Sep 23, 2014

IDEA: Paleo Pumpkin Soft Serve Ice Cream

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This is just a variation of my favorite easy banana soft serve recipe, so not quite a "new" recipe...just a way to change it up for the season. I mainly invented this to use up all of the pumpkin pie I had frozen. This is such a winner!

  • 1 frozen ripe banana (peeled, segmented, and frozen)
  • 1 cup frozen pumpkin puree ("cubed" by spooning into ice cube trays)
  • 1.5 Tbsp gelatin
  • Dash cinnamon or pumpkin spice
  • Toppings: 1/2 cup crumbled no-bake easy paleo pumpkin pie (frozen)

1. Puree bananas, pumpkin, gelatin, and cinnamon/pumpkin spice together.
2. Scoop into bowl, top with pumpkin pie crumbles, serve!

Sep 22, 2014

No-Bake Easy Paleo Pumpkin Pie

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Ah... fall. Bipolar New York weather paired with equally confusing array of streetwear from sundresses to leather jackets, piles of colorful leaves by the brownstones, and pumpkin spiced everything. I always thought I hated pumpkin pie until I realized I just merely hated the pumpkin spice. Now that I use cinnamon in lieu of the traditional pumpkin spice with pumpkin... I am officially obsessed with pumpkin everything! This dessert is not only easy to make AND requires no baking (although if someone decided to bake this, let me know how it turns out) to set. Magical? Maybe.

The filling for the pumpkin pie is inspired by my favorite instant mango custard recipe.  I also included two different options for pie crusts! The raw pie crust is chewier and great when you're craving pie in a pinch, and the baked pie crust is very flaky and great for company. I like to half the recipe and make miniature pumpkin custard pies (no crust) in muffin liners and freeze, then eat either frozen or thawed.
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  • 15 medium-sized medjool dates (pitted) 
  • 1 cup gluten-free oats/almond flour OR 3/4 cup coconut flour (I always use oats even though it's not paleo)
  • 1 Tbsp gelatin
  • Optional: 1/4 tsp sea salt

1. Puree the medjool dates along with flour of choice in food processor until the ingredients are smooth. Add gelatin and salt. Puree for another 20-30 seconds.
2. Pat into a greased 8" pie pan and freeze for a minimum of 1 hour.

(Adapted from Coconut Mama)
  • 1/2 cup grass fed butter or coconut oil (melted)
  • 2 eggs
  • 1 Tbsp sweetener of choice (raw honey or grade B maple syrup)
  • 1/4 tsp sea salt
  • 3/4 cup coconut flour
1. Preheat oven to 400 degrees Fahrenheit.
2. Beat butter/oil with eggs and honey/maple syrup in a bowl. Meanwhile, sift salt and coconut flour together in a separate bowl.
3. Mix the dry and wet ingredients together and knead until the mixture becomes dough.
4. Pat the dough into an 8" greased pie pan (I use Trader Joe's coconut oil spray). Prick the dough with a fork.
5. Bake at 400 degrees Fahrenheit for 9 minutes. Let cool.

  • 1 can coconut cream (I used Trader Joe's) OR 2 cans full-fatted coconut milk*
  • 1/2 Tbsp gelatin (used as a stabilizer/thickener here)
  • Optional: 2 Tbsp sweetener of choice (raw honey or maple syrup)
1. Open the can(s) of coconut products. Leave in fridge opened overnight to let the cream and coconut water separate. Scoop out the cream part on top and use for recipe. Save the coconut water for other use (I like it in my post-workout smoothie).
2. In a food processor, puree coconut cream, gelatin, and sweetener until a whipped cream
consistency is produced.

*Tip: Not all coconut milk will separate in the fridge overnight. Make sure you get the full-fatted kind and one without any emulsifiers.

  • 1.5 cup liquid of choice (I used 1 cup water and 1/2 cup milk for my pie)
  • 2.5 Tbsp gelatin (REGULAR; not hydrolyzed) 
  • 18 oz pumpkin puree* (1.5 cans)
  • 4 Tbsp sweetener of choice** (raw honey or grade B maple syrup)
  • 2 raw eggs (if uncomfortable eating raw eggs, add 2/3 cup more pumpkin puree; I highly recommend adding eggs)
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 tsp pumpkin spice (1/4 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 teaspoon ginger, 1/8 tsp allspice, 1/8 tsp cloves) OR cinnamon 
1. Heat the liquid of choice until hot (at or close to boiling point). I used the microwave at about 2.5 minutes on high. You may use other ways to heat the liquid.
2. In a blender, blend the gelatin and hot liquid together thoroughly. You can do this step by hand in a bowl, but the blender produces a much better result.
3. In blender (OR BOWL, depending on the capacity of your blender), add pumpkin puree, sweetener, eggs, and pumpkin spice/cinnamon. Blend or mix by hand thoroughly.
4. Pour into prepared pie crust and cool for at least 1.5 hours. You may also freeze the dessert. Serve with whipped cream or coconut cream if desired.

*Tip for filling:You can substitute pumpkin for any other tuber or squash: sweet potato and butternut squash work very well. Purple yams work well.

Sep 21, 2014

RECIPE: Paleo Smoothie Bowl With Gelatin

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I love really simple and quick meals for my first meal of the day. This smoothie bowl recipe is so simple and satisfies my cravings for cereal or granola bowls. Please feel free to vary your bowl mix-ins based on your preferences! This is also perfect for a post-workout carb refeed. Note you can change the fruits in your smoothie base for an infinite number of combinations...

2 large bananas (I prefer mine super ripened)
2 cups liquid of choice (milk; coconut milk; coconut water)
1/4 cup hydrolyzed gelatin
 Optional smoothie add-ins: 1/2 Tbsp vanilla bean paste, 1/2 tsp cinnamon, 1 scoop whey/egg white protein, 1 raw pastured egg.

1/2 cup freeze-dried bananas (I use these from Trader Joe's) or banana chips in coconut oil
1 large sliced banana
1/2 cup freeze-dried other fruit (I used Trader Joe's freeze-dried mangoes and dried blueberries)
1/4 cup coconut chips in coconut oil
Other options: chopped nuts, shredded coconut, fresh berries/mangoes, rawnola (mixture of coconut flour/gluten free oats, medjool dates, shredded coconut, pulse in food processor until chewy and crumbly)
Optional: dash cinnamon

1. Blend the smoothie base ingredients in a blender.
2. Mix the various types of fruit in bowl toppings well. Pour into serving bowl.
3. Top with smoothie and then garnish with coconut chips and cinnamon.

Sep 17, 2014

Easy Paleo Truffles Recipe With Gelatin

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Medjool dates are in season starting in September since the harvest season is July to August. I cannot get enough of these! These take about 10 minutes MAX to whip up a batch for a party and are a great project to do with your kids. Lay out a variety of toppings for your kids to dip them in.

I personally eat about 5 to 10 of these post-workout as dessert. So good! 

  • 20 medjool dates
  • 1.5 Tbsp gelatin
  • 2 Tbsp raw cacao
  • Optional add-ins: 1 tsp vanilla extract, 1/4 cup chopped nuts, 1/4 cup other dried fruits, 1/4 cup nut flour or PB2, 1/4 cup gluten free oats, 1/4 cup coconut flakes, 1 scoop protein powder, 1/4 cup milk powder.
  • Toppings: coconut flakes, raw cacao, milk powder, cacao nibs, melted chocolate, nut flour or PB2, cinnamon + coconut sugar, chopped nuts (pistachios are pretty!)

1. Puree medjool dates, gelatin, and raw cacao in food processor until smooth (might require scraping down the sides in between; ~2 minutes).
2. Add any optional add-ins and pulse further until the desired consistency is reached.
3. Roll mixture into truffle balls and dip into toppings of choice. Some ideas: peanut butter and chocolate (PB2-coating, optional 2 Tbsp PB2 as an add-in); red velvet (1 Tbsp beet juice as coloring in truffles; roll in coconut flakes); dark forest (1/4 cup dried cherries as add-in dusted with cacao powder).
4. Enjoy!

Sep 9, 2014

Paleo Fig Newton Recipe With Gelatin

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This past spring I went on a green plantain phase and made all variations of green plantain baked goods under the sun. This nut-free paleo dessert recipe followed in the footsteps of my paleo pizza crust recipe and it certainly won't be the last in my mini green plantain series!

  • 3 large green plantains
  • 1/4 cup grade B maple syrup or honey
  • 1/3 cup coconut oil (can substitute with applesauce, but won't be as fudge-y)
  • 1 cup eggs or egg white (~ 2 large eggs)
  • Optional: 1 Tbsp vanilla extract or vanilla bean paste
  • 3 Tbsp coconut flour
  • 1.5 Tbsp regular gelatin
  • 2 tsp baking powder

  • 14 oz dried Turkish figs**
  • 3 T Grade B maple syrup (or can substitute with ~6-8 pitted medjool dates)
  • Approximately 1/5 portion of the bottom mixture

1. Preheat oven to 355 degrees Fahrenheit.
2. Puree green plantains, maple syrup/honey, coconut oil, eggs/egg white, and vanilla in food processor until smooth.
3. Sift together coconut flour, gelatin, and baking powder. Add to food processor and puree further until combined.
4. Set aside approximately one-fifth of the mixture to fold into the fig layer (see step 6). 
5. Grease or spray a 8x8 pan with oil of choice (I use Trader Joe's Coconut Oil Spray). Spread the remaining  (four-fifth) bottom layer mixture evenly into the pan.
6. In food processor, combine the saved portion of bottom layer mixture from step 4 and dried Turkish figs, sweetner of choice and puree until smooth (~1.5-4 minutes depending on food processor). The process might require scraping down the sides.
7. Spread the fig mixture in the 8x8 baking pan, on top of the plain plantain mixture.
8. Bake at 355 F until an inserted toothpick comes out clean (~18-22 minutes, depending on oven and altitude).

Helpful Hints:
*If a fig newton bar-like appearance is desired, double the bottom layer recipe and spread half of the mixture as a third layer on top of the fig layer.
**Any dried fruit with some moisture left in is great here! Dried cranberries mixed with pecan, dried apricot, dried medjool or barhi dates for a caramel-like center, raisins.

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