Peanut/Almond Lime Sauce over Cauliflower Rice (Paleo)

My one greatest weaknesses in life? Nut Butter. Almond butter, peanut butter, cashew butter… you name it and I love it.

Now, if only it didn’t cost so darn much

Then again, maybe it’s a good thing. Otherwise I’d eat a jar per day…

…Awww who am I kidding, I eat an indecent amount anyway.

So just imagine my excitement when I get to add nut butter to a main course.

Dinner suddenly just got a whole lot more exciting 😉

Peanut/Almond Lime Sauce over Cauliflower Rice (Paleo)

Ingredients:

3 tbsp pine nuts

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Sauce:

3 tbsp peanut or almond butter

3 tbsp lime juice

3 tbsp coconut aminos

1 and 1/2 tbsp apple cider vinegar

1 and 1/2 tbsp hot sauce

1 tbsp minced ginger

2 garlic cloves

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1 tbsp coconut oil

1 onion, chopped into thin half circles

2 cups fresh spinach

2 portobello mushrooms, diced into 1in squares

1/2 head cauliflower, riced

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2 heads of broccoli

Directions:

Preheat the oven to 350 degrees and place pine nuts in a metal tin. Place in the oven for 10 minutes, or until golden brown (CHECK OFTEN TO PREVENT BURNING), stirring halfway through. Set aside to cool.

Combine all sauce ingredients in food processor. Set aside.

Heat coconut oil in a large skillet. Add in onion and sauté for 5 minutes. Add in spinach and mushrooms, cooking until spinach is wilted. Add in cauliflower and let cook for an additional 5 minutes, stirring every so often.

Meanwhile, cut broccoli into florets and steam until desired softness.

Once finished, pour cauliflower mixture into a bowl. Add in broccoli and sauce and mix altogether. Top individual bowls with toasted pine nuts.

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Spinach and Artichoke Dip (Paleo)

In a sad attempt to honor Earth Day (this Wednesday, people!), I am sharing this spinach and artichoke dip. The artichokes are mashed up to form a hummus-like base for this recipe.

Now, if only artichokes were blue! Then we’d have the “blue oceans” and the “green lands.”

See the intentions of my creation now?

No? Ehhh, I’m having trouble too… 😦

But seriously, I cannot think of any naturally blue foods that would give something a blue color (blueberries don’t count either- they bleed violet).

Awww well, a dip is a good dip as long as it tastes good 😉 

Spinach and Artichoke Dip (Paleo)

Ingredients: 

2 (14oz each) cans of artichokes, rinsed and squeezed of all excess water

1/3 cup olive oil

1 tbsp avocado oil

6 garlic cloves

1/2 an onion, chopped into small bits

4 cups fresh spinach

1 tsp salt

pepper, to taste

Directions:

Combine artichokes and olive oil in a food processor and blend until smooth-ish.

In a pan, add avocado oil and garlic. Sauté for 1 minute. Add in onion and sauté for another 3 minutes. Add in spinach, cover with a lid, and place on low heat. Cook until spinach has wilted. Transfer pan contents into food processor and pulse (just until spinach is broken up). Add salt and pepper and serve! 

Italian Egg “Muffins”

I hope everyone’s not too tired of eggs yet with Easter just passing!

I’m certainly not.

Knowing that Easter was approaching, my dad stocked up on eggs (more than usual) in fear that they would all be sold out at the stores. So now we have a good 10 dozen eggs. Meaning, I’m “allowed” to use and eat a bit more than I usual am- yay!

Hence the egg “muffin” recipe this week 🙂 

Italian Egg “Muffins”

(Makes 6)

Ingredients:

3 eggs

1/3 cup plain, whole milk yogurt

1/4 cup bell or sweet pepper, chopped

1/4 cup onions, chopped

2 breakfast sausage links, precooked and chopped 

1 tbsp basil

salt and pepper

Optional: marinara sauce

Optional: fresh spinach

Directions:

Preheat the oven to 400 degrees and oil muffin tins. Combine all the ingredients together (except the sauce and spinach) and pour into tins. Bake at 18 minutes. If desired, serve over marinara sauce and spinach.

Peanut Butter Chocolate Eggs

I know, not a totally original post, but tomorrow is Easter and Easter calls for peanut butter chocolate eggs!

I used to LOVE Reese’s Peanut Butter Eggs when I was little. And I swear, they did something to the usual Reese’s Peanut Butter Cup recipe to make the Easter egg version more addicting (probably added more sugar…)

Anyway, the last time I tried to relive my childhood and eat one, I found that it was waaayyyy too sugary for me and I actually felt nauseous soon afterwards.

So, I now make my own! And who knew it would be so easy?! And I can feel good about eating these (both mentally and physically) because they don’t contain chemicals x, y, and z.

Happy Easter! 

Peanut Butter Chocolate Eggs

Ingredients:

1/2 cup peanut butter

1/2 tsp vanilla extract

1/8 tsp salt

3 tbsp vanilla protein powder

2 tbsp coconut flour

1/4 cup dark chocolate chip

1 tbsp coconut oil

Directions:

In a bowl, combine peanut butter, vanilla extract, and salt. Add in protein powder and coconut flour and mix together. Form into a dough ball with your hands (if the dough sticks to your hands add a 1 tsp of coconut flour or protein powder at a time until it stops).

Tear off small pieces of peanut butter, roll into desired egg size (I make regular-sized ones and mini ones!) and place on a wax-covered baking sheet. Place eggs into the freezer.

Meanwhile, melt chocolate chips and coconut oil together. Once eggs have been in the freezer for 15 minutes, take out and dip in chocolate, coating in a thin layer completely. Once all eggs have been coated, place back in the freezer for 5 minutes. Afterwards, dig in!

To store, keep in the refrigerator.