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Wednesday, April 16, 2014

Easter Candy Swap Out

     It's another holiday and another reason to pour bleached white sugar (by the truckload) down our gourds. Is it really necessary? I mean I'm not a total party pooper, I get it. Celebrations, holidays, birthdays, all reasons for treats. But in reality it all translates into "Eat Junk, Feel Like Junk" - what is the point in that?
      What if you could have treats that don't leave you swearing off candy for the next 8 months? Oh c'mon, you know you've been there.  The candy hangover. Well, here I've compiled a bunch of treats, KID APPROVED TREATS, that will leave you feeling like you can still button your britches afterwards. And THAT, I say, is a real reason to celebrate. (Click on the link below each photo to take you to the recipe)

Paleo Almond Delights (like Almond Joy but BETTER!)

“Sometimes you feel like a nut”…yep that sounds about right. In fact I’d say most of the time I feel like one, with all interpretations taken into account. Remember that catch phrase? Well whether you recall or not, Almond Joys have been a favorite sinful pastime for many years. They are coconutty and chewy and chocolatey and well, all the stuff that dreams are made of.
     After going primal or paleo, candy like this is a thing of the past, right? Well, not entirely! In fact, there are lots of ways to adapt some of your former, over-processed, junk food favorites into whole food goodness.  And this is another fine example, lucky for us!
    Did you know that the traditional Hershey brand version of this tasty treat has over 25 ingredients? Say what?! TWENTY-FIVE! Alternatively, this beauty has only 8, that’s EIGHT! And eight is great if you ask me.
    So without further ado, Paleo Almond Delights, a treat that will make even junky foodies happy!

  • 1 cup shredded, unsweetened coconut
  • 1 tablespoon coconut flour
  • 3 tablespoons local raw honey
  • ¼ cup coconut oil, melted
  • Whole almonds (approximately 12)
  • ¾ cup melted dark /semi sweet chocolate (how to melt here)
  1. Combine first 4 ingredients in a bowl making sure to incorporate thoroughly
  2. Using slightly greased hands (this mixture is sticky), make small rectangular shapes, or round balls if that’s easier
  3. Place formed coconut shapes onto foil or parchment paper 
  4. Press one almond into the top of each
  5. Now take your melted dark chocolate and spoon over the tops, making sure to saturate all sides
  6. Gently move wet candies (I use a spatula) onto a parchment lined baking sheet and place into freezer for 10-15 minutes or until chocolate hardens again
Enjoy! And try not to eat them all in one sitting.  It’s a challenge!”

Tuesday, April 15, 2014

Paleo/Vegan Chocolate Chip Cookies {Egg, Grain, Gluten, Dairy, Refined Sugar Free}

I mean how hard is it to avoid all the food allergens and individual issues and STILL have a yummy treat? Those of us with "ISSUES" still deserve to nosh on something delicious, don't you think? Well I want everyone to have a chocolate chip cookie they can chow on without worry, and THIS is how this recipe came to be. So indulge, dip in a glass of flax milk, or just shove half a dozen in at once. Any way you chomp on it, THESE Chocolate Chip cookies are worth a celebration!!!

  • 1/4 cup coconut flour
  • 3 tablespoons avocado oil (can sub olive or coconut)
  • 1/2 teaspoon apple cider vinegar (optional)
  • 1 teaspoon vanilla
  • Pinch sea salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons organic 100% maple syrup
  • 1/2 cup flax milk
  • 2 tablespoons flax seeds (ground)
  • 3/4 cup enjoy life chocolate chips/chunks
  1. Preheat oven to 350
  2. Combine all ingredients in a bowl and let dough thicken for a few minutes
  3. Place spoonfuls onto a parchment paper lined baking sheet and press down slightly (these will not rise)
  4. Bake for 20-25 minutes or until cooked through
  5. Let the baked cookies rest for a few minutes until they cool slightly or they will be fragile for handling
  6. Enjoy!

Friday, April 11, 2014

Egg Free Paleo Bread Loaf

     I get so many different requests for specific allergen recipes. While it is not possible (with either time or money) to make every variation of every recipe, I do take these requests to heart. I have many followers from both the LYME and AUTISTIC communities who try to use these recipes as a foundation for lowering inflammation and cleaner eating. Within these two communities, food sensitivities run rampant and I am sensitive to the struggle from my own experience.
     So with that, here is an egg free paleo bread loaf. It is not nut free (working on it) but it is a great addition if eggs are out of the question. This is for the communities I hold near and dear to my heart! Eat up y'all!!!

  • 1 cup cashew meal
  • 1/2 cup potato starch
  • 1/2 cup arrowroot
  • 1 teaspoon baking soda
  • 1/4 cup avocado oil
  • 2 tablespoons local raw honey
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon himalayan salt
  • 6 tablespoons flax seeds
  • 1/2 cup flax milk

    1. Preheat oven to 350
    2. Because i am a rule breaker, i take all the above ingredients and place them in my nutribullet (any blender should do)
    3. Blend until creamy
    4. Pour into greased loaf pan and bake for around 40 minutes
    5. Please watch your oven, it might take more or less time - when my bread was ready the top was crispy and brown and the inside was close to a glutenous bread consistency    
    Adapted from my Grain Free Paleo Bread Loaf

    Wednesday, April 9, 2014

    DoTerra Essential Oils GIVEAWAY!!!

    Do you know what I love more than COOKING? Spring CLEANING!!!!


    Isn’t that how you feel about spring cleaning too? 
    I’m kidding! Cleaning is no fun. Those few precious minutes when your home is a shining, spotless wonder with everything in it’s designated place, well that moment is priceless. 
    Along with my friends at Libby Louer and Real Food Outlaws, I’m giving away an On Guard natural cleaning products kit from doTERRA. On Guard products are infused with doTERRA’s incredibly popular proprietary On Guard blend, comprised of the essential oils Wild Orange, Clove, Eucalyptus, Cinnamon and Rosemary. This blend smells incredible. 

    What will you get with this giveaway?

    • 1 15mL bottle of On Guard essential oil blend
    • 1 12oz bottle of On Guard Cleaner Concentrate
    • 1 16oz bottle of On Guard foaming hand wash
    • 1 32oz bottle of On Guard laundry detergent
    • 1 4 oz tube of On Guard toothpaste 

    $130 Value!

     How Do You Enter???
    1. Make sure to sign up for my newsletter by plugging your email address into the "FOLLOW ME" slot to the right
    2. Leave a comment on this post telling me what you'll plan to clean first if you win.
    3. Sign up for Libby's newsletter here 
    3. Complete the rafflecopter entries for more chances to win.

    a Rafflecopter giveaway


    Baked Paleo Tortillas

         It's TEX-MEX time! When I asked all you lovely friends what you wanted to see more of, TEX-MEX was ranked up there with requests for world peace and 75 degree days year round. Clearly I am not equipped to facilitate the latter two but TEX-MEX, this girl can do!
         I have mentioned before that I am a Texas native...and I will likely mention it in every post that has avocado or cowboy boots, because I am THAT proud. As we Texans like to say: TEXAS - no greater country in the world! And while that might be a slight exaggeration, it's really not. TEXANS are like no other. We pride ourselves on waving to other cars passing by, meeting friends wherever we go, and our ability to put down more tacos and queso than all of the Eastern Hemisphere. Only problem is when you stop eating corn and cheese. Strike - you're out!!!!

         So after cutting grain and dairy, I made a promise to myself ) after sinking into a deep depression about all of my Southern foods I would miss) that I would find ways to revisit my roots in a MUCH healthier way! May I present to you....BAKED PALEO TORTILLAS!!!!


    • 2 cups coarsely chopped yucca (peeled and cleaned)
    • 1 ripe plantain
    • 1/2 cup avocado oil plus 2 more teaspoons
    • 1 heaping teaspoon freshly ground garlic sea salt
    1. Preheat oven to 350
    2. Boil the yucca for about 25 minutes on stovetop
    3. Remove boiled yucca from heat and drain water
    4. Combine cooked yucca, plantain, oil, and salt in a blender or food processor
    5. Blend until pureed (mixture will be thick, like dough)
    6. Cut a piece of parchment paper and line a large baking sheet
    7. Take a handful of the dough mixture and between two pieces of parchment paper (placing the one you just laid out on the bottom) flatten into a round tortilla by hand
    8. Repeat process, making another tortilla, and again until your parchment paper is full
    9. Bake for 15-25 minutes or until cooked through (baking time will depend on how thick your tortillas are)
    10. Once cooked they will be slightly crisped on the edges and nice and pliable 
    11. Allow to cool slightly and then fill them with all of your favorites

    Tuesday, April 8, 2014

    Chocolate Covered Cheesecake Bites

         After my mini-meltdown yesterday I knew I was going to have to pour my heart into something delicious! Have you ever seen "Like Water for Chocolate"? Despite my attention deficit with subtitled movies, I found myself captivated. I loved how she poured so much emotion into her cooking and since then, as I learned to cook, I too try to put a lot of love into my food. I swear it tastes better, don't try to convince me otherwise!
         So I took my sad face, flipped it around and mustered up the joy that I find when cooking. It. Totally. Worked. This coming from a chick who literally could not boil water when she got married. Swear!
         I knew that CHOCOLATE was on the menu, what better medicine? And a few weeks ago I had gotten a request for something cheesecake like - always a challenge when dairy is out. But the thought resonated with me, just like when I made my Grain Free Taco Shells, once that idea gets lodged in the brain, I am fixated until I can get it right! Yesterday was a hot date - kitchen + me = lots of lovin'. I know I know, get to the recipe already. Alright, here goes....CHOCOLATE COVERED CHEESECAKE BITES!


    • 1/2 cup cashews (soaked and drained)
    • 1/2 cup brazil nuts (soaked and drained)
    • 1/2 teaspoon vanilla
    • 4 dates (pitted)
    • 1/4 cup coconut oil melted
    • 1 tablespoon vegan milk (almond, coconut, flax)
    • Pinch salt
    • 1/4 teaspoon cinnamon 
    • 2 probiotic capsules (powder)
    • 2/3 cup dairy/soy free chocolate chips, melted
    1. Combine all ingredients except for probiotics and chocolate in a food processor or heavy duty blender
    2. Blend until you have a puree (a few chunks left behind won't make a difference)
    3. Open the probiotic capsules and sprinkle them into the puree, combining well
    4. Now take the "cheesecake" mixture and press it into the bottom of a greased loaf pan (or other small angular pan)
    5. Freeze for 10-15 minutes or until mixture is firm and can be sliced
    6. Slice cheesecake into small square bite-sized pieces and place onto parchment paper
    7. Drizzle melted chocolate over each bite, coating all sides
    8. Allow chocolate to begin to harden again and then freeze for 30 minutes (or more)
    9. I left mine in overnight and could still easily bite into them this morning when I ate them for BREAKFAST! Yep, you read that right. Don't judge.