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!

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!

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!

Deb's Paleo Poppy Seed Crackers

 These crackers are versatile. They make a lovely stand alone snack or can be topped with anything from cheese and hummus or guacamole!

These crackers are versatile. They make a lovely stand alone snack or can be topped with anything from cheese and hummus or guacamole!

Ingredients:

1 1/2 cup almond or cashew meal
1/2 cup coconut flour
1/4 cup nutritional yeast
2 pastured eggs
2 tbs. melted coconut or avocado oil
1 tsp. sea salt
4 tbs. dill (or 2 tbs. dried rosemary and 2 tbs. dried oregano and/or a sprinkle of fennel seeds)
4 tbs. poppy seeds (or black sesame seeds)
4 tbs. water

Method:

Preheat the oven to 325. Line two cookie sheets with cooking parchment.

Mix all the ingredients, except for the water, then slowly add the water until you have a firm dough that sticks together...not too wet, not too crumbly.

Use a rolling pin (or a label-free wine bottle if you don't have a rolling pin) to smooth the dough onto the cookie sheets until they are as thin as you like your crackers. With a knife or pizza cutter, score them into the size you want.

Bake 12-15 minutes or until they are just barely browned and crispy. I like to check them at 10 minutes, then every 3 minutes thereafter until they're just the right level of crispiness. Allow them to cool, then lift with a spatula and store in a glass tupperware on the counter (or fridge) for up to a week. Enjoy!

 

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.

 

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!

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!

Salmon Cakes

 These salmon cakes are a perfect entree for a wintery evening. Have them on a bed of greens or with a side of veggies! Top them with some spicy aoli or a twist of lemon, or both! Thank you,  EveryDayMaven  for your inspiration! 

These salmon cakes are a perfect entree for a wintery evening. Have them on a bed of greens or with a side of veggies! Top them with some spicy aoli or a twist of lemon, or both! Thank you, EveryDayMaven for your inspiration! 

Ingredients:

1/2-ish cup sweet potato, cooked and mashed *optional
2/3 cup almond meal
1/3 cup packed finely chopped parsley
2 tbs. finely chopped onion
Juice of 1/2 small lemon
1/2 tbs. hot sauce
1/2 tbs. sea salt
1 tsp. ground cumin
1 tsp. ground paprika
½ tsp. freshly ground black pepper
2 large (organic, pastured) eggs
4-ish cups of cooked salmon, de-skinned and de-boned (or similar fish)
2 tbs. organic coconut oil or ghee for cooking (divided)

Method:

Place all ingredients but the fat for frying, in a food processor or stand mixer. Mix until well-combined, but still chunky. Don't overmix!

Line a baking sheet (or flat surface that will fit in your fridge) with cooking parchment.

Use your 1/3 cup to scoop the fish mixture and place each "patty" onto the parchment. 

When all the patties are scooped, place saran wrap over them and put them in the fridge for 30 minutes (or all day!).

When ready to cook, take them out of the fridge and heat up a medium/large pan over medium heat. Add your cooking fat, let it get nice and hot, and fry each patty for 4 minutes, then flip and cook about another 4 minutes until both sides are crispy and golden brown, and the inside of the patties are cooked.

*I ended up having to flatten my patties out a bit to ensure the center was cooked, but if you leave them on a slightly lower heat for longer, you probably won't need to do that.  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.

Raw Stone Fruit Pudding

This recipe is too easy and tasty not to share! Peel the fruit for creamier texture, but it's just as tasty with the skin on!
This recipe is too easy and tasty not to share! Peel the fruit for creamier texture, but it's just as tasty with the skin on!

Ingredients:

Flesh from one ripe avocado
1 large, or 2 medium (ripe!) peaches, pit(s) removed
2 ripe apricots, pits removed
2 tablespoons coconut milk
1 teaspoon lemon juice
*8 drops liquid stevia or 1 soaked date if you want sweeter pudding
*Splash coconut water for thinner consistency (optional)

Method:

Place all ingredients, but 1/2 of your apricot (sliced), into a food processor/blender, and blend until smooth and creamy.

Pour into your serving dish and adorn with your reserved apricot slices.

Allow to chill for at least 15 minutes (or if you're super hungry, eat immediately!) Serve and enjoy!