Paleo Cranberry Muffins

Paleo Cranberry Muffins

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I really enjoy making muffins for myself and my family. They are easy to grab and take whenever you need a quick snack. This one is packed full with healthy ingredients. So simple to make, you won't be spending much time in the kitchen making these. Check out another simple dark chocolate chip muffin recipe.

Ingredients:
1/2cup 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
1/4cup sweetened or unsweetened shredded coconut flakes
1/4cup dried cranberries, reserved for the top
1/4 cup pepitas, reserved for the top

Directions:
Preheat oven to 325 degrees and grease a muffin tin. I have a dessert pan shaped in a square so that's what I use. Use what you have!
Mix dry ingredients together then add the wet ingredients and stir to combine. Measure out equal scoops in your dessert pan, sprinkle each muffin with 4-5 cranberries on top and about 1/2tsp pepitas then bake 20-25 minutes until a toothpick comes out clean and the tops are golden brown.

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Eat healthfully, and enjoy!

Granola Bars

Granola Bars
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I'm on the band-wagon of eating as best as possible and providing home-cooked meals and snacks as often as possible. Although these granola bars are not paleo (because of the oats), they are much better than the store granola bars. There's nothing "artificial" about these, therefore, I eat happily.

Cheers to you, Granola Bar!

You can substitute any type of nuts for the ones listed below. If you don't like pecans, add something else or leave out altogether. If you don't like cranberries and/or dates, use raisins and/or apricots instead. It's a very forgiveable recipe and unless you walk away from the oven, you really can't mess this one up.

Ingredients:

2cups old-fashioned oats

1cup slivered almonds

1/2cup unsweetened shredded coconut

1/2cup chopped pecans

1/4cup pepitas (shelled pumpkin seeds)

1/4cup sunflower seeds

1/4cup dried cranberries

1/4cup dates

3Tbsp butter, or coconut oil

2/3cup honey or maple syrup

1/2tsp salt

1tsp vanilla extract

Directions:

Preheat oven to 350 degrees.

Spread the oats, coconut, almonds and pecans on a baking sheet and bake 10-12 minutes until lightly browned. Move mixture to a large mixing bowl and add the remaining ingredients up through the dates.

Turn oven down to 300 degrees. In the meantime while the oven is cooling, melt the butter, honey, salt and vanilla over medium-high heat and bring to a boil. Add to the dry ingredients and thoroughly mix.

Spread onto a cookie sheet lined with parchment paper and bake 20-25 minutes. Let cool for 2 hours and then cut into bars.

Wrap individually and refrigerate until ready to eat or place individual pieces on a parchment-lined cookie sheet in the freezer for one hour, then move to a freezer bag. Remove from freezer a few minutes before eating.

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Eat, share, and enjoy!

Paleo Dark Chocolate Chip Muffins

Paleo Dark Chocolate Chip Muffins

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I am a genius! Ok, my I.Q. score isn't as high as a genius, but in my mind, I am! I love experimenting with new ingredients and I picked up a bag of arrowroot powder from the store the other day since I needed it for a coffee cake recipe. I used that base "cake" recipe and made a whole new dish that made my goofy 8-year-old fall on the floor from pure joy. He said, "My whole body is having a party from this muffin!" So, kid-tested, mother approved!

In this recipe, I used the "cake" portion from this paleo coffee cake recipe. If you like coffee cake, go try that out but if you want a healthy muffin, give this one a shot. Super easy and guilt free!

Ingredients:

1/2cup 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

1/3cup dark chocolate chips

1/4cup sweetened or unsweetened shredded coconut flakes

1/2cup chopped pecans (1/4 goes inside the batter and 1/4 goes on top of the muffins)

Directions:

Preheat oven to 325 degrees and grease a muffin tin. I have a cute "dessert pan" shaped in a square and wanted to use that. Use what you have!

Half has coconut/pecans and other half doesn't.. Picky children!

Mix dry ingredients together then add the wet ingredients and stir to combine. Measure out equal scoops in your dessert pan, sprinkle with 1/4cup of the chopped pecans and bake 20-25 minutes until a toothpick comes out clean.

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Eat and enjoy!

Tip:
These can be frozen and eaten at a later time. Line a cookie sheet with parchment paper and place cooled muffins on pan. Freeze for 1 hour and then move to a freezer bag and freeze. When you're ready to eat these, you can microwave it, bake it at 350 for 5 minutes or just leave it out at room temperature.

Perfect Coconut Cream Pie

Perfect Coconut Cream Pie

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My heart truly belongs to chocolate but sometimes it's nice to give those taste buds a kick in a different direction. Today I went with coconut and wanted to make a pie from scratch. Check out this full-proof pie crust recipe. I'll give instructions on what to do with the extra crust.

Original recipe for pie is here.

For now, how about a picture of this creamy masterpiece?



This may seem like a lot of steps, but it's very simple. I promise!! I wouldn't post anything too difficult.

Ingredients:

For the coconut cream filling
3cups whole milk, scalded
1/3cup flour
2/3cup sugar
pinch of salt
1cup unsweetened fine coconut

3 slightly beaten extra large egg yolks

4Tbsp butter

2tsp vanilla extract

Directions:

Pie Crust:

Preheat oven to 400 degrees.

If you followed the instructions for my pie crust, you will divide the mixture in half, pat into two dough balls, cover and refrigerate for at least 20 minutes. Roll out one pie crust to fit your pie plate, poke holes in the dough with a fork and bake for 12-15 minutes at 400 degrees until golden brown. Let cool.
Wrap the other pie crust in plastic wrap and put in a freezer bag. Use next time you need a pie crust.. like for these empenada's!

Cooling the pie filling and pie crust to almost room temperature.

Pie Filling

In a medium pot, add flour, sugar salt and coconut. Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto the egg yolks whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.

Stir in the butter and vanilla extract. Cool almost to room temperature before pouring into the baked pie shell. Chill for about 3 hours. (Best to cool overnight.)

This pie is truly delicious. You've got to give it a try.. I bet if you looked in your pantry, you probably already have everything you need. Don't have unsweetened, finely shredded coconut? I know Publix carries it. Go buy it and make this pie!

Tip:
If you cannot eat the entire pie all by yourself, cut into slices, place on a parchment paper lined cookie sheet and freeze for at least 1 hour. Move to freezer-safe bag and freeze until you're ready to eat another slice. When you're hungry for it again, remove from freezer at least 1 hour before eating and it'll be perfectly ready!

Eat slowly, and Enjoy!

Guest Post by Christina K.

Maybe you visit Easy Peasy regularly, but never try to replicate any of the recipes you see here because you are afraid they won't turn out the same awesome way for you as they did for Angela. 

You are not alone!  I used to have the same fear until I took the Whole30 Challenge along with Angela last month.  Taking that challenge forced me to prepare every single one of my meals at home from scratch.  And I was definitely intimidated before we began.

Here are some tips for losing the fear and making great meals:

1. You have probably heard this one before, but it is vital so it is first.  Read your recipe all the way through a couple of times before you get even the first ingredient out.  You don't want to be in the middle of cooking a recipe only to find that you were supposed to have had the butter out at room temperature or to see that the garlic should have been roasted beforehand.

2. Once you have read the recipe, collect everything you need.  That means ingredients, yes.  But it also includes any bowls, knives, cutting boards, and cooking utensils.  Get a plate prepared with a paper towel if you are frying.  Have your cooling racks at the ready if you are baking.  Not everyone has time or discipline to prep all of the ingredients once a week for all of the meals she will be cooking, but everyone does have the time to collect all of these things just before cooking.  Do this and you won't find yourself running around trying to open a can of tomatoes as your garlic begins to burn in the pan.

3. Stick to the recipe!  If you are not a proficient cook, your additions or substitutions may just be the downfall of your meal.  Of course, omissions due to things such as allergies or general dislike of an ingredient are acceptable, but you must remember that your dish's flavor might be dramatically altered without that cilantro or cumin.  Don't expect it to taste the same if you have made changes! 

It really helps to find a recipe that you believe you can tackle and that uses flavors you enjoy.  If you don't believe there are any recipes out there that you can tackle, I urge you to re-read Angela's posts and keep these tips in mind.  If I can make a successful batch of her Chicken Thighs, you can too!

Thank you, Christina, for posting as my very first guest! She is a wonderful writer and a new blogger so go check out her blog Electric Ignition, "like" her on facebook and tell her I sent you! Stay tuned .. she has some funny stories, sad stories, inspiring stories to tell. If only she would write a book ...

Peace!

Paleo Applesauce/Apple Butter

Paleo Applesauce/Apple Butter

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Hi.

I'm Angela and I'm an addict. Yep, that's right. I'm addicted to apple butter. It's so creamy and sweet and tangy and goes well on anything you put it on. Okay, so maybe just toast, but it just makes my mouth water thinking about it! My mom would bring me a few jars of it back everytime she went to TN on a trip and I always looked forward to her special delivery.

I had some apples laying around that were getting a little bit soft and I didn't want to throw them away so I decided I'd make apple sauce in my slow cooker. It was simple!

Ingredients:

7-10 apples, peeled, cored and chopped

1/2 cup water

1Tbsp cinnamon, or as much as you'd like to add

Peel Apples

Core Apples

Chop and place in slow cooker with water and sprinkle with cinnamon.

Blend until desired
consistency.

Can if you'd like.

Directions:Peel, core and chopped your apples then place them in the slow cooker. Add the water and then sprinkle the cinnamon on top of the apples. Cover and cook on high for 3-4 hours. Mine was done in 3 hours. You can leave it chunky if you want but I used my hand blender and blended away and canned them. If you want to can, do your normal process with the new seals and then add the jars to simmering water and then boil for 10 minutes.

Serve and Enjoy!