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Paleo Chocolate Cake with Superfood Chocolate Frosting

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Holy-freakin-moly! I can’t even with this cake… Just. Can’t. Even. It is to die for. Literally. No exaggeration. Absolutely life altering.

But here’s the kicker – it’s good for you. I mean, I might insinuating that you should start eating this as part of your daily routine or anything. But I am saying that if you did for a week or so, you’d be no worse for the wear.

And not only is it good for you but it tastes UHmazing. That’s what I do right? Isn’t that why you follow me? …I make things that you think you’ll never be able to eat or indulge in again after switching to a clean eating lifestyle without feeling guilty and/or bloated, etc. after doing so and I make them clean – meaning: unprocessed and anti-inflammatory and taste incredible!

Now, this recipe I cannot take full credit for unfortunately. The frosting is all me! And I’m pretty proud of it, if I may say so myself! But the cake, as mentioned below is from Lisa over at Downshiftology. Check out her other recipes – she’s a mastermind!

But my frosting… I mean, can I just say that it is some of my best work. And, totally plant-based (simply sub honey with maple syrup if you’re strict plant-based) and perfectly stable on the counter for a few days without additives to make it that way. I made this frosting as a test and when it worked (like any recipe I come up with) I literally jumped up and down like a giddy 4 year old. It is crazy how excited I get about really wonderful, flavorful food that I can feel really good about putting in my body.

I can honestly say that I would rather have THIS chocolate cake than ANY regular, white flour, white sugar, etc. chocolate cake. Seriously.

Hope you enjoy this as much as we do!!

Paleo Chocolate Cake with Superfood Chocolate Frosting

….recipe adapted from downshiftology.com

Serves 10

Ingredients:

Dry Ingredients:

  • 3 cups almond flour
  • 1 cup tapioca flour
  • ¼ cup coconut flour
  • 1 ¼ cups coconut sugar
  • 1 ½ cups raw cacao powder
  • 2 tsp baking soda
  • 1 tsp espresso powder
  • 2 tsp ground cinnamon
  • 1 tsp sea salt
  • 1/3 cup chopped pecans, toasted (optional and sprouted, if possible)

Wet Ingredients:

  • 4 large cage-free eggs, room temp
  • 1 ½ cups canned coconut milk (light or full fat)
  • 1 cup filtered water
  • 1/3 cup coconut oil, melted
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract

Frosting Ingredients:

  • 2 ripe avocados, peeled and pitted
  • ½ cup cacao powder
  • ¼ cup raw/local honey
  • ¼ cup monk fruit sweetener
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • ½ tsp salt

Directions for cake:

  • Preheat your oven to 350 degrees F.
  • Grease two 9-inch cake pans with coconut oil cooking spray and line the bottom with parchment paper. Set aside.
  • Add all of the dry ingredients, except pecans (if using) to a very large mixing bowl and whisk together.
  • Add all of the wet ingredients to a separate medium mixing bowl and whisk together.
  • Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
  • Evenly divide the batter between the two baking pans and cook for 32-35 minutes, or until a toothpick comes out clean.
  • Once the cake has completely cooled (approximately 1 hour), assemble the cake by adding the chocolate frosting between both layers and frosting the outside. Top with pecans and serve!

Directions for Frosting:

  • Place all ingredients except the coconut oil in a food processor and mix on high until well combined and completely smooth – you may need to stop a 2-3 times and scrape down the sides of the bowl/blender.
  • With the motor running, slowly drizzle in the coconut oil and continue to blend until smooth and creamy.
  • Frost your cake and store on the counter, covered, up to 3 days and then place in the fridge for another 3-4 days or freeze up to 3 months – if it lasts past 3 days on the counter!

 

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Directions for Cake
  1. Preheat your oven to 350 degrees F.
  2. Grease two 9-inch cake pans with coconut oil cooking spray and line the bottom with parchment paper. Set aside.
  3. Add all of the dry ingredients, except pecans (if using) to a very large mixing bowl and whisk together.
  4. Add all of the wet ingredients to a separate medium mixing bowl and whisk together.
  5. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
  6. Evenly divide the batter between the two baking pans and cook for 32-35 minutes, or until a toothpick comes out clean.
  7. Once the cake has completely cooled (approximately 1 hour), assemble the cake by adding the chocolate frosting between both layers and frosting the outside. Top with pecans and serve.
Directions for Frosting
  1. Place all ingredients except the coconut oil in a food processor and mix on high until well combined and completely smooth – you may need to stop a 2-3 times and scrape down the sides of the bowl/blender.
  2. With the motor running, slowly drizzle in the coconut oil and continue to blend until smooth and creamy.
  3. Frost your cake and store on the counter, covered, up to 3 days and then place in the fridge for another 3-4 days or freeze up to 3 months – if it lasts past 3 days on the counter!
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Primal Vegetable Curry

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Mmmmm curry! It’s so warming and comforting and it is SO good for you! Talk about anti-inflammatory! But to get a really good curry, it takes a loooong time to make. It just needs lots of love for all of the flavors to really develop.

This is my version of a quick and easy curry – I’ve added a can of diced tomatoes to help give more depth of flavor in a shorter amount of time. And always feel free to add a bit more curry powder as that will enhance the flavor as well! I always double whatever a recipe calls for! I went light on this one for my readers – as some like curry, but don’t LOVE curry like Mo and I do! So if you like curry – keep the measurements per my recipe below. If you love curry, up the ante a bit and double it!

If you don’t already know – what gives curry powder it’s yellow color is the turmeric that is in it. Turmeric is “all the rage” and super trendy right now. I’m halfway rolling my eyes. Ha! It’s been around for FOREVER but is really making it’s big debut in the last 2 or 3 years due to it’s anti-inflammatory benefits. It is truly a wonderful spice to use – I sprinkle it on my avocado toast, I use it in chili’s, soups, stews, stir-fry’s – anywhere I can sneak it in, I do! It is really wonderful for you in terms of keeping inflammation down and helping with aches and pains.

I made this recipe so that we would have lots of leftovers for lunches for the next couple of days… But, it was so good, I “accidentally” didn’t leave any leftovers! Ha! Oops! 🙂

I served ours with Coconut Cauliflower Rice, but it would be terrific with My Heart Beets 3 Ingredient Paleo Naan or my Coconut White Rice!

I hope you enjoy this as much as I did!!

Primal Vegetable Curry

Serves 4-6

Ingredients:

  • 1 ½ tsp ghee butter
  • 1 ¼lbs ground chicken
  • 1 cup sweet potato, butternut squash or kabocha pumpkin, peeled and cubed
  • 2 medium heads broccoli, chopped into florets
  • ½ small yellow onion, julienned
  • 2 tsp yellow curry powder
  • ½ cup chicken bone broth or low sodium vegetable broth
  • 1 cup canned coconut milk (light or full fat)
  • 1, 15oz can diced tomatoes, low sodium and undrained
  • ½ tsp sea salt
  • ¼ bunch fresh cilantro, leaves only

Directions:

  • Heat butter in a large nonstick skillet over medium-high heat.
  • Place the chicken into the pan with a couple of pinches of sea salt and brown until chicken is almost cooked through. Pour the chicken into a bowl and set aside.
  • Add sweet potato/butternut/kabocha to the same pan with a little more salt and sauté 7-10 minutes, until potatoes just begin to soften/can be pierced with a fork. Decrease heat to medium.
  • Add broccoli, onion, and curry powder and cook 1 minute, stirring constantly.
  • Add broth, coconut milk, tomatoes and sea salt and bring to a boil.
  • Add chicken back in and stir to combine.
  • Cover, reduce heat, and simmer for at least 10 minutes, but up to 45 minutes, stirring occasionally. The longer this simmers, the more time the flavors will have to develop.
  • Top with cilantro and serve on it’s own or with My Heart Beets 3 Ingredient Naan or my Coconut Rice.

Notes:

  • Feel free to omit the chicken and simply omit cooking the chicken (first step) and start by adding the sweet potato/butternut/kabocha to the pan with the ghee butter. Follow remainder of the recipe as written.
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Primal Vegetable Curry
Mmmmm curry! It's so warming and comforting and it is SO good for you! Talk about anti-inflammatory! But to get a really good curry, it takes a loooong time to make. It just needs lots of love for all of the flavors to really develop.
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Instructions
  1. Heat butter in a large nonstick skillet over medium-high heat.
  2. Place the chicken into the pan with a couple of pinches of sea salt and brown until chicken is almost cooked through. Pour the chicken into a bowl and set aside.
  3. Add sweet potato/butternut/kabocha to the same pan with a little more salt and sauté 7-10 minutes, until potatoes just begin to soften/can be pierced with a fork. Decrease heat to medium.
  4. Add broccoli, onion, and curry powder and cook 1 minute, stirring constantly.
  5. Add broth, coconut milk, tomatoes and sea salt and bring to a boil.
  6. Add chicken back in and stir to combine.
  7. Cover, reduce heat, and simmer for at least 10 minutes, but up to 45 minutes, stirring occasionally. The longer this simmers, the more time the flavors will have to develop.
  8. Top with cilantro and serve on it’s own or with My Heart Beets 3 Ingredient Naan or my Coconut Rice.
Recipe Notes

Feel free to omit the chicken and simply omit cooking the chicken (first step) and start by adding the sweet potato/butternut/kabocha to the pan with the ghee butter. Follow remainder of the recipe as written.

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Paleo Chicken Cacciatore

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I feel like I say this all the time – but seriously, this could possibly be the easiest and quickest to put together dish with the most flavor, ever!

Some versions of Chicken Cacciatore use heavy cream – I adapted this recipe from Alyssa Rivers at The Recipe Critic – I made this one Paleo by simply subbing the heavy cream with canned coconut milk. The sauce turned out creamy but not too rich. It has the perfect silky texture. The whole dish is hearty without being heavy and is great for dinner one night and leftovers for lunch the next day!

I served ours with spiralized zucchini noodles… But it would be great with Orzo Pasta for a not-Paleo version or simply a crusty piece of good Sourdough bread!

Buon appetito!

Paleo Chicken Cacciatore

Serves 4

Ingredients:

  • 1 ½lbs boneless, skinless chicken breast
  • 1 tbsp olive oil
  • 1 small red bell pepper
  • 1 small yellow pepper
  • 1lb baby portabella mushrooms, thinly sliced
  • 2 cloves garlic, finely minced
  • 1, 15oz can low sodium crushed tomatoes
  • ½ cup canned coconut milk (light or full fat)
  • ½ cup low sodium chicken or vegetable broth
  • 2 tbsp Italian seasoning, divided
  • sea salt and pepper to taste
  • 6-8 leaves fresh basil, chopped
  • raw parmesan or manchego, grated, for garnish

Directions:

  • Add olive oil to a large skillet over medium heat. While this is heating up, season one side of the chicken with ½ tbsp Italian seasoning, salt and pepper.
  • Add the chicken, seasoned side down, to the skillet and cook approx. 4-5 minutes. While the first side is cooking, season the other side with ½ tbsp Italian seasoning, salt and pepper. Flip the chicken and cook an additional 4-5 minutes, or until a thermometer reads 160 degrees. Remove the chicken from the pan and place on a plate – set aside.
  • Add the bell pepper and mushrooms with a pinch of salt and sauté 2-3 minutes. Add the garlic, stirring constantly so it does not burn. Sauté 2 more minutes.
  • Add the crushed tomatoes, coconut milk, broth, 1 tbsp Italian seasoning, salt and pepper, to taste. Let simmer until thickened – approx. 5 minutes.
  • Add the chicken back to the skillet and cover with sauce. Cook until heated through – approx. 3 minutes.
  • Serve over spiralized zucchini “noodles” and garnish with basil and raw parmesan or manchego.

 

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Instructions
  1. Add olive oil to a large skillet over medium heat. While this is heating up, season one side of the chicken with ½ tbsp Italian seasoning, salt and pepper.
  2. Add the chicken, seasoned side down, to the skillet and cook approx. 4-5 minutes. While the first side is cooking, season the other side with ½ tbsp Italian seasoning, salt and pepper. Flip the chicken and cook an additional 4-5 minutes, or until a thermometer reads 160 degrees. Remove the chicken from the pan and place on a plate – set aside.
  3. Add the bell pepper and mushrooms with a pinch of salt and sauté 2-3 minutes. Add the garlic, stirring constantly so it does not burn. Sauté 2 more minutes.
  4. Add the crushed tomatoes, coconut milk, broth, 1 tbsp Italian seasoning, salt and pepper, to taste. Let simmer until thickened – approx. 5 minutes.
  5. Add the chicken back to the skillet and cover with sauce. Cook until heated through – approx. 3 minutes.
  6. Serve over spiralized zucchini “noodles” and garnish with basil and raw parmesan or manchego.
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Primal Zucchini Gratin with Goat Cheese and Rosemary

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Tis the season for comfort food.

I think the typical notion is that comfort food leaves you feeling heavy and full. Not my Goat Cheese Zucchini Gratin. It is warm and creamy and bubbly and the perfect side-dish to any meal. It will give you all the feels of comfort — satisfied, warm, a little decadent and rich – but it won’t leave you feeling heavy and full.

If you’re not a fan of tomatoes, you can leave them off — I add them because, well, we LOVE roasted tomatoes with just about anything! But also because they add a beautiful pop of color and acidity that cuts through the goat cheese.

This is a SUPER easy dish to prepare. But if you have a Japanese Mandolin, it is even easier! If you don’t have one – BUY ONE NOW! You will use it a ton once you realize how easy it makes your life!

This would be a great new-addition to your traditional Christmas dinner or something easy to make for the family or just yourself 🙂 on a busy weeknight! The leftovers are great for lunch the next day!

Hope you enjoy this as much as we do!

Primal Zucchini Gratin with Goat Cheese and Rosemary

Serves 4-6

Ingredients:

  • 4 medium zucchini, cut into approx. ¼” slices
  • sea salt and black pepper
  • 2 tbsp arrowroot flour
  • 1 cup canned coconut milk (light or full fat)
  • 1 tbsp grass fed butter
  • 4oz spreadable goat cheese or goat cheese log, room temp
  • ½ tsp garlic powder
  • 2 sprigs fresh rosemary, finely chopped
  • ¼ – ½ cup low sodium chicken/vegetable stock or filtered water
  • 10-12 cherry tomatoes
  • 4oz raw goat cheddar, or manchego, grated
  • ½ cup chickpea breadcrumbs or almond flour
  • fresh chives, finely chopped, for garnish

Directions:

  • Place a large dish towel onto your countertop and lay zucchini out in a single layer and sprinkle with salt – leave for 30-45 minutes.
  • Preheat the oven to 400 degrees F.
  • Using a paper towel or another dish towel, press gently over the top of the zucchini to absorb some of the moisture. Repeat this a few times to get as much moisture off as possible.
  • Spray an 8×8 casserole dish with cooking spray and arrange ½ of the zucchini slices in several overlapping rows. Sprinkle with black pepper.
  • Combine the arrowroot and coconut milk in a small bowl and whisk well to combine/until smooth.
  • Then, add the butter to a medium saucepan over medium-low heat. Once melted, add in spreadable goat cheese, garlic powder and a pinch of sea salt and black pepper. Heat for a few minutes stirring frequently, until the goat cheese melts and the mixture is smooth. Pour in the coconut milk/arrowroot mixture while whisking. Continue to whisk until the mixture is completely incorporated. Turn the heat to low and allow to simmer 3-4 minutes, until the sauce thickens/coats the back of a wooden spoon. Add in the stock/water in ¼ cup increments, if the sauce is too thick.
  • Add in the rosemary and stir to combine. Pour ½ of the mixture evenly over the zucchini and spread ½ of the raw goat cheddar/manchego on top. Then layer the remaining zucchini, sauce and top with remaining raw cheddar/manchego and tomatoes.
  • Cover and bake for 25 minutes. Uncover and top with chickpea breadcrumbs or almond flour. Bake another 15 minutes, until the cheese and breadcrumbs/flour is golden brown and tomatoes are roasted.
  • Garnish with chives and serve.
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Instructions
  1. Place a large dish towel onto your countertop and lay zucchini out in a single layer and sprinkle with salt – leave for 30-45 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Using a paper towel or another dish towel, press gently over the top of the zucchini to absorb some of the moisture. Repeat this a few times to get as much moisture off as possible.
  4. Spray an 8x8 casserole dish with cooking spray and arrange ½ of the zucchini slices in several overlapping rows. Sprinkle with black pepper.
  5. Combine the arrowroot and coconut milk in a small bowl and whisk well to combine/until smooth.
  6. Then, add the butter to a medium saucepan over medium-low heat. Once melted, add in spreadable goat cheese, garlic powder and a pinch of sea salt and black pepper. Heat for a few minutes stirring frequently, until the goat cheese melts and the mixture is smooth. Pour in the coconut milk/arrowroot mixture while whisking. Continue to whisk until the mixture is completely incorporated. Turn the heat to low and allow to simmer 3-4 minutes, until the sauce thickens/coats the back of a wooden spoon. Add in the stock/water in ¼ cup increments, if the sauce is too thick.
  7. Add in the rosemary and stir to combine. Pour ½ of the mixture evenly over the zucchini and spread ½ of the raw goat cheddar/manchego on top. Then layer the remaining zucchini, sauce and top with remaining raw cheddar/manchego and tomatoes.
  8. Cover and bake for 25 minutes. Uncover and top with chickpea breadcrumbs or almond flour. Bake another 15 minutes, until the cheese and breadcrumbs/flour is golden brown and tomatoes are roasted.
  9. Garnish with chives and serve.
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No-Bake Dark Chocolate Coconut Drop Cookies

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I’ve been on a baking-spree lately or maybe I’m just craving sugar — that would make more sense! 🙂 Last week, I made Vegan Sea Salt Caramel Brownies — they turned out okay — still working on this recipe — promise to post as soon as it is perfected! BUT – the sea salt caramel turned out AWESOME and I ended up with leftovers, which I was not about to let go to waste! Hence the birth of these little gems! So many positive things about these that I don’t even know where to start:

  • You don’t need to turn on your oven to make them!
  • I won’t go as far as to say they are “healthy” but I will say that you will feel a million times better grabbing one of these when your sweet tooth hits than if you had a lame ‘ol processed cookie.
  • While not a “health-food” per se, they do have dark chocolate which we all know by now is rich with anti-oxidants and is said to be an aphrodisiac. **Brown Chicken Brown Cow……..**
  • They are a great snack for your kiddos, yourself or your significant other – they have almond butter, coconut oil, coconut milk and dark chocolate which are all healthy fats and will help mitigate any blood sugar spike from the coconut sugar, honey and oats.

So – make these!! Do it now!! …and then let us know how they turned out!

No-Bake Dark Chocolate Coconut Drop Cookies

Makes approx. 40 Cookies

Ingredients:

  • ¼ cup coconut palm sugar
  • 2 tbsp raw/local honey
  • 1 tbsp coconut oil
  • ½ tsp sea salt
  • ¼ cup canned coconut milk (light or full fat)
  • ½ cup almond butter
  • 2½ cups finely shredded coconut
  • 1 cup toasted oats
  • ½ cup 80% or higher dark chocolate chunks

Directions:

  • In a small saucepan, mix the coconut sugar, honey, coconut oil, and salt together. Heat over medium heat, stirring continuously so that everything gets melted.
  • When the sugar starts to gently bubble, set a timer for two minutes. Stir the mixture once or twice during these two minutes.
  • Carefully stir in the coconut milk (the sugar mixture will bubble up a lot!) until it is mixed in and continue to heat until the sauce returns to a low simmer.
  • Then just simmer for another 2 minutes until the sauce is thick enough to coat the back of a spoon – it should still be thin enough to easily drizzle.
  • Once it gets into a sauce type mixture. Remove from heat and add the almond butter and stir well until the almond butter is melted into the sauce. Set this aside to let it cool while you toast the oats.
  • Place the oats in a single-ish layer into a medium, dry skillet, over medium-high heat. Let them sit for 1 minute or so and then toss into another layer. Let sit another minute or so and repeat until you can slightly smell the oats and they are barely browned.
  • Add the coconut, oats and chocolate chunks and stir gently until just combined and you have a “dough” that sticks together.

  • Using two spoons or a small ice cream scoop, portion the dough on a parchment lined baking sheet. You can leave them as is or wet the fingertips of one hand and gently press each one down to look more like a “cookie.”
  • Place them in the fridge to set for at least 2 hours – up to overnight, if you can wait that long!
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Instructions
  1. In a small saucepan, mix the coconut sugar, honey, coconut oil, and salt together. Heat over medium heat, stirring continuously so that everything gets melted.
  2. When the sugar starts to gently bubble, set a timer for two minutes. Stir the mixture once or twice during these two minutes.
  3. Carefully stir in the coconut milk (the sugar mixture will bubble up a lot!) until it is mixed in and continue to heat until the sauce returns to a low simmer.
  4. Then just simmer for another 2 minutes until the sauce is thick enough to coat the back of a spoon – it should still be thin enough to easily drizzle.
  5. Once it gets into a sauce type mixture. Remove from heat and add the almond butter and stir well until the almond butter is melted into the sauce. Set this aside to let it cool while you toast the oats.
  6. Place the oats in a single-ish layer into a medium, dry skillet, over medium-high heat. Let them sit for 1 minute or so and then toss into another layer. Let sit another minute or so and repeat until you can slightly smell the oats and they are barely browned.
  7. Add the coconut, oats and chocolate chunks and stir gently until just combined and you have a “dough” that sticks together.
  8. Using two spoons or a small ice cream scoop, portion the dough on a parchment lined baking sheet. You can leave them as is or wet the fingertips of one hand and gently press each one down to look more like a “cookie.”
  9. Place them in the fridge to set for at least 2 hours - up to overnight, if you can wait that long!
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Paleo Almond Flour Drop Biscuits

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I have been on the hunt for a good biscuit – one that is not laden with fat (again – I’m not against fat by ANY stretch, but I do think too much of ANYTHING is not a good thing…), moist (don’t you hate that word!? LOL!), flaky, AND that I don’t have to cut butter into, roll out, bladdy, bladdy, blah. I want EASY but tastes like LOVE – like a biscuit SHOULD taste. Something I could make on a crazy weeknight for us to have with dinner and for Breakfast for the rest of the week!

This recipe is a win! Because I use alternative flours, etc. – I just never know how something is going to turn out. So, as I do with every recipe I make for the first time – when these came out of the oven, I closed my eyes really tight and braced myself for these to fall completely apart upon picking one up and crumble all over the place and then – to taste like cardboard. True story…

BUT, they were amazing! I jumped up and down and then yelled for Mo to come in and IMMEDIATELY try one of these little gems – to which he had no issue – like I’ve said before, the key to becoming a good cook is having a spouse/friend, etc. who is willing to be a ginny-pig, and Mo is the BEST ginny-pig! He LOVED these!

We only eat a couple at a time, so I keep them in the freezer and pop them into the oven for a few minutes when I want to serve them with dinner or to grab for Breakfast one morning! They freeze beautifully! I will also quarter these and toast them under the broiler in the oven and use them as croutons on salads – because, you know us and our “big salads!”

The holidays are coming up – can you even believe!? So, include these in your holiday menu planning! AND my 5 Minute Grain Free Bread! Both can be made ahead of time and frozen! So easy, really good for you and everyone will love them!

Hope you enjoy these as much as we do!

Paleo Almond Flour Drop Biscuits

Makes 10 Biscuits

Ingredients:

  • 1 tsp apple cider vinegar
  • ¼ cup canned coconut milk (light or full fat)
  • 2 ½ cups almond flour
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 2 tbsp grass-fed butter or coconut oil, melted
  • 2 whole eggs
  • optional: any fresh herbs of choice, finely minced

Directions:

  • Preheat the oven to 350 degrees F.
  • Shake coconut milk really well and pour into a small bowl or ramekin and add the apple cider vinegar. Set aside.
  • In a large bowl, add the almond flour, sea salt and baking soda. Whisk to combine.
  • In a medium bowl, add the coconut milk/vinegar mixture and eggs. Slowly drizzle the melted butter/coconut oil in while gently whisking the eggs/milk – you want to be sure the butter/oil is cooled a bit before adding to the eggs, otherwise you will end up with scrambled eggs instead of a biscuit dough.
  • Add the wet ingredients to the dry mixture a little at a time, stirring with a spatula, until just combined.
  • Line a baking sheet with parchment paper or a silpat and drop large tablespoons of dough to make approx. 2″ biscuits.
  • Bake for 10-12 minutes, or until the tops are a light golden brown.
  • Allow them to cool on the cookie sheet for a few minutes and serve!
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Instructions
  1. Preheat the oven to 350 degrees F.
  2. Shake coconut milk really well and pour into a small bowl or ramekin and add the apple cider vinegar. Set aside.
  3. In a large bowl, add the almond flour, sea salt and baking soda. Whisk to combine.
  4. In a medium bowl, add the coconut milk/vinegar mixture and eggs. Slowly drizzle the melted butter/coconut oil in while gently whisking the eggs/milk – you want to be sure the butter/oil is cooled a bit before adding to the eggs, otherwise you will end up with scrambled eggs instead of a biscuit dough.
  5. Add the wet ingredients to the dry mixture a little at a time, stirring with a spatula, until just combined.
  6. Line a baking sheet with parchment paper or a silpat and drop large tablespoons of dough to make approx. 2" biscuits.
  7. Bake for 10-12 minutes, or until the tops are a light golden brown.
  8. Allow them to cool on the cookie sheet for a few minutes 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

Makes 7 cups

Ingredients:

  • 3lbs 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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Instructions
  1. Preheat oven to 425 degrees F.
  2. Cover a large rimmed baking sheet with foil and spray with cooking spray.
  3. 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.
  4. Roast for 30 minutes, until just beginning to brown.
  5. Place tomatoes in the blender with garlic powder, basil, thyme, tomato paste and coconut sugar. Puree until smooth.
  6. 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.
  7. 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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Primal Broccoli Chicken Casserole

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Do you have those foods or meals that your family used to make – maybe your mom or dad or your grandmother – that when you smell that food or meal today it literally transports you back to when you were little?

This casserole is that for me. To this day, it is what my mom makes for me when we get to celebrate my birthday together. It is my request EVERY time I go home! It is creamy and luscious and warm and bubbly and honestly? Really clean, as far as casseroles go.

When most people think of casseroles I would bet that they think of those heavy, canned soup-based, super cheesy (but like, Velveeta cheese – you know what I’m sayin?), carb-loaded, slop it on a plate, mom didn’t have time for anything else tonight kind of meal. Not this one. It has been re-invented my friends and you will feel ALL the love when you eat it!

I hope you make this just so you can taste a little of my childhood. I’ve re-done it, in that it is made completely from scratch – no canned soup; and instead of packaged, processed cheese, I used a raw goat cheddar.  If you omit the cheese and use almond flour instead of sourdough, it is completely Paleo and Whole30.

It’s hard to re-do something your mom made. But man, this came out of the oven and I took that first bite and literally would’ve believed you if you told me my mom had made it and she was sitting right there with me – I could SMELL the house I grew up in. It will be so much fun to make this for her next time we ARE together.

I hope you enjoy this little piece of my childhood!

Primal Broccoli Chicken Casserole

Makes a 9×13 casserole…

Ingredients:

  • 2 ½ – 3lbs free range, boneless, skinless chicken breast
  • approx. 1 tsp paprika
  • 4 medium heads broccoli, chopped into florets
  • 1 cup finely chopped baby portobello mushrooms
  • 1 small yellow onion, finely chopped
  • 2 tbsp Kerrygold grass fed butter or coconut oil, divided
  • ¼ cup arrowroot flour
  • 1 cup canned coconut milk (light or full fat)
  • ½ – ¾ cup low sodium vegetable or free-range chicken broth or chicken bone broth
  • sea salt and black pepper
  • dash of ground nutmeg
  • 1 tbsp yellow curry powder
  • dash of cayenne pepper
  • 1 cup Primal Kitchen avocado oil mayonnaise
  • zest and juice of ½ lemon
  • 1 cup grated raw goat cheddar cheese, Kerrygold grass fed cheddar or Grafton raw cheddar
  • ¾ cup almond flour or sourdough breadcrumbs
  • Optional: fresh chives, cilantro or parsley for garnish

Directions:

  • Preheat oven to 350 degrees F. Lightly spray a 9×13 baking dish with cooking spray.
  • Cover a medium sheet pan with foil and spray with cooking spray. Place chicken breasts on the pan and season with sea salt, black pepper and a dash of paprika over each chicken breast. Place on the middle rack of your oven to roast – approx. 20-30 minutes – until a meat thermometer inserted at the thickest part reads 155-160 degrees (the chicken will continue cooking as it rests and again when you finish the casserole in the oven…). Pull out of the oven and set aside.
  • While the chicken is roasting, cover a large sheet pan with foil and spray with cooking spray. Place broccoli onto pan, toss with a pinch of sea salt and black pepper and place on the top rack of your oven to roast until slightly browned – approx. 15-18 minutes, until slightly roasted and softened. Pull out of the oven and set aside. *Okay to add this to the oven while the chicken is roasting.
  • Meanwhile, melt 1 tbsp butter or coconut oil in a medium saucepan over medium-low heat. Add the mushrooms and onion and cook until softened, about 4-6 minutes, stirring occasionally. Transfer mushrooms to the pan with the broccoli.
  • In the same saucepan, melt the other tbsp of butter or coconut oil over medium heat. Whisk in the coconut milk and broth – start by adding ½ cup broth, if you need to add more to thin out the sauce per your liking, feel free. Once combined, whisk in the arrowroot flour, whisking constantly for 30 seconds until smooth. Bring to a low simmer and continue to whisk constantly until thickened – 2-3 minutes. Remove from the heat and stir in the salt, pepper, curry, mayo, lemon zest and juice. Set aside.
  • Now, shred the chicken and place into a large bowl. Add the broccoli, mushrooms and onions.
  • Pour the sauce into the bowl with the broccoli mixture and add ½ cup almond flour or sourdough breadcrumbs and ½ of the cheese. Toss well to combine. I suggest using your hands for this! Transfer to the prepared baking dish.
  • Top with remaining almond flour/sourdough and cheese.
  • Bake for approx. 30 minutes, until filling is hot and bubbly. Check after 20 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.
  • Garnish with fresh chives, cilantro or parsley, if using and serve on it’s own or with roasted cauliflower rice (pictured above).

 

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Primal Broccoli Chicken Casserole
Instructions
  1. Preheat oven to 350 degrees F. Lightly spray a 9x13 baking dish with cooking spray.
  2. Cover a medium sheet pan with foil and spray with cooking spray. Place chicken breasts on the pan and season with sea salt, black pepper and a dash of paprika over each chicken breast. Place on the middle rack of your oven to roast – approx. 20-30 minutes – until a meat thermometer inserted at the thickest part reads 155-160 degrees (the chicken will continue cooking as it rests and again when you finish the casserole in the oven...). Pull out of the oven and set aside.
  3. While the chicken is roasting, cover a large sheet pan with foil and spray with cooking spray. Place broccoli onto pan, toss with a pinch of sea salt and black pepper and place on the top rack of your oven to roast until slightly browned – approx. 15-18 minutes, until slightly roasted and softened. Pull out of the oven and set aside. *Okay to add this to the oven while the chicken is roasting.
  4. Meanwhile, melt 1 tbsp butter or coconut oil in a medium saucepan over medium-low heat. Add the mushrooms and onion and cook until softened, about 4-6 minutes, stirring occasionally. Transfer mushrooms to the pan with the broccoli.
  5. In the same saucepan, melt the other tbsp of butter or coconut oil over medium heat. Whisk in the coconut milk and broth – start by adding ½ cup broth, if you need to add more to thin out the sauce per your liking, feel free. Once combined, whisk in the arrowroot flour, whisking constantly for 30 seconds until smooth. Bring to a low simmer and continue to whisk constantly until thickened – 2-3 minutes. Remove from the heat and stir in the salt, pepper, curry, mayo, lemon zest and juice. Set aside.
  6. Now, shred the chicken and place into a large bowl. Add the broccoli, mushrooms and onions.
  7. Pour the sauce into the bowl with the broccoli mixture and add ½ cup almond flour or sourdough breadcrumbs and ½ of the cheese. Toss well to combine. I suggest using your hands for this! Transfer to the prepared baking dish.
  8. Top with remaining almond flour/sourdough and cheese.
  9. Bake for approx. 30 minutes, until filling is hot and bubbly. Check after 20 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.
  10. Garnish with fresh chives, cilantro or parsley, if using and serve on it's own or with roasted cauliflower rice (pictured above).
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