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Challenge Compliant Blueberry Chia Coconut Applesauce Breakfast Muffins Oh My from the Nourished In 30

Blueberry Chia Coconut Applesauce Breakfast Muffins Oh My!! 

Challenge Compliant Blueberry Chia Coconut Applesauce Breakfast Muffins Oh My I Nourished In 30 I Paleo Vegeo
I am on day two of the challenge and really needed something carb-like for some reason. To the rescue with the Nutiva Coconut Flour, which is now available at Costco. I will tell you it was worth going there on Sunday and the madhouse that it is in order to get my coconut flour. These muffins were so delicious. I know that a lot of folks have a fear of cooking with coconut flour because it can be very dry, but adding in the applesauce instead of honey was the right trick to keep the moisture. I may try this again at a different temperature and see if they come out any different.

When I do I’ll make sure to update this post. 

Blueberry Chia Coconut Applesauce Breakfast Muffins (modified from Nutiva’s Coconut Flour bag)

Ingredients:
3/4 Cup Nutiva Organic Coconut flour 

1/4 Cup Sunfood Sacha Inchi Protein Flour (Can sub all coconut flour)
1/2 Tsp Himalayan Salt
1 tsp Baking Soda
1/2 cup + 2 tbsp Unsweetened Organic Applesauce
3/4 cup Organic Unsweetened Coconut Milk 
5 Jumbo Pastured Eggs (or 6 Large)
4 Tbsp Organic Coconut Oil
4 Tsp Pure Vanilla Extract (corn-free) 
4 Tbsp Chia Seeds
1 Cup Organic Fresh Blueberries
Barbara Christensen I Challenge Compliant Blueberry Chia Coconut Applesauce Breakfast Muffins Oh My I Nourished In 30 I Paleo Vegeo RecipeDirections: 
1. Preheat over to 350 degrees 
2. Mix the two flours, add in salt and baking soda
3. Add in applesauce, chia seeds, coconut milk, coconut oil and vanilla extract and mix well. At this point it will a little bit like a bread dough. 
4. Mix in eggs and blend well. With Pastured eggs your batter will now look very yellow, which is awesome. 
5. Blend in your fresh blueberries. 
6. I filled 12 parchment baking cups with the mixture and baked for 35 minutes until cooked through. Remove from the baking tray when you pull out of the oven to keep the muffins from continuing to bake.
7. Cool and enjoy!

These were very moist, and I really could have devoured quite a few but I kept myself to just one knowing that I can have another tomorrow. 

Better Than Pumpkin Chocolate Chip Dip with Apples

Better Than Pumpkin Chocolate Chip Dip with Apples

Better Than Pumpkin Chocolate Chip Dip with Apples I Paleo Vegeo I Barbara ChristensenThere is one thing that has called my name for the last seven years during September and October, and that is Pumpkin Chocolate Chip cookies. But they are evil, and I’m not going to go there this year I have decided, but I needed something that I could nosh on that was equally as yummy, but would not ruin my healthy lifestyle. That’s when my friend, Allison, came into this story. We took our kidlets to the Hands On Museum last week in Olympia, WA to celebrate and create great memories on September 11th. During lunch she takes an apple, puts it into some dip and hands it over. I was in love. It was pureed sweet potato with cinnamon, pumpkin spice, and coconut oil. Really just delish. And that got me thinking.

The next day I created the same and took it to school for a snack. I was so satisfied after I ate it. The next day is when the real magic happened, however. Think hours of homeschooling mixed with adrenal fatigue and low thyroid. CRASH! So I new I wanted something good, but I need something solid. I started pulling things out of the fridge and pantry and this is when I created the Better Than Pumpkin Chocolate Chip Dip ror my Whole 30 Challenge.

Better Than Pumpkin Chocolate Chip Dip

Better Than Pumpkin Chocolate Chip Dip I Paleo Vegeo I Barbara Christensen

Ingredients:
1/2 Can Organic Sweet Potato Puree
1 1/2 tsp Spectrum Decadent Blend
1 1/2 tsp ground cinnamon
1 scoop of WAVSmart (formerly branded as WheySmart) undenatured whey powder

Directions:

Warm the first three ingredients for 25 seconds in the microwave.
Add WavSmart Vanilla Bean protein powder and mix.

You’ll end up with an almost pumpkin-ish tasting chocolate chip pudding. Slice apples and use this as a snacking dip. YUMMY!!

Amazingly Yummy Coconut Flour Paleo Pancakes (or crepes)

Coconut Flour Paleo Pancakes

I have to admit, when it comes to my ability to make pancakes, I am generally a failure. My husband is the head chef in the family – and has an amazingly set of recipes that our family adores. But going into a September Whole 30 Paleo Vegetarian challenge I want to be able to feed myself and my daughter, and sometimes that means breakfast when dad is gone at work. I went searching for a recipe and stumbled across the Nourishing Days pancake recipe, but it was really running with the first pancake. Went back and added in an additional cup of coconut flour and left it really clumpy. That seems to be the secret to these delightfully crepe tasting pancakes that my daughter loved. She could barely finish a little more than two of them, she said it must be how yummy they were… I agree the nourishment of a coconut flour pancake over a regular flour pancake is HUGE!

Coconut flour is high in fiber – 9 grams of fiber in a 2 tbsp serving of flour. And it is also low in digestible carbohydrates, only 10 grams of carbs per the same serving. That makes for a healthy paleo breakfast for anyone with only 1 net carbohydrate in the mix. On Mark’s Daily Apple he calls his coconut pancakes, crepes… and without the extra coconut flour really that’s exactly what you will get.

Modified Coconut Flour Paleo Pancakes

Paleo Kids Coconut Flour Pancake recipe I Barbara Christensen I Paleo Vegeo The Paleo Vegetarian

Ingredients:
4 organic + pastured eggs, room temperature
1 cup coconut milk
2 teaspoons pure madagascar vanilla extract
1 tablespoon honey or a pinch of stevia (Cannot use the honey during the Whole 30 Challenge)
1 1/2 cup coconut flour (this is where I added in extra flour.)
1 teaspoon baking soda
1/2 teaspoon Himalayan salt
coconut oil for frying (or extra virgin olive oil)

Directions: 

1. Mix wet items together.
2. Mix dry items together. 
3. Incorporate dry items into wet items leaving some texture to the final product. I’d add the dry except the coconut flour. UPDATE : Then start with the original 1/2 cup of coconut flour and when you mix is in do a little at a time until you get the batter you want. In Seattle it took all 1 1/2 cups. In Southern Utah my friend only needed the 1/2 cup. So use your best judgement on that. 
4. Let the batter sit for five minutes while you warm up your griddle with coconut oil. 
5. Add  1/4 cup portions of batter. When the edges start to brown make sure it’s not sticking, when the bubbles stop popping flip your pancake and give it another 45 seconds to brown the other side.
6. Serve with berries and pure organic maple syrup… YUM! = Happy kids!