Recipes
Recipes
No Bake Paleo Chocolate Sweet Balls
by Alex Wittenberg
on Feb 08 2014
These no-bake paleo chocolate sweet balls are delicious, and are very similar to Fat Bombs, which contain a serving of healthy fat to support weight loss.
Prep time: 10 min • Cook time: 0 min • Yield: 24 chocolate balls
Ingredient
16 oz almond butter
1 tablespoons cacao powder
3 tablespoon honey (optional)
3 tablespoon coconut flour
1¼ cup shredded coconut (divided)
¾ cup Enjoy Life chocolate chip
Directions
Mix almond butter, cacao powder, honey, coconut flour, ¼ cup of shredded coconut and chocolate chips together in a bowl.
Using a spoon to separate, roll into 24 round balls.
On a separate plate have remaining coconut flakes. Coat nut balls with coconut and refrigerate.
Note: Best kept refrigerated
Recipes
by Alex Wittenberg
on Jan 28 2014
Before welcoming your kids into the kitchen with you, take a look at my Kids Friendly Cooking Tool guide!
Kids Friendly Cooking Tools Guide
Prep time: 5 min • Cook time: 15 min • Yield: 24 meatballs
Ingredients
1 pound grass fed ground beef or bison
1 egg
2 tablespoon shredded parmesan
3 tablespoon cauliflower –steamed and blended
1 teaspoon black pepper
1 teaspoon Celtic Sea Salt
2 tablespoon coconut oil
Directions
Preheat oven to 400.
Mix all ingredients well together in a mixing bowl.
Scoop into 1/1/2 inch size balls and place in frying pan with coconut oil and sear until outside is brown.
Place on cookie sheet, then in oven for 15 minutes or until cooked thru.
Notes: Great for lunch or on the go! Primal meal, Includes Dairy
Recipes
by Alex Wittenberg
on Dec 17 2013
Prep time: 15 min • Cook time: 15-20 min
Ingredients
12 oz Enjoy life chocolate chips
1 tablespoon salt
1 tablespoon cocoa powder (unsweetened)
1 tablespoon cinnamon
2- 12 oz bags coconut flakes
1 cup raisins
Directions
Melt chocolate in double boiler.
While chocolate melting, begin toasting coconut flakes in large frying pan until golden brown
When coconut flakes toasted, sprinkle with salt, cocoa and cinnamon.
Allow to cool and add raisins to coconut flake mixture
When chocolate is completely melted, add coconut/raisin mixture
Coat all flakes and raisins with chocolate
With a tablespoon form into cookie size bites and drop onto wax paper
Allow to cool, harden and serve
Recipes
by Alex Wittenberg
on Dec 12 2013
Prep time: 10 min, plus refrigerating time • Cook time: 10 min • Yield: 12 cookies
Ingredients
1 ½ cups almond flour
¼ teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons coconut oil, melted
½ teaspoon vanilla extract
¼ cup honey
1 egg, room temperature
3 tbsp cinnamon
½ cup of palm sugar
2 tbsp grass fed butter or coconut butter melted
Directions
In a large bowl, combine the almond flour, baking soda, and salt.
In a separate bowl, beat the coconut oil, vanilla, honey, and egg. Add the wet ingredients to the dry ingredients and mix well to combine.
Cover and refrigerate the cookie batter for 30-minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Roll the dough into 12 balls and arrange them on the baking sheet.
Bake for 5-minutes. Remove the pan from the oven and flatten the cookies slightly with the back of a spoon. Put them back in the oven for about 5-minutes more, or until they look done. If you like soft and chewy cookies, take them out as soon as they start to turn golden brown.
Remove from the oven and let the cookies remain on the pan for 1-minute before transferring them to wire racks to cool.
Place cinnamon and sugar mixed together on a plate. Melt butter in small flat bowl.
Dip top of cookie in butter then into the cinnamon sugar mixture. Place back on rack to dry.
Notes
These cookies are so good that I gave them away for holiday gifts one year to rave reviews! They're a great way to introduce your friends and family to Paleo.
Recipes
by Alex Wittenberg
on Dec 10 2013
Prep time: 5 min • Cook time: 15 min • Yield: 3 servings
Ingredients
¼ lb. shredded cheddar cheese
4-6 eggs
6-8 tablespoons full fat coconut milk from can
2 tablespoons butter
Salt, pepper and chives to taste
Directions
Preheat oven at 350 degrees.
Butter baking dish and sprinkle with cheese.
Break eggs, leaving them whole over cheese (I usually make an indent in cheese for eggs).
Pour cream over eggs. Dot with butter and season as desired with salt, pepper and chives.
Bake for 15 minutes.
Recipes
by Alex Wittenberg
on Oct 20 2013
Are Halloween sweets scaring you? They should! That spooky question continues to haunt us, year after year … How do we turn down the sugar faucet on Halloween without an ensuing battle? . Try making these Paleo friendly, Caramel Apples as a healthy alternative to traditional treats.
Prep time: 10 min • Cook time: 30-60 min • Yield: 8-12 apples, depending on the size
Ingredients
2 cans full fat coconut milk-- do not use a "lite" version
1 cup mild flavored honey
2 tablespoons ghee-- you can also use palm shortening, pasture fed butter or coconut oil
2 teaspoons pure vanilla extract
¼ teaspoon salt
8-12 organic apples; any kind will do. I like Fugi's.
1 cup coarsely chopped raw almonds, pecans or walnuts, optionals
Tools You Need
Candy Thermometer
Heavy Bottom Pan
Popsicle or Cake Pop Sticks
Directions
Combine all ingredients in a heavy bottom pan and bring to a gentle boil over medium heat.
Keep caramel at a very gentle boil until it is a beautiful golden color which will be the firm ball stage in candy making or between 245-250 degrees on a candy thermometer. (You are actually making candy!) This could take anywhere from 30 – 60 minutes. When you see that the caramel is coming to a golden color, continue to stir with a wooden spoon so it does not stick to the bottom of the pan and continue to check temperature.
When you reach temperature, remove from heat, transfer to a bowl, and cool for about 5 minutes then stir well. Repeat this process 2 or 3 times until the caramel becomes smooth and shiny.
Wash well and insert sticks into apples. Dip into caramel to completely cover. If desired, roll in crushed nuts. Place on a sheet tray lined with parchment or waxed paper and let harden. You can also put them in the refrigerator to hasten the process.
Tip: For especially tasty apples, toast the nuts in a 350 degree oven until golden brown. Check every few minutes as nuts will burn very quickly. Tip: You can make the caramel ahead, refrigerate it, and reheat in a double boiler to dip the apples. If the caramel hardens too fast as you are dipping, you can reheat as necessary in a double boiler. Dipping is easiest with the caramel is still warm.
Recipes
by Alex Wittenberg
on Oct 04 2013
Prep time: 10 min, plus refrigerating time • Cook time: 10 min • Yield: 12 cookies
Ingredients
1 ½ cups almond flour
¼ teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons coconut oil, melted
½ teaspoon vanilla extract
¼ cup honey
1 egg, room temperature
¾ cup Paleo-approved chocolate chips
Directions
In a large bowl, combine the almond flour, baking soda, and salt.
In a separate bowl, beat the coconut oil, vanilla, honey, and egg. Add the wet ingredients to the dry ingredients and mix well to combine.
Mix in the chocolate chips. Cover and refrigerate the cookie batter for 30-minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Roll the dough into 12 balls and arrange them on the baking sheet.
Bake for 5-minutes. Remove the pan from the oven and flatten the cookies slightly with the back of a spoon. Put them back in the oven for about 5-minutes more, or until they look done. If you like soft and chewy cookies, take them out as soon as they start to turn golden brown.
Remove from the oven and let the cookies remain on the pan for 1-minute before transferring them to wire racks to cool.
Notes: These cookies are so good that I gave them away for holiday gifts one year to rave reviews! They're a great way to introduce your friends and family to Paleo. Try the Enjoy Life brand chocolate chips, they're dairy-, soy- and nut-free.
Recipes
by Alex Wittenberg
on Sep 21 2013
Prep time: 5 min • Yield: 10 servings
Ingredients
¼ cup coconut oil
2 teaspoons cayenne pepper
3 sweet potatoes, peeled and thinly sliced
Directions
Preheat the oven to 400 degrees.
Combine the oil and cayenne pepper in a medium bowl. Add the sweet potatoes and toss to coat them with the oil mixture.
Spread the sweet potatoes in a single layer on a parchment-lined baking sheet.
Bake for approximately 20-minutes, flipping halfway through, until the sweet potatoes begin to brown. Check frequently to avoid burning smaller pieces. They will shrink in size and crisp up as they cook.
Let the chips cool for about 3-minutes before serving.
