Breakfast Bars

This is my adaptation from elana's pantry. She has two similar recipes; this particular one is not the Paleo version. I replaced the pumpkin and sunflower seeds for cashew pieces. I also toasted the cashews and almond slivers and place in food processor to chop up a bit. I used 365 dark chocolate baking chunks in place of the raisins; increasing the amount to one cup. After processing both the cashews and almonds; I threw in the chocolate chunks and processed briefly. Trust me; double the recipe in a 9x13-inch glass baking pan!

Ingredients:

• 1 1/4 cup blanched almond flour ( I buy Honeyville brand off of Amazon)
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 1/4 cup grapeseed oil
• 1/4 cup agave nectar (light)
• 1 teaspoon vanilla
• 1/2 cup unsweetened shredded coconut
• 1 cup cashew pieces, toasted & lightly whirled in food processor (found at Natural Grocer)
• 1/4 cup slivered almonds, toasted & lightly whirled in food processor along with cashews
• 1 cup 365 dark chocolate baking chunks, lightly whirled in food processor along with nuts

Directions:

In small bowl, combine almond flour, salt and baking soda.

In a large bowl, combine grapeseed oil, agave and vanilla.

Stir dry ingredients into wet.

Mix in coconut and the almonds, cashews and chocolate mixture.

Grease an 8x8-inch glass pan lightly with grapeseed oil. Press the dough into baking dish and pat firmly and evenly down. I used a small spacula.

Bake in a 350-degree oven for 20 minutes.

Cool in pan on wire rack for 2 hours. Cut into bars.

Spaghetti Squash Pie

This recipe is from Elana's Pantry. Easy, grain-free and will make a hearty dinner entree. I changed the recipe up a bit; using half mild and half hot Italian sausage and one large shallot. The recipe calls for ground round. The recipe will make two 10-inch round pie pans. Of course this will make it's way into my freezer for a ready made meal. I love spaghetti squash and had bought a rather large one at the farmer's market for my Lasagna recipe (blog: 2/18/2019 label: lasagna) and had leftover squash enough to make half of the recipe.

Ingredients:

• 1/2 pound mild Italian sausage and 1/2 hot Italian sausage (original recipe calls for ground round)
• 1-large shallot, chopped
• 4 cups cooked spaghetti squash
• 4 large eggs
• 1/2 cup heavy cream
• 1 tablespoon smoked paprika
• 1 teaspoon celtic sea salt (I used a little less)
• 1 teaspoon ground pepper (I used less because of using Italian sausage)
• 1/2 cup fresh grated Parmesan
• 2 cups grated Cheddar cheese

Direction:

In a skillet combine Italian sausage and shallot and cook until sausage is no longer pink.

Remove from heat and set aside.

In a large bowl whisk eggs and cream until smooth.

Mix in paprika, salt and pepper.

Stir in spaghetti squash, parmesan and 1 cup Cheddar cheese.

Stir in Italian sausage mixture.

Divided equally between two 10-inch lightly greased pie pans and top equally with remaining Cheddar cheese.

Bake in a 350-degree oven for 40 minutes.

Cool and serve.

Chicken Tinga Tacos

Spicy, saucy, simple is the description by pinch of yum. This can be either a freezer meal or cooked directly into the crock pot and then frozen (which I prefer). With the addition of avocado, cheese, lettuce and roasted onions (on the grill),  all wrapped up into a fresh corn tortilla; this is one spectacular meal.


Ingredients:

• one tablespoon olive oil
• 1 cup roughly chopped sweet onion
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1- 14 ounce can crushed fire roasted tomatoes
• 1/2 teaspoon salt
• 2 pounds boneless, skinless chicken thighs

Directions:

Blend in a food processor all the ingredients except chicken thighs.

Place in crock pot for 4 hours on high. Shred chicken in the sauce.

Honey Mustard Dressing

Simple and delicious! I love mustard so very much a hit for me! Thank you Elena's Pantry. Check out her blog; great recipes...

Ingredients:

• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/2 cup olive oil

Directions:

Combine vinegar, mustard and honey in a glass measuring cup. Slowly whisk in the olive oil until emulsified.

Store in the refrigerator.