Paleo Pumpkin Cake bars with Cinnamon Icing

9 Sep

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Pumpkin Cake
1 c pumpkin puree
1 c almond butter
1/2 c pure honey
2 cage free eggs
1 1/2 t baking powder
1/2 t baking soda
1 t vanilla extract
1 t cinnamon
1/4 t nutmeg
1/4 t cloves

Cinnamon Icing

1/4 c coconut butter (You can buy this or find a recipe HERE.)
1/4 c pure honey
1 t cinnamon

*NOTE- If you can easily find coconut butter to buy, I would strongly suggest this. I decided to try and make my own and it is just tricky business. I think it is hit or miss and I would rather it be a hit every time and not dirty every dish in the house trying to concoct the stuff, so those are just my two cents… :0

For the Pumpkin Cake

Preheat your oven to 350F.
In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. Pour into an 8×8 oven safe baking dish.  Bake until completely cooked through, about 30 minutes.

For the Cinnamon Icing

In a mixing bowl, combine all ingredients and use either your mixing blade attachment or a whisk to beat the ingredients until well combined. Texture will be like that of a glaze that you can drizzle.

Once the pumpkin cake has cooled, cut it into 9 squares and remove from the pan. Important…if the cake is not completely cool you are not allowed to go on. If your cake isn’t cool, the icing will just slide right off into a pile of goop and all will be lost.

Use a small offset spatula or a spoon and drizzle the frosting over the top.

Store the Pumpkin Cake Bars you haven’t immediately annihilated in the fridge. The icing will harden in the fridge, let it come to room temp if you’d like it soft or micro for a few seconds.

Enjoy!

Original recipe adapted from foodrenegade.

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Coconut Flour Pancakes

1 Sep

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I tried this recipe this morning, and while the pancakes were not as “light and amazingly fluffy” as the recipe claimed, they were still pretty good for a Paleo pancake. I topped mine with a little cinnamon and some 100% pure maple syrup.

Ingredients

1/2 cup coconut flour

1/2 tsp baking powder

pinch of salt

6 large eggs, lightly beaten

1/4 cup butter, melted

1 cup almond milk

1/2 tsp vanilla extract

Additional butter or oil for the pan

Instructions

In a large bowl, whisk together coconut flour, baking powder, and salt. In a medium bowl, whisk together eggs, melted butter, almond milk and vanilla extract. Add the egg mixture to the coconut flour mixture and stir well to combine. Heat a large skillet over medium high heat and brush with coconut oil or melted butter. Scoop two heaping tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Cook until bottom is golden and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. 

Top with fruit, nut butters, honey or maple syrup.

Paleo Asian Chicken Salad

1 Sep
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Disclaimer: This is not a traditional creamy mayo-naisey type of chicken salad which is why I refer to the sauce as a dressing not a mayo, because it turned out like a dressing.
Ingredients
For the chicken base
  • 1-1.5 pounds chicken, cooked, cooled and chopped
  • ¼ cup red cabbage, thinly sliced
  • ¼ cup green cabbage, thinly sliced
  • ¼ white onion, thinly sliced
  • 1 small carrot, minced
  • 3 celery stalks, diced
  • chopped green onions, to garnish
  • 3-4 tablespoons sliced almonds, to garnish
For the asian dressing
  • ⅔ cup oil. I did 1/3 cup light olive oil and the rest coconut oil.
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha
  • 1 teaspoon raw honey
  • ½ teaspoon gluten free soy sauce
 Instructions
  1. In a blender, add lemon juice, dijon mustard, garlic powder, and a bit of salt and pepper. Blend thoroughly until oil and other ingredients are mixed well.
  2. Place in refrigerator to cool.
  3. While the dressing cools, mix together the chicken, cabbage, onion, carrot, and celery in a large bowl.
  4. Then place sliced almonds in a small skillet over medium heat to toast. The will just need to toast for about 5-7 minutes until slightly browned.
  5. Add all of the dressing to the chicken salad ingredients and mix well, or save half to pour over later, you choose!
  6. Garnish with toasted almonds and green onions. I decided to pour all the dressing in and then dumped a heaping portion of the chicken mix on a bed of spinach and ate it like a salad. I also snuck back into the fridge later and just ate the chicken straight out of the bowl. However you decide to eat it, it is yummy.

Original recipe adapted from paleOMG

Easy Chocolate Chip Cookies-Gluten and Grain Free

31 Aug

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I have been struggling to find a good cookie recipe and I came across this gem the other day. I love these because they are a perfectly soft and gooey cookie. This is a really easy recipe and you will probably have most of the ingredients on hand. This is a gluten, flour and grain free recipe!

Ingredients

  • 1 cup raw almond butter
  • 1/4 cup raw honey
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup Enjoy Life chips
1. Pre-heat oven to 350 Degrees F. Line cookie sheet with non-stick foil.
2. In a bowl, thoroughly mix all ingredients (except the chips) together. When combined, gently fold in chips to incorporate.
3. Using a regular spoon, spoon about 2 TBSP worth of batter onto the cookie sheet, about 1.5 inches about. The batter is loose, but it actually doesn’t spread a lot.
4. Bake for 8-10 minutes (until just slightly firm). Remove from oven and let cool for another 10 minutes on the cookie sheet. This is important to make sure they “set up” right.
5. Remove cookies from sheet and allow to finish cooling on a cookie rack. Store in an airtight container.
Delish! Enjoy!
Original recipe adapted from cupcakesOMG

Pumpkin Spice Granola-Grain Free, Gluten Free

31 Aug

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This recipe is so simple and tasty plus it will make your house smell amazing!

Ingredients:
1/2 cup pumpkin puree (100% pumpkin, no sugar added.)
1/3 cup coconut oil, liquefied
1/3 cup 100% pure maple syrup
1 teaspoon vanilla extract
2 Tablespoons cinnamon
1 Tablespoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 cup sliced almonds
1/2 cup pumpkin seeds
1/2 cup pecans, chopped
8-10 dried dates, pits removed & chopped
1/3 cup unsweetened shredded coconut

Step 1: Preheat oven to 325 degrees. In a mixing bowl combine the pumpkin, oil, syrup, vanilla extract, cinnamon, nutmeg, cloves, & ginger. Whisk together until combined fully.

Step 2: Add almonds, pumpkin seeds, pecans, dates, and coconut to the wet mixture and stir until thoroughly combined.

Step 3: On a parchment paper lined baking sheet, spread the granola mixture out in an even layer with a spoon.

Step 4: Bake about 40 to 45 minutes or until the mixture is looking crisp. Make sure to stir at the halfway point so it doesn’t burn! (About 20 minutes in…) Mine took closer to 45 minutes to cook.

Let cool on pan for a few minutes and then put in an airtight container. This recipe is great to eat by itself or with coconut milk poured on top as a cereal. I also threw some on top of my home made coconut ice cream. Yum.

Original recipe adapted from unBearablyGood

Paleo Roast turned amazing Chili!

27 Aug

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So I found this new recipe blog, Civilized Caveman Cooking, and they have some really awesome stuff going on over there. Last night I tried a roast recipe from them and it was so good! Somehow mine did not quite turn out like a roast per say, but it ended up making a dang good chili. So here goes…

Ingredients
  • Chuck roast
  • 24 ounces tomato sauce
  • 1/2 cup red wine
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 3 carrots, peeled and chopped
  • 3 stalks celery, sliced
  • 1 tbsp oregano
  • 1 tsp thyme
  • 2 tsp salt
  • 2 tsp black pepper
Instructions
  1. Line the bottom of your crock pot with your mirepoix (onions, carrots, celery)
  2. Place your roast on top of your vegetables
  3. In a mixing bowl, mix your tomato sauce, red wine, garlic, and spices in a bowl and mix well
  4. Pour your sauce over your meat
  5. Cover your crock pot and cook on low for 8 hours
  • After the meat was done cooking which thankfully was just in time for me to get home from a brutal CrossFit WOD, I shredded the meat and mixed it all around with the tomato sauce, onions and carrots. Too exhausted to make a green veggie to serve on the side of this tasty little dish, I realized that the roast mixture was a perfect chili consistency. So, I heaped a giant pile into a bowl and added some extra sauce and a dash (just a tiny, sinful little dash) of cheddar cheese on top. Viola! Dinner is served ;0

Original recipe adapted from Civilized Caveman Cooking

Paleo Nut Butter Brownie Bar

27 Aug

flour-free-peanut-butter-bars

This recipe changed my life. Seriously…since learning my body can’t tolerate any type of grains, I thought my days of fluffy, melt in your mouth sweets were over. Then I came across this baby. It has no added sugar or flour and yet it still tastes like a freakin brownie! It’s amazing. Obviously it’s not going to be like cheesecake factory amazing or cupcake a la mode amazing, but come on, for Paleo it’s pretty damn good 😉 Enjoy!

Ingredients:

2 cups almond butter
3/4 cup honey
2 eggs
2 tsp vanilla extract
1/2 tsp baking soda
1 tsp salt

Mix the nut butter, honey, eggs, vanilla, baking soda, and salt together in a bowl. Be sure to really mix the ingredients well, since chunks of egg or baking soda could easily hide behind the nut butter.

Bake in a 9×13 dish at 300 F degrees for 25 minutes, until the edges start to turn golden brown for a bar texture. If you are looking for more of a thicker, gooey brownie texture, bake in a 8×8 brownie dish for 35 minutes or so or until edges are golden and toothpick comes out clean.  I always make this recipe in the brownie dish, because it is beyond amazing.

Original recipe adapted from Salted Paleo.