Wednesday, April 23, 2014

Sherry's Almond Joy Cookies

I love how creative my sister is when it comes to cooking! Our families vacationed together with our other sister and brother's families. We shared responsibility for preparing food by providing the food for one day each for the whole house. Sherry always picked a day late in the week and relied on leftovers to create an interesting meal made up of whatever was left in the fridge. We were always in awe of the incredible meals she seemingly threw together that were always delicious and hard to see the leftovers from just days before in a totally different form. 
I got an email from Sherry a few days ago telling me of her new cookie recipe that was a big hit at a gathering she was attending. She took 2 cookie recipes and combined them to make a totally new cookie. One was the Oatmealish Cookies I shared and the other was Elanas Pantry's Almond Flour cookbook, Chocolate Chip Cookie recipe. She named it Almond Joy Cookies because it has almond butter and flour, coconut and chocolate chips. I have to say, it fits.

Sherry's Almond Joy Cookies

Ingredients:



Instructions:

  1. Preheat over to 350 degrees
  2. In a small bowl whisk dry ingredients reserving the coconut and chocolate chips
  3. Cream together all liquid ingredients.
  4. Pour dry ingredients into the wet ingredients and blend with a hand mixer.
  5. Stir in coconut and chocolate chips
  6. Use teaspoon to scoop cookies on to parchment or silicone covered cookie sheet and bake for 10 minutes.
  7. Cool 5 minutes before moving to cooling racks.
  8. Store in airtight container once fully cooled.
  9. This makes about 4 dozen cookies.
Making real food doesn't take longer. Stop pouring your food out of a box and honor your body and those you feed by feeding them real food. You deserve it and so does your family!

Enjoy what you eat.


Saturday, March 29, 2014

Italian Chicken Noodle Soup

I love this soup. It takes no more then 45 minutes from start to table.
We eat a lot of soup in our house. Every few months I do an hCG weight-loss round occasionally and this soup is acceptable protocol for hCG weight-loss. It's got lots of flavor and is very satisfying. 









Italian Chicken Noodle Soup

Ingredients:
  • 1 Tbls coconut oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 carton vegetable broth
  • 1 carton chicken broth
  • 4 to 6 chicken breast tenderloins, cut into bite sized pieces
  • 1 to 2 Tbls minced garlic (from the tube)
  • 4 tsp minced basil, (I used frozen organic cubes)
  • 4 heaping Tbls organic tomato paste
  • 1 cup frozen chopped spinach, 2 cups if using fresh
  • 2 cups kelp noodles (well rinsed) I bought these at EarthFare
  • salt and pepper to taste

Instructions:
  1. Saute onions and celery in coconut oil till translucent in large soup pot.
  2. Add broths, chicken breast pieces, tomato paste, garlic, and basil.
  3. Add salt and pepper to taste.
  4. Cook until chicken is cooked through.
  5. Add spinach and well rinsed kelp noodles 5 minutes before serving.
If you can't find the kelp noodles you can leave them out. However that will make this soup, Italian Chicken Noodle-less Soup.

Enjoy your food. 


Tuesday, February 25, 2014

"Oatmealish" Cookies, grain free


Another super easy recipe coming your way!
Feels like I am a broken record when I say that BUT it is super easy. 
I love to cook and create delicious recipes and I don't like to spend alot of time in the kitchen. 
I found this recipe here  at the Deliciously Organic blog. Carrie shared it via Cooking for Specific Carbohydrate Diet. I skipped the cream filling and opted for a cookie only treat.
This is my adaptation.



"Oatmealish" cookies

Ingredients:
  • 1 cup almond butter
  • 1/3 cup maple syrup
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened shredded coconut
  • 2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 cup craisins or other dried fruit
Instructions: 
  1. Preheat oven to 350 degrees.
  2. Adjust oven rack to middle position.
  3. In medium mixing bowl blend all wet ingredients together completely.
  4. In small mixing bowl mix together all the dry ingredients, except the fruit.
  5. Pour dry ingredients into the wet and mix until incorporated thoroughly.
  6. Stir in raisins.
  7. Scoop cookie dough by teaspoon onto a parchment paper lined cookie sheet.
  8. Bake for about 12 minutes or until nice and golden brown. Do not over bake.
  9. Cool completely.
This recipe makes about 2 dozen cookies. Store in an airtight container.
Eat real food. 
Enjoy your food!

Wednesday, February 12, 2014

Brownies with pecans

I think I have said this before but I'll say it again. Elana Amsterdam of Elanaspantry.com is a genius. She inspires me to try new recipes. I can't imagine a better recipe than Elana's brownie recipe and I can't say this one is better. What I can say is, it is as good. This recipe costs much less to make than Elana's "famous" brownie recipe that uses almond butter.
This is my adaptation of Elana's black and white brownie recipe.






Brownies with pecans

Ingredients:

  • 6 ounces semi-sweet chocolate chips
  • 1/2 cup coconut cream/milk
  • 2 eggs
  • 1 1/4 cup almond flour(blanched)
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 3/4 cup chopped pecans
  • 1/4 cup semi-sweet chocolate chips
Directions:
  1. Preheat oven 350 degrees
  2. Melt 6 oz chocolate chips with coconut cream/milk over a very low heat.
  3. Mix chocolate mixture into eggs.
  4. Mix in almond flour, baking soda and sea salt.
  5. Fold in chopped pecans and remaining chocolate chips.
  6. Spread batter into 8X8 or 9X9 greased glass baking dish.
  7. Bake for 20 to 25 minutes.
I like this recipe because it is cost effective without sacrificing flavor. So if you want to start moving toward a grain-free lifestyle but are concerned about the cost give this recipe a try. I promise, you won't be disappointed and it won't break the bank.
Enjoy your food!



lindac1958

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