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For links to the recipes in the posts, click on the bolded pink words!  

Tuesday, November 16, 2010

Apple Cake

I recently found the blog Primal Matriarch. It's a really delicious fall treat and makes a large amount which is perfect since the husband eats so much. I was actually shocked it made it through the night!

  • 2 apples, peeled and diced
  • 2 tbsp orange juice
  • 1 cinnamon stick (definitely needed)
  • 2 c. almond butter (unsweetened)
  • 1/4 c. maple syrup
  • 2 eggs
  • 1 tsp. vanilla
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
In a saucepan, combine apples, vanilla, orange juice and a cinnamon stick. If you don't have one, use a dash of cinnamon. Simmer on low until apples are soft and only a small amount of juice (around 1 tbsp) remains.

In a food processor, blend the almond butter, eggs, baking soda, maple syrup, cinnamon and nutmeg.

Add the apples and pulse it a few times.

Pour into a baking dish and bake at 350 for 20-30 minutes or until passes the toothpick test.

Check out the original post for the cream cheese frosting. I didn't use it, but it looks fabulous!!!

Spaghetti and Meatballs

It's cold outside and I was really wanting some comforting food and spaghetti and meatballs were on the menu! I found a great meatball recipe on the Every Day Paleo blog. Their garden fresh meatballs are delicious!!! I adapted a recipe for spaghetti sauce from CrossFit El Paso and my "spaghetti" was spaghetti squash!


Garden Fresh Meatballs
1.5 lbs ground turkey
1 lb grass fed ground beef
2 zucchinis
1 yam
2 big handfuls spinach
1 12 ounce jar of roasted red peppers
2 cloves garlic
Sea salt and cracked black pepper to taste
2 eggs
1/4 to 1/3 cup almond meal

Grate zucchini and sweet potato. In a food processor, finely mince spinach, roasted red peppers, and garlic. Hand mix all ingredients and form into meatballs (I made mine a little bigger then golf ball size). Bake at 375 in a large baking dish tightly covered with foil for 40-45 minutes. Makes 20-25 meatballs

2 cans crushed tomatoes 28 oz each
1 small can tomato paste 6 oz
2-3 tbsp. olive oil
3 cloves fresh garlic (chopped finely)
½ onions (chopped finely)
1 tsp. garlic powder
½ tsp. garlic salt
½ tsp. onion powder
¼ tsp. crushed chilli powder (depending on how spicy you like food)
¼ tsp. paprika
1 tsp. Italian seasoning
Salt and Pepper to taste

Begin with a large pot (big enough to fit sauce and later on, meatballs as well). With the olive oil, make two turns of the pan or so. Begin to heat the onion, when the onions are almost transparent, add the garlic. Allow to cook for about another minute or so. Add the crushed tomato, and tomato paste. Then add all spices. Stir together well. Leave the sauce at a medium high heat until it begins to boil. Upon light boiling turn the heat down and allow simmering for as long as possible before you are just wayyy to hungry!

Seriously, enjoy this! You won't even realize you aren't eating pasta!!

Thursday, October 28, 2010

Getting ready for Christmas

The title is not a lie. I am getting ready for Christmas. I love Christmas and Thanksgiving, the latter being my favorite, but I love the traditions of Christmas. One of which is baking ridiculous amounts of cookies to give to friends.

Just a small alert: Christmas is 57 days, 10 hours and 38 minutes from right now!!

So, I've started making my Christmas cookie list to make. This year holds a special distinction for me.. paleo vs. non-paleo. Last year I did not make such a distinction, I just made what I wanted (which was like 20 varieties of cookies!). But this year it doesn't look like I am going to do it that way! I have paleo peeps and non-paleo peeps and I want to give to paleo what is due to paleo .. ok bad reference, but you get my point! So I started making my list. Here's what I have so far. This list will most definitely be cut down between now and when the baking starts:

Christmas Cookie List:

Sugar cookies (JB)
Cake pops (Bakerella)
Chocolate chip
Homemade almond joy (JB)
Lauren’s Peanut Butter Sandwich Cookies (JB)
Monster cookies (PW)
Oatmeal (me)
Cinnamon rolls (PW)


Chocolate chip cookies (EP)
Raspberry fig muffins (EP)
Pumpkin bars (Me)
Lemon blueberry custard tarts (CPG)
Almond joy chocolate bark (EP)
Peppermint patties (EP)
Mounds candy bars (EP)
Chocolate raspberry bonbons (EP)
Nut butter cups (EP)
Dina’s delightful cookies (EP)
Orange cake (EP)
Gluten free Twinkies (EP)
Hamanataschen (EP)
Chocolate covered cherries (EP)
Orange chocolate coconut clusters (EP)
Chocolate, Chocolate Chip Cookies (RM)
Coconut Macaroons (EP)
Raw energy bars (RM)

A little legend for reference: EP=Elana's Pantry, RM=Rawmazing, PW=The Pioneer Woman, CPG=Cosmopolitan Primal Girl, JB=Joy the Baker, Me = ME :)!

I thought this list was really interesting because I think it shows a shift in the way I eat. A dramatic shift from last year. Given that the paleo (well, as paleo as a baked good can get) list is twice as long as the "normal" list.

If you have an idea or preference or something you definitely want to see in a cookie basket, comment!

Wednesday, October 27, 2010

Pumpkin Bars

I really wanted to try Elana’s Pantry Pumpkin Bar recipe. So, I decided to make a batch last night. They are super, super easy to make. All I used was my food processor which limited the dirty dish factor and made me happy!

The original recipe called for ½ c agave nectar but I often find that much agave makes things much sweeter than I want. I really like the taste of food and don’t want it to be overly sweet. So instead I substituted with a little less than 1/4c pure organic maple syrup. I also substituted 1 tsp of pumpkin pie spice for the spices. I loved it! They weren’t too sweet and were perfect for a rainy fall evening.

Pumpkin Bar

Pumpkin Bars
½ cup pumpkin pure
¼ cup pure maple syrup (I actually used a little less than a ¼ c)
2 eggs
1 cup blanched almond flour
¼ tsp sea salt
½ tsp baking soda
1 tsp pumpkin pie spice

In a food processor , combine pumpkin, maple syrup and eggs and pulse for 2 minutes
Pulse dry ingredients into wet for a full minute, until well combined
Pour batter into a greased 8x8 baking dish
Bake at 350° for 30-35 minutes

The great agave debate ..

So I was wondering, which is better? Agave or pure maple syrup (make sure you check the label on the maple syrup! Otherwise there might be some surprise ingredients!)? At the end of the day it might not matter a whole lot. After all, sugar is sugar no matter what it looks like! I decided a little research was in order. But don’t get me wrong! I’m not an agave or syrup hater! I use both because I love to bake and love baked goods. I try to stay as primal/paleo as possible, but cakes, cookies, and other baked creations are just not something I can get away from. But, obviously, I don’t eat that kind of food everyday, just on occasion as a treat! The three sugars I use are raw honey, raw agave nectar and pure maple syrup.

I found an article in Organic Lifestyle Magazine that had a breakdown of “healthy” sugars. I’ve never used stevia but have had natural gum with xylitol in it and it wasn’t bad.

Stevia – GI: 0 - Best Healthy Sugar Alternative
Though it is 200-300 times sweeter than table sugar, stevia is not a sugar. Unlike other popular sweeteners, it has a glycemic index rating of less than 1 and therefore does not feed candida (yeast) or cause any of the numerous other problems associated with sugar consumption. Read more about stevia at Organic Lifestyle Magazine (OLM). Please note that Stevia and Truvia are not the same thing.

Xylitol – GI: 7 - Xylitol is a natural sugar alcohol sweetener found in the fibers of fruits and vegetables which can cause bloating, diarrhea, and flatulence with initial consumption. It's said to be safe for pregnant women, and is said to possibly treat ear infections, osteoposis, respiratory infections, candida, and is it even helps fight cavities. In fact, in Finland, virtually all chewing gum is sweetened with xylitol.

Agave – GI: 15-30 - A sweet syrup made from the Blue Agave plant, Agave Nectar is obtained by the extraction and purification of "sap" from the agave plant, which is broken down by natural enzymes into the monosaccharides (simple sugars): mainly fructose (70-75%) and dextrose (20-26%). Read more about agave nectar at OLM.

Raw Honey – GI: 30 - A Healthy Sugar Alternative in moderation
With antioxidants, minerals, vitamins, amino acids, enzymes, carbohydrates, and phytonutrients, raw, unprocessed honey is considered a superfood by many alternative health care practitioners and a remedy for many health ailments. Choose your honey wisely. There is nothing beneficial about processed honey. Read more about honey at OLM.

Maple Syrup – GI: 54 - Maple syrup is made by boiling sap collected from natural growth maple trees during March & April. It is refined sap and is therefore processed. It has a high glycemic index, and though it is much more nutritious then refined table sugar and high fructose corn syrup, there are better choices.

But it seems the reason Agave is so low on the glycemic index is because the index tests the glucose in food. Agave only has about 10% glucose which means the rest of it is made up from fructose, which is not good. A great article entitled “Agave Nectar Worse Than We Thought” has a lot of information on the agave debate and says:

“In spite of manufacturers’ claims, agave “nectar” is not made from the sap of the yucca or agave plant but from the starch of the giant pineapple-like, root bulb. The principal constituent of the agave root is starch, similar to the starch in corn or rice, and a complex carbohydrate called inulin, which is made up of chains of fructose molecules. Technically a highly indigestible fiber, inulin, which does not taste sweet, comprises about half of the carbohydrate content of agave.

The process by which agave glucose and inulin are converted into “nectar” is similar to the process by which corn starch is converted into HFCS. The agave starch is subject to an enzymatic and chemical process that converts the starch into a fructose-rich syrup—anywhere from 70 percent fructose and higher according to the agave nectar chemical profiles posted on agave nectar websites. (One agave manufacturer claims that his product is made with “natural” enzymes.) That’s right, the refined fructose in agave nectar is much more concentrated than the fructose in HFCS. For comparison, the high fructose corn syrup used in sodas is 55 percent refined fructose. (A natural agave product does exist in Mexico, a molasses type of syrup from concentrated plant nectar, but availability is limited and it is expensive to produce.)”

In essence, the hubs was right (there, I said it) all along about Agave, it’s not what it’s cracked up to be and I’m sad about it. I don’t think I’ll be buying any more agave and will use what I have in extreme moderation (it was expensive! I don’t want to just throw it away). I’m still not an agave hater, just an agave skeptic and I’m going to try to limit my intake of it.

Tuesday, October 26, 2010

Paleo Latkes

These are a fall staple for breakfast in our house. We love squash and it's not only comforting but also super easy to whip up a batch in the morning or evening. You can make them sweet or savory and they store well in the fridge. I usually make a big batch and cook them up on my griddle and store them layered with parchment paper between layers in the fridge for a few days (as if they last that long).


4c butternut squash, shredded (food processor or shredder)
3 eggs, whisked
1 small onion (optional - I add for a more savory approach)

Optional Toppings:
blackberry preserves
unsweetened applesauce
greek yogurt

In a large bowl make batter by mixing together squash, eggs (and onion if using)
Use your hands to form batter into 3 inch patties
In a large skillet, heat oil (I typically use EVOO but have used Grapeseed in the past with success)
Fry patties on each side over medium heat until golden brown and crispy

Top with your favorite topping or enjoy plain.

Thanks Hubs

Gotta give some props to the hubs for the blogs' face-lift. He thought it was a little ho-hum and took some time to update it for me! He even added a search bar feature! It's so exciting! He's back from visiting the grandparents in Arizona and feeling better and I'm still feeling under the weather (boo!). But, to thank him for updating the blog, I think I'll make some of Elana's Pantry Pumpkin Bars for dessert tonight. Yum, Yum! I'll let you know how they are !!

Wednesday, October 20, 2010

Paleo Pizza

I've tried a couple versions of paleo pizza. I wasn't impressed. One recipe used almond flour but the crust was too soggy and you couldn't hold it in your hand. I tried to save some leftovers but that was a disaster! There is another "primal/paleo" pizza recipe for a cauliflower crust but it uses a ton of cheese just for the crust alone.

Then along came this recipe. It's awesome. It might be a weekly event in the Trzop-Vos, Vos household as the hubs says. It is easy to make and versitile. I think you could even freeze the crust for future use but haven't tried this yet. You can hold the pizza slice in your hand like "normal" pizza or use a knife and fork. The crust was really tasty too! I call this my almost paleo pizza because I did use some raw milk mozzarella cheese, but you can omit if you are trying to avoid dairy.

Another Mark's Daily Apple Hit - Perfect Primal Pizza The link is actually a video, so below is the transcribed version of the video with some added commentary from me!

Seriously, enjoy!

Preheat oven to 350 degrees

4 eggs
1/3c coconut flour **make sure you sift to avoid lumps
1/3c flax meal
1/2c coconut milk
spice (optional: I used parsley,basil and garlic powder and highly recommend it!)


Mix eggs, flour, meal and milk in a bowl until it looks like pancake batter consistency. Don't worry it won't be too thin! Add spices if using.

Place parchment on a cookie sheet. **This is a key step! At the 10-minute mark you will need to flip the crust over and parchment paper makes this sooo much easier! I ran out and only had aluminum foil which did not work very well!

Pour batter onto cookie sheet and form into the shape you desire. Any shape will do. I did a rectangle because it was really easy but a circle or square or triangle will work too!

Put crust in the oven for 10 minutes. At the 10 minute mark, remove crust from oven and flip over. Place crust back in oven for 10 more minutes.

While the crust is cooking, prepare your toppings. I used sausage, ham, pepperoni (nitrate/nitrite etc free), onions and mushrooms. I cooked the meats in a skillet and threw in the veggies toward the end just to let them soften a little while my crust was cooking.

At 20 minutes remove the crust from the oven. Top with your favorite sauce (or make your own!), toppings (meats/veggies) and cheese if using.

Put the oven on broil and put the pizza back in the oven for 60 seconds or until the cheese it melted.

Remove from oven, slice, serve and devour!!

** Update! 10/26/2010 - The hubs and I had this for dinner last night. It truly is a great recipe. It's so easy and quick and oh so delicious. I got some more parchment paper and it really made all the difference. It was so much easier to flip. A couple of things I noticed: make sure you don't leave the dough/batter to thick on the cookie sheet otherwise it won't be as crispy as you may like it. Also, don't be afraid to spread the batter a little thinner and cover more area on your cookie sheet. Still a delish recipe and I highly recommend it!! **

Strawberry Ice Cream

Have I mentioned how much I love Elana's Pantry? Back in the summer I really wanted an ice cream maker but was deterred by the hubs. Recently I was out yard saling and found a Cuisinart Automatic Frozen Yogurt and Ice Cream maker for $8! Score!! So, I decided to give Elana's Homemade Strawberry and Vanilla Bean Ice Cream a try! Mine did not look like the version in her picture. Perhaps it's because I omitted the agave. It was still good but more like Italian Ice. It was my first try at ice cream so I'll give it another try!

Strawberry Ice Cream
(1) 13.5 ounce can coconut milk
(1) 10 ounce package frozen strawberries
¼ cup agave nectar **I omitted
1 tablespoon vanilla extract
¼ teaspoon vanilla beans (optional) ** I added

Blend all ingredients in a blender
Pour into ice cream maker and process according to instructions


It's chili time again. I love chili in the fall! This is my sister's recipe and it's so delish, it's my favorite chili recipe! The crock pot makes it a super fast and easy dinner. You can add beans about a half-and-hour before you serve, but since I don't eat beans these days, I omit. Serve with some delicious raw cheddar cheese (just a bit!) on top!

1 lb ground beef
1 lb mild or hot (depending on preference) sausage
1 large onion
2 cloves of garlic (finely chopped)
1 can (28 oz) diced tomatoes, undrained (usually, I get the chili kind or the onion/garlic kind)
1 can (15 oz) tomato sauce (unsalted is always a good choice)
2 T chili powder
1 & 1/2 t ground cumin (this is the secret to this recipe!)
salt and pepper to taste
1 or 2 cans light or dark kidney beans (depending on how much you want) rinsed & drained

1. Brown beef and sausage in skillet until cooked

2. Mix beef and remaining ingredients, except beans in a slow cooker (or pot, if using the stove, add the beans)

3. Cover and cook on low setting for 6 to 8 hours or on high for 3-4 hours. The longer it cooks and simmers the better is tastes or until onion is tender -- you can't cook it too long!

**If you don't use a crock pot, add all ingredients and cook until heated through. Cook for at least an hour and a half until it reaches desiered consistency. Boil at first then simmer the remaining time**

4. Stir in beans then cover and cook on high for 15-20 minutes.


It's getting cold outside and there is nothing better than a warm, soupy comforting dish on a chilly fall night. I was worried that the cauliflower in the dish would be overwhelming, but I was happily wrong. It really helps add the rice texture of the traditional Jambalaya dish. This is super easy to make and so delish! The hubs and I even argued over who would get the leftovers.

This is another Mark's Daily Apple hit!!

2 large chicken breasts, cut into bite-size pieces
1 lb andouille sausage, cut into ¼ inch thick slices (I use Aidells found @ Kroger)
1/4 cup olive oil
1 cup onion, chopped
1 large bell pepper, chopped
2 cloves of garlic, minced crushed
1 14.5 oz can diced tomatoes, undrained
1.5 cups chicken stock (I used Pacific something organic free range reduced sodium broth)
1/2 tsp dried leaf thyme (I omit because I hate dried thyme)
1 tbsp parsley (fresh is preferable, but dried will do in a pinch!)
1 tsp chili powder
1 large head of cauliflower
2 cups shelled, deveined and cleaned shrimp
Salt and pepper to taste

In a large skillet, heat the olive oil and lightly cook the sausage and chicken over medium heat.

Once golden, add onion, bell pepper and garlic and sauté until onion becomes translucent.

Transfer items from the frying pan into a large pot. Add diced tomatoes, chicken broth, thyme, parsley and chili powder and bring to a simmer.

While the mixture is simmering (you’ll want to let it go for about 20 minutes, uncovered, stirring occasionally), place the cauliflower in a food processor and shred until it becomes the consistency of rice. Add the cauliflower “rice” to the mixture and simmer for another 15 minutes until tender.

Add shrimp and simmer for another 5 minutes. Add salt and pepper to taste and adjust other spices as needed.

Serve piping hot. Enjoy!!

Wednesday, October 13, 2010

Fall Dinner

Tonight's dinner was delicious! It was a little time consuming to make the sweet potato chips, but well worth the effort. They are delicious!

Apple-Stuffed Roasted Chicken
Sweet Potato Chips
Sauteed Beet Greens

Beet Greens:
1 bunch beet greens
Salt and pepper to taste
Wash and pat dry the beet greens. Chop into manageable chunks. Heat oil in a skillet. Add beet greens and saute until tender. Salt and pepper to taste.

Apple-Stuffed Roasted Chicken from Mark's Daily Apple

Click on the link for the recipe, it's not in typical recipe format so make sure you read through the whole recipe. Just a couple of notes. I didn't have duck fat, tallow or anything else animal fat wise to make the recipe. I fried the sweet potato chips in bacon grease then drained them on paper towels.

Official taste-tester says: One of the best combos. The chips are amazing.

Monday, October 11, 2010

Paleo Waffles? It's possible!!!

I found this recipe on the blog Jen's Gone Paleo . I wanted something yummy for a special brunch .. they were fantastic!! The original recipe came from the gluten free almond flour cookbook and called for 1/4 cup agave. I don't think they'd be edible if it had more sugar!!! But check out Jen's blog because she gives a lot of substitutions.

2 Large Eggs
1T raw honey
1 T. Vanilla Extract
1/4 C. Water
1.5 C. Blanched Almond Flour
1/2 tsp. Sea Salt
1/2 tsp. Baking Soda
1/2 tsp. Cinnamon
1 T. Arrowroot Powder
1/2 Apple (I used Gala), grated
1/4 C. Shredded, Unsweetened Coconut
Grapeseed oil, for greasing

In a medium bowl, whisk together eggs, honey, vanilla, and water, until smooth.
Add the almond flour, salt, baking soda, arrowroot powder, and cinnamon. Mix thoroughly,
Add apple and coconut. Mix to combine.
Scoop or ladle (approximately 1/4 C.) into heated (and greased, if needed) waffle iron.
Serve with 1 T. warm maple syrup (use the real stuff). ** I thought they were so good, they didn't syrup, but what's a waffle without syrup.

The waffles cook super quick, so keep an eye on them. They'd also make good pancakes.

Wednesday, October 06, 2010

Baked Fish with Mushroom Sauce

This is my attempt at making a dish my Mom used to make paleo. It turned out really tasty though it reconfirmed my dislike of thyme!! Husband gave it good ratings and it will be on the menu again!!


2 tablespoons EVOO
1-1/2 cups sliced mushrooms
1 onion, finely chopped
3 cloves garlic, minced
2 tablespoons arrowroot
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup coconut milk
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 pound fish fillets


Preheat oven to 350 degrees. Grease a 2 quart glass baking dish and set aside.
Melt EVOO in medium saucepan; add mushrooms, onion, and garlic and cook until liquid evaporates, about 10 minutes. Add arrowroot, thyme, salt, and pepper and cook and stir for 2 minutes. Add coconut milk; cook and stir until thickened and bubbly. Remove from heat and add lemon juice and peel.

Place fillets in prepared baking dish and cover with sauce. Bake at 350 degrees for 15-20 minutes or until fish is cooked and flakes when tested with fork.

It only took 15 minutes for it to bake in my oven.

Saturday, September 18, 2010

Yum. Salad. Bacon. Chicken. Avocado. Yum

This salad is great! If you haven't checked out Mark's Daily Apple, you need to! He's also got a great new cookbook (the Primal Cookbook - which I own) which is well worth the purchase!

This salad is sure to please even the largest carnivore in your family (I speak from experience on this matter!). It's really quick, flavorful and filling.

Bacon, Chicken and Avocado Salad


1/4 pound bacon, or 4-5 slices, cut into 1/2 inch bits
8 boneless, skinless chicken thighs, chopped into 2 inch pieces, seasoned with salt and pepper
1 avocado – peeled, pitted and cut into 1-inch chunks
1 head romaine lettuce, chopped
1/4 cup chopped red onion
1/2 cup chopped walnut
1 apple – cut into 1 inch chunks (optional)

In a pan over medium heat, cook the bacon “bits” until crisp.

Remove and set aside, but save the bacon grease in the pan. Next, add the chopped and seasoned chicken thighs to the pan and sauté in the bacon grease. Cook the chicken and turn so that every side is browned.

Allow it to simmer over low heat while you prepare the rest of the salad.

Toss the chopped romaine, avocado, chicken and bacon together. Top with red onion, walnuts and apple. Dress with your favorite vinaigrette, or use Lauren’s:

Balsamic Apple Vinaigrette

1/4 cup balsamic vinegar
2 tablespoon apple cider
1 shallot, minced
2 cloves garlic, minced
1 teaspoon mustard
pinch salt
pinch black pepper
1/3 cup extra virgin olive oil
Mix all ingredients except olive oil (using a whisk, food processor, or blender). Slowly add in olive oil drop by drop to make an emulsion (like you would when making mayo) until it is all incorporated.

Chocolate Cupcakes

I love Elana's Pantry! She has the best recipes! So I wasn't too happy with my Cranberry Apple "cheese"cake so I decided to whip up a batch of these Gluten Free Chocolate Cupcakes. I decided to use her recipe for the Peanut Butter Icing found in her cookbook The Gluten-Free Almond Flour Cookbook (page 124).

I was inspired to make the chocolate/peanut butter frosting combo by my visit to Abbey Girl Sweets in downtown Cincinnati, OH. It was a particularly rough week this past week and I needed a cupcake pick-me-up so I took a little break from work and found myself at Abbey Girls. It's a great bakery and I had an amazing chocolate cupcake with peanut butter icing. Thus I was inspired to make a more healthful (and sort-of paleo) version. It still needs some work and I need to work on the icing, but I was pleased overall. Next time I might get a Newman's Own dark chocolate almond butter cup, cut it in quarters and top each cupcake (Abbey Girl cupcakes does that with the chocolate/pb cupcake).

Just a quick note on agave .. though I like dessert, I don't like things that are too sweet, so typically I half the amount of agave in a recipe. I halved the amount of agave in the cupcakes and the frosting and think it turned out pretty good.

oh, and did I mention these are ridiculously easy and quick to make?

¼ cup coconut flour
¼ cup cocoa powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
3 eggs
¼ cup grapeseed oil
½ cup agave nectar

In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda
In a large bowl, blend together eggs, oil and agave
Blend dry ingredients into wet thoroughly
Line a cupcake tin with paper liners and scoop a scant ¼ cup into each
Bake at 375° for 20-22 minutes
Cool and cover with frosting

Peanut Butter Frosting:
1c peanut butter (I used natural peanut butter)
1/2c agave
1/2t sea salt
1 t vanilla

In a large bowl whip the pb and agave until smooth with a handheld mixer. Blend in the salt and vanilla and continue blending until rich and creamy.

Cranberry Apple "Cheese"cake

I decided to try something from the Rawmazing website for the CFN Farewell to Brent Bash. It didn't turn out as well as I'd hoped, but I am definitely going to try it again because I think it's worth it! I think there were 3 big problems to my version 1) I tried to hurry it and didn't read the total instructions before I started so time was a issue, 2) I had a 10" spring-form not a 6" which made it rather flat to cover the surface instead of high and 3) the directions I printed were from the tastykitchen blog which was the same title of recipe, but this version went into greater details so I wish I would have read both before .. but it tasted good and I'll definitely try it again!

Cranberry Apple "Cheese"cake


1 C Almonds
4 Dates, soaked until soft with pit removed


3 Apples, peeled and sliced thinly
1/4 C Agave
1/2 t. Cinnamon
1/3 C Dried Cranberries
2 T Coconut Butter
1/3 C Crust


2 C Cashews, soaked for at least 2 hours
1 t. Lemon juice
1/2 C Coconut Butter (softened in dehydrator)
1/4 C Agave
1 t. Vanilla
1 t. Cinnamon
1/4 t cloves
1/4 t nutmeg

Read Through This Recipe Before Beginning

2 hours before: Combine apples, agave and cinnamon. Place on non-stick dehydrator sheet and dehydrate at 116 for 2 hours, stirring once during dehydration.

Make crust: Place almonds in food processor. Process until finely ground. Add dates, process until well mixed. Set aside 1/3 cup of the crust. Press remaining into spring form pan. I used a 6″ for this recipe. You may have extra crust. Place in refrigerator.

Make Filling: Combine all ingredients in food processor. Process until smooth. This will take a bit. Pat over crust and return to refrigerator. Finish Topping: Combine dehydrated apples, dried cranberries, coconut butter and 1/3 C crust. Press over top of cheesecake. Return to refrigerator and chill for 2 hours before serving. Slice with sharp knife. Serves 8.

Thursday, September 16, 2010

Paleo Stuffed Green Peppers with Cauli Rice

Inspired by a recent post over at Elana's Pantry, I made these delicious stuffed green peppers for dinner last night. I made several modifications to the original recipe. The recipe below contains my modifications. Super yummy and really easy to make!

Stuffed Peppers
6 bell peppers (I used green)
1 pound ground beef (natural, no hormones added)
1/2 pound breakfast sausage (Bob Evans Naturals)
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon celtic sea salt
6 small slices of raw milk cheddar cheese

In a medium sized bowl mix all the ingredients
Cut the tops off of the peppers and set aside
Place peppers in an 11 by 7 inch pyrex baking dish
Stuff the peppers with the meat mixture; place one slice of cheddar on each pepper. place tops on peppers to close
Bake at 350° for 1 hour (**I needed about 10 extra minutes)

We also tried the cauli rice recipe on Elana's Pantry. It was a good alternative to rice and gave the same consistency.

Cauliflower Riceprint this post
4 tablespoons olive oil
1 medium onion, diced
1 cup celery, finely diced
1 head cauliflower, trimmed and coarsely chopped
¼ teaspoon celtic sea salt

In a large skillet, heat olive oil over medium heat
Saute onion over medium heat for 10 minutes, until soft
Add celery to skillet and saute for 5 minutes
Meanwhile, place cauliflower in a food processor with the "S" blade and process until the texture of rice
Add cauliflower to skillet, cover and cook 5-10 minutes, until soft, then add salt

Wednesday, August 18, 2010

My Favorite Banana Pudding

Banana Pudding
1 cup Sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (whole or 2%)
1 teaspoon vanilla extract
1 tablespoon butter (not margarine)
4 egg yolks (large eggs or better)
box of Vanilla wafers
4-5 ripe bananas


4 egg whites, at room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Preheat oven to 375°F.
Line the bottom of a 9" x 9" baking dish with a layer of vanilla wafers. This recipe will not use the whole box, so you may snack, but don't get carried away.

Peel the bananas and slice into 3/8-inch rounds; use a ruler (I'm kidding). Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.

Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.

In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] Remove from heat.
Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.

Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.

Bake in a preheated 375°F oven until meringue browns, 12 to 15 minutes, depending upon your oven.

Tuesday, July 27, 2010

Lemon Cake

I was looking for a light and refreshing summer cake. This is it! It's really easy to make and makes two cakes! Perfect for a food day at work. It's a three step process, bake cake, make syrup, make icing; but it's easier and quicker than you think!

Lemon Cake

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.


I got a lot of compliments on this Baklava today! It's definitely time consuming, but a very delicious outcome!!!

1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
1 lb of phyllo dough
1 cup of butter, melted
1/3 cup of sugar
1 teaspoon of ground cinnamon
1/3 teaspoon of ground cloves
For the syrup:
1 cup of water
1 cup of sugar
1/2 cup of honey
2 tablespoons of lemon juice
1 cinnamon stick
Finely ground pistachios for garnish (optional)
1 Lightly grease a 9x13 pan and set the oven to 350°F.
2 Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.
3 Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.
4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.
5 Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.
6 Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.
7 While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.


1/2 cup vegetable oil
2 large onions, chopped
2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper to taste
1 1/2 (16 ounce) packages phyllo dough
3/4 pound butter, melted

Preheat oven to 350 degrees F (175 degrees C).
Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat with the remaining filling and phyllo dough.
Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

Tuesday, May 04, 2010

These are so delicious. Make them today. Make sure you share, or you will eat the entire batch. Amazing. Simply. Amazing. If you don't already own Elana Amsterdam's The Gluten-Free Almond Flour Cookbook (of the blog Elana's Pantry) you need to own it. It's amazing!

Vanilla Cupcakes with Raspberry FIg Filling:

Cupcake Batter:
3 c blanched almond flour
1/2 t salt
1/2 t baking soda
1/4 c grapeseed oil
1/2 c agave nectar
2 lg eggs
1 T vanilla extract
1/2 t apple cider vinegar
1/4 t orange zest

1/2 c dried figs
1/2 c raspberry fruit spread (*I chose the variety that was sweetened by fruit juice and had no other ingredients or added sugar)

Preheat the oven to 350F. Line 24 mini-muffin cups with paper liners.

To make the batter, combine the almond flour, salt, and baking soda in a large bowl.

In a medium bowl, whisk together the grapeseed oil, agave nectar, eggs, vanilla, vinegar, and orange zest. Stir the wet ingredients into the almond flour mixture until thoroughly combined.

To make the filling, place the figs in a food processor and pulse to a fine paste. Gradually pulse in the raspberry fruit spread.

Scoop 1 heaping TEASPOON of batter into each lined mini-muffin cup. Drop 1 TEASPOON of the raspberry-fig mixture into the batter. Cover the filling by scooping an additional heaping TEASPOON of batter onto each cupcake.

Bake for 12-17 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 30 minutes, then serve.

Salmon Burgers

As always, thanks Elana's Pantry for this great recipe! This is such a great summer/spring recipe! It tastes so fresh thanks to the fresh dill.

Salmon burgers:

1 lb skinless salmon fillet
1/2 c blanched almond flour
2 lg eggs
1 T lemon zest
1 T finely chopped fresh dill
1/2 t salt
2 T grapeseed oil

Rinse the salmon, pat dry, and cut into 1/4-inch cubes.

In a large bowl, combine the salmon, almond flour, eggs, lemon zest, dill, and salt. Form the mixture into 2-inch patties.

Heat the grapeseed oil in a large skillet over medium-high heat. Cook the patties 4-6 minutes per side, until golden brown. Transfer the patties to a paper towel-lined plate and serve.

Tuesday, April 27, 2010

Paleo Pecan Raisin Bread!

And the best part is (1) it's like bread, (2) it is super easy to make and (3) NO AGAVE!!!

Seriously, try this today.

Pecan-Raisin Bread

3/4 c creamy roasted almond butter @ room temp
4 lg eggs
1/4 c blanched almond flour
1/4 c arrowroot powder
1/2 t sea salt
1/2 t baking soda
1 t cinnamon
1/2 c pecans, coarsely chopped **
1 c raisins

Preheat oven to 350F. Grease a 7x3 loaf pan with grapeseed oil and dust with almond flour.

In a large bowl, mix the almond butter with a handheld mixer until smooth, and then blend in the eggs. IN a medium owl, combine the almond flour, arrowroot powder, salt, baking soda, and cinnamon. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the pecans and raisins. Pour the batter into the loaf pan.

Bake for 45-50 min on the bottom rack of the oven, until a knife inserted into the center comes out clean. Let the bread cool in the pan for 1 hour, then serve.

To store: wrap the bread in a paper towel, place in a resealable plastic bag and refrigerate. WIll keep for up to six days (as if it would last that long!).

Thanks Elana's Pantry for the recipe!

**the only change I would make would be to toast the pecans first.

Friday, April 23, 2010

Paleo Meatloaf

I wanted to create a flavorful and delicious meatloaf for lunch. So, I took some advice from CrossFit Dallas Central and made a couple of alterations. It resulted in a delicious meat-y dish that I now love. It's ridiculously fast and forgiving and you can add your favorite things to it!

Paleo Meatloaf:

2 lbs. Ground Beef (I used 1# 91% Laura's Lean and 1# Kroger "natural's")
1 Bell pepper finely diced
1 White or yellow onion (approx. 1/2 lb.) finely diced
2 large eggs
Black Pepper to taste
1/2c Almond Flour
3+ Strips bacon

Preheat your oven to 325 degrees and adjust to the middle rack. Combine everything except for the bacon, put in a loaf pan. Top with bacon slices. Bake for 35-45 minutes.

Next Time:
I would add a little more salt and pepper
I would add garlic
I would add more bacon
Add carrots

Carrot Cake

I made this as-Paleo-as-a-carrot-cake-can-get recipe for Easter. Even non-Paleo people liked it! I didn't make the frosting, but I am sure it is delish!

Carrot Cake:

3 cups blanched almond flour
2 teaspoons celtic sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
½ cup agave nectar
¼ cup grapeseed oil
3 cups carrots, grated
1 cup raisins
1 cup walnuts

In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
In a separate bowl, mix together eggs, agave and oil
Stir carrots, raisins and walnuts into wet ingredients
Stir wet ingredients into dry
Place batter into 2 well greased, round 9 Inch cake pans
Bake at 325° for 35 minutes
Cool to room temperature and spread with coconut cream frosting

Coconut Cream Frosting

1 cup coconut milk
1 cup agave nectar
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil

In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
In a small bowl, combine arrowroot and water to form a smooth paste
Pour arrowroot mixture into saucepan
Mix contents of saucepan with a hand blender and bring to a boil, briefly
Remove pot from heat and very gradually blend in coconut oil
Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
Remove from freezer and blend again, until fluffy
Spread over cake or cupcakes

Cinnamon Rolls - Not AT ALL good for you

I love Ree Drummond. I want to be her and live on her ranch and cook all the time. Everything except for the five kids; that's a lot of work! Anyway, I made her cinnamon rolls for a food day at work. They were amazing, delicious and life changing. They are not good for you. Not at all. But they are oh so good .. try these. Just note the recipe makes 7 or 8 (mine made 8 - a total of 56 rolls) round baking dishes of cinnamon rolls. Not that that is a bad thing. Also make sure your read her instructions on her site, they are good and fun. Just click on the words "Cinnamon Rolls" below. Oh, and if you feel if-y about the coffee , don't be. I hate coffee but added it anyway and it was delish. I asked people at work and they said it's great!

Cinnamon Rolls

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt

Preparation Instructions
Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Almond Flour

Almond Flour

I recently bought 25 pounds of almond flour. I had no idea how much 25 pounds of almond flour was until the huge box came. It's a lot of almond flour. I'm going to have to bake a lot ...

If you need any, check out they are great with incredibly low shipping rates.

Paleo Pancakes

Eek! Sorry for the posting hiatus! I drove to New York for a late Easter with the fam and then got sick! But, I'm back and so are the recipes!!

Breakfast it by far my most favorite meal of the day. Historically, pancakes are my favorite thing, specifically banana-walnut pancakes. So I miss them! These pancakes are a delicious alternative to regular pancakes. You can even add your favorite ingredients to them if you want! Make a big batch and store them in the fridge, heat them up for 25-30 seconds for a super quick breakfast treat!

Paleo Pancakes (thanks for the recipe Elana's Pantry!)

2 eggs
¼ cup agave nectar**
1 tablespoon vanilla extract
1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
grapeseed oil for sautéing

In a blender, combine eggs, agave and vanilla and blend on high until smooth
Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter
Let batter sit for 15-20 minutes to thicken up
Warm grapeseed oil in a large skillet over medium heat
Ladle pancake batter onto skillet - make silver dollar size
Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
Remove from heat to a plate
Repeat process with remaining batter, adding more oil to skillet as needed

**In an effort to reduce my sugar I halved the amount of agave.

Wednesday, March 17, 2010

Paleo Brownies

Yum. Yum. Yum.

**Just a quick note - I cut the agave down to half of what the recipe calls for, I just thought it was a lot. I am glad I did because they were super rich and I think any more would have made it too intense.


1 (16) ounce jar salted almond butter, smooth roasted
2 eggs
1 ¼ cups agave nectar
1 tablespoon vanilla extract
½ cup cocoa powder
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dark chocolate 73%

In a large bowl, blend almond butter until smooth with a hand blender
Blend in eggs, then blend in agave and vanilla
Blend in cocoa, salt and baking soda, then fold in chocolate chips
Grease a 9 x 13 pyrex baking dish
Pour batter into dish
Bake at 325° for 35-40 minutes

Wednesday, March 10, 2010

Butternut Squash Latke

This creates a well rounded and satisfying breakfast!


4 cups butternut squash, peeled and grated
1 small onion, peeled and grated (**I've had with and without onions, both are good, but I prefer without)
3 eggs, whisked
grapeseed oil, for frying(**I use olive oil)

-In a large bowl make latke batter by mixing together squash, onion and eggs
-Use your hands to form batter into 3 inch patties
I-n a large skillet, heat oil
-Fry patties on each side over medium heat until golden brown and crispy
-Remove latkes from pan and place on a paper towel lined plate to drain excess oil
-Repeat Steps 2-4 until batter is used up
-Serve with applesauce, sour cream or yogurt

Tuesday, March 09, 2010

Paleo Roasted Broccoli Pizza

Recipe to follow!

Very Vanilla Cupcakes - Paleo!

A co-worker is having a birthday and she actually eats like me (well, almost)! So, I thought I'd make her some paleo cupcakes. They are as paleo as a cupcake can get (let's not get into the Agave debate!!!). So, vanilla cupcakes with chocolate frosting, yum!!!

Ok, I'm going to try 2 different recipes for this! I'll let you know which one is better!!

Cupcake 1:
½ cup coconut flour, sifted
½ teaspoon celtic sea salt
¼ teaspoon baking soda
6 eggs
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract

-In a medium bowl, combine coconut flour, salt and baking soda
-In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
-Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
-Pour batter into well oiled muffin tins
-Bake at 350° for 20 minutes
-Cool completely
-Top with chocolate frosting

Cupcake 2:

2 large eggs, separated
1/4 c grapeseed oil
1/2 c agave nectar
1 T vanilla extract
1 T freshly squeezed lemon juice
2 & 1/2 c blanched almond flour
1/2 t sea salt
1/2 t baking soda

-Preheat oven to 350. Line 10 muffin cups with paper liners.
-In a large bowl, whisk the eggs yolks until pale yellow with a handheld mixer, then whisk in grapeseed oil, agave, vanilla, and lemon juice. In a medium bowl, whisk the eggs whites to stiff peaks with a hand held mixer. Gently fold the egg whites into the yolk mixtures.
-In a separate bowl, combine the almond flour, salt, and baking soda, then gently fold into the egg mixture. Scoop the batter into the prepared muffin cups.
-Bake for 20-30 min, until the tops are golden brown or a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 30 minutes; the center will sink just a bit - that is normal. Frost, if desired, then serve

Chocolate Frosting:

1 cup dark chocolate 73%
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt
-In a small saucepan over very low heat, melt chocolate and grapeseed oil
-Stir in agave, vanilla and salt
-Place frosting in freezer for 15 minutes to chill and thicken
-Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
-Frost over cake, chocolate or vanilla cupcakes or between cookies

Savory Vegetable Quiche - Paleo!

The crust smells amazing when it's baking and the whole thing is amazing!!! YUM!!

Savory Vegetable Quiche

1 & 1/2 c blanched almond flour
1/2 t sea salt
1/2 t baking soda
1 T minced scallions (white and green parts)
1/4 c grapeseed oil
1 T water

Preheat oven to 350.

In a large bowl, combine almond flour, salt, baking soda, and scallions. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press dough into a pie pan.

Bake for 12-15 minutes, until golden brown. Remove from the oven and let cool completely before filling.


2 T grapeseed oil
1 medium onion, thinly sliced
1 clove garlic, thinly sliced
1 c mushrooms, thinly sliced
1/4 c finely chopped sun-dried tomatoes (dry packed)
3 large eggs, whisked
4 oz goat cheese (** I omitted this ingredient to make it paleo)
1/2 t sea salt
1 savory pie crust

Preheat oven to 350

Heat the grapeseed oil in a large skillet over medium heat. Saute the onion for 8-10 minutes until soft and translucent. While the onion is sauteing, steam the broccoli until it is bright green. Add the steamed broccoli, garlic, mushrooms, and tomatoes and saute for 15-20 minutes, until the broccoli softens. In a large bowl, combine the eggs, cheese (** if using), and salt. Stir in the sauteed vegetables, then pour the mixture into the crust.

Bake for 30-35 minutes until browned around the edges and cooked through. Let the quiche cool in the pan for 30 minutes, then serve.

Blueberry Banana Muffins

Blueberry Banana Muffins:

3 cups blanched almond flour
1/4 t sea salt
1 & 1/2 t baking soda
2 T grapeseed oil
3 large eggs
2 c (4-5) mashed very ripe bananas
1 c frozen blueberries

Preheat the oven to 350. Line 12 muffin cups with paper liners.

in a large bowl, combine the almond flour, salt and baking soda. In a medium bowl, whisk together the grapeseed oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Stir the bananas into the batter, then fold in the blueberries. Spoon the batter into the prepared muffin cups.

Bake for 35-40 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 min, then serve.

My Favorite Kitchen Things

I think I've done this once before. My favorite kitchen things are my Kitchen Aid Stand Mixer, my cast iron skillet (thanks Mom!), and my steamer. I love all these things and can't live without them!