Tag Archives: snacks

Strawberry Lemonade Gummies

Strawberry Lemonade Gummies | stupideasypaleo.com

Making homemade gummies with fruit and high-quality gelatin is one alternative to making lots of bone broth / soup stock for its gelatin content.

These Strawberry Lemonade Gummies are a recipe I develop for BreakingMuscle.com. The combo of the berries and lemon give it a sweet-tart flavor that’s really refreshing. (This is the high-quality gelatin I use.)

Click here to get the recipe >> Strawberry Lemonade Gummies

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Strawberry Lemonade Gummies | stupideasypaleo.com

Roasted Chestnuts with Herbed Brown Butter

Roasted Chestnut with Herbed Brown Butter | stupideasypaleo.com

Roasted chestnuts. My thoughts on them have always been sort of, well, neutral…until I made these babies. The sweet roasted chestnut meat with the richness of the butter and the woodsiness of the herbs is a heavenly combination though…so much better than plain chestnuts. I’m not hosting a holiday party this year, but if I was, I’d definitely put a bowl of these out for my guests to snack on. They are relatively dense in carbs—eight ounces has about 64 grams—but if you’re a generally-active person, including these as a holiday treat shouldn’t be an issue. They also contain less fat than other nuts.

If you’re not down with grass-fed butter, ghee is an excellent substitute. Having none of the gut-irritating dairy proteins, it’s a great alternative for those still seeking a buttery flavor—plus you’ll still get the vitamin K2 and CLA that grass-fed dairy is renowned for.

Ingredients for Roasted Chestnuts with Herbed Brown Butter:

  • 1 pound (500 grams) chestnuts
  • Knob of grass-fed ghee or butter
  • 2 teaspoons of chopped fresh rosemary
  • 1 teaspoon of chopped fresh thyme
  • Pinch of sea salt

Roasted Chestnut with Herbed Brown Butter | stupideasypaleo.com

Directions for Roasted Chestnuts with Herbed Brown Butter:

  1. Preheat the oven to 400°F (200°C).
  2. Using a sharp knife, score an X in the top of each chestnut. You don’t have to cut deep down into the meat, but make sure you pierce the skin. Chestnuts will explode in the oven if not properly scored. Just sayin’…I’ve learned from personal experience on this one! Roast the chestnuts on a baking sheet for 20-30 minutes, until the shells have peeled back. Allow to cool, and peel the shells off.
  3. In a large skillet over medium heat, melt the ghee. If using butter, allow it to brown. Toss in the herbs and cook for 30 seconds until fragrant. Add the peeled chestnuts and a pinch of salt and stir well.  Roasted Chestnut with Herbed Brown Butter | stupideasypaleo.com
  4. Cook for another couple of minutes and serve warm.

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Roasted Chestnut with Herbed Brown Butter | stupideasypaleo.com

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Jalapeño-Lime Chicken Wings with Paleo Ranch Dressing

Jalapeño-Lime Chicken Wings | stupideasypaleo.com

Jalapeño-Lime Chicken Wings (with Paleo Ranch Dressing Dip) is coming at you today from my guest blogger Rach from Meatified! Wings—I mean, c’mon—what’s not to love? I first learned of Rach from her screen-lickable photos of Paleo food, and with a name like Meatified, I knew she was onto something good. A former vegetarian, she originally found the Paleo lifestyle while looking for a way to improve her health after years of thyroid-related issues. She creates original recipes that are grain- and sugar-free while trying to finally figure out how to work the camera she shamelessly “borrowed” from her husband. When she’s not in the kitchen, she can usually be found planning her perfect future mini farmstead in gloriously overly-exaggerated detail. Take it away, Rach!

Ingredients for the Jalapeño-Lime Chicken Wings

  • 2 pounds (1000 grams) chicken wings
  • 2 jalapeño peppers, deseeded and cut into chunks
  • 1/4 cup coconut oil
  • 2 Tablespoons coconut aminos
  • 4 cloves garlic, peeled
  • 1 teaspoon ground cumin
  • Juice of 1 lime
  • 1/2 cup fresh cilantro leaves

Directions for the Jalapeño-Lime Chicken Wings

  1. Add all of the marinade ingredients (not the chicken!) to a blender. Process until smooth. If the marinade is a little thick, add a splash of water and re-process.
  2. Put the chicken wings into a container or large freezer bag. Pour over the marinade and toss the wings through it so that they are evenly coated.
  3. Marinate for at least 30 minutes, up to overnight.
  4. When you are ready to cook, preheat the oven to 400°F (200°C). Line a baking tray with foil and place a cooling rack onto the foil-lined tray.
  5. Place the wings onto the metal rack, and bake for 15 minutes.
  6. Turn the oven up to 425°F (210°C). Turn the chicken wings over and return them to the oven for another 15 minutes, or until browned.
  7. While the chicken is cooking, make the Ranch Dressing Dip!

Jalapeño-Lime Chicken Wings | stupideasypaleo.com

Ingredients for the Paleo Ranch Dressing Dip

Directions for the Paleo Ranch Dressing Dip

  1. In a mini food processor or blender, process the soaked and drained cashews until you have a paste. You may need to scrape down the sides of your processor or blender a few times to do this.
  2. Once your cashews are a spreadable texture, add the coconut milk a little at a time and process until smooth.
  3. Add the lemon juice, the rest of the coconut milk, the seasonings and herbs. Process until combined and the dressing is smooth. If it is still a little thick, add a splash of water and re-process.
  4. Once the Jalapeño-Lime Chicken Wings are cooked, serve with the Paleo Ranch Dressing Dip.

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Jalapeño-Lime Chicken Wings - Meatified | stupideasypaleo.com

[Steph’s note: Brilliant, right? These wings are so easy, and the dip is a snap to make. Like what you see from Rach? Connect with her on her siteFacebookPinterest and Twitter.]

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Got questions for Rach? Leave them in the comments below!

Paleo Breakfast Sausage Scotch Eggs

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Scotch eggs…part curious oddity, part absolutely tantalizing mash up of burger and egg. My scotch egg inspiration is none other than Mel from The Clothes Make the Girl. You may know her as the fantabulous creator of cookbook Well Fed 2. Her Scotch Eggs recipe in Well Fed (the original) were nothing short of mind-blowing, and I’ve loved them ever since.

This is one of the 30 recipes featured in my upcoming ebook, The Paleo Athlete, coming in January! Click here to check out a preview chapter.

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

What’s a Scotch egg? Take seasoned ground meat, envelope a perfectly boiled egg inside and you get the protein-packed snack you see here. Traditionally, Scotch eggs are breaded (yuck…gluten!) so all we do is leave that part off. Easy peasy. There are as many conceivable combinations for seasonings and meat as you can imagine, but I was looking for a way to use my Homemade Gingerbread Spice Mix with cinnamon, ginger and other warm spices. My mind wandered from pork to breakfast to breakfast sausage (and I remembered Popular Paleo made a breakfast-y Scotch egg recipe) and out popped these (ha…no pun intended). Another plus? They’re great as a pre-workout snack!

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Makes: 6 Scotch eggs

Ingredients for Paleo Breakfast Sausage Scotch Eggs 

  • 6 medium eggs
  • 1 pound (500 grams) lean ground pork
  • 1 Tablespoon homemade gingerbread spice mix (click for recipe)
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 Tablespoon honey (optional)

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Directions for Paleo Breakfast Sausage Scotch Eggs

  1. Boil 6 eggs. To prevent the yolks from getting grey, I cover the eggs with water in a pot and bring it to a boil. Cover the pot and turn the heat off. Let sit for 10 minutes. Drain the hot water and cover with cold water for a few minutes. Peel and set aside. (You can boil the eggs ahead of time to save this step). Don’t use very fresh eggs…they’ll be harder to peel.
  2. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
  3. In a large bowl, combine the ground pork, gingerbread spice mix, salt, pepper and honey (optional). Mix until combined but don’t over mix…that’ll make the meat tough. Now it’s time to assemble the scotch eggs.
  4. For each scotch egg: Fill a 1/3 cup measure with the seasoned ground pork and turn the lump into your hand. Flatten the pork into a wide circle (like you’re making a burger). Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com
  5. Put the egg in the center. Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com
  6. Carefully fold the meat circle up, gradually flattening as you go, until the egg is shrouded in meaty goodness. Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com
  7. Make sure there are no cracks and that the meaty suit of armor is uniform. Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com
  8. Place on the baking sheet. Bake for 15-20 minutes. Eat hot or cold.

Change It Up

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Have you ever tried Scotch eggs? Do you have a favorite flavor combo?

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Simple Paleo Tortillas

Simple Paleo Tortillas | stupideasypaleo.comAre simple Paleo tortillas really possible?! If you’re looking for a really easy Paleo version of a flour tortilla – or a French crepe – look no further. These are pretty much foolproof and are much more flexible than other Paleo tortillas I’ve tried before that mostly use coconut flour as a base. I had a huge bag of arrowroot powder to use up (a gluten-free flour alternative) so this fit the bill quite well.

Simple Paleo Tortillas | stupideasypaleo.com

These Paleo tortillas hold up to folding or rolling and can be used in sweet or savory applications, and it’s easy to make a double or triple batch in advance and save them for upcoming meals. They’d also be perfect for making up some tasty lunches on the go, and I think they’d be super popular with kids (of all ages)!

Update: I tested these to see how well they’d freeze. I rolled the tortillas up, froze them, and they thawed flexible and easy to fold!

Makes: Three 8″ tortillas

Ingredients for Simple Paleo Tortillas

Directions for Simple Paleo Tortillas

  1. Crack the eggs into a medium-sized bowl and whisk in the melted ghee and water.
  2. Add the dry ingredients—arrowroot, coconut flour and salt—and beat well to combine.  Simple Paleo Tortillas | stupideasypaleo.com
  3. In a small (8″) skillet over medium heat, pour in about 1/3 of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks. Simple Paleo Tortillas | stupideasypaleo.com
  4. Cook for 1 minute on each side.
  5. If saving for later, cool completely and store in a plastic bag or airtight glass container. Simple Paleo Tortillas | stupideasypaleo.com Simple Paleo Tortillas | stupideasypaleo.com

Sweet Plantain “Buns”


Trying to use up more of my pantry before I go on my big trip, and I was staring at the bottom of a bag of coconut flour and a ripe plantain so I decided to mix it together with an egg and a bit of leavening agent to see what I could make. The coconut flour gives it the density it needed to stand up to eating a grass-fed beef slider with my hands.

It’d be easy to double or triple this recipe. It yielded about 4 small / medium “bun” halves, enough for two sliders. It’s really important to use a blender or food processor to break this down so you don’t end up with a chunky batter. No pastry bag? Me neither. I used a ziplock bag with the corner cut off to pipe the buns into perfect(ish) circles.

Makes: 4 bun halves, enough for two sliders or small burgers

Ingredients for Sweet Plantain “Buns”

Directions for Sweet Plantain “Buns”

  1. In a food processor or blender, combine all the ingredients and process until it becomes a smooth batter.
  2. Load the batter into a ziplock bag. Cut off the corner. This is your pastry bag. Sweet Plantain Buns | stupideasypaleo.com Sweet Plantain Buns | stupideasypaleo.com
  3. In an oiled skillet (I used coconut oil), over medium low heat, pipe a circle of dough about the same size as your sliders or burgers. Cook for a couple minutes on each side or until cooked through.  Sweet Plantain Buns | stupideasypaleo.com
  4. I served mine as a slider with avocado, tomato, jalapeño sauerkraut and spinach.  Sweet Plantain Buns | stupideasypaleo.com

EPIC Giveaway Winners

epic bars giveaway Thank you to all who entered the EPIC Bars giveaway!

The lucky winners are:

Carla Horne (3 cases)

Catherine Griffice (2 cases)

Tiffany Bastedo (1 case)

Ladies, you’ve been emailed about next steps. Please check your spam folder in case you don’t see any email from me in your inbox. You have 24 hours to respond or we’ll pick another name to claim your prize.

Look for more giveaways to come. I appreciate all the enthusiasm around this awesome product, and remember, the 10% off coupon code “STUPIDEASYPALEO” is valid until tomorrow, Monday June 24, 2013 on the EPIC Bar website.

EPIC Bars Giveaway

DSC_0241 I’m so stoked for Stupid Easy Paleo’s first-ever giveaway! I’ve recently hit a couple sweet milestones – 10,000 fans on FaceBook, launching the new website and web app to name a couple – and it’s time to reward you for your loyalty.

A few months back, Taylor from EPIC Bar sent me some samples of their turkey, beef and bison meaty bars to try, and I was instantly hooked. You can read my review here. The short version: they are awesome. We decided to team up for a giveaway, and here are the details:

The Prizes:

  • 1st Prize = 3 cases of EPIC Bars (12 bars per case, $102 retail value)
  • 2nd Prize = 2 cases of EPIC Bars (12 bars per case, $68 retail value)
  • 3rd Prize = 1 case of EPIC Bars (12 bars per case, $34 retail value)
  • We’ll also include some fun swag from EPIC for each winner.

The Dates:

  • The contest will be open from Sunday June 16, 2013 (12 pm PT) through Sunday June 23, 2013 (12 pm PT). Winners will be notified within 24 hours of the contest closing.

Enter below!

a Rafflecopter giveaway

The Fine Print:

  • Open to residents of the USA only. 
  • Prizes will be shipped by EPIC Bars.

Epic Bars Review

DSC_0247I’ll cut to the chase with the quick version: Epic Bars. YUM. Get some.

Now, for the details.

The best way to describe Epic Bars is like tasty, meaty bars with a hint of fruit for sweetness and nuts for crunch and texture. It reminded me of taking what I love about jerky packs – the meat, fruit and nut trinity – and rolling it all into one convenient, hand-held option.

Besides using high quality meats – 100% grassfed beef and bison for example – Epic Bars have made a conscious effort to make these bars perfect for the Paleo crowd with minimally-processed ingredients: the bacon used in the bison bar has no nitrates / nitrites added, for example. As you’d come to expect, they are free of dairy, gluten and grains as well. Win. Each bar has at least 11 grams of protein, a good dose of healthy fat and is pretty low in carbs. No funky whey protein isolates or frankenfood here.

Okay, so how do they taste?

Really damn good.

DSC_0241What impressed me the most is how distinct the flavors are…there’s nothing worse than picking up bars of different varieties only to find that they taste pretty much the same (Lara Bars and 50 Shades of Dates, anyone?).

Thankfully, with Epic Bars, that wasn’t the case. Bison with Bacon + Cranberry is decidedly smoky with a hint of barbeque flavor. The Beef with Habanero + Cherry has a just the right bit of spice from the peppers. Finally, I think my favorite was Turkey with Almond + Cranberry because it’s spiced with warm notes of cumin and coriander. The flavors are wisely put together and well-balanced.

Check out the map to find a retailer near you or simply order them from the Epic Bars website directly.

Now if every convenience store in America starts to carry these, THAT would be amazing!!

BLT Bites with Chipotle Mayo

dsc_0225 copyGrowing up, we used to eat BLT sandwiches a lot and the other day I got a hankering for one, sans bread of course.

What resulted was nothing short of the tastiest thing I’d put in my mouth in a long while.

I used mini muffin tins but you could use regular tins and end up with something bigger than bite-sized. These little morsels were the perfect size for finger food and would be fun party eats. You can make as few or as many as you’d like…it’s really up to you. Depending upon the bacon you use – how thick it’s cut, how wide the pieces are, etc – you may have to adjust your layering technique or the cooking time. Bottom line…have fun with it!

Prep time: 10 min     Cook time: 30 min    Makes: 4 pieces



  1. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil.
  2. Grease the bottom of one muffin tin and the inside of the cups of the other with a thin layer of coconut oil. Start with one muffin tin upside down.
  3. Cut each strip of bacon in half (again, it depends on the size of the bacon…remember that it’ll shrink when cooked so some overhang is okay). On one of the inverted cups, cross the bacon pieces, one on top of the other. Repeat until you’ve used up all the bacon. See the gallery for a photo.
  4. Now place the other muffin tin on top of the bacon and press down firmly. I weighted mine down with a cast iron skillet.
  5. Bake for about 20-25 minutes. Carefully remove the top muffin tin and bake for 5 more minutes or until the bacon cups are as crisp as you like them.
  6. Let cool and then fill each one with tomato and lettuce and a drizzle of chipotle mayo!

Slow Cooker Honey Mustard Spare Ribs

Slow Cooker Honey Mustard Spare Ribs | stupideasypaleo.com I have this thing about getting my hands sloppy and messy with finger food. It kind of freaks me out, and I’m not sure why. Back in college, I was a cake decorator at a local grocery store chain, and getting frosting all over my hands would make me come undone. True story. Luckily, these ribs are so tasty that I didn’t even notice I was tearing in with my paws until they were almost gone.

My amazing Australian pen pal (yes, I have a pen pal) Georgia sent me the most thoughtful care package last week, and inside was a super tasty brown mustard. I thought there was no better way to enjoy it then to make a sweet and spicy honey mustard glaze for the ribs. The ribs came out so tender.

Do you have not as much time to cook as you’d like? You’re not alone. Okay, now go and order yourself a crock pot if you don’t already have one (I recommend one with a digital timer and keep warm function) and make this recipe. Smile and enjoy your tasty meal knowing that it basically cooked itself. This recipe is a mashup between two non-Paleo one’s from Rachel Ray and the White On Rice Couple. I adapted them and put them together. Voila! This batch of ribs was relatively small (1.5 lb of meat) because, well, I’m a single person. Double your recipe (or more) depending on how many people you’re serving.

Prep time: 15 min     Cook time: 6 hours    Makes: 1-1/2 lb of ribs

Ingredients for Slow Cooker Honey Mustard Spare Ribs

For the Ribs

  • 2 Tbsp balsamic vinegar
  • 2 Tbsp Worcestershire sauce (look for gluten free options, I used Lea & Perrins)
  • 1 Tbsp honey
  • 2 tsp brown mustard
  • 1 tsp hot sauce
  • 1 cup broth, any kind
  • 1-inch piece of ginger, peeled
  • 1 star anise
  • 1.5 lb (700g) of spare ribs, pork or beef

For the Glaze

Directions for Slow Cooker Honey Mustard Spare Ribs

  1. Prepare the braising liquid for the ribs by combining the balsamic vinegar, Worcestershire sauce, honey, mustard, hot sauce, and broth in a small bowl. 
  2. Put the ribs in the crock pot. Cut to fit, if needed. Pour the braising liquid over and drop in the ginger and star anise.
  3. Cover, set to low, and cook for 6 hours. I flipped the ribs over once during cooking.
  4. For the sauce, combine the ingredients in a small saucepan and simmer over low heat until it has reduced / thickened a bit. Stir often.
  5. I kept it simple by removing the ribs from the crock pot (gently because they will probably fall apart) and basting them with the honey mustard sauce. I served with extra sauce on the side for dipping.

Chocolate Orange Naked Bars

Chocolate Orange Naked Bars | stupideasypaleo.com Okay, so these are actually called Cocoa Orange Nakd Bars, but I didn’t want to infringe on anyone’s trademark (and I figured I’d get more hits for having “naked” in the title) so I added the “e”. Clever!

When I was in Scotland, it became pretty clear that getting Paleo-friendly snacks on the go was as easy as it is here in the States. Read: virtually impossible. Craig and I were in Tesco or Sainsbury’s (Tesbury’s?) when he chucked a couple of these my way. A quick scan of the ingredients revealed nothing offensive…just a simple quartet of dates, cocoa, orange and almonds. Now, who knows if the orange is just orange flavoring or not, but they seemed pretty benign. Recently, though, I endeavored to recreate this treat, and I think the outcome is even better than the original. They’re kinda sorta Lara bar-y but better, I think. I’d file these under the “treat” category since they are high in natural sugar from the dates. Definitely not ideal for the Whole30 crowd, but an occasional indulgence for the rest of you.

Disclaimer: you’ll either need a food processor or the patience of a saint (if you chop the ingredients by hand) to make these.

Prep time: 15 min     Freeze time: 20 min    Makes: 8″ x 8″ pan

Ingredients for Chocolate Orange Naked Bars

  • 1-1/2 cups of nuts (I used 1 cup almonds + 1/2 cup macadamia…baller status, I know. Use whatever you like or is on hand.)
  • 20 Medjool dates (these are the big, fat, squishy ones)
  • 1/3 cup cocoa powder
  • Zest of one large orange
  • 1 Tbsp orange juice
  • Pinch of sea salt

Directions for Chocolate Orange Naked Bars

  1. Line an 8″ x 8″ baking dish with plastic wrap or wax paper. Set aside.
  2. Add the nuts to the food processor and pulse down until they become small, crumbly bits. Don’t let it go too long or it will become nut butter – er, not that there’s anything wrong with that but it won’t help this recipe. Some pieces may be a bit bigger and some might be tiny. That’s okay. Pour the nuts in a large bowl.
  3. Now, pit the dates and put them in the food processor. Pulse about 5 times until they are slightly broken down.
  4. Add the cocoa powder, orange zest, orange juice and sea salt.
  5. Process until the dates form a huge chocolatey ball.
  6. Now, with clean hands: add the chocolatey dates to the nuts and combine both together. You’ll have to knead pretty well but keep at it.
  7. Once all the nuts are blended in, you’ll take the lump of deliciousness and put it in the baking dish. Press the mixture into the dish until it’s packed down and smooth.
  8. Freeze for 20 minutes until firm.
  9. Turn out the mixture onto a cutting board and chop into pieces as big or small as you’d like. I usually make 12 bars from one dish.
  10. I individually wrap them. They can be frozen for a couple months if packed to withstand freezer burn. If not, store in the fridge for short term use.

Baked Nacho Kale Chips

Baked Nacho Kale Chips | stupideasypaleo.comRecently, I bought a pretty tasty bag of seasoned kale chips from Whole Paycheck. Whilst I sat munching them down, I thought, “I can make these. Why the heck am I spending $6 for a teeny tiny bag of something I can make myself?! Sadly, though, I now cannot eat plain kale chips ever again. This recipe has ruined me!

Ingredients for Baked Nacho Kale Chips:

Directions for Baked Nacho Kale Chips:

  1. Preheat the oven to 300°F (150°F). Line two baking sheets with parchment paper (my preference…the kale will not stick) or foil.
  2. Combine the nut butter, lemon juice, roasted red peppers, salt and pepper in a food processor or blender. It will make a paste which should be relatively thick.
  3. Rinse the kale, and pat it very dry. Remove the leaves from the tough stems.
  4. Spread half the kale on a baking sheet, and pour the nut butter mixture on top. You’re going to need to use your hands to massage (that sounds a little weird) the nut butter into the leaves. You want them evenly coated. It’s important that the kale be spread in one even layer and doesn’t overlap. Repeat with the other half of the kale.
  5. Bake for about 25-30 minutes, stirring once or twice. Keep an eye on the chips because they can burn quite quickly. I usually rotate the pans at least once while baking. Alternatively, you can use a food dehydrator.
  6. Kale chips are best when eaten fresh from the oven but can be stored in an airtight container in the fridge for a day or so before they get too soft.

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Baked Nacho Kale Chips | stupideasypaleo.com



^^This is the original photo from April 2013! Getting better!

Blackberry Cinnamon Applesauce

Blackberry Cinnamon Applesauce | stupideasypaleo.com A couple weeks back,  I made a pretty tasty Apricot Ginger Applesauce, and it inspired me to make another variation on this classic favorite. When I was buying the apples, the cashier asked me what I was going to do with them. When I said I would be making applesauce, he told me about how his mother used to make cinnamon applesauce using Red Hot candies. That’s the first I’d ever heard of that! You could substitute any berries you like – blueberries would go really well and perhaps strawberries if you leave out the cinnamon.

Prep time: 10 min     Cook time: 30 min    Makes: 4 cups

Ingredients for Blackberry Cinnamon Applesauce

  • 3 pounds (~1.5 kg) apples
  • 2 cups blackberries
  • 1 tbsp cinnamon
  • 1 cinnamon stick, optional

Directions for Blackberry Cinnamon Applesauce

  1. Peel and chop the apples into large chunks. Put apples into a medium-sized pot.
  2. Add the cinnamon stick and about 1/2 cup of water.
  3. Heat the apples, loosely covered, on medium-low heat for about 20 minutes.
  4. Add the blackberries and cook for 10 more minutes.
  5. Place the fruit into a food processor, add ground cinnamon, and blend to desired consistency.

Super Bowl Bites: Pineapple Bacon Poppers

Pineapple Bacon Poppers | stupideasypaleo.com

I’ll be the first one to admit, I don’t watch football and I’m not going to any Super Bowl parties (I probably just lost some faithful readers with that admission). I will, however, make it all up to you with a super-simple appetizer bite with everyone’s FAVORITE food: bacon! That’s right, I can sense I’m forgiven already. These little morsels of goodness were inspired by my friend Stacy who brought bacon-wrapped pineapple to a brunch last weekend. Immediately I started dreaming about making something that tasted like Hawaiian pizza on a skewer and these came into being. Genius!

Prep time: 20 min     Cook time: 25 min     Makes: 18-24 pieces

Ingredients for Pineapple Bacon Poppers

  • 1/2 of a fresh pineapple
  • 6-8 mini bell peppers (or 1-2 medium bell peppers – red, yellow or orange are sweetest)
  • 6 slices of bacon (I like Applegate Farms or Nieman Ranch)
  • Smoked paprika
  • Toothpicks

Directions for Pineapple Bacon Poppers

  1. Preheat the oven to 375F (190C). Cover a baking sheet with aluminum foil or parchment paper.
  2. Peel and core the pineapple. Cut into moderately-sized chunks (take half the pineapple and cut it into quarters, then chunk). 
  3. Cut the tops off the bell peppers and scoop out the seeds. Cut the peppers into pieces that are roughly the same size as the pineapple chunks.
  4. Cut each slice of bacon in half lengthwise, then in half crosswise to get 4 strips (or you could wrap half a piece of bacon around if you prefer a meatier bite).
  5. Wrap the bacon around (ends at the bottom) and secure with a toothpick.
  6. Arrange the yummy bacon morsels on the baking sheet and dust with smoked paprika.
  7. Bake for 25 min or until the bacon is crispy and the peppers are softened.