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Sunday, October 28, 2012

Grain-Free Chocolate Cupcakes

I got this recipe idea from elanaspantry.com.  She is awesome and I have gotten many great ideas from this site!  I made these for a Halloween party treat and everyone loved them!

Cupcakes:
1/4 cup coconut flour
1/4 cup cocoa powder
1/4 tsp. sea salt
1/4 tsp. baking soda
4 organic eggs
1/4 cup melted coconut oil (butter should work too)
1/3 cup raw honey (I would guess maple syrup would be yummy too)

Whisk together ingredients in order until completely combined.  Fill each muffin liner with about 1/4 cup batter (mine made 11 cupcakes and I used Halloween themed liners).  Bake at 350 degrees for 15-18 minutes.

Frosting:
1 cup dark chocolate chips (I used 70%)
1/3 cup coconut oil
1 Tbsp. vanilla extract

Melt chocolate and coconut oil over low heat in a small saucepan.  Stir in vanilla extract.  Place frosting in the refrigerator for 15-30 minutes to thicken.  Remove from refrigerator and whip frosting with a hand mixer until thick and fluffy.  Frost over cupcakes and enjoy!  Mine were very gooey so I refrigerated them until the party!  But, the kids especially thought that gooey was awesome!

Wednesday, October 17, 2012

Minestrone

The weather is getting cooler and Fall is definitely upon us (if you ask my husband and daughter, they say Winter is coming).  I made this soup with frozen farmer's market veggies so it's fresh and tasty!  You could add/edit vegetables or add quinoa or pasta or rice-really, go crazy!

1 tsp. sea salt
1 tsp. onion powder
1 T garlic flakes (or diced fresh)
2 cups diced carrots
1 cup diced eggplant
1 cup diced zucchini
3-4 cups diced tomatoes
1 Tbsp. Italian Seasoning Mix
1-2 fresh rosemary spriggs
1-2 cups water (depending on how saucy you like it)
1 can organic kidney beans

Mix together and simmer on low for 4-6 hours.  Enjoy!

Monday, October 1, 2012

Stuffed Mushrooms

I forgot to take a picture, but these were super yummy!  I made them tonight with some other appetizer-type foods (bbq meatballs, mexican layer dip) for Monday Night Football!  They were light and tasty!

Large Mushrooms (I made a dozen of them or so)
1 small carrot, shredded
1/2 cup spinach, diced
1/4 sweet onion
2 cloves garlic
Seasoning of choice (I used italian seasoning mix and sea salt)
coconut oil
Organic Parmesan, shredded
2 Tbsp. bread crumbs (I used ezekial bread broken up, just a bit)
Raw, Organic Cheddar (optional)

1.  Remove stems from mushrooms and dice.  Saute' diced mushroom stems, shredded carrots, onions, and garlic in the coconut oil for 4-5 minutes.
2.  Add Diced spinach and saute' until soft and cooked through.
3.  Remove from heat and mix well with Parmesan, seasonings, and bread crumbs.
4.  Use a small spoon to stuff each mushroom cap with mixture.
(Top with organic, raw cheddar if using)
5.  Bake at 350 degrees for 20 minutes or until soft and cheese is melted!