Spiced Vanilla Cake with Spiced Rum Caramel Sauce..

Looking for a quick and easy Primal (almost Paleo) Desert?  This amazingly easy and not so bad tasting either! Definitely does the trick when craving something sweet and you really don't want to throw all your hard work out the window with Gluten and sugar!

Spiced Vanilla Cake with Spiced Rum Caramel Sauce..

 

This recipe was originally shared by: Real Food Renegade

Check out the site.. many many great recipes!

Ingredients for the mug cake:

• 1 pastured egg (room temperature)
• 4 Tablespoons almond flour
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon clove
• 1/2 teaspoon baking soda
• 2 teaspoons coconut oil  (I prefer palm shortening)

(If you don’t have all of the spices, a teaspoon of pumpkin pie spice will do the trick!)
Method:
Grease the mug or ramekin with the coconut oil (or palm shortening). Whisk all of the wet ingredients in the mug then add the dry ingredients and mix thoroughly. Place the mug in the microwave for about 1 minute. If the cake is still wet and sticky to the touch, place it back into the microwave for another 30 seconds (my microwave takes a minute and a half but depending on your microwave, it may take more or possibly less). Turn the mug over on to a plate. It should release easily but if not, drag a butter knife around the edge – or just eat it out of the mug! Top with Real Food Renegade Rum Caramel Sauce and sliced bananas.

Ingredients for Rum Caramel Sauce:

• 2/3 cup of coconut palm sugar
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon heavy cream
• 3 tablespoons spiced rum
• 1 teaspoon vanilla

Method:
Add the palm sugar and water and heat on medium while mixing continuously. Once the palm sugar is dissolved, add the butter, heavy cream, and vanilla. Continue to cook (about 5 minutes or so) while stirring until caramel is smooth and slightly thicker. Add the spiced rum and continue to cook for a few more minutes. Spoon over top of Spiced Vanilla Mug Cake and top with banana slices or other fruit. Eat and enjoy!

Please remember.. this is still a "cheat",  just good Cheat!! :-)

Oceanside Crossfit Presents:

Schmall's TAPS Fundraiser 

On Saturday December 8, 2012 we will be hosting two fundraisers in honor of GySgt. Justin Schmalsteig who was killed in action on December 15, 2010.  Most of us veteran OCFers had the pleasure of knowing and working out with Justin. This is our way of celebrating his life and giving back to those who have sacrificed more than we can ever repay.
On the morning of December 8th we will hold the Schmall's WOD at the gym from 8:00 a.m. - 11:00 a.m.  There will be t-shirts for pre-order and all proceeds from the sale of the shirt will go to the Tragedy Assistance Program for Survivors.   Click here to order t-shirts.
On the evening of December 8th at 5pm, we will be holding a fundraiser dinner/dancing/karaoke gathering at the Wien's Family Cellars in Temecula, CA.  Tickets are $50 per person.  You may purchase these now by clicking on the "Donate" button below.  Your receipt will be your entrance into the event.  Space is limited so if you are planning on attending purchase your tickets ASAP!!  All proceeds from the evening's festivities will also go to the Tragedy Assistance Program for Survivors
Please click on the Events button at the top of the website for information on reserving a room for the evening of the festivities.

Purchase your Dinner Tickets AND/OR Sponsor A Hero's Dinner Below
$200 - Hero and Guest Dinner - You get: Dinner - T-shirt and a bottle of wine
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$100 - Hero and Guest Dinner - You get: T-Shirt
$75 - Hero Dinner - You get: T-Shirt
$50 - Purchase Your Dinner Ticket

  

Schmall's TAPS Fundraiser

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Coconut Pancakes

Coconut Pancakes

Drizzle these with honey and berries, wrap up some bacon and eggs for a Primal breakfast burrito, or just eat them plain. These things are incredibly easy to make.
Ingredients:
4 eggs
1/4 cup coconut flour
1/4 tsp vanilla extract
1 pinch nutmeg
1 pinch cinnamon
1 tablespoon honey
1/4 cup coconut milk (full fat)
Method:
Mix these ingredients and let them sit for five minutes. Oil or grease up your pan and heat over medium heat. Pour about a 1/4 cup of batter for each crepe, allowing each side to brown before flipping it.
Without accounting for toppings or cooking fat, FitDay says the whole batch amounts to:
37.2 g fat (20.9 g saturated)
42.2 g carbs (19.4 g fiber)
30.6 g protein


Read more: http://www.marksdailyapple.com/coconut-flour/#ixzz1imzc8A3K

Berry Cobbler

First things first... many thanks to Everydaypaleo.com for all the awsome goodnes in your recipe book! This one came from Everyday Paleo cookbook... as ususal, I added my own little spin, because I can! ;-)

Berry Cobbler
3 cups of fresh blackberries, raspberries, blueberries... whatever combination of berries you want!
1 1/2 cups almond meal ( or finely ground almonds)
1 omega 3 enriched egg
2 tbsp coconut oil  ( I prefer palm shortening, as it is flavorless)
A drizzle of raw organic honey ( I used about a Tablespoon, melted)
Cinnamon to taste
“So Delicious” coconut milk  ( I used homemaed whipped cream)

Preheat oven to 350. Pour the berries into a pie pan. In a small bowl mix together the egg, almond meal, and coconut oil, and shake in a bunch of cinnamon. Stir well. The mixture will be really thick and clumpy. If you wish, drizzle a bit of raw organic honey on top of the blackberries. By hand (or if you have a 2 year old to help you, that works just as well…) crumble the almond meal mixture on top of the blackberries and bake in your pre-heated oven for 35 minutes. Serve in bowls with cold “So Delicious” brand coconut milk poured over the top. Yes, it’s addicting, but life’s too short to not eat cobbler now and then…

Note: I substituted heavy whipping cream w a tsp. of Vanilla extract and served as whipped cream.. (as we allow heavy cream, occasionally in our diet) this should only be used as a "special treat".

Bacon Wrapped Chuck Roast.

BACON Wrapped Chuck Roast........ as with anything.. BACON can only make it that much better!!

Ingredients:
Large 3-4 lbs Chuck Roast
2-4 large Carrots or small bag of baby carrots
2-3 Stalks Celery
1 Med. Onion
Lots of Garlic (I use a hold head. Leave skin on, but separate cloves)
Salt
Pepper
Arrowroot
and BACON (nitrate free/uncured)


Pre-heat oven to 350 degrees
Salt and Pepper, to taste, Chuck Roast and Wrap in Bacon strips.
Chop Onion, Celery and Carrots in large chunks, peel paper off Garlic but leave the skin on each clove.
Place roast on top of onions, add Celery and Carrots and Garlic around the Roast in the pan.
Add about a 1/2 cup or so of water or beef stock to the pan.
Cover and bake for approx 3-31/2 hours..

When Roast is finished baking, remove from the pan, along with the veggies. Peel the roasted garlic and mash, add back into the roasting pan with the juices and place on low heat, add in a bit of arrowroot to thicken... viola.. tasty sauce to smother your veggies!

Mashed Cauliflower goes great with this!!

Note: This dish can be made in the crock pot as well. Just place all ingredients into crock pot and place on low for 6hrs or longer..

Chocolate Almond Fudge Brownies..

Even the little ones like Paleo!!
Jaydin and I spent some fun baking time together last night. We rolled up our sleeves and dove right into making some nummy fudge brownies.. it was Jaydin's idea to add the walnuts... not a bad idea!

If you haven't purchased the Make it Paleo cookbook yet.. you should!

Ingredients:

1 cup coconut oil  or Palm Shortening

5 oz. bittersweet baking chocolate (make sure it's like 72% or higher)

1 cup pure maple syrup

1/4 cup cocoa powder, sifted

4 eggs

1 tsp. salt

1tsp. baking soda

2 tsp. vanilla extract

12 oz. raw almond butter,  ( I used creamy and added walnuts)

1/4 coconut flour

Combine coconut oil (or Palm shortening), baking chocolate and maple syrup in a small pan and heat on low heat until chocolate is melted.. stir frequently..

Sift in cocoa powder, stir to distribute evenly, set aside and let cool a bit.

Preheat the oven to 350 F

Blend eggs, salt, baking soda, and vanilla in a medium sized mixing bowl.

Once smooth, slowly add almond butter and continue blending together.

Add in melted chocolate mixture, blend

Add in coconut flour and continue mixing until smooth and mixed completely

Pour batter into lightly greased (with coconut oil) 9"x13" baking pan.

Bake at 350 F, for approx. 30 minutes.

Option: Add nuts to the mix or sprinkle on top... Try folding in chunks of chocolate to the batter and bake for a "lava" brownie..

Easy Balsamic and Olive Oil Salad dressing..

We eat a lot of salad... and well.. there just aren't alot of Paleo salad dressing out there..
There is always the good 'ol standby: Olive oil and Lemon.. but that can get a little boring...

Here's a little creation of mine that tastes great on just about any type of salad.

Ingredients:
4 ounces Balsamic Vinegar (or you could use Bragg's Apple Cider vinegar)
8 ounces EVOO (for you newbies: that's EXTRA VIRGIN olive oil)
1/4 tsp. Salt
1/8 tsp. Pepper
Seasonings ( I use Bragg's Organic Sprinkle) but Italian Herbs mix would work great too.
2-3 pressed Garlic cloves
1/4 tsp. Onion Powder
Water just as a thinner..

This recipe will yield approx. 12 oz. of Dressing

Breaks down to 1 part Balsamic vinegar to two part EVOO.
Add ALL ingredients into a blender, mix in quick short spurts. If dressing seems too thick, add a few drops of water until desired consistency.

If you want your dressing a little more on the sweet side.. add 1/2 tsp. of agave nectar (I like the dressing more on the tart side, side I omit the sweetener)

Store in a spill proof container..shake to mix before each use.
IF you refrigerate, take out of fridge and let sit to room temperature before using.. .the oil and vinegar tend to separate and not mix well when cold.

One of our fav's... Rib Eye Steak Salad....

I usually BBQ Rib Eye Steaks once a week.. I use the left over steak the next day to top off my salad at lunch or dinner!