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!

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.

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.

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!!

Kate's Healthy Cupboard - Gluten Free Recipes

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!!

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.

Sauteed Radishes

February 8, 2014 Kate

How about a savory Valentine's Recipe!!! Don"t worry, more chocolate and sweets to come!!! It's so funny how much more attention my treat recipes get than recipes like these radishes!

I bought the Easter Egg Radishes that are bright pink, red and white for this dish, but the color diminishes a ton when you cook them. These are so pretty and could be served cold drizzled with a dressing for your Valentine's Day dinner as an alternative.

I had never tried cooking radishes until today...yum!! You don't even have to be a radish fan to like this recipe. So much of the "spiciness" is removed and they almost taste like little potatoes, maybe that's because of the butter. I think radishes would add a lot of flavor to roasted vegetables, so next time you roast a chicken with veggies, add some radishes. This is an easy recipe and can be seasoned to your liking! And, as an added bonus, radishes contain nutrients that detoxify and nourish the body!!!

Sauteed Radishes

Ingredients
2 bunches of radishes
2-3 tbsp grass-fed butter, ghee or coconut oil
1-2 tsp sage (I used dried)
sea salt and pepper to taste

Instructions
Wash and remove the leaves and stems from the radishes. Cut in half or quarters depending on the size of the radishes
Melt the butter over medium high heat in a skillet and toss in the radishes
Let cook for about 6-7 minutes or until soft and browned, stir occasionally
Sprinkle the sage, salt and pepper

Variations
Diced onions and/or garlic would also be good in this recipe.

*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!!

Gingerbread Cookie Bites

December 21, 2013 Kate

Molasses style cookies are a favorite around here anytime of the year! Gingerbread man cookies are festive, cute and have a lot of character, but they are also a lot of work!! I decided to take that flavor and do a simple cookie ball with all the flavor and half of the work! This gingerbread recipe calls for a unique flour...chestnut flour. What is chestnut flour??! Chestnut flour is a gluten free alternative to regular flour made from ground chestnuts. Chestnuts have been dried and made into sweet flavored flour in Italy for centuries. In Tuscany, chestnut flour is considered a staple food, and it is commonly called for in recipes such as: chestnut flour bread, pie crust, crepes, and other baked goods. Its sweet flavor makes it the perfect fit for recipes involving almonds, chocolate, honey and hazelnuts. I have found it to be awesome in fall recipes that incorporate pumpkin and spice. Chestnuts do not contain the fat content regular nuts have, and are instead largely composed of carbohydrates. Chestnut flour does have less carbohydrates than regular white flour but has many of the same baking properties as flour. It creates a fluffier baked good, has a distinct taste that has a bit of spiciness to it and pairs really well with warm fall flavors, especially ginger! I love using almond flour and am not afraid of fat by any means. I'm just enjoying how much fun this flour is to work with, and not to mention how good it is!

Is it actually a nut or a fruit? According to Wikipedia, it’s a fruit. If you have tree nut allergies, please look into this more, but my understanding is that it’s not a nut!!! Where can you buy chestnut flour? Check with your local natural grocery stores, I do know some Natural Grocers are selling it. You can also order it from Amazon or from nuts.com. I realize it's a unique ingredient, but I promise you will enjoy it. I have some other recipes including these crunchy Ginger Snaps or this Pumpkin Bread you could also try. I also provided a substitution for the flour in the recipe "variations" section of this cookie recipe for those of you that don't want to order it. Both versions of the cookies are great, I just think the chestnut flour adds a bit more flavor.

Gingerbread Cookie Bites

Ingredients

1 1/2 cups finely ground almond flour (I prefer Honeyville)
1/4 cup chestnut flour* (see substitution below)
3-4 tbsp granulated sweetener such as coconut palm sugar (I usedSwerve for a no sugar option)
3 tbsp grass-fed butter, softened(ghee or coconut oil should work)
1 1/2 tbsp molasses
1 tsp vanilla extract
2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp sea salt

Instructions

Place the almond flour, chestnut flour (or arrowroot), sweetener, butter and spices and salt in a food processor and combine
Add in the molasses and vanilla and pulse until dough forms into a big ball
Place the dough in the refrigerator forat least 30 minutes to keep the cookies from spreading as they cook
Roll the dough into one inch balls and place on a parchment lined cookie sheet
Bake at 350 for 12-15 minutes. Let cool for a few minutes on the cookie sheet before moving to a cooling rack. Cookies will get crisp as they cool
Store in an airtight container. Place in the refrigerator if you prefer a hard cookie

Variations

*You can sub the chestnut flour for arrowroot flour, but only use 2 tbsp of arrowroot, NOT 1/4 cup! These may spread a tiny bit more, but are still delicious!!!

Enjoy!

Mexican Wedding Cookies (Snowball Cookies)

December 10, 2013 Kate

Mexican Wedding Cookies also known as Snowball Cookies are so many people's favorite holiday treat! I have to admit, I didn't even know that's what they were called until a few weeks ago and I certainly never reached for them on the treat platters at holiday parties! I have to admit that this grain free version turned out pretty darn good!!! I have a client that said these were her all time favorite cookie as a kid and if I could pull it off, she'd be so happy! I took one to her today (how many trainers do you know take cookies to their clients...I do, when the cookie is grain free and basically sugar free) and her text to me after she tried it read: "Oh my god yes it was really really good! I want to try to make them this weekend!" I was thrilled to hear this after she said her childhood neighbor was Mexican and made the best cookies ever!

Recipe: Mexican Wedding Cookies

Makes 12-15 cookies

Ingredients

1 1/2 cups almond flour*
2 tbsp arrowroot flour
2-3 tbsp granulated sweetener (I used Swerve for no sugar option)
4 tbsp (1/4 cup) grass-fed butter, softened (Ghee or coconut oil should work)
1 tsp vanilla extract
1/4 tsp sea salt
1/3 cup pecan pieces, toasted

Sugar Coating:

2-3 tbsp powdered maple sugar or coconut palm sugar (I used 2 tbsp Swerve and 1 tbsp maple sugar only because it's lighter in color compared to coconut sugar)

Instructions

Place the flour, arrowroot flour, sweetener, butter, vanilla and salt in a food processor and combine
Add the cooled pecans to the mixture and pulse until nuts are mixed into dough. Dough will seem a bit crumbly, but will mashed together just fine for baking
Place the dough into the frig for 15-20 minutes to make sure the butter didn't get too soft. This will keep the cookies in a ball when baked.
Roll dough into 1 to 1 1/2 inch diameter balls and place on a parchment lined cookie sheet
Bake at 350 for 18-20 minutes or until golden brown
Let the cookies cool for about 5 minutes before you try to coat them in the powdered sugar or they will crumble. Don't wait too long or sugar won't stick to the cookies, you want them to still be warm
Place the powdered sugar in a bowl (you can powder any sugar in a blender or coffee grinder)
Using a spoon, place each cookie into the mixture and spoon sugar over the top to coat. Once you have done all of the cookies, coat again a second time if you prefer sweeter cookies
Let cookies cool completely or they will crumble. Store in an airtight container. I prefer glass jars and refrigerate all of my baked goods. Ziploc bags ruin grain free goodies in my opinion, makes them moist or soggy

Quick notes

*I used Honeyville Almond Flour, but Bob's Red Mill should work fine with this recipe. A friend decided to try this recipe with pecan flour that she made herself in a food processor. It's hard to get a fine flour with a food processor, but it worked for her even with the not very fine pecan flour...and she said they were awesome!!!

Enjoy!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 harmful ingredients!! 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!!

Peach Cookie Bars

September 13, 2013 Kate

Peach's are still piled high at my local Whole Foods! Hopefully your local farmer's market or natural grocery store is well stocked too. I wanted to do something different with peaches and came up with this yummy cookie bar recipe. I wanted a dense, crispy, but gooey moist bar. I think I got it!

You could certainly make these more cake-like if you wanted to by adding an egg. I haven't tried this so I don't know how it would turn out. I would eliminate the milk to keep it from being soggy. If anyone tries this, let us all know how it turns out! I have always been a gooey brownie or bar person, never a cakey brownie person. I guess that's why I never liked cake...I was the one asking for a corner piece scraping the frosting off to enjoy and leaving the cake behind!

Peach Cookie Bars

Ingredients

2 cups Honeyville Almond Flour*
1/2 cup arrowroot flour
1/4-1/2 cup granulated sweetener ( I used 1/2 cup of mostly Swerveand a bit of coconut palm sugar)
1 peach, peeled and sliced (the more unripe the peach is, the better)
2 tbsp grass-fed butter, softened and cut into pieces
1-2 tbsp non-dairy milk
1 tbsp vanilla extract
1- 1 1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp sea salt

Instructions

Line an 8×8 baking dish with parchment paper, this makes it really easy to get the bars out in one piece
Place all of the dry ingredients into a food processor and combine
Add in the butter, vanilla and 1 tbsp of milk and pulse until a dough forms
The dough should form a ball and be wet, Add more milk if needed
Press the dough into the baking dish until fully covered, then place the peach slices on top of the dough
Bake at 350 for 32-35 minutes or until the top is golden
Let cool, remove the bars from the pan by pulling up on the sides of the parchment paper. Cut into desired size bars
Store in an airtight container. These are great at room temp, but as with all almond flour goodies, I think they are best out of the freezer!!! Let them sit for a minute or two out of freezer to thaw the peach.

Quick notes

*I suggest using Honeyville Almond Flour, Bob’s Red Mill does not absorb moisture like the more finely ground flours.

Variations

Softened coconut oil should work in place of the butter for those that are dairy free.

These are even more delicious with Dairy Free Vanilla Bean Ice Cream on top!! Also if you have been wanting to try Swerve, the confectioner's Swerve is $2 off right now!! If your order is over $30, shipping is free and you can use coupon code kate10 for an additional 10% off!!!

Peach Pico De Gallo Over Poached Cod

August 25, 2013 Kate

Peach Pico De Gallo Over Paoched Cod - www.kateshealthycupboard.com

It's peach season!! I have always seen fresh mango salsa and pico, but I wanted to create fresh peach pico. This recipe is simple and really just a starting point for you to tailor it to your liking. Some of us like our salsa and pico a bit spicier or love cilantro while others hate cilantro and can hardly handle any jalapeno.

I chose to put the pico over poached fish to share with you how to poach fish for those of you that have no idea how to. It is my favorite way to eat fish now. It is simple, clean and doesn't stink up the house! I used black cod (sablefish) in this photo, but would have preferred regular cod. Black cod provides a high amount of omega-3s similar to wild salmon and cod does provide some as well. They are both mild fish, cod a bit milder and black cod is buttery like sea bass. I typically love buttery fish, but think it's best plain. I think when paired with peach pico, regular cod would be better. This recipe could be enjoyed over chicken, shrimp, salmon or simple used as a dip.

Peach Pico De Gallo over Poached Cod

Ingredients

2 peaches, peeled and diced
1 small tomato, diced
1/4-1/2 cup red onion, diced
1/2 of jalapeno, seeded and diced
juice of a fresh lime
cilantro (optional)
garlic powder
sea salt
46-8oz pieces of cod

Instructions

Salsa: Serves 4

Combine all ingredients in a bowl, sprinkle with garlic and sea salt to taste
Cover and place in the refrigerator

Fish:

Fill a skillet with water high enough to cover fish
Allow water to come to a simmer and place the fish in the water. Depending on the thickness, you may want to slice fish into 3 inch pieces to cook
Poach for about 8-10 minutes while keeping water simmering
Fish should almost fall apart and flake when done

Coconut "Rice"

June 4, 2013 Kate

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!

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

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

Vanilla Bean Macaroons (Egg-Free)

April 29, 2013 Kate

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!

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

Combine all ingredients in a food processor and blend until a dough forms
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
Bake at 350 for about 8 minutes or until very slightly brown
Let cookies cool to set up, they will fall apart when warm
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!!

Chocolate Strawberry Brownie Cookies

January 24, 2013 Kate

I tried to stay away from chocolate for awhile...it was a short while! Now it's time for Valentine's Day recipes and it just wouldn't be right to not include chocolate! The good news is that these are made with cocoa powder and Swerve Sweetener (my favorite natural sweetener than contains no sugar!) and dark chocolate chips, so they are fairly low in sugar.

I debated over using cherries or strawberries in this recipe. I think both are a part of many Valentine's celebrations with chocolate covered cherries found in most assorted chocolate boxes and chocolate dipped strawberries a favorite of many this time of year. I chose strawberries since fresh organic berries are available right now and cherries are only found frozen this time of year. I highly suggest fresh fruit for the lower moisture content. Frozen fruit lets off more moisture and will make these extra gooey. These cookies are already gooey and that's why they are named brownie cookies. These can also be made with no fruit, but I would add an extra tablespoon of coconut milk to create more moisture. Either way, these are delicious!!!

You will see in the instructions that you melt the butter/oil and add in the cacao/cocoa powder. I learned that cocoa powder gives a better chocolate flavor to baked goods instead of using unsweetened chocolate. But...to bring out the flavor of the powder, it must be added to a warm liquid to bring out the flavor molecules. These turned out very chocolatey and maybe this is why, I only tried it this way. I certainly don't need to make another batch to test this theory, two batches were enough to consume this week!!!

Swerve is on sale until the end of the month, you receive 40 single serve packs with your order! Use Coupon Code KATE10 for an additional 10% off!!

Chocolate Strawberry Brownie Cookies

Ingredients

1 1/2 cups Honeyville Almond Flour
1/4 cup cacao or cocoa powder
1/3 cup grass-fed butter or coconut oil
1/2 cup granulated sweetener (I prefer Swerve or erythritol for a sugar free option)
3 tbsp full fat coconut milk
1 tbsp vanilla
1/4 tsp sea salt
1/4 tsp baking soda
3/4 cup dark chocolate chips*
1/2 cup fresh strawberries, chopped**

Instructions

Melt the butter/oil in a saucepan. Once melted, add the cocoa/cacao powder and 1/4 cup of chocolate chips and remove from heat
Once the chocolate chips have melted, add the coconut milk, sweetener and vanilla and blend with hand mixer
Combine the almond flour, salt and soda in a mixing bowl. Pour the butter mixture into the flour mixture and stir well
Fold in the additional 1/2 cup chocolate chips and strawberries
Bake at 350 on a parchment lined cookie sheet for 11-13 minutes
Let cookies set up on the cookie sheet for at least 5 minutes or they will fall apart
Let cool on a cooling rack to continue to set up
Store in an airtight container

Quick notes

I highly recommend using Honeyville flour or these may turn out very very gooey.

Variations

*To make these dairy free, use Enjoy Life Choclate Chips or Enjoy Life Chocolate Chunks and coconut oil.
**Any fruit would work in these, but please read the text above about fresh versus frozen fruit. If you want to leave the fruit out, read the text above as well for modifications.

These may also work in an 8×8 greased pan to create brownies. The cooking time will be longer and the inside may not get cooked through. I have not tried this, but I’d be just fine eating these with a spoon if need be!!!

*To make these dairy free, use Enjoy Life Choclate Chips or Enjoy Life Chocolate Chunks and coconut oil. **Any fruit would work in these, but please read the text above about fresh versus frozen fruit. If you want to leave the fruit out, read the text above as well for modifications.

These may also work in an 8x8 greased pan to create brownies. The cooking time will be longer and the inside may not get cooked through. I have not tried this, but I'd be just fine eating these with a spoon if need be!!!

Bacon Chili

January 16, 2013 Kate

What!!! No beans in your chili? Yep, no beans. I have chosen to not eat beans and legumes for a couple of reasons. For one, I don't eat much starch anymore, I have chosen a high fat eating plan. Second, beans and legumes contain considerable amounts of phytates — anti-nutrients which bind to minerals in the legumes, making them unavailable to our bodies. (This means some of the minerals present in the legumes aren’t able to be accessed by our bodies). Nuts also have some phytates, but I feel the beneficial fats far exceed any of the nutrients in beans and legumes. With all of that said, please feel free to add beans to this recipe.

I remember as a kid I never really cared for chili, unless it was canned with meat and beans only. I think too many chili's have too many tomatoes that over power the taste. I just don't like biting into a spoonful of mushy tomatoes personally. I did put tomatoes in this recipes, but next time may make it with even less. Some of you may want even more and love the mushiness and flavor they add.

Bacon Chili

Ingredients

1 lb grass-fed ground beef
4 slices bacon
1 onion, chopped
1/2 red bell pepper, seeded and cut into 1/2 inch pieces (optional)
3 garlic cloves, minced
1/8 cup chili powder
1/2 tbsp ground cumin
1 tsp ground coriander
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 (28oz) can diced tomatoes
1/2 tsp sea salt (or more if tomatoes don’t have added salt)

Instructions

Slice the bacon into 1/2 inch pieces and place in a large saucepan over medium heat
Once the bacon is cooked though, pour off all but 2 tablespoons of the bacon grease and return pan to the heat with the bacon in it
Add the onions, peppers, garlic and all of the spices except the salt and cook until the onions get tender and start to brown, about 10 minutes
Increase the heat to medium high and add the beef, breaking it up into pieces with a spoon until no longer pink, about 3-4 minutes
Add the tomatoes and salt and bring to a boil, then reduce heat to a simmer. Cover, stir occasionally and cook for about an hour
Remove lid and let the chili cook for an additional hour to thicken up
Add salt to taste

This is great without, but you could top with cheese if you can tolerate it!! This is the perfect make ahead meal or double it to freeze for later!

Creamy Roasted Cauliflower and Mushroom Soup

January 10, 2013 Kate

It seems that most of the west is about to experience a bit of a cold front. I thought this would be the perfect time to share this recipe! I'm fortunate enough to still be in Arizona where a cold front means it's going to be in the 50's! I live in Colorado, so listening to the weather forecast here cracks me up!! What these people think is cold is definitely a hot winter day at home!

Even if it's not cold where you are, this is a delicious soup recipe to enjoy for lunch or dinner. I served it with bacon pieces and used the bacon grease for flavor. If you'd prefer, you can certainly skip the bacon, but who skips bacon? This would also be good with shredded chicken as well.

Creamy Roasted Cauliflower and Mushroom Soup

Ingredients

1 head of cauliflower, cut into pieces
2 tbsp coconut oil
2-3 pieces of bacon (optional)
2 tbsp bacon grease, butter or coconut oil
1/4-1/2cup white onion, diced
2 garlic cloves, minced
1 tsp fresh thyme or 3 tsp dried
8 oz mushrooms, sliced
1/4 cup white wine
3 cups homemade chicken broth (or canned)
3/4 cup full fat coconut milk
2 tbsp grass-fed butter (optional)
sea salt and pepper

Instructions

Place the pieces of cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place single layer on a parchment lined cookie sheet and sprinkle with salt and pepper and roast at 400 for 25-30 minutes
Cook the bacon in a skillet, reserve the grease, cut the bacon into pieces and set aside
Place the bacon grease, coconut oil or butter in a large sauce pan with the onion. Saute the onions until slightly browned
Add the garlic, thyme and mushrooms. Saute until the mushrooms are tender, about 5-10 minutes
Add the white wine and de-glaze the pan
Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes
Place the soup, coconut milk and optional butter in a food processor or blender and combine until desired consistency
Salt and pepper to taste
Sprinkle the bacon pieces on top (optional)

I served this tonight and when I told Tom what I had made, this was his response: "If I saw that on the label ofa soup can, I would not think it sounded very good." About two bites into it, he kept telling me how awesome it was! I knew he was going to like it! Butter, bacon and mushrooms, who wouldn't love this!!

Christmas Sugar Cookies

December 10, 2012 Kate

Christmas Wreath Cookies - Kate's Healthy Cupboard

I think I am more excited about my sugar free frosting than I am about these cookies!! I always have loved frosting...forget the cookie or cake, I just want to scrape the frosting off! I'm also pretty excited about coloring the frosting red and green...well pink and green...with natural ingredients like spinach and beet juice. Don't worry, you will never know they are in there and you can certainly leave the frosting white.

I made two different recipes so that I could give an egg free option as well. I personally prefer the one with egg in it and butter. Butter really does make everything better and when it comes from grass-fed cows, it's so good for you too! The recipe with butter and an egg is your traditional sugar cookie recipe and makes a crispy on the outside and soft on the inside cookie. The recipe that uses shortening tends to make the cookies soft all around. To decorate the wreaths, I used chopped pistachios and craisins. It's hard to find sprinkles that aren't just straight sugar and fake colorings. Whole Foods does sell naturally colored sprinkles, but they are just colored sugar if you just cant be without sprinkle!

Christmas Sugar Cookies

Makes about 18 cookies depending on size

Ingredients

Option 1:

2 cups Honeyville Almond Flour
1 cup granulated sweetener (I used Swerve for no sugar option)
1 egg
1/4 cup grass-fed butter
, softened (coconut oil should work here)
1/2 tsp vanilla extract
1/4 tsp baking soda
1/4 tsp sea salt (omit if using salted butter)

Egg-Free Option:

2 1/2 cups Honeyville Almond Flour
1/3 cup palm shortening
1/4 cup honey*
1/2 tsp vanilla
1/4 tsp soda
1/4 tsp sea salt

Frosting:

1 1/2 cups granulated sweetener, powdered** (I used Swerve Confectioners)
3 tbsp grass-fed butter (it may work to use additional coconut cream instead. You may need to add more flavoring to hide coconut taste)
3 tbsp coconut cream (the cream that rises to the top of full fat coconut milk when nit it refrigerated)
3 tbsp full fat coconut milk (room-temp can that you have shaken)
1/2 tsp almond extract (or vanilla)
1/4 tsp vanilla extract
1 small beet root (optional)
6 or more spinach leaves (optional)

Instructions

Option 1

Cream together the butter and sugar
Add the egg and vanilla and continue mixing
In another mixing bowl, combine the flour, soda and salt
Fold the flour mixture into the wet mixture and combine, should be thick dough

Egg-Free Option:

Cream together the shortening, honey and vanilla
In a mixing bowl, combine the flour, soda and salt
Combine the two bowls and mix until dough forms

For both variations:

Place dough in the refrigerator for 2 hours
Sprinkle flour on the counter and rub it on the rolling pin
Remove dough from refrigerator and roll out to desired cookie thickness and press with cookie cutters
Place cookies on a parchment lined cookie sheet
Bake at 350 for 5-7 minutes, until they are slightly brown on the edges
Let cool completely before frosting

Frosting:

Place the butter and sugar in a small sauce pan over medium heat. Cook until butter is softened, not melted
Stir the sugar and butter together and add to a blender with the coconut cream, coconut milk and flavoring
Blend until smooth. If frosting is too runny, put it in the refrigerator to thicken
Add spinach leaves to make green or add beet juice*** to make red or simply leave white

Quick notes

*If you choose to use Xylitol honey, add a tablespoon of granulated sweetener as well

**You can powder any sweetener by putting it in a blender or coffee grinder

***To make beet juice, place a small peeled beet root in a saucepan with about 2 tablespoons of water and heat until the water turns red. Pour into the frosting until desired colored

I think these cookies and almost all almond flour baked goods, taste best out of the refrigerator or freezer!

Chocolate Peppermint Cookie Bars

December 5, 2012 Kate

This cookie recipe turned out better than I could have imagined! I think I have become slightly addicted to them...hence eating them as part of my breakfast and lunch today! They are basically sugar free, but still, it's time to give the rest away before I eat the entire pan! 'Tis the season!!!

The bottom of these remind me of an Oreo like cookie. I made them to be more like a crust rather than a soft cookie. If you prefer soft, even though I think the way they are is amazing, you could probably add an egg to the recipe and a bit of baking soda. This has given me a couple of other ideas of bars to make, so expect another one this month!

As you can see the candy on top isn't a bright red like traditional peppermint candies. Well, that's what happens when things are colored naturally and not with RED #40! I found these candy canes at Whole Foods, yes they have cane sugar, but at least they don't have high fructose corn syrup and red dye! You could certainly leave the candy off, but it does add some crunch and additional peppermint flavor. The red, or should I say pink frosting color is also natural and I will share my trick below! I have a special ingredient for green as well that will be revealed in my Sugar Cookie Recipe!!

Chocolate Peppermint Cookie Bars

Ingredients

1 cup Honeyville Almond Flour
1/2 cup cocoa powder
1/2 cup grass-fed butter or coconut oil, melted (I used a mixture)
1/3-1/2 cup granulated sweetener (I used 1/2 cup Swerve for a sugar free option)
1/2 tsp vanilla extract
1/4 tsp sea salt

Frosting

1 cup powdered sweetener* (I used Swerve Confectioners for sugar free option)
2 tbsp coconut cream (the cream that rises to the top of a can of full fat coconut milk when it is refrigerated)
2 tbsp full fat coconut milk (shake the remaining can of milk and use two additional tablespoons)
2 tbsp grass-fed butter**
1/2 tsp peppermint flavor
1 small beet root
4 natural candy canes, crushed (optional)

Instructions

Mix the melted butter/oil with the vanilla
Combine the flour, cocoa, salt and sweetener
Add the dry ingredients to the wet and stir until combined
Press the batter into an 8×8 greased pan
Bake at 350 for 25 minutes
Let cool completely

Frosting

Place the butter and sweetener in a pan on medium heat until butter starts to melt. Remove from heat and stir well
Pour the mixture into a Vitamix or blender with the coconut cream, coconut milk and peppermint flavoring. Blend until smooth
Peel the small beet root and place in a saucepan with about 2 tbsp water and cook over medium heat until the water is red.
Pour some of the red water into your frosting and stir until desired color is reached.
Place the frosting in the refrigerator to set if it’s runny
Once the cookie has cooled, spread the frosting evenly and sprinkle the crushed candy over the wet frosting
Place in the frig to let the frosting set.
Store in the refrigerator (I think these taste best straight out of the refrigerator!)

Quick notes

*You can powder any sweetener by placing it in a coffee grinder or in a blender. The frosting will be grainy if you skip this step and that may not bother you.

**You may be able to use 2 additional tablespoons of coconut cream instead of butter in thefrosting. I haven’t tried it but it should work. It may just make it more coconuty and more peppermint extract may be needed.

Variations

For those that do not like peppermint, try any other flavor extract or simply use vanilla. Add 1/4 tsp to start in case it’s a stronger extract.

Snow is headed our direction and I think these would be delicious served with some Dairy Free Hot Chocolate!!!

Happy Holidays!

Cinnamon Apple Granola

November 27, 2012 Kate

I have been sitting on this recipe for quite some time. It is one of my favorite granola recipes, but I get hesitant to share my recipes that I use a dehydrator. I know only a few of you have one and this can certainly be done in the oven, but the dehydrator always tastes best.

This is the perfect flavor for this time a year and can be enjoyed plain or with milk! The added protein powder makes this the perfect high fat and moderate protein breakfast!!! You may also like to try my other grain free granola recipes, Almond Nut Joy, Banana Nut and Pumpkin Spice.

Maybe a dehydrator should be on your holiday wish list!!! The Nesco that I have is very reasonably priced.

Cinnamon Apple Granola

Ingredients

2 1/2 cups raw nuts, chopped (I used almonds and walnuts)
1 apple, diced
1/3 cup almond flour
1/4 cup vanilla protein powder* (I used Jay Robb’s Vanilla Egg White Protein)
2 1/2 tsp cinnamon
1 tsp lucuma powder, optional
1/2 cup apple sauce
1/4 cup honey
2 tbsp almond butter
1/2 tsp vanilla extract
couple dashes of sea salt

Instructions

Combine the chopped nuts, apple pieces, protein powder, almond flour, lucuma, cinnamon and salt in a bowl and mix well
In a separate bowl, combine the apple sauce, almond butter, honey and vanilla
Combine the two bowls and stir until all the dry ingredients are coated
Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, then turn down to 115 until desired crunch is obtained. I left it in there for 24 hrs.
For oven method, place on a parchment lined cookie sheet and bake at 175-200 until desired crunch is obtained. Stir every so often to cook evenly

Quick notes

*Substitute the protein powder for an additional 1/4 cup almond flour.

I used Nature’s Hollow Xylitol Honey for a lower sugar option.

For those of you that try this in the oven, let us all know how it turned out!

Grain Free Chocolate Drop Cookies - No Bake

November 5, 2012 Kate

Some thing came up in conversation with my mom that reminded us of these cookies I used to make as a kid. Remember the chocolate oatmeal and peanut butter cookies you'd just drop on a cookie sheet and a short time later they were ready to eat without ever stepping foot in the oven? I sure do! I dug around for the recipe and realized about half the ingredients aren't allowed in my body. I thought about how I could change this recipe, I needed something with structure to replace the oats and nuts weren't exciting me. The recipe sat on the counter for a couple days and then got put away.

A few weeks ago I was in the mood for fudge or something of that consistency. I got on Pinterest and looked at my Dessert Inspiration Board, (a board full of dessert ideas that I want to try to healthify) which is the board with the most pins, go figure!!! I had pinned, not once, but twice this picture of these no-bake chocolate drop cookies. It was almost the exact same recipe as the one I just spoke of! Into the kitchen I went...and out I came 5 lbs heavier...at least I felt like that! Needless to say, I loved these and have made them a couple more times since.

These have become my go to sweet treat, they have replaced my daily serving of one of my dairy free ice creams up until now. These are delicious and full of healthy fats from butter (optional), coconut oil and almonds. I make mine with a natural sugar alternative, Swerve (erythritol), so they are sugar free as well! I love using Swerve in my recipes!!! It is basically fermented glucose so the sugars have been removed. For those of you that eat fermented foods, such as kraut, kombucha, etc, same concept in terms of the sugar being removed. Erythritol also naturally occurs in many fruits and vegetables like melons, grapes, asparagus as well as fermented foods. It does not affect blood glucose levels and will not upset your stomach. I love it and use it for all of my recipes that call for granulated sugar (I use palm sugar here and there to get a brown sugar, caramel taste at times). Swerve now has a confectioners sugar (powdered sugar) that I am going to try for some holiday baking. I have used Wholesome Sweeteners erythritol in the past and its great, but I think this is better! The Whole Foods at Southglenn, for you locals, sells it, but the best price is on the Swerve website. If you buy 3 packages, you save on the product and get free shipping! Stick around for some more news on Swerve, I just found out they are offering another deal for holiday baking, buy 2 packages of Confectioner (powdered) Swerve get on e free!!!!!! This is a great deal and can also be found at their website the month of November or simply click here!!!

Recipe: Chocolate Drop Cookies

Ingredients

1/4 cup non-dairy milk (I used So Delicious no sugar vanilla coconut milk)
1/4 cup grassfed butter or virgin coconut oil (I used a combo of both. I prefer virgin oil over expeller pressed oil so that you get more coconut tones)
3/4-1 cup granulated sweetener (I used 1 cup of Swerve, Start with less palm sugar)
2 tbsp cocoa powder
1 3/4 cup shredded coconut
3/4 cup almond butter*
1/2 tsp vanilla extract
dash of sea salt

Instructions

In a medium size sauce pan, combine the butter/oil, cocoa, sugar and milk
Bring to a boil, let boil for 1-2 minutes
Remove from heat and add in the almond butter, coconut, vanilla and salt. Stir until combined
Place spoonfuls of the mixture on parchment lined cookie sheet or plates
Place in the freezer to for 30 minutes to set
Store in an airtight container in the refrigerator

Variations

*Any nut or seed butter would work here. You could also try coconut butter, but I am not sure I would do 3/4 cup, so start with less, the cookies will still turn out. The original recipe calls for peanut butter. Feel free to use it, but I would start with 1/2 cup. Almond butter isn't as pronounced as peanut butter in taste, therefore I used more of it than the original recipe called for (original called for peanut butter).

Grain Free "Corn" Tortillas

October 31, 2012 Kate

The other day, a fellow gluten free blogger asked for suggestions for a corn flour substitution. One of her readers wanted to make tamales but needed corn flour. I had a brilliant idea and shared it with everyone on my Facebook Page, but wanted to let all of you in on the idea as well.

I have a "Corn" Tortilla Chip recipe made from green plantains that really do have a corn taste to them. I knew plantains were the answer here, but not plantain flour (too starchy and doesn't have a corn taste). I suggested buying the roasted plantain chips that Whole Foods (prepackaged in section with nuts, dried fruits, chocolate covered everything. May not be in bulk aisle but somewhere else in store) and Sprouts sell in their bulk section and grind it in a food processor until flour is formed. What a great idea!!!

That immediately got me thinking about corn tortillas and how many recipes I could do with them! I tried this recipe so many different ways. I tried to use my tortilla chip recipe and grind them up, I tried fresh green plantains roasted with coconut oil, and I tried the store bought chips I mention above. The winner is the store bought chips! The others just don't grind into a fine enough flour so the dough doesn't stick together. The roasted plantain chips are simply plantains, palm olein oil and salt. Palm oil is like coconut oil, a healthy saturated fat full of health benefits.

Palm oil is extracted from the flesh of the fruit of E. Guineesis. The oil is semi-solid at room temperature and is highly resistant to oxidation and prolonged exposure to heat. The palm olein has different characteristics than the palm oil, it remains completely liquid at room temperature. It is highly heat resistant, similar to palm oil, and it also resists the formation of breakdown products during frying and increases the shelf life of many products. Although palm oil and palm olein are produced from the same plant and share many similar properties, the main difference between them is their chemical state at room temperature. Semi-solid palm oil is used more frequently as a fat in bakery products, whereas liquid palm olein is considered the "gold standard" and is the most widely used oil for frying in the world.

This is such an easy recipe and blows the socks off any tortilla recipe that calls for almond or coconut flour and some eggs! I just can't throw fajitas in those and feel like they are tortillas. These can be cooked a bit longer to make them crisp or less to make them soft. Either way you can fold or roll them and feel like you are cheating and enjoying Mexican food again!!! I can't wait to make tacos next week!

Grain Free “Corn” Tortillas

Makes 10 small tortillas

Ingredients

2 cups (heaping) roasted salted plantain chips* (should produce 1 cup four)
1/2 cup water

Instructions

Place the plantain chips in a food processor and grind to a fine flour
In a mixing bowl, add a cup of flour to the water and mix well
Knead the dough and form into 10 equal size balls
Place a ball on parchment paper and then place another piece of parchment over the top
Roll out into a thin small tortilla or use a tortilla press
Carefully peel off the dough from the parchment, they are thin and delicate!
Cook eat tortilla in an ungreased skillet over medium high heat for 30 -60 seconds on each side, slightly brown

Quick notes

*These are found at Whole Foods (read text above) or sold in bulk at Sprouts.

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Peach Cookie Bars

Recipe: Chocolate Drop Cookies

Ingredients

Instructions

Variations