Tuna Cakes

Prep time: 15min
Cook time: 10-15min
Yields: 7-8 Tuna Cakes

Ingredients:
2 Eggs
1/2 Medium Onion (minced)
2 Garlic Cloves (minced)
1/2T Dried Parsley (or double the amount if you have fresh!!)
1/2 T Dried Cilantro (or double the amount if you have fresh!!)
1t Sea Salt
Black Pepper to Taste
2T Lemon Juice
1/8t Ground Cayenne
4 Cans of Wild Tuna in Plain Waiter (drained)
3T Coconut Flour
Coconut Oil for Frying

In a medium-sized bowl, beat the eggs.  Add the onion, garlic, herb, spices and lemon juice. When everything is mixed together, add the tuna and mix. Once salmon is mixed, add the coconut flour. If it is too wet to form your cakes, add more a little at a time until you are satisfied.

Make your Tuna Cakes about 3 inches in diameter and place in coconut oiled frying pan.  Don't touch them until you are ready to flip. You will see the bottom edges start to brown. Flip and then do the same for the other side.  Add more coconut oil as needed. Serve hot with kosher dill pickles... Mmmm!! Enjoy!!

**Original recipe altered from Shannon at www.nourishingdays.com

Paleo Cinnamon Rolls

Dough:
2 Eggs
1T Honey
1/4C Coconut Oil, firm
2 1/2C Blanched Almond Flour
1/2t Sea Salt
1/2t Baking Soda

Filling:
2T Coconut Oil, melted
2T Cinnamon
3T Honey

Glaze:
1 Can Coconut Cream
1/8C Honey
1t Vanilla

Instructions:
Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, use a hand mixer to incorporate eggs, honey and coconut oil. Add almond flour, salt and baking soda. Mix until well combined.  Dump dough onto a piece of parchment paper. Place another piece of parchment on top and toll dough into a rectangle shape about 1/4-1/2 inch thick. In a small bowl, combine the Filling ingredients. Spread filling over the rolled out dough. Roll up the dough starting at the edge nearest you (the longer side of the rectangle) Using a sharp cutting knife, cut individual rolls about 1 to 1.5 inches thick. Place them on parchment lined baking sheet. Bake for 15-20 minutes until golden brown. While baking, mix the Glaze ingredients in a small bowl with hand mixer. Remove rolls from the oven and drizzle with the glaze. Serve warm and enjoy!

Healthy Homemade Chocolates

Cook time: 10min
Chocolate forming time: 10min
Yields: 24 Chocolate Balls (1in in diameter)

Ingredients
8oz unsweetened 100% chocolate
1/2C Almond Milk
1/4C Coconut Oil
1/4C Honey

Melt 8oz Unsweetened 100% Chocolate, 1/2C Almond Milk, 1/4C Coconut Oil, 1/4C Honey all together under low heat in medium non-stick pan. Once the chocolate is melted, you will notice that it will thicken.  Once it's started to thicken, take it off the burner immediately or it will start to burn. Add in as much or as little of any kind of nut you wish (my favorite are slivered almonds) Or you don't have to add nuts at all.  Once the nuts are in, wait for a couple of minutes for it to cool off. Once you can tolerate touching the chocolate, scoop out and roll balls up by hand and place on the parchment paper.  You can roll some in coconut although I prefer them without. These chocolates will remain very soft if left outside the frig.  I like to store them in the frig in a flat glass pyrex dish on the parchment.

Pumpkin Spice Muffins

Prep time: 10min
Cook time: 25-30min
Yields 10 Muffins

Ingredients:
1/2C Coconut Flour
4 Eggs (room temp)
1/4C Coconut Oil
6T Pumpkin Puree
2T Honey
1/2t Cinnamon
1/8t Nutmeg
1t Apple Cider Vinegar
1/4t Baking Soda

Instructions:
Stir coconut flour and eggs together thoroughly. Mix in coconut oil completely. Then pumpkin, then honey. Next, mix the spices in. It is important to do these steps in order. Next apple cider vinegar and then add the baking soda.  These last two ingredients will react with each other so you will want to get these into the muffin liners immediately and stick in an oven preheated to 350F for 25-30min.

I sprinkled a little pumpkin spice from Trader Joe's on top just for looks and a little taste :)

Paleo Belgian Pumpkin Waffles

Prep time: 10min
Cook time: 15min
Yields 4-5 belgian waffles

Ingredients

1/2C Pureed Pumpkin

3/4C Almond Flour

1/4C Canned Full Fat Coconut Milk

1/2C Shredded Unsweetened Coconut

2T Honey 

2 Eggs, whisked

1/8t Baking Soda

1T Vanilla Extract

1/2t Cinnamon

1/2t Nutmeg

1/4t Ginger

1/4t Salt

1/8t Cloves

Instructions

In a medium sized bowl, mix together coconut milk, eggs, honey, and vanilla. Then add the rest of the dry ingredients and incorporate. Last, incorporate the pumpkin puree. Cook in waffle iron greased with coconut oil for 3 minutes or until done. 

I like to take extra refrigerated coconut cream from the top of the full fat coconut milk and whip it to make coconut whipped cream! Berries give it a nice touch and then I drizzle honey.  Yum!