Peanut Butter Banana Cups

February 10, 2012 Kate

If you like peanut butter and banana sandwiches, you are definitely going to like this treat! I typically opt for almond butter or some other nut butter over peanut butter in my diet. This could easily be made with any other nut butter but I felt peanut butter is what goes best with bananas. Didn't Elvis make that sandwich famous?

I've decided that you just can't go wrong with peanut butter mixed with just about anything!!! This is such an easy grain free treat that has some protein to keep blood sugar levels from going crazy. This is a much better choice than any other peanut butter cups you can buy!

Recipe: Peanut Butter Banana CupsIngredients
1 ripe banana
3/4 cup unsweetened peanut butter (I prefer the fresh grind)
Between 1/8 and 1/4 cup honey or Swerve for no sugar option
3/4 tsp vanilla extract
2 1/4 tsp coconut oil, melted (refined for no taste, virgin for coconut taste)
1/4 plus 1/8 tsp sea salt (omit if using jarred peanut butter with added salt)

Instructions
Cut the banana into slices between 1/4 and 1/2 inch thick
Mix all the remaining ingredients in a bowl
Place a bit of peanut butter to cover the bottom of each hole in a mini muffin tray*
Place a banana slice into each hole on top of the peanut butter
With a spoon, scoop the peanut butter onto each banana slice and cover completely
Place in the freezer to set
Store in the frig or freezer

Quick notes
*I prefer using a silicone mini muffin tray. It's easier to bend and get the cups out. I also use these for molding chocolates and baking muffins. It's worth the tiny investment!
Makes about 12 cups

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Kate's Healthy Cupboard - Gluten Free Recipes

Spiced Sweet Potato Fries

February 8, 2012 Kate

Homemade french fries are definitely grain free but I choose not to eat white potatoes. I do not miss them when I can enjoy sweet potato fries instead! Sweet potatoes are full of nutrients, including antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients.

Soggy or not, I love these fries. One way to avoid mushy fries is to soak the potatoes. Sounds weird since you'd think you are creating more moisture. Soaking will pull out the starch, which reduces the water content. Less water means less steaming the oven.

These guys can be fixed so many ways, with so many different flavor profiles. They can sweet and turned into dishes that are basically desserts or they can be savory with a bit of spice. I went with a spice blend for these, but I looooove these fries just with sea salt. You really can't go wrong with whatever you toss on these, get creative!

Recipe: Sweet Potato Fries

Ingredients
2 medium sweet potatoes, peeled, soaked* and sliced into fries (you can try a mandoline, but my really high quality one had a hard time slicing them)
1 tbsp refined coconut oil or macadamia nut oil*
1/2 tsp sea salt
1/2 tsp chili powder
1/4 tsp cumin
couple dashes of cayenne or more for spicier

Instructions
Place potatoes in a bowl and toss with oil. Make sure all the fries get coated
Sprinkle seasoning over the fries and toss again
Place fries on parchment lined cookie sheet(s)
Bake at 475 for about 15 minutes. Flip fries half way through to get more than one side browned

Quick notes
*A lot of recipes call for olive oil. Olive oil is not a high heat oil and these are baking at 475. If the olive oil is inside a recipe such as meatloaf, it's fine because the internal heat will not reach 475.
*Soak the potatoes for at least 30 minutes. You can read why in the second paragraph above. Too much oil does keep them from getting crispy. If you prefer crispier fries, you could use less oil or try spraying the fries with Spectrum Coconut Oil Cooking Spray. They cook faster and will be a bit drier inside.

Variations
These are great with just salt or you could go with a sweet approach. Try a little cinnamon or a pumpkin pie spice blend.

Let us know how you spice them!!

Raw Chocolate Chip Cookie Dough Truffles

February 7, 2012 Kate

Who doesn't love raw chocolate chip cookie dough! I think I almost like it better than the cookies. These little gluten free treats are full or protein and can be made with or without the chocolate coating. This recipe was created for raw dough in mind, it is not an actual cookie recipe of mine. I do not know if these will turn out if you choose to cook them. They do not have baking soda in them so they may be a bit flat, but still good I imagine!

I added vanilla egg white protein to these just like I did with the Peanut Butter Protein Balls. It is an option, but adds additional protein to this treat and you would never know it's in there! I am going to be experimenting with plain egg white protein in the next couple months. I think it's a great way to get some additional protein in recipes without knowing it's there! It's like cooking with egg whites so it should be an easy adjustment in recipes for me. If you haven't yet, try some of the recipes I have already created with the added protein. Grain Free Thin Pancakes, Peanut Butter Protein Balls, Grain Free Almond Nut Joy Granola and Grain Free Banana Nut Granola.

Recipe: Raw Chocolate Chip Cookie Dough TrufflesIngredients
1 cup almond flour (I used Bob's)
1/4 cup vanilla egg white protein or use additional almond flour
1/4 cup coconut oil, melted (refined for no flavor, virgin for coconut taste)
1 tbsp non-dairy milk such as coconut milk (omit if using honey or other liquid sweetener)
1 1/2 tsp vanilla (2 tsp if not using vanilla protein powder)
1/4 tsp salt
1/4 cup Swerve Confectioner's or powdered (run through blender or coffee grinder) Swerve, coconut palm sugar or honey
1/4 cup dark chocolate chips
Chocolate Coating
2/3 cup dark chocolate chips
1 1/2 tbsp cacao butter or coconut oil (cacao butter info)
Instructions
Mix flour, protein powder, salt and sweetener in a bowl
In a smaller bowl, mix all the wet ingredients and pour into the dry and mix well
Fold in the chocolate chips
Roll into inch size balls and place on a plate or lined cookie sheet
Place in the freezer for 30 minutes
Chocolate Coating (optional)
In a double broiler or in a saucepan placed over simmering water, melt the chips and cacao butter or oil
Once melted, remove from heat and dip each ball into the chocolate with a spoon and return to the plate or cookie sheet
Place the balls back into the freezer for the chocolate to set
Store in the frig or freezer
Makes about 12 truffles

If you are hesitant to buy egg white protein, don't be! I promise you will put it to good use in my recipes and not to mention all the benefits in protein from eggs!!

Grain Free Honey "Wheat" Crackers

February 6, 2012 Kate

If you enjoy the Grain Free "Wheat" Crackers, you will also enjoy these slightly sweetened grain free crackers! I thought it would be cute to make heart shaped crackers for Valentine's Day, but these can be made into any shape a cookie cutter comes in or just plain squares.

Recipe: Grain Free Honey "Wheat" Crackers

Ingredients
1 1/4 cups almond flour (I used Bob's)
1/4 cup raw almonds, finely chopped
1 TBSP ground flax seed
1 egg
1 TBSP macadamia nut oil (or refined coconut oil)
2-3 tbsp honey
1/2 tsp sea salt

Instructions
Combine flour, chopped almonds (use a food processor to pulse into very small pieces/meal), flax and 1/2 tsp sea salt in a bowl
Whisk an egg and add honey and oil, combine into flour mixture
Place dough on a piece of parchment paper and place another piece on top of the dough
Roll out the dough to about 1/8 inch thick
Use a knife or pizza cutter to cut into 1 1/2 inch squares (makes about 24 crackers). You can also use a cookie cutter
Bake at 350 for 12-15 minutes or desired crispiness

Making any of the cracker recipes into different shapes is a great idea for kids. These are a MUCH healthier option that goldfish! Enjoy!

Mexican Meatloaf

February 5, 2012 Kate

Here's a new twist on meatloaf. I'm not sure I really liked meatloaf as a kid. It was kind of like mystery meat, a mound of meat and who knows what else. Well, now that I like to cook, meatloaf is so easy and so good! I took a bit of a different approach than the traditional ketchup topped loaf.

I love Mexican spices and flavors and wanted to try them in meatloaf. I also love anything and everything that has to do with avocados! If you slap guacamole on something, I'll eat it. Typically meatloaf has a layer of cooked ketchup on top and then is served with more ketchup on top. I thought avocado or guacamole served on top sounded awesome!

Not to mention how good avocados are for you. Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

For those of you that love avocados as much as I do, I am going to experiment with using it as the base for some creamy desserts soon!

Recipe: Mexican Meatloaf

Ingredients
2 lbs grass-fed ground buffalo or ground beef
3/4-1 cup diced onions
2 garlic cloves, chopped
1 cup 505 Flame Roasted Chilis
2 tbsp refined coconut oil
2 eggs
1 1/2 - 2 cups cilantro, chopped
1 1/2 tsp Penzey's Adobo Spice Blend*
1/2 tsp sea salt

Instructions
Saute onions, garlic and spices in a pan with coconut oil
Once onions are translucent, remove from heat and add the chilis and cilantro
In a mixing bowl, whisk the eggs. Add the meat and onion mixture, mix with hands
Form into a loaf in a cake pan or casserole dish with sides. There will be a lot of moisture that comes out of the meat.
Bake at 325 for an hour
Remove meat from the pan or pour excess liquid out
Slice it and top with guacamole, slices of avocado or salsa

Variations
You don't have to use the 505 brand, but they have a better and different flavor than regular canned chilis.
The Adobo Spice is one of my favorites and worth purchasing. You can spice it yourself using garlic powder, onion powder, Tellicherry black pepper, Mexican oregano, cumin and cayenne red pepper.

This recipe could also be done with ground chicken or turkey. I love ground turkey, but it can be a bit dry. I think there is enough moisture in this that it might turn out great. Let us know if you try it!

Double Chocolate Gooey Brownies

February 4, 2012 David

Enough said! Let's just get right to the recipe!!

But first, I want to talk about honey, raw honey. I should specify that I use raw honey in my recipes for the health benefits it provides. Raw honey is not only an anti-bacterial, anti--viral and anti-fungal substance, but it also contains many phytonutrients. When raw honey is extensively processed and heated, the benefits of these phytonutrients are largely eliminated. Make sure to always buy raw.

When my recipes call for honey, I use raw honey unless I want to go lower on the amount of sugar in a recipe. When that's the case, I use Nature's Hollow Honey that is sweetened with Xylitol. Xylitol is a safe natural sweetener made from birch trees. Xylitol is not only safe, but it's also good for teeth and stabilizes blood sugar levels without the bad side effects of sugar and artificial substitutes.

Another benefit besides being a great sweetener, Xylitol can activate the glutathonie pathway in the body. Glutathonie is one of the bodies most powerful antioxidants. Red blood cells take up xylitol quickly and fight free radical damage.

The recipe will be delicious regardless of what honey you choose to use. I find that Nature's Hollow is not as sweet as raw honey so you may need to adjust the amount a tiny bit. As with any recipe and sweetener, I add less than what's called for and taste it before adding the full amount.

Recipe: Double Chocolate Gooey Brownies

Ingredients
1 1/2 cups roasted almond butter
1/2 cup almond flour (I used Bob's Red Mill)
1 cup dark chocolate chips, divided in half (Use Enjoy Life Brand for dairy free)
1/2 cup honey
1 egg
1 tbsp vanilla extract
1/4 tsp baking soda
1/4 tsp sea salt

Instructions
In a double boiler or in a pan over simmering water, melt 1/2 cup of the chocolate chips with the almond butter
In a small mixing bowl, mix the almond flour, baking soda and salt and set aside
In a large bowl whisk the egg, add the melted mixture, vanilla and honey
Add the dry ingredients to the wet and mix well
Fold in the additional 1/2 cup chocolate chips
Pour the mixture into a greased 8x8 glass pan for thick gooey brownies or into a larger glass pan for thinner brownies
Bake at 350 for 25-30 minutes for the 8x8. A larger pan will take less time

Variations
Any nut butter will work in this recipe. I used Whole Foods fresh grind almond butter. You could add chopped nuts to this if you desire, fold in with the additional chocolate chips.

I love under cooked gooey brownies and that is exactly what you get with this recipe! I have not tried using anything larger than an 8x8 pan. Please let us know if you do and if they are still as gooey!

Chocolate Peanut Butter Protein Balls

February 3, 2012 Kate

How can you go wrong when you mix chocolate and peanut butter, you can't! I typically don't eat peanut butter since it is a legume not a nut. I did however have one of these and there is something about peanut butter that's just a little bit tastier than almond butter. An exception would be Justin's Nut Butter Maple and Vanilla Almond Butter. Those would be ridiculously good in this recipe! These could certainly be made with any kind of nut butter or sunflower seed butter (which is awesome! I prefer Marantha brand over any of the others) if you have nut allergies. I will be creating a coconut butter truffle in the near future as well.

These little guys are packed with protein from the peanut butter and the added vanilla egg white protein powder. It adds a little bit of vanilla flavor and is so hidden in there, no one would know they were eating it! I imagine it can be replaced with a vanilla whey protein powder if you can handle dairy (whey is typically not the issue for people, it's the casein that is found in dairy products such as cheese, milk, yogurt, etc.) It could also be left out completely but I suggest taking advantage of the additional protein content!

I used Cacao butter (literally the pure oil of the cacao bean, which comes directly from the cacao tree, and is what white chocolate is made of) and dark chocolate chips for the chocolate coating. The butter is what gives it the smooth hard texture. Cacao butter has no sugar in it and is full of nutrients! Cacao Butter, Cacao Beans, Cacao Powder, Cacao Nibs and Cacao Paste are packed with minerals and antioxidants, including polyphenols, catechins and epicatechins that help to fight off free radicals, giving you a healthy, complete superfood. In addition, flavonols help the body produce Nitric Oxide, a compound essential for proper heart function. So enjoy these treats knowing you are eating something with great health benefits instead of eating a Reese's Peanut Butter Cup!!

Recipe: Chocolate Peanut Butter Protein BallsIngredients
1 cup natural peanut butter (I prefer fresh grind from Whole Foods or Vitamin Cottage)
1/3 cup honey or Swerve for low sugar option
1 Tbsp refined coconut oil, melted (virgin if you want a coconut taste to it)
1 tsp vanilla extract (1 1/2 tsp if you are not adding vanilla flavored protein powder)
1/4-1/2 cup almond flour, depending on liquid or granulated sweetener used (I use Bob's Red Mill)
1/4 cup vanilla egg white protein (use 1/4 cup more almond flour if you don't add this in)
1/2 tsp sea salt (omit if using jarred peanut butter with added salt)
Chocolate Coating:
2/3 cup dark chocolate chips
1 1/2 tbsp cacao butter (refined coconut oil will work)

Instructions
Mix all of the ingredients (except chocolate coating) in a bowl
Roll the mixture into one inch balls and place on a parchment lined cookie sheet. Place in the freezer for 30 minutes
In a double broiler or in a sauce pan over a pot of simmering water, melt the chocolate chips and cacao butter. Let cool for a few minutes
Dip the balls into the chocolate with a spoon and place back on the cookie sheet
Return the balls to the freezer until chocolate hardens
Store in the frig or freezer in an airtight container

Quick notes
This makes about 16 balls. Whole Foods sells single serve packets of the Jay Robb Vanilla Egg White Protein if you don't want to buy an entire container. The packet is 1/4 cup.

Variations
If you want to decrease the sugar in the recipe, I suggest using Nature's Hollow Honey made with Xylitol.

Garlic Squash "Bread"

February 2, 2012 Kate

Ok, I'm not going to lie, this doesn't taste anything like glutinous garlic bread. The recipe is so similar to garlic bread but just on squash and I couldn't think of anything else to call it. I absolutely love summer squash and eat it on a regular basis either sauteed or as oven fries. This is an easy way to add some vegetables to your meal and can be spruced up with some freshly grated parmesan or mozzerella cheese if you can tolerate dairy. I can't but it sure does sound good!!

Recipe: Garlic Squash "Bread"

Ingredients
2 large yellow summer squash
1-2 tbsp extra-virgin olive oil or organic butter, melted
3-4 garlic cloves, crushed
2 tbsp fresh parsley, chopped
sea salt to taste

Instructions
Slice the squash lengthwise in half like you would with garlic bread. Then cut each half in half again
Place on a greased cookie sheet and brush oil or melted butter on the top of each piece
Sprinkle the garlic and sea salt onto each piece (add cheese at this time)
Bake at 400 for about 8 minutes then remove to add parsley. Turn to oven to broil and place squash back into the oven for 2-4 more minutes until browned

I know this may not be bread, but at least after you eat 4 pieces you won't feel guilty and bloated!!

Coconut Covered Frozen Strawberries

February 1, 2012 Kate

It's February 1st and Valentine's Day is only a few weeks away! I have lots of chocolate recipes for you in the next couple of weeks. I have eaten more chocolate in the past month than I probably ever have! I love baking and cooking, but testing recipes numerous times is bound to start showing up on me soon!!! I think it's time to start focusing on main dishes and vegetables for awhile!

So I have another confession besides telling you about all my chocolate consumption, I'm addicted to Pinterest! Just one more thing to waste time on, but it is pretty cool. There are tons of grain free recipes on Pinterest that I want to try or healthify to share with you. I have seen a recipe for yogurt covered frozen strawberries a couple of times now and decided I needed to create something similar. I thought now was the perfect time with Valentine's Day just around the corner. Chocolate covered strawberries are always a hit, but I wanted to try something different. Yogurt is not an option for me so I came up with my own treat. If you can make chocolate covered strawberries, this should be no problem! I did however have a problem with the chocolate drizzle. I need to practice making that prettier!

Recipe: Coconut Covered Frozen Strawberries

Ingredients

12-15 fresh strawberries
1/4 cup virgin coconut oil
1/3 cup full fat coconut milk
1/4 cup coconut butter/creme
1-2 tbsp honey or to taste
1/2 tsp vanilla extract

Chocolate Drizzle

2 1/2 tbsp cocoa or cacao powder
2 Tbsp virgin coconut oil
1 1/2 tbsp maple syrup

Instructions

Wash and dry strawberries and set aside
In a double broiler (or in a mixing bowl over simmering water) melt the oil, milk and butter
Remove from heat and add in the vanilla and honey, mix well
Depending on how hot your mixture got, stick the bowl in the frig until it thickens up
Dip the strawberries in mixture once it is thick enough to coat strawberries without completely running off of them
Place them on a plate or cookie sheet and put in the freezer for about an hour
To make the Chocolate drizzle, use a double boiler or bowl method to melt the oil, cocoa and syrup until well combined
Once it has cooled, place mixture in a ziploc bag and poke a very small hole in the corner.
Drizzle the chocolate over the frozen berries and place back in the freezer
Remove about 10 minutes prior to serving to allow the strawberries to soften up just a bit

Quick notes

If these are left out for a long time, the coconut coating may start to melt a little.

I think the frozen aspect makes these different and unique to just chocolate covered strawberries. These are great without the chocolate, I just wanted to make them even prettier!

I highly suggest organic strawberries. Strawberries are one of the dirtiest foods in terms of pesticides.

I thought about letting the coating freeze just slightly and rolling them in finely shredded coconut. Or you could roll them in ground up nuts too. Another idea is to use this as a fruit dip or drizzle over a bowl of strawberries or other berries. Let me know what you think!!!

Italian Chicken Nut Rolls

January 31, 2012 Kate

Super easy and super good!!! Some of us get sick of chicken breasts and need new ideas to change things up. I personally like chicken and am excited to create new recipes so it's possible to eat it often and not get bored with it. I remember as a kid asking what was for dinner and 9 times out of 10, the answer was chicken. It amazed me how many different ways my mom could fix it or cover it in sauces to make us think it wasn't chicken.

I was known amongst my family for liking over cooked meat. Well times have changed and the dry chicken that gets caught in your throat does not appeal to me! These chicken rolls are so moist, full of flavor and won't get stuck in your throat. This grain free recipe is similar to something my mom use to make us and I loved. She used bread crumbs and butter while I opt for no grains and refined coconut oil instead.

Recipe: Italian Chicken Nut Rolls

Ingredients
4 chicken breasts
1 cup raw almonds, finely chopped
1 cup raw pecans, finely chopped
1 tsp garlic powder
3 Tbsp Italian seasoning
1 tsp sea salt
1/4 cup refined coconut oil or grass-fed butter
Additional 2 tbsp grass-fed butter (optional)

Instructions
Pound out the chicken to about 1/4 inch thick and cut in half lengthwise
Place nuts in a food processor and grind until they become more like a meal, very small chunks
Pour nuts onto a plate and add the garlic, Italian seasoning and salt and mix well
Pour oil onto another plate. Dip chicken in the oil or brush oil onto both sides of chicken
Place chicken in the nut mixture and coat both sides. Roll the breast and stick a toothpick in it to hold it together. Place on a greased cookie sheet
Repeat for all the breasts and pour extra nuts over the tops of the chicken
Place a small pat of butter on top of each roll (optional, but makes them brown even more)
Bake at 350 for 25-30 minutes

I always use almonds and pecans, but you can certainly use whatever you'd like. I will be sharing some additional nut crusted meats and fishes in the future. Let us know what you come up with!

Chocolate Coconut Macadamia Nut Bark

January 27, 2012 Kate

Valentine's Day is just around the corner and that means lots of chocolate will be consumed. I am working on numerous chocolatey treats for the month of February. Here is a simple pleasure to get us all in the mood! My Chocolate Cherr y Bites recipe is another easy way to get your chocolate fix. I have grown to love dark chocolate, especially when there's nuts involved! Chocolate Bark is such an easy way to fancy up some nuts and chocolate. This could also be poured into mini muffin trays or any other mold.

Recipe: Chocolate Coconut Macadamia Nut Bark

Ingredients
1 cup dark chocolate chips or broken chocolate bar
1/2 cup virgin coconut oil
1/4-1/2 cup macadamia nuts, chopped
1/2 cup shredded coconut or coconut chips
1/4-1/2 cup Swerve, honey or sweetener of choice (optional)

Instructions
Place a glass mixing bowl over a saucepan of simmering water and add chocolate and oil
Once everything has melted, remove from heat and add in the nuts, coconut and sweetener
Mix well and pour onto a parchment lined cookie sheet
Place in the freezer to set. Once it has hardened, break into pieces

Quick notes
If you are using a dry sugar to sweeten, I would "powder" it in a coffee grinder or blender or it will be gritty

Variations
You could use almonds instead of macadamia nuts.

Store the bark in the freezer so it stays hard. Let us know what other combos you try!

Banana Nut Muffin Bites

January 25, 2012 Kate

I am loving using mashed bananas in my recipes. This is a way to create moisture without oil and to add a delicious taste. What's funny, I hated plain bananas as a kid and still do. I think it's the mushy, stringy texture because I certainly love banana flavor. OK, so maybe I just love the fake artificial flavor in Banana Laughy Taffy and Runts!

As soon as I had success with the Sweet Potato Biscuit Bites, I wanted to try a similar recipe with bananas. Once we are all back in the mood for pumpkin, there will be pumpkin muffin bites as well. I couldn't decide what to call these. They were more like a biscuit fresh and hot out of the oven, but once you store them(if you can hold back eating them all!) they become moist and more like a muffin. They remind me of those muffin top flat breads with walnuts that we had as kids. I can't think of the name, you'd toast them and spread butter on them, so good! I say that, but I bet if I were to try one of those now it would be so sweet and gross!! These are definitely sweet and the best part is, they are grain free and gluten free!

Recipe: Banana Nut Muffin Bites

Ingredients
2 1/4 cups almond flour
1 Tbsp arrowroot powder
1/4 tsp baking soda
1/3 cup walnuts, chopped
1 egg plus 1 yolk
3/4 cup over ripe banana, mashed
1 1/2 tsp vanilla extract
1/4 -1/3 cup honey or sweetener of choice
1/8 tsp sea salt
coconut oil, melted (to brush the tops of muffins)

Instructions
Combine flour, arrowroot, baking soda and salt and set aside
In a small bowl, whisk the egg and yolk, add vanilla, mashed banana and honey. Mix well
Pour egg mixture in to flour mixture and combine
Fold in walnuts
With a cookie scoop or tablespoon, place batter on a greased or parchment lined cookie sheet
Lightly brush the top of each muffin with a bit of oil
Bake at 350 for 20-25 minutes or until slightly brown on top

Quick notes
I used Nature's Hollow Xylitol Honey, regular honey may be a bit sweeter so start with 1/4 cup or less.

Variations
You could substitute the walnuts for almonds or any other nut.

These are fantastic right out of the oven and just as fantastic the next day when they are even more moist. Throw them under the broiler to reheat and top with a little butter, yum!!!

Dairy Free Coconut Creme Brulee

January 22, 2012 Kate

I am not typically a dessert person at restaurants, probably because they all seem to contain gluten and dairy. I always seem to notice when creme brulee is on the menu and think twice about passing it up! It is gluten free but certainly not dairy free (heavy cream) and is the mucus really worth it? I most often decide it's not, but now I can enjoy my own version of it!

Creme Brulee means "burnt cream" and the goal is to have a nice layer of somewhat burnt caramelized sugar on top. This is easier said than done! I personally find this recipe to be so good without the extra topping, but everything's always better with sugar on top! I couldn't get the sugar to harden like they do in the restaurants by using the broiler. I did use coconut palm sugar and that should work, but maybe the answer is just to use organic cane sugar(I don't even own any!). Regardless, I am sure this will fill your sweet cravings!

Recipe: Dairy Free Coconut Creme Brulee

Ingredients
1 can full fat coconut milk
4 egg yolks
1/4 tsp vanilla bean powder or 1 pod*
1 1/2 tsp vanilla extract
1/3 cup Swerve (no sugar option) or coconut palm sugar
2 Tbsp additional sugar for caramelizing*

Instructions
Add the coconut milk and vanilla bean powder to a sauce pan over medium low heat. The heat helps to release the oil of the beans resulting in more flavor. Bring to a slight boil and remove immediately
Whisk the yolks, sugar and extract in a bowl
Slowly add the milk to the eggs and continue whisking. The warm milk will cook the eggs if you add too much too fast
Whisk until all of the milk is incorporated and well combined
Fill 4 ramekins with mixture and place on a cookie sheet with high edges
Fill the cookie sheet with water until it comes half way up the ramekins
Bake at 325 for 35-40 minutes, watch to make sure it doesn't brown
Let the ramekins cool and place in the frig for a couple hours to set
Sift sugar of choice over the tops of ramekins and place under the broiler for about 2 minutes. Watch carefully so they don't burn! You can also you a torch if you happen to have one
Let cool and place in frig until ready to serve

Quick notes
*Use 1/2 tsp more vanilla extract if you are not using vanilla beans. The beans do add so much flavor
*As I mentioned above, I used coconut palm sugar on top, but regular cane sugar is probably best.

Please let us know if you are successful at caramelizing the tops!! Enjoy!

Dairy Free Ranch Chicken Salad

January 22, 2012 Kate

This is such an easy recipe and great way to enjoy chicken. Using cucumber slices as crackers makes it crunchy and fresh tasting. This could certainly be enjoyed plain, on these Grain Free "Wheat" Crackers or rolled up into a lettuce wrap.

Recipe: Dairy Free Ranch Chicken Salad

Ingredients
2 cooked chicken breasts, shredded or cubed
3 Tbsp Dairy Free Ranch Dressing and Dip
Salt to taste
Instructions
Combine chicken and dressing in a bowl and mix well
Add salt if needed
Quick Notes
Serves 2

So easy and full or good fats and protein! Let us know how you serve your chicken salad.

Dairy Free Homemade Ranch Dressing and Dip

January 22, 2012 Kate

Ranch dressing can be used for so many different things, dips, spreads, salads and more! Now that I have a healthy mayo option, I want to enjoy ranch again. Now vegetables don't have to be so boring and plain! This is such an easy recipe once you have the mayo made. I used this as a way to dress up chicken into a yummy chicken salad, recipe to follow.

Recipe: Dairy Free Ranch Dressing & Dip

Ingredients
1/2 cup Homemade Mayo*
1/4 cup plain non-dairy milk* (I used Homemade Almond Milk)
Heaping 1/4 tsp chives
Heaping 1/4 tsp dill weed
1/4 tsp parsley
1/8 tsp garlic powder
1/8 tsp onion powder
Sea salt and pepper to taste

Instructions
Combine all of the ingredients in a bowl and mix until well combined.

Variations
*Greek Yogurt may work if you can tolerate dairy
*Use less milk if you want a thicker dip

Let us know how you enjoy your ranch!

Grain Free Thin Pancakes

January 21, 2012 Kate

Thin pancakes were a childhood favorite. Our neighbor Patty Jo gave my mom this recipe and it was used so often in our home. I remember my mom making them for breakfast every time we had sleepovers as kids. We would slap on butter, sugar, powdered sugar, syrup or a little bit of everything. Roll them up or fold them over so they were thick enough to cut and grab with a fork. Many people would say these were like crepes, but to me they will forever be thin pancakes.

I make the original recipe a lot for Tom and every time he says, "these are so damn good!" I don't know how they couldn't be with all the butter, powdered sugar and syrup he has them soaking in! I am always drooling over his plate just enjoying the smell since I can't have them. Well now I can!!! I have finally come up with a recipe that is grain free and has a similar texture and taste. The extra bonus is that they are full of protein and dairy free too! I certainly eat mine a little different than I did as a kid, but I enjoy them just as much! I like these as a sweet treat, but these could easily be savory with egg, ham and cheese or many other variations.

Recipe: Grain Free Thin Pancakes

Ingredients
2 large eggs
2 Tbsp coconut oil or butter, melted (I used refined, virgin will give a coconut flavor if that's desired)
3/4 cup almond flour
1 Tbsp coconut flour
1/2 cup plain egg white protein
2 1/2 cups non-dairy milk (I used vanilla unsweetened coconut milk, almond would be great too)

Instructions
Beat eggs and 1 cup of milk until smooth
Add flours, protein powder, oil or butter and additional milk and continue to beat until smooth
Heat an oiled skillet over medium to medium high heat
Pour 1/4-1/2 cup (depending on small or large skillet) batter in to pan and swirl around
Once the batter on top looks like it's set, flip the pancake. That side should be a bit brown
Cook until the other side is brown
Add your toppings or syrup and roll, fold or leave flat

Variations
If you want a more savory "crepe", use a plain unflavored milk.
Use vanilla flavored egg white protein if you want more of a vanilla taste.
Quick Notes
Makes 12 small or 6 large pancakes. I keep the batter in the fridge and make them as I want or you can make them all and store in a bag in the fridge to be warmed up later.

I like to eat mine with Nature's Hollow Maple Syrup made from Xylitol. My almond coconut spread with bananas or strawberries and a little chocolate drizzle would be delicious too! Get creative and let us know what your favorite way to fill these grain free treats!

Cashew Bok Choy

January 21, 2012 Kate

So often I wonder how people don't like vegetables. There are so many delicious healthy ways to fix them and doctor them up. I have ventured out of my steamed broccoli and asparagus days. Still love them both, but needed some variety!

Toasted sesame oil adds a yummy kick to dishes and this has become a favorite drizzle oil for me. Sesame oil is not a high heat oil and is most beneficial when added once food has been removed from heat.

Recipe: Cashew Bok Choy

Ingredients
1 lb bok choy
1 Tbsp coconut oil (refined or virgin if you want a coconut flavor)
1 1/4 cups chopped green onions (white and green parts)
3 garlic cloves, chopped or pressed
1 1/2 Tbsp toasted sesame oil
1/2 cup roasted unsalted cashews*
Celtic sea salt to taste
Red pepper flakes to taste

Instructions
Chop bok choy into 1/2 inch pieces, leaves included
Heat the coconut oil in a large pan on medium high heat and add the onions
Once the onions have cooked for a minute add the garlic and bok choy and cover for about 3 minutes. Bok choy will wilt like kale and spinach do
Take the lid off and turn the heat to low and let it cook for a few minutes longer
Remove from heat, drizzle the sesame oil, salt and red pepper flakes
Add in the cashews

Quick notes
*I use raw cashews, but you can buy roasted. Regardless, you need to roast or re-roast them in the oven. Bake at 450 on a dry cookie sheet for about 5-7 minutes until brown.
Makes about 4 servings

I love making spinach and kale this same way. Just wilt it and drizzle with oil and spice! Let me know what variations you come up with!

Oregano Roasted Brussels Sprouts

January 21, 2012 Kate

Roasted brussels sprouts are one of my favorite cooked vegetables. Any way you spice them, I'll like them! I saw a recipe for Oregano Brussels Sprouts from 101 Cookbooks and had to try it. I made a few changes and loved the way they came out.

Recipe: Oregano Roasted Brussels Sprouts

Ingredients
1 1/2 lbs brussels sprouts
1/4 cup extra virgin olive oil
1/4 cup refined coconut oil (no coconut flavor or use all olive oil)
1/2 cup fresh oregano
1/2 cup fresh parsley
4 cloves of garlic
3/4 tsp Celtic sea salt

Instructions
Cut off stems of the sprouts and cut in half or quarters depending on their size and place in a mixing bowl
Add oils, oregano, parsley and garlic to a food processor and pulse until herbs and garlic are very small pieces
Pour mixture over the sprouts and mix well so all sprouts are covered
Add salt to the mixture and stir
Spread the sprouts out on a cookie sheet and bake at 400 for about 25-30 minutes depending on the size of the sprouts. Stir them after 15-20 minutes
Makes about 4 servings

The browner and crispier the better. Make sure to scrape the cookie sheet with a spatula to get all the garlic and herbs that are stuck on it. Enjoy!

Avocado Egg Salad

January 20, 2012 Kate

I love eggs! Fried, poached, scrambled or hard boiled, I'll eat them! They are not only full of protein and healthy fats (yolks), but they are such an easy, fast and convenient snack or meal. I can't imagine having an allergy or sensitivity to them. I love using them in shakes, baking, dairy-free homemade ice cream, custards and so much more!

I wanted to make some avocado deviled eggs but took a different turn and went for egg salad. Avocado can be a great option to use as a spread instead of traditional store bought mayo. The recipe does include a bit of my homemade mayo, but could easily be omitted.

I enjoy it on these Grain Free "Wheat" Crackers or on an endive leaf or rolled as a lettuce wrap. This is a great protein packed snack that will fill you up!

Recipe: Avocado Egg Salad

Ingredients
10 hard boiled eggs, peeled and cut in half
1 avocado
1 jalapeno, diced
1 Tbsp Homemade Mayo
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp cumin
Salt and pepper to taste

Instructions
Add the eggs, avocado, jalapeno and mayo to a food processor and pulse
Once desired chunkiness is reached, spoon mixture into a bowl
Add all the spices and stir well

Quick notes
Depending on the consistency you want, you can add spices to the food processor once the egg mixture has been pulsed. This will result in a smoother, hummus like salad.

I will be using mayo to create so many different dips, spreads and salads. Let us know what variations you come up with!

Homemade Mayo

January 20, 2012 Kate

I have never really been a mayo person, but sometimes it is a must! Tuna salad is just not the same without it! I am not a fan of store bought mayo. They are made with canola, grapeseed or soybean oil and most often times contain soy protein.

There are numerous recipes out there for creating your own. Everyone seems to use a different oil or combination of two. I have found extra virgin oil oil to be way to strong in taste. Regular olive oil is not as strong and may be worth trying. Refined coconut oil would be great to use, but I am worried about what it will do in the frig as it hardens in cold temps. Here is what I came up with, but may experiment with avocado oil too.

Recipe: Homemade Mayo

Ingredients
4 egg yolks
2 cups macadamia nut oil
1 tsp ground mustard
1 1/2 Tbsp lemon juice
1 1/2 Tbsp apple cider vinegar
Celtic Sea Salt to taste

Instructions
Blend the eggs, mustard, lemon juice and vinegar
Once that is blended, keep the blender running, VERY SLOWLY add drops of oil
Continue to add oil is a steady stream in small amounts
Mixture should thicken up and turn to mayo consistency
Add salt or other seasoning

Variations
You could add any seasoning you desire!
Quick Notes
Makes about 2 cups and should last about 2 weeks in the frig.

I will be using mayo to create so many different dips, spreads and salads. Let us know what variations you come up with!

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