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

King’s Carrot Cake with Spiced Frosting

How did this recipe get it’s name you are wondering?  Well, there is this sweet blunt woman I workout with every Monday, Wednesday and Friday morning at 6am.  This ‘old’ lady (Mrs. King) is a retired grandma, but that has not stopped her from getting up early and doing burpees, push ups or squat curls.  If anything, she provides our gym with motivation/encouragement.  I’ll be honest, there have been times I thought I would die, only to look over at her in the corner still pushing through strong (then finding a small rest afterwards…sorry…I call her out on it and she will quickly remind me “this is the grandma corner”).

Today is Mrs. King’s birthday and we celebrated it at the gym.  Now, if you do the math (the date is Feb. 29) on today, Mrs. King is a Leap Year baby which makes her very young for her age!  And when you can only celebrate it once every four years, it’s a big deal…like cake for breakfast big deal!  Happy Birthday Mrs. King…you are an amazing woman and I’m glad our paths cross weekly at 6am!!

Kings Carott Cake

King’s Carrot Cake

Ingredients

4 eggs

1/2 cup apple sauce

1/2 cup maple syrup

1 tbl pumpkin pie spice

2 tsp vanilla

2 tsp baking soda

1/2 tsp apple cider vinegar

1 cup & 2 tsp cassava flour

1/2 cup thinly shredded coconut

1 cup sulfate free raisins

1 cup grated carrot Continue reading

Carrot Cake Muffins

Today is the day of love!  In honor of this day, I participated in the Caveman Love Muffin exchange.  I received some amazing blueberry lemon fig muffins from Merit and Fork!  These muffins were so yummy it was hard to stop at one!  I loved all the fruit tastes blended together!  I sent my Carrot Cake muffins to Thriving on Paleo, Paleo Fondue and Paleo Newbie.  It was a fun exchange because (a) I love getting snail mail and (b) it involved food!!

Muffins Continue reading