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Saturday, November 21, 2020

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ЁЯОЙ20K SUBSCRIBER CELEBRATION!ЁЯОЙ | Paleo Banana Bread!ЁЯНЮ Tiffany Weng








hello and welcome to my kitchen today we are going to be making some food and I just want to say thank you for 20 K and this one's for you guys I wish I could share with you the food but I can't sadly I'm gonna move but yeah so we're gonna make some banana bread cases an audience with these bananas I haven't made this recipe in like a really long time so hopefully it turns out ok but we will see it already pre-measured everything I have my tiny little recipe written down from a long time ago so we're gonna see how well this goes I need a bowl ok and basically we're just gonna do this the normal way where you mixed together your dry ingredients and their wet ingredients you just put them together so in this bowl I'm gonna mix together all of the wet ingredients you have 1/4 cup of honey which is in here ok I really like baking but I wouldn't say I'm that good at it so yeah we're just gonna see how this goes we have the honey and then we also have meat 3 bananas you're gonna have to mush them I'm gonna just peel them go go go here's the second and then it's not so good these have to be like kind of brown and kind of ripe so they add some sweet to your mix the rest of the wet we're gonna want some vanilla three eggs Wow let's see how like professionally I can crack an egg I can do it with one hand that's like my only skill three eggs I think that's it so now I just feel like mush these bananas fork for that parts a little difficult but I just use a fork and I just aggressive this recipe is paleo for anyone who eats paleo like me I know I don't really talk about it because I don't think it's that important but it's just like something I do but usually the thing is like when I eat things that aren't paleo I film it so online it comes across like that's not how I normally eat but like it is so it's really weird too crazy strict on it but it is important to elevate those bone there we go so you can kind of see what I'm doing but also just like throw them in a blender but that's more cleanup so it depends on if you feel like cleaning more stuff than you have to does that definitely make it easier but I just prefer to have less clean this is good if you like have a lot of pent-up anger and you're mad at someone you can pretend they're bananas I got these bananas technically you want them to like you really really soft and gooey and like like you don't even want to eat them anymore that's when they're the sweetest and they're also easier to mash but you know if you're impatient like me and you want banana bread now then you can also just like okay that's decently much eggs you can go back and mash it and they kind of just like get mashed while you stir things together anyways and then also there's almond butter there you go almond butter that's just not gonna come out good that's most of it so now you just want to incorporate all of that to get there I'll leave the recipe in the description if you really want it but just to warn you this is a paleo recipe so it doesn't taste bad but it just like doesn't taste the best just to just to forewarn you there's some banana pieces that I just like properly you know if you mash them in like the mixture with everything else it also kind of helps incorporate the almond butter it's really thick piece is just a huge piece of banana but I just didn't it's fine this part looks really gross at this point but usually the mashing the bananas part takes a longest so I'm gonna preheat my oven to 350 it's not preheating so now I'm going to mix together the dry ingredients in a separate Bowl and there's not that many dry ingredients I'm just going to use like so we have drying greens we have cinnamon I have coconut flour and a little bit of baking soda I'm not big on measuring so I did the woman doesn't want a pinch of salt I think yep they just want to lightly mix that together really quick I really hate measuring so usually if I like also that by the way I'm gonna incorporate these two together usually when I like half together if I like can't find the 1/4 cup I just get like a 1/3 cup but I just kind of guess like based off of the one there I'd be like 1/4 is about you know a little bit less than 1/3 so this seems to be right it seems to have worked for me so far every time I bake and I bake fairly often so I think it's fine it's a bit debatable but you know whatever this makes sure it's really wet also usually really wet mixtures take a long time baked so this one takes like about an hour which is a hack in a long time but it's he's pretty good and I love it the sugar comes from the banana and the honey so it's not bad I have a bit of time so I'm gonna just go in and like mash this even more for the most part also sorry about the really bad lighting I should have said this earlier but it's just like a really gloomy day today so I didn't have a choice anyways you're going to crush them with a rolling pin and I'm just gonna roll it on the table this is also good for getting your aggression so if you're like a housewife in like the 60s there's lots of voice your opinions I usually just put it enough to kind of like incorporate all this stuff it's supposed to be 1/4 cup but I find that to be a bit of overkill so just whatever you feel is necessary it should be fine for now I'm still mixed up together oh I have just the slightest bit of and that also kind of just sweetens that a little bit since this is like the topping part okay I was free needed so I'm just gonna finish mixing all this stuff together try to get everything coconut it coconut tried to get everything coated with a bit of coconut oil coconut oil melts into the bread while it's cooking so it tastes really good in the noise you can like blast your coconut oil in the microwave for like the smallest amount of time if it's not incorporating right I like it to be more solid because it's easier to spread it should be crumbly but there shouldn't be any crumbs if that makes sense so once it looks something like this I'm going to call it a day so now it's the assembly time so I have my little like bread guy I'm going to take is this appetizing hello my arms are honestly not strong enough for this scrape the rest off with this spooning cool so now just kind of make sure the parchment papers spread nicely and I'm gonna just smooth the top of this and now you're gonna pull your your pecans and stuff so I like to put it in little like chunks I try to be even but try not to focus on the center because if you put too much in the center then it's all gonna droop down into your bread then you're gonna more like a filling which I mean it tastes good too that's what you're into but I don't like that so I try to keep it all sprinkle the rest on top and miscellaneous races oh and now my banana bread is ready to go in the oven so I'm gonna just throw them in there and now I'm gonna wait for 50 to 55 minutes and I will see you guys back oh my god okay I'm back and it smells so good in my entire house but the thing is done so I'm gonna go have a cooling rack oh the slightest amount of chocolate chips in the fridge so and we also have a drink that I would like to drink since the chocolates are like straight out of the fridge they're kind of so a second to melt and become one with it later on to this little cake stand my table and it won't even fully fit but we made our banana bread I'm so happy I love banana bread and it looks so good now I'm gonna just wait for it to cool and I'm gonna cut it and then I will taste it okay so no I have it on my little cake stand and it looks really good she smells really good so I'm going to cut a slice and see what it looks like on the inside and hopefully I'll win twelve and it is the topping is crumbling which is good that's a good sign hopefully all who
a oh my god oh my god do you see the steam so but it looks so good on the inside wait tah-dah here's our banana bread guys it looks so good it's just as good as I remembered hey yo ho ha ha I'm gonna get another slice cuz my dad took that one but you guys so much for watching my videos you so much for 20k I'm so happy that you're all my families thank you so much thank you for the support for everything I do even when I do weird stuff like this I think y'all so much for the support and then you so much for 20k I'm just so happy I can't believe this happened I never thought this was gonna happen so again just thank you so much for your support I hope you guys keep watching and I hope I keep being able to entertain - enough with the weird things I do I never could have imagined hitting 20k I'm sorry I can't make super interesting videos all the time because College limits what I can do but hopefully the amount of content that I put out is interesting enough to keep you guys captivated so good beans on to house again just thank you so much for your support and it really couldn't have done this without you guys I can't believe we hit 20k that's just such a big number I never could have expected it so thank you so much I will continue to do my best to put out content for you guys if you continue to watch so thank you so much yet again I can't say it enough I will try to respond to as many comments on this video as I can so thank you all and so like always stay hydrated take a nap I will see you guys when I see you guys .


Video Description:




OH MY GOD GUYS WE MADE IT!!! HOWWWWWW! This is amazing thank you guys so much omgggg I can't believe all the love and support thank you all so much :,) Sadly, i'm still on vacation as this goes up, but I wanted to post something (semi)special for today since you all helped me out so much and we got to 20,000 subscribers! I'm forever grateful thank you all so much :,)
Sadly, I can't share the banana bread with you guys for obvious reasons lol, but i CAN share the recipe with you, so here you go!
https://joyfoodsunshine.com/paleo-banana-bread/
Despite it being paleo, it's actually really good :) if you give it a try please lemme know and share pics on ig or snap!
Let’s be friends!
snapchat @tiffy_weng
instagram @tifffnay https://www.instagram.com/tifffnay/

Friday, November 20, 2020

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4-Ingredient Mango Coconut Ice Cream (Vegan, Dairy-Free, & Paleo)








hi everybody welcome back to clean eating kitchen where I share real food recipes that make you feel great and we're getting closer to summer so I thought it would be really nice today to make a vegan mango ice cream and I'm using coconut milk as the base you only need four ingredients for this delicious dairy-free ice cream recipe so let me show you exactly how to make it so the first step in making this vegan ice cream recipe is to blend our frozen mango with coconut milk now I am using a can of full fat coconut milk then I'm going to add to my high speed blender so we can blend it with the mango now I know a lot of people are going to ask me if you can use light coconut milk and you can but the ice cream will not be as rich as if you use the full fat coconut milk and also sometimes people ask me if you can use almond milk or soy milk and I would not recommend using almond milk you can use soy milk for this recipe I personally don't eat that much soy so I prefer using coconut milk and so we're going to add this to the blender base I'm gonna try not to spill it on myself and as I mentioned we only need four ingredients so this is a super easy recipe so here we go whoa had a little splash not too bad and I've been making homemade ice cream I think for about 20 years now I realized that I've had my ice cream maker since my bridal shower so that was quite a few years ago so now you can actually make this using fresh mango if you have fresh mangos but I find fresh mangos are a little hard to find so I prefer to use organic mango chunks which are really easy to find at most grocery stores now if you use fresh mango then you need to make sure you chill your coconut milk but because we're using frozen mango I'm just using a can of coconut milk that was at room temperature so I'm actually gonna use my hands here so the coconut milk doesn't splash on me but I'm just adding this to the blender and I have about two cups and that would be the equivalent of about two fresh mango fruits so I'm just gonna add them in here and I think you'll find that this recipe is so easy that you can really adapt it to whatever fruits you have on hand for instance you could use frozen cherries would be amazing you could use frozen strawberries but again today we're just making mango I love mango it is such a fresh and bright flavor and one other interesting fact about mango is that it has soluble fiber and not all fruits have soluble fiber and that actually helps make the ice cream even creamier and we're not using any dairy so to sweeten the ice cream I am using about a half a cup of maple syrup now you could go as low as about 1/4 of a cup depending on how sweet you like your ice cream but I'm using a half a cup I do have a sweet tooth and so I'm just gonna add the syrup to the blender and you could use really whatever liquid sweetener you like but I have maple syrup on hand and I think it's a really nice sweetener for this homemade ice cream and then the last of this only four ingredient recipe is about 1/2 a teaspoon of vanilla extract and of course vanilla just always adds a nice little depth of flavor to sweet recipes okay so now I'm just gonna pop the lid on my high speed blender and you could use this you could make this using a regular blender but your mango just might not get as fully blended as it will in a high-speed blender so let's just blend this up okay that took less than 30 seconds and so it is all creamy and so our ice cream is going to be really rich and creamy too so after we've blended up the coconut milk mango mixture I'm just gonna assemble my ice cream maker and this is a Cuisinart brand ice cream yogurt maker and I will link it below you can get it on Amazon it's only about 50 bucks I think and again I've had mine for 20 years so it is really a fantastic basic product you do have to freeze the bowl of the ice cream maker for at least 24 hours because that is what is going to freeze the ice cream and then it comes with this little like a beater almost or a mixer and you'll see that that is what mixes up the ice cream and incorporates air and makes the ice cream fluffy and thick so now all we have to do is pour our mixture into the ice cream maker so once you pour the mixture into the ice-cream maker it's just going to need to blend for about 30 minutes so I will put on the lid here and I'm gonna let it run and then we'll come back in 30 minutes and you'll see how thick and creamy it is okay so we're back and it's been 30 minutes and the ice cream wow it looks so good it's really thick look at this so what I usually do is transfer the ice cream to a container and I got these fun ice cream containers I'm not sure what makes them special but I got them online so I can use my spatula this part is a little bit tricky you can see it's all frozen on to the the paddle here and so what I'm gonna do is hopefully not make a mess but pour it into the ice cream holder container here and this is completely frozen so this is ready to serve right now and because this ice cream has healthy fat with the coconut it's not gonna freeze whoa oh my god it's not gonna freeze too hard it will be really thick and creamy so you don't have to use this container obviously you can just use a freezer safe container to transfer your ice cream into but this will keep for a while in the freezer and I don't know if you've ever had the experience of making homemade ice cream and it freezes really really hard if that happens it shouldn't but then what you can do is just defrost the ice cream in the refrigerator for about 30 minutes or you serve it but right now it is absolutely perfect I'm going to taste a little bit oh well this is absolutely perfect I know that you're going to love this recipe I hope that you are doing well and I will link to my other playlists of some of my other favorite vegan and gluten-free recipes and I'll see you in the next video bye guys .


Video Description:




How to Make Mango Coconut Ice Cream
⬇︎⬇︎⬇︎⬇︎⬇︎ Click “Show More” To See More ⬇︎⬇︎⬇︎⬇︎⬇︎
This Vegan Mango Coconut Ice Cream Recipe only has four ingredients. It’s a dairy-free, delicious dessert that everyone loves.
If you’ve never made ice cream at home before, then it’s about time you started! It’s actually a very easy process, even if you don’t have an ice cream maker. 
I took a vegan ice cream class years and years ago, and I’ve been making dairy-free frozen delights ever since. The key is to use a dairy-free base like soy milk or coconut milk. I don’t tolerate soy products that much anymore, so my preference now is to use coconut milk.
I hope you enjoy this video! Feel free to ask me any questions about it in the comments.
You might also like my video for Vegan Strawberry Ice Cream: https://youtu.be/2Pza10PPasY
Here is the link to the printable recipe for this vegan mango ice cream: https://www.cleaneatingkitchen.com/easy-dairy-free-mango-ice-cream/
And, here is the link the ice cream maker similar to mine: https://amzn.to/2SdadeB
If you don't have an ice cream maker, here's how to make homemade ice cream without a maker: https://www.cleaneatingkitchen.com/make-ice-cream-without-machine/
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Carrie Forrest is the creator of the blog, Clean Eating Kitchen, https://www.cleaneatingkitchen.com, where she shares healthy recipes and tips. Carrie’s work inspires women to take control over their health, with a focus on holistic and natural healing.
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Wednesday, November 11, 2020

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Paleo Cut-out Christmas Sugar Cookies (with a helper!)








hello there Elizabeth Heinz here from autoimmune food cooking club and our paleo family and we're making sugar cookies today hang on let me see if I can get my stuff - coming up so I can watch your comments so it's been crazy we have Thanksgiving our house is now decorated and we're ready for Christmas right and so in our house a big deal is Christmas cookies so making paleo baked goods is not hard you just have to have your pantry set up have the right ingredients available and then you can make the same stuff you made before with all the gluten and all that stuff that makes them taste better and be better for you so we're making your basic Christmas cut out cookies today and I have one of my favorite assistants right here my other favorite assistant is not willing to participate today but he's gonna participate right say if you don't know one camera you have to do all the dishes tell everybody your name I'm Kate and how old are you Kate 13 hate is 13 no the mother of two teenagers okay so I just like the middle of the day here in North Carolina is a Wednesday I'm sure you're all at work but this is my work and so we are on pseudo school break right now there the kids are doing a little bit of stuff but I'm not full time so we're gonna take some time to make some cookies and let me just show you how to do these they're super simple are you gonna help me put stuff in so I have doubled the recipe and it'll be written up in the notes for you basic recipe is a quarter of a cup and I'm using grass-fed butter but you can use palm shortening for dairy free and it works really well you can also do all the spice linea and I typically do it by hand but I was trying to be a little bit faster so I got out my hand mixer you can use your regular stand mixer but really it's so simple you can do it by so just kind of softened up the butter a little bit and then we have sort of a cup of maple syrup so this recipe is based on my grandma's sure the piece that I love they were always so so good and I have just adapted them to be a paleo recipe so that was maple syrup and then her recipe has two teaspoons of vanilla you want to do it or do you want to run the mixer what you want to do okay so hold that over there so we're doubling the let me forget that we're doubling okay so that's two teaspoons and we'll come in another I think I need that again um no I don't okay so here it's all over and then we're going to put in an egg so normally it would just have an egg yolk but because I've doubled it I'm just gonna use the whole egg if you're gonna leave a comment so I know you're here and it's not even go back to watch later no problem okay so you want to mix so just keep it down there okay and while she's mixing I'll start adding in the dry stuff so we want I have a teaspoon of salt and a teaspoon of baking powder this is actually a aluminum-free certified gluten free baking powder it just comes in a bag and so I swear it it came in and then we're down to our regular dry ingredients and I always use for making which are arrowroot and almond flour so it's a four to three quarters of a cup of arrowroot okay this might come out early you have it on low three the rest is cancer hey what is your favorite Christmas movie that we make more than anybody makes the way the chocolate in it cookies tell tell everybody what those are like they're dark chocolate and then there's icing chocolate it's actually not even I think it's just melted chocolate with peppermint essential oil so that recipe most of my recipes came from family recipes that we have adapted to suit our paleo diet and that one had Andes mints you know a little rectangular peppermint chocolate peppermint candies that's what my mom's recipe used and I not the same flavors with just a bit probably dark chocolate it with peppermint essential oil so this is one 3/4 cup of almond flour this is the one from Costco it's really good it's nice and fine you want the almond flour and not almond meals it has the skins in it you want me to take over that front of it you're good and this one is a good one it's a good price however they have raised the price on me okay so you like the chocolate mint what but yet you have been requesting these two perfectly so where do the sugar cookies rank second oh they're probably third okay what's second ginger ginger bread the gingerbread were my number one that I used to sell I sold my cookies fish ponds are my favourite evening Oh better than baklava yeah that's really good I also like it was my mom made called dream bar maybe heard that it's like a shortbread cookie crust it's kind of like Tom I will sugary Brown sugary kind of filling with coconut and pecan those were really favorites and that have made them gluten free but I haven't successfully made it somebody keeps working on them all right do you want me to take it very good okay can you stop it for a minute and let me wipe it down okay so a lot of sugar cookie goes you really need to show them for a while and I have found that it just to kind of hands-on how warm and humid it is or cool and dry whether or not I need to chill this dough and it's kind of warm today I just asked her to open the door because it was getting warm in the kitchen I think because I have my instant pot going I'm cooking a chicken to make some soup so I am gonna have to chill this for a little bit but what I really wanted to show you is how hold onto that for me how easily they roll out and keep their shape when they're baked so I just wanted to pop online and say hi and we're gonna then show the stove can you look we're gonna show the Joe get in the refrigerator and then we'll take this live footage and edit it and add in the rest of the baking process so you can see how these turning out but I want to do it right and so because they are a little soft right now I want to refrigerate that before I roll them out it's December fourth today and January 6 just a little over a month from now I'll be reopening a moment and autoimmune free cooking Club which is my recipe club functional medicine health coaching we meet weekly we inspire each other we encourage each other we hold each other accountable we help each other kind of navigate this life of trying to manage our disease with functional medicine diet and lifestyle you know not medication if we can help it and stay well and set them free so we can bake with our kids and hiking with our kids and do all that kind of stuff so I just want to make sure that's on your radar if that sounds of interest to you go to my website autoimmune free cooking club comm and there's information they are a little pop-up will come up and you can sign up and then you'll be notified for sure when enrollment opens because you don't want to miss it I do do some recipes here but the members get tons more recipes they get meal plans and special checklists and of course functional medicine health coach but me every week so it's a great thing and I hope that your holiday season is off to a great start I'll be coming to you live more and continuing to put up good videos and just wish you all the best hey there so I popped on to YouTube live for a couple of minutes and showed you mixing up just sugar cookie dough and then I put it in the freezer to chill my oven on rethus the heat getting this ticking and I'm thinking that it is my oven and okay freezer into the fridge and I'm gonna flatten it out so that's a good trick I just roll right out onto my counter you can use powdered sugar or you can use some arrow to keep it from sticking Olivia's arrowroot to just try to not get so much sugar on because I'm gonna see my icing over here I have made some paleo life things out of coconut nectar and various things like that but honestly there are so much trouble they don't work super super well you're not really hardened and it's not something that we're e
ating a lot of icing on cookies it's really once maybe twice a year then I make cookies and put icing on them so I just made regular icing like I used to make back in the day with powdered sugar this is my recipe it's just a bunch of powdered sugar I put in and this is not even the organic kind it's so this was in my cupboard so with s cornstarch in pair sugar a little bit of meringue powder which comes from actually the last time I bought it I found it that's a regular grocery store I used to always have to buy it at a craft store where they would sell Wilton cake supplies but they did have it at my Harris Teeter I think which is now owned by Kroger so maybe if you have Kroger they would have it or you can buy it online last time I tried to buy it through Amazon was very very expensive so anyway here it is this is what they had in my regular grocery store it's some powdered egg white basically it has sugar in it and it helps that I think you spit and get a little crust on it so we'll bake these cookies we'll decorate them with icing we'll let them sit out for several hours and the icing will totally hardened and we just pack them up put them in a container stack them and they will like the icing is not softest mushy it's nice and hard and I put a little squirt of corn syrup in it which also just helps that really nice texture all the icing it's absolutely horrible for you but again just a teeny bit and it's very occasionally I just wanted you to see how nicely this dough rolls out now when you're working with something like this like this sugar cookie dough the more you roll it out the tougher it's gonna get so I really use my mental math skills and try to leave as little excess dough as possible so I don't have to keep rolling and smashing they could dip the dough together and they'll keep their shape really nicely this cookie dough it just has a great flavor again I used butter this time that was stuck but it's really delicious with palm shortening for dairy-free so we're just going to get all these cut out and Bay they may get 350 for 8 to 10 minutes just kind of a pain this reindeer this little legs almost always get stuck so a half week this giant toothpick dowel rod thing it helps to push them out oh they're not as pretty baked too honestly there we go these were my grandma's and they're actually really hard to get to come out but they have such nice detail this is a real cute Santa Claus they just sort of press in came out well so really if you have this kind you need to make sure you do a great job of flowering them quit get all the indentions that's duck but if you can get it to come out in one piece like that one did it all don't stick together when it bakes this tree is acute trees has a little crisscross it's helpful to have a variety of sizes of cookie cutters that helps you to not waste as much dough like I was talking about we have this real cute little holly leaf so he can squeeze into the cracks you know and like here's this teeny little bit ago but it's just right I can I can get my holly leaf and everybody loves to eat these tiny ones okay bitch raper I didn't do anything and have this birthday cake for happy birthday Jesus this is also a tool to have this little skinny spatula I'm trying to get over here to this Santa Claus that I have hack of his body on my tray let me get the other half okay Santa get your body all back together here there we go and there's the candle so we got one tray ready to go so we have them a relative who does one used to do this big beautiful light display he did it for many many years and the trouble he had with it was squirrels eating his lights literally eating his light so one year I found a squirrel cookie cutter so I made squirrel cookies and I made a bunch of the little candle shaped cookies and we made a little display for him with the squirrel cookie eating the candle cookies that was one of our favorite Christmas memories of all the family together so just for you Uncle Don if you're watching we always make a few squirrel cookies I'm noticing as I'm picking these up that a few are thicker than others and it is ideal if you get all your cookies the same as you're rolling out your dough you get your thickness the same it will just make them bake evenly but most of us are not going to get out a ruler to make that happen so you just do that the candy canes are super fun to decorate just so funny how the kids and I each have our favorites to decorate favorites to eat of course in general everybody likes to eat the biggest one all right another tray ready to go and I'll show you how they turn now and look so pretty I'm just going to roll this back up this will get me probably two more trays full of cookies you get it back chilling so we can roll out the rest and then I just use mine I'm done with this one he's difficult use my biggest scraper get my hair over here and I'll be ready to roll out some more okay so I just wanted to show you the finished cookies and even though that dough was kind of soft because it's warm in here it keeps its shape really nicely you have these nice little edges on my snowflake and you know the points on my Christmas trees I hate it when you go to the trouble to roll out sugar cookie dough and cut out the shapes and then they bake and just turn into big blobs I mean look at my Santa with all of his detail on his beard and everything so this dog works really well and of course it tastes great it's just like a great simple shortbread if you just eat it like this but then we have all of these amazing colors of icing that's I've made that of course are not good for you but we'll just get a little icing on each of these and decorate them and they'll be beautiful and again I'll show you at the very end how that icing is nice and set and one more thing oh yeah I just wanted to show you how many cookies you're gonna get out of this recipe so remember I doubled it but as I was speaking I was giving you the measurements for just a single recipe so 1/4 of a cup of palm shortening 1/4 of a cup of maple syrup I just doubled that and I have this 3 more cookie sheets full of cookies in the oven so this isn't the number of cookies approximately and of course it totally depends on your cutters and everything but this is approximately the number of cookies you'll get out one batch of the dough so we all have an extra because we're always giving them away and sharing them but if you're just making them for yourselves then a single batch is enough they're my favorite for just a little bit sweet they're super good even without the icing actually kind of prefer them without the icing but I thing is fun right kiddos all right so should run these that's it we'll have more paleo Christmas treats and just like some special appetizer type recipes coming at you this month of December I am excited to spend some time with you all right thanks everybody good morning everybody I just wanted to show you how this icing really sets up and remember this is our powdered sugar meringue powder and a teeny bit of corn syrup I think which is of course not paleo and and not a healthy choice for everyday but it's fine for occasionally and like I said what I really like about it is that the icing hardens so you can just stack it in your container now here's one that has a lot of icing I'm sorry let's apologize to the Snowman I'm gonna break him in half let me cover his eyes while I do it I just want to show you how the icing is set all the way through so it's morning we did these yesterday afternoon so they sent out for a good 12 hours because it's a thick coat of icing my camera person is having a hard time because I thought I could break this down yet and do but I just wanted to show you just this icing works really well and something I forgot to say yesterday options if you want to decorate we grew up using egg yolk icing icing because really not icing it's
a paint grandma called it paint where you would just take an egg yolk separate out all the white kind of beat up the yolk which is a teeny bit of water and of course that's bright yellow so there's your yellow and then you can tint it with your food colorings which there are all natural food dyes those are fairly easy to find and make your different color so you don't get white that way you can have all the other colors so that is an option and if you do the paint you paint that on before you bake your cookies and you bake them in it of course cooks the egg insects that and they're really beautiful we usually do that when we make phone cookies I'm another option as you can use some colored sugars I had some out here hang on just like there are probably other brands now this is India tree nature's colors and this is an orange one and it is colored with beta carotene and red cabbage and they have raining red blue I've seen like different grocery stores carry different colors but and also you can order a set of these online the raj market has had them in the past and also Amazon carries them so you can and they still sugar its cane sugar but it is all natural dye so if you want to go pure as pure as you possibly can there are options for decorating your cookies but here are beautiful thick cookies are totally paleo are icing just is not we do this once or twice a year and that's it I hope you get in the kitchen and enjoy some holiday baking oh ho ho don't snap your Santa in half or cover his eyes you .


Video Description:




My daughter, Kate, and I hopped on live last week to show you how easy it is to mix up my paleo sugar cookie recipe. After we ended the live stream, we finished the process and recorded that for you. You can find the recipe at the following link:
https://autoimmunefreecookingclub.com/paleo-christmas-cutout-cookies/
Thanks for stopping by and making cookies with us!

Saturday, October 17, 2020

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Paleo Mango and Strawberry Sorbet












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Video Description:





Sorbet is naturally dairy-free, consisting of just fruit and sweetener. Our Paleo sorbet recipe combines mangoes and strawberries with a hint of honey to bring all the flavors of summer together in a refreshing guilt-free treat.

Get the full recipe here: https://paleoleap.com/mango-and-strawberry-sorbet/


Saturday, October 3, 2020

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Keto lemon cheese cake | Low carb snack | Paleo / keto diet recipes Tamil | Jo Kitchen












occasionally Nikki Quito lemon cheesecake a busier than a bottle on the rumba rumba tastier it much easier water in the chair but candy panda in the video but automa comments americano for Donna friend soda sharpening a subscriber need to build a can Americana pressed banana up an ordinary yonder liquor media notifications character in the recipes I say editor what a spawn generating now 11 the consummate an imitator gonna make spawn near the Richard Locke on generally the worry knowledge le for my wrong the optional da either when the cake when the Conger thickness could occur because and I use paneer qey if in the chinma caked in one day and I use paneer kinda sideline now open front America either when the packing in on this with you buddy line panic you know funny told I had a crappy easier core in the silo path Eggman the law of Madeira is a carrot monopoly and the open funicula opera in the base when the question of Miss Angela in the corner 1/2 cup walnut they're now under mixing a porter nelec ano koro karana rich time I believe conjugal novita Madhuri borrow Alan Alan will occur hey the mix Bhangra panel on the thick common America - aroma you peed among the poor today in the quarter and there or 1/2 cup of walnut occur over a tablespoon olive occur later in the tablespoon olive occur among the coconut flour at funicula porter in the coating a or a tea spoon I'll have a cup butter are they important I love until mix penny which coma and the cake and I'll in American a vanilla order flavor for Rhambo particular kanji Wayne on our end a drop of vanilla essence coda near the conduit a claw and a Lavasa Marco no longer when they put mix penny which Kong a mix finito I mean the basic ones with even I'm a poor opera in the level come on draw a brick il approach patina Allah khuda ke aloha if in the base level the question I'm a poor tequila water 1011 the first penny we don't know up or down then the thick car dealer Bowie honeycomb but I made the Baker lump on a port of the luck cooking you don't cut it out there you know I mean I love responding all mostly Batali stronger one then in the Cobb a biscuit Missouri parting innovate area in the fridge you know in the freezer lower ten minutes a matching in away pause on another thick calendar for my arrow at the Capra on the lining among the character which Aruna let you take power my ready panic la and the cake base enema phrase at love ten minutes later la you put 200 gram cream cheese at a time the cream cheese coder token a gram cream cheese three tablespoons whipping cream and then I woke up or taken away correct ARPA and I came more beeping cream Porter Tom and so now the milk smell Mad River on either down then the cheese smell Mallorca you know during the cream patting in ah you know what a sake repair taste him in the ROM banal are calm Porter am I gonna loan the beat panel a chick la bombonera man died just for 10-15 seconds ago in the bedpan Aleppo da cunha Massa Aaron Allah and the Lankan Allah makes analyst mood over a la vaca baby Panama claw you pee in the lemon in the sighs lemon order half lemon order Joe Steiner cow 1 and 1/2 tbsp all our cunning a atacama heap in the gel and then I'm a monadic Alexeevich a panda and the gelatine Nana or 100 TSP equina other one then a lamar odom big furniture either when the lemon gesture lemon says to when the pathing in are on the lemon orders kingdom and the to ruby nominee loving the porter prom others earning and the skin now and it's or over a pea buying grow and the smell from another father the flavor on South para para maana latina can deepen them the lemon zester burning a por una upon the cream radii Archer you pay the Philip panic laugh along at end of olefin funicula neither Kooning even though over a teaspoon olive accompanied by a sense way no not panicked alone alone the smellin a lark was a better forum Baudelaire qua quarter-turn I'm in the cream hole then Alice Preston hit a level phonemic Lala funny to you though in the morrow do fridge 11 the or overnight which ting an oppose our plea coordinate Iovino Obinna whom look when the or 1/2 hours and the reaching accordin allah you think of all my wrong what Annie at the supper tomorrow you're either caproni editor - or a ramen elevator kovanda or one not two days Londo use vanilla in the mandala when the garnish panoramas mruby in lemon zest earth or ruby port o'clock park of a room on a lark without a smell no hablo none arkham tastier worker he pay the freezer leonard or two to three hour spatula Appetit Lenin among the fridge Allah overnight which terminal Ithaca for my dog he / parting in our aluminum foil accompanied fridge Allah which allah are the Caparo two hours college chile the veneer two o'clock para nearby the valley a Arizona and the Ranger on the prick Altieri la if in the Margaret in America the fighter on the cult unarmed in a custom marker and the meritocratic labraina nam on the cake paper cup circa cupcakes order paper cups of a delay encoded chinny-chin abortion importatn is am I dreaming eccentric la sorbonne al Arco Parker came home on a lark a taste to another word a super in the chair and upon this ng+ so long yummy no more pudding recipe or a sacrum limit foie gras thank you .


Video Description:





Keto lemon cheese cake (Tamil) | Low carb snack | Paleo / keto diet recipes Tamil | Jo Kitchen

This Lemon cheese cake contains no sugar & no gluten and apt for Paleo / Keto / LCHF dieters

I tried this cake for the first first time few months before, and I started loving it. Now it became my regular dessert even my children liked it very much.

The flavour of lemon zest is an awesome one.

A must try recipe!!!

Ingredients:
200g cream cheese
3-4 Tbsp whipping cream
11/2 Tbsp lemon juice
lemon zest from 1 lemon
1 tsp gelatine (optional)
for the base:
1/2 cup walnut
1 -2 Tbsp coconut flour
1 tsp butter
method:
recipe link: https://youtu.be/WELCR6_YKI4
Mix gelatine in 2 Tbsp of water and keep it aside.

Grind the walnut coarsely, mix with coconut flour and butter.

Line a small cake tin with parchment paper or take paper cups, fill the mix as a base for the cheese cake, press it nicely with a spoon and keep freezing for 10mins.

In a bowl combine all the ingredients and whip it for a while.

Garnish with lemon zest and keep in fridge for overnight or 2-3 hrs in freezer.

Remove and enjoy!!!
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pls "Like" & "subscribe" my channel for yummy recipes...

http://www.youtube.com/c/user/JoKitchen

for more delicious recipes like my facebook page:

https://www.facebook.com/jokitchencom/

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Thursday, August 13, 2020

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Almond Chocolate Chunk Cookies - Paleo Cooking with Nick Massie








okay guys here we are we got the Joe and the bro as Superman and Batman and we got burger meat tracking over here Jason burger say what's up bro what's up yeah Jason is we trained together at CrossFit blizzard he couldn't tell but he's gonna come in and kind of do a little dessert number cookies and then ice cream spread up the two videos coming up with burger we'll see if the boys can stay up that late because they're already pajama up but we're gonna be right back with some Woody's calmer paleo talking super clear target okay Theo chocolate chip cookies you don't wanna miss this look every guy so uh we're gonna start off weird you want to eat us through this what do we got um all I'm flower okay choking of that in here yep okay it's got five cups almond flour well 3/4 cup coconut oil right there yep okay need to heat this up turn it to a liquid form yeah okay I'll take care of that and you guys want to hit up what's next there we go any 3/4 cup maple syrup do you remember when we worked on gosh I don't know who got a better score did you win or was it me I cut it all up the workout was cuz I can I've only lost once so oh I don't know please to Myra hello this is to I don't know I'm sure you all right guys see this line we're gonna go to right there he's always eating I don't know and he told me the reason he lost is because you went camping for that in here we got something 78% dark chocolate how much sugars in here cheap paleo whoa eight grams in this whole thing there are 20 grams of sugar coming in this kind of hot macho guys that goes in all right now when you smash this up maybe smash it up in the container and they don't know will opener you can't start hitting that just flat there you go bud take it down there well here and you gotta push this button ah nice wad okay fill it back up alright go so I go in the oven at 350 okay I like them to be just get brown around the edges and then take them out they cook a little bit longer it's kind of a softer cookie my wife likes it okay well maybe we'll do half a half we'll get these guys in the oven and we'll check back when they're done say what do you guys say keep this paper here we are guys boom cookies are done we saw what happened our coconut oil was a little hot so it melted the chocolate and turn these a little bit Brown right yep yep but you know you can easily prevent that we're gonna go ahead and teach the boys you wanna help me scoop these off and put them on here we're gonna try to shingle them on or make them look nice like this you see that nice Jonas mr. Joe okay but like we said before these are paying the cookies that doesn't mean you can just eat them non-stop or what I recommend is making making them in batches freezing them and then just pull them out maybe one I'd say three a week how likely is that that way you might need to cut down a little bit how do you do it I enjoy having one every morning with my coffee there you go so so probably a better option than something filled with gluten and maybe some you know like soft batch Toll House until I want to stay away from that but we're just here in the paleo Test Kitchen with Berger and the boys do what we can to help you guys keep it .


Video Description:




I love cookies! Who doesn't?
I grew up eating cookies and "bars" in Minnesota and this has had a lasting effect on my sensitivity/addiction to sugar. You see, I lived in a house that didn't regularly stock sweets, so when we did have them, they were eaten voraciously until extinct. For that reason, I don't seem to have an off switch when it comes to eating sweets, or really anything for that matter.

Monday, August 10, 2020

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Coconut Milk Chocolate Beehives








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Video Description:




These Chocolate Beehives really celebrate bees. With a raw honey center, a raw honey ganache interior and a dark chocolate coating, these bee hives look ornate, but you only need a few ingredients and a bit of effort to put them together.
➤RECIPE: https://blog.paleohacks.com/dark-chocolate-honey-beehives/
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