olive june

wellness wednesday ~ 25 days into my paleo challenge!!

olive juneSeptember 25, 2013

*still have not cheated once you all!! yay- five more days. *might be ordering a pizza tues!

how cute is this antique kitchen towel?

Paleo Apple Crisp

served warm with coconut milk!

Paleo Apple Crisp (Grain/Gluten/Dairy/Egg free)

PREP TIME: 10 min
COOK TIME: 45 min
TOTAL TIME: 55 min
YIELD: 6
DIFFICULTY: easy
RECIPE TYPE: Dessert, Treat

Ingredients:

3 large Apples
1 1/4 c Almond meal
1/4 c toasted Sunflower Seeds
1/3 c dessicated Coconut (finely shredded)
2 Tbsp Cinnamon
1/2 tsp Nutmeg
3 Tbsp pure Maple Syrup
4 Tbsp Coconut oil, melted
1/4 tsp Sea Salt
juice of 1 Lemon
1-2 Tbsp Coconut palm sugar

Directions:

Preheat oven to 300 degrees
Peel, core and quarter the apples then thinly slice them
Layer the apples in a lightly oiled 8×8 baking dish
Squeeze the lemon over the apples
In a medium bowl mix together the almond meal, sunflower seeds, coconut, cinnamon, nutmeg and salt and stir to combine making sure to break up any chunks
Melt the coconut oil with the maple syrup and add to the dry ingredients, mixing thoroughly
Crumble the topping evenly over the apples
Sprinkle the coconut sugar on top
Bake for 45 minutes, let cool for at least 10 before serving
Serve alone, with coconut milk ice cream, coconut milk, or almond milk!
Enjoy!

Published on September 18, 2013 bythefreckledfoodie

some of our favorites from this week: we fell in love (again) with spaghetti squash …

and tim made the BEST meatloaf i have ever had- recipe coming soon!

*his dad always wrote ‘tim’ in ketchup on the top …

he tried to write ‘the monacos’ = the mon

however, he ran out of room- lol.

i started using kale…

my friend, anna (love) taught me this trick-

cutting a watermelon in half acts as a fabulous ‘watermelon bowl’ for a snack!

use a spoon and scoop up the sensational refreshing flavor!!

baked eggs in a bell pepper

ingredients

4 red or yellow bell peppers cut in half lengthwise and seeds removed (leave the green stem intact if desired for a pretty finish)

1 cup diced zucchini

1 cup diced yellow onion

1 cup diced portobello mushrooms

2 garlic cloves, minced

6 oz cubed pancetta

Cooking fat of your choice (we used about 2 tablespoons of duck fat)

8 eggs

Sea salt and black pepper to taste

Optional: cherry tomatos cut in half and fresh basil for garnish

directions:

1. Preheat oven to 375.

2. Place bell pepper halves on a baking sheet and roast in the oven for 15-20 minutes.

3. Meanwhile, saute the pancetta and onions together in the duck fat over medium to medium high heat until the onions start to soften and the pancetta begins to crisp. Add the minced garlic, zucchini and mushrooms and saute until the zucchini are al dente.

4. When the bell peppers are out of the oven, drain any moisture from the inside that appeared after roasting, and stuff each bell pepper half with a large scoop of the sautéed pancetta and veggie mixture.

5. If your bell peppers are BIG you can crack 2 eggs per bell pepper half on top of the stuffing. Our bells were small (homegrown babies) so we only used one egg per bell pepper half.

6. Place the stuffed bells in a large casserole dish, cover with foil and bake at 375 for 30-40 minutes or until the egg whites are set. Check after 20 minutes because the heat of your oven may be different than mine.

7. OPTIONAL – top with fresh torn basil leaves and cherry tomato halves.