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!

Paleo-ish Carrot Cupcakes

I went on a baking craze yesterday and I made three desserts.  This one was everyone's favorite.  The carrot cake is sweetened with carrots and raisins and it is not very sweet but very aromatic.  I topped it with a rich traditional cream cheese icing.  I know what you're thinking:  You used REAL sugar?!?  Well, only 1/3 of what a traditional recipe calls for...and only in the icing.  So it's not 100% paleo.  Shoot me.

A healthier way to make your family's favorite dessert

Ingredients:
1c almond flour
1/2can full fat first pressed Thai coconut milk (because it's the best)
2 large eggs
1tsp baking powder
1tsp baking soda
zest of 1 orange
3/4c raisins
4 carrots, shredded
1tbs vanilla extract
2tbs pure maple syrup
1tbs cinnamon
1tsp ground ginger
pinch cloves
pinch salt
1/2c walnuts, toasted

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

Directions:
1. Preheat your oven to 350F.  Line a cupcake pan with 12 liners. 
2. Combine all cupcake ingredients and whisk until evenly combined.
3. Use an ice cream scoop to scoop out even amounts of batter into the cupcake liners.
4. Bake in the center of a preheated oven for 15-22 minutes (a toothpick inserted into the center will come out clean).  Cool completely before frosting.
5. To make the icing:  Using a hand mixer, blend the butter and cream cheese until combined.  Add your sugar, vanilla and salt.  Mix until fluffy.  Frost cupcakes generously.

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!

Walnut Arugula Pesto Pasta

I honestly can't believe I don't have my famous pesto recipe on my blog yet.  Shame on me!  This is my favorite pesto and it's full of heart healthy walnuts, olive oil, arugula, fresh basil, lemon and garlic.  The best thing about pesto is that it is so versatile!  Use it as a sandwich spread, toss it with chicken for a pesto salad, or toss it in some angel hair zucchini (using your Joyce Chen Spiral Slicer) for a satisfying "pasta" dinner.  Delish!

I added some diced cooked chicken breast to round out the dish

Ingredients (Serves 4):
4 cooked chicken breasts, diced
2 zucchini, cut into zughetti using a spiral slicer (they will look like angel hair pasta!)

Walnut Arugula Pesto Ingredients:
1 clove garlic, minced
1/2c raw walnuts
2c arugula
1/2c fresh basil
1/4c extra virgin olive oil
1tbs lemon juice
freshly ground sea salt to taste

Directions:
1. In a food processor, pulse garlic, walnuts, arugula, basil, oil, and lemon until a paste is formed.  Season with salt to taste.
2. Toss your chopped chicken with 1/2 the pesto.  Toss your "pasta" with the other half.  Warm in the microwave for 30 seconds per dish.  Serve warm.
TIP:  To store pesto, place it in a small container and top with a layer of olive oil.  This will seal it keeping it fresh for future use.  It should stay fresh in the fridge for a few weeks.

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Paleo Banana Almond-Walnut Muffins

This is a simple recipe for banana nut muffins.  It is grain free, refined sugar free, and takes less than 30 minutes to make.  The only sweetener comes from mashed bananas and a touch of honey.  This is a perfect treat after a long day or a quick snack on the go.  Enjoy!

All natural snacks and desserts are good for your mind and body

Ingredients:
3/4c roasted almond butter with flaxseeds (found at Trader Joe's)
1c blanched almond flour
3 ripe or overripe bananas, mashed
3tbs pure honey from the USA
2 large eggs, preferably omega-3 enriched
1tsp baking powder
1tsp baking soda
1/2tsp cinnamon
2 tsp vanilla extract
1/2c chopped walnuts

Directions:
1. Preheat oven to 350F.  Place cupcake liners in your cupcake baking pan. 
2. In a large bowl, mix almond butter, almond flour, mashed bananas, eggs, baking powder, soda, and cinnamon. 
2. Stir in chopped walnuts.
3. Using an ice cream scooper, place a scoop in the center of each lined cupcake (about 3/4 full). 
4. Bake in the oven until a toothpick inserted into the center comes out clean, 15-20 minutes.  Serve warm or at room temperature.  Store leftovers in the refrigerator.

Paleo Fruit & Nut Granola

Anthony used to eat your American standard breakfast every morning:  cereal.  Of course, going grain and gluten free meant that cereal was pretty much out of the question.  This morning I decided to make a paleo friendly granola with some unsweetened coconut, a mix of nuts and seeds, and a little dried fruit for sweetness.  A small bowl in a glass of almond milk is perfectly satisfying and much better for your body.  Whip up a big batch and store it in an airtight jar.  A quick delicious breakfast is only moments away.

An oatless grainless bowl of goodness

Ingredients:
1/2c finely chopped pecans, toasted*
1/2c finely chopped walnuts, toasted*
1/2c slivered almonds, toasted*
1/2c raw sunflower seeds
1/2c unsweetened coonut
2tbs agave nectar
1/4tsp cinnamon
1/2tsp vanilla
pinch sea salt
1/2c dried cranberries
1/2c dried, pitted, and chopped dates

*To toast raw nuts, place them in a single layer on a baking sheet and bake at 350F for 5-7 minutes for chopped nuts, 10 minutes for whole nuts.  They are done when you can smell the toasted flavor.  

Directions:
1. Preheat your oven to 350F.  In a bowl, mix raw sunflower seeds, coconut, agave, cinnamon, salt and vanilla.  Spread over a baking sheet lined with nonstick foil and bake for 5 minutes (stirring once).  They will be done when the coconut is light brown and toasted.  Let cool.
2. In a large bowl, mix in all other nuts and dried fruit.  Serve in a small bowl with almond milk and enjoy!

Sweet Potato Bake with Apples and Parmesan

I have a confession: this recipe was a flop but still tastes delicious so I went ahead and put it on my blog anyway.  I was originally trying to make little cannelloni with sweet potatoes but I sliced them with the mandoline too thick so they wouldn't roll up (they kept breaking).  I was planning on stuffing them with mashed sweet potato mixed with apples and parmesan, but instead I layered the whole dish into a casserole pan and threw it in the oven.  It doesn't look as pretty as I originally intended but it still tastes delicious.  I got the idea of sweet potato cantollini from a Martha Stewart magazine and I will share the original recipe here in case you are brave enough to try it.

Sometimes a mistake is still delicious enough to eat and share!

Ingredients:
3 large sweet potatoes, peeled
1 sweet-crisp apple, diced (Honey Crisp or Fuji would be nice)
1/2c parmesan cheese, shredded, plus more for serving
1/2tsp sea salt
Freshly ground pepper
4tbs butter
1/2c chopped walnuts, toasted

Directions:
1. Preheat oven to 350.  Bring a large stock pot filled with water to a boil.
2. While you are waiting, use a mandoline to cut very thin long slices on each potato (keep the mess-ups, they get boiled first).  You want about 32 pieces that are about 2x4".  The small and extra pieces, throw in the boiling water until very soft (5 minutes).  Remove and put them in a food processor until smooth.  Add parmesan cheese, a bit of salt, and your diced apple and stir.  Set aside.
3. With your cannelloni slices, place them in the boiling water until soft (2 minutes).  Remove gently and let cool slightly on a baking pan.
4. Spray the bottom of a casserole dish with cooking spray.  Add a heaping tablespoon of potato apple mix to the center of a sweet potato slice and roll up.  Place seam side down.  Repeat.  (If you mess up like I do, don't let it go to waste!  I put a layer of potato slices on the bottom, followed by the sweet potato apple mash, and topped with the potato layers again.)
5. When you are done, brush the entire dish generously with butter and sprinkle with remaining sea salt.  Bake in the oven about 20 minutes or until everything is hot.  Top with more parmesan and toasted walnuts.

Simple Cranberry Walnut Salad

This is a staple salad in my house and I'm really surprised I haven't added it to my blog until now.  In fact, I'm known for this salad.  It's perfect year round and it has just the right amount of tang and sweetness.  I modified this recipe from my mothers traditional salad that has raisins and pine nuts.  I personally prefer craisins and walnuts so I that is what I use, but feel free to experiment.  I always use homemade vinaigrette dressings for my salads.  I haven't used bottled dressing in years!  But, those of you who think making your own salad dressing is too much work, please listen up:  it's just as easy as pouring it out of a bottle!  I promise this dressing is so simple you don't even have to mix it beforehand if you don't feel like it.  I serve it in the summer with fish or chicken.  I serve it in the fall and winter with roast.  I have even served it on Thanksgiving Day with turkey, stuffing and mashed potatoes.  Please enjoy.

Light, fresh, natural flavors work year round

 Ingredients:
1 package organic spinach or baby spinach
one or two handfuls craisins (no need to be precise here)
one or two handfuls walnuts
1/4c roasted walnut oil (I cannot live without this stuff.  Can't find it?  Buy it here)
1/4c good balsamic vinegar
sea salt
honey, to drizzle

Directions:
1. Toss spinach, craisins and walnuts.
2. Usually, I serve the salad in bowls and then set the oil, honey and balsamic vinegar on the table.  Everyone adds their own spoonful of walnut oil and balsamic vinegar and then drizzles the top with honey.  However, if you prefer  yours tossed, whisk together vinegar and some honey and then add a steady stream of oil until combined.  Add a bit to the salad and toss. 

Cranberry Walnut Party Mix

This is a fun snack to set out at a party or to send off with your husband to work.  It is very easy to make:  everything is done in the microwave!  If you are going gluten free, make sure you buy gluten free honey nut and rice chex.  Happy snacking!

Be careful:  this snack is so good it's hard to stop eating it!

 Ingredients:
2c walnuts
4-5c rice chex
4-5c honey nut chex

1 stick butter
1/3c packed brown sugar

1/3c honey
1tsp sea salt
2c dried cranberries

Directions:
1. Heat butter, sugar , honey and salt in a bowl in the microwave for 90 seconds (or until boils).  Stir to dissolve sugars.  Toss in cereal and walnuts until evenly coated.
2. Place back in the microwave for 4 minutes, stopping every minute and stirring well to ensure it doesn't burn.
3. Add in the cranberries.  Continue to cook 3 more minutes, again, stirring after every minute.
4. Spread on parchment or non-stick foil until cool.  Store in an airtight container.

Paprika Shrimp with Walnuts

This dish may seem strange - shrimp and turnips? - but I promise you it is delicious.  The simple flavors of ginger and paprika highlight the subtle flavors of the turnips and shrimp.  It's quick and tasty which is why I make it quite often and thought I would share it with you.

Fresh & Simple Lunch

 Ingredients:
1/2lb frozen deveined shrimp without the tail, thawed under cold running water
2-3 turnips, coarsely diced
1tbs ginger, minced
1tbs paprika
1/4c seasoned rice vinegar
1/3c walnuts, chopped
Cilantro or parsley, for garnish (optional)
Salt and pepper to taste

Directions:

Most of the vinegar is absorbed and this dish is about done

1. Heat about 1tbs of olive oil in a skillet until hot over medium high.  Add the ginger and paprika until fragrant.  Add walnuts and stir until browned.
2. Add the shrimp and cook until opaque throughout.
3. Remove shrimp from pan and add a little more oil to the pan if needed as well as the turnips.  Stir fry until beginning to soften, about 3-4 minutes.  Add the shrimp back to the pan and stir in rice vinegar and salt/pepper to taste.  Cook until most of the liquid is absorbed.  Top with garnish if desired and serve.