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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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Grain Free Strawberry Blondies

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Y’all!!! I think I may have officially out done myself on these. Can I say that? I feel like this is a safe space to toot my own horn! 🙂

I have been craving strawberries! It’s got to be the fact that it is summer and hotter than hades outside in Dallas! Truth be told, I don’t really like strawberries. Eeek! I know! A nutritionist that doesn’t like fruit. Yep! You found her! It’s definitely a texture thing… I LOVE the flavor of fruits! Well, except bananas! YUCK! Ok, anyway…

So I came across a recipe for Strawberry Brownies but it used a narley boxed strawberry cake mix with Red 40 food coloring and all sorts of stuff that I choose not to put in my body. So, true to form, I decided to make my own clean eating version!

Holy moly these turned out spectacular AND on the first try!

The batter will look off when you put it in the pan. You will think, NO WAY these are going to end up looking like Alix’s pictures. But hang with it. Pop them in the oven and just wait. I am so excited for you to make these! Don’t wait another second! GO! NOW!

These will be your kids new favorite and you’re new go-to summer, easy to make dessert! Promise!

I KNOW you will love these!

Grain Free Strawberry Blondies

Makes 16 blondies…

Ingredients:

  • ½ cup fresh ground almond butter
  • 1 tbsp coconut oil, melted
  • ½ cup coconut sugar
  • ¼ cup monk fruit sweetener
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1 cup almond flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 16 slices of fresh strawberries, approx. 5 strawberries

Directions:

  • Preheat oven to 350 degrees F. Line an 8×8” square baking pan with parchment paper and spray with coconut oil cooking spray. Set aside.
  • In a bowl, using a hand or stand mixer, mix together the almond butter, coconut oil, coconut sugar, monk fruit, egg, and vanilla extract until smooth and combined.
  • With a spatula, stir in the almond flour, baking soda, and salt.
  • Spread evenly in prepared pan and arrange sliced strawberries on top in rows of 4×4. Bake for about 20 minutes, or until lightly browned.
  • Cool completely, and then cut into 16 squares.

 

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  1. Preheat oven to 350 degrees F. Line an 8x8” square baking pan with parchment paper and spray with coconut oil cooking spray. Set aside.
  2. In a bowl, using a hand or stand mixer, mix together the almond butter, coconut oil, coconut sugar, monk fruit, egg, and vanilla extract until smooth and combined.
  3. With a spatula, stir in the almond flour, baking soda, and salt.
  4. Spread evenly in prepared pan and arrange sliced strawberries on top in rows of 4x4. Bake for about 20 minutes, or until lightly browned.
  5. Cool completely, and then cut into 16 squares.
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Grain Free Blueberry Muffins

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Can I be honest? I stole this recipe. It’s true. I’ve been claiming it as my own for so long now. But Mo says it’s okay – I can have it. 🙂 It was one of the first recipes he came up with out of his research and education through the Institute for Integrative Nutrition. When we first met – he showed me this recipe and I’ve never made another blueberry muffin since nor have I tried to find other recipes, etc.

Why mess with something that is literally perfect?

This is by far the easiest baking you will ever do. And I’d be willing to bet that if you have people in your household/that you’re feeding that do not abide by “grain free” eating – they will hardly notice the lack of grain-based flour in these!

You can certainly substitute the blueberries with a different berry – blackberries or raspberries perhaps? I just suggest adding another 1/2 tbsp or so of honey if you do, as those berries are more tart than blueberries. And while we’re at it I’ll share my secret – the first 8 ingredients make up the base for all of my muffins. Yup. All of them. I just sub the blueberries with whatever sounds good – pumpkin, apples, peaches, mango, chocolate chips – you name it! I will then alter the spices a bit depending on what I’m using – for example, I’ll add cinnamon and clove if I’m using pumpkin… I’ll add 1 tsp coconut extract if I’m using mango… You get the idea!

So, make these! Have some fun! Have them for your kids as a clean eating after school snack or grab-and-go breakfast! They will love them!

Grain Free Blueberry Muffins

Makes 10 muffins

Ingredients:

  • ½ cup coconut flour
  • ½ cup almond flour
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 6 cage free eggs
  • ¼ cup raw, local honey
  • ⅓ cup coconut oil, melted
  • 1 tbsp vanilla extract
  • 1 ½ cups blueberries, fresh or frozen
  • zest and juice of ½ lemon

Directions:

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine almond flour, coconut flour, salt and baking soda.
  • In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand blender
  • Mix dry ingredients into wet, blending with a hand mixer
  • Place blueberries in and top with lemon zest and juice. Gently fold into the batter.
  • Place batter into a paper lined 12-cup muffin pan.
  • Bake for 20-25 minutes.
  • Cool and serve or store in an airtight container on the counter for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 3 months.

 

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  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine almond flour, coconut flour, salt and baking soda.
  3. In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand blender
  4. Mix dry ingredients into wet, blending with a hand mixer
  5. Place blueberries in and top with lemon zest and juice. Gently fold into the batter.
  6. Place batter into a paper lined 12 cup muffin pan.
  7. Bake for 20-25 minutes.
  8. Cool and serve or store in an airtight container on the counter for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 3 months.
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Paleo Teriyaki Mushroom Egg Fried “Rice” Bowls

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A funny fact about me, and don’t judge my mother for this… I grew up eating White Rice with Butter and Soy Sauce for Breakfast. True story. I mean, from the time I was, I don’t know, 4 years old to maybe 8 or 9 years old. Oh my goodness – I can taste it right now! I can smell it! The sticky-ish rice with the salty soy sauce and the creamy, fatty goodness from the butter to bring it all together. Holy moly. It is so good!

I’ve been reminiscing about it a little so I decided I’d try to make something that took me back a bit. This recipe is obviously a bit more fitting to the way we practice Nutrition as it is a complete meal and void of MSG. If it weren’t for Mo, frankly I would’ve left it at the cauliflower fried rice and been done with it – I mean, I probably would’ve eaten the whole batch — I could live on rice of any kind! But Mo would fire me as his chef 😉 if I did that. He needs PROTEIN! LOL! …he does. He really does. I do! YOU do! We all do! This is just a little inside-joke between the two of us because he tends to get a little fixated on his protein intake at times. And if you know Mo, you know that he gets fixated on nothing! Anyway…

This turned out really well! It is completely meatless and who doesn’t love an over easy egg on top of just about anything!?! The mushrooms bring the whole thing together and the cauliflower fried rice really does taste like fried rice. It’s awesome! If you’re not feeling the meatless thing, grilled grass fed flank steak would be great with this… As would grilled wild caught shrimp! But I’ve got to say, I don’t think you’ll miss the meat and without it – this comes together so quickly! It’s the perfect satisfying weeknight meal!

Hope you enjoy!!!

Paleo Teriyaki Mushroom Egg Fried “Rice” Bowls

Serves 4

Ingredients:

Mushrooms

  • ½ tbsp coconut oil
  • approx. 16 medium/large shitake mushrooms, thinly sliced
  • ½ tbsp raw/local honey
  • 1 tbsp rice wine vinegar
  • 2 tbsp coconut aminos or tamari
  • approx. thumb size of fresh ginger, peeled and grated
  • 1 clove garlic, minced
  • black pepper

Cabbage

  • 1 small head napa cabbage (or chinese cabbage), roughly sliced
  • 2 tbsp water
  • ¼ tsp chinese five spice
  • 1/8 tsp cayenne pepper

Egg Fried “Rice”

  • ½ tbsp coconut oil
  • 3 eggs, lightly beaten
  • 3, 12-16oz bags pre-riced cauliflower rice
  • 1 tbsp coconut aminos or tamari
  • ½ bunch fresh chives, finely chopped

To Serve

  • 1 tsp toasted sesame seeds
  • several leaves fresh cilantro
  • 4 over easy eggs (optional)

Directions:

  • Preheat oven to 425 degrees F and line a large baking sheet with parchment paper – spray with a light coating of coconut oil cooking spray.
  • Place the cauliflower rice onto the baking sheet in an even layer and sprinkle with a couple of pinches of sea salt. Toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.
  • While the cauliflower is roasting, make the mushrooms. Heat the coconut oil in a large skillet over medium heat. Add the sliced mushrooms to the skillet and cook over for 5 minutes or until softened.
  • While the mushrooms are cooking, in a small bowl, add the honey, rice wine vinegar, coconut aminos/tamari, ginger, garlic, and a couple of pinches of black pepper. Whisk well to combine, and pour over the mushrooms. Cook over medium heat for another few minutes, stirring regularly to prevent burning, until the sauce has reduced and become sticky. Pour mushrooms into a bowl and set aside.
  • Now prepare the cabbage. Place the cabbage into the same skillet you used for the mushrooms with approx. 2 tbsp water and bring to a simmer. Steam for approx. 5 minutes or until tender but still bright green in color. Pour off excess liquid, pour into a separate bowl, season with chinese five spice and cayenne pepper and set aside.
  • Now, make the egg fried rice. Using the same skillet you used for the cabbage, heat coconut oil and add the eggs. Cook over a fairly low heat for 2 minutes, stirring regularly, until the eggs are fully cooked. Add the roasted cauliflower rice and coconut aminos/tamari and cook until warmed completely through. Pour chives in and stir well to combine.
  • Serve in bowls starting with the cabbage, egg fried rice and then the teriyaki mushrooms. Sprinkle with toasted sesame seeds and cilantro.

 

Recipe adapted from Becca at amuseyourbouche.com

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Instructions
  1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper – spray with a light coating of coconut oil cooking spray.
  2. Place the cauliflower rice onto the baking sheet in an even layer and sprinkle with a couple of pinches of sea salt. Toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.
  3. While the cauliflower is roasting, make the mushrooms. Heat the coconut oil in a large skillet over medium heat. Add the sliced mushrooms to the skillet and cook over for 5 minutes or until softened.
  4. While the mushrooms are cooking, in a small bowl, add the honey, rice wine vinegar, coconut aminos/tamari, ginger, garlic, and a couple of pinches of black pepper. Whisk well to combine, and pour over the mushrooms. Cook over medium heat for another few minutes, stirring regularly to prevent burning, until the sauce has reduced and become sticky. Pour mushrooms into a bowl and set aside.
  5. Now prepare the cabbage. Place the cabbage into the same skillet you used for the mushrooms with approx. 2 tbsp water and bring to a simmer. Steam for approx. 5 minutes or until tender but still bright green in color. Pour off excess liquid, pour into a separate bowl, season with chinese five spice and cayenne pepper and set aside.
  6. Now, make the egg fried rice. Using the same skillet you used for the cabbage, heat coconut oil and add the eggs. Cook over a fairly low heat for 2 minutes, stirring regularly, until the eggs are fully cooked. Add the roasted cauliflower rice and coconut aminos/tamari and cook until warmed completely through. Pour chives in and stir well to combine.
  7. Serve in bowls starting with the cabbage, egg fried rice and then the teriyaki mushrooms. Sprinkle with toasted sesame seeds and cilantro.
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Egg and Spinach Stuffed Sweet Potato

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Did I mention we love sweet potatoes? Ohhh… That’s right. I’m a broken record now! LOL! Gah! We just can’t get enough of them!

This is one of Mo’s favorite Breakfast “inventions…” As part of our meal prep each week, I bake 4-5 sweet potatoes, let them cool, place them in a large tupperware and then into the fridge for easy breakfasts or lunches throughout the week!

Yes, you could use a microwave to reheat – BUT – if you have access to an oven, turn it to the broil setting and then place a piece of parchment paper onto a baking sheet. Get a pre-baked potato out of the fridge, slice it down the middle without cutting all the way through, place it on the parchment paper lined pan cut side up and then under the broiler for 5-7 minutes. It crisps up the skin a little and heats the potato through… It is DE-lish! And then, make this recipe to stuff the potato with! It’s the perfect breakfast or lunch… Or dinner for that matter!

Hope this makes life a little easier and allows you to eat clean when you’re in a hurry!

Egg and Spinach Stuffed Sweet Potato

Serves 1

Ingredients:

  • 3 whole cage-free eggs
  • 1-2 large handfuls spinach*
  • 1 tsp coconut oil
  • 1 clove garlic, minced
  • 1 medium/large sweet potato, baked*
  • pinch of cayenne pepper
  • 2 pinches ground turmeric
  • 1/8 tsp ground cumin
  • 1/8 tsp ground coriander
  • sea salt and black pepper, to taste
  • crumbled goat cheese, shredded raw manchego, pecorino or parmesan (optional)

Directions:

  • Take the sweet potato out of the fridge, slice down the middle, but not all t he way through and fluff with a fork – place on a parchment lined baking sheet and under the broiler of your oven for 7-8 minutes or if you do not have access to an oven, place the potato on a glass plate (not plastic please) and into the microwave for 60 seconds.
  • While the sweet potato warms up, place the coconut oil into a small skillet over medium heat. Add garlic and sauté for 1 minute, stirring a few times to keep garlic from burning.
  • Add spinach (or greens of choice) and sauté until greens begins to wilt.
  • As the greens are sautéing mix eggs and spices in a bowl and whisk with a fork or whisk until the eggs are completely yellow and you see no more of the whites. Add eggs to the greens and cook to your liking.
  • Once the eggs are done place into the sweet potato, top with cheese or nutritional yeast (if using) and serve.

Notes:

  • Feel free to use any greens you’d like – kale, swiss chard, arugula, etc.
  • I suggest baking a few sweet potatoes at a time at the beginning or middle of the week to have prepped for this recipe or others. Simply line a baking sheet with parchment paper and place a washed sweet potato or a few on top. Place in the top or middle rack of your oven on 425 degrees F for 60-80 minutes – until softened or easily pierced with a fork.

 

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  1. Take the sweet potato out of the fridge, slice down the middle, but not all t he way through and fluff with a fork – place on a parchment lined baking sheet and under the broiler of your oven for 7-8 minutes or if you do not have access to an oven, place the potato on a glass plate (not plastic please) and into the microwave for 60 seconds.
  2. While the sweet potato warms up, place the coconut oil into a small skillet over medium heat. Add garlic and sauté for 1 minute, stirring a few times to keep garlic from burning.
  3. Add spinach (or greens of choice) and sauté until greens begins to wilt.
  4. As the greens are sautéing mix eggs and spices in a bowl and whisk with a fork or whisk until the eggs are completely yellow and you see no more of the whites. Add eggs to the greens and cook to your liking.
  5. Once the eggs are done place into the sweet potato, top with cheese or nutritional yeast (if using) and serve.
Recipe Notes

Feel free to use any greens you’d like – kale, swiss chard, arugula, etc.
I suggest baking a few sweet potatoes at a time at the beginning or middle of the week to have prepped for this recipe or others. Simply line a baking sheet with parchment paper and place a washed sweet potato or a few on top. Place in the top or middle rack of your oven on 425 degrees F for 60-80 minutes – until softened or easily pierced with a fork.

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Rosemary Coconut Chicken

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I cook. You all know this. And I don’t just cook sometimes. I cook 6 nights a week, if not 7. And I don’t share this to be braggadocious but to illustrate that Mo never cooks. Not to say that he can’t cook – he’s actually very good at it. We have a little running joke between us because when we first started dating – as in the first month – one of the way we connected was over nutrition… He was attending The Institute for Integrative Nutrition at the time and I was studying to get my Nutrition License, so we were both reading so much about food and experimenting with it in our own kitchens. So I invited him over to cook with me and well, he ended up doing all the cooking. What can I say? The man made me nervous! So funny to think about now! Ha! He’s given me hell for this ever since. But the irony? Since that day in April or May of 2010, I bet I could count on one hand the amount of meals he’s cooked for us vs the ones I’ve cooked – I’m not sure we could even count!

So now, when I am out with friend for the evening or traveling and Mo is left to his own devices, it is either Origin Kitchen + Bar or this Rosemary Coconut Chicken with sauteed spinach. He is like clock-work! It is so funny! And one of the most endearing things about him! You know how that is though? When you have a skill that you don’t cultivate and use that often, you lose your mojo or your creativity sometimes. So please hear me – the man can cook! He just doesn’t!

He did, however, come up with this recipe and I gotta say – it’s awesome and super quick and easy! I serve it with a “big salad” ***wink, wink*** or my Sweet Potato Hash with Thyme and Pumpkin Seeds!

Perhaps this will become your new go-to as it has for Mo! We hope you enjoy!

Rosemary Coconut Chicken

Serves 4-6

Ingredients:

  • 1lb pastured chicken breast, cubed*
  • 2 tbsp coconut oil
  • 2 tbsp fresh rosemary, chopped
  • 2 cloves garlic, minced
  • sea salt and black pepper, to taste

Directions:

  • Place the coconut oil in a large sauté pan over medium heat.
  • Once the oil is melted, add the garlic and rosemary and sauté until fragrant – about 1 minute.
  • Add the chicken and cook until chicken is cooked through – a meat thermometer reads 165 degrees F.
  • Serve with my Coconut Rice, Sweet Potato Hash or Zucchini Noodles.

Notes:

  • When you’re purchasing the chicken, ask your butcher to cube the chicken for you!

 

 

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  1. Place the coconut oil in a large sauté pan over medium heat.
  2. Once the oil is melted, add the garlic and rosemary and sauté until fragrant - about 1 minute.
  3. Add the chicken and cook until chicken is cooked through – a meat thermometer reads 165 degrees F.
  4. Serve with my Coconut Rice, Sweet Potato Hash or Zucchini Noodles.
Recipe Notes

When you’re purchasing the chicken, ask your butcher to cube the chicken for you!

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Snickerdoodles – 2 ways!

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It’s almost CHRISTMAS!!! I am so excited! I have been baking all week! If you follow me on Instagram, you’ve seen the beautiful pecan pie I made! I seriously cannot even believe it turned out so well! I know – I’m a food blogger and recipe innovator. I shouldn’t confess to that. But, I am also a human and frankly, pies are not my strong-suit. Just ask Mo. Poor guy. He’s been the guinea-pig for some epic fails. LOL!

Anyway! Enough about pie! Let’s talk COOKIES!

I asked Mo what kind of cookies “Santa” wanted this year and without hesitation his response was “Snickerdoodles with white flour!” Ha! I laughed and then said, “Wait… Really?” Not out of shock, but because he was very adamant about me using white flour instead of almond, etc. I have zero issue with this so long as we’re able to use a high quality organic, unbleached, un-enriched flour. Remember: the ultimate goal for us in our home and for our clients is that we eat as unprocessed as possible. And this is the issue we have with run-of-the-mill flours – they have all been so processed via being bleached, enriched, run through machine after machine… THIS is what denatures tha nutrition and why they cause so much digestive upset for people. I’m not saying gluten-intolerance or sensitivity or full-on celiac is not real!! But what I am saying is that if we focus more on unprocessed grains/flours – meaning as little heat as possible has been applied to to them to get them from grain form to flour form, we probably would not have the “gluten epidemic” we’ve experienced in the last several years. Not intending to preach – just “food for thought…” Pun intended! 🙂

So, based on his request, I thought it would be fun to try a Primal version – using an organic, unbleached, un-enriched white flour (I used Bob’s Red Mill) and a grain free and gluten free Paleo version – using almond flour.

So, I made both batches, set each cookie side by side and had Mo taste them, without telling him which was which. Guess which one he liked the best? …the Paleo. He liked the Primal too – but said the Paleo was more doughy and he LOVES doughy anything!

So if you like a softer cookie – Paleo is the way to go! If you like a crunchier cookie – Primal all the way!

So, sounds like Santa will be getting Paleo cookies at the Brossette’s this year! Hope you all enjoy!

HAPPY HOLIDAYS!

PRIMAL Snickerdoodle Cookies

Makes 18 cookies…

Ingredients for Cookies:

  • 1 stick unsalted Kerrygold butter
  • ½ cup coconut sugar + 2 tbsp for rolling cookies in
  • 1 cage free egg
  • 1 tsp vanilla extract
  • 1 1/3 cups unbleached, organic all purpose white flour
  • 1 tsp cream of tarter
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp ground cinnamon

 Directions:

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  • In a large mixing bowl, cream the butter and coconut sugar together with a mixer or by hand, until smooth. Add the egg and vanilla extract and mix together until creamy and well combined.
  • In a separate mixing bowl sift all-purpose flour, cream of tartar, baking soda, and salt. Add dry ingredients to the mixture and fold in, using a spatula, until well combined. Put the dough in the refrigerator for 10 minutes.
  • While the dough is in the fridge, mix 2 tbsp coconut sugar and cinnamon in a bowl to make cinnamon sugar; set aside.
  • When the dough is ready, use a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  • Put each cookie on the baking sheet and bake for approx. 15-17 minutes.
  • Cool the cookies on a baking sheet for 10 minutes and then move them onto a wire rack to finish cooling.
  • Store in an airtight container for 5-7 days.

PALEO Snickerdoodle Cookies

Makes 12 cookies…

  • 2 cups almond flour
  • 1/8 tsp salt
  • ¼ tsp baking soda
  • 5 tbsp coconut oil, melted
  • ¼ cup raw, local honey
  • 1 tbsp vanilla extract
  • 2 tbsp coconut sugar
  • 2 tbsp ground cinnamon

Directions:

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  • In a large bowl, mix almond flour, salt and baking soda. Once combined, mix in the wet ingredients.
  • In a small bowl mix the coconut sugar and cinnamon together, set aside.
  • Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  • Place on cooking sheet, and flatten – using the bottom of a cup sprayed with coconut oil cooking spray.
  • Bake for 7-8 minutes.  Allow to cool on the pan for 10 minutes – they will firm up to the perfect texture.
  • Store in an airtight container for 5-7 days.
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Snickerdoodles - 2 ways!
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Instructions
Primal Snickerdoodle Cookies
  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  2. In a large mixing bowl, cream the butter and coconut sugar together with a mixer or by hand, until smooth. Add the egg and vanilla extract and mix together until creamy and well combined.
  3. In a separate mixing bowl sift all-purpose flour, cream of tartar, baking soda, and salt. Add dry ingredients to the mixture and fold in, using a spatula, until well combined. Put the dough in the refrigerator for 10 minutes.
  4. While the dough is in the fridge, mix 2 tbsp coconut sugar and cinnamon in a bowl to make cinnamon sugar; set aside.
  5. When the dough is ready, use a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  6. Put each cookie on the baking sheet and bake for approx. 15-17 minutes.
  7. Cool the cookies on a baking sheet for 10 minutes and then move them onto a wire rack to finish cooling.
  8. Store in an airtight container for 5-7 days.
Paleo Snickerdoodle Cookies
  1. • Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  2. • In a large bowl, mix almond flour, salt and baking soda. Once combined, mix in the wet ingredients.
  3. • In a small bowl mix the coconut sugar and cinnamon together, set aside.
  4. • Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  5. • Place on cooking sheet, and flatten - using the bottom of a cup sprayed with coconut oil cooking spray.
  6. • Bake for 7-8 minutes. Allow to cool on the pan for 10 minutes - they will firm up to the perfect texture.
  7. • Store in an airtight container for 5-7 days.
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Grain Free Cinnamon Apple Bread with Sea Salt Caramel

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HELLO Christmas! I am so stinkin’ excited about Christmas, I can’t even tell you! Last year, we had Christmas, but we literally moved out of our house on the 24th and then stayed with relatives – so, woke up Christmas morning with family, which was wonderful, but you know – just not the same as waking up in your own home. And then we left for Medellin, Colombia on the 26th. So, all wonderful things, right? …we were buying a new home, getting to travel, surrounded by family – which can be awesome and not awesome all at the same time! Ha! #family So – I am not complaining in the least, but I’ve been ready for a calm, peaceful, easy Christmas in my own home ALL year!

IT’S FINALLY HERE!!!!!!!

To tell you how excited I’ve been, I came up with this recipe about 5 months ago and have been hanging onto it, twiddling my thumbs until we got closer to the Holidays! I made it in July and Mo walked in the door and said, “It smells like Christmas in here!” I joked that we were celebrating Christmas in July!

This is not one of my easier recipes – well, the bread is, but the sea salt caramel takes a bit of time and attention. But, all things worth it, do, right? And if you don’t like apples – leave them out! Simple as that!

This is a great make-ahead breakfast for Christmas morning, or any morning! It will leave your house smelling like the holidays!

You can make the bread and caramel a day or two in advance and simply slice the bread, lay each slice on a sheet pan and place it under the broiler in your oven for 4-5 minutes. It will crisp up just a bit. While doing this, pour the caramel into a small pot over medium/low heat and get it warm. Drizzle the caramel over each slice of bread and serve! Voila! So easy and De-lish! You won’t miss that coffee cake! Trust me!

Grain Free Cinnamon Apple Bread with Sea Salt Caramel

Makes 12 slices

Ingredients:

  • ½ cup almond flour
  • ½ cup coconut flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 3 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ¼ tsp cloves
  • 1 tsp vanilla extract
  • ½ cup canned LIGHT coconut milk
  • 1 tbsp pure maple syrup
  • 2 tbsp unsweetened applesauce
  • 1 tsp apple cider vinegar
  • 4 large eggs, room temp
  • 1 tsp coconut oil, softened
  • 1 small Honeycrisp apple

Sea Salt Caramel

This recipe make 1 cup – you will only need approx. ¼ cup for the bread – so, you will have leftovers – you’re welcome!)

  • 1 can (13.5 oz) full-fat coconut milk
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • ½ tbsp coconut oil
  • ½ tbsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
  • In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
  • In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
  • Add the dry ingredients into the wet and stir well with a spatula to combine.
  • Peel and finely chop the apple and fold into the mixture.
  • Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  • While the bread is baking, make the sea salt caramel.
  • Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  • Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  • Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  • Add the coconut oil and vanilla extract and stir to combine.
  • Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.
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Sea Salt Caramel
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Sea Salt Caramel
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Instructions
  1. Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
  2. In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
  3. In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
  4. Add the dry ingredients into the wet and stir well with a spatula to combine.
  5. Peel and finely chop the apple and fold into the mixture.
  6. Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  7. While the bread is baking, make the sea salt caramel.
  8. Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  9. Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  10. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  11. Add the coconut oil and vanilla extract and stir to combine.
  12. Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.
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Beef Stir Fry with Ginger, Lemongrass and Coconut Rice

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I know what you’re doing — you’re looking at the list of ingredients below and thinking: “Uhh – this looks complicated and I don’t have time!” BUT – YOU DO! I promise! Start to finish, 50 minutes! No, it’s not one of those “10 minutes or less weeknight dinners” but this is PACKED full of nutrition and anti-inflammatory properties and is GREAT for your gut. It is Low-FODMAP, gluten free, dairy free, and if you need it to be grain free – use Cauliflower Rice instead of jasmine or basmati – cook it just the same except cut the coconut milk in half and reduce cook time by half.

This is the PERFECT dish for leftovers for lunch the next day! The stir fry can also be frozen for up to 3 months in a freezer-proof container.

Beef Stir Fry with Ginger, Lemongrass and Coconut Rice

Serves 2-4

Ingredients:

  • 1 cup jasmine or basmati rice
  • 2 cups LIGHT canned coconut milk
  • 2 tsp coconut sugar
  • ¼ tsp sea salt
  • 1lb grass fed flank steak, trimmed and cut into thin strips
  • 1 tbsp arrowroot powder
  • 1 tsp Chinese five-spice powder
  • 1 jalapeno
  • 1 tsp coconut oil, melted
  • small piece ginger, peeled and cut into thin matchsticks
  • 1 stick lemongrass, trimmed and sliced
  • 1 tbsp toasted sesame oil
  • 1 red bell pepper, de-seeded and thinly julienned
  • 1 can bamboo shoots, drained and rinsed
  • 1 handful baby spinach
  • 1 bunch green onion, green and white parts, thinly sliced
  • juice of ½ lime
  • 2 tbsp coconut aminos
  • 1 tbsp coconut aminos garlic sauce
  • ¼ cup cilantro OR fresh basil, chopped
  • 1/4 cup toasted cashews (preferably sprouted)

Directions:

  • Place the rice into a glass bowl, cover with water and a dish towel. Set aside to soak for at least 30 minutes, up to overnight.
  • Mix the beef, arrowroot and five-spice in a bowl, then set aside to marinate.
  • Thinly slice the jalapeño, leaving the seeds if you prefer a little extra heat. Mix with the coconut oil, ginger and lemongrass in a small bowl. Set aside.
  • Pour the rice into a large fine mesh strainer and rinse well until the water runs clear. Pour rice into a saucepot and pour in coconut milk, 2 tsp coconut sugar and ¼ tsp sea salt. Stir to combine and turn heat to medium-high. Bring to a boil, let boil for 1 minute and then reduce to a simmer, stir and cover completely. Let simmer for 18-20 minutes – try not to peak while cooking!
  • While the rice is cooking, heat half of the sesame oil in a wok or large sauté pan, add the jalapeno mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
  • Heat the remaining sesame oil, add the beef and stir-fry over medium-high heat for 1 min until browned and just cooked through.
  • Return the chili mixture to the pan with the red bell pepper. Stir-fry for 2 minutes and then add ½ of the scallions, bamboo shoots and spinach. Mix well and let spinach wilt – 1-2 more minutes.
  • Then add a squeeze of lime juice, coconut aminos, garlic sauce and cashews. Toss well to combine.
  • Fluff the rice with a fork and season with more salt, if needed.
  • Divide rice and stir fry between four plates. Garnish with remaining scallions and chopped cilantro or fresh basil.
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Instructions
  1. Place the rice into a glass bowl, cover with water and a dish towel. Set aside to soak for at least 30 minutes, up to overnight.
  2. Mix the beef, arrowroot and five-spice in a bowl, then set aside to marinate.
  3. Thinly slice the jalapeño, leaving the seeds if you prefer a little extra heat. Mix with the coconut oil, ginger and lemongrass in a small bowl. Set aside.
  4. Pour the rice into a large fine mesh strainer and rinse well until the water runs clear. Pour rice into a saucepot and pour in coconut milk, 2 tsp coconut sugar and ¼ tsp sea salt. Stir to combine and turn heat to medium-high. Bring to a boil, let boil for 1 minute and then reduce to a simmer, stir and cover completely. Let simmer for 18-20 minutes – try not to peak while cooking!
  5. While the rice is cooking, heat half of the sesame oil in a wok or large sauté pan, add the jalapeno mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
  6. Heat the remaining sesame oil, add the beef and stir-fry over medium-high heat for 1 min until browned and just cooked through.
  7. Return the chili mixture to the pan with the red bell pepper. Stir-fry for 2 minutes and then add ½ of the scallions, bamboo shoots and spinach. Mix well and let spinach wilt - 1-2 more minutes.
  8. Then add a squeeze of lime juice, coconut aminos, garlic sauce and cashews. Toss well to combine.
  9. Fluff the rice with a fork and season with more salt, if needed.
  10. Divide rice and stir fry between four plates. Garnish with remaining scallions and chopped cilantro or fresh basil.
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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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No-Bake Dark Chocolate Coconut Drop Cookies
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Course Dessert, Snack
Servings
cookies
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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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