Paleo Pumpkin Perfection Cookies

image

I know I know, the title is a little spastic.  But these really hit the nail on the fall themed dessert head.  They are crispy on the outside and gooey on the inside.  The best part is that they are super low in sugar, I would and probably will eat a couple for breakfast. They are gluten free, dairy free and also super high in dietary fiber! So here is what you will need:

  • 1 cup of almond meal
  • 1 tbsp of coconut flour
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1 tbsp cinnamon
  • 1 egg
  • 1/2 tsp pure vanilla extract
  • 1 tbsp of coconut oil
  • 1/4 cup pumpkin purée
  • 3 tbsp of honey
  • Optional: 1/2 cup chocolate chips

Set your oven to 350 degrees.  Combine the dry ingredients in a large mixing bowl, then add the wet ingredients.  Mix in the chocolate chips last.  I did half the batch with chips and the other half without chips.

Spoon in tbsp side dollops onto parchment paper and bake for 15-17 minutes depending on your oven.

I bet the would be good with white chocolate chips as well…next time!

Advertisements

Espresso Energy Pops (GF)(V)

image

Yes, a caffeinated snack.  I was in MoM’s Organic Market on Tuesday and I picked up a “Coffee Bar” by a company called New grounds.  It was made of the usual Lara Bar-ish ingredients but with ground coffee! I had it the next day for breakfast and fell in love.  However, like all my favorite packaged goods, it was very expensive at $2.99 for just one small bar.  I decided that I would just make my own variation based on what was already in my pantry.  Here is What I used:

  • 1/2 cup of gluten free oats
  • 1 tbsp of finely ground espresso
  • 2 tbsp of coconut flakes
  • 2 tbsp of chia seeds
  • 8 dates
  • 3 tbsp of coconut oil
  • 2 tbsp of almond butter

Using a heavy duty blender or food processor start with the oats and pulse until you have the consistency of a chunky flour.  Keep adding the indgredients in the order above, pulsing as you go.  When you are done you should have a thick and very delicious dough.  It is encouraged to lick spoons here.

Now you can table whopping tablespoon servings, roll them into a ball and place on a plate with parchment.  Once you’ve created your pops, place them in the fridge on parchment.  After a few hours the almond butter and coconut oil will harden and you can transfer to a Tupperware.  Store these in the fridge and they can last as long as you need them to, however they won’t.  They are so decadent.  I felt like I was having dessert for breakfast at 6:00 am with a big steaming cup of coffee.

image

If you are often on the go or need an afternoon pick me up these are a great little jolt for your day. As always they are gluten free and contain no added sugars.  These are a good balance of healthy protein, fat and carbohydrate.  So if you need a light boost before a morning or afternoon workout these would be perfect.  I think they are best enjoyed with a cup (or two) of Joe.

 

 

Sweet Potato & Kale Quiche (GF)(DF)

image

Quiche is a total comfort food. There is just something decadent about it! I have shared a gluten free quiche with you before, but this one is also dairy free. You really don’t need cheese to create a flavorful quiche, and this recipe is the epitome of clean eating.

Here is what you will need:

1 large sweet potato or yam
2 cups of kale
4 eggs
2 cloves of garlic
½ onion
1-2 tbsp of olive oil
Optional: Fresh herbs (I used oregano and parsley)

Preheat the oven to 350 degrees.

Crust: Slice the potato into thin rounds. Brush your pie pan with a very thin layer of oil. Arrange the slices into the pan to make the “crust”, cutting rounds to cover any gaps that may show the bottom of the pan or the rim. Season with sea salt and fresh ground pepper. If you have any potato left over after creating the crust you can chop and set aside. Place the crust in the oven for 15 minutes.

Filling: Sautéed garlic, onion and kale in some olive oil. If you have leftover sweet potato chunks you can throw those in as well. Set aside and let cool as you beat 4 eggs. Add the cooled vegetable to the beaten eggs. Add in any herbs you desire. I added fresh oregano and parsley from my garden!

Now all you have to do is pour the filling over the crust and cook for about 30 minutes or until the eggs are set!

Bon appetite :0)

Avo Maria Green Smoothie

image

Avo Maria

Because it is that good! Creamy, filling and not too sweet (perfect post workout!)

Simply Blend:

1 cup of fresh pineapple
1 small banana or half a large banana
½ a large avocado or a whole small avocado
1 cup of raw kale or spinach
½ -1 cup of coconut water
A few cubes of ice

Blend and enjoy for breakfast, post workout snack or a light lunch :0)

Mexican Chicken Stew (GF)(DF)

I have been traveling quite a bit in the past month and have spent substantially less time in the kitchen. So since it has been bitter cold and my free time has been sparse, I decided to put my crockpot to good use. This recipe is simple, flavorful and filling. It will take you 15 minutes to throw together in the morning before work, allowing you to come home to the scent of a home cooked meal without slaving away in the kitchen.

image

In a crockpot combine:

8 boneless skinless chicken thighs
1 cup medium salsa
4 carrots chopped
1 onion chopped
3 cloves of garlic minced
1 can of corn
1 can of black or pinto beans
1 ½ cups of chicken broth
1 tsp cumin
1 tsp chili powder

Cook on low for 7 hours. Before serving add the juice of one large or two small limes.  Top with avocado and fresh ground pepper to serve!

 

 

 

 

Chana Masala (GF)(V)

imageIt’s fall and it is definitely crockpot season. The leaves are falling and gathering in big beautiful piles all around us. The mold has my allergies flaring and a warm spicy meal is just what I have been craving. So enter the easiest pseudo indian meal you will ever make. Masala does not traditionally include cabbage but I cannot make anything without adding some greens. You can omit the cabbage but I recommend it!

Here is what you will need:

4 cups of water
1 onion chopped
2 cloves of garlic minced
½ head of green cabbage chopped
1 28 oz can of diced tomatoes
1 6 oz can of tomato paste
1 tbsp garam masala
1 tsp cumin
1 tsp turmeric
1 tsp cayenne pepper
1 tsp salt
2 15 oz cans of chickpeas

Combine all ingredients excluding the chickpeas and cook on low for 6 hours. Add in the chickpeas and cook on low for an additional 1-2 hours.

I served over brown basmati rice but you could substitute for the rice of your choice, or even quinoa. If you cannot handle the heat, cut the cayenne to half a teaspoon.

Peach Crisp (V) (GF)

Peach Crisp (GF)(V)

image

Peach seasons is the BEST! It is hard to resist grabbing a dozen at the farmers market. The problem is, they all like to ripen at the same time. I love making a peach crisp because it is such a light dessert that I sometimes find myself having it for breakfast! This recipe is so hard to mess up so feel free to make changes to ingredients based on what you have laying around. I adapted this recipe from the Chalkboard Mag’s Peach Black Berry Crisp.

image

For the Peach Filling:

8-10 Medium/Large peaches
½ Cup Almond or Coconut Milk
½ Cup Organic Brown Sugar (you can also use honey, maple syrup or turbinado sugar)
¼ Cup Almond Flour/Meal
1 tsp Cinnamon
½ tsp sea salt

For the Crisp Topping:

1 Cup Rolled Oats (Trader Joes GF)
¼ Cup Almonds roughly chopped
½ Cup Almond Flour/Meal
¼ Cup Brown Sugar
1 tsp Cinnamon
½ tsp sea salt
½ Cup Coconut Oil

Set your oven to 375 degrees F

Slice all your peaches and set aside in a large bowl.

In a blender combine all the remaining filling ingredients until smooth. Poor the liquid mixture over the peaches and set aside in your refrigerator.

Combine the second list of ingredients in a bowl adding the coconut oil last. Make sure the coconut oil is worked through as evenly as possible. I used my hands to accomplish this.

Grease your tart pan or casserole dish with coconut oil. Slide in your peach filling then top evenly with your crisp topping. Bake for 30-35 minutes depending on the size of your casserole dish(s).

I used two medium sized casserole dishes (one 8×8 and an oval dish of a similar size). If you have a large casserole dish that works great too! I made one to enjoy at home and one for a get together tomorrow evening. It is up to you!

This is so delicious and a easy to make, you must try before fall arrives!

image

Garden Veggie Bake

imageThere is nothing more gratifying than growing your own food. As a novice, every edible veggie I pluck makes me giddy. Yesterday was my first full day home after being away for the weekend so I ventured down to the jungle that is my back yard to harvest my goodies. I was yanking zucchini left and right and finally had a yellow squash ready for plucking. My heirloom tomatoes are cranking out in full force. I think I have had at least two a day, sometimes many more. Everything is better when it is fresh.

image

So today I laid out my harvested goodies inspired to create something delicious I could eat on for a couple of days. I got to slicing and before I knew it my veggie bake was steaming in front of me.

image

What you will need

4 summer squash ( I did 3 Zucchini and 1 Yellow Squash)
6 small heirloom tomatoes or a container or a small container of grape/sun gold tomatoes
5 fresh basil leaves
2 cloves of garlic
1-2 Tbsp of olive oil
Salt & pepper
1/4 Cup of shredded mozzarella cheese (optional)

Preheat your oven to 350 degrees. Lightly spray a 8×8 or 9×9 baking dish with coconut oil or olive oil.

Slice your squash into small chunks. If using grape, sun gold or cherry tomatoes slice into halves. If you are using a smaller heirloom you can slice into 2-3 pieces. Mince 2 cloves of garlic and chop 5 basil leaves. Throw all your ingredients in a mixing bowl and toss with olive oil. Season with salt and pepper. Move your mixture into your baking dish and pop into the oven uncovered for 25 minutes.

image

When the 20 minutes is up you can add optional mozzarella cheese. Sprinkle over the veggies, cover with tin foil and bake for an additional 10 minutes or until the cheese is melted.

Enjoy!