I’ve known Jennifer from Predominantly Paleo for a few years now and in those few years, she keeps cranking out more and more cookbooks. This woman does not sleep. First, the Down South Paleo cookbook arrived at my house and not long after The New Yiddish Kitchen showed up. AND THEN The Paleo Kids Cookbook came. Back to back to back. And every single one of these cookbooks is filled with different recipes that keep you inspired in the kitchen and never feeling deprived when it comes to a grain-free diet.
Recently, The Paleo Kids Cookbook came and I fell in love with that one the most. Not because I like children (no way, Jose) but because all the recipes are recipes that remind you of your childhood and make you excited to cook. She’s taken some recipes as simple as cereal and made it into an easy and kid-friendly recipe. With each page you turn, you surprised but what she was able to make paleo and how incredibly simple that recipe really is.
Here are some of the recipes I definitely want to try out ASAP!
- French Toast Sticks
- Mini Pizzas
- Grilled Cheese
- Soft Pretzels
- Sweet Potato Bacon Tots
- Brown Sugar Cinnamon Toasted Pastry
Jennifer gives you so many sections in her book to help you stick to your guns when it comes to healthy choices in your own house. She has a breakfast section, main entrees, healing foods, snacks, sides, smoothies, breads, dips, treats, and even shows you 5 different ways to create a healthy lunch and ways to feed a paleo baby!
But what’s honestly the biggest part of this cookbook is showing you that you can get your kids involved, you can show them how healthy eating choices can be fun and exciting, and you can pave a better future for them. Look around at your neighborhood or kids school or community: the children are not being given the right tools to understand how important food is. All we are taught that if it tastes good – eat it. I truly wish I had been given the opportunity to understand what I was eating would affect me later on. If we can take responsibility for our own health, we can do the same for our children. Even though it may not always be easy because of all the sh*t that is out there, we can do it. And we can change the future one child at a time. And that’s exactly what Jennifer is doing in The Paleo Kids Cookbook. She’s changing the world with a simple recipe and by showing kids that eating healthy is EXACTLY delicious.
Which is exactly why I chose this cake pop recipe for Halloween to share with you all! Just because Halloween is here doesn’t mean it’s a day you need to forget about your health or your children’s health. It’s just another opportunity to show everyone that better choices can be made when crap food is around. By making your own delicious treats with your family, you can show them the love and excitement that goes into preparing your own food and prove to them that delicious really is extremely tasty! You could even dress up these cake pops even more by dipping them in naturally dyed sprinkles or adding on some fake plastic spiders on and around the serving plate. Don’t let this holiday side track you. Don’t wake up on November 1st with regret. Take responsibility for you and your families lives and make better options for everyone. You can do this. You can pave a better future for this world. And you can start by checking out Jennifer’s new book: The Paleo Kids Cookbook! Hope you guys love it as much as I do!!
- ¼ cup (60 grams) olive oil, ghee, melted palm shortening or avocado oil (I used avocado oil)
- ½ cup (120ml) maple syrup
- 6 eggs
- 1 teaspoon baking soda
- ½ cup (60 grams) tapioca starch
- ½ cup (48 grams) coconut flour
- 2 tablespoon (20 grams) potato starch
- 1 teaspoon vanilla extract
- pinch of sea salt
- ½ cup (112 grams) soy and dairy-free chocolate chips
- ¼ cup (60 grams) coconut oil
- Preheat the oven to 350 degrees F.
- Combine all the cake pop ingredients in a mixing bowl or blender and mix until well combined and free of lumps. Once smooth, pour the batter into the bottom half of the generously greased cake pop pan, and then secure the top half of the pan. Bake for 15 to 18 minutes.*
- While the cake pops are baking, melt the coating ingredients. You may either microwave them in 30 second increments until completely melted and combined. Or you may melt them over a double boiler on the stovetop. To do this, bring 2 cups (475ml) of water to a paid boil over high heat and place a slightly smaller saucepan over the top of the one holding the boiling water. Place your coconut oil and chocolates in the top saucepan and stir until the mixture begins to melt from the heat of the boiling water below. Once melted, remove the saucepans from heat and set aside.
- Remove the cake pops from the oven and gently remove the top half of the cake pan. Use a utensil if necessary to help remove them. Insert a lollipop stick into each of the cake pops. Dip one at a time until each is coated thoroughly. Place the cake pops onto a piece of parchment paper to allow the chocolate to solidify once again. If you want to decorate them further, you can add naturally dyed sprinkles at this time.**
- The batter made about 36 cake pops!
**I dipped the cake pop in the chocolate then placed them in the fridge to solidify then dipped them once more for a second coat and back into the fridge to solidify once more before serving.
More Halloween Treats!
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