Wednesday, November 7, 2018

Recipe (Re)creation: Apple Oat Muffins





After trying out a few apple muffin recipes, I think I have found myself a winner! I based my recipe off this one from Bon Appétit, but made a few tweaks. The crunchy oats on top and the perfect cake-like texture make them feel super indulgent, but they are gluten free and dairy free and full of protein and fiber so don't feel bad about reaching for a second one...

Makes: 12 muffins

Ingredients:

For muffins-
  • 4 eggs
  • 1/2 tsp. lemon zest
  • 1 tbsp. lemon juice
  • 2/3 cup maple syrup
  • 2/3 cup coconut oil
  • 2 1/2 cup paleo flour
  • 2 tbsp. flaxseed meal
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 large apple, grated
  • 1/2 tsp. cinnamon
For Topping-
  • 1/4 cup sliced almonds
  • 1/4 cup gluten free oats
  • 1 1/2 tsp. maple syrup
  • 1 1/2 tsp. coconut oil

Directions:

-Preheat oven to 350 degrees F and line a muffin tin with paper liners. 
-Whisk together the eggs, lemon zest, lemon juice, maple syrup and coconut oil in a bowl.
-Meanwhile, combine the flour, flaxseed meal, baking powder, salt, apple and cinnamon in another bowl.
-Pour the egg mixture into the bowl with the dry ingredients and mix.
-Divide the batter into the muffins tins.
-In a small bowl, combine the almonds, oats, maple syrup and coconut oil.
-Top each muffins with a sprinkling of oat mixture.
-Bake for 25-30 minutes or until cooked through.


Saturday, November 3, 2018

Recipe (Re)creation: Crispy Brussels Sprouts + Goat Cheese + Almonds



This recipe was inspired by a dish I always order at Enoteca in Ketchum, Idaho. It tastes like comfort food, but is surprisingly pretty healthy. I prefer to buy shaved brussels sprouts if I can find them. Otherwise, just pulse whole brussels sprouts in a food processor until well shredded. This is a great cold weather side dish that everyone in my family devours. Enjoy!

Serves: 2-4

Ingredients:

  • 1 lb. brussels sprouts
  • 1-2 Tbsp. olive oil
  • goat cheese, crumbled
  • slivered almonds
  • salt, to taste

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.
-Place the brussels sprouts on the baking sheet and lightly coat with olive oil.
-Mix around until the brussels sprouts are evenly covered in oil and season with salt.
-Roast the brussels sprouts in the center of the oven for 10 minutes. 
-Remove from oven, stir to redistribute and add a handful of slivered almonds. 
-Return to oven to roast for another 15 minutes. 
-Once the brussels sprout leaves and almonds begin to brown, remove from oven. 
-Toss with a handful of crumbled goat cheese and serve warm.

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 25-30 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!