Grain-Free Paleo Banana Cinnamon Muffins

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It’s a cold snowy morning here in Upstate NY. The kiddos and I were sitting by the fire in our feet pajamas, and I was craving something comforting and warm from the oven. I had some ripe bananas and decided to create a banana muffin. These make a great breakfast or snack. The kids loved them! These contain no grains or refined sweeteners!

 

Recipe:

Oven to 350 degrees

Wet Ingredients (combine in a mixing bowl):

(2) large or (3) small very ripe bananas mashed

(3) eggs

(1) tsp vanilla

(3) TBS maple syrup or raw honey melted (add a little more if bananas are not very ripe)

1/4 cup of melted ghee or coconut oil

 

Dry Ingredients (whisk together):

1/2 cup of coconut flour

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

 

1. Pour dry ingredients into the wet ingredients and mix well.

 

Optional Fold-ins: 1/4 cup chopped walnuts, 1/4 cup Enjoy Life brand chocolate chips (gluten, dairy, and soy free)

 

2. Scoop mixture into greased muffin pan (greased with ghee or coconut oil). Alternatively you can line the pan with paper muffin liners.

 

3. Bake for 18-20 minutes at 350 degrees

 

Cool and enjoy!

 

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Perfect Paleo Pumpkin Pie

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Ingredients for the crust:

2 cups of almond meal

1/3 cup of coconut flour

3/4 cup of coconut oil

6-8 TBS water

1/2 tsp cinnamon

1/2 tsp vanilla

1 tsp sea salt

Directions for the crust:

Set oven to 400 degrees.

I did not melt the coconut oil. I put all the ingredients in a bowl and mashed it all together with a whisk or large fork (a pastry blender would probably work better, I just didn’t have one on hand).

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Roll out dough on a surface dusted with almond flour-or between parchment paper that is dusted with almond flour, and place it in the bottom of the pie pan. This dough is not easy to work with and breaks easily. Try not to get frustrated. I had to do some patching and pressing. It doesn’t have to look perfect. There will be extra dough as this recipe is originally for the type of pie with a top and bottom crust.

Having the extra helped make it easier to work with.  🙂

Bake the crust for 10 at 400 degrees.  Remove from oven, and turn oven up to 425 degrees.

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Ingredients for the filling:

1 (15 ounce) can of organic pumpkin puree

1 (13.5) oz can of Native Forest Organic coconut milk

2 large eggs

1/2 cup of Grade B Maple Syrup

3 TBS coconut flour

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ginger

1/4 tsp cloves

 

Directions:

MIX:  cinnamon, salt, ginger and cloves in small bowl.

BEAT: eggs in large bowl. Stir in pumpkin, maple syrup, and spices. Fold in the coconut milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for an hour or until knife inserted near center comes out clean (mine took a little over an hour). You may need to gently cover the edges with foil if they start to brown too fast.

***Cool on wire rack for 2-3 hours. This step is necessary for it to firm up!

Serve immediately or refrigerate.

Top with whipped coconut cream!

 

Whipped Coconut Cream:

Refrigerate 2 cans of Native Forest coconut milk (not the reduced fat kind). Open the can and take the cream off of the top and place it in a bowl.

 

 

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*you can save the watery part for other recipes-you could even use it in place of water in dough for the pie!

 

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Whip with beaters until whipped cream consistency with 3 TBS Grade B maple syrup and 1 tsp of vanilla.

 

 Enjoy!

 

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Gluten and Dairy Free Pumpkin Mousse

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Fall is all about pumpkins! Here is my quick and easy pumpkin mousse recipe 🙂

Enjoy!

 

Ingredients:

1 can of Native Forest brand Coconut Milk, refrigerated overnight

1/3 cup of Organic Pumpkin Puree

3 TBS Grade B Maple Syrup

1 tsp vanilla

1 tsp pumpkin pie spice or cinnamon  +a little extra to sprinkle on top if so desired

 

Directions:

**Be sure to refrigerate the coconut milk over night**

1. Remove the thick cream layer from the top and place in a mixing bowl with vanilla. Whip with beaters on high speed until cream consistency.

2. Slowly drizzle in the maple syrup and continue to whip.

3. Fold in the pumpkin puree and pumpkin pie spice.

4. Scoop mixture into (4) small serving dishes, or (2) large.

5. Sprinkle with a little cinnamon or pumpkin spice on top.

 

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Enjoy!

 

 

 

Paleo Moussaka Recipe

Paleo Moussakka

You asked for it…

Here is my paleo version of Greek moussaka. I have to admit…I have never tried real moussaka before. I asked my readers for some of their favorite dishes they would like to see “paleo-ized” and a few requested moussaka. So I spent a couple days looking over Traditional Greek Moussaka recipes, and came up with this. I took out some ingredients and added a few. I have nothing to compare it to, but I hope you find this fills your cravings. I found it to be very creamy and bursting with flavor. I love eggplant and meat sauce. The creamy top just made it incredible. I was nervous about using almond milk for the bechamel sauce, as traditional recipes call for full fat milk. I did not want to use coconut milk as I did not think the flavor of coconut would marry well with this recipe. I was pleasantly surprised! This will be a new regular for me!

 

Ingredients for Base:

(1) large eggplant thinly sliced

(3) TBS grassfed ghee or coconut oil divided

(1) pound grassfed ground beef

(1) small onion chopped

(3) cloves garlic minsed

(3) TBS organic tomato paste (I used Muir Glenn)

3/4 cup water

1/4 tsp cinnamon

1/4 tsp nutmeg

sea salt and fresh cracked pepper to taste

 

Directions for Base:

oven to 350 degrees

1. Thinly slice the eggplant and sprinkle each slice with pink salt. Place them on towels and let them “sweat” out the moisture for about 30 minutes.

2. While eggplant slices are enjoying their hot yoga sweat routine, brown up the ground beef in (1) TBS ghee or coconut oil with the onion, garlic, cinnamon, nutmeg, salt and pepper. Once browned add the tomato paste and water. Mix well and simmer until thick and bubbly.

3. While meat is simmering, brown the eggplant on each side in (2) TBS ghee or coconut oil over med high heat.

4. Lay the eggplant covering the bottom of a casserole dish like so:

 

Paleo Moussakka Base

5.Place a layer of the meat mixture over the eggplant, then do one more layer of each:

 

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Ingredients for the creamy layer (aka bechamel sauce) :

(2) TBS ghee or coconut oil

(1) TBS arrowroot powder

1 1/2 cups of almond milk

1 pinch nutmeg

pink salt and white pepper to taste

 

Directions for Bechamel Sauce:

1.  Create a roux with the ghee and arrowroot. In a small sauce pan over med heat mix the ghee or coconut oil with the arrowroot until thickened. Pour in the almond milk and whisk until thick and bubbly. Mix in the nutmeg, pink salt, and white pepper to taste.

2. Pour sauce over the base layer:

 

bechamel sauce for paleo moussakka

 

3. Bake in oven at 350 degrees for one hour.

4. Let is set for about 20 minutes before serving.

 

Enjoy!

 

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singel serving - paleo moussaka

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Banana Cinnamon Pecan Parfaits

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The other day I was in a store that was selling these gorgeous banana cream pies. I thought…hmmm….how can I create the taste of bananas and cream without gluten or dairy. These parfaits came to mind! They are easy to make with whipped coconut cream. I love how pecans and cinnamon taste together. These were a real hit with the kids, and I felt good about them having this summertime treat!

 

I found these cool glass mugs at Target and they make great parfait dishes!

 

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Ingredients for 4 parfaits (use half for 2):

 

  • 2 cans of coconut milk refrigerated over night. As someone with many failed attempts at whipped coconut…see if you can find this brand:

 

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I like Native Forest because it has a lot of cream in it and the cream gets very firm. Other brands I have tried are more watery, and won’t whip up nice.

 

  • 4 TBS Grade B maple syrup
  • 4 bananas sliced
  • 2 tsp vanilla
  • 1 TBS cinnamon
  • 4 TBS chopped pecans

 

My little pecan chopper focusing:

 

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1. Scoop out the top fat layer of coconut cream from each can, and place it in a large mixing bowl. Do NOT include the liquid at the bottom. Just use the fat layer.

 

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2. Add the maple syrup and vanilla to the cream and whip it up good 🙂

 

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3. Layer the coconut cream and bananas in the parfait dishes. Top with cinnamon and pecans, and enjoy!

 

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About Me:

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My name is Kathryn…I am a mommy of two beautiful little people, a nutritional therapy practitioner, a lover of music, and I am passionate about using my body and staying strong. I am an avid reader/researcher about the science of nutrition, and how food affects the chemistry of our body. I also love to read about and explore spirituality. I try not to follow mainstream ideology, and I always look for more than one answer to things. I believe that it is important to take risks, and push your boundaries. We are capable of so much more than we believe. I feel it is important to reconnect with our ancestors-to get back to what makes us human, and what makes us really feel content and happy. We get so far removed from our roots at times that we seek short-term pleasure in foods and activities that give us a temporary high, yet leaves us feeling empty. Please join me on my quest to reconnect with life and each other at a deep and meaningful level. Take risks…find bliss!

 

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