Chocolate Chip Cookies – Grain Free

Comfort and Cookies and Kids….. There is magic in a good cookie. When you are on a grain free or gluten free a way of eating,  or you just want to give your Kids something that will nourish them instead of get them wired, this can be a challenge! I have had a lot of gluten free baked goods in my life… many of which fall flat in the flavor department. The single note of “way too much sugar” is a disapointment. It seems when people take out the gluten, they want to add more sugar. I say let’s add more flavor! How about a cookie with layers of taste, with notes of earthy and sweet. Say hello to figs and chocolate! This is my new favorite flavor combination that delivers just the right amount of flavor, texture and sweetness. Your family will devour these and you will feel good about the nutrition! These cookies are full of healthy fats, protein, fiber and just the right amount of sweetness.

 

Chocolate Chip Cookies - Grain Free

Yield: 18 small cookies

Inspired Bite: These cookies freeze perfectly. Toss a few into your lunch bag frozen and they will be perfect come snack-time! If your dried figs are a little too dry, place in a glass bowl and cover with boiling water for 15 minutes. Drain well. This will soften them so they will blend more easily.

Ingredients

  • ¼ cup coconut flour
  • ½ cup raw almond or cashew butter
  • 6-8 dried organic figs
  • ¾ cup unsweetened shredded coconut
  • 2 tablespoons plain organic Greek yogurt or coconut yogurt
  • 1 tablespoon organic coconut sugar (optional)
  • 2 pastured eggs
  • ½ teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup organic semi-sweet chocolate chips
  • Organic coconut sugar to sprinkle on cookies (optional)

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Combine nut butter, coconut flour and dried figs in a food processer, blend well.
  3. Add the shredded coconut, yogurt, eggs, cinnamon, vanilla, salt and baking soda and blend for 30 seconds until dough forms.
  4. Add in the chocolate chips and pulse once or twice until combined. Do not overmix.
  5. Using a small cookie scoop, drop dough onto parchment lined baking sheet.
  6. Slightly flatten cookies with a wet spatula or your fingers. Sprinkle with coconut sugar if desired.
  7. Bake for 10-12 minutes, until golden on top.
  8. Cool on a wire rack.
  9. Store in a glass container in the refrigerator.

Pacific Halibut with Squash Noodles and Lemon Coconut Ghee Sauce

Sometimes, I throw a quick weeknight dinner together and it ends up being something quite amazing! In the words of my wife, it was “restaurant quality”. She’s a big time foodie, so i felt pretty awesome about that compliment!  I can’t wait for you to taste the blend of coconut and ghee with the ginger and fresh parsley. It’s bright and fresh and the tender flake of the fish is perfect with the delicate squash noodles. Although there may seem to be a lot of steps, this recipe is simple and fast to prep and prepare. If you cannot find fresh halibut, any white fish will do. Mahi Mahi, Ono, Wahoo even a good Alaskan Cod will taste delicious with this sauce. You could also try this with scallops or shrimp.

Pacific Halibut with Squash Noodles and Lemon Coconut Ghee Sauce

Yield: 4 Servings

Ingredients

    Fish
  • 4, 4-6oz servings, Pacific Halibut or other white fish
  • 2-inch piece fresh ginger, grated with a fine microplane or another fine grater
  • ½ cup chopped fresh parsley
  • Salt and pepper
  • Sauce
  • 1/2 cup white wine or chicken stock
  • 3 tablespoons ghee or grass-fed butter
  • 3 tablespoons coconut cream*
  • Juice of one lemon, or 2 T lemon juice
  • 1 tablespoon finely chopped parsley
  • Salt and Pepper
  • Squash Noodles
  • 4 medium or 2 large yellow summer squash, spiralized
  • 2 tablespoons ghee
  • Salt and pepper

Instructions

    Prepare Fish
  1. Generously season the fish with salt and pepper
  2. Rub both sides with the freshly grated ginger
  3. Sprinkle both sides with the chopped fresh parsley
  4. Let fish sit in the refrigerator covered for 20-30 minutes to absorb flavors.
  5. When the fish is ready, heat a cast iron grill pan or heavy duty skillet to medium heat.
  6. Sear on one side and let cook until it is golden brown. Flip over to the other side and cook about 5 minutes or until done. Fish will be firm, white and flaky. Time will depend on the thickness of the filets.
  7. Noodles
  8. While the fish is cooking, heat a large stainless-steel skillet to high.
  9. Add the ghee and the spiralized squash noodles.
  10. Cook, tossing gently in the pan, 3-5 minutes until al dente done.
  11. Season with salt and pepper
  12. Take out of the pan and set aside in a large bowl.
  13. Sauce
  14. With the same pan from the noodles over low to medium heat, melt the ghee or butter and coconut cream, whisking together.
  15. Add in the wine and lemon juice, whisking to blend for 2 minutes while simmering, stirring constantly so it thickens slightly. Add more wine or broth if sauce is too thick.
  16. Stir in fresh parsley and season to taste with sea salt and pepper.
  17. To assemble your plate
  18. Place a pile of squash noodles on the plate.
  19. A serving of fish goes right on top
  20. Spoon sauce directly over the fish.
  21. Devour!

Notes

*Coconut Cream: Place a regular can of coconut milk and put it in the refrigerator overnight. When you open the can, the “coconut cream” will have hardened and will be at the top of the can. Save this part for your ingredients. Use the remaining liquid in a smoothie!

Dinnerware by Lucy O’Neill Ceramics, Parker, CO

Summer Fresh Potato Salad

Our beloved potato salad. Summertime picnics and backyard cookouts are not complete without this family favorite. As with any salad, this one is only as good and healthy as the ingredients used to create it. That is why we start with the creamy and dense organic red potato and layer in the crisp green celery, onions, fresh dill and mix it all up with tangy lemon juice and a Paleo mayonnaise made with avocado oil and cage free eggs. Sadly, America’s favorite mayonnaise brands contain inflammatory oils such as soybean or canola oil in addition to modified food starch and even sugar.  Primal Kitchen mayonnaise is available at your local market or on Amazon. You can also get adventurous and make your own! Although fresh dill can be tough to find, I encourage you to seek it out! The fresh flavor of dill really makes this dish pop with flavor.

Summer Fresh Potato Salad

Yield: 6-8 Servings

Ingredients

  • 1 ½ pounds of small, organic red or Yukon gold potatoes
  • 3 ribs celery, diced
  • 2 green onions, thinly sliced
  • 1 heaping tablespoon fresh dill, chopped finely
  • Juice of half a lemon
  • ½ cup paleo mayonnaise (Primal Kitchen or homemade)
  • 1 tablespoon Dijon mustard
  • Freshly ground pepper
  • Sea Salt

Instructions

  1. Wash potatoes and place in large stock pot. Cover with cold, filtered water and a teaspoon of sea salt for boiling.
  2. Boil for 15 minutes or until tender. Careful to not overcook.
  3. Drain in a colander and let cool in the refrigerator.
  4. In a large bowl, mix together the celery, green onions, fresh dill, lemon juice, mayonnaise and mustard.
  5. Cut cooled potatoes into fourths or bite size wedges.
  6. Add the potatoes to the mayonnaise mixture and toss well.
  7. Season generously with sea salt and fresh pepper, mix to combine.
  8. Chill in the refrigerator for an hour before serving.

Ginger Shrimp Stir Fry

 

Aren’t there days you just want take out? You know what it looks like….the empty stare into the refrigerator and the pantry. This is quick, I promise. And simple too. Frozen shrimp is easily defrosted under some cool water in a colander. Veggies are diced, super quick. Ginger grated, garlic smashed, parsley chopped and 10 minutes later you throw it in a pan and BAM! Ginger Shrimp – take out style. Besides the delish-factor, shrimp are pro-thyroid! Loaded with protein, vitamin D, vitamin B3, selenium and zinc, these little babies are a superfood for healing metabolism. Do yourself a favor, skip the little white boxes and savor the big flavor and big nutrients of this fast real food dish!

 

Ginger Shrimp Stir Fry

Ingredients

  • 1 pound fresh or frozen shrimp, peeled and deveined.
  • 2 large carrots, small diced
  • 1 red pepper, diced
  • 1 lemon or orange (zest the skin to make 1 teaspoon, slice in half and juice)
  • 2 inches’ fresh ginger, grated with a micro-plane or fine grater, or finely diced. Approximately 2 teaspoons.
  • 1 clove garlic, finely minced (about 1 teaspoon)
  • 1 cup fresh flat-leaf parsley, finely chopped – more if desired.
  • 2 tablespoons refined or extra virgin coconut oil
  • 4 tablespoons coconut aminos (I use Coconut Secret brand)
  • 1 -2 dashes fish sauce for extra umami (use Red Boat)
  • Sea Salt and Pepper to taste

Instructions

  1. Prep all ingredients in advance so you are ready to roll, this is a speedy cook time!
  2. Rinse the shrimp in a colander, pat dry and season with sea salt and pepper.
  3. Heat 1 tablespoon coconut oil on medium-high. Add the shrimp in a single layer and cook partially until one side is seared, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. No need to cook all the way through yet.
  4. Remove to a plate or bowl and set aside.
  5. Turn the heat down to medium and let it cool off a bit. Add the remaining coconut oil.
  6. Add carrots and peppers. Cook 5 – 10 minutes until almost tender.
  7. Add ginger and garlic, lemon or orange juice, zest, parsley, coconut aminos and fish sauce.
  8. Toss the shrimp pack into the pan and cook for another minute until shrimp is cooked through. Do not overcook – shrimp are best tender!
  9. Season with any addition salt, pepper and coconut aminos to taste.

Inspired Bite: Swap out the flat leaf parsley and instead use cilantro and kick the flavor up a notch!

Cook’s Notes: Get creative with your veggies – don’t have peppers? Use diced zucchini. Don’t have carrots, use celery. You get the idea. ?

Serving Suggestions: Serve over zucchini noodles or with a simple mashed baked sweet potato.

The Perfect Pumpkin Bread

Pumpkin baked everything is a requirement for Fall.

Finding that perfect blend of sweet, spicy and moist without all the sugar and grains can definitely be a challenge. Over the years I have baked hundreds of recipes in search for perfection. This my friends, is it! The flavors in this bread layer so gently…. cinnamon, spice and pumpkin with a little hint of earthy from the nuts and dates all surrounded with a moist, tender crumb. Pair with tea, coffee or get fancy and serve with a little ghee mixed with cinnamon and honey.

The Perfect Pumpkin Bread

Ingredients

  • 1 cup organic pumpkin puree
  • 1/2 cup maple syrup
  • 3 large eggs
  • 3 dates, pitted OR 3 tablespoons coconut sugar
  • 1/4 cup melted grass fed butter or coconut oil
  • 1 tablespoon vanilla extract
  • 1 1/4 cup extra fine almond flour
  • 1/2 cup arrowroot flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 21/2 tablespoons pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 1/2 cup shredded coconut
  • 1/4 cup chopped dried naturally sweetened cranberries
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix pumpkin, maple syrup, eggs in a large bowl. Add pitted dates and blend with an emulsion blender. (Alternatively, you can mix the entire wet portion in a food processor.) Add melted butter and vanilla, mix well.
  3. In a separate small bowl, combine almond flour, arrowroot, coconut flour, baking soda, spice and sea salt. Mix with a fork or whisk to incorporate everything fully.
  4. Add the dry mix to the wet mix, blend gently with a spatula.
  5. Fold in the coconut, cranberries and nuts.
  6. Spray an 8 inch loaf pan with coconut oil non-stick spray or line with parchment paper.
  7. Bake for 50-55 minutes at 350 degrees.
  8. Remove from oven and cool in the pan.
  9. For Muffins: divide batter evenly among muffin tin or papers. Cook time will vary depending on tin or paper size. Check at 15 minutes - muffins are done when slightly springy to the touch in the middle.

Inspired Bite: Try making this as Banana Bread! Substitute 1 cup of mashed banana for the pumpkin. Delicious!

Serve, Eat and Enjoy!

Spiced Paleo Cookies

Spiced Paleo Cookies

Ingredients

  • ¼ cup coconut flour
  • ½ cup almond or cashew butter
  • 8 fresh organic dates, pitted
  • ¾ cup unsweetened shredded coconut
  • 1 small banana or ½ large banana
  • 2 large eggs
  • ½ tablespoon cinnamon
  • ½ tsp ginger
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup dried currants or raisins or juice sweetened cranberries
  • ¼ cup dark chocolate chips (optional)
  • Coconut Sugar to sprinkle on cookies (optional)

Instructions

  1. Preheat oven to 350 degrees
  2. Combine almond butter, coconut flour and dates in a food processer, blend well.
  3. Add the shredded coconut, banana, eggs, spices, vanilla, salt and baking soda and blend for 30 seconds until dough forms.
  4. Add in the remaining ingredients and pulse once or twice until combined. Do not overmix.
  5. Using a cookie scoop, drop dough onto parchment lined baking sheet or silpat.
  6. Slightly flatten cookies with a wet spatula. Sprinkle with coconut sugar if desired..
  7. Bake for 12-15 minutes, until golden on top.

Cinnamon Cream Protein Balls

Snacks. That is what we crave around 3pm around here. Something with rich flavor, nutritional power and if it goes with a great cup of Teechino or decaf (yes, we are on a detox) then that’s even better! These Cinnamon Cream Protein Balls are a fantastic source of essential fats, protein, collagen and fiber. Nothing but goodness here and quite a decadent little bit of cinnamon vanilla crunch. The PurePaleo protein is sweetened with all natural stevia so there is no sugar required. I provided links to our store if you would like to try some for yourself.

Cinnamon Cream Protein Balls

Ingredients

  • ¾ cup almond butter (I use Justin's brand)
  • ¼ cup coconut manna or another nut butter
  • ½ cup shredded coconut
  • ½ cup coconut flour
  • 1 teaspoon vanilla extract
  • 1 T honey or maple syrup
  • 1 scoop PurePaleo™ Natural Vanilla Flavor (click here to purchase)
  • 1 teaspoon ground cinnamon
  • Dash Himalayan salt

Instructions

  1. Measure and place all ingredients in a food processor fitted with a metal blending blade. (Do not use blender or VitaMix, it will become too gummy and hard to get out of the machine)
  2. Blend very, very well until all ingredients are sticky and blended. It will start to pull together in a dough.
  3. Using a small stainless cookie scoop, firmly scoop balls onto a plate making sure to separate them so they don’t stick together.
  4. Put the plate in the refrigerator and let chill completely. Now you can store them in a glass container in the fridge.
  5. NOTES: Nut butter moisture content can vary from batch to batch and definitely between brands. You may need to add 1 teaspoon of coconut oil if your nut butter is very dry or 1 extra teaspoon of PurePaleo if your nut butter is excessively moist.

Notes

ABOUT PurePaleo™ Truly the best “paleo” protein available! HydroBEEF™ is a highly concentrated, pure beef protein, produced through an exclusive hydrolysis and ultra-filtration process. We begin with beef meat and bones from animals raised in Sweden, without hormones. PurePaleo™ contains complete and collagen proteins that are naturally found in beef. The ultimate protein for those on a Paleo diet or anyone desiring the power of beef to build muscle, cartilage and ligaments. {http://bewell.dfhealthestore.com/purepaleo-protein-natural-vanilla-810-grams.html}

 

 

Paleo Mediterranean Spiced Nuts

Welcome to the holiday season! We love to give clients and friends homemade gifts that are still on the healthy path and encourage them to keep the spirit of a wellness lifestyle. This project is super easy and you will be amazed and touched how grateful people are to have something nourishing to snack on rather than the barrage of chocolates and candy typical for this time of year. Be sure to make an extra batch to keep at home – these flavorful nuts are perfect sprinkled on a big salad with chicken and roasted veggies.

spiced-nuts

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 1 teaspoon kosher or sea salt
  • 4 cups mixed nuts of your choice

SUPPLIES:

Heavy duty baking sheet

Parchment paper

Coconut Oil Spray (optional)

 

INSTRUCTIONS:

  1. Preheat oven to 300 degrees.
  2. Combine all ingredients except nuts in a large bowl. Stir until well mixed.
  3. Add nuts and toss to combine well.
  4. Line your baking sheet with parchment paper, give a quick coating of coconut oil nonstick spray.
  5. Pour nuts onto baking sheet and spread evenly.
  6. Bake for 15-20 minutes until fragrant and lighly toasted. Watch carefully – I have burned a few batches in my lifetime and that’s no fun at all!
  7. Cool completely before transferring to your container of choice.

 

INSPIRED BITES:

Feel free to use any nuts that you love! These make great gifts, packaged in holiday containers or boxes.

Luxurious Fresh Almond Milk

There are some things we create in the kitchen that make me feel spoiled. Fresh almond milk is one of those things. Sure, you can buy it and it’s pretty good that way. But this is so far out of this world in flavor and texture that I consider it a luxury treat. Ours is primarily used for cream in coffee but it would be amazing over granola or with a scone! The recipe is easy and simple – you just need to throw the almonds in some clean water the day before. So a little forethought is necessary.

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Luxurious Fresh Almond Milk

Ingredients

  • 1 cup raw almonds, soaked 12-24 hours in filtered water
  • 2 fresh, pitted dates
  • Dash Himalayan pink salt
  • 1/2 teaspoon cinnamon
  • ½ teaspoon vanilla extract

Instructions

  1. Soak almonds by covering with clean, filtered water in a glass bowl. Set on the counter or in the fridge to soak for 12-24 hrs.
  2. Drain and rinse almonds.
  3. Place almonds in blender, add 3-4 cups of new filtered water.
  4. Add pitted dates, salt, cinnamon and vanilla extract.
  5. Blend it up! At least 60 seconds to get it really finely blended.
  6. Pour in batches into nut milk bag, squeeze out the milk into a big bowl. Keep squeezing! You will be left with the milk in the bowl and almond pulp in the bag. Toss the pulp – or you can use it in shakes as a good fiber source.
  7. Use a funnel and pour into a glass container of your choice. Sometimes I use a mason jar but we happen to have this cute container I found at World Market.
  8. Refrigerate and drink it up!

Notes

You will need to shake before serving. This is fresh and does not contain any emulsifiers or thickeners – which is why it is so heavenly!

Make it, love it, drink it up.

 

 

 

 

 

Cacao Coconut Protein Balls

We like to keep snacks around the house that are super tasty (and chocolatey) but not loaded with sugar or empty carbs. This can be tough to find! These taste delicious with coffee or tea– many mornings we grab a couple for breakfast and sit on the patio planning our day. They also make a great mid-afternoon snack!

INGREDIENTS

  • 1 cup Almond Butter IMG_0448
  • ½ cup unsweetened, shredded coconut. Plus extra for rolling
  • ¼ cup coconut flour
  • ¼ cup raw cacao powder
  • ½ tsp vanilla extract
  •  ¼ cup Designs for Health, PurePaleo Protein, Chocolate  (Click to buy here)
  • Dash Himalayan pink salt
  • Dash to ½ tsp ground cinnamon
  • 2 TBS honey

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