Pumpkin Spice Macarons

Pumpkin Spice Macarons

I'll just start out that these were delicious. They may have not been super pretty but they were delicious! And Yes... Skyler approved of these as well so they get that Sky Stamp of approval!

My friend from church told me that she uses a little cheat sheet with drawn circles on parchment paper under another sheet of parchment paper that is used so she can make perfectly circle macarons. Her macarons are gorgeous. This is my 3rd attempt at macarons so I say these are okay..

Obviously not gorgeous but they did turn out delicious and I only had to impress the family so it worked! 

I have used this recipe in other variations and it is a reliable recipe as long as you remember to whip the crap out of your egg whites. I'm talking STIFF PEAKS. My last blog post on Lavender macarons I had several people tell me their cookies turned into a runny mess. Your egg whites must be thick like whip cream consistency. Use a kitchen aid, hand mixer whatever you have that isn't your own hand or you will be sitting there forever. 

Pumpkin Spice Macarons

Ingredients:

  • 275 g. ground almonds (almond flour)
  • 250 g. confectioners' sugar
  • 6 egg whites + half egg white (separated as indicated in instructions)
  • 210 g. caster sugar
  • a few drops food coloring or food coloring gel
  • 1 tsp pumpkin pie spice 

Filling:

  • 8 ounce cream cheese
  • 1/4 cup pumpkin puree 
  • 1/2 tsp cinnamon
  • 1/4 tsp clove

Materials:

  • Parchment Paper
  • Baking Sheets
  • Piping bag fitted with 1/2 inch round tip (you can also use a Ziploc bag with the corner cut off.)

Sift almond flour & confectioners’ sugar together in a bowl to remove any lumps, set aside. In a clean, dry bowl, whisk the 6 egg whites to a foam (or soft peak stage). Once they are foamy, add a third of the granulated sugar, whip for another minute until sugar is dissolved; add another third of the sugar, whip for another minute; finally add the remainder of the sugar and whip for one more minute. Using a rubber spatula, gently fold the sifted mixture of almond flour & confectioners’ sugar into the egg whites. Add a few drops of food coloring as desired; keep in mind that the color fades a bit while baking. In a separate small bowl, whisk the remaining ½ egg white until frothy; then add to the final mixture, folding gently to slightly loosen the batter.

Transfer the mixture to the piping bag fitted with the round tip. On a baking sheet lined with parchment paper, pipe macaron rounds 1 ¼-1 ½ inches. Lightly tap the sheets so the macarons spread fully.

Preheat oven to 300° Fahrenheit. Allow the macarons to sit uncovered until they form a thin shell on the outside (so you can lightly touch the macarons without the batter sticking to your fingers). This will take anywhere from 10 minutes up to an hour on very humid days. Bake for 15-17 minutes until they form a slight crust.

Allow to cool completely on baking sheet. Remove carefully & sandwich your favorite jam, frosting, or filling between two cookies—a little filling goes a long way. These should be stored covered in the refrigerator. If you can practice enough self-control, wait to eat these until they’ve spent the night in the fridge. I don’t know what it is, but something magical happens to these bad boys overnight & they taste twice as good the next day!

Chocolate Avocado Mousse

Chocolate Avocado Mousse 

Avocado Mousse.jpg

As August comes to an end I have put together a delicious recipe that will make anyones taste buds dance! In celebration of our Avocados ripening within the next month I wanted to give out one of my most favorite recipes. 

Now I'm a little sad thinking about it because we are moving next July which means no more free avocados. We moved to our little home in September 2014 here in Southern California and to our surprise there was a giant avocado tree in the front yard. This tree has mostly been a blessing. We do have our crazy avocado thieves that come mid October load up their tiny truck bed with hundreds of avocados and pretend to not speak english when they're caught as well as plumbing issues because the trees roots grow into the pipes in the front yard. Its been a little crazy but it makes up for the fact that we get organic avocados! 

Now these are no haas avocados these bad boys grow to be the size of softballs they are called Hall Avocados! They are ginormous and delicious. 

They also stay this pretty green color they dont go green to black. Also! When you pick them if you leave the stems attached with a leaf they stay good longer. Usually we have to put the avocados in a Brown paper Trader Joes bag and put them in the cupboard for about 3-4 days to speed up the ripening process. All the time people say they're not ripe if you pick them and they're not ready to eat but that is not true. We have avocados on our tree clear until January and they're still this way. 

Did you know?

 

There are hundreds of avocado varieties!!! I believe only 7 types of avocados are grown commercially in California. 

 

This recipe is really simple but you need to make sure you do exact measurements on each ingredient otherwise it will throw off the taste. Too much avocado will have the mousse tasting more mild and not sweet like you want it. Too much cacao powder will make it bitter. Keep that in mind.

Chocolate Avocado Mousse 

 

  • 1 Ripe Avocado
  • 1/4 cup cacao powder
  • 1/4 cup unsweetened cashew, almond or coconut milk (coconut taste the best)
  • 1 tsp Vanilla Extract (Baker Imitation Vanilla is my favorite) 
  • 1/4 cup raw/local honey or maple syrup
  1. Put all your ingredients into a food processor (blender works fine but make sure all the avocado is completely blended up or you'll have chunks of avocado in your mousse).
  2. Refrigerate for 10 minutes before eating.
  3. Enjoy!
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This Vanilla!!!! I've tried other Vanilla extracts but feel this one makes all the difference. 

Let me know how yours taste or if you add anything different! 

Paleo Pumpkin Chocolate Chip Pie

Paleo Pumpkin Chocolate Chip Pie

So yesterday I had a major sweet tooth and needed to fix it some way or another. So I looked in the pantry for what I could use and literally I had these few ingredients on hand. --- Backstory we got back from Vacation a week ago today. So we pretty much only have staples in our house. Nothing out of your normal fruit, veggie, protein, cereal, almond milk grocery list. --- So it was Sunday and we don't believe in going out on Sundays just for the fact that we dont like working on Sundays so we don't feel like we should make others work on Sundays by going out and buying things. However if you do thats okay to each his own. 

This was the easiest and probably the healthiest pie I have ever made. Seriously. I am not joking there really isn't anything remotely close to being unhealthy for you in it. And actually after figuring out the servings 1 serving of this pie is the equivalent of 1 serving of fruit! So take that normal pumpkin pie that is amazing and delicious! 

Did I mention that you can eat this plain. Like the dough? Yea. Just the dough if you wanted too. There are no -- ZERO -- eggs in this recipe. I know your like thinking alright just tell me whats in it already. If your like me I sometimes totally just scroll to the bottom to get the recipe... * hides face * totally guilty.. Hey! But if you have 3 monkeys climbing all over you everyday all day long then sometimes scrolling through to get the recipe for what they're about to eat is A-Okay with me! :)

HERE IT IS!

Paleo Pumpkin Chocolate Chip Pie

 

  • 1 can organic pumpkin
  • 2 bananas
  • 1.5 cups coconut flour
  • 2 Tbs maple syrup
  • 1/2 cup Dairy Free Chocolate Chips or cacao Chips

 

  • Parchment/ Wax Paper
  • 9x12 pan
  1. Set oven to 350 Degrees. 
  2. Mash bananas
  3. Mix Pumpkin, Bananas, Coconut flour and maple syrup together.
  4. Fold in Chocolate Chips
  5. Using your parchment paper press down pumpkin mixture into a glass pan so its even and reaches all edges of pan. 
  6. Bake in the oven for 8 minutes. 
  7. After its done, cool for 10 Minutes. And Enjoy!

ALSO! If you want to get fancy you can add Paleo Whip Cream! 

  • 1 can full fat Coconut Milk
  • 1 tsp vanilla extract 
  • 1/2 cup coconut sugar
  1. Make sure to refrigerate Coconut Milk for at least 8 hours ahead of time. 
  2. Mix Coconut Milk, Vanilla and Coconut sugar together in a mixer at 8 speed for about 5 minutes so its stiff. 
  3. Refrigerate for 30 minutes. 
  4. Then serve. Make sure to refrigerate remaining.

Hope you enjoy it! 

Raw Power Salad

Raw Power Salad

Alright... its been way too long since my last blog post and I am totally sorry! To make up for that I want to give you my most favorite salad recipe! This last month has been totally crazy we vacationed in Idaho and Utah visiting family and it was a lot of fun, but I am SO relived to finally be home. 3 weeks is way too long to vacation with little ones. Its more work I would say. Living out of suitcase attempting to keep someone elses home clean while your kids destroy it all day long. Its tough work! They weren't joking when they said keeping your house clean with kids is like brushing your teeth with oreos it just doesn't work! With that being said we are home now and I've never missed SoCal more. (That says a lot for a girl who doesn't want to live here.) Living in a place where there are no seasons is tough on a girl who lives for Autumn :)  

- Also this picture is from dinner last night so if you are wondering what I had its called Sicilian Chicken Sausage from Trader Joes and yes. It was DELICIOUS. 

This salad is probably the best salad you'll ever eat for multiple reasons. But for the 2 biggest and major reasons its because 1. Its incredibly delicious. Its always important to me that food taste good and has good texture. My husband he loves good food but if something is nutritious and taste terrible he'll eat it anyways and I am just not like that at all. I love to savor the ingredients. Food definitely needs to be palatable  2. It has power foods. If you know me then you know that I am big into eating power foods. If I can eat anything that will ensure that I will get lots of vitamins via food then heck ya! I am bound to be eating it! Plus this salad has tons of ingredients that you can snack on alone! As a mom of three I am always on the go so I snack a lot of and eating power food snacks helps with just that. Being on the go. Plus I breastfeed too so I know my little dude is getting the best possible nutrition. Also this is paleo! I always like to say that although I do try to eat mostly paleo I do believe eating things in moderation is OK. 

 

Raw Power Salad

serves 3-4

  • 3 cups finely chopped kale ( stems removed and discarded)
  • 1 cup broccoli florets, finely chopped
  • 2 medium carrots peeled and shredded
  • 1/2 cup chopped bell pepper
  • 1/2 cup thinly sliced scallions
  • 1/4 cup finely chopped parsley 
  • 2 T raw sunflower seeds
  • 2 T raw sesame seeds
  • 2-3 pitted Medjool dates, chopped
  • 2-3 T fresh lemon juice
  • 1 T olive oil or coconut oil
  • 1 T Grade B Maple Syrup orhoney ( I like to do 1/2 tablespoon of both honey and syrup)
  • 1 T finely grated ginger root
  • Sea Salt to taste

In a large mixing bowl, combine the kale, broccoli, carrots, bell pepper, scallions, parsley, sunflower seeds, sesame seeds,  and dates. In a small bowl whisk together the lemon juice, olive or coconut oil, maple syrup/honey and ginger to combine. Pour the dressing over the salad and toss to coat. Season to taste with salt. Let salad stand at room temperature for at least 15 minutes before serving. 

Also! I really love adding edamame and thin coconut chips to the salad. Like I said I love texture! 

 

Let me know what you think of the salad or if you add anything different! I love changing it up!

 

Healthy snacks on the go!

Paleo Friendly Snacks on the go! 

As a mom everything in my life is ON THE GO! Seriously I can't remember the last time I wasn't busy. Whether its running errands, dropping kids off at school, taking meals to friends who aren't well I am always busy. I'm a mom of three little ones under 5 so i typically only snack. I eat 8 small meals a day ranging 200-250 calories. This may or may not work for you but sitting down to eat really doesn't work for me. Everyone must find the balance that works in their lives.  I usually keep a few of these in purse at all times. As a breastfeeding mom I am HUNGRY so being able to grab and go makes things easier for me. In the picture above are listed below:

  • Natural Delights Coconut Dates
  • Suja organic juice
  • Almonds
  • Garden of Life Raw Protein shakes single packets 
  • Apples and packs of Justin's brand almond butter
  • Quest Bar - not paleo friendly but it has low if not 0 sugars

I also love that isn't listed is:

  • Ziplock baggies of mixed berries
  • Energy balls
  • Lara Bars
  • Boiled eggs (usually eat them while still cold)
  • Fruit leathers (without added sugar of course)
  • Dried fruit (DIY is always better)
  • Veggies 
  • Dark Cacao Bars
  • Sweet potatoes chips

Eating paleo really is beneficial for your body. No matter how much I love eating foods that aren't paleo (mostly refined sugar) I always find myself going back to eating in my primal ways because it just makes me feel better. ALSO! There is an awesome documentary called We Love Paleo.  

Its a must see! About a month ago both my husband and I watched it and although I had already been living a paleo lifestyle my husband who lives a healthy lifestyle ate a bit differently, decided to go paleo! He turned 30 in February and just noticed his body was not like it use to be in his early twenties. He then went on to be seen by a doctor and the doctor herself recommend getting on the paleo diet. It was like the heavens opened up. He's now eating better and feeling better! Can't wait to see his results in the coming months. Be sure to watch the trailer and let me know what you think!