Paleo
Scroll Down!! The recipes follow the last listing! Scroll down!!
YOU WILL FIND:
A Fall Stew (Paleo)*, By: Carrie Gall McMahan, October 24, 2014
Apple Butter (Paleo)*, By: Nicole Makepeace, September 28, 2014
Buffalo Chicken Vegetable Soup*, By: Allana Alla Robinson, February, 5, 2017
Enchiladas*, By: Sarah Pechtl, July 30, 2018
Ground Beef-Sweet Potato Chili – Paleo*, By: Maria Manganas, February 27, 2017
Honey Apple Chicken (Paleo), By: Iris Fagan Barton, September 20, 2014
Jambalaya Soup (Paleo)*, By: Steve Lopez, December 7, 2014
Lemon Chicken & Cauliflower Herb "Risotto” (Paleo)*, By: Nicole Makepeace, September 23, 2014
Pizza Soup (Paleo)*, By: Peggy Russell, September 20, 2014
Spanish Rice with Shrimp & Chorizo (Paleo)*, By: Steve Lopez, October 31, 2015
Sweet Potato Brownies (Paleo)*, By: Peggy Sanders, September 20, 2014
A Fall Stew (Paleo)*, By: Carrie Gall McMahan, October 24, 2014
Ingredients:
2 lbs beef stew cuts
1 onion, chopped
1 red pepper, chopped
3 celery stalks, sliced
2 cloves garlic, minced
1 bay leaf
1 butternut squash, chopped into bite sized pieces
3 sweet potatoes, cut into bite sized pieces
1½ cups green beans, cut up
16 oz beef broth
tapioca starch for thickening
Directions:
Turn your Ninja to Stove Top High and caramelize the onions and peppers and celery with the garlic in olive oil. Add the remaining ingredients, except tapioca starch. Turn to Slow Cook Low for 6 hours, then thicken.
****
Apple Butter (Paleo)*, By: Nicole Makepeace, September 28, 2014
Ingredients:
5 cups diced apples
¼ cup honey
2 tablespoons cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
¼ tsp ginger
About 1 cup water, (to be added when needed)
Directions:
Mix all ingredients except water and place in your Ninja pot on Slow Cook High for 2 hours. Add ½ cup water and stir well and reset your time for an additional 4-5 hours. This largely depends on how small you have cut your apples. After 2-3 hours have passed, turn your Ninja to Slow Cook Low. Stir and mash up apples. A Teflon coated potato masher works well. Add some additional water if it seems to look dry. When the apples are mashed and the sauce holds its shape on a spoon; it's done. So yummy
****
Buffalo Chicken Vegetable Soup*, By: Allana Alla Robinson, February, 5, 2017
This is our first Paleo recipe EVER.
Ingredients:
3.5-4 pounds chicken breast (can use ground chicken & no need to precook regardless) - finely diced
1 sweet potato - peeled and diced
10 oz match stick carrots (can use a few carrots and just cut them into strips)
3-5 stalks of celery - cut into bite size pieces
1 white onion - diced
2 garlic cloves - minced
chili powder - to taste
paprika - to taste
cumin - to taste
1- 15 oz can tomato sauce
1-15 oz can diced tomatoes - keep liquid
1 cup hot sauce – your brand of choice
2 cups low sodium chicken broth
Prep:
Cut vegetables & chicken based on notes above
Recipe:
1) In the main pot, combine all ingredients and mix until all ingredients are well combined. Turn the Ninja to Slow Cook Low for 6 hours.
****
Enchiladas*, By: Sarah Pechtl, July 30, 2018
Ingredients:
4 chicken breast
28 ounces can tomato sauce
1 small can Chipotle in adobo sauce
1 yellow onion, chopped
3 green peppers, chopped
jalapenos, to taste
chili powder, paprika, cumin, and garlic to taste
Directions:
Place all ingredients into the Ninja pot. Turn the Ninja to Slow Cook Low for 8 hours. When tender, remove and shred the chicken, or very carefully shred in the Ninja pot, being careful not to scratch the pot itself.
Serve alone or with cauliflower rice. Top with desired garnishes: cilantro, black olives, avocado, etc.
****
Ground Beef-Sweet Potato Chili – Paleo*, By: Maria Manganas, February 27, 2017
Ingredients:
1 Tbs. coconut oil, melted (substitute avocado oil)
1½ lb grass-fed ground beef
1 green bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
2 sweet potatoes, cut into chunks (substitute 1 medium butternut squash)
2 (14.5-oz) cans fire-roasted diced tomatoes
3 Tbs. chili powder
½ tsp salt
½ tsp pepper
Directions:
Turn the Ninja to Stove Top High. Heat the oil. Add ground beef, bell pepper, onion and garlic; cook 8 to 10 minutes or until beef is browned, stirring to crumble. Stir in sweet potatoes, tomatoes, chili powder, salt and pepper. Turn the Ninja to Slow Cook Low for 6 hours.
****
Honey Apple Chicken (Paleo), By: Iris Fagan Barton, September 20, 2014
Ladies and Gentlemen! The Slow Cooker Paleo Honey Apple Chicken came out GREAT! I took my camera to the pot when it was done and it was not pretty to look at so I didn't take the pic!
Ingredients:
2 lb. boneless, skinless chicken breasts
1 sliced onion
2 cored & sliced apples
2/3 cup chicken broth
1 Tbs. raw honey
2 Tbs. freshly grated ginger (or 1 tsp dry)
1 tsp cinnamon
1 tsp sea salt
½ tsp paprika
½ tsp pepper
2 smashed garlic cloves
1 bay leaf
Directions:
Add broth to your Ninja pot. Next place onions over broth & then place chicken breasts on top of onions Top chicken with apples & then sprinkle all of the spices over apples. Pour in honey and top chicken with bay leaf. Cover & turn Ninja to Slow Cook Low 8-10 hours.
NOTE: Shred chicken if desired prior to serving & serve with roasted sweet potatoes. This dish can be served over rice if non-Paleo.
**I made wheat berries in a rice steamer and even though they smelled bad while cooking, they tasted great.**
Also, since I used partially frozen ingredients (yes, I freeze apple slices which I use in smoothies), I turned the Ninja to Slow Cook Low for 10 hours. The broth was fabulous and I couldn't see any fat. Hope you enjoy.
****
Jambalaya Soup (Paleo)*, By: Steve Lopez, December 7, 2014
Ingredients
5 cups chicken stock
4 peppers – any color you want, chopped
1 large onion, chopped
1 large can of organic diced tomatoes (leave the juice)
2 cloves garlic, diced
2 bay leaves
1 lb large shrimp, raw and de-veined.
4 oz. chicken, diced
1 package spicy Andouille sausage
½-1 head of cauliflower
2 cup okra (optional)
3 Tbs. Cajun Seasoning* (see below for how-to or use your own)
¼ cup Frank’s Red Hot (or hot sauce of your choice)
*How to Make Your Own Cajun Seasoning (from Emeril!):
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
(Yields about 2/3 cup)
Directions:
1. Put the chopped peppers, onions, garlic, chicken, Cajun seasoning, Red Hot, and bay leaves in your Ninja with the chicken stock. As you can see, I grabbed a container of my homemade stock directly from the freezer and threw it in. Set on Slow Cook Low for 6 hours.
2. About 30 minutes before its finished, toss in the cut up sausages.
3. While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice.
4. For the last 20 minutes, add in the cauliflower rice and the raw shrimp. Note: You can choose to quickly steam the cauliflower rice in the microwave and serve the jambalaya OVER it as well.
5. Enjoy clear sinuses!!
*****
Lemon Chicken & Cauliflower Herb "Risotto” (Paleo)*, By: Nicole Makepeace , September 23, 2014
Ingredients:
1 bag frozen cauliflower
½ cup coconut milk
½ cup chicken stock
½ tsp Rosemary
½ tsp basil
½ tsp chicken seasoning
1 chicken breast
1 tbsp coconut oil
2 lemons
Pepper
Italian seasonings
Directions:
Chop cauliflower up fine- I used a “Nutri Bullet” and pulsed it till rice like. Set aside.
Turn your Ninja to Stove Top High.
Put seasonings on chicken breast and brown in the coconut oil. Add juice of 1 lemon and slices of second lemon (I had a thicker chicken breast and did about 4 minutes each side).
Remove chicken and place on roasting rack.
Put cauliflower, coconut milk, stock and seasonings (more or less to taste) in pot. Place the rack with the chicken on top. Turn to Oven 350°. Should be done in 15-20 minutes.
****
Pizza Soup (Paleo)*, By: Peggy Russell, September 20, 2014
Paleo Pizza Soup*-Ninjafied! the base of the recipe comes from a blog post, linked back in comments. Traditional recipe is:
1 tablespoon ghee
3 cloves of garlic, minced
3 sprigs of thyme, minced
1 onion, diced
1- 6 ounce can tomato paste
1- 28 ounce can whole tomatoes, undrained
¼cup water
1 pound Italian sausage
1- 14 ounce can beef broth
½ red bell pepper, chopped
6 mushrooms, chopped
1 5 ounce package pepperoni
1- 2¼ ounce can sliced black olives
red pepper flakes
Directions:
Turn your Ninja to Stove Top High to fry the pepperonis.
Remove, wipe out and then use Stove Top High for the sausage and onions and green pepper.
Then remove and wipe out and start on Stove Top High add garlic. Very quickly so the garlic doesn't burn add crushed tomatoes and tomato paste and beef broth.
Turn you Ninja to Oven setting of 300° and let simmer 20 minutes.
Add in meat and vegetables and turn to Slow Cook Low if you have time, or if pressed for time leave on 250-300° Oven setting. I don't have the ability to blend the tomato sauce, hence the crushed which is a deviation of the recipe.
(Ghee is clarified butter. You could sub olive oil.)
This is my hubs and daughters most favorite soup I make. I make soup once a week and this is by far the favorite.
To assemble the soup, ladle it into a bowl and top it with the browned pepperoni, a few olives, and crushed red pepper flakes.
*****
Spanish Rice with Shrimp & Chorizo (Paleo)*, By: Steve Lopez, October 31, 2015
Ingredients:
6 large shrimp, peeled and deveined, tails on
1 medium chorizo, casing removed (I substitute ground andouille sausage since I did not have chorizo)
2 tsp extra virgin olive oil, divided
2-3 cups cauliflower rice
½ yellow onion, chopped
½ red bell pepper, chopped
3 cloves garlic, minced
1 tsp paprika
Juice of ½ lemon
1 Tbs. white wine vinegar
1 Tbs. tomato paste
½ cup chicken stock
2 green onions, chopped
Salt and pepper, to taste
Directions:
1. Heat one teaspoon of olive oil in Ninja on Stove Top High. Add the chorizo to the pot and use a wooden or silicone spoon to break into smaller pieces. Cook for 3-4 minutes until browned.
Remove to a plate, reserving any grease in the pot. Set the chorizo aside.
2. Add the shrimp to the pot and cook on each side for half a minute. Remove to a plate and set aside.
3. Add the remaining teaspoon of olive oil to the Ninja. Add the onion and bell pepper and sauté for 3-4 minutes. Stir in the garlic, paprika, and a pinch of salt.
4. Add the white wine vinegar and let cook for one minute. Stir in the tomato paste and stock and turn the down to Stove Top Low. Cook for about 5 minutes, until the onion mixture is soft. Add the desired amount of cauliflower rice to the pot along with another pinch of salt. Stir in the chorizo and shrimp and cook for 3-4 more minutes. Adjust salt and pepper to taste. Drizzle with lemon juice and top with green onions to serve.
*****
Sweet Potato Brownies (Paleo)*, By: Peggy Sanders, September 20, 2014
Ingredients:
1 sweet potato
3 eggs, whisked
¼ cup Gold Label Virgin Coconut Oil, melted
1/3 cup raw honey
½ cup Enjoy Life Chocolate Chips
3 tablespoons Coconut Flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon vanilla extract
¼ teaspoon cinnamon
pinch of salt
Directions:
Turn your Ninja to Oven setting of 425° and place your potato on the Pyramid mat, or the rack. Bake for 45 minutes. Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. Turn your Ninja Oven to 350°. Add your wet ingredients: coconut oil, honey, vanilla, and whisked eggs to the bowl and mix together.
Add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips. Mix well to incorporate all that goodness.
Pour into your Ninja utility/baking pan. Bake for 30-35 minutes, or until done.
Let rest to cool a bit.
Serves: 5-8
****
YOU WILL FIND:
A Fall Stew (Paleo)*, By: Carrie Gall McMahan, October 24, 2014
Apple Butter (Paleo)*, By: Nicole Makepeace, September 28, 2014
Buffalo Chicken Vegetable Soup*, By: Allana Alla Robinson, February, 5, 2017
Enchiladas*, By: Sarah Pechtl, July 30, 2018
Ground Beef-Sweet Potato Chili – Paleo*, By: Maria Manganas, February 27, 2017
Honey Apple Chicken (Paleo), By: Iris Fagan Barton, September 20, 2014
Jambalaya Soup (Paleo)*, By: Steve Lopez, December 7, 2014
Lemon Chicken & Cauliflower Herb "Risotto” (Paleo)*, By: Nicole Makepeace, September 23, 2014
Pizza Soup (Paleo)*, By: Peggy Russell, September 20, 2014
Spanish Rice with Shrimp & Chorizo (Paleo)*, By: Steve Lopez, October 31, 2015
Sweet Potato Brownies (Paleo)*, By: Peggy Sanders, September 20, 2014
A Fall Stew (Paleo)*, By: Carrie Gall McMahan, October 24, 2014
Ingredients:
2 lbs beef stew cuts
1 onion, chopped
1 red pepper, chopped
3 celery stalks, sliced
2 cloves garlic, minced
1 bay leaf
1 butternut squash, chopped into bite sized pieces
3 sweet potatoes, cut into bite sized pieces
1½ cups green beans, cut up
16 oz beef broth
tapioca starch for thickening
Directions:
Turn your Ninja to Stove Top High and caramelize the onions and peppers and celery with the garlic in olive oil. Add the remaining ingredients, except tapioca starch. Turn to Slow Cook Low for 6 hours, then thicken.
****
Apple Butter (Paleo)*, By: Nicole Makepeace, September 28, 2014
Ingredients:
5 cups diced apples
¼ cup honey
2 tablespoons cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
¼ tsp ginger
About 1 cup water, (to be added when needed)
Directions:
Mix all ingredients except water and place in your Ninja pot on Slow Cook High for 2 hours. Add ½ cup water and stir well and reset your time for an additional 4-5 hours. This largely depends on how small you have cut your apples. After 2-3 hours have passed, turn your Ninja to Slow Cook Low. Stir and mash up apples. A Teflon coated potato masher works well. Add some additional water if it seems to look dry. When the apples are mashed and the sauce holds its shape on a spoon; it's done. So yummy
****
Buffalo Chicken Vegetable Soup*, By: Allana Alla Robinson, February, 5, 2017
This is our first Paleo recipe EVER.
Ingredients:
3.5-4 pounds chicken breast (can use ground chicken & no need to precook regardless) - finely diced
1 sweet potato - peeled and diced
10 oz match stick carrots (can use a few carrots and just cut them into strips)
3-5 stalks of celery - cut into bite size pieces
1 white onion - diced
2 garlic cloves - minced
chili powder - to taste
paprika - to taste
cumin - to taste
1- 15 oz can tomato sauce
1-15 oz can diced tomatoes - keep liquid
1 cup hot sauce – your brand of choice
2 cups low sodium chicken broth
Prep:
Cut vegetables & chicken based on notes above
Recipe:
1) In the main pot, combine all ingredients and mix until all ingredients are well combined. Turn the Ninja to Slow Cook Low for 6 hours.
****
Enchiladas*, By: Sarah Pechtl, July 30, 2018
Ingredients:
4 chicken breast
28 ounces can tomato sauce
1 small can Chipotle in adobo sauce
1 yellow onion, chopped
3 green peppers, chopped
jalapenos, to taste
chili powder, paprika, cumin, and garlic to taste
Directions:
Place all ingredients into the Ninja pot. Turn the Ninja to Slow Cook Low for 8 hours. When tender, remove and shred the chicken, or very carefully shred in the Ninja pot, being careful not to scratch the pot itself.
Serve alone or with cauliflower rice. Top with desired garnishes: cilantro, black olives, avocado, etc.
****
Ground Beef-Sweet Potato Chili – Paleo*, By: Maria Manganas, February 27, 2017
Ingredients:
1 Tbs. coconut oil, melted (substitute avocado oil)
1½ lb grass-fed ground beef
1 green bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
2 sweet potatoes, cut into chunks (substitute 1 medium butternut squash)
2 (14.5-oz) cans fire-roasted diced tomatoes
3 Tbs. chili powder
½ tsp salt
½ tsp pepper
Directions:
Turn the Ninja to Stove Top High. Heat the oil. Add ground beef, bell pepper, onion and garlic; cook 8 to 10 minutes or until beef is browned, stirring to crumble. Stir in sweet potatoes, tomatoes, chili powder, salt and pepper. Turn the Ninja to Slow Cook Low for 6 hours.
****
Honey Apple Chicken (Paleo), By: Iris Fagan Barton, September 20, 2014
Ladies and Gentlemen! The Slow Cooker Paleo Honey Apple Chicken came out GREAT! I took my camera to the pot when it was done and it was not pretty to look at so I didn't take the pic!
Ingredients:
2 lb. boneless, skinless chicken breasts
1 sliced onion
2 cored & sliced apples
2/3 cup chicken broth
1 Tbs. raw honey
2 Tbs. freshly grated ginger (or 1 tsp dry)
1 tsp cinnamon
1 tsp sea salt
½ tsp paprika
½ tsp pepper
2 smashed garlic cloves
1 bay leaf
Directions:
Add broth to your Ninja pot. Next place onions over broth & then place chicken breasts on top of onions Top chicken with apples & then sprinkle all of the spices over apples. Pour in honey and top chicken with bay leaf. Cover & turn Ninja to Slow Cook Low 8-10 hours.
NOTE: Shred chicken if desired prior to serving & serve with roasted sweet potatoes. This dish can be served over rice if non-Paleo.
**I made wheat berries in a rice steamer and even though they smelled bad while cooking, they tasted great.**
Also, since I used partially frozen ingredients (yes, I freeze apple slices which I use in smoothies), I turned the Ninja to Slow Cook Low for 10 hours. The broth was fabulous and I couldn't see any fat. Hope you enjoy.
****
Jambalaya Soup (Paleo)*, By: Steve Lopez, December 7, 2014
Ingredients
5 cups chicken stock
4 peppers – any color you want, chopped
1 large onion, chopped
1 large can of organic diced tomatoes (leave the juice)
2 cloves garlic, diced
2 bay leaves
1 lb large shrimp, raw and de-veined.
4 oz. chicken, diced
1 package spicy Andouille sausage
½-1 head of cauliflower
2 cup okra (optional)
3 Tbs. Cajun Seasoning* (see below for how-to or use your own)
¼ cup Frank’s Red Hot (or hot sauce of your choice)
*How to Make Your Own Cajun Seasoning (from Emeril!):
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
(Yields about 2/3 cup)
Directions:
1. Put the chopped peppers, onions, garlic, chicken, Cajun seasoning, Red Hot, and bay leaves in your Ninja with the chicken stock. As you can see, I grabbed a container of my homemade stock directly from the freezer and threw it in. Set on Slow Cook Low for 6 hours.
2. About 30 minutes before its finished, toss in the cut up sausages.
3. While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice.
4. For the last 20 minutes, add in the cauliflower rice and the raw shrimp. Note: You can choose to quickly steam the cauliflower rice in the microwave and serve the jambalaya OVER it as well.
5. Enjoy clear sinuses!!
*****
Lemon Chicken & Cauliflower Herb "Risotto” (Paleo)*, By: Nicole Makepeace , September 23, 2014
Ingredients:
1 bag frozen cauliflower
½ cup coconut milk
½ cup chicken stock
½ tsp Rosemary
½ tsp basil
½ tsp chicken seasoning
1 chicken breast
1 tbsp coconut oil
2 lemons
Pepper
Italian seasonings
Directions:
Chop cauliflower up fine- I used a “Nutri Bullet” and pulsed it till rice like. Set aside.
Turn your Ninja to Stove Top High.
Put seasonings on chicken breast and brown in the coconut oil. Add juice of 1 lemon and slices of second lemon (I had a thicker chicken breast and did about 4 minutes each side).
Remove chicken and place on roasting rack.
Put cauliflower, coconut milk, stock and seasonings (more or less to taste) in pot. Place the rack with the chicken on top. Turn to Oven 350°. Should be done in 15-20 minutes.
****
Pizza Soup (Paleo)*, By: Peggy Russell, September 20, 2014
Paleo Pizza Soup*-Ninjafied! the base of the recipe comes from a blog post, linked back in comments. Traditional recipe is:
1 tablespoon ghee
3 cloves of garlic, minced
3 sprigs of thyme, minced
1 onion, diced
1- 6 ounce can tomato paste
1- 28 ounce can whole tomatoes, undrained
¼cup water
1 pound Italian sausage
1- 14 ounce can beef broth
½ red bell pepper, chopped
6 mushrooms, chopped
1 5 ounce package pepperoni
1- 2¼ ounce can sliced black olives
red pepper flakes
Directions:
Turn your Ninja to Stove Top High to fry the pepperonis.
Remove, wipe out and then use Stove Top High for the sausage and onions and green pepper.
Then remove and wipe out and start on Stove Top High add garlic. Very quickly so the garlic doesn't burn add crushed tomatoes and tomato paste and beef broth.
Turn you Ninja to Oven setting of 300° and let simmer 20 minutes.
Add in meat and vegetables and turn to Slow Cook Low if you have time, or if pressed for time leave on 250-300° Oven setting. I don't have the ability to blend the tomato sauce, hence the crushed which is a deviation of the recipe.
(Ghee is clarified butter. You could sub olive oil.)
This is my hubs and daughters most favorite soup I make. I make soup once a week and this is by far the favorite.
To assemble the soup, ladle it into a bowl and top it with the browned pepperoni, a few olives, and crushed red pepper flakes.
*****
Spanish Rice with Shrimp & Chorizo (Paleo)*, By: Steve Lopez, October 31, 2015
Ingredients:
6 large shrimp, peeled and deveined, tails on
1 medium chorizo, casing removed (I substitute ground andouille sausage since I did not have chorizo)
2 tsp extra virgin olive oil, divided
2-3 cups cauliflower rice
½ yellow onion, chopped
½ red bell pepper, chopped
3 cloves garlic, minced
1 tsp paprika
Juice of ½ lemon
1 Tbs. white wine vinegar
1 Tbs. tomato paste
½ cup chicken stock
2 green onions, chopped
Salt and pepper, to taste
Directions:
1. Heat one teaspoon of olive oil in Ninja on Stove Top High. Add the chorizo to the pot and use a wooden or silicone spoon to break into smaller pieces. Cook for 3-4 minutes until browned.
Remove to a plate, reserving any grease in the pot. Set the chorizo aside.
2. Add the shrimp to the pot and cook on each side for half a minute. Remove to a plate and set aside.
3. Add the remaining teaspoon of olive oil to the Ninja. Add the onion and bell pepper and sauté for 3-4 minutes. Stir in the garlic, paprika, and a pinch of salt.
4. Add the white wine vinegar and let cook for one minute. Stir in the tomato paste and stock and turn the down to Stove Top Low. Cook for about 5 minutes, until the onion mixture is soft. Add the desired amount of cauliflower rice to the pot along with another pinch of salt. Stir in the chorizo and shrimp and cook for 3-4 more minutes. Adjust salt and pepper to taste. Drizzle with lemon juice and top with green onions to serve.
*****
Sweet Potato Brownies (Paleo)*, By: Peggy Sanders, September 20, 2014
Ingredients:
1 sweet potato
3 eggs, whisked
¼ cup Gold Label Virgin Coconut Oil, melted
1/3 cup raw honey
½ cup Enjoy Life Chocolate Chips
3 tablespoons Coconut Flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon vanilla extract
¼ teaspoon cinnamon
pinch of salt
Directions:
Turn your Ninja to Oven setting of 425° and place your potato on the Pyramid mat, or the rack. Bake for 45 minutes. Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. Turn your Ninja Oven to 350°. Add your wet ingredients: coconut oil, honey, vanilla, and whisked eggs to the bowl and mix together.
Add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips. Mix well to incorporate all that goodness.
Pour into your Ninja utility/baking pan. Bake for 30-35 minutes, or until done.
Let rest to cool a bit.
Serves: 5-8
****