Roast Pork,Garlic Smashed Potatoes, Balsamic Gravy and Roasted Asparagus

It's been pretty darn cold here.  I have had the fireplace going all day, everyday.  Gotta love, or not so much, gas.  I keep thinking I am going to have it adapted into a real fireplace.  Nothing beats the crackle and smell of real wood burning.  Anyway, I just want warm comfort food when it is this cold.  Thankfully I just picked up my 1/2 hog not too long ago and this precious shoulder was just calling out my name.  And the balsamic gravy?  Killer.

1 tbsp. olive oil

1 head garlic, cloves separated, skins removed, and clove smashed with flat side of a knife

6 medium red skin potatoes, halved

 1/2 c. vegetable stock

2 tbsp. olive oil

1 bone in pork roast, 4 pounds

1 c. vegetable stock

1/4 c. balsamic vinegar

1/4 c. minced fresh parsley

salt and pepper

1 bunch asparagus, ends trimmed

1 tbsp. olive oil

Preheat oven to 300 degrees.  Generously salt and pepper pork roast.  Heat large dutch oven over high with 2 tbsp. olive oil.  Add roast, searing each side.  Put lid on and place in the oven.  Cook for 2 - 2 1/2 hours or until meat is tender and falls off the bone.

Heat 1 tbsp. oil in large saute pan over medium heat.  Add garlic and cook until golden brown.  

Add 1/2 c. stock and potatoes, cooking until potatoes are done, about 25 minutes.

When the roast is done, remove it from the pan and cover with foil while you work on the sauce.  Change to oven temperature to 425 degrees and place the asparagus and 1 tbsp. oil on a sheet pan.  Salt and pepper to taste.  Cook for about 10-15 minutes depending on thickness of stalk.

Add 1 c. vegetable stock to the drippings from the pork in the dutch oven and cook over medium high heat until it starts to reduce.

Smash potatoes with a flat bottom cup and then mix slightly.

When stock has reduced by half, add balsamic, cooking for another five minutes.

Add parsley and salt and pepper to taste.

Serve pork and potatoes with gravy and the asparagus on the side.

Quick Beef Stir Fry

Some nights I don't plan a meal, and this was one of those nights.  I just cook what I happen to have in the fridge, and add ground beef.  Then pick a sauce to make.  Can't go wrong that way.  Hamburger helper the new way.  

1 pound ground beef

1 tbsp. coconut oil

3 heads baby broccoli, chopped

4 ribs celery, sliced diagonally

1/2 onion, chopped

1/2 head red cabbage, sliced thinly

1 c. sherry

1/4 c. coconut aminos

1 tbsp. raw honey

1 tsp. sesame oil

1 tbsp. sriracha

Cook beef in a large saute pan over medium high heat until done.  Set aside.  Add oil to pan and allow to melt, then add broccoli, celery, onion and red cabbage, stirring until they are coated with oil.  Whisk sherry, coconut aminos, sesame oil, honey and sriracha together, adjusting spice as desired.  When vegetables are al dente, add beef back to mix and then sauce.  Cook until sauce is reduced by half.  Serve alone or as a filling for lettuce wraps.  

Spanish Omelet

Don't even start about the potato.  Read my faq if you have a problem with it. Anyway, what an easy dinner, right?  Or breakfast.  Or both.  

1 tbsp. olive oil

4 eggs

1/2 c. almond milk

1 chorizo sausage, cut into slices and then quartered

1 small potato, diced

1/2 tsp. cumin, coriander and ancho chile powder

1/4 c. minced fresh chives

salt and pepper to taste

Preheat a 10 inch nonstick fry pan with 1/2 tbsp. olive oil over medium heat.  Also preheat oven to broil.    Mix potato with spices and then place in pan, cooking until the potatoes are done.  Set aside.  Put remaining olive oil in pan.  Mix eggs and almond milk together well.  Add to pan.  Slowly lift edges as the base starts to set, lifting the pan toward the edges and allow egg mix to flow underneath the edge.  (I promise to get a picture up of this soon!)  Do this until the mixture is partially set.  Mix potatoes with chorizo and then add to eggs evenly.  Place in oven and broil until eggs are set, watch closely so it doesn't burn.  Finish with fresh chives and salt and pepper to taste.

Pork with Peppercorn Reduction, Mashed Cauliflower and Sautéed Spinach

Comfort food at its best.  I love pork with a peppercorn reduction.  Love it, love it.  And I love sautéed spinach.  But you have to add the fresh nutmeg.  FRESH.  Anyway, you won't even notice those aren't real mashed potatoes underneath.  Perfection.

2 tbsp. olive oil

1 tbsp. ghee

4 center cut pork chops, boneless, room temperature

1 tsp. cumin

salt and pepper

1 tbsp. green peppercorns, fresh, liquid removed

1/2 c. vegetable stock

1 tbsp. ghee

1 head cauliflower, stem removed and evenly chopped

1/2 c. water

1/4 c. ghee

2 large bunches of spinach

1 tbsp. olive oil

Freshly grated nutmeg

Preheat oven to 325 degrees.  Heat olive oil in large sauté pan over medium high heat.  Coat the pork in cumin, salt and pepper.  Sear each side until golden brown, only turning once, about two minutes per side.  Remove pan and place in oven to finish cooking, about 8-10 minutes depending on the thickness of your pork.

While pork is in oven, place water and cauliflower in large pan with a lid.  Heat over medium and cook until the cauliflower is tender.  Add the ghee and allow it to melt.  Place all of the liquid and cauliflower in a food processor.  Process until the mixture is completely smooth.  Salt and pepper to taste.

After the pork is done, turn off oven and place the pork on a plate with a foil tent.  Return to oven to keep warm.  Place plan back on the stove and turn up heat to medium high.  Add the stock and peppercorn, allow the stock to reduce by half.  Finish by whisking in the ghee until it is melted, salt to taste.

When the stock is reducing, heat the oil in a large pan and add the spinach, turning often until it is cooked.  Grate fresh nutmeg to finish.

Mediterranean Lamb Meatballs

I adore lamb...my family, not so much.  So I have to come up with ways to make lamb fun, and most of the time it is in the form of a meatball.  I also happened to have some feta on hand that needed to be used, and you can't go wrong with kids when you coat anything in cheese, right?  Right!  

2 tbsp. olive oil

1 lb. ground lamb

1/2 c. almond meal

1/4 c. sun dried tomatoes, finely chopped

1 c. feta

1 tbsp. dried oregano

pepper to taste

1/2 c. vegetable stock

1 tbsp. olive oil

1 head fennel, thinly sliced

1 bunch of baby carrots

1 zucchini, cut lengthwise, then sliced

salt and pepper to taste

Mixed lamb, almond meal, tomatoes, 1/2 c. feta and oregano together.  Shape into meatballs.  Preheat 2 tbsp. olive oil in large saute pan over medium heat.  Add meatballs, cooking about 3 minutes each side until they are golden brown and done, about 15 total minutes.  In a different pan over medium high, heat 1 tbsp. oil and then add vegetables.  Stir often until they are done and start to caramelize.  In a small saucepan add vegetable stock and 1/2 feta.  Cook over medium high heat until the feta starts to melt into the stock. Reduce by half, whisking often.  When the sauce is done, use an immersion blender   to get uniform consistency.  Serve over the top of the meatballs.  Salt and pepper to taste

Cod with Truffled Mushroom Sauce, Lemon Baby Broccoli and Fall Fruit Salad

4 6 onces pieces cod

3 tbsp. olive oil

2 tsp. truffle oil

8 oz. baby bella mushrooms, sliced

2 ounces cream cheese

1/2 c. vegetable stock

4 ounces pancetta, cut into dices and fried

2 bunches baby broccoli

1 lemon, juiced and zested

2 tbsp. butter

1/2 c. cranberries, halved

1 c. pineapple, small dice

1 c. apple, small dice

1/4 c. raw honey

1 tbsp. apple cider vinegar

2 tsp. ground cinnamon

Heat 1 tbsp. oil in large sauté pan over medium heat.  Add broccoli, stir around so the broccoli gets coated.  Start another pan over medium heat with 1 tbsp. oil.  Salt and pepper cod.  Add cod to pan, cooking 3-5 minutes per side, depending on thickness, turning only once.  While cod is cooking, assemble fruit salad.  Mix honey, vinegar and cinnamon together, then fold into fruit and set aside.  Stir broccoli and add 1/4 vegetable stock, 1 tbsp. lemon juice and zest.  Top with lid.  Remove cod and tent with foil, set aside.  In a new pan, heat 1/2 tbsp. olive oil over high heat and add mushrooms.  Sauté until they start to caramelize, then add cream cheese and 1/4 vegetable stock.  Whisk until cheese blends in with mushrooms and stock, then add the truffle oil.  Finish broccoli with 2 tbsp. butter, salt and pepper to taste.  Place cod the plate and top with mushroom sauce, friend pancetta and a pinch of truffle salt.  

Ultimate Burger

My idea of an ultimate burger is one that has all of the fixin's I like.  So it be the same with you..but you get the paleo picture.  No bun!  And you don't miss it with flavors like this.

1 portabello cap

spinach

4 ounces ground grass fed beef

salt and pepper

1 ounce sliced raw cheese

1 slice onion

1 slice tomato

1/4 avoccado, sliced

Coat portabello cap with olive oil.  Heat grill pan over medium high heat. Add cap and cook until soft and tender, about 5-7 minutes depending on the size of the cap.  Remove and set aside.

  

Add salt and pepper, generously to the meat, and then form into a patty.  Indent the center slightly so that the patty cooks evenly.  Add to grill pan and place the onion in the pan as well.  Cook to your doneness, but I will say that beef should only be eaten, in my humble opinion, medium rare.  Cook onion so that it is translucent and both sides are caramelized.

When they are finished, place portabello on a plate, and then stack.  Enjoy!

Tuna Salad Stacks

1 can albacore tuna, water packed

1 tbsp. grapeseed veganaise

1 tsp. spicy mustard

1 dill pickle, chopped

3 slices avocado

3 slices tomato

Mix tuna (drained) with veganaise, mustard, and pickle.  Salt and pepper to taste.  

Serve on top of stacked avocado and tomato slices.  For a real treat, drizzle with a bit of balsamic vinegar.  So yummy!

Morning Scramble

You probably don't need a recipe for this, but here you go!

2 eggs

2 tbsp. almond milk

1/2 each green, red, and yellow bell pepper, seeded and sliced thinly

1/4 onion, sliced thinly

1 tbsp. coconut oil

raw Gruyere

espresso salt

pepper

Heat oil in 10 in. nonstick fry pan over medium heat.  Add onions and peppers, cooking until they start to caramelize.  Remove from pan and set aside.  Mix almond milk with eggs.  Add to pan and fold them as you are cooking.  (Folding eggs makes them more fluffy.  You fold once they just start to set).  When the eggs are almost done, add the pepper mix and fold until they are finished.  Top with grated raw Gruyere, espresso salt and pepper to taste!

Lamb Za'atr with Vegetables

1 lb. lamb leg, cut into bite size pieces

1/2 head cauliflower, cut into small florets

1 red bell pepper, seeded and chopped

1 zucchini, cut in half lengthwise and then sliced

1 c. sweet potato, small dice

1/2 onion, chopped

1/4 c. cilantro, minced

1 tbsp. coconut oil

2 tbsp. Za'atr seasoning.  

1/2 c. vegetable stock

Heat oil in large saute pan over medium high heat.  Salt and pepper lamb.  Cook lamb quickly in pan so each side is brown and then remove all of the lamb from the pan.  If you need more oil, add some, otherwise, reduce heat and add in the onion and red bell pepper, cooking until they are both started to soften.  Then add the cauliflower and sweet potato. Add about 1/4 c. of the stock and allow it to reduce.   Add the zucchini, lamb, seasoning and remaining stock.  Cook over medium heat, stirring often to incorporate seasoning well with meat and vegetables.  Cook until remaining fluid is reduced by half.  Check the sweet potato and cauliflower to make sure they are cooking through.  Remove and finish with salt, pepper and minced cilantro to taste.

Chicken and Vegetable Soup

2 tbsp. olive oil

1 onion, chopped

3 carrots, chopped

1 zucchini, chopped

8 ounces mushrooms, quartered

2 c. shredded roasted herb chicken

1 container organic vegetable stock

1 tbsp. oregano, minced

1/2 tsp. New Mexico chile powder

salt and pepper to taste

1 tomato, seeded and diced

Heat olive oil in a large dutch oven over medium heat.  Add onion and carrots and cook until the vegetables start to caramelize.  Add zucchini and mushrooms, cook until the moisture from them is reduced.  And chicken, stock and spices to taste.  Finish with tomato and heat just until the tomato is warm.

A new Foster.  Forget the bananas.  They've got nothing on this...

Peaches Foster.  That's right, banana can take a back seat.

I purchased some peaches at the Farmer's Market that needed to be eaten right away.  And I was craving caramel.  Plus I had a couple of pints of raspberries and I love them with peaches anyway.  So, this is what I came up with.

And it's damn good. 

6 larges peaches, skin removed and cut into quarters

1 stick unsalted butter

1/4-1/2 honey, depending on your sweet tooth

1/4 tsp. salt

2/3 c. dark rum (no substitutions for this, sorry.  Don't even try.)
1 tsp. vanilla

2 pints raspberries

Heat butter in large pan over medium heat.  Allow butter to melt until you start to see brown flecks.  Add the honey and salt, and whisk until the mixture is combined well, a few minutes at most.  Add the rum and light away pyro.  Or, you could take the boring route and allow the mixture to come to a boil and reduce.  It will take about 5-6 minutes to get the alcohol out, maybe more.  

Anyways, once the fire is out, add the raspberries and fold gently.  Serve over vanilla bean ice cream.

Did I already say it's damn good?  Because it is.

Stuffed Poblanos

Roasted Stuffed Poblanos w/Chile Tomato Sauce

2 tbsp. olive oil

1 large onion, medium dice

1 jalapeño, seeded and diced

1 clove of garlic, minced

1 pound pork sausage

1 tbsp. ground cumin

salt and pepper to taste

4 romas, seeded and diced

1 tbsp. Mexican oregano

1 c. red chile sauce (I canned my own.  Red dried chiles boiled and reduced by 3/4, then canned.  I don't add spices until I actually use it.)

1 cup shredded raw cheese

Zucchini Avocado Slaw

2 medium zucchinis, shredded

Juice of one lime

1 avocado, mashed

2 tsp. cumin

1/4 c. cilantro, roughly chopped

salt and pepper to taste

Yummy, organic and fresh!  Preheat oven to 350 degrees.  Put a little olive oil in the bottom of a 9x13 pan.  Heat oil in large saute pan over medium heat.  Add onions and cook until they start to caramelize.

Add jalapeño and garlic, cooking for another two or so minutes until they are fragrant.  Moved vegetables from pan.Add pork sausage and cook until almost done.  Add cumin and then vegetables.  Incorporating cumin well.  Salt and pepper to taste.  Set aside to cool slightly.  Add a little olive oil to sauce pan, and then add tomatoes.  Cook until they start to release moisture.  Add oregano and red chile sauce, and bring to a boil.  Salt and pepper to taste.  Slice the poblano without going through on the top and down the center.  Remove seeds.  Add even amounts of the pork mixture into each pepper.  Coat with tomato chile sauce, place foil over the top and bake in the oven for about 40 minutes or until the peppers are tender.  Mash avocado and thoroughly mix with lime juice, cumin and salt and pepper.   Add to zucchini and incorporate well.  Fold in zucchini.  Cover until you are ready to use it.  When the timer is almost up for the peppers, preheat the broiler.  Remove the foil, top with cheese and broil until golden brown.

Salt and pepper to taste and enjoy!

Berry Crepes

Oh yes I did.  My oldest turned 13 today and he wanted crepes for breakfast.  No problem.  Here is the deal with coconut flour.  The package clearly says that it can be substituted for up to 1/3 of the flour called for in a traditional recipe.  Well, I knew that wouldn't work because the crepe batter would be way too thin, so the only other option was to increase the egg.  Most crepe batters also call for some oil, but it still came out to runny.  Believe me, I tried just doing a normal adaptation from my favorite crepe recipe in Cooks Illustrated, but it was a huge miss.  It call for water too, but that was still too runny.  I tried almond and coconut milk from a container, again too runny.  Somehow, after 4 cups of crepe batter, this is what I came up with and it works.  

3 eggs

1/2 c. coconut milk, canned, more if needed

3 tbsp. coconut flour

Whisk eggs, milk, and flour well.  As noted above, if you need more coconut milk to make the batter the perfect consistency, add a little at a time. 

Heat crepe pan and lightly oil with coconut oil.  Pour in enough for a thin coat.  Cook until it starts to puff a bit and sets up, around 2-3 minutes depending on the size of the pan.  Turn over and cook an additional minute.

I choose to use grass fed dairy.  So therefore, I am not a STRICT paleo follower.  Once of the great things about eating real, good foods is that if you can be moderate, you can enjoy everything.

1 container organic ricotta

1/2 c. organic sour cream

2 tbsp. raw honey

Mix ingredients well.

2 c. mixed berries

1/2 raw honey

Heat berries until they start to release moisture and allow them to cook down a bit.  Add honey and allow it to melt and mix well.

Place crepe on a plate and put in a couple of tablespoons of the ricotta mixture.  Roll and then set aside on a sheet pan in a warm oven until you are done with all of the crepes.  Since I had to make this mix for 6 people (the recipe for the crepes can be double, tripled...whatever you need).  Otherwise, if you are just making it for you put a plate in the oven to warm them.  

Top with the berry mixture and enjoy!

Shrimp Curry with Mixed Vegetables

4 tbsp. coconut oil

1 onion, small dice

1/2 lb. snow peas

3 carrots, diced

2 summer squash, diced

1/2 lb. green beans, sliced into 1 inch pieces

1 crown broccoli, chopped

1 tomato, diced

2 tbsp. madras curry

1 can coconut milk

1 lb. shrimp

Heat 2 tbsp. oil in large sauté pan over medium heat.  Add onion and cook until they become golden.  Add carrots, place lid on pan, and cook, stirring often, until they are crisp tender.  While carrots are starting, steam lightly the broccoli and green beans to crisp tender.  Add snow pea, squash, green beans to other vegetables, cooking for a few more minutes until snow peas are done.  Remove vegetables and keep warm.  Add remaining coconut oil to pan and add curry powder.  Cook until the mixture starts to darken and very fragrant, a minute or two at the most.  Slowly add coconut milk and whisk well, until oil mixture is well incorporated.  Add shrimp and cook for 5 minutes or until shrimp are done.  Salt and pepper to taste.  Serve shrimp curry over vegetables and finish with diced tomatoes.

One of my biggest pet peeves is laziness when it comes to snow peas.  Please, please take out the vein, on both sides, so that is it not hard to bite through.  Takes a few extra minutes to do it, it is worth your time. 

Salmon Stuffed Tomatoes

These are SO good.  Wow.  I just might have them again for lunch today.  And healthy.

3 medium tomatoes

3 ounces cooked salmon (Fresh Atlantic, wild caught)

My favorite method for moist salmon is to set the oven to 350 degrees.  Place the salmon on a "fish only" silpat in a sheet pan, salt and pepper generously.  When the oven hits around 200 degrees put the fish in.  Set the timer for about 20-30 minutes depending on size of salmon fillet.  Start checking after about 3/4 of the time has elapsed.  The salmon is done when the thickest part feels semi firm.  You could also check with a fork if you are unsure. This honestly is the best way to do it, as it doesn't have a tendency to dry out even the thinnest of areas.

3 tbsp. dry pesto

4 ounces basil

1/4 c. pine nuts

2 cloves garlic

Chop well in mini food processor until it is mixed well.

Because this doesn't have oil you will need to use it immediately or freeze the remaining in a ziplock bag, air removed.

3 tbsp. almond meal

1/2 ounce raw cheese

salt and pepper

Preheat oven to 350 degrees.  Mix salmon, pesto, almond meal and part of cheese.  Finish mixture with a salt and pepper.  It will seem a little dry, but trust me on this, it will be fine.  The moisture from the tomato and the healthy oil from the salmon will create a perfectly moist filling.  Core out tomatoes and fill them with mixture.  Top with remaining cheese and cook for about 15 minutes.  

Enjoy!

Sesame Chicken

Teriyaki Chicken

1.5 pounds chicken breast, cut into medium cubes

1 c. almond meal

1 c. almond flour

3 eggs, whisked

1 tsp. sesame oil

1/2 c. tamari (organic, wheat free) OR you can substitute coconut aminos

1/4 -1/3 c. mirin

1/4 honey, or to taste

2 cloves garlic, minced

1/2 tbsp. ginger, minced or you can use 1 tsp. ground ginger in a pinch.

Mix almond meal with almond flour in a large ziplock bag.  You can also put the mix on a plate if you want to make sure your chicken pieces are thoroughly coated on each piece.  Salt and pepper to taste.

  

Preheat oven to 350 degrees.  Place a cooling rack inside a sheet pan.  

Whisk eggs with sesame oil.  Coat chicken in eggs and then in almond mixture and place on cooling rack, evenly spaced.  Place pan in oven.

While chicken is starting to cook, mixed tamari, honey, mirin, garlic and ginger together in a small sauce pan.  Heat on medium heat until it comes to a boil.  Reduce heat and watch closely so it doesn't boil over.  Stir often and allow sauce to thicken slightly then remove from heat.

Start basting chicken after the first 5 minutes, basting every 5 minutes until chicken is done, around 15-20 minutes, depending on the size of the cubes of course.

Roasted Carrots

4 large carrots, sliced diagonally

1 tbsp. olive oil

Preheat oven to 450 degrees.  Place carrots on sheet pan in a single layer.  Roast for 15-20 minutes until carrots start to caramelize.

Zucchinice (Zucchin-ice)

1 large zucchini, shredded on a box grater, and then squeeze out the liquid well.

With the big to do of recent about cauliflower and it's replacement for potatoes, rice and even bread, I thought I would give another favorite of mine a try.

I steamed the zucchini and then used it as rice with my dish.  Perfect replacement.  I topped mine with a little coconut aminos to compete the "rice" experience.

Blueberry Peach Crisp

I was craving a fruit crisp one night, after everyone was in bed of course, and this is what I came up with.  How can you go wrong with peach and blueberry?  And even better, I didn't have to share!

Preheat oven to 350 degrees.

Lightly oil an 8 ounce ramekin.  

1/3 c. blueberries

1/3 c. peaches, cut into bite size pieces

1/2 tbsp. arrowroot

2 tbsp. unsweetened coconut

1/4 c. almond flour

1 tbsp. coconut butter

Gently mix peaches and blueberries in one bowl.  Mix arrowroot and coconut in a different bowl and the gently fold with fruit mixture.  Put mixture in ramekin.

Mix together almond flour and coconut butter until the pieces are pea size.

Top fruit mixture with flour topping.

Bake for 15-20 minutes.

I didn't feel that I need to add sugar to this because the coconut was sufficient.  You could always add a little raw honey if you want something a little sweeter.

Paleo Bread

Bread is usually one of the hardest food items for people new to Paleo to give up.  Well, you really don't have to, not with a bread this good anyway.

4 c. almond flour, blanched

1 tsp. baking soda

1/2 c. ground flax meal

1 tsp. salt

2 tbsp. coconut oil

2 tbsp. raw honey

1/2 c. water

5 eggs

1 1/2 tbsp. apple cider vinegar

Preheat oven to 350 degrees.  Coat loaf pan with coconut oil, my favorite loaf pan here.  

Place almond flour in a food processor and pulse so there aren't any big pieces.  Add the baking soda, flax and salt and pulse again until well mixed.  Melt the coconut oil and honey gently in a saucepan.  When cooled add to processor along with water, eggs, and vinegar.  Pulse again until combined well.

Put into the loaf pan and cook 40-50 minutes or until toothpick comes out clean.

Enjoy!

If you want to see if made live, check out this video...

Thanks again Ryan and CrossFit Primal for asking me...can you tell I am not comfortable in front of a camera?

Chocolate Almond Coconut Chewy Bars

Do you remember the days when you got dessert with your schools lunches?  You know, when they used to actually COOK at the school, and it was homemade?  Well, one I recall was a peanut butter dessert with chocolate frosting.  One night I was going through some old recipes and came across this one and knew I had to make it Paleo.

Preheat oven to 350 degrees.  Oil 13x9x1 jelly roll pan.

1 c. raw honey

1/3 c. coconut oil, left solid

1 tsp. almond extract

1 egg

1/2 c. almond butter

1 c. almond flour

 3/4 c. unsweetened, shredded coconut

1 c. sliced raw almonds

1/2 tsp baking soda

1/2 tsp. salt

1/2. almond butter

1/2 c. coconut butter

1/2 c. raw honey

3-4 tbsp. cocoa powder

2-4 tbsp. almond milk

Mix honey and coconut oil together until well blended.  Add extract, egg, and almond butter and mix well.  Add the remaining ingredients, mixing together.  Spread in jelly roll pan so it is evenly distributed.

Cook for 20-25 minutes until the base turns golden.  Allow to cool about five minutes and then spread the 1/2 c. almond butter evenly over the top.  This base is designed to be chewy so it may pull if you aren't gentle with it.

Allow to cool.  For the frosting, mix coconut butter, honey and cocoa together.  Add the almond milk until the frosting becomes smooth and spreadable.  

After the base has cooled, evenly spread the chocolate frosting.  Refrigerate and slice into 2 inch squares...or eat a whole row if you are so inclined.

My other favorite thing was a toast that I remember getting in kindergarten for snack.  (Yes, believe it or not they used to actually provide a snack and milk for us!) I think it was just cooked in oven with butter and cinnamon and sugar.  It isn't Paleo, but it was good!