Paleo "goat cheese"

For Nut Cheese:

1/2 c. raw cashews, soaked for 2-3 hours, drained
juice of 1/2 lemon
1/3 c. water
1 Tb coconut oil
1 tsp raw apple cider vinegar
pinch of salt
In a food processor, combine all ingredients together.

For Basil Pesto:

1 c. basil leaves
2 garlic cloves
1/3 c. pine nuts
olive oil
1 tsp salt

1/2 c. sun-dried tomatoes
extra pine nuts to top with

Take a small glass ramekin and line with plastic wrap.
In a high-speed blender, blend all of the nut cheese ingredients until smooth. Place part of the mixture into lined ramekin.
Add pesto layer on top. Top with sun-dried tomatoes. Layer with remaining cheese.
Refrigerate for several hours until set. You can also freeze it.
Line a small appetizer plate with olive oil and dust with dried basil. Set 1 cheese block onto place, take off plastic wrap carefully, drizzle with oil and herbs, and top with pine nuts.
Pairs perfectly with rice crackers.

Sausage stuffed mushrooms

Ingredients

• 20 large button mushrooms;
• 1 lb. sausages, casings removed;
• 1 onion, thinly chopped;
• ½ bell pepper, thinly chopped;
• 2 cloves garlic, minced;
• 2/3 cup almond meal;
• 2 tbsp. fresh parsley leaves, minced;
• 2 tbsp. olive oil;
• Cooking fat;
• Sea salt and freshly ground black pepper

Preparation

1. Preheat your oven to 325 F.
2. Remove the stems from the mushrooms. Chop the removed stems finely and set aside.
3. Toss the mushroom caps in a bowl with the olive oil, and set aside.
4. Melt some cooking fat in a skillet placed over a medium heat.
5. Add the sausages to the skillet and cook for 8 to 10 minutes, while breaking them apart into tiny pieces with a wooden spoon.
6. Add the chopped mushroom stems, onion, bell pepper, and garlic to the sausages, and cook for another 5 minutes.
7. Add the almond meal and stir until well combined with the other ingredients. Remove from the heat.
8. Add the parsley; give it a good stir, and season to taste with salt and pepper.
9. Fill each mushroom cap with a generous amount of the sausage mixture.
10. Line all the stuffed mushrooms on a baking sheet, and place in the oven.
11. Cook for about 40 minutes or until the stuffing is browned and crusty.
12. Remove from the oven and serve while warm.

Paleo deviled eggs

Deviled eggs are going to be paleo if you make your own mayonnaise, but surely it has to be better if you add bacon!!!!

First put the eggs in the pot in cold water. Then turn on the stove, let the water come to a boil, and immediately turn it off again. Leave the pot on the stove, and let the eggs sit undisturbed for 10-15 minutes in the hot water – this way, they cook all the way through, but they don’t get that unappetizing gray color and chalky texture of overcooked yolks.

12 large eggs

4 slices of bacon

6 cherry tomatoes, minced

4 tbsp. minced lettuce

¼ cup of Paleo mayonnaise

Sea salt and freshly ground black pepper to taste

1. On the stove, hard-boil the eggs (this usually takes 10 to 12 minutes, see instructions in the introduction of this recipe). Once the eggs are done, remove the shells.
2. While the eggs are cooking, cook the bacon over a medium-high heat until nice and crispy, about 4 to 5 minutes. Mince the cooked bacon into tiny pieces.
3. Cut the eggs in half lengthwise, and remove the yolks. Place all the yolks in a medium bowl, and keep the whites aside.
4. Add the mayonnaise to the egg yolks, and combine with a fork until you get a nice soft texture.
5. Add the bacon and tomatoes to the egg yolk and mayonnaise.
6. Season with sea salt and black pepper to taste, and mix again.
7. Fill each egg white with the yolk mixture, about 1 tbsp. each, and garnish with minced lettuce.
8. Refrigerate about 20 minutes before serving.