Browsing Tag:

paleo

Paleo S’mores Cookies

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Anyone else feel like it can’t truly be summer until you’ve eaten a s’more? They are such an iconic food. I’ve not found an American who has never eaten a s’more! Even my 4-year-old, who doesn’t know what M&M’s are, knows what a s’more is!

Finding a healthy alternative to this timeless classic can be tricky. Especially when you cut out dairy, grains, and processed sugar. Is it even possible?!

I’m here to say, YES! It’s not your traditional s’more, and honestly, I do miss the crunch of a graham cracker a bit, but these are chewy and gooey, just like the inside of a good s’more should be. These are dairy and grain-free, however, I wasn’t able to find a way to make them nut-free. Almond flour is just so versatile.

I supposed the honey could be subbed for another type of sweetener, but I really like the honey flavor as it reminds me of graham crackers.

 

What’s your favorite iconic summer food? Let me know in the comments below!

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Paleo S'mores Cookies

The perfect summer cook out cookie
Prep Time5 mins
Cook Time12 mins
Course: Appetizer, Dessert, Snack
Cuisine: Dairy-free, Gluten Free, Paleo
Keyword: Cookies, Dairyfree, Gluten Free, grainfree, Paleo
Servings: 18

Ingredients

  • 1 3/4 Cup Almond Flour
  • 3/4 Cup Tapioca Starch can sub arrowroot
  • 3 Tbsp Coconut Flour
  • 1 Tsp Baking Powder
  • 2 Tbsp Coconut Sugar
  • 1 Tbsp Grass Fed Gelatin
  • 2 Large Eggs
  • 1/2 Cup Coconut Milk
  • 1/4 Cup Raw Honey
  • Chocolate Chips
  • Mini Marshmallows I use Dandies Brand

Instructions

  • Heat oven to 350 and line baking sheet with parchment paper or silicone baking sheet
  • Add your dry ingredients into a large mixing bowl and mix
  • Next, add your wet ingredients and stir until a smooth batter forms
  • Fold in Marshmallows and Chocolate Chips
  • Use a spoon to drop heaping tablespoon fulls of cookie dough about an inch apart on the cookie sheet. The cookies will rise and spread out some, but not significantly
  • Bake for approx. 12 minutes, or until the tops become golden brown and the marshmallows begin to swell and roast on the cookies
  • Remove from oven and allow to sit on a baking sheet for another 2-3 minutes before placing on a cooling rack
  • Enjoy warm!
Strawberry Beet Paleo Waffles with Chia Strawberry sauce – Grain-Free, Dairy-Free, Refined sugar-free

Strawberry Beet Paleo Waffles with Chia Strawberry sauce – Grain-Free, Dairy-Free, Refined sugar-free

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I love coloring food in natural ways. It is one of my favorite things to do. I mean who doesn’t love green grinch muffins, or blue under the sea pudding, or pink waffles at Valentine’s day?!

 

 

Sadly, these waffles are harder to keep pink than I realized. I tried this recipe about 4 times. The waffles came out amazing, but the color is dulled in the cooking process.

That said, they are still pink-ish inside, and SUPER TASTY! Especially paired with the sweetest tart chia strawberry sauce I’ve ever had.

These waffles are LOADED with flavor and nutrients. Containing beet powder, and strawberries for loads of antioxidants, as well as collagen peptides, chia seeds, eggs and almond flour making them protein-rich. You won’t be hungry after these, that is for sure.

They are also super easy to whip up in a hurry and makes enough for 8 waffles. I like to make a batch every week or two and freeze them for Addie’s breakfasts! I pop them in our convection oven for a few minutes and they are as good as fresh.

 

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Paleo Beet and Strawberry Waffles with Chia Strawberry Sauce

These pink waffles are just the right treat for your valentines day breakfast in bed. And bonus points because they're healthy!
Prep Time5 mins
Cook Time10 mins
Course: Breakfast, Snack
Keyword: Beets, Breakfast, Dairyfree, Gluten Free, Paleo, Valentines, Vegan, Waffles

Equipment

  • Waffle Maker

Ingredients

  • 1 Cup Almond Flour
  • 1 Cup Arrowroot Starch
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 2 Scoops Vanilla Collagen Peptides
  • 2 Tbsp Beet Powder Love Beets brand
  • 3 Tbsp Chia Seeds
  • 1/2 Tsp Cinnamon optional
  • 3 Large Eggs
  • 1/4 Cup Full Fat Coconut milk
  • 1/2 Cup Strawberry Puree See directions
  • 1 Tbsp Raw Honey

Strawberry Sauce

  • 12 oz Frozen Strawberries
  • Juice of half a Lemon
  • 1 Tsp Raw Honey
  • 1 Tbsp Chia Seeds

Instructions

  • Start by heating your waffle iron to medium heat
  • Next, mix all of your dry ingredients together
  • Now, rinse your frozen strawberries with warm water to soften them. I use a 12 oz bag from Aldi, and just fill it with warm water to thaw them
  • Add all your strawberries to a high-speed blender or food processor and blend until smooth
  • Add 1/2 cup of your pureed strawberry to your dry ingredients, along with your eggs, milk and raw honey
  • Mix well, and spoon your batter onto the heated iron to allow the waffles bake
  • While your waffles are baking, add the lemon juice, honey, and chia seeds to the remaining strawberry puree and pulse to mix
  • Top your warm waffles with the strawberry sauce and enjoy!

Notes

My iron has a self-timer and beeps when they are done, if yours does not, it shouldn't take longer than 6-10 minute
Paleo Pesto Beet Noodles – Vegan, and Nut-Free

Paleo Pesto Beet Noodles – Vegan, and Nut-Free

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There is something about eating raw veggies in the winter. It’s like a little ray of summer sunshine.

I don’t know about you, but I tend to crave warm, comfort foods as the weather turns bitter. But did you know there is a lot of value in eating raw veggies too? While some vegetables become more nutrient available through the cooking process, others lose up to 50% of their water-soluble vitamins, like C and B. That said, if you’re only eating cooked veggies during the winter months, you may be missing out on a load of helpful vitamin C. An essential vitamin that could boost your immune system while it is struggling in the winter due to lack of activity and sunlight.

 

This pesto beet salad is super easy to make and happens to be dairy-free making it vegan-friendly. It is also nut-free! It’s light and bright and the perfect side dish or lunch. You could also easily add grilled chicken and make it a meal!

 

If you make this, please let me know what you think in the comments!

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Paleo Pesto Beet Salad - Vegan, Nut-Free, Low-Carb

This bright side dish is sure to bring some sunshine to the cold winter months
Course: Appetizer, Dinner, Salad, Side Dish
Cuisine: Dairy-free, Gluten Free, LowCarb, Nut-FRee, Paleo, Vegan
Keyword: Beets, Dairyfree, Gluten Free, Low-Carb, Paleo, Quick

Ingredients

  • 16 Oz Beet Noodles I buy premade spiralized noodles from Whole Foods
  • 1/2 Cup Avocado Oil
  • 1/4 Cup Sunflower Seeds
  • 1/2 Cup Fresh Basil
  • 1/2 Cup Fresh Parsley
  • 1/3 Cup Nutritional Yeast
  • 1/2 Tsp Minced Garlic
  • 1/2 Tsp Sea Salt
  • Juice of half a lemon
  • 1/4 Tsp Ground Black Pepper *Optional

Instructions

  • Add all your ingredients except your beet noodles in a high-speed food processor or blender
  • Blend until smooth
  • Add the pesto to your beet noodles and incorporate carefully using tongs, making sure to cover all the noodles
  • If your pesto is too thick, add more oil or a half teaspoon of water to thin it out
Paleo Pear & Cranberry Muffins – Grain-Free, Dairy-Free, Nut-Free, Refined Sugar Free

Paleo Pear & Cranberry Muffins – Grain-Free, Dairy-Free, Nut-Free, Refined Sugar Free

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I have a thing with muffins.

I think they may be my favorite thing to make, and these pear & cranberry muffins are no exception. I had a few folks asking for a nut-free recipe since most of my baking usually involves almond flour. I don’t tolerate some of the other gluten-free flours, like cassava and tigernut, plus we try to stay low carb, so that left me with coconut flour.

Don’t get me wrong, I LOVE coconut flour, but it can be extremely finicky. It can cause the texture to become grainy, or the overall product insanely dry. BUT, these muffins are anything but grainy or dry.

They are deliciously moist and light. Not too dense, and not at all overly heavy. Just filing enough to stand on their own for a grab and go breakfast, and light enough to be an afternoon snack.

I love the gentle sweetness the pear brings, and the bright sharpness of the fresh cranberries. I have not tried it with dried cranberries, but if you do, let me know how it goes! I imagine it would make the overall muffin sweeter, and remove some of the sharpness you get from using fresh cranberries.

I hope you enjoy these muffins as much as I do! They would make a great pre-thanksgiving dinner snack or a beautiful addition to any Christmas day brunch. I can promise you; they will be made for Shirley’s 1st birthday party as a great sweet alternative to the cupcakes my mom will be making!

Let me know what you think in the comments!

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Paleo Cranberry Pear Cardamom Muffins - Nut-Free, Dairy-Free, Grain-Free, Low-Carb

These warm and spicy muffins are the perfect treat for your pre-thanksgiving indulgence, or on Christmas morning.
Prep Time8 mins
Cook Time18 mins
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American, Dairy-free, Gluten Free, LowCarb, Nut-FRee, Paleo
Keyword: Dairyfree, Muffins, Winter Flavors
Servings: 12
Calories: 119kcal

Ingredients

  • 1/2 Cup Coconut Flour
  • 1/4 Cup Arrowroot Starch Can sub Tapioca Starch
  • 2 Scoops collagen peptides Vanilla flavored
  • 4 Tbsp Coconut Sugar
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1 Tsp Cardamom
  • 1 Tsp Cinnamon
  • 1/4 Tsp Sea salt
  • 1/2 Tsp Apple Cider Vinegar
  • 2 Tbsp Coconut Oil melted
  • 1 Tsp Vanilla extract
  • 1/4 Cup Coconut Milk
  • 5 Large Eggs
  • 1/3 Cup Cranberries chopped
  • 1 Cup Pears skinned and diced

Instructions

  • Start by preheating your oven to 350.
  • Next, mix together your dry ingredients in a medium-sized mixing bowl
  • Add your wet ingredients to your dry and stir well. Let sit for 2-3 minutes to allow the coconut flour to absorb the liquid
  • Next fold in your pears and cranberries
  • Spray a muffin tin or line with paper liners, and fill cups about 1/2 full
  • Bake in preheated oven for 18-20 minutes
  • Remove from oven and let cool for 3-5 minutes before removing from muffin pan

Notes

I have never made these with 
Instant Pot Spaghetti Squash

Instant Pot Spaghetti Squash

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Spaghetti squash. I love it, and I hate it. It always takes so much effort to cook…

UNTIL NOW! I introduce to you, the easiest instant pot spaghetti squash recipe ever!

No more cutting into a hard uncooked squash to scrape out seeds and roast in an oven for what feels like forever. This recipe only calls for 12-15 jabs of a knife into the flesh of the squash before putting the entire thing, along with a cup of water, into your instant pot for 18 minutes or so minutes(depending on the size of your squash). You can see from the above picture; my squash was just shy of 3 1/2 lbs.

I like to cook a squash every week and use the noodles for different recipes throughout the week, or for lunches for Addie and I. While spaghetti squash is low carb, it does not lack in flavor and versatility. I use it for my morning n’oatmeal sometimes, and I use it in casseroles like my, Salmon Veggie Noodle Casserole, I eat it plain with some sea salt and coconut oil.

Spaghetti squash is low in calories but high in fiber, vitamin C, manganese, and vitamin B6. It, like many other winter squash and veggies, is high in beta-carotene. This, along with vitamin C, makes it an antioxidant powerhouse in its respective way, and a valuable part of your winter diet.

One of the pros of cooking it in the instant pot whole is also that the stringy noodles stay a little more al-dente, of which I’m a big fan. I don’t know about you, but I don’t love soggy noodles. Cutting the squash widthwise rather than lengthwise also makes delicate long strings of “noodles as well.

Give this recipe a try and let me know what you think! Just be mindful of the size of your squash and know that you may need to adjust your timing a little.

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Easy Instant Pot Spaghetti Squash

This recipe is easy enough anyone can make it! It will have you eating this tricky squash on the regular.
Prep Time5 mins
Cook Time18 mins
Course: Dinner, Side Dish, Snack
Cuisine: American, GlutenFree, Ketogenic, LowCarb, Paleo
Keyword: Gluten Free, keto, Low-Carb, Paleo, Vegan, Veggies

Equipment

  • Instant Pot

Ingredients

  • 1 3.5 lb Spaghetti squash you can use a different sized squash but you'll need to adjust cooking time to accommodate

Instructions

  • Start by rinsing off your squash and removing any stickers or labels that may be on it
  • Next, you will use a sharp knife to carefully pierce the squash about 12-15 times all over. This will help it ventilate and breathe as it's cooking
  • Add a steamer basket or tray inside your instant pot so your squash isn't setting on the bottom of the pan
  • Add 1 cup of water, and your squash to the basket
  • Close the lid and seal the vent on your instant pot
  • Press the PRESSURE COOK button and set time to 18 minutes. Again, note, if your squash is heavier, it may need 2-3 more minutes, or if it's smaller, less time
  • After your instant pot completes the 18 minutes, allow it to depressurize for 10 minutes. It should unlock on its own at this point, but if it does not, you can manually unseal and depressurize the pot
  • Carefully remove your squash and place on a cutting board. Let sit for a few minutes to cool
  • Once your squash has cooled enough to touch, cut widthwise and allow to cool further
  • After your squash is cool enough to touch, you will first want to scrape out the seeds, and then you can peel the skin off or use a large spoon to scrape your noodles out carefully. It should be effortless
  • Store your noodles in an airtight container in the fridge for 4-5 days! Use for stir fry, casseroles, or just a side dish all on its own
Chewy Paleo Chocolate Chip Cookies – GF, DF, Egg-Free, Refined Sugar-free

Chewy Paleo Chocolate Chip Cookies – GF, DF, Egg-Free, Refined Sugar-free

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I LOVE baking cookies. I think it’s my love language. And I have been working and toying with my cookie recipe to get just the right texture and taste. Before I went paleo, there was nothing more satisfying than a good, chewy, gooey chocolate chip cookie. But recreating this in the paleo world is not as simple.

 

Except it was actually quite simple. By eliminating a lot of my usual ingredients like eggs, and baking soda, I finally got that chewy texture (rather than cakey), that I was looking for!

These are husband approved, toddler approved and stressed out/tired momma approved. In fact, Nathan and I ate the entire first batch in a day. Don’t do the math. But they are that good.

They are also super easy to make! You’ll add all the dry ingredients first, and then, add your liquid. Just make sure to melt your coconut oil, honey, and almond butter first. I do this over a stovetop which gives me good control over the temperature, but you could use a microwave. We don’t own a microwave so I haven’t tested this, but I would just be careful to go in slow increments to not overheat the mixture. I suggest a few seconds at a time. Overheating honey and coconut oil kills a lot of the good antibacterial properties they hold.

This is a recipe I’m really proud to share with you. I worked really hard to get this cookie and once you taste it, you’ll agree that it was worth the effort to achieve.

 

 

Let me know in the comments if you made it and what you think!! 

Print Recipe

Paleo Chewy Chocolate Chip Cookies - GF, Egg-free, DF

This chewy chocolate chip cookie is everything you've been dreaming of. They are SO delicious you wouldn't even know they are healthy for you!
Prep Time5 mins
Cook Time12 mins
Course: Appetizer, Dessert, Snack
Cuisine: American, Paleo
Keyword: Cookies, glutenfree, grainfree, Paleo
Servings: 15 cookies
Calories: 163kcal

Ingredients

  • 1.5 cup Almond Flour
  • 1/3 cup + 1 tbsp Tapioca Starch Can sub arrowroot
  • 1 tsp gelatin Grass-fed
  • 1 scoop collagen powder Vital Proteins
  • 1 tsp baking powder
  • 1 tsp Cinnamon
  • 2 1/2 Tbsp Coconut Oil melted
  • 1 Tbsp Almond Butter
  • 3 Tbsp Honey
  • 1/4 cup Coconut Milk Full fat without any additives
  • 1 tsp Vanilla Extract
  • 1/2 cup Chocolate Chips I use Enjoy Life brand

Instructions

  • Begin by preheating your oven to 350 and lining a cookie sheet with parchment paper or a silicone baking liner
  • Next, add all of the dry ingredients to a medium-sized bowl and mix
  • Melt your almond butter, honey, and coconut oil together. I do this over my stove in a small saucepan, because we don't own a microwave, but you could use a microwave. Just warm a few seconds at a time to not overheat the mixture.
  • Add the melted mixture and other wet ingredients to the dry and mix until a dough forms
  • Fold in chocolate chips
  • Roll into 3 inch balls and place on a baking sheet. If the dough is too sticky, wet your hands slightly with water. This will keep it from sticking to you.
  • Bake for 10-12 minutes watching for the tops to become lightly browned
  • Enjoy your delightfully chewy, healthy, gluten-free, grain-free, egg-free chocolate chip cookies!
Fall Spiced Paleo Granola – Gluten free, grain free, refined sugar free

Fall Spiced Paleo Granola – Gluten free, grain free, refined sugar free

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I love granola. Like I REALLY love it. There’s something about the crunch and sweetness…and oh a good granola is just oh so delicious to me. I think it’s because I secretly have this intense love of cereal with milk. Basic I know. I just love it. But as my diet has changed, my milk of choice has changed, and so has my cereal. I now prefer to make my own granola so I can control exactly what goes into it.

This granola is LOADED with nuts and seeds and packed full of protein and healthy fats to keep you fuller for longer. As we studied the ketogenic diet to understand if it could help our daughters epilepsy, we discovered that while it is nearly impossible to overeat carbs, which mess with your insulin and blood sugar, causing weight gain or retention, brain fog, overall sluggishness, your body has built-in signals to stop you from eating too much protein or fat. Think of it like this….you go to the movies and buy a large bucket of popcorn. You down the whole thing without thinking twice. But if that same bucket was filled with cheese, just cheese, you wouldn’t be able to! And if you did, you would be one sick individual. So the moral of the story is, fill up on protein and healthy fats rather than empty carbs.

And lucky for you, this granola while it does have some carbs, has way more fat and protein. It also has just the right consistency to create these most beautiful granola clusters. I don’t know about you, but I really dislike crumbly granola. It needs to be easy to pick up and snack on.

I hope you enjoy making this as much as I do! It’s so simple, even the tiniest of bakers can help.

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Fall Spiced Paleo Granola - Grain free, Refined Sugar free, Gluten Free

This fall spied paleo granola is the perfect on the go snack, topping for yogurt, or eaten like cereal with some coconut milk.
Prep Time5 mins
Course: Appetizer, Breakfast, Snack
Cuisine: American
Keyword: Breakfast, Dairyfree, fall, glutenfree, grainfree, granola, Healthy, Paleo, sheetpan, snacks
Servings: 8
Calories: 455kcal

Ingredients

  • 1 cup almonds roughly chopped
  • 1/4 cup hemp seeds
  • 3 tbsp chia seeds
  • 3 tbsp ground flax seeds
  • 1 cup unsweetened shredded coconut
  • 1/4 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 3 tbsp sesame seeds
  • 1/2 cup raisins
  • 1 tsp vanilla extract
  • 4 tbsp coconut oil melted
  • 1/4 cup raw honey
  • 3/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cardamom

Instructions

  • Preheat oven to 350
  • Mix all of the dry ingredients together in a large bowl
  • Melt the coconut oil
  • Add wet ingredients to dry and mix well to endure everything is covered
  • Place mix on a parchment-covered baking sheet and bake at 350 for 15-20 minutes.You will want to start checking it around 13 mins to prevent any burning.
  • Remove from oven once it is a nice golden brown color - not burnt- and let sit until it cools entirely. This will help create the nice crunchy clusters. It will still be soft as you bring it out. That's okay! Be patient.
  • Enjoy your fall inspired granola!

Notes

You could totally sub out almonds for pecans, or walnuts, or any of the seeds for something different as well. You cannot however sub or lower the amount of honey more than a smidge and get the same result. The honey is what binds it together and creates these delicious granola clusters I love so much. 

If you try this recipe, and like it, please comment below and tell me about it!!

Dry Roasted Ranch Almonds

Dry Roasted Ranch Almonds

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I don’t know about you, but I am a professional snacker. Like if you could get paid for snacking, I would be the CEO.

When I’m breastfeeding, I am hungry all the time and being keto and paleo, I need snacks that won’t kick me out of ketosis, and are good for me…and easy to make and take because I’m a busy mom and I don’t have time for nonsense.

I love flavored almonds, but the store-bought kind are typically filled with junk like maltodextrin and sunflower or canola oil. I’m not about that life. So I set out to make my own.

And *spoiler alert*….THEY ARE SO EASY and YUMMY!

Dry roasting almonds is as simple as putting them on a pan in the oven(while it’s on, of course) and watching and smelling them as they toast. It’s a relatively quick process, and you’ll want to keep watching them because the difference between nicely roasted and burnt can be just a few minutes. Mine usually take about 15 minutes at 350, but my oven is literally older than me(it’s 32 years old. And yes, I have no idea how it is still working), so it’s not always the most reliable with very touchy things like roasting almonds.

And the seasoning. Let. Me. Tell. You. It is so simple and so tasty. Once you realize how simple ranch seasoning is, you’ll be putting it on everything. Like chicken, bacon, popcorn(if you eat it), veggies, EVERYTHING. It’s a staple in our household.

I use avocado oil to coat my almonds in mainly because it’s fairly flavorless and one of my favorite nutrient-dense fats to use, but you could use coconut or olive oil, just know that it may change the taste and may need slightly less or more.

These ranch almonds are just the right snack for waiting in those pick-up lines at school, packing in lunches, or eating while you binge Gilmore Girls and the Office on Netflix. Just me?

Let me know what you think in the comments below! And keep your eyes peeled for future flavor combinations.

Print Recipe

Ranch Seasoned Dry Roasted Almonds

These savory almonds are one of the best snacks to munch on when you're on the run! Or when you're watching Netflix.
Prep Time5 mins
Cook Time15 mins
Cuisine: American
Keyword: glutenfree, Healthy, keto, lowcarb, Paleo, ranch, snacks

Ingredients

  • 1 cup Raw Almonds
  • Avocado Oil Spray
  • 1/2 tsp Avocado oil you can also use olive oil
  • 1/4 tsp dried chives
  • 1/4 tsp dried parsley
  • 1/8 tsp dried dill
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • 1/4 tsp pink Himalayan salt

Instructions

  • First, preheat your oven to 350 and line a baking sheet with parchment paper
  • Next, you will spread out your almonds on the baking sheet and bake for about 10-15 minutes, shaking the pan gently halfway through. Make sure that your almonds are whole. Sliced almonds will roast faster and could burn. You will know they're done when they start to turn a nice warm brown color. Almonds can burn easily, so watch them closely.
  • While they are baking, add your seasonings to a small mixing bowl and stir.
  • Immediately after removing your almonds from the oven, spray them evenly with your avocado oil spray.
  • Next, add your almonds to the bowl with your herbs and spices and mix, making sure they are well coated. Add approx. a 1/2 tsp of additional oil after coating and mix again.
  • Spread the almonds back on the baking sheet to dry.
  • After 10 minutes, use a spoon or spatula to transfer to your jar of choice.
  • Enjoy!!
Low-Carb Grain-Free Pumpkin Spiced N’oatmeal

Low-Carb Grain-Free Pumpkin Spiced N’oatmeal

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I don’t know about you, but I will pick sweet breakfast foods over savory nearly any day of the week. Especially while breastfeeding. ESPECIALLY when it’s chilly outside.

When we went paleo, the thing I missed most was oatmeal(and let’s be real…donuts and bagels and all thing carbs). Traditional oatmeal, whether gluten-free or not, always messed up my tummy and left me feeling horrible. Brain fog, breakouts on my face, fatigue. I knew cutting these grains out of my diet was the best thing for me, but I missed them nonetheless.

I tried different combinations of things to try to recreate the texture and taste, but it just wasn’t right. Until I went keto, and discovered hemp hearts. I talk about them a lot, mainly because I LOVE THEM and they are SO incredibly good for you.

This recipe is packed with protein and healthy fats as well, making them keto-friendly, depending on how many carbs your body can handle. As a breastfeeding mother, I can handle 40-80 grams of carbs a day and not get kicked out of ketosis. But know your body, and what you can handle if you are following a ketogenic diet. For those needing to be in high therapeutic levels of ketosis, this recipe may not be for you.

But beyond all these great nutritional benefits, these fake-out oats have just the right texture. They resemble a steel cut oat a bit more than your traditional cut oat, BUT adding in some shredded coconut helps give that bigger oat texture I was looking for as well. They are a dream.

The nice thing about this recipe is it is SUPER easy. It does take a while for the seeds to soak up the moisture from the coconut milk, so give yourself a bit of time when making them, but you can nearly just dump everything in a pot and stir periodically. Making it a great addition to your back-to-school morning routine!

Print Recipe

Low-Carb Grain-Free Pumpkin Spiced N’Oats

These gluten and grain-free fake out oats are just what you want to eat on a cool fall morning. They are filling, warm, and oohhhhh so tasty. They are also keto-friendly! Enjoy!
Prep Time2 mins
Cook Time15 mins
Resting Time8 mins
Total Time25 mins
Keyword: fall, glutenfree, grainfree, keto, lowcarb, Paleo, pumpkin
Servings: 3
Author: Faithful in the Mundane

Ingredients

  • 1/4 Cup Chia Seeds
  • 1/2 Cup Hulled Hemp Hearts
  • 1/3 Cup Pumpkin Puree
  • 1/4 Cup shredded coconut plus more for topping if desired
  • 1 Can Full Fat Coconut Milk
  • 1 tsp Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Allspice
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Ground Ginger
  • 1 Scoop Grass-Fed Collagen Peptides, Vanilla Flavored
  • 3 tbsp Coconut Oil
  • 2 tbsp MCT Oil

Instructions

  • First you will want to pour the coconut milk and add the oils into a small saucepan over medium to medium-low heat.
  • Once you see the coconut oil begin to melt, you will then add the rest of the ingredients and mix with a spoon.
  • Continue to stir every 2-3 minutes for the next 15 minutes, so it doesn't stick to the pan.
  • You will see your n'oatmeal begin to thicken. After about 15 minutes, you can turn the heat off or down to low, and let it sit for about 5-10 more minutes. During this time it will continue to thicken into an oatmeal-like consistency.
  • You can top your n'oatmeal with more coconut or hemp seeds, almond butter, granola, raisins or even chocolate chips! Whatever makes your heart and tummy happy! Just be aware that not all toppings are low carb/keto-friendly, and not all toppings are paleo-friendly.

Notes

Feel free to save any leftovers in the fridge! I like to make a double batch at the start and middle of the week, and save the leftovers for easy breakfast the next morning or two. You can reheat on the stove or in a microwave, just add a little extra milk or water as it will get even thicker while stored in the fridge.
Low Carb Paleo N’oatmeal Raisin Cookies

Low Carb Paleo N’oatmeal Raisin Cookies

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Sometimes you just crave a good oatmeal raisin cookie. Just me? But when you cut out not just gluten, but all grains, getting that oatmeal texture just right to meet that craving is SUPER hard.

But look no further. Because I’ve figured out the texture problem. HULLED HEMP SEEDS! I had been using them in my Keto Breakfast N’Oats for months now, why not use them in a cookie too? They add just the right texture along with the shredded coconut.

We love hemp seeds in our house because they are such a SUPER food. We are always looking for nutrient density in the foods we eat, and these little guys offer a punch. They offer 12 grams of omega 3 and 6, vitamin B6, magnesium, folate, iron, zinc, copper, and manganese to name a few. Just 3 tablespoons are loaded with 15 grams healthy fats and 10 grams of protein (and 0 net carbs!), making hemp seeds a keto-friendly snack or addition to any meal. I typically use Just Hemp Foods brand because there are non-GMO verified and verified gluten-free.

These cookies are a smidge high on the sugar content to be keto (though I can get away with them and not get kicked out because breastfeeding and keto is really easy) but you could sub the coconut sugar for something like stevia or another keto-friendly sweetener.

I don’t mind using Stevia in some of my baking, but I prefer sugars like coconut sugar, or honey due to the richness in their flavor and nutrient content. I avoid most sugar alcohols because they offer no nutritional benefit and only make me crave more sugar. Along with that, they can cause hyperexcitability in the brain, which is a huge no-no for me while I’m breastfeeding Shirley. But that said if you tolerate things like erythritol, you could sub the coconut sugar. I just love the warm cinnamon-like taste that the coconut sugar brings.

Anywho, back to these cookies! They. Are. Amazing. And really easy to make. The dough will be a bit sticky, but they puff up nicely and don’t get hard or crunchy. They’re just the right mix of soft and gooey with a touch of cakey.

Print Recipe

Low-Carb Paleo N’oatmeal Raisin Cookies

These Low Carb Paleo N'oatmeal Raisin Cookies will satisfy even the pickiest cookie connoisseur! They are sweet, homey, and just the right texture! You would never know they're good for you!
Prep Time6 mins
Cook Time12 mins
Cuisine: American
Keyword: Cookies, fall, glutenfree, grainfree, Healthy, Hempseeds, keto, Low-Carb, Paleo, Raisin
Servings: 18
Author: Faith Titus

Ingredients

  • 2 Cups Almond Flour
  • 2 Tbsp Chia Seeds
  • 1/4 Cup Hulled Hemp Seeds + 1/2 Tablespoon
  • 1/4 Cup Coconut Sugar
  • .5 Tsp Baking Soda
  • .5 Tsp Baking Powder
  • 1 Tsp Cinnamon
  • 1 Scoop Grass-fed Collagen Peptides Vanilla flavored
  • .5 tsp Nutmeg Optional
  • .5 tsp Cloves Optional
  • .5 tsp AllSpice Optional
  • 1 Tsp Pure Vanilla Extract
  • 2 Large Eggs
  • 1/4 Cup Extra Virgin Coconut Oil
  • 1/4 Cup Crunchy Almond Butter
  • 1/3 Cup Raisins

Instructions

  • Start by mixing all the dry ingredients together in a medium-sized mixing bowl. Make sure to sift any clumps out
  • Next, add in the wet ingredients. Note the batter will be very sticky. This is normal.
  • Fold in the raisins to the batter
  • Using your hands, you will roll the cookies into 18 equally sized balls. You can wet your hands with water to keep the batter from sticking to your hands
  • Next use a fork to create a crisscross pattern on the cookies, pressing down lightly to create the indent.
  • Bake cookies at 350 for 10-14 minutes. You will want to pull them out as they begin to brown around the edges.
  • Enjoy your soft, chewy, delicious n'oatmeal raisin cookies!