Tag Archives: Paleo

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

 

 

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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

 

 

British Paleo Plum Pudding with Hard Sauce

Gluten Free Plum Pudding with Hard Sauce

I grew up eating my Grandmother Carrie’s Plum Pudding every Christmas and New Years as a child. It is a part of the holidays and just the smell says Christmas and New Years to me. The recipe she made had been passed down to her four generations ago, and six generations ago to me. It came from her Great, Great Grandmother from the Old Country as she referred to England.

Grandma had the recipe committed to memory, as she did many of her family dishes, casseroles, jams and pickles. But she wrote it down as she got older and her daughter (my mother) wanted the recipe.

Her plum pudding always had a warm hard sauce to spoon over the top rich with aromatic brandy. The spices of the plum pudding were deep and warming and the sauce sweet and decadent, it’s purpose to soak into the pudding on your plate.

Here is my modified recipe of her pudding. It is mostly the same, except I have taken out the wheat flour and made it grain and dairy free. I hope I have done you proud Grandma!

whole plum pudding grain free

British Gluten Free Plum Pudding with Hard Sauce

Ingredients:

1/2 Cup of Raisins

1/2 Cup of Currants

1/2 Cup of Chopped Apple

1/2 Cup of Coconut Flour

1/2 Cup of Olive Oil

2 Eggs

6 Tablespoons of Maple Syrup

2 Tablespoons of Molasses

2 Tablespoons of Brandy (you can substitute lemon juice of desired)

1/2 Cup of Coconut Milk

2 Teaspoons of Ground Cinnamon

1 Teaspoon of Ground Ginger

1/2 Teaspoon of Ground Nutmeg

1/2 Teaspoon of Ground Cloves

1/4 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

1/2 Teaspoon of Baking Powder (this is corn free)

Directions:

Preheat your oven to 350° degrees F. Grease a fluted 2 quart pan or other two quart pan with high sides with organic vegetable shortening.

Beat the eggs, olive oil, molasses, maple syrup, coconut milk and brandy in a stand mixer with a paddle attachment until creamy. You can use a hand held mixer if you don’t have a stand mixer. Whisk together all the dry ingredients (the remaining ingredients). Add the dry mixture slowly to the wet mixture until incorporated, then turn the mixer to medium high and beat for two minutes. Stir in the raisins, currant and apple on low until completely mixed.

Pour the batter into your prepared pan. Fill a large casserole dish with very hot water so when you place your fluted plum pudding pan into it the water comes half way up the sides. (You are creating a bain marie). Bake the plum pudding for 40 minutes, then tent with foil for 20 more minutes. It is a 60 minute bake total. If it should cave in a bit in the center when removed from the oven that’s ok. Let sit for five minutes, then tip it out of the fluted pan and onto a platter.

Hard Sauce

Ingredients:

1/2 Cup of Coconut Sugar

1/4 Cup of Maple Syrup

1/4 Cup of Water

2 Tablespoons of Coconut Oil

1 Tablespoon of Brandy

2 Teaspoons of Tapioca Starch

A Pinch of Nutmeg

Directions:

For the hard sauce whisk together all the ingredients except the tapioca starch. Then, bring to a boil. After the sauce comes to a boil, reduce it to a simmer and whisk in the tapioca starch until smooth. Continue to simmer for five minutes.

Serve the Plum Pudding by slicing it while warm. Then spooning warm hard sauce over it. While you can serve the cake cold, and just put warm hard sauce over it, it was traditionally served warm. You can reheat the pudding in the oven by wrapping it in foil and reheating for ten to fifteen minutes.

Paleo British Plum Pudding with Hard Sauce. This is a delicious traditional plum pudding made Grain and Dairy Free. The original recipe comes from my Grandmother from the Old Country.

 

 

 

 

 

 

Chocolate Mocha Cups

‘Tis the Season for something yummy! I love these Mocha Cups because they are lower in sugar And really delicious! Chocolate and Coffee treats are one of my favorite combinations! These have a creamy coffee coconut cream center enrobed in delicious dark chocolate! They are a healthier treat for special occasions. Plus with just six ingredients they couldn’t be easier to make. They are also free of nuts, dairy and soy!Chocolate Mocha Cups Dairy Free Gluten Free Delicious

Chocolate Mocha Cups

Ingredients:

1 cup of Enjoy Life Dark Chocolate Chips

1/2 Cup of Coconut Butter

1 Tablespoon of Coconut Milk

2 Teaspoons of Instant Coffee Crystals (I used these)

1/4 Teaspoon of Pure Vanilla Extract

Pinch of Sea Salt

Directions:

Place 14 mini muffin liners into a mini muffin pan.

Heat the coconut milk in a small bowl in the microwave until simmering, then stir in the coffee crystals until dissolved. Measure the coconut butter into a medium bowl and soften slightly in the microwave in ten second increments until you can stir it easily with a fork. Note: If you overheat the coconut butter it will freeze up. Whisk the coffee and coconut milk mixture into the coconut butter with a fork. Stir in 1/4 teaspoon of vanilla and a pinch of sea salt. Make 14 teaspoon sized balls with the coconut butter mixture, and set aside.

In a double broiler on the stove melt your chocolate chips over simmering water. (I do this by placing a small saucepan with an inch of water on the stove, then creating a double broiler with a stainless steel bowl on top with the chocolate chips in it.) Make sure the water doesn’t touch the bottom of the bowl. Melt the chocolate stirring with a fork.

Place a teaspoon of chocolate in the bottom of each mini muffin cup. Rap the tin on counter to spread the chocolate evenly in the bottom of the cups. Place a prepared coconut cream mocha ball in each cup, and flatten it slightly with your fingertip. Spoon the remaining melted chocolate over the balls to make the cups. Rap the tin on the counter to make nice, flat chocolate tops. Refrigerate until set, about 20 minutes.

Makes 14 Cups

Dairy Free Nut Free Chocolate Mocha Cups

Fresh Peach Salsa

This Salsa is light and refreshing, and no cook! I have been taking advantage of the bounty of fresh peaches to make this delightful salsa. It has the zip of red onion, the tartness of pineapple and lime, the juiciness of peaches (so, so good when in season), and the bite of some black pepper!

Fresh Peach Salsa So Fresh and Easy

This comes together in under ten minutes. What’s better than a fresh fruit salsa with no additives or preservatives. The color is gorgeous too!

Fresh Peach Salsa - Nightshade Free

If you are in the cilantro haters camp, substitute fresh parsley. I happen to love it, and it adds a nice salsa flavor, but parsley is good too.

Mixing Fresh Peach Salsa

Fresh Peach Salsa

Ingredients:

1/2 Cup Fresh Pineapple, Diced

1 Fresh, Ripe Peach, Diced

1/4 Cup of Red Onion, Minced

2 Tablespoons of Fresh Cilantro, Chopped

1 Tablespoon of Fresh Lime Juice

2 Teaspoons of Runny Honey

1/4 Teaspoon of Sea Salt

1/8 Teaspoon of Black Pepper (Omit for AIP)

Directions:

Add the prepared pineapple, peach, onion and cilantro to a bowl. Whisk together the lime juice, honey, salt and pepper if using. Pour it over the salsa mixture and toss. Refrigerate until ready to serve.

Fresh Peach Salsa Nightshade Free

Superfood Cinnamon Goji Berry Muffins

Superfood Cinnamon Goji Muffins Gluten Free

How’s your August so far? The Summer is flying by, and I have been trying to soak up every minute of it by getting outside as much as possible. I have been taking these Superfood muffins with me! The Goji berries and cinnamon gives them a delicious earthy, whole grain flavor.

Superfood Cinnamon Goji Berry Muffins

My daughter, who is going to be a Senior this year, has her first job over the Summer at a very busy ice cream shop, and we are getting ready for Senior Portraits this month. It’s true, they grow up too fast. It’s been an adjustment for her younger sister, who is the baby of the family, but we have been enjoying Mother/Daughter one on one time.

What’s been your favorite thing so far about this Summer? I hope you are living with an attitude of abundance. There is always something that is good, and having a good attitude can completely change your outlook. Being happy and bright is a habit that can be cultivated until it just comes naturally, just as negative thoughts and attitudes are. Our bodies and health respond to our attitude, moods and beliefs. So, take time every day to do something you love, and also embrace your have to do’s. It really doesn’t serve us at all to moan and groan about having to clean, go to work, grocery shop, etc. Doing it with a good, can do attitude makes life so much better! Cultivate happiness.

So, here is this amazing muffin recipe that promotes health and tastes delicious!

Superfood Cinnamon Goji Berry Muffins

Soak your dried goji berries in water overnight in the refrigerator, or for two hours at room temperature making sure the berries are completely covered with water.

Ingredients:

1 1/2 Cups of Diced Zucchini

3 Eggs

1/2 Cup of Coconut Flour

1/2 Cup of Soaked Goji Berries (Like these), soaked and drained

1/4 Cup of Coconut Sugar

1/4 Cup of Coconut Milk

1/4 Cup of Avocado Oil

1 Tablespoon of Ground Cinnamon

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

Directions:

Preheat your oven to 350° degrees F. In a food processor, add your diced zucchini and process to make crumbs. Add the eggs, and puree. Now, add the coconut sugar, avocado oil, cinnamon, coconut milk and vanilla. Process until creamy. Add the coconut flour, baking soda, and salt, and process for one minute. Finally, add all but two tablespoons of the goji berries and pulse just until combined.

Scoop the muffin batter into 12 muffin cups lined with muffin papers and sprinkle the remaining goji berries on top of the muffins. Bake in your preheated oven 25 to 35 minutes, or until the muffins spring back to the touch. Remove them from the oven, and cool five minutes in the pan before transferring to a cooling rack.

Enjoy!

goji superfood muffins

Grain Free Superfood Muffins! Paleo, Dairy Free deliciousness!

 

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