Tuesday, October 16, 2018

Recipe Creation: Crunchy Grain Free Granola





I sit here with a handful of granola as I write this because it is just so darn good. I CANNOT STOP.  I don't feel too guilty about my newfound obsession since it is chock-full of healthy fats, fiber and protein. It's also amazing, so who really cares about the health stuff when it tastes this good. It's delicious sprinkled on top of chia pudding, yogurt, toast with almond butter, ice cream, you name it! It's also perfect the way I am eating it right now- by the handful ; )

Makes roughly 3.5 cups

Ingredients:
  • 1/2 cup pepitas
  • 1/2 cup coconut flakes
  • 1 cup slivered almonds
  • 1 cup raw pecans, roughly chopped
  • 1 cup raw walnuts, roughly chopped
  • 4 tbsp. chia seeds
  • 1 tsp. cinnamon
  • 1/4 tsp. sea salt
  • 3 tbsp. coconut oil
  • 1/4 cup maple syrup

Directions:

-Preheat oven to 325 F and line a baking sheet with tin foil. 
-Combine the dry ingredients in a mixing bowl.
-Heat the coconut oil and maple syrup together in a small saucepan and stir. 
-Pour over the dry ingredients and mix around. 
-Spread the mixture on the baking sheet in a thin layer.
-Bake for 25-35 minutes or until the granola begins to turn golden brown and crispy. 
-Remove from oven and let cool completely.
-Store in a mason jar and enjoy!

Monday, October 8, 2018

Recipe (Re)creation: Paleo Pumpkin Seed Bread




I'm clearly on a baking kick right now, and this pumpkin bread is everything fall dreams are made of. It is low carb, gluten free, and incredibly satisfying. Equally good on its own or spread with nut butter, it makes the perfect breakfast or on-the-go snack. My kids love it too, which is always a bonus. I based my recipe on this pumpkin bread, but made some tweaks here and there. I hope you enjoy this one as much as I do.

Makes 1 loaf

Ingredients:
  • 4 eggs
  • 1 cup pumpkin puree
  • 1 tsp. vanilla extract
  • 1/2 cup coconut oil, melted
  • 1/2 cup coconut flour
  • 1/4 cup maple syrup
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 tbsp. sunflower seeds
  • 1 tbsp. pumpkin seeds
  • 1 tsp. sesame seeds

Directions:

-Preheat oven to 350 degrees F and line a loaf pan with parchment paper. 
-Toast the seeds in a skillet until slightly browned.
-Mix all the wet ingredients in a medium bowl.
-Mix all the dry ingredients in a medium bowl. 
-Add the dry ingredients to the wet and mix thoroughly.
-Sprinkle the seeds on top.
-Bake in the oven for 45-55 minutes, or until cooked through.
-Allow to cool slightly and slice.
-EAT.

Sunday, October 7, 2018

Recipe Creation: Cauliflower Crust Pizza with Sage Pesto + Acorn Squash + Goat Cheese


 


This was my first time experimenting with cauliflower crust pizza and I'm already a huge fan. I actually found the crust pre-made at Trader Joe's, but I also know Cali'flour Foods makes a good one. I love sage and pesto so I decided to use sage as the base for my pesto and the flavors work so well with the squash. I also think you could easily top this pizza with prosciutto for little added protein. Enjoy!

Ingredients:

  • 1 cauliflower pizza crust
  • 2/3 cup sage leaves, torn
  • 2 tbsp. pine puts
  • 2 tsp. nutritional yeast or finely grated parmesan
  • 1 acorn squash, cut into 1/2 inch cubes
  • extra virgin olive oil
  • goat cheese
  • salt

Directions:

-Preheat oven to 350 degree F and line a baking sheet with foil.
-Add squash, 1 tbsp. olive oil and salt and roast for 15 minutes.
-Meanwhile, toss the sage and pine nuts in a food processor to combine.
-Slowly blend in 2 tbsp. olive oil and add the nutritional yeast (or parmesan).
-Season with salt, to taste, and set aside.
-Remove squash from the oven and let cool. 
-Follow direction for your cauliflower crust and bake until crispy.
-Spread on the sage pesto, and top with goat cheese and squash.
-Set the oven to broil and return the pizza to the oven for a few more minutes.
-Enjoy!

Recipe Creation: Pumpkin Almond Butter English Muffins


This is hardly a recipe, but more a combination of yummy ingredients and I really didn't want to forget it. The other morning I woke up uncharacteristically early (before my kids) and decided to make myself a fancy breakfast. I started experimenting and basically just added all of my favorite things on top of a toasted english muffin. I can't wait to continue experimenting, but this "recipe" is pretty much fall breakfast heaven. Enjoy!

Ingredients:

  • 1 paleo (or regular) english muffin
  • almond butter
  • pumpkin puree 
  • pumpkin pie spice
  • grain free granola
  • coconut flakes
  • cacao nibs

Directions:

-Split the english muffin and toast it until crisp.
-Spread with almond butter and pumpkin puree.
-Top with grain free granola, coconut flakes and cacao nibs. 
-Sprinkle with pumpkin pie spice and drizzle with more almond butter. 
-EAT

Thursday, September 13, 2018

Recipe (Re)creation: Salted Peanut Butter Cup Cookies





It is rare to find someone who does not love the combination of salt, peanut butter, and dark chocolate. Put those in a cookie form and you have a winner. This recipe is really similar to my Almond + Cashew + Chocolate Chunk Cookies, but even simpler. The best part about these cookies is you can make a different version each time you bake them depending on your mood and taste preferences. Plus, kids devour them and they are totally "healthy" since they are gluten free, refined sugar free, dairy free, and paleo friendly.

Makes roughly 16 cookies

Ingredients:

  • 1 cup smooth peanut butter 
  • 1/3 cup coconut sugar
  • 1 whole egg
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/4 cup chocolate chunks (or chips)
  • Maldon sea salt, to taste


Directions:

-Preheat oven to 350 F.
-In a standing mixer blend the peanut butter, coconut sugar, egg, baking soda and salt.
-Once dough is gooey, stir in the chocolate chunks.
-Line a baking sheet with parchment paper and drop spoonfuls of dough on the sheet.
-Bake for 8-10 minutes, rotating the sheet after 4 or 5 minutes so cookies bake evenly.
-Remove once lightly browned and top with a sprinkling of Maldon sea salt.
-Allow to rest for a few minutes and then transfer to a wire rack to cool completely.

-Enjoy!

Friday, September 7, 2018

Recipe (Re)creation: Almond + Cashew + Chocolate Chunk Cookies





Ok, so I thought I made good cookies until today. Now I really know I make good cookies. This recipe was inspired by my son who is obsessed with salty cashews and almonds and eats almond butter by the spoonful. He insisted on incorporating those ingredients in our creation today and boy was he right. My little sous chef is on to something! We hope you enjoy these as much as we do!

Makes roughly 16 cookies

Ingredients:

  • 1 cup nut butter (almond or peanut)
  • 1/3 cup coconut sugar
  • 1 whole egg
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/4 cup chocolate chunks (or chips)
  • 1/8 cup chopped almond slivers
  • 1/8 cup chopped roasted cashews
  • Maldon sea salt, to taste

Directions:

-Preheat oven to 350 F.
-In a standing mixer blend the nut butter, coconut sugar, egg, baking soda and sea salt.
-Once dough is gooey, stir in the nuts and chocolate chunks.
-Line a baking sheet with parchment paper and drop spoonfuls of dough on the sheet.
-Bake for 8-10 minutes, rotating the sheet after 4 or 5 minutes so cookies bake evenly. 
-Remove once lightly browned and top with a sprinkling of Maldon sea salt.
-Allow to rest for a few minutes and then transfer to a wire rack to cool completely.
-Enjoy!

Sunday, January 21, 2018

Recipe (Re)creation: "Healthy" Almond Butter Chocolate Chip Cookies




I am on such a cookie kick at the moment. I love finding recipes that are "healthy," fast, and enjoyed by all members of my family. This recipe ticks all the boxes. I stumbled upon the original recipe here and made a few tweeks to fit my tastes.  I just love that these cookies are packed with chia and flax seeds so they are choc full of fiber, protein and healthy fats, but taste perfectly indulgent. I decreased the sweetness of the cookie, but if you like your cookies sweet, then by all means up it 1/2 cup coconut sugar.  I hope you enjoy these cookies as much as my little fam does :)

Makes: 18-20 Cookies

Ingredients:

  • 1 cup almond butter
  • 1/3 cup coconut sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1/2 tsp. sea salt
  • 2 tbsp. chia seeds
  • 2 tbsp. flax seeds
  • 1/3 cup mini chocolate chips
  • Maldon sea salt, for finishing

Directions:

  • Preheat oven to 350 F and line a baking sheet with parchment paper.
  • Mix almond butter, coconut sugar, vanilla extract, and eggs in a standing mixer. 
  • Mix until well combined. 
  • Add the salt, chia seeds, flax seeds, and mini chocolate chips.
  • Blend again to combine all ingredients evenly. 
  • Scoop spoonfuls of dough into your baking sheet and flatten with your thumb.
  • Bake for 10-12 minutes or until the bottoms begin to get golden brown.
  • Sprinkle the top of each cookie with Maldon sea salt, to taste.
  • Allow to cool and transfer to a cooking rack. 
  • Enjoy!