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Cinnamon apple butter cups

chopped green apples
Disclaimer: I am 12 days into my sugar detox so these taste awesome to me, but might not be a typical sweet treat for anyone else…

These are perfect after dinner treats that taste slightly sweet from the apples and like a treat because of the coconut oil and butter mixed. If you would like them a little sweeter then maybe use different apples and sprinkle with a little coconut sugar or mix honey into the coconut butter mixture. But these are great as they are to me!

Ingredients:
* 1 1/2 green apples
* 1/4 cup coconut oil
* 1/2 cup coconut butter
* Tbls of cinnamon — or more!

Directions:

1. Put the coconut oil and coconut butter in a bowl and microwave for about 40 seconds. Stir with a spoon so the two are combined.

2. Cut your apples into small chunks (I skinned my apples but not necessary)

3. Add about 1 Tbls of coconut oil to a pan and then add your apples and cinnamon. Cook until they are nice and soft.

4. Add your apples to the coconut mixture and stir around. Add a little more cinnamon.

5. Line a muffin pan with your cupcake liners. Spoon in your mixture. You can put one spoonful in and make about 10 or you can make them nice and full and it will make about 6. Put them in the fridge for about an hour and enjoy!

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Posted by on December 13, 2013 in Desserts, Sugar Detox approved!

 

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Almond Butter Cups – Sugar detox approved!

Here is another treat from the 21 day sugar detox book. I pretty much stuck close to the recipe, just added one extra tablespoon of almond butter to the ‘chocolate’ shell mixture.

What’s nice about these is they act like a treat and you feel like you are eating a Reese’s peanut butter cup, but they really aren’t that sweet. Think super dark chocolate with a hint of almond butter. And because of this you really don’t want to have more than one! Which is great, because if your anything like me – one is never enough!

There are two parts to this, the shell and the filling. Both really easy. If you have a regular muffin pan with liners, they make 6 but if you have a mini one, they make about 12.

Shell ingredients:
* 1/4 cup melted coconut oil
* 1/4 cup coconut butter (I have a super easy recipe on how to make coconut butter on this blog if you don’t feel like spending $10 on a jar!)
* 1/2 cup unsweetened cocoa powder
* 1 tablespoon almond butter
* 1/2 tsp vanilla extract
Pinch of salt
Pinch of cinnamon

Filling ingredients:
3 tablespoons almond butter (or other nut butter but make sure there is no added sugar)
1 tablespoon coconut oil

Directions:

Line your muffin pan with parchment liners.

Make sure your coconut oil and coconut butter are melted and add to a small bowl. Mix in the cocoa powder and spoon of almond butter until super smooth and creamy. Spoon about 1 small spoonful into each cup so the bottom is completely covered. Place in the freezer for about 10-15 minutes to set.

For the filling- mix the almond butter with melted coconut oil until smooth.

After the shells are hardened spoon about a teaspoon of the almond butter mixture into each cup. Mine were pretty liquidy so I put them back into the freezer to harden before I put the top layer on them. After they are nice and firm, spoon the remainder of the shell mixture on top. Freeze or refrigerate and enjoy as an after dinner treat!

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Posted by on December 5, 2013 in Desserts

 

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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 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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Paleo Pumpkin Banana spice muffins

I’m back! Been a while since I posted anything new so this week I am going to post at least 4 new dishes. Starting with a treat, that is not so much of a treat since it came off the 21 day sugar detox plan. So its pretty damn healthy. I did put in some raisins (such a rebel) which makes it not sugar detox free, but certainly makes it paleo and WLC okay! This Whole Life Challenge thing has been much more of a challenge then the Sugar detox or the Paleo challenge. Not sure why… maybe just lazy to stick exactly to the rules? I keep screwing up on minor things. But I still have 6 weeks to go so its Monday and the start to a new week- I am ready!

Okay, back to the muffins…

Ingredients:

  • 6 eggs beaten
  • 1/2 cup butter or coconut oil
  • 1/4 cup pumpkin puree
  • 1 tsp vanille extract
  • 1 mashed banana
  • 1/2 cup coconut flour
  • pinch of sea salt
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup raisns
  • 1 cup shredded carrots

Preheat oven to 350 degrees. Whisk the eggs, oil, pumpkin puree, vanilla extract, and banana in a food processor. If you dont have one by now, your seriously missing the cooking boat. Go get one.

When they are all mixed together sift in the coconut flour, salt, baking soda, nutmeg, and cinnamon. Mix together and then add the raisins and carrots.

Grease your muffin pans and scoop enough to hit the top of the pan, about 1/4 cup each. Cook for about 30 minutes in the oven and your ready to go! Eat them for breakfast or just for a little treat.

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Posted by on October 2, 2012 in Breakfast, Sides

 

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Sweet Potato Brownies

pic9IYePk21 day sugar detox is OVER! I lost about 5lbs and gained a ton of knowledge on how much sugar you can easily eat in a day without even realizing it. So I think overall it was a huge success. I plan on doing it twice a year. Next one starting January 1st to kick off the new year, then again in August. Its funny after its over you’re like… what now? Well luckily for me there is another challenge right around the corner! Its called the “Whole Life Challenge”. Which is basically 8 weeks of being accountable for nutrition, excersice, stretching, vitamins, and there is some extra credit weekly challenges you can do also. I will also be taking measurements, doing a workout that I will test in the beginning and again at the end, and logging in each day on line. I love stuff like this. Its basically eating paleo- but again, no sugar. But this challenge I can have fruits, just limited amounts. Anyone can do this challenge. I am joining as part of Sausalito Crossfit, but anyone can do it. Check it out. www.wholelifechallenge.com

So it starts September 15th for 8 weeks. So that officially gives me 11 more days to make some paleo treats again! This one looks nice and chocolately yummilicious. I told Joe I would make him the Paleo Pecan Carmel bars before I head back down to LA for 5 days this week. He loves those. But these look like they will be good. They are in the oven right now, so I will post pics and results soon!

Ingredients:

  • 1 large or 2 small sweet potatoes
  • 3 eggs whisked
  • 1/4 cup organic coconut oil
  • 1/3 cup raw honey
  • 1/2 cup enjoy life chocolate chips
  • 3 tablespoons coconut flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • pinch of salt (woops, I forgot this)
  • I also topped mine with just a sprinkle of coconut shavings

Bake the sweet potato until nice and soft. About 30 mins at 425. In the meantime, combine all your wet ingredients together in your food processor. Eggs, honey, vanilla, and coconut oil. When those are all combined add in your coconut flour, baking soda and powder, and cocoa powder. Mix all these ingredients together. Mash up your cooked sweet potato and slowly add that to the mixer as well. Put your chocolate chips in, mix together and your ready to pour!

Pour into an 8×8 baking dish and sprinkle the top with a few chocolate chips and a little bit of coconut. Let cool for a few minutes and then enjoy. I am now waiting for that moment myself!

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Posted by on September 3, 2012 in Desserts

 

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Paleo Coconut Peppermint Patties

So I know I said I was going to stop making desserts, but I saw this one and it literally made me drool. I found the recipe on the paleo god’s sight, www.paleOMG.com Again, like I said, she is a paleo dessert genius. I changed my recipe a little and instead of vanilla I added peppermint extract and it was AMAZing. These were so good and also looked so pretty that it would be a great item to bring for any kind of a dinner party, shower, BBQ, whatever. Anytime you want to impress, these are the go to desserts for sure.

Ingredients:

  • 2 cups unsweetened coconut
  • 1/2 cup coconut oil
  • 1/2 cup cream of coconut
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 bag of enjoy life chocolate chips
  • Optional- mint leaves or raspberry to garnish

Take your coconut and add to the food processor. Combine the coconut oil, coconut cream, and peppermint extract. The recipe called for 1 1/2 cups of coconut but I found that was a little runny, so I added more. So maybe start with the 1 1/2, then add as you go.

Melt the bag of chocolate chips in the micro. You can do it on a double boiler, but who has one of those? Who has a microwave? Exactly. 2 mins. stir. Its melted.

Take the coconut mixture and put about 2 tbls into muffin tins. Pack it in there so you get the pretty little indentions they make. This recipe made about 9-10 for me. I was thinking of getting smaller baby cupcake tins and tray and then you can make quite a few more and they will just be bite size pieces. So if you have one of those, then use that and put about a tablespoon in each. After they are packed in, add the melted dark chocolate to the top so it covers all the coconut, about a tablespoon or so. I thought it would look really cute with a raspberry on top or a mint leaf. Or anything really. Up to you to be creative on this one.

Put in the freezer for about 20 minutes. They will be pretty hard, so you might want to take them out for a few before chomping into them, if you can wait! After your done serving or eating these, put the remainder in the refrigerator.

Love these little suckers. YUM.

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Posted by on July 10, 2012 in Desserts

 

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