Watermelon Cake

This was a paleo diet recipe I had found, and it was super yummy!!!

Watermelon Cake!

Ingredients:- 1 large seedless watermelon
- 2 cans full fat coconut milk (left in fridge for 6 hours or more)**
- 1/2 tsp. vanilla extract
- 1 Tbsp. honey
- 1 cup sliced raw almonds or shredded coconut
- Seasonal fresh fruit (for topping)


Directions:
TO MAKE THE COCONUT WHIPPED CREAM
1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.

TO MAKE THE TOASTED ALMONDS OR COCONUT:
1. Place a medium sized skillet over medium-high heat and allow the pan to get hot. 
2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool. 

TO ASSEMBLE
1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon "cake" into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!). NOTE: You can leave the watermelon intact if you plan on traveling with it or do not want to cut it. Slicing a cake ahead of time just makes it much easier to dip the edges into the icing and then into anything else you want to adhere to the icing, such as the almonds or toasted coconut.
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve. 

** In a pinch, if you don't have coconut milk, you can use whipped topping as well, it just doesn't stick as nicely

Strawberry Stuffed French Toast Brunch

Strawberry Stuffed French Toast

8 slices of potato bread
4 oz cream cheese, softened
1/2 c chocolate chips
1/2 pound strawberries, freshly sliced
1 1/4 c milk
3 eggs
1 tbsp butter

1.  Cut the crusts off the potato bread.
2. Spread a small amount of cream cheese on each piece of bread, on only one side.
3.  Place chocolate chips and about 6 strawberry slices on half the bread pieces.
4.  Press the other pieces of bread on top (cream cheese facing the middle) to make a sandwich.
5.  In a medium bowl, whisk together eggs and milk until smooth.
6. In a non-stick skillet, heat butter on medium heat.
7.  Dip sandwiches into the milk and egg mixture, turning once, until moistened.
8.  Place in non-stick skillet, for 3-4 minutes on each side, or until golden brown.
9.  Serve warm with fresh maple syrup.

For my brunch here, I made scrambled eggs, hashbrowns, and bacon to go with it.
Serves 4

Stuffed Bell Peppers

Stuffed Bell Peppers

(this recipe courtesy of Carrie Harrison, a dear friend)

Ingredients:

1 onion, diced

3 tbsp. canola oil

1 lb Ground beef, turkey, or chicken

1 can petite diced tomatoes

1 tsp chili powder

1 1/2 ts sea salt

1 can ranch style beans

1 c instant rice

1/2 c sliced mushrooms

1/2 tsp black pepper

1 c mexican cheese

1.  Preheat oven to 350. 

2. Cook Rice

3. Brown ground meat with the vegetables in a large skillet on medium heat

4. Slice the tops off of 8 large Bell Peppers and place upright in a greased pan (I used a 13x9 pan)

5. Mix the rice with the ground beef in the skillet.

6. Stuff the peppers with the beef and rice mixture.  (Stuff them well!) Top with shredded cheese.

7. Bake at 350 for 10 minutes.

8. Top with Fat-free sour cream or salsa and serve

Veggie Pasta

Veggie Pasta

 Ingredients:

1 box veggie pasta (Safeway, spinach, sun-dried tomato, carrot)

1 pound ground beef

3 large tomatoes, finely diced

1 16 oz can tomato sauce

1 tsp freshly chopped basil

1 tsp freshly chopped cilantro

1 tsp freshly chopped parsley

1 clove of garlic, finely chopped

Salt and pepper to taste

1/4 c parmesean cheese

Colby jack cheese, as desired, for the top

1.    Cook pasta according to box directions

2.  In a medium nonstick skillet, add ground beef, salt and pepper, until browned.  

3.  Add tomatoes, tomato sauce, herbs, and garlic.  Cook until tomatoes are tender.

4.    Add parmesean cheese; incorporate until smooth.

5.   Once pasta is done, drain.  Place back into the pot it was cooked in.

6.  Add sauce mixture to pasta.  Mix until fully incorporated.

7.  Add cheese; serve hot.