Tag Archives: gluten-free

It’s Friday! Let’s Have Dessert (with a side of thanks)

8 Feb

Hello beautiful people!

How was your week been? If you’re a fan of my Facebook page, you saw that I shared an image that says exactly how I feel: Thankful.

I’m off to a running start with my new business and I’m meeting with some amazing brands, learning so much and being brave every day. I was going to talk to you about fear this week but I’m just feeling to happy to do that right now. Instead, let’s have dessert! 😉

I’ve uncovered some AMAZING recipes this week and I’m going to make at least one of them this weekend. I wasn’t really craving dessert but after looking at these pictures, I’ve changed my mind.

OH and the very last recipe is SUPER fun because my friend Kara made it. *Go Kara!*

So, here’s a sweet start to your weekend. Enjoy!

3 Minute Paleo Mug Cake

Post image for Gluten Free Samoa Cookies. (Grain/Egg/Corn/Soy/Dairy/Refined Sugar Free)

Gluten Free Samoa Cookies. (Grain/Egg/Corn/Soy/Dairy/Refined Sugar Free)

KateUpdates Ice Cream Cookie

Kara’s Ice Cream Cookies

This last recipe is a fun one. My friend Kara, who was a major influence in my starting to eat Paleo, made this for her husband’s birthday a couple weeks ago. It was really yummy! Here’s what she says about this recipe:
Kara’s Ice Cream Cookies
  • The Cookies were made using these recipe.
  • The ice cream recipe is adapted from this Roasted-Strawberry Coconut Milk Ice Cream recipe (which is amazing!)
  • 2 egg yolks
  • 1/3 c natural cane sugar (I used coconut sugar) (would probably work with honey)
  • 3 Tbsp. Maple syrup
  • 1 13.5 oz can coconut milk
  • 1/4 tsp. vanilla extract
  • 3-4 drops peppermint essential oils
Directions: Set a glass bowl over a pot of simmering water, but do not let the bowl touch the water. Add the egg yolks and both sugars and stir to warm. As the sugar melts, it will become smooth and shiny. If these two need a bit of help melting, just add a spoonful of the coconut milk to get things moving along. Stir the mixture for about 5 minutes. Add the can of coconut milk and whisk everything to combine. As everything warms, it will get smoother. The custard will start to thicken just a bit. Stir in the vanilla, turn off the heat, strain through a fine strainer to remove any eggs bits and transfer the bowl to the fridge to cool completely.

Add peppermint essential oils.

Add the coconut custard to your ice cream maker and churn according to instructions.
~ Kate

Not All Coconut Oil is Created Equal: How to Choose the Right Coconut Oil

28 Jan

Happy Monday!

I was going to share this post with you yesterday but the power went out to our building. I had to leave my groceries in the car to keep them cold and walk up 17 flights of stairs in the dark. It was an adventure to say the least.

Anyway, as many of you know, I’ve been eating Paleo since August and I’ve been using coconut oil ever since. I initially heard rave reviews about how great coconut oil is and how wonderful it makes your food taste. Well, that wasn’t really my experience. Turns out, there’s a HUGE difference between coconut oils. So I made a video for you, explaining the difference and what to look for/avoid when it comes to choosing a coconut oil.

Coconut oil can be used to cook, saute and fry in place of butter and shortening. You can use it for baking, too. OH and I just found out that it can help keep colds and even the flu at bay because it contains lauric acid. Lauric acid converts to monolauri to fight for your immune system.

KateUpdates Coconut Oil

Enjoy and I hope this video gives you a little more insight into which type of coconut oil to choose and spares you from making the mistake I did.


~ Kate

*Disclaimer: I’m not trying to bash/promote a specific brand. These are my opinions based on a some research.

What’s In My Grocery Basket 1.23.13 + 3 Meal Planning Shortcuts

23 Jan

Have you ever gone waaay to long between trips to the grocery store? Yeah, that just happened. I’ve been going non-stop for a couple weeks now so Daniel volunteered to go to the grocery store this week (so thankful!) Anyway, it may not look like much but I think you’ll be surprised to see that these ingredients actually stretch a lot further than you think they would. I’ll explain …

photoOn the List

1 head of Cauliflower

1 Bag of Romaine Mix

1 head of Iceberg Lettuce (we like this for tacos AND wraps)

2 Tomatoes (only 1 pictured here)

1 Cucumber

3 Grapefruit (already ate one!)

2 Cans of Coconut Milk (he got Goya, which I haven’t tried before so we’ll see)

2 packs of All-Natural Bacon

1 Carton eggs

1 Sweet Potato (shredded)

1 Bottle of Balsamic Vinegar

2 Packs Spicy Italian Sausage (not completely Paleo but Daniel like it so we eat it together)

2 Filets

2 lbs Ground Beef

So, here are a couple of things I do to get the most from my groceries and have some convenient, just heat-them-up meal options.

Cauliflower – I make my Cauliflower Puree and combine it with other dishes throughout the week like pre-cooked ground beef (see below.)

Ground Beef – I brown this with some sausage mix from the Well Fed Cookbook and then combine it with Cauliflower puree.

Sweet Potato – This is SUPER easy if you have a food processor. Just another reason I am in love with mine. Just shred and you have an instant addition to eggs and bacon in the morning. It lasts for all my breakfasts throughout the week. It really goes far!

So, that’s the list for this week … what’s in your grocery basket?

~ Kate