Chocolate Lava Cake - Paleo

Adapted from Thrive Market Recipes

I'd love to call this "healthy" yet it does have quite a bit of sugar - in the form of maple syrup and coconut sugar. While these are better forms of sweetener than refined cane sugar, they are still sugars. SO - this is not for breakfast, but makes a lovely special occasion dessert!

Ingredients

  • 1/2 cup (120 ml) pure maple syrup
  • 1 cup (237 ml) melted coconut oil
  • 1 teaspoon vanilla, optional
  • 1 cup (125 g) raw cacao powder, plus more for serving
  • 6 large eggs, separated
  • 1 1/4 cup (250 g) coconut sugar, divided
  • 1 cup (100g) almond flour
  • Optional - fresh berries for serving

Preheat oven to 350° (180°). Line an 8 or 9-inch (20 - 23 cm) springform pan with parchment paper and coat with coconut oil.

Combine maple syrup, coconut oil, and cacao powder in a small saucepan set over medium heat. Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer for 2 minutes. Take off heat and set aside to cool slightly.

Combine egg yolks and 3/4 cup (150 g) coconut sugar in a large bowl and whisk until the mixture is thick, fluffy, and pale in color. Fold in the cacao mixture and vanilla (if using), and then fold in almond flour.

Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on high until soft peaks form. With the mixer running, slowly pour in remaining 1/2 cup (100 g) coconut sugar and beat until shiny, stiff peaks form. Working in batches, slowly fold the egg white mixture into cacao batter. Transfer mixture to prepared tin and bake for 25 minutes. Remove from oven, let cool slightly, then dust with cacao powder. (I skipped the dusting).

Slice and serve—the inside of the cake should be fudgy and runny. If you prefer a completely solid cake, cover and refrigerate for an hour after baking to set. 

Chocolate Brownies - Paleo

Adapted from elenaspantry.com. More cake-like than brownie, but a nice chocolate flavor, delicious topped with raspberries!

  • 1 cup (100 g) blanched almond flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 4 ounces (110 g) 100% chocolate
  • 7 medjool dates (remove pits) 
  • 3 large eggs
  • ½ cup (100 g) coconut oil, melted
  • ½ teaspoon vanilla stevia (I used ½ teaspoon vanilla plus ½ teaspoon liquid stevia)
  • Optional - dark chocolate chips for topping

Instructions

  1. In a food processor, pulse together almond flour, salt, and baking soda
  2. Pulse in dark chocolate until texture of coarse sand
  3. Pulse in dates until texture of coarse sand
  4. Pulse in eggs, coconut oil, (vanilla) and stevia until mixture is smooth
  5. Transfer mixture to a greased 8 x 8 inch baking dish
  6. Mixture will be very thick, smooth with a spatula
  7. Sprinkle with dark chocolate chips, if desired
  8. Bake at 350° F (180° C) for 18-22 minutes
  9. Cool and serve!

Brown Rice Crispie Treats with Cherries and Chocolate

Adapted from Food Network

A much healthier version than that traditional rice treat. Fun to experiment with and add nuts, use a seed butter or to add other dried fruits.

Ingredients

  • 1/2 cup (170 g) raw organic honey
  • 1/2 cup (125 g) peanut or almond butter (natural preferred)
  • 5 - 6 cups (150 -180 g) crispy brown rice cereal (I used Erewhon brand)
  • 2/3 cup (85 g) chopped dried cherries or cranberries (3 ounces)
  • 1/2 cup (85 g) dark chocolate chips (they can be difficult to find - you can substitute a chopped dark chocolate bar)

Combine honey and nut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal, dried fruit and chocolate and stir thoroughly to combine. Press into a 9 by 13-inch (approx. 33 x 23 cm) pan lined with parchment or rubbed with coconut oit. Let cool, then chill for 30 minutes. Cut and serve!
 

Grain-free Applesauce Pancakes

Adapted from fitfoodiefinds.com

Ingredients

  • 4 large eggs
  • 2/3 cup (170 g) apple sauce, unsweetened
  • 1 tablespoon honey or maple syrup
  • 3 tablespoons coconut oil, melted
  • 1/2 cup (75 g) almond meal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract

Berries, nuts or other toppings as you choose. Delicious with blueberries.

 

Instructions

  1. Whisk eggs in a bowl.  Add applesauce, maple syrup or honey, vanilla extract and coconut oil and whisk well.
  2. Blend in almond meal and baking powder and mix until combined.
  3. Heat pan to low/medium and add pancake batter. 
  4. Let cook for about 3-4 minutes on the first side, or until firm enough to flip. Be patient - wait until pancakes appear dry on the edges. 
  5. Cook the second side for around 2-3 minutes or until fully cooked. 

Raw Chocolate Truffles

Prep time:  20 minutes

Makes 25 truffles (unless you’re like me and tasting as you go…)

Ingredients

  • 1 cup (100 g) raw cacao powder (cocoa powder will work also)
  • 1 cup (150 g) cashews
  • ½ cup (118 ml) maple syrup
  • Water (to mix)
  • Roll-in ingredients: shredded coconut, chopped nuts, chocolate nibs, raw sugar, cacao powder, ginger, or something else you love.

 

 

Instructions:

  • Mix nuts in a food processor until a powder, adding enough water to create a thick paste. (I often use nut butter and haven’t needed the water.)
  • Add maple syrup to nuts and pulse to process.
  • Add cacao powder. Pulse to process.
  • Refrigerate for four hours or overnight for best results.
  • Form teaspoon-sized balls of dough and coat with your chosen roll-in ingredients.
  • EAT!

Healthy Banana Fudge Cookies

Modified from A Clean Bake. True confession - what I love most about these is the batter. I can (and do) eat it with a spoon. No guilt. 

Ingredients

  • 2 large or 4 small very ripe bananas, mashed or pureed until smooth (about 1 1/2 cups or 355 ml puree)
  • 1/2 cup (135 g) natural nut butter. (I used almond. Peanut would be delicious.) 
  • 1/2 cup (50 g) good quality cocoa powder
  • 1 teaspoon raw honey (optional)
  • 1/2 teaspoon vanilla
  • coarse sea salt, for garnish
  1. Preheat the oven to 350F (180 C).
  2. In a large mixing bowl, use a fork to thoroughly combine all ingredients, except the sea salt, until the batter is smooth.
  3. Place heaping tablespoons of dough onto a greased or lined cookie sheet (I use a silpat mat), about 1 inch apart. Sprinkle the tops of the cookies with a pinch of sea salt.
  4. Bake for 10-15 minutes until cookies lose their sheen. Allow to cool and set on the cookie sheets for 3-5 minutes before transferring to a wire rack to cool completely.

NOTE: baking time will vary based on moisture content of the bananas and nut butter.

Slow Cooker Pot Roast (Soup)

This started out as a pot roast recipe, but the broth was so good, it really leant itself to a soup - so be it!

  • Small (approx 3 lb / 1.3 kg) lean beef roast (preferrably grass fed)
  • coconut, avocado or olive oil for seering, optional
  • 1 small onion, quartered
  • 6 - 8 large carrots, in large chucks
  • 3 - 4 celery stalks, in large chucks
  • 2 cups (500ml) beef broth or stock
  • 26 - 28 oz (750 g) diced tomatoes (I like Pomi tetra paks)
  • 1 - 2 garlic gloves
  • 1 tsp dried thyme
  • 1 large bay leaf
  • 1 tsp sea salt (or to taste)
  • 1/2 tsp pepper

I like a nice brown coating on a roast, so I sear the beef in coconut oil in a heavy pan on the stovetop, turning each side until nicely browned. This is optional.

Place the onion, carrot and celery in the slow cooker and top with the seared beef. Add the broth, spices and tomatoes.  Cook on low for 7-8 hours or high for 3-4 hours, until the beef is tender and easily shreds. 

 

 

Quinoa, Sausage, Kale and Sweet Potato Skillet

Adapted from Penzey's Spices

Ingredients

2 sweet potatoes
2 TB. coconut oil
1 lb. sausage (I use pork sausage from my local farmer)
1 small onion
1 garlic clove, crushed (or 1/4 tsp. dry)
1/2 TB. fresh sage, chopped (or 1/2 tsp. dry)
1/2 tsp. paprika
bunch Tuscan kale, ribs removed and thinly sliced
2 Cups (2/3 cup or 75 g, uncooked - prepared per package instructions) cooked quinoa
1-2 TB. or your favorite spice blend, to taste. I use Penzey's Mural of Flavor, which contains shallots, onion, garlic, lemon peel, citric acid, chives and orange peel. Any blend will do.

Preheat oven to 400°F (205° C). Dice the sweet potatoes and place on a baking sheet on the and roast for about 25 minutes or until soft and tender. 

While the sweet potatoes roast, heat a skillet over medium heat. Add the coconut oil and heat until hot. Add the sausage, onion or shallots, garlic, sage and paprika. Cook, stirring frequently, until the sausage is crumbled and no longer pink. Stir in the kale, cover and cook until the kale starts to wilt, about 3 minutes. Add the sweet potatoes, cooked quinoa and spice blend. Cook for about 1 minute and then serve.

Southwest Quinoa Salad

Another totally flexible recipe! I made this up with what I thought sounded good. If there's something you don't like, skip it. Want to add something you do like? Go for it!

Often, this type of dish includes green onions and garlic - a delicious and healthy add - but my body can't handle raw alliums (a family that includes all types of onions and garlic).

For additional protein, excellent with diced chicken.

Ingredients

  • 1 cup (170g) cooled quinoa (any color), prepared per package directions with water or broth (I often use veggie broth).  I typically make a big pot and use leftover quinoa for this dish.
  • 1 can black beans - drained and rinsed
  • 1 bell pepper, diced (I prefer red, orange or yellow)
  • 1 small cucumber, diced
  • Cherry or grape tomatoes, halved
  • Small avocado, diced
  • Cilantro, finely chopped

Dressing

  • Juice of 2 small or 1 large lime
  • 3 - 4 Tablespoons of olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt, or to taste
  • 1/2 teaspoon fresh ground pepper or to taste

Gently combine the quinoa, beans and vegetables in a large bowl.  Combine dressing ingredients in a small bowl, stirring well.  Add dressing to the quinoa blend, stir and serve.

So easy!

Green Chili Chicken Stew

Adapted from TheCandidaDiet.com

  • 2 Tbsp. oil, such as olive or coconut
  • ½ medium zucchini, cut lengthwise, then into 1/2 inch slices
  • ½ medium yellow squash, cut lengthwise, then into 1/2 inch slices
  • 1 small coarsely chopped onion
  • 2 celery stalks, thinly sliced
  • 2 garlic cloves, minced (or 1/2 tsp powdered)
  • 4 cups (1 L) chicken broth
  • 8 oz. (224 g) cooked, shredded chicken (I use more)
  • ½ cup (68 g) chopped green chilies (roasted are best!)
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 Tbsp. lime juice
  • Avocado slices (optional)
  • Fresh cilantro (optional)
  • Lime wedges (optional)

DIRECTIONS

  1. In a Dutch oven, heat oil over medium heat. Add the zucchini, yellow squash, onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, about 5 minutes.
  2. Add chicken broth and bring to a boil. Reduce heat and add shredded chicken, green chilies, dried oregano, salt and pepper.
  3. Simmer stew covered over medium low heat for 15 to 20 minutes. Stir in lime juice just before serving. Garnish bowls of stew with sliced avocado, fresh cilantro and lime wedges.

Indian Butternut Squash Curry

Adapted from Penzey's Spices.  I thought the original recipe lacked a bit of flavor and added some additional spice.  A wonderful vegetarian dish, but also great with chicken added.

Ingredients

  • 1 large butternut squash (or 4 medium sweet potatoes)
  • 2 TB. oil (olive, avocado, sunflower)
  • 2 medium onions, chopped
  • 2-3 cloves minced garlic or 1/2 tsp. garlic powder
  • approx. 1 Tbl grated fresh ginger or 1/2-1 tsp. powdered
  • 1 red chili, deseeded and sliced or 1/2 tsp. red pepper flakes
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. brown mustard seeds
  • 1/2 - 1 tsp. ground turmeric (I use a full tsp)
  • 1/2 tsp. sea salt
  • 3/4 cup (180 ml) coconut milk (about 1/2 of a standard can)
  • 1-1/2 Cups (45 g) baby spinach, roughly chopped
  • 2 TB. fresh cilantro, chopped
  • Toasted sliced almonds
  • Cooked chopped chicken, optional

Peel the squash or sweet potatoes. Discard the seeds and cut the flesh into 1-inch pieces. Heat the oil in a large saucepan and cook the onions until lightly browned, stirring regularly, 8-10 minutes. Reduce heat to low and add the spices, stirring until fragrant, about 1 minute. Add the squash or sweet potatoes and coconut milk. Stir and cover, simmer for 20 minutes until just tender. Add the spinach and cilantro (and chicken, if desired), and stir until the spinach is just wilted. Serve with rice, topped with toasted almonds. 

Kale Chips

Ingredients

  • Lacinato kale, washed, dried and torn into bite-sized pieces
  • Olive Oil
  • Sea salt

Instructions:

Preheat oven to 275° F (135° C). Toss kale gently with olive oil and place on baking sheets.  Sprinkle with sea salt and bake for 10 minutes. Turn the leave and continue baking until crisp, 7-10 minutes more.  

Also delicious spiced with garlic, turmeric or other spice of your choice.

Chicken and Veggie Quinoa

This is a super versatile recipe that comes together quickly, especially when using "leftovers." I had leftover cooked quinoa and a chicken breast and combined them with an assortment of vegetables- use whatever you like - and blended it all with olive oil, lime juice, and a touch of cayenne for some kick.  Can also be vegetarian by replacing the chicken with black beans.  No magic to the quantities either - inclued however much you want.

Ingredients:

  • 1 cup (200g) Quinoa - cooked according to package directions
  • Diced or shredded cooked chicken breast (or substitute black beans)
  • Small bunch kale - stems removed, cleaned and torn into pieces
  • Olive oil
  • Your favorite roasting vegetables - I like bell peppers, asparagus, broccoli, mushroom and tomatoes (I like to roast a lot of vegetables to serve with another meal and use leftovers for this dish).
  • Olive oil - I love to use a lemon infused version
  • Juice from one lime (or use lemon or vinegar if you prefer)
  • Pinch of cayenne pepper
  • Sea salt and fresh ground pepper to taste
  • Top with avocado and and more lime if desired
  1. Cook quinoa according to package directions
  2. Saute kale in a dollop of olive oil until wilted and tender
  3. Slice vegetables into similar sized pieces into a large bowl.  Drizzle lightly with olive oil and place on  on a baking sheet.  Roast in a hot oven, 425°F (220°C) 10 minutes until tender-crisp.
  4. Combine quinoa, kale, cooked chicken and vegetables into a bowl.  Add olive oil, lime (or lemon or vinegar), and seasonings and gently mix to coat.
  5. Serve with diced avocado and lime juice.

Cashew Cake Batter Pudding

Adapted from The Whole Journey

  • 1  heaping cup (150 g) raw cashews, soaked for one hour and then drained
  • 1  teaspoon vanilla extract or a vanilla bean, split and scraped.
  • 3 tablespoons coconut butter (found near the nut butters in the baking aisle of health food stores)
  • ½  teaspoon dark-liquid stevia
  • ½  teaspoon sea salt
  • 1  cup (235 ml) coconut milk, almond milk or water (I prefer the milks)
  • Optional toppings - chocolate chips, carob chips, cinnamon, berries

 

 

Place all ingredient in a food processor and blend until smooth.  Unless using a large food processor, I recommend starting with about half the water, blending and then add the remaining water until smooth. Refrigerate and serve cool, as is or topped.

Tuna Sweet Potato Cakes

Also delicious with salmon

  • 1 large sweet potato
  • 2 — 5 oz (approx 300 g) cans light tuna in water
  • 1 egg 
  • 1½ tsp chili powder
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • ¼ tsp crushed red pepper flakes
  • almond meal (or other nut or seed meal) or whole wheat breadcrumbs
  • 1 Tbsp extra virgin olive oil

 

  1. Pierce sweet potato with a fork and place in microwave for 7-8 minutes until soft (or bake). Cool, remove skin and place in a medium size bowl and mash with a fork.
  2. Drain tuna and add to the potato, mixing well. 
  3. Add egg and seasonings and mix well. 
  4. Refrigerate mixture for 20 minutes.
  5. Place nut meal or breadcrumbs in a shallow dish.  I start with about 3/4 cup  almond meal (115 g) and add additional as needed.
  6. Remove tuna mixture from refrigerator, and form mixture into 8 equal size cakes.
  7. Dredge the patties into the meal or breadcrumbs and press with hands to cover the patties evenly.
  8. In a large skillet over medium heat, add extra virgin olive oil.
  9. Place cakes in skillet and brown for 4-6 minutes on both sides.

Paleo Hot Cocoa Cookies

Adapted from Costco Connection

Ingredients

  • 1/4 cup (55 g) coconut oil 
  • 3/4 cup (135 g) chocolate chips, divided
  • 2 tablespoons (13 g) flaxseed meal
  • 1/4 cup (59 ml) water
  • 3 tablespoons (18 g) cocoa powder
  • 1/2 cup (100 g) coconut sugar
  • 2 1/2 cups (250 g) almond meal 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup (50 g) toasted pecans, finely chopped

 

Melt coconut oil and 1/4 cup (45 g) chocolate chips on stovetop (or microwave 30 seconds), stirring well to combine.  Add remaining ingredients, except the reserved chocolate chips and pecans, and mix well.  Refrigerate for 30 minutes

Preheat oven to  350°F (180° C). Line a cookie sheet with parchment or use a silicone mat. Roll dough into 24 balls, place on the sheet and gently flatten (I use a small glass). Bake 10 minutes and allow to cool.

Melt remaining chocolate chips and spread on cooled cookies.  Sprinkle with pecans. Let set and serve.