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Paleo Mug Brownie

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This is my favorite treat after a long day at work!!

Paleo Mug Brownie

1/4 cup Almond Flour
1/8-1/4 cup Coconut Sugar
2 TB chocolate shakeology
Pinch of salt
2 TB of beaten egg
2 TB of coconut milk, coffee, or water

Stir together your almond flour, coconut sugar, shakeology and a pinch of salt in a mug.

Stir in the egg and milk or coffee.

Stir it all together until you have a thick, chocolate paste.

Microwave it for a minute. If you have a really powerful microwave you may want to check after 30 seconds. It’s done when it is puffed up and springy to the touch…but you still want it a little gooey – like a good brownie should be!

This makes one mug. You can eat it all yourself or you can share it! I was nice and shared it….this time!

***Don’t have coconut sugar???

Use 2 TB of honey or maple syrup and ONLY 1 TB of milk/coffee!!! ***

Lemon Curd Paleo Crepes

I love breakfast any time of day. But, sometimes it can be hard since I am trying to eat a paleo diet. I just feel better since I started eating like this and don’t want to feel all bloated like I do when I go off track. This recipe made breakfast enjoyable again. I feel like I am being spoiled by something really decadent and it’s not that hard to make. Make sure you get the lemon curd done first so that it has time to chill a bit. Personally, I suck at planning ahead and put mine in the freezer while I cooked the crepes. It worked just fine.

Lemon-Curd-513x720Lemon Curd:

Lemon Curd:
7 large egg yolks
1 c granulated turbinado or coconut sugar
Juice of 2 lemons (1/3 c)
Grated lemon zest
1/2 c butter (cubed)

Pour water into saucepan and simmer over med-low heat
Whisk together egg yolks and sugar in a metal bowl. Then combine lemon juice and zest.
Put metal bowl into simmering water and whisk mixture until thick and coats the back of a spoon.

Remove from heat and strain mixture through a cheese cloth or mesh sieve. Add the butter and blend with an immersion blender until smooth. Chill. Store for a wk in the fridge or 3 months in the freezer.

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Crepe:
2 tablespoons coconut flour
4 large eggs
1 tablespoon coconut oil (I use liquid, but if you have the solid kind melt it)
½ cup water
coconut oil cooking spray

Blend (I used my vitamix) or use a food processor, pulse together coconut flour and eggs
Add 1 tablespoon of coconut oil and water and pulse until thoroughly combined

Coat 8-inch skillet with coconut spray and heat on medium-low

Pour ¼ cup scoop of the batter onto the skillet to spread the batter to the edges of the pan

Cook until small bubbles form and burst on the surface of the crepe, then flip and cook the other side, 4 to 5 minutes total

Transfer the crepe to a plate

Repeat the process, then serve

Makes 6 crepes

Paleo Blueberry Lemon Scones

All I can say is YUM!
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I make my own cashew flour. It’s super easy to do. Just blend until crumbly
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Ingredients:
1 1/2 c ground cashews
1/4 c arrowroot powder
pinch sea salt
1 tsp baking powder
1 c fresh blueberries
1/4 c extra virgin coconut oil
3 tbsp maple syrup
1 tsp vanilla
1 tsp lemon juice
1 egg

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Directions:
1. Preheat oven to 350 degrees and spray a pie plate.
2. Blend the cashews until powdered
3. Mix all the dry ingredients and stir in blueberries
4. Blend the wet ingredients together and add to dry ingredients
5. Pour into pie plate and bake for 30 minutes
6. Let cool for 10 minutes and try to keep from eating the entire pan yourself 🙂


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