raw

Avo-Mayo, Egg-less/AIP

AIP_Paleo Avo_mayo

This recipe was an amazing find! I have been guiding one of my sisters through the auto-immune protocol (AIP), and she really needed a mayo replacement. I’ve tried a no-egg mayo and succeeded in the past but then failed and wasted so much oil!!!  So when I stumbled upon this recipe here, I was thrilled. Ok, at first I wasn’t when I saw the ingredient list, but then I made it and I was amazed at how much this tasted like mayo…crazy.

So here it goes, I am thankful that this recipe exists!!

Ingredients:

  • 2 ripe avocados
  • ¼ C ACV (apple cider vinegar)
  • ¼ C extra virgin olive oil
  • 1½ Tbs. lemon juice
  • 1 tsp. unrefined salt

Instructions:

Place everything in a food processor and blend. (That was simple!)

Shared with Fat Tuesday 

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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.

IMG_6155 IMG_6159

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

IMG_6160

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

IMG_6161

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.)

3 Easy Recipes For Fudgesicles!

fugsicles

Summers here, and it’s HOT! For all the chocolate lovers out there, here are some healthy, sweet tooth soothers that can take care of 2 things at once! Fudgesicles are the best way to eat chocolate in the heat. They make an excellent healthy snack if they have the right ingredients. Great for kids and adults too!

I have compiled 3 different choices to suit anyone – raw foodies, vegan, vegetarian, sugarless and dairy-less. These are basically frozen pudding. You can experiment and share your recipes too! I have a pudding in my recipes, but I’m not including it because it’s not chocolate but if you would like to check it out, you can make a ice pop from it too, see it here.

Enjoy!

1.  RaW-vo-cacao Fudgesicles; raw, sugarless, vegan friendly

Ingredients:

8 medjool dates, pitted
½  cup water
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3 medium avocados, pitted
1 cup coconut milk
1/8 tsp. unrefined sea salt
¼  cup honey
5 Tbs. cacao or cocoa powder (1-2 Tbs. more if you like it very chocolaty!)
2 teaspoons vanilla extract

Instructions:

  1. Put dates and water in the blender or food processor and let soak for 30 minutes to an hour. Make sure the dates are covered with water. This is done to soften the dates.
  2. After soaking the dates, add the rest of the ingredients and blend until very smooth and creamy. If it’s too thick, add a little more coconut milk or water.

Pour into Popsicle molds and freeze for at least 6 hours. 

Note:

This can be eaten as a raw pudding too!

2. Chocolate Coconut Creamsicles

Ingredients:

1/3  Cup of arrowroot powder (or organic cornstarch)
1/3 Cup of  chocolate (unsweetened), or cocoa powder
pinch of unrefined salt
4 Cups of coconut milk
1/3 Cup natural sweetener; honey, maple syrup, or organic cane sugar
1/4 Cup dried small coconut flakes
1 teaspoon vanilla

Instructions:

  1. Place the arrowroot powder, cocoa powder, and salt together in a medium size pot and whisk. Make sure there are not lumps.
  2. Slowly add the coconut milk while whisking the powders and milk together until there are no lumps.
  3. Heat on med-high while constantly stirring, when it begins to thicken, add sweetener and coconut flakes. Do not leave it unattended, it will burn the bottom of the pan!
  4. When it becomes thick and the first bubbles pop, take it off the heat
  5. Then add in the vanilla. Pour into Popsicle molds and leave for at least 3 hours, or until frozen.

Note:

Can be eaten as a pudding too.

3. RaW-Coco-Chia

2 Cups milk of your choice; raw milk, almond or coconut
½ Cup chia seeds
3 Tbs. coco powder
4 Tbs. natural sweetener – honey, maple syrup, or organic cane sugar; succanat or rapadura.

Instructions:

1. In a blender or food processor, blend all ingredients for 3 – 5 minutes (depending on the strength of you machine) until it is the consistency of a thick pudding .

Pour into Popsicle molds and freeze for about 3 hours or until frozen.