Saturday, July 28, 2012

Divine Dark Chocolate and Strawberry Cake (Grain Free and Paleo Friendly)


My youngest had his 3rd birthday last weekend and to celebrate I made him this beautiful and tasty Paleo/ Grain Free cake!  The actually dark chocolate cake recipe is not mine so I will include a link to it along with the changes I made, we really enjoyed it and hope you do to!

DARK CHOCOLATE CAKE:  I used this recipe from The Food Lovers Kitchen, the only modifications that I made where the following;  I reduced the honey to 3/4 cup (we have a wonderful mild local honey) and added in 1/4 cup of coffee liquor (which is a simple sugar syrup with coffee and vodka essentially).

 Strawberry Syrup Filling: I made a "syrup" of 4 cups chopped strawberries and 1/2 cup raw honey.  I pureed them in the blender and then poured it into a saucepan.  Brought it to a boil, reduced the heat and simmered until it was my desired consistency. You will have extra you can use on pancakes or ice cream if you like.  I then set it aside and let it cool a bit while I made the Ganache.

Ganache: 12 ounces dark chocolate broken into pieces 
( I used 85% dark Lindt Chocolate)
1 cup heavy whipping cream
1 TBSP coffee liquor (optional)
splash of vanilla (optional)

Break chocolate into a medium glass bowl.  Pour the whipping cream and coffee liquor into a small saucepan and bring to a boil stirring occasionally.  Remove from heat and pour over the chocolate pieces stirring until melted and glossy.  Cool for a glaze or if you would like to use it more like a frosting or for piping, chill it in the fridge until desired consistency.  Pour over the cake or spread to frost and you are ready to go!

Whipped Cream Filling: You may use whipped coconut milk cream for the filling or real dairy whipped cream ( I used dairy whipped cream).  Here are a few resources for Whipped coconut milk/cream recipes if you don't have one of your own.  You may choose to sweeten it slightly with honey or maple syrup or leave it plain, it's entirely up to you and what you prefer.

Additional Thinly Sliced Strawberries:  I sliced up some strawberries to use in the filling, the amount will vary depending on your preference.

ASSEMBLY: First bake your cake and let it cool completely.  Then make the Strawberry Syrup and set it aside to let it cool. Make the Ganache and set it aside to cool also.  While they are both cooling make some stiff whipped cream and slice up some fresh organic strawberries.  Then using a cake leveler divide each cake round into two cakes, you will go from 2 to 4 cake layers. 
Small Wilton Cake Leveler I used.

Place your first cake layer on the plate and top with some whipped cream, then top with some fresh strawberries and finish that off with some strawberry syrup.  Then place another cake layer on and repeated the steps until you get to the 4th cake layer.  Pour the ganache over the cake or spread to frost and finish it off by decorating it with some fresh  strawberries (if desired).

We enjoyed this with homemade Non-dairy Strawberry Ice Cream topped with some leftover strawberry syrup.  It taste amazing, it looks rich but it's not it's nice and light and not to sweet.  The guys in my family enjoyed more than one piece because it wasn't super sweet, and they also gave it a hearty thumbs up.  Hope you enjoy it too!




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Flourless Chocolate Torte for Special Occasions Grain Free and Paleo friendly

I'm going to preface this by saying that this is only for special occasions and is most certainly a real treat.   One I think you will find those who are not Paleo enjoy too.  I made this for a very special dinner we had last night with dinner guests who are not Paleo, and they LOVED it, even called it restaurant quality, so I think it must be pretty good!  I know it's been a favorite of mine for about a year, especially when I have an event or gathering of people with varied diets.  It is a remake of a recipe from here:
http://masteringtheartofpaleocooking.com/2011/01/25/flourless-chocolate-cake/, please follow the link if you are interested in the original recipe.  I have reduced the maple syrup, changed the coconut oil to butter (better texture and I'm allergic to coconut), added some vanilla and dash of cayenne and the end product is crazy good and super quick and easy to make!


Grain Free/Paleo Flourless Chocolate Torte

18 ounces of bittersweet or dark chocolate chips (I used 1-10 ounce bag of Ghirardelli bitterest chocolate chips and 1 full cup of Guitards dark chocolate chips each contain just 6 grams of sugar per serving)

1 cup of butter (or 2 sticks)

2/3 cup pure maple syrup

2 TBSP water

6 eggs

1/2-3/4 tsp real vanilla extract 

large pinch of cayenne pepper

Preheat your oven to 275 degrees.  In a double boiler melt the chocolate and butter.  Remove from heat and beat into the chocolate mixture the water and maple syrup.  Then adding the eggs one at a time beating well after each addition. Add in the vanilla and cayenne pepper and mix well.   Grease a 9" spring form pan, wrap the bottom of the pan with a sheet of foil and place the springform pan in a larger pan (square or rectangle, I use my roasting pan).  Pour the cake batter into the springform pan and then pour water into just the roasting pan, being sure not to spill into the cake.  You are going to cook the cake in a water bath so you want the water to go about 1/2 way up the side of the cake pan.  Put in the oven and bake for 1 hour or until done in the middle (my oven usually takes a bit longer than that suggested time), cool to room temperature or about 1 hour and then chill for a minimum of about 5 hours.  Serve with whipped cream, whipped coconut cream or some homemade vanilla ice cream and raspberries for a real treat!
Plated and ready to enjoy!


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Sunday, July 22, 2012

Quick and Easy Homemade Non-Dairy Strawberry Ice Cream

We were at our friends cabin recently, it was very, very, hot and ice cream was sounding really good.  I came up with this quick and easy version of non-dairy strawberry ice cream for my kids.  Since we were on vacation it was one of those times I didn't want to spend a bunch of time in the kitchen.  The beauty of this recipe is that you can have delicious ice cream bursting with Strawberry flavor with out requiring much time or work and only takes a few ingredients.




QUICK AND EASY NON-DAIRY STRAWBERRY ICE CREAM


1 1/2- 2 cups roughly chopped ripe organic strawberries
1 can full fat coconut milk (I like Native Forest because they have no BPA in their cans)
1/2 cup raw local honey (mine has a very mild flavor, so adjust accordingly)
1 tsp vanilla


Combine all ingredients in a blender, and blend briefly.  Pour into a glass bowl and chill in the refrigerator a minimum of 6 hours.  After your mixture has chilled, pour into your ice cream maker and chill for the amount of time your manufacturer suggests.  I have a Cuisinart (the kind where you just freeze the bowl and don't use ice), it only takes about 15- 20 minutes to churn a batch of delicious ice cream.  It's that simple and very refreshing!


Ingredients for Non-dairy Strawberry Ice Cream



My favorite Ice Cream maker, love this thing!

*Note* My apologies for the poor quality photos, I left my good camera at the cabin unfortunatly.

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Sunday, July 8, 2012

My Journey to Health Continues...I have what???

I'm going to preface this by making a disclaimer that I am not a Doctor, nor do I have any medical training, this is not intended to be taken as medical advice.  Please seek the counsel and treatment of a certified medical Doctor for that.  That said here is what's been happening in my life.



I haven't been writing much lately about CrossFit, our my health, because, well...I have really been struggling with my health to the point where I couldn't work out anymore.  It all started last June,  I went from being in the best shape of my life, feeling strong, healthy, etc., working out consistently, hitting Personal Records for my lifts, running 5-6 miles two to three times a week, being a CrossFit Coach/trainer and part owner of a CrossFit box and then "it" hit.  


Before my decline.
At first it was body aches, fatigue,brain fog, insomnia, and I just thought I had overtrained and was suffering from Adrenal Fatigue, as the summer went on it would only get worse.   I finally sought out medical help in August because I was starting to have muscle weakness, headaches and the joint pain was getting worse.  At that point in my life a CrossFit workout would totally wipe me out, and a 3 mile run felt like running with lead in my legs.  My conventional Dr. ran a few blood test (mainly looking at autoimmune and thyroid), when those came back acceptable, she just said well you either have Chronic Fatigue or Fibromyalgia and prescribed anti-depressants.  I wasn't satisfied with that and felt like she really didn't care about getting to the bottom of what was really going on, so I said no thank you on the antidepressants and moved on. 

Beginning of the decline.
Shortly after that I had an opportunity to do something many of you have probably never heard of, I know I hadn't, it's called, Biosignature Modulation.  Which by the way, is not something I necessarily  recommend but at the time it seemed like a good idea and it certainly didn't hurt.   In fact all the supplements and protocols probably helped some.  I started that program in September and ended in late November, while I made some improvement, it wasn't much and really probably only because I was forced to back off on my workouts.  Because during that same 3 months I was also battling a back injury that just wouldn't heal.  During that time I was also under a tremendous amount of stress relating to our business partnership, so we kept chalking a lot of it up to stress and the assumed Adrenal Fatigue.  


January came and I started trying to work out again, but every time I did it just seemed to be to much for me, and I would feel ill for a few days or maybe a week.  Still we chalked it up to Adrenal Fatigue and marched on, we backed of the intensity of my workouts, putting rest periods in frequently and shortened the length.  


Run/walking a 2 mile fun run with my kids, March 12, 2012
Then February 9, I was involved in an auto accident, which really set me back physically.  Once again I was unable to workout while I went through chiropractic, and massage therapy to recover from the accident.  I think I was doing some light running by late February maybe, and no lifting or Crossfit.   But by April I was the worst I'd been and we just couldn't figure out why I couldn't get better, still we thought it was stress as things with the business partnership were coming to a head (and as a result ending).  
My husband had been encouraging me for 3 months to go see a Naturopath, and by April I was ready!!   I had finally had enough of being sick and told my husband, I am tired of trying to figure this out on my own and tired of trying every herbal treatment known to man for Adrenal Fatigue!  So I called a local Naturopaths office and scheduled an appointment. I had found out about her through an old friend and Facebook acquaintance when we thought we were dealing with Adrenal Fatigue.  This person had great success with treatment for Adrenal Fatigue from their own local Naturopath and suggested that a Naturopath might be able to help me recover.  


I had my first appointment with my new Naturopathic Dr. in late May and after sitting with me and listening for about 1 1/2 hours, she looked at me and said "Do you want to know what I think it is?", and I said "well, yes!! "   She said "I  think you have Lyme Disease", I was shocked, and in disbelief.  Sure I had been bitten by a tick but it had been nearly 8 years since then.  Turns out that 50% of people don't even know they were bit, and that it's also possible ticks are not the only way Lyme disease is transported.  I still didn't really think that was what I had, and postponed getting the blood test she had ordered.   That was until I read a chapter on Lyme Disease in the book If Naturopaths Are Quacks Then I Must Be a Duck (written by PhD, CTN, Shauna K Young) .  It was then that I thought, wow, maybe this is what I have and immediately went the next day to have the blood test done.   


Backpacking in the Trinity Alps
with my husband Aug. 2012
something I hope to do again
when my health improves.
It turns out I tested positive for both antibodies, confirming her suspicion and giving us some answers to the mystery of why I just could not seem to get better, I have Lyme Disease.  The good news is, that thanks to my Paleo diet (which helps reduce inflamation), all the herbs and supplements I had been taking to support my adrenals, and my previous physical fitness, I am not as bad off as I could be.  It makes me so grateful when I start reading how bad my symptoms could have been, grateful for a diagnosis and treatment (which I am just now starting) but most of all I am so thankful and grateful for the Lords mercy on me!  And for his infinite wisdom, to have given me the Paleo diet and CrossFit to make me strong and healthy coming into all this.  And that he gave me a supportive family to bear this with.

My family December 2012
 I trust that my heavenly Father has me, my health and my family in his hands.  The ways he has provided for us continues to astound me, for example the Dr. I am seeing does not take insurance, we can  submit to our insurance directly, but we also have a very high deductible, so right now all the tests, visits, medications, etc. are out of pocket.   All this could be a huge drain on our finances,"But my God shall supply all your need according to his riches in glory by Christ Jesus." Phillipians 4:19. And guess what, he has provided a wonderful opportunity for my husband to have lot's of extra work doing construction this summer, a way to pay for all these medical bills!  Thank you Lord!  So while we were hoping to put that money towards buying a house, it will go towards helping me regain my health, we are so grateful for the way he provides for us.  


During one of my "come backs" this winter.
As far as working out, right now I get to walk, and maybe do some heavy weight lifting (nothing that gets my heart rate up), because along with the Lyme disease, I am also dealing with low Cortisol levels, low thyroid levels, and low iron stores, all of which she thinks we will see remedy itself by treating the Lyme Disease (except for the Iron).  And as for my future in CrossFit?  I don't know, but  I do hope that in sharing my experience and process of healing that it may be able to help someone else. I believe everything happens for a purpose,  maybe it will increase awareness of Lyme Disease and someone will go, that's me, I think I have Lyme's, I'm going to push for a diagnosis or maybe I will be used to encourage someone, I really don't know how Lyme in my life will be used!  I can say that it has increased my faith and made me cry out to the Lord more than ever!  I hope that by getting more information out about Lyme it will benefit someone.  It often takes people years to be accurately diagnosed with Lyme Disease, and with Lyme the sooner it's treated the better so while I know this has been a long read, please take the time to read through the following symptoms of Lyme Disease for the sake of yourself and/or someone you may know.   I would also love to hear from any of you who may be battling Lyme Disease or whom have battled and won over Lyme disease, if you wouldn't mind leaving a comment.   Thank you!


Courtesy of: http://www.canlyme.com/tickslg.jpg
What is Lyme Disease? 
 This is taken directly from American Lyme Disease Association: http://www.aldf.com/lyme.shtml#symptoms


The early symptoms of LD can be mild and easily overlooked. People who are aware of the risk of LD in their communities and who do not ignore the sometimes subtle early symptoms are most likely to seek medical attention and treatment early enough to be assured of a full recovery.

The first symptom is usually an expanding rash(called erythema migrans, or EM, in medical terms) which is thought to occur in 80% to 90% of all LD cases. An EM rash generally has the following characteristics:

  • Usually (but not always) radiates from the site of the tickbite
  • Appears either as a solid red expanding rash or blotch, OR a central spot surrounded by clear skin that is in turn ringed by an expanding red rash (looks like a bull's-eye)
  • Appears an average of 1 to 2 weeks (range = 3 to 30 days) after disease transmission
  • Has an average diameter of 5 to 6 inches
    (range = 2 inches to 2 feet)
  • Persists for about 3 to 5 weeks
  • May or may not be warm to the touch
  • Is usually not painful or itchy
EM rashes appearing on brown-skinned or sun-tanned patients may be more difficult to identify because of decreased contrast between light-skinned tones and the red rash. A dark, bruise-like appearance is more common on dark-skinned patients.

Ticks will attach anywhere on the body, but prefer body creases such as the armpit, groin, back of the knee, and nape of the neck; rashes will therefore often appear in (but are not restricted to) these areas. Please note that multiple rashes may, in some cases, appear elsewhere on the body some time after the initial rash, or, in a few cases, in the absence of an initial rash.

Around the time the rash appears, other symptoms such as joint pains, chills, fever, and fatigue are common, but they may not seem serious enough to require medical attention. These symptoms may be brief, only to recur as a broader spectrum of symptoms as the disease progresses.

As the LD spirochete continues spreading through the body, a number of other symptoms including severe fatigue, a stiff, aching neck, and peripheral nervous system (PNS) involvement such as tingling or numbness in the extremities or facial palsy (paralysis) can occur.

The more severe, potentially debilitating symptoms of later-stage LD may occur weeks, months, or, in a few cases, years after a tick bite. These can include severe headaches, painful arthritis and swelling of joints, cardiac abnormalities, and central nervous system (CNS) involvement leading to cognitive (mental) disorders.

The following is a checklist of common symptoms seen in various stages of LD:

Localized Early (Acute) Stage:
  • Solid red or bull's-eye rash, usually at site of bite
  • Swelling of lymph glands near tick bite
  • Generalized achiness
  • Headache
Early Disseminated Stage:
  • Two or more rashes not at site of bite
  • Migrating pains in joints/tendons
  • Headache
  • Stiff, aching neck
  • Facial palsy (facial paralysis similar to Bell's palsy)
  • Tingling or numbness in extremities
  • Multiple enlarged lymph glands
  • Abnormal pulse
  • Sore throat
  • Changes in vision
  • Fever of 100 to 102 F
  • Severe fatigue
Late Stage:
  • Arthritis (pain/swelling) of one or two large joints
  • Disabling neurological disorders (disorientation; confusion; dizziness; short-term memory loss; inability to concentrate, finish sentences or follow conversations; mental "fog") 
  • Numbness in arms/hands or legs/feet
Here is another great resource for information on Lyme 
Disease, on the CDC website.

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Monday, July 2, 2012

Grain Free/Paleo Strawberry Rhubarb Crisp

I actually made this recipe about 4-6 weeks ago now but just kept forgetting to get it posted, hopefully strawberries are still in season in your area (they are in ours) and you are still able to enjoy some of this goodness.  My grown up sons really liked this one a lot, which means it gets a high rating (they are harder to please).  Please feel free to adjust he ratios of rhubarb and strawberries to what you like.   I hope you enjoy it as much as we do!







Grain Free/ "Paleo" Rhubarb Crisp

4-5 cups (or about 5 stalks) rhubarb
5-6 cups organic strawberries (halved or quartered, depending on size)
1 1/2 tsp. orange zest
1/4 cup honey
1 tsp vanilla

For the Crumble Top:
4 cups almond meal
1 1/2  cups finely chopped pecans
3 tsp. cinnamon
3 tsp. vanilla
2/3 cup butter or coconut oil ( I prefer butter)
1/4 cup maple syrup

Combine the first 5 ingredients in a large town and mix well.  Grease a 9x13 inch pan and preheat your oven to 350 degrees.   Pour fruit mixture into prepared pan.  Combine dry ingredients for crumble topping, mixing well, then add the wet ingredients and stir to combine.  Using your hands crumble the topping over the fruit and place in the oven.  I bake mine one rack lower than the middle of the oven so that the fruit get's done and the top doesn't over brown.  Bake for about 35 minutes or until the fruit is bubbly and the top is nicely browned and crisp.   
Serve warm with whipping cream or some homemade coconut milk ice cream.

Berries and rhubarb ready to get mixed up and go in the pan.

Rhubarb Crisp baked and ready to enjoy.
Plated and ready to enjoy!


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Saturday, June 30, 2012

Delicious Grain Free/"Paleo" Waffles

This was originally my pancake recipe but we've been using it to make wonderful waffles for a while now.  It makes waffles that are nice and crunchy on the outside, yet fluffy on the inside.  And the taste is out of this world topped with some fresh whipping cream (or whipped coconut milk), maple syrup and berries.




Delicious Grain Free/"Paleo" Waffles

2 cups almond meal (I use my own homemade almond meal/flour)
4 eggs
1/2 cup sparkling water ( I like to use one with Orange essence), you may use regular water  but  the sparkling water is what helps make them fluffier.
4 TBSP oil of your choice (if you use coconut oil, be sure to melt it first)
1-2 TBSP  maple syrup 
2 tsp vanilla
2 tsp cinnamon (optional)
1/2 tsp sea salt
1 tsp baking soda


Preheat your waffle iron.  In a medium mixing bowl combine all of the dry ingredients and mix well.  Then add the all the remaining wet ingredients and mix to combine.   Next using a hand mixer beat the batter ingredients for 1 minute, this will help make a fluffier batter and better waffles.   Lightly grease your waffle iron and place about 3/4 cup of batter (or the amount per the directions for your particular model of waffle iron).  I cook my waffles for 5 minutes and they turn out perfect every time, but you will need to experiment with your waffle iron to find the amount of time that works best for yours.  Remove from waffle iron and serve with your desired garnishes.

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Sunday, June 24, 2012

How to make your own Almond Meal and Nut Butters

Here is the post I've been promising you all, on How to Make Your Own Almond Meal and Nut Butters.  Being the budget minded person that I am, I was so thankful to have friends who shared with me just how easy it is to make almond flour and nut butters.  If it weren't' for their reassurance I don't know if I would have ventured to give it a try.  I've done some experimenting with different methods of making both, and I'm looking forward to sharing with you what I've found to be the simplest, easiest way of doing it.


To view larger, just click on the You Tube link in the right hand corner.

To make Almond Meal/Flour you will need the following:

raw almonds (I use these from Costco)
Coffee grinder
sifter
bowl or container for sifting the flour into


  1. Place a small amount of almonds (like you would coffee beans) in your coffee grinder.  I have a Krups which works great for this, I however only use it for making almond meal and don't suggest using it for both coffee and among meal.  
  2. When you are ready push the button or on my model the lid, and let it grind, I usually give it a few shakes while grinding.  It will only take a few seconds to process, it's amazing how quick it is.  Check after a few seconds to see if the grind is fine enough, if not process a little more until it's your desired texture, you just don't want to let it go to long or it will start to turn into almond butter.  
  3.  When it reaches the desired texture or grind pour into your sifter and sift away.  Any remaining chunks of almond that are to large can be reground with the next batch, on their own, or throw them in with your next batch of almond butter. 





 It is a really quick process, repeat the steps until you have the desired amount of almond meal, store in an airtight container (and in the freezer for longer storage if you like).  That's it, it's that simple.

To Make Almond Butter:

raw almonds (I use these from Coscto)
Jelly roll pan or other large baking pan
Food Processor
sea salt (if desired)
Coconut oil (if desired)

  1. Start by preheating your oven  to 350 degrees.  
  2. Spread desired amount of almonds out into your pan, 2-3 cups is usually good depending on the size of your food processor.  Mine is an 11 cup Cuisanart and handles 2 cups with ease, 3 cups or more requires a little assistance from me along the way.  
  3. Place pan in the oven and bake for 10-15 minutes to toast the almonds.
  4. Remove almonds from the oven and pour into your food processor with the regular blade attachment on ( do this directly from the oven and don't cool them off).  
  5. Turn on your food processor and let it grind away, that's it.  When I do larger amounts I sometimes have to stop it part way and stir so the sides get mixed in well.  But when I do 2 cups I just let it go and walk away.  It does it all on it's own.  I generally don't add oil and just let mine grind until it's pretty soft and runny in texture.
  6. However, if you want to up your consumption of coconut oil, or maybe you just prefer the taste, you made add 1-2 TBSP of coconut oil, macadamia nut oil or any other desired nut oil, part way through the process.  I add it when it starts to get a little dry and crumbly, which is about half way thru the process.
  7. If you like you may also add a pinch of sea salt near the end.



Once again a very easy process, and so good!!  I love it when it's fresh and still warm, yum!  You can do the same with any nut you like, I also like to make sunflower seed butter too.  I watch them very closely while roasting and give them a stir now and then.  But processing them is the same technique, I do add some oil to my sunflower seed butter, otherwise it just seams to be to dry.  You can experiment with the oils too, I like using some Macadamia Nut oil, it adds a wonderful flavor.  

So there you have it, both processes are really quite simple and can save you a little money too.  I figure making my own almond meal saves me about .50-.60 cents per pound.  And making my own almond butter saves me about $1.50 per pound, and it puts you in control of what goes in to it (like combining nuts etc, ).  You can also experiment with adding some flavoring to your nut butters, like vanilla, cinnamon, cocoa powders, honey, etc. I would love to hear what kind of combinations you come up with. I hope this post has been both helpful and inspiring!   Enjoy!



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