This Paleo Almond Butter Bread looks so warm and delicious right out of the oven! One of our members, DJ Clancy, his wife Lori shared this mouth watering picture on Instagram and the recipe with me. I can’t wait to make it soon! From her recommendations, it’s easy to make & freezes well, works great as sandwich bread or a delicious protein packed snack, topped with a nut butter, honey & fruit. Yum!
Paleo Almond Butter Bread
- 3/4 c smooth almond butter
- 4 eggs
- 1 tbsp honey (Lori uses 1/2 tbsp, so it’s not too sweet)
- 1/4 c blanched almond flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- Preheat your oven to 350 degrees.
- Mix together the almond butter, eggs & honey until creamy.
- Add the remaining ingredients to the batter & blend until creamy.
- Pour batter into a greased baking pan (3 1/2 x 7 1/2 in loaf pan. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool & slice. Seal & store at room temp for a few days, in the fridge for a few weeks, or in the freezer for a month.
Recently, Warren shared this recipe on the RISE blog. It’s another tried & true favorite!
It hails from nom nom paleo & is an easy, weekly staple that everyone is sure to love! See the original recipe with pictures here.
- 3 tbsp melted ghee, divided (could sub in grassfed butter or coconut oil)
- 10 oz white albacore tuna in water, drained
- 3 scallions, minced
- 3 tbsp minced cilantro
- 1 1/3 c mashed sweet potato
- zest from 1/2 a lemon
- 1 finely minced jalapeño pepper
- 2 large eggs
- 1/2 tsp crushed red pepper flakes
- salt & pepper to taste
- Preheat oven to 350 & use a brush to grease a muffin pan with 1 tbsp melted ghee (or you could use paper or reusable muffin tins)
- Mix together tuna, scallions, cilantro & sweet potato
- Mix in lemon zest, jalapeño pepper, eggs, red pepper, salt & pepper
- Scoop 1/4 c of the mixture into each muffin tin
- Bake for 20-25 mins
Today’s recipe was shared last week by Warren on RISE Charlotte’s blog. This recipe is super simple and very versatile. It’s a sweet potato hash that doesn’t lack in the flavor department and is good to eat for several days in a row. It can be breakfast, lunch, or dinner. Enjoy!
- 2 Medium to Large Sweet Potatoes (Peeled and cubed)
- 1 Medium Yellow Onion (Diced)
- 1 Granny Smith Green Apple (Cubed)
- 1 Package of Aidell’s Apple Chicken Sausage
- Optional green and yellow peppers (Diced)
- Heat 2 tbsp coconut oil on a skillet.
- Cook cubed sweet potatoes for 20-25 minutes on low to medium heat.
- Add in onions, green apple, chicken sausage and continue to cook for 20-25 minutes.
- If you wish you can add in green and yellow peppers.
- Serve hot & eat up! (Refrigerate all leftovers for an easy breakfast, lunch or dinner the next day!)
View original recipe here.