Sunday, November 24, 2013

Chicken and Veggie Green Curry

All curry's are not created equal. 
Every region of SE Asia has its own combination of spices that make up its curry blends. My personal favorites are from Bangladesh and Thailand.

In Bangladesh, I loved the prickly feeling the yellow curry left on my lips when I was finished eating. Green curry of Thailand has a sweet spicy taste.

This recipe is easy to make. When I say easy I mean EASY. If you can cut up veggies and saute in some coconut oil, you can make this dish. You can't mess it up. Really!! Add the veggies you love and pour on the green curry sauce. Use the leftovers and make it into a soup. Repurposed leftovers. Speaking of leftovers, this week is Thanksgiving. You might have leftover turkey. Dice up some of those leftovers and toss it into your green curry veggies. Add chicken broth to your leftover chicken/turkey green curry and you get soup!
Chicken and Veggie Green Curry


  • 1/2 to 1 diced onion
  • 2 Tbls minced garlic
  • 1 cup chopped celery
  • 1/2 cup grated carrots
  • 3 cups chopped cabbage
  • 2 cups chopped cauliflower
  • 3 cups diced cooked chicken or turkey
  • 2 to 3 Tbls coconut oil for sauteing 
  • 1 cup water
  • 2 heaping tablespoons green curry paste ( I used Thai Kitchen brand)
  • 1 can coconut milk

  1. Saute onion, garlic and celery until veggies are translucent. 
  2. Add cabbage, cauliflower, chicken or turkey and water and cook covered for about 5 minutes. 
  3. Remove lid and cook uncovered to reduce the water.
  4. In a separate small saucepan add green curry and coconut milk. Simmer for about 5 minutes.
  5. Pour over veggies and chicken and simmer for another 10 minutes. 
ENJOY this real food, veggie rich, creamy dish! 
I dare you to try something new and different!!
What I do with my leftovers?
Dump your leftovers in a large saucepan. Add a box or two of organic chicken broth. Simmer until heated through.

Sunday, October 20, 2013

Mini Chocolate Ganache Torte

EASY decadent dessert alert!!

This recipe is a mix of 3 different recipes.

Mini Chocolate Ganache Torte without Caramel garnish
It looks like you spent all day in the kitchen but WE know different. This dessert can be prepared in less than an hour. OK a little more than an hour. I had the optional vegan caramel sauce in the fridge already. I drizzled it over the finished torte as a garnish, however it isn't necessary for this dessert to totally impress!!
So here goes.....

Torte Crust


  • 1/4 cup butter, softened
  • 1/4 cup coconut sugar
  • 2 Tbls maple syrup
  • 1 egg
  • 2 tsp vanilla extract
  • 1 1/2 cup blanched almond flour
  • 2 Tbls coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
    Mini Chocolate Ganache Torte with optional caramel

Instructions for crust

  1. Preheat oven 350 degrees
  2. Cream butter, sugar, maple syrup, egg and vanilla together using a hand mixer.
  3. Add almond flour, coconut flour, soda and salt and mix thoroughly with a hand mixer.
  4. Put a heaping teaspoon of cookie dough in the bottom of the mini-cupcake pan that has been sprayed with cooking spray of choice. I used silicone mini cupcake pan that doesn't require spray.
  5. Wet your fingers with water and press the cookie dough into the bottom and up the sides of the cupcake cup.
  6. Bake for about 10 minutes or until the cookie dough is fully baked. 
  7. The cookie dough will raise and fill in most of the cupcake cup but still leaves a slight indentation for the chocolate ganache.
  8. Let cool for about 10 minutes and remove from the pan. I used a knife to score around the cookie/crust and loosen the edge and it popped right out.
  9. Cool completely prior to adding the chocolate ganache, recipe below.
  10. Store covered in the refrigerator for 5 to 7 days.

Chocolate Ganache


  • 1/2 cup cocoa
  • 1/4 cup coconut oil (melted)
  • 1/2 cup maple syrup


  1. Combine all ingredients in small bowl using a hand mixer.
  2. Let cool in the refrigerator for about 15 minutes.
  3. Add a small amount of ganache to the top of the cooled cookie crust.
  4. Drizzle with the vegan caramel sauce(optional).

Tell me how you will serve this awesome dessert.

Tuesday, October 8, 2013

Taco Seasoning

Do you buy taco seasoning packages? I used to. It is packed with lots of sugar, preservatives and worst of all MSG or one of those aliases it goes by such as "natural flavoring".  It should be illegal to call a so called "flavor enhancer" NATURAL!
Here is a great combinations that is easy to mix up and store for every time you want to make tacos. This isn't my original recipe but I've been using it for so long I don't remember where I first found it.

Taco Seasoning
Enough for 4 to 5 lbs of hamburger
  • 3 Tbls chili powder
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 3/8 tsp cayenne pepper or 3/4 tsp red pepper flakes
  • 3/4 tsp oregano
  • 1 1/2 tsp paprika
  • 4 1/2 tsp cumin
  • 3 tsp sea salt
  • 3 tsp black pepper


Measure everything into a 1/2 pint mason jar or bpa free container with a secure lid.
Secure the lid and shake the container to blend completely.

To use in tacos or taco salad:

Measure approximately 2 to 3 tablespoon of the taco spice mixture over about 1 to 1 1/2 lbs, browned and drained ground bison or beef. Simmer on low with the spices for 5 minutes. 
Serve over lettuce, chopped tomatoes and goat cheese yogurt and whatever toppings you like.
For taco shells use this recipe for Flax Seed Tortilla Wraps
It is fast and easy to do just a little prep to make a meal of tacos or taco salad special and super delicious.

What do you like on your tacos?

Thursday, October 3, 2013

Cinnamon Pecan Scones, Paleo

Coffee please! I take it with a Tbls unsalted Kerry Gold butter and a Tbls coconut oil, a splash of vanilla extract and a squirt of stevia. I whir it in the vita-mix for a few seconds. Alright so that's alot of stuff in my coffee. One of the best additions to my coffee is a rich cinnamon pecan scone. My husband often calls these stones. Not because they are hard as a rock but because he doesn't hear so good and thought I said I was making stones. Well it stuck. These scones are full of rich flavor that begs for a second cup of coffee.
I found this recipe at Gluten Free Fix. Check out Michelle's blog. She has tons of amazing recipes!!
Here is my adaptation of her recipe.

Cinnamon Pecan Scones
Makes 12 scones


  1. Preheat oven to 325 degrees.
  2. Line cookie sheet with a silicone mat or parchment paper.
  3. Whisk together eggs, maple syrup and oil/ghee.
  4. Add flours, soda and cinnamon and mix well.
  5. Stir in the chopped pecans.
  6. Using tablespoon scoop on to parchment paper.
  7. Wet your fingers and pat the scooped batter into a little triangle.
  8. Bake 20 minutes
  9. Let cool 5 to 10 minutes and serve with that cup of coffee.
  10. Or you can cool and enjoy also.
It's fast and easy to make a delicious treat from scratch. You deserve good wholesome food and the recipes I share are fast and easy to make and GOOD FOR YOU!!!
Enjoy!! What do you like to have with your coffee?

Tuesday, October 1, 2013

Orange Cheesecake Brownie Bites

I just love orange and chocolate in the same bite! BAM! I got this recipe from Simply Living Healthy blog. She adapted her recipe from All Day I Dream About Food, recipe Raspberry Cheesecake Swirl Brownies.
This is my adaptation. I don't often use Xylitol in my baking but I used it for the cheesecake part of the recipe and subbed in maple syrup for the brownie part of this recipe. Was really simple to sub in the ingredients I have on hand.

Orange Cheesecake Brownie 
Makes 24 Brownie Bites


Cheesecake Layer
  • 1 Tbls orange zest
  • 8 oz goat cheese, whipped chevre
  • 1/4 cup powdered Xylitol (measure granulated xylitol into blender and blend on high for 30 seconds to make powdered xylitol)
  • 1 egg
  • 1 tsp orange extract

  1. Preheat oven to 350 degrees.
  2. Line cupcake tin with cupcake papers or silicone cups. I used both.
  3. Mix all ingredients in small bowl with hand mixer. Set aside.

Brownie layer
  • 1/2 cup butter
  • 1/2 cup coconut oil/ghee
  • 1 cup cocoa powder
  • 3/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • 5 eggs

  1. Melt butter and coconut oil/ghee over low heat in a medium saucepan.
  2. Remove from heat.
  3. Stir in cocoa until smooth.
  4. Pour mixture into mixing bowl and add maple syrup, vanilla and eggs, use a hand mixer, blending completely.

  1. Spoon 2 Tbls brownie mixture in the bottom of each cupcake cup. 
  2. Spoon 1 Tbls cheesecake mixture over brownie layer.
  3. Using a fork, gently swirl the brownie layer up into the cheesecake layer.
  4. Place in preheated oven and bake 20 minutes.Middle should be a little squishy.
  5. Let cool and refrigerate at least 2 hours before serving.
There brownie bites are a souffle type texture and has a delicious subtle orange taste with a rich dark chocolate flavor.
Hope you like these brownie bites as much as we did. How do you enjoy chocolate? With coffee, raspberry, orange, or some other flavor.


Monday, September 30, 2013

Pumpkin Roll with Goat Cheese Filling

It's officially Fall. How do I know this? I know this because Starbucks started offering Pumpkin Spice Latte. Yummo. You can find my adaptation of SB Frappacino here. Pumpkins are in abundance here in Indiana this fall. Here is my blog entry for processing a pie pumpkin. Putting a few bags of pumpkin pulp in the freezer is easy and so much more economical then purchasing canned. This recipe is easy and can be made without causing chaos in the kitchen. It is full of good nutrition and real food. No grains, nut free and no refined sugars.
It gets the taste test of approval from all who have tasted it. I cant forget to give credit to the original recipe source. You can see that here at Primally Inspired. Check out Kelly's blog.

Pumpkin Roll with Goat Cheese Filling

  • 1 1/2 cup pumpkin pulp
  • 1/2 scant, cup maple syrup, agave or coconut nectar
  • 4 eggs
  • 1/4 cup coconut oil/ghee or coconut oil or ghee
  • 1 tsp vanilla extract
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 Tbls pumpkin pie spice

Goat Cheese filling
  • 8 oz whipped chevre goat cheese
  • 1/4 cup ghee or softened butter
  • 1/3 cup maple syrup
  • 1 Tbls vanilla extract
  • 1 1/2 tsp pumpkin pie spice

  1. Preheat oven to 325 degrees.
  2. Line 10X15 jelly roll pan with parchment paper making sure parchment paper overlaps the end of pan.
  3. In large bowl mix pumpkin, maple syrup, eggs, coconut oil/ghee, and vanilla using hand mixer.
  4. In small bowl mix flour, soda, salt and spice.
  5. Pour dry ingredients into the pumpkin mixture. 
  6. Incorporate completely.
  7. Pour over parchment paper using a spatula to spread evenly.
  8. Bake for 30 minutes.
  9. While cake is baking make filling.
  10. In small bowl add goat cheese, ghee, maple syrup, vanilla and spice and mix until well blended, set aside until cake is cooled.
  11. Remove from oven and let cool about 10 minutes.
  12. Using parchment paper roll the cake from the short end and let cool for about an hour.
  13. Once cake is cooled, unroll and spread goat cheese filling and roll.
  14. Don't worry about cracks in the cake as it will all come together when you roll it up with the filling inside.
  15. Cover and store in refrigerator.
This slices beautifully.
This will be a regular treat for Thanksgiving and Christmas.
What's your favorite fall dessert?

Wednesday, September 25, 2013

Piña Colada Cupcakes with Pineapple Trehalose Frosting

Who doesn't love coconut cake. At least I love coconut cake. I grew up hearing my dad talk about his mom making a most excellent coconut cake. It was one of his favorites. 
I adapted these pina colada cupcake recipe from the coconut cake recipe here which was adapted from a recipe at Make it Paleo 
I made this coconut cake and took it to work to share. BTW, if you are ever near my office on Tuesday or Wednesday, you could possibly taste test whatever I am currently test baking. My sister tasted the cake and suggested the addition of pineapple might add a new dimension to the already delicious cake. This was all I needed to try something different. According to the taste testers, it is a WINNER! Here is my adaptation.

Piña Colada Cupcakes
Makes 24 cupcakes

  • 3/4 cup coconut oil, melted but not hot
  • 1 cup maple syrup
  • 10 eggs
  • 1 Tbls vanilla Extract
  • 3/4 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2/3 cup crushed unsweetened*pineapple, well drained (place in sieve and press juice out of the pineapple)
  • 1 cup shredded coconut (unsweetened)
  1. Preheat oven 325 degrees.
  2. Line cupcake tins with silicone cupcake cups or papers
  3. In small bowl combine all the dry ingredients and set aside
  4. In medium bowl combine the eggs, maple syrup vanilla. Fully incorporate.
  5. While blending slowly add the coconut oil.
  6. Add the dry ingredients, incorporating completely.
  7. Stir in drained pineapple and shredded coconut
  8. Let batter set for about 5 minutes to thicken.
  9. Stir again and fill cupcake papers about 2/3rd full.
  10. Bake 18 to 23 minutes.
  11. Let cool completely the frost with pineapple trehalose frosting (recipe below)

*I used frozen pineapple chunks from Costco. I tossed a couple handfuls into a food processor to crush.

Pineapple Trehalose Frosting

  1. Measure trehalose and freeze dried pineapple into blender and blend for 20 seconds to 90 seconds, depending on the power level of your blender. I use a Vitamix which takes about 20 seconds.
  2. Dump trehalose and pineapple into bowl.
  3. Using a hand mixer, add butter and extracts.
  4. Slowly add hot water 1 Tbls at a time while blending with hand mixer.
  5. Add enough water to desired frosting consistency.
  6. Frost cooled Piña Colada Cupcakes with Pineapple Trehalose Frosting.
The pineapple was just what this recipe needed to pop on the tastebuds!
What is your cupcake recipe?

Sunday, September 22, 2013

Best Brownie Recipe Barr None!

Love this recipe and let me state this right up front, "This recipe is NOT my recipe!" Nor are alot of these recipes I post. I just love to try new recipes that are nutritious and super yummy and then pass my findings on to you. I have been making this brownie recipe for a couple years now and every time I do someone asks me for the recipe and I ALWAYS send them to . It is a never fail brownie and if you have a nut allergy you can sub in Sunbutter for the almond butter.

This is my "go to" recipe for potlucks and carry ins or whatever you call it in your neck of the woods. 
These brownies fits all my criteria for ease of preparation, ingredients availability and. of course, deliciousness! I made a couple adjustments based on the ingredients I had in my kitchen.

  • 1-16 oz jar of Almond Butter (I used Trader Joes brand) Or for nut allergy use SunButter
  • 2 Eggs
  • 1 1/4 cups maple syrup, or honey, coconut nectar, agave
  • 1 Tbls Vanilla Extract
  • 1/2 cup cocoa
  • 1/2 tsp celtic sea salt
  • 1 tsp baking soda
  • 1 cup mini chocolate chips (Enjoy Life) I have also tossed in a few chopped walnut, pecans or almond slivers to add a little more excitement.

  1. Preheat oven to 325 degrees.
  2. Grease 9 X 13 glass baking dish with coconut oil. 
  3. Using hand mixer blend the almond butter until smooth.
  4. Add eggs and blend, then add sweetener of choice and vanilla and blend.
  5. Mix in cocoa, salt and soda until fully incorporated.
  6. Stir in chocolate chips.
  7. Pour into prepared glass baking dish and bake for approx 30 to 40 minutes. Do NOT over bake. Remove from oven as soon as your toothpick test is good. You know the toothpick test. Insert it in the middle and when it comes out clean the brownies are done. Finished. 
These have a fudgey texture so remember No Over Baking!! I can't emphasize that enough.
Don't be tempted to dig in before they are completely cooled.
Let the brownies cool completely before cutting and removing from the pan. 

I highly encourage you to visit Elana's blog. There are literally hundreds of delicious recipes that are for specific food sensitivities. She has an incredible story. Take the time to read it. You will be impressed. I AM. Elana Armstrong is my hero! Besides her blog she has several awesome cookbooks
All roads lead to her when it comes to gluten-free/paleo and almond flour cooking and baking. 

Tell me what your favorite brownie recipe is.

Thursday, September 5, 2013

Red Velvet Cupcakes, Paleo

So I brought a couple beets home. Of course I needed to use them for this recipe. I heard that the original Red Velvet Cake recipe was colored with beets. Beets IMHO is a super food. Good for your liver. I have read a little about how important it is to eat foods from all color spectrums.
Hey Google it!
Anyway, I searched for an easy Paleo Red Velvet Cake recipe and I found this one Dana shared on the Paleo Palate.
This is my adaptation of the recipe. I was a little disappointed the red baked out of the cupcakes but the rich flavor remained. I made mini cupcakes as a way of exercising portion control. NO power loading please!

Red Velvet Cupcakes

  • 1/2 cup maple syrup or other liquid sweetener such as agave, coconut nectar or honey
  • 1/2 cup softened butter or ghee or coconut oil
  • 3 eggs
  • 2 tsp vanilla
  • 3 cps almond flour
  • 2 pureed beets(approx 1 cup)
  • 2 Tbls Cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  1. Preheat oven to 350 degrees
  2. Peel the beets and cut into small pieces and covered with water in small saucepan and boiled for approx 45 minutes until fork slips into it easily. Drain and set aside and let cool slightly.
  3. Place cooked beets in a food processor and puree.
  4. Measure out one cup of pureed beets into a bowl and mix softened butter in.
  5. Add sweetener, eggs and vanilla into the beet mixture.
  6. In a separate small bowl whisk together the dry ingredients(flour, cocoa, soda and salt).
  7. Dump the dry ingredients into the beet mixture. Beat with a hand mixer until well blended.
  8. Grease mini-cupcake pan and fill to just below the rim.
  9. Place on middle rack of oven and bake for 15 minutes.
  10. Let cool for 10 to 15 minutes and remove from pan.
  11. Let cool completely and frost with your favorite paleo frosting.
My favorite frosting recipe is Goat Cheese Trehalose Frosting here
These cupcakes are full of good wholesome ingredients and satisfies. When your nutritional needs are met you are less likely to over eat. 

Tuesday, July 9, 2013

Strawberry Lemonade Cupcake Poppers

I have mentioned before that I just love to make mini sizes of treats. It is a great portion control or if you tend to pop lots of poppers this strategy didn't work for you and you might need help

This strawberry cupcake recipe came directly from Danielle at Against All Grain food blog. She is a genius when it comes to grain free cooking. I highly recommend her blog as well as her cookbooks when you're in the market for a new grain free cookbook.

The recipe for lemonade frosting is all mine, thank-you very much!! If you have looked through my blog much you might have seen me use a glyconutrient called Trehalose. I LOVE this product. Read more info about it here. And you can order here. It comes in granulated form. I convert it to powdered form by tossing it into a VitaMix or BlendTec and whirring for about 30 seconds to a minute. But I'll give you more thorough instructions in the recipe below.

Strawberry Lemonade is the inspiration for this post. Everything about it reminds me of summer time.

Strawberry Lemonade Cupcake Poppers


  • 2 1/2 cup blanched almond flour
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 tsp lemon zest
  • 2/3 cup pure maple syrup
  • 1/3 cup coconut oil, melted
  • 4 eggs
  • 1 Tbs lemon juice
  • 2 tsp vanilla extract
  • 1/2 cup chopped strawberries


  • 1 2/3 cup granulated Trehalose (processed into powdered)
  • 1/4 cup palm shortening, can also use butter or ghee
  • dash salt
  • 2 to 6 Tbs lemon juice (or enough to make desired consistency)


  1. Preheat oven 325 degrees.
  2. Place mini-cupcake papers in mini-cupcake pan. Set aside.
  3. In medium bowl mix together dry ingredients (almond flour, baking soda, sea salt, lemon zest).
  4. In large mixing bowl mix together maple syrup, coconut oil, eggs, lemon juice, and vanilla extract with a hand mixer.
  5. Pour the dry ingredients into the egg mixture while mixing with a hand mixer and mix on medium until well blended.
  6. Stir in chopped strawberries.
  7. Fill cupcake papers about 3/4 full.
  8. Yields over 36 mini-poppers.
  9. Bake at 325 degrees for 14 to 16 minutes or until top of cupcake bounces back when touched.
  10. Remove from oven and let cool.
  11. While cooling prepare your frosting.

Lemonade Frosting

  1. Place granulated Trehalose in high powered blender such as VitaMix or BlendTec and power up for approx 30 to 45 seconds.If you are using a regular blender this might take a couple minutes to get desired results of powdered sugar.
  2. Dump powdered Trehalose  and dash sea salt in medium mixing bowl.
  3. Add 1/4 cup organic palm shortening and mix well.
  4. While mixing add lemon juice one tablespoon at a time to desired frosting consistency. 
  5. Frost the cooled cupcakes generously with this lemonade frosting.

Strawberries are available year round these days but what better time to whip up this recipe, when your local strawberry patch has seasonal berries ready to pick. You can make different variations by using blueberries, blackberries or raspberries in place of strawberries.
You don't need a special occasion to make this delicious summertime treat. It becomes a special occasion when you make them.  When would you make these cupcakes?

Sunday, June 30, 2013

No-Bake Pumpkin Cheesecake (Dairy Free) with Easy "Graham Cracker" crust

Yes it's dairy free and oooohh soooo creamy and doesn't leave you with a weighed down feeling after you have eaten a healthy slice.
The secret ingredient is,,,shhhhhhh....You are sworn to secrecy on this one....Make it and take it to a potluck. Sit back (after you have had your slice) and listen to the rave reviews! OK It's cashews.
This recipe is only slightly more difficult that other recipes I have posted but only because there are 2 steps. Crust is one and filling is the other. And you need to take the time to soak the cashews.
I used a 9 inch spring form pan but a deep dish 9 inch pie dish works too.
No-Bake Pumpkin Cheesecake (Dairy-Free)
Grain-Free "Graham Cracker" Crust

"Graham Cracker" Crust (Grain Free)

  1. Preheat oven to 350 degrees
  2. Stir together all ingredients until combined
  3. Line the bottom of a 9 inch spring form pan with parchment or wax paper.
  4. Spread mixture using your hands into the pan.
  5. Bake for 15 to 20 minutes until golden brown. If using a pie dish use a crust shield after 7 minutes of baking.
  6. Fill with the pumpkin cheese cake filling when crust is cool.
No-Bake Pumpkin Cheesecake (Dairy-Free)

soak cashews
Love Trader Joes

  • 1 1/2 cups organic pumpkin pulp (I used Trader Joes)
  • 1/2 cup coconut nectar or agave, honey or maple syrup
  • 1 cup raw cashews, soaked overnight
  • 1/2 cup coconut oil
  • 3 Tbls lemon juice
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 fully baked and cooled grain-free "graham cracker" crust (recipe above)
  1. Combine all ingredients in a high powered blender except crust. Blend on high until smooth and creamy
  2. Pour mixture into fully baked crust
  3. Place in freezer to set. At least 2 hours.
  4. Remove sleeve on spring form pan and slide cheesecake onto serving dish.
  5. Keep in fridge until you are ready to serve
Time to pour into crust
It is as good as that.

It is worth the time and effort to try this one. I GUARANTEE it!!

Let me know how your cheesecake turned out.

Saturday, June 22, 2013

Goat Cheese, Trehalose Frosting

I posted mocha frosting and filled chocolates using the glyconutrient, Trehalose last year and here comes another frosting recipe. SOOOOO, if you like cream cheese frosting you are going to LOVE this recipe! 
It is OFF THE HOOK!! Seriously!! 

Trehalose comes granulated and looks just like refined white sugar, however it is not and the way it reacts to heating and cooking is different then white sugar. (It doesn't brown and caramelize the same) So because of the $4 per pound cost I have only used it for frosting and confections by making it into powdered form. I have found that I use a bit more liquid to make a smooth frosting or confection to fill chocolate cups, then when I used refined white sugar.
Trehalose is 50% the sweetness of white refined sugar and has a clean taste that doesn't leave a heavy, sugary aftertaste. It is considered a glyconutrient,  What does that mean? 
I order Trehalose at  Trehalose is just ONE glyconutrient that is a beneficial nutrient that supports good health. There is one network marketing company who specialize in a line of glyconutrients. The following is taken from information I have gotten online.

"I'm sure you will have heard about diabetes - in a strange way Trehalose and diabetes are connected. 
Trehalose is a relatively recent discovery and just 12 years ago Trehalose was confined to the research labs and academics. TREHALOSE is NATURAL and CONTAINS NO CHEMICALS. The breakthrough came in Japan about 15 years ago when a scientist managed to get an enzyme to convert simple starch into Trehalose. This breakthrough enabled Trehalose to reach many more places and today it is used widely in the cosmetic industry, skincare, food preparation and the freezing of living organisms for transportation or research - called cryo-preservation. Trehalose has the ability to stabilize proteins and that's one of its major uses in the food industry. Trehalose was first used in Japan to help in the preparation of sushi where it helps with stability, flavor and shelf life. Learn about Trehalose and how it can aid healthful living. It is a viable, natural alternative to sucrose (white table sugar) and research suggests that it is a good alternative natural sweetener and much better than Aspartame or Nutra Sweet - oh and an added benefit is that you will have better energy levels throughout the day.
When eaten it has a very low effect on the blood glucose level and hence is very useful for diabetics. Due to its ability to stabilize protein it may also have some benefits in terms of aiding neurological degenerative diseases."
WOW, sounds almost to good to be true! Especially the last statement, "some benefits in terms of aiding neurological degenerative diseases." Give me some! You can get it for $4-lb from You don't have to buy a membership to order the "essentials". I can thank my dad for turning me on to this sweet brain food.
I used this frosting on craisin, pecan flax muffins
Goat Cheese, Trehalose Frosting (cream cheese frosting)
  • 1 cup powdered Trehalose, (instructions below)
  • 4 oz whipped goat cheese (Chevremousse whipped goat cheese) I got this at Costco
  • 1 Tbls Kerry Gold butter, softened
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  1. Put the Trehalose in your power blender (I used a vitamix) start low and increase power. Blend for about 30 seconds to a minute.
  2. Dump the powdered Trehalose into a medium mixing bowl.
  3. Add goat cheese, softened butter, vanilla and lemon juice.
  4. With hand mixer, blend until smooth.
  5. Frost 12 to 15 cupcakes or flax muffins.
  6. Store in the refrigerator.
Can you say YUMMMMM!?!?!?! Once you try frosting using Trehalose you'll never want to use refined white sugar again!

Thursday, June 13, 2013

Blueberry Coffee Cake

Thanks to Paleo Parents for having Urban Poser as a guest blogger. This recipe was adapted from their berry's and cream breakfast cake and adapted again to create the Southern Peach Cobbler recipe.

For starters, I quadrupled the recipe which meant I needed 20, YES 20 egg yolks. Of course I was excited because I got to try separating eggs with a empty water bottle. Yep it works!! See Separate eggs video.
I still had a few egg yolks break but it didn't detour me from finishing this recipe. I am ashamed to report I threw the contaminated egg whites away as I had so many broken egg yolks within the whites(that's another story). This is why I adapted a recipe that uses the whole egg when I was working on the Southern Peach Cobbler.

Blueberry Coffee Cake
  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 20 egg yolks
  • 3/4 cup maple syrup or other liquid sweetener
  • 1 cup coconut oil (melted)
  • 1/2 cup full-fat coconut milk
  • 2 1/2 Tbls lemon juice
  • 1/3 cup of butter
  • 1 1/2 to 2 cups blueberries, frozen or fresh
  1. Preheat oven to 350 degrees.
  2. Put butter in 10 inch round baking dish (I used a silicone dish) and place in oven.
  3. Keep and eye on the melting butter while you assemble the ingredients and remove once the butter is melted.
  4. In a small bowl, combine dry ingredients and set aside.
  5. Using a hand mixer, beat egg yolks for a couple minutes in a medium bowl. 
  6. Once yolks are thoroughly blended add the sweetener, oil, and lemon juice and mix well.
  7. Add the dry ingredients to the egg mixture while mixing.
  8. Pour batter over the melted butter in the baking dish.
  9. Sprinkle the blueberries all over the top of the batter. push some down into the batter to distribute throughout the cake.  
  10. Place in oven and bake for 45 to 55 minutes or until the center no longer jiggles(technical baking term) or bounces back with you touch the center.
  11. Serve warm with coconut ice cream or simple pour some coconut milk over the steaming hot cake. I enjoy the cake just like it is straight from the oven.
What kind of fruit did you try with this recipe?

Wednesday, June 12, 2013

Baked Cabbage

I discovered a love for cabbage a few years ago. I love it fixed almost any way. One of my favorite ways, because it is sooo easy, is baked. Set it and forget it, at least forget it for 20 to 25 minutes.

It's such a simple recipe and you can't mess it up no matter how you might change it up.
Here goes!!

Baked Cabbage
  • Preheat oven to 350 degrees
  • 1 head cabbage sliced into 1-inch wedges.
  • Arrange wedges on a cookie sheet. I used a silicone sheet on a cookie sheet.
  • Drizzle with bacon grease or olive oil over the cabbage wedges.
  • Sprinkle generously with sea salt and pepper.
  • **Here's where it gets creative.**
  • Use your favorite Italian seasoning or herb garlic blend or one of your favorite herb blends. Sprinkle generously!
  • Place baking sheet in oven and bake for 20 to 25 minutes.
  • Serve immediately.
What are you serving cabbage with tonight?

Monday, June 10, 2013

Southern Peach Cobbler Paleo Style (nut free)

Southern Peach Cobbler is a comfort food from my childhood. It was a dessert my mom made when we had company, and we had company most Sunday's for lunch after church. There were always peaches in the pantry. The hot peachiness with ice cream melting down the piping hot dessert, straight from the oven. Now that I am drooling, I'll tell you, I have worked on the recipe a while and found something close to the original. Buttery goodness and chocked full of peaches.

My first attempt I tried converting my mom's original recipe...FAIL...don't want to talk about it!!

My second attempt used blueberries and a recipe I got here at Paleo Parents as written by the guest blogger, The Urban Poser. I quadrupled the recipe and separated 20 eggs. YES 20 egg yolks. It was delicious but I am looking for an easy to follow recipe that I don't have to scramble(get it?) to find a recipe with 20 eggs whites, not to mention 20 egg whites that are contaminated by broken egg yolks.

Three time was a charm! Southern Peach Cobbler perfected. IMHO. I used the same basic recipe as the blueberry cake recipe except I used 10 whole eggs and a slightly larger baking dish.
Here is my adaptation of the recipe I found here.

Southern Peach Cobbler, Paleo Style (nut free)
  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 10 whole eggs
  • 3/4 cup maple syrup or other liquid sweetener
  • 1 cup coconut oil
  • 1/2 cup full-fat coconut milk
  • 2 1/2 Tbls lemon juice.
  • 1/3 stick butter
  • 2 cups sliced peaches (fresh or frozen, thawed)
  • 1/3 cup beet or coconut sugar or other granulated sugar substitute such as Xylitol.*optional
  • 1 tsp cinnamon*optional
  1. Preheat oven to 350 degrees.
  2. Put butter in approx. 9 X 13 baking dish and place in oven to melt in dish.
  3. Toss peaches, sugar* and cinnamon* is a small bowl and set aside.
  4. Mix dry ingredients in a small bowl while butter is melting. Set aside.
  5. Watch butter in oven carefully so as not to burn and remove when butter is fully melted.
  6. Crack eggs into a large mixing bowl and whip together well.
  7. Add sweetener, oil, coconut milk, and lemon juice to eggs and mix well.
  8. Add dry ingredients to the egg mixture, fully incorporate.
  9. Pour the batter over the melted butter in baking dish.
  10. Place peaches on top of the batter, covering the batter. It's OK if some sink into the batter. You'll find them once you cut into the hot cobbler.
  11. Place baking dish in oven and bake for 30 to 35 minutes.
  12. You can serve immediately with more butter melted over it or coconut milk poured over this delicious hot dessert.
This dessert is delicious right out of the oven and it's great leftover as well. Store leftovers in a sealed container in the refrigerator.
Hope you try this easy dessert recipe. It's easy to mix it up using different fruit fillings. I used blueberries right from the freezer on test run #2 by simply sprinkling several hands full of berries over the cobbler batter.

Thursday, May 23, 2013

Peach Pie, Paleo

I just love my step-mom. She ran a restaurant in Amish country for nearly 50 years. When it comes to trying a new recipe, she is all in.
Since my dad decided that he has a sensitivity to wheat, he too is avoiding grains and Donna is busy in the kitchen reworking glutenous recipes to satisfy his appetite. 
She shared that she made a turkey pot pie for a pot luck last week for church and I had to get her recipe for the crust. It seemed easy enough and it was.
I took the peaches out of the freezer to make a filling. I could have used a lot more filling but it was all the peaches I had frozen from last summer. So my first suggestion is, "Don't skimp on the filling!!".

Here's how it goes.

Peach Pie, Paleo

Filling ingredients:

  • 4 cups fresh or frozen sliced peaches
  • 1 cup coconut sugar
  • 1 1/2 Tbls arrowroot
  • 1/2 teas lemon zest
  • 1/2 teas sea salt

Filling Instructions:

  1. Combine filling ingredients in a medium saucepan.
  2. Cook over medium heat until the sugar is dissolved and the fluid begins to thicken. 
  3. Set aside to cool slightly.

Pie Crust Ingredients:

  • 1 cup almond flour
  • 1 cup coconut flour plus extra for rolling out dough
  • 1/2 cup cold Kerry Gold unsalted butter, cut in small pieces
  • 2 to 4 Tbls cold water
  • Coconut oil to grease pie dish
  • 1 egg, whisked

Pie Crust Instructions:

  1. Preheat oven to 400 degrees.
  2. Place almond and coconut flour and cold butter in food processor and pulse until the mixture is crumbled. 
  3. Scrape down sides of bowl and replace lid. 
  4. Begin to add water as processor is running. Add enough water until it begins to form a ball. Turn out on to parchment paper and divide dough in half. 
  5. With wet hands, mash half the dough into your greased pie dish evenly.
  6. I rolled mine between parchment paper but ended up mashing it into place in the pie dish anyway.
  7. Pour prepared peach filling into crust.
  8. Roll out the other half pie dough between 2 pieces of parchment paper using extra coconut so it will release from the paper easily. This is a tender dough so you may still need to piece it together on the top crust. No worries. It's still delicious!
  9. Brush whisked egg on top crust using a pastry brush.
  10. Bake for 10 minutes at 400 degrees then lower temperature to 350 degrees and bake for 25 to 30 minutes more. 
  11. ENJOY!!
What is your favorite pie filling?


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