Category Archives: Dairy and Soy Free

Baked Pumpkin Doughnuts with Maple Pumpkin Glaze // Paleo

I’ve been dying to make baked pumpkin donuts. We finally did this last week, and they were so good! I couldn’t really find a recipe that matched up with the ingredients I had on hand (no time to go to the store ;)), so I kind of made it up as I went along using Against All Grain‘s “Baked Pumpkin Spice Doughnuts” as my guide and changed/added things here and there from what I had on hand and what I thought it needed.

These are baked instead of fried, are paleo, and have no refined sugar. No guilt, yet delicious-WIN!

I drizzled the Paleo Maple Pumpkin Sauce/Glaze that I posted yesterday over them, and…YUM!!!

Ingredients

5 large eggs
½ cup Almond Milk (you could use cocunut milk too)
½ cup Pure Maple Syrup
½ cup Organic Pumpkin Puree
¼ cup Coconut Oil
1 teaspoon Vanilla Extract
1 ¼ cup Coconut Flour
1 teaspoon Baking Soda
1 teaspoon Pumpkin Pie Spice
¼ teaspoon Sea Salt (I did 20 grinds on my grinder :))
½ cup Unsweetened Applesauce
Maple Pumpkin Glaze

What to do

Preheat oven to 350 degrees F and oil the insides of your doughnut pan really well. I put coconut oil on a paper towel and rubbed it around.
Mix all the wet ingredients until eggs are fully blended
Add the dry ingredients, then mix until dough is formed
Fill doughnut tins to the top (mine didn’t rise very much)
Bake for 20 minutes. Let them cool for about 10 minutes, then pop them out and cool on cooling rack.
Once cool. Drizzle with glaze. Best eaten right after glazing. Or…skip the glaze and eat as is!

Having a cute assistant isn’t necessary, but it helps 🙂

The batter is pretty dense and only rises slightly, so you can fill the molds up to the top. And then…you wait 🙂 Enjoy!

Easy Paleo Maple Pumpkin Sauce

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I made this with the thought of drizzling it over some pumpkin doughnuts I made (recipe coming tomorrow!). After I made it though, I thought of a kazillion different things it would be great on. Hence…it’s getting it’s own post 🙂

And…it’s only 4 ingredients. Paleo, no added refined sugar, nut free, dairy free, and vegan. BUT…it’s delicious and you’ll want to put it on everything haha.Ingredients

2 Tablespoons Coconut Oil
1 Tablespoon Pure Maple Syrup
1 Tablespoon Organic Pumpkin Puree
1 Tablespoon No Sugar Added Sun Butter (if you don’t have to worry about nut allergies, you could substitute any creamy nut butter)

What to do…

Combine all these ingredients and either microwave or heat over the cook top until all melted and combined to a creamy texture. Let it cool a little before you drizzle over whatever you are drizzling it over (doughnuts, cupcakes, banana ice cream, yogurt, oatmeal…the possibilities are endless) or dip fruit into it! It will harden after a few minutes.

Enjoy!

Stuffed Mushrooms

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It’s mushroom season! White or Crimini Mushrooms work great for this recipe. This is a great paleo snack. Make them with or without cheese!

Ingredients

6 oz white or crimini mushrooms
2 Tbsp butter
1/2 onion, finely chopped
1 lb mild Italian sausage, casings removed
1 cup celery, finely chopped
1/2 cup red bell peppers, finely chopped
2 Tbsp fresh oregano leaves, minced
2 garlic cloves, minced
1 egg
3 tsps. fresh Italian parsley, minced (or 2 tsp dried parsley)
Salt/pepper to taste
1/2 cup Parmesan cheese, grated (optional)

Directions

Oven to 350*
Clean mushrooms with a damp cloth and remove stems
Finely chop just the stems
Place cleaned mushrooms, caps down on baking sheet and set aside
Heat butter and saute onion for 4-5 minutes or until golden
Add sausage to skillet and cook until browned
Add celery, red bell pepper, and finely chopped mushroom stems and cook for another 5-7 minutes
Add oregano and garlic and cook for 2-3 minutes
Place meat mixture in food processor with egg and parsley and pulse until mixture is finely chopped
Spoon meat mixture into each mushroom cap, top with cheese (optional and bake for ~20-30 minutes until mushrooms are tender and filling is starting to brown
Enjoy! 🙂

Pumkin Protein Balls with Coconut // Paleo

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Tis the season, no? I’ve been seeing Pumpkin Balls pop up here and there, and I decided to try my own.

I will say that these fall into the category of totally yummy, but…healthy 😉 I want to make the distinction, because I do love myself a decadent dessert!! This is not that. However, Maya chowed them down, and I love that I can make her things that she things are a total treat that are still healthy!

They are nut free, gluten free, and dairy free. So, once again…safe to take to preschool or daycare! Ingredients (Makes 12)

1/2 cup coconut flour
2 cups Organic Pumpkin Puree (got mine at Trader Joe’s)
2 Tablespoons Pure Maple Syrup
1/2 cup Sunflower Butter (can use any nut butter if you aren’t worried about allergies)
1/8 teaspoon pumpkin spice
2 Tablespoons each of coconut sugar and unsweetened coconut to roll the balls in (optional, but I liked the little added sweetness and texture :))

What to do

Mix the first 5 ingredients in a bowl, using a high powered mixer or Cuisinart.
Scoop out 1 Tablespoon amounts of the dough, and roll in your palm to form a ball.
Roll it around in the coconut sugar and coconut and set in the refridgerator to cool for at least an hour. You can eat them right away, but they are much better once they’ve firmed up!

And, because sharing is caring… We brought a few over to my parents house. Maya was a little excited 🙂

ENJOY!

Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting

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Ok, so I promised myself that I would let Maya pick what kind of birthday cake she wanted this year vs making something healthy that I wanted her to have.

Well….she changed her mind about 7 times on what kind of cake/cupcakes she wanted and on the day of, we were totally over booked. SO…at around 7pm on the night of her birthday I started throwing a bunch of stuff together, and…this is what we got 😉

Thankfully, Maya loves just about anything, so she was happy.

Happy birthday girl, happy me! Muffins (which I called Cupcakes for Maya ;))

Ingredients (made 24 mini muffins)

3 very ripe bananas (I actually used some that I had frozen and then thawed)
1 1/2 Cups Coconut Flour
1/4 Teaspoon Cinnamon
1/2 Teaspoon Salt
1 Teaspoon baking soda
4 large eggs
1/4 Cup melted coconut oil
1 Tablespoon Raw Honey
1 Teaspoon pure vanilla extract
1/2 Cup Unsweetened Applesauce

What to do…Besides grab a birthday girl dressed in a tutu?? 😉

Preheat oven to 350 degrees
Mix all the dry ingredients.
Mix all the wet ingredients
Add the dry ingredients to the wet. The mixture will be pretty dense. Scoop out enough batter to slightly overlflow each mini muffin tin. These don’t raise a whole lot, so you can overfill each 🙂
Bake for 10-12 minutes depending on your oven. Tops should be golden brown, but still a little soft to the touch.

Frosting/Whipped topping

Put a can of full fat Coconut Milk in the refrigerator over night. When you open it, it will have separated and the top half will all be hard.
Scoop that out and put into a bowl.

Add….

1 Tablespoon of honey.
1/8 Teaspoon of cinnamon
1/4 Teaspoon of Pure Vanilla Extract

Mix with a blender and dollop on top of each muffin/cupcake. Refrigerate until you plan on eating them, as the topping will soften.

Enjoy!!

Banana Ice Cream Sundays with Figs Almonds and Honey

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Need I say more haha?

I’ve been dying to make a dessert with figs! I’d love to say that it’s because of their flavor, but sadly…no, it’s because of how beautiful they are. YES, I’M THAT WEIRD!! But in my mind…if they look that beautiful, and they are THAT EXPENSIVE (!!!), they have to be delicious too, right??

Truthfully…I’m glad I got some (thank to my parents splitting the Costco batch with me!), but…you could easily just top this with any fruit that is in season and it would be just as yummy! They ARE pretty though, right??!Banana Ice Cream

Frozen Bananas (I cut mine into 1-2 inch pieces and then freeze) amount varies on how many servings you want. I used two, and it was enough to feed 3.
1/2 Cup Almond Milk (or any kind of milk)

Toppings

Figs
Almonds (diced)
Unsweetened Coconut
Drizzle of Raw Honey

What to do

I a blender, mix all the Ice Cream ingredients until smooth and creamy. It helps to let the frozen bananas sit out for about 5 minutes.
Scoop into little bowls and top with whatever you have on hand! Really, the possibilities are endless on how you can vary this! And…I DO! 🙂

And this is what happens when you try and take pictures of a dessert with a hungry toddler haha. ENJOY!!

Peach or Nectarine Crisp

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Sweet succulent peaches and nectarines are sprinkled with an almond oat topping and baked till crisp and golden. Served with rich vanilla ice cream, this is wonderful and delicious summer dessert.

I modified this recipe from the original from PCC Natural Markets – but because the peaches were so ripe and sweet and I was planning to serve this with vanilla ice cream, I used a lot less sugar and also substituted tapioca flour instead of the corn starch. You can consult the original here, but here is my version of the recipe and the vote in my house was: this peach crisp is amazing!

Ingredients

2 pounds ripe peaches or nectarines, cut into 1-inch pieces
3 Tbsp coconut sugar, divided
2 teaspoons lemon juice
4 teaspoons tapioca flour
1/2 cup almond flour
1/2 cup old-fashioned rolled oats (quick-cooking fine)
6 tablespoons cold salted butter, cut into small pieces
Vanilla yogurt or vanilla ice cream, for serving (optional)

Directions

Preheat oven to 375° F.
Combine peaches or nectarines, 1 Tbsp coconut sugar, lemon juice and tapioca flour in a 9-inch shallow round baking dish or pie plate.
In a separate bowl, combine almond flour, oats and salt. Rub in butter with your fingertips until coarse crumbs form. Sprinkle oat topping over the fruit mixture. Place the dish or pie plate on a rimmed baking sheet.
Bake until the topping is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool 15 minutes before serving. Top each serving with a dollop of yogurt

Thanks PCC Natural Markets

Grated Apple for Little Tummies

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Remember the saying “An apple a day keeps the doctor away?” My daughter was recently complaining about a stomach ache. I remembered my mom grating an apple, letting it turn a little brown and then giving it to us for stomach upset, so I tried this first. Grated apple, by the way, is super yummy – juice is released and so it’s a nice mix of crunchy and juicy, but different than just eating an apple. Anyway, there were no more complaints (that day) about stomach ache. I’ve heard this can help against acid reflux as well! Enjoy and take care and be well!

What kind of apple? Any kind will do. Gala Apples are my favorite.

I founds some other great natural remedy tips here! Natural is always a great place to start.

http://www.purplesage.org.uk/treatments/KitchenPharm.htm

Guacamole Deviled Eggs

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A great variety of deviled eggs that adds yummy avocado to a protein rich appetizer!

Ingredients

6 large hard boiled eggs, cooled and peeled
2 ripe avocados
¼ cup cilantro, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon lime juice
½ teaspoon celtic sea salt
1 teaspoon red pepper flakes
chili powder, for garnish

Instructions

Cut eggs in half and remove yolks
In a bowl, mash yolks and avocados
Stir in cilantro, chives, lime juice, salt, and red pepper flakes
Scoop filling into egg whites with a 1 tablespoon ice cream scoop
Refrigerate until serving
Sprinkle with chili powder and serve!

Thanks ElanasPantry!

Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken

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My parents bought me a spiralizer for my birthday, and I’m in LOVE! I can’t wait to make “pasta” out of various veggies, but first, I tried it on some peppers. It literally took me less than a few minutes to spiralize 3 peppers! At first, I was just doing it to get them all pre-cut for the week, but then they looked so pretty, I decided to make a little salad out of them for dinner! Eat as is or add chicken or fish for a delicious meal!

Ingredients

1 Each of a red, yellow, and Orange Pepper Spiralized (or diced if you don’t have one)
1 Mango cut into 1/2 inch cubes
1 medium avocado cut into 1/2 inch cubes
A handful Cherry tomatoes diced
1 shallot diced
4 chicken breasts marinated in the same ingredients used for the dressing. (omit for a delicious vegetarian salad!)

Dressing

Juice from 1/2 a lime
2 Tablespoons Olive Oil
1/4 Teaspoon Ginger
1 Tablespoon Rice Wine Vinegar
Sea Salt and Pepper to taste

Directions

After you spiralize the peppers they will be in one continuous cut. I loaded them all onto a cutting board and just cut the pile into 4ths.
Cut everything else up and toss in a bowl!
Put all ingredients for the dressing in a bowl and whisk til blended. Pour over salad and toss to coat.
Serve over grilled chicken (or fish would be yummy too!) Grilling on medium heat 8-10 minutes per size depending on the size of the breast.

ENJOY!

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