Chocolate almond biscotti

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Chocolate Almond Biscotti

3/4 cup almonds
1/2 cup flour (I used gluten free)
1/4 tsp baking powder
1/4 tsp salt
2 Tbs melted butter
1/4 cup maple syrup
1/4 tsp almond extract
1/4 cup chocolate chips, melted for the drizzle

Blend almonds in a high speed blender or food processor. Add flour, baking powder, and salt to ground almonds in a bowl. Add melted butter, syrup, almond extract. Mix into a stiff dough. Split in two and shape each into a rectangle about 3/4 inch high. Bake at 350 F for 15 minutes.
Lower oven to 300 F. Take out of oven, slice lengthwise into 1/2 inch thick slices, lay them down on their side and bake for 15 min. Flip to other side. Cook for another 15 minutes.
Melt the chocolate chips. Once biscotti are finished baking, drizzle chocolate on top. Let the chocolate harden before eating. I stuck mine in the freezer for about 10 minutes because i couldnt wait any longer to eat them!

Healthy Snowball Cookies

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Healthy snowball cookies…

2 Tbs butter

2 Tbs applesauce

2 Tbs maple syrup

1/2 tsp vanilla

1/2 cup oat flour

1/4 cup sorgum flour (or other gluten free flour)

1/4 cup coconut flour

1/3 cup pecans, finely chopped

1/8 tsp salt

1/2 tsp baking powder

2 Tbs powdered sugar

Melt butter, stir in rest of the wet ingredients. Mix all the flours and pecans with the baking powder and salt. Stir dry into wet. Gently roll into 1 inch balls (dont pack them down too much). Roll in powdered sugar.

Bake in 325F for 20 minutes

Sesame chicken

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Sesame chicken

 

chicken:

1 egg

2 Tbs cornstarch

2 Tbs coconut oil

 

Sauce:

1/4 cup coconut aminos (or soy sauce)

1-2 Tbs coconut palm sugar (1 tbs more extra if using soy sauce)

1 Tbs rice wine vinegar

1 tsp grated ginger

2 cloves garlic, minced

1 Tbs sesame seeds

1/2 Tbs cornstarch

 

Prepare the sauce.

Cut chicken into 1 inch cubes. Combine egg and cornstarch and coat chicken. Heat coconut oil in skillet. Add coated chicken into a single layer. After a few minutes, flip chicken. Cook until browned on both sides.

Add sauce ingredients and stir around. Turn off heat and stir again.

 

serve over rice with broccoli and garnish with more sesame seeds.

spiced oatmeal apple muffins

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This recipe is a traditionally soaked muffin. It is more digestible and nutritous as it unlocks nutrients for your body to use. You also need a high speed blender or a way to grind your own grains.

This makes a double batch…half it if you only want 12 muffins.

 

Spice Oatmeal Apple Muffins

makes 18-24 muffins

3/4 cup white rice

3/4 cup whole buckwheat

1 cup rolled oats

1/2 cup arrowroot powder

1/2 cup coconut flour

1/2 cup kefir

1 1/2 cups warm water

4 tsp baking powder

3 eggs

3/4 tsp salt

1/3 cup coconut oil, melted

2 small apples or one large, shredded with skin on

1/3 cup maple syrup, fig paste, date paste, or coconut palm sugar

1 tsp ground cinnamon

pinch of each nutmeg, cloves, and allspice

 

Grind rice and buckwheat. Add to a bowl with oats, arrowroot, coconut flour, coconut oil, kefir, and warm water. Cover and let sit for 12-24 hours.

Add the rest of the ingredients right before cooking. Bake in silicone muffin tins at 400F for 22-25 minutes.

Chocolate Heartache Torte

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Best way to use eggplant…you can’t taste it, promise!

Chocolate Heartache Torte

1 1-lb peeled eggplant

8 Dates or 1/3 cup maple syrup

1 banana

1/3 cup cacao powder

1/2 cup flour (I used a mix of different gluten free flours)

3 tsp baking powder

1 tsp baking soda

1/4 tsp salt

Coconut oil, for greasing pan

3 Tbs sliced almonds, for garnish

 

Instructions

 

  1. Heat your oven to 350F.
  2. Grease a cast iron skillet with coconut oil.
  3. slice the eggplant lengthwise. Place in cast iron and cook for 30 minutes, until very soft.
  4. Let the cooked eggplant cool to the touch. Add to a food processor, along with the dates, banana, and maple syrup. Puree until smooth.
  5. In a large mixing bowl, combine the cacao powder, flour, baking powder, baking soda and salt. Mix well, then spoon the eggplant puree into the dry ingredients and stir until just combined.
  6. Pour into the greased cast iron skillet. Sprinkle almond on top.
  7. bake at 350F for 30-40 minutes.
  8. Remove from the oven and let cool in the pan.
  9. Refrigerate for minimum one hour to set the cake
  10. Optional: drizzle with melted chocolate or dust with powdered sugar

Fudgy Sweet Potato Brownies

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  • 1 cup sweet potato purée
  • 1/2-2/3 cup maple syrup depending on sweetness level desired
  • 1/2 cup almond butter
  • 1 tsp pure vanilla extract (no imitation vanilla)
  • 2 Tbs coffee (or almond milk) as needed
  • 1/2 cup cocoa powder 
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2/3 cup oat flour

 

Place a sweet potato in the oven at 400 and roast until tender (45 ish minutes depending on size). Redue temperature of oven to 350. Mash sweet potatoes well with a fork and then add the rest of the wet ingredients or if you want to make sure there are zero sweet potato chunks, put it in a food processor with the maple syrup, almond butter, vanilla, and coffee.

Mix together the salt, cocoa powder, baking soda, and oat flour. Stir into the wet.

Cook in a 350F oven for 27-30 minutes. Let cool 10 minutes before slicing.

Chicken and Cornbread waffles

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Cornbread waffles

  • 1 1/4 cups flour (all purpose or gluten free both work)
  • 1 1/4 cup yellow cornmeal
  • 2 tsp coconut palm sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk or kefir
  • 1 cup warm water
  • 2 eggs
  • 2 Tbs butter

Mix dry, then wet and stir both together. Cook in waffle maker.

If you soak grains for more digestibility…Mix flour, cornmeal, kefir, and water. Cover and let sit for 7-9 hours. mix together sugar, baking powder, baking soda, salt. Mix together eggs and melted butter. Mix all into the soaked flour. Cook in waffle maker.

 

For the fried chicken:

  • 1 lb chicken breasts, sliced thinly or pounded flat
  • 1 egg
  • 1 slice bread (wheat or gluten free)
  • 1/4 cup flour (i use combinations of regular, gluten free, cassava..whatever i have on hand)
  • 2 tbs arrowroot powder
  • salt, pepper, and onion powder to taste

Heat griddle on stove with 2-3 Tbs avocado oil. Place bread, flour, arrowroot, and seasonings in a blender or food processor. Dip chicken in egg, then in breading, and place in hot oil. Cook for 2-3 minutes, flip, then cook a few minutes more until no longer pink in center.

Place chicken on top of waffle and top with a little pure maple syrup!

Gluten Free Maple Blueberry Muffins

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Naturally Sweetened, Gluten free Blueberry Muffins

makes 12

1/2 cup buckwheat

1/2 cup steel cut oats

1 cup almond flour

2 tsp baking powder

1/4 tsp salt

1 Tbs lemon juice plus zest of 1 lemon

1 egg

3 Tbs melted butter or melted coconut oil

2/3 cup milk of choice

1/3 cup maple syrup

1 tsp vanilla

1.5 cups blueberries, fresh or frozen

 

Blend buckwheat and oats in a high power blender to make flour (or just use a little over 1/2 cup of each type of flour or flour of choice). Add almond flour, baking powder, salt.

In separate bowl mix the remainder of the ingredients and then stir in the dry.

Bake at 375F for 25-30 min in muffin tins.

 

 

Nutrition Facts
Servings: 12
Amount per serving
Calories 108
% Daily Value*
Total Fat 4.7g 6%
Saturated Fat 2.1g 10%
Cholesterol 22mg 7%
Sodium 86mg 4%
Total Carbohydrate 14.8g 5%
Dietary Fiber 1.4g 5%
Total Sugars 7.9g
Protein 2.4g
Vitamin D 3mcg 16%
Calcium 64mg 5%
Iron 1mg 4%
Potassium 179mg 4%

 

Honey Rhubarb Chicken

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1 lb chicken breast, cut into bite sized pieces

1 tsp avocado or coconut oil

3 cloves garlic, minced

6 stalks rhubarb

1 Tbs rice wine vinegar

1 Tbs white wine

1 Tbs honey

salt and pepper

1/4 cup water

 

Heat oil in cast iron pan. Season chicken pieces with salt and pepper. Add chicken to hot oil and sear outside of chicken for 1 minute. Stir around and cook 1 more minute. Add rhubarb, garlic, and water, cook 10 minutes, sitr every few minutes, until rhubarb is cooked down into a sauce and chicken is cooked through. Turn off heat. Add vinegar, wine, and honey.

 

Serve over quinoa or rice and a side of vegetables.

Asian Noodle Salad

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1 lb chicken, cooked and cut into bite sized pieces

8-10 oz pasta (I used brown rice and millet ramen)

1 head napa cabbage

1 orange, red, or yellow pepper

1 cup chopped cilantro

3 green onions

 

Dressing:

1 lime, zest and juice

2 tbs olive oil

2 tbs sesame oil

3 tbs soy sauce

3 tbs coconut aminos

1 tbs freshly grated ginger

4 cloves garlic, crushed or chopped

1 Tbs miso paste, optional

 

1/2 cup sliced almonds.

 

Slice cabbage and place in large mixing bowl. Slice pepper and chop cilantro and green onions and add to bowl as well.

Cook pasta according to directions. Wheat, gluten free, chick pea, etc doesnt matter.

Mix together dressing ingredients.

mix in cooked pasta with sliced vegetables. Pour dressing over and mix well. Serve warm or make ahead and serve chilled.

Toast almonds on the stove top on medium heat, stirring frequently, until lightly brown and fragrant. Do not add almonds until right before serving.

 

You can mix it up and do sliced cucumbers instead of peppers, half red cabbage and half spinach instead of the napa cabbage, add some bean sprouts or sesame seeds on top.