Eat Savage 5 ingredients Chocolate Ganache Coconut Nests 

Dairy Free - Soy Free - Gluten Free

As featured on Rogers TV show Daytime Durham on December 17th, 2015

Ingredients: Nests: 2 Egg Whites 2 Cups of Organic Coconut Flakes Ganache: 1/2 cup of Full Fat Coconut Milk 1/2 lb of Eat Savage Chocolate Chips Garnish: 3 to 4 raspberries per dessert

Instructions:

1. Preheat oven to 350 degrees F

2. Lightly whisk the egg whites and pour over the coconut flakes

3. Stir Flakes until fully covered by the egg white

4. Spoon mixture into a greased muffin tin (we use coconut oil to grease the pan)

5. Bake for 10 to 15 minutes - watching closely after they start to brown.  Remove and cool in the tin.

6. While nests are baking, heat your coconut milk in a small saucepan.  Do not boil

7. Once warm, remove from heat and pour over your chocolate chips.  Let sit for 20 seconds.

8.  Slowly stir the coconut milk into the chocolate chips, they will melt and incorporate.  Stir for a couple minutes until all mixed together.

9. Pour into cooled coconut nests and top with 3 to 4 raspberries

10. Chill in refrigerator until ganache firms up.

Enjoy!

Chef's tip:  Take the extra ganache and put it in the refrigerator.  Once firm, take a melon baller and make truffle balls - drop the balls into bakers cocoa powder and then put onto a plate for the best paleo, dairy free homemade chocolate truffles.

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Eat Savage Roasted Tomato Basil Soup

As featured on Rogers TV show Daytime Durham on November 19th, 2015

Ingredients: 6 Roma Tomatoes 1 Tbsp Olive Oil Salt & Pepper to Taste 1 Tbsp Ghee 1 Onion, Chopped 3 Cloves Garlic, Minced 3 1/2 Cups of Chicken Broth 1/2 Cup Fresh Basil Leaves, Sliced 6 oz Can of Tomato Paste Salt & Pepper to Taste

Instructions:

1. Preheat oven to 350 degrees F

2. Clean and quarter tomatoes, toss with the olive oil and salt & pepper

3. Roast the tomatoes on a baking sheet for 30 Minutes

4. In a large pot, saute the onions in the ghee until translucent. Add the garlic and saute until you can just start to smell the garlic

5. Add in the roasted tomatoes and saute a minute or two before adding in the chicken broth, sliced basil & tomato paste. 

6. Stir continuously over medium heat until the tomato paste has dissolved into the broth

7. Bring to a bowl and then reduce heat to low.  Cover pot and simmer for 30 minutes.

8.  Use immersion blender to puree until smooth

Enjoy!

Watch our Episode Online:

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Balsamic Salad Dressing

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Eat Savage Zucchini Puttanesca

As featured on Rogers TV show Daytime Durham on January 15th, 2015

Instructions:

Noodles:
Peel Zucchini
Use a Vegetable Spiralizer to turn the zucchini into spaghetti type noodles
Heat the oil over medium high heat
Add the zucchini and saute until tender - season with salt and pepper
Remove cooked zucchini to a colander or pan to drain

Sauce:
Heat the oil over medium high heat
Saute the garlic in olive oil for 30 seconds or so - just until you can smell it
Add the capers, chili flakes and olives and saute until the garlic starts to brown
Add the canned tomatoes, salt & pepper and simmer until reduced.

Enjoy!

Watch our 13 minute segment on Roger's TV Show - Daytime Durham