I just love Two Peas and Their Pod Blog, this is one of my go-to cookie recipes, everyone is hooked on these babies. I’ve also tried cashew butter instead of almond and it was also great!
Cravings come and go, but as true chocoholics know, a chocolate craving must be satisfied. Since I’m always looking for ways to make food I love healthier so I can have the best of both worlds, I started reading up on some Paleo chocolate desserts and came across the Nom Nom Paleo Blog. I found a Chocolate Pie recipe, and didn’t have half the ingredients… so I improvised and was wildly happy with the outcome. My recipe is below!
- 1/2 cup plain pecans
- 1/2 cup plain cashews
- ¼ cup (about 4) chopped soft, sun-dried figs
- 1 teaspoon ground cinnamon
- Pinch of sea salt
- 1 cup heated coconut milk creamer (If you don’t have this, you can use coconut cream, I haven’t tried just coconut milk… if you do make sure it’s not reduced fat and it should be fine)
- ½ cup chopped soft, sun-dried figs
- 3 ounces dark chocolate, melted (I used 70% cacao, melted in a double-boiler)
- ¼ cup melted coconut oil
- 2 teaspoons vanilla extract
1. To make the crust, in a food processor, grind the nuts, figs, cinnamon, and salt for about 20 seconds or until very fine and looks like crumbs.
2. Spray or rub a glass pie dish or free-form pan with some coconut oil. Transfer the crust mixture to the glass pie dish or free-form pan (approx. 8 inch), and press it across the bottom and halfway up the sides.
3. Heat the coconut milk/cream in the microwave for 40 seconds.
4. Add the heated coconut milk/cream, chopped figs, melted chocolate, coconut oil, and vanilla extract to a blender, and purée for 1 minute or until the filling is dark and completely smooth.
5. Pour your filling over the crust and chill for a couple of hours to set.
This pie gets better and better as it sets, I must say… serve with sprinkled nut crumbs on top or make some coconut whipped cream as a topping! Enjoy.
These cookies are to DIE FOR. I love peanut butter cookies, with a couple of exceptions: how oily and crunchy they get. Well, Elana’s Pantry has solved that for me with this heavenly recipe, they are chewy and light. Best of all, this is made with almond flour and I substituted the shortening with coconut oil, here are the details:
- 1 cup blanched almond flour
- 1/4 teaspoon sea salt
- ¼ teaspoon baking soda
- ½ cup creamy peanut butter (I used Justin’s honey peanut butter)
- ¼ cup agave nectar or honey
- 2 tablespoons coconut oil (not melted)
- 1 teaspoon vanilla extract
- In a small bowl combine almond flour, salt and baking soda
- In a medium bowl mix together peanut butter, agave, coconut oil and vanilla with a hand blender or in a stand mixer
- Blend dry ingredients into wet until well combined
- Scoop dough 1 tablespoon at a time onto a parchment paper lined baking sheet
- Use a fork to flatten in a criss-cross pattern
- Bake at 350° for 6-8 minutes until golden around the edges
- Serve & Enjoy!
I recently tried this recipe from Nourishing Days, for coconut flour pancakes which are grain and dairy-free. I was so excited for this because of how much I LOVE pancakes, but hate how heavy and guilty they make me feel after. I’m pleased to say, these taste delicious. They are light and lovely… I was satisfied after eating 3 of these babies, the recipe made approx. 6 cakes.
Coconut flour absorbs a lot of liquid, so the beaten eggs are necessary for binding. Flipping the pancakes take some practice, but by the 4th cake, I was feeling like a pro. I’m definitely going to be making these again and am looking forward to perfecting this. If you’re going to attempt it, follow the recipe exactly… read the tips, and even watch the video offered in the blog post. I followed the directions to a tee, however I think I may have mixed in the wet to the dry ingredients too much (using my stand mixer). Next time, I’ll try folding it in manually until it’s absorbed and use all of the liquid (I used most of it as she suggested since the consistency seemed good). Again, the flavor on these are great… there is a touch of an eggy consistency, but it’s necessary to bind it. So happy about these!
Avgolemono Soup is like your favorite, comforting Chicken Soup with a lemony-creamy kick. The egg is what makes this soup rich and thick, the lemon gives it a nice zest. I use rice in mine, some people prefer orzo or another type of pasta.
- 1 whole chicken, about 3 1/2 lbs. (remove fat and skin)
- Water (enough to cover your chicken, approx. 12 cups)
- 2 carrots, halved
- 2 celery stalks, halved
- 4 whole cloves of garlic
- 1 tsp. olive oil
- 1 large onion, halved
- 2 bay leaves
- 2 tsp. salt
- 2 tsp. pepper
- 1/2 cup Rice (or pasta/grain of your choice)
- 3 eggs, at room temperature
- Juice of two large lemons or 4 small lemons, strained
Add first 10 ingredients to a large pot or dutch oven, bring to a boil, then reduce to medium-low heat. Cover the pot partially, checking in to skim any foam off the top. This should take approx. 2 hours until the chicken is fully cooked and falling off the bone.
Remove the chicken and large vegetables, cut them up to bite-size chunks (I like using kitchen shears to do this quickly) and set aside. Strain the rest of the soup into a bowl and return the broth into the pot, bring to a boil (uncovered pot). Add the rice/pasta to the broth and simmer on medium for approx. 10-12 minutes.
Meanwhile, start whisking the eggs in a bowl until frothy. TIP: If you have a stand mixer or hand electric mixer, it will make this more convenient, but whisking with your hand will do fine (just remember to keep the eggs moving). Add the lemon juice slowly as you whisk the eggs.
Once the rice/pasta has finished cooking, turn the heat off. Slowly, ladle approx. 2-cups of the chicken broth into the egg-lemon mixture while still whisking. The goal here is to temper the egg-lemon mixture so that the eggs don’t curdle when you introduce it to the soup. Once that is done, you can turn the heat up on the broth to very low (do NOT boil).
Stir in the tempered egg-lemon mixture into the chicken broth slowly. Leave it on the low heat for approx. 5 minutes.
Return the chicken and vegetables back into the pot and continue to heat on low until it has reached the desired temperature. Taste, adding salt and pepper as needed. Serve right away and enjoy!
This dish is perfect for a light and flavorful breakfast. It’s especially light, because while most Florentine recipes call for heavy cream, I use coconut milk or creamer instead.
(Serves 2 people)
-1 package of frozen spinach, defrosted in the microwave and drained
-1 tsp. of coconut oil
-1/3 cup coconut creamer (to start with, add more as desired). If you can only get to coconut milk, put a little less since it’s thinner and add it slowly.
-pinch of cinnamon or nutmeg
-pinch of salt, pepper
-1/2 small yellow onion, finely chopped
-2 garlic cloves, minced or pressed
-2 tsp. grated Parmesan cheese
-2 tsp. white vinegar, or rice vinegar
In a skillet, heat the oil or oil spray over medium-low heat. Add onions and cook until translucent, then add the drained spinach and saute for approx. 5 minutes with the onion. Add the pressed garlic on top of the spinach so it does not burn, until fragrant. Pour in the coconut milk/creamer in while stirring and simmer on low for a few minutes. Add the cinnamon.
This would be a good time to start your poached eggs (Great Resource here), and get your bread toasted. When you’re getting close to the end with your eggs, evaluate the thickness of the sauce, if it is very runny and thin, consider tossing in a pinch of corn starch or flour only in the liquid and stir. Keep in mind, the last step, is adding the cheese which will also thicken the sauce up. When you’re ready, season with salt and pepper, and stir in the cheese.
Add your spinach mixture on top of each bread slice, top off with your poached eggs. Optional: Garnish with a pinch of: salt, pepper, oregano, and Parmesan cheese.
Gluten Free Shortbread Cookies are possible, who knew? I used Bob’s Red Mill cookie mix (there is a blend of flours being used in the mix that would not be cost-effective of me to buy separately, so this was quite a lifesaver!). And, instead of butter, I tried coconut oil which substituted in perfectly.
Of course, I took them a step further and dipped them in dark chocolate and topped with shaved coconut. Using a double boiler is the most productive way to do this I found, because you need that chocolate to stay melted while you dip each cookie. Coconut oil was also used in the chocolate, instead of butter to thin it out. I waited just a couple of minutes once the cookies were out of the oven, and got to dipping and sprinkling the coconut. Success!
Recipe from the cookie mix:
- 1 -21 oz pkgs (4 cups) GF Shortbread Cookie Mix
- 3/4 cup Unsalted Butter or Buttery Spread cut into 8 pieces (Or I recommend 3/4 cup COCONUT OIL)
- 1 large Egg Yolk
- 2 Tbsp Water
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, beat butter on medium speed for 30 seconds, or until smooth. Beat in egg yolk, then beat in water. On low speed, beat in cookie mix in 3 stages; first 1/2 cup, then half of the cookie mix, and then remaining cookie mix, until thoroughly blended. Dough will look dry and crumbly.
Gather dough into ball with hands and massage until very smooth. Divide dough in half and wrap half in plastic wrap.
Place remaining dough on parchment paper, then top with plastic wrap. Roll to 1/4-inch, cit with cookies cutter or biscuit cutter to make 2-inch cookies and place on inch apart on baking sheet. Reroll scraps of dough; cut again to make 18 cookies.
Bake on middle rack of oven for 12-15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining dough.
Makes 36 cookies.
Avocado + Eggs = Good, pretty simple, right? Well someone took that literally with this latest dish fad… obviously I had to try it. This was every bit of strange to make as it was delicious to eat. There are many recipes out there, here is the one I used from White on Rice Couple blog with my own spin. I topped it with dried oregano and feta cheese instead of bacon and served it with an Arugula Blended salad, dressing recipe below.
Avocado-Blood Orange Dressing
Whisk all ingredients together:
4 Tbsp. Avocado Oil (or whatever oil you like for salad)
Juice of 1 Blood Orange
1 Tbsp. Honey
Pinch of sea salt