Summer is here….hence why I have been absent in the kitchen lately.  I am trying to get outside more and get off of the computer.  Don’t worry, I still have lots of recipes in the pipeline!

This recipe is inspired by a recipe from The Joy of Cooking, one of my favorite cookbooks.  The original recipe was made with jasmine rice, but I chose to make it with cauliflower “rice” and loooooved how it turned out.  I could have eaten the entire head of cauliflower!

Recipe: Coconut “Rice”

Ingredients

• 1 cup full fat coconut milk
• 1/2 cup water
• 1 large head of cauliflower, trimmed and washed
• 2 slices of fresh ginger, peeled (about inch in size)
• 1/2 tsp sea salt
• 1-2 tbsp toasted unsweetened coconut shreds (optional)

Instructions

1. Place raw cauliflower in a food processor and pulse until rice size pieces are formed
2. Using a Nut Milk Bag or kitchen towel, drain the excess water out of the cauliflower, set aside
3. In a saucepan, combine the coconut milk, water and ginger and bring to a boil
4. Add the cauliflower and simmer for 30 minutes uncovered
5. Remove from heat and discard the pieces of ginger, add in the salt. Do not add it beforehand, it pulls water out vegetables.
6. Serve with the toasted coconut sprinkled over top

This could easily be sweetened with something like Swerve and reduce the amount of salt to make it a sweet treat.  Another idea is to add protein powder of choice and eat it like a hot breakfast cereal (maybe even add some grass-fed butter).  You could also do something similar to my Pumpkin Spice Cream Of “Wheat Recipe and add in eggs.

It’s finally warming up around here and my ice cream maker is running non stop!!!  I absolutely love making homemade ice cream, it’s my go to sweet treat!  I actually use my Cuisinart Ice Cream Maker throughout the winter and love how easy it is to use.

I have been on a serious cinnamon kick!!  I have really good cinnamon that I use often in treats I don’t mention on here…like sprinkling it on shredded coconut to enjoy.  Cinnamon is a spice you definitely want to include in your diet, it is full of benefits.  It is a great blood sugar stabilizer and source of anti-oxidants.  There are many different types of cinnamon out there and you probably thought taste was the only difference…well think again and check out what kind of cinnamon you are buying.  Both Ceylon and Cassia have health benefits, but if you are consuming quite a bit of it, you might want to consider buying Ceylon cinnamon!

Ceylon and cassia cinnamon are the most common commercially produced cinnamon varieties. Ceylon cinnamon is often called “true” cinnamon and comes primarily from Sri Lanka. Cassia is also called Saigon or Chinese cinnamon after the country that commonly produces this spice. Both varieties of cinnamon have similar health benefits and nutritional content. However, since cassia contains a higher level of coumarin, which may cause liver damage in high quantities, some health officials recommend Ceylon cinnamon as a healthier alternative.

Time for the recipe already!!  I made this ice cream dairy free, but added melted grass-fed butter.  You can omit the butter to make it dairy free, but the butter does add some extra yumminess!  I actually clarify my butter to remove the milk solids so I can still get all of the benefits of butter!  This just might be my favorite ice cream recipe yet.  My mom said it would be good over a sopapilla…guess I better work on a grain free sopapilla recipe!

Recipe: Cinnamon Ice Cream

Ingredients

• 2 cans full fat coconut milk
• 2 egg yolks*
• 1/4-1/2 cup sweetener (I used Swerve for no sugar option)
• 2 tbsp grass-fed butter, melted (optional, but highly recommended, it makes this recipe!)
• 2-3 tsp cinnamon
• 1 tsp vanilla extract
• 1/8 tsp sea salt

Instructions

1. Add all ingredients to a blender and blend until smooth
2. Pour mixture into Cuisinart Ice Cream Maker and follow the directions for the machine. If you don’t have an ice cream maker, this can be poured into a bread pan, cover and freeze (it just wont have that churned texture).  The bread pan makes it easy to use an ice cream scoop to serve.
3. Once ice cream is frozen, remove from the maker or the freezer and serve. If you used Swerve, it will harden the ice cream so you may need to let it sit out for a few minutes.

Quick notes

*I use farm fresh pastured eggs from Tropical Traditions so eating them raw is safe. If you don’t feel comfortable doing that, read the directions for my pumpkin ice cream for an alternative option of “cooking’ the yolks.  Make sure to refrigerate the mixture before pouring it into the ice cream maker since it will be warm.

I have quite a few dairy free ice cream recipes on my site that you are sure to love!!!

I recently came across these bars and felt that they were way too good not to share!  I have absolutely no affiliation to EPIC Bar, even though I wish I did!  These guys are going to do well!!!!

So many people find bars to be an easy and convenient way to eat on the run.  I have never been a big fan of them due to the fact that most are full of cheap protein (often soy) and sweeteners to make them tolerable.  These bars on the other hand, are full of grass-fed goodness from meat, healthy fats from nuts and a bit of sweetness from fruit.  It may sound like a weird combination, but these are delicious and a must try!!!

These are perfect for a grab and go snack or for those of you that need a quick breakfast.  I think these are great for athletes that have chosen to fuel with other sources besides gu’s and gels.  Each bar provides between 11 and 14 grams of protein, some healthy fats and a few carbs from the fruit.  I have to say I liked them all and would buy all 3 again, but if I had to pick a favorite, it would be the Bison and Bacon.  Go figure…anything you add bacon to is delicious!  The texture is moist, not dry like jerky.  Also, most jerky’s have soy sauce or other questionable seasonings, these are made from simple and natural ingredients that you can feel good about putting in your body!!!

They are unfortunately only available online right now, but will be making their way to Whole Foods later this summer.   I am hoping they will be showing up in many locations here in Colorado where I think they will sell like crazy!  I think they are very reasonably priced and are comparable to many other bars on the market in terms of price point.  Definitely go check out there website and their story of why former vegetarian athletes turned to animal protein to fuel their bodies.

To enter this giveaway (12 bar variety pack and other EPIC Bar swag), you must comment on this post what flavor you think you’d like to try and why.  Also go like EPIC Bar on Facebook and share this post with your friends to increase your chance of winning.  I will be randomly selecting a winner on Friday, May 10th!  Ready, Set, Share!!

If you are a coconut person, these bite size treats are the perfect remedy for your sweet tooth.  Most macaroon recipes are made with egg whites and can have a bit of a spongy or eggy texture that I can do without.  I decided to try a different binding agent and make these egg-less.

The secret ingredient, gelatin!  Gelatin can act like a binder (since it gels) in gluten free products and I plan to experiment with this more.  I use Great Lakes Gelatin that is sourced from grass-fed cows (Now Foods is also a great brand of gelatin).  An added bonus is all of the health benefits gelatin provides, this is a big component of bone broth.  Not only is it great for skin, hair and nails, but it is great for your gut and joints.  I actually add a spoonful of this to my cup of broth everyday!  It is flavorless and you will never know it’s in these cookies!

Recipe: Vanilla Macaroons

Ingredients

• 2 cups unsweetened coconut
• 1/4 cup virgin coconut oil, melted
• 2 tbsp full fat coconut milk cream (cream at top of refrigerated can)
• 1/4 – 1/2 cup granulated sweetener*
• 3/4 tsp gelatin
• 1/4 tsp vanilla beans (1-2 beans)
• 1/8 tsp sea salt

Instructions

1. Combine all ingredients in a food processor and blend until a dough forms
2. With a small cookie scoop, form macaroons and place on a parchment lined cookie sheet. You could also roll into balls and slightly press them down on cookie sheet
3. Bake at 350 for about 8 minutes or until very slightly brown
4. Let cookies cool to set up, they will fall apart when warm
5. These can be stored at room temperature or for a harder cookie, store in the refrigerator

Quick notes

*I used Swerve (erythritol) for a low sugar option along with 2 tsp coconut palm sugar. I have not tried this with a liquid sweetener. You would need to reduce the amount to 1/4 cup or less and it may make the dough too runny. If that happens, just add more coconut until the dough is thick enough to form.

These could also be done in a food dehydrator and would turn out just as yummy!!

Happy Earth Day!!!  Asparagus is in season and on sale!!!  I love asparagus simply roasted or sauteed with sea salt.  The one downfall…why does it have to make your pee smell immediately?? Did you know you either have the gene or not that allows you the pleasure of  smelling it?  I thought the gene determined if the pee actually smelled, but apparently everyone’s smells.  Who knew?

Enough about that!!!  Here is a little twist on roasting asparagus if you’re looking for a new way to fix it!  I made this about 6 months ago and am just getting around to posting it…I like creating and posting baked goods so much more!

Recipe: Basalmic Roasted Asparagus

Ingredients

• 1 bunch asparagus, trimmed
• 1 tablespoon oil (melted coconut oil, olive oil or toasted sesame oil for a bit of spice)
• 2 tsp toasted sesame seeds
• 1 tbsp balsamic vinegar
• 1 tbsp coconut aminos
• sprinkle of crushed red pepper flakes

Instructions

1. Spread oil onto a parchment lined cookie sheet and roll the asparagus in the oil
2. Place the asparagus in a single layer and sprinkle the sesame seeds over them
3. Roast in the oven at 425 for about 10 minutes, check frequently to make sure it’s not getting over cooked and too tender
4. While that is roasting, combine the vinegar, coconut aminos and red pepper flakes in a small bowl
5. Remove asparagus and drizzle it with mixture and serve

Here is another awesome e-book bundle!  30 e-books for $39!!  I bought it for numerous books, but this one from The Nourished Kitchen has been on my list to buy!  Offer ends tonight at midnight!!  For more details or to purchase the bundle click here before midnight tonight!!!

I have to admit, I don’t think I have ever had Nutella!  It is full of ingredients that I wouldn’t want in my body.  I have definitely had Justin’s Nut Butter Hazelnut Spread, but it’s certainly not cheap…especially when you can finish off a jar in a couple days!!!  So, I created my own version of it and used Swerve to keep the amount of sugar down.

Recipe: Chocolate Hazelnut Butter

Ingredients

• 2 cups hazelnuts
• 1/2 cup dark chocolate chips or chunks
• 1/2 cup granulated sweetener, powdered* (I used confectioner’s Swerve for low sugar option)
• 2 squares 100% cacao bar or unsweetened chocolate
• 1 tbsp coconut oil (I used expellor press from Tropical Traditions so it didn’t have coconut tones)
• 1/2 tsp vanilla
• 1/2 tsp sea salt

Directions

1. Place the hazelnuts on a cookie sheet in a single layer
2. Roast the nuts at 350 for 15 minutes
3. While nuts are roasting, using a double broiler, melt the chocolate chips, squares and oil
4. When nuts are done, place them between paper towels or dish towels and rub to remove skins.  This takes a little bit of work, but they do not need to be perfectly clean!
5. Place the nuts, melted chocolate, sweetener, vanilla and sea salt in a food processor or blender and process until smooth
6. Place the nut butter in an airtight container.  Store in the frig for a harder spread or at room temperature for a runnier spread

Quick notes

*Run sweetener of choice thru a blender or coffee grinder to powder it. If you skip this step it will make the butter gritty. I think a liquid sweetener would work fine here, but add a different flavor profile and I would start with less than 1/2 a cup.

Variations

You can use any nut or combination of nuts, but I would roast the nuts to give it more flavor.

 

I stored this in the frig and ate it with a spoon…and it didn’t last very long!!!

I don’t like to classify myself as Paleo or Primal, but some may say I am since I do not eat grains and legumes and do eat meat and healthy fats.  I like to classify my diet as the “what works best for Kate” diet and challenge you all to find what works best for you as well!

With that said, this is a fantastic bundle for anyone that is interested in going grain free!  $39 for over 30 ebooks that if you purchased each one alone would be $485!  Just the cookbooks alone were enough for me to buy it!  It also includes the Fast Paleo Best Of Cookbook that features some of my recipes.  A few of the other goodies include a 6 week meal plan from Nell Stephenson, (the Paleoista and Ironman Athlete) and a grocery list from Mark Sisson and numerous others!

For more information and to purchase this bundle, click the Buy Now link below.  Offer ends April 9th so get your bundle today!!!!

On a side note, Honeyville, my favorite almond flour supplier, is offering 20% off your purchase starting April 4th until the 9th as well!  I have never seen it discounted this much!  Buy some now!!!

Spring is here and it’s time for refreshing and fruity desserts…don’t worry, I will still include some chocolate! Lemon Bars have been on my never ending list of goodies to try to recreate.  We had a family dinner this past weekend and lemon bars were the birthday girl’s favorite dessert, so the time had come!!  Let me add that she is not grain free and absolutely loved these and said they taste like the real thing.  The best part is that I used Swerve, (my favorite natural sugar alternative) so they were very low sugar as well!!!

Recipe: Grain Free Lemon Bars

Ingredients

Crust:

• 1 1/2 cups Honeyville almond flour
• 1/2 cup granulated sweetener (I used Swerve to make it a no sugar treat)
• 1/2 cup grass-fed butter, softened* (let sit out for a few hours until mushy)
• 1/4 tsp sea salt

Filling:

• 3 pastured eggs
• 1/2 cup granulated sweetener (I used Swerve)
• 4 tbsp lemon juice (2 small lemons)
• 1 1/2 tsp lemon zest (1 lemon)
• 1/2 tsp baking powder

Instructions

Crust:

1. Combine all of the ingredients in a food processor and pulse until combined. A mixer should work as well.
2. Press the dough into a greased 8×8 baking dish
3. Bake at 350 for 15-20 minutes until slightly golden
4. Remove from heat and let cool quite a bit to set up.

Filling:

1. Heat the oven back to 350 and make sure it’s ready before you start mixing the ingredients. The baking powder will be affected if you wait to bake these.
2. Place all ingredients EXCEPT the baking powder in a food processor and combine. A mixer will work, but lemon zest will not be ground down and unnoticeable in bars.
3. Add in the baking powder and pulse one last time
4. Pour the filling over the crust and bake at 350 for about 25 minutes until crust is set. It shouldn’t get brown, it will feel stiff to touch.
5. Sift powdered sweetener over the top.  This is optional and I don’t feel these need it.  I used confectioner Swerve on a few bars only for photo purposes.
6. Store in the refrigerator until serving.  I prefer these chilled!

Variations:

*Coconut oil that is softened should work fine as a substitution to the butter.  I would use expellor pressed so there is no coconut tones!  I love Tropical Traditions Oil!

Not a lemon person?  Substitute the lemon juice and zest for lime.

 

Have you been wanting to try Swerve?  It is making its way to Whole Foods  Stores, but you can order online and use coupon code KATE10 for a 10% discount!!

Have you seen how many varieties of Cheez-Its there are now?  I’m rarely at any store other than Whole Foods and Natural Grocers, so when I am, I am always in awe at all the new junk food…it really isn’t worthy of being called food!  Is anyone else guilty of looking at other people’s carts and wondering what they are thinking and how did they miss that soda, boxed fake meals and corn syrup laden goodies are so horrible for you!!!   I realize not everyone is so fortunate to shop at Whole Foods, but come on, make better choices with what is available to you!!!

OK, enough of my rant!  Here is a recipe that uses nutritional yeast for a dairy free cheesy cracker recipe that you can feel good about eating!  I almost didn’t get a chance to take a picture of these before they were gone.  Someone was sneaking them off the pile of my setup for the picture…they are that good!!!  These are the perfect cracker to dip or break up into my Bacon Chili Recipe!!!

Recipe: Grain Free “Cheez-Its”

Ingredients

• 1 3/4 cup almond flour*
• 3 tbsp Nutritional Yeast
• 1/2 tsp sea salt, plus more for sprinkling on top
• 1 egg
• 1 tbsp butter or coconut oil, melted
• 2 tbsp lemon juice

Instructions

1. Combine the flour, salt and yeast in a bowl
2. In a small mixing bowl, whisk the egg with the melted butter/oil and lemon juice
3. Combine the two bowls and stir until dough forms
4. Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thickness
5. With a sharp knife or pizza cutter, cut dough into desired cracker size (I use a ruler with a pizza slicer to get them straight and even) and sprinkle the top with more sea salt
6. Slide the bottom piece of parchment and crackers onto a cookie sheet
7. Bake at 350 fro 12-15 minutes until golden
8. The outer crackers will brown the fastest, remove those and continue to cook the remaining crackers

Quick notes

*Honeyville or Bob’s Redmill will work just fine for these crackers.

Variations

I used melted butter to make these a bit “creamier” tasting, but expellor pressed coconut oil will work for dairy free option.

I recently purchased The Joy of Cooking and am slowly making my way thru this enormous cookbook.  It is an incredible cookbook and should be in every cooks kitchen!  It is full of recipes, tips, tricks and explanations. I have quite a few ideas that were inspired by this book and can’t wait to get cooking!

I came across this German Pancake recipe and knew I had to recreate it grain free!  This turned out so darn good and was a huge hit at Sunday brunch.  This would make for a perfect addition to your Easter menu and can be enjoyed with numerous toppings….and it’s easy to make!

Recipe: Grain Free German Pancake

Ingredients

• 4 large pastured eggs, yolks and whites separated
• 3 tbsp granulated sweetener (I used Swerve for sugar free option)
• 1/4 cup non-dairy milk (I used unsweetened vanilla coconut milk)
• 1/4 cup lukewarm water
• 1/2 cup arrowroot powder
  
• 1/4 tsp vanilla extract
• 1/8 tsp sea salt
• 3 tbsp grass-fed butter (coconut oil should work fine for dairy free option)

Instructions

1. Preheat oven to 400
2. Combine 4 yolks, sweetener and salt in a bowl and whisk until thick and lemon color (about 1-2 minutes)
3. Whisk in the milk, water and vanilla. Add in the arrowroot and whisk until smooth
4. In a separate bowl, beat the egg whites until stiff peaks form, but not dry
5. Add the whites to the yolk mixture, gently whisk until the whites are incorporated, but not deflated. Light foam is what you want
6. Melt 3 tbsp of butter in a 10 inch oven safe skillet (I prefer cast iron) over medium heat
7. Once the bubbles have subsided, pour the batter into the skillet and cook until the bottom is golden (about 2 minutes)
8. Place the skillet in the oven and bake until it puffs up and the top is golden and feels dry and set (about 5 minutes)
9. Slide onto a plate and serve hot with grass-fed butter and syrup (we use Xylitol Maple Syrup to make these sugar free), fresh fruit sauce or warm preserves

Quick Notes:

I wanted to take the photo of the pancake in the skillet so I poured syrup on it immediately and it made the bottom carmelize a bit since it ran down the sides to the bottom of the hot pan.  We loved it and will always do that instead of placing it on a plate first

On the same page as this pancake recipe were a Dutch Pancake recipe and Austrian Pancakes recipe.  Austrian pancakes will be my next breakfast recipe this weekend and I will let you all decide which one you prefer.  They both use eggs as their base and use the skillet to oven technique, but do have different ingredients.  Can’t wait to try these to see how they compare!!