Healthy Dessert Recipes…awwwwww yeah!

Thanks to my wife Lindsay for finding these awesome recipes! My sweet tooth is pretty fierce and it gets real bad when the weather gets cold so I’m going to be trying out these recipes. Remember folks, even though these recipes may be pretty healthy you are still taking in calories and you need to burn more than you take in if you want to lose weight or atleast maintain your weight, so remember to count these calories into your day and work a little harder in the gym too!

Thanks again babuh!

Almond Macaroons
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1-1/4 cups almonds
1/8 teaspoon cinnamon
2 tablespoons grated lemon peel
2 egg whites, beaten
1/4 cup raw honey
2 tablespoons lemon juice

Grind almonds coarsely. Combine cinnamon and lemon and add. Beat egg 
whites very stiff, fold in honey and continue beating. Fold in lemon 
juice with almond mixture and blend. Drop from a teaspoon onto ungreased 
parchment paper. Bake 30 minutes at 250 degrees F. Remove from paper 
while still slightly warm. Makes 30 macaroons.

*Since coconut (unsulfured and unsweetened) is on the Paleo diet, and even though we don't strictly follow the Paleo diet, if you want to add some coconut, or use the rest of the ingredients and use coconut instead of ground almonds I think that's fine.

Special Paleo Brownies

Ingredients: Approximately ¼ cup of coconut oil, 2 ¼ cups of almond flour, 1 teaspoon organic kelp granules (salt alternative), 1 teaspoon baking soda and 2 pears (use food processor to puree them first!)

Directons: Set flour aside but dump all ingredients in a food processor. Blend until the mixture becomes buttery. Now put the flour in and blend.

Spread some coconut oil evenly on a baking pan. Also, sprinkle a bit of almond flour on the pan. Pour mixture into the pan, spread it well and bake at 350 degrees for approximately 30 -- 35 minutes.
*We do not strictly follow Paleo as you will find out soon enough, so go ahead and use regular salt, but use sea salt, maybe a quarter of a teaspoon as it kind of tastes saltier, if that makes sense.*


Pumpkin Custard

Ingredients:
  • 1/2 cup canned pumpkin
  • Libby's 100% Pure
  • 1 egg white
  • 1/2 tsp. olive oil
  • pumpkin pie spice to taste
  • Equal to taste
Directions:
  • Beat several servings at one time.
  • Spoon 1/2 cup serving into cupcake pans.
  • Cook at 350 degrees f. for 20 minutes
Serve warn from the oven or put pan in the freezer for pumpkin ice.

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