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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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Instructions
  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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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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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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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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Paleo Italian Turkey Meatballs

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Paleo Italian Turkey Meatballs

Makes 8-10 medium-sized meatballs…

Ingredients:

  • 1 lb. ground turkey breast
  • ½ small onion, grated
  • 3 garlic cloves, minced
  • ¼ cup minced fresh basil
  • ¼ cup almond flour
  • 1 egg
  • 2 tbsp tomato paste
  • 1 tsp ground oregano
  • ½ tsp salt
  • ½ tsp ground pepper
  • 1 tbsp olive oil
  • 1 jar (approx. 3 cups) THIS marinara sauce

Directions:

  • Add turkey through ground pepper to a large bowl and mix well with your hands or a wooden spoon.
  • Divide the mixture into 8-10 meatballs. Place on a large plate or baking sheet.

Heat the olive oil in a heavy, large frying pan over medium-high heat. Add the meatballs – being sure they have space between them, otherwise they will steam – you want a little crust on them for flavor. Sauté until browned on all sides, about 2:30-3 minutes per side. Turn off heat.

 

 

 

 

 

 

  • Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce.
  • Return all the meatballs to the pan and cover. Turn the heat to medium-low and simmer until the sauce thickens slightly and the meatballs are cooked to 160 degrees F – approx. 5-7 minutes.

  • Season the sauce, to taste, with salt and pepper.
  • Serve over zucchini/squash noodles or cauliflower rice.

Notes:

  • I’ve only found this brand (The Vine) at Central Market – Dallas Whole Foods don’t carry it, unfortunately. I like it so much because it has very clean/organic ingredients and 25mg of sodium per serving and I honestly don’t feel the need to salt it further. Most jarred sauces have anywhere from 210mg – 510mg of sodium PER serving! So if you cannot find this one, Monte Bene is another good one – higher in sodium per serving but lower than most and clean ingredients, and you can find it at just about any grocery store.

 

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Instructions
  1. Add turkey through ground pepper to a large bowl and mix well with your hands or a wooden spoon.
  2. Divide the mixture into 8-10 meatballs. Place on a large plate or baking sheet.
  3. Heat the olive oil in a heavy, large frying pan over medium-high heat. Add the meatballs – being sure they have space between them, otherwise they will steam – you want a little crust on them for flavor. Sauté until browned on all sides, about 2:30-3 minutes per side. Turn off heat.
  4. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce.
  5. Return all the meatballs to the pan and cover. Turn the heat to medium-low and simmer until the sauce thickens slightly and the meatballs are cooked to 160 degrees F – approx. 5-7 minutes.
  6. Season the sauce, to taste, with salt and pepper.
  7. Serve over zucchini/squash noodles or cauliflower rice.
Recipe Notes

I've only found this brand at Central Market - Dallas Whole Foods don't carry it, unfortunately. I like it so much because it has very clean/organic ingredients and 25mg of sodium per serving and I honestly don't feel the need to salt it further. Most jarred sauces have anywhere from 210mg - 510mg of sodium PER serving! So if you cannot find this one, Monte Bene is another good one - higher in sodium per serving but lower than most and clean ingredients, and you can find it at just about any grocery store.

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