Coconut oil

Chocolate Almond Butter Cups {Dairy-free & Vegan}

June 26, 2018

Chocolate and almond butter…doesn’t get much better than that!

These cups have a brownie like crust with a little bit of coconut flair from the flour. If you’re fans of almond joys, you gotta make these!

You could even go wild and sprinkle some coconut on top!

These Chocolate Almond Butter Cups taste so indulgent, but have very few ingredients – none of which you will feel guilty about putting into your body. That’s my kind of food!

They’re filled with lots of healthy fats that your body will actually use as fuel – it’s a win-win!

The three layers take just a minute to stir up and then all you have to do is layer into whatever size tins you want! Super easy and super tasty!


Print Recipe
 Chocolate Almond Butter Cups {Dairy-free & Vegan}
Prep Time 10 minutes
Passive Time 20 minutes - cooling
Servings
mini cups
Ingredients
Crust:
Filling:
Ganache topping:
Prep Time 10 minutes
Passive Time 20 minutes - cooling
Servings
mini cups
Ingredients
Crust:
Filling:
Ganache topping:
Instructions
  1. In a bowl, combine the ingredients for the crust: the cacao powder, coconut flour, maple syrup, and 1/4 cup coconut oil.
  2. In a separate bowl, mix together almond butter and 2 tsp of coconut oil for the filling.
  3. In a microwaveable bowl (or double boiler), melt the chocolate chips and 2 tsp of coconut oil and stir until combined. I used the microwave and it took only 30-45 seconds. Keep an eye on it - chocolate can burn easily!
  4. In lined mini cupcake pans (you can use standard sized mold as well - you'll just have to add more of each layer), press 1 1/2 tsp of the crust firmly into each opening until you've used it all up.
  5. On top of the crust, add 1/2 tsp of the almond butter filling to each.
  6. Freeze for 2-3 minutes until the almond butter has firmed up. This will keep the chocolate ganache layer and the almond butter from combining.
  7. Once the almond butter has chilled, layer 1/2-1 tsp of ganache onto each cup.
  8. Freeze for another 10-20 minutes (or refrigerate for an hour or so) until the ganache has hardened.
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Strawberry Shortcake Protein Balls {Dairy, Gluten, & Grain Free}

May 11, 2018

It’s summertime and the berries are IN SEASON! Has anyone seen all of the gorgeous strawberries at farmer’s markets and the grocery stores?

It’s got me craving all of the strawberries and blueberries! So, of course I had to incorporate some of them into this week’s batch of protein balls!

These Strawberry Shortcake protein balls don’t require strawberries to be in season, however. This recipe calls for freeze-dried strawberries instead! (Sidenote: Has anyone ever made them at home? I just saw a post about drying them out in the oven – I might have to give that a try!)

These Strawberry Shortcake Protein Balls are filled with healthy fats, protein, and just the right amount of sweetness. They’re free of dairy, gluten, grains, and sweetened with only dates! They’re perfect for a snack between meals, and you’ll feel like you’re eating a little bite of dessert each time!


Print Recipe
 Strawberry Shortcake Protein Balls {Dairy, Gluten, & Grain Free}
Prep Time 5 minutes
Passive Time 20+ minutes - cooling
Servings
balls
Ingredients
Prep Time 5 minutes
Passive Time 20+ minutes - cooling
Servings
balls
Ingredients
Instructions
  1. In a food processor: combine dates, nut butters, and coconut oil until smooth.
  2. Transfer mixture to a mixing bowl and add in salt, vanilla, almond flour, peptides, and coconut butter. Stir to combine.
  3. Lastly, mix in strawberries pieces.
  4. On a tray, portion out balls in the size of about 1 1/2 tablespoons or whatever your liking. I use a melon baller scoop to get even sized balls. That size will yield about 30 balls.
  5. Freeze for 20 minutes to set or refrigerate 3-4 hours.
  6. I like to store them in the refrigerator, but it's not necessary.
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Salted Chewy Chocolate Chip Protein Bars {Dairy, Gluten, & Grain Free}

April 30, 2018

I’m always thinking up new protein bar flavors to play around with. This time, I wanted something to taste similar to those chewy oatmeal chocolate chip granola bars that so many of us had in our lunches growing up. I was craving one! I USED TO BE OBSESSED WITH THOSE THINGS!

These Salted Chewy Chocolate Chip Protein Bars come pretty dang close to that flavor. They’re free of grains and gluten all together – so no oatmeal. However, the chia and flax give it just the right crunch that make you think that you’re eating a chewy, slightly crunchy, oatmeal bar.

They’re filled with protein, healthy fats, and some chocolate – all the essentials of a good snack!

I opted to add a little pink salt on top for that addicting salty and sweet contrast, but that’s completely optional!

Try these out next time you’re looking for a healthy snack to keep around the house or to pack in lunches. Kids would love these!


Print Recipe
 Salted Chewy Chocolate Chip Protein Bars {Dairy, Gluten, & Grain Free}
Prep Time 5 minutes
Passive Time 20 minutes - cooling
Servings
bars
Ingredients
Chewy bars
Chocolate topping
Prep Time 5 minutes
Passive Time 20 minutes - cooling
Servings
bars
Ingredients
Chewy bars
Chocolate topping
Instructions
  1. In a large mixing bowl, combine all of the ingredients for the chewy bars.
  2. In a medium baking sheet lined with parchment paper, spread mixture out onto pan. You can use a deeper pan for thicker bars.
  3. Melt dark chocolate and oil.
  4. Stir in maple syrup, if desired. I used about a teaspoon.
  5. Spread chocolate on top of mixture.
  6. Freeze for 20 minutes or refrigerate for 3-4 hours.
  7. Cut bars into desired sizes.
  8. Store in the refrigerator.
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Birthday Cake Protein Balls

April 18, 2018

Another week. Another batch of protein packed treats for lunches. That’s never a bad thing! I love snacks and treats that I can feel good about eating, and that can replace my husband’s urge to treat himself to candy out of the vending machine at work!

These are a total winner and will be a regular flavor from now on! They taste like dessert, but are filled with simple, clean ingredients (that you can pronounce!) that you won’t have to feel guilty about eating!

They’re sweetened with just a touch of honey from the homemade cashew butter, but can be adjusted if you like things a bit sweeter! Also, you can substitute store-bought cashew butter. No worries there! See the recipe note below.*

OH! Do yourself a favor and buy a melon baller like this! It makes portioning these out EFFORTLESS!


Print Recipe
 Birthday Cake Protein Balls
Prep Time 5 minutes
Passive Time 20 minutes - cooling
Servings
balls
Ingredients
Prep Time 5 minutes
Passive Time 20 minutes - cooling
Servings
balls
Ingredients
Instructions
  1. In a bowl, combine all ingredients. If you are adding more honey, you might have to add a couple more tablespoons of almond flour to achieve the right consistency to form balls.
  2. With a melon baller scoop (or just a tablespoon), scoop out balls and roll in between your hands to smooth them out. Place onto a tray.
  3. Roll the balls in rainbow sprinkles for added sweetness and a colorful aesthetic!
  4. Chill the balls for 20 minutes in the freezer or for 1-2 hours in the refrigerator.
  5. Store in an airtight container in the refrigerator to maintain shape.
Recipe Notes

*If substituting store-bought cashew butter (you can also use creamy almond butter):

- If it's unsweetened, add 1 1/2 tbsp of raw honey, depending on how sweet you prefer things.

- Add in an additional 1 tsp of vanilla and 1/4-1/2 tsp (start with less - you can always add more!) of almond extract to the mixture.

** Recipe for Cake Batter Cashew Butter

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Cake Batter Cashew Butter

April 18, 2018

…If nut butter wasn’t delicious enough, we are taking it to another level by making it taste like creamy, sweet cake batter! Can you say, “YES, PLEASE?!”

You can go and spread this on bagels, toast, bananas, rice cakes, whatever your fancy! OR JUST EAT IT BY THE SPOONFUL. It’s THAT good!

I also use it for the base of my Birthday Cake Protein Balls – a healthy little treat that tastes oh-so-indulgent.

Treats packed with healthy fats and protein are the best, in my opinion!

 

Print Recipe
 Cake Batter Cashew Butter
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. In a high powered blender or food processor, blend the cashews and oil until smooth. (or chunky if you prefer it!) This should take about 2-3 minutes.
  2. Add remaining ingredients and blend a few seconds to combine.
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Cherry Cobbler Protein Balls

April 7, 2018

I’m always brainstorming about making bite-sized snacks. I try to fill them with protein, healthy fats, and fiber, yet still keep them tasting like an indulgent little treat!

These Cherry Cobbler Protein Balls are just that! They’re packed with cashews, almonds, and collagen powder to up the protein factor, and they’ll keep you feeling full for longer with the healthy fats from the coconut oil, coconut butter, and grass fed butter. If you’re vegan, you can sub in your favorite mild-flavored protein powder for the collagen, and substitute more coconut oil for the butter!

Cherries were my choice of fruit for these, but any dried fruit would work! I’m thinking blueberries next!

Print Recipe
 Cherry Cobbler Protein Balls
Prep Time 5 minutes
Passive Time 20 minutes cooling
Servings
balls
Ingredients
Prep Time 5 minutes
Passive Time 20 minutes cooling
Servings
balls
Ingredients
Instructions
  1. In a blender or food processor, combine the cashews, almonds, coconut oil, coconut butter, maple syrup, and butter until a chunky butter has formed. This should only take a minute or so. You don't need it smooth.
  2. Transfer butter to a mixing bowl, add the remaining ingredients (except for the cherries), and combine.
  3. Mix in the chopped cherries last.
  4. With a spoon or a melon baller scoop, scoop out balls onto a baking sheet. I like to line mine with parchment paper - easy cleaning! (If the mixture is falling apart slightly, chill it in the fridge for 5 minutes or so - don't forget about it though!)
  5. Freeze balls for 20 minutes or refrigerate for 2-3 hours until firm.
  6. If you don't feel like making a bunch of individual bites, you can make bars by pressing the mixture into a shallow baking dish. Just chill the filled dish and cut them into bars after chilling! Super easy!
Recipe Notes

If you happen to have cashew butter and almond butter, you can substitute that for the raw nuts and some of the coconut oil. Start with 1/3 cup of each of the nut butters and 1/4 cup of coconut oil. Combine with the remaining ingredients. If the mixture is too dry, add another tbsp or two of coconut oil until it turns into a thick paste-like mixture that you can form into balls.

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Jalapeño Cornbread with Maple Butter

March 30, 2018

Cornbread was always a feel-good-food for me growing up. It was usually paired with Pinto Beans with Ham Hocks. We had it AT LEAST once a week. My family was frugal and it was a very affordable meal for the five of us. To say I got sick of it is an understatement. However, 10-15 years later, I find myself wanting a bite of that every now and then, especially with some cornbread to soak up the last bit of broth-like juice. Ugh, SO GOOD! I couldn’t tell you what it was like back then to eat all of that with the actual ham. My younger brothers and I never got the ham, at least on purpose! The ham pieces were reserved for dad. If we were lucky, one little chunk might sneak into our bowl by accident. Now, THAT was a good day! I need to go back to those days where a mood was uplifted by a single piece of ham.

As I stated above, I loved to use my cornbread to soak up the broth after I was finished with the beans. Cooking it in a skillet helps to give you those crispy edges that hold up the cornbread and prevent it from falling apart. It’s almost like it’s deep fried. My North Carolina born and raised father knows and loves his cornbread. Therefore, ours was always cooked in a skillet. If we didn’t, it just wasn’t right! The crispy edges ensure that it holds up while adding a completely addicting component.

I don’t think I have a favorite way of eating cornbread – with beans (FYI, beans are not paleo), with meatloaf and mashed potatoes, with pulled pork and cole slaw, or just straight out of the oven with a big ol’ slab of butter melting on top, it’s just so good!

Corn is a grain and therefore, it’s not paleo. However, this recipe IS paleo and actually has zero corn. You won’t miss it too much, I promise! If you’re a fan of that little white and blue box mix of sweet cornbread, stick around. You’re gonna like this!

If crispy, rich cornbread wasn’t enough, I add jalapeños to mine! My husband and I had Jalapeño Cornbread at a restaurant years ago and have been hooked ever since! I don’t think you’ll ever find plain cornbread in my kitchen again! If you’re not a fan of jalaps, go ahead and omit them! It will still turn out delicious! I also serve this with maple butter – TOTALLY optional, but highly recommended!

If you do not have a skillet, you can still make this! Just bake it in any oven safe dish and omit the cooking on the stovetop.

 

Print Recipe
 Jalapeño Cornbread
Cook Time 20 minutes
Servings
slices
Ingredients
Maple Butter - optional
Cook Time 20 minutes
Servings
slices
Ingredients
Maple Butter - optional
Instructions
  1. Preheat oven to 425 degrees.
  2. On the stovetop over medium high heat, add 1-2 tbsp of coconut oil to a cast iron skillet (enough to cover the bottom).
  3. In a bowl, combine the flour, baking soda, and salt.
  4. In a separate bowl, beat together the eggs, milk, vinegar, honey, and butter.
  5. Add the wet mixture and jalapeños to the dry ingredients and stir just to combine - don't over mix.
  6. Drop a drip of batter into the oil to test it. If it doesn't sizzle immediately, continue to heat.
  7. Once the oil is hot enough, add all of the batter to your skillet.
  8. Cook for 1-2 minutes until the edges start to brown.
  9. Transfer the skillet to oven and continue to cook for 12-15 minutes or until golden brown and done in the middle.
Maple Butter
  1. Stir together butter and maple syrup until combined.
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Mock-PB & Chocolate Chip Protein Balls

March 12, 2018
Course

I’m always looking for new snacks for my husband. Particularly, one’s that will stop him from buying a pack of peanut M&M’s every day during his break time at work. haha!

Typically, we stay away from peanuts, and other legumes, in general. We consume plenty of the other nuts out there. Some following the paleo diet, still eat them – to each his own! There is tons of information out there about the toxins in peanuts and the things they do to certain people’s digestive system. I’ll omit the rest of the explanation from this specific post, and leave you to the research, if you feel inclined…because, let’s be honest, you’re here for the recipe!

These little bites are a great snack and easy to whip up! NO BAKING REQUIRED! They’re packed with healthy fats and proteins – you can’t go wrong!


Print Recipe
 Mock-PB & Chocolate Chip Protein Balls
Course Snacks, Sweets
Prep Time 10 minutes
Passive Time 20 minutes-cooling
Servings
balls
Ingredients
Course Snacks, Sweets
Prep Time 10 minutes
Passive Time 20 minutes-cooling
Servings
balls
Ingredients
Instructions
  1. In a bowl, mix together flour, collagen peptides, coconut, coconut sugar, protein powder, salt, and maca powder until combined.
  2. Add sunflower seed butter, coconut oil, and vanilla to the dry mixture and stir to combine.
  3. Finally, stir in chocolate chips.
  4. Scoop out tablespoon-sized balls (I used a melon baller scoop) onto a baking sheet, or whatever mobile, flat surface that you have handy). Place tray in freezer to set for 20 minutes or in the refrigerator for a couple hours or until firm.
  5. Store balls in an airtight container in the fridge.
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Cookie Butter (Dairy-free/Gluten-free)

March 5, 2018

Who else is obsessed with all things cookie butter? I’ve always been a huge lover of the speculoos cookies. They have the perfect crunch along with having a great balance of sweet and spicy. What’s not to love?! When I realized that there was a butter with all of those same flavors. I WAS DONE. GAME OVER. GIVE ME ALL OF THE JARS. The flavors and spices involved just scream comfort and holidays to me! There just isn’t anything better!

The cookie butter that I used to know and love was far from paleo. Therefore, I set out to make a healthier version of this creamy spread, and I’m pretty sure…I accomplished just that. This turned out ridiculously delicious. Thankfully, Simple Mills makes a Cinnamon Cookie that has just the right texture for this task! Stay tuned, if you can’t find these cookies. I’m going to try to come up with a recipe that doesn’t involve this particular brand, as some of you may not be able to get your hands on them. Sad day!


Print Recipe
 Cookie Butter (Dairy-free/Gluten-free)
Prep Time 2 minutes
Servings
cup
Ingredients
Prep Time 2 minutes
Servings
cup
Ingredients
Instructions
  1. In a blender or food processor, combine all ingredients and blend until smooth.
  2. Pour into a storage container and let sit for a few minutes to set up. The cookie butter will thicken as the coconut oil cools and solidifies again.
Recipe Notes

If you do not have cashews, you can sub 2 TBSP more of coconut oil

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White Chocolate Coconut Macadamia Bars {Dairy, Gluten, & Grain Free w/ Vegan option}

February 25, 2018
Course

I often think…do people really read all of this random stuff that bloggers type before they list the recipe? I won’t lie, I usually skip down to the recipe. I MIGHT scroll back up and graze over some paragraphs. That’s just the truth. Let’s be honest, some of us just want to looks at the pictures! 

 

Anyways, I will spare you an overly descriptive paragraph about how delicious these things are. They’re quick, basically raw, and so yummy! They’re packed with fiber, protein, and healthy fats – my kind of treat! 🙂

These are the collagen brands that I used for these bars. Either work for this recipe, but are not NECESSARY – see recipe notes. However, they add great protein and, you guessed it, collagen – which happens to be great for your hair, skin, digestive health, joint pains, and the list goes on! It’s an awesome addition to pretty much everything!

Print Recipe
 White Chocolate Coconut Macadamia Bars {Dairy, Gluten, & Grain Free w/ Vegan option}
Course Dessert
Cook Time 10 minutes
Passive Time 20 minutes - cooling
Servings
bars
Ingredients
Course Dessert
Cook Time 10 minutes
Passive Time 20 minutes - cooling
Servings
bars
Ingredients
Instructions
  1. In a saucepan over medium heat, melt cocoa butter, sugar, milk, oil, and vanilla. Bring to a simmer and cook until it's well combined and slightly thickened. Set aside to cool slightly.
  2. In a bowl, combine coconut flour, collagen, and shredded coconut.
  3. To that, add the melted cocoa butter mixture and combine.
  4. Finally, mix in the chopped nuts.
  5. In an 8X8 pan***, evenly spread out mixture. You can top the bars with extra shredded coconut and nuts, if desired. Just make sure to slightly press it into the dough.
  6. Freeze for 20 minutes to set or refrigerate overnight.
  7. Slice however you'd like and ENJOY!
Recipe Notes

*if you don't have coconut milk (I used the So Delicious Brand of "culinary coconut milk"), you can sub. cashew or almond milk. I would just only add 1/2 cup at first, and add more towards the end of the recipe if you need it! It's not as creamy as coconut milk and you don't want the bar dough too runny!

**sub 6 scoops of Vital Proteins Collagen Peptides or 1/2 cup of almond flour - these two subs will yield bars with less of a coconut flavor.

***I like to line the pan with parchment paper. Just make sure to cut it bigger than the pan so you can pop them out for an easy clean up!

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