Banana Rice Cakes

When my tummy started bothering me and I couldn't figure out what was wrong, I did a 30-day FODMAPs free journey of  experimenting & observing the foods I was eating (or not eating) and how my body was affected.   At the time I was only able to eat bland, soft foods like rice, white fish, and bananas.

I re-discovered organic, brown rice cakes.  They really satisfy the crunch and salty cravings.  Cooper loves them, too (how about that!).  In addition to this recipe, Cooper and I like them with Kerrygold grass-fed butter and salt.  This is my new favorite snack!

Ingredients:

• 1T raw almond butter - we started making our own.
• 1/2 banana, sliced
• 1 rice cake
• cinnamon

Directions:

1. Spread almond butter over rice cake
2. Top with sliced banana
3. Sprinkle with cinnamon

Mini "Corn" Dogs

Cooper's favorite food is mini corn dogs.  Bummer.  It's been a long time since I've made the kid corn dogs.  But thanks to Gluten Free Fix we can add it back into our "can haves".  Too bad Cooper didn't like them. :(

Carly and I did like them and I will make them again.  They are a perfect snack or you can make a few batches and serve them with a nice salad to make an quick and easy main dish.

If you're feeling ambitious, serve them with California Cavegirl Kindra's Spicy as @$%* Paleo Honey Mustard or her whole30 compliant Honey Mustard.

Photo: Gluten Free Fix

Ingredients:

• 1/4 cup grass-fed butter, melted
• 3 eggs
• 1T honey, optional
• 1/4 cup almond flour
• 2T coconut flour
• 1/4t baking soda
• 1/4t sea salt
• organic, grass-fed beef hot dogs, we use Applegate, 1 hot dog per 5 mini muffins

Directions:

1. Preheat oven to 325˚F
2. Butter a mini muffin pan, set aside
3. Whisk together butter, eggs, honey
4. Stir in dry ingredients
5. Scoop about a tablespoon of batter into each muffin cup
6. Cut hot dog into 1/2" pieces, 5 per hot dog
7. Place one hot dog slice into each muffin cup
8. Bake for 17 minutes or until golden brown
9. Serve warm

Makes about 15 minis

Raw Lemon Bars

I only slightly changed my friend, California Cavegirl Kindra's recipe "No muss, no fuss Raw Lemon Bars".  If you like Larabars, you'll love this quick and easy recipe.

Photo: Rawtarian

Ingredients:

1 cup almonds
15 pitted dates, +/- depending on how much juice you get from your lemon
1 tablespoon vanilla extract
juice and zest from 1 lemon
1 cup raw coconut flakes
pinch sea salt

Directions:

• Place almond in food processor and process until coarse powder
• Add remaining ingredients and pulse until combined
• Transfer to a glass pan and press in the mixture so that it sticks together
• Refrigerate for about an hour for easy cutting
• Store in the refrigerator

Best Pumpkin Bread EVER

I was looking for a baked good to take to my bible study.  I came across this recipe and I'm so glad I tried it. Thanks to Against All Grain for this gluten-free, grains-free, dairy-free, coconut-free AND amazing treat!  

I made two.  One for the family and one for bible study.  My family (including my very picky-when-it-comes-to-food husband) loved it so much it was difficult to keep them from eating the whole thing.  I managed to save some and turn it into pumpkin bread french toast the next morning.  Delicious!  As I labeled my treat for bible study I secretly hoped the ladies would see it's gluten-free, grain-free, etc., be too afraid to try it, and I'd get to take some home.  No such luck. 

Photo: Against All Grain

Here's my version:

Ingredients:

2 large eggs

¾ cup almond butter

½ cup grade B maple syrup

½ cup pumpkin puree

3 tablespoons softened unsalted butter

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

½ cup arrowroot powder

1½ tablespoons cinnamon

1 teaspoon nutmeg

1½  teaspoons baking powder

½ teaspoon baking soda

½ teaspoon lemon zest

½ teaspoon ginger

¼ teaspoon sea salt

Directions:

• Preheat oven to 350˚F.
• Lightly grease an 8.5×4.5 loaf pan then place a piece of parchment paper on the bottom of the pan.
• In a high-speed blender or food processor combine the eggs, almond butter, maple syrup, pumpkin, butter, lemon juice, and vanilla. Puree for 30 seconds until smooth and creamy.
• Add the arrowroot, cinnamon, nutmeg, baking powder, baking soda, lemon zest, ginger, and sea salt. Blend again for 30 seconds until well combined.
• Pour the batter into the prepared loaf pan. Bake for about 40 min or until a toothpick comes out clean.
• Remove the loaf from the oven and allow to cool in the pan for 15 minutes. Remove from the pan and cool completely before eating, about 2 hours. Store tightly wrapped in the refrigerator.

For pumpkin bread french toast the next day:

• Whisk together one egg, 1 teaspoon of vanilla, 2 tablespoons of raw milk (optional).
• Melt 1 tablespoon of butter over a medium-high heat.
• Slice 1/2 a loaf of pumpkin bread and dip each slice in the egg mixture. 
• Cook on each side for about 2 minutes.  
• Top with grade B maple syrup.

Pumpkin Spice Donuts

My blogger friend at Write From The Farm inspired me to make donuts again.  Her recipe for bacon, butternut, pumpkin donuts looks awesome.  I will try it.  This time, though, I was working with limited time and wanted to make some donuts for the kids and my mom visiting from Texas.  Here's my variation on the recipe I found at Edible Harmony.

Ingredients:

½ cup pumpkin puree
½ cup of pitted dates (about 10 dates)
6 eggs
1/3 cup of softened coconut oil
1 tsp of vanilla extract
2 tablespoon pumpkin pie spice
½ cup of coconut flour
½ teaspoon baking soda

5 tablespoons coconut milk or raw whole milk

Glaze: (optional)

2 tablespoons softened coconut oil

2 tablespoons softened butter

1 teaspoon pumpkin pie spice
2 tablespoons raw honey

Directions:
• Preheat oven to 350 F.
• Using a food processor or blender, combine the pumpkin puree, dates, eggs, oil and spices until the dates are completely ground.
• Add the rest of the ingredients and run the food processor for a few more seconds

• Grease the donut pan and pour the batter into the molds

• Bake for about 25 minutes or until donuts are golden brown and a toothpick inserted in the middle comes out dry.

• Set on a cooling rack to cool then frost with the glaze.

Banana Date Nut Shake

This is a great after school snack and would make a great breakfast.  Thanks to 30 Days of Amazing Paleolithic Breakfasts by Lisa Stewart and Jeremy L for this recipe.  We've incorporated into our repertoire quite of few recipes from this book.

Photo: aida mollenkamp

Here is my adaptation of this recipe.

Ingredients:

1 cup frozen banana pieces
1 cup pitted dates
3/4 cup coconut milk
a handful of soaked, dehydrated raw walnuts*
dash of cinnamon

Directions:

Add all ingredients into the blender and blend until smooth.

Carly loved it but she LOVES walnuts.  My Coop, he's a bit picky.  I made it for him for breakfast and prepped him with, "keep an open mind".  I also omitted the walnuts because I didn't think he'd like it.  I think he drank most of it.  When I made it for Carly after school I used the walnuts (duh).  I gave Coop and his friend a little bit.  His friend asked what flavor it was and Coop, after tasting it said, "chocolate banana".  They gobbled it up and then I told them what it really was.  Both boys were surprised but decided they still liked it.  I'm keeping the recipe.

*Since my husband started soaking and dehydrating nuts we've discovered they really do taste better and we are digesting them better.  For the why's and how's check out the link - why should I soak nuts?

Frozen Bananas

I have a new favorite blog, stir it up.  She's a paleo wife and mom, like me, and I think we'd be friends.

Today I made the frozen bananas I found on her site.  I adapted it for my preferences and thought I'd share it with you.

Photo: stir it up

For two bananas you'll need:

a heaping tablespoon of almond butter
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
3 tablespoons cacao powder
1 tablespoon coconut oil
1 tablespoon raw honey

• Slice bananas in half lengthwise
• Stir together almond butter, cinnamon and vanilla
• Divide almond butter mixture between two banana halves
• Add a popsicle stick and but bananas back together
• Place in freezer, on waxed or parchment paper, until frozen
• When bananas are frozen, melt chocolate, coconut oil, and honey
• Pour chocolate evenly over both bananas, covering every inch
• Place back in the freezer until frozen, about 30 min.

 Both of my kids were beside themselves excited about this new treat.  I think I'll be making them again very soon.

Breakfast Cookies

My kids were super excited to have cookies for breakfast and you don't have to feel guilty. These are a great addition to your breakfast repertoire.  Don't let the name fool you, though.  They are a great after school snack, too!

Paleo Pumpkin Breakfast Cookies by The Girl Who Went Paleo 

Ingredients:

¼ C pureed pumpkin

½ C almond butter

½ C honey
1 t vanilla
1 C almond meal/flour
1 t cinnamon
¼ t baking soda
½ C walnuts or pecans, or whatever you'd like 

 ½ C dark chocolate chips or any dried fruit, optional

Directions:

• Preheat oven to 350˚ F and line a cookie sheet with parchment paper
• Combine all wet ingredients together
• Add dry ingredients and combine thoroughly
• Scoop batter onto prepared cookie sheet
• Bake approximately 10-15 minutes, according to thickness
• Cool 2 minutes and transfer to cooling rack  

"Nutella"

Make Your Own "Nutella" *

I don't like nutella but my family does.  When the kids are begging for it what do I do?  I find a paleo nutella I can make myself.  Paleo Spirit's recipe uses hazelnuts.  That's what I don't like about nutella, so I'm using raw almonds.

*Disclaimer: I have to put nutella in quotes because Brad says it's not really nutella.  He adds that this recipe is still good.


Here is my recipe adapted from Paleo Spirit.

Ingredients:

• 1 C raw almonds (use hazelnuts if you like them)
• 1/2 C coconut milk
• 1/4 C coconut nectar or maple syrup
• 1/4 C cacao powder
• 1/4 t vanilla
• 2 T coconut oil
• pinch of sea salt

Directions:

• Preheat oven to 350˚ F.
• Roast the almonds in the oven for 10 minutes.
• Add the almonds to the bowl of a food processor and pureé for a few minutes until creamy, scraping down the sides as needed.
• Add the remaining ingredients.  Continue to process until smooth, scraping down the sides as needed.
• Store in the refrigerator.

Green Bean Fries

Cooper asked today (like most days) if I would take him and Carly to Yogurtland.  Of course not.  I am striving to be a champion for my kids health.  One day they'll thank me.  The next question was, what is for snack?  Both of my kids turned their noses up when I told them it was green bean fries.

Here's my recipe adapted from Delighted Momma's recipe:

You'll need:

• Fresh green beans (even though I used leftover parboiled green beans from last night's dinner)
• Olive oil
• Salt and garlic powder to taste (omit garlic powder to make these FODMAPs free)

 Then:

• Preheat oven to 400º F
• In a large bowl toss all the ingredients together
• Bake on a parchment paper lined cookie sheet for about 30-35 minutes.  As they brown they'll get caramelized & crispy. 

And much to their surprise both kids loved them.  You will, too.  This snack will definitely hit the spot when you're craving salty & crunchy.  And you don't have to feel guilty about eating them all up!

Photo courtesy of Delighted Momma

Coconut Banana Soup

This is a great, easy, and fast after school snack!  I blended together coconut milk, some cinnamon and a frozen banana.  I then poured it into ramekins and added frozen berries (blueberries for Cooper and raspberries for Carly).

I called it soup because it wasn't quite thick enough to be a smoothie or a shake or ice cream.

Carly asked why I didn't blend in the berries.  I thought the frozen berries would add texture.  I had in my mind from a Bulletproof Executive post that I would make frozen blueberries in coconut milk.  I just couldn't see my kids "eating" coconut milk with only berries added.  So I created something new.

Both kids loved it and agreed I can keep it on my list of after school snacks!  I'm always looking for new ideas for after school snacks.  If you have some paleo suggestions, I'd love to hear them.

UPDATE: I added frozen strawberries to the coconut milk, frozen bananas, and cinnamon and I skipped the berries on top.  Tastes like ice cream.  Cooper even had a friend over and he loved it!

Cauliflower Poppers

Easy and super yummy as a side dish or afternoon snack.

Turn on the oven to 425º and by the time your oven is preheated you'll have your head of cauliflower chopped up.

Drizzle cauliflower florets with extra virgin olive oil and season with sea salt.

Place on a cookie sheet and bake for about 20 minutes.

The first time I made this my kids and their friends devoured it within seconds.  Seriously!

I tried to tell my popcorn-loving friend this would be a good substitute for her popcorn cravings but after making and eating it again, it really doesn't take care of that need for crunch.

It is delicious, though!  I hope you try it.