I’m on my fourth week of removing grains from my diet and on cue (usually lined up with a certain time of the month, if you know what I mean), I’ve started craving dessert. I saw where you could cook cakes in the air fryer, so I just had to give it a shot.

I kind of threw this recipe together as a hail Mary after looking at some similar recipes I have made in the past and not having all the ingredients needed on hand. I have to say that I came up with a combo that hit the spot!

These would be fantastic with a Paleo frosting, but I sprinkled on chocolate chips instead. Full disclosure – these are regular chocolate chips. I typically use EnjoyLife chips, but I was all out today. I tolerate dairy just fine, but I wanted to be honest about my photos since my chips are not Paleo. EnjoyLife Chips are non-dairy and cook just like regular chocolate chips. They are amazing!

I hope this turns out well for you. Before you ask, I have not baked this recipe in the oven yet, so I can’t say what the cooking time would be. My advice would be to set your oven at 350, cook it for 15 minutes and then check every few minutes after to see when it is done. One other note – all air fryers vary in cooking time. Keep in mind that I used a Power XL Air Fryer and this timing worked out for me. You may want to check your cakes at the 10, 12, and 15 minute mark to make sure they do not overcook. Good luck!

xo Jaime

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You know those women who go loco for all things pumpkin? Yeah, that’s not me. Pretty much the only dessert I will turn away in a heartbeat is pumpkin pie. Pumpkin?? In a pie?? Who’s idea was that? Pies are meant for three things: fudge, cherry, and lemon meringue. Not oversized gourds. Anyway, you get it. I’m not a “pumpkin person.” I am, however a “muffin person.” Muffins bring me lots of joy. When I saw the post for PaleOMG’s Pumpkin Chocolate Chip Muffins, I was very hesitant. Two out of three things in the recipe title made my heart fill with glee. Chocolate chips and muffins? Yes, please. But, pumpkin? Aw, come on!! After following a strict Paleo diet for a couple weeks, I was Jonesin’ for a treat so badly that I probably would have happily eaten pumpkin pie. I gave it a shot, and the results were oh-so-delicious. The pumpkin is an afterthought, in my opinion, while the chocolate chips and beautiful texture take center stage.

Here is what you need for this recipe:

• ⅓ cup pumpkin puree
• ⅓ cup maple syrup
• ¼ cup coconut oil, melted
• 3 eggs, whisked
• 1 teaspoon vanilla extract
• ¼ cup coconut flour
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon powdered ginger
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt
• ½ cup Enjoy Life Mini Chocolate Chips

And then you need to hop on over to Juli Bauer’s incredible blog, and find out to make them! Here is the link right to her recipe. Warning! You might get distracted and end up reading her posts for hours. She is quite funny and engaging! I have all three of Juli’s cookbooks and they are well-loved. Check out her latest cookbook here!

Enjoy!

xo Jaime

(This post contains affiliate Amazon links for products I use and love. I am not sponsored and my opinions are my own! If you use my links, you support this blog!)

Please welcome, Kelley Anne, who will be contributing posts related to her journey into the world of auto-immune deficiencies and allergies. This is her first post in this series.

“You could live forever on that breakfast alone,” Emma’s doctor enthusiastically exclaimed.

To say that having a doctor who is supportive of “let food be thy medicine” is an understatement. My 13-year old daughter, Emma, had two bouts of Epstein-Barr Virus (ages 9 & 11) and ever since has lived with chronic fatigue, chronic stomach issues, food sensitivities, sleep disturbances, and anxiety. A year ago I was told by a doctor that she was an “autoimmune kid” and that perhaps there aren’t tests that are sensitive enough to detect WHICH autoimmune condition she was going to end up with.

Seriously?

I’m just supposed to sit back and wait for my daughter to be stricken with an incurable autoimmune disease where her body attacks itself beyond the point of self-repair? No. I refuse.

So, I am diving head first into nutrition plans that support the reduction of inflammation, which I hope will allow her body to rest and heal. Because she has always been drawn to meat, fruits, and veggies, and is allergic to milk and wheat, it was very easy to see that a Paleo lifestyle was right up her alley. Then, I read The Autoimmune Solution, by Dr. Amy Myer, and she takes Paleo to the next level with her variation of the Autoimmune Protocol (AIP). At the moment, I am incorporating both Paleo and AIP recipes into Emma’s daily nutrition plan and keeping close watch to see if her symptoms decrease.

The Instant Pot has changed everything for me as I try to heal my precious girl. I can quickly put together our favorite sweet treat (adapted and inspired from Jennifer Robins’ Paleo Cooking in the Instant Pot Breakfast Cobbler recipe) that has our doctor’s stamp of approval. “Can I have my apples?” is asked by every member of the family every day — this stuff is good! I make a huge batch of “apples” that lasts us two days. The dairy-free yogurt topping has yet to be perfected, but I’m working on it!

(Note from Jaime: When I made this recipe and photographed it, I added pecans. Nuts are not included in Kelley’s recipe for obvious reasons!)

Kelley’s Allergy-Free “Apples”

INGREDIENTS:

4 apples, 4 pears, & 4 plums, chopped
2 tsp ground cinnamon
2 dashes ground nutmeg
1 dash ground cloves
1 tsp gluten free vanilla extract (not AIP)
2 heaping tbsp raw, local honey
1 tbsp chia seeds
1 tbsp vegan “butter”

DIRECTIONS:

Combine all ingredients in the Instant Pot, Steam for 12 minutes, and quick release. Remove the lid and switch to Sauté to cook out all the extra moisture. Sometimes it can take a good 10 minutes, but it all depends on how juicy the fruit was to begin with!

I serve 1/2 cup (warmed up or cold) with 2 tbsp yogurt topping. If you tolerate raw coconut, a sprinkle on top is fun! If you tolerate nuts, be like Jaime and add some! Just be sure the ingredients are clean! You’d be surprised what manufacturers sneak into coconut, for example. Just FYI, I had to buy organic coconut from Publix in order for it to be certified gluten free. Eye roll!!

I wish I could offer you a perfected non-dairy IP yogurt recipe, but I just don’t have it yet. I recently ordered a vegan yogurt starter from Amazon and I hope that does the trick! What I have been making gives us the probiotics we need, but the texture is gritty. I’ll get back to you as soon as I make a smooth, tart, vegan yogurt that excites the whole family!

My number one priority is the health and safety of my family, myself included! I know that food has the ability to hurt us or to heal us. I intend to keep searching for ways to change my daughter’s “fate.” I believe the answer is in the food she eats. Have you allowed medicine to be thy food?

Love and light,

Kelley Anne

This post contains Amazon Affiliate links for products I use and love. All opinions are my own with no sponsorships unless indicated. If you use these links, you help support this blog!

I’m on Day 5 of the 21 Day Fix and my sweet tooth is still recovering from the holidays. I can’t abandon it all together! My husband and I sit together and look longingly into our kitchen each night wishing for bowls of brownies and ice cream. If weight gain was not a consequence, there is no question we would eat ourselves into an oblivion of sugary treats.

But, alas, we are trying to be healthy. I’ve been wanting to make up some of my own recipes for the Instant Pot, so I pursued the web for some apple crisp recipes. They were all full of brown sugar and butter, so I made my own adjustments and came up with something very tasty! I made this gluten-free, but I feel sure you could use whole wheat or regular flour and it would be fine. If you omit the flour altogether you lose the “topping” so I’d keep it in if that is important to you.

The hubby said the only thing missing was ice cream! Maybe another time, honey!

Here is a very bad cell phone photo – I didn’t have my pro camera out because this was supposed to just be an experiment!

Ingredients:
2 Apples – (I left on the peel, but make that your own preference)

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Topping:
2 teaspoon melted coconut oil

1 teaspoon honey

1 teaspoon maple syrup

1/4 cup old fashioned rolled oats

1/2 tablespoon gluten free flour

8-10 crushed pecans

Directions:

Core and chop apples.

Toss apples, cinnamon, and nutmeg in stainless steel bowl that can fit in IP (or any kind of bowl that can withstand the IP) until well coated.
Mix all ingredients for topping in a separate bowl. Spoon over apples.
Place bowl on trivet inside instant pot. Add one cup water to the bottom of the pot.
Cook Manual HP 8 minutes with an 8 minute NP. Release remaining pressure.

If you prefer a crunchier topping, broil 4-5 minutes. Serve and enjoy!

21 Day Fix container counts per serving:
1 Purple, 1/2 yellow, 2 teaspoons

Here is a video tutorial!