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Paleo Roasted Sweet Potato Casserole

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Thanksgiving would not be Thanksgiving if I did not get to have sweet potatoes.

I am aware that there is this category of people out there who could take or leave sweet potatoes on the Thanksgiving table. And you are the people I just, frankly, do not understand. I love you. No judgement. But, I don’t get you.

My clean eating habits began at an early age for several reasons, of which I will not go into detail except for one – my mother has always been health conscious. I was raised during the “Fat Free Craze” and the “Wheat is better than white craze!” Ha! Funny to even think about now that I understand all of the research that has come out against both of those! So we had a lot of wheat bread and fat free mayo. Unfortunately that meant eating a lot of sugar, which I hope I am mitigating the effects of now. But my mom was always trying to make recipes healthier. Back in the day, she would substitute margarine for butter and would eat bread a million times before she would even look at an avocado! I’m literally laughing to myself as I type this and think through how funny that sounds… I can’t even imagine buying margarine. But 30 years ago, that was considered the healthiest alternative to fat. Crazy.

So I guess this is where I get my experimenting with recipes fetish! But now, thankfully, with different guidelines!

All of that to say – my mom came up with a recipe for sweet potato casserole that was heavy on sugar and she would use a little bit of margarine – never butter, etc. I always loved it growing up but now? No way I could eat it. My taste-buds would FLIP from all of the sugar. I think I’d go into a coma.

You have to remember that sweet potatoes are already sweet. I get that it’s Thanksgiving and it’s a time for some indulging, but no reason to douse something in additional sugar – a little? Sure! But, I suggest balancing it with some healthy fats like coconut oil, ghee butter or a good grass-fed butter. This will help keep your blood sugar stable so that you don’t get a crazy spike and 1- think you’re actually still hungry after eating a whole plate of Thanksgiving goodness and 2- crash in a couple of hours.

Sweet Potato Casserole is typically the sweetest thing on the table at Thanksgiving. I mean, aside from actual desserts. But, if you could stave off that blood sugar spike and make this a well balanced dish, wouldn’t it be nice to be kind to your body today while not feeling like you’ve missed out on ANYthing?

Hope you enjoy this re-make of my mom’s Roasted Sweet Potato Casserole!

Paleo Roasted Sweet Potato Casserole

Serves 6-8

Ingredients:

  • 4 medium sweet potatoes
  • 4 tbsp coconut oil or grass fed butter, melted
  • 2 tsp ground cinnamon
  • ¼ cup coconut sugar
  • 1 tsp sea salt
  • 1/3 cup chopped pecans (sprouted, if possible)

Directions:

  • Preheat oven to 400 degrees F and wrap each sweet potato in foil. Place potatoes in the oven on the top or middle rack and bake for 60-75 minutes. Pull out of the oven and let cool for 10-15 minutes. They won’t be fully cooked, but that’s okay.
  • While the potatoes are cooling, in a small bowl, whisk the melted coconut oil or butter, cinnamon, coconut sugar and sea salt until well combined. Set aside.
  • Unwrap the potatoes and discard the foil. With a pairing knife, gently score the skin of the potatoes and then carefully peel the skin off of each one. Once peeled, dice into approx. 2-inch chunks.
  • Spray a large casserole dish with coconut oil cooking spray (or rub down with a little coconut oil or butter) and place the diced sweet potatoes into the dish. Drizzle the coconut sugar and cinnamon mixture over the top and chopped pecans, gently toss to combine and cover with foil.
  • If serving immediately – place back in the oven for 15 minutes, covered and then another 5-10 minutes, uncovered, until slightly browned on top.
  • If making ahead, place in the fridge until ready to serve and increase cook times above by 10 minutes each.

 

Smoky Paleo Bowl

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Believe it or not, we don’t always eat beautifully plated meals that take an hour to prep and an hour to cook. We are so stinkin busy. Good busy. But busy. In my perfect world, I would menu plan daily. But, while some may think it is – that is not my life. I really don’t know how many do it with little ones. It seems that most of my days are swamped minute-to-minute. Not complaining – I’m honestly not sure I would have it any other way.

That said, if I called Mo and told him I couldn’t cook one night or for a whole week – he is the type of man who, while he would much prefer I cook, would kindly understand and offer to pick something up. Ultimately though – we really don’t like to eat out. I mean, we certainly enjoy it from time to time on special occasions, or to try a new restaurant. But on the whole, we just feel better when we eat at home. So, I really try hard to make it a priority.

Not every day is minute-to-minute but man, I definitely had one of those days earlier this week – I had my own workout at 6am, showered and out the door by 8am to start with my one-on-one Personal Training clients – a break at noon for a quick Almond Milk Latte (my favorite!) and some Tuna Salad for lunch, a talk for my dear friends Nutrition class at El Centro, on to a 2:45pm meeting, followed by a 3:45pm appointment and then I still had to figure out what we were going to have for dinner that night. I was tired, it was getting chilly outside (FINALLY!!! I swear, Texas has the most confused weather!) and I wanted something that tasted like I’d been making it all day – you know, comforting and warm but I also didn’t want anything heavy. Welcome to the mind of a woman! So complicated! 😉 But hey! At least we know what we want! So, after all of this discussion in my head, I landed on a bowl and just decided to fill it will all the things that sounded good. And I give you the birth of my Smoky Paleo Bowl.

I put ground bison in ours – if Mo were not going to be home, I probably would have left that out and gone meatless. But, I live with a half-caveman, so bison it was! Feel free to use any protein you’d like or leave it out altogether – it will be just as de-lish!

This bowl comes together in 30 minutes or less and tastes like you’ve been working on it for a few hours. It is light but comforting and definitely filling!

I hope you enjoy!

Smoky Paleo Bowl

Serves 2-4

Ingredients:

  • 3 bags pre-riced cauliflower
  • olive or avocado oil
  • sea salt
  • 1 ½ tbsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric, divided
  • 1 orange bell pepper, julienned
  • 1 red bell pepper, julienned
  • 3 zucchini, halved lengthwise and thinly sliced
  • 1 yellow squash, halved lengthwise and thinly sliced
  • 7 baby portabella mushrooms, thinly sliced
  • ¾ – 1lb ground protein of choice
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • ¼ tsp ground cinnamon
  • pinch of dried oregano
  • black pepper
  • 2-3 large handfuls fresh, baby spinach, arugula or baby kale
  • optional garnishes: crumbled goat cheese, cilantro, thinly sliced jalapeno or fresno pepper, scallion or chives…

Directions:

  • Preheat oven to 425 degrees F and line a large baking sheet with foil or parchment paper, spray with a little cooking spray and pour cauliflower rice onto the pan and spread out as evenly as possible. Drizzle with a little olive or avocado oil, a few pinches of sea salt, smoked paprika, coriander and ½ tsp turmeric. Toss well to combine. Place in the oven to roast for 10 minutes; toss and then turn your oven off and leave the “rice” in the oven until ready to serve.
  • While the cauliflower is roasting, heat a large skillet over medium heat. Once hot, add in bell peppers with a pinch of sea salt. Cook, stirring occasionally, until softened – approx. 5 minutes. Add in zucchini, squash and mushrooms, stir to combine, cover and steam for 5 minutes.
  • Uncover and push the vegetables to the sides of the skillet and add in the ground protein to the center of the pan. Break the protein up and cook, stirring occasionally, until protein is cooked through – approx. 5 minutes. Season mixture with chili powder, cumin, cinnamon, oregano, black pepper and sea salt to taste. Toss well to combine.
  • Add greens to the skillet and mix to combine. Cook until the spinach has just wilted, approx. 2-3 minutes.
  • To serve, start with some of the cauliflower rice in a bowl and top with protein/vegetable mixture. Garnish with options above, if you’d like. Enjoy!

 

 

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Sriracha and Balsamic Glazed Brussels Sprouts

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It is fall and brussels sprouts are officially in season and I. Am. EXCITED! You can spin an easy brussels recipe a million ways. They are a versatile little vegetable and while they do tend to stink up your kitchen… Okay, okay fine… The whole house! I’ve found that roasting them mitigates some of this. So, in the Brossette household, that is the only prep for brussels. Roast or bust.

If you live in Texas, you might be familiar with Uchi or Uchico. We have one Uchi location here in Dallas and it is hands down my favorite restaurant for a fun night out or a special occasion – from the ambiance when you walk in to the sweet people who greet you at the front – even the valet crew is awesome – to the treatment we recieve from the moment we walk in the door to the time we leave. There is no wonder they stay booked with reservations! We go every year for our Anniversary… Well, I make it sounds like we’ve been married quite some time — we’ve gone the past two years for our anniversary – which is every anniversary we’ve ever celebrated since being married. 🙂 And, it is my request to go, just the two of us, for my birthday every year. It’s so fun – we start the night with a little champagne, we sit at the sushi bar with our favorite chefs – Jeff or Qu and share a bottle of wine and eat the most incredible sushi. And then, what I save for last? Two order of their brussels sprouts. That’s right – brussels sprouts for dessert! My clients would kill me and fire me on the post if I ever suggested such an absurd notion. But for me? These brussels sprouts are everything I want – they are sweet, salty, spicy – they have that “umami” – that rich, depth of flavor and texture and pure joy in every bite.

…so, that is where this recipe was born. I do not fry mine, obviously. But by setting the oven temp to 400 – these little things get a crispy top layer and then the sriracha and balsamic wets them just enough to soften the texture but keeps a little crunch. I mean… I could go on and on. You must go and make these! They could potentially change your life! I’m just sayin! And then, go to Uchi! Run! Don’t walk! And then tell me how theirs compare to my recipe!

Sriracha and Balsamic Glazed Brussels Sprouts

Ingredients:

  • 1lb brussels sprouts, ends removed and halved
  • sea salt
  • coconut oil cooking spray
  • 2-3 tbsp sriracha
  • 1 tbsp balsamic glaze

Directions:

  • Preheat oven to 400 degrees and line a large baking sheet with foil or parchment paper. Spray generously with coconut oil cooking spray.
  • Place the brussels cut-side-down (this is important!) and arrange so they are not touching.
  • Spritz the vegetables with another layer of cooking spray and sprinkle a few pinches of sea salt over the top (not too much because the sriracha will add salt too…)
  • Place on the top rack of your oven and roast for 10-15 minutes if on convection or 30-35 minutes without convection. You want the brussels to be slightly browned and easily pierced with a fork.
  • When the brussels are done, pull them out of the oven and while they’re still hot, squirt approx. 2-3 tbsp sriracha (depending upon how much spice you like…) and approx. 1 tbsp balsamic glaze over the top. Toss the brussels with tongs or two spoons until even coated. Taste and adjust sriracha and balsamic to your liking (some like it sweeter, some like it hotter!) and serve!

 

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Easy Roasted Tomato Soup

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I made this soup on a whim one night and now it is one of our favorites!

Life has been crazy lately! We’re doing a lot of work on our home that we just moved into in January and getting the opportunity to help lots of people and move forward with our coaching and nutrition practices. So, all really wonderful things, but still – BUSY!

I came home the other day from working with clients and realized I had NO clue what I was going to make for dinner – I needed something quick and easy and frankly, I wanted something meatless. Do you ever feel like, as an American (assuming you are one) that you don’t think twice about having protein in the form of meat or eggs with a meal? It’s the “American Way” right? Majority of us grew up with meat at every meal so as adults, it’s a given, right? After practicing a plant-based lifestyle for a couple of years from 2011-2013, I realized that it is not NECESSARY nor always a good/healthy thing to have meat at EVERY meal. The body/digestion needs a break sometimes. So, I’ve learned, and encourage you to do the same if you’re not already – really THINK about what you’re craving and in turn what your body NEEDS. Don’t eat something just because it’s the routine or because it’s what you feel you “should” do. I mean, yes, there are times for that – i.e. if you’re an athlete getting ready for a particular race or game, etc. But day-in-day-out – listen to your body as much as you can!

ALL of that being said – that is where this recipe was born. Quick, easy and meatless (and if you want it to be completely plant-based/vegan simply omit the cheese!) AND possibly MOST important – it tastes JUST LIKE PIZZA! That’s right – you heard me. PIZZA! And, it’s incredibly good for you! So… You’re welcome! 🙂

Hope you enjoy!

If you missed the demo of me making this on Facebook LIVE – click here to watch!

Easy Roasted Tomato Soup

Ingredients:

  • 3lb ripe Roma tomatoes (approx. 14)
  • 2 large shallots, halved
  • extra virgin olive oil
  • sea salt and black pepper
  • 1 tbsp garlic powder
  • 1 bunch fresh basil
  • 8-10 sprigs fresh thyme, leaves only
  • 1 tbsp tomato paste
  • 1 tsp coconut sugar
  • ¾ – 1 cup canned coconut milk (light or full fat)
  • ¼ cup + extra for garnish grated raw/unpasteurized parmesan or manchego (omit if vegan/plant-based)

Directions:

  • Preheat oven to 425 degrees F.
  • Cover a large rimmed baking sheet with foil and spray with cooking spray.
  • Halve tomatoes and place cut side up with the shallots on the baking sheet. Drizzle with olive oil, and a few pinches of sea salt and a pinch of black pepper.
  • Roast for 30 minutes, until just beginning to brown.
  • Place tomatoes in the blender with garlic powder, basil, thyme, tomato paste and coconut sugar. Puree until smooth.
  • Add the grated cheese and while the blender is running on a low speed, life the peep-hole at the top and pour in the coconut milk. Continue to puree until smooth well incorporated. Taste and adjust seasonings to taste.
  • Serve immediately topped with more cheese! Or, place in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. Simply reheat in a sauce pan over medium heat.

 

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Paleo Cilantro Lime Coleslaw

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This Paleo Coleslaw is one of my favorite go-to recipes on a Sunday or Monday night when I want to make something that will give us leftovers for lunches for the week ahead! It is so versatile – I’ll make it to go as a side to Grilled or Rotisserie Chicken topped with Guacamole or Avocado or as a side to my Ancho Chile Shrimp Tacos — or any tacos for that matter! I made Hatch Chile BBQ Turkey Burgers last night with Sweet Potato Fries and served this slaw to go with it!

Doesn’t that look awesome?

You could also make THESE burgers! I always like to have a little, well, “roughage” if you will! In spite of the name of this recipe, sometimes I will replace the Cilantro with fresh Basil – it is an awesome variation!

This is a perfect summer recipe for these hot and humid days here in Texas! It is creamy and crunchy and refreshing! It literally tastes like summer!

There are two ways to make this coleslaw – one is super quick and easy and one is a tad more time-consuming! If you need the quick and easy – I suggest buying the pre-mixed coleslaw – I started doing this and it makes life so much easier! Sometimes I can only find the “Salad Kit” for the coleslaw (pictured below) – I’ll just buy that and throw out the dressing that comes with it. Because, the dressing recipe below is SO good and super clean. The one that comes in the bag – not so much!

I suggest making this the night before, if you have time — it gets better and better as it sits in the fridge and the flavors have time to marry.

Hope you enjoy!

Paleo Cilantro Lime Cole Slaw

Serves 6-8

Slaw Ingredients:

  • 1 head Green Cabbage, chopped
  • 1 head Purple Cabbage, chopped
  • 2 large Carrots, peeled and grated
  • ½ bunch Cilantro, leaves removed and chopped
  • 1 bunch green onion (green and white parts) or chives, chopped

OR

  • 2 bags/containers pre-chopped Coleslaw mix
  • ½ bunch Cilantro, leaves removed and chopped
  • 1 bunch green onion (green and white parts) or chives, chopped

Dressing Ingredients:

  • ¾ cup Avocado Oil Mayonnaise
  • 1 tbsp Bragg’s Apple Cider Vinegar
  • zest and juice of 1 Lime
  • ½ tbsp Raw/Local Honey
  • ½ tsp Celery Salt
  • ½ tsp Sea Salt
  • 1/8 tsp Black Pepper
  • 1/8 tsp Cayenne Pepper

Directions:

  • Combine the slaw ingredients in a large bowl.

  • Combine all of the dressing ingredients in a medium sized bowl and whisk until smooth and creamy.

  • Pour dressing over the slaw, toss well to combine.

  • This is best if it is refrigerated for at least 30 minutes, up to overnight, prior to serving!

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Zucchini “Pasta” Salad with Avocado Pesto and Roasted Chicken

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I. LOVE. PASTA. I’m Italian – well, 25% or something… Maybe I should do the ancestry.com thing? Regardless – my Italian grandmother cooked for me all the time, growing up – in fact, she is the reason I am a Nutritionist and because of her I practice Nutrition holistically. She has always cooked with high quality, healthy fats and sprouted grains. She was sprouting grains before it was even a “thing.” She would make Zucchini Muffins and we would add bran and olive oil to them and then smear lots of good, REAL butter on them when they came out of the oven. I can taste them now as I type this…

All of that to say – I CRAVE Italian food but what I dislike about pasta is you can have so little for SO many carbohydrates and calories. NO I don’t advocate counting calories, BUT the way Mo and I eat (ehemmmm – we could probably eat most people under the table!) I want quality AND quantity! So, I’ve fallen in love with the discovery of making vegetables into noodles. Just makes me happy to have a plate full of vegetables that satisfy me the way a plate full of good old fashioned spaghetti does.

This Zucchini “Pasta” makes the perfect summer dish – it’s hearty but refreshing, and super clean – full of healthy fats from the avocado, pine nuts and olive oil and it can be served at room temp or slightly chilled, so it’s perfect in warmer weather! Another bonus – no standing over the stove! Once the chicken is cooked, the heat in the kitchen is turned off!

The Avocado Pesto is completely dairy free and vegan and I promise you won’t miss the cheese! It is great in this recipe but could be your new go-to for pesto’s in other recipes!

This is a super easy to make dinner, but can also serve as a great lunch for the kiddos or to take to work! Just prep all of the ingredients and portion out the zucchini, sundried tomatoes and shredded chicken in individual tupperware and then do the same with pesto in separate tupperware – keep in the fridge and grab and go in the mornings! When you’re ready to eat, simply pour the pesto over the zucchini, etc., shake it up and enjoy!

Hope you enjoy this easy to make lunch or dinner! You’ll feel satisfied and refreshed after eating it!

Zucchini “Pasta” Salad with Avocado Pesto and Roasted Chicken

Serves 2-4

Ingredients:

  • 2 bone-in, skin-on free range chicken breasts***
  • 3 medium zucchini, spiralized into noodles using a spiralizer or peeler
  • ¼ cup sun-dried tomatoes packed in olive oil, drained and thinly sliced
  • 2 cups loosely packed basil
  • 1 cup loosely packed flat leaf parsley
  • 1 medium avocado, pitted
  • ¼ cup + 2 tbsp pine nuts, lightly toasted, divided
  • 2 cloves garlic, peeled
  • zest of 1 lemon, juice of ½ lemon
  • 1 tbsp extra virgin olive oil
  • sea salt and black pepper, to taste
  • approx. ¼ – 1/3 cup filtered water
  • Optional: 1 tsp crushed red pepper flakes

Directions:

  • Preheat oven to 375 degrees F.
  • Line a baking sheet with foil and place chicken, bone-side-down/skin-side-up, onto the pan. Rub chicken all over with sea salt and black pepper.
  • Place chicken into the oven on the top rack and roast 25-40 minutes, depending upon how large the breasts are — until a meat thermometer reads 160 degrees. Pull out of the oven and allow to cool at least 20 minutes, so that you can handle it with your hands.

  • While the chicken is roasting, spiralize the zucchini and place in a large bowl and set aside.

  • While the chicken is cooling, make the pesto. In a food processor, fitted with the steel blade, combine the basil, parsley, avocado, ¼ cup pine nuts, garlic, lemon zest/juice and olive oil. Process until combined. With the processor running, add just enough water to make a smooth, but not runny, sauce – no more than a few tablespoons at a time. Season with sea salt and black pepper, to taste.

  • Before shredding the chicken, if you want to use the skin, gently peel it off of the top of the breast and lay flat on the same pan you roasted the chicken on and turn oven to broil. Then, shred the chicken and place into the bowl with the zucchini, add the sundried tomatoes. Pour the sauce over and toss well to combine.

  • Place the chicken skin into the oven on the top rack for 45 seconds to 1 minute – until skin is crisped up.
  • Plate the zucchini, etc. and top with a few pine nuts, red pepper flakes and crispy chicken skin, if you’d like!
  • This is best enjoyed the day it is made.

Notes:

  • Feel free to substitute a pre-roasted rotisserie chicken vs roasting your own. You can certainly use the dark meat as well, if you enjoy it!

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Coconut Rice

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This recipe makes the perfect white rice and then adds that creamy, coconutty (is that a word?) mouthfeel and flavor to it and oh my goodness — It. Is. AWESOME.

Mo and I LOVE Thai food – there is a little place close to our house that we like to grab Thai take-out every now and then. But I will always make this rice to have with it vs just the steamed white rice they give us with the take-out. ‘

This recipe is incredibly easy to make and if you don’t like coconut but want to make the perfect white rice, just replace the coconut milk with water or low sodium broth, omit the coconut sugar and follow the same cooking instructions. You will get fluffy, perfect rice every time!

The soaking portion of this recipe is important for a couple of reasons:

1- nutritional purposes — all grains, nuts and seeds grow naturally with an outer layer called phytic acid, which for humans, is an anti-nutrient. What that means is, that when we ingest it, it inhibits the nutrients of what we’re eating from digesting properly. When grains, nuts and seeds are eaten in this form (with the phytic acid/un-soaked) this can begin to wreak havoc on the digestive system and can cause certain food allergies, etc. By soaking grains, nuts and seeds prior to eating them, we get rid of the phytic acid and in turn absorb the nutrition of the food we’re eating!

2- texture — by soaking the rice prior to cooking, it will be creamier and have an almost richer texture when cooked.

This recipe can be used as a side for so many different dishes, but also makes a GREAT breakfast with 1 or 2 over easy eggs on top!

Hope you enjoy!

Coconut Rice
Serves: 4

Ingredients:

  • 1 cup white jasmine or basmati rice
  • 1, 15oz can coconut milk (light or full fat)
  • ½ cup filtered water
  • ½ tsp sea salt
  • 1 ½ tsp coconut sugar

Directions:

  • Pour the rice into a bowl and fill with water until rice is completely covered. Gently stir, cover with a dish towel and set to the side on the counter – let it soak for at least 30 minutes, up to 4-6 hours.

  • When you’re ready to cook the rice, pour the rice/water into a fine-mesh strainer and rinse with cold water until the water runs clear/is no longer white/clouded…

  • Place the rice into a 2 quart saucepan with coconut milk, water, sea salt and coconut sugar. Stir well to combine.

  • Place the pot over high heat and bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with a lid. Continue cooking for 15 minutes. DON’T PEAK!

  • Remove the pot from the heat and let stand, covered, for 10 minutes.
  • Fluff with a fork, taste and season with additional salt, if needed.

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Grain Free Baked Cinnamon Sugar Donuts

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In an effort to share how relatable he is and that he doesn’t in fact eat all kale all the time, there is a story Mo shares when he first starts meeting with clients: When he used to Adventure Race, he would stop at Krispy Kreme and eat a dozen donuts, hot off the belt and chase it with a carton of milk, before all of his races. ***I am smiling as I type this*** I honestly wouldn’t put it past him to repeat this today!

Me? Well, I crave a good donut every six months or so – I’d honestly rather have a piece of cake. But when that craving hits — I. WANT. A DONUT! And I want it NOW!

I see all of these recipes on Pinterest of beautiful donuts – it just sounded too good to be true – you’re telling me that a grain free, BAKED donut can taste as good as a hot off the belt Krispy Kreme donut? Well no, not exactly… BUT, what I WILL tell you is you will feel AWESOME after you eat these and you won’t crave that Krispy Kreme anymore and you will actually have done your body some good by eating it – that’s right – you heard me – a donut that is good for you. I mean, no, there is no spinach in it! But – fiber from the flaxseed, anti-inflmmatory properties of the spices, blood-sugar lowering effects of the cinnamon and apple cider vinegar and healthy fats from the coconut milk which will help you ABSORB all of the above nutrients… AND this new, awesome grain free PALEO FLOUR!

See? How can you resist? MAKE THESE! And then freeze what you don’t eat and pull them out next time you get a craving for a Krispy Kreme. You’ll thank me later. You’re welcome. 🙂

Grain Free Baked Cinnamon Sugar Donuts

Makes 8 medium donuts…

Directions:

  • 2 cups Bob’s Redmill Paleo flour
  • 2 tbsp ground flaxseed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • 1 tbsp ground cinnamon  + 2 tbsp for garnish
  • ¼ cup coconut sugar + ¼ cup for garnish
  • ½ cup unsweetened applesauce
  • 1 cup canned LIGHT coconut milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F.
  • Spray donut pan with coconut oil cooking spray and set aside.
  • In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, and spices.
  • In a medium bowl mix sugar,  applesauce, coconut milk, apple cider vinegar and vanilla.
  • Pour wet ingredients into dry ingredients and mix until combined.
  • Pour the mixture into your donut pan, filling each spot just to the top.
  • Bake for approx. 18 minutes or until a skewer removes clean and the edges have pulled in from the sides.
  • Let cool in the pan for another 5 minutes. Gently run a knife around each donut to loosen from the pan. Cover the pan with a piece of foil and flip over so that all donuts fall out. Set the pan aside.
  • Combine 2 tbsp cinnamon and ¼ cup coconut sugar in a small bowl and mix well to combine.
  • Lightly spray the top of each donut with a little coconut oil cooking spray and dunk into the cinnamon/sugar mixture until the top is coated. Set back onto foil, uncoated side down.
  • Store in an airtight container for up to 7 days on the counter, 15 days in the fridge or 3 months in the freezer.

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