Monday, January 28, 2013

My Paleo Birthday {Carrot} Cake

It was my 24th birthday yesterday and for my birthday present to myself I made a mini heart-shaped Paleo Carrot Cake and cupcakes.  They turned out way above my expectations and even my family and friends loved them.  For the cake, I used a blend of Elena's Pantry and The Food Lovers Kitchen Carrot Cake Recipe.  In order to make the frosting dairyfree, I used Bellatrix Nutrition's coconut almond frosting with my own little flare.  My complete recipe is below.

Carrot Cake
Makes 24 cupcakes or one 9 inch cake {or 12 cupcakes and one mini cake}

Ingredients: raw carrots, maple syrup, raw honey, coconut flour, almond flour, baking soda, sea salt, Medjool Dates, raisins, vanilla extract, coconut oil, slivered or chopped almonds, and coconut shreds

Peel and shred:
• 3-4 large carrots {3 cups shredded carrots}

In a bowl mix together:
• shredded carrots 
• 1/4 cup maple syrup
• 1/4 cup honey

Put Saran wrap on the bowl and let it marinate in the fridge for an hour.

In a large bowl mix together:
• 5 beaten eggs
• 2 tsp vanilla extract 
• 1/2 cup melted coconut oil
• 1 Tbsp maple syrup

• 4 chopped up dates

• 1/2 cup raisins 
•1/4 cup slivered or chopped up almonds
• 1/4 cup coconut shreds

In a separate bowl sift together:
• 3 Tbsp coconut flour
• 6 Tbsp almond flour
• 1 Tbsp cinnamon
• 3/4 tsp baking soda
• 1/2 tsp sea salt

Combine the dry ingredients with the wet ingredients.  Remove the carrot mixture from the fridge and lightly strain the excess water/maple syrup and honey.  Then stir into the batter.  Pour batter into oiled cupcake tins or oiled two 9-inch cake pans.  {If making a cake, it is best to line with parchment paper for easy removal.}

Cook at 325 degrees for 30-35 minutes  

The cake is done when you insert a knife or toothpick into the center and it comes out clean

Let cake or cupcakes cool completely before frosting {recipe below} 

Coconut Almond Frosting

Ingredients: coconut butter/manna, raw honey, maple syrup, full-fat coconut milk {or regular milk}, vanilla extract, and almond extract

Place in a food processor or mixer:

• 1 cup, warmed to a blendable texture, coconut butter {coconut manna}
• 1/2 Tbsp, warmed to a blendable texture, raw honey
• 1/2-1 Tbsp maple syrup
• 1/2 tsp vanilla extract
• 1-2 tsp almond extract

Blend together until well combined

Add a little at a time till frosting reaches your desired consistency:
 • 1/2 cup coconut milk {a little more or less}

Then taste the frosting and make sure it is sweetened to your liking and you can taste the almond.  Please. tweak the frosting to your liking! :)

Then get creative frosting, decorating, and of course eating guilt-free carrot cake!

This post is a part of:
~Allergy Free~
~Living Well~

Thursday, January 24, 2013

Simple Blueberry Banana Egg Muffins

When I first started eating Paleo I would make a Blueberry Banana Scramble for a quick, sweet breakfast.  This morning I became curious to see how they would turn out as muffins.  They turned out wonderfully! I wasn't planning on writing a post about them because they are so simple, but they received so much feedback on Instagram I decided I should give them a little bit more love.

Blueberry Banana Egg Muffins
Makes 12 mini muffins

Ingredients: blueberries, banana, macadamia nuts {optional}, and eggs

 Blend together:
• 2 eggs
• 1 banana

Add and mix by hand:
• a handful of blueberries
{optional: a small handful of cacao nibs. I added them to half.  
It adds a crunch and a mild chocolately flavor}

Pour into a coconut oiled {or buttered} mini muffin tin

Sprinkle with:
• 1 finely chopped macadamia nut

Place in the toaster oven {or oven} at 375 degrees for 10-12 minutes or until cooked through.  I broiled mine for 2-3 minutes at the end to get the tops nice and golden.   

Let them cool down for a minute to be able remove them easier. Then stack them and take a photo. Opps! I mean eat them before they get cold :)

Quotes from those who have tried this recipe 

~Just made these and they were AMAZING!! Thanks for the great recipe ~

~ She's a genius! No joke! These bad boys are 3 ingredients!! ... The taste is amazing!!! It reminded me of a Mexican dessert called: Capirotada! It's like a dream come true!  ~

~ It was yummy! My daughter liked them and that says a lot! ~

~ Super easy to make... Omg. You recipes are AAAAAmazing! ~

~ The teensiest tastiest paleo mini muffins! ~

~ I just made the blueberry banana egg muffins and they came out delicious. ❤ the recipe ~

~Just made these and they taste amazing!!  ~

~Just made these for breakfast! They're delish and filling ~

~ They are so tasty and easy, great recipe!! ~

~ Seriously the most AMAZING muffins ever!! And the easiest thing to make... I'll be making this ALL THE TIME... [your] recipes are unbelievably delicious ~

This post is a part of:

Tuesday, January 22, 2013

Health, Food, and Me ❤

An abridged version of my health journey and the birth of Live Right Be Healthy.

Hello all my healthy food lovers. I am so blessed by all your love and support. If you are looking for a new experiment/recipe, I am sorry to disappoint, but today you'll just be getting a big ole spoonful of me and my health journey. I will not blame you if you do not read this post. I mean who really cares about the girl behind all the recipes. It's all about the food, right?!

My health journey began at a young age, well actually before I was even of age and still in my mother's womb. My darling, loving prone-to-sickness/injury mom had parasites when I was born. This set me up for many stomach and other health problems down the road. Not related to the parasites, but I had chronic, painful earaches until five years old. Until finally, a wonderful, God-sent osteopath was able to diagnose me with a milk allergy. I still have occasional, mild sensitivities in my ears, but since I gave up dairy, I have not had chronic ear pain. 

For my whole childhood up to late teens, I had poor digestion and many food sensitivities. I was able to manage it quite nicely eating organic and healthy foods {my mom has always been a strong advocate, or should I say tyrant of health}, but when I went off to college, I became extremely sick because I was not able to eat as healthy. It got to a point where if I ate my stomach would be in extreme pain, but if I didn't I would have no energy.  Anyways, eventually I was diagnosed with parasites {we believe I had them for many years} and it took over a year through all natural means to finally gain my health back. I have zero symptoms of parasites now, thanks to Dr. Marshall and my mom, but the parasites did create havoc on my gut and I think I'll always have to eat healthy.

I have also struggled with unhealthy relationships with food from overeating and gaining weight to under-eating and losing the weight. It never got too extreme, but I can honestly admit that at one point I was on  the verge of anorexia. By the grace of God, He saved me from that. Not to say that I am completely free from all of that, but I am starting to gain a healthy perspective of food. That is why I started my Instagram. I was at a point in my life where I had an extreme case of adrenal fatigue from taking WAY too many units {27 to be exact} in my last semester of college and also working. I destroyed my body and I was paying for it.

Anyways, I had zero energy. It was taking every ounce of strength to do anything, even with sleeping over ten hours a night. I was gaining weight even though I was exercising {probably too much} everyday and eating three small meals a day. My natural tendency was to start cutting/counting calories to start losing weight, but I was so fed up with all my health problems and the fluctuation of my weight/dieting, I realized this was not the solution. Instead, I made a decision right there and then that I wanted to gain a healthy perspective on food and weight in order to be free from this continual, dreadful cycle. I wanted to start striving for health, not the perfect figure, and that my dear readers is when Live Right Be Healthy was born.

Between the milk allergy, stomach problems, low energy, prone to fainting/face-planting, anemia, and my mom forcing me to eat my salad when I was young {stubbornly, I would sit at the the table for over two hours a night refusing to eat my salad}, I am where I am at today. It was only three months ago that I started my Instagram Live RIght Be Healthy and was introduced to the Whole30 program and Paleo. My energy levels and stomach are so much better. I have since been eating Paleo and feeling great.  Paleo has also allowed my creativity in the kitchen and my love for experimenting with food to flourish.

I know I have not told you much about me besides my health issues, but maybe I'll bore you with more about me in the future. I must add, that Jesus Christ is so much a part of my life that I can not leave Him out of this post. He has been my strength, protector, and Lord through all the pain in my life. He has guided me exactly where He wants me and I could not be happier with what He has brought me through and all that He has taught me through it all.  He will forever be my Lord and penetrate every aspect of my life.  

Thank you for reading and for encouraging my love for cooking, baking, and all things healthy. Hugs, Hearts, and Health to all my fellow readers and friends. May God be showering you with blessings and His love. 

"For He [The Lord] had satisfied the thirsty soul, and the hungry soul He has filled with what is good."
~Psalm 107:8-9

If you have any questions or want to know anything else, please ask away.  

***Photos taken by my talented best friend Sarah

Sunday, January 20, 2013

Grainfree Almond Coconut Scones

I have been making whole wheat scones for my family the last couple of years. This was my first attempt at Paleo-fying them. Honestly, I think these are SO much better, but this is my humble opinion :)
Gluten-free, and Grain-free. Paleo approved.

Grainfree Almond Coconut Scones
Makes 24 medium to small scones

Ingredients: coconut flour, almond flour, coconut oil, butter, egg, kefir {or yogurt, coconut milk, almond milk}, honey, maple syrup, coconut shreds, slivered almonds, raisins, cacao nibs, vanilla extract, almond extract, baking soda, and salt

Mix together:
• 1 3/4 cup almond flour
• 1 cup coconut flour
• pinch of salt
• 1/4 tsp baking soda

Add and combine till crumbly:
• 6 Tbsp soft or melted butter
• 3 Tbsp coconut oil

Then add:
• 1/4 cup coconut shreds
• 1/2 cup raisins
• 1/4 cup slivered almonds
• a little under 1/4 cup cacao nibs {or chocolate chips}

Separably whisk together and then add to above:
• 1 egg
• 1/4 cup honey
• 1 Tbsp maple syrup
• 1/2 Tbsp almond extract
• 1/4 tsp vanilla extract
• 2 Tbsp kefir {or alternative}

Form into two dough balls. Take one and flatten into a circle {about 8 inches across} on a coconut floured surface.  Cut into eight wedges.  Separate wedges and place on an oiled {or silpats} baking sheet. Slightly pat and reform the wedges into triangles. Repeat with the other dough ball.

Bake in a preheated oven at 350 for 10 minutes 

{Let cool before moving from baking sheet or 
they will crumble apart}

Lastly, eat one or two or three {okay maybe not three, but they are smaller than most} tasty almondy scones :)

Quotes from those who have tried this recipe 

~ These coconut almond scones I just made are awesome... thank YOU for being such an inspiration and making it easy to find clean recipes! They were delish ~

This post is a part of:

Saturday, January 19, 2013

Rosemary Turkey Meatballs

I have never had a meatball before {shocker, I know }, and I just realized this today when I decided to make them :). I had no idea how they would turn out, but they were delicious! Even my dad loved them and he is a tough critic when it comes to food. He even suggested I make them next time we have guest dinner instead of our go-to delicious Parmesan Chicken with pasta. 
Dairy-free, Gluten-free, and Grain-free. Paleo and Whole30 approved.

Rosemary Turkey Meatballs
Makes 12 meatballs

Ingredients: ground turkey, onion, garlic, bell pepper, mushrooms, broccoli, egg, coconut flour, salt, black pepper, smoked paprika, rosemary, and EVOO {extra virgin olive oil}

Sauté in a skillet on medium low with some EVOO for approx. 5-8 minutes:
• 1/4 finely chopped onion
• 1 finely chopped garlic clove
• 3 finely chopped mushrooms
• 1/8-1/4 cup finely chopped broccoli
• 1/2 of a bell pepper finely chopped

Combine and mix well:
• 1/2 lb ground turkey
• 2 Tbsp coconut flour
• 1 small whisked egg {or 1/2 of a large egg}
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp finely chopped fresh rosemary

Mix together the sautéed vegetables w/ the ground turkey mixture and 1/8 cup chopped tomato. Shape into twelve 2 Tbsp meatballs and place them in a mini muffin tin.  Cook at 350 degrees for 30-35 minutes.  Optional: With five to ten minutes left flip the meatballs upside down to get the bottom side browned.

Then you can devour these little bundles of scrumptiousness and make your tummy and heart very happy

This was my lunch that day. It's the rosemary turkey meatballs on top homemade marinara sauce and spaghetti squash. Yum Yum!

Quotes from those who have tried this recipe 

~ Omggggosh so I made liverightbehealthy's meatballs!! They're so good... ALL of her food looks amazing. I'm eating mine on some sauteed spinach and some fresh tomato sauce on top :) ~

This post is a part of:

Nutty {but Nice} Cups

A few years ago my mom found a recipe for homemade "Reese" Peanut Butter Cup.  I have been making them ever since, tweaking the recipe every so often.  They are amazingly delicious and completely from scratch. WARNING: They are highly addictive.  
Paleo, Dairy-free, Gluten-free, and Grain-free

Nutty Cups
Makes 12 large or 24 small

Nut Mixture

Ingredients: dry, roasted nuts or nut butter, vanilla extract, honey, and coconut oil

In a Cuisinart pulse until creamy or well blended:
 1 cup nuts {these ones have macadamia nuts, almonds, walnuts, and cashews}

Or skip this step and use:
 3/4 cup almond butter {or peanut butter or any nut butter}

Add to nuts and pulse until well combined:
• 1 tsp vanilla extract
• 2 Tbsp raw honey 
 1/2 cup coconut oil

Then add:
 1/3 cup chopped nuts

And pulse approx. 10-20 seconds. Drop by spoonfuls into muffin tins and flatten down.  You may use normal or mini muffin tins.

Place in freezer till completely frozen.  If making small nutty cups then usually about a half hour.  If making large ones then about an hour.

Chocolate Topping 
Makes enough for 1 1/2 batches of the nut mixture

Ingredients: vanilla extract, cocoa powder, honey, liquid stevia, and coconut oil

Place in a large glass measuring cup:
• 1 tsp vanilla extract
• 1/4 cup raw honey 
 1 cup coconut oil

Place measuring cup in a pot of simmering water on the stove until everything is melted then remove from heat.

• 3/4 cup cocoa powder

Whisk briskly until well combined. Then add stevia or more honey if desire sweeter.  I usually end up adding a few drops of stevia.

Take muffin tins out from the freezer with a butter knife and divide the chocolate mixture over it.  Place back into the freezer for about 30-45 minutes then remove and put into a Ziploc bag in the freezer.

*These must be stored in the freezer because of the coconut oil

Recommended for small nutty cups only:
If you desired to have chocolate on top and the bottom then take out the nut mixture before pouring in the chocolate.  Pour a little bit of the chocolate in first, then place the nut mixture disks in and pour chocolate on top.  I usually rotate/turn the little nut mixture disks a couple of times to make sure the sides get chocolate.

Quotes from those who have tried this recipe 

~ Just tried making these and they're extraordinarily delicious!!!! Oh my goodness, I'll never look at a Reese's the same! Seriously thank you for sharing this, and all your recipes!! ~

~ The MOST delicious things I ever did make...[you're] a genius ~

Enjoy and try not to eat them all in one day:)

This post is a part of: