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Berry Cobbler

Berry Cobbler

September 6th, 2016 | Dessert, Recipes


Ingredients

  • 3-4 cups of assorted berries: strawberries, blackberries, blueberries, raspberries or a mix (fresh or frozen)
  • 1 cup almond flour
  • 1-2 tablespoons of coconut oil or butter
  • 1 teaspoon vanilla
  • 1 tablespoon honey or 100% maple syrup

 

Instructions

Preheat oven to 375 degrees F. Grease an 8×8 baking dish with coconut oil. Place berries in baking dish. Combine almond flour, coconut oil and vanilla until it makes a crumbly topping. Sprinkle the crumble the topping over the berries. Put dish into oven and cook for about 20 minutes (fresh fruit) to 30-40 minutes (frozen fruit). When done, drizzle with organic honey or maple syrup if using.

Enjoy!

 

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Coconut Pumpkin Bars

Coconut Pumpkin Bars

September 4th, 2016 | Dessert, Recipes


Ingredients

  • 1 cup cooked organic pumpkin (could use canned pumpkin in a pinch)
  • 1/2 cup coconut butter (melted)
  • 2 eggs
  • 1 cup almond flour
  • 1 tbsp raw honey
  • 20 drops of liquid stevia
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 1 tsp baking soda
  • pinch of sea salt
  • 1/2 to 3/4 cup coconut flakes
  • coconut oil to grease pan
  • 8×8 inch baking pan

 

Instructions

Pre-heat oven to 350 degrees. Combine pumpkin, melted coconut butter, eggs, and honey in food processor and pulse until combined. Add in almond meal, cinnamon, nutmeg, cloves, salt and baking soda and process until smooth. Add in stevia last and adjust sweetness to desired level. Pour into greased 8×8 inch pan.  Sprinkle with coconut and bake for 30 minutes or until toothpick comes out clean.

 

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Paleo Gingerbread Cookies

Paleo Gingerbread Cookies

August 28th, 2016 | Dessert, Recipes

Ingredients

  • 2 cups almond flour
  • 6 tbsp butter
  • 5 tbsp molasses
  • 3 tsp vanilla extract
  • 3 tsp ground ginger
  • 2 1/2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 3/4 tsp ground nutmeg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt

 

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper, set aside.  Combine flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder and salt into a bowl and mix thoroughly.  Melt butter and combine with molasses and vanilla extract, mix thoroughly.

Add wet ingredients to dry ingredients and mix until a dough forms. Scoop 1 tablespoon worth of batter onto parchment paper.  Roll into balls and flatten slightly with your hand. Batter will create about 18-20 cookies.  Place baking sheet in oven and bake for 9-10 minutes.  Remove and set aside to cool. Dig in and enjoy!

 

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Sweet Potato Brownies

Sweet Potato Brownies

August 21st, 2016 | Dessert, Recipes

 

Ingredients

  • 1 cup almond flour
  • 1/3 cup coconut butter (or could use almond butter)
  • 1/2 cup of almond or sunflower seed butter for topping and making marbled design
  • 1/3 cocoa powder (can use carob powder if can’t have cocoa)
  • 1TB flax meal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 TB vanilla
  • 1 cup cooked sweet potato (about 1 small to medium sweet potato)
  • ½ cup coconut milk
  • ¼ cup melted coconut oil
  • 3 dropperfuls of liquid stevia (add last and play with amount of sweetness or try sweetener of choice)

 

Instructions

Preheat oven to 350 degrees. Grease 8×8 pan (I use Pampered Chef stoneware) with coconut oil. First, melt coconut butter and coconut oil in small sauce pan (careful not to burn). Next, add all dry ingredients together and stir. Add wet ingredients including melted coconut oil/coconut butter. I use a hand mixer to mix.

Put into greased pan. Add almond butter or nut butter (needs to be soft) topping by using a spoon to create 4 parallel lines. Use a butter knife to marble or swirl the almond butter by running knife perpendicular one way and then the other way back across the brownies. Bake at 350 degrees for 30 min. Try serving with vanilla coconut milk ice cream!

Enjoy!

 

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Paleo Kind Bars

Paleo “Kind” Bars (Yields 16 bars)

August 18th, 2016 | Dessert, Recipes

 

Ingredients

  • 2 cups almonds (soaked for more than 12 hours and roasted in the oven for about 15 hours at 145 degrees until crunchy)
  • 2 cups walnuts (soaked for 5 hours and roasted in the oven for around 8 hours at 145 degrees until crunchy)
  • 1 cup shredded coconut
  • 1/3 cup coconut oil, melted
  • ½ cup honey
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 tsp cinnamon

 

Instructions

Preheat the oven to 350F and line a baking sheet with parchment paper.  Roughly chop the almonds and walnuts. The easiest way to do this is to put your nuts in a Ziploc bag (squeeze out most of the air in the bag first or it will explode) and put the bag on a cutting board.

Then use a rolling pin to whack the bag a few times. This is my favorite part, besides the part where I eat them.  In a large bowl, combine the coconut oil and honey using a fork. Add the vanilla extract, cinnamon and sea salt.  Add the nuts to the bowl and combine well with a wooden spoon/spatula until everything is evenly coated.

Divide the mixture into halves and put it on the parchment paper. You can pat it down with the spatula, or use another piece of parchment paper to mold the mixture into a rectangle and pat it down. Bake for 15 minutes.  Let it rest for 15 minutes on the counter and then put it in the fridge to harden before you slice them into bars.

Enjoy!!

 

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Raw Chocolate Banana Pie

Raw Chocolate Banana Pie

August 15th, 2016 | Dessert, Recipes

 

Ingredients for Walnut Pie Crust

  • 2 cups walnuts (could try using other nuts)
  • 1/4 cup dates (pit removed)
  • 1/4 cups coconut flakes
  • 1 tsp vanilla
  • 1/4 tsp sea salt

 

Instructions for Walnut Pie Crust

Put all ingredients in food processor and pulse until mixture begins to clump together and is chopped pretty fine.  Press into 8-inch glass or stone pie plate. Place in freezer while you prepare your filling.

 

Ingredients for Chocolate Banana Filling

  • 3 large ripe avocados
  • 3 ripe bananas (1-2 extra bananas for decoration on top of pie)
  • 1/2 cup raw cocoa powder
  • 4 Tbsp organic, unrefined coconut oil (melted)
  • 4 Tbsp raw honey
  • 2 tsp vanilla
  • pinch of sea salt

 

Instructions

Add all ingredients to food processor (except bananas for decoration). Combine until smooth and creamy. You can always adjust sweetness by starting with less honey and adding and tasting as you go to get desired sweetness. You could also use stevia in place of honey.

Remove pie crust from freezer and place filling in crust. It needs to be refrigerated for a couple hours prior to serving to firm up. I usually freeze it until the day I want to eat it and then put in fridge to thaw. Serve right away from the fridge and don’t let it sit out too long or it will get too soft. Place sliced banana on top for decoration immediately prior to serving to keep bananas from turning brown.

This is delicious!!! Enjoy!

 

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Buckeyes

Buckeyes

August 7th, 2016 | Dessert, Recipes

 

Ingredients

For the balls:

  • 1 cup almond meal
  • 1 cup finely shredded coconut
  • 1 cup organic sunflower or almond butter
  • 1 tsp vanilla
  • 1 tbsp raw honey
  • 1 dropper full of stevia (approx 28 drops for the balls)

 

For the chocolate:

  • ¼ cup melted coconut oil
  • 1 tsp vanilla
  • 20 drops liquid stevia (for chocolate)
  • 6 Tbsp cocoa powder

 

Instructions

Combine ingredients for the balls in a mixing bowl. Put in the the freezer for about 30 minutes to harden. Roll into balls and put back into the freezer. I froze them overnight, but I am sure you could probably dip in chocolate after a few hours in the freezer as long as they are hardened.

Next, combine ingredients for chocolate topping. Wisk together until smooth. Use a wooden skewer or fingers to dip half the ball into chocolate. Place dipped balls in a dish lined with parchment paper and put back into freezer. Keep in freezer until ready to eat.

Enjoy!

 

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Chocolate Chip Muffins

Grain-Free Chocolate-Chocolate Chip Muffins

February 25th, 2015 | Dairy Free, Dessert, Eating, featured, Gluten Free, Primal

Hey everyone!  I’ve been playing around with my paleo muffin recipes and finally perfected these awesome grain-free chocolate-chocolate chip muffins.  They were gone within 5 minutes of serving to some friends, so I think that’s a good sign. Keep Reading…

Gingerbread Cookies

Paleo Gingerbread Cookies

December 23rd, 2014 | Dessert, Eating, Gluten Free, Recipes

Christmas is just a few days away and New Years is right around the corner!  I always find it difficult to avoid all the delicious, sugar-filled treats at holiday dinners and parties.  This past month, I’ve been experimenting with making holiday cookies without the grains and processed sugars.  Here is an incredible gluten-free, paleo gingerbread cookie recipe I’ve perfected over the last few weeks, it’s pretty awesome.

Keep Reading…

Breakfast Muffins

Paleo Cranberry Breakfast Muffins

September 16th, 2014 | Breakfast, Dessert, Eating, featured, Gluten Free, Recipes

Okay, these breakfast muffins are pretty amazing!  I’ve slowly, but surely perfected this recipe over the last year or so and they are always a huge hit. They are a great quick and easy breakfast or an afternoon snack!

Keep Reading…

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