Paleo Granola

If you haven't tried making Paleo Granola yet, you need to. Now. It's awesome! Great for breakfast or a late night snack. Anyone else like to have a little something sweet before bedtime? There are tons of Paleo Granola recipes out there. I wanted to come up with a baseline recipe that's Whole30 compliant then you can jazz it up any way you like.

Paleo Granola Base

2c raw nuts* (no peanuts!) 

1/2c raw seeds**

1/2c unsweetened shredded coconut

1/3c almond meal/flour or coconut flour

3/4c almond butter

4T coconut oil (melted)

1.5t cinnamon 

*use any combination of almonds, hazelnuts, pecans, walnuts, macadamia nuts

**use any combo of seeds but I used sunflower and pumpkin seeds or pepitas 

Preheat oven to 350. Line a baking sheet or jelly roll pan with parchment paper. Chop nuts and seeds in a food processor, mini food prep, or food chopper until they look like crumbs and transfer to medium sized mixing bowl. Don't chop too long or you will have nut/seed butter. 

Add shredded coconut, almond or coconut flour, almond butter, coconut oil, and cinnamon. Mix. 

This is the part where you get to mix it up. I added 1 cup of blueberries, 1 cup of raspberries, and 2 teaspoons of vanilla extract. (Vanilla extract is not Whole30 approved- vanilla bean powder is if you have it.) You could add canned pumpkin and pumpkin pie spice for a delish fall flavor. You can add sliced apples, strawberries, or any other fruit for that matter. Once you're done with your 30 day challenge your options become more exciting! Honey, maple syrup, and 70%+ dark chocolate all fall under the Paleo umbrella. How does Maple Cinnamon Pumpkin Granola sound? Or Dark Chocolate  Raspberry? Honey Banana anyone? 

Once you choose your additions, stir them into the granola mixture. Spread mixture evenly onto your pan and bake for 30-45 minutes until browned and slightly crispy. Store in airtight container in the fridge. 

This granola is very filling- the calories and fat are high for a small serving. I don't count calories any more but I do like to be aware of what I'm consuming. I will usually eat 1/4-1/2c with coconut milk. It's perfect for a quick breakfast or small snack. What will you add to yours?

What I Don't Miss

I do not miss and plan to forever live without:

1. Diet Coke- This is a shocker. When my husband and I initially did a 28 day Paleo challenge back in May, I didn't know if I would get over this loss. I used to drink at least 24oz a day. Diet Coke was my friend and I loved her. Dearly. Now, this is something I don't even cheat with. Don't miss it and won't go back.

2. Truvia/Other Sweetener in my coffee- I was in a "good" habit of using Truvia instead of sugar in my coffee and in May I went cold turkey off sweeteners. Now, I use Organic Pastured Heavy Cream (about a tablespoon per cup) and it's heavenly.

3. Fast Food- Unfortunately, I used to greatly enjoy a McD's crispy ranch chicken wrap. . . I know. So gross. So awful. I also used to love chicken tenders from Raising Cane's and my hubby could chow down on some Taco Bell and I of course would join him. I mean, I couldn't let him go down alone, right? Never. Again. I do not miss these things and the more I learn about food and what we're really putting in our bodies, the more it literally turns my stomach to think about these foods I used to love!

As you start your own journey to wellness, what are the things you'll never go back to? Has anything you thought you'd miss desperately been easier to let go of? Old habits die hard. Stay strong friends.

Mexican Stuffed Mushrooms

These are the bomb. If you have a hankerin' for some mexican food, give them a try. 

Ingredients:

12 Medium Sized Portobello Mushrooms

1lb Grass-fed Ground Beef

2T Extra Virgin Olive Oil

4 Cloves Garlic Diced/Pressed

1 (14.5oz) Can Diced Tomatoes

1 (4.5oz) Can Diced Green Chiles

1 "Packet" Taco Seasoning

Optional: Shredded Grass-fed Cheddar

Directions:

Preheat your oven to 350F. Line a jelly roll pan with parchment paper or foil. Wash and remove stems from your mushrooms. Lay them on jelly roll pan. Brown beef in skillet then drain in colander. While beef is draining, saute the garlic in olive oil in the skillet you browned the beef for 2 minutes. Return beef to pan. Add in tomatoes, green chiles, and taco seasoning. Stir and bring to a simmer. Let simmer for 5 minutes then turn off the burner. Stuff each mushroom with a heaping spoonful of meat mixture. Top with shredded cheddar and bake for 20-25 minutes. 

This recipe is great to make and save for lunches throughout the week. Or to make the meat mixture ahead of time and stuff/bake the mushrooms at a later date. You can also half the recipe if you need/want less. I got my 'shrooms and grass-fed cheddar at Trader Joe's. The mushrooms come in packages of 6. Trader Joe's also has Organic Fire-Roasted Diced Tomatoes w/Green Chiles in a can! Woot! To make this recipe Whole30 approved simply omit the cheese. I promise, it will still be satisfying and tasty!