Paleo Jicama Fajita Hash, Cinnamon Tahini Muffins, & Coconut Cinnamon Cereal

Paleo Jicama Fajita Hash

What you'll need:

               2 tbsp butter or ghee

                1 large jicama root, peeled

                1 large onion, peeled, halved and sliced into long strips

                2 bell peppers, halved, seeded and cut into strips

                1lb fajita meat

                1 tbsp montreal steak seasoning (check for gluten, or make your own)

Assembly:

1. In a large nonstick pan, melt butter. While melting, spiral slice jicama with a veggie slicer, mandoline, or vegetable peeler.

2. Toss in pan and cook until browned- about 10 minutes.

3. When done, remove from pan, set aside. Add fajita meat, peppers and onions to pan. Cook until browned and meat is cooked through- about 10 more minutes.

4. Add jicama back to pan, stir well. Cook another 5-10 minutes to let flavors come together. Serve hot, and dig in! :)

 

Cinnamon Tahini Muffins

What you'll need:

               1/2 cup Coconut Flour

                6 Eggs

                1/2 cup Tahini

                2 Mashed Bananas

                1 Tablespoon Cinnamon

                2 teaspoon Vanilla

                1/2 teaspoon Baking Soda

                2 t Apple Cider Vinegar

                1/3 cup Coconut Milk

                Optional:  2 Tablespoons Maple Syrup

Assembly:

1. Combine all ingredients with an electric mixer until well combined.  Spoon batter into prepared muffin tins.

2. Bake at 350 degrees for 20-30 minutes. Makes 12 muffins. Enjoy your treat to go! :)

 

 Coconut Cinnamon Cereal

What you'll need:

               1 cup unsweetened shredded coconut

                1/2 cup raw sunflower seeds

                1 tablespoon ground cinnamon

                1/4 teaspoon sea salt

                1/4 cup maple syrup

                1 large egg

                1/2 teaspoon melted coconut oil

Assembly:

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.

2. Place the shredded coconut and sunflower seeds in a food processor and grind for 30 seconds.

3. Add the cinnamon, salt, maple syrup, egg and coconut oil and pulse until combined, about 2 minutes.

4. Scoop the mixture onto the prepared baking sheet and cover with a second piece of parchment paper.

5. With a rolling pin, flatten the mixture to 1/4-inch thick. Remove and discard top piece of parchment paper.

6. With a wet knife, score the mixture into 1-inch squares. Place in the oven and bake for 10-15 minutes, until firm to the touch.

7. Remove from the oven and let sit in the pan for 15 minutes to allow the cereal to become crisp.

8. Gently break or use a knife to cut the cereal into 1-inch pieces. Store in an air-tight container in the refrigerator for up to 1 week. Boom, you've got breakfasts or snacks on hand! :)