Merry Christmas to everyone who celebrates! I decided to follow last year's gift and make my mother a delicious, semi-healthy cake for her birthday today. Chocolate, of course, because that is her absolute favorite! I tweaked the recipe a bit from last year and I think it is much better, thicker and better consistency. Hope you enjoy the recipe for any birthday or event and suits many different dietary needs! Yay for dessert!
I know that Halloween has already passed, but here in Chicago fall is still in the air and there is nothing like baking up a batch of aromatic muffins. I love pumpkin. It reminds me of when I was a baby and my Mom would feed me that mushy pumpkin puree that has lots of fiber. I love pumpkin seeds. And I love picking and carving pumpkins. Fall is a good time. But, you are probably getting anxious about my recipe. Okay, okay, I'll get going. Here is the recipe so you may start cooking these delicious treats perfect for any time of day during the Fall (or whenever).
It's snowing outside. It's gorgeous. And I'm in a comfy mood. So I decided to post this recipe. It is DELICIOUS. It's like flourless chocolate cake, but better because it has good flours and REAL chocolate. That's what I'm talking about. We made this for my Mom's birthday which was on Christmas day, saved the extras in the freezer and indulged in them on my birthday. Nevertheless, it still tasted great two months later! My mom was pretty surprised when we pulled this cake out and being the chocolate connoisseur she could tell it was a high quality cake. Stamp of approval from chocolate addict = a good cake. And to top it off? My brother whipped up some amazing chocolate frosting to layer on top. Are you drooling yet? Scroll down to check out my recipe...
This recipe was really challenging, took a lot of guess work, and a lot of time. If you are not familiar with greek desserts then let me give you a little background. A lot of greek desserts are made with filo dough. This is a super thin papery crust that gives the desert a crunchy, but light taste. Trying to mimick this without gluten is extremely hard because the gluten binds the filo together so that it can be rolled extremely thin. That's the other thing about making your own filo. Rolling it out to the proper consistency can take at least two hours depending on the batch you are making. So what did I do? I opted out of "layering" the baklava with 7 layers of thin dough in between the nut crust and did 2 layers: one on top and one on bottom. It was tasty, but disappointingly thick. So next time? I am going to be trying it again with rice paper! I'll let you know how it goes of course. Also, it has rice flour in it. So if you are strict paleo...sorry. But for those of you who want to try your hand at this difficult
Here comes round 2! My first recipe post on my blog were the famous pancakes I loved so dearly. Well it has been over a year and the recipe has been modified to become even tastier and healthier. What did I change? Well my brother is nut-free due to an allergy so using almond butter or flour isn't convenient and can burn the pancakes really easily. Plus, we all have this new found love for coconut flour and its delicious taste, so what better way than to incorporate it into this pancake recipe (and ditch the omega-6s from almonds). The sweet potato is a good glucose source so perfect for post-workout (whereas my previous recipe used apple sauce and bananas-- OK choices, although the apples are full of fructose and will not go to replenish muscle glycogen). So maybe you don't want the science, you just want a delicious dish? Well you get both!
Here is my recipe...
During thanksgiving, I really wanted to make some pumpkin pie quickly and never had the patience to make the crust and the filling and then wait for it to bake (although I will be doing this next weekend and hopefully posting a successful recipe!). So after searching around on the internet for a quick pumpkin pie, I became inspired to make my own microwavable version! Click below for my recipe...
This dessert was such a hit in my household that I made it twice this weekend! It was super easy and unfortunately took longer to make than eat (yes, they were gone within fifteen minutes-- and I made fifteen muffins!) Thank God they are healthy. Here's the recipe:
I walked in to Whole Foods the other day and they had an array of organic squashes for super cheap prices. I had always read about cooking squashes, but was fearful to actually try it. Well it is actually just as easy as it reads. So here's what I did to prepare this homey fall dish:
This is honestly the best thing ever! I am addicted and I think this is going to become by breakfast for the rest of my life now. I have always missed eating oatmeal, but this is BETTER than the real thing. It kind of tastes like cream of wheat and topped with your favorite fruit and a little cinnamon, it is the perfect thing to eat on an autumn morning. Here's the recipe:
These suckers are so delicious, easy to make, and not high in sugar. In fact, if you are looking for a recipe that isn't carby and full of sweet potatoes or sweeteners, then you have come to the right place. I made this the other day after a weight lifting session and it was perfectly satiating as a post-workout meal. But, it can also just be whipped up any time of the day. The preparation time and cooking time takes about 20 minutes total. Just click below for my recipe. I will add that without PaleOmg's help, I would not have come up with this recipe. In the past I have really had time with pancake consistency, but this time, with the flour I was able to really cook them easily. They were not too liquidy or hard and each small pancake browned nicely on each side within 2 minutes. Anyways, enough of my blabbing. Get cookin'!
In case you haven't noticed, I am a die-hard foodie.