Tag Archives: dessert

Pumpkin Pie Quinoa Coconut Milk Dessert

Pumpkin Pie Quinoa Coconut Milk Dessert

pumpkin pie quinoa coconut milk dessert breakfast healthy protein dairy free gluten free paleo veganA friend of mine posted this recipe and I immediately knew I was going to make it in the very near future. Well, today was that day. I was craving something sweet but healthy. This totally did it for me. I just changed a couple of ingredients but I’m sure the original recipe is just as fantastic.

This sweet filling treat is also dairy free, gluten free, paleo, vegan and has loads of protein. Hullo!! Next variation will be made with cocoa powder so it resembles coco wheats!! Add some strawberries to that and whoa nelly, you’ve got a chocolate covered strawberry superstar!! Sorry, I’m usually one recipe ahead of myself. Back to this delicious recipe….

pumpkin pie quinoa coconut milk dessert breakfast healthy protein dairy free gluten free paleo veganLets run down the ingredient line up here and you’ll see why I’m so jacked up about this treat.

  • The 1/2 cup of pumpkin has 3.5 grams of fiber and 1.5 grams of protein
  • The quinoa has 6 grams of fiber and 12 grams of protein. 12!!
  • The 2 tablespoons of flax seed has almost 6 grams of fiber and almost 4 grams of protein

Getting excited yet? That’s not even the best part. It’s DUH-LICIOUS!

Plus it’s super easy. You are heating stuff up and stirring it. So exercise your stirring hand and make this deliciously filling healthy treat!

pumpkin pie quinoa coconut milk dessert breakfast healthy protein dairy free gluten free paleo vegan

Pumpkin Pie Quinoa Coconut Milk Dessert
 
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Author:
Recipe type: Paleo, Vegan, Gluten Free, Dairy Free, Vegan
Serves: 4 servings
Ingredients
  • **USE ORGANIC INGREDIENTS WHENEVER POSSIBLE**
  • 1 cup dry quinoa rinsed and drained (I use the pre-rinsed brand)
  • 1½ cups coconut milk
  • ½ cup water
  • ½ cup pumpkin puree
  • 2 Tablespoons flax seed
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ⅛ teaspoon cloves
  • ⅛ teaspoon sea salt
  • OPTIONAL TOPPINGS:
  • 1 cup coconut milk (in addition to the 1½ cups listed above)
  • ¼ cup chopped walnuts
  • 2 Tablespoons sweetened or unsweetened shredded coconut
  • 2 Tablespoons maple syrup (or more if you prefer)
Instructions
  1. In a medium saucepan, bring coconut milk and water to a boil.
  2. Once boiling, add quinoa, pumpkin puree, cinnamon, ginger, cloves and sea salt.
  3. Reduce heat to a simmer and stir occasionally for about 10 minutes. You want your mixture to thicken up like oatmeal.
  4. Once mixture is thickened up, remove from heat and stir in flax seed.
  5. Serve warm.
  6. I topped mine with coconut milk, sweetened shredded coconut and a drizzle of maple syrup.

 

Next up is a Chocolate Covered Strawberry Quinoa Dessert. I’m so excited 🙂 Enjoy!

Healthy Chocolate Chip Peanut Butter Cookies – Paleo, Gluten Free, Dairy Free

Healthy Chocolate Chip Peanut Butter Cookies

chocolate chip peanut butter cookie paleo gluten free dairy free grain free garbanzo beansPaleo, Gluten Free, Dairy Free, Grain Free, 6 ingredient Healthy Chocolate Chip Peanut Butter Cookies! BOOM! Yeah, you read that right. The best part? They are DEE-LICIOUS!!! I’m not even exaggerating, these are THE BEST “healthy” cookie I’ve made thus far.

deliciousBecki, my awesome friend/yoga instructor’s awesome best friend Amber gave me this awesome recipe. Amber Lynch is the Owner and Founder at Urban Herbals and Wellness. She makes real products for real people with real ingredients like herbal mists, teas, body butters, just to name a few. Amber is a certified herbalist and holistic nutrition consultant so I had faith in her recipe even though I couldn’t picture it yet. Now all I want to do is hug her 🙂

victory

 

I cook for a wonderful family that have 2 awesome kids. One of them is an adorable little girl with a BIG sweet tooth. She can spot a healthy cookie a mile away and she came to sneak another one of THESE cookies!! Victory is mine – muahahhaha!!!

 

The ONLY thing wrong with this recipe is that it only yielded about 12 – 14 cookies so next time I make these (which will probably be this weekend), I’ll be doubling or tripling this recipe.

chocolate chip peanut butter cookie paleo gluten free dairy free grain free garbanzo beans

These taste exactly like moist, soft peanut butter cookies topped with a few chocolate chips. They are super soft when they come out of the oven so as hard as it is to do, you have to wait for them to cool for a few minutes off of the cookie sheet before diggin’ in so they set up a little.

Healthy Chocolate Chip Peanut Butter Cookies - Paleo, Gluten Free, Dairy Free
 
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Author:
Recipe type: Paleo, Gluten Free, Dairy Free, Grain Free
Serves: 12 - 14 cookies
Ingredients
  • *** I ALWAYS RECOMMEND ORGANICS WHENEVER AVAILABLE ***
  • 1¼ cup organic chickpeas (its a little less than a can)
  • ½ cup + 2 Tablespoons organic creamy peanut butter (could probably use any nut butter)
  • ⅓ to ¼ cup of organic honey or maple syrup (I used a ¼ cup of honey and they were plenty sweet. For a vegan cookie, use maple syrup)
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • ¼ cup dairy free chocolate chips (can use regular chocolate chips)
Instructions
  1. Preheat oven to 350.
  2. Line a baking sheet with parchment paper.
  3. In a food processor (I used a vitamix), put in all ingredients except for chocolate chips and blend until you have a nice sticky dough.
  4. Since it will be so sticky, put the dough in the fridge for about 15 - 20 minutes so it's easier to handle.
  5. Using a tablespoon or melon baller, form into balls and flatten with the back side of the spoon placing them on the cookie sheet. Since there are no eggs, they will not flatten like regular cookies so how you put them in the sheet is how they will turn out.
  6. TIP: I used a tablespoon to make the balls but sprayed it with coconut oil first. That way the dough didn't stick to the spoon.
  7. Place 4 or 5 chocolate chips on each cookie and push them down slightly so they stick to the cookie. I chose not to stir the chips into the batter because it is so thick and sticky. Putting them on top saved me clean up and frustration.
  8. Bake for 14 - 17 minutes. (I baked mine for 16 minutes).
  9. Remove from cookie sheet to cool.
  10. These cookies are super soft and moist so let them cool for at least 5 minutes so they can firm up a bit.

 

Acorn Squash Dessert with Apples and Walnuts

Acorn Squash Dessert with Apples and Walnuts

acorn squash apple walnut dessert maple syrup Even though it’s Fall, it sure doesn’t feel like it here in Arizona. What a wonderful November day. So to make it seem more like Autumn, I needed to make something Fall-ish. I previously made and Acorn Squash with Quinoa and Apple dish so this time I wanted to make something more dessert like. This turned out awesome. Sweet and savory.

acorn squash apple walnut dessert maple syrup It reminds me of the sweetness of sweet potatoes and the tanginess of a walnut apple tart. Great combination of flavors. Top this with a scoop of vanilla coconut ice cream and you got yourself a dream dessert.

acorn squash apple walnut dessert maple syrup Not only is this dessert tasty tasty but it’s healthy (gluten free and vegetarian). You know how I love healthy disguised as delicious 🙂  Seriously, you do not need processed foods to have a satisfying sweet dessert.

The hubby said this tasted like a country apple pie, especially with a scoop of ice cream on top.

Acorn Squash Dessert with Apples and Walnuts
 
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Author:
Recipe type: Gluten Free, Dessert, Snack, Vegetarian
Serves: 2
Ingredients
  • 1 medium acorn squash, cut in half lengthwise with seeds cleaned out
  • 2 Tablespoons ghee (can sub with butter)
  • 4 Tablespoons walnuts, chopped
  • 4 Tablespoons maple syrup
  • 2 cup apple, peeled, cored and cubed small
  • ½ cup yellow onion, finely chopped
  • ½ cup raisins
  • 1 teaspoon dried sage
  • ½ teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350°F.
  2. Melt 1 tablespoon ghee and brush over the cut side of squash.
  3. Add enough water to cover the bottom of a large pan (with sides), place squash cut side up in pan and bake for 30 to 35 minutes or until tender.
  4. While squash is baking, heat remaining ghee in a pan and sauté onion for about 3 minutes, stirring occasionally until softened.
  5. Add apple to onion and cook an additional 3 minutes, stirring to combine.
  6. Add raisins, walnuts and maple syrup. Cover and cook on low for 15 to 20 minutes, or until apples are tender.
  7. Stir in sage, cinnamon, salt and pepper.
  8. Spoon stuffing into squash cavities and bake 15 to 20 minutes more, adding more water to the pan if necessary.
  9. Optional serving suggestion: Top each half with a scoop of vanilla ice cream.

 

Cakey Paleo Pumpkin Crumble Bars

Cakey Paleo Pumpkin Crumble Bars

paleo gluten free dairy vegetarian pumpkin bar cake

I recently moved to beautiful Arizona and in between unpacking my house and looking for work, it’s been a wonderful whirlwind of excitement and new opportunities. Lots of “firsts” here. First time in Arizona, first time living in another state as an adult and first time making these awesome paleo pumpkin crumble bars.

I found this recipe at www.beautyandthefoodie.com by Stacey. She has some awesome recipes and natural diy skincare recipes, go check her out when you get a chance.  I followed her recipe to the letter and they came out awesome!

paleo gluten free dairy vegetarian pumpkin bar cake

I admit I was skeptical when I put them in the oven and even when I took them out. They looked like they wouldn’t set up but after letting them cool completely and then putting them in the fridge for an hour as instructed – BAM – Awesome Paleo Pumpkin Crumble Bars.

No special skills required, just follow the directions and bake. The fanciest thing I did was sift my coconut flour. Oh, I also doubled the recipe to make a big 9 x 13 pan as I was making them for a family and not just for the hubby and I.

paleo gluten free dairy vegetarian pumpkin bar cake

They turned out really moist and cakey. I kept the leftovers in the fridge because of the low melt temp of the coconut oil. Keeping them in the fridge keeps them firmer. These are a perfect fall treat that happen to be paleo, gluten free, dairy free, vegetarian and deeee-licious!

Cakey Paleo Pumpkin Crumble Bars
 
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Author:
Recipe type: Paleo, Gluten Free, Dairy Free, Vegetarian
Ingredients
  • CRUMBLE BARS:
  • ⅓ cup coconut flour, sifted
  • 2 eggs, beaten
  • ⅓ cup organic pumpkin puree (Make sure pumpkin is the only ingredient. I bought can at Trader Joes).
  • ⅓ cup organic maple syrup
  • 3½ Tbsp unsweetened almond milk or coconut milk (I used almond milk)
  • 2 Tbsp coconut oil, melted
  • 2 tsp pumpkin pie spice
  • 1 tsp gluten free organic vanilla extract (can use regular vanilla extract)
  • 1 tsp cinnamon
  • ⅛ tsp sea salt
  • ½ tsp baking soda + 1 tsp apple cider vinegar, mixed in a separate pinch bowl (will be very fizzy at first)
  • CRUMBLY TOPPING:
  • ⅓ cup almond meal (I bought mine at Trader Joes)
  • 3 Tbsp unsweetened organic coconut flakes
  • 2½ Tbsp coconut oil, melted
  • 1 Tbsp coconut palm sugar
  • ¼ tsp cinnamon
Instructions
  1. Preheat oven at 350 F, and grease or oil an 8x8 pan (You can double the recipe and use a 9 x 13 pan like I did).
  2. In a large mixing bowl combine sifted coconut flour, pumpkin pie spice, cinnamon, sea salt. Mix together thoroughly. Set aside.
  3. In a seperate large mixing bowl combine 2 beaten eggs, almond or coconut milk, pumpkin puree, melted coconut oil, maple syrup and vanilla extract. Mix together until combined.
  4. In a little pinch bowl, combine the baking soda and apple cider vinegar, let fizz. Once it stops fizzing, add it to the egg mixture and mix thoroughly.
  5. Add coconut flour mixture to the egg mixture and stir until combined.
  6. Pour and spread batter into greased 8 x 8 pan, and set aside. It will be very watery but don't worry.
  7. In a small mixing bowl combine all the crumble topping ingredients, adding them melted coconut oil last. Use a fork to mix topping until a paste forms.
  8. Take the crumble topping and scatter chunks of crumble topping all over the top of the pumpkin batter in the pan.
  9. Bake at 350 F for 28 to 30 minutes or until top is browned, and toothpick or knife comes out of center clean. I baked my 9 x 13 pan for 28 minutes.
  10. Cool completely, then cover and refrigerate for one hour or longer (this sets the pumpkin layer).
  11. Cut into bars and serve.

 

 

Bacon Wrapped Fresh Figs with Honey and Almond Butter – Paleo and Gluten Free

Bacon Wrapped Fresh Figs with Honey and Almond Butter

bacon wrapped fig almond butter gluten free appetizer dessert My local store RARELY has fresh figs available so when I see them I squeal like a little girl. No seriously, it’s totally audible and people stare lol.

Fig season is so short and scarce. They are a fragile fruit and spoil quickly so when I can get my hands on them I use them immediately. But if you’ve ever had a fresh fig, you understand the joy of stumbling upon them.

bacon wrapped fig almond butter gluten free appetizer dessert

I’ve made blue cheese and honey figs and that’s usually my go to fig recipe because it’s so simple and quick but…..I stumbled on THIS RECIPE at taylormadeitpaleo.com and must bow down to Taylor because the combination of flavors in this recipe is totally mind blowing. But as she puts it “your paleo mind will be blown”. With a description like that, I had to try it. Turns out, Taylor was right.

bacon wrapped fig almond butter gluten free appetizer dessert

These decadent figs would make a beautiful appetizer for a dinner party or a special treat for a night in. Either way, you haven’t had figs until you’ve tried this recipe.

bacon wrapped fig almond butter gluten free appetizer dessert

Bacon Wrapped Fresh Figs with Honey and Almond Butter
 
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Author:
Recipe type: Paleo, Gluten Free
Ingredients
  • 5 fresh figs (I used black mission), cut in half lengthwise and stems removed
  • 5 pieces of bacon, cut in half
  • Honey
  • Creamy almond butter
Instructions
  1. Preheat oven to 350.
  2. Line a baking sheet with parchment paper.
  3. Slice bacon in half making 10 pieces.
  4. Stem and halve your figs making 10 pieces all together.
  5. Lay each piece of bacon on parchment paper and a fig on top of each piece, sliced side up.
  6. Drizzle a little less than a ¼ teaspoon of honey on top of each fig, wrap bacon around fig and turn over so that the fig is now face down and the bacon halves are secured under the fig.
  7. Bake for 15 - 20 minutes or until the bacon is cooked and browned.
  8. Remove from oven and serve topped with a small dollop of almond butter.
  9. Unbelievably delicious!!