As the nights come sooner, and the air quickly turns colder, we all want a little bit of comfort from our food. Many people feel that they can’t have their cake and eat it to, but…that’s definitely not true! We’ve got you covered with some new twists on classic tasty treats to keep you happy and toasty warm! Special thanks to (EatDrinkPaleo; CalmMindKitchen; Health-Bent; and PaleoSpirit)

Egg Muffins with Onion Salami & Halloumi

Ingredients:

    6 eggs • 1 cup of diced salami • 2/3 cup of diced halloumi cheese (look for sheep’s or goat’s milk varieties (optional)) • 1 medium white onion, peeled and diced • A good pinch of sea salt • Some cracked pepper • 2tbsp olive oil

Here’s How to Make ‘Em:

    Sautee onion in olive oil until soft and golden brown. Remove from a frying pan to a container. Pan fry halloumi cheese on both sides until golden brown crust forms. Remove to the same container as the onion. Add diced salami to the mix and set aside until cooking time. If you’re preparing the muffin filling the same morning as baking, turn the oven on before you start frying the onion. Otherwise, pre-heat the oven to 325 F⁰ when you get up in the morning. Whisk 6 eggs together. Spray baking muffin molds with olive oil or rub some coconut oil or ghee on the sides and bottom. Divide the salami and halloumi filling between 6 molds. Pour in equal amounts of whisked eggs and stir each muffin case with a fork. Place on the middle shelf of the oven and bake at 170C for about 20-25 minutes or until the muffins have risen and firmed up on the top.

 

Spicy Rainbow Chili

Ingredients:

    2lbs ground beef •1-2 tablespoons fat of choice •2 medium onions, peeled and diced • 4 cloves garlic, minced • 1 large sweet potato, cubed • 3 medium peppers (we used one red bell pepper, one yellow bell pepper, and one green poblano pepper), diced • 1/2 can chipotles in adobo sauce, chipotles diced and de-seeded if desired • 1 28oz can diced tomatoes • Juice of 2 limes • 1-2 tablespoons cumin •1 teaspoon oregano • Salt, to taste

Here’s How to Make ‘Em:

    In a large, heavy-bottomed pot, add fat (we used Tropical Traditions Expeller-Pressed Coconut Oil), and melt over medium heat. Add onions and cook until translucent, stirring occasionally. This should only take a minute or two. Add garlic and beef and break meat up into chunks using a wooden spoon, browning on all sides until there is no more visible pink. Depending on the size of your pot, you might want to do this in two batches. If you’re not using grass-fed beef, drain most of the fat from the cooked meat. Otherwise, proceed to step 5. Add sweet potatoes, peppers, cumin and oregano. Stir and cook for about 3-4 minutes. Pour in diced tomatoes, lime juice, chipotle peppers and adobo sauce, and water until everything in the pot is covered. Stir all the ingredients up and salt to taste. Simmer for at least 15 minutes (until sweet potatoes are tender), but you could let this cook for an hour if you wanted to.

 

Paleo Pizza Bites

Ingredients:

    5-7 oz. (about 20-30 pieces) large pepperoni • pizza sauce •black olives • bell peppers • mushrooms • green onions (preferred over red or yellow simply b/c they don’t need a lot of time to cook) • grated cheese (optional)

Here’s How to Make ‘Em:

Get your oven to 400ºF. Lay the slices of pepperoni on a baking sheet and put them in the oven, on the middle rack, to get them crispy–about 8 minutes, flipping them over once. Start prepping your toppings while the peps are in the oven. The pre-bake step of the pepperoni is super important if you want a crispy pepperoni “crust”. Once you top the pepperonis they just don’t crisp up much…

Once they come out of the oven, place a spoonful of pizza sauce on each pepperoni slice and top with your ingredients. Place the baking sheet back in the oven and let the toppings get warm and melted, anywhere from 5-10 minutes.

 

Paleo Chocolate Chip Cookies with Walnuts

Ingredients:

    2 cups blanched almond flour • 1/2 teaspoon baking soda • 1/2 celtic sea salt • 1/4 cup palm shortening (or butter) • 1/2 cup coconut palm sugar • 1 large egg, room temperature • 1 tablespoon vanilla extract • 1/2 cup dark chocolate chips (gluten, dairy, soy free) • 1/2 cup walnut halves (optional)

Here’s How to Make ‘Em:

    Preheat oven to 350 degrees F. Sift almond flour, baking soda and salt into a medium bowl. In a stand mixer cream shortening and palm sugar together. Add the egg and vanilla extract and continue mixing, stopping to scrape down the sides as necessary. Stir in the chocolate chips and walnuts (if using). Use a small cookie scoop or large spoon to scoop out balls of cookie dough – each cookie approximately 2 tablespoons. Roll into balls. Place on a Silpat or parchment paper lined baking sheet and flatten out the dough into the thickness you like – the dough does not spread when cooking.

    Cook for 10-12 minutes.