Tag Archives: walnuts

Blueberry Walnut Coconut Fat Bombs

Blueberry Walnut Coconut BombsWhile working with clients going through the RESTART sugar detox program, one of the top concerns they have is what to eat for snacks and how to kill those awful cravings that hit at odd hours, especially during their first week. The key is to always be prepared and to have the right snacks available, so you don’t go off-plan with a “what the heck do I eat” feeling and grab that box of sugar-filled cereal. One of my favorite ways to stay on track is to eat high fat snack bites, called fat bombs, that’ll fill you up quickly while killing those cravings. I love using coconut anything to make fat bombs because it’s easy to digest and the body primarily uses it for energy, instead of storing it as fat. I recently made these blueberry walnut coconut fat bombs that really did the job for me.

Blueberry Walnut Coconut Bombs

Blueberry Walnut Coconut Bombs

Blueberry Walnut Coconut BombsYou can cool and harden these fat bombs in a prettier silicon mold, but I’m lazy and I just leave them in a loaf pan in the fridge, then cut them into squares once they harden. The walnuts add a delicious crunch to each bite, and the blueberries give a slight sweetness that you might be craving without throwing your blood sugar off balance. I highly recommend you make a batch for the week to get ready for your new low-sugar lifestyle, and see how great you can feel!

Blueberry Walnut Coconut Bombs

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Blueberry Walnut Coconut Fat Bombs
 
Prep time
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Total time
 
Ingredients
  • ⅔ cup fresh or frozen blueberries
  • ½ cup coconut oil
  • ½ cup coconut butter
  • 1 tsp maple syrup (omit if doing a sugar detox)
  • ⅓ cup shredded coconut
  • ⅓ cup chopped walnuts
  • Cinnamon (optional)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place blueberries in a food processor and pulse until they are chopped into fine pieces.
  3. Line a 9x5 loaf pan with parchment paper.
  4. Pour coconut oil. coconut butter, maple syrup, and blueberries in the pan (no need to combine thoroughly) and bake for 10 minutes until coconut oil and coconut butter are melted, and the blueberries are cooked.
  5. Take out of the oven and let it cook for 10 minutes, then stir in shredded coconut and chopped walnuts.
  6. Refrigerate uncovered for at least 30 minutes to let the mixture harden.
  7. When ready to eat, pull out the parchment paper to remove the hardened layer from the pan.
  8. Cut into to mini squares and sprinkle with cinnamon if you wish.
  9. Store in the refrigerator.

Paleo Gluten Free Whole30 Blueberry Walnut Coconut Fat Bombs

Pesto Cauliflower Bites

Pesto Cauliflower Bites

Well, I thought I would go through this winter without getting sick, but no such luck. I finally came down with a cold and a slight fever. I’m not surprised. This Northern Californian weather has been quite fickle lately, switching from rainy cold to sunny 60s sometimes in the same day. I’m actually not hating that I’m sick. I’ve been go go go for the past few weeks and haven’t had a chance to slow down and catch a break (probably why I’m sick in the first place). But now, I have a great excuse to Netflix and chill (literally!), drink a ton of bone broth, and take much needed naps.

Enough about my lame cold. Have you seen my announcement about the RESTART® program I’m launching on February 16th? It’s a 5-week online class where participants can learn about nutrition, and get support from me and fellow classmates while they go through a sugar detox to help them end cravings and boost their energy. If you are interested in improving your health and learning how the food you eat affects your body, then read more about the program and sign up!

Speaking of healthy nutrition, I have a seriously delicious recipe that’s sugar free and filled with nourishing, energizing fats. I’ve recently been eyeing romanesco cauliflower at the farmers market because they are so cool looking and reminds me that nature is amazing, so I picked up a head and made this beautiful side dish. Of course, you can use regular cauliflower, but I love the bight green color of the romensco cauliflower that really stands out at the end when mixed with pesto.

Pesto Cauliflower Bites 

Pesto Cauliflower Bites

Pesto Cauliflower Bites

When I’m not sure what to do with a vegetable, my go-to way to cook it is to roast it with some ghee, salt, and pepper, and it always turns out so good. I followed that same method with the cauliflower, but added pesto to it at the end which kicked the flavor up a notch to another level.

Oh, what good sauce can do to a dish!

pesto cauliflower bitespesto cauliflower bitespesto cauliflower bites

 

Pesto Cauliflower Bites
 
Prep time
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Ingredients
  • 1 head cauliflower (I used Romanesco but any kind works)
  • 1 tbsp ghee or avocado oil
  • ¼ tsp sea salt
Pesto
  • ¼ cup chopped raw walnuts
  • 1 cup packed basil leaves
  • ¼ cup extra virgin olive oil
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • Juice of ½ lemon
  • ¼ tsp sea salt
  • Crushed red pepper flakes (optional)
Instructions
  1. Preheat oven to 450 degrees F.
  2. Cut cauliflower into bite sized florets and place on a baking pan.
  3. Toss cauliflower with ghee or avocado oil, and sprinkle with sea salt.
  4. Bake for 15 minutes, shaking the pan half way through.
  5. While the cauliflower is baking, heat a dry pan on the stove top over medium high heat.
  6. Add chopped walnuts to the pan and toss for 5 minutes until they are browned and toasted.
  7. Remove from heat and place into a food processor or a blender with the rest of the pesto ingredients.
  8. Blend until the pesto is completely combined and creamy.
  9. Once the cauliflower is roasted, place is a large bowl, pour the pesto over it, and mix well.
  10. Sprinkle crush red pepper flakes before serving (optional).

 Pesto Cauliflower Bites - Paleo Gluten Free Whole30

Spiced Maple Rosemary Mixed Nuts

Spiced Maple Rosemary Mixed NutsHope everyone had a wonderful holiday! I really enjoyed mine staycation-ing and traveling to rest and relax in Sonoma County for a few days. It’s been a busy but fun week with my family here to celebrate Christmas, and that usually means I spend a lot of time in the kitchen cooking and baking meals for them. I don’t mind, but it can be a lot of work and time, so I usually turn to easy recipes that require minimal effort. So when they requested a salty snack to go with their adult beverages, I whipped up this addictive recipe in a flash with whatever I had in the kitchen. 

Spiced Maple Rosemary Mixed Nuts 

Spiced Maple Rosemary Mixed Nuts

I’m not a huge fan of rosemary because it can taste a bit medicine-y if used too much in a dish, but the flavor complemented really well with the maple syrup and cayenne pepper. If you don’t mind the taste, I suggest you use more. Just a sprinkle of the herb was plenty enough for me. You won’t be able to stop on a few bites of this salty, spicy, sweet goodness. We gobbled this up within a few hours.

What’s everyone up to for the New Year? I’m honestly not into big celebrations on New Year’s eve and usually end up partying it up in my sweatpants on my couch (which is like, the best kind of partying). But who knows. Last minute plans can change and maybe I’ll force myself into something sparkly… probably not.

OOO, and I’m getting ready for some big changes in the New Year with the website, so stay tuned for some new and exciting news coming up!

Have a Happy New Year, all, and see in you in 2016!!

Spiced Maple Rosemary Mixed NutsSpiced Maple Rosemary Mixed NutsSpiced Maple Rosemary Mixed Nuts

Spiced Maple Rosemary Mixed Nuts
 
Prep time
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Total time
 
Ingredients
  • ½ lb raw cashews
  • ½ lb raw walnuts
  • 1 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tbsp + 1 tsp fresh rosemary, chopped, plus more to taste
  • ½ tsp cayenne pepper
  • 1 tsp sea salt, plus more to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together cashews, walnuts, and melted coconut oil.
  3. Add the rest of the ingredients and mix well.
  4. Pour out the nuts onto a baking sheet and spread out evenly.
  5. Bake for 15-18 minutes until the nuts are golden and crisp.
  6. If needed, sprinkle with more salt and fresh rosemary while still warm.

Spiced Maple Rosemary Mixed Nuts Paleo Gluten Free Vegan Whole30