Watermelon Cake

Watermelon WOW Cake

Prep time: 15 mins                   Cook time: 5 mins               Servings: 6-8
– 1 large seedless watermelon
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced almonds or shredded coconut
– Seasonal fresh fruit (for topping)Equipment:
Cutting board
Kitchen/Chef knife
Measuring spoons
Measuring cups
2 medium mixing bowls
Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon

1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy, about 5 minutes (it will not be as fluffy as dairy whipped cream). Place the bowl of whipped cream in the fridge until ready to use.

1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.

1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!). NOTE: You can leave the watermelon intact if you plan on traveling with it or do not want to cut it. Slicing a cake ahead of time just makes it much easier to dip the edges into the icing and then into anything else you want to adhere to the icing, such as the almonds or toasted coconut.
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.

Recipe courtesy: www.paleocupboard.com/watermelon-cake.html

Independence Day Burgers

Independence Day Burgers

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
Serves: 25 mins

¾ pound ground turkey
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt (sea salt)
1½ avocados
2 teaspoons lime juice
¾ teaspoons garlic powder
3 teaspoons olive oil
1. Mix the ground turkey together with the chili powder, cumin, onion powder, garlic powder, and salt in a medium
2. Form into three patties
3. Heat a large skillet over medium-high heat with 3 teaspoons of olive oil
4. Cook the patties, making sure they brown on both sides, until they are cooked through
5. Meanwhile, make your guacamole. Mash together the avocados, lime juice, garlic powder in a bowl. Season to
taste with salt
6. Serve burgers with a dollop of guacamole on each patty
Recipe by The Garlic Diariesat http://www.thegarlicdiaries.com/guacamole-turkey-burgers-21-day-fix/

Fireworks & Fruit Salad

Fireworks & Fruit Salad

Serves: 4

16 oz of Strawberries, washed and cut in half
1 pint of blue berries, rinsed
3 bananas sliced in thick chunks
⅛ cup of honey
1 fresh lime
1. Wash and cut all your fruit.
2. Combine in a bowl.
3. In a small bowl whisk together the honey and freshly squeezed lime juice.
4. Here is a hint – microwave your lime for 10 seconds before you cut and squeeze it. You will get more
out of it after it was warmed up.
5. Drizzle the honey lime glaze over the fruit and stir slightly to coat.
6. Serve immediately or refrigerate.
Recipe by Eating on a Dime at http://www.eatingonadime.com/red-white-and-blue-fruit-salad/

Ranger Cookies Revamped!

These are a family favorite that I have not tried with GF flour yet, but will be doing so this week.

from the Kitchen of Della Anderson (my beloved Grandma)

# 1

1 Cup Butter

1 Cup Sugar

1 Cup Brown Sugar


2 eggs

1 tsp. Vanilla

# 3

2 Cups Flour

1 tsp. Baking Soda

1/2 tsp. Baking Powder


2 Cups Rice Crispies

1 Cup Coconut

1 Cup Quick Oats


Cream #1, add #2, add #3 add #4 Beating well after each step

400 Degrees for 12 Minutes








Made Ahead Holiday Egg Cups

These freeze really well and the peppers add a festive flair!


  • 8 eggs
  • 8 ounces cooked ham, crumbled
  • 1 cup diced red/green bell pepper
  • 1 cup diced onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons water


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
  2. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.
  3. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.

Bacon Meatballs with Mango Sauce

For the balls:
  • 1.5lbs ground turkey
  • 6 slices of bacon, cut into 1 inch pieces
  • ½ yellow onion, diced
  • 1 egg, whisked
  • ¼ cup almond flour
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • salt and pepper, to taste
For the dipping sauce:
  • 1 mango, peeled and cut away from seed inside
  • 2-3 tablespoons ground old fashioned mustard (in the jar)
  • 1-2 tablespoons yellow mustard
  • 1 tablespoon raw honey
  • dash of chili powder
  • salt, to taste
For the balls:
  1. Preheat your oven to 350 degrees.
  2. Put a large skillet over medium heat and add your diced bacon to it.
  3. Once bacon has rendered some fat in the pan, add your onions. Mix together and poke at it randomly to make sure the bacon and onions don’t burn. Once bacon is cook through, add the bacon and onions to a plate with a paper towel on it to cool and soak up some excess fat.
  4. Now add your ground beef to a large bowl, then add your cooled bacon and onions, along with egg, almond flour, and seasonings.
  5. Use your hands to mix all that goodness up thoroughly.
  6. Now roll into little bite size balls and place on a parchment paper lined cookie sheet.
  7. Bake for around 10-15 minutes, depending on the size of the meatballs.
For the dipping sauce:
  1. While your meatballs are baking, time to make your sauce.
  2. Add your peeled and sliced mango to a food processor and puree until your have a sauce.
  3. Now add your ground mustard, yellow mustard, and honey to it and puree it all together.
  4. Taste to see if you want it sweeter or more tangy and add extra honey or mustard as needed.
  5. Add spices and salt and puree one more time.
  6. Place some toothpicks in your meatballs and let guests dip away!

Salted Caramel Apple Pie

Hi my name is Angie and I am a Salted Caramel addict!

Ingredients For Pie

  • 6 Medium Apples-  used Braeburn
  • 1/4 C Lemon Juice
  • 3 Tbsp Coconut Flour
  • 1 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • 1/4 Tsp Ginger
  • 3/4 C Maple Syrup
  • 1/4 C Water
  • 4 oz Butter, 1/4 C Full Fat Coconut Milk
  • 3/4 Tsp Very Find Ground Sea Salt,
  • Your Favorite Paleo Pie Crust. Recipe to follow…..

    Ingredients For Crust

    -2 cups blanched almond flour

    • ¼ teaspoon celtic sea salt
    • 2 tablespoons coconut oil
    • 1 large egg
    1. Place flour and salt in food processor and pulse briefly
    2. Add coconut oil and egg and pulse until mixture forms a ball
    3. Press dough into a 9-inch pie dish

    Peel and thinly slice apples. Make them as thin as you can… a mandolin would work great for this! Toss the chopped apples in the lemon juice to prevent discoloring and add a tartness. In a small bowl, mix together the apple spices (coconut flour, cinnamon, nutmeg and ginger). Toss sliced apples in apple spices and set aside.

    Begin preparing salted caramel by combining maple syrup, water and butter in a small saucepan. Allow butter to melt over medium high and mixture to begin to bubble. Allow mixture to continue to cook till it reaches a rich caramel color and consistency. When you run a spoon through the mix, it should take a second to fold back to where it was, if that makes sense. Once it reaches this point, removed from heat and add in coconut milk and salt. Make sure your salt is a very fine grind or it may not disperse properly.

    Now you are ready to assemble.
    Now begin by layering about 1/3 of the prepared apples into the crust. Top with about 1/3 of the caramel mix. Continue with another 1/3 of each, and then the final 1/3 of each. Top with prepared crust. I chose to sprinkle pieces of crust over mine as I had a 3 year old helping me, and that was a fun/easy step for her to do!

    In a 375 degree preheated oven, bake for 20 minutes before lowering temperature to 350 for an additional 25-30 minutes. Allow pie to cool completely before serving. Enjoy!


Paleo Caramel Sauce

This is great to serve over ice cream or to use for an apple dip!  Good enough to fool the kids!!
  • 1 can (13.5 oz) full-fat coconut milk
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • ½ tbsp coconut oil
  • ½ tbsp vanilla extract
  1. Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  2. Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  3. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  4. Add the coconut oil and vanilla extract and stir to combine.
  5. Serve the sauce warm or refrigerate in a sealed glass jar for up to two weeks. If refrigerating, leave on the counter for 10 minutes to cool, stir again, then refrigerate.

Caramel Candy

This is rich and wonderful nut candy that you’ll enjoy sharing with the whole family!
Crunchy and delicious right out of the freezer!
Caramel Candy
4 Tablespoons butter
1 cup honey
3 teaspoons vanilla
¼ teaspoon salt
3 cups pecans (unsalted)
2 cups peanuts (unsalted)
Bring butter, honey, vanilla, and salt to asimmer on low to medium heat for 15 minutes,stirring occasionally. Stir 3 cups pecans and 2cups peanuts into the caramel and continue sim-mering for another 5 minutes, stirring occasion-ally. (Turn heat off if it smells like it’s starting to burn!)
Grease a non-stick cookie sheet. Pour caramel-nut mixture onto pan and spread out evenly, separating into chunks. Allow to cool. Break off chunks and freeze extras in a zip-lockbag.(Candy will be slightly soft until placed inthe freezer. If you want crunchier candy, boilsyrup slightly longer.)