Paleo Magic Crack Bars

Paleo Magic Crack Bars

Ooey, gooey Magic Crack Bars that are paleo and oh so good! 

I really didn’t know what to call these. Some people said magic bars, some said to call them orgasm bars. Anyway… they are a mix between a double chocolate turtle bar and hello dolly squares. And they are paleo. AND they are so freaking good they will blow your mind. 

With a chewy chocolate cookie layer underneath the magical coconut caramel. This babies will get eaten up in no time! 

Make sure to refrigerate your coconut milk before using, for at least a couple h0urs – overnight is better. When you open the can, scoop out the part that has thickened up into a cream and discard the excess water. If you find that the remaining part is very clumpy, you can give it a quick blend before putting into your pot. 

Check out the recipe for my Paleo Magic Crack Bars below!

Paleo Magic Crack Bars

Make: 16 bars

Ingredients

For the chocolate cookie layer:

1/2 cup creamy cashew butter

1/2 cup coconut sugar

2 eggs

1 tsp pure vanilla extract

1/3 cup coconut flour

1/3 cup cocoa powder

pinch salt

For the caramel layer:

1 and 1/3 cups full fat coconut milk (chill in fridge before using and discard extra water – you can blend it up if it looks very chunky) 

5 Tbsp organic coconut sugar

1 tsp pure vanilla extract

1/2 tsp fine grain sea salt

3/4 cup chopped pecans

1/3 cup coconut flakes 

1/3 cup dark chocolate chips

Instructions

1. Preheat your oven to 350 degrees and line an 8 x 8″ baking dish with parchment paper along the bottom and up the sides.

2. To make the cookie layer: Mix together the cashew butter, coconut sugar, and eggs until creamy, with a hand or stand mixer. 

3. In a separate bowl, combine the coconut flour, cocoa powder and salt. Stir dry mix into the wet ingredients until fully combined. The dough will be very sticky, so chill it in the fridge for about 5 minutes until it firms up. 

4. Once firm, press the chocolate cookie dough into the parchment lined baking dish, using slightly wet hands. Press it into the bottom of the dish. Bake in preheated oven for about 10 minutes. 

5. To make the caramel, heat the coconut milk and coconut sugar over medium heat in a small saucepan, stirring to blend. Bring the mixture to a boil. 

6. Once boiling, reduce the heat to a simmer  and continue to cook, until mixture is thickened and a deep caramel colour. 

7. Remove from heat and stir in the vanilla, salt, chopped pecans and coconut, then spread the mixture over the cooked chocolate cookie layer and return to the oven to bake for another 12 minutes.

8. Remove from oven and immediately sprinkle with the chocolate chips. Cover with a tin foil to help them melt. Once they melt, use a toothpick to gently swirl the melted chocolate all over the top of the bars.

9. Chill in the refrigerator until completely cooled, then cut into squares and serve. Store leftovers covered in the refrigerator. Enjoy!

xo

Amanda 

Follow:

Sweet Potato and Kale Breakfast Bowl

Sweet Potato and Kale Breakfast Bowl

A warm and savoury breakfast bowl packed full with health benefits and taste!

I am a huge sucker for bowls and love any meal in bowl format. Even though this is a breakfast bowl, you can eat it for any meal! The great thing about bowls, is that the ingredients can be prepped ahead of time. So you can simplify your meals! 

Just roast a bunch of sweet potatoes, sauté your kale and make a quick honey dijon dressing. Everything can be stored in the fridge and prepped when you are ready to eat. Fry up and egg or two, and slice up an avocado… you’re good to go! 

Processed with VSCO with f2 preset

Check out the full recipe for my Sweet Potato and Kale Breakfast Bowl below! 

Sweet Potato and Kale Breakfast Bowl

Serves: 2 

Ingredients

1 large sweet potato, cut into cubes

1 bunch of kale, stems removed and sliced thinly 

1/2-1 cup broccoli 

4 eggs 

1 avocado 

Optional toppings: bell peppers, pumpkin seeds, sunflower seeds, sesame seeds

Dressing: 

1 tbsp Dijon mustard

2 tbsp apple cider vinegar 

2 tsp honey

2 tbsp olive oil

salt and pepper, to taste 

Instructions

  1. Roast the sweet potatoes and broccoli: Preheat oven to 400 F. Place cubed sweet potatoes in a single layer on a baking sheet, drizzle with olive oil and sprinkle with salt & pepper. Bake for 25-30 minutes, flipping halfway. At the halfway mark, put broccoli in single layer on same sheet or a different one, drizzle with olive oil and sprinkle with salt & pepper. Cook for the remaining time.
  2. In a large bowl, mix together the salad dressing ingredients. You can either massage the kale in this mixture. Or, I like to sautéed my kale in a saucepan with olive oil for about 2-3 minutes, until wilted and soft.
  3. Cook eggs however you like them – my favourite way is either soft boiled or poached. 
  4. Divide the kale, sweet potatoes and broccoli between two bowls. Add egg on top. Slice avocado and add on top as well. Top with your choice of seeds and a little more dressing, if desired.

Enjoy!

xo

Amanda

 

Follow:

Turkey Zucchini Burgers

Turkey Zucchini Burgers

Gluten-free Turkey Zucchini Burgers – juicy, healthy and good for you!

I can never say no to a good juicy burger. As a kid, my dad would always make both beef and turkey burgers when he BBQ’d, and I also went for the turkey version. To me, turkey burgers reign over all. They are moist and have a hint of poultry flavour that combines with so many yummy toppings.

Here is the updated “adult” version of my usual turkey burger. Gluten-free and loaded with extra nutrients from the zucchini that nobody ill even notice is there.

Serve it on a gluten-free or lettuce bun. Enjoy with any toppings of your choosing! I even freeze these individually and warm them up in the microwave or oven for an easy go-to dinner!

Check out the recipe for these juicy Turkey Zucchini Burgers below!

 

Turkey Zucchini Burgers 

Makes: about 10 medium sized burgers 

Ingredients 

1 lb ground turkey 

1 large zucchini, grated

1 small onion, diced 

1 egg 

2 tbsp chopped fresh parsley

1 garlic clove, minced

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp cayenne pepper

1/2 tsp garlic powder

Directions

  1. In a large bowl combine all ingredients. With dampened hands, shape into burgers.
  2. To bake: Preheat oven to 350 F. Bake for approximately 30 minutes, until internal temp reaches 165 degrees F. 
  3. To cook on stove: Heat 1 tbsp oil in large skillet on medium-high heat and cook burgers until golden brown and cook through, for about 6-7 minutes per side.
  4. Serve warm in a lettuce bun or wrap individual and freeze! Easily re-heatable in the microwave or oven! 

Enjoy! 

xo

Amanda 

 

Follow:

Healthy Fruit & Nut Mix

Healthy Fruit & Nut Mix

Homemade Fruit & Nut Mix  for a healthy snack that will help keep your sweet cravings at bay!

Fruit & nut mix and most trail mixes get a bad rap for being unhealthy. But, that’s not because of all the good for you fats in there. Most store bought mixes on the market have added unnecessary sugars that turn this healthy treat into an unhealthy one.

However, I am a believer in including healthy fat into every meal, as it helps us stay fuller longer and aids in our overall health, especially if you are highly active. Making your own fruit & nut mix assures the quality of the ingredients that are going in! 

The anatomy of fruit & nut mix:

  1. Nuts – You can use any raw nuts of your choosing! They provide healthy fat and protein to help you body sustain energy and feel fuller longer.
  2. Seeds – Oh how I love seeds, never forget about them! Sunflower seeds, pumpkin seeds, sesame seeds. They are all packed with vitamins and minerals to help your body work at it’s best. 
  3. Dried fruit – Their high sugar content help boost your low blood sugar after enduring a lot of physical activity. They are also great at curbing any sweet cravings! Look for sun dried fruit that isn’t coated in sugar – and try and get some that is unsulfured.

Now, check out my recipe for my favourite Fruit & Nut Mix! 

BITK’s Fruit & Nut Mix

Makes: about 3-4 cups 

Ingredients

  • 3/4 cup raw pecans
  • 3/4 cup raw cashews
  • 1/2 cup raw sunflower seeds
  • 1/2 cup unsweetened, dried cherries
  • 1/2 cup unsweetened, dried blueberries
  • 1/2 cup unsweetened, dried strawberries (chopped)
  • 1/3 cup unsweetened banana chips 
  • 1/4 tsp Himalayan salt
  • 1/2 tsp cinnamon 

Instructions 

  1. Combine all ingredients in a large bowl and mix well. 
  2. Store in a air tight container or ziplock bag for up to 1 month!

Enjoy!

xo

Amanda

 

Follow:

Almond Apple Honey Cake

Almond Apple Honey Cake

Super simple and moist Apple Honey Cake for Rosh Hashanah or anytime of the year!!

Rosh Hashanah is here and I usually make this delicious Apple Honey glazed bundt cake that is full of gluten but incredible! I never thought it could be replicated into a gluten-free version, but boy was I wrong.

This almond flour version is even more moist than the original! Something magical happens when the almond and honey flavours combine!

I added a bit of tapioca flour to make it more cake like, but you can totally sub that for coconut flour if you prefer!

Happy New Year – L’Shanah Tovah!

Check out this yummy recipe below!

Almond Apple Honey Cake

INGREDIENTS

For the cake:

  • 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups
  • 1/4 cup tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine-grain sea salt
  • 3 eggs, beaten
  • 1/2 cup honey
  • ¼ cup olive or coconut oil
  • 1 cup shredded apple, preferably organic

For the glaze:

  • 1/4 cup honey
  • 2-3 tbsp powered sugar

INSTRUCTIONS

  1. Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch pan (I used a springform pan) with butter and dust with almond flour/meal or line with parchment paper.
  2. In a large mixing bowl, whisk together the almond meal, tapioca flour, baking powder, baking soda and sea salt.
  3. In another bowl, combine the beaten eggs, honey and coconut oil. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the shredded apple. Pour the mixture into your prepared pan.
  4. Bake for 45 to 50 minutes, until the cake is deeply golden brown and the center is firm to the touch. A toothpick inserted in the center should come out clean. Place the cake on a wire rack to cool to room temperature.
  5. For the glaze: microwave honey for 30 seconds until melted. Add in the powdered sugar. Pour over cake once cooled down. Glaze with set up a bit and become sticky!

Enjoy!

Xo

Amanda

Follow: