Also known as crack balls…. Paleo Barbie nailed it with this one. I’ve always been a peanut butter addict eating by the spoonfuls. It took me some time to get used to the almond butter taste, but don’t you worry….they go down by the spoonful now too. I especially like the Open Nature brand of salted almond butter. This treat is so easy to make and would be great to get the little people in your lives involved.

INGREDIENTS:

1/2 cup almond butter (I used Open Nature Salted and creamy)

1/2 cup almond flour (Bob’s Red Mill)

1 tsp vanilla extract

1/2 cup soy-free dark chocolate (Enjoy Life)

Coarse sea salt

STEPS:

1. Mix almond butter, almond flour and vanilla in a bowl

2. Roll into small balls and set on a tray covered in parchment paper (mine were about the size of ping pong balls)

3. Cool butter balls for about 30 minutes in the fridge

4. Melt dark chocolate in a pan on the stove (I added a splash of Almond Breeze unsweetened almond milk to make it a little more creamy)

5. Roll butter balls in the melted chocolate to coat them and place them back on the parchment paper

6. Sprinkle with coarse sea salt

7. Cool again in the fridge for about 30 minutes or until the chocolate is set. The freezer is also a good option…and quicker!

8. Enjoy!! They would pair well with a nice glass of red wine, almond milk, or your morning coffee. These are totally acceptable for anytime of the day since they’re healthy, right??

Just be careful because they’re addictive!!

Jewel

Yesterday’s recipe post produced enough pork tenderloin to eat for a few days! I love having chili around in the colder months so I knew exactly what to do with the leftovers.

I use pretty much the same ingredients every time I make chili except this time I’m switching up the meat. My normal would be grass fed beef, but you could use chicken, ground turkey etc. This also makes a great vegetarian chili by leaving out the meat all together.

I start with chopping up a couple large carrots, a zucchini and a yellow onion. Soften them on medium heat with a litte extra virgin olive oil. (I also add mushrooms but didn’t have them in the fridge today, add them at this point if you want).

Next, I add 2-3 cans of diced tomatoes (I used Hunts. And 3 cans in this recipe). Make sure to check ingredient labels so there isn’t any added sugar.

I do all my spices to taste… I add cumin, salt, chipotle chili powder and regular chili powder.

 

Let the chili simmer on low for about an hour… or until you can’t wait anymore!

ingredients

1 zucchini

2-3 large carrots

1 yellow onion

2tbsp extra virgin olive oil

2-3 cans of diced tomatoes

1 carton sliced mushrooms

1 small pork tenderloin (cooked and shredded. I like to cook mine in the crockpot with 1/2 carton of chicken broth, salt and pepper. Otherwise I use 1lb ground meat)

salt, pepper, cumin, chipotle and chili powder to taste

Serve with fresh avocado, cilantro and jalapeño!

💋

Jewel

 

Hi all! In our online cleanse group we did a chopped style challenge. I love trying new recipes and coming up with different meals from a list of ingredients. Through this group I’ve become obsessed with taking pictures of my food. It’s actually not a bad thing because I have so much saved in my favorites. I’ll just go back through pictures and dinner will be decided!

The ingredients for this challenge are as follows:

Protein- pork

Fat- coconut oil and pecans

Veggie- radishes, kale, and cabbage

I’m not going to lie, this list is right up my alley! I make pork at least once a week (even though my husband gets so tired of it.)

First, I got all of my ingredients together and put the pork tenderloin in the crockpot with about half a container of chicken broth and some salt. There’s a list of free ingredients in the cleanse guide. They include chicken broth, vinegar, unsweetened almond milk, coconut aminos and more.

Next I sliced my radishes thinly. I covered them in melted coconut oil and baked them at 425 for about 10 minutes. They browned but weren’t very crispy.. still good though.

I sautéed the kale with 1tbsp coconut oil and added braggs liquid coconut aminos and the pecans. I let them simmer for about 10 minutes as well.

I cut a chunk of the cabbage then cut it in half and “fried” it in coconut oil. I eventually covered it to make sure it cooked through and it was soft, yet still crisp.

And here’s the final product!

It was definitely not something I would have put together, but it ended up being a delicious, filling meal!

Thanks for stopping by!

💋

Jewel

Hi! Welcome to my newest adventure. My name is Julianna and I’m a mother of two sweet babies. Actually, they’re not babies anymore but don’t get me started. It’s fairly busy around my house with a 3.5 and almost 2 year old. But as a stay at home mom, I’ve found a love for being in the kitchen.

Follow me through my daily meals and cleanse weeks on the Posh Paleo 7 day cleanse. Stay tuned for recipes and other fun stuff as I navigate my way through this. Thanks for stopping by!

💋

Jewel