Prep time: 5 mins
Cook time: 5 mins
Tools required: Immersion blender or food processor
Serves 2
Ingredients
2 large bananas
4 medium eggs
1tsp Cinnamon
1/4 tsp powdered ginger (optional)
1/8 tsp vanilla (optional)
Pinch of salt
2 tsp Coconut oil (to grease pan)
Strawberries
This is one of our go-to paleo sides. It’s easy to make a big batch and it reheats well. We’ve come up with two different variations here.
Ingredients:
3 Sweet potatoes – scrubbed and chopped into 1″ squares
1 tablespoon coconut oil or olive oil
Variation 1 –
1 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cumin
1/2 teaspoon thyme
Variation 2 –
1 star anise, finely crushed
1″ piece fresh ginger, grated
1 lime, zested and juiced
1/2 teaspoon sea salt
1/2 teaspoon Fresh ground pepper
Tired of scrambled eggs? Add some veggies to your eggs and mix up your routine. Great for a weekend brunch or make ahead and bring to work with you.
Ingredients:
4 eggs
salt & pepper to taste
Coconut oil to grease the pans
Veggie Lovers add:
1 zucchini & 1 carrot (or two of each) – shredded
Meat Lovers add:
2 pieces of bacon, chopped into small pieces
2 breakfast sausages, chopped into small pieces
A quick hempy recipe, these crunchy little oatmeal bars make a great snack – not too sweet! They got rave reviews from all our tasters!
These muffins can be made as healthy as you want… use all sprouted whole wheat flour instead of a mixture of wheat and white, don’t add the topping to cut out more sugar (in the form of honey), use whole milk or lowfat milk… there are lots of ways to customize this recipe!
Muffin Ingredients:
1 egg
1/2 cup coconut oil
1/4 cup raw honey
2/3 cup flour
2/3 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup whole milk
1 1/2 cups cubed fresh bananas
Topping Ingredients:
1/4 cup whole wheat flour
2 tablespoons oats
1 tablespoon raw honey
1 tablespoon coconut oil
We’re determined to make desserts that taste good and are good for you (well okay… desserts that at least aren’t horrible for you and don’t have processed sugar!). The original recipe came from Epicurious, but we made a decent amount of changes to get it sugar-free and we also substituted coconut oil for canola oil, since coconut oil is more beneficial.
Carrot Cake Ingredients:
1/3 cup dried shredded organic unsweetened coconut
3 cups (a little less than a 1 pound) organic farm-fresh carrots, shredded
1 cup agave nectar
1 1/2 cups organic all-purpose flour
1/2 cup organic whole wheat pastry flour
2 teaspoons baking soda
3 teaspoons organic ground cinnamon
1 teaspoon freshly grated organic nutmeg
1 teaspoon salt
1/2 cup sucanat
3/4 cup organic coconut oil
1 tablespoon organic vanilla extract
3 organic eggs
