Life is Messy and so is My Kitchen

Author: Alexis

Almond Butter Banana Muffins

Almond Butter Banana Muffins

Healthy, no sugar added, grain free, surprise filling, easy AND delicious! I am unable to buy the right amount of bananas. Sometimes I buy too few but most of the time I buy way too many and am left with brown bananas that I cut up […]

Apricot Cashew Energy Bars

Apricot Cashew Energy Bars

So I love to have a snack before I work out but have a hard time figuring out what works for my body. I also really want some sort of energy kick but hate to spend money on 2 coffees per day… whoops. So I […]

Nutty Paleo Granola

Nutty Paleo Granola

Nutty & Delicious & Paleo & Gluten Free Granola
Nutty Paleo Gluten Free Granola

I make a lot of granola- mostly because it was the first thing I made my husband when we first started dating and he loves it. I also hide it from him right after I make it because he would eat the entire batch in one sitting… and I would help. I posted another granola recipe a few months back that uses oats as a base rather than nuts and seeds.

Nutty Paleo Gluten Free Granola

I wanted to try a paleo version that didn’t have any added sugar. I did a lot of research on how to make granola without oats and this is what I came up with. This recipe requires a lot of nuts and seeds. Between Trader Joe’s and the bulk section at Sprouts, I think the Trader Joe’s bags are slightly more cost effective and a lot easier. I am sure ordering large quantities from Amazon might work as well.

Nutty Paleo Gluten Free Granola

I learned a secret from one of my favorite bloggers, Julia at The Roasted Root.  She recommends using an egg white and water to make large clumps of granola which was something I was worried about missing without all the sugar. I was so happy to find a non-sugar way to create that crunchy granola I love… and it worked!

Nutty Paleo Gluten Free Granola

One of the best things about granola is its versatility. I used seeds and nuts that I like but you can really use whatever you have or prefer- just keep the quantities similar. The granola itself is so easy to make. Once you measure out your nuts and seeds, just add them all together in a bowl with your coconut and dried fruit. 

Nutty Paleo Gluten Free Granola

There are many options for dried fruit. I wanted to try something a little different so I used dates which added a little more sweetness than dried cranberries or raisins. As you might be able to tell, I was nervous about not using any sugar in this recipe- I think the dates added a subtle sweetness and also helped to hold some of the clumps together.

Nutty Paleo Gluten Free Granola

The other secret weapon here is coconut oil. I do not know how I ever made granola with any other kind of oil. This is the big tub from Amazon which I highly recommend if you use coconut oil for everything like I do. The flavor is not too strong and it adds a tiny bit of sweet. 
Nutty Paleo Gluten Free Granola

Once you have all your dry ingredients, melt the coconut oil and add it along with the honey. Whisk the egg white and water together, add that to the bowl and stir until every little piece is coated. Add some cinnamon if you want and you are all set!

Nutty Paleo Gluten Free Granola

Put the granola on a lined baking sheet and bake at 325 degrees for 15 minutes then stir. Put back in the oven for another 15 minutes and do not stir when you take it out- this will allow some of those delicious clumps that we love to form. 
Nutty Paleo Gluten Free Granola

Let it cool for 15 minutes and store in an air tight container or enjoy with yogurt and fruit or milk. Keep in mind, granola made with seeds and nuts is more filling than granola made with oats so a little really does go a long way!

Nutty Paleo Gluten Free Granola


Ingredients:

  • 1 cup of raw pepitas or pumpkin seeds
  • 2 cups of pecans, chopped or whole
  • 1/2 cup of sunflower seeds (shelled, duh)
  • 1 cup slivered almonds
  • 1/2 cup sliced almonds
  • 1 cup shredded coconut
  • 10 medjool dates, chopped
  • 2 teaspoon cinnamon
  • 2 tablespoons honey
  • 1/3 cup melted coconut oil
  • 1 egg white
  • 2 tablespoons water

Directions:

  • Preheat the oven to 325 degrees.
  • Mix nuts, seeds, coconut and dates in a bowl.
  • Melt the coconut oil (unless it’s so hot where you live that it is already melted, like mine!) and add honey and coconut oil to the nut mixture and mix well.
  • Whisk the egg white with the 2 tablespoons of water and add to the mix.
  • Mix it all together
  • Place on baking sheet lined with parchment paper and cook in the oven for 15 minutes and stir then cook for another 15 minutes.
  • When you take it out of the oven- do not stir if you want some crunchy chunky pieces.
  • Let cool and store in an airtight container in a secret hiding spot.
  • Enjoy with milk or yogurt and berries… or on top of waffles.

 

 

Nutty Paleo Gluten Free Granola

If you are reading this, I am sure you love coconut oil just like I do but do you know about its amazing health benefits? Visit my friends over at Well-Being Secrets to learn about 28 health benefits of coconut oil!

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Mixed Berry Chia Seed Jam

Mixed Berry Chia Seed Jam

Chia Seed Jam Hubs loves jam, jelly, marmalade, really any fruit spread but I have never made it for him. So, when I saw that chia seed jam was a thing… I jumped right on it. This recipe is super easy to make and easy […]

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Freezer Meal Prep

Freezer Meal Prep

What do I need to do to prepare for a baby…?

Freezer Meal Prep

Something I have googled like 25 times already.

As we prep for baby, I am thinking about all the things I love that might need a little extra attention once little nugget arrives (read more about nugget here). One of those things is healthy eating. I know I feel better when I eat healthy but I also know how easy take out is. I am thinking about the freezer meals I made for a friend a few months back and thinking this might be a good thing to start doing in a few months. Read on for the recipes:

My good friend recently had a baby who is absolutely adorable and it is so much fun to watch her as a first time mom. She is doing an amazing job but said that the one thing that is really hard is finding time to cook healthy meals. I wanted to help and figured that some freezer meals that she could throw in the crock pot would be a good place to start. I did some research and chose these 3 recipes. My friend is currently avoiding dairy so none of these meals include cheese or other dairy products, they are vegetarian, healthy and so easy to make. I made a bag for her and a bag for us!

Freezer Meals

Butternut Squash Chili

  • 1 1/2 lb butternut squash, cubed (I bought the pre cubed kind from Trader Joe’s and used a bag and a half)
  • 2 cans black beans (drained and rinsed)
  • 2 carrots, peeled and chopped
  • 1 cup leftover broccoli (this is the best part about chili- you can add any veggies you might have)
  • 1 onion
  • 1 can diced tomatoes
  • 2-3 tbsp chili powder
  • 1 tbsp chopped cilantro
  • salt and pepper
  • 1 cup water

Directions:

  • Write the name of the dish and instructions for cooking on the bag
  • fill freezer bag
  • flatten and remove all the air and store in freezer
  • defrost in fridge overnight
  • place in slow cooker and add one cup of water, stir
  • cook on low for 8 hours

 

Coconut Chickpea Curry

Freezer meal prep

  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 2 cups frozen peas
  • two cans chickpeas, rinsed
  • 6oz can tomato paste
  • 14.5 oz tomato sauce
  • one can of coconut milk
  • 3 tbsp honey
  • 2 tbsp curry powder
  • 1 tsp salt
  • 1 tsp crushed red pepper flakes

Directions:

  • Write the name of the dish and instructions for cooking on the bag
  • fill freezer bag
  • flatten and remove all the air and store in freezer
  • defrost in fridge overnight
  • cook on low for 6-8 hours
  • serve with bread, rice, cauliflower rice

 

Black Bean Fajitas

 

  • 3 bell peppers
  • 1 onion
  • one can black beans
  • 2 cloves garlic, chopped
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp crushed red pepper flakes

Directions:

  • Write the name of the dish and instructions for cooking on the bag
  • fill freezer bag
  • flatten and remove all the air and store in freezer
  • defrost in fridge overnight
  • cook on low for 6-8 hours
  • serve with tortillas, rice and any toppings you like

 

Tips:

  • If you are doing a few different meals at one time, I recommend using the food processor for the onions. This saved me from chopping 6 onions and kept my eyes from watering.
  • I would consider mixing them in a bowl and then adding to a bag especially to incorporate the spices.
  • You could add meat to any of these by browning or searing it and adding to the mix.
  • You don’t actually have to freeze these if you are going to use them within a few days. I didn’t freeze the butternut squash chili so I could cook it the next day.
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Brunch Series: Paleo Pancakes

Brunch Series: Paleo Pancakes

Paleo Pancakes: Happy New Year!

paleo pancakes

I love brunch. I love making it, I love sitting down to eat it with a hot cup of coffee at home on a Saturday or Sunday morning. I love it so much that I am starting a brunch series which basically just means I will post more brunch recipes which hubs is pretty stoked about because he gets to eat more brunch!

paleo pancakes

Most of the time, I eat breakfast (which is definitively NOT brunch) in the car or at my desk. On those days when we sit down and really enjoy brunch, I want to make sure it is delicious and indulgent but does not make me want to spend the whole day on the couch.

These pancakes are made in a blender in 5 minutes or less and you can add any other fruits or veggies you might want to experiment with. I add apples but they would also be good with zucchini, banana, added almond butter, etc.

I love these pancakes because 1. they are pancakes and 2. because they go perfectly with coffee 3. hubs loves them 4. you can add anything to them 5. they are easy to make 6. they are delicious! 7. you can cut them in to shapes for all holidays (see photo below)

paleo pancakes

Recipe

Brunch Series: Paleo Pancakes
Recipe Type: Gluten Free, Dairy Free, Paleo
Cuisine: Brunch
Prep time:
Cook time:
Total time:
Serves: 10 small
These delicious Paleo pancakes are perfect for a healthy yet indulgent brunch.
Ingredients
  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar (optional, but helps for rising)
  • 5 large eggs
  • 1/4 cup packed almond flour
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot powder
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 3/4 teaspoon baking soda
  • 1 apple shredded or chopped
  • anything you want for toppings. I like sauteed apples, yogurt, berries and honey.
Instructions
  1. Combine all ingredients in to a blender or food processor.
  2. Do not put the flour in first or it will get stuck in the bottom and you will have very thin pancakes… (speaking from experience)
  3. Heat coconut oil in a non stick skillet
  4. Pour pancake mix on to skillet and cook pancake until starts to bubble then flip
Notes
If you do not regularly eat a paleo diet, these ingredients might seem overwhelming but you can buy almond flour, arrowroot powder and coconut flour in stores. Trader Joe’s has all 3 but you can also order them on amazon or through an online merchant like Thrive Market.

PS I am doing a giveaway on instagram this week! Head on over to enter @balancebride

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