gluten free Archives - Page 6 of 9 -

Chipotle Bison Chili {Slow Cooker, Grain-Free}

on January 6, 2016January 28, 2021 By Kelley 1 Comment

Nothing warms you up on a cold winter day like a big bowl of chili! It’s also perfect for football Sunday! This hearty chili is made with ground bison, and has wonderful smokey and spicy flavors. Grass-fed bison is an excellent protein source that is high in protein, just like ground beef, but is lower in fat, making this chili a healthy alternative. It’s gluten free, grain-free and paleo as well.

Lately I’m into set-it-and-forget it meals. I’m sure many of you out there can relate to just not having enough time in the day, right? I mean, where does it go? I wake up and stumble over the coffee pot to push the “GO-aka COFFEE NOW!!” button (I make sure to set it up the night before because last time I didn’t I brewed some delicious water, sans coffee. I had left out the coffee grounds in my sleepy stupor, lol!). Before I know it it’s lunch time, baby goes down for a nap, dryer chimes indicating a mountain of laundry needs to be folded, sun is setting (ALREADY-GRRR!!!) and then it’s bedtime. Sleep, wake, repeat… You know the drill. So often I don’t have time to plan and cook dinner, nor do I want a load of dishes to scrub. So these days I’m a slow cooker and pressure cooker kinda gal.

I love stews, chilis and soups because they are a complete meal in one bowl. I make sure they are packed with protein, healthy fats and veggies providing a nice balance of nutrition. Better yet, they provide great leftovers, so I don’t have to scramble to make lunch the next day. As you may know, I make my pup Cricket her very own grub, and her chow is all made in the crock pot or pressure cooker as well. Be sure to check out my doggie recipes! Awww- she’s so cute posing with her brother’s safari animals!

I chose to use bison in this particular chili because, first of all, I love the flavor and nutrition it provides, and secondly, I couldn’t find any grass-fed ground beef at the grocery store. I did, however, find grass-fed bison and it made the perfect substitute. You’d never know it’s not beef! It’s very important to consume pasture raised animals because their meat provides much better nutrition (such as more omega 3’s and is lower in fat) as compared to their conventionally-raised counterparts. You can read more about that HERE.

The whole family will love this chili, I promise!

Chipotle Bison Chili

2 lbs grass fed ground bison
1 teaspoon baking soda
2 tablespoons water
2 cups beef broth
2 cans diced tomatoes with chilis
1 can whole tomatoes
2 tablespoons of chili in adobo (chilis and sauce or use about 2 teaspoons of chipotle chili spice, chopped)
4 strips natural bacon (diced)
1 yellow onion
4 garlic cloves (diced)
2 tablespoons coconut aminos (or Worcestershire sauce)
2 tablespoons tomato paste
2 tablespoons olive oil
Salt and pepper
2 tablespoons cumin
1 tablespoon coriander
1 tablespoon sweet paprika
1 teaspoon allspice
1 teaspoon oregano

Mix the 2 tablespoons of water with the baking soda and mix well.
Combine the meat with the baking soda water mixture and mix well; let stand 30 minutes. This will help the meat get brown and crispy when you cook it.
In a large pot heat the oil and add the bacon, onions and garlic and cook for 2 minutes over medium-high heat, then add all the spices and salt and pepper and cook for an additional minute.
Next add the bison and continue to cook over rmedium-high heat, until the meat is deep brown and crispy.
(NOTE: If you have a pressure cooker you can brown the meat along with the onions and garlic in the bottom of the pressure cooker, then add liquid ingredients and set to cook- easy and quick!)
Place this meat mixture into the crockpot, along with the coconut amino, tomato paste, can of whole tomatoes, 2 cans of diced tomatoes, beef broth, and chilis in adobo.
Set the slow cooker to high for 1 hour, then reduce to low and cook for an additional 2-3 hrs.
Stir and mash up the tomatoes (once they are broken down from the heat) to blend and thicken the chili.

Cracklin’ Bacon {Sweet, Spicy, Crispy Goodness}

on January 4, 2016April 2, 2021 By Kelley 1 Comment

This Cracklin’ Bacon is SO ADDICTIVE! It’s crispy, sweet and spicy. It’s super easy to make and contains no refined sugars and no bad-for-you ingredients, making it paleo- friendly!

Make this bacon for a brunch or weekend breakfast. Make it for football Sunday. Pair it with turkey and avocado, for a flavor-packed lunch. Eat it for dessert- haha, really! YES, it’s really that good.

Everybody in this house loves bacon, Cricket included! As she watched me make this crackling’ bacon, she kept pawing my leg and begging me to have a taste. The smell of bacon drives her crazy. My husband isn’t much better and repeatedly asked me when the bacon was going to be ready to eat?? “Is it ready YET??” Then as soon as I put the plate of cracklin’ bacon on the kitchen table it was gone.

Well, here you go… It may just change your life! You may never think of bacon the same way ever again 🙂

Cracklin’ Bacon {Sweet, Spicy, Crispy Goodness}

This Cracklin’ Bacon is SO ADDICTIVE! It’s crispy, sweet and spicy. It’s super easy to make and contains no refined sugars of bad-for-you-ingredients, making it paleo- friendly!

Make this bacon for a brunch or weekend breakfast. Make it for football Sunday. Pair it with turkey and avocado, for a flavor packed-lunch. Eat it for dessert- haha, really! YES, it’s really that good.

1 package of thick cut all-natural bacon
1/4 cup coconut sugar
1/4 teaspoon espresso powder
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon chipotle chili pepper
1/4 black pepper

Preheat oven to 350 degrees F.
Line a cookie sheet with foil.
Mix the sugar and spices in a shallow bowl.
Coat both sides of each bacon strip with the sugar spice mix and lay onto the foil-lined cookie sheet.
Bake for about 20 minutes, or until crisp.
Remove and place the bacon strips on a cooling rack and let them crisp up as they cool.

Chocolate Silk Pie {Made in a Blender! Dairy-Free, Grain-Free, Gluten-Free, Paleo}

on December 31, 2015August 13, 2021 By Kelley 5 Comments

This dark chocolate silk pie is so extremely rich, creamy and dreamy! Better yet you can whip it up in the blender- no baking required! It’s dairy-free, grain-free, gluten-free, and paleo, but I promise you will never know because it’s simply amazing.

Black and white is one of my favorite combinations.

Cricket is black and white of course! So are cookies and cream, panda bears, coffee and creamer, penguins, and this PIE! Did you notice the trend? Yes, two loves in my life are animals and sweets!

My sister always orders the most chocolatey-ist dessert she can find on the menu and is the inspiration behind this pie. The more rich, dense and higher percentage of chocolate the better. She’d go for that rich triple-decker flourless chocolate cake with chocolate ganache and chocolate sauce, without second thought. There is NOTHING too chocolatey for my younger sister, so she was the ultimate taste tester for this recipe. This dairy-free, grain-free, gluten-free, paleo chocolate pie passed her ultimate test! She loved it and couldn’t believe it was actually healthy.

And the best part of this pie is that you can whip it up in the blender, and if you opt for the almond crust option, the entire thing is no-bake! (I do also include a link to a more traditional pie crust by Danielle at Against All Grain which you can make ahead of time and freeze so it’s ready to go.)

Just blend, chill and presto- one amazing rich and silky chocolate pie that you can serve to all of your guests, not just the health-conscious ones.

Make it. Now. You will not regret it 😉

*NOTE: Many of the ingredients listed below can be ordered off my “SHOP MY PANTRY” page, via Amazon.

Chocolate Silk Pie {Made in a Blender! Dairy-Free, Grain-Free, Gluten-Free, Paleo}

This dark chocolate silk pie is so extremely rich, creamy and dreamy! Better yet you can whip it up in the blender- no baking required! It’s dairy-free, grain-free, gluten-free, paleo but I promise you will never know because it’s simply amazing.

PIE FILLING:

1 cup soaked raw cashews (4 hours, or 15-20 minutes in very hot water)
1/4 cup cashew milk (or almond milk)
1/4 cup coconut oil (melted)
1 can coconut cream (chill a can of full fat coconut milk in the fridge and only use the cream on top, save the water at the bottom for another use, or discard.)
2 teaspoons vanilla
3 tablespoons maple syrup
1/4 cup cocoa
1/2 cup chocolate chips (I use Enjoy Life brand, melted)

CHOCOLATE GANACHE TOPPING:

1/3 cup chocolate chips (Enjoy Life brand)
2 tablespoons coconut milk (full fat)

ALMOND CRUST:

1 cup almond meal (grind whole almonds in a high speed blender until a course flour is formed)
1/4 cup coconut oil (melted)
3 tablespoons honey

COCONUT WHIP CREAM:

1 can coconut milk (full fat)
2-3 tablespoons maple syrup (depending on how sweet you like it)
1 teaspoon vanilla
1 chocolate bar (Enjoy Life brand)

To make the almond pie crust mix the almond meal, coconut oil and honey in a bowl until uniformly mixed.
Press the mixture into the pie plate using your fingers to evenly spread it out.
Place in the freezer for 30 minutes so it sets, or until you are ready to use it. (It needs to be cold to stay together so chill the pie until you are ready to serve.
To make the pie filling place the soaked and drained cashews into the high speed blender, add the 1/4 cup of cashew milk and blend on high until very smooth and creamy. Stop the blender to scrape down the sides as needed. You will need a decent powered blender for this.
Next add the coconut oil, vanilla, coconut cream, maple syrup, cocoa and melted chocolate chips. Blend and scrape sides as you go. Mixture will be thick.
Scrape the filing out into your pie crust of choice and spread and smooth it out.
Next, to make the ganache, melt the chocolate chips and coconut milk in a sauce pan over low-medium heat until smooth and melted.
Pour onto the top of the filling and spread.
Place the pie in the fridge and let set for at least 30 minutes.
To make the whip cream if whipping cream by hand, remove the chilled coconut milk can from the fridge and scoop off the cream on top.
Place in a bowl with maple syrup and vanilla and whip with a hand held blender OR use [THIS MINI WHIP CREAM CANISTER:|BestWhip White Cream Whipper, 0.25 Liter] which makes your whip cream so light and fluffy.
To use the canister simply add the entire can of coconut milk (not chilled), along with the maple syrup and vanilla into the canister, shake to mix, charge and dispense.
Serve the pie with coconut whip cream and shaved chocolate (use veggie peeler).

Smoked Salmon & Creme Fraise on Yuca Crisps {Grain-Free, Gluten-Free, Dairy-Free and Paleo}

on December 29, 2015April 2, 2021 By Kelley

These snackable smokey salmon appetizer bites are topped with tangy creme fraise, capers and lemon zest and sit atop a crispy yuca chip.

I love my appetizers and I love to snack. I like to try many things. I’m that kinda girl who orders a plate based on what everyone else at the table is ordering because I just can’t commit to one dish! Yes, I realize this is an annoying trait to my loved ones, but my passion for food and flavors gets the best of me! Sorry to all that have been at the other end of my fork popping up on their plate to have a taste 😉

Appetizers are also one of my favorite aspects of a great party, after friends and family that is (and a nice glass of wine too!). I love to sample the plethora of various bite-sized creations of all different flavors and textures.

Smoked salmon has always been one of my favorite foods, and better yet, it’s healthy and packed with omega-3’s. I even often feed Cricket salmon for the same health reasons- it’s a great anti-inflammatory and promotes good cardiovascular health. Good nutrition from foods like salmon keep this pup looking young and limber so she can chase the squirrels around the yard!

Caption: “SQUIRREL?? WHERE!?”

Today’s creation was made possible by some lovely smoked salmon we received as a Christmas gift. I was happy to eat it straight up, but I was inspired by one of my dad’s favorite appetizers that his girlfriend often makes. They are quite amazing and here is my grain-free, gluten-free version!

Smoked Salmon Bites w/ Creme Fraise on Crisps {Grain-Free, Gluten-Free and Paleo}

These snack-able smokey salmon appetizer bites are topped with tangy creme fraise, capers and lemon zest and sit atop a crispy yuca chip.

1 package of smoked salmon (lox)
1 yuca (peeled, and cut into 3″ sections)
2 tablespoons of capers
1 lemon (1 teaspoon of juice and 1 tablespoon of zest)
1/3 cup soaked raw cashews (soak for at least 2 hours, then drain)
1/4 cup water
1 teaspoon apple cider vinegar
1/4 and 1/2 teaspoon celtic sea or Himalayan salt
1/2 teaspoon black pepper
olive oil or avocado oil spray

Preheat the oven to 375 degrees F.
Place the peeled and sectioned yuca into a large pot and cover with water.
Bring to a boil and cook until fork tender, then remove from heat and drain.
Place the yuca in a large bowl and mash with a fork until fairly smooth, remove any fibrous parts that aren’t able to be mashed.
Spray a cookie sheet with olive oil or avocado oil.
Form 2″ patties with your hands, making them fairly thin, and spread them onto the cookie sheet.
Sprinkle the yucca patties with salt and pepper and place them in the oven.
Bake for about 10-15 minutes, until golden, then flip and bake an additional 5-10 minutes until both sides are golden brown and the patties are crisp, then remove from the oven.
Place the soaked cashews into a high speed blender along with the water, 1 teaspoon of apple cider vinegar, and 1 teaspoon of lemon juice and 1/4 teaspoon salt.
Blend on high until creamy and smooth (stop blender and scrape down sides as needed).
Let the creme fraise chill in the fridge for 10 minutes to thicken.
To arrange the bites place a chunk of smoked salmon (folded over) on a yucca crisp.
Next place a heaping teaspoon of creme fraise on top of the salmon, and sprinkle with a few capers and lemon zest.
Serve immediately, enjoy!

Mocha Shortbread {Grain-Free, Gluten-Free, Paleo}

on December 22, 2015August 13, 2021 By Kelley

This Mocha Shortbread combines the wonderful flavors of chocolate and espresso and then are dipped into a decadent chocolate ganache. They happen to be grain and gluten-free and are oh so very addictive!

So this week we caught up on all our favorite holiday movies- Elf, A Christmas Story, and How the Grinch Stole Christmas. As you know Cricket loves to dress up so I made her the one-antler wonder (with help from my mom, thanks mom!), just like Max, from the Grinch! Between her costume and the holiday music on non-stop it’s definitely Christmasy around here!

As you know I love chocolate but my other true love is coffee! Do you drink your coffee black? I am in awe of all you that do. It seems so cool and edgy to order a black coffee. I wish I could too, but I’m a coffee wimp! Don’t get me wrong I love my java, but I’ve got to add some sweetness and creaminess and make it more like a dessert. I’m addicted to my coffee creamer and I’ve been known to take it along with me to Dunkin Donuts, no joke 🙂 So here is my love of coffee, chocolate, and creaminess in cookie form! I’ve also sprinkled on some crushed candy cane on some, and coconut on a few others so a few incredible flavor combinations- any peppermint mocha lovers out there??

Another great quality of these shortbread cookies is you can make the dough ahead of time. Just roll it into a log, wrap and freeze. When you’re ready to make your cookies, just thaw, slice and bake- and there you go- fresh and ready to serve!

I hope you love these as much as I do!

Mocha Shortbread {Grain-Free, Gluten-Free, Paleo}

2 cups almond flour
1/4 cup arrowroot powder
1/4 cup cocoa
1 teaspoon espresso powder (such as Medaglia D’Oro)
1/4 teaspoon celtic or Himalayan sea salt
1/4 cup coconut sugar
1/2 cup pastured raised butter (such as Kerrygold, softened or palm shortening)

Chocolate Ganche:

1/3 cup chocolate chips
1 + tablespoon coconut milk (full fat)

Preheat oven to 350 degrees F.
Combine and mix the almond flour, arrowroot powder, cocoa, espresso powder, salt and coconut sugar.
Add the softened butter and mix into the dry ingredients until a dough is formed.
Place the dough on a piece of parchment paper and roll into a 2″ log.
Wrap the log up in the parchment and chill thoroughly in the fridge (or freezer), about 1/2 hour.
Once chilled remove the log and slice into 1/2″ cookies and place them onto a cookie sheet.
Bake at 350 degrees F for 10 minutes, remove and let cool.
Meanwhile in a double boiler (or in saucepan over a larger saucepan with water) melt the chocolate chips and coconut milk. Add more coconut milk if needed to reach desired consistency.
Dip half of each cookie into the ganache and place on a parchment lined cookie sheet, sprinkle with candy cane or coconut if desired, then chill in the fridge until the chocolate it set.

Chai Spiced Sugar Cookies

on December 21, 2015April 10, 2017 By Kelley 2 Comments

These adorable sugar cookies have a hint of chai spice and are topped with a coconut butter and honey glaze. They also happen to be grain-free, gluten-free and paleo, but you’ll never guess, because the are scrumptious!

Sugar cookies are a big part of our family holiday tradition. I remember many Christmas’ in my younger years rolling out the sugar cookie dough with my mom. My hair would be covered with a dusting of white powder, and the floor would be a mess with heaps of flour strew about. My fingers would be coated with sticky dough as I grabbed the next cookie cutter to make another batch. My mom often made angels and I always made horses. I may have been the messiest sugar cookie maker in the land, but those cookies came out beautifully, topped with sugar icing and sprinkles galore!

I knew I had to make an awesome grain-free sugar cookie that would bring back the nostalgia of my childhood sugar cookie making days. I made a mess and I loved every minute of it! Flour (almond this time!) was in my hair and on the floor just like the good old days 🙂

I even upgraded these sugar cookies by adding a chai spice mixture to the batter which compliments the coconut butter honey frosting. These would go amazingly well with a cup of tea!

Don’t be afraid to serve these beautiful and tasty cookies to all your guests- they’ll never know they are not the real deal!

Chai Spiced Sugar Cookies

These delectable and adorable sugar cookies have a hint of chai spice and are topped with a coconut butter and honey glaze. They also happen to be grain-free, gluten-free and paleo!

2 cups almond flour
1 pasture-raised egg
1/3 cup coconut sugar
1/4 teaspoon Himalayan salt
1/4 cup grass-fed butter ((or ghee))
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon cardamom
1/8 teaspoon cloves
1 dash black pepper
1/3 cup coconut butter ((icing))
1 tablespoon honey ((icing))
1-2 teaspoons coconut oil ((amount depends on desired thickness of icing))

Preheat oven to 350 degrees F.
In a large bowl mix the almond flour, salt, cinnamon, ginger, cardamom, cloves, and black pepper.
In a small bowl mix the egg, butter, and coconut sugar.
Add the wet ingredients into the dry ingredients and mix until combined.
Place the dough onto a sheet of parchment paper on a cookie sheet and flatten the ball with your hand. Place a sheet of parchment on top and roll out the dough.
Place the cookie sheet with the rolled out dough (between 2 sheets of parchment) into the freezer.
After 15 minutes remove the dough and use your selected cookie cutters to make your cookies. Place the cookies directly onto the cookie sheet. (If dough becomes too soft simply stick back into the freezer for a few minutes, then work quickly to cut the remaining cookies.)
Bake at 350 degrees F for around 10 minutes, remove when edges just begin to brown.
Remove when the cookies are cool, top with icing.
To make the icing: In double broiler (or in a small saucepan within a large saucepan that contains some water) heat the coconut butter, honey and coconut oil until smooth and melted. Do not over heat.
Add more coconut oil if needed to thin out the icing. Spread onto of the cooled cookies and top with sprinkles if desired.

Stuffin’ Muffins {Grain-Free & Gluten-Free}

on December 20, 2015April 2, 2021 By Kelley

This grain free stuffing tastes just like the glutenous version, but is heavy on the veggies, and comes in cute muffin shapes for perfect personal portions!

Do you call it stuffing or dressing? Hailing from the Northeast, my family refers to it as stuffing, but whatever you choose to call it, it’s a necessary item at any holiday feast.

Growing up I always requested the infamous “stuffing in a box,” and my mom would break out the Pepperidge Farm and whip me up my favorite stuffing. She would also make an “adult” version with cranberries, and maybe some apples and sausage, but I liked the good old simple kind. It was light and fluffy, bursting with herb and buttery flavors and I loved it!

As I grew up, my taste buds did too. I’ve tried all the other fancy adult stuffings, and I like them, don’t get me wrong, but I still have a special place in my heart for the boxed version. For the holiday season this year I wanted to make a healthy grain free stuffing that fell somewhere in the middle between the adult and child version; a stuffing that everyone at the table will enjoy! This recipe is loosely adapted and inspired by the Rachel Ray version- which are great! I also included a link in the recipe section to Grain Free Stuffing from Danielle Walker at Against All Grain (awesome blog! great recipes!), and her’s includes a recipe to make your own bread.

Stuffin’ Muffins {Grain-Free & Gluten-Free}

1 loaf of almond bread (7.5” x 3.5”, I used Simple Mills Artisan Bread Almond Flour Mix Or make your own-Recipe from Against All Grain:/ (Will yield around 4 cups of ¼” bread cubes., cut into cubes)
3 macintosh apples (¼”, peeled and diced into cubes)
2 cups of turnip (¼”, peeled and diced and roasted*)
2 cups of celery root (you may substitute parsnip, or do 4 cups of either turnip, parsnip,or celery root, ¼”, peeled and diced and roasted*)
2 ribs of celery (chopped)
1 yellow onion (diced)
1 ½ cups to 2 cups of chicken or veggie broth
2 eggs
4 tablespoons butter
1 bay leaf
¼ cup of fresh parsley leaves (chopped)
2 tablespoons of poultry seasoning
salt and pepper to taste

Place the bread cubes on a cookie sheet and dry them out in the oven at 200 degrees for about 15-20 minutes, or until they are dry like bread crumbs.
Preheat oven to 375 degrees F
Place the diced turnip and celery root on a greased cookie sheet or roasting pan, and coat with olive oil (I used a mister) and sprinkle with salt and pepper.
Roast the root veggies for about 45 minutes, or until fork tender and golden brown on the edges.
Meanwhile heat a large skillet over medium high heat, and add the 4 tablespoons of butter and the bay leaf.
Add the onions and celery, and cook a few minutes until translucent.
Add the apples and seasonings (poultry seasoning, salt, pepper).
Cook for about 5 minutes or until all the ingredients are softened.
Turn off the heat, then add the dry bread cubes and roasted root veggies, and mix.
In a separate bowl whisk 1 ½ cups of broth and 2 eggs (use 3 eggs if your eggs are not large).
Pour the egg and broth mixture evenly over the bread and veggie stuffing and mix to coat evenly. The broth should moisten the mixture, but do not add so much that it become soggy.
To test the consistency see if you can make a ball of stuffing in you hand that will hold its shape. If it doesn’t add additional broth until it does hold its shape.
Grease a muffin tin generously with butter.
Scoop the stuffing into the muffin tin and compact it tightly by pressing down with your hand so it will take the muffin shape and hold together.
Bake in the oven at 375 degrees for about 15-20 minutes, or until golden and crisp on top.
Remove and allow to cool for best removal.
Use a knife to loosen the muffin by running it along and down the sides. (I found it best to loosen the edges with the knife, then I used a fork to lift up the muffin out of the tin.)
If needed you can them place them on a pan to reheat in the oven.
*Additional tips- It may be best to bake one muffin as a test to make sure they hold shape before you bake the entire batch. If you are having trouble getting the muffins to hold shape upon removal, make sure they are cooled first, try adding more broth or an additional egg to the mixture, and make sure you compact the stuffing tightly into the greased muffin tin.

Chocolate Squared Cookies {Grain-Free, Gluten-Free, Paleo}

on December 17, 2015April 10, 2017 By Kelley

These Chocolate Squared cookies are loaded with chocolate goodness, crispy on the outside and soft and melty in the middle thanks to a secret ingredient. You will never know they happen to be gluten-free, grain-free, dairy-free and paleo.

Everyday this week has been a different cookie experiment in my kitchen. Cricket has been keeping her eye on the oven watching cookies go in…and cookies come out….and next batch in…and out….

In all this cookie experimentation I can’t seem to get beyond my true and undying love for all things CHOCOLATE, so here I bring you ANOTHER chocolate cookie! lol. I’m sure you’re not sad about that though, are you??

This particular cookie experiment began in a red velvet direction. I had researched the science behind red velvet- what’s in it and why it turns red. Do you know? Well I had no idea that it was the reaction between the cocoa powder, baking soda, and vinegar that turns the cake red! Now-a-days the cocoa we buy had been alkalized, and will not produce the red color when it reacts with the baking soda and vinegar so many modern day red velvet confections are simply dyed that way, whether with artificial or natural dyes.

But another interesting tidbit that I learned it that this reaction that takes place also is what gives red velvet it’s mouth watering, delicate and moist texture. After reading this I was sold. So today’s cookie is, in fact, red velvet in disguise, and heavy on the chocolate! My kinda cookie.

They were a big hit in my house and I am sure they will be in yours-be sure to make a double batch 😉

Chocolate Squared Cookies {Grain-Free, Gluten-Free, Paleo}

1 cup almond flour
2 tablespoons cocoa
⅓ cup coconut sugar
1 pasture raised egg
2 tablespoons grass-fed butter (or ghee or palm shortening, softened)
1 teaspoon vanilla
½ teaspoon apple cider vinegar
½ teaspoon baking soda
dash salt
⅓ cup chocolate chips (I use Enjoy Life)

Preheat the oven to 350 degrees F.
In a large bowl combine the almond flour, cocoa, baking soda and salt.
Mix the softened butter with the coconut sugar, egg, vanilla, apple cider vinegar.
Mix the wet and dry ingredients together until the dough is uniform then mix in the chocolate chips.
Scoop 1 heaping tablespoon of dough per cookie and drop them onto the cookie sheet.
Bake at 350 degrees F for about 8-10 minutes.
Let cool before removing from the cookie sheet.
Makes 10 cookies.

Green Bean Casserole {Grain Free, Dairy Free, Paleo}

on December 15, 2015April 2, 2021 By Kelley 8 Comments

This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You’ll never guess it’s gluten-free, grain-free, dairy-free, and paleo! (Yes, the Cream of Mushroom Soup recipe is Dairy Free!)

My absolute FAVORITE dish of the Thanksgiving Day feast is the Green Bean Casserole. I wait in anticipation all year for this dish and then eat the leftovers for the entire month of December then make it AGAIN for Christmas! That is how much I love it. Really.

When I decided to clean up my diet I knew this was one dish I’d have to sacrifice. It’s made with canned cream of mushroom soup and french fried onions that have a buttery and crisp bread coating (yum.. mouth watering!), and the only “healthy” ingredient is the green beans. Truly, the veggies are just a way to get more creamy and crunchy goodness in every bite.

I decided that there was no way I couldn’t at least try to replicate this dish in a healthy way, and I set out with great determination and resolve.

Cricket put on her new chef’s hat too and accompanied me in the kitchen for all the trials and tribulations. I offered her a few green beans to show my gratitude but she turned up her nose and looked at me as to say “Um, no… I’m waiting on the turkey!”

And guess what- it was a huge success! This dish has all the creaminess, thanks to the cashew cream, and crunchiness, from the grain-free coating on the fried onions. And yes, I have been eating the leftovers EVERYDAY since, and plan to make it again for Christmas 🙂

HERE IS THE LINK TO THE CREAMY MUSHROOM SOUP (DAIRY-FREE): CREAMY MUSHROOM SOUP

Green Bean Casserole (Dairy free, Grain Free, Paleo, Vegan)

This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You’ll never guess it’s gluten free, grain free, dairy free, vegan, and paleo!

1.5 lbs french green beans ((1 bag, cut them into 1/2))
3 cups Creamy Mushroom Soup ((only use 1 cup of broth to make a thick condensed soup))
1/2 teaspoon Himalayan salt
1/2 teaspoon black pepper
1 tablespoon coconut aminos ((or Worcestershire sauce))
1 cup French Fried Onions

Preheat oven to 350 degrees F.
Heat water in a large sauce pan over high until it reaches a simmer.
Add trimmed and cut green beans to the water and cook a few minutes just until they turn bright green, but still crisp.
Remove the green beans immediately and drain.
In a large bowl combine and mix 3 cups of creamy mushroom soup, the blanched green beans, coconut aminos, salt and pepper, and ½ cup of french fried onion.
I recommend letting the green bean mixture sit for about 10 minutes, and some water may separate out. Simply pour it out of the bowl.
Next, pour the mixture into a greased casserole dish and cover with foil.
Bake at 350 for about 30 minutes or until green beans reach desired tenderness. (I prefer them on the crispier side.)
Remove foil and sprinkle the remaining ½ cup of french fried onions on top, increase oven temperature to 425 degrees and move to a high rack in the oven for a few (3-5 minutes), or just until the top is golden brown and crisp.

This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You'll never guess it's gluten-free, grain-free, dairy-free, and paleo! (Yes, the Cream of Mushroom Soup recipe is Dairy Free!) — This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You’ll never guess it’s gluten-free, grain-free, dairy-free, and paleo! (Yes, the Cream of Mushroom Soup recipe is Dairy Free!)

Chocolate Lace Cookies {Grain Free, Gluten Free, Paleo}

on December 13, 2015April 10, 2017 By Kelley 2 Comments

These gorgeous rich, buttery, and chocolatey cookies look incredible and happen to be grain and gluten free!

Christmas is 2 weeks away and it’s time to start churning out the Christmas cookies! My family’s cookie traditions include biscotti, Italian drop cookies, and the good old sugar cookie, rolled out and cut into familiar Christmas shapes and coated with sugar frosting and sprinkles. They are all excellent in their individual ways, but this year I set out to create some new cookie traditions with two requirements, first that they must be festive and fancy, and second they must be grain free and use healthy ingredients only. Oh- and one more very important point is that they must taste SO GOOD that the most discriminatory cookie eater, ie Santa, must love them!

We always left cookies out for Santa when we were young, as well as a glass of milk to wash those cookies down. Being the avid animal lover that I am, I always made sure we had carrots out for the reindeer too 😉 In the wee early morning hours I would sneak down and check to see if the cookies had been eaten, milk had been downed, and of course that the carrots had been nibbled on. For me, it was the ultimate proof Santa and his furry flying friends had made it down my chimney, and I would light up with joy!

I am so excited to carry on this tradition with my family, and celebrate the spirit of Christmas, and to make sure Santa stays healthy and fit by eating only the tastiest and healthiest of cookies.

So today I bring you the elegant Chocolate Lace Cookie. These cookies are gorgeous, buttery, rich and are easy to make with only 6 ingredients including almond flour, honey, coconut sugar and blended with rich butter (please use pasture/grass-raised butter, read why HERE).

They come out crisp, almost like a butter toffee, and begin to melt in your mouth upon your first bite. I love them, the hubby loves them, Cricket wishes she could love them (don’t worry she doesn’t get left out, she gets her own doggie cookies) and Santa is going to adore them!

Chocolate Lace Cookie {Grain Free, Gluten Free, Paleo}

These gorgeous rich, buttery, and chocolatey cookies look incredible and happen to be grain and gluten free!

1 cup almond meal (grind almonds in a high speed blender)
pinch salt
2 tablespoons cocoa
1/2 teaspoon vanilla
2 tablespoon honey
1/2 cup coconut sugar
5 tablespoons butter or ghee (pasture-raised such as Kerrygold)

Preheat oven to 350 degrees and line a cookie sheet with parchment.
Combine the butter, coconut sugar and honey in a saucepan over medium heat.
Whisk the mixture until smooth and melted and remove from the burner as it begins to simmer.
Add the almond flour, pinch of salt, and vanilla and mix to make a dough.
Use a spoon to scoop about a tablespoon of dough per cookie and space them at least 2” apart (they spread).
Bake at 350 degrees for 10-12 minutes and let cool 10 minutes before removing. They will harden as they cool.
Store in airtight container to keep crisp.