Instagram has added so many fun updates lately and despite the pain of algorithms, I still love it. One of the cool new features is the ability to do a poll on your stories. I asked my followers last week if they’d rather have this recipe first or the recipe for my Mocha Chocolate Keto Pudding. The votes were super close, but the pudding won. So I knew I needed to get this one up asap too for all those that voted for it.
Most granola recipes call for baking it, or all kinds of honey or maple syrup. If I can skip the baking step and make it keto while staying Paleo then I call that a win! I figured if you can use these ingredients to make fat bombs (aka snack bites that are loaded with healthy fats) then I could alter it slightly and make it into granola!
The awesome part is, just like so many of my recipes, you can customize it to your liking or what you have on hand. I have the options listed with the ingredients for ease of printing. Plus it whips up in less than ten minutes!
This granola is delicious served countless different ways. Pile it on yogurt, use it as cereal and just add milk, mix with coconut cream or whipped cream and some berries for a quick and healthy dessert, or just eat it by the handfuls as a snack.
Easy Paleo and Keto Granola
- 1 cup nuts (preferably raw, soaked, and sprouted)
- 1 cup unsweetened coconut flakes (can use 2 cups nuts in lieu of this)
- 1/3 cup pumpkin seeds or sunflower seeds
- 1/3 cup cacao nibs (or Lily’s stevia sweetened chips for Keto, or Enjoy Life chips for Paleo)
- 1/3 cup hemp hearts
- 1/4 coconut manna (also called coconut butter), softened
- 3 Tb coconut oil, melted
- 1/8 tsp sea salt
- *optional – 1 tsp cinnamon
- *optional – 1/2 tsp monk fruit mixed with coconut oil until dissolved or 10 drops liquid stevia or 1 Tb maple syrup for Paleo version
- *optional – 1/2 tsp vanilla extract
- In a food processor, pulse the nuts, coconut flakes, pumpkin seeds, and cacao nibs (do not pulse chocolate chips) just until broken up.
- In a medium bowl combine the melted coconut oil, coconut butter, any sweetener, spices, vanilla, and sea salt. Whisk until fully combined.
- Add the nut mixture, the hemp hearts and chocolate chips if using in place of cacao nibs to the coconut oil mixture. Stir well.
- Spread the mixture out on parchment paper to set. If you put it in a bowl to set it will harden into a block. Once set, store in the fridge if your home is warmer than 70°.
If you follow me on Instagram you may have noticed that I started Ketogenic Paleo about two weeks ago. I’ve already experienced quite a few positive results from it too! But that’ll be in a later post after I’ve tried it for at least a full month.
This pudding is Ketogenic, Paleo, gluten, dairy, and sugar free. Making it perfect for Diabetics too. I found a recipe very similar to this last week but it was straight up nasty! However, it got me thinking plus gave me the gist for how to make this one.
Why make Keto pudding, you might ask? Well, sometimes you want something sweet. Sometimes we just want a quick and easy breakfast…and yeah, this stuff is totally something you can eat for breakfast! It’s also the equivalent of a fat bomb when you’re trying to increase the amount of fat in your diet. I even pack it in my kids lunch as a main dish because it keeps them fueled all day with the help of all the healthy fats.
As with almost every recipe I post I like to give you options! So I listed them in the recipe below for ease of printing!
Mocha Keto Pudding
*Use all coffee, all water, or 1/2 of each. *Add chocolate chips after blending. *Omit the cacao powder and increase vanilla to 1 Tb. for vanilla pudding (it will be greenish because of the avocado though). *Use maple syrup, raw honey, or coconut sugar in lieu of the stevia. *Add 2 tsp ashwagandha or other adaptogens for an extra health boost!
- 1 can full fat coconut milk
- 1 can liquid (all coffee, all water, or 1/2 of each)
- 1/4 cup cacao powder
- 2-3 tsp powdered stevia (see above for other options)
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- 1 ½ Tb gelatin (such as Vital Proteins)
- 1 ripe avocado
- *optional: Lily’s stevia sweetened chocolate chips
- *optional: whipped coconut cream (recipe below)
- In a medium saucepan, combine/whisk everything BUT the gelatin and avocado.
- Sprinkle the gelatin evenly over the mixture. Let it sit and allow the gelatin to bloom. (This will take about 5 minutes).
- Place the pan on the stover over medium heat, whisking until the gelatin and stevia are dissolved.
- Pour into a blender and allow the pudding to set in the fridge.
- Once set, add the avocado and blend until smooth.
*Store in the fridge for up to a week. You may need to reblend it or add a touch of water after the first day or two, in the fridge.
OPTIONAL WHIPPED COCONUT CREAM
Using coconut cream (I like the one in the pic because it’s free of any gums and thickeners), place 1 cup in a wide mouth jar. Using an immersion blend, blend until thick and creamy. You can add vanilla extract and liquid stevia to flavor and sweeten it. Store in the fridge.
Anyone else feel like October is flying by or is that just me? I still don’t have any of my fall decor out yet and I meant to do it a month ago. How is it already October 14th?! Sheesh! Ok, onto the good stuff! Chimichurri!
Chimichurri is quite possibly one of my favorite foods ever. It has so much flavor and is so versatile! You can use it in a variety of ways and other recipes.
For instance, you can mix with mayonnaise and use it to make chicken salad, tuna salad or just a spread for a sandwich! (Trust me, it’s delicious like that!)
Heap it on a salad and drizzle a little more olive oil on there to use it as a salad dressing.
Cover your eggs with it.
Spoon it on steak or chicken.
Put a spoonful in some Chicken Noodle Soup.
Mix some into mashed potatoes or mashed cauliflower! Or plop onto some roast potatoes.
Marinate chicken/pork/beef with it, then grill.
Drizzle some on your tacos or nachos.
Mix it with some veggies like asparagus, zucchini, eggplant, or brussels sprouts and roast in the oven.
The possibilities are endless with this sauce. I especially love that it’s not only quick and easy to make, it’s cheap too! AND doesn’t require any hard to find ingredients. Quick tip: if you’re not a huge garlic lover, reduce the number of cloves by half. Or don’t eat if you’re going out on a first date (dragon breath beware!).
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 red onion, chopped
- 5 cloves garlic
- 1 Tb dried oregano or 3 Tb fresh oregano
- 1 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 Tb lemon juice
- 2 Tb red wine vinegar
- 1/2 cup olive oil
- In the bowl of a food processor, add all the ingredients except the olive oil.
- Pulse the ingredients just until it starts to come together. Do not over-process, you don’t want a smoothie!
- Stream in the olive oil with it running on low.
- Store in a glass container in the fridge for up to two weeks. Can be frozen in silicone ice cube trays and used for cooking purposes later.
Last week I posted on Instagram a pic of the mounds of zucchini, yellow squash and cucumbers from my garden. I joked how my husband is sick of me making zucchini for dinner after dinner (side note: this bread is loaded with zucchini and he devoured it last night, asking for more because he enjoyed it so much!). In the post I asked for ideas on how to use up all this abundance and got some incredible ideas! Below are some of the ideas people wrote.
Here are a few other ways I’ve been cooking them up/preserving them:
- Zucchini chips in my dehydrator: slice with a medium blade on a mandolin, spritz with lemon juice, spray lightly olive oil, and sprinkle with seasoning of choice (I used Everything Bagel Blend). Dehydrate for about 5 hours at 135°.
- Chorizo and zucchini frittata! This was incredible! I made it for dinner one night and ate the rest for breakfast the next few days.
- Zucchini lasagna! Mine was sans dairy but the family had one loaded with grass-fed cheese.
- Frozen for smoothies! Yes, smoothies! The flavor is so mild you can’t taste it but your smoothie gets a major boost of nutrition without the sugar crash from loads of fruit. Simply cut into slices, steam, freeze, and stick in a blender when ready to use.
- Dehydrated for soups, stews, chilis come wintertime when prices for them are though the roof! I cut into bite size pieces, blanched with citric acid and dehydrated until dried to a crisp. Stuck in a baggie and in the freezer until I need them!
- Zoodle pasta (spiralized zucchini), sautéed, roasted, and stuffed with meat and cheese.
If you noticed one of my amazing followers suggested chocolate zucchini bread! I had recently made a loaf of cinnamon zucchini bread so I thought hmm thats a great idea to change it up! Thus was born this recipe. I have to rat myself out that the pic I am using isn’t my photo! I sent the recipe to my bff and she sent me the pics after she made it. There was no possible way I could make it look more beautiful than she did! So, I am totally stealing her pic and using it. Because I’m a good friend like that!
Gluten Free Chocolate Zucchini Bread
Chocolatey, rich, perfectly moist, not too dense, with a touch of sweetness…this chocolate zucchini bread is also gluten, dairy, soy and refined sugar free! Whips up quickly and can be frozen for later devouring.
- 6 large eggs
- 4 cups shredded zucchini (do NOT drain the water out)
- 1 cup coconut sugar
- 1/4 cup avocado oil or other mild tasting oil
- 3 cups gluten free flour blend (I used Namaste flour blend from Costco. I would assume that Cassava flour would sub well! As well as all purpose regular flour if you don’t have to be gluten free)
- 1 cup cocoa powder
- 1/4 cup coconut flour (different brands have different absorption rates mine tends to be less absorptive so you may only need 3TB if yours is very absorptive)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup cacao nibs (I like the crunch and nutritional benefits but feel free to use any type of chocolate chips)
- Preheat oven to 350°. Line two loaf pans with parchment paper so the paper drapes over the sides for ease of removing from the pans and cleanup! You could also use one loaf pan and make a giant loaf but it will take much longer to bake and doesn’t bake as evenly.
- In a large mixing bowl, whisk together both flours, cocoa powder, baking powder, baking soda, sea salt, and cacao nibs. Set aside.
- Shred the zucchini using the large holes on a grater.
- In a medium mixing bowl, whisk together eggs, coconut sugar, zucchini, and avocado oil.
- Pour the wet ingredients into the dry. Stir with a spatula until thoroughly combined. The batter will seem very thick! Fear not, the water from the zucchini will release as it cooks and create a bread that has just the right amount of moisture and density.
- Bake the large loaf for 1 and a half hours or until toothpick inserted in the center comes out clean. Bake two regular loaves for 1 hour or until toothpick inserted in the center comes out clean.
- Allow to cool on a wire rack for ten minutes then lift the bread out and cool completely.