Work Smarter, Not Harder

First off--hello! This is me, knocking the cobwebs out of the corners of my all-but-abandoned blog. :) Lots has happened since I last posted, but for the most part, I've simply been slacking in the blogging department because it's just easier to cook without taking photos and notes about recipes. Sorry! Forgive me? ;)


Ok…so, it's no major secret that we eat a ton of fruit around here, and that pineapple is no exception to that. In fact, we almost always have a pineapple or two laying around waiting to be cut--we munch on it, I serve it with dinner, and I even incorporate it into lots of breakfast, dinner and dessert recipes.

All that said, it's such a pain in the butt…I often spend 10-15 minutes neurotically trimming one, only to watch it basically vanish in less time than it took me to cut it up. However, I had a lightbulb moment a few months ago! I have always used my teeny tiny little biscuit cutter to cut out the core after I've trimmed and sliced the pineapple. I am not sure why it never occurred to me before…but the larger biscuit cutters are perfect for trimming off the skin!

Simply slice the pineapple into 1/2-3/4 inch disks, choose the largest one that will fit inside the skin, and press (or pound) them through the pineapple!

So easy peasy--today I cut up 3 whole pineapples and it took me about 5 minutes total. :)

Paleo Brownies

I'm not even sure what to call these other than "FABULOUS"!!! These are entirely sugar-free and Paleo-friendly! So yummy!

1/3 cup coconut oil (solid)
2/3 cup honey
1/2 cup unsweetened applesauce
1 vanilla bean, scraped
1 egg
3 mashed bananas
2 heaping tablespoons cacao powder (more or less to taste)
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 tsp baking powder (more or less optional...will be a bit denser without it)
2 tbsp arrowroot powder (optional…use a bit more coconut flour if you omit this)
1 cup chopped almonds
1/2 cup dried cranberries
1 cup coconut flour (more or less…didn't measure)

Preheat oven to 350*. Grease a muffin tin with coconut oil.

Beat the coconut oil, honey, vanilla, applesauce and egg until well blended. In another bowl, mash the bananas, and mix in the cinnamon, nutmeg, salt, baking powder, arrowroot powder and cacao powder. Add to the coconut oil mixture. Add coconut flour 1/4 cup at a time until batter reaches desired consistency (think thick cake batter). Stir in almonds and cranberries.

Fill muffin tin half way with batter. Bake for 20-25 minutes or until a toothpick inserted half way between the edge and the center comes out dry. They will be heavy for their size, but so unbelievably good!