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Clean Eating Cornbread Muffins

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I grew up on cornbread! My mom always made it to go with soup, which we had pretty often growing up! Smelling it baking in the kitchen brings me right back to my mom’s house when I was little. It is the best nostalgia!

Corn can be a tricky thing though because of the gmo’s (genetically modified organisms) corn can be so high in. So, I went for quite a while without eating it and frankly, always avoid it when eating out, etc. unless I am sure that it is made with non-gmo cornmeal. If you’ve avoided gmo’s and then accidentally had them at one point or another, you know that they can make you pretty uncomfortable – sleepy, tired, lethargic, GI distress, disrupted digestion, inflammation, joint pain, etc.

My recipe specifically calls for non-gmo cornmeal – I like Bob’s Redmill brand for this. And just so you know, if a product is listed as organic, that also means that it is non-gmo. But, most products that are known to have gmo’s will have a label on them that states specifically: non-gmo.

I LOVE cornbread that has lots of texture and “stuff” in it, so I put green chiles, bell peppers and corn kernals into mine! But if you like it plain, you will still love this recipe!

These are a great pair with my Clean Eating White Chicken Chili or any chili, soup or stew!

AND, a great bonus is – during the holidays, you can make this ahead of time, freeze it and it’s ready to go when you need to make cornbread dressing. And now, you’ll have a cornbread dressing you can feel really good about eating!

Clean Eating Cornbread Muffins

Makes 12 muffins

Ingredients:

  • 1 cup fine ground non-gmo cornmeal
  • ½ cup almond flour
  • ½ cup tapioca flour
  • 1 tbsp coconut sugar
  • 2 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp sea salt
  • 1 cup canned LIGHT coconut milk
  • 2 cage free eggs
  • 2 tbsp avocado oil
  • 1 tbsp apple cider vinegar
  • 1 can (or frozen) organic corn, rinsed and drained (optional)
  • 1 can diced green chilies (optional)
  • 1 medium red bell pepper, diced (optional)

Directions:

  • Preheat oven to 425 degrees F and spray a 12-count muffin tin with avocado or coconut oil cooking spray, set aside.
  • In a large bowl, combine dry ingredients and mix very well.
  • In a separate bowl, combine the liquid ingredients and mix very well.
  • Pour the wet ingredients into the dry ingredients and mix until all clumps of cornmeal are gone.
  • Add in the corn, green chilies and bell pepper, if using. Mix well to combine.
  • Pour into muffin tins that have been sprayed with nonstick cooking spray.
  • Pour evenly into 12-count muffin tin and bake 20-25 minutes or until a toothpick inserted into the center muffin comes out clean.
  • Serve immediately or let cool and store in an airtight container up to 1 week or freeze up to 3 months.

 

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Instructions
  1. Preheat oven to 425 degrees F and spray a 12-count muffin tin with avocado or coconut oil cooking spray, set aside.
  2. In a large bowl, combine dry ingredients and mix very well.
  3. In a separate bowl, combine the liquid ingredients and mix very well.
  4. Pour the wet ingredients into the dry ingredients and mix until all clumps of cornmeal are gone.
  5. Add in the corn, green chilies and bell pepper, if using. Mix well to combine.
  6. Pour into muffin tins that have been sprayed with nonstick cooking spray.
  7. Pour evenly into 12-count muffin tin and bake 20-25 minutes or until a toothpick inserted into the center muffin comes out clean.
  8. Serve immediately or let cool and store in an airtight container up to 1 week or freeze up to 3 months.
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Easy Grain Free Waffles

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Mo and I LOVE brunch and eating big breakfasts!! But, who has time for that during the week?

We enjoy going our for breakfast on the weekends – we always get scrambled eggs with bacon and avocado or a veggie omelet and then we love splitting something like pancakes or a waffle, etc.! But, truth be told, I ALWAYS feel better when we eat at home. Is that always possible? No! Definitely not and I get that it’s not always possible for my nutrition clients either! But when it is, I like to take advantage of that time and indulge clean eating style 😎

These waffles are grain free, gluten free and sugar free but the coconut flour gives them the perfect hint of sweetness! They are fluffy inside and crisp outside and seriously so perfect! 😍

They take 15 minutes to make start to finish!
If you don’t have a waffle maker, use the batter for pancakes instead!
I like to spread some almond butter or plain Greek yogurt (sweetened with a little French vanilla stevia) on top and douse it in cinnamon and a pinch of sea salt!

Hope you enjoy these as much as we do!

Easy Paleo Waffles

Makes 3 Waffles

Ingredients:

  • 1 cup coconut milk
  • 1 tsp apple cider vinegar
  • 3 large eggs
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • 2 tbsp melted butter/ghee/coconut oil (optional but recommended)*
  • 2 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp fine sea salt

Directions:

  • In a large bowl, combine the coconut milk and apple cider vinegar. Let rest for five minutes.
  • Preheat your waffle iron.
  • Add the eggs to the coconut milk mixture and beat them for a few seconds until smooth.
  • Then add the remaining ingredients. The batter might be a little thick. If so, add 1 tbsp filtered water to thin out a bit.
  • Spray your waffle iron if necessary, to prevent sticking. Pour approx. 1/3 of the batter into the waffle maker (mine is pretty big and requires approx. 1 cup of batter per waffle or pour just to cover the bottom and then close.
  • Let cook until the light goes off and check the waffle for being done. It should be a light golden brown and somewhat crispy (approx. 4-5 minutes…)
  • Remove the waffle and repeat with the remaining batter.

 

 

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Instructions
  1. In a large bowl, combine the coconut milk and apple cider vinegar. Let rest for five minutes.
  2. Preheat your waffle iron.
  3. Add the eggs to the coconut milk mixture and beat them for a few seconds until smooth.
  4. Then add the remaining ingredients. The batter might be a little thick. If so, add 1 tbsp filtered water to thin out a bit.
  5. Spray your waffle iron if necessary, to prevent sticking. Pour approx. 1/3 of the batter into the waffle maker (mine is pretty big and requires approx. 1 cup of batter per waffle or pour just to cover the bottom and then close.
  6. Let cook until the light goes off and check the waffle for being done. It should be a light golden brown and somewhat crispy (approx. 4-5 minutes...)
  7. Remove the waffle and repeat with the remaining batter.
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Paleo Chocolate Cake with Superfood Chocolate Frosting

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Holy-freakin-moly! I can’t even with this cake… Just. Can’t. Even. It is to die for. Literally. No exaggeration. Absolutely life altering.

But here’s the kicker – it’s good for you. I mean, I might insinuating that you should start eating this as part of your daily routine or anything. But I am saying that if you did for a week or so, you’d be no worse for the wear.

And not only is it good for you but it tastes UHmazing. That’s what I do right? Isn’t that why you follow me? …I make things that you think you’ll never be able to eat or indulge in again after switching to a clean eating lifestyle without feeling guilty and/or bloated, etc. after doing so and I make them clean – meaning: unprocessed and anti-inflammatory and taste incredible!

Now, this recipe I cannot take full credit for unfortunately. The frosting is all me! And I’m pretty proud of it, if I may say so myself! But the cake, as mentioned below is from Lisa over at Downshiftology. Check out her other recipes – she’s a mastermind!

But my frosting… I mean, can I just say that it is some of my best work. And, totally plant-based (simply sub honey with maple syrup if you’re strict plant-based) and perfectly stable on the counter for a few days without additives to make it that way. I made this frosting as a test and when it worked (like any recipe I come up with) I literally jumped up and down like a giddy 4 year old. It is crazy how excited I get about really wonderful, flavorful food that I can feel really good about putting in my body.

I can honestly say that I would rather have THIS chocolate cake than ANY regular, white flour, white sugar, etc. chocolate cake. Seriously.

Hope you enjoy this as much as we do!!

Paleo Chocolate Cake with Superfood Chocolate Frosting

….recipe adapted from downshiftology.com

Serves 10

Ingredients:

Dry Ingredients:

  • 3 cups almond flour
  • 1 cup tapioca flour
  • ¼ cup coconut flour
  • 1 ¼ cups coconut sugar
  • 1 ½ cups raw cacao powder
  • 2 tsp baking soda
  • 1 tsp espresso powder
  • 2 tsp ground cinnamon
  • 1 tsp sea salt
  • 1/3 cup chopped pecans, toasted (optional and sprouted, if possible)

Wet Ingredients:

  • 4 large cage-free eggs, room temp
  • 1 ½ cups canned coconut milk (light or full fat)
  • 1 cup filtered water
  • 1/3 cup coconut oil, melted
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract

Frosting Ingredients:

  • 2 ripe avocados, peeled and pitted
  • ½ cup cacao powder
  • ¼ cup raw/local honey
  • ¼ cup monk fruit sweetener
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • ½ tsp salt

Directions for cake:

  • Preheat your oven to 350 degrees F.
  • Grease two 9-inch cake pans with coconut oil cooking spray and line the bottom with parchment paper. Set aside.
  • Add all of the dry ingredients, except pecans (if using) to a very large mixing bowl and whisk together.
  • Add all of the wet ingredients to a separate medium mixing bowl and whisk together.
  • Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
  • Evenly divide the batter between the two baking pans and cook for 32-35 minutes, or until a toothpick comes out clean.
  • Once the cake has completely cooled (approximately 1 hour), assemble the cake by adding the chocolate frosting between both layers and frosting the outside. Top with pecans and serve!

Directions for Frosting:

  • Place all ingredients except the coconut oil in a food processor and mix on high until well combined and completely smooth – you may need to stop a 2-3 times and scrape down the sides of the bowl/blender.
  • With the motor running, slowly drizzle in the coconut oil and continue to blend until smooth and creamy.
  • Frost your cake and store on the counter, covered, up to 3 days and then place in the fridge for another 3-4 days or freeze up to 3 months – if it lasts past 3 days on the counter!

 

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Directions for Cake
  1. Preheat your oven to 350 degrees F.
  2. Grease two 9-inch cake pans with coconut oil cooking spray and line the bottom with parchment paper. Set aside.
  3. Add all of the dry ingredients, except pecans (if using) to a very large mixing bowl and whisk together.
  4. Add all of the wet ingredients to a separate medium mixing bowl and whisk together.
  5. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
  6. Evenly divide the batter between the two baking pans and cook for 32-35 minutes, or until a toothpick comes out clean.
  7. Once the cake has completely cooled (approximately 1 hour), assemble the cake by adding the chocolate frosting between both layers and frosting the outside. Top with pecans and serve.
Directions for Frosting
  1. Place all ingredients except the coconut oil in a food processor and mix on high until well combined and completely smooth – you may need to stop a 2-3 times and scrape down the sides of the bowl/blender.
  2. With the motor running, slowly drizzle in the coconut oil and continue to blend until smooth and creamy.
  3. Frost your cake and store on the counter, covered, up to 3 days and then place in the fridge for another 3-4 days or freeze up to 3 months – if it lasts past 3 days on the counter!
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Blood Orange Summer Salad

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Salad’s can be boring. We get it. But when it is 7000 degrees in Dallas (not really, obviously – but good-ness it feels like it!) and the LAST thing you want is something hot to eat – salad’s can make the perfect meal! That’s right… To all my manly men out there – I just referred to a salad as a “meal…”

When Mo and I first met and I offered to make dinner and told him we were going to have “a big salad…” he almost broke up with me right there on the spot. (Look what he’d be missing out on today! Ha! 🙂 ) Nevertheless, he indulged me and all but licked his bowl clean. This girl can make a mean salad… And one that does not leave you feeling like you just ate “rabbit food…”

The key is loading it up with different textures and temperatures and then tossing it with a really yummy dressing.

First you’ve got to start with really good greens – none of this iceberg lettuce crap. I’m talking spinach, arugula, kale, mixed baby lettuces, mache, etc. Anything but iceberg!

Then, you pick out your protein – be it salmon, as on this salad, or perhaps roasted chicken, ground beef or bison, if you’re vegan – maybe some tempeh… And season whatever you choose really well! THIS is key!

Now lets talk temperatures – I love to toss a salad with some vegetables (anything in season) I’ve just roasted or a just cooked protein source – this way the warmth from the cooked item gently wilts the greens… I know this may sound odd but THIS is what brings the whole salad together and makes it really feel like a true meal vs just greens and vegetables on a plate.

So you have the crisp from the greens, the warmth from the vegetables and/or protein and now we need something chilled that when you bite into it along with the greens and protein creates this awesome experience in your mouth… Stop! Get your minds out of the gutter! I’m talking about FOOD! 😉 This is where avocado or fruit, like the blood oranges in this salad come into play…

Now the dressing… It really depends on what season we’re in for me. So, if it’s cold outside and I am craving greens but want something really hearty – I will make a creamy dressing with Primal Kitchen Avocado Oil Mayo as the base. If it’s hotter than hell outside and I want anything BUT hearty – I will simply use good extra virgin olive oil or avocado oil and either with a vinegar – red wine vinegar, balsamic vinegar or my fav: apple cider vinegar.

Last but absolutely not least – something crunchy – this should go on the salad after you’ve dressed it so that it doesn’t get the crunchy item soggy. I love to toast up sourdough croutons or roast some chickpeas or black beans. Toasted pumpkin seeds or almonds, pecans, cashews, etc. are great too! In this salad, the crunch actually comes from the way I cooked the salmon – because it is seared, it gets this wonderful crust! Mmmm… It’s SO good! You could also make your own tortilla chips by slicing up Ezekiel brand Sprouted Corn Tortillas or Siete brand Almond Flour or Coconut Flour Tortillas and toasting in the oven to get them crisp!

See? Salads don’t have to be boring! They are AWESOME if you follow these steps!

Now make this one and you can thank me later! 😉

Enjoy!!!

Blood Orange, Avocado & Goat Cheese Salad with Salmon

Serves 1

Ingredients:

  • 5-7oz wild caught salmon, skin on
  • 2 tsp ghee butter
  • 3-4 handfuls raw spinach, arugula or mixed greens
  • 2 tbsp crumbled goat cheese
  • ½ small avocado, diced
  • ½ blood orange, segments only
  • 1-2 tbsp chopped chives
  • 1 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • sea salt and black pepper, to taste

Directions:

  • Heat ghee butter in a large nonstick skillet over medium-high heat. Season top of salmon with salt and pepper. Once ghee is melted, place salmon into the skillet skin-side-up. Let cook for 4 minutes and then flip and cook another 3-4 minutes, based on preferred doneness.
  • While the salmon is cooking, place the orange segments into the bottom of a large bowl (this is so the juice does not make the greens soggy) and then place greens, goat cheese, avocado and chives on top. Sprinkle with salt and pepper and drizzle olive oil and vinegar over the top. Toss gently to combine.
  • To serve, place salad onto a plate or bowl. Gently peel skin of salmon off and place on top of prepared salad, skin-side-down.
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  1. Heat ghee butter in a large nonstick skillet over medium-high heat. Season top of salmon with salt and pepper. Once ghee is melted, place salmon into the skillet skin-side-up. Let cook for 4 minutes and then flip and cook another 3-4 minutes, based on preferred doneness.
  2. While the salmon is cooking, place the orange segments into the bottom of a large bowl (this is so the juice does not make the greens soggy) and then place greens, goat cheese, avocado and chives on top. Sprinkle with salt and pepper and drizzle olive oil and vinegar over the top. Toss gently to combine.
  3. To serve, place salad onto a plate or bowl. Gently peel skin of salmon off and place on top of prepared salad, skin-side-down.
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Primal Fall Salad with Citrus Chicken

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If you’ve been following my recipes for a while now, you know that we, at the Brossette’s, love our “big salads!” Summer, winter, spring, fall… I’ll throw a big salad together for dinner at least two times a week, that encompasses whatever produce is in-season and whatever protein sounds good at the time!

Salads can be super lame. Who wants greens and a few grape tomatoes with a basic vinaigrette for dinner? NO ONE!!!! So, if you’re looking for a hearty dinner that doesn’t leave you feeling heavy – you’ve come to the right place.

This salad recipes obviously spawned from the fall months and squash being in-season. The chicken marinade MAKES this salad though and is quite possibly the easiest marinade EVER. If you don’t make this salad – at least make the chicken. And you could definitely do the same marinade with this same salad using a good, grass fed flank steak or skirt steak, if you prefer.

And can we talk about the dressing? I would dip ANYTHING into this Balsamic Dressing. It is DE-lish! Creamy, a little sweet from the balsamic, but perfect with the citrus, acidity of the chicken and really brings out the nuttiness (is that a word?) of the butternut squash!

When I put a salad together I always think in terms of textures and temperatures. I like to serve salads in really cold bowls – so step one is placing your salad bowls in the freezer or fridge for 30 minutes or a day or two prior. And I like to toss the greens with the dressing and warm protein and/or vegetables to slightly wilt the greens. This creates a heartier salad, in my opinion. But the crunch factor must be added after everything else has been tossed with the dressing so that it retains its crunchiness! And I always do some type of goat cheese or raw cheese to bring it all together. Follow these guidelines and you will have a fabulous salad every time!!

Hope you enjoy this one!!!

Primal Fall Salad with Citrus Chicken

Serves 2-4

Ingredients for the Salad:

  • 1lb chicken tenders
  • zest and juice of 1 small lemon
  • zest and juice of 1 small orange
  • 1 tsp dried thyme
  • 1 tsp paprika
  • sea salt and black pepper
  • ¾ – 1lb butternut squash, peeled and cubed
  • drizzle of olive or avocado oil
  • 1, 15oz can low sodium, organic garbanzo beans, rinsed*
  • 5-6 handfuls fresh baby spinach
  • ¼ cup dried tart cherries
  • 1 tbsp toasted pumpkin seeds
  • 2-3 tbsp toasted pine nuts
  • ¼ cup raw/unpasteurized parmesan, manchego or goat cheese crumbles
  • 1 bunch chives, thinly sliced
  • 1 avocado, peeled, pitted and diced
  • crushed red pepper flakes

Ingredients for the Dressing:

  • 1 ½ tbsp Primal Kitchen Avocado Oil Mayo
  • 2 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • ¼ tsp garlic powder
  • sea salt and black pepper, to taste

Directions for Salad:

  • Place the chicken tenders into a large Ziploc bag with the zest/juice of the lemon and orange, thyme, paprika, two pinches of sea salt and one pinch of black pepper. Seal the bag well and toss to coat the chicken. Place in the fridge to marinade for 30 minutes, up to overnight. Once the chicken is in the marinade, make the dressing per directions below. This can be made the day ahead if you’d like.
  • When ready to prep the salad, preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper and spray with coconut, olive or avocado oil cooking spray.
  • Place the cubed butternut squash onto the large baking sheet and toss with a drizzle of olive or avocado oil, a pinch of sea salt and a pinch or two of black pepper.
  • Place the garbanzo beans onto the small baking sheet and toss with a pinch of sea salt.
  • Place the butternut squash onto the top rack of your oven and the garbanzo beans on the middle or bottom rack. Roast for 8-10 minutes and toss both. Roast for another 6-8 minutes, until the squash is slightly browned and easily pierced with a fork and the garbanzo beans are slightly browned and crisp. Cooking time for the squash will vary a bit based on how large you diced it – the larger the dice, the longer it will need to roast and v.v.
  • While the squash and garbanzo beans are roasting, heat a large skillet or grill pan over medium heat. Once hot, place the chicken tenders onto the pan, leaving space between each piece. Let cook on one side for approx. 5 minutes, flip and cook another 3-4 minutes – or until a meat thermometer reads 160 degrees.
  • While and the chicken is cooking, place the spinach and dried tart cherries into a large salad bowl and pour dressing over the top. Place in the fridge or set aside until ready to serve.
  • Once squash is finished roasting, spoon it on top of the prepared greens and then pour in the remaining salad ingredients. Toss the salad with tongs until well combined and coated with the dressing. Add the garbanzo beans last and give it one more toss. Serve!

Directions for Dressing:

  • Place all ingredients in a small bowl and whisk well until smooth and the mayo is completely incorporated. Place in the fridge until ready to serve the salad.

Notes:

  • After rinsing the garbanzo beans, lay them on a paper towel or dish towel in a single layer and pat dry with another paper towel or dish towel. If you have the time to let them air dry for a bit, that is ideal. But you want them as dry as possible before roasting them so that they don’t steam and therefore do not get crunchy.

 

 

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Directions for Salad:
  1. Place the chicken tenders into a large Ziploc bag with the zest/juice of the lemon and orange, thyme, paprika, two pinches of sea salt and one pinch of black pepper. Seal the bag well and toss to coat the chicken. Place in the fridge to marinade for 30 minutes, up to overnight. Once the chicken is in the marinade, make the dressing per directions below. This can be made the day ahead if you’d like.
  2. When ready to prep the salad, preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper and spray with coconut, olive or avocado oil cooking spray.
  3. Place the cubed butternut squash onto the large baking sheet and toss with a drizzle of olive or avocado oil, a pinch of sea salt and a pinch or two of black pepper.
  4. Place the garbanzo beans onto the small baking sheet and toss with a pinch of sea salt.
  5. Place the butternut squash onto the top rack of your oven and the garbanzo beans on the middle or bottom rack. Roast for 8-10 minutes and toss both. Roast for another 6-8 minutes, until the squash is slightly browned and easily pierced with a fork and the garbanzo beans are slightly browned and crisp. Cooking time for the squash will vary a bit based on how large you diced it – the larger the dice, the longer it will need to roast and v.v.
  6. While the squash and garbanzo beans are roasting, heat a large skillet or grill pan over medium heat. Once hot, place the chicken tenders onto the pan, leaving space between each piece. Let cook on one side for approx. 5 minutes, flip and cook another 3-4 minutes – or until a meat thermometer reads 160 degrees.
  7. While and the chicken is cooking, place the spinach and dried tart cherries into a large salad bowl and pour dressing over the top. Place in the fridge or set aside until ready to serve.
  8. Once squash is finished roasting, spoon it on top of the prepared greens and then pour in the remaining salad ingredients. Toss the salad with tongs until well combined and coated with the dressing. Add the garbanzo beans last and give it one more toss. Serve!
Directions for Dressing:
  1. Place all ingredients in a small bowl and whisk well until smooth and the mayo is completely incorporated. Place in the fridge until ready to serve the salad.
Recipe Notes

After rinsing the garbanzo beans, lay them on a paper towel or dish towel in a single layer and pat dry with another paper towel or dish towel. If you have the time to let them air dry for a bit, that is ideal. But you want them as dry as possible before roasting them so that they don’t steam and therefore do not get crunchy.

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Grain Free Cinnamon Apple Bread with Sea Salt Caramel

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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.
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Grain Free Cinnamon Apple Bread with Sea Salt Caramel
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Sea Salt Caramel
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Sea Salt Caramel
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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.
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Grain Free Baked Cinnamon Sugar Donuts

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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.
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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.
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Paleo Baked Chicken Tenders with Honey Mustard Dipping Sauce

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As a Nutritionist, I get requests from clients all the time about how to make the typical “unhealthy” recipe, clean; or “What are good substitutes for _______?”

I have one client, in particular, who is coming off of a long-time habit of daily runs to Chick-Fil-A for Sweet Tea and Chicken Nuggets. She has 3 kiddos under the age of 6 and sometimes, life gets so busy, you just start doing what’s easiest and then before you know it, what’s easiest has caused you to gain 20 pounds and you feel absolutely exhausted. In an effort to give her something that could be her new go-to for Chicken Nuggets, I came up with this recipe. In full disclosure – I was not sure these were going to turn out that well. I literally took the first bite and kind of cringed – you know, just waiting for them to taste, well, “meh…” I mean, how do you beat Chick-Fil-A? Oh, but I did! Seriously. I win, Chick-Fil-A! On ALL counts! Mine taste better – that’s right… You heard me. I said it! Mine are obviously healthier and totally gluten, grain and dairy-free.

So, while these chicken tenders are not quite as easy as pulling through the drive-thru, you will feel fabulous after eating them and they won’t steal your energy.

This recipe can be made in double or triple batches and then frozen so that you can easily grab a few out of the freezer, wrap them in foil, pop them into the oven under the broiler for 3-4 minutes and they’ll be ready for the kiddos for lunch or dinner in no time! Alternatively, dip them into the batter and place on a baking sheet, pop into the freezer overnight and allow them to freeze raw. Once frozen, place in a large ziploc baggie and back into the freezer. When you’re ready to make them, pull out as many as you need, place on a baking sheet and into the oven per the directions below, but for an additional 4-5 minutes, as they will need to thaw in the oven. By freezing the latter way, they will take a little longer, but be more juicy/tender.

Hope you enjoy!!

Paleo Baked Chicken Tenders with Honey Mustard Dipping Sauce

Ingredients for the Chicken:

  • 1lb free range, boneless, skinless chicken tenders
  • 1 ½ cups almond flour
  • 1 ½ tbsp paprika (plain or smoked, depending upon your preference)
  • 1 tsp garlic powder
  • 1 ½ tsp ground cumin
  • ¼ tsp cayenne pepper
  • ½ tsp ground turmeric
  • ½ tsp black pepper
  • 1 ½ tsp sea salt
  • ¾ cup coconut milk
  • 3 tsp apple cider vinegar
  • 2 cage free eggs or 4 egg whites
  • coconut oil cooking spray

Ingredients for the Dipping Sauce:

  • ½ cup Primal Kitchen brand avocado oil mayonnaise
  • ½ tbsp raw/local honey
  • 2 tbsp yellow mustard
  • 1 tbsp dijon mustard
  • 1 tbsp grain mustard
  • 1 tbsp honey mustard
  • 2 tbsp Bragg’s apple cider vinegar
  • pinch of sea salt and black pepper, to taste

Directions:

  • First, make the dipping sauce, if using. Combine all ingredients for the sauce in a small bowl. Whisk until well combined. Cover and place in the fridge for a chilled sauce or leave on the countertop if you prefer.
  • Preheat oven to 375 degrees F and cover a large baking sheet with foil and spray generously with cooking spray.
  • In a medium bowl, whisk the coconut milk and apple cider vinegar together. Let sit for 5 minutes.
  • While the milk is resting, in another medium bowl, mix together almond meal, paprika, garlic, cumin, cayenne, turmeric, black pepper, and sea salt.
  • Once the “buttermilk” has rested for 5 minutes – up to 10 minutes, whisk the eggs in and then season with a pinch of sea salt and black pepper.
  • Dredge each piece of chicken in milk/egg mixture and then coat with flour/spice mixture.
  • Place chicken onto the baking sheet in an even layer. Bake on the middle rack of the oven for 15-20 minutes, until golden or a meat thermometer reads 160 degrees.
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Instructions
  1. First, make the dipping sauce, if using. Combine all ingredients for the sauce in a small bowl. Whisk until well combined. Cover and place in the fridge for a chilled sauce or leave on the countertop if you prefer.
  2. Preheat oven to 375 degrees F and cover a large baking sheet with foil and spray generously with cooking spray.
  3. In a medium bowl, whisk the coconut milk and apple cider vinegar together. Let sit for 5 minutes.
  4. While the milk is resting, in another medium bowl, mix together almond meal, paprika, garlic, cumin, cayenne, turmeric, black pepper, and sea salt.
  5. Once the “buttermilk” has rested for 5 minutes - up to 10 minutes, whisk the eggs in and then season with a pinch of sea salt and black pepper.
  6. Dredge each piece of chicken in milk/egg mixture and then coat with flour/spice mixture.
  7. Place chicken onto the baking sheet in an even layer. Bake on the middle rack of the oven for 15-20 minutes, until golden or a meat thermometer reads 160 degrees.
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“5 Minute” Grain Free Bread

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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.
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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.
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Paleo Almond Flour Drop Biscuits

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I have been on the hunt for a good biscuit – one that is not laden with fat (again – I’m not against fat by ANY stretch, but I do think too much of ANYTHING is not a good thing…), moist (don’t you hate that word!? LOL!), flaky, AND that I don’t have to cut butter into, roll out, bladdy, bladdy, blah. I want EASY but tastes like LOVE – like a biscuit SHOULD taste. Something I could make on a crazy weeknight for us to have with dinner and for Breakfast for the rest of the week!

This recipe is a win! Because I use alternative flours, etc. – I just never know how something is going to turn out. So, as I do with every recipe I make for the first time – when these came out of the oven, I closed my eyes really tight and braced myself for these to fall completely apart upon picking one up and crumble all over the place and then – to taste like cardboard. True story…

BUT, they were amazing! I jumped up and down and then yelled for Mo to come in and IMMEDIATELY try one of these little gems – to which he had no issue – like I’ve said before, the key to becoming a good cook is having a spouse/friend, etc. who is willing to be a ginny-pig, and Mo is the BEST ginny-pig! He LOVED these!

We only eat a couple at a time, so I keep them in the freezer and pop them into the oven for a few minutes when I want to serve them with dinner or to grab for Breakfast one morning! They freeze beautifully! I will also quarter these and toast them under the broiler in the oven and use them as croutons on salads – because, you know us and our “big salads!”

The holidays are coming up – can you even believe!? So, include these in your holiday menu planning! AND my 5 Minute Grain Free Bread! Both can be made ahead of time and frozen! So easy, really good for you and everyone will love them!

Hope you enjoy these as much as we do!

Paleo Almond Flour Drop Biscuits

Makes 10 Biscuits

Ingredients:

  • 1 tsp apple cider vinegar
  • ¼ cup canned coconut milk (light or full fat)
  • 2 ½ cups almond flour
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 2 tbsp grass-fed butter or coconut oil, melted
  • 2 whole eggs
  • optional: any fresh herbs of choice, finely minced

Directions:

  • Preheat the oven to 350 degrees F.
  • Shake coconut milk really well and pour into a small bowl or ramekin and add the apple cider vinegar. Set aside.
  • In a large bowl, add the almond flour, sea salt and baking soda. Whisk to combine.
  • In a medium bowl, add the coconut milk/vinegar mixture and eggs. Slowly drizzle the melted butter/coconut oil in while gently whisking the eggs/milk – you want to be sure the butter/oil is cooled a bit before adding to the eggs, otherwise you will end up with scrambled eggs instead of a biscuit dough.
  • Add the wet ingredients to the dry mixture a little at a time, stirring with a spatula, until just combined.
  • Line a baking sheet with parchment paper or a silpat and drop large tablespoons of dough to make approx. 2″ biscuits.
  • Bake for 10-12 minutes, or until the tops are a light golden brown.
  • Allow them to cool on the cookie sheet for a few minutes and serve!
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Instructions
  1. Preheat the oven to 350 degrees F.
  2. Shake coconut milk really well and pour into a small bowl or ramekin and add the apple cider vinegar. Set aside.
  3. In a large bowl, add the almond flour, sea salt and baking soda. Whisk to combine.
  4. In a medium bowl, add the coconut milk/vinegar mixture and eggs. Slowly drizzle the melted butter/coconut oil in while gently whisking the eggs/milk – you want to be sure the butter/oil is cooled a bit before adding to the eggs, otherwise you will end up with scrambled eggs instead of a biscuit dough.
  5. Add the wet ingredients to the dry mixture a little at a time, stirring with a spatula, until just combined.
  6. Line a baking sheet with parchment paper or a silpat and drop large tablespoons of dough to make approx. 2" biscuits.
  7. Bake for 10-12 minutes, or until the tops are a light golden brown.
  8. Allow them to cool on the cookie sheet for a few minutes and serve!
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