Skillet Green Beans and Bacon
- 1/2 pound bacon, chopped
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1 pound fresh green beans, washed and trimmed
- Salt and pepper, to taste
- In a large skillet over medium heat, saute the bacon until it is cooked, but not crispy. Add the onion and garlic and continue cooking until the bacon is crispy. Transfer the bacon mixture to plate and set aside.
- Add the green beans to the skillet, along with a tablespoon or so of the remaining bacon grease. Saute the beans until tender, about 7-8 minutes, stirring occasionally. Season with salt and pepper, to taste.
- Return the bacon mixture to the pan and toss to mix evenly with the beans. Serve immediately.
- 1 cup almond flour
- 1 cup tapioca flour
- 1/2 cup grass-fed butter
- 1 egg
- 1/2 tsp Himalayan sea salt
- 1 tsp raw honey
- 1 egg yolk, separated
- 3 organic apples, peeled, cored, and sliced
- 1 tbsp raw honey
- 1 tbsp coconut sugar
- 2 tsp tapioca flour or arrowroot flour
- 1 tsp lemon juice
- 1/2 tsp cinnamon
- In a food processor combine almond flour, tapioca flour, cold butter and sea salt
- Add in raw honey, and egg (not the additional egg yolk) and process until combined
- Transfer dough into the refrigerator for up to 24 hours, refrigerate as long as possible- 6-8 hours minimum
- Remove and roll out between two sheets of parchment paper* until about 12 inches
- In a bowl, combine apple filling ingredients and toss until completely coated
- Place filling in the center of your dough and carefully fold the sides up**
- Whisk together one egg yolk, then brush crust with egg yolk mixture and sprinkle with optional coconut sugar or organic turbinado sugar
- Bake for about 40-45 minutes or until crust is crispy and golden
- Remove and let cool before slicing
- *Don’t roll out too thin
- **Use additional tapioca flour on your fingers if the dough gets a little sticky when working with it
Paleo Butternut Sausage Stuffing with Apples & Cranberries
- 5 cups butternut squash cubes (1/2 inch)
- 2 tbsp fat of choice for roasting
- ¼ tsp salt
- 3 tbsp cooking fat such as ghee, coconut oil, or lard
- 1 small onion, chopped
- 2 celery stalks, chopped
- 1 lb mild sweet ground sausage, casings removed
- 1 large apple (or 2 small) cored and chopped
- ¼-1/2 tsp salt
- 1 tbsp + 1 tsp poultry seasoning
- ¾ cup dried cranberries
- 1 egg, whisked (optional)
- Fresh parsley for garnish (optional)
- First prepare to roast the butternut squash cubes.
- Preheat the oven to 400 degrees. Toss the cubes with your fat of choice and ¼ tsp salt, and spread out in a single layer on a large baking sheet lined with parchment paper.
- Roast in the preheated oven for 30 minutes, stirring or turning once for even browning. Squash should be soft and toasty brown before removing.
- While the squash is roasting get your other ingredients chopped and ready.
- Heat a large skillet (cast iron/ovenproof is ideal) over med to med-hi heat and add the cooking fat of choice. Once the fat is heated, add the chopped onion and celery and cook for about 3-5 minutes, until softened.
- Add the ground sausage to the skillet and use a wooden spoon to break up lumps and stir as it cooks. Cook the sausage with the onions and celery until browned.
- Add the chopped apples and cook for a couple of minutes until just softened. Now add the salt and poultry seasoning. Lower the heat and stir to combine all flavors. Simmer for 2 more minutes, remove from heat and set aside.
- Once the butternut squash is roasted (it should be light brown and crisp on the outside) add it to the sausage mixture along with the dried cranberries and toss to combine. Now add the whisked egg* to the mixture and toss/mix to incorporate.
- Lower the oven heat to 375 degrees. If you used an ovenproof skillet, you can bake right in the skillet. If your skillet is not ovenproof, transfer the entire mixture to a 2-3 qt baking dish and spread out evenly.
- Bake in the preheated oven for 30 minutes or until toasty and set. Garnish with fresh parsley if desired. Enjoy!!
*Adding the egg will make the stuffing stick together as it sets in the oven. It’s an optional step depending on your preference.
Paleo Pumpkin Bars
Paleo Pumpkin Bars:
- 2 cups almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ¼ cup almond butter
- 2 tablespoons coconut oil
- ¼ cup coconut sugar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons almond milk
- 1 cup pumpkin puree
- ½ cup grass-fed butter, softened (or ghee)
- ⅓ cup maple syrup
- ¼ teaspoon cinnamon
- 1¼ tablespoons coconut flour
- 2½ tablespoons coconut milk
- 1 tablespoon coconut sugar
- To make the bars, preheat the oven to 350 degrees F. Grease and line an 8×8 baking dish and set aside.
- Combine the almond flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl and mix well. Set aside.
- In a medium to large microwave safe bowl, add the coconut oil and almond butter together. Place in the microwave and heat on high for 30 seconds. Stir well and place back in the microwave to heat completely. Remove from microwave and stir until combined. Add the coconut sugar, maple syrup, vanilla and almond milk to the almond butter and coconut oil and stir until well-combined. Add the pumpkin puree and stir well.
- Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
- Pour mixture into the prepared pan and place in the oven for 30-35 minutes, until center is set. Bars will be slightly moist. Allow to cool in pan for 15 minutes then place the bars in the pan in the refrigerator for at least 30 minutes, or up to a few days.
- While the bars are cooling, prepare the frosting. In a medium bowl, beat the grass-fed butter or ghee until smooth and creamy, about 1 minute. Add the maple syrup, cinnamon, coconut flour, coconut milk and coconut sugar and beat will until combined, about 2 minutes. If you’re using ghee add an additional tablespoon of coconut flour. When bars are completely cool, remove them from the pan and cover them with the frosting. Chill in the refrigerator again for 15 minutes. Cut and enjoy! Or keep in the refrigerator for up to one week or in he freezer for one month.