Meatball in a Mushroom

These mushrooms are so good. But I think literally anything that involves mushrooms and meatballs is good. Actually I just really like food so I think that's it!

Meatball in a Mushroom

1 dzn large mushrooms, give or take (1 package usually does it)
1/2 large onion, diced
3 garlic cloves, minced
1 tsp dry ground ginger
2 T almond meal
2 T chopped cilantro
salt and pepper
8oz lean ground pork
coconut oil, or another cooking fat


Clean mushrooms, and separate the mushrooms caps and stems.
Chop stems.
In a large pot over Medium heat add oil/fat and saute the garlic and ginger for 30 seconds.
add the onion and stems and saute until soft.
remove from heat.
add almond meal, cilantro, salt and pepper, and pork.
Mix well.
roll into small balls and stuff the mushrooms caps until meat is all used up.
place the stuff mushroom caps on a baking sheet.
Bake at 350F for 20-25 minutes

Stuffed Mushroom

These are sinful. Perfect to add to a meal, or take to a potluck! I was lucky enough to have my friend over while I mixed ingredients together searching for the perfect stuffed mush, she led me in the right direction and gave me her approval. She knows her stuff. Thanks B.


Stuffed Mushrooms
1/4c Cashew cream (you can find this here in my recipes)
2 slices of Bacon, cooked and chopped
1/2t Chives
1/4t Garlic
1T Almond meal
1/2t Jalapeno
6-10 Mushroom caps
2 Stem of mushroom, chopped
Salt and Pepper to taste


You will need to make the cashew cream before making the stuffed mushrooms, the cashews must soak overnight so plan ahead!

preheat oven to 400F degrees
mix all ingredients together except the mushrooms caps
wash mushroom caps and place on baking sheet
stuff with cashew cream mixture
bake for 10-12 minutes

These also freeze really, really well! After I bake them I let them cool and then I wrap them up in plastic and stick them in a freezer bag. reheat at 375F - 400F for 8-10min.

Chicken Nuggets

I was nervous to make these chicken nuggets because I thought my hopes were set to high, and by too high I mean I just wanted them to taste like chicken nuggets. Ya know? Well, I am happy to report these chicken nuggets are BOMB (and in a good way)!
My husband is leery of all paleo meals, but is often a good sport and will sample them. Both my husband and my Owen loved these!
They seriously taste like chicken nuggets, and by chicken nuggets I mean way better than any frozen kind you will buy at the grocery store. Seriously, no joke!
I paired these with my homemade ranch, and my homemade ketchup! YUMM! So good!

Chicken Nuggets

1lb chicken breast, cut into 1-2inch pieces
1 egg, beaten
1c almond flour
1/2tsp salt, or seasoning salt
coconut oil

Mix almond meal and salt together in a bowl.
Dip chicken in egg, then dip in almond meal mix and coat well.
Heat enough coconut oil to coat the pan, on medium-high heat.
Cook chicken for 2-3 minutes on each side or until done.
Transfer to paper towel to absorb extra oil.

Recipe originated from Homemadetoast

Plantain Chips

I seriously love plantains. I need to move to the Bahamas so I can have a tree in my back yard I think. 
These chips actually taste a lot like tortilla chips, and are great to eat with guacamole, or by themselves, or with anything really!! I prefer green plantains, because the riper they get the sweeter they are and I don't like them super sweet. This takes me a while to cook a whole plantain because I like to use a small pan so I don't use a ton of coconut oil, because lets face it, coconut oil is precious.

Plantain Chips:
Green plantains
Coconut oil
Salt (optional)

wash and peel the plantain(s), slice into thin rounds. the thinner the better, mine are about as thick as a dime.

Heat coconut oil in small pan (1/8in deep with oil), medium- medium high.

Add plantains to hot oil and fry until golden browned on each side, remove cooked plantains and let them dry on a towel so they crisp up (now is the time to add the optional salt).

Repeat until all plantain rounds are fried!

Stuffed Jalapenos

Oh. My. Word. I was really excited to try out the cream sauce recipe and even more excited to have some stuffed jalapenos! When I made the sauce I tried it plain, and though it was good I was a little skeptical. But, since I had made it this far I better go ahead and stuff the peppers, and I am so glad I did!
They seriously taste JUST like a stuffed pepper (obviously..because it is a stuffed pepper..), almost cheesy even! Give these a try, you can thank me later. I am actually on my way to the store to get more jalapenos..

I had a couple peppers for breakfast with fried eggs, and apple sauce. The best ever!

STUFFED JALAPENOS
Ok this is what you need!
1/2 cup cashews
1T fresh, or 1/2T dry chives
2tsp lemon juice
salt
8 jalapenos (cut in half)
8 slices of bacon (cut in half), make sure this is Whole30 compliant!

Lets get started!

Cashew Cream Sauce
1/2 cup cashews (overnight soaked)
1T fresh chives, or 1/2T dried chives
2tsp lemon juice
dash of salt

Let cashews soak over night covered in water. After soaking drain water so the cashews are only half covered.
Add all ingredients to blender or processor and blend until smooth. It took me about 5 minutes of blending and scraping the sides before I had a creamy sauce.

Cut 8 jalapenos in half and remove seeds
fill with sauce and then wrap with bacon halves.
Place on baking sheet and bake at 400 degrees for 20- 30 minutes until bacon is crispy.

Mini Quiche Prosciutto Cups (Whole30)

I posted the picture of these tasty Whole30 treats yesterday, and everyone thought they were pretty awesome looking, so here is the recipe, it's not much of a recipe, more of a guideline so make it your own! I adapted this from a different recipe, which I can't find, so you are stuck with mine! Enjoy!

6 eggs
6 slices of prosciutto (no sugar!)
handful of spinach, chop it up!
3 large mushrooms, diced
1 tomato, diced
3T onions, diced
1/4c green pepper, diced
3T cilantro, finely chopped
green onion, finely chopped
salt
pepper
(these are approximately the measurements I added to mine, do what you like, add something new, leave something out! Whatever! make it yours!)

preheat oven to 375F
wipe edges of muffin tin with coconut oil.
cut the prosciutto in half lengthwise (two long skinny pieces), and wrap it around the edges of a muffin tin
whip the eggs together and add all the remaining ingredients, except the green onion.
fill each cup 3/4 full
cook for 15 minutes, let cool for 5 minutes, garnish with green onion.

pre-cooked prosciutto quiche. :) 

I had a ton of left over egg mix so I chopped up a couple pieces of approved bacon and placed them in the bottom of a small round cake pan and then poured the egg over the top and baked it for about 30 minutes. not as pretty, but equally as delicious!

pre-cooked bacon quiche. :)

Chicken Zucchini Poppers (Whole30)

This was the very first recipe I made on Whole30 and I was hooked and knew I could handle eating this way! This recipe originated from One Lovely Life, but I made a few changes that met my needs better!

Chicken Zucchini Poppers

1lb ground chicken
2c grated (1 whole zuch) zuchhini
1T dried chives
1-2T dried cilantro
1 clove miced garlic
1/2tsp pepper
1/2tsp cumin
coconut oil for cooking

Mix all inredients in a bowl.
Heat a tablespoon full of coconut oil in a pan on medium heat
roll meat mixture into 1" balls
Cook 4-6 minutes, and then turn over and cook another 4-6 minutes.

Kid approved. Whole30 approved.

Serve with guacamole, salsa, or ranch dip!