Sunday, May 17, 2015

Apricot Paleo Pancakes {Grain, Nut, and Dairy-Free, Paleo}

All weekend I was trying to figure out what in the world to make with these apricots my mama brought me from her tree. Everytime my darling parents come to visit, it's like a fruit and vegetable explosion in my house. Seriously, I could host a farmers market out of my house and still have extra for myself. If my mom's reading this... thanks for the apricots mom!

The inspiration for pancakes came from my Instagram feed. Honestly, there are so many mouth watering pancake recipes on there, it's insane! Especially ones packed full of protein powder for a quick boost for your morning work out session. But this one is for my Paleo people and I packed it full of healthy fats! The tanginess of the apricots with the creaminess of the coconut butter and the fluffiness of the coconut flour pancake, it's like a foodgasm in your mouth. Yes, I said it... foodgasm!

Apricot compote:
4 apricots, pitted, halved
1/2 c. filtered water
2 tbs. lemon juice
3 tbs. maple syrup (or honey, or 1/2 tbs. stevia)

Pancake Batter:
1/2 c. coconut flour
1 tsp. baking soda
1/4 tsp. sea salt
3 eggs, beaten
1 cup coconut milk (full-fat preferred)
zest of 1 lemon
3 tbs. maple syrup (or honey, or 1 tbs. stevia)

2 tbs. coconut manna, melted
1 tsp. vanilla extract

Yields ~ 6, 4" pancakes

 Directions: I started with the compote first, just to get it reduced down enough while the pancakes cook. Cut the apricots in half and toss the pits out. Place them in a small sauce pan with the sweetener of choice, lemon, and water. Bring to a boil and stir. Let it boil for about 5-7 more minutes. Then, turn the heat to low and with your spoon, mash down the apricots and let them reduce down. Should take about 12 minutes total. When done, remove from heat and let cool.

Mix together the dry ingredients, coconut flour, baking soda, and sea salt. In a separate bowl, beat the eggs, coconut milk, lemon zest, and sweetener of choice. Combine together the dry with the wet, whisking diligently. Coconut flour tends to clump up when it gets in contact with liquid. So you need to prevent this from happening by consistently whisking. I sprayed my griddle with coconut oil spray and laddled about 1/3 c. of batter onto the griddle.

After each pancake was cooked, I spread about 1/2 tbs. of the apricot compote on top. Do this as you layer them up. Drizzle melted coconut butter (mixed with vanilla extract) on top.


Wednesday, May 13, 2015

Almond Chocolate Paleo Chia Pudding

I'm thinking about writing a book, about my favorite thing in the world— breakfast. Literally, what's not to love about breakfast. Think about every food out there, could you make it a breakfast food? Yes, of course you can! How? Add an egg. But sometimes, a girl needs a cholesterol break. I know, I just said it.

Agh, Paleo people please don't kill me! I just have had so many eggs in the last couple days, I just need a runny yolk break. Odds, are i'll be back at it tomorrow, but I just really wanted to try my hand at some chia pudding. Initially, I really wanted to do a rendition of a peanut butter chocolate pudding. But, we don't eat peanuts! So I decided the next best thing was almond butter, every Paleo's go-to substitute for peanut butter. Then what goes better with a "peanut butter" chocolate pudding... bananas! And it was, B-A-N-A-N-A-S! In the best kind of way. 

3/4 c. almond milk, unsweetened
1 tbs. almond butter
2 tsp. maple syrup (or honey, or stevia)
1/2 c. black chia seeds
1 tbs. chocolate protein powder
1/2 tbs. cocoa powder
2 tsp. maca powder
Garnish with sliced bananas *Optional*

Yields ~ 1 serving 

Directions: Mix everything together (not the bananas). Place in fridge for at least 4 hours (or overnight is best). Garnish with sliced bananas and ~ENJOY!

Monday, May 4, 2015

Paleo Broccoli Slaw

         Spent all weekend visiting family near the coast and of course, indulging in all the yummy seafood and thick, creamy chowders! They weren't paleo, so don't go get your nickers in a twist, I already know! Ha. But like I said, there is nothing that beats the love of family and surrounding the table together sharing stories, insights, adventures, and of course your opinion on what you're eating. My family does not shy away from the last one. They will most definitely share there opinion with you about everything you make. My mom makes an amazing broccoli slaw and if you ask her (or my Dad, if mom is in the room) no one in the world can make it better!

       But, I took this challenge head on and decided to go toe-to-toe with my own mother on her infamous broccoli slaw. She made hers with: mayonnaise, brown sugar, cranberries (sweetened), raisins and some white vinegar.

      She'll probably never admit it in real life— but, I think I won. Don't you?


1/2 c. coconut oil, melted
zest of 1 lemon
juice of 1 lemon
3 tbs. apple cider vinegar
1 tbs. red wine vinegar
1 plum, diced small (with skin)
1 tsp. dry mustard
2 tsp. ground nutmeg
2 tsp. dijon mustard
juice of 1/2 fresh orange (3 tbs.)
2 tbs. maple syrup (or honey)
sea salt & black pepper

2 bags of 12 oz. broccoli slaw
3 tbs. pumpkin seeds (pepitas)

Yields ~ 12 servings (2 oz. each)

Directions:  Dice up the plum, leave skin on! In a small sauce pan, whisk together all ingredients (except the slaw... of course). Bring to boil on medium-high heat and set aside until cool. When cooled add to slaw. I like to stir with my clean hands to make sure it is mixed together nicely and all the slaw is coated evenly. Lastly, toss in the pumpkin seeds (pepitas) and place in fridge overnight.