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Category Archives: Desserts

Paleo (and sugar detox) Banana Bread

banana-bread-oh-1732689-x_1_I think when I am on these kind of diets, I end up cooking so much more then when I am just doing some regular eating routine. I think because NOTHING is quick, so I always feel like I am in the kitchen. There is no easy snack or meal when you are not having anything processed so days off, what do I do… cook! I also don’t want to be starving and there is nothing around to eat then I eat some crap food on accident! I am also pretty stoked about cooking though because my soon to be Mother in Law got me a full set of All Clad pots and pans for Christmas. Talk about a awesome present! Those are my dream pots. Did you all know they come in individual black satin bags? Yeah, pretty fancy. So love her, love my pans, happy girl.

Okay, so saw this from Civilized Caveman, which was featured on the Sugar Detox FB site. So its in the oven right now, waiting for me to try it. But I couldnt stop licking the batter off the spoons, so I have a feeling this is going to be good. Whenever I made breads of anykind it seems like I use a ton of Almond meal, but this one has none. You could add some things to this to make it really yummy, like nuts or blueberries, or chocolate chunks would be amazzzing. For now, just strict banana bread. There are no sweeteners at all in this, except the banana- which I used not quite ripe ones too.

Ingredients:
* 4 banana’s. For sugar detox- use banana’s that arent quite ripe.
* 4 eggs
* 1/2 cup of any kind of nut butter. I used sunflower seed butter- because its amazing.
* 1 tbls cinnamon
* 4 tbls grass fed butter (melted) Or coconut oil
* 1/2 cup of coconut flour
* 1 tsp baking soda
* 1 tsp baking powder
* 1 tsp vanilla extract
* pinch of salt

1. Mix all your wet ingrients together in a food processor or with a hand mixer (Bananas, butter, nut butter, eggs, vanilla)
2. Combine your coconut flour, baking soda and powder, cinnamon, and salt together in the mixer. Combine until nice and creamy.
3. Grease a bread pan 9×5 with butter or coconut oil and pour the ingredients in the pan.
4. Cook at 350 for about 45-50 minutes. Check after 40 minutes with a toothpick and see if it comes out clean.
5. Slice up and enjoy with butter, honey (not I!), or plain!

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Paleo Apple Cinnamon Coconut Pudding- sugar detox approved!

Apple_CinnamonOkay, day 2 of Sugar Detox and Whole 30! It always seems so easy in the beginning or even the beginning of the day. 7pm rolls around and I just want to snack or have a sweet something! This supposedly will help with having a treat at the end of the night. So its Sugar Detox approved and Whole 30 approved too.

Ingredients:
* 2 Green Apples- peel off the skin and cut into cubes
* 1 Can Coconut Milk- Not light
* 1/2 tsp of cinnamon
* 2 tbsp coconut oil
* 1 tsp vanilla extract

Put all the ingredients together in a sauce pan and cook on medium, then simmer for about 20 minutes or until the apples become soft.
Pour mixture into food processor or blender until completely mixed together and smooth
Refrigerate a few hours until it becomes more solid and not a liquid texture.

Enjoy! This would also be good with a couple crushed almonds or walnuts on top.

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Posted by on January 2, 2013 in Desserts, Sugar Detox approved!

 

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Paleo Almond Meal Banana Cookies

bananaI have no idea how these will come out. I will give my thoughts when they come out of the oven. I am starting to get a sence of what should go into certain things and about how much to make recipes work. Or at least I think I know… we will see after these are done! So this is the first recipe that is all my own! And with that, this means I dont have any true measurements since I just estimated on most of it. If these turn out good then you could also add walnuts, chocoloate chips, sky’s the limit. So if you make these, if they are a little runny, then just add more almond meal or coconut flour.

Ingredients:

  • 1 cup of Almond Meal
  • 1 egg
  • 2 small banana’s
  • heaping spoon full of almond butter
  • a big spoonful of raw honey
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • a splash of vanilla extract
  • a couple tablespoons of coconut flour
  1. Mix all ingredients together in a food processor. You want the batter to not be runny, more like creamy peanutbutter consistency.
  2. Line your baking sheet with parchment paper and spoon out with a large spoon dollip’s of the mixture
  3. Bake at 350 for 13-15 minutes. Check and make sure they dont burn, I have a habit of burning the crap out of cookies.
  4. Cool and eat!

Okay, I made them and they were a hit! My dad said they tasted like little banana bread disks. So that is its new name. It official guys, I am a chef. I create recipes. Now maybe I can quit my day job and do this full time. Dream on….

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Posted by on December 8, 2012 in Desserts

 

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Paleo Vanilla Bean Chocolate Chunk Cookies- Gluten and Nut free

vanilla beanWell, I am pretty sure these would have been good if I hadn’t burnt the crap out of them. But it’s okay because I am doing that sugar detox thing again and I am on day 5. Except I dont feel any skinnier or healthier, just annoyed that I cant eat sugar and that I burned $10 worth of Whole foods stuff. I was attempting to be a nice festive Account Executive tomorrow for my stores and while I delivered Christmas gifts I was going to give them cookies. Instead now I am just an annoyed Bah humbug fat feeling grouch. Maybe I will still give the burned cookies to the stores that arent making their numbers. hahahahaha. Thats mean. hee hee.

Also I think the fact that I havent been working out is starting to get to me. I hurt my shoulder recently and can’t do crossfit for a month so I am a little stir crazy. I have tried to do other things, but without the use of shoulders it gets kind of dull and my legs and bootie are thick enough, they don’t need any more squats. Damn shoulder. Damn cookies.

Okay, on to the recipe. Just dont burn them and I am sure they will taste good.

Ingredients:

  • 1 cup sunbutter
  • 1/3 cup raw honey
  • 1 egg
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 vanilla bean (without the seeds)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • dash of sea salt
  • 3/4 cup of Enjoy Life Chocolate Chunk Chips
  1. Mix all the ingredients minus the chocolate chips in a food processor. Add the chips at the very end but I mixed them in with a spoon. If you hit the button it chops them up.
  2. Put about a large spoonful of the mixture onto a baking sheet lined with parchment paper. I used 2 sheets and each one held about 8 cookies.
  3. Bake at 350 for 12-14 minutes. NOT 16-18 minutes. Unless you like charcoal bottom dry ass cookies. Then go ahead and forget about them a few minutes. I would personally take them out a little on the chewy side if I ever make these again, so there is my advice on that!

Now hopefully yours come out much better then mine! You could probably add some walnut pieces in these and they would be super good. Oh, and props to PaleOMG for the recipe. That is like my paleo cooking bible website. Love it.

(Okay I made them again. This time I put walnut pieces in it and baked them for 12 minutes, and as I thought…they are great!)

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Posted by on December 6, 2012 in Desserts

 

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Paleo No Bake Pumpkin Pie Cheesecake (Gluten & Dairy free!)

pumpkin-slice-mainI had some serious doubts about this one before I made it. Add doubts gone- this is some seriously amazing pie! Anyone would enjoy this pie. Tastes really decadent and rich, but there is no dairy and barely any sugar! Just raw honey. I would totally take this to a party or made for Thanksgiving dinner dessert. There are three parts to this pie. The crust, filling, and topping.

Ingredients:

Crust:

  • 1 cup almond butter
  • 1 cup unsweetened shredded coconut
  • 2/3 cup almond meal
  • 1 heaping tablespoon of coconut cream (If you dont have or cant find this, its not going to make or break your crust…)
  • 1 heaping tablespoon raw honey
  • pinch of salt

Filling:

  • 1 1/2 cups of unsalted raw cashews
  • 1/2 cup coconut oil
  • 1/2 cup raw honey
  • 2-3 teaspoons of lemon juice
  • 5-6 tablespoons of canned coconut milk
  • 1 teaspoon vanilla extract

Topping:

  • 1/2 cup pumpkin puree
  • 2 tablespoons coconut milk
  • 1 heaping tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • (I didnt have the last 2 but I did have pumpkin pie seasoning so I added 1/2 tsp of that)

Instructions:

  1. First the crust! Add all ingredients together in a food processor and mix until completely combined. Line your pie tin or baking dish with some plastic wrap. I learned this the hard way last time with my lemon tart… the crust sticks to the pan. So line with plastic wrap and then when you cut in, just lift the plastic with it and voila! Smooth the ingredients until everything is even and smooth. Put this in the refrigerator until you make the filling.
  2. Add your cashews to the food processor and mix until they are super smooth. Add your coconut oil, lemon juice, vanilla extract, and honey and puree until combined.
  3. Add your coconut milk 1 tablespoon at a time until everything is broken down completely and it looks like a soupy paste.
  4. Pour your filling into your crust and spread evently. Put in the freezer for at least 1-2 hours.
  5. For the topping mix all of the ingredients together. When your pie is nice and hard, spread the topping on it so its nice and smooth. Put back in the freezer for another 30 minutes.
  6. Cut into pie slices or bars, pull on the saran wrap and they pop right our perfectly! I keep mine in the fridge but I am sure you could also freeze this and bring with you to a party. YUM YUM.

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Posted by on November 20, 2012 in Desserts

 

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Paleo Triple Chocolate Truffles- Nut free!

pepitaStill on the hunt for some desserts to make over the holiday’s so I don’t end up eating tons of pie, brownies, or other delicious desserts that may come my way. These are a good treat, defintely only need 1 or 2 though, they seem pretty rich! Found this recipe on yet again… paleOMG. Why look anywhere else? She has the best recipes if you want to get creative with ingredients and stray away from just meat, veggie, nuts, and fruit.

Ingredients:

  • 2 cups pepita seeds (the inside of pumpkin seeds)
  • 14 medjool dates
  • 5 tablespoons unsweetened cocoa powder
  • 2 tablespoons of raw honey
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tablespoon coconut oil
  • a bar or two of 85% cacao dark chocolate
  • Enjoy life chocolate chips

Start off with melting your coconut oil in a frying pan. When that is nice and hot, toss in your pumpkin seeds and roast about 4-5 minutes until they are toasty and fragrant. Dont burn them!

When those are done, throw them in your food processor and blend away till they are totally broken down into a seed meal.

Add your dates and blend until they are completely mixed together.

Add your cocoa powder, cinnamon (I forgot this in mine), honey, and a dash of salt. Blend together until it becomes a big dough looking ball.

Take your dark chocolate and melt in the micro and pour the chocolate chips in a seperate bowl.

Take the dough and form into little balls in your hands and dip them half way into the melted chocolate, then dip the bottom into the chocolate chips. Place on parchment paper and then place them on a plate (I forgot the parchment paper and now they are pretty well stuck to my plate!)

Put them in the refrigerator for a while until the chocolate becomes hard again. Then pop one in your mouth and ENJOY!

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Posted by on November 19, 2012 in Desserts

 

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Paleo and Gluten Free Apple pie apples

appleI saw this today of paleOMG website and knew I had to make this one. I have been in a paleo making funk lately and havent posted much or really made anything new lately. I have just been making the basics for dinner- but that was half the fun of starting to eat paleo was finding new things to make! So I am back at it starting NOW. I wanted to find some yummy desserts to make over the holiday’s because sweets are my WEAKNESS! I will probably double this recipe since I have a ginormous family…

Anyhow, Ingredients:

  • 4 large apples- I forget what kind I bought but they were so sweet and yummy.
  • 2 tablespoons maple syrup
  • 1 tablespoon of cinnamon
  • 1 tablespoon coconut flour
  • some strips of gluten free lasagna (cooked and cut)

Take the apples and scoop out the middle. I took a melon ball scooper and pretty much scraped the entire inside of the apples. Put all the scrapings into a bowl and when your are done with all your apples, chop them up into smaller pieces.

In the meantime, take about 3-4 pieces of gluten free lasagna and cook so they are done. You want these soft, so more then al dente. When they are done cut them into like 1/2 inch pieces that are long enough to cover the apples.

Take the apple filling and add the maple syrup, coconut flour, and cinnamon. Blend together until well mixed. Take the mixture and fill your apples up to the rim.

Take the pieces of the lasagna and lay them over the apples, 3 in each direction. Sprinkle with a bit of cinnamon and I also sprinkled with some coconut sugar. What’s that? Its amazing is what it is. Go get some… Whole foods. The best thing to put in coffee. Ever.

Put the apples in a glass baking dish and pour a little water on the bottom, enough to cover the bottom but not too much.

Bake at 350 for about 35-40 minutes.

NOTE: The lasagna ‘crust’ is pretty crunchy when this is cooked. You could always use Filo dough if you wanted, but then thats not quite paleo… so just dont mind the crunchiness and your all good.

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Posted by on November 15, 2012 in Breakfast, Desserts

 

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Paleo Lemon Custard Fruit Tart (4 stars)

fruitWell, I think this is it. I have found the go to dish for the rest of my life anytime someone asks me to bring a dish. It was really easy to make, I actually had most of the ingredients already at home (Just needed fresh berries), and its GORGEOUS! So I am giving this a Kari rating of 4 stars out of 4.

There are two ways to make the crust. You can do a no bake verson which isnt quite as crusty, but is really delicious. Or you can do the bake version which would probably be better if you are going to bring this to a dinner party or pot luck. They are both completely paleo and gluten free and really not a lot of sugar added. Just some raw honey, which I know is a form of sugar, but its pretty dang good for you too! My boyfriend was so impressed that HE actually took a picture of it. Now that’s a first.

Ingredients:

No bake crust version:

  • 1 cup almond butter
  • 2/3 cup walnuts
  • 1 heaping tablespoon of raw honey
  • 1 heaping tablespoon of coconut cream concentrate or coconut butter
  • 1 cup shredded coconut
  • dash of salt

Put your walnuts in your food processor and grind until fine. Add the shredded coconut and blend. Add in the honey and then coconut butter and blend well. Add in the almond butter and mix until everything is smooth. Spread evenly on your 8×8 dish or pie tin and cool in the fridge to harden for about 20 minutes.

Bake crust version:

  • 1 1/2 cup pecans
  • 3/4 cup almond meal
  • 1/4 cup coconut oil
  • 1 egg whisked
  • 1 tablespoon raw honey
  • 1 tsp vanilla extract
  • 1/2 tsp each of baking soda and baking powder
  • dash of salt

Blend your pecans in your food processor until very fine. Add the coconut oil, honey, vanilla until you get a really creamy consistency. Slowly add in the almond meal, baking soda and powder, and then your egg. Mix until everything is a nice smooth texture.

Oil your pan or baking dish with some coconut oil. Spread your mixture in so it covers evenly. Put in the oven at 375 for about 25 minutes or until the center is cooked through. Put in the refrigerator to cook before you put the lemon custard on top.

For the topping:

  • 5 eggs
  • juice of 4 squeezed lemons
  • 1/3 cup raw honey
  • 1/3 cup coconut oil
  • Any fruit you would like on top. Blueberries, raspberries, strawberries, kiwi, grapes, blackberries… whatever you want!

In a medium sauce pan blend your eggs, honey, oil, and lemons together. Heat on medium and constantly whisk the ingredients until they start to thicken up. Transfer into a bowl and put in the fridge for about 20 minutes to cool. Slice your berries and fruit in the meantime.

When the crust and filling are cooled, spread the lemon custard on top of the crust. Add your fruit in layers around the edge.

Your masterpiece is now complete! Take a picture and then eat up!

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Posted by on October 5, 2012 in Desserts

 

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Banana coconut … Thing!

CoconutBanana_MiniShellsI really have no idea what to call this… A breakfast mound? A dessert squishy? All I know is it looked really good and really easy and quick to make. So if anyone comes up with a better name for it- please let me know!

Ingredients are simple:

1 banana, 1 egg, 2 tbsp shredded coconut.

Throw all into your magic bullet or food processor until creamy, pour into a cup and microwave for 3 minutes!

Just turn your cup over on a plate and it slides right out. Add some sprinkles of coconut and blueberries and you have yourself a nice little treat. Either for breakfast or a cute dessert. If you want a chocolate one, then add 2 tbls of unsweetened cocoa powder and add raspberries instead of blueberries.

I got this off instagram this morning off livinpaleo’s site who found it on what Ali ate site. Oh how I love instagram for food ideas.

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Posted by on September 13, 2012 in Breakfast, Desserts

 

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Chocolate pudding- paleo style

IMG_3899Leftover day!

Time to raid the fridge and pantry of whatever is left over and attempt to make something yummy out of it. This is a play on a recipe from the 21 day sugar detox (it was gross) and PaleOMG recipe. Enough sugar to make it feel like a treat, but not enough for Joe to actually enjoy it as much as I will! Ingredients might be a little off, I literally just threw it all in together and hoped for the best.

Ingredients:

  • 2 overly ripe avocados
  • 1 overly ripe almost brown banana
  • 1-2 tsp raw honey. Just depends on how sweet you want this
  • 2-3 tsp unsweetened cocoa powder
  • handful or whatever is leftover of the Enjoy Life Chocolate chips
  • splash of vanilla extract
  • splash of leftover canned coconut milk

Put the avocado’s, banana, honey, cocoa powder, vanilla, and coconut milk in a food processor. Mix until creamy smooth. Taste it when done and if its not sweet enough then add that second tsp of honey. Once mixed together then throw in a small amount of the chocolate chips and blend again. Whammo- chocolate pudding! If I had kids I think this would be a great dessert to serve them chilled as a treat. But since I dont, Joe will have to do!

 
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Posted by on September 5, 2012 in Desserts

 

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