Breakfast has become one of my favorite Paleo meals, but that's because it usually consists of some eggs, coffee, and a lot of bacon. So when my new friend Sarah asked me about my take on egg-free Paleo breakfasts, I was actually not sure what to say for a few minutes. I didn't have any advice! Then, I remembered something good. Smoothies!

I like to throw a couple handfuls of spinach into my fruit smoothies because it makes me feel sneaky. You can't taste it and if the color doesn't bother you, you're really not going to be able to tell the difference. Unfortunately, a smoothie doesn't keep me full nearly long enough, even with spinach. So, I threw half of an avocado in the blender, and it did the trick!

Ingredients:

Makes one big smoothie or two smaller ones.

1-2 handfuls of spinach

1/2 cup almond milk

1/2 cup strawberries + blueberries
(fresh is good but frozen is fine)

1-2 tbsp honey (more if you like)

1/2 of an avocado

1 banana

8-10 large ice cubes

1. Put ingredients in blender.

2. Blend.

3. Pour into a cute jar and drink with a straw.

Read recipe here.

Whether you are Christian or not, Easter is this weekend and it's a good excuse to wear pastels and eat candy! 

Because I wasn't really a big fan of packaged sweets even before I went Paleo, I made these homemade candy bars.

Yes, these are lovely, aren't they? But don't get me wrong--I'm not trying to take credit for some ingenious recipe over here. Basically, these things have the same ingredients as this chocolate bark, only presented in a different way. But like I said, Easter is coming up and I was trying to be festive. And since I can feel content simply eating melted chocolate and nuts right out of a bowl with a spoon, I thought it would be very fancy of me to make some bars while I was at it.

Ingredients:

11.5 oz bag of dark chocolate chips

2 squares of Baker's Chocolate

1 tablespoon coconut oil

Several handfuls of hazelnuts, chopped

Several handfuls of unsweetened, shredded coconut

1. Melt the chocolate in a double boiler, stir in the coconut oil (it makes it rich and shiny like ganache).

2. Throw in the chopped hazelnuts and shredded coconut. (How much of these ingredients you use depends upon how much you like nuts/coconut in your candy. I like it a lot, so I load it up).

3. Pour your chocolate/hazelnut/coconut mixture onto a parchment paper-lined baking sheet. 

Now comes a little trick!

I fold the parchment paper up like a little present so that the chocolate will end up thicker.

4. Freeze until solid. Unwrap from parchment paper, cut into bars and top with extra nuts and coconut. 

5. Enjoy! Have them with tea, or have them on their own. Refrigerate any extra. There probably won't be many left over.

Who needs Peeps when you've got these?