Tag Archives: Egg Free

Chocolate Peppermint Reindeer Cookies

I’ve been holding onto this cookie for way too long. I can’t wait anymore to share it with you. I just made another batch today, and was asking myself, why haven’t you blogged this yet?

reindeer cookies

The beauty of this cookie is not only how scrumptious it tastes, but it is versatile! You can make cut out cookies or thumbprints and put the frosting in the middle. The thumb print will take less time, but is equally as delicious!

Chocolate Peppermint Reindeer Cookies

Preheat your oven to 350º degrees.

Ingredients:

1/2 Cup of Coconut Flour

1/4 Cup of Avocado Oil or Coconut Oil

3 Tablespoons of Coconut Butter

3 Tablespoons of Maple Syrup

2 Tablespoons of Cacao Powder

1 Tablespoon of Grass Fed Gelatin

1 Teaspoon of Pure Vanilla Extract

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Cream of Tartar

1/4 Teaspoon of Baking Soda

1/8 Teaspoon of Peppermint Extract

Directions:

Place two cookie sheets, lined with parchment out, and set aside.

In a medium mixing bowl, add the Avocado Oil, Maple Syrup, Softened Coconut Butter, Vanilla Extract, and Peppermint Extract. Blend until combined. Then, sprinkle the Gelatin over the liquid mixture, and beat for one minute. Add in the Coconut Flour, Cacao Powder, Sea Salt, Baking Soda and Cream of Tartar, and beat for one more minute.

Place the cookie dough onto a sheet of parchment, add another parchment sheet on top, and roll to 1/4 inch thickness. Refrigerate the rolled dough for ten minutes. Using a reindeer cookie cutter, cut out shapes in the dough. Carefully remove the dough around the shapes, then lift the shapes with an offset spatula onto your prepared baking sheets. Re-roll the dough scraps as necessary to cut out more cookies. If it gets too soft to handle place it back in the refrigerator for ten minutes.

Bake the cookies at 350º degrees F. for 9 to 10 minutes until set and the edges are starting to brown. Remove from the oven and cool completely.

For the icing. In a small mixing bowl with an electric mixer, beat together:

3 Tablespoons of Organic Shortening

2 Tablespoons of Coconut Butter (softened)

1 Tablespoon of Honey

1/2 Teaspoon of Vanilla Extract

1/8 Teaspoon of Sea Salt

Using a small piping bag, pipe decorations on the cookies. Alternately, spread the icing onto the cookies. Top each Reindeer with a dried cranberry half for the nose!

For thumbprints, scoop the dough with a tablespoon cookie scoop into balls. Make a print with your thumb in the center, and bake for 10 to 12 minutes. Fill with the icing.

Approximately 18 rolled cookies

Chocolate Peppermint Reindeer Cookies - Delicious cookie that works as a cutout or dropped cookie thumbprint!

 

 

Banana Crunch Cookies

Banana Crunch Cookies - Grain Free

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.

Banana Crunch Cookies Grain Free AIP Paleo

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.

plate of banana crunch cookies - AIP Paleo

Banana Crunch Cookies

Ingredients:

1/2 Cup of Banana Chips (I use these. The ingredients are just bananas and coconut oil)

1/2 Cup of Coconut Flour

1/4 Cup of Avocado Oil

3 Tablespoons of Coconut Butter (softened)

2 Tablespoons of Coconut Sugar

2 Tablespoons of Honey or Maple Syrup

1 Tablespoon of Grass Fed Gelatin (I used this kind)

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.

Cool completely on the cookie sheet.

Makes 9

Banana Crunch Cookies - Nut Free, Egg Free, Dairy Free, AIP Paleo

AIP Carrot Cake Mug Muffin with Blueberries and Coconut

AIP Carrot Cake Mug Muffin - Paleo

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.

AIP Carrot Cake Microwave Mug Muffin

It also contains healthy fat, a touch of maple 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 Maple Syrup (substitute honey for SCD Diet)

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

Carrot Cake Batter

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 maple syrup 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!

Quick and Easy Microwave Muffin for One. With all the flavor of classic carrot cake, a half cup of carrots are in this muffin along with delicious dried blueberries and shredded coconut!

 

 

 

Blueberry Coconut Balls – Nut Free, Paleo, SCD

Dried Blueberry Coconut Balls - Paleo

I love healthy snack balls! They are fun to pop in when you have a craving, or need something small to tide you over before a meal, or are having a snack attack and want it to be good for you, and taste like it isn’t. 🙂

Coconut Blueberry Balls - Healthy Snacking - Grain Free

Blueberry Coconut Balls for Healthy Snack Attacks

Here’s a recipe for Blueberry Coconut Snack Balls that fits the bill perfectly!

Blueberry Coconut Snack Balls

Ingredients:

1/3 Cup of Coconut Flour

1/3 Cup of Dried Blueberries (I used these)

1/4 Cup of Avocado Oil or Coconut Oil

2 Tablespoons of Honey

1 Tablespoon of Ground Flax

1 Teaspoon of Lemon Juice

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Ground Cinnamon

1 Cup of Toasted Coconut, Pulverized (I used Dang Coconut Chips that are already toasted, but you can toast your own.)

Directions:

In a medium bowl, add the coconut flour, flax, and salt. Mix with a whisk. In a separate bowl whisk together the honey, oil, vanilla and lemon juice. If using coconut oil, melt it just until runny. Add the liquid ingredients to the dry, and blend with a hand held mixer. Fold in the dried blueberries.

Place your toasted coconut in a mini food processor or use a mortise and pestle to pulverize the coconut flakes.

Now, scoop the dough into seven tablespoon sized balls, and roll in the pulverized toasted coconut.

Refrigerate and enjoy!

These Delicious Healthy Snack Balls Are Gluten, Nut and Dairy Free! Paleo and SCD

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Chocolate Chip Cookie Dough Balls

Valentine’s Day is coming up soon, and these are a perfect chocolate indulgence if you looooooove chocolate chip cookie dough or chocolate chip cookies like me! They are enrobed in their own little portion size packages of dark chocolate. The recipe is egg free, so no need to be concerned about eating raw egg. They are also free of dairy, nuts, and gluten!

Chocolate Chip Cookie Dough Bites Dairy Free, Nut Free

You can package these in a pretty little container for gift giving, store them in the freezer, refrigerator or at room temperature. I like them cold. It just depends on how firm you want them. They will be quite firm in the freezer, less firm in the refrigerator and have a soft interior at room temperature.

Chocolate Chip Cookie Dough Balls - Dairy Free

 

Chocolate Chip Cookie Dough Balls

Ingredients for Cookie Dough:

1/3 Cup of Coconut Flour (scooped)

1/4 Cup of Avocado Oil

2 Tablespoons of Maple Syrup

1 Teaspoon of Vanilla Extract

1 Tablespoon of Ground Flax

1 Tablespoon of Grass Fed Gelatin

1 Teaspoon of Fresh Lemon Juice

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1/3 Cup of Enjoy Life Mini Chocolate Chips

Directions: Sift together the Coconut Flour, Flax, Gelatin, Baking Soda and Sea Salt. In a separate bowl whisk together the Avocado Oil, Maple Syrup, Vanilla and Lemon Juice. Add the liquid ingredients to the dry, and mix with a hand held electric mixer until your dough is well combined. Stir in the Mini Chocolate Chips.

With a tablespoon sized cookie scoop, scoop the dough into round balls with flat bottoms onto a parchment lined baking sheet. Place the dough balls in the freezer for at least an hour.

Chocolate Exterior:

1 Cup of Enjoy Life Dark Chocolate Chips

When you are ready to dip the balls in chocolate, melt the chocolate chips over simmering water in a double broiler stirring constantly until all the chips are melted. (I make my own by taking a small saucepan and filling it with an inch of water and putting the chocolate chips into a metal mixing bowl that will fit on top of the saucepan and not touch the water.)

When the chocolate is smooth, dip each ball, one at a time, into the melted chocolate with two forks, coating it quickly. Then, place it back on the parchment lined cookie sheet.

Refrigerate until the chocolate is set, about half an hour.

Makes 9

Chocolate Chip Cookie Dough Balls Perfect for Valentines Day

A Decadent Chocolate Treat for Valentines Day or Special Occasion! These are delicious and free of major allergens.

 

Best Grain Free Graham Cracker’s Ever!

 

The Best Graham Crackers Paleo Egg Free

Oh my goodness, do I love a good, crunchy graham cracker! Since going gluten free and mostly grain free, a good graham with clean ingredients has been hard to find, and the other recipes I have tried either fall apart, don’t taste amazing or are too soft and wouldn’t hold up to toppings or s’mores.

The Best Grain Free Grahams Ever!

These I literally had to put out of my sight in order to keep myself from munching on them every time I came into the kitchen. If you are a fan of the Sandlot Movie, like I am, (It’s an all time family favorite), you know Smalls would never settle for a whimpy gram to stuff his face. Watch the scene here:

These grahams are delicious in every way……texture, flavor, sturdiness….. and you can make them any size you want. They also happen to be egg free. I have been testing them for several months, and never was completely satisfied until this week when I was in a hurry and whipped together some while making dinner on a busy night, because we needed some Grahams in the house. They turned out great! Since I wasn’t actually in “testing” mode, I didn’t write it down until after they were done, and turned out so well. So, the next day, I retested them with honey instead of maple syrup. They turned out tasty with the honey, but you have to watch them carefully so they don’t burn. I again tested them using maple syrup, and they were s’more worthy! The maple syrup version is my favorite. It gives the grahams a true graham flavor and doesn’t over brown. These graham crackers can be enjoyed year-round. They are great for packing in lunches sandwiched with some nut butter and good quality fruit spread, and they are so, so s’more worthy! So campfire season, watch out, because Everyone should have good grahams!

Everyone Deserves a Good Graham

The Best Grain Free Graham Crackers Ever!

Preheat your oven to 350° degrees F.

Ingredients:

1 Cup of Coconut Flour (I used this brand) scooped and leveled

2 Teaspoons of Ground Cinnamon

2 Tablespoons of Ground Flax Seed

2 Tablespoons of Grass Fed Gelatin (I used Vital Proteins)

1/2 Teaspoon of Baking Soda

1/2 Cup of Avocado Oil (it is heart healthy and has high smoke point)

1/4 Cup of Pure Maple Syrup (You can substitute honey for SCD compliant, but watch carefully to prevent over browning)

4 Teaspoons of Pure Vanilla Extract

1/2 Teaspoon of Lemon Juice

Directions:

In a medium bowl, whisk together the coconut flour, cinnamon, flax and baking soda. Then, in another bowl, whisk together the liquid ingredients which are vanilla, avocado oil, maple syrup and lemon juice. Add the liquid to the dry ingredients, and beat with a hand held mixer for one minute. Sprinkle the gelatin over the top, and beat again until it is completely incorporated.

Form the dough into a ball, and place between two sheets of parchment paper. Flatten the ball with your hands, starting to form a rectangle. With a rolling pin, roll the dough out into a rectangle to fit a cookie sheet pan. The parchment paper should still be sandwiching the dough. This prevents your rolling pin from sticking. The dough should be about 1/4″ thick. Remove the top piece of parchment. With a fork’s tines, poke holes all over the dough, then use a pizza wheel to score vertical and horizontal lines making the graham crackers the size you like. Place the parchment with the rolled out grahams onto a cookie sheet. Bake in the oven for 8 to 10 minutes. They don’t take long. I recommend checking at eight minutes. When the edges are starting to turn golden brown, they are done. Remove them from the oven and cool completely on the cookie sheet before breaking them apart at the score marks.

How do you like to eat your grahams?

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Salmon Patties on Roasted Cabbage with Avocado

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 Burger with Avocado on Roasted Cabbage

Salmon Patties on Roasted Red Cabbage with Avocado

Ingredients for Salmon Patties:

2 – 7.5 oz. Cans of Canned Salmon (I used Crown Prince Non-GMO)

1/4 Cup of Coconut Flour

1 1/2 Cups of Diced Celery

1 1/2 Cups of Diced Leeks (One Large)

1 Tablespoon of Gelatin (I used this)

1 Teaspoonof Sea Salt, divided

1/4 Teaspoon of Dried Oregano

1 Teaspoon of Dried Marjoram

1 Teaspoon of Dried Parsley

1 Tablespoon of Fresh Minced Dill (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

2 Tablespoons of Apple Cider Vinegar

1 Teaspoon of Sea Salt

Directions:

Cook the diced leeks, celery 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 food processor, place the drained, canned salmon, the cooked celery and leeks, apple cider vinegar, and coconut flour mixture, and mix until thoroughly incorporated. With a half cup measure, scoop out the salmon mixture, and form five patties on a parchment lined cookie sheet. Refrigerate for at least an hour, covered, but as long as overnight. This firms the patties up.

When you are ready to make your patties, 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.

When the cabbage is almost done, you can cook the patties. Since everything in these patties are fully cooked, the object is to warm them through and brown the outsides. I used a cast iron skillet. They will be easy to handle when cooking because of the gelatin, but become softer as they cook. They are delicate and delicious, but care is needed in flipping them. The patties are cooked in two batches or use two skillets if you want to cook them all at once. Add a tablespoon of Avocado oil or fat of choice to your skillet over medium heat. Swirl the pan to coat it, and place three of your patties in the pan. Brown on each side, and they are ready to serve. Repeat with the other two patties.

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.

Salmon Patty Dinner

Paleo AIP Salmon Patties that are grain and egg free and AIP Paleo. They are seasoned with dill and served on a bed of oven roasted cabbage, topped with healthy avocado!

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!

Here’s to a healthy 2018!

Sam

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