Paleo Apple or Banana Baked Pancakes

Ingredients:   

6 pastured and/or organic eggs
1½ cups milk of choice, such as almond or coconut
1 tsp. apple cider vinegar
1/2 cup coconut flour
1 Tsp vanilla
1 Tsp cinnamon
1/2 Tsp sea salt
1/4 Tsp. baking soda
1 Tbsp 100% Pure maple syrup
2 apples (or pears or bananas), peeled, cored, and sliced
4 Tbsp oil of your choice, such as coconut oil
*optional: sprinkle of walnut pieces to sprinkle on top
*optional: 1/4 teaspoon ginger powder to dust the apples/pears before pouring batter over

Method:

 Preheat oven to 425 degrees (F)

In a blender combine eggs, coconut milk, vinegar, coconut flour, vanilla, cinnamon, sea salt, and maple syrup. Blend until smooth.

Place oil in 9x13 inch baking dish and place in preheated oven for 3 minutes.

Remove from oven and add fruit to dish and place back in oven, and leave in there for 3-4 minutes.

Remove from oven, remix your batter to make sure it hasn't settled, then pour batter over fruit in the baking dish and place back in oven. Bake for 20-30 minutes or until done.

Allow to cool a few minutes.

Serve it with a drizzle of maple syrup and some sprinkling of cinnamon, or top with a fried egg!

Blueberry Chickpea Muffins

Ingredients:

2 cups chickpea flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

2 large eggs, lightly beaten
1/2 cup maple syrup
1/2 cup applesauce
1 tsp. vanilla extract
6 tbs. melted coconut oil
1 cup blueberries (fresh or frozen)

Method:

Preheat oven to 375F and lightly grease or line a muffin tin with liners.

In a mixing bowl, combine all dry ingredients and whisk together.

In a large bowl, combine egg, maple syrup, vanilla extract, apple sauce, and oil.

Pour dry ingredients into wet and stir until well combined.

Fold in the blueberries and optional walnuts.

Pour about 1/4 cup batter into each muffin cup and bake for 15-20 minutes, until tops are set and lightly browned.

Allow to cool on a wire rack before enjoying.

Pumpkin Maple Almond Butter

 Pumpkin Maple Almond Butter. Yes, it's a thing, and yes, you can slather it on just about anything. Thank you  WellandGood  for the inspiration. Enjoy!

Pumpkin Maple Almond Butter. Yes, it's a thing, and yes, you can slather it on just about anything. Thank you WellandGood for the inspiration. Enjoy!

Ingredients:

3/4 cup almond butter
1 cup pumpkin puree
1 tbs. maple syrup
1/2 tsp. pumpkin pie spice
small pinch sea salt

Method:

Place all ingredients in a mixing bowl and whip together with a whisk or spatula.

Smear it onto toast or a banana, add to hot breakfast cereal, dip apple or celery slices into it. So good!

Cell Reboot Green Juice

Ingredients:

1 cucumber, skinned
1 head red-leaf lettuce
4 stalks celery, de-stringed
1/2 lemon, de-rinded
1" hunk of ginger, skinned

Splash coconut water
Dash of spirulina

Method:

Juice the first five ingredients.

Place them in a jar or glass. Then add the coconut water and spirulina. Mix thoroughly and enjoy!

*If you don't have a juicer, then mix the first five ingredients in a blender with one cup filtered water. Then strain into a glass add the coconut water and spirulina and enjoy!

 

Mellow Green Juice

 Even Little B likes this one. He chugged one and a half shot glasses of full of this power-packed, anti-inflammatory elixir. Yum!

Even Little B likes this one. He chugged one and a half shot glasses of full of this power-packed, anti-inflammatory elixir. Yum!

Mellow Green Juice

1 cucumber, skinned
5 romaine lettuce leaves
Handful of fresh spinach
1 peeled grapefruit
1 peeled orange
1-2 inches (thinner piece) fresh turmeric root

Method:

Juice all ingredients, pour the juice into your favorite glass and enjoy!

Or, if you don't have a juicer, place all ingredients into a high-speed blender, add a cup of purified water. Blend to smithereens, strain, and enjoy! Not the same effect, but at least you're getting some really great nutrients!

Also, you could just add some protein powder and a splash of coconut water and make this a smoothie! Yum.

Heart Chakra Smoothie

 The colors for the heart chakra are green and pink, both featured in this delicious smoothie. Greens and cruciferous veggies support the heart on the physical level, while the colors green and pink vibrate at the same frequency as the heart chakra giving it added strength and vibrancy. Enjoy!

The colors for the heart chakra are green and pink, both featured in this delicious smoothie. Greens and cruciferous veggies support the heart on the physical level, while the colors green and pink vibrate at the same frequency as the heart chakra giving it added strength and vibrancy. Enjoy!

Ingredients:

1 cup frozen spinach
1/2 cup peeled cucumber chunks
1 cup strawberries, stemmed and chopped
Plus one strawberry chopped in half to garnish
3 tbs. hemp hearts, plus a few more for garnish
1 teaspoon Spirulina
1 cup nut/seed milk of choice (preferably homemade...I like Brazil nut milk in this recipe)
1/2 cup coconut water
*optional: 1/2 cup Rose tea or one more 1/2 cup coconut water
*if you want it sweeter add one pre-soaked date...I'm just trying to cut down on sugar

Method:

Place all ingredients, except for garnish berry and hemp hearts, into a blender and blend on high speed until smooth (about 1 minute).

Then pour into your favorite glass and garnish with remaining ingredients.

Sip and enjoy!

 

3-ingredient Paleo Naan Bread

 I made this to go along with some seriously yummy chicken curry for a party we had recently. They were a big hit! Thank you,  MyHeartBeets.com  for the inspiration!

I made this to go along with some seriously yummy chicken curry for a party we had recently. They were a big hit! Thank you, MyHeartBeets.com for the inspiration!

Ingredients:

1/2 cup almond flour
1/2 cup coconut flour
1 cup full-fat coconut milk (make sure it's soft or well-blended before mixing)
*Optional: 1 pinch salt and/or ghee for frying

Method:

Place all the ingredients in a blender and blend until smooth.

*NOTE: if they battler is too think you can add a little water to reach desired consistency.

Heat a medium sized non-stick skillet to medium heat.

Depending on how large your want your naans, use a 1/4 cup measuring cup to pour little naans, or 1 cup for larger. You can pour half the batter in the pan for a really large naan, but it'll take a while to cook, and/or be pretty tricky to flip (unless you're a pro!). So be patient. :)

Flip when side one looks fluffy and firm, and allow the other side to cook for a couple minutes.

You can enjoy these with any Indian dish, make them as makeshift pancakes, or even use them as a base for flatbreads.

WARNING: These are addictive!

Fluffy Paleo Pancakes

 My little guy (and husband...ok, and me too...) have been on a pancake jag lately. This recipe yields a great tasting, beautifully textured pancake. The recipe can be halfed if you only want a couple pancakes, but why bother! Just freeze the excess pancakes if you have too many. Enjoy!

My little guy (and husband...ok, and me too...) have been on a pancake jag lately. This recipe yields a great tasting, beautifully textured pancake. The recipe can be halfed if you only want a couple pancakes, but why bother! Just freeze the excess pancakes if you have too many. Enjoy!

Ingredients:

1 cup almond flour
1 cup tapioca flour
4 pastured eggs
1/2 cup unsweetened applesauce, or 1 mushed banana
1 tsp. organic vanilla extract
1 tsp. baking powder
teeny pinch salt
*Optional add-ins: paleo chocolate chips, berries, banana slices, yum!

Method:

Place all ingredients in a blender or food processor and blend until smooth.

*If you're mixing by hand, mix wet ingredients in a bowl, mix the dry ingredients in another bowl, then mix them together.

Heat a non-stick plan over medium heat and add a little grassfed ghee or coconut oil to the bottom of the pan.

Use 1/4 cup measuring cup to pour the batter into the pan.

Once side one is a little bubbly and firm, flip them over and allow to cook for a couple more minutes.

*Note: if using add-ins, wait until side one is cooked, add them, the flip to allow side two to cook.

Transfer to a plate and enjoy with fruit, yogurt, nut or seed butter, or any other toppings your heart desires!

Caramel Pecan Date Bars (Paleo Friendly)

 These pecan bars are sort of ridiculously delicious. Perfect for parties, or when you just have a sweet tooth. Thank you  PaleOMG  for the inspiration!

These pecan bars are sort of ridiculously delicious. Perfect for parties, or when you just have a sweet tooth. Thank you PaleOMG for the inspiration!

For the crust:

1.5 cups pecans
3/4 cup almond flour/meal
1/4 cup coconut oil, melted
1 egg, whisked
1 tbs.grade B maple syrup
1 tsp. vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt

For the caramel:

2 cups medjool dates, pitted and soaked in water for an hour
6-10 tbs. canned coconut milk
1 teaspoon vanilla extract
pinch of salt

Method:

Preheat your oven to 375 degrees.

Add your pecans to a food processor and blend until you get more of a meal or flour, then add your melted coconut oil, raw honey and vanilla until you get a very delicious pecan butter.

Add that pecan butter to a large bowl then add your almond flour/meal, baking soda and powder and salt, then add your egg and whisk all ingredients together.

Grease an 8X8 baking pan with coconut oil. Then add your crust ingredients to the pan and use a spoon to spread out evenly.

Bake for around 25-30 minutes or until the center is fully cooked (toothpick test it!).

While the crust bakes, clean out your food processor and add the dates.

Blend until dates have broken down then drizzle in your coconut milk. 

Add vanilla extract and pinch of salt and process until you get caramel.

Once your crust is done baking, let cool for about 10-15 minutes.

Top the crust with the caramel  or spatula to keep the topping smooth and even.

Put in fridge for 30 minutes to an hour to set.

Refrigerate any leftovers.

 

Maple Pecan Bacon Roasted Butternut Squash

 Yum! Lots of healthy fats and complex carbs make this an ideal, and shareable, side dish! Thank you  PaleOMG  for the inspiration! 

Yum! Lots of healthy fats and complex carbs make this an ideal, and shareable, side dish! Thank you PaleOMG for the inspiration! 

Ingredients:

6-8 pieces of bacon (organic if possible!)
4-6 cups peeled and cubed butternut squash
1 cup pecans, roughly chopped
1/4 cup maple syrup
2-3 Tbs. bacon fat (rendered from cooking bacon)
1-2 drops doTERRA cinnamon essential oil, or 1/2 Tsp. cinnamon
1-2 Tsp. sea salt

Method:

Preheat oven to 350 degrees

Place strips of bacon on a foil-lined baking sheet.

Cook bacon for 15-20 minutes or until slightly soft (not yet crispy).

Place bacon on a paper towel lined plate. Allow to cool, then chop the bacon into small chunks.

Place a couple tbs. of the rendered bacon fat in a large bowl.

Add the squash, pecans, maple syrup, cinnamon (oil) and salt to the large bowl and mix together to coat the squash well.

Add the bacon chunks to the mixture and stir until everything is combined.

 Add the mixture to a 9x11 glass baking dish.

 Increase oven temperature to 400 degrees.

Place the dish in the oven to bake for 35-40 minutes or until squash is soft.

Serve immediately, or store in a glass dish and reheat to serve. Enjoy!

Coconut Manna Bread

 Oh, this bread. Delicious alone, or with a slather of sweet or savory somethin. This piece is featuring a gob of homemade paté and some green onions, but it's just as tasty with almond butter and jam. Perfect for parties or alongside a bowl of soup. 

Oh, this bread. Delicious alone, or with a slather of sweet or savory somethin. This piece is featuring a gob of homemade paté and some green onions, but it's just as tasty with almond butter and jam. Perfect for parties or alongside a bowl of soup. 

Ingredients:

1 cup coconut manna (a.k.a. coconut butter)
5 organic/pastured eggs, at room temperature
1/4 cup coconut oil or pastured lard
1/2 tsp. sea salt
3/4 tsp. baking soda

Method:

Preheat the oven to 300 degrees.

Place the jar of coconut manna in a saucepan full of hot water over a low simmer to allow the manna to melt. This should take about 10-15 minutes. When it's melted, stir thoroughly so it's consistent throughout. 

Line a 5X9 loaf pan with cooking parchment (or you can grease the pan, either way works...)

Place all ingredients in a food processor or standing mixer and blend until the batter is completely smooth. Should have a cake-batter-esque consistency.

Pour the batter into the pan and bake for 40-50 minutes or until the top is browned and a toothpick inserted comes out clean. 

Allow to cool at least ten minutes, and store any leftovers in the fridge for up to a week.

Raspberry Rose Smoothie

Yum. A whisper of doTERRA's Geranium essential oil is the secret ingredient in this delectable smoothie!
Yum. A whisper of doTERRA's Geranium essential oil is the secret ingredient in this delectable smoothie!

Ingredients:

1 cup frozen raspberries
1 cup frozen spinach
1 cup coconut milk
1/2-1 cup filtered water
1/2 teaspoon spirulina powder
6-8 drops liquid stevia (or a date if you'd rather use fruit to sweeten)
1 drop doTERRA geranium essential oil
1 teaspoon Solay Superfoods SuperFruit C Powder
2 tablespoons of your favorite protein powder (I like Solay's Superfood Strength)

Method:

Put all ingredients into your high speed blender and blend to smithereens!

Pour into your favorite mason jar and enjoy!

*A nice touch is to garnish your smoothie with dried rose petals, available at most health food stores in the bulk aisle.

Ginger Peach Smoothie Redux

Sweet, creamy, and a hint of tang! This is a delicious way to start a summer day.
Sweet, creamy, and a hint of tang! This is a delicious way to start a summer day.

Ingredients:

1 cup frozen spinach
1 large, or 2 medium (ripe!) peaches
1 heaping tablespoon cashew butter
1 teaspoon vanilla extract
1 inch-long hunk of fresh ginger, peeled
1 pinch ground turmeric
1 drop doTERRA ginger essential oil
1 teaspoon lime juice
2 cups pure water

Method:

Place all ingredients in blender and blend to smithereens.

Pour into your favorite mason jar and enjoy!

*If you want to make your smoothie a little juicier, leave out 1/4-1 of one of your peaches before blending, chop it up and add it to the smoothie once your other ingredients have been smoothified. Just a tasty little variation!

Raspberry Cashew Smoothie

Get your fruits, veggies, protein and healthy fats from this delicious smoothie!
Get your fruits, veggies, protein and healthy fats from this delicious smoothie!

Ingredients:

1 cup frozen spinach
1 cup raspberries, fresh or frozen and thawed, divided
2 tablespoons Solay Superfood Superfood Meal
1 teaspoon Solay Superfood Superfruit C
1 heaping tablespoon cashew butter (or 1 handful cashews)
5 drops stevia (optional)
2 cups water or nut/seed milk
1 tbs. hemp hearts

Method:

Place all ingredients, but for 1/4 cup raspberries and hemp hearts, in a blender and blend to smithereens!

Pour into a glass and add the remaining raspberries and hemp hearts. Enjoy!

*Note: you can also use 1 cup coconut water in place of 1 cup water and ditch the stevia if you'd prefer.