ChocoChia Mousse

Need:

1/3 cup white chia

1 can coconut milk

cacao powder (to taste, about 1/2 cup)

sweetener of choice (honey for paleo, agave nectar for vegans) to taste

A vessel you can seal and store in the refrigerator (I prefer mason jars for…everything)

Method:

Pour coconut milk into vessel of choice, follow that with the chia seeds, cacao and sweetener, you’ll need a few taste tests to get the right amount of cacao and sweetener, add a little at a time and test frequently, over sweetening could prove disastrous.  I always try to remember what my Grammy taught me…sometimes less really is more!  Put the lid on and give it a good shake, store in the refrigerator overnight, by the morning you’ll have a moussey, chocolately, chia delight. Enjoy!

xx

Paleo Valentine’s Day Cookies (guaranteed to make your heart go pit-a-patter)

What you need:

Cookies

(Makes 30)

1/2 cup of coconut oil (melted)

6 eggs

3/4 cup of honey

1 1/2 cup coconut flour

2 teaspoons baking soda

orange zest to taste

2 tsp vanilla extract

Frosting

1 cup white chocolate chips

1 tbs coconut oil (melted)

5 strawberries (pureed)

Method

1. Mix coconut oil, eggs, honey with hand mixer until frothy, using wooden spoon mix in vanilla and orange zest.  Mix in coconut flour and baking soda, set in refrigerator one hour to chill.

2. Preheat oven to 350, roll out dough between two pieces of parchment until 1/4 inch thick, cut out cookie forms and place onto baking sheet lined with parchment.  Bake about ten minutes (or until golden) and transfer to cooling rack.

3. Melt chocolate and coconut oil together in microwave in thirty second intervals, stirring between each cycle until bowl no longer feels hot.  Mix in pureed straweberries and frost your cooled off cookies.

4. ENJOY! Perfect snack for Valentine’s Day parties at school (they were a huge hit with my 2 year old niece and her ENTIRE class…and her Mama…and Da…and Mimi and Popop.  These are just a win all around. I ate twelve. In one sitting.)

xx

Paleo Eggplant Bites

Since I began cooking I’ve always looked for substantial replacements for meatballs, so I began making eggplant “meat” balls.  Since my Paleo lifestyle change I’ve missed these hearty bites that can be put on anything from salads to wraps, so I’ve replaced the quinoa I originally used with cauliflower, my new favorite versatile vegetable.

What you need:

1 eggplant

1 head of cauliflower, stalk removed cut into bite sized florets

flax meal

1 egg

curry powder, garlic salt, ginger, cumin, pepper

Method

1. Poke holes in eggplant with a fork all over, place on baking sheet and roast at 350 until the eggplant collapses on itself, about 1 hour (faster methods: skin, cube, and roast or saute until soft)

2. While eggplant cooks, places cauliflower bits into food processor and pulse until the pieces are as small as bulgur and it’s light and fluffy.

3. Transfer cauliflower to large saute pan (no need for oil) and saute, stirring frequently, for 7-10 minutes.

4. Place cauliflower into a large mixing bowl, add about 1/2 teaspoon of each spice (or as much as you’d like)

5. Remove the eggplant from the oven and wait until it is cool enough to handle, then scoop out the inside with a spoon, place in the food processer and pulse until a somewhat smooth texture is achieved. (chunks are exciting, leave ’em)

6. Add eggplant and egg to cauliflower mixture and mix with hands until well combined, sprinkle flax meal as needed so balls hold together. Prepare baking sheet with parchment paper and roll mixture into one inch balls and place onto sheet.  Be sure none are touching, air needs to circulate.

7. Bake for 20 minutes, when outsides are lightly browned, use a spatula to carefully turn each one, bake an additional ten minutes keeping a close eye so none burn.

8. When you remove them from the oven you can eat them hot or cold (when I come home from work I’ll eat a couple cold if I’m really hungry).  Put them in wraps, over spaghetti squash, or in a salad.

Enjoy

xx

Paleo Chocolate Cupcakes WITH CHOCOLATE FROSTING

Stop it. I know. I literally can’t even.  Gluten free, paleo,  HEALTHY cupcakes.

Makes 12

What you need:

(cupcakes)

½ cup coconut flour

½ cup cocoa powder

4 eggs

2 medium banana (smashed)

½  cup coconut oil

1 cup honey

½  teaspoon baking soda

2 teaspoon lemon juice

Pinch of sea salt

(frosting)

2 ripe avovados

½ cup cocoa powder

½ cup of honey

2 tablespoons coconut oil

1 teaspoon vanilla extract

Pinch of sea salt

Method:

  1. Preheat oven to 350
  2. Combine coconut flour, cocoa powder, baking soda, sea salt
  3. In a separate bowl combine eggs, coconut oil, lemon juice, honey, banana
  4. Add dry to wet and mix to combine, fill lined muffin tin ¾ full.
  5. Bake 18-20 minutes or until toothpick comes out clean
  6. While the cupcakes are baking, using a hand mixer beat avacados until smooth and no lumps remain.
  7. Add the rest of the ingredients and beat until smooth and thick.
  8. Once cupcakes are completely cool, frost them up!

Enjoy!

xx

Paleolithic Parsnips: Sour Cream & Onion Matchsticks

I am, as a rule, not one to jump on ban wagons and follow trendy fads.  But due to my pancreas issues, the Paleo Diet has captured my attention.  While it is an amazing diet for losing weight my goal is to stabilize my blood sugar, spikes and drops of which leave me weak as a kitten.  I’m generally not a fan of meat but I tolerate some chicken cut up on top of my salads etc.  The real pull of this diet, however, are the constraints and the culinary creativity required to create exciting and enticing meals.

That being said prepare yourself for Paleo friendly snacking with my Paleolithic Parsnips, a take on the addicting sour cream and onion chip without ANY guilt…NONE.

Also prepare yourself for few measurements, the beauty of this recipe is to season “to taste”.  Just take it easy on the salt, while there’s no real limit to the salt you can add the parsnips have this beautiful sweet earthy flavor that about two healthy pinches of salt enhance.  Don’t mask the beautiful nature of your foods!

Ingredients

Parsnips (cut down into matchstick sizes, variation is okay as this will add texture later on)

1/4 cup coconut oil (melted)

To taste: salt, pepper, onion powder, a healthy squeeze of lemon juice

Method

1. Preheat Oven to 375 degrees and line a baking sheet with parchment paper.

2. Combine all the other ingredients, mix well using your hands (before washing off the oil I rub it in for a few minutes, the spices and salt act like exfoliates and the coconut oil is moisturizing…PALEO)

3. Spread parsnip bits into a single layer on your baking sheet.

4. Bake 15 minutes, remove from oven, stir around the bits and redistribute into a single layer.  Bake an additional 10 minutes.  Keep an eye on your parsnips, I prefer mine with some burned bits as they add an interesting flavor/texture, but remove yours when they start to brown a bit if you must.

5. LET THEM COOL A BIT, I burnt my tongue eating them fresh out of the oven!

I sprinkle these on top of my salads or use for a snack while I’m on a Netflix Binge (did you know they have ten seasons of Friends on there? Yeah…)

Enjoy!

xx