Category Archives: Recipes

Spring Forward with Salads

There’s something about Spring that makes me think of salads.

spring

Maybe it’s because the trees are starting to bloom or because the air smells fresher or because it’s a new beginning OR maybe it’s because Spring is quickly followed by Summer which means it’s bikini time and I am DETERMINED to wear one despite having a baby in January!

Sundays are meal prep days and for the past few weeks I’ve been prepping salads to eat for lunch for the week.  (This has worked out REALLY well since, during the day, I don’t have time to chop veggies and put together something other than a PB&J – which is what was happening before I started meal prepping).

So, I wanted to share some delicious salads that I’ve recently discovered that you can have for lunch OR dinner OR both 🙂

QUINOA AND SMOKED TOFU SALAD

(serves 6)

q salad
INGREDIENTS
  • 2 cups water
  • ¾ teaspoon salt, divided
  • 1 cup quinoa, rinsed well (see Tip)
  • ¼ cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 small cloves garlic, minced
  • ¼ teaspoon freshly ground pepper
  • 1 6- or 8-ounce package baked smoked tofu, (see Tip), diced
  • 1 small yellow bell pepper, diced
  • 1 cup grape tomatoes, halved
    1 cup diced cucumber
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh mint

PREPARATION

  1. Bring water and ½ teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.
  2. Meanwhile, whisk lemon juice, oil, garlic, the remaining ¼ teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.

source: http://www.eatingwell.com/recipe/251928/quinoa-smoked-tofu-salad/

QUINOA SPINACH SALAD

QUI

Ingredients
  1. 2 cups fresh spinach
  2. 1 orange, sliced
  3. 1/2 cups strawberries, sliced
  4. 1/4 cup blackberries
  5. 1 apple, diced
  6. 1/2 cup prepared quinoa
  7. 1 lemon, juiced
  8. 1/2 cup olive oil
  9. 1/4 cup fresh basil, sliced into strips
  10. salt and pepper to taste
Instructions
  1. Assemble the ingredients for the salad.
  2. Sprinkle with prepared quinoa
  3. For the dressing, combine olive oil, lemon juice and fresh basil into a small mason jar.
  4. Cover and shake until well combined.
  5. Toss the salad with some dressing and serve.

source: http://www.carrieelle.com/quinoa-spinach-salad-lemon-basil-vinaigrette/

(NO MAYO) MEDITERRANEAN TUNA SALAD

tun

INGREDIENTS

  • 1 Tbs extra virgin olive oil
  • 1 Tbs fresh lemon juice
  • 1 can light tuna in water, drained
  • 1/4 cup red onion, sliced thin
  • 1/4 cup roasted red bell peppers (jarred in water), chopped
  • 2 Tbs fresh basil, chopped
  • black pepper to season

DIRECTIONS

  1. In a small bowl, whisk together the lemon juice and olive oil until emulsified. Stir in the tuna, red onions, roasted bell peppers and basil. Season to taste with black pepper. Boom.
  2. Serve as a sandwich with bread, half of a pita, or a sandwich thin. This is also AMAZING served over some greens for a yummy, filling salad.

source: http://thefoodieandthefix.com/no-mayo-mediterranean-tuna-salad/

DECONSTRUCTED FISH TACOS  SALAD

FISH

INGREDIENTS

  • 12 oz fish or shrimp
  • salt-free taco seasoning
  • fresh cilantro
  • 3 limes
  • 1 cup diced mango
  • 1 avocado, 1/2 of it diced
  • 1/4 cup diced red onion
  • 1 Tablespoon diced jalapeno
  • 1/4 cup plain Greek yogurt
  • 1/2 cup water
  • 1 clove garlic
  • Salad greens, chopped
  • Cabbage, shredded

DIRECTIONS

  1. Marinade the fish in taco seasoning, juice from 1 lime, and a small bunch of cilantro. Let sit for 20 minutes.
  2. Combine the mango through the diced red onion from the list of ingredients to make the salsa, using the 1/2 diced avocado. Add juice from one lime and a tablespoon of chopped cilantro.
  3. Grill fish until flaky and white.
  4. While the fish is cooking, make the Avocado Cilantro dressing. Simply place 1 cup of cilantro leaves and stems, the remaining half of avocado, the Greek yogurt, water, garlic and squeeze of lime. Pulse and you are DONE! Go check on your fish.
  5. Plate your salad with greens and cabbage, fish, mango salsa, and top with a Tablespoon of the delicious dressing.

source: http://confessionsofafitfoodie.com/2015/08/21-day-fix-deconstructed-taco-salad-with-avocado-cilantro-dressing/

 

I hope you enjoy these!!!

Weekly Dinner Menu Made Easy

Alright y’all!  As I said, I’m back on this blog and one of the things I like to do is post a weekly dinner menu.  Let’s face it – it’s HARD to come up with meals that are HEALTHY for your family and relatively easy to make.  Maybe it’s not that hard…but…having to do it every…single…week makes it seem tedious and monotonous.

If I don’t have the mental energy to devote some of my creativity to meal planning for the week, I’ll ask my husband – “What do you want for dinner this week?”

His answer usually?  “I don’t know.  Food.”  OR “Something with meat.”

(Insert eye roll here)

I don’t know if it goes like that in your house or not…but in case it does…my goal is to make it simple for you!!

So…here you go…here are 4, HEALTHY and TASTY meals you can make!!!

P.S. They are all Paleo since my plan this week is to follow the Ultimate Reset recipes for breakfast and lunch and have a Paleo meal for dinner.

CHICKEN SATAY WITH CREAM ALMOND SAUCE AND CUCUMBER SALAD

satay

Ingredients:

1 lb chicken thighs, boneless skinless

½ small bunch cilantro

2  English cucumbers

1 (1 inch) piece ginger root

1 lime½ medium red onion

crushed red pepper

honey

natural almond butter

rice vinegar

tamari soy sauce

turmeric

virgin coconut oil

 

Directions:

1. Peel and mince ginger. In a medium bowl, whisk together ginger, almond butter, water, vinegar, soy sauce, honey, lime juice, turmeric, and crushed red pepper. Transfer ½ of mixture to a small bowl (to use as sauce) and set aside.
1 (1 inch) piece ginger
3 tbsp natural almond butter
2 tbsp warm water
2 tbsp rice vinegar
1 ½ tbsp gluten-free soy sauce
½ tbsp honey
½ lime
1 tsp turmeric
⅛ tsp crushed red pepper

2. Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ½ (save the rest for the salad) to the medium bowl.

½ small bunch cilantro
3. Cut chicken into bite-sized pieces. Add to medium bowl and toss to coat.
1 lb chicken thighs, boneless skinless
4. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
5. Thread chicken onto 6 skewers and place on a plate. Alternatively, you can cook the chicken pieces directly on the grill/skillet without using skewers.
6. Coat grill or bottom of skillet with oil. Add skewers and cook until chicken is cooked through but still juicy, 3-4 minutes per side.
about 1 tbsp virgin coconut oil
7. In a medium bowl, prepare salad dressing by whisking together remaining cilantro, lime juice, vinegar, soy sauce, honey, and crushed red pepper.
½ lime
2 tbsp rice vinegar
1 tbsp gluten-free soy sauce
1 tbsp honey
⅛ tsp crushed red pepper
8. Peel and thinly slice onion. Wash, trim ends, halve lengthwise, and thinly slice cucumbers into half rounds. Add everything to bowl with dressing and toss.
½ medium red onion
2 English cucumbers
9. To serve, place chicken skewers on a plate, add salad, and have with almond sauce on the side. Enjoy!
Source: http://cooking.mealime.com/recipes/chicken-satay-creamy-almond-sauce-thai-cucumber-salad/1204?servings=4

ZUCCHINI AND SWEET POTATO FRITTATA

FRI

Ingredients:

  • 2 tbsp butter (Ghee) or coconut oil;
  • 8 eggs;
  • 1 large sweet potato, peeled and cut in slices;
  • 2 sliced zucchinis;
  • 1 sliced red bell pepper;
  • 2 tbsp fresh parsley;
  • Salt and pepper to taste.

Preparation

  1. Heat a pan over a medium-low heat;
  2. Add the oil and sweet potato slices and cook until soft, about 8 minutes;
  3. Add the zucchini and red bell pepper slices and cook for another 4 minutes;
  4. While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture;
  5. Season the egg mixture with salt and pepper and add to the cooking veggies;
  6. Cook on low heat until just set, about 10 minutes;
  7. Finish the frittata until golden under a heated broiler.
  8. Cut the finished frittata into wedges and serve with fresh parsley.
Tip:  Serve it with a side salad!
Source: https://paleoleap.com/zucchini-and-sweet-potato-frittata/

PALEO PIZZA SOUP

tall

Ingredients:

  • 12 oz chicken sausage, sliced (check ingredients)
  • 4 oz uncured pepperoni, cut into 4ths
  • 1 25 oz jar marinara (check ingredients for no added sugar or oil)
  • 1 14.5 oz can fire roasted tomatoes
  • 1 large onion, diced
  • 16oz mushrooms, sliced
  • 1 3oz can sliced black olives (optional)
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste

Instructions:

  1.  In a large saucepan, cook all ingredients until the onions and mushrooms are tender or for 30 minutes.
  2. Taste add any extra seasonings as desired.
  3. Serve hot!
Tip:  Serve it with a side salad and/or paleo bread
Source: www.jaysbakingmecrazy.com
CREAMY BASIL & TOMATO CHICKEN
Creamy+Basil+&+Tomato+Chicken

Ingredients:

  • 1 pound chicken boneless skinless chicken thighs or breasts
  • 1/2 yellow onion
  • 1 teaspoon coconut oil
  • 3 garlic cloves
  • 2 tablespoons sunflower seeds
  • 1 tablespoon nutritional yeast
  • 1 package basil
  • 1 tablespoon avocado oil
  • Salt & Pepper
  • 1/2 cup coconut milk
  • 1/2 teaspoon arrowroot powder
  • 1/3 cup cold water
  • 1 cup cherry tomatoes, sliced in half

Directions:

  1. Heat the coconut oil in a large skillet over medium heat until it sizzles. Slice the onion into strips while the oil heats, and then add it to the pan. Cook until translucent.
  2. Once the onion is translucent, add the chicken to the pan. Cook for 12 minutes, then flip over and cook for 13 more minutes. (To get the best sear, avoid moving it around too much between flips). Chicken should be cooked through. If it is not, continue to cook until chicken has no pink in the middle and juice run clear).
  3. Meanwhile, prepare the pesto: place the garlic in the bowl of a food processor. Pulse until the garlic is finely minced. Add the sunflower seeds and pulse serval times. Add the nutrition yeast, a sprinkle of salt, and a dash of pepper to the food processor. Finally, add the basil and avocado oil. Pulse until the basil is well minced.
  4. In a small bowl, whisk the arrowroot powder into the water. Add the coconut milk, and then whisk in the pesto. Pour the sauce into the skillet with the chicken. Bring to a gentle simmer. Add the sliced cherry tomatoes. Allow to simmer for 1-2 more minutes, until tomatoes are warmed, and serve.

Tip:  Serve it with a spinach salad

There you go!  I hope you and your family enjoy these recipes!

 

Super Food Soups

Baby, it’s COLD outside!!!  We moved to KS this summer and I didn’t realize how extreme the weather is here.  It is HOT, HOT, HOT in the summer and COLD, COLD, COLD in the winter!!

cold

Cold weather equals cozy socks, blankets, cuddling and of course…soup!

I love having soup for dinner on a cold day (much to my husband’s chagrin) but…I’m the one who does the cooking…so…when I feel like soup…then soup it is!

The recipes below are all soup with super foods in them!  What does that mean?  That it’s REALLY good for you!

To make any of these into a complete meal (and for those who scoff at soup for dinner like my one and only) add a salad, home made paleo bread, a side of chicken breast or chicken sausage (or any other meat you desire) and behold – you have a complete meal!

Pumpkin Soup with Lentils

Source: http://www.bhg.com/recipe/pumpkin-soup-with-lentils/

pump

Ingredients

  • 1 small sweet onion, cut into wedges
  • 1 yellow sweet pepper, seeded and sliced
  • 1/2 cup yellow lentils or lentils, rinsed and well drained
  • 1 tablespoon olive oil
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 26 ounce box chicken stock
  • 1 15 ounce can pumpkin
  • Salt and ground black pepper
  • Freshly grated nutmeg (optional)
  • Snipped fresh flat-leaf Italian parsley (optional)

Directions

  1. In a 4- to 5- quart Dutch oven cook onion, sweet pepper, and lentils in hot oil over medium-high heat for 2 minutes. Whisk in ginger, curry powder, cumin, stock, and pumpkin puree. Bring to boiling; reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender, stirring occasionally. Season to taste with salt and pepper.
  2. To serve, ladle into bowls and sprinkle with grated nutmeg and flat leaf parsley.

Sweet Potato, Kale and Wild Rice Soup

Source: http://www.phillymag.com/be-well-philly/2015/11/17/sweet-potato-recipes/

sweet

Ingredients

3 tbsp. extra-virgin olive oil, divided
1 onion, finely chopped
2 garlic cloves, minced
1 tsp. dried thyme
1 1/2 tsp. smoked paprika
1/2 c. wild rice
4 c. vegetable broth, chicken broth, or water, divided
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 15-ounce can navy beans, drained and divided (or 1 1/2 c. cooked white beans)
1 c. kale leaves, stems removed and leaves cut into thin strips
1 tsp. salt
Fresh parsley, chopped, to garnish
Salt and pepper, to taste

Method

Heat two tablespoons olive oil over medium heat. Add onion and garlic, reduce heat to medium-low and cook 8 to 10 minutes or until onions are translucent. Add dried thyme, smoked paprika, and wild rice. Stir everything together to coat. Add three cups of broth and bring to boil. Reduce to simmer and cook for 30 minutes. Add cubed sweet potatoes, 3/4 cup navy beans, and kale and cook for 15 minutes more or until sweet potatoes are cooked.

In a blender, puree 3/4 cup beans with one cup broth, one tablespoon extra-virgin olive oil, and one teaspoon salt until smooth. Add mixture to pot and heat until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with fresh parsley. Enjoy!

Gingered Carrot Sweet Potato Soup with Chive Cream

Source: http://www.bhg.com/recipe/gingered-carrot-sweet-potato-soup-with-chive-cream/

carr

Ingredients

  • 1 pound carrots, peeled and thinly sliced
  • 1 large sweet potato, peeled and cut in 1/2-inch cubes
  • 3 ounce cans reduced-sodium vegetable broth
  • 1 teaspoon ground ginger
  • 1/2 cup creme fraiche or sour cream
  • 2 tablespoons snipped fresh chives or sliced green onions
  • 1 ounce can no-salt-added cannellini (white kidney) beans, rinsed and drained
  • Snipped chives; ground ginger (optional)

Directions

  1. In Dutch oven combine carrots, sweet potato, broth and ginger. Bring to boiling. Reduce heat. Simmer, covered, 10 to 12 minutes, until vegetables are tender. Cool slightly.
  2. For Chive Cream, in small bowl combine creme fraiche and chives; set aside. In blender, puree vegetables with beans, one-fourth at a time, removing cap from blender lid and holding a folded kitchen towel over opening in lid. Return soup to pan and heat through. Season to taste with salt and pepper. Ladle into bowls. Top servings with Chive Cream. Sprinkle with chives and ground ginger.
  3. Cut flatbread in wedges, lightly sprinkle with Parmesan or Asiago cheese, then broil a few seconds, watching closely, just until bread is toasted and cheese is barely melted.

From the Test Kitchen

Change-Up:

Substitute russet potatoes for the carrots and sweet potato and use ground cumin in place of the ground ginger.

Freezing Tip

Prepare soup through Step 2. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top and continue with Step 3.

Chicken Barley Soup with Kale

Source: http://www.mydeliciousmeals.com/recipe/chicken-barley-soup-with-kale

b

Ingredients

1 chicken breast (skinless, boneless)
1⁄4 cup barley
5 cups water
3 cups chicken broth
2 carrots (sliced)
2 celery stalks (chopped)
onion (finely chopped)
3 cloves garlic (minced)
potatoes (chopped)
2 cups kale (chopped, I used frozen, if you use fresh, discard thick ribs)
1 teaspoon

parsley (dry)

1 1⁄2 tablespoon

vegetable oil

1 tablespoon

lemon juice

salt
pepper

Directions:

1. Put chicken in a large pot, add water and bring to a boil. Skim any foam from the surface, add barley and chicken broth. Bring to a boil. Simmer for 1 hour.

2. Chop celery, slice carrots, finely chop onion and mince garlic.

3. In a skillet, heat vegetable oil. Saute celery, onion, carrots and garlic, until onions are translucent (about 7 minutes).

4. Chop potatoes.

5. Add potatoes and sauteed vegetables to the pot. Simmer for 10 minutes, until the potatoes are tender.

6. Add kale, parsley and lemon juice. Season with salt and pepper. Cook for another 15 minutes.

7. Remove chicken, shred with a fork and return to the pot. Serve hot.

I hope you and your family enjoy these super food soups!!  Don’t forget to share this post with friends and loved ones!!!
Also, I’d LOVE to hear from you – which recipes did you try?  Which ones did you like?!?

Weekly Menu – Seasoning Recipes

I wanted to do something a little different this week as far as I’m not going to be sharing recipes for meals…BUT…this might even be better because I’m going to share with you different ways to make fresh seasoning blends.

spice

They are very versatile (you’re welcome) and you can use them with your favorite recipes to spice things up (pun intended) and make a healthier version of your favorite meal!

Why make your own seasoning blends instead of buying the pre-made packets at the store?  For MANY reasons!

Here are a few:

  1.  You can control how much salt is in your food.  (They really pile in the salt in those seasoning packets)
  2. Eliminate preservatives
  3. Control all ingredients that go into your food (eliminate toxins)
  4. Say goodbye to MSG
  5. Eliminate unnecessary ingredients like added sugar and starch
  6. There is NOTHING good in processed foods

Taco Seasoning

(This is my favorite one – I use it weekly and I have it memorized)

taco

This is for 1 lb of meat

Ingredients:

1 TBSP child powder

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 tsp oregano

2 tsp cumin

Blend together and enjoy!

Montreal Steak Seasoning

mon

For 1 1/2 – 2 lbs of meat (I’ve used it for burgers)

Ingredients:

Ingredients (8)
  1. 2 tablespoons paprika.
  2. 2 tablespoons crushed black pepper.
  3. 2 tablespoons kosher salt.
  4. 1 tablespoon granulated garlic.
  5. 1 tablespoon granulated onion.
  6. 1 tablespoon crushed coriander.
  7. 1 tablespoon dill.
  8. 1 tablespoon crushed red pepper flakes

Mix well and enjoy!

Italian Seasoning

Can be used for any type of Italian dish that calls for an Italian seasoning blend (like chicken or pasta)

italian

Ingredients:

  • 1 1/2 teaspoons dried oregano.
  • 1 teaspoon dried marjoram.
  • 1 teaspoon dried thyme.
  • 1/2 teaspoon dried basil.
  • 1/2 teaspoon dried rosemary.
  • 1/2 teaspoon dried sage.

 

Blend and enjoy!

Pumpkin Spice

(Because y’all know how much I LOVE pumpkin anything!)

This is enough for one pumpkin pie

pump

1 teaspoon ground cinnamon

Blend and Enjoy!

Cajun Seasoning Mix

cajun

  • 2 teaspoons sea salt

Blend and enjoy!

Don’t be a stranger, now!

I’d LOVE to hear from you!  Let me know how you like these seasoning mixes and how you used them!!

Thanksgiving Desserts – Paleo Style

Y’all!!!  I did not realize, until today, that Thanksgiving is next week!!  This year is seriously flying by!

meme

I know Thanksgiving is largely about the food…but it’s about family also!  It’s about being grateful for what you have and it’s about counting your blessings.

If you feel that the only way you can enjoy Thanksgiving is by stuffing your face, needing to put on elastic pants and than feeling sick for the rest of the day because you ate too much – THINK AGAIN!!!

Five orange pumpkins sit in a row in front of a distressed, wooden background.

It does NOT have to be like that and is NOT what’s it’s about!  It’s a day to be grateful, a day to step back from the craziness that is life and ENJOY the moments and the people you are with.

And even though the food is the main attraction, it doesn’t have to make you feel bloated, sick, gross!  Hence…Paleo Thanksgiving!

I know you’re wanting to do your menu planning and so forth…so today I am going to be sharing with you some delicious paleo dessert recipes for Thanksgiving!  (Check out last week’s post for some tasty paleo side dishes)

I have made all of these and they are FANTASTIC!!!  Scout’s honor!

Paleo Pumpkin Cheesecake

Source: http://paleomg.com/thanksgiving-pumpkin-cheesecake/

Serves: 4-6
paleo-pump
Ingredients
For the crust
For the filling
  • 1.5 cups roasted, unsalted cashews
  • ½ cup coconut oil
  • ½ cup raw honey
  • 2-3 tablespoon lemon juice
  • 5-6 tablespoons canned coconut milk
  • 1 teaspoon vanilla extract
For the topping
  • ½ cup pumpkin puree
  • 2 tablespoons coconut milk
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • pinch of salt
Instructions
  1. Let’s first make the crust!! Add walnuts to your food processor and blend until you get a meal, almost a walnut butter. Then add the rest of your crust ingredients and blend until well combined.
  2. Add crust mixture to an 8×8 glass baking dish lined with saran wrap, press down until evenly distributed and smooth on the top.
  3. Wipe out the inside of your food processor, no need to scrub, then add your cashews and blend until you begin to get a clumpy mess.
  4. Then add your coconut oil, lemon juice, vanilla extract and honey and puree until well combined.
  5. And lastly, add your coconut milk, 1 tablespoon at a time to break down the cashews completely. I used about 5 or 6 tablespoons for mine until the cashews became this soupy paste.
  6. Pour your filling onto the crust and use a knife or spoon to spread mixture throughout the entire pan, covering the crust, then place in the freezer for about 1-2 hours or until completely hard.
  7. When you cheesecake is almost hardened, add all topping ingredients to a food processor and mix until smooth and silky.
  8. Smooth out on top of your cheesecake.
  9. Place it freezer for about 30 minutes until everything has set.
  10. Cut cheesecake into cheesecake slices like I did OR bars, any size you want. The saran wrap will help you pull them out without destroying their gorgeous looks. Just pull on the side of the saran wrap and it will pop right out.
  11. Eat. Eat and remember how wonderful it is to be paleo.
  12. PALEO IS AWESOME!

Paleo Pumpkin Pie

Source: www.thepaleomom.com/the-best-paleo-pumpkin-pie/

Prep Time: 15-20 minutes

Cook Time: 20-22 minutes

Serves: 6-8

Ingredients (Pie Crust):

  1. Preheat oven to 375F.
  2. Grind walnuts in a food processor or blender until finely ground and almost starting to turn into walnut butter (i.e., just starting to clump together).
  3. Mix walnuts, almond flour, egg white, and salt together (you can pulse in your food processor or do this by hand).
  4. Press/pinch into a 9” pie plate (an 8” deep dish pie plate will work too).Pumpkin Pie-045
  5. Pierce the crust with a fork every ¼” or so to stop the shell from bubbling up while it bakes.
  6. Bake for 20-22 minutes, until starting to turn golden brown.
  7. Let cool at least 10 minutes before pouring the custard in.

Ingredients (Pumpkin Pie):

  1. Preheat oven to 350F (if you’re making your pie right after making the crust, just reduce the temperature).
  2. Place cashews and walnuts in your food processor or blender and pulse until finely ground.  Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well).  It is very important to blend until completely smooth, otherwise your custard will be watery. Pumpkin Pie-055
  3. Add the rest of the ingredients and blend until combined.
  4. Pour into cooled pie shell (doesn’t need to be room temperature, just cool enough to touch).  Spread the top out evenly with a spatula.
  5. Bake for 40 minutes.  Allow pie to cool completely before serving.
  6. Enjoy!!!

 

Paleo Pecan Pie

Source: http://naturesknockout.com/best-pecan-pie-ever-paleo-diet-diet-health/

pecan

CRUST
3/4 cup organic tapioca starch
3/4 cup organic almond flour
2 tablespoons coconut sugar
1/2 teaspoon pink himalayan sea salt
1/2 cup extra virgin , cold pressed coconut oil
5-6 tablespoons filtered water
FILLING
3 eggs hormone free, omega 3 enriched 
1/3 cup raw honey
1 cup coconut sugar
3 tablespoons extra virgin , cold pressed coconut oil
a pinch of pink himalayan sea salt
2 cups raw organic pecan halves

Directions

PREHEAT oven to 350ºF or 175ºC

CRUST. Stir together crust ingredients except the oil and water. Add oil using a pastry blender. Add water, 1 tablespoon at a time until it forms into a ball. Roll out on a well (GF)floured surface. Place in pie pan and shape it really cute 🙂 Refrigerate.

SAUCE. Stir together all of the sauce ingredients with a spoon. Remove thepie shell from refrigerator and pour the sauce into it.

For safety, place a large cookie sheet under the pan as it cooks, in case of spill over. Bake for 25-30 minutes. This pie needs to be cooled and refrigerated 2 hours prior to serving. That kinda thickens it and makes it so authentically amazing.

Store in the refrigerator.

 

Paleo Apple Crisp

Source: http://www.thepaleomom.com/paleo-apple-crisp/

apple-crisp-061

Ingredients (Crisp Topping):

  1. Chop walnuts and pecans by hand for the best texture.  Mix with almond meal, shredded coconut, muscovado sugar, and spices.
  2. Pour melted coconut oil over the top and stir to fully combine.  Pat down slightly and place in the refrigerator for at least 20 minutes (1 hour is better), to harden.

Ingredients (Apple Crisp):

  • 6 medium to large apples (about 2½ pounds)
  • 1 tsp finely grated lemon zest
  • 2 Tbsp lemon juice (about 1 lemon)
  • ½ tsp cinnamon
  • ¼ tsp cardamom
  • Crisp Topping (see above)
  1. Preheat oven to 375F.
  2. Peel and core apples.  Cut into large bite size pieces (I cut into quarters and then slice each quarter into 5 or 6 ½”-thick slices).
  3. Toss apple with lemon juice, lemon zest, cinnamon and cardamom.
  4. Place apple in the bottom of a casserole dish, 8” or 9” square pan, or a 9” deep dish pie dish.
  5. Remove crisp topping from fridge.  Use a knife or your fingers to break/crumble into pieces, making sure there are some bigger pieces and some smaller pieces.  Cover the surface of the apples with the crisp topping crumbs.
  6. Bake for 40 minutes.  Then, turn the oven temperature up to 425F for 5 minutes to brown the crisp a little more (watch it carefully to make sure it doesn’t burn).
  7. Remove from oven and let cool slightly.  Serve warm!

I hope you truly enjoy these desserts!  Share them with your friends and family and share this blog with others also!!  Remember:  Sharing is Caring!!!