Chocolate Peanut Butter Eggs

My weakness is peanut butter.  And dark chocolate...

The good news, these decadent chocolate peanut butter eggs are made without refined sugar, or harmful additives, and so you don't have to feel guilty or crummy after indulging in one (or three).  Made with the finest ingredients, they're the perfect way to treat yourself during the Easter season.

INGREDIENTS:

- 1/2 cup organic, unsweetened peanut butter, (or substitute with any other nut or seed butter)

- 2 1/2 tablespoons coconut flour (or more to achieve consistency)

- 2 tablespoons organic pure maple syrup

- 1 teaspoon pure vanilla extract

- 1/2 cup Enjoy Life chocolate chips (or other high-quality dark chocolate chips)

- 1/2 tablespoon organic virgin coconut oil

DIRECTIONS:

1. Mix together the peanut butter, coconut flour, maple syrup and vanilla.  (The mixture needs to be easy to shape, so add a little more coconut flour if too runny.)

2. Line a dinner plate or 8x8 sized dish with parchment paper, and set aside.

3.  Using a tablespoon, scoop up mixture, and mold with your hands into egg shapes.  Set on prepared plate/dish.  Repeat until all the mixture is gone (about 9 or 10 eggs).  Place in freezer, and freeze for 10-20 minutes.

4.  Meanwhile, melt the chocolate chips and coconut oil in a small saucepan on low heat.  Once melted, pour into a small bowl or mug.

5.  Remove eggs from freezer, and dip into chocolate, using a toothpick.  Let chocolate drip off before placing the eggs back on the plate/dish.  Once all the eggs are done, place in the refrigerator for 10-20 minutes, before devouring.

Enjoy!

Makes approximately 9-10 eggs

(store in refrigerator, in a covered container).

(Adapted recipe from here)

Creamy Sweet Potato Broccoli Soup

This is my daughter's new favorite soup right now.  She gobbles it up without question, while repeatedly telling me how I'm the best cook in the whole world. :)  It's also very easy to make, and oh so good for you!

INGREDIENTS:

- About 3 medium sweet potatoes (3 cups of mashed sweet potatoes; directions below)

- 2 teaspoons extra virgin coconut or avocado oil

- 1 small onion (about 1/2 cup minced)

- 3 cloves garlic, minced

- 1 small head of broccoli (1 1/2 cups minced broccoli)

- 3 cups of organic chicken broth (homemade or this kind)

- 2 tablespoons coconut flour

- 1 full-fat BPA-free canned coconut milk

- 2 teaspoons sea salt (or to taste)

- 1/2 teaspoon ground black pepper

- 1/8 teaspoon nutmeg

- 1/4 teaspoon chili powder

- 1 tsp sage (I like using fresh, but dried rubbed sage can work)

- optional: 5 slices of nitrate-free bacon, cooked and crumbled

- optional: good quality sour cream

- optional: raw shredded cheese

DIRECTIONS:

1.  Peel the sweet potatoes, and carefully cut into thin rounds.  Place in a large stock pot, and cover with water, add a dash of salt and bring to a boil.  Turn down heat to medium-high and cook potatoes until fork tender, about 15 minutes.  Drain potatoes, and place in a large bowl, and mash with a potato masher.  Set aside.

2.  Put 2 teaspoons oil in a large sauce pan and heat over medium heat.  Place the diced onions and garlic into the pan and cook, stirring occasionally for 3 minutes.

3.  Add the minced broccoli to the pan, and cook for 4 minutes, stirring occasionally.

4.  Add the chicken broth to the pan, and boil for 2 minutes.  Put in the coconut flour, and coconut milk, and whisk while boiling for another 2 minutes.

5.  Add the salt, pepper, nutmeg, chili powder and sage.

6.  Now add the 3 cups of mashed sweet potato, and mix well, adding more chicken broth if needed, and taste test for salt level.

7. Serve with optional bacon crumbles, cheese and/or sour cream on top.

Enjoy!

Approximately 4-6 servings

(Adapted recipe from here)

St. Patrick's Day Green Smoothie

Ok, so most of my smoothies are green in color, since it's such a great way to sneak some immune-boosting greens into my diet, but this one I give it the name, well, because tomorrow is St. Patrick's Day!

It's so refreshing, and loaded with all the good things.  So ditch the artificial coloring this St. Patrick's Day, and enjoy this naturally green, high in vitamin K, fiber-rich smoothie!

And..

Top o' the mornin' to ya!

INGREDIENTS:

- 1 ripe banana

- 1 large, organic apple, cored and roughly chopped

- 1 large organic orange, peeled and roughly separated

- 1/2 cup of full-fat BPA-free canned coconut milk (add more to achieve desired consistency)

- 1/4 cup chia seed gel

- juice of half a large lemon

- 3 stalks celery, roughly chopped

- handful of kale leaves

- handful of romaine leaves

- optional: half an avocado

- optional: small handful ice cubes

DIRECTIONS:

1.  Add all ingredients to a high-speed blender, and blend until smooth, adding more coconut milk if needed.

2.  Serve immediately and enjoy!

Approximately 2 servings

(Adapted recipe from here)

Orange Dream Smoothie

Here's a velvety smooth, Vitamin C packed smoothie, that's especially great during the cold and flu season.  It gets it's green color from the spinach, it's creaminess from the coconut milk and avocado, and it's sweetness from the freshly squeezed orange juice.  

It's definitely a winner.

INGREDIENTS:

- 1 cup freshly squeezed orange juice (about 2 large oranges)

- 1 cup full-fat BPA-free canned coconut milk

- 1 frozen banana

- 1 medjool date, pitted

- 1/4 teaspoon pure almond extract

- 1/2 avocado

- juice of half a lemon

- handful of spinach

DIRECTIONS:

1.  Place pitted date in a glass bowl.  Cover with very hot water, and let sit for 10 minutes.  Drain.

2.  Add date and all other ingredients to high-speed blender, and blend until very smooth and creamy, making sure that the date and spinach is fully blended up.

3.  Serve immediately and enjoy!

Approximately 1-2 servings

(Adapted recipe from here)

Cauliflower Chicken Chowder

What I'm about to say, just might make you gasp...

Well, I've never liked bacon.  The taste, the texture, and the smell has always repulsed me.  I know, call me crazy, but it is what it is.  However, during my last pregnancy something wacko happened to me; I now like bacon; the taste, texture and smell... Bizarre but true!  With that being said, I will only purchase organic, nitrate-free bacon, such as Applegate Farm's bacon.

So I now bring you my first ever recipe including one of America's favorite food!  It's essential to the flavor of this chowder.

INGREDIENTS:

- - 4 small organic chicken breasts

- 6-8 slices of nitrate-free bacon

- 2 tablespoons good quality butter or coconut oil

- 2 cloves garlic, minced

- 1 small onion, finely diced

- 2 carrots, peeled and diced

- 2 stalks celery, diced

- 1 head cauliflower, chopped into bite-sized pieces

- 1 bay leaf

- 1/4 cup arrowroot starch

- 4 cups organic chicken broth (I use homemade, or this kind), or more if needed

- 1 cup BPA-free canned coconut milk, or more if needed

- 1 teaspoon unrefined sea salt, more or less to taste

- freshly ground black pepper, to taste

- optional: avocado for top of soup

- optional: parsley for garnish

DIRECTIONS:

1.  Cook chicken like this, then let cool, shred and set aside.

2.  Heat a large skillet over medium hight heat.  Add bacon and cook until brown and crispy (about 6-8 minutes).  Transfer to a paper towel-lined plate and set aside.

3.  Melt butter in a large stockpot over medium heat.  Add the garlic, onion, carrots and celery, and cook, stirring occasionally, until slightly tender (about 3-4 minutes).  Stir in cauliflower and bay leaf.  Cook, stirring occasionally, until slightly tender (about 3-4 minutes).

4.  Whisk in arrowroot starch, and stir for 1 minute.  Gradually whisk in chicken broth and coconut milk, and bring to a boil.  Continue to stir for 1 minute, reduce heat and simmer until cauliflower is fork tender (about 12-15 minutes).  

5.  Season with salt and pepper, and add more broth or coconut milk if you'd like it thinner.

6.  Scoop out and discard the bay leaf.

6.  Stir in shredded chicken, and serve with broken-up pieces of bacon and avocado on top.

7.  Enjoy!

Approximately 6 servings

(Adapted recipe from here)

Marzipan

I love marzipan...

In case you aren't familiar with what marzipan is, it is basically an almond paste primarily made from ground up almonds and sugar.  Since I avoid refined sugar, I knew there'd be a way to make these little balls of glory a little more 'healthified'.  The secret sweetening ingredient; dates.  Dates have a lot of benefits including vitamins A, B, C, E and K, along with minerals like calcium, iron, magnesium, potassium and more.  Dates however, are very high glycemic, so although nutritious, should be eaten in moderation.

All you need are dates, almond flour and some pure almond extract, and you have yourself a pretty close substitute to my favorite little German balls of delicious marzipan.

INGREDIENTS:

- 1 1/4 cup dates (about 9 dates)

- 1 1/4 cups almond flour

- 2 teaspoons pure almond extract

- 1 teaspoon water (more or less to help with consistency)

- optional mix-ins: sprinkling of cinnamon or 1/4 cup (more or less) of enjoy-life chocolate chips

DIRECTIONS:

1.  Place dates in a glass bowl, and cover with warm water.  Let sit for 1 hour to soften dates.

2.  Drain dates and place in a food processor, and add all other ingredients except for the optional mix-ins.  Blend until incorporated and sticky.  You might have to scrape the sides, and blend a handful of times to get it mixed.

3.  Remove blade, or scoop dough into a separate bowl to mix in optional chocolate chips.  

4.  Using a 1 teaspoon, scoop dough out and form into balls.  You can eat them right away, or chill in the fridge.  They are also delicious with a little cinnamon sprinkled on top.  

5.  Store covered in the fridge, and enjoy one when you need a little treat.

Makes approximately 30 teaspoon-sized balls.

(Adapted recipe from here)

Coconut Mango Smoothie

Since moving back to the states, Costco has been my supplier of scrumptious varieties of frozen organic berries.  The other day they had a bag of organic mango chunks and I snatched them up in a jiffy, knowing that they'd make a yummy smoothie.  I also prefer my smoothies extra thick and creamy, so that's what I've created here.  With a generous amount of healthy fats, this green coconut mango smoothie will surely satisfy!

INGREDIENTS:

- 1 1/2 cups frozen organic mango chunks

- 1 frozen banana

- 1 full-fat (BPA-free) canned coconut milk

- 1/2 avocado

- 1/2 teaspoon pure vanilla extract

- dash of pink himalayan sea salt

- handful of organic spinach

- juice of half a lemon

- 2 to 3 ice cubes

- optional: 1/4 cup chia seed gel

- optional: unsweetened shredded coconut for garnish

DIRECTIONS:

1.  Place all ingredients into a high-speed blender and blend until smooth and creamy.  (Mangos can leave little fibers in your smoothie, so I blend extra long for this one to avoid that).  

2.  Enjoy!

Approximately 2 servings

Black Bean Beet Burgers

I give you, the worlds healthiest burger!  They're packed full of nutrient rich foods like walnuts, quinoa, mushrooms, beets and black beans, and are perfectly flavored with my favorite spices; cumin and chili powder. The beets also give these patties such a beautiful color.  

They're also flavorful and hearty, and should definitely take care of your burger fix!

INGREDIENTS:

- 3/4 cup cooked quinoa (I like this kind)

- 1 tablespoon extra virgin coconut oil

- 1 medium red onion, finely diced (about 3/4 cup)

- 1 cup mushrooms (white button, baby bella or shitake), finely diced

- 1 15oz. can black beans, drained and rinsed well

- 1 cup grated raw beets (peel and rinse beets, then grate in a cheese grater).  Careful, beets can stain!

- 1 teaspoon cumin

- 1/4 teaspoon chili powder (add more if you want a spicy burger)

- 1/4 teaspoon paprika

- 1/2 teaspoon sea salt (or to taste), plus more for sprinkling

- Optional: Worcestershire sauce, to taste

- 1/2 cup raw walnuts (preferably soaked and dehydrated)

- extra virgin olive oil, to brush tops with

DIRECTIONS:

1.  Cook quinoa according to package instructions.  Set aside.

2.  Heat a large skillet over medium-low heat and add coconut oil.  Once hot, add the onion and cook for about 5 minutes, or until soft.  Sprinkle with a little salt and pepper.

3.  Turn heat up to medium and add the mushrooms, and cook until slightly browned and fragrant, about 3 minutes.

4.  Remove from heat and add black beans and roughly mash (I use a potato masher).  Transfer mixture into a medium-sized bowl and add the quinoa, beets, cumin, chili powder, paprika and salt.  Add a few shakes of worcestershire if desired.

5.  Place walnuts in a small food processor, and blend into a loose meal.  Alternatively you could finely chop them.  Add walnut meal to mixture.

6.  Place mixture in fridge for a few minutes to chill while you preheat the oven to 375 degrees, and line a baking sheet with parchment paper.

7.  Form mixture into patties.  I use a peanut butter jar lid lined with plastic wrap.  Just pack the mixture tightly into the lid, then remove your perfectly sized, and shaped patties.  Place patties on baking sheet, and brush tops with olive oil.  

8.  Bake for 40-45 minutes, carefully flipping at the half-way mark.

9.  Serve warm patties on top of homemade or store-bought gluten-free hamburger buns, with your favorite toppings (I like tomato, lettuce, avocado, and good quality ketchup and mustard.  Or simply just eat them bun-less!

10.  Enjoy!

Makes approximately 7-8 patties

(Adapted recipe from here)

Apple Scramble

This is by far the most clever thing I've ever made (sadly not my own idea).  I'm also not a huge fan of cooked fruit, but somehow using crisp and tangy Granny Smith apples, with copious amounts of butter and cinnamon, it somehow works for me.  Also, this scramble doesn't even seem much like eggs, but more of a porridge or pudding.  It's not too sweet though, but that's just how I like it.  

It's such a delicious and unique way to spice up your boring breakfast regime!

INGREDIENTS:

- 2 large organic Granny Smith apples, peeled, cored and diced into bite-sized pieces

- 2 heaping tablespoons good quality butter or ghee (I use Kerrygold Irish butter)

- 5 large eggs (preferably from pastured hens)

- 1/4 teaspoon cinnamon (plus more for sprinkling)

- 1 teaspoon pure vanilla extract

- 1/4 teaspoon nutmeg

- sea salt, to taste

DIRECTIONS:

1. Melt butter or ghee in a frying pan over medium heat.  

2. Add the apples, and sprinkle generously with cinnamon until the apples are coated.  Cook until the apples are tender; about 5 minutes.

3. Crack eggs into a small bowl, then add vanilla and 1/4 teaspoon each of cinnamon and nutmeg.  whisk to combine.

4.  Pour egg mixture on top of apples, and cook until eggs are just done.  Don't overcook them.  

5.  Dish up and sprinkle with a little salt and cinnamon on top, and enjoy!

Approximately 2 servings

(Adapted recipe from here)

Coconut Milk Egg Nog

Egg nog is what my husband looks forward to most during the holidays.  I have to agree with him, however, store-bought varieties can be really frustrating to me, with all the ridiculous ingredients added to preserve, thicken, and sweeten it.

A good quality cream (preferably raw if you can find it), is what delivers the rich, creamy texture of egg nog.  Cream is also rich in healthy fats, vitamin K, and many more nutrients too, so don't shy away from it! 

So once you combine delicious cream with egg yolks, grass-fed gelatin, and coconut milk, you have yourself a creamy, nutrient-packed festive drink!

(And if you're wary about consuming raw egg yolks, please don't be!  Raw egg yolks are highly digestible and full of readily-available nutrients.  Just make sure you buy only true organic eggs from pastured hens!)

INGREDIENTS:

- 2 1/4 cups cream (read your ingredients, and make sure it's just cream.  And stay away from homogenized cream)

- 1 full-fat (BPA-free canned) coconut milk

- 6-8 pastured egg yolks (I prefer using 8)

- 1/4 cup Grade-B maple syrup

- 2 teaspoons pure vanilla extract

- 1-2 tablespoons grass-fed gelatin

- pinch of sea salt

- nutmeg to taste (I prefer grating fresh nutmeg)

DIRECTIONS:

1.  Add all ingredients to a high-speed blender and blend on medium speed for at least 1 minute.  Pour into a pitcher or container and chill in the fridge for 1 hour or more (the longer is chills, the more thick it gets).  

2. Pour into glasses, and sprinkle nutmeg on top!

3.  Enjoy!

(This is also delicious poured over some fresh fruit or berries).

Approximately 6 servings

(Adapted recipe from here)

Hootenanny Pancakes

Growing up my mom would often treat us to some hootenanny pancakes, and they were truly the best.  Since then, however, I've longed for a gluten-free equivalent, and miraculously these puffy hootenanny pancakes, (that I later found out are also referred to as German Pancakes or Dutch Babies), are not only nearly identical to the original recipe, but possibly better!  I also made them for my older brother, and he raved about how he preferred this over the original (no offense mom).

These puffy, eggy pancakes are lip-smackin' good with cinnamon and maple syrup on top.  Mmm...

INGREDIENTS:

- 1/3 cup grass-fed butter (I like Kerrygold)

- 8 eggs (preferably from pastured hens)

- 1 cup coconut, almond or raw milk

- 1/3 cup arrowroot starch/flour

- 1/4 cup coconut flour

- 1/2 teaspoons unrefined sea salt

- cinnamon for sprinkling

- Grade B maple syrup to drizzle on top

DIRECTIONS:

1. Preheat oven to 425 degrees.

2.  Place butter in a 9x13 pan, and place in the oven to melt.  (Keep an eye on it, so it doesn't burn).

3. Meanwhile, put eggs in a blender, and blend on high for 15 seconds.

4.  Add the rest of the ingredients and blend for 30 seconds.

5.  Once butter has melted, remove pan from oven.  Pour the batter into hot buttered pan, and place back into the oven.

6.  Bake for 20 minutes, or until golden and puffy.  Remove from oven and sprinkle cinnamon on top.

7.  Cut into slices. and serve warm with syrup, or any other desired topping.

Enjoy!

Approximately 3-4 servings

(Adapted recipe from here)

Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies are my all-time favorite kind of cookie.  I love the cakey texture, pumpkin flavor, and of course the addition of chocolate.  I didn't think it was possible to make a healthified version of this traditional flour-based cookie, but these will knock your socks off! Such a perfect fall treat!

INGREDIENTS:

- 2 cups blanched almond flour

- 2 tablespoons coconut flour

- 1/2 teaspoon baking soda

- 1/2 teaspoon pumpkin pie spice (plus more for sprinkling)

- 1/4 teaspoon sea salt

- 1/2 cup pumpkin puree

- 2 eggs (preferably from pastured hens)

- 4 tablespoons raw honey

- 2 tablespoons grass-fed butter (or coconut oil), melted

- 2 teaspoons pure vanilla extract

- 1/2 cup chocolate chips ( I use this kind)

DIRECTIONS:

1.  Preheat oven to 350 degrees, and line a baking sheet with parchment paper.

2.  In a medium-sized bowl, sift together almond flour, coconut flour, baking soda, pumpkin pie spice and salt.

3.  Add in pumpkin puree, eggs, honey, butter and vanilla and mix well.

4.  Use a cookie scoop or tablespoon, and drop dough on baking sheet.

5.  Bake for about 15 minutes, or until slightly browned.

6.  Let cool on baking sheet, then sprinkle tops with more pumpkin pie spice, and devour!

Makes approximately 2 dozen cookies

(Adapted recipe from here)

Pumpkin Curry

Here's a scrumptious and flavorful pumpkin curry that's such a cinch to make.  It's not too spicy either, so the kiddos should all love it too. 

Pumpkin season really is the best!  

INGREDIENTS:

- 1 tablespoon extra virgin coconut oil

- 1 medium sized onion

- 1 bell pepper (I like red or yellow)

- 1 BPA-free canned coconut milk

- 1 cup pumpkin puree (this kind or homemade)

- 1 cup water

- 1 tablespoon curry powder

- 1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

- 1 1/2 teaspoons sea salt (or to taste)

- 1 head broccoli, chopped into florets

- 1 sweet potato, chopped into 1-inch chunks

- Optional: 2 tablespoons Grade B maple syrup (more or less to taste)

- quinoa or riced cauliflower to serve it over

DIRECTIONS:

1.  Melt the coconut oil in a large pot or skillet over medium heat, and saute the onion and pepper until tender; about 8 minutes.

2.  Add the coconut milk, pumpkin puree, water, curry, cinnamon, ginger and salt, and stir well to combine.

3.  Add the broccoli florets and sweet potato chunks into the sauce, and stir well to coat.  Bring the sauce to a simmer, then cover and allow the veggies to cook until fork-tender; about 15 minutes.

4.  Taste the sauce and add more salt if needed, then add the maple syrup in a little at a time until desired sweetness. 

5.  Serve warm over quinoa, or cauliflower rice and enjoy!

Approximately 4 servings

(Adapted recipe from here)