Apple Bacon ColeSlaw

         Another wonderful recipe from Eat Like a Dinosaur.
In the spirit of summer being upon us, I was inspired to make some coleslaw without all the mayo and sugar. 
Looking through my Paleo cookbooks, I found that Paleo Parents had a delicious recipe. 

Apple Bacon Coleslaw 


Ingredients:

• 1/2 cabbage
• 2 Large carrots Shredded 
• *(I used 1 bag of pre-cut coleslaw from dole instead of the above 2 ingredients.)
• 1 Tbsp Sea Salt
• 1Tbsp Apple Cider Vinegar
• 1 tsp Cumin
• 1/4 tsp Black Pepper
• 6 pieces of bacon 
• 1 Large Gala Apple

Process:

1. Combine the Cabbage and Carrots and salt in a bowl and mix with hands. Allow is to sit for about 30 minutes. After cabbage releases water, drain thoroughly. 
2. Cook Bacon in skillet until crispy
3. Add all ingredients to cabbage, mix and serve cold or warm with your favorite summer time favorite. We are eating it for lunch tomorrow with Carolina BBQ style pulled Venison. 

Featured here with cantaloupe. strawberry balsamic salad, Tuna salad and
cucumber~tomato salad. Sunday Brunch with the Davison Crew!

*My change- I cooked the bacon in the oven at 350 for about 10 minutes until it was crispy. I brushed each strip with a little agave nectar. This will compliment the Carolina BBQ nicely and it really kicked the coleslaw up a notch- the spicy, sweet and savory! A delicious side dish and it was quick and easy. Now to master hush puppies for the next BBQ. 

Red Brownie Cupcakes

This is a recipe that I said- eww those ingredients are disgusting! With my new open mind and a handful of ingredients on hand, I baked it up and I am so in love. This is a delicious recipe from Paleo Parents: Eat Like a Dinosaur  I was going to hold out on posting this until next week when I perfected my pictures and thoughts on it but I have had so many great responses and requests for this recipe from Paleo and non- paleo friends that I decided to throw it on the blog tonight.
I made these for a backyard BBQ, Easter and again today for my school friends. I have one particular co-worker that is a super picky eater. This week he thought it was crazy because he ate 3 salads in one week. I had him try one of these cupcakes today and he ate it even after I shared the ingredients with him. Throughout the day several co-workers stopped by room to get more of these little treats. I am so glad that they were delicious for all eating types! Hope you try this recipe, check out Paleo Parents and more ways to start adding healthier foods into your diet. 

*My friends who don't normally cook like this, go to Wegman's and get all of their ingredients there!*

Red Brownie Cupcakes


Ingredients:

• 1 Medium red Beet (yes a beet in cupcakes-it's for color and nutrition, you can't taste it. I PROMISE)
• 1 Tbsp Coconut Oil
• 1Cup Fresh dates (about 15, cut and de-pitted)
• 1/2Cup Coconut oil
• 1/2 Cup Butter (I use Kerrygold Grass-fed)
• 1/2 Cup Palm Sugar (Paleo parents use unrefined sugar)
• 1/2 Cup full fat Coconut Milk
• 2 Tbsp Vanilla Extract
• 3 Tbsp  Apple Cider Vinegar
• 1/2 tsp Lemon Zest (about half a lemon)
• 8 eggs
• 1Cup Almond Flour
• 1/2Cup Coconut Flour
• 1/3 Cup cocoa Powder
• 1tsp Baking Powder
• 1tsp Baking Soda
• 1 tsp Sea Salt

Process:

*It is a lot of ingredients and a lot of steps so read through the recipe first and then start baking. Don't be frightened, it isn't hard- just a lot ingredients. I have made some changes to the original recipe because I only have a small food processor (and my blender couldn't handle it)

1.  Wash, peel and dice the beet into small pieces. Coat evenly with 1 Tbsp Coconut Oil and roast for 20 minutes at 425 Degrees until the texture is mushy like a banana.
2. De-pit and puree 15 dates and place in mixing bowl with Coconut milk and roasted dates. Mix on high and scrape sides of bowl often until batter is a reddish color. Take all of this mixture and puree until smooth. *If you have a large food processor, you can omit the mixing bowl and just put it all straight in your processor. *
3. Transfer puree back in the mixing bowl and add butter, coconut oil, sugar, vanilla, vinegar, and lemon zest.
4. Add one egg at a time, mixing well after each one. 
5. Sift together all of the dry ingredients in a separate bowl.
6. Slowly add to mixing bowl with the puree mixture and beat until batter is formed. 
7. Fill lined muffin cups 3/4 full.
8. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean.
9. Because of the large egg quantity in this batter, you'll want to store these in the fridge. Up to a week or more

I made 16 large cupcakes and 24 cupcakes

Sam having a cupcake for a pre- Easter treat

Jaden having some cupcake

Brandon enjoys them cold and I enjoy them with a cup of coffee or hot tea. We've also put some marshmallow fluff on top to eat like a cupcake. 

(Fluff recipe will be up soon, still a work in progress)