Easy Paleo Fudge

Paleo Fudge

Ready for some quick and easy dairy free fudge? I know I am.

What you will need:

• 1 cup Enjoy Life Chocolate chips
• 6 Tbsp coconut milk
• 1 Tbsp coconut oil

Instructions:

1. Throw everything into a double boiler on medium heat. I don’t have a double boiler so I just use two pots. Water in the bottom one, chocolate in the top one.
2. Stir continually till melted and smooth.
3. Pour into mini cupcake wrappers and freeze for 30 minutes.

   

Maple Pumpkin Seed Clusters

Maple Pumpkin Seed Clusters

I frequently get the munchies for something sweet and crunchy. This fills that spot perfectly and is quick and easy to make.

What You Will Need:

-1 cup pumpkin seeds

-1/4 cup paleo chocolate chips (We use Enjoy Life)

-4 tsp maple syrup

-4 tsp coconut sugar

-1/2 tsp cinnamon

-pinch of salt

Instructions:

1. In a small bowl mix syrup, coconut sugar, cinnamon, and salt. It should form a loose runny paste.
2. Stir in pumpkin seeds and chocolate chips. Make sure they are fully coated.
3. Spoon onto parchment lined baking sheet. I like mine to be bite sized but pick whatever size you want. You can even spread them evenly across the pan to make a pumpkin seed brittle.
4. Bake at 305 degrees for 12 minutes (time may vary for your oven)
5. Let cool and harden. In the summer I use the fridge to get it to set faster. I don’t like waiting for my snacks.
6. Enjoy!

Zoodle Casserole

Zoodle Casserole
This dish has become an immediate favorite in our household. It is delicious the next day as leftovers as well.

I also want to take a minute to mention that any seasonings that I use are to our taste. Feel free to adjust the amounts to what you like. It won’t hurt the recipe. Don’t like chili? Leave it out. Low salt diet? Cut the salt in half. Everyone has different seasoning comfort levels, and that’s okay. Make food you like to eat.

What you will need:

• 1 pound ground turkey
• 6 zucchinis or summer squash
• 2 jalapenos
• 1/8 cup chopped chives
• ¼ cup parsley
• 1 Tbsp minced garlic
• 13.5 ounce can coconut cream
• 2 Tbsp coconut flour
• 2 Tbsp spicy brown mustard
• 1 Tbsp turmeric
• 1 Tbsp chili powder
• 1 Tbsp garlic powder
• 1 Tbsp salt
• 2 tsp paprika (for topping)
• 1 black pepper to taste
• 1-2 tbsp coconut oil for browning turkey

 

Instructions:

1) Preheat over to 350 degrees.

2) Make your zoodles! Use a spiral cutter on the wide ribbon blade. Feel free to use just zucchini or just summer squash or what we did, which was a combination of both. This is the one we use and we love it.

3) Brown turkey in coconut oil. Season with ½ tsp salt and black pepper Add jalapenos, minced garlic and mustard toward the end of browning.

4) While turkey is browning, in your largest skillet, simmer coconut milk or cream, coconut flour, turmeric, chili powder, garlic powder, remaining half tsp salt, and turmeric.

5) When the milk mixture begins to simmer add chives, parsley, and zoodles. Mix thoroughly.

6) Simmer for a few minutes and then add your browned turkey to the zoodles. Mix well again.

7) Throw everything in a baking dish, top with paprika, and then toss it in the oven. 350 for 15 minutes.

8) Finally crank the oven to broil for another 10 minutes. (Keep an eye on it. Ovens vary. You want golden brown not black.)

9) Serve.