Spring Marbled Shortbread Cookies

Spring is in the air and with all things green for St. Patty’s day I got a little burnt out and all I could think about was pink, and flowers and well you get the idea lol! I created these fun spring inspired marbled shortbread cookies with my friends over at Vitacost. They are egg free and can easily be made vegan by using coconut oil instead of grass fed butter.

I always find the best things on Vitacost.com to use in my recipes! They make my life a little sweeter, just like these cookies! In order to achieve the marbled look I staggered the colored dough balls and then I kneaded them together. They really turned out quite lovely! I added dried rose petals to the tops of the cookies which added a cool effect, but it’s totally optional.

I used beet root powder to naturally dye half of the dough a pink hue but not to worry, it only gave it a beautiful color and didn’t taste like beets at all! I also used a scalloped cookie cutter but feel free to use whatever shape you want.

After kneading the dough to get a marbled look, I refrigerated the dough for about 30 mins. and then rolled out the dough 1/4 of an inch thick before cutting out the shapes with the cookie cutter. After cooking & cooling you can eat them as is or make them into sandwich cookies with your fave jam or frosting snuggled between them! You can find the recipe for these cookies over HERE! Happy spring!

 

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Paleo Chocolate Crepe Cake

Happy happy heart day loves! I like to think of today as the day to be a little more kind to ourselves and others. It’s not just a day to celebrate with a romantic lover, because that isn’t the only person we should be extending love to on this beautiful holiday. I’m so happy to see more things like gal-entine’s day & pal-entine’s day being embraced and gaining popularity! I would like to add to that self-love-entine’s day 😉 A day to treat ourselves with all the love and care we deserve because you can’t pour from an empty cup, you feel me?  As one who spends quite a bit of time being a care giver, I can’t stress this enough. Whether you’re a mother, father, college student, care for an elderly parent or disabled spouse…we all need to make sure our cup is full so we can spread the love!

Here are a few of my favorite ways to practice self-love or self-care:

1. Take time to rest, relax and recharge.

2. Make a list of all the things you love about yourself right now.

3. Get out in nature and take in all the beauty around you, don’t forget to look up and express gratitude.

4. Buy yourself fresh flowers and place in a spot you pass by often.

5. Treat yourself to a bath, massage, manicure anything that will focus attention on caring for you.

6. Shut off your cellphone for a few hours and meditate or read a book, no emails or social media allowed.

7. Take yourself on a date & try something new like a cooking class, a dance class, yoga or painting.

8. Find a good way to blow off some steam, exercise, turn up the music and sing as loud as you can, dance like no one’s watching.

9. Hang out with a friend, think of someone who brings positivity into your life and spend some time with them in person or on the phone.

10. Let go of things that no longer serve you, unhealthy food, habits, perfection, toxic people….stuff you’ve been hanging on to but no longer need.

These are just a few things, but you get the picture, focus on you and what will fill you back up so you can give more of yourself to others <3

I created this fun chocolate crepe cake which is small enough to celebrate this lovely day with yourself or with someone you love. I created it using products from one of my favorite places to shop —-> Vitacost They have so many paleo friendly goodies I love to stock my pantry with! If you don’t already know by now, I am obsessed with vitacost.com. They also have lots of goodies to shop for that aren’t pantry items like THIS or THIS, things you could use to pamper yourself with! Wishing you all the best day ever, no matter how you chose to spend it!

Paleo Chocolate Crepe Cake

Ingredients

    Crepes:
  • 1/2 cup Bob’s Redmill Superfine Almond Flour
  • 3/4 cup Thai Kitchen Organic Lite coconut milk
  • 1/3 cup Otto's Cassava flour
  • 1/3 cup Navitas Naturals organic cacao powder
  • 5 organic eggs
  • 2 tbsp Vitacost organic maple syrup
  • 2 Tbsp melted grass-fed butter/ghee plus more for greasing pan
  • 1/2 tsp Redmond Real salt
  • 1/2 tsp Frontier Co-Op Vanilla
    Cream:
  • 2 cans of 13.5 oz. Native Forest Organic Classic Full Fat Coconut Milk, cream from top of can only
  • 2 tsp Vitacost organic maple syrup (optional)
  • pinch of salt
    Chocolate Ganache:
  • 1 cup Enjoy Life Mini chocolate chips
  • 3/4 cup Thai Kitchen organic lite coconut milk
  • **St. Dalfour organic raspberry sauce (optional)

Instructions

  1. Combine all crepe ingredients in a high speed blender and blend about 1 min or until all ingredients incorporated. Give the batter 5 mins. to rest.
  2. While batter is resting, heat a greased small 7 inch frying pan on med-low heat.
  3. When pan is nice and nice hot, pour 1/4 cup of crepe batter into the pan and rotate pan quickly with your wrist to coat a thin even layer of batter on the bottom. Cook about 1-1.5 mins on the first side until edges start to crisp up & lift easily. Very gently flip the wrap to the other side & cook about 30-45 seconds more.
  4. Repeat until all batter is gone. Grease you pan as needed in between crepes.
  5. Add each cooked crepe to a plate to cool. You can use parchment paper between each crepe so they don’t stick to each other while cooling.
  6. Add all ingredients for the coconut cream together in blender or hand mix in a medium bowl just until blended and no lumps remain. Can refrigerate for a few mins. to let it thicken back up.
  7. Add 1 cooled crepe to a cake stand or serving plate, add a dollop of coconut cream and spread out evenly over the crepe, add a few teaspoons of raspberry sauce and spread in the center, repeat the steps until the very last crepe is on top. Place in the freezer for 25-40 mins. to set while making ganache.
  8. Add chocolate chips to a medium sized bowl. Boil coconut milk and pour on top of chocolate chips. blend together until smooth. Place in fridge to thicken up while waiting for crepe cake to set.
  9. Add ganache to the top of cake and spread all over. Slice cake and eat right away or let set up in freezer for about an hour and serve.

Notes

**Make sure to refrigerate your full fat can of coconut milk for at least 8 hours or overnight to get it nice and thick

http://www.paleopaparazzi.com/2018/02/paleo-chocolate-crepe-cake/

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Paleo Peppermint White Hot Chocolate

I figured since it’s December it’s finally acceptable to start posting all the cozy winter drinks, even if it’s still not that cold in California compared to the rest of the country. I mean it was 40 degrees when I woke up this morning and I kinda felt like I was going to die, ha ha! Well not really but I have become wayyyy too acclimated to California weather after living in basically the North Pole (Idaho) in college.

I remember the very first time I busted my arse slipping on ice while walking to class and having my nose hairs freeze to icicles only to instantly defrost once I walked into my classes, yikes! Oooh the fond memories of living in the arctic lol! I was a California girl through and through though, no matter how long I lived there I still was the crazy girl wearing flip flops in the snow. One thing that got me through the brutal winters there was hot chocolate, lotttts and lotttts of it!!

I wish I had this peppermint white hot chocolate recipe when I was there, I think it would have been the perfect drink on those blustery days! It has such a creamy, buttery flavor with a wonderful pop of peppermint that just makes it outta this world yummy! You can find the RECIPE HERE! You could also add my homemade marshmallows to make this hot chocolate epic!

I had so much fun creating this recipe with my friends over at Vitacost, they always make my shopping experience amazing! So many great paleo options to shop on their site with deals every day and SUPER fast shipping, like Amazon Prime fast you guyssss! I hope you make a mug of this belly warming drink to help you celebrate the most wonderful time of the year!

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Paleo Pumpkin Crumble Bars

Can you believe Thanksgiving is only one day away?? It sorta just snuck up this year! Luckily I have all of my shopping done because fighting the crowds is just insanity! I wanted to get this recipe up before tommorow in case you wanted to whip it up last minuet 🙂 Paleo Pumpkin Crumble Bars FTW!! You need these in your life!! So much better than pie, in my opinion.

I had created the recipe in my head months ago but things got crazy and I wasn’t sure they were going to work…well they totally DID and they’re INCREDIBLE!! I used my Berry Crumble Bar crust and topping, which I’m so glad I did because these are my new favorite fall dessert!

Add a little dollop of coconut whipped topping or a scoop of ice cream and you’ve got yourself the best holiday treat! Not to mention it’s grain free, refined sugar free and dairy free but doesn’t skimp on flavor and deliciousness! I hope you enjoy a slice and have the happiest holiday weekend with your loved ones!

Paleo Pumpkin Crumble Bars

Ingredients

    For the filling:
  • 1 1/3 cup pureed pumpkin
  • 2 large eggs
  • 4 tbsp maple syrup
  • 4 tbsp coconut sugar
  • 4 tbsp kite hill almond cream cheese
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
    For the crust:
  • 1 cup cassava flour
  • 1 cup almond flour
  • 1 large egg
  • 2/3 cup coconut sugar
  • 5 tbsp. coconut oil/ ghee, melted
  • 2 tbsp. maple Syrup
  • 1/2 tsp. baking soda
  • 2 pinches of salt

Instructions

  1. Preheat oven 350 degrees F. Line 9×9 baking pan with parchment paper.
  2. Combine all filling ingredients in bowl and whisk until fully incorporated. Place in fridge to cool while you prepare the crust.
  3. In food processor, combine all crust ingredients and pulse until fully incorporated and ball of dough forms.
  4. Add half the dough to lined pan and press down evenly onto bottom of pan (wet fingers to make this step easier). Reserve remaining dough for crumble topping.
  5. Bake crust in oven for 12 minutes. Remove pan and set aside to cool for a few mins.
  6. Remove filling from fridge and spoon onto baked crust making sure to smooth it out evenly.
  7. Crumble remaining dough on top and bake for 32 minutes, or until top is slightly browned.
  8. Place in fridge to cool down and firm up.
  9. Cut into squares and serve with a dollop of whipped coconut cream or ice cream.
http://www.paleopaparazzi.com/2017/11/paleo-pumpkin-crumble-bars/

Black Charcoal Waffles with White Chocolate Frosting

I’ve been wanting to try charcoal waffles for quite sometime now. I first set eyes on them on instagram and was immediately intruiged by their deep inky black hue. I had tried charcoal in a drink at my local juice bar labeled as a detox drink and also used it as a DIY teeth whitener, so the next natural step was to try it in some food! It only takes a small amount of activated charcoal to make your black waffle dreams come true and they are just WAY too much fun to serve for halloween or maybe even a gothic party!

If you consumed copious amounts of candy or sweets this holiday, these waffles will be your BFF. The activated charcoal in them will help your body on it’s way to detoxing! The white chocolate can be drizzled on top of the waffles like a sauce or you can break them up into smaller bite sized pieces with the white chocolate used more like a frosting! I also added in some chopped pumpkin seeds on top of them for a fun festive flair! You can find the recipe HERE! These are also a perfect after Halloween detox food that’s a little more fun than broccoli, lol! If you give them a try, I’d love to know what you think?! We had so much fun making and eating them at my house!

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Paleo No Cook Caramel Apple Cheezecake

I’m super excited I can finally share this Paleo No Cook Caramel Apple Cheezecake I made using the new Vitamix Explorian E310. Vitamix sent me this new powerful and compact blender about a month ago and it was killing me that I couldn’t share it with all of you! I was sent this product for review purposes, but as always, my opinions and views are completely my own.

When I was thinking of a fun recipe to make in my new Vitamix I could’t help but re-create one of my absolute favorites, a cashew dairy free cheesecake but with a fall twist. As the weather is finally starting to cool down here in Northern California and the leaves are just beginning to change my mind naturally turned to apples and caramel! I mean, what’s not to love about that magical combo?! Just one look at those luscious layers and you’ll want to make this!

This is pretty much a raw cheezecake minus the cooked apple topping. The crust is made by blending together nuts, dates and cinnamon so there is absolutely no baking involved, huzzah!! It’s really close to a Larabar in texture, taste and goes great with all the flavors of fall in this yummy recipe! The caramel sauce is made mainly from dates which is a great way to make a raw healthier version of caramel, but it doesn’t taste healthy at all!

I’ve been making these raw no bake cheezecakes for years in my older and larger Vitamix 6300 model. But I wanted to see how it held up with the same amount of work in the smaller Explorian version. Well, to my surprise, It worked out perfectly and it was much easier to scoop things out with the smaller 6 cup container. The pulse switch also makes it easy peasy to grind up nuts, which was awesome for when I had to make the crust! AND it fits nicely under my cabinets to make more space on my countertop, which is a major score as I have a small kitchen!! I will also be bringing it with me when I travel because sometimes a girl needs her blender by her side on a fun trip!

I love that even though this blender is smaller and more compact, it doesn’t skimp on power, the motor is very powerful and gets the job done extremely well! It also has a hand dandy knob giving you 10 variable speeds that you can adjust according to whatever dish you’re whipping up! It’s what i’ve really loved about Vitamix for the last 3 years, the power and ease of use!

Paleo No Cook Caramel Apple Cheezecake

Yield: 12 servings

Ingredients

    For The Crust:
  • 3/4 cups raw unsalted almonds (I used Trader Joes's Blanched slivered)
  • 10 soaked medjool dates, pitted
  • 1 tbsp water or as needed for blending
  • 1/4 tsp ground cinnamon
    For The Filling:
  • 2.5 cups raw unsalted cashews (soaked for 5 hours or overnight)
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • juice of 2 lemons
  • pinch of salt
    For The Caramel:
  • 8 soaked medjool dates, pitted
  • 4 tbsp coconut cream
  • 2 tbsp coconut nectar or maple syrup
  • 1/2 tsp vanilla
  • a few pinches of salt
    For The Apple Topping:
  • 4 medium granny smith apples, chopped (about 4.5 cups)
  • 3 tbsp coconut sugar
  • 1 tbsp ground cinnamon
  • 2 tsp coconut oil
  • 2 tsp lemon juice
  • a few pinches of salt

Instructions

    For the Crust:
  1. Soak pitted dates for 15 mins. in hot water, drain and remove.
  2. Add the almonds to the vitamix and use the pulse button to grind them up into really small chunks.
  3. Add the rest of the crust ingredients to Vitamix blender and pulse until well combined
  4. Add more water for blending if needed until you get a mixture that's sticky and easily holds together so you can press it to the bottom of your pan.
  5. Evenly press and mold your crust mixture across the bottom of your 9" spring form pan with your fingers. Wet your fingers if needed to make this part easier. Set aside and clean out the Vitamix to get ready to blend the filling.
    For The Filling:
  1. Drain soaked cashews and rinse well, add them and all other filling ingredients to the clean Vitamix. Blend until the mixture becomes silky smooth and pour into the springform pan on top of the crust.
  2. Cover and place into the freezer until firm, about 5-6 hrs.
    For The Caramel:
  1. Soak pitted dates for 15 mins. in hot water, drain and remove.
  2. Add all ingredients for the caramel into the Vitamix and blend until smooth, put into the fridge until the cheezecake is frozen.
  3. When it's ready, spread caramel evenly on top and put back into the freezer until apple topping is ready in the next step.
    For The Apple Topping:
  1. In a large skillet or saucepan, melt coconut oil over medium heat; add remaining topping ingredients. Cook, stirring constantly, until apples are tender, about 8 to 9 minutes.
  2. Remove and set in fridge to cool down.
  3. When cooled down, remove the cheesecake from the freezer add the apple mixture to the top. Sprinkle more cinnamon and coconut sugar on top if you wish.
  4. Let thaw a few minuets, slice into 12 equal pieces and enjoy!

Notes

*Keep cheesecake frozen until ready to serve. When ready to serve leave out on counter to thaw for a few mins. before cutting. Leftovers can be re-frozen.

http://www.paleopaparazzi.com/2017/10/paleo-no-cook-caramel-apple-cheezecake/

Even though there may be a lot of steps, this is still an easy one to make! I hope you like this recipe as much as me and my family! Be sure to let me know what you think in the comments below!

Paleo Sour Cherry Gummies

These paleo sour cherry gummies are tastiest and easiest way to add some quality gelatin into your diet! And gut healing gummies really don’t get any cuter than when they’re shaped like little woodland creatures! Especially the hedge hog ones, they definitely bring out the kid in me! I made these sour cherry gummies because my husband has a serious affinity for anything gummy! So it’s a great way to get him to eat grass fed gelatin and would be a great one if you have any kiddos! I’d rather have him downing these instead of a bag of Haribo peach rings (his childhood favorite) any day!

I used this woodland creature mold that my mother in law gave me as a gift last year which is freaking adorable and also silicone, so it’s easy to get them out! I’ve been trying to brainstorm something fun to make in them ever since and finally settled on some delicious gummies. I think it’s actually an ice tray, but where’s the creativity in that, lol! I keep getting messages about where to find the mold, so if you don’t know, well now you know 😉 You could use a smaller gummy bear mold, or even just add the mixture to a smallish pan and use little cookie cutters to make them into cute shapes! Go wild and have some fun in the kitchen!

I think these are perfect for back to school! Such a cool treat to add to a lunch box instead of a cookie or a Twinkie! And they jiggle so kids would have a blast playing with them and eating them 🙂 You could even add some probiotic powder to the mixture after it cools down a bit to make this packed full of even more gut healing goodness. I just buy the capsules and empty the powder inside into the mixture before it sets up. Then it could also be a daily probiotic supplement, I think the kids would really love that! Heck I really love it!!

Paleo Sour Cherry Gummies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Yield: 18 large gummies

Ingredients

Instructions

  1. Place cherries and all other ingredients into a small sauce pan and heat up on med-high heat until honey is dissolved and your liquid turns a bright red color.
  2. Add contents of the sauce pan to a high speed blender (I used a Vitamix) and blend for a few seconds.
  3. Strain out any skins if you would like and return mixture to the saucepan on med-high to heat up for a few mins.
  4. Add saucepan contents into the high speed blender (I used a Vitamix) again and add in your gelatin a little at a time, making sure it is all completely dissolved into the liquid. Pour into molds and refrigerate for 20- 30 mins depending on the size of your molds.

Notes

Can sub out fresh cherries for 100% cherry juice or tart cherry juice. Can also use all lemon juice if you don't like or have apple cider vinegar, i just think it adds a nice kick.

Not enough molds, just add any of the extra mixture to a pan and cut out into shapes with a cookie cutter or into small cubes with a knife.

http://www.paleopaparazzi.com/2017/08/paleo-sour-cherry-gummies/

I also created a lovely pin below to make it easier to save this recipe for later on Pinterest! Happy Jiggling!!

Paleo Berry Crumble Bars

Omg you guyyyyysss! These berry crumble bars are not only paleo, but they have a little sneaky ingredient added into the filling to help your hair, skin, nails, gut and joints! Can you guess what it may be?! If you guessed collagen, then you get 10 points for being so smart! These babies are a little bit sinful but the collagen bumps up their goodness level for you so you don’t feel as guilty!

I made these for 3 days straight when I was testing them out so I could get them just perfect for you! My husband started getting a bit too used to having them on hand and was sad once I was done testing them lol! We binged on these cuties and are taking a tiny break before we make them again, but it’s SO hard!! This recipe is grain free and paleo but it’s hard to tell! I love when that happens!! It uses almond and cassava flour which gives it a nice crumb. I also added freeze dried strawberries and raspberries on top to give it an extra pop of berry flavor, but that’s totally optional.

I got 90% of my ingredients for the crumble at Vitacost. They make it so easy to shop for organic, non-gmo and paleo friendly products and it ships super quickly, score! I love not having to head to the store and search for everything, if you’re like me and adore online shopping in your pajamas and quick shipping, you will fall in love with Vitacost! Not to mention their customer service is the best I’ve seen and you get free shipping for orders over $49! So are you ready to make these delicious berry crumble bars?  You can find the RECIPE HERE ! I just know you’re gonna love them!

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Citrus Poached Pears with Cranberry Compote and Maple Cinnamon Coconut Cream

poached pear

There is nothing more beautiful than a poached pear with cranberry compote. It’s heaven on earth I tell ya! Add in a few dollops of lovely maple cinnamon coconut cream and you’ve got yourself a simple yet decadent dessert. When you take a slice of warm poached pear, dip it into the sweet yet tangy cranberry compote with some maple cinnamon coconut cream, you will feel as though you died and went to foodie heaven. At least that’s what I experience every time I dig into one!

poached pear with cranberry compote

I wish I had one of these to eat every day, I kid you not! Why did I create this towards the end of 2016?! It would have made things a little sweeter to have been eating this non stop all year round! The cranberry compote has to be my favorite part though. I tried to recreate something my cute neighbor Pam brings over sometimes during the thanksgiving holiday. A wonderful orange cranberry concoction that I’m just certain is a recipe handed down from her family and kept a secret. Shhh!

poached pear with cranberry compote

It’s just wonderful I tell you, and it was the inspiration for this recipe! Her and her hubby Richard are just the sweetest neighbors we’ve ever had! Whenever we get hurt (like the time I cut my finger really bad with a knife) we head over to their place because he’s a doctor and always fixes us right up and they head over to our place when they’re having computer problems because, well we’re computer nerds 😉 If we ever move I hope they can just come with us, haha!
Poached pears trio in cranberry compote

I used the most delicious cranberries I’ve ever had for this recipe. They’re from Cape Cod Select a company whose cranberry bogs are located right in the heart of “cranberry country”. I love supporting farmers who are concerned about the environment and who use sustainable farming practices. They are definitely doing that and growing cranberries that are non-gmo certified.

I loved watching this video about how cranberries are produced, I always wondered why they were floating in water, which is known as a wet-harvest. Did you know there is a dry-harvest as well where they use helicopters to remove the berries after they’re picked? You have to watch it, it’s too cool! I think I may want to be a cranberry farmer now!!

Check out Cape Cod Select on InstagramFacebookPinterest and Twitter for more yummy cranberry recipes. You can also find Cape Cod Select Premium Frozen Cranberries at select stores nationwide or just order them online. I think I may just order their beautiful wooden box of fresh cranberries for myself and for gifts next year!

cape cod select cranberries bag

I hope you enjoy this recipe, it’s a great dessert to ring in the new year. I’m not sure if it’s true, but i’ve heard that some Native Americans used the cranberry as a symbol of peace. I will be eating this on New Year’s eve and praying for peace for my family and yours in the coming year! Happy Happy New Year my Friends!

Citrus Poached Pears with Cranberry Compote and Maple Cinnamon Cream

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Serving Size: 4

Ingredients

    For the Cranberry Compote:
  • 4 cups Cape Cod Select Premium Frozen Cranberries (1-16 0z. bag)
  • 1 cup fresh orange juice
  • 1/2 cup maple syrup
  • 1/4 cup coconut sugar
  • Juice of 1/2 a large lemon
  • 1 tbsp. orange zest
  • 1/8 tsp. fresh grated ginger
  • 1/8 tsp sea salt
  • 1/8 tsp ground cinnamon
    For the Maple Cinnamon Cream:
  • Coconut cream from the top of 1 can of coconut milk, put can in fridge overnight (a really creamy one like Golden Star)
  • Maple syrup to taste
  • Cinnamon to taste
    For the Poached Pears:
  • 4 pears, peeled (I used organic D'anjou)
  • 1 cup fresh orange juice
  • 1 cup filtered water
  • 1/4 cup coconut sugar
  • 3 tbsp honey
  • 2-3 cinnamon sticks, broken
  • 5-6 large orange peel pieces
  • 1 tsp. chopped fresh ginger
  • 4-5 Pure Indian Foods cloves
  • 1/4 tsp. vanilla powder (can sub 1 vanilla bean, cut lengthwise and seeds scraped out)

Instructions

    For the Cranberry Compote:
  1. Add all ingredients to a medium pot and bring to a boil over medium heat.
  2. Once it begins to boil, turn heat to low and let simmer. (make the maple cinnamon cream while you wait) We want the cranberries to burst and cook them down with the liquid until it thickens, about 10-15 mins.
  3. Remove from pot and add to a mason jar, add the lid and set aside to keep warm.
    For the Maple Cinnamon Cream:
  1. In a bowl combine the coconut cream (scoop out only the solid top portion of cream from the can, not the liquid at the bottom) some maple syrup and ground cinnamon and whip together for a few minuets.
  2. Continue adding cinnamon & maple syrup until desired taste is achieved. Keep whipping ingredients together until well combined & resembles a whipped cream.
  3. Cover and put in fridge for later.
    For the Poached Pears:
  1. Wash and peel pears with a vegetable peeler.
  2. Add everything into a large pot (except pears) and bring mixture to a boil.
  3. Turn to a simmer and add your peeled pears to the pot.
  4. I placed them on their side and frequently turned them to make sure they cooked evenly. After about 25-30 mins. remove pears and transfer to a dish. Cover with foil to keep warm and set aside.
  5. Strain out cinnamon sticks, ginger, cloves & peels from leftover mixture. Continue cooking down until it resembles a thickened sauce and set aside.
    To assemble:
  1. Add one pear, whole or sliced in half, to a bowl.
  2. Top with thickened sauce.
  3. Add 2-3 tablespoons of cranberry compote and a few dollops of your maple cinnamon cream and serve immediately!

Notes

* Cranberry compote can be made up to 1 week in advance and heated just before serving.

http://www.paleopaparazzi.com/2016/12/citrus-poached-pears-with-cranberry-compote-and-maple-cinnamon-coconut-cream/

 

*Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I only recommend products that I truly believe in, that I use myself or find to be very valuable. Thanks for helping me to keep Paleo Paparazzi up and running!

Apple Crumble Parfait-Paleo

grainfree apple crumble parfait paleopassionfoods 2

Apple pie is one of my husband’s all time favorite desserts. The only problem is that in order for us to enjoy it on a regular basis it requires A LOT of work! This apple crumble parfait, on the other hand, makes it possible to enjoy the same flavors of an apple pie everyday if we wanted to. It requires only a little effort and no ovens, or rolling pins needed. The other thing that makes it simple to create, is the fact that it uses a pre-made grainless granola from Paleo Passion Foods. I love using their Cinnamon Maple Granola in this recipe because it already adds all the perfect spices needed for this to make your taste buds dance! I also love that their granola contains only a small amount of maple syrup and honey.

grainfree apple crumble parfaits 2

Since my husbands stroke in 2008, I’ve been trying to find healthier ways for us to enjoy dessert. I feel like changing our lifestyles has been such a big help to both of us. We have seen some amazing changes just by caring about what we are putting into our bodies and cutting back on the amount of sugar we consume. We haven’t cut out sugar completely, because we believe in enjoying life and balance. But we try to use unrefined sugar in our recipes.

grainfree apple crumble parfait-2

One of the first things that made my husbands face light up in the hospital after his brain surgery and stroke was food, especially dessert! We spent Christmas and New Years in the hospital that year. I remember the first dessert he learned to make with his OT was brownies and the excitement on his face was priceless! This time of year always reminds me to never take life for granted and to enjoy every moment of it! I hope you enjoy this recipe as much as we do, it’s easy to make and oh so delicious!

Apple Crumble Parfait

Ingredients

  • 2 cups diced apples
  • 1 bag Paleo Passion Foods Maple cinnamon granola
  • 2 tbs ghee or coconut oil
  • 2 tbs coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp maple syrup
  • 1/8 tsp sea salt
  • coconut cream from the top of 1 can of coconut milk (put can in fridge overnight)

Instructions

  1. In a saute pan over medium heat add your ghee and let it melt. Next add coconut sugar, cinnamon and salt and stir to combine.
  2. Add diced apples and mix to combine with the cinnamon sugar mixture. Saute apples for about 10 mins. or until soft. Remove pan from the stove and set aside.
  3. In a bowl combine the coconut cream (scoop out only the solid top portion of cream from the can, not the liquid) and maple syrup and whip together for a few mins. until well combined & resembles whipped cream.
  4. In a small glass layer ingredients. Top with more cream and drizzle with leftover sauce in pan with apples. Makes 2 nice parfaits depending on the size of cups you use.
http://www.paleopaparazzi.com/2016/12/apple-crumble-parfait-paleo/


*This is a sponsored post, thank you for supporting the brands that make Paleo Paparazzi possible! As always, all thoughts are 100% my own.