Paleo Peanut Butter Cups!

This recipe for Paleo Peanut Butter Cups is super fast and easy to make.  They are a great snack for when you are craving something sweet. I have a huge sweet tooth and these hit the spot.  Ever since I was a kid I was obsessed with Resse's peanut butter cups. They were by all accounts my favorite food group.  These days I have adopted more of a clean eating lifestyle and stay away from highly processed foods and candy.  So with traditional Resse's being out I decided to create my own clean version of my favorite childhood treat.  They contain no hydrogenated oils or refined sugars, just natural clean ingredients.  This delicious snack only requires a few simple ingredients and about 10 minutes!  For more healthy snacks to help you get through the holiday season check out some of the ideas over at Nuts.com

Ingredients:

• 1 cup smooth Almond Butter (or peanut butter if not Paleo)
• 1 tablespoon Coconut Oil
• 1 tablespoon Raw Honey
• 1 cup Dark Chocolate Chips (or Enjoy Life Chips)

For my cups I used a small chocolate mold, you however can use a muffin tin or even an ice cube tray.

Directions:

1. In a small bowl add your chocolate chips and microwave for 20-30 seconds or until melted.
2.  Evenly divide the chocolate into your mold/tray
3. In a small bowl place your almond butter, oil and honey, then microwave for about 30 seconds or until it's melted.
4. Pour your almond butter mixture on top of each of the chocolate bottoms.
5.  Place your mold/tin in the freezer for about an hour.
6. When you take your cups out of freezer you may be able to just pop them out of your mold/tray.  If not carefully go around the edges with a knife and they will pop out.

ENJOY!

Homemade Apple Sauce

Homemade Clean Apple Sauce is delicious and easy to make!  It also tastes better than the apple sauce you would buy at the store, and has no added sugar, preservatives, colors or chemicals.

Ingredients:
6 Apples
2 Cinnamon Sticks
1 tsp Lemon Juice
Water
1 Tbsp Raw Honey (optional)

What you need:
Sauce Pot
Blender or Food Processor

Making your own homemade apple sauce is quick and easy! First wash and peel your apples.

 

 Once peeled, slice your apples and remove the core.  Then place your sliced apples and cinnamon sticks in a saucepan and fill with water.  You want the water to be level with the apples without actually covering your apples.  

Cook your apples on high heat for about 15 minutes until they are soft and all the water has been absorbed. Once cooked, place the apples (minus the cinnamon sticks) into your blender or food processor. Now add the lemon juice and raw honey if you want to add a sweetener. If your apples are tart, you may want to add the  honey to balance out the flavor.  Blend until the apples are broken down. 

Now you can serve and enjoy your applesauce! 

 You can store your fresh homemade apple sauce in an airtight container in the refrigerator for up to a week or freeze.

 ENJOY!

Easy Homemade Apple Cider!

     
This is my simple recipe for homemade Apple Cider.  It's so easy, you make it in a crock pot! For this batch I used 6 apples of the same variety, but feel free to use a couple different types of apples if you want.  You can also mix together sweeter and tart varieties for a great flavor. You can also add a slice of orange for an unique citrus burst.   Besides being left with wonderfully delicious clean apple cider, making this will leave your home smelling amazing!

What you need: 
6 Apples
3 Cinnamon sticks or 2 Tbsp Ground Cinnamon
1 clove
1 tsp ground allspice
1 Tbsp Raw Honey








Quarter your apples and place all of your ingredients in your crock pot.  Then cover with filtered water.  Place the lid on top and set the crock pot to high.

After a three hours your apples will be soft, using a wooden spoon you can stir the apples to help them break down.  Mashing up the soft apples will help their flavor absorb into the cider.  Now let the mash simmer on high for another three hours.

Once your apples have fully broken down it's time to strain your cider.  I used my NUT BAG to strain my cider but you can use a fine mesh sieve or cheese cloth.  I first transferred my cider to a large measuring cup so it would be easier to strain.  You may also want to allow the cider to cool for about 20 minutes or pop it in the fridge for a few minutes since you will need to squeeze the mash and you don't want to burn your hands.

After removing the cinnamon sticks slowly pour your cider through your strainer over a large bowl, then begin to squeeze the liquid out of the mash. Continue to squeeze until all the liquid has been removed, you will be left with very little mash.

Now you have fresh homemade Apple Cider!

Since I use no processed sugars in my kitchen, this recipe only contains a small amount of raw honey. If you want want a completely sugar free cider you can omit the honey.  Apples are sweet on their own so your cider will still taste wonderfully. 

Now you can serve your apple cider! I prefer it warm but this cider taste great served warm or cold! You can store it in the fridge in an airtight container for about a week. I also add the cinnimon sticks back to the cider after I strain it.

ENJOY!

Homemade Clean Apple Crisp!

Recently I have been overloaded with apples after an Apple Picking adventure, so I decided to create some new fall recipes.  First I took on the beloved Apple Crisp, or as some may refer to it, Apple Crumble.  At first I wasn't sure if I could create a Healthy Apple Crisp that would still taste great, so while I made my new creation I had my husband make a traditional apple crisp.  Once done we let our family be the judges!  Not only did everyone love my Apple Crisp, they actually preferred it to the traditional recipe.  Now, nothing against my husband's cooking skills, but I think the clean ingredients made the difference.  Below is my newest recipe for delicious Apple Crisp that is Gluten free, Grain Free, Dairy Free and contains no processed sugar!

For this recipe I used 6 apples of different varieties.  1 Jonathan, 1 Golden Delicious, 2 Red Delicious and 2 Cortland. I also did not peel the apples.  After Coring the apples I sliced them into small chucks and placed them in a medium sized mixing bowl.

  Filling:

• 6 Apples
• 2 Tsp Cinnamon 
• 1 Tsp Lemon Juice
• 2 Tsp Raw Honey
• 1 Tsp Pure Maple Syrup 

 Combine all the filling ingredients in your bowl and stir until all the apples are evenly coated.

  

 Once your apples are coated spread them out into a large baking dish.

 

Topping:

• 2 Cups Gluten Free Oats
• 1 Cup  Almond Flour
• 2 Tsp Cinnamon
• 1 Tsp Salt
• 1/2 Cup Ghee (Clarified Butter)
• 1/4 Cup Raw Honey
• 1/4 Cup Pure Maple Syrup

Combine all the ingredients for the topping in your bowl and stir until mixed.

 

Crumble the topping over your apples until evenly coated.

 

 Bake the Apple Crisp at 350' for 45 Minutes.

 

ENJOY!

How To Roast Pumkin Seeds!

I must admit, my favorite part about carving pumpkins is getting to roast and eat the seeds! They are so yummy and easy to make.  Below is my simple and easy recipe for making the perfect roasted pumpkin seeds.




What you need

• 1 Medium Sized Pumpkin
• Colander
• Medium Bowl
• Baking Sheet
• Tin Foil
• Paper Towel

Ingredients

• 2 Tbsp Olive Oil  
• 1/2 Tsp Kosher Salt

Empty the "guts" of your pumpkin into a colander.  Under cool running water clean the pumpkin seeds, removing any pumpkin pieces.  Once your seeds are clean, lay them out on a paper towel and pat them dry.  This will help them bake easier and more evenly.  Once you are done drying the seeds place them in a medium sized mixing bowl.

 

Add the Olive oil and Salt, then toss or stir until the seeds are evenly coated.

Once coated, evenly spread out your pumpkin seeds on a baking tray lined with tin foil.

Bake your seeds at 300'F for 40 minutes, stirring after 20 minutes, or until golden brown.

 

 ENJOY!

Homemade Clean Granola!

Yes its here! Another ridiculously easy and delicious clean recipe from my kitchen!  I love sprinkling granola on my yogurt in the morning or even as a snack, but I hate everything that is added to store bought granola. For instance preservatives, processed sugar, artificial coloring, corn syrup, Soy lecithin, hydrogenated oils, etc! Even the healthiest of store bought products contain some unwanted ingredients. For a while now I have been making my own granola at home and I love it! I know exactly what is in it and it is less expensive compared to store bought products.  I prefer a nut free granola, but this recipe can be adjusted to incorporate nuts, seeds and more.  I love this particular recipe because it is great for everyone.  It is gluten free, nut free, grain free and contains no processed sugars.




What you need:
Large Mixing Bowl
Large Baking Sheet
Parchment Paper
Spoon or Spatula










In a large mixing combine all your ingredients.

• 3 Cups Gluten Free Rolled Oats
• 1 Tbsp Coconut Oil or Grape Seed Oil
• 1 Tsp Cinnamon
• 1/4 Tsp Salt
• 2-3 Tbsp Maple Syrup (depending on desired sweetness)
• 2 Tbsp Raw Honey
• 1 Tsp Pure Vanilla Extract
• 2 Tbsp Flax Seed Meal 

Once your granola is evenly mixed spread it out evenly on a parchment lined baking sheet.  Bake at 300'F for 45 minutes, stirring after 30 minutes.

Again if you prefer you can add nuts, seeds, shredded coconut, whatever your heart desires!

Tip: If you have flax seeds you can grind them in a coffee grinder or small chopper to make flax seed meal.

 ENJOY!

Guilt Free Chocolate Chunk Cookies!

There's nothing better then fresh chocolate chip cookies! Even if you eat clean you can indulge in these sweet treats.  My Paleo Chocolate Chunk Cookie recipe is so irresistible, everyone I know can't get enough and I am always asked to make them!  These cookies are grain free, dairy free and made without processed sugar.





What You Need

• 3 Cups Blanched Almond Flour THIS is my favorite brand, it is the finest almond flour I have found and is great for baking!
• 1/2 Cup Pure Maple Syrup
• 1/2 Cup Unrefined Coconut Oil or Palm Shortening
• 2 Eggs
• 1 tsp Baking Soda
• 1 tsp Kosher Salt
• 1 tsp Pure Vanilla Extract
• 1.5 Cups Enjoy Life Mega Chunks

1.   Preheat the oven to 375'F
2.  In a mixer combine your melted Coconut Oil, Maple Syrup, Eggs and Vanilla
3.  While your mixer is on a low speed slowly add your dry ingredients

4.  Once the batter is combined stir in your Chocolate Chunks 

5. On a Silpat or Parchment Paper place balls of dough (I use a small ice cream scoop)

 6. Bake cookies for about 15 minutes or until golden brown

Serve your cookies with a glass of Fresh Homemade Almond Milk! 

FRIED GREEN TOMATOES!

Most people think of the movie when they hear Fried Green Tomatoes.  They are actually quite tasty and make for a delicious breakfast or anytime snack!  Since I use coconut flour in this recipe it's great for anyone who follows Whole 30, eats Paleo, Gluten Free or Clean. They are also easy and quick to make!

 


Ingredients:
3 Strips of Bacon
2 Large Green Tomatoes
2 Eggs
1/4 Cup Coconut Flour
1/2 Teaspoon Salt
1/2 Teaspoon Pepper






Prep:
1. Mix the coconut flour, salt and pepper in a shallow bowl.
2. In another bowl whip together your eggs.
3. You will want to slice your green tomatoes into slices about 1/8 of an inch thick.

Cook:
1. In a large skillet cook the bacon over medium heat.  Once the bacon is cooked put it aside to cool and keep the grease for cooking your tomatoes.
2. Dip your tomato in egg then dredge in coconut flour.
3. Over medium heat saute the tomatoes in your bacon grease for about two minutes on each side.
4. Crumble the bacon over the tomatoes and serve.

To add extra flavor to your Fried Green Tomatoes, sprinkle some cracked pepper before serving.

Have you ever tried Fried Green Tomatoes? 

TRANSFORM YOUR BODY+REVITALIZE YOUR LIFE IN JUST 5 WEEKS!

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Join the Fall Challenge HERE When you join you get:

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✓ Weekly Shopping Lists
✓ Detailed Recipes
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✓ iPhone App
✓ Heart Rate Monitor
✓ Audio Meditations
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You can follow along with me as I complete the fall challenge on here as well as on Facebook, Twitter & Instagram!  To join or learn more about the challenge visit www.Revita5.com. 

Don't forget to use the code "HUNGRY10" at checkout for 10% off!

Homemade Hummus Recipe!

For the longest time I have believed I didn't like hummus, as it turns out I don't like store bought hummus!  After I tasted my stepmother's hummus one day I couldn't get enough.  Ever since then I have been experimenting with crafting the best hummus recipe.  Here is my delicious recipe for  hummus that's flavorful with a tang!

Here is what you need:
2 13.5oz cans of Organic Garbanzo Beans (liquid from one)
1-1.5 Fresh Squeezed Lemons
1 Tbsp Tahini
1 Tbsp Liquid Aminos (you can substitute Tamari or Soy Sauce)
4 Garlic Cloves
1 Tbsp Fresh Oregano or 1 tsp dried
1 tsp Kosher Salt
1 tsp Fresh Cracked Pepper
(for a less zesty flavor you can use regular black pepper)


Place all of your ingredients including the liquid from one can of Garbanzo beans into a food processor or blander until smooth.  You can enjoy the hummus right away or refrigerate for a few hours for a richer flavor.

Enjoy!

Simple Paleo Pesto!

It's no secret I love pesto! As I try to avoid dairy these days I needed to re configure my pesto recipe to make it dairy free! Going into this I wasn't sure how it would taste or if I would even like pesto without my beloved fresh romano or parmesan cheese!!  I was delighted to realize I don't even miss it!! I absolutely love this new take on my pesto recipe, not only is it Paleo, it's also Vegan and Vegetarian as well, plus it tastes amazing!

1 cup fresh basil leaves

3 tablespoons toasted pine nuts

2-4 garlic cloves

1 teaspoon lemon juice

¼ teaspoon sea salt

3 tablespoons EVOO

As always I like recipes that are simple, quick and easy! 

 

To make the pesto you want to toast the pine nuts over low to medium heat for a few minutes to bring out their flavor. 

 

 

Put everything (except oil) in your food processor.

 

 

As it begins to mix slowly add in the oil 

 

 

Thats it! Now enjoy!

 

 

There are so many great uses for Pesto, for example, pesto linguini and shrimp, but tonight I used it to top off my dinner of organic red quinoa and chicken. Yum!

 

 

What is your favorite way to eat Pesto?

Delicious Husband Approved Paleo Banana Bread!

My husband loves banana bread, and I try to avoid wheat and processed sugar!  So when it came to creating something out of a batch of bananas that had gone bad I decided to try something we both could enjoy.  That is how we ended up with a delicious grain free, sugar free, super moist banana bread. 

Bonus, it's totally easy to make!

3 brown bananas
⅓ cup palm shortening (can use coconut oil)
½ cup coconut flour
4 eggs
1 tsp baking soda
1 tsp pure vanilla extract
1 ½ tsp cinnamon
¼ teaspoon sea salt

(Feel free to add some of your favorite nuts or even some dark chocolate chips)

To make, mix all your ingredients in a bowl and transfer the batter in to your bread pan. (you can grease your pan with coconut oil but I didn't)  Then just bake in an oven that has been preheated to 350' for about an hour.  You want your bread to be set in the center and have a warm golden color!

Would you try this recipe?

How To Make Chicken Stock!

This is a simple and easy stock recipe using your leftover chicken bones.  I tend to roast whole chickens often and I always try to get more bang for my buck by using the remnants from one nights dinner to stock up on this basic kitchen essential.  What's great about making homemade stock is that it's one of those "set it" and "forget it" kind of recipes.  All you need to do is basically throw all the ingredients in a pot

Ingredients:
Leftover chicken bones and skin
3 or 4 carrots (quartered)
1 large (unpeeled) onion (quartered)
3-4 pieces of celery (quartered)
A handful of fresh parsley with stems
2 bay leaves
8-10 peppercorns
2-4 garlic cloves (crushed)
cold water 
Thyme (fresh if possible)
1/4 tsp Salt
1/4 tsp Pepper

Optional ingredients:
Other herbs
1 Parsnip (quartered)
1 leek, white part only(cut in half)

What you need:
Stock pot or Large Pot
Strainer
Mesh strainer or cheese cloth


Place the chicken, vegetables, and herbs in your pot and fill with cold water. 
I usually follow this basic recipe, sometimes depending on what I have I may add the parsnip or leek to the mix. If I have fresh herbs I will add a few stalks of thyme and even a little oregano or basil.  If not I always add a large pinch of dried thyme and maybe a pinch of the other spices as well.  I have a spice blend "Mural of Flavor" and "Herbs De Provence" that I usually add as well. Really you can tweak the basic recipe however you like.

 

Bring the water to a boil and then reduce to a slow simmer.
Allow it to simmer uncovered for at least 4 hours, 6-8 hours will yield the best results and flavor. Add hot water throughout as needed to ensure the water level stays above the bones and vegetables. You can also skim any fat off the top occasionally with a spoon or fine mesh strainer if desired.

Strain the stock.
 I like to strain the stock through a colander into another large pot first.  I find it makes removing all the bones and veggies easier.  Once the solids are discarded I rinse out my original pot, then pour the liquid back into it through a fine mesh strainer. If you want you can strain it even more by passing it through the mesh strainer again or even pouring it trough the mesh strainer lined with cheese cloth.

Store the stock.
You can store your stock in a glass or plastic container with a lid in the refrigerator for a few days.  If you don't plan on using it right away the stock can be stored in your freezer for a few months in a plastic container or bag. I sometimes make "stock cubes" for an easy way to add flavor into recipes. 

Tip:
If you want to remove more of the fat from your stock, simply place it in the refrigerator before portioning it into containers for storing.  Once the stock fully cools the fat will rise and solidify on top making it easy to skim off with a spoon.

Chicken stock is a great base for soups and sauces.  I also love using it as the liquid when making quinoa and couscous.  It also comes in handy when I make gravy, mashed potatoes or I want to steam vegetables.  For even more ways to utilize your stock you can check out this list of 25 tasty ways to use chicken stock from Wisebread.com.

What is your favorite way to use chicken stock?

How To Make Almond Milk!

Many people seem to be switching over to nut milks lately. One of my favorites is Almond Milk! It is a great substitute for dairy milk but is also great all on its own.  I very rarely drink dairy milk these days and always seem to have Almond milk in my refrigerator.  I tend to use almond milk most often for protein shakes and smoothies.  It has a wonderful flavor and a creamy consistency with less fat and calories than dairy milk.

Bonus: Almond milk contains a wide variety of essential vitamins and minerals!

 I have been drinking nut milks for some time now and I find myself less and less likely to buy them from a store.  The basic ingredients consist of the chosen nut, water and sweetener, yet its hard to find a brand with that few ingredients.  Obviously they would need to include a preservative to help keep them shelf stable but I don't like buying things, even "healthy alternatives" riddled with chemicals and ingredients I can not pronounce. You may think it would be a hard and time consuming ordeal to make your own fresh almond milk, however it is not. How do you make almond milk? Here is my quick and easy guide to making fresh homemade, creamy, delicious almond Milk! 

Bonus: Aside from avoiding unwanted chemicals you will save money too!

 

What do you need to make almond milk?

You can make as much or as little as you want.  When making almond milk you can choose to use blanched almonds (skins removed) or regular almonds (skin still on). The only difference between using almonds with or without skins when making almond milk is that you may need to strain your milk a bit more if you use regular almonds.  I don't find that it changes much.  For this post I made a small batch. I used one small bag of regular Almonds (about 1 cup)

 

Ingredients
Raw Almonds (uncooked & unsalted)
Filtered Water
Vanilla
 *Sweeteners if desired (dates, honey, agave, maple syrup or cinnamon) 1tsp or to taste

Equipment
Bowls
Mesh Strainer
Blender or food processor
Cheese cloth or Nut bag

To make almond milk there are only a few easy steps.

Soak the almonds.  You want to soak your almonds overnight for at least 8 hours. To do this place your almonds in a container or bowl, then fill with filtered water.  You will want to add about an inch or two of water above the almonds since they will absorb the water and grow in size.

Drain the almonds. After the almonds have soaked you want to drain and rinse them under cool water. 

Blend the almonds. Pour your almonds in a blender and cover with water. I like to use about a 3-1 ratio during this step.  If I started with 1 cup of dry Almonds I would add about 3 cups of filtered water to the blender.  For 2 cups of dry almonds I would use close to 6 cups of water.

Blend the almonds and water on the highest speed for at least 2 minutes. Your almonds should completely break down and the liquid should be white and opaque.  

Strain the almonds. Place a fine mesh strainer lined with cheese cloth over a bowl and pour the almond/water mixture through it.  Once all the liquid has drained through, gather the excess cheese cloth and twist the remaining almond meal into a ball to remove more liquid.  You can continue to twist and squeeze more liquid from the pulp with your hands.

Sweeten the milk. Once you have finished straining all the liquid you will want to taste it.  If you prefer a sweeter flavor you can add a flavoring and or sweetener.  Pour the liquid back into your blender, add the flavoring or sweetener and blend for about 15 seconds.  For this post I added a tsp of vanilla to my milk.  If you like you can quickly strain the milk again to achieve an even cleaner finished product.

Store your almond milk. You want to store your almond milk in sealed container in the refrigerator.  Your almond milk should last for about 3-5 days since there are no chemicals or preservatives.  This also means that your milk will settle.  You will want to shake the milk up before each use.  If you notice it tastes at all sour you will want to discard it and make a fresh batch. 

TIP: Don't just throw away the remaining almond meal that is left behind.  It can be added to a multitude of things such as cookies, muffins, oatmeal, pancakes and smoothies. You can dry it as well in the oven then freeze for future baking needs.  Stay tuned for posts about ways to use left over almond meal.

Do you drink nut milks? Would you consider making your own?