Raw Mini Carrot Cakes with Cinnamon Glaze
Ingredients
- 3 cups shredded carrots
- 1 cup pitted Medjool dates
- 1 cup walnuts
- 1/2 cup unsweetened coconut flakes
- 1 tsp cinnamon
- 1/4 tsp ground ginger
Parties
Paleo Zuppa Toscana
Hello! I hope you are all having a great day today. Here in Colorado we went from 75 to 38 and rain/snow mixture. Spring time in the Rockies is so much fun :) So today I whipped up some Paleo Zuppa Toscana and realized I didn't have this recipe on my website. You may not be aware of this but I made this website for our two older children (22-20) so that when they moved out they had an easy reference to go to when they wanted some comfort food or just some advice. That being said I thought I would do a little tutorial for the kiddos.
Slow-Cooker Beef Brisket With Bourbon BBQ Sauce {Gluten-Free & Paleo}
Slow Cooker Paleo Teriyaki Chicken
Ingredients
2 lbs. skinless chicken thighs (bone-in or boneless)
Chicken Bacon Crock Pot Chowder
INGREDIENTS
4 Cloves Garlic – Minced
1 Shallot – Finely Chopped
1 Leek – Cleaned, Trimmed, and Sliced
2 Ribs Celery – Diced
6 oz. Cremini Mushrooms – Sliced
1 Medium Sweet Onion – Thinly Sliced
4 Tbs. Butter – Divided
2 Cups Chicken Stock – Divided
Coconut Flour Savory Zucchini Bread
Sweet Potato Apple Hash
Campfire Eclairs!
Cresent dough (Pillsbury although I would get the sheets vs the triangles)
Vanilla Pudding
Chocolate Pudding
Sticks for roasting over campfire
Place your dough on the bottom of your stick so it makes a dome
roast over the fire. This takes 10-15 minutes of roasting and rotation. (if you have smaller kids you will be doing this for them)
Once roasted take the dough tube and place on a plate. cool a little bit and fill with pudding and top with frosting. Voila! Campfire eclairs.
Easy Orzo and Chicken Salad
