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

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Who’s ready for something NOT Thanksgiving??? Every year, leading up to Thanksgiving, I swear I could eat a vat of my Grandmothers Dressing. And then every year, after Thanksgiving, I’m so ready for something spicy and not heavy. Don’t get me wrong – the traditional American Thanksgiving is one of my favorite meals of the year. But, one meal and I’m good to go. It’s just not how we eat day in and day out. So it’s super fun for a day and then I’m ready to get back to my routine!

All of the traditional Thanksgiving foods can be a little on the heavy side and they are so savory! And then of course, all of the desserts are so sweet! So this Primal Lamb Tikka Masala is the perfect thing to offset all of that! It is spicy – but not in a light your tongue on fire kind of way – but a warming way. And it is full of anti-inflammatory ingredients!

Do you find that after the holidays, it’s hard to get back into a routine of eating clean? I know Mo and I do. It seems like every year we come home from Thanksgiving and from then through New Year’s we tend to drink every night and eat outside of our normal routine.

So, I wanted to share this recipe (many others on the way) as one way of continuing to eat warm, comforting food but that will give you lots of nutrition and anti-inflammatory benefits!

I served ours with my coconut rice and the 3 Ingredient Paleo Naan I make with this is seriously the BEST! It comes from Ashley over at My Heart Beets. I have not tried other recipes of hers, but her naan is incredible! It is soft and almost gooey inside. It is the PERFECT side to my Primal Lamb Tikka Masala! Roll it up and sop up the sauce! My mouth is watering! Prepare to feel good inside! 🙂

Hope you enjoy!

Primal Lamb Tikka Masala

Serves 2-4

Ingredients:

For marinating the lamb:

  • 1lb pastured ground lamb
  • 6-8oz plain 2% greek yogurt or coconut yogurt
  • zest and juice of ½ small lemon
  • 1 tbsp garam masala
  • 2 tsp black pepper
  • 1 tsp sea salt
  • ¼ tsp ground ginger

For the sauce:

  • 15oz can low sodium tomato sauce or puree
  • 2 cups light or full fat canned coconut milk
  • 1 jalapeño seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp Kerrygold butter or coconut oil
  • 4 tsp garam masala
  • 1 tsp paprika
  • ½ tsp sea salt

For serving:

Directions:

  • Combine all marinade ingredients in a bowl and mix well. Add lamb and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
  • Add the marinated lamb along with the marinade to a large skillet over medium heat and sauté until the lamb is mostly cooked – approximately 5 minutes.
  • Reduce heat to a simmer and add butter/coconut oil, jalapeño, and garlic to the same pan. Cook until the garlic browns, stirring frequently – approximately 1 minute. Add the tomato sauce, coconut milk, garam masala, paprika, and salt. Mix well. Bring to a boil and then decrease heat back to a simmer. Simmer until the sauce thickens – approximately 20 minutes, stirring occasionally.
  • Serve with coconut basmati or jasmine rice and/or Paleo naan. Garnish with cilantro or parsley.
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Primal Lamb Tikka Masala
Instructions
  1. Combine all marinade ingredients in a bowl and mix well. Add lamb and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
  2. Add the marinated lamb along with the marinade to a large skillet over medium heat and sauté until the lamb is mostly cooked – approximately 5 minutes.
  3. Reduce heat to a simmer and add butter/coconut oil, jalapeño, and garlic to the same pan. Cook until the garlic browns, stirring frequently – approximately 1 minute. Add the tomato sauce, coconut milk, garam masala, paprika, and salt. Mix well. Bring to a boil and then decrease heat back to a simmer. Simmer until the sauce thickens – approximately 20 minutes, stirring occasionally.
  4. Serve with coconut basmati or jasmine rice and/or Paleo naan. Garnish with cilantro or parsley.
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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.
Print Recipe
Grain Free Pumpkin Muffins
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Course Breakfast, Snack
Servings
muffins
Course Breakfast, Snack
Servings
muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
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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