Fit Fat Bombs (Paleo, AIP, Vegan, No Sugar Added)

 

paleo vegan fat bomb

 

Three-ingredient Paleo fat bombs to help fuel your workouts!

 

I had a kick-ass workout after I ate two of these Fat Bombs the other day. There’s a societal rule that you can only say kick-ass in 2014 if you were born in the 80’s right? I need pre-workout snacks if I do weight-training in the afternoon (which is the only time I ever do it), but I can’t eat something heavy because then I’m never hungry for dinner, so then I don’t eat after my training, and then I don’t see any strength gains in the gym. The circle of life for a girl whose muscle wastes faster than your grandma’s grandma.

 

They say you should eat fat for performance before you engage in strenuous exercise. Afterwards, keep the fat low and the carbs and protein up. Apparently. Who knows, but I know I personally REQUIRE carbs after I work out or I am a hungry beast the next day. I will eat all the sweet potatoes in Chicago.

 

 

These fat bombs actually contain some carbohydrate from raisins and coconut flour, so they’re easier to digest & are chewy too!

 

 

My workout was what I call a “100-90-80 Countdown”. Choose a different plyometric or weight exercise to do 100 times (or 100 seconds), then another one for 90 times or 90 seconds, etc. Repeat circuit twice.

100 jumping jacks

90 high knees

80 jump ropes

70 mountain climbers

60 skaters

50 plank jumps

40 squats jumps

30 triceps dips

20 burpees

10 pushups

1 mile sprint interval on treadmill (7 mph rest to 9 mph sprint in 1 min intervals)

Then I pushed a big heavy object across the gym 6 times and did my “10-Minute Abs Circuit” where I do an exercise for 1 minute and go immediately into a next. Intense I know. I only do this once a week.

1 min each of

X Sit Ups

Bicycles

Mountain Climbers

Side Plank – left

Side Plank – right

V-ups (bent knee)

Russian Twists (15 lb weight in hand)

Full sit-ups

Forearm Plank

Leg Raises

 

Fit Fat Bombs

Makes 8 cups | Ready in 20 minutes

½ cup coconut oil, softened

¼ cup coconut flour

½ cup raisins

  1. Mix all ingredients together in a bowl until smooth. Pour into silicone cups or muffin tin. Freeze until hardened, about 20 minutes. Store in refrigerator for several days.

Beef Shawarma (Paleo, AIP, Whole30)

 


I got married this weekend! It doesn’t feel different from just living with your fiance. As my friend Caitlin puts it “now you can just do your taxes together.” Hopefully I’ll score some spousal health insurance too. The wedding ended up being absolutely perfect, but we did have some pre-wedding scares. I’ll be doing 1 or 2 posts on the event. Mostly just so I don’t forget what happened.

 

My pre-wedding diet consisted of meat and lots of it. If I’m stressed (which I was since I was my own wedding planner), I have to eat extra meals or else I get sick or run down. Enter, meat on a stick. Convenient, delicious, fun to eat.  I don’t know what I did to make these so damn good, but they kept me interested for a full week. Yes, I gloat about my own food. The only thing I’m good at is cooking, so I may as well brag about it. I’m sure you understand if you live in mediocrity 95% of the time like I do. That’s a backhanded compliment to myself.

 

Well, here’s a sneak preview of our wedding. If it was a movie, the tagline would be “Twelve wrongs make a right.” If you’re more into action thrillers: “Monsoon Wedding”. And if you prefer chick flicks “Weather or Knot”. Stay tuned, folks.

 

Beef Shawarma Skewers [AIP Friendly]

Serves 6| Ready in 35 minutes

1 ½ lb grassfed ground beef (85-90% lean)

1 ½ cup Japanese sweet potato, peeled and diced into cubes

1 tsp lemon zest

1 tsp lemon juice

1-2 tsp dried oregano (more if you love oregano like I do)

1 tsp coconut flour

Sea salt

  1. Place sweet potatoes in a steamer basket set over a pot of boiling water. Cover and let steam until fork tender, about 15 minutes. Place in high-powered blender or food processor.
  2. Add ground beef, 1 tsp sea salt, lemon juice and lemon zest to food processor. Blend until pureed into a smooth paste. Separate meat/potato mixture into 7-8 even sized balls.
  3. Soak wooden skewers in water for 10 minutes to prevent burning. I forgot to do this. Roll one meatball onto skewer using both hands until you form a long, even shaped cylinder around the stick. It will look suspiciously like male genitalia. Ignore this and proceed with the remaining skewers.
  4. In a small bowl, mix the coconut flour, oregano, and a small pinch of sea salt together. Sprinkle over the top of the skewers.
  5. Preheat broiler to high. Place skewers on a rimmed baking seat on second highest oven rack. Broil on each side for 4-5 minutes. Let rest for 5 minutes before serving.

Note: Can be served with sweet potato hummus for a Paleo meal or with coconut-cream tzatiki for an AIP meal.

AIP Chicken n’ Gravy (Paleo, Whole30)

 


I am so not a comfort food girl, but dang do I like me some gravy. Well, AIP gravy. I have actually never had “white gravy” in my life, so I had to consult my fiance on how it’s supposed to taste. He approved, so here we are staring at a picture of bacon-seared chicken thigh and gravy made out of sweet potatoes, bacon fat, broth, and fresh herbs. Yeah all of those things are really awesome on their own, but make for an Anchorman-like team when combined. As in they all complement each other and will make you giddy and gleeful. Lamp. I love lamp.

 

Ignore me if you don’t know what I’m talking about and scoot down to the recipe. I’m sure you do that anyway. Ah, so today I had to take some “professional” looking photos for an upcoming guest post I’m doing on another person’s website. I felt like a HUGE tool posing in the middle of a public park. I realized two things 1) I cannot and will not fake a smile (I usually think of something funny, so it makes me look more natural) and 2) My double-jointed arms look downright creepy and contorted.

 

AIP Chicken n’ Gravy

Serves 4-6 | Ready in 30 minutes

1 ½ lb boneless skinless chicken thighs

1 ½ c peeled and diced white sweet potato

4 slices thick-cut AIP-compliant uncured bacon

1 T chopped fresh herbs (I like a mix of thyme, rosemary, and sage)

Salt to taste

½ cup warm broth or water

Time Saving Tip:  Steam the sweet potatoes at the same time as Steps 2 and 3 to save time!

  1. Place sweet potatoes in a steamer basket set over a pot of boiling water. Cover and let cook for 15 minutes until easily pierced with a fork. Add sweet potatoes, herbs, and a pinch of salt to the blender.
  2. In a large saucepan, cook bacon on medium heat until crispy. Pour 4 T of bacon fat in blender/food processor. Leave the remaining bacon fat in the pan to cook the chicken thigh.
  3. Generously salt both sides of the chicken thighs and place in pan with bacon fat. Cook over medium-high heat for 5 minutes each side until cooked through and golden.
  4. Pour ¼ c warm broth or water in blender and puree. Add remaining ¼ cup and blend until pureed into pour-able, smooth gravy. Gravy thickness can be adjusted by adding more broth/water for thinner gravy, but I suggest adding a pinch more salt if you dilute it anymore.
  5. Serve chicken thighs with gravy and a sprinkle of additional herbs for presentation.

Paleo BBQ Chicken Nachos (Nightshade-free, AIP)

paleo nachos

 

Craving Paleo nachos? This grain-free version uses sweet potato chips & has two options for nightshade-free homemade BBQ sauce!

 

Most women probably don’t eat a plate of nachos two weeks prior to their wedding, but I did. Why? Because they’re freakin’ made of fruits & vegetables.

 

If you haven’t gotten your paws on Jackson’s Honest Sweet Potato Chips you need to find a way. Hatch a plan. If it involves a getaway car and a Brazilian alias, don’t feel ashamed. They truly are THAT good.

 

If you want to go about it in a legal manner, just order a case from their website. I cannot do such a thing because I can easily (and have three times now) eaten an entire bag in one day.

 

I love BBQ anything. We used to grill all the time when I was little. My favorite foods were BBQ chicken, coleslaw, and steak.

 

Not much has changed actually. My favorite part of a BBQ meal is using the moist towelette. That lemony scent is very satisfying. I feel so clean after. Like I didn’t just eat a pound of meat.

 

 

Below I’ve given you two versions of AIP nightshade-free BBQ sauce! One is Tangy & Fruity made with cherries, plums, bacon, fresh thyme and a bit of honey! The second is Smokey Cherry-Thyme which is made without the plums and apple cider vinegar instead!

 


 

 

BBQ Chicken Nachos

 

 

Tangy n’ Fruity BBQ Sauce

10 red cherries, stemmed & seeded

2 red plums, pit removed, cut into chunks

½ tsp finely chopped thyme

½ T lemon juice

2 tsp honey

3 slices bacon, chopped

  1. In a small pan, bring cherries & plums to a simmer over medium-low heat. Stir in the thyme. Let cook for 10 minutes, periodically smashing fruit with a wooden spoon.
  2. Once fruit has cooked down, stir in lemon juice & big pinch of salt. Pour into a blender to cool.
  3. Add chopped bacon to pan and cook over medium heat until fat is rendered and bacon is crispy. Remove the bacon from the pan and set aside. Pour 2 T bacon fat into blender. Blend until pureed into a smooth sauce. Adjust salt to taste.

 

 

Smokey Cherry-Thyme BBQ Sauce

1 ¼ cups pitted and halved cherries

1 tsp finely chopped thyme

1 tsp lemon zest

1 T ACV

1 T honey

Salt, to taste

3 slices uncured bacon, chopped

  1. Bring the cherries to a simmer in a small pot over medium-low heat. Once they start to release some of their juices (3 minutes or so), stir in the chopped thyme and lemon zest.

  2. Let reduce for 5 more minutes and now add in your apple cider vinegar, coconut sugar, and salt (to taste).  Simmer for an additional 10 minutes periodically using a rubber spatula to break open the cherries. Transfer sauce to blender to cool.

  3. Cook the chopped bacon in the same saucepan until crispy. Set aside bacon pieces and pour leftover bacon fat into the blender with the cherries. Blend until pureed. Adjust salt to taste.

 

 

BBQ Chicken Nachos

1 cup cooked and shredded chicken thigh

2-3 oz Jackson’s Honest Sweet Potato Chips (or your own)

  1. Preheat oven to 350 degrees. Toss ¼ cup of the BBQ sauce with the chicken thigh.
  2. Lay sweet potato chips on bottom of plate or pie dish. Top with chicken, bacon pieces & additional BBQ sauce. Bake in oven for 6-8 minutes until warmed throughout. Serve topped with chives & organic sour cream if you do dairy.

No-Bake Blueberry Pie Energy Bites (Paleo, AIP, Vegan)

 

minibluepies_edited.jpg

 

I enjoyed these before my muscle party last night… They fueled me for 35 handstand pushups, PR chest press, 500 m row sprints, forearm stand practice, and 40 lb kettlebell swings (100 in good form!)

 

We are doing a 30-mile ride to Hyde Park along Lake Michigan today, and I really wish my fiance hadn’t eaten all the energy bites. Growl. He should know better than to mess with my kcals. Juli from PaleOMG calls herself a “food hoarder” on her blog’s bio. I know EXACTLY what she means. If you have dozens of food intolerance or allergies like I do, food becomes a precious resource. Traveling with me is just a real joy. TSA is like “why the fart do you have ten 4 oz containers of coconut oil, a baked sweet potato, and bags of mini carrots hiding under your panties?”

 

That reminds me of this hilarious South Park episode making fun of how intrusive the TSA is, except in the episode TSA stands for “Toilet Safety Administration”. Our favorite quote is a TSA worker casually asking people, “Let me check inside yo’ a******hole.”  and then she uses a flashlight to do a cavity search while the customer just mosies on about his day. So vulgar, but that’s exactly why I like that show. I’m totally going to be one of those dirty old people that makes jokes about Viagra and pickles. I don’t have a quip just yet about those two objects, but I will spend the next 50 years thinking about one.

 

No-Bake Blueberry Pie Energy Bites [AIP-Friendly]

Makes 4-5 | 15 minutes cook | 2 hours fridge/freezer

1 ¼ c blueberries, fresh or frozen

1 T honey (optional)

1 tsp lemon juice

½ tsp cinnamon

½ cup coconut butter, room temperature

1 T coconut oil

½ cup finely shredded, unsweetened coconut flakes

Sea salt

  1. Bring berries, coconut sugar (if using) and lemon juice to a simmer over medium-low heat in a saucepan for 10 minutes, stirring every couple minutes, so the sugar does not burn. Stir in cinnamon and 1/8 tsp sea salt. Set aside in a bowl. Rinse out your saucepan.
  2. Melt coconut butter in the saucepan over low heat. Stir in coconut oil, coconut shreds, and pinch sea salt.
  3. Pour coconut butter mixture into silicone muffin molds. Freeze for 20 minutes until solid.
  4. Pour blueberries evenly on top of the coconut base. Refrigerate for 2 hours or overnight (the flavors will develop delightfully). Top with extra cinnamon, whipped coconut cream, or lemon zest.

Lebanese Pork Hand-Pie (Paleo, AIP)

handpies2.jpg

God my dog is good-looking. He seriously stops strangers in their tracks during rush hour in Chicago. Rafael makes 54-year-old buttoned up CEOs late on a daily basis.He asks me for “leg hugs” every few minutes too when we’re on our walks…where he gets on his hindquarters, wraps his arms around my thigh, and plops his head against me while staring into my eyes saying “I need you, Mommy.”

 

He’s so cute he makes my stomach hurt. So much personality in a tiny little fur body. I jest that he’s a reincarnated 3-year-old Indian boy who died in a train accident but wants a second chance at the joys of childhood. It sounds morbid, but I really hope I’m making some little ghost boy’s dreams come true. If you knew him, you would stop thinking I’m weird and start agreeing with me. I will admit to some odd daily Doodle behavior. #1 Every night before I fall asleep, I look up Instagram tags of #cockapoo so I can have pleasant poodle dreams and #2 I spend at least 15 minutes a day flipping through Rafael pictures in my phone even though he’s sitting right in front of me begging for physical contact

 

Speaking of India, which is close-ish to Lebanon, which is where my father is from… meat pies! Huzza! There’s a reaosn why the majority of cultures have some staple dish consisting of meat in/on/wrapped in dough. Is America’s the corndog? How refined of us.

 

Lebanese Pork Hand-Pies [AIP Friendly]

Serves 2 | 50 minutes

2 cups peeled yucca, chopped into ½ inch cubes

¼ tsp garlic salt

1 T olive oil  + 2 tsp, divided

2 T arrowroot flour + extra for dusting

1 lb ground pork

2 cloves garlic, minced

¼ cup onion minced

1 tsp cinnamon

1/4 tsp ground cloves

½ cup chopped curly parsley

3 T chopped mint

1 tsp lemon juice

3 T chopped black olives

For serving: Sliced lemons, AIP Hummus, Olives, Parsley

  1. In a medium saucepan, cover the yucca with water and bring to a rolling boil. Let cook, uncovered, for about 20 minutes until fork tender ensuring not to overcook. Drain the yucca and place in a blender with garlic salt. Blend until a dough forms.
  2. Place dough in a small bowl. Using a spoon, stir in the olive oil then the arrowroot. The dough will be very tacky. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  3. While the dough cools, cook your pork, onions, and garlic in the saucepan over medium-high heat until browned and cooked through. Turn the heat to low and stir in the spices, herbs, lemon juice, olives and salt to taste. Let cook for 5 additional minutes. Set aside.
  4. Coat your hands generously with arrowroot flour and divide the dough into 2 equal portions. Make 2 6-inch circles about ¼ inch thick. If dough is too sticky to handle, sprinkle on more arrowroot!
  5. Spoon pork mixture into center of dough (you’ll have extra for another meal!), leaving a 1-inch border. Fold all 4 sides of the dough towards the center, leaving an opening. Spoon extra pork filling into the center and place leftovers in the fridge.  (P.S. Don’t wash your pot out yet)
  6. Brush dough with 1 tsp olive oil and bake in oven for 20 minutes on middle rack. Turn oven to high broil, move baking sheet up to top 1/3 of oven, and broil for an additional 2-3 minutes watching carefully so it does not burn.
  7. Now heat the last 1 tsp oil in your pot on medium-high heat. Using a large spatula, carefully place hand-pie into hot oil and fry the bottom for 2 minutes (this creates the necessary crispiness of a traditional pie). Do the same with the second pie.
  8. Let cool 5 minutes before serving with lemon, tahini, olives and parsley accoutrements and a cucumber-parsley salad.

BBQ Chicken Pizza (Paleo, AIP)

bbqchickenpizza2_edited.jpg

This BBQ pizza recipe was one of the first “meatzas” I made when I started AIP. Following a Paleo diet prior to AIP, I would occasionally order gluten-free pizzas on the weekend, but they were never good and the flavor was a mix between cardboard and tomato-flavored straw.

 

This BBQ Chicken Pizza’s base is actually made from ground chicken thighs! It’s pretty neat how baking protein into a thin patty makes a “crust” that holds up quite well to toppings and hand manipulation.

 

The BBQ sauce is equals parts sweet and tangy and even without the smokey flavor of peppers, it’ll still feel like you’re eating the real stuff.

 

Did you know that KC Naturals makes a legit nightshade-free BBQ Sauce!? You can buy it on Amazon now!

 

 

BBQ Chicken Pizza

Prep Time 00:15 Cook Time 00:25 Serves 2

Ingredients

  • Cherry-Thyme BBQ Sauce:
  • 1 1/4 cups pitted and halved cherries
  • 1 tsp finely chopped thyme
  • 1 tsp lemon zest
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • Salt, to taste
  • 3 slices uncured bacon, chopped
  • BBQ Chicken Pizza:
  • 1 lb pastured, organic chicken thighs
  • 1 tablespoon each chopped oregano and parsley
  • Smoked sea salt to taste

Directions

For the sauce:

  1. Bring the cherries to a low simmer in a small pot over medium-low heat. Once they start to release some of their juices (3 minutes or so), stir in the chopped thyme, lemon zest.
  2. Let reduce for 5 more minutes and now add in your apple cider vinegar, coconut sugar, and salt (to taste).  Simmer for an additional 10 minutes periodically using a rubber spatula to break open the cherries. Transfer sauce to blender to cool.
  3. Cook the chopped bacon in the same saucepan until crispy. Set aside bacon pieces and pour leftover bacon fat into the blender with the cherries. Blend until pureed. Set aside sauce while you make the crust.

 

For the pizza:

  1. Preheat oven to 350 degrees. Place a pizza pan on top of a baking sheet. If you do not have a pizza pan, line a baking sheet with parchment paper.
  2. Place chicken thighs and oregano in blender and puree until a paste forms.
  3. Using your hands, spread the mixture into a round-shaped pizza crust on the pan. Sprinkle lightly with smoked sea salt (or regular sea salt). Bake for 15 minutes on middle rack.
  4. Remove from oven. Using a paper towel, pat dry the extra fat that has risen to the top of the crust. This will help ensure a crispier crust. Spread Cherry Thyme BBQ sauce on crust (leaving an empty ½ inch border).
  5. Top with crumbled bacon and return to oven for additional 5 minutes.
  6. Let cool a couple minutes, garnish with parsley, and slice into wedges. Serve with a large salad!

 

 

 

 

 

Cherry-Thyme BBQ Sauce

Makes enough for 1 pizza | 25 minutes

1 ¼ cups pitted and halved cherries

1 tsp finely chopped thyme

1 tsp lemon zest

1 T ACV

1 T honey

Salt, to taste

3 slices uncured bacon, chopped

 

  1. Bring the cherries to a low simmer in a small pot over medium-low heat. Once they start to release some of their juices (3 minutes or so), stir in the chopped thyme, lemon zest.
  2. Let reduce for 5 more minutes and now add in your apple cider vinegar, coconut sugar, and salt (to taste).  Simmer for an additional 10 minutes periodically using a rubber spatula to break open the cherries. Transfer sauce to blender to cool.
  3. Cook the chopped bacon in the same saucepan until crispy. Set aside bacon pieces and pour leftover bacon fat into the blender with the cherries. Blend until pureed. Set aside sauce while you make the crust.

 

BBQ Chicken Pizza

Serves 3-4 | 25 minutes

1 lb pastured, organic chicken thighs

1 T chopped oregano

1 T chopped parsley

Smoked sea salt to taste

  1. Preheat oven to 350 degrees. Place a pizza pan on top of a baking sheet. If you do not have a pizza pan, line a baking sheet with parchment paper.
  2. Place chicken thighs and oregano in blender and puree until a paste forms.
  3. Using your hands, spread the mixture into a round-shaped pizza crust on the pan. Sprinkle lightly with smoked sea salt (or regular sea salt). Bake for 15 minutes on middle rack.
  4. Remove from oven. Using a paper towel, pat dry the extra fat that has risen to the top of the crust. This will help ensure a crispier crust. Spread Cherry Thyme BBQ sauce on crust (leaving an empty ½ inch border).
  5. Top with crumbled bacon and return to oven for additional 5 minutes.
  6. Let cool a couple minutes, garnish with parsley, and slice into wedges. Serve with a large salad!

Note: If you don’t follow AIP, I suggest adding tomato slices, and grassfed/raw cheese!

Mini Blackberry Tarts (Paleo, AIP, Vegan)

 

paleo blackberry mini tarts vegan

 

These are ah-mazing with an emphasis on the “ah”… open your mouth real wide for these babies. I adapted the lovely Jessica Flanigan’s recipe over at AIP Lifestyle. She makes incredible AIP-only recipes and takes consistently beautiful photos, unlike mine. Frankly, when I took this shot, it was rainy and I wanted to eat the dang dessert. Anyways, I decreased the sugar & time from her original recipe. Bonus.

So we went to the Blues Fest this weekend. Always the best people watching. Two highlights: a drunk adult male in a safari hat with a pouty baby face because we didn’t want to be friends with him. Mostly because he was 2 sips of Budweiser away from vomiting on us. The second: My fiance forgot my fork at home (egregious, I know) and I couldn’t eat my beef & sweet potatoes, so he yelled ‘Does anybody have an extra fork!!!!?’ in a crowd of thousands of drunk festival goers. A family nearby donated me their baby’s two-prong tiny plastic fork, and I ate my meal with pride. Then wondered if I was swapping spit with a 3 month old. Anything for beef, right?

 

Mini Blackberry Tarts (makes 5 mini tarts)

Recipe adapted from Autoimmune Paleo Lifestyle Strawberry-Lemon Tart

Recipe can be easily doubled for a larger gathering

12 oz organic blackberries

1 T honey

1 T lemon juice

1 tsp lemon zest

1/8 tsp salt

1/4 c + 1 T sweet potato flour 

1 T + 2 tsp tapioca starch

2 T + 2 tsp coconut oil, melted

Whipped coconut cream for serving

1. Bring washed blackberries, lemon juice, and coconut sugar to a boil over medium heat in a small sauce pan. Let simmer, covered, for about 15 minutes until they thicken and become syrupy. Drain over a strainer to remove extra liquid and set aside.

2. Preheat oven to 350 degrees. Line a muffin pan with 5 silicon muffin liners.

3. Combine sweet potato flour, tapioca starch and salt in a mixing bowl.Stir in lemon zest and melted coconut oil and mix well until fully combined and a moist (sorry) flour forms.Press 1 T evenly into the bottom of the silicon muffin liners. Bake on middle rack for 8-9 minutes until lightly golden brown.

4. Top the baked crusts with the strained blackberries. Place in freezer for 25 minutes to cool quickly or you can put in fridge for 1 hour, if you have time.Serve with whipped coconut cream.

Tartelette au Sucre (Refined-Sugar Free Tarts)

 

tarteausucre_edited.jpg

 

 

Looking for a refined-sugar free mini Paleo treat? Try these Paleo Tarts! Personal-size treats make portion control easy & this lifestyle sustainable!

 

I fell down the Paleo treat rabbit hole recently. A lot of them are still sugar-free in my household, but this one does have a little bit of sweetener in it. It’s probably my favorite Paleo dessert I’ve ever come up with on the fly. I was jonesing for some sugar pie, a French Canadian dessert that is literally sugar sauce in a pie crust.

 

Growing up, I spent time in Montreal visiting family every summer. We would always grab some tarte au sucre (essentially, sugar pie) always a meal of BBQ and fries. For some reason, BBQ is kind of a big deal up there. I mean, why wouldn’t it be? It’s friggin’ delicious.

 

“Sugar Pie” sounds like the least Paleo food in the world, but I’m not one to ignore an incessant craving. The crust is made from sweet potato flour which adds sweetness without adding a lot of sweetener. In fact, there’s only a few tablespoons of raw honey or coconut sugar in this recipe!

 

You’ll be able to stop at just one because they are nice and rich. The filling is thick, sweet and interestingly also made from sweet potato and coconut milk! Hey, real food treats are what I’m about!

 

Don’t be intimidated by the long-ish looking recipe by the way. It’s incredibly easy to put together!

 

 

Paleo Tartelette au Sucre (“Sugar Pie”) 

makes 5 tartelettes | 20 minutes

Ginger Graham Crust

1 T raw honey (for AIP) or coconut sugar

1 tsp grated fresh ginger

1/8 tsp fine sea salt

¼ c + 1 T sweet potato flour

1 T + 2 tsp tapioca starch

3 T coconut oil, melted

1. Line a muffin pan with 5 silicon muffin liners. Preheat oven to 350 degrees.

2. Combine coconut sugar (or honey), sweet potato flour, tapioca starch and salt in a mixing bowl. Stir in ginger and melted coconut oil and mix well until fully combined and a moist flour forms.Press about 1 T flour into muffin cups creating a shallow “bowl”. Make sure the bottom and sides are even thickness to ensure proper/even baking.

3. Bake on 2nd lowest rack for 9 minutes until lightly golden brown. Make sure not to let it bake too long or they will crumble.Remove liners from pan (but not the crusts from the liners yet!). Set aside to cool while you prepare the pie filling below.

Sucre Filling

2 T cold water

2 T raw honey (for AIP) or coconut sugar

1 T coconut oil

¼ cup well-mashed sweet potato (orange variety)

2 T coconut cream (from top of coconut milk can), divided

Whipped coconut cream (optional)

1. In a small saucepan, bring water and coconut sugar/honey to a low boil. Let bubble for 2 minutes while whisking continuously.Now stir in coconut oil or ghee and only 1 T coconut cream and return to a low boil. Tilt pan towards you and continue to whisk until the mixture thickens to a melted caramel thickness (1-2 minutes).

2. Add in the mashed sweet potato and whisk vigorously to emulsify. There should be no clumps.Remove from heat and whisk in remaining 1 T coconut cream until smooth.

Assembly

  1. Place 1 T pie filling into cooked crusts and smooth it down with back of a spoon. Leave a little crust perimeter.
  2. Freeze for 30 minutes in the silicone liners. Remove from freezer and serve with fresh whipped coconut cream, if desired.