Tag Archives: Paleo

Soft, Cakey Cinnamon Banana Cookies

 

Cinnamon Swirl Banana Cookies 2

Soft and sweet with the warmth of cinnamon. These cookies are ones you are going to want to make if you are a fan of the flavor combination and are a soft cookie lover. They are sweetened with honey and ripe bananas.

Cinnamon Swirl Banana Cookies 3

The flavors all meld together nicely to give you a soft cookie with the nice cracks on the top. The cracks are a reaction of the cookie expanding and hardening on top while the centers are still soft. It’s a appealing part of this cookie and others like molasses crinkles.

Cinnamon Swirl Banana Cookies 1

Soft Cakey Cinnamon Banana Cookies

Preheat your oven to 350ºF.

Ingredients:

1 1/2 Cups of sliced bananas, ripe with black spots

1 Cup of Almond Flour

1/4 Cup of Coconut Flour

1/4 Cup of Organic Shortening (I use Spectrum)

1 Egg

2 Tablespoons of Honey

1 Tablespoon of Cinnamon (reserved for last)

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

Directions: In a food processor with a blade attachment, puree the ripe banana. Then, add in the egg, honey, vanilla and shortening, and process until smooth. Add the Almond Flour, Coconut Flour, Salt and Baking Soda. Process two minutes.

Remove the cookie dough from the food processor and scoop it into a bowl. Sprinkle the tablespoon of Cinnamon over the dough, and swirl it in with a knife until you have a marbled dough.

With a tablespoon cookie scoop, scoop the cookies onto a parchment lined baking sheet, and bake in your preheated oven for 15 minutes, or until they are golden brown on the edges and set.

Makes 20 cookies.

Low FodMap Serving Size is 2 Cookies

Soft Cakey Cinnamon Banana Cookies, Grain Free, SCD Diet, Paleo, Dairy Free, Low FodMap. Gluten Free

 

 

 

 

Grain Free Walnut Spice Muffins

Grain Free Walnut Spice Muffins SCD, Paleo

I love muffins and spice cake!  This muffin recipe reminds me of spice cake, and it is belly friendly, has vegetables in it (carrots)  and is sweetened with honey.  It also includes gelatin for a bonus gut healing ingredient.

Grain Free Walnut Spice Muffins Scd, Paleo 2

Ingredients:

1/2 Cup Coconut Flour

3 1/2 Cups of Shredded Carrot

4 Pastured Eggs

1/2 Cup of Raw Walnuts, Coarsely Chopped

1/4 Cup of Olive Oil or Melted Coconut Oil

1 1/2 Tablespoons Grass Fed Collagen

1/4 Cup of Clear Clover Honey

1/4 Cup of Coconut Milk

1 teaspoon SCD Legal Vanilla Extract

1/4 teaspoon Pink Himalayan Salt

3/4 Teaspoon Baking Soda

1 Teaspoon of Cinnamon

1/2 Teaspoon Ground Ginger

1/4 Teaspoon Nutmeg or Mace

1/8 teaspoon Cloves

Whole Walnuts for the Tops

Grain Free Walnut Spice Muffins 3

Directions:  Preheat Oven 350°.  Place muffin cup liners in pan.  Place eggs, coconut flour, carrots and gelatin in a food processor and pulse until blended.  Add honey, coconut milk, olive oil or coconut oil, vanilla, spices and baking soda. Pulse again until well blended. Using a muffin scoop, place level scoops into muffin papers. Top with a whole  walnut (I use walnuts from nuts.com. ) Bake 35 to 38 minutes until set and browned on the top.

Makes a bakers dozen.

sam eats her nutrients cartoon

Grain Free Walnut Spice Muffins - SCD, Paleo, Dairy Free

Chocolate Mint Nut Milk

Chocolate Mint Nut Milk 2

I came up with this recipe with a dairy free creamer to go in my coffee in mind. It is creamy and tastes great for making peppermint mocha’s, but it’s also delicious all by itself.

Chocolate Mint Nut Milk 3

Nut milks are simple to make. You just need a nut milk bag or a fine mesh strainer lined with cheesecloth. Nut milk bags are inexpensive, and I prefer them over a strainer lined with cheesecloth, but you can go that route too. You can get a three pack for just under $9. on Amazon.

Chocolate Mint Nut Milk

Ingredients:

1 Cup of Raw Pecans

4 Cups of Water for Soaking (This will be discarded later)

3 Cups of Cold Water

1/4 Cup of Cocoa Powder

2 Tablespoons of Raw Honey

1 Tablespoon of Vanilla Extract

1/4 Teaspoon of Peppermint Extract

a pinch of Sea Salt

Directions:

Place your pecans in a bowl and cover them with 4 cups of water. Let the nuts soak overnight for 8 to 12 hours. The longer they soak, the creamier your milk will be. This plumps up and softens the nuts for a creamy non-gritty milk.

After the nuts have soaked, dump them into a strainer and rinse them with fresh water.

Add the rinsed nuts and 3 cups of fresh cold water, cocoa powder, honey, vanilla, peppermint extract and sea salt to a high speed blender, and blend for three minutes.

Pour the nut milk into your nut milk bag over a large bowl. Gently squeeze the bag to strain out the milk into the bowl. Refrigerate in a covered container for up to 5 days.

Chocolate Mint Nut Milk Gluten and Dairy Free

 

 

 

 

Chopped Kale, Cranberry, and Pumpkin Seed Slaw!

Kale, Cranberry, Pumpkin Seed Slaw 2

This slaw is a twist on the traditional cole slaw with the Autumn flavors of cranberries and pumpkin seeds, and the added nutrition of Lacinato Kale!

Kale, Cranberry, Pumpkin Seed Slaw

Gosh I love Fall! It’s my favorite season! I love all the spices, warm drinks, cozy sweaters, autumn fruits and vegetables, crunchy leaves, pumpkin patches, pumpkins, Mums, Fall porch decorations, cozy corners with a good book and a quilt, jackets, boots…..Love- It – All! This slaw introduces some of the flavors of Fall without completely letting go of Summer yet IMO.

Autumn Picture Cozy Time

What’s your favorite part about Fall? Please share with me. 🙂

I think you will like the crunch of the pumpkin seeds and chewy cranberries in this slaw. Plus, it has a milder onion flavor with scallions (green onions). It can also be made ahead, which is always handy!

Ingredients

4 Cups of Shredded Green Cabbage

1 Cup of Finely Chopped Lacinato Kale

1/2 Cup of Shredded Carrot

1/2 Cup of Thinly Sliced Green Onion

1/2 Cup of Pumpkin Seeds (I like this sprouted kind)

1/2 Cup of Dried Cranberries, fruit sweetened

Mix all the slaw ingredients together, then make the dressing:

1/2 Cup of Primal Kitchen Garlic Aioli Mayonnaise (here)

1 Tablespoon of Apple Cider Vinegar

1 Tablespoon of Fresh Lemon Juice

1 Tablespoon of Honey

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper

Whisk together the dressing ingredients, and fold into the slaw.

Refrigerate until ready to serve.

Chopped Kale, Cranberry and Pumpkin Seed Slaw, Gluten and Dairy Free

 

 

 

 

Chocolate Chip, Cranberry, Walnut Cookies (Grain Free)

Chocolate Chip, Cranberry Walnut Grain Free Cookies

I am super pumped about this cookie, because it is the real deal, and it uses Banana Flour!

It does not taste like bananas. It tastes like a legit white flour cookie, but it is a grain free, Paleo, maple sugar sweetened, gluten and dairy free cookie! It even spreads in the oven without having to press it with your palm! If you are not a recipe developer, this might not be significant to you, but trust me, it’s awesome!!!

We have had a lot of batches of this cookie version around, as I’ve been testing it repeatedly and tweaking the ingredients. This is the one!

Gluten and Grain Free Banana Flour Chocolate Chip Cookies

Almond flour, coconut flour and other grain free flours are great for baking as well. But if you know me well enough, you know that my passion is writing recipes for food intolerances and those who want to eat healthier. Banana Flour isn’t something I have worked with before until now.

Grain Free Banana Flour Paleo Chocolate Chip Cookies

This cookie has dark chocolate chips, dried fruit sweetened cranberries and brain benefiting walnuts in it. For a nut free cookie, just omit the walnuts and increase the chocolate chips and cranberries equally. There is olive oil in the recipe as well….a very Italian and healthy baking ingredient! It is good in cookies! I did a 50/50 split between it and organic shortening. Shortening gives it the mouth feel you crave and helps with spreading and browning evenly.

Chocolate Chip, Cranberry, Walnut Cookies Healthier Bakiing

This is the banana flour I have been using to test and make these cookies. It is GMO Free Gluten Free, Vegan, Paleo and contains only 100% bananas.

Chocolate Chip, Cranberry, Walnut Cookies Healthier Bakiing

Chocolate Chip, Cranberry, Walnut Cookies (Grain Free)

Preheat the oven to 350°F.

Ingredients:

1 Egg

3 Tablespoons of Olive Oil

3 Tablespoons of Organic Shortening (I use Spectrum)

6 Tablespoons of Pure Maple Sugar

1/2 Cup of Banana Flour

1/2 Teaspoon of Pure Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cinnamon

1/8 Teaspoon of Nutmeg

1/8 Teaspoon of Sea Salt

1/3 Cup of Dark Chocolate Chips (I use Enjoy Life)

1/3 Cup of Dried Fruit Sweetened Cranberries

1/3 Cup of Walnuts (chopped)

Directions:

In a medium mixing bowl, with an electric hand mixer, beat together the olive oil, shortening and maple sugar until creamy. Add the egg and vanilla, and beat for one minute. Sift together the banana flour, sea salt, baking soda, cinnamon and nutmeg and stir it with a spatula into the wet mix until it is starting to incorporate. Then, beat it with an electric hand held mixer until incorporated and creamy. If you don’t stir it in with a spatula first, the banana flour is very light and will fly everywhere.

Fold in the chocolate chips, cranberries and walnuts with a spatula.

Banana Flour Cookie Dough

Scoop the dough into tablespoon mounds on two parchment lined cookie sheets. You should have 14 cookies.

Oven Ready Banana Flour Cookies

Bake in your preheated oven for 11 minutes, rotating the sheets half way through the baking (top to bottom and turning side to side). Cool for five minutes on the sheet, then remove to a wire rack to completely cool.

Enjoy!!!

Chocolate Chip, Cranberry, Walnut Grain Free Cookies, Dairy Free, Paleo, Gluten Free

 

 

Sundried Tomato, Basil, Chicken “Pasta”

Chicken, Tomato Basil Noodles

Good for you Pasta Bowls will all the flavor and more vegetables, less carbs!

That was the goal of this juicy chicken and pasta bowl.

Now I’m a girl who grew up with Pasta Sunday, and I still look forward to a big serving, but with a healthier twist that isn’t going to give my belly a pooch and have me slumping down on the sofa for the rest of the evening in a carbohydrate coma.

Chicken Tomato Basil Pasta Toss Grain Free

It is always a great idea to choose boneless chicken thighs if you don’t want to take the chance of getting a dry breast. Thighs just have more flavor, and according to Dr. Oz in his White Chicken Meat vs. Dark Chicken Meat episode by Food Journalist Mark Schatzker, we have been trained our whole life to go for the white meat as a healthier option but is it? That being said, if you use perfectly roasted chicken breasts in this recipe, they would be delicious too, just not as foolproof. There is definitely a time to use them, like in my new chicken salad recipe with lemon pepper and strawberries here! The key is they have to be roasted to perfection and not taken a minute beyond 165°F.

Now, onward!

I like to roast my spaghetti squash the day before in the oven while I am making that night’s dinner, let it cool, then shred it into noodles with a fork and refrigerate it until the next day when I plan to make this dish. You can also completely do it in the same day.

Chicken Tomato Basil Spaghetti Squash Noodles

You are killing two birds with one stone, and saving a bunch of time by prepping it a day in advance.

This is a super flavorful pasta with beautiful oregano, basil and garlic all over the cubed thighs that are browned on the stove and then finished in the oven in 20 minutes total time. While the thighs are roasting, the rest of the ingredients can be prepped. Then you pour the chicken juices (broth) with all the seasonings right over the pasta. There is not a lot of fat in it because the chicken in skinless, but there is a Lot of Flavor!

Chicken Sundried Tomato Basil Pasta Grain and Dairy Free

Sundried Tomato, Basil, Chicken Pasta

1 Roasted Spaghetti Squash, cooled and shredded into “noodles”

1 Red Onion, Diced

2 Tablespoons of EVOO

2 Tablespoons of Olive Oil Packed Organic Sundried Tomatoes, diced

1 Cup of Sliced Scallions (green onions)

1/2 Cup of Fresh Basil

1 Can of Organic Mushrooms, drained


2 Pounds of Boneless, Skinless Chicken Thighs

1 Tablespoon of Dried Oregano

1 Tablespoon of Dried Basil

1 Tablespoon of EVOO

Sea Salt and Pepper to taste

1 Tablespoon of Fresh Squeezed Lemon Juice

2 Cloves of Minced Garlic

Directions:

Roast you spaghetti squash up to a day in advance. To roast the squash, preheat your oven to 400° degrees F. Split your spaghetti squash from stem to end and remove the seeds. Sprinkle with salt and pepper, and place it cut side down onto a rimmed cookie sheet. Roast 45 minutes to an hour, or until the top of the squash is soft when pressed.

Remove from the oven, and flip upright to cool completely. Shred the squash with fork tines. If using later, cover and refrigerate.

On the day you are making the dish:

Preheat the oven to 400° degrees F.

Whisk together the basil, oregano, olive oil, salt, pepper and garlic. Brush the seasoning over your boneless chicken thighs. In a large skillet, brown the chicken thighs on each side for five minutes, using a little more olive oil if necessary to prevent sticking. Transfer the chicken thighs to a parchment lined cookie sheet, and place in the oven to finish cooking through for approximately ten minutes, or until the thermometer reaches 165° F. Remove the thighs from the oven, and when cool enough, cut each thigh into quarters. Reserve the chicken juices from the pan, this is the broth!

In the same uncleaned pan you used to cook the chicken, you will make the sauce. All the brown bits from the chicken are little nuggets of flavor.

Brown the diced red onion in two tablespoons of olive oil until tender. Add the sundried tomatoes, scallions and mushroom, and stir warming and incorporating them into the cooked onions. Now, add the previously prepped spaghetti squash and the chopped fresh basil. Toss with tongues to coat and evenly distribute the vegetables.

Add the chicken pieces and juices from the chicken to the “noodles” heating and incorporating gently.

Serve!

Sundried Tomato, Chicken and Basil Grain Free Pasta has tons of flavor! It uses boneless chicken thighs and is a perfect bowl noodles for Grain Free Pasta Night! Paleo, Dairy, Gluten and Grain Free.

 

 

Scrumptious Strawberry Mango Fruit Roll Ups

Fruit Roll Ups 4

Make some of these Scrumptious Strawberry, Mango fruit roll ups and store them in an airtight container for a quick, sweet and chewy, all natural snack.

Fruit Roll Ups 2

I make these in a food dehydrator and slice them into strips that are then rolled up in parchment paper and tied with a string. They are sweet and a little tart.

Fruit Rolls Ups 6

My kids love these packed in their lunches or as a grab and go snack. Clean and simple deliciousness!

Fruit Roll Up 1

Scrumptious Strawberry Mango Fruit Roll Ups

Ingredients:

2 Pints of Fresh Organic Strawberries

2 Ripe Mangoes

2 Tablespoons of Raw Honey

1 Tablespoon of Fresh Squeezed Lemon Juice

1 Tablespoon of Gelatin

2 Tablespoons of Hot Water

A Pinch of Sea Salt

Directions:

Clean and hull the strawberries and place them in a high speed blender. Clean, peel and pit the mangoes and add them to the blender with the strawberries. Add the honey, lemon juice and salt. Blend until pureed. Now you will add the gelatin. Heat 2 tablespoons of water in your microwave until very hot. Whisk in the gelatin until it is foamy. Pour this into the blender with the strawberry mango mixture and blend until smooth and incorporated.

Set out six dehydrator trays (my dehydrator is an Excalibur) and line them with non-stick drying sheets (like these). Pour the fruit roll up mixture evenly onto six sheets. Pick up the sheets and swirl by tipping them to spread then out into 8″ circles.

Dehydrate at 135° degrees for approximately 18 hours, or until they are no longer tacky in the center but not crispy. They should still be pliable.

Remove the fruit roll ups from the dehydrator and cool. After they are cool, using kitchen scissors or a sharp knife, slice each roll up into strips. Cut parchment the same width as the fruit strips and roll them up with the parchment. Tie with a string. Place them in a sealed container and store at room temperature.

\Scrumptious Strawberry Mango Fruit Roll Ups

 

 

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