Gluten-Free

Chocolate Peppermint Patties (Naughty or Nice)

Even better than store-bought versions. I suggest keeping these in the fridge or freezer for the best texture. The chocolate coating gets all snappy which is a wonderful contrast to the creamy middle.

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Ingredients:

  • 1/2 cup raw cashews, soaked 
  • 1/2 cup coconut oil, melted
  • 2 - 3 tablespoons agave nectar, to taste
  • 2 tablespoons almond milk
  • 1 teaspoon peppermint extract
  • 3/4 cup dark chocolate chips
  • 1/2 tablespoon coconut oil

How To: 

1. Place cashews in a bowl and cover with water. Let soak overnight, or for at least 2-3 hours. If your blender isn't great at blending things smooth, I suggest soaking overnight for the best results.

2. Drain and rinse the cashews after soaking.

3. Add the cashews, melted coconut oil, agave, milk, and peppermint extract into a high-speed blender. Blend on the highest speed until completely smooth. This can take a couple minutes.

4. Line a baking sheet with parchment paper and grab mini cupcake/candy liners. Add a half tablespoon of filling into each liner. Place on the baking sheet. Repeat until you don't have any filling left (you should get about 22-25). Freeze, uncovered, for 20-35 minutes, or until firm to the touch.

5. After freezing, quickly pop the patties out of the cupcake liners and set each on top of their respective liner. Return to the freezer for 10 minutes to firm up even more.

6. Meanwhile, melt the chocolate and coconut oil in a small pot over the lowest heat. When half of the chips have melted, remove it from the heat and stir until all the chips are melted. Allow the chocolate to cool slightly for a few minutes before dunking the patties.

7. Remove the patties from the freezer and dunk them into the melted chocolate with a fork. Tap the side to shake off excess chocolate and place on parchment paper. Do this step as quickly as possible so the patties don't melt. Update: Some of you are having trouble with the chocolate thickening up as you do this step. If this happens, I suggest heating the chocolate again over low heat to thin it back out. The cold peppermint patties are probably causing it to thicken with time. Another option is to just drizzle the chocolate on top of the patties.

8. Return the patties to the freezer until set, for about 10 minutes, until the chocolate coating is firm. Store leftover patties in the freezer/fridge until ready to enjoy!

* To be extra festive (and a little naughty) sprinkle crushed candy canes on top of the chocolate before the last step.

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Thanks to Oh She Glows for the healthy, but tasty twist, on a classic!

No-Bake Power Bars

I'm always playing around with power bar recipes. And when I'm on the go, which is often, I want to grab something that is packed with nutrition and not too sweet. These bars are my new go to afternoon snack.

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Ingredients:

  • 2 cups almonds (raw)
  • ½ cup golden flax meal
  • ½ cup unsweetened shredded coconut
  • ½ cup creamy roasted almond butter
  • ½ teaspoon celtic sea salt
  • ½ cup coconut oil
  • 4 drops stevia
  • 1 tablespoon honey
  • 1 tablespoon vanilla extract
  • 1 cup chocolate chunks (optional)

Instructions:

  1. Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor
  2. Pulse briefly, about 10 seconds
  3. In a small sauce pan, melt coconut oil over very low heat
  4. Remove coconut oil from stove, stir stevia, honey and vanilla into oil
  5. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste
  6. Press mixture into an 8 x 8 inch baking dish
  7. Chill in refrigerator for 1 hour, until mixture hardens
  8. In a small saucepan, melt chocolate over very low heat, stirring continuously
  9. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens
  10. Remove from refrigerator, cut into bars and serve

Makes 20 bars.

Recipe adapted from Going Against The Grain by Diane Smith.

Virgin Watermelon Granita

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Ingredients: 

  • 2 cups frozen watermelon
  • 2 ice cubes
  • 3/4 cup coconut water
  • juice from 1/2 lime
  • 1 teaspoon raw honey
  • 2 tbsp vodka (optional)

Instructions:

Blend all ingredients in a high-speed blender, pour in your favorite glass, and garnish with mint leaves, lime and/or watermelon wedge. Enjoy!

Note: True granitas take a bit more work. This is the quick + easy variation and tastes just as good. If you want an adult version, try adding in 2 tbsp of your favorite vodka. Cheers!

Lemon Raspberry Pancakes (Gluten-Free)

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Ingredients

  • 1 cup raspberries
  • 2 tablespoons lemon juice
  • 2 tablespoons honey

For the pancakes

  • 3 eggs, whisked
  • ½ cup almond milk + 3 tablespoons (carton, unsweetened)
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • coconut oil, for greasing pan

Instructions

  1. In a saucepan over medium heat, add the first three ingredients: raspberries, lemon juice, and honey. Mix together and let simmer. Once raspberries have broken down, bring heat to low to let thicken slightly.
  2. Whisk together pancake ingredients: eggs, almond milk, honey and vanilla extract in a large bowl.
  3. Then, while continuously whisking, add coconut flour, tapioca flour, baking powder and baking soda and a pinch of salt to the large bowl. Whisk until batter is well combined.
  4. Grease a large pan and place over medium heat. Once pan is hot, use a large ladle to pour a pancakes size pancake on the pan. Then use a small spoon to scoop out a tablespoon of the raspberry jam mixture and swirl it around on the top of the pancake.
  5. Once pancake has cooked and bubbles begin to surface on the top of the pancake, flip it. The pancake should need to cook for 2-3 minutes each side.
  6. Repeat with the rest of the pancake mixture.

Yields 4-5 four-inch pancakes

Thanks to PaleOMG for this tasty brekkie.

Coconut & Cacao Protein Bites

Ingredients:

  • 1 cup packed pitted Medjool dates (13-14 large)  
  • 1/4 cup hulled hemp seed
  • 1/4 cup chia seed
  • 1/4 cup sesame seed
  • 1/4 cup cocoa powder
  • 1/4 cup shredded coconut  **omit if you need to avoid nuts/coconut
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 scoop Jay Robb egg white protein powder
  • 1/4 teaspoon fine grain sea salt, or to taste
  • 1/4 cup raw cacao nibs (or mini dark chocolate chips)

How To:

Add dates into processor and process until a chunky paste forms.

Add in the hemp, chia, sesame, cocoa, *coconut, vanilla, cinnamon, protein powder and salt. Process until thoroughly combined. Pulse in the cacao nibs. The dough should be sticky when pressed between your fingers. If it’s not sticky enough to shape into balls, add a small amount of water (a teaspoon at a time) and process until it comes together.

Shape dough into small balls (about 16) and roll the top half of each in the remaining coconut flakes.  Freeze for 20 minutes or so until firm. Store leftovers in the fridge until your next snack attack hits.

Thank you to Oh She Glows for these sweet treats!  

Golden Beet Salad

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Ingredients:

  • 1 Fuji Apple, chopped
  • 1/3 cup Almonds, Slivered
  • 3 Golden Beets, boiled
  • 5 cup Spring Mix Salad Greens
  • 2 tsp Avocado Oil
  • 1 Tbsp White Balsamic Vinegar

How To:

Thoroughly scrub beets clean under cold water.

Place beets in a large pot of water, and boil until fork tender (about 45 minutes).

Remove skin from beets, then chop into bite-sized pieces.

Allow to cool before adding to the salad.

Rinse and chop the Fuji apple.

Toss spring mix greens with the apple and slivered almonds.

Add in the cooked beet chunks.

Drizzle salad with avocado oil and white balsamic vinegar, and serve.

Thank you to The Food Lovers Kitchen for this perfect summer recipe.

Farmer's Market Gazpacho

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Ingredients:

1-1/2 pounds tomatoes, chopped

1 cup cucumber, peeled and chopped

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

1 small jalapeno, seeded and minced

1 medium garlic clove, minced

1/4 cup extra-virgin olive oil

1/2 cup water

1 lime, juiced

2 teaspoons balsamic vinegar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup fresh basil leaves, chopped

How To:

Combine all ingredients in a bowl. Mix well. Place three-quarters of the mixture in a blender and blend until smooth. Transfer contents of blender back to the bowl with the rest of the mixture. Stir. Cover. Chill. Serve.

Garnish: I love to garnish this soup with fresh chopped basil, cilantro and diced avocado.

Adapted from Whole9Life.

Beet Avocado & Arugula Salad

Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.

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Ingredients:

For the Big Batch

2 beets, peeled and grated or thinly sliced

4 stalks celery, thinly sliced

1 English cucumber, seeded, thinly sliced

2 scallions (green parts only), thinly sliced

For Each Serving

1 packed cup baby arugula

2 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

Coarse salt and freshly ground black pepper

1/2 avocado, diced

3 tablespoons sunflower seeds, toasted

How To: 

In a large bowl, toss beets, celery, cucumber, and scallions.

To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.

Thank you to Whole Living for this liver-nourishing Spring salad.

Arugula, Frisee, Red-Leaf Salad with Strawberries

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Ingredients:

4 teaspoons balsamic vinegar

3 tablespoons extra-virgin olive oil

1/2 teaspoon minced fresh thyme leaves

Coarse salt and ground pepper

3 cups baby arugula (about 2 ounces), washed and dried

3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces

3 cups (about 1 small head) frisee, trimmed, washed, dried, and torn into bite-size pieces

1 pint strawberries, washed, dried, hulled, and quartered

1/2 avocado sliced

1/2 cup walnuts, toasted and coarsely chopped (optional)

2 Belgian endives, leaves separated, washed and dried

6 ounces goat cheese, crumbled (optional)

How To:

In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.

On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.

Optional Garnish: I will change up this recipe by sprinkling either pepitas or sunflower seeds on top.

Adapted from Whole Living.

Winter Vegetable Stew with Kale

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Ingredients:

2 tablespoons olive oil

1 large onion, small dice

6 cloves garlic, peeled

2 bay leaves

¼ teaspoon thyme, chopped

3 medium boiled potatoes, peeled and quartered **

4 large carrots, 2 inch pieces

½ pound kale, sliced

2 large ribs celery, 2 inch pieces

1 tablespoon tomato paste

1 ½ teaspoons salt

¼ teaspoon pepper

1/8 teaspoon nutmeg, grated

1 cup dry white wine

3 cups vegetable broth

Salt and pepper to taste

** Sub 1 can/box chickpeas for potatoes if you've avoiding starches

Garnish

2 tablespoons parsley, small dice.

How To:

1. In large dutch oven heat oil over medium heat.

2. Sauté onion, garlic, bay leaves and thyme until onion begins to brown, about 12 minutes.

3. Add remaining vegetables and tomato paste, season with 1 ½ teaspoons salt, pepper and nutmeg; sauté 5 minutes.

4. Raise heat to high and add wine to deglaze pan; simmer until liquid reduces by half.

5. Reduce heat to medium; Stir in 3 cups vegetable broth; let reduce by half.

6. Reduce heat to low; simmer covered until vegetables are tender, 20- 25 minutes.

7. Season with salt and pepper to taste

Recipe adapted from Natural Epicurian.

December's Dish: GF Coconut Chicken Soup

Ingredients:                                         coconut-chicken-DSC_29141

3 cups chicken stock
1 fresh thumb-sized piece of ginger, sliced into thin coins
1 cup coconut milk
1 tablespoon fish sauce
2 teaspoons agave nectar
6 ounces leftover chicken
1 cup mushrooms, rinsed, drained and sliced in half lengthwise
1 medium carrot, julienned
2 tablespoons lime juice
¼ cup fresh cilantro, minced

How To:

  1. In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
  2. Stir in coconut milk, fish sauce, agave, chicken, mushrooms and carrot
  3. Just before serving, stir in lime juice and cilantro
  4. Serve

Grain-free Apple Cinnamon Pancakes

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Ingredients:

4 large eggs

2 tablespoons applesauce

1 tablespoon honey

1/4 to 1/2 cups coconut flour

1/2 teaspoon unrefined sea salt

1/2 teaspoon baking soda ghee or coconut oil (for frying pancakes)

cinnamon (for sprinkling the pancakes)

How To:

Toss eggs, applesauce and honey into a food processor and pulse until slightly mixed. Add coconut flour, salt and baking soda slowly to the liquid ingredients and process until they form a firm batter that is still liquid enough to pour off a spoon.

Melt ghee or coconut oil in a large frying pan over medium to medium-low heat. Pour a heaping tablespoon of the pancake batter into the hot fat, sprinkle with cinnamon. Gently fry the pancake for a few minutes, until browned on the bottom; flip the the pancake and fry for a further one to two minutes. Continue working in batches, adding ghee or coconut oil as necessary, until your batter exhausted. Serve with honey, fruit or yogurt.

Thank you to Nourished Kitchen for this delicious recipe.

February's Dish: Gluten Free Coconut Bars

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Ingredients:

3 eggs
1 cup coconut milk
1/3 cup coconut oil
1/3 cup honey
1 tbsp. vanilla extract
1/8 tsp. Stevia
1/2 cup blanched almond flour
1 tbsp. coconut flour
1 1/2 cups unsweetened shredded coconut
1/4 tsp. celtic sea salt

How to:

Mix eggs, coconut milk, oil, honey, vanilla and stevia in a food processor. Pulse in almond flour, coconut flour, shredded coconut and sea salt. Transfer ingredients into an 8×8 inch Pyrex baking dish. Bake at 350 for 30 minutes. Cool for one hour, then place in refrigerator and serve when chilled. Makes 24 bars.

Thank you to Elana's Pantry for this delicious recipe.

 

 

December’s Dish: Bacon Wrapped Sweet Potato Bites

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Ingredients:

2 medium-small sweet potatoes

1 lb. uncured bacon

2 Tbsp Ghee or Butter from grass-fed cows

1/2 tsp Chipotle Chili Powder

1 Tbsp Sea Salt

4 Tbsp Maple Syrup (optional)

How To:

Preheat oven to 350F. Peel the sweet potatoes and cut them lengthwise into quarters. Then cut each quarter in half, and then half again. You’ll wind up with 32 bites.

Melt butter over low-heat and stir in chipotle chili powder and sea salt. Toss the potatoes in the spiced, melted butter to coat.

Cut the bacon slices in half, so you have 32 mini-slices of bacon. Wrap each sweet potato bite with a half slice of bacon, and use a toothpick to hold the bacon in place.

Place on a stainless steel baking sheet and bake for 45 minutes, turning once about halfway through.

These are done when the bacon is crispy and the sweet potatoes are fork-tender. Remove from heat, drizzle with maple syrup, and let cool before serving.

 

Thank you to Food Renegade for the delicious recipe!