Mocha Chocolate Keto Pudding


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

  • Servings: 6 @ 2/3 cup each serving
  • Difficulty: easy
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*OPTIONS*

*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!

INGREDIENTS

  • 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)

DIRECTIONS

  1. In a medium saucepan, combine/whisk everything BUT the gelatin and avocado.
  2. Sprinkle the gelatin evenly over the mixture.  Let it sit and allow the gelatin to bloom. (This will take about 5 minutes).
  3. Place the pan on the stover over medium heat, whisking until the gelatin and stevia are dissolved.
  4. Pour into a blender and allow the pudding to set in the fridge.
  5. 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.

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Cider Braised Maple Bacon Cabbage


With Thanksgiving right around the corner this recipe is perfect to add to the menu.  It’s a crowd pleaser, and it’s easy to make so you’re not stuck making a time consuming difficult dish along with 20 other dishes.

You could shave even more time off prep work and buy bagged shredded cabbage or use your food processor to shred the cabbage.  I just chop mine up really quickly though.

Peel outer layers and discard. Cut cabbage into quarters and slice the core out.

Thinly Slice

This dish would also pair beautifully with pork or chicken.  You could have dinner on the table in less than 30 minutes by starting the cabbage then cooking some pork chops!  Increase the serving size and let this dish be the star of the plate.


Cider Braised Bacon and Maple Cabbage

  • Servings: 8-10
  • Difficulty: easy
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A perfect dish for Thanksgiving or a quick and easy family dinner with a simply cooked pork chop.

INGREDIENTS

  • ~2 lbs cabbage, thinly sliced or shredded
  • 3/4 cup apple cider (not vinegar)
  • 1/2 tsp. sea salt
  • 6 slices bacon, chopped into ½” pieces
  • 1 ½ Tb. maple syrup

DIRECTIONS

  1. Prepare cabbage and bacon.
  2. Place the cabbage and cider in a large cast iron skillet or wide pan, over medium heat.
  3. Sprinkle with sea salt.  Cover and cook for about 10 minutes. Stir (I use tongs) and break up any pieces that are stuck together.  Continue to cook with the lid off for another 5 minutes or until the cider is all cooked out.
  4. Turn the heat to Medium/High and add the chopped bacon to the pan.  Stir to incorporate.  Continue to stir every minute or so to let the bacon render the fat and fully cook.
  5. Once bacon is cooked, pour in the maple syrup and stir to even distribute.  Let cook for about a minute.
  6. Serve!

A heaping pile of cabbage served with chiccarone crusted chicken thighs

Paleo Peanut Butter Chocolate Chip Cookies


You know what we all need more of?  Cookies.  Cookies don’t argue politics or call people nasty names.  Cookies just make your mouth happy.  These cookies are a play on the popular three ingredient peanut butter cookies that have been around awhile.  Only now they are more Paleo friendly with a few simple ingredient swaps.  Peanut butter is not Paleo because peanuts are actually a legume and not a nut.  However, some people tolerate it fine.  That is one thing Paleo has taught many of us, to listen to our bodies and do what works for you!  But still making sure to eat a nutrient dense diet (with a few treats now and then like these cookies!)


Paleo Peanut Butter Chocolate Chip Cookies

  • Servings: 18 cookies
  • Difficulty: easy
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INGREDIENTS

  • 1 cup sunflower seed butter*
  • 1 cup coconut sugar
  • 1 egg
  • 1/4 tsp sea salt
  • 1/3 cup Enjoy Life chocolate chips

DIRECTIONS

  1. Preheat oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl beat together all the ingredients, except chocolate chips, until smooth.
  3. Stir in chocolate chips.
  4. Scoop heaping tablespoon sized balls onto the cookie sheet.  The recipe should make 18 cookies but can be made bigger.
  5. Using a fork, press down slightly to make a checkerboard pattern on the top.
  6. Bake for 11-14 minutes depending on the size of the cookies.  When the edges turn golden brown and the center is mostly set they are done.

*You can easily swap out the sunflower seed butter for regular organic peanut butter, almond butter, or another nut butter.  I find that if the batter is too thick, adding an extra egg makes them perfect.

What’s Up Wednesday #5


Crazy to think November is here already!  Even better that by the time you read this the election will be over and all the horrible mud slinging too.  It is utterly painful to listen to the radio and all the ads. Almost all of them highly inappropriate for young children to hear.  Even Instagram is flooded with ads about it.  I cannot wait for the election to be over!

God bless America. We need it.

I switched this post to every other week.  Things have been crazy busy here and it allows me to really focus on giving you guys great content!  No fluff!  Since the last post, Halloween happened.  My kids aren’t huge candy eaters, but they still love to go trick-or-treating.  My solution to all this newly acquired garbage, I mean candy, was to trade them their bag of candy for a high quality chocolate bar.  My girls were thrilled and so was I!

I dressed up as a scarecrow. First time in years I dressed up. Halloween just isn’t my jam.

Last weekend we hosted my oldest daughters volleyball team for a slumber party!   A group of ten year old girls and their teen coaches came over to eat, play, and spend the night.  I made a trip to Whole Foods and Trader Joes to buy all the food.  It was a make-your-own pizza night!  The party wasn’t strict Paleo but I kept it fairly clean and it was all gluten free.


Here’s a run down of all the food and toppings:

Pizza’s

  • Trader Joe’s gluten free frozen pizza crusts.  They come in a two pack and have super clean ingredients!  At only $3.69 a pack it’s a steal too!
  • Muir Glen organic pizza sauce.  My personal fave aside from homemade!
  • Organic shredded mozzarella, quattro famaggio, and white cheddar cheeses from Trader Joes.
  • Nitrate free pepperoni
  • Ground pastured pork sausage
  • Uncured Bacon
  • Natural black olives
  • Sautéed organic mushrooms
  • Sautéed organic bell peppers
  • Diced Pineapple

Snacks and Desserts

  • Organic snap peas, grape tomatoes, and baby carrots
  • Organic grapes and bananas
  • Boulder Canyon Avocado Oil potato chips
  • Skinny Pop
  • Trader Joes Gluten Free Brownie Mix made with a dairy free, berry cream cheese swirl
  • Rice Krispy Treats made with organic rice puffs, marshmallows from Whole Foods, and ghee.
  • Peanut Butter Chocolate Chip Cookies-this recipe will be on the blog soon!

Breakfast

  • Simple Mills Chocolate Muffin Mix
  • Trader Joes Gluten Free Pumpkin pancake mix.  The girls got to create their own design with this.  I put the batter into a squirt bottle and let them have at it on the griddle.  Served them with real maple syrup.
  • Breakfast sausage links
  • Eggs from our chickens, made however they wanted.
  • Organic strawberries and blackberries

TREATS!

My girls had a fog day off school yesterday.  I looked up how to arm knit to give my kids something fun to do!  If you suffer from adrenal fatigue or are going through a lot of stress, then try taking up knitting or crocheting.  It’s been proven to help reduce stress and heal from adrenal fatigue.  NO excuses either, you can look up videos on youtube or take a class somewhere.  Then you’re also left with a beautiful project you created!  My girls and I all made scarves and I love them!  I think we are going to make a bunch for Christmas presents.  Here’s the link to the video we used.

Our new arm knit scarves

That’s it for this week.  I will leave you with this… No matter who you voted for or how you feel about Donald Trump having won the election, the most important thing we can do now is support ALL our fellow Americans.  Many are celebrating and many are grieving.  Give love to all.  Pray for all our newly elected government officials to serve our country well.  Have faith that God’s plan is greater than anything we can imagine.  FAITH. HOPE. LOVE.