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"