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Paleo Nut Butter (Reese's) Eggs

  • Published in
  • Written by Katelyn Rose
  • Category: Delicious


Who doesn't love Reese's chocolate eggs? NO ONE! But sadly they're loaded with sugar and preservatives... so if you want a "healthy" version, these right here are the real deal. They are made with sunflower seed butter (a nutrient-rich alternative to peanut butter), sweetened with honey, and dipped in Enjoy Life chocolate chips! AND THEY ARE DELICIOUS!

Recipe adapted from Taylor Made It Paleo

Ingredients:

~ 1/2 cup Sunflower Seed Butter (or any nut/seed butter of your choice!)
~ 2 tbsp coconut flour
~ 2 tbsp honey (or maple syrup)
~ 1 tsp vanilla extract
~ 1/2 cup chocolate chips (Enjoy Life)
~ 1 1/2 tsp coconut oil

Directions:

1. In a small bowl, mix together the seed/nut butter, coconut flour, honey and vanilla in a bowl until well combined. 
2. Next, form about 1- 1 1/2 tsp size of butter mixture (or however big you want them) into egg-like shapes and place on a lined baking sheet or plate. Place eggs in freezer for about 10min.
3. Pour chocolate chips and coconut oil in a microwave safe bowl or coffee mug and heat for about 30-45 seconds (mixing every 15 sec.) 
4. Remove eggs from freezer. Using a teaspoon, place one egg on it and carefully dunk it in the melted chocolate until fully covered. Allow excess of chocolate to drip off the eggs then place egg back on the lined plate to harden. 
5. Once all eggs are dipped in chocolate, place them in the fridge to harden more. *store eggs in fridge*
6. Last but not least, SERVE! :) 

Enjoy! 


xo
 

Healthy Chocolate Pudding

  • Published in
  • Written by Katelyn Rose
  • Category: Delicious


Looking for a healthy dessert to make for you and your lovie this Valentine's Day? Well I have just the one for you! This chocolate pudding is SO darn good, you'll be making it all the time. For yourself. So be sure to buy extra ingredients!

You wouldn't believe what the main ingredient is too. I'll be honest though, for those lovies who are picky eaters, you might want to leave the ingredients out of the conversation until AFTER they take a bite... just in case... or until they ask for more. Because I know they will. ;)
Recipe adapted from Seeded At The Table

Ingredients:
~ 2 ripe avocados, peeled and chopped
~ 1/3 cup cocoa powder
~ 1/3 cup honey
~ 1/2 non-dairy milk (I used unsweetened coconut milk from Trader Joe's)
~ 1 1/2 teaspoon vanilla
~ raspberries (optional)
~ Enjoy Life chocolate chips (optional)

1. Blend all ingredients in your vitamix or blender (or use a hand held mixer) until smooth and creamy. Pour into small bowls and chill for at least 1 hour in the fridge. Add your toppings and serve immediately!

Enjoy, you little love birds!

 

Easy Chocolate Chip Cookies

  • Published in
  • Written by Katelyn Rose
  • Category: Delicious


These just happen to be my favorite cookies to bake right now. I have tried many many paleo friendly chocolate chip recipes and these cookies right here are it. They're the bomb dot com! And the recipe is so simple too! (which is hard to believe since they're so darn yummy. You'd think you need some magical ingredient or something but NOPE!)

The original recipe is HERE. I doubled the recipe below because you're going to want more. So, you're welcome.

Easy Chocolate Chip Cookies (Paleo friendly)

Ingredients:

- 2 cups of almond flour (I like them grainy, but if you're not a fan of that, use blanched almond flour)
- 2 tbsp coconut flour
- 2 eggs (room temperature)
- 8 tbsp + 2 tsp coconut oil, melted
- 6 tbsp honey
- 2 tsp vanilla
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup or more chocolate chips (Enjoy Life's)

Instructions:

1. Preheat oven to 350 degrees
2. In a medium mixing bowl, combine the flours, sea salt, and baking soda.
3. In a small mixing bowl, combine the eggs, honey, oil and vanilla. Mix well.
4. Combine the liquid mixture in with the dry and stir! Then add the chocolate chips!
5. Grab your lined or oiled baking sheet (I use parchment paper) and drop tablespoons of dough 1 inch apart. Gently press down on them with your fingers so they cook better.
6. Bake for about 8-11 min (every oven is different, so keep an eye on them! Mine are perfect when they're slightly golden on the edges. Crispy on the outside and soft on the inside.)
7. ENJOY!

Banana Bread (paleo)

  • Published in
  • Written by Katelyn Rose
  • Category: Delicious


I've been spending these past few weeks in San Diego with my family and it has been soooo nice. The last time I've spent more than 2 weeks here was last Christmas! It's been great being able to relax, work with my brothers, play with my niece, and catch up with friends and family. :) So if you've been wondering where I've been (since I haven't blogged in like FOREVER), San Diego is my answer! But I'm back on today and ready to share this scrumptious banana bread recipe that I've made 4 times already. (family's request!)


Banana Bread (paleo)

Ingredients:

~ 3 very ripe bananas
~ 3 eggs
~ 2 teaspoons vanilla
~ 1 teaspoon almond extract
~ 1 tablespoon honey (I add an extra teaspoon or two to make it a little sweeter)
~ 1/4 cup coconut oil, melted
~ 2 cups almond meal
~ 1/2 teaspoon salt
~ 1 teaspoon baking soda

Directions:

1. Preheat oven to 350 degrees. Grease loaf pan.
2. Add the banana, eggs, vanilla, almond, honey, and coconut oil and mix with a spoon or pulse in a food processor. Pulse/mix until well combined.
3. Add in flour, salt and baking soda and pulse/mix again.
4. Pour your batter into a greased loaf pan and bake in oven for 50-55min (or until toothpick inserted comes out clean!). Remove from oven and allow to cool for 5-10min. Serve with ghee or butter!

Enjoy :)

Pumpkin Donut Mini Muffins (paleo)

  • Published in
  • Written by Katelyn Rose
  • Category: Delicious

Sometimes you just have to take a break from packing (ugh, so much packing) and bake 30 mini pumpkin donut mini muffins. Because why not?

I found this recipe on Pinterest the other day and decided to change a few things to make them more paleo friendly. And if you’re wondering, they turned out SCRUMPTIOUS. So scrumptious that I’ll probably be begged to bake them for my family 100 times while I’m home visiting next month. But I won't be complaining about that! Nope. Here's my version:

Ingredients:


2 1/2 cup almond flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 ground cloves

2 eggs

1/3 cup honey

1/2 cup pumpkin puree

1/4 cup coconut oil, melted

1 teaspoon vanilla



6 tablespoons ghee (melted), or coconut oil (melted)

3/4 cup coconut sugar

1 1/2 teaspoons ground cinnamon



Directions:


1. Preheat oven to 325 degrees F. Lightly grease mini muffin tins.

2. In a large bowl, combine the almond flour, baking soda, salt and spices. Stir with a fork till combined. In a medium bowl, mix together the eggs, honey, pumpkin, oil and vanilla. Pour the egg mixture in with the dry ingredients and stir well.

3. Fill each muffin cup with about a tablespoon (or a small cookie scoop) of batter. Place in the oven and bake for 15min or until muffin test comes out clean.

4. While they’re baking, melt the ghee or coconut oil in a small bowl. In a separate small bowl, combine the coconut sugar and cinnamon.

5. When the muffins are done, place on a wired cookie sheet to cool. Once they are cooled enough to touch, drop one in the butter/oil and then into the sugar mixture till well coated. 
Place on your favorite serving plate and enjoy! :)

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