Chia Seed Pudding

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I have been posting a lot of breakfast recipes this past week for a special someone I am working with that finds quick easy breakfast as an obstacle!  I’m a creature of habit when it comes to breakfast especially; however, I have made all of these recipes for a long time on occasion and love them all!  So, I might as well get around to sharing them for anyone else who may want easy breakfast (esp if you don’t appreciate eggs).

Chia Seed Pudding

  • 1 can full fat coconut milk, canned
  • pinch of salt
  • 1/2 tsp cinnamon
  • 4 dates (or 2 tbsp. maple syrup or honey)
  • 4-6 Tbsp Chia seeds
  • optional toppings: blueberries, bananas, granola, ANYTHING!

Mix all ingredients together. (if you are using dates then you will need to use a blender of some sort).  Let sit in the fridge overnight. Grab as is for breakfast or add take a few extra seconds to throw a topping on there!

Granola

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Ingredients:

  • 1 cup sliced almonds or pumpkin seeds
  • 1/2 cup pecans, chopped
  • 1/2 cup walnuts, chopped
  • 1/2 cup unsweetened, shredded coconut (I wouldn’t leave this out because the spices really adhere to it!…but would be fine without)
  • 1/4 cup coconut oil, melted
  • 1/4 cup raw honey
  • 1 tsp salt (please keep the salt!  I love the salty/sweet effect!)
  • 1 tbsp cinnamon

1. Preheat oven to 300 degrees.

2. Mix all the ingredients together.

3. Put on a baking sheet lined with aluminum or a silpat, etc.

4. Bake for 20-25 minutes, stirring occasionally

5. Let cool.

Bacon and Onion Mini Quiche

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These little convenient egg quiches have been around for a long time.  I’ve never made any for the blog until now!  This is a quick and easy, grab and go breakfast for busy folks (or those who like a few extra minutes of sleep, like me!)  They are extremely versatile and can be changed up to fit whatever you have on hand.  Don’t make it too complicated.  I was running low on veggies this weekend, but I always have a couple things, onions, garlic, and some type of herb.  So…that’s what I used! Make enough on Sunday that you can grab them everyday for breakfast.  No more hungry mornings.

Bacon and Onion Mini Quiche

Ingredients:

  • 8 eggs
  • 2 strips bacon, chopped and crisped up
  • 1 clove garlic, minced
  • 1 shallot, finely diced
  • 1/2 cup full fat coconut milk
  • handful of parsley, chopped
  • 1/4 tsp salt
  • 1/2 tsp pepper

Directions:

Preheat oven to 375F.  Saute your bacon pieces into lardons.  Whisk the coconut milk and eggs together.  Then add all the other ingredients.  Pour mixture into 12 greased or lined muffin tins (I use silicon baking cups for easy removal!) Bake for 12 minutes or until the center is not giggly anymore.  Let cool and store in an airtight container in the fridge for the week!

Cinnamon Rolls (grain-free, dairy-free, nut-free)

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I have tried several versions of cinnamon rolls that use no wheat in the past, and I always came out with a disappointing , somewhat dry, fake cinnamon roll.  If it isn’t gonna taste like the real deal, then don’t spend the effort!  These are nice for a couple reasons, they are gooey and moist, they taste sweet and cinnamon-y, the dough rolled up easily, and they aren’t crazy expensive to make! These would be a great option for Easter Sunday morning!

The only warning I will give you is that there is some “rest time” involved.  So be prepared to let the dough chill while you enjoy some coffee, let them bake for more than 15 minutes, and put your mind somewhere else while you are letting them cool!  You could make them ahead of time and just pop them in the oven if you feel like doing all the work the night before!

Cinnamon Rolls (adapted from Detoxinista)

Ingredients:

  • 1 1/2 cups arrowroot powder
  • 1/2 cup + 2 Tbsp coconut flour, sifted
  • 1/2 cup grassfed butter, melted
  • 1/4 cup coconut sugar
  • 1/2 cup water
  • 2 eggs, whisked
  • 2 tsp vanilla
  • 1/4 tsp salt

Filling:

  • 1/3 cup coconut sugar
  • cinnamon

Directions:

Preheat oven to 350F. Mix all the dough ingredients together until there are no clumps.  Place the dough in the fridge for 15-20 minutes to chill.

Dump the dough onto a piece of parchment paper and cover with another sheet of parchment paper.  Use a rolling pin (or a bottle of wine) to roll out the dough to an 8×11 ish rectangle.  Use a knife to cut off round edges and just pat the dough into gaps where you may need to make a corner.  Sprinkle the 1/3 cup coconut sugar on the dough and sprinkle a generous amount of cinnamon on the entire thing.  Using the edge of the parchment paper, begin to the roll the dough into a log from the end that is shorter.  Use a sharp knife to slice your log into 6-7 rolls, and transfer them onto a parchment lined round pan.

IMG_1024 This is what my dough looked like before cooking it.

(I used the pampered chef baking stone dome to cover mine)  Use aluminum foil to create a tent over the rolls. AKA just make sure the steam will stay in without anything laying on top of the rolls. Bake the rolls for 20 minutes then remove the cover and bake for another 7 until the outside of the roll have a firmness to them.

Cool for 10 minutes.

Serve with a tab of grassfed butter on top!

*Eat these warm or they won’t be as delicious.  That means right after you make them or heat them up.

*I tried a few different forms of storage and tried them all!  On the counter, in the fridge, and in the freezer.  All work great!  I just made sure to cover them in the oven at 350F for about 8-10 minutes when I reheated them so they didn’t lose too much moisture.  I do not use microwaves, but if you try that method, let us know how it turns out!

 

Carrot muff-a-cake

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I love carrot cake. I love the typical cream cheese frosting too because it is rich, creamy, and not too sweet. However, I usually only have cream cheese once a year…homemade cheesecake on my birthday! However, that doesn’t mean I can’t enjoy the same flavors throughout the year.

What’s the different between a muffin and a cupcake? Typically it’s the sweetness and frosting. This carrot cake is not super sweet. So, it can be used as a morning muffin or you can up the sweetness and frost it in order to go the cupcake route.

Carrot cake muffins:

Ingredients:

  • 1 1/2 cups almond flour
  • 1/4 cup arrowroot powder (or tapioca)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp nutmeg
  • 3 eggs
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla
  • Zest of one lemon
  • 1 1/2 cup grated carrots
  • 1/2 cup chopped walnuts
  • 2 tbsp olive oil

Directions:

Preheat oven at 350F.

Whisk together dry ingredients.

Whisk together the olive oil, eggs, vanilla, syrup. Once well combined, add the carrots, walnuts, and lemon zest.

Combine the dry and wet ingredients. Distribute among 12 silicon muffin liners. Bake for 18 minutes or until set. Let cool completely before frosting.

Banana Pancakes

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IMG_0107

How do you spend your first morning home after listening to 20+ hours of lecture?  With banana pancakes that you cooked in the ghee you brought back, topped with pure maple syrup, and drinking a cup of your favorite Redband Coffee.  That’s how.  Mmmm.

Banana Pancakes

Ingredients:

  • 1 ripe banana
  • 1 cup coconut milk
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon

Directions: Preheat griddle to 325 and throw some ghee on there (or coconut oil).  Mix all the ingredients together and mash in the banana.  Ladle pancake batter onto the griddle until browned and flip!  Eat…and save the leftovers for tomorrows grab-n-go breakfast!

Paleo Apple Cinnamon Pancakes

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apple cinnamon pancakes
Another apple recipe!  I know.  When you have a lot of them, you start to get innovative!  Apple everything!

My favorite apple recipes include:

Paleo Apple Crisp

Waldorf Tuna Salad

Butternut Squash Soup

Apple Cider Cocktail (that recipe is coming!  soon!!!)

Apple Cider Vinaigrette (you can use this for salad or as a ham marinade!)

…and now Apple Cinnamon Pancakes!

Paleo Apple Cinnamon Pancakes

Ingredients:

  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 1 cup apple cider
  • splash of apple cider vinegar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp vanilla
  • 1 Tbsp cinnamon
  • 4 eggs
  • 1/4 cup chopped apples (or apple scraps from juicing them for the cider)
  • Optional: sprinkle crumbled pecans on top before flipping. MMMMM.

Directions:

Put all the dry ingredients in a mixing bowl and combine. Add in the eggs and begin to make a paste-like dough. Add the vanilla. Add the apple cider vinegar and the cider. Mix until well incorporated. Cook 2-3 minutes on each side in coconut oil over medium/high heat.

Coffee Fudge Cubes

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ice cube fudge
I haven’t posted any recipes in a while because sometimes I get sick of eating so many desserts (and that’s what people like to drool over!), and sometimes I am making stuff that fails miserably.  Well lately I have made my favorite chocolate chip cookies, some definitely-not-worth-it chocolate cupcakes, and some coffee fudge cubes!

Coffee is my favorite vice, and I think everyone should be ingesting more gelatin.  So why not combine the 2?  I found a recipe online for gummies that were cafe latte.  I bookmarked it just for a moment like this.  I made the recipe as it called for everything, but it made so many gummies there was no way I could eat them all without them going bad.  So, I wondered how they would freeze.  Poof!  The turned into fudgesicle cubes!

Coffee Fudge Cubes

  • 1 cup strong coffee (I used coffee concentrate that I picked up while in Davenport)
  • 3 Tbsp gelatin
  • 1 can full fat coconut milk
  • 1/4 cup coconut sugar (or sweetner of choice..or omit all together!)
  • 1 Tbsp maca (optional) (you could use cocoa powder if you wanted mocha flavor)

Directions:

Mix coffee and gelatin in a bowl.

Heat coconut milk over medium heat until it’s warm and add then add the sugar, maca and coffee mixture.  Stir for 2 minutes as they combine. Pour into ice cube trays.  If you want jello consistency, put in the fridge.  If you want fudgesicle consistency, put in the freezer.  Each cube is like a little bite of that childhood fave.

CSA Week 12: A Story About Cinnamon Rolls

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cinnamon rolls

CSA Week 12 Bounty:

  • 2 cucumbers
  • 1 bunch kale
  • 4 tomatoes
  • 1 bunch basil
  • 4 beets w/tops
  • 1 bag onions
  • 2 sweet peppers

Between my old blog and this one, I think I’ve posted plenty of recipes for these veggies. So, lets get to the real question: What about those cinnamon rolls?! I made them…again…with the changes that I thought were needed. I will say that I liked the flavor better. Nailed it in the that category for me. The original recipe just wasn’t sweet enough for me when I think cinnamon roll. However, I still didn’t care for the texture. If you are going to go out of your way to make something slightly complicated, then it better be worth it! I’m not posting a recipe because I don’t think it’s worth it…and you know I only post easy, awesome, repeatable food! However, once I nailed the flavor, I have to say that it tasted SO MUCH like the coffee cake I was making last year for nutrition class! So here’s my input…make the coffee cake. Easy. Tasty. Make it into cupcakes if you want individual servings. ;)

Cinnamon Coffee Cake

Ingredients:

  • 1/2 C Coconut Milk
  • 2 Eggs
  • 1/4 C maple syrup
  • 1 tsp Vanilla
  • 2 C Almond Flour
  • 1/2 C Arrowroot Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • Swirl: 2 tbsp Cinnamon
  • 1/4 C butter
  • 1/4-1/2C Chopped Pecans

Preheat oven to 325F. Stir dry ingredients together. In a different bowl mix the wet ingredients. Combine the dry and wet. Pour into a greased 8×8 dish. Combine the swirl topping ingredients and dollop onto the cake. Use the tip of a knife to make pretty swirls. Top with pecans if you want it to be cinnamon roll-esque. Bake for 25-30 minutes!

CSA Week 8: Smashed Potatoes. Mmmmm

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potatoes1

CSA Week 8 Bounty:

  • 3 beets
  • bag of green beans
  • 1 bunch of kale
  • 2 heads garlic
  • 1 bag of red potatoes
  • 1 bunch of scallions
  • 1 cucumber

I am a huge fan of mashed potatoes. Maybe because of the copious amounts of butter I mashed them with?! However, when I saw the big bag of red potatoes this past week, I thought “You know what? I saw this one idea on the Food Network…Smashed Potatoes…and now I have to try it.” After the fact, I am still partial to mashed potatoes, but these are a nice change of pace for sure!

Smashed Potatoes:

Boil salted water that covers as many red potatoes as you would like prepare. Boil them until they are fork tender. While they are boiling, preheat the oven to 450 degrees and grease a baking sheet. When the potatoes are fork tender, transfer them to the greased baking sheet and take the bottom of a glass and smash them. They will look like a cookie or a thick pancake. Brush them with butter, salt generously, and sprinkle whatever herb you have growing like crazy! Cook for 25 minutes in the oven until the outsides are crispy. Enjoy. ;)