Healthy Chocolate Christmas Bark (Paleo friendly and full of Superfoods!)

Everyone loves Christmas and all the wonderful foods that goes along with the season. But it can be H E double-hockey-sticks on your waistline. So, to keep that belt loop where it is and not end up with a tummy ache at the end of the day, try making this super easy AND healthy chocolate Christmas bark.

The great thing about chocolate bark is that you can pretty much do whatever you like! I added so many great flavors and healthy ingredients to this recipe. Crunchy toasted nuts, sweet and tart dried cherries, crispy cocoa nibs, and some lovely flaked sea salt for that little bit of extra wonderfulness (technical term.)

I chose these toppings because of their wonderful flavors and health benefits. Lets talk healthy desert for a minute.

• Dark Chocolate has tons of antioxidants and lowers blood pressure. (According to webmd.com) 
• Almonds lower cholesterol and the risk of hearth disease, protects against diabetes, supplies good, heart healthy fats as well as manganese, copper and riboflavin. (According to whfoods.com) 
• Coconut is very low in carbs especially for a fruit. (Oh, didn't you know coconut was a fruit? Yeah, I didn't know that until recently.) Its high in good fats, protein, and fiber. It also has lots of vitamins and minerals. (According to livestrong.com)
• Cherries are an excellent source of potassium, as well as being an inflammation reducer , good for painful gout and arthritis. They can also help you sleep, help lower blood pressure and get rid of excess sodium in the blood stream. (According to foxnews.com)
• Cocoa Nibs increase the amount of endorphins in the body which can help improve a bad mood. It can also help with insulin sensitivity, as well as PMS, cramps, and they can give a great caffeine jolt. (According to livestrong.com)
• Sea Salt may not be any "healthier" than regular table salt, but it is much more natural and tastes better. Sea salt is made by evaporating the liquid from ocean (or other  naturally salty water) and collecting the leftover salt. This salt usually contains natural minerals, flavors and some times color. (According to mayoclinic.com)

If you don't like any of these items than just don't use them. If there is something else that you just love add it on!

I used Enjoy Life's mini chocolate chips because they are dairy, soy and nut free. You can use a different kind of chocolate chips if you like, but be aware that they won't be as paleo approved. You could also use really good chocolate bars, such as Ghirardelli, as long as it was really dark chocolate (at least 75% cocoa.)

Its best to chop and toast the nuts and coconut before melting the chocolate. Also have all of your ingredients ready before melting the chocolate because you want to work quickly while the chocolate is still soft enough to take on the other ingredients. You can toast all of the nuts and coconut together in one pan, but watch it carefully because the coconut is going to brown up very fast.

This bark comes together so quickly, all you have to do is melt the chocolate and spread it out into a thin layer on a parchment-lined cookie sheet. Sprinkle with nuts, cherries, cocoa nibs and sea salt. Then the hardest part is waiting for the bark to harden. I stuck it outside in the snow to speed up the process, but the fridge would work too :)

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Healthy Chocolate Christmas Bark
(Paleo friendly and full of Superfoods!)

• Two 10oz. bags of Enjoy Life mini chocolate chips (or really good, really dark chocolate chopped up)
• 1/2 cup pecans, chopped and toasted
• 1/2 cup almonds, chopped and toasted
• 1/2 cup falked coconut, toasted
• 1/2 cup dried cherries, no added sugar
• 2 tablespoons cocoa nibs
• 2 teaspoons fine flaked sea salt

Toast nuts and coconut according to the directions on the package. Line a large cookie sheet with parchment paper. Have all ingredients ready before moving on.

Melt the chocolate over a double boiler, in a pot on the stove, or in the microwave (add a bit of coconut oil if using a microwave.) Watch the chocolate very carefully while melting, do not let it burn.

Once melted, pour onto parchment-lined cookie sheet and spread out into a thin and even layer. Sprinkle with nuts, coconut, cherries, cocoa nibs and finally sea salt. 

Let the chocolate cool and harden fully (the fridge helps) and then break into pieces.

Store in an air tight container.

Roasted Spaghetti Squash with Greek Chicken

I posted this pic on Instagram and Facebook about a month ago with this caption: 

"Roasted spaghetti squash with Greek chicken, tomatoes, spinach, feta cheese and pine nuts. Food porn! Who wants the recipe?"

Got a lot of people asking for the recipe. My mother-in-law even texted me for the recipe the next day so she could make it for dinner.

I had every intention of getting the recipe up here on Domestic 360 ASAP, and it just hasn't happened until now. No excuses, just haven't gotten around to it. Other posts took priority. I am finally getting around to posting this really easy, super yummy and healthy dinner recipe.

If you want to make this a Paleo dish, just leave out the pine buts and cut back on the cheese.
Roasted Spaghetti Squash with Greek Chicken

• 1 spaghetti squash
• 3 chicken breasts, cut into bite-sized chunks
• 1 cup diced fresh tomatoes or 1 can diced tomatoes, drained of most of the liquid 
• 1 bag of fresh baby spinach
• 2-3 cloves garlic, chopped
• 1 tablespoon Greek seasoning (I used Pampered Chef but you can make your own using this recipe)
• 1 teaspoon crushed red pepper flakes
• 2 teaspoon fresh lemon zest
• a few drizzles of extra virgin olive oil (the really good stuff!)
• 1/4 balsamic vinegar, or balsamic vinaigrette
• salt and pepper to taste
• 1/2 cup chopped yellow onion (I didn't include because we don't like onions)
• 1/2 cup chopped bell pepper (red, yellow or orange)
• 1/2 cup slivered Kalamata olives (no pits, obviously)
• 3 tablespoons toasted pine nuts
• 1/2 cup feta cheese (or a little more according to your tastes)

Preheat oven to 425F.

Cut the squash in half long way. Scrape out the seeds and the bit of stringy flesh that surrounds the seeds. I usually use a grapefruit spoon for this. Put the two squash halves cut side up in a glass baking dish. brush the inside of the squash with olive oil and sprinkle with salt and pepper. Add about one inch of water to the baking dish. Bake at 425F, until the squash is tender, about 45  minutes to one hour.

In a large skillet over medium-high heat, saute garlic and onions with some olive oil until tender and onion is translucent. Add chicken, Greek seasoning, balsamic vinegar, salt and pepper, and crushed red pepper flakes. Cook until done, no pink!

Add tomatoes, spinach and bell peppers and cook until the spinach is wilted. Remove from  heat. Stir in lemon zest, pine nuts and olives. 

Once the squash is cooked, scrape the flesh to loosen the strands. Fill the squash with the chicken mixture and top with lots of feta cheese. Put it back in the oven and bake until the cheese just starts to brown. 

Paleo Pumpkin Spice Silver Dollar Pancakes with Cinnamon Fried Apples

I am still pretty obsessed with pumpkin flavors right now. Nothing screams fall to me like pumpkin! So, here is another pumpkin recipe for your cool and crisp fall mornings.

This time its a simple paleo pancake recipe. It has a slight pumpkin flavor and a really good texture. I whipped up a batch of these pancakes for J and I after I got home from the gym this morning. They are such a good breakfast because they are packed with protein, fiber, good fats, and lots of good things from the spices (cinnamon is so good for your body!) and the pumpkin.

I ate my pancakes with some pumpkin dip and these wonderful southern inspired cinnamon fried apples with pecans and coconut. J just wanted lots of butter on his pancakes and some fresh apples on the side.

The key to perfect paleo pancakes is to use a cast iron (or non-stick) skillet and let the pancakes cook longer than you would usually cook regular pancakes. They should cook about 4-6 minutes on the first side before flipping them.

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Paleo Pumpkin Spice Silver Dollar Pancakes
(original recipe here)

• 1/4 cup coconut flour
• 2 tablespoons almond meal
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon sea salt
• 3 eggs
• 1/4 cup pumpkin puree
• 1/2 teaspoon apple cider vinegar
• 1 tablespoon coconut oil, melted
• 1/4 cup coconut or almond milk (if your batter is a little too thick)

Whisk together the dry ingredients (coconut flour, almond meal, baking soda, spices and salt) until well combined.

In a separate bowl combine wet ingredients (eggs, pumpkin puree, vinegar, and oil) until well combined. Add milk if needed. 

Heat a cast iron skillet over medium-high heat and melt some coconut oil, bacon grease, or ghee in the bottom of the skillet. When the skillet is hot spoon small scoops (about a tablespoon) of the batter into the skillet. Leave these to cook about 4-6 minutes before flipping, do not flip too early or you will have broken and messy pancakes. When cooked on the first side flip over and cook on the other side until golden brown.

Cinnamon Fried Apples

• 2 apples, cut into chunks (Granny Smith apples are wonderful for this recipe)
• 2 tablespoons organic butter or ghee
• 1/2 cup pecans, chopped
• 1/4 cup shredded coconut
• 1 tablespoon cinnamon
• 2 teaspoons coconut sugar
• 1 tablespoon maple syrup

In a skillet, melt butter over medium heat. Add apples and saute for about a minute. Add the rest of the ingredients and saute until caramelized. 

Crispy, Spicy, Cheesy, Raw Kale Chips

Let me introduce you to the most addictive healthy snacks you will ever eat. 

Everyone, meet the kale chip. 

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Kale is one if those trendy greens, and for good reason! It's packed with good stuff! Low calories, calcium,  vitamins, minerals, and is supper yummy! (The Truth About Kale by WebMD)  There are tons of recipes floating around for using kale: smoothies, salads, boiled, etc... Kale chips are by far my favorite way to enjoy this "Queen of the Greens".

The Hubby and I have seriously gotten in spats over who ate the last of the kale chips. We have to divide them evenly so as not to risk our marriage, okay maybe that's a bit of an exaggeration, but you get the point. These suckers are crazy mad good!

yumm!

There are a few kale chips on the market and they are pretty good but a) they are not as good as this recipe; and b) they are really expensive.

These kale chips are pretty easy to make, fast (if you don't count the overnight dehydrating), and really cheap.

My mom ended up buying a dehydrator after my dad became addicted to my kale chips. She now makes them even more often than I do. As is her style with everything she cooks, she changes the recipe every time she makes them. She has done a salt and vinegar, various spice combinations, and her most common is tossing them in Todd's Dirt Seasoning. 

before dehydrating

As for me, I am too in love to venture outside of my original recipe. It's just too good! It's a little spicy, a little salty,  a little garlicky, a little smoky, a little tangy, and a little cheesy. Just the perfect amount of everything delicious! 

Apparently you can make kale chips in the oven if you don't have a dehydrator, but the one time I tried (I had loaned out my dehydrator) I burned the heck out of my kale. I would suggest just getting a dehydrator. They aren't that expensive and you can do so much with them! Dried fruit, granola, fruit leather, jerky, dried spices, etc... I have only used my dehydrator once for something other than kale chips, but it was defiantly one if the best wedding gifts we got! 

after dehydrating

If you are looking to save time you can get packages of pre-washed kale that has been cut into strips or bite-sized pieces in the bagged salad section of the grocery store. You can also use any and all kinds of kale, rainbow kale included.

I hardly ever measure anything when I'm making kale chips, so the recipe below is an estimation of measurements. You will need to adjust according to your tastes and to the amount of kale that is in the bunch that you bought. 

omg! doesn't that look so good?!?

Crispy, Spicy, Cheesy, Raw Kale Chips

1 bunch kale

1 cup grated parmesan and remano cheese blend (or just parmesan)
1/8 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/3 cup lemon juice (about)
1/3 cup extra virgin olive oil (about)

Make sure your sink is clean and fill it with cold water. Rip the leaves of the kale off of the stems. Put the stems in the trash and the leaves in the skin full of water. Swish the leaves around in the water a little and then let them sit for about 30 minutes. This will wash the dirt off the leaves and the dirt will sink down to the bottom  of the sink while the leaves float.

While the leaves are soaking, mix the spices and grated cheese together and set aside.

After the leaves have sat for about 30 minutes scoop them out and lay on a towel to dry. Pat lightly with a towel to dry. This step is not entirely necessary, you could skip it if you don't have time. It does remove the excess water and allows the flavors to stick to the leaves.

Transfer some of the leaves to a big work bowl, doing this in batches is easier than trying to do them all at once. Drizzel some olive oil and lemon juice over the leaves. Sprinkle some of the cheese mixture over the leaves, don't skimp. Mix the leaves with the oil, juice and cheese mix, rubbing and massaging the leaves and mixing well. This is where the flavors get infused into the kale.

Transfer the kale to the dehydrator shelves, and spread out into one layer. Do this with the rest of the kale leaves.

Put the lid on your dehydrator and turn to 135F. Leave in the dehydrator 8-12 hours or overnight. The chips should be dry and crispy. Let cool and transfer to a air-tight container.

Gluten-Free Vanilla Bean Blueberry Muffins

Every time I post a new gluten-free bread recipe, I mention how hard it is to find a recipe that doesn't end up tasting like a souffle. Most of the time they are just too eggy. And everyone knows how I feel about that.

These muffins are not eggy at all. They have a little bit of a spongy texture. Hubs was turned off by this (he is funny about that kind of thing), but everyone else loved them! They are so good warm from the oven with a cup of hot coffee (with coconut milk of course) on a chilly morning.

I am going to say that this recipe was inspired by the one on the back of the Mama's Almond Blend Flour bag, I ended up changing quite a but of the original recipe. I didn't have butter, so I used cream cheese. I wanted more vanilla flavor, so I added some ground vanilla beans from Williams Sonoma. Instead of a whole cup of granulated sugar, I used half coconut sugar and half granulated sugar. I think next time I might use just coconut sugar, no need to use white sugar if its not needed. I also didn't have any xanthan gum (that stuff is expensive!) so I used ground chia seeds. There are a few more changes I made to the recipe but I don't feel like listing them (lazy).

I used Mama's Almond Blend Flour, but I think the recipe should work with other gluten-free flour blends. I got Mama's on sale and this is the first time I have used it. It is mostly rice flour and for that reason I don't think I will purchase this flour again. I just have such a bad reaction to rice, my hands swell up and get all itchy, its just not worth it to me. But it is a great blend if you don't care about rice.

Gluten-Free Vanilla Bean Blueberry Muffins
(inspired by the recipe on the Mama's Almond Blend Flour bag)

2 cups Mama's Almond Blend Flour (or other gluten-free flour blend)
2 teaspoons baking powder
1 1/4 teaspoons ground chia seeds
1 teaspoon ground vanilla beans (or one vanilla bean split and scraped)
1/4 salt
1/2 cup cream cheese or butter or ghee, softened
1/2 cup coconut sugar
1/2 cup granulated sugar
1 cup yogurt (Greek or regular; vanilla or plain)
1 egg, beaten
1 teaspoon vanilla extract
1/4 cup heavy cream, coconut milk, or whole milk
2 cups frozen blueberries
2 tablespoons sugar mixed with 1/2 teaspoon ground vanilla beans (optional)


Preheat oven to 375F. Line muffin tins with muffin cups or grease non-stick muffin tins.

In a medium bowl whisk together flour, baking powder, chia seeds, ground vanilla beans, and salt. Set aside.

In a stand mixer (or with a wooden spoon) cream cream cheese and sugar. Stir in yogurt, egg and vanilla. Beat 1 minute on medium speed until well combined. Stop mixer and add half the flour mixture and cream. Mix on lowest speed for 10 seconds. Repeat with remaining flour. Remove mixing bowl. Fold in blueberries.

Fill muffin liners to the top with batter. Lightly sprinkle the sugar and vanilla bean mixture over the top of the muffin batter.

Bake in preheated oven for 25-30 minutes (20-22 minutes for mini muffins) or until the tops are light golden brown and a toothpick inserted into the center of a muffin comes out clean.

Healthy Pumpkin Spice Latte in the Crockpot! (paleo - no dairy or refined sugars)

I hope you all are enjoying your fall as much as I have been. I have been loving the cool weather, the subsequent warm clothes, the changing leaves and the pumpkin flavors. I have been posting a lot of pumpkin recipes as of late, mostly because I LOVE pumpkin flavors.

Here is another pumpkin recipe for your enjoyment! This time its a healthy pumpkin spice latte. Yes, that's right, HEALTHY! The lattes you get at any coffee shop are full of nasty things for your body. Preservatives, corn syrup, sugar, oils, dairy, etc... Yuck, yuck, yuck. (Okay, I will admit that I love the Pumpkin Spice Lattes at Sbux, but my body does not.) This recipe is made with whole and nutritious ingredients: coconut milk, pumpkin puree, maple syrup, coffee and spices. All natural and yummy!

I made this in the crock pot for a Harry Potter movie night. We have been working through the Harry Potter series with a friend and my little brother. Its been a blast. I've read the books quite a few times and seen the movies just as many. I am a unrepentant Potterhead. My brother, on the other hand, hasn't read the books (goes against everything I hold dear to let him watch the movie before reading the book, but he is not a reader) so its been so fun to watch him experience the stories for the first time.

There were a few people at our movie showing that are not concerned with healthy eating, and are usually totally turned off by food that is actually good for their bodies. I didn't even tell them this was a paleo drink and they didn't notice. My little J, who is a coffee addict at two years old, loved this latte too.

This recipe made enough for the five of us enjoying the movie and about three cups for me to enjoy over the following days. The original recipe called for a really small amount of coffee and I thought that wasn't enough, so I changed that amount. I also added some maple syrup because I thought it needed a hint of sweetness. I served this with homemade whipped cream that I had in the refrigerator. Usually I would serve something like this with whipped coconut cream, but I had the whipped cream and it tasted lovely.

I would totally recommend this recipe for a cool fall day, perfect for a pumpkin carving party or trick-or-treating. I can just imagine sitting around a bonfire with a cup of this yummy drink and some roasted marshmallows. Throw in a little guitar and an impromptu sing-a-long and you have the perfect fall evening.

It would be so yummy with these paleo pumpkin chocolate chip muffins or this paleo pumpkin bread. Its great hot and chilled. I just put the leftovers into some travel coffee mugs and stuck it in the fridge. When I needed a pick-me-up through out the day I had a gourmet latte ready and waiting. The original recipe says you can make this on the stove top, but that it is better in the crock pot because the flavors have more time to meld. I haven't tried it on the stove top, but I am sure it would be fine.

What are your favorite pumpkin recipes? Leave a comment and let me know!

Happy fall!!

XOXO,
Coco

Pumpkin Spice Latte [paleo - no dairy or refined sugars]
(recipe adapted from Wellness Mama)

• 4 cups of Unsweetened Coconut Milk (or 2 cans of coconut milk)
• ¼ cup canned pumpkin (without added sugar) 
• 2 tablespoons of natural vanilla extract
• ½-1 tsp of pumpkin pie spice ( or ½ tsp cinnamon and a sprinkle of cloves and nutmeg)
• 4 cup of strong coffee
• 1/4 cup maple syrup
• Optional topping: whipped cream or coconut cream (recipes follow)

Pour all ingredients except heavy cream into crock pot. Use immersion blender or whisk to mix well.

Turn crock pot on low for 2 hours until hot and flavors are incorporated.

Top with whipped cream or whipped coconut cream. Serve hot or chilled.

Whipped Cream: In a chilled mixing bowl whip 1 cup cold heavy whipping cream, 1 tablespoon powdered sugar (optional) and 1/2 teaspoon pure vanilla extract. Whip with a mixer or by hand until stiff peaks form. Do not over whip or you will have butter instead of whipped cream.

Whipped Coconut Cream: Put a can of full-fat coconut milk (more info on coconut milk) in the fridge for a few hours. When it has chilled remove the can from the fridge without shaking or jostling too much. Open the can and scoop out the white cream and fat that has risen to the top, be careful not to get the cloudy liquid that has settled to the bottom of the can. Now whip the creamy white coconut cream until you have whipped cream consistency. You can add a small amount of vanilla if you wish.



Other paleo pumpkin recipes:

paleo pumpkin bread

paleo pumpkin chocolate chip muffins

Sweet Potato Cottage Pie (Paleo Freezer Meal)

Cottage pie is one of my favorite comfort foods. It is also one of my go-to meals. Its pretty easy to make and I usually have the ingredients on hand.

Follow me on Instagram (@coreysuzanne) for more inspiration (and some cute kiddo pics too!)

When I did my Whole30, I was craving cottage pie and just had to figure out some way to replace the white potatoes in the classic Irish/English dish. I had seen a recipe for sweet potato cottage pie somewhere on Pinterest (follow me!) but it was made with sugary, cinnamon cream cheese. That was not an option. So, I came up with this recipe instead.

The mustard knocks the sweetness of the potatoes down a notch and gives this dish a great savory flavor. This is such a cozy dinner. If you use a cast iron skillet or a dutch oven and bake the sweet potatoes you can even get away with making this dish in one pot! Easy clean up!

I have made extra baked sweet potatoes one night and the next night made this cottage pie. Baked sweet potatoes peel extremely easily and  you don't have to reheat them because you are going to toss the whole thing in the oven away!

I am all about freezer meals. Its essential to have some meals made that I can toss in the oven when I don't have time or energy or focus to make anything else. I have had a hard time finding paleo friendly meals that work in the freezer. I am working on a list and would love to hear what you make for your hectic nights. This sweet potato cottage pie is fabulous as a freezer meal. It heats up perfectly!

Check out my stash of freezer meals! Perfect for crazy (or lazy) nights.

This recipe makes enough for a family of four. For my family of 2 adults and 2 kiddos I just split the recipe into two pans and have two meals made and ready to go. Usually I will make the full recipe and put half into an aluminum loaf pan and stick it in the freezer and serve the other half for dinner.

As always, I have listed the onion as optional because I just don't ever add onion to my cooking. I do usually add a bit of onion powder for flavor. Also, technically lima beans and peas are not paleo-approved. If you are affected by legumes don't add them. 


I really hope you enjoy this dish. I love it and I am really excited to share it with you! Please leave a comment and let me know what you think of the recipe. Feel free to share this recipe on your blog. This is an original recipe so, I just ask that you link back to my blog. Also, share it on Pinterest, Instagram (#domestic360), and Facebook.

xoxo,
Coco


Sweet Potato Cottage Pie

• 1 pound ground beef (grass-fed) could use ground lamb for Shepherds Pie
• 1 cup sliced carrots (or about 2 large carrots)
• 1 cup sliced celery (or about 2 large stalks)
• 1 cup frozen lima beans or peas (leave out for strictly paleo meal)
• 1 tablespoon chopped garlic (or 2 large cloves)
• 1/2 cup chopped yellow onion (optional)
• 1 tablespoon extra virgin olive  oil
• 1-2 tablespoons Worcestershire sauce
• 2 teaspoons stake seasoning (optional)
• 1 bay leaf
• 1/2 cup water
• salt and fresh ground black pepper to taste

• 2 medium to large sweet potatoes, peeled and cut into 1" pieces or baked
• 1/2 cup coconut milk
• 2 tablespoons coarse ground horseradish mustard
• salt and fresh ground black pepper to taste

Preheat oven to 350F.

In a large skillet (or dutch oven) set to medium-high heat, drizzle enough olive oil in the pan to lightly coat the bottom. Add the chopped garlic and onion. Saute until the garlic is fragrant and the onion is translucent. Add the ground beef and brown.

Add carrots, celery, Worcestershire sauce, stake seasoning, bay leaf, water, salt and pepper to the skillet. Cover and let simmer until the carrots and celery are cooked. 

Meanwhile, boil a salted pot of water and add the sweet potatoes. Boil until cooked through. (Alternatively: stab raw sweet potatoes with a fork all around. bake at 400F for 45 minutes to an hour or until tender. Peal when cool enough to handle.) Drain and return to the pot or a large mixing bowl. Mash the sweet potatoes and add coconut milk, mustard, salt and pepper.

Transfer the beef mixture to a casserole dish (or leave in the skillet if using cast iron or dutch oven). Spoon mashed sweet potatoes over the beef and smooth out to cover the beef.

Bake for 20 minutes or until the sweet potatoes become a little crusty.

FREEZER MEAL OPTION

Prepare as directed above, except transfer beef to an aluminum baking dish and top with sweet potatoes. Cover with tin-foil and label. Freeze for up to 6 months. To reheat: Preheat oven to 425F. Leave foil on and bake for 35-45 minutes. Remove foil and bake an additional 15-20 minutes or until heated through and sweet potatoes are a little crusty.

Paleo Pumpkin Chocolate Chip Muffins (vegan option)

I have said before that I am a little scared to try new paleo muffin and quick bread recipes, because they often end up tasting much more like a souffle than a muffin. There is just too much egg texture and flavor for my palate. I have been on a success streak with my paleo baking as of late (see Paleo Pumpkin Bread, and Peach Blueberry Nutty Crisp) and I am gung-ho to try some other recipes!

This is a new recipe from PaleOMG (super great paleo blog, check it out!). I haven't ever had pumpkin flavors with chocolate and I was a little apprehensive. I know, I know. How silly of me. Of course chocolate goes with pumpkin. Chocolate goes with [pretty much] everything! 

These muffins turned out wonderfully! I made five regular sized muffins and nine mini muffins for the little one. J loved them and ate about 6 mini muffins before breakfast was over. I just love that I can give him such healthy food and he will gobble it up!

Once I gotten into making these muffins I realized I only had two eggs and the recipe called for three. Luckily, I remembered having read about replacing eggs in baked goods with chia seeds, this is a popular vegan replacement. When mixed with water, chia seeds form a sort of thick jelly very similar to raw eggs. For replacing eggs you grind up the chia seeds (I used our coffee grinder) and mix with water. I did this for one of the eggs called for in the recipe and used my other two regular eggs. I am pretty sure that if you wanted to make this recipe vegan you could just use the chia seed concoction for all three eggs. 

Here is the recipe for vegan egg replacement with chia seeds:

3 tablespoons warm water

1 tablespoon ground chia seeds (use white chia seeds if making something light in color)

Mix water and chia seed meal together with a small whisk or a fork in a small bowl. Let congeal for about 5-10 minutes, or until it is the consistency of a raw egg. Makes one egg replacement

These muffins are wonderful warm with a hot cup of coffee or a glass of apple cider. I love the way the spices play off of the chocolate, it kind of like a Mexican hot chocolate. The pumpkin is subtle and lovely, just the right amount of sweetness. Oh the wonderful, wonderful flavors of fall!

Paleo Pumpkin Chocolate Chip Muffins

(original recipe from PaleOMG)

• ⅓ cup pumpkin puree
• ⅓ cup maple syrup
• ¼ cup coconut oil, melted
• 3 eggs, whisked
• 1 teaspoon vanilla extract
• ¼ cup coconut flour
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon powdered ginger
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt
• ½ cup Enjoy Life Mini Chocolate Chips

Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease with coconut oil.

Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.

In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.

Pour dry ingredients into wet ingredients and mix well. Fold in chocolate chips.

Using an ice cream scoop or a large spoon scoop batter into lined or greased muffin pans. 

Bake for 35-40 minutes. Remove muffins from pan and cool on a wire rack. Enjoy warm or at room temperature.

Roasted Avocado with Cheese

Here is another really quick post that started as an Instagram (follow me!) picture and has so many recipe requests that I had to do a blog post.

I've seen a few different variations on this recipe floating around on Pinterest (follow me!) and I was a little scared to try it out. I mean, warm avocados did not sound good to me at all. But, I was wrong. So very, very wrong.

Warm avocado with gooey cheese and spicy hot sauce is wonderful! Its creamy, cheesy, and bursting with flavor. Its a bonus that this recipe is so simple and easy to throw together.

I have been eating this for lunch, but it would make such an impressive dinner party dish. Maybe as the salad course?

Roasted Avocado with Cheese
(recipe adapted from Morsels and Musings)

• 1 avocado
• about 4 tablespoons shredded Italian blend cheese (divided)
• hot sauce
• fresh lime wedge
• salt

Turn on the broiler and cover a cookie sheet with tin foil, this will make clean up a breeze!

Cut the avocado in half and remove the pit. Score the meat of the avocado in a diamond pattern and place on foil-covered cookie sheet meat side up.

Sprinkle a little salt over the meat of the avocado and add a few splashes of hot sauce. Fill the pit hole with cheese and then spread cheese over the rest of the meat. 

Place the cookie sheet in the oven on a middle rack. Watch it carefully making sure it doesn't burn. When the cheese is melted take the cookie sheet out of the oven and allow to cool for a few minutes before eating. Squeeze a little fresh lime juice over the avocado and dig in!

NOTE: I haven't experimented with this recipe yet, but I am thinking adding some chopped pepperoni would be good. Or using cheddar or feta instead of Italian blend. Maybe adding tomatoes, garlic and cilantro, or olives and roasted red pepper? I bet it would be awesome done on the grill instead of in the oven, adding some smokeyness. There are so many options! Roasted avocados are going to be on my weekly rotation for sure!

Pumpkin Pie Dip (no refined sugars!)

I made this today and posted it on Instagram (you should follow me!), then decided I should just toss the recipe up here for you all to enjoy too! 

I made something similar to this for J's first birthday party. That recipe was very tasty, but full of refined sugars and not something I would feel comfortable feeding my family on a regular basis. 

This newly refurbished Pumpkin Pie Dip recipe is so yummy! Its creamy, pumpkin-y, spicy, and slightly sweet. It tastes just like fall should. Plus, its the perfect kid-friendly snack, J loved it!

#fall #recipe #pumpkinspice

PUMPKIN PIE DIP
1 block of cream cheese (softened)
1/2 can of pumpkin
1-2 tablespoon(s) coconut sugar
1-2 teaspoon(s) pumpkin pie spice  

Stir the cream cheese until smooth. Add pumpkin and mix well. Stir in sugar and pumpkin pie spice until well incorporated.

Serve with apples, pears, gingersnaps or graham crackers. Store in an air-tight container in the fridge.

Paleo Plate Envy - 8/28/13

Here is some Plate Envy to feast your eyes on. There are recipe links in the caption, and there are more recipes to come. I really hope this is inspiring and makes you realize how easy home cooked, delicious, healthy meals are! 

Top Left-Shredded BBQ chicken (homemade paleo BBQ sauce recipe) with avocado, red bell peppers, sugar snap peas. Top Right-Chicken parm eggplant sliders with roasted asparagus.  Bottom Left-Cool veggie-packed gazpacho (recipe) with stake and fried plantains. Bottom Right-Hamburger with arugula and tomato, avocado, cucumber, cilantro salad.

Leave a comment and let me know what you think!

XOXO,

Coco

My Whole30 Journey - Conclusion

This has been a crazy Whole30 Journey. I have learned a lot about the food I eat, the way my body reacts to that food, and they way I want my body to react. I have also given into the fact that what I eat makes a HUGE difference in my day to day life.

I started this journey thinking that I was a pretty healthy eater. I was on the "everything in moderation" diet and was pretty happy with the way things were going. I ate a lot of fruits and veggies, a good mix of whole grains and tried to replace meat at least twice a week with beans or the like. I had the occasional stomach or head ache. I slept poorly (could be attributed to my children), and got that midday nap craving. But I was fairly certain that none of these things were diet related.

WRONG!

Once I got into the Whole30, around the start of Week 3, I stared feeling amazing. No intense cravings, no aches and pains, so sleeplessness or midday crash. I loved the food I was cooking and eating. You can read more about this in my weekly updates: Week 1, Week 2, Week 3, and Week 4.

The Reintroduction process was extremely informative. As much as I wanted to dive into a block of cheese at the end of my 30 days, I didn't want to waist all of that hard work. I had spent 30 days cleaning out my system, I didn't want that all to go down the drain. I am really glad I did the reintroduction because I learned where my stomach aches and sleeplessness were coming from. You can read all about my reintroduction process and what I learned here.

I will be honest, I haven't kept to a paleo diet since completing my reintroduction. I have lapsed back into my old habits. I am blaming it on being on vacation and then at the county fair for a week and I know that when we go to the beach in September I am not even going to try. I am considering doing another Whole30 after we get home from the beach, just to restart. I have noticed a difference in my body and I want to get back to paleo si I can start feeling awesome again.

I am a all or nothing kind of girl. I need structure. I can't say, "Oh, I'll just have a small piece of cake." or "A little pasta won't hurt." Before I know it the whole pot is gone. In a way it was easier to be on the strict Whole30 because I had a plan and a goal. I am thinking that I need to be strict with myself and perhaps have a designated "cheat day." But even then, I think, grain-free will be a goal.

I would like my cousin, Tee, tons of credit for getting me to go on this journey. She is truly an inspiration. She has taken this on so fully that many of my other family members (8 to date) have started their own Whole30 journeys. She has seen many more wonderful and amazing results than most people, and I am hoping to get her to do a guest post about her experience. (Hint, hint!)

So many people have asked me if I thought this journey was worth it, and the answer is an overwhelming, YES! I would recommend the Whole30 to everyone and anyone. I have learned so much about my body and my eating habits. It was so worth a month without cheese. I would especially recommend the Whole30 to anyone with unexplained issues, i.e., breakouts, stomach aches, migraines, joint pain, sleeplessness, etc...

Seriously, its only 30 days. You can do this! Take a line from Nike, and "Just Do It!"

I would love to hear if you are taking on your own Whole30 Journey. Please leave a comment, let me know what you think.

XOXO,

Coco

My Whole30 Journey - Cool Veggie-Packed Gazpacho

I am often asked where I am from, or where my family is from. Its a nice way of asking why I my coloring is as dark as it is. The truth is that I am fully American, like Mayflower American. Okay, maybe not that far back, but almost! I usually appease people with an answer that will give them the information they want: I have dark skin and hair because part of my dad's family is from Spain.

Spain is responsible for some pretty awesome contributions to this world. The language, the classical guitar, some awesome artists (Dali, Picasso, etc...), the siesta, and of course the food! Spanish tapas is one of the best culinary experiences available. 

Tapas is basically a smorgasbord of small portions of different appetizers or snacks. Usually you would order a few different items and share amongst the table. The idea is that you would have more opportunity for conversation because you aren't focused on eating an entire meal, and because you are sharing everything on the table. A little sangria doesn't hurt either!

One of the things I always order at a Spanish tapas resteraunt is gazpacho. Essencially cold soup. Gazpacho can really be anything from fruit soups (Tropical Fruit Gazpacho recipe) to salsa type soups. Everything in gazpacho is always fresh and flavorful. Its really so refreshing to sip down a cup of this chilled soup.

gazpacho served with stake and fried plantains (Whole30 approved!)

This particuallar recipe has been tweeked from Ina Garten's recipe. I added some extra veggies, and some fresh cilantro (love me some cilantro), and a little kick of jalapeno. I think my additions just kick up the recipe. 

I love a good bowl of this cool Spanish soup on a hot day. It has amazing flavors, spicy and fresh, it just makes your mouth sing! Its also packed with fresh veggies so its awesomely healthy.

heck yes! make your body happy!

Unless you are on a no-vegetables diet, this will be approved! Its paleo/primal/caveman, nut, grain, gluten, sugar, sweeteners, fat, soy, egg, and dairy free, its also vegan and raw. I mean come on! Talk about healthy! Its also pretty simple to make, just toss your veggies in a food processor or blender and then let it all chill so the flavors blend. Its a pretty impressive little soup for a dinner party or just keep it all to yourself and take it to work for lunch.

Cool Veggie-Packed Gazpacho
(adapted from Ina Garten's The Barefoot Contessa Cookbook, foodnetwork.com)

• 1 hothouse cucumber, halved and seeded, but not peeled
• 1 zucchini 
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1 red onion (optional)
• 5 garlic cloves, minced
• 1 bunch cilantro
• 23 ounces V8 tomato juice (3 cups)
• 1/4 cup good olive oil
• 1/2 tablespoon kosher salt
• 1 teaspoons freshly ground black pepper
• Optional garnishes: fresh cilantro, lime wedges, avocado

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over-process!After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. Garnish as you like and serve with crusty bread, tortilla chips, or just on its own.

Prep Time: 20 minutes
Serves: 4-8 (depending on your portion sizes, I got about 8 servings)