Have you ever had coconut yogurt?? I'm going to go out there and say that store bought may be the most heinous thing I have ever seen. It's grey and gelatinous and just so disgusting!
But homemade. Omg people. It's friggin delicious. And easy peasy! I'm keeping things simple. I've seen a lot of recipe adding agar agar or arrowroot powder. Just don't. Let's ditch the added starches and go for full flavour!
I use the coconut cream from the top of the can. Save the water for smoothies. You can use the whole can but your yogurt is going to end up more like the consistency of kefir. Not what I was after. I want thick, creamy, deliciousness!!
For all intents and purposes, your oven/oven light are going to play the role of an incubator for all those amazing probiotics. We will slightly warm your coconut milk, whisk in your probiotic capsules, and add to sterilized jars! Pop it in the oven and forget about it over night!!
Super easy. Try it out!!
2 cans organic coconut milk, thick cream on top only (reserve the water for smoothies etc)
1 tsp maple strup
2 probiotic capsules, contents only (ditch the capsules!)
1. Turn your oven on to 200F. Leave it for five minutes and then turn it off. We are just preheating to take the chill off. After this, the oven light will be enough heat to maintain a happy growing environment for the probiotics!
2. Add coconut cream and maple syrup to a saucepan. We are going to gently heat over medium-low for a couple minutes. Whisk to combine and remove from heat.
3. Let the coconut cream mixture cool until it is below 100F (~40C- think a little warmer than body temperature).
4. Whisk in the contents of your two probiotic capsules.
5. Transfer this mixture into a pint size sterilized glass jar. (To sterilize the jar you can run it through the dishwasher, pour boiling water into and let it sit for a few minutes, or boil the jars in water.
6. Pop the kid on the jar and place into the oven. Turn on the oven light ONLY! We don't need anymore heat.
7. Leave for 10-12 hours, or up to 24. The longer your leave it, the more tangy it will be. I leave mine for ~ 12 hours.
8. Remove from oven and place into refrigerator. Refrigerate for 4-6 hours and then use as you would any yogurt! I topped mine with cherries and blueberries! So yummy!!
Note: Your yogurt may separate a bit, just stir it up!
Shut the front door, people!! I'm a goddamn Paleo Wizard! These brownies are ridiculously amazing. They are chewy and fudgy and I'm pretty sure they'd be classified as a sin. Not only will these satisfy everyone's sweet tooth, but they will fool even the biggest Paleo skeptics.
On top of all of that, they are ridiculously easy to make!! Give them a try! You'll love them!
2/3 cup coconut oil
1 bag Enjoy Life Chocolate Chunks
1/2 cup coconut sugar
1 cup of maple syrup
1 tbsp vanilla
1/4 cup cocoa
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp fine sea salt
1. Preheat oven to 325 degrees Farenheit.
2. Add coconut oil, coconut sugar, and maple syrup to a large saucepan. Heat over medium until sugar is dissolved.
3. Turn heat off and add in the chocolate chunks. Stir to melt/combine.
4. Set aside to cool for 10 minutes.
5. Sift cocoa, coconut flour, baking soda, and salt into a small bowl.
6. Once the chocolate mixture has cooled for ten minutes, grab a spatula and start adding your eggs. Beat in each egg thoroughly before adding the next.
7. Once eggs are incorporated, add in your dry ingredients and stir until combined thoroughly.
8. Pour batter into a parchment-lined 9X13 pan and smooth top. Feel free to sprinkle the top with more chocolate chunks/pecan pieces/walnuts!!
9. Bake for 40-50 minutes until cooked through.
10. Let cool for 20 minutes, and then place in fridge to cool for an hour. Slice and enjoy!!
Hey all! As previously stated, I'm ignoring the grossly warm weather and steamrolling my fam jam's food menu right into Fall. I mean....it's September...Mother Nature has no GD business making it 34 degrees out. So yah...Fall menu.
I like to think I'm a pretty good matchmaker. Even though I've never set anyone up. Or even tried to. But yah, if I wanted to, I would totally rock it. Millionaire Matchmaker better watch her back...I'll take over her show.
Speaking of matchmaking, pumpkin pie please meet streusel muffin. I mean, you've both been dear friends, you're both just the sweetest, and everyone loves you. You'd be perfect together! *Turns on the Barry White, shuts the door, and waits nine months*
Boom! These muffins are born. They are moist and reminiscent of pumpkin pie, with a crunchy streusel topping that is to die for.
Being a nut-free Paleo peep, I thought my streusel days were over. I mean, I could do an almond flour one...but it would only be the one time. And Epi-pens hurt like a mother. And we live far from most hospitals. So....this nut-free Godsend, that I'm dumping into your interweb space, is a phenomenal option.
2/3 cup pumpkin purée (not pie filling)
1 cup nut butter (or in my case Sunflower butter!)
1/2 cup honey
1 1/2 tbsp cinnamon
1/2 tsp nutmeg
1/8 tsp allspice
1/2 tsp salt
1 tsp coconut flour
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1/2 cup coconut flakes
1/4 cup coconut sugar
2 tbsp grass-fed butter (or coconut oil)
1 tsp cinnamon
1. For the streusel, combine the coconut flakes and coconut sugar in a food processor (or blender) and pulse until mixture resembles small oats. Add in butter and pulse until combined. Scrape into a small bowl and set aside.
2. Preheat oven to 400 degrees Fahrenheit.
3. In the same food processor bowl, combine all of the muffin ingredients and buzz on high until thoroughly mixed.
4. Using an ice cream scoop, scoop the muffin batter into a muffin cup-lined muffin pan! (That was a mouthful!)
5. Sprinkle the streusel topping onto each muffin and pop in the oven!
6. Bake for 20 minutes and let cool for 5-10 minutes before removing from the pan.
Hot weather be damned! I'm so ready for all things Fall. Sweaters, pumpkin goodies, and deliciously hearty soups. This soup is meat-free but still fills you up! The recipe came about when my hubby asked for "plain vegetable soup". For him, this would mean canned veggie soup (gross!). This turned out so much better and he hoovered it down in minutes! It's perfect for a light supper, or would be an awesome back-to-school Thermos lunch!! Give it a try!
4 carrots, diced
3 celery stalks, diced
1/4 cup olive oil
1 onion, diced
4 garlic cloves, minced
4 cups finely shredded cabbage
1 med-lrg sweet potato, diced small
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp black pepper
6 oz. can of tomato paste
sea salt, to taste
8 cups stock (veggie, chicken, or water)
1. In a large stock pot, heat olive oil over medium-high heat.
2. Sauté onions and garlic over translucent.
3. Add in remaining vegetables, tomato paste, spices, and stock.
4. Bring to a boil, reduce heat to medium-low, and simmer for 25 minutes.
5. Remove from heat and season with sea salt.
Okay folks... This is for my gardening folks who have too much zucchini. For my chocoholics with a conscious. For my healthy mommas trying to offer a healthier solution. This glorious dark chocolate loaf is grain free, nut free, and dairy free. It's moist and delicious and my hubby will crush a whole loaf in a day if I let him. It's that tasty y'all!
1 cup grated zucchini
3/4 cup organic honey (or maple syrup)
1/4 cup avocado oil
6 organic eggs
1 tablespoon vanilla
1/2 cup coconut flour, sifted
1/2 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup Enjoy Life DarkChocolate Chips
1. Preheat oven to 350 degrees.
2. Add everything except the chocolate chips into the blender. Blend until smooth.
3. Pour batter into a greased standard loaf pan and stir in the majority of the dark chocolate chips. Sprinkle the remaining dark chocolate chips on top.
4. Pop that beautiful masterpiece in the oven for 50(ish) minutes, long enough so that a knife/toothpick comes out clean!
5. Let the loaf cool off for 15-20 minutes.
6. Carefully run a knife around the edge of the loaf pan and place on a baking rack to finish cooling.
7. Slice and enjoy!!
There's just something about a good roast chicken recipe. And this one, my friends, is right up there! The chicken is juicy and tender, the skin is crispy and it has an overall zip from the lemon juice/zest! It's just so good!
4 chicken quarters
1 tbsp ghee (or favourite Paleo fat)
1/2 cup coconut milk (canned)
Zest of two lemons
Juice of two lemons
1 tsp dried thyme
1/4 tsp black pepper
1 tsp Dijon mustard
1 clove of garlic, minced
1. Preheat oven to 400F.
2. In a cast iron skillet, heat fat until hot over medium-high heat.
3. Season both sides of the quarters with sea salt and place skin side down into hot pan. Once golden brown, flip to the other side.
4. While chicken is browning, whisk together the remaining ingredients and pour 1/4 of the mixture over each chicken quarter.
5. Transfer chicken to oven and bake for ~30 minutes. Test with a meat thermometer just to be sure!
6. Garnish with lemon slices and fresh thyme and enjoy!
Ok. These are strictly a selfish indulgence! If you follow my IG account, you will notice I posted a photo of some store-bought sriracha coconut chips. While they were tasty, and I loved the spice, I just wasn't in to the whole added cane sugar deal. I find coconut has a very sweet taste on its own, so the additional sweetness was overkill. That very same day, grabbed out some flaked coconut and went to town creating something savoury. Something delicious. Something (dare I say it) that reminds me of potato chips (minus all the nightshade-related joint paint)!
In in all honesty, you could make sooo many different flavours of this! I'm currently working on a buffalo wing version that I will post as soon as it's perfect.
Here's the kicker though guys....my husband, the chip-eating, junk-loving pilot in my life, absolutely LOVES these. He crushed a whole snack bag of them when I was driving him to the airport. They are that good! Give them a try, you won't regret it!
3 cups large coconut flakes (unsweetened and organic)
2 tbsp melted ghee (or coconut oil to keep things dairy-free)
1 tbsp coconut aminos
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp chili powder
1/2-3/4 tsp fine sea salt
1. Preheat oven to 300F.
2. Place coconut in a medium bowl.
3. Whisk together ghee, coconut aminos, spices, and salt.
4. Pour ghee mixture over coconut flakes and mix to coat evenly.
5. Dump coconut flakes on to a parchment-lined baking tray and place in oven.
6. Stir every 5 minutes until golden brown. Remove from oven and let cool completely (so they are crispy!).
I have being seeing these amazing photos of baked eggs from quite some time and all I can't think of is "I can do that!" This recipe starts with a base of Italian sausage, fresh zucchini, and tasty tomato sauce! Absolutely delicious!! Give it a try!!
1 lb bulk Italian sausage (or combine 1lb ground pork, 1/2 tsp crushed fennel seeds, 1/3 tsp salt, 1 tsp paprika & garlic powder, and 1/8 tsp cayenne)
1 small zucchini, siced
1 onion, diced
2 gloves garlic, minced
1 tsp dried basil, oregano, and thyme
1/2 tsp chili flakes
4 tbsp ghee (or olive oil)
2 cups tomato sauce
1. Add ghee to cast iron (or oven proof skillet) and sauté onions and garlic over medium heat until translucent.
2. Add sausage meat and sauté until brown. Add zucchini and sauté until tender.
3. Add dried herbs, chili flakes, and tomato sauce.
4. Simmer until heated through.
5. Season with sea salt (to taste).
6. Remove from heat and, using a tablespoon, and make 4-6 wells into the tomato sauce.
7. Crack each egg into the wells and sprinkle each each with a small amount of salt.
8. Transfer pan to a 350F oven and bake until cooked to desired doneness!
Guys!!! My very first smoothie bowl! I'm so proud!! This amazing breakfast treat is a big winner in our house! Keeps me full for hours!
Now dont let let the colour fool you, this bad boy is not fruit alone! Chock full of avocado, coconut milk, and baby spinach, this smoothie bowl is a nutritional knockout! Give it a try!!
1/2 cup frozen blueberries (do choose organic!)
1 cup milk (nut, coconut milk, or organic dairy...I use coconut!)
1 cup baby spinach/baby kale
1. Add everything in the blender and blend until smooth.
2. Pour into a bowl and top with your favourite seeds, shaved coconut shavings, and fruit!
There are few things in life more perfect than gorgeous garden veggies! This salad highlights the bounty of summer in the best way!
The juicy ripe tomatoes, the crunchy cucumber, and the zesty dressing make this the perfect summer side! It is great on its own but gets even better when you top grilled chicken or fish with it!
2 cups halved cherry/grape tomatoes
2 cups of cucumbers, quartered and chopped
1/4 cup fresh basil, torn
1/4 red onion, thinly sliced
1/4 tsp sea salt
1/4 cup grass-fed feta cheese (optional-equally delicious without it!)
1. Combined all ingredients in a bowl and toss with 1/2 cup of dressing.
2. Refrigerate for at least 30 minutes for flavours to marry.
1/2 cup red wine vinegar
1/2 cup avocado (or olive) oil
1 tsp salt
1 tsp mustard powder (or 1 tsp Dijon mustard)
1 tsp fresh ground black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
2 tsp dried oregano
1 tsp red chili flakes
Combine in mason jar and shake! Makes a great marinade!