The Paleo Pact

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@mvandover | melissavandover.com

Squash, Bacon & Almonds…Oh My!

It can be difficult to find breakfast options when you’re following a Paleo lifestyle. Not to mention if you have food allergies, in my case an egg allergy. While this can be a pain, it often forces you to get creative and think outside the “Breakfast Plate”.

So in a fit of inspiration I came up with this dish. The benefit is that you can easily make enough to last you a whole week, when you’re busy this is a life saver! Not to mention that it’s packed with delicious and healthy flavors. Now on to the recipe….

INGREDIENTS

1 large acorn squash
3-4 tablespoons avocado oil
1/2 teaspoon salt
1 teaspoon black pepper
1- 2 tablespoons cumin
1/2 pack of bacon
1/2 cup sliced almonds

RECIPE

Pre-heat oven to 350 degrees F.
Cut squash in half and remove seeds, place on baking sheet cut side up.
Coat squash with avocado oil, salt, black pepper and cumin.
Place squash in oven and cook for 40 – 45 minutes or until you can poke through the squash with a fork.

In the mean time…

Cook your bacon, there’s obviously multiple ways to do this but I prefer to line a baking sheet with foil and cook it in the oven at 425 degrees F for 10-12 minutes.
Remove your bacon from heat, after it’s cooled chop it up and set aside.
Now, place your almonds in a frying pan and roast over low heat.
Remove your almonds when you can start to smell them in the air and they’re starting to turn a light brown color. Set aside.
Remove your squash from the oven and either peel off the skin or cut the skin off, cube the flesh of the squash.
Mix your bacon, almonds and cooked squash together and you’re ready to eat.

Enjoy!

Melissa Van Dover

PALEO Cleanse made the Amazon Best Seller list!

Cranberry Nut Cookies

December wouldn’t be complete without melt-in-your-mouth festive cookies, which is why we’ve got you covered with this Paleo version that is free of gluten and made with natural sugars, natural flours and grass-fed butter.

This recipe follows the base cookie recipe featured in our eBook, Quick & Fantastic Paleo Cookies, but works in the festive flavors of cranberries and almonds.

Cranberries boast high quantities of fiber, manganese and vitamin C and, together with almonds, make a tasty and nutritious treat.

INGREDIENTS

1/2 cup grass-fed butter, kept refrigerated
1/2 cup coconut palm sugar
1 ½ tablespoons honey or raw agave nectar
1/2 teaspoon of sea salt
1 cup tapioca flour
1/4 cup coconut flour
1/4 teaspoon baking soda
1 ½ tablespoons water
1 teaspoon natural vanilla extract
1/2 cup unsweetened, dried cranberries
1/2 cup sliced almonds
Arrowroot flour as a non-stick base for rolling

RECIPE

Preheat the oven to 325 degrees F.
Place foil or parchment paper sheets over your baking sheet to prevent your cookies from sticking.
Combine the tapioca flour, coconut flour, baking soda and sea salt in a small bowl.
In a food processor (or using a large bowl and an electric hand mixer) beat the butter and sugar for approximately 2 minutes, or until fluffy.
Add the dry ingredients, water, agave and vanilla extract to the butter and sugar mixture and beat until well combined.
Lightly dust arrowroot flour on a clean counter.
Place the cookie dough, cranberries and almonds on the dusted counter and combine them using your hands.

Once combined, using a rolling-pin, roll the cookie dough until 1/4 inch thick and then cut out your cookies using a cookie cutter.
(If ever the dough is too sticky to handle, simply add a small amount of arrowroot flour at a time until it becomes manageable.)
Place the cookies on your lined baking sheet and bake for 12 to 14 minutes.
Remove from the oven and allow to cool for 10 minutes before serving.

This recipe makes about a dozen cookies.

Happy National Cookie Day!

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

Go Nuts!

When we say “Go Nuts”, we don’t mean the crazy kind. We mean the raw, unsalted, omega 3-rich, natural kind!

Nuts boast large quantities of protein, fiber and essential fatty acids and are an easy and nutritious on the go snack that won’t leave you crashing. Plus, you can sneak them in to all kinds of recipes, from smoothies to salads and Paleo breads to power bars.

Each nut has it’s own unique composition and it’s own great benefits.

Let’s take a look at what we can go nuts for!

Almonds

Calcium-rich and high in vitamin E, almonds (particularly with their skin in tact), provide the body with essential oils that aid the heart and skin.

Brazil Nuts

Full of selenium, Brazil nuts help with the production of the active thyroid hormone, support the immune system and assist the body with healing.

Cashews

Full of protein, iron, magnesium and zinc, cashew nuts provide minerals that help with memory function.

Hazelnuts

A great source of folate, hazelnuts help to lower homocysteine levels, which reduces the risk of degenerative diseases.

Macadamia Nuts

High in natural fat, fiber and minerals, macadamia nuts support the heart and brain and make a good addition to a variety of dishes.

Pecans

Antioxidant-rich and full of vitamins B and E, pecans provide natural energy and help lower cholesterol levels.

Pistachios

Offering plenty of vitamin B6, potassium, fiber and antioxidants, pistachios are believed to help balance hormones and protect the eyes.

Walnuts

Very high in antioxidants, walnuts help keep disease at bay and provide a healthy source of natural fat.

Note: You don’t find peanuts on this list as peanuts are actually a legume and are not considered Paleo-friendly because of the digestive complications they cause within the human body.

So there you have it–our full permission to go Nuts!!

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

Cranberry Almond Muffins

We just can’t get enough of cranberries this festive season!

Not only are they a great source of vitamin B-6, vitamin C, fiber and potassium, they add a bold festive color to food and have an unusually delicate balance of tart and sweet flavors.

The question has come up of where to find cranberries that are sugar-free. It’s a good question as it is a much harder task than it should be. Our secret is looking often at various stores and always reading the labels. The other all-time safe bet for sugar-free cranberries is Cherry Bay Orchards.

This Cranberry Almond Muffin recipe is one of my favorites. It is so easy to make and is both gluten-free and dairy-free.
Plus, these muffins freeze fantastically, so you can bake a batch and enjoy them all winter long…

INGREDIENTS

1/2 cup dried apricots
1/4 cup coconut flour
1/2 cup coconut oil, melted
1 shake salt
1/4 teaspoon baking soda
4 eggs
1/2 teaspoon raw agave nectar
1/8 teaspoon vanilla essence
1/2 cup unsweetened cranberries
1/2 cup sliced almonds

RECIPE

Preheat the oven to 325 degrees F.
Pulse the apricots in a food processor until finely chopped.
Add the coconut flour, coconut oil, salt, baking soda, eggs, honey/agave and vanilla extract and pulse until well combined.
Place the mixture into a mixing bowl and fold in the cranberries and almonds.

Scoop 2 tablespoons of the muffin mix into each large muffin paper liner and bake for 15 to 20 minutes or until a skewer poked through the center comes out clean.
This recipe makes about 10 muffins.

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!