Crockpot Pumpkin Spice Latte, Paleo Style!

I found this recipe on pinterest from this website. These were extremely easy to make despite the 2 hour crockpot wait! You could make them as you would a normal latte but, in my opinion, they are much tastier when they've simmered in the crockpot! Here is my paleo version!

What you need:

• 7 Tbsp pumpkin puree
•  6 Tbsp vanilla
• 2 Tbsp cinnamon
• 1 Tbsp nutmeg
• 4 cups strongly brewed coffee
• 4 cups almond milk
• 8 Tbsp honey

 

What you do: 

1. Combine almond milk and coffee in the crockpot. Mix well. 
2. Mix all other ingredients together and transfer to crockpot. 
3. Let contents cook on high for 2 hours. 

I still ended up needing some more almond milk and honey in mine, but I like my honey & milk with coffee so you may not need it ;) 

Zucchini Tater Tots

I snagged this recipe from The Wellness Mama...check her out! She is amazing!

What you need:

• 2 medium zucchini
• 2 eggs
• 1 onion
• 1/2 cup Parmesan cheese (optional, can replace with almond flour or 3 tablespoons of coconut flour if you are strict)
• 1/4 cup almond flour
• 1 teaspoon each of garlic powder, salt, pepper and basil leaf

What you do:

1. Preheat oven to 400 degrees
2. Grate the zucchini with a cheese grater or food processor. 
3. Add the salt and squeeze with a towel or some paper towels to get the excess liquid out. Be sure to get as much liquid out as possible! Put in a medium sized bowl. 
4. Grate the onion and add to the bowl. Add the eggs, parmesan cheese and almond flour. 
5. 
   Sprinkle the spices on top of the mixture and mix until evenly incorporated. 
6. Well grease a muffin tin and fill about 1/2 way with mixture
7. 
   Bake for approximately 18-20 minutes or until tops and sides are starting to brown. 

Paleo Cupcakes/Frosting!! (smash cake recipe too)

I don't have any pictures of these since I can't keep them around long enough to photograph! :) Trust me, they are awesome!

What you need:
Cupcake: 

•  1/2 cup coconut flour
•  1/2 tsp sea salt
• 1/4 tsp baking soda
•  6 eggs
•  1/2 cup grapeseed oil (or EVOO but grapeseed is better!)
•  1/2 cup pure maple syrup, honey, or agave nectar
•  1 tbsp vanilla extract

*For chocolate cupcakes, add 2 tbsp cocoa powder

Chocolate Frosting:

• 1 cup of dark chocolate chips
• 1/2 cup grapeseed oil (can use EVOO, but not coconut oil...frosting will melt too easily)
• 2 tbsp pure maple syrup, honey, agave nectar
• 1 tbsp vanilla extract
• 1/4 cup almond milk
• pinch of sea salt

What you do:
For cupcakes:

1. Preheat oven to 350 degrees F
2. In a medium bowl, combine coconut flour, salt and baking soda
3. In a small bowl, combine eggs, oil, maple syrup and vanilla
4. Mix wet and dry ingredients and blend/mix together until smooth
5. Pour into muffin liners about 2/3 full (they won't rise a lot)
6. Bake for 16-18 minutes

For frosting:

1. Chop dark chocolate up and place in a saucepan
2. Pour grapeseed oil and mix with chocolate
3. Heat over low heat until melted and blended
4. Stir in maple syrup, vanilla, and salt
5. When melted, transfer chocolate to a mixing bowl and let cool on counter for 10 minutes. After it's cooled a bit, place bowl in freezer for 15-20 minutes. 
6. Use hand mixer to whip the frosting on high speed until smooth and creamy. Frosting will lighten in color. 
7. If the frosting isn't whipping well, you may need to freeze it for longer. 

**We are using the recipe for our son's smash cake. The pan we have (large cupcake pan) is huge so we are doubling the recipe. This recipe doubles perfectly!! 

ETA: Finally snagged a photo...before decorated:

Paleo Biscuits

I have tried COUNTLESS biscuit recipes since going paleo and was beginning to think I would never find one! So, I started taking ones that were ugh and changing stuff up and here we are! These biscuits are amazing!! They are also super easy to make! 

What you need: 

• 6 egg whites (you can use the yolks to make Paleo Ice Cream! )
• 1/4 c coconut flour
• 3/4 cup almond flour
• 1 tsp baking powder
• 1 tsp sea salt
• 3 tbsp coconut oil, chilled (you can also use butter, if you choose)
• 3 tbsp honey

What you do:

1.  Preheat oven to 400 degrees. 
2. Line baking sheet with parchment paper. 
3. Mix flours, baking powder, sea salt together in a mixing bowl. 
4. Using a fork, cut int the cold coconut oil until the mixture is crumbly. If you need to, add more chilled coconut oil. 
5. Place the bowl in the fridge for 10-15 minutes. 
6. In a small bowl, beat the egg whites until frothy. Use a whisk for a good workout ;)
7. Fold in the egg whites into the flour mixture until combined. 
8. Using an ice cream scoop or large spoon, scoop 1/4 cup sized balls of dough onto the parchment paper. Use scoop or spoon to flatten the tops. 
9. Bake for 15-17 minutes.

Paleo Chocolate Chip Cookies :)

We'll dive right in to this recipe...no intro needed!!

What you need:

• 3 cups almond flour
• 1 tsp baking soda
• 1 tsp sea salt
• 2 eggs
• 1/2 cup pure maple syrup (can substitute honey)
• 1/2 cup coconut oil, melted
• 1 tsp vanilla
• 2 cups dark chocolate chips

What you do:

1. Preheat oven to 350 degrees. 
2. Mix almond flour, sea salt, and baking soda in a large mixing bowl. 
3. Beat eggs in a medium bowl. Add vanilla, pure maple syrup, and coconut oil.
4. Combine wet and dry ingredients. 
5. Stir in chocolate chips. 
6. I like to put my dough in the fridge for about 15 minutes to let it firm up. Otherwise, it's really loose and hard to spoon out. 
7. On a baking sheet with parchment paper (if you have it), drop tablespoon sized balls of cookie dough. Dough will spread a little so leave space!
8. Bake for 10-13 minutes. My cookies always look a little light, but we like them SOFT!!
   
   

   

   Add some almond milk and you are set!!!

   
    

Kale Salad...the only recipe you will ever need!

I haven't posted in a LONG time! I have a good excuse...my husband and I are opening our own CrossFit gym and things have been busy!! Don't know what CrossFit is? Check it out! It's really the ONLY way to work out ;)
Back to food! I snagged this fantastic recipe from some good friends! Some of you may know this but I don't eat too many vegetables (3, I eat 3 vegetables: kale, lettuce, sweet potatoes. If I can survive on paleo, anyone can!!!). It used to be just lettuce...covered in non paleo dressing. Then, I was introduced to this kale salad and now it is my go to vegetable side! It is easy to make and REALLY REALLY GOOD!! The best part is that you can easily tailor the ingredients to suit your sweet/tangy preferences!

What you need:

• one bunch of kale, greens torn off the stalk (roughly 4 cups)
• 2 tablespoons olive oil
• 1.5 tablespoons lemon juice
• 2 tablespoons honey
• Sliced almonds, chopped walnuts, sunflower seeds, raisins, chopped apples or whatever other toppings you want! 

What you do:

1. Drizzle olive oil over kale. Massage oil into kale. What you are doing is breaking down the kale and eliminating the bitterness. Your kale will shrink considerably! See...
2. Add lemon juice and mix into kale. Mix well...this is key!
3. Add honey and massage into kale. Again, mix well or parts will taste sweeter than others!
4. Taste...if you want a tangier taste, add more lemon juice. If you want it sweeter, add more honey! 
5. Toss in whatever nuts/seeds you'd like as well as any other fruit that you want! 

Keeping a food journal? Kale Salad

Banana. Nut. Muffins. Enough said!

This recipe is so awesome, we are just going to jump right in! Wait, I'll post a picture of the end product in case you need more motivation....

OH. MY. GOODNESS!

What you need:

 DRY INGREDIENTS
2 cups almond flour
1/3 cup coconut flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup baking walnuts (chopped)

WET INGREDIENTS
2-3 over-ripe bananas
1 tbsp vanilla
3 eggs (at room temperature...I let mine sit on the stove while the oven was preheating)
1/3 cup honey
3 tbsp coconut oil
2 tbsp almond butter

What you do:

1. Preheat oven to 350 degrees.
2. Place walnuts on a baking sheet, and put them in the oven to roast. Watch them closely, as they do burn easily.
3. Mash bananas into a liquid. Mix in honey and almond butter.
4. Beat eggs, oil and vanilla. Add to banana mixture.
5. In a separate bowl, mix all dry ingredients, including toasted walnuts.
6. Mix wet and dry ingredients.
7. Spoon batter into lined muffin cups.
8. Bake 15–20 minutes.

Makes between 12-16 depending on high you fill up the muffin cups!

Keeping a food journal? Paleo Banana Nut Muffins based on 16 muffins made.