Paleo Chocolate Cake

I decided to try and make my mom a paleo chocolate cake for Mother’s Day because she’s been trying to eat more paleo inspired recipes, and is a huge fan of chocolate. I found this recipe and thought it looked good enough to give it a go.

It was really simple and easy, but it ended up tasting a tad dry to me. I wish that I poked some holes in the cake and poured some of the leftover coconut milk from the can on top of the cake to moisten it up a bit. Other than that, it was good!

Lemon Coconut Almond Meal Waffles

This morning I was really feeling some almond meal pancakes, but then I decided I haven’t had some waffles in a while so I googled an almond meal waffle recipe and found this one that I really liked the looks of because it’s so simple:

To make it a bit more personal and to go along with my lemon and coconut craving, I decided to throw some lemon and coconut ingredients in there instead of the vanilla. I halved the recipe and then put in about 1/8 cup of unsweetened coconut, a small drizzle of coconut cream, the zest of half a lemon and then the juice of half a lemon as well.

I gotta say, these waffles were AWESOME! It was a great recipe find and the lemon/coconut additives were perfect! I was scared I was overdoing the lemon, but I definitely could have added a bit more of that and even some more coconut too. What made the recipe really perfect was adding some pure maple syrup on top of the waffles because almond meal can get a bit dry, and the maple syrup made it a perfect moisture, and I usually never use syrup! Such a successful breakfast this morning, woo hoo! Can’t wait to try it again and tweak it some more!

Meatball Parm Bake

A friend just gifted me a “Tasty” cookbook, and one of the recipes on the cookbook is a meatball Parm bake, so I wanted to give it a try for dinner tonight. It was so incredibly easy to make and really yummy! Definitely a dish that will be made again because of how quick it was to make, I loved it!

Roasted Acorn Squash with Kale Detox Salad

For my post-Easter weekend delicious foods detox, I made a roasted acorn squash for dinner plus a massive batch of a kale detox salad to take to lunch all week! I’ve never had acorn squash before but always wanted to try it, so I bought one spontaneously. For that, I cut it in half and then brushed olive oil on both halves, plus added salt and pepper to the outside flesh part. Then, I roasted them in the oven at 400 degrees for about an hour.

For the salad, I combined a bunch of kale, green onions, about 10 Brussel sprouts, about 4 whole carrots, a head of broccoli and about 2/3 of a red cabbage. In the future, some dried fruit or nuts/seeds would be great, but just keeping it fresh and clean with only veggies right now. I simple tossed all of those together and then threw together a dressing made of pomegranate vinegar, oil, lemon juice and honey. It took forever to cut all that up but was worth it!

Spinach Banana Pineapple Smoothie

Decided to do some heavy fruit and veggie based breakfasts and lunches this week after a filling Easter weekend of delicious foods! For breakfasts this week, I made some green smoothies. All I did was blend 2 bananas, half a pineapple cored, about 2 cups of spinach, 1.5 cups of almond milk and some oats + flax seeds in a blender. Then I just separated it in to 4 jars and will stick them in my fridge for each morning that I get to work! Can’t wait!

Savory French Toast Grilled CheeseĀ 

In honor of today being National Grilled Cheese, I decided to copy this idea of a savory herb French toast grilled cheese:

I basically used the same idea, but used paprika, basil and oregano for my herbs. I used Sara Lee artesano bakery bread because it is so nice and thick and fluffy! Finally, for the filling, I put some cheddar and havarti cheese on one slice and also spread some chunky guacamole on the other slice.

All in all, I have to say it was a winner grilled cheese sandwich! Te savory French toast was perfect!! (Ps–some nice red sauce zoodles paired really well with the grilled cheese)