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.

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

Continue reading “Cacao Coconut Protein Balls”

Green Power Protein Smoothie

This is a powerhouse of vitamins, minerals, enzymes, antioxidants, healthy fats and with the addition of PaleoMeal Protein it also packs 17 grams of protein. Super for energy, muscle building, fat-loss, anti-aging, skin and getting that glow that only real, fresh food can bring. Hit your local farmers markets for produce right out of the ground. Increase your nutrients, support local agriculture and reduce fuels with farm to table shopping. 

 Serves 2

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  1. Roughly chop all veggies and fruit, make sure to peel citrus but leave the white inner part called the pith. You could use the whole peel ONLY if it is organic but it will change the flavor a bit.
  2. Pour coconut water into VitaMix and add the remaining fruit, veggies and ginger.
  3. Start blender on low, as it creates a vortex add in the protein scoops. This way it gets mixed without sticking to the sides of the blender.

 

INSPIRED BITE: The “Pith” or the white portion of citrus in between the peel and the flesh, contains the highest level of flavonoids of the whole fruit. One of the flavonoids called naringenin, stimulates liver metabolism which can help with fat burning. Naringenin also has effects on raising HDL and lowering LDL. So be sure include the pith in your smoothie!

WHY PALEOMEAL? PaleoMeal® is a great-tasting, nutrient-rich powdered meal supplement designed to help promote an optimal intake of protein, fats, carbohydrates, vitamins and minerals needed for overall wellness. The ingredients make this formula ideal for patients needing support with weight control, GI health, detoxification, immune issues, heavy metals, and muscle gain.

Available for purchase on our Store Site : Click links below.

PaleoMeal Vanilla DF (Vegan/PeaProtein)

PaleoMeal Vanilla (Native Whey Protein)

 

Easy Paleo Energy Bars

Move over expensive store bought bars! These are the perfect portable snack bars for when you’re running around. Keep them in the freezer and they are ready to go into your backpack. While this recipe calls for macadamias, you can replace them with walnuts, pecans or almonds. Dried cranberries work great in place of cherries. I used dried apricots a few times instead of raisins. Sometimes I also add ground ginger for a nice zing. This is definitely a recipe to flex your creative muscles

Easy Paleo Energy Bars

Ingredients

  • 8 -10 Medjool dates, sliced in half, pits removed
  • 3/4 cup coconut flakes (or 1/2 cup finely shredded UNSWEETENED coconut)
  • 1/2 cup organic raisins
  • 3/4 cup macadamia nuts
  • 3/4 cup sunflower seeds (raw or roasted) (I used a combo of raw pumpkin seeds and sun seeds )
  • 1/2 cup dried cherries
  • 1/4 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • 1 tsp honey

Instructions

  1. Add all ingredients to a food processor and blend for about 1 minute or until everything is chopped into small pieces and starts to stick together. If you have a small food processor, you can mix ingredients in a bowl and process it in batches until it’s all combined.
  2. Place mixture on a large piece of plastic wrap on cookie sheet. With your hands, shape into a rectangle, pressing and patting it until very dense and it sticks together nicely.
  3. Wrap tightly and refrigerate for a few hours, until very firm. Slice into bars and enjoy!
  4. Store at room temperature for up to 1 week; in the fridge for up to 2 weeks; or wrap bars individually and freeze until needed. To thaw, simply set on counter or throw in your backpack.

Easy Paleo Energy Bars

Ingredients

  • 8 -10 Medjool dates, sliced in half, pits removed
  • 3/4 cup coconut flakes (or 1/2 cup finely shredded UNSWEETENED coconut)
  • 1/2 cup organic raisins
  • 3/4 cup macadamia nuts
  • 3/4 cup sunflower seeds (raw or roasted) (I used a combo of raw pumpkin seeds and sun seeds )
  • 1/2 cup dried cherries
  • 1/4 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • 1 tsp honey

Instructions

  1. Add all ingredients to a food processor and blend for about 1 minute or until everything is chopped into small pieces and starts to stick together. If you have a small food processor, you can mix ingredients in a bowl and process it in batches until it’s all combined.
  2. Place mixture on a large piece of plastic wrap on cookie sheet. With your hands, shape into a rectangle, pressing and patting it until very dense and it sticks together nicely.
  3. Wrap tightly and refrigerate for a few hours, until very firm. Slice into bars and enjoy!
  4. Store at room temperature for up to 1 week; in the fridge for up to 2 weeks; or wrap bars individually and freeze until needed. To thaw, simply set on counter or throw in your backpack.