Paleo Trail Mix

I bought 4 containers of different trail mix type ingredients, and packaged them in ziplocks for easy, on the go snacks. Or, if I don’t have time to make breakfast or haven’t eaten before my workout I can eat one of my pre-made mixes!
They are a little high in calories for a “snack”, but filling and energizing.

Aurora Organic Raw Cashews (9 oz.)
Aurora Organic Raw Walnuts (7 oz.)
Aurora Banana Chips (5.5 oz.)
Aurora Dried Cranberries (9.5 oz.)

Label 10 ziploc bags “Trail Mix”
Add 10 cashews to each bag.
Add 2 tablespoons of walnuts to each.
Add 2 tablespoons of banana chips to each.
Add 2 tablespoons of cranberries to each.

Servings: 10
Serving Size: 1 bag
Calories per Serving: 289



Paleo Meatloaf

Went grocery shopping today for my start to my 30 Day Paleo Challenge, and I got a lot of good meats and veggies!
I saw a recipe on http://www.marksdailyapple.comfor a paleo meatloaf, so I decided to make it for dinner, and I could easily freeze or refrigerate all the leftovers slices to be reheated throughout my challenge.

2 pounds ground meat (beef, veal, pork)
2 eggs
1 tblsp. EVOO
1 celery stalk
1 clove of garlic
1 small onion
1 handful fresh parsley
1/2 tsp. sea salt
1/4 tsp. black pepper
1/4 tsp. dried oregano leaves


Preheat oven to 350.
Sauté diced onion, garlic, and celery in a pan with olive oil until softened.

Combine meat, sautéed vegetable mixture, eggs, and seasonings in a large bowl with your hands.
Add meat mixture to a loaf pan and flatten it out with your hands.

Bake for 1 1/2 hours.
Enjoy immediately, or cool completely and freeze by wrapping in plastic wrap and then placing in a freezer bag.
When you want to reheat, defrost and then reheat in the oven at 350.

Serves: 8
Serving Size: 1 slice
Calories per Serving: 141



30 Day Paleo Challenge

Today was day 1 of my 30 day paleo challenge! I feel really great, haven’t had a stomach ache all day, and have felt full after every meal, and not a gross disgusting full for a change…just a satisfied full 🙂
I think the hardest part for me in the next 30 days will be to avoid temptations when I’m out with friends or am around sweets, but I just have to remind myself that the 5 minutes of tasty food is not worth the hours of stomach ache, bloat, and regret for having not stuck to my challenge!
For the next 30 days I will try and post all the paleo recipes I make for myself and also some helpful tips or quick snacks that I put together to tide me over!
I’m definitely not an expert on paleo, but from what I know I am avoiding:
Processed Foods

I will be eating a lot of salads, grilled chicken, meat, and a small amount of fruit and nuts for snacks and treats!
I may even have to make a few batches of Paleo Cookies and Paleo Bread to tide me over when I’m craving sweets!

Wish me luck and leave any questions, support, or encouragement in the comments! Let me know if you too are doing the Paleo 30 Day Challenge!

Coconut Flour Paleo Bread

I think one of the biggest struggles of the Paleo diet (for myself at least) is no bread. Ok just kidding its definitely no sugar, but bread comes in a close second! This is an extremely easy recipe that uses a small list of ingredients to make a paleo bread. To me it’s more of a sweet bread…something for breakfast with almond butter or with jam. I wouldn’t necessarily use it for sandwiches because it is very dense, but if you cut the pieces thin enough you definitely could!
Also, since there are very few ingredients in this recipe you could add different things to it such as: herbs for a savory bread, or fruit, vanilla extract, or cinnamon and nutmeg for a sweet bread.

I found this recipe on:

3/4 cup coconut flour
1/2 cup virgin coconut oil, melted
6 eggs
1/2 tsp. sea salt

Preheat oven to 350.
Grease a loaf pan with coconut oil.
Combine eggs and coconut oil in a bowl.
Add salt and coconut flour and combine with egg mixture.
Mixture will be a thick paste.
Push it down into the loaf pan and bake for 35-40 minutes.





Paleo Chocolate Chip Cake

Yesterday was my cousin Max’s 23rd birthday, and since he has been trying to eat healthier I decided to make him a Paleo birthday cake! It was sooo delicious and everyone loved it!

1/2 cup coconut flour
1/2 cup coconut oil, melted
1/2 cup honey
6 eggs
1/2 cup extra dark chocolate chips
1 tablespoon pure vanilla extract
1/4 tsp. sea salt
1/4 tsp. baking soda

Preheat oven to 350.
Grease a cake pan with coconut oil (extra, not amount used in ingredients)
Mix coconut flour, baking soda, and sea salt in a medium bowl.
In a large bowl beat eggs, coconut oil, honey, and vanilla until pale yellow.
Fold in the chocolate chips.
Pour into greased cake pan.
Bake for 20-22 minutes.
Didn’t have time to get a good picture because everyone love the cake so much and kept wanting to cut a piece, but trust me, it’s delicious!
It tasted like a chocolate chip pancake 🙂


Italian Fruit Pizza

This recipe is similar to my recipe for Dessert Pizza, but it is made with a sugary crescent roll crust instead of sugar cookie dough, and mascarpone cheese instead of cream cheese! Top it with your favorite fruits and some chocolate and you have an easy summer dessert.

2-8oz. cans crescent rolls
2-8oz. containers of Marscarpone cheese
1 lemon
Confectioners Sugar
1/2 tsp. vanilla
1/2 tsp. cinnamon
Sliced fruit
Dark chocolate chips

Preheat oven to 425.
Spray a pizza pan with cooking spray.
Spread out crescent rolls to form the look of pizza dough all around the pan and slightly up the edges.
Make sure all the seams connect.
Slice off part of a lemon and rub the peel over the dough.
Sprinkle 3 tablespoons of confectioners sugar onto dough.
Bake at 425 for 8 minutes.
Remove and let cool completely.
With a handheld mixer, beat the Marscarpone cheese, 1/4 cup confectioners sugar, cinnamon and vanilla.
Once crust is completely cool, spread mixture onto dough and add sliced fruit.
Melt dark chocolate chips in the microwave and splatter over fruit with a spatula.
Keep in fridge until ready to serve!



Rainbow Cupcakes

By using a simple boxed white cake mix and food coloring you can make these adorable rainbow cupcakes! I made them with one of the girls I babysat, and this would be a fun recipe to make with any child 🙂


1 box white cake mix + all of the ingredients on the box
Food Coloring: Red, Yellow, Blue, Green
1 tub of frosting

Preheat oven according to cake mix directions.
Line 12 muffin tins with paper liners.
Mix cake mix according to package directions.
Line up 5 small bowls and divide batter between the bowls evenly.
We used bright colors, so we only added 3-5 drops per bowl of each color so that they would be light.
One bowl was pink: 3 drops of red
One bowl was yellow: 5 drops of yellow
One bowl was blue: 5 drops of blue
One bowl was green: 5 drops of green
One bowl was purple: 5 drops of red, 3 drops of blue
Make sure you thoroughly mix all the food coloring into the batter.

Starting with the purple, add a tablespoon full of batter into each cupcake liner.
Then blue, then red, then yellow, then green.

Bake according to package directions.
Stick toothpick through center to make sure cupcakes are done.
Let cool on wire rack for 10 minutes, then place in refrigerator to cool them down quickly so you can frost and eat!






Meghan, my assistant baker!


Lemon Poppy Seed Cookies

Lemon Poppy Seed muffins are my favorite, so when I saw a recipe for Lemon Poppy Seed cookies I couldn’t wait to try them!
Recipe adapted from:

1 1/2 cups flour
1 tablespoon poppy seeds
1/2 tsp. baking powder
1/4 tsp. salt
1 stick butter, room temp.
2/3 cup sugar
2 tablespoons lemon zest
1 egg

Preheat oven to 350.
Line two cookie sheets with parchment paper.
In a medium bowl, mix flour, baking powder, salt, and poppy seeds.
In a large bowl cream together sugar and butter for about 2 minutes.
Add lemon zest and mix.
Then, add egg and mix.
Add flour mixture and mix until just incorporated.
Drop tablespoons of dough onto cookie sheet and bake for 9-13 minutes.


Rice Pudding

Rice pudding is one of my favorite Italian desserts (besides cannolis I love cannolis…)
This is a very simple recipe and is very creamy and delicious.
I found it from

7 oz. white rice that’s used for risotto
3 1/4 cups whole milk
1 tablespoon butter
1/2 tsp. vanilla
7 tablespoons sugar
Pinch of salt

Place rice in a strainer with very small holes (so the rice doesn’t fall through, duh) and rinse under water and drain.
Place drained rice in a medium saucepan, fill with water to cover the rice and let boil.
Once the water boils, turn the heat down to medium-high and let sit for 5 minutes.
Drain rice again and place back in saucepan.
Add milk, 1 tablespoon of sugar, and a pinch of salt.
Let mixture come to a boil and then immediately turn to very low heat, cover saucepan, and let cook for 35 minutes, stirring frequently.
Once mostly all of the liquid has been absorbed (after 35 minutes), take pot off the heat and add in butter and the rest of the sugar and mix.
Serve in bowls immediately, or refrigerate for later!



Peach Cupcakes with Peach Cream Cheese Frosting

Hi everyone!
This is my first blog post since I got back from my family vacation in Hawaii and it was amazing!
I have a delicious summer cupcake recipe that is light and refreshing!

I found this recipe on:

Ingredients for Cupcakes:
2 sticks unsalted butter, softened
2 2/3 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2 cups sugar
3 eggs
1.75 oz. freeze dried peaches (I used Archer Farms brand which they sell at Target), pulverize the freeze dried peaches in a food processor
3/4 cup buttermilk
1/2 cup puréed fresh peach
1 tsp. vanilla extract

Directions for Cupcakes:
Preheat oven to 350.
Line 24 muffin tin wells with cupcake liners.
Mix together flour, baking powder, and salt in a medium bowl and set aside.
In a small bowl mix together peach purée, vanilla, and buttermilk and set aside.
In a large bowl beat butter and sugar until smooth.
Add eggs one at a time mixing well after each addition.
Mix the flour mixture in 3 batches, alternating with the buttermilk mixture in 2 batches.
Start and end with the flour mixture.
Scoop batter into cupcake tins 3/4 of the way full and bake for 22-24 minutes.
Allow cupcakes to cool for 10 minutes and then remove to cooling rack until they cool completely.

Ingredients for Frosting:
2 sticks of butter, softened
1-8 oz. package of cream cheese, softened
1.75 oz. freeze dried peaches, pulverized in food processor
1 tsp. vanilla
1-2 cups confectioners sugar

Directions for Frosting:
In a large mixing bowl beat butter until smooth.
Add cream cheese and beat until incorporated.
Add vanilla, mix…add pulverized peaches, mix.
Add sugar to the mixture and beat well.
Add more sugar if not thick enough.
Frost cupcakes!