I was looking for a Valentine’s treat that would taste amazing but not throw me too far off track on my healthy eating. I was so excited to find these delicious healthy sugar cookies!
- 2 cup Blanched Almond Flour
- 6 Tbsp Coconut Flour
- 2 Tbsp Arrowroot Powder
- 1/8 tsp Baking Soda
- 1/8 tsp Sea Salt
- 1/4 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
- 1/2 cup Raw Honey
- 1 whole Pastured Eggs
- 1 tsp Pure Vanilla Extract
- 2 Tbsp Raspberry Juice
Find the full recipe HERE.
These cupcakes are an amazingly delicious treat with a healthy twist!
- ½ cup coconut flour
- 2 tbsp arrowroot starch
- ¼ tsp sea salt
- ¼ tsp baking soda
- 4 eggs
- 1/3 cup coconut oil
- 1/3 cup raw honey
- 3 tbsp coconut milk
- 1 tsp vanilla
- ¼ cup unsalted butter
- 3 tbsp coconut milk
- ½ cup coconut sugar
- ½ tsp sea salt
Caramel Buttercream Frosting:
- 6 tbsp butter, unsalted at room temp
- 3 tbsp raw honey
- 2 tbsp Salted Caramel Sauce (from above)
- 2 tbsp arrowroot flour
- 2 tbsp coconut milk
- ¼ tsp vanilla
- Pinch salt
See the full website for instructions here.
Paleo Salted Caramel Cupcakes
I don’t know about you guys, but one of the things I miss now that I am flute and dairy free is whoopie pies. There are sooooo delicious and easy to make, I just had to share!
- 1 cup smooth almond butter (I used raw unsalted)
- 1/3 cup raw cacao powder
- 1 extra large egg
- 1/8 cup maple syrup
- 1/8 cup coconut sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- Cream filling:
- 1 can full-fat coconut milk
- 2 tablespoons powdered sugar
- 2 tablespoons cacao powder
You guys – how could anyone not want to shove these in their face immediately?!?!? Sweet potato, guac AND bacon???? WHAT?!?!?!?!?!
2 sweet potatoes, scrubbed clean but NOT peeled, thinly sliced;
4 oz. bacon, cooked and crumbled;
1 cup fresh salsa;
1 tsp. chili powder;
1/2 tsp. paprika;
1/2 tsp. garlic powder;
2 tbsp. extra-virgin olive oil;
Fresh cilantro, minced;
Sea salt and freshly ground black pepper;
Ingredients for the simple guacamole
2 medium avocados, peeled, pitted, and diced;
1 tbsp. fresh lime juice;
1 garlic clove, minced;
1/2 cup Roma tomatoes, diced;
1/4 cup red onion, diced;
Sweet Potato Bites preparation
Preheat your oven to 450 F.
In a bowl, mash the two avocados until smooth. Add all the remaining ingredients for the guacamole. Stir until well combined, cover, and refrigerate.
Place sliced sweet potatoes in a bowl and drizzle with olive oil. Sprinkle with chili powder, paprika, garlic powder, and salt and pepper to taste, and toss until well coated.
Place the sliced sweet potatoes on a baking sheet and cook in the oven for 10 to 12 minutes on each side.
Top each sweet potato slice with guacamole, fresh salsa, bacon bits, and fresh cilantro.
Sweet Potato Bites with Guacamole and Bacon
Pies are one of my favorite indulgences, so I was really excited to find this healthy option for dessert. Paleo sweet potato pie is just the right balance of a sweet treat with a healthy twist. Yum!
What you will need (pie filling):
2 1/4 cups cooked sweet potatoes
3/4 cup maple syrup
1/4 cup ghee
Cream from one can of coconut milk
2 eggs and 3 egg whites
2 Tbsp. vanilla
1 tsp cinnamon
2 tsp. gelatin
What you will need (pie crust):
2 cups almond flour (sifted)
1/8 cup ghee
Pre-heat oven to 350 degrees.
Mix pie filling ingredients in a large bowl – mix well!
In a separate bowl mix the crust ingredients (hands work the best) until it looks like dough.
Grease a pie pan and place the dough in the middle, slowly spreading the dough out with the palm of your hand until it covers the entire pan.
Pour the filling into the pie pan and bake for 1 hour and 15 minutes at 350 degrees.
Let cool for 1 hour.
Paleo Sweet Potato Pie
This is a great soup for the fall! So delicious, healthy and comforting on a cool fall day!
- 6 cups pumpkin flesh, cut into cubes;
- 2 onions, chopped (about 2 cups);
- 1 cup carrot, peeled and chopped;
- 2 cups apple chunks, peeled and cored;
- 4 garlic cloves, minced;
- 4 cups chicken stock;
- ½ cup full-fat coconut milk;
- ½ tsp. dried thyme
- ¼ tsp. ground sage;
- 1 tbsp. smoked paprika;
- ½ tsp. ground cumin;
- 1 pinch cayenne pepper;
- 1 pinch cinnamon;
- 2 tbsp. Paleo cooking fat;
- Sea salt and freshly ground pepper to taste;
- Heat some cooking fat in a large saucepan over a medium-high heat.
- Add the onions and garlic. Cook for 3-4 minutes, until softened.
- Add the pumpkin, carrot, and apple, and cover with the chicken stock.
- Add the cumin, thyme, sage, paprika, cayenne pepper and season with salt and pepper to taste.
- Bring the soup to a boil, then lower the heat to medium and let it simmer 30 to 40 minutes or until the vegetables are soft.
- Using a food processor, process in batches to the consistency of a purée.
- Bring the soup back to the saucepan. Add the coconut milk, combine and season again with salt and pepper to taste. Warm up the soup again a little bit.
- Add a pinch of cinnamon over top before serving.
Pumpkin Soup With Apple And Spices
I LOVE me some healthy dessert! This is a great option for a sweet treat that won’t leave you feeling guilty.
- 1 ripe avocado
- 1 cup (275g) cold sweet potato puree*
- ½ cup unsweetened apple sauce
- ¼ cup date paste
- 1 tsp pure vanilla extract
- 4 eggs
- 1/4 cup coconut flour
- 2 tbsp arrowroot flour
- ½ cup cacao powder
- 1 tsp ancho chile powder
- ½ tsp Himalayan salt
- 1 tsp baking soda
- ½ cup raw pecans, coarsely chopped
- ¼ cup date paste
- ½ cup all natural halzelnut butter
- ¼ cup cacao powder
- 2 tbsp raw honey
- ½ cup full fat coconut milk
- Generous pinch Himalayan salt
- Preheat your oven to 375F. Grease a 9” square baking pan with coconut oil and line pan with parchment paper, leaving enough extra to extend over the sides.
- In the bowl of your food processor, combine avocado, sweet potato puree, unsweetened applesauce, date paste and vanilla and process until smooth and creamy. Add cacao powder and again, process until smooth.
- Add eggs, one at at time, processing until smooth between each addition.
- In a large mixing bowl, add coconut flour, arrowroot flour, salt, ancho chile, and baking soda and stir with a wisk until well combined then add to your food processor and, you guessed it, process until smooth.
- Add pecans and pulse a few times just to mix them in.
- Transfer to your prepared pan. Spread batter evenly and bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake comes out almost clean.
- Set brownies on a wire rack to cool for 15-20 minutes then transfer to fridge to cool completely, about an hour.
- Prepare the icing by adding all the ingredients to the bowl of your food processor and process until smooth and creamy.
- Pour over brownies and spread evenly with a spatula.
- Place the brownies in the fridge and chill completely, at least 8 hours, preferably overnight. Sprinkle with a handful of coarsely chopped pecans, if desired. Cut into squares.
- These brownies seem to get even better and richer tasting after sitting in the fridge for a few days…
Paleo “Knock-You-Right-Off-Your-Feet” Sweet Potato Brownies
I can’t believe September is almost over! One last crock pot recipe to close out the month. This one looks like the perfect way to try something out of the ordinary, and incorporate my beloved pumpkin!
SLOW COOKER PUMPKIN COCONUT CURRY
- 1 15-ounce can of unsweetened coconut milk (full fat, not light)
- 2 cups pumpkin puree (not pumpkin pie filling)
- 1 cup chicken stock
- 1/2 tablespoon curry powder
- 1/4 teaspoon tumeric powder
- 2 teaspoon garam masala
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 large onion, diced
- 1 garlic clove, minced
- 3 carrots, cut into 1-inch pieces
- 3 cups 1-inch cubed sweet potatoes
- 2 chicken breasts, cut into 1-inch cubes
- Juice of 1 lime
In the insert of a 4-quart or larger slow cooker , add the coconut milk, pumpkin puree, chicken stock, curry powder, tumeric powder, garam masala, salt, and pepper. Whisk together to make sure it is all combined and spices are evenly distributed.
Add the onion, garlic, carrots, sweet potatoes, chicken breasts, and lime juice to the mixture. Stir to coat and incorporate.
Cook on low for 6 hours.
Serve over rice!
Refrigerate leftovers in an airtight container for up to seven days.
A perfect, clean slow cooker recipe to transition into fall! Veggies, protein and slow cooker convenience = winning!
Author: Fit SlowCooker Queen
Serves: 4 servings
1 spaghetti squash (approximately 2 lbs)
1 lb chicken breasts, cubed
24 ounces marinara/pasta sauce
4 tsp Italian seasoning
2 garlic cloves, minced
Cut spaghetti squash in half crosswise and scoop out the seeds.
Pour pasta sauce in the bottom of the slow cooker.
Add spaghetti squash
Add chicken and seasonings.
Cook HIGH 2-3 hours or LOW 5-6
5-Ingredient Slow Cooker Spaghetti Squash & Chicken