These stuffed bell peppers will either have you coming back for seconds or even more!
Stuffed Butternut Squash, Cinnamon Peppers
Bell peppers stuffed with butternut squash and a dash of cinnamon to add a well-rounded taste. This can be used as an entree or for a snack on the go.
Preheat oven to 350 degrees Fahrenheit
Take your two bell peppers and cut off the top, then scrap out all the seeds.
Place hollowed out bell peppers on a baking sheet. Allow them to cook for 35-40 minutes or until soft.
Meanwhile, with the bell peppers in the oven. Sautée your butternut squash on medium heat with coconut oil.
Once you are sautéing the butternut squash for roughly 5 minutes, add in the diced onion.
Have a separate pan ready to cook the ground beef. Cook until brown with coconut oil.
While cooking the ground beef, crack open the large egg into the pan. Mix together.
If the onions has become clear or translucent, add the onion and butternut squash sautée to your meat/egg mixture.
Then add the remaining cinnamon, walnuts, salt and cardamom.
Be sure to cook everything together, cook until the butternut squash becomes soft and tender.
Then stuff the mixture evenly into your bell peppers!
Even though these Cinnamon Maca Bites are in the dessert section of Paleo Living, these bites pack a punch. Since Keto has become interlaced with Paleo, these two various healthy avenues seem to compliment each other. By cutting out the sugar, you’ll receive a healthy dose of protein.
The Cinnamon Maca Bites are filled with nutrient-rich fats and protein. Meaning one bite could fill you up. Consider these little bundles of joy to help boost your day. Every now and then, especially during the holidays, we need a pick me up snack. Instead of reaching for chips, reach for a bite!
Imagine these Cinnamon Maca Bites would be great with a cup of green tea! Another added note, this is a Ketogenic, sugar-free recipe!
By the way, this mini recipe can jumpstart the Ketosis diet!
Cinnamon Maca Bites
Bring out the food processor. Place every ingredient in the processor and blend for 1 minute.
Make sure to use a silicone ice tray. Or if you can find a mold that can withstand freezing temperatures.
Spoon the mixture into the cube spaces.
Allow to freeze for an hour or two until solid.
Then when it's time to serve this mini bites. However, allow the bites to thaw from the mold before taking them out one by one.
These Cinnamon Maca Bites will stay fresh for up to two weeks as long as they are in a sealed container in the freezer.
Whether you’re looking for the perfect side dish, a healthy protein enriched, post-workout food or, simply a holiday-themed meal… look no further. This Sweet potato apple cranberry dish is exactly what it should be. Not only will it smell like Fall/Winter in your home but this recipe will have everyone going back for seconds.
During the Winter seasons we only want food that smells and tastes good, however, this typically turns into a dish that is lacking in the nutrients department. Nevermind that, this combination of fruits and a healthy starch create a protein fueled dish. You may even notice a refreshing sensation spread throughout your body because of the combined nutrients.
Matter of fact this recipe would even work for someone who is feeling a bit under the weather. The number of healthy antioxidants with the cranberries, cinnamon, apples and sweet potatoes offer a great alternative. These foods working together to add fiber, good carbs and probiotics will make anyone feel better.
Sweet Potato Apple Cranberry Bake
Be sure to Pre-heat your oven to 375 Fahrenheit
Grease down the inside of your baking dish (this recipe is specifically for a baking dish) with Ghee or Coconut Oil
Peel the apples and sweet potatoes. Chop them into 1/2"
Take half of the chopped apples and sweet potatoes, place them in the dish. Yes, only half to begin with.
Place only 1/4 of the cranberries into the dish.
Then sprinkle some cinnamon and salt onto the mixture of sweet potatoes, apples and cranberries.
Then repeat with the leftover sweet potatoes and apples, following the rest of the cranberries and the remaining spices and seasonings.
Drizzle either coconut oil or ghee over the top to add a crisp look to your dish.
Cover the baking sheet for 60 minutes or until the potatoes are soft. Check your dish at the 30 minute mark, then proceed every 15 minutes until finished.
Breakfast is a meal characterized by many sugary and tasty treats. Eggs are great, but the occasional sweet tooth meal is a must!
This recipe is great for snacks, breakfasts, camping – any time you need to eat on-the go! We make this for camping trips and usually one of our prep meals at the beginning of the week… although it doesn’t last time long!
Granola has one of the highest content of sugar of any food for breakfast! This one has some sugar in the dried fruit and honey. If you have to stay away from sugar for a medical reason or natural sugars are difficult to digest, then limit or omit the honey and make sure to use a low-glycemic fruit like blueberries (without the added sugar).
We love the granola with dried cranberries – and they are easier on the wallet than some of the other dried fruits.
1. ¾ cup sliced almonds
2. ½ cup of walnuts
3. ½’cup of pumpkin seeds
¾ cup of unsweetened coconut
4. 3 tablespoon honey ( can omit if trying to lose weight)
5. 1 cup of dried fruit
6. 1 tablespoon cinnamon
7. 1 teaspoon of sea salt
- Preheat oven to 300 degrees.
- Combine the ingredients in a medium-sized bowl. Make sure to mix the sunflower seed nut butter and honey into all of the nuts to bind them together.
- Place the mixture into an oven safe pan, and bake for about 20-25 minutes.
- Refrigerate for two hours and keep refrigerated until right before eating (or it will fall apart).
Perfect breakfast or snack food to make on-the-go. Paleo granola has a chorus of nuts and a some natural sweeteners to make this tasty treat.
Preheat oven to 300 degrees.
Combine the ingredients in a medium-sized bowl. Make sure to mix the sunflower seed nut butter and honey into all of the nuts to bind them together.
Place the mixture into an oven safe pan, and bake for about 20-25 minutes.
Refrigerate for two hours and keep refrigerated until right before eating (or it will fall apart).