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.

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.

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!

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.