Paleo Coconut Pecan Breakfast Bars

I made these for a dessert actually, and I thought they were delicious!  They aren't overly sweet, so as a breakfast bar, they would be awesome.  You can really taste the banana and the coconut behind that.  I love the texture.  I will definitely make these again!

Enjoy!
Kirsten

PS: The recipe comes from mommayoungathome.com via Pinterest.


PALEO COCONUT PECAN BREAKFAST BARS

Coconut Oil
2 eggs
1 banana
1/4 cup honey
1/2 teaspoon vanilla
1/3 cup coconut flour
1 cup unsweetened shredded coconut
4 tablespoons coconut milk
1/2 cup chopped pecans

1)  Preheat oven to 350F.  Use the coconut oil to grease an 8x8 pan.

2)  Crack the eggs into a medium size bowl and quickly whisk them up.

3)  Mash the banana and add to the bowl with the eggs, along with the honey and vanilla.

4)  Measure and add your coconut flour, making sure to combine everything well and ensuring there are no clumps.

5)  Measure and add the unsweetened shredded coconut and coconut milk and mix to ensure the batter is well combined.

6)  Spoon the batter into the pan and smooth it out.  Sprinkle the chopped pecans over the top.

7)  Bake for 20-25 minutes.  Keep an eye on them - when the edges are golden brown and the center is firm, they are done!

NOTES:

~Freezing these is a cinch!  Simply wait for them to cool, cut them to the desired size and store them in an airtight container or freezer bag.

Easy-Breezy Bread & Butters

I got this recipe from my friend Carolyn.  I can't believe how easy it is and how delicious these taste!  I've never even been a big bread and butter pickle fan, but these have changed my mind!

Enjoy!
Kirsten


EASY-BREEZY BREAD & BUTTERS

1 pound small cucumbers (such as Kirby or Persian), ends trimmed, cut into 1/4 inch thick rounds
1 large shallot, thinly sliced (about 1/2 cup)
1 cup distilled white vinegar
6 tablespoons honey
1 1/2 teaspoons kosher salt
1 cup water

1)  In a large bowl, toss the cucumbers and shallot; pack tightly into 2 pint size canning jars.

2)  In a small sauce pan, bring the white vinegar, honey, salt and 1 cup water to a boil, stirring until the honey and salt dissolve.

3)  Pour the vinegar mixture over the cucumbers and shallot, making sure the vegetables are completely submerged.  Screw on the lids.  Let stand at room temperature for 24 hours.

4)  Refrigerate at least 3 days before eating. (The pickles are best eaten within 3 weeks.)

Bacon Chicken Bites

I have NEVER done this before.  I haven't made this recipe yet!!  I am making it for dinner tonight, but I am 100% confident that it is going to be delicious, and since I am sitting down posting other recipes, I am posting it ahead of time!

I mean, we're talking chicken and bacon!  What could be bad, right!

Enjoy!
Kirsten

PS:  The recipe comes from one of my new favorite cook books, The Wellness Mama Cook Book, by Katie, the Wellness Mama.


BACON CHICKEN BITES

1 pound chicken breast (pastured)
1 package of nitrate free, gluten free bacon
3 tablespoons Dijon mustard
3 tablespoons raw honey
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

1)  Preheat the oven to 425F degrees.

2)  Cut the bacon slices into thirds.

3)  Cut the chicken into bite-size pieces.

4)  Wrap each chicken piece with a piece of bacon and secure with a toothpick if needed.

5)  Place in an oven safe dish. (Preferably with a rack to keep them off the bottom, but this is not required.)

6)  Mix mustard, honey and spices and pour/rub on top of each piece of bacon/chicken.

7)  Bake for 25-30 minutes or until bacon is browned and chicken is completely cooked.

8)  Cool slightly and serve.

9)  TIP: For extra flavor, garnish with a little goat cheese.

NOTES:

~They were AMAZING!!!

~One thing to note, I would definitely recommend putting them on a rack!  Otherwise, the bacon doesn't get crispy, it sits in the bacon grease and water from the chicken and says soft.  I think some of the sauce gets washed away as well, so next time I make these, I'll be putting them on a rack for sure!

~These make a fun dinner for kids, or a tasty appetizer for your next party!

Cranberry Orange Bread

I was looking to make some bread the other day when I stumbled upon this recipe.  I changed it to make it gluten-free and it was delicious!  Perfect for upcoming holidays and for fall!

Enjoy!
Kirsten

PS: The original recipe (not gluten-free) is on Pinterest (via deliciouslysprinkled.com)


CRANBERRY ORANGE BREAD

2 cups gluten-free flour blend
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon salt
1/4 cup unsalted butter, softened
1 large egg, beaten
3/4 cup orange juice
3 cups fresh or frozen cranberries, roughly chopped

1)  Preheat oven to 350F degrees.  Spray a 9x5 loaf pan with non-stick cooking spray.

2)  In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, xanthan gum and salt.

3)  Using a fork or just your fingers, cut the butter into the flour mixture until crumbly.

4)  Add egg and orange juice to crumble mixture and mix until combined.

5)  Fold in cranberries.

6)  Pour the batter into prepared loaf pan.  Bake for 1 hour and 10 minutes or until a tooth pick inserted into the center comes out clean.  Let cool completely on wire rack.

NOTES:

~I used the gluten-free flour blend from the "Gluten Free Recipes for Kids" cookbook, on my blog, under Gluten-Free Flour Blends.

~About half way through the cooking time, I put a piece of tin foil with a rectangle cut out of the middle, over the bread to prevent the top edges from over browning.

Scrambled Egg Muffins

I had a brunch at my house recently and I tried this recipe.  They were quick, easy, healthy and delicious!!  Not to mention gluten-free!

Enjoy!
Kirsten

PS: The recipe comes from Allrecipes.com


SCRAMBLED EGG MUFFINS

1/2 pound gluten-free bulk pork sausage
12 eggs
1/2 cup chopped onion
1/2 cup chopped green bell pepper, or to taste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 cup cheddar cheese

1)  Preheat oven to 350F degrees.  Lightly grease 12 muffin cups or line with paper muffin liners.

2)  Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.

3)  Beat eggs in a large bowl.  Stir in onion, green pepper, salt, pepper and garlic powder.  Mix in sausage and cheddar cheese.  Spoon into muffin cups about 2/3 full.

4)  Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

NOTES:

~I used grass-fed Chorizo instead of the pork sausage.  I am making them again today and I am using bacon.  You can use whatever type of gluten-free meat you want.  Just cook the meat ahead of time, then add to the mix.

~I used onion powder instead of garlic, since I am allergic to garlic.

~I omitted the cheese, since I cannot have dairy anymore, but you could use Daiya cheese or if you are lucky enough to be able to eat dairy, use whatever cheese you like!  It might be delicious with some pepper jack, to spice it up a bit!

~You can also play with the veggies and use whatever you like!  Some other ideas are mushrooms, asparagus, tomatoes, spinach and broccoli!

~Of course you can make this meatless too by leaving out the meat and replacing it with more veggies!

Creamy Butter Pecan Ice Cream

My husband and my father-in-law LOVE butter pecan ice cream, so I found this recipe and decided to make it for my father-in-law's birthday recently!  It was A-M-A-Z-I-N-G!!!  I think I loved it more than they did!  For me, it was the sweet / salty thing - YUMMO!!!

Enjoy!
Kirsten

PS: The recipe comes from the Cuisinart Recipe Booklet.

CREAMY BUTTER PECAN ICE CREAM

4 tablespoons unsalted butter
1 cup pecan halves and pieces
1 teaspoon kosher salt
2 1/4 cups whole milk
2 1/4 cups heavy cream
1 whole vanilla bean (about 6 inches in length)
4 large eggs
2 large egg yolks
1 1/8 cups sugar

1)  Melt the butter in a 10-inch skillet.  Add the pecans and kosher salt.  Cooke over medium-low heat until pecans are toasted and golden, stirring frequently, about 4 to 6 minutes.  Remove from the heat, strain (the butter will have a pecan flavor and can be strained and reserved for another use).  Chill the nuts.

2)  Combine the milk and cream in a medium sauce pan.  Use a sharp knife to split the vanilla bean in half lengthwise.  Use the blunt edge to scrape out the "seeds".  Stir the seeds and bean pod into the milk/cream mixture.  Bring the mixture to a slow boil over medium heat, reduce the heat to low and simmer for 30 minutes, stirring occasionally.

3)  Combine eggs, egg yolks and sugar in a medium bowl.  Use a hand mixer on medium speed to beat until the mixture is thick, smooth and pale yellow in color (similar to mayonnaise), about 2 minutes.

4)  Remove the vanilla bean pod from the milk/cream mixture and discard it.  Measure out 1 cup of the hot liquid.  With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream.  When thoroughly combined, pour the egg mixture back into the sauce pan and stir to combine.

5)  Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon.  Transfer to a glass bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.

6)  Pour the chilled custard into the freezer bowl of your ice cream maker.  Turn the machine on and let mix until thickened, about 20 to 25 minutes.  Five minutes before mixing is completed, add the reserved pecans and let mix in completely. The ice cream will have a soft, cream texture.  If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours.  Remove from the freezer about 15 minutes before serving.

Simple Vanilla Ice Cream

I just love my ice cream maker!  It's so much easier than when I was a kid!  We used to have one that you had to fill with ice and salt and then crank for what seemed like forever!  Now you just pour it in, turn it on and in about 20 minutes, you have soft serve ice cream!

Unfortunately, I am having to drop dairy from my diet, but I'll still be making yummy treats for my kiddos for sure!

This vanilla ice cream is easy and so delicious!

Enjoy!
Kirsten

PS: The recipe comes from the Cuisinart Recipe Booklet.

SIMPLE VANILLA ICE CREAM

1 1/2 cups whole milk
1 1/8 cups granulated sugar
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract

1)  In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.

2)  Stir in the heavy cream and vanilla.

3)  Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes. (The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer and 15 minutes before serving.

NOTES:

~The first time I made this, I accidentally used only 1 1/2 teaspoons of vanilla.  I made it again using the full 1 1/2 tablespoons and my family decided that they liked it better with less!  Try it both ways and see what you like, but we prefer 1 1/2 teaspoons of vanilla.  It still has a wonderful vanilla flavor.  To me, when you add more, it starts to taste "fake", if that makes sense.