PaleoLove Company
  • Home
  • Shop
    • Beautycounter
  • My Favorites
  • About
  • Retailers
  • Blog
    • Recipes
  • Work with Me
    • Get to Root Cause

Recipes

Power Balls for the win!!

1/2/2022

0 Comments

 
Picture
Cooling the milk while I make the Power Balls. Pulp is in center bowl.
Have I told you, I LOVE my Almond Cow!!! However to be truthful I thought it might be a wasteful contraption. I watched it for well over a year until I took Danielle Walkers cooking course in 2021. She raved about it, other classmates raved about it. I hemmed and hawed and finally decided what the heck! I could always return it if I decided it was a total waste of money. (Actually that is now a frequent thought of mine, but after watching a news story on returns I might change my mind.) Well . . .  it's not a waste of money. I love the thick frothy milk the Almond Cow makes, it's reminiscent of cows milk.
Picture

Power Balls 

I use the pulp from my milk (almond, cashew, coconut & dates)
  • 2 tbsp of nut/seed butter
  • 2 tbsp coconut manna or coconut butter
  • 1 tbsp coconut oil
  • 2 ish tbsp of cacao although I just discover this one. (more on this later.)
  • a few drops of chocolate stevia
  • dash of salt
  • 2 ish tsp of mini chocolate chips
  • touch maple syrup to help it stick together
Roll into balls and put in fridge. Need to store in fridge too.

Watch out these disappear quickly. In my house they might keep 36 hours, but then I have a teenager who is a runner, track and cross country. 

Picture
Less than 36 hours later □
0 Comments

Pumpkin Spice Cookies

9/23/2021

0 Comments

 
Picture
If you are anything like me, I love a quick and easy breakfast. And better yet a quick and easy recipe. This not so sweet breakfast cookie is packed with nutrients. Plus it is so easy to make and it's gluten free and vegan. So unless you have a nut allergy you'll be able to eat these sweet orange nuggets of fall. 

Read More
0 Comments

It's National Blueberry Pie Day!!

4/28/2021

0 Comments

 
Picture
This Today is National Blueberry Pie Day and Denim Day, see a theme. The irony is I live in Greensboro also known as Jeansboro because of our rich history of textile manufacturing (Wrangler & VF Jeanswear) and denim.  
You will find these great Jeanswear statues all over Greensboro celebrating this status. This project even included our public school system, Guilford County School students submitted designs to be chosen for the 3D statues.  
So in honor of National Blueberry Day I am sharing this vegan, gluten free and grain free blueberry pie. The crust is even includes 3/4 cup of Blueberry Bliss, which is my husband's favorite flavor of granola that I make. Well maybe, I am working on a new flavor he is also really enjoying, this one includes vegetables. WHAT??!! Yes vegetables but that is a blog post for another time. ​

Picture
I will warn you ahead of time, this pie will not last long in your house if you have blueberry lovers like I do.  
​This pie will take you about 20 minutes prep time. 
Total baking 40 minutes. 

Ingredients: 
  • Crust:
  • ¾ cup munch
  • ¼ cup coconut flour
  • 1 tbsp tapioca flour
  • 1 tbsp coconut sugar
  • 1 flax egg or chicken egg
  • 1 tbsp cold lard or cold coconut oil
  • Filling:
  • 6 cups fresh blueberries
  • 1/4 cup honey
  • Zest of one lemon
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 cup arrow flour/starch
  • Juice of one lemon
  • 2 TBSP water

To make the crust, mix lard or coconut oil into flour mixture until it is clumpy. Then gently stir in coconut sugar and flax egg or chicken egg.  Roll out between two pieces of parchment paper or wax paper. Put pie pan over dough and flip. Don’t worry about cracking, you can press it back together.  I had left over pie crust, so I made heart shaped crusts to place on top after I finished the pie. You will need to bake those on a separate pan. Bake at 375 for 15 minutes

To make the filling place blueberries, honey, lemon zest, vanilla, salt, and cinnamon in a large saucepan. Place arrowroot starch, lemon juice, and water in a container with a tight-fitting lid. Shake it vigorously to combine.  Then add that to the saucepan.

Heat saucepan on medium. As it cooks, mash the berries gently. (Leave some berries intact.) Continue to mash and cook for 5 minutes. The liquid will go from pink to lavender, finally to a rich blueberry color. Cook for a few more minutes until it thickens.

Fill the crust with blueberry filling.  Bake for 30 minutes. If you are making a 2-crust pie, be sure to cut vents into the top crust before baking. 

​Let the pie cool completely before serving. Refrigerate pie after it cools. 
0 Comments

Sourdough Cinnamon Raisin Bread

7/22/2020

0 Comments

 
Picture
I've been watching all the sourdough creations on Instagram. 😋Many of them are not gluten free. 😣But that didn't stop me from making my own creations. Thus far I've made sourdough blueberry scones, sourdough waffles, pancakes and most recently the cinnamon raisin bread. It was amazing. Not as decorative as the gluten-full kind but just as tasty. ​
I basically did some research on pinterest about sourdough cinnamon raisin bread. Then decide to take the bread recipe I have been using from Gluten Free on a Shoestring and just add cinnamon, sugar and raisins. My family loved it and so did our neighbors who are also gluten free. It  has become a hit in my intimate social circle. 

Read More
0 Comments

Low Sugar . . . .Breakfast Cookie

7/17/2019

0 Comments

 
Picture
Cookies for breakfast, oh my I think my grandma would roll over in her grave. My mom might be more forgiving. For us it's a great way to have a quick nutritious breakfast on the run or even a great after school, after workout or work snack. 
Heat oven to 350º degrees
  • 2 bananas - green tipped ones are lower in sugar if you watching your sugar consumption (I've also used 1/2 cup of pumpkin puree instead of a banana)
  • 2 tablespoons of melted coconut oil
  • 1/4 cup of coconut flour
  • 1/4 cup of tapioca flour 
  • 1/4 cassava flour or substitute almond flour 
  • 1 1/4 cup of Momma's Mammoth Munch
  • 2 teaspoons of baking powder
Mash the banana and coconut oil set aside. Mix the dry ingredients  then combine with wet ingredients. Scoop out dough and make into palm size balls. Flatten the balls into 1 inch discs. Bake for 15 minutes in a 350º oven.  Cool for 5 minutes before removing from pan and eating. Store uneaten cookies in the refrigerator or freezer.  
​​
0 Comments

Mammoth Treats

7/17/2019

1 Comment

 
Picture
​​
  • 1 dark chocolate bar (I used Divine 85% cacao)
  • 1 dark chocolate baking bar (I used Ghirardeli) 
  • 2 teaspoons melted coconut oil or MCT
  • 2 teaspoons of nut butter (cashew, almond, coconut manna or peanut)
  • 2 Tablespoons of Momma's Mammoth Munch
  • 14 mini muffin cups
Melt the chocolate bars on the stove top in a bowl over a pot of water (i.e. double boiler) or in the microwave. Mix well, pour in enough to cover the bottom of the muffin cups, let cool for 5 minutes, then top with a dollop of nut butter and more melted chocolate. Top with a 1/2-1 teaspoon of munch, sea salt, cacao nibs and dried fruit if you desire. Keep in the refrigerator for 2-3 weeks or in the freezer for up to 3 months. Make sure they are in a covered dish. ​
Picture
Great after dinner treat with a cider while puzzling. Share how you enjoy your treats.
1 Comment

    Archives

    January 2022
    September 2021
    April 2021
    March 2021
    July 2020
    October 2019
    July 2019

    Categories

    All
    Almond Cow
    Blendtec
    Blueberries
    Blueberry Bliss
    Breakfast
    Desserts
    Dips
    Fall
    Main Dish
    Pumpkin Spice
    Sourdough
    Vegan

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Home
  • Shop
    • Beautycounter
  • My Favorites
  • About
  • Retailers
  • Blog
    • Recipes
  • Work with Me
    • Get to Root Cause