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Posts tagged ‘maple syrup’

Life gets busy! Sorry for being MIA, here is a new recipe for scones!

I have been very bad about posting and I apologize!  I just have no real excuse other than I’ve been busy and lazy all at the same time.  So to make it up to y’all, I am posting a twist on a old recipe I made for Valentines last year.  Scones, cherry chocolate chip scones.  They are Paleo friendly and they contain no dairy, gluten, wheat, or refined sweeteners.  But for some odd reason all dried fruit that is sweetened with fruit juice, usually apple, also contains sunflower oil.  What they do contain is,  

2 cups Almond flour (skinless almond meal)

1/4 cup + 2 TBS Arrowroot flour

2 tsp Bob’s Red mill farms baking soda

1/2 tsp Pink Himalayan sea salt

1 egg ( room temp.)

1/4 cup melted coconut oil

2 TBS Grade B Maple syrup

1/3 cup dried cherries sweetened with apple juice

1/4 cup Enjoy life chocolate chips

topping

1/4 cup Enjoy life chocolate chips

1 tsp coconut oil

Mix dry ingredients together in a medium bowl and set aside

In medium bowl add egg, maple syrup, melted coconut oil (make sure it’s not hot), mix with hand mixer until well blended. Add wet ingredients to the dry and mix well. Mixture will be very wet and sticky, add chopped dried cherries and Enjoy life chocolate chips, mix well.   Add an additional 2 TBS of Arrowroot flour to help dry batter out and make it less sticky so you can handle it easier. Form your batter into a ball and place on a cookie sheet lined with parchment paper, flatten slightly. You want to cut your flattened ball into eight pieces, I used coconut oil spray on my knife to help the knife slide through the batter better. Bake at 350 for 20 minutes or until just turning golden brown. Cool on cookie sheet with a cooling rack. 

Melt chocolate chips and coconut oil together and drizzle over scones once they are completely cooled.

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Baked and cooling scone

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chocolate drizzle

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they make a wonderful gift if you can part with them!

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Can’t you just taste it?!

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Pumpkin crazy I am and as promised a new pumpkin recipe!

I will admit it, I love pumpkin.  I love the taste, texture and how it smells while cooking and I wait for pumpkin season like a child waits for Christmas.  Pumpkin season doesn’t last very long and I wanted to get as much as I could out of it and that is how I came up with my new recipe.  I wanted something I could eat any time of day, something to replace maybe cereal in a mug.  Pumpkin soup, creamy, full of flavor and yet not to sweet.

I give you my Paleo Cream of Pumpkin soup.

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Ingredients

1 Sugar Pie pumpkin (baked)

32 ounces of vegetable broth

1 tsp Pink Himalayan sea salt

1 can Trader Joe’s Light Coconut milk ( you can use full fat)

1 tsp cinnamon

1 1/2 tsp Pumpkin pie spice

1 tsp Nutmeg

1/2 cup Grade B Maple Syrup

Place cut cooked pumpkin and vegetable broth into Dutch oven or other large soup pan turn heat on high, add spices and bring to a boil, reduce heat and simmer for 45 minutes or until pumpkin starts falling apart.  Let cool about 20 minutes.   Use a stick blender to puree mixture and slowly add coconut milk and Maple syrup.  You can puree in a blender, just make sure to do it a little at a time or cool longer so the hot mixture does not expand in the blender. and spill over.  Serve hot as a side or dessert.  Top with a swirl of coconut milk, a little more cinnamon, pecans and maple syrup.

ImageSteaming hot

Image Simmering pumpkin, broth and spices.

ImageBlending pumpkin mixture in a blender with coconut milk and maple syrup.

ImageSoup for breakfast

 

All things pumpkin, yes it’s that time of year!

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I was messing around in my kitchen the other day and fell into a tasty and satisfying Paleo/Primal treat.  It’s very easy and has only a few ingredients.  Pumpkin Maple spice Chia pudding.  It makes a great evening snack and a awesome breakfast, just add a side of bacon!  I know it make a great breakfast because I am eating it for my breakfast right now.

With out further adieu here is the recipe and some pictures for your enjoyment.  As always if you try it please leave me a comment on how you like it and if you added any extra’s.

Ingredients:

2 TBS Chia Seeds 

1/4 – 1/2 tsp pumpkin pie spice

1 cup coconut milk ( I used Trader Joe’s reduced fat)

6 TBS pumpkin puree

1 – 2 TBS Grade B Maple syrup

Mix coconut milk, maple syrup and pumpkin together well. Add Chia seeds and pumpkin spice and mix very well, making sure Chia seeds don’t clump.  Put into a glass Mason jar and chill over night.  I added pecans and Enjoy Life chocolate chips to mine.

 

Valentine’s Day Tasty Paleo Friendly Treat

Orange cranberry scone with bacon

Orange cranberry scone with bacon

I wanted to make a epic Valentine treat for my husband and not feel bad about feeding it to him. So my search began. He’s not a big fan of chocolate, but I am and this is for him not me.

Orange and cranberry  is one of his favorite flavor combos, I used to make him orange cranberry bread, pancakes, and anything else I could think of. I decided on scones, not too sweet, but pastry-like. It seems a lot of different people make scones, cranberry, orange, lemon, blueberry, but with my days of searching I didn’t find a cranberry orange one. That makes me happy because I made an epic cranberry orange scone that two of my poor friends had to be tortured with by trying it.  Friend two said I had the texture down perfect and you would think it was a regular SAD (Standard American Diet) scone. The recipe will follow the pictures. If you don’t use dairy you could sub the Ghee for coconut oil in the glaze and it would turn out just as good.

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Pre-heat oven to 350

Ingredients for scones

2 cups almond flour/meal (skinless/blanched)

1/2 tsp Himalayan sea salt

2 tsp baking soda

1/4 cup Arrowroot flour

1 farm fresh egg brought to room temperature

1/4 cup melted coconut oil

2 TBS Grade “B” maple syrup

zest from 1 orange

3/4 cup dried cranberries

Mix dry ingredients together in a medium bowl and set aside

In medium bowl add egg, maple syrup, melted coconut oil (make sure it’s not hot), mix with hand mixer until well blended. Add wet ingredients to the dry and mix well. Mixture will be very wet and sticky, add orange zest mix well, add cranberries and mix well. Add an additional 2 TBS of Arrowroot flour to help dry batter out and make it less sticky so you can handle it easier. Form your batter into a ball and place on a cookie sheet lined with parchment paper, flatten slightly. You want to cut your flattened ball into eight pieces, I used coconut oil spray on my knife to help the knife slide through the batter better. Bake at 350 for 20 minutes or until just turning golden brown. Cool on cookie sheet with a cooling rack. While your scones are cooling make the orange honey glaze. Don’t eat a warm scone, even though you will be tempted by the orange cranberry smell. (full disclosure, I ate one)

Ingredients for the glaze

4 tsp Ghee melted

4 tsp raw honey

zest from 1/2 orange

Mix honey, and ghee together very well.  Add orange zest and mix well. I heated mine a little to help the flavors marry. Let the glaze cool until it gets a little thick, drizzle 1 tsp over each scone, then add a little more to each scone. If you don’t do dairy you may substitute coconut oil for the ghee.  If you don’t have ghee and do dairy use unsalted grass fed butter. You can also sub honey for the maple syrup.  If you make these, please leave me a comment and let me know how they turned out for you.  Please notate if you tried any other fruits or zest like lime or lemon.

Paleo breakfast, hot cereal

I wanted something hot and oatmeal like for breakfast, but no oatmeal on Paleo.  So I searched high and low for something that might be close. I found several options that took up a lot of time.  I needed one that was quick and partially pre-made. Well my oven was on last night from making my pork butt so I cut open a butter nut squash and roasted it. I sliced it in half, took out the seeds, slathered it in coconut oil and baked it at 350 for about 55 minutes.  Then I added a tsp of maple syrup and a pat of grass fed Kerry Gold butter. When the squash cooled down I scrapped it out of the skin and put it in my fridge for the morning.  This morning I pulled out my squash, put it in the sauce pan and added coconut milk, cinnamon,maple syrup, shredded coconut, vanilla and nutmeg.  There you have Paleo oatmeal kinda stuff. I got the recipe idea from Real Sustenance.

http://realsustenance.com/breakfast-porridge-gluten-freepaleo-nutsoydairysugeregg-free/

I changed it up a little to suit my tastes (left some things out, different measurements, etc…)   Here is the picture of my tasty breakfast 🙂Image

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