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Paleo “Milk” Shake

15 Apr


Paleo “Milk” Shake


2 cups canned coconut milk
1 banana
frozen organic berries
shredded coconut and pomegranate arils for crunch


Blend 1st three ingredients. Top with shredded coconut and pomegranate arils for crunch.

Paleo Raspberry Torte

15 Apr








Paleo Raspberry Torte

½ cup Coconut Flour
½ cup Coconut Oil, Organic, melted
½ cup Maple Syrup, Grade B
½ tsp Pure Vanilla Extract
¼ tsp Baking Soda
¼ tsp Salt
¾ cup Raspberries, Organic
6 Eggs, Pastured
1 carton organic heavy cream

Preheat oven to bake at 350°F.
In a large mixing bowl, combine coconut flour, eggs, coconut oil, maple syrup, vanilla, salt, and baking soda.
Blend batter with a hand mixer until smooth.
Once batter is combined, fold in 2/3 cup raspberries.
Pour into a 9-inch springform cake pan.
For easy removal, line the bottom of the pan with parchment paper.
Bake @ 300 for 35 minutes.
Remove from oven and let cool.

Coconut Cake & Coconut Frosting

15 Apr









Coconut Cake



1 cup Coconut Oil, Organic, melted
1 cup Maple Syrup, Grade B
1 cup Shredded Coconut
1 Tbsp Pure Vanilla Extract
1 tsp Baking Soda
1 tsp Sea Salt
10 Eggs, Pastured
¾ cup Coconut Flour, sifted

Preheat oven to 325°F.
In a small bowl, add sifted coconut flour, salt, and baking soda.
In a large bowl or kitchen mixer, combine eggs, vanilla, maple syrup, and melted coconut oil.
Add dry ingredients to wet and continue blend.
Once batter is blended and smooth, stir in shredded coconut.
Grease two 9-inch cake pans with coconut oil.
Pour batter into pans.
Bake for 35 minutes.
Test center of cake with a toothpick.
If the toothpick comes out clean, then the cakes are done.
Remove cakes from oven and cool.
Slice each cake in half to create 4 layers of cake.
Frost with coconut frosting in between each layer of cake.

Coconut Cream Cheese Frosting


1 cup Shredded Coconut, unsweetened
1 Tbsp Pure Vanilla Extract
½ cup Maple Syrup, Grade B
16 oz Full Fat Cream Cheese

Allow cream cheese to come up to room temperature.
Blend cream cheese, maple syrup, and vanilla with a hand mixer or kitchen mixer.
Stir in shredded coconut.

*Thanks to Make it Paleo

Pistachio Bark

1 Feb

So easy my Toddler helped! 🙂

Pistachio Bark

10 oz bag Enjoy Life Chocolate Chunks
1 cup pistachios

Spread some coconut oil over a sheet of wax paper. Melt chocolate in a small pot on low heat. I used a heat resistant scraper to make sure the chocolate did not stick to the pan and burn.



Once melted dump in the pistachios.


Mix well. Spread out over the wax paper. Let sit until hard. A few hours.
Break into pieces and serve.


Lime Poppy Seed Muffins

8 Jun

OK! So I had my doubts about this whole Coconut Flour thing. To my surprise these healthy little suckers are quite good. And they better be. Eating good is not cheap. Hahahahaha!!!! ;op The kiddos loved them. I even had to tell them; no more for now. Keep in mind though, that if you are just getting started using different flours it is NOT the same as eating a regular flour muffin. Also these little guys are only lime because it wasn’t until half way into it I realized I only had fresh limes and not lemons. So really you could use lemon if that is what you have. But the lime was awesome!

Lime Poppy Seed Muffins


½ cup coconut flour
6 eggs
1/3 cup coconut oil
½ cup pure maple syrup
½ tbsp vanilla extract
¼ tsp baking soda
¼ tsp salt
2 tbsp fresh lime juice
zest of 1 lime
1 tbsp poppy seeds


Preheat oven 350 F

With hand mixer mix coconut flour, eggs, coconut oil, maple syrup, vanilla, baking soda, salt & lime juice. If your oil is hard when you pour it in just make sure you blend it well.

Stir in zest and poppy seeds.

Fill each cup ½ way full. If in high altitude go ahead and fill it up! ;o)

Bake at 350 F for 35 minutes.

For the teeny tiny cups bake for 15 minutes.























*Inspired by the Make it Paleo Cookbook.

Summertime Sunshine Cake

21 May

Summertime Sunshine Cake

If one of your loved ones doesn’t care too much for sweet desserts this is the perfect dessert for them. Light and tart-ish. Not too sweet at all. ;o)


coconut oil
1 lemon
1 orange
¾ cup carrot, grated
3 eggs
1 container (16 ounces) sour cream
1 package (18.25 ounces) organic yellow cake mix
1/8 tsp Nutmeg
¼ cup powdered sugar
Thawed, frozen whipped topping
Mint for garnish (optional)


Pre-heat oven to 325.

Brush Fluted Pan with coconut oil.

Zest lemon and orange using short strokes.

Juice lemon and orange with Juicer to measure ¼ cup total juice; set aside.

Grate carrots.

In bowl, combine eggs, sour cream, carrot, lemon zest and orange zest. Whisk until well blended using whisk. Add cake mix and nutmeg. Mix until well blended, about 1 minute. Pour batter into pan, spreading evenly.

Bake 55-60 minutes or until cake tester inserted near center comes out clean. Cool 10 minutes. Expect the cake to “fall” a bit before you invert it onto a plate. This is going to happen because of the extra carrots. Loosen cake from sides of pan; invert onto serving plate.

Drizzle reserved citrus juices over top and sides of warm cake. Sprinkle powdered sugar over cake. Garnish with mint.

Garnish each slice with whipped topping and lemon and orange wedges, if desired and if you have extra. If not, don’t do it. ;o)

Best if eaten on the same day it is made.










*Inspired by Pampered Chef.

Coconut Almond Brownie Squares

21 Apr

Coconut Almond Brownie Squares


1 Package (19-21 oz) fudge brownie mix (plus ingredients to make cake-like brownies)

1 package (10 oz) sweetened flaked coconut (3 ¾ cups)

1 package (11.5 oz) semi-sweet chocolate chunks

1 can (14 oz) sweetened condensed milk

1 package (2.25 oz) sliced natural almonds (2/3 cup)

Sprinkles of your choice


Preheat oven to 350. Spray stoneware bar pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies in a bowl. Spread evenly in pan. Bake 16-18 minutes, do not over-bake.

Layer coconut and chocolate chunks over brownie base. Pour sweetened condensed milk evenly over coconut and chocolate chunks. Sprinkle with almonds and colored sprinkles.

Bake 20-23 minutes or until edges of coconut are deep golden brown and almonds are lightly toasted. Cool completely on cooling rack. Cut into bars.








*Inspired by Pampered Chef

Rhubarb Bars

20 Apr

Rhubarb Bars


1 c. flour
5 tbsp. flour
5 tbsp. sugar
½ c. butter
2 ¼ish c. finely chopped rhubarb
2 eggs, well beaten
1 ½ c. sugar
¾ tsp. salt


Sift 1 cup flour with sugar, cut in butter. Mix as for pie crust. Press into ungreased 8×8 square pan. Bake at 350 degrees for 15 minutes. Set aside.

Combine rhubarb, eggs, sugar, 5 tablespoons flour and salt. Mix thoroughly. Spoon over crust. Bake at 350 degrees for 35 minutes. Let sit and get firm. A couple of hours in the fridge does the trick. Yields about 12 bars.

Grandma Tenia’s Banana Pudding

7 Apr

Grandma Tenia’s Banana Pudding


4-½ cups milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Cook & Serve Pudding & Pie Filling
3 eggs, separated
42 Nilla Wafers (½ of 12-oz. pkg.)
3 large bananas, sliced
Dash cream of tartar
1/3 cup sugar


PREHEAT oven to 350°F. Add milk to dry pudding mix in medium saucepan; stir until well blended. Lightly beat egg yolks in small bowl. Add to milk mixture; mix well. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
ARRANGE layer of wafers on bottom and up side of 2-qt. baking dish. Top with layers of one third of the pudding and one half of the banana slices. Repeat layers; cover with the remaining pudding.







BEAT egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form.








Spread over pudding, sealing to edge of dish.
BAKE 15 min. or until meringue is browned. Cool. Serve warm or refrigerate until ready to serve. Store leftover pudding in refrigerator.

Almond Joy

24 Dec

This is so simple and my husband loves them

Almond Joy


2 cups Semi Sweet Chocolate (Ghirardelli is my favorite)
1 ½ cup whole raw almonds
1 ½ cup coconut flakes


Melt chocolate on low in an oiled sauce pan. Stir until melted. Turn off burner. Stir in the almonds and coconuts.

Scoop by the spoonfulls out onto wax paper or greased foil. Press a tiny amount of coconut flakes and one whole almond into each dollop. Let sit until cool. Enjoy!