Gooey Peach Crumb Pudding for 1

Thursday, July 24, 2014 Alanna Figueira 0 Comments

Summer=peaches!  Peaches are unreal right now! And will soon be gone, wahhhh.  They are already gone locally from my farmer's market, but I can still get them organic at my health food store.  Any peach; white, yellow, donut, nectarine even is fine.  Just make sure it is ripe and juicy!

This is an awesome way to use those delicious juicy peaches up. Try this Gooey Peach Crumb Pudding after dinner, so easy and only 6 ingredients!  I'm pretty sure you can micro it for like 1 minute but I don't own one to try! Its kind of like a cobbler or crumble but the juicy peaches mix with the tapioca and create a almost pudding like center and warm gooey and moist crumb topping.  It's just simply delicious.  

Gooey Peach Crumb Pudding for 1


1 small juicy peach (about 3/4 cup), sliced
2 tbsp coconut butter (not oil)
1 tbsp coconut sugar
1 tbsp tapioca starch
Dash of vanilla
Dash of cinnamon


1.  Preheat oven to 350F.

2.  Line a ramkin with sliced peaches to fill 3/4 of the way.  

3.  Pour vanilla over peaches and toss to coat.

4.  In a small bowl, combine coconut butter, coconut sugar, tapioca, and cinnamon to create a crumble.

5.  Cover peaches with crumble. 

6.  Bake for 25 minutes, until it's bubbly and moist. 

7.  Serve with whipped coconut cream.  Enjoy! 


Asian Broccoli Slaw

Monday, July 21, 2014 Alanna Figueira 2 Comments

This is a great easy side dish that is packed with flavor.  I love broccoli slaw because it's so easy to just throw in a bowl and add stuff to it!  My favorite is a bag if broccoli slaw mixed with a batch of ranch dressing and a few slices of bacon. Yum!  This is an Asian inspired slaw, with so many different flavors from salty "soy" to the sweet mandarins and a slight kick from the wasabi.  I get my broccoli and carrot slaw from trader joes, pre-cut and organic! Most grocery stores carry broccoli slaw in the bagged salad section.  You can make this the night before, and it will have even more flavor the next day. It's perfect for a summer BBQ and a great easy side or topping for a burger!

Asian Broccoli and Carrot Slaw 

12 oz package slaw
1/4 cup sesame oil
1/4 cup coconut aminos
2 tbsp rice wine vinegar
2 green onions, chopped
2 cloves garlic, minced
1/4 cup coarsely chopped cashews
2 tbsp sesame seeds

2 tbsp coconut sugar *omit for whole30 
1 tbsp wasabi powder 
1/2 cup mandarins, sectioned and halved


Mix all ingredients in a large mixing bowl and serve chilled. 


Grilled Marinated Balsamic and Herb Chicken

Thursday, July 17, 2014 Alanna Figueira 0 Comments

Really quick post today!  This recipe is beyond easy and so delicious!  The chicken always comes out juicy and so flavorful.  I made this recipe up in attempt to copy-cat the Trader Joes Balsamic and Rosemary Grilled Chicken.... I promise you this is a million times better!  Makes that soy stuff look like a dry old piece of cardboard.  You can substitute any dried herbs, or double one up if you don't have one.  Use avocado oil or olive oil or even melted ghee.  Marinate for at least 1 hour, the longer the better.  I like to slice my chicken into small pieces or even jet slice the breasts in half for maximum flavor.  Serve this on kabobs, over a salad, or as a main dish with some grilled veggies for an easy amazing summer dinner.  

Grilled Marinated Balsamic and Herb Chicken 


1 lb chicken breast
1/4 cup balsamic vinegar
2 tbsp oil (avocado, olive)
1 tsp salt
1 tsp pepper
1 tsp granulated garlic
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1 tsp dried thyme 


Marinate for at least 1 hour. Grill and enjoy!  


Death by Chocolate Cake Pancakes

Monday, July 14, 2014 Alanna Figueira 1 Comments

It took me a couple times to perfect these because the cocao seemed to deactivate the baking powder, making them not as fluffy as I need my pancakes to be!  These are a chocolate-y amazing adaptation to my regular pancakes.  They are cakey, fluffy, moist, chocolate-y.... Everything.  A real paleo treat!  I'm not claiming these to be health food, guys!  They are grain free and dairy free but obviously the chocolate chips have sugar, so here's how I always serve pancakes at my house.  As a side with lots of protein and fat! You get 2 pancakes topped with a scoop of ghee and 2 eggs and some sausage or bacon and fruit.  Breakfast is the biggest meal in our house and my kids eat more at breakfast than any other meal.  I never ever feed them or me just pancakes for breakfast, that's not a balanced meal, in my opinion.  Serve with protein and fat, now you have a filling meal with a treat that's still gf/df. These reheat well, so you can take out 2 for yourself and put the rest of the batch in the freezer or refrigerator for future enjoyment! 

A few notes.... You can use cocao or cocoa.  See here for more ingredient details.  The batter is thick, that's how it should be. I've tried a thinner batter with more milk and the pancakes flatten like... well like pancakes! But too flat, thin and no fluff. No bueno. Ok so here it is, enjoy!
See how thick! 

Death By Chocolate Cake Pancakes


3 large eggs
1/4 cup tapioca flour
1/4 cup almond flour
1/4 cup coconut flour
2 Tbsp cocao or cocoa 
1/4 cup full fat coconut milk, blended then measured if fat has separated from liquid
1-2 Tbsp Grade B Maple Syrup
1 tsp vanilla
2 tsp baking powder
1/4 tsp sea salt


1.  Heat your skillet to medium-low.

2.  Dump eggs in the blender.

3.  Dump everything else except chocolate chips in the blender and blend until smooth.

3.  Let it sit for about 5 minutes, allowing the baking powder to do it's thing. 

4.  Add chocolate chips and hand mix them into batter.

5.  Pan fry in butter, ghee or coconut oil.  Makes about 9 medium sized (2tbsp batter per cake) pancakes. Enjoy with extra maple syrup on top!  


Jalapeño Bacon Cheeseburger Balls with Cheesy Dip

Monday, July 07, 2014 Alanna Figueira 2 Comments

Um. SO yea. These balls are out of control.  Packed with flavor, super tender and perfectly moist and they taste like a freaking cheeseburger!  For real.  The sauce is from my S'Mac and Cheese and works so well.  Serve these an an appetizer, or a side dish or make it a main dish and serve over spaghetti squash.  There will be enough sauce to use for pasta.  

A little note about whole30.  While all ingredients in this recipe are compliant, using nutritional yeast to make cheese sauce is discouraged and seen as missing the point of the program.  So use your own discretion and skip the nutritional yeast in the sauce if you want.  You can use it in the meatballs, it acts as the breadcrumb and nutritional yeast is compliant.  Also, when choosing bacon, make sure it is sugar free.  

You will be frying your balls in the bacon grease from cooking the bacon, so don't dump it!  Also, try to find a good bacon source, you don't want to be frying in commercial pig fat.  Definitely use gloves when prepping your jalapeño!  If you don't you'll find your eyes, ears, nose and cuticles burning all day long!  Prepare your cheese sauce first, to use in the meatball mix.  If you want to skip the sauce, you may substitute mayo.  
*For the meatballs, makes 20 balls

1 lb grassfed ground beef
1/2 lb bacon, cooked to crispy, fat reserved
1 large egg, lightly beaten
1/4 cup jalapeños, seeded and minced (use gloves!)
1/4 cup green onions (scallion), chopped
1/4 cup cheese sauce *recipe below
1 tsp salt
1 tsp granulated garlic
1 tsp onion powder
1/2 tsp pepper

Cheese Sauce
*prepare this first, to use in meatball mix

2/3 cup avocado oil or light olive oil
1 large egg
1 tsp lemon juice
1 tsp salt 
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 cup sweet potato, peeled and cooked
1/4 cup full fat unsweetened coconut milk 
1/4 cup nutritional yeast 

Directions (for sauce):

1.  Make sauce like mayo.  Add egg, lemon juice, salt, pepper, garlic and onion powder to the food processor or blender.  Pulse.  Slowly drizzle 2/3 cup oil in while constantly pulsing.  

2.  Once emulsified, add cooked sweet potato, coconut milk and nutritional yeast to food processor or blender and blend until it is a smooth and creamy sauce. 

Directions (for meatballs):

1.  Preheat oven to 400F and line a cookie sheet with parchment paper.

2.  In a large skillet, cook bacon.

3.  While bacon is cooking, chop your jalapeños and green onions.

4.  To a large mixing bowl, add your beef, egg, nutritional yeast, cheese sauce, garlic, onion, salt and pepper.  Mix to combine.

5.  When bacon is cooked to cripsy, chop and add to meatball mixture.  Don't dump the fat!

6.  Roll 1-2 Tbsp sized balls and drop in hot bacon grease.  Brown the balls on all sides, on medium heat.

7.  When balls are browned, transfer to parchment paper.  Place in preheated oven for 10 minutes, until cooked through.  

8.  Serve with cheese sauce and enjoy!