Paleo Chocolate Cherry Muffins

                                          

Again, I have a new favorite flour, almond flour!  It bakes up so moist and it is full of healthy fats and protein.  I got this recipe off of the blog, againstallgrain.com.  There is also a cookbook, "Against All Grains".  The author is Danielle Walker.  She has some delicious recipes.  This cookbook is great if you are eating a diet low or void of grains.  I love whole grains and my family eats a wide variety.  However, any recipe that is full of whole foods (grains or no grains, gluten or no gluten, dairy or no dairy) and is worthy of posting then I don't keep it a secret! 

Complements:  againstallgrain.com

4 large eggs
1/4 cup honey
1 teaspoon vanilla
1/4 cup cacao butter, melted (I used coconut butter)
1/4 cup coconut milk (I used full fat coconut milk from the can)
1/4 cup coconut flour
1/2 cup blanched almond flour (the almonds have been quickly boiled and skin removed, in blanched almond flour the almonds have been processed slightly to make a "lighter" flour)
1/4 cup raw cacao powder (this is raw chocolate powder, you could use "regular" cocoa powder too)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chocolate chips
3/4 cup sweet cherries, pitted and roughly chopped

Preheat your oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.  In a stand mixer fitted with a paddle attachment, cream the eggs with the cacao butter for 30 seconds to a minute on medium high speed.  Add the honey, vanilla and coconut milk then beat for a minute longer until fully incorporated.  Combine the coconut flour, almond flour, cacao powder, baking soda, and salt in a small bowl.  Using a sifter or a fine mesh strainer, sift the dry ingredients into the wet.  Beat for one minute, scraping down the sides to make sure everything is mixed well.  Stir in the chopped cherries and chocolate chips by hand.  The batter should be fairly think and lumpy.  Spoon the batter into the prepared muffin pan, filling each cup to 3/4 full.  Bake for 15-20 minutes.  Try not to over bake them.  You can store these in an air tight container on the counter or in the refrigerator.  They also freeze well.  You can top with a cherry pie filling and whip cream or they are delicious all by themselves!  Enjoy!

Zucchini

                                            
Zucchini, oh the endless possibilities!    Zucchini Salsa, Sweet and Spicy Zucchini Pickles and yes even zucchini milk. 

Zucchini Salsa
Adapted from: www.food.com

10 cups zucchini, shredded
4 onions, chopped
2 green pepper, chopped
2 red peppers, chopped
1/4 cup pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon turmeric
2 cups white vinegar
3/4 cup brown sugar
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons organic cornstarch
12 ounces tomato paste

Day one:  In a large bowl combine: Zucchini, onions, green pepper, red pepper and the salt.  Mix together, cover and let stand over night.
Day two:  Drain well and put into a large pot.  Add mustard, garlic, cumin, turmeric, vinegar, brown sugar, nutmeg, pepper, cornstarch, tomatoes and tomato paste.  Bring to a boil and simmer for 15 minutes.  I then placed them in sanitized pint jars and boiled them in a water bath for 20 minutes.  This recipe made 8 pint jars.  Enjoy!

Sweet and Spicy Zucchini Pickles
 Adapted from: Martha Stewart Living

2 pounds (about 4 cups) zucchini
1 medium onion
2 heaping tablespoons real salt
2 cups ice cubes
1 1/4 cup apple cider vinegar
1 1/4 cup white vinegar
2 cups cane sugar
1 teaspoon whole mustard seed
3/4 teaspoon whole black peppercorns
1/4 teaspoon ground turmeric

Sterilize the jars for your pickles by submerging them in boiling water for 10 minutes.  Slice zucchini 1/8 inch thick.  Halve the onions and slice thinly as well.  Place zucchini in a large bowl.  Toss with 1 1/2 tablespoons of salt and 1 1/2 cups of ice.  In a separate bowl, toss onion with the remaining salt and then again with the remaining ice.  Refrigerate for 3 hours

Separately drain zucchini and onion.  Rinse and drain again.  Bring the rest of the ingredients to a boil.  Add the onion and return to a boil.  Add the zucchini and remove from heat.  Ladle zucchini and onions into hot, sterile jars.  Bring liquid to a boil again and fill the jars leaving 1/2 inch headspace.  Top with a new lid and band.  Process in a hot water bath for 15 minutes.  This recipe made 4 pint jars.  Enjoy!

Zucchini Milk
You can use this in replace of milk when baking or cooking!

Wash as many zucchinis as you would like.  Place in blender and puree until smooth.  Add a bit of water if you need to help break up the zucchini.  Freeze in freezer bags.  Enjoy!

Power Bars

                                           

You can make a batch of these, cut them into squares, wrap each square in wax paper, place in an air tight container and store them in the freezer.  Anytime you need a quick snack or fuel before a workout these are perfect!  They are one of my favorite go-to snacks.

1 cup dried apricots (I use 1/2 apricots and 1/2 prunes or raisins) (I LOVE prunes!)
2 pecans (I have used a mix of pecans, walnuts and almonds)
2 eggs
1/4 tsp real salt (or sea salt)
1 tablespoon vanilla extract
1/4 - 1/2 cup chocolate chips (optional, I chop the chocolate chips a little before I add them)

1.  Place apricots (or prunes/raisins) and pecans in a food processor and pulse until the texture of coarse gravel.  (After this step I move the mixture into a mixing bowl before I continue)
2.  Pulse in eggs, salt and vanilla until mixture forms a ball.
3.  Remove the mixture from the food processor and work in the chocolate chips.
4.  Place mixture in a greased 8x8 inch baking dish.
5.  Bake for 20 - 25 minutes at 350 degrees.
6.  Cool before cutting into squares.  They store well individually wrapped placed in a container in the freezer or in an airtight container in the fridge.  Enjoy!

Paleo Blueberry Muffins

                                               

These are delicious!  They are very moist and very filling.

2 cups organic almond flour (or meal)
1/4 teaspoon baking soda
pinch of salt
4 tablespoons honey
1 cup coconut milk, full fat (from the can)
4 tablespoons coconut oil, melted
2 eggs
1/2 cup fresh blueberries

Preheat the oven at 350 degrees.  In a large bowl mix the dry ingredients (almond flour, baking soda, salt).  In a separate bowl mix the wet ingredients (coconut milk, egg, hone and coconut oil).  Pour into the almond flour mixture and mix to form a batter.  Fold in the blueberries.  Pour batter into paper lined muffin pan cups.  Bake for 20 minutes.  Wait until they are completely cool before removing them from the baking pan.  Enjoy!

Double Chocolate Cookies

                                       

Are you looking for a hearty snack that includes chocolate? 

Complements:  The Whole Life Nutrition Cookbook

1/3 cup softened virgin coconut oil
1/3 cup maple syrup
1/2 cup walnuts (or pecans), ground (optional)
2-4 tablespoons whole cane sugar
1/4 teaspoon sea salt
2 teaspoon vanilla
1 teaspoon almond extract (optional)
1 cup organic brown rice flour
1/2 cup arrowroot powder
1/3 cup organic cocoa powder (vegan if necessary)
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 cup organic chocolate chips (vegan if necessary)

Preheat oven to 350 degrees.  Place coconut oil, maple syrup, ground walnuts, sugar, sea salt, vanilla and almond extract into a medium bowl and blend on high with an electric mixer for about 2 minutes. In a separate bowl, mix together the brown rice flour, arrowroot powder, cocoa powder, baking powder and xanthan gum.  Pour the wet ingredients into the dry and gently mix together with a fork or wooden spoon until well combined.  Fold in chocolate chips.  Grease a cookie sheet with coconut oil.  Form dough into balls then gently flatten between the palms of your hands.  Place on the cookie sheet.  Bake for about 12 minutes.  Cool on a wire rack.  Cookies will harden as they cool.  Enjoy!

Quinoa Bites

These are fabulous!!  You can store the mixture in your refriderator and make them when you need a snack, breakfast, lunch or dinner.  They can be served anytime.  

I have found a lot of variations for this recipe.  You can add chopped chicken and bbq sauce.  You can add crumbed tofu or any chopped vegetables you have on hand.  Be creative and add all the extra flavor you would like.

2 cups cooked quinoa

2 large organic eggs

1 cup shredded carrot

2 stalks green onion, diced

2 cloves garlic, minced (optional)

1/2 cup grated parmesan cheese (or any cheese you are use too (non-dairy is ok)

2 tablespoons flour (any flour)

1/2 teaspoon salt

1/4 teaspoon pepper

(again you can add any other chopped or shredded vegetables, chopped chicken, crumbled tofu or a couple tablespoons of your favorite sauce)

Bring 2 cups of water to a boil.  Add 1 cup of quinoa.  Turn to low and cover.  Cook quinoa for 15 minutes (or until all the water is absorbed).  Preheat oven to 350 degrees.  Mix together cooled quinoa, carrot, eggs, green onion, garlic, cheese, flour, salt and pepper.  Distribute mixture into a greased mini muffin tin, filling each cup to the top (2 tablespoons each).  Bake for 15-18 minutes.  You can dip these in ketchup or bbq sauce or eat plan.  Enjoy!

Chocolate Covered Peanut Butter Banana Bites

 

 

Do these even need an explanation?  Addicting!

melted semi sweet chocolate chips (dairy-free or vegan if needed)

organic peanut butter 

bananas

Slice the bananas into 1 inch thick pieces.  Place on a cookie sheet.  Top banana slices with a dab of peanut butter and cover with melted chocolate.  Place in refrigerator and allow to harden.  These are best stored in an air tight container in the refrigerator.  Enjoy!

Trail Mix

Effortlessly keep your metabolism strong by eating frequent snacks and small meals throughout your day! With organic nuts and a bit of organic dried fruit (and don't forget a hint of dark chocolate), trail mix is one of the staple snacks everyone should have available to enjoy whenever they need a quick snack.

2 cups organic raw walnuts
1 cup organic raw almonds
1/2 cup organic dried cranberries
1/4 cup organic dried raisins
1/4 cup organic dark chocolate chips

Mix all the ingredients together. Keep in a sealed jar and always available to grab a handful as a quick and necessary snack. Enjoy!

Raw Waldorf Salad

This is a brilliant remake of the original Waldorf salad. This salad is rich and hearty, and a satisfying stand-alone meal. It is packed full of healthy fats, protein and the only sweetener (besides the lovely fruit) are a couple of pureed medjool dates.

Complements: Live Raw by Mimi Kirk


For the Salad:
2 green or crisp, firm apples, coarsely chopped
2 stalks of celery, chopped
Handful of raisins; if they are not plump, soak in filtered water for 15 minutes
1/2 cup walnuts and pecans, broken or chopped
Generous handful of grapes cut in half, your choice of color
1/2 lemon, juiced

For the Dressing:
1/2 cup almond, soaked for 4 hours
1/4 cup pine nuts
3/4 cup water
1 clove garlic, crushed (I wanted a sweeter tasting salad (instead of a savory salad) so I omitted the garlic and added 1 teaspoon real vanilla instead)
Pinch of sea salt
1 tablespoon lemon juice
3 medjool dates, pitted
1/3 cup extra virgin olive oil

Place all the salad ingredients in a bowl. Mix and set aside or cover and place in the refrigerator until you are ready to add the dressing and serve.

Place all dressing ingredients except olive oil in a high-powdered blender. Blend at medium speed while drizzling in the olive oil. Blend until creamy and smooth. I added a few tablespoons of water to make a thinner sauce. Chill for 4 hours (I did not do this step, I was a bit impatient to indulge in my salad).

To serve the salad slowly pour 1/3 of the dressing on salad and toss well. Use as much of the dressing as suits your taste. Place a lettuce leaf on a salad plate or in a shallow bowl. Place a large scoop of the salad into the leaf. Enjoy!

Raw Salted Caramel Apple Dip

Everyone in the house will devour this dip! I am now infatuated with our new Vitamix and you will be seeing a lot of raw wholefood recipes being posted this coming year! (FYI: The dates take 2-4 hours to soak before making this recipe)

Complements: www.mynewroots.blogspot.com (One of my new favorite blogs!)

2 cups pitted Organic Medjool dates
1/4 cup raw nut or seed butter (I took 1/4 cup raw cashews and added them to the blender whole. The Vitamix purees them perfectly smooth)
4 teaspoons fresh lemon juice
1/2 teaspoon sea salt (or more to taste)
1 vanilla bean, seeds scraped (I used 1 teaspoon pure vanilla instead)
soaking water as needed

Soak dates for 2-4 hours in enough water (enough to cover the dates completely). Drain dates, reserving the soak water. Add dates to a food processor or powerful blender along with all other ingredients, except for soaking water. Blend on high until dates are smooth. Add soaking water, 1 tablespoon at a time until the desired consistency is reached (for a sauce to pour or drizzle, add more water). Store in an airtight glass container in the fridge for up to a week. Enjoy!

Ultimate Breakfast Biscuit

These will get gobbled up. They are packed with protein, healthy fats and very little sweetener.

1 cup whole grain spelt flour
1 cup almond flour (I ground up 1 cup of almonds in a food processor)
1/2 teaspoon sea salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup organic dark chocolate chips
4 tablespoons organic agave sweetener or honey
6 tablespoons apple sauce
1/4 cup virgin coconut oil, melted
4 tablespoons unsweetened almond milk (or milk of your choose)
1 teaspoon pure vanilla extract
1 cup berries

Preheat oven to 375 degrees. Combine dry ingredients, including chocolate chips in a bowl and stir well. Combine wet ingredients in a separate bowl and combine well. Add the wet ingredients to the dry ingredients and stir just until combined. Spoon a rounded 1/4 cup of batter onto baking sheet and press berries into the top (I will add more next time, two on top were not enough). You'll need to leave about 2 inches in between each biscuit. Bake for 15-18 minutes. Allow to coll for a few minutes then place on a wire rack to cool further. These are best eaten fresh, otherwise store in air tight container and chill. Warm gently in oven to refresh. Enjoy!

Baked Tofu Bites with Dipping Sauce

These make a delicious lunch or snack. They are also wonderful tossed onto a salad!

Tofu:
1 - 16oz package organic non-gmo extra firm tofu
olive oil for drizzling
salt and pepper to taste

Dipping Sauce (optional):
3 tablespoons tamari, soy sauce or Bragg's liquid aminos
2 tablespoons honey
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil

Preheat oven to 450 degrees. Chop the tofu into 1 inch squares and place them in a bowl. Drizzle olive oil over the tofu and gently mix. Sprinkle with salt and pepper and gently mix again. Place squares of tofu on baking sheet and place in the oven. Bake for 15 minutes, flip tofu over and bake for 15 more minutes (a total of 30 minutes). Mix ingredients for the dipping sauce. When tofu comes out of the oven you can dip the pieces in the sauce and eat or toss them on top of a salad. Enjoy!

Homemade Goldfish Crackers

We made bear shaped. These are a fun cracker for kids to make from start to finish. I was ready to take the quick route and cut the cookies all into strips and then squares, but luckily my girls jumped in and took over and cut each little bear out one-by-one. This was our first time making these and they make a yummy snack!

8 ounces, weight sharp cheddar cheese, shredded (2 cups)
4 tablespoons butter, cut into cubes (next batch I want to try 2 tablespoons coconut butter and 2 tablespoons butter)
1 cup whole wheat pastry flour (next batch I want to try whole grain spelt flour)
3/4 teaspoon salt
2 tablespoons cold water

Pulse everything (except the water) together in the food processor until the dough resembles coarse sand (we used our very clean hands). Pulse in water, 1 tablespoon at a time (we again used our hands). The dough will be crumbly. Don't add extra water. Just keep working the dough until it sticks together. You may want to wrap in plastic and chill for 20 minutes in the refrigerator to make the dough easier to work with. Roll out the dough and cut into desired shapes. We really had to work the dough with our hands to flatten and make it stick together. You can use a toothpick to make the eyes and a smile if desired. Place on a cookie sheet. Bake at 350 degrees for about 15 minutes, or until crispy. Makes approximately 6 dozen crackers. Enjoy!

Caprese Skewers

2 cups cherry tomatoes
1/2 pound fresh mozzarella cheese, cubed
1/2 cup fresh basil leaves, lightly torn
olive oil for drizzling
balsamic vinegar for drizzling
skewers

Begin with a fresh basil leaf, spear the basil followed by a cherry tomato and mozzarella cheese piece, as desired. Repeat with each additional skewer. Generously drizzle the olive oil and balsamic vinegar over the skewers. Enjoy!

Peaches 'N' Cream

Amazingly refreshing and guilt free!! This is so very, very good.

Complements: Diet for a New World

6 ripe peaches, stones removed and sliced into thin wedges
2 cups raspberries, blueberries, strawberries or other berries in season (optional)
1 cup raw almonds
3/4 cup almond milk or other milk
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup raw almonds, toasted and slivered or chopped

In individual goblets, layer the peaches and berries. For the almond cream: blanch the almonds in boiling water for 30 seconds. Drain and plunge the almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins. Put the almonds, almond milk, maple syrup and vanilla in a blender and blend until smooth, about 2 minutes. Pour the almond cream over the tops of the fruit and sprinkle with the toasted almonds. Chill until ready to serve, up to 3 hours. Enjoy!

Cannellini Bean & Artichoke Spread

A great spread to make ahead and serve for a summer meal. Use it as a dip for fresh harvested veggies or spread it on sprouted grain toast and top with a tomato slice!

1 garlic clove roughly chopped
1 shallot roughly chopped
2 tablespoons lemon juice
1 teaspoon lemon zest
1/3 cup olive oil
1 - 14 ounce can of cannellini beans, drained and rinsed (organic if possible)
1 - 14 ounce can of artichoke hearts or artichoke bottoms, drained
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
10-12 tarragon leaves (optional)

Place all ingredients in food processor with S blade and pulse to combine. Turn off processor, scrape down sides of bowl and then blend again until combines. Enjoy!

Veggie Chop Salad with Raw Ranch Dressing

Another tasty raw salad to eat during harvest time and hot summer days. Make up a batch and eat from it throughout the week. I even tossed it on top of brown rice, added some walnuts and it was a great lunch.

Salad:
1 cup raw diced carrots
1 cup raw diced celery
1 cup raw diced red pepper
1 cup fresh or frozen peas
1 cup green beans, diced and lightly steamed
1 cup shelled edamame, cooked as per package (you can lightly steam them along with the green beans, about 2-3 minutes)
Salad greens for base of salad (optional)

Prepare all chopped veggies. Combine all veggies in large bowl. Toss the salad with Raw Ranch Dressing (recipe follows).

Raw Ranch Dressing:
2 small stalks celery
3/4 cup raw cashews or Brazil nuts, soaked for 30 minutes (Place the nuts in warm water and let sit (30 mins) and then drain the water)
1/4 of an avocado
1 cup filtered water
juice of one small lemon or 3 tablespoons
3 tablespoons fresh dill or 1 teaspoon dry dill
2 small chives, roughly chopped
2 small stems of fresh oregano or 1/4 teaspoon dried oregano
2 fresh basil leaves or 1/4 dried basil
1 small clove garlic
1/2 teaspoon sea salt or to taste

Place all ingredients in high speed blender and combine until creamy and smooth. If using dried herbs, let the dressing rest for 10 minutes to allow the flavours of the dried herbs to emerge. Serve alongside salad or toss the chopped salad with dressing to coat and spoon onto bed of greens. You can store the dressing and veggies separate until ready to eat. Once tossed, the salad is best eaten immediately. Enjoy!

Sun Dried Berry Fruit Leather

Get loads of seasonal berries while you can! Support your local berry growers and pick them yourself or buy from a farmers market close to you. This recipe is great to do with kids. You have to have a bright sunny summer day and it takes some patients, but it is well worth the wait.

4-5 cups fresh berries (3 cups pureed)
1 tablespoon honey (optional)

Place the fresh berries into a blender with the honey. Blend until the berries are a smooth consistency. You should have 3 cups of fruit puree. If you would like you can press the puree through a cheese cloth to remove the seeds (this will give you a nice smooth fruit leather). I did not do this. I driedthe fruit with the seeds and all. Place a piece of wax paper onto an edged baking sheet (15x12 inch)(or any 15x12 dish with a slight rim around it). Pour the pureed fruit onto the wax paper. It should be about 1/4 inch thick. Place the dish in full sun for 6-8 hours. When it is all dry (the kids checked on it every hour or so) peel the fruit leather off the paper and enjoy!

Mock Tuna Salad

This is a very delectable sandwich spread. You can spread it on toast or use it as a dip. It is rich in healthy fats and high in protein.

1 (28 oz) can organic garbanzo beans, drained and rinsed
1/2 avocado, mashed (I used the whole avocado and would highly recommend you doing the same :))
1/2 cup onion, finely diced
4 celery stalks, finely diced
1/2 cup diced dill pickles
garlic powder to taste
salt and pepper to taste

Process the beans in a chopper until they look like, well, tuna. You don't want to over process, you still want to have some texture from the beans. I used a potato masher and it worked great. Combine the beans with the mashed avocado, onions, celery and diced dill pickles. Add garlic powder, salt and pepper to taste. Combine all ingredients in bowl and mix well. Enjoy!

Vanilla Roasted Walnuts

Walnuts don't only look like a brain, but they are high in omega 3 fatty acid which is essential for supporting and nourishing the brain. Be careful not to eat the whole bowl in one sitting!

Complements: www.elanaspantry.com (This is a fantastic website for gluten-free recipes. She uses primarily almond flour in her baking)

2 cups walnuts, raw
1 tablespoon olive oil
2 tablespoons honey (or agave nectar)
1/4 teaspoon sea salt
1-2 vanilla beans (I use 1/2-1 teaspoon pure vanilla extract if I don't have the beans on hand)
dash cinnamon, ground (optional)

Place walnuts and oil in a cast iron skillet and turn heat to high. As soon as you hear the slightest sizzle, turn heat down to medium or low. Toast walnuts a few minutes until they smell nice and nutty. Add honey (or agave) and distribute around pan stirring, cook for a minute or two, then add salt. Scrape the beans out of the vanilla pod and stir into walnuts. Remove walnuts from pan and add just a dash of cinnamon if you like. Enjoy!