Individual Berry Crumble Cobblers

Happy Spring everyone! It is pouring like crazy in CT, but it is a good night. For the first time in 4 months (a.k.a ever), I am handing over the reigns in the kitchen and allowing a guest chef (Ryan). I am surprisingly calm which is pretty impressive given my OCD control-freak personality :)

It turns out that sometimes I do need a little help, and I am glad to have it! I have been prepping like crazy for my Kickstarter campaign to launch, and the official countdown is on. I was planning to launch early tomorrow morning, but the approval process is taking longer than expected. I will keep you posted, but it may be a Friday/Saturday launch instead. The Kickstarter campaign is for my first cookbook "Bowls of Love: Paleo Soups for the Seasons" and I could not be more excited! I have been writing recipes and working with an incredible photographer Erica (www.ericagannett.com). A lot more information is to come, so stay posted, and follow me on twitter @sooopaleo to get all the updates!

The blog has been resting for a while, so I figured it was only right to bring it back with a delicious dessert. You can easily adjust this recipe to make more or less depending on how many people you are cooking for. If you don't have ramekins, you can bake this all together in a bread pan or small square baking dish. If you are really feeling crazy, you can even make a single serving! Enjoy and stay tuned for more news on my cookbook Bowls of Love!

Individual Berry Crumbles: Serves 4, Prep time: 10 min, Cook time: 30 min

Ingredients:
- 2 cups berries (I used half blackberries, half blueberries)
- 1 tsp. vanilla
- 1 cup cashew flour
- 1/4 cup chopped walnuts

- 1/4 cup unsweetened coconut flakes

- 1-2 tsp. cinnamon

- 1/8 tsp. salt

- 1/4 cup coconut oil, melted

- 2 Tbsp. organic grade B maple syrup

Instructions:
1. Preheat oven to 375 degrees
2. Mix all ingredients other than the berries in a bowl
3. Distribute the berries evenly among 4 ramekins
4. Top each ramekin with the crumble mixture
5. Bake for 30 minutes until berries bubble and crumble is lightly browned

  

  

Banana Almond Flour Muffins

I haven't baked in a while thanks to my new restrictions (no nuts, no eggs), but I found this recipe that I hadn't posted and figured you all probably need a fun treat. I created this muffin recipe by tweaking my banana cake and throwing the batter in muffin tins. If you are open to nuts and eggs, these muffins are awesome - only a tiny of raw honey, and they are perfect for a grab-and-go breakfast. You can add raisins, berries, nuts, or even almond butter if you want to get crazy with these. While you chow down on these, I will be brainstorming some egg-free, nut-free creations. Enjoy!

Banana Almond Flour Muffins: Serves 6, Prep time: 10 min, Bake time: 20 min

Ingredients:
- 1.5 cups almond flour
- 1/2 tsp. baking soda
- 1 tsp. cinnamon 
- 1/4 tsp. salt
- 2 Tbsp. cup coconut oil, softened
- 2 Tbsp. cup organic raw honey
- 2 eggs
- 2 tsp. vanilla
- 1 large banana, mashed
- Optional add-ins: raisins, berries, chopped nuts, cocoa nibs, etc.

Instructions:
1. Preheat oven to 350 degrees

2. Combine almond flour, baking soda, cinnamon, and salt in a bowl and set aside
3. In a separate bowl, mix coconut oil, honey, eggs, and vanilla
4. Mix wet ingredients until fully combined and then add the mashed bananas
5. Combine the wet and dry ingredients in one bowl
6. Pour batter into a greased muffin tin
7. Bake for 20 minutes - tops will be lightly browned and a toothpick should come out clean
8. Let cool and then serve topped with fresh jam, honey, coconut butter, or plain!

  

Rainbow Carrot Cake

Having a blog is perfect for my inner (and outer) math geek. I get limitless entertainment from reviewing my stats. With 10,000 hits last night and visitors from over 50 countries, I get pretty excited. I love seeing what people are searching for like "sooo hungry now paleo" and "paleo dessert asap". I think the common theme is that all you paleo followers out there love good food, want it fast, and are dying for new dessert recipes. With that in mind, I am posting dessert #2 from ladies night this past weekend. The cobbler/crumble was a huge hit, and the carrot cake did not disappoint either. This recipe made a lot of cake, so I sent everyone home with a little piece. I figured that was a better idea than devouring the entire rest of the cake in bed at midnight when they all left! Carrot cake has always been one of my favorite desserts. The frosting is my least favorite part, so I didn't even bother making a paleo version. Next time I will probably attempt it just to see how it comes out. This cake was extra special because it used fresh rainbow carrots and eggs from the farmers market. It was beautiful to make and delicious to eat! If you don't want an enormous cake, you could cut the recipe in half, bake it in a round pie dish or an 8x8 square pan, and bake it for about 40 minutes. Enjoy!

Rainbow Carrot Cake: Serves 12-15, Prep time: 20 min, Cook time: 45 minutes

Ingredients:

- 3 cups almond flour

- 1 tsp. salt

- 1 tsp. baking soda

- 1 Tbsp. cinnamon

- 5 eggs

- 1/3 cup organic grade B maple syrup

- 1/3 cup coconut oil, melted

- 3 cups carrots, shredded

- 1 cup raisins

- 1 cup pecans 

Instructions:

1. Preheat oven to 350 degrees

2. Combine almond flour, salt, baking soda, and cinnamon

3. In a separate bowl, combine eggs, maple syrup, and coconut oil

4. Add carrots, raisins, and pecans to the wet ingredients 

5. Mix wet and dry ingredients together and pour into a 9x12 baking dish

6. Bake for 45-50 minutes until a toothpick comes out clean

7. Let cool, frost if you like, and enjoy!

  

  

Blueberry Peach Cobbler Crisp

I had to take a few days off from blogging after I had my first ever epic kitchen fail last week. I had dreamt up this creative beet chili recipe, and it was a complete disaster. I decided to pre-boil the beets a bit to soften them, and while I was on a 5-minute phone call, the beets absorbed 100% of the water in the pot, and burnt to a crisp. My entire apartment smelled like fiery beet smoke (not very inviting if you were wondering), and I even had to throw my pot away! I soaked and washed it multiple times and even put it through the dishwasher, but I think a layer of the pot itself burnt off, so I had to ditch it. Needless to say, I had some making up to do in the kitchen. 

I took a couple days off and then geared up for a ladies night potluck dinner party I threw last night. Ten wonderful ladies came over, and we had an amazing time. There was a recipe contest, and Sheena won with curried goat. It was my first time trying goat, and it was fantastic. Katherine's Moroccan chicken tagine was a close second - I will definitely be getting the recipes for both dishes and trying to recreate them. I was in charge of dessert, so I made a carrot cake (will be featured in a couple of days) and this blueberry peach concoction. My favorite farm at the Cambridge Winter Farmers Market occasionally has some summer staples that were picked fresh months ago and frozen to last through winter. I have missed out on the peaches every week until yesterday. I was so thrilled, and I decided to make a very summery dish. You can switch this up and use any fruit you have in season (apples, pears, cherries, etc.). This dish was a huge hit, and there wasn't an ounce left over. The peaches tasted insanely ripe, and they brought back amazing memories of my favorite meal of the summer up at Ryan's lake house when we made grilled peaches stuffed with prosciutto and fresh basil. Trust me when I tell you that you should make this cobbler. It is hands down my favorite paleo dessert to date. Summer will be here before we know it!

Blueberry Peach Cobbler Crisp: Serves 10, Prep time: 15 min, Cook time: 45 min

Ingredients:
- 6 peaches, sliced
- 3 cups blueberries
- 1 Tbsp. lemon juice
- 1 Tbsp. vanilla

- 2 1/2 cups almond flour
- 1/2 cup chopped pecans

- 1/2 cup unsweetened coconut flakes

- 1 Tbsp. cinnamon

- 1/2 tsp. salt

- 1/2 cup coconut oil, melted

- 1/4 cup organic grade B maple syrup

Instructions:

1. Preheat oven to 375 degrees

2. Toss the fruit with the lemon juice and vanilla

3. Put fruit mixture in a 9x12 casserole dish

4. In a small bowl, combine almond flour, pecans, coconut flakes, cinnamon, salt, coconut oil, and maple syrup

5. Mix until well combined and then crumble topping over the fruit  (I used my hands)

6. Bake for 45 until fruit is bubbly and the top is golden brown

  

  

  

Perfect Paleo Banana Bread Cake

Last night's ladies night was a Trumbull reunion. Claire, Ali, Sarah, and I proudly represented three classes of retired field hockey players. Our last pasta party was over 10 years ago, so we had a new and improved pasta-free version with an arugula salad, paleo chicken pot pie, and roasted butternut squash. I wanted to whip up a dessert, so I decided to go with a banana bread cake. I used to love making banana bread, and this was my first paleo attempt. The cake was moist, sweet, and cooked perfectly. I will definitely make this again - it would be great for a brunch party or anytime you need a quick and easy dessert. I gave away all the leftovers because I knew I would eat the whole thing! You could make this in a loaf pan and cook it for an extra 15 minutes, but I think it cooks more evenly in a pie dish. This recipe is perfect to try out on the paleo critic - it is as good or better than the traditional recipe!

Perfect Paleo Banana Break Cake:  Serves 8, Prep time: 15 min, Cook time: 40 min

Ingredients:
- 3 cups almond flour
- 1 tsp. baking soda
- 1 tsp. cinnamon 
- 1/2 tsp. salt
- 1/4 cup coconut oil, softened
- 1/4 cup honey
- 3 eggs (I used 2 eggs + 3 Tbsp. egg whites)
- 1 Tbsp. vanilla
- 3 medium or 4 small bananas, mashed

Instructions:
1. Preheat oven to 350 degrees
2. Combine almond flour, baking soda, cinnamon, and salt in a bowl and set aside
3. In a separate bowl, mix coconut oil, honey, eggs, and vanilla
4. Mix wet ingredients until fully combined and then add the mashed bananas
5. Combine the wet and dry ingredients in one bowl
6. Pour batter in a 9-inch pie dish (I didn't grease it but will next time for easier cleanup)
7. Bake for 40 minutes - top will be lightly browned and a toothpick should come out clean
8. Let cool and then serve topped with chopped walnuts and with your favorite cup of tea

Paleo Macaroons

I really should be sleeping right now, but I have too many ideas and thoughts racing through my head. My IIN program is teaching the importance of holistic health and happiness, and while nutrition (paleo for me) is a huge factor in my overall wellness, there are so many other aspects of life that require just as much attention and nurturing. Tonight's recipe is the other Thanksgiving dessert I made last week which was inspired by Elana's Pantry blog entry for gluten free coconut macaroons. To keep the Thanksgiving theme alive for a little longer, I want to share the things I am thankful for today:

1. Meaningful connections with new friends
2. Closure
3. Excitement about the unknown
4. Amazing stories
5. Beautiful (non-coincidental) signs from the universe

In terms of my holistic health, today has been a wonderful day. Looking forward to all those ahead. In the meantime, make some paleo macaroons ;)  


Ingredients:
- 6 egg whites
- 1/4 tsp. fine sea salt
- 1/2 cup raw organic honey
- 1 Tbsp. vanilla extract
- 3 cups unsweetened shredded coconut

Instructions:
1. Preheat oven to 350 degrees 
2. Whisk egg whites and salt thoroughly (at least 5 minutes)
3. Add honey and vanilla, and whisk until well combined
4. Fold in coconut
5. Drop rounded tablespoons of batter onto a baking sheet lined with parchment paper
6. Bake for 17-22 minutes until lightly browned

Note: The original recipe says this should make 48 macaroons, but mine made exactly 24, and I used an actual tablespoon to measure. I definitely recommend doubling the recipe if you need to feed a large crowd!

Paleo Brownies

It is officially Thanksgiving round 2 today! Chris and I have had quite the afternoon tending to the turkey for our paleo potluck feast tonight. My first experience prepping a turkey was certainly an interesting one. I got some much-needed advice from Mom and Aunt Randi beforehand, but nothing could have truly prepared me. I will spare you the gory details, but let's just say I was mortified when I "discovered" the neck hanging out in the inside of the turkey. The only other disaster was when I dropped an entire glass bottle of olive oil on the floor and glass and oil went everywhere. Mom nicknamed me "Helpful Hannah" for a reason, and I have a feeling that will stick with me for a while. The good news is that the floor is cleaned, the house smells amazing, and in about an hour, my first attempt at a (paleo) turkey will be done! I will post the recipe later this week. You all may be detoxing from turkey recipes for now, but there is always next year!

In the meantime, you can check out this recipe inspired by The Wannabe Chef's almond flour brownies with some paleo tweaks. I made these for Thanksgiving with my family. They were definitely a hit, and my non-paleo family members recommended these warm brownies with a scoop of ice cream to pump up the sweetness that they are used to. These brownies are very rich and absolutely will satisfy your sugar/dairy/gluten-free chocolate cravings! 

Ingredients:

- 3/4 cup almond flour

- 1/4 tsp. salt

- 2 Tbsp. unsweetened cocoa powder

- 1/2 tsp. baking powder

- 2/3 cup raw organic honey

- 3 eggs

- 1 tsp. vanilla

- 1/2 cup coconut oil

- 4 oz. unsweetened baking chocolate squares

- 1/2 - 1 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350 degrees

2. Mix almond flour, salt, cocoa powder, and baking powder

3. In a separate bowl, melt the 4 ounces of baking chocolate with the coconut oil

4. While chocolate melts, beat eggs, honey, and vanilla in a separate bowl

5. Slowly add the melted chocolate mixture to the egg mixture. Whisk thoroughly, and make sure to add slowly so the eggs don't start to cook

6. Add the dry ingredients to the bowl as well, and mix completely

7. Fold in walnuts if using nuts

8. Pour the batter into a greased 8x8 pan

9. Bake for 30 minutes until a toothpick comes out clean. Let cool completely, and then slice and serve!

  

Paleo Chia Pudding

 24 hours until Mal's arrival! We haven't seen each other since July, so this reunion is long overdue. Mal hasn't even seen me since I started my paleo transformation, so she hasn't had the pleasure of tasting any of my new creations. I wanted to make sure she gets fed well when she arrives, so I cooked a great crockpot chicken recipe that I will post tomorrow, and I did my best attempt at "Rice Pudding" paleo style which is really chia seed coconut pudding. Back in the day in Stamford, Mal and I used to eat rice pudding every night after dinner together, so I thought I would finally try to recreate our favorite treat. The recipe is inspired from Deliciously Organic, and it came out great. The texture and flavor differ quite a bit from your standard rice pudding, but this is a simple and delicious dessert good for ice cream and rice pudding lovers like me!

Ingredients:

- 1 can coconut milk

- 1 Tbsp. vanilla

- 2 Tbsp. organic maple syrup

- 1/3 cup chia seeds

Instructions:

1. Whisk together coconut milk, vanilla, and syrup until well combined

2. Add chia seeds, and stir consistently for a few minutes so all seeds are coated

3. Let sit for 1-2 hours so the seeds can expand in the liquid. 

4. If you prefer it cold (I do), stick the mixture in the fridge or freezer. Note that this will significantly harden the pudding since the coconut milk solidifies at cold temperatures.

Roasted Delicata Squash

Thank you, thank you, thank you to the random woman at the farmer's market who told me how delicious delicata squash is. She was an innocent shopper and just thought I should know that delicata squash is "reliably sweet" and never disappoints. She said to cut it, scoop the seeds, and then roast slices with the skin on. I couldn't say no, so I bought two squash and tried it out. This recipe will make your kitchen smell like cinnamon heaven in less than five minutes of cooking time. Leaving the skin on gives it a unique crunch, and this is by far my new favorite squash. Kids (and adults) will love eating this as a snack, and if you are paleo like me and avoid sugar, this hands down can be eaten as dessert. I will definitely pick up a few more next week to roast for Mal when she comes to visit! Counting down the days...

Side note - I just finished an amazing interview with Jordan Brown, the CEO/Founder of Hu Kitchen in NYC. Stay tuned later this week for the interview!

Ingredients:
- 2 medium delicata squash
- 1 Tbsp. coconut oil
- Cinnamon
- Dash of salt and pepper

Instructions:
1. Preheat oven to 450 degrees
2. Wash squash and cut vertically
3. Scoop out seeds
4. Slice into 1/2-inch pieces, and arrange on a foil-lined baking sheet
5. Melt coconut oil and brush the tops of the squash lightly with the oil
6. Season generously with cinnamon, and add a small sprinkle of salt and pepper
7. Flip the squash and repeat steps 5&6 on the other side
8. Bake for 25 minutes, flipping squash half way. They should smell super sweet and be nice and crisp on both sides. You eat the entire thing (including the skin) - you will not be disappointed with these!

  

Sweet, Sweet Potato Pie

Are you ready for Hurricane Sandy? Apparently my office is closed tomorrow, and it is debatable if/how that affects me given that I work from home in another state. Regardless, I have my mini flashlight, some great smelling candles, and leftover sweet potato pie from tonight's paleo potluck, so I should be in good shape. 

The potluck was great, and we had quite a nice fall feast. I am looking forward to hosting more events and getting some cooking classes in the works. I think the applesauce, sweet potato pies, and the goodie bags were all a success. Great company as always!

In other exciting news, I upped my crossfit membership to 3x a week. Hopefully Sandy doesn't keep me away this week!

This recipe is straight from Paleo Comfort Foods, a fantastic cookbook my mom got me. I tweaked it a bit (removed the nutmeg and cut the honey in half), and it was wonderful. I highly recommend making one (or two) of these for Thanksgiving to switch out the standard pumpkin pie. Enjoy!

Nutty Crust

Ingredients:
- 1 cup almond flour
- 1/2 cup chopped pecans
- pinch of salt
- 1/4 cup melted coconut oil
- 1 Tbsp. honey
- 1 tsp. vanilla

Instructions:
1. Preheat oven to 350 degrees
2. Combine almond flour, pecans and salt in a bowl
3. In a separate bowl, combine the coconut oil, honey, and vanilla
4. Add the wet ingredients into the dry until completely combined
5. Press the dough into a pie dish
6. Bake for 12-15 minutes until the crust is golden brown
7. Remove from the oven and put on a baking rack to cool. Make sure the crust cools completely before filling it

Sweet Potato Pie

Ingredients:

- 2 cups sweet potatoes, peel, boiled, & mashed

- 1 Tbsp. coconut butter

- 2 eggs

- 1 tsp. cinnamon

- 1 tsp. baking soda

- 1 tsp. baking powder

- 1/4 tsp salt

- 2/3 cup coconut milk

- 1 tsp. apple cider vinegar

- 2 Tbsp. honey 

Instructions:

1. Prepare crust as outlined above

2. Preheat oven to 400 degrees

3. Mix sweet potatoes and coconut butter with electric mixer or in food processor

4. Add in eggs and mix until fluffy

5. In a separate bowl, combine cinnamon, baking soda, baking powder, and salt

6. Add dry mixture to sweet potatoes along with coconut milk and apple cider vinegar

7. Mix well and then add honey

8. Pour mixture into pie crust

9. Bake for 10 minutes, then lower the oven to 325 degrees and bake for another 30 minutes 

  

  

Easy Organic Applesauce

If you want a quick and easy side dish or dessert, I highly recommend making some applesauce with your freshly picked apples from the orchard or the farmer's market. It couldn't be easier, and the smell and taste are to die for. This applesauce is one of my many contributions to tomorrow's Halloween Paleo Potluck Meetup that I'm hosting. Between the eight pounds of applesauce, two sweet potato pies (still in progress), and 4 dozen pumpkin-style "Ali-Bars", I am wiped. 

I should also mention that I completed my hardest WOD to date this morning which consisted of:

- 1 mile run

- 20 Bar-facing burpees

- 20 Deadlifts

- 20 Burpee lateral jumps

- 20 Power cleans

- 20 Burpees

- 20 Empty barbell thrusters

- 400m sprint

Somehow between the crossfit and the cooking, I also managed to stop by the Boston Vegetarian Food Festival (great vendors, but insanely over-crowded/chaotic), go grocery shopping at Trader Joes and Whole Foods, get crafts supplies at Michaels, and attempt to find a Halloween costume at Target. I ended up with some fabric that I will attempt to use to create my own costume tomorrow. We will see if I still have the crafty costume skills I learned in my sorority days. 

Let's hope the potluck is a success tomorrow! Pictures to follow :)

Ingredients:

- 8 pounds organic apples

- 2 Tbsp. organic cinnamon

- 1 cup water

Instructions:

1. Wash apples, and chop them into slices or chunks keeping the skin on

2. Put apples in a large pot and add the water and cinnamon

3. Bring the pot to a boil

4. Cover pot, reduce heat to medium, and cook for 45 minutes (stirring every 15 minutes)

5. Ladle out any excess liquid (you can always add it back later) to avoid making your applesauce too watery

6. Using an immersion blender, partially blend the sauce so the skin blends but leaving some chunks/texture based on your preference

7. Enjoy the amazing smell of fall in your house!

   

  

Paleo Pumpkin Carrot Walnut Muffins

I'm not going to lie to you. These are good. Really good. You can ask Chris - we ate them while we had a wonderful heart-to-heart around the kitchen island drinking tea yesterday. It doesn't get much better than that on a Sunday afternoon. I have to give credit to a new paleo meetup friend Anna for posting a picture of gorgeous pumpkin muffins on her facebook page Sunday morning. I tried to get her recipe, but clearly I am very impatient, so I created my own and added shredded carrots into the mix since I looove carrot muffins/bread/cake. I now love carrots even more after the nice man at the SOWA market got so amused from the way Chris and I were picking the "perfect" carrots. In other SOWA news, my favorite woman at the Westminster Meat table remembered me from last week and asked how my 5lb. chicken turned out! I was so excited to tell her that I was able to use the whole frozen chicken to make delicious soup, and it is great to see that I am becoming a regular at my neighborhood market. 

In breaking paleo news, I am hosting my first official paleo meetup in a couple of weeks. It is going to be a halloween potluck, and I have been brainstorming a few costume ideas (think grass-fed cow, hunter/gatherer, etc...). I already have a great group of people signed up, and I can't wait. It will be a wonderful thing to look forward to after I trek back up to Boston after the big Avon walk this upcoming weekend! There will be a ton of special treats at the potluck, and I'm sure my new paleo friends won't be disappointed. Stay tuned!

Ingredients:

- 1.5 cups almond flour

- 1/2 cup pumpkin (I used canned organic pumpkin from Trader Joes)

- 1 cup shredded carrots

- 3 eggs

- 1 tsp. baking soda

- 1 tsp. baking powder

- 2 tsp. cinnamon

- 1/4 tsp. salt

- 1 Tbsp. - 1/4 cup raw honey (optional - I used 1 Tbsp.)

- 2 Tbsp. coconut oil

- Splash of vanilla

- 1/2 chopped walnuts + 12 big pieces 

Instructions:

1. Preheat oven to 350 degrees

2. Mix all ingredients other than walnuts in a mixing bowl

3. Fold in chopped walnuts (reserve the 12 pieces for later)

4. Grease muffin tin (12-muffin size) with coconut oil or use silicon baking cups

5. Spoon batter evenly into muffin tin and top each muffin with a whole walnut

6. Bake for 25 minutes (fork or toothpick should come out clean)

7. Let sit for 5 minutes, and then remove to a wire rack

8. Eat with a friend, a cup of tea, or both ;)

     

  

Crispy Apple Crisp

No (good) party or cooking class would be complete without a paleo dessert. I know some paleo followers stay away from paleo-ized versions of baked goods, but I personally like to indulge every once in a while. I created this apple crisp recipe, and you will see there is no honey, maple syrup, or sweetener. You can use those if you like, but I found that the sweetness of the baked apples was enough. Next time I will definitely need to make a little homemade paleo ice cream on the side for the full experience.

I did give the leftovers to my gracious hosts, but it is key to note that they could be eaten for breakfast without a single ounce of guilt. Check out the ingredients - you won't be disappointed!

Ingredients:

- 2 lbs. apples (about 6 small apples)

- 1 cup almond flour/meal

- 1/2 cup crushed pecans

- 1/2 cup chopped walnuts

- 1 Tbsp. + 1 tsp. cinnamon 

- 2 tsp vanilla

- 1/3 cup coconut oil

- 1/2 lemon

Instructions:

1. Preheat oven to 375 degrees

2. Chop apples (I left the skin on) and put in a big ziploc bag. Add lemon and 1 tsp. of the cinnamon. 

3. Shake the bag, and when evenly coated, arrange the apples in a pie dish or 9x9 pan

4. In a mixing bowl, mix almond flour, pecans, walnuts, and 1 Tbsp. of cinnamon

5. Add vanilla and coconut oil

6. Use your hands to fully combine the ingredients - you are looking for a somewhat soft/crumbly mixture. If it is too try, you may need to add another dollop of coconut oil

7. Pour topping mixture evenly over the apples

8. Cover with foil and bake for 45 minutes

9. Remove foil and bake for another 15 minutes to make your apple crisp nice and crispy

10. Serve plain or with some paleo ice cream

   

   

Recovery Paleo Bars

I know you're thinking that "Recovery Paleo Bars" are probably a post-workout snack full of protein. While they are full of protein (and deliciousness), these actually were made to "recover" from a day in normal society with other human beings. This may sound strange, but for those who don't know, I work from home everyday and have become frighteningly used to being in workout clothes and by myself. I am 100% a people-person, but I now get completely exhausted when I reenter the real world and have a day in the life of a typical business professional. After a solid day of 8+ hours of meetings downtown, I took a cab home and immediately changed out of my suit, heels, and stockings. I ate some leftover chicken soup while I finished my work for the day and knew that I would need to create a recovery masterpiece to get back to my normal self. This recipe was inspired by my love of larabars; you can use any nuts/seeds that you like, and I'm sure I will make a ton of variations with different fruits and spices as well. This is an extremely quick and easy recipe that is great for a snack or dessert. These are also great to make ahead of time before a trip so you know you always have something paleo on-the-go.

Ingredients:
- 8 oz. of whole pitted dates
- 1/3 cup almond flour
- 1 Tbsp. coconut oil
- 1/4 cup unsweetened coconut flakes
- 1/4 cup raw sunflower seeds
- 1/4 cup sliced almonds

Instructions:
1. Chop dates in food processor
2. Add almond flour until combined
3. Put date/almond flour mixture in a mixing bowl and fold in coconut oil
4. Add coconut flakes, sunflower seeds, and sliced almonds and kneed with your hands until fully mixed (it will form a thick ball)
5. Transfer ball onto parchemont paper and flatten (with hands, rolling pin, wine bottle, etc.) until a thin rectangle is formed
6. Trim the edges with a knife to form the shape you want
7. Stick in the freezer for 10 minutes
8. Take the bars out of the freezer, slice, and enjoy! 
9. Wrap the leftovers in plastic wrap, and call a friend to come over so you don't eat them all