Sugar Crusted Almond Orange Cake

orange almond cake

Sugar Crusted Almond Orange Cake is a perfect conclusion to a special occasion or gathering. The orange gives it an exquisite flavor and the simple ingredients make it pair with limitless toppings. It is great with berries and cream. A chocolate sauce or herb infused glaze would be great too. Get creative! This simple dessert can be made on the fly which is perfect for an impulsive dessert or well-timed gesture.

It is hard to see in the photo, but there is the sweetest sugar glaze coating baked on the top of this almond orange cake. Delicious shavings of orange peel give this cake a bold finish. Simple decadence.

You ready for some of this goodness? Feel free to check out the King Arthur Flour recipe for an awesome photo directions for every step of the process. My recipe is almost the same, with added coconut flour with orange juice and zest.

almond orange cake

Sugar Crusted Almond Orange Cake

Ingredients:

  • butter for pan
  • 2 tablespoons white sugar
  • 4 eggs, separated
  • 1 1/4 almond flour
  • 1/2 cup sugar (coconut sugar would work well, however I can only vouch for white sugar)
  • 3 tablespoons coconut flour
  • 2 tablespoons orange zest
  • juice of one squeezed orange or 1/2 cup orange juice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 350 degrees.
  2. Butter (best option) or grease an 8″ springform pan, or round cake pan, and coat with about 2 tablespoons white sugar. Set aside.
  3. Whisk together egg yolks and 1/4 cup sugar. Add almond flour, coconut flour, orange juice and zest, baking power, and salt. Set aside. Batter will thick and pasty.
  4. With electric mixer, whip egg whites until they are form soft peaks. Turn mixer onto low setting and slowly add remaining 1/4 cup sugar.
  5. Spoon egg whites into thick batter, one dollop at a time. Gently mix until batter loosens and then scrap into prepared baking pan.
  6. Bake for 30 to 35 minutes, until cake is soft, but firm.
  7. Remove from oven and rest in pan for about 15 minutes.
  8. Turn cake upside down on plate and gawk at it’s golden beauty.
  9. Top with fruits, nuts, creams, sauces, flowers, herbs, fresh honey, seeds, gelato; follow your heart.

 

Muffins of Steel

prebaked steel muffins

I love these simple, omega-3 rich muffins. They taste healthy and wholesome. They are high in iron, low in sugar, and easy to make.

Power-packed & nutrient dense, these muffins are a perfect breakfast, post workout snack, or on-the-go energy blast during a busy day. Because the steel oats are soaked and the ingredients are simple, they are easy to digest and assimilate.

The recipe is quick and I highly recommend sprucing it up with your favorite toppings and spices. I like to add natural candied ginger, cardamon, nutmeg, dark chocolate, and walnuts. Zingy toppings like cranberries, orange zest, and pine nuts would be awesome too.

The basic recipe is:

  • 2 cups soaked in water (overnight) and drained steel cut, or irish oats
  • 1 can coconut milk
  • 4 pasture raised eggs
  • 3 tbsp chia seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 tsp pure vanilla
  • 1/4 cup honey or grade b maple syrup
  • Toppings- nuts, dried fruit, chocolate, coconut, seeds, berries
  1. Preheat oven to 375.
  2. Combine drained oats and all ingredients except toppings in a bowl until well mixed.
  3. Line muffin tray with paper cups.
  4. Fill each cup 2/3 full with batter.
  5. Press toppings into batter. The muffins won’t rise much, so feel free to fill to brim.
  6. Bake for about 45 mins.

Baked Muffins

Yields 24. approx 115 calories per muffin, 6 grams of protein, 6 grams of fat, and 3 grams of sugar prior to toppings.

Enjoy lots of energy after eating a couple Muffins of Steel.

This recipe is reproduced from Balance for Busy Moms and was created by Lisa Bakosi.

 

Autumn Delight

whole ingredients

Hold onto your socks! This 7 ingredient dish of sparkles will delight every occasion you have coming your way. Prepare to be the most popular at the potluck or the dazzling host for a casual business get together. I use this dish to win over the hearts of my business associates and clients. I don’t recommend it for Thanksgiving if you are hosting, because it can quickly take over precious oven real estate, unless of course you prep it the day before.

One of my favorite places in the world is the produce aisle, especially at our local grocery store Andy’s. Locally renowned for it’s extensive bulk section, aisles and aisles of herbs and supplements, huge bins of produce, and lack of beer and meat, this is where I get many of my culinary downloads. Life feels so awesome and abundant around heaps of vegetables and fruits. It was while standing in the produce section at Andy’s that the clouds parted and the sun shone down on the pile of brussels stocks, huge butternuts, and the first seasonal batch of pomegranates.

I recommend queuing up an inspiring podcast or getting your favorite album on the deck while prepping. I like my ingredients fresh and cheap, so I peel and cube my butternut squash, trim my brussels, and lovingly seed my pomegranates. Translate, this dish is a little labor intensive, but lots of fun. Last time I made it, I watched an episode of Downton Abbey, so in a way, the making was relaxing.

autumn delight ingredientsYou’ll need:

Approximately 4 cups of cubed butternut squash (I like to cover a baking tray)

3-4 cups or about 1 pound of brussels sprouts, trimmed and sliced in half

1 large onion diced

3-4 tablespoons olive oil

1 pomegranate

1 lemon

salt to season

Instructions:

  1. Toss in olive oil brussels, butternut squash, and onions and bake on 375. I like to bake them on separate sheets so they can each caramelize on their own, but to save time you could bake them all together on a couple of sheets.
  2. Bake until golden and crispy- 25 to 35 mins or more.
  3. Deseed pomegranate and set aside.
  4. Toss roasted vegetable in bowl and stir in 1 whole squeezed lemon.
  5. Salt to taste.
  6. Stir in pomegranates just before serving.

Enjoy!

Serves about 6-8 people as a side dish. This dish would pair well with wilted kale and toasted pumpkin seeds for a whole meal.

 

 

The #Mostly30

whole30 collage

I have proudly completed what I have called the #Mostly30, which is very similar to the Whole30. The difference? Not much. I cheated a couple times (like real cheats) and I ate bacon with that had trace sugar and had some store bought sriracha. Those of you who are familiar with the Whole30 know that the program requires 100% adherence and if you make any mistakes, then you are to start over.

I appreciate the Whole30. I feel great eating this way, which is essentially zero added sugar (including natural sugars like honey and maple syrup), grains, legumes, dairy, soy, corn, nitrates, additives, and more in the fine print. In this program you learn to #slaythesugardragon, which trains your body to stop wanting dessert after meals and during craving times.

My nutrition style though, is simply not this intense. I love eating grain-free paleo style and I love finding new approaches to my food that decrease cravings and increases nutrition. I do highly recommend the Whole30 to my clients, friends, and family. I love how the instructions in this program, which can easily be found on-line and in the Whole30 Book, aggressively encourage you to stop resisting and just do it. In the instructions lines like, “This is not hard. Cancer is hard. Child birth is hard. Stop complaining,” are common. I like this get over-your-excuses-already approach. On the other hand, I do not advocate feeling like a failure if you have a slip. I would never want to throw in the towel just because my bacon had sugar in it or I had a one meal blip. In fact, I love the Whole3o so much, I advocate doing #mostly30 doing it ALL.THE.TIME. or MOST of the time.

I did want to share with you some of my favorite foods that helped me stay on track. Having prepared food made all the difference.

1. Brussels Sprouts and Cashews

brussels

Ingredients:

1 pound brussels sprouts, trimmed and halved

1/2 to 2/3 cups raw cashews

Enough olive or coconut oil to lightly coat brussels

Instructions:

You can do this dish in a pan or bake it. Either way, start with only the brussels sprouts and either sauté on medium until the sprouts are golden, or roast at 385 degrees for about 20 minutes. Before the sprouts caramelize and get crispy, toss on the cashews and continue sautéing or roasting until the nuts are lightly toasted. This dish is perfect as a side with dinner, or as a whole meal on the run.

2. Chia Mango Pudding

chia mango

Ingredients:

1 or 2 mangoes, cut up

1/2 cup chia seeds

3 cups non-dairy milk

Instructions:

Toss chia seeds and milk in a jar and shake. Shake again 5 minutes later and then again 5 minutes later. (Chia seeds will clump otherwise.) Place in refrigerator for 2 hours or more. Add mangos and enjoy! This recipe makes about 4 servings. If you want it to stay with you longer, add hemp seeds and some nut butter too, or top with unsweetened coconut. Yum!

3. Sweet Potato “toast”

sweet potato toast

Ingredients:

Sweet potatoes sliced either horizontally for vertically.

Olive oil

Instructions:

Place sweet potatoes on baking sheet and brush with olive oil. Bake in oven on 325 degrees. Turn over after about 45 minutes. Bake for another 45 or longer. In my opinion these toasts are best tasting when they are cooked until they almost burn, so that they are chewy and crispy, kinda like a good french bread. These little toasts are a lifesaver for making little sandwiches and eating with a spread on the go. Dust with sea salt. Yum!

4. “toasts” with toppings and Homemade Mayo Saucetoasts with toppings

Ideas:

bacon, lettuce, tomato, nitrate free meats, egg salad, sunflower seed pate, sprouts, cucumbers, and so easy homemade mayo:

Ingredients:

1 egg room temperature

juice of 1/2 lemon

about 1/2 cup olive oil

sea salt

Instructions:

Blend (using a food processor or blender) together 1 egg and 2 tablespoons oil until it emulsifies. Continue to slowly add olive oil while blender is on until you get a nice thick mayonnaise. Add lemon juice and you can also add a little mustard powder or dijon. From here you can add lots of flavorings to your mayo, like garlic, herbs, or spices.

This homemade mayo is a perfect base for lots of dressings too, which will satisfy your dairy-free creamy cravings. I like to make caesar dressing with a few tablespoons of this mayo, plus more garlic and fresh lemon, and about a 1/4 cup coconut milk. YUM!

Affirmations & Oils

roller bottles

Hello! Today I want to share with you my love of roller bottles, doTERRA oil blends, and affirmations. Roller bottles are super inexpensive, less than a dollar each and they are perfect for oil play, gifts, and making your oils more accessible. I highly recommend that you have a stash on hand, as your oil experience will likely open up and be even more enjoyable.

I learn many of my favorite doTERRA blends and affirmations fromLiving Healthy & Happily Ever After, by Dr. Susan Lawton. I find her oil recommendations, blends, tips, and affirmations to be really helpful. I especially love the connections she makes with illnesses and the emotions that accompany them.

Recently I wrote about self-talk. Improving how we talk to ourselves and how we view our efforts is incredibly powerful and can support us in making major shifts with both our emotional and physical well-being.

Check out the book and experiment with the blends and use the affirmations. Let me know which are your favorites!

divine Goodness

xo,

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Coconut Milk Sweet Potato Pie

Today’s recipe blog is a nutmeg filled sweet potato pie. It was an easy success and a huge hit at the dinner party I took it too- so full of flavor and nutrition! . This earthy pie is so easy to make- it took about an hour to create- start to finish. I have been in love with nutmeg lately, so I am always looking for a way to incorporate it. Coconut milk, eggs, and almond flour are some favorite ingredients as well.

Crust:

Mix together in a bowl: IMG_20150411_163125

1 cup blanched almond flour

2 tablespoons coconut flour

1 egg

1/4 teaspoon sea salt

3-4 tablespoons coconut sugar (brown would be fine too, use less though.)

1 tablespoon melted coconut oil

Form ingredients into a ball- it will be soft and wet and then press into a pie pan.

Bake on 350 for about 20-25 mins, make filling. Try to even dough out onto the edge to prevent burning.

 

Filling:

Blend all together in a food processor or blender until smooth and creamy:IMG_20150411_164135

2 pounds cooked sweet potatoes (you could pre-bake them in oven if you think ahead, or cut them and toss into boiling water for 15 minutes. Be sure to remove the skins)

3 eggs

1 can coconut milk

6 soaked dates (toss boiling water onto them for about 10 mins)

2 tablespoons coconut sugar

1/2 teaspoon sea salt

2 teaspoons nutmeg (more spices like cinnamon, cardamon, or coriander would be good too)

 

IMG_20150411_170131Pour filling into crust and bake until firm on 350, about 40 minutes. I had extra filling when I did this, which I baked at the same time- perfect for a snack!

 

IMG_20150411_174147

I love to teach my clients to pre-bake sweet potatoes and keep them on hand in the fridge. They are awesome for pie, smoothies, hash, muffins, soups, and sauces so so nutritious. They are full of fat soluble vitamin A, which boosts our immune system, fertility, vision, and bone growth.

 

 

 

 

 

Enjoy this great pie- for dessert or a snack. I think it would go great with a brunch spread!

Happy eating,

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Super Food *Super Delish* Granola Balls

superfood granola ball

I can’t stop making this yummy bites of goodness lately! Kids love them, husbands love them, and I love them too. And, they are so easy to create magic. So grab a bowl and set your oven to 350 degrees.

Ingredients:

1/2 cup water

1/4 cup chia seeds

1/2 cup melted coconut oil

1/2 cup almond butter

1/2 honey or other healthy sweetener

2 cups oats

1/2 cup coconut flour or almond flour

1/2 teaspoon sea salt

Mix and match the following ingredients:

Chocolate chips, hemp seeds, sunflower seeds, chopped nuts, goji berries, bee pollen, flax seeds, get creative! I use 2-3 tablespoons of about 3 of these, and probably more chocolate chips!

1. Whisk together chia seeds in water in large bowl

2. Continue to whisk oil, nut butter, and sweetener. Notice the chia seeds expanding and binding the ingredients together.

3. Stir in oats, flour, salt, and additional superfood goodies and chocolate.*

4. Spoon balls onto cookie sheet and bake for about 25-35 minutes until balls are golden in color.

*Your batter should be slightly wet and shiny. If it is too dry the balls will crumble when you eat them.

Enjoy!

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Esquisite Hot Chocolate

hotchocolate

I must give my sweet friend Ardeth props for this recipe, who turned me onto the Earl Grey addition to this yummy, healthy hot chocolate.

  • 1 bag earl grey, I use Stash double bergamot
  • 6 oz water
  • 6 oz almond milk
  • heaping tablespoon cacao powder
  • 1-2 tablespoons favorite healthy sugar- I use coconut sugar
  • pinch of sea salt
  • dash of pure vanilla

1. Using a small pot, boil water with earl grey bag. Discard the bag.

2. Add almond milk until mixture is piping hot.

3. Whisk in the rest of the ingredients until blended.

4. Taste and adjust sweetness if needed.

This hot cocoa is perfect when you need a little pick-me-up in the late afternoon or a sweet after dinner. I also love to drink this hot cocoa when doing an elimination diet.

Enjoy my friend!

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Oh So Simple Curry

 

simplecurryThis dish is simply exactly what you need when you have just a few things in your fridge and some coconut milk in your pantry. I always recommend keeping both green and red curry paste in your fridge- these spicy pastes keep forever and are just awesome for flavoring simple dishes. I just discovered the goodness of this dish the other night when I got home from a long trip and my husband was ready for me to start cooking again. I whipped it up in about 20 minutes flat, and cooked a pot of white rice at the same time, for a really simple satisfying dinner.

Another benefit of this dish was how much it calmed my anxiety. I was through the roof tired and anxious when I made it and after eating it, I felt so calm and clear. I love the power of nutrition and oils.

Ingredients:

1 zucchini

1 carrot

1 tablespoon coconut oil

1 teaspoon garam masala

1/2 to 1 teaspoon green curry (red would be fine!)

1/2 cup or water or broth

1 can coconut milk

1 tablespoon or more soy or tamari sauce

1-3 drops doTERRA ginger oil (optional)

1-3 drops doTERRA lemongrass oil (optional)

1. Sautee veggies (feel free to use whatever is in your fridge!) with coconut oil for about 5-10 mins.

2. Add curry, garam masala, and broth and boil for about another 5 mins, until veggies are soft.

3. Add coconut milk and soy sauce and bring to boil, then turn off.

4. Add essential oils when the curry stops boiling for maximum therapeutic benefit. Consider one drop mild flavor and 3 drops very strong. * Ginger oil will help with digestion and also give your nervous system a boost and lemongrass oil will support lymphatic drainage, circulation, and much more. Please remember to only ingest Certified Pure Therapeutic Grade oils.

5. Enjoy with white rice, brown rice, cauliflower rice, quinoa or your other favorite grain. We ate edamame with this dish as well- for color and more protein. Yum!