Homemade Paleo Spicy Mango Chutney Well, I am pretty sure chutney is already paleo-approved, but if not, here is a recipe for some! Cody and I have a debate, he says it’s spicy, I say it’s not. Technically it’s his recipe, so since he says […]
Month: July 2017
Crispy Coconut Crusted Chicken (Keto and Paleo Friendly) Didn’t think that crispy chicken was possible on keto? Well good news keto fam, it is totally and completely possible! These crispy, coconut crusted chicken tenders are awesome! They work great whether you’re keto, paleo, or […]
Cast Iron Chocolate Chip Keto/Paleo Blondie
Uhm, yum! Dessert time! Here is a recipe that can easily be modified whether you’re keto or paleo. I hope you, my lovely and amazing readers don’t mind that I list alternatives for the recipes. The eating styles can be so similar I just think it’s great to have options available for all, especially since I’m trying out Paleo because of my post op life. Since my current lifestyle is paleo, I am listing paleo ingredients first, and then keto alternatives. If you are keto, paleo, low carb, or just looking for healthy recipes, please let me know! Anyways, more important things, like how amazing these chocolate chip blondies are.
I’m going to mostly let the picture speak for itself, but seriously, these were a huge hit. I am sometimes not a huge fan of copycat recipes because they can often leave much to be desired. But, these (and well, all my recipes, haha) are the exception to the rule. They’re soft, chewy, and just melt in your mouth. The best way to enjoy them is fresh out of the oven. By the way, these store well and are very easy to make. Oh yes!
- 1 & 1/2 c almond meal or almond flour
- 1 whole egg +1 yolk
- 1/4 C maple syrup
- 1/4 C coconut oil
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1 c Paleo chocolate chips
- sugar-free chocolate chips for keto
- very dark chocolate can also work
Preheat your oven to 350F.
In a 10 inch cast iron skillet (or similar size baking dish), coat a thin layer of coconut oil and set aside. Obviously, the bigger the skillet, the thinner the blondie, and visa versa. It just really depends on your preference.
Combine almond meal, baking soda, cinnamon and salt in a mixing bowl. Beat eggs, coconut oil, and vanilla and add to dry ingredients.
Then, once combined, mix in chocolate chips and spread in an even layer in cast iron pan.
Just bake for 25 mins, or until a toothpick comes out clean from the center.
Butternut Squash & Sweet Potato Shepherds Pie Shepherd’s pie has got to be one of my most favorite recipes of all time. It’s such a great comfort food to me. The soft, delicious potatoes compliment the snap of the green beans mixed with the slightly […]
An Afternoon of Yoga at Suzie’s Farm I had the pleasure of enjoying a wonderful day at a local farm in San Diego. My friends Kristan and Matt, and I got to spend our morning practicing yoga in a lovely shaded area on Suzie’s Farm […]
Keto Paleo Mixed Berry Crumble
As you most likely already know, I am trying out a Paleo diet, more specifically Whole 30. With that said, I am also trying to somewhat keep to a keto diet, so this recipe is appropriate for both diets, just swap the honey with artificial sweetener, and it’s now Keto approved. Crumble is never the most photogenic food, but this is a very delicious dish, plus, it’s super easy to make.
Berries are a great option for Paleo as well as Keto, as they are low in carbs for a fruit, Blueberries and blackberries are also a great source of antioxidants. This dish also easily gives 8 desert servings, as it’s quite rich and filling given the nut and coconut flour used in the crumble.
- 1 cup of chopped strawberries
- 6 oz blueberries
- 6 oz of blackberries
- 1/2 C almond flour
- 1/4 C coconut flour
- 1/4 C unsweetened shredded coconut
- 4 tbsp honey, divided into 2-2 tbsp portions
- Alternatively, you can use 5 tbsp erythritol for a lower carb alternative
- 1/2 tsp cinnamon
- 2 tbsp ghee or coconut oil divided
- 2 tbsp water as needed
In a cast iron pan, 1 tbsp ghee or coconut oil over medium heat.
Add all the berries and 2 tbsp of honey and cook for 1-2 mins, until the berries start to “bleed” (ooze juices), but don’t overcook them into a mush.
Combine the almond flour, coconut flour, and coconut shreds. Add remaining honey/sweetener and 1 tbsp of oil, and mix until it creates a fine crumb. add water as needed.
Cover berries with your crumb mixture, and bake at 350 for 10 mins, then broil for a couple minutes until crust is golden brown.