Turkey Day!! 

Well, I feel like just yesterday I was meal prepping for LAST Thanksgiving! Where does the time go?!?! I will not be hosting Thanksgiving this year (boo hoo), BUT of course will be making a few dishes to bring along!! (control freak, I know!) It just wouldn’t feel right if I didn’t take part in the cooking festivities! We will be traveling out of town, so I have been trying to find some recipes that are not only Paleo & delicious..but that travel well & will be able to be reheated or eaten at room temp! I have made these dishes quite a few times & they’ve been nominated to be a part of the feast! Enjoy!
Butternut Squash Soup:


Dairy free

2 med/lg butternut squash, peeled, seeded & cubed

2 – 32 oz cartons unsalted chicken stock (or vegetable stock)

1 large yellow onion, sliced

1 cup coconut milk

S & P, to taste

1 tsp ground sage

1 tsp cinnamon

½ tsp nutmeg

Olive oil

Heat a couple tbsp of olive oil in a large pot. Sauté onions until they start to soften. Add in squash and stock. Bring to a boil and then down to a simmer for about 25 minutes until squash softens. Use an immersion blender (or carefully transfer a small amount at a time to a blender) to puree the squash & onions. Add in the coconut milk & seasonings. Stir to combine & add seasonings to taste.

Sweets & Beets:


A very easy & yummy, but messy side dish! Wear gloves! =)

6 large sweet potatoes, peeled & cubed

6 med/large red beets, peeled & cubed

1 tbsp fresh thyme, minced

1 tbsp fresh rosemary, minced

1 tbsp fresh sage, minced

About 3 tbsp olive oil

About 1 tsp sea salt

Preheat oven to 425. Combine sweet potatoes, beets, seasonings & olive oil. Toss to coat evenly. Place onto a foil covered baking sheet & roast for about 25 minutes unto the sweets & beets are soft. Finish with another sprinkle of sea salt if necessary!

Flax Bread Sausage Stuffing:


(Pic is before it’s baked to deliciousness) 

Thanksgiving just wouldn’t be the same without stuffing of course…This gluten free version is AH-mazing. =)

*1 sheet of my Flax Bread, cooled, cubed (1 inch cubes) & left out for a day or so to dry out (It will NOT dry out as much as traditional bread) (RECIPE BELOW)

1 lb mild ground sausage

4 celery stalks, diced

1 large yellow onion, diced

3 large eggs

1 cup chicken broth

¼ cup Italian parsley, chopped

½ cup dried cranberries ( fruit juice sweetened)

S & P

1 heavy tsp ground sage ( I like a lot!)

Butter, for cooking

Preheat the oven to 350. Cook the sausage over med heat until cooked throughout, breaking it up into small bits with spoon. Remove from pan & put into a large bowl. Add a tbsp of butter to the pan & cook the onions & celery until soft. Stir in the seasonings & add that to the bowl with the pork. Add the cubed bread to that bowl. In a separate bowl, whisk together eggs & stock. Pour that over the bread & sausage mixture & combine to coat everything. Add in cranberries, then pour into 9×13 baking dish. Bake for 30ish minutes until top starts to brown.

1-2 days before:

*Flax Bread:


1 cup ground flax

1 cup almond flour

1 tbsp baking powder

1 tsp sea salt

5 eggs

½ cup water

1/3 cup olive oil

1 tbsp honey

Preheat the oven to 350 degrees. Grease a 10×15 baking sheet. Combine all dry ingredients in one bowl. Whisk the eggs in another bowl, & add in water, oil & honey. Combine the wet and the dry ingredients. Spread immediately onto the baking sheet. Bake for 15-20 minutes until golden brown.

Cranberry Sauce:


*makes about 3 cups

1 bag of fresh cranberries (12-16oz)

1 cup apple juice ( no sugar added)

½-1 cup coconut palm sugar (or honey)

Add all ingredients to a medium size pot. Bring to a boil for about 5 minutes. You will see and hear the cranberries start to POP! After a few minutes, while frequently stirring, take a fork or potato masher and start crushing the berries until you reach your desired consistency. Remove from heat & let cool!

To me, all of these dishes scream FALL & THANKSGIVING. Right?!?! Of course you have to add a turkey into the mix to be legit! (easy right?!) The only thing missing is dessert! Not for long! =) I think Paleo Carrot Cake will accompany us this year!

Paleo Carrot Cake:

(2 layer)

3 cups Almond flour

1 tsp celtic sea salt

1 tsp baking soda

1 tbsp cinnamon

1 tsp nutmeg

1 tsp ginger

5 organic eggs

1/2 cup honey

1/4 cup coconut oil

3 cups grated carrots (peeling is optional)

1 cup raisins

1 cups walnuts or pecans

½ cup unsweetened coconut

Preheat your oven to 350. You’ll need 2 – 8 inch cake pans. Line the bottom with a piece of parchment cut into a circle, then grease bottom and sides. Trust me this will make your life much easier! Combine dry ingredients in a large bowl & wet ingredients in another. (without carrots, raisins, coconut or nuts) Then add wet to dry. Now add carrots, nuts, coconut & raisins! Split mixture between the two cake pans & cook for about 40 minutes. Make sure you check it with a toothpick to see if it’s done! Let cool, then add frosting!


I typically do a very basic frosting. Keep 2 cans of coconut milk in your refrigerator. Or you can buy just cans of coconut cream (trader joes). Let these get cold (overnight is best) Then open the cans, scoop out the firm cream. Put it in a mixing bowl, with a little cinnamon & some honey or maple syrup (not that fake crap). Whip with a hand mixer until fluffy! You can spread this between the 2 cakes, then top it with more frosting & maybe some toasted coconut!

(Check out that gorgeous collection of paleo noms!)

Well, we have come to what looks like the ends. Now I’m salivating & wishing I had carrot cake to eat for dinner. Sad. Won’t be long before the food prep begins! 

Happy Eating!! 😊






Our Paleo-ish Christmas!!!

It has taken me so long to put this together! Typing all  of this up is a breeze…but actually creating my Christmas menu was insane!!! This year, we are hosting Christmas Eve ANDDDDDDDD Christmas Day! EEK! We don’t have many people, but I still freak out about having enough food & make a million things because I get nervous!!!! Some of these recipes are my own, some were borrowed & some dishes are being brought! (Phew!) So here is my menu, for some inspiration AND some recipes for replication!!!! I hope this round up gives you some ideas! Enjoy!

Traditionally, fish is the end all be all of Christmas Eve. I’m cool with that…but like always, I like options!! So here is a look into what we will be enjoying on Christmas Eve & Day! So from start to finish…here are some of the stars! **Keep in mind, this recipes are geared towards a group of about 10 people! Adjust as necessary!

Pomegranate Pear Spinach Salad:


3 5oz containers of baby spinach

Seeds from 2 pomegranates

about 3/4 cubed grass-fed cheddar, optional

1 small red onion, thinly sliced

3/4 cup chopped walnuts

2 small pears, cored & thinly sliced

Dressing of your choice! I will be using my favorite balsamic vinaigrette, which can be found here: https://psimadethat.com/2014/02/22/killer-salad-dressing/comment-page-1/

Layer each of the ingredients on top of the spinach. Toss with dressing or leave it on the side!

Mussels in a Garlic Tomato Broth:


3 2lb bags of mussels, scrubbed clean

about 1/3 cup EVOO

1 onion, finely chopped

8 garlic cloves minced

1/4 tsp red pepper flakes, adjust to your liking

4 tbsp chopped fresh parsley

2 28 oz cans crushed tomatoes

2 cups vegetable broth

S & P to taste

Heat the EVOO in a large pot, add the onion & garlic, stirring occasionally until translucent. Stir in the rest of the ingredients, except the mussels. Bring to a boil, then reduce heat & simmer for about 20 minutes. Now, to the mussels…be sure to scrub & rinse them VERY well. You don’t want any sand or other bits getting into your sauce! While you are looking through & babying your mussels….check for any shells that are cracked or open. These you will definitely want to discard, as they are dead & NOT EDIBLE! If they are slightly open, but close when lightly tapped, those little guys are fine to steam! Add the mussels to the pot & bring to a boil, covered. Cook for about 3-5 minutes until shells open wide. You may need to take out some sooner than others. Discard any mussels that do not open after that time period. Put cooked mussels into a large bowl, with sauce & serve with some of your favorite Paleo Garlic Bread!!!! Bread recipe can be found here: https://psimadethat.com/?s=bread **With this recipe, I cut into pieces, brushed with a fresh garlic & butter blend & broiled for a few minutes until crispy & brown! This is going to be wonderful dipped into the tomato broth!

Shrimp & Quinoa Casserole: I’m winging this one!! Recipe will be posted after! Sorry folks 🙂

Sautéed Green Beans with Almonds:


Serves about 9ish people

4lbs green beans, cleaned & trimmed

1 cup slivered almonds


This is probably the easiest side dish to make. Simply heat some olive oil in a large pot. Add the green beans & almond. You’ll only want to cook these until the almonds are toasted & the beans are slightly tender! They are good with a little crunch! Salt & pepper to taste!

Roasted Garlic Mushrooms:

4 packages portabella mushrooms (halved or quartered)

6 garlic cloves, minced

1/4-1/3 cup EVOO

S & P

1/4 cup balsamic vinegar

Combine all ingredients into a large bowl or a couple of ziploc bags. Make sure mushrooms are nicely coated with marinade, Let them marinate in the refrigerator for a couple of hours;

Cranberry Sauce:


see my earlier post… https://psimadethat.com/2014/11/26/simple-cranberry-sauce/

Carrot Cake: see my earlier post…



Paleo Samoa Cheesecake:


1 1/2 cup almonds, roughly chopped in processor

1/2 cup pitted dates

1/4 cup unsweetened coconut

2 tbsp coconut oil, melted

pinch of sea salt

Add remaining ingredients to the processor with the almonds. Pulse until everything is combined. Press into a greased 9 inch springform pan.


3 cups of raw cashews, soaked for at least 5 hours

3/4 cup honey or agave

3/4 cup coconut oil, melted

2 tbsp lemon juice

1 T vanilla

pinch of sea salt

Caramel Topping:

about 15 dates, pitted and soaked in water for an hour

5-6 tablespoons canned full fat coconut milk

3 tablespoons water

1 teaspoon vanilla extract

pinch of sea salt

Chocolate Drizzle & Coconut:

1/4 cup dark chocolate

about 3 tbsp coconut milk

2 tbsp coconut oil

couple TBSP of toasted coconut flakes

**For the chocolate, simply melt the chocolate & the coconut oil/milk over low heat on the stove. Let cool for a few minutes and drizzle over the caramel. Finish with coconut!


Once your cashews have soaked, put them & all of the other ingredients into a food processor. Puree until completely smooth with no lumps. Pour into the crust & freeze for a couple of hours until set. Then we’ll add the topping, after you dates have been soaked, put them into a food processor with a tbsp or 2 of the milk. Begin to puree & add the remaining ingredients. Pulse until you get a rich creamy caramel!! If you still think it’s too sticky and thick, more coconut milk can be added! Spread over the top of the cheesecake. Follow will a drizzle of dark chocolate & toasted coconut! Put back in the freezer for about 20 minutes, then store in the refrigerator at least an hour before serving. This seems like a project to make, but so so so simple! No baking required! YUM! You will be amazed at how much this resembles cheesecake! CRAZY!

Gluten Free Oatmeal Chocolate Chip Cookies:

2 1/4 cup gluten free oats (I like trader joes brand)

1 tbsp arrowroot powder

1/2 tsp baking powder

1/2 cup unsalted butter, softened..(NOT melted)

2/3 cup coconut palm sugar

1 large egg

1 tsp vanilla extract

1 cup dark chocolate (chopped or chips)

1/2 tsp sea salt

parchment paper

Preheat oven to 375. In a food processor, pulse 1 1/4 cups of the oats until finely ground. Put into a large bowl & add the arrowroot, baking powder & salt. In another bowl, use a hand mixer to cream together butter & sugar. Add the egg & vanilla to butter mixture. Combine the two bowls & mix to combine. Add in the remaining cup of oats & the dark chocolate. This should form about 24 TBSP size cookies. Drop onto parchment lined baking sheet & bake for about 12-15 minutes until golden brown.

and here are two of my favorites from Elana’s Pantry:


Chocolate Cream Pie (to die for…)

Chocolate Pecan Pie (oh em gee…)

Ok…..phew! So after alllllll that, I am making quite a few more dishes. I just couldn’t get around to finishing up a written recipe!! We’ll also be having, turkey, ham, paleo eggplant lasagna (Lynns Deli, Branford) & stuffed clams! OH EM GEE! Mouth=Watering… I am crossing my fingers & saying a prayer to the food gods that this all comes together for the holiday!!!!



Simple Cranberry Sauce!

Well well….here we are again! Thanksgiving already!!!! && I’m making a turkey for the first time this year, eek!! What goes better with turkey than cranberry sauce?! Nothing!! I never liked that canned cranberry jelly business, but this my friends…this is the real deal! Tart, Sweet, Saucy….mmmmmm!!!! Oh & super easy. Literally 5 minutes. Way faster to make this than go to the store and buy that dang can. Puuuuulease! 😊

1 bag of raw cranberries (12-16oz)
1 cup of organic no sugar added apple juice (or orange if you prefer more tang!)
1 cup of your favorite paleoish sweetener! I chose coconut palm sugar, just cuzzzz! 😊

Add in all of your ingredients into a medium size sauce pot. Bring to a boil over high heat and boil for about 5 minutes. You’re going to hear the cranberries start to pop. After a few minutes, (while frequently stirring) take a fork or potato masher and start to crush the berries. Remove from heat & cool!! Can be made a few days in advance and store in the fridge! Makes about 3 cups. Happy Turkey eating! ❤️


Fresh Fruit Salsa

It feels like foreverrrrrr since I’ve posted!!!!!!! Life has just been so busy!!! We got a new pup, Rocco, who is pretty much taking up all of my extra time, among other things of course!! I have had so many post ideas, but it’s just actually sitting down & collecting my thoughts that has been the tricky part! With all that said, here I am. Ready to go!! This past weekend was the Branford fireworks. We went to our neighbors house for a party & OF COURSE I have to bring something…DUH! I was tossing ideas back & forth, simply because I’m used to serving Paleo People! Not that these guys don’t enjoy a good bunch of kale, I just wanted to make something that everyone could & would enjoy! I went to the grocery store, and strawberries were buy 1 get 2 free! I couldn’t pass that up, so Fruit Salsa was born! I have seen some other recipes for this tasty treat, except they were loaded up with white sugar, on top of brown sugar, on top of other sugary additives! I wanted to Paleo-ize this treat & still keep it sweet & yummy! After I made it, I was literally eating it for breakfast, snack & any chance I could sneak a taste before I went over to the party! It was definitely a hit & a crowd pleaser. The recipe was requested so here it is !


Fresh Fruit Salsa:

This recipe makes quite a large bowl, feel free to cut in half.

2 containers of strawberries, trimmed & rinsed

4 golden delicious apples, sliced thick

2 containers of raspberries

1 pint of blueberries (optional, I did it for the red, white & blue effect!)

1 lemon, juiced

3 TBSP coconut palm sugar

1 small jar of raspberry preserve/jam (I forgot the brand I got, but it was no sugar added & only sweetened with fruit juice!)

You can chop the strawberries & apples yourself into small pieces, but I did not feel like doing all of that. I got out my favorite tool, the food processor, & in small batches, pulsed the strawberries. You want them to be chunky, so don’t overdo it or you’re going to have puree! Dump them into a large bowl, Rinse out processor & do the same with your apples. Just a manual pulse a couple of times for a chunky result. Add the apples to the bowl. Squeeze the whole lemon over the fruit in the bowl. Add your 3 tbsp of coconut palm sugar & the whole jar of preserves. Mix everything up very well, then add your raspberries & blueberries & give a gentle stir. (If the raspberries mash up a little that’s ok!) Let this mixture sit, covered, in the refrigerator until you are ready to go. The salsa will get nice & juicy over time! I served this with cinnamon sugar pita chips (EEK! I KNOW, GLUTEN, OH EM GEE!) You are free to find a paleo alternative or just eat it with a spoon, that’s what I did! =) ENJOY! ❤


Here is my new baby, Rocco (on the top ;))



Paleo BBQ Time!!


Memorial Day is  days away, 4th of July approaching & lots of picnic opportunities in between!! I have a few favorite things that I love to make  for every picnic or summer-y event! It’s easy to figure out that obviously you are cooking meat of some kind, burgers, chicken, etc…but then it comes to the side dishes! I sometimes get stuck! Can’t look to potato or pasta salad for refuge!!!! WAH! Here are some of my most popular side dishes that a very much BBQ worthy!

Paleo “Potato” Salad:


2 bags of frozen organic cauliflower (whole foods, $1.99)

2 celery stalks, diced

4 ish TBSP finely chopped red onion

3 hard-boiled eggs, cooled & chopped

1 tbsp parsley, optional (i don’t like a lot =()

sprinkle of sea salt & pepp

2 heaping TBSP (or to taste) paleo or homemade mayo, or store-bought organic mayo will do (trader joes makes a good one!)

1 heaping TBSP (or to taste) Dijon or regular mustard (i like regular!)

I have made this recipe a dozen times, and using raw cauliflower, which you can do, it’s just more work! I’m all about working smarter not harder! =) If using raw, cut up into pieces & de-stem. Steam until tender. With the frozen it’s much easier. I open up the two bags, but into microwave safe dish with a splash of water & microwave (I know, cavemen didn’t have microwaves, give me a break….) for about 10 ish minutes. You just need them to defrost. Set the cauliflower aside to cool slightly. This is the most time-consuming step other than hard boiling eggs! Easy right?! Anyway…drain your cauliflower, then add your celery, onions, chopped eggs, mayo, mustard, s&p! (If you want to add parsley, do so now) BAM…DONE! Refrigerate until cool & ready to serve! There you have it…the most delicious “Potato” salad EVER! ENJOY!

Broccoli Salad:


About 2-3 large heads of broccoli, chopped into bit size pieces

5 pieces of bacon, cooked, chopped, SAVE GREASE!

1/4 cup red onion, chopped

1/4 cup raw sunflower seeds (sub pumpkin seeds)

1/2 cup dried cranberries (sub raisins)

1/2 cup raw sliced or slivered almonds

1/4 cup red wine vinegar


You can cook your bacon, however you normally do. I always do it on a foil lined baking sheet in the oven until crispy. Less mess!!!! Cook your bacon until crispy & set bacon aside, but reserve the bacon grease! In a large bowl, add your raw broccoli, onion, seeds, cranberries, almonds, red vinegar, chopped bacon & add the bacon grease….YES ADD THE GREASE IT IS DELICIOUS!!!! =) Add some S & P to taste! Mix up carefully, i tend to overfill my bowls! It should all be coated nicely with bacon grease & vinegar. If it still looks a little dry, you can add some EVOO or a splash more of the red vinegar! Keep refrigerated until ready to serve & give a good mix up before serving!

Cole Slaw:

I don’t actually have a recipe to share for this, but I do have some links for Paleo Coleslaw that look delicious & which I will be making for this Memorial Day! YUM!

http://www.paleocupboard.com/coleslaw.html (DOESN’T USE MAYO)

http://paleogrubs.com/homemade-coleslaw (DOES USE MAYO, can sub 1-2 bags of pre-made coleslaw veggies, instead of doing all this work!)

Now that you have your side dish recipes & ideas, get your burgers, hot dogs, chicken, whatever you wish!!!! I will probably do a fruit salad or some watermelon as well. Maybe some of my homemade popsicles?!?!

paleo popsicles



Paleo Easter Roundup!


My poor little freshy, way cuter than the Easter Bunny! =) I can not even believe that Easter is this coming Sunday….are you kidding me?!? I swear it was just like St. Patty’s Day!!! Where does this time go….! Anyway, Easter will be at my house this year. I swear every year I acquire another holiday!! (I’ll just assume it’s because I’m such a fabulous cook?!? Yeh..let’s go with that!) =) I don’t mind because I am a small….(BIG) control freak in the kitchen. This is ESPECIALLY true during holidays or just special occasions we host! I like to cook everything perfect, I like to make moooooore than enough food, I like to set the table & prep the menu & clean & be a crazy person, in the kitchen, by myself. I know…psychotic. The point is, we eat good food & have an awesome time!….all craziness aside =) Every single holiday or occasion we have at our house is 99% Paleo. I almost use these occasions to help convince other “non-paleo” folks that this lifestyle is quite delicious & satisfying! Most of the time they have no idea that they are eating “Paleo” food. (I must just be that good huh??) Sooooooo, if you are not up for enjoying some fine Paleo cuisine, then do not even think about coming to my house for Easter =) I am even working on some candy-free Easter basket ideas!! (key word…”working”) I wanted to give you all an idea of what I will be having & preparing this Easter Sunday!! I hope I can give you some inspirations to share with your family!



Deviled Eggs (recipe not posted, just make your own mayo or use Veganaise, or even an avocado.. so tasty!)

Veggies & Guacamole

MAYBE a Veggie Fritatta (see how much energy I have left….)

Main Course:

Honey Glazed Ham

Paleo Zucchini Lasagna

Side Dishes:

The Yummiest Salad Ever! =)

Cauliflower Casserole

Roasted Garlic Mushrooms

Roasted Sweet Potatoes


Carrot Cake or Chocolate Macaroon Pie (or both!!)

“Peanut Butter” Filled Eggs & Fruit & Nut Chocolate Bark

Now here is the lowdown…..

Ham (my mom always make this, so I don’t have recipe =(… Google??)

Zucchini Lasagna (such a simple, yummy dish for a group!)

299037_10152062313546494_2089739646_n    paleo lasagna 2

about 2 medium size green zucchini (sliced long ways & thin on a mandolin, I normally do this a couple of hours in advance, place them in between paper towels to dry out a bit!)

1 1/2-2 lbs ground meat of your choice (I usually do beef & turkey mix!)

about 2-3 jars worth of sauce (I make mine homemade, this is just to give you an idea of how much) (My simple sauce consists of 2 28oz cans salt free tomato puree, 2 28oz cans salt free crushed tomato, 1 28 oz can of salt free diced tomato, 1 small can of tomato paste, salt, pepper, garlic. Saute garlic in EVOO over med heat, add all of your tomatoes, bring to a boil, while stirring, lower heat, simmer for about 20 minutes while stirring. Add your seasonings, maybe a little crushed red pepper?? And there you have it, Simple Sauce, 20 minutes later & it’s yummy!

veggies of your choice: I like to add mushrooms & onions!

salt & pepp, garlic powder, salt free Italian seasoning

Preheat your oven to 375. Now that you have your zucchini already sliced, you are going to want to cook your meat. Brown it in a large pan, then add what ever veggies you chose. Cook until meat is cooked & veggies are getting soft. You’ll also want to break the meat up as fine as you can, so that it’s not lumpy in your lasagna. Remove from heat & set aside. Grease a 9×13 glass baking dish, (for Easter I may use a bigger dish!) Add a little sauce to the bottom of the dish. Now put a layer of the sliced zucchini, edge to edge. Now you can mix your meat & veggies with the sauce! Keep adding layer by layer, sauce, then zucchini. You get the idea?? Finally for the top you’ll just want to have the meaty saucy mixture on the top!! Bake for 20 minutes covered with foil, and then about 20 ish minutes uncovered! You’ll want the zucchini to be soft! Enjoy!

Salad: This is honestly my favorite part! My salad I make is soooooo yummy! I’ve posted the recipe before, so here is the link you can look back on!


Cauliflower Casserole: I found this tasty little recipe as I was searching for new ideas like a crazy person! I was going to do my normal Cauli-Mash, but tell me how good this looks!!! I will probably double or triple this recipe!



Roasted Garlic Portobello Mushrooms:

2 lbs portobello mushrooms (cleaned & quartered)


balsamic vinegar

5-10 (yum!) minced garlic cloves

pinch of cayenne pepper

salt, pepp, italian seasoning (can you tell these are my go to??), to taste

about 4 tbsp fresh chopped parsley

Preheat oven to 400. In a bowl, combine about 6 ish tbsp of EVOO, add about 3 TBSP balsamic vinegar, add seasonings (not parsley) & mix! Toss the mushrooms in your little mixture, you’ll want them fully coated! You’ll want to bake them in a single layer, so use whatever baking sheet or dish that will fit! Bake about 20-30 minutes, remove from oven & sprinkle with parsley! Mmmmmmmm mmmmm ❤

Roasted Sweet Potatoes:

Depending on how many people you are having, I would say like 1 small-med sweet potato per person. I don’t mind leftovers! I’m having 8 people, (some who will not eat these, but some who will eat double!!!!)

Slice about 8 sweet potatoes into about 1/2 inch rounds. Brush each side with a little EVOO, sprinkle with sea salt & pepper. Roast at 400 for about 40 minutes. You’ll want to flip these half way so each side will get golden-y delicious! They’re done when they are soft throughout! Enjoy!

Now….for the sweets department! I was so stuck on what to make & I still kinda am! Here are some ideas of what I may do! I wanted to do a dessert & then some Paleo-ish friendly candy type things!

Carrot Cake:

3 cups Almond flour (Nuts Online)

1 tsp celtic sea salt

1 tsp baking soda

1 tbsp cinnamon

1 tsp nutmeg

1 tsp ginger

5 organic eggs

1/2 cup honey

1/4 cup coconut oil

3 cups grated carrots (you can peel first if you choose!)

1 cup raisins

1 cups walnuts or pecans

Preheat your oven to 350. You’ll need 2 8 inch cake pans. Line the bottom with a piece of parchment cut into a circle. Trust me this will make your life much easier! Combine dry ingredients in a large bowl & wet ingredients in another. (without carrots, raisins or nuts) Then add wet to dry. Now add carrots, nuts & raisins! Split mixture between the two cake pans & cook for about 40 minutes. Make sure you check it will a toothpick to see if it’s done! Let cool, then add frosting!


I typically do a very basic frosting. Keep 2 cans of coconut milk in your refrigerator. Or you can buy just cans of coconut cream (trader joes). Let these get cold (overnight is best) Then open the cans, scoop out the  firm cream. Put it in a mixing bowl, with a little cinnamon & some honey or maple syrup (grade b). Whip with a hand mixer until fluffy! You can spread this between the 2 cakes, then top it with more frosting & maybe some toasted coconut!

Chocolate Macaroon Pie: I’ve never made this, but found this awesome recipe that I am definitely going to try! You will drool when you see this!



“Peanut Butter” Filled Eggs: So, I have not quite decided how I was going to attempt this baby. I may be posting a recipe & pic after the fact, just because I don’t know what the hell I’m doing yet!! Yikes! I do know I will be using either my Homemade Sunbutter, or Almond Butter & Dark Chocolate Coating! I just have to find an egg mold somewhere….maybe Michaels?!? If you are feeling adventurous & want to try it out, let me know!! ❤

peanut butter eggs

Chocolate Fruit & Nut Bark: I’m trying to Paleo-ize Easter to the max…candy & all!! So this is why I have a couple of these chocolate-y treat ideas! This one is very simple. I personally love fruit, nuts & chocolate altogether! All you need to do is melt some dark chocolate with some coconut oil on the stove over low heat. Pour into a parchment lined baking dish (8×8 or 9×13 depending on how much you want to make and how much chocolate you used!). Then, sprinkle your toppings of choice! I will be using almonds, toasted coconut, cranberries & raisins! Let the chocolate harden in the fridge for a couple of hours, or over night! Then break up into pieces! YUM! Take that Easter Bunny! =)