Avocado & Banana Chocolate Pudding

Wednesday, April 11, 2012 7:00 pm Posted in Dairy Free, Gluten Free, Goodies, Paleo, Primal
I made this for dessert after Easter dinner and its SO delicious. I swear it, the kids had NO idea there were avocados in it. You can’t taste them at all and so, this chocolate pudding is full of antioxidants and good fats which means it’s actually pretty good for you. Read 5 reasons to eat avocados here for more information on why you should add avocados to your diet, and you can read here about some of the health benefits of cocoa.
Avocado & Banana Chocolate Pudding
4 Avocados, Ripe
4 Medium Bananas, Ripe
6 TBSP. Unsweetened Cocoa Powder
2 TSP. Vanilla Extract
1 TSP. Cinnamon
4 Tbsp. Honey
1/4 cup Coconut Milk
In a food processor blend the avocados and bananas until smooth. Add the rest of the ingredients and blend until completely mixed. Scoop into a airtight container and store in the fridge for up to 2 days. I put the pudding in little cocktail glasses and decorated the tops with chopped walnuts and banana slices to pretty it up a bit.
I also found that the pudding tasted so much better after settling in the fridge for an hour.
P.S. Some friends of mine have suggested using frozen bananas to make this more ice cream like….I must try that soon:)
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strawberry banana smoothie -dairy free

Sunday, April 8, 2012 7:36 pm Posted in Breakfast, Dairy Free, Paleo, Primal, Smoothies

We’ve been experimenting with smoothies lately and whipped this one up for breakfast today. It was so delicious, everyone loved it.

 

Strawberry Banana Smoothie 

3 Frozen Bananas
3 Cups Frozen or Fresh Strawberries (we used a mix of both)
1/2 Cup Pineapple
1.5 Cups Coconut Milk
1/4 Cup Ice

I blend it all up in my Vitamix – I use this one and I LOVE it!

This recipe made enough for the 5 of us to drink so if you want only a single serving adjust the ingredients accordingly.

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breakfast muffins

Saturday, April 7, 2012 11:16 pm Posted in Breakfast, Dairy Free, Gluten Free, Paleo, Primal, Quick & Easy

These have been a HUGE hit around our house. They are easy to make and full of flavor. Because every extra second of sleep counts, I make these in the evening so the kids can warm them up and have a nutritious breakfast before school without me having to get up earlier to make it.

They keep for a couple of days, the dozen usually lasts us about 3 days.

These can be modified in dozens of different ways. They are gluten free, but can also be dairy free, and vegetarian with slight adjustments and they still taste just as good.

Because I have super picky eaters I make a variety of muffins with each batch. Some with just bacon and egg, some with bacon, egg and cheese, and some with the “works”. SO delicious, bet you won’t eat just one!

 

BREAKFAST MUFFINS

What you need:

10 Eggs
Chopped Veggies (Onion, Broccoli, Peppers, or whatever you like)
Cooked Bacon, or Ham (optional)
Shredded Cheese (Optional)
Cherry Tomatoes
Sea Salt
Fresh Ground Pepper

Heat oven to 400.
Grease Muffin Tin – you want to grease it really well as these do stick. I have used coconut oil and butter.
Beat eggs well add salt and pepper to eggs.
Put the bacon and veggies in the muffin pan first. Then scoop the egg mixture into the muffin pan. Putting roughly 50mm of eggs in each cup.
Sprinkle with a little bit of cheese and top with a halved cherry tomato.

Makes 12.

Bake for 12-15 minutes or until egg is fully done. You will need a spatula or butter knife to help remove them from the pan. Sadly, they will stick a little. {If anyone has any suggestions for pans or techniques to keep the eggs from sticking I’d love to hear about it:)}

Enjoy!!

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a sunday tradition – waffles (grain free)

Sunday, March 4, 2012 9:41 pm Posted in Breakfast, Food, Gluten Free

Its been a fairly long standing tradition in our family to make big breakfasts on the weekends. Sunday was usually waffle day…we love waffles. When I switched to following a “mostly” primal lifestyle I was really sad to say goodbye to my Sunday morning waffles.

Then I realized I did not have to say goodbye completely, I just needed to find a new way to make them.

I scoured the internet for grain free waffle recipes, I tried almond flour and coconut flour variations. Didn’t really care for any of them, my kids refused them outright.

One day after shooting a session I was talking with my clients about food choices and the changes we have been making. They were also on a similar path and we ended up chatting for almost an hour about various resources we have found and some of the struggles we have had. I mentioned that I was trying desperately to find a new waffle recipe that would be grain free but still taste good. She told me she would email me a recipe she had.

She did send it to me and I tried it a couple times, it was good, but not quite perfect for me (I really like to put my own spin on everything). So I have been playing with it and today I think I finally found “it”. Even my kids approved, my youngest Etain ate two helpings and completely ignored the breakfast sausage on her plate, which is usually her favorite.

 

CINNAMON PECAN WAFFLES

2 Cups Whole Raw Pecans
4 Eggs
1/4 Cup Honey
6 Tbsp Melted Butter
2 Tsp. Pure Vanilla Extract
1 Tsp. Baking Soda
1/2 Tbsp. Cinnamon

Grind up the pecans in a blender or food processor, add the rest of the ingredients and blend until smooth.

Grease your waffle iron well (butter or coconut oil) and pour the batter in. You have to be careful as these burn quite easily so you want to cook them only about half as long as usual waffles take. They are quite light and fluffy, they won’t get crispy in the waffle iron the way regular ones do, this is ok, they still taste good, but you could probably toast them in the oven if it was that important to you.

Drizzle with maple syrup, add some fresh fruit and enjoy. They taste like cake! YUM!!

 

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granola bars

Wednesday, February 29, 2012 12:13 am Posted in Food, Goodies, Quick & Easy

Today Etain and I decided to make some granola bars. We thought we would share the recipe as they turned out to be very yummy.

GRANOLA BARS

4 cups Wheat Free Organic Oats
2 cups Raw Long Shredded Coconut
1 TBSP Ground Cinnamon

Preheat Oven To 325.
Mix oat, coconut and cinnamon in a bowl. Spread over 2 large bar pans or cookie sheets and bake for 15 min, or until lightly browned.

Turn oven down to 300.

Melt in a small pot:

1 1/4 Cup Organic Raw Honey
2 TSP Pure Vanilla Extract
3 TBSP Butter

1 Cup Sunflower Seeds
2 Cups Organic Dark Chocolate Chips

Remove oats and coconut from the oven and dump into a bowl. Pour the honey mixture over and stir together with sunflower seeds and chocolate chips.

Cover a large bar pan with parchment paper and grease with butter. Pour the mixture onto the large bar pan (10×15 inches) and pat down. Return to the oven and bake for 25 minutes. When done, let cool for about 3 hours before cutting into squares.

Adding nuts and dried fruit like maybe some cranberries would be delicious as well. Since my kids are not allowed to take anything with nuts to school I skipped that step this time.

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