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Friday, January 18, 2013

Nut Butter Blondies


I have found a few recipes for these and tried them but this was the best creation ever!  They were super gooey, so if you like things more cakey then add 1 egg (or maybe even just one egg white) but I like them gooey!

1/4 cup coconut oil
1/3 cup raw maple syrup
1/4 cup almond or peanut butter
1/2 tsp. vanilla
1 cup almond flour
2 Tbsp. ground MILA chia
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/3 cup chocolate chips (I used good life vegan, organic chocolate chips)

1.  Preheat oven to 350 degrees and grease an 8 x 8 pan.
2.  Combine wet ingredients with a hand mixer.
3.  Add in dry ingredients and mix well until smooth.
4.  Stir in chocolate chips with a spatula (or nuts if you prefer)
5.  Bake at 350 for 18-22 minutes or until golden brown and toothpick comes out clean.  Allow them to set up a bit, but they will stay gooey!  Enjoy!

Sunday, January 13, 2013

No Bake Cookies

I found a new site with some awesome recipes call the unrefinedkitchen.com and found these on there but modified them a bit.  So tasty and no bake!

1/3 cup raw honey
2 Tbsp raw cocoa
1/3 cup coconut oil
1/3 cup (or more) peanut or almond butter
1 tsp. vanilla
2 cups unsweetened coconut flakes
3.5 Tbsp. hemp seed
3 Tbsp. MILA chia seeds

1.  Place honey, cocoa, and coconut oil in a saucepan over medium to high heat.
2.  Bring to a boil for about 30 seconds and remove from heat.
3.  Immediately add the nut butter and stir in (we buy fresh ground nut butters so the heat helps them blend).
4.  Pour into a larger bowl and add vanilla, coconut flakes, hemp, and chia and stir until completely combined.
5.  Roll into cookie sized balls-we scooped a small amount into muffin liners to make them portable.  Place in refrigerator or freezer until it's time to eat.  We like ours frozen or at least cool but you could eat them at room temperature also!

I just hope they last a few days!  Yum!

Saturday, January 12, 2013

Zucchini Boat Enchiladas

(here they are prior to baking, missed a pic after because we gobbled them up!)


I have been on the hunt for some new main dish entrees that are grain-free and here's a great, simple one!  I did use packets for seasoning but used "Simply Organic" brand and organic tomato sauce to mix the enchilada sauce, you could make your own!

*1 lb ground beef (or turkey or shredded chicken)
*2-3 zucchini
*shredded carrots (optional)
*1 packet taco seasoning (or make your own)
*1 packet enchilada seasoning with also calls for 1 small can tomato sauce (or any enchilada sauce you like with sugars or starches added)
*1 can chili beans (or no beans if you are bean-free)
*1/2 cup shredded raw, organic cheddar

1.  Start browning the beef and meanwhile...cut zucchini in half and scoop out most of the seeds until they are hollow (aka: boats).  I threw the seeds into the meat and no one even noticed the extra veggies!
2.  Add shredded carrots (for more veggies if you want) and finish browning beef and vegetables.  Add taco seasoning packet, water, and can of beans, drained and rinsed.  Simmer until flavor is combined.
3.  While this is cooking, prepare the enchilada sauce according to directions (or make your own-I have even just done a jar of organic salsa for this)
4.  Lay Zucchini in 8 x 11 glass pan and fill each "boat" with taco mixture. 
5.  Top with enchilada sauce and sprinkle cheese on top.
6.  Bake at 350 degrees for 30 minutes or until cheese is bubbly and zucchini has softened.

I served mine with homemade guacamole and diced tomatoes on top! Enjoy!