Simple Guacamole

Guacamole

So simple and satisfying to eat, guacamole complements many dishes that I make. I love avocados as a side to almost any breakfast I make, but I usually loose ½ due to me being the only one who wants avocado all the time. So when I make guacamole, I use lemon so it can last a few days in the fridge…no waste.

Guacamole goes great with most any baked/grilled chicken dish, of course as a chip dip (and when I say chip I mean healthy chips such as homemade plantain chips…YUM!), I love to make eggs over easy and lay them on top of sautéed greens (with mushroom and garlic), then spread guacamole over the over-easy eggs and eat…one of my quick favorite breakfasts.

I have a few ideas to use guacamole:

Buckwheat Tacos With Shredded Beef Stuffed Acorn Squash With Avocado Salad IMG_6169 IMG_5707

IMG_5800 IMG_5377  IMG_5595  IMG_5594

How do you eat guac??

Ingredients:

  • 1 clove of garlic, peeled
  • ¼ tsp. unrefined salt- or to taste
  • 3 ripe/soft avocados
  • 2 Tbs. fresh squeezed lemon juice
  • 1-2 Tbs. chopped cilantro (optional)

Instructions:

1. Place garlic and salt in a stainless steel bowl, then mash well.

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2. Next add the avocado and mash with a fork.

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3. Then add the rest of the ingredients and mash until the desired texture is achieved.

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Paleo “Snickers”

Paleo Snickers

To be honest these are nothing like snickers, although that was the original plan. These yummy treats leave you feeling energized without the crash like the processed-packaged-goodies.

I’ve made these a few times now (each time a little different) and anyone who tries them can’t get enough and wants the recipe NOW! The problem is, there was such a process in making these that it was hard to make a recipe, but I did it!

This recipe might seem overwhelming, but it’s really simple as long as you have all the ingredients measured out and ready to go for each step prior to the assemble. Another thing is that this recipe is time consuming, but well worth it, especially since they last about a week in the fridge (that is IF they will last from being eaten!!)

The 1st layer here is going to be a base for a cheese cake I will attempt in the future. It is definitely has nice soft-chewy pie crust texture!

Ingredients:

1st Layer:

  • 6 oz dark chocolate bar, broken in small pieces
  • 4 Tbs. natural sweetener; honey, maple syrup, coconut sugar, etc… (I use coconut palm sugar disks)
  • 2 Tbs. coconut oil or ghee

Instructions:

  1. Line a small, shallow dish with parchment paper.
  2. Melt the sweetener and coconut oil (or ghee) on low, when your natural sweetener has dissolved, add the chocolate bar pieces and fully melt.
  3. Then pour on the melted chocolate over the parchment paper. This is your first layer.
  4. Place your dish in the freezer until the chocolate semi-hardens (about 15 minutes).

2nd Layer:

  • ½ C coconut butter
  • ¼ C almond or other nut butter
  • 4 Tbs. liquid sweetener; honey, maple syrup, homemade simple sugar syrup (from coconut sugar), etc…
  • ½ vanilla extract
  • ¼ tsp. almond extract (optional)
  • Pinch unrefined salt

Instructions:

  1. Mix all together and spread evenly over the first layer of hardened chocolate. This is the second layer.
  2. Put back in the freezer for about 30 minutes or until it becomes semi-solid enough to spread the top layer.

3rd Layer:

  • ½ C sweet-pitted dates
  • 2 tsp. water
  • 2 Tbs. almond or other nut butter
  • 1 tsp. vanilla extract
  • ½ C crispy almonds (or other nut)

Instructions:

  1. Place all ingredients in a food processor except the crispy almonds; blend until a paste forms.
  2. Evenly spread the mixture over the semi-hardened 2nd
  3. Then sprinkle the crispy nuts over the top and place in the fridge for about 2 hours or until hardened.
  4. When ready, cut and enjoy!

Shared with Fat Tuesdays, Tell Em Tuedays, Tickle My Tastebuds Tuesday

4 Ingredient No-Bake Paleo Coconut Banana Cream Pie

Coconut_banana cream pie

 

I had been craving this pie for so long and I finally had the opportunity to try it out. I love creating healthy/Paleo treats that satisfy those cravings for foods I used to love.

So, I knew the flavor I was after and wanted to make it as simple as possible. The crust was so good, I think it makes a good base for energy balls with some other ingredients mixed in of course and a great all around pie crust (hmmm…upcoming recipe.)

The first time I made it, I used coconut palm sugar disks with a little water to melt them equaling ½ C sugar syrup; I also used store bought coconut butter, coconut shreds and bananas. The first time I made it, was my favorite! I think it was the coconut disks since they are sweeter.

I also tried coconut sugar with water to make a syrup, it was good, but made the whole thing so dark, but still tasted good.

Then I tried with dates, it was great as well especially if you’re trying to stay away from sugars. You can adjust the sweetness by simply adding more or leaving some out, especially since you don’t bake it, the flavors can be adjusted easily.

You could easily top this delicious pie with homemade coconut whipped cream.

Ingredients:

CRUST

  • 2 ½ C coconut shreds (unsweetened)
  • 1 C coconut butter (you can make your own easily, see instructions)
  • ½ C sweetener; coconut sugar syrup, maple syrup / OR 1-2 Cups (depending on sweetness desired) juicy pitted dates plus 3 Tbs. coconut oil and 1 Tbs water (put through a food processor until a paste forms)

 FILLING

  • 5 bananas, peeled
  • 2 C coconut butter
  • ½ C sweetener; coconut sugar syrup, maple syrup / OR 1-2 Cups (depending on sweetness desired) juicy pitted dates plus 3 Tbs. coconut oil and 1 Tbs water (put through a food processor until a paste forms) You could even leave the sweetener out if you want.
  • 1 tsp. vanilla extract (optional)

Instructions:

Before you begin, have your ingredients ready to make the process faster:

  • If you’re making your own coconut butter, put 9 Cups in a food processor and turn it on. About 5 minutes later it will be appox. 3 Cups of coconut butter. That’s it, set it aside and use for both crust and filling.
  • If you are making a sugar syrup, use ¼ the amount of water to sugar; ½ C coconut sugar to 1/8 C water. Set aside.
  • If you are making a date sweetener, run pitted dates, coconut oil and water through a food processor until a paste forms, set aside.

*If you want this desert to look pretty, line your cake/pie dish with parchment paper and when it’s ready, remove the whole thing and cut into slices (I didn’t have a camera when I tried that, but it was great.)

  1. In a shallow glass cake pan 9×13 or 2 pie pans, place the coconut shreds, coconut butter and your choice liquid sweetener (or date paste). Mix well with your hands and press down to form an even crust at the bottom of the pan.
  2. Next, place the filling ingredients in a food processor until well blended (about 30 seconds).
  3. Evenly spread the banana cream over the crust and sprinkle with coconut shreds if you’d like.
  4. Place the pan in the fridge for about 2 hours or until it sets and you are able to cut it with a knife. (The coconut butter will harden when refrigerated making the cream a semi-solid.)

How To Eat Real Food Cheat Sheet

How To Eat Real Foods

This guide goes along with the guide in my last post “Difference Between Real Food Diets”. In general when eating any real foods “diet” wether it’s Paleo, traditional foods or anywhere in between, let this guide serve you in choosing the quality and variety of foods.

I’m always looking for ways to present material and share that is easy and effective, comments/suggestions are welcome 🙂

Shared with Melt In Your Mouth Mondays.

Difference Between Real Foods Diets

Real foods diet comparison

I get asked a lot…”what diet is right for me?” So…I have done the best I can in creating an infograph of the 6 most popular Real Food “diet’s” out there.  The idea is not to favor one over the other (what works for one person might not work for another), but rather introduce the similarities.

When someone is “healthy” with no obvious labeled medical diseases, I would suggest a WAPF diet which is basically only eating real foods which means you can eat the same foods you eat now, but they must be converted to healthy ones. What does that mean?? It means you focus on quality – only animal products from wild, pastured, free-range; only dairy from animals that have been raised on pasture and preferably raw; local and seasonal produce from non-GMO seed; clean filtered water; healthy fats such as butter, ghee, coconut oil, palm oil, lard, tallow; fermented foods/probiotics; soaked/sprouted/fermented grains, legumes, beans, nuts and seeds and real salt (ditch the white table salt). CLICK HERE to find out more.

This list might seem like a lot of work, but through my work I introduce these concepts at an understanding of each person individually. Everyone needs the right approach, I hope this is an approach that speaks to you!!

Shared with Tell ‘Em Tuesdays, Fat Tuesdays