Mindful Parenting

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Cherry Bombs April 8, 2013

Filed under: GAPS,Recipes — Lauren @ 11:00 pm

RECIPE:

2 ¾ C blanched almond flour

½ t baking soda

½ t real salt

6 T butter

3 T honey

5 servings liquid stevia (or 1/3 C honey total)

1 T almond extract

½ C shredded unsweetened coconut

½ bag of frozen cherries/OR fresh pitted cherries

½ C sesame seeds

 

 

  1. Heat butter on stovetop until melted, add in almond extract towards the end.
  2. TURN HEAT OFF, then add honey and stevia, stir until melted.
  3. In kitchen aid add dry ingredients together, then slowly add in honey mixture until dough is well mixed. (check dough for sweetness and add more sweetener if needed)
  4. Take a small ball of dough, flatten out and wrap completely around 1 frozen cherry.
  5. Roll cherry bomb in sesame seeds.
  6. Bake cookies on 350 degrees on parchment paper for 10-13 minutes or until starting to get golden colored.

 

 

 

 

The almond-cherry flavor combo in these CHERRY BOMB cookies is very complimentary!! Biting into this sweet, chewy dough only to find a melted sweet cherry inside—there’s nothing more fun!! ;o) This WILL be a crowd pleaser, kids and adults alike!

 

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Sausage Balls with Honey Mustard Sauce April 5, 2013

Filed under: GAPS,Recipes — Lauren @ 9:34 pm

 

Honey Mustard RECIPE:

1- 12 ounce bottle of mustard (Dijon or stone-ground)

3 T raw honey

2 garlic cloves

½ C oil (I combined olive/almond/sunflower- any of these should work)

 

  1. Blend first 3 ingredients together in food processor.
  2. Using the dripping attachment, slowly add the oil into top of processor to make dip fluffy and thickened.

 

 

Serve with this delicious sausage ball recipe. These are a great appetizer or snack. We keep coming back to this simple and very satisfying recipe. We had leftovers of the honey mustard sauce and found it makes a fantastic salmon or steak marinade.

 

Raspberry-Lemon Macaroons April 2, 2013

Filed under: GAPS,Recipes — Lauren @ 9:06 pm


Makes 3 dozen large macaroons

RECIPE:

1.5 C egg whites

3 T coconut flour

3 ½ C unsweetened shredded coconut

1/2 C freeze dried raspberries (or finely chopped cherries/cranberries)

¾ C honey

2-3 servings of stevia

½ t lemon oil

Zest of 1-2 lemon

Pinch of salt

 

  1. Beat egg whites until soft peaks in kitchen aid.
  2. Add stevia, lemon oil, zest and salt.
  3. Very slowly add honey stream just until it incorporates into meringue. Do not overbeat or egg whites will ‘breakdown’.
  4. Add coconut flour once honey is in.
  5. Fold coconut and fruit into mixture.
  6. Spoon onto lightly greased parchment paper. Create a mound shape that is higher than wide.
  7. Bake on 225 degrees for around 1 hour or until slightly golden and getting crispy on top.

NOTES:

  • If you want a less chewy, more crispy macaroon, after bake time place cookies in dehydrator on highest setting for several hours until completely crispy.
  • If you want your macaroons to keep their ball shape better (and not flatten out), heat honey on stove top until it bubbles for 5-10 minutes. Then add very slowly to mixing egg whites.
  • I save my egg whites from making mayo, adding egg yolks to fresh juice-smoothies and other dishes that call for just yokes. Pastured eggs are too expensive to throw the whites away ;o)
  • This makes a lot of cookies! Freeze some for a treat later!
 

Dill Fish Cakes April 1, 2013

Filed under: GAPS,Recipes — Lauren @ 9:08 pm

Makes about 17 medium (3 inch) patties

RECIPE:

Just under 2 lbs of white fish (flounder, cod, swai, tilapia)

1 small onion- chopped

1 C celery root-shredded

4 garlic cloves

2 eggs

¾ C blanched almond flour

½ C fresh dill

½ t real salt & pepper

2 pinches of cayenne pepper

Animal fat for frying (we used tallow/butter)

 

  1. Grill or bake S&P’d white fish until moist and flaky.
  2. Sauté celery root and onion for 5 minutes on medium.
  3. Add garlic and cook for another 2 minutes.
  4. In food processor combine eggs, almond flour, garlic, ½ t salt, dill and cayenne pepper.
  5. Add cooked fish pieces and sautéed veggies to food processor pulse until just blended.
  6. Form into medium patties.
  7. Sauté patties in fat for 2-3 minutes a side over medium heat, until golden brown.
  8. Place on a plate with a paper towel to absorb excess fat.
  9. Spoon with (optional) sauce below. Serve and enjoy!

 

Creamy Dill Sauce:

1 C homemade sour cream

¼ C yogurt

Large handful of dill

¼ t salt + pepper

Juice of ½ lemon

  1. Blend ingredients in food processor. Be sure not to over blend it or it will turn into butter!

 

 

This is a fun way to experience ‘crab cakes’ without the expense. An inexpensive seafood dish that is delightfully tasty just can’t go wrong!

Freeze for a quick meal or a protein on the go, they are so well formed and not greasy you could eat them in the car! They are so yummy your kids will be begging you for more. Mine were ;o)

 

Buffalo Chicken Wing Dip March 29, 2013

Filed under: GAPS,Recipes — Lauren @ 9:44 pm

 

I cannot wait to let my husband try this recipe out! I’m certain he will not let another person touch it, once he gets his hands on it! I would never have thought this beloved football game recipe of ours could ever be a nutrient-dense snack- but this recipe tastes SO much like the ‘real’ thing I was shocked! I often keep these ingredients made in the fridge (ranch, cream, chicken) and if this is the case, this dish takes literally 5 minutes to throw together. It takes a little planning to make it happen, but you will be SO pleased you did! The result is a creamy, cheesy, mild-medium spicy appetizer that will be quite the crowd pleaser.

 

RECIPE:

2 ½ C cubed/shredded chicken-cooked

1 C homemade sour cream

¼ C Frank’s Red Hot Sauce (no GAPS-illegal ingredients)

1 C cheddar cheese- shredded

1 C crumbly blue/gorgonzola cheese crumbles

¼ C homemade ranch dressing

 

  1. Mix all ingredients together well.
  2. Put into butter-greased medium sized glass pan.
  3. Bake for 20 minutes on 350 degrees until bubbly and hot!

 

 

Dip with some fresh veggies or homemade crackers! YUM!

 

Grain-Free Fruit-N-Nut Granola

Filed under: GAPS,Recipes — Lauren @ 10:58 am

Adapted from this recipe to make it a GAPS-friendly granola

 

1 C sunflower seeds (sprouted and dried if you can)

3 C mixed nuts (any combo of almonds, walnuts, cashews, hazelnuts, pistachios)- coarsely chopped

1 C unsweetened shredded coconut

½ C blanched almond flour

1.5 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon sea salt

½ C unsweetened applesauce

½ C coconut oil

¼ C honey

20 drops of liquid stevia (or more honey to taste)

1 cup of any combination of dried cranberries, cherries, golden raisins or chopped apricots

 

  1. Combine nuts, almond flour and spices in bowl.
  2. Whisk together coconut oil, applesauce, honey and stevia.
  3. Mix the wet and dry ingredients until well combined.
  4. Spread mixture out thin onto greased baking sheets.
  5. Bake for 20-30 minutes, stirring every 10 minutes until golden brown.
  6. Add in dried fruit and let cool and crisp completely on sheet before putting in mason jar.

 

NOTES:

  • Can store room temperature, or if you eat it slowly, in fridge.
  • Have applesauce get to room temperature before combining with coconut oil so that oil doesn’t harden when it touches the cold apple sauce.
  • Watch the granola closely after 20 minutes, it will brown quickly.
  • Get creative: could add sesame or poppy seeds, or even gogi berries, cacoa nibs or dried blueberries!

 

Fruit Medley Breakfast Claufoutis March 27, 2013

Filed under: GAPS,Recipes — Lauren @ 9:52 am

Adapted from this recipe at Nourished and Nurtured (A favorite blog of mine!)

 


Apple-Pear-Blueberry Claufoutis

RECIPE:

8 eggs

3 pears- peeled and chopped small

3 medium apples- peeled and chopped small

½ C blueberries (fresh or frozen)

1 stick of butter

2/3 C homemade sour cream

2/3 C blanched almond flour

¼ C honey

SPICES: 1 t cinnamon, ¼ t nutmeg, ½ t real salt, 1 t vanilla, 1 t almond extract

 

  1. Beat eggs and spices together.
  2. Put the rest of the ingredients into large bowl and combine well.
  3. Pour into a buttered 9×13 glass pan.
  4. Bake for approx 45 minutes on 325 degrees until the center is set.

 

NOTES:

  • Store in fridge for a quick breakfast during the week.
  • Some prefer this cold as it is like a custard.
  • Could serve with coconut whipped cream or homemade whipped cream as a dessert.
  • If the pear skin is really thin, you don’t need to peel for this recipe.
 

 
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