Paleo Pear Crisp

It’s pear time! And while apples get all the attention, pear can be just as good!

Paleo Pear Crisp:

  • 4-5 pears, cored, and sliced
  • juice of half a lemon
  • 2 Tbsp coconut sugar
  • 1 Tbsp cinnamon
  • 1 Tbsp arrowroot powder

Topping:

  • half stick of butter (or 1/4 cup coconut oil)
  • pinch of salt
  • 2 Tbsp coconut sugar
  • 1 Tbsp of apple pie or pumpkin pie spice
  • 1 1/2 cups almond flour

Directions:

Mix the filling ingredients together until coated and put in an 8×8 or 9×13 depending on how thick you want it.  Crumble the topping ingredients together and cover the filling.  Bake at 350 degrees for about 20-25 minutes.  Turn the oven to  broil and brown the topping  for about 3 minutes!


Zucchini Ice Cream

I got home from work one day and thought myself how much I love zucchini bread, why not make zucchini ice cream? I like pumpkin ice cream, so I should like zucchini ice cream. Brain child was born.

Zucchini ice cream:
1 zucchini pealed and pureed in a food processor
1/4 cup pure maple syrup
2 cans full fat coconut milk
3 egg yolks
1 tsp vanilla
1 Tbsp cinnamon
Pinch of cardamon

Directions:
Blend or puree all the ingredients together in a bowl and use in the ice cream maker according to the manufacturer’s instructions.
It tasted really good although I used a really large zucchini, so the texture may have been slushier than normal ice cream; so, I have doubled the coconut milk in the recipe. Since I used the entire zucchini, it’s hard to tell how much it measured out to be. I would use 1 cup and move down to 1/2 cup if you don’t think it’s creamy enough. Either way, the taste is great!


Chocolate (Bone Broth) Protein Cookies (paleo, GF, DF)

I am not a huge fan of people using powdered food in substitute for meals.  It’s just not the same as real food.  I am a fan of homemade bone broth and using it regularly, especially for those with certain health concerns.  When bone broth protein hit the market, I didn’t spend much time addressing it because it’s powdered food.  However, as my life became a little more hectic, and I was struggling to cook as often as I used to, I decided I would try it.  I NEVER recommend anything for anyone without trying it first, which has it’s pros and cons I must say.  I tried the bone broth protein in all flavors (some are sweet and some taste like bone broth), I tried them in standard liquid, smoothies, etc.  Then I decided I was going to try and bake with it.  Bone Broth Chocolate Protein cookies at your service.
Chocolate Protein Cookies
Ingredients:
1 scoop chocolate bone broth protein
2 cups almond flour
1/4 cup grassfed butter
1 tsp vanilla
4 tbsp pure maple syrup
pinch of salt
Directions:
Preheat oven to 350F.  Mix all the ingredients together until dough forms and roll into small balls, flattening with your hand.  Bake for 10-15 minutes.

 


PB&C Chip Cookies

If you are a peanut butter fan, then you need to get excited!  I often substitute sunbutter products for peanut butter since peanuts are a legume; however, sometimes people I love really like things with peanut butter.  When I saw a healthy option for peanut butter chips, I knew I had to make a cookie to combine chocolate chips and peanut butter chips!  I left it at that, but these would probably be really great with some nuts, too.  Macadamia nuts, pecans, walnuts.  The possibilities are endless. If you want a sunbutter/chocolate chip cookie recipe, click here.
PB&C Chip Cookies
Ingredients:
2 cups almond flour
1/4 cup grassfed butter or coconut oil, melted
3 TBSP pure maple syrup
2 tsp vanilla (recipe for homemade here)
1/2 tsp baking soda
1/4 tsp salt
1/3 cup peanut butter chips
1/4 cup chocolate chips
Directions:
Preheat oven to 350F.  Mix all the ingredients together and fold in PB and C chips.  Drop balls of dough onto a baking sheet and press down slightly.  Bake for 10-15 minutes or until slightly golden.

Paleo Cinnamon and Cream Cheese Muffins

Cheese is always a fading memory for those that have made a transition to dairy free, and many people are fine with that.  However, when there is a dairy free option that is still conducive to meeting their health goals, they wouldn’t mind partaking!  I ran across Kite Hill Almond Cream Cheese Spread and decided to try it out.  If you aren’t spreading it on a bagel, what on earth do you do with cream cheese?  I decided to try baking first to see if it would hold it’s own under heat.  I really enjoyed this cheater version of cinnamon rolls with cream cheese frosting, and they are so much easier than making cinnamon rolls.  Stay tuned on FB and instagram for how the cream cheese story unfolds in different applications.
Paleo Cinnamon and Cream Cheese Muffins
Ingredients:
1/2 cup coconut milk
2 eggs
1/4 cup maple syrup
1 tsp vanilla
2 cups almond flour
1/2 cup arrowroot powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp cinnamon
7 Tbsp or so of almond cream cheese by Kite Hill (I didn’t measure)
Directions:
Preheat over to 325F.  Stir dry ingredients together.  Add the wet ingredients (except cream cheese) and combine.  Place batter in greased or lined muffin tins and dollop a Tbsp or 2 on top of muffin.  Bake for 20-25 minutes or until the top springs back at you. The cream cheese will not melt but will be creamy to eat.

Garbanzo Bean Blondie

I went to a juicery the other day and had this amazing blondie.  I asked them what was in it and the moment they said garbanzo beans and almond butter, I had to try and recreate it.  Beans are something I do not advocate eating if you have not prepared them correctly, which means soaking in an acidic environment first.  Beans are a great source of fiber, and fiber is great for supporting healthy gut bacteria, binding free hormones, and eliminating cholesterol.  So, it can be worth the effort if you decide to prep them!
Garbanzo Bean Blondies
Ingredients:
16oz garbanzo beans
3/4 cup nut butter
1/3 cup maple syrup
2 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1/2 cup dark chocolate chips
Directions:
Preheat oven to 350F.  Line an 8×8 baking dish with parchment paper.  Blend all the ingredients together besides the chocolate chips.  Mix in the chocolate after it’s blended.  Spread in the baking dish and bake for 20-25 minutes. Let cool for at least 20 minutes before removing.  Store in the fridge.

Matcha Green Tea Almond Cookies

My favorite color is green, so I love the idea of themed food for St. Patty’s Day.  This is especially true when I think about all the amazing foods that are beautifully green.  However, many green foods don’t fit into the treat category.  One day I was shopping at Trader Joe’s and ran across these matcha powder sticks.  I had never had that before so figured it was worth a try.  The first time, I added one to my green smoothie and couldn’t taste a difference.  So, the second time I decided I would have the matcha tea by itself.  It made me gag.  I eat a lot of earthy things, but this one I couldn’t even finish.
I then decided that it hides itself well in other things and has such an amazing color that it would be perfect to make a green cookie for St. Patrick’s!  I took one of my favorite cookie recipes from the blog and added matcha powder to it.  I personally don’t taste the matcha tea, so if you want to, then I would suggest omitting the almond extract and it may shine through a bit more.  However, if you really just want an awesome cookie that is green, then you could probably add the powder to just about any recipe and turn it green! Nature’s food coloring done right. ;)
Matcha Green Tea Almond Cookies
Ingredients:
2 cups almond flour
1 cup tapioca flour
1/2 cup coconut sugar
1/2 cup grassfed butter, softened
1 tsp vanilla
1 tsp almond extract
2-3 packets of matcha powder which may be a tsp or 2?
love
Directions:
Preheat oven to 300F.  Bake for 5 minute and press down with fork, then bake for another 12-15 minutes.

Primal Pumpkin Cheesecake

I hope everyone had a happy and healthy Thanksgiving!  I definitely did, and mine was complete with homemade pumpkin cheesecake.  I will warn you, this recipe contains CREAM CHEESE.  Therefore, it is NOT paleo….technically it’s primal.  However, I always say that there’s no paleo substitute (at least that I have found yet) that mimics pizza or cheesecake.  Once a year, this is a huge treat for me, and I can thank my mom for going to all the trouble.  Cheesecake can be kind of complicated to make, so I would never take the time myself.

She adapted her original vanilla cheesecake recipe that I posted years ago to a pumpkin version to fulfill all my pumpkin desires.😉 This cheesecake is not overly sweet, which is how I like it.  However, if you wanted a little more sweetness, making some homemade coconut whip to go over the top would be a wonderful addition.  I am all about tasting the delicious pumpkin pie spices and having that unmistakable creamy texture.  If you wanted it to be super cheesecake-like with a hint of pumpkin, you could decrease the amount of pumpkin or maybe do a cheesecake layer followed by a pumpkin layer on top.  Experiment to your hearts desire….and get it just the way you like it before Christmas!

In addition to my mom’s amazing pumpkin cheesecake, we had bacon Brussels sprouts, organic mashed potatoes, a baked ham that I paired with a mango chutney, and a couple nostalgic requests from my brother.  I told my mom she should try and doctor them to make them a little healthier and see how they turn out, but it’s hard to mess with something when people wait all year to have it exactly how they remember. ;)  I didn’t have any, but I certainly had enough of the other good stuff!

 

 

 

Pumpkin Cheesecake
Ingredients:
Crust:

1/2 cup almond meal

1 cup pecans, finely chopped

1/2 stick grassfed butter

1 Tbsp coconut sugar

1 tsp pumpkin pie spice (or plain ole cinnamon would work, too)

Filling:

3 packages of organic cream cheese (1 1/2 lbs)

1 15oz can pumpkin puree

3/4 cup coconut sugar

2 tsp vanilla

2 Tbsp tapioca flour

2 Tbsp pumpkin pie spice

4 eggs

Directions:

Preheat oven to 325 degrees.  Place all your crust ingredients into a food processor and blend until they begin to meld.  Press the crust onto the bottom of a springform pan and bake for 8 minutes.  (If you like a lot of crust, you could easily double it!)

Beat the cream cheese until smooth and then add the rest of the ingredients one by one in the order listed (eggs have to be last to ensure the cheesecake doesn’t crack, although it’s still edible if it does!). Pour over crust and place the pan in a water bath.  Bake for 45 minutes.  Then turn the oven off and leave it in for another hour.  Cool slowly.


Sugared Figs and Feta

Figs aren’t around all the time around here!  This could be a perfect appetitzer or dessert for any foodie.  Sweet and salty is my jam, and this fits the bill!
Figs and Feta
Ingredients:
fresh figs, halved lengthwise
feta crumbles
coconut sugar
Directions:
Place the figs, inside up in a pan, and sprinkle with a little coconut sugar.  Broil in the oven for 4 minutes and remove.  Sprinkle with feta and enjoy!

Pineapple Whip (3 ingredients)…Plus Protein

I’ve posted about ice cream made out of frozen bananas before, but I had never seen it made out of frozen pineapple until recently!  Apparently this is something they serve at Disney Land?  I wouldn’t know.  Anyway, I wanted to stay pure to the simplicity but add a little protein to it.  I used full fat coconut milk as the liquid to make sure there was a decent fat ratio, as well.  Feel free to do whatever you’d like to this recipe!  Top with toasted coconut, add protein powder as a post workout recovery, or add spices like nutmeg, cinnamon, and chili powder!
Pineapple Whip
Ingredients:
1 pineapple, cup into chunks and frozen
1 cup of full fat coconut milk
2 Tbsp collagen (Great Lakes green label)
Directions:
Add it all to a high speed blender and go until it turns smooth and mimics soft serve ice cream!