Paleo Pumpkin Blondies (Paleo/AIP/Vegan)

I released a Christmas cookie (these AIP Snowball Cookies) last week but wanted to also make a pumpkin treat for you guys too!

 

These pumpkin blondies are dense, moist, cake-like & made with tons of whole foods like plantain, pumpkin, dates, and coconut butter. They’re the best when served from the fridge smeared with creamed maple syrup, also known as Maple Butter.

 

The Maple Butter linked here is my favorite store-bought, but you can also make your own using this method by Oh She Glows.  Have you had “maple leaf cookies” from Canada? Maple Butter is like the cream inside those cookies but more smooth and spreadable like almond butter. It’s THE BEST. And it takes these blondies to the next level! Without the Maple Butter they are more like a dense, yummy pumpkin bread.

 

 

 

Enjoy these naturally-sweetened “blondies” without inflammatory flours or processed sugars! Even add chocolate chips for pumpkin chocolate blondies!

 

 

1 review

Paleo Pumpkin Blondies

Preparation 00:15 2017-09-25T00:15:00+00:00 Cook Time 00:30 2017-09-25T00:30:00+00:00 Serves 9 to 12     adjust servings

Ingredients

  • 1/2 cup packed soft pitted medjool dates
  • 1/2 cup pureed green plantain
  • 1 cup pumpkin puree
  • 1/3 cup coconut oil, room temperature
  • 1/3 cup coconut butter, softened and well-stirred
  • 2 tablespoons maple syrup
  • 2 tsp pumpkin pie seasoning
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1/3 cup Bob's Red Mill coconut flour
  • 1/2 cup Zocalo sweet potato flour

Instructions

1. Preheat oven to 350 degrees. Line the bottom of an 8x8 inch glass dish with parchment paper.
2. Combine dates in food processor until a paste forms. Add plantain, pumpkin, coconut oil, coconut butter, and maple syrup to the processor and combine well.
3. Add remaining ingredients to the processor and process until a smooth, dense batter forms.
4. Spoon and smooth the batter into the prepared pan. Bake for 30 minutes until golden brown and the top has formed a nice crust.
5. Using the parchment paper to assist you, transfer the blondies to a wire rack to cool completely in the refrigerator. You may also cool on the countertop, but this will be take longer. Cut into squares.
6. If desired, frost blondies with Maple Butter - highly recommend this!

 

Rosemary Delicata Squash with Maple Cream Drizzle (Paleo/AIP/Vegan)

Delicata squash is my favorite winter squash for good reason: it’s tender, sweet, cooks quickly & you can eat the skin which makes prep a breeze! Drizzled with a quick maple “cream” sauce made from simple ingredients found in any Paleo pantry, this is an impressive and unique side dish you can serve without much prep or thought required!

 

Get the recipe for this Rosemary Delicata Squash with Maple Cream Drizzle

on Autoimmune Wellness!

 

 

1-minute Coconut Cauliflower Rice (Paleo,AIP,Whole30,Vegan)

 

coconut cauliflower rice

Okay world record here for fastest Instant Pot recipes in the history of mankind.

 

Not quite sure how cavemen survived without pressure cookers. Apparently their children didn’t have 4 different after-school activities nor were they balancing 3 part-time jobs. Isn’t it wild what we take on today as adults?

 

“The Hustle” is glamorized to the nth degree. You ain’t hustlin’? You ain’t a true Millenial. How about everyone just calms the hell down for a second? Breathe. Purposefully breathe for just one second a day. Stop and make an intentional deep breath. I do this frequently throughout my day. Baby crying? Breathe. Dog barking? Breathe. Traffic a-hole-ness? Breathe. There’s really only 1 thing we absolutely 100% need to live and that is breath. (Okay and water, but you can live about a week without that.)

 

Even though I make room for as much breathing and relaxation as I can throughout the day, I still don’t want to be in the kitchen forever and ever. Even though I blog from home = in the kitchen forever and ever. But when I’m cooking for myself and the hub, I really don’t want to spend longer than 10 minutes of hands-on time, which is why I use the Instant Pot for almost all our cooked meals these days!

 

One major AIP staple in our household in cauliflower rice because it cooks up so easily. But sometimes it gets a little too watery cooking it on the stovetop which is a big bummer. I have found a way to cook cauliflower rice, completely hands-off, without ever screwing it up! And it cooks in 1 MINUTE! Amazingness. 

 

In case you missed it, The Paleo AIP Instant Pot Cookbook released this past week & it’s blowing up Instagram!

People are loving it! So if you want some more breathing time, get on the Instant Pot train and never look back. I’ll be your conductor since from here on out I’ll only be posting Instant Pot recipes (haha, kidding, sort of, maybe not, can you blame me?)

  • 141 Paleo & AIP Instant Pot recipes
  • 37 Paleo bloggers = tons of recipe variety
  • 9 recipe chapters
  • Instant Pot tips & tricks
  • All your gut-healing, soul-loving, comfort food favorites in one place!

 

 

Serve this 1-minute side dish with any curry, stew, skillet, or saute!

 

1 review

1-minute Coconut Cauliflower Rice

Preparation 00:02 2017-09-25T00:02:00+00:00 Cook Time 00:01 2017-09-25T00:01:00+00:00 Serves 2 to 4     adjust servings

Ingredients

  • 16 ounces raw riced cauliflower (I used Trader Joe’s brand)
  • 1 cup coconut milk
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons arrowroot starch

Instructions

  1. Stir the riced cauliflower, coconut milk and sea salt together in the Instant Pot insert until combined.
  2. Seal the lid and set the manual cook time to 1 minute. When the timer elapses, immediately release the pressure and remove the lid. There should only be a very small amount of liquid remaining and the large majority of the liquid should have been absorbed by the cauliflower rice.
  3. Sprinkle the arrowroot starch on top of the cauliflower rice and stir until thickened. There should not be any liquid remaining in the pot at this point. Immediately transfer to a serving dish and serve warm.

 

 

Toasted Coconut Cream Pops from The Healing Kitchen (Paleo, AIP)

 

Toasted Coconut Cream Pops

 

This was one of my favorite recipes to develop for The Healing Kitchen because all of the outtakes were so delicious! Toasted coconut ice cream was a favorite of mine growing up, and my best friend in high school and I would go to our local ice cream shop after school and grab a cup of their toasted coconut all the time! Ice cream has always been a big part of my life, as weird as it sounds to say that! It’s consistently remained in my top 5 favorite foods since the age of 2 (joined by steak, ribs, hummus, and pizza)  no matter what dietary protocol I happen to be following.

 

For awhile I thought I tolerated grass-fed dairy ice cream, but really it was a vain attempt to convince my stomach via my brain that I did. It failed. So now I stick wholly to coconut milk ice cream and enjoy to my hearts content, especially in the warmer months!

 

When making ice cream at home, I stick to simple flavors and use coconut milk, pureed white sweet potato, fresh fruit, and possibly some honey as the base. I may add something fun for texture such as freeze-dried fruit or even toasted shredded coconut or chocolate chips.

 

My favorite SUPER simple AIP ice cream combination is frozen mango pureed with coconut milk. You can eat it like soft serve straight from the blender or throw it in your ice cream maker (this is the one I use and recommend) for a harder sorbetto. The ice cream mixture for these cream pops can definitely be made into ice cream rather than pops, so feel free to do that as well!

 

These are such a refreshing treat – something the whole family will love – that’s decadent but not full of sweeteners!

 

TOASTED COCONUT CREAM POPS from my cookbook The Healing Kitchen

 

Pina Colada Smoothie Bowl (Paleo, AIP)

pina colada smoothie bowl - paleo

 

I’m a little obsessed about vacations. I’ve been known to book them without talking to the person I plan on accompanying me. I booked our Hawaii vacation, for my birthday, on my birthday, after going for a swim last summer and coming up with that master plan in 15 minutes or less. Jumped on the computer, decided which island, which airbnb, and presto. Hawaii 3 weeks later! I also did that with our babymoon to Laguna Beach this year. My husband thinks I’m crazy, but I say “My money. My decision.”

 

I LOVE TRAVELING! Especially to places with beaches. We are aiming to be one of those cool couples who travels with their singular child, Ergo in tow, whipping out the breast in public for a quick snack, child whose first word is “leaf”. We’ll see what happens. I’m not banking on it. Our first real vacation after baby will probably be sans-baby for my husband’s 40th birthday in fall 2017. I want to take him to PNW for a week. I can barely leave my dog for 4 hours let alone a week, so I’m sure leaving my baby for that long will be a cruel form of self-torture at that point, but I do think it’s EXTREMELY important to keep the husband-wife relationship strong once you start a family. It’s so beneficial for the child to see parents who spend time together to keep the love alive. 

 

pina colada smoothie

 

None of this has anything to do with pina coladas. It did at first (vacations), then I got sidetracked as usual (ADD). Anyways, this is a must-make recipe for summer! Light, refreshing, quick, easy, hello!? Spend your time outside this summer with family & friends – not in the kitchen, PLEASE! You wouldn’t believe how much happier, healthier, and balanced you will feel with that change.

 

I have found the most healing & happiness while following the AIP by doing the above, not focusing excessively on the food. Once you have the food down pat and know what you can and cannot eat and get used to planning in advance, please return to enjoying your life as much as possible! And if that means making a quick breakfast or lunch smoothie before hitting the beach, pool, or lake, and then forgetting food exists for the next 5 hours, so be it! That’s how live should be lived!

 

Get the recipe for Pina Colada Smoothie Bowls!

Orange Cream Healing Smoothie (Paleo, AIP)

orange cream smoothie paleo

 

 

The question I get asked the most about the autoimmune protocol is, “What do I eat for breakfast!?” Inevitably, my answer is always bacon and leftovers from dinner. There’s a fifty percent chance the questioner will frown at me with that answer. Some of us just don’t like leftovers in the morning. My husband is included in this curious subsect of the population who must eat traditional breakfast food before 11am. Even if he skips breakfast and we go out for lunch, he will STILL order breakfast. It bugs me to death when it’s 1 pm, and he’s asking if there are still breakfast tacos on the menu. Eat your dang lunch and move on with your day, man!

 

Nothing like a harmless marriage rant to start off a blog post. Now bacon, breakfast sausage, and hashes are all allowed on the autoimmune protocol, but sometimes our tongues don’t want to taste the savory first thing in the morning. For me, if my morning starts early enough and I have to be somewhere by 9 am, I really am less likely to go for a big savory breakfast. If I exercise in the morning (yeah, right) on the other hand, then I will include animal protein on my morning plate. But the majority of my mornings, especially during pregnancy, are for the palatable, quick, easy, and nourishing. 

 

I start my morning with a large glass of room temperature water and a small mug of warm lemon water to get hydrated right away. Then I make my husband his sausage & eggs and protein smoothie (pea protein – ew) and brew a French press. Some days I have a cup, others I don’t. I just go by my mood. So far I’ve had 3 beverages then. After I clean up his breakfast, I make my own smoothie. It invariably contains banana, a dark leafy green, avocado, cucumber, and some berries with collagen. But there have been MANY mornings I craving orange juice to no end during my pregnancy! I am not going to taint a delicious orange smoothie with greens just for the sake of it. So no greens here! Eat some later!

 

This smoothie does contain a hefty scoop of collagen protein which you can always add more of if you want to brave the risk of having your smoothie taste like animal. VITAL PROTEINS is the best pasture-raised, grass fed collagen protein on the market that I have found. I switched over from Great Lakes last year and have never looked back. A large canister lasts me f-o-r-e-v-e-r and I even got my MIL on the collagen train. She said she noticed a difference in joint pain after just one container and ordered a second immediately!

 

So what are the benefits of being on the Collagen Train? Frequent inclusion of collagen in the diet has positive effects on metabolism, bone growth, joint health, gut repair, and digestion!

 

To up the benefits of this smoothie, I wanted to include a good dose of citrus! Citrus is, in my opinion, not given enough credit in the healthsphere. It is not only high in vitamin C but also in folate and thiamin, as well as rich in flavonoids which are antioxidants that can neutralize the bad effects of oxidation in the body. Banana and coconut give this smoothie a creamy texture while providing additional nutrients, so eat up folks! Fruit can and always will be considered a health food in my book, and it certainly has its place in a healing anti-inflammatory diet!

 

Remember those Orange Julius smoothies? These are SO much better!

 

1 review

Healing Orange Cream Smoothie

Preparation 00:05 2017-09-25T00:05:00+00:00 Cook Time 00:00 2017-09-25T00:00:00+00:00 Serves 1     adjust servings

Ingredients

  • 1 medium banana, refrigerated whole or chopped and frozen
  • 1 medium Navel orange, peel and pith removed with a knife
  • 2 small Cuties, Halos, mandarins, clementines, or tangerines, peeled and segmented
  • 1/2 cup filtered water
  • 3 tablespoons coconut cream
  • 1 scoop Vital Proteins Collagen Peptides
  • 1/4 teaspoon vanilla extract or vanilla powder for AIP
  • 1/8 teaspoon sea salt
  • Garnish optional: orange zest, shredded coconut, crushed unsweetened banana chips

Instructions

Blend all ingredients together in a Vitamix until smooth. Top with garnishes!

 

Coconut-Crusted Chicken Tenders with Pineapple Dipping Sauce from The Healing Kitchen {Paleo/AIP}

 

 

One of my favorite recipes in the book because it makes you feel like an adult-sized kid! Chicken tenders are fun to eat at any age, but when you get to dip them in a sweet and tangy sauce like my Pinepple Dipping Sauce, you’ll be on the phone ordering  a bounce house for your backyard within 10 minutes. That sauce is SO good on all meat ESPECIALLY pulled pork! Seriously, you could just dump it on a batch of pulled pork and have the most delicious meat all week (served over cauliflower rice and let all those juices absorb!) And it takes less than 5 minutes to make which is key for me. I do not like long, complicated recipes, and you’ll find zero of those in The Healing Kitchen. I mean, hello, we have to make ALL of our own food pretty much… that’s 21 meals a week just for US! Then tack on spouses and children, and you may as well set up a cot in your kitchen so you can watch your bone broth simmer over night. 

 

Not with The Healing Kitchen though… this book will allow you to sleep in your bedroom, not the kitchen. I know this for a fact because I didn’t sleep in the kitchen once during the making of this book, although the Silky Potato Puree would probably make a nice pillow. 

 

Enjoy Sneak Peek Recipe #2 and share these with your kids IF you’re feeling particularly generous. If not, make them while they’re at school and place any leftover in an opaque steal container, and they will never know. 

 

coconut-crusted chicken tenders with pineapple dipping sauce

Serves 2 to 3 | Prep Time: 10 minutes | Cook Time: 6 minutes | Total Time: 16 minutes + 11⁄2 hours to marinate

1 (14-ounce) can pineapple chunks

1 tablespoon blackstrap molasses

1 tablespoon honey
1 teaspoon fish sauce

1 tablespoon fresh lime juice

1⁄2 teaspoon fine sea salt

1 pound chicken tenders

1 cup unsweetened shredded coconut

1⁄4 cup coconut oil

Make Ahead

Make the dipping sauce up to 4 days in advance and store in the refrigerator until ready to use.

Store & Reheat

Once cool, store in a sealed glass container in the refrigerator for up to 3 days. To reheat, place the chicken tenders on a broiler rack and broil for 2 to 3 minutes, until warm and crispy.

1. Prepare the dipping sauce: Drain the pineapple and reserve the juice. Transfer the pineapple chunks to a blender with the molasses, honey, fish sauce, and 2 tablespoons of the reserved juice, setting the rest of the juice aside for use in Step 2. Blend on high speed until a smooth, thin sauce forms. Set this dipping sauce aside in a small serving bowl.

2. Whisk together 1⁄3 cup of the remaining pineapple juice, lime juice, and salt. Marinate the chicken in the liquid in a large plastic bag in the refrig- erator for 1 to 11⁄2 hours.

3. Remove the chicken from the marinade and place on a work surface. Spread the shredded coconut on a shallow plate. Roll each chicken ten- der in the coconut until coated on all sides.

4. Heat the coconut oil in a very large skillet over medium-high heat. Ideally, you want to cook all the chicken in one batch to prevent the coco- nut oil from burning, but avoid crowding the pan. Fry the chicken tenders for 2 to 3 minutes per side, until cooked through. If cooking in two batch- es, wipe out the skillet between batches and then add additional coconut oil to the skillet.

5. Serve the chicken tenders immediately with the pineapple dipping sauce. 

Peppermint Fudge (AIP & Paleo Versions)

 

 

I won’t hit you over the head with the blatant fact that AIP during the holidays is rough stuff. If I could give you one word of advice it is ALWAYS have something delicious on hand so you don’t feel like you’re being deprived. If delicious equals fudge to you, than say FUDGE IT, and purse these babies up. I sneak purse food at really inappopriate times (i.e. conversations with acquaintances, on the train, as I’m paying for a hot tea at the cafe and stumble across it).

 

We had another amazing “Goodbye Chicago!” dinner at Publican tonight with two close friends. A bounty of pork rinds, three kinds of ham, oysters, porchetta, venison, and vegetables graced our lips. If there’s one thing I’ll miss about this city, it’s the food options. If there’s two things I’ll miss about it are the memories we have made here, friends we have met, and heck it’s where we got married, so Chicago will always have a very special place in my heart.

 

I have a funny confession, and this is to show you, no one is perfect. Not your everyday AIP blogger. Not your momma. Not your puppy (okay, yes he is). Back in October during my sister’s bachelorette party, I had one drink at dinner, which of course did more than take the edge off but gave me quite a nice little tipsy-tipsy since I never, ever drink. I had to get cash for a bar, so I ran across the street to use the CVS ATM, but I also was suddenly stricken with the munchies. I rationalized with myself that one Kind bar wasn’t going to hurt a fly. I can’t tell you how giggly I was buying the sulfite, soy-free one (I read every single of the 20 flavors packages to find the least offensive one… just imagine a tipsy girl doing this in a Manhattan CVS late at night) because I felt like such an OUTLAW. Well, I enjoyed my dang Kind bar (I used to eat them all the time a few years ago) and my first and only VERY-non AIP food to date and thought nothing of it. No reaction because I’m not allergic to any of the ingredients, I just choose to avoid that processed crapola as much as possible. Anyways, this story is getting stoopid long. Fast forward to present times, and I’m making this horrified Kind Bar divulgence to my husband, and his response was along the lines of a very sarcastic “wow, better go to confessional as soon as possible you horrendous human. you should be ashamed and disgusted with yourself.” His humor and frankly spot-on response put it all in perspective once again.

 

Point being: LIFE HAPPENS. That doesn’t mean you should stray from AIP for any ol’ reason. Heck no. It’s very clear that if you want maximum healing, you should give the elimination phase your ALL, 100%. Don’t half-arse it. It ain’t gonna work. But what this silly story does mean is that you don’t need to condemn yourself to decades of restrictive eating. It’s easy to become tunnel-visioned on AIP because we have all gone through years of worsening health with no improvements and then we change our diets and “Wow”! Food is miraculous. But so are social activities and good sleep. This is a lifestyle and not a diet, and I cannot stress that enough. If you are going to treat yourself to anything this holiday season, please let it be forgiveness (and this fudge, whether it’s made with chocolate or carob!) You are not perfect and neither is anything in this world. You are pretty damn smart and insightful though if you managed to find my blog  in this midst of thousands and thousands of other food blogs that are hidden in the tomes of Google search results. Because that you means you love and respect yourself enough to further your health. For yourself, for your families, for your work, and your friends. You are to be ADMIRED! Sorry for my heavy hand with caps lock today. I’m just really excited to share my recipe.

 

GET THE RECIPE FOR PEPPERMINT FUDGE!

 

Avocado Carob Fudge Bars – my favorite AIP dessert!! (Paleo, AIP, Vegan)


I’m obsessed with these. They fill a lot of craving voids on AIP… convenience snack, nighttime treat, on-the-go breakfast (there are worse things), and kid/husband-friendly. They taste exceptionally good the next day. The avocado comes through slightly but is balanced with the sweetness of the dates and coconut and more complex flavor of the carob. I don’t think I need to sell you on AIP-compliant fudge bars so I’ll change the subject.

 

My husband was out of town all week. I missed his companionship, but I stayed very busy with fieldwork, the dog, blog, and catching up on my reading. It reminded me that I’m not really good at staying on schedule when I live by myself for whatever reason. I ate maybe 2-3 actual meals, snacked all day on too many treats (like these bars. omg they are so good.), skipped the gym multiple times, and stayed up late reading about spinal cord injuries. Other than that last part, I sound like an irresponsible teenager who goes all free willy when her parents leave her home alone. God only knows what the heck he does when I go out of town. Frightening thoughts.

 

The honeymoon countdown has begun… 1 week until we will be in Arizona! I am being forced to not plan a thing, or be a freak and look up every hike, trail, horseback ride, restaurant, bar, tea shop, Whole Foods, and farmer’s market in the near vicinity. I have been instructed to “just go with it”. WHAT IS THAT? I’m gonna roll with the unstructured vacation though since it is our honeymoon after all, but I’m still packing snacks damn it. Did you see my post on AIP-Friendly Travel Snack & Meal Ideas? It got a ton of great response, even more than some of my recipes (let’s be honest: the vegetable ones). I’m wondering if people want more useful AIP lifestyle information? Leave me your thoughts if you feel so inclined!

 

Avocado Carob Fudge Bars 

Makes 5 bars or 20 squares | Prep Time 10 minutes | Freeze Time 55 minutes

Carob Date Crust

10 Medjool dates, pitted

2/3 cup unsweetened shredded coconut

1 tsp cinnamon

2 T carob powder

½ tsp vanilla bean powder (For AIP: use pure vanilla powder)

Pinch sea salt

2 T melted coconut oil

  1. Blend dates, coconut, cinnamon, carob, and sea salt in a food processor or blender until crumbly. Add coconut oil to blender and incorporate until wet.
  2. Line a bread loaf pan with parchment paper, leaving overhang on at least 1 of the sides. Press date mixture firmly and evenly into the bottom of the loaf pan. Refrigerate for 20 minutes until hardened.
  3. While the crust is in the fridge, make the Avocado Fudge

Avocado Fudge

¼ cup coconut butter, melted

¼ cup + 2 T palm shortening

¼ cup well-mashed ripe avocado

1 T honey

½ tsp vanilla bean powder (For AIP: use pure vanilla powder)

Pinch sea salt

  1. Melt the coconut butter and palm shortening in a glass dish in the microwave. Stir avocado, honey, vanilla and sea salt until smooth.
  2. Pour over the hardened crust and spoon evenly over the entire surface. Freeze for 25 minutes.

Carob Layer

¼ cup coconut butter

¼ cup palm shortening

2 T carob powder

½ tsp honey

  1. Melt coconut butter and palm shortening in a microwaveable glass dish, about 30 seconds. Stir in the carob powder and honey until smooth. Pour evenly over the Avocado Fudge Layer. Let freeze for 10 minutes to harden. Slice bars or cut into squares and serve. Store in refrigerator.

Sweet & Crunchy Kale Granola (Paleo, AIP, Vegan)

 

 

Yay for AIP snack food that you can actually travel with, enjoy the taste, and is nutritious to boot. I got the idea for Kale Granola after visiting Hu Kitchen in NYC last weekend. Their version was much sweeter and had nuts/seeds in it, so I was bent on developing an AIP version I could make for vacations or school snacks when I definitely want to stay 100% within AIP. You will love it! Promise! Even if you’re not a fan of kale chips.

 

I didn’t celebrate Halloween this year – it’s really a hit or miss holiday for me. I particularly do not like dressing up nor spending money on a costume that I will only wear once and likely be embarrassed of within 5 years. We instead saw Million Dollar Quarter with my mom who was visiting for 4 days. On the train ride home, the costumes provided a good chuckle. A group of Guy Fieri impersonators wearing flame-decorated shirt and bandanas. Ted the giant teddy bear, who stared at me the whole time with intent of making me as uncomfortable as possible. And a large white boy dressed as a ditzy white girl… Uggs, stretch pants, Victoria’s secret bag in hand, blonde wig saying things like “Omg guys we lost Stacy. We lost Stacy!!” and “Can we take a selfie? SELFIE TIME! Omg, wait, can we do it again? I wasn’t on my good side.”

 

Maybe you had to be there. Or maybe you need to just got turn on Bravo for 3 minutes and then you’ll understand why Generation Y is the way they are. Including myself – I do have VIP status at Sephora after all.

 

Sweet & Crunchy Kale Granola [AIP Friendly]

Serves 4 | Prep time 15 minutes | Cook time 35 minutes

  • 1 large bunch curly kale, stems removed, torn into 1-inch pieces*
  •  6-8 pitted dates (I used 8 Deglet Noir dates, but I recommend 6 if using Medjool which are larger)
  •  2 T coconut oil, melted
  • 1 T blackstrap molasses
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp fine sea salt
  • 1/3 cup raisins
  • 1 cup unsweetened coconut flakes (I used Let’s Do Organics brand)

*Make sure the kale is very dry. I did this by sending it through my salad spinner after tearing it.

1.     Preheat oven to 300 degrees.

2.     Soak the dates in very hot water for 10 minutes until softened. Drain the dates and place in a shallow bowl. Using a potato masher or the back of a fork, mash dates with coconut oil into a paste. Stir in cinnamon, ginger and sea salt and mix well.

3.     Place kale in a large mixing well. Pour the date mixture into the bowl and mix well to coat the kale. Now stir in the blackstrap molasses until well coated. Add the raisins and coconut flakes and ensure they are coated as well.

4.     Spread kale onto a baking sheet. Bake for 15 minutes, stir, and bake for another 18-20 minutes until all kale leaves are crispy and the coconut is a toasty brown.