Archive for April, 2013


paleo samoa cookie

That’s right! This cookie has the perfect combination of flavors. I put extra chocolate on top because I can! but besides the chocolate the only sweetener in the recipe is dates. I found this recipe at Rising Moon Food, another great food blog to follow.

Preheat oven 350 F and line 2 cookie sheets with parchment paper or SILPAT.


2 c shredded sweet potato ( 1 medium sweet potato, raw)

1 c shredded unsweetened coconut

1/2 c coconut flour

1/2 c tapioca or arrowroot flour (found at Whole Foods or New Leaf Markets locally)

1 tsp sea salt

1 c chopped pecans

1 1/2 c dates soaked in 1 c hot water for 15 minutes

1/2 c almond butter

1/4 c coconut oil

1 tsp vanilla extract

2 eggs

1/4 tsp coconut extract OPTIONAL

3-4 oz dark chocolate 77% or above (the darker the better-sweetened or unsweetened)

In a food processor or blender, puree together the soaked dates and water used to soak them. Add the coconut oil (no need to melt) and almond butter and puree until smooth. Add eggs, vanilla extract and pulse until blended. In a separate bowl combine all dry ingredients and mix well. Pour wet ingredients into bowl with dry and wisk or stir well.

Scoop out a level tbsp of dough onto cookie sheet and flatten to approx. 2 1/2″ to 3″ disc. Use a skewer or tip of knife to make a small hole in the middle. You do not need to do this. The cookie will taste just as good.

Bake 13-15 minutes until slightly brown on edges. The cookie will harden as it cools. Melt your chocolate in a double boiler and add a (optional 1/2 tsp of almond oil or coconut oil). Drizzle the chocolate over the cookie and let cool. Keep cookies in a air tight container in the fridge if you have any left.

Makes about 2 1/2 dozen or more depending on size of cookie




Apple and Bacon stuffed pork chops


Recipe from :


6 1″ thick pork chops
2 Tbsp bacon lard
2 medium baking apples (Gala and York are our favorites), peeled, cored and diced
10 strips of bacon, diced
1 red onion, diced
2 cloves garlic, minces
4 fresh sage leaves, finely chopped
1/4 tsp paprika
1 Tbsp lemon juice

1 Tbsp salt
1/2 tsp pepper


  1. Ask your butcher to “pocket” your baking chops.  If you need to do it yourself, use a 4-6″ knife and pierce the fatty side of the chop. Wiggle your knife side to side until your “pocket” is about 5″ long and 3″ wide (70% of the chop)
  2. In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat
  3. Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes
  4. Add garlic, sage, paprika and lemon juice and toss for 2 minutes
  5. Remove stuffing from heat, transfer to bowl and set-aside
  6. ♥ Salt and pepper each side of pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close and prevent spilling (about half of the stuffing will be leftover)
  7. Insert pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat
  8. Transfer pan/dutch oven to 350 degree oven and bake uncovered for 35 minutes
  9. To serve, warm remaining stuffing and spoon on top of each chop

Watermelon Cake

watermelon cake

Recipe from:

– 1 large seedless watermelon
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds
– Seasonal fresh fruit (for topping)

– Cutting board
– Kitchen knife
– Measuring spoons
– Measuring cups
– 2 medium mixing bowls
– Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon

1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.

1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.

1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want (I recommend 6-8 slices depending on the size of the watermelon).
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.

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