Powerhouse Candybars

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These candy bars are packed with protein and all kinds of ingredients that are not only delicious, but extremely good for you.

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They’re simple to make. You know how I am about fussy recipes. I avoid them if I can.

Just make sure you don’t spill your chocolate all over after you’ve weighed it when you’re opening the honey like I did…that added a little extra work for me.

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Chocolate on the floor.

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Don’t be put off by the mixture of ingredients.

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They fit together like best friends.

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Just a small piece will satisfy that sweet craving that hits in mid afternoon. That time of day when you’re looking for that little something to hold you over until dinner.

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A couple spoonfuls before they’re set up won’t hurt you either.

You know, just to taste and make sure they’re good before they go into the fridge…

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When they come out of the fridge they’ll be solid, but not so hard that you can’t very easily enjoy them cold.

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Even my non-nut-loving husband enjoyed them.

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Powerhouse Candy Bars

1 Cup of Organic Cashew Butter

1/3 Cup of Raw Organic Honey

1/4 Cup of Organic Coconut Oil

6 Ounces of 70% Dark Belgian Chocolate, chopped

2 Cups of Organic Unsweetened Coconut Flakes

2 Tablespoons of Organic Dried Cranberries

2 Tablespoons of Organic Dried Tart Cherries

1/4 Cup of Dry Roasted Salted Almonds

2 Tablespoons of Organic Raw Pumpkin Seeds

2 Tablespoons of Organic Chia Seeds

1/2 heaping teaspoon of Organic Turmeric

1 teaspoon of Organic Cinnamon

1/4 teaspoon of Organic Ground Ginger

In a medium saucepan melt the cashew butter, raw honey, and coconut oil. Do not boil. Turn off the heat and add the chopped chocolate. Stir until completely melted. Add the remaining ingredients and stir until fully incorporated. Spoon into the prepared dish, smooth, and refrigerate until partially set, 1-2 hours. Remove from fridge and score into about 1 1/2 to 2 inch squares. Return to the fridge to set completely (4 hours or overnight). Run knife along sides of pan and lift chocolate bars out of pan with parchment paper. Using a sharp butcher knife or large knife, cut into bars. Store in the fridge in an airtight container.

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Stack between a layer of parchment and store in the fridge.

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When In Doubt ~ Go Flourless

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Are you as unimpressed with grain free living as I am?

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Do you just want to make a quick batch of fresh cookies after dinner that doesn’t require 12 different ingredients and the unsettling chance that no one will like them?

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Well then, flourless cookies are a safe bet. I’ve never been disappointed in a flourless cookie.

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They’re simple, I mean super simple.

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They don’t require fussy flours, a ton of your time, or major cleanup. You’ll have your sweet tooth satisfied and everyone will love them.

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You can use any type of nut butter you love and add any kind of chocolate, dried fruit, or anything else that tickles your fancy and they will still be simple and deliciously satisfying.

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Flourless Peanut Butter Chocolate Chip Cookies

1 Cup of Organic Crunchy Peanut Butter (stir it first  if the oil is at the top)

1/4 Cup of Raw Organic Honey

1 Organic Egg

1/2 teaspoon of Baking Soda

1/4 teaspoon of Iodized Sea Salt

1/2 Cup of Enjoy Life Chocolate Chips or Dark Chocolate chopped

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl stir all ingredients except the chips until combined. Fold in the chocolate chips. Spoon by heaping Tablespoon onto parchment and bake for 8-9 minutes. Remove from oven and allow to cool and set  for 10 minutes. Makes about 12.

Simple Chicken Dinner & A Fabulous Fallen Cake

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Simple is my middle name these days. I used to just relish working on recipes that had a gazillion steps and were a labor of love to create.

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Now, I still aim for fabulous and crave fantastic, but the first thought on my mind is “simple”.

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Something simple that won’t take me hours to make, where the cleanup won’t exhaust me, that really anyone with basic cooking skills can make, and still have it be delicious and not taste or look simple.

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Both the chicken dish and the spicy cauliflower and broccoli dish are extremely easy with very few ingredients.

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The dinner had a prep time of 20 minutes and cook time of about 35 minutes.

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Delicious, simple, fantastic.

The chicken has amazing layers of flavor. The onion, garlic, and sundried tomatoes work perfectly together. Distinct flavors, but not so much that they overpower the chicken. The spicy cauliflower and broccoli has just enough spice to contrast the sweetness of the cauliflower but not too much heat to take away from the flavors of the chicken.

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The not so fantastic part? Enjoying it on the patio overlooking our dirt back yard. 

Yep.

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Landscaping was supposed to start Tuesday, now it’s Friday…they “think” they’ll be able to start the sprinkler system on Monday then it will take “about” 10 days to complete all the landscaping. At this point, I’m convinced that the majority of construction and landscape laborers live in an alternate universe where time is of no consequence.

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As many of you already know I’m doing a grain free trial run. Baking grain free has been a challenge to say the least. So far I haven’t been impressed with even one bread recipe I’ve tried. But I’ll save that post for later.

For now we’ll discuss the flourless fallen cake.

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I tweaked the recipe a bit like I said I would. Added more chocolate and a bit more coconut oil. Also baked it in a regular sized cake pan rather than two tart pans. Turned out much more moist and now has the perfect balance of chocolate. However, with the fear of over cooking it and having it be too dry, I believe I may have under cooked it just a touch. It looked wonderful coming out of the oven…and then.

You may be wondering why I’m calling it fabulous… Of course I didn’t know it was fabulous when I was taking pictures of it. So I took my shots and then set it aside and ignored it while it cooled.

I’ve seen tons of recipes on Pinterest for Paleo frosting made with avocado. So I found one that looked promising from Gourmet Innovations and tweaked it to suit my needs.

Behold, the Fabulous Fallen Cake.

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Amazingly enough….FABULOUS in every way.

Even the avocado frosting. Not weird at all.

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Both the cake and the frosting are very rich but in a light and airy way. The cake was perfectly moist and now I’m convinced that the fallen aspect is no big deal and just gives it rustic character.

I like rustic character.

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Fabulous Fallen Cake

*Instructions in bold are what have been updated from my previous recipe

Prep time: 15 minutes

Cooling time: 1 hour

Cook time: 34 minutes (Maybe add another 5…)

(Adapted from Martha Stewart’s Cakes)

4 Tablespoons of Raw Unrefined Organic Coconut Oil

8 ounces of 70%  Dark Belgian Chocolate, chopped (or Enjoy Life chips)

6 Large Organic Eggs, yolks and whites separated

1 Cup of Organic Coconut Sugar Crystals

1 teaspoon of Instant Coffee or Espresso Powder (decaf is fine!)

2 Pinches of Iodized Sea Salt (1 for the chocolate mixture and 1 for the egg whites)

2 teaspoons of Pure Vanilla Extract

Preheat oven to 325 degrees (I use convection). Line the bottom of one 9 inch cake pan with parchment paper and rub the paper and pans with coconut oil or spray with coconut oil. Place the 4 Tablespoons of coconut oil and chopped chocolate in a small glass bowl over a steaming pan of hot water. Stir until combined and fully melted. 

Remove bowl from steaming pan, wipe bottom of bowl with a towel to avoid any water dripping into the chocolate. Set aside. In the bowl of your mixer, beat the egg yolks and 1/2 cup of coconut sugar crystals on medium high until thick and fluffy and crystals have dissolved completely.  Add the instant coffee or espresso powder, salt, and beat until combined and coffee has dissolved. Add the vanilla and slowly drizzle the melted chocolate mixture in and beat for about 1 minute until combined.

In a large bowl, beat the egg whites and a pinch of salt until foamy. Increase beating to high and slowly add the remaining 1/2 cup of sugar crystals in small batches. Continue beating on high until stiff peak (close to 5 minutes). Gently fold the egg white mixture into the chocolate mixture. Pour batter evenly in one 9 inch pan. 

Bake for 34 minutes, remove and cool completely on baking rack.

Chocolate Avocado Frosting

Prep time: 3-5 minutes

Mix time: 5 minutes

(Adapted from Gourmet Innovations)

1 Organic Avocado, pitted & scooped out

1/4 Cup of Organic Cocoa Powder

2 Tablespoons plus 2 teaspoons of Pure Maple Syrup

1 teaspoon of Organic Coconut Sugar Crystals

1 Tablespoon of Dairy Free Butter

Place all ingredients into a food processor. Process until smooth and fluffy, scraping down sides several times. 

Frost cake when it is completely cooled. After serving, store lightly covered in fridge. 

Simple Chicken Dinner

Prep time: 10 minutes

Cook time: 35 minutes

5-6 Organic Boneless, Skinless, Chicken Thighs

1 Organic Medium Onion, peeled and sliced thinly

2 Organic Cloves of Garlic, peeled & pressed or shredded over chicken

About 1 teaspoon of Organic Dried Thyme

3 Sun Dried Tomatoes In Oil, chopped

Paprika

Sea Salt

Organic Olive Oil

Place chicken thighs in an 8×8 baking dish. Layer sliced onion on top, in between, and under thighs. Shred garlic cloves over chicken (I used a zester). Sprinkle the thyme over the chicken, disperse the chopped tomatoes. Sprinkle with a little paprika and sea salt. Drizzle somewhat generously with olive oil.

Bake in a preheated 350 degree oven for 35 minutes.

Spicy Cauliflower & Broccoli

Prep Time: 10 minutes

Cook Time: 20-25 minutes

About 1 1/2 Cups of Organic Cauliflower, large stalks removed and heads broken into small bite size pieces

About 1 1/2 Cups of Organic Broccoli, large stalks removed and heads broken into small bite size pieces

1/4 of A WHOLE Jalapeno, membrane and seeds intact, diced

Organic Olive Oil

Sea Salt

In a medium saute pan add the cauliflower, broccoli, and jalapeno. Drizzle with olive oil. Saute on Medium Low for about 20-25 minutes until aldente. Season with sea salt. (I added another drizzle of olive oil toward the end of the cooking process).

Firemen & a Fabulous Dessert

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We had a visit from the fire department on Tuesday morning.

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Our fire alarms started and the automated system was saying, “fire, fire, fire”. We searched and searched and couldn’t figure out where this supposed fire was burning. After 25 minutes, some very freaked out dogs, and no sign of fire…the alarms were still blaring. Fearful that there was an electrical fire within a wall somewhere in the house I made a call to the fire department after calling the construction supervisor of our neighborhood to see if he had any ideas.

Dairy Free Vanilla Bean Ice Cream Base with Coconut Milk & Maple Syrup

Dairy Free Vanilla Bean Ice Cream Base with Coconut Milk & Maple Syrup

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The fire department of course told me to call 911. Which I felt uncomfortable doing because there wasn’t a fire, but did it anyway. Meanwhile, the construction supervisor showed up and began removing all of the alarms one by one. In every single room and hallway.

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The noise was deafening. I’ve never heard fire alarms blare so loudly.

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We’ll certainly never sleep through them if we have a fire in the middle of the night. In fact, the people in the town next to us won’t either. Dogs were moved to the garage where there aren’t any fire alarms. (I made a mental note of that fact.)  Abigail rested quietly on her dog bed in Tony’s “man cave” area of the garage while Romeo hid behind the truck, shaking like it was the end of the world.

The Beginnings of a Honey & Coconut Milk Caramel Sauce

The Beginnings of a Honey & Coconut Milk Caramel Sauce

So the fireman arrived. Extremely friendly and very good looking as all firemen are. Of course we had just returned from walking the dogs and I was dressed in exercise clothing, sweaty, and didn’t have a stitch of makeup on. They searched high and low and used some fancy equipment to test for hot spots in the walls, smoke, and any sign of gas leakage.

Nothing.

A Low Boiling For 7 Minutes.

A Low Boiling For 7 Minutes.

The construction superintendent assured us his electrician would be here at 1:00 PM and then he exited the house as quickly as he came to probably try to recover what was left of his hearing.

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The firemen assured us there wasn’t anything fishy going on. And then they were off to battle real emergencies. We were left wondering if our system really works, and pondering questions like, “how safe are we really?”

  But at least it was quiet again.

Sitting Out At Room Temperature Until Cooled.

Sitting Out At Room Temperature Until Cooled.

Well, 1:00 PM rolled around, then 2:00, then 3:30, then 4:30. I’m sensing a pattern in this neighborhood with the “construction” people and their inability to look at their watches. So I called the construction superintendent and left him a voicemail to let him know that his electrician never showed up.

After A Night of Refrigeration. Glorious!!

After A Night of Refrigeration. Glorious!!

He returned my call to let me know he had sent a text to my husband two and half hours earlier to let him know it would need to be rescheduled to Wednesday morning. My husband was upstairs in his office. Of course he didn’t let me know about the text until 2 1/2 hours later…right after I called the construction superintendent in my mother voice. I wondered quietly to myself how they get through life with such a glaring lack of communication skills.

I Really Wanted Fluted Edges So Baked The Cake In A Tart Pan. The Half Full One Will Be Saved For Non-Guests Only and Late Night Snacks.

I Really Wanted Fluted Edges So Baked The Cake In A Tart Pan. The Half Full One Will Be Saved For Non-Guests Only and Late Night Snacks.

So along comes Wednesday, which was my 46th birthday and the reason for the fabulous dessert. The electrician showed up in the morning, late of course, but he did show up. And as I had guessed, after checking all of the alarms and the electrical, had absolutely no clue as to why they went off the day before.

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Then he actually asked me for the fire alarm manual. Which he then read out loud to us along with 1,000 meanings as to why they flash a red light every 30 seconds, randomly, or continually and when the green light is going to be on and why, and how to reset them….and on and on and on.

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At that point I had checked out. I had enough of late people and no answers and was annoyed quite frankly by the very presence of multiple men who don’t know what they are doing.

A Taste Test of The Half Full Cake.

A Taste Test of The Half Full Cake.

So as I stood there in physical form, my brain had checked out and instead of listening to a grown man read me instructions that I could easily read myself, I sent thank you notes on Facebook to people who were wishing me a happy birthday. Smart phones and Facebook…the all natural relaxation remedy. Amen.

I Placed The Cake in A Cake Dish To Steam To Assure It Would Remain Moist.

After cooling for 15 minutes, I Placed The Cake in A Cake Dish To Steam To Assure It Would Remain Moist.

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 So the electrician left and we had no answers as usual.

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We moved on to enjoy a very pleasant birthday lunch with my mother in law and our son. I made simple chicken and vegetable kabobs and a coleslaw salad. We finished with a flourless cake, coconut milk ice cream, and an impressive dairy free caramel sauce made with organic raw honey.

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Romeo had been ill all day (intestinally) and we figured it was from the stress of the alarms the prior day, considering flies and bees will send him running for cover. But by afternoon, it hadn’t stopped. And then vomiting and panting began. At 5 minutes to 5:00 I called the vet to see what to do. They were closing in 5 minutes and said we needed to take him to the emergency vet on the other side of town because the combination of diarrhea, vomiting, and panting is serious business. So off Brandon and I went. Tony had to submit some paperwork for something or other to someone so he didn’t accompany us.

Absolutely Fabulous Vanilla Bean Coconut Milk Ice Cream.

Absolutely Fabulous Vanilla Bean Coconut Milk Ice Cream.

The vet visit turned out fine, nothing horrible thank God… besides the bill of course. $700.00 for blood work and x-rays to make sure nothing of extreme emergency was going on. The doctor said that Romeo’s blood work was SO fantastic that he actually had never seen test results so great. They gave him an anti nausea injection, an antibiotic injection, sent us home with antibiotic pills and recommend ice chips and water for the rest of the night. They also had no answers and figured that he had “eaten or drank something on our walk the previous day that didn’t agree with him”.  After I paid that horrific bill I then felt nauseated and wondered why they didn’t send me home with a prescription included in that price, or at least a cocktail.

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So at 7:30 PM after being up and on my feet since 4:00 AM, I dropped the kiddo off at his house who was kind enough to come with me, even though he had been suffering from a terrible headache all day.

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I then hauled Romeo home, but not before sitting in front of the gate to our neighborhood trying to find the stupid code I had typed in my notes area of my phone. I finally arrived in our garage just in time to have the fact pointed out to me, that the gate opener to the neighborhood was right above my head, on the visor in the truck, all along.

Upon walking in the house I was faced with the luncheon mess that hadn’t cleaned itself up and kitchen that needed cleaning.

I cleaned the kitchen and dining room, ate leftover chicken and vegetables for a late dinner in front of my computer, and thanked all of the amazing people on my friends list who had sent me the most heart-felt, loving, birthday notes that made me cry.

I slathered myself in Lavender oil, and went to bed.

I prayed for rest, and thanked God that Romeo wasn’t suffering from anything serious, said my thank yous that our house was still standing and my health is still holding, and finally… that I had made it through another year.

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Flourless Chocolate Cake

A light and airy texture, but not as intense or moist as I would have liked. Still delicious and very good with the ice cream and caramel sauce. Next time I will experiment with more coconut oil and more chocolate.

(Adapted from Martha Stewart’s Cakes)

3 Tablespoons of Raw Unrefined Organic Coconut Oil

6 ounces of 70%  Dark Belgian Chocolate, chopped

6 Large Organic Eggs, yokes and whites separated

1 Cup of Organic Coconut Sugar Crystals

1 teaspoon of Instant Coffee or Espresso Powder (decaf is fine!)

A Pinch of Iodized Sea Salt

2 teaspoons of Pure Vanilla Extract

Preheat oven to 325 degrees (I use convection). Line the bottoms of 2 tart pans or one 9 inch cake pan with parchment paper and rub the paper and pans with coconut oil. Place the 3 Tablespoons of coconut oil and chopped chocolate in a small glass bowl over a steaming pan of hot water. Stir until combined and fully melted. 

Remove bowl from steaming pan, wipe bottom of bowl with a towel to avoid any water dripping into the chocolate. Set aside. In the bowl of your mixer, beat the egg yolks and 1/2 cup of coconut crystals on medium high until thick and fluffy and crystals have dissolved completely.  Add the instant coffee or espresso powder, salt, and beat until combined and coffee has dissolved. Add the vanilla and slowly drizzle the melted chocolate mixture and beat for about 1 minute until combined.

In a large bowl, beat the egg whites and a pinch of salt until foamy. Increase beating to high and slowly add the remaining 1/2 cup of sugar crystals in small batches. Continue beating on high until stiff peak. Gently fold the egg white mixture into the chocolate mixture in multiple batches. I did three. Pour batter evenly in one 9 inch pan or 2 tart pans. 

Bake at 325 degrees for 20-25 minutes or until middle is just set when jiggled. Cool and cover until ready to serve. I warmed ours slightly (15-20 seconds) before topping with ice cream and caramel sauce.

Vanilla Bean Ice Cream with Coconut Milk & Pure Maple Syrup

So far, this is my favorite dairy free ice cream recipe…and I have tried several. The egg yolks make all the difference!

(Adapted from Against All Grain)

27 ounces of Full Fat Organic BPA Free Coconut Milk

3 Large Vanilla Beans, slit and scraped

1/2 Cup Pure Maple Syrup (Use New Hampshire or Vermont, they’re the best!)

4 Organic Egg Yolks

2 teaspoons of Pure Vanilla Extract

In a cold saucepan add the coconut milk, vanilla pods and scrapings, maple syrup, and egg yolks. Whisk to combine. Heat over medium low, stirring constantly until the mixture coats the back of the spoon, about 10-15 minutes. Do not let boil.

Transfer to a large, shallow dish, allow to cool for 10 minutes. Place a piece of plastic wrap directly on liquid to prevent condensation and refrigerate for a minimum of 4 hours. I always refrigerate over night. When chilled, remove the vanilla pods, pour the liquid into an ice cream maker and follow the manufacturer’s instructions. I use the ice cream attachment for my KitchenAid mixer. LOVE it.

When it reaches a thick soft serve consistency, spoon into an airtight container and place a piece of plastic wrap directly on top of the ice cream under the lid to prevent freezer burn. 

Allow the ice cream to sit at room temperature for 10-20 minutes before serving with an ice cream scoop.

Dairy Free Caramel Sauce

This  has a delicious intense honey flavor with the consistency of caramel. Wonderful!

(Adapted from Against All Grain)

1 Cup of Raw Organic Honey

3 Tablespoons of Spectrum Shortening 

1 Cup of Organic BPA Free Full Fat Coconut Milk

1/2 teaspoon of Iodized Sea Salt

Boil the honey on medium heat in a deep saucepan. Simmer for 5-7 minutes swirling the pan occasionally to ensure even browning. Remove from heat and carefully whisk in the shortening, coconut milk, and salt. Return to heat and continue cooking for 15 minutes stirring occasionally to ensure the coconut milk doesn’t scorch on the bottom of the pan. You may need to lower heat slightly.

Pour into a glass container and allow to cool at room temperature, uncovered. Chill in refrigerator over night before serving. Will keep refrigerated for 2 weeks.

*When I checked it in the morning, the honey had slightly separated at the bottom of the glass dish and the caramel sauce seemed too thick. I stirred it thoroughly with a spoon put it back in the fridge for a bit and it turned out fabulous! Hasn’t separated since.

Vegan Mint Chocolate Chip Ice Cream

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Paleo Chocolate Chip Peppermint Ice Cream

Paleo Chocolate Chip Peppermint Ice Cream

I absolutely love cookbooks. Don’t you?

 When I buy a new cookbook, I go through it page by page and place a sticky note on the recipes that interest me. My cookbooks get dog-eared, spilled on, written in. You know…used properly.

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 Against All Grain has a lot of delicious looking and interesting recipes.

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A few days ago I made her banana bread. Yesterday I made a tweaked version of her mint chocolate chip ice cream. SO easy.

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If you don’t have an ice cream maker and you own a Kitchenaid mixer, I would highly recommend the ice cream maker attachment. You pop it in your freezer over night, attach it to the mixer, and in 20 minutes you have soft serve ice cream. Leave it in longer and it will become more solid or you can put the ice cream in your freezer and it will firm up in a couple of hours.

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Paleo/ Vegan Mint Chocolate Chip Ice Cream

1 13.5 ounce can of full fat coconut milk

1/2 Cup of organic raw honey

2 Cups of  organic unsweetened almond milk

1 1/4 teaspoons of pure peppermint extract

1/2 Cup of ripe organic avocado

1 Tablespoon of melted organic unrefined coconut oil

3/4 Cup of Enjoy Life chocolate chips (you can also use chopped dark chocolate)

Measure the coconut milk into a small saucepan and heat until bubbles form around the perimeter of the pan. Remove from heat and whisk in the honey. Stir in the almond milk and the peppermint extract. Pour into a bowl and place in the refrigerator to chill for 4 hours.

Pour the chilled mixture into a blender and add the avocado, blend until smooth. Pour in an ice cream maker and follow the manufacturer’s instructions. When it reaches a soft serve consistency (or a bit thicker), stir in the chocolate chips, spoon into a freezer safe container and freeze for about two hours. If you’re going to eat it later, let it defrost in the fridge for 1 hour before serving.

Look at the sunrise this morning. Pretty neat coming over that hill. Bright orange though because there’s also a fire in the mountains nearby. Right now it’s not threatening any houses, let’s hope it stays that way.

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Notice anything else? Besides the clouds of dirt billowing up behind the dogs….

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You guessed it. The fence guys didn’t show up yesterday. After a kind but direct phone call to them this morning, I’ve been told they’ll arrive this afternoon. We’ll see.

Luckily I had other things to occupy my mind and hands instead of fuming over the fence last night. I made the ice cream and then I potted and added some tall plants with the help of our son, to the “formal” living room and several other plants around the house. I put formal in parenthesis because we are anything but formal. Ha. We like to be relaxed and comfortable.

So much more cozy with the addition of more greenery. I read online that a minimum of 15 plants are required for optimal house air health. We have far exceeded that amount, so bring on the healthy air!

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When we looked at this house (several times before deciding to buy it), I was concerned about all of the dark colors. Dark floors, cabinets, doors and moldings, carpet, counter tops, tile, bathroom counters, etc. It’s a big difference from the bright and lightly colored house we had in New Hampshire.

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But now that we’re getting settled in, I love the rich, dark, colors.

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The open floor plan on this level allows for plenty of light throughout the day. I’m really enjoying the quartz counter tops. So easy to work with and take care of.

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 That’s all for now. I’m feeling like I may need a nap but instead I’m off to figure out something for dinner and maybe work on a good paleo bread recipe.

Hope you’re having a happy Wednesday! See you soon ~ April

Simple Sea Salt S’Mores

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These delightful little cookies are incredibly easy and have all the factors necessary for the perfect treat.

Sweet, salty, chocolately, crispy, and gooey. 

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They are best eaten on day 2 when all the flavors and textures have had a chance to settle down and get to know each other.

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Simple Sea Salt S’Mores

12 Ounces of Dairy Free Semi-Sweet Chocolate

1 Jar of Marshmallow Fluff (or you can make your own)

1 Box of Schar Gluten Free Honeygraham Crackers

Sea Salt

Roughly chop the chocolate and place in a double boiler, or use a pan and a bowl like I did. Heat the water on medium as to not melt the chocolate too quickly, risking overcooking.

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Remove all of the graham crackers from the box. With a serrated knife, very carefully and slowly, saw your way through each cracker.

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 Carefully spread a dollop of marshmallow fluff on each one and top with another cracker. I was a little too hasty with the first couple and snapped them when I spread the marshmallow. Then they accidentally fell into the melted chocolate and into my mouth.

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Oil a wire cooling rack and place a piece of parchment or wax paper underneath. Place each cookie on the rack and with a spoon, spread chocolate over the tops of each one and sprinkle with sea salt.

This part will need to go relatively quickly because the hot chocolate will make the lids want to slide off of the marshmallow fluff. So spread the chocolate and then set the cookie rack somewhere cold where the chocolate can set up. Check them after about 5 minutes and do any necessary lid adjusting. I set mine outside on our deck, but you could put them in the fridge or freezer as well.

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Once set, they will keep in a covered container on the counter for several days. 

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Twenty Nine Gluten Free & Dairy Free ~ Holiday Cookie & Candy Recipes

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The holidays just aren’t the same in our house without our yearly traditional recipes. Each Christmas season I always tell myself I’m going to add something new to the list, but there are just those favorites that I’m not willing to give up.

Below you’ll find pictures and links to all of my traditional holiday recipes, as well as other cookies and candies I’ve made along the way that can easily be incorporated into your list of favorites if you’re looking for something new.

Pecan Pie Bars

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Clementine Carrot Cookies

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Gingerbread Snowflakes

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Cranberry & Pepita Bark

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Grandma’s Divinity

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Double Chocolate Chunk Rum Balls

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The BEST Sugar Cookie Dough 

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Fig Pillows

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Clementine Shortbread

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Caramel Heavenlies

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Chokecherry & Raspberry Thumbprints

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Gingersnaps

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Triple Chocolate Cherry Brownie Bites

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Toasted Coconut & Pecan Haystacks

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Not Your Momma’s Sugar Cookie

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No Bake Peanut Butter Cookies

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Raspberry & Apricot Pie Dough Cookies

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Peanut Butter Balls

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Rum Fudge with Macadamia Nuts & Coconut

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Chocolate Chunk & Dried Cherry Oatmeal Cookies

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Pumpkin Macaroons

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Pumpkin Biscotti with Drizzled Belgian Chocolate

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Wild Blueberry & Orange Bars

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Pecan Sandies

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Dark Chocolate Cherry Surprise

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Peanut Butter, Pretzel, & Cherry, Chocolate Clusters

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Orange & Sea Salt Chocolates

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Fruit & Nut Tea Cookies

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Dried Apricot & Almond Butter Granola Bars

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