Cinnamon Coconut Lattte

 

adapted from https://therealfooddietitians.com/cinnamon-coconut-latte/

• 12 ounces strongly brewed coffee 
• 2 tsp. coconut oil
• ½-1 tsp. ghee, salted grass-fed butter, coconut oil
• ¼–½ tsp. ground cinnamon
• ¼ cup unsweetened coconut milk (optional-adds more creaminess)
• ⅛ tsp vanilla extract

1. Directions: 
2. 
   
3. Brew coffee. 
4. Add all ingredients to a blender and blend on high for 15-30 seconds until creamy and frothy.
5. Pour into a coffee mug, dust with additional cinnamon, if desired, and enjoy.

Egg Roll in a Bowl

 

 Low-Carb Easy To Make Egg Roll In A Bowl - Stylish Cravings

Ingredients

• 1 pound ground sausage, (HW: chicken, turkey, ground pork, ground beef) 
• 7 cups  Coleslaw mix 
• 2 tbsp  coconut aminos
• 1 tbsp ginger
• 1 tsp garlic powder
• 1/2 cup green onions (HW: Optional for sulfate/sulfite sensitivity)

Instructions

1. Cook meat stirring and crumbling until cooked through. 

2. Stir in Coleslaw mix, garlic, ginger, soy sauce, and stir. 

3. Top with green onions and drizzle with more soy sauce (or coconut amino) or sweet and sour sauce.

Sweet Potato Pancakes

Ingredients

• 1 cup Let’s Do Organic Sweet Potato Flour⁠
• 1/4 cup coconut sugar⁠
• 1/2 teaspoon cinnamon⁠
• 1 teaspoon baking powder⁠
• 1/2 cup almond milk⁠
• 1/4 cup applesauce⁠
• 2 tablespoons melted Native Forest Coconut Oil⁠
• 2 teaspoons apple cider vinegar⁠
• 1 teaspoon vanilla extract⁠⠀

⁠⠀
Directions

1. Add all the ingredients to a bowl and stir to combine. Set the batter aside for 5 minutes to let the flour hydrate.
2. Heat a nonstick skillet on medium-low heat for 2 minutes to preheat the pan. Spray the pan with nonstick cooking oil.
3. Add 1/3 cup of the batter into the skillet and use the back of a spoon to smooth it out into a circle, about 4 inches in diameter.
4. Cook until the underside is browned and the edges of the pancake begin to set and darken in color. This should take about 4 minutes when the pan is at the proper temperature. If the pancake browns (or even blackens) too quickly, turn the heat down.
5. Flip the pancake and cook for another 2-4 minutes or until the second side is browned and the center of the pancake feels firm, not doughy, to the touch. ⁠
6. Repeat with the remaining batter. Serve with fruit and maple syrup, if desired!⁠

No Bake Coconut milk caramel bars

http://edwardandsonsrecipes.org/no-bake-paleo-vegan-turmeric-coconut-caramel-bars/

Ingredients
⁣
Base:⁣
1 cup almonds (roasted)⁣
3 tbsp coconut flour⁣
⅓ cup raw cacao powder⁣
¼ cup maple syrup⁣
2 ½ tbsp melted coconut oil⁣
⁣
Caramel Layer:⁣
½ cup date syrup⁣
½ cup maple syrup⁣
1 cup tahini paste (smooth)⁣
6 tbsp coconut oil⁣
½ tsp salt⁣
⁣
Coconut Turmeric Layer:⁣
1 cup coconut milk⁣
½ cup Native Forest Organic Turmeric Coconut Milk⁣
½ cup coconut oil⁣
½ cup maple syrup⁣
¼ tsp sea salt⁣
4 cups unsweetened shredded coconut⁣
⁣
Instructions

1. Line a 8 inch square brownie pan with plastic foil. In a food processor add almonds, coconut flour and cacao and process until nuts are finely chopped. Add maple syrup and coconut oil and process into a thick mixture.⁣

2. Press into the base of the brownie pan and set aside.

3. To prepare the caramel layer add tahini, maple syrup, date syrup, coconut oil and salt in a small saucepan and combine over low heat.⁣

4. Pour into the pan on top of your base and freeze for about 15 minutes.⁣

5. To prepare the coconut turmeric layer add all ingredients into a food processor and process for about 5-10 minutes until mixture is smooth and fluffy.⁣

6. With a spoon or spatula scoop mixture onto the caramel layer and freeze for another 30 minutes until coconut layer has fully set.⁣

7. Cut into squares and serve.⁣

8. Store leftovers in an airtight container in the refrigerator for up to one week.

Crispy Coconut Shrimp w/ Mango Sauce

The key to the crunchy coating is in the layers. First, there’s a layer of tapioca starch. This is a perfectly Paleo-friendly thickener: it’s just a ground-up root from the same plant that gives us tapioca pearls. The second layer is a coating of whites, which doesn’t really do much by itself, but makes the final layer of coconut flakes stick. All together, the whole process gives you crispy shrimp with coconut flakes that actually stick to them. Paleo Leap. 

• 1 lb. raw shrimp, peeled and deveined;
• 2 egg whites;
• 4 tbsp. tapioca starch;
• 1 cup. shredded coconut;
• Sea salt and freshly ground black pepper;

Ingredients for the mango sauce

• 1 cup mango, chopped;
• 1/3 cup coconut milk;
• 1 tsp. lime juice;
• 1 jalapeño, thinly minced;
• 2-3 tsp. raw honey;

Preparation

1. Preheat your oven to 400 F.
2. Line a pan with a wire rack.
3. Add the tapioca starch to a bowl and season to taste with salt and pepper.
4. Place the egg whites in a second bowl, and the shredded coconut in a third. Line all the bowls up on your countertop in order (tapioca starch, egg whites, then coconut).
5. One shrimp at a time, dredge in tapioca starch, then egg whites, then coconut. Place on the wire rack.
6. Once all the coconut-covered shrimp are on the wire rack, place in the oven and bake for 10 minutes on each side (20 minutes total).
7. While the shrimp are cooking, combine the mango, lime juice, jalapeño, coconut milk, and honey in a blender.
8. Blend until you get a smooth sauce.
9. Serve the shrimp hot with the mango sauce.