choc-o-licious paleo brownies. say whaaaaat?

Over my time being Paleo, I feel that I've attempted countless Paleo brownie recipes. Most have a ton of coconut flour, and end up dense, with your mouth crying for a glass of anything to help wash it down. While searching for a gluten free, nut free, dairy free recipe to bake for an uber generous client couple of mine, I came across this gem. Of course, my freestyle behind couldn't just follow the recipe. I had to add in my flavor (and actually kept the improv to a minimum this time). Check it out:
(original recipe: http://www.healthfulpursuit.com/2012/04/fudge-tastic-brownies-vegan-gluten-free-grain-free-nut-free/)

• ½ cup mashed frozen banana 
• 1 cup sunflower butter (I made my own via tossing a load of sunflower seeds into the Vitamix and lettin 'er rip!)
• 2 tbsp ground chia seeds, mixed with 3 tablespoons water to form a paste
• 2 tbsp melted coconut oil
• 2 tbsp honey
• 2 Tbsp stevia powder
• 1 Tbsp Tahini
• 1 tbsp pure vanilla extract
• ½ cup cacao powder
• ¼ tsp sea salt
• ½ tsp baking soda 
• ¼ cup chocolate (or carob) chips

1. Preheat oven to 350F and grease an 8×8 baking dish with coconut oil. 
2. In a food processor, combine bananas, sunflower butter and chia seed mix. Process until smooth.
3. Add in coconut oil, honey, stevia, tahini, and vanilla. Again, process until smooth before adding cacao, salt and baking soda. Batter will be really thick, but it is all good! Add in chocolate chips. 
4. Transfer batter into a well greased 8×8 inch Pyrex baking dish and sprinkle with additional chocolate chips.
5. Bake for 30-35 minutes, until a toothpick comes out clean. 

This stuff is GOOD! It has a slight sunflower taste, but overall the texture and flavor are FAB! :) Enjoy!

Frozen Sweet Potato Coconut Cashew Cranberry Quenelles!

Who knew that by posting a photo of frozen mashed sweet potato balls from Trader Joe's would create such a buzz?!? Apparently the photo made them look like much more than just mashed sweet potato...which, of course, created much dialogue between my fitness compadre, Leslie Ann (laqfitness.com) re: fun, frozen sweet potato dessert balls! So...as promised, I let some creative juices flow and ta-da: Frozen Sweet Potato Coconut Cashew Cranberry Quenelles! Whaaaaaat?

Okay...these don't involve rocket science whatsoever...Trader Joe's Frozen Mashed Sweet Potatoes...I took about 6-7 of the balls, defrosted in the microwave in about 1:30. Here's the fun part: Add whatever the heck you want! :) I did shredded coconut, maple roasted cashews (bulk section @ the P Street whole foods), dried cranberries...and dusted with maple sugar (also from my place of worship: aka Trader Joes). Ball them, get fancy with spoons and make Quenelles, make a sheet cake for all I care...HAVE FUN with it and enjoy!! :)

Paleo Picadillo

...Puerto Rican (okay, maybe it actually originated in Cuba...but whatever) beefy goodness. And for you anti-moo folks...just sub ground whatever for the beef :)

Please note that most Puerto Ricans are known for cooking "a ojo"...aka "a little of this, handful of that, etc. So I'm attempting to put pseudo-quantities here. But part of the soul of the meal is somewhat improving based on what YOU like! So have at it!

1 lb. lean ground beef (I use 93/7 typically)
1 green bell pepper, diced
1 medium sweet onion, diced
3-4 cloves of garlic, freshly chopped
1/2 cup tomato sauce
1 heaping Tbsp capers
1/5 tsp caper juice
10-12 green olives (with pimento preferably), sliced
1-2 Tbsp raisins
1 tsp dried oregano
1 tsp cumin
salt and pepper to taste
olive oil to sauté onion/pepper

Start by sautéing your pepper and onion over medium-high heat in a large skillet, with a bit of olive oil. Add garlic about halfway through (to prevent the garlic from burning). Meanwhile, add your oregano, cumin, salt and pepper to your ground beef, and mix together. When the onions and peppers are turning slightly brown, add your meat mixture, and break up the meat as it is cooking. While it is still a little red, add the tomato sauce, capers (and juice), olives, and raisins. Reduce heat and let simmer until some of the sauce has evaporated off (15 minutes or so). ENJOY!

I dig this because of the flavor combinations...the hint of sweet via the raisins are a great contrast to the smoky cumin and robust beef. So, so good! The non-paleo version would add a bit of diced potato...but quite honestly, this stuff is amazing without the added carb :)