Thursday, August 29, 2013

Baby Recipe!! Buckwheat/Flaxseed Pancakes

Since I would like to keep Luke off of grains, I experimented with different ingredients in pancakes for him and he absolutely loves these!  I tear them up and he feeds himself.

Prep time: 3min
Cook time: 5min

2 Egg Yolks (discard the whites or use them for an omelet for yourself!)
2T Apple Sauce
1T Buckwheat
1T Flaxseed
1/8t Baking Soda
Pinch of Sea Salt

Whisk all ingredients until blended. Heat your pan to medium heat and grease with a spoonful of coconut oil. Make 5 silver dollar pancakes by using a Tablespoon to dump batter into pan.  Flip after 2-3min. Wait another 1-2min and use spatula to place them on plate to cool before serving them to your baby. I ate 3 small ones and he ate 2. You can store in your frig for a later date/time if desired.

Paleo Chocolate Chips

Prep time: 10min
Freezer time: 15min

Warm 4oz Unsweetened 100% Chocolate, 2-3T Honey, 1T Coconut Oil (or butter if not strict Paleo) with a splash of vanilla under very low heat until melted.  Cut out a large sheet of parchment paper and place in rimmed baking sheet. Pour chocolate on parchment and put in freezer for 15min. Pull it out, cut the chocolate into pieces and then store in ziplock in the freezer until needed.

Paleo Chocolate Glazed Donuts

This is my Chocolate Orange Peel Cake Recipe . It makes fantastic cake donuts

Prep time: 25min
Cook time: 8min at 325F
Yields: 48 Mini Donuts (Or cut this recipe in half to make 24 which is plenty!) I use this pan!!

Dry Ingredients in a small bowl, incorporate:
3/4C Coconut Flour (Half recipe - 3/8C)
1/4C Unsweetened Cacao Powder (Half recipe - 1/8C)
1t Salt (Half Recipe - 1/4t)
1t Baking Soda (Half Recipe - 1/2t)

Blend Wet Ingredients in a large bowl with hand mixer:
10 Eggs (Half Recipe - 5)
1 1/2C Honey (Half Recipe - 3/4C)
1t Vanilla (Half Recipe - 1/2t)
1/2t Orange Zest (Half Recipe - 1/2t I use the whole amount here)

Then add 1C Melted Coconut Oil (or 1/2C for a half recipe) and mix in immediately so that it doesn't harden up. Not doing it this way will change the consistency of your donut.

Grease your pan with coconut oil. Pour batter to fill 2/3 of each donut mold. Bake at 325F for 8min. Toothpick should come out clean.
For the Chocolate Glaze:
Melt 4oz Unsweetened 100% Chocolate, 1/2C Honey, 1/2C Coconut Oil with a splash of vanilla under very low heat until melted.  I used a small ramekin to dunk my cooled donuts into the glaze. After dunked, place on pan with parchment paper. Store in frig until right before serving as glaze will not stay very hard outside the frig for long, but they will still taste fantastic if the glaze becomes a bit softer. YUM!!

Wednesday, August 28, 2013

Crunchy Paleola (aka Paleo Granola)

Prep time: 10min
Cook time: 60min

12C Raw, Unsalted Nuts/Seeds of Your Choice (I use walnuts, pecans, cashews, pistachios, slivered almonds, sliced almonds, sunflower seeds, pumpkin seeds) If you are able to have oats, you can do half oats half nuts/seeds
2C Unsweetened Coconut Shreds
2C Unsweetened Coconut Flakes
1T Ground Cinnamon
1/2C Coconut Oil
1/4C Honey
1T Vanilla Extract
Optional: Freeze Dried Fruit such as Bananas, Raspberries, Blueberries, Strawberries or Dried Fruit such as Raisins, Cranberries, etc.

In a large bowl, mix nuts/seeds/coconut/cinnamon thoroughly. In a small saucepan, heat oil/honey/vanilla until bubbly. Immediately pour over nut mixture and coat the mix quickly by scooping from the bottom and dumping it on top. Divide the mixture in half and place on two rimmed baking sheets. Cook for 1 hour stirring every 15min to cook evenly. Cool in pan and then transfer to gallon size plastic baggies and store in frig.

**Callie, one of my friends, suggested an optional step of drizzling honey on top of the granola while it cools on the pan to get bigger crunchy clusters. Sounds good to me!!

Tuesday, August 27, 2013

Paleo Nut Butter Cups

Prep time: 10min

Mix Nut Butter Mixture in One Bowl:
1/4C Almond Butter or Cashew Butter
2T Honey
2T Coconut Oil
1t Vanilla

Mix Chocolate Nut Butter Mixture in the Other Bowl:
1/4C Almond Butter or Cashew Butter
2T Honey
2T Coconut Oil
1t Vanilla
2T Cocoa or Cacao        

Pour in 1T of the Nut Butter mixture in each mini muffin mold with mini paper cups. Freeze the peanut butter for 10 min. Pull out and put 1T Chocolate Nut Butter mixture on top, sprinkle with course salt (if desired) and then freeze! Must be stored in the freezer because they will start melting in 20 min outside the freezer.  You can make them and store them for months, but they won't last that long

Paleo Mexican Eggplant Casserole

Prep time: 60min
Cook time: 45min

1lb Ground Beef, cooked and drained
4 Small Purple Eggplant, peel and cut into 1 inch cubes
1/2t salt
1 Small Onion, chopped
2C Fresh Tomatoes, chopped
4 Cloves Garlic, minced
1t Dried Cilantro
1/4t Chipotle Powder
1/2T Cumin
4 Eggs
2C Shredded Almond Cheese Mozzarella Style (or you can use an aged cheddar if you can have dairy)
Olive Oil to grease pan
Plain Yogurt for a Dollop on Top (if you are able to have dairy)

Peel and cube the eggplant and place in a sauce pan. Add just enough water to cover the eggplant. Add the salt/stir and bring to a boil for 10min. Drain in a colander.  Cook your meat and drain your meat. In a large bowl, beat the eggs with the spices. Put the eggplant and meat in the egg mixture and stir to combine. Pour the bowl into a 9x13 glass or metal baking pan greased with Olive Oil. Cover with foil and bake at 375 for 30min, then take foil off, top with cheese and bake uncovered for another 15min. Serve hot!

Chewy Macaroon Cookies - only 5 simple ingredients!

Prep time: 10min
Cook time: 15-20min
Yields: 12-14 cookies depending on how much dough you eat prior to cooking ;-) 

2C Unsweetened Coconut Shreds
1/2C Blanched Almond Flour
1/2C Honey
2 Eggs
2t Vanilla 

Combine all ingredients into one bowl - just dump it in and stir with a spoon or mash with your hands! Make 2 inch flat cookies with your hands and bake on parchment paper for 15-20min at 350F until golden! Cool and consume! 

Monday, August 26, 2013

Orange Coconut Cream Frosting

Active Prep time: 10min
Inactive Prep time: 20min 

Whisk all ingredients in medium sauce pan under Medium Heat until thick/incorporated but gelatinous
1/4C Fresh Squeezed Orange Juice
1C Coconut Cream Concentrate
1/2C Coconut Oil 
1/4C Honey
1/2-1t Orange Zest

After it turns into a thick gelatinous mixture, pour into a medium sized bowl and place in freezer for 20min. After time is up, use a hand mixer to whip it. If you're not getting a smooth consistency, place back in freezer for 5 more minutes and then whip it again. If not perfect the first time, it will be perfect the second time. Either frost cake/cupcakes immediately OR place in refrigerator until needed, whip again and frost immediately.  

**Make sure your cake or cupcakes are cooled thoroughly before frosting them.  This frosting will start to melt if it is warmer than 75 degrees. Also, this is not a good frosting for the cake to be sitting outside in the summer :) It should do fine in a house cooled to 72 or below.

Chocolate Buttercream Frosting

Active prep time: 10min
Inactive prep time (waiting): 20min

Melt and then whisk in Medium Sauce Pan under very low heat:
6oz Unsweetened 100% Chocolate
1/2C Butter
20 Drops of Stevia
3T Honey
Once it's melted and whisked, add 1T Vanilla Extract whisk again and then place chocolate in a small bowl and refrigerate to cool for 20min.

While the chocolate is in the frig, beat 1C Butter (not softened, straight from your frig) with your hand mixer.

Once it's been 20min, remove your chocolate from refrigerator and whip with a hand blender. Add it to your whipped butter and whip to perfection. Add more 1-2T more honey while whipping if you like your frosting sweeter. Frost your cake or cupcakes!!

**Make sure your cake or cupcakes are cooled thoroughly before frosting them.  This frosting will start to melt if it is warmer than 75 degrees. Also, this is not a good frosting for the cake to be sitting outside in the summer :) It should do fine in a house cooled to 72 or below.

Chocolate Orange Peel Cake

Prep time: 10min
Cook time: 35-40min for two 9 inch circular cake pans or 15-18min for 24 cupcakes
Yields: 1 double layer cake or 24 cupcakes

Dry Ingredients in a small bowl, incorporate:
3/4C Coconut Flour
1/4C Unsweetened Cacao Powder
1t Salt
1t Baking Soda

Blend Wet Ingredients in a large bowl with hand mixer:
10 Eggs
1 1/2C Honey
1t Vanilla
1/2t Orange Zest

Then add 1C Coconut Oil, melted and mix in immediately so that it doesn't harden up. Not doing it this way will change the consistency of your cake.

Add dry ingredients into wet ingredients with a hand mixer. Line the bottoms of your cake pans with parchment paper and grease coconut oil and dust with coconut flour. Pour batter into two 9 inch cake pansand bake at 350F for 35-40min.... or you can use cupcake tins in your cupcake pans and bake at 350F for 15-18min.

You can either ice the cake with my Chocolate Buttercream Frosting or my Orange Coconut Cream Frosting or a combination of both as shown below!!

Crack Cookies

So I got this recipe from a friend. Kimberly, my husband and friends thank you!! I have made 4 batches in the last week!! They are indeed like crack!

Prep time: 5min
Cook time: 8-10min at 350F
Yields: 23 Cookies (it would yield 24 but you just can't resist the dough!!)

Mix Wet Ingredients in Large Bowl:
1/4C Coconut Oil
1/4C Honey
1t Vanilla
Mix Dry Ingredients in a Medium Bowl:
1 1/4C Blanched Almond Flour (Almond Meal does not work for a substitute. It makes them too almondy and less addictive per Kimberly!)
1/2C Unsweetened Coconut Shreds
1/2C Chopped Nuts (I've now used pecans, walnuts and slivered almonds and I like them all equally!)
1/4t Salt
1/4t Soda

Combine the bowls into the large bowl and mix with a spoon. Use a Tablespoon to make cookie balls and place them 2 inches apart from each other. Don't flatten the cookies. They will spread on their own. Bake at 350F for 8-10min (the edges of the cookies will be golden. Cool on tray and consume. Note: they will not last more than a couple minutes, so have someone with you to help you share the calories!

Wednesday, August 21, 2013

Turkey Burgers

Prep time: 10min
Cook time: 20min bacon/12min grilling burgers

1/4C Blanched Almond Flour
1 1/2lb Ground Turkey
10 Strips Cooked Bacon, chopped
1/4C Onion, finely minced
2 Garlic Cloves, finely minced
1T Coconut Aminos
1T Tomato Paste
1/2t Smoked Paprika
1/2t Real Salt
1t Onion Powder

Line baking tray with foil, place your strips of uncooked bacon on pan and place in COLD OVEN (**important) and then turn to 400F and set timer for 20min. The cooking/cleaning of bacon is effortless this way and perfect every stinking time!  Cool bacon on paper towels and then chop. Combine all ingredients in a large bowl and use your hands to mash all together. Form 6 quarter pound patties. Grill the patties on highest heat for 6min and then turn over on other side for another 4-6min until cooked through.  Top with guac and/or red onion, lettuce bun or Portobello Bun,  my BBQ Sauce (click here for the recipe!!), get creative and have fun!! Enjoy!!

Tuesday, August 20, 2013

Coconut Flour Pancakes

Prep time: 5min
Cook time: 10min
Yields 2 Servings

1/4C Coconut Flour
1T Gelatin
4 Eggs (room temp)
1T Coconut Oil
1/2C Full-Fat Canned Coconut Milk
Extra Coconut Oil for Frying

Whisk together the Coconut Flour and gelatin. Stir in the eggs and beat until a smooth paste forms. Whisk in the Coconut Oil until combined and then add the Coconut Milk  Cook the pancakes in your pan or on your griddle in the extra coconut oil under medium/high heat.  Cook until your edges start to look brown and your middle is bubbly, then flip. Smaller pancakes will be easier to flip. Enjoy!

Monday, August 19, 2013

Blueberry Hazelnut Yogurt

Just a snack idea to tide you over to your next meal. This is a favorite of mine.

1/2C Full-Fat Plain Yogurt
1/4C Frozen Blueberries
1/4C Hazelnuts
1-2t Honey
Splash of Vanilla Extract

Friday, August 16, 2013

Creamy Hot Chocolate (Dairy Free, Honey/Stevia Sweetened)

Prep/Cook time: 5min
Serves 2


Place the following ingredients in a sauce pan and whisk until smooth under medium heat:
- 1/2C Full-Fat Canned Coconut Milk (I used the liquid and saved the cream for on top, but you can use the cream as well if desired)
- 1C Almond Milk (can sub water if you cannot have almond milk)
- 1/2t Vanilla Extract
- 1T Unsweetened Cocoa Powder

While your mixture is heating up, chop/shave 2oz Unsweetened 100% Chocolate and dump into pan. Stir while heating to prevent chocolate from burning. Sweeten with 2-4T Honey or 6-12 drops of liquid Stevia per your desire. Once it is the desired temperature, take off burner and pour into mugs! Top with a dollop of the cream from on top of your canned coconut milk. Enjoy!!

Eggplant Lasagna

Prep time: 1hr
Cook time: 30min
Serves: 6

2 Large Eggplant cut into 1/4 inch slices
1 Large Onion, Minced
4-8 Garlic Cloves, Minced (You decide how garlicky you want it!)
56oz Canned Diced Tomatoes with Liquid (I used fire-roasted)
Handful of Basil Leaves (15-20) Roughly Chopped
20oz Grated Cheese (I used sharp cheddar and parmesan)
Olive Oil

Peel and cut your eggplant and lay them out on paper towels. Thoroughly salt the tops and set the timer and wait for 30min as this helps them to release moisture and lose the bitterness.  Flip them over and salt the opposite sides for another 30min. Once this process is done, thoroughly rinse them with cold water and get all the salt off.

During the eggplant prep, you can sauté your onions and garlic, add in the whole cans of tomatoes. Add basil, salt and pepper to taste. Bring to a boil and then simmer for 25min. The sauce will thicken. Remove from the heat and deal with your salted eggplant.

Brush both sides of the eggplant wit the olive oil and place them in the pan to warm/soften before cooking them in the lasagna. Remove them to more paper towels.

Grease a 9x13 glass dish with olive oil.  Cover the bottom of the dish  with a layer of eggplant. Then a layer of sauce. Then sprinkle some cheese. Repeat layers and end with a layer of cheese on top.

Bake for 30min at 350F. Enjoy!!

Thursday, August 15, 2013

Buttery Croissants (SCD, GAPS)

Prep/Cook Time: 1.5hrs
Yields: 16 small crossaints

4 Egg Whites
1/3C Unsalted Butter 
1t Baking Soda
1/2t Sea Salt (if you only have salted butter, leave out the salt) 
1 extra white and 1t honey whisked to brush on top. 

Blend all ingredients in a food processor until doughy. Take out dough and make into dough ball and freeze for 20min. Take out dough ball and roll out in between 2 pieces of parchment paper until 1/4 inch thick.  Stick rolled out dough back into freezer on a large baking pan for 9 minutes. Take out of freezer and use a pizza cutter to cut 4x4 inch squares and then make triangles out of the squares. Be very gentle and roll triangles from one of the edges (not the hypotenuse) and curl in ends.  Whisk the 1 egg white and 1t honey and brush it on top of the croissants and bake for 7 min until the top browns at 450F.  You may have to repeat the rolling out/freezing/cutting multiple times (I had to 3 times which makes this a time-consuming process.... BUT WORTH IT!!!) Bon appetit!!!

Wednesday, August 14, 2013

Sweet and Spicy BBQ Sauce

Prep time: 10min
Yields 8oz/1C

Place following ingredients in the food processor:
1/3C Tomato Paste
2T Melted Butter or Melted Coconut Oil
1t Frank's Original RedHot Sauce
2T Bragg's Apple Cider Vinegar
2t Coconut Aminos
1/2t Mustard
2T Water

Combine these spices in a small bowl and then add to food processor once all the wet ingredients are combined:
1/4t Allspice
1/4t Cinnamon
1/4t Black Pepper
1/2t Chili Powder
1/2t Paprika
1/2t Onion Powder

You will also need either honey or liquid stevia for the sweetener.

For the sweetener, I tried both honey (1-2T) and liquid stevia.... AND surprisingly, STEVIA WON!! I would do anywhere from 8-12 drops depending on your taste.  You can add it, process, add more, process, repeat until you are happy!  (I also tried pureeing apples for the sweetener.... fail.)

You can brush this on your chicken when you grill out or you can use it for your spread for burgers or you can just dip stuff in it!

Tuesday, August 13, 2013

6 Ingredient Fast and Easy Parmesan Chicken Breasts

Prep time: 10min
Cook time: 45min

3-4 Boneless Chicken Breasts
1C Plain Whole Fat Yogurt
1/2C Freshly Grated Parmesan Cheese
1 1/2t Sea Salt
1/2t Ground Black Pepper
1t Garlic Powder

Mix yogurt, cheese and seasonings and spread mixture over chicken breasts in a baking dish.  Bake at 375F for 45min. This is the most moist chicken breast I've ever tasted!!

Monday, August 12, 2013

Paleo Hazelnut Coffee Creamer

Ok, so I experimented with coffee creamer today!

I soaked 1C of Hazelnuts in 2C Water on the counter for 8 hours and I did soaked a different batch of 1C Hazelnuts in 2C Full-Fat Coconut Milk (liquid part, I saved the cream for another recipe) for 8 hours in the frig.

After soaking, dump all liquid and Hazelnuts in the food processor and turn on for 1 minute.  Strain your Hazelnut milk through a Nut Bag and mix in 1-2T Honey per your taste buds!

The water-soaked hazelnut creamer is more watery (duh!!) but tastes really good! However, my coconut-milk-soaked hazelnut creamer WINS hands down!!

You can store in the frig covered for 3-4 days.


Key Lime Pie (Grain Free/Dairy Free/Honey Sweetened)

Prep time: 30min
Cool time: 4hr (or could attempt to cool in freezer)
Serves 8

Ingredients for Pie Crust:
2C Almond Flour
1/4t Real Salt
2T Coconut Oil
1 Egg

Ingredients for Key Lime Filling:
6 Eggs
1/2C Honey
1/2C Coconut Oil
1C Lime Juice (not from concentrate)

Ingredients for Coconut Whipped Cream:
Cans of Full Fat Coconut Milk (only use thick cream on top)
1-2T Honey
Just a splash of Vanilla Extract

Ingredients/Instructions for Toasted Coconut:
1C Unsweetened Coconut Shreds (Sprinkle on large pan and cook at 350 for 4-5min until browned - watch carefully!)

Place all ingredients for crust in food processor and pulse until dough is formed. Roll into a ball and push down in pie pan to form crust. Bake at 350F for 10min. While pie crust is baking.  Get out a medium saucepan and place all ingredients into pan and whisk under medium heat. Do not stop whisking until mixture gets bubbly and it thickens (it will get harder to whisk) Remove from heat and place in bowl in your frig to cool.  Once both crust and filling are cool, you may pour your filling in the crust.

Place ingredients for coconut whipped cream in bowl and use hand mixer to whip. Don't overwhip and place in frig immediatly. You have a couple of choices.  You can place the whip as an extra layer on your pie **but you can only do this if the pie has been in the freezer for about an hour as it would be difficult to spread nicely on top without this step.  OR you can place a dollop on top like I did.  It is most easily cut when it's been in the freezer for 1hr and cut with a sharp knife that has been under warm water.  ENJOY!!!

Friday, August 9, 2013

"Bulletproof" Coffee

All credit goes to Bulletproof Exec

This coffee not only tastes AMAZING, it has great health benefits!! It can help you to get lean and feel focused and energized.

1 Cup of Fresh Brewed Coffee
1 1/2T Grass-fed Butter (I use Kerrygold, salted)
1T Coconut Oil (can use MCT oil but Coconut oil works too and does NOT taste like coconut at all)
1-2T Honey depending on the amount of sweetness you like

Pour fresh brewed coffee into a blender and add the rest of the ingredients and blend. Pour in coffee cup and savor. Check those layers out in the pic!!!! It's better than the best latte I've ever had!

Wednesday, August 7, 2013

Pumpkin Brownies

I'm on a pumpkin kick! Don't judge! 
Prep time: 5min
Cook time: 20min

1C Any Nut Butter (I used Peanut Butter, but I think Almond Butter would be just as good!)
3/4C Pumpkin Puree
1/3C Honey
1 Egg
1t Pumpkin Spice
1t Baking Soda
1/4t Sea Salt

Use a hand mixer to blend the wet ingredients. Sprinkle in the dry ingredients and blend again.  Pour into 8x8 baking dish or a circular pan greased with coconut oil. Bake at 350F for 20min. I like to top it with some whipped coconut cream! Enjoy!!

Pumpkin Spice Latte (Dairy-free Honey-sweetened)

Ok, so this is the best latte I've ever put my lips to!!

Prep time: 10min (but WELL worth it!)
Serves 1, but could be made for more by doubling, tripling, etc. especially around the holidays!!

6oz of canned coconut milk (the watery milk under the cream) I buy this kind! No gums, preservatives or BPA!
4T Pumpkin Puree I buy this kind! It's boxed and not in a can!
2T Honey
1/4t Cinnamon
1/8t Cloves
1/8t Nutmeg
Dash of Ginger
1/2t Vanilla Extract
Shot of Espresso
Coconut cream from the top of the     can of Coconut Milk
Dash of Cocoa (eliminate if on SCD or GAPS)

Open your can of coconut milk and spoon off the cream into a separate bowl to be mixed for whipped cream for the top of your latte. Pour about 6oz of the watery milk into a small sauce pan under medium heat. Add 4T of the pumpkin puree.  Whisk until smooth. Add honey and whisk. Add spices one by one and incorporate. Finally add the vanilla and the mixture should be warm. Continue to whisk. Do not attempt to boil, just enough heat to enjoy! Brew your espresso shot into your mug. Pour pumpkin mixture into your espresso whisk together in the mug. It might separate a little (as you can see in pic) but don't worry! It tastes divine all the same! Add a dallop of coconut cream on top and sprinkle a bit of cocoa on top! Enjoy!

Tuesday, August 6, 2013

Grain-free Nachos

Prep time: 20min
Cook time: 20min

3/4C Almond Flour
1/4C Ground Flax Seed Meal
1/4C Coconut Flour
1/4C Unsalted Butter
1 Large Egg
2t Chili Powder
3/4t Ground Cumin
3/4t Paprika
1/2t Garlic Salt

Preheat your oven to 350F. Mix all of the ingredients in the food processor. Divide the dough in half. Form 2 balls. Place the first ball in between to separate sheets of parchment and roll out to 1/8 inch. Lift the top piece of parchment off and use a pizza cutter to cut your chips. Transfer the chips on the parchment and lay parchment on a baking sheet. Bake for 8-10min. Do the same for the second half of the dough. Let the chips cool, and then spread mashed black beans and aged cheddar on top and cook for another 6-8min.  Voila!

**If you would like to keep these chips for later, do NOT store in air tight container. They will not stay crisp. Just keep them open to air.

Paleo Granola Bars

Prep time: 15min
Bake time: 22-25min
Yields: 20 bars

1.5T Water
1T Flaxseed Meal
1/3C Coconut Oil
1/4C Unsweetened Almond Butter
1 Egg
1/4C Honey
1t Vanilla
3/4t Baking Soda
1.5C Sliced Almonds
2C Shredded Unsweetened Coconut
1/3C Raw Sunflower Seeds
1/3C Raw Pepitas

Mix water and flaxseed meal for 3-4 minutes to make a paste.  After paste is formed, add in coconut oil, almond butter, egg, honey, vanilla and baking soda.  In a separate bowl, mix all nuts/seeds/shredded coconut and then incorporate into wet mixture. Line 9x13 pan with parchment paper and grease sides with coconut oil.  Press mixture firmly down with your hands into bottom of the pan to form an even layer. Bake at 325F for 22-25min. THIS ORDER IS IMPORTANT**
- let cool
- place in frig and to get firm
- cut into bars
- wrap in saran and store in frig

**If not done in this order, your bars will crumble.

Tuna Cakes

Prep time: 15min
Cook time: 10-15min
Yields: 7-8 Tuna Cakes

2 Eggs
1/2 Medium Onion (minced)
2 Garlic Cloves (minced)
1/2T Dried Parsley (or double the amount if you have fresh!!)
1/2 T Dried Cilantro (or double the amount if you have fresh!!)
1t Sea Salt
Black Pepper to Taste
2T Lemon Juice
1/8t Ground Cayenne
4 Cans of Wild Tuna in Plain Waiter (drained)
3T Coconut Flour
Coconut Oil for Frying

In a medium-sized bowl, beat the eggs.  Add the onion, garlic, herb, spices and lemon juice. When everything is mixed together, add the tuna and mix. Once salmon is mixed, add the coconut flour. If it is too wet to form your cakes, add more a little at a time until you are satisfied.

Make your Tuna Cakes about 3 inches in diameter and place in coconut oiled frying pan.  Don't touch them until you are ready to flip. You will see the bottom edges start to brown. Flip and then do the same for the other side.  Add more coconut oil as needed. Serve hot with kosher dill pickles... Mmmm!! Enjoy!!

**Original recipe altered from Shannon at

Monday, August 5, 2013

Paleo Cinnamon Rolls

2 Eggs
1T Honey
1/4C Coconut Oil, firm
2 1/2C Blanched Almond Flour
1/2t Sea Salt
1/2t Baking Soda

2T Coconut Oil, melted
2T Cinnamon
3T Honey

1 Can Coconut Cream
1/8C Honey
1t Vanilla

Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, use a hand mixer to incorporate eggs, honey and coconut oil. Add almond flour, salt and baking soda. Mix until well combined.  Dump dough onto a piece of parchment paper. Place another piece of parchment on top and toll dough into a rectangle shape about 1/4-1/2 inch thick. In a small bowl, combine the Filling ingredients. Spread filling over the rolled out dough. Roll up the dough starting at the edge nearest you (the longer side of the rectangle) Using a sharp cutting knife, cut individual rolls about 1 to 1.5 inches thick. Place them on parchment lined baking sheet. Bake for 15-20 minutes until golden brown. While baking, mix the Glaze ingredients in a small bowl with hand mixer. Remove rolls from the oven and drizzle with the glaze. Serve warm and enjoy!

Saturday, August 3, 2013

Healthy Homemade Chocolates

Cook time: 10min
Chocolate forming time: 10min
Yields: 24 Chocolate Balls (1in in diameter)

8oz unsweetened 100% chocolate
1/2C Almond Milk
1/4C Coconut Oil
1/4C Honey

Melt 8oz Unsweetened 100% Chocolate, 1/2C Almond Milk, 1/4C Coconut Oil, 1/4C Honey all together under low heat in medium non-stick pan. Once the chocolate is melted, you will notice that it will thicken.  Once it's started to thicken, take it off the burner immediately or it will start to burn. Add in as much or as little of any kind of nut you wish (my favorite are slivered almonds) Or you don't have to add nuts at all.  Once the nuts are in, wait for a couple of minutes for it to cool off. Once you can tolerate touching the chocolate, scoop out and roll balls up by hand and place on the parchment paper.  You can roll some in coconut although I prefer them without. These chocolates will remain very soft if left outside the frig.  I like to store them in the frig in a flat glass pyrex dish on the parchment.

Friday, August 2, 2013

Pumpkin Spice Muffins

Prep time: 10min
Cook time: 25-30min
Yields 10 Muffins

1/2C Coconut Flour
4 Eggs (room temp)
1/4C Coconut Oil
6T Pumpkin Puree
2T Honey
1/2t Cinnamon
1/8t Nutmeg
1t Apple Cider Vinegar
1/4t Baking Soda

Stir coconut flour and eggs together thoroughly. Mix in coconut oil completely. Then pumpkin, then honey. Next, mix the spices in. It is important to do these steps in order. Next apple cider vinegar and then add the baking soda.  These last two ingredients will react with each other so you will want to get these into the muffin liners immediately and stick in an oven preheated to 350F for 25-30min.

I sprinkled a little pumpkin spice from Trader Joe's on top just for looks and a little taste :)

Paleo Belgian Pumpkin Waffles

Prep time: 10min
Cook time: 15min
Yields 4-5 belgian waffles

1/2C Pureed Pumpkin
3/4C Almond Flour
1/4C Canned Full Fat Coconut Milk
1/2C Shredded Unsweetened Coconut
2T Honey 
2 Eggs, whisked
1/8t Baking Soda
1T Vanilla Extract
1/2t Cinnamon
1/2t Nutmeg
1/4t Ginger
1/4t Salt
1/8t Cloves


In a medium sized bowl, mix together coconut milk, eggs, honey, and vanilla. Then add the rest of the dry ingredients and incorporate. Last, incorporate the pumpkin puree. Cook in waffle iron greased with coconut oil for 3 minutes or until done. 

I like to take extra refrigerated coconut cream from the top of the full fat coconut milk and whip it to make coconut whipped cream! Berries give it a nice touch and then I drizzle honey.  Yum!