Recipe (Re)creation: Paleo Strawberry Crisp

Is there anything in life sweeter than fresh strawberries? I mean, maybe? But debatable... My whole family swoons over these bright red berries and they magically disappear in minutes. I was tempted to just eat all of our latest pick from Blue House Farm, but I also knew we were heading out of town and there was no way we could eat all of our berries in a few days without some serious belly aches. So, berry crisp here we come! I always try to make my baking somewhat healthy, so I made a paleo version of one of my favorite crisps from childhood. Enjoy!

Ingredients:

For filling-

• 4 cups strawberries, trimmed and halved
• 1 Tbsp. tapioca flour
• 2 Tsp. vanilla extract
• 1/2 meyer lemon, juiced
• 2 Tbsp. maple syrup

For topping-

• 1 cup Bob's Red Mill Paleo Baking Flour
• 3 Tbsp. coconut oil, melted
• 3 Tbsp. maple syrup
• 1/2 tsp. kosher sea salt

Directions:

-Preheat oven to 350 degrees F. and mix the filling ingredients in a mixing bowl. 

-Transfer the filling to a pie dish and begin mixing the topping ingredients in the bowl. 

-Spread the topping over the strawberry filling and bake for 30 minutes.

-Let stand for 5-10 minutes and serve with vanilla ice cream.

Recipe (Re)creation: Apple Oat Muffins

After trying out a few apple muffin recipes, I think I have found myself a winner! I based my recipe off this one from Bon Appétit, but made a few tweaks. The crunchy oats on top and the perfect cake-like texture make them feel super indulgent, but they are gluten free and dairy free and full of protein and fiber so don't feel bad about reaching for a second one...

Makes: 12 muffins

Ingredients:

For muffins-

• 4 eggs
• 1/2 tsp. lemon zest
• 1 tbsp. lemon juice
• 2/3 cup maple syrup
• 2/3 cup coconut oil
• 2 1/2 cup paleo flour
• 2 tbsp. flaxseed meal
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 1 large apple, grated
• 1/2 tsp. cinnamon

For Topping-

• 1/4 cup sliced almonds
• 1/4 cup gluten free oats
• 1 1/2 tsp. maple syrup
• 1 1/2 tsp. coconut oil

Directions:

-Preheat oven to 350 degrees F and line a muffin tin with paper liners. 

-Whisk together the eggs, lemon zest, lemon juice, maple syrup and coconut oil in a bowl.
-Meanwhile, combine the flour, flaxseed meal, baking powder, salt, apple and cinnamon in another bowl.
-Pour the egg mixture into the bowl with the dry ingredients and mix.
-Divide the batter into the muffins tins.
-In a small bowl, combine the almonds, oats, maple syrup and coconut oil.
-Top each muffins with a sprinkling of oat mixture.
-Bake for 25-30 minutes or until cooked through.

Recipe Creation: Crunchy Grain Free Granola

I sit here with a handful of granola as I write this because it is just so darn good. I CANNOT STOP.  I don't feel too guilty about my newfound obsession since it is chock-full of healthy fats, fiber and protein. It's also amazing, so who really cares about the health stuff when it tastes this good. It's delicious sprinkled on top of chia pudding, yogurt, toast with almond butter, ice cream, you name it! It's also perfect the way I am eating it right now- by the handful ; )

Makes roughly 3.5 cups

Ingredients:

• 1/2 cup pepitas
• 1/2 cup coconut flakes
• 1 cup slivered almonds
• 1 cup raw pecans, roughly chopped
• 1 cup raw walnuts, roughly chopped
• 4 tbsp. chia seeds
• 1 tsp. cinnamon
• 1/4 tsp. sea salt
• 3 tbsp. coconut oil
• 1/4 cup maple syrup

Directions:

-Preheat oven to 325 F and line a baking sheet with tin foil. 

-Combine the dry ingredients in a mixing bowl.

-Heat the coconut oil and maple syrup together in a small saucepan and stir. 

-Pour over the dry ingredients and mix around. 

-Spread the mixture on the baking sheet in a thin layer.

-Bake for 25-30 minutes or until the granola begins to turn golden brown and crispy. 

-Remove from oven and let cool completely.

-Store in a mason jar and enjoy!

Recipe (Re)creation: Paleo Pumpkin Seed Bread

I'm clearly on a baking kick right now, and this pumpkin bread is everything fall dreams are made of. It is low carb, gluten free, and incredibly satisfying. Equally good on its own or spread with nut butter, it makes the perfect breakfast or on-the-go snack. My kids love it too, which is always a bonus. I based my recipe on this pumpkin bread, but made some tweaks here and there. I hope you enjoy this one as much as I do.

Makes 1 loaf

Ingredients:

• 4 eggs
• 1 cup pumpkin puree
• 1 tsp. vanilla extract
• 1/2 cup coconut oil, melted
• 1/2 cup coconut flour
• 1/4 cup maple syrup
• 1 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1 tbsp. sunflower seeds
• 1 tbsp. pumpkin seeds
• 1 tsp. sesame seeds

Directions:

-Preheat oven to 350 degrees F and line a loaf pan with parchment paper. 

-Toast the seeds in a skillet until slightly browned.

-Mix all the wet ingredients in a medium bowl.

-Mix all the dry ingredients in a medium bowl. 

-Add the dry ingredients to the wet and mix thoroughly.

-Sprinkle the seeds on top.

-Bake in the oven for 45-55 minutes, or until cooked through.

-Allow to cool slightly and slice.

-EAT.

Recipe (Re)creation: The PERFECT Green Smoothie

I wish I could take full credit for this recipe.  Alas, I cannot.  I found it on a wonderful blog called, oh she glows. I added flaxseeds to the original recipe and tinkered a bit with quantities, but otherwise, I stayed pretty true to the original.  I will say, it is a pretty darn near perfect smoothie.  You can also swap the apple for a pear, if you prefer.  I have tried both, and it turns out delicious either way.  Your body will thank you for this one.

Serves 1-2

Ingredients:

• 1 cup baby kale
• 1 gala apple, cubed
• 1/2 large english cucumber, peeled and chopped
• 1 tbsp. fresh ginger, peeled and sliced
• 1/2 lemon, juiced
• 1/2 tbsp. coconut oil
• 1/2 tbsp. maple syrup
• 1 tbsp. ground flaxseeds
• 5 ice cubes

Directions:

-Place the kale, apples, cucumber, lemon juice, ginger, coconut oil, and flaxseeds in a high powered blender or Vitamix.  

-Next add the ice and maple syrup and blend until smooth.

-Serve immediately and gulp down the liquid goodness!