This past weekend I hosted a bridal shower for my soon-to-be sister-in-law. We had several Paleo friendly dishes! However, the biggest hit was Chia Mousse with Raspberry Sauce. This recipe can be served as a desert, snack or appetizer. Well, maybe I should admit I have had it as breakfast too!
The shower was in the afternoon and it was a Queen tea party theme. For those who don’t know, my soon-to-be sister-in-law is the owner of a local boutique called Queen of Couture. (If you need cute clothes, this is a great place to visit in person or online). We served the food on gorgeous mini-china plates. I think this helped the guests feel more comfortable going back for seconds, thirds or maybe fourths! As guests were leaving they all got to make their own tea bags because love is brewing with my brother and his fiancé!
For those unfamiliar with Chia seeds, they are a full of omega-3, high fiber, calcium, antioxidants and protein. Chia seeds do come from a desert plant called Salvia hispanica. The seeds absorb moisture and expand. You NEVER want to eat chia seeds without having them absorb liquid first.
Chia Mousse with Raspberry Sauce
Chia Mousse Ingredients
1 1/2 cups coconut milk (from can)
1/3 cup maple syrup
1/2 cup chia seeds
1 vanilla bean or 1 tbsp vanilla
Raspberry Sauce Ingredients
1 – 16oz frozen bag of raspberries
3 tbsp maple syrup
Chia Mousse Directions
1. Place all ingredients in a bowl and mix together.
2. Continue to re-mix the mixture every couple of minutes for 15 minutes.
Raspberry Sauce Directions
1. Place all ingredients in a pot on medium heat.
2. Allow mixture to melt down and mix together.
3. Continue to stir the mixture every few minutes. Let it lightly boil for 10 minutes.
4. Remove pot from heat and put in a bowl of ice cubes with cold water for 5 minutes. This will chill the pan and sauce to speed up the process.
Assembling the Bowls
1. Place 1 tbsp raspberry topping in bottom of bowl
2. Place 1/3 cup chia mouse on top of raspberry topping
3. Place on 1 tsp raspberry topping on top of chia mousse in the middle
4. You may serve with fresh mint on top.
This weekend while at the farmer market, almost all the farmers had fresh rhubarb for sale. For those who are unfamiliar with rhubarb, it is a very tart vegetable…well in 1947 it became a fruit. So I will let you have a debate about it in your house…is it a fruit or vegetable?
Rhubarb chocolate chip cookies are a delicious soft yummy cookie with an almond butter base. I love using almond butter as a base for cookies because of the nutrients from the almonds and the healthy fat it provides. Also, these cookies are gluten free and dairy free!!
In our house, I feel our taste buds have changed over time with living a paleo lifestyle. You may want to increase the 1 tb spoon coconut sugar to 2 tb spoons, if you like your cookies sweet. I taste the batter as I make it; however, my eggs are farm fresh and I have eaten them raw.
Rhubarb Chocolate Chip Cookies
1 cup almond butter
1/2 cup rhubarb puree
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
1 tb coconut sugar
1/3 cup ENJOY small morsels
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix all ingredients together in a bowl.
3. Scoop 1 tb of batter onto a cooking sheet. These cookies bake up and side ways too.
4. Bake for 10-12 minutes.
5. Share with your favorite peeps!!
I’ve stumbled upon a ton of bananas. I’ve made banana muffins, banana pancakes, smoothies and the list goes on. However, I recently created a simple raw Paleo chocolate mousse. The key to making this mousse is to have a very ripe avocado and two very ripe bananas. I was lucky I had both in the house this weekend!
When creating the mixture, I recommend you use a potato masher for mixing the avocado and bananas together. The masher makes it very quick and easy to blend together. It also helps to eliminate a lot of bumps. I don’t mind bumps and like them for texture. However, you are a person who likes it very smooth, just keep mashing until you reach your desired consistency.
Raw Paleo Chocolate Mousse
1 large avocado
2 small ripe bananas
1 Tb honey
3 Tb raw cocoa powder
1. Mash avocado and bananas together.
2. Add honey and cocoa powder to the mixture and mix well.
3. Place in the refrigerator for 1 hour to allow it to set.
Store your raw Paleo chocolate mousse in the refrigerator and eat within 2 day of making.
It’s no secret, my favorite drink at a coffee shop used to be vanilla chai lattes. However, now I just stick to tea. That does not mean I am not making them at home!! It is one of my favorite go-to warm drinks. Number one go-to warm drink in our house is….BONE BROTH! Anyways, if you want a Chai to chew on, these Paleo Whoop Pies are just for you!
These pies are GREAT on day 1. They got a little soggy on day 2. And…they never made it to day 3 in our house. I stored them over night in the fridge.
Vanilla Chai Paleo Whoopie Pies
3/4 cups almond butter
1/4 cup honey
1 banana mashed
2 tsp vanilla extract
2 tsp cinnamon
1/4 tsp ginger
1/2 tsp cloves
1/4 tsp cardamon
1/4 tsp nutmeg
1/8 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 can coconut cream
1. Preheat oven to 350 degrees
2. In a bowl whisk mashed banana, almond butter and honey together.
3. Add in the spices and baking powder and baking soda. I placed all my spices in a bowl and then sift them into the batter.
4. Scoop 1 TBL of runny mixture onto baking pan.
5. Bake for 8 minutes or until edges are brown.
6. Allow Whoopie Pie ‘lids’ to cool for 30 minutes.
7. Open up your can of coconut cream and scoop a generous amount onto one ‘cookie’ and spread evenly. Then place another ‘cookie’ on top to create your Paleo Whoopie Pie.
I was hungry for some warm gooey apples, but did not want to wait 40 minutes for them to bake in the oven. Perhaps this is you OR you do not want to heat your house up. If your case is not heating your house up, I’m veryjealous as we are under a winter weather advisory for SNOW! I know it is only January and I have two more months of snow, but I’m really over this white fluffy stuff! I love snow for Christmas, but then I think it needs to disappear and turn warm. I gave up on the 10 day forecasts from the Weather Channel because it says “SNOW” every day.
Pan Fried Apples with Dates
2 TBL ghee
2 apples sliced and diced
1/2 tsp pumpkin pie spice
a pinch of salt
1. Soak dates in water for 3 hours. Once soft, dice into small pieces.
2. Melt ghee in a skillet pan on medium heat.
3. Add in dates and allow them to melt down (about 2 minutes).
4. Place apples in pan and allow them to bake down, stirring often. I would suggest about 5 minutes.
5. Sprinkle pumpkin pie spice and salt over apples. Then mix up the mixture very well.
6. Remove mixture from heat when soft or desired texture is reached.