Paleo Chocolate Cookies!

Just tried out these delicious cookies from Paleo On A Budget! I just pulled them out of the oven and have eaten 3 and burned my mouth on one already! I doubled the recipe and cooked them on parchment paper instead of foil, and they didn’t come up super easy, I wonder if I added a little coconut oil next time… Also I left out the raisins, because that is totally not my jam. Hope you try these out!

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Chocolate Chili

From the book “Well Fed” by Melissa Joulwan. I am a big fan of this recipe, and so excited to eat the leftovers tomorrow! The chili was totally paleo. It had a kind of creamy taste to it. Mmmm.

And then I made Socca (Chickpea Flatbreads) to go with, they didn’t necessarily go great with the chili but were not bad. Just a little boring. I wont be making them again, it was a fair amount of time and work to make them. They were out of the “The How Can It Be Gluten Free Cookbook” which I have loved everything else I have made out of it!

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BBQ Bacon Pizza… Again!

Made this again the other night. It was the best yet. There is caramelized onions and brussels sprouts cooked in barbecue sauce. And we layered the different kinds of cheese with bacon. So tasty. The one baked in the cast iron was way better, I am going to buy another one so that I can make both pizzas in them next time! Cheers!

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Zucchini Pancakes

Another recipe from “Practical Paleo”. I love this idea so much. Savory pancakes, so brilliant. The recipe is simple and fast. I made them two different times. We had some cheese that we wanted to get through before it went bad, so technically these aren’t paleo, but I felt great after eating them.

IMG_2464-5For these ones I added a bit of onion to the pancake mix, and a bunch of different spices, as well as cheesy brussels sprouts on top.

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And for the ones below I just stacked them and melted cheese in between the layers.

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Cheers!

BBQ Bacon Pizza

This is the second time Jeremy and I have made this together and it turned out amazing! We had a little pizza party before I left for my trip to San Diego for my cousins wedding. And I apologize about this recipe, the crust is for both pizzas but the topping is only enough for 1 of them. I always do 2 different kinds of pizza.

This makes 2 pizzas, serves 4.

Preheat oven 425 F

For the Crust:

Bobs Red Mill GF Pizza Crust mix

2 lg. garlic cloves

1/4 cup minced fresh onion (I used a sweet onion)

2-3 Tbs. “Herbs de Provence”

2 (ish) Tbs. Nutritional Yeast

Garlic Salt and Pepper! (I never measure… However much you like, the crust is very bland by itself so don’t be afraid to generously salt.)

Directions:

Just follow the directions on the bag of crust mix, just adding all the spices and yummy things in when you start to mix in the flour. Then let it rise, as it describes. And how I like to make them is by baking them in my cast iron skillet in bacon fat, I really love the way the crust turns out. And I definitely recommend following the directions on the bag and baking the crusts for a bit before adding the toppings.

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For the topping: Only for 1 pizza

Cooked bacon (however much you want on your pizza)

1/2 (or the rest of) onion, diced

8-10 brussels sprouts (halved the thinly sliced)

3-4 leaves of dino kale

Your favorite BBQ sauce

Cheese! I love the TJ’s Collier’s Welsh Cheddar Cheese, its sharp and creamy. I usually do a mix of that and the TJ’s goat milk cheddar cheese.

Directions:

First I throw the onions in the pan with some coconut oil or bacon fat, and let them cook just for a bit, then I add the bbq sauce and rest of the veggies. I am guessing I used around 1/2 cup of bbq sauce.

Then I just let that all cook down on medium-low heat. The bbq sauce will thicken up more and the veggies should be most of the way cooked.

Then I just put it on the crust, add the cheese to the top, and bake it!

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