Oatmeal Cookie Dough “Larabars”

Ok, this one may be a little cliche.  We’ve long since passed the point where people figured out how to make their own Larabars…got it.

oatmeal cookie larabars

But (according to my husband, at least) these are the best he’s had, homemade or no.  As a guy who, working construction, subsists on a diet of trail mix, larabars, and Justin’s nut butter packs…I think I’ll take that as a compliment.

make your own larabars

Oatmeal Cookie Dough “Larabars”
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 c dates, firmly packed
  • ¾ c raw cashews
  • ⅓ c raw pecans
  • ¼ c raisins
  • 1 T coconut oil, melted
  • 3 T ground flax
  • 1 t vanilla
  • 1 t apple pie spice
Instructions
  1. Give the raisins a rough chop, either by hand or with a few pulses of the food processor. Trust me. It gets the raisin-y flavor to the whole bar.
  2. Place the cashews and pecans in a food processor. Pulse until you have a meal the consistency of sand.
  3. Add the remaining ingredients except the raisins and pulse until it forms a smooth ball. Add a teaspoon or two of water if it doesn’t come together after a few minutes.
  4. Add the raisins and pulse a few times until they’re evenly distributed.
  5. Using your hands, press into a parchment lined dish or baking pan.
  6. Refrigerate for about an hour, then remove. Cut into bars and enjoy!

home made oatmeal cookie larabars

Roasted Strawberry Jam

Yeah, I know.  I didn’t realize you could roast fruit, either.  Well, not until the foodie blogosphere started blowing up with roasted strawberries on, in, and around all kinds of stuff.  Crazy, but I like it.

Roasted Strawberries

I love making my own jam since it’s really the only way to get any kind of jam or jelly without all the additives.  Kinda sad, since all it is is mashed up fruit and you’d think it would be easier than having to find the ONE health food store in the state that carries something like that.  Don’t worry.  This is way easier.  The roasting of the strawberries gives it a lovely, almost smokey flavor, too.  So devilish.

If you want to sweeten it up a bit, feel free to add a tablespoon or two of honey.  This stores really well in the fridge–I don’t “formally” can mine so it only lasts two weeks or so.  You can absolutely can it, or do what I do and just keep it in an airtight container.

Strawberry Jam

Roasted Strawberry Jam
Prep time: 
Total time: 
 
Ingredients
  • 1 lb whole fresh strawberries, halved
  • 2 T coconut oil, melted
  • 1-2 t lemon zest
  • 2 t unflavored gelatin
Instructions
  1. In a mixing bowl, combine strawberries with coconut oil and stir to coat.
  2. Spread the strawberries on a baking sheet covered in parchment paper.
  3. Roast the strawberries at 350 for 20 minutes.
  4. Remove from the oven and transfer back to the mixing bowl.
  5. Mash up the strawberries to desired consistency (I like my jam on the chunkier side) and add the gelatin and lemon zest. Stir to combine.
  6. Pour jam into prepared jars or other containers. Refrigerate for 8 hours or overnight before serving.

 

Apple Pie Muffins

Hey……YOU GUYS.  Do yourself a favor and skip to the bottom of the page RIGHT THIS SECOND and make you some muffins.  I can wait.

Apple Pie Muffins II

Done?  Good.  Oh, why you’re oh-so-welcome.  Yes, they’re amazing, I know.

My interest is usually piqued when I see an muffin named after a pie.  I mean, how do you DO that without making a mini pie?  Or just a muffin with fruit in it?  Fun fact: these muffins taste like apple pie with all the softness and moist crumbliness of a muffin.  The secret is to keep your apple chunks juuuuuuuust the right size.  Not so tiny that you’re just making an apple muffin but not so huge that they don’t cook through.  I actually sliced mine on a mandolin (on the 1/8 inch setting) and then gave ‘em a rough chop after that so that they looked like shards of glass.  That’s a horrible metaphor…but really, think shards of glass.

Apple Pie Muffins

The result is a warm, soft muffin with ooey-gooey pockets of that apple-cinnamon goop that makes actual apple pies so awesome.  But without the effort of making an actual pie.  How efficient of me ;-)

5.0 from 1 reviews

Apple Pie Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ c Coconut Flour
  • ½ t Salt
  • ½ t Baking Soda
  • ½ t Baking Powder
  • 5 Eggs
  • 2 Egg Whites
  • 1 Large Mashed Banana
  • ½ c Almond Butter (or Coconut Manna for nut-free)
  • 1 t Vanilla
  • 1½ t Cinnamon
  • 3 T Honey (optional…omit for 21DSD)
  • 1 Apple, any color, roughly chopped
Instructions
  1. Combine all ingredients except the apple in a large mixing bowl and stir to combine.
  2. Beat on High with an electric mixer for 3 minutes, until nice and fluffy.
  3. Fold in the apples.
  4. Spoon into prepared muffin tins.
  5. Bake at 350 degrees for 20 minutes. They may still be a little gooey because of the apple, but that’s what we want! Cool completely before removing from muffin pan.
  6. Makes 12 muffins.

 

‘Naner Pancakes for One

paleo pancakes

In an attempt to avoid protein powders after workouts, my standard PWO snack is often just 2 hard-boiled eggs and a spotty banana.  Buuuuuut that gets old after a while.  I’ve tried the egg and banana pancake idea before (well, like once) and it was a disaster…so I kinda gave up.  They are a little tricky and I’ve seen different ratios of egg to banana…like one egg to one banana, two to one, one to two, whatever…but the fact that there’s no dry binding agent means that you need to cook them at a pretty low temperature.  And low temps mean a longer cooking time.  And I’m inpatient.

I decided to give them another go as I started getting sick of bananas and hard-boiled eggs.  Don’t ask me why it took so long, but it finally occurred to me to mash them all together and make pancakes out of them.  Best part?  They’re great cold, too, so I can toss them in a baggie into my cooler and take them to class.

Like I said, they take a little time and love to make, so my preferred method is to make a ton at the beginning of the week and freeze them.  They heat up very nicely in the toaster oven and make a good breakfast on the go (which I’m eating way more of since I have early classes).  Make sure you use plenty of fat in cooking…these babies stick easily…and besides, fat is good for you, remember?  Duh.  Plus a lot of coconut oil makes them all crispy around the edges…OMG.  SO GOOD.

‘Naner Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 Ripe Banana,
  • 2 Whole Eggs
  • Butter or Coconut Oil, for frying
Instructions
  1. Mash your banana really well.
  2. Beat in the eggs.
  3. Heat some coconut oil over a MEDIUM heat skillet.
  4. By ¼ cup-fulls or so, drop into the hot coconut oil.
  5. Fry for 2-3 mins on each side, flipping CAREFULLY.
  6. Devour.

 

Apple Banana Berry Paleo Baked ‘French Toast’

So, real quick…you have 36 hours to enter my Giveaway!  Hop on over to this post, give me a little input (no social media “Like”-ing required!!) and you could be the winner of some awesome stuff from White Lion Baking Co!  Do it…you know you want to

After breakfast on Sunday, Ross took me by the shoulders, looked me square in the eye, and said, “Look, I know you get caught up in making all this new stuff for the blog sometimes…but YOU HAVE TO MAKE THIS AGAIN.  SOON.”

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French toast is a tough nut to crack in the Paleo world.  Hell, I still have yet to even see a good gluten-free French toast I’d be willing to have again.  There are a ton of recipes out there, sure, but I’m sorry...making a loaf of some kind of Paleo Bread and tossing it in an egg-wash does not make good French toast.  French toast is all about the egg-y cream soaking into the bread and the custard-y innards encased by a buttery crispy crust after it’s been fried in a pool of butter.  That’s what I crave when I crave French toast.  And all too often, Paleo French toast is just a slice of perfectly good banana bread with scrambled egg on top.  (I’m guilty of this, too…you can see my stop-gap attempts to quash my cravings here and here).

Is this the perfect solution?  Of course not…still working on it, I swear!  But when in doubt, make something that satisfies the flavors and sensations of what you’re missing the most.  Warm, crisp crust?  Check.  Ooey-gooey-custard-y filling?  Check.  Cinnamon-y, vanilla-y, fruit-y flavor?  Check, check, check.

INGREDIENTS

6 Apples (I used Golden Delicious)

2 T Coconut Oil

1/2 c Coconut Flour

8 Eggs

1/3 c Full Fat Coconut Milk

4 Mashed Bananas

1 c Raspberries

1 t Baking Soda

1 t Salt

1 T Vanilla

1 T Cinnamon

INSTRUCTIONS

Slice up your apples as small or large as you want them.  I cut mine into 1/8th’s.  In a skillet, heat the coconut oil and sautee the apples with cinnamon to taste until slightly browned.  Set aside.

Combine the cococnut flour, salt, baking soda, and cinnamon.  In a separate bowl, beat the eggs into the mashed bananas and add the coconut milk and vanilla.  Add the dry ingredients to the wet and stir until just blended.  Fold in the berries.

In a large, greased baking dish (9 x 13), arrange the sauteed apples.  Pour the batter over top.  Do not stir, just let it settle.

Bake at 350 degrees for 45-55 minutes, until a knife inserted comes out clean and the top is golden brown.

Top with additional berries, butter, and maple syrup.

Citrus-Brandy Applesauce

It’s officially winter.  And Christmas season.  You know, with, like, lights and snowmen and the sweet scent of cinnamon and pine everrrrrrrywhere.  I love it.  Except when the Colorado Springs Festival of Lights parade backs traffic up to the interstate.  All I wanted to do last night was go to Phantom and drink copious amounts of wine and chow down on sweet potato fries…only to be blocked by a zillion cars and screaming kids and chicks dressed up like slutty Santa running through the street.  I mean, we totally still made it, and I guess the one saving grace of a ginormous Christmas parade is that the bars were completely deserted.  So…win?

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OK so back to Christmas and smells and applesauce.  So you may recall that, way back in July,  mad this AH-MAZING apple cobbler.  Well, Britney is back in town for my promotion and true to form, we’ve been cooking and eating.  A lot.  It’s obscene.  Know what else is obscene?  Our Crossfit Totals, fueled by Overnight Citrus-Brandy Applesauce (and bacon).

Yep, PR’s all around…thank the applesauce.  Anyhoo, I decided to do up the apples the other day but make them a little more Christmas-y with lemon and orange and cinnamon and booze.  Yay, booze!

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Obviously, we did the whole appleSAUCE thing instead of cobbler this time, mostly because  overslept and left it to cook a few more hours than I intended, but who the hell cares?  My blog, my food.  And it was good.  But of course, you can do cobbler instead of sauce if you want to, just reduce the cooking time to 4 or 5 hours instead of the, um, 8 or 9 that I left mine.

IMG_1884

INGREDIENTS

8 Apples, cored and sliced

1 T Coconut Oil

1/2 c Brandy

3 T zest from a Buddha’s Hand, (or 1 zested lemon and 1 zested orange)

1 t Salt

1 T Vanilla

INSTRUCTIONS

Grease the bottom of your crockpot with the coconut oil.

Place all other ingredients in a large mixing bowl and stir until combined.  Pour into the crockpot.

Cook on LOW for 4-5 hours for cobbler or 8+ hours for applesauce.  Serve topped with raw nuts and coconut.

Raw Paleo Granola

It’s so rare that I come up with something that’s Paleo AND Vegan AND Raw AND 21DSD-friendly AND Whole30-approved.  Basically that means I can only eat granola from now on.

I went a little camera crazy with this, too.  See that bowl?  Totally not dishwasher-safe.  They need to label these things.  But a ruined ingredient dish just became the cutest little cereal bowl ever.  See?  Optimism.

See the full recipe here!

Bacon Peach Cobbler

Soooo…I don’t have much to say about this one.  I’ll just show you.

Along with Ross’s special dinner the other night, I decided I had to make dessert, too.  And what better dessert than something–ANYTHING–with bacon?

And just an added bonus, this sweet bowl of goodness is Whole30-friendly!

INGREDIENTS

3 lbs Peaches, washed and quartered

3 Thick Slices Bacon

Pinch Salt

Pinch Cinnamon

1 c Nitrate-free Raisins (optional)

1 c Chopped Pecans (optional)

INSTRUCTIONS

Heat a pot over medium high heat.  Chop the bacon into bits, then brown in a little coconut oil in the pot.  Add the salt and cinnamon and cook for a minute longer.  Reduce the heat to medium-low and add the peaches.  Stir until well combined and the peaches are nicely coated in cinnamon-y bacon grease.  Reduce heat to low, then cover the pot and let simmer for 1 hour.  Remove from heat, cool slightly and serve.

Overnight Apple Breakfast Cobbler

So the Crossfit Games prrrrrretty much made me feel like a total failure at life.  I mean, I could totally deadlift 325# if I wanted to…so maybe this was the motivation I need to get off my ass.  I totally would have dominated the hammer event, too, no big deal.  You’ll see me in SoCal next year, I swear!!!

In the mean time, I cooked up a storm this weekend.  My friend Brittany was in town from DC, so I made my best attempt to lay out a Paleo banquet to accompany our watching the Games and our forays at the Irish Fest.  I roasted a whole duck and shoved about three handfuls of diced apples mixed with cinnamon and coconut oil up its ass.  Duck Butt Apples are the best.  Pretty sure I can die happy now.  We didn’t even have anything else for dinner Friday night.  Just went after that duck like the zombies went after Rick’s horse in the Walking Dead.  I wish I was exaggerating even a little bit.

Speaking of apples, I still had a ton leftover at the end of the weekend.  I don’t really eat much fruit anymore and they were starting to get a little soft.  Thank you, my dearest husband, for buying a dozen apples like two days before you go back to Boston for two months…ANYWAY.  I was pretty desperate to get these apples into something quick–and so Breakfast Cobbler was born.  I’ve definitely heard of making fruit cobblers in the slow cooker before, but you know me…FRUIT IS NOT DESSERT.  But fruit can be breakfast!  And if you leave the crockpot on overnight…instant breakfast!

INGREDIENTS

6 Apples, cored and sliced

1 T Coconut Oil

1/2 c Coconut Milk

1/2 c Shredded Coconut (unsweetened)

1/2 c Raisins (or other dried fruit)

1 T Cinnamon

1 t Salt

1 T Vanilla

INSTRUCTIONS

Grease the bottom of your crockpot with the coconut oil.

Place all other ingredients in a large mixing bowl and stir until combined.  Pour into the crockpot.

Cook on LOW for 6 hours or just overnight.  Serve topped with raw nuts and more coconut.

Peach Chutney Fried Chicken

So Ross left Sunday (again) for Boston to finish out the summer, but not before we got some quality house hunting done–one step closer to having our own little Colorado Zombie Retreat!  Found a couple little places in the mountains with plenty of acreage for a big garden, and one lot that might be big enough to hunt on.  Kind’ve a Paleo Geek’s wet dream.  No big deal.

Niceness aside, it’s back to little me all by my lonesome for a couple more months…*sigh*  I’m getting way too good at saying Goodbye.  The irony here is that I have a civilian spouse, which was supposed to mean we’d spend more time together…now that’s just silly.

Know what’s not silly?  Like, what’s deadly serious?  This chicken.  It was Ross’s going away dinner and I think we can both die happy now.  Inspired by DDD yet again…are you noticing a trend lately?…except the one on the show was mango chutney on buttermilk fried chicken.  Admittedly looked awesome enough to give up my firstborn.  Though not awesome enough for me to sacrifice my bowels for a week.  Priorities, people.

I re-vamped my go-to fried chicken recipe after I started getting uneasy about cooking with nuts…I’ve been looking back to the archives to find some other dishes that might need a little TLC, too, so stay tuned for some new versions sans baked or fried nuts!

I’d also like to let you know that I did, indeed, make this fried chicken my b*tch.  The breading is all arrowroot this time so it’s a smoother texture than my old almond meal blend, and it’s a much more neutral flavor that let the seasoning shine through and soaked the chutney right up and pretty much made a crispity-crunchity-ooey-gooey-peachy explosion in my mouth.

INGREDIENTS

**Chutney**

1 T Coconut Oil

3 Peaches, pitted and diced

1/2 Sweet Onion, diced

1 Garlic Clove, minced

1 T Fresh Grated Ginger

1 T Apple Cider Vinegar

1/2 t Curry Powder

**Chicken**

2 lbs Skin-On Chicken (legs, thighs, etc)

3/4 c Arrowroot Powder

3 Eggs

2 t Paprika

2 t Garlic Powder

1 t Salt

1 t Black Pepper

1/4 t Cayenne Pepper

Palm Shortening or Coconut Oil, for frying

INSTRUCTIONS

For the chutney…

Heat coconut oil over medium-high heat.  Add the onion and garlic, sauteeing until onions are translucent.  Add the ginger and stir for about 2 minutes.

Reduce the heat to medium.  Add the peaches, vingear, and curry.  Stir for about 4-5 minutes, then reduce heat to medium-low, cover, and simmer for 20 minutes.  After 20 minutes, add the raisins and simmer for 10 minutes more.  Serve hot or cold (can be made ahead of time) on fried chicken.

For the chicken…

Preheat the oven to 350 degrees.  Heat 1/2 inch of palm shortening or coconut oil over medium-high heat in a deep frying pan.

Beat the eggs in a shallow bowl.  In another bowl, combine the arrowroot powder and seasonings.

Pat the chicken dry with paper towels and sprinkle with salt and pepper.  Dip in beaten egg, then dredge in arrowroot powder mixture.  Place in the hot oil and fry for 1 minute on each side.  Remove chicken to a baking sheet.  Bake at 350 degrees for 30 minutes.  Then reduce heat to 325 degrees and bake for 30 minutes more.

Serve with chutney.  Enjoy!