Monday, September 30, 2013

Chocolate Cake (Paleo)

Last week we had the missionaries come over for dinner.

It was also the week that I was trying a bunch of new recipes.

I decided to try this recipe for dessert. My kids were a little nervous and were looking for the back up plan. (So I caved in and bought ice cream)

But these turned out REALLY good! The Elders went back for seconds and so did the kids!


I found this at The Unrefined Kitchen (here). And this is the recipe straight from there:

Chocolate Construction Cake
Cake Ingredients (for ONE 8″ round cake* about 1 1/2″ thick–the cake pictured was two cakes stacked on top of each other):
1/3 cup coconut flour
1/4 cup arrowroot
1/4 cup almond flour
1/4 cup cacao powder or cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/3 cup honey
3 eggs
1/3 cup melted coconut oil (if you aren’t avoiding dairy, you can use melted butter here)
2/3 cup almond milk
1 Tbsp. lemon juice
1/2 tsp. vanilla
Cake Directions:
1. Preheat oven to 350 degrees. Line an 8″ round cake pan with parchment paper.
2. Combine coconut flour, arrowroot, almond flour, cacao, baking soda, salt and baking powder in a bowl and whisk to combine.
3. Add honey, eggs, coconut oil or melted butter, almond milk, lemon juice and vanilla to the dry ingredients and mix well. (I use an electric hand mixer.)
4. Pour cake batter into parchment paper-lined cake pan. Bake at 350 degrees for 17-22 minutes. Remove from oven when toothpick inserted comes out clean. Try not to overbake!
5. Cool completely and frost cake with chocolate coconut whipped cream frosting (below), if desired.
Chocolate Coconut Whipped Cream Frosting
Frosting Ingredients (I doubled the recipe for the two cakes stacked on top of each other):
1 can coconut milk (I prefer the Thai Organic coconut milk as it seems to be thicker when it separates than non-organic)
1 Tbsp. cocoa
1-2 Tbsp. honey
1 tsp. maple syrup
1 tsp. vanilla
1. Put can of coconut milk in fridge for a few hours or a day or two. (Do not shake the can.)
2. Do NOT shake can, but open it with can opener.
3. Scoop out top “cream” layer with a spoon into a bowl. (For me it ends up being 1/3 – 1/2 can.) Save the liquid at the bottom of the can for something else.
4. Whip the cream until it becomes the consistency of whipped cream. (The first time I made it I actually had to add some of the watery liquid to thin it out a bit.)
5. Add cocoa, honey, maple syrup and vanilla if using and whip to combine. Add more sweetener or cocoa if desired!
6. Spread on cooled cake and decorate however you like!
*The cake I think is pretty self-explanatory. Just dig out a corner of the cake with a fork and pile the crumbs in another part of the cake. Place your construction toys wherever you like!
Here are the pictures of ours:

Sorry for the blurry iphone picture!
I obviously didn't follow the instructions very well on the frosting. I ended up using 2 cans of coconut milk. But you know what? I made this cake again the next night and it was still a hit!
Definitely another keeper!

Saturday, September 28, 2013

Egg Bake Casserole

This is what happens when I totally forget to take a picture before it is all gone!

"Wait! Nobody eat anymore, I've got to take a picture!" (an on the iphone too - sorry!)

This was good! 8 stars!

I found it here.

Egg Bake
1 lb. ground sausage
1/2 cup chopped onion
1/2 green pepper, chopped
2 mushrooms, chopped
12 large eggs
1 cup almond milk
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
1/4 tsp. rosemary
tomatoes/salsa for serving, if desired
1. Preheat oven to 35o degrees. Grease a 9×13 pan.
2. Brown the breakfast sausage in a  medium skillet or saucepan. When the sausage is cooked through, add the chopped onion, green pepper and mushrooms and cook for a few more minutes or until slightly tender. Drain excess grease if there is any.
3. In a large bowl, combine eggs, almond milk, salt, pepper, thyme and rosemary. Whisk well. Add the veggies/meat mixture and stir to combine. Pour the entire mixture into the greased 9×13 pan. Bake at 350 degrees for 30 minutes (or until knife inserted comes out clean.)
4. Serve with chopped tomatoes or salsa, if desired.

The family voted this recipe as a "keeper"!

Wednesday, September 25, 2013

Mango Smoothies

I LOVE easy recipes!

This is a favorite:

Mango Smoothies

Put frozen mango into high speed blender (16 oz)
Add 1 cup of organic yogurt

Blend until smooth.

That's it!

But for a little bonus, put in left over pineapple. Yum! Yum!

Tuesday, September 24, 2013

Going Bananas!

Last week my husband went grocery shopping. He brought home green bananas.

So I asked him why he bought green bananas and he said "So they'll last a while!"

See, in our house food doesn't last long. And bananas don't either.

Well it turned out to be a really good thing to have green bananas for a week before anyone would eat them.

I found this idea in my Family Fun magazine that came the other day.

Super simple!

Slice bananas.
Top with peanut butter (or almond butter).
Sprinkle coconut (optional).
Put a blueberry or chocolate chip on top.

That's it! And my kids ate them all up.

This recipe is a keeper.

(In the first picture I used almond butter which might be why she made that face?)

Now, yesterday morning we were running low on the food around here. But we still had 4 bananas sitting on the counter. Woo Hoo for green bananas!!


Last week I printed off 2 recipes (from the Enlightened Homemaker here) that I wanted to try and they both required bananas!

Banana Waffles

In a blender add:
1/2 cup organic millet
1/2 cup organic brown rice
1 cup almond/coconut milk

Blend until smooth.

Add to the blender mixture:
1/2 ripe banana
2 eggs
1/4 cup coconut oil
3/4 tsp sea salt
1 T baking powder
1tsp vanilla

Blend until smooth (adding more milk if needed.

G told me that it was his best. day. EV-ER!

Kids all said that we could have these again!

The other recipe was also from the Enlightened Homemaker.

Banana Pancakes

1 banana
1 egg
1 pinch of salt



Easy. Peasy.

This one wasn't as popular with the kiddos, but they said they would eat them. I didn't have the picture that went with this recipe. Maybe if I added the blueberries and strawberries it would have been better. But, we were all out of food except for bananas! haha

However, my boy who does NOT like pancakes said they were better than regular!!

Friday, September 20, 2013

Fruit Nachos

This is the easiest snack ever! (Well besides opening up a bag of chips I guess - but that's not an option at our house)

Organic apples
Organic Yogurt
Fruit (fresh or dried)

Slice apple. Arrange nicely on plate

Slowly pour yogurt over apples.

Sprinkle with granola.

Top with fruit. (We used dried cranberries here)



My kids love yogurt parfaits and this is a good variation of them (I'll have to post soon)

Thursday, September 19, 2013

Pumpkin Crumb Muffins

My mouth is watering just thinking about these muffins!

I also got this recipe at the Enlightened Homemaker.

This recipe is a keeper - all of the kids loved them!!

Here's what I did:

1 1/4 C Oats
1 C whole grain flour
1/3 C chopped walnuts
1 t. baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp sea salt
1 cup canned pumpkin (or mashed sweet potato)
3/4 C Coconut sugar
1/2 C melted coconut oil
1/4 C Almond milk
1 egg
1 tsp vanilla

Combine dry ingredients and add moist ingredients. Stir just until moistened.

1/4 C oats
1/4 C whole grain flour
1/4 C Coconut sugar
3 T chopped pecans
1 tsp cinnamon
1/4 C butter

Crumb all of these together with fingers.

Fill muffin tins 3/4 full and top with crumb mixture. Bake at 350 for 18-22 minutes.

I'm glad I have some pumpkin left over - we need to make these again! And soon!!

Saturday, September 14, 2013

Baked Apple Oatmeal

This morning I was searching for some new recipes. Especially for breakfast. We eat the same thing and we are getting pretty bored of it.

This is one recipe that I found at The Enlightened Homemaker. I actually found a bunch of new recipes there that I will be trying out this week - I am SO excited!!

Baked Apple Oatmeal

1 cup rolled oats
1 1/2 tsp cinnamon
Pinch of nutmeg
1/4 tsp sea salt
3 T maple syrup
2 peeled and diced or grated apples
1 1/4 C. of almond or coconut milk
Nuts (optional)
Coconut sugar sprinkled on top

Preheat oven to 350 degrees. Grease a glass pie plate. Combine all ingredients and mix well. Pour into pie plate. Bake for 25-30 minutes or until the liquid is absorbed. Don't over bake. Remove from oven and allow to cool a bit. Serve with a little milk, whipped cream or yogurt, if desired. 

(I changed the recipe a little bit after asking all of my critics at the breakfast table this morning. They all said that this recipe was a "keeper" but that we should put in more apples, cinnamon and sugar. So, this is my recipe for next time.)

This recipe got 8 stars!! (A star from each critic in my home :)

For the recipe that I tried today go here.