Monday, June 22, 2015

Paleo Blueberry Walnut Coffee Cake

Brianna out did herself again with this recipe she invented.  So touching when your children follow in your footsteps.  Even better, when it's on the path to health.

Ingredients Cake:
Blueberries 1 cup fresh organic
Walnuts 1 cup organic (or any Nut)
Almond flour 3/4 cup organic
Coconut Flour 2/3 cup organic
Almond/Coconut/Cashew Milk 1/2 cup
Agave/Honey/Maple 1/2 cup
Coconut Oil 1/2 cup
Eggs 4 large
Vanilla 1 tablespoon
Cinnamon 1 & 1/2 teaspoon 
Baking powder 1 teaspoon
Salt 1/2 teaspoon 

Ingredients Glaze:
Coconut Oil 1/2 cup (do not melt)
Agave/Honey/Maple 1/4 cup

Mix all cake ingredients except the Blueberries and Nuts until a smooth batter forms.  Pour the batter into 9x9 inch pan lined with wax paper.  Top with the Blueberries and Nuts then bake at 325 degrees for 20-25 minutes until lightly golden brown.  Using the back of a spoon blend together at the Agave/Honey/Maple into the coconut oil making a smooth sweet paste. Once the cake is fully colds or the glaze on top.



Paleo Mango Ginger Chia Pudding

It's been quite the battle against inflammation and bruising since my knee surgery over a week ago.  Not eating perfectly Paleo prior has deprived my body of the proper nutrients it needed in order to heal.  Back on track with Avengeance! 

Ingredients:
Coconut/Almond/Cashew Milk 1 cup
Mango 1 cup cubed
Chia Seeds 1/2 cup organic
Ground Flax 2 tablespoons 
Agave/Honey/Maple 1 teaspoon 
Sunbutter 1 teaspoon 
Ginger 1 teaspoon freshly grated
Vanilla 1/2 teaspoon all natural

Blend all ingredients until desired texture is achieved.  Makes two servings or one Gynormous serving!

Sunday, June 14, 2015

Paleo Praline Nut Fudge Brownies

This recipe was invented as a preemptive attempt to ward off chocolate cravings after my knee surgery.  Holy Shitollie, they were so good!  I had to use ingredients on hand so there's a bit of a surprise.

Ingredients Brownies:
Nut Butter 1 cup (used Justin's Maple)
Coconut Milk 1 cup
Pumpkin 1 cup
Cocoa Powder 3/4 cup unsweetened 
Almond Flour 1/2 cup
Agave/Honey/Maple 1/2 cup
Coconut Oil 2 tablespoons
Eggs 2 large
Expresso Powder 2 teaspoons (illy)
Vanilla 1 tablespoon pure
Sea Salt 1/2 teaspoon 

Ingredients Toppings:
Enjoy Life Mini Chips 1/2 cup
Pecans 1/2 cup chopped
Nut Butter 1/2 cup mixed w 2 teaspoons of Agave/Honey/Maple

Mix all Brownie ingredients together using a hand held mixer or a ton of elbow grease (the batter is very thick).  Pour the Brownie batter into a 10x10 inch baking pan lined with wax or parchment paper.  Add the Toppings over batter evenly.   Bake at 350 degrees for 20-25 minutes lightly until golden brown.  If you allow the Bronies to fully cool then they will cut better (or put in the refrigerator to Chillax).