Paleo red salsa and baked almond tortilla chips

Adapted from Mexican Paleo Book by Lucy Fast

6 chopped Roma tomatoes
One half chopped red onion
One lime, juiced
Half chopped bunch cilantro
One seeded and chopped jalapeno pepper
One minced clove garlic
Ground black pepper to taste

Blend all ingredients in food processor or blender.
Mix until desired texture is reached.
Serve with tortilla chips.

Tortilla chips
One cup almond flour
One egg white
1/2 tsp sea salt
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp onion powder
1/4 tsp paprika

Preheat oven to 325°F
Mix all ingredients together in mixing bowl until they form a smooth dough
Place dough between two pieces parchment paper and roll as thinly as possible.
Remove top layer of parchment paper. Cut the dough into desired size chips.
Place dough and bottom layer of parchment paper onto baking sheet.
Bake for 10 to 13 minutes or until golden brown.
Remove from oven and allow to cool five minutes.
Remove chips from parchment paper and use as desired.

The almond chips in this recipe are great if you do not eat corn chips and are Paleo. My favorite part of this recipe is the fresh salsa. I will be using this with chopped vegetables and also on top of chicken. Eat fresh it’s amazing.

Vickie Siculiano
Online Marketing Consultant and Coach
Creating and Optimizing Visual Content
Host of the Smarter Online Marketing Podcast
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@vickiesic

Chocolate date nut coconut balls – Paleo Dessert

Chocolate Date Nut Balls with Flaked Coconut - Paleo Dessert!

Chocolate Date Nut Balls with Flaked Coconut – Paleo Dessert!

No-bake chocolate date nut balls with flaked coconut uses no added sugar, grains or preservatives. Easy to make and so yummy!

The flavor reminds me of these yummy date treats my grandmother used to buy that were oblong, with a half an almond pressed in the middle. Tastes just like it and brings back memories!

This recipe is adapted from TIna Yelle, Chocolate Vanilla Date Balls.

Chocolate Date Nut Coconut Balls

Six simple ingredients and no baking!

Ingredients:

  • 1/2 cup salted cashews
  • 1/2 cup chopped walnuts
  • 1 1/4 cup pitted dates
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon sesame seeds
  • 1/2 cup unsweetened coconut flakes

 

 

Instructions:

  1. Place all of the above ingredients in your food processor and blend until a workable mixture forms. I had to place it in my Ninja blender, using the dough attachment. The kneading attachment will really help bind the whole mixture together allowing you to shape it into bite-sized balls.
  2. Roll into 1 inch balls. Keep a paper towel handy as some of the nut oils will bleed out and your hands will have a nice sheen to them, and the coconut will not be able to stick as well to the sticky balls.
  3. Drop balls into coconut and roll to press in.
Unsweetend cocoa powder.

Unsweetend coco powderadds a nice chocolate flavor without being too sweet.

 

 

 

 

 

 

 

 

All ingredients for the dessert in the food processor.

All ingredients go into a processor or blender for mixing. 

Notes:
I placed these on a place and wrapped in saran wrap. You can freeze these until ready to serve or you can also store them in an airtight container in the refrigerator for up to two weeks.

This recipe is purely paleo, as there are no grains involved, no added or refined sugars. This recipe uses unsweetend cocoa powder and unsweetened coconut flakes. Everything is super clean tasting and leaves you feeling good.

Enjoy!

Vickie

Vickie Siculiano
sayWOWmarketing.com
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Paleo Almond Dark Chocolate Chip Cookies (Flourless!)

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I saw this recipe on the side of a Vitacost box that was used to ship a package of vitamins to me.

As I recently switched to a paleo diet, I was intrigued when I saw the recipe called for no flour, and almond butter which I love. Dark chocolate pieces are used which is ok on paleo, as long as it’s dark and 70% or more.

They cook up amazingly quick and are so delicious. I will definitely make them again!

Ingredients:

1 large egg
1 cup (250g) almond butter, at room temperature or cold (not warm)*
1/3 cup purr maple syrup
1 teaspoon baking soda
1/2 cup dark chocolate chips or pieces

Directions:

Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, beat the egg. Add the almond butter, baking soda, and brown sugar. Mix everything together very well. Depending how thick and/or cold your almond butter is, you’ll have to use some arm muscles. Fold in the chocolate chips until combined.

Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches – 6 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon, as pictured above. If you find the cookie dough balls are oily-looking from your almond butter, blot each with a paper towel.

Bake for 8 to 10 minutes. The cookies will look very soft and underbaked, but that’s ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.