Paleo French Toast

OH MY GOODNESS! This is just so delicious! I actually was googling for recipes that I could prepare for the entire week and I was just drawn in by the mere thought that paleo french toast exists. After gawking at this recipe for a good 10 minutes I realize I actually know the lovely lady that the blog belongs too. Such a small blogasphere. 

I have actually whipped this up twice in less than 6 months. Yes twice, if it's only one person devouring it then it will last a week or even longer if you are sharing I have no way of knowing since I literally only gave once piece to my boyfriend, bless his heart. 

The first time was a dinner party and we all decided it would be a good idea to have breakfast for dessert. It was amazing! However I did not do the last steps which includes dipping the vanilla pound cake in egg and grilling it. So it was served a la mode, still had the french toast flavor though. The second time around I made it for breakfast & followed SuperMauras directions to the T! 

Vanilla Pound Cake French Toast

From Urban Poser: Coconut Flour Pound Cake

• 1/2 cup plus 2 tsp coconut flour, sifted
• 1/4 tsp salt
• 1/4 tsp baking soda
• 5 whole eggs, 2 of them separated
• 1/2 cup coconut oil, softened or liquid
• 1/2 cup raw honey
• 1 Tbsp Vanilla extract, the good kind
• 2 tsp lemon juice

For French Toast

• 3  (1/2 inch thick) slices of cooled pound cake
• 1 egg whisked
• 1/2 tsp vanilla extract
• pinch cinnamon
• 1 Tbsp canned coconut milk
• Raw honey for topping (it barely needs it)
• Butter or coconut oil for pan

Instructions:
First Make the Pound Cake

• Preheat oven to 350 degrees
• Sift the dry ingredients together and set aside
• Separate the eggs, setting the whites aside and putting the 2 yolks into a medium size mixing bowl. Crack open the rest of the eggs and add them to bowl with yolks
• In a separate larger mixing bowl, mix (using hand mixer or electric) beat the coconut oil, honey, vanilla, and lemon juice until well combined
• On low/medium speed, mix the dry ingredients into the wet ingredients (coconut oil mixture) until well combined
• Add the eggs (not including the egg whites) one by one into the batter allowing each egg to be incorporated well before adding the next
• In a small bowl, beat the egg whites until soft peaks form and then fold into the batter
• Pour batter into a greased bread/meatloaf pan (0r you can line with parchment paper) and spread out until even throughout
• Bake for 30-45 min or until toothpick comes out clean. Mine baked in 35 min.
• Cool completely. I put it in fridge.
• Once completely cooled, heat your pan over medium heat and melt butter in pan.
• Whisk your egg, vanilla, and coconut milk together in a bowl.
• Cut out 1/2 inch thick slices of bread. Since gluten free bread doesn't rise as much, it’s more like french toast sticks.
• Dip each piece in egg mixture, coating both sides evenly.
• Cook about 3 minutes on each side, or until nicely browned and egg is completely cooked.
• Serve with raw honey and sprinkled cinnamon!
• Devour!

Since I am altering the way I eat mentally and emotionally it is so rewarding knowing that once in a blue moon I can has me some french toast! Mhmmmmmmmmmmm....

ENJOY!

Paleo Key Lime Pie

When I met my boyfriend I told him I would make a key lime pie that he could enjoy without spiking his sugar. He is diabetic after all. About 8 months later I finally got around to it. The recipe called for clear flavorless jello. Ummmm yea it was a total fail, it came out way to limey/sour. A couple months after that experience, I found a new recipe but for the life of me I don't remember where I found it. Nonetheless this one came out amazing!! I tweaked it a bit I am not a huge fan of honey so I used agave instead

For the crust:
6 pitted dates
1.5 cups unsalted almonds
1.5 tablespoons coconut oil, melted
Pinch of sea salt

For the filling:
4 tsp lime zest
1/2 cup lime juice
4 tablespoons honey (I used agave)
1 cup canned coconut milk
3 eggs

At the end I ended up having to bake mine for 40-45 mins it was still ooey gooey after 30 mins. I suggest following the instructions and leaving it in a little longer if that same thing happens to you.

1. Pre heat oven to 350
2. In a food processor mix all crust ingredients until they are the consistency of almost a nut butter.
3. In a pie pan, spray with a non stick cooking spray and then press crust ingredients onto bottom of pan
4. Bake 6-8 minutes
5. While that's baking, mix all filling ingredients. Then pour on top of crust
6. Bake for 25-30 minutes. 
7. Let cool, even refrigerate if you have time before serving.

Make this and thank me later!
Let me know how it comes out!
Bon Appetite!!

Meet chefNia the Author of Real Simple Summer & GIVEAWAY

1. Describe your cookbook to us, what should we expect?

I think “Real Simple Summer” is a fun + festive new take on eating that truly correlates with the ideas we have when it comes to summer eating. I want people to expect incredible recipes that they would have never thought of + recipes that have been passed down by family members modified to meet a clean eating lifestyle. We can truly transform ourselves from the inside out using healthy foods + “Real Simple Summer” can show you how.

2. Your cookbook is named "Simple Summer", is there a story behind the name?

I was searching for a perfect way to reach out to people tired of boring health foods + people who are trying to lose weight but simply don’t believe they can actually do it. “Real Simple Summer” is just that! The book is full of recipes with real food made simply + easily all perfect for the summer season that we all just love.

3. When did your passion for cooking begin?

My passion for cooking really began as a child but having developed eating disorders + food addictions, cooking wasn't fun anymore. I was lethargic, overweight, unhappy + disgusted with what I saw in the mirror. A year ago today is when I decided to give it over to God. I cannot believe it has been 365 days since I truly stopped eating sugar + flour — this is when my love for cooking REAL food unraveled.

4. Which was the first dish that you mastered? And can you tell us how you felt biting into it? 

The first dish I can remember making was not really a dish but a topping/spread—call it what you want it’s the best stuff ever. What I made is what is now called my famous ‘Homemade Pesto’ featured in my book. It was amazing! Delicate + delicious. The flavors of the raw, fresh basil with the toasted…other ingredient that you’ll have to read for yourself in my book…overtook me by surprise because I did not think that I would actually enjoy living such a lifestyle that required me to cut out sugar, flour + junk in order to heal myself from the inside out.

5. There are so many great recipes in the book. Which one is your favorite or the one you cook the most?

To be honest, my top favorites are of the simplest. I have two that I’ll name: Kale + Mushroom Stir-Fry and Fish Tacos. I often make a small serving of this stir-fry because it’s so easy + scrumptious. As for the tacos, what is not to love + desire? I rest my case.

6. What advice do you have for someone changing their eating habits/lifestyle?

DON’T. GIVE. UP. Trust that God will do this for you because He has already done it for so many + really pour your heart into this. If not you, then who? God gave YOU this body + told YOU to take care of it. I've come up with “Real Simple Summer” to serve as a guide to get you + your body to where they deserve.

7. What inspired you to start living a healthy lifestyle?

Seeing where I was in my life + how miserable I was weighing 260+ pounds. It’s not easy when you could barely bend down to pick up your pen + people are watching. I would go behind closed doors + binge in ways that I would rather not describe. God brought me healing to the pain within that caused me to act out in this way. It all started when I realized that I could make the conscious choice to be different + just give it to God to deal with. Once I started eating right, I was unstoppable.

8. If you could use three words to describe your journey what would they be and why?

Exciting is first because the change was one that was intriguing, fun + even felt good to start. Challenging because there has not been a day since the first that I don’t want to push myself to the next level + get lazy on myself. Freeing more than both of those. I have been freed from the bondage of overeating, weighing + measuring myself excessively, purging + binging. Through this exciting + challenging journey, I have found the freedom of my soul.

9. What did you enjoy most about writing your cookbook?

There were so many goals in the beginning + it seemed like an endless checklist that would never truly get checked off. I couldn't begin to fathom that I could actually even get the book out right in time, but; boy, does God see me through every single time! I enjoyed the fun of typing up my recipes + seeing what has become of them. Each time I wrote one, I remembered the joy in the kitchen as I created, invented + played with real foods to come up with masterpieces that could one day end up right on your dining table.

10. Can we expect more books in the future?

Many, many more to come! I won’t say too much or I will totally spoil all the fun to come but I will tell you this, “Real Simple Autumn” will be out by October or November of this year. I cannot say much more than that + even so, I know you will all be in for a nice, sweet treat!

chefNia has been so kind to give one of my lucky readers a copy of Real Simple Summer!



a Rafflecopter giveaway

Vegan Pancakes & Fruit

In the efforts to lead a healthier life style I have been experimenting with different recipes. Part of that journey is having me some pancakes. Now the term Vegan sounds creepy to some but that's just because we think its all veggies and tofu, so not true. These pancakes prove that eating healthier doesn't mean eating foods we do not like. 

You will need:

1 cup whole-wheat pastry flour

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup almond milk

1 Tbsp agave nectar

1 Tbsp vegetable oil

1 teaspoon vanilla

1 banana

3 - 4 large strawberries

Preparation:

Combine the flour, salt, and baking soda together in a bowl.

In a separate bowl, whisk together the almond milk, vegetable oil, agave, and vanilla extract. Then mix dry and wet ingredients together.

Cook on a preheated, lightly oiled pan over medium heat. Flip when bubbles form on the surface and the edges begin to dry.

Fruit:
Cook right after the pancakes are done and lightly reapply coconut spray oil. Add bananas and lightly sprinkle cinnamon and let the bananas caramelize in their own sugar. After 2 minutes add strawberries and let them absorb some of the natural sugar from the bananas for 1 minute and they are ready to serve. Add agave as your syrup if you'd like. 

Enjoy!

Tilapia Tacos with Cherry Chipotle Salsa

I love tilapia and cherries so when I saw this recipe I knew I had to try it. My dear boyfriend was scared for his life when I called him to bring me some rather odd items from the grocery store on his way home from work. I assured him I was not crazy, and that he would love what I had in store for dinner. I changed the recipe just a tad and added my own style to it, Simply Gluten Free has the original recipe.

Ingredients

2 cups thawed frozen sweet cherries, cut into quarters
1 glove garlic, minced
¼ cup red onion, roughly chopped
1 chipotle in adobo sauce pepper (or 1 -2 teaspoons pureed chipotle in adobo) – more if you like it spicier
¼ cup cilantro leaves
Juice of 1 lime
1½ teaspoons ground cumin
¾ teaspoon salt
¼ teaspoon black pepper
6 (4 – 6 ounces each) tilapia fillets
2 tablespoons olive oil
12 corn tortillas

Now this is what I did…

        

Place the garlic and red onion in a food processor and pulse to chop.

                                             Add the chipotle in adobo

Add cilantro leaves and lime juice and pulse to combineChop the cherries into fours Add the cherries and pulse just until they are roughly chopped.Dinner is served!
I added avocado to the tacos and let me tell you it made them even better! I really loved how this recipe turned out, it is simple to make and refreshing. Great for a summer dinner party.

Spaghetti Squash a la Karina

Spaghetti squash!!! OMG why has no one ever shared this amazing squash with me before! Truly loving it, also gets rid of that pasta craving, which in my case is a life saver. 

Lately my cousin ChefNia has been introducing me to the world of Paleo and let me tell you, it's not too shabby. I am actually enjoying the idea of cooking every day, and being more creative. Now lets face it Rome was not built in a day, and neither are were my eating habits. It is an everyday challenge but one I am enjoying along the way.

Main Ingredients

• 1 Spaghetti Squash

Sauce

• Pam or Coconut Cooking Spray
• 1 lb Ground Chicken
• 1 Onion
• 10-15 whole mushrooms
• Heavy Whipping Cream or Coconut Milk
• Light Savory Garlic cooking cream cheese
• 2 pinches of Sea Salt 
• Black Pepper
• 1 tbsp of minced garlic (I love garlic)

Optional 

• Bill Bragg’s amino acids
• Red pepper flakes
• Parmesan Cheese

Instructions

On a plate place Spaghetti Squash in the microwave. Now I put mine in for 20 minutes and this is what happened!

DON'T DO THIS! It still came out perfect but it was just messy. I did it this way because the oven just takes too long. So I recommend if you want to go the lazy way like me, just make sure you know your microwave. Once it exploded, I put it in the fridge to cool down. Do not forget to wear gloves because it will be pipping hot!

Now for the SAUCE! First chop the onions and the mushrooms. I used a slap chop after just to have smaller pieces. As for the mushroom I cut them in two ways, the first was small pieces and the second was just normal slices to have big chunks.

Once the chopping is done, saute each item separately. As I have learned the hard way that they cook at different speeds. I did not season them though, all I used was Pam. Then place them in a small bowl and set aside. 

Next start cooking the ground chicken. This is were I added some seasoning. I just added sea salt and pepper. While that is cooking...grab the spaghetti squash from the fridge and scoop out the spaghetti. Be careful the middle has seeds. I used a spoon to scoop it all out.

Now that you have your "spaghetti" in a big bowl, you can start putting the finishing touches on the sauce.

Once the chicken is done add the heavy whipping cream and garlic cream cheese. Now the  amount you add depends on how much sauce you want. Let that sit for 2 minutes and then add the onions and mushrooms we set aside earlier. Mix it all together for 2 minutes. 

If you haven't noticed this is a pretty low sodium dish and it was done on purpose. Not only is too much sodium bad for us but I also like it when my food doesn't taste all the same. If you have ever had spaghetti squash before, you know it is a tad sweet. Which is why there is no seasoning on it. When you mix the sauce with the "spaghetti" it is a perfect marriage, especially after adding some Parmesan cheese. If you need just a little more salt add Bill Bragg’s amino acids and some pepper flakes for a little kick.