Category Archives: Paleo

Mini Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze // Paleo

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This base of this cake is the same as the Baked Pumpkin Doughnuts with Maple Pumpkin Glaze that I posted the other week.  In fact.  I did the doughnuts in one pan, and then had a muffin top pan that I used to make these at the same time!  It’s a two-fer recipe-WIN!!

How perfect would this be for a smash the cake session for a 1 year old?!!  Ok, the photographer in me is coming out 😉

For a size reference.  The cake is about 4″ in diameter 🙂Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-1 Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-2Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-3 Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-4 Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-5Ingredients

(for Cake-will make 6 doughnuts and 5 muffin tops/cake layers or 10 muffin top layers for multiple mini cakes!)

  • 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

For the Frosting

  • 1/4 Cup Coconut Cream (refridgerated)
  • 1 Can Full Fat Cocunut Milk (refridgerated)
  • 1 Tablespoons Organic Pumpkin
  • 2 Tablespoons Coconut Oil
  • 1 Tablespoon Coconut Flour
  • 1/4 Cup Honey

Glaze

What to do

(For the Cake)

  • Preheat oven to 350 degrees F and oil the insides of your muffin top 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 muffin top tins to the top (the dough is dense and doesn’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!

(For the Frosting)

  • Scoop out the hardened part of the full fat coconut milk and place in a bowl.
  • Add the rest of the ingredients.
  • Whip everything with a high speed mixer for about a minute-scraping down the sides a few times as you go.
  • Put into a pastry bag and decorate as you want!  Or slap it on with a spoon and knife and call it good 😉

Drizzle glaze and eat right away.  Or…refrigerate frosted cake, and let sit for about 20 minutes.  Then glaze and eat.  Glaze will harden after about 15 minutes.

NOTE

The frosting isn’t as flavorful as I imagined it would be, and I honestly thought it would be a flop. UNTIL…I drizzled the glaze over everything. The cake base and the glaze are so flavorful, that the frosting being not as flavorful is perfect. The creamy texture of it is a nice balance to the dense cake, and creamy decadent glaze. Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-6Enjoy!dit-elle-Lauren

Roasted Broccoli

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This is a really yummy way to cook broccoli. I usually steam broccoli until it’s bright green and just tender (which is super quick and easy), but we seem to end up with leftovers. This took a few more steps, but there were no leftovers. A delicious crispy roasted broccoli recipe and such a great side dish for this time of year! Even the kids loved it. Never thought I’d say broccoli and yum in the same sentence, but there you go! 🙂

roasted broccoli blog (2) roasted broccoli blog (1)

Ingredients

  • 1 head of broccoli, chopped into florets
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt

Directions

  • Oven to 400*
  • In a large bowl, toss broccoli with olive oil and salt
  • Spread in single layer on baking sheet
  • Bake for 15-20 minutes, until broccoli is tender and crisp and starting to brown
  • Cool a bit and serve!

dit-elle-Esther

Heirloom Tomatoes

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Nothing says late summer like heirloom tomatoes! Now I realize it’s fall, especially with the rain in Seattle this week, but I found the last of the heirlooms of the season this weekend!

One of my favorite snacks used to be tomato sandwiches: fresh bread, mayo, slices of juicy heirloom tomatoes. Heirlooms in particular are rich in flavor and super delicious. I am strict GF now and eat few grains, but tomatoes are so good just on their own!

heirloom tomatoes basil blog (3) heirloom tomatoes basil blog (2) heirloom tomatoes basil blog (1)

Ingredients

  • Tomatoes, sliced
  • Olive oil
  • Fresh basil, chopped (optional)
  • Sea salt (optional)

Directions

  • Drizzle olive oil on tomatoes and sprinkle with a little sea salt and fresh basil

dit-elle-Esther

Baked Pumpkin Doughnuts with Maple Pumpkin Glaze // Paleo

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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!!!

Blog Paleo Pumpkin Doughnuts with Maple Pumpkin Glaze Caramel Sauce-1 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-2 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-3Ingredients

  • 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 🙂

Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-4 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-5 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-6 The batter is pretty dense and only rises slightly, so you can fill the molds up to the top.Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-7 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-8 And then…you wait 🙂Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-9 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-10 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-11Blog Paleo Pumpkin Doughnuts with Maple Pumpkin Glaze Caramel Sauce-4Enjoy!dit-elle-Lauren

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.Blog Paleo Pumkin Glaze Caramel Sauce-2Ingredients

  • 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.

Blog Paleo Pumkin Glaze Caramel Sauce-1 Enjoy!dit-elle-Lauren

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!

mushrooms stuffed blog (2) mushrooms stuffed blog (1)

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! 🙂

dit-elle-Esther

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!Blog Paleo Pumkin Protein Balls with Coconut-1 Blog Paleo Pumkin Protein Balls with Coconut-2 Blog Paleo Pumkin Protein Balls with Coconut-3 Blog Paleo Pumkin Protein Balls with Coconut-4 Blog Paleo Pumkin Protein Balls with Coconut-5  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 🙂Blog Maya

ENJOY!dit-elle-Lauren

Eggs and Bacon Tart

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No gluten, no grains, no dairy.. just a pure protein power breakfast tart. Served with some sautéed veggies and fresh fruit and you’ll have a great meal!

egg bacon tart paleo blog (2) egg bacon tart paleo blog (1)

Ingredients

  • 1 lb organic bacon
  • 1 cup thinly diced scallions, leaks or onion
  • 8 large eggs
  • salt and pepper to taste
  • Fresh chives for garnish

Directions

  • Oven to 350*
  • Cook bacon in skillet until browned, ~5 minutes
  • Remove and cool and then mince or finely chop
  • Pour off and discard fat from skillet
  • Return bacon with onions or scallions and saute for a few minutes
  • Beat eggs, pepper and salt
  • Put bacon/onion mixture in a round glass pan (8″ or 9″ works well) and pour egg mixture on it
  • Bake for 25-30 minutes or until firm
  • Let cool a bit and garnish with fresh chives

dit-elle-Esther

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!Blog Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting-1 Blog Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting-2 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…Blog Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting-3Besides 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!!

dit-elle-Lauren

Tricolor Autumn Salad

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This is made with purple cabbage, romaine lettuce and carrots.. full of nutrients, all raw ingredients, crunchy and delicious! Toss with Tahini Dressing and enjoy.

Blog tricolor winter salad blog

Ingredients

  • 1 small head purple cabbage (grated)
  • 1 small head romaine lettuce (finely chopped)
  • 1 cup grated carrots
  • 1 batch Tahini dressing

Tahini Dressing (makes 1.5 cups or so)

  • 1/2 cup roasted tahini
  • 1/2 cup water
  • 1/4 cup freshly squeezed lemon juice
  • 2 Tbsp olive oil
  • 1 tsp sea salt

Directions

  • In a large bowl, toss veggies
  • For dressing, puree ingredients until smooth
  • Toss salad with 1/2 cup or up to all dressing and serve

Source: Thanks Paleo Cooking from Elana’s Pantry

dit-elle-Esther