Fudgy Brownies

One of the first paleo treats I ever attempted to make was a recipe I found for avocado brownies.  The idea of chocolate and avocados totally grossed me out, so I can only assume that I was desperate for some type of dessert and had a limited pantry.  The internet is a glorious tool, especially when you are like me and get cravings for random foods.  I don’t know if I would have lasted as long as I did on a paleo diet without google.  There is a hack out there for everything.  And when you have limited ingredients you can literally google what you have on hand and 9 times out of 10 there will be a recipe.  Anyways, back to my story.

I remember I was at my parents house blending avocados while unsweetened chocolate squares were melting on the stove.  I was convinced that this recipe was going to be an epic fail.  It reminded me of that Friends episode when Rachel puts peas and ground beef in her trifle because the pages of the recipe book stuck together.  To my surprise, the batter actually looked and smells like brownie batter.  As I scraped the last of it into the pan, I snuck a taste… holy crap… this stuff was good.

It’s important to note that these brownies come out fudgy so don’t expect the crunchiness of the edge pieces on traditional brownies.  Regardless, they are delicious.  I have served them at parties and everyone who tried them was shocked when they asked for the recipe.  They are very rich, so I recommend cutting them into small pieces and resisting the urge to eat the whole pan in a day.  Jon tried that once, didn’t work out for him.

I searched for the website (TGIPaleo) I originally got the recipe from without luck.  The good news is I have made them so many times, I could recite it in my sleep.

Avocado Brownies

  • 4 oz Unsweetened Baking Chocolate Squares
  • 1 TBL Coconut Oil
  • 2-3 Avocados (about 1 c. puree)
  • 1/2 c Honey
  • 1/4 c Unsweetened Cocoa Powder
  • 1 TBL Vanilla
  • 1 TBL Coconut Flour
  • 3 Eggs
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt

Preheat the oven to 350 F.

Grease an 8×8 pan, bottom and sides. I use a glass pyrex dish and grease it with extra coconut oil.

Melt the baking chocolate and coconut oil, stirring regularly to keep it from curdling.

Puree the avocados.  NO LUMPS people. We are not making guac.

Fold the chocolate into the avocados in a large mixing bowl.

With an electric mixer, beat the remaining ingredients into the batter until smooth.

Pour batter evenly into greased pan.  Bake at 350 degrees for 30 mins. Cool and serve.
PS- Since Thursday is garbage day we had leftovers from the week to clean out the fridge.  If you’d really like the recipe for last nights dinner it’s simple:
Open fridge. Take out leftovers. Reheat. Eat.

Damn you Pumpkin Spice

My husband came home from work last night, head down.  “I screwed up. I ordered a pumpkin spice coffee with almond milk at Dunkin Donuts this morning. I didn’t mean to.” It was only day 2 of our challenge.  I laughed. He tried to explain. I laughed more.  Was this going to ruin the challenge? Nope. But I wasn’t gonna let him know that.  I just shook my head and asked if he wanted to call the whole thing off. “Of course not!”

Habits are hard to break, especially ones you didn’t know existed.  Like the simple act of ordering a flavored coffee and not realizing that it was loaded with sugar.  Or only reading the nutritional label on packages and not the entire ingredients list.  There is sugar hidden everywhere! Just because the label claims 0g of sugar in the nutritional section, doesn’t mean it isn’t made of it.

Last weekend I made my first turkey. And while I like turkey, sometimes I need to get creative with the leftovers.  Dinner last night was Paleo Turkey Pot Pies.  The measurements in the recipe below are rough estimates. I don’t really measure things when I cook so take the instructions with a grain of salt…

Paleo Turkey Pot Pie

For the filling:

In a large pan, saute:

  • 2 Carrots, sliced
  • 2 stalks Celery, sliced
  • 1 small Onion, chopped
  • 1/2 c. Mushrooms, sliced
  • 3-4 cloves garlic, minced
  • 1 TBL coconut oil


  • 1-2 c. Turkey, chopped
  • 1/2 c. Chicken Stock
  • 1 TBL Arrowroot Powder (to thicken)

Cook over medium until the liquid thickens.  Evenly divide and fill two ramekins. (14oz)

For the topping:

Preheat oven to 350F.

Mix together:

  • 2/3 c. Coconut Flour
  • 2 pinches of Salt
  • 1/4 tsp Baking Powder
  • 1 Egg, beaten
  • 2-3 TBL Water

Spread the “dough” evenly over the turkey mixture in the ramekins. It will be lumpy.

Bake in the oven for 20 minutes or until the crust is golden.

Let cool for about 5 minutes before serving. Insides will be lava hot.

turkey pot pie

We both love our desserts.  Jon loves anything chocolate.  I love mint chocolate chip ice cream.  We both love peanut butter cups.  So, to help us through the cravings, I whipped up a paleo treat to be enjoyed in moderation.  Dark Chocolate Almond Cups.  Surprisingly, these are super easy to make.

Dark Chocolate Almond Cups

In saucepan, melt over low heat, stirring frequently:

  • 4 Unsweetened Chocolate Baking Squares
  • 1/4 c. Coconut Oil
  • Stevia to taste (1-2 TBL)
  • 2 tsp Vanilla

In a separate bowl, beat together:

  • 1/2 c. Almond Butter
  • 1TBL Vanilla
  • 1/4 c. Coconut Oil
  • 1/2 tsp Salt
  • 1 scoop Vanilla Protein powder (optional)

Line mini-muffin tin with papers.  Drizzle melted chocolate into bottom of paper liner to cover it.  Add a small scoop of almond filling.  Drizzle spoon full of chocolate over the top to cover.  I sprinkle a dash of sea salt on top and then place the tray in the fridge to cool.

Once set, I move them to an airtight container and store them in the fridge. (makes about 24 mini cups) The trick is to limit yourself to 1-2 because they are so tasty.