Tag Archives: Snacks

Blueberry Coconut Balls – Nut Free, Paleo, SCD

Dried Blueberry Coconut Balls - Paleo

I love healthy snack balls! They are fun to pop in when you have a craving, or need something small to tide you over before a meal, or are having a snack attack and want it to be good for you, and taste like it isn’t. 🙂

Coconut Blueberry Balls - Healthy Snacking - Grain Free

Blueberry Coconut Balls for Healthy Snack Attacks

Here’s a recipe for Blueberry Coconut Snack Balls that fits the bill perfectly!

Blueberry Coconut Snack Balls

Ingredients:

1/3 Cup of Coconut Flour

1/3 Cup of Dried Blueberries (I used these)

1/4 Cup of Avocado Oil or Coconut Oil

2 Tablespoons of Honey

1 Tablespoon of Ground Flax

1 Teaspoon of Lemon Juice

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Ground Cinnamon

1 Cup of Toasted Coconut, Pulverized (I used Dang Coconut Chips that are already toasted, but you can toast your own.)

Directions:

In a medium bowl, add the coconut flour, flax, and salt. Mix with a whisk. In a separate bowl whisk together the honey, oil, vanilla and lemon juice. If using coconut oil, melt it just until runny. Add the liquid ingredients to the dry, and blend with a hand held mixer. Fold in the dried blueberries.

Place your toasted coconut in a mini food processor or use a mortise and pestle to pulverize the coconut flakes.

Now, scoop the dough into seven tablespoon sized balls, and roll in the pulverized toasted coconut.

Refrigerate and enjoy!

These Delicious Healthy Snack Balls Are Gluten, Nut and Dairy Free! Paleo and SCD

web-site-chractor-color-corrected

Pumpkin Pecan Quick Bread (Grain Free)

Pumpkin Pecan Bread Loaf

This loaf of Pumpkin Pecan Quick Bread is moist and delicious! It is also grain free. The structure of the loaf is fantastic. There is 24 grams of protein in this recipe from the eggs, as well as healthy Omega 3’s and Vitamins A, D, E and K from the yolks, along with 36 grams of protein from the Almond Flour. I used soy free eggs since I can eat eggs without problems if they are soy free. I consumed a fair amount of soy in the past and developed an intolerance to it, and it is present in the eggs of chickens who are fed soy. You can read more about this topic here. You can use any egg you like in the recipe. I recommend a good quality, pastured one.

The bread comes together quickly, just like a quick bread should! It is great for breakfast, a snack, or packed in lunches!

Let’s bake a good quick loaf!

Pumpkin Pecan Quick Bread

Ingredients:

1 1/2 Cup Superfine Almond Flour

1 Tablespoon Coconut Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Sea Salt

1/2 Teaspoon Cinnamon

1/4 Teaspoon Cardamom

1/8 Teaspoon Nutmeg

1/8 Teaspoon Cloves

1/2 Cup Chopped Pecans

1 Cup Pumpkin

4 Eggs

1/4 Cup Honey

1/4 Cup Coconut Oil, melted

1 Teaspoon Vanilla Extract

Directions: Preheat the oven to 375º degrees. Line a 8″ loaf pan with parchment paper.

In a medium bowl, whisk together the dry ingredients through the cloves. Set aside. In a small bowl, with a hand held mixer blend together the pumpkin, eggs, honey, coconut oil and vanilla on high speed for 1 minute.

Pumpkin Pecan Bread Batter

Add the wet ingredients to the dry, and blend with a handheld mixer until completely smooth on medium speed. Fold in the chopped pecans, reserve a few pecans to sprinkle on the top.

Pumpkin Pecan Quick Bread Ready for the Oven

Place in the preheated oven, and bake for 50 minutes. Remove from the oven. Use the sides of the parchment paper to lift the loaf from the pan. Cool completely before slicing.

8 to 12 Servings

Go to In My Pantry for where to buy ingredients and my favorite brands

Eat Your Nutrients!

My Paleo Peeps!

Get-togethers with friends nourishes the soul as well as the body. Food is at the heart of community when you think about it. Most events, parties and time spent in celebration with others involves some type of food, traditions and favorite regional dishes. It is also seasonal, so in the Fall and Winter we eat more heavy warming food, and in the Spring and Summer our bodies tend crave lighter food. This works perfectly in eating locally. I encourage you to listen to your body. What is it telling you?

My Paleo Peeps is a fun way to serve deviled eggs. Take them to a get together, or invite some peeps to a picnic to celebrate Spring. Immerse yourself in community with others and nourish your body and soul!

I used local pastured eggs in this recipe. The yolks are yellow and full of nutrition!

Although I regularly make homemade clean mayonnaise with my immersion blender, I am in love with Primal Kitchens new Mayo made with avocado oil and completely clean ingredients! It is so good and convenient! I used it in these deviled eggs, or you can make or choose your own favorite brand. Here is my favorite homemade recipe, because it is fail proof. You need an immersion blender, and it is super fast!

My Paleo Peeps!

Ingredients:

12 Pastured Eggs (Hard Boiled and Cooled)

1/2 Cup Good Quality Mayo (I used Primal Kitchen Avocado Oil Mayo).

1 Tablespoon Gluten Free Yellow Mustard (garlic free for Low FodMap like this.)

1 Teaspoon Himalayan Pink Salt or Sea Salt

1 Peeled Carrot

24 Currants

1 Sundried Tomato for Wattle

Directions: Slice the eggs in half from tip to bottom. Remove the yolks and mash with the mayonnaise, mustard and salt. Put the egg yolk mixture in a quart size ziplock bag and snip off the end of the bag. Pipe the yolk mixture evenly into the egg halves.

Now decorate your peeps! Currants for the eyes, slice your carrot into beak shapes and skinny slivers for the feet, and take a small snippet of sundried tomato for the wattle! Refrigerate an hour or more before serving to set the filling.

Eat Your Nutrients!

Strawberry Apricot Granola (Grain Free)

It is pretty easy to make your own granola, and it is worth the extra effort. This week I have a really delicious granola recipe for you that is grain free! If you like variety in your granola, this Strawberry Apricot Granola recipe is a delicious way to add it. It may become your new favorite! It is definitely my springtime favorite this year! With nuts, seeds, fruit and healthy fat, what’s not to love? I like to grab a handful for a snack, and for breakfast it is good with dairy free milk and fresh fruit. It is also fantastic with yogurt.

Strawberry Apricot Grain Free Granola

Ingredients:

1 Cup Raw Pecans

1/2 Cup Raw Pistachios

1/2 Cup Raw Sunflower Seeds

1/2 Cup Raw Brazil Nuts

3/4 Cup Dried Strawberries (like these) not freeze dried

6 Medjool Dates

1/2 Cup Dried Apricots

1/2 Cup Very Hot Water

1/2 Cup Unsweetened Coconut Flakes

2 Tablespoons Cinnamon

1 Tablespoon Ground Flax

1 Tablespoon of Pure Vanilla Extract

1 Teaspoon Himalayan Pink Salt or Sea Salt

1 Tablespoon Coconut Oil, Melted

Directions:

Preheat oven 325º degrees.

In a food processor with a blade attachment, puree dates, apricots, vanilla, coconut oil and hot water until it is smooth. Add the nuts, sunflower seeds, flax and coconut flakes and pulse until you have a medium grind and everything is sticking together nicely. Add in the cinnamon and salt and pulse to combine. Dice your dried strawberries into 1/2 inch pieces then add them to the food processor and pulse a few extra times to incorporate them.

Turn the granola out onto a parchment lined, rimmed baking sheet and bake in a 325º degree oven for 35 minutes, stirring every ten minutes, or until golden brown. Cool and store in an airtight container. Enjoy this delicious granola for breakfast or as a snack! It travels very well also!

Eat Your Nutrients!

Strawberry Nut Bites

Valentine’s Day is a fun time to eat these delicious little pop ins. They are rolled in crushed, organic, freeze dried strawberries that burst with flavor in your mouth and have the health benefits of Raw Almonds and Walnuts! I recently finished reading The Blue Zones: Lessons for Living Longer from The People Who Lived the Longest by Dan Buettner, and eating nuts is one of the things the octogenarians in all the blue zone regions had in common. They are simple to make and portable. I have been packing them in lunches, (include an ice pack), and they are great when you want a little something sweet. February is a busy month at my house. Three of my daughters have birthdays this month….the 21, 22nd and 23rd, and also my youngest daughter’s adoption day is on the 22nd. For Valentines Day this year my husband is taking me out to our favorite Spanish Tapas restaurant. The food is excellent, and they are very aware and careful about food allergens. It is a Paleo friendly restaurant as well. The recipe for Strawberry Nut Bites is below.

Strawberry Nut Bites

Ingredients:

1 Cup Freeze Dried Organic Strawberries, Like These

1 Cup Raw Walnuts

1 Cup Raw Almonds

1/2 Cup Shredded Coconut, unsweetened

1/4 Cup Clear Honey

2 Teaspoons Pure Vanilla Extract

1/4 Teaspoon Cinnamon

1/8 Teaspoon Himalayan Pink Salt

Directions:

Place the strawberries in a food processor with a blade attachment and finely grind the strawberries. Remove them from the food processor and put in a medium bowl for rolling the formed nut bites in.

In the same food processor, place your nuts and coconut and pulse until finely chopped. Add the honey, vanilla, cinnamon and salt. Continue to pulse until the mixture forms a ball. Pinch off enough of the nut filling to form 1 1/2 inch balls with your hands, and roll the balls in the strawberries. Store them in the freezer or refrigerator. I like them frozen. They are berry delicious! Sorry, I couldn’t resist!

Whether you have a significant other or not at this time in your life, I hope you have a Happy Valentines Day, spread a little love, and enjoy these nutritious treats!

*Note: 1 Strawberry Nut Bite is a serving if you are very Low FodMap.