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PB & J Coconut Flour Protein Pancakes!

PB & J Coconut Flour Protein Pancakes! | Nutrition & Recipes | Scoop.it
Creating health and happiness one dish at a time!
Kathy Heidebrecht's insight:

3 tablespoons coconut flour (21g)

1 tablespoon vanilla  protein powder (10g)

1 heaping tablespoon ground flaxseed (10g)

1/2 teaspoon baking powder

⅛ teaspoon salt

⅔ cup egg whites

1/4 teaspoon pure vanilla extract

1 tablespoon unsweetened almond milk (or other milk of choice)1 packet stevia (divided) (or 2 teaspoons of another sweetener of your choice)

1/2 cup frozen raspberries (65g) (divided)

1 tablespoon natural peanut butter

 

Serving size: entire recipe Calories: 319 kcal Fat: 9g Carbohydrates: 25g Sugar: 5g Fiber: 14g Protein: 33g

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Steve Kingsley's comment, May 31, 2013 6:37 PM
Thanks for the recipe - will try it with Sugarlesse!
Steve Kingsley's curator insight, May 31, 2013 6:37 PM

Thanks for the recipe - will try it with Sugarlesse!

Steve Kingsley's curator insight, May 31, 2013 6:38 PM

Thanks for the recipe - will try it with Sugarlesse!

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BEST Gluten-Free Banana Pancakes

BEST Gluten-Free Banana Pancakes | Nutrition & Recipes | Scoop.it

These are hands down the BEST banana pancakes that I've ever had!

We tried these in July 2014 and didn't even need syrup.  The batch only made about 9 small pancakes. (1/4 cup batter each) which was perfect for our family of 3. 

Kathy Heidebrecht's insight:

Ingredients

1 mashed banana

2 eggs

1/4 cup coconut sugar

1 Tablespoon vanilla extract

1/4 teaspoon almond extract

11/2 cups blanched almond flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

coconut oil

 

Instructions

Combine the mashed banana, eggs, coconut sugar, vanilla and almond extracts in a food processor. Add the flour, soda and salt. Mix well. Let the batter sit for 15 minutes.

 

Preheat coconut oil on your griddle over medium heat. Ladle pancake batter by 1/4 cup onto griddle. When bubbles form, flip the pancakes to cook other side.

 

Serve with sliced banana and pure maple syrup. Enjoy!

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Bacon Bling BBQ Sauce

Bacon Bling BBQ Sauce | Nutrition & Recipes | Scoop.it
I was clicking around the TV channels last week and, as usual, I stopped on a Food Network show. They were talking about different food trucks and my ears perked up when The Gypsy Queen Cafe from Baltimore mentioned BBQ Bling, one of their famous toppings. First, I fell in love with the name Bacon Bling! Second, I knew I had to come up with my paleo version of this recipe. Their sauce is chunkier and is more "topping-like" but I wanted to take the inspiration of flavors and blend it down to a BBQ sauce. I hope you enjoy! Comments comments
Kathy Heidebrecht's insight:

Ingredients

1 pound bacon, cut in quarter lengths
1 large Vidalia onion (or onion of choice), large chopped
2 Granny Smith apples (or apple of choice), peeled/cored/chopped
30 ounces organic tomato sauce
1/8 cup molassas or maple syrup
1 tablespoon Sriracha (or preferred hot sauce)
1 tablespoon unsweetened cocoa
2 teaspoons instant coffee crystals
2 tablespoons freshly squeezed orange juice
1 tablespoon whole grain Dijon mustard (or mustard of choice)
1/4 cup water
Directions

In a large skillet over medium-high heat, cook bacon onion, and apples until the fat from the bacon has been rendered.
With a slotted spoon, transfer bacon mixture to a slow cooker (leave the grease behind…it will not be used in this recipe). Add remaining ingredients. Cook on low for about 6-8 hours.
Using an immersion blender, blend mixture until smooth. Alternately, you can use a stand blender to blend the sauce in batches.
Note: this recipe makes about 6 cups, so I like to divide this up and freeze two additional portions for future use.
In the above picture, I marinated the chicken legs in the sauce overnight before cooking.  I then brushed on a little more sauce right before I took them up to eat.

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Zucchini Brownies

Zucchini Brownies | Nutrition & Recipes | Scoop.it
Kathy Heidebrecht's insight:

 

1/2 c Coconut Oil, melted over low heat

1 c Agave Nectar

1 tsp Vanilla

1/2 c Coconut Flour

1/2 c Unsweetened Cocoa Powder

1 1/2 tsp Baking Soda

1 1/2 tsp Natural Sea Salt

2 c Shredded Zucchini

1/2; c Chopped Pecans or Walnuts

 

Frosting:

6 Tbs Unsweetened Cocoa Powder

1/4 c Coconut Oil, melted over low heat

1 1/2 c Arrowroot Powder

1/2 c Coconut Palm Sugar

3/4 c Unsweetened Non-Dairy Milk (Coconut, Almond), divided

1/2 tsp Vanilla

 

Pre-heat oven to 350f.  Prepare 9×13 baking pan by generously greasing with coconut oil and dusting with arrowroot powder.  In medium mixing bowl, whisk together melted coconut oil, agave nectar and vanilla.  Set aside.  In large mixing bowl, combine coconut flour, unsweetened cocoa powder, baking soda and natural sea salt. 

 

Combine wet ingredients into dry ingredients, mix well.  Fold in shredded zucchini and pecans or walnuts. 

 

Bake for 25-30 minutes until a toothpick, when inserted, comes out clean.

 

Prepare frosting by first blending cocoa powder and melted coconut oil.  Using a hand blender, mix in arrowroot powder, palm sugar and 1/4 c non-dairy milk and vanilla.  Once combined, continue to slowly add milk,1/4 c at a time, until desired texture is achieved.  Set frosting aside until after brownies have cooled completely.

Frost brownies immediately prior to serving.

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Double Chocolate Zucchini Cake Brownies {Gluten-free}

Double Chocolate Zucchini Cake Brownies {Gluten-free} | Nutrition & Recipes | Scoop.it
Zucchini is the secret ingredient in these super moist, very chocolatey, cake-like brownies that are gluten-free, dairy-free and egg-free!
Kathy Heidebrecht's insight:

Ingredients

2 cups good all-purpose gluten-free flour

3/4 tsp. xanthan gum (omit if flour blend has xanthan gum)

1 1/2 tsp. baking soda

1 tsp. salt

1 1/2 cups sugar

1/4 cup unsweetened applesauce

1/4 cup melted unsalted butter or margarine, or canola oil

2 tsp. vanilla extract

1/4 cup cocoa powder

2 cups shredded zucchini

1 cup semi-sweet chocolate chips

Additional ⅓ cup to 1/2 cup semi-sweet chocolate chips for topping

 

Instructions

In a medium bowl, whisk together the flour, xanthan gum, baking soda, and salt. Set aside.In the bowl of your electric mixer, beat sugar, applesauce, butter/margarine/oil, and vanilla extract for 30 seconds.

 

Add flour mixture and continue beating for about 1 minute, until mixture resembles wet sand.

 

Add the shredded zucchini, then the cocoa powder, and mix on low until combined.Stir in the 1 cup of semi-sweet chocolate chips.

 

Pour brownie batter into greased 7x11 pan or use a cookie scoop/ice cream scoop to scoop into brownie pan.

 

Sprinkle extra ⅓-1/2 cup semi-sweet chocolate chips over the top of brownie batter.

 

Bake 7x11 pan at 350° for 25-32 minutes, or until brownies are set. (Due to chocolate chips in batter, it is hard to get a toothpick to come out entirely clean).If using brownie pan, bake brownies at 350° for 15-18 minutes or until brownies are set.

 

Let them cool in pan about 4-5 minutes, then gently use a spatula to remove. My little Pampered Chef metal spatula worked great at getting them out. Cool on wire rack.

 

Serve at room temp or warm for about 10 seconds for a truly melty, gooey dessert!

 

Notes As always, be sure to double-check your ingredients for gluten. Feel free to try this with your preferred gluten-free flour blend, but I only guarantee a delicious, non-gritty result if you use one of the flours I recommend!

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Classic (Paleo) Potato Salad

Classic (Paleo) Potato Salad | Nutrition & Recipes | Scoop.it
Kathy Heidebrecht's insight:

Ingredients:
2 pounds organic potatoes (Russet will be mushier; red/yukon gold/fingerling will be waxier.)
1 tablespoon salt
4 strips sugar-free, nitrate-free bacon
2 tablespoons white distilled vinegar
4 large hard-boiled eggs, peeled and diced
1 medium stalk celery, diced (about 1/2 cup)
1/2 medium yellow or red onion, diced (about 1/2 cup)
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
1 tablespoon dried chives
3/4 teaspoon dried mustard
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3/4 cup Olive Oil Mayo

Directions:
1. Scrub and peel the potatoes, then cut into 3/4-inch cubes. Place cubes in a large saucepan and add water to cover by 1 inch. Bring to a boil, add 1 tablespoon salt, reduce heat to medium-high, and simmer, stirring once or twice, until the potatoes are just tender, about 8 minutes. You don’t want to overcook them, or they’ll become mush when you mix everything together.

2. While the potatoes are cooking, cut the bacon crosswise into 1/4-inch wide pieces. Place the chopped bacon in a cold skillet, turn the heat to medium-high, and fry the bacon until it’s crisp, about 3-4 minutes. Remove from the pan with a wooden spoon and drain on a paper towel.

3. When the potatoes are done, drain them very well and place in a medium mixing bowl. Add the vinegar and toss gently with a rubber spatula to coat the potatoes. Let them sit until cooled, about 20-30 minutes. This step is magical because it infuses the potatoes with zing, without adding too strong a vinegar flavor to the salad. MAGICAL!

4. In a very large mixing bowl, place the bacon, eggs, celery, onion, parsley, chives, mustard, paprika, and pepper in a large mixing bowl. Blend with a rubber scraper, then add the potatoes and mix again. Add mayo and gently fold until combined. Taste to see if it needs more salt and pepper, then chill for 20-30 minutes before eating to allow the flavors to meld. Stores in the fridge for 3-4 days.

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Watermelon Slushies

Watermelon Slushies | Nutrition & Recipes | Scoop.it
These vegan slushies are a very delicious and healthy alternative to the slushies you would buy in stores. The red color comes from watermelon, not ar...
Kathy Heidebrecht's insight:

Ingredients

1 teaspoon lime juice

sweetener to taste

3/4 cups water

3 cups of watermelon, diced, no rind or seed

 

Tools

blender

an ice cream machine

spoon 

 

1. Add the diced, seedless, and rind-less watermelon chunks into a blender along with the water, lime juice, and sweetener to taste. Blend until everything is smooth and liquefied.

 

Ice Cream Machine

1. Add watermelon mixture to your ice cream maker and follow your machine's instructions. It should take approximately 20 minutes to start seeing small chunks of watermelon ice. After about 30 minutes the whole mixture should be a slushie-like consistency like in the third photo.

 

2. Serve immediately or pour into an airtight container in the freezer to firm up before serving. I kept mine in the freezer for about 3 and a half hours before I ate it.

 

Step 4: Sherbert?! 

Edit 8/1/14:

When I made this recipe I had initially thought that I would make sorbet! However after making it I liked the fluffy slushie texture more than the sorbet texture. However if you want to make a watermelon sorbet then use the exact same steps as from making slushies and just keep the mixture in the freezer longer, about 6 hours. The sorbet tastes the same as the slushie but has a different texture. Both are delicious, though!

    

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Paleo Chocolate Chunk Banana Bread

Paleo Chocolate Chunk Banana Bread | Nutrition & Recipes | Scoop.it
This Chocolate Chunk Banana Bread is Paleo-friendly and uses no sugar or sweetener except for bananas!
Kathy Heidebrecht's insight:

Paleo Chocolate Chunk Banana Bread 

Ingredients

4 bananas (2 1/2 cups mashed or 575 grams)

4 eggs1/2 cup (140 grams)

almond butter (or nut butter of choice)

4 tablespoons coconut oil, melted

1/2 cup (75 grams) coconut flour

1/2 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla extract

pinch of sea salt

6 oz. dark chocolate, chopped* (see Notes for recommendation to keep 100% Paleo)

 

Instructions

Grease one 9"x5" loaf pan (or 8"x8" square pan, which is what I used) and preheat the oven to 350ºF.

 

In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.

 

Pour the batter into the prepared pan and spread it evenly.

 

Bake in the preheated oven for about 40 minutes if using a square pan, and 50-60 if using a loaf pan. A toothpick inserted into the center should come out clean.

 

Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out onto a cooling rack to finish cooling.

 

Notes

Try making your own Paleo chocolate chunks! I've used this recipe before and I think the results would be great in this banana bread, and it keeps it totally Paleo!

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Chocolate Coconut Protein Brownie Balls

Chocolate Coconut Protein Brownie Balls | Nutrition & Recipes | Scoop.it
Kathy Heidebrecht's insight:

Ingredients

Base

1 cup soaked almonds (soak overnight)

1/2 cup coconut, desiccated

1/2 cup cacao

3/4 cup (3 x 30g scoops) chocolate protein (100% whey and naturally sweetened)

1 tsp salt

1/2 cup apple sauce

1/5 cup coconut milk

1/; cup coconut flour

Chocolate coating

2 tbsp honey

4 tbsp coconut oil

4 tbsp cacao

desiccated coconut, for rolling

Method

1. Grind soaked almonds in food processor, starting on low and then going to high.

2. Add all other ingredients for the base and process.

3. Work the mixture into balls. Be ready to get your hands dirty! If the mixture is a little dry, add a little more coconut milk until the mixture is  of a workable texture; if it is too wet, add more coconut flour.

4. Mix together honey, coconut oil and cocoa.

5. Roll the balls in the chocolate coating, and then roll in coconut.

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Glazed Sesame Pecans

Glazed Sesame Pecans | Nutrition & Recipes | Scoop.it
Kathy Heidebrecht's insight:
3 cups raw pecan halves (a full 8oz bag from Trader Joe’s!)⅓ cup pure maple syrup2 teaspoons coconut aminos2 teaspoons balsamic vinegar glazeDash of sea salt2 Tablespoons sesame seedsINSTRUCTIONSPreheat the oven to 375 degrees F. Place a metal cooling rack in the center of a rimmed baking sheet. Cover the rack with parchment paper.Place the pecans in a large skillet over medium heat.Meanwhile in a small bowl combine the syrup, coconut aminos, and balsamic vinegar glaze.Lower the heat under the skillet and pour the glaze over the pecans. Mix to combine and sprinkle with a dash of sea salt. Cook for 4 minutes, until the glaze is covering the pecans yet still sticky. Remove from heat. Sprinkle with the sesame seeds and carefully mix to coat.Spread the pecans over the prepared baking sheet. Bake for 8-12 minutes, until toasty. Enjoy!
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Creamy Roasted Tomato & Carrot Soup

Creamy Roasted Tomato & Carrot Soup | Nutrition & Recipes | Scoop.it
Although this recipe contains no cream, I added the cauliflower to give this soup that "creamy" base...and it doesn't disappoint! I hope you enjoy it too.
Kathy Heidebrecht's insight:

Ingredients

2 pounds of tomatoes, halved (I used a mix of Romas, Beefsteak, & Yellow Pear varieties from my garden)
4 carrots, peeled and quartered
1/2 head of cauliflower, broken into florets
1 large Vidalia onion (or preferred onion)
4-5 cloves of garlic
avocado oil (or preferred oil), for drizzling
sea salt and ground pepper, to taste
2 tablespoons ghee or organic butter
2 stalk of celery, chopped
4 cups chicken or veggie broth
8-10 basil leaves
1 teaspoon salt (or more if desired)
1/4 teaspoon ground celery seed
1 tablespoon cooking Sherry
Optional garnishes: crumbled bacon and additional basil
Directions

Preheat the oven to 400 degrees F.
In two baking dishes, scatter the tomatoes, carrots, cauliflower, onion, and garlic cloves. Drizzle lightly with oil. Give it a quick toss. Season with salt and pepper. Bake for 30 minutes.
Set aside. While that is cooling, place butter and celery in a Dutch oven or heavy-bottomed pot over medium-high heat. Cook for about 4 minutes. Add roasted veggies, broth, basil leaves, salt, celery seed, and Sherry.  Bring to a boil. Cover and reduce to a simmer for 30 minutes.
Using an immersion blender (or you can use a stand blender alternating batches of the soup), blend until smooth. Either serve immediately or let simmer covered for an additional half hour to let the flavors marry together.
Garnish with optional bacon crumbles and basil.
Enjoy!

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Strawberry Lemon Curd Coconut Milk Pudding

Strawberry Lemon Curd Coconut Milk Pudding | Nutrition & Recipes | Scoop.it
Kathy Heidebrecht's insight:
Ingredients3 whole Eggs3 Tbsp Raw Honey1 Tbsp Lemon zest1/4 cup Organic Coconut Oil1/3 cup Lemon JuiceProcessTake eggs, lemon zest and honey and place in a medium saucepan.Heat these ingredients over medium-low heat and combine.Once combined, add the coconut oil and continue stirring until melted.Once melted, add the lemon juice and stir to combine.Continue stirring constantly to cook the lemon curd until it thickens. Be patient with this as it could take 5-10 minutes. Resist the urge to increase the heat.Strain the lemon curd with a strainer and place in the refrigerator to cool completely.Store in the refrigerator for up to one week.Once cooled, alternate lemon curd and vanilla coconut milk pudding and top with strawberries.
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Frozen Chocolate Covered Caramelized Bananas

Frozen Chocolate Covered Caramelized Bananas | Nutrition & Recipes | Scoop.it
Kathy Heidebrecht's insight:
Ingredients2 whole Banana, sliced1 1/2 Tbsp Organic Coconut Oil, melted3 oz Dark Chocolate, melted1 Tbsp Sea Salt, optionalProcessPreheat oven to 450. Cut the bananas about 1.5 to 2 inches thick and place in a bowl.Drizzle melted coconut oil and toss. Line a baking sheet with parchment paper and place the banana slices on the trayBake for about 10-15 minutes and flip the bananas over half-way through cooking. Let them cool for about 15-20 minutesMelt the chocolate and then use a small spoon to spread the chocolate over the top of the banana and down the sides. Top with Sea Salt if you desire.Place in the refrigerator for about 10 minutes or until the chocolate has hardened. Transfer them to a bag or sealed container and freeze for 5 hours or overnightNotes

*I would recommend letting them sit out for about 5 minutes before eating them. *I would use 70% or higher for the chocolate since the bananas are so sweet. Depending on the size of your bananas, you may need more than 3 ounces of melted chocolate.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com
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Paleo Crepes

Paleo Crepes | Nutrition & Recipes | Scoop.it
Another scrumptious recipe from Jane Barthelemy's Good Morning Paleo. Paleo crepes are the perfect hot weather pancake - wonderfully light and delicate.
Kathy Heidebrecht's insight:

Ingredients

4 large eggs

4 tablespoons thin unsweetened coconut milk or filtered water.

2 tablespoons arrowroot flour

1 tablespoon olive oil

Sweetener is optional, 0 to 1 tablespoon of your favorite

Coconut oil for frying

 

Instructions

Add all the ingredients to any blender. Blend well. If you don’t have a blender, beat with a hand mixer or whisk very well by hand.Preheat an 8-inch pan (non-stick, if possible) over medium heat. Brush the pan with a bit of coconut oil before making each crepe.

 

Use 3 tablespoons batter for each crepe, in a 1/4-cup measure filled three-quarters full. The batter should be quite thin. If necessary, you can thin the batter with a little water. The first crepe is a test for the batter and the heat level, so don’t be alarmed if it looks a little strange—it just takes time to fine-tune these variables. Adjust the heat if necessary.

 

Pour the batter into the pan and twirl it around gently to coat the surface. Watch care-fully, and the crepe will start to dry out on the sides, slightly pulling away from the pan, about 1 to 2 minutes. When the entire crepe can slide and pull away from the pan, release the edges with a spatula and flip it gently by grabbing the edges with your fingers. When the second side is gently browned, after about 1 minute, slip it onto a serving plate.

 

Make all the crepes, putting them in a stack, and cover with a dry towel.

 

Notes

Any blender or hand mixer is helpful but not required.To store leftovers, freeze crepes on a paper plate, stacked with parchment paper between them. Then pull them out and heat briefly in a pan for a quick breakfast.

 

VARIATION: Crepes Suzette

1 recipe Perfect Paleo Crepes (above) PLUS Orange Sauce

1 orange1 teaspoon lemon juice

3 to 5 tablespoons sweetener to taste

1/3 cup coconut oil, melted (put the jar in a bowl of warm water)

1/2 teaspoon nutritional yeast (optional, for buttery flavor)

Strawberries, sliced (optional garnish)

Oranges, peeled, sliced (optional garnish)

 

Prepare the crepes.

To make the sauce: Zest the entire orange into the blender. Cut away the white pith left on the orange with a sharp knife. Slice the orange, seeding as you go, and put the slices in the blender. Add the lemon juice, sweetener, coconut oil, and nutritional yeast, if using. Blend until liquefied. Then heat the sauce in an 8-inch skillet over low heat.

 

To assemble Crepes Suzette: Place each crepe one at a time in the warm sauce for a few seconds to soak up the sauce. Fold into quarters and place on plates. Garnish with strawberries and orange slices, if desired.

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BBQ Pizza with Chicken, Bacon and Cilantro…(AIP)

Kathy Heidebrecht's insight:

1 recipe plantain pizza crust

Glaze:

1/2 cup unsweetened apple butter (I use Kime’s brand)

3 tablespoons coconut aminos

2 tablespoons maple syrup

1/2 teaspoon cumin (omit for strict AIP – I’ve made both ways and each is delicious)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked salt

 

Toppings:

12 oz. chopped bacon, cooked until crisp and drained

2 cups cooked chicken

1/4 cup diced red onion

1/2 bunch fresh cilantro, chopped

NOTE: If desired, saute the red onion in coconut oil. I prefer it raw.

 

Instructions

Make the plantain pizza recipe according to the directions. I prefer my pizza to be thin and crispy, so I’ve been making one recipe for four individual pizzas. The toppings above are enough for one larger pizza or two small individual pizzas.

 

While the crusts are on the first bake, mix together the ingredients for the glaze.

 

Pull out the pizza crust(s) and spoon a heavy layer of glaze on top. Next, layer the cooked chicken, bacon and red onion.

 

Return to oven for the second bake.  Once pizza is hot and edges crispy, remove and top with fresh cilantro.

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No-Bake Coconut Avocado Grasshopper Bars

No-Bake Coconut Avocado Grasshopper Bars | Nutrition & Recipes | Scoop.it

Aspiring to encourage other moms wandering the allergen-infested isles of grocery stores, she shares her love of simple, allergy-friendly baking (and chocolate) at Raia’s Recipes. When she’s not whipping up something new in the kitchen, Raia enjoys trying to keep the plants in her backyard garden alive, hanging out with her church family, eating (allergy-friendly) pizza, and dreaming about all the things she’d do if she had an acre of land to homestead.

Kathy Heidebrecht's insight:

Hass avocado
1/4 c. honey (for low carb use 2 scoops stevia or 1/4 cup xylitol)
6 T. coconut oil, melted
1 1/2 c. shredded unsweetened coconut
3/8 t. peppermint extract, or a drop or two of peppermint essential oil (click here to see Adrienne’s choice for essential oils)
dash of salt (I recommend Real Salt.)

Chocolate Layer

1/4 c. coconut oil
2 T. honey (for low carb, use 1 scoop stevia or 2 T xylitol)
1/4 c. cocoa powder (or you can sub carob for a caffeine-free treat but it does add more carbs)
1/4 t. vanilla extract (I like to make my own)
dash of salt

Method

Mint Layer

 

1.  Line a 9×9 inch baking dish with foil.

2.  Place all ingredients in high powered blender (such as a Blendtec or Vitamix) or a food processor. Blend until smooth. (You can puree it if you want, but I like mine to have little flecks of coconut still.)

3.  Smooth mixture into prepared dish and stick in the freezer.

Chocolate Layer

1.  In small saucepan, melt coconut oil and honey over low heat.

2.  Remove from heat and stir in remaining ingredients.

3.  Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened.

4.  Remove from foil and cut into bars.

5.  Store covered in the freezer.

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Chocolate Chip Zucchini Brownies Recipe

Chocolate Chip Zucchini Brownies Recipe | Nutrition & Recipes | Scoop.it

These fudgy chocolate beauties are chock full of zucchini. Not that you'd ever know it. The taste is pure brownie. The texture is moist and dense.

Kathy Heidebrecht's insight:

 




Ingredients:

1 cup almond meal or hazelnut meal
1 cup organic light brown sugar
3/4 cup sorghum flour
1/2 cup unsweetened organic cocoa powder
1 teaspoon xanthan gum
1/2 teaspoon baking powder
3/4 teaspoon fine sea salt
2 organic free-range eggs, beaten
1/4 cup organic coconut oil
1 tablespoon Bourbon Vanilla Extract
1 cup packed shredded zucchini, patted dry
3/4 cup vegan dark chocolate chips

Optional:

1/2 cup rough chopped pecans or hazelnuts


Instructions:

Preheat the oven to 350ºF. Line the bottom of a 9-inch square baking pan with a piece of parchment paper.

In a large mixing bowl, whisk together the almond meal, brown sugar, sorghum flour, cocoa powder, xanthan gum, baking powder, and salt.

Add in the eggs, coconut oil, and vanilla extract. Beat till smooth. Add in the shredded zucchini, dark chocolate chips (and chopped nuts, if adding).

Stir well to combine.

Using a flexible spatula-spoon scrape the brownie batter into the baking pan and spread it evenly.

Bake in the center of a preheated oven for 23 to 25 minutes until firm and set in the center. Do not over-bake if you like your brownies fudgy.

Cool the pan on a wire rack until it is cool enough to handle. Using a thin knife loosen the edges of the brownies from the sides of the pan and carefully remove the baked brownies to a wire rack to continue to cool.

Melty chocolate heaven, served warm from the oven.

Wrap and freeze leftover squares to preserve texture. Lovely chilled.

Cook time: 25 minutes
Yield: 16 brownies

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Chocolate Zucchini Cake with Chocolate Coconut "Buttercream" Frosting

Chocolate Zucchini Cake with Chocolate Coconut "Buttercream" Frosting | Nutrition & Recipes | Scoop.it
Yes, I promised you a chocolate cake over a week ago. I apologize. I considered making the cake once more so I could retake the photo. Then we had an illness in our family, and that didn't happen. ...
Kathy Heidebrecht's insight:

Chocolate Zucchini Cake (grain-free, dairy-free, refined sugar-free)

3 T coconut flour

1 1/2 c blanched almond flour

1 t salt

1/2 t baking soda

1/4 c raw cacao powder

1/2 t finely ground coffee (optional)

3 eggs at room temperature

3 T coconut oil, melted and cooled

1/4 c agave nectar or honey

1/4 t vanilla stevia extract

1 t vanilla extract

2 oz unsweetened chocolate, melted

1 c pureed zucchini (I just cut mine into chunks and threw it in my food processor)

Preheat oven to 325 degrees. Grease a 9-inch cake pan.

In a large bowl, whisk together coconut and almond flours, salt, baking soda, cacao powder, and coffee. In a separate bowl, whisk together eggs, coconut oil, agave, stevia, vanilla extract, and melted chocolate. Whisk in zucchini puree. Add wet ingredients to dry and mix to combine well.

Scrape batter into cake pan and spread out evenly. .

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

 

Chocolate Coconut “Buttercream” Frosting

1/4 c coconut butter (such as Artisana, or you can make your own)

1/4 c raw cacao powder

1/4 c coconut oil (cool and semi-solid, but not rock-hard)

1/3 – 1/2 c powdered unrefined sugar (I made my own in my coffee grinder with raw turbinado sugar)

1-2 T arrowroot starch

1 t vanilla extract

1 T coconut flour

1/3 c coconut cream (cream from the top of the coconut milk in a can)

Place all ingredients in the bowl of a mixer with a whisk attachment. Mix on medium until well-blended, adding a touch more starch if too thin, and a bit more coconut cream if too thick. If mixture starts to look oily or come apart, refrigerate for a while and re-whisk to get it to thicken properly and set.

Spread frosting over top of cake.

Refrigerate cake until ready to serve.

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Paleo Swedish Meatballs

Paleo Swedish Meatballs | Nutrition & Recipes | Scoop.it
Despite being dairy free and gluten free, these Swedish Meatballs' flavor profile is very true to the real thing. All that's missing is the cranberry sauce!
Kathy Heidebrecht's insight:

INGREDIENTS

FOR THE MEATBALLS

454g (1lb) lean ground beef454g

(1lb) lean ground pork

1 small onion, diced

1 clove garlic, minced

2 tablespoons dried mustard

1/2 cup ground raw hazelnuts

2 large eggs

1 teaspoon Himalayan salt

1 teaspoon freshly cracked black pepper

1/2 teaspoon baking soda

1/2 teaspoon ground cardamom

1/2 teaspoon ground Ceylon cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

 

FOR THE GRAVY

3 cups bone broth

3/4 cup raw cashew pieces, soaked overnight and drained

1/4 cup water

1/4 cup ghee (or make your own)

2 tablespoons tapioca flour

1 tablespoon apple cider vinegar

1/2 teaspoon Himalayan salt

1/4 teaspoon ground white pepper

1/4 teaspoon ground cardamom

 

INSTRUCTIONS

Add all the ingredients for the meatballs to a large mixing bowl and knead well with clean hands to fully combine.

 

Form into approximately 48 meat balls, roughly the size of a ping pong ball (a small ice cream scoop really helps to do this quickly and efficiently)

 

Place a large heavy skillet over medium high heat and add a liberal amount of cooking fat, preferably lard. Sear the meatballs until nice and golden all around, about 4-5 minutes. You will probably have to work in batches, so you will want to reserve the partially cooked meatballs to a shallow bowl while you work on the others.

 

While your meatballs are cooking, add all the ingredients for the gravy to your blender and process on the highest possible speed until completely combined and creamy looking.

 

Once all the meatballs are cooked, transfer them back to the skillet along with their juices and pour the gravy all over them. Bring to a boil then reduce the heat and cook the meatballs for about 20 to 25 minutes on a slow simmer. Don’t worry if you see quite a lot of foam forming on the surface at the beginning, it will eventually blend right in and completely disappear.

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{Autoimmune Paleo} Chewy Banana Spice Cookies

{Autoimmune Paleo} Chewy Banana Spice Cookies | Nutrition & Recipes | Scoop.it
These autoimmune paleo cookies use coconut flour, banana and gelatin.
Kathy Heidebrecht's insight:

Ingredients

2 medium well-spotted bananas, mashed (about 3/4 cup mashed)2 Tbs. water for a not-very-sweet cookie OR 2 Tbs. maple syrup2 Tbs. dry gelatin, I like this grassfed gelatin30 grams (1/4 cup) coconut flour - use a kitchen scale for the most accurate measurement1/2 tsp. cinnamon1/8 tsp. ground cardamom2 tsp. arrowroot flour, which you can find here

Instructions

Preheat the oven to 350 and line two baking sheets with parchment paper.Stir together the mashed bananas, dry gelatin and water OR maple syrup in a bowl. Let sit for 5 minutes. Stir in the remaining ingredients. Let sit for another 5 minutes.Roll the dough into balls and flatten into 1/4 inch thick cookies. Bake for 20-25 minutes, until golden around the edges.Cool at least 30 minutes before removing cookies from the parchment-lined baking sheets (otherwise, the cookies will tear).These chewy cookies are best consumed the day they are made however you can store them in an air-tight container at room temperature for a day or so.
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Raw Frozen Chocolate Crust Bites (GAPS, Paleo)

Raw Frozen Chocolate Crust Bites (GAPS, Paleo) | Nutrition & Recipes | Scoop.it
My raw chocolate crust is so tasty sometimes I just want to eat that and not the filling!
Kathy Heidebrecht's insight:

Ingredients

1 cup almond flour

2 Tbsp cocoa powder

1 tsp sea salt

1 tsp vanilla

1 Tbsp ghee or butter at room temperature

2 Tbsp honey

1 Tbsp gelatin mixed in 2 Tbsp water – prepare this just before ready to use in the last step before mixing

 

Equipment

Food processor

Cookie sheet

Parchment paper

 

Instructions

Add all the dry ingredients together in the food processor and mix

 

Add the honey, vanilla and while the processor is going drop in the ghee or butter

Mix the gelatin and water in a separate small bowl – it will gel and then add it to the food processor immediately and mix – mix this just before using or it will get too hardThe dough will form a ball and it is ready – it’s fine if it doesn’t exactly form a ball

 

Taste the dough to make sure it is sweet enough for you – I tend to make things less sweet

 

Remove the dough to a plate and form small balls with your hands

 

Place on the parchment paper lined cookie sheet

 

Place in freezer

 

Serve cold

Store in freezer safe container if there are any left

Tip: Double the recipe – you will be happy you did!

Prep Time: 10 minutes
Freezer time: 30 minutes
Yield: 15 balls

- See more at: http://realfoodforager.com/recipe-raw-frozen-chocolate-crust-bites-gaps-paleo/#sthash.s8NpRff6.dpufaw

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Raw Blender BBQ Sauce :: Gluten, Grain, Dairy, and Soy Free

Raw Blender BBQ Sauce :: Gluten, Grain, Dairy, and Soy Free | Nutrition & Recipes | Scoop.it
arlic is full of B6, which is needed for a healthy immune system, and also produces allicin, a natural antibiotic. It’s my first go-to when I’m coming down with something. Smash and swallow a couple raw cloves a day and I’m feeling better in no time! Apple cider vinegar contains malic acid, which gives it anti-fungal, anti-viral, and anti-bacterial properties. Add the bacteria killing proteins from honey to the list, and this BBQ sauce is a pow...

Read More at www.deliciousobsessions.com/2014/07/raw-blender-bbq-sauce/ © Delicious Obsessionsarlic is full of B6, which is needed for a healthy immune system, and also produces allicin, a natural antibiotic. It’s my first go-to when I’m coming down with something. Smash and swallow a couple raw cloves a day and I’m feeling better in no time! Apple cider vinegar contains malic acid, which gives it anti-fungal, anti-viral, and anti-bacterial properties. Add the bacteria killing proteins from honey to the list, and this BBQ sauce is a pow...

Read More at www.deliciousobsessions.com/2014/07/raw-blender-bbq-sauce/ © Delicious Obsessions
Kathy Heidebrecht's insight:
Ingredients 12 oz. organic diced tomatoes, undrained ⅓ cup molasses ¼ cup honey ¼ cup olive oil 2 tbsp. apple cider vinegar ¼. tsp. chili powder 8 cloves of garlic, peeled and smashed ½ tsp. paprika ¼ tsp. black pepper ½ tsp. sea salt Instructions Throw everything in blender. (Just kidding, please don’t throw the ingredients.) ;) Puree. Slather over your favorite meat, before or after grillin...

Read More at www.deliciousobsessions.com/2014/07/raw-blender-bbq-sauce/ © Delicious ObsessionsIngredients 12 oz. organic diced tomatoes, undrained ⅓ cup molasses ¼ cup honey ¼ cup olive oil 2 tbsp. apple cider vinegar ¼. tsp. chili powder 8 cloves of garlic, peeled and smashed ½ tsp. paprika ¼ tsp. black pepper ½ tsp. sea salt Instructions Throw everything in blender. (Just kidding, please don’t throw the ingredients.) ;) Puree. Slather over your favorite meat, before or after grillin...

Read More at www.deliciousobsessions.com/2014/07/raw-blender-bbq-sauce/ © Delicious Obsessions
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Paleo Raspberry Ice Cream with Chocolate Sauce

Paleo Raspberry Ice Cream with Chocolate Sauce | Nutrition & Recipes | Scoop.it
This paleo raspberry ice cream with chocolate sauce takes advantage of berries that proliferate in the summer months.
Kathy Heidebrecht's insight:
ngredientsFor the Ice Cream2 cans full-fat coconut milk (or half and half)2 generous cups fresh or frozen raspberries (strawberries would be great too!)½ cup honey or real maple syrup (I replace about half with ⅛ tsp. Nu Naturals Clear Liquid Stevia)1 tablespoon vanilla extract2 teaspoons balsamic vinegar (optional)1 tablespoon gelatin softened in 4 tablespoons hot water or ½ teaspoon guar gum (this helps keep the ice softer and more easily scoopable) (optional)For the Chocolate Sauce1½ cups dark chocolate pieces (I use Enjoy Life Dark Chocolate Chips)2 tablespoons ghee, preferred butter, or coconut oil2-3 tablespoons any milk (I use coconut milk)⅛ teaspoon sea saltInstructionsIn a blender or food processor, place all ice cream ingredients and blend until smooth. If seeds are an issue, you can always strain the mixture through a fine mesh sieve.Taste and adjust sweetness if necessary.Pour into an ice cream maker and follow manufacturers instructions. I use Cuisenart's Ice Cream Maker and have been very happy with it.While the ice cream freezes, prepare your chocolate sauce.Melt the chocolate, butter, and milk in a microwave safe bowl. Start with 1 minute. Check and see if about half of the chocolate has melted with a swirl of a spoon. If not, add time in 30 second increments. Once the chocolate is about ½ -2/3 melted, continue stirring until the heat from the rest melts it all and the chocolate is smooth and creamy.Stir in the salt, to taste.Once your ice cream is ready, drizzle the warm chocolate over the tart ice cream and enjoy!- See more at: http://thehappyhousewife.com/cooking/paleo-raspberry-ice-cream-chocolate-sauce/#sthash.CqAu6xKb.dpuf
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Grain-free Croutons with Chia Seed

Grain-free Croutons with Chia Seed | Nutrition & Recipes | Scoop.it
Crisp, golden, sea salt-dusted croutons made from ground chia seed - entirely grain-free, low-carb and delicious.
Kathy Heidebrecht's insight:
Author: Leanne VogelRecipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-freePrep time: 15 minsCook time: 50 minsTotal time: 1 hour 5 minsServes: 8 Crisp, golden, sea salt-dusted croutons made from ground chia seed - entirely grain-free, low-carb and delicious.Ingredients½ cup ground chia seeds¼ cup coconut flour1 tablespoon chopped fresh rosemary1 teaspoon gluten-free baking powder¼ teaspoon sea salt4 free range, organic eggs½ cup extra-virgin olive oil or avocado oilAdditional olive oil and salt for roasting, if desiredInstructionsPreheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.Combine chia seeds, flour, rosemary, baking powder and salt in a small dish. Rotate with a spoon until incorporated and set aside.In a larger bowl, combine eggs and oil. Whisk until combined.Transfer dry ingredients to wet, and stir until smooth.Drop the dough onto the prepared baking sheet. Spread to ½-inch thickness. No need for the dough to hit the sides of the pan. Spread evenly with the back of a spatula. Place the sheet in the preheated oven and bake for 20 minutes, or until golden.Remove from the oven and cut into cubes.For crispier croutons, turn off the oven and allow it to cool completely. Remove the parchment paper or baking mat from the baking sheet and transfer the cubes to the sheet. Place the sheet in the cooled oven overnight. In the morning, coat with additional oil and salt; if desired, then roast in a 350F oven for 15 minutes, until golden.For faster results, once the cubes are cut, remove the parchment paper or baking mat from the sheet, transfer the bread cubes back to the sheet. If desired, coat with additional oil and salt. Transfer the sheet back to the oven and bake for another 30 minutes, until crisp.Remove from the oven and allow croutons to cool completely. Store in a parchment paper bag, on the counter for 2-3 days. The croutons can be frozen, too. To crisp up, toast for a couple of minutes, if needed.
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Divine Coconut Milk Pudding

Divine Coconut Milk Pudding | Nutrition & Recipes | Scoop.it
Kathy Heidebrecht's insight:
Ingredients13 1/2 oz Coconut Milk, canned2 Tbsp Coconut Sugar3 whole Eggs1 Tbsp Arrowroot Powder, + 1 tsp1 tsp Pure Vanilla Extract2 Tbsp Unsalted Butter1/4 cup Organic Cocoa Powder, optionalProcessHeat a small pot over low-medium heat.Add coconut milk and sugar and bring to a simmer.Meanwhile, whisk eggs and add in arrowroot powder and cocoa powder (if using).Pour one ladle of the steaming milk into the egg mixture, whisking constantly.Turn the pot of coconut milk to low and add the egg mixture and continue whisking until thickened.Once it thickens, remove from heat and stir in vanilla and butter.Pour into four small bowls, or mason jars, cover and cool until well chilled.Top with whipped coconut cream, chocolate shavings, berries or your favorite toppings.
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3 Ingredient Apricot Shortbread Crisp - paleo & vegan with low carb option - Whole New Mom

3 Ingredient Apricot Shortbread Crisp - paleo & vegan with low carb option - Whole New Mom | Nutrition & Recipes | Scoop.it

Apricots are abundant in the area where I live. The smell of apricots is the smell of summer to my husband. His mother cans jars and jars of them for the family to eat through the …

Kathy Heidebrecht's insight:
Apricot Shortbread Crisp

Makes 8 inch round pan

Ingredients

2 generous cups / 380g apricots, pitted and quartered
2 tbsp honey (or sweetener of choice to taste. Use 1 scoop stevia, 2 T xylitol, or 2 T plus 2 tsp. erythritol,
6 tbsp / 50g coconut butter (Here’s how to make your own Homemade Coconut Butter)

Method

1.  Pre-heat oven to 350F.

2.  Fill bottom of pan with apricots or other fruit. If you are using a different size pan, you want a pretty solid layer along the bottom. Toss with honey (or other sweetener) and flatten out.

3.  Drizzle coconut butter over the fruit. If the coconut butter is solid, put the required coconut butter in a jar inside a bowl of hot water until it becomes runny.

4.  Bake for 20 min, or until the top of the crisp is golden brown.

5.  While the crisp is still hot, cut into squares (it’s hard to cut nicely when it’s cold and hard).

6.  After it cools to room temperature, put in the fridge until chilled.

7.  Serve and enjoy.

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Whole New Mom

Whole New Mom | Nutrition & Recipes | Scoop.it

Share the goodness..

Kathy Heidebrecht's insight:

Ingredients

1 Tbsp flax meal
1/4 cup + 2 Tbsp water
3/4 cup almond butter (any nut or seed butter may be substituted.)
1/4 cup honey (use 2 scoops stevia or 1/4 cup xylitol for a low carb option)
1/2 tsp apple cider vinegar
1/2 tsp baking soda
1/4 tsp salt (I recommend Real Salt)
1/2 cup (heaping!) unsweetened shredded coconut
1/3 c mix ins – sugar-free chocolate chips (like these Homemade Chocolate Chips), raisins, unsweetened dried cranberries, etc.

Method

1.  Preheat oven to 350.

2.  In large bowl, whisk together flax and water. Let set until gelled (about 5 minutes).

3.  Stir in remaining ingredients.

4. Bake for 12 minutes, or ’til golden brown

NOTES

1.  Use this Homemade Nut or Seed Butter to make this recipe totally special diet-friendly.

2.  See this post on What Stevia Is and How to Use It for tips on this low carb sweetener.

3.  If you wish to skip the mix ins you could simply add more coconut or even chopped nuts or seeds.

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