Photo Courtesy of Paleo Parents

Stacy Toth and Matt McCarry AKA the Paleo Parents have gone whole hog with their latest book. Literally. With Beyond Bacon, the authors of Eat Like a Dinosaur have penned a magnum opus totaling 304 pages dedicated the cooking of divine swine from nose to curly-q tail. Beyond Bacon truly does go far beyond just our favorite breakfast side.

Photo from Beyond Bacon

I love bacon – I’ll incorporate it into every recipe I can. There’s a good chance I eat bacon daily. I could be eating bacon right now. I find bacon cartoons hilarious. Basically, I love everything about bacon.  But there’s so much more to piggies than their bellies. (And their bellies are delicious!).  Did you know you could even make bacon out of the jowl?  You don’t know what the jowl is, my exact point on why you need this book.

Photo from Beyond Bacon

Within the 100+ recipes, you’ll find directions to make anything and everything pig – basics such as making pork bone broth, rendering your own lard to classics like kielbasa and breakfast sausage. Surely they’re aren’t any desserts made out of pig parts, you might ask? YES. Think about your grandmother – making pie crusts in the kitchen. She likely used lard to make the shell to your favorite pie. The photos of the desserts (and everything else for that matter) will leave your mouth watering and your stomach growling.

Photo from Beyond Bacon

This thorough cookbook is a tribute to usefulness and resourcefulness in the kitchen; we should never throw any part of the animal away if we can use it.  Embracing tradition and refining classic recipes with a paleo twist, Beyond Bacon is one truly exceptional book. Don’t hesitate anymore, go pre order it right now at the current ridiculously low price.  You can get it HERE or by clicking on any of the images above.  Your welcome!!!

Triple Chocolate Freezer Fudge

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Author: Paleo Parents

Serves: 16

Ingredients

• 1 1/2 cups dark chocolate, divided (mini chips or finely dice your favorite bar)
• 1 cup lard, softened
• 2 tablespoons cocoa powder
• 1 tablespoon palm or maple granulated sugar
• 3 slices of bacon, cooked crispy and crumbled (optional)

Instructions

1. Over a double boiler, continually stirring, melt 1 1/4 of the chocolate chunks or chips
2. Whisk in the lard, cocoa powder and sugar until thoroughly combined and then remove the double boiler from the heat
3. Fold in the half of the bacon bits and ensure an even distribution
4. Line a 9×9 inch baking dish with parchment paper
5. Line the parchment paper with your remaining chocolate chips or chunks (I recommend using two different flavors for a nice contrast) and bacon bits
6. Pour the fudge over the top of your chocolate chips and bacon bits, smooth with a spatula
7. Place the dish in the freezer and allow it to chill for 1 hour
8. Remove the fudge from the dish by the parchment paper and cut the fudge into 1 1/2 inch cubes
9. Keep this recipe in the freezer until about 10 minutes prior to serving. This recipe should only be stored in the freezer or the fudge will become too soft.

Notes

This is a recipe review from the amazing new book Beyond Bacon. All credit goes to Paleo Parents for this simple and delicious recipe.

3.2.2029

  ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

So her gorgeous new cookbook, Paleo Cooking from Elana’s Pantry is a necessary tool in your Paleo Kitchen.  It is honestly a scientific mystery to me how Elana keeps her recipes so simple yet packed with flavor.  Her beautiful recipes and eloquent style will transform you into the life of any party you contribute food too.  People will think you slaved for hours and you can smile knowing that Elana did all of the guess work and trials for you.  The true mark of a genius is making things look easy, and she is so good she even makes them easy for you. Go grab her book now by clicking on the photo below.  It starts shipping June 18th.

In case you were wondering what was on the inside of her book, you get 100 new Paleo recipes that consist of entrees, vegetable dishes, condiments and healthy desserts.  All of the recipes are gluten-free, grain-free, dairy-free, and nightshade free.  She also included an abundance of nut-free and egg-free recipes to cater this book to everyone.  You can have a peek inside on amazon by clicking on the book photo here.  If I keep gum bumping I run the risk of boring you so I will end it here.  Two things I need from you, go order her book now and then go make this recipe and try not to eat it all yourself.  Good luck.

4.5 from 2 reviews

Chocolate Banana Cream Pie with Bacon

 

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Prep time

10 mins

Cook time

13 mins

Total time

23 mins

 

Serves: 8

Ingredients

Crust

• 2 cups blanched almond flour
• 2 tablespoons refrigerated bacon fat
• 1 egg
• For the non bacon pie crust go here

Filling

• Cream from 1 (13.5 ounce) can of full fat coconut milk (340 grams), chilled overnight
• 1/4 cup coconut oil (50 grams)
• 1/2 cup bacon fat (can use coconut oil, pork fat, etc) (100 grams)
• 3 small bananas, mashed (265 grams)
• 2 tablespoons raw organic honey
• 1 1/2 tablespoons cocoa powder
• 1/4 teaspoon vanilla
• 4 slices of bacon, cooked crispy and diced

Instructions

Crust

1. Preheat oven to 350 degrees Fahrenheit (176 Celsius)
2. In a Food processor, combine your almond flour, bacon fat, and egg (the bacon fat has to be a solid)
3. Pulse in your food processor until your dough forms a ball
4. Press your dough evenly into a 9 inch pie dish
5. Bake for 10-13 minutes
6. Let cool and then place in the refrigerator to prepare for your filling

Filling

1. In a stand mixer, or large mixing bowl place the cream from the can of coconut milk and whip until you have coconut milk whipped cream
2. Combine your coconut oil, bacon fat, bananas, honey, cocoa powder, vanilla and bacon bits in a high speed blender like a blendtec or vitamix and blend
3. Pour this into your coconut milk whipped cream and fold in by hand ensuring an even distribution and mixing of all ingredients
4. Pour your filling into your cooled pie crust and place in the refrigerator overnight to set
5. Remove from the refrigerator and garnish with extra bananas, bacon bits, or coconut milk whipped cream to your liking and serve
6. Keep pie chilled and covered in the refrigerator

Notes

If you are in a rush, you can make this recipe by combining all the ingredients in a high speed blender and blending at once. Then pour your filling over your pie crust. I prefer the airiness of whipping the coconut milk first.

3.2.2029

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

Photo taken by The Food Lover’s Kitchen

Yes, do you see those bad boys?  That is what I am talking about and now that I have your attention I will talk about the book.  I will keep it short, cause honestly, the quicker you go BUY IT, the better off you will be.

What’s in the new book?

• Part 1 covers the basics of the Paleo diet. They have tailored the information in this section to include some of the many topics they have been asked to discuss over the last few years; the questions people actually need answers for. How do I build a meal? How do I go grocery shopping? What can I eat and drink? What sort of ingredients do I need to stock my kitchen?
• Part 2 provides the actual meal plan, which guides the reader through their first 30 days of Paleo. This isn’t meant to be trial by fire in the kitchen. Rather, the meal plan is geared towards busy people who need to find the balance between creating delicious AND easy meals. This section contains easy-to-follow weekly meal plans accompanied by handy shopping lists, all of which are available as tear-outs in the back of the book.
• Part 3 of the book is a presentation of 75 of their best new recipes, which are squeaky-clean Paleo. You won’t find any desserts or sweet treats in this book. The recipes are tasty, easy to execute, and won’t put a strain on your wallet either. We’ve put a lot of thought into the recipes, and hope it shows.

I think this book not only has the ability to benefit anyone that cooks, but even change lives!

Whether you are new to Paleo or have been doing it a while. The recipe ideas are fresh and creative, so I think long time Paleo folks will appreciate the new meal ideas too. If you have loved ones or friends in your life you want to adopt a healthier lifestyle, this book is the perfect guide to get them started.

Photo Taken by The Food Lover’s Kitchen

How is this book different from their other two books?

• 75 ALL NEW RECIPES. That means you wont find overlap between the recipes in Make it Paleo and Gather. There are a few very basic recipes that are necessary to repeat (like mayonnaise), but the real food recipes are all different, and they think you guys are going to love them.
• The recipes are the most straightforward and “cleanest” out of their three books. The recipes are about as easy as those in Make it Paleo, but you won’t find any desserts in this book. (The closest we get to an indulgence is a lone recipe for almond flour pancakes.)
• 30 Day Meal Plan with Weekly Shopping Lists and tear-out guides. This book lays out a full month long meal plan, which makes adopting a Paleo lifestyle easy and fun.
• Accessible, easy to understand info on the Paleo diet. While the basic stuff hasn’t really changed, we’ve added a ton of information to this section to make things plain and simple.
• Tear-out Guides. Take the meal plans and shopping lists with you to the grocery store!
• 24 bonus “Express Eats” recipes in the back of the book to help you build additional meals on your own.
• Meal building tips and shopping tips
• Success Stories (will yours be in the next printing!?)
• Answers to frequently asked questions about topics such as Cholesterol, Gluten, Carbohydrates, Soy, Fats, Calcium, and much more!

So no more reading, time to go buy the book, and then read down for the delicious Paleo Donut with Chocolate Ganache recipe.  Just click on the image below and enjoy

And just in case while reading that amazing review on the book, you forgot what you were about to venture towards, let me remind you with this mouthwatering photograph.

Photo Taken by The Food Lover’s Kitchen

4.7 from 100 reviews

Paleo Donuts with Chocolate Ganache

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Serves: 12

Ingredients

Donuts

• 1 1/2 cups blanched almond flour
• 1/2 cup arrowroot flour
• 3 teaspoons baking powder (Hain Brand)
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup maple syrup, grade B
• 1 teaspoon pure vanilla extract
• 3/4 cup coconut milk
• 3 tablespoons coconut oil, melted
• 1 cup chocolate ganache (recipe below)

Chocolate Ganache

• 2 cups enjoy life chocolate chips
• 4 tablespoons palm oil shortening, organic

Instructions

Donuts

1. For the full donut instructions, go check out the recipe at The Food Lover’s kitchen HERE.

Chocolate Ganache

1. For the full ganache instructions, go check out the recipe at The Food Lover’s kitchen HERE.

Notes

This recipe comes to us courtesy of the amazing Food Lover’s Kitchen

3.2.1753

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

I get emails and questions all the time asking how learning how to cook or what flavors to combine.  Truth is, I know just as little as most of the people asking me do, I just experiment and learn my lessons along the way.  One of the things to remember when cooking is, simple will always be better.  If you are always striving to use the highest quality ingredients that you can, you want your food to be the star and not your seasonings to mask something.  Don’t ever underestimate the value of salt and pepper on anything.  Whether it is this pork belly, your burgers, or an amazing grass fed steak.  Some of the most amazing restaurants around the world only season with salt, pepper and love.

Point is, don’t ever be intimidated to try something new and when in doubt just keep it simple.  With that being said, I am simply out of things to talk about besides how amazing this tasted.  So scroll down a bit, and get to work.  Also don’t forget that if you want to keep receiving my recipes via email in case you can’t check my website every now and then, ensure you subscribe to my newsletter.

4.0 from 1 reviews

Chocolate Espresso Pork Belly

 

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Prep time

10 mins

Cook time

3 hours

Total time

3 hours 10 mins

 

Serves: 5

Ingredients

• 3 pound pork belly, skin removed
• 2 tablespoons Choffy (see notes)
• 2 tablespoons espresso or ground coffee
• 2 teaspoons sea salt
• 1 teaspoon black pepper

Instructions

Smoker

1. Before you prepare your pork belly, preheat your smoker to smoke at 225 degrees Fahrenheit (107 Celsius)
2. While your smoker is warming up, wash your pork belly with cold water and pat dry
3. Score the fat side of the pork belly in a checkerboard pattern without cutting into the meat
4. Mix your choffy (or cocoa powder), coffee, sea salt, and black pepper together and liberally season your pork belly over the checkerboard. Ensure you get seasoning into the grooves
5. If you have a leave in meat thermometer, now is the time to insert it
6. Place your pork belly on your smoker and go take a nap
7. Let your pork belly smoke for 4-5 hours
8. You can pull your pork belly off when it reaches an internal temperature of 150 Degrees Fahrenheit (66 Celsius) or you can leave it up til 170 degrees Fahrenheit (77 Celsius)
9. Once it is done, remove it from the smoker and slice to serve to the size you prefer
10. I like to serve my roasted pork belly with roasted root vegetables like my carrots or sweet potatoes to contrast the saltiness and cut the richness

Oven

1. Before you prepare your pork belly, preheat your oven to 425 degrees Fahrenheit (218 Celsius)
2. While your oven is preheating, wash your pork belly with cold water and pat dry
3. Score the fat side of the pork belly in a checkerboard pattern without cutting into the meat
4. Mix your choffy (or cocoa powder), coffee, sea salt, and black pepper together and liberally season your pork belly over the checkerboard. Ensure you get seasoning into the grooves
5. If you have a leave in meat thermometer, now is the time to insert it
6. Place your pork belly on an elevated rack over a cookie sheet or pan and place it in your preheated oven
7. Roast for 2 1/2 – 3 hours or until the internal temperature reaches anywhere between 150-170 Degrees Fahrenheit (66-77 Celsius) which is your preference. It is almost impossible to overcook pork belly
8. Once it is done, remove it from the oven and slice to serve to the size you prefer
9. I like to serve my roasted pork belly with roasted root vegetables like my carrots or sweet potatoes to contrast the saltiness and cut the richness

Notes

You can use your own ground and roasted cacao or cocoa powder if you want to get some more chocolate on it

3.2.1753

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

I suppose we should talk about the recipe huh?  To be honest, when I was a kid I never had sausage and onions or peppers and man oh man do I wish I did.  I don’t even know what inspired me to make this today but it just earned it’s place in my normal weekly rotation because I only had to wash one pan and it took 5 minutes to prep.  Not to mention, the flavors are endless depending on what kind of sausage you buy or make yourself.  Sometime in the future I will be working on a post for homemade sausage but I have to figure it out first, so patience on that one.

OMG, I almost forgot.  My amazing friends Nom Nom Paleo and Fitbomb have managed to shock me once again.  I look up to this power couple so much and am honored to call them good friends.  Last year they pulled the sheets away and showed us their stunning iPad App and now, they are coming out with a COOKBOOK.  Not just any cookbook, it has over 900 photos and illustrations too.  I seriously think they are both superheros and that will be the news they drop next year.  Make sure you go check them out and pre-order the book HERE.

5.0 from 4 reviews

Sausage and Onions

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Serves: 3-4

Ingredients

• 1 pound pork sausages, 4-5 links normally (455 grams)
• 1 large onion, sliced (300 grams)
• 2 bell peppers, sliced (450 grams)
• 1 apple, sliced (200 grams)
• 2 jalapenos, seeds removed and sliced (45 grams)
• 3 tablespoons duck fat, melted (or bacon fat, olive oil, coconut oil)
• Juice of 1 lemon
• Dried thyme to taste
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375 degrees Fahrenheit (190 Celsius)
2. If you have not already done so, peel and slice your onions, remove the seeds from your bell peppers and slice, core and slice your apple, and remove the seeds from your jalapeno and then slice it
3. Place your onions, peppers, apples, and jalapenos in a 12 inch cast iron skillet or large pyrex baking dish
4. Add your duck fat and lemon juice and mix well ensuring an even coating
5. Sprinkle with salt and pepper to your taste liking
6. Take your sausages and place them on your bed of vegetables
7. Using a sharp knife, poke 5-10 holes around each sausage so they don’t explode in your oven
8. If you have a leave in meat thermometer, now is the time to insert it into one of your sausages
9. Cover your pan or dish with aluminum foil and place in your preheated oven
10. After 25 minutes remove the aluminum foil to allow the sausages to brown until they are finished
11. I used a meat thermometer and mine took 35 minutes to finish to an internal temperature of 165 degrees Fahrenheit (73 Celsius)
12. Remove from the oven when done and sprinkle with dried or fresh thyme and serve

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****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

I want to HELP save their life!!!!

I should be more specific, I mean Mike O’Brien, the gentleman below who despite having an unhealthy heart, exhibits all the signs of having the heart of a champion. But he needs our help to support buying him a new heart to keep up with his personality.

Mike found out about the Surprise, so let’s work faster.  He also feels bad which he shouldn’t so everyone comment on his video letting him know we got his back please.

Before I get to the rest of the story, if you have $1, $10, $100, or can pool some friends and send $1,000 I can use every penny so I can surprise Mike and send him a huge donation

Before we go any further, I just want you to know that Mike does not know me, does not know I am doing this and will hopefully not collapse with a sudden heart attack when we finish this.  After watching every single one of his vlogs and reading every article on his website I was just beyond touched and couldn’t fight my urge to make a difference.  Just this time I need ALL of your help. So here you go, meet Mike.  A man I have never met but has managed to touch my life with his sincere and genuine words and I want us to make everyday of his life as good as we can.

I don’t want to try and explain his whole story in my non scientific words so I am going to direct you to where you can read about them on your own.  Be prepared though, that is what I did and I was sucked in and couldn’t leave until I had read it all and seen everything I could.  This man and his touching words just resonate with me and hopefully you to where you want to help me help him.  You can read his story through someone else’s words here:

Man Survives Heart Defect, seeks transplant

Just a reminder, I don’t want to have everyone individually go sign up at go fund me and send money, I want to collect everything and surprise the CRAP out of him with one big check.  I will make sure he thanks everyone personally in his video and will share it collectively so everyone can see.

So are you in to help?  Please say yes as we can really change this young mans life.  I am personally going to give up my coffee shop trips for the next few months and donate $300.  Help me out and lets change his life

And just in case you needed one more reason to help this amazing man out, Here are a few of his vlogs that you can watch and see the character of the man I have never met but speak so highly of.

So here is my plan:

1.  You read this and PLEASE share for me, EVERYWHERE you can.  I give enough stuff away, this time I NEED your help.

2.  Collect all the donations for the next week or two, and then surprise Mike with one HUGE (hopefully) donation to blow his go fund me goal out of the water.  We all know you can set a number you think you need, but he has a long road ahead and we need to make it as easy as we can.

3.  Once he has recovered from shock, I will touch base and talk with him so we can tell him, we don’t need any rewards, just him to do the best he can to take care of himself.  I will get all of his info and require he keep us updated via videos or emails throughout the surgery and process.

4.  I will share this post with every friend I have, every blogger, every business to collect as many things as possible to make his life easier.  I am even going to try and get someone to sponsor me to fly out and help him if he needs it with anything.  Cooking food for him for a few weeks, or ANYTHING I can.  If you are a company or someone that can help with this venture or maybe provide a service or products for him to help burden anything he may incur, please email me at hi@civilizedcavemancooking.com

5.  Last thing I can think of is I noticed one of his website posts he expressed concern about not being able to afford to keep his website running.  I am not a web pro, but if anyone out there is a web designer, wordpress expert, etc and would like to volunteer to help redesign his site that I have noticed he needs, please email me your contact information to hi@civilizedcavemancooking.com
You can check out his site here, but we need to help him optimize the site for his ad revenue and affiliate programs to help him better monetize his site.  We can also make sure he provides us with as many updates as possible as he embarks on this long and arduous journey so we can provide him with all the support he needs.

6.  If you can’t help monetarily, no need, just please help by spreading this post around to get more people who can.  Thank you for taking the time to read this and thank you so much in advance for helping.  Lets make a difference.  No matter how long donations flow in, for one week, one month, or one year I will continue to send all proceeds to Mike.

And just to remind you one more time, I have never met Mike, I have never spoken to Mike but I just feel this overwhelming urge to make a difference in his life.  Please take a moment to help make this a reality and send positive ripples throughout this world.

It’s just before 11 pm and I should be in bed.  Problem is I made the mistake of turning on Master Chef when I was supposed to be working.  This whole being your own boss thing is harder than I thought.  Guess I will pay for it now though, and I won’t be paying myself overtime since I was the lazy one.  The work will get finished and I will probably not learn my lesson so I might be ranting about the same thing sometime in the future.  Thank god you all love me and don’t mind my directionless writing.  Well as it nears my bedtime, I am going to wrap this up so I can hit post.  I hope you love this recipe and many more.  Oh yea, if you want to get a sneak peek of recipes to come and a picture story of life, make sure you follow me on Instagram so you can yell at me to post recipes sooner instead of teasing you.  If you didn’t know, you can follow me on your computer, no smart phones needed anymore.

4.8 from 26 reviews

Apple Mug Muffin

 

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Prep time

5 mins

Cook time

1 min

Total time

6 mins

 

Serves: 1

Ingredients

Muffin

• 1 tablespoon grass fed butter (or coconut oil)
• 2 tablespoon unsweetened applesauce (50 grams)
• 1 egg (61 grams)
• 1/4 teaspoon vanilla
• 1 teaspoon maple syrup (10 grams)
• 3 tablespoons almond flour (24 grams) or 2 tablespoons coconut flour
• 1/2 teaspoon cinnamon
• 1/8 teaspoon baking powder (homemade)
• Pinch of salt

Streusel Topping

• 1 tablespoon apple, finely chopped
• pinch of crumbled walnuts
• pinch of cold butter

Instructions

Muffin (Microwave)

1. Melt the butter in a microwave safe mug on lower power.
2. Whisk in the applesauce, egg, vanilla and maple syrup until well combined
3. Add almond meal, cinnamon, baking powder, and salt and stir for about 30 seconds.
4. Add streusel topping (optional) and microwave for 1 minute, 10 seconds
5. Let cool for a few minutes and enjoy!

Muffin (Oven)

1. Preheat oven to 350 Degrees Fahrenheit (176 Celsius)
2. Melt your butter and grease your mug
3. Follow steps 2 and 3 and then add your streusel topping (optional)
4. Place your mug(s) on a cookie sheet and bake for 25 minutes

Streusel Topping

1. Combine using your fingertips, then sprinkle on top before microwaving.

Notes

For homemade Baking powder combine 1/8 teaspoon of baking soda and 1/4 teaspoon of cream of tartar. Use immediately

3.2.1753

4.8 from 26 reviews

Egg-Free Apple Mug Muffin

 

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Prep time

5 mins

Cook time

3 mins

Total time

8 mins

 

Serves: 1

Ingredients

• 1 tablespoon coconut oil, melted in mug
• 2 tablespoon unsweetened applesauce
• 1 1/2 teaspoons ground chia seeds
• 1 1/2 teaspoons ground flax seeds
• 3 tablespoons water
• 1/4 teaspoon vanilla
• 1 teaspoon maple syrup
• 1/2 teaspoon plain gelatin
• 2 tablespoons coconut flour
• 1 teaspoon arrowroot starch
• 1/2 teaspoon cinnamon
• 1/8 teaspoon baking powder (homemade)
• Pinch of salt

Instructions

1. Combine and mix your coconut oil, applesauce, chia seeds, flax seeds, water, vanilla, maple syrup and gelatin in your mug
2. Let sit for 3-5 minutes or longer
3. Add in your coconut flour, arrowroot, cinnamon, baking powder and salt, mix well
4. Microwave for 2 1/2 minutes and let cool
5. Enjoy

Notes

Microwave times will vary depending on the power of your microwave. You can also see the oven instructions above on the recipe with eggs

3.2.1753

This recipe was submitted and was the winner of the Kitchen Aid Recipe contest.  It comes to us from the creative genius of Lauren Hinsman.  She worked tirelessly at perfecting this original recipe and the work shows.  I personally love this recipe and appreciate all she put into it.  She is making the Paleo world a better place in Alabama.  If she keeps making recipes like this, that whole state will be giving up biscuits & gravy for Paleo so I am all for supporting her.  You can find her blog of daily eats and life events HERE or follow her on Instagram and Twitter.

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

One more note, if you are reading this before May 27th at 8am, the Sexy Back Summit is still on sale for $79.  If it is after that point, you have until June 1st to get it at it’s final sale price of $99 before it shoots back up to full price.  I have learned so much this week listening to all the seminars and am pumped to have lifetime access to all this information.  If you want to read about it, or buy it go HERE.  Ok enough with all these amazing deals, now how about an amazing recipe?  Yes that is right, these are PALEO Belgium waffles that are so simple to make, easy to freeze and warm up in a toaster, and taste better than the real thing.

I was going to post this recipe sooner but I wanted to get some serious testing done on it.  I had 5 different people taste them as well as 4 kids and they all loved them.  That was enough convincing for me to share with everyone.  Plus I have been warming one up in the toaster every Saturday morning for breakfast and am shocked every time at the ecstasy contained in every single bite.  You will absolutely love this recipe and you can prep a bunch in advance to be able to grab and go from the freezer.  All about time saving now.  Please leave me a comment and let me know your thoughts and share this recipe with friends.

4.8 from 13 reviews

Simple Frozen Waffles

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Serves: 4

Ingredients

Waffles

• 1 banana (143 grams)
• 1 apple, peeled and cored (141 grams)
• 1 cup almond butter (260 grams)
• 2 eggs
• 1 tablespoon arrowroot powder (Can use coconut flour 1:1)
• 1 tablespoon vanilla
• 1/2 teaspoon baking soda
• coconut oil for greasing waffle iron

Whipped Topping

• 1 can full fat coconut milk, refrigerated overnight (only thick white stuff, not the water)
• 1 tablespoon honey

Instructions

Waffles

1. After I posted this recipe, it was brought to my attention that the person who shared this recipe with me took it from my very dear friends The Paleo Parents without giving them credit. I don’t work like that, so you can find the full recipe and all the instructions where they belong, on their site HERE.

Whipped Topping

1. Using a stand mixer or hand mixer whisk coconut milk (only the thick white stuff, not the water) on high for 3 minutes
2. Add honey and whisk for an additional 3 minutes.
3. Serve over waffles and enjoy

Notes

I have not tried substituting the banana or the nut butter. It is probably possible I just did not test it.

3.2.1753

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

So I have to know, I spent some time doing a lot of hard work on these photos.  I was going for a dark look and especially with the last one.  I call that my Dexter photo, what do you think?  Be honest, you won’t hurt my feelings.  Well maybe a little but I will cry in solitude and eat some bacon.  That seems to be the best solution to all life problems, BACON.  I forgot to tell you guys, if you ever run across any funny bacon photos, posts, or links please shoot them to me in an email to bacon@civilizedcavemancooking.com

Like normal, I am out of things to say and am just filling some space for you.  Have you noticed I haven’t been posting many desserts lately?  No I am not mad at you but I was getting a little fluffy and I actually had some complaints that all I posted was dessert.  What do you want to see more of?  Entrees, side dishes, desserts, or all of the above?  Let me know in the comments so I have some direction to take for you.  I will leave you to this recipe, so enjoy.

4.9 from 9 reviews

Crockpot BBQ Pulled Bison

 

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Prep time

10 mins

Cook time

10 hours

Total time

10 hours 10 mins

 

Serves: 6

Ingredients

• 1 large red onion, sliced
• 3 lb bison chuck roast (can use beef chuck too)
• 2 tablespoons coconut oil, melted
• Liberal amounts of salt and pepper to taste
• 1 cup water
• BBQ Sauce of your choice, I used my beasty BBQ Sauce

Instructions

1. Wash your bison or beef chuck roast under cold water and pat dry
2. Use your melted coconut oil and rub it all over your chuck roast and then season liberally with salt and pepper
3. Line the bottom of your crock pot with your sliced red onion
4. Place your roast on top of the onions and add your 1 cup of water to your crock pot
5. Set on low and cook for 10-12 hours
6. Once your roast is done, you should be able to shred it with two forks
7. Shred your meat til it is to your liking. I like to leave mine in the juice in the crock pot until I serve it
8. Plate your bison or beef roast and dress it using the BBQ Sauce of your choice (like my Beasty BBQ Sauce)
9. Enjoy

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  ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

So you all petitioned me to get this posted as soon as possible.  Before we get to the AMAZING Paleo Lemon Pound Cake, I just need to remind you one more time of the FREE Sexy Back Summit going on right now.  I did an entire post on the summit and the 24 speakers that will providing you with thousands of dollars worth of free information about your health.  You can read the post HERE.  If you are like me, and just like FREE stuff that happens to benefit your life and health, you can register right HERE.  Even if you only watch one of the presentations, it could be the one that saves your life.  Don’t take that lightly.  I won’t blab anymore, but here is the recipe you have all been waiting for.

I have to say, the best thing I have ever done was host this Kitchen Aid giveaway (which you still have time to enter) because the recipe submissions that I am getting are nothing short of amazing.  I have not been able to use some of them as they are not Paleo and can not be modified but others are spot on.  One of those that is spot on, would be this AMAZING cake.  I got a little distracted while I was making my glaze and ended up with a chewy lemon honey vanilla caramel but it was a beautiful contrast.  I am still cooking my way through all of the recipe submissions and I can say I am enjoying this giveaway more than any other I have ever done.  My belly is particularly happy even though my six pack disappeared.  Oh well.I am not going to talk any longer to delay the possibility of you eating this cake.  I just ask, that once you make it please come leave a review and a comment so others no how amazing it is and feel encouraged to try.  As most of you know, as of next week I will be an official civilian and no longer an active duty United States Marine.  With that being said, this website has become my full time job.  Every person that visits, shares, and spreads the word greatly helps me out to continue to do this.  So from the bottom of my heart, thank you for constantly supporting me and enjoying all these creations.  One day, I want to rent a state and throw a massive Civilized Caveman Party haha.  Anyone know how to make that happen, it would be like a food woodstock :)

4.9 from 29 reviews

Lemon Pound Cake

 

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Prep time

30 mins

Cook time

35 mins

Total time

1 hour 5 mins

 

Serves: 12

Ingredients

Lemon Pound Cake

• 2 cups almond flour (185 grams)
• 1/2 cup coconut flour (63 grams)
• 1/2 teaspoon sea salt
• 1 tsp baking soda (3 grams)
• 2/3 cup raw honey, melted
• 2/3 cup coconut oil, melted
• 4 large eggs
• 1/2 cup plus 3 tablespoons unsweetened full-fat coconut milk
• 2 tablespoons pure lemon extract
• 1 tablespoon lemon zest

Glaze

• freshly squeezed lemon juice from 2 lemons
• lemon zest from 1 lemon
• 1 vanilla bean pod
• 4 tablespoons raw honey

Instructions

Lemon Pound Cake

1. Preheat oven to 350 degrees fahrenheit.
2. Prepare a 9×9 baking pan by coating the interior lightly with coconut
3. oil.
4. Cut parchment paper to fit the bottom of the pan and place it
5. over the coconut oil.
6. Sift dry ingredients in a large mixing bowl and stir with a whisk to
7. combine.
8. Place oil and honey in the bowl of a food processor and process for 2 minutes.
9. Add eggs, one at a time, mixing after each addition.
10. Add coconut milk, lemon extract, and lemon zest, and continue to process until well combined.
11. Make a well in the center of the dry ingredients and pour in the wet ingredients and thoroughly combine using a wooden spoon until smooth
12. Pour batter into prepared pan and bake for 35 minutes or until it passes the toothpick test
13. Let cake cool in the pan for 10 minutes
14. Remove cake from pan and let cool completely

Glaze

1. While cake is in the oven, cut vanilla bean lengthwise and scrape the beans into a small saucepan.
2. Add the vanilla bean pod, lemon juice, zest, and honey to the pan and bring to a simmer over medium heat.
3. Reduce heat to low and simmer for 10 minutes.
4. Let cool to room temperature. Remove pod and discard.
5. Using a fork, poke several holes in the top of the cake
6. Pour glaze over the cake, using a spatula to evenly distribute over the entire cake. Let the cake rest for an hour to fully absorb the glaze.
7. Serve immediately or cover and store in the refrigerator.

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****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****