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Author Archives: paleoyummers

About paleoyummers

After 38 years I have finally found a wonderful balance of work, love, food, and fitness. This is my blog of recipes and thoughts that have helped pave the way to a happy body and happy mind!

Paleo Mini Chocolate Chip Cookie Coconut Cream Pie’s

5441699-chocolate-curlsOkay, this is the mack daddy of all the paleo desserts… This is the one I am going to take and showcase this year at Thanksgiving. That and maybe the apple pie apples. They are always a favorite.

These look almost too good to eat. (But I will). Funny thing is I am not eating any sugar at the moment (Engagement photos are Nov 24th, so trying to get a skinny face). So Joe is forced to try all these goodies and then whoever comes by or wherever I go, I bring with!

Pretty easy to make, gluten free, and DELICIOUS! Again, these are a treat, so Paleo Police- back off. 🙂

Ingredients:
** See Paleo Chocolate Chip Cookies for bottom layer
* Can of Coconut Cream (Trader Joes)
* 1-2 tbsp. honey
* 1 tbsp. sunflower seed butter
* 1/2 tsp vanilla extract
* 1 cup Enjoy Life Chocolate Chips
* 1 tbsp. coconut oil

Directions:
1. Make your chocolate chip cookie batter and place inside muffin tins. Definitely either use silicon muffin tins or put a little non stick inside each cup.
2. Fill the tin up about 1/2 way with the cookie batter and bake for about 10-11 minutes at 350F. As soon as these are done, press them down so they are flat in the pan and put them in the freezer.
3. To make the Coconut Cream, put the entire can of coconut cream into a food processor. Add the honey, sunflower seed butter, and vanilla extract. Put this mixture in the refrigerator while your cookie is cooling.
4. After about a half hour, place about a tablespoon of the mixture into each cupcake. Make sure there is still enough room on the top for the chocolate. Again, put back in the freezer, but this time for about an hour until the crème is hard.
5. Take your cup of chocolate chips & coconut oil and melt them together in either a double boiler or microwave. Spoon the chocolate onto the tops of the cookie cream mixture until the top is completely covered with chocolate.
6. Freeze these again for about 20-30 minutes and then they are good to go!

Enjoy!! When you bite into them, the cookie is somewhat soft with the hard chocolate top, and the squishy cream center. OMG SO GOOD!

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Posted by on November 4, 2013 in Desserts

 

Paleo Cinnamon Banana Chocolate Chip Muffins

111 Easy Peasy recipe. Just throwing together some extra ingredients I have since I am baking other things at the moment! I saw this on instagram from “Taylor made it Paleo” and it looked good, so I just added an extra ingredient to the mix and baked them.

These are pretty yummy. I think I need to invest in some silicone muffin tins because these certainly stuck to the bottom of the paper and I wasted some when I could have eaten it! So I would suggest either using silicon muffin liners or possibly spraying a little non stick spray into the cupcake liners.

Ingredients:

* 2 bananas
* 2 eggs
* 1 tsp vanilla extract
* 2 tbsp. honey
* 1/2 cup almond flour
* 2/3 cup sunflower seed butter
* 1 tbsp. cinnamon
* 1/2 tsp baking soda
* 1/2 cup enjoy life chocolate chips

1. Preheat oven to 375F
2. Mix all ingredients together in a food processor except for the chocolate chips. Add those in after the mixture is smooth with a spoon.
3. Fill your cupcake tins about 3/4 full
4. Bake for about 15 minutes

Enjoy!!

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Posted by on November 4, 2013 in Desserts

 

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Paleo Chocolate Chip Cookies

1111Another recipe from “Against all grain” and it sure didn’t disappoint! I am trying to figure out what desserts I am going to take to Thanksgiving this year. Last year I made pumpkin cheesecake and baked apple pie apples. Those were a hit, so I am trying to top this year. Let’s see!

I have tried making plenty of cookies before, but these really taste great. Moist soft center, crispy outside, yummy chocolately inside. The perfect cookie. Really. Now technically these are paleo as far as gluten free and not usuing any wheat, etc… but these do have a decent amount of sugar- so if you are sugar sensitive I would stay away because these you could eat a dozen at a time!! I am also using this recipe to make Chocolate Chip Cheesecake bites… stay tuned, they are in the freezer now….

Ingredients:
* 1/4 cup palm shortening (If you cannot find palm shortening, use Kerrygold butter)
* 1 egg room temp
* 1/4 cup coconut sugar or crystals (I try not to use this stuff too much since there is all this controversy about cutting down too many palm trees for the sugar they make from them… killing monkeys in the rain forest etc.. but I have a left over bag so might as well use it, sorry to be a paleo cookie downer!)
* 2 tbls honey
* 2 tsp vanilla extract
* 1 1/2 cups almond flour (I find the one from Bob’s Red Hill is the best. The almond meal from Trader joes is good, but not when your making cookies)
* 2 tbls coconut flour
* 1/2 tsp baking soda
* 1/2 tsp sea salt
* 1/4 cup enjoy life chocolate chips (Soy, Nut, Dairy free chocolate chips)
* 1/4 cup enjoy life chocolate chunks

1. Preheat oven to 350F.
2. Place the shortening and the egg in a food processor and blend together for about 30 seconds. Add the coconut sugar, honey, and vanilla extract until combined.
3. Add the flours, baking soda. and process until smooth. Scrape the sides to all the ingredients are combined.
4. Stir in the chocolate by hand.
5. Get your baking sheet and line it with parchment paper. I cannot stress enough how important this step is to having your cookies not stick to the pan or burn.
6. Press them down and shape them a bit since they do not really melt like normal chocolate chip cookies.
7. Bake about 11 minutes until just brown on the edges and take out, set on a cookie sheet to cool, then eat up!

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Posted by on November 4, 2013 in Desserts

 

Slow Cook Paleo Sesame-Orange Chicken (Over Coconut Cauli Rice)

sesame-chicken-26-600I just bought a new Paleo cookbook called “Against all grain” and just started looking through and deciding which recipes to make. This one looked good and for the most part, I had most of the ingredients in my cabinet. I love the cookbook. The pictures are to die for and the recipes look really great. Some a little more complicated then I usually prepare, but I know the end result will be fantastic. This one turned out really delicious. I have never cooked with coconut amino’s before, so there is a taste in the dish that I didn’t quite recognize, and I figured that must be it. It’s in the soy sauce family, so if the taste of coconut amino’s bothers you and you don’t mind using soy sauce, that could be a good alternative. I also realized I quadrupled the amount of ginger you are supposed to put in… so that may be why it had a bit of a kick!

But honestly, anything that I can throw in a slow cooker or crock pot and ignore for a few hours sounds like a good recipe to me! Bonus points if it stores well in the freezer in a vacuum sealed bag. I’ve been reading so many vacuum sealer reviews, the one I have is clearly outdated.

Ingredients:
*2 lbs boneless organic chicken thighs
*1/3 cup coconut aminos
*1/3 cup honey
*2 tbls orange juice
*2 tbls tomato paste
*1 tbls toasted seasame oil
*2 tsp minced garlic
*1/2 tsp ground ginger
*3/4 tsp sea salt
*1/4 tsp black pepper
*1/2 tsp red pepper flakes
*Garnish with toasted or plain sesame seeds and green onions

1. Place the chicken at the bottom of the crock pot and turn on low heat.
2. Place all the remaining ingredients (minus the sesame seeds) in a food processor or whisk together. Pour mixture over the chicken. Make sure to turn the chicken around so all of the chicken is coated.
3. Cook the chicken for approximately 4 hours.
4. Remove the chicken and cut into pieces
5. Take the sauce that was in the crockpot and transfer to a small sauce pan. Cook for about 15-20 minutes on medium heat until the sauce thickens
6. Pour over your chicken and sprinkle with chopped green onions and sesame seeds.

Coconut Cauliflower rice

Ingredients:
* 1 large cauliflower
* 1/2 cup shredded coconut
* 1/2 white onion chopped
* 2-3 chopped pieces of garlic
* olive oil

1. Place your cauliflower in broken up florets into your food processor until it is finely ground into ‘rice’ size.
2. In a frying pan, put about a tablespoon of olive oil and then your onions and garlic.
3. When they start to cook just a bit, add your cauliflower and your shredded coconut and cook until combined and everything is warm. Don’t cook too long, just enough so everything is nice and heated to put under your chicken dish.

ENJOY!~

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Posted by on November 4, 2013 in Chicken, Dinner

 

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Chili with Butternut Squash

chili-pepper

This dish is super easy. Really the only thing you need to cook is the meat and the onions and then throw all the rest of the stuff in to simmer for a while. Super good! It’s nice to stock up on all the canned goods and every so often when you don’t know what to have for dinner- just throw this together and it is yum yum! ALso, add a can of kidney beans to the dish too if you want some extra bean protein. Makes it heartier too!
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Ingredients:

  • 1/2 lb ground beef
  • 1/2 lb sausage (squeeze out of casing)
  • 1 small white onion
  • 4/5 chopped garlic cloves
  • 1 can of stewed tomatoes
  • 3 tsp tomato paste
  • 1 cup chicken broth
  • 1/2 cup coffee
  • 1 small can sliced olives
  • 1 small can green chilis
  • 1 package butternut squash (from trader joes)
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp red chili flakes

In a saucepan combine the meat, onions, and spices until the onions become transparent. While that is cooking, put your butternut squash in the microwave for about 5 minutes. After that, add everything else to the pot and that’s it! Let boil, then let simmer for about 20 minutes and you are done! How easy is that! Top with some avocado or if you aren’t paleo, some cheese and enjoy.

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Posted by on October 9, 2013 in Beef, Dinner

 

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Favorite paleo deserts

I am dying to make a paleo treat right about now but I’m on day 7 of 21 sugar detox. Well I kind of had a malfunction yesterday but I was working an event held at an expo center. Silly me forgot to pack a lunch so I was forced to figure out how to eat well with basically fairground food. So let’s just say it was bad for me but probably better than 99% of the people there!

Anyway… I’m down 4 lbs and feel good. Yippee!

So holiday time is near and these are my absolutely favorite paleo treats. I mean its next to impossible to avoid all treats during the holidays so at least you can try to have some alternative options when possible. But there is really no getting away from eating like a half dozen of Joe’s mom’s Christmas cookies. Those things are insanely good!

I have posted all these recipes on this blog before so just type the names in the search bar and they will pop up.

Favorite #1- Two tone nutty fudge. These are amazing. So rich and delicious. They have coconut oil in them so just make sure they stay cool so they don’t get too soft.

Favorite #2- Coconut peppermint patties. I actually think these are tied for #1. Keep these cool too. But these treats everyone likes!

Favorite #3- Triple chocolate truffles. These are great to serve at a party. Really cute and super tasty!

Favorite #4- Pumpkin pie cheesecake. I ended up making these into mini cheesecakes for Thanksgiving last year. They were a hit! (The cheese is actually cashews) delish!

I know I will be making a few of these soon but wanted to share for others to enjoy who don’t abuse sugar like I do!!

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Posted by on October 8, 2013 in Desserts

 

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Paleo Spinach Sausage Egg Bake

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I saw this really good looking recipe for a zucchini sausage egg baked thing and thought how good it looked. So on my Sunday shopping to Trader Joes, I wrote everything down I needed for the week making sure to get what was in this dish. I get home, and what do I forget? The main ingredient of zucchini! So I ended up making up an entirely new recipe with items that I bought and substituted the zucchini with spinach. It’s in the oven now, but it looks really good!

Ingredients:

*1/2 red onion

*About a cup of chopped mushrooms

*2 uncooked spicy sausages

*Huge handful or two of baby spinach

*About 10-15 cherry tomatoes cut into small pieces

*5-6 eggs

Directions:

1. This is pretty easy. Chop up the onions and mushrooms and sauté in ghee or butter. When those are slightly cooked, add the 2 sausages- make sure you squeeze them out of the casing and then chop up so it looks like ground beef. When everything is cooked well together add your spinach until just wilted. Add a dash of salt and pepper to taste.

2. Pour your mixture into a greased 8×8 baking dish. Add the cherry tomatoes on top and then whisk your eggs together in a bowl and pour on top of everything. Add parmesan cheese to the top if you want for an extra kick of flavor.

3. Bake for about 25-30 minutes and enjoy! I am going to put mine directly in the refrigerator for tomorrow’s breakfast.

If anyone makes this and would like to use zucchini instead, shred about 4-5 zucchini’s and add to mixture instead of spinach. Or leave the spinach in, might be even better!

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Posted by on September 29, 2013 in Breakfast, Sugar Detox approved!

 

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