Dairy Free Chocolate Pomegranate Ice Cream

November 1, 2015 Kate

It may be November 1st, but it's 70 degrees here and it's pomegranate season!! Who doesn't love ice cream year round!!! I use my Cuisinart Ice Cream Maker on a regular basis as dairy free ice cream is my go to sweet treat. Pomegranates have taken over the produce section of my Whole Foods. What a fun fruit that can be a little work...or you can buy the pre-packed fresh arils like I do. Pomegranates are actually a berry and have numerous healthy benefits. They are full of nutrients, anti-oxidants, have anti-inflammatory effect and may help fight numerous diseases. Besides being nutrient dense little power houses, they taste great! I love the sweet tartness mixed with the added crunch of the seed!

I hope you enjoy the mixture of pomegranates and dark chocolate as much as I do! Here is a link to all the Dairy Free Ice Cream Recipes on the blog.

Chocolate Pomegranate Ice Cream
Serves: 4-6

Ingredients

2 cans full fat coconut milk
2 egg yolks
1/2 cup non dairy milk alternative
1/2 cup granulated sweetener (I used Swerve for low sugar option)
2 tsp vanilla extract
1/4 tsp sea salt
3 ounces dark chocolate chunks
2/3 cup pomegranate anils

Instructions

Combine cans of coconut milk, non dairy milk in a sauce pan and heat on medium (If using a dry sweetener, add it here too)
Once milk begins to simmer, turn heat down to low
In a large bowl, whisk the egg yolks, add sweetener (liquid) and vanilla extract and mix well
Take a ladle full at a time of the milk mixture and incorporate it into egg mixture as you continuously whisk the eggs
Once you have mixed all of the milk in, cover the bowl and let cool in the frig (or the freezer if you won’t be using an ice cream maker or anxious for it to cool)
Place cold mixture into ice cream maker and follow directions
Once the ice cream started to take form and harden, stir in the anils and chocolate

xo,

Bacon Pecan Maple Mustard Chicken

September 30, 2015 Kate

I recently received a sampler pack of goodies from Steve's Paleo Goods. The box was full of grain free granola, cookies, jerky's sauces, dried fruits and more!! The cool thing about this online paleo store, is that 15% of the proceeds go to Steve's Club National Program. This is his 501c3 non-profit that brings fitness, nutrition guidance and mentorship to at-risk youth. He works with CrossFit Affiliates across the country to start Steve’s Club Local Clubs in their own communities. This has always been his passion; and it continues to be the driving force behind Steve's PaleoGoods. You can find these goodies along with nut butters, spice rubs, oils, cracklings and so much more at Whole Foods or online!!

One smell of the two sauces I erceived and I knew I needed to create a savory recipe for you guys! I was lucky enough to receive his Maple Mustard and Ginger Cilantro sauces. These can be used for dressings, marinades, sauces and dips. The best part is that they are made with olive oil and apple cider vinegar, unlike most sauces and dressings that are full of gmo canola oil! I hope you enjoy this recipe as much as we did!! It makes for great leftovers...even cold right out of the fridge!

Bacon Pecan Maple Mustard Chicken

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4

Ingredients

4 chicken breasts, thinned out
1/4 - 1/3 cup Maple Mustard*
4-5 strips of bacon, cooked and cut into pieces
1/4 cup pecans, chopped into pieces
Stone ground mustard

Instructions

Place the chicken breasts in a greased baking dish
Brush or spoon on about 1 tbsp of Maple Mustard onto the top of each breast to lightly coat. Reserve the rest of the sauce for later
Sprinkle the bacon and pecan pieces over each breast
Bake with a loose cover at 350 for 15 minutes. Remove the cover and bake an additional 15 minutes.
Remove from the oven and drizzle the remaining Maple Mustard over each breast. Finish them off with another drizzle of stone ground mustard

Notes
*Maple Mustard sauce is from Steve's Paleo that can be found online (link in blog) or from Whole Foods.

xo,

Chocolate Candy Cookie Bars

August 20, 2015 Kate

Oh my goodness it' been way too long....hope I remember how to do a blog post!! I haven't been experimenting in the kitchen for awhile for many reasons, but mainly the lack of time and the desire to not eat so many baked goods!! I love baking, but I just don't need to be eating as many goodies as I was. Please read the end of this post to see what has consumed most of my time and I wouldn't have it any other way!!

These cookie bars are so fun and yummy!!! They are made from Cassava Flour which makes them nut free, grain free and of course gluten free!! Cassava is a starchy root also known as yuca. You are seeing cassava chips on store shelves and yuca fries on menus. The flour acts similar to glutinous flour and the company I buy it from, Otto's Natural, says you can swap it in a recipe 1:1. I have found that you need less cassava flour, it absorbs so much liquid!! I love the finished product and the moisture and texture it provides in baked goods!! I plan to experiment more with it as we head into fall and winter...baking season!!!

Another new ingredient I used in this recipe is Little Secrets Chocolate. I love that candy companies are coming out with healthier versions of M&M's!! Little Secrets are sweetened with real organic sugar and colored with natural food colorings such as beet powder, turmeric, etc!! These are found at Natural Grocers and Whole Foods or on Amazon. They come in Dark, Milk and Peanut Butter....they are all awesome!!! Of course this recipe can be made with chocolate chips, but the colorful candy makes it that much more fun!!

Chocolate Candy Cookie Bars
Serves: 12

Ingredients

1/2 cup grass-fed butter, softened*
1/2 cup granulated sweetener (I used Swerve to make it lower in sugar)
3/4 cup cassava flour**
1 egg
1 tbsp non dairy milk
1 tsp vanilla extract
1/2 tsp gluten free baking powder
1/4 tsp sea salt
3/4 cup chocolate candies or chips**

Instructions

In a large mixing bowl, combine the flour, baking powder and salt, set aside
Cream the softened butter with the sugar
Add in the vanilla, milk and egg, mix well
Combine the two bowls and mix until combined
Fold in the chocolate pieces or chips
Spread the batter into an 8x8 greased cookie pan
Bake at 350 for about 28 minutes or until golden
Let cool before cutting
Store in an airtight container. I prefer storing these in the fridge and eating them cold!

Notes

*Softened coconut oil should work to make this dairy free
**Links for Cassava Flour and Chocolate Candy are in the body of the post above recipe.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases. It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard. This allows me to continue making and testing recipes for free. Thanks so much!!

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals! The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry! I am so particular about what goes into my body, I need to be just as picky as to what goes on my body! Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does! I am vain when it comes to my skin and was so thrilled to find products that are safe, non toxic, but are still anti-aging and work!!! The makeup is chic, on trend and high performing! Check out BeautyCounter for more info!! Their mission is to get safe products into the hands of everyone! I feel compelled to help educate and share this mission!

Kate's Healthy Cupboard - Gluten Free Recipes

Double Chocolate Peanut Butter Truffles

February 8, 2015 Kate

You just can't ever mess up any recipe that includes peanut butter and chocolate! I typically choose other nut butters over peanut butter, but I have been enjoying it lately. This recipe can be made with any nut or seed butter, but there's just something about this combo that is hard to replace!

It's close to Valentine's Day and I wanted to give you some new chocolate recipes to enjoy, including these truffles. I personally don't need a holiday or reason to have chocolate, it makes me happy everyday of the year!! The best part is that when you choose dark chocolate, it's low in sugar and typically dairy free if it's really dark! I used Swerve as the sweetener to make these low carb, but any sweetener will work. I hope these last longer in your house than they did in mine!!

Double Chocolate Peanut Butter Truffles

Ingredients

1 cup natural peanut butter (I prefer fresh grind that is chunky)
2 tbsp butter, melted or softened (depends on how runny the peanut butter is)
1/4 cup Swerve or other sweetener (I added a tiny bit of coconut palm sugar with the Swerve)
2 tbsp cacao powder
1 tsp vanilla
1/2 tsp sea salt (omit if your PB is already salted)
1/2 cup dark chocolate chips

Instructions

Combine granulated sweetener, cacao powder and sea salt in a bowl and set aside
Stir the peanut butter, butter and vanilla until combined
Pour the cacao mixture into the peanut butter mixture, stir until combined
Place the batter into the fridge or freezer to harden so you can form balls with it
Place the chocolate chips in a double broiler over low heat and melt
Once the dough is hard enough, roll the batter into balls about 1 inch in diameter and place on a parchment lined cookie sheet
Dip each truffle into the chocolate with a slotted spoon and place back onto the cookie sheet
Place cookie sheet back in the fridge or freezer to set up
Store in a glass container in the fridge

Enjoy!

Raw Snowball Cookies

December 18, 2014 Kate

It finally snowed here...a couple inches, but I'll take it!! Snow is in the forecast for Christmas and I am so excited!! Speaking of snow, I have a fun cookie recipe for you that includes a new ingredient. If you love coconut, you will love these snowball cookies! They melt in your mouth and are so easy to make!

Many of you may be familiar with Inner Eco, the fermented coconut kefir that is full of amazing probiotics. Well Inner Eco just recently introduced their newest addition, Fresh Young Coconut! Think fresh coconut right out of the shell of a young green coconut full of nutrients!! They have packaged this delicious superfood up for you to add to smoothies, desserts or just eat with a spoon! It also comes mixed with cacao, another superfood full of anti-oxidants! I'm thinking pudding, mousse and cheesecake are up next! I might even get around to a coconut fudge using the cacao packs!

I couldn't bring myself to cook with this, it just seems so perfect raw and how nature intended it to be eaten! So I made these Raw Snowball Cookies and hope you enjoy them as much as we did!! Whole Foods freezer section is where you will find these packs. They are in the Rocky Mountain , South Pacific and Southwest Regions, so basically Texas and west. Sorry east coasters, you will have to wait! Natural Grocers by Vitamin Cottage is also selling it and other locations in those regions.

Raw Snowball Cookies
Serves: 10-12

Ingredients

1 cup unsweetened shredded coconut
1 2oz pack of coconut meat, thawed and at room temp
1 tbsp virgin coconut oil, melted*
1/4 cup or sweetener of choice (I used Swerve for no sugar option and added a tiny bit of maple sugar)
1/2 tsp vanilla extract or vanilla bean powder
1/8 tsp sea salt

Instructions

Place the shredded coconut and coconut meat into a food processor and combine.
Add in the coconut oil and vanilla, blend. If the coconut meat is too cold, it will make the oil clump!
Add in the salt and sweetener, blend
Using a small cookie scoop or roll the dough in your hands.
Place cookies on a parchment lined cookie sheet and set in the fridge or freezer to set
Store in an airtight container in the fridge.

Notes

*Virgin coconut oil gives this more of a coconut flavor versus refined coconut![br][br]I think you could use coconut cream from a refrigerated can of full fat milk in place of the coconut meat and they would still be delicious!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!! I am so particular about what goes into my body, I need to be just as picky as to what goes on my body! Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does! I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!! Check out BeautyCounter for more info!! You will love it!!

Peanut Butter Fudge

December 3, 2014 Kate

This has to be one of my favorite recipes...and it's perfect for the holidays! I recently saw on Pinterest a recipe for peanut butter fudge that said "only two ingredients". I thought that had to be impossible! Vanilla frosting and peanut butter were the ingredients. Easy enough, frosting is basically butter, sugar, cream and vanilla. I chose to use mostly Swerve Confectioners to keep the sugar low with a bit of coconut palm sugar. These turned out sooooo good!!! Who doesn't love peanut butter? This can be made with any nut or seed butter, but there's just something about peanut butter that is so addictive to me right now!!

I should really call it Freezer Fudge since it softens up a lot at room temperature. We loved it straight out of the fridge or freezer. Don't plan on putting this out on a dessert platter, it gets a little too soft. I tried adding some coconut oil to see if I could harden it, but that didn't make a huge difference. I didn't want to mess with the creation, it was too perfect as is!! I hope you enjoy this as much as we did! Feel free to stir in chocolate chips or melt them and swirl together! That may make it hard enough to set out at room temperature. I might have to try that...gives me an excuse to make this again for the third time this week!!

Peanut Butter Fudge

Ingredients

1 cup natural peanut butter*
6 tbsp grass-fed butter, softened
3/4-1 cup powdered sweetener** (I used Swerve Confectioners and a little bit of coconut sugar to make them low sugar)
2 tbsp cream from full fat coconut milk (refrigerate a can and use the cream that settles at the top)
1/2 tsp vanilla
1/4 tsp sea salt (omit if peanut butter is salted)

Instructions

Place the butter in a mixing bowl. With a hand held mixer or use a stand up mixer, cream the butter.
Slowly add in the sugar 1/2 cup at a time and continue to cream the mixture until fluffy
Add the coconut milk cream and vanilla, continue to cream
Add in the peanut butter and salt, cream until combined
Spread the batter into a baking dish, size depends on desired thickness
Freeze or refrigerate until it hardens
Store in an airtight container, I prefer glass, in the freezer or fridge

Notes

*I used fresh grind peanut butter from Whole Foods that turns out crunchy. If you buy jarred, make sure there is no added oil and I 'd even pour off the natural oils at the top.[br][br]**You can powder any sugar in a blender or spice grinder. If you don't powder it, it will make the fudge gritty, I personally like that!!

Happy Holidays!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!! I am so particular about what goes into my body, I need to be just as picky as to what goes on my body! Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does! I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!! Check out BeautyCounter for more info!! You will love it!! Give the gift of safe skincare this holiday season, gift sets available.

Grain Free Cheddar Cheese Crackers

November 25, 2014 Kate

Unfortunately, I can not say I have even tried these cheese crackers...but have been told by many that they are awesome!!! I decided to experiment with some left over cheese and make them for my boyfriend recently...they didn't last long! I can't do dairy (I wish so badly I could), but know a lot of my followers can so I wanted to share this with you! If you can't tolerate dairy, you can try these Dairy Free "Cheez-its" Crackers that I made with nutritional yeast for the cheesy flavor. Twice I have been told they are like Better Cheddars and so good!! Feel free to play around with different cheeses, I have used Cheddar and White Cheddar and they both were eaten quickly.

I normally make crackers with almond flour or other nut meals as the main ingredient. Cheese adds more fat and therefore more crunch without browning them a bit. Nut flour crackers are typically better slightly brown. These cheese crackers do not need to get brown to crisp up. If you let them get brown, they will taste a tad bit burnt...some people love that taste!! I'd watch these carefully towards the end of the cook time and possibly take out the edge pieces that will cook faster!

Grain Free Cheddar Cheese Crackers

Ingredients

1 1/2 cups shredded cheddar cheese, not packed*
1 1/4 cup almond flour (Bob's Red Mill or other coarse flour will work just fine)
1 egg
1 tbsp butter, melted
1/2 tsp sea salt plus more to sprinkle over the top of crackers

Instructions

Place all of the ingredients in a food processor and combine until dough forms. Stirring in a bowl should work too, just whisk the egg before you add it in.
Place dough ball onto a piece of parchment with another piece placed over top
Press the dough down a bit with hand. Use a rolling pin to roll it out to about 1/4 inch or less in thickness.
Remove the top piece of parchment and cut the crackers into desired size. A pizza cutter works great for this. Sprinkle with a bit more sea salt
Place the parchment lined crackers on a baking sheet and bake at 350 for 20-25 minutes
Do not let these start to brown unless you like the taste of slightly burnt cheese.

Notes

*I have used cheddar and white cheddar in this recipe, but any cheese should work!!

Grain Free Cranberry Recipes

November 19, 2014 Kate

The Holidays are here and so are all the parties filled with food and cheer!! Thanksgiving Dinner would just not be the same without some sort of cranberry something making an appearance. As a kid, it was jellied cranberries (yes the jiggly stuff with the can rings still in tact as it's served) or a sauce that was always on our table. It never appealed to me and actually turned me off of cranberries!! It wasn't until a couple years ago I started baking with them. They are the perfect berry to use for a low carbohydrate/sugar lifestyle since they are so low in sugar. They are not naturally sweet, quite sour actually! I wanted to provide a bunch of grain free recipe for you to incorporate cranberries into your holidays and learn to love them if you don't already!!!

All of these recipes are grain free, but I did include a few that include cheese for those that can tolerate dairy. For those low carb folk, you know how to swap out sweeteners to make the sweet treats low in sugar. I prefer to use Swerve as my sweetener of choice and would even substitute it for honey or maple syrup in some of these recipes. You may need to add a bit of moisture to the recipe, but otherwise it should work just fine! I believe a recipe or two calls for brown sugar, blend a bit of molasses in with the swerve to create brown sugar!!

Cocktails and Mocktails

Fizzy Cranberry Ginger Pear Cocktails from Heather Christo (Pictured Above)

Cranberry Sparkler Mocktail from Cupcakes and Kale Chips

Cranberry Ginger Hot Toddy from Brittany Angell

Cranberry Ginger Mulled Wine from All Day I Dream About Food

Breakfast, Breads and Muffins

Cranberry Smoothie from A Girl Worth Saving

Cranberry Orange Smoothie from Made To Glow

Paleo Pumpkin Cranberry Granola from Elana's Pantry

White Chocolate Cranberry Biscotti from Kate's Healthy Cupboard

Cranberry Orange Buttermilk Breakfast Cake from Brittany Angell

Cranberry Streusel Coffee Cake from Meaningful Eats

Orange Cranberry English Muffins from Fluffy Chix Cook

Coconut Flour Cranberry Lemon Muffins from Intoxicated On Life

Cranberry Pecan Muffins from Kate's Healthy Cupboard

Pumpkin and Fresh Cranberry Scones from Zenbelly

Cranberry Orange Drop Scones from All Day I Dream About Food

Cranberry Almond Loaf from Elana's Pantry

Cinnamon Cranberry Bread from Hollywood Homestead

Cranberry Lime Mini Loaves from All Day I Dream About Food

Cranberry Orange Pound Cake With Pecans from This Is So Good

Cranberry Lemon Loaf from Against All Grain (Pictured Above)

Cranberry Jalapeno "Cornbread" Muffins from All Day I Dream About Food

Chocolate Chip Cranberry Pecan Bread from Beauty and The Foodie

Starters and Snacks

Cranberry Pecan and White Cheddar Cheese Ball from Eat. Drink. Love.

Cranberry Salsa and Cheese Spread from Kate's Healthy Cupboard (Pictured Above)

Itty Bitty Sweet Potato Stacks from Fit Foodie Finds

Cinnamon Cranberry Chutney from Raia's Recipes

Cranberry Pecan Crackers from Kate's Healthy Cupboard

Cranberry Orange Gummies from Primal Palate

Low Carb Craisins from Fluffy Chix Cook

Dried Cranberries from Healthy Living How To

Entrees

Cranberry Glazed Ham from I dream About Food All Day Long

Pork Tenderloin with Chipotle Cranberry Sauce from The Wanderlust Kitchen (Pictured Above)

Cranberry Apple Stuffed Pork Loin from Diabetic Connection

Pork Tenderloin with Cranberry-Raspberry Sauce from Delicious Shots

Crockpot Chicken with Butternut Squash, Pears and Cranberries from Stockpiling Moms

Turkey Meatballs with Cranberry Glaze from I Breathe... I'm Hungry...

Sides and Salads

Chipotle Lime Cranberry Sauce from All Day I Dream About Food

Cranapple Sauce from Real Food Forager

Sugar Free Cranberry Sauce from Brittany Angell

Brandied Cranberries from Carb Wars

Healthy Cranberry Relish from Eating Paleo 4 Health

Lacto-Fermented Cranberry Apple Relish from Learning and Yearning

Cran Bacon Cauliflower from Green Dreams Detroit

Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan from Cookin Canuck

Sweet and Crunchy Brussels Sprouts from Detoxinista

Cranberry Avocado Salad with a Sweet White Balsamic Vinaigrette from Tried and Tasty

Sweet Potato & Green Bean Salad with Maple-Mustard Dressing from The Pig and Quill

Apple Cranberry Holiday Stuffing from Autoimmune Paleo

Paleo Sweet Potato Cranberry Stuffing from Fed & Fit

Cranberry Apple and Bacon Stuffed Acorn Squash from I Breathe. I'm Hungry (Pictured Above)

Paleo Sausage Apple and Cranberry Stuffing from Paleo Newbie

Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing from Eats Well With Others

Sweets and Treats

Acai Berry Cranberry Tea Sherbert from A Healing Harmony

Cranberry Chocolate Chip Paleo Ice Cream from Paleo Porn

Cranberry Chia Cups from Primal Palate

Cranberry, Ginger and Coconut Bundt Cake from Beard and Bonnett

Grain Free Lemon Cranberry Bundt Cake from Life Made Full (Pictured Above)

Cranberry Hand Pies from Primal Palate

Grain Free Cranberry Apple Crisp from Lexi's Clean Kitchen

Cranberry-Orange Spice Mini Tarts from Tasty Yummies

Grain-Free Cranberry Pumpkin Kugel from Real Food Forager

Cranberry Crumb Bars with Pecans and Rosemary from Real Food Kosher

Cranberry Coconut Paleo Treats from Gutsy By Nature

Cranberry Almond Coconut Macaroons from All Day I Dream About Food

Cranberry Hazelnut Chocolate Chip Cookies from Kate's Healthy Cupboard

Cashew Butter Cookies with Cranberries and Chocolate Chips from Primavera Kitchen

Double Dark Chocolate Cookies from The Healthy Foodie

Cranberry Ginger Butter Cookies from All Day I Dream About Food

Cranberry Orange Shortbread Cookies from Kate's Healthy Cupboard

Vegan Cranberry Thumbprint Cookies from I Food Real

Grain Free Chocolate Cranberry Cookies from The Healthy Maven

Cranberry Walnut Chocolate Chip Cookies from All Day I Dream About Food

Have a wonderful Thanksgiving!!

Cranberry Salsa

November 10, 2014 Kate

This is one of my favorite appetizers to serve during the holiday season!!! The original recipe includes a cream cheese and goat cheese spread that you pour this over. It is fantastic with tortilla chips and crackers! I can no longer tolerate dairy so plain salsa is it for me...delicious on it's own as well!

I might actually use this on my turkey this year instead of gravy for Thanksgiving dinner. It's almost like a cranberry relish and could be used over any meat or fish! I made the salsa sugar free by using Swerve instead of white sugar. Cranberries are very low in sugar so they are perfect for those trying to stay as low carb as possible during the holidays.

Cranberry Salsa

Ingredients

3 cups fresh or frozen cranberries (thawed)
1 jalapeno, seeded and chopped
½ cup cilantro, chopped
1 bunch green onions, chopped (about 4-5)
1/3-1/2 cup sugar (I used Swerve for no sugar option)
Juice of 2 limes

Instructions

Place all of the ingredients in a food processor. Blend until desired consistency
Refrigerate for an hour or overnight
Serve with chips or crackers as salsa or pour over cheese ball (directions in the notes below)

Notes

Cheese Ball:
8oz Cream Cheese, softened (I prefer whipped so it spreads easier on crackers)
4oz butter, softened
2 oz goat cheese
Mix together in a food processor until smooth. Spoon into a bowl that is wrapped with plastic. Wrap and chill until set.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount. Swerve is my favorite sugar replacement. It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

Bacon Meatloaf

November 4, 2014 Kate

I have been sitting on this recipe for over six months until I got a good picture! Meatloaf is not my favorite to photograph, but this is a fantastic recipe!! Who doesn't like sausage and bacon thrown together with some beef!!! We eat this for dinner, but it's perfect for breakfast too.

Breakfast isn't complete without potatoes or hash browns of some sort. I wanted to keep this recipe lower carb so I opted for boiled jicama instead of potatoes. Either one will work and you could really use any type of potato, taro or yucca. The key is to par-boil them to soften them up before hand.

Breakfast Bacon Meatloaf
Serves: 6

Ingredients

1 1/2 lbs grass-fed ground beef or bison
1/2 lb pork breakfast sausage
1/2 lb bacon (about 6 pieces), sliced into 1 inch pieces
3/4 cup jicama, cubed and softened (potatoes can be substituted)*
1/2-3/4 cup onion, diced
1 egg
1 tsp fennel seed
1/2 tsp sea salt
1/4 tsp garlic powder
1/4 tsp pepper

Instructions

Brown the breakfast sausage, disgard the grease and set aside.
Cook the bacon pieces until crispy or desired tenderness, set aside. Keep the grease in the pan!
Saute the onions and softened jicama in the bacon grease, add in all of the seasoning. Cook until the onions are translucent
In a large mixing bowl, combine the beef, sausage and bacon with the egg. Add in the onion mixture using your hands to mash it all together
Form into a loaf and place in a greased casserole dish. Drizzle with ketchup
Bake at 350 for about 55 minutes
This is fantastic as leftovers too!!

Notes

*To soften the jicama, cook in boiling water until soft. Takes 45-60 minutes depending on the size of your cubes. I cut them about 1/4 inch squares in size. Use the entire jicama and save the remaining pieces to saute as potatoes another time!

If you prefer to make your own ketchup, here is a low carb recipe.

Flourless Pumpkin Cookies

October 6, 2014 Kate

It is Pumpkin Palooza time!!! Every recipe on Pinterest and Facebook seem to be fall related and involve a lot of pumpkin!!! I have a couple of hopefully unique recipes to share this fall season...including these Flourless Pumpkin Cookies with a chocolate chip option!! Many people have requested nut free recipes, hence my addiction to coconut butter based goodies! I do have to admit, these would be darn good with almond butter too, so feel free to use it in place of the coconut butter.

These little good for you fat bombs can be enjoyed guilt free when you use my favorite sweetener Swerve! My mom described these like taking a bite of pumpkin pie. They are moist and melt in your mouth delicious!! These cookies are super easy to make and have a short list of ingredients! Enjoy

Flourless Pumpkin Cookies
Prep time: 5 mins
Cook time: 15 mins
Serves: 15-18

Ingredients

1/2 cup Organic Coconut butter
1/2 cup canned pumpkin, packed
1 egg
1/2 cup granulated sweetener (I used Swerve for no sugar option)
2 tsp cinnamon
3/4 tsp clove
3/4 tsp ginger
3/4 tsp nutmeg
1/4 tsp sea salt
1/2 cup dark chocolate chips, optional (Use Enjoy Life Semi Sweet Chocolate Chips)

Instructions

Place the coconut butter, pumpkin and egg in a food processor and combine until smooth
Add in the sweetener, spices and salt and mix well
Place the batter in a bowl and stir in chocolate chips (optional)
Spoon the dough onto a parchment lined cookie sheet
Slightly press down the dough since these will not spread. If dough is too sticky, bake for a few minutes, remove and then you will be able to press down
Bake at 350 for about 15 minutes
Remove cookies and place on a cooling rack to set up
Store in an airtight container, I prefer a glass jar

Notes

*To soften the coconut butter, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.
We like cinnamon and spice, you may start with less of each and increase to desired taste. Any nut butter will work in place of the coconut butter. Almond butter would be awesome!!

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals! The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry! I am so particular about what goes into my body, I need to be just as picky as to what goes on my body! Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does! I am vain when it comes to my skin and was so thrilled to find products that are safe, non toxic, but are still anti-aging and work!!! The makeup is chic, on trend and high performing! Check out Beautycounter for more info!! Their mission is to get safe products into the hands of everyone! I feel compelled to help educate and share this mission!

Ginger Turmeric Cookies

August 25, 2014 Kate

I have another flourless and nut free cookie for you!! And...these are anti-inflammatory cookies!! If you have not heard of turmeric or curcumin and all of it's benefits...you must go google it now! I try to get turmeric in my diet daily and supplement with it as well. I use the spice on meat, the root in my green drinks or in my ginger lemonade. Ginger is also a health super star for many reasons and pairs well with turmeric! Adding a bit of black pepper to whatever you are adding turmeric to, it increases turmeric's bioavailability. That is why you will find black pepper in this recipe...and I wanted to give it a bit of bite!

Ginger Turmeric Cookies
Serves: 15

Ingredients

1 cup coconut butter, softened (also known as coconut manna or coconut creme concentrate)*
1/2 cup granulated sweetener, I used Swerve
1 egg
1 tsp vanilla extract
2 heaping tsp ground ginger
1 tsp turmeric powder
1/8 tsp or more black pepper
1/4 tsp sea salt
1/4 tsp baking soda

Instructions

Place the coconut butter, egg and vanilla in a food processor and combine
Add in the sweetener, soda and all spices, blend until combined
Form dough into 1 inch balls and place on a parchment lined cookie sheet**
Press each cookie down with your palm, these don't spread much
Bake at 350 or 10-15 minutes or until a bit brown
These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden up as they cool.
Store in an airtight container

Notes

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil, save it for another use. Don't melt the butter completely, just soften it.
**If dough does not form into a ball because it is too runny, place batter in the fridge for a few minutes to harden it.

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals! The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry! I am so particular about what goes into my body, I need to be just as picky as to what goes on my body! Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does! I am vain when it comes to my skin and was so thrilled to find products that are safe, non toxic, but are still anti-aging and work!!! The makeup is chic, on trend and high performing! Check out Beautycounter for more info!! Their mission is to get safe products into the hands of everyone! I feel compelled to help educate and share this mission!

Dairy Free Peanut Butter Ice Cream Pie

July 9, 2014 Kate

It has been really hot here in Colorado the past few days, so it's ice cream season for sure!! Even though I eat ice cream year round since it's so easy and delicious to make! I have the smaller Cuisinart Ice Cream Maker and love it!!! It has been worth every penny and it's not even that badly priced!

Fourth of July came around and I was in charge of the dessert. Since it's been so hot I wanted to do an ice cream dessert. I was looking at gluten filled recipes to get some crust inspiration and then it hit me...use my Flourless Peanut Butter Cookie Recipe as the pie crust!! I chose to add chocolate chips to the recipe to get some more chocolate in there...everything's better with more chocolate in my world!! The peanut butter ice cream is simply adding peanut butter to vanilla ice cream. I'm not going to lie, I actually bought a quart of ice cream from Whole Foods that was full of dairy so I wouldn't be able to eat dessert! I wanted my treat to be tortilla chips and guacamole instead of this pie!! I also chose peanut butter since it's most people's favorite even though I don't eat it often. This will work and be delicious with any nut or seed butter, so feel swap out the peanut butter for the ice cream, the cookie crust and the nut topping!

Dairy Free Peanut Butter Ice Cream Pie
Serves: 8

Ingredients

1 batch of Flourless Peanut Butter Cookie Dough
1 batch of Dairy Free Vanilla Ice Cream (or a quart of store bought)
1/2 cup additional peanut butter (I buy fresh grind)
1/4 cup additional chocolate chips for drizzle (Enjoy Life Brand for dairy free)
1/4 cup peanuts for topping

Instructions

Prepare the cookie recipe and spread the dough into a pie dish, pressing up the sides
Bake at 350 for 15-20 minutes. Less time means softer crust
Remove from oven and set aside to cool completely. This can be done the night before and stored in the refrigerator
Prepare the ice cream, but blend in the peanut butter before you run it thru the ice cream maker or freeze it. If you bought the ice cream, blend or stir in the peanut butter.
Scoop the softened ice cream into the pie crust and swirl around. Place it in the freezer to harden
Once the ice cream has hardened, place the chocolate chips in a double broiler to melt. With a spoon, drizzle the chocolate over the pie.
Sprinkle the nuts in the middle or all over the pie
Refreeze until you are ready to serve. You may need to allow it to soften up before cutting into it, but the peanut butter seems to keep it from freezing rock hard

Notes
Any nut or seed butter will work in this recipe!

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals! The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry! I am so particular about what goes into my body, I need to be just as picky as to what goes on my body! Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does! I am vain when it comes to my skin and was so thrilled to find products that are safe, non toxic, but are still anti-aging and work!!! The makeup is chic, on trend and high performing! Check out Beautycounter for more info!! Their mission is to get safe products into the hands of everyone! I feel compelled to help educate and share this mission!

Brownie Fudge

June 26, 2014 Kate

Sometimes you just throw some stuff in a bowl and hope for the best...I got what I was looking for with this one!! I wanted a fudge, but cooked, so kind of a brownie at the same time. A fat bomb is what some people may call this since it's loaded with healthy fats like coconut butter, full fat coconut milk and grass-fed butter! These are nut free and are best stored in the refrigerator!!

Brownie Fudge
Ingredients

3/4 cup coconut cream/butter, melted
1/3 cup full fat coconut milk cream (The thick cream on top of a chilled can of coconut milk)
2 tbsp grass-fed butter, melted (coconut oil or ghee would work)
1 pastured egg
2 tsp vanilla extract
5 tbsp cacao powder
3/4-1 cup granulated sweetener (I used Swerve for no sugar option)
1/2 tsp vanilla bean powder
1/4 tsp sea salt
1/4 tsp baking soda

Instructions

In a mixing bowl, combine the cacao powder, sweetener, vanilla bean powder, soda and salt, set aside
Place the melted coconut cream/butter, grass-fed butter, coconut milk cream in a bowl and beat until smooth
Add in the egg and vanilla extract, beat until combined
Add the dry ingredients to the wet and beat until all the cacao lumps are gone!
Spread the mixture into either a 6x6 or 8x8 greased pan, depending on how thick you want them
Bake at 350 for about 20-25 minutes until edges get brown. The center may seem uncooked, especially in the 6x6 pan, but that's ok
Let the pan cool and then place in the refrigerator to cool completely
These are best stored in the refrigerator

Notes

The easiest way to melt coconut cream/butter is to place the jar in a pot and bring the water to a boil.

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals! The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry! I am so particular about what goes into my body, I need to be just as picky as to what goes on my body! Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does! I am vain when it comes to my skin and was so thrilled to find products that are safe, non toxic, but are still anti-aging and work!!! The makeup is chic, on trend and high performing! Check out Beautycounter for more info!! Their mission is to get safe products into the hands of everyone! I feel compelled to help educate and share this mission!

Olive Garlic Crackers

June 4, 2014 Kate

I know I post a lot of snacks and treats, but that is what I find the hardest to change when going grain free! I am such a simple eater when it comes to my meals...protein, vegetable and a healthy fat...that I don't make new recipes all that often! I am always looking for something to crunch on or to fill my sweet tooth, so that is where my creativity and time are spent. My clients seem to have the hardest time with that aspect as well, so snacks and treats are my top priority. Enjoy these grain free crackers!

Olive Garlic Crackers

Ingredients

2 cups almond flour (any brand will work here)
1/2 cup green olives, diced
1 egg, whisked
1 tbsp grass-fed butter, melted Ghee, or coconut oil, or MCT oil
1/4 tsp or more sea salt
1/4 tsp garlic powder

Instructions

Combine flour, salt and garlic in a large mixing bowl and add in the olives
Pour the melted butter and egg over the mixture and stir until combined
Place the dough on a piece of parchment paper with another piece of parchment placed over top
Press the dough dough a bit and then roll it out with a rolling pin until it's about 1/8-1/4 inch thick
Using a pizza cutter or sharp knife, cut the crackers into the desired size
Bake at 350 for 15-20 minutes or until golden on top
Store in an airtight container, glass is my favorite

Flourless Lemon Cookies

May 15, 2014 Kate

I have been at it again with the coconut butter!! I am on a mission to create a bunch of goodies that don't require a bunch of nut flour. Nothing against nut flour, but I am trying to limit nut consumption and give people options. Coconut Creme or Butter is a great alternative to using nut flours and butters. The fiber in it helps bind and hold baked goods together. I'm guessing this recipe could be made without the cashew butter and with a full cup of coconut butter. The cashew butter helps bind and doesn't melt like the coconut butter does and I felt I needed something to help absorb some of the lemon juice. Feel free to try it and let us all know how it goes!!

Lemon is one of my favorite flavors and it pairs well with coconut butter. These cookies almost melt in your mouth! I have a couple other cookie recipes similar to these Flourless Lemon Cookies that use coconut butter. Check out my Flourless Chocolate Chip Cookies and my Flourless Nut-Free Snickerdoodle Recipe. Sorry I can't get my link option to work, but both of these cookies were recent posts, so just scroll down the main page of my website!

Flourless Lemon Cookies
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 12

Ingredients

¾ cup coconut creme, softened*
¼ cup cashew butter (I prefer fresh grind, jarred has added oils)
⅔ - ¾ cup granulated sweetener (I used Swerve for no sugar option)
1 egg
¼ cup FRESH lemon juice, strained (about 1 lemon)
1 tbsp grated lemon peel
1 tsp baking powder (gluten and corn free)
dash of sea salt

Instructions

Place the softened coconut creme in a food processor and pulse until smooth
Add in the remaining ingredients and process until combined and lemon peel has disappeared
Depending on how soft your coconut creme was, you may need to place the dough in the refrigerator for a few minutes to harden
Once dough is hard enough, roll it into about one inch balls. Place the balls on a parchment lined cookie sheet and slightly press down. The cookies will spread slightly.
Bake at 350 for about 10-12 minutes or until slightly brown around edges
Let the cookies cool for a few minutes to help them set up then transfer to a cooling rack
Store in an airtight container and refrigerate if you prefer a harder cookie.

Notes

*To soften the coconut butter, place the open jar in a sauce pan of simmering water. Most brands have a thick layer of coconut oil on the top, remove that to use for something else. You want to use all butter in this recipe or the oil will cause these to spread too much!!

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals! The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry! I am so particular about what goes into my body, I need to be just as picky as to what goes on my body! Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does! I am vain when it comes to my skin and was so thrilled to find products that are safe, non toxic, but are still anti-aging and work!!! The makeup is chic, on trend and high performing! Check out Beautycounter for more info!! Their mission is to get safe products into the hands of everyone! I feel compelled to help educate and share this mission!

Kombucha and Kefir Jello

May 6, 2014 Kate

We all know the benefits of Kombucha, Kefir and Gelatin, so why not combine them all!! These jello cubes or gummies are full of probiotics and some protein from the gelatin along with many other benefits of the gelatin. I love both kombucha and kefir, but prefer to drink Kevita Kefir since it is lower in sugar and made from coconut water. If you have not tried Kevita, I highly suggest you do!! It's not as carbonated as kombucha, but still delicious and refreshing. They just came out with new flavors including Tangerine, my favorite!! My other favorite is the Lemon Cayenne, but they are all good! If you are struggling with candida, I highly recommend you stay away from most kombuchas, as they do have some added sugar.

Kombucha and Kefir Jello

Ingredients

1 bottle (about 15 ounces) Kombucha or Kefir
3 tbsp grass-fed gelatin, I prefer Great Lakes Gelatin
Sweetener of choice (optional, I used 1 teaspoon of Swerve)
¾ cup water, divided into ¼ and ½ cup

Instructions

Bring 1/2 cup water to a boil
Sprinkle the gelatin in the bottom of a mixing bowl and pour the 1/4 cup water over it entirely to soften
Once the water is BOILING, pour it over the gelatin as you stir it. Stir until all of the clumps are gone. You may need to mash some of the clumps, but it will all dissolve.
Add the sweetener, stir and let the gelatin cool for a couple minutes. Don't wait too long or it will start to harden!
Slowly add the kombucha or kefir stirring the entire time, it may fizz a little
Pour into a mold or a 6x6, 8x8 or loaf pan depending on how thick you want the jello
Place in refrigerator to set up
Cut into desired size and serve

Notes

*If you want a more gummy type texture, add a couple more tablespoons of gelatin. You may need to increase the amount of boiling water to dissolve it all.

If you want to try Swerve or need to order more, use coupon code KATE10 for a discount. If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases. It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard. This allows me to continue making and testing recipes for free. Thanks so much!!

Dairy Free Lemon Gelato

April 22, 2014 Kate

I absolutely love all things lemon...even this gelato in the middle of winter! I made this recipe months ago but decided to wait for some warmer weather to share it with you! If you love lemon and low carb desserts, make sure to head over to All Day I Dream About Food's Luscious Low Carb Lemon Desserts Round Up!! Even if you aren't a lemon lover, check out Carolyn's website anyway! She has a ton of amazing looking dishes and desserts...and she loves Swerve as much as I do so her treats are low to no sugar!!

Dairy Free Lemon Gelato
Serves: 4

Ingredients

1 can full fat coconut milk
1 cup non-dairy milk
4 egg yolks
1/2-3/4 cup granulated sweetener ( I used Swerve for no sugar option)
3/4 cup fresh lemon juice (2-3 lemons)
2 heaping tbsp grated lemon peel

Instructions

Whisk the egg yolks and set aside
Combine the milks and sweetener in a heavy saucepan over medium high heat and bring to a simmer
Once the milk is simmering, reduce the heat to low
Slowly whisk about a ladle full of milk into the egg yolks, whisking the entire time
Slowly add the egg yolk mixture back into the warm pan, whisking the entire time. Add the lemon peel at this time
Continue cooking the mixture on low and stirring until it thickens up, coats the back of a spoon
Remove from heat and stir in the lemon juice. Strain the mixture to remove any seeds and the lemon peel
Place in the fridge or freezer to cool
Once cooled, run thru an ice cream maker or freeze it in a loaf pan or use the ziploc method*

Notes

*I haven't tried this, but you simply pour the mixture into a ziploc and freeze. When you are ready to serve the Gelato, place the frozen mixture into a blender and blend until smooth!

Coconut Curry Cauliflower (Red Ape Cinnamon Giveaway)

March 27, 2014 Kate

I'm taking roasted cauliflower to a whole different level! Instead of using an oil or butter to roast the cauliflower, I decided to use full fat coconut milk for the fat and for flavor. I also used Organic Buddha Shake Curry Mix from Red Ape Cinnamon company for the curry powder. To read more about Red Ape Cinnamon and enter to win a bunch of their awesome cinnamon and spices, including the curry mix I used, head over to my previous post. While you're there, check out the delicious Flourless Snickerdoodle Cookie Recipe if you haven't yet!!

Coconut Curry Cauliflower

Ingredients
1 head of cauliflower, cut into pieces
1/2 cup full fat coconut milk*
1 1/2 tsp or more Red Ape Cinnamon Organic Buddha Shake Curry Mix (or any curry blend)
sea salt to taste

Instructions
Whisk together the coconut milk and curry powder in a bowl
Place 1/3 of the cauliflower pieces in the milk mixture and coat.
Place the cauliflower onto a parchment lined cookie sheet and repeat the process with the remaining cauliflower. Pour the remaining milk over top and sprinkle with sea salt
Bake at 425 for about 25 minutes or until the cauliflower starts to brown
Serve hot

Quick notes
*Use a milk that tends to be thicker so it doesn't completely run off the cauliflower. I prefer Whole Foods brand or Thai Kitchen in the red and black can.

Flourless Nut Free Snickerdoodle Cookies

March 24, 2014 Kate

So excited to share this nut-free, dairy free and starch free cookie recipe and to introduce you to Red Ape Cinnamon! I randomly came across this company and was so thrilled I did! They have an organic cinnamon that is sustainably harvested that is slowly ground to sweet, fragrant perfection. If it's good enough for some of the most discerning chefs, it must be good enough for us! For any of you that have been to Portland, you know of the famous Salt & Straw and Scoop Shop Ice Cream shops. They use Red Ape Cinnamon in their Snickerdoodle ice cream....yum!!! Why Red Ape...5% of the profits from their cinnamon products go to protecting orangutans and their habitat. A portion of the funds also go towards adopting orangutans. So not only are their products fantastic, but they are also doing great things for the environment!

Cinnamon has many health benefits including decreasing blood sugar levels, but not all cinnamon is created equal! I actually just heard something this morning that cheaper cinnamon like the brand you buy in huge containers at Costco, usually aren't made completely of cinnamon! Yes it may taste good from the cinnamon flavor they add, but you certainly aren't getting the health benefits! Besides the amazing taste of Red Ape Cinnamon, another bonus is that you don't need very much to add incredible flavor.

You can read more about Red Ape Cinnamon and how it came to be on their website. It is not just cinnamon, they have a variety of awesome and unique spice blends that all include cinnamon. I used their Premium Ground Cinnamon and their Cinnamon Sugar Shake in this cookie recipe. Stay tuned later this week for a savory recipe using another one of their spice blends! And......one of you lucky readers is going to win a jar of each of their products!!! Comment on this post or on Kate's Healthy Cupboard Facebook where the recipe has been posted and let us know what product you can't wait to try from Red Ape Cinnamon!!! Please go like Red Ape Cinnamon on Facebook, follow them on Pinterest and check out their website for more cinnamon recipes. I will randomly select a winner on Monday, March 31st! You will have two chances to win, comment on this post and on the upcoming savory post later this week!!

If you have been grain free for a while, you know it's hard to replicate glutinous dessert recipes exactly. Almond flour does a pretty good job and so does adding some starch, but I am really trying to create some nut free, low carb options for people. This Snickerdoodle Recipe will definitely cure your sweet tooth, they almost melt in your mouth from the coconut butter...Enjoy!

Recipe: Flourless Nut Free Snickerdoodle CookiesIngredients
Makes about 12
1 cup coconut creme/butter*, softened
1 egg
1/2 cup granulated sweetener (I used Swerve for no sugar option)
2 tsp vanilla
1/4 tsp baking soda
1/4 tsp baking powder (gluten and corn free)
1/4 tsp sea salt
Cinnamon Coating**:
1 tbsp Red Ape Cinnamon Sugar Shake
1 tsp Red Ape Premium Cinnamon
2 tbsp granulated sweetener (I used combo of Swerve and Coconut Palm Sugar. You could use all Cinnamon and Sugar Shake, but I wanted to cut down on the sugar)
Quick Notes:

*I order coconut creme from Tropical Traditions or you can usually find the Artisana Brand at Whole Foods or other natural grocery stores. The top layer is coconut oil, so you may need to scrape that off to get to the creme, but save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

**You can use any combo of cinnamon and sugar in a 1:1 ratio but use a bit more sugar than cinnamon)

Instructions
In a mixing bowl or food processor, combine the coconut butter/creme, egg (whisked if using a bowl) and vanilla
Add the 1/2 cup sugar, soda, powder and salt, mix well. Make sure no clumps remain in dough
In a small bowl, combine the cinnamon and sugar mixture for the coating
Roll the dough into one inch or larger dough balls. If batter is too runny from the coconut creme, place it in the frig for a few minutes to harden
Roll each ball in the cinnamon sugar mix and coat well. I sort of mashed it into each ball and then rerolled each ball
Place the balls on a parchment lined cookie sheet and press down with the palm of your hand. Cookies should not spread much unless batter is really soft
Take the leftover cinnamon sugar mixture and sprinkle it over top the cookies
Bake at 350 for about 12 minutes
Remove from heat and let the cookies sit on the cookie sheet until they are set up. They will fall apart if you try to remove them when hot
Place on a cooling rack to finish setting up

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