This recipe showed up in my news feed a few days ago, and I have been anxious to make them ever since I laid eyes on them. TRULY the easiest cookies that I have ever made. Paleo, GF, vegan, easy, … Continue reading
These bars. I made these awhile ago then lost the recipe. No worries. I found it again! 1. They’re easy to make. 2. They’re stupid good. I brought a pan of these guys to my gym this morning. I think they loved them. Here is what you need to know:
2 Cu almond butter (the original recipe calls for peanut butter, but I subbed almond butter for PB)
3/4 Cu honey
2 tsp vanilla extract
1/2 tsp baking soda
1 tsp salt
Mix together with a fork, then bake in a 9×13 at 300 F for 25 minutes, or until the edges start to turn golden brown.
That’s it! Done and done. These are made without flour, which made me skeptical, but they ended up moist and cake-like. Perfect, really. You’ll never know they’re gluten-free, grain-free, dairy-free, and Paleo.
Make them. I promise you won’t be disappointed. I also recommend keeping them in the fridge for really only one reason: so that you won’t eat the entire pan in one sitting.
Original recipe here.
This. Cracked Nut Butter. Cookie Dough flavor. When I saw this in the grocery store, my first thought was YUM, that looks delicious…..and FULL of bad things. I turned the jar over and turns out, not so bad. Ingredients: Raw almonds, Raw pecans, Whey Isolate w/ honey, Unsweetened Organic coconut flakes, Organic virgin coconut oil, and Organic pastured ghee. I was pleasantly surprised. Of course I had to try it. Delicious. Delicious in smoothies. Delicious on fruit. Delicious on pancakes. Delicious on a spoon.
It does have a texture and flavor that I took me a little bit to place. Somewhat gritty. Sweet, but not too sweet. After reading the ingredients again, I figured it out. Pecans. So good. I am typically an almond butter girl, but this is definitely worth switching for. Check it.
Chia seeds. Packed with a big nutritional punch in a tinylittleseed. Chia seeds are interesting little buggers. When dry, they look kind of like a poppy seed. When moisture is added, it basically turns into a gelatinous orb. It has been debated that these seeds can help curb hunger. I guess my take on it is that since the seed sort of expands, it helps you to feel more full. In addition to maybe curbing hunger, these seeds are pretty good for you. Fiber, protein, calcium, antioxidants, and omega-3. All of that in these tinylittleseeds.
I typically use Chia seeds when I make shakes and smoothies. I’m always looking for other uses for these funky little seeds. Recently, I came across this pudding recipe on the Deliciously Organic site. Sounds pretty delicious.
1-1/2 Cups full fat coconut milk
4 Tbsp real maple syrup (or honey)
1 Tbsp vanilla extract
1/2 tsp almond extract (optional)
1/3 cup chia seeds
1/2 cup fresh berries
1. Whisk coconut milk, maple syrup, and extracts until smooth.
2. Stir in chia seeds
3. Divide mixture evenly between 4 glasses.
4. Let sit at room temperature for 2 hours.
Note: If you’d like to make the pudding ahead of time, cover tightly and chill in the refrigerator. Set pudding out for 15 minutes before serving. Best if eaten within 24 hours.
I found this recipe a couple of days ago, printed it off, and set it on my counter. This morning, before work, I quick whipped up a batch to throw in my lunch bag. I altered it just slightly due to time. I had about a half a can of coconut milk and added almond milk to make the 1-1/2 cups. I was out of maple syrup so I used honey. I didn’t have any almond extract so I left that stuff out as well. I had my blender out, so I threw it all into the blender and gave it whirl. Once mixed, I poured the pudding into mason jars and put them in my lunch bag for work.
Around lunchtime (about 6 hours after making the pudding), I tried this stuff out. I added fresh raspberries to make it pretty. This stuff is pretty fantastic. As my medic partner so eloquently put it, “It looks reptilian!” The seeds do give it a funky look and texture, but that’s alright. The flavor makes up for it. It totally reminded me of tapioca pudding. Subtly sweet, a hint of vanilla, and packed with healthy goodness.
I WILL be making this again. I foresee having this stuff on hand often to have as dessert. Perfect.
Recipe HERE. Also listed is a chocolate version. I plan to make that one next time. I have fond memories of warm tapioca pudding with chocolate chips. Ahh, memories.
Question: What goes best with chili? Answer: cornbread. A friend of mine who made the Chicken Chili recipe, that I recently posted, commented that I needed to find a good cornbread recipe. A couple weeks after that, I came across this recipe. The site that posted it is called Paleo Porn. Because of the name, I actually kind of felt a little dirty looking at it. The food looks ridiculously delicious. Paleo Porn is ok to look at on the work computer. Guilt-free.
Maple Paleo Cornbread
2 cups blanched almond flour
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon sea salt
5 organic eggs
1 cup canned coconut milk
1/2 cup maple syrup
8 tablespoons grass-fed butter, melted
1. Preheat the oven to 350°F.
2. Combine almond flour, coconut four, baking soda and sea salt in a large mixing bowl.
3. Add eggs, coconut milk and maple syrup to a small mixing bowl and combine well with a hand mixer.
4. Make a well in the center of the dry ingredients and add the wet ingredients. Mix with a hand mixer until fully combined.
5. Slowly drizzle the melted butter into the bowl while the mixer is going and mix until fully combined. The mixture will become smooth, rather than grainy, once the butter is fully mixed.
6. Pour the mixture into an 8×8 glass baking dish, smooth the top with the back of the spoon and transfer the dish to the oven.
7. Bake for 25 minutes at 350°F.
8. Increase the heat to 450°F and bake for 15 minutes, this will crisp up the top of the cornbread.
9. Reduce the heat back to 350°F and bake for final 15 minutes. Test with a toothpick to make sure inside is fully cooked. If not, keep cookin and test every 5 minutes.
10. Remove from the oven, slice and serve.
11. Cover and store leftovers on the counter or in the refrigerator.
12. Enjoy! 🙂
Another one that makes the kitchen smell delightful. When this guy comes out of the oven, you can’t help but slice out a little chunk. Warm Paleo cornbread with a smear of Kerrygold butter….good for the soul. This is fairly moist and quite a bit more dense than actual corn cornbread. The flavor actually reminds me of the almond flour pound cake that you make for the Blueberry Chocolate Chip Bread Pudding recipe that I posted awhile ago. Not gonna lie, it doesn’t taste like the cornbread we all know and love. The gritty corny cornbread…not so much. BUT, this is definitely a perfect grain-free, dairy-free alternative to the actual thing. I goes really quite well with chili. And eggs. And turkey. And ham. Really, most anything.
It seems like at least once or twice a day I see a “mug cake” recipe. The directions are simple: mix, microwave, eat. The ingredients, well, while they may be simple, they aren’t clean in the least bit. They vary from pudding mix to cake mix to sugar to regular flour. When South Beach Primal posted this recipe on the Facebook, I knew I just had to try it. A cleaner version to all of those mug recipes. Yeah, I’m down.
2 tbsp coconut flour
1 tsp cinnamon
½ tsp baking powder
2 tbsp almond milk (unsweetened)
1 ½ tbsp raw honey
½ tsp vanilla extract
1 tbsp coconut butter (THIS is the kind that I buy in the store)
1 tbsp almond milk (unsweetened)
1 tsp raw honey
1/2 tsp lemon juice
1. Mix all of the cinnamon cake ingredients in a coffee mug, mixing in the baking powder last.
2. Microwave for 2 minutes.
3. Mix all of the icing ingredients in a small bowl, drizzling over the hot mug cake.
4. Inhale immediately
Ri-dic-u-lous-ly easy. Cinnamon bun with icing…in a mug. I’m sold. This could be dangerous. Delicious flavor. The icing really adds a lot. Flavor AND a little moisture. One of the best parts is the clean up. A lot of my friends who eat the mug cakes complain that the cake is a bugger to clean out of the mug once the cake is gone. With this one, that’s not an issue in the least bit. You could totally lick the mug clean. Also, I’ve had a few people ask me what’s so special about coconut butter….and could one substitute regular butter for the coconut butter? In my opinion, coconut butter is creamier. It also has just a hint of flavor. To be honest, I don’t know how this recipe would turn out with regular butter. If you make it, let me know. I just know how tasty it is with the coconut butter. I would guess that the flavor would not be as rich with the regular butter.
Recipe HERE. While you’re at it, take a gander around South Beach Primal’s webpage. Tons of good stuff!
Thanksgiving is one of my favorites. Everyone gathered together, a table full of food, a heart of thankfulness. Speaking of food….since deciding to eat clean, it has become a bit more difficult to partake in holiday meals. Many traditional favorites are full of ingredients that I choose not to eat. Lately, I have been keeping my eyes open for great Thanksgiving recipes. Cleaner options. So.many.recipes. Elana’s Pantry recently posted this pumpkin pie recipe. Now, just so you know, I definitely prefer pie over cake and I’m somewhat of an aficionado. I do make a mean pumpkin pie…with my grandma’s secret pie crust recipe. BUT, since my family pumpkin pie recipe isn’t so much Paleo, I thought I’d try my hand at this one. Elana’s Pantry is good about posting fantastic recipes. I was optimistic.
1 (15 oz ) can pumpkin puree (or 1.5 Cu homemade pumpkin puree)
1/2 Cu coconut milk (full fat)
1/3 cu honey
2 tsp cinnamon
1/2 tsp nutmeg
2 Cu blanched almond flour
1/4 tsp sea salt
2 Tbsp coconut oil
Makes 1 pie crust
Prepare the crust first
1. Place flour and salt in food processor and pulse briefly
2. Add coconut oil and egg. Pulse until mixture forms a ball.
3. Press dough firmly into a 9-inch pie dish, set aside.
4. In a food processor, combine pumpkin puree and eggs.
5. Pour filling into Paleo Pie Crust
6. Bake at 350° for 45 minutes
7. Allow to cool completely then refrigerate for approx 2 hours to set up
Makes 1 pie
Heavy whipping cream
I don’t have exact measurements. I just pour and sprinkle and whip the crap out of it by hand. Truly made with love.
Ever the skeptic, I was pleasantly surprised at how this pie turned out. Really, it turned out perfectly. Towards the end of baking, the crust was getting dangerously golden so I placed some tinfoil on top for the last 10 minutes or so. Other than that, the recipe was relatively simple. There are a handful of ingredients, but basically you just mix them together. Nothing fancy. I would make this pie again…and often. It truly tastes like pumpkin pie. The whipped topping really makes this pumpkin pie the perfect ending to your traditional Thanksgiving dinner. Best part is, it’s guilt-free. Grain-free, dairy-free, and the only sugar is the honey.
Try it out this Thanksgiving. See if your dinner guests notice a difference. I’d bet they won’t. This would also be the perfect item to take along to that dinner party you’ve been invited to. This way, you know EXACTLY what went into the pie and can enjoy a care-free dessert. pairs well with coffee.
I hope you enjoy this pie as much as I do!
My medic partner and I planned a delicious feast for dinner. Ribs in the slow cooker. Roasted asparagus. …but what to do with these carrots? Why not maple roasted carrots?
Real maple syrup
1. Preheat your oven to 400°.
2. Line baking sheet with tin foil.
3. Wash, peel, slice carrots.
4. Spread carrot rounds evenly on baking sheet
5. Drizzle with maple syrup
6. Top with small pieces of butter (I use Kerrygold butter)
7. Bake for approx 30 minutes, or until tender.
These carrots were just what dinner needed. A subtle sweetness. And only 3 ingredients. A new favorite.
I don’t have an ice cream maker, so I was excited to see that you could make this recipe without it. PLUS, only 2 ingredients and 3 easy steps.
4 large or 6 small very ripe bananas, frozen ( I always have a bunch of bananas in the freezer for smoothies and whatnot. When the bananas on the counter start getting brown/lots of black spots, I peel them, wrap them in plastic wrap, then freeze them. So much easier. Just a little helpful tip.)
1/2 cup fresh or canned pumpkin puree (if you used canned, check labels. You want the one with pumpkin as the only ingredient)
Optional: raw honey, pure maple syrup, cinnamon, or chocolate chips
1. Blend the frozen bananas and pumpkin together in a high speed blender or food processor until creamy. The bananas must be pre-frozen even if you are going to freeze the ice cream after blending. 2. Taste and add some sweetener, like maple syrup, if desired. Cinnamon and chocolate chips can also be blended in, yum!
3. Serve immediately for soft serve texture or freeze for at least 4 hours for a firmer ice cream. If ice cream is in the freezer for a while, let it soften for about 5 minutes at room temperature before serving.
I’m a big fan of the banana ice cream (freeze bananas then blend them). This is really the same thing, you just add a little pumpkin. I also added some real maple syrup and pumpkin pie spice as well. Perfectly sweet. Great way to end the day. Just fruit. Delicious and nutritious. Brilliant.
I came across this recipe the other day. I was at work and was looking for a delicious dessert to complete our perfectly Paleo dinner. I had previously posted a winner of a recipe on my blog, but I’m always looking for more recipes. I came across this one on the Health, Home, & Happiness website.
6 medium to large green apples
1/4 cup raisins
1/4 cup honey
1 tsp cinnamon
6 Tbsp coconut oil, butter, or ghee
1. Core apples. To core, using an apple corer or paring knife, cut around the core (about 1/4 inch from the stem all the way around), but leave about half an inch at the bottom. Use the knife (I used a large spoon) to “drill out” the core.
2. Divide raisins, honey, cinnamon, and fat among the apples.
3. Place apples in a crock pot and add 1/2 inch of water.
4. Cook on low overnight and enjoy a hot breakfast in the morning.
5. (Optional) Alternatively, bake covered at 350°F in a glass fish for 45 minutes-1 hour.
6. To with heavy whipping cream, coconut milk, or just eat plain.
I love this recipe for many reasons. 1. It’s simple. 5 ingredients. That’s it. Most people have all of these ingredients in the pantry already. No extra trips to the store. 2. There is a slow cooker option. I do love crock potified recipes. Throw it in, forget about it, come back later to something delicious. 3. It’s a healthy sweet treat. The honey could easily be substituted to make it even cleaner.
I opted to go the glass dish route. Also, my fat of choice was Kerrygold grass-fed butter. These babies made the fire station kitchen smell all sorts of delicious. I typically use red apples, the kind you get from a local apple orchard. This time, I opted to stick to the recipe and use the Granny Smith. Delicious. The raisins were plump, the taste was perfectly sweet, and when the apples were served, they were dripping with buttery goodness.
Another recipe win. This recipe is firefighter approved. Perhaps next time I will try the slow cooker option.
Original recipe HERE.