Paleo Coconut Power Bar Bites

Mmmm! A new recipe is here!

With a little time on my hands and some ripe bananas to use, I created a new bar recipe. This one is Paleo Coconut Power Bar Bites...and since it's Paleo, it's also gluten-free, dairy-free, with only naturally occurring sugars, (and accidentally vegan). These are a sweet treat, not unlike a cookie--so that's why I'm cutting mine into square inch bites.

Pre-heat oven to 300 degrees F.

In a large Pyrex baking dish, combine:

• 5 small/medium ripe bananas (mashed)
• 2 cups shredded UNSWEETENED coconut
• 1 cup hemp hearts
• 1/3 cup chia seeds
• 1/3 cup goji berries
• 1/2 cup pecans (chopped)

In a separate bowl combine:

• 2 tsp vanilla
• 1/4 cup coconut oil (melted)
• 1 cup pitted dates (blended *I did mine with a hand blender along with the top two ingredients)

Mash the date blend into the Pyrex dish with the other mixed ingredients. Press evenly into the pan, and smooth edges.

Bake at 300 degrees for 50 minutes. Allow to cool. Cut into little bite size squares!

Enjoy :)

Dairy-Free Crock Pot Butternut Squash Soup

I've been on a bit of a roll with soup lately. My old crock pot unfortunately died, and we picked up a new one...so of course, I've been inspired to use it!

Overnight I made a delicious crock pot soup, and I'm happy to share the recipe here! It's gluten-free, and dairy-free. It's got a subtle hint of cinnamon and is absolutely belly and heartwarming.

Butternut Squash Soup

4 cups chicken broth
1 butternut squash: peeled, seeded, and diced (pieces don't have to be of equal size)
2 carrots, diced
1 large yam, peeled, and diced
1 yellow onion, diced
2 tablespoons coconut oil
1 tablespoon cinnamon
salt and pepper, to taste

Simple ingredients! Just dump them all in a Crock Pot, stir, and cook on low for 8-10 hours. Once finished, blend up with a hand blender.

Enjoy!

Crock-Pot Mango Coconut Chicken Curry

Absolutely delicious, and a wonderful lunch to bring to work! This makes a crock-pot full!

Ingredients:

12 boneless, skinless chicken thighs
1 tablespoon coconut oil (if you don't have this, go ahead and use butter)
1 can coconut milk
2 cups diced carrots
1 zucchini, quartered, then diced
2 tomatoes, diced
2 mangos, skinned and diced
2 bell peppers, colours of your choice, diced
1 1/2 tbsp medium curry powder
1 tbsp grated ginger
1/4 cup cilantro (I used freeze dried)
1 tbsp cumin
1 tsp onion powder
salt, and pepper to taste

Instructions:

Toss it all in your crock-pot or slow cooker, and stir.
Cook on low for 9 hours. No need to stir!