Paleo Granola

Since August, my husband and I have been on a modified Paleo way of eating. We are not strict Paleo, as we still eat dairy, like cheese (just can't give up cheese!) and a few other things that are restricted in the Paleo diet.

I have heard of Paleo Granola and was intrigued that it was made from nuts and seeds. No oats, whatsoever. So I decided to give it a try. I am so glad that I did.

I have made this recipe for Paleo Granola quite a few times now. It is SO good! I don't even miss the oats. It tastes good on it's own as a snack, with a bit of almond milk, or on top of Greek yogurt. Yummy!

First I placed the chopped almonds and pecans, pumpkin seeds, and shredded coconut in a large bowl.

Next I put the coconut oil, honey, maple syrup, cinnamon, and salt in a saucepan.

Over low heat, I mixed the ingredients until they were dissolved and blended together.

I then put the coconut oil mixture into the bowl with the nuts, seeds, and coconut.

Mix, mix, mix until everything is well combined.

I then spread the mixture onto a parchment lined baking sheet. Bake at 300 degrees, stirring
occasionally, for about 20 minutes.

Once cool add a cup of raisins.

Then, enjoy as a snack on it's own, with a little almond milk, or on top of yogurt.

Paleo Granola
1 cup sliced almonds
1 cup pumpkin seeds
1/2 cup pecans, chopped
1/2 cup unsweetened shredded coconut
1/4 cup coconut oil
1/4 cup raw honey
1/8 cup maple syrup
1 tablespoon cinnamon
1 teaspoon salt
1 cup raisins

Preheat oven to 300 degrees.

Place the almonds, pecans, pumpkin seeds, and coconut in a large bowl.

Next, put the coconut oil, honey, maple syrup, cinnamon, and salt in a saucepan and heat on low stirring occasionaly until ingredients are melted and blended together.

Pour the coconut oil mixture into the large bow with the nuts, seeds, and coconut. Mix until all the ingredients are well combined.

Spread the mixture onto a baking sheet lined with parchment paper and bake for about 20 minutes, stirring occasionally.

Once baked and cooled, place in a container and add 1 cup of raisins.

Enjoy!

Recipe adapted slightly from Paleo OMG

Simple Homemade Lara Bars

I first tried Lara Bars at a health show a couple of years ago. At one of the booths they were giving away free samples of the different flavors available. I loved that there were only a few ingredients on the package and that the ingredients were things that I can actually pronounce. Not any additives that are 20 letters long like "glyceryl lacto esters of fatty acids". Like, what in the world is that?!!

Lara Bars can be a little pricey per bar. The best price I have found is at our local Costco. They sell them for $16.69 for 18 bars, which works out to $0.93/bar. Not bad.

Not to suddenly change the subject (I am going somewhere with this), but I am a Pinterest addict (and can spend way too much valuable time on there).

I saw a pin for making your own Lara Bars and searched on different recipes for making your own. I pinned a bunch to my Paleo - Treats board and my Healthy Snacks board.

I wanted a really basic recipe to try, nothing fancy schmancy at first. I found the one. So I gave it a go.

First I placed all the ingredients in the bowl of my food processor: walnuts, raisins, and dates.

I then processed everything for about 30 seconds.

Then I continued processing for about 1-2 minutes.

I spread the mixture into an 8x8 pyrex dish covered with parchment paper. I initially used a knife,
but then covered my hand in a ziploc sandwich bag and flattened out the mixture.

I decided to cut them into smaller squares, then the typical Lara Bar rectangle.

They are SO good! And with only 3 ingredients. Next time I am going to experiment with other
things like coconut, hemp seeds, and chocolate chips.

Simple Homemade Lara Bars
1 cup walnuts
1 cup raisins
1 cup dates

Place the walnuts, raisins, and dates in the bowl of your food processor.

Process all the ingredients for 30 seconds. Scrape the bowl. Continue processing for another 1-2 minutes until a large clump (ball) is formed.

Place the ball onto a lined 8x8 dish. Spread the mixture with a knife, then use a sandwich bag or plastic wrap covered hand to flatten the mixture evenly in the pan.

Cover and chill for about an hour or overnight. Cut into squares or bars. Enjoy!

Recipe adapted slightly from Styles Group Fitness

Chocolate Oatmeal No Bake Bars

I made these bars for the first time yesterday. They were SO easy to make and the good thing about them is that they are no bake. The only 'cooking' required was on the stove top to melt together all of the 'binding' ingredients.

Although I am not eating any oats right now, I had to give these a taste test just to make sure that they meet the standards to feed my boys. :) Oh, were they ever good! I could have eaten more than one, but I only had the one. Willpower, I tell you! :)

These are all of the ingredients that I used in one shot.

The first step is to melt the peanut butter, honey, and coconut oil in a pot.

Next add the oats, coconut, chocolate chips, and vanilla to the pot.

Then stir until all the ingredients are well blended and the chocolate is completely melted.

Spread into a prepared 9x13 pan. I lined the pan with parchment paper.
Boy, I love parchment paper! It really makes clean up so quick and easy.
Next, place the pan in the refrigerator to chill.

Once the pan is cooled and hardened, cut into bars and enjoy!
These can be stored in the refrigerator or freezer.

Chocolate Oatmeal No Bake Bars
1 cup peanut butter
1/2 cup honey
1/2 cup coconut oil (you could also substitute butter)
2 cups old fashioned oats
1 cup shredded coconut
1 1/4 cups semi-sweet chocolate chips
1 teaspoon vanilla extract

In a pot, melt the peanut butter, honey, and coconut oil over medium-low heat, stirring constantly.

Once the peanut butter mixture is melted together, remove the pot from the heat and add in the oats, shredded coconut, chocolate chips, and vanilla. Stir everything together until well blended and the chocolate is completely melted.

Spread into a greased 9×13 pan, lined with parchment paper. Cover and cool in the fridge.

When the mixture has cooled and hardened, cut into bars and enjoy. The leftovers can then be stored in the refrigerator or freezer.

Recipe adapted slightly from Money Saving Mom

Healthy No Bake Cookies

I'm always on the look out for healthy snacks that I can make for our family. Pinterest is so awesome for keeping all of my recipes (and other things) organized all in on place.

I came across a recipe for Healthy No Bake Cookies and pinned it to my Healthy Snacks board, to be made at a later date.

Well last week, that later date came. I had a look at my Healthy Snacks board and decided upon what looked good to make (and what supplies I already had in my pantry).

Healthy No Bake Cookies it was then.

And I am so glad that I tried it. This recipe was so easy to make and so good. The kids loved them and little did they know that there was chia seeds and oat bran in it. Yay!

Here are all the ingredients all in one bowl.

Mix, mix, mix, mix until everything is well combined.

Then roll into little balls. I have been wanting to invest in a small cookie scoop. I have a big one, but I really want a small one...this recipe would put it to perfect use.

Put the balls on a baking sheet covered with parchment paper and place in the freezer until frozen. Then put all the frozen little balls in a bag, store in the freezer, and take one or two or three or four as needed. :)

That's it. Easy peasy, lemon squeezy...like my boys would say.

Healthy No Bake Cookies

Recipe adapted from Wit & Whistle

1/2 cup honey
2 tsp. vanilla
1/3 cup creamy peanut butter
1/4 cup oat bran (you can substitute with wheat germ)
2 tbsp. chia seeds
1 cup quick-cooking oats
1 tbsp. unsweetened cocoa powder

Combine all ingredients together in a large mixing bowl, using a wooden spoon.

Spoon 20-24 small balls of dough onto a parchment-lined cookie sheet and place the cookie sheet in the freezer for at least 45 minutes.

Remove sheet from freezer and transfer the cookies from the parchment to a Tupperware dish with a good fitting lid. The best way to remove them from the parchment is to get a good grip and twist slightly.

Store in the freezer.

Everything Coconut

I don't know why, but I just LOVE coconut! One of my favorite things to eat at breakfast is old fashioned oats, topped with unsweetened coconut, then topped with frozen berries (blueberries, blackberries and raspberries) and a sliced apple. Then I would pour almond milk over all. Delicious!

So it's no surprise that I love to pin the coconut recipes I find onto my Pinterest boards.

Here are a few (of the many!) coconut recipes that I am itching to make.

Brownie-Bottom Coconut Chocolate Cream Cake

via Willow Bird Baking

Thin + Chewy Chocolate Drenched Coconut Oatmeal Squares

via how sweet it is

Lime and Coconut Chicken

via chaos in the kitchen

Almond Joy Cheesecake

via The Curvy Carrot

Coconut Prawns

via Life's Ambrosia

Oreo Ice Cream Cake - Seriously Good!

I contemplated either buying a cake or making one for my son's kids party this past weekend.

I thought about all the different cakes I could make. I knew that it had to include chocolate because Mateo (and not to mention me) love chocolate. ♥

I had never made an ice cream cake before and thought that it would be a hit for the party. I mean, really, what kid does not like ice cream? :)

I came across this recipe for Oreo Ice Cream Cake and added it to my "Sweet Treats" pinterest board. It includes a how-to instructional video. Fabulous!

I watched the video and thought, "That looks really fun and easy to make. I'm going to give it a go". With the help of my trusty assistant, Mateo (who insisted on helping me make his cake), we went to work.

I didn't follow the recipe exactly. I just added the things that I thought would be a good combination.



This was the resulting cake. I wish I had taken step-by-step pictures, but I was pressed for time.



And this is how the inside looked. I love the Oreo lined bottom and side and the crushed oreos mixed in with the ice cream. This ice cream cake was seriously good! I will definitely be making it again! :)

Oreo Ice Cream Cake

Ingredients (only 3 ingredients!)
1.66L of cookies and cream ice cream
1/2 cup chocolate fudge sauce
1 large bag of Oreo Cookies

Directions
Let the cookies and cream ice cream thaw until it is soft and workable.

Line a 9" springform pan with plastic wrap (this will help with getting the cake out easy peasy). Line the sides of the springform pan with an upright Oreo until the sides are completely Oreo covered. Next separate some of the Oreos top from bottom and place them cookie side down (not cream filling side) until the bottom of the spring form pan is covered.

With the rest of the Oreos, place them in a bag and smash them up with a rolling pin or use the flat side of the meat tenderizer. (Mateo loved doing this part). :) Don't crush them too fine, as it is good to have larger chunks mixed in with the ice cream.

Put the soft ice cream into a large bowl. Add about 3/4 of the crushed Oreos and 1/2 cup of the chocolate fudge sauce. Mix until everything is well blended.

Next pour the ice cream mixture into the awaiting Oreo crust in the springform pan and then top with the remaining crushed Oreos. Cover the cake with plastic wrap and place in the freezer for a few hours or overnight (that's what I did).

Make sure that you take the cake out about 10 minutes before you are ready to serve it so that it will be easier to cut. When everyone has their piece, cover the remaining cake with plastic wrap and put in the freezer so it doesn't melt all over your counter top into a milkshake mess. :) And now you have yourself a midnight snack. :)

Enjoy!

Ninjago Birthday Cupcakes

For my son's birthday, I made some chocolate cupcakes with chocolate frosting for him to give to his classmates and teacher.




I created some Ninjago cupcake toppers to adorn each cupcake and cut out some cardstock to wrap the bottom. They turned out so cute! And the reason for Ninjago? My son LOVES Lego Ninjago! :)




I bought these Ninjago images to create the toppers used to decorate the tops of the cupcakes.




I then punched the images, some 'Happy Birthday' signs I created in Photoshop, and some black cardstock (which served as a backing to the images and a background for the 'Happy Birthday' signs) with my trusty circle punch.




Cupcake liners ready to be filled with chocolate batter.




Chocolate batter ready to fill the cupcake liners. :)




Yummy chocolate frosting waiting for the cupcakes to be baked and cooled.




The frosted cupcakes ready to be adorned with some Ninjago goodness. :)




And here we are, some chocolatey birthday treats for the class to enjoy!

Gingersnap Cookies

The other morning I was at Costco and they had a demo (yes, those darn demos that make you want to buy what they are offering) for some gingersnap cookies. I tried one and they were really, really good.

I DIDN'T buy any because I thought that I would try and make my own and see if they would turn out just as good. :)

That afternoon I scoured the allrecipes.com website in search of the one that I thought looked best, based on the ingredients and the reviews.

I came across this one. The only change that I made was that I used 3/4 cup of butter instead of shortening.

I also didn't know exactly what cinnamon sugar was, so I searched google and came across this. You can make your own using just white sugar mixed with cinnamon. I guess the name says it all...easy enough, right? :))





Grandma's Gingersnap Cookies

Ingredients
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening (I used butter instead)
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

Directions
1. Preheat oven to 350 degrees F (175 degrees C).

2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.





These are SO, SO good! Soft and chewy on the inside and just slightly crispy on the outside. We all loved them!