Summer is not, yet, Gone!

Whoa.  When I heard about sweet potato popsicles I thought, “Gross” and “Awesome” at the same time.  Maybe I’ll take a weekend to get crazy with my vegetables because I’m interested to see how these turn out and.

Sweet Potato Popsicles

• 3 organic sweet potatoes
• ¼ cup of organic apple juice (sub soy milk if you want it creamier)
• 2 Tbsp of organic honey
• ½ tsp of organic nutmeg or cinnamon (or both)

Preheat your oven to 350 degrees. Wash your sweet potatoes and cut in half. Place skin side down on a baking sheet and bake for 30 minutes or until fork tender. Remove from the oven and let cool. Scoop out the sweet potatoes and throw away the skin. In a blender, combine the sweet potatoes, apple juice, honey and spices. Puree until smooth. Add more apple juice if the mixture is too thick – you should be able to pour it. Pour into your popsicle mold and let freeze. Serve frozen and enjoy.

*If you don’t have a blender you can mash the sweet potatoes for a slightly chunkier popsicle.

Chocolate Chip Cookie “Larabars”

Since we are on our paleo challenge we want to stick to meat- veggies- some fruit- nuts & seeds. However, it is okay to have an occasional treat in moderation. Going to a social gathering this weekend? Try out this recipe and show all your friends how yummy paleo can be!

Ingredients:

• 1 cup chopped dates
• 1/2 cup raw cashews
• 1 cup toasted walnuts or pecans
• 1/2 tsp salt
• 2 tsp pure vanilla extract
• 1-2 tsp water if needed
• 1/4 – 1/2 cup semi-sweet or dark chocolate “mini chips”

Directions:

Place chopped dates and raw cashews in small bowl. Cover with water and let soak 5-10 minutes.

Add toasted walnuts to food processor and process on high until broken into tiny pieces. Completely drain dates and cashews, then add them to food processor. Add salt and vanilla and process on low to combine, and then on high for 15-20 seconds. Scrape sides of bowl, and then process on high again until a large mass (ball of dough) forms. If needed, add UP TO 1-2 tsp water to make the dough “stick” together.

When the dough has reached the “large mass” stage, use a spatula to spread it out in your food processor. Create a well within the dough and add the chocolate chips. Pulse a few times to combine. You can also mix in the chocolate chips by hand.

Press dough into parchment lined 8×8 square pan. Pat down to 1/2″ thickness. It may not reach the edges of the pan — no problem! Just even out the edges using your hands. Chill for at least 30 minutes before cutting into bars. Yield: 8-12 bars.

check out this site for a video!

Apple Pie Nachos

Every once in awhile we need we want that sweet treat. I found this simple recipe that should satisfy your sweet tooth!

Apple Pie Nachos

Ingredients

• 2 apples, cored and thinly sliced
• 2 tablespoons coconut oil
• 2 tablespoons almond butter
• 2 tablespoons raw honey
• 2 tablespoons canned coconut milk
• 3 tablespoons walnuts, chopped
• 2 tablespoons raisins
• 2 tablespoons golden raisins
• 1 tablespoon almond flour
• sprinkle of cinnamon
• pinch of sea salt

Instructions

1. Pull out a large skillet and place under medium heat.
2. Add your coconut oil to the pan and let it get real hot.
3. Now add your apples and walnuts to it. Use a spatula or spoon to move the apples and walnuts around to help cook on both sides and not burn. Cook for about 3-4 minutes.
4. Now add your coconut milk, almond butter, honey and raisins and spoon everything around the help the flavors meld. Let cook for another 2-3 minutes.
5. Now add your cinnamon, salt, and almond flour on top and mix thoroughly once more.
6. Serve warm, with a fork.
7. Enjoy!!

Warrior Cereal

Now in Stock: Warrior Cereal!

We’ve all tried making our own “granola,” but at the end of the day it’s time consuming, our dishes pile up, and it’s expensive to buy all those nuts and additional ingredients.  This warrior cereal is an affordable $10 (compared to other gluten free options), and a perfect snack during the paleo challenge.  It’s a snack, however, and should last you at least a week.  If you find that the bag has been eaten over a period of 24 hours, then you’re eating it too fast!  Good for us, but bad for you 🙂

Outsmart the Labels

When you go to the store, always stop to read the ingredients label.  Companies try to trick you into thinking their product is made with minimal, simple ingredients.  When you look to the back, you might be astonished that there are dozens of ingredients in the product.  In this case, there are over 30 ingredients to make this little dried fruit and nut concoction.  Don’t let the bag food you when it highlights a ton of Vitamin C, no artificial flavors, and no artificial ingredients.   In reality, it’s artificially healthy for you.

Meal time, snacking, and concerns

Meal Timing Concerns: Breakfast, Frequency, etc.

You’ve gotta read this post.  So many of us wonder about the misconceptions of eating breakfast, eating a few large meals versus snacking throughout the day, or snacks in general!  I get these questions a lot and it’s my opinion that it boils down to you listening to your body.  If you’re hungry, eat. If you’re not, then don’t.

 

To Eat Breakfast, or Not

It’s true that epidemiology shows habitual breakfast skippers trend toward being fatter and less healthy than traditional breakfasters. People who skip breakfast are more likely to be dieters (meaning they’re overweight) and lead generally unhealthy lifestyles (since skipping breakfast is widely seen as unhealthy, they’re more likely to engage in other unhealthy activities).

 

Many Small Meals vs. Few Large Meals

To graze or to feast? According to many fitness “experts,” grazing is supposed to “stoke the metabolic fire,” while infrequent meals “slow your metabolism.” The idea is that eating many small meals keeps your metabolism plugging away at a high rate for the entire day, helping you burn more fat. Conversely, going too long between meals slows down your metabolism, so that when you do eat, your body is sluggish to respond to the caloric load and you end up storing it as fat.

What About Snacking?

Another study, featured in a recent Weekend Link Love, reveals that 25% of Americans’ calories now come from snacks, half of which are sweetened beverages. Sure, drinking soda and eating chips in between meals is obviously terrible, but that doesn’t really apply to Primal snackers and their macadamia nuts, beef jerky, and berries. Or does it?

 

Coconut Milk

 I was referred by a close friend to take a look at this natural Coconut Milk.  There’s no additives to it and claims 100% coconut.  Prices include 6 boxes (small) 8.5 oz Aroy-D All Natural Coconut Milk, $11.89.  November 2012 Expiry Date.  

       

Ice Cream

Have you ever been to an event with a bunch of folks who use that event to NOT watch what he/she eats?  Anything goes because it’s a special occasion.  You may be past this point, and wish you weren’t tempted. In this modern world, it makes sense to try to fit in once in a while.  You don’t have to cheat; Fake It!  The next time you want to celebrate an occasion, try non-dairy ice cream with coconut milk!

I’ve made great “ice cream” with frozen bananas with coconut milk blended in my awesome Ninja.  But, if you have an ice cream maker sitting around, you may want to check out this recipe from Delicious Obsession.  I’m betting you can modify some of the extra sugary ingredients.

Dairy-free Vanilla Ice Cream

4 pastured egg yolks

2 cans coconut milk (approx. 3 1/4 cups)

2 tbsp. fine cane sugar (you can whiz it up in a food processor to make it extra fine)

16 drops vanilla cream stevia

1 1/2 tsp. vanilla extract

Mix all the ingredients together with a hand mixer until thoroughly combined. Chill completely, at least 2-4 hours. Prepare according to your ice cream maker’s instructions.

Paleo Almond Joy

You’re going to have to make these and put them where you won’t grab at them all of the time.  I’m really excited to make these paleo Almond Joys.

Ingredients

• 1 1/2 c 70% (or higher) dark chocolate
• 1/2 c coconut oil
• 1 T sugar
• 1/4 c finely shredded, unsweetened coconut (also called dessicated)
• 1 t coconut extract
• 25 almonds, toasted

Method

Place the chocolate in a bowl in the microwave for 30 second increments, stirring between each time. It should only take 2 cycles to get the chocolate melted.

Line a mini-cupcake pan with paper liners. Using a spoon, drop about 1 tablespoon worth of chocolate on the bottom of the liner and swirl it around with the spoon, making sure the chocolate gets on the sides of the liner! Place in the fridge to harden, about 5 minutes.

In the bowl of an electric mixer, add the coconut oil, sugar, dessicated coconut and coconut extract. Mix until smooth, about 2 minutes. Using a clean spoon, drop about 1 tablespoon worth of the mixture into the center of the hardened chocolate. Place in the fridge to harden, about 10 minutes.

Top each candy with the rest of the chocolate. Use your finger to smooth it, if ya gotta! Top with a cooled, toasted almond and stick the pan in the fridge to harden.

Fudgy Brownies

I don’t condone eating paleo baked goods all day, nor 1/2 a pumpkin pie all in one day, either.  But, sometimes we’re asked to share a dessert with friends at work or at family gatherings. I haven’t tried these fudgy brownies, but the picture allows me to taste it with my eyes!

Ingredients

• 1 c almond butter
• 1/2 c canned coconut milk
• 2 eggs
• 2 t vanilla extract
• 1/4 t salt
• 1/3 c cocoa powder
• 1/4 c sugar (optional or sweetener of choice)
• 1/3 c chocolate chips (use the highest % cocoa you can find, around 70% is good)
• 1/3 c chopped nuts

Method

Preheat the oven to 350°F. Grease an 8 x 8 baking dish.

In a bowl whisk together the almond butter, coconut milk, eggs, vanilla extract and salt. Then add the cocoa powder, sugar,  and chocolate chips.

Pour into the prepared baking dish and top with chopped nuts.

Bake for approx. 18 minutes.

visit HealthBent to find more great recipes!