Spring always gets me thinking of the lavender fields!
I have to say that lavender is one of my favorite perennials and scents. Have you ever walked through a lavender field? I visit a lavender farm at least once a year, and the smell of the lavender is heady! It is also lovely in baking when used subtly to enhance other flavors like honey or lemon.
Here is a picture I snapped last Summer when I was visiting a lavender farm in Northern Michigan! Heady! This is where I get my culinary lavender, but you can also find it on Amazon.
Today I am making a cookie that is just lovely for Springtime, and it has local honey and culinary lavender in the recipe!
When using lavender for baking, choose culinary lavender. While almost all lavender can be used in cooking, culinary lavender is the sweetest.
1/2 Cup of Coconut Butter (softened a few seconds in the microwave)
1/3 Cup of Honey
2 Tablespoons of Coconut Flour
2 Tablespoons of Gelatin
2 Tablespoons of Coconut Milk
1 Teaspoon of Culinary Lavender, Crushed (I used a mortar and pestle)
1/4 Teaspoon of Sea Salt
1/4 Teaspoon of Baking Soda
A pinch of Vanilla Bean Powder (or 1/4 teaspoon of Vanilla Extract if not making AIP)
Directions:
With an electric hand held mixer, beat together the coconut butter and honey until creamy. Add the coconut milk and beat. Beat in the shredded coconut. Sift together the crushed lavender, coconut flour, gelatin, baking soda and salt. Beat into the macaroon dough until completely incorporated. The dough will be stiff.
With a tablespoon cookie scoop, scoop the macaroons and place them on a parchment lined baking sheet.
Bake in your preheated oven for 10 minutes, or until the tips of the coconut are turning a golden brown. Remove from the oven, and cool completely. Enjoy!
Makes 16
*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog. Thanks! 🙂
Valentine’s Day is fast approaching, and with it hopefully some wonderful Spring weather!
We all want to feel a little extra special on Valentine’s Day! I happen to like cookies!
I also like icing on cookies, especially when they are big heart shaped ones that I can add a splash of natural pink icing to for Valentine’s Day!
This is a small batch of six cookies that are a little bigger than average. I made them with all natural ingredients free of many allergens, including no eggs, nuts, dairy, gluten or grains. They are AIP Paleo friendly!
They have a crunchy texture and a toasted nut like flavor without nuts!
In a medium mixing bowl with a hand held mixer, beat your gelatin into the avocado oil. Add the coconut sugar, coconut butter (softened in the microwave for about ten seconds) and honey. Beat until creamy and smooth.
Next add in the coconut flour, arrowroot, vanilla powder, salt, baking soda, and cream of tartar. Beat well. Finally, add in the shredded coconut, and beat until incorporated. The dough will resemble crumbs. Dump the dough out onto a parchment sheet, and form a ball. Press the ball flat, and add a second sheet of parchment on top so you can roll out the dough without it sticking to your rolling pin. Roll the dough to 1/4 inch thickness. Use a heart shaped cookie cutter to cut out the cookies. I used a 3 3/4″ Wilton cookie cutter which made 6 cookies.
Carefully move the cookies to a parchment lined baking sheet.
Bake for approximately ten minutes until the cookies are brown on the edges. Remove from the oven and cool completely on the cookie sheet. Don’t attempt to move the cookies until they are cool, or they will break. Once cooled they are sturdy.
Beat the ingredients together and spread a heart shape onto your cooled cookies leaving a 1/2 boarder all around.
Makes 6
Happy Valentine’s Day!
*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog. Thanks! 🙂
Sheet pan meals are a quick and easy way to get a full meal on the table. This Italian dish has lean pork tenderloins, butternut squash and red cabbage! The tenderloins are tender and juicy, and the secret ingredient that’s not so secret is truffle salt! If you have never used it before, it is a fantastic way to add umami. I am obsessed with it lately! Also, the combination of Three salts……a pink, a smoked, and a truffle salt, all used judiciously, makes this pork crusty and oh so good!
You can serve this as a meal in itself! It is Plenty! But, you can also bump it up real fast by adding some cooked leafy greens on the side like the Swiss Chard shown above and some Kelp Noodles! Your choice! Keep going! The recipe is next!
Italian Sheet Pan Pork Tenderloin and Vegetables
Ingredients:
2 Pork Tenderloins
1 Small Red Cabbage (shredded by hand with a knife)
1 Medium Butternut Squash (peeled, seeded and cubed)
Preheat your oven to 400° degrees F. On a Large Sheet Pan, toss the shredded cabbage and cubed butternut squash with two tablespoons of good olive oil and 1/4 teaspoon of pink salt.
Place the vegetables in the preheated oven and bake for 20 minutes. Meanwhile, mix together the remaining herbs, spices and salts, including the second 1/4 teaspoon of the pink salt. Make sure to crush your smoked salt before blending in the other spices, because it is a little chunkier salt. Coat the pork tenderloins with the seasoning you just prepared. In a non-stick skillet, add 2 Tablespoons of Olive Oil. Sautee the pork tenderloins over medium high heat until browned on both sides. Set aside until the twenty minutes have passed for the vegetables in the oven.
Now, add the browned pork tenderloins to the top of the vegetables that have been roasting. Roast an additional twenty minutes, or just until the pork reaches an internal temperature of 145°F. Remove the sheet pan from the oven, and let the tenderloins set for ten minutes before slicing.
Make these crunchy cookies reminiscent of banana cream pie and pecan sandies.
They have a wonderful caramel banana flavor and the texture of a pecan sandie.
Using banana chips is they key to the crunch! I crushed the banana chips to resemble chopped nuts, and stirred them into the dough. Then I sprinkled some extra crushed banana chips on top.
You can use honey or maple syrup in this recipe.
Banana Crunch Cookies
Ingredients:
1/2 Cup of Banana Chips (I use these. The ingredients are just bananas and coconut oil)
1/4 Teaspoon of Vanilla Powder (Vanilla Extract if not strict AIP)
1/4 Teaspoon of Ground Cinnamon
1/4 Teaspoon of Ground Mace
1/4 Teaspoon of Sea Salt
1/4 Teaspoon of Baking Soda
1/4 Teaspoon of Cream of Tartar
Directions:
Preheat your oven to 350° degrees F.
Lay out a cookie sheet lined with parchment paper.
Crush the banana chips using a small food processor (or you can put them in a ziplock back and pound them with a rolling pin until they resemble small chopped nuts).
In a medium mixing bowl, add the avocado oil. Then, sprinkle the oil with the grass fed gelatin, and beat with an electric hand-held mixer. Add the coconut sugar and honey, beat. Soften the coconut butter in the microwave for a few seconds, then add it to the bowl and beat until creamy and incorporated. Add the coconut flour, vanilla powder, cinnamon, mace, sea salt, baking soda and cream of tartar and mix until combined. Add 3 tablespoons of crushed banana chips to the cookie dough and mix. Reserve the remaining crushed banana for the tops. Using a tablespoon cookie scoop, scoop up the dough, then pack it firmly into the scoop before releasing it onto the prepared cookie sheet. You will have 9 cookies. Flatten each cookie with the palm of your hand. Sprinkle the remaining crushed banana chips evenly onto each cookie. Bake in your preheated oven for 9 minutes.
Is liver my favorite? No. But the benefits of grass fed liver cannot be ignored, and my favorite way to eat it is a pate, which is quite delicious. Those who try it unknowingly, for instance on a platter of cheese, crackers and dips, have been known to say “Mmmm! What is this?” Yes, it’s perfectly true!
I remember a similar experience with squash substituted for pumpkin in pie. When I was a child, we would play with our neighbors outdoors almost daily all Summer long. One of my friends swore up and down that he thought squash was disgusting and never to be touched with a ten foot pole! Until one day he tried My Mother’s “pumpkin” pie which she had made with winter squash from our garden. He said “Man, this is the best pumpkin pie I have ever had!” I couldn’t wait to tell him, with relish, that it was squash! Beef liver is a nutritional powerhouse packed with vitamins. It is a powerful superfood and has been included in traditional diets for thousands of years. Liver is the best source of B12. It is also high in active Vitamin A (retinol) that our bodies don’t have to convert like we do plant based Vitamin A (carotenoids). Liver is also high in Iron, B6, Folate, Biotin, and small amounts of copper, chromium and selenium.
I have flavored this pate with herbs, spices and aged balsamic. It is anything but plain. I used US Wellness Meats Grass Fed Beef Liver in this recipe. You can also find good grass fed beef liver locally at Farm Markets or from your local Farmer.
Beef Liver Pate
Ingredients: 1 lb. of Grass Fed Beef Liver, sliced
2 Cups of Chopped Red Onion
1/4 Cup of Aged Balsamic Vinegar
2 Tablespoons of Olive Oil
1 Tablespoon of Dried Rosemary
1 Tablespoon of Dried Marjoram
1 Tablespoon of Dried Thyme
1 Tablespoon of Turmeric Powder
1 Tablespoon of Apple Cider Vinegar
1/2 Teaspoon of Garlic Powder
1/2 Teaspoon of Sea Salt
1/2 Teaspoon of Dried Lemon Peel
Directions: In 1 Tablespoon of Olive Oil, Sautee the Beef Liver sprinkled with 1/2 teaspoon of sea salt over medium high heat. Cook on one side for five minutes, then flip the liver and cook on the other side until it is cooked through.
Remove the liver from the pan and set aside. Add the other tablespoon of olive oil to the pan and the chopped red onion. Cook until tender. Sprinkle the rosemary, marjoram, thyme, garlic powder, turmeric, and lemon peel over the onions. Then, cook, stirring until the herbs, spices and onions are fragrant. Add the apple cider vinegar to the pan and deglaze, scraping all the brown bits off the bottom. Add the 1/4 cup of aged balsamic and stir and cook for 30 seconds.
In a food processor, add the cooked liver and the onion mixture. Process until you have a smooth spread, being sure to scrape down the sides a few times. Put your pate in a pretty serving dish, and refrigerate until thoroughly chilled. Before serving, add a pretty spring of fresh herbs to the top like parsley or basil.
Quick and Easy is one of the things I love about mug muffins! Not to mention they are personal sized, can be eaten warm, and are fresh as fresh can be. This AIP Paleo Mug Muffin comes together fast and has a half cup of carrots in it.
It also contains healthy fat, a touch of honey syrup and a gelatin egg. If you have a Ninja Express Food Chopper like this, the carrots shred finely in seconds, and it’s under $20. I use it a lot in the kitchen!
Here’s the recipe. You can make this muffin in about ten minutes start to finish!
AIP Carrot Cake Mug Muffin with Blueberries and Coconut
Ingredients:
1/2 Cup of Finely Shredded Carrot (about 2 medium) It should look like rice in consistency
2 Tablespoons of Coconut Flour
2 Tablespoons of Coconut Oil (melted) or Avocado Oil
1 Tablespoon of Pure Honey
1/4 Teaspoon of Ground Cinnamon
1/8 Teaspoon of Ginger
1/8 Teaspoon of Cloves
1/8 Teaspoon of Mace
1/8 Teaspoon of Baking Soda
A Pinch of Salt
1 Gelatin Egg – Instructions in the directions -(You will need 3 Tablespoons of water and 1 Tablespoon of Gelatin like this)
2 Tablespoons of Dried Blueberries (like these) These do contain less than 1% Sunflower Oil, so if you want to avoid that substitute organic raisins.
1 Tablespoon of Shredded Unsweetened Coconut
See the Batter in the photo above ready to microwave.
Directions:
Add the coconut flour, salt, baking soda, and spices to a bowl and sift with a whisk. Stir in the shredded carrot. Add the melted coconut oil or avocado oil and honey and whisk.
To make your gelatin egg, stir together one tablespoons of grass fed gelatin and one tablespoon of cold water in a bowl big enough to whisk in more hot water in a minute. Let it gel. Now, add two tablespoon of boiling or very hot water and whisk until the gelatin melts and is frothy. Put is back in the microwave for ten seconds if necessary. Whisk the gelatin quickly into the batter with a fork before it sets up. Then, fold in one tablespoon of dried blueberries. Put the muffin batter into a microwave safe mug. Sprinkle on the remaining tablespoon of dried blueberries and the shredded coconut. Microwave on high for 3 minutes. Done!
This refreshing drink is bursting with vitamin C and skin glowing Mango! The real ginger aids in digestion and is delicious with the other flavors and sparkling water. It is delightful!
I am not on the low carb band wagon. I actually tried it a few years ago, and found that the activity levels I sustain all day, and my hormone balance, requires moderate carbohydrates, and the benefits of fruit in my diet were fiber, vitamins, minerals, phytonutrients, disease risk reduction, and glowing skin! I am a strong advocate for real food carbohydrates in the form of starchy vegetables and fruit, as well as other health promoting grains if tolerated. We are all unique bioindividuals and need different things at different times and stages of our lives. I have successfully added back in quinoa and Greek yogurt occasionally much to my delight!
Mango Orange Refresher
Two Servings
Ingredients:
1 Cup of Fresh, Ripe Diced Mango
1 Ripe Banana
1″ Nub of Peeled Fresh Ginger Root
1/2 Cup of High Quality Orange Juice or Freshly Squeezed
Directions: Blend all the ingredients except the Sparkling Mineral Water in a blender until smooth. Add the mineral water and just incorporate. Pour into two tall glasses!
I have a new Chinese chicken makeover that will fulfill all your cravings for Chinese takeout and not leave you feeling bloated and thirsty the next day.
The chicken is skillet to oven, and we are going to make some butternut squash noodles and oven roast the bok choy! It’s a really, really good dinner.
I am making this for Chinese New Year this year and am still working on some other recipes to add as well. It is a very special time for my family. Two of my daughter’s were adopted from China when they were babies, and I have always honored their heritage. One of the ways we do that is having a party on Chinese New Year and also the Autumn Moon Festival. Visiting China was magical each time, and authentic Chinese food is amazing, with lots of healthy vegetables included.
Chinese Chicken and Noodles with Bok Choy
Preheat your oven to 375º degrees F.
To begin, prep your butternut noodles and bok choy (see below). Then, mix together the ginger, tarragon, cinnamon, sea salt and cloves, and season your chicken cubes evenly with it.
Ingredients for the Chicken:
8 Boneless Skinless Chicken Thighs, cut into fourths
1 Tablespoon of Ground Ginger
2 Teaspoons of Tarragon
1 Teaspoon of Cinnamon
1 1/4 Teaspoon of Sea Salt
1/2 Teaspoon of Cloves
1 Tablespoon of Garlic Olive Oil
2 Tablespoons of Olive Oil (you may substitute 3 minced garlic cloves if you like and use regular olive oil in place of the garlic infused olive oil.)
Directions for the Chicken: In a large oven safe skillet, add the olive oils over medium high heat, swirling to coat the pan. Then add the seasoned chicken when the olive oil is hot enough to sizzle. Cook the chicken four minutes on one side or until golden brown, then flip the cubes and brown the other side. When the chicken is brown but not cooked through, pour the reduced chicken sauce over the chicken in the skillet, and toss to coat evenly. Place the skillet into the oven and cook the chicken an additional five minutes, or until the chicken is done. Spoon the chicken into a bowl and pour the sauce from the pan and all the brown bits over the chicken.
Chicken Sauce:
1/4 Cup of Coconut Amminos
1/4 Cup of Fresh Squeezed Orange Juice
3 Tablespoons of Honey
1/2 Teaspoon of Salt
Directions for Chicken Sauce:
Whisk together the sauce ingredients in a small saucepan. Bring to a boil over medium heat. Then, lower the temperature and simmer until the sauce is reduced by half. Set aside to prepare the chicken.
Directions: Spiralize the solid end of the peeled butternut squash. (I use this one and love it.) In a large skillet, add the olive oil, salt and garlic and cook over medium high until fragrant, this happens very quickly. Add the spiralized butternut squash noodles. Toss and cook until al dente. Then, whisk together the coconut aminos and honey, and toss with the squash noodles to coat. Cook a few more minutes, then set aside until ready to serve.
Ingredients for the Bok Choy
6 Baby Bok Choy (Mine were pretty large, so you be the judge of how much you want.)
1/4 Cup of Olive Oil
1 Teaspoon of Garlic Powder (Omit for Low FodMap and substitute 1 Tablespoon of Garlic Olive Oil in place of 1 of the tablespoons of Olive Oil above)
1 Teaspoon of Ground Ginger
1 Tablespoon of Coconut Aminos
1/2 Teaspoon of Fish Sauce
1/2 Teaspoon of Sea Salt
Directions: Preheat the oven to 375º degrees F. Wash and half the bok choy lengthwise (see photo). Lay on a rimmed sheet pan. Whisk together the rest of the ingredients, and brush evenly over the bok choy. Bake in your oven for 20 minutes.
To Serve:
Place a mound of noodles on your plate. Spoon Chinese chicken and sauce over the noodles add some bok choy on the side. Dig in!
It’s almost a New Year, and I know you most likely want this to be your healthiest year yet! I know I do! In times when obesity is at an all time high, even in our children, and the next generation is the first not expected to live as long as their parents, there has never been a more urgent time to clean up our eating so we can live longer for our loved ones, and leave a legacy of healthy habits for our children to follow. I’ve attached a short video below of Dr. Oz speaking about this and using food as medicine.
That being said, we don’t have to sacrifice delicious food to be healthy and improve our health. That is a myth! Because, real food is delicious food, and I would argue the most delicious of all if our palettes are back on track, and we have so many different spices and herbs and alternatives at our fingertips!
Here is a wonderful salmon dinner using canned non-GMO salmon. It is a budget friendly meal, topped with a fat everyone loves…….the beloved avocado! The salmon burgers have fresh dill in them and other dried herbs, and are delicious! Have I ever told you how much I love herb shears? I am short on the patience required to finely mince herbs like parsley, dill, etc. Kitchen herb shears are so fast, and the mince is super fine. I put a link below if you are interested in seeing what I’m talking about. They come in super handy and are inexpensive!
Salmon Patties on Roasted Red Cabbage with Avocado
1 Tablespoon of Fresh Minced Dill (or 1/2 teaspoon dried) (I use these herb shears for mincing herbs. They are fabulous and fast!)
1 Tablespoon of Garlic Infused Olive Oil (you may substitute 2 cloves or garlic and regular olive oil if you like)
2 Teaspoons of Cider Vinegar
2 Tablespoons of Avocado Oil or Olive Oil
Ingredients for Roasted Red Cabbage:
1 Large Head of Red Cabbage, Cored and Shredded with a sharp knife
1/4 Cup of Avocado Oil or Olive Oil
2 Tablespoons of Apple Cider Vinegar
1 Teaspoon of Sea Salt
Directions:
Preheat the oven to 400º F. To prepare your red cabbage, toss the cabbage with 1/4 cup of Avocado Oil, the apple cider vinegar, and sea salt. Lay on a large rimmed baking sheet, and spread it out in an even layer. It shrinks by about 50 percent when cooking. Place it in your preheated oven, and roast for a full 40 minutes, tossing with tongs after the first twenty minutes. When it is done, it will have crispy brown edges.
Cook the minced celery, red onion, and 1/4 Teaspoon of Sea Salt in 1 tablespoon of Garlic Infused Olive Oil over medium high heat on your stove top until soft. While this is cooking, whisk together the coconut flour, gelatin, herbs and the other 3/4 teaspoon of sea salt. In a large mixing bowl, place the drained, canned salmon, the cooked celery and red onion, apple cider vinegar, coconut milk and coconut flour mixture, and mix until thoroughly incorporated. Add two tablespoons of Olive Oil to a large oven safe, non-stick skillet. With a half cup measure, scoop out the salmon mixture onto the greased skillet, and form twelve patties by pressing them down with the tips of your fingers until they are and inch thick.
When the cabbage is almost done, you can cook the patties. Since everything in these patties are fully cooked, the object is to brown them on both sides. These patties are delicate and delicious, but care is needed in flipping them. Cook the prepared patties over medium high heat about 4 -5 minutes a side. Then, pop them into the oven for 5 more minutes with the cabbage.
To serve, place a generous mound of roasted red cabbage on your plate. Top the cabbage with a salmon patty and sliced avocado. Feel free to drizzle with a sauce. I never say no to that! I like the Mastadon BBQ which is here.
In this short Interview with Dr. Oz and our President, Dr. Oz discusses solutions to our all-time high obesity rates in adults and children in our country. Dr. Oz is a huge advocate for food as medicine!
This flavorful, nutrient rich, salad with chopped radicchio and oven roasted broccoli is a delicious mixture of crunchy, sweet and salty. The salad is tossed with apple juice sweetened cranberries, salty bacon and is drizzled with a honey lemon vinaigrette. The colors are bright and vibrant, and it keeps well in the refrigerator for three days.
Radicchio originated in Italy, and gives the salad a pop of color as well as phytonutrients, flavonoids, vitamin c, k and b vitamins. It has a bold flavor and looks similar to red cabbage, but is nothing like it other than color. It is a member of the chicory family.
Broccoli is a vegetable in the cruciferous family and is full of nutrients. At the top of the list is vitamin k, c, chromium, folate and many more. This is a really delicious and eye catching salad!
Broccoli Radicchio Salad with Bacon
Ingredients:
8 Cups of Raw Broccoli Florets plus 2 Tablespoons of Olive Oil or Avocado Oil and 1/4 teaspoon of sea salt
Two small heads of Radicchio (8 Cups) Washed and shredded with a sharp knife
1/2 Cup of Crumbled Cooked Bacon (I used sugar free Paleo bacon)
1/4 Cup of Apple Juice Sweetened Cranberries (I use these)
Preheat your oven to 400º degrees F. Toss the broccoli florets in the oil and sea salt. Roast in your preheated oven in the center rack for approximately 25 to 30 minutes until crispy and brown. They will be almost like a chip. They should be golden brown and crispy on the edges, but not burned.
Meanwhile, place your washed and shredded radicchio into a large bowl and make the vinaigrette.
Directions: Whisk together all the ingredients until emulsified.
Pour the dressing over the radicchio. Pour the prepared dressing over the top and toss to coat thoroughly. When the broccoli is done, place it on top of the dressed radicchio while it is hot. Add the cranberries and crumbled bacon. I like to serve it layered like this with a long set of salad tongs.
That’s it! It’s ready to serve, and as I said, this salad stays fresh in the refrigerator for several days. The radicchio is a sturdy leaf and doesn’t wilt or get soggy with the vinaigrette added to it, and the flavors just get better.
Hello! I am Sam. I am a foodie and a Health Coach who likes being in the kitchen creating healthier versions of favorite foods, especially for those with food intolerances and restrictions, or those who are looking to incorporate healthier eating habits. I have had an obsession with baking since I was ten! I started this blog to share recipes I was making for myself after finding out I had several food sensitivities, including gluten. I had no idea what I was going to eat and how I would feed my hungry family. I went to school for Health Coaching as a second career at Institute for Integrative Nutrition, the world's largest health coaching school. I wanted to have recipes I could eat, and the whole family would enjoy, that were healthy, delicious and made with ingredients that promoted overall health. So this is in essence my food diary. Taking real food and creating delicious recipes is something I am passionate about. From experience, I believe nutrient dense food gives the body the best fuel and building blocks to be vibrant, healthy, prevent disease, and maintain great energy as well as heal. I am excited to share delicious food recipes and tips!
Recent Comments