No Carb Pizza Crust
Ingredients:
(1 - 8 inch crust)- 1 10oz canned chicken
- 1 oz Parmesan cheese
- 1 egg
Instructions:
Drain chicken then place on pan lined with parchment paper and put in oven at 350 for 10 minutes to dry out more. Then remove from oven turn oven to 500. Blend chicken, egg and cheese in bowl. Then place on pan, press into pizza shape, bake at 500 until set... about 10 min. Add topping and return to oven.
I added spices into the crust, then when it came out of oven, dipped in infused oil and ate with out additional topping. So good!!
Nanaimo Bars with Cashew Filling
Ingredients:
Crust:
- 1 1/2 cup unsweetened coconut
- 1 1/2 cup almond flour
- 1/2 cup coconut oil melted
- 3/4 cup coconut sugar
- 1/4 cup cocoa or cacao powder
- 10 pitted dates
- salt
- 2 cups cashews soaked in water overnight
- 1/2 cup water
- 1/2 cup maple syrup or honey
- 2 tsp vanilla
- 1/2 cup coconut oil
- salt
- 1/2 cup maple syrup or honey
- 1/2 cup coconut oil
- 1/2 cup cacao powder
- 1 tsp vanilla extract
Instructions:
Crust: Put everything in a blender, blend it should turn into a ball add water if too dry then press into an 8x8 pan. Put in fridge or freezer to set while making filling.
Filling: Drain cashews, put all ingredients in blender, blend until smooth and creamy. Pour over crust, return to fridge.
Chocolate topping: Put all ingredients in a sauce pan, heat until coconut oil is melted. Mix until smooth. Cool slightly Pour over filling. Return to fridge or freezer. These can be eaten straight out of freezer :)
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Coconut and Turmeric Chocolate Truffles:
Ingredients
- 110 g / 1/2 cup coconut oil
- 60 g / 1/2 cup raw cocoa powder
- 5 tbsp raw honey or maple syrup
- A pinch of salt
- 20 g / 1/4 cup raw shredded coconut
- 1 - 2 tsp turmeric powder
Heat oil, honey until smooth. Add cocoa powder and salt and stir to blend. Put in fridge until set. When the ganache is set, it should be firm but malleable. Roll about 1
tsp of the mixture into a ball (the coconut oil will melt in your hands
very easily so it can get a bit messy!) then dip it into the bowl of
coconut and turmeric. Move it around and press the coating onto the
truffle until it's fully covered. When you've made all the truffles, let them set in the fridge for about 30 minutes to firm up before eating.
Carmel Brownies...
Chocolate Cookies
- 1 cup thick almond butter
- 1 cup coconut sugar
- 1 egg, whisked
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- pinch of salt
- Preheat oven to 350 degrees.
- In a large bowl, mix together almond butter and coconut sugar using a large spoon. Then add egg and mix again until well combined.
- Add ¼ cup of cocoa powder at a time. At this point, I used my hands to incorporate the cocoa powder into the dough. Add all the cocoa powder and completely combine.
- Then add baking soda, vanilla, salt and chocolate chips and combined until everything is well mixed. This was all hands for me. It’s a dirty job, but someone has to do it. (This should be a very thick dough at this point. If it’s not, you need a thicker almond butter like I said before).
- Use a cookie scoop to scoop out around 2 tablespoons of dough and make into a round ball. Place on parchment paper lined baking sheet. This dough will create 13-15 cookies that size.
- Once you’ve placed all the balled dough onto the baking sheet, use a fork to press the cookies down just slightly. No need to really flatten them out, just get them to look more cookie shape instead of ball shape. If you press them down too much, they’ll come apart when they bake so be careful.
- Place baking sheet into the oven and bake for 10 minutes.
- Remove from oven and let cool for 5-10 minutes until removing from baking sheet to place on cooling rack. If you try to remove these from the baking sheet early, they will come apart.
- Eat up!
Peanut Butter Granola Bar
- 1 teaspoon vanilla
- 1/4 cup raw honey
- 1/2 cup natural unsweetened peanut butter or almond butter
- 2 tablespoons coconut oil
- 1/2 cup raw almonds
- 1/2 cup raw walnuts
- 1/2 cup raw pecans
- 1/2 cup raw cashews
- 5 medjool dates
- 1/4 cup pumpkin seeds
- 1/4 cup shredded coconut unsweetened
- 1/4 cup dark chocolate chips
Instructions:
- Combine the vanilla, honey, peanut butter, and coconut oil in a saucepan over medium-low heat.
- While the mixture is heating, place all of the nuts and dates in a food processor and chop until the mixture resembles course sand.
- Add the shredded coconut and sunflower seeds and pulse a few times until the sunflower seeds are roughly chopped.
- Remove the coconut oil mixture from the stove once it has melted, then stir in the nut mixture.
- Line an 8×8 baking pan with parchment paper, then pour the granola bar mixture into the pan.
- Place another piece of parchment on top, and use your palms to press the mixture into the pan evenly. Make sure to pack it down as tightly as possible. This will help the bars bind and not crumble. Sprinkle the chocolate chips on top and press them in lightly.
- Place in the freezer to set for 2 hours. Lift the parchment paper out of the pan and place on a cutting board. Use a sharp knife to cut the bars into rectangles.
- You can store these in the refrigerator for 2 weeks, or the freezer for a few months. If storing in the freezer, remove the bars for about 20 minutes prior to serving.
Mint Squares
Bottom layer:
- 1/4 cup cocoa powder
- 1/4 cup coconut oil
- 2 Tablespoons honey
- 1/2 teaspoon vanilla
- 1/4 teaspoon peppermint extract pinch of salt
Melt everything together in a sauce pan on medium heat; stir well.
Mint layer:
- 1 ripe avocado
- 1/4 cup coconut oil
- splash of lime or lemon juice, (to keep the avocado from browning)
- pinch of salt
- 1/2 teaspoon vanilla
- 1/2 teaspoon peppermint extract
- 2 Tablespoons of maple syrup (or honey)
Put all in a food processor and blend until smooth and creamy. Taste and see if you want to add more mint or honey
Putting it all together
- line the dish with parchment paper to make cutting into squares easier
- pour a bottom layer of chocolate into pan put in fridge to cool while making mint layer
- then add on the avocado mint layer
- melt dark chocolate to drizzle over the top of my squares (do this before freezing or the drizzle won’t stick).
- Chill for an hour in the freezer before cutting.
- Keep in the fridge or freezer (they stay green longer in the freezer
(adapted from Swiss Paleo)
Rhubarb Strawberry Crumble:
Fruit filling:
3 cups rhubarb
3 cups strawberries
4-6 tbsp honey
1 tsp lemon juice
1 tbsp cornstarch (or arrowroot powder)
pinch of salt
Slice rhubarb and strawberries. Melt honey (easier to mix) Toss together all ingredients and put in a baking dish greased with coconut oil.
Crumble:
1 1/2 cup almond flour
1 cup unsweetened coconut
1 cup chopped pecans
1/4 cup coconut oil
2 TBSP honey
1 tsp cinnamon
1 tsp vanilla
Melt coconut oil and honey add vanilla. Combine dry ingredients. Add oil and honey to dry ingredients to make a crumbly mixture :) Crumble on top of fruit mixture and bake at 350. It is done when topping is brown and fruit is bubbling approx. 25 -30 min
No Bake Chocolate Cookies:
- 1 cup shredded unsweetened coconut
- 4 squares unsweetened chocolate
- 1/3 cup coconut oil
- 1/3 cup honey
- 2/3 cup almond/cashew or peanut butter
- 1 T cinnamon
- 1 cup chopped pecans (or nut of choice )
Line a cookie sheet with parchment paper. Chop nuts and set aside. In a cooking pan on medium heat melt chocolate, coconut oil, honey and almond/cashew butter once it has a smooth consistency remove from heat and add cinnamon,
pecans, and coconut; making sure all ingredients are covered in chocolate :) At this point if mixture too runny to spoon just set in fridge until it hardens a bit. Drop spoonfuls onto parchment paper and refrigerate until they harden (about 30 minutes)
OR pour batter in a 8x8 pan greased with coconut oil. Refrigerate till hardened
These freeze well... in fact one can eat cookies straight from freezer - so I have heard :)
OR pour batter in a 8x8 pan greased with coconut oil. Refrigerate till hardened
These freeze well... in fact one can eat cookies straight from freezer - so I have heard :)
- 6 Whole Eggs
- 1/2 Cup Raw Organic Honey
- 1/2 c coconut oil
- 1 Cup Lemon Juice (8 lemons)
- Unsweetened Shredded Coconut
Ingredients (Crust):
- 1 Cup of Raw Almonds
- 1 Cup of Raw Macadamia Nuts
- 1/4 Cup Raw Organic Honey
- 1/2 cup melted coconut oil
- 2 Eggs
Process(Topping):
- Whisk your eggs, honey, and lemon juice together in a small sauce pan
- Place on your stove over medium/high heat and add coconut oil
- Stir until coconut oil melts and then continue stirring until the mixture thickens and starts to bubble
- Once thick, remove from the heat and place in a bowl in your refrigerator to cool
Process(Crust):
- Preheat your oven to 400 Degrees F
- Place your almonds and macadamia nuts in a food processor and blend until in small chunks, you do not want a flour consistency, you want little chunks
- In a mixing bowl, combine nuts with the honey, melted coconut oil, and eggs and mix well
- Grease an 8×12 inch baking pan, I used coconut oil and then spread your nut mixture over the entire pan
- Bake for 15-18 minutes or until your crust is done, it will pass the toothpick test
- Cool your crust completely before applying your topping
- Once your crust is cool, spread your lemon topping over your crust, sprinkle as much unsweetened shredded coconut as you want over the topping, and then return to the refrigerator or freezer,
- Keep it refrigerated or frozen until you serve it and then return the remaining to the fridge/freezer
Carrot Cashew Ginger Butternut Squash Soup: ( from Paleo Pot)
- 1 large butternut squash (about 6 cups cubed)
- 1 can (14 ounces) coconut milk.
- 1 cup of chicken stock.
- 6 carrots, peeled and chopped.
- 1 cup of raw cashews, chopped.
- 1″ piece of ginger, grated.
- 2 tsp of ground cumin.
- 2 tsp of ground cinnamon
Pumpkin Chocolate Cheesecake (adapted from Sweetly Raw)
Chocolate Crust
1 1/4 cups almonds
1/2 cup pitted, packed dates, chopped
4 tablespoons cacao powder
1 teaspoon vanilla
1-2 teaspoons water
Pinch of salt
1/2 cup pitted, packed dates, chopped
4 tablespoons cacao powder
1 teaspoon vanilla
1-2 teaspoons water
Pinch of salt
Filling
1 1/4 cup packed, cooked pumpkin puree
1 cup cashews
1/2 cup almond milk
1/4 cup honey
1 1/2 teaspoons cinnamon
1 1/2 teaspoons pure vanilla
1/4 teaspoon fresh grated nutmeg (1/8 teaspoon dry)
1/2 cup + 2 tablespoons melted coconut oil
1 cup cashews
1/2 cup almond milk
1/4 cup honey
1 1/2 teaspoons cinnamon
1 1/2 teaspoons pure vanilla
1/4 teaspoon fresh grated nutmeg (1/8 teaspoon dry)
1/2 cup + 2 tablespoons melted coconut oil
Crust: In a food processor grind the almonds to flour.
Add the dates, salt and cacao. Grind until broken down.
Add the vanilla and water. Grind and then press some mixture together to make sure it sticks. Add a little more water if needed.
Press into the bottom of an 8" spring form pan.
Filling: Blend all but the oil in a blender until completely smooth.
Add the oil and blend again to incorporate.
Pour the mixture over the crust.
Melt some bittersweet chocolate with honey and swirl it on top of the cheesecake chill overnight
2 cups pecans
1/2 cups packed dates, pitted
1 tsp vanilla
1/2 tsp cinnamon
1/8 tsp salt
Pumpkin Cheesecake Filling
1 1/2 cup cashews, soaked overnight
1/2 cup honey
1 cup canned or fresh pumpkin puree
1/4 cup + 2 tbsp coconut oil, melted
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
1 tsp vanilla
Coconut Whipped Cream
1 can coconut milk, chilled overnight
honey (optional)
1-2 tsp cinnamon
Pecans for decorating
In a food processor, blend together the pecans and dates until uniform. Add vanilla, cinnamon, and salt and blend to combine. Spread on prepared cake pan and press evenly into the bottom. Place in refrigerator while you prepare the filling.
Thoroughly rinse the soaked cashews. Drain. Blend in a food processor or blender until cashews become a very smooth paste. Once the cashews are smooth and creamy , add the remaining filling ingredients and process until uniform.
Scrape pumpkin filling onto chilled crust and smooth top. Stick in freezer for at least 1 hour.
To make whipped cream topping, open chilled coconut milk and scoop out the solid coconut meat into a small bowl. Whisk in agave nectar and cinnamon until combined and spoon onto the top of frozen pumpkin cheesecake. Spread evenly. Return to freezer and freeze for at least 4 hours, until frozen all the way through.
When ready to serve, top with pecans and allow to thaw for 30 minutes. Slice and serve.
Chocolate chip cookies
- 1 cup almond butter or almond/ cashew butter
- 1/4 cup raw honey (you can use slightly more or less based on your preference)
- 1 egg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup chips - I used pure unsweetened chocolate
1. Pre-heat oven to 350 Degrees F.
2. In a bowl, whisk all ingredients (except the chips) together. When combined, gently fold in chips to incorporate.
3. spoon about 2 TBSP worth of batter onto the
cookie sheet, about 1.5 inches about. The batter is loose, but it
actually doesn't spread a lot.
4. Bake for 8-10 minutes (until just slightly firm). Remove from oven
and let cool for another 10 minutes on the cookie sheet. This is
important to make sure they "set up" right.
5. Remove cookies from sheet and allow to finish cooling on a cookie rack. Store in an airtight container.
adapted from cupcakes OMG
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Dairy Free/ Gluten Free Cheesecake
Crust:
- 3 cups raw almonds soaked overnight
- 1/2 cup dates, pitted
Filling:
- 3 cups raw cashews soaked for three hours
- 3/4 cup fresh lemon juice
- 3/4 cup honey
- 3/4 cup coconut oil
- 1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded
- 1/2 tsp sea salt
Topping:
- 1 bag of frozen blueberries (or any berry that you prefer)
- honey to sweeten
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"Blondies"
1 500g jar of cashew and almond butter
3 eggs
1/2 cup honey
beat well then add:
1 tsp baking soda
1/4 tsp sea salt
1/2 c dark choc chunks
mix and scrape onto 9 x 13 greased baking dish
sprinkle with 1/2 c dark choc chunks
bake @ 325 for 35 min
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Raw Protein Bar
Dry ingredients
1 cup (240 ml) pumpkin seeds
1 cup (240 ml) coconut flakes
1/4 cup (120 ml) hemp hearts
1 cup (120 ml) whey protein
4 tbsp chia seeds
2 tbsp bee pollen (optional)
Wet ingredients
20 fresh medjool dates, pitted
6 tbsp coconut oil, melted
4 tbsp (raw) cacao powder
1 tsp vanilla extract
6 tbsp almond flour
2 tbsp poppy seeds
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In a food processor or Vitamix pulse the dry ingredients quickly. Try not over-process so its crunchy. Place the mixture in a bowl and set aside.
Add all wet ingredients to the food processor and blend you may have to add a little water
Pour the wet ingredients over the dry ingredients, add almond flour and poppy seeds and stir until well combined. Spread the batter evenly into a 11 x 7-inch (28 x 18 cm) baking dish, make sure it becomes quite compact. Sprinkle with coconut flakes and or crushed almonds
Dark Chocolate Almond Bark
3 cups dark chocolate
6 tbsp of honey
3 Tbsp coconut oil
1/2 tsp salt
1/2 tsp cinnamon
2 cups almonds
Pre heat oven to 400
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Heat honey and coconut oil until bubbly, stirring constantly. Add almonds cinnamon and salt
continue to cook for approx. 4 min until thoroughly coated. Remove from heat and pour on to a baking sheet lined with parchment paper. Bake in oven for 4 min remove and allow to cool completely
Melt chocolate then add almonds and mix until coated,
Pour into glass baking dish lined with parchment paper and cool. Once completely hard break into pieces.
Gluten free pizza
- 3 cups almond flour
- 1 TBS fresh sage, chopped
- 2 TBS fresh oregano, chopped
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup coconut oil
- 2 eggs
- feta
- cooked chicken breast cut in pieces
- roasted tomatoes
- sliced black olives
- arugula pesto
- aged balsamic for garnish (regular balsamic vinegar is fine but if you can find a thicker, sweeter one that is even better!)
Preheat oven to 350F. Combine first five ingredients into a bowl. Add the oil and eggs. Mix until incorporated. Pat into a ball and then place on parchment paper. Place another piece of parchment on top of the ball and roll until desired thickness. Place rolled dough (still on the parchment) onto a cookie sheet and bake for 12-15 minutes. Remove from oven.
Spread pesto all over dough, followed by the chicken roasted tomatoes black olives and sprinkle with cheese. Place in oven for 5 minutes or until edges have browned.
Remove from oven, cut with pizza slicer and drizzle balsamic on top. Enjoy!!
Arugula Pesto
- 4 cups arugula
- 2 cloves garlic
- 1/2 cup parmesan
- 1/2 cup pine nuts, toasted
- 1/2 cup olive oil
- 1/2 TBS fresh lemon juice
Place all ingredients into a blender and blend until mostly smooth.
**this recipe was adapted from:
Guacamole
2-3 avocados
1-2 cloves of garlic
1 tomato
3-4 green onions
3/4 cup Greek yogurt
1 lime squeezed
2 tbsp cilantro
In a medium bowl, mash together the avocados, lime juice, mix in onion, cilantro, tomatoes, yogurt and garlic. Refrigerate 1 hour for best flavor, or serve immediately.
Coconut Curry Shrimp
1/2 cup minced onion
1/2 cup red bell peppers - or more :)
sliced zucchini cuz Samantha said it would taste good and she was right!
2 cloves garlic, minced
1 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp curry powder
1 cup coconut milk - I used the whole can
1/4 tsp crushed red pepper flakes
1 pound uncooked jumbo shrimp, peeled
1 tbsp cornstarch (stirred into 1 tbsp water)
2 tbsp chopped fresh cilantro - want super fresh?? raid Tom's garden :)
1 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp curry powder
1 cup coconut milk - I used the whole can
1/4 tsp crushed red pepper flakes
1 pound uncooked jumbo shrimp, peeled
1 tbsp cornstarch (stirred into 1 tbsp water)
2 tbsp chopped fresh cilantro - want super fresh?? raid Tom's garden :)
In a large fry pan, heat a small amount of coconut oil and saute the onion, garlic, red bell pepper, zucchini until soft. Stir in the cumin, coriander, and curry powder, allowing them to cook and meld for about a minute. Stir in the coconut milk, and crushed red pepper flakes, bring to boil then reduce heat simmer for about 2 minutes.
Add shrimp. Continue to cook and stir gently (about 4 minutes), add the cornstarch/water mixture. Stir and let it bubble, thickening up into a delicious sauce. Salt and pepper to taste, then sprinkle your fresh cilantro over top. Remove from the heat and serve over hot steamed rice.
Cookie:
2 cups almond meal
1/4 cup water or nut milk
2 Tbsp Agave Nectar
1 Tbsp vanilla
Pinch sea salt
Marshmallow Creme:
1/2 young coconut meat
1 tbsp agave nectar
2 tbsp coconut milk
Chocolate Sauce:
1/4 raw cacao powder
1/4 cup agave nectar
1/4 cup coconut butter
Cookie:
Stir all ingredients and spread on a dehydrator sheet and dehydrate at 115 degrees for 6-8 hours or until desires texture has been achieved
Creme:
Combine all ingredients and blend. Store in fridge until ready to use.
Sauce:
Mix all ingredients together. The warmer the sauce the easier it will be to spread on the smores
Cranberry Sauce
2 cups fresh cranberries
1 orange
1 apple
1 cup dates
water for consistency
Process ingredients in blender and serve
2 small packets baby carrots
4 Tbsp Hemp
4 Tbsp Chia
2 tomatoes
Kale
2 avocados
parsley
black pepper11/2 tsp pink Himalayan salt
1 mini hot pepper
BLEND... ENJOY
Pumpkin is a super food! Pumpkin is one of the most nutritional foods. Rich in antioxidants, vitamins, and mineral, both the flesh and seeds of the pumpkin provide many health boosting nutrients!
The Best Pumpkin Bars Ever ;)
