Coconut Flour Gelatin Pancakes

I recently mentioned here about the tremendous health benefits from consuming Grass-fed gelatin, and now I bring to you another fantastic way of consuming this incredible ingredient, in the form of pancakes!

They're a thinner pancake, and can easily be made into a crepe by pouring a larger amount of batter in your skillet, (but I usually just prefer making them into small pancakes, since it seems to stretch further with my kids).

It's such a nutritious way to get your all-American pancake breakfast fix in.  Yum!

INGREDIENTS:

- 1 heaping tablespoon grass-fed butter or extra virgin coconut oil (melted)

- 1/4 cup coconut flour

- 1 tablespoon grass-fed gelatin

- 1/4 teaspoon cinnamon

- 1/8 teaspoon unrefined sea salt

- 4 eggs (preferably from pastured hens)

- 1/2 cup BPA-free canned, full-fat coconut milk (I use this kind)

- 1/2 teaspoon pure vanilla extract

- 1 to 2 teaspoons raw honey

DIRECTIONS:

1.  Melt butter or coconut oil in small saucepan, then set aside to allow to cool.

2.  In a medium-sized bowl, combine coconut flour, gelatin, cinnamon and salt.

3.  In a separate small bowl, beat eggs, then add coconut milk, vanilla, honey and melted butter.  Mix well, then add to dry ingredients.

4.  Heat a skillet over medium-low heat, and add a bit of butter before each round of pancakes.  Using a 1/4 cup, pour batter onto skillet and allow to cook for a couple minutes, flip and allow to cook for a couple more minutes.  (The gelatin binds these really well, and so there won't be any problem with them breaking apart when flipping!  Another added bonus!)

5.  Repeat until all batter is used up, and top with butter, nut butter and/or Grade-B maple syrup, and enjoy!

Makes approximately 7-8 pancakes (or about 3 large crepes); 2-3 servings

(Adapted recipe from here)

Zippy Pomegranate Antioxidant Smoothie

High in antioxidants, pomegranates also decrease inflammation in the blood vessels, help blood-flow to the heart, keep the arteries supple, as well as being an anti-aging tonic!

Combined with other highly beneficial ingredients, such as arugula, which is a great source of folic acid and Vitamins A, C and K, this smoothie is a unique, yet divine way to get some wonderful nutrients into your diet.

INGREDIENTS

- 1 1/2 cups pomegranate juice

- 1 cup frozen strawberries

- 1 whole orange, peeled

- 1 small avocado

- 3 to 4 inch chunk of cucumber

- small handful of arugula

- small handful of spinach

- small handful of ice cubes

 - optional: 2 tablespoons chia-seed gel

- optional: dash of cayenne pepper

DIRECTIONS

1.  Place all ingredients in a high-speed blender, and blend until smooth.

2.  Serve (with optional sprinkling of cayenne pepper on top; unusual, but highly recommended), and enjoy!

Approximately 2 servings

Little man sure liked it too! ;)

(Adapted recipe from here)

Tangy Red Cabbage Salad

Red cabbage is one of the most nutritious vegetables around, aiding in a number of human diseases, including cancer!  Consuming red cabbage can not only prevent some types of cancer by stopping the growth of cancer cells, but it can also inhibit enzymes that activate carcinogens and help cell repair damages that are cause by carcinogens.  Pretty awesome!

I've been making this zesty, crunchy and nutritious cabbage salad all summer long, and even the kids gobble it up!

INGREDIENTS:

- Half a medium head red cabbage, finely chopped

- 2 tablespoons fresh parsley, minced

- 2 to 3 tablespoons fresh lemon juice, or to taste (about 1 medium lemon)

- 1/4 teaspoon garlic powder, or to taste

- 1/2 teaspoon unrefined sea salt, or to taste

- 1/8 teaspoon fresh ground black pepper, or to taste

- 2 to 3 tablespoons extra-virgin olive oil

DIRECTIONS:

1. finely chop up your washed and dried cabbage, using a large knife, food processor or mandolin slicer, and place in a medium-sized bowl.

2.  Add the rest of ingredients, and toss to combine.  Taste test, and adjust flavors accordingly.

3.  Serve and enjoy!

Approximately 4-6 side-dish servings (although I can eat half of this batch as a main course too)

(Adapted recipe from here)

Strawberry Coconut Gummies

Here's a fun and tasty treat that provides bone building fuel for growing kids, and 'botox' for mom!

The key ingredient, grass-fed gelatin, is ridiculously good for you, and if you haven't tried it yet, now's the day!  Consuming grass-fed gelatin regularly can improve wrinkles & stretch marks, hair & nail quality, anxiety & fatigue, joint & mobility pain, acne & blemishes, tooth decay & sensitivity, hormone imbalances and more!

I've tried a variety of recipes and methods to get this beneficial gelatin into my diet, but these creamy-strawberry gummies seem to be the favorite!

INGREDIENTS:

- 1/2 cup pureed strawberries (nearly 1/2 pound of fresh strawberries)

- 1/8 cup fresh squeezed lemon juice

- 2 tablespoons raw honey

- 6 1/2 tablespoons grass-fed gelatin (divided) (I use this kind)

- 1 cup BPA-free canned full-fat coconut milk (I use this kind)

- 1/8 cup Grade-B maple syrup

- 1 tablespoon pure vanilla extract 

DIRECTIONS:

1.  Using a small food processor, add fresh strawberries (stems removed) and pulse until very smooth.  Once you have 1/2 cup, pour into a small saucepan.  Add lemon juice and honey to the saucepan, and turn on low heat.  Stir until warm, (don't get hot though, because that will kill the probiotic quality of the honey).  Very very slowly add 3 1/2 tablespoons of gelatin to saucepan while whisking vigorously, to prevent clumps.  Remove from heat and pour mixture into molds (I use these), filling only half way.  Transfer to freezer.  (Alternatively you can pour into a medium-sized glass pan, and cut into cubes once completed).

3.  In a clean saucepan, add the coconut milk, maple syrup and vanilla and turn heat to low.  Once warm, very very slowly add the remaining 3 tablespoons of gelatin while whisking vigorously.  Remove trays from freezer, and top molds (or dish) with coconut cream mixture, then return to the freezer for 30 minutes.

4.  Remove from freezer, allow to soften for 10 minutes, then pop out of molds, and enjoy!

*These can be stored at room temperature in a sealed container for 1 week, or in the fridge for extended shelf life. 

Makes approximately 50 gummies (this number varies depending on your size of molds)

(Adapted recipe from here)

No Bake Almond-Peanut Butter Cookies

After making up a batch of delicious homemade almond milk, you're left with a big pile of almond pulp.  I don't have the heart to discard it, and so why not turn it into divine no-bake cookies?!  Almond pulp however is rather bland, and lacks the texture of almond flour, but combined with coconut oil, peanut butter and pure maple syrup it turns into a mouthful of heaven.

This naturally sweetened cookie, is actually something you can feel good about eating!

INGREDIENTS:

- 1 cup almond pulp (leftover from making homemade almond milk; and make sure it's completely dry before using)

- 1/4 cup extra virgin coconut oil, melted

- 1/4 cup Grade-B maple syrup

- 6 tablespoons organic, unsweetened peanut butter (or other nut butter) 

- 2 teaspoons pure vanilla extract

- 1/4 teaspoon unrefined sea salt

- 1/3 cup good quality chocolate chips (more or less) (I use Enjoy Life mini chocolate chips)

DIRECTIONS:

1. Line a cookie sheet or large plate with parchment paper and set aside.

2. Combine all ingredients except for the chocolate chips in a medium-sized bowl, and mix well.

3.  Gently stir in chocolate chips.

4.  Using a cookie scoop, scoop out dough, and place on prepared cookie sheet or plate, then place in freezer.  They should be ready to devour in 10 minutes!  (Once frozen, place them in a sealed container and store in freezer.  When ready to eat, let soften for a few minutes.)

5.  Enjoy!

(Adapted recipe from here)

Wholesome Cottage Pie

A Cottage Pie is what I consider comfort food.  It's just a simple mixture of ground beef and vegetables, topped with scrumptious potato slices, that is so satisfying.

It's a classic and comforting one-dish meal, that's so easy to make.  Plus, my kiddos gobble this one up every time!

And did you know that grass-fed beef is lower in calories, contains more healthy omega-3 fats, more vitamins A and E, higher levels of antioxidants, and up to seven times the beta-carotene than grain-fed beef?  

It's not only important what we eat.  It also matters what the foods that we eat, ate. ~ Kris Gunnars

INGREDIENTS

- 2 tablespoons butter, divided (I use Kerrygold)

- 1 medium onion, finely chopped

- 2 large carrots, cut into small chunks

- 2 teaspoons unrefined sea salt

- 1/2 teaspoon black pepper

- 2 tablespoons tomato paste

- 1 lb organic grass-fed ground beef

- 2 teaspoons thyme

- 1 cup beef or bone broth (organic and gluten-free, homemade is best)

- 1 tablespoon arrowroot starch

- 1/2 cup cold water

- 3/4 cup frozen peas

- 2 to 3 organic potatoes, thinly sliced (I use Yukon Gold or Red Potatoes)

DIRECTIONS:

1. Preheat oven to 400 degrees.

2.  Melt one tablespoon of butter in a large skillet over medium heat.  Add onions and carrots, and sauté, stirring every so often, until onion is soft, about 5 to 6 minutes.

3.  Season with salt and pepper and stir in tomato paste.

4.  Add the ground beef and cook, breaking up with a wooden spoon, until browned, about 4 minutes.

5.  Add the thyme and beef stock and bring to boil.  Cook, stirring constantly, until it starts to reduce, about 3 minutes.

6.  In a small bowl, mix arrowroot powder with 1/2 cup of cold water.  Add to beef mixture and continue to cook until it thickens, about 2 minutes.

7.  Stir in peas, then transfer mixture to an 8x8 dish.  Top with potato slices, slightly overlapping each slice.

8.  Melt the remaining tablespoon of butter, and drizzle over the potatoes.

9.  Bake for 35-45 minutes, or until potatoes are browned around the edges.

10.  Let cool 10 minutes before servings, and enjoy!

Approximately 5-6 servings

(Adapted recipe from here)

Antioxidant Turmeric Smoothie

Powdered turmeric has been used for centuries to treat a host of illnesses.  It is anti-viral, anti-bacterial, anti-fungal, a digestive aid, a blood purifier, a wound healer, a skin tonic and much more!

Turmeric however has a slightly bitter taste on it's own, but by blending it with some fruit and healthy fats, you won't even notice it's in there.

So here's a delicious smoothie that has lots of anti-cancerous and anti-infammatory properties.  It's a great way to start your day, and pack your body full of antioxidants!

INGREDIENTS:

- 1 BPA-free can coconut milk (I use Native Forest)

- 1 cup frozen organic mango (frozen pineapple should work too)

- 2 small frozen bananas

- 2 tablespoons extra virgin coconut oil

- 1 1/2 teaspoons turmeric (careful, it stains)

- 1 teaspoon cinnamon

- 1/2 teaspoon ginger

- 1 tablespoon chia-seed gel

- optional: 1 avocado

DIRECTIONS:

1. Add all ingredients into a high-speed blender, and blend until smooth and creamy.

2.  Serve immediately and enjoy!

Approximately 2 servings

(Adapted recipe from here)

Grain-free 'Cornbread'

I absolutely love cornbread, but since it most always contains gluten, it's hard to find a good and healthy replacement.

Although this is not quite the same (no corn even present), the texture and flavor is just as great!  Made with just a few of the finest ingredients, this 'cornbread' will definitely be a hit with your family!

INGREDIENTS:

- 2 cups blanched almond flour

- 1 cup coconut flour

- 1 teaspoon aluminum-free baking soda

- 1 teaspoon unrefined sea salt

- 5 eggs (preferably from pastured hens)

- 1 cup BPA-free canned coconut milk

- 1/2 cup Grade-B maple syrup

- 8 tablespoons grass-fed butter, melted (or try using ghee if on a strict Paleo diet)

DIRECTIONS:

1.  Preheat oven to 350 degrees, and lightly grease an 8x8 dish with butter or coconut oil.

2. Combine almond flour, coconut flour, baking soda and sea salt in a large mixing bowl.

3. In a separate small bowl, combine eggs, coconut milk and maple syrup, and stir well.

4.  Add the wet ingredients to the dry, and mix well until fully combined.

5. Slowly drizzle the melted butter into the bowl, and stir until the mixture becomes nice and smooth.

6.  Pour mixture to prepared pan, and smooth over the top with the back of a spoon.  Place pan in oven, and bake for 25 minutes.

7.  Turn the oven temperature to 450 degrees, and bake for an additional 15 minutes, or until toothpick inserted comes out clean.

8.  Serve warm squares, with a slather of butter and drizzle of raw honey on top.  Mmmm.

Makes approximately 9-12 squares

(Adapted recipe from here)

One-Pot Chicken Dinner

One-pot meals are seriously the best.  Not only is this a healthy, crowd-pleasing, easy-to-make meal, the clean up is also a breeze too! Boo-yah!

Make sure to use organic chicken and veggies if possible, and even enjoy reheating these tasty leftovers the next day.

INGREDIENTS:

- 2.5 lbs organic boneless, skinless chicken thighs

- 2 teaspoons unrefined sea salt (divided)

- 1 1/2 teaspoons black pepper (divided)

- 2 tablespoons smoked paprika

- 2 tablespoons extra virgin coconut oil (plus more if needed)

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 8 ounces, or 2 cups mushrooms, sliced

- 4 heaping cups potatoes, cubed (I like using Yukon Gold)

- 2 cups organic carrots, peeled and sliced, or use baby carrots

- 2 tablespoons arrowroot starch/flour

- 2 cups chicken broth (homemade is best, or use this kind)

- 1/2 teaspoon dried thyme (fresh is great too)

- optional: Worcestershire sauce (making sure it's gluten-free and without high fructose corn syrup, (or just make your own) 

DIRECTIONS:

1. Add 1 teaspoon salt, 1 teaspoon pepper and the paprika to a large Ziplock bag.  Add chicken, seal the bag, and gently shake to coat the chicken (adding more paprika if needed).

2.  In a large frying pan, or stock pot, heat the coconut oil over medium-high heat.  Add the chicken and lightly cook until browned, about 2 minutes each side.  Transfer the chicken to a plate, and set aside.

3. In the same pan, add a little more coconut oil if needed, turn heat down to medium, and add the onion and garlic, and stir for about 2 minutes.  Add the mushrooms and stir for another 2 minutes.  Now add the potatoes and carrots, and the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper, stir and sauté for about 3 minutes.

4. Pour the broth into the pan, sprinkle in the arrowroot starch, and bring to a boil, stirring frequently. Return the chicken to the pan, gently stir, and turn down heat to medium-low.  Cover the pan, and simmer until the chicken and vegetables are cooked, about 30 minutes.

5.  Remove from heat, stir, then sprinkle with thyme.  Dish up individual servings, adding more salt and pepper as needed, and/or optional Worcestershire sauce. 

6.  Enjoy!

(Adapted from here)

Blueberry Breakfast Pudding

Blueberries have one of the highest antioxidant capacities among all fruits and vegetables.  These amazing berries also improve heart health, reduce cancer risk, fight UTIs, and boost brain health.  

Just combine these powerful little berries with some healthy fats and omega 3's, and you have yourself a nutritious and delicious way to start off your day!

(this pudding also makes for a fantastic baby food; my 13 month-old loves it.  

Just omit or lesson the sweetener, if you can get away with it.)  ;)

INGREDIENTS:

- 1 ripe avocado

- 1 cup frozen organic blueberries

- 2 to 3 tablespoons coconut milk (I use this kind)

- 2 tablespoons Grade b maple syrup (or raw honey)

- 1/2 teaspoon pure vanilla extract

- 1 tablespoon chia-seed gel

- dash of unrefined sea salt (I like using pink salt)

- optional toppings: fresh blueberries or other fruit, nuts, seeds, avocado slices, or a healthy granola.

DIRECTIONS:

1.  Place all ingredients into a food processor or high-speed blender, and blend until desired consistency, adding more coconut milk if needed.

2.  Serve immediately as is, or with favorite healthy toppings.

3.  Enjoy!

Approximately 1-2 servings

(Adapted recipe from here)

Sweet Potato Fries with Curried Dip

I always have sweet potatoes on hand, because of their shelf life, flexibility with cooking, and because they're ridiculously healthy.  Sweet potatoes are high in vitamins B6 and C, as well as being very high in iron, magnesium and much much more.

Making fries is a great way to incorporate sweet potatoes into your diet.  My four and one-year-old gobble these up faster than lighting, and I just love that it's such a great alternative to modern-day french fries.  

Just dip them into a divine curried dip, and voila, you have a healthy lunch in a flash!

Happy kids, happy tummies, happy momma!

INGREDIENTS:

- 1 medium organic sweet potato

- 1 1/2 tablespoons extra virgin coconut oil, melted

- 1/2 teaspoon unrefined sea salt

- 1/4 teaspoon (or less) black pepper

Curried Dip:

- 1/4 cup good quality mayonnaise (homemade is best, or this kind)

 -1 teaspoon curry powder

- 1 teaspoon raw honey

* Mix together ingredients, and refrigerate until ready to use.

DIRECTIONS:

1.  Preheat oven to 425 degrees and line a baking sheet with parchment paper.

2. Peel sweet potatoes, and carefully cut into fry sticks, about 1/2 inch thick, and place on baking sheet.

3.  Drizzle coconut oil over tops, and season with salt and pepper.  Mix (I use my clean hands), then arrange pieces on baking sheet, being cautious not to let them touch.

4.  Place in oven, bake for 10 minutes, stir, then allow to bake for another 10-15 minutes, or until done.

5.  Let cool a couple minutes, then serve with curried dip, or good quality ketchup, and enjoy!

Approximately 1 serving (I usually double this recipe to feed my 2 kids and myself)

Oatmeal Pancakes

These high-fiber oaty pancakes are a great change to ordinary pancakes.  They're not too crumbly either, so you can grab them on the go, or simply doll them up with butter and maple syrup, and/or nut butter.  They're easy to make, are very filling, and will give you lasting energy.  Now who doesn't want that?

(Please note that oats are often contaminated with gluten, so if you're highly sensitive to gluten, I'd probably stay away from them.  You be the judge).

INGREDIENTS:

- 1 cup gluten-free oats

- 1/2 tablespoon chia seeds

- 1 teaspoon cinnamon

- 1 teaspoon aluminum-free baking powder

- 1/8 teaspoon of sea salt

- 2 eggs (preferably from pastured hens)

- 1 teaspoon pure vanilla extract

- 1 tablespoon preferred milk (I use almond milk)

- 1/3 cup organic unsweetened applesauce

- 1 1/2 to 2 tablespoons raw honey

- optional: grass-fed butter, Grade-b maple syrup, nut butter, fresh berries and/or any other favorite healthy toppings

DIRECTIONS:

1.  In a medium bowl, mix together the oats, chia seeds, cinnamon, baking powder and salt.

2.  In a separate large bowl, whisk together the eggs, vanilla, milk, applesauce and honey.  Add the oat mixture to the wet ingredients, and stir until combined.  Let batter sit for 2 minutes, to allow it to thicken a bit.

3.  Heat a griddle or pan over medium-high heat.  Add a little butter or coconut oil to the pan, then scoop 1/4 batter for each pancake.  Cook for a few minutes, until underside is slightly browned.  Flip and cook for a few more minutes.

4.  Enjoy warm with favorite toppings!

Makes approximately 6-7 small pancakes (about 2 servings)

Tuscan Basil Chicken

This is a perfect busy-week-night meal.  It's so quick and easy to make, and my husband and daughter devour it every time.

Hope you enjoy it too!

INGREDIENTS:

- 1 tablespoon extra virgin olive or coconut oil

- 1 medium onion, finely diced

- 1 celery stalk, finely diced

- 1 large carrots, finely diced

- 1 pound organic chicken breasts, cut into small strips

- 1 (14 1/2 oz) BPA-free can diced tomatoes with herbs (such as this kind)

- 1 tablespoon fresh basil, chopped

- 1 teaspoon sea salt, more or less to taste

- freshly ground black pepper, to taste

- optional: 1/3 cup cream

- optional: parmesan or raw shredded cheese for topping

- optional: gluten-free pasta or rice to serve it over

DIRECTIONS:

1.  Cook optional pasta or rice according to package instructions.

2.  In a large skillet, add oil and turn to medium heat.  Add the onion, celery and carrot, and saute until they begin to soften.

3.  Add chicken strips, and cook until no longer pink (about 2-3 minutes each side).

4.  Stir in crushed tomatoes, basil and salt & pepper.  Bring to a boil and then reduce heat to medium low, and simmer for about 10 minutes, to let the flavors come together.  Stir in the optional cream at this point if using.

5. Serve over prepared pasta or rice, and sprinkle optional cheese on top, and enjoy!

Approximately 3 servings

(Adapted recipe from here)

http://www.vitacost.com/eden-foods-organic-diced-tomatoes-sweet-basil