I missed Wednesday Trend Day this past week, but I will make up for it in this post. I am nearly done with one of my classes which means the amount of work on my plate has been absolutely insane the past few weeks. The light at the end of the tunnel is approaching though…which means a big drop in work load and I cannot wait! I had one night to sort of “binge cook”, so I did. Everything was awesome and I’m so excited to share it with you. I have gotten some great reviews and a bunch of you have asked for the recipes so here you are!
Paleo Jalapeno and Bacon Muffins (WLC and Whole30 Compliant)
- 4 slices of bacon
- about 20 slices of jalapenos (with or without seeds depending on how much spice you like)
- 6 large eggs
- 1/2 cup of butter melted
- 1/2 cup of coconut flour
- 1/2 tsp of sea salt
- 1/4 tsp baking soda
- 1/4 cup of water
- Preheat your oven to 400 degrees.
- Put jalapeno and bacon slices on a baking sheet in the oven for 10 minutes (only!) It’s okay if the bacon is not crispy, believe me.
- Put jalapeno and bacon into a food processor and pulse. (I have a mini processor and it worked perfectly.)
- In a bowl, combine eggs, water, and butter. Mix thoroughly.
- The add in your coconut flour, sea salt, and baking soda with the jalapeno bacon mixture.
- Grease a muffin tin and add batter in about 1/2 to 3/4 of the way full. These will rise just slightly.
- Put in oven and bake for about 30-35 minutes in your 400 degree oven. Keep an eye on them, as some ovens are different. You want the tops to be slightly brown.
- Enjoy with the chia seed jam I will give you below 🙂
Paleo Strawberry and Raspberry Chia Seed Jam (WLC and Whole30 Approved)
- 2 cups of chopped strawberries or raspberries
- 1/4 cup of chia seeds
- 1 cup of water
- 1 tbsp of vanilla extract
- Place all ingredients in a pot and bring to a boil.
- Reduce heat and stir CONSTANTLY! (The chia seeds will burn and taste awful. I literally sat over the pot for the entire time stirring to keep the seeds from settling on the bottom of the pot)
- Keep stirring until the mixture thickens. This takes some time, but it will thicken. On medium heat, my jams took about 10-15 minutes.
- Allow to cool off of the burner and spoon into mason jars.
- Refrigerate and enjoy 🙂
Puerto Rican Paleo Pastelon (Think: “spanish lasagna”)
- 4 ripe plantains
- 8 eggs
- 1 pound of ground beef
- 1 yellow onion; chopped
- 1 green pepper; chopped
- 1 red pepper; chopped
- 1/2 cup beef broth
- 1/2 cup red wine
- 1 small can of organic tomato paste
- 1 tbsp chopped garlic
- 3-4 tbsp of coconut oil
- salt and pepper to taste
- On medium heat, saute ground beef, onion, and peppers in coconut oil
- When brown, add tomato paste, wine, and broth. Cook uncovered. (Now start preheating your oven to 350 degrees)
- Peel plantains and cut them in half (short ways). With each half, cut long ways into 4 slices. You want these to be relatively thin. Fry these in coconut oil in batches until both sides are brown. Put aside.
- Whisk 4 of the eggs in a bowl and place at the bottom of a glass baking dish. Place in the oven for just about 7 minutes. You don’t want the egg cooked all the way, so if it’s still slightly liquidy, that’s what you want.
- Lay half of the plantains over like noodles. Pour your meat sauce over the first layer, then add a second layer of plantains and finally top with remaining meat sauce.
- Beat final 4 eggs and pour mixture over the top of your pastelon. Top with salt and pepper.
- Bake for 45 minutes.
After taking a week off of HEW to rest my body and focus on school work, we were back at it this morning and it felt so good to get back to a routine. My favorite girls did awesome at the competition and I can’t wait for the next one that I can do with them! I’m really lucky to have such a great group of strong, smart, awesome girlfriends. 🙂 Until next time!