Tag Archives: treat

Paleo Pumpkin Sweet Potato Custard Recipe—Dairy-Free & Egg-Free

Paleo Pumpkin Sweet Potato Custard—Dairy-Free & Egg-Free | stupideasypaleo.com

Paleo Pumpkin Sweet Potato Custard was the finishing touch to our Thanksgiving holiday meal, and it’s incredibly easy to make.

This was my husband’s first Thanksgiving in the US—he’s from Scotland—so I wanted to make a simple but delicious feast for us, including something a bit sweet for dessert. I don’t bake, though, so whatever I made had to be crustless and be mindful of his histamine intolerance; that meant avoiding eggs.

Paleo Pumpkin Sweet Potato Custard—Dairy-Free & Egg-Free | stupideasypaleo.com

So, while this isn’t a true custard which contains milk or a dairy-free milk substitute plus eggs, it’s the closest thing I could replicate. The texture is creamy and soft like a custard, plus it’s got a boost of gut-healing gelatin.

The rest of our meal included a brined and herbed ghee-slathered turkey, Beet and Brussels Sprout Salad, whipped sweet potatoes with sage browned ghee, cranberry orange walnut relish, and Nom Nom Paleo’s Easy Paleo Herb Gravy.

Paleo Pumpkin Sweet Potato Custard—Dairy-Free & Egg-Free | stupideasypaleo.com Paleo Pumpkin Sweet Potato Custard—Dairy-Free & Egg-Free | stupideasypaleo.com Paleo Pumpkin Sweet Potato Custard—Dairy-Free & Egg-Free | stupideasypaleo.com Paleo Pumpkin Sweet Potato Custard—Dairy-Free & Egg-Free | stupideasypaleo.com

I served the Paleo Pumpkin Sweet Potato Custard with some coconut cream whipped with a pinch of cardamom.

Paleo Pumpkin Sweet Potato Custard—Dairy-Free & Egg-Free | stupideasypaleo.com

Serves 5.

Ingredients for Paleo Pumpkin Sweet Potato Custard

Directions for Paleo Pumpkin Sweet Potato Custard

  1. Gather five small jelly jars or ramekins, about 1/4 cup in capacity. You can make these as large or small as you’d like, so use what you have on hand.
  2. In a medium bowl, whisk the pumpkin, sweet potato, honey (optional if you’re limiting sugar, though this recipe isn’t very sweet), cinnamon, vanilla, nutmeg, cloves, and ginger until they’re well combined. Set aside.
  3. In a small pot, heat the coconut milk on medium-high heat until it’s warmed through but not boiling. Turn off the heat. Slowly add the gelatin while whisking constantly. Make sure it’s dissolved and there are no lumps.
  4. Now, slowly whisk the coconut milk / gelatin into the pumpkin and sweet potato mixture until well combined. Pour the mixture into the jelly jars or ramekins.
  5. Refrigerate at least 2 hours or until firm. Store covered. Top with coconut whipped cream if you’re feeling sassy!

Change It Up

  • Use all pumpkin or all sweet potato instead of a mixture.
  • Use pumpkin pie spice instead of the individual spices. Start with 2 teaspoons then increase to your desired taste. Click here for my recipe for homemade.

Have a question? Leave it in the comments below.

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Paleo Pumpkin Sweet Potato Custard—Dairy-Free & Egg-Free | stupideasypaleo.com

Vanilla Berry Chia Pudding

Vanilla Berry Chia Pudding | stupideasypaleo.com

Vanilla Berry Chia Pudding is the perfect red, white and blue treat for this weekend. Seeing as it’s Memorial Day, I put together a quick, easy, festive treat for your holiday picnic or BBQ. You can make them parfait-style like I did here or just plop the chia pudding on the bottom and the fruit on top.

The sky is the limit with how you can adding your own toppings or customize them! You can make these in advance and keep them refrigerated until serving.

Makes: 3 servings

Ingredients for Vanilla Berry Chia Pudding

Directions for Vanilla Berry Chia Pudding

  1. In a medium bowl, combine the coconut milk, chia seeds, maca, vanilla protein and vanilla extract. Whisk constantly until the chia seeds are evenly distributed and not lumpy. Refrigerate and stir occasionally until the pudding has thickened, about 1 hour. If it’s too thin, add another tablespoon of chia seeds.
  2. In small mugs or serving cups, layer a few spoonfuls of chia pudding in the bottom, then a layer of fresh raspberries, followed by another layer of chia pudding and then a layer of fresh blueberries. There’s really no wrong way to do it so be creative. Eat immediately or cover and refrigerate until serving.

Change It Up

  • Use strawberries instead of blueberries.
  • Try almond milk instead of coconut milk.
  • Add a dash of almond extract to the pudding and top with sliced almonds.
  • Omit the vanilla protein and sweeten with honey or maple syrup.

*Use the code SEPaleo for 10% off your order with Stronger Faster Healthier!

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Vanilla Berry Chia Pudding | stupideasypaleo.com

Questions? Leave them in the comments below!

Mocha Coconut Macadamia Truffles

Mocha Coconut Macadamia Truffles | stupidesaypaleo.com

Y’all know I don’t do many treat recipes, but every once in a while inspiration strikes and I roll with it. Last night I was working on recipe development for the cookbook, looked over at a jar of Love Bean and a great idea popped into my head.

What’s Love Bean? It’s a fudgy spread that’s dairy-free, grain / gluten-free, vegan and totally delicious. I wouldn’t make these everyday—they are still a sweet treat even though they’re Paleo-friendly—but for a single, lush bite to take care of a sweet craving, they’re perfect.

No Love Bean? The product is a blend of coconut oil, cocoa and coconut sugar and while I have no idea what the proportions are, if you’re savvy in the kitchen you can probably figure out how to make a suitable substitute.

Makes: 12

Ingredients for Mocha Coconut Macadamia Truffles

*Use code SEPaleo for 10% off any order

Directions for Mocha Coconut Macadamia Truffles

  1. In a medium bowl, add the coconut, Love Bean fudge, coffee, sea salt and protein powder (optional). Mix well to combine. If the mixture seems very soft, put it in the refrigerator for 10 to 15 minutes to firm up. You want it soft enough to roll but not so soft that it falls apart.
  2. Place the chopped macadamia nuts in a shallow bowl or on a plate.
  3. Get a teaspoon of the mixture and shape it into a ball. Drop the truffle into the macadamia nuts and gently roll it around until all sides are coated. Repeat with the rest of the mixture.
  4. Store covered in the refrigerator or freezer.

Change It Up

  • If you’re limiting caffeine, you can use decaf coffee or omit it all together. They’re still delicious.
  • Can’t eat nuts? Roll the truffles in cocoa powder or shredded coconut. Or just leave them naked!
  • Use any other chopped nuts you prefer.

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Mocha Coconut Macadamia Truffles | stupidesaypaleo.com

Questions? Leave them in the comments below, and I’ll get back to you ASAP!

5 Recipes To Ease Your Real Food Transition

5 Foods To Ease Your Real Food Transition | stupideasypaleo.com Paleo, Primal and real food lifestyles are gaining in popularity by the day. While the benefits—such as fat loss and stable energy—are enough to convince most people to take the leap and leave their processed food-based diets behind, for others the transition can be pretty overwhelming. If you’re just starting out on your journey to Paleo, this post is dedicated to you.

These five recipes I’ve compiled from my archives can help you make the switch to a gluten- and dairy-free nutrition plan a LOT easier. And, if you don’t tell anyone what they’re about to eat is Paleo, they’ll probably never know!

5 Foods To Ease Your Real Food Transition | stupideasypaleo.com

Slow Cooker Mocha-Rubbed Pot Roast

Slow Cooker Mocha-Rubbed Pot Roast. What’s not to love already? You’re probably thinking, “Coffee? Pot roast? What?!” but rest assured that it’s not like downing a cup of joe. The coffee adds a subtle depth of flavor that the spices alone can’t achieve. The end result was fall-apart tender. If you have time, I highly recommend taking the liquid from the crock pot and reducing it down by boiling until it becomes thicker. It’s nice to drizzle on top, almost like a gravy. Of course, if you’re in a rush, you can skip that step. If you don’t have access to this awesome cold-brew coffee, and java will do. Whole30-friendly.

5 Foods To Ease Your Real Food Transition | stupideasypaleo.com

Simple Paleo Tortillas

Are Simple Paleo Tortillas really possible?! If you’re looking for a really easy Paleo version of a flour tortilla—or a French crepe—look no further. These are pretty much foolproof and are much more flexible than other Paleo tortillas I’ve tried before that mostly use coconut flour as a base. I had a huge bag of arrowroot powder to use up (a gluten-free flour alternative) so this fit the bill quite well. These Paleo tortillas hold up to folding or rolling and can be used in sweet or savory applications, and it’s easy to make a double or triple batch in advance and save them for upcoming meals. They’d also be perfect for making up some tasty lunches on the go, and I think they’d be super popular with kids (of all ages)! I tested these to see how well they’d freeze. I rolled the tortillas up, froze them, and they thawed flexible and easy to fold!

5 Foods To Ease Your Real Food Transition | stupideasypaleo.com

Paleo Chick-fil-A

This Paleo Chick-fil-A is dedicated to my friend Ricky. Being from the south, he’s been rattling on about Chick-fil-A for SO long, I finally decided to make a Paleo version for him. It came out so tasty that I’m going to bring some to party this weekend for him to officially try. The secret’s in the pickle juice! It basically brines the chicken which makes it super moist and tender. The recipe easily doubles. Whole30-friendly.

5 Foods To Ease Your Real Food Transition | stupideasypaleo.com

Watermelon Mojito Salad

This Watermelon Mojito Salad recipe was inspired by a Southern California road trip I took with one of my best friends. There may have been some mojitos consumed. I decided to make a mojito-esque—but clearly non-alcoholic—dish that would capture the flavors of this iconic Cuban drink. Plus watermelon. I love watermelon. Whole30-friendly.

5 Foods To Ease Your Real Food Transition | stupideasypaleo.com

Cinnamon French Toast Panna Cotta

Cinnamon French Toast Panna Cotta is a riff on a traditional Italian panna cotta, but mine is dairy-free. Usually panna cotta is made from a combination of milk, cream, sugar and gelatin—creamy with a slightly firm texture. Of course, there’s no actual bread in my version, but I incorporated all my favorite French toast flavors: the butteriness from the ghee, richness from the egg yolks, warmth from cinnamon and of course a bit of sweet from maple syrup. A bit of crumbled crispy bacon on top gives a savory counterpoint to the sweetness. And of course, I used coconut milk to keep it dairy-free. Seriously delicious. Keep in mind that this panna cotta doesn’t set up like super-firm gelatin desserts. I serve it in small Mason jars for a few small, rich bites.

Click here to pin this!

5 Foods To Ease Your Real Food Transition | stupideasypaleo.com

What’s your favorite Paleo recipe to serve to non-Paleo eaters?

Passion Fruit Panna Cotta (Paleo & Dairy-Free)

Passion Fruit Panna Cotta (Paleo & Dairy-Free) | stupideasypaleo.com

There’s nothing better than the smell of passion fruit: tropical, sweet-tart and fragrant! (Okay, maybe the smell of bacon could compete.) I saw some delectable passion fruits at the farmer’s market last weekend and immediately wanted to make something with them. Invariably, my mind jumped to a Paleo-friendly panna cotta.

If you can’t find fresh passion fruit, you can usually find it sold as puree in the frozen foods section of the market. (If you still can’t find it, consider making my Cinnamon French Toast Panna Cotta recipe instead.) Depending on how sweet your passion fruit is, feel free to adjust how much honey you use. I only used a small amount because I wanted a sweet-tart flavor not unlike a lemon curd.

Passion Fruit Panna Cotta (Paleo & Dairy-Free) | stupideasypaleo.com

Makes: 4 servings

Ingredients for Passion Fruit Panna Cotta

  • ~8 passion fruit (or 1/2 cup passion fruit puree)
  • 1 cup full-fat coconut milk
  • 2 Tablespoons high-quality gelatin (like this or this)
  • 1 Tablespoon honey, or to taste

Directions for Passion Fruit Panna Cotta

  1. If using prepared passion fruit puree, skip to step 2. If using fresh passion fruit, halve the fruit and scoop the seeds into a fine mesh strainer over a medium bowl. Using the back of a spoon to squish the juice out from the seeds. (You can also use your hands. Definitely a slightly messy job but fun nonetheless.) I was able to get about 1/2 cup of juice from 8 passion fruit.
  2. Pour the passion fruit juice / puree into a medium saucepan. Add the coconut milk and heat the mixture on medium-low but do not allow to boil. Once the mixture is heated, whisk in the gelatin, stirring constantly until it’s dissolved.
  3. Taste the mixture and add 1 Tablespoon of honey (or less or more depending on how tart the fruit is).
  4. Pour the mixture into four small ramekins—or if you’re feeling clever, you can reuse the shells as serving cups and pour the mixture evenly into those. I used an empty egg carton to prop them up. Refrigerate the panna cotta for at least 3 hours or until completely set.

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Passion Fruit Panna Cotta (Paleo & Dairy-Free) | stupideasypaleo.com

Questions? Leave them in the comments below!

Dark Chocolate Mint Coconut Butter Cups

Dark Chocolate Mint Coconut Butter Cups | stupideasypaleo.com Dark chocolate mint coconut butter cups are so tempting that I only make them once a year at the holidays as sweet little homemade gifts for family & friends. They’re pretty easy to make and you can put together a large batch relatively quickly. Trust me, they’re always a huge hit!

Not a fan of mint? You can leave out the peppermint extract and just use vanilla extract. They’re still good, but if you’re a fan of peppermint patties, you should give it a try. You can also buy pre-made coconut butter if you’re short on time.

Ingredients for the Dark Chocolate Mint Coconut Butter Cups

Dark Chocolate Mint Coconut Butter Cups | stupideasypaleo.com

Directions for the Dark Chocolate Mint Coconut Butter Cups

  1. In a food processor or high speed blender, combine the coconut, vanilla and sea salt.
  2. Allow to process for several minutes (as much as 8 to 10 min in a food pro) – scraping down the sides of the bowl a couple times – until the coconut starts to become smooth. You may need to add melted coconut oil (1+ Tablespoon) to adjust the texture and make it stickier. Note: If you want truly smooth coconut butter, you’ll have to use a high powered blender such as Vitamix or Blendtec. A food processor will almost always result in a slightly grainy texture. Your other option is to buy coconut butter (manna) from the store.
  3. Optional: Add the peppermint extract (or 1 drop of peppermint essential oil) and combine well.
  4. Remove to a separate container. You may have extra coconut butter left over. Trust me, you’ll find some way to eat it…it’s really good.
  5. Break chocolate into chunks and put in a microwave-safe bowl. Heat on high, stirring frequently, until melted. The time completely depends on how dark the chocolate is, percent-wise and how powerful your microwave is. Keep an eye on it so it doesn’t burn. You could also use a double boiler to melt the chocolate on the stovetop (my preferred method).

Dark Chocolate Mint Coconut Butter Cups | stupideasypaleo.com

Assembling the Dark Chocolate Mint Coconut Butter Cups

  • Cupcake wrappers (large or small, your choice)
  • Mint coconut butter filling from above
  1. Place a spoonful of melted chocolate into the wrapper, smoothing it out with the back of the spoon to create sides and a bottom. Refrigerate until hardened.
  2. Then, scoop a small amount of the filling into the cup and flatten until it covers the bottom. Hint: one batch of the coconut butter filling should make ~6 large cups or 10-12 small ones.
  3. Place another spoonful of melted chocolate on top and smooth out. Refrigerate to harden.
  4. Store in the refrigerator for best results. May also be kept frozen!

Dark Chocolate Mint Coconut Butter Cups | stupideasypaleo.com

Change It Up

Dark chocolate mint…are you a fan? Let me know in the comments below!

Dark Chocolate Mint Coconut Butter Cups | stupideasypaleo.com

Dark Chocolate Coconut Chia Pudding (Paleo and Dairy-Free)

Dark Chocolate Coconut Chia Pudding | StupidEasyPaleo.com  Look familiar?

This deep chocolatey, rich treat (good for an every once in a while occasion…not daily, right?!) is so easy to make. A couple months back, I posted a very similar recipe with gelatin and some folks wrote in requesting other options for thickeners. I reworked the ingredients just slightly and the result was equally tasty and simple but gelatin-, egg- and dairy-free! I served it in small dessert cups for just the perfect little bite. Tiny spoons are fun, too.

Dark Chocolate Coconut Chia Pudding | StupidEasyPaleo.com

Ingredients for Dark Chocolate Coconut Chia Pudding

Directions for Dark Chocolate Coconut Chia Pudding

  1. In a saucepan over medium heat, combine the coconut milk, chopped dark chocolate and cocoa powder.
  2. Warm the milk until the chocolate is completely melted. Turn off the heat and stir in the chia seeds and vanilla extract. [Hint: add the chia seeds while stirring continuously or else they will stick to the bottom of the pan in one big gelatinous lump. Not cool.]
  3. Stir thoroughly until the chia seeds begin to thicken the mixture a bit.
  4. Pour into small serving cups and refrigerate for at least an hour until the mixture is very thick.
  5. Top with shaved dark chocolate or coconut whipped cream.

Change It Up

Sprinkle with cinnamon or cardamom.

Have you ever used chia seeds as a thickener?

Dark Chocolate Coconut Chia Pudding | StupidEasyPaleo.com

 

Paleo Strawberry Apple Parfait

DSC_0029I eat with my eyes first, so parfaits – with their repeating layers of tasty goodness – are always appealing. This one’s made with fruit and coconut and some chopped nuts for crunch (and contains no extra added sugar), so it’s perfectly nutritious.

[As an aside, I get lots of questions about whether fruit is Paleo or how much fruit is okay to eat. Know your context…if you are active and have good body composition and blood sugar regulation, there’s nothing wrong with a couple servings of fruit each day. If you’re battling a sugar addiction or trying to improve body comp, for example, you may want to be more wary of your fruit intake…especially dried fruit.]

I used rhubarb to counterbalance the sweetness of the apples, but if it’s out of season or not available in your area, you could leave it out. Another option is to add in some blackberries (like in my Blackberry Cinnamon Applesauce) to add some tartness…plus, the color would be stunning!

Ingredients for 2-3 parfaits:

  • 4 apples, peeled, cored and diced (optional…leave the skin on)
  • 1 large stalk of rhubarb, diced (about 2 cups)
  • 1/4 cup water
  • 2 cups fresh strawberries, hulled and quartered
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk or heavy cream
  • 2 Tablespoons chopped nuts, optional

Directions:

  1. In a large saucepan over medium-low heat, cook the apples and rhubarb with 1/4 cup of water. Stir frequently and cook until the apples and rhubarb are very soft and have made a thick sauce, about 20-30 minutes. Let cool.
  2. Meanwhile, prepare the strawberries by cutting off the green tops and quartering them. Also, mix the vanilla extract with the coconut milk.
  3. Time to make the parfait…there’s no real science here. You could make several small ones or a couple big ones, depending on your preference. I layered a tablespoon of the coconut milk at the bottom, follow by some fresh strawberries, then some of the apple-rhubarb sauce. I repeated these layers one more time, then topped it with some strawberries and a tablespoon of chopped Brazil nuts.

Get creative and let me know in the comments any variations you might use!

Dairy-Free Dark Chocolate Coconut Pudding

Dairy-Free Dark Chocolate Coconut Pudding | stupideasypaleo.com This dairy-free dark chocolate coconut pudding has 4 ingredients and is stupid-easy to make. Believe it!

Dark chocolate is one of those foods that is part of my Paleo because I know it fits in with my context, and I try to stick to soy lecithin-free, very dark (85%+), high quality stuff when I can. I wanted to use dark chocolate in an ultra simple dessert and instead of opting for a mousse – which has eggs – I incorporated coconut milk and gelatin to firm up this pudding-esque treat. It’s not very sweet because I didn’t add anything extra besides what’s in the chocolate, and it’s very rich, so I served it in tiny espresso glasses for just a couple lush bites.

If you can’t find gelatin sheets, you can probably use another form as long as it will firm up two cups of liquid – definitely check the label for directions.

Ingredients for Dairy-Free Dark Chocolate Coconut Pudding

Directions for Dairy-Free Dark Chocolate Coconut Pudding

  1. Prepare the gelatin by following the directions on the package. Mine required soaking the sheets in cold water for five minutes, then discarding the water.
  2. Meanwhile, heat the coconut milk on medium-low in a heavy bottomed pot. You want to warm it enough to dissolve the gelatin but not boiling – that will make it harder for the gelatin to actually set.
  3. Once the coconut milk is very warm but not boiling, remove if from the heat and stir in the chopped dark chocolate until it melts. Add the vanilla extract.
  4. Then, add the softened gelatin sheets and stir thoroughly until they dissolve, 1-2 minutes.
  5. Pour into your desired glasses or cups and chill for at least 2 hours or until set.

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