Tag Archives: dairy and soy free

Chia Pudding with Blueberries + Rasperries + Almonds

“Brilliant Breakfasts”

How many of your girls read #FancyNancy?  Maya is a big fan, so when I saw @redtricycle was doing a @disneyjunior Photo Challenge, I thought it would be the perfect thing for Maya and I to do together!
No, this isn’t an ad.  Yes, it was somewhat staged.  But also yes, we had fun!  AND…ate some yummy chia pudding.
That’s where the “brilliant” comes in!  #ChiaSeeds are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium.

Omega-3 fatty acids help raise HDL cholesterol, the “good” cholesterol that protects against heart attack and stroke.

#RTDisneyFancyNancy

Ingredients

  • 1/3 cup chia seeds (or more depending on how many people you want to feed-this would make about four to five 1/2 cup servings)
  • 2 Cups unsweetened Vanilla Almond Milk (or whatever milk you want to use)
  • 1 Tablespoon raw honey or agave, plus a little additional for drizzling.
  • Handful of Blueberries, raspberries, and almonds.

Directions

  • Mix, chia seeds and Honey/Agave in with the milk and let it sit overnight, or do it first thing in the morning, if you want to have it for dessert.  It will plump up, and ends up looking like tapioca pudding.
  • Scoop out into bowls.  Top with berries, almonds and drizzle a little more honey over the top.

Enjoy!

dit-elle-Lauren

4 Ingredient Protein Packed Pancakes (gluten free)

These were a total spur of the moment “I have stuff that’s going bad, and I should probably make something!” recipe.

I had made a quinoa dinner earlier in the week that I’ll hopefully post soon (practically a one pot easy meal!)  So…why am I posting this before that?   was that good!!  And more importantly…THAT EASY!  Oh, and should I mention-HEALTHY?!

Because this was that good!!  And more importantly…THAT EASY!  Oh, and should I mention-HEALTHY?!

When it’s a trifecta, I know I should blog it!  Ok, when it’s a trifecta, and I actually take pictures, I know I should blog it 🙂 

What you need… (makes 20 mini pancakes or 10 medium)

  • One overripe banana
  • One cup cooked quinoa
  • 2 eggs
  • 2 tablespoons unsweetened Almond Milk
  • 1/8 teaspoon vanilla extract (optional)

What you need to do…

  • Mash the banana, add everything else, and mix a lot (baby got back! ok, nevermind…)

blog-4-ingredient-protein-packed-gluten-free-pancakes-2 blog-4-ingredient-protein-packed-gluten-free-pancakes-3She’s usually up for being my baking assistant, but not always the willing photography assistant.  Totally understandable since it was first thing in the morning  🙂blog-4-ingredient-protein-packed-gluten-free-pancakes-4 blog-4-ingredient-protein-packed-gluten-free-pancakes-5Above are Tablespoon mini pancakes for Maya, which she’s flipping (and are pictured stacked later)

Below are the 1/4 cup pancakes that I ate (as well as a few of her mini ones :)).
blog-4-ingredient-protein-packed-gluten-free-pancakes-6The mini ones were easier to photograph, and….could she be a better assistant???!! blog-4-ingredient-protein-packed-gluten-free-pancakes-8

Just for kicks, I entered everything into VeryWell.com.  If you eat the entire batch, it’s less than 500 calories and has 20 grams of protein!  Honestly, they were so filling, I ate half the batch myself, and then worked out.  I was totally satisfied until lunch!  Normally, I eat a lot more of-to be honest…processed calories usually, and am not as satisfied.  Lesson to be learned.  But, let’s be real.  This was super simple, easy, and quick to do, but…it wasn’t as quick as grabbing something with no clean up.  I GET IT!  I’ll let you know if they toast well haha.

Nutrition Facts
Serving Size 1 (423g)
Per Serving % Daily Value*
Calories 458
Total Fat 13.6g 21%
Saturated Fat 2.9g 15%
Trans Fat 0g
Cholesterol 327mg 109%
Sodium 160mg 7%
Potassium 564mg 16%
Total Carb 66.9g 22%
Dietary Fiber 8.2g 33%
Sugars 15.1g
Protein 20.5g

Enjoy!!dit-elle-Lauren

Popcorn Ball Snowmen!

Blog DIY Paleo Healthy Popcorn Ball Snowman-1I posted last week how to make these Healthy Popcorn Balls.

To be honest, I always had these envisioned in the back of my mind.  Weird?  Yes, but that’s me!

This was one of those times that I actually thought of an idea, and it ended up turning out pretty close to what I envisioned!!  Because obviously…that doesn’t always happen-proof here. 😉Blog DIY Paleo Healthy Popcorn Ball Snowman-2What you need…

  • Healthy Popcorn Balls
  • Pretzel Sticks
  • Chocolate Chips
  • Baby Carrots (cut into tiny slivers)
  • Seaweed (you could also use fruit leather!)

What to do…

  • Tightly pack 3 balls in varying sizes.  Stick all the various body parts in, and then pray he doesn’t fall over or fall apart hahaha.  Truth be told, mine kept falling over, and eventually fell apart.  Maya didn’t care!  She thought it was super cool and fun…so I’m still counting it as a WIN!!

Enjoy!dit-elle-Lauren

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

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

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!!!

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

Eggs and Bacon Tart

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

Baked Acorn Squash Stuffed with Quinoa, Apples, and Chicken Sausage

I’m an equal opportunity gourd lover!  I’ve been itching to make an acorn squash meal, and when I saw them at Costco when was there earlier this week, I pulled the trigger.  I honestly just made this up as I went along with ingredients that I had on hand.  I ended up adding the Craisins and avocado in at the end because I wanted more color for the pictures haha.  BUT…it tasted amazing, so I’m so glad I did!Blog Baked Acorn Squash Stuffed with Quinoa Apples Chicken Sausage-4eIngredients (feeds 4)

  • 3 Teaspoons Coconut Oil (half for the squash/half for the quinoa mixture)
  • 3 Teaspoons Organic Pure Maple Syrup (half for the squash/half for the quinoa mixture)
  • 2 Acorn Squash
  • 1 Cup uncooked quinoa
  • 1/2 medium size sweet onion
  • 1 medium apple- I used HoneyCrisp because they’re on SALE at Costco for 1.27 per lb!!
  • 1/2 Teaspoon crushed garlic
  • Sea salt and Pepper to taste
  • 4 Aidells Chicken and Apple Sausages
  • 1/4 Cup Craisins
  • 1 Small Avocado

Directions

For Squash

  • Preheat oven to 400 degrees
  • Fill baking pan with about 1/2 inch of water
  • Cut Acorn Squash in half, and lightly coat each with 1/2 teaspoon coconut oil, 1/2 teaspoon maple syrup, and freshly ground sea salt/pepper
  • Place in oven for an hourBlog Baked Acorn Squash Stuffed with Quinoa Apples Chicken Sausage-1

For Quinoa Mixture

  • Place the uncooked quinoa, 2 1/2 cups of water, 1 tsp coconut oil, 1 tsp maple syrup, 1/2 teaspoon crushed garlic, diced apple, and 1/2 diced onion and a few grinds of sea salt and pepper all in a rice cooker (I tend to use my rice cooker like a “fast” slow cooker-dump a bunch of stuff in and voila haha.)  Start it cooking, and dice up the Aidell’s sausages.  Towards the end of the quinoa cooking (about 20 minutes), dump the sausage in as well as the 1/4 cup craisins.Blog Baked Acorn Squash Stuffed with Quinoa Apples Chicken Sausage-10ceEnjoy!dit-elle-Lauren