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.
Do you ever wake up in a “mood” and for no good reason? Please tell me I’m not the only one! This doesn’t happen to me often but a few days ago I did and I was fairly certain that I was going to explode if something didn’t give. So after I dropped my girls off to school I ripped apart my fridge to find food to eat. Inevitably the fridge was almost empty, which left me with limited options. Pulled out some eggs, leftover onions and mushrooms and decided to make a quiche. Cooking and baking always improve my mood.
I’ve been making pie crusts for a very long time! My grandmother taught me when I was just a kid. So I know the basics of what they require and the texture they should be. Of course it also depends on what you’re using it for. This one is just for the bottom so I didn’t need to be able to roll it out and lift it to the pie plate. Simply use a fork and spoon to mix the dough then press it in the pie plate!
The filling can be customized to whatever you have on hand! Thats part of the beauty of this recipe! I will tell you what I did (and man was it goood!), but don’t be afraid to get creative! I will be making this recipe on repeat and as I do, I’ll update with pics of new ideas.
Sausage and Veggie Quiche
- 1/3 cup plus 1 Tb coconut flour (it varies in constancy so you may need more or less depending on the brand)
- 2 Tb arrowroot starch
- 3 Tb Spectrum palm shortening, (can use cold butter)
- pinch sea salt
- 4-5 Tb cold water (just enough to bring it together so it’s not crumbly)
- 7 pastured eggs (medium-large size)
- 2 Tb coconut cream or half and half
- 1 tsp garlic powder
- pinch of sea salt
- black pepper to taste
- 1/4 cup chopped fresh cilantro (or other leafy herb of choice such as basil or parsley)
- 3/4 cup diced veggies (I used 1/2 cup sautéed mushrooms and 1/4 cup caramelized onions)
- 1 sausage link, diced
- Preheat oven to 350*.
- In a small mixing bowl, whisk coconut flour, arrowroot starch, and sea salt. Then using a fork add in the spectrum and press it into the flour until it gets crumbly.
- With a spoon stir in the water until the dough starts to come together. You don’t want it too wet.
- Place the dough in the pie plate and using your fingers press it out to an even thickness and slightly up the sides. Prick with a fork in a few places.
- Bake the crust for 5-10 minutes while you prep the filling ingredients.
- In a medium size mixing bowl, whisk the eggs, coconut cream, garlic powder, sea salt and pepper. Then stir in herbs, veggies and sausage.
- Pour the filling into the partially baked crust and place back in the oven.
- Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
- Let rest for 5 minutes before cutting.
*This reheats VERY well in the microwave or in the oven for a few minutes.