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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.

Creamy Mushroom Soup {Grain Free, Dairy Free, Paleo}

on December 11, 2015December 22, 2020 By Kelley 5 Comments

This simple Creamy Mushroom Soup only take 15 minutes to make from scratch. It’s dairy free, grain free, super creamy and hearty to warm you up on those cold winter days!

Do remember the Soup Nazi episode on Seinfeld? lol! “No soup for you!” The Soup Nazi’s soups were so coveted, I can almost imagine how good they tasted. So I set out to make a soup that is that good- Soup Nazi good! So good you gotta have it! So good that you would cry if you heard “No soup for you! Come back one year!”

Soup making actually runs in my family. My mom makes a wonderful Curry Butterut Squash Soup that is sweet and spicy and I will be sure to share that one with you sometime soon! She also makes turkey chili and chicken soup with leftovers- easy, healthy, delicious, and thrifty! I even make soups and stews for Cricket, and I will be sure to share those pup-centric recipes too. Cricket is always wondering what’s cooking in the kitchen for her! lol

Well this soup isn’t meant for Cricket, it’s for you! And it’s soooooo good. You may be surprised to learn that this mushroom soup gets its creaminess from soaked cashews and pureed mushrooms and onion, which are caramelized first for extra flavor!

It’s so rich and thick you’ll never guess its healthy and dairy free!

Creamy Mushroom Soup {Grain Free, Dairy Free, Paleo}

This simple Creamy Mushroom Soup only take 15 minutes to make from scratch. It’s dairy free, grain free, super creamy and hearty to warm you up on those cold winter days!

3 ½ cups of baby bella mushrooms (1 8 oz package, chopped)
½ cup yellow onion (diced)
2 cloves garlic (diced)
2 thyme sprigs (just leaves)
salt and pepper to taste
½ cup raw cashews (or place in hot/boiling water for 15+ minutes until soft, soaked for 2 hours)
2 cups chicken or veggie stock
1 tablespoon extra virgin olive oil
1 tablespoons of butter or olive oil

Heat a skillet over medium high heat, add butter or olive oil (don’t use EVOO b/c it has a lower smoke point).
Add garlic, onions, thyme leaves, salt and pepper and cook until onions are translucent and fragrant.
Add mushrooms and continue to cook until mushrooms are soft and the moisture from them has evaporated off, about 5-6 minutes.
Drain the cashews and place them in a high speed blender.
Add the chicken or veggie stock and blend on high until mixture is silky and smooth.
Next add ½ of the mushroom onion mixture and blend until smooth.
Pour into a serving bowl and mix in the remaining mushroom and onion mixture.
Note: If you want your soup to be fully creamy with no texture simply blend in the entire mushroom onion mixture.
Upon serving top the bowl of soup with a healthy drizzle of EVOO.

Gingerbread Hot Cocoa {Dairy Free, Gluten Free, Paleo, Vegan}

on December 8, 2015April 10, 2017 By Kelley

This Gingerbread Hot Cocoa is the perfect sweet treat on a cold winter’s day! This rich and chocolatey beverage, with hints of warm gingerbread spice, will surely get you in the holiday spirit. Best of all, it’s guilt free. (Dairy free, Paleo, Gluten free, Vegan)

Who loves chocolate out there?? This one is for you guys!

Ok….and for me too….

I love my chocolate in all forms- dark chocolate, milk chocolate, silky chocolate mouse, chocolate cake, chocolate frosting, chocolate covered-anything, and I could go on and on. But one of the best ways to enjoy chocolate is to DRINK IT!

When I say hot cocoa I don’t mean that powder stuff that you mix with water for milk to get some sort of chocolate flavored water. I want my hot chocolate to be like molten liquid chocolate- rich, creamy and chocolatey.

Like Willy Wonka’s Chocolate River! I still have dreams about swimming in that river.

This luxury beverage gets its creaminess thanks to two special ingredients- cashew milk and coconut oil. The cashew milk is much more creamy than almond milk, and now I can find it at all my favorite stores (so I don’t have to make it at home), and it has become one of my staples!

The second special ingredient is a touch of coconut oil that gets emulsified and it adds a richness and frothy texture. The coconut oil also adds a great nutritional punch with its medium-chain triglycerides that will provide you with energy as you power through that late night gift wrapping! You can read more about the awesome benefits of coconut oil HERE.

If you can’t find gingerbread spice pre-made just make your own- it’s very simple!

How to make Gingerbread Spice:

Combine: 2 tablespoons cinnamon, 2 tablespoons ground ginger, 2 tablespoons allspice, 1 tablespoon nutmeg, 1 tablespoon cloves.

You can thank me later 😉

Gingerbread Hot Cocoa

This decadent and creamy hot cocoa has the rich flavor combination of gingerbread and chocolate. You’ll never guess it’s actually dairy free thanks to a special ingredient that adds to its silky and creamy texture!

1 1/2 cups cashew milk (or almond milk)
1/2 tablespoon coconut oil
1/4 teaspoon vanilla extract
1/4 cup dark chocolate chips ((Enjoy Life brand))
1 tablespoon cocoa
1/2 teaspoon gingerbread spice ((see blog post for how to make gingerbread spice))

Combine all the ingredients in a saucepan over medium heat.

Whisk the mixture until it’s smooth and hot.

Pour the heated mixture into your blender and carefully blend on high to emulsify the coconut oil.

Serve immediately!

Sweet Potato and Beef Stew {Crock Pot, Grain Free, Gluten Free, Paleo}

on December 7, 2015January 28, 2021 By Kelley 14 Comments

This Hearty Beef Stew is the perfect set it and forget it meal. It’s healthy, packed full of flavor, and takes less than 10 minutes to throw it all together in the crockpot.

My crockpot has been working overtime lately. Truthfully, up until my son Hunter was born, it was just a large bulky annoyance that seemed to take up an entire cabinet all on it own. Then, my life was flipped upside down, when I realized that making dinner became an insurmountable task with a colicky infant. I had these idealistic thoughts of cooking in the kitchen with Hunter, while he slept peacefully in the k’tan carrier, with a smile on his angelic face. Well, that’s not quite how it went down 😉 Even when I do get him into the carrier, while bouncing up and down and shhh-ing to keep him content, and trying to measure ingredients and they spill onto the floor- it’s truly a laughable sight!

Enter- crockpot. I opened the cabinet and dusted it off, and set it to work! I’ve made soups, chilis, stews, and even a turkey breast! I throw in the ingredients in the morning and dinner’s ready at 5. It makes my life SO MUCH EASIER!

So here is my first crockpot recipe- a delicious beef and sweet potato stew! It’s simple, easy, and the entire family will love it. This recipe makes a good amount, and I freeze half of it so I have something on hand when supplies are low and I just can’t make it to the store, or don’t have time.

I made my own beef bone broth (recipe HERE), but if you don’t want to take the time to do that I recommend you purchase a beef bone broth that is made with grass fed cattle, such as this one by Bone Broths Co. You can read more about the benefits of pasture-raised beef HERE.

So break out your slow cooker and get your stew on!

Sweet Potato and Beef Stew {Crock Pot, Grain Free, Gluten Free, Paleo}

This Hearty Beef Stew is the perfect set it and forget it meal. It’s healthy, packed full of flavor, and takes less than 10 minutes to throw it all together in the crockpot.

2 lbs beef stew meat (preferably grass fed, cubed)
2 cups beef stock
2 tablespoons olive oil
1 large sweet potato (sliced into cubes)
1 medium white onion (diced)
3 garlic cloves (minced)
1 can of whole tomatoes (large)
3 carrots (sliced)
4 celery ribs (sliced)
2 bay leaves
5 sprigs thyme
salt and pepper to taste

For additional flavor you can saute the onion and garlic in 2 tablespoons olive oil first, then add the the crock pot.
Add all the ingredients to the crock pot and set on high for 1 hours, then turn it down to low for an additional 4 hours.