Beachside Kitchen

Paleo

Chocolate Pudding Brownies

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Confession: I under-bake every batch of brownies. In my opinion, there’s nothing better than a gooey, rich, chocolate brownie that just about needs to be eaten with a spoon. Top it off with some vanilla ice cream, and I’ll be singing from the heavens in no time. 

These chocolate pudding brownies are seriously to die for. They taste like a mix between dark chocolate pudding and molten chocolate cake. And the best part is, they’re filled with nutritious ingredients including zucchini, fiber-rich flax seed, and protein packed collagen peptides. 

Totally paleo, dairy free, and refined sugar free!

If you don’t have collagen on hand, then skip that ingredient (no need to substitute). And if you don’t wanna add flax, then skip the flax + almond milk. I haven’t tested the recipe without either, but hey, you do you baby. LIVE DAT TRUTH!

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Chocolate Pudding Brownies

Ingredients

Brownies

  • 3 tbs ground flax + 3 tbs almond milk
  • 1/2 cup Seeds Of Collaboration Tahini
  • 1 1/4 cup shredded zucchini squeeze out moisture
  • 2 scoops Ancient Nutrition collagen peptides
  • 1 tbs coconut oil melted
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 1 egg
  • 1/2 cup + 2 tbs cocoa powder
  • 2 tbs coconut flour
  • 1/2 tsp baking soda
  • Pinch of salt
  • 3 oz chopped dark chocolate about 1/3 cup

Chocolate Drizzle (Optional)

  • 3 tbs chopped dark chocolate
  • 1 tsp coconut oil

Instructions

  • Heat oven to 350.
  • Whisk together flax and almond milk.
  • Add tahini, zucchini, egg, collagen peptides, coconut oil, vanilla, maple syrup, and coconut sugar.
  • Mix until well combined.
  • Add dry ingredients fold together.
  • Then add chocolate chips.
  • Bake for 25-30 minutes until toothpick comes out with wet crumbs. Let cool completely.
  • Meanwhile, melt chocolate and coconut oil, then drizzle all over brownies.
  • Slice, serve, and DEVOUR.

Whole30 Egg Bowl

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When you hear “no gluten, no grains, no dairy, no sugar, no processed foods”, it can be pretty intimidating to figure out what the heck you’re going to eat. But doing Whole30 doesn’t have to be tasteless or a total headache. Rather, you can enjoy crazy flavorful and filling meals all month long. 

I have some variation of this bowl every week, and it’s an absolute favorite. All you really need to keep my happy is a couple simple ingredients cooked well.

CBD Brownie Fudge Balls

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I have a serious sweet tooth. Any time of the day, any day of the year, I’m ready to nosh on some serious desserts. But I don’t want my blood sugar bouncing all over the place, and want to feed my body nutrient-dense foods that will keep me feeling strong and healthy for years to come. Solution: make healthy, homemade desserts that taste decadent while filling your body with good-for-you ingrdeints.

These CBD Brownie Fudge Balls fit the ticket. They’re chewy rich chocolatey heaven packed with protein, healthy fats, fiber, and crazy clean ingredients.

I snuck in some added benefits with collagen peptides for protein and gut health, as well as some CBD to help manage chronic pain, sleep better, and chill out. If CBD isn’t your thang, you can just use normal coconut oil instead. And if you don’t have collagen peptides, you can always sub for another tablespoon or two of almond flour.

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CBD Brownie Fudge Balls

Ingredients

  • 1 cup raw walnuts
  • 1 cup Bob's Red Mill almond flour
  • 10 Imperfect Produce dates soak in boiling water 10 mins
  • 3 tbs cacao powder
  • 1/4 cup Blueridge Hemp chocolate CBD coconut oil
  • 1/4 cup hemp seeds
  • 4 scoops Vital Proteins collagen peptides
  • Pinch of salt

Instructions

  • Blend all ingredients in a food processor until a sticky ball forms
  • If you want them firmer, add more nuts or almond flour
  • Roll into balls, sprinkle with flaked salt or roll in cocoa powder
  • DEVOUR

Whole30 Buffalo Chicken

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Shredded Whole 30 buffalo chicken is my current obsession. I seriously can’t get enough of this recipe: it’s so flavorful, juicy, and insanely easy to make! It’s the perfect make-ahead meal, and makes amazing leftovers all week long. 

 There are also so many ways to serve this up: stuffed in a baked sweet potato, paired with some roasted veggies and avocado ranch, or even tossed with some zoodles. Pretty much any combo is insanely delicious, so you can’t go wrong.  

You can make the chicken in a slow cooker, Dutch oven, or instant pot (or hell, a covered glass baking dish) aka it works for errrbody’s cooking style.

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Whole30 Buffalo Chicken

Ingredients

  • 1 lb chicken breast
  • 1 lb boneless skinless chicken thighs
  • 1 cup "The New Primal" medium buffalo sauce
  • 2 tbs ghee
  • 3 tbs coconut aminos
  • Hefty pinch of cayenne optional

Instructions

  • Place all ingredients in pot of choice.
  • COOK: Slow cooker (4-6 hours on low), Dutch oven/covered glass baking dish (2.5 – 3 hours at 280), Instant pot (8 mins manual setting)
  • Shred chicken with two forks, then stir back into sauce.
  • Top with @primalkitchenfoods ranch (or any ranch you want!)

CBD Chocolate Chip Cookies

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Is it just me, or do chocolate chip cookies really bring you back to childhood? There’s something about the smell of fresh baked cookies wafting through the kitchen that makes me feel cozy, cared for, and real excited to get down with some sweet treats. 

Well I took this childhood favorite, and gave it a major adult upgrade: CBD. 

CBD is short for cannabidiol, a chemical compound from the cannabis plant. It’s a naturally occurring substance that’s used in products like oils and edibles to impart a feeling of relaxation and calm. Unlike its cousin tetrahydrocannabinol (THC), it’s not psychoactive, and federally legal in all 50 states. There have been numerous benefits attributed to CBD, including improved sleep, decreased stress, and improvement in pain and inflammation. 


While I can’t speak to everyone’s experience with CBD, personally I’ve really benefited from adding it to my routine. I’ve noticed SUCH an improvement in my sleep and managing my stress. I fall asleep faster, stay asleep longer, and wake up fewer times throughout the night. Additionally, it helps with my racing brain before bed, and generally mellows my internal stress levels. 

I will note that I haven’t seen much of an improvement in my chronic pain with CBD oils, but have found some help with CBD creams. I’m by no means advocating that it’s right for everyone, but I have personally had a very positive experience with trying it out. 

Back to the cookies! This recipe is vegan, paleo, and refined sugar free – but most importantly DELICIOUS. You could always omit the CBD oil.

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CBD Chocolate Chip Cookies

Ingredients

  • 2 flax eggs 2 tbs flax, 5 tbs water
  • 1 cup Wild Friends almond butter
  • 1 tsp vanilla extract
  • 3 full droppers Sunday Scaries CBD
  • 1/2 cup coconut sugar
  • 1/2 cup + 2tbs almond flour
  • 1/2 tsp baking soda
  • 1/4 cup Nativas Organics cacao nibs
  • 1/3 cup Enjoy Life Foods dark chocolate chips

Instructions

  • Heat oven to 350
  • In a big bowl, mix together flax and water to make flax egg. Let gel for 15 mins.
  • Add almond butter, vanilla extract and CBD oil and mix until combined.
  • Mix in coconut sugar.
  • Add almond flour and baking soda.
  • Fold in cacao nibs and chocolate chips.
  • Scoop into balls, and top with a few more chocolate chips.
  • Refrigerate for 30 minutes.
  • Bake for 10-12 minutes. Let cool completely. Sprinkle with flakey sea salt.
  • DEVOUR.

Peanut Butter Blondies

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I love me a blondie. It’s like a cookie and a brownie had a lovechild and then you could devour the gloriousness all day long. These peanut butter blondies are packed with nutritious ingredients. From healthy fats (in the peanut butter and almond flour), to protein (from the eggs, almond butter, and peanut butter), to a low glycemic sweetener (coconut sugar and deep dark chocolate). 

These are paleo, gluten free, refined sugar free squares of GOODNESS. 

I highly suggest slightly under-baking these, to keep this middle nice and gooey. But hey, that’s just me. Also wonderful served warm with some vanilla ice cream – it’s straight heaven. 

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Peanut Butter Blondies

Ingredients

  • 1/2 cup peanut butter
  • 2 eggs
  • 2/3 cup coconut sugar
  • 2 tbs maple syrup
  • 1 tbs coconut oil
  • 1 cup almond flour
  • 2 tbs coconut flour
  • 1 tsp baking soda
  • 3/4 cup chopped dark chocolate

Instructions

  • Heat oven to 350.
  • Cream together eggs and sugar.
  • Then add maple syrup, peanut butter, coconut oil and mix to combine.
  • Stir in dry ingredients.
  • Add in chocolate (keep a few chunks to place on top). Pour into lined 8×8 pan. Add extra chocolate to the top.
  • Baked at 350 for 17-20 minutes or until just golden at the edges, and still a tad gooey in the middle.
  • Top with flaky sea salt.
  • Slice and DEVOUR!

Paleo Chocolate Cupcakes

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Let’s talk about the CUPCAKES. They have a rich chocolate flavor with a texture that almost feels like a brownie, somewhere between dense and fudgy but still cakey. Pretty much heavenly! 

The best part: these have no grains, gluten, or dairy! You can use any frosting you like, or leave them unfrosted if that’s how you like to roll. I used Miss Jones Bakes vegan frosting – storebought but tastes homemade!

This recipe is from @paleoglutenfreeeats – one of my favorite blogs in the biz. She specializes in simple desserts that are 100% paleo, but taste just like the most decadent original. On her site it’s called the “blackout chocolate cake” and SHE NAILED IT 💯.

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Paleo Chocolate Cupcakes

Ingredients

  • 2 cups raw sweet potato minced
  • 2 organic free range eggs
  • 3/4 cup cocoa powder
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar
  • 1/4 cup coconut flour
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt

Instructions

  • Preheat oven to 350. Line cupcake tin with liners.
  • In a food processor mince sweet potato. Then in a blender combine all remaining ingredients for until smooth.
  • Scoop batter into cupcake tins. Fill all the way (they don’t rise too much). Bake on 350F for 20-25 minutes or until toothpick comes out with a few wet crumbs.
  • Let cool completely then top with frosting of choice.

Caramelized Banana Bread

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Banana Bread is one of my all time favorite recipes. While old school banana bread is loaded with oils, refined sugars, and gluten galore, I’ve found that the healthified version is equally as rich, fluffy, and satisfying. But then I had an epiphany: I SHOULD CARAMELIZE THE BANANAS! 

It sounds way more difficult than it actually is, I promise. The extra 5 minutes will give your banana bread a whole new flavor profile: deep caramelized goodness, a bit denser texture, and ohh baby is this loaf moist. 

Bonus points: it’s still paleo, grain free, and refined sugar free. So give it a whirl and caramelize those bananas – it’s sure to impress at any weekend brunch. 

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Caramelized Banana Bread

Ingredients

  • 3 bananas sliced
  • 1 tbs Vital Farms grass fed butter
  • 3 tbs Brandless Life coconut sugar
  • 3 Chino Valley Ranchers eggs
  • 1 tsp vanilla extract
  • 1/2 cup Wild Friends classic creamy almond butter
  • 1/2 cup almond flour
  • 2 tbs Bob's Red Mill coconut flour
  • 1 tsp baking soda
  • 2 scoops Further Foods collagen peptides totally optional!.
  • Pinch of salt

Instructions

  • Heat oven to 350.
  • Melt butter in a skillet, then add sliced banana and coconut sugar. Carmelize for a few mins until golden. You don’t want burnt bananas! Let cool to room temperature.
  • Add eggs, caramelized bananas, almond butter and vanilla extract to a big bowl and mix until smooth. I suggest using a hand mixer or stand mixer.
  • Add dry ingredients.
  • Option to add banana for topping, or chocolate chips.
  • Bake at 350 for 40-50 mins or until toothpick comes out with a few wet crumbs (start checking when you smell that banana bread goodness).
  • Let cool before serving.

Fluffy Paleo Banana Muffins

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I’m seriously addicted to these muffins. While a lot of paleo treats can get quite dense, which is amazing for brownies and decadent cookies and all that jazz, when I think of muffins I want something fluffy and a little on the lighter side. Thus, these fluffy paleo banana muffins were born! 

You can bake these as muffins or a bread, and just adjust for cooking time. I also love how customizable they are: use any nut butter that floats your boat, and get creative with mix-ins. I love chocolate chips (because chocolate will always have my heart!), but walnuts or pecans would be lovely, as well as fresh berries or dried fruit! 

Made with just two tablespoons of maple syrup, and packed with nutrient dense ingredients like almond butter and almond flour, these muffins make a perfect breakfast treat that won’t throw your blood sugar all over the place.

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Fluffy Paleo Banana Muffins

Ingredients

  • 3 bananas mashed
  • 1/2 cup almond butter
  • 3 eggs
  • 2 tbs maple syrup or honey
  • 1 tsp vanilla extract
  • 1/2 cup almond flour packed
  • 3 tbs coconut flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • Pinch of salt
  • Any mix-ins you want chocolate chips, blueberries, nuts, etc!

Instructions

  • Heat oven to 350. Using a hand mixer, mix wet ingredients until well combined. Add dry ingredients and mix until well combined.
  • Grease muffin tins with coconut oil.
  • Scoop into tins until 3/4 full.
  • I sprinkled some chocolate chips on top.
  • Bake 14-18 minutes or until a toothpick comes out with a few wet crumbs (start checking when you smell that banana baked goodness)
  • DEVOUR.

Notes

if you choose to make this as a banana bread, pour into a lined 8×4 tin, and bake at 350 for 40-55 minutes or until a toothpick comes out with a few wet crumbs.

Tahini Collagen Cookie Dough Bars

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Wow. Just wow. I really nailed these. Not to toot my own horn, but TOOT TOOT! 

I was always the kid who made cookies or brownies just so I could most of the batter. And honestly I haven’t changed much from those days. But avoiding salmonella and/or a stomach ache seems like a pretty good idea, so I developed a recipe that gives me all the happy dance wiggles of sneaking bites of cookie dough from the mixing bowl. 

These Tahini Collagen Cookie Dough Bars are incredibly rich and satisfying, while packing a sneaky nutritional punch. Sourcing some quality protein from the collagen peptides (here’s a great article explaining the benefits of collagen), fiber and minerals from the almond flour and tahini, as well as antioxidants from dark chocolate, this is a cookie dough you can feel good about eating!

You can also customizable this recipe based on your food preferences or what you have on hand. For example, you can use any nut/seed butter in place of tahini. And if you don’t have collagen you can swap for more almond flour or even use protein powder (though I haven’t tested with protein powder, fair warning!).

This recipe is paleo, dairy free, and refined sugar free, with no baking required. Pro tip: they’re even better 2nd and 3rd day, if they last that long.

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Tahini Collagen Cookie Dough Bars

Ingredients

For Cookie Dough

  • 1/2 cup tahini
  • 1/2 cup almond flour
  • 1/4 cup maple syrup
  • 1/4 cup collagen peptides
  • 1 tbs coconut oil
  • Pinch of salt
  • 1/3 cup dark chocolate chips

For Chocolate Topping

  • 1 bar signature dark chocolate
  • 1 tsp coconut oil

Instructions

  • Mix together cookie dough ingredients . The dough will be a bit crumbly, but stick together if you roll it into a ball. it feels too dry, add another tbs of coconut oil.
  • Fold in chocolate chips.
  • Line a 8×4 bread pan with parchment paper.
  • Press dough into pan.
  • In a microwave or double boiler, melt together chocolate and coconut oil. Pour the chocolate mixture over the cookie dough.
  • Refrigerate 30 mins or until hardened.
  • Sprinkle with flaky sea salt, slice, and DEVOUR.