Easy Coconut Milk Custard

I have to admit, this recipe was originally intended for Baby P.  I always make homemade baby food for her and I have been trying to add lots of healthy fat in her diet.  I thought homemade coconut milk custard would be the perfect baby food dessert.  I didn't want to mess with the hot water bath, baking it in the oven for an hour, blah blah blah so I created this recipe as a quick alternative to make on the stove.  Although intended for Penelope, it was so delicious, my husband Anthony and I ate almost the whole thing.  In one sitting.  Don't worry, there's a (small) bowl left for the baby.  Ha!  This one really is good for the whole family!  Enjoy!

Not the best picture because I had to snap it from my phone really quick before it was gone!

Ingredients (should serve 4... but in our case it served 2 and 1/2)
1 can full fat coconut milk (first cold pressed is best)
1/2tsp cinnamon plus more for dusting
4 egg yolks
1/3c sugar
2tsp vanilla extract
3tbs cornstarch

Directions:
1. In a large bowl, blend egg yolk, sugar, vanilla and corn starch until combined and thick.
2. In a medium saucepan, heat coconut milk and cinnamon (stirring constantly) until just boiling (I had my heat on medium high but you can do it on medium or low if you are worried about not stirring it enough).
3. While beating the eggs continuously (so they don't' curdle), slowly add the hot coconut milk to the bowl in one slow steady stream.
4. Add the mixture back into the saucepan, turn to medium and cook whisking constantly until nice and thick.
5. Pour into one large 8 inch container or individual ramekins to set.  Sprinkle more cinnamon on top.  Nutmeg would be good on top too but unfortunately my husband hates it so I hardly ever use it.
6. Let set to room temp and serve.  Alternatively, serve warm or cold.  Yum!

NOTE:  I am not as strict paleo as I used to be so this has some refined sugar and cornstarch.  You could substitute some honey instead (I didn't because the baby can't have it yet).  You could also try thickening it with a more paleo-friendly thickener like arrowroot, potato starch, or something of that sort.  I haven't made it that way... but just a thought.

Coconut Pineapple Sponge Cake

My inlaws came out to visit for Christmas this year and I know my father in law loves anything with coconut and pineapple.  For him, I made this amazing cake.  It is a delicious grain-free cake recipe using fresh pineapple as a filling and topping for this moist coconut sponge cake.  Originally I served this chilled which was a mistake.  The cake is much tastier at room temperature.  You could store it in the refrigerator and them bring to room temperature before serving, but of course mine didn't last that long.  It was gone within 24 hours.  So tasty.  Enjoy! 

Fresh coconut and pineapple makes all the difference in the world in this moist tender cake

Ingredients:
3/4c coconut flour
1tsp baking powder
1/4tsp ground sea salt
6 eggs, yolks and whites separated
1c extra fine baking sugar
1tbs vanilla extract (do not use imitation vanilla)
1 large pineapple, cored and finely chopped
3/4c extra fine baking sugar
1/2c water
1/2tsp unflavored gelatin

Frosting:
1c butter at room temperature
2 1/2c confectioner's sugar
2tsp vanilla extract
2tbs full fat coconut milk
1c shredded sweetened coconut

Directions:
1. Preheat oven to 375F.  Line 2 - 8 inch cake pans with greased parchment or nonstick foil.
2. In a large bowl, mix together coconut flour, baking powder and salt.  Set aside.
3. Whisk yolks in a small bowl with vanilla.  Set aside.
4. Use an electric mixer and beat the egg whites in a large bowl until frothy.  Add 1c sugar and continue to beat until whites are shiny and hold stiff peaks (this could take a while, be patient and check them by turning off the mixer and pulling it straight up.  If the peaks hold the whites are done).
5. Fold in yolks gently into the whites.  Then gradually sift the flour mixture into the egg mixture and fold gently until completely combined.  Divide batter into the 2 pans and evenly spread with a spatula.
6. Bake 10-20 minutes or until the tops are golden and a toothpick comes out clean.  Allow to cool completely and then remove from pans.
7. Meanwhile, make the pineapple filling:  In a large saucepan, bring pineapple, 3/4c sugar, and water to a boil over medium high heat.  Reduce heat to a steady simmer and cook for 20-30 minutes or until the liquid is reduced and looks like syrup.  Stir in 1/2tsp gelatin.  Boil a few more minutes until dissolved.  Remove from heat and cool a bit.  Then place mixture into a food processor and blend until it is thick and pulpy but not completely smooth.  Transfer to a bowl and chill until at room temperature or a bit cold.
8. To make the frosting: Use an electric mixer to beat butter and powdered sugar until grainy.  Stir in vanilla and coconut milk.  Beat again on high until thick, creamy, and a bit fluffy.

Finished product; yum!

9. To make cake:  Place the first layer of cake on a cake stand or serving plate (place it upside-down).  Spread with about 3/4c pineapple mixture leaving a 1/2 inch border around the cake.  Top with the second layer turned upside-down so that the bottom of the cake faces up.  Press down gently.  Start at the top and spread a thin even layer of frosting over the top of the cake and then move to the sides.  Go through and put a second thicker layer over the entire cake.  Make a wide shallow indention on the top of the cake so that a ridge forms all along the top edge.  Press the shredded coconut onto the top and sides of the cake and spread about 1/2c of pineapple filling into the top indention.  See picture for what final result should look like.
10.  Serve at room temp for best result.  Enjoy!

Paleo Dark Chocolate Coconut Brownies w Walnuts

I'm not going to lie.  I love brownies.  Better yet?  These are my favorite brownies.  Even better than regular brownies.  They are very moist and very rich.  If you like "cake brownies" these are not for you.  These are fudgey, rich, uber-chocolately deliciousness.  I don't make these very often but when I do they rarely last longer than 24 hours in my house.  If you hate coconut, just omit it.  It's an add-in that personally love but I know it's not for everyone.  Paleo or not, everyone will enjoy these immensely!

These might be to die for. Literally.

Ingredients:
5oz dark chocolate (I used Ghirardelli 60% cocoa but please use your favorite!)
1/2c unsweetened applesauce
1/2c cocoa powder
2 Omega-3 eggs
3/4c pure maple syrup
1/2c rounded almond flour
1/4c coconut flour
1/2tsp fine sea salt
1/4tsp baking soda
2tsp vanilla extract
1c shredded unsweetened coconut, 1/2c reserved
1c chopped walnuts, 1/2c reserved
1/2c bittersweet or dark chocolate chips (I used more Ghirardelli 60% cocoa chocolate chips)

Directions:
1. Preheat oven to 350F.  Line an 8x8" pan with nonstick foil or parchment paper.
2. In a mixing bowl, mix eggs by hand until lighter in color.  Add other liquid ingredients and mix well.
3. In another bowl, mix together the dry ingredients.
4. Microwave the 5oz dark chocolate in the microwave, stirring after every minute, until melted.  Let cool slightly.
5. Pour melted chocolate into the dry ingredients and then add the wet ingredients.  Mix well.  Add 1/2c walnuts and 1/2c coconut at the end and stir in.
6. Pour into the lined baking pan.  Sprinkle the top with the extra 1/2c walnuts , 1/2c coconut and 1/2c chocolate chips.  Drop the pan on a flat surface a few times to get out the air bubbles.  Bake in the oven for about 30 minutes or until a toothpick inserted into the center comes out with moist crumbs (under-baked is better than over-baked here).
7. Let brownies cool before removing from pan.  Serve warm or at room temp. Enjoy!

Pineapple BBQ Pulled Pork Tacos

What is it about bbq pulled pork that makes my mouth water?  Put it in a simple taco with some sliced avocado, tomato, and arugula you have your self a gourmet-ish meal.  This tasty dish is easy to make for a large crowd:  Throw a large pork shoulder/butt roast in the slow cooker and cook it low and slow all day long.  When you are ready to eat, serve up some fresh grainless coconut tortillas (recipe below) and your favorite garnishes.  To make it even easier, you could serve these with warmed corn tortillas (if you are corn tolerant of course).  The perfect party meal.  Easy.  Inexpensive.  Guilt free.  Enjoy.

The perfect American taco

Ingredients:
1 pork shoulder or butt roast
1tbs salt
1/2tbs pepper
2tbs brown sugar
1 1/2c bbq sauce (I used Trader Joe's All Natural BBQ Sauce but you can or try your favorite or use a paleo bbq sauce like this one)
1 small can (6oz) pineapple juice

For Garnish:
arugula
sliced tomatoes
sliced avocado

For Grainless Coconut Tortillas (makes about 4):
1/3c water
2 large eggs, beaten
1squeezed wedge lemon juice (about a tsp or two)
1/4tsp cumin
1/4tsp salt
1/4tsp baking powder
2tbs coconut flour
1/4c coconut oil for frying

Directions:
1. Rub pork roast with salt, pepper and brown sugar mixture all over.  Place in a slow cooker.
2. In a bowl, mix bbq sauce and pineapple juice.  Pour over entire roast.  Cover and cook on low about 10 hours or high about 6 hours (when the pork pulls away easily with a fork it's done... undercook it and it will feel tough.  Overcook it and it will feel like mush.)
3. When the pork is done, remove it and shred it into chunky pieces using 2 forks.  Drain all of the liquid into a sauce pan and bring to a boil over the stove.  When the liquid has reduced by half, pour it over the shredded pork and give it a good toss.
4. When you are ready to eat, make your tortillas:  In a large bowl, mix water, egg, juice, cumin, and salt.  Slowly (VERY SLOWLY) add coconut flour and baking powder while you whisk.  If you add it too fast it will clump.  Let it set for a minute or two to thicken (you want it thinner than pancake batter but thicker than water).  If it seems too thin give it a little more coconut flour. 
5. Heat a tbs or 2 of coconut oil in a large nonstick skillet or a large breakfast electric skillet.  When hot, pour in 1/4c of batter.  Let it cook for a minute or two.  When the bottom side has browned and the top has air bubbles, flip it over like a pancake and cook it on the other side.  Use this tortilla to judge how thick/thin you want it to be (add flour or water depending).  Keep adding oil as the skillet gets dry.  Continue making tortillas until you are tired or full.
6. Serve your tortillas with some glazed bbq pork, sliced avocado, sliced tomato, and arugula.  Enjoy!

Slow Cooker Coconut Ginger Beef w Carrots

Now don't be scared off by the "coconut ginger" in the recipe title.  This dish is actually very mild.  The coconut milk gives it a hint of richness that blends nicely with the beef's natural juices.  I added some ginger, coriander and lime to give it a citrus undertone and let the whole thing cook in the slow cooker all day long.  This will only take you about 5 minutes to prepare and yet you will enjoy it immensely.  I threw some baby carrots in there because that is what I had on hand but it would also be delicious with slices of onion and broccoli (add the broccoli in the last hour of cooking so it doesn't overcook).  A meal that looks like you slaved away all day in the kitchen but you didn't (that's our little secret).  Enjoy!

Garnish with cilantro and you have yourself a "gourmet" meal

Ingredients:
1 chuck roast
2tsp coriander
2tsp cumin
1tbs salt
1/2tsp pepper
1tsp onion powder
1/4c ginger, minced
1tbs minced garlic
1 lime, juiced
1-2c full fat coconut milk (I used 1c)
baby carrots (as many as you want)
sliced onions (optional, as many as you want)
cilantro for serving

Directions:
1. In a small bowl, mix together coriander, cumin, salt, pepper, and onion powder.  Rub generously over roast.  Place in slow cooker.  Add some carrots and onions if desired.
2. In another bowl, mix ginger, garlic, lime, and coconut milk.  Pour over the entire dish (the water from the beef will increase this liquid amount while it cooks).
3. Cook low for 8-10 hours or high for 5-6 hours.  It's done when the beef pulls easily with a fork.  Enjoy the roast ladled with some juices on top. Garnish with cilantro.

Wild Caught Salmon w Gingered Coconut Sauce

Another delicious coconut filled recipe is less than 30 minutes from your dinner table.  Coconut oil was once criticized for it's high saturated fat content and was not recommended as a staple in a healthy diet.  What a shame considering it has numerous health benefits.  This miracle food has been proven effective for weight loss; curing/alleviating Alzheimer's disease; preventing kidney, heart & gall bladder diseases; lowering insulin levels and helping normalize blood sugar, and increasing mineral absorption in the body which is good for bones and teeth.  Take a few minutes and watch this video from CBS.  I assure you there are many others.  Still think saturated fat is bad for you?  Don't rely on what the government says is healthy:  they have their own special interests.  Take your health into your own hands and do some research.  Okay, I'm off my soapbox for now.  Seriously, delicious recipe.  Uber healthy.  You really can't go wrong with wild caught loaded in coconut. 

Served over a bed of simple greens makes the perfect summer dish

Ingredients (Serves 2):
2 wild caught salmon fillets
2tbs organic virgin coconut oil, unrefined
1tsp coriander
1/2tsp salt
lemon peel from 1/2 lemon, finely grated
2-3tbs minced fresh ginger
1tsp fennel seeds
1tbs yellow mustard
1tsp corriander
1tbs organic virgin coconut oil, unrefined
1c coconut milk
juice from the 1/2 lemon you peeled
salt to taste
bed of greens (I used organic spinach)
handful of cilantro for serving (optional)

Directions:
1. Rub coriander, salt, and lemon peel over the top of your salmon (not the skin side).
2. Heat 2tbs coconut oil in a large nonstick skillet over medium or medium high heat.  Sear in coconut oil about 5 minutes per side (obviously this depends on the thickness of your fish).  When it is seared on both sides and it flakes easily with a fork it is done (don't be afraid to really cook it on the skin side because you peel that off anyway... or eat it...whatever floats your boat).
3. Meanwhile, saute ginger, fennel seeds, mustard, and coriander in 1tbs coconut oil in a small saucepan.  Once tender and fragrant, add your coconut milk and simmer on about 15 minutes.  Taste and add a dash of salt and a squeeze of lemon if desired.  Stir well.
4. Place your cooked salmon fillet on a bed of greens (I like to peel the skin off but many folks enjoy eating it).  Ladle with hot coconut sauce (this will slightly wilt the spinach while you are eating it... so good!) and top with cilantro.  Enjoy!

Healthy Paleo Coconut Shrimp

Yes, it is true.  No, I didn't trick you.  It is possible to make healthy food taste like junk food.  I have no idea why I never thought of this before now.  The idea came to me while I was brainstorming ways to add more coconut to my diet (for all the numerous health benefits of course).  I have plenty of coconut oil in the cupboard and I also have a bag of unsweetened organic coconut flakes... pair them with a pound of jumbo wild caught shrimp from Trader  Joe's and, Viola!, you have yourself a gourmet meal in less than 15 minutes.  It really doesn't get better than this.  In fact, I pretty  much want to eat this meal every single day.  That is how delicious it is.  You could pair this with your favorite dipping sauce, but I just ate them hot and straight off the plate.  I couldn't resist.  Enjoy!!

My new favorite dish!

Ingredients:
1lb jumbo wild caught shrimp, thawed under cold running water or in the fridge
1/3c unsweetened coconut flakes (NOT flour!):  I used Let's Do...Organic
1/4tsp salt
1/4tsp cayenne pepper
1/4tsp garlic powder
1 large egg, preferably omega-3 enriched, beaten
2-4tbs unrefined coconut oil

Directions:
1. If your cococnut flakes are course, then pulse them in a food processor to get them pretty fine.  Mine were already finely ground so I just measured them out of the bag.  Mix in your salt, cayenne, and garlic powder.  Place in a large flat bowl or pie tin (something you can easily dip the shrimp in).
2. Place your beaten egg in another shallow bowl or pie tin.  Add a pinch of salt here too.
3. Rinse and dry your shrimp so the egg sticks.  Heat a couple of tbs of coconut oil in a large nonstick skillet over medium high heat.  It's ready when you drop a piece of coconut in the skillet and it sizzles.
4. One by one, take your shrimp, dip each side in the beaten egg, then roll evenly in the coconut mixture.  Place them in the pan in a single layer.  After a couple of minutes, or when they turn golden brown, carefully flip them to the other side.  You may have to do these in a couple of batches depending how large your skillet is.  If the pan looks dry, add more oil!  As each one is golden and the shrimp is cooked through, place them on a plate.  Serve hot with your favorite dipping sauce or eat them plain!  Enjoy!

Curried Broccoli Detox Soup

I love this soup so much that I made a batch, ate it all, and the immediately ran to the store to buy ingredients for a second batch.  I have so many people ask me, "Elizabeth, what is a detox soup!?"  It's basically just a pureed vegetable soup with natural ingredients that are easy to digest which allows your body to absorb all of the nutrients from the veggies.  You might not be able to eat an entire head of broccoli, but pureed in a soup it's pretty easy to do.  This soup is loaded with broccoli and zucchini which is high in vitamin A, vitamin C, magnesium, manganese, potassium, folic acid, calcium, fiber and phytochemicals.  That translates to a soup that can help lower your blood pressure, lower your cholesterol, reduce inflammation in your body, and prevent cancer.  Pretty great right?!  While it's not a full meal, it makes a fantastic side to some grilled wild caught fish or shrimp.  You could also throw in some diced or shredded chicken.  Pureeing vegetable soups makes them taste thick, creamy and comforting.  This is my best one yet.  Enjoy!

Spicy, creamy, rich and delicious!

Ingredients:
1tbs extra virgin coconut oil
1 large red onion, diced
8 small cloves garlic, minced or chopped
2" piece fresh ginger, minced
2 jalapeno, seeds removed, minced
1tbs red curry paste
3 broccoli crowns, washed and cut up
2 large zucchini, washed, trimmed and sliced
1tsp curry powder
1tsp turmeric
1/4tsp cayenne
1tsp coriander
1tsp onion powder
1 tsp garlic powder
1-1/2 tsp cumin
6c gluten free chicken stock
1c full fat coconut milk (first cold pressed is best)
juice of 1/2 lime
garlic salt to taste (add at the end to your desired level of saltiness)
chopped cilantro and sliced jalapeno for garnish (optional)

Directions:
1. In a large stockpot, heat 1tbs oil over medium high heat.  Add the onion, garlic, ginger, and jalapeno.  Cook, stirring frequently, until the onion wilts and begins to brown.
2. Stir in your curry paste, curry powder, turmeric, cayenne, coriander, onion powder, garlic powder and cumin with a bit of stock until combined.  Pour in the rest of your chicken stock and whisk until evenly combined.
3. Throw in your sliced zucchini and broccoli pieces.  Stir around a bit, bring to a boil, reduce the heat to medium low and cover.  Let simmer for 20-30 minutes or until the veggies are very soft.
4. Turn off heat.  Using an immersion blender, blend the soup until smooth.  Add in your lime juice and coconut milk and blend again.  Taste and add garlic salt to your desired level of saltiness.  Serve garnished with cilantro and sliced jalapeno.  Add some shrimp or cooked chicken if desired.  Enjoy!

Grain-Free Sandwich Bread

Here is a simple recipe for grainless sandwich bread.  Sometimes going without grains leaves you feeling deprived, but piles of delicious meat and veggies on top of one of these slices will put you in a new frame of mind.  I used mine open faced and threw on some paleo pulled pork and slaw for an "original" Texas sandwich.  How will you use yours?

This hearty bread is sure to cure your sandwich craving!

Ingredients:
3/4c coconut flour
1/4c flaxmeal
2tbs tapioca flour
1/3tsp baking soda
1tsp baking powder
1/2tsp salt
1tsp onion powder
1/8c sesame seeds plus some for crust
7 large eggs
1/2c butter, melted
2tbs coconut cream (the fat that sits off the top of a full fat can of coconut milk)

Directions:
1. Preheat your oven to 325F.  Mix all of your dry ingredients together.
2. In a large bowl, mix all ingredients well.  Place inside a 9x5" bread loaf pan that has been lined with parchment or nonstick foil.
3. Bake for about 40 minutes or until the top is golden and the inside is done.  Let cool before slicing.  Serve fresh for best results or keep in the fridge for later use.

Coconut Grilled Chicken Breasts w Tropical Salsa

It's getting warm outside and this dish symbolizes pure summer.  Marinating chicken breasts in coconut milk and lime juice gives them a rich tropical flavor and ensures that they stay tender on the grill.  Placed on a bed of grilled zucchini and topped with a tropical salsa made of pineapple, peppers, avocado, onion, cilantro, lime, and garlic, this is a salad you will never forget.  In fact, during dinner my husband Anthony exclaimed, "This is the best salad I have ever eaten!"  My thoughts exactly.

Our favorite summer salad

Ingredients (serves 4):
4 large boneless skinless chicken breasts, thawed
1 can coconut milk (Trader Joe's has light coconut milk for 99cents)
juice of 1 lime

Tropical Salsa Ingredients:
1 pineapple, peeled, and cut into 1/2" rings
1 large red bell pepper, sliced in half and seeded
2 large poblano peppers, sliced in half and seeded
1tbs extra virgin olive oil
1 avocado, diced
1/2c diced red onion
1 handful chopped cilantro
1 lime, juiced
2 jalapenos, seeded and minced
2 tomatoes, diced
garlic powder, cumin and salt to taste

Zucchini Salad Ingredients:
2tbs extra virgin olive oil
2tsp lime juice
1 chipotle chile in adobo, seeded and minced
2tsp adobo sauce
pinch cumin
pinch garlic powder
sea salt to taste
3 zucchini sliced lengthwise in 1/4" slices
1 bunch spinach, washed, stems trimmed and cut up

Directions:
1. In a large resealable ziploc bag, place chicken breasts, coconut milk and lime juice.  Let marinate at least 1 hour (I let mine marinate all day long in the fridge).
2. Toss pineapple, bell pepper, poblano peppers, and zucchini slices in olive oil.  Sprinkle with sea salt.
3. Preheat your grill to medium high.  Grill your pineapple and veggies until soft and blackened on both sides.  Remove from heat and place on a cutting board to cool slightly.
4. Start grilling  your chicken when the veggies are done.  This should take 10-15 minutes per side depending how large your chicken breasts are.
5. Meanwhile, make your salsa:  Chop up your pineapple and peppers into a large dice and throw them in a bowl with the rest of the salsa ingredients.  Mix well and season a bit with garlic powder, cumin, and sea salt to taste.  Let set at room temp.
6. Make your dressing:  In a small bowl, mix oil, lime juice, chipotle chile, adobo sauce, cumin, garlic, and salt.  Toss with spinach and separate onto plates for serving.
7.  Cut your zuchini in 1" slices and then in half to make triangles.  Place them on top of your spinach.
8. Cut your chicken breasts in slices and place them on top of the zucchini.
9. Top with a generous amount of salsa and enjoy!

Grainless Coconut Cake

Okay I have a confession:  When I made my Paleo-ish Carrot Cupcakes I made WAY too much frosting (don't worry I scaled down the ingredient list so you won't do the same).  Of course it would be blasphemy to throw out a perfectly good bowl of icing so I decided to make one last dessert:  Coconut cake.  I just added some unsweetened shredded coconut to the cream cheese icing and, viola!  Coconut Icing.  Be careful when you put this one in the oven and stay close by: it tends to go from underdone to overdone very quickly.

Rich and moist cake with a creamy frosting:  delish!

Ingredients:
2/3c coconut flour
3/4c shredded unsweetened coconut
5 large eggs
1/2c pure maple syrup
1tbs vanilla extract
1/2tsp baking soda
1/4tsp salt
1/2c coconut oil, melted

Coconut Cream Cheese Frosting:
8oz full fat cream cheese at room temp
1/4c organic butter at room temp
1c powdered sugar (*alternatively use 1/3c maple syrup...your icing will be much softer but still delicious)
1/2tbs vanilla extract
1tbs coconut milk, to thin if needed
pinch salt
1/2c shredded unsweetened coconut

Directions:
1. Preheat your oven to 325F.  Line the bottom of a 9" springform pan with nonstick foil for easy clean up.
2. Using a hand mixer, beat eggs, maple syrup, vanilla, baking soda and salt.  Continue to beat while slowly pouring in melted coconut oil.
3. Mix in coconut flour and shredded coconut.  Beat for about a minute:  give it enough time for the coconut flour to expand and your batter will become thicker.
4. Pour the batter into your cake pan and bake for 25-35 minutes.  The cake is done when a toothpick inserted into the center comes out clean and the top is golden.
5. Cook completely before frosting.
6. To make the icing:  beat your cream cheese and butter until combined.  Add you sugar, vanilla, and salt and continue to beat until fluffy.  If needed, add a bit of coconut milk to thin it out.  Stir in shredded coconut at the end.  Frost immediately and store in the fridge.  Coconut heaven!

Chocolate Banana Cupcakes w Ganache Frosting

This is a rich moist cupcake that reminds me of chocolate banana pudding.  Using overly ripened bananas is a great way to sweeten up desserts without any added sugar.  I topped it with a chocolate ganache frosting to make this treat extra decadent.  Enjoy!

Chocolate & Banana:  Pure genius

Ingredients:
1/4c cocoa powder
1/2c coconut flour
1tsp baking powder
1/2tsp baking soda
1/4tsp salt
2 large eggs
2 large egg yolks
1/2c  coconut oil, melted
1/2c bittersweet or dark chocolate chips, melted
1/2c coconut milk, full fat
1tbs vanilla extract
2tbs pure maple syrup
2 large overly ripened bananas

Frosting Ingredients:
1/2c semi-sweet chocolate chips
2tbs full fat coconut milk

Directions:
1. Preheat your oven to 350F.  Line a cupcake pan with 12 liners.  In a bowl, mash bananas with maple syrup with a fork or potato masher.  Add vanilla, coconut milk, egg and yolks and whisk well.
2. Melt coconut oil and chocolate chips in a bowl together.  Whisk to combine.  Slowly pour it into the banana mixture whisking the whole time.  Add your cocoa powder, coconut flour, salt, baking powder, and baking soda.  Give it all a good whisk to combine and allow the coconut flour to expand (another minute).
3. Using an ice cream scooper, scoop batter evenly into the cupcake liners.  Bake in the center of a preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out pretty much clean.  Cool completely before frosting.
4. To make the ganache:  In a glass bowl, melt the coconut milk and chocolate chips in one minute intervals until melted (stir after each minute).
5. Using a spoon, spread across each cupcake evenly.  Store in the fridge to set the frosting.  Enjoy!

Best Curried Boneless Beef Ribs You Will Ever Eat

I'm not kidding.  This is literally better than 90% of the curries I have eaten in Indian restaurants.  I made it in a Celebrating Home Bean Pot my sister bought for me a few years ago.  I slow cooked country style boneless beef chuck ribs in a rich Indian stew broth for 4 hours in the oven.  At the end of cooking the ribs were fork tender and rich in flavor.  I added coconut milk to finish off the rich reduced curry gravy.  I know they are not the prettiest thing in the world, but they sure are the tastiest. 

Hands down the best curry I've ever eaten

Ingredients:
2lb country style boneless beef chuck ribs
2tbs coconut oil
2 onion, sliced
4 cloves garlic, minced
2" piece of peeled ginger, minced
3tbs white wine vinegar
4tsp red curry paste
1tsp cayenne
1tsp coriander
1tsp cumin
1/2tsp dry mustard
1c beef stock
1/2can coconut milk, first pressed best

Directions:
1. Preheat oven to 325F.  In a large saute pan, heat 1tbs coconut oil over high heat.  Cook the ribs until deep brown on both sides.  Place in a bean pot or dutch oven.
2. Add another tbs oil to the pan.  Add your garlic, ginger and onions and turn the heat to medium.  Cook, stiring frequently, until the onions are deep brown and soft.  Add your vinegar, curry paste, cayenne, coriander, cumin, mustard and stock.  Stir well.  Pour on top of the ribs.
3. Cover and place in the oven for 4 hours.
4. Remove lid and place ribs on a platter.  Stir in coconut milk with the onion and juices.  Taste.  Pour the curry gravy over the top of the ribs and serve.

Note:  Alternatively you could cook these in a slow cooker on high for 4-5 hours or until the ribs are fork tender.

Mixed Berry Cobbler

We were looking for something sweet last night so I whipped up a paleo style cobbler.  It was delicious.  I highly recommend pairing it with some coconut ice cream for an extra decadent treat.  Enjoy!

Made in a beautiful dish my sister bought me for my birthday

Ingredients:
4c mixed berries (I used frozen and dethawed them in the microwave)
1/2c coconut flour
1c almond flour
1/2c butter
1/2c coconut milk
1tbs vanilla extract
1/2c finely chopped nuts (almonds, pecans or walnuts)
1/4c pure maple syrup

Directions:
1. Preheat your oven to 350F.
2. If using frozen berries, dethaw them in the microwave.  Pour them into the bottom of an 8x8 casserole dish (don't throw out the juices!)  If using fresh berries, mash them a bit to release a bit of their juices.
3.  Melt your butter in a large microwave safe dish.  Stir in the coconut flour, almond flour, coconut milk, vanilla, nuts and maple syrup.
4. Press pieces of the dough between your fingers to flatten it and lay it evenly over the berries.
5. Bake in the center of a preheated oven until the crust is golden and cooked through (30-60 minutes).
6. Serve hot with or without ice cream.

Coconut Mocha Ice Cream

I bought a soft serve ice cream maker on clearance for $12 at Target so I was itching to make some coconut milk ice cream.  My favorite ice cream in the world is coffee so I decided to make a rich mocha ice cream that is paleo friendly and dairy free.  This might be the best soft serve I've ever eaten in my life.  Correction:  This IS the best soft serve ice cream I've ever had. 

Rich, creamy, and delicious

Ingredients (Serves 4):
16oz first pressed full fat Thai coconut milk (it's the best!)
2T instant coffee
1/2c pure maple syrup
1tsp vanilla extract
1/4c semi sweet or dark chocolate chips
3 egg yolks

Directions:
1. In a saucepan, combine all ingredients and whisk well.  Bring to a boil, whisking continuously.  Boil on low for a few minutes.  Remove from heat.
2. Pour mixture into a container and chill until cold.
3. Follow your ice cream maker instructions (Mine took 8 minutes to make).  Enjoy!

Bacon Topped Meatloaf with Roasted Cherry Tomato Compote and Mashed Sweet Potatoes

This is a hearty meatloaf filled with diced veggies and topped with bacon.  Instead of your traditional katchup or chili sauce, I make a fresh roasted tomato compote.  If you haven't had them, roasted cherry tomatoes are as sweet as candy making a nice ketchup substitute.  Paired with mashed sweet potatoes, this traditional American meal just got paleofied.  Enjoy!

Healthy All-American Comfort Food

Meatloaf Ingredients:
2lb lean ground beef
8 slices bacon
2 celery stalks, finely diced
1 onion, diced
1 zucchini, diced
3 garlic cloves, minced
1/2c beef stock
1tbs tomato paste
1tsp salt
1/2tsp poultry seasoning
1/8tsp black pepper
2 pints cherry tomatoes
1tbs extra virgin olive oil

Mashed Sweet Potato Ingredients:
3 large sweet potatoes, peeled and cut into cubes
3-4tbs butter
1/4-1/2c full fat coconut milk
1/4tsp cinnamon
salt to taste

Directions:
1. Preheat oven to 350F.  In a large pan, fry 6 bacon slices until crispy over medium heat (reserve 2 slices for the top).  Remove to a paper towel lined plate to absorb the grease.  Crumble bacon when cool.  Pour out almost all of the bacon fat. 
2. Then, add your celery, onion, zucchini, and garlic to the same pan.  Saute over medium high heat until veggies are soft.  Add beef stock, tomato paste, salt, poultry seasoning, and black pepper.  Cool slightly.
3. In a large bowl, mix beef, egg, veggie and seasoning mix, and crumbled bacon with your hands. 
4. Place in a foil lined loaf pan.  Cut the remaining 2 slices of raw bacon in half.  Top the loaf with the bacon slices.
5. Toss cherry tomatoes with olive oil and sprinkle with sea salt.  Place them on a foil lined baking sheet. 
6. Place both the meatloaf and cherry tomatoes in the oven and cook for 1hour (cherry tomatoes are done when they are burst and starting to brown/blacken).  Meatloaf is done when a thermometer inserted into the center comes out 160F.  If your meat has a lot of water added to it, you may need to periodically pour out the water to keep if from getting soggy.
7. Meanwhile, make your mashed potatoes:  Boil your sweet potatoes for 10-20 minutes or until soft.  Drain them then add desired amount of butter, cinnamon, coconut milk and salt.  Use a hand mixer to beat them (add only a bit of coconut milk at a time until you reach your desired consistency.)
8. At the end, take out the tomatoes and break with a spoon or spatula to make a compote.  Turn your oven to broil.  Place your meatloaf as close to the top of the oven as you can and cook for about 3 minutes or until the bacon on top has browned.
9. Slice meatloaf and serve over mashed sweet potatoes.  Top with roasted tomato compote. 

Paleo Lemon Honey Muffins

There's not much better than a fresh lemon muffin for breakfast.  These are fresh, easy, and delicious.  Oh, did I mention they are refined sugar and grain free?  Awesome.

A delicious treat

Ingredients:
1/2c coconut flour
1/4c organic non-hydrogenated shortening, melted
1/4c butter, melted
6 large eggs
3tbs fresh lemon juice
zest of 1 lemon
2tsp vanilla extract
pinch salt
1/4tsp baking soda
1/2c pure honey (from the USA)

Directions:
1. Preheat oven to 350F.  In a large bowl, melt butter and shortening.  Add coconut flour and stir.  Add lemon juice, lemon zest, vanilla, salt and baking soda.  Using a hand mixer, add eggs and honey and beat until smooth and thick. 
2. Scoop batter evenly into muffin cups (will make 12 muffins) and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean and they are lightly toasted on top.

Grain Free Blondies

Anthony comes home from his deployment tomorrow and I wanted to make his favorite dessert:  blondies.  Unfortunately, the original recipe is full of refined sugar and flour.  Several months ago, when he went gluten free I recreated the recipe with Pamela's Gluten Free Baking Mix (see here).  Now that we are both completely grain free, I recreated the recipe for a second time using almond flour.  Honestly, this might be the best of the three:  perfectly sweet and chewy with a bit of crunch from the toasted walnuts.  Who says going grain free leads to deprivation?!  Not me! 

You won't believe these are grain free!!  They are that good!

Ingredients:
1 1/2c blanched almond flour
5tbs organic butter, melted
3tbs amber agave nectar
1/8tsp baking soda
pinch salt
1 large egg, omega-3 enriched
1tbs vanilla extract
1/2c shredded unsweetened coconut
1/2c chopped raw walnuts, plus more to sprinkle on top
1/2c semi-sweet or dark chocolate chips, plus more to sprinkle on top

Directions:
1. Preheat oven to 350F.  Line an 8x8 pan with nonstick foil. 
2. In a large bowl, stir almond flour, baking soda and salt. 
3. In a glass bowl melt butter.  Stir in agave nectar and vanilla.  Pour into the dry mixture and stir well.  Add egg and continue to stir until evenly combined.
4. Stir in shredded coconut, 1/2c walnuts, and 1/2c chocolate chips.
5. Spread evenly into lined pan.  Sprinkle the top with more walnuts and chocolate chips, pressing them into the batter slightly.
6. Bake in the center of a preheated oven until the top is golden brown and a toothpick inserted into the center of the pan comes out clean (took me between 15-20 minutes).  Let cool, remove from pan, and slice into squares.  Enjoy!

Grain Free Chocolate Chip Walnut Cookies with Coconut

These are a twist on my favorite paleo chocolate chip cookies.  Adding walnuts gives them a nutty crunch and a bit of shredded unsweetened coconut makes them more chewy.  These might be my best cookies yet.  Enjoy!

A rich chewy cookie that is sure to cure your sweet tooth

Ingredients:
1 1/2c blanched almond flour
1/8tsp baking soda
pinch salt
5tbs melted butter
3tbs pure maple syrup or amber agave nectar
2tsp vanilla extract
1 large egg
1/2c semi sweet chocolate chips
1/2c chopped walnuts
1/2c shredded unsweetened coconut (plus a bit more for cookie topping)

Directions:
1. Preheat oven to 350F.
2. In a large glass bowl, melt butter. Stir in almond flour, baking soda and salt.
3. Stir in maple syrup, vanilla and the egg. Mix well (no need to use a hand mixer).
4. Stir in the chocolate chips, walnuts and coconut.
5. On a nonstick foil or parchment lined baking sheet, place rounded tablespoon size mounds of dough onto the sheet (should make about 12 cookies).  Top each cookie with a bit of coconut.  Bake for 10-12 minutes, or until the coconut topping and the top of the cookie look golden brown.  Let cool and serve.

Grain-Free Banana Nut Muffins

I've made banana bread.  I've made banana almond muffins.  But I was yet to make your traditional banana nut muffin.  So here it is:  A super moist and tender banana cake with crunchy walnuts.  These are paleo style of course, meaning they are made without any grains or refined sugar.  They are delicious warm out of the oven or chilled.  Store extras in the fridge or freezer.  Enjoy!

A tasty treat to use up your over-ripened bananas!

Ingredients:
1/2c coconut flour
1/2tsp salt
1/4tsp baking soda
6 large eggs
1tbs vanilla extract
1/3c pure maple syrup
1/4c organic non-hydrogenated shortening (I use Spectrum brand)
2 medium or large over-ripened bananas, mashed
1/2c chopped walnuts

Directions:
1. Preheat oven to 350F.
2. In a large bowl, stir coconut flour, salt and baking soda.
3. In another bowl, mix eggs, vanilla, maple syrup, and mashed bananas with a hand mixer.
4. Then add the wet ingredients to the dry and continue to mix.  Melt your shortening and pour in.  Mix well.  At the end, stir in 1/2c chopped walnuts.
5. Line 12 cupcake holders with liners.  Using an ice cream scooper, scoop an even amount of batter into each liner.  Top with a few more walnuts.  Bake in the oven until a toothpick inserted into the center comes out clean or about 15-20 minutes.  Note, these little guys don't really brown so they look a bit underdone when you take them out.  Make sure you toothpick check them because they are easy to overcook and then they will be dry  Enjoy!