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Dessert

Paleo & Vegan Gingerbread Cookies

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Paleo & Vegan Gingerbread Cookies

Paleo & Vegan Gingerbread Cookies

1 1/2 Cups Almond Meal
1/4 Cup Tapioca Starch
1 tsp Ground Ginger
1 tsp Ground Cinnamon
pinch of salt
1/4 tsp baking soda
2 tbsp Melted Coconut Oil
1/4 Cup Maple Syrup
1 tbsp Blackstrap Molasses

  1. Preheat the oven to 350 degrees
  2. Line a baking sheet with parchment paper
  3. In a large mixing bowl, combine the almond meal, tapioca starch, ginger, cinnamon, salt, and baking soda
  4. Add in the wet ingredients (coconut oil, maple syrup, and molasses).  Stir again until a sticky dough is formed
  5. Form a round disk with the dough and wrap in seran wrap
  6. Freeze for 30 minutes or chill overnight
  7. After the dough has chilled, place the dough in the center of a large piece of parchment paper and sprinkle tapioca starch onto the dough and rolling pin to prevent sticking
  8. Using a rolling pin, roll out the dough until it is 1/4 inch thick
  9. Dip the cookie cutters into he starch and then press them into the dough to create cookie shapes
  10. Bake the cookies for 10 minutes (if you want a softer center) or 14 minutes (if you look a crisp cookie with a snap)

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Double Chocolate Chip Peppermint Cookeis

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Double Chocolate Chip Peppermint Cookeis

Double Chocolate Chip Peppermint Cookies

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1 Cup Thick Almond Butter
1 Cup Coconut Sugar
1 Egg
1/2 Cup Cocoa Powder
1 tsp Baking Soda
1-2 tsp Peppermint Extract
pinch of salt
1/2 Cup Dairy Free Chocolate Chips

  1. Preheat the oven to 350 degrees
  2. In a large mixing bowl, combine almond butter and coconut sugar.  Then add egg and mix until well combined
  3. Add the cocoa powder, baking soda, peppermint extract and salt.  Mix again to combine
  4. Stir in the chocolate chips
  5. Take 2 tbsp of dough and roll into a round ball. Place on a silpat or a parchment paper lined baking sheet
  6. Bake for 10 minutes
  7. Let cool for 5-10 minutes

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Paleo Pecan Squares

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Paleo Pecan Squares

Paleo Pecan Squares

For the Crust:
1/3 Cup Coconut Oil (room temp, not melted)
3 tbsp Maple Syrup
3/4 Cup Coconut Flour
Pinch of Salt

For the Pecan Topping:
1 Egg
1 Cup Pecans, roughly chopped
1 1/2 tbsp Coconut Oil
3 tbsp Maple Syrup
1/2 Cup Coconut Sugar
1/4 tsp Salt

  1. Preheat the oven to 350 degrees
  2. Coat an 8x8 pan with baking spray or coconut oil
  3. In a large bowl, beat the syrup and coconut oil together using an electric mixer or hand beater.  Mix until creamy and well combined
  4. Stir in the coconut flour and salt until it forms a dough
  5. Press the dough evenly on the bottom of the pan and bake until the edges are golden brown (about 15 minutes)
  6. Let the crust cool for at least a couple of hours
  7. Once the crust has cooled completely start working on the pecan topping
  8. Combine the coconut oil, syrup, coconut sugar and salt in a sauce pan and bring to a boil over medium heat
  9. After boiling for one a minute, stir frequently and remove from the heat.  Let the mixture stand for 5 minutes off the heat
  10. After resting, add the egg and stir well.  Once combined add the chopped pecans
  11. Pour the topping over the crust, using a spoon to spread the mixture
  12. Bake for 15-20 minutes.  The filling will look set
  13. Refrigerate for at least an hour before cutting

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Chickpea Blondies

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Chickpea Blondies

Chickpea Blondies

1 Can (15 oz) Chickpeas, rinsed & drained
1/2 Cup Almond Butter or Peanut Butter
1/3 Cup Maple Syrup
1/4 Cup Shredded Coconut
2 tsp Vanilla
1/2 tsp Salt
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/3 Cup Chocolate Chips

  1. Preheat the oven to 350 degrees
  2. Using baking spray or coconut oil, coat an 8x8 baking pan
  3. In a food processor, combine all ingredients besides chocolate chips and coconut
  4. Blend until the batter is smooth
  5. Fold in the chocolate chips and coconut
  6. Pour the batter evenly into the pan
  7. Bake for 20-25 minutes

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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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Pumpkin Gingersnap Parfait

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Pumpkin Gingersnap Parfait

This recipe is only 3 ingredients and one step...doesn't get much easier than that!

Pumpkin Gingersnap Parfait

1 can Unsweetened Pumpkin Puree
Dairy Free Yogurt (I like Anita's @ Whole Foods)
2 Cappello's Gingersnap Cookies Baked

  1. Layer all of the ingredients in a clear glass or mason jar.  Continue layering until the glass is full.

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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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Paleo Lemon Poppyseed Muffins

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Paleo Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

*you can double this recipe to make 2 cakes or one bundt cake (pictured below)*

4 Eggs
1/4 Cup Honey
3 tbsp Coconut Flour
3 tbsp Tapioca Flour
3 tbsp Melted Coconut Oil
1 tsp Vanilla
1 tsp Baking Powder
1/2 tsp Salt
Juice of Four Lemons
2 tbsp Poppyseeds

  1. Preheat the oven to 350 degrees
  2. Whisk together the wet ingredients (eggs, honey, coconut oil, lemon juice and vanilla)
  3. Add in the dry ingredients (coconut flour, arrowroot flour, baking powder, and salt)
  4. Once fully combined, add in the poppyseeds and fold in gently to combine
  5. Pour the batter into a greased baking pan.  I made mini muffins but you can use this same batter to make regular size muffins, cake or bundt cake (pictured below)

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Oatmeal Chocolate Chip Cookies

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Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

1/3 cup Almond Butter
1/4 cup Ghee
2 Eggs
1 tsp Vanilla
1 tbsp Cinnamon
3/4 cup Coconut Sugar
1 cup Almond Flour
1/2 cup Gluten-Free Oats (I use Bob's Red Mill)
1/2 cup Enjoy Life dairy free chocolate chips
1 pinch of salt
1 tsp baking powder

  1. Preheat the oven to 350 degrees
  2. Cream together the almond butter, ghee, eggs, vanilla and coconut sugar
  3. Once fully combined, add in the dry ingredients: cinnamon, baking powder, salt, and almond flour
  4. Mix together and gently fold in the toppings (oats and chocolate chips)
  5. On a cookie sheet lined with parchment paper, place the cookies a couple inches apart.  For thinner cookies, flatten the dough with your finger tips
  6. Bake for 8-10 minutes

 

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Paleo Biscotti

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Paleo Biscotti

Paleo Biscotti

Biscotti literally means twice cooked.  These cookies are so simple to whip together but be warned, they require patience! You have to bake them twice (hence the name) and wait for them to cool in between.  FYI in case you need a cookie in your life ASAP (we've all been there!)

2 Eggs
1/3 Cup Honey
1 tsp Vanilla
Zest from one lemon
1 1/2 Cups Almond Flour
2 tbsp Tapioca Flour
1/2 tsp Baking Soda
Pinch of Salt
1/3 Cup Dried Cherries
1/3 Cup White Chocolate Chips
1/3 Cup Chopped Almonds

  1. Preheat the oven to 350 degrees
  2. Whisk together the wet ingredients (eggs, honey, vanilla) and lemon zest
  3. When slightly foamy, add in the dry ingredients (almond flour, arrowroot flour, baking soda and salt)
  4. Stir until combined
  5. Add in the toppings and fold into the dough
  6. On a baking sheet lined with parchment paper, pour out the dough and shape into one large rectangle.  The dough will be sticky and slightly wet
  7. Bake for 20 minutes
  8. Remove from the oven (cookies will be cooked but still very light in color and soft)
  9. Let cool without cutting for one hour
  10. While the cookies are cooling, turn the oven temperature down to 325 degrees
  11. After the hour, cut the cookies into 1 inch strips
  12. Return to the oven and bake for 20-25 minutes. Keep an eye on them as you don't want them to brown too much
  13. Remove from the oven and let cool.  They will still be slightly soft but will harden as they cool (I like to leave them in the fridge if you like extra crunchy biscotti)

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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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Paleo Gingersnap Cookies

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Paleo Gingersnap Cookies

The holidays are right around the corner and it can be a slippery slope for our diets.  It seems like we’re tempted with holiday desserts everywhere we go!  I hate to miss out on the fun but I also hate the feeling of tight jeans!  So instead, I like to bring healthier alternatives to the party.  Eat dessert, and fit in my pants the next day?  Win, win!

Gingersnap cookies are a holiday favorite and a staple at almost all Christmas parties.  Instead of passing on these yummy, crunchy, cookies, I chose to recreate them.  As with most of my recipes, it starts with a lot of research!

I like to compare the healthy and unhealthy recipes to see what the constants are.  What makes a gingersnap a gingersnap?  The more recipes I looked at, the more apparent it became that the crucial ingredient in gingersnaps, besides the obvious ginger, is the baking soda.  It calls for a lot of baking soda!  Apparently th is what gives ‘snaps their snap!

So I used a similar cookie dough base to that of my Paleo Chocolate Chip Cookies.  Instead of adding chocolate chips, I infused the dough with spices like ginger, cinnamon, cloves and cardamom.  And per my research, upped the quantity of baking soda. 

Into the oven my little experiment went, and only minutes later, out came perfectly crunchy and chewy gingersnaps!  These are sure to be a hit at your next holiday party.

 

Paleo Gingersnap Cookies

1 cup almond butter

1 scoop Raw Protein Powder (vanilla)

1 egg

1/3 cup maple syrup

1 tbsp ginger

½ tsp cinnamon

1/8 tsp cardamom

1/8 tsp cloves

2 tsp baking soda

¼ cup coconut sugar (for rolling)

 

  1. Combine the almond butter, protein powder, syrup and egg in a mixing bowl
  2. Add the spices and baking soda and mix until combined
  3. Roll cookie dough balls in coconut sugar (this step is optional but gives the cookies a sweet crunch when baked)
  4. Bake for 10 minutes
  5. Chill in the fridge to add an extra crunch to these snaps          

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Pumpkin Donuts with Coconut Glaze

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Pumpkin Donuts with Coconut Glaze

I need to confess something.  Don’t judge.  I hate Thanksgiving food.  No disrespect to my grandma, but the turkey is always cold and dry and don’t even get me started on sweet potatoes covered in marshmallows.  Needless to say, just not my jam.

That being said, somehow I always leave Thanksgiving dinner having to unbutton my pants. Finishing dinner completely unsatisfied, I end up going cuh-razy at the dessert table, making up for a lack in turkey with butter, flour and sugar.

Well that will be all different this year!  Ok maybe not completely different.  The turkey will probably still be dry and alas, I know my efforts to ban marshmallows from any dinner side dish will fail once again. 

The HUGE difference this year will be my Paleo Pumpkin Donuts at the dessert table! Yummm.  Instead of enduring an excruciating stomachache from excess gluten, sugar, and dairy, I will be able to enjoy these grain-free, gluten-free, dairy-free, sugar-free and GUILT-FREE Pumpkin Donuts with a Coconut Glaze. 


Paleo Pumpkin Donuts

For the Donuts:

1 ¾ cup almond flour

3 tbsp coconut flour

½ tsp salt

1 tsp baking soda

5 tbsp maple syrup

4 tbsp coconut oil (melted)

½ cup pumpkin puree

½ tsp vanilla

2 tsp pumpkin pie spice


For the Glaze:

½ cup coconut butter, slightly melted

2 tbsp maple syrup

2 tbsp water

  1. Preheat the oven to 350 degrees
  2. Lightly spray a donut pain or use coconut oil to coat
  3. Whisk the dry ingredients together in a medium size bowl: almond flour, coconut flour, salt, baking soda and pumpkin pie spice
  4. In a separate large bowl, whisk together the wet ingredients: maple syrup, coconut oil, pumpkin puree, and vanilla extract
  5. Slowly mix the dry ingredients into the wet.  Whisk together until combined
  6. Fill a Ziploc bag with donut batter and cut the top off one of the bottom corners. Use this as a piping bag and fill the donut pan ¾ of the way full
  7. Bake for 20 minutes
  8. Let cool for 5 minutes and then flip the donuts out and cool on a wire rack.
  9. While the donuts are cooling, whisk together the ingredients for the glaze: coconut butter, syrup and water
  10. Once donuts have cooled completely, dip the top into the glaze and swirl gently to evenly coat the donut.  Return to the wire rack and top with sprinkles! 

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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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The Best (and Healthiest) Banana Bread Ever!

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The Best (and Healthiest) Banana Bread Ever!

As soon as fall hits, I get into a baking frenzy.  Nothing goes better together than sweater weather and a freshly baked treat.  However, to avoid yielding a sweater weather worthy body (that’s a mouthful), I opted to make this banana bread healthy!  Banana bread with a high nutrient and energy density- guess what?  You’re in luck.   

As a health coach, I try and establish a positive relationship with food.  Food is part of life and an amazing part at that. We shouldn't be mad at ourselves for craving things like bread, desserts, or in the case of banana bread a genius bread and dessert hybrid. 

Instead of beating ourselves up and staring down the path of downward spiral into self-sabotage, we should allow ourselves to pursue these cravings but make a few smart and healthy swaps along the way. 

Let’s change the conversation from, “ugh I’m so fat all I want is dessert,” to “I’m really craving a dessert.  How can I satisfy this craving in a healthy manner?”  Do you see how this small adjustment in how we talk to ourselves, can change our attitude so dramatically? 

Fortunately there ARE ways to make desserts healthier when fruit just won't cut it.  This Paleo banana bread for example is gluten free, dairy free and sugar free – AKA guilt-free.  It is sweetened only with ripe bananas.  How nature intended! 

 

Paleo Banana Bread

1 Cup Almond Butter

4 Very Ripe Bananas (the browner, the better)

2 Eggs

½ Cup Coconut Flour

3 tbspn Coconut Oil

1 tbspn Cinnamon

1 tspn Baking Soda

1 tspn Baking Powder

1 tspn Vanilla

  1. Preheat the oven to 350 degrees
  2. Mash the bananas in a large bowl
  3. Add the wet ingredients- Almond Butter, Eggs, Coconut Oil, and Vanilla.  Mix to combine with the bananas.
  4. Add the dry ingredients into the wet- Coconut Flour, Cinnamon, Baking Soda, and Baking Powder
  5. Spray a bread tin with oil (I like coconut oil but any oil spray is fine). 
  6. Bake the bread for 40-45 minutes (until you can remove a toothpick and it is almost dry.  A few crumbs are ok! You don’t want the banana bread to be dry)

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Pumpkin Bundt Cakes

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Pumpkin Bundt Cakes

I love summer and usually when it ends I’m longing for more, holding onto my flip-flops for dear life.  This year I actually feel ready for fall. 

With my new blog and business in high gear, I am looking forward to spending these precious fall weekends brainstorming and perfecting recipes for you guys.  I have a lot going on that I’m super excited about.  Fall gives me the opportunity to slow down a little bit and smell the roses…or the pumpkins? 

Tis the season for everything and anything pumpkin.   These pumpkin bundt cakes are over the top fall and they’re delicious!  They’re soft and moist, with just the right amount of pumpkin and spice.  As always, they're also HEALTHY!  Gluten and grain free, refined sugar free, and dairy free?  Duh!  

Go ahead- dig in, guilt-free and let's get fall off on the right foot!

Pumpkin Bundt Cakes

3 eggs

1 cup coconut sugar

1 cup pumpkin puree

½ cup unsweetened applesauce

1 tsp real vanilla extract

¼ cup melted coconut oil

1 ½ cups gluten-free flour mix

1 tspn salt

1 tspn baking soda

2 tspn baking powder

2 tspn pumpkin pie spice

  1. Preheat the oven to 325 degrees
  2. Grease or spray a bundt pan.  I used mini but you can also use a large bundt pan
  3. Mix the dry ingredients in a large bowl- GF flour, salt, baking soda, baking powder and pumpkin pie spice
  4. With an electric mixer, blend the eggs until light and foamy
  5. Add the sugar, and wet ingredients (vanilla, pumpkin puree, unsweetened applesauce, coconut oil)
  6. Blend the batter until just combined.  Do not over mix
  7. Spoon the batter into the bundt pan.  Make sure to leave room at the top.  The batter will rise!
  8. Bake for 20 minutes if using a mini bundt pan.  Increase time to 30 minutes or until toothpick comes out dry, using a large bundt pan.

 

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Paleo Cookie Dough Bites

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Paleo Cookie Dough Bites

Just because you cut out sugar, doesn’t mean you have to miss out on all the fun.  These little bites taste like cookie dough but lucky you, they have no gluten, dairy, or refined sugar. 

Made with just a few simple ingredients, these energy bites are sure to power you through an afternoon of work, or re-fuel you post-workout.  They’re also great as an after dinner-treat.  On second thought, they may actually be TOO good.  I’ve had four already and I’m only on the second paragraph. 

Walnuts are high in omega-3 fatty acids.  Our diets commonly lack these essential fats, which are directly linked to benefits including heart disease prevention and improved cholesterol.  Fiber-rich dates are also known to aid in digestion. 

So basically eat “cookie dough,” re-fuel, reduce your heart prevention risk, and no stomachache or bloating to show for it?  Count me in!

 

Paleo Cookie Dough Bites

2 cups pitted dates

1 cup walnuts

1 cup shredded unsweetened coconut

2 tbsn coconut oil

1 tspn vanilla

1 tspn salt

  1. In a large food processor combine dates, walnuts, coconut, coconut oil, vanilla and salt.
  2. Blend until It forms a crumbly and sticky dough.
  3. Using a tablespoon or your hands, roll the dough into little bite-sized balls.  The dough may be slightly crumbly.  If you squeeze the dough between your fingers, it will release some of the coconut and natural nut oils and form a cohesive ball.
  4. Once rolled, place the balls in the freezer.  I like to eat them straight from the freezer but you can move to the fridge after an hour if you prefer a softer consistency.

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Stawberry Lemon Bars

Ina Garten is my chef idol and wannabe best friend/mom/roommate.  You get the point… LOVE her!  Growing up, her lemon bars were one of my favorite summer treats.  Tart and sweet, these bars are light, refreshing and delicious. 

Unfortunately, like most of Ina’s baked goods, these traditional lemon bars are full of sugar, flour and butter…high quality butter of course (only the best for Ina).  As soon as I began experimenting with reinventing many of my favorite treats in a Paleo version, I had to try to healthify my beloved lemon bars.

I first made these in the Hamptons, and fresh strawberries are everywhere!  I love my local farm stand there because it is filled with only in-season and locally grown fruits and vegetables.  As soon as the farmer told me about these strawberries (and let me sample!) I knew I had to make a strawberry-lemon hybrid dessert. 

I added pureed fresh strawberries into the lemon bar recipe and out came these strawberry lemon bars!  They are sweet, fresh, and tangy and have a bright pop of color!  By adding the strawberries I could also reduce the amount of honey.  These are definitely a staple in my summer dessert repertoire now. 

 

Strawberry Lemon Bars

 For the Crust:

¼ cup Honey

½ cup Coconut Oil at room temperature, it should be soft but not melted!

1 cup Almond Flour

 

For the filling:

3 Eggs

¼ Cup Honey

3 tsps almond flour

3 Lemons

1-Pint Strawberries

 

1.     Preheat the oven to 350 degrees

2.     In a large bowl, mix together the almond flour, coconut oil and honey

3.     Stir (or mix with your hands- my favorite tool) until a dough forms

4.     Press the dough evenly into a greased 8x8 baking pan

5.     Pre-bake the crust for about 8 minutes until golden brown

6.     Remove the crust from the oven and lower the temperature to 325 degrees

7.     While the crust is cooling, place the strawberries in a food process and blend until you have a smooth strawberry puree

8.     In a large mixing bowl, whisk together eggs, honey, lemon juice and strawberry puree

9.     Add almond flour to slightly thicken the strawberry lemon mixture

10. Pour the topping over the cooled crust

11. Bake for 25 minutes.  When you remove the bars from the oven the center will be slightly jiggly but not completely liquid

12. Chill in the fridge for 6 hours.  The longer these chill the better!

13. Cut the bars into squares

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C is for Cookie (Paleo Cookies)

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C is for Cookie (Paleo Cookies)

Cookies can’t be healthy right??  Think again! 

Eating well does not mean eliminating anything and everything “indulgent.”  Instead, it’s about making a few simple and smart swaps in the ingredients so that our favorite treats also have some nutritious benefits.

Take these cookies for example.  Chocolate chip cookies are traditionally made with butter, flour and refined sugar.  Basically, they have no redeeming qualities.   But who wants to give up cookies?  No one.

In order to not give up cookies, (when there’s a will there’s a way right?) I created these Paleo Dark Chocolate Chip cookies.   They are completely dairy-free, gluten-free and refined sugar-free.  As if that wasn’t good enough, they are packed with protein and healthy fats.

I use Vanilla Raw Protein as the “flour” in my cookie dough blend.  Unlike most protein powders, this is all natural!  There are no hidden sugars or dairy.  Raw Protein provides organic sprouted protein and live probiotics and enzymes.

I also replaced the butter with Justin’s classic almond butter.  Nut butter contains healthy fats and is also packed with protein.

These easy swaps helped create the most delicious guilt-free chocolate chip cookies!

 

Paleo Dark Chocolate Chip Cookies

 1 cup Almond Butter

1 egg

½ cup Raw Honey

2 scoops Protein Powder

1/3 cup GF Oats

1 tsp Baking Soda

1 Bar Paleo Dark Chocolate (I like Green & Blacks Organic Dark Chocolate)

1 tspn Flaked Sea Salt

 

1.     Preheat the oven to 350 degrees

2.     Line a baking sheet with parchment paper

3.     In a mixing bowl, combine the almond butter, egg, honey, oats, and baking soda

4.     Roughly chop the dark chocolate

5.     Fold the chocolate chunks into the batter

6.     Using a spoon or small ice cream scooper, scoop the dough onto a baking sheet

7.     Place cookies about 1-2inches apart

8.     Sprinkle with flaked sea salt

9.     Bake 8-10 minutes

10.  After removing from the oven, flatten the cookie tops with the back of a spatula if you prefer a thinner, crunchier cookie

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