Mixed Berry Chia Pudding

I got the opportunity to try some Wyman’s products this weekend. Wyman’s sells frozen fruit in convenient, resealable pouches with no unnecessary added sugar. 

I threw this recipe together and the result was a delicious, creamy tapioca-like pudding with no added dairy. You could easily sub maple syrup or stevia to make this vegan if you wanted. 
Enjoy! And check out Wyman’s the next time you go to the grocery store. 

Mixed Berry Chia Pudding

1/3 c. Chia seeds

1- 13.5 oz can coconut milk

1/4 c almond or cashew milk

1/2 tsp vanilla extract

2 Tbsp. honey

2/3 c. Wyman’s of Maine Fresh Frozen Mixed Berries

In a medium, resealable container, stir coconut and cashew milks into your chia seeds. Eliminating any clusters or lumps. 

Stir in remaining ingredients. 

Cover container and place in refrigerator for at least an hour (ideally overnight). 

Chia seeds will thicken the pudding the longer it is in the fridge. 

When ready to eat, serve in individual containers. 
  
Serves 2-4. 

Depending on how hungry you are 😉 

  
 

Banana Crepes

Hi All!

These past couple of weeks have flown by. I’m still researching pretty regularly at the Huntington Library, but I’ve moved away from salads and towards fajitas. You’d be surprised how well they transport.

I have also been busy with making practice cakes (not paleo) for my niece’s upcoming birthday! She wants a hippo party, and my initial attempt at creating a cake in the shape of a hippo didn’t go quite as well as I had hoped. Regardless, I think the decorations are coming along.

Lastly, before I give you my banana crepe recipe, I will be competing in my very first CF competition this Saturday! I am doing a scaled division, but I’m kind of excited, so wish me luck.

Here’s a recipe for banana crepes. The first few I made forced me to lose a couple brave crepe souls, but I was able to get the last three to work! Good luck. Be patient.

Banana Crepes
Crepes:
4 eggs
1 cup + 2 Tbsp of Coconut Milk
1/4 tsp sea salt
1/4 tsp ground cinnamon
1 Tbsp vanilla extract
3 Tbsp coconut flour
Fat of choice

Filling:
3-5 bananas, sliced (I used three, but if you don’t mess up in your crepes like I did, you may need more bananas to make up your filling)
2 Tbsp vanilla extract
1 Tbsp ground cinnamon
1 Tbsp honey or agave nectar (optional)
About 1/4 c coconut milk (optional)
Fat of choice

In a mixing bowl, combine all of the crepe batter ingredients except for the fat of choice. It should create a thin batter.

In a sauté pan, heat your fat of choice. Once your pan is sufficiently hot, use either a ladle or a measuring cup to spoon the mixture into your hot pan.

You just want a thin layer of batter, so ladle it on thinly, or even swirl your pan a bit.

While you may get away with not flipping these, I had to. The batter wasn’t as thin as a non-paleo crepe. Here was the source of my frustration.

First attempt

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2nd attempt

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3rd attempt. No photo of batter, but we finally have crepe success!!

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And it wasn’t just a fluke, either.

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Continue with your batter until it’s gone.

Set finished crepes aside.

Onto the filling.

Using another sauté pan, heat your fat of choice.

Add bananas and the other filling ingredients except coconut milk.

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Heat through and add filling to crepes.

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Optional step: add coconut milk to any remnants in your filling pan. Heat through (add more cinnamon or sweetener if you’d like) then drizzle over your filled crepe.

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Good luck!!

Pineapple Right-Side-Upcakes

My dad always says he never wants anything for Father’s Day, his birthday, Christmas… You get the point. So, as this Father’s Day approached and we asked him what he wanted, he said his usual “I don’t want anything,” but the caveat was “but I want a pineapple upside-down cake with lots of cherries.” I decided I would use the opportunity of making him a non-paleo pineapple upside-down cake to make some paleo right-side-upcakes. Clever, right?!

These are so yummy and I was very careful about measurements (shocking, right?).

Paleo Pineapple Right-Side-Upcakes (Makes about 1.5 dozen)
1-20 oz. can of crushed pineapples, drained (check ingredients, make sure they’re in pineapple juice and not syrup)
1-14.5 oz. can of pitted cherries in water, drained (or fresh cherries if you have the patience to pit them)

Wet Ingredients
2 tsp. vanilla extract
5 Tbsp. agave nectar or honey
5 eggs
3/4 c. coconut milk
1/2 c. butter or coconut oil, melted

Dry Ingredients
1 tsp. sea salt
1 tsp. baking powder
1 tsp. baking soda
1 c. coconut flour
1/4 c. dried, shredded coconut (unsweetened)

Preheat your oven to 350 degrees F.

Line a muffin tin with adorable liners (ok, they don’t have to be adorable…)

Place canned ingredients in strainers and allow them to drain.

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Get out as much of the excess liquid as possible.

In one bowl, combine all your dry ingredients.

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In another (larger) bowl, combine all your wet ingredients.

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Using a handheld mixer, slowly add your dry ingredients into your wet ingredients.

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Stop mixing once the batter comes together. Fold in your drained pineapple.

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Spoon the mixture into your liners.

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Top with cherries.

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Place in preheated oven and bake for 25-30 minutes.

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Top with whipped coconut cream “frosting” if you wish! Hope you enjoy!

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Pumpkin Muffin/Pancake Batter? But it’s not Fall…?!

I know, I know. “Pumpkins aren’t in season.” Whatever… YOU can make this in the Fall if you’d like. I’ll indulge in my paleo pumpkin muffins (or pancakes) when I’m craving pumpkin, thank you.

Here’s one of the recipes I made during my little hiatus. Hope you enjoy!

Now, before I begin: when I made this the first time, I really wanted pumpkin muffins; so I created this recipe with the intention of definitely making muffins. However, after eating the muffins, it became rather apparent that this mix, as is, would work a lot better for pancakes. The muffins were really light and fluffy, but I prefer my muffins to be a little bit more dense. Pancakes, on the other hand, I prefer airy and fluffy, which is why I think this recipe would work better for that. Either way, you have a choice, and, as always, my recipes are open for interpretation. Add or eliminate ingredients as you wish.

Paleo Pumpkin Muffin/Pancake Batter

  • 2.5 cups almond meal
  • 1 can coconut milk
  • 1 large can pumpkin
  • 5 eggs
  • 1 cup light agave nectar
  • 1 Tbsp baking powder
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1/2 tsp. sea salt
  • 1 Tbsp pumpkin pie spice (or ground cinnamon, ginger, nutmeg and cloves to taste)

If you’re baking, preheat your oven to 350 degrees F and either grease a loaf pan or prep your muffin liners. If you’re making pancakes, just keep reading…

In one bowl, mix your dry ingredients. In another bowl, combine your liquid ingredients.

Slowly, add your dry ingredients to your wet ingredients (make sure to thoroughly mix).

 

 

If you’re baking, pour/spoon mixture into your loaf pan or muffin liners, respectively. Place in oven and bake until an inserted toothpick comes out mostly clean.

 

If you’re making pancakes, put a little butter on a griddle and let it heat up. Using either a ladle or a measuring cup, spoon your mixture on the griddle. Flip over when the pancake is halfway cooked.

 

 

Variations: Add nuts!

Paleo Lemon Custard (I’m baaaaaaack!!)

The semester is over (well, the stack of papers on my desk that need to be graded may beg to differ)!!! I’m so sorry for not posting in a while. I’ve been so busy with my research, though (good news), I may have found out my dissertation topic. It’s starting to get HOT here in Southern California, so for my first recipe back, I’ve decided to share a super creamy, light, and fresh summery dessert (it’s also SUPER simple). Enjoy!

;

Paleo Lemon Custard (Flan)- Makes 4

  • 1 13.5 ounce can of coconut milk
  • 4 eggs
  • 1/4-1/2 cup of light agave nectar
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. almond extract
  • Zest of one whole lemon
  • Pinch of salt

Preheat oven to 350 degrees F. Combine all ingredients in a mixing bowl and mix with a hand mixer.

Pour mixture into ramekins. Place ramekins in a baking dish and pour water around the ramekins (to keep them moist).

Bake for 30-45 minutes, until the center is set.

Pull ramekins out of the oven and allow to cool. Keep in refrigerator until you decide to eat.

The custard, right out of the oven, before cooling in the fridge.

;

I did a lot of cooking while I was out, expect another post soon! It’s nice to be back!

Paleo Peach Shortcake

I really wanted some paleo dessert tonight. This recipe is pretty simple and the biscuits are versatile.

Paleo Peach Shortcake
Biscuits
-2.5 c Almond Meal
– .5 heaping teaspoon of baking powder
– .5 heaping teaspoon sea salt
– .5 teaspoon almond extract
– 1-2 Tablespoons honey or agave nectar
– .25 c coconut oil or butter, softened at room temperature
– 2 eggs
– .25 c coconut or almond milk

Preheat oven to 450 degrees F and line a cookie sheet with parchment paper.

Mix all dry ingredients in a mixing bowl.

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Add wet ingredients and mix. Drop heaping spoonfuls of batter onto parchment-lined cookie sheet.

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Bake for 8-12 minutes.

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Peach Filling
– 2 12oz packages of frozen peaches
– Ground cinnamon
– 2 teaspoons vanilla extract
– 1-2 Tablespoons honey or agave nectar (optional)
– Butter or coconut oil

Heat a little of your fat of choice. Add peaches and seasonings. Allow liquid to reduce and peaches to warm through.

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Cut prepared biscuit in half. Top with peach filling and some coconut cream if you wish (check the coconut cupcake or Super Bowl posts for coconut cream recipe!).

Enjoy!

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Paleo Coconut Cupcakes (Possibly my best invention EVER!)

These could, quite possibly, be my best invention ever.

Seriously.

My blueberry chai bread is crap compared to these.

This can fix a sweet tooth without getting off your paleo horse. Enjoy!

P.S. I actually measured today!!!!! You’re welcome!

Paleo Coconut Cupcakes (makes 2 dozen)

  • 2 Nasty Bananas, mashed (Nasty like they’ve been sitting in your fruit bowl a little too long)
  • 3 Cups of Almond Meal
  • 1 Can of Coconut Milk
  • 1 Tbsp + 1 tsp Baking Powder (or 4 tsps)
  • 1 tsp. Vanilla Extract
  • 1 tsp. Almond Extract
  • 1 tsp. Salt
  • 2 Eggs
  • 1.5 cups of Dried, Unsweetened Coconut Flakes or Dried, Unsweetened Shredded Coconut
  • .5 cup of Agave Nectar

Frosting

  • ! can of Coconut Milk, Chilled (All you need is the hardened cream + 1 Tbsp of the water or so)
  • 1-2 Tbsp Agave Nectar (depending on your preference)
  • 1 tsp. of Vanilla, Coconut or Almond Extract (pick your poison)

For the Cupcakes

Preheat oven to 350 degrees F and line a muffin tin with adorable little liners.

In one bowl, mix your nasty bananas, coconut milk, almond extract, vanilla extract, eggs, dried coconut and agave. In another bowl, mix all of your dry ingredients. Mix the dry ingredients into the wet using an electric mixer.

Put the batter into your muffin liners (fill almost to the top).

Bake for 30-35 minutes. Allow to cool.

For the Frosting

In a bowl, mix your hardened coconut cream (plus a little of the water), agave nectar and your extract of choice using an electric mixer. Allow it to come to a whipped cream-ish consistency.

If you were impatient (like me) and your cream didn’t harden, mix it per the recipe, then throw it back in the fridge.

Top your cupcakes with the frosting. Top with dried coconut or fresh berries if you choose!

 

Seriously, though. These were effing delish.

 

Update, and a Look into the future!!!

I know it’s been a few days. I’ve been busy with school, but expect a post (this afternoon or tomorrow) for paleo cupcakes!!!

I’m already excited. I’ve been dying to make these, but wanted to wait until the final weigh-in for our paleo challenge.

Final weigh-in results? Lost 16 lbs and my body fat went down by about 2%. I also took off 1:43 from our pre-paleo challenge assessment wod. I feel lighter, more energized and just generally healthier.

So I’m going to tease you guys and make you wait for the recipe, but I promise they’ll be delicious.

See…???

 

Get a head start on the recipe. Put a can of coconut milk on the fridge!!

 

 

Super Bowl

Many apologies. My schedule was completely disrupted with test planning, discussion-leading, book-reading and my boyfriend’s trip-planning to Indiana of all places…

Super Bowl Menu Ingredient List

  • Meat (Carne Asada, Chicken Breast, Chicken Tenders, Wings)
  • Hot Sauce (Frank’s Red Hot or some other alternative -check ingredients)
  • One cauliflower
  • Avocados
  • Tomatoes
  • Cilantro
  • Jalapenos
  • Garlic
  • Butter Lettuce leaves (aka taco shells)
  • An Orange, A Lime
  • Berries (Whatever seasonal mix you choose- I used strawberries (halved), blueberries, raspberries, and some blackberries)
  • Almond meal
  • Coconut Oil
  • Almond Extract, Vanilla extract
  • Agave Nectar (optional)
  • Mint, julienned (optional)
  • Fat of choice, olive oil
  • Salt, pepper

I’ll post the recipe for the dessert because I actually have that done (but not put together).

Paleo Berry Pie

Preheat oven to 350 degrees F.

In a large bowl, mix your berries, mint, a teaspoon of vanilla extract and a tablespoon of agave nectar (you could even do a squirt of fresh orange juice instead). Set aside in the refrigerator.

For the crust, place 10 oz of almond meal, about 4 tablespoons of coconut oil, about a teaspoon of almond mean and a squirt of agave nectar in a food processor.

Pulse until it forms a crumbly dough.

Grab a pie pan and press your almond meal dough into it.

Bake in the oven for about 15-30 minutes (sorry, I didn’t keep track. Baking is not my forte). It will be nice and golden brown.

When you’re ready to serve, Add your berry mix to your crust. Top with coconut cream if you wish. I think I prefer it to real whipped cream *gasp*

Wings

Preheat oven to 400 degrees F.

Place wings on a baking sheet, brushed lightly with your fat of choice, some salt and pepper.

Once fully cooked (About 30 minutes, I would guess. Be sure to check so you don’t consume undercooked poultry), remove from oven. In a zip top bag or a mixing bowl, toss your meat with your hot sauce.

Note: I’m not a wing fan. Too much effort for not enough meat. I’ll be doing this recipe with chicken breasts that I will cut into bite-sized nuggets.

Cauliflower Fries

Preheat oven to 400 degrees F.

Floret a cauliflower. In a large bowl, toss the cauliflower florets with a little bit of olive oil, salt and pepper. Bake for about 30 minutes. Flip halfway through. Keep them in longer if you’d like them crispier.

Guacamole

Mash avocados with freshly chopped cilantro, diced tomato, minced jalapeno, minced jalapeno, lime juice, salt and pepper. Season to taste. (You could always just cheat and buy some delicious stuff from here.)

Just grill your meat for your tacos. Stuff your butter leaves and top with fresh guacamole and/or pico de gallo. If you’ve forgotten how to make pico, click here.

Hope you have a great Super Bowl Sunday! Photos will follow.

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Nuts.

I just got home from my first day of school. I still haven’t decided what to make for dinner, so I decided to make this to kill some time. These nuts are sinfully delicious. While you shouldn’t overzealously indulge in them, they do kill a sweet tooth (they also taste great with unsweetened almond milk or coconut milk). Hope you like them.

Sinfully Sweet Nuts

  • About equal parts of three different kinds of raw nuts (I used about 1 2/3 cups each of walnuts, sliced almonds and hazelnuts. I’ve also done this with walnuts, sliced almonds and pecans. Be creative. Use four varieties, or just one or two. Use your imagination!)
  • About 1/2 cup of dried, shredded unsweetened coconut
  • 1tsp to 1Tbsp of coconut oil (depends how much nuts you use. I think I used about 1.5 tsp)
  • 1tsp pure almond extract and/or 1 tsp pure vanilla extract
  • Lots of cinnamon
  • Drizzle of honey and/or agave nectar

Preheat oven to 350 degrees F.

Throw everything in a mixing bowl and mix.

Layer a cookie sheet with some parchment paper (so your nuts don’t stick.) (That sounded dirty.)

Pour your mix on your cookie sheet.

After mixing, pour your nut mix on the parchment paper & cookie sheet.

Flatten the nuts into a flat, single layer.

Flatten nuts onto a single layer, top with more coconut, honey and/or agave if you want it sweeter.

Bake for 15 minutes (stir, mix about halfway through so they don’t burn) and allow to cool.

Once the nuts have cooled slightly, place them in tupperware. Once they cool completely, they will form little clusters. Soooo good.

These held up fine for a week in tupperware on my kitchen counter. I doubt they’ll last much longer because they’re delicious.

Snack’s Done!!