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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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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 two tone nutty fudge

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Oh for the love of almond butter. First, do not make these for just yourself or your man. Make these for a treat you take to a party. Or for a treat after a dinner party you are throwing. These are too decadent and rich to keep in your house just waiting for a bad day to pop up and you scarf down like 3-4 of these little suckers. Just because these are paleo, they are not low on the caloric intake! So be warned. Because they are heaven in a little bitty square.

Ingredients:

  • 1 cup coconut oil
  • 1 cup almond butter
  • 1/2 cup raw honey
  • 1/3 cup shredded unsweetened coconut
  • 4-5 tablespoons of unsweetened coco powder
  • 1 tsp vanilla extract
  • Handful of ‘enjoy life’ mini dark chocolate chips (dairy, nut, and soy free)
  • Sprinkle of coconut shreds on top
In food processor add coconut oil and almond butter. Then raw honey along with vanilla extract. Add the shredded coconut and when completely blended together pour 1/2 of mixture into bread pan. Place in freezer for about 10 minutes.
With the remaining mixture add the coco powder one tablespoon at a time until creamy. I tossed in a few extra chocolate chips also. Take the pan out of the freezer and pour remaining mixture over first half. Add a sprinkle of coconut shreds and small handful of the chips. Put back in freezer for another 10-15 minutes.
Take out, cut in squares, and enjoy! (only one…enjoy only one!)

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Posted by on July 1, 2012 in Desserts

 

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‘Carmel’ pecan squares

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Heaven…..I’m in heaven…..and my heart beats so that I can hardly speeeak………… Okay, that’s the tune that went through my head upon first bite.

These are fun to make and even more fun to eat. Again, this will be the last warning label I write, but everything in moderation people! One square did me just fine. Then share the rest.

Two parts to this treat, the crust and the topping.

Crust ingredients:

  • 1 1/2 cups of crushed pecans
  • 3/4 cup almond meal
  • 1/4 cup melted organic virgin coconut oil
  • 1 egg
  • 1 tbls raw honey
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of sea salt

Put your pecans in a food processor and blend until fine. Add the oil, honey, vanilla, baking soda, and powder. Mix until creamy smooth. Transfer to a larger bowl and add the almond meal and egg. Whisk together until all ingredients are combined. Put this in a bread pan and evenly smooth around the pan and cook for about 25 mins at 375.

Carmel ingredients:

  • 14-16 pitted medjool dates (soak in water for about an hour)
  • 5-6 tablespoons of coconut milk
  • 3 tablespoons of water
  • 1 tsp vanilla extract
  • Pinch of sea salt

Put your dates in the food processor and mix until smooth. Add the coconut milk and water a few tablespoons at a time along with vanilla extract. When light and fluffy, you are ready to stick your finger…I mean spoon in to taste.

Take your crust out and let cool for about 15 minutes. Add the layer of whipped dates to the top evenly and refrigerate for about 30 minutes and then cut into squares.

Now eat, then sing out loud or in your head as you enjoy this lovely treat.

(courtesy of paleOMG yet again. Love her)

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Posted by on July 1, 2012 in Desserts

 

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