Chocolate Bark
Heyy! So here’s a quick and easy dessert idea for you for the Holidays. It’s pretty cheap to make in large quantities and it won’t make you feel all that guilty for eating!
Now in this I use a few different dried Fruits, but feel free to add nuts, shredded coconut, different kinds of dried fruit, you could add Vanilla into the chocolate {or peppermint or cinnamon}. Totally customize it to what you like! Your guests will love it and you’ll love the lack of work behind it 
The ingredients are basically as much as you want, there’s no set in stone amount {which makes it even better!}
Ingredients:
• Chocolate
• Raisins
• Dried Cranberries
• Chocolate Chips
How To:
• Melt your Chocolate {I did it in a bowl over simmering water… you could use the microwave if you’re super pressed for time. Just be careful not to burn it!}
• Lay a piece of parchment paper over a cookie sheet or some kind of flat portable surface {I’ve used plates, pizza trays, cookie sheets, cutting boards, etc}. And spread your melted chocolate in an even layer over it
• Top it with your remaining ingredients or whatever you’d like {I made this for my Dad and he likes A LOT of raisins and cranberries so I went over board}. Then gently pat everything down so it sinks into the chocolate.
• Chuck it in the fridge for a few hours to harden. When done pull out and break apart. Transfer to a serving dish and either serve right away or stick back in the fridge until ready.
Boom… Easy right? Now you might be thinking this isn’t “totally paleo”, but for the holidays, for a nice treat for yourself I say go for it. Use the best chocolate you can find ingredients wise, make sure it’s dark… and you should be fine!
Happy Holidays!
Paleo Mini-Thanksgiving 2012
Ahh Here’s the post that’s taken me forever to write! It’s all about our Mini-Thanksgiving. We go to my parents house for Thanksgiving so we wanted to do something the week before with just us and the puggle and the kitty! Now take into account this was for 2 people with the idea of being able to eat basically all day and have leftovers. Also yes you will see one non-paleo item … remember my husband is Mr. Not So Paleo and he is in love with his kraft box stuffing. It’s his favorite, it’s the holidays…why would I say no to him?
Also you could divide it up so some things are appetizers but we like it all together!
Our Mini Thanksgiving Consisted of:
Kielbasa {or you could do sausage} fried in butter with guacamole to dip them in
Sweet Potato Spears {In place of Mashed potatoes} but you could totally do Roasted Butternut Squash here
{I’ll upload this recipe tomorrow!}
Chicken Salad {This Chicken Salad had Celery, Raisins, Apple and Onion in it…very classic!}
Now I know…. Most people have Turkey.. But we didn’t want turkey, we’re having it next week! Why have it that often, plus turkey is more expensive. I got the chicken for $0.89/lb…but I only got a 5lb Chicken. Instead of the standard 10+ lb one.
This chicken was cooked using the Stock 101 Method, then half of it was used for Chicken Soup the other have for the Chicken Salad.
Nothing went to waste and I didn’t break the bank!
Few other things we had that don’t have images:
• Brie
• Salsa {I like Salsa with my Kielbasa}
• Homemade Mayo
• Box Stuffing {Not Paleo, but it was for my Mr. Not So Paleo}
My Method to prepping / cooking:
• I firstly made the mayo and chicken salad. Got it all set and in the fridge {already in the serving bowl} to chill while I cooked.
• Pre-heated my oven to 400{f} — Then I started prepping my mushrooms {cleaned and laid them out on a tray} and pre-made the filling.
• Cleaned, Cut and seasoned my Sweet Potatoes, Popped those in the oven {set timer for 30 minutes}
• I then filled and finished off my Stuffed Mushrooms and popped those into the oven along with the Sweet Potatoes {I also turned down the oven to 375 {F} when putting them in}.
• Cleaned up a bit, made another batch of mayo for the Sweet Potatoes, danced around the kitchen, Drank Coffee, and plated the Brie, Salsa and mayo.
• When the timer was almost done I set water to boil for non-paleo stuffing, cut up my kielbasa and fried it up in butter {but bacon fat would be amazing here}.
• When Timer went off I finished off non-paleo Stuffing, Dished up Kielbasa and served everything else up.
Boom… Done… This little feast took me about 1.5 hours to make…at the most… and it’s mainly because I was to busy dancing around the kitchen haha. So you could probably get it done in an hour if you hustle.
So..I hope you enjoyed this post and it gave you a wee bit of inspiration for your Thanksgiving Dinner! {Or really anytime you want just a big yummy eat all day sorta day}.
This also all cost around $20.00 to make. Which … is an awesome deal in my book!
Confetti Rice
So I’ve got the best Dad ever. Seriously he rocks, he’s the reason I can actually cook. He taught me every 101 to cooking there is and then some. This recipe is his brain child. I can’t remember when he came up with it…all I know is it is one very yummy summer side dish. Of course it works in the winter, but it’s fantastic with a side of grilled shrimp or steak. Now the amounts for everything are going to seem like a lot, but when my Dad cooks he’s serving up food for 6-8 people, plus he always wants leftovers {smart…smart man}. If you don’t need this much half the recipe, or make all of it and use it for leftovers and freeze some of it!
You ready?
Ingredients:
• 6-8 bags of boiling bag white rice
• 1 bunch of parsley
• 1 Red Pepper, finely finely diced
• 1 Yellow pepper, finely finely diced
• 1 Medium onion, finely finely diced
• 3-4 Cloves of garlic, finely minced
• Butter {or olive oil}
• Salt + Pepper
How To:
• Chop up your peppers and onions in a tiny dice add them into a pan with some butter and saute, on medium until soft and the onions are see-through about half way through cooking, add in your minced garlic. Transfer it to your serving bowl, and cover with aluminum foil.
• The Genius of this recipe is that my dad normally does step one two or three {or more} hours before dinner. Heck you could do it the night before if you want. So just leave that bowl on the counter until your ready to make your rice {unless you’re night-before{ing} it…then stick it in the fridge it.
• Boil your water for your rice, and cook according to directions. While your rice is cooking chop up your parsley. Add rice and parsley into serving bowl and mix well, sprinkle a little salt and pepper, mix again. Boom.
You’re done! Enjoy
Roasted Potatoes
This isn’t a “Paleo” Recipe… this is for my friends who either have not-so Paleo Family members {Like me!} or enjoy potato from time to time. Some Paleo People do eat potatoes and they’re bodies can handle it, if you’re one of those people, this recipe is for you too! Or I mean lets face it, one day… you might have to cook for someone who isn’t paleo, and why not feed them something closer to being paleo than Pasta… or something full of soy and grossness? This recipe will save the day then!
Ingredients:
• 2 lbs Red Bliss Potatoes {Or small white Potatoes}
• Olive Oil
• Salt + Pepper
• Dried Basil
How To:
• Preheat oven to 350 {F}
• Wash and quarter your Potatoes, then toss them in a bowl.
• Drizzle some Olive Oil and sprinkle Salt, Pepper, + Basil over the Potatoes
• Toss together, add them to a baking sheet, and bake for 30-45 minutes.
• I garnished with a little bit of parsley, but that’s totally optional!
Boom they’re done. I was told they were yummy by Mr. Not So Paleo. I made a Roast and just cooked these along side it. It’s a great way to cook potatoes without having to worry about cross contamination or anything like that!
Enjoy
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