Lemon Curd Bars

Lemon Curd Bars
Nuts are best when soaked and dehydrated, but I’ve used both raw and soaked nuts with good success in this recipe.
Makes 16
1 recipe of tangy lemon curd (Save extra zest for the the cookie base).

1 cup of raw almonds
1 cup of raw cashews
1/4 cup honey (These are very lightly sweetened. If you want the bars sweeter, you could up this amount)
1/2 cup of melted virgin coconut oil
2-4 teaspoons lemon zest
2 eggs
1 teaspoon sea salt
1-Preheat the oven to 400 degrees and make the lemon curd. Place the curd in the refrigerator to cool.

2- Place the almonds and the cashews in a food processor. Grind them into a medium fine “flour”. You don’t want to turn it into a nut paste, so don’t over do it. There will still be little chunks here and there.

3-Add the rest of the ingredients and pulse until combined.

4-Evenly spread the nut batter into a greased 8 by 8 pan. Place in the middle of the hot oven. It will take between 15 to 18 minutes to cook. It may puff up as it cooks, but don’t worry, it won’t stay that way once you take it out of the oven. When the top is lightly brown, and a toothpick comes out clean when stuck in the middle, it’s done.

4-Cool completely, then spread one recipes of lemon curd on top. Let set in the refrigerator for at least several hours. The curd will continue to set, and we liked it even better the next day. When ready to serve, take them out and cut into squares (16 bars worked well for us), and serve.

Recipe found on: Nourishing Gourmet Website, by Kim Harris

Banana Nut Bread.......

Hey look, someone found Cousin It from the Adams Family!!
Kellie, here is the long overdue Banana Nut Recipe you've been wanting! Now, I know you won't bake it yourself, so I should probably apologize to Kyra for posting this beacause she is the one who will become the kitchen slave for you!

Ingredients:
2 Cups Almond Meal
1/2 tsp. Baking Soda (I use the aluminum free stuff)
1/2 tsp. Baking Powder
(I've actually made this w/o the baking powder, just didn't rise as much)
1/2 tsp. Cinnamon
2 Large Eggs (cage free, of course!)
2 Medium ripe Bananas
1/4 Cup of Honey (melted, raw)
1 tsp. Organic Vanilla Extract
1/2 Cup of Walnuts (I've use Pecans also, very good!)
1/2 tsp. Cocnut oil (or whatever you use to grease the pan)

Pre-heat oven to 350 degrees
Using Coconut oil, grease bread pan
In a mixing bowl, smash Bananas until no longer lumpy.
Add in all other ingredients, except nuts, mix well by hand
Add nuts, stir well
Pour into Bread pan and bake 45 -60 minutes, checking at 45 minutes with a toothpick insterted in the middle of the bread, if toothpick comes out clean, it's done.
Allow to cool before removing from the pan.

Definitely satisfies any cravings for baked goods!! Yum!!

No Bake Cocoa Macaroons..........

So, this last 30 day Nutrition Challenge hasn't gone all that great for me! I have to say that I have NOT been 100% dedicated to Paleo! 80 to 90% is more realistic!
Not that I have had cravings for anything "bad" because I haven't, however, I have made some poor choices. Popcorn last weekend at the movies was the worst choice! Man I felt like doo doo that night!
So, in an attmept to make myself feel better, I have spent this last week experimenting with a few new recipes.......this one is pretty simple, but I have to admit, I am not really a coconut flake fan, but nonetheless, these babies aren't too bad!!

No Bake (Mostly Raw) Cocoa Macaroons Makes 15-18, 1/2 inch balls

1/2 cup of Artisana coconut butter (or raw coconut spread)
1 tablespoon cocoa powder (raw, organic of course!)
1/2 cup of coconut flakes
2 heaping teaspoons raw honey
2 tablespoons coconut oil, gently melted
In a food processor, blend the coconut butter, cocoa, honey and gently melted coconut oil. Blend until well combined. Add the coconut flakes and blend until just combined.

Drop spoonfuls (about 1/2 inch diameter) onto a parchment paper lined plate. Place in the freezer ten minutes to firm up and serve. Keep in the refrigerator.

Lynn's Sultry Seviche........

Lynn and Chuck have become dedicated
Crossfitters over the last 6 months or so.
They fit right in with the rest of us
competitive freaks!





1 ½ Pounds of firm white fish cubed
Juice of 3 limes
¼ tsp. salt
¼ tsp. fresh ground black pepper
2 tsp. Oregano, crushed using a mortar and pestle
1 large Onion finely chopped
3 large tomatoes, diced and peeled
1 can (4ounces) diced green chilies, drained
1 jar (2 ounces) pimentos, diced and undrained
½ cup of Salsa or Taco sauce
Salt and Fresh Ground Pepper

Place cubed fish in glass, dish and squeeze lime juice on
it. Sprinkle with garlic salt and freshly ground black
pepper. Cover and refrigerate overnight.
Add all remaining ingredients, with seasoning to taste.
Mix well and refrigerate 3 more hours before serving.
Serve as a first course as you would serve a seafood
Cocktail, use as an hors d'oeuvre with tortilla chips for
Dipping, or serve as a cold seafood salad on cold, crisp
Lettuce leaves on chilled plates. Makes 6 to 8 servings.

Almond Muffins

Almond muffins

1 cup almond butter
1 cup sliced raw almonds
1 cup pure coconut milk
2 cups shredded unsweetened coconut
3 eggs
Beat and pour in muffin cups.
Cook at 400 for 15 minutes.

I haven't made these yet, I think Jaime is the contributor of these little delights.
If you have made these before, let us know your thoughts! Good? Yummy, To die for??
let us know!

Lovely Laura's Pancakes...... Yum!

Miss Laura, our fearless leader!
or is it, Sadistic Dictator!
either way, we love her!





Laura's Yummy Paleo Pancakes!

2 tbsp melted raw butter
2 tbsp coconut or almond flour
1/4 tsp baking powder
3 eggs
1 tbsp pure maple syrup


Mix all ingredients then pour and grill. Top with pure maple syrup. I also like to add bananas or no sugar added apple sauce

Thank you to Laura, our Fearless Leader!

Chris: IN the ZONE...Chicken Parmesean

Chris never quits, never gives in, and always gives it 110%! It's been awesome to wistness his dedication and determination!
NOTE: He has the same grimmace on his face too! (just one more freakin push up!)






4 blocks of chicken3 blocks of spinach noodles
1 block fresh spinach
4 table spoons of low sodium spaghetti sauce
1 egg
2 cups of almond meal
2 table spoons of Parmesan cheese

directions:

Preheat oven to 350 degrees. In a bowl whip the egg with a fork or whisk. In a separate bowl mix the almond meal, Parmesan cheese and Italian seasonings to taste. coat the chicken breast with the egg then roll in the almond meal until it is covered with the crumbs. Place the chicken on a cookie sheet. Put in the oven for 12 minutes flip the chicken and put back in oven for 12 more minutes.


While the chicken cooks prepare the spinach noodles.

Place the fresh spinach on a plate then the noodles on top. Then place the chicken on the noodles and the sauce on top of the chicken. sprinkle a light dusting of Parmesan cheese on it all.


Thanks Chris for your ZONE contribution.......we'll convert you soon! (mwahahahaha!)