Chocolate Almond Bark

Chocolate Almond Bark

 

2 10oz. bags of Enjoy Life semi-sweet chocolate chunks

(This is soy, dairy, gluten & nut free.  It's sweetened with cane juice & is certified non-GMO!)

 

1/4 cup all-natural almond butter

4 tablespoons olive oil

a handful of almonds, lightly salted with sea salt

 

In a saucepan or double-broiler, melt chocolate, one bag at a time.  Mix in 2 tablespoons of olive oil.  In a separate saucepan, melt almond butter with 2 tablespoons of olive oil.  Meanwhile, place the handful of almonds into a ziplock bag.  Seal and hit with a hammer to crunch 'em up.  This helps relieve stress after a long day at work!  Line a baking sheet with parchment paper.  Pour melted chocolate onto paper, spreading until it's approximately 1/4 inch thick.  Drizzle melted almond butter on top, in a fancy design to impress your friends.  Sprinkle crushed almonds on top and place in refrigerator until cooled.  Break apart into bark and serve to your holiday guests!  Or wrap it up in a tin as a gift! 

 

Roasted Broccoli

 

Preheat oven to 400 degrees.  Cut one head of fresh broccoli from the stem and wash.  Cut into florets and pat dry.  This is key!  Place in a bowl and drizzle with olive oil.  About 3 tablespoons should be fine.  Toss with garlic salt and cracked black pepper to taste.  Spread onto baking sheet lined with aluminum foil.  Roast for 10-13 minutes until edges are brown and crispy.  This is so delicious and addicting! 

 

Taco Salad

Taco Salad

 

1lb. grass-fed ground beef

1 packet Old El Paso low sodium natural spices taco seasoning

3/4 cup water

1 head lettuce

a handful of grape tomatoes, sliced

a handful of shredded mild cheddar cheese (omit if following strictly Paleo)

all natural roasted tomato salsa (I used Wholly brand)

 

In a large skillet, brown ground beef until cooked.  Drain.  Add taco seasoning packet and water to beef in skillet.  Reduce heat to low and cook until warm.  On a plate, create a bed of lettuce.  Spoon beef mixture into lettuce.  Top with sliced tomatoes, shredded cheese (if you are willing to cheat from strict Paleo), and salsa to taste. 

 

 

 

Twice Baked Acorn Squash

Twice Baked Acorn Squash

 

Acorn Squash, cut length-wise

4 Tbs. organic coconut sugar

2 tsp. cinnamon

2 Tbs. Earth Balance butter substitute

 

Preheat your oven to 400 degrees.  Spray the two halves of the acorn squash with olive oil.  Sprinkle with 2 Tbs. coconut sugar and bake for one hour in a casserole dish with 1 inch of water, the same way you would bake a spaghetti squash.  Once removed from the oven and cooled for 10 minutes, scrap and mush the squash to a mashed consistency in a separate bowl.  Mix with butter, cinnamon, and remaining coconut sugar.  Return the mixture to the squash shell and bake for another 10 minutes, until well heated.  Serve with a dollop of butter.