Coconut Macaroons (dairy, gluten & wheat-free)

Hi friends! Are you having the best year yet? GOOD IM GLAD! 

I've been working on perfecting my coconut macaroon recipe (not the kind with the shell) and I FINALLY DID IT! Oh and... They're health-ified . And they still taste sinful. Does it get any better than that? They stay soft and slightly crunchy on the outside. 

This recipe makes about 25 golf ball sized macaroons. To store these, leave in an airtight container but leave the top slightly open so they stay a little crispy. 

 

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INGREDIENTS:

2 Cups Unsweetened Shredded Coconut (I used medium Shredded from Whole Foods- the smaller the shreds, the better)

1/2 Cup Granulated Sugar (can be substituted with Coconut Sugar) 

3 Tablespoons Coconut Flour  

1/4 Cup Coconut Oil, melted

1 Whole Egg + 2 Egg Whites, room temp

1/4 Cup Coconut Cream (can be substituted with any dairy-free product) 

1/4 Teaspoon Salt

1 Teaspoon Vanilla Extract

 

DIRECTIONS

1. Preheat your oven to 350F. Line a baking sheet with a Silpat or parchment paper. Set aside.  

2. In a large bowl or a stand mixer with a paddle attachment, mix together the shredded coconut, sugar, flour and salt until combined.  

3. In a separate bowl, mix together the coconut oil, eggs, coconut cream and vanilla. Add this wet mixture to the dry mixture and mix until smooth. 

4. With a spoon or a small cookie scoop, scoop up about 2 Tablespoon sized balls and place about 1 inch apart on the baking sheet. Bake for 15-18 minutes or until the macaroons are golden brown.  

Single Serve Paleo Blue(Berry Bliss) Crisp

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It's almost the New Year and I'm SO excited for what this next year will bring! Good health has always been a priority of mine so I want to try to nourish my body in the best way possible. 

Lately, I've been craving tons of sweets which can be difficult around the holidays- COOKIES ARE EVERYWHERE!!  

So that's where my inspiration came from for this post. I wanted to create a single-serve treat that's guilt-free and filled with nutrients... So naturally I grabbed my Berry Bliss Superfood Powder and got to brainstorming.  

I'm happy with the outcome and I KNOW you will be too.  

INGREDIENTS

1/2 Cup Fresh or Frozen Blueberries  

1 Teaspoon Berry Bliss  

For the topping: 

1+1/2 Tablespoon Almond Meal

1 Tablespoon Coconut Flour

1 Teaspoon Coconut Oil (Melted) 

1 Teaspoon Coconut Sugar (optional) 

A Pinch of Salt    

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DIRECTIONS

1. Preheat your oven to 375F.  

2. In a small bowl, toss the blueberries in the Berry Bliss Powder until they are evenly covered. Pour the blueberries into your ramekin. Set aside. 

3. In a separate small bowl, mix together the almond meal, coconut flour, coconut oil, coconut sugar and salt until combined. Place this mixture on top of the blueberries and slightly pat down with a fork, spoon or your fingers.  

4. Bake for 25-30 minutes or until the blueberries are bubbling and the crisp topping is golden brown. 

5. Once it's done, remove from oven and let cool for 5 minutes. ENJOY! 

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Paleo Banana Pancakes

Hellooooo December!

Anyone else in LA enjoying this rain? I am in love with this weather. It inspires me to sit at home, read a book and write. Oh, and to make pancakes! I am a big fan of eating healthy, but I always laugh when the holidays come around because normally, thats the time when most people indulge in their favorite holiday treats (okay okay, I do too!) but I am extra encouraged to exercise more and to eat healthier. Why is this?! Does anyone else do that?

So I am starting off this month right with these Paleo Banana Pancakes. Don't you just want to sing "Banana Pancakes" by Jack Johnson while looking at these? There are 4 simple ingredients (if you exclude the love) so you can easily whip up these bad boys any time! These pancakes are incredibly fluffy and perfectly sweet. I was surprised with how fluffy they came out because I didn't use any oat flour or other type of flour. Woohoo! What is your favorite holiday treat??

INGREDIENTS:

1 ripe banana

2 egg whites

3 Tablespoons coconut flour

1 teaspoon baking powder

 

DIRECTIONS:

1. Blend together all of the ingredients and let sit for at LEAST 3 minutes. I like to use my Nutribullet but you can use a whisk or a regular blender. 

2. Heat a pan/griddle and melt a little butter on the pan. Then spoon a large amount onto your heated pan and cook until bubbles appear (about 4-5 minutes) Flip and cook for another 4-5 minutes on the other side. Make sure you cook them long enough!

3. Top with any topping of your choice (I used bananas and honey) and eat!!

 

NOTE** this serves 1 person. If you want to serve 2 or more, double the recipe!

Calories: 233

Fat: 3g

Carbs: 42

Sugar: 17g

Protein: 11g

Mini Paleo Coconut Donuts

No cuts no butts no coconuts! And no grains!! Woohoo!

Hey friends. My goodness, I am so excited to share these with you. These little donuts are made with coconut flour, coconut sugar, coconut oil and coconut extract so you can't miss the coconut flavor. They're soft and cakey and the best part is that they stay soft for a couple days. 

I made them in my Bella Mini Donut Maker which looks like a waffle iron. I believe you can buy them on Amazon or at Michaels. I strongly suggest you buy one!

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INGREDIENTS:

For the donuts:

1/2 cup of coconut flour (I used Trader Joes brand)

1/2 tsp baking soda

1/2 cup of coconut sugar

1/2 tsp salt  

1/2 cup coconut oil 

6 eggs

1 Tbsp coconut extract

 

For the coconut glaze:  

(note: this glaze is NOT Paleo, but still amazing!) 

1 Cup powdered sugar

2 Tbsp milk

1/2 tsp coconut extract  

 

**You will also need unsweetened shredded coconut  

 

DIRECTIONS:

For the donuts: 

1. Plug in your mini donut maker and let it heat up.

2. In a large bowl, mix together the coconut flour, baking soda, coconut sugar and salt. Then, stir in the eggs, coconut oil, and coconut extract until smooth. using a tablespoon measure, scoop the batter into each mini donut space. Close and let cook for about 2 minutes. Let cool on a cooling rack. 

 

While the donuts are cooling, make the glaze. In a small bowl, mix together the powdered sugar, milk, and coconut extract until smooth. Then on a separate plate, pour about 1/4 cup of shredded coconut onto a plate.  Using a spoon, cover the top half of the donuts with the glaze then dip in the coconut shreds. 

Note** these donuts are the best the day they are made. However, if you are making them ahead of time for an event, do not add glaze until just before.