Blueberry cake shake! I added leftover crumbs from yesterday’s coffee cake to the top of this creamy organic blueberry shake this morning. Added super fresh soft dates for sweetness, and a bit of Trader Joe’s very green powder for a dose of greens (you can’t taste the greens with all the blueberry and date goodness!) #vegan #shake #blueberries #dates #cakeshake #organic
– 1/2 cup of blueberries (organic is best)
– 1 cup of almond milk (my favorite is Califia Farms unsweetened vanilla)
– handfull of ice
– 1 tablespoon of Very Green powder from Trader Joe’s (optinal)
Crumbly soft and moist coffee cake! The crunchy cinnamon topping is dreamy. I took a coffee cake recipe from one of my favorites – @ellaclaireblog – and made it all #glutenfree #paleo and #refinedsugarfree. Recipe on the website!
* 3 tablespoons melted or room temp coconut oil
* 1 egg
* 1/2 cup almond milk
* 1/4 cup unsweetened applesauce
* 2 tablespoons honey
* 1 tsp vanilla
* 1.5 cups almond flour sifted (@bobsredmill blanched is best!)
* 2 tsp baking powder
* 1/4 tsp salt
* 3/4 cup chopped apples (firmer the better)
CRUNCHY CINNAMON TOPPING RECIPE:
* 1 tablespoon honey
* 3 tablespoons almond flour (I used the coarse bits left over after sifting for the cake above)
* 2 tsp cinnamon
* 1 tablespoon ghee
* 1/2 cup walnuts
Mix wet and dry ingredients separately by hand just until combined (don’t over mix). Combine both and add in the chopped apples. Add to a bread pan or silicone cake molds. In a food processor, blend the cinnamon topping ingredients until they start to stick together. Add the topping to the top of the bread/cakes. Press down a bit, so the topping sinks halfway to the middle of the cake. Bake for 25 mins in a preheated 375 degree oven. Super important – make sure the cake is fully baked when you take it out of the pan/molds. This mix is very moist, so if needed, put the cakes back in the oven (out of the pan/molds) for another 5-10 until baked through. I store these in the fridge and have with my morning coffee and a bit of jam, so good!
The perfect mix of fudgey, chocolatey, crunchy, guilt free goodness. This recipe came from @thebarefoothousewife and are big huge crowd pleasers! I changed a few things in the recipe:
* 1 cup of medjool dates (approx 6-8)
* 1/2 cup raw almonds
* 1/2 cup activated buckwheat (I subbed with 1/4 cup almond flour + 1/4 cup ground flax)
* 3 tablespoons raw cacao powder
* 1 cup of washed and drained cashews that have been soaked overnight
* 1 very ripe banana
* 3 medjool dates
* 3 tablespoons room temp or liquid coconut oil
* 2 tablespoons peanut butter (I used crunch all natural almond butter)
* 2 tablespoons raw cacao powder
* pinch of salt (I used Himilayan pink salt)
Pulse the crust ingredients for a few minutes until everything starts sticking together. Coat a few tart tins with a tiny bit of coconut oil. Press the crust into the tins (about a half inch crust for each) and place into the freezer while making the filling.
Pulse the filling ingredients on high until smooth and creamy. Pour into the tart tins and place back in the freezer until firm.
I didn’t have tart tins, so I used mini ramekins which work if you let them sit in the refrigerator for a bit before serving because mine got stuck in the ramekins straight out of the freezer.
Preheat about 1 tablespoon of ghee on a medium/high heat cast iron skillet. Add the mushroom mixture as well as two servings of shredded sweet potato (thinly shred) and stir. Once browned (about 15 mins), crack two eggs on top and put the whole pan in a preheated 350 degree oven for about 15 mins, or until eggs are to desired temp. I like my eggs medium like in this photo. Add salt and avocado. I also like this with a little sriracha on top! Inspired by Civilized Caveman’s sweet potato breakfast skillet.
Banana blueberry mini muffins this morning – another original recipe! I realized half way through baking these, that we ran out of eggs. So they are refined sugar free, gluten free AND vegan and egg free too. They are sweet, crispy on the edges and super soft on the inside. (They must cool first!)
– 1.5 cups almond flour (sifted or blanched is best)
– 1/4 cup ground flax or flax flour (sifted)
– 2 teaspoons cinnamon
– 2 tablespoons baking powder
– 1/2 cup unsweetened applesauce (organic if possible is best)
– 1/4 cup almond milk (I always use Califia unsweetened vanilla)
– 1 mashed banana
– 1 tablespoon ghee (sub coconut oil for vegan)
– 1 teaspoon pure vanilla extract
– 2 tablespoons raw honey
– 1/4 cup frozen or fresh blueberries (organic if possible is best)
– crushed cashews for topping (optional)
Mix all dry ingredients and wet ingredients in separate bowls (don’t mix in the blueberries or cashews yet). Combine all, and mix until incorporated. Add to mini muffin tins (I prefer to not use muffin papers, so I liberally spray my muffin tin with cononut oil spray first). Add 1-2 blueberries to each muffin, depending on the size of the muffins you are making. You can also top with crushed cashews to add a little crunch, I added cashews to half of this batch. Bake in a preheated 350 degree oven for 20 mins until a knife comes out clean. If you’re not using muffin papers like I do, run a butter knife around the edges of the muffins once they come out of the oven, but don’t take them out of the tin. LET THESE COOL for at least 15 mins before taking them out of the tin, they will be super soft in the middle and need a bit of time to set. Enjoy with a little grass fed butter on top, or just plain!
Super easy and very healthy idea for dinner tonight – try this 4 ingredient turkey egg cup (turkey + eggs + sweet potato + salt).
Lightly coat two ramekins with a tiny bit of coconut oil (I use the ZERO CALORIE 😍 coconut oil spray from Trader Joes). Place a slice of cooked turkey meat in each (I use the organic free range turkey), topped with 1/4 cup of shredded sweet potatoes into each. Crack an egg into each dish and add a pinch of salt on top (I used Pink Himilayan salt). Place the ramekins on a baking sheet into a preheated 400 degree oven for 18-20 mins, until the whites are cooked.
Clean and lean protein, and practically zero cleanup! Sprinkle a little dried parsley on top if you don’t mind a 5th ingredient 😜
I got these ramekins at Gelson’s, they are cheap and easy to find!
Fluffy strawberry pancakes with homemade strawberry syrup! No sugar, no grain, gluten free, paleo and delicious. This recipe is from the Nourishing Days blog but I changed a few things up.
* 4 eggs
* 1 cup milk (I used unsweetened vanilla almond milk, you can also use coconut or whole milk)
* 2 teaspoons vanilla extract
* 1 tablespoon honey
* 1/2 cup coconut flour
* 1 teaspoon baking soda
* 1/4 teaspoon of salt (I used Himalayan pink salt)
* Ghee or coconut oil for frying
Mix the wet ingredients until airy (eggs, milk, vanilla, honey). To get mine to maximum fluffiness, I mixed for about 5 minutes on low in my stand up mixer.
Mix the dry ingredients in a separate bowl (flour, baking soda, salt). Once combined, mix in 3/4 of the wet ingredients and stir. Your pancake mix should be thick, like brownie mix. If it’s too thick, add in the rest of the egg mixture.
I covered my griddle with a healthy amount of ghee to crisp up the outside of the pancakes. The most important part is the heat on the pan must be LOW to medium. These need a good amount of time to cook all the way through, and they burn on high heat. Spoon about 1.5 tablespoons of the mix onto your pan, and add strawberries or blueberries to each pancake. Use a spoon to spread each pancake out to about an inch thick. Mine cooked for about 5 minutes on each side.
Flip these very carefully, they fall apart easily and quickly!
Super easy homemade stawberry syrup – add 2 tablespoons of filtered water to 1/2 cup of natural strawberry jam and heat in a pan on medium heat (I used the chunky strawberry all natural jam from Trader Joe’s). Stir for about 10 minutes until warmed and add more water if it’s too thick. (In a pinch, you can also heat this in the microwave).
Coffee meets muffin. Made these super easy no sugar peanut butter and banana mini muffins in under 30 mins this morning. Inspired by paleOMG’s blueberry muffin recipe, but I switched it up a bit. I used crunchy peanut butter for a little crunch and added a mashed banana to the mix before baking. I also topped each muffin with a super thin banana slice before baking. With a side of coffee and strawberry jam (no refined sugar), these are my jam!
* 1 cup peanut or almond butter (I used crunchy all natural unsalted TJ’s almond butter)
* 1 cup of almond meal/flour (Bob’s Red Mill blanched almond flour is awesome and less gritty than the regular almond flour)
* 3 eggs whisked
* 1/2 cup raw honey
* 1/3 cup room temp coconut oil (I used Spiral Organic for baking)
* 1/3 cup unsweetened shredded coconut (I skipped this and didn’t miss it)
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon sea salt
* pinch of cinnamon
* 1 ripe banana mashed for mix
* 1 ripe banana sliced for tops of muffins
Mix the wet and dry ingredients in separate bowls and then combine. Juli from paleOMG doesn’t do this but i find it helps a lot! Add the mashed banana to the mix just until incorporated.
I’m not a fan of muffin papers, so I don’t use them. I sprayed my mini muffin tin with coconut spray from TJ’s which is a godsend (no calories which I think has to be a mistake)! Fill each cup to just below the brim and add a thin slice of banana to each muffin. Bake in a preheated 350 degree oven for 15-20 minutes. Once they are done and have cooled for a few minutes, I run a butter knife around the edge of each to loosen them up, and they should pop right out. They are delish!
Super light and healthy lunch! Cauliflower “rice” stir fry with shrimp, pineapple, cashews and baby kale using some of my favorites finds from Trader Joe’s. Super quick and easy to make – I did this in about 15 minutes, without even taking out the knife or cutting board. You can easily rice your own cauliflower in a food processor, but in a pinch, Trader Joes does it for you with the best frozen riced cauliflower. Only 90 calories for the whole damn bag which gives you two huge servings!
My dad taught me how to cook, and unlike baking, you measure by taste, not be teaspoon. So use these ingredients as a template and add more if needed for taste!
– 2 tablespoons olive oil
– 1 tablespoon sesame oil
– 1 teaspoon honey
– 12 TJ’s frozen medium shrimp
– 1/2 cup of pineapple (TJ’s has a bag of frozen pineapple ‘bits’ that are great)
– 1/4 cup of raw cashews (crushed quickly by hand)
– 1.5 cups of riced cauliflower (either fresh or frozen)
– 1/4 cup of baby kale (TJ’s has an organic bag of baby kale that’s delish)
– 1 teaspoon Himalayan pink salt
– pinch of sesame seeds (optional)
Heat the olive oil, sesame oil and honey in a skillet on high (the cauliflower rice is pretty bland and needs all the flavor you can give it, so this is one time where I go for the olive oil instead of the coconut oil). Add the frozen shrimp and let them cook on high for about 3 minutes until they start to thaw. Add the pineapple, cashews, salt and optional sesame seeds, and cook for about 5 minutes, and then add the cauliflower rice. Cook and stir for another 5 minutes until everything is hot and thawed. In between stirs, I press the mixture to the high heat pan with the spatula and let sit for a minute or two to give it a little char. Once the shrimp, pineapple and “rice” are piping hot, pour into a bowl and then add the kale and stir. I like to add the kale at the end so it’s only slightly wilted, and not cooked all the way. Taste before serving, and add a bit more olive oil and salt if needed for taste. This recipe serves 2.
You can also add a teaspoon or two of coconut or almond cream to the pan after the rice is cooked and cook for another minute until hot. This will give it a richer taste similar similar to an alfredo.