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!

Monkey Bread

Prior to this, I had never made "monkey bread" before, I had tried it once at a friend's house growing up and my husband had grown up with it and loved it.  Obviously, the original was is soooo unhealthy so I researched and found a better version and tweaked it myself.  Here it is-fun for a Christmas morning treat!

1 package immaculate baking company biscuits/trader joes dough mix (anything decent)
2 Tbsp. coconut palm sugar
1 Tbsp. cinnamon
1/4 cup unsweet applesauce
1/4 cup melted organic butter
1/4 pure maple syrup

1.  Cut the dough into small, bite size pieces.
2.  Mix the sugar and cinnamon together and dip each dough piece into the mixture to coat (you might even be able to skip the sugar and just use cinnamon).
3.  Place the coated pieces in a baking dish/I used a pyrex 8 x 8
4.  Mix melted butter, applesauce, and syrup together and cover evenly.
5.  Bake for 25 minutes at 350 degrees and enjoy!

My husband and daughter loved these, I still thought they were a bit too sweet but tasty!

Roasted Mushrooms with herbs

This is a yummy side dish (and could really be done with any vegetables)!

1 cup cremini mushrooms, washed and sliced
1/2 cup shiitake mushrooms, washed and sliced
1/4 cup coconut oil/olive oil/grapeseed oil
Sea salt and fresh ground pepper
1/4 cup loosely packed fresh herbs (thyme, marjoram, parsley, rosemary, anything you like

Mix and spread on a large cookie/baking sheet and roast at 350 for 20-30 minutes stirring once in the middle.

Our family loves mushrooms so this is a great one for us, we also like them grilled.  If you do not like mushrooms you could try cauliflower, sweet potatoes, carrots, broccoli, anything else!

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!