Tag Archives: paleo snacks

Favorite Strawberry Muffins

16 May

Strawberry picking season is here!  Since strawberries are one of the most heavily contaminated crops, buying organic or local are your best bets.  Not only do they taste a million times better, they are richer in antioxidants, and not laden with harmful pesticides.  Resist the urge to buy the commercially grown strawberries on sale 2 for $6.99.  I will admit that was me, in the dark and loading up my cart, remaining naive so I didn’t have to pay more.  I slowly realized that all of my time spent ensuring I was eating clean and cutting out toxic foods (sugar, grains, gluten) was partly in vain.  I was ignoring the chemicals in my otherwise clean choices. Read here.  No better day to start than today! OK, on with the recipe.

This is my family’s favorite muffin.  I can even get my pickier oldest to pack them in her lunch.  They’re made from nutrient packed coconut flour, super food coconut oil, sweetened only with strawberries and puréed banana, and inspired from one of my favorite recipe sites–Comfy Belly.  The strawberries keep them super moist and you’ll never believe they don’t have a ton of honey or agave to make them so sweet.

  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 4 eggs
  • 1 very ripe banana
  • 1 Tbsp pure vanilla extract
  • 1/3 cup coconut oil, melted
  • 1 heaping cup strawberries, diced fine (this is about one plastic container)

Preheat oven to 350.  Combine first three ingredients in mixing bowl.  Add remaining ingredients (minus strawberries) to food processor or mini chopper and combine thoroughly.  Pour wet ingredients into dry ingredients and whisk thoroughly.  The batter will become thick quickly, this is normal.  Fold in diced strawberries.  Spoon batter into lightly greased (with coconut oil) muffin tins or non-stick liners.  Bake for 18-20 minutes.  Makes about 10-12 standard muffins or 18-24 mini muffins.
**Pictures are from a double batch

Enjoy,

Heather

More “Lara” balls please!

22 May

“Lara” balls are a hot commodity in our little corner of the world. Everyone we introduce to them instantly falls for their deliciousness, ease to make, and simple clean ingredient list. They are also perfect for kids and babies…bite sized, not too crunchy balls of high protein/high fat/naturally sweet yummy goodness.

I have the distinct pleasure of hosting an amazing group of cadet women most Friday evenings to unwind from the week. They are often my test group for recipes and they too have fallen for “Lara” balls. Here are a few new concoctions we tested recently to keep your “Lara” ball stock interesting:

No Bake Fig Newtons
If you used to love Fig Newtons, you will love these!

  • 2 cups nuts of your choice (I like a mix of almonds, walnuts and pecans)
  • 1 cup figs
  • 1/2 cup unsweetened coconut
  • 1/2 Tbsp coconut oil
  • 1 Tbsp pure vanilla extract
  • 1 tsp sea salt (to taste)
Cherry Pistachio
Fun, different and colorful! 

  • 2 cups pistachios, shelled
  • 1 cup dried cherries or craisins
  • 1/2 Tbsp pure vanilla extract
  • 1 tsp sea salt (to taste)
  • 1-2 tsp warm water (add at the end if the mixture is not sticky enough)

Macadamia Medley
Irresistibly buttery 

  • 1 cup macadamia nuts
  • 1 cup pecans
  • 1 cup pitted dates
  • 1 Tbsp vanilla extract
  • 1 tsp sea salt (to taste)

Kona Coconut
Inspiration came from a cup of Green Mountain Island Coconut coffee I had the other day that was sinfully delicious! 

  • 2 cups nuts of your choice (I like almonds and walnuts for this one)
  • 1 cup unsweetened dried coconut
  • 1 cup dates
  • 1/2 Tbsp coconut oil
  • 2-3 Tbsp ground coffee
  • 1 Tbsp pure vanilla extract
  • 1 tsp sea salt (to taste)

For all “Lara” balls: Pulse nuts in food processor, add rest of ingredients and pulse until the mixture begins to clump together enough to form balls. A lot of times I end up adding “a little more of this, a little more of that” depending on the day. Get creative! If your mixture isn’t sticking together, try adding a tsp at a time of warm water and pulse again.

Enjoy,

Heather

Baba Ganoush

4 Feb

I love this recipe.  Not only does it motivate me to eat my vegetables, but my kids eat this stuff like it’s their job.  This is also one of my go-to appetizers, people rave about it, and the best part is knowing how healthy the dip itself is.  I used to live on hummus before I made the change, but I have never thought about it since.

  • 2 eggplants, peeled, cut, roasted
  • ½ c pine nuts, toasted
  • 1/3 c tahini
  • ¼ c mayo (optional)
  • juice of 1-2 lemons
  • 2 tbsp cumin
  • 2 tbsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • ½ c chopped parsley

Cover and roast the eggplant on a nonstick surface at 375 until soft and brown.   (about 60-90 min)

Toast the pine nuts until they are golden brown.

In a food processor, pulse the pine nuts with the cumin, chili powder, salt, pepper, and garlic powder.  Add eggplant and blend  until smooth.  Add tahini, mayo, and lemon juice.   Blend.   Add chopped parsley.  Taste it.  Go back and add lemon juice, or tahini, or salt if it needs it.  🙂

Serve chilled, with crudités, or a veggie chip of your choice.

Enjoy!
Leigh

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