foodnow

 

This isn’t what it looks like, guys. I am definitely not trying to make junk food healthier. See the kale salad included? I’ve got my priorities straight, I swear.

Ok, but seriously, the weekend is here and you want your health food to be a little more interesting, right? I’m all about living a little. Did someone say nachos? Oh yes.

Plantain Chip Nachos from Against All Grain. Change nothing. Make extra because this will go quick.

Kale Salad with Meyer Lemon Vinaigrette  from Damn Delicious. Change nothing except swap the agave for local honey or organic maple syrup. Not a fan of agave and it’s processed BS. Also, I would probably go for organic dried cranberries instead of pomegranates, just thinking about the crunch is making my teeth hurt. I’m a sissy.

Cauliflower Bread Sticks from ifoodreal. Use Organic Valley cheese, it’s my grocery story pick. Or visit your local farmer for grassfed cheese, a chedder/pepperjack combo would be delish. And I usually go for Amy’s marinara.

Salted Banana Almond Ice Cream from Comfy Belly. Do you even have to ask? That’s what I thought.

 

Happy weekend! xo

 

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I’m so excited to share my favorite cookie recipe for Christmas with Glitter Guide today! I’ve been a fan since day 1, so I was completely giddy when they asked me! It’s cookie time, people…

Making Christmas cookies is hands down one of the things I look forward to the most when it comes to the holiday season. I basically want to bake EVERYTHING for Christmas. It’s like a sickness. I can’t stop. And what’s even better it giving cookies away to friends and family and seeing the smile on their face when they take the first bite. The best. I stumbled upon this recipe but made some adjustments to make it healthier and paleo-friendly. These cookies are just perfect: chewy, caramel-y, and honestly the perfect ice cream sandwich cookie. I plan on trying this candy cane ice cream recipe to make some festive ice cream sandwiches ASAP. A batch of these don’t really last long enough for them to cool in our house, but I plan on making everyone suffer so I can make it happen for Christmas. The reward will be great, I’m sure of it. OH I just love Christmas!!

Anyway, you need to make these cookies immediately. This recipe is so easy, you really cannot mess it up.

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Paleo Almond Butter Cookies with Chocolate Chips
Yields 16 cookies

1 cup organic creamy almond butter
2/3 cup coconut sugar
1 large farm fresh egg
1 tsp madagascar vanilla extract
1 tsp baking soda
1/2 tsp sea salt
1/4 cup Enjoy Life Mini Semisweet Chocolate Chips or any mini semisweet chips (optional but highly recommended).

Preheat oven to 350 degrees F.

In mixing bowl, combine almond butter and coconut sugar until smooth. Mix in egg, baking soda, vanilla, salt until combined thoroughly. Fold in chocolate chips.

Line baking sheet with parchment paper. Use 1 tbsp ice cream scooper and drop cookies on baking sheet, about 2 inches apart – they will spread out to be large cookies, no need to smash them down.

Bake for 10-12 minutes. Allow cookies to cool on baking sheet for at least 5 minutes, then transfer to cooling rack to cool completely. These cookies will easily fall apart if you move them too soon.

This recipe makes an irresistible chewy, rich cookie.

Recipe is paleo-friendly, gluten-free and dairy-free.

Recipe adapted from Pastry Affair.

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These cookies would be a wonderful gift for someone you really love! I wrapped mine up with a little rustic twine, and put them in stainless steel cookie tins lined with white wax paper. Twine and pine stems are a really classic touch for the outside of the tins, too. Either way, everyone will luuuhhhhve this cookie!

Are you as excited as I am to bake away for the holidays? Below are some kitchen goodies to make holiday baking fun!

 

 

 

eatnow

Summer has been bananas and most of the time I’m eating dinner well past 8pm. With all the extra hustlin’ going on, I’ve hardly had time to get creative with my meals. You know how tortuous this is for me! We’re eating a lot of the same stuff and I’m dying to mix it up. These 5 dishes have got me drooling. Totally need to make that steak this weekend… yumz. I included dessert because, uh, why not? Keepin’ it paleo, duh.

Watermelon Gazpacho from A Couple Cooks

Tequila & Lime Marinated Steak from The Boys Club

Paleo Masala Cauli-Fried Rice from The Urban Poser

Lemon & Vanilla Ice Cream Sandwiches from Roost

Mango Avocado Salsa from Nom Nom Paleo (I used to make this ALL the time!)

Lets feast! Always.

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I don’t know about you, but I’m so ready for that sweltering summer heat to come around. This Memorial Day weekend was freezing in PA — this will be the first Memorial Day weekend that I didn’t get a tan in I don’t know how long. I am not thrilled. BUT I did grill up some delicious flank steak and topped it with cilantro chimichurri that was IN-SAAANE. Despite the lack of heat, I’m still gearing up for the hot days to come (?) with more paleta recipes! I haven’t really had popsicles since I was a kid until just recently. I’m loving all the possible flavor combinations, especially when they involve my favorite fruits: avocados and mangos. YUM!

I experimented with paleo caramel for coconut-caramel paletas last week and the caramel just didn’t come out how I wanted. Working on perfecting that so I can make yo summer even sweeter! But first: my favorite paleta recipes so far…

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Mango-Chile Paletas

Ingredients:

1 large mango
1/4 cup raw organic honey
1 small lime, juice squeezed
1 tsp chili powder
1 mango, diced

Add all ingredients EXCEPT diced mango and chile powder to VitaMix, blend until smooth. In separate bowl, thoroughly combine chile powder and diced mango. Add about 1 tablespoon of blended mango mixture to 5 popsicle molds, then add two tablespoons of the diced chile powder-mango mixture (or more, depending on how much texture you want in your paleta). Top off with the remainder of the blended mango mixture. 1 large mango blended makes about 5 popsicles.

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Avocado-Coconut Paletas

Ingredients:

3 small avocados
3/4 can of organic coconut milk (I use this brand)
1/3 cup raw organic honey
1/3 cup water
2 tbsp fresh lime juice
organic unsweetened coconut flakes (optional)
sprinkle of sea salt

Add all ingredients to VitaMix, blend until smooth. Add to 3-oz popsicle molds. Makes about 8 popsicles. Remove from molds and sprinkle coconut flakes on top for texture.

I use this popsicle mold, but these heart shaped molds look like a lot of fun!

 

Now. Where’s that summer heat, East Coast?

 

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My life has been CRAZY, you guys. I feel like I have so much to update you on but I don’t know where to start. Let’s start with this: Hi, my name is Erika and I now live on a kale farm (ha! literally) with my family. We’re growing 20,000+ kale plants. We have 29 chickens, two cats, a dog and most days I feel like a zookeeper. Most of the produce I eat is picked right out from our garden (YUM!) that’s now exploding with fresh lettuces and radishes (wait till summer when we’ve got watermelons, peppers, tomatoes, cauliflower, oh my!). We’re in the process of getting our farm organically certified. Turns out it’s not as complicated as we thought. I am now a full-time health coach, which is AWESOME! My clients are the best (I mean that). We also started a garage gym at our house and Kyle and I are training clients regularly. It’s so fun! I’m in my 5th month of straight CrossFit and I’ve never felt stronger or fitter. I actually clean & jerked 128 lbs. the other day! Kinda crazy what your body can do when you stay consistent. Life is good, crazy, busy, and full of adventure.

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So! More news… I am on the verge of announcing a new business that I started that involves making the planet a sweeter, healthier place. I love nothing more than spreading health and happiness with people through delicious, healthy food. I know I’ve been throwing you teasers from every direction, but I promise I’ll tell you soon! It’s gonna be honestly good. We’re finalizing some details and you will be the first to know.

With that being said, I’m making it my mission to make your life sweeter in a healthy way this summer. I’ll be bringing you sweet recipes all summer long that are paleo and guilt-free. HA! Hope you didn’t think for a second that things around here were gonna be all about kombucha and fermented vegetables. Of course I’m still eating plenty of sauerkrauts, but I thought it would be exciting to share some fun paleta recipes through video this summer. What do ya think?

Now, where’s that summer heat? I’m so ready for a nice tan!

Paleta Party: Strawberry Basil from Erika Sheffer on Vimeo.

PS- the video quality is seriously downgraded when I upload it on the web. Working on fixing that for next time!

Strawberry-Mint Paletas

Ingredients:

4 cups organic strawberries
1/2 cup pineapple – for a sweet tang!
1 handful fresh mint leaves
1 cup fresh apple juice, or filtered water
sliced kiwis (optional)

Put all ingredients in food processor or Vitamix, then spoon mixture in popsicle molds, with one kiwi slice per popsicle for decoration. Let popsicles sit in freezer for ~4 hours. Eat, share with someone cute, and enjoy!

This recipe is gluten-free, vegan, paleo and awesomesauce.

 

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