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Flourless Dark Chocolate Chip Cookies

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Tis the season for allllll the baked goods and I am SO excited about it!

That might sound counter-intuitive to you — a Nutritionist who’s excited about baked goods? Isn’t that the antithesis of a nutritionist?

Nope.

Not this one, anyway!

I LOVE to bake! And I REALLY love to bake when it’s cold outside. I’m sure I’m not alone in that!

And honestly – what I’ve found about myself is I get really excited about baking “all the things” but rarely do I eat much of any of it. Funny, right? You’d think I’d be big as a house after all the baking I do during the fall and winter/holidays! But, no. It’s like I get it out of my system in the process of baking. And, truth be told, because I might eat some of the batter in the process! You gotta taste it, right? I’d hate to poison anyone!! 😉

The other thing I love about baking is trying to get a recipe just right with as little sugar as possible and experimenting with grain-free flours. We just feel SO much better when we’re not eating much sugar! We really try to keep our intake at less than 20g per day (Mo, probably closer to 30-40g depending upon his training intensity that day)! We can really feel the difference when we get above that!

And you know what I’ve learned? It is absolutely not worth the way I feel when I eat things made with refined/processed sugar and vegetable oils. I’m fine with All Purpose Flour on occasion and having some maple syrup or honey or coconut sugar… But when I go to holiday parties and see all of the baked goods, etc.  – honestly, and I’m TRULY not bragging here – it’s rarely a temptation, simply because I KNOW how crappy I will feel after.

And THAT is what I wish for my nutrition clients – to get to that place that it’s not about not eating something out of restriction but rather out of self-care!

So ALL of that being said – let’s talk about these cookies! They are ABSOLUTELY delicious and only use 1/3 cup of coconut sugar in the WHOLE batch! AND majority of the ingredients is almond butter, which I love because it’s a healthy fat that is going to help keep blood sugar level when you eat these!

I love making these to have around the house during the holidays for a cleaner substitute to all the baked goods that seem to be more prevalent this time of year. I also like to make these to take to holiday parties or to have around for my Thanksgiving or Christmas with our family, so that I know there is something there that I can feel really good about having!

Hope you love these as much as we do!

Flourless Dark Chocolate Chip Cookies

Makes 32 cookies…

Ingredients:

  • 2/3 cup rolled oats (gluten-free – optional)
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tbsp ground cinnamon
  • 1 cup almond butter (preferably fresh ground)
  • 1/3 cup coconut sugar
  • 2 large cage free eggs
  • 1 ½ tsp vanilla extract
  • ½ cup dark chocolate chips

Directions:

  • Preheat oven to 350 degrees F (see 4th step first…)
  • In small bowl mix together the oats, baking soda, salt and cinnamon; set aside.
  • In a large bowl beat the almond butter, coconut sugar, eggs and vanilla with an electric mixer until smooth – 2 minutes.
  • Mix in dry ingredients with a wooden spoon, then fold in chocolate chips.
  • For best results, refrigerate the dough for 30 minutes to 1 hour. And then move on to the next step. If you don’t have time, no worries, they will still turn out GREAT – but will be a bit more sticky to work with.
  • Roll cookies into approx. 2-inch dough balls (I like to use a small ice cream scoop) and place onto cookie sheet approx. 2 inches apart, then barely flatten the top of the cookie (I’ve found it’s best to use 2-3 fingers for this and dip my fingers in a little warm water so that the dough doesn’t stick to my fingers as much.)
  • Bake the cookies for 10-12 minutes – until the edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet and then transfer them to a wire rack to cool completely. Repeat with remaining cookie dough.
  • Store in an airtight container on the counter for up to 7 days, in the fridge for up to 2 weeks or in the freezer for up to 3 months.
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Instructions
  1. Preheat oven to 350 degrees F (see 4th step first…)
  2. In small bowl mix together the oats, baking soda, salt and cinnamon; set aside.
  3. In a large bowl beat the almond butter, coconut sugar, eggs and vanilla with an electric mixer until smooth – 2 minutes.
  4. Mix in dry ingredients with a wooden spoon, then fold in chocolate chips.
  5. For best results, refrigerate the dough for 30 minutes to 1 hour. And then move on to the next step. If you don’t have time, no worries, they will still turn out GREAT – but will be a bit more sticky to work with.
  6. Roll cookies into approx. 2-inch dough balls (I like to use a small ice cream scoop) and place onto cookie sheet approx. 2 inches apart, then barely flatten the top of the cookie (I’ve found it’s best to use 2-3 fingers for this and dip my fingers in a little warm water so that the dough doesn’t stick to my fingers as much.)
  7. Bake the cookies for 10-12 minutes – until the edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet and then transfer them to a wire rack to cool completely. Repeat with remaining cookie dough.
  8. Store in an airtight container on the counter for up to 7 days, in the fridge for up to 2 weeks or in the freezer for up to 3 months.
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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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LINK Endurance Pre Workout Shake

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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:

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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

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Sweet Potato Hash with Thyme and Pumpkin Seeds

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We’ve most definitely talked about sweet potatoes before. If you’ve been following us for a while, you know that we could quite possibly live on sweet potatoes alone. Oh. And chips and salsa. Mo would have to have meat somewhere in that mix – because, he’s a manly man! Ha! But seriously – not only are sweet potatoes full of nutrition (more on that below) but they taste DELICIOUS! Sweet potatoes are considered a complex carbohydrate vs a white potato which is considered a simple carbohydrate. The difference? Complex carbohydrates take longer to digest which is good for two reasons: 1 – this means they do not have the same blood sugar spiking effect of simple carbohydrates and 2 – they take longer in the bloodstream to digest, so you have longer to use them before they turn to un-used energy or in layman’s terms – stored fat.

Potatoes – white, purple, heirloom, sweet – you name it – are humble, if you will. Meaning, they don’t cost much. So they are a great way to stretch moo-la and feed a family or a big group of people, when necessary. But while these humble little sweet potatoes may not cost much – you get a HUGE bang for your buck in the nutrition department! Check out Dr. Axe’s article on all the nutritional benefits of sweet potatoes here!

Ok, so back to my recipe! 🙂 I love to bake sweet potatoes and stuff them or I’ll make them into baked fries or simply use a baked sweet potato as a side to an easy grilled chicken and sauteed spinach dinner! But sometimes, I need a little pizazz, if you will! So this is a fun way to spruce up sweet potatoes but super easy to make and they make great leftovers to put with some scrambled or over-easy eggs in the morning! You could just make these for meal prep and skip them for dinner altogether and just have them ready to go for Breakfasts for the week! I’m such a genius! 😉

Hope you enjoy this dish as much as we do!

Sweet Potato Hash with Thyme & Pumpkin Seeds

Serves 4-6

Ingredients:

  • 3 medium organic sweet potatoes, peeled and diced
  • 5-6 sprigs fresh thyme, leaves only
  • 1/3 cup SPROUTED pumpkin seeds
  • 1 tbsp ghee OR Kerrygold butter
  • ¼ tsp cayenne pepper
  • ½ tsp ground cumin
  • 1 tsp ground cinnamon
  • sea salt and black pepper, to taste

Instructions:

  • Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
  • Melt butter and set aside.
  • Place diced potatoes, pumpkin seeds and thyme onto the baking sheet and pour melted butter over the top. Sprinkle cayenne, cumin, cinnamon, salt and pepper over the mix and toss to give the ingredients a good coat of the butter and seasonings.
  • Bake for 20-25 minutes on top rack. Remove and serve immediately or put in the fridge and save for later.
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  1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
  2. Melt butter and set aside.
  3. Place diced potatoes, pumpkin seeds and thyme onto the baking sheet and pour melted butter over the top. Sprinkle cayenne, cumin, cinnamon, salt and pepper over the mix and toss to give the ingredients a good coat of the butter and seasonings.
  4. Bake for 20-25 minutes on top rack. Remove and serve immediately or put in the fridge and save for later.
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Snickerdoodles – 2 ways!

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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.
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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.
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Paleo Ginger Crinkles

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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.

 

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  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.
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Grass Fed Burger Salad with Caramelized Onions and Paleo Honey Mustard Dressing

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It is a running joke in the Brossette house that we always have “A Big Salad” for dinner! …well, not “always” per se – but, it is one of my favorite things to eat, so we do end up with that for dinner quite often. Thankfully though, I make salads really hearty – so one of MY salads for dinner is not what you think of when you think “salad for dinner!” Should we say “salad for dinner” one more time just for fun? LOL!

This particular salad has become a go-to for us! Mo’s favorite thing in the WHOLE ENTIRE WORLD is a burger! But, he doesn’t like to eat them all the time because he doesn’t like the way he feels afterward. So, I came up with this recipe and it is like eating a big, juicy hamburger but a much cleaner version – one that won’t weigh you down or make you want to take a nap afterward. I’ve combined all of the flavors of a burger and put it into, well… A big salad! It’s AWESOME!

When you get a bite of a blistered tomato with a piece of the grass fed beef and a little sliver of caramelized onion and a sourdough crouton – all coated in the honey mustard dressing and melted goat cheese – WHOA! I mean, who needs a burger anymore?

It is a great weeknight dinner, as it can be thrown together in 30 minutes or less! But sometimes I’ll make it on the weekends, and I’ll serve it with my Sweet Potato Fries (recipe coming soon – stay tuned!) – it’s literally like we’re having a hamburger and french fries. So, it’s super easy to make, but feels like a treat to eat it! We have this at least once a week!!

Hope you enjoy! …and if you missed our Facebook Live “How To” video, check out the link below and you can follow along as we make this salad at home!

Here is the link to our Facebook LIVE “How to” Video!

Grass Fed Burger Salad with Caramelized Onions and Paleo Honey Mustard Dressing…

Serves 2

Ingredients for the Salad:

  • ¾lb ground bison or grass fed beef
  • 1 ½ tsp ground cumin
  • ½ tsp smoked paprika + more for croutons
  • ½ tsp dried oregano
  • ¼ tsp garlic powder
  • ¼ tsp ground turmeric
  • 1/8 tsp ground cinnamon
  • 1/8 tsp cayenne pepper (optional)
  • sea salt and black pepper, to taste
  • 1 cup cherry tomatoes
  • 1 red onion, thinly sliced
  • 1 tsp coconut sugar
  • 4-5 handfuls fresh baby spinach or ½ large container
  • ½ bunch cilantro, leaves only (optional)
  • 1/3 cup goat cheese crumbles or Kerrygold Grass Fed Cheddar, grated
  • 1 fresh jalapeño, thinly sliced (optional)
  • 1 avocado, diced
  • 2-3 pieces good sourdough bread, cut into cubes or for gluten/grain free: 2-3 Ezekiel sprouted corn tortillas, halved and cut into strips

Ingredients for the Dressing:

  • 2 tbsp Primal Kitchen brand avocado oil mayonnaise
  • 1 tsp raw/local honey
  • ½ tsp yellow mustard
  • 1 tbsp dijon mustard
  • 1 ½ tbsp grain mustard
  • 1 ½ tbsp honey mustard
  • 2-3 tbsp Bragg’s apple cider vinegar

Directions:

  • First, make the dressing by placing all dressing ingredients into a medium bowl and whisking well to combine. Cover with saran wrap and place in the fridge until ready to use.
  • Then, turn your oven to broil setting – 450-500 degrees F.
  • Next, caramelize the onions by spraying a medium nonstick skillet with coconut oil cooking spray and place over medium heat. Once warm, place the onions in with a pinch of sea salt and the coconut sugar. Toss well to combine/coat the onions. Cook until softened, stirring occasionally. Once softened, turn heat to lowest setting and leave while you prep the remaining ingredients. Stir every once in a while to be sure they don’t over-caramelize.
  • Now, start the tomatoes – cover a small/medium sheet pan with foil and spray with cooking spray. Place the tomatoes on top and into the oven on the top rack. Set a timer for 2 minutes. You want them slightly browned on top and beginning to crack. Toss them once and place back in the oven for 1-2 more minutes. Remove from the oven and set aside. Keep oven on broil setting.
  • Then, spray a large skillet with cooking spray and place over medium heat. Once warm, place the bison/beef into the skillet and begin to break up. Let it brown on one side for 2-3 minutes, turn and allow to brown another 2-3 minutes. Place all seasonings into the skillet, with a couple of pinches of sea salt and one pinch black pepper. Stir well to combine. Turn heat to low.
  • Now line a small sheet pan with foil and spray with cooking spray. Place sourdough or tortilla strips in an even later. Spritz with a little cooking spray and season with a little sea salt and smoked paprika. Place on top shelf of the oven for 1-2 minutes – watch closely so they do not burn.
  • While the croutons are crisping up, prep the salad. Place the spinach, cilantro, goat cheese, jalapeño (if using) and avocado into a large salad bowl. Pour the dressing over the top.
  • Place tomatoes, onions and bison/beef on top of the salad. Toss well to combine. Place croutons on top, toss again and serve!
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Instructions
  1. First, make the dressing by placing all dressing ingredients into a medium bowl and whisking well to combine. Cover with saran wrap and place in the fridge until ready to use.
  2. Then, turn your oven to broil setting – 450-500 degrees F.
  3. Next, caramelize the onions by spraying a medium nonstick skillet with coconut oil cooking spray and place over medium heat. Once warm, place the onions in with a pinch of sea salt and the coconut sugar. Toss well to combine/coat the onions. Cook until softened, stirring occasionally. Once softened, turn heat to lowest setting and leave while you prep the remaining ingredients. Stir every once in a while to be sure they don't over-caramelize.
  4. Now, start the tomatoes - cover a small/medium sheet pan with foil and spray with cooking spray. Place the tomatoes on top and into the oven on the top rack. Set a timer for 2 minutes. You want them slightly browned on top and beginning to crack. Toss them once and place back in the oven for 1-2 more minutes. Remove from the oven and set aside. Keep oven on broil setting.
  5. Then, spray a large skillet with cooking spray and place over medium heat. Once warm, place the bison/beef into the skillet and begin to break up. Let it brown on one side for 2-3 minutes, turn and allow to brown another 2-3 minutes. Place all seasonings into the skillet, with a couple of pinches of sea salt and one pinch black pepper. Stir well to combine. Turn heat to low.
  6. Now line a small sheet pan with foil and spray with cooking spray. Place sourdough or tortilla strips in an even later. Spritz with a little cooking spray and season with a little sea salt and smoked paprika. Place on top shelf of the oven for 1-2 minutes - watch closely so they do not burn.
  7. While the croutons are crisping up, prep the salad. Place the spinach, cilantro, goat cheese, jalapeño (if using) and avocado into a large salad bowl. Pour the dressing over the top.
  8. Place tomatoes, onions and bison/beef on top of the salad. Toss well to combine. Place croutons on top, toss again and serve!
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Primal Tex-Mex Cauliflower Rice Casserole

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I am, by heritage, Italian, Irish and German; and while potatoes (Irish and German) are both a staple in the Brossette household – pasta notsomuch. Chips and Salsa are this Texas-Raised-Italian-Girl’s carbohydrate of choice.

I cannot get enough Mexican food. I obviously love Tex-Mex, but appreciate the more traditional Mexico City style as well. That said, if there aren’t chips and salsa, it’s not Mexican in my mind.

When Mo and I first met, we used to have Mexican at least 2-3 times a week! Especially on Sundays. We were both training for long-course Triathlon (him, an Ironman, me a Half Ironman) and it was the BEST feeling after a super long workout to indulge in some good Tex-Mex. After doing this routinely for a couple of years, we both started to notice that we just didn’t feel good after eating it that often. We were sort of of the thinking that because we had worked out so hard and so long, it didn’t really matter what we ate – it was going to be used up immediately. Man, have we learned different since then. It really works the opposite of that. The longer and harder you workout – the more clean you need to eat after – the cleaner you eat, the faster you recover – the more poor you eat, the slower you will recover because your body not only has to heal from the stress of the workout but NOW you’ve given it poor food to trudge through as well. See what I’m saying? So that first and second meal after a long workout is KEY! And then, you want to indulge a little? Do it! I suggest it!!

All of that being said, when we stopped going out for Mexican a few times a week, that didn’t mean that I stopped craving it. This recipe is one of many in my Mexican repertoire – if you will. We feel amazing after eating this!

I love to have Beanitos or Way Better chips and some pico and guacamole with this! It’s a great meal to make on a Sunday so you have leftovers for lunches for the following week. And, it freezes beautifully! You could easily double the recipe below and freeze one for later or make several mini-casseroles!

Hope you enjoy this as much as we do!

Primal Tex-Mex Cauliflower Rice Casserole

Serves 6-8

Ingredients:

  • 3 fresh Hatch chiles, roasted, peeled and chopped or 2, 4oz cans chopped green chiles
  • 3, 14oz bags cauliflower rice or two medium heads cauliflower
  • coconut oil cooking spray
  • 1 tbsp olive oil
  • 1 ½lbs ground turkey
  • sea salt and black pepper
  • 1 tbsp red chili powder
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • ½ tsp Mexican oregano (if you cannot find Mexican, plain is fine)
  • ½ tsp garlic powder
  • ¼ tsp ground cinnamon
  • ¼ tsp ground turmeric
  • 1/8 tsp cayenne pepper
  • 1 yellow bell pepper, julienned
  • 1 red onion, julienned
  • 1, 15oz low sodium black beans, rinsed well and drained
  • 1, 15oz can diced tomatoes
  • 1 fresh jalapeno, thinly sliced
  • 4oz goat cheese log
  • 4oz raw Manchego, grated
  • 1 bunch green onion, green and white parts or 1 bunch chives, thinly slices
  • ½ bunch cilantro, leaves only
  • 1 avocado

Directions:

  • Preheat the oven to 425 degrees F.
  • If roasting your own chiles, line a small baking sheet with foil or parchment paper and place hatch chiles in an even layer/not touching. Place on top rack of oven and roast for 6 minutes. Turn and roast another 4-6 minutes, until slightly browned. Place in a glass bowl and cover with foil and let steam for 10-15 minutes. Peel, dice and set aside.
  • Rice cauliflower, if necessary. Line a large baking sheet with foil, spray with cooking spray and pour cauliflower rice on top and spread into an even layer across the pan. Spray top with a little more cooking spray and add a few pinches of sea salt – toss to combine and place in the oven once chiles are done. Roast for approx. 12 minutes. Toss and roast for another 4 minutes, until softened and golden brown.
  • Once cauliflower is out of the oven, turn oven to 350 degrees F.
  • Place olive oil into a large oven-safe skillet and place over medium heat. Once warm, place the turkey into the pan and break up and brown until cooked through. Season with a pinch of sea salt and black pepper; set aside in a bowl.
  • In the same skillet, sauté the onion and bell pepper over medium heat, until tender, stirring occasionally – about 10 minutes.
  • Add turkey back into the skillet and add in spices, oregano and a couple of pinches of sea salt and sauté for another minute or two, stirring to combine all ingredients and coat with seasonings.
  • Add in the tomatoes, black beans, chiles, cauliflower rice and jalapenos and stir well to combine.
  • With the heat still on medium, make a well in the center of the skillet and place the goat cheese log into the well. Stir and once it begins to melt, start incorporating the rest of the ingredients in the pan. Stir completely until the goat cheese is completely incorporated.
  • Top with grated Manchego and then place the pan in the oven to bake for 15-20 minutes.

Alternatively, pour into a dish to freeze, let cool completely, cover with saran wrap and foil and place in the freezer for up to 3 months. When ready to bake, remove the saran wrap, cover with foil and place in a 350 degree oven for 40-45 minutes, uncover and place back in the oven for another 20-30 minutes, until the center is completely cooked through.

  • The casserole is done when the cheese is bubbly and staring to turn golden.
  • To serve, top with fresh green onion or chives, a few cilantro leaves and fresh avocado.
  • Leftovers can be stored in an airtight container in the fridge for up to one week.
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Instructions
  1. Preheat the oven to 425 degrees F.
  2. If roasting your own chiles, line a small baking sheet with foil or parchment paper and place hatch chiles in an even layer/not touching. Place on top rack of oven and roast for 6 minutes. Turn and roast another 4-6 minutes, until slightly browned. Place in a glass bowl and cover with foil and let steam for 10-15 minutes. Peel, dice and set aside.
  3. Rice cauliflower, if necessary. Line a large baking sheet with foil, spray with cooking spray and pour cauliflower rice on top and spread into an even layer across the pan. Spray top with a little more cooking spray and add a few pinches of sea salt – toss to combine and place in the oven once chiles are done. Roast for approx. 12 minutes. Toss and roast for another 4 minutes, until softened and golden brown.
  4. Once cauliflower is out of the oven, turn oven to 350 degrees F.
  5. Place olive oil into a large oven-safe skillet and place over medium heat. Once warm, place the turkey into the pan and break up and brown until cooked through. Season with a pinch of sea salt and black pepper; set aside in a bowl.
  6. In the same skillet, sauté the onion and bell pepper over medium heat, until tender, stirring occasionally – about 10 minutes.
  7. Add turkey back into the skillet and add in spices, oregano and a couple of pinches of sea salt and sauté for another minute or two, stirring to combine all ingredients and coat with seasonings.
  8. Add in the tomatoes, black beans, chiles, cauliflower rice and jalapenos and stir well to combine.
  9. With the heat still on medium, make a well in the center of the skillet and place the goat cheese log into the well. Stir and once it begins to melt, start incorporating the rest of the ingredients in the pan. Stir completely until the goat cheese is completely incorporated.
  10. Top with grated Manchego and then place the pan in the oven to bake for 15-20 minutes. ---Alternatively, pour into a dish to freeze, let cool completely, cover with saran wrap and foil and place in the freezer for up to 3 months. When ready to bake, remove the saran wrap, cover with foil and place in a 350 degree oven for 40-45 minutes, uncover and place back in the oven for another 20-30 minutes, until the center is completely cooked through.
  11. The casserole is done when the cheese is bubbly and staring to turn golden.
  12. To serve, top with fresh green onion or chives, a few cilantro leaves and fresh avocado.
  13. Leftovers can be stored in an airtight container in the fridge for up to one week.
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Grain Free Pumpkin Muffins

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It is October at last! And y0u know what that means? PUMPKINS! I LOVE pumpkins! Just ask Mo – EVERY time we see a pumpkin, I practically start swooning. They are so fairytale-like to me. Probably the whole Cinderella thing.

I love ACTUAL pumpkins and I LOVE cooking with pumpkin filling! Sweet, savory – you name it! Pumpkin EVERYTHING please. I twiddle my thumbs until the fall when I get to start cooking with it! I mean, I love pumpkin, but it honestly doesn’t ever sound that great in the spring or summer.

My mom always made pumpkin bread for Thanksgiving and Christmas. To this day, it is what I look forward to the most with regard to food during the holidays. I can smell her kitchen as I type this – filling with that Holiday, Pumpkin-y smell. Ugh! I am smiling so big.

I came up with this recipe a couple of years ago. I really enjoy baking and during the colder months, I like to have clean, baked goods around the house for two reasons: 1 – they always sound good and I would rather eat mine so I know the ingredients are clean and 2 – during the holidays, there are always so many “free treats” available, you know? It’s the season for eating! So, I would rather fill my cravings up at home with clean things and not be so tempted with all of the other things.

Hear me though – I am NOT opposed to the occasional indulgence – in fact, encourage it! But, you know this: during the holidays, it seems like we are literally hit in the face with indulgence after sugar-laden indulgence around every corner. So, please! Have a piece of candy out of your kids Halloween stash or have that piece of toffee at your clients holiday party – but, have some clean things around your house that you can enjoy so you will mitigate your temptation to have more than what is in moderation, of the other.

These are a holiday staple for us! I hope they will become one for your home too!

Grain Free Pumpkin Muffins

Makes 12 muffins

Ingredients:

  • ¼ cup coconut flour
  • ½ cup almond flour
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 6 cage free eggs
  • ¼ cup raw local honey
  • ¼ cup unsweetened apple sauce
  • 1 tbsp coconut oil
  • 1, 15oz can Organic Pumpkin Puree
  • 1 tbsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine dry ingredients and whisk to combine and get any lumps out.
  • In a large bowl, combine wet ingredients and blend with a hand mixer.
  • Mix dry ingredients into wet, blending with a hand mixer or spatula, until just combined.
  • Place batter into a 12 cup muffin tin sprayed with cooking spray.
  • Bake for 25 minutes.
  • Cool and serve or store in a large Ziploc baggie or airtight container, in the fridge for up to 2 weeks or the freezer for up to 6 months.
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Instructions
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine dry ingredients and whisk to combine and get any lumps out.
  3. In a large bowl, combine wet ingredients and blend with a hand mixer.
  4. Mix dry ingredients into wet, blending with a hand mixer or spatula, until just combined.
  5. Place batter into a 12 cup muffin tin sprayed with cooking spray.
  6. Bake for 25 minutes.
  7. Cool and serve or store in a large Ziploc baggie or airtight container, in the fridge for up to 2 weeks or the freezer for up to 6 months.
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Bison & Greens Bowl with Crispy Plantains and Chipotle Lime Aioli

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Anyone who knows me — and I mean, REALLY knows me, knows that I have an absolute hatred for all things banana. I don’t want to smell one, be around one, look at one, be in the same room or vicinity as someone eating one and I for SURE don’t want to eat one. I’ve been this way since birth. Or at least, that’s what my parents tell me. I’ve NEVER liked bananas. And not just not liked them – hated them. No clue where this comes from. I actually put this in my portion of the wedding vows Mo and I exchanged at our wedding. I told him I would always be willing to compromise on anything, EXCEPT BANANAS.

Nevertheless, suffice to say – when Mo walked in the door to find a couple of banana-looking items on our kitchen counter, he looked at me like I had three heads. I said, “What? They’re PLANTAINS!!!!” Ha! Yeah, he wasn’t buying it. He said,”But they’re IN the banana family… I’m confused! Who are you?” LOL! To which I shared with him that I was thinking about it the other day — I really like plantain chips – go figure, right? Put anything in chip-form and I’ll eat it! But seriously – we used to go to this mexican food restaurant here in Dallas when Mo and I first met – we would always get an order of plantain chips and I loved them! So I thought I’d try making my own.

It’s SO easy to make these delicious little things! I could eat a whole pan of them! If it were up to me, I would’ve had the plantains and aioli AS my dinner! But alas, I live with a man who “must have meat!” 😉 Hence the recipe for this bowl! It is SO easy to make and aside from the plantains, comes together in one pan!

Below is a recipe for two, but feel free to double or triple it and make it for your family or have it for leftovers the next day or two! I just suggest you keep the plantains stored in a plastic baggie or tupperware in your pantry and the remaining ingredients in the fridge. I served this with my Sriracha and Balsamic Glazed Brussels Sprouts! It was the perfect side dish to this, if you’d like one!

Hope you enjoy! And while this was certainly a breakthrough for me, in case you’re wondering – NO! I will NOT be trying bananas anytime in the near or distant future!

Bison & Greens Bowl with Crispy Plantains and Chipotle Lime Aioli

Serves 2

Ingredients:

…for the aioli:

  • 1/3 cup Primal Kitchen Foods Chipotle Lime Mayo
  • 1 tbsp apple cider vinegar
  • ¼ tsp ancho chili powder or smoked paprika
  • sea salt

…for the plantains:

  • 2 plantains
  • 1-2 tsp smoked paprika
  • sea salt
  • olive or avocado oil

…for the bison:

  • ¾ – 1lb ground bison
  • 1 small yellow onion, julienned
  • 1 bell pepper (any color), julienned
  • 1 tsp ground cumin
  • 2 tsp chili powder (any variety)
  • ¼ tsp ground cinnamon
  • sea salt
  • 2-3 large handfuls fresh, baby spinach or arugula
  • optional garnishes: crumbled goat cheese, cilantro, thinly sliced jalapeno or fresno pepper or scallion…

Directions:

  • Preheat oven to 400 degrees F and line a medium baking sheet with foil or parchment paper. Spray with a little cooking spray.
  • Then, make the aioli by combining the mayo, apple cider vinegar, ancho chili powder and pinch of sea salt in a bowl. Whisk well to combine and set aside.
  • Peel the plantains and cut them into rounds about a ¼ inch thick and place on baking sheet in a single layer. Drizzle with a little olive or avocado oil and season with a few pinches of sea salt and half of the smoked paprika. Place in the oven to bake for 10 minutes. Remove from oven and flip them over and season with more salt and rest of the paprika. Place back in the oven and bake for another 6-8 minutes, or until the tops have slightly browned.
  • While the plantains are baking, heat a large skillet over medium heat. Once hot, add in onion and bell pepper. Cook, stirring occasionally, until softened.
  • Push the onion and bell pepper to the sides of the skillet and add in the ground bison to the center of the pan. Break the bison up and cook, stirring occasionally, until bison is browned and cooked through. Season mixture with cumin, chili powder, cinnamon and sea salt.
  • Add spinach to the skillet and mix to combine. Cook until the spinach has just wilted, approx. 2-3 minutes.
  • To serve, start with some of the bison mixture in a bowl and top with crispy plantains and aioli. Garnish with options above, if you’d like. Enjoy!

 

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Instructions
  1. Preheat oven to 400 degrees F and line a medium baking sheet with foil or parchment paper. Spray with a little cooking spray.
  2. Then, make the aioli by combining the mayo, apple cider vinegar, ancho chili powder and pinch of sea salt in a bowl. Whisk well to combine and set aside.
  3. Peel the plantains and cut them into rounds about a ¼ inch thick and place on baking sheet in a single layer. Drizzle with a little olive or avocado oil and season with a few pinches of sea salt and half of the smoked paprika. Place in the oven to bake for 10 minutes. Remove from oven and flip them over and season with more salt and rest of the paprika. Place back in the oven and bake for another 6-8 minutes, or until the tops have slightly browned.
  4. While the plantains are baking, heat a large skillet over medium heat. Once hot, add in onion and bell pepper. Cook, stirring occasionally, until softened.
  5. Push the onion and bell pepper to the sides of the skillet and add in the ground bison to the center of the pan. Break the bison up and cook, stirring occasionally, until bison is browned and cooked through. Season mixture with cumin, chili powder, cinnamon and sea salt.
  6. Add spinach to the skillet and mix to combine. Cook until the spinach has just wilted, approx. 2-3 minutes.
  7. To serve, start with some of the bison mixture in a bowl and top with crispy plantains and aioli. Garnish with options above, if you’d like. Enjoy!
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