Creamy Chocolate Paleo Avocado Pudding

Hey guys!

Happy Wednesday!

Today I wanted to share a recipe with you that I have been LOVING lately.  As in, when I’m not actually eating it, I’m thinking about it, dreaming about it, Instagraming pictures of it, or begging someone else to make it.  It’s that good guys.

Who doesn’t love chocolate pudding? Crazy people, that’s who.

Now, I’m sure you’ve heard of the “avocado pudding” phenomenon before, and most people probably think it’s crazy. If you’re one of those people, I dare you to try this recipe and then reevaluate your stance 🙂

In case you live under a rock and haven’t heard of Juli Bauer and PaleOMG, the cookbook is finally out! I kind of wanted to kiss the UPS man when he brought this to my door last week. Luckily I refrained, but you get the point.

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I may or may not be completely obsessed with Juli. Emphasis on the may. No really. I even bought this headband in an attempt to look like her.  Think it’s working? #majorgirlcrush

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 Well anyways, the point of all this is that her avocado pudding recipe is in there, and it’s also on her website. I used her recipe with a tiny tweak or two.  The. BOMB.

Creamy Chocolate Paleo Avocado Pudding 

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Ingredients:

1/2-3/4 avocado, mashed

2 tablespoons unsweetened cocoa powder

1-2 teaspoons honey or maple syrup

1/2 tablespoon sunbutter (or other nut butter)

1/8-1/4 cup unsweetened almond milk

pinch of salt

Mix all ingredients together (I have just been mashing/mixing with a fork or spoon, but putting the ingredients into a food processor would make it much more creamy).

Top with additional toppings as you desire! I have used slivered almonds and raspberries, but will most definitely be mixing in some dark chocolate/Enjoy Life chocolate chips in the near future 😉

Whole 30…Again!

Hey guys! Happy Monday to everyone!

Since my last post, I started yet another Whole 30! Today marks one week in and things are going great.  This time around is the best yet because my cousin Teri, her husband Nick, my cousin Jess, and my sister Lindsay are ALL doing it, too! It’s so much better when you have others for support and to keep you accountable!

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In the past week, I’ve been experimenting with some new recipes and meal ideas, and wanted to share them with you all! I love the Whole 30 because it almost forces you to get creative in the kitchen.  Plus I know you guys get sick of seeing my typical chicken, broccoli, and sweet potato pics all the time 😉 What can I say; if it ain’t broke, don’t fix it, right?

On day one, I woke up early to do some cardio on the bike before eating breakfast.  While I was working out, my mom happened to send me an e-mail with tons of awesome egg recipes! I was so excited to find a recipe for baked eggs in an avocado.  I have seen this idea all over the place, but had never tried it and thought it would be the perfect way to start my Whole 30 off right!

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It turned out SO good! I put the egg in the pit of the avocado and baked it at 425 for about 25 minutes and had a nice, runny yolk! Yummm!

Another new recipe I have been LOVING is one I found on Instagram from @amandamclark (go follow her!)  It’s a “wrap” made out of coconut flour and egg whites. SO simple and easy, and seriously good.

Combine:

3/4 cup egg whites

3 tsp coconut flour

salt

pepper

garlic and herb seasoning (or any savory seasoning you like)

Whisk all the ingredients together and then pour it into a skillet just like a pancake/omelette until it is cooked (about 5 minutes). I usually flip mine just to be sure the top half gets fully cooked. Then use it just like a tortilla! I have been filling mine with ground turkey, but you could put anything you want inside. These would also be something you could probably make ahead of time to pack cold for on-the-go lunches.  Go try this!

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Paleo “cereal” has also been a favorite snack of mine this past week.  It’s just a simple combination of fruit and nuts covered with almond milk.  Here is the combo I’ve been using, but you can use anything you want!

1/2 sliced banana

handful of blueberries

small handful of raw almonds

small handful of raw walnut

sprinkle of unsweetened coconut flakes

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Paleo N’Oatmeal. An oldie but goodie 🙂 Topped with sunflower seed butter and blueberries.

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The last new-to-me thing I have been making is bulletproof coffee.  Has anyone heard of this? It’s basically coffee blended with grass-fed butter and coconut oil (or MCT oil) that is supposed to be an ultra fat burner and help with energy levels and mental clarity.  I’ve made it the past two days for breakfast, using one tablespoon of butter and one tablespoon of coconut oil yesterday, and then upping it to two tablespoons of butter today (someone told me 2 tablespoons is recommended for maximum benefits).  I’m not going to lie. It was harder to get down this morning with two tablespoons.  Maybe it’s something you just have to get used to?

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So there you have it.  Some of my Whole 30 Week 1 eats! Bring on Week 2!

I found this yesterday and couldn’t say it better myself 🙂

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How true is that?

Have a great Monday everyone!

Fluffy Coconut Flour Pancakes

Happy Hump Day all!

Usually Wednesday means you’re halfway through the week and can almost see the weekend, but this week I’m bummed that it’s already halfway over! Spring break is definitely going too fast!

The wonderful part about being on break is that I have had some time to experiment in the kitchen.

Some of you may have seen Crystal aka Spoonful of Fit‘s Fluffy Coconut Pancakes on Instagram, and I have been DYING to try them! Every time she posts a picture of them I literally have to wipe the drool off of my iPhone screen (not exaggerating).  So yesterday I finally had the time to test them out!

I actually ended up making two batches, because the first batch didn’t turn out so well for whatever reason.  The batter wasn’t thick enough, so the pancakes didn’t come very fluffy! After making a few adjustments to this recipe, they came out perfect!

So here’s my version!

Fluffy Coconut Flour Pancakes

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Ingredients:

3 tablespoons coconut flour
3 egg whites (about 3/4 cup)
1/8 – 1/4 cup unsweetened almond milk
1 tablespoon of non-fat Greek yogurt
1/2- 3/4 teaspoon baking powder (the original recipe calls for 1/4 tsp, but I needed much more than this)
1/4 teaspoon vanilla extract
pinch of salt
Stevia to taste

Combine all ingredients except the almond milk and whisk together. Once combined, slowly add the almond milk until you get  the right consistency (should be more on the thick side, not soupy).  Pour about 1/3 of the batter onto a greased skillet on medium heat and cook on one side until small bubbles start to form on top; then flip.

I topped mine with Earth Balance coconut peanut butter, Enjoy Life chocolate chips, and a little maple syrup.  Yum!

These pancakes are so good and packed with protein, too! Plus, they are paleo friendly! (Besides the peanut butter topping of course). Talk about a win win!

Happy Wednesday everyone!

MIMM: Foodie Heaven

Happy Monday everyone!

Okay, okay.  I know most people don’t consider Mondays a “happy” kind of day, but today is the first day of my spring break, so in this case, Monday has been pretty happy over here!

I decided to partake in the Marvelous in My Monday fun hosted by the fabulous Katie!  I have some pretty marvelous things to share with you this week!

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First of all, I think we ALL know that Whole Foods is a marvelous place.  There is a Whole Foods near campus that has been under renovation for what seems like a LIFETIME! While it was being remodeled, they had a temporary store in a VERY tiny space in the same strip, and while it was nice to still have a store there, it definitely did NO justice to a normal Whole Foods!

So the point of all of this? The new store finally opened last week!

I stopped in on Thursday to check it out (and try to look as not-creepy as possible while snapping pics).  Let me just say…IT WAS AMAZING!

What a beautiful sight, huh? 😉

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Look at all that fresh produce!

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Tons of free samples of course 😉

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HOT BAR! I have a feeling I will be frequenting this very often in the future!

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It’s also really marvelous when you can do this:

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It doesn’t happen often, but when it does, it is most definitely marvelous.

So as you can tell, I’m obviously obsessed.  I was by myself when I stopped in and I SO wish someone else would have been there with me to bask in all of the greatness.  I need to find a foodie friend in the Columbus area. Now taking applications! 😉

Speaking of foodie marvelousness…

After my trip to Whole Foods last Thursday, my mom, dad, sister, aunt Judi, and I went out to dinner at a fairly new restaurant in Dublin called The Pint Room.  It is an awesome bar/restaurant with a really cool atmosphere.  And get this, all of the waiters take orders with an iPod! Totally high-tech.

Their signature items are their burgers, and once I saw the menu, I knew exactly what I was going to order.

Can you guess which one it was?

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Oh yes, I went for it.  The P-B-B & J!  I know, I know. It sounds like a REALLY weird burger combination. Peanut butter, jelly, bacon, and cheese?! But, YOU GUYS, it was SO GOOD.  Literally the best burger I have EVER had. Ever. Hands down. It was glorious.  Add some sweet potato fries on the side? Totally sold.

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Words can literally not even describe how MARVELOUS this meal was. Yum!

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I will definitely be re-creating this at home!

You know what else was marvelous about this meal? It wasn’t one bit paleo.  And I didn’t care in the least. I enjoyed trying something fun and different and an overall fun night out with the family! Sometimes you gotta just enjoy life, right? 🙂

The last marvelous part about this day was finding out that I got an A on my molecular biochemistry midterm!

Talk about a marvelous way to kick off spring break!

Hope you all are having a marvelous Monday as well!

Sweet Potato Banana Paleo Donuts

Hey guys! Happy Wednesday!

Today I have a fun paleo recipe to share with you! I saw the original recipe for Sweet Potato Banana Bites on Lindsay’s blog, and knew I had to make them! With just a couple minor tweaks, I was able to create a paleo-friendly version. Instead of making mine into muffins, I made them into mini donuts!

So here you have it, Sweet Potato Banana Paleo Donuts!

Sweet Potato Banana Paleo Donuts

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Ingredients:

1 cup cooked sweet potato, peeled and mashed

2 bananas

1/2 cup almond butter

3 eggs

cinnamon to taste

Optional add ins: Dark chocolate chips, chopped pecans

Directions:

Preheat oven to 375.

Mash sweet potato and bananas together in a small bowl.  Add the remaining ingredients and whisk together until smooth.

Pour batter into greased mini donut/mini muffin pan. (You could also use regular muffin/donut pans, you would just get a smaller yield).

Bake for 18-20 minutes or until firm.

Drizzle with almond butter or topping of choice. Enjoy!

This recipe yielded about 30 mini donuts.

These are a great paleo snack option if you are looking for something a little more substantial than say just a piece of fruit or protein! They are great as a pre or post workout snack since they are full of good carbs! I think next time I make them I might experiment with adding a little maple syrup to make them a little bit sweeter!

Hope you like them!

Tomato, Basil, and Mozzarella Pizza with Almond Flour Crust

Hey everyone!

Today I wanted to share a recipe with you guys that I made over the weekend as an experiment for a recipe contest I am entering!

The recipe had to include cheese, so what better to make than pizza!? I can’t remember the last time I ate real pizza, so I wanted to create something that would satisfy the craving, but not be completely unhealthy. I have seen millions of recipes for cauliflower crust pizza, but the few times I have tried them, the crust never comes out thick or hard enough, so the whole thing just kind of falls apart. I needed something more stable! Enter almond flour crust!

It came out SO perfect and the flavors were absolutely amazing together. Of course, you could use whatever toppings you want, but I have to say I HIGHLY suggest these ones 😉

So here it is! Hope you enjoy!

Tomato, Basil, and Mozzarella Almond Flour Crust Pizza

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Ingredients:
Crust:
2 cups almond flour (I used Bob’s Red Mill)
2 eggs, beaten
2 teaspoons olive oil (coconut oil would probably also work!)
1 teaspoon salt
1/2 teaspoon fresh basil
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 cup Sargento 6 Cheese Italian Shredded Cheese (any cheese will work here!)

Toppings:
2 tbsp Olive oil
Mozerella Cheese
Provolone Cheese
2-3 Tomatoes
Fresh Basil

Directions:

Preheat oven to 350.
Mix all ingredients (excluding toppings) in a large bowl. Place dough on a sheet of parchment paper, then top with another sheet and roll out between the two to desired thickness (the dough is pretty sticky, hence why the parchment paper is needed!) I made mine pretty thin, probably close to 1/8 inch thick. Remove the top layer of parchment paper and place dough onto a baking sheet. Bake for 10-15 minutes.

Remove dough from oven and top with desired toppings. I brushed mine with olive oil first, then spread the fresh garlic over that. Next, I added a layer of a mixture of the mozzarella and provolone. Then I added the tomatoes and fresh basil, and topped with another layer of cheese. The amount of each is entirely up to you and your preference!

You can continue to cook the pizza in the oven until the toppings are melted, or place it under the broiler to melt them. If you choose to use the broiler, make sure to keep a close watch so your crust doesn’t burn!

Once toppings are melted, remove from
oven and enjoy! 🙂