RECIPE: Yummy Hot Chocolate!

We were going hiking today at Echo Lake. There was rumor of cold weather and possibly snow. We all think "PB&J" when we hike, but today I also thought hot chocolate! My version of PB&J is almond butter and sugar free jam on low carb bread, by the way!
So, I bought a thermos yesterday in hopes of using it today for either hot chocolate or soup ... Hot chocolate won out. Here's how I made it ...

INGREDIENTS:
2 cups unsweetened vanilla almond milk
1/4 cup half & half
1 1/2 teaspoon vanilla extract
2 heaping tablespoons Hershey's Cocoa powder
Your choice of sweetener to taste. (I used about a tablespoon of Splenda.)

DIRECTIONS:
Mix all ingredients in a sauce pan and bring to a light boil on the stove OR microwave for approximately 5 minutes, depending on the power of your microwave. 

This was simply trial and error, without the error. It's a huge hit, in my opinion, and I will be making it a lot more often. It made about 2.5 cups, so it's enough to share. Here's the nutritional data according to My Fitness Pal ... 

Enjoy!

RECIPE: Low Carb Pumpkin Clafoutis

Well, my pumpkin craving extends through all parts of the day and I vowed to only make the muffins for breakfast, so it was time to once again make a Pumpkin Clafoutis! I have altered my Paleo version just a little. I used butter rather than coconut oil to reduce the calories ... I used almond milk and pecans rather than coconut milk and walnuts, due to availability ... And, I used Splenda and a little water rather than honey to reduce the calories, and most importantly ... The Carbs. 

INGREDIENTS:
1/2 cup  butter
1 3/4 cups pumpkin puree
1/3 cup Splenda
4 eggs
1/2 cup unsweetened vanilla almond milk
1/2 cup almond flour
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1/2 cup chopped pecans
2 tablespoons grated unsweetened coconut
(I prefer to use Trader Joe's Pumpkin Pie Spices, so I just put 2+ teaspoons rather than the individual spices. You may prefer less spices, but I prefer experiencing their flavors mixed with the pumpkin!)

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Melt butter in the microwave.
3. Blend together all ingredients with the exception of the walnuts and coconut. I use my blender to make sure everything blends well. Taste for sweetness and add more Splenda, if you feel it needs it. I also added 2 tablespoons of water to offset the moisture loss from using Splenda instead of honey. Add the chopped walnuts and coconut then pulse a few times to mix.

4. Pour into a well greased 9" deep dish pie plate and bake for roughly 45 minutes - until center is set. 

5. Allow clafoutis to cool before placing it in the refrigerator. It's tasty warm, but it is AMAZING cold!

I mentioned above that this recipe is altered from my original posted recipe from some time ago. (The differences per serving ... Calories: 186 vs 219 and the net carbs: 2 vs 14!!)
Below you will find the nutritional data as per MyFitnessPal:

The Low Carb Version ...

The Paleo Version ...

RECIPE: Paleo Banana Nut Bread Scones

I admit it ... I'm a scone lover. Crunchy, delicious scones. Vanilla bean scones. Pineapple coconut scones. Cranberry walnut scones. Orange scones. I crave them. This morning we went for a six mile walk. We ate brunch while we were out. I had a salad of mixed greens, chicken, bleu cheese crumbles, cranberries, walnuts and broccoli. I finished lunch off with a pluot and a big bottle of water, then we made our way home ... The long way.
We got back home and sitting there on the counter in the kitchen was a couple of sad looking bananas. Way past their prime for peeling and eating, but well within the range of using them in banana bread. I decided to combine the two ideas ... Scones and Banana Bread while keeping it Paleo.

INGREDIENTS:

2 cups Almond Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1 teaspoon G round Cinnamon 
1 teaspoon Vanilla Extract 
2 tablespoons Honey
1 Very Ripe Banana, mashed 
1,2 cup Chopped Pecans
Topping:
3 tablespoons Honey
1 teaspoon Ground Cinnamon

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or use a Silpat.
2. In a large mixing bowl, combine almond flour, salt, baking soda, and cinnamon. 
3. Add vanilla and honey and mix well.
4. Fold in the bananas and pecans and mix again until everything comes together in one big massive ball of dough.
5. Place the dough on the baking sheet and flatten. I used my hands.
6. Bake for 16 - 18 minutes (depending on your oven).

7. While the scones are baking, make the glaze.
8. Once they are golden brown remove them from the oven to cool. Using a serrated knife, cut into 8 equal pieces.
9. Combine the honey and cinnamon in a small bowl, whisking until smooth.
10. Drizzle the scones with the glaze.
Makes 8 scones.

RECIPE: Chocolate Coconut No-Bake Candy

First and foremost I want to say HAPPY 88th BIRTHDAY to my precious dad!! I wish we could be there with you today, but we just couldn't squeeze in a trip before we leave for Switzerland on Tuesday. We sent you a box of goodies for your birthday ... Enjoy! See you soon! We love you! (We live on opposite sides of the continent!)


About this recipe and the inspiration behind it ... 


One thing I remember vividly from my childhood was the ever-popular Friday lunch at school. Seems it didn't matter if it were 1 - 5 grade in Texas 6 - 12 grade in Tennessee. The one thing they all had in common was that dessert was chocolate oatmeal no-bake cookies. Even after I became an adult, those cookies (AKA Cow Patties) were always my favorites! I looked forward to hikes with friends because I'd make them to take along as a power snack. Perhaps it's a Pavlovian response, but everyone would call or email me to see if I'd be bringing a batch along. See? We may grow older, but we never grow up!
Since those wonderfully delicious taste sensations are made with tons of sugar and raw oats, they are totally off limits these days. However ... Last night I came across a recipe that brought on a most exciting "ah-ha" moment! The ingredients are Paleo, so I thought the final product might be a suitable replacement for that beloved childhood treat. Here's the link to the video I found: Video of Coconut Honey Candy for Easter
Here's the recipe for the version I came up with last night ...
CHOCOLATE COCONUT NO-BAKE CANDY

INGREDIENTS:
1/2 cup Honey
1 cup Almond Butter
1/4 cup Cocoa Powder
1 tablespoon Vanilla
1/2 cup shredded unsweetened Coconut
1/2 cup chopped Pecans

DIRECTIONS:
1. Line an 8" X 8" pan with parchment paper. I couldn't find mine, so I used "Press N Seal" with the sticky side down. It works GREAT!!
2. Pour honey into a saucepan and cook over medium heat, stirring constantly.

3. When honey boils, continue to stir constantly for two minutes.
4. Remove from heat. Stir in almond butter until it melts, then add cocoa powder and vanilla, stirring well. Add coconut and pecans, stirring well.
5. Once everything is well blended, pour into the lined pan and spread evenly. The mixture will be stiff, so use your fingers to press it into the corners, if needed.

6. Chill 30 - 45 minutes or until the mixture had sufficiently hardened.
7. Remove from pan, peel lining off the bottom and place on a cutting board to cut into pieces. I cut 6 strips first, turned it and cut into 6 rows, making 36 candies.

8. These are best kept in an air-tight container in the refrigerator, but will remain somewhat firm if left out for an hour or so.

RECIPE: Cinnamon Pecan Coffee Cake

By far the best coffee cake I have ever tasted! I doubled the recipe I originally found on Paleo on Main's Blog because the only pan I could find was a 9 X 13! I then realized my 9 X 9 is in the freezer ... Silly me!
CINNAMON PECAN COFFEE CAKE

INGREDIENTS:
Cake:
1 cup Coconut Milk 
4 Eggs
1/2 cup Raw Local Honey
2 teaspoon Vanilla
4 cup Almond Flour
1 cup Arrowroot Powder
1 teaspoon Baking Soda
1 teaspoon Salt
Swirl:
4 tablespoon Cinnamon
1/2 cup Coconut Oil (or butter)
6 tablespoon Honey
Topping:
1/2 cup Chopped Pecans

DIRECTIONS:
Preheat oven to 325. In separate bowls, combine dry cake ingredients and wet cake ingredients. 
Pour wet into dry and stir to combine.  Pour into coconut greased 9X13 dish.

Combine swirl ingredients and dollop onto cake.

Using a knife, swirl in topping. Top with chopped pecans.

Place in preheated oven and bake 40-45 minutes until a toothpick comes out clean.  

Enjoy!!
**Note** If making 1/2 this recipe, place in a 7X9 pan and bake for 25 - 30minutes.

RECIPE: Cinnamon Nut Bun Smoothie

Yes, this is just an alteration of the last smoothie, but what a difference a sprinkling of pecans makes! The hint of rich, nutty taste really made this recipe. I LOVE pecans, walnuts, and macadamia nuts, so I will be experimenting with them more often. As for the two Cinnamon Bun Smoothie recipes? I'll definitely be making both of these again!
CINNAMON NUT BUN SMOOTHIE

INGREDIENTS:
1 cup unsweetened Vanilla Almond Milk
1 Banana
1 teaspoon Vanilla
1 teaspoon Cinnamon
1 teaspoon pure Maple Syrup
2 tablespoons raw Pecans
6 Ice Cubes

 DIRECTIONS:
1. Put all ingredients in a blender and blend until smooth and creamy.
2. Pour. Serve. Enjoy!

RECIPE: Cinnamon Bun Smoothie

Sometimes nothing but something sweet will satisfy a craving. I can find very few times when a Paleo Smoothie won't satisfy that urge to indulge ...  Even when you crave a big, sugary cinnamon roll!

CINNAMON BUN SMOOTHIE

 INGREDIENTS:

1 cup unsweetened Vanilla Almond Milk

1 Banana

1 teaspoon Vanilla

1 teaspoon Cinnamon

1 teaspoon pure Maple Syrup

6 Ice Cubes

 DIRECTIONS:
1. Put all ingredients in a blender and blend until smooth and creamy.
2. Pour. Serve. Enjoy!

RECIPE: Pumpkin Pie Clafoutis

One of my favorite things in the whole world is a really good pumpkin pie. Since I have only recently learned what a clafoutis is, I decided to try to combine the two goodnesses and see how it would turn out. I am SOOO glad I tried it ... I absolutely LOVE this recipe and will be using it again and again!
Pumpkin Pie Clafoutis

INGREDIENTS:
1/2 cup coconut oil (or 1/2 cup butter or ghee)
1 3/4 cups pumpkin puree
1/2 cup honey
4 eggs
1/2 cup coconut milk
1/2 cup almond flour
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
(You may prefer less spices, but I prefer experiencing their flavors mixed with the pumpkin!)

 DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Melt butter, ghee, or coconut oil (whichever you use) in a small pot over low heat or in the microwave.
3. Blend together all ingredients. I use an immersion blender to make sure everything is well blended. Taste for sweetness and add more honey, if you feel it needs it.

 4. Pour into a well greased 8"X8" baking dish and bake for roughly 45 minutes - until center is set. 

 5. Allow clafoutis to cool before placing it in the refrigerator. It's tasty warm, but it is AMAZING cold!

 Pumpkin Pie Clafoutis is fantastic as part of breakfast or as dessert. I made this on Friday and it's almost gone! 

RECIPE: Paleo Hot Chocolate

It's cold and rainy outside. Something we're not used to this winter in Northern California. I'm cold. I want something hot to drink. Something chocolaty. I go on the Internet in search of answers. Is it possible to make Paleo Hot Chocolate? I'm sure it is! I found this recipe - Paleo Hot Chocolate. It looked pretty good, but I'm used to a sweeter version of hot chocolate. So, I decided to tweak it a bit. Here's what I came up with.

INGREDIENTS:
1/2 cup Coconut Milk
1 tablespoon Unsweetened Cocoa Powder
1/2 teaspoon ground Cinnamon
1 cup water
1/2 teaspoon Pure Vanilla Extract
1 - 2 teaspoons organic Agave (to taste)

DIRECTIONS:
1. Combine coconut milk, water, cinnamon and cocoa powder - stirring well.
2. Microwave for 2 minutes.
3. Stir in vanilla and a teaspoon agave.
4. Taste. Adjust sweetness as desired.
(I almost forgot to take a picture of the finished product! Here it is after I've tasted it several times! Good stuff!)

RECIPE: Silver Dollar Pancakes

Sometimes nothing but pancakes will do. This morning I wasn't in the mood to get into a big production over breakfast, so I decided to whip up a batch of Paleo pancake mix. This way we had some today and have enough batter to make some tomorrow, too. Here's the original recipe: Elana's Pantry

Silver Dollar Pancakes

• INGREDIENTS:
• 3 large eggs
• 1 tablespoon water
• 1 tablespoon vanilla extract
• 2 tablespoons agave nectar or honey
• 1 ½ cups blanched almond flour
• ¼ teaspoon sea salt
• ¼ teaspoon baking soda
• coconut oil, for cooking 
• 
  
• DIRECTIONS:
• 1. In a large bowl whisk together eggs, water, vanilla and agave.
• 2. Add almond flour, salt and baking soda and mix until thoroughly combined.
• 3. Heat coconut oil on skillet over medium low to medium heat. (Tomorrow I will reduce the temperature a little as mine got a little brown ... rather quickly!)
• 4. Scoop 1 heaping tablespoon of batter at a time onto the skillet.

5. Pancakes will form little bubbles. When bubbles open, flip pancake over and cook other side.

6. Remove from heat, transferring them to a plate.

5. Repeat process with remaining batter. Add more oil to skillet, as needed.

I served these with slices of peach and banana, then drizzled a small amount of pure maple syrup on top. 

Yields approximately 18 pancakes.

RECIPE: Paleo Chocolate Pudding

Chocolate pudding? Seriously? Yes! Seriously, and seriously GOOD! I actually found a recipe for chocolate pudding on cfscceat.blogspot.com (adapted from Natural Noshing.com) today and I had all the ingredients, so I HAD to try it. The ingredients intrigued me a bit ... cocoa powder, almond milk, vanilla, honey, even cinnamon I can imagine, but not avocados! Funny thing is, I did not taste the avocado one bit, and neither did Conrad! Heck, I didn't even tell him what the ingredients were and he didn't ask! He has a discerning palate, so I figured he'd say something if he detected anything unusual.

INGREDIENTS:
2 avocados
5 tablespoons unsweetened cocoa powder
1 banana (not too ripe or it will overpower the chocolate)
1/3 cup unsweetened vanilla almond milk
4 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch sea salt (I used fine crystals instead of the coarse salt the photo shows below. I caught that before I made that mistake!!)
Cocoa nibs as a garnish (walnuts would be good, too!)

Be sure to use fine crystals rather than coarse salt as seen below:

DIRECTIONS:

Put all ingredients except cocoa nibs in a blender or food processor. Blend well for about a minute. The mixture should be well blended, smooth and creamy. Mine was a little too thick, so I added a little more almond milk.

Spoon into serving dishes.

Garnish with cocoa nibs, and refrigerate for 15 - 20 minutes.

Enjoy!