Cinnamon Spice “Porridge”

cauliflower porridge

I’ve been wanting to try my hand at cauliflower “porridge” for some time now and finally got around to doing it. I was surprised how easy it was and how well the porridge held its shape. The texture came out just right, but I think a lot of that can be attributed to the shredded coconut. It adds a bit of thickness and a nice bite. I ate my porridge with fresh strawberries and blueberries mixed in, which was delicious, but you can garnish it with whatever you like. I’ve listed some topping suggestions in the recipe below. This is great hot or cold, and is pretty filling too. It also makes for a good treat!

Also, if you’re wondering if you can taste the cauliflower — yes, of course you can. It’s not overpowering, in my opinion, but is noticeable. I happen to like cauliflower, so it doesn’t bother me, but if you don’t care for cauliflower, this recipe probably isn’t for you. My husband and I are both fans of this concoction though. Hope you are too!

Enjoy!

Ingredients:

  • Medium head of cauliflower, riced in food processor
  • 1/2 cup finely shredded unsweetened coconut
  • 1 can full-fat coconut milk (I used this brand, which has no gums or stabilizers)
  • 3 Tbsp filtered water
  • 2 Tbsp grass-fed butter, ghee or coconut oil
  • 1 Tbsp unsweetened almond butter
  • 2 tsp pure vanilla extract (I like this brand)
  • 1.5 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • Generous pinch of sea salt
  • 1 egg, preferably pasture-raised, whisked
  • Up to 1 Tbsp raw honey, optional

Topping Ideas:

  • Fresh berries
  • Banana slices
  • Drizzle of coconut milk
  • Chopped nuts
  • Cacao nibs
  • Extra drizzle of raw honey

Directions:

  1. Add the riced cauliflower and shredded coconut to a large saucepan. Then, add the remaining ingredients, EXCEPT for the whisked egg and raw honey. Stir well over medium-low heat.
  2. Bring mixture to a simmer. Cover with lid and continue to simmer 20-25 minutes or until porridge is smooth and creamy. Stir occasionally.
  3. Once porridge is done simmering, remove from heat and add a small amount of the mixture to the whisked egg to temper it. Add a little more porridge and whisk again. Then, add the egg mixture to the porridge and stir well.
  4. Taste and adjust spices as desired. Add raw honey, if using and stir well.
  5. Serve warm or cold with toppings of choice.

Turmeric and Spice Granola

turmeric spice granola 2

I’ve been putting turmeric in nearly everything lately and even recently bought some fresh turmeric root for the first time ever (it was great in stir fry with fresh ginger). I know turmeric is incredibly good for you and has great flavor, but often forget about it when I’m choosing my spices for a dish. I think it’s become more of a habit to reach for it now and don’t plan to forget about this incredible spice!

I regularly make homemade grain-free granola and while whipping up a batch one day, decided to try adding a little turmeric to it. I liked the way it turned out a lot, but tweaked the recipe slightly the second time I made it and liked it even better. Hope you enjoy it too!

turmeric spice granola

Ingredients:

  • 5-6 cups finely shredded unsweetened coconut
  • ~2.5 cups raw pumpkin seeds (I used raw sprouted ones)
  • ~2 cups raw sunflower seeds
  • 1/2 cup coconut oil, melted
  • 1 Tbsp pure vanilla extract (I like this brand)
  • 2-3 Tbsp raw honey or to taste
  • Pinch of sea salt
  • 2 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 + 1/8 tsp ground turmeric

Directions:

  1. Preheat oven to 325 degrees F.
  2. Pour coconut, pumpkin seeds and sunflower seeds on a large baking sheet.
  3. In a bowl or glass measuring cup, mix together the coconut oil, vanilla, raw honey, sea salt and spices.
  4. Pour oil and spice mixture over the coconut and seeds. Stir well to coat. If need be, divide granola up between two baking sheets, but make sure it’s not spread too thin, so the coconut doesn’t burn!
  5. Place in preheated oven for 15 minutes. Remove and stir, and place in oven for another 15 minutes. Stir again and if need be, place in oven for another 5-10 minutes. Keep an eye on it at this point to make sure it doesn’t get too dark!
  6. Cool completely and store in glass jars.

 

Whipped Dairy-Free Lemon Frosting

lemon frosting front

I don’t share sweet stuff very often because it is not something that I regularly consume or make. But, special occasions and social gatherings are a good reason to make a treat. In this instance, Jesse and I had plans to go over to our friend’s house for dinner this past Saturday. They took on the main course, sides and drinks, and I agreed to make a dessert. I debated for a long time about what to make and decided that I wanted something springy, especially since it was Easter weekend.

After much browsing on Pinterest, I decided to make this coconut flour cake recipe. To jazz up the cake a bit, I thought I’d make some frosting to go on top. I knew I wanted the base to be from palm shortening and also wanted lemon involved (to add that springy flavor). This recipe is what I came up with and I am so pleased with how it turned out. It is light and lemony, with a whipped texture. It almost seems like a cross between frosting and icing, especially with its slightly shimmery appearance. It tasted great on the coconut flour cake (this cake recipe is amazing and super moist!) and was a HUGE hit with everyone!

lemon frosting

Also, this recipe makes quite a bit of frosting and is enough for a double layer cake. I actually ended up making two of the coconut flour cakes, so I could turn it into a double layer and use up the rest of the frosting. I garnished the top with grated lemon zest and definitely recommend doing so for a finishing touch!

The frosting doesn’t have to be stored in the refrigerator, but will keep longer that way if you aren’t going to use it right away or have leftovers.  It will firm up quite a bit in the fridge because of the coconut cream concentrate (coconut butter), so remember to allow it to soften at room temperature before using. You may also want to refrigerate it in the summertime because it will get slightly melty when warm.

Please make sure to only use pure therapeutic essential oils for cooking. Many essential oils that are sold in stores are not 100% pure and can be chemically adulterated. These are not meant for consumption! My essential oil of choice is Young Living. Learn where to get high quality essential oils HERE.

YL number lemon

Whipped Dairy-Free Lemon Frosting

Ingredients:

  • 3/4 cup organic palm shortening (find here) –>not to be mistaken for red palm oil!
  • 7 oz. box coconut cream concentrate, melted (find here)
  • 3-4 Tbsp raw honey
  • 1 tsp pure vanilla extract
  • 1/4 tsp grated lemon zest
  • 2 drops lemon essential oil (learn where to get therapeutic grade oils here)

Directions:

  1. Add all the ingredients except the lemon essential oil to the the bowl of your stand mixer. Whip the frosting a couple minutes or until smooth. Alternatively, you can use a hand mixer.
  2. Scrape down the sides of the bowl with a rubber spatula and then add the lemon essential oil. Whip again briefly to incorporate the essential oil.
  3. Enjoy on your favorite grain-free cake or cookie recipe for a special occasion!

Lavender Meltaways

lavender meltaways

I’ve had this recipe brewing in my head for a while now and finally got around to testing it out the other day. I seriously bought the fresh lemon to make these over two weeks ago! Lucky for me, lemons stay good for a while in the fridge. Anyway, these are delectable little fat bombs with a refreshing lemony and lavender flavor. They’re the perfect little after dinner treat and quite satisfying too. The lavender in them is just right and tastes so lovely. If you aren’t a fan of lavender, you can omit the oil (and flowers) and add 2 drops of peppermint or orange essential oil instead. These are also tasty plain, but I think it’s fun to add a little extra something.

Please make sure to only use pure therapeutic essential oils for cooking. Many essential oils that are sold in stores are not 100% pure and can be chemically adulterated. These are not meant for consumption! My essential oil of choice is Young Living. Learn where to get high quality essential oils HERE.

lavender

Ingredients:

  • 7 oz box coconut cream concentrate, melted (find here)
  • 5 Tbsp coconut oil, melted
  • 2 Tbsp raw honey
  • 2 tsp fresh lemon juice
  • 1/2 tsp pure vanilla extract
  • Pinch of sea salt
  • 1 drop lavender essential oil (find out where to buy therapeutic grade oils HERE)
  • Dried lavender flowers for garnishing, optional

lavender meltways birds eye

Directions:

  1. In a large bowl, mix the first six ingredients together until smooth (the texture will be a little gritty from the coconut cream concentrate — just make sure it’s all blended well!).
  2. Then, add the drop of lavender essential oil and stir again.
  3. Line a mini muffin pan with mini paper liners. Alternatively, you can place the liners on a baking sheet, but they might be a little misshapen. Spoon mixture into the liners.
  4. Place in the fridge to chill about 10-15 minutes (mixture should still be a little tacky). Remove and garnish with lavender flowers, if using. Then place back in the fridge to set completely.
  5. Store in the refrigerator. You can eat them cold, right out of the fridge or let them soften slightly at room temperature before eating.

Yields: 17 meltaways

Essential Oils and Homemade Dark Chocolate

Well, I’m back in Portland after a wonderful trip back home in Michigan to see my family. It was relaxing, wintery and great all around. It’s weird how I go back home and it feels like I never left. I told my mom it felt like I was back on a college break, especially since Jesse wasn’t with me. Anyone else experience this when they go back to their hometown?

The Sunday after my return back to Portland, I hosted an intro to essential oils class led by Arsy of Rubies & Radishes and Katja of The Savory Lotus. It was so nice to finally meet these ladies in person! We had an intimate group for the class, which was nice. We forgot about it being the Superbowl, so had some no-snows and late cancels, but it was all okay. Meanwhile, if any of you are interested in learning more about essential oils, please don’t hesitate to contact me. You can also check out my post about getting started with essential oils. I’m also available to lead classes for any of you in the Portland area!

Left to right: me, Arsy and Katja
Left to right: me, Arsy and Katja

Anyway, for the class, I made a batch of homemade dark chocolate flavored with peppermint essential oil. I can’t take credit for the recipe since Katja gave it to me, but I did want to share my experience in making it. You can find the recipe on Katja’s blog HERE. If you make a peppermint variety like I did, use 2 drops of peppermint essential oil. Please make sure you’re using high quality oils though!

This was my first experience working with cocoa butter and I was quite impressed. It is a little pricy, but fun to work with and makes totally legit chocolates! I only needed half a block (from a 1 lb package) for the recipe and it yielded a lot of chocolate, so in the end, it was probably a pretty decent deal. I was initially surprised when I took the cocoa butter out of the package because it looked like a HUGE bar of soap and was super solid. I had fun having people guess what it was on my Facebook page! For the record, I used this brand.

My big block of cocoa butter.
My big block of cocoa butter.

I poured my chocolate into a parchment paper-lined 9×9 pan since I didn’t have any molds. After it set, I lifted the chocolate out of the pan and chopped it into bite-sized squares. Perfecto!

homemade dark chocolate

Have any of you worked with cocoa butter before? What did you make with it?

Interested in getting started with your own Young Living essential oils and want to save 24% on all your orders? Find out more HERE!

Paleo Eats Giveaway!

paleo-eats-cover

*NOTE: THIS GIVEAWAY IS NOW CLOSED.*

Transitioning to a Paleo-friendly diet can be intimidating. You may wind up buying new ingredients that you have never even heard of before, let alone used– some of which can be pretty darn expensive. Enter Kelly Bejelly’s new amazing cookbook, Paleo Eats: 111 Comforting Gluten-Free, Grain-Free and Dairy-Free Recipes for the Foodie in You. Paleo Eats is way more than your average cookbook! She knows firsthand how tough going Paleo can seem at first, especially when bringing your family along! To help you navigate these waters and smoothly transition your family to this diet, Kelly has included a few special sections in Paleo Eats, including how to:

  • Go Paleo without breaking the bank
  • Find the freshest, “cleanest” veggies
  • Work with new-to-you Paleo ingredients
  • Rescue a culinary disaster
  • Stock your Paleo pantry

Recreate your own family-favorite recipes Kelly takes the scary out of this healthy, delicious eating plan to give you confidence in your kitchen again!

This book has a lot of fun ideas that would be great for special occasions and to share with others. Additionally, it has some good everyday recipes too. One thing that I really like about this book is the helpful tutorial and substitution list in the back. For instance, Kelly lists which ratios of almond and coconut flour to use as a sub for tapioca starch/flour. I love this because as someone who formerly suffered with SIBO, I have to watch my starches and tapioca starch is something I avoid. I actually never knew there was an alternative until now! She lists lots of other useful tips as well and of course, shares her story.

Check out this book preview video that Kelly made below:

Meanwhile, Kelly has allowed me to share her Sweet Bread recipe from her book, which I also tried myself. It is so easy to make and not complicated at all. I appreciate the ease of the recipe and the fact that the bread is only subtly sweet. My husband and I both gave it the seal of approval (we ate it warm with butter) and decided to freeze the rest of the loaf, and save it for a special Christmas morning breakfast (going to make French toast with it, another recipe in Kelly’s book!).

Please know, I made mine with unsweetened applesauce instead of apple butter. I asked Kelly first if this would change the recipe drastically and she said it was a good alternative. Also, my bread took a little longer to bake, but I think it’s because applesauce has a little bit more moisture than apple butter. If you use applesauce because that’s what you have available to you, please keep this in mind.

Anyway, if you’d rather just get to the giveaway, scroll all the way to the end for details.

sweet bread

Sweet Bread:

Prep time: 10 minutes

Cook time: *35 minutes

Makes 1 (5 by 9-inch) loaf

  • 1/3 cup melted coconut oil, plus extra for greasing the pan
  • 5 large eggs
  • ½ cup coconut flour
  • ½ teaspoon vanilla extract
  • ½ cup apple butter
  • ½ teaspoon baking soda

Preheat the oven to 350 degrees. Grease a 5 by 9-inch loaf pan.

Place all of the ingredients in a blender and mix until thoroughly combined, roughly 1 minute.

Pour into the prepared pan and bake for *30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and cool in the pan for 15 minutes before cutting.

Store leftovers in the fridge in an airtight container for 2 to 3 days or you can freeze and defrost as needed.

*NOTE: If you have a copy of the book that says 20-25 minutes for baking time, this is an error. It should read 30-35 minutes. The publishing company is fixing this error for future prints.

Giveaway Details:

THIS GIVEAWAY IS NOW CLOSED. 

Want to enter to win your own copy of the Paleo Eats cookbook? It’s simple to enter — just comment below and tell me why you want to win this cookbook! The giveaway is open to U.S. only and ends on Monday, December 22 at 11 p.m. PST. One winner will be picked at random and announced Tuesday morning (Dec. 23). Thanks and good luck!

Figgy Coconut Granola

Figgy coconut granola

We recently started making granola again at home, per Jesse’s request. We made it a couple weeks ago or I guess I should say he did — he wanted to do it on his own. He picked out what he wanted at the store and then followed the gist of one of my other granola recipes. I admit that I was there helping a little though. He made it all by himself, but I just gave him a few helpful tips and made sure he knew what he was doing and where to find stuff (that he doesn’t normally use). Anyway, he did a great job and his granola turned out delicious. This is not that recipe, but rather, another variation we came up with together over the weekend. It’s toasty, a little salty, spiced, crunchy, coconutty and slightly sweet. It’s perfect and a fantastic homemade yogurt topper, if you ask me. Just try not to eat too much!

Ingredients:

  • 2 cups unsweetened coconut flakes (use these, not the fine shreds)
  • 1.5 cups raw unsalted sunflower seeds
  • 1.25 cups sliced or slivered blanched almonds
  • 1/4 cup coconut oil, melted
  • 1 Tbsp raw honey
  • 2 tsp pure vanilla extract
  • 1 Tbsp cinnamon
  • 1/4 – 1/2 tsp ground cardamom
  • Pinch of sea salt
  • 3/4 cup chopped dried mission figs

Figgy coconut granola

Directions:

  1. Preheat oven to 325 degrees.
  2. On a large baking sheet, mix together the coconut, sunflower seeds and almonds. In a small mixing bowl, stir together the coconut oil, honey, vanilla, cinnamon, cardamom and sea salt. Once mixed well, pour on top of the coconut/seed/nut mixture and stir until well coated.
  3. Bake for 15 minutes. Remove from oven and stir. Bake for 10-15 minutes more or until golden brown.
  4. Let cool slightly and then add the chopped figs.
  5. Once completely cool, store in jars. Enjoy with full-fat yogurt, ice cream, milk of choice or just plain. It makes a great travel food too.

Figgy coconut granola