Ingredients:

• 1/3 Cup of EnjoyLife Chocolate Chunk Pieces
• 2 Tbsp of Honey
• 1/2 Cup of Dates, Coarsely Chopped
• 1/2 Cup of Raisin, Coarsely Chopped
• 1/4 Cup of Almonds, Coarsely Chopped
• 1/3 Cup of Pecans, Coarsely Chopped
• 1/3 Cup of Walnuts, Coarsely Chopped
• 1/2 Tsp of Himalayan Sea Salt Finely Ground
• 1 Tbsp Coconut Oil

Preheat oven to 350º

In a large bowl mix the fruit and nuts together, Add in the honey and mix until all the pieces are coated evenly.

Sprinkle with Himalayan sea salt and mix until well combined.

Take a springform pan and line the removable bottom with plastic cling wrap, then put the pan back together. For best results make sure the plastic wrap is pulled tight and evenly.

Using the coconut oil grease a baking pan or sheet pan.

Spread out the fruit and nut mixture onto your pan and bake for 20 minutes at 350º.

While the fruit and nut mixture is baking melt the Chocolate in the microwave, I recommend melting using the 30 second method. . . go only 30 seconds at a time until the chocolate is melted and smooth. This will help keep the chocolate from over melting and burning. 

Once the chocolate is melted pour it into your springform pan and spread evenly. 

Put the chocolate in the fridge until the fruit and nut mixture is done baking, this will allow for the chocolate to set.

Once the fruit and nut mixture is done baking take the springform pan out of the fridge, take the fruit and nut mixture and scoop it onto the chocolate mixture while it is still hot. Spread it evenly over the chocolate then take a flat spatula without holes preferably and press the mixture into the chocolate until in starts to become firmer.

Place in the fridge for 30 minutes for the chocolate and the honey to set. 

Once fully set take a sharp knife and run along the edge of the pan then release the bottom from the pan. Remove the mixture from the plastic and put onto a cutting board.

Cut into 12 wedges and store in an airtight container in the refrigerator for longest life. Tho they may not last to long! 

Enjoy whenever you need to satisfy your sweet tooth!

<3 Talie Marie "Pleasantly Paleo"

Ingredients:

• 1 Fresh Kielbasa 
• 1 Red Pepper diced in large chunks
• 1 Green Pepper diced in large chunks 
• 1 Red Onion diced in large chunks 
• 1 1/2 Tbsp of Coconut Oil
• 1 Tbsp of Dijon Mustard

Cut kielbasa into small coins size pieces, I freeze mine for easier cutting.

In a large skillet over md-high heat brown and cook completely the kielbasa pieces, this can take up to 10-12 minuted if frozen.

Once cooked fully through remove onto a dish and add the red peppers, green peppers, and red onion to the pan with the kielbasa drippings.

Sauté over medium heat for about 6 minutes, then add in the coconut oil and toss until the veggies are well coated.

Cook for another 5-6 minuted or until the veggies are tender but not mushy. 

Add in the Dijon Mustard and toss until well combined. 

Add the browned kielbasa back into the skillet and toss until the coconut oil and dijon mustard sauce coats all the pieces. 

Plate up and enjoy! 

​<3 Talie Marie "Pleasantly Paleo"

Ingredients:

• 3 Cups of Cauliflower Rice 
• 1 Tsp of Coconut Oil
• 1/2 Cup of Chopped Pecans
• 1/2 Cup of Chopped Walnuts
• 1/2 Cup of Cranberries {fresh or dried}
• Himalayan Sea Salt and Pepper to Taste

In a frying pan over medium heat put cauliflower rice with the coconut oil and sauté for 4-5 minutes.

Add in the pecans, walnuts, and cranberries and sauté until the nuts become fragrant and the cranberries become tender {Fresh may burst but the dried will become softer}.

Sprinkle himalayan sea salt and pepper to taste and Enjoy! 

​<3 Talie Marie "Pleasantly Paleo"

Ingredients:

• 2 Lbs of Ground Beef
• 1 Small Red Onion fine dice {divided}
• 1/3 Cup Red Pepper diced fine
• 1/2 Cup Green Pepper diced fine
• 1 Tbsp of Jalapeño fine dice
• 1 14oz Can of Diced Tomatoes
• 1 Cup of Tomato Puree
• 2 1/2 Tsp of Tomato Paste
• 1 Tbsp of Minced Garlic
• 2 Tsp of Ground Mustard
• 2 1/2 Tsp of Chili Powder
• 1 Yellow & 1 Orange Pepper
• Himalayan Sea Salt & Pepper to taste

Preheat oven to 350º

Brown ground beef and drain off the excess grease and return to the pan and put the heat to medium.

Add "Half" of the red onion and both the diced red and green peppers to the beef and cook until the the veggies are tender.

Add the can of diced tomatoes with the juice to the beef and then add the tomatoes paste mix in the paste well then add in the tomato puree.

Add the Garlic, dried mustard, and chili powder.

Let simmer on medium for 5-8 minutes and add the jalapeño and continue to simmer.

Salt & Pepper to taste and continue to simmer.

Take the yellow and orange pepper and cut them in half removing the stem, seeds, and ribbing. Place on a baking sheet that has been greases with coconut oil then spoon the beef mixture into the pepper halves.

Bake for 15 minutes at 350º. Garnish with chopped chives {optional} and enjoy! 

<3 Talie Marie "Pleasantly Paleo"

Ingredients:

• 1 1/2 Cup of Raw Almonds 
• 1 Cup of Raw Pecans
• 1 Cup of Raw Walnuts
• 2/3 Cup of Raw Pepitas {Pumpkin Seeds}
  
• 1/2 Cup of Pumpkin Puree 
• 2 1/2 Tbsp of Coconut Oil
• 3/4 Cup of Honey
• 2 Tbsp of Vanilla
• 2 Tbsp of Ground Cinnamon
• 1/2 Tsp of Ground Ginger
• 1/2 Tsp of Ground Cloves
• 3/4 Tsp of Himalayan Sea Salt

In a food processor pulse together almonds, pecans, walnuts, and 1/3 of the pepitas unlit they are small bits about the size of granola.

Put the nut mixture into a large mixing bowl.

Melt honey and coconut oil together then add vanilla and mix until well combined.

Add spices: cinnamon, ginger, cloves, and himalayan sea salt and mix until combined.

Add pumpkin puree and mix until smooth and combined.

Pour over crumbled nut mixture and stir until all of the nuts are evenly coated. 

Grease a baking sheet pan with coconut oil then spread mixture evenly over a baking sheet pan.

Bake at 300º for 30-35 minutes.

Let cool completely and then crumble the nut mixture into a large bowl, it may still be sticky from the honey but that is OK... 

Mix in the remaining 1/3 cup of pepitas and mix thoroughly.

Store in an air tight container in the refrigerator, do not pack or press the mixture into the container. You may need to shake it to crumble the pieces when you open the container. 

Enjoy hot or cold, Perfect with warmed Vanilla Almond Milk... I like the Almond Breeze Vanilla Hint of Honey with this!

<3 Talie Marie "Pleasantly Paleo"

Ingredients:

• 1 Cup of Champagne Vinegar
• 1/4 Cup of Honey
• 1/4 Cup of Coconut Sugar
• 1/2 Tsp Ground Cinnamon 
• 1/4 Tsp Nutmeg
• 1/4 Tsp Ground Ginger
• 1/8 Tsp Ground Clove
• 1 1/2 Pounds of Cut and Cubed Fruit :

                 1 Anjou Pear
                 1 Macintosh Apple
                 1 Granny Smith Apple

In a medium saucepan combine vinegar, honey, coconut sugar, and spices over medium heat, heat until the honey is melted and the coconut sugar is dissolved. 

Cut and cube your pear and apples. Leave the skin on!

Mix chances and put in one large mason jar or two mall ones.

Pour your spiced pickling liquid into the mason jar completely coving the fruit and seal.

Put the jar{s} in the refrigerator for two weeks, this will allow for maximum pickling! 

Pickled fruit will stay good for an additional two weeks while refrigerated and is perfect with Roasted Pork Tenderloin! 

<3 Talie Marie "Pleasantly Paleo"

Ingredients:

• 1 LB Sweet Potatoes
• 2 tbs Coconut Oil
• Himalayan Sea Salt

Preheat your oven to 400º.

Start by washing your sweet potatoes.

Leaving the skin on slice your sweet potatoes thin using a knife or mandolin.

Melt coconut oil and toss sweet potato slices in a large bowl until evenly coated. 

Lay out coated slices on a baking sheet, make sure not to over lap the slices.

Sprinkle with Himalayan Sea Salt.

Bake for 15-20 Minutes or until slightly brown, if you see darker spots that is OK! 

Remove from oven and and place chips on a cooling rack, this will help crisp them. Chips will appear soft when first out of the oven. 

Once chips are crisp store in an air tight container. 

Ingredients:

• 35-40 Shrimp (cleaned and deveined)
• 6 large Zucchini's 
• 1/4 cup of Coconut Oil or Ghee
• 2 Tbls Minced Garlic
• 3 Tbls chopped Curly Parsley
• 2 Tbls Avocado Oil
• Himalayan Sea Salt & Black Pepper 

Start by cleaning your shrimp and put in a bowl in the refrigerator to keep chilled. 


Take your zucchini and peel it, then with the same peeler peel the zucchini into fettuchini ribbons. Peel each zucchini until you reach the seeded centers.

Place ribbons in a steamer and steam until tender. 

In a deep sauté pan add avocado oil, minced garlic, and curly parsley and warm over medium heat until fragrant, be careful not to burn the garlic. 
 
Add the shrimp, Shrimp cooks quickly about 3 minutes on each side. The shrimp will turn a pink color when cooked. Once the shrimp is cooked add in the zucchini noodles then toss together until evenly coated with garlic sauce mixture. 

Serve up in 4 bowls and enjoy!

<3 Talie Marie "Pleasantly Paleo"