Moroccan Chicken Casserole and Vanilla Cupcakes

This week I made some awesome Paleo foods. Above is the Moroccan Chicken Casserole from Mark Sisson's website and it was delish! The cauliflower is just the right texture for rice and it's so refreshing. The spices are wonderful. It does take some prep time though so don't expect this to be a quick dish.

For my paleo challenge finished celebration I made myself some paleo cupcakes. FYI I used the almond flour recipe from Elana's cookbook, the link here uses coconut flour. The cupcakes were moist and just the right amount of sweetness.

Warm Fall Treats: Cinnamon Apple Chips and Roasted Cinnamon Vanilla Pecans

It's already starting to snow here in Colorado and it's making me crave warm baked goods. So when I saw the post on facebook from Paleo Pantry about cinnamon apple chips I HAD to make them!



All the cooking I've been doing lately is making me feel really creative in the kitchen and so I saw my bag of pecans and thought of those sugar roasted pecans you get at a fair..... well I don't choose to have sugar, but I thought I could flavor the pecans anyhow and roast them and turned out really yummy.

To Make Cinnamon Apples

Pre heat oven to 350. Slice your apple in thin slices. Coat them with small amount of grapeseed oil in a bowl and then lay out on a cookie sheet. Sprinkle apples with cinnamon and bake for 45 minutes or until apples are dehydrated and crisp. I like mine a little on the gooey side before they get too crisp.

To make Pecans:

In a small bowl place a cup of pecans, 2 tsp of vanilla, 1 tps grapeseed oil, and 1 tsp of cinnamon and mix well. Place pecans in a pyrex baking dish and bake for 20-30 minutes.


Try adding other flavors and spices. A little agave wouldn't be terrible ( if you are not being strict about your sugar) for a cheat treat.