Cook With Me




2 cups cooked quinoa, cooled
1/3 cup skim milk(or preferred milk)
4 eggs
1 teaspoon vanilla extract
3/4 cup melted coconut oil
1 cup honey
1 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 (13.5oz) can of full fat coconut milk, refrigerated overnight
1 1/4 cup dark chocolate chips, divided


ONE: Preheat oven to 350F and grease a 9"x 13" cake pan or two round pans and set aside.

TWO: In a food processor, combine eggs, milk and vanilla extract then blend for 10 seconds to combine.

THREE: Take 1/4 cup of chocolate chips and melt in a pot over low heat or microwave for 20 seconds at a time until melted and smooth(approximately 1 minute in total). 

FOUR: Add the cooked quinoa, melted coconut oil, honey and melted chocolate, then blend until smooth about 1 minute.

FIVE: Mix together the cocoa powder, baking powder, baking soda and sea salt in a large bowl.

SIX: Add the wet ingredient mixture to the bowl with the dry ingredients and mix together until well combined.

SEVEN: Pour the batter into the prepared pan(s) and bake for 30 minutes.  Check with a knife or toothpick and if it comes out clean, the cake is done.  Remove from the oven and allow to cool.


ONE: Take the can of coconut milk out of the refrigerator without shaking it.  You want to keep the cream separated.

TWO: Melt the remaining chocolate in a pot on the stove, open the can of coconut milk, scoop out the cream then add it to the chocolate, and stir until smooth.  Transfer to a bowl of a mixer, let cool.  Cover the bowl or the pot(if whipping it in the pot with hand mixture) and place in the refrigerator for several hours or overnight to thicken.

THREE: Remove the chocolate mixture from the refrigerator and whip with mixer until light and fluffy.  Frost the cake and refrigerate until ready to serve.

You're welcome!

(Made with Beet Root)


2 cups flour
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/2 coconut oil
1 cup honey
1 large egg
4 tablespoons pureed beet
2 tablespoon skim milk
1/2 teaspoon vanilla extract


ONE:  Whisk together flour, salt, and baking powder.  Set aside.

 TWO:  In the bowl of an electric mixer fitted with a paddle attachment, combine coconut oil and honey on high speed until the mixture is light and fluffy.  Turn off mixer.  Add egg and beat on low speed for about one minute.  Then add the beet puree, one tablespoon at a time with mixer on medium speed, until desired color is reached.  (The dough will become more pinkish (and less red) after the flour is added).

THREE:  Add milk and vanilla and beat on medium speed until well combined.  Then add the flour mixture.  Mix on low speed just until combined.  (Don't over mix.)

FOUR:  Lay out a two large sheets of parchment paper or plastic wrap on a work surface.  Divide the dough in half, placing each half on one of the sheets of paper/wrap.  Form dough into flat discs (about 6-8 inches across and 1 inch thick) and cover well with the paper/wrap.  Refrigerate dough for at least an hour (or freeze for 30 minutes).  NOTE:  You can also roll the dough into a log shape and wrap it in plastic wrap, and then refrigerate for the same time as noted above, then slice with a sharp knife.'s more fun to roll and cut out with shaped cookie cutters.

 FIVE:  Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

 SIX:  On a lightly floured surface, roll out dough to about 1/8th-inch thickness.  Cut into desired shape and quickly transfer to baking sheets, leaving an inch between the cookies.  Place baking sheet in freezer for about 5 minutes to harden the cookies before baking. 

SEVEN:  Bake cookies until puffed and lightly golden on the edges (about 10 minutes, depending on size of cookie cutter used).  Do not allow to brown.

EIGHT:  Cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.  

NOTE:  Because we used different sized cutters, I am unable to give an accurate yield for this recipe. 
Just don't eat too many! 



3 eggs, separated
3 tablespoons coconut butter
1 teaspoon raw honey
1/4 teaspoon cream of tartar 


 ONE: Preheat oven to 300F.  Line baking sheet with parchment paper.

TWO: Blend egg yolks, coconut butter, and honey in the food processor.

THREE: In a mixer, whip egg whites and cream of tartar to stiff peaks.

FOUR: Fold 1/3 of the egg whites gently into the yolk mixture.  Add the remaining mixture one half at a time, folding in gently.

Egg whites whipping, and the egg yolk mixture mixing.

FIVE: Scoop the mixture into 9 even rounds on prepared baking sheet.  Bake for 20-25 minutes, until golden brown.  Remove from baking sheet and cool.  Store in a sealed container.
I made this batch a double one, and doubled the size of each piece.  You can make them as big or as small as you want.  Depending on what you plan to use them for.  My husband even suggested filling the pan and then cutting them in squares after they were baked.  Since clouds come in all shapes and sizes, be creative with yours. 

NOTE: Before baking you can make the bread different by adding other ingredients on top.  I made one with honey and cinnamon for something sweet.  I made another one into garlic bread by adding some minced garlic and coconut oil, brushed on the top.  And my last experiment was by adding a teaspoon of Quinoa Crunch to the top.  They were all were good.

This is the one with the cinnamon and honey mixture on top. 
Before it was baked, and after.
This is my Quinoa Crunch Cloud.
Before and after baking.
And finally my garlic bread.
Before and after baking.


4-6 boneless, skinless chicken breasts
3 eggs
4 tbsp olive oil

2 cups flour(I used 1 cup brown rice flour and 1 cup oat flour)
4 tsp paprika
2 tsp sea salt (or less)
1 tsp black pepper
1 tsp poultry seasoning(or a bit more if desired)
1 tsp thyme
1 tsp oregano
1 tsp tarragon
1/2 tsp garlic salt(I used garlic powder)
1/2 tsp onion salt(I used onion powder)
1/2 tsp celery salt

ONE: Mix all the coating ingredients together in a bowl or mix them in a large plastic bag.

TWO: Whisk eggs in a bowl.  Coat each piece of chicken(I cut the chicken breasts into smaller pieces)with the beaten egg, then with the flour mixture in the bowl or the bag(whichever you use).  Make sure each piece is fully coated.

THREE:  Heat the oil in a skillet.  Brown the chicken in oil slowly, uncovered.  Once browned, cover the skillet and keep cooking on a very low heat until the chicken is fully cooked.  Place on paper towels to drain out the excess oil.  OR (After browning, you could also place the pieces in a baking dish and bake in the oven for 25 minutes at 350F, or until chicken is fully cooked) 


NOTE: Now I'm not saying you can eat this every day, but it is a healthier option than that of deep fried chicken.  With only using 4 tablespoons (or less) of olive oil, I think that makes much more sense than fully submerged in a hot fryer full of oil.  Make smart choices.



2 ripe avocados
2 ripe bananas
2 cups of coconut milk
¾ cup raw honey
4 tablespoons cocoa powder

ONE: Place all the ingredients in the food processor or blender and pulse until you have a smooth mixture. 

TWO: Put into your ice cream maker and follow the manufacturer’s instructions.
(I don’t have an ice cream maker)

So, if you don’t either…

THREE: Pour the mixture into a seal-able freezer-proof container and place it in the freezer, for at least 4 hours, stirring every hour to avoid the ice crystals from forming.




4 cups whole wheat flour
8 tsps baking powder
1 tsp. salt
4 cups skim milk or Unsweetened Almond milk
4 tbsps coconut oil
2 large eggs, lightly beaten
4 large egg whites, lightly beaten

Cinnamon Filling
1/2 cup coconut oil, melted
1 cup coconut palm sugar
2 tbsp ground cinnamon

Cream Cheese Glaze
1/4 cup coconut oil
4 oz. light cream cheese
3/4 cup honey
1 tsp. vanilla


Cinnamon Filling
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn. 

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

Cream Cheese Glaze
In a microwave safe bowl melt the coconut oil and cream cheese and then stir together. Whisk in the honey and vanilla. Add a little milk if needed to make
it a glaze consistency. 

Place pancake on plate, then cover with cream cheese glaze.


Chinese Lemon Chicken (Paleo, Gluten Free)

            1 lb chicken, sliced 
            1/2 cup tapioca flour
            1/2 cup Fat of your choice for frying (Avocado oil, coconut oil, bacon grease)
            Extra lemon juice to finish

           1/2 tsp sea salt
           1/2 TBSP dry sherry
           1/2 TBSP coconut aminos
           1 TBSP tapioca flour
           1 TBSP cold water
           1 egg yolk

           2 TBSP raw honey
           1 TBSP freshly squeezed lemon juice
           3 TBSP chicken stock
           1/2 tsp sea salt
           1 tsp tapioca flour
           1 tsp sesame oil

          ONE: Combine marinade ingredients and marinate chicken for 10-15 minutes. 
                     Then coat in tapioca flour.
          TWO: Heat up fat of your choice in a large skillet and fry chicken pieces until golden 
                      and cooked through
          THREE: Drain chicken and drain skillet except for 1 TBSP of fat
          FOUR: Combine sauce ingredients and cook in skillet until sauce is thick and bubbly
          FIVE: Add chicken back to skillet and stir until all pieces are covered
          SIX: Optionally, squeeze some more fresh lemon juice over chicken for an 
                    extra tangy taste


Makes 4 servings
1 cup uncooked quinoa
2 cups vegetable broth OR water
1 medium sweet potato
1/3 cup olive oil
1 cup yellow onion, chopped
2 cups raw kale, chopped
Dash each sea salt and pepper

ONE: Bring quinoa to a boil in 2 cups of vegetable broth, then simmer, covered, for 15 to 20 minutes, or until the liquid is absorbed.

TWO: Cut sweet potato into bite sized pieces.  Bring 2 cups of water to a boil in a pot, add potatoes and cook 10 to 15 or until soft.  Drain.

THREE: Coat a large skillet with cooking spray and sauté onions over medium heat until translucent.  Transfer to a bowl and set aside.

FOUR: Sauté kale in the same pan just until wilted.

FIVE: In a large bowl, combine cooked quinoa, sweet potato, kale and onions.  Add olive oil and stir to combine.  Season with salt and pepper.



Preheat oven to 325F

2 medium sweet potatoes, baked and peeled 
6 egg whites
¼ cup coconut oil, melted
1/3 cup agave syrup or raw honey
1 cup dark chocolate, melted
¼ tsp vanilla extract
3 Tbsp coconut flour
4 Tbsp unsweetened cocoa powder
¼ tsp baking powder
¼ tsp cinnamon

ONE: Place sweet potato in mixing bowl and mash or blend with mixer.  Add egg whites, coconut oil, agave syrup (or honey), and mix until blended.

TWO: Melt chocolate and then add to the mixture, along with vanilla.

THREE: Add in coconut flour, cocoa powder, baking powder and cinnamon, stir or mix until just blended.

FOUR: Pour batter into a greased baking dish (9” x 9”) or I used in this case (9” x 13”).  Bake for 30 – 40 minutes.  Remove from oven and let cool.




Prep Time: 50 minutes (45 minutes to steam and puree fresh beets, 5 minutes to blend all ingredients)
Cook Time:  10 minutes
Yield: 5-6 pancakes (2-3 servings)

½ cup oat flour
½ cup red beet puree
4 egg whites
1 scoop vanilla whey protein powder (or protein powder of your choice)
¼ cup cultured low-fat cottage cheese
2 TBSP unsweetened cocoa powder
1 tsp pure vanilla extract
1 packet vanilla or other Stevia Extract
½ tsp baking powder
Coconut oil (use for cooking)
1 Tbsp coconut butter for "icing" pancakes
1-2 Tbsp of pure maple syrup
¼ cup unsweetened ribbon coconut for garnish (optional)

ONE: To save time, wash, peel and steam beets the night before and refrigerate. I used 3 medium sized beets to make my puree. 
TWO: Heat a pancake griddle or pan on medium low, and lightly brush with coconut oil.
THREE: Scoop about ½ cup of batter onto the griddle and spread round. Cook for 1-2 minutes, use spatula to see if pancake is ready to flip. Once the pancake is sturdy enough to flip, flip and cook other side for the same amount of time.
FOUR: Serve pancakes with coconut butter (not oil) and pure maple syrup. To give your pancakes a snowy look, add ¼ cup ribbon coconut.


Makes 24 bars

1 tbsp coconut oil
¼ batch of CLEAN marshmallow finished recipe
½ cup unsweetened coconut
½ cup raisins
½ cup dark chocolate chips
½ cup slivered almonds
½ cup pecan pieces
½ cup dried cranberries
½ cup pumpkin seeds
1 cup coconut mango granola
1 cup hemp granola

ONE: Melt coconut oil in a large pot over low heat on stove.  Add CLEAN Marshmallow; stir until melted and well blended.  Remove from heat.

TWO: Combine all ingredients in a bowl; stir so they are mixed well.  Then add them to the marshmallow mixture.  Stir until coated.

THREE: Using a spatula coated with coconut oil, press into a pan.  Let cool.  Cut into bars or squares. 

Now I cut mine into 24 bars, but they could be cut again into squares and that would cut down on the calories per serving if you were serving them to guests.


Serves 1
1 scoop of protein powder
1 tsp cinnamon
1 egg
1/8 cup dark chocolate chips
1/4 cup unsweetened coconut

ONE: Mix all ingredients in a mug and cook in the microwave for 1 minute.  Enjoy!

If you want to make up your own Mug Cake creation, use the first 3 ingredients and add in what ever you want.  Such as...berries, nuts, honey etc...


Makes 1 serving

1 cup plain non-fat Greek Yogurt
1/2 tbsp cinnamon, divided
1 tbsp raisins, divided
1/2 tbsp chia seeds, divided
1/2 tbsp maple flakes, divided
1 tbsp slivered almonds, divided

ONE: Place Greek yogurt in a bowl and add in half of all of the ingredients from the list, mix well.

TWO: Sprinkle the remaining half of all the ingredients on top.  Enjoy!

Makes about 3 dozen

1 cup coconut oil
1 1/2 cups coconut palm sugar
2 egg whites
1-2 tsp vanilla extract
2 3/4 cups spelt flour
1 tsp sea salt

ONE: Preheat oven to 350F.  Lightly spray pans with olive oil cooking spray.

TWO: In a large bowl, beat coconut oil and coconut palm sugar with electric mixer at medium speed until well blended.  Beat in egg whites and vanilla extract; mix well.

THREE:  Combine spelt flour and salt; add to coconut mixture.  Beat until well blended.

FOUR: Place teaspoon drops of batter onto cookie sheet and bake for 10-12 minutes or until light brown around edges.  Remove from the oven and let cool completely.
The Making of the CLEAN UP S'mores by Trina Campagnaro

YIELDS 32 - 2 1/2" x 2 1/2" crackers(approximately)

2 1/2 cups plus 2 tablespoons whole wheat flour
1 cup organic coconut palm sugar
1 teaspoon baking soda
3/4 teaspoon sea salt
7 tablespoons coconut oil
1/3 cup mild-flavored honey, such as clover
5 tbsp vanilla Almond milk
2 tablespoons pure vanilla extract

ONE: In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, palm sugar, baking soda, and sea salt. Pulse or mix on low to incorporate. Add the coconut oil and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

TWO: In a small bowl, whisk together the honey, almond milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.

THREE: Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.

FOUR: Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary.  Roll the dough out and cut into 2-2 1/2" strips, then cut into 2-2 1/2" squares.  Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.  Gather the scraps together into a ball, chill until firm, and re roll. Dust the surface with more flour and roll out the dough.  NOTE: I just gathered and re-rolled the scraps immediately. 

FIVE: Preheat the oven to 350 degrees.

SIX: Bake for 15-20 minutes, or until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.  NOTE: Just watch your baking time of these as all ovens may be different in temperature distribution.

YIELDS: 52 - 1" cubed marshmallows(this is the size I cut them)
Keep an eye on the mixer while beating because the marshmallow mixture tends to "walk" up the beaters to the motor. Scrape down frequently.


3 envelopes of unflavored Knox gelatin
1 cup cold water
2 cups Sucanat OR Organic Coconut Palm Sugar
2/3 cups Agave Syrup
1/4 teaspoon salt
1 1/2 tsp vanilla extract
Evaporated cane juice (process to a powder in food processor)for coating the marshmallows lightly

ONE: Prepare a 9 x 13 x 2 inch pan as follows.  Invert the pan.  Cut a piece of aluminum foil long enough to cover the bottom and sides of the pan. Place the foil over the inverted pan and fold down the sides and corners just to shape. Remove the foil and turn the pan right side up. Place the foil in the pan and press it gently into place. Spray foil with olive oil cooking spray. Set aside.

TWO: Place 1/2 cup cold water in the large bowl of an electric mixer, Sprinkle the gelatin   over the surface of the water and set aside.

THREE: Place the sugar, agave syrup, sea salt and the other 1/2 cup water in a heavy 1-1/2 quart or 2 quart saucepan over moderately low heat. Stir until the sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any sugar crystals on the sides of the saucepan to dissolve. Uncover, raise the heat to high, insert a candy thermometer, and let the syrup boil without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat.

FOUR: Beating constantly at medium speed, pour the syrup slowly into the gelatin
 mixture. After all the syrup has been added, increase the speed to high and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla a few minutes before the end of the beating. (During the beating, occasionally scrape the bowl with a rubber spatula. The 
marshmallow will thicken and become sticky -- if the mixture crawls up on the beaters as it thickens, carefully wipe it down with a rubber spatula.)

FIVE: Pour the slightly warm and thick marshmallow mixture into the prepared pan and, with your forefinger, scrape all the mixture off the beaters. Smooth the top of the marshmallow.

SIX: Let stand uncovered at room temperature for 8 to 12 hours or longer if it is more convenient.
SEVEN: Then sift or strain processed evaporated cane juice onto a large cutting board to cover a surface larger then your pan. Invert the marshmallow over the sugared surface. Remove the pan and peel off the foil. Strain the processed evaporated cane juice over the top of the marshmallow.

EIGHT: Cut into even 1 inch strips.  Use a ruler if you would like.


NINE: Prepare a long, heavy, sharp knife by brushing the blade lightly with olive oil spray. Cutting down firmly with the full length of the blade, cut the marshmallow into 1 inch strips. (After cutting the first slice, just keep the blade sugared to keep it from sticking.) 

TEN: Dip the cut sides of each strip into processed evaporated cane juice to coat them thoroughly -- you should have enough excess sugar on the board to do this. 
       Evaporated Cane Juice                 Evaporated Cane Juice after in the food processor
                                                                Process it it so it resembles powdered sugar

ELEVEN: Now cut each strip into 1 inch squares. (You may place three strips together and cut through them all at once.) Roll the marshmallows in the sugar to coat the remaining sides. Shake off excess sugar. 

TWELVE: Store in a plastic box or any airtight container -- or plastic bag.

Use a good quality 70% cocoa or greater dark chocolate

For the nutritional information, I recommend entering the ingredients that YOU use, in your recipe calorie calculator.  That way you will get your numbers more accurate.  Your recipe may make more crackers or less marshmallows.  It all depends how you cut them up once they are baked and set.

I can tell you that the S'more that I made up and ate this morning =  194 calories, 24g Carbs, 7g Fat, 2g Protein, 3g Fiber, 113mg Sodium.


Banana Blueberry Muffins
2 cups almond flour
2 tsp baking soda
1 tsp sea salt
1 tbsp cinnamon
1 cup dates, pitted
3 ripe bananas
3 eggs
1 tsp apple cider vinegar
1/4 cup coconut oil
1 cup fresh blueberries
muffin paper liners

Preheat oven to 350℉.
ONE: In a small bowl, combine almond flour, baking soda, salt and cinnamon.
TWO: In a food processor, combine dates, bananas, eggs, vinegar and oil.
THREE: Transfer mixture to a large bowl and blend until completely combined.
FOUR: Fold in blueberries
FIVE: Spoon mixture into paper lined muffin tins.
SIX: Bake at 350° for 25 minutes.


Tropical Quinoa Health Bars

Prep Time: 30 minutes     Cook Time: 40 minutes
Papaya, mango, and coconut fill these ultra healthy bars with tastes of the tropics.
1 1/2 cup dry quinoa
2 3/4 cups water
3/4 cup full fat coconut milk
3 eggs 
3 tbsp whole chia seeds
1 cup dried mango, cut into bite size pieces
1/2 cup dried papaya, cut into bite size pieces
1/2 cup dried figs, cut into bite size pieces
1/4 1/2 cup honey
3 cups shredded unsweetened coconut
1/4 tsp Himalayan rock salt

Note: Try to find unsweetened mango and papaya as the sweetened versions will add loads of unnecessary sugar to your bars.
ONE: Rinse quinoa by placing it in a strainer and running it under water for 1 minute. Transfer for a medium size saucepan, add water and cover. Bring to a boil, and then reduce to simmer for 20-25 minutes. Don’t remove the lid while cooking. Once complete, remove lid and set aside.
TWO: Combine coconut milk, eggs, and chia in a small bowl. Stir and set aside.
THREE: Preheat oven to 325F and line a 9×13 pan with parchment paper across both sides for easy lifting and set aside.
FOUR: In a large bowl combine quinoa with the coconut milk mixture. Stir until fully combined.
FIVE: Add remaining ingredients.
SIX: Press firmly into prepared pan and bake for 30-40 minutes or until lightly golden.
SEVEN: Remove from oven and allow to cool for 20 minutes. Slide out of pan and continue to cool for another 40 minutes before cutting.
EIGHT: Cut with a sharp knife.
These bars are great but can get a little bit messy. The longer they sit, the firmer they’ll get. Or, stick them in the fridge for a couple of hours.
Nutrition stats: calories 202; fat 10g; carbohydrates 24g; dietary fiber 5g; sugars 11g; protein 4.5g


Makes one 8-inch cake, if using a 8-inch crepe pan (mine was a 10-inch pan)
¼ cup water
¼ cup coconut oil, solid cut into pieces
8 oz Dark 70% cocoa chocolate, finely chopped
1½ cups whole wheat flour OR Power Flour Mix* 
½ cup honey
½ tsp sea salt
2 ½ cups 1% milk, room temperature
3 large eggs, room temperature
5 large egg whites, room temperature
1 tbsp pure vanilla extract

*Power Flour Mix-Recipe can be found in Tosca Reno's Eat Clean Diet for the Family and Kids or on my post with the recipe for the Chocolate Pumpkin brownies

ONE: Bring the water to a rolling boil in small saucepan over med-high heat.  Add coconut oil a little bit at a time, whisking to combine after each addition.  Remove from heat; stir in dark chocolate until completely melted.

TWO: Whisk together flour, honey, and sea salt in a medium bowl.  Whisk together milk, eggs, egg whites, and vanilla in another bowl.  Gradually add milk mixture to flour mixture, mix until smooth.  Add chocolate mixture, whisking until smooth.  Transfer mixture into an airtight container.  Refrigerate at least 2 hours or up to overnight.  While you are waiting for the time to pass, prepare the Hazelnut Cream.

Makes about 1 ¼ cups
INGREDIENTS¼ cup hazelnuts
¼ cup dark chocolate
¼ cup honey
3 tbsp coconut oil
¾ cup 1% milk
1 tsp of soy lecithin
1 to 2 tsp potato flour

ONE: Place the hazelnuts in a food processor and chop to a fine mixture, add in the soy lecithin, and potato flour.  Mix

TWO: In a small saucepan on low to medium heat, combine dark chocolate, honey and coconut oil, stir until melted and smooth.  Add in milk, stir until thickened.

THREE: Once thickened, pour into a sterile jar with a seal lid, tighten and turn upside down. Caution the jar will be hot.  Let cool before using.  This cream must be used within a couple days as there are NO preservatives in it (you will use most of it for the recipe anyway).

Makes about 8 cups
2/3 cup of coconut milk cream, cold refrigerated overnight(do not shake can)
6 large egg whites
1 cup honey
¾ cup coconut oil, cut up
1 tsp vanilla extract
1 cup hazelnut cream

ONE: Open the can of coconut milk and scoop the thickened coconut cream on top and place it in a bowl. With an electric mixer on medium-high speed, beat coconut cream until soft peaks form, approximately 4 minutes.  Transfer to a medium bowl.  Refrigerate 1 hour.  Wash mixer bowl and whisk.

TWO: Whisk eggs whites and honey in a clean bowl of the electric mixer set over a pan of simmering water until honey blended in and mixture reaches 160F.

THREE: Attach bowl to mixer, beat on high speed until slightly cooled and stiff (but not dry) peaks form, approximately 5 minutes or so.

FOUR: With mixer on medium-low speed, add coconut oil a bit at a time, mixing well after each addition (meringue will deflate slightly as oil is added).  Add vanilla, hazelnut cream, and salt; mix until mixture just comes together, 3 to 5 minutes.  With a flexible spatula, fold in whipped cream.  Place in refrigerator until crepes are made.

CREPES (resumed)
THREE: Once the crepe mixture has been refrigerated for the proper amount of time, lightly coat an 8-inch crepe pan with melted coconut oil.  Heat on medium heat until it is just starting to smoke.  Remove pan from heat; pour about 2 tablespoons of batter into pan, swirling to cover the bottom.  Reduce heat to medium-low; return pan to heat.  Cook, flipping once, until edges are golden and center is dry.  Slide crepe onto a plate.  Repeat with the remaining batter, coating the pan with coconut oil as needed.  Stack the crepes when they are finished cooking.  You should 
have about 32 crepes (if using a 8-inch pan).  Crepes can be refrigerated, covered, up to 1 day.
This first picture is the crepe mixture after being in the fridge.  Second picture is of a crepe cooking.

                                               Finished crepes waiting for the assembly step.
FOUR: Assembly ~ Place a crepe on a wire rack set over a rimmed baking sheet.  Spread with about 3 tablespoons of filling.  Top with another crepe.  Continue layering with filling and crepes, ending off with a crepe on top.  Place in the fridge until firm, approximately 15 minutes.  Make Chocolate Glaze and then return go to Step FIVE.

Makes about 2 cups
1 ¼ cup of coconut milk cream, cold, refrigerated overnight
1 tablespoon honey
10oz 70% dark chocolate, chopped

ONE: Open the can of coconut milk and scoop the thickened coconut cream on top and place the cream, honey, and salt into a medium, heavy saucepan over medium to high heat and bring to a boil .  Remove from heat.  Add chocolate; swirl pan to cover completely with cream.  Let stand about 5 minutes, and then stir until smooth.  Let cool completely.


FIVE: Spoon ½ cup of chocolate glaze on top of the cake, spread out to the edges.  Spread the remaining glaze around the sides, coating completely.  Refrigerate until chocolate glaze is firm and set, approximately 20 minutes.

Cake can be refrigerated for up to 3 days.


All Natural Fruit Roll Ups

2 large apples, cored and diced(or desired fruit)

2 cups strawberries, greens removed(or desired fruit)
1 tsp cinnamon
1/4 cup water

NOTE: The pictures shown below are of the making of the Kiwi/Mango All Natural Fruit Roll Ups
ONE: Add all ingredients to a blender or food processor and process about 30 seconds, or until smooth.

TWO: Cut parchment paper to fit the trays of the dehydrator.  

              Parchment Paper                               Trace around the tray to get the correct size.  
                                     Cut out and fit into tray.

THREE: Pour mixture onto some parchment paper, fitted to the shape of the dehydrator trays, and place in a food dehydrator.

THREE: Dehydrate for 4-6 hours.

FOUR: Flip fruit-filled parchment paper over.  Continue drying another 2-4 hours.  Check in on it, once the fruit is dry, peel the parchment paper off and continue drying till completely dry.

If you have any questions about this recipe or method, please feel free to contact me.


I found the original recipe from the Clean Eating website, here is the link...
I changed it up just a I do...
I used fresh apples instead of applesauce and just used the food processor to chopped them down to a sauce(only because I didn't have any in the house.  I also used coconut oil rather then safflower oil.  AND I used about 4 ripe bananas instead of 3.  Plus, I combined all the ingredients in the food processor and mixed them together.  ONLY because I wanted to make sure the apples were chopped up fine.  Mine turned out more like a cake rather than a lo


1 1/2 cups whole-wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
1 tbsp ground flax seed
Pinch of sea salt
4 ripe bananas, mashed with a fork
2 egg whites
1/4 cup unsweetened applesauce
1/2 cup raw honey
1/4 cup coconut oil
1/3 cup chopped dark chocolate
Olive oil cooking spray, optional


ONE: Preheat oven to 350°F. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, flax seed and salt.

TWO: In a large bowl, with a hand mixer, beat bananas until smooth. Add egg whites and beat until combined. Gradually mix in applesauce, honey and coconut oil.

THREE: Mix dry ingredients into banana mixture; stir in chocolate

FOUR: Mist a 9 x 5-inch loaf pan with cooking spray. Pour batter into pan and bake for 45 minutes, or until browned on top.




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