Paleo Friendly&Fabulous
Caramelized Coconut Chips
Anyone who knows me well knows I LOVE POPCORN!   I especially love those supposedly
"skinny" ones with only 35 calories per cup that are popping up in grocery
stores - Boom Chika Pop, Popcorn Indiana etc…They have become my go-to salty and
the kettle corn for that salty/sweet snack.  Obviously not on the paleo approved menu,
I was certainly missing my favorite "junk food" if you will - until I tried the Caramelized Coconut
Chips from the Well Fed cookbook.  Popcorn be damned!  I've now found
a whole30 compliant alternative that more than satisfies my craving for that
salty crunch.

No they do not taste like popcorn but these
cinnamon-caramelized coconut chips come very close to the experience: the
saltiness, the mild sweetness and that ever-so-satisfying crunch.  I can
live with that!

1/4 tsp salt
1/4 tsp cinnamon
1 cup unsweetened coconut
flakes (I buy mine at whole foods)

Mix the salt and the cinnamon in a small bowl with a fork.
Heat a non-stick skillet over medium high heat - about 2 min.
Add the coconut flakes and distribute evenly so they form a single layer in the pan.
Stir frequently as they begin to brown rather quickly so Pay Attention - about 3 min
When the flakes take on that caramel color, remove pan from heat.
Sprinkle the hot coconut flakes with the salty cinnamon and toss until evenly seasoned.
Transfer to a plate and allow to cool in a single layer to achieve maximum crunch.

 Now sit in front of the tele, watch whatever your guilty pleasure is
and enjoy this #pff snack!  May be stored at room temperature in an
airtight container - if they last that long.
Spinach and Meat Muffins
 This protein rich Meat & Spinach muffins from the Well Fed cookbook was a pleasant surprise.  Most people, myself included,  think of muffins for breakfast as something sweet and something you can grab-and-go.   Take the sweet out of the equation and you have a densely packed flavorful meat and spinach little package which can be enjoyed hot or cold, as a sit down meal or on the go.

1 1/2  ground beef
3 bags of frozen spinach (thawed)
1 small onion, diced
3 cloves of, garlic minced
1 tsp salt
1 tsp black pepper
1/4 tsp cayenne pepper
1 tbsp coconut oil (I buy organic, extra virgin)
3 large eggs, beaten
12 cup muffin pan
muffin liners
 1. Preheat oven to 375.
2. Empty your thawed spinach in a
colander and with the back of a wooden spoon, press down to drain all of the
liquid -you should end up with a ball of clumped spinach.
3. Heat a large
saute pan with 1 tbsp of coconut oil. Add onions and garlic, saute for about 3
min till onions are tender and translucent. Add the ground beef, continue to
saute until browned, about 5-7 min.  Add the spinach and mix just until
incorporated.  Season with salt, pepper and cayenne.
4. Turn heat
off, add the beaten eggs and mix well into the spinach/ground beef
5. Measure 1/2 cups of the meat mixture into the lined muffin
pan(you should have enough for 12 muffins)
6. Bake at 375 for 35-40
 *Leftovers may be
refrigerated and heated up before serving.
Here's what I
will do next time:
Add sliced button or cremini mushrooms for a meat,
spinach & mushroom muffin