#1,748: Paleo Coconut Pecan Breakfast Bars

You are supposed to use an 8x8 pan for this recipe, but both of mine were being used, so I used a 9x13 pan instead, so my bars came out super thin (as I expected).  I think I probably prefer them thin because they are less eggy that way.  Although I enjoyed this right out of the oven, I realized that the tops and edges were definitely more browned than the bottom....So I flipped it over and put it back in the oven to try to brown the bottom (which was now the top) as well.  I did work a little and dried it out some, so I enjoyed these even more.  

Coconut oil

2 eggs

1 banana

¼ cup honey

½ tsp vanilla

⅓ cup coconut flour (I used coconut flour and flaxseed meal)

1 cup unsweetened shredded coconut

4 Tbsp coconut milk

½ cup chopped pecans (I used slivered almonds)

Preheat oven to 350 degrees. Use the coconut oil to grease an 8x8 pan.

Crack your eggs into a medium sized bowl and quickly whisk them up.  Mash your banana and add to the bowl with the eggs along with the honey and vanilla.

Add the coconut flour, making sure to combine everything well and ensuring there are no clumps.  Add the unsweetened shredded coconut and coconut milk and mix well.

Spoon the batter into your pan and smooth it out. Sprinkle the chopped pecans over top.

Bake your bars in the pre-heated oven for 20-25 minutes. Keep an eye on them - when the edges are golden brown and the center is firm, they're done!

#1,742: Sautéed Green Beans and Cashews

Here is a very easy, quick side dish you can make to go with just about anything.  I am a huge cashew lover, so I was happy to add them to this dish, but if you don't like cashews or have another nut on hand, it would be just as good so feel free to substitute.  

1/3 cup Balsamic Vinaigrette Dressing, divided (I used zesty Italian b/c that’s what I had)

1 lb. fresh green beans, trimmed

1 red pepper, chopped (I omitted)

1 small red onion, chopped

2 cloves garlic, minced

1/4 cup cashews, chopped

Heat half the dressing in large skillet on medium heat. Add vegetables and garlic; cook 8 to 10 min. or until vegetables are crisp-tender, stirring frequently.

Add remaining dressing; cook 1 to 2 min. or until heated through, stirring occasionally.

Sprinkle with nuts. 

#1,737: Baked Pumpkin Squares

I had leftover pumpkin from the Breakfast Oatmeal Cupcakes, so I figured I'd make another pumpkin oatmeal breakfast to freeze for the next week or two when I go back to school.  These taste really similar to the Oatmeal Cups I made a few days ago since they both have pumpkin and nuts in it.  That's okay though, it still gives me more easy breakfasts ready to go in the freezer.  This recipe didn't make many squares, and I was supposed to use mini muffin tins for this but I used my Pampered Chef square brownie pan instead since there is literally no clean up or struggles to get the muffins out of the tin!  I've been known to throw muffin tins out before instead of trying to scrub them clean! 

1 banana

1 egg

1 cup oats

1/2 cup pumpkin

1 tsp vanilla

1/2 tsp pumpkin pie spice

1/4 tsp kosher salt

1/4 cup raisins

3/4 cup milk

1/2 tsp baking powder

Preheat oven to 375*.  Beat eggs and add all other ingredients in a large bowl. Mix together.

Grease a mini muffin tin well and pour batter in to the brim.  Bake for about 15 minutes, or until cooked through.

Allow to cool completely before removing or your oatmeal might stick. Use a knife to cut along the edges and twist to remove.

#1,735: Baked pumpkin oatmeal cups

Oh my gosh, these were seriously so good, I'm still thinking about them in my freezer and thinking I will eat them for breakfast again tomorrow!  These are going to make a wonderful, healthy, and quick breakfast when winter break is over!  

5 cups rolled oats
2 1/2 cups over-ripe mashed banana (I used canned pumpkin)
1 tsp salt
5 stevia packets
optional: 2/3 cup mini chocolate chips (I omitted)
2 2/3 cups water
1/4 cup plus 1 tbsp coconut or veg oil
2 1/2 tsp pure vanilla extract
optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc. (I added some shredded coconut and some cranberry trail mix)

Preheat oven to 380 F, and line 24-25 cupcake tins.

In a large mixing bowl, combine all dry ingredients and stir very well.

In a separate bowl, combine and stir all wet ingredients (including banana (pumpkin)). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. (If you let them cool overnight, they’ll no longer stick to the liners.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated. 

#1,611: Parmesan Roasted Broccoli

Let me tell you how easy this recipe is and how much I truly loved this dish!  I mean I LOVED it and will probably make it again tomorrow.  And maybe the next day.  :)  It is a great, easy side dish (or main meal!!) to have on hand and throw together at the last minute.  So delicious!

2 big heads of broccoli, cut into florets
5 garlic cloves, peeled and thinly sliced (I used minced)
2 to 3 tbsp olive oil
1½ tsp salt
½ tsp freshly ground black pepper
2 tbsp freshly squeezed lemon juice
¼ cup roasted pecans, chopped (I used almonds)
⅓ cup freshly grated Parmesan cheese

Preheat the oven to 425 degrees F. 
Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with lemon juice, pecans and Parmesan cheese. Serve hot.

#1,020: Paleo Nut Crunch Granola

I cannot find this recipe anywhere.  I have no idea where I found it to and therefore can't give credit to the appropriate website/author.  So I apologize for this!!

Since starting paleo, one of the hardest things for me is breakfast in the mornings.  Although this girl loves to cook, my breakfasts need to be fast and pretty much pre-made.  I love breakfast bars and smoothies, both of which are not super paleo friendly.  I don't love eggs so I prefer not to eat an egg casserole reheated every day.  Then I found this recipe which is basically a cereal made of nuts and can be eaten with almond milk.  Yeah for cereal!

This granola is delicious as a cereal, snack or dessert.  It's fabulous.  OMG I love it!

3-4 cups raw mixed nuts (any except peanuts)
1 tbsp. honey
1/4 c coconut
Optional add-ins: dried fruit, sea salt, spices.

Preheat oven to 300 degrees. 

Mix the nuts in a large bowl.  Add in spices, coconut and sea salt if adding.  Mix.  Pour honey and coconut oil into the nut mixture and stir well. 

Spread the granola onto a baking sheet lined with parchment paper, and cook for about 25 minutes or until the granola is a nice golden brown color.  Stir once about halfway through. 

Remove from oven and let cool completely.  If adding fruit, you can add this now. 

Serve plain, with coconut or almond milk, mixed in coconut yogurt or with fresh fruit.