Paleo Coffee Cake

Paleo Coffee Cake

Printable Recipe

Pin It

I love coffee cake because it's different than traditional cake with icing. This has a great topping to it that always seems to get marbled in the middle of the cake as well. I love chocolate, but coffee cake with cinnamon is divine! I'm trying hard to use less sugar since I'm going more primal/paleo and thought this would be a good recipe to try. Four people have given this a thumb's up! Yay!

Original recipe found here.

Ingredients:

Cake1/2cup unsweetened coconut milk in the can

2 eggs
1/4cup raw local honey
1tsp vanilla
2cups almond flour

1/2cup arrowroot powder
1/2tsp baking soda
1/2tsp salt

Swirl
2Tbsp cinnamon
1/4cup coconut oil (or ghee)

3Tbsp honey
1/4cup chopped pecans (not pictured.. I forgot to add them!)

Directions:

Preheat oven to 325 degrees.
In a large mixing bowl, add the cake ingredients and mix thoroughly. Add to greased 8x8 pan, or make it into bread and add to a loaf pan. Add the swirl mixture to the top and bake 25-30 minutes or until it's golden brown.

Printable Recipe

Eat and Enjoy!

Re-Vamped Chocolate Chip Cookies with Coconut/Pecans

Re-Vamped Chocolate Chip Cookies with Coconut/Pecans

Printable Recipe

Pin It

Am I the only one that dances when I eat food that tastes good? I'll do a little jig in my chair or stand up and get funky if I am really enjoying my food. My kids and husband do the same so I know there's more weirdo's out there like me! (I just re-read my first post on these and it's almost the same.. these cookies really make me happy)

Over a year ago I made these Big Chocolate Chip Cookies. and they were a huge hit in my house. Everyone who's eaten them has fallen in love with the taste and really enjoys how monstrous they are. If you're in the search for the best chocolate chip cookie, look no further because this really is the best recipe. I'm doing it again because I added a few different ingredients and my pictures are so much better :) Blogging is definitely a learning experience and I'm slowly getting better at it. Now I just need to build a box for my food for better pictures!

Ingredients:

2 sticks, or 1cup, unsalted butter, cold and cubed

1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1tsp table or fine sea salt
1tsp baking powder
1/4tsp baking soda
2 1/2 cups semisweet chocolate chips
1 cup of pecans (optional)

1/2 cup coconut flakes (optional. sweetened or unsweetened are both fine)

Directions:
Preheat oven to 375 degrees.

In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.

I know this part is odd, but add the chocolate chips, coconut and nuts now and mix away!

Add flour, salt, baking soda, baking powder and mix until just combined.

Get an ice-cream scoop (or large spoon) and get a huge scoop of dough out and gently roll into a ball.

Place each on sheet pan lined with parchment paper and gently press down on the top to make it flat. It will evenly bake this way.







***Cool your cookies in the fridge for at least 1 hour and don't skimp on the time. This is important to have a cold cookie going into a warm oven. If you want to freeze the dough now, go ahead and when you're ready to bake, let it sit on the cookie sheet at least 30 minutes before placing in oven.***

Bake in the preheated oven 15-20 minutes depending on how you like your cookie, until very lightly browned, taking care not to over bake. I baked mine for 19 minutes.

Cool on cookie sheet 2 minutes before moving to cooling rack to completely cool. Store what you don’t immediately eat in an airtight container.

Printable Recipe

Eat and Enjoy!

Pancakes

Pancakes

Printable Recipe

Pin It

I'm not a big fan of pancakes, but my two boys are. They eat them any chance they get and if they're lucky enough that I'm running on time in the mornings, they know they'll get chocolate chip pancakes for breakfast. I'm an on-time type of person usually so they eat a lot of pancakes.

I was looking at a box mix the other day and was wondering why the need for so much 'extra' stuff in the mix so I went to my favorite website, MBA, and found a perfectly easy pancake recipe. I omit the orange ingredients since I make mine with chocolate chips but everything else stays the same. Full proof recipe that will "wow" your family for sure!

Ingredients:

3/4cup whole milk, organic is best

1Tbsp white vinegar

1cup all-purpose flour, organic is best

2Tbsp sugar, I use organic turbinado and it works fine

1tsp baking powder

1/2tsp baking soda

1/2tsp salt

1 egg

2Tbsp melted butter, organic or ghee is best

1tsp vanilla extract

1/4cup mini-chocolate chips

Directions:

Mix milk and vinegar together and let it set for 5 minutes. In a separate bowl, mix all dry ingredients together. In a microwave safe dish, add butter and melt then add egg and vanilla. Add the wet ingredients together then slowly stir the dry ingredients in to the wet and fully incorporate. Add chocolate chips now.
On a heated griddle, add pancake batter and cook thoroughly.

Excuse the crappy looking ones. My spatula was not cooperating!

I make quite a few batches and allow them to cool on a cooling rack then transfer to the fridge or freezer.

I made Valentine's Day pancakes for the kids and cut out heart shapes. I also added a little bit of red food coloring to give it a festive color.

Printable Recipe

Eat and Enjoy!

Paleo Homemade Mayo

Paleo Homemade Mayo
Printable Recipe

Pin It

Do you know what's in your store-bought mayonnaise? Get up right now, go get your mayo container and look at the ingredient list. Do you really need all that crap in it? I certainly don't and as a matter of fact, after my 2nd successful batch of homemade mayo, I threw out the store-bought stuff and will NEVER buy it again. It's very easy to make and takes about 5 minutes from start to finish. To have something as fresh and tasty and very versatile (I make salad dressing with this) as this mayo, you can't go wrong. Give it a shot!

Ingredients:

1 room temperature egg

1 1/4 cup extra light olive oil (do not use extra virgin here, it will taste terrible!)

1/2tsp dry mustard

2Tbsp room temperature fresh squeezed lemon juice

1/2tsp salt

Directions:

Add the egg, 1/4cup olive oil, mustard, lemon juice and salt to a food processor or blender. Blend away for about 30 second until everything is incorporated. Next will prove how patient you are. With the processor on, add the remaining 1cup light olive oil very, very slowly. It should take a few minutes to drizzle the entire cup in. You will hear it become emulsified but keep going, don't stop what you're doing because this will make a delicious batch of mayo!

After the oil is added completely, turn your machine off and store in a container and immediately use or refrigerate.

Tip: Check the expiration date on your eggs because the mayo will last about 1 week after that expiration date.

Thanks to The Clothes Make the Girl for her wonderful mayonnaise recipe, I will never buy store-bought again. This is kid-tested and husband-approved! Everyone loves the taste. So go out there and do something healthy for yourself!

Printable Recipe

Serve and Enjoy!

Addicting Paleo Chocolate Mousse

Addicting Paleo Chocolate Mousse

Printable Recipe

My sister is so awesome!! She makes me sign on to pinterest, look at delicious foods and then she makes whatever it was she had pinned AND THEN BRAGS ABOUT HOW GOOD IT IS! I mean, seriously sister .. stop! Because it makes me want to make it, too.

..and that is exactly what I did today..

..and I'm now cursing you with the urge to make this paleo dessert! HA! Sucks to be you ;) Kidding.

*A word of caution: Coconut milk is a wonderful fat that should be used as often as possible, but be careful not to over-indulge as too much fat could cause an upset tummy! I think more than 1/2 cup would be too much. This is so rich that you may not even want to eat that much.

Ingredients:

1 can coconut milk, full-fat, unsweetened

1/4cup unsweetened cocoa powder

1/2tsp vanilla

sweetener to taste, I used a little bit of honey. My sister used maple syrup.

Directions:

Refrigerate a can of coconut milk overnight, or at least 6 hours. Don’t shake the can before opening. It should get very, very thick. If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I used Thai Kitchen Organic. Once thick, transfer to a bowl. You can opt to leave out the watery bit at the bottom of the can, if you want it even thicker and whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. Stored uncovered in the fridge, the mixture gets even thicker.

(I edited the authors directions a bit. Find the original recipe here and tell her thank you while you're on her page!)

Printable Recipe

Serve cold, and Enjoy!

Paleo Butternut Squash Casserole

Paleo Butternut Squash Casserole
Printable Recipe

In my 30-day challenge of eating whole foods, we were told to limit carb-dense vegetables such as sweet potatoes and butternut squash. We love sweet potatoes and ate it with dinner at least twice a week before our challenge started; it wasn't a holiday food for us. It was a weekly delight at dinner time. When I found out I only needed to eat carb-dense veggies for an after-workout meal, I was somewhat bummed but kinda happy I got to eat them so early in the day! I work out at 8:00am so around 9:15am I start indulging in sweet deliciousness that the came from the earth. Natural sugar! Anyway. I concocted a sweet recipe after reading a savory recipe and thought it would work out fine and it did. The texture is smooth and creamy and the taste is slightly sweet. It makes my tummy happy knowing it's being served wholesome food!

Ingredients:

1 large butternut squash, roasted 35- 45min at 400degrees

1/4tsp salt

1tsp vanilla (optional)

2Tbsp coconut milk in the can, full-fat, unsweetened

2Tbsp coconut oil

1 egg

1tsp cinnamon (optional)

1 handful chopped pecans for garnish - do not add to food processor

Directions:

Preheat oven to 400 degrees.
Add cooled skinless, roasted butternut squash to food processor and pulse until creamy. Add remaining ingredients and mix thoroughly.

Transfer to greased 8x8 pan, add a handful of chopped pecans and bake approximately 30 minutes or until top has set. Serve warm or cold.

Printable Recipe

Eat and Enjoy! ... but only after a hard workout :)