Vanilla Extract

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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2-minute Tropical “Ice Cream”

February 22, 2018
Course

What’s better than ice cream you can make in 2 minutes?! When your sweet tooth hits, it’s nice to have something delicious AND on the healthier side to indulge in! This creamy and fruity treat is hitting all of the right spots and taking my winter blues away! It only has a handful of ingredients and comes together super quick in a blender! That is, if you have the fruit already frozen in your freezer! I’m a smoothie lover, so I almost always have quite the selection of fruit, including peeled and sliced bananas – which happen to be the base for this creamy deliciousness!

This is not the super, scoop-able type of ice cream. It’s a super-thick, smoothie-like consistency. You can definitely freeze it in a pan and scoop it at a later time. However, it gets HARD. So you will have to let it thaw quite a bit if you freeze it solid! Either way, way it’s an indulgence that you can feel good about eating! Just don’t OVER-indulge. 😉

Print Recipe
 2-minute Tropical "Ice Cream"
Course Dessert
Cook Time 2 minutes
Servings
cups
Ingredients
Course Dessert
Cook Time 2 minutes
Servings
cups
Ingredients
Instructions
  1. In a blender, combine all ingredients until smooth! Afterwards, I like to fold in some chopped up freeze-dried fruit for texture. Totally optional!
  2. BOOM! YOU'RE DONE!
Recipe Notes

*The riper the banana, the sweeter it will be. Depending on your preference, if you used very ripe bananas, you may need very little sugar. Just do a little taste-test and add more if you want! 🙂

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Raw Double Chocolate Brownie Bites (Dairy Free)

February 9, 2018
Course

I’m always looking to make new treats in our house! Preferably something that I’ll feel good about eating! These chocolately, protein-packed, low carb bites are the perfect, guilt free treat! They come together in a pinch and there’s no need to turn the oven on! It’s a plus when I can pack something convenient AND yummy with protein and healthy fats! Those two things keep you feeling satisfied throughout the day, making these little bites a perfect snack! I must add, though, they’re addicting and VERY easy to devour! But hey, they’re filled with GOOD things, so don’t beat yourself up if you eat one too many! There’s tons of protein from the almond butter, and collagen peptides. BONUS! There’s COLLAGEN in these! That helps to promote healthy skin, hair, and nails…which is awesome in my book! However, it also aids in gut health, which is a department my husband is lacking!

Give these a whirl the next time you’re craving something sweet or just don’t feel like waiting for a batch of brownies to bake!

Print Recipe
 Raw Double Chocolate Brownie Bites (Dairy Free)
Course Snacks, Sweets
Prep Time 2 minutes
Passive Time 20 minutes to set
Servings
balls
Ingredients
Course Snacks, Sweets
Prep Time 2 minutes
Passive Time 20 minutes to set
Servings
balls
Ingredients
Instructions
  1. In a bowl, mix together all ingredients, except for the chocolate chips, until smooth. After everything is combined, stir in the chips.
  2. Divide dough into bite-sized balls. I like to use a melon baller/mini ice cream scoop. A tablespoon measuring spoon works just fine too!
  3. Lay balls onto a pan and place in freezer for at least 20 minutes to harden.
  4. Store in an airtight container in the refrigerator or freezer.
Recipe Notes

*Depending on how sweet you like things, use more or less maple syrup or honey. Obviously, the less you use the better! I find that you don't need more than 3 tbsp, especially with the sweetness added from the chocolate chips. That sweetness, alone, may be enough for some.

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Double Chocolate Blender Muffins

January 30, 2018
Course

Beware. These Double Chocolate Blender Muffins are addicting! Partly, because they couldn’t be easier to make! They’re basically a brownie in a little muffin form and come together so quickly! You don’t even need a blender if you’ve got some muscles handy! They’re filled with good-for-you ingredients, have no refined sugars, dairy, or gluten! They’re treat you can feel good about eating! …As long as you don’t eat the whole batch in one day! 😉 They’re pretty tasty though…so I wouldn’t blame you!

These are made with plantains. They look like a large banana. Unripe plantains are green. They’re very firm and starchy. Cooking with them is a lot like cooking with potatoes. They can be a pain to peel, so if you aren’t familiar. Youtube it! There are a bunch of videos that easily explain how to do it! That’s how I learned!

When a plantain is ripe, it becomes a bit sweeter and less starchy. These are the ones used for this recipe. However, they are not as soft as a ripe banana. Therefore, blending them up makes things easier. If you don’t have a blender handy, just mash them up until there are no clumps left. They’ll still turn out delicious!

Print Recipe
 Double Chocolate Blender Muffins
Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 15-18 minutes
Servings
muffins
Ingredients
Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 15-18 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. To a blender, add all of the ingredients, except for the chocolate chips.
  3. Blend until smooth.
  4. Add in chocolate chips and pulse - just to combine.
  5. To a cupcake pan, add about 1/4-1/3 cup of batter (depending on choice/size of pan) to each opening.
  6. Bake for 15-18 minutes or until the center of the muffins are done. Test the inside with a toothpick - if it comes out clean after inserting in the center, it's done!
Recipe Notes

*I tried this without the baking soda and my husband still loved them! They're more dense, moist, and brownie-like. Either way, you can't go wrong!

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Single-Serve Blueberry Muffin (Dairy, Gluten, & Grain Free)

January 19, 2018
Course

This recipe is perfect when you just want one muffin to yourself! …Or when you don’t want to practice self control by not eating a whole batch of some baked goods! You can bake it all in one little crock for a muffin sized helping, or divide it into 3 cupcake tins – whichever you have on hand!

It’s super moist and has just the right amount of sweetness for breakfast!



Print Recipe
 Single-Serve Blueberry Muffin (Dairy, Gluten, & Grain Free)
Course Breakfast
Cook Time 35 minutes
Servings
large muffin
Ingredients
Course Breakfast
Cook Time 35 minutes
Servings
large muffin
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine all ingredients, except for the blueberries. You'll want to gently fold those in last.
  3. Once all of the ingredients are combined, add the batter to a small oven-safe crock, muffin pan, or a cupcake pan (this batch makes 3 standard sized cupcakes).
  4. If using one baking dish or muffin pan, bake for about 30-35 minutes or until the center is done. This may vary depending on the thickness of the muffin. If using cupcake liners, bake for 18 minutes.
  5. ENJOY!
Recipe Notes

*If subbing coconut oil, make sure to combine all of the ingredients very well before adding the milk and egg. Those colder ingredients will prevent the batter from mixing properly.

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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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Cake Batter Cheesecake with Sugar Cookie Crust (Dairy, Gluten, and Grain free)

December 27, 2017
Course

Is there much to be said after I mentioned cheesecake? Personally, I’ve never met one that I don’t like. The cashews add a nutty flavor that only brings out the cake-battery-ness (yes, that’s a word – at least, in my dictionary) even more! This version of a cheesecake is completely diary-free (there’s a vegan option too!), so it tastes a bit different from your normal cream cheese based one, but it’s not lacking in the flavor department! If desired, you can omit the sprinkles – they just make it so dang purrrrtty. I couldn’t resist. Unless you can find sugar and grain free ones, the sprinkles are NOT paleo. Life’s all about balance!

This dessert would be perfect to make for a party or to introduce something paleo to your friends! It’s a sure hit with kiddos too – who can pass up sprinkles or something with cake batter in it’s name?!

You won’t miss the dairy at all with this creamy dessert! This cheesecake is one you won’t feel guilty about havings seconds…or thirds!

Print Recipe
 Cake Batter Cheesecake with Sugar Cookie Crust (Dairy, Gluten, and Grain free)
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 2 hours of chilling
Servings
Ingredients
Sugar Cookie Crust
Cake Batter cheesecake filling
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 2 hours of chilling
Servings
Ingredients
Sugar Cookie Crust
Cake Batter cheesecake filling
Instructions
For the cookie crust:
  1. Preheat oven to 350 degrees. Cream butter and sugar together.
  2. In a separate bowl, combine all of the dry crust ingredients.
  3. Beat the egg white separately until stiff peaks form.
  4. To the butter and sugar mixture, add the remaining wet ingredients for the crust, except the egg white.
  5. Once everything is combined, gently fold in the egg white.
  6. Form crust into a shallow pie or tart pan and bake for 15 min until golden brown.
  7. Set aside to cool.
For the filling:
  1. To a high powdered blender*: combine all of the filling ingredients. (start with 1/2 tsp of almond extract - you can always add more later!) The cashews should be very soft from soaking. This is key to a quick creamy consistency. *I use a Vitamix 5300.
  2. Blend everything for 3-5 minutes or until the mixture has become lighter in color and very creamy. You shouldn't feel any grit from the cashews. If you do, add a bit more coconut milk and blend for another minute or so.
  3. Once the desired consistency is reached*, pour mixture into your cooled sugar cookie crust. *if desired, you can add sprinkles to the mixture at this point.
  4. Freeze cheesecake for 2-3 hours or overnight before serving. Enjoy!
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