I just finished another 7 day cleanse (you may  have seen if you’re following along on Instagram). I’m trying to incorporate some plant based meals into my diet but I’m a sucker for eggs and bacon. In searching for something different I came across a granola that I modified a little bit while keeping it pretty close. I found the original recipe from Jay’s Baking Me Crazy

INGREDIENTS
1½ cups raw sunflower seeds
1½ cups slivered almonds or chopped almonds (I roughly chopped my own)           1/2 cup chopped pecans
1 cup finely shredded coconut
¼ cup coconut flour
1 tablespoon cinnamon
1/2 tablespoon salt
6 tablespoons almond butter
½ cup maple syrup                                             2 tablespoons coconut oil, melted

INSTRUCTIONS
Preheat oven to 300° and line a baking sheet with parchment paper.
In a large bowl, combine sunflower seeds, almonds, coconut, coconut flour, cinnamon and salt. Mix together.
Add the almond butter, maple syrup, and coconut oil and stir until fully combined.
Dump onto a baking sheet and spread out evenly. I smashed it down a little.              Bake for 25 minutes for soft granola and 30-32 for crunchy. (I did mine for 25 minutes and it was perfect. It depends on your oven and how you like it. Be careful because the edges will burn quickly)
If you want large chucks, stir quickly after removing, then press it all down with a spatula and let fully cool. Break into large chunks.
If you don’t want chunks, stir regularly while it cools.
Store in an airtight container.

Ive been eating this all day! I had to pack some up to disburse to friends because it’s so good. And actually, it’s husband approved! AMAZING. I served it with a baked apple (350 for about 30 min. I just sprinkled with cinnamon). Looking forward to trying it with almond milk and banana or on top of yogurt. 

Ive been so busy with life that I haven’t had a chance to write up the recipes I’ve wanted to share! This one is an absolute must though and it’s so easy and quick. I’m taking two online courses about nutrition and I’ve been trying to incorporate at least one meal a day being meatless while still being paleo (following a paleo diet just makes me FEEL better). Give these date balls a try!

Ingredients

1/2c pecans

1/2c cashews

10 or so dates (I got pitted dates and soaked them for a minute or so.. I couldn’t wait)

sprinkle of salt

sprinkle of cinnamon

 

Instructions

Pulse all ingredients in a food processor until combined. The pieces of nuts should be small.

Roll into balls and sprinkle with more cinnamon!

I had these for breakfast but they could be a dessert cookie!

 

I love a good rum cake. Or cake in general… For New Years Eve, I found a recipe and made a regular rum cake (which was AWESOME). This time, I adapted it to make it paleo friendly using Bob’s Red Mill almond flour and coconut sugar. I used the recipe off the back of the almond flour, still adding chopped pecans like the original recipe called for.

Ingredients

3/4C grassfed butter

1C coconut sugar

4 eggs

1/2C almond milk (I substituted dark rum)

1tsp Vanilla Extract

1 1/2 cups Bob’s Red Mill Almond Flour

1/2C Organic Coconut Flour

1/4tsp salt

2tspbaking powder

1C chopped pecans (or nut of choice)

 

Instructions

Preheat the oven to 350°

Grease a round bundt pan with grassfed butter (I like Kerrygold)

Cream together butter and sugar until smooth

Add eggs, one at a time, and beat until fully blended

Add milk (OR rum) and vanilla; mix until combined

In a separate bowl, combine the flours, salt and baking powder

Stir dry ingredients into wet ingredients and beat until creamy

Add pecans to the bottom of the greased bundt pan

Pour batter on top of the pecans and bake for 30 minutes

 

When removing the pan from the oven, I used a knife to pull the cake away from the sides so it would be a little easier to flip onto a cake plate. This cake cracks very easily, so be extremely careful flipping it.

For the glaze

1/2C butter

1/4C water

1C coconut sugar

1/2C rum

Melt the butter in a saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat and stir in rum. Pour over the cake and ENJOY! I like to save a little of the glaze to pour over my own piece.

This cake is delicious both the original recipe and the adapted paleo recipe. It has a great flavor and texture and isn’t too “almondy” or wet like some paleo recipes can be. It is definitely going to go on my special occasion desert list! I hope you enjoy!

Jewel

 

We had a great Valentine’s Day celebration last night with our friends and their sweet boys. It turns out that we’ve actually spent the last two Valentine’s Days together. It’s so nice to get together for low key evenings and just relax. I didn’t want to be occupied with cooking, yet, I wanted to make something a little bit special but also easy. I found a recipe from Clean Eating Recipes which had only a few ingredients. Major score in my book; less ingredients the better. The best part though, I had all but two ingredients on hand.

Ingredients

  • 2 1/2 pounds Beef Short Ribs bone-in, cut into 2-3 inch pieces
  • Coarse Salt and Pepper to taste
  • 2 Tbsp Olive Oil
  • 1 Sweet Onion Sliced
  • 1 small can of tomato paste (I used Hunts because there’s no added sugar or dairy)
  • 1/4 Cup Balsamic Vinegar
  • 2 Cups Beef Broth
  • 4 Rosemary Sprigs

The original recipe calls for 3 cloves of garlic. I tend to be “un Italian” and skip garlic at all cost since I will scare off vampires for days with the garlic smell that permeates my skin. I come by it honestly though, same thing happened with my grandfather except he didn’t care. The original recipe also calls for only 2 tbsp. of tomato paste. I hate wasting, so I just get the smallest can and use it all.

Instructions

  1. Preheat the oven to 325 degrees.
  2. Heat the olive oil over medium/high heat in a ceramic coated cast iron pot.
  3. Coat the short ribs in coarse salt and pepper and place in the hot pan.
  4. Cook until deep golden brown and then flip each piece over and brown on the other side.
  5. Remove the ribs from the pan to a plate.
  6. Add the onion to the hot pan and saute until onion is translucent, 4-5 minutes.
  7. Add the garlic and saute for 30 seconds. (If you choose to use garlic)
  8. Add the tomato paste and cook for another 30 seconds, coating the onion.
  9. Add the balsamic vinegar and beef broth and bring to a simmer.
  10. Put the short ribs back in the pan. Toss in the rosemary sprigs, cover with a lid, and place in the preheated oven.
  11. Bake for 2 to 2 1/2 hours, or until ribs are fall off the bone tender.
  12. Serve over cauliflower mash for a clean, cleanse approved meal.

This recipe was extremely easy and so delicious! I actually made it again tonight but served it with cauliflower mash and roasted carrots. Fantastic! Hope everyone had a great day celebrating love..

Jewel

 

 

Its become an often treat to have my 91 year old grandmother over for a weekend dinner. As picky and demanding as she can be (listen to this pot calling the kettle black haha) I don’t think I’ve ever enjoyed special time with her as much. My kids love their great grammy so much and I hope that they will always cherish these special times until they fade into faint memories.

I went out of my comfort zone looking for something a little different for dinner.  Apparently veal is hard to come by around here so lamb was the next choice.

Ingredients

Lamb Chops

Kale

Tomatoes

Extra Virgin Olive Oil

Balsamic Vinegar

Salt/Pepper to taste

First, I sprinkled salt and pepper on the chops. They actually took longer to cook than I expected, so I’d suggest throwing them on a grill pan now. I coated the pan with a little olive oil before tossing them on. Mine were thick so I just kept checking them.

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Next, the kale went into a large pot with some olive oil. Have you ever noticed that it looks like you’re going to have a TON of greens but once it gets cooking you wonder where it went? Same here. Anyway, toss the kale around on medium heat until it softens. If you want, add a little balsamic to the kale. I didn’t, but I normally do and its very good that way.

Once the chops were finished I added some sliced tomato to the grill pan until they were slightly grilled.

Lastly, I made a balsamic reduction. I boiled 2/3c of balsamic vinegar and let it simmer for about 15 minutes. That was excellent on the lamb and tomatoes.

As you’ve noticed, I’m sure, my recipes are simple flavors and ingredients put together. I hope you all are enjoying this as much as I am!

Jewel