Fudgey flourless brownies

There is nothing better in life than a brownie. Especially when you’re in week five of ten of spring quarter, it’s nice outside and you somehow always have an essay to write. I’m not kidding, I have at least one essay for everyone one of my classes this year, and one of those classes is a psych class. Honestly, I don’t know what I was thinking.

Regardless of what I was thinking when I registered last quarter, I know exactly what I think about these brownies. And I think they’re freaking amazing.

It’s not like I haven’t made good brownies before. My paleo brownies were delicious, but they were more like your traditional brownie. A little fudgey, a little chewy… I was craving something bolder and with a little more punch. Enter the flourless brownie.

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Though this post is not sponsored (#iwish) I’d like to mention two brands that I used in order to make the experience what I wanted it to be. The chocolate i used is Equal Exchange, because I care about people, and the coffee I used was Chameleon Cold Brew, because I recently found it and I really enjoyed the bold flavor. (Note: these don’t taste like coffee. The coffee only brings out the chocolate flavor.)

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I’m not saying these brownies solved all my problems. Yes, I still have an enormous amount to write about topics I don’t fully understand. And yes, I’m still both mentally and physically exhausted and can’t wait to be done with this quarter. But eating these made it better for a good 2 minutes, and i’ll take whatever I can get.

Peace, love and cold brew,

Cam

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Ingredients

  • 6 tablespoons grass fed butter
  • 8 ounces dark chocolate, chopped or in chips (I used Equal Exchange)
  • ¾ cup coconut sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup cold coffee (I used Chameleon Cold Brew)
  • 1 tablespoon cocoa powder
  • ¼ cup arrowroot starch
  • ¼ cup chocolate chips

Instructions

Preheat the oven to 350º F.

In a large metal bowl, add the chocolate and the butter, then melt in a bain marie until smooth.

Add in the coconut sugar, stir until combined, then add in the eggs one at a time.

Next add the vanilla, coffee and cocoa powder and stir until incorporated.

Fold in the arrowroot starch and chocolate chips, then pour the batter into a lined 8 by 8 square pan and bake for 28-30 minutes.

Let cool completely before serving, because they will fall apart when hot.

 

Soft & chewy GRAIN FREE chocolate chip cookies

It’s been a minute since I’ve posted, but I promise it was worth the wait. I didn’t want to post a recipe I wasn’t sure about, and before I tested these I needed to get an ingredient I’d never used before–coconut nectar.

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The main problem with naturally sweetened cookies that I’ve noticed is that their texture is weird and crumbly. This is because they don’t have brown sugar in them, which is gives chocolate chip cookies that soft chewiness we all love. Coconut sugar lends none of that moisture.

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I wasn’t about to put regular sugar in this recipe, so after doing a little research I decided to try out substituting some of the coconut sugar for coconut nectar in hopes that the result would have a better texture. And it worked! Sort of.

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This cookie isn’t exactly the same as a regular chocolate chip cookie. But to be fair, it can’t be. Grain free flours don’t offer the same amount of structure as wheat derived flours, and I haven’t yet found a way to replicate the texture of brown sugar with natural sweeteners. But these are still the best grain free cookie I’ve made. So enjoy.

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Ingredients

  • ¾ cup grass fed butter
  • ¾ cup coconut sugar
  • ¼ cup coconut nectar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • pinch salt
  • 1 teaspoon baking soda
  • 1 ¾ cup Bob’s Red Mill paleo baking flour
  • dark chocolate chips

Instructions

Preheat the oven to 375º F.

Cream the butter, coconut sugar and coconut nectar together until smooth. Add in the eggs one at a time and mix each until combined.

Add the vanilla, salt and baking soda, then stir again.

Fold in the flour and the chocolate chips, then chill the dough for at least 20 minutes and up to an hour.

Roll the dough into 2 inch balls and place at least an inch apart on a greased or lined baking tray.

Bake for 9-11 minutes, or until golden brown and a still a little soft in the middle. Let cool completely before serving, because they will fall apart.

Korean-Inspired Cauliflower Bowl

I’ve said it before and I’ll say it again: I love fusion food. In fact, I think I love fusion even more than I love making healthy versions of desserts, and that’s saying a lot.

One of the reasons I like fusion so much is that I’m indecisive when it comes to food choices. My favorite food is sushi, but it’s also avocado toast, pasta with fresh tomatoes, anything you can get at my favorite Mediterranean place, etc. Fusion allows me to mix all the flavors I’m craving without having more than one meal, and I freakin’ love it. Plus, any chance I get to add avocado and an egg on something, I will.

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But to get into it, what really makes this Korean inspired? How did I even arrive here? It’s a fun story. I was online grocery shopping for myself and a friend when I realized I needed only $3 more to qualify for free shipping. Since shipping is $6, I decided it would be smarter to save the money and buy something. I decided to get gochugaru, which is a Korean red pepper. It’s awesome.

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So now I have this jar of Korean red pepper and I need to use it. Solution? Hit up your local Whole Foods (or steal from the dining hall salad bar) and get your roast on.

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Ingredients

for the cauliflower

  • 1 head cauliflower, cut into small pieces
  • 2 tablespoons olive oil or sesame oil
  • 1 teaspoon salt
  • 1 teaspoon gochugaru

for the rest of the bowl

  • ¼ avocado
  • ½ cup quinoa
  • ¼ cup diced cucumbers
  • fried egg

Instructions

Preheat the oven to 400º F.

Mix together the cauliflower, oil, salt and gochugaru. Spread on a greased or lined baking sheet and roast for 28-30 minutes.

When you’re ready to build the bowl, add a layer of quinoa, then add the rest of the ingredients. I garnished with sesame seeds.

Carrot Cake Pancakes

Spring is finally here! And of course, because I live in the Midwest, it’s snowy and cold. But that isn’t stopping me from eating like it’s spring, and it doesn’t have to stop you either.

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I realized recently that I only have two pancake recipes on this site. Given that I make pancakes at least once every couple weeks, I was a little surprised that I’d only shared two over here. So to fix that problem, I made these carrot cake pancakes. They get a little crispy on the outside but say soft and delicious in the middle and smell AMAZING. Oh, and they taste good as well.

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Speaking of spring, after I visit LA, I’ll be headed back to Northwestern for my final quarter of freshman year, which is freakin’ crazy. I never have to take a calculus class again and I’m finally declared in two majors: psychology and American history. As much as I’m loving break, I’m really looking forward to getting back to school.

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So as cold as it is, I guess it’s spring and these pancakes prove it (?)

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Ingredients

  • ½ cup almond flour
  • ½ cup oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon cardamom
  • 2 teaspoons coconut sugar
  • ½ cup almond milk
  • 1 egg
  • ½ teaspoon vanilla
  • 1 cup grated carrot

Instructions

In a medium bowl, sift the almond and oat flours together. Next, whisk in the baking powder spices and coconut sugar.

In another bowl, preferably with a spout, beat together the almond milk, egg and vanilla.

Create a well in the dry ingredients, pour in the milk and egg mixture and mix until combined. Fold in the grated carrot, then fry up your pancakes ⅓ cup at a time. I’m not 100% dairy free so I fry in butter, but coconut oil would work just as well.

I topped with yogurt and more cinnamon.

Bowl Meal Inspo

If you’re a follower on insta as well, you’ve seen my lunch bowls. And let me tell y’all, I’m in love with building bowls like this for lunch.

The main idea behind the bowl meals is that they include all three macronutrients, carbs, protein and fat–that’s why they’re often called macro bowls. But in my opinion, the best part of the bowl meal is that it’s super customizable and can work with any type of diet. I’ve made vegan bowls, paleo bowls, vegetarian bowls and even ones with tons of meat. You can really do whatever you want with it.

Whether you call them power bowls, macro bowls or, “goddam bowls” as my brother once has, here’s some inspo for making them!

Vegan salad bowl

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This bowl was vegan but totally filling and delicious anyways! I used romaine lettuce for the base, then added green beans sautéed with tahini, sweet potato fries, roasted peppers and tomatoes and avocado. And topped it with sriracha of course.

Sweet potato & egg bowl

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Sweet potatoes and brussels sprouts roasted in olive oil topped with avocado, a fried egg, my tahini dressing and some sesame seeds to add texture. I can not recommend enough frying the egg so the edges get crispy.

Turkey meatball bowl

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Super delicious high protein bowl, with butternut squash, brussels sprouts and turkey meatballs, topped with Trader Joe’s Everything But The Bagel seasoning. This would also be awesome with avocado, by the way. Meatball recipe from Alex Agasar (Eat Your Heart Out) here.

If you’re stuck in a rut with your food, try one of these bowls–I wish I could eat like this in the dining hall.

Chocolate Raspberry Coconut Truffles

Valentine’s Day is almost here once again, and like every year, your inboxes and insta feeds are being bombarded with V-day recipes. Today is no different. What IS different is that I have a paleo and vegan recipe for y’all, and it’s not only delicious but pretty healthy as well!

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This is the first Valentine’s I’ve been single for a couple years, so I decided to really engage in self love this month. That’s pretty much meant eating food that nourishes my body and soul, getting some extra sleep and finally using a face mask I’ve had for a while. But the sooner we get to the 14th, the more than actually just means eating chocolate. And trust me, I really enjoyed eating this chocolate.

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These truffles are the perfect Valentine’s gift for your friends, family or bae, especially if those people have food intolerances you need to work around. Plus, homemade gifts always score some extra points. Hope y’all have an awesome week!

love ya,

Cam

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Ingredients

  • 1 cup shredded or dessicated coconut
  • ½ cup cacao butter, liquid
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ cup freeze dried raspberries, crushed
  • 2.5 ounces dark chocolate, melted (I use Eating Evolved)
  • 2 more tablespoons freeze dried raspberries, for topping

Instructions

In a large bowl, stir together all the ingredients but the chocolate and put in the freezer until you can form balls out of the mixture.

Once chilled, roll the coconut mixture into balls about 1” in diameter. Put the truffles back in the fridge or freezer until completely set. In the meantime, melt down your chocolate.

Once your truffles are set, roll each in the chocolate and sprinkle with more freeze dried raspberries. Move quickly, because the chocolate will start to set as soon as it touches the cold truffle.

Let set completely and store in an airtight container in the refrigerator.

Chocolate Banana Muffins

Bananas are a huge part of my diet. Fruit pickings are slim in the dorms, and the most reliably high quality sweet things happen to be bananas. So my roommate and I often bring bananas back to the room. And then sometimes forget about them.

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I threw together this recipe while at home over break, but it’s also a perfect way to use up all those old bananas I forget I have.

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Since school started in September, I’ve had a hard time eating mindfully and making sure to eat until I’m only 80% full–yummy treats like this help me slow down and savor my food. Especially since they’re not actually too unhealthy either.

Here’s to never wasting a banana again!

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Ingredients

  • 2 overripe bananas
  • 2 large eggs
  • ¼ cup coconut sugar
  • ¼ cup coconut oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons creamy peanut or almond butter
  • ¼ teaspoon sea salt
  • 1 teaspoon baking powder*
  • ¼ cup cocoa powder
  • ¾ cup almond flour
  • ¼ cup dark chocolate chips**

Instructions

Preheat the oven to 350º F.

In a large bowl, mash the bananas (I used my hands) until they are a smooth pulp. Whisk in the eggs one at a time until combined, then add the coconut sugar and coconut oil and whisk again.

Add the vanilla and peanut butter, and mix thoroughly.

Whisk in the salt and baking powder, then fold in the cocoa, almond flour and chocolate chips.

Line a cupcake tray with paper liners and scoop about ¼ cup of batter into each. Bake for 20-22 minutes or until a skewer inserted in the center comes out clean.

Let cool completely before serving.

*baking powder does come in cornstarch free versions. If you’re not strictly grain free, don’t worry about it.

** I prefer a vegan chocolate, such as Equal Exchange, for these

Salted Peanut Butter Chocolate Cookies

Can you believe that Wednesday is National Peanut Butter Day? I know–crazy how this one sneaks up on you every year.

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You’re probably thinking, “Why the hell does this woman care so much about peanut butter?”

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Well, I’ll walk you through it. My best friend in elementary school loved peanut butter; in fact, she still does. It was only fitting that my roommate is also in love with peanut butter–they both are known to eat it directly out of the jar with a spoon.

Regardless of whether you also love peanut butter or have close friends that do, these cookies are awesome. Grain-free, dairy-free and naturally sweetened, there are few things as wonderful as sinking your teeth into this chewy goodness and realizing it won’t make you feel like crap for the next 12 hours.

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Ingredients

  • ½ cup peanut butter (+ more for drizzling)
  • ½ cup maple syrup
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon sea salt (+ more for topping)
  • 1 cup blanched almond flour
  • 2.5 ounces paleo chocolate (I use Eating Evolved)

Instructions

Preheat the oven to 350º F.

In a medium bowl, whisk together your peanut butter, maple syrup and egg. Add the vanilla extract and salt, then mix again.

Fold in the almond flour, ½ cup at a time–I needed the full 2 cups because I had runny peanut butter, but you might not.

Break the chocolate into small chunks and mix throughout.

Roll the dough into balls about 1 ½ inches in diameter and place on a lined baking tray and press down with the back of a spatula to flatten.

Bake for 9-11 minutes, or until the cookies are baked through and the edges are golden brown. If necessary, flatten again with the back of your spatula.

Let cool completely before drizzling with more peanut butter and topping with a sprinkle of sea salt. Enjoy!

COLLAGEN CHAI Hot Cocoa

Y’all!

There is NO BETTER way to start off your new year than to drink some rich, creamy hot cocoa. A few days before January, Iowa City (where I live with my dad) got hit by a cold front and a lot of snow. So of course, armed with my new tripod (!!!!!) I decided to go with the flow and make some hot cocoa.

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But this isn’t any ordinary hot cocoa. It’s got chai and collagen in it as well, making it the perfect morning drink. Or afternoon drink. And if you’re pretty tolerant to caffeine, a nighttime drink as well. Honestly, it’s perfect any time of the day.

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Also, here I am making good on my resolution to create some videos! This is the first video with my new tripod and is totally awesome minus the fact that my voice can be kind of annoying. If my voice doesn’t make you want to jump off a cliff like a lemming, check out my entire channel and hit subscribe!

Happy New Year y’all, I cannot WAIT for the rest of 2018!

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Ingredients

  • 1 ½ cups unsweetened almond milk
  • 1 tea bag chai
  • ¼ cup cacao powder
  • ¼ cup powdered coconut sugar
  • 1 tablespoon arrowroot starch
  • 1 scoop collagen peptides
  • optional: cinnamon

Instructions

In a small saucepan, set the almond milk and the tea bag to boil. Once boiled, reduce to a simmer for 5 minutes.

In the meantime, sift together the cacao, coconut sugar and arrowroot starch. Then whisk in the collagen, and if desired, ½ teaspoon cinnamon

Add the cacao mixture to the almond milk and turn off the heat, then whisk until the hot cocoa is formed–it’s going to be very thick and creamy.

While it’s still hot, transfer the hot cocoa to a mug and top with cinnamon.

VEGAN Butternut Squash Soup

Soup is one of the best comfort foods, especially in winter. It’s hot, it’s full of warming spices… oh, and it’s super low maintenance. In fact, the ease of this soup is one of my favorite things about it. It requires very little concentration or skill, and still produces something that tastes amazing.

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And did I mention it was vegan? That’s right: finally, a hearty winter dish without meat and animal products. Plus, it’s not just for vegans. I’m a total meat eater, and I absolutely love this soup.

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But my favorite thing about it has to be the spicy kick from paprika and cayenne I added to the mix to give it a little bit of depth of flavor. Pro tip: the key to an interesting soup is seasoning. A fun twist on this would be to add nutmeg and cinnamon instead of rosemary and paprika to make a sweeter soup.

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For added texture, I took some of the leftover seeds from the squash, tossed them with cayenne and salt and roasted them with some avocado oil. They were perfect.

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To those followers that celebrate Christmas, have fun relaxing after the holiday and stay tuned for fun New Year’s ideas!

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Ingredients

  • 1 whole butternut squash, peeled and chopped
  • olive oil
  • 3 cups vegetable broth
  • 1 cup water
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne
  • ½ teaspoon turmeric
  • ½ teaspoon black pepper
  • 1 teaspoon rosemary
  • salt to taste

Instructions

Preheat the oven to 400º F.

Spread the butternut squash pieces on a large baking sheet and drizzle over some olive oil. Roast for 25-30 minutes, or until the squash is soft and a little caramelized on the edges.

Add the squash pieces to a large pot along with the veggie broth and the water, and bring the mixture up to a boil.

Add in the paprika, cayenne, turmeric, black pepper and rosemary, mix thoroughly and lower to a simmer. Cover the soup for 30 minutes.

After the 30 minutes are up, turn the heat off and blend your soup with an immersion blender. If you don’t have one, blend the soup in a regular blender a cup or so at a time until smooth. Taste the soup and add in the appropriate amount of salt, then serve.

To reheat, simply place the soup in a pot over low heat until it starts to steam. I topped mine with extra rosemary and some squash seeds roasted with cayenne.