I recently had a request for a grain free version of the no bake haystack cookies that are usually made with oats. My first thought was that coconut would be a great substitute for the oats. I decided to use a combination of the shredded coconut and the flakes to give it more of the... Read More »
Homemade Hot Chocolate Recipe – dairy and sugar free
Makes one cup
1 cup non-dairy milk or water (try Easiest Coconut Milk, Easiest Almond Milk, or Rice Milk) 1 tbsp cocoa OR carob powder, sifted to remove clumps liquid stevia, to taste (I used 5 drops. See Homemade Liquid Stevia) ¼ tsp vanilla extract, optional
1. Place all ingredients in a small saucepan and whisk over low heat until combined and desired temperature has been reached.
Baby Kale with Strawberry and Avocado When you live in a temperate climate, this is about the time you start to yearn for change. In this case…spring! Today, there was no sign of it what-so-ever! Outside, dreariness took over the day, until snowflakes decided to fall and blustery wind whipped past. I decided to act... continue reading »
1 large ripe mango, seeded, peeled and diced 1 large avocado, seeded and diced ¼ cup diced grape tomatoes 2 tablespoons diced red onion 1 teaspoon fresh lime juice ½ teaspoon sea salt
Slice the salmon evenly into 4 to 6 smaller fillets. Combine the butter and all of the spices in a bowl. Rub all over both sides of the salmon. Leave at room temperature while the grill heats. Preheat a grill to medium-high heat. Meanwhile, combine the salsa ingredients together in a bowl and store in the refrigerator while the fish cooks. Sear the salmon, skinless side down first. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. (Try not to move them until you are going to flip them over to help keep them in one piece.) Using tongs and a metal spatula in the other hand, carefully turn the fish over, so that the skin side is down, and reduce the heat to medium. For charcoal grills, finish cooking over indirect heat furthest from the coals. Close the grill lid and finish cooking for another 5 minutes, depending on the thickness of the fillets. Salmon should be just barely opaque and will start to flake along the center of the fillet when done. Serve hot with the mango-avocado salsa spooned over it.
lots of good, healthy fats. Dessert without the guilt. Chocolate Avocado Pudding (Paleo, Vegan).
Print Prep time 5 mins Total time 5 mins
This avocado chocolate pudding is a healhy and delicious treat! Author: The Pretty Bee Recipe type: Dessert Serves: 2 Ingredients
1 medium avocado, ripe 2 Tablespoons unsweetened cocoa powder 2 Tablespoons honey for Paleo diet OR 2 Tablespoons agave nectar for vegans 6 Tablespoons almond milk optional: pistachios or other nut for topping
Cut open the avocado and scoop out the pit. Cut it into large chunks and put in the blender. Add the cocoa, honey or agave, and almond milk. Blend, starting on low and then moving to high speed until it is smooth. If the avocado is larger, you will need a bit more of each ingredient. If it is too thick, drizzle in a bit more almond milk. Add more cocoa or honey or agave to taste. Refrigerate the pudding and serve cold. Top with pistachios or other nuts. Enjoy!
three frozen bananas 1 heaping tablespoon raw cacao/cocoa powder fruit or chopped nuts for topping, optional
Break frozen bananas into small pieces. Place bananas and cocoa/cacao into blender or food processor, blend until desired consistency scraping down the sides every now and then, will take anywhere from 3 to 6 minutes.
Scoop into your bowls, top with fruit or nuts and eat right away.
Serves one generously with enough to share if you like. :)
You can also freeze this ice cream by storing in an air tight container. Keep in freezer for at least six hours or overnight, let thaw 10 min or so before scooping. Double this recipe and freeze for convenience.
11/19/14 0 Comments | Posted by Brenda Watson in Recipes, The Skinny Gut Diet
Homemade stuffing is one of the biggest temptations at Thanksgiving dinner for those of us who are limiting grains and starches. But rest assured that I have a delicious breadless stuffing option that you and your family will love.
60 minutes to prepare and cook Serves 6
1 large sweet potato or yam, diced 2 tablespoons olive oil 6 slices bacon 1 onion, chopped 5 stalks celery, chopped (organic, if possible) 2 medium Granny Smith apples, chopped (organic, if possible) 1 pound pork sausage 4 tablespoons apple cider 3 eggs, beaten 1/3 cup organic chicken broth 1 cup dried tart cherries (with no added sugar) 1 cup chopped walnuts Salt and pepper Parchment paper
Preheat oven to 375 degrees. Spread the sweet potato or yam pieces on a cooking sheet and dredge with the olive oil. Sprinkle with salt and pepper. Place the bacon on another baking sheet lined with parchment paper. Bake both sheets for 15 to 20 minutes or until cooked through. Set aside to cool, removing the bacon from the parchment paper. Save the bacon grease. In a large skillet, sauté the onions, celery, and apples in 2 tablespoons of bacon grease on medium heat. When the onions begin to soften, add the pork sausage and apple cider, and sauté until cooked, about 10 to 15 minutes. Set aside to cool. In large mixing bowl, combine the eggs, chicken broth, sweet potatoes, dried tart cherries, walnuts, and crumbled bacon. Combine all ingredients and mix thoroughly. Bake at 375 degrees for 15 to 20 minutes
1 medium large rutabaga 1 Tbsp lemon juice 1/2 tsp Celtic salt
for the pesto:
1 cup raw, unsalted pumpkin seeds 2 Tbsp virgin olive oil 1 Tbsp cold pressed pumpkin seed oil 1 Tbsp lemon juice 2 garlic cloves 1/3 cup parsley leaves Celtic salt and freshly grind black pepper to taste
for the garnish:
1/3 cup raw, unsalted pumpkin seeds freshly grind black pepper
Making of: Rutabaga noodles
Wash and peel the rutabaga. Cut off the ends and affix it to the spiralizer. Turn the handle until the entire root is turned into long noodles. Add lemon juice and salt and mix gently. Use your clean hands, but be careful not to break the noodles. You want to have nice and long spaghetti. Lemon and salt will tenderize the rutabaga noodles just a bit and make them more palatable. To make the pesto place all the pesto ingredients in a food processor and process until your pesto is creamy, but still has some crunch to it. In a large bowl mix pesto with the rutabaga pasta. Cover the bowl and place in the fridge for 15 to 20 minutes. Allow flavors to penetrate. Take the bowl out of the fridge. Portion out the pasta on individual pasta plates and garnish with raw pumpkin seeds. Add freshly grind pepper and enjoy in good company.
Did you know today is National Cookie Day? I didn't either, until I posted a photo of these paleo friendly naturally sweetened grain free oatmeal raisin cookies on Instagram and one of my followers told me so.
Stuffed Avocado with Garlic Shrimp Author: The Saffron Girl Prep time: 5 mins Cook time: 4 mins Total time: 9 mins Serves: 1-2 Serves 1 as a meal, or 2 as an appetiser Ingredients
1 whole medium avocado about 2 cups medium to large shrimp, raw or uncooked frozen (defrost prior to cooking) 4-5 cloves garlic, minced olive oil coarse sea salt, to taste freshly ground pepper, to taste fresh parsley or cilantro, chopped chili powder, optional
Half the avocado and take the pit out. Scrap out most of the meat, leaving a very thin layer to hold up the shell better. Set aside. Chop up the meat into squares and place in a bowl. With your hands, squish the squares a little bit, to crush some but so that most keep their shape. Set aside. In a pan, place about 2 tablespoons of olive oil, the minced garlic and the shrimp. Add a dash of coarse sea salt, and over low heat, cook just until the shrimp turn pink. Do not overcook, or they’ll be dry and hard. Pour the shrimp with garlic and olive oil into the bowl with the avocado pieces. Add some chopped parsley or cilantro and mix well. (If you want to incorporate some chili powder for extra flavour, do so now before mixing.) Spoon the mixture into the avocado shells, sprinkle with some freshly ground pepper, and garnish with additional parsley/cilantro if desired. Serve immediately. (I added a leftover, hardboiled quail egg as garnish, but it’s not essential to the recipe, of course.)
2 avocados, slightly soft, even a bit under-ripe ½ c. + 3 T. homemade or store-bought milk, such as almond or hemp 2 T. coconut oil, in liquid form 4 T. raw honey or maple syrup 2 T. cocoa powder (use cacao to make this raw) ⅛ t. sea salt 1 t. vanilla
Process or blend all of the ingredients until smooth and well combined. At this point, you can either churn the mix in your ice cream maker or pour it into a container and freeze until hardened. If you choose the latter, the ice cream will be denser, but it stills tastes great!
Notes Nutrition facts are based on using unsweetened almond milk and honey. Weight Watchers points (new system): 8 Nutrition Information Serving size: ¼ of the recipe Calories: 297 Fat: 22.3 g Saturated fat: 8.2 g Unsaturated fat: 14.1 g Trans fat: 0 g Carbohydrates: 27.7 g Sugar: 18.1 g Sodium: 98 mg Fiber: 7.8 g Protein: 2.7 g Cholesterol: 0 mg
3 bananas, sliced and frozen 1 tablespoon maple syrup 1/2 teaspoon cinnamon 1/2 cup chopped toasted walnuts 1/2 cup mini chocolate chips
If you haven’t already, slice your banana into chunks and freeze in a sandwich bag. Once the bananas are frozen, you’re ready to make your ice cream. Add frozen bananas to a food processor. Process for a few minutes. I had to stop occasionally and smoosh up some large frozen chunks that didn’t want to break up right away. Keep processing and you will eventually get what looks like soft serve ice cream. Add maple syrup and cinnamon and pulse until combined. Transfer mixture to a tupperware bowl and stir in nuts and chocolate chips. Freeze until firm, at least 2-3 hours. Enjoy guilt-free!
Thanksgiving is bittersweet for me this year. As some of you know, my mom passed away four months ago. This will be my first Thanksgiving without her. The thought of it is kind of hard to wrap my head around. Fall was her favorite time of year and she would have turned 67 this November.... Read More »
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