Paleo granola bars

• 1 Cup Slivered Almonds
• 1 Cup Pecans
• 1/2 Cup Almond Flour (you can use any nut flour you like)
• 1/2 Cup Almond Butter
• 1/2 Cup Coconut Oil
• 1/4 Cup Agave Nectar
• 2 tsp Vanilla
• 1/2 tsp Salt
• 1 Cup of Dried Fruit, chopped into small pieces
• 1/4 to 1/2 Cup of Shredded Coconut (optional)

Step 1: Toast the nuts. (Optional)

Place the slivered almonds and pecans on a cookie sheet and toast in a 350 degree oven for a few minutes until they’re golden brown. Stir them occasionally. Keep an eye on them as they can quickly burn.

Step 2: Toss the nuts into the food processor until they are coarse.

Again, this is something you can alter to your own preferences. Sometimes I have left a lot bigger chunks for added crunch.

Step 3: In a medium bowl, mix the nuts and the almond flour together.

Step 4: In a microwaveable bowl, warm thecoconut oil and the almond butter for about 20 seconds in the microwave until liquid-y. Stir together well.

Step 5: Stir the agave nectar, vanilla and salt into the liquid mixture. (You can use light or dark agave nectar.)

Step 6: Add the liquid mixture to your dry mix. Combine well.

Step 7: Add your fruit to the mix. You can add the coconut in at this time if you chose to use it. Or you could use the coconut to coat the top of the bars.

Step 8: Lay parchment paper down in an 8×8 inch baking pan. Pat the mixture into the prepared pan with your fingers, making sure it is all good and snug in there.

Step 9: Leave in the refrigerator or freezer for at least 1 hour. Cut into pieces and serve.

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French Toast Bake

Ingredients

• 3/4 cup butter, melted
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 (21 ounce) cans apple pie filling
• 20 slices white bread
• 6 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1/2 cup maple syrup

Directions

1. Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
2. Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees F (175 degrees C).
4. Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.

Toaster Pastries

• 9 1/2 ounces all-purpose flour, approximately 2 cups
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 2 1/2 ounces shortening, approximately 6 tablespoons
• 3/4 cup milk
• 1 egg mixed with 1 to 2 teaspoons water
• Vegetable, canola oil or butter, for frying
• Curried Mango Filling, recipe follows
• Chocolate Filling, recipe follows

Directions

In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.

Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with aspatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock piesthat are going to be deep-fried, instead of snipping or cutting slits.

To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.

To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.

To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.

To make toaster pastries:

Preheat oven to 350 degrees F.

Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.

Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.

Curried Mango Filling:

• 4 mangos, peeled and diced, approximately 2 cups or 12 ounces
• 1/2 cup brown sugar
• 1/2 cup cider vinegar
• 2 teaspoons curry powder
• 1/4 cup freshly squeezed lime juice

Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover andsimmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.

For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.

Yield: enough for 10 to 15 pies

Chocolate Filling:

• 2 1/2 cups sugar
• 1/4 cup plus 1 tablespoon cocoa powder
• Pinch kosher salt
• 10 ounces unsalted butter, room temperature

Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.

For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.

Yield: enough for 10 to 15 pies

Banana Waffles

3 cups flour

1 tsp salt

4 Tbsp baking powder

1/2 Tbsp cinnamon

1 1/2 cups milk

2 large eggs

1Tbsp honey

1 Tbsp vanilla extract

4 ripe, mashed bananas

Mix dry ingredients, mix wet ingredients and add to dry, stir until just blended.

Veggie Quin-iche

1 cup dry quinoa(rinsed)
2 cups water
2 Tbs tamari
2-3 Tbs sesame oil
2 cloves minced garlic
1 inch fresh ginger root, grated
1 large onion, finely chopped
2 celery stalks, finely chopped
2-3 leaves of kale
2 carrots, grated
1 large sweet potato, grated
2 eggs
pinch of sea salt

• Preheat oven to 350
• Cook quinoa in water for 15-20 minutes until all water is absorbed.
• While grains are cooking, saute onion, garlic and ginger in sesame oil and tamari over medium heat until softened then add celery and carrots.
• Once grains are cooked, mix in grated sweet potato and finely chopped raw kale.
• Add in two eggs and pinch of sea salt, and mix thoroughly.
• Take parchment paper and cut into circles to line a muffin tin.
• Using a 1/2 cup meausure, scoop out the quiche mixture and place in parchment lined muffin tin.
• Bake for 20 minutes. Quin-iches should feel firm to the touch. Depending on your oven, you may want to give them an extra 5 minutes.
• Switch oven to broil for 3-5 minutes to add some extra crispy to the tops.
• Remove from oven, allow to cool. Remove form tin, discard parchment and serve warm or at room temperature.

Banana Waffles

3 cups flour

1 tsp salt

4 Tbsp baking powder

1/2 Tbsp cinnamon

1 1/2 cups milk

2 large eggs

1 Tbsp honey

1 Tbsp vanilla extract

4 ripe bananas, mashed

1. Preheat waffle iron.
2. Place the first 4 ingredients in a bowl and combine.
3. Place the remaining wet ingredients in a separate bowl and combine.
4. Slowly add the dry ingredients into the wet until combined. Do not over mix, its ok if there are a few lumps.
5. Pour 1/2 cup of batter into a greased waffle iron and cook for about 3-4 minutes (or according to manufacturer’s directions).
6. Serve with desired accompaniments.*

* Place leftover waffles in labeled freezer bags. Pop in the toaster until warmed through to serve.

Hash Brown Breakfast Casserole

--30 oz package of plain frozen hash brown (shredded) potatoes
--4 already-been cooked sausage, or leftover diced ham (I used chicken and apple sausage)
--1/2 onion, diced
--1 green bell pepper, diced
--12 eggs
--1 cup skim or fat free milk
--1 tsp kosher salt
--1 tsp black pepper

Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.

In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns.

Cover and cook on low for 6-8 hours, or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

For a vegetarian version, substitute 1 red and green bell pepper and one cup of mushrooms for sausage. Cook for last 30 mins without lid to release condensation.

Breakfast Potatoes with Sausage

-- bunch of red potatoes
-- 1 yellow onion
-- package of breakfast sausage, precooked and chopped
-- 2 T olive oil
--a sprinkle each of kosher salt and black pepper
--wash potatoes well, and chop them into chunks.
--chop up the onion
--toss the veggies with the olive oil, salt and pepper.
--layer the sausage on top.
--cover and cook on low for 6-8 hours.

Serve with applesauce

Flourless Nut Butter Chocolate Chip Cookies

1 cup firmly packed brown sugar

1 cup nut butter

1 large egg (I used Flax Seed Gel: heat 1 Tbs. Ground Flax Seed with 3 Tbs. Water over medium-low heat until you get an egg white consistency)

1 tsp. baking soda

1/2 tsp. vanilla extract

1 cup chocolate chips

• Stir together first 5 ingredients in a medium bowl, using a wooden spoon. Stir in chocolate morsels.

• Drop cookie dough by rounded tablespoonfuls onto a parchment paper-lined cookie sheet.

• Bake at 350° F. for 12 minutes or until puffed and golden brown (cookies will be soft in the center).

• Cool cookies on baking sheet for 5 minutes, remove and finish cooling on a wire rack.

Chocolate Chex Breakfast Sticks

1/2 cup Peanut Butter

1 1/2 Tbs. Agave Nectar

2/3 cup Crushed Chocolate Chex cereal (or other gluten free cereal)

1/3 cup almond flour

• Mix everything together in a bowl. Form into 6 sticks and wrap individually in wax paper.

• I store mine in an airtight container in the freezer.

Whole Wheat Pancakes

1 cup oats

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/4 cup brown sugar

3/4 Tbsp baking powder

1/4 tsp salt

1/2 Tbsp cinnamon

1/3 cup applesauce

2 eggs

1 cup milk

Pulse oats in cuisinart until they resemble a coarse flour. Add remaining ingredients and process to mix. Drop by 1/4 cups on preheated griddle.

GF Waffles

2 cups GF pancake mix

1/2 tsp salt

2 large eggs, room temperature, beaten

1/4 cup vegetable oil

1 1/2 cups rice milk

Mix wet ingredients and stir into dry ingredients until just combined.

Bake in waffle iron.

Pancake Mix

9 cups all-purpose flour blend

1 cup sugar

3 Tbsp baking powder

2 1/4 tsp salt

Fast and Easy Pancakes

2 cups milk

1/2 cup white sugar

2 eggs

1 tsp vegetable oil

1 tsp vanilla extract

2 cups all-purpose flour

1 1/2 Tbsp baking powder

Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.

Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle, about 1/4 cup of batter at a time.