so carrot cake is like THE cake that is a true treat in my mind. i don’t know if it’s the cream cheese frosting or the multiple additions of raisins, walnuts, or even coconut/pineapple, but every time i hear or see or eat carrot cake, i want some more. this loaf is truly PERFECT for any day of the week as a breakfast, snack, or dessert, because it checks off all those boxes and fixes the craving, but it isn’t as heavy or sweetened as a full on cake might be. it’s a recipe that’s honestly just necessary, and i’m SO EXCITED to share it today!
stir fry is a sneaky thing. in my book, it’s sneaky in the sense of being absolutely PACKED with vegetables & minimally fluffed with excess/unnecessary extras. this sesame basil beef stir fry is hands down my favorite thing i’ve come up with [as of this moment] because it is JUST SO TASTY & is so simple!! each + every time i have made this, i am surprised by the deep flavors of the sauce, vegetables, & steak — all separately & more together!
okay so i came up with this brownie recipe and ingredient combination by the request of my mini me (@jozlow) to make a bar with espresso in it!!
to be honest, you might not know there was straight coffee or espresso grounds in this, but it enhances the brownie flavor so much that you just can’t leave it out! [realistically, you can leave it out if you want, lol, but it really does make the flavor that much better].
even the walnuts come THRU in this brownie batter and batch… they make it SO indulgent and so good.
in this recipe, i use the SIMPLE MILLS chocolate muffin & cake mix, which i picked up at whole foods [they also have it at mariano’s]. it’s a paleo baking mix that you can use to make muffins or cake or cupcakes, or now with my recipe: BROWNIES!!! to be honest, one of the things i legit love about this is that a serving size is 2 brownies, & the nutrition facts are outrageously flattering. for 2 brownies… it’s… just over 100 calories… how is that possible?! the mix is made with clean ingredients, keeping it free of gluten, dairy, grains, soy, refined sugar. which means it really fits my blog and everything i make on here!! so i can have a brownie with lunch [or breakfast if you are feeling bold] without feeling weighed down by the density of those normally heavier baking ingredients!
okay! here’s how i make the brownies:
i started by melting the coconut oil, and letting it cool to room temperature, because i mix it with eggs, and the last thing i want is for it to be too hot that it starts to cook the eggs. NO. so let the coconut oil cool on the side before you start mixing!
to the cooled melted coconut oil, add eggs and vanilla, and mix until they are combined. next, you’ll add the coffee grounds or espresso grounds. a lot of recipes prefer using espresso or instant coffee powder, and that’s because normal coffee grounds could really change the texture of the brownie if they aren’t used appropriately, or are used in excess. my recipe & the way i tested it was completely successful and DELISH using plain old coffee grounds, (just 1.5 tbsp!). so combine the coffee grounds to the wet ingredients, and combine. next, add your coconut sugar. once combined, finish the mixture by adding the SIMPLE MILLS chocolate muffin & cake mix! lastly, you can add the walnuts to the batter here, or just sprinkle them all over the top once your batter is poured.
when everything has been mixed, pour the batter into a parchment-lined or greased 9×13 baking dish or pan. and bake on 350F for ~30-35 minutes.
› 7 tbsp coconut oil, melted + cooled
› 3 eggs
› 1 tbsp vanilla extract
› 1.5 tbsp espresso or coffee grounds
› 3/4 cup coconut sugar
› 1/2 cup walnut pieces
HOW TO MAKE »
- set oven to 350F.
- melt the coconut oil, & let it cool to room temperature.
- to cooled melted coconut oil, add eggs & vanilla. mix until combined.
- add coffee grounds or espresso grounds. stir to combine with wet ingredients.
- add coconut sugar. stir to incorporate.
- add the SIMPLE MILLS chocolate muffin & cake mix to wet ingredient mixture.
- add the walnuts to the batter [or sprinkle them all over the top once your batter is poured in baking pan]
- pour brownie batter into a parchment-lined or greased 9×13 baking dish or pan.
- bake on 350F for ~30-35 minutes.
BANANA BREAD. can it get any more classic? i’ve been wanting to create my own banana bread recipe for a while, & i finally did it! it’s free of all the following: gluten, grains, dairy, soy, nuts, refined sugar. when it came out of the oven, i just had to sample it before i even took these photos, & trust me when i say this — my BANANA BREAD has been LANDED. it’s fluffy, dense, moist, full of banana flavor, & completely heavenly. let’s get to it!
reese’s peanut butter cups used to be my absolute favorite candy. the PB middle was always the best part, & i’d eat all the chocolate off the outside first to save the best for last. this new nut butter cup recipe is my new reese’s!! with 2 mixtures to layer into the nut butter cup, the chocolate mixture + the nut butter mixture, you get the reese’s vibe immediately!! the sunbutter [of sunflower seeds] is the closest in texture & flavor to peanut butter, in my opinion, and it is a little salty, so it was my choice of substituting for these nut butter cups… time to build it up, butter cup
my KALE BASIL PESTO is not only paleo but has such vibrant pesto flavor. this pesto is so easy to make in the food processor; it comes together just like that & it’s bursting with the perfect combination of flavors ~ basil, garlic, lemon, pine nuts. the nutritional yeast provides a salty flavor that reflects the usual parmesan flavor in most traditional pesto! it’s the perfect addition here.
one night i had the idea to make a fried rice [with a cauliflower substitute] after seeing a simple video of making a panfried rice with just soy sauce. i wanted to adapt it to use the ingredients that i use regularly, so i figured i’d just be testing it out… turns out, the flavor came THROUGH & it was truly spot on, delish, and a perfect substitute, so it stays ! my chicken fried [cauliflower] rice is perfect for a quick & easy weeknight dinner, to make ahead & take for lunch at work, or really any meal at any time. it takes no longer than ~15minutes MAX to get it from fridge to bowl, & the flavor packs a punch in the best way!
i recreated these cinnamon blueberry pancakes from a pancake recipe that my mom made for us growing up. the cinnamon in the pancake makes it so warm on top of being an ultra soft + fluffy pancake, & the blueberries heat up while cooking and are bursting by the time you eat the pancakes!!
these fajitas come together so quickly & i want to bet that you probably have most of these seasonings in your stock!! that’s all it takes for the chicken, plus some vegetables to saute with the chicken to make a solid pan of fajitas!! & if you want the full taco night vibe [in my form], make some guac + roasted SP to top it all off !
it almost feels like i don’t need to post how i make guac, because i feel like guac is kind of a thing that most people [probably?] know how to make! BUT… for those who don’t, HERE YA GO!!! my guac is fresh n tasty, like most guacs [lol]. simple & light, too!! and no additives, just natural ingredients! Continue reading