The coconut water gives it a bit of sweetness without being overboard. I like mine served straight up over ice. A fun bendy straw makes it even better. If using coconut milk and serving this cold, I recommend combining the ingredients in a blender to smooth out the lumps.
Makes: 1 serving
Ingredients for Iced Coconut Café
~3 ounces of brewed coffee (I like mine cold for this recipe)
~3 ounces of coconut water (read labels and make sure there’s no extra added sugar)
Coconut milk or heavy cream to taste
Directions for Iced Coconut Café
Combine all ingredients in a tall glass. Add ice if desired.
Breakfast muffins are a really easy way to use up leftover cooked meat and make for portable protein as well. I woke up the other day, threw these together and considered them tasty enough to post on the blog. Use any kind of cooked shredded meat (or even ground meat) you have lying around and make sure you cook the veg ahead of time so it doesn’t make the muffins soggy.
These make a perfect pre-workout snack.! Add cooked cubed sweet potato for some carbs and you’ve got a decent post-workout meal.
Prep time: 15-20 min Cook time: 30 min Makes: 12
Ingredients for Paleo Carnitas Egg Muffins
1 small onion, minced
1/2 cup tomatoes, diced small
1 spoonful of bacon fat or fat of choice
1 cup shredded pork carnitas or other shredded/ground meat
In a skillet over medium heat, soften the onions in the bacon fat for about 5 minutes. When they are translucent, add the tomato and cook on medium until the tomatoes begin to soften. Remove from the heat. Stir in the cooked shredded pork until combined.
Combine the eggs, heavy cream, salt and pepper and beat until combined.
Now it’s time to build the muffins: put a large spoonful of onion/tomato/pork into each cup. Evenly distribute the filling to 12 muffin cups. Sprinkle with a pinch of smoked paprika.
Pour the egg mixture into each cup until about 3/4 of the cup is full.
Bake for about 30 minutes or until fully set. The cups will come out very puffed up and then fall a bit as a they cool. It’s science, yo!
If you’ve got a little extra time on your hands, say on a weekend day or another time when you can dally around the kitchen a bit, making scrambled eggs like this will be well worth the extra minutes of investment. The result is scrambled eggs so creamy, you’d swear there’s cheese in them. Secret’s in two things: 1) the addition of heavy whipping cream* (or double pouring cream for my UK compatriots…I imagine you could also use full-fat coconut milk but I haven’t tested that out yet) and 2) cooking them on low heat. I mean low. Lower than a double-jointed-kid-doing-the-limbo low. Method becomes almost more important than ingredients here.
Prep time: 5min Cook time: 10 min Makes: 1 serving
Ingredients for Perfect Scrambled Eggs
2-3 tbsp heavy whipping cream or full-fat coconut milk
Combine the eggs, heavy whipping cream and salt & pepper. Whisk well until everything is combined.
In a small skillet over LOW heat (use the smallest burner on your stove), melt the coconut oil. Dump in the egg mixture.
Now…here’s where you have to be patient. Continuously stir the eggs around the pan using a spatula. It will take several minutes for the eggs to cook. You may have the urge to up the heat and get the process over with. Resist. The. Urge.
After several minutes (mine took ~8 minutes), the eggs will be cooked through and very creamy instead of rubbery little lumps like normal scrambled eggs. Serve with a side of bacon for pure bliss.
*It’s hard to find heavy whipping cream without the additive carageenan. Even the organic brands tend to add it. Carageenan is used as a thickener derived from seaweed which sounds cool until you consider that it’s known to promote intestinal inflammation. Not cool. For those of us living near a Trader Joe’s, their organic heavy whipping cream is carageenan-free. Read your labels, folks Substitute coconut milk if you don’t do heavy cream.
Today is the 5th anniversary of my 29th birthday, so I’m kicking up my heels a bit with this Paleo version of a classic favorite. Now, before you go all, “But what about your philosophy of not Paleo-ifying treats?!” rebuttal, let me assure you: this one is completely sugar free and is meant to be a treat, not your everyday drink of choice. If you don’t like the idea of adding the spices, you can leave them out and certainly, if you have homemade almond milk or something else yummy kicking around, you can substitute that instead. This one’s pretty rich and is meant to be sipped and savored.
Prep time: 5 min Cook time: 5 min Makes: 1 serving
Ingredients for Mexican Hot Chocolate
3/4 cup full-fat coconut milk (from a can)
1/4 cup water
2 tbsp good quality cocoa powder
1/2 tsp cinnamon
1/4 tsp ancho chili powder
1/4 tsp vanilla extract
Heavy whipping cream for topping
Directions for Mexican Hot Chocolate
In a small heavy-bottomed saucepan, combine the coconut milk, water, cocoa powder, cinnamon and chili powder. Whisk over medium-low heat until the ingredients combine and the cocoa is heated through.
Remove from the heat and stir in the vanilla extract.
Serve with a dollop of homemade whipped cream and a sprinkle of chili powder or cinnamon.