was successfully added to your cart.

LINK Endurance Pre Workout Shake

By | Recipes | No Comments

As Holistic Nutritionists, we are always coaching clients on how to race fast AND recover fast – but not only fast, recover WELL. Could you shove a couple of donuts down your throat with a pot of coffee before a race and probably have a pretty good race? Sure. Race in and race out, though? No. Here’s why: by practicing the thinking of “I just need food so I can burn it – it doesn’t matter what it is or the quality of it…” is completely backwards.

Many people who workout a lot (we would define “a lot” as more than 6-7 hours per week…) or who are endurance athletes, etc. make the mistake of thinking that because they workout so often, they can afford to eat whatever they want, whenever they want. Again – completely backwards.

Sorry to burst your bubble, but it is truly the opposite. Because you workout so much, the cleaner you need to eat. Now, can you afford to eat more? Yes, for sure! But WHAT you eat – particularly the quality of it, is vital! The higher quality food you put in, the faster you will race and recover. Not to mention the clearer you will be able to think while working or make decisions on the race-course.

We cannot say it enough: WHAT YOU PUT IN IS WHAT WILL COME OUT!

Hence: our favorite pre-race shake! Well, let’s be clear: Mo’s favorite. If you’ve been following us for a while, you know that Alix doesn’t go near bananas. If you don’t either, no worries – simply omit. But if you’re cool with them, leave it! It will make the shake really creamy in texture!

This shake is FULL of the nutrition you need prior to a race –

  • The tart cherry juice and banana are fast burning carbs – but not so many that you will crash. Plus, the tart cherry juice is an incredible anti-oxidant, so it will help fight off those free-radicals that get released when racing or during a hard workout!
  • The maca powder is incredible for your hormones…
  • The cacao powder is an anti-oxidant and is high in iron and magnesium…
  • The ground chia is a great source of fiber and the almond butter a clean source of fat – but neither will weigh you down, but will slow down digestion just long enough for this shake to last you until after your 45 – 60 minute workout or until your first bite of race fuel during the race…
  • The MCT or Coconut Oil are medium chain triglycerides that the body will digest as it would carbohydrates vs fat – meaning, it won’t slow anything from getting into the bloodstream!

So if you have a big workout coming up – give this a shot! It’s one of our favorites! You will feel the difference in your ability to push!

Enjoy!

LINK Endurance Pre-Workout Shake

Serves 1

Ingredients:

  • 4-6 ice cubes
  • 4oz unsweetened almond or coconut milk
  • 4oz tart cherry juice
  • ½ banana
  • 1 scoop high quality protein powder*
  • 2 tbsp cacao powder
  • 1 tsp maca powder
  • 2 tbsp ground chia seeds
  • 1 handful of spinach or baby kale
  • ½ tbsp MCT or coconut oil
  • 1 tbsp fresh ground almond butter
  • 1 tsp ground cinnamon
  • pinch of sea salt

Directions:

  • Blend all ingredients in a high-powered blender and drink up – ideally no more/less than 90 minutes to 2 hours prior to your race or workout start!

Notes:

Print Recipe
LINK Endurance Pre Workout Shake
Instructions
  1. Blend all ingredients in a high-powered blender and drink up – ideally no more/less than 90 minutes to 2 hours prior to your race start!
Recipe Notes

We suggest the following protein powders due to their quality of ingredients and great taste: Roo Whey Protein Ancient Nutrition Bone Broth Protein Pure Encapsulations Plant Based Protein

Share this Recipe

Grain Free Blueberry Muffins

By | Recipes | No Comments

Can I be honest? I stole this recipe. It’s true. I’ve been claiming it as my own for so long now. But Mo says it’s okay – I can have it. 🙂 It was one of the first recipes he came up with out of his research and education through the Institute for Integrative Nutrition. When we first met – he showed me this recipe and I’ve never made another blueberry muffin since nor have I tried to find other recipes, etc.

Why mess with something that is literally perfect?

This is by far the easiest baking you will ever do. And I’d be willing to bet that if you have people in your household/that you’re feeding that do not abide by “grain free” eating – they will hardly notice the lack of grain-based flour in these!

You can certainly substitute the blueberries with a different berry – blackberries or raspberries perhaps? I just suggest adding another 1/2 tbsp or so of honey if you do, as those berries are more tart than blueberries. And while we’re at it I’ll share my secret – the first 8 ingredients make up the base for all of my muffins. Yup. All of them. I just sub the blueberries with whatever sounds good – pumpkin, apples, peaches, mango, chocolate chips – you name it! I will then alter the spices a bit depending on what I’m using – for example, I’ll add cinnamon and clove if I’m using pumpkin… I’ll add 1 tsp coconut extract if I’m using mango… You get the idea!

So, make these! Have some fun! Have them for your kids as a clean eating after school snack or grab-and-go breakfast! They will love them!

Grain Free Blueberry Muffins

Makes 10 muffins

Ingredients:

  • ½ cup coconut flour
  • ½ cup almond flour
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 6 cage free eggs
  • ¼ cup raw, local honey
  • ⅓ cup coconut oil, melted
  • 1 tbsp vanilla extract
  • 1 ½ cups blueberries, fresh or frozen
  • zest and juice of ½ lemon

Directions:

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine almond flour, coconut flour, salt and baking soda.
  • In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand blender
  • Mix dry ingredients into wet, blending with a hand mixer
  • Place blueberries in and top with lemon zest and juice. Gently fold into the batter.
  • Place batter into a paper lined 12-cup muffin pan.
  • Bake for 20-25 minutes.
  • Cool and serve or store in an airtight container on the counter for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 3 months.

 

Print Recipe
Grain Free Blueberry Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine almond flour, coconut flour, salt and baking soda.
  3. In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand blender
  4. Mix dry ingredients into wet, blending with a hand mixer
  5. Place blueberries in and top with lemon zest and juice. Gently fold into the batter.
  6. Place batter into a paper lined 12 cup muffin pan.
  7. Bake for 20-25 minutes.
  8. Cool and serve or store in an airtight container on the counter for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 3 months.
Share this Recipe

Snickerdoodles – 2 ways!

By | Recipes | No Comments

It’s almost CHRISTMAS!!! I am so excited! I have been baking all week! If you follow me on Instagram, you’ve seen the beautiful pecan pie I made! I seriously cannot even believe it turned out so well! I know – I’m a food blogger and recipe innovator. I shouldn’t confess to that. But, I am also a human and frankly, pies are not my strong-suit. Just ask Mo. Poor guy. He’s been the guinea-pig for some epic fails. LOL!

Anyway! Enough about pie! Let’s talk COOKIES!

I asked Mo what kind of cookies “Santa” wanted this year and without hesitation his response was “Snickerdoodles with white flour!” Ha! I laughed and then said, “Wait… Really?” Not out of shock, but because he was very adamant about me using white flour instead of almond, etc. I have zero issue with this so long as we’re able to use a high quality organic, unbleached, un-enriched flour. Remember: the ultimate goal for us in our home and for our clients is that we eat as unprocessed as possible. And this is the issue we have with run-of-the-mill flours – they have all been so processed via being bleached, enriched, run through machine after machine… THIS is what denatures tha nutrition and why they cause so much digestive upset for people. I’m not saying gluten-intolerance or sensitivity or full-on celiac is not real!! But what I am saying is that if we focus more on unprocessed grains/flours – meaning as little heat as possible has been applied to to them to get them from grain form to flour form, we probably would not have the “gluten epidemic” we’ve experienced in the last several years. Not intending to preach – just “food for thought…” Pun intended! 🙂

So, based on his request, I thought it would be fun to try a Primal version – using an organic, unbleached, un-enriched white flour (I used Bob’s Red Mill) and a grain free and gluten free Paleo version – using almond flour.

So, I made both batches, set each cookie side by side and had Mo taste them, without telling him which was which. Guess which one he liked the best? …the Paleo. He liked the Primal too – but said the Paleo was more doughy and he LOVES doughy anything!

So if you like a softer cookie – Paleo is the way to go! If you like a crunchier cookie – Primal all the way!

So, sounds like Santa will be getting Paleo cookies at the Brossette’s this year! Hope you all enjoy!

HAPPY HOLIDAYS!

PRIMAL Snickerdoodle Cookies

Makes 18 cookies…

Ingredients for Cookies:

  • 1 stick unsalted Kerrygold butter
  • ½ cup coconut sugar + 2 tbsp for rolling cookies in
  • 1 cage free egg
  • 1 tsp vanilla extract
  • 1 1/3 cups unbleached, organic all purpose white flour
  • 1 tsp cream of tarter
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp ground cinnamon

 Directions:

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  • In a large mixing bowl, cream the butter and coconut sugar together with a mixer or by hand, until smooth. Add the egg and vanilla extract and mix together until creamy and well combined.
  • In a separate mixing bowl sift all-purpose flour, cream of tartar, baking soda, and salt. Add dry ingredients to the mixture and fold in, using a spatula, until well combined. Put the dough in the refrigerator for 10 minutes.
  • While the dough is in the fridge, mix 2 tbsp coconut sugar and cinnamon in a bowl to make cinnamon sugar; set aside.
  • When the dough is ready, use a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  • Put each cookie on the baking sheet and bake for approx. 15-17 minutes.
  • Cool the cookies on a baking sheet for 10 minutes and then move them onto a wire rack to finish cooling.
  • Store in an airtight container for 5-7 days.

PALEO Snickerdoodle Cookies

Makes 12 cookies…

  • 2 cups almond flour
  • 1/8 tsp salt
  • ¼ tsp baking soda
  • 5 tbsp coconut oil, melted
  • ¼ cup raw, local honey
  • 1 tbsp vanilla extract
  • 2 tbsp coconut sugar
  • 2 tbsp ground cinnamon

Directions:

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  • In a large bowl, mix almond flour, salt and baking soda. Once combined, mix in the wet ingredients.
  • In a small bowl mix the coconut sugar and cinnamon together, set aside.
  • Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  • Place on cooking sheet, and flatten – using the bottom of a cup sprayed with coconut oil cooking spray.
  • Bake for 7-8 minutes.  Allow to cool on the pan for 10 minutes – they will firm up to the perfect texture.
  • Store in an airtight container for 5-7 days.
Print Recipe
Snickerdoodles - 2 ways!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert, Snack
Servings
cookies
Ingredients
Course Dessert, Snack
Servings
cookies
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Primal Snickerdoodle Cookies
  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  2. In a large mixing bowl, cream the butter and coconut sugar together with a mixer or by hand, until smooth. Add the egg and vanilla extract and mix together until creamy and well combined.
  3. In a separate mixing bowl sift all-purpose flour, cream of tartar, baking soda, and salt. Add dry ingredients to the mixture and fold in, using a spatula, until well combined. Put the dough in the refrigerator for 10 minutes.
  4. While the dough is in the fridge, mix 2 tbsp coconut sugar and cinnamon in a bowl to make cinnamon sugar; set aside.
  5. When the dough is ready, use a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  6. Put each cookie on the baking sheet and bake for approx. 15-17 minutes.
  7. Cool the cookies on a baking sheet for 10 minutes and then move them onto a wire rack to finish cooling.
  8. Store in an airtight container for 5-7 days.
Paleo Snickerdoodle Cookies
  1. • Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  2. • In a large bowl, mix almond flour, salt and baking soda. Once combined, mix in the wet ingredients.
  3. • In a small bowl mix the coconut sugar and cinnamon together, set aside.
  4. • Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  5. • Place on cooking sheet, and flatten - using the bottom of a cup sprayed with coconut oil cooking spray.
  6. • Bake for 7-8 minutes. Allow to cool on the pan for 10 minutes - they will firm up to the perfect texture.
  7. • Store in an airtight container for 5-7 days.
Share this Recipe

Paleo Ginger Crinkles

By | Recipes | No Comments

My Grandmother has been making Molasses Crinkles for years! She uses a recipe from my Great Grandmother and my dad has always LOVED them!

We lovingly refer to my dad as “the cookie monster” – He. Loves. Cookies. LOL! For the man to go through 6 or 7 cookies on any given day is par for the course! Lucky for him, he’s tall and thin and his genetics allow for this – well, as far as aesthetics go, anyway. He’s the guy that will eat half or less of his meal and then plow through dessert! 🙂 Now we know where MY sweet-tooth comes from!

He’s been having some trouble with his back over the last few years and something I’ve really tried to drive home is how much of an impact sugar will have on his level of back pain. The less sugar and the more anti-inflammatory he can eat, the less pain he’ll have and the better he’ll feel overall.

So, would you believe, the man stopped eating cookies? Well, not entirely – but now he’s having maybe a few a week?

All of that to say, I re-did his favorite cookie recipe to make it much cleaner so that he could have something during the holidays to look forward to and that would not cause his back to get so inflamed! He LOVES them! And for my cookie connoisseur of a father to love them – I know everyone else will too!

I usually make a couple of batches – one for my dad and one to keep around our house during the holidays when we want something festive but not something that we’ll feel bad after eating! They’re a great snack and a great “something sweet” after dinner! Hope you enjoy!

Paleo Ginger Crinkles

Makes 30 small cookies…

Ingredients

  • 1 cage free egg
  • 1/3 cup palm shortening
  • ¼ cup organic blackstrap molasses
  • ¼ cup coconut sugar + more for rolling the cookies in
  • 1 tsp vanilla extract
  • 2 cups Paleo baking flour
  • 2 tsp baking soda
  • ¼ tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp cloves

Instructions

  • Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.
  • In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.
  • In a separate bowl, combine the flour, baking soda, salt and spices.
  • Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.
  • Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.
  • Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.
  • Bake for 8-10 minutes until tops begin to crack – cookies will become firmer as they cool.
  • Cool completely and enjoy!
  • These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.

 

Print Recipe
Paleo Ginger Crinkles
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert, Recipe, Snack
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.
  2. In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.
  3. In a separate bowl, combine the flour, baking soda, salt and spices.
  4. Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.
  5. Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.
  6. Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.
  7. Bake for 8-10 minutes until tops begin to crack - cookies will become firmer as they cool.
  8. Cool completely and enjoy!
  9. These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.
Share this Recipe

Grain Free Cinnamon Apple Bread with Sea Salt Caramel

By | Recipes | No Comments

HELLO Christmas! I am so stinkin’ excited about Christmas, I can’t even tell you! Last year, we had Christmas, but we literally moved out of our house on the 24th and then stayed with relatives – so, woke up Christmas morning with family, which was wonderful, but you know – just not the same as waking up in your own home. And then we left for Medellin, Colombia on the 26th. So, all wonderful things, right? …we were buying a new home, getting to travel, surrounded by family – which can be awesome and not awesome all at the same time! Ha! #family So – I am not complaining in the least, but I’ve been ready for a calm, peaceful, easy Christmas in my own home ALL year!

IT’S FINALLY HERE!!!!!!!

To tell you how excited I’ve been, I came up with this recipe about 5 months ago and have been hanging onto it, twiddling my thumbs until we got closer to the Holidays! I made it in July and Mo walked in the door and said, “It smells like Christmas in here!” I joked that we were celebrating Christmas in July!

This is not one of my easier recipes – well, the bread is, but the sea salt caramel takes a bit of time and attention. But, all things worth it, do, right? And if you don’t like apples – leave them out! Simple as that!

This is a great make-ahead breakfast for Christmas morning, or any morning! It will leave your house smelling like the holidays!

You can make the bread and caramel a day or two in advance and simply slice the bread, lay each slice on a sheet pan and place it under the broiler in your oven for 4-5 minutes. It will crisp up just a bit. While doing this, pour the caramel into a small pot over medium/low heat and get it warm. Drizzle the caramel over each slice of bread and serve! Voila! So easy and De-lish! You won’t miss that coffee cake! Trust me!

Grain Free Cinnamon Apple Bread with Sea Salt Caramel

Makes 12 slices

Ingredients:

  • ½ cup almond flour
  • ½ cup coconut flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 3 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ¼ tsp cloves
  • 1 tsp vanilla extract
  • ½ cup canned LIGHT coconut milk
  • 1 tbsp pure maple syrup
  • 2 tbsp unsweetened applesauce
  • 1 tsp apple cider vinegar
  • 4 large eggs, room temp
  • 1 tsp coconut oil, softened
  • 1 small Honeycrisp apple

Sea Salt Caramel

This recipe make 1 cup – you will only need approx. ¼ cup for the bread – so, you will have leftovers – you’re welcome!)

  • 1 can (13.5 oz) full-fat coconut milk
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • ½ tbsp coconut oil
  • ½ tbsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
  • In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
  • In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
  • Add the dry ingredients into the wet and stir well with a spatula to combine.
  • Peel and finely chop the apple and fold into the mixture.
  • Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  • While the bread is baking, make the sea salt caramel.
  • Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  • Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  • Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  • Add the coconut oil and vanilla extract and stir to combine.
  • Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.
Print Recipe
Grain Free Cinnamon Apple Bread with Sea Salt Caramel
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast, Snack
Servings
slices
Ingredients
Sea Salt Caramel
Course Breakfast, Snack
Servings
slices
Ingredients
Sea Salt Caramel
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
  2. In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
  3. In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
  4. Add the dry ingredients into the wet and stir well with a spatula to combine.
  5. Peel and finely chop the apple and fold into the mixture.
  6. Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  7. While the bread is baking, make the sea salt caramel.
  8. Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  9. Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  10. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  11. Add the coconut oil and vanilla extract and stir to combine.
  12. Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.
Share this Recipe

Grain Free Baked Cinnamon Sugar Donuts

By | Recipes | No Comments

In an effort to share how relatable he is and that he doesn’t in fact eat all kale all the time, there is a story Mo shares when he first starts meeting with clients: When he used to Adventure Race, he would stop at Krispy Kreme and eat a dozen donuts, hot off the belt and chase it with a carton of milk, before all of his races. ***I am smiling as I type this*** I honestly wouldn’t put it past him to repeat this today!

Me? Well, I crave a good donut every six months or so – I’d honestly rather have a piece of cake. But when that craving hits — I. WANT. A DONUT! And I want it NOW!

I see all of these recipes on Pinterest of beautiful donuts – it just sounded too good to be true – you’re telling me that a grain free, BAKED donut can taste as good as a hot off the belt Krispy Kreme donut? Well no, not exactly… BUT, what I WILL tell you is you will feel AWESOME after you eat these and you won’t crave that Krispy Kreme anymore and you will actually have done your body some good by eating it – that’s right – you heard me – a donut that is good for you. I mean, no, there is no spinach in it! But – fiber from the flaxseed, anti-inflmmatory properties of the spices, blood-sugar lowering effects of the cinnamon and apple cider vinegar and healthy fats from the coconut milk which will help you ABSORB all of the above nutrients… AND this new, awesome grain free PALEO FLOUR!

See? How can you resist? MAKE THESE! And then freeze what you don’t eat and pull them out next time you get a craving for a Krispy Kreme. You’ll thank me later. You’re welcome. 🙂

Grain Free Baked Cinnamon Sugar Donuts

Makes 8 medium donuts…

Directions:

  • 2 cups Bob’s Redmill Paleo flour
  • 2 tbsp ground flaxseed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • 1 tbsp ground cinnamon  + 2 tbsp for garnish
  • ¼ cup coconut sugar + ¼ cup for garnish
  • ½ cup unsweetened applesauce
  • 1 cup canned LIGHT coconut milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F.
  • Spray donut pan with coconut oil cooking spray and set aside.
  • In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, and spices.
  • In a medium bowl mix sugar,  applesauce, coconut milk, apple cider vinegar and vanilla.
  • Pour wet ingredients into dry ingredients and mix until combined.
  • Pour the mixture into your donut pan, filling each spot just to the top.
  • Bake for approx. 18 minutes or until a skewer removes clean and the edges have pulled in from the sides.
  • Let cool in the pan for another 5 minutes. Gently run a knife around each donut to loosen from the pan. Cover the pan with a piece of foil and flip over so that all donuts fall out. Set the pan aside.
  • Combine 2 tbsp cinnamon and ¼ cup coconut sugar in a small bowl and mix well to combine.
  • Lightly spray the top of each donut with a little coconut oil cooking spray and dunk into the cinnamon/sugar mixture until the top is coated. Set back onto foil, uncoated side down.
  • Store in an airtight container for up to 7 days on the counter, 15 days in the fridge or 3 months in the freezer.
Print Recipe
Grain Free Baked Cinnamon Sugar Donuts
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
donuts
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray donut pan with coconut oil cooking spray and set aside.
  3. In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, and spices.
  4. In a medium bowl mix sugar, applesauce, coconut milk, apple cider vinegar and vanilla.
  5. Pour wet ingredients into dry ingredients and mix until combined.
  6. Pour the mixture into your donut pan, filling each spot just to the top.
  7. Bake for approx. 18 minutes or until a skewer removes clean and the edges have pulled in from the sides.
  8. Let cool in the pan for another 5 minutes. Gently run a knife around each donut to loosen from the pan. Cover the pan with a piece of foil and flip over so that all donuts fall out. Set the pan aside.
  9. Combine 2 tbsp cinnamon and ¼ cup coconut sugar in a small bowl and mix well to combine.
  10. Lightly spray the top of each donut with a little coconut oil cooking spray and dunk into the cinnamon/sugar mixture until the top is coated. Set back onto foil, uncoated side down.
  11. Store in an airtight container for up to 7 days on the counter, 15 days in the fridge or 3 months in the freezer.
Share this Recipe

No-Bake Dark Chocolate Coconut Drop Cookies

By | Recipes | No Comments

I’ve been on a baking-spree lately or maybe I’m just craving sugar — that would make more sense! 🙂 Last week, I made Vegan Sea Salt Caramel Brownies — they turned out okay — still working on this recipe — promise to post as soon as it is perfected! BUT – the sea salt caramel turned out AWESOME and I ended up with leftovers, which I was not about to let go to waste! Hence the birth of these little gems! So many positive things about these that I don’t even know where to start:

  • You don’t need to turn on your oven to make them!
  • I won’t go as far as to say they are “healthy” but I will say that you will feel a million times better grabbing one of these when your sweet tooth hits than if you had a lame ‘ol processed cookie.
  • While not a “health-food” per se, they do have dark chocolate which we all know by now is rich with anti-oxidants and is said to be an aphrodisiac. **Brown Chicken Brown Cow……..**
  • They are a great snack for your kiddos, yourself or your significant other – they have almond butter, coconut oil, coconut milk and dark chocolate which are all healthy fats and will help mitigate any blood sugar spike from the coconut sugar, honey and oats.

So – make these!! Do it now!! …and then let us know how they turned out!

No-Bake Dark Chocolate Coconut Drop Cookies

Makes approx. 40 Cookies

Ingredients:

  • ¼ cup coconut palm sugar
  • 2 tbsp raw/local honey
  • 1 tbsp coconut oil
  • ½ tsp sea salt
  • ¼ cup canned coconut milk (light or full fat)
  • ½ cup almond butter
  • 2½ cups finely shredded coconut
  • 1 cup toasted oats
  • ½ cup 80% or higher dark chocolate chunks

Directions:

  • In a small saucepan, mix the coconut sugar, honey, coconut oil, and salt together. Heat over medium heat, stirring continuously so that everything gets melted.
  • When the sugar starts to gently bubble, set a timer for two minutes. Stir the mixture once or twice during these two minutes.
  • Carefully stir in the coconut milk (the sugar mixture will bubble up a lot!) until it is mixed in and continue to heat until the sauce returns to a low simmer.
  • Then just simmer for another 2 minutes until the sauce is thick enough to coat the back of a spoon – it should still be thin enough to easily drizzle.
  • Once it gets into a sauce type mixture. Remove from heat and add the almond butter and stir well until the almond butter is melted into the sauce. Set this aside to let it cool while you toast the oats.
  • Place the oats in a single-ish layer into a medium, dry skillet, over medium-high heat. Let them sit for 1 minute or so and then toss into another layer. Let sit another minute or so and repeat until you can slightly smell the oats and they are barely browned.
  • Add the coconut, oats and chocolate chunks and stir gently until just combined and you have a “dough” that sticks together.

  • Using two spoons or a small ice cream scoop, portion the dough on a parchment lined baking sheet. You can leave them as is or wet the fingertips of one hand and gently press each one down to look more like a “cookie.”
  • Place them in the fridge to set for at least 2 hours – up to overnight, if you can wait that long!
Print Recipe
No-Bake Dark Chocolate Coconut Drop Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert, Snack
Servings
cookies
Course Dessert, Snack
Servings
cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small saucepan, mix the coconut sugar, honey, coconut oil, and salt together. Heat over medium heat, stirring continuously so that everything gets melted.
  2. When the sugar starts to gently bubble, set a timer for two minutes. Stir the mixture once or twice during these two minutes.
  3. Carefully stir in the coconut milk (the sugar mixture will bubble up a lot!) until it is mixed in and continue to heat until the sauce returns to a low simmer.
  4. Then just simmer for another 2 minutes until the sauce is thick enough to coat the back of a spoon – it should still be thin enough to easily drizzle.
  5. Once it gets into a sauce type mixture. Remove from heat and add the almond butter and stir well until the almond butter is melted into the sauce. Set this aside to let it cool while you toast the oats.
  6. Place the oats in a single-ish layer into a medium, dry skillet, over medium-high heat. Let them sit for 1 minute or so and then toss into another layer. Let sit another minute or so and repeat until you can slightly smell the oats and they are barely browned.
  7. Add the coconut, oats and chocolate chunks and stir gently until just combined and you have a “dough” that sticks together.
  8. Using two spoons or a small ice cream scoop, portion the dough on a parchment lined baking sheet. You can leave them as is or wet the fingertips of one hand and gently press each one down to look more like a “cookie.”
  9. Place them in the fridge to set for at least 2 hours - up to overnight, if you can wait that long!
Share this Recipe

Lemon Poppyseed Muffins – 2 ways!

By | Recipes | No Comments

Primal or Paleo? That is the question. Or, how about both and more muffins for all!?!

LINK Endurance coaches moderation and not living in any extreme. While we completely stand behind the concept of Paleo, we also recognize that it is not for everyone. We do not believe that “one ‘diet’ fits all” — everyBODY is different and therefore needs to be fed/cared for differently. Hence, our holistic approach.

Before I get carried away with that (I’ll save our Podcasts and Facebook Live sessions for that!) let’s dive into these recipes! It’s summer and nothing sounds better to me right now than CITRUS! It’s cool,it’s refreshing, it’s hydrating! …did you know that by adding lemon or lime to your water, your cells absorb the hydration from the water more? A little trivia for you! So I decided to make these LEMON Poppyseed Muffins two ways — a Primal version, which includes a high quality dairy and a Paleo version which is completely grain free and dairy free.

Both make easy grab-and-go Breakfasts, snacks to take to school or the office, pre/post workout fuel, etc!

Make one or the other or both – you’ll love them! And let us know how they turn out! And if you make both — let us know which one is your favorite!!

Primal Lemon Poppyseed Muffins:

Makes 12 muffins…

Ingredients:

  • 2 cups almond flour
  • ½ cup tapioca flour
  • 3 tbsp coconut flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ¾ cup 2% or Full Fat PLAIN grass fed Greek Yogurt
  • zest of 1 large lemon
  • juice of 1 large lemon (approx. ½ cup)
  • 3 large, cage-free eggs
  • ¼ cup + 1 tbsp raw/local honey
  • 1 tbsp vanilla extract
  • 2 tbsp poppy seeds

Directions:

  • Preheat oven to 350 degrees F.
  • In a large bowl combine almond flour, tapioca flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  • In a separate bowl combine yogurt, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it…)
  • Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  • Stir in poppy seeds.
  • Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this…)
  • Bake for 20-25 minutes.
  • Remove from oven and let cool in muffin tin for 10-15 minutes.
  • Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  • The muffins will keep for several days in an airtight container in the fridge or you can freeze them up to 3 months.

Paleo Lemon Poppyseed Muffins:

Makes 12 muffins…

Ingredients:

  • 2 cups almond flour
  • ¼ cup coconut flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ½ cup unsweetened applesauce
  • zest of 1 large lemon
  • juice of 1 large lemon (approx. ½ cup)
  • 3 large, cage-free eggs
  • ¼ cup raw/local honey
  • 1 tsp vanilla extract
  • 2 tbsp poppy seeds

Directions:

  • Preheat oven to 350 degrees F.
  • In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  • In a separate bowl combine applesauce, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it…)
  • Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  • Stir in poppy seeds.
  • Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this and it makes it very easy…)
  • Bake for 20-25 minutes.
  • Remove from oven and let cool in muffin tin for 10-15 minutes.
  • Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  • The muffins will keep for several days in an airtight container on the counter or you can freeze them up to 3 months.
Print Recipe
Lemon Poppyseed Muffins - 2 ways!
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
muffins
Ingredients
Paleo Lemon Poppyseed Muffins
Servings
muffins
Ingredients
Paleo Lemon Poppyseed Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Primal Lemon Poppyseed Muffins
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond flour, tapioca flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  3. In a separate bowl combine yogurt, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it...)
  4. Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  5. Stir in poppy seeds.
  6. Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this...)
  7. Bake for 20-25 minutes.
  8. Remove from oven and let cool in muffin tin for 10-15 minutes.
  9. Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  10. The muffins will keep for several days in an airtight container in the fridge or you can freeze them up to 3 months.
Paleo Lemon Poppyseed Muffins
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  3. In a separate bowl combine applesauce, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it...)
  4. Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  5. Stir in poppy seeds.
  6. Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this and it makes it very easy...)
  7. Bake for 20-25 minutes.
  8. Remove from oven and let cool in muffin tin for 10-15 minutes.
  9. Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  10. The muffins will keep for several days in an airtight container on the counter or you can freeze them up to 3 months.
Share this Recipe

Paleo Tortillas

By | Recipes | No Comments

 

I was born and raised in Texas. I love Mexican food, as do most of us Texans. In spite of my clean eating lifestyle, if you know me at all, you know that chips and salsa are my favorite food group. Yes, I just gave chips and salsa their own piece of the puzzle on the food pyramid!

When Mo and I first started dating, we would go have Mexican food at any of the local spots AT LEAST twice a week! I’m telling you – I can’t get enough! But then one evening we were making plans for dinner and talked about going out for Mexican and both looked at each other and agreed that we just didn’t want to feel the way we feel after eating it. That’s when I started making my version of Tex-Mex dishes at home.

Check out my Primal Chicken Verde Enchiladas — I used these tortillas for that recipe and it turned out SO good and none of the swollen fingers or tired feeling, inflammation, etc. from that Tex-Mex dinner, like we would normally experience when eating at any of our favorite Mexican restaurants!

These tortillas are a very basic recipe and great to keep in your back pocket as a go-to — super easy to make, entirely gluten and grain free and make the best Paleo substitute for flour or corn tortillas in any recipe that calls for them! Anytime I make them, I make a double-batch to keep some in the fridge through the week for afternoon snacks – roll one or two up and dip into guacamole or roll up with a piece of roasted chicken, etc. They are also great to use for Breakfast Tacos!

You’ll feel a little like you’re making pancakes instead of tortillas, but trust me – they’re an awesome Paleo alternative for tortillas!

Paleo Tortillas

Makes 12, 4 inch tortillas

Ingredients

  • 2 large, cage free eggs
  • 1 cup LIGHT canned coconut milk
  • ½ cup tapioca flour/starch
  • 3 tbsp coconut flour
  • ½ tsp sea salt

Directions

  • In a small bowl, whisk together the eggs and coconut milk.

  • In a large bowl, whisk together the flours and salt.
  • Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.

  • Place a large nonstick sauté pan over medium heat.
  • Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.

  • Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.

Note:

  • If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.

 

Print Recipe
Paleo Tortillas
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
tortillas
Servings
tortillas
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small bowl, whisk together the eggs and coconut milk.
  2. In a large bowl, whisk together the flours and salt.
  3. Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.
  4. Place a large nonstick sauté pan over medium heat.
  5. Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.
  6. Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.
Recipe Notes

If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.

Share this Recipe

“5 Minute” Grain Free Bread

By | Recipes | No Comments

 

If you Pinterest in the Paleo food arena at all, you’ve seen all sorts of “5 Minute Paleo Bread” recipes. Many of them advertise that the recipe makes “Sandwich Bread.” It all kind of sounds too good to be true, right? …as many Pins do. Trust me – I’ve tried many and some are a complete flop. That said, some are FANTASTIC and some of my favorite go-to’s. Patience and a loving husband who will eat most anything you put in front of him, are key!

But these recipes — I mean, let’s list off the things “promised” from this recipe: homemade bread that is yeast free, grain free, gluten free, good for you, uses nothing but “whole foods”, it will replace that shelf-stable sandwich bread you’ve been buying AND it only takes 5 minutes to make! Who WOULDN’T try this?

I get on kicks with my recipes. I made ice cream 5 or 6 days in a row a few weeks ago! All sorts of flavors! Right now, I’m on a “bread” kick. I made Paleo Tortillas last week. I’m experimenting with Paleo Drop Biscuits this week. Once I get that recipe where I like it, I’ll share it! So, stay tuned! This past weekend I decided to give this “5 Minute Paleo Bread” a shot and see if the hype held up! Here’s what I found:

As far as it only taking 5 minutes to make — if you have all of the ingredients set out beforehand and do no cleaning as you go, then yes, only 5 minutes. But most of us only have 1 set of measuring spoons, etc. so you have to wash some things as you go. So, 5 minutes? Probably not. But 10 is definitely likely! And that’s not that bad for a loaf of homemade bread! Obviously that does not include the 35 minutes of bake-time.

Most of the recipes call for 2 tbsp or so of honey or maple syrup. You can see below, I added none to mine and we didn’t miss it AT ALL. Now, it was obviously more on the savory end, but when Mo (my ever-loving ginny pig of a husband 🙂 ) took the first couple of bites, my first question was: “Would it be good with a little honey drizzled on top or is it too savory/herbaceous for that?” He raised his right eyebrow like he does when he’s REALLY serious and said, “Oh yeah! Honey would be awesome! It’s not too savory at all! This is great, babe! You did a really good job!” This is verbatim, folks. I wouldn’t trade him for the world!

The other recipes also call for 1/3 cup of coconut oil. You can see, I only used 2 tbsp and then added 3 tbsp of unsweetened apple sauce. Before you ask, no, I am NOT opposed to coconut oil or fat, obviously – look at all of my recipes! But my goal is to offer recipes to all of the missed population out there that just wants to eat in moderation – neither high fat nor low fat — neither high carb nor low carb. The people who want to eat as healthfully as they can, but also enjoy themselves and live their lives! Those who enjoy being in the kitchen and making fun and different things to eat week-in and week-out, that help fight inflammation AND taste REALLY good! So, if you fall into the high-fat-low-carb lifestyle, by all means, nix the applesauce and use 1/3 cup coconut oil.

Last but not least, this did not make what I would call “Sandwich Bread.” I mean, you COULD make a sandwich with it, but it would be an awfully tee-tiny sandwich. So, I think that is a little misleading. I suppose if you tried doubling the recipe, then maybe you could. If you try that, let me know! If I try it, I’ll let YOU know! 🙂 That said, while it did not make “Sandwich Bread” it made an AWESOME substitute for the average dinner roll.

I’ll also add – it freezes BEAUTIFULLY! So, this would be a great thing to make a few batches of ahead of time and freeze for the holidays! It does really well as the “day-old” bread Thanksgiving Dressing as well!

So – try this! Let me know how you like my version of this recipe!

“5 Minute” Grain Free Bread

Makes 12 slices

Ingredients:

  • 1 cup almond flour
  • ¾ cup arrowroot flour + more for dusting pan
  • ½ cup ground flax seeds
  • ½ tsp sea salt
  • 2 tsp baking powder
  • Optional: 1 tsp fresh or 2 tsp dried herbs of choice
  • 2 tbsp coconut oil, solid
  • 3 tbsp unsweetened apple sauce
  • 4 cage free eggs
  • ¼ cup room temp, filtered water
  • 1 tsp apple cider vinegar

Directions:

  • Preheat oven to 350 degrees F.
  • Spray a standard loaf pan with cooking spray and dust with a little arrowroot flour.
  • In a blender or food processor, combine all of the ingredients on low speed. Stop once to scrape down the sides and combine again.
  • Pour the batter into the loaf pan.
  • Bake for 35 minutes, until golden on top.
Print Recipe
"5 Minute" Grain Free Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
slices
Servings
slices
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray a standard loaf pan with cooking spray and dust with a little arrowroot flour.
  3. In a blender or food processor, combine all of the ingredients on low speed. Stop once to scrape down the sides and combine again.
  4. Pour the batter into the loaf pan.
  5. Bake for 35 minutes, until golden on top.
Share this Recipe