"Nutella" Coffee

On that note...
This is my new favorite coffee drink.  However, I think Kenyan espresso might be a must.  So, good luck with that.
This isn't so much a recipe, as a compilation.  The proportions are 3/4 coffee to 1/4 hazelnut milk.

- freshly brewed espresso
- lightly agave sweetened hazelnut milk
- cocoa powder

1.  Prepare your coffee in the usual fashion.  I use a French press.
2.  Warm the hazelnut milk on medium high heat.  Stir rapidly with a whisk as it heats to create froth.  (Note:  Hazelnut milk doesn't get very frothy at all.)
3.  When the milk is warm, mix in about two tablespoons of cocoa powder.
4.  Pour your coffee into a large mug, no more than three quarters full.  Then add the warm chocolate hazelnut milk.
5.  Try not to guzzle it because it's so good!  Sip, savor, enjoy...

Paleo Waffles

I love waffles.  But really, who doesn't love a good waffle?  All crispy and sweet and full of all those little wells that you can fill with whatever form of deliciousness you like.  Waffles are so unbiased - you can dress them up in any mix of flavors and they pretty much always turns out with you lusting for more.  So here's my take on what is, in my opinion, one of the world's best food groups (yes, waffles are a group).
This recipe can also be used for pancakes, but why would you do that?


- 3 eggs

- 2  tablespoons grapeseed oil

- 1/4 cup agave

- 1 tablespoon vanilla

- 1/4 teaspoon salt

- 1/4 teaspoon baking powder

- 1/4 cup coconut flour

- 1/4 cup applesauce

1.  Beat eggs and oil in a mixer on high speed until fluffy.

2.  Add everything else.

3.  Brush grapeseed oil onto waffle iron

4.  Cook, eat, enjoy!

These are great with chocolate chips, cinnamon, apple sauce, blueberries and yogurt.  I bet they'd even be great with bacon and melon.  But then again, everything is good with bacon.  

What's your favorite waffle topping?  How creative can you get?  Post a comment with the craziest waffle combo you've ever eaten.

Cranberry Rose Chicken Stew

This stew is such a comfort.  It's warm and sweet and tangy, and has the most pleasant mix of aromas and flavors, if I don't say so myself.  Make it at the beginning of winter with a large mug of hazelnut milk hot chocolate.

- 2 packages of boneless, skinless chicken thighs (plus approximately 2 tablespoons of coconut oil for searing)

- 3 tablespoons coconut oil (for mushrooms and onions)

- half a pound button mushrooms, stemmed and sliced

- half a red onion, thinly sliced

- 3 bay leaves

- 1 1/2 teaspoons thyme

- 1/2 teaspoon nutmeg

- 1/2 teaspoon pink Himalayan salt

- 1 cup chicken broth

- 1 1/2 cups pure unsweetened cranberry juice

- 1 1/2 to 2 tablespoons rose water (rose is an acquired taste)

- 1 1/2 cups juice sweetened dried cranberries

1.  In a large frying pan, on medium heat, sear the chicken without fully cooking it, and cut it into bite size pieces.

2.  In a medium to large pot, sautee the mushrooms and onions in coconut oil at medium heat until tender.

3.  Add the chicken to the mushrooms and onions, along with the bay, thyme, nutmeg, and salt.  Let the chicken sautee in the mushrooms, onions, and spices to absorb the flavors.

4.  Next, add the chicken broth and cranberry juice.

5.  Mix in the dried cranberries.

6.  Let stew for at least 20 minutes on medium heat.

Paleo Chocolate Chip Cookies

Because sometimes you just need a cookie...

- 1/2 cup plus 1 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 8 tablespoons coconut oil
- 1 cup blonde palm sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1 cup chocolate chips (make sure they are soy free)

1.  In a small small mixing bowl, mix the coconut flour and baking soda.
2.  In a medium mixing bowl, cream the coconut oil and palm sugar.  Then add the eggs and vanilla.
3.  Blend the dry ingredients into the wet, and then add the chocolate chips.

Bake at 350 F for 13 minutes.
Yields a dozen cookies.