Paleo Everything Bagel Bread

Stop right now, I can't handle the deliciousness and ease of this recipe and I am so excited about life, not to mention to share this recipe with you.  I love love love bread (like Oprah) but I'm not going to lie, it makes me bloated AF, and I am all about living a life on purpose and don't want to be feeling nasty in the process.  Know what I'm sayin'?  Hence why I created this little wonder, this is legit power bread, super high in protein, low in sugar, and will leave you feeling satisfied. 

Let's break it down, enough of my gushing over the paleo bread....

You will need

1 1/2 Cups almond meal

2 Tablespoons coconut flour

1/4 Cup flaxseed meal

1/2 Teaspoon sea salt (I like pink Himalayan, but live yo life)

5 Eggs

1/4 Cup good coconut oil

1 Tablespoon agave or honey

1 Tablespoon apple cider vinegar

1 Tablespoon Everything but the Bagel Sesame Seasoning Blend from Trader Joe's

1) Preheat the oven to 350

2) Mix together all the dry ingredients including the seasonings. I just use a whisk, but if you'd prefer to put them in a food processor you can do the whole thing in there.

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3) Add the eggs, oil, honey/agave and apple cider vinegar and stir or blend it all up. 

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4) Pour your beautiful, paleo, non-bagel batter into a "7.5 x 3.5" non stick loaf pan.  Bake at 350 for 40 minutes.   I didn't have a loaf pan so I used a "9" cake pan and baked it for 30 minutes. 

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5) Cool that baby, and serve. 

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Enjoy enjoy, and let me know what you think!

xo Alexa

Breakfast Bark

Truth time, even for a meditating, essential oil slinging, mala wearing yogi, mornings can be rushed.  Which is why I was inspired to create this super easy, extra tasty morning snack.  

I like to work out in the mornings which is why I don't eat much, because honestly, who likes to jump around or twist with a bunch of food mushing around.?  Any who... This breakfast bark is super simple and will be a quick pick me up as you're running out the door.  Check it out. 

You will need 

4 Cups Greek yogurt 

1 Cup Strawberries 

1/2 Cup Pistachios 

Cinnamon and Honey to taste (Optional) 

1) Slice strawberries about 1/4 inch thick and make sure your pistachios are shelled


2) Line a baking sheet with parchment paper. 

3) Spread the 4 Cups of Greek yogurt on the paper about 1/2 an inch thick.  


4) Sprinkle your strawberries and pistachios over the yogurt and drizzle a bit of honey and cinnamon on top.  


5) Put this lovely concoction in the freezer for 4 hours, or until it's solid. 


6) Break it up into various sizes, so you can grab it on the go! 





Crispy Spouts

Texture is muy importante (to me) when it comes to food.  So I thought I would offer you a new type of brussels sprout that will make you want to gobble them up on the regular.  I mean, I love them anyway, but this simple and delicious approach gives me a craving that is something serious.  Also, who has 40 minutes to wait for these bad boys in the oven? .... Ain't nobody got time for that! 

Let's break it down.... 

You will need

2 Cups brussels sprouts 

1 Cup vegetable oil (don't worry, you won't be ingesting that much)

Sea salt to taste 

Lemon zest to taste

1) Put your cup of oil in a medium sized pot and crank up the heat to a medium/high setting.  


2) While your oil is heating, cut your lovely little green gems of goodness (ahem your sprouts) in half


3) When the oil is at a low boil, mindfully, using a slated spoon if possible place the 1/2 of the sprouts in the oil and watch them brown.  It can happen pretty quick, so stay conscious.  Also, be cautious of splattering oil, it is indeed a thing, so step back while you wait.  

4) When the sprouts have lightly browned and become crispy, use your slated spoon to remove them.  Kindly place them on paper towels to remove the excess oil.  I usually dab them off a bit.  


5) Do the same routine with the other half of the sprouts.  You don't want to over crowd them in the pot, hence why we do 1/2 at a time.  

6) Once they are all crispy and glorious, add sea salt to taste, and add a zest of lemon to the top. Again, how much is up to you, but that extra little tang adds a certain something.  


Enjoy enjoy, and let me know what you think!  

All my love-

xo Alexa 

Almond butter cups. Oh my.

It's officially treat season, and I must say, I prefer my treats with as few tricks as possible, so I made up this little ditty.  These almond butter cups, are resemblant of a childhood staple (at least for my Halloween) Reese's Peanut Butter Cups.  However, my version is paleo friendly, vegan, organic, and will actually satisfy your sweet tooth in a way that feels like self care.  

Let me break it down.... 

You will need

10 Mini Cupcake Wrappers 

1/2 Cup Cocoa Butter

5 Tablespoons Cocoa Powder 

2 Tablespoons Almond Butter (I like crunchy, but live your dreams)

4 Tablespoons Coconut Sugar 

A dash of salt 

1) In a double boiler, (or a pot with a bowl over it) bring 1 cup of water to a boil.  When the water is a raging turn the heat down to medium and place the cocoa butter in the bowl/boiler.  Once the butter has melted, remove from heat completely.  


2) Add cocoa powder, and 2 of the tablespoons of coconut sugar to the butter, stir until smooth.  Congratulations, your antioxidant packed chocolate mixture has come together.  


3) Put one teaspoon of the chocolate mixture into each of the cupcake wrappers.  Put them in the freezer for 10 minutes.  


4) While your chocolate base is hardening, let's get a crackalakin on your almond goodness.  Easy breezy.  Take your almond butter and the remaining 2 tablespoons of coconut sugar and combine until smooth, add a pinch of sea salt if you desire.  Microwave this mixture for 20 seconds or so, so it's super smooth and easy to manipulate.  


5) Take your chocolate cups out and add about 1/2 of a teaspoon of the almond butter mixture to each cup.  From there, top each cup off with another teaspoon or so of the rest of the chocolate mixture to seal the deal.  


6) Put these little morsels of goodness back in the freezer for another 15 minutes or so, eh viola! Enjoy! 


I would love to know what you think! Try 'em and leave a comment below.