Quick Squash Pudding

If you've got some cooked butternut squash on hand, this makes a quick dessert. To cook the squash, split it lengthwise. Remove the seeds and stringy fibers, then place cut side down in a baking dish. Bake at 350 degrees for 30 minutes. Allow to cool, then it's ready for use in this recipe. Another, even simpler option is find a can of butternut squash puree.

Time: 4-5 minutes

• 1/2 C cooked butternut squash
• 1/2 C coconut milk
• 1 Tbsp shredded coconut
• 1 tsp agave nectar
• 1 tsp raw cocoa or carob powder

Mix all ingredients in a small bowl. Chill, serve. You can also experiment with different flavorings - cinnamon, nutmeg, cloves, etc.

Zone info: 1 serving at 2.5 carb blocks, 10 fat blocks



New and Improved Chocolate Balls

I introduced my Paleo Chocolate Balls last year, and got quite a bit of good feedback. However, they didn't impress everyone. I made a batch last year when I was working on the original recipe, then brought them down to where my fiance worked. The girls ended up dubbing them "Bitter Balls". It seems that guys like them, and gals find them a bit bitter, and not sweet enough.

Here is my new, Rochelle approved recipe. I am not going to be making these too often, as they are too tasty to have around!

Time: 15 minutes

• ½ C almond meal
• 1/3 C unsweetened cocoa or carob powder
• 1/4 C chopped pecans
• 4 chopped dates
• 1/4 C coconut oil
• 1 Tbsp agave nectar

Mix all ingredients in a small saucepan. Warm over medium heat for 5 to 8 minutes, until the oil has melted. Mix well. The mixture should form a thick paste. Adjust as needed by adding more oil if it is too dry, or a bit more almond meal if too runny. Form the chocolate into small balls and place them on wax paper. Put the balls into the refrigerator for a few minutes to let the oil solidify, then finish shaping the balls. Store in the refrigerator.

Zone info: 3 balls at 13 fat blocks, 1 carb block


Chocolate Soufflé

Time: 10 minutes prep, 30 minutes cooking

• 1/2 C almond meal (ground almonds)
• 1/2 C egg whites
• 1/4 C unsweetened cocoa
• 1 1/2 Tbsp agave nectar

Place the almond meal and cocoa in a bowl, mix. Place the egg whites in a separate bowl, whip well. Stir the egg whites into the cocoa mixture, add agave nectar. Mix well. Pour the mix into two small custard cups.

Place the cups inside of a larger baking dish. Add water to the large dish until it comes halfway up the sides of the cups. Carefully place into the oven preheated to 350 degrees. Bake for around 30 minutes. The soufflés should rise, and a skewer pushed into the middle should come out clean when they are done. Serve warm, possibly topped with some Paleo Ice Cream! (see Aug. '06 Performance Menu)

Zone info: 2 servings at 1.75 carb blocks, 1 protein block, 10.75 fat blocks




Figgy Pudding

Time: 3-4 minutes

• 10 Mission figs
• 2 Tbsp cashew butter
• water

Place the figs in a small bowl, cover with water. Soak the figs for ~12 hours, then drain the water into a blender. Start the blender, and add the cashew butter. Cut the stems off of the figs, then add them to the blender. Add more water if needed, making a smooth puree. Pour into three small bowls.

Zone info: 3 servings at - 4 carb blocks, ~ 5 fat blocks



Pumpkin Pie

Time: 10 minutes prep, 45 minutes baking

• 3 1/2 C pumpkin puree
• 1/2 C unsweetened applesauce
• 2 eggs
• 1/4 C agave nectar
• 2 Tbsp ground almonds
• 1/2 tsp each of ginger, cloves, cinnamon, allspice, and nutmeg
• 1 C pecans

Combine all of the ingredients except the pecans in a bowl, mix well. Pour into a dish for baking pies. Cover with the pecans. Bake at 350 degrees for 45 minutes.

If the pie is chilled before serving, it will cut and serve much better. It tends to crumble more easily if still warm.

Zone info: 6 servings at - 2.5 carb blocks, .5 protein block, 5.4 fat blocks