Double Dipped Coconut Treasures

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Happy Valentine’s Day!

Do you have any plans for the big day tomorrow? Or do you dread it and stay home waiting for it to go away? I’d say the like/dislike factor of Valentine’s Day is about 50/50 from the people I’ve talked to.

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I don’t put too much hype around certain holidays. I’d say Thanksgiving, Christmas, and Easter, are the biggies around here. Birthdays of course, are also very special. Valentine’s Day may or may not involve gifts, and most of the time, we’re just happy to hang out together. We’re typically easy going that way, and that’s how I like it!

I’ve never had a problem with Valentine’s Day, that I can remember. Any holiday that gives me an excuse to celebrate with food and candy can’t be all that bad. Even if you don’t have a significant other at this point in time, surely there’s always some type of love in your life to celebrate even if it’s furry love. And who needs a holiday for an excuse to eat chocolate?

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These Double Dipped Coconut Treasures are a lightly adapted version of Predominantly Paleo’sPaleo Almond Delights’. They are delicious. She’s right, they are better than Almond Joy Bars. I’m willing to bet they’re also better for you because they’re made with real ingredients and no chemicals.

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They’re extremely simple to make with ingredients that most of us have on hand.

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And if you need them quickly for a forgotten gift, a family treat, to say “I Love You”, or just because you’re having a craving, they’re ready to eat in about 30 minutes if you use your freezer to speed things up.

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Had my brain not been so clouded and excited at the prospect of having something resembling a candy bar, I would have done one thing differently.

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I would have wrapped the coconut mixture around the almonds, rather then stacking them when I did the double dipping.

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Either way, it didn’t change the taste, I just think they maybe would have been more aesthetically pleasing and I think I would have liked the almonds dispersed a bit. Maybe even chopped throughout? But that’s really neither here nor there, you can make these a variety of different ways with almost an endless amount of add ins and ingredients. You can also make them any size or shape you like. This will be a great recipe for future experimentation.

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Double Dipped Coconut Treasures

1 Cup of Shredded, Unsulphured Unsweetened Coconut (I used Bob’s Red Mill)

1 Tablespoon of Coconut Flour

3 Tablespoons of Raw Honey

1/4 Cup of Organic Unrefined Coconut Oil

Pinch of Fine Sea Salt

Whole Raw Activated Almonds (About 10)

1 Bag of Enjoy Life Chocolate Chips

1 Tablespoon of Organic Unrefined Coconut Oil

Line a baking sheet with parchment paper. Set aside. Add the Tablespoon of Coconut Oil and the chocolate chips to a glass bowl and place over a small sauce pan filled halfway with water. (Or use a double broiler) Heat the water and melt the oil and chocolate slowly. Don’t over heat.

In a medium bowl combine the shredded coconut, honey, coconut oil, coconut flour and a generous pinch of sea salt. Stir thoroughly until all ingredients are wet.

Using about a Tablespoon or so at a time of the coconut mixture, form miniature candy bars on the baking sheet. Place an almond firmly on the top (or, press in to the middle of the bar and cover). Set sheet in freezer for about 10 minutes to set the filling.

Remove from the freezer and using kitchen tongs, dip the candy bar into the melted chocolate. Wiggle it around to release any excess chocolate, then place back onto the parchment paper. Add another almond to the top if you’d like. Once they’ve all been dipped and extra almonds added, set the baking sheet back in the freezer for another 5-6 minutes or until the chocolate is set. Cut a fresh piece of parchment, set aside.

Remove the candy bars from the freezer. Remove them on the parchment from the baking sheet. Cover the baking sheet with a fresh piece of parchment and dip the chocolates again. Wiggle off excess chocolate before setting on baking sheet. Place back in the freezer for another 5-6 minutes or until chocolate is set.

Hot & Spicy Zucchini “Noodles”

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Just when you think there couldn’t possibly be another kitchen gadget you need, something else funky and fun comes along. This gadget isn’t new to the world of course, just to me. Well, relatively new. It’s been sitting in my pantry for 3 months waiting to be used. I think I felt like it was going to be more complicated and messy than it really is, so I kept putting it off for a day I felt like dealing with complicated and messy…which is never. I’m glad I finally decided to take another look and take it off the shelf over the weekend, because it’s not complicated and messy at all and now I’ve got all kinds of ideas dancing through my head.

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Once I decided to seriously do a grain free trial, I noticed lots and lots of the Paleo bloggers were eating zucchini and other vegetable noodles in place of grain noodles. My thought was….they look good and I like vegetables…but how can these people think that a vegetable “tastes just like the real thing” or they would, “rather have these than pasta any day!”

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That’s just crazy talk, because I’ve been down the spaghetti squash “noodle” road and no one is capable of convincing me that stringy stuff is an acceptable replacement for pasta.

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There are very few food things in this world that I would rather have more than a plate full of pasta siting in front of me. But, because of the grain free trial thing, I have to be flexible if I don’t want to lead a sad, noodle free life.

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So while zucchini noodles are not a plate full of soul soothing pasta, I have to admit, they are pretty darn good. I was impressed. And strangely enough, they do actually make a really decent replacement “noodle”.  They’re also fun to make.

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Last weekend Tony was on his annual guys ski trip in Deer Valley so I had four days to do whatever I felt like and to fiddle fart around the house and kitchen. These noodles, the Ginger Garlic Green Beans with Orange Zest, and the Sweet & Spicy Chicken Legs were what I made for Super Bowl Sunday snacks. I love the combination of sweet and spicy together, and because Tony wasn’t here, I could grate ginger into the food to my heart’s content and use cilantro and sweet chili sauce with reckless abandon, which he doesn’t really like. The “noodles” made it fun and I always think it’s exciting to try something new. Luckily the food was delicious because it ended up being the highlight of a very upsetting football game.

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Here’s a couple of things you need to remember when using zucchini for noodles:

1.  You can purchase a Spiralizer on Amazon. They are inexpensive and don’t take up much room. Easy to use, simple to clean.

2.  Zucchini cooks down. I used two medium/small zucchinis which cooked down to about maybe two medium sized servings. If you have a large family and you’re using it as a main dish, you’re going to need a lot of zucchini.

3.  Do not over cook it. I repeat, DO NOT over cook it. A quick saute (5-6 minutes tops) is all it needs. You want it to be slightly aldente, or you’ll end up with mush.

4.  You can peel or not peel, it’s up to you. Some people say that peeled tastes even more like pasta. If it’s peeled, it will cook faster, so keep an eye on it.

And that’s it! SO EASY. And fun.

Hot & Spicy Zucchini “Noodles”

2 Medium Zucchini

About 1/2 Cup Orange Bell Pepper, diced

3 Cloves of Garlic, peeled and minced

1/2 teaspoon of Crushed Red Pepper

2 Green Onions, sliced

1 1/2 Tablespoon of Cilantro, roughly chopped

About 1 Tablespoon of Olive Oil

1/2 teaspoon of Sesame Oil

2 Tablespoons of Coconut Aminos (gluten free soy sauce replacement)

1 Tablespoon of Sweet Chili Sauce

sea salt

Saute the bell pepper with the olive oil, sesame oil, garlic, and crushed red pepper just until the bell pepper is aldente. Add the zucchini “noodles”, coconut aminos, and sweet chili sauce and toss until zucchini has softened. Not too soft! Add the green onion and cilantro, a pinch of sea salt, and toss to combine.

Sweet & Spicy Chicken Legs

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I love sweet and spicy together. This would be fantastic on Asian-ish BBQ’d chicken wings too. Just pop them under the broiler to set the sauce, or use it as a dipping sauce. This sauce and chicken combined with the ginger, garlic, and orange zest on the green beans was an amazing combination of pleasing flavors. 

Sweet & Spicy Chicken Legs

Preheat oven to 350 degrees.

6 Chicken Legs

1/2 teaspoon of Sesame Oil

1 Tablespoon of Coconut Aminos (gluten free soy sauce alternative)

Sriracha (I used at least a 2 teaspoons, it’s hot, I’ll leave the amount up to you)

About 1/4 Cup of Sweet Baby Ray’s Honey Chipotle BBQ Sauce

About 1/8 Cup of Sweet Chili Sauce

2 Cloves of Garlic, minced

1 Green Onion, thinly sliced

Place the chicken legs in a baking dish and drizzle with the sesame oil. Sprinkle the minced garlic and green onion over the legs. Drizzle the coconut aminos and sriracha over the top. Drizzle the BBQ sauce and sweet chili sauce over the top. With a basting brush make sure legs are evenly coated on tops and sides.

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Bake for 30-35 minutes. Spoon pan juices over the top.

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Ginger Garlic Green Beans with Orange Zest

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These green beans are so full of flavor and delicious, I ate the entire pound myself in two days! Half for dinner and half for breakfast the next day.

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Ginger Garlic Green Beans with Orange Zest

1 lb of Fresh Green Beans

1 teaspoon of Finely Grated (with a nutmeg grater) Fresh Ginger

1/2 Jalapeno, seeds and membrane removed

2 teaspoons of Orange Zest

2 Cloves of Garlic, minced

Avocado Oil

Sea Salt

Trim ends off of the green beans. Heat about 1 1/2 Tablespoons of avocado oil in a medium skillet on medium-low heat. (The beans will take a while to get to the aldente stage, you don’t want to cook them or the garlic too quickly.) Add the beans, ginger, jalapeno, orange zest, and garlic. Toss frequently while sauteing until aldente, about 15-20 minutes. Season generously with sea salt.

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Healthy Frozen Yogurt Dog Treats

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If you’ve been following my blog for a while you already know how important it is to get and keep our gut microbiomes healthy. Aside from soul and spirit, your gut is the epicenter of your body. If it’s unhealthy (candida, leaky gut, stress, etc.), you’re unhealthy.

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Well the same goes for your pets!

You can feed them special pet probiotics, or make your own probiotic treats, it’s very easy.

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But remember (!!) dogs and other animals can’t eat a lot of things that we can eat.

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Here’s a few lists to check so you can make sure you’re choosing the right fruits and vegetables to feed your favorite fur babies.

Fruits & Veggies For Pets

10 Best Fruits & Vegetables for Dogs

Dog Approved People Food

All you need are a few fruits and vegetables, plain greek yogurt, mini ice cube trays, and a blender. It’s that simple. I used 1 Cup of plain greek yogurt, about 1/4 cup spinach, about 3/4 cup of blueberries, 1/4 cup mango, and one very ripe frozen banana. You can check the lists and add anything in any combination you may think your pets will enjoy.

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Put it all in a blender, whiz it up, and then pour it into mini-ice cube trays. I put mine on a cookies sheet and stuck them in the freezer for two hours to set before removing them from the trays. Then, I shook them out into a storage container and popped them back in the freezer where they’ll last at least a month.

It’s very convenient to just grab a couple to feed your pets each day. Their small enough that they can be eaten quickly without making a mess. If you have really small pets, I would cut them in half after removing them from the trays.

SO easy and your pets will love having a special, healthy treat added to their diet!

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Here’s a list of foods NOT to feed your pets:

Foods You Should NOT Feed Your Dogs

Dangerous Foods Your Dogs Should Never Eat

What Foods Are Toxic For Dogs

Simple Vegetable Frittata

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I love slow Saturday mornings.

During the week the minute my feet hit the ground I’m typically in constant movement doing the this’s and that’s in life that need to get done.

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I like to move a little slower on the weekend mornings.

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Savor them.

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Brandon and his friends were over for a visit and a dip in the hot tub last night.

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Tony is in Deer Valley for his annual “guys ski trip” getting some rest and relaxation.

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After the kids left, I didn’t get to bed until midnight. That may be a late night record for me for the last year. ha

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So needless to say, I didn’t have any problem getting a few extra winks this morning.

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But because I slept in 3 hours past my normal rising time, I woke up hungry and ready for something other than my usual vegetable, coconut kefir, and fruit smoothie.

Still lots of morning vegetables, but this time in the form of a frittata.

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And of course no Saturday morning is complete without bacon.

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All done un-rushed and leisurely like, just as all weekend mornings should be.

And plenty of leftovers for an easy lunch to be eaten while reading a good book this afternoon.

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Vegetable Frittata

*Serves 2

Preheat oven to 375 degrees

4 Large Eggs

1/4 Cup of Baby Spinach, chopped

1 Tablespoon of Red Onion, diced

1 Tablespoon of Cilantro, chopped

1 Tablespoon of Green Onion, chopped

2 Tablespoons of Red & Yellow Bell Pepper, diced

1 teaspoon of Jalapeno, diced

1 teaspoon of Fresh Thyme Leaves

5 Sugar Plum Tomatoes, quartered

1 Clove of Garlic, diced

1/4 Cup of Diaya Cheese

Pink Himalayan Salt

Ground Pepper

Olive Oil

Bacon Fat

Heat about 2 Tablespoons of Olive Oil in a small oven safe skillet on medium heat. Add the red onion, bell pepper, jalapeno, thyme leaves, and garlic and saute until aldente, about 4-5 minutes. Add the chopped spinach and saute just until the spinach wilts. Remove from pan into a small dish.

Add about 1 Tablespoon of bacon fat to the pan. Melt and swirl around all the way up to the edges. Crack the eggs into a medium bowl and add the cilantro, green onion, and tomatoes. Whip the ingredients with a fork and pour into the heated pan coated with bacon fat. Sprinkle the Diaya cheese over the top and with a spatula, slowly stir the cheese into the egg mixture, scraping the bottom of the pan. Once the cheese is dispersed, allow the egg mixture to cook on medium for 3 minutes until it begins to set on the bottom and just barely around the edges.

Place the frittata in the oven and allow to cook for 8 more minutes. Just until set. Don’t over cook it!

Serve with bacon and fruit.

42 Gluten Free & Dairy Free Super Bowl Celebration Ideas

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 We’re so proud of our Seahawk’s and excited that they’ve made it to the Super Bowl for the second year in a row!

NFC Championship Football

(photo courtesy of columbian.com)

RichardSherman

(photo courtesy of imgkid.com)

The Seahawk fans, otherwise known as the 12th Man or the 12’s, take a lot of pride in supporting their team. All around the state you can see 12 banners hung everywhere. In home windows, on porches, businesses, on the Space Needle, and even in my home town on the downtown clock tower.

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(photo courtesy of blog.seattlepi.com)

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(photo courtesy of swxrightnow.com)

It’s fun to see such excitement all around the city. It’s just buzzing with anticipation. Everyone is talking about it, wearing their Seahawk’s jersey’s, shirts, and jackets, and the stores this morning were full of people planning their Super Bowl menus. I don’t know about you, but any day that revolves around food and fun, is my kind of day.

As I was thinking about what I was going to make for Super Bowl Sunday, I thought I’d share a list of ideas with you. Sometimes when you’re new to the allergen free world or just limited in what you can eat, planning a celebration menu can leave you feeling deflated.

No worries, I’ve got you covered!

Pesto Bruschetta

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Focaccia Bread with Balsamic & Olive Oil

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Zucchini Corn Fritters

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Cheesy Muffins with Roasted Red Peppers

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Oven Fried Zucchini 

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Loaded Potato Skins

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Grilled Stuffed Jalapenos

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Garlic & Thyme Roasted Potato Wedges

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Sweet Potato Fries with Spicy Dipping Sauce

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Italian Stuffed Mushrooms

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Spicy Bean Dip

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Baked Oysters

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Kick Ass Flatbread Crackers & Dip

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Twice Baked Potatoes

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Black Bean Dip

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Smoky Honey Habanero Chicken

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Steak Kabobs

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Swordfish Skewers with Spicy Kumquat & Mango Salsa

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Simple Tostadas

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Chicken Tamales with Pablano Peppers & Sun Dried Tomatoes

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Asian Lettuce Wraps

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Spicy Asian Chicken Wings

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Shrimp & Sausage Skewers

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Asian Shrimp Skewers

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Italian Sausage & Pesto Roll Ups

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Mini Spinach Tarts

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Three Bean Salad 

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Mediterranean Salad

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Kale Salad

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Corn Salad with Queso Fresco

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Chili & Cinnamon Rolls

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No Bake Peanut Butter Cookies

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Mud Pie Ice Cream Pops

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Clementine Carrot Cookies

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Powerhouse Candy Bars

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Gooey Caramel Corn

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Chocolate Mousse With Coconut Cream

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Coconut Cake with Raspberry Filling

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Mud Pie

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Chocolate Chunk Cookies

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Toasted Coconut & Pecan Haystacks

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Peanut Butter Balls

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