Raw Carrot Cake Balls (Paleo)

Easter recipe- carrot cake bites on the go!

Raw Carrot Cake Balls (Paleo)

Ingredients:

1/4 cup nut butter of choice

2 tsp cinnamon

1/2 tsp salt

1/2 tsp nutmeg

1/4 dried ginger

1 tsp vanilla

2/3 cup carrot chunks* + extra for garnish (optional)

2/3 cup unsweetened shredded coconut + extra for garnish (optional)

3 tbsp raisins

Directions:

In a bowl, stir together the nut butter, cinnamon, salt, nutmeg, ginger, and vanilla. Add in the rest of the ingredients and mix VERY well (the mixture will seem dry at first, but it all comes together once the carrots get mixed in well). Roll your carrot cake dough into balls.

Optional: Place the extra carrot chunks and coconut into 2 separate shallow dishes. Roll your carrot cake balls into one of the toppings

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Carrot Soufflé (Paleo)

Easter recipe! I’m not sure if this constitutes as a dinner dish or dessert… I serve it as both! So it’s either an indulging dinner item or healthy dessert. Your pick!

Carrot Soufflé (Paleo)

Ingredients:

1 lbs carrots, chopped into bite-sized pieces

2 tbsp coconut sugar

2 tbsp ghee or butter, melted

2 eggs

1 and 1/2 tbsp tapioca flour

1 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp dried ginger

1 tsp baking powder

1/2 tsp salt

Directions:

Preheat the oven to 350 degrees.

Place carrots in a pot, cover entirely with about 2 inches of water, and bring to a boil. Continue to boil for 10 minutes.

Drain carrots and transfer to a food processor. Add the rest of the ingredients and blend until smooth. Transfer mixture to an oiled baking dish (about 9-10 inches in diameter) and spread evenly. Bake for 45 minutes.

Peanut Butter Chocolate Eggs

I know, not a totally original post, but tomorrow is Easter and Easter calls for peanut butter chocolate eggs!

I used to LOVE Reese’s Peanut Butter Eggs when I was little. And I swear, they did something to the usual Reese’s Peanut Butter Cup recipe to make the Easter egg version more addicting (probably added more sugar…)

Anyway, the last time I tried to relive my childhood and eat one, I found that it was waaayyyy too sugary for me and I actually felt nauseous soon afterwards.

So, I now make my own! And who knew it would be so easy?! And I can feel good about eating these (both mentally and physically) because they don’t contain chemicals x, y, and z.

Happy Easter! 

Peanut Butter Chocolate Eggs

Ingredients:

1/2 cup peanut butter

1/2 tsp vanilla extract

1/8 tsp salt

3 tbsp vanilla protein powder

2 tbsp coconut flour

1/4 cup dark chocolate chip

1 tbsp coconut oil

Directions:

In a bowl, combine peanut butter, vanilla extract, and salt. Add in protein powder and coconut flour and mix together. Form into a dough ball with your hands (if the dough sticks to your hands add a 1 tsp of coconut flour or protein powder at a time until it stops).

Tear off small pieces of peanut butter, roll into desired egg size (I make regular-sized ones and mini ones!) and place on a wax-covered baking sheet. Place eggs into the freezer.

Meanwhile, melt chocolate chips and coconut oil together. Once eggs have been in the freezer for 15 minutes, take out and dip in chocolate, coating in a thin layer completely. Once all eggs have been coated, place back in the freezer for 5 minutes. Afterwards, dig in!

To store, keep in the refrigerator.   

Avocado Deviled Eggs + How to Hard Boil Eggs in the Oven

Yup, another “green” recipe! (I promise to switch it up next week).

To state the obvious, Easter is tomorrow. I always liked Easter for 2 reasons:

1)The annual money-filled egg hunt (I found the $15 egg one year!)

2)Hard boiled eggs!

I never liked the Easter Bunny though. Maybe it was his glazed over eyes, but the thought of an over-sized rabbit hopping around my house kinda creeped me out. Somehow though, I was completely content with a fat man coming down my chimney and eating my cookies while smoking the cigar my dad left out for “him.”

Oh, and I never liked the dresses I had to wear. They were always itchy and I felt like a stiff china doll. Thank goodness those days are over…

Anyway, back to hard boiled eggs. Easter was the only time I had hard-boiled eggs as everyone was too lazy to make them any other time of year. Even now, I rarely eat them. I’m not going to lie, I loved the egg white, but I was not a big fan of the dry yolk- too much coughing.

Deviled eggs though? I like. Avocado eggs? I love! And I’ve been egg-perimenting (har har) with cooking eggs in the oven. I’m proud to say I’ve perfected it! Happy Easter!

Avocado Deviled Eggs + How to Hard Boil Eggs in the Oven  

 Ingredients: 

8 organic eggs

1 avocado

1 tbsp lemon juice

1/4 tsp dried mustard

1/4 tsp paprika

1/4 parsley

salt and pepper, to taste

Directions:

To “Hard Boil” Eggs: Place a silicone mat directly on the middle oven rack. Preheat the oven to 325 degrees. Carefully lay eggs the mat and between the bars to ensure that they do not roll around.*See below for picture*(Likewise, you can place a cooling rack in a baking pan, place a silicone mat over cooling rack, and then place the whole thing in the preheated oven.)  Bake for 25 minutes. With a oven mitten, remove eggs one by one and carefully place on top of a pot holder or towel. Let cool for 3 minutes. Carefully transfer into ice water for 10 minutes.

Avocado Deviled Eggs: Peel off egg shells and cut eggs in half. Remove egg yolks. In a food processor, combine yolks, avocado, lemon juice, mustard, paprika, parsley, and salt and pepper together. Transfer to a ziplock bag, snip one of the corners, and squeeze into the egg white “cups.” Top deviled eggs with more paprika and parsley. Chill in the refrigerator until ready to serve.