Posts Tagged ‘dessert’

paleo-gaps-blueberry-cranberry-muffins

2014 has been a good year so far for me! My new years resolution was to get seriously committed to healing my body and to follow the Gut and Psychology Syndrome (GAPS) diet with absolutely no cheating. I’m happy to say that I am on day 54 of the full GAPS diet. I’ve lost the Christmas weight, my acne has cleared up, my digestion has improved and I generally feel so much happier. Before Christmas I was doing a bit of an 80/20 split between paleo and just gluten free and was still experiencing acne, eczema, digestion issues, candida, leaky gut, hormonal imbalances, depression and anxiety. I knew I had to kick it up a notch if I really wanted to heal fully.

The GAPS diet is really focused around the connection between a healthy gut and a healthy mind. If the state of your gut health is bad, then you will almost definitely be experiencing some type of mental illness whether it be depression, anxiety, OCD, autism, to name a few. Your gut health can be affected by the Standard American Diet (SAD), pharmaceutical medications (particularly antibiotics and birth control pills), stress, candida, bacteria overgrowth and the list goes on.

For me, I know I have done a lot of damage to my body over the years that paved the way to being so sensitive, mentally and physically. When I was a kid I got severe eczema and was lathered up in steroid cream and petroleum jelly every night.

I developed PCOS (Poly Cystic Ovarian Syndrome) after puberty and was prescribed birth control pills (Diane 35) for acne and hormone imbalance. Birth control pills can alter gut bacteria, and not in a good way. I was experiencing emotional side effects from the birth control pills so my doctor at the time decided to put me on a low dose antibiotic for acne. I then took this antibiotic (Tetracycline) for up to a year, and the entire time I had a rash on my face. I didn’t make the connection until years later, but what happened was the antibiotics destroyed and wiped out all the good bacteria in my body/gut and without the good bacteria to fight off the bad, the bad stuff got out of control. The rash on my face was systemic candida showing itself.

After that, my body went into a vicious cycle of recurring infections which were then treated by antibiotics. This went on and on for years and at this point I had also developed pretty severe anxiety and depression.

I was managing the symptoms with pharmaceutical medications and was doing alright (or so I thought) until I moved to Vancouver and our house had mold in it. Within a month my immune system and digestion was thrown into overdrive. I was experiencing all my previous symptoms tenfold, plus more. Not only was I covered in eczema, but I developed severe allergies, food intolerances, systemic candida, leaky gut, and the list goes on. Lets just say I was a serious mess. More on that here >>

Anyways, back to the point of my ramblings. MY GUT WAS AND STILL IS in some serious need of TLC. You often hear about people who cannot heal with just the paleo or GAPS diet alone, well I am one of those people. Despite them being legal on the paleo and full GAPS diet, I still cannot tolerate too many nuts, eggs, and FODMAPs. So for me, these muffins I will be sharing are a once in a while treat!

This sucks right. But here is the good news, on this modified GAPS/paleo diet alone, I can treat and heal all these things I’ve been dealing with nearly half my life.

  • PCOS – acne, hormone imbalances
  • Eczema and skin rashes
  • Anxiety and depression
  • Allergies
  • Leaky gut
  • Digestion issues
  • Candida
  • Chronic recurring infections

And to me, living my life symptom free sounds way better than being able to eat whatever the fuck I want!

Get this too. As of Friday, this is the first time I have been pharmaceutical medication free since I was around 12. If anything positive has come out of all this (and a lot has) its that I have developed a deep passion for natural health and alternative medicine.

Boom. Now here is some delicious food fo yo taste buds! Despite these being refined sugar free, it is still good to eat these puppies in moderation. Because lets face it, sugar is sugar is sugar. Sadly 😦

Ingredients:

4 organic free range eggs
2 frozen bananas, thawed
4 tbsp coconut milk OR homemade yogurt (incubated at least 24 hours)
3 tbsp organic cold pressed coconut oil
1/8 cup unpasteurized honey (or for sugar free, ditch honey and add an extra banana)
1 tbsp pure good quality vanilla extract or powder
1/2 cup coconut flour
3/4 tsp baking soda
1/2 tsp sea salt
Frozen organic blueberries & cranberries

Directions:

Preheat the oven to 360F. Prepare a muffin tin with baking cups or coconut oil.

I used my bad ass food processor to whip these up but a blender would work too. Blend everything together until smooth, and then carefully fold in however many frozen blueberries and cranberries you like and pour evenly into 12 muffin cups. Bake for roughly 30-40 minutes (depending how much dough I eat before hand. Ugh I am so bad for that!) until starting to brown on top and toothpick comes out clean.Serves well with some melted butter on top 🙂

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cacao_protein_balls

This started as one of those ‘how do I start using up all the food I have in my cupboards’ kind of situations. I had lots of cacao powder and Sunwarrior raw vegan protein powder, among other things.

They are incredibly easy to make, and I found them best served frozen or chilled otherwise they get a bit soft.

Ingredients:

1/2 cup raw walnuts
1/3 cup raw almond butter
1 tbsp organic cold pressed coconut oil
1 1/2 tbsp raw honey
5 medjool dates, de-pitted
1/4 + 1/8 cup raw cacao powder + extra for coating
1/4 + 1/8 cup raw Vanilla Sunwarrior protein powder
2 tsp raw maca powder

Directions:

In a food processor, mix all ingredients until smooth. If they are a bit too wet to roll, you could add more protein or cacao powder. And if they are too dry, add a bit of extra honey or coconut oil!

Roll into small balls and coat with extra cacao powder.

Freeze and eat frozen or chilled.

Boom.

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It is really tough to find good paleo chocolate chip cookie recipes I find. I have to give credit for this recipe to Cupcakes OMG because I originally stumbled on the recipe based on a friends suggestion! I have made her recipe at least 3-4 times before and loved it. A few days ago, I wanted to make the recipe but I didn’t have any almond butter so I subbed in a mixture between coconut oil, butter and coconut flour and it turned out great!

I must admit, these cookies don’t stick together very well but I don’t care, I would seriously eat them with a spoon. Actually… I have.

You won’t believe the taste of these bad boys! They, quote: “Taste like regular chocolate chip cookies” – Liz from work. Boo yeah.

Ingredients:

1/3 – 1/2 cup coconut flour
1/3 cup unpasteurized honey
1/4 cup butter (organic)
1/4 cup coconut oil
1 egg (organic)
1 1/2 tsp vanilla extract (good quality, no added sugar)
1/2 tsp baking soda
1/4 tsp salt
1/3 cup enjoy life chocolate chunks

Directions:

Preheat the oven to 325F.

Melt the butter and coconut oil and add to large bowl. If you are sensitive to dairy, you can use all coconut oil. To start, add 1/3 cup coconut flour (save remaining for end) as well as all remaining ingredients and mix together until smooth. The dough will be pretty thin, but if it is too runny, add the remaining coconut flour.

Divide dough out into about 9 cookies on an oiled baking sheet, or on parchment paper. Bake for roughly 14 minutes, but check them around 10 minutes. These have a tendency to burn easily so keep an eye on them. Once they have started browning nicely, they should be done! Put cookies on cooling tray until they start to firm up. They are sooooo good warm.

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The key to this smoothies success is good quality vanilla extract. I used an all natural, organically grown vanilla straight out of Mexico!

Ingredients:

1 banana
1 cup frozen mango
3 tbsp coconut milk (canned)
1 tbsp hemp hearts
1/2 tsp vanilla extract
1/4 cup filtered water

Directions:

Combine all ingredients in a blender and mix until smooth.

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This is a terrible picture, I know! Every time I make these, I eat them before I can get a better picture :O

I don’t even want to tell you how many of these I’ve eaten lately! It makes a small serving (about 4 brownies) but if you want to make more, just double or triple the recipe.

Ingredients:

1/3 cup coconut oil, melted
1 egg
1 tsp vanilla extract
1/2 cup coconut palm nectar sugar
1/4 cup cacao powder
1/8 cup coconut flour
1/4 tsp baking soda
Pinch of salt

Directions:

Heat oven to 375F. Mix all wet ingredients together in a large bowl, then add all remaining dry ingredients and mix until smooth. Grease a muffin tin with melted coconut oil (or use baking cups), and put a 2-3 tablespoons in each tin/cup. Bake for roughly 10-15 minutes – ish. The brownie will be nice and crisp on the outside but still soft on the inside. If you want it a bit softer, bake at 350F for 20+ minutes, checking often.

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I think I am in love with this recipe! It didn’t even last 2 days at our house. It’s definitely a keeper.

Ingredients:

4 bananas (very ripe)
4 eggs (organic if possible)
1/3 cup pecans
1/4 butter, melted (organic and grass fed if possible)
1/4 cup coconut flour
1/3 cup coconut palm nectar sugar
1 1/2 tsp vanilla extract (organic, sugar free)
1 tsp baking soda
Pinch of salt

Directions:

In blender, mix bananas, eggs, pecans, butter, and vanilla until smooth. Pour into a large bowl and add remaining coconut flour, coconut palm nectar sugar, baking soda and salt. Stir until fully mixed.

Heat oven to 350F. Grease bread pan with butter or coconut oil and pour batter in.

Bake for roughly 60 minutes or until nicely brown on top and tooth pick comes out clean.

When done, transfer bread to cooling rack until cooled off. Slice and serve with a slice of butter or coconut oil.

Delicious!

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I seriously never thought a paleo friendly chocolate cake could satisfy my craving for cake so well. I had a really hard time eating this one in moderation!

Make this recipe dairy free by using coconut oil instead of butter or ghee.

Ingredients:

2/3 cup coconut flour
1 cup cacao powder
3/4 tsp baking powder
Pinch of salt
6 eggs (organic free range if possible)
1 cup butter, ghee or coconut oil
1/2 cup raw unpasteurized honey
1/4 cup coconut palm nectar sugar
1 1/2 tbsp vanilla powder or extract
1/2 cup filtered water

Directions:

Pre heat oven to 350F.

Mix all dry ingredients together. Add all remaining ingredients, except for water. Melt the honey and butter/oil a bit before adding so it’s easier to mix. Once everything is mixed together and smooth, the batter will probably be a bit thick still. Add water until batter is a thin cake batter like consistency and will pour nicely into the pan. If its already thin, no need to add water.

Grease 1 or 2 cake pans and pour batter in. For 1 cake pan, bake for 40 minutes or so. For 2, check after 20-25 minutes or so. Check often using a tooth pick. Cake will be done when tooth pick comes out clean.

Let cool on rack. Keep chilled in the fridge or freezer. Serve cold or even try heating it in the oven and serve warm. That’s my favourite!

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This recipe is inspired and tweaked from the Gorilla Food recipe book by Aaron Ash. This book is a keeper! I’ve made a lot of stuff out of it and enjoyed it all.

I really liked how this recipe was made without the use of sugar and sweetened solely by dates, shredded coconut and bananas. Great for anyone on a sugar free diet! (or mostly sugar free like me)

This recipe is made from all raw foods, except pumpkin because I couldn’t get any.

You will probably want to use a good quality food processor to make this, but a decent quality blender will also do the trick. It’s just painful, from my experience!

Ingredients:

Crust:

1/3 cup raw brazil nuts
1/3 cup raw pecans
1 3/4 cup coconut flakes
13 pitted dates (up to 20 if they’re small)
2 tbsp coconut oil
1 tsp vanilla powder

Filling:

1/2 cup coconut oil
10 pitted dates
3-4 tsp pumpkin pie spice
2 large bananas
2 3/4 cup canned pumpkin (use raw if you can!)
1 tsp vanilla powder

Directions:

In food processor (preferably) or blender, mix all all crust ingredients until oily and almost smooth. Press or pour it evenly into 1 pie pan. It may look runny but will firm up in the fridge. Chill for a couple hours or put in the freezer for 15 minutes.

In blender, combine all filling ingredients until smooth. Pour into pan with crust and chill for a couple hours, or if you can’t wait like me put it in the freezer for 15 minutes.

Make sure to keep this one refrigerated otherwise it will become runny. Leave chilled until ready to serve.

Try it with some vanilla cashew cream or if you want it a bit sweeter some coconut palm nectar sugar!

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This sauce is really awesome and goes good with everything from paleo pumpkin pie to pancakes. I’ve tried them both and it was delicious!

This recipe is sugar free, but of course you can add a little extra sweetness with raw honey or coconut palm nectar sugar.

Ingredients:

1 cup raw cashews
1 tbsp vanilla powder (ground vanilla beans) or good quality vanilla extract
1/4 cup full fat coconut milk
1/8 cup filtered water

Directions:

Blend all ingredients in blender or food processor until smooth. Cream may seem a bit thin. Keeping it in the fridge will keep it the correct consistency, so keep cool until right before you serve it.

Enjoy it on anything you like! Below I had it with paleo no bake pumpkin pie!

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This one is really rich and creamy, and it filled me right up! It would be perfect for breakfast or dessert.

Ingredients:

1 1/2 large banana
1/4 cup raw cacao powder
1/4 cup raw cashews or cashew butter
2 tsp vanilla powder (ground vanilla beans) or good quality vanilla extract
2 tbsp raw hemp hearts
1 tbsp raw coconut oil
1 cup filtered water

Optional: if you want to sweeten it up a bit, you could add some coconut palm nectar sugar, raw honey or dates.

Directions:

In a blender or food processor, mix everything until smooth. Chill in the fridge or freezer for 10-15 minutes and serve.