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My favorite Paleo treats

Blog

A blog about health and wellness, inside and out.

 

My favorite Paleo treats

Alisha Meyer

Cauliflower Mac & Cheese

Ingredients

  • 1 1/2 heads Cauliflower
  • 2 T. Grass-fed Butter or coconut oil
  • 1/2 t. Real Salt
  • 1/4 C. Water
  • 2 T. Grass-fed Butter or coconut oil
  • 1 small Yellow Squash (Summer squash) or butternut squash, cut into small cubes
  • 1 small Carrot, peeled and diced
  • 1/2 Small Sweet Onion, diced
  • 1/2 t. Garlic Powder
  • 3/4 t. Ground Mustard
  • 1 t. Real Salt
  • 1 can Coconut Milk
  • 1 Egg Yolk
  • Pepper, to taste

Instructions

FOR THE CAULIFLOWER:

  1. Option 1 - Cut the stalks and leaves off of the cauliflower and break it into small pieces. Add the cauliflower to pot with one cup of water and set it to manual on lower pressure for 3 minutes.

FOR THE CHEESE SAUCE:

  1. Heat the 2 T. butter in a saucepan over medium/high heat. Add the squash, carrot, onion, garlic powder, mustard, and salt to the melted butter.
  2. Sauté for 5 minutes, or until onion is translucent. Add the can of coconut milk to the saucepan and bring to a simmer. Allow to simmer for about 10 minutes, or until the vegetables are tender and the coconut milk has reduced by 2/3 and is thick.
  3. Pour the vegetables and coconut milk into a blender and puree until very, very smooth. Immediately add an egg yolk to the puree and blend well. The hot puree will cook the egg which will thicken the sauce and give it a rich texture.
  4. Check seasonings and add more salt or pepper to taste.
  5. Pour over the hot cauliflower and toss to coat.
gluten-free-vegan-samoa-cookies.jpg

Serves: 16 bars

Ingredients

For the shortbread crust

  • ⅔ cup coconut flour
  • ¼ teaspoon kosher salt
  • 3 tablespoons pure maple syrup
  • ⅓ cup coconut oil, solid
  • For the caramel coconut filling

  • ½ cup creamy almond butter
  • ⅓ cup pure maple syrup
  • ⅓ cup coconut butter (coconut oil can be subbed)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¾ cup unsweetened shredded coconut, toasted
  • ¾ cup 72% dark chocolate, chopped

Directions

  • Preheat the oven to 350ºF. Line an 8x8” square pan with parchment paper and grease with coconut oil.
  • Combine coconut flour and salt in a bowl. Add the maple syrup and coconut oil and stir until fully combined and a large dough ball forms, making sure to press out any clumps of coconut oil. I used my hands at the end to bring the dough fully together - you want it to be completely smooth. You can also mix it in a stand mixer fitted with the paddle attachment.
  • Press the dough into the prepared pan. Bake for 15-17 minutes, or until golden brown around the edges. Let cool completely.

For the filling

  • Combine the almond butter, maple syrup, coconut butter or oil, vanilla, and salt in a small saucepan and heat until all of the ingredients are melted and thoroughly combined. Alternatively, you can heat the ingredients in the microwave for 45 seconds, or until melted and smooth. Add the toasted coconut and stir in. Pour over the crust and let cool in the refrigerator until set. Cut in 16 squares.
  • Melt ½ cup of the dark chocolate in a small bowl in the microwave, and stir until smooth. Dip the bottom of each bar into the dark chocolate, scrape off the excess chocolate on the side of the bowl, and place on a parchment lined baking sheet to set.
  • Melt the remaining ¼ cup dark chocolate in the microwave and transfer to a small piping bag or zip lock bag with the corner snipped off. Drizzle the chocolate over the bars.
  • Store leftovers in the refrigerator or freezer - they’re delicious frozen!

Ingredients - THESE ARE MY FAVORITE

  • 1 cup (100 grams) Almond flour
  • 1/4 cup (32 grams) coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (84 grams) coconut oil or unsalted butter, room temperature (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)
  • 3/4 cup (150 grams) coconut sugar or brown sugar
  • 6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature1
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, room temperature (or 1 chia egg for vegan)
  • 1 1/4 cups semi-sweet chocolate chips, make sure to use paleo friendly chocolate chips

Directions

In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.

  1. In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
  2. Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
  3. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  4. Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into smaller balls but then you need to adjust the baking time. Place 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  5. Bake for 11-14 minutes (if using coconut sugar) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
  6. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.