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Eat Clean on the Go! - No Bake Vegan Protein Truffles

I don’t have time to eat right during the work week because I am glued to my desk or on the road.

You are busy I get it. I hear this all day long from clients. People that eat clean, nutritious foods don’t necessarily have more time, they just manage it differently. Want to know the trick? Packing healthy, non perishable snacks in your bag before leaving the house is going to keep you on track and out of the drive thru. Make a huge batch of these protein truffles, pack up small bags of raw nuts/seeds, and bring some fresh fruit like apples or a banana that is ready to go. Keeping your blood sugar balanced throughout your day and staying well hydrated is going to keep your energy levels up, your brain sharp, and will keep you satisfied until you can sit down for a real meal.

No Bake Vegan Protein Truffles

Yields 14

Raw - Vegan - No Refined Sugar - Paleo 

Ingredients

  • 1/3 cup raw nut butter (sunflower, almond, cashew etc)
  • 1/4 cup hemp protein powder (or plant based protein powder of choice)
  • 3 Tbl Flaxseed meal
  • 2 Tbl Coconut Flour
  • 1/2 C Non Dairy Milk (coconut, almond, rice, hemp etc)
  • 6 Large Dates (pits removed and soaked in warm water for 5-10 minutes)
  • 1/2 tsp cinnamon
  • pinch of sea salt

Optional

  1. 1-2 tsp scoop favorite greens powder, spirulina, chlorella etc

Coating

  1. 2 TBL Unsweetened Shredded Coconut
  2. 2 TBL Raw Cacao Powder

Instructions

  1. In the work bowl of a food processor, add all of the ingredients except for the non dairy milk, cacao and shredded coconut.
  2. Pulse to break up the dates. When they are broken up start to run the motor and stream in the non dairy milk until the mixture starts to become a dough in consistency.
  3. Using a standard ice cream scoop, scoop one ball and split this in half.
  4. Roll the truffle in your hands to form a ball.
  5. Set aside.
  6. Complete this with the rest of the dough.
  7. Roll the truffles in either the cacao or the coconut.
  8. Store in the fridge and eat when you need a snack!

Notes

  1. I like adding greens powder to boost the nutritional content but make sure you add one that tastes good. I like the Amazing Grass brands and some optional flavors that would work in this recipe would be the chocolate or berry flavor.

Some optional nutritious add ins

  1. 1 tsp Maca
  2. 1 tsp Camu Camu
  3. 1/4 cup raw cacao nibs

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No Bake Paleo Protein Bars

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No Bake Paleo Protein Bars

I am a girl who needs food frequently. Only problem is I don’t like to eat junk or buy $4 a pop on protein bars that have questionable ingredients…so what do I do? 

I make my own! And now you can too!

Since this is January and we are all trying to lose a few pounds these are the perfect snack, breakfast, or pre workout meal because they are vegan, gluten-free, grain free, high fiber, and sweetened lightly with dates. Want to know the best part? You can make the whole batch in your food processor and they don’t require any baking.

#winning

Here is the nutritional breakdown

Paleo Protein Bars

Yields 8

Vegan - Gluten Free - Paleo - Sugar Free - Grain Free

Ingredients

  • 1/3 cup vanilla hemp protein powder (plain is fine too)
  • 1/2 cup sunflower butter (or almond butter/ nut butter of choice)
  • 1/3 cup Coconut Flour
  • 5 Dates
  • 1 tsp. pure vanillla
  • 1/2 Cup Almond Milk or Coconut Milk (unsweetened)
  • Pinch of sea salt
  • Optional: 2-3 Tbsp dark chocolate for melting

Instructions

  1. Prepare a 9x5 loaf pan by lining with wax paper like a sling with the sides hanging over the edge for easy removal.
  2. Set aside.
  3. In the workbowl of a food processor add all of the ingredients except the almond milk.
  4. Pulse until the mixture forms a sandy texture and the dates are chopped finely.
  5. With the motor running slowly stream in the almond milk until a dough forms.
  6. Press the dough into prepared loaf pan.
  7. Using a spatula or your hands, spread the mixture evenly in the pan, pressing down firmly.
  8. Optional: place chocolate into a microwave safe bowl and nuke on high in 20 second intervals, mixing between each. When chocolate is fully melted, drizzle over the top of the packed mix using a spoon.
  9. Place pan into fridge and allow to cool for ~30 minutes before cutting into 8 bars.

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Low Carb, Paleo, Grain Free Tortillas!!!

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Low Carb, Paleo, Grain Free Tortillas!!!

tortilla 13- taco
tortilla 13- taco
tortilla 13- taco

To all the paleo eaters, cross fitters, low carb lovers, and gluten and grain free guys and dolls out there I have an announcement to make….I have a new tortilla recipe for you and you aren’t going to believe what the main ingredient is….

Want to know what it is?.....

CAULIFLOWER!!!

What a versatile and tricky little veggie that cauliflower is. 

Now I have to say that this is sort of a “fake out” recipe because they look like corn tortillas, but have a different texture and have a more nutty, sweet taste. Except these don’t have any sugar, preservatives, or other weird ingredients manufactures think are necessary to make natural food taste more like “food”.

Pffftt amateurs!

You know very well that you can make something twice as good, and 150% more nutritious so come on already and let’s make some tortillas!!!

First off gather your ingredients…

tortilla mise
tortilla mise

3 cups of steamed cauliflower, 2 eggs, 2 tbl Arrowroot Flour, 2 1/2 tsp Coconut Flour, and 1/4 tsp salt.

Oh and preheat your oven to 375F and process the cauliflower into rice in your food processor. 

 It should look like this and if you can’t get it any finer its ok, you will be blending it again. Place the cauliflower in some cheesecloth and drain all the water out. 

Now put the drained cauliflower back into the food processor along with all of the other ingredients and mix until finely processed into a thick paste. Allow to sit for ten minutes for all of the coconut flour to absorb the liquid and swell. 

Line a sheet pan with parchment paper and drop 2 heaping tablespoons of batter onto the pan with plenty of room to spread into 4’‘ rounds. Press with your fingertips and make them as thin as possible wetting your fingertips if they begin to stick to the batter. 

 Use the side of your palms to form the tortillas into a circle as best as you can. 

Bake for 12 minutes or until the edges just start to turn a golden brown and when you try to flip them they don’t stick to the paper and look like this…

Flip the tortillas over and bake for an additional 12 minutes or until they look like this…

Now at this point you can place a piece of wax paper in between each tortilla and wrap them in plastic or in an airtight container  in the fridge or freezer or until ready to use. 

When you are ready to eat them, griddle them off in a dry skillet or on an electric skillet pressing on each side with the back of a spatula, or until they are equally browned and crispy.

Don’t worry they won’t stick. 

Fill with your favorite meat, veggie, or anything your creative heart and stomach can think of!

Grain Free Low Carb Tortillas

Yields 8

Paleo - Grain Free - Sugar Free - Gluten Free - Low Carb

Ingredients

  • 3 cups Cauliflower Florets cut into small pieces (stems removed)
  • 2 Eggs
  • 2 Tbl Arrowroot Flour
  • 2 1/2 tsp Coconut Flour
  • 1/2 tsp Fine Sea Salt

Instructions

  1. Preheat the oven to 375F and line 2 sheet pans with parchment paper.
  2. "Rice" the cauliflower by placing it in to a food processor and pulse until finely pulverized into small rice like pieces.
  3. Then place the riced cauliflower into a bowl, cover with a dish towel, and microwave for 2 minutes.
  4. Stir the cauliflower, cover and microwave an additional 2 minutes.
  5. Place the steamed cauliflower into a dish towel or a few layers of cheesecloth and squeeze out all of the water so it is very dry.
  6. Place the drained cauliflower back into the bowl of a food processor along with the remaining ingredients.
  7. Process the mixture until it is almost smooth and becomes thick and pasty.
  8. Allow to sit for ten minutes for the coconut flour to absorb as much liquid as it can.
  9. Drop two heaping tablespoons of the batter per tortilla and spread out with your fingers as thin as possible.
  10. Use the sides of your hands to make it into a circle as best as you can.
  11. Repeat with the remaining batter. (About 4-5 tortillas will fit on a sheet pan)
  12. Bake for 12-13 minutes or until the edges of the tortillas are just golden and they do not stick to the parchment paper when you try to flip them.
  13. Flip each tortilla and bake for an additional 12-13 minutes or until golden brown all over.
  14. *If you are not eating them now you can bag them at this point and place a piece of wax paper in between each tortilla and refrigerate in a plastic bag or container until ready to eat.

When ready to eat

  1. Heat a dry skillet over medium high heat and griddle each tortilla by pressing them with the back of a spatula until they are golden brown and crispy on each side.

Notes

  1. These can be made ahead of time up until the step that they come out of the oven. They can be crisped up to order right before serving or else they will be soggy if eaten right out of the fridge. These can also be frozen and thawed out on a counter and then browned off in a skillet before eating.

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New Ways to Eat Your Beets

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New Ways to Eat Your Beets

I have recently been asked for some new ways to serve beets beyond the usual steam and eat. Well first off, never underestimate the power of roasting any vegetable on high heat with olive oil salt and pepper but beets love acid, nuts, and cheese. Check out my flavor combination pages for more ideas for your veggies but here are some of my favorite combos for beets:

  • Beets+chives+orange+vinegar (Dress warm beets with orange juice, vinegar, chives salt and pepper)
  • Beets+citrus+goat cheese+walnuts (Use in a salad with a citrus dressing, citrus segments, roasted walnuts and cheese)
  • Beets+endive+pecans+pomegrante seeds (Use the endive as a serving vessel with beets, pecans, and pomegrante inside drizzled with balsamic vinaigrette)
  • Beets+olive oil+balsamic vinegar (Roast these with some rosemary or thyme)
  • Beets+pistachios+yogurt+honey (Caramelize beets in honey and serve with a dollop of vanilla scented yogurt and pistachios)
  • Beets+mint+yogurt (Make a smoothie with beet juice or pureed beets, yogurt, ice, stevia or honey and mint)
  • Beets+chocolate+orange (Coat quartered roasted beets and sliced oranges in melted dark chocolate and sprinkle with coarse sea salt)

Here is my new favorite recipe that I made using these flavor combinations:

Beet and Carrot Pancakes with Orange Parsley

Aioli

Gluten Free – Grain Free – Vegetarian – Sugar Free – Paleo – Soy Free – Corn Free

Yields 10 Pancakes

Adapted from Epicurious

Pancakes

  • 1 1/2 cups (packed) coarsely shredded peeled beets (from 2 medium)
  • 1 cup coarsely shredded peeled carrots (from 2 medium)
  • 1 cup thinly sliced onion (about 1 small onion)
  • 2 large egg lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup coconut flour 

For Pan Frying

  • 3 tablespoons coconut oil or grass fed ghee

Orange Aioli

Instructions:

Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Sprinkle over the flour; stir to blend well.

Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/4 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture make sure to wipe out the pan and start with fresh oil before each new batch. Keep warm in oven until ready to serve.

Aioli:

In a medium bowl add all of the ingredients and whisk to combine. Taste for seasoning and top each pancake with a spoonful. This can be made up to a week in advance and stored in an airtight container in the fridge.

 

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