Tis the season for holiday inspired recipes! I like to take traditional recipes and replace some of the ingredients to make healthier versions- in this case, coconut milk for regular milk, and coconut sugar for refined sugar. Coconut sugar has a much lower glycemic index than white sugar, and gives recipes a caramel-like flavor! There are a lot of raw eggnog recipes out there, but for some reason that weirds me out, so this provides a stove-top option. Makes about 4 servings. Ingredients: 4 egg yolks (from pasture-raised hens) 1/4- 1/3 cup coconut sugar (depending on desired sweetness) 2 cans coconut milk, (full fat) 1/2 teaspoon nutmeg (or more to taste) ¼ teaspoon cinnamon Extra almond milk, optional (to thin out the eggnog) Instructions: Using an electric hand mixer, beat the egg yolks with the coconut sugar until incorporated. In a saucepan, bring the coconut milk to a low simmer and then add the nutmeg and cinnamon. To mix the hot coconut milk with the egg yolks, you have to temper the eggs. With your hand mixer on, add the hot coconut milk to the eggs a few tablespoons at a time, mixing continuously. Once you have added about a cup, and the mixture is smooth, you can pour it back into the pot with the rest of the coconut milk. Allow the mixture to simmer a few more minutes, whisking to avoid clumps. Turn off the heat and allow the eggnog to cool down. Serve warm or place in fridge to cool. Eggnog will become thicker as it cools. Thin with almond milk if necessary. Enjoy!
The Two Minute Paleo Blueberry Muffin by Delightedmomma.com
What you need: 3 tbs of almond meal 1 tbs of honey 2 tbs of unsweetened applesauce 1 egg 3 tbs of blueberries a dash of salt 1 tsp of vanilla 1/2 tsp of baking powder Directions: Mix everything up together in a microwave safe bowl. Microwave for 2 minutes. Enjoy!
*For those of you who are going to say you hate the microwave (there is a whole clan of microwave haters) you can try baking this for 15-20 minutes.
*If you are allergic to almond meal you can use coconut flour. Keep in mind the consistently will be slightly different.
The Two Minute Cinnamon Banana Mug (Paleo)
What you will need: One banana 3 rounded tbs of almond meal 1 tbs of coconut sugar 1/2 tsp of vanilla 1/2 tsp of cinnamon 1/2 tsp of baking powder 1 tbs of coconut oil dash of sea salt
Directions: Smash the banana up. The fastest way to do this is to put it in a ziplock bag and smush it between your hands. Add the smushed banana and all the other ingredients into a microwave safe mug or dish. Stir everything together. Microwave for 2 minutes and enjoy!
3 Minute Chocolate Paleo Mug
What you will need:
3 tbs of almond meal 3 tbs of cocoa powder 2 tbs of honey 1 tsp of vanilla extract 1 egg a few dashes of salt a few (5) dashes of cinnamon. Sorry I suck and you can yell at me in the comment section but I did not measure this out exactly.
Directions: Mix all of the ingredients together in a microwave safe mug. Microwave for 2 minutes. Enjoy! This really should take you no longer than three minutes to make. 1 minute to whip up all the ingredients and two minutes in the microwave. Okay I know someone who thinks they are Mr. Smarty Pants is going to say how using the microwave is not "Paleo"... but I am pretty sure caveman used microwaves all the time :)
SWEET POTATO CRUST IS A MUST (QUICHE)
Ingredients 2 medium sweet potatoes 1 teaspoon canola oil 1 (5-ounce) bag baby spinach 1/2 cup 1% Almond, Rice, Coconut or Soy Milk /2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper 4 large eggs 2 large egg whites 1.5 ounces feta cheese, crumbled - (substitute with goats' cheese or non dairy cheese)
1. Preheat the oven to 350°, then peel and slice sweet potatoes. I sliced mine using a mandoline, but a knife works great as well. The mandoline speeds up the process significantly and gives you even slices. Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes. Turn heat up to 375°. 2. For the filling, heat a nonstick skillet over medium heat. Add spinach; sauté 3 minutes. Remove from heat; cool. 3. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4 wedges. CALORIES 196 FAT 8.5g (sat 3.5g, mono 3.2g, poly 1.2g) PROTEIN: 12g CARB 18g FIBER 4g CHOL 197mg IRON 2mg SODIUM 562mg CALC 155mg
FlOURLESS DOUBLE ChOCOLATE CHIP MUFFINS (substitute with carob chips)
Prep time 5 mins Cook time 10 mins Total time 15 mins
Author: Amanda @ Running with Spoons Yields: 9 muffins Ingredients ½ cup almond butter* 1 ripe medium/large banana 1 egg ¼ cup honey ¼ cup unsweetened cocoa powder 2 Tbsp. ground flaxseed 1 tsp. vanilla extract ½ tsp. baking soda ¼ cup chocolate chips, plus more for sprinkling on top Learn Basic Steps for Safe Cooking
Instructions Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside. Add all ingredients except for chocolate chips to a blender and blend on high until batter is smooth and creamy. Stir in chocolate chips by hand. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week. Notes * To make these nut free, simply replace the nut butter with soy nut or sunflower seed butter. * I use dairy free carob chips
MORNING GLORY GLUTEN FREE MUFFINS
1 ¼ cup sweetener (I use a blend of sweeteners—3/4 pure maple syrup and ½ cup of brown rice syrup, coconut nectar, or agava nectar or honey)
2 ¼ cup gluten free all purpose flour ( or use any combination of gluten free flours—1 cup buckwheat, ½ cup brown rice flour, ½ cup quinoa, ¼ cup Tapioca flour or millett flour or amaranth)
1 tsp cinnamon 2 cups grated carrots
2 tsp baking soda 1 apple, peeled, cored, & shredded
½ tsp salt 1-16 oz can of crushed pineapple/drained
½ cup shredded coconut ½ cup chopped walnuts or sliced almonds
¼ cup raisins or ¼ cup of walnuts & 1/4 cups almonds
¼ cup cranberries (fruit sweetened) 3 eggs or egg substitutes
1 tsp vanilla ½ cup oil (grapeseed oil or walnut oil)
Preheat oven to 350 degrees—line 24 muffin cups with paper or oil tin (you may use mini muffin tins as well)
Sift together flours, cinnamon, baking soda and salt into a large bowl. Add coconut, raisins, cranberries, apple, pineapple, nuts, and mix well. In a separate bowl, whisk eggs with oil, add sweetener, vanilla and blend with flour mixture. Spoon batter into muffin tins. Fill to the brim. Bake 25 minutes or until toothpick comes out clean.
BANANA BLUEBERRY MUFFINS
Makes 12 muffins—sweetness: low
While I use agava nectar in many recipes, fruit alone sweetens these
muffins, making them the ideal treat for those looking to reduce their
3 cups blanched almond flour
¼ teaspoon sea salt
1 ½ teaspoons baking soda
2 tablespoons grapeseed oil
3 large eggs (you may substitute with egg replacer by Ener G)
2 cups (4 to 5) mashed very ripe bananas
1 cup frozen blueberries
Preheat the oven to 350 degrees F.
Line cups with paper liners
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil and eggs or egg substitute. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Stir the bananas into the batter, then fold in the blueberries. Spoon the batter into the prepared muffin cups.
Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, than serve.
Anyone who likes sweet potatoes will love this recipe. It's a great breakfast item--taken from "The Allergy Self Help Cookbook" by Marjorie Jones RN
Bake extra sweet potatoes when preparing dinner and the next morning you'll be ready to have this dish.
2-4 tablespoons chopped nuts or pine nuts 1 ripe banana i medium sweet potato cooked 1 teaspoon oil 1 teaspoon maple syrup (optional)
In a large frying pan, dry-roast the nuts over medium heat for a few minutes. Shake the pan often.
Cut the banana in half lengthwise. Cut the sweet potato into 1/2" slices.
Add the oil to the pan. Push the nuts to the outer edges. Place the banana pieces, flat sides down, in the pan. Add the sweet potatoes. Cover and cook for 2 minutes. Uncover and cook for 5 minutes, until everything is heated through and browned on one side. Drizzle with syrup before serving.
NUTTY BLUEBERRY PROTEIN BARS
4 dates, pits removed 1 c. walnuts 1/2 c. macadamia nuts 2 T. coconut oil 1/2 c. fresh or defrosted blueberries (fresh is best) 1/2 c. unsweetened shredded coconut
Pulverize dates in a food processor until a paste forms, about 40 seconds (paste will typically come together in a clump).
Add walnuts and macadamia nuts and blend until very finely chopped, about 35 seconds.
With the blade still running, drizzle in coconut oil and stop as soon as the oil is blended in, Scrape the batter into a bowl and stir in the blueberries and 1/4 c. of the coconut.
Form the batter into round balls, then roll in leftover shredded coconut. Refrigerate for snacking.
You can change the flavor by adding cinnamon, dark chocolate or dried fruit.
The paleolithic diet (abbreviated paleo diet or paleodiet), also popularly referred to as the caveman diet, Stone Age diet and hunter-gatherer diet, is a modern nutritional plan based on the presumed ancient diet of wild plants and animals that various hominid species habitually consumed during the Paleolithic era—a period of about 2.5 million years duration that ended around 10,000 years ago with the development of agriculture. Below is a recipe from the Paleo diet.
½ cup Almond Flour (Bob’s Red Mill is OK)
¼ Golden Flaxseed (you can use regular too, just comes out a little more like wheat)
¼ cup Coconut Flour
1 tsp Baking Powder
1 Tbsp Walnut Oil
6 Egg Whites
½ tsp Sea Salt
Coconut Oil Spray
Preheat the oven to 400 degrees Fahrenheit.
Spray 4 large muffin tins with coconut oil. Set aside.
In a large bowl, combine the almond flour, flaxseed meal, coconut flour and baking powder. Mix thoroughly.
In a food processor, bullet or ninja, combine the walnut oil, sea salt and egg whites. Blend until frothy, then add the mixture to the dry ingredients. Try not to mix this too much…just enough so that all ingredients are wet.
Fill the pre-oiled muffin tins with the batter (should be about halfway full). Place in the middle of the oven for about 15 minutes (for me, exactly 15). The tops should be browned a little and the muffins should slide out of the tins easily.
Serve along side Sunny Side Up Eggs and Savory Sweet Potato for a delicious breakfast!
SWEET POTATO-BEET HASH (my friend, Lisa Ferron, shared this recipe)
1 large sweet potato, peeled and cut into 1/4-inch dice
1 large fresh beet, peeled and cut into 1/4-inch dice
1 tablespoon olive oil
Kosher salt and freshly ground pepper
1 slice bacon, cut into lardons
1 small onion, diced
Preheat the oven to 400 degrees F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary and serve immediately.
** I substituted the bacon with toasted slivered almonds for the crunch and garnished with fresh chives and parsley. You can also chose to use turkey bacon with no nitrates especially for those people sensitive to chemicals in those types of meats.