Paleo

June 6, 2015

Coconut PB Chocolate Chunk Muffins

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I love seeing pictures of food and trying to recreate them, this is what I did with these muffins. Coconut, peanut butter and chocolate muffins was the verdict! They looked very similar to the image I seen and the taste is amazing! Working with coconut flour can be tricky but with the right ratios of other ingredients it can turn out amazing!

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Baked fresh for breakfast.

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They turned out so good, I’ve had my fails with coconut flour before. So happy how these turned out, not dry at all. Yummy!

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Let cool slightly before taking liners off. Or be courageous and just peel it hot you may be licking the liner though …

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Here is the recipe:

Coconut PB Chocolate Chunk Muffins

Ingredients:

•6 eggs, room temperature
•1/2 Cup natural peanut butter
•2 Tbsp coconut oil, melted
•2/3 Cup scant coconut palm sugar
•1/4 tsp Pink Himalayan salt
•1/2 tsp Pure vanilla extract
•1/2 Cup coconut flour, sifted
•1 tsp baking powder
•1/2 tsp cinnamon
•1/3 Cup shredded unsweet coconut
•1/3 Cup dark and white chocolate, chopped into chunks (save extra for topping)

Method:

Preheat oven to 375°F. Line or grease 12 muffin tin. With electric mixer beat together eggs, peanut butter, coconut sugar, salt and vanilla until well combined then while still mixing add melted coconut oil. Sift coconut flour, baking powder and cinnamon into separate bowl. Add into batter and mix until smooth. Stir in chocolate chunks and shredded coconut. Pour into prepared muffin cups coming up about 3/4 of the way. Decorate the muffin tops with extra chocolate chunks and shredded coconut if desired. Bake at 375°F for 15 minutes, or until a toothpick comes out clean. Let cool slightly. Yield 12 muffins.

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You can use muffin liners, silicone liners or just grease your muffin tin.

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I only have 3 left after distributing some out to my friends and family that were around today 🙂

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The one I sliced open for the picture didn’t have many chunks of chocolate inside but the others did!

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Spread with ghee.

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Hope you enjoy!

June 4, 2015

Coconut Chocolate Swirl Cream Pie

This is seriously one of the best guilt free desserts I’ve ever made! Coconut and chocolate together is so delicious! If you’ve never tried making avocado mousse before you must try. This is how I made the filling for this pie plus swirled in coconut cream. The crust is so simple to make from flaked coconut, maple syrup and coconut oil. Hope you enjoy. Recipe is posted below.

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Coconut Chocolate Swirl Cream Pie

➡Ingredients:

Crust:
•1 cup shredded coconut
•2 Tbsp maple syrup
•½ Tbsp coconut oil
•Pinch salt

Chocolate Avocado Mousse:
•1 Avocado
•¼ Cup maple syrup
•¼ Cup Cacao powder
•1 Tbsp coconut oil

Stir in:
•1 Can coconut milk, refrigerated (top cream only)

Chocolate swirl top:
•2 Tbsp maple syrup
•1 Tbsp cacao powder
Or use your favorite chocolate melted

➡Method:

1. In a food processor combine all of the ingredients for the crust and pulse until combined. Cut parchment circle for bottom of your mini springform pan and press (you can use ramekin or pie dish but may not be as easy to get out).
2. Clean your food processor bowl and combine all the ingredients for the chocolate mousse and process until smooth. Set aside.
3. Scoop the solid coconut cream off the top of the can (reserve liquid part for use later) and whisk together until smooth.
4. Carefully fold the chocolate mousse and coconut whipped cream together, leaving the mixture swirled. Scrape the filling onto the crust (you may have a little extra – bonus!).
5. For the chocolate swirl mix together maple syrup and cacao powder until smooth. Drizzle chocolate over the top and run a knife through to create swirls (make extra chocolate to drizzle once served).
6. Cover and freeze for at least 6 hours. Thaw for 1 hour before serving. Can be stored in fridge or thawed in fridge overnight as well. Serves 4-6.

Drizzled with Lindt 70% cacao.

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Scooping a bite.

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Nomnom … look at that silky mousse.

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Enjoy

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April 24, 2015

Raw Raspberry Swirl Mini Cheesecakes

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I’ve been wanting to make these for a while now.  Finally got a big bucket of cashews on sale and decided to make them! Step by step instructions and recipe below … keep scrolling. Delicious!

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All raw ingredients, trying out this new local coconut oil.

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Line tins with parchment strips then press your date mixture down coming up about 1/3 of the tins.

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Pour cashew mixture over crust.

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Swirl raspberry with toothpick into filling. Place in freezer.

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Pop out of tins and remove parchment strips.

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Beauties!

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Decorate for pictures 🙂

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Recipe:

Raw Raspberry Mini “Cheesecakes”

Yield: 6 mini cakes

Crust:
•1 cup Whole Almonds
•1 cup Dates, soaked in warm water
•1/4 cup flaked coconut

Filling:
•1 cup Raw Cashews, soaked for at least 6 hours in cold water
•1/2 cup Frozen raspberries
•1/4 cup Raw honey, melted
•1/4 cup Virgin Coconut Oil, melted
•1/2 tsp pure Vanilla Extract
•2Tbsp Fresh squeezed lemon juice

Swirl top:
•1/2 Cup Raspberries  (if frozen, thaw)

Method:
1. Soak cashews for at least 6 hours in water. Pit and soak dates for 20 minutes.
2.In food processor pulse almonds and flaked coconut until crumbly, add soaked dates and process until you get sticky dough like texture.
3. Line muffin tin with strips of parchment for easy removal. Divide date mixture into 6 portions (I actually had extra that I used for “LÄRA Bars”) and press into bottom of prepared tins, coming up about 1/3 of the tins. Set aside.
4. Melt honey and coconut oil. In clean food processor process all filling ingredients until smooth. Divide over the 6 prepared crusts. Set aside and work quick with next step.
5. Process or blend your raspberries until liquidy. Divide over 6 prepared fillings and swirl in with toothpick. Place in freezer for at least 4 hours. I set mine overnight.
6. Pop out of muffin tins and peel off parchment. Sit out for 20 minutes before enjoying. Store in freezer.

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Enjoy!
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April 17, 2015

Coconut Peanut Butter Fudge Bites

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These little bites turned out delicious! Raw vegan, paleo and gluten free! I used some of these and crumbled on top of my homemade donuts yesterday (recipe here) Perfect little snacks. Recipe below⬇

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Ingredients:
•6 Tbsp Coconut flour
•4 Tbsp almond meal
•2 Tbsp chopped dark chocolate or chocolate chips
•1/3 Cup soft coconut oil
•3 Tbsp maple syrup
•3 Tbsp natural peanut butter

Soften coconut oil and peanut butter (do not melt), mix in maple syrup, set aside. Combine coconut flour, almond meal and chocolate together in separate bowl, mix in coconut/peanut mixture and stir until well incorporated. Line small container with parchment and spread mixture into evenly. Place in freezer for about an hour until firm. Slice into bite size pieces (I made 20). Store in fridge or freezer.

Macros: (20)
Calories: 82 | Fat: 6g | Carbs: 4g | Protein: 1g

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April 7, 2015

Chocolate Peanut Butter Eggs

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I used to love eating Reese peanut butter eggs but they are full of sugar and other processed ingredients that I no longer put in my body. I made a healthy version of the Reese egg. No processed sugar and I used 85% dark cacao chocolate. I added peanuts and chopped chocolate to center as well. These are pretty simple to make but can be tricky with coating them … I usually have troubles but with patience you can get it done. Recipe below.

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Recipe:

Ingredients:
•1/2 Cup Peanut Butter
•1/4 Cup Almond Butter
•2 Tbsp Coconut Oil + •1Tbsp to coat
•1 Tbsp Maple Syrup
•1/4 Cup Chopped Peanuts
•2 Tbsp Chopped Dark Chocolate or Chocolate Chips + •100g to Coat (appx. 1 Cup chopped I used Lindt 85% Cacao bar)

Method:
Combine peanut butter, almond butter, 2Tbsp coconut oil and maple syrup in saucepan just until heated to stir together, remove from heat set aside to cool. Chop your peanuts and chocolate and once peanut butter mixture is cooled stir in peanuts and 2 Tbsp chopped chocolate, stir until just combined.  Place mixture in fridge/freezer to cool slightly about 20 minutes. Using 2 spoons create egg shapes with the mixture and place onto parchment paper, repeat with remaining mixture and place back in freezer to keep cool while you start your chocolate. Alternatively you can use chocolate molds or roll and shape with your hands (using your hands you will have to work quick). Melt 100g chocolate in double boiler with 1 Tbsp coconut oil, let cool slightly before coating peanut butter eggs. Coat your eggs with the chocolate using fork and spoon and then place onto clean parchment paper and place in fridge to harden shell. Store in fridge. Makes approximately 12-16 eggs.

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Devour!

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March 27, 2015

Strawberry Coconut Squares

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These yummy squares taste so fricking amazeballs, I had to share the recipe with you! Hope you enjoy add much as I did! Keep scrolling ⬇⬇⬇

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Recipe:

Strawberry Coconut Squares
🍓
Ingredients:
•½ cup coconut butter
•½ cup coconut oil
•2Tbsp raw honey (maple syrup for vegan)
•2 scoops (62g) vanilla protein powder (I used @KaizenNaturals)
•1 Cup chopped strawberries (about 6 whole)
•½ Cup unsweetened almond milk
•Dark chocolate for drizzle
🍓
Method:
➡Blend vanilla protein, chopped strawberries and almond milk until smooth, set aside.  In double boiler melt coconut butter, coconut oil and honey until no clumps remain.  Pour strawberry protein mixture into coconut mixture and stir until well combined.  Line 8×8 dish with parchment and pour mixture in.  Place in freezer to harden for at least 6 hours. Cut into 16 squares. If desired add layer of chocolate before cutting or drizzle with chocolate. Eat completely frozen 😋🍓👌
🍓
➡Serves 16
Macros per serving:
| Calories: 142 | Protein: 4 | Fat: 12 | Carbs: 5 |

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February 15, 2015

Lemon Coconut Truffles 🍋

A yummy little lemony treat to share with you.

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Ingredients:

🍋1 Cup unsweetened desiccated coconut plus 3 Tbsp for coating
🍋1/2 Cup almond meal
🍋2 Tbsp extra virgin coconut oil
🍋2 Tbsp Canadian maple syrup
🍋1/2 large lemon juiced and zested (about 1Tbsp of zest)
🍋1/2 tsp pure vanilla extract
🍋Pinch pink Himalayan salt

Method:

➡In food processor combine all ingredients until you can form dough. Using your hands form balls.  In separate bowl combine the extra coconut, toss balls until well coated. Place on parchment lined dish and set in fridge for at last 30 minutes. Makes 12 truffles. Keep stored in fridge.

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January 20, 2015

Tex-Mex Casserole

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Wowzers this was a hit! I love easy dinners and this was pretty easy to make.  I adapted the recipe from Popular Paleo with few alterations. My version below.

Ingredients:
•1lb grass fed ground beef
•2 large handfuls baby spinach
•1Cup carrots, diced
•1Cup parsnip, diced
•1-1/2Cups zucchini, diced
•1-1/2Cups green bell pepper, diced
•4 mushrooms, sliced
•1/2 medium yellow onion, diced
•3 cloves garlic, minced
•14oz can organic diced tomatoes
•1Tbsp bacon fat
•1/4Cup homemade taco seasoning
•5Cups shredded sweet potatoes/yams
•1/3Cup coconut oil, melted
•1/2tsp onion powder
•1/2tsp chili powder 
•1/2tsp ground coriander
•Salt and pepper
Garnish: Cilantro, avocado, hot sauce

Directions:
1. Preheat oven to 375ºF.
2. Chop all veggies, melt fat in large saucepan over medium heat and add all veggies except spinach. Sauté until just tender then add spinach and cook until spinach is wilted. Remove veggies from pan and set aside.
3. In same pan cook ground beef with taco seasoning until well done.
4. While ground beef is cooking peel and grate sweet potatoes (I used my handy food processor with the grating disk). Immediately pour melted coconut oil over potatoes and toss with hands. Sprinkle the onion powder, chili powder, ground coriander and S&P over potatoes and toss until well combined. Set aside.
5. Once beef is done add the vegetable mixture and diced tomatoes to pan and cook for few more minutes to let flavors develop.
6. Transfer the veggie/meat mixture to a large baking dish (I used my dutch oven-you will need a pan at least 9×13″ big). Top with seasoned sweet potatoes.
7. Cover and bake in preheated oven for 30min. Remove cover and broil for 5min. Let stand 10min.
8. Serve and garnish.
Serves 6-8
Enjoy✌

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January 17, 2015

Mashed Yam, Sausage and Egg Bake / Sausage recipe

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So I’m on day 17 of whole30 and am thinking about different ways to eat eggs as I have them every day. Last night I was planning today’s meals and came up with this idea spreading mashed yam on the bottom of a dish then adding a sausage patty in the centre then adding two eggs on top and bake. I originally thought of doing in muffin cups but knew the eggs wouldn’t fit so thought of using large size ramekins. I decided to do both ways and to leave the eggs out in muffin cups. There were a few steps to get this done but it is definately worth the wait! See below for the details.

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Ingredients:

Bottom:
•2 medium Yams, peeled and cubed
•1Tbsp coconut oil

Pork sausage:
•1lb ground pork
•1tsp Dried Sage
•1tsp Dried Thyme
•1tsp Dried Oregano
•1/2tsp Onion powder
•1/2tsp Garlic powder
•1/2tsp red pepper flakes
•1/4tsp paprika
•1/4tsp pink Himalayan salt
•1/2tsp fresh ground pepper

Topping:
•5 thin slices Zucchini, chopped
•1/3 Bell pepper, chopped
•4 Eggs

Directions:
1. Boil cubed yams until just tender about 10 minutes once done mash with coconut oil.
2. While yams are boiling combine pork and all seasonings together in bowl until well combined. Preheat frying pan to medium heat and make sausage patties the size round of your dish you are using (I used 2 – 4″ ramekins and 9 square muffin cups). Fry few minutes per side, it’s ok if still pink you will be baking.
3.Chop your zucchini and pepper into little pieces and set aside. Preheat oven too 400°F. Grease your dishes and place on baking sheet, I used coconut oil. Now you can assemble it.
4. First place dollop of Yam in dish, using a spoon spread yam up sides and creating a well in center, repeat with remaining dishes. Take sausage patty and place in centre of each dish then bake in oven for 15 minutes.
5. Remove from oven, sprinkle chopped bell pepper and zucchini over each dish.  Crack two eggs in your ramekin size dishes and bake again 10-15 more minutes until eggs are cooked to your liking.
6. Remove from oven, let stand 5-10 minutes. Enjoy.

○Serves 2 plus mini muffin size bakes can be used for snacks or other meals for the week.

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November 25, 2014

Bacon Wrapped Spinach Mini Meatloaves

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These mini Meatloaves are perfect for grabbing for lunches or snacks on the go. I made large quantity just so I could have extras leftover for the week plus for dinner, here’s the recipe➡

Ingredients:

•2lb Xlean ground beef
•1 Pack turkey bacon
•1 cup blanched chopped spinach (about 3 cups raw spinach)
•1/2 medium yellow onion, chopped
•2 cloves garlic, minced
•1/3 cup large flake oats (use almond meal for paleo)
•1 large egg
•Salt, Pepper, Oregano, Red chili flakes, Onion powder + any other seasonings of choice

Method:

Chop spinach and blanch, drain as much water as you can out. Mix all
ingredients except bacon together in large bowl until well combined.  Line muffin tin with bacon, I cut bacon in half and then chopped little pieces off for the bottom. Take portion of meat mixture and make meatballs large enough for muffin tin and press meat into bacon lined pan. Bake in preheated 375ºF oven for approximately 25-35minutes or until well done.  Serve with side of choice.  I made 12 muffins plus extra meatballs. Enjoy.

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