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paleo

Raspberry Avocado Popsicles

At least one baby ago, my friend Jordyn shared this recipe with me.  That was before she moved as far west as she could go, and I moved as far east as I could go, in the continental US.  And just now, I’m having sweet, aching longings for our summery Saturday market mornings at the St. Pete farmer’s market, where one could wander for hours, leading up to a cold treat of fruity, surprising combinations in flavor at our favorite popsicle cart.  More than that, I’m missing my dear foodie friend.

So today, I’m sharing this recipe she created for raspberry avocado popsicles, so we can all have popsicle JOY.  Enjoy!

 

raspberry-avocado-popsicles

I know some people might not think avocado sounds yummy in a popsicle.  I’m weird, because I do… but if you don’t, I promise, this avocado is “invisible,” both in appearance and flavor.  It adds a hint of sweetness and the tiniest bit of needed creamy texture, and a whollop of nutritional benefits… so give it a try!

 

raspberry-popsicle-recipe

 

I know I’m not the only one excited for autumn, but sad to see summer days go away.  Here’s your way to stretch out the summer a bit longer, and make a sweet, healthy treat.

 

Raspberry Avocado Popsicles
 
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Fresh fruit and avocado combine for a surprising sweet treat.
Author:
Recipe type: Dessert
Serves: 6 pops
Ingredients
  • 3 6-ounce containers fresh raspberries
  • ½ cup sugar
  • 2 tablespoons fresh lemon juice
  • ½ of an avocado, diced
Instructions
  1. Purée all ingredients along with ¾ cup water in a blender or food processor until smooth. Add in avocado and pulse until mixed. Pour mixture into popsicle molds. Freeze until firm or overnight. When ready to eat, run molds under warm water to loosen. Remove from molds and enjoy!!

 

I made the following changes to Jordyn’s yummy treats:

I replaced the sugar with 3 tablespoons raw honey.

I used 3 cups raspberries.

 

homemade-raspberry-avocado-popsicles

Like this recipe?  I’d love for you to share.  🙂

These recipes were also shared in a Facebook Live broadcast I did for Sal et Lux blog.  Take a peek for two other recipes!

 

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Grain-Free Maple Bacon Breakfast Cookies

I guess I’m all about that breakfast cookie. I like to eat weird things like soup and steak and pizza for breakfast, so why not dessert? (Plus, sometimes it’s cool to give my kids cookies for breakfast.)  When it’s full of grain-free, naturally sweetened ingredients, I think that’s allowed.  So today I’m sharing these grain free breakfast cookies (also naturally sweetened and Paleo friendly).

 

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This one’s a fan.

 

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We tested these on a crowd of unsuspecting mamas and kiddos and they were a hit.  The arrowroot keeps them light and almost biscuit-like, and the sweet-salty combination is perfect.  (He’s such a ham…)

 

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Plus, cookies are super-portable, so they’re easy to grab on the run when we’ve got a busy day ahead. With fruit and maybe an egg cup, you’re good to go.  Print and bake these, k?

 

 

Grain-Free Maple Bacon Breakfast Cookies
 
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Grain-free, naturally sweetened breakfast cookies made with bacon and cheddar.
Author:
Recipe type: Paleo Breakfast
Serves: 24 cookies
Ingredients
  • ½ package (about 6 slices) cooked bacon, chopped
  • 3 tablespoons reserved bacon fat or coconut oil
  • 2 eggs
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • 1 cup cashew flour
  • 1¼ cup tapioca flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sharp cheddar cheese, shredded (optional)
Instructions
  1. Preheat oven to 350 degrees and line two cookie sheets with parchment.
  2. Beat together eggs, maple syrup, and vanilla.
  3. Add flours, soda, and salt and beat to combine.
  4. Stir in chopped bacon and cheddar cheese (omit if you do not eat dairy).
  5. Drop dough by rounded tablespoons onto parchment lined cookie sheets.
  6. Bake at 350 degrees for 8-10 minutes, or until firm and just starting to get golden.

 

Do you have a favorite on-the-go breakfast recipe?  Or a way to spoil your kiddos as the day begins?  For more great recipes and DIY ideas, click over to the Weekend Retreat Link Party!

 

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Chocolate Hazelnut Latte Cookies {Grain Free Cookie Recipe}

When we attend a “get together,” I always like to take a sweet treat that’s healthy but hopefully, not one that tastes healthy (and of course, one that will get rave reviews!).  You know what I mean?  I’m happy when someone else says, “Oh, yay, an allergy-friendly something I can have!”  This grain-free cookie recipe fits the bill.  We attended a book swap recently and these were all gone within minutes (in my defense, I DID warn the mamas that they contained espresso!  I can’t be held responsible for the aftermath, can I?).   Speaking of book swaps, did I mention how my Blue won my heart for the thousandth time the other day?  We were snuggled together, our books in hand, and he sniffed his book and sighed.  “Mama, (as if this was a new revelation) did you ever notice how old books have a special smell?  I love it.”  Be still, my heart.

 

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They’re a cookie that you can enjoy almost-guilt-free for breakfast, because they’ve got nourishing ingredients.  Plus, they’ve got your morning coffee mixed right in!

 

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If you like (we always do), freeze half the dough in cookie-sized scoops and save it away for another day.

 

espresso breakfast cookies

 

I’ve called the chocolate chips optional, but really, should extra chocolate ever be optional?  You could, however, substitute chocolate chunks, dark-chocolate-covered espresso beans, or cacao nibs.  Always an option.

 

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Make these, and let me know what you think!

 

Chocolate Hazelnut Latte Cookies {Grain Free Cookie Recipe}
 
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A grain-free, naturally sweetened cookie flavored with cocoa, cinnamon, and hazelnut that is Paleo friendly and gluten-free.
Author:
Recipe type: Paleo
Serves: 24 cookies
Ingredients
  • 2 eggs
  • ⅓ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • 1 teaspoon hazelnut extract
  • 1 teaspoon cinnamon
  • 2 tablespoons espresso powder
  • 2 cups hazelnut or cashew flour (may substitute almond flour)
  • ½ cup tapioca flour
  • ¼ cup cocoa
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup dairy-free chocolate chips (optional)
Instructions
  1. Preheat oven to 350 degrees and line two rimmed baking sheets with parchment.
  2. In a large bowl with electric mixer, beat together eggs with oil, maple syrup, hazelnut extract and cinnamon.
  3. Add espresso powder and nut flour and mix till combined.
  4. Scrape sides of bowl and add tapioca flour, cocoa, soda and salt, mixing again just until combined.
  5. Stir (by hand) chocolate chips into batter.
  6. Drop by rounded tablespoons onto lined cookie sheet, about 1-1/2 inches apart.
  7. Bake at 350 degrees for 12-15 minutes, or just until tops are firm.

 

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