Brownie in a Mug

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Sometimes, you just have to have chocolate, it has to be warm and vanilla ice cream is a must! Good quality cocoa powder is so important, and I used my stash of Valhrona 🙂 Yes, it is worth the $1 + an ounce price! This brownie is rich, moist, and more cakey than fudgy and hits all the right buttons. I’m kind of mad at myself for making this! 😉 Thanks for reading, enjoy!

Brownie in a Mug – adapted from Simply Recipes

  • 1/4 cup flour
  • 3 – 4 Tbsp sugar
  • 2 Tbsp cocoa
  • Pinch of salt
  • Tiny pinch of cinnamon
  • 1/4 cup water
  • 2 Tbsp unsalted butter, melted
  • 1 to 2 drops vanilla extract
  • ice cream

Directions –

Place flour, sugar, cocoa, salt, and cinnamon in a microwave safe ceramic mug. Stir with a fork or spoon to mix well and break up any clumps.

Add the butter, water, and vanilla to the cup and stir until the mixture is smooth and there are no lumps.

Place in microwave and heat on high until the mixture is cooked through, about a 1 minute and 20 seconds. If you don’t know the power level on your microwave, start with 60 seconds and increase until the brownie is done. It should still be moist when cooked through, not dry.

Let cool for a minute and serve with a scoop of vanilla ice cream.

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Paleo Pancit

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After making this, I learned – one: I love fish sauce, and two: more cabbage, please! I was worried about using both but this recipe just looked and sounded so good. I’m glad I didn’t let apprehension get the best of me, because this was so perfect! It was savory, sour and had just enough saltiness; and textures in each bite of this pancit, (which I had never tried or heard of before), that I am on the look out for more Asian recipes that might hit all those notes again. Thanks for reading, enjoy!

Chicken Pancit – adapted from Everyday Paleo

  • 1.5 lbs chicken breasts, cut into small bite size pieces
  • 2 tablespoons coconut oil
  • 6 green onions, sliced thin
  • 2 cloves minced garlic
  • 2 carrots, sliced thin
  • 1 small bell pepper, sliced thin
  • 6 – 8 cups shredded green cabbage
  • ¼ cup coconut aminos or Tamari wheat free soy sauce
  • 1/4 cup chicken broth
  • 1 – 2 tablespoons fish sauce
  • Black pepper to taste
  • Lemon wedges

Directions –

In a large wok or skillet heat the coconut oil over medium to medium high heat.  When the wok or pan is nice and hot, add the chicken, green onions and garlic and saute for about 6-7 minutes or until the meat is done all the way through but still tender. Remove the meat from the pan and set aside.  Add the bell pepper and carrots to the wok or pan and cook for 3 minutes. Add in the cabbage and cook about 4 more minutes. Add the chicken back to the veggies and pour in the coconut aminos or soy sauce, chicken broth, and fish sauce. Season with lots of black pepper.  Stir well and cook for another minute or two.  Serve in bowls with a lemon wedge.

Avocado Super Smoothie

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This is amazing! It’s thick and creamy without the dairy and even my kids couldn’t detect the “green” in this smoothie. Thanks for reading, enjoy!

Avocado Super Smoothie –

  • 1 cup kale, washed and stems removed
  • 1 cup baby spinach, washed and big stems removed
  • 1 medium banana
  • 1/2 avocado
  • 1 small apple, cut into chunks
  • 1/2 cup coconut milk
  • 1/2 cup water, or more depending on how thick you prefer
  • Ice

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Directions –

Place all your ingredients in a blender carafe – starting with the liquid and topping off with the heavier items. Process for about 30 seconds until well blended. Pour into a tall glass and enjoy!

I Bought A Juicer!

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I bought a juicer! I wasn’t sure how this would turn out because I haven’t tried beets since I was a kid…and those were the gross canned kind that you find in salad bars. The finished juice was the most gorgeous magenta color, and I hoped that it would taste as good as it looked! The first taste of anything new is usually off-putting, but as I continued to sip it, it tasted better and better. It’s not my new favorite, but I know I will make it again. The other recipe is a great starter juice, especially for kids. My daughter enjoyed this one, but I didn’t add the ginger because she wouldn’t have appreciated the spiciness of it. Thanks for reading, enjoy! 🙂

 

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Ginger Beet Juice – adapted from Wonky Wonderful

  • 1 small beet, peeled and trimmed
  • 2 apples, washed and cut
  • 2 carrots, washed and trimmed
  • 1 orange, juiced
  • 1 lime, juiced
  • 1 inch piece of ginger, peeled

Directions –

  1. Put all of the ingredients into the juicer according to the manufacturer instructions.
  2. Serve the juice cold over ice.

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Carrot Apple Ginger Juice – adapted from The Roasted Root

  • 3 carrots, washed and trimmed
  • 2 apples
  • 1/2 inch piece of ginger, peeled (*optional*)

Directions –

  1. Put the ingredients through the juicer according to the manufacturer’s instructions.
  2. Drink immediately, or store in a sealed container in the refrigerator. Keeps for about 2 days.

Healthier Pumpkin Spice Latte

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This was my first pumpkin spice latte ever, so I can’t compare it well to a coffee shop drink. What I can tell you is that this is like pumpkin pie in a cup! It’s also much cheaper and not full of empty calories and syrupy-goodness that is the typical coffee chain offering. Thanks for reading, enjoy!

Healthier Pumpkin Spice Latte – adapted from Detoxinista

  • 1 cup coconut milk
  • 1 cup hot brewed coffee
  • 2 tablespoons pumpkin puree
  • 2 tablespoons pure maple syrup
  • ½ teaspoon pumpkin pie spice
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Directions – 
Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy. Adjust flavor to taste, and serve warm.

Paleo Frappuccino

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This blended coffee drink is so tasty, healthy and cheap! I modified the recipe slightly to suit my taste and I have made it about four times in the last week 😉 Thanks for reading, enjoy!

Paleo Frappuccino – adapted from You Hunt, I Gather

  • 1 small, frozen banana
  • 1/3 cup coconut milk
  • 3/4 – 1 cup cold coffee
  • 1 TBSP maple syrup
  • 1 TBSP good quality cocoa powder
  • 1 tsp vanilla extract
  • 1/2 cup ice

Directions – 

Add all ingredients to a high-speed blender and blend for 1 minute or until desired consistency is reached.

DIY Hot Chocolate Mix

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The kids had been asking for hot chocolate for a while now, so I decided to let them make it 🙂 I love that there are only three simple ingredients in this decadent hot chocolate and it makes 4 cups of mix. Thanks for reading, enjoy!

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All Natural Homemade Hot Chocolate Mix – adapted from Clean Mama

  • 2 1/2 cups sugar
  • 1 1/2 cups unsweetened cocoa – I used this Dutch cocoa
  • 3 teaspoons sea salt

Directions – 

In a large bowl, combine all ingredients with a whisk. Store in a four cup, air-tight container or into smaller jars for gifting.

To make one serving of hot chocolate, combine 1 cup of warm milk and two tablespoons of mix. Stir to combine and enjoy!

**I added the milk and cocoa to my Vitamix and blended it up for a few seconds to make it nice and frothy. Top it with mini marshmallows or whipped cream if desired 🙂

Pumpkin Spice Bread

The apple spice bread I made two days ago is already gone… I did give my neighbor an entire loaf, so I’m not that much of a glutton 😉 As expected, the bread tasted much better the day after I made it, especially when I topped it with Kerrygold butter and popped it in the microwave! So good and none of the guilt or bloat.

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I used the exact recipe, but exchanged the apple sauce for pumpkin puree – easy swap and an even tastier product! Thanks for reading, enjoy! 🙂

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Weeknight Roast Chicken

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I love roast chicken! This was the most simply seasoned chicken I have ever made and also the quickest to roast. The pan sauce came together so easily while the finished bird was resting. I loved every bit of this meal and I would gladly make it weekly if my family let me 😉 Instead of typing up all the recipe here, I’m posting a link to where I found it at Nom Nom Paleo (I love that name). Over there you’ll get to see step-by-step photos and extra tips and tricks. Thanks for reading, enjoy!

**Weeknight Roast Chicken Recipe**

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Apple Spice Bread

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Yum! This was my first attempt at grain-free, gluten-free, refined sugar-free baking… that’s a lot of “free”! 😉 I am so used to baking with flour that I was slightly apprehensive about how this recipe might turn out. I was relieved when this baked up beautifully light and soft. The kids and I, (well, mostly I), ate a whole loaf today. Instead of making one large loaf, I made three minis, cooled them completely, then wrapped them and stored them in the refrigerator. I know I’ll make this again and I’ll have fun trying out new coconut flour recipes soon. My next experiment will be testing this same recipe, but swapping the apple sauce for pumpkin puree. Thanks for reading, enjoy!

1Ingredients, minus the vanilla extract.

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These popped out of the pan nicely after cooling for 15 minutes. I love my USA Pans! 🙂

Applesauce Spice Bread – adapted from Au Naturale Nutrition

  • 6 eggs
  • 3 Tbsp coconut oil, butter, or ghee (melted)
  • 1/2 cup raw honey or maple syrup
  • 1/2 cup unsweetened, natural applesauce
  • 1 Tbsp vanilla extract
  • 1 Tbsp molasses
  • 3/4 cup coconut flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 Tbsp pumpkin pie spice

Directions:

Preheat oven to 350. In a large bowl, combine dry ingredients. In a medium bowl, combine wet ingredients. Pour wet ingredients into dry and blend until evenly combined. Grease pan(s).  Pour batter into 3 mini loaf pans or 1 large glass loaf pan. Bake for 35-40 minutes in mini pans.  Bake 65-70 minutes for 1 large loaf. Allow to cool completely.  Store in fridge.