 Paleo Chicken Broth After an oven roasted chicken dinner, place the chicken carcass in a slow cooker. Cover the entire carcass with water. Add: 2 tbsp apple cider vinegar 2 chopped carrots 4 chopped celery sticks 1 bay leaf 1/2 onion. Cook overnight in slow cooker. Strain in the morning and refrigerate or freeze for a later date. You can also pick through the strainer for the pieces of chicken that were left on the carcass. 
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 Banana Cinnamon Muffins
Preheat oven to 350. Line muffin trays with parchment paper muffin cups. In a large mixing bowl combine with hand mixer: 3 bananas 3 eggs 3 tbsp melted coconut oil 1 tsp vanilla 1 tsp cinnamon 1 1/2 tsp Apple cider vinegar 1/4 cup honey In a second bowl mix by hand: 1 1/4 tsp baking soda 1/2 cup almond flour 1/2 cup coconut flour Combine bowls. Scoop into lined muffin cups and bake at 350 for 22-25 minutes.  Paleo Chocolate Cake
In a bowl combine: 1 mashed banana 2 eggs 1/2 cup almond flour 1/4 cup coconut flour 1/4 tsp baking soda In a small pot melt: 1/4 cup coconut oil 1/2 cup honey 1/2 cup cashew butter 3 tbsp cocoa powder Once melted mix into bowl and add in 1 1/2 tsp apple cider vinegar. Pour into 8x8 pan greased with coconut oil. Bake at 375 degrees Celsius for 25 minutes on middle rack. Icing: 3 tbsp raw coconut butter 2 tbsp honey 2 tsp cocoa powder Mix in a small bowl with a spoon.  Paleo Sweet Potato Skins
Ingredients: 4 Sweet Potatoes (about 2” in diameter) 6 Slices of Bacon (I prefer the thick-cut peppered bacon) ¼ cup Chopped Green Onion EVOO Kosher Salt Directions: Preheat oven to 400 F and line a baking sheet with aluminum foil. Take a wet cloth and thoroughly wipe down the outside of the potatoes. You’re going to eat the skin, so you want it clean and whisker-free. Rub the now clean potatoes with a drizzle of EVOO. Make sure you cover the entire surface. Bake at 400 F for 45 minutes. Remove from oven and let cool completely (or until cold enough to handle). Once cooled, turn the oven back onto 400 F. Cut each potato in half long ways. Using a fork to loosen the sweet potato meat, start scraping out the innards. You need to be sure you leave between ¼ and ½” of sweet potato on the skin. Rub the inside and outside of the skins with more EVOO and sprinkle every side with a generous amount of kosher salt. Place facedown on the baking sheet and bake at 400 F for another 8 minutes. Flip over face-up and bake for 4 minutes. Use a spatula and let them cool slightly before you move from the baking sheet to a plate. Chop the bacon into small ½“ pieces and sauté until crispy. After cooked, place on a paper towel to drain off the grease. Sprinkle an even amount of bacon in each skin, top with the green onion, and finish with a dollop of Greek yogurt. Time: 2 hours total Bake Time: 1 hour Rest Time: 30 minutes Enjoy! Makes 8 skins Adapted from The Pioneer Woman and www.fedandfit.com |
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