Archive for the ‘Uncategorized’ Category

Coconut Flour Pumpkin Muffins

September 29, 2017

Screenshot_2017-09-24-10-41-51-1Ingredients:

¾ Cup Coconut Flour
½ Teaspoon baking soda
¼ Teaspoon salt
1 ½ Teaspoons of cinnamon
½ Cup pumpkin puree
5 Eggs
½ Cup Coconut Oil, melted
½ Cup maple syrup
1 Teaspoon vanilla extract
¼ Cup Coconut Milk
1/2 Cup Chocolate Chips

Instructions:
Preheat oven to 350 degrees.
In a small bowl, mix all dry ingredients together and set aside.
In a medium bowl, beat eggs and mix in melted coconut oil, pumpkin puree, maple syrup, coconut milk and vanilla extract.
Add dry ingredients and chocolate chips.
Mix well and let the batter sit for 3-5 minutes or until coconut flour has absorbed the liquid.
Scoop batter into greased muffin pan.
Fill each muffin tin 3/4 full of batter.
Bake for 30-35 minutes, or until the muffins are golden brown.
Let muffins cool before serving. Store in airtight container in refrigerator.

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Vegan Chocolate Chip Cookies Recipe

January 13, 2017

Vegan Chocolate Chip Cookies Recipe

vegan-chocolate-chip-cookies-recipe

INGREDIENTS:

1 cup nut butter of choice (I recommend chocolate hazelnut butter)
½ cup Bob’s Red Mill Paleo Baking Flour
⅓ cup maple syrup
1 flax egg (1 tablespoon flax + 3 tablespoons water)
1 tablespoon vanilla extract
½ teaspoon sea salt
¼ teaspoon baking powder
½ cup cacao nibs
½ cup dark chocolate chips, minimum 70% cacao
Shredded coconut and extra cacao nibs to top

DIRECTIONS:

Preheat oven to 350 F.
In a food processor, add in chocolate hazelnut butter, paleo flour blend, maple syrup, flax egg, vanilla extract, sea salt and baking powder.
Blend until well combined.
Add in the cacao nibs and chocolate chips and pulse 6-8 until they are well dispersed.
Chill dough for 20 minutes.
Scoop a tablespoon of the dough and shape into cookies and place on baking sheet lined with parchment paper.
Top with shredded coconut and cacao nibs.
Bake for 12 minutes.

 

GREEN CHILE CHORIZO CAULIFLOWER CASSEROLE

November 23, 2016

green-chile-chicken-cauliflower-casserole_1GREEN CHILE CHORIZO CAULIFLOWER CASSEROLE

Ingredients
  • 1 pound chorizo (I was lucky enough to have game meat chorizo, but any sort of ground meat would work)
  • 1 yellow onion, diced
  • 12 ounces diced green chiles (I used canned green chiles)
  • 1 small head of cauliflower, cut into florets
  • ½ teaspoon garlic powder
  • 4 eggs, whisked
  • lots of salt and pepper
  • diced green onions (optional)
Instructions
  1. Preheat oven to 375 degrees
  2. Place a large pan over medium heat. Add chorizo and yellow onion to the pan and brown meat.
  3. Once meat is fully cooked through, add diced green chiles to the pan and mix well.
  4. After everything is mixed, remove from heat and add to a large bowl.
  5. Using a food processor with the shredding attachment, add cauliflower florets and puree until you get cauliflower rice. Place cauliflower rice in bowl.
  6. Add garlic powder, whisked eggs to bowl along with lots of salt and pepper (more salt than pepper) and mix everything together. Remember that the cauliflower will want the flavor.
  7. Add mixture to a greased 9×13 glass baking dish and place in oven. Bake for 45 minutes. Let rest for 5 minutes before eatin’ up. Top with diced green onions, if you’d like!

Almost 5 Ingredient Green Chile Chorizo Cauliflower Casserole

Apple Pie Cupcakes

November 10, 2016
Apple Pie Cupcakes

Prep time
20 mins
Cook time
45 mins
Total time
1 hour 5 mins
Serves: 10-11 cupcakes
Ingredients
For the cupcakes
  • 2 cups almond flour
  • ½ cup maple sugar (or coconut sugar – maple sugar just makes the color lighter)
  • ¼ cup coconut flour
  • ¼ cup tapioca flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • 2 eggs, at room temperature
  • ¼ cup ghee
  • ¼ cup full fat coconut milk
  • 1 teaspoon vanilla extract
For the caramel
For the frosting
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon full-fat coconut milk
  • 1 cup organic powdered sugar, divided
For the apple toppings
Instructions
For the cupcakes
  1. Preheat the oven to 350°F. Line a silicone muffin pan with 10-11 paper liners.
  2. In a large bowl, mix together the flours, maple sugar, baking soda and powder, and salt.
  3. In a medium bowl, whisk together the eggs, ghee, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Batter should be slightly thick.
  4. Use an ice cream scoop to scoop the batter into 10 or 11 lined muffin cups. Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Place cupcakes on a cooling rack to cool completely before frosting.
  5. While cupcakes are cooking and cooling – make the caramel sauce from Juli Bauer’s Paleo Cookbook then set aside.
For the frosting
  1. Place the softened butter in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, scraping down the sides every minute or so, about 5 to 7 minutes—the longer, the better.
  2. Add the vanilla extract and coconut milk and beat for another 2 to 3 minutes, until fully combined.
  3. Turn the mixer off, add 2 tablespoons of the powdered sugar, and then turn on the mixer and process to combine. Repeat until all the powdered sugar has been added and the frosting is thoroughly whipped. Set aside.
For the apples
  1. Place a large saute pan over medium heat. Add ghee along with the diced apples. Let cook and soften for about 10 minutes, tossing every couple minutes. Then add apple pie spice and cook for about 2-3 minutes. Once apples are soft and tender, add 3 heaping tablespoons of the caramel sauce and mix to combine. Set aside.
To build the cupcakes
  1. When cupcakes are completely cooled, use a spoon to add frosting to each cupcake. (I like to build my frosting a little higher on the outsides so the toppings can sit in the middle without moving) Add about 1 teaspoon of caramel sauce to the middle of the cupcake then add about 1 tablespoon of the apple mixture on top. Continue until all cupcakes are frosted and topped! Serve immediately!

Apple Pie Cupcakes

 

STRAWBERRY ALMOND MILK

November 5, 2016

img_0758
Strawberry Almond Milk
Prep time
5 mins
Cook time
10 mins
Total time
15 mins

Serves: 4-6
Ingredients
2 cups diced strawberries
½ cup maple sugar
½ teaspoon vanilla extract
2 cups Pacific Foods Original Unsweetened Almond Milk, chilled
Instructions
Place strawberries, maple sugar and vanilla extract in a small saucepan over medium heat and mix until the sugar begins to melt and the strawberries begin to break down, about 10 minutes.
Add mixture to a blender and blend until smooth then run through a sieve to strain out the seeds.
Place in fridge to cool completely.
Mix strawberry syrup with almond milk and serve!

 

Homemade Cinnamon Applesauce

November 4, 2016

cinnamon-applesauceHomemade cinnamon applesauce

Total Time: 6-8 hours

Serves: 4-6

INGREDIENTS:

  • 10 large apples, peeled, cored and chopped into chunks
  • 1/2 cup water
  • 1 tsp cinnamon
  • 1/2 cup coconut sugar

DIRECTIONS:

  1. Add all ingredients to crock pot and cook on low for 6-8 hours.
  2. When done cooking, mix all ingredients and mash all clumps of apple until desired consistency is achieved.

PINEAPPLE WITH LIME AND MINT

October 9, 2016

pineapple-lime-mint-mainA 1982 guide to picking a pineapple starts off by calling it a “stately leaf-crowned, prickly-skinned fruit with [a] luxurious, juicy, sweet-sour interior” – that’s a little hyperbolic, but fresh pineapple slices do make a nice dessert. This ultra-simple preparation won’t win you any prizes for the fanciest recipe in the house, but it’s easy to stack the pineapple rings so that it looks elegant, and sometimes a plate of fresh fruit is all you really want for a quick dessert.

PINEAPPLE WITH LIME AND MINT

Ingredients

1 fresh pineapple;
Zest and juice of 1 lime;
Fresh mint leaves, minced;

Preparation

  • Slice the top and bottom off of the pineapple. Stand the pineapple up, and slice the sides off.
  • Cut the pineapple into 4 thick slices.
  • Sprinkle the lime zest, lime juice, and minced mint over each pineapple slice and serve.

http://paleoleap.com/pineapple-lime-mint/

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

August 24, 2016

chocolatechipicecreamcookiesCHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Chocolate Chip Cookie Ice Cream Sandwiches
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
Serves: 5 cookie sandwiches
Ingredients
For the Chocolate Chip Cookies:
  • 2 cups (184 g) sifted fine-ground blanched almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine-grain sea salt
  • ⅓ cup (80 ml) raw honey
  • ¼ cup (60 ml) melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 cup (7 ounces/200 g) chocolate chips
For the Vanilla Ice Cream
  • 2 (13½-ounce/400-ml) cans full-fat coconut milk
  • ½ cup (120 ml) pure maple syrup, any type
  • 2 teaspoons vanilla extract
  • ¼ teaspoon fine-grain sea salt
For the Garnish
  • 1 bag (10 ounces/283g) mini-chocolate chips
Instructions
For the cookies
  1. Adjust an oven rack to the middle position. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or nonstick baking mats; set aside. (Note: If you’re working with one baking sheet, allow to completely cool between batches.)
  2. In a large mixing bowl, combine the almond flour, baking soda, and salt. Stir together using a fork until well combined.
  3. In a separate medium-sized bowl, combine the honey, coconut oil, vanilla, and egg. Beat with an electric mixer on low speed until smooth. Add the honey mixture to the almond flour mixture and beat on low speed until combined.
  4. Stir in chocolate chips. Use a cookie scoop to transfer the dough evenly onto prepared baking sheets, about 2 inches (5 cm) apart or 9 cookies per baking sheet. If using one baking sheet, keep remaining uncooked dough refrigerated until ready to bake.
  5. Bake each sheet separately on the middle rack at 350°F (177°C) for 7 to 10 minutes or until the tops and edges are lightly browned. Once the cookies are done, remove the parchment or baking mat from the baking sheet and let cookies cool slightly before using a spatula to transfer them to a cooling rack. Cool completely before assembling. The cookie recipe will yield more cookies than needed. Store extras in an airtight container for up to 3 days.
For the ice cream
  1. Line an 8×8 baking dish with parchment paper or aluminum foil, enough so it hangs over the edges, and set aside. Combine the ice cream ingredients into the pitcher of a blender. Cover with the lid and blend until combined, then transfer the entire pitcher to the refrigerator to cool for 1 to 2 hours. For a quick 30-minute cool down. place the pitcher of ice cream base in the freezer. If the coconut cream separates, just put the pitcher back on to the blender base and process until creamy and blended.
  2. Pour the mixture into the bowl of an ice cream maker and churn it, following the manufacturer’s instructions. Transfer the mixture to the lined baking dish and use a rubber spatula to spread it evenly. Freeze for 2 hours or until completely firm.
For the ice cream sandwiches
  1. To assemble the ice cream sandwiches, remove the ice cream slab from the baking dish by pulling up on the edges of the parchment paper or foil. Lay the ice cream slab onto a cutting board and use a circular cookie cutter the same size as the cookies, or a Wilton size A or B cookie cutter, to cut out 5 ice cream rounds. If the ice cream is very firm, try placing a paper plate over the cookie cutter to protect the palm of your hand and then press down firmly. Use a knife to cut around the cookie cutter and help loosen it if needed. Push the separated ice cream round out through the center of the cookie cutter. Then place each round between two cookies. To garnish, pour the bag of mini-chocolate chips into a large mixing bowl. Pat a hand full of chocolate chips onto the ice cream portion of the sandwich, covering it completely. Enjoy immediately or wrap in parchment paper and place back in the freezer to enjoy later.
Notes
Prep Time: 20 minutes
Cooking Time: 10 minutes
Setting Time: 3 hours
Ready In: 3 hours and 30 minutes
Yield: 5 sandwiches

*You can make the ice cream and cookies the night before so they’re ready to go! This will save you some time in the kitchen. Another time-saving option is to just buy store bought ice cream. There are tons of healthier options out there and you can choose what works best for you, non-dairy, grass-fed dairy, etc. Just soften the ice cream in its container first and then follow the same steps as above. You can also use an ice cream scoop to transfer the ice cream to the cookie, without going through the slab process, it just won’t look as neat

Almost 5 Ingredient Pizza Spaghetti Pie

August 21, 2016

pizzaspaghettipieAlmost 5 Ingredient Pizza Spaghetti Pie

Ingredients
1 large spaghetti squash (about 600 grams)
1 pound italian sausage
½ yellow onion, diced
1 cup pizza sauce (no sugar added)
1 teaspoon dried basil
salt and pepper, to taste
3 eggs, whisked
(optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)

Instructions
Preheat oven to 400 degrees.
Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
Let rest for 5 minutes before serving.

SALMON CAKES

August 14, 2016

salmon-cakes-mainSALMON CAKES

Ingredients

12 oz. cooked salmon, flaked;
2 large russet or sweet potatoes;
3 green onions, minced; (Use just the green parts for low-FODMAP)
1 tbsp. fresh dill, minced;
1 tbsp. Dijon mustard;
1 tsp. lemon zest;
1 egg, beaten;
Lemon wedges; (optional)
2 tbsp. coconut oil;
Sea salt and freshly ground black pepper;

Preparation
Place the potatoes into a medium saucepan and add cold water to cover by at least an inch.
Bring the water to a boil over high heat. Reduce the heat, cover, and let simmer for 15 to 20 minutes.
Drain the water and place the potatoes into a large bowl. Mash with a fork and let cool.
Stir in the salmon, green onions, dill, mustard, lemon zest, egg, sea salt, and black pepper.
Mix everything until well combined.
Form the salmon mixture into equal-sized patties.
Melt the coconut oil in skillet over medium-high heat, and cook the patties for 4 to 5 minutes per side.
Serve the salmon cakes with lemon wedges.