Cracked Nut Butter


This. Cracked Nut Butter.  Cookie Dough flavor.  When I saw this in the grocery store, my first thought was YUM, that looks delicious…..and FULL of bad things. I turned the jar over and turns out, not so bad.  Ingredients: Raw almonds, Raw pecans, Whey Isolate w/ honey, Unsweetened Organic coconut flakes, Organic virgin coconut oil, and Organic pastured ghee.  I was pleasantly surprised.  Of course I had to try it.  Delicious.  Delicious in smoothies.  Delicious on fruit.  Delicious on pancakes.  Delicious on a spoon.

It does have a texture and flavor that I took me a little bit to place.  Somewhat gritty.  Sweet, but not too sweet.  After reading the ingredients again, I figured it out.  Pecans.  So good.  I am typically an almond butter girl, but this is definitely worth switching for.  Check it.



Stuffed Acorn Squash


Tis the season for squash.  So many options.  I love it!  While perusing through the Delicously Organic site, I happened upon this recipe. I was drawn in by the picture, intrigued by the ingredients. Here’s the info.

2 acorn squash, cut in half pole-to-pole, seeds removed
1 tablespoons ghee, melted (click here for an easy homemade recipe)
1 tablespoon honey
Celtic sea salt


4 tablespoons ghee
1 yellow onion, chopped
3 celery stalks, chopped
2 cups “riced” cauliflower*
2 teaspoons fresh thyme, chopped
1/3 cup pecans
1/4 cup plumped raisins**
1/2 teaspoon Celtic sea salt
1/8 teaspoon freshly ground black pepper

1. Preheat oven to 450ºF. Adjust rack to middle position.
2. Place squash, cut-side up, on a baking sheet.
3. Combine ghee and honey then brush the squash with the mixture using a pastry brush.
4. Season with sea salt.
5. Roast in the oven for 25 minutes.
6. Meanwhile, melt 4 tablespoons ghee in a large sauté pan and swirl to coat.
7. Add onion and celery then cook, stirring frequently, for 5-7 minutes until soft.
8. Stir in cauliflower and cook for 3-4 minutes until hot.
9. Stir in thyme, pecans, raisins, sea salt and pepper.
10. Spoon filling into acorn squash and roast for 20 minutes. Serve.


*To rice cauliflower: Cut cauliflower into bite-size pieces and place half of the pieces in the bowl of a food processor. Pulse 12-15 times until cauliflower is the size of rice. Repeat. As an alternative, you can grate the cauliflower with a cheese grater or chop finely with a large chef’s knife.


**To plump raisins: Place raisins and 1/4 cup juice (orange, apple, even kombucha works!) in a small saucepan. Bring to a low simmer. Turn off heat. Using a slotted spoon, remove raisins.

 A couple things.  I used butter instead of ghee.  I was at work, hungry, and afraid I would get called out while making it.  For time’s sake, I chose to use the regular grass-fed butter.  Also, I used apple juice to plump the raisins.  Good choice on my part.  Thirdly, I couldn’t find a grater at work, so I ended up finely chopping the cauliflower.  That worked just fine. 

I was thoroughly impressed with this dish.  I planned on having it as a side, but ended up actually eating it for dinner.  It’s filling and super tasty.  I couldn’t get enough!  It tastes like Thanksgiving stuffing.  The flavors are perfectly savory with just a subtle hint of sweet.  The crispy filling compliments the soft squash really well.  The flavors just layer perfectly.  This would be a great side for a family get-together or a warm the soul kind of dish for a cozy night at home. 

Happy eating!

Recipe HERE

Grain-free Sandwich Bread


Against All Grain is one of my new favorite sites. I was recently perusing through some of the recipes and found this recipe for bread. It looked fairly easy. I had most of the ingredients. It didn’t call for cups and cups of coconut flour. I was sold.

You will need:
cashew butter
Apple cider vinegar
Almond milk
Coconut flour
Baking soda

Mix together the cashew butter and egg yolks. Set whites aside for later. Add honey, vinegar, and milk to the cashew/egg mixture. Beat the egg white in a separate bowl until peaks form. Set aside. Combine all dry ingredients in a separate bowl.

Once oven is preheated, add dry ingredients to mixture, then egg whites. Beat this mixture until its just combined. Don’t over mix.

Pour into prepared loaf pan, then bake for 45-50 minutes. It is imperative that you keep the oven closed during this time to allow the bread to rise.

The recipe says to wait an hour before digging in. I couldn’t resist. Warm bread fresh out of the oven with butter and some homemade blueberry jam…one of the greatest things I have eaten in a very long time. You can’t taste the coconut at all and there is an ever so slight nutty flavor of the bread. It was perfectly baked. Soft, not crispy.

This was definitely a treat. I will be making this often. The website also had a recipe for paleo French toast using this bread. Be assured, I will be posting about it soon.

Bread recipe can be found HERE.  You’re welcome.

Pecan Hummus


Since eating clean, I have missed my hummus….a lot. I used to go to town on the spicy pepper hummus and veggies.  Chickpeas fall into the legume category, which is not Paleo. Suffice it to say, I was pretty excited to find this recipe. 

4 ingredients

I also added a little EVOO and used garlic pepper instead of plain black pepper. Mix all of the ingredients in a food processor. That’s it. Easiest recipe. Ever.

I chose to try out the hummus by dipping some carrot sticks into it. I was expecting it to taste like hummus. Turns out, it doesn’t really taste like hummus…obviously has a nutty flavor.  This is a really good substitute for hummus. This would also be pretty delicious with ants on q log (celery and raisins). In the future, I plan to experiment a little more with other flavors (roasted red pepper, basil, green olives, etc.).

Try this one out. Let me know what fun ingredients you would add to the recipe.

Thank you, Cassandra, from Fed and Fit for posting such great recipes. 

Recipe found HERE.

Roasted Walnuts

walnutsMy friend, Laura, posted THIS recipe on Facebook recently. I thought hmm…how could I make this Paleo? I decided to use walnuts vs chickpeas. I tossed the walnuts with some olive oil, garlic salt, pepper, and dill weed. Once thoroughly coated, I spread them out on a baking sheet and bake at 400°F for 20 minutes or so. Check the walnuts frequently and stir to precent burning. I stirred them roughly every 5 minutes. They’re done with they’re brown and toasty on the edges. Let them cool for awhile before eating.

There are plenty of spice variations for this. This is a good way to change up your healthy snacking.