Seared Sea Scallops

A lot of people I know are afraid to cook sea scallops on there own. I don’t blame people, frozen scallops are just gross and fresh ones carry a hefty price tag at around $25.99lb which can really turn some people off. They are usually the most expensive item at a restaurant which leads people to believe they are difficult to cook, but trust me it is easy.  Usually at a restaurant you will get 3 or 4 scallops for about $30 if you are lucky, but I got 10 of these big boys for $26.  Including in season asparagus, made this meal for 2 way cheaper than going out.

Ingredients:

  • 1 lb fresh sea scallops
  • salt & pepper to taste
  • 2 tbs grassfed butter (I prefer unsalted butter but you can substitute ghee if you are doing a Whole 30)
  • 1 tbs extra virgin olive oil

Directions:

  • Rinse off scallops and remove the muscle flap if the fish monger did not remove.
  • Pat dry with paper towels
  • Heat a stainless steel skillet on medium high heat. Add butter and olive oil to pan.
  • Season scallops with salt and pepper on each side.
  • Drop scallops into skillet remembering which order they were placed in.  The pan is hot enough when you here the nice sizzle sound when the scallops are put in.
  • Don’t touch the scallops for at least 3 minutes.  Check the first one placed in the pan to see if a nice sear has formed.  If there is the nice brown colored sear, flip over, if not wait another minute.
  • Cook on opposite side for approximately 3 to 4 minutes.

See, easy!

Paleo Mounds (*with Macadamia Nuts)

I know what you are all thinking, why didn’t you just make Almond Joys? But, aren’t we all in the Paleo Community a little sick of almonds?  I mean they are in everything, right!  I like macadamia nuts better than almonds anyway, so I would rather have them been called macadamia joy’s, but I resisted changing a beloved candy bar name for my own pleasure.

Ingredients:

  • 1 cup shredded coconut
  • 2 tbs honey
  • 2 tbs coconut butter
  • 1 tbs coconut oil
  • pinch of sea salt
  • 1 tsp vanilla
  • 1 handful macadamia nuts
  • 1 dark chocolate bar or 1 cup semisweet chocolate chips
  • toothpicks

Directions:

  • In a food processor add shredded coconut, honey, coconut butter, coconut oil, sea salt, and vanilla.  Process for one minute.  If the ingredients are still to crumbly to stick together, process for another minute.
  • Mold mixture into rectangles, mine made approximately 8.
  • Press in approximately 2 macadamia nuts or leave plain.
  • Place in freezer for about 10 minutes
  • Melt chocolate in double boiler or in microwave.  I prefer the double boiler so the chocolate does not burn.  If using chocolate bar, make sure to break up into little pieces.
  • Take coconut mixture out of freezer and place on to toothpicks to make coating in chocolate easier. Coat each mound in chocolate and place on parchment paper.  Put candies back in freezer to allow chocolate to set.
  • Serve right away or will keep in refrigerator for a few days, if they last that long.

No-Bake Samoas Cookies

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Who doesn’t love Samoas Girl Scout Cookies? I am pretty sure everyone just raised their hands, but have you ever read the ingredients list on these cookies?  It is pretty horrifying that they let little girls guilt trip American’s into buying these. I am not saying you shouldn’t support the girl scouts, but I am pretty sure you are allowed to just hand them money and not take the sugar bomb home with you.

These ones are a Paleo (well if you consider a little bit of chocolate Paleo), Gluten Free, Dairy Free alternative to the boxed version, and they are no-bake so they only take minutes to assemble.

Ingredients:

  • 1/3 cup roasted macadamia nuts, you could use raw as well
  • 1/2 cup shredded coconut, plus some additional for topping
  • 1 cup of pitted dates, about 12
  • pinch of sea salt
  • 1/3 cup dark chocolate chips, plus more to melt for the topping
  • 1 tsp vanilla extract
  • 1 tsp coconut sugar
  • 1 tbs coconut butter

Directions:

  • Add macadamia nuts to a food processor and process until they become meal texture, but stop before they start to get creamy like a nut butter.
  • Now add in rest of ingredients and pulse until all ingredients are mixed.  Some of the chocolate chips will probably still be whole, but that is okay.
  • Now divide mixture into 6 and form each into balls.  You can make them smaller if you wish.

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You can stop right now…or you can top with melted chocolate and coconut.

  • Melt 1/4 cup of chocolate chips, plus 1/2 tsp coconut oil in a double boiler.  I actually have a glass boil that fits on top of my tea kettle that works perfectly.
  • Top cookies with melted chocolate and then top with a small amount of shredded coconut.
  • Enjoy!

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Chocolate Date Pie (Paleo, Gluten Free)

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Its been a while since I posted a good dessert recipe on here.  This dessert will definitely satisfy your sweet tooth. 

Ingredients:

Crust – 1st layer

  • 1 cup hazelnut flour
  • 1 cup almond flour
  • pinch of salt
  • 1/4 cup local raw honey
  • 1/4 cup coconut oil, melted

Date filling – 2nd layer

  • 11 medjool dates, pitted, soaked in 1/2 cup of warm water for about 30 minutes
  • 2 tablespoons coconut oil, melted
  • 1 tsp vanilla
  • pinch of salt
  • 1 cup walnuts, chopped (I used raw)

Chocolate topping – 3rd layer

  • 1/4 cup local raw honey
  • 1/4 cup coconut oil, melted
  • 1/2 cup cocoa powder

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Directions:

  • To make crust, grease a pie or tart pan with coconut oil. Mix together all crust ingredients with a fork.  Once the crust is all incorporated, press firmly into the bottom of the pie pan. If using a tart pan, press it up the sides as well. Let the dough chill in a fridge for about 30 minutes, then place in a pre heated oven at 350 deg F and bake for 15 minutes.  Set aside to cool.
  • To make filling, add the dates plus all water, coconut oil, salt, and vanilla into a food processor and puree until a creamy texture is achieved. Scoop into a bowl and gently mix in 3/4 cup of chopped walnuts. Spread on top of cooled crust layer and place in fridge.
  • To make chocolate topping layer, place honey and coconut oil in a food processor and mix until combined.  Add in cocoa powder and mix until smooth. Scrape down sides several times. Spread on top of date layer and sprinkle with the rest of the chopped walnuts and a little course sea salt.
  • Place everything back into fridge for at least 1 hour before serving.
  • Enjoy!
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Paleo Chocolate Hazelnut Cashew Goodness

Making any kind of Paleo desserts are hard for me.  My husband has a food sensitivity to eggs and almonds, which are basically in every paleo dessert…sigh!  But looking around at some vegan website (yes they make some great whole foods desserts) I decided to try to make some vegan chocolate cheesecake. I don’t think it tastes anything like cheesecake, but it sure is good.  The recipe I loosely followed is this one.  Next time I think I will use coconut milk in place of the 1/2 cup of water.

Crust Ingredients:

  • 1 cup of hazelnut meal
  • 1/3 cup of cocoa powder
  • 2 tbs raw honey
  • 1 tsp vanilla
  • 1 tbs melted coconut oil (plus some more to grease the pan)

Filling Ingredients:

  • 1 1/2 cups of raw cashews soaked for several hours (mine soaked for 5 hours)
  • 1/3 cup raw honey
  • 1/2 cup water
  • 1 tsp salt
  • 1/2 cup of cashew, hazelnut, or almond butter
  • 1/2 cup cocoa powder
  • 1/2 cup of melted coconut oil

Directions:

  • For the crust, add all ingredients to a food processor and blend until mixed together. Oil a pie pan, muffin tin, etc (I used a 9×4 stone bake pan).  Press mixture into pan and set aside.
  • Drain cashews and add them to food processor along with honey, water and salt.  Process until smooth, roughly 2 minutes.
  • Add in butter, cocoa powder, and coconut oil.  Process for another minute or so until everything is smooth.
  • Spoon on top of crust.
  • Place in freezer for about 2 hours until filling is hard but still manageable to cut with a knife. 
  • Enjoy!