Paleo Breakfast Cookies

First let me start by saying, we do not eat breakfast cookies very often for breakfast.  However, there are moments when we will be in a hurry and I’ll make a batch the road.  I also find myself grabbing for them throughout the day, meaning they are not just meant for breakfast.  I think one big concept I had to grasp when I went Paleo is cookies, muffins, cakes, cupcakes and brownies are still ‘treats’ even if they are Paleo.  For the first month or two, I thought I could get away with any sweet because it was Paleo, yet this wasn’t the case.  My system is sensitive to sugar and carbohydrates now, so I do watch what/how much I consume.

The base to this recipe is a plantain.  If the plantain is green, it is more like a potato when cooking it…hard and lacking taste.  As it ripens and becomes brown, it takes on more of a sweet banana taste and texture.  The key to this recipe is to have a ripe plantain, even thought the skin may be looking like a rotten banana, don’t let that fool you.  The darker the peel, the sweeter the plantain will be.  Plantains are a favorite in our house from chocolate chip cookies to pancakes.

Two things I want to make note on this recipe.  First, this recipe is egg free because of the gelatin.  However, it is very important the gelatin cools after cooking because this is part of the ‘set-up’ process.  It’s very tempting to grab a hot cookie off the pan, but it will be very very soft without allowing it to cool.  Second, you will noticed I have listen organic raisins.  I pick and choose what I eat organic and there is a reason for everything.  I pick organic raisins because they are sulfate free.  That means they are the closest thing to ‘all natural’ and do not have anything to preserve them.

Paleo Breakfast Cookies

Yields 12 cookies

1 brown plantain

3 tbsp organic raisins

3 tbsp hemp seeds

3 tbsp chocolate chips

1/2 cup almond flour

3 tbsp maple syrup

2 tsp vanilla

1 scoop Vital Proteins gelatin Continue reading

Black Cherry Pie

The blog has been a little quiet lately.  I have enjoyed my summer vacation and unplugged for a bit.  Let me bring you up to speed on what I have been up to and also share with you a Black Cherry Pie recipe (since a lot of my time in Michigan has been spent in the Northern area, I found this recipe fitting).

We packed up the dogs and headed over the Mighty Mac (my first time crossing it) and rented a very cute little cottage near Escanaba in northern Michigan.  If you are looking for a simple, this place is it.  We enjoyed swinging on the hammock, hikes, nightly bonfires and endless games of rumikube.  One huge feature we enjoyed here is the ability to leave all items at ‘home’ and walk into a ‘home’ and start our vacation.  That means no linens to take/wash,  endless kitchen utensils and no cell phone service/internet.  It felt rustic without the phone service, yet the cottage was just what we needed after wrapping up another school year.  If you are interested in visiting the Upper Pennisula and crossing the Mighty Mac, I highly recommend renting the little cabin we visited.  If you do, please tell James and Jules hello for us!

We then headed a little south to the Traverse City area to enjoy time with friends and family.  Needless to say, time was consumed with water sports, the Blue Angels, hikes, conversations, TRX classes and relaxation.  I need to give the instructors Liz and Stacy a shout out at Total Results Training…their classes are kick butt!  When you think you are going to die…they start jumping around and talking louder allowing you to push deeper and accomplish the goal.  Best part of my vacation is staying on track while enjoying endless fun!

Then we headed home for a week, celebrated the baptism of our God Daughter and packed the car up to head to the East Coast.  We visited the Cape Cod area.  Staying in a cute quiet B&B (fresh served cooked bacon daily) called SeaBreeze.  From there we traveled up to Boston and boarded a cruise ship to sail to Bermuda.  Bermuda has been on our bucket list, although we have crossed it off the list…we will be back soon!  I’ll post about my food sailing experience in another post!  All and all, we’ve had an amazing summer vacation which is slowly coming to an end.  However, Black Cherry Pie will always have a special spot in my heart and remind me of summer and our trips to Northern Michigan!  I hope you enjoy our favorite summer treat!

Black Cherry

1 gluten free pie crust

5-6 cups pitted black cherries

1 tsp vanilla

3 tsp Vital Proteins gelatin

3 tsp arrowroot starch

2 tbsp raw honey

1 tbsp water

Directions

  1.  Place cherries and water in a large pot over medium heat.  Cherries will begin to cook down after 10-15 minutes.  As the cherries cook down, some will split and become soft and others will keep their shape.  Once cherries are very soft, remove from heat.
  2. Add remaining ingredients and mix together, creating the cherry pie filling.
  3. Allow mixture to cool for about 30 minutes.
  4. Preheat oven to 350 degrees.
  5. Pour cherry pie filling into the pie crust.
  6. Bake the pie for 25-30 minutes, until pie crust edges are light brown.
  7. Allow pie to cool prior to serving.