Raw Grasshopper Pie

This is a slight variation from my "good girl key lime pie". Same type of base and filling, just different flavors. When I was little we used to frequent a local restaurant which doubled as an ice cream parlor.....everything homemade and delicious! It was always a treat because not only did they have, in my opinion, the best mint chocolate chip ice cream ever,....but they made homemade grasshopper pie! For those of you who don't know...grasshopper pie is basically mint chocolate chip ice cream on top of an oreo crust....Yes....it's amazing! So, I set out to recreate a beloved memory of childhood....seems easy enough:) I am not a raw eater or a vegan...I do eat raw veggies, fruits, and nuts, and use a food dehydrator, but don't think that I'm one of those people who eats raw oats and flax oil for breakfast...(not that there's anything wrong with that), and says to fellow friends,"Oh this is sooooo amazing! Try it!!" as they nearly throw up in their mouths! I like a gluten free pancake, and turkey bacon, and eggs any day of the week! But, however, I do fully endorse healthy eating as a lifestyle, and coconut sugar infused desserts on the weekend:) So, with all that being said....yes, this is a raw dessert....does it taste like the real thing.....you be the judge. I am pretty stinkin sold! Again, I like food to taste like food, who doesn't? So don't think I'm deranged and it really taste like dirt.....it really is yummy!!!! If you love chocolate and mint....and more chocolate....give this a try!!!!!

For the crust
2c. raw almonds
4 medjool dates
2tbls. cocoa powder
2tbls. coconut oil
1/4-1/2tsp. peppermint extract(start small then add as needed)
Combine all ingredients in a food processor until it reaches a fine crumb consistency
Pour into a 5or 7 inch round pan...I used a 7. Press down until the whole pie pan is covered.
For the filling
1 ripe avacado
4tbls. coconut cream( this is just the cream skimmed off the top of coconut milk in the can)
1/2c. raw cashews(soaked in water for 1 hr.)
1/4-1/2tsp. peppermint extract(again start small add more slowly)
1/4c. xylitol
4-5packets stevia
2tbls.cocoa nibs or chocolate chips
Combine all ingredients, except chocolate chips, in food processor....make sure to drain the water off the cashews first. Let it run for about 5 minutes or until completely smooth. Once mixture is smooth and it's to your liking, add chocolate chips or nibs and pulse to combine. Pour mixture over the crust and freeze for 30 minutes if serving that day. You can store leftovers in the fridge, but my favorite consisitency is stored in the freezer....it does not freeze like ice...it will still be very pliable even overnight:) I topped mine with shaved chocolate and cocoa nibs.

Doughnuts!!! So good you could go nuts!

Ok excuse the Willy Wonka title, hahaa but I couldn't resist. When you think of doughnuts, you don't really think of them being a semi healthy option for breakfast....I mean...it's a doughnut, right? Wrong! This doughnut recipe is essentially a pancake!..And a protein packed one at that! Ok, allow me to explain. Basically this doughnut recipe came to me one day while I was assembling my pancake mixture..which contains mostly almonds and a little flax..I hadn't added the milk yet, and saw the dryer, more pliable dough and had a crazy idea. Cook em without the added milk, and roll them in powdered xylitol and cinnamon instead of my usual butter and honey pancake topping. What a glorious realization!!! These are easy and delicious! They taste sooooo good you would swear they were severely unhealthy! But they're not!!!! Enjoy!

Makes roughly 20 donut middles( If you want to make them like real doghnuts with the holes...good luck...my version is faster)
For the dough
2c. gluten free flour ( My blend is 1c. almond meal 1/2c. tapioca flour 1/2c. millet flour)Update: I have also subbed 2tbls. coconut flour in place of millet and it worked wonderfully!
1tsp. baking powder
1/2tsp. baking soda
1/2tsp. sea salt
1 packet stevia
1/4c. plain greek yogurt(omit or use some pumpkin or sweet potato puree if your dairy free)
1tbls. flax meal
2-3tbls. water
or 1 egg...nix the flax and water
Coconut oil

Combine flax meal and water together, or egg if using. Add in yogurt or veggie puree or neither if you prefer. Combine dry ingredients and add to flax/or egg mixture. Dough will be sticky. Coat your hands with coconut oil and pinch small pieces of dough off one by one and flatten into small discs with your palm. Or you can roll them into small rope shapes and they look like little french toast sticks!!! :) (my favorite) Heat a pan on medium high and add one tbls. coconut oil. When oil is heated, add the doughnut shapes. Cook on each side about 2-3 minutes, or until browned and cooked through.Immediately dip into cinnamon sugar mixture:)

Cinnamon "sugar" topping
1/4c. xylitol or coconut crystals ( pulse it in a coffee grinder to powder it)
1tbls. cinnamon
Mix together in a shallow bowl or a plate
Note: Ultimately, you use less oil, than you would to make pancakes, not to mention the butter and honey or syrup you put on after....so all in all, these are just as calorie/sugar friendly as pancakes if not better! Remember xylitol (made from birch not corn) and coconut crystals are very low glycemic. Even more so than honey:) So these may taste like they are a sinful treat, but they are packed with protein from the almonds and flax. Serve with a protein smoothie or some eggs and you're set!:)

Genevie's Butter Pecan Ice Cream

ICECREAM!!!!!!!!!!!!!!!!! Everybody loves it....not too many people will shun away from this delightful and happiness inducing treat! Unless, of course you're dairy intolerant, freaked out by soy, or just plain don't wanna pay $7 for a pint of coconut milk ice cream:/....which I'm sorry to say contains antifreeze:/ They all do...but that's another subject! The solution, is but a coconut milk can and an ice cream maker away! This is a pretty basic recipe that can be added to with any flavor under the sun....this one happens to be my second personal favorite...mint chocolate chip being the first:)

Serves 8-12
For the ice cream base
2 cans coconut milk( full fat...I like thai kitchen the best)
1c. almond milk
1/4c. xylitol or coconut crystals
4-6 packets stevia to taste( I use sweet leaf brand because it does not contain fillers like maltodextrin)
1tbls. vanilla or 2 real vanilla beans(middle scraped out, pods discarded)

For the pecans
1c. chopped raw pecans
2tbls. butter or coconut oil for dairy free
1tsp. sea salt
Melt butter in a pan, add pecans and sea salt. Cook until pecans are light brown toasted.
Add everything into an ice cream maker and voila!

Note: If you do not own an ice cream maker you can still mix everything together except the pecans...put the mixture in a freezer safe container, ice trays are ideal because the mixture just pops right out...then once it's almost frozen, pop it into a high speed blender and blend until smooth. Then add the chopped pecans after. This obviously won't yield the exact consistency of an ice cream maker, but it will get the job done:)

5 Minute Chocolate Bars

Easy, peezy, just plain simple recipe! This post doesn't need an intro....it speaks for itself.....it's a chocolate bar.....it's easy.....and it takes 5 minutes.....nuff said! Here's how to do it!

This makes one chocolate bar
1/4c. unsweetened cocoa powder
2tbls. melted coconut oil
1tbls. honey
1packet sweet leaf stevia or a few drops of liquid stevia

Combine all ingredients very well...Keep stirring! You may need to add in a little almond milk depending on the sweetener you used. I used the stevia packet so I needed some almond milk. Just add bits at a time until it's slightly thick, not runny at all! Mine was like a ball of cookie dough when I was done. Shape it into a bar shape or whatever shape you want, and place in the freezer for 5 minutes. Enjoy! I chopped mine up and used as chocolate chips in some almond butter cookies:) These would also be amazing with some celtic sea salt sprinkled on top, or with sliced almonds. Get creative!

Update!!!! If you shape into little balls and bake them for 5-7 minutes in the oven, they are like fudgy brownie bites!!!! Delicious!

Zucchini "Tots"

I have been on a "tot" kick lately. Trying to find substitutes for something as delicious as a golden white potato is near to impossible. But, since my family has nearly nixed the awesome root of deliciousness out of our diet, compensation is needed! Nothing will ever quite replace a crispy french fry, or a fluffy white potato steaming with butter and chives, or the more kid beloved, tater tot, but there are foods that can easily sub as a fun finger food, that is kid friendly and satisfies the craving for handheld munchies:) This is where the creativity can soar. I love cauliflower, zucchini, yellow squash, broccoli, butternut squash, the list goes on. These are all things that I have found to be a helpful transition into this healthy little world I am trying to create. Mind you, as i said before, there is no real substitution for the white potato itself, but these lists of veggies have claimed a spot in my weekly menu because of their versatility and all around yumminess. Even a veggie you may not be particularly fond of can surprise you if you cook it the right way:) So here is the first of my veggie finger food attempts. Next will be spaghetti squash:)

Makes about 18 mini zucchini "tots"
Preheat oven to 400
2c. grated zucchini( I used my grating blade on my food processor)
2 eggs
1/2c. almond meal
1tsp. sea salt
1/2tsp. garlic powder( you can add any kind of herb or flavor you like)
2 pieces cooked turkey bacon crumbled

Grate zucchini. Once grated, squeeze the excess water out in a dish towel. (Don't skip this or they may come out soggy) Combine all ingredients in a bowl. Pour into mini muffin pan and bake for 10-15 minutes on 400 until golden brown. If you don't have a mini muffin pan, you can use a regular muffin pan, but don't fill them up all the way. They will be more like zucchini patties but will still taste the same. The point is bitesize finger food, so I recommend the mini:)
Note: My brother who despises zucchini liked these a lot! Try this same recipe with cauliflower. It is done the same way:) And is very delicious:)

Chicken and Broccoli "Alfredo"

Who doesn't love alfredo sauce?! It's rich, it's creamy, oh so comforting and delicious. Traditional alfredo sauce is made with butter, flour, and heavy cream, and cheese....it's just not a good situation:/ So in hopes of getting a healthier option without sacrificing texture or flavor, I turned to Google! I heart google! I typed in " vegan alfredo sauce", and after filtering through quite a few that used tofu, I found one that was made with...drumroll.........CASHEWS! Of course cashews, why didn't I think of that?! If you've ever worked with the cashew, it shouldn't surprise you how well they work in this recipe! They are so so helpful! I use them to make fudge, raw filling for my key lime pie :) :)...a parmesan cheese sub in my caesar dressing....and now alfredo sauce! The list goes on and on! Needless to say one of my favorite nuts and kitchen staples for sure. My family was wowed by this recipe. They could not believe it contained no butter, heavy cream, or cheese!! Just wonderfully awesome cashews, some almond milk, and salt and pepper! That's it! Don't be skeptical......try it.....you'll love it!

Serves 4-5

4tbls. coconut or grapeseed oil

1 1/2 lbs. chicken breasts cut into small chunks

1 head of broccoli

1 bag frozen green peas

1/2 onion

3 cloves garlic

Heat the oil on medium high. Add in the onion and garlic and cook 1-2 minutes. Add in the chicken and cook until completely done. Add in the broccoli and peas and turn heat down to low. Cook covered on low while you make the sauce:)

Sauce:

3/4c. raw cashews ( soak them in just enough water to cover them for about 30 minutes)

unsweetened plain almond milk ( I haven't measured this. I usually just pour enough to make the cashews creamy)

salt and pepper to taste

After soaking the cashews for about 30 minutes, discard the water and place cashews in a food processor. Add salt, pepper. Stream in almond milk until it becomes creamy. If it gets too runny, you can always add a few more cashews....if it's too thick, add more milk:) Once completely blended, add to the chicken and veggie mixture. Stir until everything is completely coated. Again, feel free to add more milk if you like it very saucy. Serve with cooked spaghetti squash instead of noodles:)

Date Walnut Muffins

These little protein packed beauties were adapted from elanaspantry.com. She uses all almond flour which I love, but sometimes I like to try my luck with coconut flour and see what kind of results it yields. I knew Elana's recipe was delicious because my friend Sara had just made some the other day.But, being that my diet consists of quite enough almonds, I wanted, at least for today, to use coconut flour. Or at least half and half:) These were a great afternoon snack for my son who insisted that they were cupcakes! Ha, it won't be long before he figures out the charade....that cupcakes and muffins really are two separate entities! But for now, to him, cupcakes and muffins are synonymous.:) I'll enjoy that while it lasts! :)

Makes12 muffins
1/2c. almond meal or blanched almond flour
1/3c. coconut flour (coconut secret is the best..it's $5 on amazon)
1/2tsp. baking soda
1tsp. baking powder (if you're completely paleo just up the soda to 1tsp.)
1/2tsp. celtic sea salt
1/3c. honey
1/4c. grapeseed or coconut oil
4 eggs
1/2c. chopped dates
1/2c. chopped walnuts
Preheat oven to 350
Combine dry ingredients. Combine all wet ingredients then add to the dry. Stir in walnuts and dates. Pour into muffin cups or greased muffin pan and bake for 15-17 minutes depending on the size of the muffins.
Note: If you don't want to do muffins, you can always pour the batter into a 8x8 baking dish then cut into bars:)

Cinnabons!!!!

Usually when I get a recipe in my head, it doesn't leave me alone until I actually get in the kitchen and make it......kind of like a song getting stuck in your head. So this week, the food part of my brain was focused on cinnamon rolls. Warm, gooey, cinnamon bliss! My past attempts at cinnamon rolls have resulted in very dense, crumbly, circular bricks, that tasted fair, but just didn't cut it texture wise. Kind of like my past biscuit attempts. But, I recently came up with a delicious gluten free biscuit recipe that is finally worthy of a post.(coming soon)They are super easy, light, and buttery. So I thought, why not make the cinnamon rolls out of my biscuit dough?? Well it was a success. What a winner! These peel apart just like the real deal that I remember from childhood. And it gets better! These aren't filled with tons of butter and sugar. The filling is made from a little butter, honey, molasses, and unsweetened applesauce!!....and obviously....CINNAMON! The only thing that would take these to the next level would be a packet of yeast. The yeast adds a little more rise, and a slight chewier texture. I try to steer clear of yeast for the most part, but sometimes you just have to have it. It makes for insanely good pizza crust and sandwich bread. So with that said, I will be trying a yeasted version very soon just to weigh the difference. But for now, these are simply wonderful, and craaaaaazy good! Ok that was redundant :D

Makes 10-12
For the dough:
2 1/4c. gluten free flour blend ( I used  2c.almond flour, 1/2c. tapioca flour )
1tbls. baking powder
1/2tsp. baking soda
1 packet stevia, or 2tbls. coconut sugar or sucanat
1/2tsp. sea salt or celtic sea salt (my fave)
4tbls cold butter
1/4. plain greek yogurt( if you don't want to use yogurt, you can sub more almond milk)
2 egg whites...or 1 white 1 whole egg
2-4 tbls.. almond milk

For the filling:
2tbls. butter
1/3c. unsweetened applesauce ( usually one container of a six pack is 1/3c.)
2tbls. honey
1tbls. blackstrap molasses
1tbls. cinnamon

Combine first five ingredients. Cut butter into small chunks and with your hands, crumble it into the flour until it has a crumbly texture. Add in remaining ingredients, and mix with a fork until just combined. Shape the dough into a ball. Place on a floured sheet of parchment paper. Roll dough into a rectangle shape about 1/4 inch thin. I usually sprinkle the parchment and the dough with tapioca flour.

For the sauce, heat a saucepan on medium heat and add butter. Once butter is melted and begins to sizzle add the rest of the ingredients. Stir until it thickens slightly. Take off the heat and pour most of the sauce, (reserving some for the topping), onto the dough. Spread the sauce evenly over the dough leaving the edges bare. Gently roll the dough, starting at the end closest to you. I use the parchment to help me roll. So it's kind of like roll, then peel, roll, then peel. Get it? Once it's completely rolled up, cut it into 1 inch pieces and place on a baking sheet Bake for 10-15 minutes. I added a little greek yogurt to my reserved sauce and blended it so it would be extra creamy:)You could also add coconut cream:) Pour sauce over warm rolls and enjoy!
Note: You can also add nuts and raisins to the filling. I may try some pecans next time:)

Cinnamon Caramel Apples

I make pancakes about twice a week. They are my favorite breakfast!! I usually just drizzle some honey on them and I'm a happy camper, but for my birthday breakfast:) I decided to up it a little:) So I did an apple cinnamon, caramel sauce! Yuuuuuuuuummy!!! I mean really? A little butter, honey, and milk, and it is for real caramel yall! So delicious and took pancake bliss to a whole nother' level!

Serves 4

4 small organic apples, or 2 large ones

2tbls. butter

3-4 tbls.almond milk

4tbls. honey

1tsp. cinnamon

pinch of salt

Chop apples into small chunks

Melt butter in a pan on medium heat. Add in almond milk, honey, cinnamon, and salt. Stir until it thickens a bit, then add apples. Simmer until apples are slightly tender, or longer if you like them completely soft.:) Enjoy!

Note: I used this recipe the other day and topped it with oats, some butter and honey. Put it in the oven until oats were browned and crunchy. Delicious! Like caramel apple granola!

PF Changs....THAT'S RIGHT....PF Changs Orange Peel Chicken

WOW!!!! This was amazing!!!!!I could have sworn I was at PF Changs tonight. It's been over 3 hrs. since dinner and I am still a little stunned at how identical this tasted to their orange peel chicken! If you've ever had it, you know how delighted I must feel right now to have recreated it. It's all in the sauce, and boy was it delectable! I made enough for my whole family tonight, so if you are only cooking for two you could decrease the recipe by half, and still have some leftovers:):)

Serves 6
6 boneless chicken breasts
1 1/2tsp. sea salt
1c. coconut flour
1/2c. coconut oil
Cut the chicken into small chunks. Place chicken in a large bowl, then sprinkle with sea salt and coconut flour and toss to coat completely. It will be just a light dusting. Heat 3tbls. of coconut oil on medium high heat. Once oil is hot, add the chicken and cook until browned on both sides. Repeat in batches until all the chicken is cooked. Set aside.

The sauce:
2tbls. coconut or grapeseed oil
6-8 green onions chopped
4tsp. garlic chopped
Peel from half an orange, cut into small slivers
1 1/2c. tomato puree
4tbls. chili sauce (you can find this at world market or your grocery store in the ethnic food section. It's a spicy japanese sauce)
2tbls. braggs liquid aminos
1/4c. honey
3/4c. water
juice of one orange
Heat the oil medium high and add onions and garlic and orange peel. Add remaining ingredients and bring to a boil. Once boiling turn completely off and let it sit on the stove. It will thicken slightly. Toss with chicken and serve over a fluffy bed of quinoa:)
Note: You could use any protein you want, shrimp, beef, or even tofu instead of chicken:)

Craaaaaaaazy Good Girl Key Lime Pie

This past week was mine and my sister Aprill's birthday. I had an entire weekend of dinners and desserts planned for the glorious birthday festivities. Not only did I finally come up with the perfect fudgy brownie recipe....which I will share soon:D....but at Aprill's request, I also made a key lime pie. Now key lime pie can be tricky, cuz some people like theirs a certain way, or from a certain place. But I was intent on making one not only dairy and soy free, but with natural sweeteners and mostly...don't freak out....RAW! Yes a raw key lime pie....no ooey, goopey, nasty condensed milk, no egg yolks, no keebler graham cracker crust! Just natural, pure ingredients, that made me feel good about even having some for breakfast....yes....key lime pie for breakfast!! So now that I've hyped it all up, you be the judge. I promise this recipe will not disappoint!

For the crust:
2c. raw almonds
1c. medjool dates
1tsp. cinnamon
1tsp. lemon juice
1tbls. coconut oil or melted butter

For the filling:
1 very ripe, but not browned, avacado (trust me you can't taste it!!)
1/2c. raw cashews, soaked in water for at least 30 minutes
1/2c. coconut butter ( I make mine in the vitamix with just 2c. raw unsweetened coconut and blend it on the highest speed until creamy)
1/4c. raw coconut sugar, xylitol, or sweetener of choice. ( I used coconut sugar, though next time I will try xylitol, as the coconut sugar gave the filling a slight brown color)
4-6 packs stevia
juice and zest of 4or 5 small limes ( you can always add more if you like )
A note about coconut butter: If you don't have or don't want to bother with the coconut butter, you can sub another 1/2c. of raw soaked cashews. These ingredients are mostly interchangeable.

To make the crust, blend first four ingredients until fine. Add coconut oil. Once combined, pour into a pie plate, and press the dough until it reaches to the upper sides of the pan. Now at this point, you can go on to make the filling and assemble the pie if you want to keep it completely raw. Or, you can bake the pie crust at 350 for 7-10 minutes if you want a real cookie like crust:)
To make the filling, place all filling ingredients into the food processor and blend until creamy. If mixture is too thick, add some almond milk until desired consistency is reached. Be careful not to add too much as this will make the pie runny:) Pour filling into cooled crust. I topped it with decorative lime wedges and some sprinkled coconut sugar:) Refrigerate until ready to eat. This pie can live at room temp, but it's much better cold:)

Strawberry Fluff Pie

I made this on a whim yesterday just to see how it would turn out. I've been toying with the idea lately of a homemade ice cream cake,of course with good, wholesome ingredients. And since my birthday is just around the corner, and a mint chocolate chip ice cream brownie cake would just be the best dessert ever, I decided to try my luck with a raw strawberry pie using the same method. I realize not everyone is a mintaholic like me, therefore, strawberry was the tester. But come birthday week, the strawberries are out and the mint chip is IN! This really turned out surprisingly well and the base is very versatile. At room temp, it would be an amazing cake frosting, and frozen, it's a delectable, ice creamy pie! For this I did a raw chocolate larabar crust, but for my birthday version, I think I'll do a healthy brownie base:) After all, it is a birthday:)

For the fluff:

3/4c. coconut butter( this is just raw unsweetened coconut flakes that have been ground in the vitamix or a food processor into a nut butter form. Takes about 5-10 min. You can purchase it, but it's so simple to DIY. The end product, once mixed with other ingredients DOES NOT TASTE COCONUTTY! I PROMISE! )To get 3/4c. you'll probably need close to 2 cups of coconut. I just dumped it in then measured after the fact.

2c. frozen strawberries 

1/2 frozen banana

stevia to taste ( I used 3 little tablets)

If you have a vitamix, use the tamper to press the frozen berries in with the coconut butter. If not, you can use a food processor, but you'll have to process in batches, as the mixture is very thick and it makes a good bit. That's it! Now you can either use as a fluffy strawberry icing, or assemble into a frozen pie using my chocolate  cookies as the base (recipe found on blog) If you are doing the pie, once you've made the chocolate cookie base, press them into a 9'' circle pan lined with parchment. Then top with fluff. Freeze for at least 30 minutes to set. You can keep it in the freezer or the fridge. It holds it's shape pretty well at room temp too:) Once it is set, I like to slide it off the parchment onto a pretty plate. Will post pics soon. It was gobbled before I had a chance to photograph:(
Note: If you really don't feel comfortable with coconut butter, you could probably sub 1c. cashew cream, which is simply cashews soaked for at least an hour in water, then blended along with some of the soaking liquid to make a cream. This has worked very well with some other frozen pies I've made, but I wanted to try the coconut butter, and see if I favored one over the other. Answer: I feel the coconut butter held up a little better at room temp:)

Super Yummy Party Crackers

These little babies are deliciousness! They are very easy to make and each batch makes about 40 crackers, which is about the same amount you'd get if you spent tons of $$ buying them at the store. And you can control what goes in them! You can flavor them any way you want. My favorite is with fresh herbs like rosemary and thyme, but I made a version the other night that was for a guacamole dip and they were awesome too!

1 1/2c. almond meal
1/2tsp sea salt
2tbls fresh herbs or 1tbls. dried herbs
1tbls. olive oil
1 egg
2tbls. water
Preheat oven to 400
Combine all ingredients together and stir until a ball forms. The dough will be a little sticky so you can coat your hands an the dough with olive oil before rolling out. Roll the dough out thin onto a piece of parchment paper. Cut into small squares or whatever shape you like. The dough doesn't have to be completely cut, just make an indention so they cut easily after they cook. Bake for 7-10 minutes until golden. Really watch them because they can burn very easily, so start at 7 minutes then go from there:)
Note: If you want more of a spicy mexican flare, you can sub 1tsp. garlic powder, 1tsp. paprika, 1/2tsp. cumin and 1/2tsp. cayenne pepper instead of the herbs:) Of course you can also add some real cheese or almond cheese for an even better cracker! I think I'm gonna get some little fish cut-outs and make them into goldfish crackers for the kiddos next time:) Pics to come soon!

Carrot Cake Larabar

The possibilities for larabars are ENDLESS! It's really just a matter of what you have in your cabinets and how far you're willing to go to experiment. Plus, it's one of those recipes where the base stays the same, so you know it's pretty much gonna be delicious no matter what else you put in it. The carrot cake version has become another favorite. The carrots make them very moist, and the cinnamon and pumpkin pie spice just scream FAAAAAAAALLLLLLL! Yes, I realize it's still August, but fall is in the air as far as I'm concerned, and the fall flavors AND my knee high boots are about to be in full swing! As a matter of fact, next week will be a perfect time to make my friend Mindy's "Raw Pumpkin Pie"@biteoflifeblog.com. But, for now, carrot cake larabars;)

Makes about 20 small cookies
1c. raw almonds
1/2c. medjool dates, pitted
1tsp. cinnamon
1/2tsp. pumpkin pie spice
1tsp. vanilla
1/2 a large carrot
Combine all ingredients in food processor until fine.
Note: If you want to add raisins, or unsweetened coconut, that would be delicious I'm sure. And as for the amount of carrot, if you find it needs a little more, then add it. I only added half a carrot because I didn't want them to be too moist:)

Peppermint Patti Larabars

Well these are just my new favorite thing! I have ALWAYS been a fan of chocolate and mint. Mint chocolate chip ice cream reigns supreme over all other ice cream flavors...and as a child, my mother would've passed up just about any other dessert for one peppermint patti! They were her FAVORITE thing. Of course she no longer eats them, so hopefully, this recipe will make her peppermint patti lovin self happy:) Really, I don't know why it's taken me this looooooong to make a chocolate mint version of a larabar...DUH! I'm gonna need major concentration not to eat the whole batch myself....or I can just swim a few extra 100 yards tonight:) Oh good my children are up from their naps....problem solved:) :)

Makes about 20 small cookies
1c. raw almonds ( or almond meal if you want a smoother consistency)
1/2c. pitted medjool dates ( I get mine from Sams, they are $7 for 2 lbs!)
2tbls. cocoa powder
1/8-1/4tsp. mint extract ( start small as mint is very strong)
Combine all ingredients in food processor until fine
Note: if you're using another brand of dates that are drier in texture, you may need to add some coconut oil to the mix, or you can soak the dates in warm water for 10 minutes then drain before processing:)

Cauliflower Pizza Crust

I know, I know, I'm a little obsessed with pizza crusts, but they are so many different varieties and ways to make them great! I promise this will be the last one I blog, at least for a while:) This was just so surprisingly good that I wanted to share. I was completely unaware that cauliflower pizza crust even existed until a couple weeks ago, I was searching for one recipe and stumbled onto this one. This crust, to me, is an easy and figure friendly alternative to an everyday pizza crust. It does not have the same texture or feel as regular crust, but holds together well and is just something a little different....and sometimes you just need different:) My son actually eats this without noticing the difference....however,it is not husband approved. He liked it, but all in all would rather have my regular gf crust.I can't hold it against him, my regular one is very yummy! So let's just call this crust what it is and be done with it.....a girlie crust. Don't try to sneak this under your pizza loving husbands nose, cuz he will notice, but for us ladies, it's a winner! I think this would make a great appetizer or you may even be able to pass it off as a snack for the kiddos:) Try it, it can't hurt!

Makes 1 crust
2c. riced cauliflower (to do this simply pulse cauliflower in a food processor until it's crumbly and fine.)
1 egg
1c. almond meal
1/2tsp. sea salt

Steam the riced cauliflower for about 5 minutes until slightly tender. Then drain onto a dishtowel, and squeeze all the excess liquid out. This is the most important step, do not skip it!! The cauliflower must be dry!
Mix all ingredients together, once mixed, place on a parchment lined baking sheet and work crust into a 8-9 in. circle or square, whatever you want. It doesn't have to be perfect, just make sure it's not too super thin or super thick. Bake at 425 for 10-15 minutes or until slighty browned. Top with desired toppings and then place under a broiler just to melt any cheese. Voila! Please excuse the pic, this was a diving attempt to get a quick shot before the rest was devoured:) But you get the idea:)

Easy Paleo Pizza Crust Using Coconut Flour

Today is Monday, and that means my refrigerator and cabinets are looking pretty bare. So it's always fun and exciting to see what I can scrounge up to feed the kiddos. No really, I find it a little thrilling,....nothing in the house, and still able to make something delicious out of the limited ingredients presented.....sheer excitement! So I was looking in the fridge and spotted some leftover spinach pesto, coconut flour, and sure enough, just enough almond cheese. Pizza it is! This crust is so ridiculously easy, you might not believe it. Coconut flour has a unique taste and texture, but does not taste like coconut! In fact, my dad, who despises coconut, likes this crust:) It bakes very well and holds up, even when topped with sauce, cheese and veggies.This definitely does not take the place of my "Friday night pizza" crust recipe, but for a quick and easy lunch, or dinner, it's a winner! If you are paleo or just wanting something grain free for the moment, coconut flour is a wonderful solution. Not to mention it's high fiber and protein content! It's happiness all around:)

1/4c. coconut flour
1/4tsp. sea salt
1/2tsp. baking powder
3tbls. flax meal
1/4c. + 3tbls. water
olive oil for coating hands and dough

Combine flax meal and 3tbls. water and stir until slightly thickened. Add coconut flour, salt, baking powder, and remaining 1/4c. water. Stir until mixture is wet, then pour out onto counter. Coat the dough and your hands with olive oil. Shape into a circle and place on desired pizza pan. Roll out or press with hands into the pan to form about an 8 inch circle. Top with whatever you like and bake at 450 for 10-15 minutes:)

Note: Most almond cheese, unless it's homemade, contains some brown rice flour, so if you are completely paleo, then you'll have to adjust the toppings to be friendly. We are not paleo, therefore, I used almond cheese:) You could easily top with some homemade pesto and tomatoes, which I have done, and it's just as fabulous, but this one was for my kids, thus the cheese:)
This crust is so versatile, feel free to add a tsp. of italian herbs or garlic powder to the mix, or to completely change it up for a sweet tooth, top with cinnamon and honey for a cinnamon toast pizza:)

Delectable Gluten Free,Dairy Free, Chocolate Chip Cookies

I've done enough experimenting to know that not just any gf flour will yield a perfectly awesome cccookie.I've tried many, and it's been disappointing making batch after batch, and everybody always says..."yeah, they're good". But they were never GREAT! Not like store-bought, lard filled, sugar filled GREAT. Which of course seems virtually impossible if you're not willing to use any of that in your cookie! My husband is the toughest and most helpful critic at our house. That's not saying he turns his nose up at healthy desserts and treats, because he tries and likes/loves most everything I make. But he is very aware of my goal, which is to create healthy meals, snacks, desserts, etc...without the "health food taste". This recipe looked and sounded good, so I tweaked it a little, of course, and boy did it surprise this girl! And my hubby??? He was shocked and amazed at the deliciousness of this cookie. His exact words were "OMGah!! I could eat that every night!!" which of course, we won't, but that was his way of saying that I had nailed this recipe.:) Thank Goodness!!!!

 They are crispy on the bottom, chewy in the center, and just so scrumptious!

Makes 25 cookies
Preheat oven to 375
2c. blanched almond flour or almond meal will work as well ( you can also use 1/2 oat flour 1/2 almond flour but you may need to add a little more butter as it's more dry)
1tbls. flax meal
1/4tsp. baking soda
1/4tsp. sea salt
1/2c. coconut crystals
3 packs or dropperfulls of stevia
1/4c. water
1/3c. coconut oil, or REAL butter (melted) if you can tolerate dairy...(no fake stuff!!!)
2tbls. vanilla
1/2c. chocolate chips

• Combine dry ingredients. Mix in butter, vanilla, and water and stir until it forms a soft dough. Roll cookies into small balls and flatten with your hand. Place on a parchment lined baking sheet and bake at 375 for 8-10 minutes.

The One....The Only....Gluten Free, Yeast Free Pizza!

Well honestly, I can't believe I've waited this long to post my pizza recipe, but I just HAD to have pictures before I could post, and it's been a while since we've last eaten this delectable delight:) I have been making homemade pizza for about 7 years, and when I first started, I was using home ground winter wheat, which made the pizza taste similar to grainy circles of cardboard at best! Then I switched to rye and wheat which made a small difference, but not enough to jump for joy.Then, about 4 years ago, I started exploring the gluten free realm. In short, our son was having some allergy issues, and it made tons of difference when we switched. That was all the motivation I needed! At first, I probably made pizza every weekend, trying out new flour blends, store-bought bags, anything that claimed to be delicious. I really enjoy the thrill of trying something new, and especially enjoy using my family as guinea pigs! I think they enjoy it too! The fact is, there are LOTS of pizza recipes out there....yeast, no yeast...gluten free, dairy free...ones that endlessly knead the dough, let the dough rise...prebake...I mean, it can be flat out confusing....I just wanted to make pizza every couple of friday nights! And I didn't want to be in the kitchen for 5 hours kneading and rolling and baking and topping....so after many, many experiments...and a couple of crumbly failures later, I finally developed a recipe that my family loves, and is super easy and delicious. Grant it, it's not as convenient as dialing a number and having it delivered to your door, but it is much healthier, and HOMEMADE! And homemade, is best! So pizza lovers rejoice!  It is possible to have yummy gluten free pizza:)

Mashed Cauliflower

Mashed cauliflower is something that probably doesn't quite make it to the table that often in most homes. Mainly because, I believe, cauliflower isn't the most popular of vegetables. It's a little misunderstood. Poor cauliflower:( But recently, it's earned it's place at the dinner table, by being a pleasant alternative to mashed potatoes. It is super creamy, rich, and definitely a great alternative. Try this healthy sidedish on your family, you may never go back to potatoes:) Or at least you'll have another super yummy side to add to the weekly menu:)

serves 4

1 head cauliflower

chicken broth

sea salt

2tbls. butter

Pour enough broth to come up about halfway on the cauliflower and bring to a boil. Cook until very tender.

Place cooked cauliflower in a food processor with a small amount of boiling liquid. Just enough to get a creamy consistency. Add butter and sea salt to taste. You could also add garlic if you like.

Sara's "Fried" Chicken

This chicken is amazing! If you're from the south, or just southern at heart, you will love this recipe! It's lightly coated with almond flour, then pan fried in coconut oil,which doesn't make it taste coconutty, so no worries for you coconut haters out there:) So yummy! Try this on your toughest food critic, and just see if they can resist!

2lbs. chicken, breasts, thighs and drums(or whatever part you like best)
2 eggs
1c. almond flour
1tsp. paprika
1tsp. garlic powder
1tsp. sea salt
1/2tsp. black pepper
1/2tsp. dried thyme
1c. coconut oil
Preheat oven to 400
Heat oil in a large frying pan at medium-high heat
Mix together dry ingredients
Whisk the eggs, dip the chicken in the egg, then in the dry ingredients. Coat well
Place the chicken in the pan and cook about 2-5 minutes on each side, until brown.
Place chicken on a drying rack on a sheet pan. Make sure chicken is spaced. Place in oven for 15-20 minutes until cooked through. Serve with some veggies and mashed cauliflower! Recipe to come!:)

Heavenly Strawberry Scones

My mom probably didn't think of herself as the "happy baker mom" while we were small, but nevertheless, I remember being greeted many a morning by delicious homemade muffins, pancakes, or breads. Most of them came from a box, but were still technically worthy of the title "homemade",because it was "made at home". She did great for the information and resources she had then, and I'm just grateful I wasn't forced to eat cereal or poptarts every morning lol!:) My favorite of all these, was the strawberry muffin. They're just pretty hard to beat in my book. I did, however,change the muffin status to a scone because they cook faster than a muffin. This recipe is made with wonderful coconut flour. It is low in calories, and high in fiber. Oh how I like coconut flour! I have made these before using blueberries, but when I went to make them the other day, I was saddened to find no blueberries in my fridge, but spotted the last of some lonely strawberries just waiting for the spotlight! They were moist, sweet, and the strawberries just took them to a whole nother' level! I made these the night before a trip, and took them as a "waiting in the terminal" snack.....well, I probably ate 4 waiting to get on the plane, but considering it was my lunch AND dinner for that day, I didn't feel too bad about it:)  Go make some now! That way you can have some for a snack, then again for breakfast!

Greenie Bites

I love greens+ products! Their green powder is amazingly nutrient dense. Although it doesn't always go down easy. It has a very strong flavor making it almost impossible to give to a child! So, I decided to do what the greens+ people did.....put the powder in the form of a bar and actually make it taste good! I made a small batch of these little bites and my son devoured them! And yes, he gets very picky pants sometimes. These are definitely cheaper to make than buying the bars themselves. The powder is around $30, and an entire container makes roughly 35 bars!! Greens+ charges $30 for 12 bars in a box So it's quite a better deal to DIY!)
The original bars do not contain chocolate, I did them both ways and they both were amazing, but obviously, the chocolate LOOKS more appetizing, so I would start with that one if your little ones are freaked by green:)

Homemade Turkey Sausage

Homemade sausage is something I never really thought to do. Although now that I have, I can't believe I waited this long to try it! It really is amazing and simple. The original recipe came from my friend Sara, who is our paleo guru. She made it for us one night and we were hooked! I had to change around some of the spices for my hubby because he's not a huge sage fan, but the idea behind anything homemade is that you call the shots. Use whatever spices you like. It can be sweet, spicy, bland, whatever you want. That's the beauty:) We like ours a little sweet:) You could sub ground beef for the turkey, but to me, the turkey is more tender so it makes it more juicy and flavorful.
makes 15 small patties
1lb. organic ground turkey
1/2tsp. poultry seasoning( you can always add whatever herbs you like, I just use poultry seasoning because it's what i have on hand most of the time and it has the flavor we like)
1tsp. sea salt
1/2tsp. black pepper
1tbls. mustard
2tbls. blackstrap molasses(omit if you don't want any sweet flavor)
Combine everything in a bowl. Shape into small patties or links...and cook on a medium-high heat skillet, about 2-3 minutes on each side until cooked through. I always cut one in half to judge the others.

The "I'm Not Spending An Arm And A Leg For Crabmeat!" Crabcakes

Right off the bat, excuse the pic...it was rushed and a little out of focus, but it gets the job done:)
This post is a little off my norm as far as posts go. But I wanted to share this recipe, because.....these are SOOOOO DARN GOOD! Now I love crab as much as anyone, but let's be real, Im not gonna pay an arm and a leg for a lb. So, I decided to substitute the crab....I know, who would do such a thing??! Well it worked! Instead of buying lump crab which is a bit $$$, I bought tilapia...which is roughly $6 a lb. I'm quite sure another white fish would work in this recipe. But again, tilapia is the cheapest I know of so far, but if you try something different please share!:)
Makes 8 "crab"cakes
1lb. fresh tilapia fillets (3-4 pieces of fish) you can get your fish market to steam it or you can pan sear it right before combining.
1egg
3tbls.vegannaise ( this is a vegan mayo, if you don't have it,sub olive oil. I did this the other night and it worked great!)
2tsp. old bay seasoning
1/2tsp. sea salt
2tsp. fresh lemon juice
2tsp. dijon mustard
1tsp. braggs liquid aminos
2 dashes hot sauce(I use cholula)
Mix these together, set aside
In a separate bowl:
1/2c. fresh bread crumbs( I use leftover bread that I've baked, but you could use any gf bread or even ezekiel bread. Yo could also use 1/4c. almond meal 1/4c. flax meal as well. Run it through the food processor until it's fine crumbs)
1tbls. fresh cilantro,chopped (or parsley if you don't like cilantro)
After tilapia is cooked, break into small chunks and add the bread crumbs and cilantro. Once combined, add the rest of the ingredients and mix well. At this point, you could form patties and cook them, but I like to freeze mine for about 15 minutes, so they are easier to work with. Preheat a skillet on medium-high heat. Add 1 tbls. grapeseed or light olive oil to the hot pan. Cook about 2 minutes on each side or until golden brown. Serve plain with lemon juice or with Cilantro chimichurri (as follows)
1 small bunch fresh cilantro
1/4tsp sea salt
1/4tsp. black pepper
2tsp. lime juice
1clove garlic
1tsp. honey
1/4c. olive oil
combine in food processor until emulsified
If you like a more creamy type dressing, sub 2tbls. greek yogurt, and 2tbls. vegannaise for the olive oil:)

The Perfect Gluten Free Sandwich Bread....Finally!!!

Well as of right now I am doing a happy dance in the kitchen! Lol! I really cannot describe to you how long I have looked for a gluten free bread recipe that actually held up to sandwich scrutiny. We're not big sandwich eating people, except for the Sunday night Egg Sandwich....which is a pretty big deal at our house. Thus, the glorious eggs needed a bread worthy enough. I have made many loaves over the years, they all turned out pretty, and for the most part tasted great. But all that seems to disappear when you're trying to assemble a tower of eggs or turkey on seemingly wonderful bread that is crumbling piece by piece. And then you realize that you have to search....again....for the RIGHT recipe. I was doing just that today and stumbled upon a new website,thankfully! I read some of the reviews, all stating this bread to be IT! So, I gave it a shot, and boy was it worth it! I did change around some of the flour, not too much, and used honey instead of sugar. So if you've been looking for a simple gluten free bread that will hold it's own come sandwich time, this is it!. I'm sure the eggs will be thrilled!
Makes 1 loaf
11/4c.almond meal or almond flour
1c. tapioca flour
3/4c.millet flour
2tsp. xanthan gum (DO NOT OMIT)
1pckg. hodgson mill yeast or 2tbls.
1 1/4tsp. sea salt
2tbls. honey
3tbls. olive oil, coconut oil, or melted butter
2eggs
3/4-1c.warm water ( I always start with the least, then add if the batter is dry, but usually 3/4 is perfect!)
Beat the eggs in a stand mixer with the whisk attachment or handheld until frothy, add in the rest of the liquids, make sure your water is warm, not hot! switch to paddle attachment.
Combine dry ingredients, then slowly add into mixing bowl (you can use a hand held if you don't have a stand mixer, but the mixing time will have to be doubled) Turn the speed to high then beat for 2 minutes. The mix should resemble cake batter. Pour batter into a greased loaf pan. I only had a 9x5, but next time I will use a smaller one to get a higher loaf. This bread rises very well, but is more wide than high. To help the bread rise, heat a small cup of water in the microwave until it boils slightly and there is steam coming off the top. Place dough, uncovered in the microwave with the steaming water. Let it rise for 40-50 minutes or until the dough has reached the top of the pan. Preheat the oven to 400,place the bread in for 10 minutes, then cover with foil for remaining 20-25 minutes. Obviously not all ovens are the same. You may need to cook yours longer or shorter. The original recipe said to cook for 40 minutes, mine was done in 30.The bread should have a golden brown color all over and sound hollow when tapped. Leave it in the pan about 10-15 minutes, then remove it and place on a cooling rack. DO NOT CUT INTO THE BREAD! As much as you may want to, let the bread cool completely before cutting. This allows the inside to get firm, if not, the bread will be too moist and fall apart when cut:) Bon appetit!

Chewy Honey Cookies

 My friend Sara made a version of these for us one night and I fell in cookie love. She used walnut oil, but since I didn't have any,I used coconut oil. I adapted these from elanaspantry.com chocolate chip cookie recipe. She uses a LOT of almond flour, which I happen to love for baking. Almond flour is so versatile and can be used in just about anything. Blanched is usually best for cookies, but I have used both blanched almond flour, and almond meal(simply ground up almonds) and my results were not different enough for me to really care. I use whatever I have on hand, and today, I had almond meal. She also uses a lot of agave nectar which I have completely turned away from due to the recent discoveries about it's fructose levels. So I used honey instead. These cookies are chewy and sweet, and a treat you can feel good about because not only are they naturally sweetened, but protein packed. They are delicious without chocolate, but of course, even better with it! Give em a try with your favorite tea or coffee:)

2c. almond meal or blanched almond flour
1/2tsp. baking soda
1/4tsp sea salt
1/4c.honey
2tsp. vanilla
6tbls. coconut oil or butter melted (my family prefers butter, but I adore the coconut oil)
1/2c. chocolate chips or cocao nibs optional, but, come on!:) (again I prefer the nibs here, but family prefers c.chips. If you really want cccookies, then obviously,use chocolate chips:)
Combine dry ingredients. Melt butter(or oil) and immediately combine with honey and vanilla so that the honey is slightly warmed and thins out a bit. Combine all ingredients. Shape into small or large discs and bake on the top rack of oven @350 for 5-8 minutes. Mine came very close to burning today....they were on the middle rack:/...so make sure they are on the top:) The cookies will be brown along the edges and still soft and gooey in the middle. Once out of the oven let them cool before eating....I know...yeah right!....but really, if you can resist, letting them cool will let the honey and butter solidify allowing for best results:)

Coconut flour cinnamon buns

These cinnamon buns were a big hit at our homegroup last night. When cooking gluten, sugar, and sometimes grain free, it's almost impossible to please everyone, especially if some people aren't used to the different textures and flavors that you or your family are accustomed to. Understand, these are not chewy, flaky, ginormous, pillsbury like buns (although I do hope to find and replicate such a recipe one day:) These are made with protein and fiber rich coconut flour,(does not taste like coconut) and they are super moist and buttery. Definitely a sweet alternative to the average cinnamon bun:) And we all got an extra kick of protein and fiber! Yay! Everyone enjoyed them, and they were gone before we knew it:( Time to get back in the kitchen:)

3/4c. coconut flour
1/2tsp.baking powder
1/2tsp.baking soda
1/4tsp. sea salt
1/4c. coconut oil(melted)
3 eggs
1/4c. coconut crystals, or sucanat
2tbls. raw honey
Mix all dry ingredients together. In a stand mixer or with a hand held, beat the eggs, crystals, honey, and oil. Add in dry ingredients until combined. Batter should thicken considerably as coconut flour absorbs a LOT of moisture. Place dough in refrigerator for 1 hour or even overnight. This makes it easier to roll out.
For the filling:
1/4c. butter
2 tbls. raw honey
2tbls. blackstrap molasses
2 tsp. cinnamon
Melt everything together in saucepan
preheat oven to 350
Remove dough from fridge. Lightly oil 2 sheets of parchment paper. Place dough inbetween 2 sheets, and roll out into a medium sized square shape. Fill the entire square with filling. Carefully roll the dough up jelly roll style. Cut with a knife, or floss(i like floss). Place cinnamon buns on pan. Press them down a bit so they have a nice circular shape. Bake at 350 10-13 minutes. I ended up with a little filling leftover and used it as the icing as well, but you could make a coconut cream icing that would probably be incredible!

Copycat Bonefish Grill Salad Dressing

Ok, so over the last few months I have reeeeeeeally been trying a lot of copycat recipes. Mainly because 1. It's always better to cook things yourself....2.You know exactly what's in it,  and you can make it personal so it fits your families dietary needs. Bonefish is probably one of my favorite places to eat out. We don't eat out a lot, but Bonefish is a special treat I get excited about. And in my opinion, their house dressing is superb! I use a different acid than bonefish, they typically use orange juice, and frankly, I never have orange juice in my house, so I subbed fresh lemon and lime juice.My version is also a little creamier, which we happen to like. Any lettuce would be thrilled to partner up with this dressing! So enjoy! Even if you don't think this comes close to bonefish, it's still pretty darn good and worth a try:)

2 tbls. xylitol or honey(I have used both...either one works great)
3tbls. water
2tbls. apple cider vinegar(you can also sub red wine vinegar)
1 large clove garlic
1tbls. dijon mustard
2tsp. lime juice
2tsp. lemon juice
1 tbls. fresh cilantro
1/2tsp. dried basil
1/4tsp. sea salt
1/2c. olive oil
Put all ingredients in food processor until everything is combined
You may need to add more oil depending on your taste.....this amount has worked great for me:)
I didn't have hearts of palm or pumpkin seeds handy, so I tossed our salad with some raw sunflower seeds, carrots, and cashews....Deeeeelicious!

Taste Like Grits To Me!

Grits.....growing up, we almost NEVER ate eggs without grits....they go hand in hand. Although over the the last few years, my family has pretty much reached a complete corn boycott. Don't judge me yet....I enjoy a nice homemade bowl of popcorn about once or twice a month. The fact is, corn just doesn't digest well.And it's also the main ingredient in livestock feed these days, because of it's ability to fatten em' up quick!:(You may think,"So what? Who cares about digestion?" Well, truthfully, it has EVERYTHING to do with digestion. Your body should not have to work hard to digest anything. The harder our bodies have to work to digest what we eat, the more it causes our bodies to age.  Soooooooo, as southern people, or someone who simply enjoys southern food,what can you do about grits? Well friends, the answer is.....MILLET! If you're not familiar with millet it's a gluten free grain, veeeeery similar to corn in texture and color, but has quite a bit more nutrients, including protein, iron, and B vitamins. It's a delicious and easy alternative, and best of all, it cooks, looks, and tastes just like grits. If you're a grit-lover, give this a try!
serves 4-6
3c. water
1 1/2c. whole millet (NOT MILLET FLOUR)
1-2tsp. sea salt (start with 1)
4tbls. butter
Grind the whole millet in a coffee grinder until it becomes mealy. It will resemble corn meal. Boil the water, then add millet, whisking it in to avoid lumps. Turn stove to low and let simmer. Once millet has absorbed most of the water, add the salt and butter. Then turn off the stove, and let the it sit covered for about 5-10 minutes. If you like your grits thicker, this recipe is perfect, if you like them thinner, simply reduce the amount of millet to 1c. I have also been experimenting with quinoa for grits, I will post about that after I know for sure:)
Post Update!!- I have successfully used quinoa instead of millet and it was equally as yummy. The textures are almost identical. The quinoa has a little stronger flavor, but it is well worth trying! You have to grind the granules just like the millet, until it's a fine powder with small grainy bits....just reduce the quinoa to 1c. and follow the recipe above:) Happy grit-making!

Curried Cashew Chicken Salad

There is a restaurant here that has the best chicken salad I've ever had....no, p.c locals, I don't mean Cahall's, although it's yummy too.  Somethin's Cookin has a curried chicken salad that is by far my favorite thing on their menu:) Of course, I have tried my best to recreate it at home. And today I came pretty darn close:) I'm pretty sure their recipe contains mayo, as all chicken salad does, but mine actually has no mayo whatsoever. I made a homemade dressing that was even better to me than I could have hoped. If you're not fond of curry you could definitely leave it out, but personally, I love curry so it was happiness all around! Even my dad who is not a huge curry fan loved it! So that's sayin' somethin':)
1 lb. chicken breasts cut into chunks and cooked any way you like.(Ours was grilled the night before)
1 tbls. dijon mustard
1 clove garlic
1 tsp. sea salt
1/2 tsp. black pepper
1/2c. sherry wine ( I simmered it on the stove for about 5 minutes to evaporate the alchohol)
1-3 tsp. curry powder(start with one, then add more to your liking. some curries are stronger than others)
1/4c. olive oil
3 tbls. raw cashews
Combine all ingredients, except chicken and cashews, in food processor(if you don't food process it, the olive oil will not emulsify) then add in cooked chicken. process until desired consistency. If you like your chicken salad chunky, just pulse a couple times. Add in cashews last so they just get a quick rough chop. We like ours spread on some socca bread:)But it's also fabulous on a balsamic salad as well:)

My New Found Friend: Socca Bread

Today I was on one of my favorite websites pure2raw....and I had seen their recipe for socca, and was intrigued. Apparently socca is a flatbread made with beans...such as garbanzo flour, mung bean, even lentils. I didn't have any garbanzo or mung bean flour, but I did have half a package of lentils. So I gave it a shot......and oh my goodness, I was beyond wowed at this bread. Now grant it, if your expecting white and fluffy, you won't get it, but this has a nice grainy, crispy texture, that I enjoyed with some olive oil on top, then I tried honey, and of course that was amazing too. Give this a try, it's soooo easy and delicious, and fiber full!

1c. lentils

1/4c. water

1 tsp. sea salt

You can add any flavor here you like....I added some dried oregano and black pepper, next time I'll reduce the salt by half and add some cinnamon:)

Blend all ingredients in a blender or food processor

Heat 2 tbls. olive or coconut oil in a skillet in medium high heat. Pour mixture into skillet and cook for 3-5 minutes on each side til golden brown and crispy:) mmmmm mmmmmm. This was a great afternoon snack for us!

Homemade My Thai Pad Woon Sen

Me and my clan love us some thai food!And here in panama city, we are fortunate enough to have a veeeeeeery good thai restaurant.We usually get our my thai fix once a week on friday nights:) Ah happiness! But of course it's ALWAYS more cost efficient to make your own. So I figured I'd give it a try. We pretty much have all stuck to one dish, that being the pad woon sen. Traditional pad woon sen's are made with mung bean noodles(clear noodles) which you can find at any asian market or sometimes world market carries them. Now mung bean noodles are a little finicky. They do not like a lot of liquid, it tends to make them sticky, so it's very important to season each layer of this dish rather than drown it all in sauce at the end. My last attempt at these was an extreme success with the fam. They all claimed it was just like my thai, so give it a try and feel free to experiment:) I did chicken last time, but I've also done shrimp, and tofu, and they were both great!

Spinach Pesto

One day while making pizza, I realized I was out of all my herbs....I tend to kill fresh herbs before they get big, and I simply didn't have anything resembling an italian herb in my cabinet:/ Sooooo what could I use for a pesto....hmmmmm...spinach? It sounded a little odd, but worth a shot. The result was waaaaaay better than I expected, and has now become a quick and easy solution for if and when I find myself herbless:)This pesto is so yummy, I would spread it on almost anything!I've used it on pizza, as a salad dressing, and even on eggs too!:) And it's spinach! Yum!
2 handfuls fresh spinach
1 clove garlic
1/2 tsp. sea salt
1/4 tsp. black pepper
olive oil
combine top 4 ingredients in food processor, then slowly stream in the olive oil until desired consistency.
When I DO have dried rosemary or oregano on hand I've added about 1 tsp.and they make it even better:)

Date Sweetened Fudge Bites

I have been trying for a while now to make "the perfect brownie"....and I feel that I'm close! I have made them with black beans, garbanzo beans, almond meal, and they have all been very yummy. But none of them have had that true "brownie" quality. It's hard to copycat some things without adding enormous amounts of butter and sugar, which I really am not gonna do. The butter doesn't bother me, but I'd rather not use 2 whole sticks in an 8x8 pan:/ So the other day I was experimenting, again, and stumbled upon these yummy creations. They have a brownie flavor, but more of a rich fudge texture....quite delicious! I'm still working on making them more brownie like,for my hubby's sake, because a good brownie can't be beaten in his book:), and then I'll have a great fugde, AND brownie recipe:) Enjoy!

2c. pitted dates (medjool is my fave!)
11/2c. hot water
1 tbls. vanilla
1c. almond meal/flour (note: making these with another flour will yield different results, I'm sure they'd still be good, but I can't vouch for a different flour yet:)
4 packs stevia( if you don't have/orlike stevia, I have used blackstrap molasses as well and it's great. 4 tbls.)
1-11/2c. cocoa powder(we like ours very chocolatey so I use the latter amount)
4tbls. coconut oil, or melted butter. I used coconut this time
1 tsp. baking powder

Put dates and hot water in food processor let sit for 5 minutes. Add all other ingredients and blend til smooth. Line an 8x8 pan with parchment paper, pour in batter. Bake at 350 about 30 minutes. It's done when knife comes out clean. Refrigerate or freeze until completely cold. *Do not and cut them when they are warm, they will not hold up:)

Paleorrrrrrific Pancakes!!!

My son looooves pancakes:) In the last year or so I have been trying to create the perfect gluten free pancake....it hasn't been easy, since a lot of flours have risky flavors, but I finally found a winning combination that is not just for the health nut, but for all pancake lovers out there! So here they are! Enjoy:)
serves 4
1c. almond flour ( you can grind your own in a vitamix or use honeyville farms blanched almond flour)
1/2c. tapioca flour
1/2c. millet flour
1 tsp. baking powder
1/2tsp. sea salt
2 eggs
1/3c. full fat coconut milk+2tbls. lemon juice( this is optional, but i sincerely recommend it for a more REAL pancake flavor:)
water (start with 1/2c. add more if needed)
mix the eggs and the coconut milk+lemon juice together, add in dry ingredients, then the water:) Stir until smooth. Drop batter onto a medium-high heat skillet. Cook for1-2 minutes on each side, until golden brown:) Hope you enjoy these as much as we do!

The Health Nut Balsamic Spinach Salad

This is another one of my favorite salads. It's slightly sweet and tangy, and filled with all sorts of yummies!
serves1
For the salad
2 handfuls spinach
1 tsp. of each- raw cashews, almonds, sunflower seeds,
1 small carrot chopped
1/4 small tomato chopped
1/4 apple chopped
1/2 avacado cut into chunks
for the dressing
2 tbls. balsamic vinegar
1-2 tbls. honey(depends on how sweet you like it:)
4 tbls. olive oil
whisk together dressing until it thickens a bit, then taste....if it's too tangy add more oil, if it's too oily add more vinegar....I usually don't measure this part that's why it's not perfected:) for added protein you could top this with some turkey or chicken if you have any on hand:)

The Boy's Favorite Peanut Butter Smoothie

I enjoy smoothies a whole lot! I recently purchased a vitamix, and love it! So smoothie making has become even more easy and fun. "The boys" in our clan...(My hubby, my brother, my son, and might as well be our brother"E") really enjoy this smoothie. It seems to hit the spot in place of a cookie or chocolate....Don't get me wrong, cookies and chocolate have their place, but this smoothie is a fun alternative to a hefty dessert!
serves1
1c. unsweetened almond milk( or you could use rice or coconut milk too)
1 tbls. peanut butter...(I use smuckers natural because it contains no hydrogenated oils or sugars)
1 packet of stevia, or a tbls. honey
1 scoop of protein powder( we like healthy'n'fit egg white protein, strawberry flavor)
1/2 banana
1 tsp. cacao nibs or chocolate or carob chips
1/2-1c ice
blend everything until smooth....sometimes you may need to add more ice or a little more milk to reach desired consistency:) yummy!

The Egg Sandwich

My family L.O.V.E.S eggs! Any meal that involves eggs is a happy one! My bunch mainly enjoys them for dinner. You just can't beat it....scrambled eggs, omelets, fritattas, the good ole egg sandwich, any way you look at it, it's delicious.....and EASY! Sunday and Wednesday nights are the blessed egg nights, so here is one of the favorites from the thompson's egg night!
serves 4
8 local free range eggs( I get mine from tanyas garden...there2$ a dozen;)
salt and pepper to taste
8 pieces of ezekiel bread or homemade gluten free bread(recipe coming soon:)
veganaisse for after they're done( this is eggless mayo made with grapeseed oil...it's at publix in the produce section)
sometimes I'll add some cheddar almond cheese too, but it's still very yummy without it.
Drop 1tbls. unsalted butter in a pan on medium high heat....add in eggs. cook until desired consistency. place the eggs on the bread and add 1 more tbls. butter to the pan. Brown bread on each side for about a minute. When done, spread the veganaisse on the inside of one piece of bread and enjoy....then you'll be sad cuz it's gone way too fast:( serve these with some turkey bacon (applegate farms found @publix) and you got a winner!

Lemon Babies(technically a homemade larabar)

I use LOTS of almonds....LOTS! haha...and I'm constantly trying to come up with new ways to use them. So of course, recreating a Larabar is on the list. Larabars are delicious and raw, but quite expensive, so one day a few years ago, I was admiring the ingredients, and thought, "I could totally make this at home!" So I did....and they were everything I hoped they'd be. You really cannot go wrong with any flavor....I have not tried to make my favorite, cherry pie, yet, but it's on my list. This flavor is one of my favorites so far:)
1c. almonds
1/2c. dates(medjool is preferred although you have to pit them. But it's so easy to do so)
1tbls. vanilla
1tbls. fresh lemon juice
1tsp. lemon zest
Blend all ingredients in food processor until it starts to come together
Form into small discs.....and devour! I have also rolled these in some unsweetened shredded coconut....and they were awesomely delicious too!

Favorite Caesar Salad

My honeylove looooves a good caesar salad. But alas, he doesn't really eat them anymore, due to the fact that most caesar's are caked with, let's face it, TONS of cheese, not to mention the usually fatty dressing:/ I have quite a few salad recipes that I really enjoy(recipes to come later), but I fell head over heels for this salad....and so did he! Now keep in mind you can add whatever you want to this salad...but I kept mine a simple caesar for my simple salad hubby:)

serves2....or one really hungry person:)

5oz. lettuce..( I usually use half and half...romaine, and spinach, but you could do all romaine too)

1 piece of ezekiel bread, toasted and broken into small chunks

1/4c. ground almonds..( I use my vitamix or food processor... ground enough so there's no big chunks)

2 strips of cooked turkey bacon(optional, but so worth it!)

dressing: 

Juice of half a lemon

1/2 tsp. sea salt

1tsp. black pepper

1 clove garlic

1 tsp. honey

1tbls spicy or dijon mustard(i had dijon on hand)

2tbls. raw cashews

olive oil

combine all ingredients, except olive oil, in food processor or blender.

Stream in olive oil until the dressing starts to emulsify...then give it a taste! If it needs more oil, add more....if it needs more lemon, add more lemon:) Mix it all together and enjoy!

p.s.- the almonds and the cashews serve as a parmesan cheese sub in this recipe....I know it sounds weird, but the texture and flavor is amazing!

"Accidental" Amazing Lettuce Cups

We were staying out at the beach last week, and me and my mom wanted to whip up a quick, and healthy lunch for everyone. My mom decided she would cook it all, how great is she, so we quickly thought of all the ingredients we had to work with, and threw it all in a pan!The result was simple, successful, and now one of my favorite dishes.:)
1 lb. ground organic turkey or beef...(i'm sure chicken would be delicious too)
2 bell peppers...one green, one yellow
1onion
2 cloves garlic, minced
1 bag of shredded cabbage
2-4 tbls. braggs liquid aminos( this takes the place of soy sauce and/or salt.)
These are very versatile so you can make them any flavor you like....for a mexican flare add 2 tsp. chili powder and 1 tsp. cumin....I personally like to add 1tbls thai chili paste, and 1 tsp. ground ginger.
Heat 2 tbls coconut, or grapeseed oil, add in the peppers, onion, and garlic. Cook until tender..add the meat, cook until it's done, then mash it all with a potato masher, or not if you like big chunks. My family likes the meat ground fine:) Add in the cabbage last and cook for another 5 minutes on medium high. Serve with a head of iceberg lettuce and a couple lime wedges:) Bon Appetit!

Garlic Kale "Chips"

I heard about these from my friend Sara:) She said they were one of her favorite snacks, so one day I was rummaging through my fridge, I hadn't been to the store so it was a little bare....but I spotted some kale on the verge of going bad in a day or two, so I decided to try Sara's idea....I'm sooooo glad I did! Not only did I flip for these, but my hubby(who is not a kale fan) loved these! Yay for kale!!!
1 bunch of Kale leaves(no stems, they are very chewy) I do not recommend the prepackaged kale leaves...they go bad quickly and are not as soft and tasty as the fresh:) fresh is better anyway!
1tbls. olive, or grapeseed oil
1 tsp. sea salt
1clove garlic,minced
preheat oven to 425 bake for 7-10 minutes...these cook quickly so you have to watch them!

remove from oven when the leaves are still green, but a bit crispy on the edges. mmmm mmm!

Chocolate Cookies...Baked or Unbaked?

That is the question for these little chocolate beauties.:)
These cookies are so easy because everything goes into the food processor. They are rich, chocolatey, and sweetened with dates! Dates have a lower glycemic index than plain sugar, and almonds and dates together are great energy food.:)These have become some of my favorite little treats. And my kids looooove them too:)
 This recipe makes roughly 15 small cookies
1c. raw almonds
1/2c. pitted medjool dates...about 6 dates(medjool dates are moister than regular dates, and bigger)
1 tbls. vanilla extract
2 tbls. unsweetened cocoa powder
2tbls. coconut oil or melted butter( I like the coconut oil, but some of my family prefers the butter...either one tastes awesome!)
1/2tsp. baking powder(aluminum free)
If you're eating these raw you can skip adding the baking powder and just process all the ingredients:)
Sometimes when I bake these I add a few chocolate chips for yummy goodness and texture:)
Roll the cookies into balls and flatten into small discs. Bake at 350 for 10 minutes or enjoy them raw!
You could also add a little mint extract if you like that:) I sure do!

Mint Chocolate Chip Smoothie

This smoothie is my absolute favorite! It tastes incredible and has the greens you need. Trust me, not even your toughest critic will be ale to sense the green goodness in this one!:) If you're a mint chocolate chip fan...this smoothie will do the trick!

Serves 1
1/2 banana (frozen works best)
1c. unsweetened almond milk
1/4tsp. peppermint extract
1 large handful of spinach( you can use kale greens, but they have a stronger flavor so use less)
1 scoop of protein powder( i use healthy'n'fit egg white protein)
1tsp. cacao nibs(you can also use chocolate or carob chips, but cacao has more nutritional value:)
1/2-1c. crushed ice
I have also added 1/2 an avacado to this and it makes it very creamy! But totally optional:)
Blend until smooth....its better to add cacao nibs at the end so you still get a crunch:)