Chocolate Pumpkin Muffins

Felt weird hitting the new post button!

I took time off from blogging because I was seriously sleep deprived during my third trimester. Since then I had a beautiful baby boy, Kaeden Alexander and switched to decaf coffee. I think giving up caffeine was almost as bad as giving birth without an epidural (Kaeden decided he wanted to arrive 30 minutes after they broke my water so no time for pain relief…little s$&t head, I tell you)! He sure is a cutie though. At least I think so.

Kaeden

Enough of my potty mouth! In my last three weeks of maternity leave I vowed to do something more stimulating than another Netflix series (I think I plowed through at least ten). So, I decided to actually add some new grub.

First things first, DESSERT or sweet breakfast. Priorities people!

To move away from the pumpkin protein dip I have been eating weekly, I made these muffins. I only had sweet potatoes in the house, but you can use pumpkin, sweet potato and butternut squash interchangeably.

Chocolate Pumpkin Muffins
Serves 12
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 C Pumpkin (or 1 C cooked Sweet Potato)
  2. 3 Eggs
  3. 1/4 C Hazelnut Butter
  4. 3 tbsp Grassfed Butter
  5. 1 tbsp Vanilla
  6. 1/4 C Coconut Palm Sugar
  7. 1/4 C Maple Syrup
  8. 1 1/3 C Almond Flour
  9. 2 tbsp Coconut Flour
  10. 1/2 tsp Salt
  11. 1 tsp Baking Soda
  12. 1 tsp Baking Powder
  13. 1 C Dark Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together butter, hazelnut butter, sugar, maple syrup and pumpkin for a minute on medium speed. Mix in eggs, vanilla and salt for another minute. Add dry ingredients and chocolate and mix for another minute.
  3. Pour batter a muffin tin (3/4 up to the top).
  4. Bake for 25-28 minutes.
  5. Test with a fork. If the fork comes out clean (no batter sticks to it) than the muffins are done.
  6. Allow to cool for 10 minutes before eating.
http://barerootkitchen.com/
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Paleo Fish Sticks

Talk about an entertaining week of doctors and vet visits!

First it started out with Scylla (our dog) peeing all over the carpet twice in the middle of the night. With already not sleeping well due to pregnancy induced restless leg syndrome, leg cramps and frequent bathrooms trip, this just added to my sleep deprivation. Yippee! I am just growing accustomed to the 4-5 hours of disjointed sleep and learning to function as normal as I possibly can.

Anyway, accidents are uncharacteristic of our doggy (minus her dropping Wonder loaves by my office chair or on the carpet just to spite me for not taking her with us to the store), so immediately I knew something was up. Turns out she had a urinary tract infection. The vet put her on a 10 day cycle of antibiotics, in addition to the steroids she is on for arthritis. Now, she is a total pest with begging to either eat or go potty every 1-2 hours. Feels like having a newborn! Guess this is just good prep for baby #2 who is set to arrive in about 13 weeks. Good thing I love this dog!

Mason also had to make a trip to the doctor to get his ear tubes checked out. He suffered from chronic ear infections when he was a little guy, so at 7 months we had ear tubes put in. The tubes did not naturally fall out like they should, so he is having an outpatient surgery with his ENT surgeon to get them out in a couple weeks. Putting them in was a piece of cake and hoping taking them out is just as easy.

Besides Mason and Scylla’s doctors visits, my dad also had more scans yesterday afternoon. They are looking for any additional cancer from the waist down and also assessing whether or not he is a surgical candidate to remove the cancer cells from his lungs. Hoping for good news! We are heading up to visit him for the weekend, so I will hopefully know more details about his visit soon. Until then we are staying at a resort near his house that has an indoor waterpark. Should be a great time for Mason and daddy. I am going to sit out this one because of my protruding belly :) Pretty sure waterslides during pregnancy are not going to be very comfortable!

Before leaving for our mini-vacation, had a little trip down memory lane with making some fish sticks. Growing up with a lake in our front and backyard, I was constantly fishing from our dock, boat or fish houses (both spearing and angling). From my dad, I learned how to bait my own hook and filet fish at a very young age. To this day, I still refuse to touch leeches for Walleye fishing, but worms and taking off fish do not phase me one bit.

One of my favorite stories from fishing was in our ice house. I was about four years old and too little to physically pull up the line, so my dad would just open up the door and let me run across the ice with the fishing pole. Well, I caught a fish, ran off with my pole, got back into the house and the fish was gone. I turned to my dad and said, “That bastard.” LOL! Pretty sure if Mason says naughty words they are from me!

Anyway, I love how my dad cooks fish. I made a Paleo version last night and it turned out fantastic, so I wanted to share with the rest of you! Enjoy! They can be served alone with your favorite condiment (e.g. how Mason ate them) or in fish taco wraps. For the taco wraps, we used green leaf lettuce for the “tortilla” and topped the fish with some Caesar dressing, homemade guacamole, black beans (not Paleo), feta cheese (not Paleo) and apple cubes. They were absolutely delicious!

Paleo Fish Sticks
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 lb White Fish (Tilapia, Mahi Mahi, Cod)
  2. 2 C Almond Flour, blanched
  3. 1/2 tbsp Chipotle Seasoning
  4. 1 tsp Salt
  5. 1/2 tsp Black Pepper
  6. 2 Eggs
  7. 3 tbsp Grass Fed Butter or Ghee
Instructions
  1. Cut fish into 1/2 to 3/4 inch wide strips.
  2. Beat eggs in one bowl and add almond flour, chipotle seasoning, salt and pepper to another bowl.
  3. Coat fish with eggs and then cover with almond flour batter evenly. Repeat until all of the fish are breaded.
  4. Heat up 1/2 of the butter in a large frying pan over medium heat. Add fish and cook for about 4-5 minutes on each side or until the crust is golden brown.
  5. Make sure you do not over crowd the pan. I had to cook mine in two batches.
  6. Serve with ketchup, cocktail sauce or tarter sauce.
http://barerootkitchen.com/
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Raw Peanut Butter Cookies

Daddy is out of town, so I have been on single mom duty this weekend. I have to admit it was much easier to chase around a busy toddler alone when I was not 26 weeks pregnant, actually sleeping more than 5 hours a night and was not side-tracked thinking about my dad’s recent lung cancer diagnosis!

Despite my growing bump and fatigue, Mason and I had a great Saturday. I don’t often say this, but he was an angel the whole day.

Msaon and Berries

We walked to the park, had lunch at a hibachi grill (he loved watching the chefs light things on fire and cook at our table) and finished out the evening with some homemade cookie dough blizzards.

Mason’s favorite part was the ice cream from the blizzards, but mine was the cookie dough. Because the cookie dough was so delicious, I thought it deserved its own lime light!

Seriously if you are craving cookie dough, but do not want to processed sugars, eggs or butter in the dough than you need to give these a try. They are amazing!

Raw Peanut Butter Cookies
Serves 12
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 3 C Peanuts
  2. 1/2 C Honey
  3. 1 1/4 C Almond Flour
  4. 1/2 tsp Almond Extract
  5. 1/2 tsp Vanilla
  6. 1/4 tsp Salt (omit if peanuts are salted)
  7. 1/2 C Mini Dark Chocolate Chips
Instructions
  1. Add peanuts to a food processor and process until peanut butter forms. This will take between 3-5 minutes.
  2. Pour in honey, extracts, salt and almond flour until cookie dough forms. Pulse in chocolate chips.
  3. Grab a spoon and eat the heck out of the dough ladies and gentlemen.
  4. If you have enough dough left, the easiest way to get uniform cookies is using an ice cream scoop. Scoop out the dough onto wax paper and form a crisscross pattern with a fork by pushing gently down in the center.
Notes
  1. Store in refrigerator for 1 week or in freezer for up to 3 months.
http://barerootkitchen.com/
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Chocolate Chip Blondies

Whew, I did it! I ran 20 miles yesterday at 18 weeks pregnant. This was a run I have been dreading for the first 15 weeks of marathon training. I was not sure I was going to be able to do it, but I told myself going into it to just finish one mile at a time. All I can say is I felt great the entire run (well, minus having to take 3 bathroom breaks….but hey, when you have a baby pushing on your bladder that is to be expected). Now, I have two easy runs (14 and 10) before the Boston Marathon on April 20th. The hard part is I know I will be running the race a minimum of an hour slower than my usual pace, but in order to keep myself and the baby safe (doctor’s orders) I need to keep my heart rate in check. This requires me to run about 3 minutes per mile slower than usual. I am okay with this because it is knowing that I qualified to be there and participating in Boston is super exciting for me!

Now, besides running I have been craving everything to do with peanut butter, almonds and chocolate the past 6 weeks. I mean seriously! Now, grant it I have found ways to add protein, unprocessed sugars and other wholesome ingredients into my recipes, but still I know I can’t keep up these cravings after the Boston Marathon is over or I will turn into a blimp. Okay, the feasibility of me turning into a blimp will never happen with how active I am, but you get my drift.

So, my recipe for today and sorry about the lapse in posts. Quite frankly I am too tried with working, training for a marathon, being pregnant and chasing around a toddler to have enough energy to post as frequently as I used to. I promise one day I will return to giving you all some incredible recipes again, but for now you have to settle for some chocolate chip blondies. I actually made this as a birthday cake for my wonderful husband.

I have to admit these are incredible! They have a crusty top just like brownies and are incredibly soft on the inside. They remind me of soft batch cookies in the bar form, but the best part is they are gluten free! YUM!!

 

Chocolate Chip Blondies
Serves 16
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 C Almond Flour
  2. 2 C Almond Flour
  3. 2/3 C Brown Rice Flour
  4. 1/4 C Tapioca Flour
  5. 1/2 C Butter, room temperature
  6. 2/3 C Evaporated Cane Sugar
  7. 1/3 C Honey
  8. 1/2 Tbsp Vanilla
  9. 1/2 tsp Almond Extract
  10. 1 Egg
  11. 1 Tsp Salt
  12. 1 Tsp Baking Soda
  13. 1/2 C Mini Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees. Grease a 13x9 cake pan.
  2. Process 1 C almond flour until smooth butter is formed.
  3. Add butter & evaporated cane sugar. Blend until smooth.
  4. Mix in eggs, vanilla, almond extract honey and salt.
  5. Add remaining dry ingredients and mix until combined.
  6. Stir in chocolate chips.
  7. Press dough evenly into the cake pan.
  8. Bake for 20-25 minutes or until golden brown on the top.
  9. Cool for 15-20 minutes before serving.
http://barerootkitchen.com/
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Banana Walnut Pancakes

To have something different than a smoothie for breakfast (which I currently have a distaste while being pregnant), I put together these pancakes. They are chalked full of protein and taste incredible with sweetness from the banana and the nuttiness from the almonds and walnuts. I will definitely make these again very soon! 

I topped these pancakes with a blueberry syrup. I made it using 2 cups of frozen blueberries, 2 tablespoons of water, 2 tablespoons of fresh lemon juice, 1/2 teaspoon vanilla, 3 tablespoons of honey and 1 tablespoon of tapioca starch. I added all of these ingredients to a small sauce pan over medium-high heat until it started to boil slightly. Once it started to boil, I turned it down to low and let it simmer for 10 minutes. Use this in place of maple syrup.

You are probably wondering what are the benefits of using almond flour in pancakes? Refer to the following detail from Elany’s Pantry:  

Health Benefits

  1. Almonds are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease. ((http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20.))
  2. Researchers who studied data from the Nurses Health Study estimated that substituting nuts for an equivalent amount of carbohydrate in an average diet resulted in a 30% reduction in heart disease risk. Researchers calculated even more impressive risk reduction–45%–when fat from nuts was substituted for saturated fats (found primarily found in meat and dairy products). ((http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20.))
  3. In addition to their cholesterol-lowering effects, almonds’ ability to reduce heart disease risk may also be partly due to the antioxidant action of the vitamin E found in the almonds, as well as to the LDL-lowering effect of almonds’ monounsaturated fats. (LDL is the form of cholesterol that has been linked to atherosclerosis and heart disease). ((http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20.))
  4. In addition to healthy fats and vitamin E, a quarter-cup of almonds contains almost 99 mg of magnesium (that’s 24.7% of the daily value for this important mineral), plus 257 mg of potassium. ((http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20.))
  5. Almonds appear to not only decrease after-meal rises in blood sugar, but also provide antioxidants to mop up the smaller amounts of free radicals that still result. ((http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20.))
Banana Walnut Pancakes
Serves 4
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 3/4 C Walnuts
  2. 4 Eggs
  3. 1 tsp Vanilla
  4. 1 tsp Baking Soda
  5. 1 Banana
  6. 1 1/2 C Almond Flour
  7. 1/4 tsp Salt
  8. 3 tbsp Non-Dairy Milk
Instructions
  1. Place walnuts to a food processor and blend until broken down into a course powder. Add in remaining ingredients and mix together until thoroughly combined.
  2. Heat up a large skillet over medium heat. Spray with non-stick cooking spray. Pour 1/2 cup of batter on to the pan per pancake. When the pancake starts to bubble in the center, turn and cook on the other side.
  3. Top with maple or a fruit syrup.
http://barerootkitchen.com/
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Paleo Noodle Lasagna

You may have noticed that my blogging activity has decreased over the last month. The main reasons for my absence is nothing has tasted good for the last 14 weeks. Many things like salad greens repulse me beyond belief and I am VEGGIE LOVER!

Oh, the joys of being pregnant! So, because I have been eating very bland and boring things repetitively, I have not mustered up the creativity to actually put something on her that is BLOG WORTHY! 

Until today…….

I actually had a craving for lasagna, but the real deal. I didn’t want to use zucchini noodles, because veggies sound terrible right now and quite frankly as much as I love my Beef Zucchini Lasagna recipe it really only tastes good fresh. I am a leftover SNOB and I just can’t get myself to eat this dish after the first day. 

SO…..my husband can’t tolerate rice (it flares up his arthritis symptoms, leaving out rice noodles) and cannot have corn yet (leaving out corn noodles), but he is now okay with tomatoes, peppers and almonds. HOLLER, HIP-HIP-HOORAY, because this makes meal time way less restrictive. Anyway, I researched how to make fresh almond flour noodles and found a fabulous recipe from Brittany Angell for the noodles in this recipe.

Luke has not been able to reintroduce cheese yet. This was the second challenge on making this dish! Traditional lasagnas are made with ricotta. Oh boy, what to do? Well, I found a great dairy free recipe using almonds. The consistency came out perfect and made this lasagna irresistibly creamy! 

Finally, I topped half of the lasagna with cheese and I really should have only done a 1/4 of it because Luke had half of it gone in two days! More for me, boom!

Oh and I must also mention this dish tastes wonderful fresh out of the oven and heated up the next day in the microwave, which is a major bonus that I was striving for when making this dish.

This is my favorite lasagna I have on my blog. They are all good, but this one just takes the CAKE! 

Paleo Noodle Lasagna
Serves 8
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Prep Time
3 hr
Cook Time
1 hr 45 min
Total Time
4 hr 45 min
Prep Time
3 hr
Cook Time
1 hr 45 min
Total Time
4 hr 45 min
Ingredients
Almond Ricotta Cheese
  1. 1 1/2 C Blanched Almonds, slivered
  2. 1 C Water
  3. 1 Lemon, juice
  4. 4 tbsp Olive Oil
  5. 1 tsp Sweet Basil
  6. 1 1/2 tsp Salt
  7. 1 tsp Garlic Powder
Almond Flour Noodles
  1. 3 C Blanched Almond Flour
  2. 6 tbsp Tapioca Starch (or Arrowroot Powder)
  3. 1/4 tsp Salt
  4. 2 tbsp Psyllium Husk Powder
  5. 2 tbsp Water
  6. 2 Eggs
Spaghetti Sauce
  1. 2 - 25 oz. Jars Marinara Sauce
  2. 2 lb. Grass Fed Ground Beef
  3. 1 1/2 C Red Bell Pepper, chopped
  4. 1 1/2 C Mushrooms, chopped
  5. 1 tsp Sweet Basil
  6. 1 tsp Salt
  7. 1/2 tsp Celery Salt
  8. 2 C Mozzarella Cheese, shredded (optional topping if you tolerate dairy)
Directions
Almond Ricotta Cheese
  1. Place blanched almonds to the blender and cover with water. Allow to soak for at least 3 hours.
  2. Add remaining ingredients and blend together until it forms a creamy ricotta cheese.
  3. If the cheese is to thick add an additional tablespoon of water at a time until it reaches the correct consistency.
Spaghetti Sauce
  1. Brown the grass fed beef until cooked completely. Add in the basil and salt for flavor.
  2. Pour the spaghetti sauce, chopped mushrooms/peppers, hamburger and celery salt into a large sauce pan. Cook over medium low heat for 30-45 minutes until the mushrooms and peppers start to become a little tender. They will finish cooking in the oven.
Almond Flour Noodles
  1. Preheat oven to 400 degrees.
  2. Mix together all ingredients in a bowl with a pastry cutter. The dough will be very thick and hard to combine at the end, but use your fingers to combine if necessary.
  3. Form into a ball, divide into two pieces of dough and roll out between two pieces of parchment paper one section of the dough at a time.
  4. Make sure to roll out into a thin layer (about a 1/16 to 1/8 inch in size). To form noodles cut with a pizza cutter.
  5. Add a layer of pasta sauce to the bottom of a 13x9 pan.
  6. Top with a layer of the almond flour noodles, half of the almond ricotta cheese (spread out evenly across the noodles) and half of the spaghetti sauce.
  7. Repeat with another layer of noodles, ricotta cheese and sauce.
  8. Sprinkle mozzarella over the top of the lasagna (if you can tolerate dairy). Otherwise leave it off and top with aluminum foil.
  9. Bake for 30-35 minutes. Allow to cool for 10-15 minutes before serving.
Adapted from Brittany Angell
Adapted from Brittany Angell
http://barerootkitchen.com/
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Hazelnut Banana Cakes

As I mentioned in my post yesterday, I am brewing up some breakfast goodies! The first recipe in the breakfast roundup are these delicious Paleo friendly Hazelnut Banana Pancakes. Not really sure how I thought of this recipe. Honestly I was looking over ideas on Pinterest and was going to do some Paleo blueberry pancakes. However, when I got into the kitchen yesterday morning the idea popped into my head of why not make good use of the Justin’s Hazelnut spread that I just bought at the grocery store!

Now, I know the go to Hazelnut spread is Nutella, but have you ever looked at the ingredients? All I can say is GROSS (it is filled with garbage). Check this out:

Nutella Hazelnut Spread: sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin as emulsifier (soy), vanillin: an artificial flavor

Sugar is the number one ingredient and hazelnuts are third. Wouldn’t you expect hazelnuts to be first if that is what it is, A HAZELNUT spread. Also, I do not like additives of lecithin emulsifier and vanillin (artificial flavor). Artificial flavor, really? All right so here is your healthier show down: 

Justin’s Chocolate Hazelnut Butter: Dry Roasted Hazelnuts, Dry Roasted Almonds, Organic Cane Sugar, Organic Cocoa, Organic Cocoa Butter, Palm Fruit Oil*, Vanilla, Sea Salt.

OH SNAP, the number on ingredient is hazelnuts and WOW, you can make a product without artificial ingredients and additives (WHO KNOW?). Oh and sugar is third ingredient and not first, but even better it is evaporated cane sugar. Most importantly it just tastes real to me in comparison to Nutella. I will let you be the judge, but I LOVE Justin’s stuff. They make bombtastic almond butter. I mean seriously, THE BEST PRODUCTS! I know it is pricey, but it is worth it considering they do not add crap like artificial flavors and emulsifiers. 

Hazelnut Banana Cakes
Serves 4
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 C Blanched Almond Flour
  2. 1/4 C Almond Milk (or other non-dairy milk)
  3. 1/4 C Cacao Powder
  4. 1/4 C Hazelnut Butter
  5. 3 Eggs
  6. 1 tsp Baking Soda
  7. 1/2 tsp Kosher Salt
  8. 1/2 tsp Almond Extract
  9. 2 tbsp Coconut Palm Sugar
  10. 2 Bananas
  11. 1 tbsp Coconut Oil
Instructions
  1. Mash bananas with a potato masher in a small bowl.
  2. Add dry ingredients (almond flour, salt, baking soda, cacao powder and coconut palm sugar) to a food processor and pulse a few times until combined.
  3. Pour in the milk, almond extract, eggs and hazelnut butter into the food processor. Mix until combined together.
  4. Heat up coconut oil on a large griddle over medium heat. Pour 1/4 cup of the pancake mixture in four sections of the griddle. Make sure you leave a little space between or you will have one large pancake. When bubbles start to form in the middle of the pancake, flip them over and cook them on the other side. Each side will take about 2-3 minutes on a hot griddle.
Notes
  1. For thinner pancakes use additional almond milk (2-3 tablespoons).
http://barerootkitchen.com/
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Grain-Free Biscuit Pot Pie

I have been neglecting my blog the last week. Why? Well, three reasons:

1) HARD WORK – Seriously blogging is exhausting work and I needed a break. It may not seem that hard to make food, take pictures, format the pictures in a photo editor, write/load the recipe, write up a post, categorize the recipes into recipe indexes, post the recipe on Pinterest/Facebook and send out a newsletter. PHEW, okay I think you get my drift! I am not joking when I say each recipe is at least a 2-3 hour time commit. So every now and then I just need a break from this WICKED HARD HOBBY! Otherwise I would lose my passion about it and not create allergy friendly recipes for you folks!  

2) WORK – Is crazy busy! I have two new employees and one going out on maternity leave next Tuesday. As a result I have spent about 50-60 hours per week trying to stay caught up. Once I get the employees up to speed and get my employee back in April I am hoping things will die down!

3) GREAT BOOKS – I have been reading the Divergent Series and am addicted. Who can blame me for taking time off from my blog for having some quality time in front of a good book? I can’t wait to see the movies too. Man is that pathetic or what being in my mid-thirties and liking a book written for young adults. Oh well, right?  

Don’t worry though I have a great recipe for you today and have some Paleo breakfast ideas brewing (hint hint, cinnamon rolls, scones, muffins and pancakes…I want to devote February/March to BREAKFAST)! Breakfast here we come, YIPPEE!  

Grain-Free Biscuit Pot Pie
Serves 4
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Prep Time
25 min
Cook Time
35 min
Total Time
50 min
Prep Time
25 min
Cook Time
35 min
Total Time
50 min
Ingredients
Chicken Pot Pie Base
  1. 2 C Chicken, cooked and cubed
  2. 3 C Broccoli, florets
  3. 1 C Peas, frozen
  4. 1 C Carrots, chopped
  5. 32 oz Chicken Stock
  6. 1/4 C Tapioca Flour
  7. 2 tbsp Olive Oil
  8. 1 1/2 tsp Sea Salt
  9. 1 tsp Pepper
  10. 1 tsp Onion Powder
  11. 1/2 tsp Celery Seeds
Drop Biscuit Dough
  1. 3 tbsp Almond Milk
  2. 1 1/2 tbsp Lemon, juice
  3. 3/4 C Blanched Almond Flour
  4. 1 C Sweet Potato or Potato Flour
  5. 3/4 tsp Baking Soda
  6. 1/2 tsp Sea Salt
  7. 1/2 tsp Xanthan Gum
  8. 2/3 C Spectrum Vegetable Shortening
Directions
Chicken Pot Pie Base
  1. Preheat oven to 350 degrees.
  2. Add olive oil and tapioca flour to a large sauce pan and whisk together over medium heat until a thick dough forms together.
  3. Stir in a cup of chicken stock until dissolved and thickened. Repeat this process four times until you have a thick base.
  4. Mix in chicken, frozen peas, carrots, broccoli and spices. Simmer for 10-15 minutes over medium heat until vegetables are tender.
  5. Pour the pot pie base into a 13 X 9 baking pan.
Drop Biscuit Dough
  1. In a small bowl, mix together the lemon juice and dairy free milk to allow it to sour.
  2. In a large bowl combine the dry ingredients and cut in the butter with a pastry dough blender. Continue to work the dough together until pea sized clumps form.
  3. Slowly add in the milk and lemon juice until the dough comes together.
  4. Drop by large spoonfuls on top of the pot pie base. Try to evenly space throughout the dish so each serving will have a couple small biscuits.
  5. Cook in 350 degree oven for 35 minutes.
  6. Allow to cool for 10 minutes before serving.
Adapted from Every Last Crumb
Adapted from Every Last Crumb
http://barerootkitchen.com/
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Pistachio Energy Bites

The weather in Minnesota has been miserable the last three weeks, but we are finally getting a breather from below zero temperatures this weekend! This is fantastic because I have a 10 mile run on Sunday that I was not looking forward to at all. Okay boring, why am I talking about the weather? Well probably because I can’t think of anything else to ramble on about at the moment. 

I mean really, the other boring thing I could talk about is the manuscript I am writing for the 2015 Global SAS Forum. Last fall I submitted some research on the association between healthcare costs and participation in Fitness Reimbursement programs for a podium presentation at the conference. It was accepted, COOL. So now, I am writing the paper and making sure I sound like I know what I am talking about it :) HAHA. No really, I do know what I am talking about (MOST DAYS). 

BUT…..

Here is my total bone head move and shows you how your brain goes with kids. I was getting ready for my run last weekend and was wrestling with getting my headphones to work with Pandora on it. I kept trying different buttons to get the sound to work and using some choice words of “Oh to HELL, why is this not working.” When all of a sudden I noticed I didn’t even have the headphones in my ears. DUH! So, there you have it. I can get accepted for some advanced research conference (feel a little SMART) and then do something that makes me feel like an IDIOT all in one swoop. Oh good times!

Allright, so now on to the pistachio bites. I made these delicious and I mean delicious treats for my husband. He needs to eat protein with fruits and was sucking down beef jerky, sausage and meats like mad. I worry a bit about the sodium content of packaged meats, so finally I thought, “Aha, I can make him some protein bites!” I made these little nuggets and he loved them. He also took them to the Packers playoff game last weekend to share with some of our friends. They also loved them :) I actually promised I would get this recipe posted for our dear friend, Kelly! So, I want to give a little shout out to her because she is an amazing mom, business owner and just a hoot to be around. Hope these turn out for you when you try them at home lady! 

Pistachio Energy Bites
Serves 18
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 C Pistachios
  2. 1 1/2 C Banana Chips
  3. 6-8 Medjool Dates, pits removed & chopped
  4. 3-4 tbsp Agave Nectar
  5. 1/2 C Almond Butter
  6. 1/2 C Almond Flour
  7. 1/2 tsp Maple Extract
  8. 1/2 tsp Sea Salt
Instructions
  1. Add medjool dates, banana chips, pistachios and agave nectar to a food processor. Chop in the food processor until the dried fruit and nuts have broken down into very small pieces.
  2. Add in the remaining ingredients and pulse together until a smooth dough forms (you will still have finely chopped pieces of pistachio).
  3. Roll together into walnut sized balls. Refrigerate for up to 2 to 3 weeks or freeze for up to 3 months (if they last that long).
Notes
  1. Make sure you buy pistachios out of the shell or you will be shelling pistachios for a good 20 minutes before making this recipe.
http://barerootkitchen.com/
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Almond Cranberry Cookies

After only getting four hours of sleep I really needed something protein dense and a little sweet to get me through my workout and my work day! So, I was going to make my apricot cashew cups with cherries instead of apricots, but I thought a cookie would hit the spot better. Also, since I am on day 5 of a 22 day challenge I knew I would get some frowns when I posted a picture of the cookie to our board, but I don’t consider these cookies a non-healthy item! They are free of processed sugars, grains and butter. The fats are almost 100% from nuts, so I just went with it. 

I guess most importantly is I want to encourage people to eat items like this when they are doing clean eating or fitness challenges. I know the goal is to lose weight and these may seem like you are setting yourself back, but how are these cookies different than a Larabar or a protein bar? It is just because they are called a COOKIE that you think, “OH, she (or I) should not be eating that!” WRONG! If you work out and run as much as I do then you should be eating these! 

All right enough of my sermon! Aside from these cookies we are doing great on the home front. Luke’s doctor gave the go ahead for him to eat rice, which is UBER exciting for him. For those who know my husband his lifeline in the past was Asian food, so  when he went on the AIP diet rice was the toughest one! He still can’t have soy though he has to be really careful when he goes to Chinese restaurants and only get steamed veggies with rice and then he adds coconut aminos, which is like soy sauce. FUN TIMES! 

Enough ramblings for one day….I need to get my BUTT to work :) 

Almond Cranberry Cookies
Serves 24
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 C Almonds, raw
  2. 1 C Cashews, raw
  3. 1/4 C Almond Butter
  4. 2 tbsp Palm Oil Shortening
  5. 1 Egg
  6. 1 1/2 C Almond Flour
  7. 1/4 C Coconut Palm Sugar
  8. 1/4 C Agave Nectar
  9. 1 tsp Sea Salt
  10. 1 tsp Baking Soda
  11. 1 tsp Maple Extract
  12. 3/4 C Cranberries
  13. 3/4 Chocolate Chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. Add nuts to a food processor and mix until the oil from the nuts starts to break down into a butter. Once this happens add in the palm oil shortening and the almond butter. Continue to process until a smooth butter forms.
  3. Add in the almond flour, baking soda, agave nectar, egg, maple extract, sea salt and coconut palm sugar. Pulse 8-10 times until the liquids are completely combined. You may need to stop the food processor and stir by hand.
  4. Pulse in the chocolate chips and cranberries.
  5. Drop by heaping spoonfuls onto to a cookie sheet (about the size of a golf ball) and bake for 10 minutes.
  6. Allow to cool on the pan for a couple of minutes before transfer to a cooling rack.
http://barerootkitchen.com/
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Paleo Cookie Dough Balls

I am doing a four day clean eating challenge with my cousin’s wife, Jackie. She is leading it and so far it has been amazing. We have an open conversation forum on Facebook to share sweaty selfies, what we ate for meals/snacks and talk about any of our struggles for the day. If you ever have an opportunity to do one I would 100% suggest trying it. She also is a consultant for Shakeology. I haven’t tried their products yet, but I order a sampler pack of their chocolate and tropical strawberry vegan flavors. The stuff is packed with more than 70 super-nutritious ingredients, including:

  1. Proteins, Vitamins, and Minerals – to help reduce hunger and food cravings.
  2. Antioxidants and Phytonutrients – to help detoxify and protect the body against free radical damage.
  3. Adaptogen Herbs – to help increase energy and combat stress.
  4. Prebiotics, Probiotics, Fiber, and Digestive Enzymes – to aid digestion and promote regularity.

Also, I have created a dairy free and grain free version of my own for after Thanksgiving, so if you want to recharge your batteries after shoveling in tons and tons of turkey, try my Clean Eating Challenge.

All right, so now going back to the challenge I am doing now. I really wanted some cookie dough and I mean in a bad way. I am thinking it is because it is that time of the month and all I want is sugar. Okay, I know TMI. Well, all women get monthly visits from Aunt Flo whether they like it or not and that B&TGH just isn’t very pleasant most months! So, to curb my cravings I made these Paleo Cookie Dough Balls. They are very, very yummy and TOTALLY HIT THE SPOT! 

Paleo Cookie Dough Balls
Serves 12
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 3/4 C Almond Flour
  2. 2 tbsp Coconut Palm Sugar
  3. 1 tsp Vanilla
  4. 1/2 tsp Sea Salt
  5. 2 tbsp Agave Nectar
  6. 2-3 tbsp Carob Chips
Instructions
  1. Add two cups of almond flour to a food processor. Mix until it resembles a smooth butter. You may need to stop half way through to push down the sides of the bowl.
  2. Pour in the remaining almond flour, salt, agave nectar, coconut palm sugar, vanilla and carob chips. Pulse together about 10-15 times until a thicker dough forms. Roll into golf ball sized balls.
  3. Store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
http://barerootkitchen.com/
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Pumpkin Carob Chip Bread

It’s ‘pumpkin’ time again! I made this bread because I love snacking on something sweet before my morning runs and because I had some leftover buttercup squash lying around. As I mentioned in my ‘Pumpkin’ Pie Smoothie recipe, you can really exchange acorn, buttercup or butternut squash for pumpkin in any recipe and get an equally delicious outcome! I just put pumpkin in the title because I think tossing squash in a baked goods recipe freaks people out. Well, it shouldn’t because I guarantee you won’t be able to taste the difference.

I should also mention that this bread turned out very moist. It was so moist that when I tried to transfer it to a cooling rack I squished it in the process. Of course this was before taking pictures of it sliced, LOL. I am pretty sure I muffled a few choice words as I was trying to salvage what I had for pictures (still tasted awesome though)! Anyway, here is a picture of it in the pan before squish-gate 101 occurred:

Pumpkin Carob Chip Bread2

'Pumpkin' Carob Chip Bread
Serves 8
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 C Buttercup Squash Puree
  2. 2 Eggs
  3. 1/3 C Agave Nectar
  4. 1 tsp Vanilla
  5. 4 tbsp Coconut Palm Shortening
  6. 1/4 C Coconut Flour
  7. 3/4 C Almond Flour
  8. 1/4 tsp Nutmeg
  9. 1/4 tsp Cloves
  10. 2 tsp Cinnamon
  11. 1 tsp Salt
  12. 1 tsp Baking Soda
  13. 1 tsp Baking Powder
  14. 1 C Carob Chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Add squash, eggs, vanilla, shortening, agave nectar and almond butter to a bowl. Combine for 1 minute with a hand mixer.
  3. Add in coconut flour, almond flour, baking soda, baking powder, salt, cloves, cinnamon & nutmeg. Mix for another minute until combined.
  4. Fold in carob chips with a wooden spoon.
  5. Grease 9X5 bread pan with palm shortening.
  6. Pour batter into pan & bake for 45-50 minutes or until golden brown.
  7. Cool for 10 minutes.
  8. Transfer to cooling rack (hopefully without crushing it like me). Even if you do, it will still taste great!
http://barerootkitchen.com/
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Macadamia Nut Cookies

Today is my five year wedding anniversary! Cheers to five wonderful years with my husband and to many years! It was five years ago today that we also learned that you actually needed a marriage licensed issued by the courthouse five days before you intended to get married. LOL. It was a miscommunication where we thought the justice of the peace was bringing that item. Anyway low and behold our ceremony date of August 22, 2009 was really just a ceremony. The actual signing of our marriage licence happened one week later in a Starbucks over a couple of lattes (well really juice for my husband, since he doesn’t like coffee). So, moral of the story, get your marriage license, but don’t fret it you forget it. Things will work out just fine! 

Here is a picture of our wedding. So much fun! 

Wedding 2

Now on to the delicious cookies I made yesterday afternoon. They are not Paleo because of the white chocolate chips and I did use a little bit of evaporated cane sugar, but they are gluten free and grain free. These cookies are chewy and soft just the way I love my cookies. Also, I just love the combination of macadamia nuts and white chocolate. Hope you enjoy! 

Macadamia Nut Cookies
Serves 24
These chewy, delicious and moist cookies are grain free and gluten free. The combination of cranberries, macadamia nuts and white chocolate make them perfect for a treat, birthday party or work gathering.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 3/4 C Almond Flour
  2. 1/4 C Coconut Flour
  3. 1 tsp Salt
  4. 1 1/2 tsp Baking Soda
  5. 1 C Spectrum Vegetable Shortening
  6. 2/3 C Evaporated Cane Sugar
  7. 2 Eggs
  8. 1/3 C Almond Butter
  9. 1/3 C Maple Syrup
  10. 1 tsp Vanilla
  11. 1/2 tsp Almond Extract
  12. 1/2 C Cranberries, dried
  13. 1/2 C Macadamia Nuts, roughly chopped
  14. 1 C White Chocolate Chips
Instructions
  1. Preheat oven to 375 degrees.
  2. In a food processor, combine vegetable shortening, almond butter and evaporated cane sugar until a smooth batter forms.
  3. Add in eggs, vanilla, almond extract, maple syrup and salt until combined.
  4. Add dry ingredients of almond flour, coconut flour and baking soda. Mix until for 1-2 minutes.
  5. Using the pulse feature, fold in the cranberries, macadamia nuts and white chocolate chips. Be careful to pulse the mixture just until combined to keep the nuts, fruit and chocolate in large pieces.
  6. Drop dough in large spoonfuls (about a walnut size) onto cookie sheets. Evenly space them apart so you do not have one big cookie after baking. Bake for 11-12 minutes or until the cookie starts to get golden brown on top.
  7. Allow cookie to cool on pan for 2-3 minutes before transferring to parchment paper to cool completely.
http://barerootkitchen.com/

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Fresh Peach Muffins

Had two presentations with customers to go over program performance yesterday. I have to say I still get butterflies in my stomach right before these meetings, but they are getting considerable easier compared to when I started doing these presentations. I stumbled a little on explaining the application of an instrumental variable technique to a non-statistical audience (you are probably saying, what in the bejeezus an instrumental variable….). So I didn’t mess up because I do not understand the concept, but because it is just flat out a difficult concept to communicate without overwhelming folks with details. Oh, the life of a researcher! A lot of people must think I am a total nerd now! Well, I am most days :)  

At any rate, to calm some of my nerdy nerves, I distracted myself over lunch by making these gluten free, corn free, soy free and Paleo friendly muffins. Another added bonus is there are no processed sugars, but only natural sweetener from the maple syrup. Plus, they have a higher protein and nutritional content from the almond flour than a standard gluten muffin counterpart.

I encourage you to try this recipe as these muffins are moist, delicious and taste just like the real deal! I gave my son a half of one yesterday and he scarfed it up in two seconds, which was followed by “Momma, mo’ pee muff-hin, peeez.” Low and behold he ate an entire one by himself. 

Fresh Peach Muffins
Serves 12
These fresh peach muffins are gluten free, paleo friendly and contain no processed sugars. Give them a try for breakfast or for an afternoon snack.
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Prep Time
10 min
Cook Time
25 min
Total Time
40 min
Prep Time
10 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 2 Fresh Peaches, chopped
  2. 2 Eggs
  3. 1/4 C Maple Syrup
  4. 1 tsp Vanilla
  5. 2 tbsp Almond Butter
  6. 2 tbsp Butter, softened
  7. 1/4 C Coconut Flour
  8. 3/4 C Almond Flour
  9. 1/4 tsp Nutmeg
  10. 1 tsp Cinnamon
  11. 1/2 tsp Salt
  12. 3/4 tsp Baking Soda
  13. 3/4 tsp Baking Powder
Instructions
  1. Preheat oven to 350 degrees. Line muffin tins with paper inserts.
  2. Add peaches, eggs, vanilla, butter, maple syrup and almond butter to a medium bowl. Mash together with a potato masher for 1 minute.
  3. Using a hand mixer, stir in coconut flour, almond flour, baking soda, baking powder, salt, cinnamon and nutmeg. Mix on medium for another minute until combined.
  4. Pour batter 2/3 high into paper inserts. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  5. Cool for 10 minutes.
  6. Transfer to cooling rack.
http://barerootkitchen.com/

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Peach Crumble Bars

My mom dropped off a 20 pound box of peaches on Sunday. Wow, are they delicious, but man oh man what I am going to do with them all? Mason and I have managed to eat a pound, tomorrow I am making a peach salsa with sweet/spicy pork carnitas and a peach/cherry green smoothie, but despite these efforts I was still be staring at 17 pounds of peaches! So, to use up some more peaches, I made these Gluten Free/Paleo peach crumble bars. They are a little bit tedious to make, but worth the effort!

Peach Crumble Bars
Serves 16
Do you pounds of fresh peaches? Well try this delicious grain-free bars!
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
Almond Crust
  1. 3 1/2 C Almond Flour
  2. 1/3 C Agave Nectar
  3. 1/2 C Coconut Oil, melted
  4. 1 tsp Sea Salt
Peach Cinnamon Filling
  1. 3 tbsp Arrowroot Starch
  2. 1 Lemon, juice
  3. 1 tsp Cinnamon
  4. 6 Ripe Peaches, pits removed and chopped
  5. 1/4 Agave Nectar
Cinnamon Crumble
  1. 1 1/2 C Almond Flour
  2. 1/3 C Coconut Palm Sugar
  3. 1/2 tsp Salt
  4. 1 tsp Cinnamon
  5. 3 tbsp Coconut Oil
Directions
Almond Crust
  1. Preheat oven to 350 degrees.
  2. Line a 13x9 pan with parchment paper.
  3. Mix together almond flour, melted coconut oil, salt and agave nectar in a food processor.
  4. Press dough evenly onto the parchment paper and bake for 10-15 minutes.
Peach Cinnamon Filling
  1. Remove the pits and chop up the peaches. Add in agave nectar, cinnamon and lemon. Cook over medium heat for 20 minutes until peaches start to break down slightly.
  2. Mix in the arrowroot powder until thoroughly combined.
  3. Puree peach filling with an emulsion blender until large peach chunks are broken down.
  4. Pour peach mixture over cooked crust. Smooth out with a spatula.
Cinnamon Crumble
  1. Using a hand-held blender, mix together almond flour, salt, cinnamon, coconut oil and agave nectar.
  2. Sprinkle over the top of the peach filling and bake for an additional 40 minutes.
  3. Remove from the oven and allow to completely cool before serving.
  4. Store them in the refrigerator or freezer.
Adapted from Ditch the Wheat
Adapted from Ditch the Wheat
http://barerootkitchen.com/

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Fudgy Zucchini Brownies

Zucchini, zucchini…I am swimming in zucchini from my garden. I swear I am going to start having nightmares about being held at “gun” point by a zucchini. So, similar to previous posts I am trying to post recipes that are easy and use up some of those pesky, but yummy zucchini!

In efforts to not waste anything, my latest conquest was these fudgy zucchini brownies. I am proud to say they were a success! The best part about these delightful bars is they are Paleo/Gluten-Free friendly and use minimal sweeteners. Plus, the almond flour is higher in protein than gluten-free flour blends and traditional white (wheat) flour, making them a more nutritionally dense grain-free alternative.

Fudgy Zucchini Brownies
Serves 9
Everyone who has a garden struggles to use up zucchini. Instead of going the savory route, how about throwing some finely shredded zucchini into some dark chocolate brownies.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 1/2 C Almond Flour
  2. 1 tsp Baking Soda
  3. 1 tsp Sea Salt
  4. 10 Medjool Dates, pitted
  5. 3 tbsp Agave Nectar
  6. 2 C Zucchini, finely shredded
  7. 1 tsp Vanilla
  8. 4 oz. Dark Chocolate
  9. 1/2 C Mini Chocolate Chips
  10. 3 Eggs
  11. 1/2 Spectrum Vegetable Shortening
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together almond flour, salt and baking soda in a food processor for 1-2 minutes.
  3. Add in the dates and chocolate to the flour mixture and mix until a course batter has formed. Will take another couple of minutes to break down the dates.
  4. Put the remaining ingredients into the blender and mix until a smooth batter has formed.
  5. Pour batter into an 8x8 pan and bake for 40 to 45 minutes.
  6. Let the brownies cool for an hour before serving.
http://barerootkitchen.com/

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Gouda Stuffed Chicken

What a great weekend! It started out with a neighborhood progressive dinner where we hosted the appetizer & other houses made the main course/dessert! Our neighbors are a hoot, so it was a great time.

Also, on Sunday we had some of our best friends over for a visit. They are expecting their 4th kiddo. Since our swing, bouncer and other baby items are collecting dust, we loaned them out until (or if) we get around to having number two. I had a hard time conceiving Mason due to low progesterone levels, so it will be a miracle to have another kid. In fact, when I went in for my post checkup with my OB-GYN, his nurse was calling Mason the miracle baby :)

This is probably too much info & most people keep fertility issues to themselves, but I want to encourage people to talk. It makes it better. At first, I bottled up my feelings & it resulted in a boiling pot of pain/sadness/resentment. It only got worse when I kept hearing from my friends, “I am pregnant.” I half-assed shared their excitement (as much as I could), but really all I wanted to do was the punch the wall in anger because there I was having miscarriage after miscarriage. It hurts, but having an outlet makes it hurt less. In fact, after opening up more I have now been able to truly excited for my friends! So, talk about it people, do not suffer in silence or it will eat you up!

Speaking of eating, let’s get to the goods! This stuffed chicken breast recipe is very tasty and healthy too! There are no grains in this recipe, but there is dairy. If you need to eat dairy free or are on a strict Paleo leave out the Gouda cheese.

Gouda Stuffed Chicken
Serves 4
Almond crusted chicken breasts stuffed with gouda cheese, kale/shallot blend and stone ground mustard make a delicious main course.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
Kale & Shallot Stuffing
  1. 3 Cups Baby Kale
  2. 1/2 C Almonds, raw
  3. 2 Shallots, chopped
  4. 1 tsp Salt
  5. 2 tbsp Olive oil
  6. 4 tbsp Stone Ground Mustard
  7. 4 slices Gouda Cheese
Chicken Breading
  1. 2 C Almonds, raw
  2. 1 tsp Salt
  3. 1/2 tsp Pepper
  4. 1 tsp Smoked Paprika
  5. 2 Eggs
  6. 4 Chicken Breasts
  7. 2 tbsp Coconut Oil
Directions
Kale & Gouda Stuffing
  1. Place almonds, kale, chopped shallots, salt and olive into food processor. Pulse for 30-35 seconds until mixture resembles a chunky pesto.
  2. To butterfly the chicken breasts, place your non-cutting hand on top of the chicken breast. Insert a sharp knife into the thickest part of the meat (in the middle). Use a sweeping motion to slice through the breast, but only go about 2/3 of the way through. You will want to leave part of the breast uncut to be able to keep the stuffing inside.
  3. Unfold the butterflied chicken like a book. Spread the kale mixture on half of the unfolded chicken breast. Top with sliced gouda cheese & spread stone ground mustard on top. Fold the side of the chicken with no toppings over the top of the other side.
Chicken Breading
  1. Preheat oven to 400 degrees.
  2. Heat up two tablespoons of coconut oil in a large frying pan.
  3. Beat two eggs in a medium shallow bowl.
  4. Add 2 cups of almonds to a food processor. Blend until a meal/flour forms. Will take roughly 60 seconds. Put the almond meal & spices to a separate bowl.
  5. Coat the stuffed chicken breasts with egg on each side & then transfer to the almond meal. Make sure the almond meal is coated evenly over the meat.
  6. Saute the breaded chicken in the fry pan for 4-5 minutes on each side or until golden brown. Transfer the meat to the oven and bake for an additional 20-25 minutes.
Notes
  1. To keep the stuffing inside of the chicken I tied them together with twine before adding the breading.
http://barerootkitchen.com/

 

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‘Oatmeal’ Chocolate Chip

Chocolate chip cookies are amazing! Love them! Well, I don’t love any of the pre-made Gluten Free mixes & especially the ones that use garbanzo bean flour as the base. They come out tasting terrible! So, I was on a mission to make a gluten free/Paleo version that did not taste like a bean burrito.

While in the process, I learned there is debate over whether or not Quinoa is Paleo friendly or not. I will leave that argument up to your discretion, but I have read that Quinoa is actually a seed and not a grain. On the Paleo diet you are allowed to eat seeds, so why not incorporate this high protein “seed” into cookies & other meals? I am going to start listing any of my recipes with Quinoa under Paleo recipes now.

​These cookies are chewier than a standard wheat flour cookie because of the almond flour & quinoa, but the flavor is spot on. Not to mention they are super duper moist, which is how I like to eat my cookies! Overall, they are fantastic!

I am going to experiment with substituting some of the butter for nut butter & will let you know the outcome :)

'Oatmeal' Chocolate Chip
Serves 12
Craving oatmeal cookies on the Paleo diet? Well, here is my rendition that uses the high protein seed of Quinoa in place of oats. Enjoy!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 C Grass Fed Butter, softened
  2. 2 Eggs
  3. 1 tbsp Vanilla
  4. 1 1/2 tsp Salt
  5. 1 tsp Baking Soda
  6. 1/2 C Agave Nectar
  7. 1/2 C Coconut Palm Sugar
  8. 1 C Quinoa Flakes
  9. 3 C Almond Flour
  10. 2 tbsp Coconut Flour
  11. 1/2 C Carob Chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream together butter & coconut palm sugar until smooth using a hand mixer. You can also use a stand mixer, but for cookies I prefer using a hand mixture because I have noticed my stand mixer misses the bottom of the dough.
  3. Add vanilla, agave nectar and eggs & mix until combined.
  4. Mix dry ingredients together in a separate bowl. Add to wet mixture, & mix until combined.
  5. Hand stir in chocolate chips with a wooden spoon.
  6. Dropping by heaping tablespoons onto cookie sheets. If you want to get the cookies uniform, an ice cream scoop works great.
  7. Bake for 8-10 minutes. Allow to cool on cookie sheet for a couple of minutes then transfer to parchment paper.
http://barerootkitchen.com/

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Almond Chip Cookies

Downloaded my triathlon training guide to make it official. Now I need to get my bike into the shop to get a tune up so I don’t get a flat 10 minutes into the ride. Nothing like getting out of the transition area & having a bum bike (believe me, I know from experience)!

Speaking of races, I am picky about training/pre-race food. Picky because my stomach does not tolerate a lot of foods, but also picky because all I want is peanut butter, almond butter and sunflower butter FOR EVERY MEAL. I can’t exactly take a jar of peanut butter on a long run, but these cookies are a pretty good substitute!

Almond Chip Cookies
Serves 12
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 3/4 C Almond Flour
  2. 10-12 Medjool Dates, pitted & chopped
  3. 1 C Almond Butter
  4. 1/8 C Agave Nectar
  5. 2 tsp Vanilla
  6. 1/2 tsp Salt
  7. 1/2 C Carob Chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine first 6 ingredients in a food processor until it forms a dough. This will take about 2-3 minutes. If the dough is not forming add in another tablespoon of almond butter at a time until dough forms.
  3. Fold in chocolate chips.
  4. Form into walnut size balls. Evenly place dough onto cookie sheet & then press down gently with fork to form the criss-cross pattern of traditional peanut butter cookies.
  5. Cook for 6-8 minutes.
  6. Cool on parchment paper.
http://barerootkitchen.com/

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Chocolate Chip Cookies

This recipe has been three months in the making and after trying at least 20 different recipes. I am picky about cookies and nothing was turning out exactly how I wanted. They were either too flat or too grainy. So, finally I tried playing around with the butter components and decided why not use almond flour as a substitute for some of the butter. The end product turned out exactly how I wanted!

Hope you enjoy them as much as my family and friends have! 

Oh, and the best part about these cookies is some of the butter has been replaced with almond butter. Also, the brown sugar & white sugar have been replaced with maple syrup and coconut palm sugar, leaving you with a much healthier rendition! ENJOY!

Chocolate Chip Cookies
Serves 20
I have received rave reviews from these chewy & soft almond flour cookies! Give them a try!
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 3/4 C Almond Flour
  2. 2 3/4 C Almond Flour
  3. 2 Tbsp Coconut Flour
  4. 1/2 C Grass Fed Butter, room temperature
  5. 2/3 C Coconut Palm Sugar
  6. 1/3 C Maple Syrup
  7. 1/2 Tbsp Vanilla
  8. 1 Egg
  9. 1 Tsp Salt
  10. 1 Tsp Baking Soda
  11. 1/2 C Mini Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Process 3/4 C almond flour until smooth butter is formed.
  3. Add butter & coconut palm sugar. Blend until smooth.
  4. Mix in eggs, vanilla, maple syrup and salt.
  5. Add remaining dry ingredients and mix until combined.
  6. Stir in chocolate chips.
  7. Drop cookie dough by spoonfuls onto cookie sheets.
  8. Bake for 10-12 minutes. Cool on sheet for a couple minutes before transferring to wire cooling rack.
Notes
  1. Tips: Make sure butter is softened, but not melted. Melted butter will cause the cookies to bake flat.
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