Easy Grain-free English muffins
I use to love English muffins! For a quick easy dinner my mom use to use tomato sauce, cheese and pepperoni and bake them to make mini pizzas. My mom was a huge fan of English muffins before being diagnosed with celiac, after her diagnosis it was way to expensive and very hard to find a brand that actually tasted OK and not like cardboard. These taste amazing, and even toast well! With just a few simple ingredients that take only 10 minutes to prep and 25-30 min to bake you can have easy healthy English muffins anytime! Ingredients: Bake @ 350 for 25-30 min 3 eggs 1/4 C apple cider vinegar 1 tsp vanilla 1 tsp cinnamon 1/4 C flax seed mill 1 C almond flour 1 TBSP psyllium flour 2 TBSP Coconut flour Mix all ingredients together and roll into balls slightly larger than a ping pong ball, place on cookie sheet and smash down until the dough is in a round thick circle. to make thicker english muffins simply smash dough down less. Let cool on cookie sheet and place in an airtight container for 1 week, or freeze for longer freshness.
I have been into using a natural peanut butter instead of coconut oil and it has turned out amazing each time. It gives the cookies more flavor and makes them chewy and soft without a million ingredients! Like you I dont have the money to spend to buy almond butter or Tahini just for a recipe, nor do I want to go out and buy 50 different things to make some of the recipes some people post! My goal is to make eating clean, and safe stupid easy. Bake 350 Degrees F- Makes 16 Bake time: 10-15 min Make time: 15 min
1/2 C Natural Peanut butter
2 TBSP apple cider vinegar
1 tsp baking soda
1 tsp cinnamon
1/2 C coconut sugar
1 1/2 C almond flour
Preheat oven to 350 and place the dough in the freezer till the oven is done preheated, (this makes the dough easier to roll into balls and make cleaner looking cookies, it also helps all paleo and gluten free baking be not so sticky, and makes it bake more like “gluten” dough. Bake for 10-15 min remove from oven and let cool on baking sheet. Enjoy!
I know i have been MIA I went home and i didn’t cook or food prep! It was a really nice break honestly, I got to grill out on a celiac safe grill, I had help doing the dishes, and I just enjoyed being around my family! Now i am back and it’s back to food prepping lol. My mother-in-law made some tamales for my husband to take back but unfortunately they were not “celiac safe” so i decided to make a tamale pie so i could enjoy some tamale goodness as well!! Needs: 1 pie pan Parchment paper 1 large bowl 1 large skillet Bake @ 375 for 35-40 min total make time: 1 hour Ingredients For the filling: 1lb ground turkey or beef 2 Anaheim peppers chopped 2 jalapenos chopped 1 tamatillo diced 1 tamato diced 1 tsp salt 2 tsp paprika 2 tsp chili powder 2 tsp fajita seasoning 1 C water For the “masa” 1 C almond flour 2 tbsp olive oil 1 egg 1/4 C nutritional yeast 1 tsp salt 1/4 c water In a large skillet brown, chop and dice the peppers, tamatillo, and tamato while the meat browns,meat nextdrain the fat, add the peppers and let cook for 3 min, add the water and seasoning and let simmer till water is evaporated stirring occasionally. While the meat is simmering make the masa. In a large bowl add the almond flour, oil, nutritional yeast, egg, and water mixing into a thick paste. Grease pie pan and smooth half of the masa into the bottom of the pan and preheat oven to 375. Place the meat on top of the masa using two was papers roll out the remaining masa and place on top of the meat. Bake for 35-40 min, let cool and enjoy !
Pico de gallo
Fresh pico is seriously the best on anything and everything. Growing up we always ate spicy foods so I do have to warn you this recipe is SPICY. I love it when it tingles your tongue and makes your nose run but of coarse for those who don’t you can make it less spicy by leaving out the habinaros. Ingredients 1 large steak tomato or 2 Roma tomatoes 2 habinaro peppers (optional) 1-2 jalapeno peppers 1 large Anaheim pepper 2 stocks of cilantro 2 tbsp apple cider vinegar 2tsp garlic 1 tsp paprika 1tsp chili powder 1tsp salt Chop all ingredients into small chunks and place in a medium size container. Store for one week in refridgerator. I have been MIA for awhile, i went home and just was busy enjoying life! Plus while I was home we grilled out a lot, and ate left overs. Time goes by so flipping fast everytime I am home, but it is always so nice to be around my family. Now it’s back to the grind of doing our time here in Fort lost in the woods lol. But as with everything i forgot to bring back tamales! I remembered my green chili and my mother-in-law gave my husband some tamales to take back but unfortunately they are not “celiac safe,” so instead i made an easy tamale pie to suffice. Ingredients 1lb ground turkey or beef 1 tamatillo (diced) 2 Anaheim peppers (chopped) 2 jalapenos (chopped) 1 tamato (diced) 2 tspPaprika Chili powder 2tspGarlic 1 tspCumin 1tspFajita seasoning 1tsp salt 1 C water Brown meat in a large skillet, while the meat is Browning chop and dice all the ingredients setting them aside. Drain fat and add the chopped peppers leaving the tamatillo, and tamato out. Let simmer for 3 min, then add the cup of water, all the seasonings
Baked Buffalo Sliders
I do not eat red meat usually its not for any reason besides I honestly have never liked it, I use to feed my hamburgers to my dog as kid, still I never craved a burger, or a steak I know I am weird lol. I do like a good buffalo burger from time to time, and it is one of the leanest meats you can put in your body.
For these sliders you can grill them if you want, but for a quick easy meal you can also bake them if you do not feel like cleaning off the grill. You can also make them bigger if you want a regular sized burger instead. Bake at 350 for 30-35 min or grill until internal temp is 165 degrees.
What you will need-
1lb of buffalo 2 Anaheim peppers (chopped) 1 egg 1 tsp. paprika 1 tsp chili powder 1 tsp. cumin 1 tsp salt
Place all ingredients in a large bowl and mix well, form into small ping pong size balls and squish to make flat using your hands, place cookie cooling rack over cookie large baking pan and place the sliders on top. Bake at 350 for 30-35 min, let cool and enjoy!
Limited step chocolate chip cookies.
Sometimes you want cookies but dont really want to pull out all the ingredients to make some grain-free chewy cookies. I know for me lately I just am sick of doing dishes, I dont want to cook or bake so I dont have to deal with the clean-up. These cookies literally took 5 min to throw together and I have limited clean-up! They are hard on the outside and chewy on the inside! all the must haves for an awesome chocolate chip cookie! This is a small batch so if you are making this for a crowd just double the ingredients. Prep time: 5 min Bake: 10-12 min Temp: 350 Makes 11 In a medium size bowl 1/4 C natural peanut butter, or sunbutter 1/4 C water 2 eggs 2 tsp vanilla 1 scoop (1/4 C vanilla protein powder (isopure) 2 TBSP flax-seed mill 1 TBSP psyllium husk powder 1/4 C coconut sugar (or monk fruit) 2 TBSP Raw honey 1/4 C almond flour 1/2 C dark chocolate chips Add all wet ingredients into the bowl and mix well, start adding the dry ingredients and mix until smooth, add in the chocolate chips and fold in. using a small spoon, spoon a ping pong size amount onto a cookie sheet. Bake for 10-12 min at 350
Frookies!! Ok dont laugh, I sometimes miss home aid chewy yummy bread, and I really wanted cookies, so I decided to make fluffy, chewy cookies, aka frookies!! Through the years of my trial and error on baking grain-free I found the hardest thing to replicate is the chewiness of real bread, and how the hell do you make grain-free/ yeast free bread rise? I finally found my answer. Psyllium husk powder!!! Now only use a tablespoon or two of this stuff or it will make your baked goods a chewy, soft mess but this stuff gives grain-free baking new life, and it is Keto approved!!! So what I am telling you is you can have your chewy goodness that you miss and stay low-carb! How to make: in a large- medium bowl, add 1/4 C natural peanut butter/ or almond butter 1/4 C water 2 eggs 2 tsp vanilla 1/2 C coconut sugar, (or monk fruit) 2 TBSP apple cider vinegar 2 tsp baking soda 2 TBSP psyllium husk powder 1/4 C cocoa powder 2 TBSP flax-seed mill 2 TBSP almond flour Mix all ingredients until smooth, 1/2 C chocolate chips Place in freezer while oven preheats Bake at 350 F for 10-15 min , let cool on baking sheet and store in refrigerator. Makes: 13
nut-butter dark chocolate bites.
Most of the times when I make recipes I have to write it down as I go, this one I just made as I was food prepping for my husband for the week and of coarse didn’t write it down. This recipe was a hit, and my husbands “team” asked for a whole batch just for themselves…… So I had to daunting task to try to remake the recipe as close as I could to the last batch! Thank god they turned out the same. This recipe does have alot of steps, and is time consuming, so plan on being in the kitchen for at least an hour to make these. You can make any version you like and it will be the same, if you are not strict Paleo you can use powdered peanut butter, if you are strict Paleo PB2 now has powdered almond butter you an use for this recipe! For a more Keto approach just sub the coconut sugar with Monk-Fruit, and use Keto chocolate, For vegans it will be the original recipe. Ingredients: For the center 2 Cups almonds (soaked) 2 Cups water 6.5 Oz powdered peanut butter, or almond butter 3/4 C coconut sugar or monk fruit 2 tsp vanilla 2 Cups almond flour For the Covering in a sauce pan 1/2 C water 1 C dark chocolate chips 1/4 C cocoa powder Directions: In a large bowl add 2 Cups of water and 2 Cups of almonds, let soak for 1-2 hours. Next place in blender or food processor and puree till most of the chunks are gone, and add back into the large bowl. Net add the vanilla, and the 6.5 oz of the powdered peanut-butter, coconut sugar, and almond flour, mix well and place in the freezer for 15-20 min. while your waiting for the base to harden, grab wax paper and place it close the the area you are going to be melting the chocolate, and add the water into the small sauce pan. Grab the base out of the freezer, and start rolling them into ping pong size balls, once your done melt the chocolate on low heat paying attention to the consistency of the chocolate, stir continually and remove from heat while you dip the peanut-butter balls into the chocolate. I used a large spoon and rubber spatula to help not get chocolate every where, if you start to become low on chocolate, repeat the covering recipe, and if the chocolate seems too thick, add a small amount of water and mix well until you get a smooth consistency. Let them cool on the counter for an hour before moving them into a container. Place in the refrigerator for better keep, also freezes well.
Grain-free hot cross buns
I will be honest I have never had Hot Cross buns until now, I use to always see them posted, and they always looked amazing but yet I never tried them, then our house went gluten free after my mom was diagnosed with celiac and my mom stopped cooking and baking for awhile since it is frustrating to try to re-learn how to bake gluten free. Even after I was diagnosed I literally told my husband to stay home, and I went to the grocery store for a few hours to read the ingredients of everything so I could figure out how to feed myself. Even now sometimes I try new recipes and they just suck! These I promise do not, for mine I didnt add the raisins, or put the frosting on top but using coconut butter or swerve you can. Directions: bake-350 Time: 45-50 min Prep: 15 min In a large bowl mash 1 ripe banana, or you can use 1/2 C apple sauce, add the rest of the wet ingredients making sure you whip the eggs before adding them into the wet ingredients. Next slowly add the dry ingredients mixing well after each additional dry ingredient. You an use tapioca or arrows root flour instead of the psylluim husk powder, but it does give the buns more of a chewy texture, plus adds more fiber into the buns. If desired mix in raisins, cranberries, or chocolate chips. place in a 9×9 pan by scooping into baseball size balls and placing side by side in the greased pan. Bake at 350 F for 45-60 min. For the frosting add 1/4 C swerve confection sugar, 1 tsp vanilla, and 2 TBSP coconut oil (melted) slowly add any kind of milk, I usually use almond milk, and add the milk slowly until you have a desired consistency. Ingredients: 2 eggs (whipped) 1/4 C olive oil or Coconut oil 1/4 C apple cider vinegar 2 tsp vanilla 1/2 tbsp cinnamon 1 tsp nutmeg 2 tsp ginger 2 TBSP psyllum husk powder 2 TBSP Coconut flour 2 Heaping TBSP powdered peanut butter 2 TBSP powdered magnesium 2 TBSP coconut sugar or monk fruit 1/2 C raisins or chocolate chips Mix well and bake for 45-60 min
Carrot Cake Bread
Finally back from our Trip back home to Colorado, it is always good to be home in the mountains. You dont realize how much you miss those glorious things until you live in the boring ol flatland’s, I went for a long run one day and was just so happy to be in dry air, and to see the Garden of the Gods, and Pikes peak as the backdrop to my run, I also got to see the most important people in my life which always helps me reset before I come back to where we live for now. While I was home I of coarse stocked up on all my favorites from Costco, Sprouts, and Trader Joes, and I went to go check out this new Paleo bakery over in Old Colorado City, which if you have never been to Old Colorado it is such a fun little area of town! But anyways this bakery had banana bread which inspired me to make this recipe, that and my grandmas birthday is this week and she really wanted carrot cake so I figured I could experiment and if it turned out I could send her some since she also has Celiac and is legally blind. I will apologize now for the lengthy list of ingredients but I promise it is sooo worth it! You can make these in muffins or as a bread. Bake @ 350 for 45- 60 min Time: Prep 25 min In a large bowl add 1 ripe banana smashed, 1/4 C coconut oil melted, 3 eggs whipped, grate 2 1/2 large carrots, not the baby carrots. Mix and add 1/4 C water, 2 tsp cinnamon, 1 Tsp ginger, 2 tsp Vanilla. Next add 1/4 C monk fruit sweetener, 2 tsp baking soda, 1 TBSP chia seeds, 2 TBSP flax seed meal, 1 TBSP psyllium husk (this makes it more chewy for a bread texture) 2 TBSP magnesium Powder (to help it rise) 1/4 C apple cider vinegar , mix well and add the last ingredients of 1/2 C almond flour, 1/4 C vanilla protein powder, mix again and let rise for 5 min. transfer into a bread pan or muffin tin and garnish with salted caramel chips (optional) Bake at 350 for 45-60 min until sides and top is brown Ingredients 1 ripe banana 2 1/2 large carrots 1/4 C coconut oil 3 eggs 1/4 C water 1/4 C apple cider vinegar 2 tsp vanilla 2 tsp cinnamon 1 tsp ginger 2 tsp baking soda 1/4 C monk fruit sweetener (or coconut sugar) 1 TBSP chia seeds 1 TBSP psyllium powder 2 TBSP magnesium powder 2 TBSP flax seed meal 1/2 C almond flour 1/4 C vanilla protein powder garnish caramel chips Bake at 350 for 45- 60 min
Strawberries and Green cookies!
Better late than never! Between packing, cleaning, and studying for my upcoming exam I am running around like crazy trying to stay awake as late as possible to study, and waking up hella early to study more. This week is moving week so our life is in boxes and we are just waiting for the day to pick up the keys so we can move as quick and efficiently as possible which isn’t that bad since we move all the time. That being said I am a little stressed to say the least, which then makes my Celiac react…… Does this happen to anyone else? Anyways I am going to keep this short, these cookies are sooo flipping good, they are like a spring packed explosion with hidden veggies, your kids will never know! I used frozen spinach and blended it to give the cookies more of a green hue, and the fruit and veggies make these cookies super soft and Delicious on the inside while still maintaining the outside crunch a cookie needs. Makes:28 prep time 15 min cook-time 25-30 min @ 350 Instructions in a large bowl add 1/2 C water, 1/4 C coconut oil, 1 C frozen or fresh strawberries, and 1/2 C frozen or fresh spinach. Place in microwave for 45 sec if using unfrozen fruit and veggies, if its frozen microwave until the fruit and spinach is un-thawed, next place in blender and blend on high until everything is well blended and place back into the large bowl. Next add 2 eggs, 2 tsp vanilla 1/2+1/4 C monk fruit or any Paleo/ keto approved sweetener. Mix well, next add 2 Tbsp coconut flour, 1/4 C tapioca flour, 2 Tbsp flax seed meal, 1/4 C vanilla protein powder or add another 1/4 C tapioca flour, and 2 C almond flour. Mix well until everything is blended then add 1/2 C salted caramel chips (I used Hersey’s brand) and 1/2 C dark Chocolate chips, again mix well, and scoop onto a cookie sheet, bake at 350 for 25-30 min. It does take longer since the veggies and fruit make the batter more “wet” let cool and enjoy! Ingredients: 1/4 C coconut oil 1/2 C water 1 C strawberries (fresh or frozen) 1/2 C spinach (fresh or frozen) 2 eggs 2 Tbsp vanilla 1/2 C + 1/4 C monkfruit or Coconut sugar 2 C almond flour 1/4 Tapioca flour 2 Tbsp coconut flour 2 Tbsp flax seed meal https://amzn.to/2TcrlOZ 1/4 C vanilla protein powder 1/2 C caramel chips https://amzn.to/2W9RMqE 1/2 C dark chocolate chips https://amzn.to/2Ob6L0E
Keto Friendly “Reese” eggs
Moving to Missouri has been an experience, not only has it taken a year to shake off the culture shock a bit but I am literally allergic to everything here from the trees to the grass, and it rains so much here it has a mold problem, which I am also allergic to. So since I love being outside and I love long distance running I decided to give Allergy shots a try, well I kept having delayed reactions that lasted a few days from the allergy shots! So I have to know go talk to my allergist about an Epi- pen and to see if I am one of the few who cant do allergy shots…… On top of all that we are moving in 10 days to a new house because we have had enough with our rental company here, Yes Missouri has been so fun lol. Two more years in this state lol, we will survive somehow. Anyhow peanut butter an chocolate is a match made in heaven, I made this recipe last year and I ate the whole batch by myself! I do make my own dairy free chocolate for this recipe but you can also use any kind of chocolate you want and just melt it on the stove to dip the peanut butter in. These are vegan, Keto, and no bake! The good thing about this recipe is you can make the peanut butter mix, roll them into balls and freeze them as long as you want, then later make the chocolate. Instructions: in a large bowl add 1/4 C coconut oil + 1/2 C water and warm in the microwave until melted (45-50 sec) next as 2 Tsp vanilla, 1/2 C keto sweetener ( I used Monk fruit) Mix well. Then add 1/2 C powdered peanut butter + 1/4 C, 1/2 almond flour and 2 Tbsp coconut flour. Mix well and set in the refrigerator for 10 min. you dont have to but I use cupcake liners for the next step. But you could also use parchment paper. Next just scoop and roll into egg shapes. Place in freezer for at least 30 min to an hour. If your using your own chocolate, melt on low heat add a little water for enjoylife chocolates. For home aid Vegan chocolate I use Hersey Cocoa powder “Dark” 1/2 C and 3 TBSP coconut oil “melted” 3 TBSP monk-fruit sweetener slowly add water until it becomes a thick consistency. Scoop onto the peanut butter balls and roll in our hands to smooth the chocolate out. Repeat until done and refreeze for another 30 min and ENJOY!!!! I provided easy links to the products I use and trust in the recipe! Recipe: No bake Vegan/ Keto approved Time: 2 Hours (most is freezing time) In a large bowl 1/4 C coconut oil 1/2 C water 2 tsp vanilla 1/2 C keto sugar https://amzn.to/2XUdKiU 1/2 C powdered peanut butter + 1/4 C https://amzn.to/2T2AWIa 1/2 C heaping almond flour 2 TBSP coconut flour In a small bowl for the coating Cocoa powder “Dark” 1/2 C https://amzn.to/2T3SnrK 3 Tbsp Coconut oil (melted) 3 TBSP Keto sugar https://amzn.to/2XUdKiU 3 + tbsp water
Hidden veggie turkey nuggets
Picky eaters make cooking just hard, most kids do not want to eat their vegetables unless they were a weird child like me, I hated hamburgers and thought the skin and breading on fried chicken was pretty gross. With these hidden veggie nugget your picky eaters wont even know they are packed with broccoli and cauliflower! I use the frozen Green Giant riced cauliflower and broccoli bag. Jimmy Deans Turkey burger, 505 green chili salsa and Badia chipotle seasoning. 2 eggs and almond flour. In a large skillet, brown the turkey burger, and drain the fat, add 1/2 Cup of water and half of the bag of the Green Giants riced broccoli and cauliflower, Let it cook until the the water evaporates and the veggies are tender. Transfer into a large bowl and add two eggs 1/2 tbsp chipotle seasoning, 1/2 C 505 green chili salsa, and mix. Next add 2 Tbsp coconut flour, and 1 cup of almond flour. again mixing well. Using a spoon scoop onto a cookie sheet to a desired bite size and bake at 425 for 40-45 min. (this also freezes very well!) Recipe: Bake @ 425 Min 40-45 min 1 lbs ground turkey (or beef) 1/2 Cup of water 1/2 Bag of riced cauliflower and Broccoli 1/2 tbsp chipotle seasoning 2 eggs 2 Tbsp coconut flour 1 C almond flour 1/2 C 505 green chili salsa
Grain -Free Cinnamon Rolls
So I have wanting to try to make these bad Larrys for a while now, they are time-consuming and are really easy to mess up, you have to make sure the dough is perfect, make the filling, and bake them to perfection, I have burned them, over and undercooked them but this time they actually tuned out perfect! Using a combination of Cassava Root flour and almond flour helped me come up with the right texture to make them have the texture of the real deal cinnamon rolls. I did use cinnamon and coconut sugar for the topping but you could also use swerve confections sugar for icing. For cutting them after you roll the dough you want to use floss so you have nice clean cuts otherwise you will smash the dough down and it won’t turn out how you want presentation wise. Ingredients for the dough: Bake @ 350 Time: 20-25 min Make time: 1 hour 1 Cup cassava flour 2 TBSP Coconut Flour 1 tsp baking flour 3 TBSP almond flour 2 TBSP tapioca flour + some for rolling out the dough 3/4 C monk Fruit or Coconut sugar 3 TBSP apple cider vinegar 1/4 C coconut oil (melted) 1/4 C water 2 eggs 2 tsp vanilla for the filling 2-3 tbsp coconut oil (melted) 1/2 TBSP cinnamon 2-3 TBSP coconut sugar Topping (optional) Repeat filling if you want it extra cinnamony, or using swerve confections sugar 1/4 C confections sugar 2 Tbsp coconut oil (melted0 1tsp vanilla slowly add dairy-free milk till you reach the desired consistency of frosting. Mix with hands making and place on a cutting board with tapioca flour sprinkled on the board so the dough doesn’t stick. using your hands press the dough down and make it as flat as you can without it falling apart when you move it. Next, melt 2-3 tbsp coconut oil in a small bowl add 1/2 tsp cinnamon and 2-3 TBSP coconut sugar and spread on one side of the dough. carefully roll the dough into a roll, use the floss to cut the dough and place on a cookie sheet. Bake at 350 for 20-25 min. Add the desired topping and enjoy! Store in airtight container for 1 week. (freezes well)
Makes: 12/ Cook Time: 20-25 min Temp: 350 Prep time: 15 min Ingredients: 1 Cup Cassava Flour 1/4 C Olive oil 3 eggs 1/4 Tapioca flour 2 TBSP coconut flour 1/4 C Nutritional yeast 4 tsp garlic powder 1tsp salt 3 tsp baking soda 1/4 C apple cider vinegar In a large mixing bowl add all of the ingredients and preheat oven to 350, mix well, making it into a thick dough-like consistency, using a large spoon scoop into a cookie sheet forming biscuits and bake for 20-25 min.
Easy Peasy Turkey Burger Dinner
This recipe is sooo easy yet sooo good! all you need is Turkey burger, a can of diced chili, Fajita seasoning and a cup of water! Instructions: In a large skillet brown the turkey burger, add 1 Cup of water, a few shakes of the fajita seasoning, and the can of diced chilies, stir in and let simmer until most of the water is gone. Easy Peasy!
Cassava root flour bread
I have been having issues eating again due to the pain from my surgery and I ran out of my yogurt I have been eating and no one sells it around here! I have been super tired and just sore from my workouts as well! I came up with this recipe to get some extra protein in my diet so hopefully, I can keep going. It turned out awesome tho it is a small loaf. Let me know what you all think! Prep time: 15 min Bake @350 Time: 35-40 min Ingredients 4 eggs 1/4 C coconut oil (melted) 1/4 C water 1/4 C apple cider vinegar 1/4 tbsp baking soda 2 TBSP coconut flour 1/2 C Cassava root flour https://amzn.to/2EfivvE 2 tsp vanilla 2 TBSP coconut sugar https://amzn.to/2GNwr1O 1/4 C flaxseed Instructions: In a large bowl add the 4 eggs, in a small bowl melt the coconut oil in with the water and add to the eggs, next add the vanilla, and apple cider vinegar and baking soda. Mix well, it will fizz and raise up. Next add the dry ingredients, mix well and add to a greased bread pan. bake at 350 for 35- 40 min and enjoy!
I really hate brownies because I just want to eat the whole pan, with these fudgy cookies you can kind of control yourself, ok maybe not but hey its Valentines day why not eat some damn chocolate. Makes 19. prep time 15 min Bake: 10-15 min Temp: 350 1/4 C coconut oil 1/4 C water 1/4 C almond butter 2 eggs 2 tsp vanilla 1 tsp almond extract 2 TBSP Cocoa powder 1/2 C +2 TBSP Monk fruit or swerve 2 TBSP Coconut Flour 1/4 C tapioca flour 1 1/2 C almond flour 1 C dairy free chocolate chips In a large mixing bowl put the coconut oil, water and almond butter and place in the microwave for 45 seconds, mix well until coconut oil is melted. Next, add the rest o the wet ingredients mixing well. Start adding the dry ingredients mixing well after each ingredient you add. last, add the 1 cup of dairy-free chocolate chips I used Enjoy Life dark chocolate. using a spoon scoop onto a large cookie sheet and bake @ 350 for 10-15 min, let cool and enjoy!
Singe serve grain-free pancake
Single serve grain-free keto friendly pancakes! They are super easy to mix up and to double the recipe to make it for more people! The boxed pancake mix is sooo expensive, and alot of the gluten-free brands taste gritty and just plain gross. I have two different versions of this recipe both have been approved by my picky husband lol. What you’ll need mixing bowl flat pan egg almond flour shredded coconut or coconut flour protein powder or tapioca flour vanilla low glycemic sugar honey Tablespoon The first one: 2 TBSP almond flour 1 TBSP shredded coconut 1 TBSP protein powder 1 egg 1tsp vanilla 1 Tbsp monk fruit sugar Mix dry ingredients together then add the wet ingredients mixing well, add to the flat pan and cook just like a normal pancake, wait till the bubbles form and the top looks partially cooked, then flip Garnish with desired amount of raw honey. The second version is protein powder free 2 TBSP almond flour 1 TBSP shredded coconut or coconut flour 1 TBSP tapioca flour 1 egg 1tsp vanilla 1 Tbsp monk fruit sugar Mix dry ingredients together then add the wet ingredients mixing well, add to the flat pan and cook just like a normal pancake, wait till the bubbles form and the top looks partially cooked, then flip. To double the recipe just simply add another TBSP to each ingredient 🙂
Green Chili Meatballs
Being from Colorado we put green chili on everything! I remember as a kid stealing the roasted green chilis off the plate before my mom would add it to a dish. In the fall it would smell like roasted green chilis down in Old Colorado, I still don’t think you can actually have fall without green chilis. Ingredients 1lb Turkey burger 505 green chili salsa 1 small can chopped green chilis Almond flour Egg or Flaxseed mill Chili powder Cayenne Garlic Chipotle seasoning You will need a mixing bowl and baking sheet Prep time: 15 min Bake time:35-40 min Temp: 425 Place Turkey burger in a mixing bowl and preheat oven to 425. Add 1 egg or 1/2 C flax seed mill If you use the flaxseed add 1/4 C water Pour the small can of chopped green chilis 1 1/4 C almond flour 1/2 C green chili salsa or more if you are like me 2tsp Chili powder 2tsp Garlic 2tsp paprika 2tsp Chipotle seasoning 2tsp cilantro 2tsp cumin Mix with your hands until all the seasonings are incorporated, form into ping pong size balls and place on a baking sheet. Bake at 425 for 30- 40 Min
Who said pizza night has to be your cheat meal, You can have your veggies and the crunchiness of a pizza crust too! Instead of having complicated instructions where you need to squeeze this and drain that I made it stupid simple so you only have to spend 10 min mixing it up! It will actually take longer for your oven to heat up! This is a single serve pizza prep time: 15 min Cook 35 min
Equipment needed small bowl Tablespoon small cereal bowl pizza pan Ingredients 2 TBSP Almond Flour 1TBSP Tapioca starch 1 TBSP Flaxseed ground 1 egg 2 tsp garlic 1 C Cauliflower rice (i used the green giant frozen cauliflower rice) Coconut oil to oil the pan For the sauce 3 TBSP nutritional yeast 1-2 TBSP 505 green chili salsa 1-2 TBSP water For the topping 1 Roma tomato 1/2 C fresh spinach You can add water sauce and toppings you want, I can’t have dairy so I just used nutritional yeast, and being from Colorado we put green chili on everything. How to make Put the Cauliflower rice in the microwave until it is warm, at this point turn on the oven to 425, add the egg and the rest of the dry ingredients, mix well until it is a thick paste, oil the pizza pan and scoop dough onto the pizza pan using a spoon to spread it out, bake for 20-25 min. Next make the sauce, making sure it is thick enough to resemble pizza sauce, cut the tomatoes into thin slices and shred the spinach, ad to the pizza top after the crust is hard and let cook for 10 more min. Enjoy!!!
Keto Mound’s cups!
If you love Coconut you will love this recipe! It is just sooo flipping good! I love coconut anything so making something with dark chocolate, and coconut into one delicious bite is just WOW!! This recipe is no bake and vegan, and it only has 6 main ingredients. Makes 12 Prep time: 1 hour What it includes is 1. Coconut oil 2. Hershey’s Cocoa powder 3. Shredded coconut https://amzn.to/2MBoT2W 4. Keto sweetener https://amzn.to/2sQvvRW 5. Vanilla 6.Water In the first bowl 1/4 C coconut oil https://amzn.to/2Say3bP 1 C Water Melt for 45 sec in microwave 3/4 C Cocoa powder 1/3 C of Keto sweetener Mix well and add a small layer in the bottom of each cupcake liner and place in the freezer for 20 min In the second bowl 3/4 C shredded coconut 1/2 + 2TBSP C Water 3 TBSP keto sweetener Mix, add to the cupcake tins next, add the remainder of the chocolate to the top of the Coconut and freeze for 1 hour, ENJOY!! Other things you will need is Cupcake liners, a cupcake tin, and 2 bowls First, put your cupcake liners in the cupcake tin, next add
Cassava Root Flour Tortillas!
The one thing I miss the most about having celiac is my mother-in-laws ho-maid tortillas, they are chewy, warm and delicious. Lucky for me she showed me how to make them before my diagnosis ad since that day I have tried every flour to try to remake something that is similar and grain free. Finally I tried using Cassava flour mixed with tapioca flour and BINGO!!!!! I got it! This recipe is grain-free and vegan! Ingredients 1 Cup Cassava root flour 1/4 C Tapioca flour 2 Tbsp Olive oil ~ water~ Add the dry ingredients into a large bowl, next add the olive oil and place bowl into the sink adding 1/2 C of water at a time and using your hands to mix the water into the dough, you want the dough to be workable but not sticky, if you add to much water add small amounts of the cassava root flour to make it the right consistency. Heat a pancake pan on high place a cutting board down and pull off golf ball pieces of the dough to roll, to make it easier to remove and flip use a metal spatula, place on pan and cook for 5 min or until the tortilla develops brown spots, flip and let it air up and cook until it is a nice white tortilla color.
Grain free Empanadas!!!
Before I found out I had celiac disease I use to make flour tortillas, Chimichangas, Colorado Burritos, and Empanadas. My husband is always the judge of how the “masa” tastes in the final product and this time I think I finally nailed it!!! I finally ordered some cassava flour and it is AMAZING, It mixes more like normal flour, it still breaks apart but I found a solution for that too! The steps to make this are long, but soooooo worth it! Ingredients 1. Ground turkey or beef 1 lb 2.Tomato sauce 1 can 3. riced cauliflower 1 1/2 C 4. Chipotle seasoning 1/2 tbsp 5. Chili 2 tsp 6. 2 tsp paprika 7. 2 tsp sea salt 8. Garlic powder 9. Olive oil. 3 TBSP Separated 10. 1 C water 11. 1 1/2 Cassava root flour https://amzn.to/2FqgDSA 12. 1 egg Things You’ll need Frying pan Rolling pin cutting board cookie sheet small and large bowl fork thin metal spatula In the large frying pan brown the meat, draining the fat, add the riced cauliflower, tomato sauce, and all the seasonings, reduce heat and let simmer until all the liquid is gone. While the meat is simmering start making the “masa” Add the Cassava root flour into a large bowl along with the egg, 1 tbsp olive oil, place in sink and slowly add water, mixing with your hands until the masa is workable and all the flour is gone. Break and roll into small golf ball size balls and roll out. Use a thin metal spatula to the dough, making it as thin as possible without breaking. add 2tbsp of meat or more if desired. Using a fork press the edges down and place on cookie sheet with the spatula. Preheat oven to 350 at this point. repeat until meat is gone. Bake the empanadas for 10 min and in the small bowl add the 2 TBSP of olive oil with 1 tsp garlic, drizzle over top of the empanadas and bake until dough is browning on top or for 25-30 min. Enjoy!!!
Home-aid Dog Food!
My dogs are very, VERY picky eaters, one loves popcorn, the other hates the texture, one loves apples, the other hates them, one loves blueberries the other can live without them. My German Shepard sometimes will go days without eating just because! I used science diet to mix into her $80 dollar dog food so she would maybe eat and low and behold it worked! But science diet is just crappy, processed, not healthy, food for your dog so I decided to use my new instant pot and make my own! It has Zero grains, and it is full of the good stuff you fur baby needs! For my two large dogs this recipe lasted 5 days you can add any meat to this recipe you pup likes, I used a buffalo patty and chicken because its what I had available. I did use my instant pot but you can also use a crock pot. Ingredients – .5lb of buffalo 4 Chicken tenders 2 cups of water 3 chopped carrots 3/4 C frozen peas 3/4 C blueberries 3TBSP Tapioca flour 2 TBSP coconut flour In the instant pot put the buffalo in and turn it on Saute to brown the meat. Next, add the 2 cups of water and the chicken, and the veggies and blueberries. Turn the pot off and press the poultry button, put the lid on and let it cook down for 20 min. after adding the tapioca flour and coconut flour and turn it back to saute for 3 min. Let cool and let your pup enjoy!!
Paleo Nacho Cheese!
I missed nacho cheese sooooo freaking much after I found out I was allergic to dairy, then low and behold I found paleo nacho cheese back home in Colorado, but since we move every 3 years and it will never be in Colorado till he retires I had to find a way, a less expensive way to have this goodness in my life!
1/4 C Cashews
3/4 bag of whole carrots
1/3 C salsa
1/2 C water
1/2 C nutritional yeast
2 TBSP Tapioca flour
In a small bowl add the cashews, cover with water so they can soak for an hour. In a medium pan cook carrots until soft, drain water and add the cashews, and carrots into a food processor or blender, add the water and blend until completely smooth, add more water if it is to thick. Next scrap out into the medium pan, set on medium to low heat, add the salsa, nutritional yeast, and tapioca flour and stir, place the lid back on stirring every 2-3 min until it is thick. Let cool for 1 min and serve. Refrigerate leftovers for one week.
Grain free chicken nuggets!
My husband was missing Chick-fil-a something fierce living in this small town we are stationed in for the next few years, we have to drive an hour and a half or more to go anywhere we are used to! Not to mention small town living isn’t really celiac friendly. So I came up with this grain-free version of Chick-fil-a we can have any time! I use just almond flour and 1 egg, I also make mine a little more spicey using cayenne powder which you don’t have to use if you don’t like a lot of spice.
10 Chicken tenders, or 5-6 chicken breasts
1 C Almond flour in a medium bowl
1 egg (whipped) in a separate bowl
All spices will be mixed in with the almond flour
2 tsp garlic , 2 tsp Cayenne, tsp chili powder, tsp curry, 1 tsp black pepper, 2 tsp paprika, 1 tsp cumin, 1 tsp sea salt, 2 tsp chipotle seasoning.
For safe seasonings I use McCormick, and Badia, mix all seasonings in with the almond flour, next preheat oven to 375, cut chicken into small chunks and place in the egg wash, dip into the almond flour/ seasoning mix and place on a large baking sheet. Bake at 375 for 35 min or until temp reaches 165, let cool for 2-3 min and enjoy!
As a kid I loved Magic cookie bars! Looking at recipes online for a gluten free dairy free version you needed a million different expensive things! Ive experimented and tried the recipe out on my husbands co-workers and my own and they LOVED IT!!!!
Below I will add links to the Celiac safe products I used for this recipe, you can find it at Sprouts, and Fraser farms if your on the west coast, if not Amazon and Thrive market has the unsweetened coconut.
1/2 Cup Chopped Pecans
1/4 Cup Coconut oil
1/4 Cup Water
1 tsp Vanilla
1 tsp Coconut extract
1 1/2 Cup Shredded unsweetened Coconut
1/2 C Swerve sugar
1/2 C Flax-seed Mill
1/2 C enjoy life dark chocolate chips
Melt the coconut oil in a small bowl, add into a large bowl, add all ingredients and mix well, it will be runny but its ok, spread onto a cookie sheet as thin as you can without making any holes, preheat oven to 350 and bake for 25- 30 min. while warm make sure it will not stick to pan by using a metal spatula under, let cook and make into squares. ENJOY!!
My husband asked yesterday for these yummy cookies, and he even had to ask after trying them if they were gluten free!! As always they are 100% grain free!
My go-to blend is almond flour, tapioca flour, and coconut flour. I melt 1/2 cup coconut oil 1/2 cup water Then add 3/4cup sunflower butter 2 eggs 2tsp vanilla 1tsp almond extract 1 cup swerve sugar plus 1/3 C set in a separate bowl 1 and 3/4 C almond flour 1/2 cup tapioca flour 2tbsp coconut flour. Mix well and freeze for 20 min Roll into golf ball size balls and dip into the bowl of sugar. Bake at 350 for 15 min Unwrap kisses while they are baking and place kisses on top as soon as you
put them on a cooling rack.
1/2 cup coconut oil 1/2 cup sun butter or almond butter 1/2 cup of water Heat in microwave for one min or until it becomes soft 3 tbsp honey 1tsp vanilla Mix well 1/2 cup of swerve or coconut sugar 1 cup cocoa powder 1/2 cup chopped pecans.
Mix all ingredients until it becomes thick, pour into a glass pan and smooth the top.
Freeze for 1 hour or until it becomes hard then cut place in refrigerator.