Viewing entries tagged
dessert

Paleo Apple Cinnamon Cupckaes

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Paleo Apple Cinnamon Cupckaes

Paleo Apple Cinnamon Cupcakes

For the Cupcakes

5 Eggs
1/3 Cup Applesauce
1/2 Cup Honey
1/3 Cup Coconut Oil
1 1/4 Cup Almond Flour
1/2 Cup Coconut Flour
1/2 tsp Salt
1/2 tsp Baking Powder

  1. Preheat the oven to 350 degrees.  Line a muffin pan with cupcake wrappers or spray liberally with baking spray or coconut oil
  2. Combine all wet ingredients (eggs, apple sauce, honey, coconut oil) in a medium size mixing bowl and whisk or beat with hand mixer for 30 seconds
  3. Combine all the dry ingredients (almond flour, coconut flour, salt, baking powder) in a small bowl and mix with your hands or a fork to combine, getting rid of any clumps 
  4. Add the dry ingredients to the wet ingredients and mix to combine
  5. Fill each muffin cup about 3/4 of the way full
  6. Bake for 25-30 minutes
  7. Allow the cupcakes to cool completely before frosting

For the Frosting

1 Cup Ghee, softened
2/3 Cup Honey
1 tsp Cinnamon
2 1/2 tbsp Coconut Flour
5 tbsp Coconut Cream (the thick coconut cream skimmed off the top of a chilled coconut milk can)

  1. While the cupcakes are cooling, begin working on the frosting
  2. In a mixing bowl, beat the ghee, honey, cinnamon and coconut flour together
  3. Slowly add the coconut cream 1 tbsp at a time
  4. When the frosting is ready and the cupcakes have cooled, pipe on the frosting or spread with a knife


 

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Salted Caramel Brownies

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Salted Caramel Brownies

These brownies are decadent, crave-worthy, fudgey, moist...I could go on and on.  You would NEVER guess that there's a hidden vegetable in here that makes this sweet treat packed with protein and fiber!

Salted Caramel Brownies

For the Brownies

1 (15.5) ounce can Black Beans
3 Eggs
1/4 Cocoa Powder
3 tbsp Melted Coconut OIl
1/2 Cup Coconut Sugar
1 tsp Vanilla
1/2 tsp Baking Powder
Pinch of Salt
Flaked sea salt for decoration

For the Salted Caramel

2 tbsp maple syrup
1/2 Cup Coconut Sugar
1/2 Cup Coconut Milk
4 tbsp Ghee
1 tsp Vanilla
Pinch of Salt

  1. Start by making the caramel as this takes some time to chill
  2. In a sauce pot combine all of the ingredients
  3. Bring to a boil
  4. Let boil for 3-4 minutes and mixture will start to thicken and stick slightly to the back of a spoon
  5. Remove the mixture from the heat
  6. Chill in the freezer for at least an hour (overnight is preferable) 
  7. While the caramel is cooling, preheat the oven to 350 degrees
  8. Line an 8x8 baking dish with parchment paper or spray/coat with coconut oil or ghee
  9. Rinse and drain the black beans
  10. Puree the black beans in the food processor until creamy
  11. Add the remaining brownie ingredients to the food and mix until fully combined
  12. When combined, pour the batter into the baking pan
  13. *This step is optional* Before baking, I like to swirl a couple of tbsp of the caramel onto the top.  Drizzle the caramel in vertical lines and run a knife through it horizontally to create a swirl affect (pictured)
  14. Bake for 35 minutes
  15. Let the brownies cool completely (at least an hour)
  16. Pour the caramel on top of the cooled brownies and chill in the refrigerator for another hour (or more)
  17. Once cooled, cut the brownies into squares and sprinkle with sea salt

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Sweet & Spicy Popsicles

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Sweet & Spicy Popsicles

About a month ago, I went to the Frieze Art Fair in NYC.  I felt cultured AF until I realized I was spending more time looking at the food than the art.  Sure, the art was great, but the food...

Some of NYC’s most popular food vendors brought their A-Game for this prestigious art show.  I had a mango, blackberry paleta, which is a Mexican popsicle made from real fresh fruit juice.

So fresh and satisfying, I had to make my own pops at home.  I didn't even know I had been paleta-less and basically deprived this whole time!  I made my own version, and kicked it up a notch!

 

Sweet and Spicy Fruit Pops

1 Pineapple cored and cut into pieces

4 oz blackberries

1 habanero pepper *if you do not like spice you can certainly omit the pepper for 100% fruit pops

  1. Slice the habanero pepper, removing the seeds
  2. In a food processor blend the fruit and pepper
  3. Pour the fruit puree into popsicle molds
  4. Inset popsicle sticks
  5. Freeze for hours, best if frozen overnight

 

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Paleo Coffee Chocolate Chip Ice Cream

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Paleo Coffee Chocolate Chip Ice Cream

I can’t emphasize enough that eating clean does not have to equate to horrible sacrifice.  That includes ice cream!  I scream, you scream, Paleo screams for ice cream!

The base of ice cream is typically made with heavy cream, milk, sugar and egg.  So basically egg is the only thing Paleo- some major switches need to be made.  Rest assured, with the help of coconut and natural sugars, it’s actually very easy!

 

Paleo Coffee Ice Cream

27 fl oz. coconut milk

¼ cup coconut cream (you can buy this separately or skim it from the top of the coconut milk can)

½ cup maple syrup

½ cup coconut sugar

2 tbsp instant coffee

3 egg yolks

Toppings: Add any toppings such as dark chocolate chips, cookies, etc.  I used Cappello’s chocolate chip cookies

 

  1. Keep the ice cream mixing bowl in your freezer.  This is really important as it won’t become ice cream unless the bowl is as cold as possible
  2. In a sauce pot, combine all ingredients (except toppings) and continue stirring until mixture comes to a low boil
  3. Set the mixture aside and let cool completely
  4. When the mixture is completely cool, remove the ice cream mixing bowl from the freezer and assemble
  5. Slowly pour the mixture into the machine.  Make sure not to pour all the way to the top or it will overflow.  You may have some mixture left over
  6. Let churn for 15-20 minutes
  7. When the ice cream begins to resemble soft serve or frozen yogurt add in your toppings and let the ice cream machine thoroughly combine into the mixture for a couple minutes
  8. Place the ice cream mixture into the freezer to set

 

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Vegan Cookie Dough

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Vegan Cookie Dough

Because sometimes you just need a spoon full of cookie dough and don’t want to feel bad about it.

This vegan cookie dough is packed with protein and healthy fats.  That’s because it’s made with chickpeas…yes chickpeas.  Before you declare me clinically insane just think about it.  Chickpeas are a very bland food- basically a blank canvas. 

Sure, you’ve seen them most commonly blended with olive oil, garlic, etc. to create hummus, but WHAT IF you swapped out the savory blends for something a little sweeter?  I blend chickpeas with raw honey and almond butter to create a creamy, sweet, dough-like consistency.  Add any “toppings” you like.  In this recipe I opted for dark chocolate but feel free to experiment!  Oats, raisins and pecans are also great if you’re really craving an oatmeal raisin cookie.  Let me know what variations you come up with!

 

Vegan Cookie Dough

 

1 can drained and rinsed chickpeas

2 tbsp Vanilla Almond Butter

¼ Cup Raw Honey or Maple Syrup

Pinch of Salt

½ dark chocolate bar chopped

 

  1. Once the chickpeas have been drained and rinsed thoroughly, put in the bowl of a food processor.
  2. Add the almond butter, honey, and salt.
  3. Blend until fully combined. Should look like the consistency of hummus.
  4. Place the blended mixture in a bowl and add the chopped dark chocolate.  Mix until just combine.  *Make sure to mix the dark chocolate in with a spoon not the food processor.  The blade will chop the dark chocolate too much in the food processor.
  5. Eat with a spoon or serve in a bowl as a dip for pretzels, graham crackers, etc.

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Quinoa "Rice" Pudding

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Quinoa "Rice" Pudding

I was recently watching the movie ‘Hitch’ and two of the characters were enjoying decadent rice puddings at NYC’s famed dessert shop, Rice to Riches.  Instantly, I had a craving for rice pudding.  I needed it.  I convinced myself that the movie would no longer be enjoyable without it. 

Isn’t it funny the effect that simply seeing food can have on us?  Rice pudding would have never occurred to me had I not seen it in the movie.  Needless to say, I insisted we pause the movie, my boyfriend patiently waiting for me to somehow curb this craving for rice pudding.

Luckily I don’t live near Rice to Riches, so walking outside and getting myself the indulgent treat, was not an option.  Instead, I opted to make myself a much healthier and more nutrient rich version of this dessert, made with quinoa.

This two-step recipe – yes you read that correctly, only two steps, takes 15 minutes!  Served hot or cold, this was the perfect quick comfort food that I was seeking.  Mission accomplished!


Quinoa “Rice” Pudding

½ cup quinoa

1 cup water

4 chopped dates

1 tsp cinnamon

1 tsp honey

¼ tsp salt


  1. Place all the ingredients in a saucepot
  2. Bring to boil and cover.  Let cook for 15 minutes, until water is absorbed in quino 

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Pumpkin Pie Spiced Chia Seed Pudding

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Pumpkin Pie Spiced Chia Seed Pudding

If you’re like me and you have a sweet tooth at breakfast, finding a nutritious meal to start the day can be tough.  As much as I’d love to dig in to French Toast or Waffles I know I will regret the massive stomach ache and bloating that inherently ensues.  As for Tony’s the Tiger’s claims of Frosted Flakes being part of a well balanced meal, while they are GRRREAT, well balanced, they are not.

I first discovered chia seed pudding during my first stint in the Whole30 Challenge.  As much as my eating habits changed during that program, sometimes there are cravings (ahem sweet tooth, I’m looking at you) that you just can’t kick.

Chia Seed Pudding to the rescue!  This super simple recipe is not only sweet, without any added sugar, but it is also decadent and satisfying- because hello? It’s pudding! 

Tis the season for anything and everything pumpkin so I stayed on-trend but feel free to experiment with any flavor combination!

 

Pumpkin Pie Chia Seed Pudding

2 cups vanilla almond milk

½ cup chia seeds

1 tsp vanilla extract

1 tbsp cinnamon

1 tbsp pumpkin pie spice

  1. In a large Tupperware combine all of the ingredients and whisk together
  2. Let sit for 10 minutes and whisk again.  This will help prevent any clumping
  3. Seal the Tupperware and refrigerate for 2.5 hours, best overnight.

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