Recipe (Re)creation: Paleo Strawberry Crisp

Is there anything in life sweeter than fresh strawberries? I mean, maybe? But debatable... My whole family swoons over these bright red berries and they magically disappear in minutes. I was tempted to just eat all of our latest pick from Blue House Farm, but I also knew we were heading out of town and there was no way we could eat all of our berries in a few days without some serious belly aches. So, berry crisp here we come! I always try to make my baking somewhat healthy, so I made a paleo version of one of my favorite crisps from childhood. Enjoy!

Ingredients:

For filling-

• 4 cups strawberries, trimmed and halved
• 1 Tbsp. tapioca flour
• 2 Tsp. vanilla extract
• 1/2 meyer lemon, juiced
• 2 Tbsp. maple syrup

For topping-

• 1 cup Bob's Red Mill Paleo Baking Flour
• 3 Tbsp. coconut oil, melted
• 3 Tbsp. maple syrup
• 1/2 tsp. kosher sea salt

Directions:

-Preheat oven to 350 degrees F. and mix the filling ingredients in a mixing bowl. 

-Transfer the filling to a pie dish and begin mixing the topping ingredients in the bowl. 

-Spread the topping over the strawberry filling and bake for 30 minutes.

-Let stand for 5-10 minutes and serve with vanilla ice cream.

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.

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!

Recipe Creation: Homemade Maple Almond Butter

I ran out of Justin's Maple Almond Butter this morning.  This wouldn't be such a big deal if I were not completely OBSESSED with almond butter and consider it a staple to my breakfast routine.  Luckily, I had the ingredients on hand to improvise.  I threw dry roasted almonds, a pinch of salt, and a dash of maple syrup into my Vitamix and voila! I made myself some pretty darn delicious homemade almond butter.  Feel free to add canola oil as you like.  Depending on your individual preference, you can omit the oil for a thicker, slightly drier butter, or add a few tbsp. of canola oil for a slightly thinner, more spreadable consistency.  I added about 2 tbsp. canola oil and that was the perfect amount for me.  I think I just saved myself from my Justin's $14.99 a jar habit!

Makes about 1 1/2 cup

Ingredients

• 2 cups dry roasted almonds
• 1/4 tsp. kosher salt
• 1 1/2 tbsp. maple syrup
• *Optional: 1-3 tbsp. canola oil

Directions:

-Place the almonds and salt in a food processor or Vitamix.

-Start the processor on low and gradually increase speed  

-The almonds will turn from solid to a thick paste.

-You may need to use the tamper press on your Vitamix to redistribute.

-If using a food processor, you can pause and use a spatula to redistribute.

-Add the maple syrup (and canola oil, if using) and continue to blend.

-Once creamy and well-blended, transfer to an air-tight container or mason jar.

Recipe (Re)creation: The PERFECT Green Smoothie

I wish I could take full credit for this recipe.  Alas, I cannot.  I found it on a wonderful blog called, oh she glows. I added flaxseeds to the original recipe and tinkered a bit with quantities, but otherwise, I stayed pretty true to the original.  I will say, it is a pretty darn near perfect smoothie.  You can also swap the apple for a pear, if you prefer.  I have tried both, and it turns out delicious either way.  Your body will thank you for this one.

Serves 1-2

Ingredients:

• 1 cup baby kale
• 1 gala apple, cubed
• 1/2 large english cucumber, peeled and chopped
• 1 tbsp. fresh ginger, peeled and sliced
• 1/2 lemon, juiced
• 1/2 tbsp. coconut oil
• 1/2 tbsp. maple syrup
• 1 tbsp. ground flaxseeds
• 5 ice cubes

Directions:

-Place the kale, apples, cucumber, lemon juice, ginger, coconut oil, and flaxseeds in a high powered blender or Vitamix.  

-Next add the ice and maple syrup and blend until smooth.

-Serve immediately and gulp down the liquid goodness!

Libation Creation: Santa's Special Sauce

This cocktail was inspired by a delicious drink called the Maple that I enjoyed one night at Farley Bar in Sausalito.  It is the perfect wintery treat to warm you on a cold night.  It even appeals to non-Bourbon drinkers since its sweet and refreshing.  I made this recently for a holiday party and it was a total hit.  It works well served in a pitcher and the recipe can easily be multiplied for a crowd.  This drink is guaranteed to make your spirits bright!  I mean, how else do you think Santa gets through Christmas night? Ho Ho Ho...

Makes 1

Ingredients:

• 3/4 oz fresh lemon juice
• 3/4 oz maple syrup
• 2 oz Bourbon (Maker's Mark)

Directions:

-Pour ingredients into a cocktail shaker with ice.
-Shake until well blended and pour into a low tumbler with ice.
-Drink and repeat.

Libation (Re)creation: Lolinda's Rock n' Rolla

Lolinda has become my new favorite weekend spot.  It feels like a night out, but doesn't even require a change of venue after dinner.  The cocktail bar upstairs feels like enough of a change, and the cocktails are killer.  Tied with the flank steak and charred artichoke, my other favorite item at Lolinda is the Rock n' Rolla cocktail.  It is a bourbon, apple, maple, lemon & nutmeg concoction that leads to a not so fabulous hangover.  BUT, it is oh-so-worth it!  This recipe is my best attempt at their delightful little cocktail.

Serves 1

Ingredients:

• 2 oz. Bourbon Whisky
• 5 oz. fresh apple juice
• 1/4 lemon, juiced
• 1 tsp. maple syrup
• Bitters
• Nutmeg
• Allspice
• Ice

Directions:

-Put ice, bourbon, apple juice and maple syrup in a cocktail shaker and give it a nice shake.
-Add two decent shakes of bitters (yes, that precise ; )
-Pour into a lowball glass or short tumbler over ice.
-Sprinkle with ground nutmeg and allspice.
-Drink, and then repeat.

Lolinda
2518 Mission Street
San Francisco, CA
(415) 550-6970
lolindasf.com

Recipe (Re)creation: Mini Pumpkin + Pecan Pies

These little pies are the perfect treat to complete your Thanksgiving feast.  Not nearly as intimidating as a whole slice of pie, these mini pies give you a little taste of dessert without taking you over the edge.  You can make a variety of different types, but I just focused on my two favorite Thanksgiving flavors and based my creations off of this recipe from Dashing Dish.  These would make great little treats at a holiday party too.  The possibilities are endless...

Makes 30 Mini Pies

Ingredients:

For Pecan Pies

• 15 mini phyllo shells
• 1 large egg
• 4 tsp brown sugar
• 2 tbsp honey or maple syrup
• 1/4 tsp vanilla
• 1/2 cup chopped pecans
• 1 tbsp butter, melted

For Pumpkin Pies

• 15 mini phyllo shells
• 1/3 cup egg whites
• 1/3 cup pureed pumpkin
• 1 tsp pumpkin pie spice
• 1/3 cup sugar
• 1/3 cup cottage cheese
• 1 cup whipped cream (optional topping)

-Preheat the oven to 350 degrees F and distribute phyllo shells on two baking sheets.
-In a medium bowl, combine all the ingredients for the pecan pie, except the pecans.
-Then stir in the nuts and scoop 1 small spoonful of the mixture into 15 of the phyllo shells.
-Next, mix all the pumpkin pie ingredients in a blender until smooth.
-Scoop 1 tsp or more of the mixture into each phyllo shell, distributing evenly.
-Bake each sheet of mini pies for 10-15 minutes, watching closely.
-Let the pies cool and top the pumpkin pies with a dollop of whipped cream.
-For an additional treat, serve the mini pies with a generous scoop of vanilla bean ice cream.

~Now you may give thanks~