Wednesday, 29 January 2014

Paleo Berry Creme Bars

Hello, hello , hello!

   I am finally starting to feel a bit better, and get back in my kitchen! It's been a long time, almost 4 weeks! My family has been great helping me with all the meals and I am happy to be back in the game- almost!

   Ever have one of these days?.............


    That was me on Sunday. We drove into Calgary to take my mother in law to the airport. I hadn't been anywhere in so long and I was ready to hit the mall! We were having a great day and all was well. We (me) decided to stop at one more store, and that ended up taking a bit too long (whoops a dilly). We realized the time and decided we better get going asap. Of course, at this exact time my son decides he has to pee, bad. For anyone familiar with Chinook Mall, its roughly like hiking Everest to get to the bathrooms. Off we go. By the time we got out of that place, we were late. But we made it there and got her all dropped off and said our goodbye's. We were all starving, so we headed off to eat. All of a sudden we get the phone call that she had in fact, missed the god damn plane!!! Back we went. That was Sunday, we couldn't get another flight until the Friday! Needless to say, it was a quiet ride home!!

   I made this dessert last week when we had some company, and it was a hit. I love the crust, it's really versatile, and could be used for tons of different toppings. I was out of almond butter, so I used natural peanut butter instead. I would eat the crust just by itself!! I would never do such a thing though, not in company, anyways!

 Paleo Berry Creme Bars:
You need:   DO THIS THE DAY BEFORE (1 can of full fat coconut milk put in the fridge at least for overnight) Don't be gross and get the "light" stuff, it won't harden.

5 dates, pitted
1 cup almond butter
3/4 cup unsweetened shredded coconut
2 tbsp raw honey
1 tsp pure vanilla
few pinches sea salt

topping (part 1)
2 tsp coconut milk or water
1 tsp vanilla
pinch salt

Part 2
The cream form your refrigerated coconut  milk
1/2 cup raspberries
1/2 cup blackberries
1 tbsp honey
1 tsp lemon juice

Put dates in food processor and pulse until broken up.Add the rest of the crust ingredients and blend until smooth. Press into a loaf pan lined with parchment paper and place in the freezer while you make the toppings.

Remove the coconut milk from the fridge and slowly open the can, making sure not to shake it. It should be  a solid cream on top.

Scoop out all the cream and put in a bowl, back in the fridge. Save the liquid in the bottom.
Place 2 tsp of that liquid in a small sauce pan over medium heat. Add the berries, honey, lemon and salt and stir until heated through. Not too long (maybe 3 min) you don't want a runny mess! Let that cool.

Remove the cream form the fridge and add in the honey and the vanilla. I use my electric hand mixer to whip it all in and make it fluffy.
Take your crust form the freezer and spread the whipped mixture to cover.

Once the berry mix is cool, spread over top of the cream layer. Place in the freezer for at least an hour, or until ready to serve.

I took mine out and let sit about 10 minutes before I was ready to plate it. It's so good and fresh tasting, your guests will dig it, I promise!  Enjoy!

original recipe pingback to :  ""


Thursday, 16 January 2014

Grain Free Cheesy Bread

 Hello!!! I am back! Is anyone still there? I am sorry I've been so long between posts, how anyone would manage to survive this long without me is beyond me... :)
   Just after the New Year I had a surgery that has left me with a few weeks of bed rest. Put your tissues away, I'm fine! My mother in law has flown out to help with my kids and I think everything has been going great! I haven't had much for an appetite, which is pretty foreign to me, and I'm adjusting my meals between that and the complete lack of activity I'm able to get in! It's been a little stressful to me not being able to work out. It's hard on the mind. I have all sorts of visions of waking up and getting on the scale, only to be up like 50 pounds! Ha! Goofy, clearly. But I worry! It's hard not having the ability to exercise, but I hope to at least start doing some good walking on the treadmill in the next week or two. My family is doing a great job trying to accommodate my eating, and supplying me with loads of coffee! It is one of the only things that doesn't make me want to get violently ill! Even though they are probably hiding in the basement eating McDonald's while I'm down and out, I appreciate that they at least hide! :)

   The recipe today is an easy one, and goes great with tons of recipes. Who doesn't enjoy a good, warm, soft cheesy bun? I make these and cut them into wedges. They are great for dipping and would be fantastic with chili or a hearty soup. Can be made ahead of time if you want to be a rock star. Add any spices that you like.

   On a quick side note, this is a fantastic little gem I discovered at Costco. I have been using these for dressing, for frying, and in sauce! They are fantastic. Do it!

Grain Free Cheese Bread:
 You Need:
 1 egg
1/2 cup quality, packed grated Parmesan cheese
1 cup packed shredded cheddar cheese
2 tbsp full fat plain Greek yogurt (buy fat free and I'll give you a beat down)
1/4 cup arrowroot powder
pinch cayenne (optional)
1/4 tsp baking soda
1/2 tsp garlic powder
1 tsp Italian Seasoning
pinch sea salt

Pre heat oven to 350
Add all ingredients to a large mixing bowl. Using an electric hand mixer, combine all ingredients until well incorporated.

Cover a baking tray with parchment paper and spread the mixture onto the tray. Use a spatula and spread it out as thin as possible without any holes showing.

Bake for 18-22 minutes, the edges and top should be nicely browned and golden. When cooked through, let cool and cut into wedges. Serve, and dip away!

original recipe pingback to ""