Archives for May 2014

Cookies on Friday

Yo.

It’s Friday.

That can only mean one thing.

Time for something sweet.

And maybe* some sort of alcoholic beverage.

Are you with me?

Yes, we need something chocolate.

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An all chocolate cookie, preferably.

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Your day is looking better already.

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Plus, these are pretty much calorie-free.

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Only because it’s Friday.

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That one day of the week where calories are pretty much non-existent.

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So bake some cookies, drink a glass of wine, and watch Netflix until you drop!

Nut-Free Chocolate Chunk Cookies
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Bite sized crispy, chewy cookie chock full of chocolate chunks and made w/ sunflower seed flour for a delicious allergy-free treat! Gluten-free, paleo, nut-free, vegan option.
Ingredients
  • 2 T. sunflower seed butter
  • 3 T. slightly melted coconut butter
  • ½ t. pure vanilla extract
  • 1 large egg (1 flax egg if vegan)
  • 3 T. pure honey (maple syrup if vegan)
  • 1¼ c. sunflower seed flour (i.e. raw sunflower seeds pulverized into a flour)
  • ¼ c. coconut sugar
  • 3 T. unsweetened cocoa powder
  • ½ t. ground cinnamon
  • pinch of salt
  • 2 oz. dark chocolate, chopped
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the sunflower seed butter, coconut butter, vanilla, egg, and honey until smooth.
  3. Stir in the sunflower seed flour, coconut sugar, cocoa powder, cinnamon, and salt until combined.
  4. Fold in the chocolate chunks.
  5. Use a small cookie scoop to portion the dough out into small "mounds" onto the baking sheet.
  6. Bake for 12 minutes, or until slightly crisp looking.
  7. Let cool completely before removing from the pan.

MANGIA!!!

Another Day, Another Vegetable

I think we should have 5 day weekends, ya know, to match our five day work week.

Last weekend was absolutely heaven and I wish I could rewind and live it all over again.

Sooooooo much relaxation.

Oh, and I got to bake and cook tonsssssss of delicious food.

Lucky for you, now you get to watch me chat about it.

But that’s why you are here…because you like food…because I like food…it’s a win, win situation.

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I decided that you need to eat more vegetables.

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Sooooooo…I made you some muffins.

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Zucchini Lemon Muffins, to be exact.

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Only because we grown ups get to eat our vegetables however we want.

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Because that is the way it is.

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Doing what you want is pretty awesome.

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Any questions?

Zucchini Lemon Muffins
Author: 
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fluffy, melt in your mouth muffins zested w/ fresh lemon and packed with zucchini for the perfect summer snack. Gluten-free, paleo, nut-free.
Ingredients
  • ½ c. unsweetened applesauce
  • ¼ c. granulated stevia
  • 4 large eggs
  • ¼ c. unsweetened, vanilla coconut milk
  • ¼ c. extra-virgin olive oil
  • 2 T. pure honey
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • 1 zucchini, shredded
  • zest of 1 small lemon
  • 1 t. melted coconut butter
  • 1 t. coconut oil
  • squeeze of lemon juice
Instructions
  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, spray paper liners w/ cooking spray.
  2. In a large mixing bowl, combine the applesauce, stevia, eggs, milk, oil, honey, and vanilla.
  3. Stir in the coconut flour and baking soda.
  4. Fold in the zucchini and lemon zest.
  5. Divide the batter evenly between the muffin cups, filling each about ½ way full.
  6. Bake for 20-25 minutes. Let the muffins cool slightly before topping.
  7. In a small mixing bowl, combine the coconut butter, coconut oil, and lemon juice until smooth.
  8. Drizzle over the top of each muffin.

MANGIA!!!

American Things.

Y’all…Happy Memorial Day!

Thank you to all of those who have fought for our great U.S.A. and are still fighting for us.

It’s an honor to know that you serve our country so faithfully.

I’m about to get real Merica’ on y’all.

Pancakes.

I’ve been on a pancake kick lately.

I’m always on a breakfast kick, so ya know I just love to rotate omelets, pancakes, waffles, fruit, etc.

We are making fluffy banana pancakes w/ cooa powder + protein powder.

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Mhhhhhhhm…chocolate for breakfast…essentially.

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Oh, and don’t even think you will have that protein powder after-taste in these babies.

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It’s totally in disguise.

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Won’t even taste it.

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Plus, I practically smeared a 1/4 c. of sunflower seed butter on these babies.

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Because these are pancakes and

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we go all out.

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Amen to breakfast.

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Amen.

5.0 from 1 reviews
Chocolate Protein Pancakes
Author: 
Recipe type: Breakfast, Pancakes
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Fluffy, banana cocoa pancakes topped w/ creamy sunflower seed butter and packed with protein. Gluten-free, paleo.
Ingredients
  • 1 large, ripe banana, mashed
  • 2 large eggs or ⅓ c. liquid egg whites
  • 2 scoops vanilla flavored protein powder (I used Tera's Vanilla Goat Whey)
  • 2 T. unsweetened, cocoa powder
  • 1 packet of Truvia, optional
  • sunflower seed butter, for topping
Instructions
  1. Spray a small non-stick skillet with cooking spray and heat over medium to low heat.
  2. In a small bowl, whisk all of the ingredients together (except the sunflower seed butter), until smooth.
  3. Drop the batter by two tablespoons into the skillet and cook for 1-2 minutes, flip, and cook for an additional 1-2 minutes.
  4. Plate and serve with sunflower seed butter on top!

MANGIA!!!

Tru-Heat

Y’all.

It’s definitely summer.

Welcome back 90 degree weather.

Just in time for Memorial Day weekend.

Your breakfast should be summer themed.

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Because I say so.

Oh, and it should be guilt free.

I put my all-time fave sugar substitute in it…Truvia.

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Because we all want to fit into our bikinis for the beach.

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This is my healthified version of zucchini bread + coffee cake.

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You will love this smash-bang breakfast combo.

Plus, the Truvia gives the topping this extra crispy effect.

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It’s freaking fantastic.

Zucchini Bread Coffee Cake
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Zucchini bread meets coffee cake with a crisp coconut butter/walnut topping. No sugar in this baby, only truvia! Gluten-free, vegan option.
Ingredients
  • 2 large eggs, or if vegan, ⅓ c. water + 2 T. ground flaxseed meal (let sit for 10 minutes)
  • 1 large zucchini, grated
  • 2 c. gluten-free rolled oats
  • 1 t. baking powder
  • 1 t. ground cinnamon
  • 2 c. unsweetened, vanilla coconut milk
  • ¼ c. granulated Truvia
  • ¼ c. chocolate sunflower seed butter, or any other nut butter that you prefer
  • 1 t. pure vanilla extract
  • For the topping:
  • ⅓ c. chopped walnuts, omit nuts if nut-free and use shredded coconut
  • 2 T. Truvia
  • 1 T. melted coconut butter
  • ½ t. ground cinnamon
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking pan with cooking spray.
  2. In a large bowl, combine the eggs, zucchini, oats, baking powder, and cinnamon.
  3. Stir in the coconut milk, truvia, sunflower butter, and vanilla.
  4. Pour into the prepared pan.
  5. For the topping, combine all of the ingredients together until a crumbly mixture forms.
  6. Evenly distribute the mixture over the top of the batter.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  8. Let cool slightly, then cut into bars.

MANGIA!!!

Secret Recipe Club

Y’all.

It’s Secret Recipe Club time.

Hands in the ai-ur, wave em’ like ya just don’t cay-ur.

This week is all about Rachel Humiston, the lovely lady behind the blog, The Avid Appetite.

Rachel “claims” that she couldn’t even boil water 3 years ago…but we all know that somewhere deep inside, Rachel had some GNARLY cooking/baking skills.

Now, she shares her fabulous recipes with us on her blog…it’s a win-win situation.

Because my days are pretty jam packed w/ work I go for the quick snacks.

Enter Rachel’s recipe for Chocolate Chip Peanut Butter Cookie for One.

I mean, seriously? That had my name written all over it.

I haven’t had peanut butter since I gave it up for Lent and have felt amazing ever since.

Soooo…I substituted it w/ coconut butter. 🙂

You can basically use any nut butter in this recipe that you wish.

It’s all about improvisation, people.

I didn’t really change the recipe at all, I just substituted coconut flour to make this cookie paleo-friendly.

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What, what!

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This cookie is seriously cake-like…fluffy and chewy.

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Oh, and those melted chocolate chips w/ each bite.

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Mhhhhm you know what I’m talking about.

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And the best thing about it…it’s for you and you only.

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Single serving cookie for the win!

Chocolate Chip Cookie Cake for One
Author: 
Recipe type: American
Cuisine: Dessert, Snack
Serves: 1
 
A fluffy, chewy, warm cake-like chocolate chip cookie made paleo-friendly. Paleo, gluten-free, refined sugar-free.
Ingredients
  • 1 T. coconut flour
  • 1 T. coconut sugar
  • 2 T. slightly melted coconut butter, or any other creamy nut butter of your choice
  • 1 T. liquid egg whites
  • ¼ t. baking powder
  • ¼ t. vanilla extract
  • 1 T. dark chocolate chips
  • cooking spray.
Instructions
  1. In a small mixing bowl, combine all of the ingredients.
  2. Spray a small amount of cooking spray on a microwave safe dish.
  3. Place the dough on the dish and press down to flatten the patty evenly.
  4. Microwave for 45 seconds.
  5. Enjoy w/ a large glass of milk.