I’m baaaaaaack. [titillating pause, I know]
I took the last month off to do some thinking about … well a lot of things. Big things. Like continuing my maternity leave from occupational therapy. What to do about the blog. How to get into a routine with Grace that was respectful of both of us individuals. Where to set boundaries in parenthood + beyond. Whether or not I should take the leap with some business ideas. I needed clarity.And clarity is what I got.
I decided on a few things:
- I’m going to set limits on how often I post + always post with purpose. I will be posting 2 to 3 times a week. Likely one recipe + one to two articles. This ensures high quality content for you guys and less burn-out for me.
- I’m going to shift the focus of the blog slightly from simply an AIP recipe blog to a real food [mostly AIP] + lifestyle + motherhood blog that incorporates my passion for non-toxic beauty, outdoor living, & baby-everything.
- I’ve started working as a Consultant for Beautycounter. After using their skincare + makeup every day for the last 6 months, I’m in love. My skin has never looked better + I’ve finally found the beauty solution for lowering my toxin load while still getting the benefits of anti-aging formulas, skin-brightening creams + gorgeous make up that fulfills the hole in my heart that Sephora left. I’ll be sharing product reviews, make-up tutorials + the skin care routine that has this new mom looking bright-eyed + bushy-tailed every morning! Hint: It’s the Rejuvenating Night Cream!
- I’ll be starting a segment on Nourishing Littles, including how/when to introduce foods + the best foods for optimal cognitive and neurodevelopment.As a WELCOME BACK offer, I’m partnering with Power Balls … my #1 AIP Purse Snack of Choice. Each pack contains two balls and 12 grams each of protein, fat and carbs… making it a perfectly balanced snack or treat. My favorite flavors? Vanilla (tastes like cake), Orange Cranberry (tastes like a Starbucks scone) + Snickerdoodle (tastes like a snickerdoodle, duh)
Chocolate-Covered Power Balls
- Freeze Power Balls for 20 minutes until solid.
- Mix coconut oil, cocoa and honey in small bowl til smooth. Dip and roll Power Balls in chocolate until well coated. Place on parchment lined plate and return to freezer until solid. Repeat this step until all chocolate is used up (2 to 3 coatings), sprinkling with flaked sea salt after the last dipping!
- Store in refrigerator and enjoy.
I prefer using the Snickerdoodle, Carob, Chocolate or Vanilla Power Balls for this recipe!
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!
Paleo Pumpkin Blondies
1. Preheat oven to 350 degrees. Line the bottom of an 8x8 inch glass dish with parchment paper.
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!
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
Grain-free, Dairy-free Paleo & AIP-Friendly cheesecake with a graham cracker crust!
My latest guest post for Autoimmune-Paleo is for this truly delicious Sweet Potato Pie Cheesecake that will be an addition you certainly want for your holiday dessert table.
My husband who is a sugar-fiend and only likes the most decadent treats said this is his favorite treat recipe I have ever made!
It really does taste and feel like cheesecake (magic) and the crust is nice, deep, and nutty (without the nuts) flavor that holds together well (see photo for proof). Be sure to add this simple recipe to your menu today!
The crust even has that reminiscent graham cracker flavor that reminds me so dearly of the holidays. My cheesecake filling even includes probiotics, it’s light, fluffy and smooth and made with my all-time favorite allergy-friendly baking ingredient: sweet potato!