Gluten Free

Banana Chocolate Chip (Paleo) Muffins

Banan Chocolate Chip Paleo Muffins

Banan Chocolate Chip Paleo Muffins Here it is you Instragramers! As promised:

It is no secret I've been experimenting with paleo meals.  No meat for me, of course, but eggs have snuck into our menu.  And it creates an opportunity for more nutrient packed, clean desserts.  These muffins are protein packed, organic, clean, mean, delicious, and the absolute perfect project for a snowy snowed in day.

Here's how I did them:

Preheat the oven to 350 degrees and prep your muffin tins (this makes 12 big guys).

Put all of these in the bowl of you mixer in the following order: 4 ripe bananas (the riper the better...I may have just made that word up)

Put all of these in the bowl of you mixer in the following order:

4 ripe bananas (the riper the better...I may have just made that word up)

4 eggs

1/2 cup almond butter

1/2 cup coconut or almond flour

2 tblsp coconut oil (organic, virgin, unrefined, melted)

1 tblsp cinnamon

1 tsp nutmeg

1 tsp baking powder

1 tsp baking soda

1 cup chopped walnuts

1 cup chocolate chips (vegan grain sweetened if you can find it)

Fill your muffin tins.

Bake for 25 min.

Cool on racks.

EAT!

Paleo Brownies

Paleo Brownies

Paleo Brownies Soooooooooooooooo...this post can't come without a bit of a preface...explanation...confession:

I'm eating eggs...and sometimes fish...

My vegan diet was amazing for a very long time. It treated me well and took very good care of me. But as many of you know, before I had Bar, I had a few miscarriages which led to a number of blood tests which led to finding out that I have a problem synthesizing B vitamins. So eggs needed to be on the menu. Always cage-free, organic, local. Mostly from the farmer's market. And I felt good eating them, so I continued past my pregnancy. Then after recovering from Bar, most of you also know, I fell into the abyss of SoulCycle. And now I'm instructing. With all of the exercise in my life, I needed more protein. And though I believe that many people can get more than sufficient amounts out of a vegan diet, my body was telling me I needed more for proper muscle recovery. So fish (mostly salmon, almost always wild, Norwegian) is also on the menu.

Soooooooooo...paleo desserts are a fantastic option. And these brownies are nothing short of amazing delicious.  They are a variation of these, just a little less sweet and with more add ins!

Here's how I made them:

Ingredients:

1 jar of smooth almond butter (try to find organic if you can)

2 eggs

1 cup coconut nectar (dry or syrup)

1/4 cup agave

1 tablespoon vanilla

1 tsp sea salt

1 tsp baking soda

1 cup cacao powder

Optional add ins: 1 cup chopped walnuts, 1 cup gogi berries, 1 cup dark chocolate chips

1. Preheat oven to 350 degrees

2. Put everything into the bowl of a mixer (preferably wet ingredients, mix, then dry, but not necessary).

3. Mix until smooth

4. Coat a brownie pan with coconut oil.

5. Pour in batter

6. Bake for 25-30 min or until cooked through and just starting to brown at the corners.

7. Cool, Cut, Serve!

Vegan Summer Crumble: Peaches, Blueberries, and Strawberries straight from the farm!

Love Life and Lollipops- Eve Lynn Kessner, Vegan, Mom, Brooklyn, Vegan Mom, Vegan Brooklyn, Brooklyn Mom, Williamsburg, Gluten Free, Vegan Summer Crumble: Peaches, Blueberries, and Strawberries straight from the farm!

Last weekend on our way out east to the beach we passed so many farm stands selling fruit pies that were just calling my name.

Though they looked fresh and delicious, I'm positive they were filled with butter, sugar, and white flour along with their farm fresh fruits.  Way to ruin a good thing, right?!?

That said, it planted the craving in my head and by the time we got to the house I had decided I needed to make a summer fruit dessert.  I got back in the car and snagged some peaches, blueberries, and strawberries from the farm and headed back to the kitchen to cook me some crumble.  This one was vegan, organic, and gluten-free: the health and wellness trifecta;)

Here's how I did it: (ps- this made a lot!  We were 11 people and there was leftover)

Inside the cobbler mix:

  • 4 peaches cut into bite sized pieces (I keep the skins on)
  • 1 farm basket of blueberries (about a pint I think...you know those blue cardboard baskets though...)
  • 1/2 farm basket of strawberries
  • 1/2 cup gluten-free all purpose flour
  • 2 tablespoons cinnamon
  • 2 teaspoons nutmeg
  • 1/4 cup raw agave nectar

For the crumble mix then spread on top:

  • 4 cups gluten-free rolled oats
  • 1 cup gluten-free all purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 2 tablespoons vanilla
  • 3 tablespoons virgin coconut oil
  • 2 tablespoons coconut butter
  • 1 cup coconut nectar (coconut sugar)

Bake at 350 degrees for 35 minutes or until crispy and just starting to brown on top.  Serve warm or cool.  And if you so desire, add a dollop of vegan vanilla ice cream!