This recipe will change your life. Period.


It looks like pudding. It tastes better than pudding. It’s like a thick, creamy custard of amazingness.


My sister and brother-in-law made this recipe up while working through the 21-day sugar detox with me. My sister made up the original recipe, which was more of a smoothie quality. Her husband Joe decided he wanted something a bit more like a pudding consistency, so he messed around with the ingredients a bit and came up with what’s posted below. When I visited last weekend, Joe whipped it up for us. Twice. In 2 days. We ate all of it. Twice. Over 2 days.

As Joe warned me: Once you make this, you will have an extremely difficult time not making it multiple times a week. This is not (much of) a problem if you adhere to a strict paleo diet and/or are living on a diet like mine, which excludes refined sugars and a whole bunch of other things. It’s full of good fats (coconut milk and nut butter) and if you’re like me, it’s an excellent way to 1.) get in some good calories before a workout 2.) eat a dessert when you’re craving something sweet and 3.) makes an awesome breakfast or snack. It’s so good that I plan on making it this weekend to bring as a dessert for a super bowl party.


The recipe is super simple. Just combine everything from the ingredients list below and blend blend blend. Joe and my sister have a (dreamy) Vitamix, but I don’t, so I plan on trying to make it work in my food processor. It might not get as creamy as it would in a Vitamix, but I think I can come close.  The goal is to blend it enough that it’s thick when you take it out of the blender, almost like a super thick smoothie. Then, you have to put it in the fridge for a few hours until it settles into a perfect cool custardy treat. Joe served it up in regular glasses (pictured) but I’m going to try to make it in small ramekins. It’s a bit rich (at least, it seems rich to me, but my sweet tooth isn’t so strong anymore). I couldn’t eat an entire glass-full in one sitting: it’s one of those treats you can keep in the fridge and keep taking bites of all day.

You can mess around with the ingredients depending on whether or not you like more cinnamon flavoring or maybe want to try almond or peanut butter. I think the cashew butter gives it a really great consistency without overwhelming all the other flavors: there’s a hint of cashew, but not too much.



Change Your Life Paleo Custard

1 can coconut milk
1 cup nut butter (cashew)
2-3 bananas
1 tbsp vanilla
1/2 tsp cinnamon
3 full tbsp cocoa

1. Blend all ingredients until thickened and smooth. 2. Pour into glasses or ramekins and leave in refrigerator for a few hours until thickened. 3. Devour.

pumpkin smoothie and back-at-it

it occurred to me this weekend that i haven’t posted on this blog in over 2 months. i miss it here. i miss talking about food and how people live day-by-day having to think about everything related to what goes in their bodies.

last night, while talking with a friend, i realized that i never finished talking about my digestive journey and all the tests i went through to figure out what was making me so sick for so long. i think i’d like to do that writing, now that i feel peaceful about what i can eat, what i can’t, how difficult it is to travel with food intolerances, etc. (i promise to give fair warning for posts on my experiences with colonoscopies.)

in other news, i’m already thinking about the holidays and planning thanksgiving, which reminded me of this smoothie i made this summer. i have a history of eating things directly from cans, especially pumpkin. i used to do this when i was either busy or feeling beyond lazy, but the other day i opened a can of tomato paste simply because i was craving tomatoes and eating multiple spoon-fulls of tomato paste in the absence of any actual tomatoes and/or jars of sauce seemed like the right thing to do.

back in august, when i was constantly making paleo nuggets, i had random cans of pumpkin half-eaten in the fridge, beckoning me, so i did what every canned pumpkin-loving girl would do and dumped the pumpkin into a smoothie. and discovered that pumpkin smoothies taste like thanksgiving in august.

it’s not really warm enough to keep drinking smoothies, but i think i might need to try making this again while it’s pouring rain this week and all the trick-o-treaters are out.

recipe: combine in blender
*1 frozen banana
*2 spoonfuls of almond butter
*1 cup of canned pumpkin
*1/2 teaspoon pumpkin pie spice
*almond milk to the consistency you like (less for a thicker smoothie)

(would also taste yummy with coconut milk and maybe topped with cinnamon.)


little time, more flavor

*my blogs have fallen by the wayside lately. i’m in a steady push to get a full draft of my dissertation proposal done in the next two weeks so i can go on vacation with my family and have a draft to work from on the beach. i feel like i’m inching a long. like this: i-n-c-h-i-n-g.

*my friend julia is helping me develop some new paleo nugget recipes. last night we made these beauties:

*i think they might be the best ones so far (top to bottom):
-pistachio lemon (revised)
-chocolate hazelnut
-chocolate cherry
-pumpkin pie (seriously. so good.)

*recipes coming soon!


breakfast of champions

*summer time makes me a smoothie addict. if given the option, i’d drink a smoothie for every meal, but my sensitive belly doesn’t like my habit of blending every possible fruit i can find.

*i’ve discovered that i’m really bad at eating breakfast. really bad. i’d like to skip it, drink my iced latte and go straight to eating around 12:30/1 p.m.

*this does not go over well because i usually work out at noon every day and working out with only espresso and almond milk in your belly is not a good habit to live by. i realize this habit has developed out of lack of hunger, poor planning, and summer laziness.

*i’m trying to find new things to eat for breakfast that don’t require much effort. yesterday’s breakfast of champions was a larabar, blueberries, and some roast beef. the beef part just felt right at 8:30 a.m. while i was wandering the co-op trying to force myself to eat before noon. larabars are a bit sweet, but taste amazing. very much like the paleo nuggets i’ve been making. i don’t think you can ever go wrong with fresh local blueberries. i probably looked like a freak, but instead of taking the slices of roast beef out of the package, i just opened it and took bites out of the entire 10 pieces at one time. i highly recommend doing this in your car at stop lights when there’s a lot of traffic, giving people the opportunity to watch you gnawing on beef at 9 in the morning.

*happy tuesday.


pickled turnip

i can honestly say that turnip is one of the only veggies i’ve never learned to love. i always try it, and i never really like it.
i love turnip cake, but it’s time consuming to make. so, when i picked up farm share last thursday, i was slightly disheartened that we got turnips, having no really idea what to do with them.

i’m very interested in pickling and i want to do more preserving this summer, so i decided to try this easy way of pickling turnips and see what happens. the recipe has you add beets, which is perfect because C loves beets.

it makes a very pretty neon pink. i hope it’s tasty.


scape pesto

garlic scape pesto: keeps everyone away from your face for days.

good fat = happy tummy

*new breakfast addiction: fruit, more fruit, and coconut milk.


carrot cake & chocolate espresso paleo style

like most normal people, i’m obsessed with pinterest. i keep finding really amazing recipes, such as these:

chocolate espresso paleo balls on the left,  carrot cake paleo balls on the right.
i made these yesterday and plan on using them this week as protein pick-me-ups before workouts. or, whenever i feel like eating something that tastes like dessert, but isn’t. both recipes are just a base of nuts, a few dates, seeds and unsweetened shredded coconut blended in a food processor. for the carrot cake recipe, you add shredding carrots, cloves and cinnamon. for the chocolate recipe, you add cocoa powder and some ground up espresso. coconut milk and a few dates in each batch is what makes them moist and sticky.

both recipes call for almonds, but i ran out so the chocolate espresso ones are made with pecans and hazelnuts. i used raw unsalted nuts for both of these, although i’m sure roasted and salted would be good, but a much different flavor.

happy monday!



*i can’t stop making this dish. it’s perfect for lunch. i served it as part of a cookout over the weekend and everyone raved about it.
*i wish i could say i made it up myself, but it’s from “never enough thyme,” a blog i found on pinterest.

*easy-peasy: sauté garlic, onions, jalapeño, spices, tomatoes, add shrimp and cilantro and you’re done.
*really good served cold, too.

*if you’re on pinterest and want to follow my healthy-eats board, find me here!

diet in a jar. or can.

*i’ve developed a habit over the last 2 weeks: eating full meals directly out of jars.

*two of my favorite go-tos: pumpkin and tomato sauce

*i started eating pumpkin right from the can when i got too busy (or lazy?) to make this. now, i just scoop out the pumpkin and add a dash of pumpkin pie spice and cinnamon and i’ve got breakfast in 10 seconds. since i can’t have sugar, it’s like i’m eating pumpkin pie filling, minus the sweetness. (which i don’t miss that much anymore.)

*i’m not sure why i started eating pasta sauce from the jar. in the last 4 days, i’ve eaten 2 full jars with a spoon.

*C spends most of my meals looking at me like i’m a freak-show. last thursday night, he came home to me sitting at my desk, pasta sauce jar in hand, shoveling large spoonfuls into my mouth.

*this all seems very normal to me.