Last week I had the privilege of spending the better part of a week with some amazing friends in beautiful Black Butte, OR. I when I say amazing, I mean it. You guys, as I was getting ready to drive 350 miles alone with two crazy toddlers, I got a text message from my friend Sarah that said “Drive safe. Pork tenderloin, grilled asparagus, salad, and a glass of wine will be ready for you when you arrive.” Amazing. Like, really. And, on top of that, they opened up their family vacation home to us and loved us like we were their own. Sarah’s parents, Nana Elaine and Papa Phil as the kids affectionately called them, treated my babies like their own grandkids and were generous, thoughtful, and kind. And the food. So good! We all pretty much eat the same grain-free, dairy-free, gluten-free diet… so vacationing with them made food stuff a breeze. A lot of times after vacation, I feel the need for a cleanse. Time to start again after weeks of eating crap. Not this time! Felt great the whole time… lots of fruits, veggies, eggs, and high quality protein. And then there was cobbler. Nana Elaine and Papa Phil tag teamed this delicious cobbler. We all waited late into the evening for it to finish baking, and it was well worth the wait. The day after I got home, I emailed Elaine for her recipe, and now I get to share it with you! I’ve made it 3 times since I’ve been home. Hope you all like it, too.
PS, did I mention this is the best summer of my life? For a lot of reasons, but mostly because of the beach. And fires by the beach. And wine by the fires by the beach. And people I love while I drink wine by the fires by the beach. K. That is all.
Gently toss sliced peaches in vanilla and lemon juice. Pour into 9×9 baking dish.
In another bowl, combine the almond flour, pecans, coconut, cinnamon, nutmeg, and salt. Stir until combined.
In a saucepan, over low heat, melt either your butter or coconut oil. Stir in maple syrup.
Pour the syrup mixture into the bowl with the dry ingredients and stir until thoroughly mixed and crumbly.
Pour topping onto peaches and spread until it covers the peaches evenly.
Bake in 375 degree oven for 25 minutes, or until peaches are soft and topping is golden brown. Enjoy.
Also, be creative! Use other fruits! I added blueberries and raspberries the other night. Bomb.
*Use organic ingredients whenever possible.
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These are for sure one of our favorite new snack items. All four of us love them. They are grain-free, gluten-free, salty and sweet, and couldn’t be easier to make. They are crunchy and chewy at the same time, too… which really is the way a granola bar should be. These are almost vegan…. replace honey with maple syrup if you need a yummy vegan snack!
1/2 cup almonds
1/2 cup macadamia nuts
1/2 cup cashews
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup dried apricots, chopped
2 tablespoons cocoa nibs
1/4 cup shredded coconut
1/2 cup coconut oil
2/3 cup almond butter
2/3 cup honey
2 teaspoons 100% pure vanilla extract
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup mini chocolate chips (I like “Enjoy Life” brand)
Combine nuts and seeds in food processor, and pulse until roughly chopped. You can use any combination of nuts and seeds you want, as long as it totals 2 1/2 cups.
Pour nut/seed mixture into a large bowl.
Add shredded coconut and cocoa nibs and stir to combine.
Add dried fruit, and stir again. You can use any type of dried fruit as well, as long as it totals 1 cup.
In a medium saucepan over low heat melt coconut oil, almond butter, honey, vanilla, and spices. Simmer for 3-5 minutes once combined, until thick and bubbly.
Pour mixture into nuts / seeds and stir until everything is evenly coated.
Pour into 8×8 baking dish, lined with parchment paper and press down firmly.
Sprinkle mini chocolate chips on top, and press into bars. If you mix these in, they will melt and creat a gooey mess. Trust me, I’ve tried. So just save them for the last step and press them on top.
Put in freezer for 1-2 hours to harden.
Cut into desired size bars, store in refrigerator.
This post is dedicated to my super amazing friend, Nicole. Today is her 40th birthday!! She is the kindest, most thoughtful friend and I am super thankful for her in my life! She is also a vegan, thus the dedication. I brought her a dozen of these cookies this morning at the gym. She thinks they are delicious, and I bet you will too! I had a cookie like this the other day at my friend Jen made, so I tried to recreate… after quite a few test batches (too bad, we had more cookies to eat) I’m super happy with the results. We ate them all really fast here in my house. I usually go for chocolate, so the raisins were a welcomed break from all the chocolate! Enjoy!
2 1/2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup coconut oil
1/2 tablespoon almond extract
1/2 tablespoon vanilla extract
1/2 cup maple syrup
1/2 cup sliced almonds
1/2 cup raisins
Preheat oven to 350F.
Combine dry ingredients (almond flour, baking soda, cinnamon, nutmeg, salt) and mix until combined.
In a small sauce pan over low heat, melt coconut oil. Add wet ingredients (syrup, almond extract, vanilla extract). Stir to combine.
Pour wet into dry, and mix until batter thickens. I do this step in my mixer, and I let it mix for about a minute. The almond flour absorbs as it stirs, so give it a good stir.
Fold in raisins and sliced almonds.
Roll into balls, about ping-pong ball size. Place on parchment lined cookie sheets, bake 8-10 minutes.
Soooooo… my awesome girl Noelle (yes, the same one who introduced me to the most amazing dessert ever), challenged me to create the best lemon bars of life. I think the text went something like “if I know you at all, you won’t stop until you find it – I challenge you to create for me the best paleo lemon bars ever”. And she does know me – it is crazy what you can learn about someone by the way they CrossFit. Because I texted back “challenge accepted” (duh), and immediately starting thinking, researching, preparing. And now, behold. The best (paleo) lemon bars of life.
2 1/2 tablespoons coconut oil
1 1/2 tablespoons 100% pure maple syrup
1/2 cup almond flour
1 cups unsweetened, finely shredded coconut
1 egg white (save yolk for lemon filling)
Pinch sea salt
3 eggs, plus 2 egg yolks (you are going to have one extra egg white – just save it, and throw it in your next batch of scrambled eggs)
6 tablespoons 100% pure maple syrup
1/3 cup lemon juice (about 2 lemons)
2 tablespoons lemon zest
1/3 cup almond flour
1. Turn oven on to 350F.
2. Melt coconut oil over low heat on the stove. Add maple, coconut, almond flour, and sea salt. Stir until combined. Remove from heat.
3. Add 1 egg white, and stir vigorously for 1 minute. Crust dough will be very sticky.
4. Line a 9×9 baking dish with parchment paper, and pour crust dough into dish. Using hands, press dough down in dish until compact, and evenly spread throughout.
5. Poke a few holes in the crust using a toothpick. Maybe 10. To prevent it from bubbling up when cooking. This step is important. Don’t skip it.
6. Bake crust for 10 minutes, remove from oven.
7. While crust is cooking, whisk the eggs plus the egg yolks in electric mixer until light and frothy.
8. Add the rest of the filling ingredients, and whisk for 2 minutes. Set your timer. 2 minutes, people.
9. Pour the mixture over the crust, which you already baked for 10 minutes.
10. Bake for 15-20 minutes, or until edges are slightly brown and center is set.
11. Let it cool. No really, don’t eat it yet. Let it cool. It is important for it to set. Give it 30 minutes.
12. Dust with coconut flour – looks just as beautiful as powdered sugar, and nobody will be able to tell the difference. Promise.