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CocoChocoChip Cookies

9 Mar

  IMG_9767

You know what?  Everything I do these days has to be very low mental energy.  I just don’t have it in me to get into anything complicated right now–especially in the kitchen.  If I see a recipe that has too many steps I pass it by immediately.  So when I came across this recipe, I was stoked: 7 ingredients + a wire whisk?

Quick, call the nearest kid.
Ask if they want to make cookies with me.
Grab a few mom-points for one-on-one interaction with a child.
Get a few more for letting child lick the bowl.
In a few hours: more points from the others who get to enjoy the cookies.
Cha ching. 

Win-Win-Win-are you seeing how many wins I am responsible for every day-Win-Win-Win.  Okay.  Did everyone get their win?  Good.  The entire day is now classified under “total success.”  Peace kids, I am going to lie down.


Before I proceed, let me remind you of Heather’s list of coconut flour’s health bennies:

  • No other flour comes close to its fiber content at 58%.
  • It has the lowest net carb count of any flour.
  • It’s mildly sweet.
  • It’s packed with healthy fats, particularly lauric acid to support immunity–the only other natural source aside from coconut based products rich in lauric acid is breast milk–now that should tell you something right there!
  • It’s mineral rich, particularly manganese to support bone health, thyroid function, nutrient absorption, the nervous system, and blood sugar balance.
  • It’s relatively inexpensive and requires smaller quantities per recipe.
  • It requires extra eggs for moisture which boosts the protein content of the final product. Great for balancing that macronutrient teeter-totter!

I got the recipe from here, and I wanted to make sure everyone knows about it, it’s a gem.  It will be on my regular rotation from now on.


Ingredients:

2/3 cup coconut flour
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
2 teaspoon vanilla extract
1/2 teaspoon salt
4 whole eggs
2/3 cup dark chocolate chips (Enjoy Life, or your preference!)

Directions:

Preheat oven to 350. Line a baking sheet with parchment paper. In a medium bowl, whisk all ingredients together except the chocolate chips.  The batter will thicken as the coconut flour absorbs the moisture.  Stir in the chocolate chips. Makes 24 small cookies.  Use a spoon to drop the cookie dough onto baking sheet, and use your fingers to form them into balls, or to flatten them slightly.

Coconut flour products don’t spread like flour-based cookies, so you have to shape them the way you want them to turn out.  I like the look of “drop” cookies, but it might be because I am trying to go as fast as I can.  😉
Store in airtight container in fridge.  


Kid-approved

 


Make sure you check out a few of other yummy dessert recipes before you leave!  Thanks for stopping by!
Leigh 

Chocolatey Chocolate Muffins

Chocolatey Chocolate Muffins

strawberry muffins

Favorite Strawberrry Muffins

pumpkin spicecream

Pumpkin Spicecream


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Thai-Indian Cabbage Slaw

17 Feb

Sometimes I read a recipe and I just think, YES.  

My sister texted me a screenshot of this one from Food and Wine magazine and I could not wait to pull all the ingredients off the shelves and whip it up…and sure enough, it is so good.  I adapted it a little bit, because the original was slightly too bitter/spicy for my preference.  (Maybe I just measured wrong.) The dressing is so savory and unique and exotic tasting.  It tastes restaurant-level good — I would order it over and over!

I named it Thai Indian.  Thai for the fish sauce.  Indian for the garam masala.  🙂

Another thing that makes this recipe so awesome is that you get to use up your somewhat obscure pantry items that otherwise end up expiring: fish sauce, garam masala, and sriracha.  (If you want some inspiration for those ingredients, make Kheema and Green Curry.)

This is another one of those salads that I could sit down on the couch and eat the whole bowl without abandon.  Along with the original kale salad and the pistachio herb salad, this one completes the Prime Pursuit Salad Trifecta.  🙂

Here you go, bring this to your next potluck and everyone will be thanking you!


DRESSING:
1/4 c olive oil
juice of 3 limes
1 tbsp red wine vinegar
1-2 tbsps honey
2 tbsp soy sauce/coconut aminos
1 tbsp fish sauce
1 tsp sriracha
1 1/2 tsp garam masala
1/2 tsp cumin
1/2 tsp salt

SALAD:
1 large or 2 small heads of cabbage cored and finely shredded (I use one green and one purple)
6 scallions thinly sliced
1 bunch cilantro finely chopped
1 bunch mint finely chopped. 

Whisk the salad dressing ingredients together in a large bowl. Add the cabbage, scallions, cilantro and mint, toss to coat.


Same Slaw, topped it with Peanuts, Avocado, Tomatoes and Mandarins

This slaw would make an amazing meal topped with seared fish, grilled shrimp, beef, or chicken.

Enjoy!
Leigh


Check out these delicious salad recipes:

Tangy Pistachio Herb Salad

Kale and Brussels Sprouts Salad


 

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Yellow Cauli-Rice

2 Feb

yellow rice

It is marginally rewarding to report that 1/3 of my kids’ daily intake is very clean.  While Eric and I have been healthfully minded for almost every meal, bringing all the kids along on that train is so much harder.  I was all about it back when we had three kids.  ( 🎶🎵Glory days🎵🎶)

I am doing well to ensure all our dinners are clean/primal.  That means nothing more than one protein + two vegetables.  My lifelong friend Robbi nailed it:

“As (the adults’) nutrition increases, the kids is going straight down hill.  We can’t afford to feed EVERY mouth like this for every meal, so the ones who make the money get the better food.  

#sorrykids  

#youcanwhole30whenyouhavejobs.”


Confession.  I absolutely love prepackaged yellow rice: Goya, Zatarains, Mahatma.  I would eat an entire pot of it if I could. My kids love it too, and it’s just so easy to cut open the box, dump it in a pot, add water, boil it up and throw it on a plate.  I love yellow rice as a topping for taco salads and wraps and eggs.  And on and on.

this cauli-rice appears brown because I did not use the magic ingredient: yellow #5!

I needed to come up with my own recipe for two reasons.  1.  My favorite yellow rice can only be acquired by driving three hours to our US Commissary.  That’s excessive.   And 2. After doing a little research on the ingredients of yellow rice, I found a common denominator across all the brands: MSG.

Scientific studies show that MSG is made out of meth.  That is why after one hit–hardly anything can stop you from ingesting more, it makes everything taste so good.  It’s science.  On the flip side, coming down from an MSG overdose is brutal.  I am telling you, I once had a two-day migraine after eating a delicious beef pho made apparently from nothing but liquid MSG concentrate + noodles.  But I sure loved it when it was going down!

MSG is actually used to hyper-flavor many processed foods, and over-consuming it can offset our palates.  It takes time and effort to get that palate reset! 

Anyway, it was time for me to make a primal/grain free yellow rice alternative.  Homemade yellow rice is a simple process, and so this was an easy paleo conversion.  Just note: cauli-rice will always have a *hint* of cauli flavor, which is something to get used to when transitioning into a grain-free lifestyle.


 

1 large head of riced cauliflower (about 6 cups ground)
2 Tbsp olive oil

1 red onion finely diced
1 red bell pepper finely diced
2 Tbsp olive oil
 3/4-1 tsp salt
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp coriander

optional garnish (not pictured): tons of chopped cilantro and a sprinkling of toasted pine nuts

In a large frying pan, saute the cauli-rice in 2 tablespoons of oil over medium heat until softened/toasted, about 8-10 minutes.  Set aside.  (I used a large mixing bowl to hold the sauteed cauli-rice.)  In the same frying pan, add 1-2 more tbsp of oil and saute the onion and red bell pepper over medium heat until soft, about 5 minutes.  Return cauli-rice to the pan, and add the spices.  Stir over medium heat until mixed completely.  Serve hot, topped with cilantro and pine nuts if desired.


such clean ingredients here

pin this 🙂

This yellow cauli-rice would be a fantastic base for a one-pot meal.  Top it with any grilled or roasted meat, poultry, shrimp, fish or sausage. 

Enjoy!!
Leigh


 

 

Here are a few other cauliflower recipes to check out:

Cauli-coconut flower bread

Cauliflower Grits Breakfast Casserole

 

Cauliflower Wraps

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