Paleo Egg Roll in a Bowl

Major Asian flavor cravings this weekend and I remembered I’d pinned a recipe on pinterest for a paleo egg roll in a bowl a while back, so I looked it up and made it. Not only was it extremely easy to make, it was exactly the flavor I was wanting and super healthy!

The original recipe is from Ancestral Nutrition and can be found here. There are so many options to modify this recipe too with different proteins and/or sauces!

The only modification I made was with the cabbage – to save time, rather than buy a head of cabbage and slice it, I bought a bag of shredded coleslaw mix (the red and white cabbage with carrot) and used the entire bag. For the carrot, I used my vegetable peeler to get it into real thin strips. It doesn’t seem like the 1 tbsp of coconut oil will be enough to saute, but it is – it provides enough moisture to cook the cabbage down and let it “fry” without leaving it super oily. Coconut aminos is a tasty soy sauce alternative (soy and gluten free!) and sesame oil is a flavor handy oil to have on hand, most people wouldn’t think they’d use it very much, but once you do it finds its way into things more often 😉

I’ll definitely be making this again, and will probably experiment with ingredients (I’m thinking egg, maybe shrimp, sriracha, etc.)!IMG_6357[1]IMG_6358[1]IMG_6361[1]

Recipe Review-Maple Freezer Fudge

A couple of weeks ago, I made Maple Freezer Fudge from Healy Real Food Vegetarian (yes, I’m Paleo, but I love me some vegetarian websites, I probably eat more vegetables than a vegetarian). I really liked that the recipe had very few ingredients and was quick to make! I’m a big fan of recipes that I can throw together in 20 minutes, and that I always have ingredients on hand for.

It was good, but it didn’t really satisfy my desire for fudge. It really did taste very coco-nutty, which I’m totally fine with, but I would call it coconut freezer fudge. I added a chocolate drizzle (Enjoy Life), just because I felt like it might dress it up, but other than that, I followed the recipe exactly.

I love the idea of the recipe – so I could see maybe doubling the batch and using the same size pan so it’s thicker, and experimenting with ingredients. Maybe a little less coconut oil, and add melted Enjoy Life chocolate for a chocolate fudge.

Also-extremely sweet!photo 1 (25)photo 2 (26)

Recipe Review-Paleo Pumpkin Spice Poppers!

Truth be told, I rarely bake anymore. Not that I don’t miss it, I just don’t eat baked goods even if they are healthier, paleo-friendly, etc. Honestly, I’ve come to recognize how my brain and body feel when I eat sugar and I’m just not a fan anymore. That said, the holidays this year brought about the itch to bake. Seth and I had an ugly sweater party to go to in mid-December, and we always bring a lot of food (good cheeses, meats, raw honey, nut crackers, PIG CANDY), but I wanted to take something sweet this year, yet still on the healthier side, enter Paleo Pumpkin Spice Poppers from Rubies and Radishes!

They’re fabulous. Just hands down, FABULOUS and I highly recommend! The recipe is really easy to follow, and is one that you can make, then do something else if you’re busy (aren’t we all?), let them cool (go do something else), then finish the last step before heading to your get together. I followed the recipe exactly, and they turned out perfect; like little miniature doughnut holes – doughnuts were my all time faileo food, I lived for doughnuts pre-paleo.

A few notes:

  • For the coating, I did use raw, organic maple sugar (ever since discovering this stuff, I’m a huge fan!)
  • I waited longer before rolling them in the butter/sugar/cinnamon mixture, so mine had been cool for some time
  • Even though I followed the recipe exactly – I yielded quite a bit more (fine by me!)

They were gone half-way through the ugly sweater party:photo 1 (22)photo 2 (23)

And the debut of 2013 Ugly Sweater, just for you 🙂photo 1 (23)photo 2 (24)

Cake in a Mug!

I never took the time to bake myself a paleo cake for my birthday, but cake sounded so good (really, when does cake not sound good?), so I decided to try the 5 Minute Dessert: Paleo Chocolate Cake in a Cup recipe from Oh Snap! Let’s Eat!

I followed the recipe (which you could pretty much do anything with), and because my mint is out of control, I added a sprig of cut up fresh mint to my mixture. Mine was still a little dry, so next time I think I’d use either a little less coconut flour, or add a little coconut oil. I did use organic half and half, because it was open as I didn’t know if I’d be able to get through freshly opened coconut milk in the next couple of days. Next time, I’ll go dairy free 🙂DSCN0147

What an easy, and satisfying indulgence!

Paleo Party Treats

I had a lia sophia jewelry party this past Saturday-they’re so much fun! Awesome ladies, gorgeous jewels, yummy healthy food, and vino. What could be better? I always take these parties as opportunities to try some new tasty finger food recipes-Ala paleo style 🙂

I ended up with Paleo Cookie Dough Truffles, Chili Roasted Pepitas, and a whole smorgasbord of other goodies.

Here are the Paleo Cookie Dough Truffles from Frisky Lemon Nutrition:Paleo Cookie Dough Truffles

I chose to use raw honey. My recipe took 3 1/2 TBSP of coconut flour. My yield was about 45, as I made them just a little more bite size. I used my Kitchen Aid mixer to incorporate all ingredients, and it was very convenient. They do soften fairly quickly, so keep in the refrigerator until ready to serve, and continue bringing more out. I chose not to dip them in chocolate as I thought they’d be sweet enough as is-and they were perfect!!! They were a huge hit. What a fabulous recipe (oh, and super easy too!) 🙂

The other recipe I made was Chili Roasted Pepitas. Whether or not seeds are considered “paleo” depends on who you ask. I typically do not eat them, as they’re difficult to digest (that whole external shell to protect the inside fruit thing…). I had purchased some a while back for a specific recipe, and all I could find at the time was a huge bag of them, which have sat in my pantry ever since. I decided to use them up with this recipe from elana’s pantry: Chili Roasted Pumpkin Seeds. I followed the recipe exactly (again, super easy!), and they were so good! I was pleasantly surprised with how light and airy the seeds became after toasting, and they’re a great crunchy, healthier snack to have sitting around instead of crackers or granola.

I also made Dark Chocolate Pistachio Sea Salt Bark from Whole Living (my fave magazine ever). I tried this recipe from the magazine about a year and a half ago, and have been making it ever since. It’s probably one of my most requested recipes. I rub butter on the pan, instead of using cooking spray (yucky), and I don’t measure anything. I melt about 3/4 of a bag of Ghiradelli dark chocolate chips, I sprinkle with lots of shelled pistachios, and grind more sea salt than you’d expect. Salt and chocolate = yum. Another go-to super easy recipe that always gets rave reviews. I’ve also changed up the ingredients with lots of different things, and it’s always been successful, too.

I’d also baked a wedge of brie, and paired it with organic blueberry preserves, and had the usual fresh fruit, crisp vegetables, nut crackers, and it wouldn’t be a party without bacon 🙂