Ed and I have reached the end of our 30-day Paleo challenge. We had two goals when we decided to embark on this journey: one was to help Ed lose weight and the other was to boost our energy level.
He lost 11 pounds since sampling the Paleo lifestyle and we both cannot remember the last time we felt this energized. Weight loss and a surge of energy -- both happened from eating the right foods.
We did not settle for bland meals, such as boiled skinless chicken breast with a side of boiled carrots. No way! We had osso buco, garlic rubbed skirt steak, chicken wings, chicken coconut soup, just to name a few. All were delicious. All were flavorful. And all were Paleo.
In the future, Ed and I will be adapting a modified Paleo lifestyle. That does not mean that we will be stuffing our faces with refined sugar and white bread. It means that we will occasionally stay away from the meats and add foods such as quinoa, garbanzo beans, and gluten-free pasta into our diets.
On my recipe page, you will occasionally see (p), (gf), and (v). They stand for paleo approved, gluten-free, and vegetarian respectively.
To celebrate the end of our successful 30-day Paleo challenge, I’ve made some paleo approved, gluten-free, dairy free, vegetarian and vegan approved (wow, so many different eating lifestyles!) dessert bars adapted from The Healthy Coconut Flour Cookbook.
He lost 11 pounds since sampling the Paleo lifestyle and we both cannot remember the last time we felt this energized. Weight loss and a surge of energy -- both happened from eating the right foods.
We did not settle for bland meals, such as boiled skinless chicken breast with a side of boiled carrots. No way! We had osso buco, garlic rubbed skirt steak, chicken wings, chicken coconut soup, just to name a few. All were delicious. All were flavorful. And all were Paleo.
In the future, Ed and I will be adapting a modified Paleo lifestyle. That does not mean that we will be stuffing our faces with refined sugar and white bread. It means that we will occasionally stay away from the meats and add foods such as quinoa, garbanzo beans, and gluten-free pasta into our diets.
On my recipe page, you will occasionally see (p), (gf), and (v). They stand for paleo approved, gluten-free, and vegetarian respectively.
To celebrate the end of our successful 30-day Paleo challenge, I’ve made some paleo approved, gluten-free, dairy free, vegetarian and vegan approved (wow, so many different eating lifestyles!) dessert bars adapted from The Healthy Coconut Flour Cookbook.
Ingredients:
For the macaroon layer:
1 cup unsweetened shredded coconut
1/4 cup coconut flour
1/8 teaspoon salt
2 tablespoon maple syrup
1/4 cup coconut oil
For the chocolate layer:
1 cup semisweet chocolate chips
1/2 cup coconut milk
1/4 teaspoon salt
1 teaspoon vanilla extract
To make the macaroon layer: Place the shredded coconut, coconut flour, and salt in a bowl and blend with a fork or spoon.
Add the maple syrup and butter and blend well. Let the mixture sit for a few minutes.
Grease an 8x8x2 inches baking pan, and press the macaroon layer into the pan.
To make the chocolate layer: Bring some water in a saucepan to a simmer and place a glass bowl on top of it, without letting the bowl touch the water.
Add the chocolate to the bowl and slowly melt the chocolate by constantly stirring. When most of the chocolate is melted, turn off the heat and continue to stir until all chocolate is melted completely. Add coconut milk, salt, and vanilla, and stir to combine.
Cool for a moment and then pour the melted chocolate on top of the macaroon layer.
Chill in the refrigerator for at least 3 hours. Slice and Serve. (Optional) Top with coconut flakes.
For the macaroon layer:
1 cup unsweetened shredded coconut
1/4 cup coconut flour
1/8 teaspoon salt
2 tablespoon maple syrup
1/4 cup coconut oil
For the chocolate layer:
1 cup semisweet chocolate chips
1/2 cup coconut milk
1/4 teaspoon salt
1 teaspoon vanilla extract
To make the macaroon layer: Place the shredded coconut, coconut flour, and salt in a bowl and blend with a fork or spoon.
Add the maple syrup and butter and blend well. Let the mixture sit for a few minutes.
Grease an 8x8x2 inches baking pan, and press the macaroon layer into the pan.
To make the chocolate layer: Bring some water in a saucepan to a simmer and place a glass bowl on top of it, without letting the bowl touch the water.
Add the chocolate to the bowl and slowly melt the chocolate by constantly stirring. When most of the chocolate is melted, turn off the heat and continue to stir until all chocolate is melted completely. Add coconut milk, salt, and vanilla, and stir to combine.
Cool for a moment and then pour the melted chocolate on top of the macaroon layer.
Chill in the refrigerator for at least 3 hours. Slice and Serve. (Optional) Top with coconut flakes.
