Apple Raisin Carrot Cake Bites (Gluten Free, Dairy Free, Sugar Free)

This past weekend, I celebrated Easter with a few family members at a small, yearly get together.

I decided to be the healthy one and baked some nourishing (yet tasty) treats to bring along. I thought that even if no one else touched them, my grandmother and uncle would.

They obviously weren't beautiful, but they went to Easter lunch all the same. 

I am SUPER proud of my grandmother and my uncle, who decided to cut out gluten and sugar from their diets a month or so ago. This is a BIG step for them... they both use to eat the stuff day in and day out! Neither of them were feeling very good... my grandmother also has a skin condition that was simply getting out of hand.

Despite the fact that I had suggested gluten and sugar may be a problem years ago... they just now decided to give it a try. Oh well, better late than never!

Anyways... they both tried them, as well as a few other people. They were a hit! My grandma is still getting used to the "mouth feel" of non gluten items, but my sugary treat loving uncle was ecstatic to eat something "bread like" after leaving it behind cold turkey! Gotta love that :)

Apple Raisin Carrot Cake Bites
Makes 20 or so muffins

DRY:
1/2 cup ground flaxseed
1/2 cup GF oat flour (I grind my own)
1/4 cup coconut flour
1 large carrot, grated
1 small apple, grated AND diced
1/3 cup raisins
1/4 TSP baking soda
1/2 TBSP cinnamon
TSP clove
sea salt
1/2 TSP NuNaturals Stevia power **
walnuts (optional)

WET:
1 can pumpkin puree
3 eggs
1/3-1/2 cup almond milk (adjust as needed)
TSP vanilla
TSP apple cider vinegar
2 droppers full of unflavored NuNaturals Stevia **

** You could replace the Stevia with 1/3 cup honey, molasses or maple syrup. Just reduce the almond milk.


Mix together your dry ingredients, all except the apple, carrot, raisins, and walnuts if you are using them.

Crack your eggs and add them to the bowl. Also add in your pumpkin. Mix until there is no clumps left. If you need to use your almond milk, do so.



Stir in the rest of the wet ingredients. Fold in the grated and diced produce and once that is incooperated, add the raisins and optional walnuts.

The batter should be thicker than the usual muffin or cupcake batter. You may have to "spoon" in your batter into muffin tins lined with paper muffin holders (oh my gosh. Is there an actual name for those things? Total blonde moment right here.)

Bake in the oven on 375. I baked mine for around 25 minutes, but it is very important to check every 5 minutes or so after the 15 minute mark to see how there are doing.

What did you eat on Easter, if you celebrate?

What is you favorite GF treat?

Natalie

Be My Valentine Paleo Rosemary Flatbread

Oh, Clean Eaters. It's that magical time of year again.

The one day in Febuary that causes all CVS and grocery stores around the world to shove brightly colored cards into shopper's faces. Heck, even Walmart falls victim, lining their deceptively addicting boxes of sweets oh-so cleverly in your realm of reach as you enter their doors. Yes, it's that holiday...

Valentines Day.


Image via google images

Now I don't know about you, but Valentines day has always been more of a depressing holiday to me than a happy one.

The only thing it does is cause rukus...

Single women looking in awe at all the presents their dating friends are getting (and those dating friends secretly wishing all that candy wasn't in their possesion!). Not to mention the stress it puts on couples! How many poor men have to rush and buy their darling a teddy bear each season, just because it's the madatory "thing to do?"

So this Febuary 14th, I say poo poo to all the processed sweets, all the heart shaped boxes, all the fluffy toys and roses.

And you know what I say YES to? I say hello, yes, PLEASE, to bread.

(However, if you are down for sweets, might I suggest these DELICIOUS looking Dark Chocolate Fig Brownies from Abby at Yes toYummy. Seriously, they look gooey enough to lick the computer screen..!)

Now that I am avoiding gluten, and grains and legumes that are not properly prepared, I have not been making the Whole Wheat bread that I was during summer.

Instead, I have been experiementing in some non grain based, "Paleo" type breads. I was wary at first because most are really bland, most flavor wise and nutritionally. However, I recently came across a recipe from The Saffron Girl that changed my mind...

Paleo Rosemary Flatbread
(I used a medium sized brownie pan)

4 eggs
1 TSP baking soda
3/4 cup coconut flour
1/3 cup ground flaxseed
2 TBSP coconut oil, melted
1/3 cup almond milk (more or less as needed)
1 twig fresh rosemary
Sea salt and black pepper to taste

1) Preheat the oven to 400


2) Mix all ingredients together in a large mixing bowl. At first I thought I needed more dry ingredients, but I didn't! Keep mixing and it will all blend.



3) Spread the mixture (it should be thick and hold its shape, not runny) into a brownie pan. Mine was about 1/2 inch thick.

Bonus points if your bread is heart shaped.

4) Place in your oven and bake 15-20 minutes, checking at the 15 minute mark to see its progress. You know it is done when the top is firm and the edges are SLIGHTLY brown.

And there you have it ladies and gentlemen! I suggest storing it in the fridge... if it lasts that long./

I hope you have a happy, healthy Valentines day!!

What do you usually eat and do on Valentines day?
Have you tried Paleo bread before?

Natalie 

Grain Free Sweet Potato Zucchini Lasagna: Paleo, Low Carb

Howdy guys! Today I wanted to share with you a yummy lunch I made for my mom's birthday Sunday.

I have been wanting to try this for a while now. I have seen noodle-free lasagna recipes all over Pinterest...

Anyways, I guess it has been my final elimination of grains and gluten recently that has motivated me to make a more Paleo centered dish. Woo hoo!

I omitted cheese because I am lactose intolerant. I guess it isn't really a "lasagna", with no dairy... but all the flavors were there! Feel free to use a non dairy cheese (I will do this next time I have some on hand), or a high quality, organic cheese made with milk from happy, non GMO cows. :D

Grain Free Sweet Potato Zucchini Lasagna
1 lb lean ground turkey or beef, preferably organic
2 small/medium zucchinis, sliced very thin
2 small sweet potato, sliced very thin
1 5oz small can tomato paste, unsalted
1 large tomato, sliced
1 medium onion, diced
2 garlic cloves, crushed
Handful baby spinach
1/3 cup diced bell pepper
TSP garlic powder
TSP red pepper flakes
TSP oregano, dried
TSP sweet basil, dried
1/2 TBSP herb de province
TBSP coconut oil
1/3-1/2 cup water
Non dairy or dairy cheese of choice, if using


1) Melt your coconut oil over meat high heat, and begin cooking your meat with all the seasonings.

2) When the turkey has been cooking about 5 minutes, toss in the onion, garlic, and bell pepper. Saute for a few minutes more.


3) Add in your water and tomato paste. Mix together, and let the pan come to a boil. Immediately lower the heat, cover, and let simmer for 15-20 minutes.


4) In the mean time, prep your layering devices! Slice the zucchini and sweet potato very thin.



5)Begin to layer you lasagna (I used a casserole dish but you can use whatever container you are most comfortable) once to meat is done. You can put both zucchini and sweet potato on each layer, or alternate between the two. Don't forget to add in your spinach and tomato slices in too!



6) Cook uncovered at 450 for 10 minutes. Then, put the cover on, reduce the heat to 300, and cook for another 25.

Let the dish cool off, and you're done!

Others might be picky and find the textures odd, but I actually REALLY liked the savory flavors of the turkey and veggies, paired with the rather sweet, smooth sweet potato.

What have you been eating lately? 
What are your favorite ways to modify an unhealthy recipe?

Natalie 

Roasted Cinnamon Almond Walnut Butter!

Holy COW guys. Holy cow. 


Image via Google Images.

I recently tried almond butter not too long ago and FELL in love. I can get a giant tub of it at Costco, but even then it is still really expensive (some of the jars are nearly $10?! Like what?!)

So, usually I stick with peanut butter (usually cheaper!).

However, one of my New Years GOALS  is to heal my gut. I have always had a really sensitive tummy, and recently things have only gotten worse. I don't want to spoil your dinner with too many details, but let's just say I have very bloated and I feel gross and tired!

I have thought about changing what I eat for a while now, but honestly, have been scared. Because I tend to not eat much meat, I rely on getting protein from beans most of the time, or grains. But... what if those things exactly are the causes of my troubles?

I am not for sure, but I am pretty positive that the reason I feel so AWFUL is due to my consumption of legumes (I think most grains, apart from those with gluten, are okay). Recently I discussed my thoughts with Abby from Yes To Yummy, who also follows a Paleo and Gluten Free lifestyle. She supported my decision to try cutting out legumes, and to also eliminate gluten from my diet.

Sadly, I have came to realize... PEANUTS are a legume. Not to mention, after research, they have all sorts of nasty toxins that could be another reason my tummy is so messed up. So looks like no more peanut butter for this girl!

So... what is a peanut butter LOVING girl to do without her drug precious jar of golden goodness?

Well, I will tell you what I just did. And what you, too, should do, unless you want to deprive your taste buds of pure, nut buttery HEAVEN.

I made homemade nut butter! In less then 25 minutes flat!!

It also costs less than most store bought brands. 

Again, Abby inspired me. I also peaked at a nut butter recipe from Heather at Heather Eats Almond Butter. Thank you guys!!

Roasted Cinnamon Almond Walnut Butter

6-8 oz mix of almonds and walnuts (I used more walnuts than almonds)
TBSP cinnamon (or to taste)
Pinch of sea salt

1) Line a baking sheet with foil and spread out your almonds and walnuts. Toss a bit of cinnamon on them, then bake them at 400 for 15 minutes. I tossed them around twice to make sure they didn't burn.

I can hardly wait for the result.

2) If you can hold back from eating the tray (because this stuff smells GOOD), take the nuts from the oven and transfer them all into a food processor.

3) Put on the lid and blend!! I have heard of this process taking up to 15 minutes, but for me, it seriously all blended smooth in 3-5 minutes.

It is going to look flaky at first. You will have to take the lid off a few times and push the grainy stuff back down to blend again.

Add in your cinnamon and salt when you feel it is almost blended!

And there you have it folks! Seriously, as easy as that. You can transfer it over to another container or just eat it all at once after you blend it. 

Just kidding. Not really. 

I don't think I have lived until I made this. Is this why all you Paleo nut butter lovers seem so happy? Hmm. Things are beginning to make sense...

I will keep you updated on how my new approach to food choices goes. Until then, stay tuned and eat almond butter! <3

Do you have experience with healing you gut? 
Have you had success cutting out legumes/gluten from your diet?
What is your favorite kind of nut butter?

Natalie 

Blackberry Paleo Pancakes: Paleo, Gluten Free, Sugar Free

My last go around at a Paleo pancake recipe didn't go so great. I mean, they tasted yummy as ever, but the picture... not so much. I got quiet a few comments saying how it looked like doggy doo... and yes, I actually agree there.

So... time for PANCAKE ROUND DOS!

I'm still new to the blogging world, and slowly am improving (I hope!). So I figured now that I am working on better pictures, I would give these babies another go. Plus, at the time I made these, I was at my grandmothers house and her nonstick pans work like you wouldn't believe...

There were plenty of fresh blackberries from my grandmothers garden, so I was really in luck!

Blackberry Paleo Pancakes 

Yields 1 serving 

2 eggs

1 banana 

1/2 cup blackberries

1/4 cup crushed walnuts

1 TSP allspice 

1/2 TBSP coconut oil 

1) In a medium sized bowl, place all your ingredients, besides the coconut oil.

2) Melt your oil in a large nonstick skillet on medium high heat.

3) Mash up the banana and egg mixture until it looks like a massive case of the runs forms a thick paste like substance.

4) Either all at once (like I did), or in small batches forming smaller pancakes, pour your mix into the skillet. Cook about 2 minutes on each side, and flip with a large spatula.

5) Serve with peanut butter, extra berries, or a drizzle of raw local honey or pure maple syrup.

Yummy!!

What is your favorite Paleo breakfast?

Natalie