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It’s *finally* cooling down outside! I know I’m in the minority, but my ideal day is about 60 and sunny outside, and not a degree warmer. Cooler temps help chocolate not melt in your hand, which is why you should take this recipe for a spin.

Paleo Nutella Cups

For the filling:
– 6 Dried & Pitted Dates
– 6 Dried Figs
– 1/4 cup Whole Hazelnuts
– 1/2 cup Almond Butter
– 1/2 tbsp Pure Vanilla Extract
– 1 tbsp Coconut Crystals
– 1 tbsp Unsweetened Cocoa Powder
– 1 pinch of Salt

Coating: 1-1/4 cup Enjoy Life DARK CHOCOLATE Morsels (I can’t tell you how excited I was to see these in the grocery store.)

Helpful supplies: Mini silicone baking cups

1) In a food processor, chop the Dates, Figs and Hazelnuts until they’re as fine as they are going to get. They won’t get all the way down to a meal. Just chop until you give up hope, then move on.

2) Add in the Almond Butter, followed by the Vanilla Extract, Coconut Crystals, Cocoa Powder & Salt. Mix in the food processor until all ingredients are well-incorporated.

3) Take 1/2 tbsp portions of the mixture, and mold them into small patties. Freeze for at least an hour before moving on.

4) Carefully melt the Enjoy Life Chips, either over a double boiler or in the microwave.

5) Dip each patty in the melted chocolate, it’s okay if there’s a thick coating. Put each one into a silicone baking cup, letting the extra chocolate mold itself into cute little cup form.

6) Back in the fridge they go to harden!

They may be a labor of love, but they won over the family last time I made them for a party. Then I forgot the handful that were left over at Mom’s house. At least someone got to enjoy them.


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I’ve had a one track mind all day that can be best summarized by one of our furry blue friends on Sesame Street. “Me want cookie.” With the grayish weather all day on Wednesday, I actually found myself struck with a desire to bake! In spirit of #TBT, here’s a recipe originally posted back in December, which is easily one of my favorites. The only instance in which paleo cookies may actually be better than that recipe on the back of the Nestle bag.

Strawberry Chocolate Chip Cookies

Prep Time: 20 min | Cook Time: 12-14 min | Yield: 16 cookies

Ingredients:
1-3/4 cups Almond Flour
3 tablespoons Coconut Flour
1/2 teaspoon Kosher Salt
1 teaspoon Baking Soda
3/4 cup Freeze Dried Strawberries, crushed into small pieces
3/4 cup Coconut Crystals
1/4 cup Coconut Oil, melted and cooled
2 Eggs, beaten
2 teaspoons Pure Vanilla Extract
1/2 cup Enjoy Life Dark Chocolate Chips
1/4 cup Enjoy Life Semi-Sweet Mini Chips

Note: You’ll need some parchment paper for the dough-chilling part of this recipe.

Directions
  • In a mixer, combine all dry ingredients: almond flour, coconut flour, salt, baking soda, strawberry bits and coconut crystals.
  • Create a well in the center of the dry ingredients, and add the coconut oil, eggs and vanilla, mixing to combine after each addition. Add the chocolate chips (It helps to gently toss them in coconut flour first) to the cookie dough, and mix to combine. The dough will be rather soft.
  • On a large piece of parchment paper, shape the dough into a log just like you’d buy from the grocery store when you used to think Pillsbury slice & bake cookies were a good idea. Roll tightly and chill in the freezer for at least 10min to firm up the dough.
  • Heat your oven to 325°F. When the oven is ready, take the dough out of the freezer.
  • Slice into 16 cookies, which will be approximately 1/2″ thick.
  • Bake until lightly golden brown all over and set all the way to the center (12 to 14 minutes). Remove from the oven and allow to cool on the baking sheet until firm (at least 10 minutes) before transferring to a wire rack to cool completely.
  • Letting them set for 10 minutes is pretty important, so PAWS OFF for at least that long before you begin your endeavor to polish off the whole tray. Do the dishes or something.


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Is it gonna be a ramble this week, or is it gonna be a recipe? (drumroll please…)

As if the title didn’t already give it away, it’s recipe time this week! Breakfast is the most important meal of the day. So is lunch. And second lunch. Dinner too. Moral of the story, don’t skip meals or else you’re gonna have a bad time, like I did during yesterday’s WOD. Eat all the food! Make all the gains! Get out there and live your life!

Banana Chocolate Chip Pancakes

1 Egg
1 Ripe Banana
Less than 1 Tbsp of each: Almond Flour, Flaxseed Meal
Pure Vanilla Extract
Cinnamon
Enjoy Life Mini Chocolate Chips

1) Preheat a nonstick skillet to Medium heat.

2) With a wisk, potato masher, fork or something similar, mash up both the banana and egg in a small bowl.

3) Mix in dry ingredients, saving the chocolate chips for last. (These can be omitted, but where’s the fun in that?)

4) Shouldn’t take more than 2 minutes to cook through the first side without burning. Grab a spatula, flip and cook for maybe another minute or so.


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Well, folks – it’s participation time again… this is one of those recipes that I don’t exactly recall the proportions of the ingredients that I added. All I know is WHAT I added. You’re going to have to get creative. 🙂

Coconut-Encrusted Tilapia & Mango Cucumber Salsa

FOR THE FISH:
– However many tilapia filets you feel as though will feed you and the crowd you’re cooking for. It doesn’t matter if you go fresh or frozen. If frozen, just make sure you thaw it out in lukewarm (NOT HOT) water first. Hot water will cook the fish in advance. The frozen filets I got from Trader Joe’s worked pretty well.
– Coconut flour
– An Egg, whisked
– Paprika
– Garlic Powder
– Parsley Flakes
– Coconut Oil (for frying)

FOR THE SALSA:
– Cucumber
– Mango
– A Fresh Jalapeño Pepper
– Fresh Cilantro
– Lime Juice
– White Onion

Cooking Instructions (ok… so more like, guidelines)

FOR THE FISH:
Melt a tablespoon or two of coconut oil in a skillet over medium heat. Meanwhile, get your first two stations lined up.
Station #1 – Pour your whisked egg into a shallow dish that generally accommodates the size of filet you’re cooking with.
Station #2 – Coconut flour and the spices of your choice are mixed together and placed into another shallow dish (a normal dinner plate will do just fine).

Time for the easy instructions – When you’re sure the skillet and oil are like Little Caesar and are hot & ready for ya, it’s time to rock & roll. Quickly pat down the tilapia filets with a paper towel (no squeezing!), just enough so the egg wash will stick.

Coat fish in egg.
Coat fish coated in egg in coconut flour spice mix.
Plunk it in the skillet. Scratch that. Finesse it into the skillet. Hot oil splashes are no fun.
Flip it over after 3 minutes or so. Cooking time obviously varies depending on your filet’s thickness.
Cook for a few more minutes.
Repeat for as many filets as you’ve got.

FOR THE SALSA:
Aaaaaaand here it is folks, the part of the recipe that’s so easy you’ll fall out of your chair.
Cut up the salsa ingredients into chunks.
Put ’em in a food processor.
Process your food.
WHOA. Salsa. That was easy.
Put it on the fish.

It’s delicious.


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I think I used all the energy I usually have for an opening stanza of witty banter on Jack tonight. That WOD has me scared to try washing my hair later. For those of you who have hung in there the first 3 days this week, make yourself a batch of these. They’re paleo, and you’ve earned them!

Hazelnut Double Chocolate Chip Cookies

Ingredients:
1-3/4 cups Almond Flour
3 tablespoons Coconut Flour
1/2 teaspoon Kosher Salt
1 teaspoon Baking Soda
1-1/2 tbsp Unsweetened Cocoa Powder
1/2 cup Hazelnuts, finely chopped
3/4 cup Coconut Crystals
1/4 cup Coconut Oil, melted and cooled
2 Eggs, beaten
2 teaspoons Pure Vanilla Extract
1/2 cup Enjoy Life Dark Chocolate Chips
1/4 cup Enjoy Life Semi-Sweet Mini Chips

Note: You’ll need some parchment paper for the dough-chilling part of this recipe.

Directions
  • In a mixer, combine all dry ingredients: almond flour, coconut flour, salt, baking soda, hazelnuts, cocoa powder and coconut crystals.
  • Create a well in the center of the dry ingredients, and add the coconut oil, eggs and vanilla, mixing to combine after each addition. Add the chocolate chips (It helps to gently toss them in coconut flour first) to the cookie dough, and mix to combine. The dough will be pretty soft.
  • On a large piece of parchment paper, shape the dough into a log just like you’d buy from the grocery store when you used to think Pillsbury slice & bake cookies were a good idea. Roll tightly and chill in the freezer for at least 10min to firm up the dough.
  • Heat your oven to 325°F. When the oven is ready, take the dough out of the freezer.
  • Slice into 16 cookies, which will be approximately 1/2″ thick.
  • Bake until lightly golden brown all over and set all the way to the center (12 to 14 minutes). Remove from the oven and allow to cool on the baking sheet until firm (at least 10 minutes) before transferring to a wire rack to cool completely.
  • Letting them set for 10 minutes is pretty important, so PAWS OFF for at least that long before you begin your endeavor to polish off the whole tray. Do the dishes or something.

 


Published


You’re going to fall out of your chair when I tell you how easy this was to make. Or not. But let me tell you that the effort to taste ratio is pretty high. Sometimes you pore over some complicated recipe, screw it up and it tastes horrible. Other times, you spend 5 minutes with minimal prep and you end up in LOVE with what ends up on your plate. This is one of those times.

Spicy Bolognese & Zucchini
– Ground Beef
– Uncured Nitrate-Free Bacon
– All-Natural Spicy Marinara

Ridiculously Easy Instructions
– Cut the bacon into small pieces, brown halfway in a frying pan, then set aside on a paper towel.
– Drain about half the grease from the pan if the amount left over is grossing you out.
– Next up in the frying pan, the beef. Brown that all the way.
– Reduce heat, add bacon and marinara back into the pan, heat up and add whatever spices you deem necessary.

While the sauce is simmering, cut up a zucchini right quick and put it in a bowl. Add a shallow pool of water into the bottom, cover with plastic wrap (leave room for a tiny bit of steam to escape), microwave for a minute or two, until it’s that gorgeous ideal green.

Put it all on a plate.

Eat and do a happy dance.

You’re welcome.