WHAT WE'RE EATING? COCONUT STRAWBERRY ROMANOFF ICE - Paleo & Diabetic friendly

Being obsessed thinking about wanting to eat a whole pint of non-Paleo Strawberry Romanoff, I had to come up with some sort of solution to satisfy my craving and not fall off the wagon. So the rum is not Paleo, but if it doesn't bother you, then live a little.

In a food processor or blender, blend well:

1 can full fat coconut milk, chilled

1/4 C coconut sugar
1/4 C powdered stevia

1/2 t cinnamon

2 dashes nutmeg

1/2 t - 1 T dark rum, depending on how much you like

Mix well and freeze. Scoop out and serve alone or with strawberries, bananas, blueberries, etc.

WHAT WE'RE EATING? FRENCH STRAWBERRY ROMANOFF

I remember my mother and aunt making this when I was a kid and not sharing. Now I understand why! Ryan & I will barely share with our kids either. It's TOO good! Such selfishness. HA! So my mother told me it would serve 10-15 people. That's if people are being nice. Just saying. It's so good, you'll want to be selfish and lick the bowl clean.

1 pt sour cream

1 C brown sugar

1/2 t cinnamon

2 dashes nutmeg

1 T dark rum

Mix well and chill. Serve with strawberries, bananas, blueberries, etc.

WHAT WE'RE BAKING? DARK CHOCOLATE DATE BROWNIES with CHOCOLATE DATE SAUCE - Paleo & Diabetic friendly

Don't expect these babies to be gooing with sweetness. But if you're a dark chocolate fan, these will hit the spot. 

Dark Chocolate Date Brownies

In a food processor:

1 C almond flour

1/4 t sea salt

1/4 t baking soda

4 oz 100% cacao chocolate (I use Ghiradelli)

Add:

2/3 C pitted dates - My favorite dates are from DATE LADY

3 large eggs

1/2 C melted coconut oil

stevia to taste

Smooth out into an 8x8 greased baking dish.

Bake in preheated oven 350° for 18-22 min.

Cool for at least an hour. 

Chocolate Date Sauce

1 C almond milk

1/2 C unsweetened cocoa powder

3/4 C pitted dates (about 12) - My favorite dates are from DATE LADY

1 t coconut oil

1/2 t unsweetened vanilla

1/4 t sea salt

2 T honey

Place all ingredients in a blender and process until smooth.

WHAT WE'RE BAKING? BANANA BLUEBERRY BREAD - PALEO & GLUTEN FREE FRIENDLY

Preheat oven to 350°. Using coconut oil, grease loaf pan. Beat 2 T melted coconut oil with 4 eggs, 3 T honey, 1 t vanilla & 1/2 t apple cider vinegar. Sift in 1/2 C coconut flour, 1/4 C almond flour, 1 t baking soda & 1/2 t sea salt. Mix well. Add in 1/2 C coconut or almond milk and 3 large mashed bananas. Mix well. Fold in 1/2 C fresh blueberries. Bake around 45-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for 15 minutes before removing from pan. Freezes great!

WHAT WE'RE COOKIN'? HOMEMADE PIZZA CRUST

Over the last decade, I've been searching for the perfect pizza crust recipe. 

About 6 months ago, I think I found it! 

Mix and allow to sit for 5 or more minutes:

2 1/4 t yeast

1/2 t brown sugar

1 1/2 C warm water

Add: 

1 t sea salt

2 T olive oil

3 1/2 C flour

Mix well and allow to rise 1 hour in a warm place. Add flour as needed and knead. Roll out and place on a peel, if desired. I use cornmeal. I use a seasoned pizza stone but you could bake it on a greased cookie sheet or go Chicago style and back in a baking pan or cast iron skillet. 

For thick crust: allow to rise 15-30 minutes before baking. 

For thin crust: divide dough in half and make 2 pizzas, rolled out thin. 

Place toppings on top and bake in a preheated oven 425° for 15-20 minutes.