healthy

Paleo “Snickers”

Paleo Snickers

To be honest these are nothing like snickers, although that was the original plan. These yummy treats leave you feeling energized without the crash like the processed-packaged-goodies.

I’ve made these a few times now (each time a little different) and anyone who tries them can’t get enough and wants the recipe NOW! The problem is, there was such a process in making these that it was hard to make a recipe, but I did it!

This recipe might seem overwhelming, but it’s really simple as long as you have all the ingredients measured out and ready to go for each step prior to the assemble. Another thing is that this recipe is time consuming, but well worth it, especially since they last about a week in the fridge (that is IF they will last from being eaten!!)

The 1st layer here is going to be a base for a cheese cake I will attempt in the future. It is definitely has nice soft-chewy pie crust texture!

Ingredients:

1st Layer:

  • 6 oz dark chocolate bar, broken in small pieces
  • 4 Tbs. natural sweetener; honey, maple syrup, coconut sugar, etc… (I use coconut palm sugar disks)
  • 2 Tbs. coconut oil or ghee

Instructions:

  1. Line a small, shallow dish with parchment paper.
  2. Melt the sweetener and coconut oil (or ghee) on low, when your natural sweetener has dissolved, add the chocolate bar pieces and fully melt.
  3. Then pour on the melted chocolate over the parchment paper. This is your first layer.
  4. Place your dish in the freezer until the chocolate semi-hardens (about 15 minutes).

2nd Layer:

  • ½ C coconut butter
  • ¼ C almond or other nut butter
  • 4 Tbs. liquid sweetener; honey, maple syrup, homemade simple sugar syrup (from coconut sugar), etc…
  • ½ vanilla extract
  • ¼ tsp. almond extract (optional)
  • Pinch unrefined salt

Instructions:

  1. Mix all together and spread evenly over the first layer of hardened chocolate. This is the second layer.
  2. Put back in the freezer for about 30 minutes or until it becomes semi-solid enough to spread the top layer.

3rd Layer:

  • ½ C sweet-pitted dates
  • 2 tsp. water
  • 2 Tbs. almond or other nut butter
  • 1 tsp. vanilla extract
  • ½ C crispy almonds (or other nut)

Instructions:

  1. Place all ingredients in a food processor except the crispy almonds; blend until a paste forms.
  2. Evenly spread the mixture over the semi-hardened 2nd
  3. Then sprinkle the crispy nuts over the top and place in the fridge for about 2 hours or until hardened.
  4. When ready, cut and enjoy!

Shared with Fat Tuesdays, Tell Em Tuedays, Tickle My Tastebuds Tuesday

Sardine Salad

sardine salad

This “recipe” is quite simple, you may use tuna in place of sardines, however, sardines are packed full of protein, calcium, magnesium, zinc, and the essential Vitamin D.

Ingredients:

  • 1 can sardines in extra virgin olive oil (I like the Wild Planet brand which is superior in flavor and they are sustainably caught wild in the Pacific Ocean) Or 1 can tuna.
  • Juice of 2 lemons (or to taste)
  • 1/4 tsp. unrefined salt (or to taste, I like more but some people may not)
  • 3 Cups of greens; baby spinach, romaine lettuce, arugula, or a mixture or any you like.
  •  1 small tomato chopped (optional)
  • 1/2 small onion chopped (optional, but very tasty)

Instructions:

  1. Open can into a bowl and mash with a fork.
  2. Add Lemon and salt, mash with a fork (you can mash it very fine, or keep it chunky).
  3. In a large serving bowl, put your vegetables.
  4. Now pour your sardine mix over it and enjoy.

NOTE:

If you are not using sardines with extra virgin olive oil, then get with water, drain all the water and add about 2 Tbs. extra virgin olive oil to your sardine mixture.

Simple Salad

simple saladtomato and cucumber salad

This is a simple salad that goes well with many dishes and can be adjusted slightly to your taste and texture.

Ingredients:

  • 1 tomato, diced small or bite sized
  • 1/2 small onion, diced small or bite sized
  • 2 small/medium cucumbers, diced small or bite sized
  • 1/2 tsp. unrefined salt, or to taste
  • 2 Tbs. fresh parsley or mint, chopped (or mix both)
  • OR 1 Tsp. dried mint
  • 1-2 Tbs. fresh squeezed lemon juice (taste after adding 1 Tbs. and see if needs more)
  • 1-2 Tbs. EV olive oil (taste after adding 1 Tbs. and see if needs more)

*Since vegetables are various sizes, the salt, lemon juice and olive oil should be used as guidelines, use your taste to guide how much you need.

Instructions:

Mix all ingredients together in a bowl and enjoy.