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Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}

November 19, 2018
Course

When fall rolls around, I’m definitely guilty of going all out on the pumpkin! However, I don’t usually stop when the season is over.

Anyone else?

These Pumpkin Cheesecake Bars have been requested by my husband ever since I first made them. I’ve found that I’m hesitant to make them too often, as he will most likely eat them all within two days and then yell at me for listening to his requests. haha! I take it as a compliment though – He’s my number one fan and almost always willing to be my taste tester.

Seriously though, these are delicious and no one would guess that they’re free of dairy, gluten, and grains and refined sugars. These bars are filled with ingredients that your body will know what to do with! They keep well in the fridge, so you could definitely make ahead of time for thanksgiving festivities later on during the week!

 

And THAT CRUST! It’s like a pecan shortbread, and it’s the perfect compliment to the pumpkin cheesecake flavor. If you’re not a fan of pecan, you could just substitute more almond flour or a unflavored protein powder of your liking!

You could use the “cheesecake” part and the crust are a base for another bar. Drizzle caramel or a fruit compote or jam on top – the possibilities are endless! Get creative!

If you make these or any of my recipes, be sure to tag @ButterAddictGonePaleo and #butteraddictgonepaleo on Instagram and Facebook! I love to see all of your guys’ remakes of recipes!

Print Recipe
 Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}
Course Dessert
Cook Time 15 minutes
Passive Time 1-2 hours
Servings
bars
Ingredients
Pecan Crust
"Cheesecake" filling
Pumpkin swirl
Course Dessert
Cook Time 15 minutes
Passive Time 1-2 hours
Servings
bars
Ingredients
Pecan Crust
"Cheesecake" filling
Pumpkin swirl
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the ground flax and water, and set aside for 3-5 minutes. This creates an egg substitute.
  3. In a food processor, finely chop pecans.
  4. In a mixing bowl, combine pecans, almond flour, sugar, arrowroot, salt, and baking soda.
  5. To the flax egg, mix in oil, vinegar, and vanilla.
  6. Add wet ingredients to the dry ingredients and stir to combine.
  7. Pour batter into a 8X8 baking pan and bake for 13-15 minutes until the crust is cooked through.
  8. While the crust is baking, in a food processor or high-powder blender, combine the "cheesecake" filling ingredients until smooth. Set aside.
  9. In a small bowl, combine the pumpkin swirl ingredients.
  10. Once the crust has baked and cooled, pour "cheesecake" filling onto crust.
  11. Pour spoonfuls of pumpkin swirl onto the "cheesecake" filling and swirl as desired.
  12. Freeze for 1-2 hours or refrigerate overnight until set up.
  13. DEVOUR! 🙂
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Honey-Nut Protein Balls {Dairy, Gluten, Grain Free}

September 20, 2018

Protein balls are something that you can always find in my refrigerator. My husband wouldn’t say that he is much of a “snacker,” however, if there are not any protein balls stored in the fridge – he makes it known!

These Honey-Nut Protein Balls are a delicious, little snack to keep on hand. They’re packed with healthy fats, fiber, and protein to keep you feeling fuller for longer. That’s a big plus with snacks. If they don’t do you any good and give you some sustenance, why are you snacking on them?

Now, I will preface this recipe by saying peanuts are NOT paleo. They’re technically a legume and therefore, not paleo friendly. However, if you tolerate them, feel free to eat them now and then. You can also substitute cashew butter, or any other nut butter, for the peanut butter that is called for. You will still get that “honey-nut” flavor!



Balanced Health

 

Print Recipe
 Honey-Nut Protein Balls {Dairy, Gluten, Grain Free}
Prep Time 10 minutes
Passive Time 20 minutes of cooling
Servings
balls
Ingredients
Prep Time 10 minutes
Passive Time 20 minutes of cooling
Servings
balls
Ingredients
Instructions
  1. If using cashews and coconut oil (see recipe notes below), add the cashews and oil to a food processor or high powdered blender and blend until fairly smooth. It's ok if there are some little pieces of cashews remaining.
  2. In a mixing bowl, stir together cashew butter, honey, pea protein, peanut butter, and salt until well combined.
  3. Onto a lined tray, scoop out tablespoon sized balls. I use a melon baller scoop for this step. It makes it so quick and easy!
  4. Freeze for 20 minutes or more or place in the refrigerator for 1-2 hours.
  5. Enjoy! **Store in an airtight container in the refrigerator.
Recipe Notes

*Substitute 1 1/2 cups of creamy cashew butter in for the cashews and coconut oil.

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Chinese Chicken & Broccoli Sheet Pan Meal {Whole30, Paleo, and Keto}

September 19, 2018
Course

Is there anyone who ISN’T a fan of quick meals? I know sheet pan meals and one-pot meals are some of my favorites! They’re fairly foolproof, clean-up is way easier, and they free up your time to do other things…like play with your dogs! My two beagles definitely appreciate when I’m available to play or give extra cuddles!

This Chinese Chicken & Broccoli Sheet Pan Meal is perfect for any night of the week or a great meal-prep dish to make for your daily lunches. You can use chicken tenderloins like the recipe calls for or just slice up a few chicken breasts – whatever you have on hand works just fine!

The recipe does call for honey, which isn’t whole30 or keto. However, you could totally leave it out or substitute date paste or pineapple puree for that added sweetness that’s typical of a teriyaki sauce. UP TO YOU!

My favorite part about sheet pan meals, besides the eating, is how easy clean up is! I always line my pan with parchment paper so all I have to do is simply throw it away and my pan is clean. It doesn’t get any better than that!

If you’ve never invested in parchment paper, do yourself a favor and go get some!

Add this easy sheet pan to your next day of meal prep. It’s flavorful and makes it super easy to stay on track with any health goal or lifestyle that you may be following right now!

 

Print Recipe
 Chinese Chicken & Broccoli Sheet Pan Meal {Whole30, Paleo, and Keto}
Course Dinner
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Dinner
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a large bowl mix together aminos, sesame oil, vinegar, garlic, honey, salt, pepper, ginger and crushed red pepper.
  2. Add the chicken tenders to the bowl with the marinade and toss. Let sit for 20-30 minutes (or more), if desired.
  3. Preheat oven to 400 degrees.
  4. Trim off all of the florets from the broccoli bunches and cut into bite sized pieces. Tip: save the stalks to "rice" up for another meal. I like to add the riced broccoli stalks to cauliflower rice and serve this chicken and broccoli on top.
  5. On a parchment paper lined baking sheet, spread broccoli around the outside edges and drizzle with avocado oil. If desired, add extra salt and pepper to the broccoli florets.
  6. Lay the marinated chicken tenders along the opening middle section of the sheet pan.
  7. Bake for 18-20 minutes or until the chicken is cooked through the center.
  8. While the meal is cooking, pour remaining marinade in a small sauce pan and cook over medium-low heat for 5-8 minutes while whisking continuously. You want to bring this to a simmer (almost boil) to cook out any raw chicken drippings that remain.
  9. If sauce isn't thick enough after cooking, whisk together water and arrowroot to create a slurry. Add this to your sauce and stir over the heat until the sauce has thickened.
  10. When the chicken is finished cooking, remove from the oven.
  11. Optional step: To crisp up the broccoli and slightly brown the chicken, cook the sheet pan under the broiler on high for 3-4 minutes. Keep a watch on it - you do not want to forget about it!
  12. Pour the thickened sauce over the chicken tenders. Top with more crushed red peppers and sesame seeds, if desired.
  13. Serve alone or on top of steamed cauliflower rice or cauliflower fried rice.
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Pumpkin Gelato {Dairy-Free}

September 17, 2018
Course

It’s almost FALLLLLL!!!

 

Enter in: ALL THINGS PUMPKIN!!!

I’m definitely every bit of that stereotypical fall-lover. Give me all of that cinnamon, nutmeg, ginger, caramel, and pumpkin goodness and I am one happy girl!

Honestly, I don’t even need a specific time of year to put me in the mood for those things, but I’ll take the opportunity now to give you one of my favorite recipes – Pumpkin Gelato! It’s extra creamy and rich like a gelato should be, but so easy to make!

This treat is not only free of any type of dairy, but it’s also made with only honey and coconut sugar to sweeten it. Feel free to adjust the sweetness to your liking. It won’t hurt the recipe a bit!

Another plus to this recipe is the fact that you only need a blender to make it – that mean’s no ice cream machine! I don’t know about you, but personally, when I think homemade ice cream, I’m never thinking of a mixture you mix, cook, and add to a machine to churn. That’s just not my thing. I want to simply mix up some stuff, pour it in a pan, freeze it, and scoop my little heart out. Now, THAT is my thing!

This recipe couldn’t be simpler, and it’s one that you won’t feel guilty about indulging in this season.

Balanced Health

 

Print Recipe
 Pumpkin Gelato {Dairy-Free}
Course Dessert
Prep Time 5 minutes
Passive Time 2-3 hours of freezing
Servings
servings
Ingredients
Course Dessert
Prep Time 5 minutes
Passive Time 2-3 hours of freezing
Servings
servings
Ingredients
Instructions
  1. In a high powdered blender or food processor, combine all ingredients until smooth.
  2. Pour gelato mixture into a lined loaf pan.
  3. Freeze for 2-3 hours or until firm.*
  4. If you freeze this overnight, remove from the freezer 15-20 minutes before serving to soften.
Recipe Notes

* If you're too impatient, don't freeze it, and eat it like a smoothie! However, freezing it helps to balance out the sweetness. (Anyone else feel like melted ice creams taste sweeter than their frozen counterparts, or is that just me?)

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Strawberry Cheesecake Bars {Vegan, Gluten/Grain Free}

August 23, 2018

Breakfast…dessert…snack…you name it, these bars are it. They’re so good, but so addicting! Beware – they’re probably going to disappear FAST!

These bars are packed with protein, healthy fats, and a sugar level that you can control completely! That’s the best part about making desserts and snacks at home, you CONTROL things like sugar. So often, foods (snacks, in particular) have an unnecessary added amount of sugar.

NO THANKS!

These bars are a snack or treat that you can feel good about eating or feeding your kiddos! You won’t miss any of those processed sugars, grains, or dairy – promise!

Print Recipe
 Strawberry Cheesecake Bars
Cook Time 15 minutes
Passive Time 1-2 hours of cooling
Servings
bars
Ingredients
Sugar Cookie Crust
Cheesecake filling
Strawberry filling
Cook Time 15 minutes
Passive Time 1-2 hours of cooling
Servings
bars
Ingredients
Sugar Cookie Crust
Cheesecake filling
Strawberry filling
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine all ingredients for sugar cookie crust.
  3. Press dough into a baking dish or bread pan. You can use whatever kind of pan you have on hand though! I like to use the loaf pan. This way, I have enough crust to press it up against the sides to create almost a "U" shape in the pan.
  4. Bake crust for 13-15 minutes until slightly golden on top.
  5. For the cheesecake filling, blend all of the ingredients in a high powdered blender or food processor until completely smooth.
  6. Once the crust has cooked and cooled, add the cheesecake filling to the middle section.
  7. Spread strawberry jam across the middle of the bars and swirl around the cheesecake filling, if desired.
  8. Chill for 1-2 hours until firm.
  9. Slice and devour!
Recipe Notes

*If you can't find canned coconut CREAM, you can use a can of coconut milk. Simply scrape the thick, white cream off the top of the opened can of coconut milk. Save the liquid for smoothies!

** recipe for 3-ingredient Strawberry Jam

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3-ingredient Strawberry Jam

August 23, 2018

Homemade jam really couldn’t be easier! You can use any frozen fruit you have on hand or mix a few and make a medley! It’s so good on breads, biscuits, or in my Strawberry Cheesecake Bars!

This 3-ingredient Strawberry Jam cooks up in less than ten minutes and is a easy sub for your go-to store bought jams, when you’re trying to stay away from processed foods. Check out the ingredient label on your jams and jellies – it’s insane how many ingredients are in some brands! You could even do away with the sweetener in this, depending on how sweet your fruit is!

Print Recipe
 3-ingredient Strawberry Jam
Cook Time 8 minutes
Servings
cup
Ingredients
Cook Time 8 minutes
Servings
cup
Ingredients
Instructions
  1. In a small saucepan over medium heat, cook fruit for 5 minutes.
  2. As the fruit is cooking, mash it up with a spoon until a smoother consistency is formed.
  3. Add chia seeds and honey and continue to cook for 3-5 minutes until jam has thickened.
  4. Store in an airtight container 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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Tahini Chocolate Chip Blondies

January 10, 2018
Course

These are my version of a chocolate chip and peanut butter blondie/cookie bar. Who can say no to CHOCOLATE AND PEANUT BUTTER!?!? My household sure can’t. Even the dogs are crowding around me when I mix up a batch of these. Then again….I can’t recall a time that my dogs AREN’T crowding around me in the kitchen. They’re beagles. It kind of comes with the breed. Gotta love my fur babes. <3

To begin with, if you haven’t ever tried tahini, give it a shot, please! It’s easier on digestion than peanut butter, and a lot more versatile in your cabinet! If you aren’t familiar with it, it’s ground up sesame seeds – THAT’S IT! (That’s all it should be, anyways. CHECK YOUR LABELS!) AND it’s superrrr delish!! It has more of a roasted flavor than peanut butter and makes super yummy dressings too! You can find tons of cooking uses for it! You just have to have an open mind. 🙂



My favorite way to use it…is in baking! It gives things a yummy PB flavor without any of the possible overly-processed, toxin-filled legumes that don’t mix well with my husband’s gut. It’s much preferred in my house!

Enough about tahini and all of the other not-really-important blabbering from me…here’s the recipe!

 

Print Recipe
 Tahini Chocolate Chip Blondies
Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Servings
thick blondies
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Servings
thick blondies
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, combine tahini, honey, sugar, melted butter/ghee, vanilla, apple cider vinegar, and eggs.
  3. In a separate bowl, combine almond flour, coconut flour, maca powder, salt, baking soda and collagen peptides.
  4. Add your dry flour mixture to your wet mixture and combine. If you really don't feel like dirty-ing up another bowl...don't! Feel free to add all of your dry ingredients to the wet mixture without combing them separately. Just make sure you mix them together VERY WELL and aren't leaving clumps of flour throughout the batter.
  5. Pour the batter into a baking pan (I used an 8X8) and bake for 23-25 minutes until the center is done.
Recipe Notes

*  Browning your butter is optional - but highly recommended! It gives it more of a rich, nutty flavor. When it comes to baking cookies, I almost always brown the butter! It's super simple to do. In a saucepan over medium-heat, melt your butter. It will begin to foam after a few minutes. Cook it for another 3 minutes or so, until the foam is almost gone and the liquid underneath is a caramel color. you should see little brown bits at the bottom - those are dairy solids. If you strain those out, you're left with clarified butter, also known as GHEE! You can use them or toss them out! I like to cook my ghee until it's a deep caramel. Whatever your preference, it'll be tasty!

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Cinnamon Apple French Toast Bake with Maple Icing

December 31, 2017
Course

I’m not usually a sweets-for-breakfast person…I almost always go for the biscuits and sausage gravy or meaty omelets. I do, however, enjoy a bite or two of pancakes along with those. I have a problem with wanting a bite of everything on the menu … every time – every meal. I just can’t help it!


Sometimes, a bunch of maple-y goodness sounds like the perfect way to start my day! Filled with sweet caramelized apples and tons of cinnamon, this french toast bake does not disappoint! It’s super moist consistency and eggy-french toast taste is sure to be the perfect, cozy and comforting breakfast any day of the year, but is particularly wonderful when it’s FREEZING – like it is in the Midwest right now!

This bake isn’t heavy on the carbs either … which is ALWAYS a plus when eating something bread-like and sweet! It only has about 10-15 carbs per serving, depending on if you top it with icing or not. Either way, it’s delicious and won’t make you regret eating it!



Print Recipe
 Cinnamon Apple French Toast Bake with Maple Icing
Course Breakfast
Cook Time 25 minutes
Servings
Ingredients
Optional Maple icing:
Course Breakfast
Cook Time 25 minutes
Servings
Ingredients
Optional Maple icing:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a cast iron skillet over medium high heat, sauté apples, ghee, honey, cinnamon (I used a full 2 tsp - use less depending on preference), nutmeg, and 1 tablespoon of avocado oil for about 3 minutes or until apples have soften and remove from heat.
  3. In a bowl, combine remaining ingredients (reserve the coconut butter and 2 tbsp of maple syrup for the drizzle) to create the batter.
  4. Pour batter over apples and sprinkle with a bit more cinnamon.
  5. Bake for 20 minutes or until it's cooked through in the middle.
For the icing:
  1. In a saucepan, melt coconut butter and maple syrup just until they combine. If it's too thick, feel free to add a bit more maple syrup to make it easier to drizzle.
  2. Drizzle over your warm french toast bake and DIG IN!
Recipe Notes

I feel like this bake only gets better with time. Everything with fruit and spices just gets more flavorful as it sits...so you may want to make plenty to have the next day too!

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