Pepperoni and Cream Cheese Pizza Rolls - Gluten Free

Serves:50 rolls Prep time:20 mins Total time:20 mins

1 6 oz Pack Pepperoni Slices

40-60 Stuffed Green Olives
40-60 Toothpicks
1 8 oz Block Cream Cheese (softened)
1 Tablespoon Sour Cream
2 Tablespoons Parmesan Cheese
Cup Italian Blend Shredded Cheese
1 Tablespoon Italian Seasoning
teaspoon Salt

1. Mix together cream cheese and sour cream until smooth.

2. Mix in Parmesan and Italian cheeses, Italian seasoning, and salt until well combined.

1. Pipe or spread about 2 teaspoons of filling onto the middle of each slice of pepperoni.
2. Skewer olives with toothpicks.
3. Fold over th sides of pepperoni and use the toothpicks to secure the pepperoni into rolls.

NO BAKE COCONUT SNOWBALLS

Ingredients:
1 3/4 cups unsweetened shredded coconut
3 tsp coconut oil
3 tbls maple syrup
2 tbls unsweetened coconut milk
1/2 tsp vanilla extract
1/8 tsp salt
organic dark chocolate
Directions:
1. Place 1 cup shredded coconut and 3 tsp coconut oil into the
bowl of a food processor. Process on high speed, scraping down the sides every once in a while,
until it reaches a butter consistency.
2. Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until all
of the ingredients have combined.
3. Add 3/4 cup of additional shredded coconut and process on high speed until all of the
ingredients have combined and formed a batter.
4. Shape the coconut mixture into 1 balls and coat with the additional shredded coconut.
Refrigerate for at last an hour or up to a week.
5. Bring to room temperature before serving.
Crunchy Mamas Coconut Flour Honey Biscuits

1/3 cup sifted coconut flour

1/4 tsp sea salt
1/4 tsp baking powder
1/4 cup very cold butter or melted coconut oil
4 eggs
1-2 TBSP honey (to taste. My husband likes it less sweet
and I like it sweeeet)
1-2 TBSP maple syrup(to taste. My husband likes it less
sweet and I like it sweeeet)

1. Preheat oven to 400

2. In a medium bowl, sift coconut flout, salt and baking powder together.
3. If using butter, cut cold butter pieces into the dry ingredients until you get a coarse mixture
4. In a small bowl, whisk together eggs, honey, maple syrup (and coconut oil if you are using this
instead of butter)
5. Add wet ingredients to dry and gently fold. If you are using butter, you will have a lumpy
mixture
6. Spoon batter into some lined muffin tins and bake for 12-14 minutes until golden brown

Coconut Almond Date Balls

2 cups pitted dates

cup water
2/3 cup raw rolled oats or other nuts
1/2 cup coconut flakes
cup raw almonds, chopped
1 tablespoon chia seeds
Optional coating: cup coconut flakes or cup
crushed almonds

Instructions
Place dates and water in blender or food processer and blend until smooth. Alternatively, chop dates
into tiny pieces and mix with water, smooshing dates pieces against side of bowl until smooth. Add
remaining ingredients and mix well. Shape mixture into 1-inch balls and roll in coconut flakes or crushed
almonds. Enjoy immediately, or refrigerate/freeze for later.
GARLIC BACON WRAPPED CHICKEN BITES

1 large chicken breast, cut into small bites (approx 22-27

pieces)
8-9 thin slices of bacon, cut into thirds
3 Tablespoons garlic powder (or 6 crushed garlic if preferred)
Instructions
1. Preheat oven to 400F (205C) and line a baking tray with
aluminum foil.
2. Place the garlic powder into a bowl and dip each chicken bite
into the garlic powder.
3. Wrap each short bacon piece around each garlic chicken bite. Place the bacon wrapped chicken
bites on the baking tray. Try to space them out so theyre not touching.
4. Bake for 25-30 minutes until the bacon turns crispy. Turn the pieces after 15 minutes if you can
remember.

Bacon Wrapped Butternut Squash Bites

2 1/2 cups diced butternut squash (1" cubes)
1 pack of bacon (340gr or 11 slices)
For the marinade: 1 TBSP olive oil, 1/2 TSP salt, 1 TSP
cinnamon
1 TBSP of chopped fresh sage or crushed dried sage for the
garnish
Bake in the oven at 350F for 30 minutes.
Yields 22 appetizers.
Instructions
1. Mix the cubes of butternut squash in a big bowl with olive oil, salt and cinnamon.
2. Place in the fridge for 1 hour.
3. Prepare your bacon while the squash is marinating.
4. Cut your bacon slices in half (NOT length wise but across in the middle).
5. Take your butternut squash out of the fridge.
6. Have your baking sheet ready, no need to oil.
7. Wrap each little dice of butternut squash in a piece of bacon.
8. Repeat until you are out of bacon and place the rolls on your baking sheet.
9. Sprinkle your sage on top for the garnish.
10. Bake in the oven at 350F for 30 minutes or until the bacon becomes brown and crispy.
Notes: Make sure you place the bacon roll with the end of the bacon facing down on the baking sheet. It
will keep the roll in place while roasting in the oven.
Breakfast Egg Muffins with Bacon and Spinach
Prep Time: 20 minutes Cook Time: 25 minutes Yield: 12 muffins
Ingredients
6 eggs
cup milk
teaspoon salt
2 cups grated cheddar cheese
3/4 cup spinach, cooked and drained (about 8 oz fresh spinach)
6 bacon slices, cooked, drained of fat, and chopped
1/2 cup grated Parmesan cheese (optional)
Instructions
1. Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-
stick cooking spray.
2. In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix. Stir spinach,
cooked bacon into the egg mixture. Ladle the egg mixture into greased muffin cups full.
3. Top each muffin cup with grated Parmesan cheese.
4. Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before
removing them from the pan.

EGG MUFFINS WITH H AM, KALE AND CAUL IFLOWER RICE

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 6
Ingredients
1 Cup Caulliflower cut into bite-sized pieces
3 Large eggs
1 Cup Kale lightly packed and torn into bite sized pieces
3/4 Cup Zaycon Foods Old Fashioned ham heavily packed and cut into bite-
sized cubes
Salt, Pepper
Instructions
1. Preheat your oven to 400 degrees and generously spray a ]muffin tin with
cooking spray. Set aside.
2. In a small food processor(mine is 3 cups) process the cauliflower until broken down and it
resembles rice. Set aside.
3. In a large bowl, ]whiskthe eggs. Add in the kale, ham, cauliflower rice and season with a pinch of
salt and pepper. Mix well.
4. Divide the mixture between 6 muffin tins* and then bake until the eggs feel set, about 20
minutes.
5. Let cool in the pan and then DEVOUR.
Cranberry and Feta Pinwheels
o cup dried sweetened cranberries
o 1 (8 oz) package cream cheese, room temperature
o cup crumbled feta cheese
o 14 cup chopped green onion
o 2 large flour tortillas, wheat or spinach for pretty color
1. Combine all ingredients except tortillas, mix well.
2. Divide and spread mixture evenly among tortillas.
3. Roll up tightly, wrap in plastic and refrigerate at least one hour.
4. To serve cut each roll into 12 slices.

Persian Cucumber Bites with Lox + Dill Cream Cheese

1 Points Plus Per Serving -- Individual Serving is 3 Pieces -- Recipe Makes Approximately 45 Pieces (depending on
size of cucumbers) 20 min Prep Time 20 min Total Time
1 pound organic Persian cucumbers, washed, ends trimmed and sliced into
3/4" rounds
4 ounces pre-sliced Wild Smoked Salmon (See NOTES)
1 8-ounce package organic cream cheese
2 tablespoons fresh dill leaves plus more for garnish
pinch kosher salt
pinch freshly ground black pepper

Clean cucumbers, trim ends and evenly cut into 3/4" rounds; Cut the smoked salmon into evenly sized pieces so
that they will fit on top of the cucumber rounds. Place the cucumber rounds on a serving tray and top with the
salmon pieces. Use up all the salmon. I put about two pieces per cucumber round. Combine the cream cheese, dill
leaves, salt and pepper in the body of a food processor or blender. Process until well combined and softened. Use
a piping bag (I used Wilton Tip #21) to evenly distribute the Dill Cream Cheese onto the rounds. Finish by placing a
small sprig of fresh dill on top of each round and refrigerate until ready to use. Serve and Enjoy!

Salted Chocolate Dipped Mandarin Slices

1. 5 mandarin oranges
2. 1/2 cup semi-sweet chocolate or dark chocolate chips
3. sea salt or coarse salt
4. 1 teaspoon shortening, optional

1. 1. Line a baking sheet with parchment or wax paper and set aside. Peel the mandarin oranges.
2. 2. In a microwave safe bowl or with the help of a double boiler, melt chocolate chips and add shortening,
if desired. Adding shortening is optional - it helps make the chocolate super smooth and easier to work
with. Using only melted chocolate will work fine as well.
3. 3. Dip each slice halfway into the melted chocolate and place on prepared baking sheet. Sprinkle with salt
and repeat until all slices are evenly coated and sprinkled with salt. Refrigerate for 10 minutes or until
chocolate has hardened. Enjoy! Salted Chocolate Covered Mandarin Slices will keep up to 2 days in an
airtight container or storage bag in the fridge.
 Coconut Flour Cookies Recipe
12 m 15 m 10 m 18 Servings
1/4 cup coconut oil
1/4 cup honey
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons coconut flour, (34g)
1/4 cup almond flour, (24g)
1/4 cup dairy-free mini chocolate chips, (45 g)
1. Preheat the oven to 350F. Line your baking sheets with parchment
paper or a silicone baking mat.
2. Mix together the coconut oil, honey, vanilla extract, and salt.
3. Add the baking soda, coconut flour, and almond flour and mix until combined.
4. Stir in the dairy-free chocolate chips.
5. Let the cookie dough sit for approx 10 minutes for the coconut flour to absorb the moisture.
6. Scoop the cookie dough onto the prepared baking sheets in approx 1 1/2 teaspoon portions and slightly
spread using the back of a spoon (they wont spread as much as traditional cookies when they bake, so you
have to help them out a little bit.)
7. Bake in the preheated oven for 10-12 minutes. The cookies will still be soft when they come out of the oven,
but will have lost their doughy shine. Let them sit on the baking sheets for several minutes to set before
moving them to cooling racks to finish cooling.

Paleo Gingerbread Cookies

Prep Time:30 minutes Cook Time:10 minutes
1/2 cup coconut oil (solid, not melted)
1 cup coconut sugar, divided
1/4 cup molasses
2 eggs
1 t vanilla extract
2/3 cup plus 1 T coconut flour, divided
1-1/2 t ground cinnamon
1 t ground ginger
Pinch ground cloves
Pinch ground cardamom
1/4 t salt
1 t baking soda
Additional coconut flour for dusting
1. Preheat oven to 350F. Grease a large cookie sheet with a bit of coconut oil.
3. In a large mixing bowl, cream together the coconut oil and 1/2 cup of the coconut sugar with a fork, until very
well combined. Add the eggs and honey and mix very well.
5. Add 2/3 cup coconut flour, cinnamon, ginger, cloves, cardamom, salt, and baking soda and mix very well.
6. Liberally flour the counter with some coconut flour and pat the dough out to about 1/4 inch thick circle. Cut as
desired with cookie cutters. If you find that your dough is a bit too sticky and not stiff enough, ball it up and knead
in a couple tablespoons of coconut flour. Then pat it out again and cut.
7. Transfer the cookies to the baking sheet and bake for 10-15 minutes, or until golden brown. Watch closely so
they dont burn.
8. While the cookies are cooling, combine 1/2 cup coconut sugar and 1 tablespoon coconut flour in a food
processor. Process for a couple minutes, or until powdery. Sift the powdered coconut sugar through a fine-mesh
sieve.
Pita sa sirom i spanaem
Sastojci:
500 gr kora za pitu
250 gr sira
250 gr spanaa, sveeg
200 ml jogurta
3 jaja
100 ml ulja
50 ml vode
1,5 kaiica soli
Priprema:
Spana potopiti u kljualu vodu 2 3 minute pa
procediti i iseckati.
Izgnjeiti sir, dodati spana i pola kaiice soli i promeati.
Ulupati jaja sa uljem, jogurtom, vodom i kaiicom soli.
Smesi sa sirom dodati nekoliko kaika smese sa jajima i sjediniti.
Podeliti kore na po 3.
Prvu koru premazati sa smesom od jaja, staviti drugu, premazati etkicom, pa treu, nije potrebno mazati i na
uu ivicu staviti deo fila pa uviti rolat.
Staviti u pouljen pleh.
Tako uraditi sa svim korama i filovima.
Na kraju poslagane rolate premazati sa smesom od jaja i staviti u prethodno zagrejanu rernu na 200 stepeni da
se pee oko 30 minuta zavisno od rerne.
Gotovo je kad fino porumeni.
Peenu pitu sa sirom i spanaem poklopite 5 minuta krpom, da se malo upari pa posluite.

Nepeena rolada od plazma keksa i kokosa

Sastojci za testo:
300 gr. mlevenog plazma keksa
2 prepune kaike kakao praha
100 gr. eera u prahu
2 kaike ruma
2 dcl. mleka
Sastojci za kremu:
100 gr. eera u prahu
100 gr. maslaca ili margarina
50 gr. kokosovog brana
Za uvaljavanje rolade:
50 gr. kokosovog brana
Priprema:
Mleveni keks, kakao prah, eer u prahu, rum i mleko dobro izmeati
(prvo mikserom, a posle rukama), da se dobije kompaktna masa koja
se lako moe formirati. Mikserom umutiti maslac ili margarin, te
dodati kokosovo brano i umutiti. Celofan posuti sa kokosovim
branom, staviti smesu od keksa i razvui.
Na smesu od keksa ravnomerno naneti kremu od maslaca ili margarina.
Saviti u roladu (ili u 2 rolade, kako Vam je lakse), uviti u celofan i staviti na hladno da se stegne.
Ohlaeno rezati na nite debljine 1 cm.
Od ove koliine namirnica dobila sam 50 kom. kolaia.