Raw cookie dough bites

So, somewhere along the way I saw a post for cookie dough bites using chickpeas and another using flax seeds. Since that was a long time ago and I do not use those two ingredients, I didn’t pin them or put them into my favorites bar.  Last time I made the energy balls I remembered that I wanted to try out a raw cookie dough type recipe. Here is what I came up with. I loved them but they were a little on the sweet side. I made them into tiny little balls instead on two bite size.

Cookie Dough Bites

Ingredients

  • 1 1/4 cup raw almonds
  • 1  cup raw walnuts
  • 1/4 cup raw macadamia nuts
  • 3 T chia seeds
  • 3/4 tsp cinnamon
  • 1/2 cup coconut flour
  • 1/4 tsp salt
  • 1/3 cup maple syrup
  • 1/4 cup chocolate chips or 90% lindt bar chopped up

Method

  1. In your food processor, add in almonds, walnuts, macadamia nuts, chia seeds, flour, cinnamon and salt. Pulse until you get a fine meal, scraping down the sides a few times.
  2. Either stream in or add small amounts of the maple syrup at a time and blend until smooth.
  3. Stir in chocolate
  4. roll into small balls and refrigerate until ready to snack!

Next time I am going to try only almonds and more macadamia nuts(if I can afford them!) and use dried cranberries and some small bits of white chocolate. I will probably reduce the amount of syrup with the white chocolate being so sweet.

Enjoy!

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Bulletproof Shepherds Pie

This is one of my favorite things to make and I keep forgetting to post it! It is so versatile and you can add many other things to make it your own. My favorite part of this is the cauliflower topping…you must, must use lots of butter…that is the secret!

Shepherds Pie

Ingredients

  • 1 lb pastured bacon, chopped up and cooked
  • 2 cups diced or shredded carrots
  • 2 cups organic, diced celery(celery is a heavily sprayed crop, please buy organic)
  • 2 lbs grass fed, regular ground beef
  • Himalayan salt
  • 1 cup bone broth (or whatever broth you have on hand)
  • 2 med-lrg heads of cauliflower
  • 1/2 – 1 cup grass fed butter

Method

  1. Chop and steam cauliflower. Throw it in a food processor with a lot (like, almost 1 cup grass fed butter) and whip until really smooth. set aside.
  2. Chop and cook bacon(on medium) in a large skillet, until mostly cooked.
  3. Add celery and carrots, cook about 5 min.
  4. preheat oven 350
  5. Add ground beef , 1/2 tsp salt and about 1/2 cup broth. Simmer and stir until beef is cooked adding more liquid if necessary. by the end, the liquid should be mostly evaporated
  6. Pour ground beef mix into large ceramic pan (like a corningware with tall sides). Top with the cauliflower mixture and bake uncovered about 30 minutes.

I have added other veggies like kale, spinach, and fennel with various spices to get different flavors. I will add celery and fennel with turmeric and coriander so get a eastern flavor…so play around. This is just basic.

**edit note**
I’ve made this a few more times since my post and feel like I should comment on the use of broth. I use regular ground beef because its a healthy fat (grass fed and finished) so I don’t need to add too much broth. I add only broth or water enough to cook slowly, almost poach the meat.

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‘Alfredo’ sauce, paleo style

I’ve spent the last few months playing around with an easy Alfredo style recipe to accompany our occasional chicken meal and I have found this to work out great. Usually I make a large spaghetti squash as noodles and roast a chicken to pull all the meat off and add to our bowls. This sauce is pretty easy and could easily be changed to your own taste.

‘Alfredo’ sauce

Ingredients

  • 3-5 cloves of garlic (fresh minced/pressed)
  • fresh rosemary, 2-3 sprigs or to taste
  • ~4 T butter (or olive oil)
  • 1-2 cans full fat coconut milk
  • 2 T+ arrowroot starch
  • 2-4 T lemon juice
  • himalayan salt (to taste)
  • 2 tsp onion powder (again, not bulletproof but tasty)

Method

  1. heat butter/oil in a saucepan over medium heat. Add garlic and rosemary. Stir constantly for about 1 minute to cook a bit.
  2. Slowly add coconut milk. (I use 2 full cans so I have leftovers for lunch). Bring to a simmer, stirring constantly.
  3. Add 2 T lemon juice, onion and salt. Taste. If needed add more lemon and salt. I use a ton of lemon in this since it is so tasty when mixed with the chicken.
  4. If you need to thicken this, mix 1 T arrowroot starch with a bit of water and add to the simmering mixture to thicken. You shouldn’t need more than about 2 T if using full fat coconut milk. Remember to simmer a bit to get it to thicken before adding more arrowroot starch.
  5. serve over spaghetti squash or cauliflower rice or noodles if you choose.