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A week full of Healthy Halloween treats! #3 Whoopie Pies With Pumpkin Filling (Paleo, gluten/grain-free)

Thursday, October 29th, 2015
  • 1 cup blanched almond flour
  • ¼ cup raw cacao powder
  • 4 teaspoons coconut flour
  • 3 tablespoons coconut palm sugar
  • ½ teaspoon baking soda
  • 2 tablespoons + 1½ teaspoons coconut oil, melted
  • ⅓ cup coconut milk, full fat
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 tablespoon raw honey
  • ¼ cup chocolate chips
Pumpkin Filling:
  • ⅓ cup pumpkin puree
  • ⅓ cup coconut butter, melted*
  • 2 tablespoons raw honey
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 teaspoon water
  1. Preheat oven to 350°F and line cookie sheet with parchment paper.
  2. Mix together the almond flour, cacao powder, coconut flour, coconut palm sugar, and baking soda.
  3. In a separate bowl, whisk together the coconut oil, coconut milk, egg, vanilla extract, and honey.
  4. Using a rubber spatula, mix wet and dry ingredients together, then fold in chocolate chips. Do not over mix.
  5. Cover dough and freeze for 40 minutes or until easy to handle.
  6. Scoop about 2 teaspoons of dough into the prepared baking sheet (I use this cookie scoop), and using the palm of your hands flatten each cookies, spacing them on the baking sheet about 2-inches apart. If the cookies stick to your hand, use a piece of parchment paper to flatten them.
  7. Bake cookies for 10 minutes, then set baking sheet on a wire rack to cool.
Pumpkin Filling:
  1. Whisk all ingredients for the pumpkin filling together until combined.
  2. To assemble whoopie pies, drop 2 teaspoons of the filling on the flat side of the cookie. Top with another cookie.Yields: 11 servings. Store in the refrigerated in an airtight container.

A week full of Healthy Halloween treats! First up: Almond Butter Pumpkins (Paleo, gluten/grain-free)

Monday, October 26th, 2015

Halloween does not have to be just about trick or treating with sugar-loaded, teeth-rotting, disease-causing candy. There are healthier options, and this weeks’ blog is full of them.  Every day leading up to halloween I thought it would be fun for the blog to feature a unique  halloween inspired healthy treat recipe that your kids will LOVE. If you try to make one please post your pictures to our Facebook page!

All of these take less than 30 minutes to make, and are full of healthy fats, minerals and vitamins.  The first recipe is Almond Butter Pumpkins (Paleo, gluten/grain-free. I just made these and the kids had a blast!  Being deathly allergic to cinnamon, I left it out of the second batch we made and no one seemed to miss it.    Happy Halloween!


  • ¼ cup pumpkin puree
  • ½ cup almond butter
  • 2 tablespoons coconut oil, melted
  • 4 large Medjool dates, pitted
  • 2 teaspoons vanilla extract
  • 1 tablespoon raw honey
  • ½ cup blanched almond flour
  • 1 tablespoon flaxseed meal
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 70% or darker chocolate
  1. In a food processor, pulse together the pumpkin puree, almond butter, coconut oil, dates, vanilla extract and honey until the mixture is creamy and smooth.
  2. Add the almond flour, flaxseed meal, cinnamon and salt, and pulse to combine ingredients. Scrape the side of the bowl if necessary.
  3. Place mixture in a bowl, and freeze for 20-30 minutes.
  4. Roll chilled mixture into balls, about 1½ tablespoons per ball, then set on a sheet lined with parchment paper. Freeze for another 20 to 30 minutes.
  5. Cut dark chocolate into small squares, then place it on the to of each ball.
  6. Melt chocolate in a bowl over simmering water (double boiler), then using a wooden stick or a piping bag with a small round tip attached, draw pumpkin faces on each truffle.Serves: 10. Keep Refrigerated

Chocolate Avocado Strawberry Smoothie

Monday, July 13th, 2015

chocolate-strawberry-smoothie-main_xa9wn1Here’s a creamy chocolate treat to cool off on a hot afternoon with or just enjoy after dinner as a healthy end to the day. There’s an avocado in it, but it doesn’t taste like avocado at all; that’s really there for the texture. The taste is all from the strawberries and chocolate, with a little extra honey for sweetness if you like it that way.
1 cup frozen strawberries
1 ripe avocado, roughly chopped
1 tbsp. cocoa powder
1 ½ cup almond or coconut milk
½ tsp. vanilla
1 tbsp. raw honey (optional)
Dark chocolate, grated (optional)
Place all the ingredients in a blender, and pulse until everything is smooth.
Pour mix into 2 large glasses, and sprinkle grated dark chocolate on top.
Thank you Paleo Leap!

Grape Super Salad

Thursday, June 18th, 2015

grape-super-salad-11This Grape Super Salad recipe is perfect to welcome our beloved summer; it’s refreshing, full of flavor, and uses some great summer staples such as grapes, broccoli and onions. Prepare yourself for some ‘salad greatness’.

Tools You’ll Need:

  • Cutting board
  • Sharp knife
  • Measuring cups
  • Measuring spoons
  • Large Tupperware bowl with lid
  • Small mixing bowl
  • Whisk
  • Wooden spoon
  • Citrus Squeezer


  • 3 broccoli florets (remove the stems and use only the florets; try to make all florets a bit small and also the same size)
  • ¾ purple onion (cubed)
  • ¾ cups slivered almonds
  • 1 ½ cups purple grapes (halved)
  • 10 strips uncured bacon (cooked and diced)
  • 1/3 cup organic raisins
  • 1 cup Paleo Mayo ( see below)
  • ¼ cup fresh squeezed lemon juice
  • Sea salt (to taste)
  • Black pepper (to taste)


  1. Prep all of your ingredients ahead of time.
  2. Add Paleo Mayo and lemon juice to your small mixing bowl, and using a whisk, combine both ingredients well. Set aside.
  3. Toss broccoli florets, onion, grapes and almonds in your Tupperware bowl. Using your wooden spoon, mix them all together.
  4. Incorporate bacon bits and raisins to the mixture.
  5. Now your salad is ready for it’s dressing. Add the Mayo-Lemon mixture to your salad and mix it well, making sure everything is covered by it.
  6. Enjoy right away or cover with a lid to save for later! You and your family will RAVE over this…even with the broccoli n’ all!

* Makes 15 servings

* Nutritional Information: 233 calories; 21g fat; 8g carbohydrates; 4g protein.

Paleo Mayo:paleo-mayo-12

Tools You’ll Need:

  • Food processor
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Small container with a lid
  • Citrus Squeezer


  • ½ cup coconut oil (melted)
  • ½ cup olive oil
  • 2 egg yolks
  • 1 teaspoon mustard
  • 3 teaspoons of freshly squeezed lemon juice
  • Sea salt (to taste)
  • Black pepper (to taste)


  1. Plug in your food processor and prep all of your ingredients.
  2. Add yolks, mustard and 1 teaspoon of lemon juice to your food processor. Pulse a few times to mix these ingredients well.
  3. As your food processor is on, slowly pour down the olive oil (slow is key!)
  4. Once you’re olive oil is all gone, continue to slowly pour down the coconut oil to the mixture (slow is key!)
  5. Lastly, add the two remaining teaspoons of lemon juice to the mixture; pulse a few times to incorporate.
  6. Using a spatula, transfer the mayo to a mixing bowl. Add in sea salt and pepper to taste and mix well.
  7. Place Paleo Mayo in a small container and close tight with a lid; refrigerate for later use!

* Makes 1 cup. Lasts about 1 week

* Nutritional Information (per tablespoon): 126 calories; 14g fat; 0g carbohydrates; 0g protein

Lemon Honey Rosemary Chicken

Friday, May 8th, 2015
  • 2 pound boneless, skinless chicken thighs
  • 2 teaspoons fine sea salt
  • ⅓ cup olive oil
  • ⅓ cup lemon juice (juice of 2 lemons)
  • 3 tablespoons honey
  • 2 tablespoons dijon mustard
  • ⅛ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 4-5 rosemary sprigs
  • spinach, to garnish
  • chopped fresh parsley, to garnish
  1. Preheat oven to 450 degrees.
  2. Sprinkle salt on top of all chicken thighs. Arrange chicken thighs in an 8×8 baking sheet.
  3. Whisk together olive oil, lemon juice, honey, mustard, pepper and red pepper flakes. Pour mixture on top of chicken, pressing the chicken down into the mixture to cover as much as possible.
  4. Press rosemary sprigs in the dish throughout.
  5. Bake for 25 minutes or until no pink remains in chicken.
  6. Eat with some spinach or arugula. Garnish with fresh parsley

Almond Grape Smoothie

Thursday, April 16th, 2015

grape-smoothieMy boys love this smoothie! I started making it w/ Vanilla Almond Milk but quickly switched to unsweetened and they still loved it!
2 cups Spinach
2 cups Almond milk (unsweetened)
2 cups Red grapes (seedless)
2 Bananas
1/3 cup Almond butter (or other nut butter)
Combine all ingredients in a blender and pulse until smooth.

Butternut Squash & Kale Beef Stew

Thursday, April 9th, 2015

dsc_00861Butternut Squash & Kale Beef Stew
2 tbsp bacon fat, or cooking oil of choice
2 lb stew beef, 1″ cubed
1 onion, roughly chopped
4 garlic cloves, minced
1 1/2 tbsp fresh sage, minced
1/2 tsp smoked paprika
1 small butternut squash, cubed (about 4 cups)
16oz frozen, chopped kale (or one bunch fresh)
4 cups beef stock, preferably homemade
salt and pepper
In a large dutch oven heat 1 tbsp bacon fat over medium high.  Working in batches, brown the meat, making sure not to cook it through (it can turn tough).  Set browned meat aside.  Lower heat to medium and add the 2nd tbsp bacon fat.  Once it’s melted add the onions, garlic, smoked paprika, and sage to pot, along with a big pinch of salt and fresh pepper.  Cook about 8 minutes, or until the onions begin to soften and turn translucent.  Make sure to stir frequently so the mixture doesn’t burn.

Add the beef, butternut squash, and kale to the pot.  Stir to combine, then add the chicken stock and two cups of hot water.  Bring to a boil, then reduce to a simmer and let cook, covered,  for at least an hour.  I let mine go about 45 minutes longer.

Serve and enjoy.  Store leftovers in the fridge for up to a week.  This makes a HUGE batch of stew.

Roger’s Butternut Squash Soup

Thursday, January 29th, 2015

butternut_soupThis is a recipe I’ll always be grateful to Roger for sharing with me as it brings such enthusiastic smiles to my family when set at the table. Not that it’s a big surprise – when the squash comes out of the shopping bag the excitement begins. “Are you going to make the soup tonight?!” Warm, creamy and comforting, the blissful combination of flavors and the serenely smooth texture make this dish beg for seconds, thirds, and even fourths. The only thing I can think of that could possibly make this recipe better is doubling it!


  • 1 medium to large butternut squash, peeled and cut into small cubes, about a half inch
  • 3 medium-sized garlic cloves, minced
  • 1 dense tablespoon of minced fresh thyme
  • 2 tablespoons extra virgin olive oil
  • salt and fresh pepper to taste
  • 2 small to medium sized leeks, halved and thinly sliced
  • 1/4 lb bacon
  • 3 cups chicken broth or stock
  • 1/2 cup milk of choice


Preheat oven to 450°.

In a large bowl, toss squash, garlic, and thyme together with oil to coat. Transfer to a 9 x 12 inch pyrex baking dish. Sprinkle generously with salt and fresh ground pepper, and bake for about 35 minutes, stirring occasionally, until squash is soft and just turning brown.

While the squash bakes, cook the bacon in a stovetop skillet until just crispy. Remove bacon and toss leeks into skillet cooking in bacon fat until the leeks are tender and translucent, about 5 minutes.

When squash is done, remove from oven and transfer into a large soup pot along with leeks and pan drippings.

Pour stock into pot to cover squash/leek mixture about a half inch over. Add more stock if needed for this.

Bring to a boil then turn down heat and let simmer, partially covered, for about 3o minutes.

Remove soup from heat and purée with immersion blender, or in batches in a regular blender, until smooth. Add milk and blend another minute or two until desired creamy consistency is reached.

Crumble or chop the cooked bacon and stir into the creamed soup.

Reheat if necessary and serve.


Thursday, January 15th, 2015

2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
3 eggs
2 tbsp coconut oil, melted
2 tbsp honey
1 tsp vanilla extract
1/2 tsp apple cider vinegar
3/4 cup Cacao Nibs

  1. Preheat the oven to 350 degrees F.
  2. Line a muffin tin with paper cups.
  3. In a large bowl, stir together the almond flour, baking soda, and salt.
  4. In a separate bowl, whisk together the eggs, coconut oil, honey, vanilla, and apple cider vinegar.
  5. Add the dry ingredients to the wet ingredients and stir to combine.
  6. Fold in the chocolate chips.
  7. Evenly distribute the batter between the muffin tins.
  8. Bake for 12-15 minutes until golden brown or until a toothpick inserted into the center comes out clean.
  9. Leave to cool for 5 minutes before serving. Store in the refrigerator.

Homemade Blackberry Paleo Fruit Roll-ups

Thursday, November 13th, 2014

These take a while to bake but are worth it!
1. 1 pint blackberries
2. 6-7 mint leaves
3. 1/4 cup honey
4. Dash of lime juice
1. Preheat the oven to 170 degrees F.
2. Line a rimmed baking sheet with parchment paper or a Silpat mat.
3. Place all of the ingredients into a blender or food processor and puree until smooth.
4. Pour the mixture onto the baking sheet and spread evenly with a spatula.
5. Bake for 5-6 hours, or until completely dried out but still sticky.
6. Remove the pans from the oven and allow to cool for at least 30 minutes.
7. Cut the mixture into long strips. Start at one end and roll up each strip.
Store in an airtight container.