Matcha Green Tea Cookies

Matcha Green Tea Cookies

After travelling to China my first time, I fell in love with Matcha.  When I went into the little corner markets there, in the snack isle, they had a variety of little Matcha Green Tea cookies to choose from.  They were delicious with a delicate sweet green tea flavor!  I get excited about new food ideas and combinations. 🙂   They were so good and mildly sweet, as Chinese desserts tend to be.  Here I have recreated the little green tea matcha cookie using my favorite unsweetened matcha powder.

Matcha Powder

Matcha Powder

Matcha has amazing health benefits as well.  It is cancer fighting, high in antioxidants, boosts memory and concentration, increases metabolism, combats inflammation, oxidation and aging and contains potassium, vitamins A and C, Iron, Protein and Calcium. I use 1/4 cup in this recipe, which comes out to 1/4 teaspoon of matcha per cookie.   I hope you enjoy them as much as my girls and I do.  They are made with almond flour and good fat.

Matcha Cookie Dough Scoops

Matcha Cookie Dough Scoops

Directions:

Preheat your oven to 325 degrees.

Ingredients:

2 Cups Superfine Almond Flour

1/4 Cup Unsweetened Matcha Green Tea Powder

1/4 Cup sliced Almonds

1/4 teaspoon Himalayan Pink Salt

1/4 Cup Clear Honey

1/2 Cup Coconut Oil

1 Egg White

1/4 teaspoon ground Cardamom

1/2 teaspoon Pure Vanilla Extract (no additives beside vanilla & alcohol)

Add coconut oil, honey, egg white, cardamom & vanilla extract to the bowl of a stand mixer fitted with a paddle attachment and whip on medium high for 3 minutes until light and creamy.  Meanwhile, in a separate bowl, combine almond flour, matcha powder and salt.  Add to the wet ingredients just until blended.  Alternatively you can use a hand mixer, it will just take longer to get the coconut oil mixture light and fluffy, about 5 minutes.  Scoop with a tablespoon cookie scoop onto two parchment lined cookie sheets. Take a pinch of the sliced almonds and press into the top of each cookie. Bake at 325 degrees for 11 to 12 minutes. Cool completely.

Makes 24 cookies

Matcha Green Tea Cookies - Grain Free

Eat Your Nutrients!

Eat Your Nutrients!

 

Delicate Butter Lettuce Raspberry Orange Salad w/ Marcona Almonds & White Vinaigrette

Delicate Butter Lettuce Salad

Delicate Butter Lettuce Raspberry Orange Salad with Marcona Almonds and White Vinaigrette

We use all of our senses when we eat, each sense adds something to the experience of eating, but our eyes are huge! This salad is a feast for the eyes, and it has crunch and delicacy.  Living butter lettuce is the lettuce in the clam shell you see everywhere at grocery stores with the root still attached.  It is delicate, tender, a bit buttery, mild, nutritious (Vitamin A and Phosphorus) and very easy to digest.  If you can find marcona almonds they are a Spanish almond similar in texture to macadamia nuts and a fun shape, regular almonds can be substituted as well.

 

Delicate Butter Lettuce Salad with White Vinaigrette

Delicate Butter Lettuce Raspberry Orange Salad w/ Marcona Almonds & White Vinaigrette

Remove the root from the butter lettuce, wash and spin in a salad spinner or pat dry.  Tear into bite sized pieces and add coarsely chopped marcona almonds, raspberries and a peeled halved and sectioned fresh orange.

Whisk together the salad dressing ingredients until emulsified.  You can serve the salad in a big bowl family style, or plate individual servings and drizzle with the White Vinaigrette.

Ingredients:

1 Head of Living Butter Lettuce

1 pint of Raspberries

1 Good Quality Orange

1/2 Cup Marcona Almonds, coarsely chopped

Dressing:

3/4 Cup Olive Oil

1/4 Cup White Wine Vinegar

1 Tablespoon Clear Honey

1 Tablespoon Djon Mustard (no garlic such as Annie’s)

1/2 Teaspoon Himalayan Pink Salt

1/4 Teaspoon Black Pepper

Raspberries and Oranges are rich in Vitamin C, flavonoids, and minerals. The almonds add protein and the dressing healthy fat!  Fat helps you digest the vegetables so you absorb more nutrients.  So, no fat free salad dressing.  You need fat.  It doesn’t taste near as good anyway!

I love to hear your thoughts!

Eat Your Nutrients!

Eat Your Nutrients!

Butternut Chips

Butternut Chips

Butternut Chips

This simple, savory chip recipe will hit the spot!  These chips have a lot of flavor!  I served them with fish.  They are also great with any meat, as a side, or as a snack or appetizer.

Butternut squash contains FodMaps, but allowed on a Low FodMap diet – 1/4 cup to 1/2 cup is the serving size depending on your tolerance level.  (It is a low FodMap diet not a no FodMap diet).  It is a good source of carbs and has more Vitamin A than pumpkin.  It is rich in carotenoids, B-complex and minerals like iron, zinc, copper, calcium, potassium and phosphorus.  I love the flavor of cardamom paired with smoked paprika, and cardamom is helpful for digestion.  Wow!  I am eating food I really love, and it is benefiting my body!  Love it!

Here is a link to a comprehensive SCD/Low FodMap food guide I use, given to me by my practitioner. It is a free guide for Low FodMap/SCD eating.

Ingredients:

1 Small Butternut Squash (If using a large squash double the spices)

2 Tablespoon Coconut Oil, melted

1/2 teaspoon cardamom

1 teaspoon Himalayan Pink Salt

1/2 teaspoon Black Pepper

1 teaspoon Smoked Paprika

Pre-heat oven 400 degrees.  Peel and seed the whole butternut squash.  Slice into thick pieces using a food processor fitted with a slicing blade or a mandolin slicer.  Toss the squash in the melted coconut oil until well coated. Mix the spices, salt and pepper in a small bowl until incorporated with each other, and then sprinkle over squash and toss again. Spread in a single layer on two parchment lined baking sheets.

Butternut Chips

Butternut Chips

Bake 20 minutes until browned.  You decide how crispy you want them.  If you want them really crunchy go longer in the oven, but keep a close eye on them so they don’t over brown.  It is hard not to eat them all! So, hopefully someone will eat them with you. 🙂

I love to hear your thoughts!

Eat Your Nutrients!

Eat Your Nutrients!

Chinese Five Spice Chicken Bites – Paleo

Chinese Five Spice Chicken Bites - Paleo, Soy Free

Chinese Five Spice Powder is Amazing!  It is a combination of Star Anise, Fennel, Black Pepper, Cinnamon and Cloves.  It is a warming blend that pairs wonderfully with meat!  Here I use it to make Five Spice Chicken Thigh Bites using boneless chicken thighs.  This is very kid friendly because of the bite size pieces, and it is slightly sweet with fresh squeezed orange and lemon juices and just a bit of heat with red pepper flakes.  You can turn up the heat by adding more red pepper flakes if you like, but don’t leave them out.  You need them to balance the dish.

Ingredients:

2 1/2 pounds of boneless skinless chicken thighs

3 Tablespoons Coconut Oil

2 Tablespoons of Chinese Five Spice Powder (Gluten Free)

2 teaspoons Ground Ginger

3 Tablespoons of Clear Honey

1/4 Cup Fresh Squeezed Orange Juice

1/4 Cup Fresh Squeezed Lemon Juice

1 1/2 teaspoons Himalayan Pink Salt divided

1/2 teaspoon of Black Pepper

1/4 teaspoon of White Pepper

1/4 teaspoon Red Pepper Flakes

Preheat oven 375 degrees. Quarter each boneless chicken thigh into 4 cubes.  Mix together in a small bowl the Chinese Five Spice Powder, Ground Ginger, 1 Teaspoon Salt, White Pepper and Black Pepper.

Place Chicken Thigh cubes and powdered spice mixture into a gallon ziplock bag and shake until very well distributed.  Get in there and massage with your hands if necessary. 🙂

Mix together the orange juice, lemon juice, honey, red pepper flakes, and the other 1/2 teaspoon salt in a small saucepan and bring to a boil, then simmer until reduced by half. Melt the coconut oil in a large oven safe skillet or fry pan. Add the chicken cubes in one layer (very important for browning, so make sure your pan is big enough).

Sauteing Chinese Five Spice Chicken Bites

Chinese Five Spice Chicken Bites

Brown for five minutes not touching, then flip the cubes and brown 5 more minutes. Pour the reduced sauce over the chicken cubes and transfer to the oven in the pan and bake for 5 minutes.  Viola! Done!  Pour the chicken and sauce into a serving dish and toss a couple times to coat with the sauce.

Eat Your Nutrients!

Eat Your Nutrients!

I love to hear your comments!

SCD Paleo Summer Strawberry Pie w/ Toasted Hazelnut Vanilla-Orange Ice Cream

Summer Strawberry Pie with Toasted Hazelnut Vanilla Orange Ice Cream

Summer Strawberry Pie with Toasted Hazelnut Vanilla Orange Ice Cream

The strawberry patches are starting to ripen here, and there is nothing like the flavor of local berries!  You don’t have to give up treats in moderation on a SCD/Low FodMap diet.  I limit my treats to special occasions and stick to the legal ingredients only.  My daughters love fresh Strawberry Pie! Here is a spectacular pie recipe for when you want to treat yourself and those you love, full of ripe, juicy, nutritious strawberries.

First the crust:

Pie Crust Ingredients:

1 3/4 Cup Superfine Almond Flour (Scooped and Leveled)

1 Egg White

1/4 Cup Organic Shortening

1 tsp. fresh lemon juice

1/4 teaspoon Himalayan Pink Salt

 

Almond Flour Pie Crust

Almond Flour Pie Crust

Preheat your oven 350 degrees. Mix Almond Flour and Salt with a whisk. Cut shortening into the Almond Flour with a pastry cutter (it doesn’t need to be cold).  Add egg white and lemon juice and stir with a fork until it comes together. Press the crust evenly into the bottom and along the sides of a pie pan, crimping the edges as desired.  Bake in the preheated oven fifteen minutes or until starting to turn golden brown and crisp. Cool completely.

Strawberry Pie Filling Ingredients:

5 Cups Organic Strawberries

3/4 Cup Clear Honey

1 1/2 Cups Water

1 Tablespoon Great Lakes Gelatin (orange label)

1 Tablespoon Fresh Squeezed Lemon Juice

1/4 teaspoon Himalayan Pink salt

In a medium sized heavy saucepan, mash 2 cups of the strawberries with a potato masher.  Slice the other 3 cups of berries and place in the cooled pie crust.

Summer Strawberry Pie

Summer Strawberry Pie

To the mashed berries, add the honey, water and salt and bring to a boil.  Once boiling return to a simmer, and simmer the berries for five to ten minutes stirring often.  Stir the gelatin into the lemon juice in a small bowl. Add to the simmering berries and cook for two more minutes whisking to incorporate the gelatin.  Pour the cooked berry mixture over the sliced berries in the crust, evenly.  Refrigerate uncovered until cool, and then cover with wrap until ready to serve!  Make sure you let it refrigerate 4 to 6 hours to fully set up.

Summer Strawberry Pie Filling

Summer Strawberry Pie Filling

I served the pie with my Toasted Hazelnut Vanilla-Orange Ice Cream on top.  The flavors compliment each other very nicely!  You can also serve with Coconut Milk Whipped Cream.

I love to hear your thoughts!

Eat Your Nutrients!

Eat Your Nutrients!

Easy Moist and Tender Pot Roast w/Carrots

Easy Moist & Tender Pot Roast

Easy Moist & Tender Pot Roast

There are many benefits to incorporating grass fed beef into your diet.  A big benefit I like is it contains more conjugated linoleic acid which may protect against heart disease, diabetes and cancer.  It has zinc, iron, potassium and phosphorus, and who doesn’t want more nutrients.  Chris Kresser has a article on the benefits you can read more about here: http://chriskresser.com/why-grass-fed-trumps-grain-fed

I like this pot roast for several reasons. It takes about 3 1/2 hours, but that is oven time not hands on time.  The prep is fifteen minutes and then it goes in the oven and you go about your day.  It is moist every time…..no dried out hard to chew pot roast here.  I make it often, because it is a winner!  There is a lot of flavor, and you can change up the sides depending on what is in season and the time of year.  People will ask you for this recipe. So let’s get to it!

Easy Moist & Tender Pot Roast

Ingredients:

1 – 3 1/2 to 4 pound boneless (grass fed/organic is best) beef chuck roast

Himalayan Pink Sea Salt

Black Pepper

2 Tablespoons Garlic Infused Olive Oil

1 Cup Dry Red Wine (one you would drink such as Syrah or Grenache)

2 Cups Homemade Broth if you are Low FodMap or Good Organic Gluten Free Broth of your choice

1 teaspoon Organic Italian Seasoning

1 teaspoon Organic Parsley

Preheat Oven 350 degrees.

Season your Beef with Salt and Pepper generously.  Using a Dutch oven or other heavy oven proof pot with a lid, heat 2 tablespoons of Garlic Infused Olive Oil over medium high heat.  Add your seasoned roast (make sure oil is hot enough to sizzle when beef is added). Brown five minutes without touching the meat, then flip it and brown five minutes on the other side.  Take the gorgeously browned roast out of the pan and set it on a plate.  Add a Cup of Dry Red Wine to the pan and release all the brown bits, bring to a boil for a minute, then add the broth and seasonings.  Add the roast back to the pot with the burner still on and bring it all just to a boil, then place the lid on your pot and place in the 350 degree oven. Roast for three hours, flipping after an hour and a half.  After three hours remove the roast from the oven and let it sit with lid on for fifteen minutes.  Serve with sides of your choice.  Here it is shown with some sauteed carrot coins.

I love to hear your thoughts.  Eat well, you deserve it!

Eat Your Nutrients!

Eat Your Nutrients!

Toasted Hazelnut Vanilla-Orange Ice Cream

It is that time of year when cold treats taste so good!  I adore the flavor of toasted hazelnuts.  There are flecks of real vanilla beans in this ice cream and a creamy orange flavor which melds beautifully with the toasted hazelnuts.  The vanilla, hazelnut and orange go so well together.  This ice cream is dairy free and egg free.  It is gorgeous and gourmet!  Wow people with this easy and amazing ice cream!

Toasted Hazelnut Orange Ice Cream

Toasted Hazelnut Vanilla-Orange Ice Cream

Toasted Hazelnut Vanilla-Orange Ice Cream

Ingredients:

2 Cups Canned Coconut Milk (Full Fat No Additives)

1/2 Cup Raw Hazelnuts

1/3 Cup Clear Honey

1 Vanilla Bean

1 Teaspoon Pure Vanilla (SCD Legal, no fillers, just vanilla and alcohol)

1 tsp. Great Lakes Gelatin (orange container)

1 Cup Freshly Squeezed Orange Juice

1 tsp. Orange Zest

Preheat oven 350 degrees.  Place whole hazelnuts on a cookie sheet and toast for ten to fifteen minutes until the hazelnuts skins start blistering and the nuts start to brown. Remove from oven and place in a lint free clean dish towel and wrap and let sit for one minute to steam.  This helps release the skins.  Now roll the towl around with the hazelnuts inside to remove most of the skins.  Cool and then finely chop the hazelnuts.  I like my mini Ninja for this or you can do it by hand.

Heat the coconut milk on the stove top until it comes to a simmer.   Split your vanilla bean length-wise and scrape out the seeds with a spoon.  Add the seeds and pod to the heated coconut milk and turn off the burner and steep for ten minutes.

Remove the vanilla bean pod and discard then whisk in the remaining ingredients except the hazelnuts.  Chill completely at least 6 hours.  You can do this step a day ahead of freezing the ice cream too.  Put the ice cream in your ice cream maker and add the hazelnuts and freeze the ice cream.  Serve! Yum!

Toasted Hazelnut Orange Ice Cream

Toasted Hazelnut Vanilla-Orange Ice Cream

This ice cream is spectacular with my Summer Strawberry Pie.  (recipe coming soon!) The flavors complement each other in a delicious way!

I love to hear your thoughts!

Eat Your Nutrients!

Eat Your Nutrients!

 

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