Chunky Pineapple Guacamole with Grilled Sweet Potato Chips

https://paleomg.com/chunky-pineapple-guacamole-grilled-sweet-potato-chips/

• 2 avocados, cut in half, pits removed
• 1/2 pineapple, diced
• 1 skinny yam or sweet potato, sliced thin into chips
• 1 plantain, ends removed, peeled and sliced into 1/4 inch pieces, smashed with the bottom of a mug (use a ripe one-brownish color)
• 1/2 jalapeno, finely diced
• 1/4 red onion, finely diced
• 2-3 tablespoon cilantro, diced
• 2 garlic cloves, finely diced
• 1 teaspoon granulated garlic
• 1/2 teaspoon cayenne pepper
• salt and pepper, to taste
• 1-2 tablespoons coconut oil, melted
• aluminum foil

Directions

1. Heat up your grill.
2. Place sliced sweet potatoes on aluminum foil and use a brush to brush on some coconut oil on each sweet potato and top off with some salt.
3. Place on grill to let cook. You will need to flip them after about 8-10 minutes depending on how hot your grill is. I kept the temperature down low to make sure to not burn the chips.
4. While you sweet potatoes are cooking, heat up a large skillet under medium heat with enough coconut oil to coat the bottom on the pan.
5. When oil is very hot, add your smashed plantains to the oil and let cook for 3-5 minutes per side. Once they are cooked through on both sides (browned) place on a paper towel to soak up the excess oil.
6. Now add your insides of your avocados to a large bowl and use a fork to mash up the avocado.
7. Then add your pineapple, jalapeno, red onion, garlic, cilantro, spices, and salt and pepper to the avocados.
8. Mix thoroughly.
9. Once your plantain chips have cooled and your sweet potato chips have charred a bit and cooled on a piece of a paper towel, start dipping.
10. I love guac. Especially with sweetness added to it.
11. Boom.

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.

Bacon Meatballs w/mango sauce

https://paleomg.com/superbowl-snacks-bacon-meatballs-mango-honey-mustard-sauce/

• 1.5lbs ground beef (or any other ground meat you see fit)
• 6 slices of bacon, cut into 1 inch pieces
• 1/2 yellow onion, diced
• 1 egg, whisked
• 1/4 cup almond flour (HW: or tigernut flour) 
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• salt and pepper, to taste

1. Preheat your oven to 350 degrees.
2. Put a large skillet over medium heat and add your diced bacon to it.
3. Once bacon has rendered some fat in the pan, add your onions. Mix together and poke at it randomly to make sure the bacon and onions don't burn. Once bacon is cook through, add the bacon and onions to a plate with a paper towel on it to cool and soak up some excess fat.
4. Now add your ground beef to a large bowl, then add your cooled bacon and onions, along with egg, almond flour, and seasonings.
5. Use your hands to mix all that goodness up thoroughly.
6. Now roll into little bite size balls and place on a parchment paper lined cookie sheet.
7. Bake for around 10-15 minutes, depending on the size of the meatballs.

The original recipe's mango sauce was not HW (me) friendly so I found this one at Paleo leap. For the original mango sauce follow link under picture. 

Mango Sauce (adapted from paleo leap)

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

add all to the blender , blend until smooth. :)