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!

Vegan (awesome) Choco-chip Blondies

1 can (15 oz) chickpeas, rinsed and drained
1/2 cup all natural almond butter or peanut butter
1/3 cup pure maple syrup
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3-1/2 cup chocolate chips (I like Enjoy Life)
*Optional: one pastured egg for a more cakey consistency
*Optional add-ins: chopped nuts, coconut flakes, dried fruit
 

Method:

Preheat oven to 350 degrees (F) and line an 8x8 inch baking pan with cooking parchment (or spray with nonstick cooking spray).

In a food processor, add all ingredients except chocolate chips (and optional add-ins) and process until batter is smooth.

Fold in 1/3 cup of chocolate chips.

Spread batter evenly in prepared pan then sprinkle remaining chocolate chips on top.

Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown.

Cool pan for 20 minutes on wire rack.

Sprinkle with sea salt then cut into squares. Makes about 16 blondies.

Raw Vegan Cashew Cheesecake

Vegan Cheesecake 1.JPG

 

Ingredients:

Crust:

1 1/2 cups macadamia nuts (or combo macadamia and walnuts)
1/2 cup pitted dates
1/4 cup shredded, unsweetened coconut
1 pinch salt

Filling:

3 cups raw cashews, soaked for at least 5 hours (or overnight)
1/2 cup freshly squeezed lemon juice
1/2 cup maple syrup (or honey)
1/2 cup melted coconut oil
1 tbs. pure vanilla extract (get the non-alcoholic version if possible)
*a few tbs. filtered water or orange juice
*optional: a few drops doTERRA Wild Orange essential oil

*Optional topping:
1/2 cup fresh/frozen berries of choice
1 tbs. maple syrup
Juice of 1/2 orange
Zest of 1/2 orange

 

Method:

Crust:

Place the shredded coconut in the bottom of a pie pan and spread evenly (this will help the pie not to stick).

Place the rest of the crust ingredients in a food processor and process until crumbly and well-combined (but still airy).

Press the crust ingredients into the pie pan and form an even crust. Put this in the fridge/freezer until ready to fill.

Filling:

Place all of your filling ingredients into your food processor and process until creamy. Add the water or orange juice, but don't add too much! Just enough to get it a soft "yogurty" texture.

Pour mixture on top of your crust and spread evenly.
*NOTE: You can pour 2/3 of the mixture, then add 1/2 cup of thawed berries (then blend), then pour on top of your base cheesecake layer for even cooler presentation.

*Optional topping:

Wash the bowl of your food processor.

Place all topping ingredients into food processor and pulse until well-combined (but not soupy). Sprinkle evenly on top of the cheesecake base.

Freeze your cheesecake for at least a few hours, then thaw in the fridge until ready to eat. Enjoy!

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!

 

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!

Vegan Paleo Chocolate Chip Cookies

 Thank you Deb, the  amazing artist and photographer , for the wonderful recipe! Made a batch for our friend's dinner and they were devoured in a matter of minutes. 

Thank you Deb, the amazing artist and photographer, for the wonderful recipe! Made a batch for our friend's dinner and they were devoured in a matter of minutes. 

Ingredients:

2 cups almond flour
1/3 cup coconut flour
1/2 tsp. baking soda
1/4 tsp. salt

1/3-1/2 cup melted coconut oil
3 tbs. grade B maple syrup
1 tbs. vanilla extract

1/2 cup walnuts
1/2 cup chocolate chips (or carob chips if you're not into caffeine)...I prefer dark chocolate mini chips myself...

Method:

Preheat your oven to 325 degrees. Line 2 cookie sheets with cooking parchment.

Mix your dry ingredients in a bowl (the first four).

Mix your wet ingredients in a separate bowl (the next three).

Then add the wet mixture to the dry mixture and stir until combined.  

Then add the chocolate chips and walnuts and mix until evenly distributed. 

Form the cookies into little patties (you can use a tablespoon to get exactly the same amount of dough for each if you're a stickler for evenly sized cookies) and place them onto the parchment lined cookie sheets. Bake for about 13 minutes or until they're just browned. Allow to cool for 10 minutes before eating (yeah right! good luck with that!). Enjoy!

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.

 

Carob "Mock-lates"

Carob Mocklates

I originally found this recipe on ThePaleoMom.com and made a few tweeks. So easy and delicious!

Ingredients:

2 cups extra virgin coconut oil
1 cup carob powder
2 Tbs. Grade B maple syrup (or honey, or a few drops Stevia), or more to taste
1 1/2 cups chopped walnuts (raw or lightly toasted)
1/2 Tsp. vanilla extract
Teeny pinch salt

Method:

Place the coconut oil in a food processor and whip until smooth (about 2 minutes).

Add remaining ingredients EXCEPT the walnuts (and continue to whip until smooth and well-combined (you might need to scrape the sides of the bowl a couple of times).

Take out the blade and stir in the walnuts.

Spread into a 9"X9" baking pan, or put into silicone molds like the heart-shaped ones I have, and chill in the fridge for at least an hour. 

If using a baking pan, cut into a squares and enjoy!

*Store in the fridge or freezer!

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.

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.

Raw Chocolate Chip Cookie Dough Bites

May you enjoy the sweetness of this life! Here's a quick and easy recipe to fulfill your sweet tooth.
May you enjoy the sweetness of this life! Here's a quick and easy recipe to fulfill your sweet tooth.

Ingredients:

1 1/3 cup  cashews (raw or roasted and salted)
2/3 cup gluten free oats
1/3 cup shredded coconut
3-4 tablespoons maple syrup
2 teaspoons vanilla extract
2 tablespoons almond butter
1/2 cup chocolate or carob chips
Hefty pinch of cinnamon and nutmeg
*Optional: add a splash of almond milk if your dough isn't sticking together well. JUST A SPLASH! *Optional: mini-pinch sea salt if you're not using roasted salted cashews

Method:

Blend the cashews, oats, and coconut in a food processor until you've created a fine-ish powder.

Add the syrup, vanilla extract, and almond butter and blend again until it sticks together to form a dough. Add the splash of almond milk if it doesn't turn dough-y.

Add the chocolate chips and pulse briefly or mix in by hand.

Roll the dough into little balls and put them on a parchment lined cookie sheet, or in a pyrex food container. Allow to chill in the fridge for at least 3o minutes. Serve and enjoy!

Roasted Squash Bowls with Maple Spiced Yogurt

Roasted squash halves make the perfect bowl for your favorite sweet or savory treat! This is my favorite breakfast these days.
Roasted squash halves make the perfect bowl for your favorite sweet or savory treat! This is my favorite breakfast these days.

Ingredients:

1/2 of a roasted sweet winter squash (I used acorn)
1/2-1 cup full fat organic Greek yogurt
1 tbs. maple syrup (or more to taste)
1 drop doTERRA cinnamon or cardamom essential oil Handful of chopped pecans Pinch of cinnamon for garnish

Method:

Mix all of the ingredients but for the squash and pecans together. Place the spicy yogurt mixture in the squash half. Sprinkle with pecans and cinnamon. Enjoy!

Spicy Apple Smoothie

Don't let the cool weather deter you from green smoothie-ing! Add a pinch of ginger and/or cayenne pepper to your smoothie to keep your digestion strong and taste buds happy!

Ingredients:

1 medium apple, cored 1 cup filtered water 1/2 cup coconut milk 3-6 tbs. Solay Sacred Strength Protein Powder (or your favorite protein powder, or 3-6 tbs. raw pepitas) 1 cup fresh spinach, blanched 1 drop doTERRA ginger essential oil (or 1/2 tsp. powdered ginger) *optional: 1/4 tsp. cayenne pepper

Method:

Place all of the ingredients in a high powered blender and blend to smithereens.

Serve and enjoy!