Coconut Almond Pancakes

I am on day 4 and needing a "treat" so I made these pancakes and topped them with blended berries that I warmed up!  They were tasty, and my family had them with chocolate chips and loved them!

2 eggs, room temp
1/2 cup coconut milk
1 tsp vanilla
1 Tbsp coconut water
1/8 cup coconut flour
2 Tbsp chia seeds
1/8 cup almond flour
1 tsp baking soda
2 tsp cinnamon
coconut oil (for frying)

1.  Whip eggs with an electric mixer until frothy, add the rest of wet ingredients and combine well with hand mixer.
2.  Combine all dry ingredients and add to the wet, using the electric mixer until thoroughly mixed (batter is thin)
3.  Using a cast iron pan, make small pancakes-I used a 1/8 cup scoop and made several smallish pancakes.
4.  For the berries, I simply blended a berry blend then simmered over med-low heat until warmed!

Avacado Herb Dressing

I am in the early phases of the Whole 30, which is 30 days of no grains, no dairy, no legumes, and no sugar (not sweetener whatsoever) so salads are a popular dish.  Here is a "creamy" dressing for you!

1 ripe avacado
1/3 cup fresh parsley
1/3 cup fresh basil
4 Tbsp. olive oil (or more/less depending on thickness you like)
2 Tbsp. apple cider vinegar
1 Tbsp. mustard, dijon would be good
Sea Salt
Pepper
(any other herbs you like)

Blend in a food processor until creamy, if you added less olive oil it could be more of a veggie dip and more makes it a salad dressing!  Enjoy

Chicken veggie(no) Pasta

(on the left is with spaghetti squash and the one on the right is with brown rice pasta)


I was craving a pasta dish, so decided to make a simple sauce of butter, garlic, sea salt and organic Parmesan then realized I had some yummy spaghetti squash so I changed my mind...I did use brown rice pasta for my husband and daughter who do not enjoy the spaghetti squash as I do!  Obviously, this recipe does contain dairy and in some cases, grains if you use pasta but still a healthier version of a "comfort" food that was super yummy!  This also made enough for leftovers.  You could add or omit any vegetables, next time I might try to add diced tomatoes!

1 medium spaghetti squash
2-3 chicken breasts, diced in bite-sized pieces
4 Tablespoons organic butter
1 cup diced mushrooms
1 cup whole spinach leaves
4-6 garlic cloves
Sea Salt
Pepper
(any other seasonings you like)
1/2 cup organic Parmesan cheese

1.  Prep spaghetti squash-cut in half the long way and remove seeds.  Place face down in a glass baking dish filled with a bit of water (I only baked half and saved the rest for another meal of spaghetti squash with tomato meat sauce).  Bake at 350 for about 30-40 minutes (or until the outer side slightly pushes in when touched or when you flip you can fork the "spaghetti" out easily).

While that is baking...

2.  Place the butter in a large saucepan and melt, then add garlic and begin sauteeing.

3.  Add diced chicken and mushrooms, as well as Sea Salt, Pepper, and any other seasonings you enjoy and cook until chicken is cooked all the way through.

4.  Add Spinach and saute flavors together for about 5 more minutes before adding the Parmesan and mixing together well.

5.  Add the stringy "spaghetti" squash (or pasta if you must) to the mixture and mix together well, then serve!

I know this isn't super creative, but it was tasty and satisfied the craving!  Enjoy!

Peanut Butter Bars (Reese's Bars you could say)

These are delicious!!!!!

Crust:
1/4 cup melted organic butter
2 cups almond flour/meal
2 T raw honey

*Melt butter and mix other ingredients in.  Spread in a 8 x 8 glass pan and bake at 350 degrees for 12-15 minutes.

*While the crust is baking, prepare top layer, below

Middle Layer:
Melted Good Life Chocolate Chips/or 70% darker chips

Top Layer:
1 T organic butter, melted
2-4 T raw honey
1/2 cup peanut butter (or any nut butter)
sprinkle sea salt

*Remove crust from oven and spread chocolate chips.  Bake again for 2-3 minutes, then remove and spread on the crust!

*place all top layer ingredients over low heat and melt together.  Spoon on top of the melted chocolate layer, then run a knife through in any design you like.

*Chill before serving!  Enjoy-they will not last long!

Nut Butter Blondies

I have found a few recipes for these and tried them but this was the best creation ever!  They were super gooey, so if you like things more cakey then add 1 egg (or maybe even just one egg white) but I like them gooey!

1/4 cup coconut oil
1/3 cup raw maple syrup
1/4 cup almond or peanut butter
1/2 tsp. vanilla
1 cup almond flour
2 Tbsp. ground MILA chia
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/3 cup chocolate chips (I used good life vegan, organic chocolate chips)

1.  Preheat oven to 350 degrees and grease an 8 x 8 pan.
2.  Combine wet ingredients with a hand mixer.
3.  Add in dry ingredients and mix well until smooth.
4.  Stir in chocolate chips with a spatula (or nuts if you prefer)
5.  Bake at 350 for 18-22 minutes or until golden brown and toothpick comes out clean.  Allow them to set up a bit, but they will stay gooey!  Enjoy!

No Bake Cookies

I found a new site with some awesome recipes call the unrefinedkitchen.com and found these on there but modified them a bit.  So tasty and no bake!

1/3 cup raw honey
2 Tbsp raw cocoa
1/3 cup coconut oil
1/3 cup (or more) peanut or almond butter
1 tsp. vanilla
2 cups unsweetened coconut flakes
3.5 Tbsp. hemp seed
3 Tbsp. MILA chia seeds

1.  Place honey, cocoa, and coconut oil in a saucepan over medium to high heat.
2.  Bring to a boil for about 30 seconds and remove from heat.
3.  Immediately add the nut butter and stir in (we buy fresh ground nut butters so the heat helps them blend).
4.  Pour into a larger bowl and add vanilla, coconut flakes, hemp, and chia and stir until completely combined.
5.  Roll into cookie sized balls-we scooped a small amount into muffin liners to make them portable.  Place in refrigerator or freezer until it's time to eat.  We like ours frozen or at least cool but you could eat them at room temperature also!

I just hope they last a few days!  Yum!

Zucchini Boat Enchiladas

(here they are prior to baking, missed a pic after because we gobbled them up!)


I have been on the hunt for some new main dish entrees that are grain-free and here's a great, simple one!  I did use packets for seasoning but used "Simply Organic" brand and organic tomato sauce to mix the enchilada sauce, you could make your own!

*1 lb ground beef (or turkey or shredded chicken)
*2-3 zucchini
*shredded carrots (optional)
*1 packet taco seasoning (or make your own)
*1 packet enchilada seasoning with also calls for 1 small can tomato sauce (or any enchilada sauce you like with sugars or starches added)
*1 can chili beans (or no beans if you are bean-free)
*1/2 cup shredded raw, organic cheddar

1.  Start browning the beef and meanwhile...cut zucchini in half and scoop out most of the seeds until they are hollow (aka: boats).  I threw the seeds into the meat and no one even noticed the extra veggies!
2.  Add shredded carrots (for more veggies if you want) and finish browning beef and vegetables.  Add taco seasoning packet, water, and can of beans, drained and rinsed.  Simmer until flavor is combined.
3.  While this is cooking, prepare the enchilada sauce according to directions (or make your own-I have even just done a jar of organic salsa for this)
4.  Lay Zucchini in 8 x 11 glass pan and fill each "boat" with taco mixture. 
5.  Top with enchilada sauce and sprinkle cheese on top.
6.  Bake at 350 degrees for 30 minutes or until cheese is bubbly and zucchini has softened.

I served mine with homemade guacamole and diced tomatoes on top! Enjoy!