COCAO CASHEW BUTTER COOKIE BITES

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COCAO CASHEW BUTTER COOKIE BITES

YEILDS APRX. 17 SMALL COOKIE BITES

WHAT YOU WILL NEED:

Cookie Sheet Freezer Large Zip Lock Bag

INGREDIENTS:

1/4 cup cashew butter 1/4 cup cocoa nibs Dash of pink Himalayan salt (or 4 clicks of a small grinder bottle) 1 heaping tablespoon of coconut oil 1 tablespoon coconut nectar Half a capful of pure bourbon vanilla extract (little less than 1/4 teaspoon)

PREPARATION:

  1. Mix all ingredients together thoroughly in a medium bowl.
  2. Line a small cookie tray (one that will fit on your freezer shelf) with parchment paper. If you don’t have a small cookie stray, or have a small freezer, you can always place in a Tupperware and/or any other flat surface.
  3. With a teaspoon make little round cookie balls. I like to make them small bite size ones. But, you can make them any size that you would like.
  4. Then freeze them for at least 2-3 hours.
  5. I recommend placing in them in a big zip lock bag at this point so they don’t taste like freezer. Just place it flat and or be delicate with them; as they never become completely frozen.
  6. There you go an easy, sweet, delicious, and raw, and chilled treat to enjoy all summer long!

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Plantain Tortillas

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Plantain Tortillas

These tortillas are one of my fav new additions to my diet. I wanted to make something that was grain free. In addition, to being dairy and nut free. Anyone who has been following me knows that I love love love to come up with delicious alternatives to not so healthy foods. After all, my desire to help make healthy, easy, yummies accessible to everyone is why I started blogging and instagraming in the first place.

These are not only Paleo, they are one step further; and AIP compliant as well. (AKA Auto Immune Protocol Diet). I wasn’t expecting to like these soooooo much. I had seen people using plantains for breads and thought it was interesting and wanted to try and play with them. It sent me on a quest to make the plantain tortilla. My Achilles heal is corn tortillas. Which aren’t so great for you. These, however, taste wayyy better. Funny how that works. They taste soooo yums I ate half of the first batch, straight out of the oven. Lol.

You can cook these longer to make tostadas. Or use them as a base for a little fruit tarts or lather some chococolate or nutella on them I even made some peanut butter and jelly sandwiches with these for friends.

Either way, these are epic! Even if you aren’t Paleo. This here is an amazing addition. It has no preservatives or additives, no grains, no dairy, no sweetners, no nuts, no soy etc. Just 5 simple ingrediants and alot of yums!

YEILDS APRX. 12 MEDIUM/SMALL TORTILLAS

WHAT YOU WILL NEED:

Food processor

Cookie Sheet

Parchment Paper

INGREDIENTS:

3 green plantains (medium sized)

2 cusp alkaline water

6 5 grams coconut oil

1/4 cup arrowroot flour

1 tsp salt

PREPARATION:

  1. Preheat oven to 450*. Line 2 baking sheets with parchment paper.

  2. Peel the Green Plantains (make sure they are green and not turning yellow this is crucial) and slice them. Try to slice them as thin as possible. Tip for peeling plantains... I make a deep line down the plantain with a knife. Then another one about an inch away. Then, I can peel out that line and use my thumb to get under and arund the rest of the skin. This makes it way easier.

  3. Add the water, coconut oil, salt, into your food processor and then add the plantain slices lastly. Pulse until it becomes a smooth yet thick consistency; like thick mashed potatoes. If it's too thin it won't bind together properly for a proper tortilla and will end up being more like a pancake. I find using the pulse option for the first 30 seconds follwed by blending it on high to be the most effective.

  4. Scoop a heaping spoonful of batter onto one of your parchment sheets. Spread it with the back end of the spoon in a circular motion until a thin but covered circle is formed to the size of your liking. I do about 6 per sheet. You can make three big ones if you prefer.

  5. Place your baking sheets in the pre-heated oven. Set a timer for 8-14 minutes. Check for when the edges start turn up slightly. It may take longer with some ovens. Carefully flip the tortilla and bake another 10 minutes. You can leave then longer if you like them even crunchier. Just keep an eye on them. I leave them until almost all the moisture is gone.

  6. I like to make extra and store them in the freezer. I broil them on high for about 5-10 when I want a fresh once. You can also reheat in a skillet.

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PUMPKIN CHIPS

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PUMPKIN CHIPS

While wandering through the aisle of whole food's, a few weeks ago. I got massively inspired. Truth be told, most of my foodspiration comes while strolling the aisles of grocery stores. For most people, they get into their creative brain while driving a car. For me, it comes while operating shopping carts. Tomato, tomoto… Lol.

Back on topic--All of a sudden, I saw an image of a pumpkin, and a mandolin, my deep fryer bubbling Avocado Oil bubbles. So, naturally I made an abrupt u-turn in the middle of the whole foods aisle. Cue the screeching tire sound effects. I made a straight bee line it to the sugar pumpkins. Thankfully, no one was harmed in the gathering of this foodspiration.

I was so excited to try this new idea I could hardly contain myself. Were pumpkin chips even a thing? Would this even taste good? I knew this would either be a massive hit or a massive fail! Yet, I had to know! I totally forgot about the rest of my grocery shopping and made a mad rush for home. I made a glorious mess, as I figured out the best way to do this. But, it was soooo worth it! They were so beyond good I think I ate half of the chips from the frying basket itself. I can’t wait for all of you to try this recipe! It has a slight sweetness to it which makes it epic in my weekend nacho recipe! Using Avocado Oil is pretty key. It's light and fairly tasteless. Thus, it allows the taste of the sugar pumpkin to come through. Any other oils will be overpowering for this recipe. Plus, Avocado Oil is healthier anyways.

I hope you enjoy this as much as I do! I would even encourage you to make pumpkin nachos and not tell people and see how they react! Your friends and family will be begging for more! If you want to take the chips next level—add some black truffle salt!

WHAT YOU WILL NEED:

Mandolin

Deep Fryer

Good knife

Cutting Board

Medium Bowl

Large Bowl

Paper Towels

INGREDIENTS:

Avocado Oil Sea Salt

PREPARATION:

  1. Carefully cut your pumpkin in half. I recommend cutting it with the pumpkin standing so that you split the stem in half. This will make the mandolin process a little easier. Then cut it again, length wise. So, now you have four pieces. Lastly, cut each piece width wise. You will be left with 8 pieces.
  2. Use a mandolin to cut your pumpkin into chips slices. My mandolin only has one setting. If you have several I would recommend setting it to the thinnest setting.
  3. Next, heat your deep fryer to 375 F. Or heat avocado oil in a frying pan to 375 F.
  4. Fry your pumpkin chips, in small batches, for about 3-6 minutes. Your frying time will depend on how thick the slices are and how big your batches are. I like to fry them until they are a golden brown.
  5. Toss your cooked chips in a bowl with paper towels to get rid of any excess oil. Then sprinkle sea salt and toss again. Then, transfer to the large bowl. They are best if eaten the same day. If you want to save them for the next day I suggest cooking a little longer so that they don’t get soggy and making sure they thoroughly dry before storing them.
  6. Voila. You have just made yummy yummy pumpkin chips! Congrats!

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SQUASH LASAGNA

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SQUASH LASAGNA

This will be one of your favorite dishes! Okay, I may be projecting my love of this dish on you. But, in all fairness I've yet to have someone try this and not fall in love. I like to make extra and freeze them for when I have those, "I gotta have it or I'll claw the walls," kind of cravings. Lol. Where my woman at? You get me, right? I'm just going to pretend you said, yes.

Enjoy, enjoy this amazing fall dish that your family will most likely be requesting year round! Fall away my fellow food lovers, fall away!

YEILDS 2 LARGE SERVINGS...

WHAT YOU WILL NEED:

Sautée Pan

Cookie Tray

Parchment Paper

Knife

Metal Spoon

Stove Top

Oven

INGREDIENTS:

1 Medium size Spaghetti Sqaush, sliced in half.

1/2 cup shredded mozzarella

1/2 cup shredded goat gouda

1/4 cup parmesan, grated

1 bunch broccolini, chopped

4 garlic cloves, minced

1 tsp. Granulated garlic

2 tsp. smoke paprika

1 tsp. Cumin

3/4 tsp. Italian seasoning

1/2 tsp. Himalayan salt

1/2 tsp. Red chili flakes

1/4 tsp. Black pepper

PREPARATION:

  1. Carefully cut your squash in half, long side. Remove all the seeds and either bake and eat. Or you can discard the seeds.

  2. Place squash cut-side down on a cookie sheet. Bake at 400°F for about 35 minutes; until it becomes a little mushy.

  3. While your squash is cooking in the oven place 1 tbsp. Olive oil and 2 tbsp. Avocado oil in a medium pan over medium heat. Add broccolini, garlic and asparagus for about 5 minutes. Add 1/4 inch high water cover and cook on low for 20 minutes.

  4. Use a stainless steel/metal spoon to scrape the squash from inside the shells into a bowl. Place the shells on a baking sheet.

  5. Stir 1/4 cup mozzerella, 1/4 cup goat gouda, 2 tablespoons Parmesan, Italian seasoning, paprika, cumin, red chili flakes, granulated garlic, salt and pepper into the squash mixture.

  6. Divide the mixture in between the shells; top with the remaining 1/4 cup mozzarella, ad 1/4 cup mozzerella, and 2 tablespoons Parmesan.

  7. Turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 5-8 minutes on the middle rack.

  8. Voila! Now the best part... ENJOYYYYYYY. Gobble Gobble.

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ARTICHOKE, SPINACH, ASPARAGUS, BROCCOLI DIP

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ARTICHOKE, SPINACH, ASPARAGUS, BROCCOLI DIP

Football is backkkk! So, it inspired me to try my hand at some healthy renditions of old game snack favorites. I'm always looking for ways to eat more veggies and get them into my diet; in a yummy way. One of my favorite things to do, is to transform those unhealthy comfort foods into healthy delicious treats! It's not always easy, though. Some can prove to be quite tricky.

I have always loved artichoke dips but could never really stomach all the cream cheese. I hated myself afterwards cause I would be in pain, with heart burn, and a stomach that would blow out in disagreement. Lol. No truly. I would have a artichoke dip baby within 5 minutes. I decided to try my hand at blending some super nutrient packed veggies with a simple cashew cheese.

Now, full disclosure I used some rich Irish butter to sauté the veggies. I like a little bit of imported full flavor butter in some of my recipes. A little bit goes along way in giving that extra yum! If you want a dairy free and/or vegan version you can use grapeseed oil instead.

Hope you enjoy it as much I do! I actually like this version better than the ones that used to kill my stomach. It's even creamier and richer tasting. Hence, it's a win win!

Now time to finish off these games and get to some Dodger ball this afternoon!

I just love this time of year!!!! The air gets cooler. The sports adrenaline is in the air. Food is devoured in handfuls. I can't wait to get me some NCAA and NBA basketball started. Oh the cooking shall flow freely as will my heart. Eeeeee. Pinch me. People to feed. Games to see. How will I find time to get everything done. Lol. Signing out for now, lovers!

YEILDS 1 MEDIUM/LARGE BOWL

INGREDIENTS:
5 oz. Spinach, chopped
6.6 oz. jar of Artichoke Hearts-- (I used the marinated Whole Foods brand one)
3/4 cup Broccoli flowers, chopped
2 tablespoons Irish butter, or (1 tablespoon Grape Seed Oil)
1/4 White Onion, chopped
2 Garlic Cloves, minced
1/2 of a lemon, squeezed
1 handful fresh Cilantro, chopped

SPICES
3/4 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Himalayan salt
3/4 tsp. cumin
1/4 tsp. cayenne

CASHEW BUTTER
3/4 cup raw cashews
3/4 cup of water

PREPARATION:

  1. Soak cashews in water at least 2 hours, overnight is ideal.

  2. Heat a large pan with olive oil or butter on medium/low. Add onions and garlic. Stir until onions are clear.

  3. Add spices, asparagus, spinach, broccoli and stir thoroughly. Squeeze half a lemon over you vegetable mixture, mix once more, and cover for about 3-5 minutes on low.

  4. While your veggies are sautéing... Drain your cashews and place them in a high powered food processor, I use a Vitamix, with 3/4 a cup of fresh water. Blend, on high, until creamy. Approximately, 2 minutes. Add cilantro and continue to mix.

  5. Now scoop your vegetable mixture into the food processor to combine all the ingredients. I don't blend too long as I like having small chunks of vegetables. Just blend it long enough for the cashew cheese and vegetables to combine thoroughly. If you like your dip more smooth and creamy, you can let it blend for longer.

  6. Scoop into a bowl and enjoy with chips and/or veggies like cucumbers, peppers, celery, and carrots!!!

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HOME MADE BUTTERFINGERS

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HOME MADE BUTTERFINGERS

WARNING — This recipe is not healthy! Not even for one second. It is not Paleo. It is not low carb. It is not low fat. But, good golly is it delicious! If you are on a diet or eating healthy I suggest you stop reading now-- Before, you taste the crispy, chocolate crusted, flavor explosion, deliciousness that is this recipe. Lol. No, but really. Don’t do it to yourself.

Butterfingers were my favorite candy bar growing. Now living in a junk food free zone, that was my house, I didn’t get them often. But, man oh man was it a treat when I could rip one of those yellow wrappers open. Now, in all transparency I didn’t make these make this for me. I did, however, eat a few. I can’t personally eat much sugar cause well sugar and aren’t exactly friends. We had a nasty breakup about 20 years ago and—it’s just never quite been the same. Every once in a blue moon though I allow myself a little bit and these are ohhh so worth it. Macroons are worth it, too. I’ll share my macaroon recipe with you later down the round. You can take the frenchie out of France. But, you can never take France out of the frenchie. Hope you enjoy these as much I do. They’re a great gift!

I think you'll be amazed at how similar they taste. They only difference between this and the original is that flakly texture of the middle. You can add a couple handfuls of corn flakes or frosted flakes if you'd like. But, it doesnt really need it.

WHAT YOU WILL NEED: Microwave Pizza Roller (To Cut The Candy) Parchment Paper 8 x 8 baking pan

INGREDEINTS: 1 lb Candy Corn, melted 16 ounces Crunchy Peanut Butter 32 ounces semi sweet chocolate, melted Finely Ground Pink Himalayan Salt

PREPARATION:

  1. Melt the candy corn. Either by stove-top or by microwave. If you use the microwave, begin with 1 minute. Then, you can stir your mixture and use 30-second intervals until your candy corn is completely melted.
  2. Once completely melted, stir in the peanut butter until thoroughly combined.
  3. Now you can gnaw and sculpt out your candy bar on your parchment paper. I like to get it in a nice big square, so I can cut it into bars. A lot of people like to make them in squares. However you want to do works.
  4. Once it’s even transfer it to the fridge or at least an hour; until hard. I put it in an 8 x 8 baking pan but it’s not necessary.
  5. I advise using a pizza roller to cut your candy bars. It’ll take a little muscle. A lot of muscle depending on your upper body strength.
  6. Now, your chocolate on the stovetop, au bain maire, or in the microwave.
  7. Then, cover each bar/square in chocolate thoroughly and place on new parchment paper. Try to align it nice and compactly as this will be going into the fridge to harden. I like sprinkle the tops of the bars with some Pink Himalayan Salt and some of the crumbled candy corn peanut butter mixture for added taste and texture. This step is totally optional, though.
  8. Once done, transfer to the fridge over night. Afterwards you can put them in plastic bags or a Tupperware. I like to put them in a large Tupperware. I make one flat row. Then, cover with parchment paper and do another layer.
  9. Most importantly, ENJOYYYYY!!!

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ESPRESSO COCONUT MACAROONS

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ESPRESSO COCONUT MACAROONS

YEILDS APPROX. 7 COOKIES

WHAT YOU WILL NEED:

Mixer Medium sized bowl Cookie tray Parchment paper Oven

INGREDIENTS:

1 cup shredded coconut 2 egg whites (room temp) 1/4 cup maple agave syrup blend 2 heaping teaspoons finely ground espresso 1/2 tsp. Pure bourbon vanilla extract 1/4 tsp. sea salt

PREPARATION:

  1. Mix together Eggs Whites and Maple Agave, in a mixer, on high for about 5-8 minutes. The mixture will become foamy when done.

  2. Continuing to mix--Add in vanilla and sea salt. Then, gradually add your shredded coconut and ground espresso.

  3. Transfer to a bowl. Cover and leave in the fridge for 1-2 hours.

  4. Preheat oven to 350 F.

  5. Use a spoon go scoop out about 2 heaping tablespoons of batter. Press it together firmly into a ball and gently place on ur cookie tray lined with parchment paper. Repeat until no more dough is left.

  6. Put in oven for about 15 minutes.

  7. Let your cookies cool and enjoy!!!! It's a great afternoon treat with some tea or coffee. Or even a nice breakfast treat. Us Frenchie's tend to like our sweets in the morning.

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LIME CHILI PASTE

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LIME CHILI PASTE

I love sauces, and marinades, and rubs of all sorts. I also love, love, love me some hot sauces! I was trying to recreate a sauce similar to the Asian Chili Garlic Sauce. I diverted into the lime seasoning of Tejin, it’s one of favorite premixed seasonings, and voila. This happened. Lol. It is not what I had set out to make at all. Things really turn out as I has inteneded in the kitchen. That's alot of the fun of cooking for me. I sure am glad they don’t always turn out as planned or I wouldn’t have some of my most favorites dishes to this day.

This is really really good mixed with ketchup and French fries. It's nice as a rub/marinade for chicken, as well. I’ve even used it on tacos to add a kick of flavor. It’s not as spicy as I would have liked. It does have a nice nice punch in the after taste, though.

I would love to hear your thoughts. It’s a staple in my fridge, now. I hope that you enjoy it as much as I do!

WHAT YOU NEED:

Bowl
Spoon

INGREDIENTS:

4 tbsp. Korean chili powder
4 tbsp. tejin
1 tbsp. garlic
1/2 tbsp. Himalayan salt
3 tbsp. apple cider vinegar
4 tbsp. water
4 tbsp. lemon
1 garlic clove, pressed/minced

PREPARATION:

  1. This one is simple. Combine all ingredient’s together. Voila. Done.

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GLUTEN FREE FRIED COD

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GLUTEN FREE FRIED COD

I have been playing with gluten free breading recipes for a while now. I’ve been trying to come up with one that is not just gluten free; but, one that isn’t so high in carbs like the rice flour alternatives. I also wanted one that was preservative free, and still tasted as authentic as possible. Hey, I want it all. Can you blame me for trying? Don't answer that.

This last test has been my most successful to date. While I was on the Auto Immune Protocol diet I couldn’t have eggs or legumes. Thus, I couldn’t try this combo. I still love my coconut oil and coconut flour baked chicken. It’s deeeeelicious. This recipe, however, binds together better and allows for a thick even coat. It also tastes more authentic to the fried breaded goodies that I grew up eating.

One of my favorite treats to make with my momma growing up were mozzarella sticks! They were soooo yumms! So, making this was a bit nostalgic in the sense that it brought me back to being in the kitchen with my mama as child on the weekends. We would make some fried yummies, aka mozzarella sticks. Okay full disclosure we fried some veggies, too. But, I was more into the mozzarella sticks obvi! Lol. It also brought me back to fish sticks and French fries another childhood favorite! I mean, what kid doesn’t like fish sticks and fries? Okay, I’m sure there are plenty that don’t. But, I was totes not one of them!

I can’t wait to hear what all of you think! I’m personally just selfishly super excited that I have finally have found a way to enjoy some delicious Paleo friendly fish and chips; like the rest of my gluten eating gluten free fish and chips-- the gluten free struggle is real y'all. Even if I have been flour free for almost 20 years now. You don’t forget those kind of treats. At least I don’t.

This french fried foodie is out for now. Catch ya on the next one.

YEILDS 2 SERVINGS...

WHAT YOU NEED:
2 Flat Square Dishes
Fryer and Oven
Bowl
Whisk/fork
Paper Towels

INGREDIENTS:
2 Cod Fillets (4-6 ounces each)
1/3 cup Chick Pea Flour
1/8 cup Coconut Flour
2 eggs
½ tsp. Paprika
¼ tsp. Onion powder
¾ tsp. Granulated Garlic
½ tsp. Salt.
4 Clicks Ground Pepper (I used peppercorn peppers. I twisted it 4 times full rotation)

PREPARATION:

  1. Preheat fryer to 340 F and oven broiler to high.
  2. In a small bowl lightly whip together your two eggs. Transfer egg mixture to a small flat dish. Make sure it is big enough for your whole fish to fit in.
  3. In your other flat dish combine all your dry ingredients together thoroughly. Chick Pea Flour, Coconut Flour, Paprika, Onion, Granulated Garlic, Salt, and Pepper.
  4. Place your cod in the middle of a flat paper towel. Pat your fish down to get rid of any excess moisture.
  5. Roll your first piece around in the egg mixture to coat it. Transfer it to your dish of dry ingredients and roll it around until completely coated. Place in back in your egg mixture to repeat a second time. I like to double coat it make sure we have a nice crust that won’t break.
  6. Repeat with step 5 with your second cod fillet.
  7. This step is optional. I like to broil the fish for about 8 minutes before frying to set the crust in place. This is just a personal preference and not a must.
  8. Place your fillets in the fryer for about 8-10 minutes keep an eye on it. I like mine to have a nice golden brown coat. If you like it less light keep it for less time. More crunchy keep and dark keep it for longer. I use avocado oil to fry to keep the taste of what I am frying. Also, it has a third of the fat of other oils. You can use any oil you like, though.
  9. Voila. Gluten free, dairy free, low carb, fried cod. Enjoy away, mate!

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COCONUT HAZELNUT BREAKFAST MUFFINS

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COCONUT HAZELNUT BREAKFAST MUFFINS

I've been trying to create a breakfast muffin alternative for my mama that is grain free and dairy free. Grain free, also known by some as the anti-inflammatory diet, has a ton of benefits. But, honestly I like cause it just tastes better and it doesn’t leave me with that heavy full feeling.

So, I started playing with different ways of baking with coconut flour without using dairy. Some people think everything I make comes out well. Well, let's squash that notion right now cause that is one thousand percent not truth. I just don't quit until I like the way it tastes. A good cook is a professional at failing! Thomas Edison may found ten thousand ways that didn't work before successfully inventing the light bulb---I'll probably found ten thousands plus ingredients and cooking temperatures that don't work and I still don’t have a lightbulb. Lol. But, when you have a nice sweet flavorful success like this. It makes it worth it!

These are packed with fiber, and protein, and have approx. 10 grams of carbs per serving! And they are low glycemic carbs, as well. It's the perfect breakfast muffin. You can add some peanut butter, or jelly to up the yummy factor!

Now, add two Granny Smith apples and some cinnamon to this recipe and it will taste like a holiday everyday! But, lets not get ahead of ourselves just yet.

YEILDS 4 MUFFINS...

WHAT YOU NEED:

Bowl
Oven
Muffin Pan
Food processor
Cheesecloth
Fork/Mixer

INGREDIENTS:

1/4 cup coconut flour
3 eggs, at room temperature, (not straight out of the fridge)
3 tbs. organic coconut nectar
3 tbs. unrefined coconut oil
2 handfuls of hazelnuts
1 tsp. vanilla extract
1/8 tsp. baking soda
1/8 tsp. baking powder
1/2 tsp. apple cider vinegar

PREPARATION:

  1. Soak Approx. 2 handfuls of hazelnuts in water. If you can soak them the night before even better. If not just at least 15-20 minutes.

  2. Preheat oven at 350 F.

  3. To make the hazelnut milk. Drain water from hazelnut bowl. Put the hazelnuts in a food processor/Vitamix with 4 tablespoon of water. Blend for approx. 2 minutes. Strain hazelnut mixture through cheesecloth. Squeeze the mixture till no more liquid comes out. Separate 1 tablespoon of the milk and 2 tablespoons of the meat. (You're welcome to substitute this use coconut cream from Trader Joes instead of making hazelnut milk.)

  4. Combine coconut flour, baking soda, baking powder, and Hazelnut in a mixing bowl and mix until fluffy.

  5. Add coconut nectar, vanilla, and apple cider vinegar and blend fully.

  6. Lay out 4 muffin holders in a muffin pan. Equally distribute your batter. These don't rise a lot. So it's okay that you fill them to the top.

  7. Bake for about 25 minutes. When knife or toothpick put in the middle come out clean they are ready. A good way to train your eye to know when they are ready without having to poke them is to pay to the consistency of the middle. It shouldn't shake or be gooey. The tops will be golden brown. Although not hard they will have a granola looking consistency when they are ready.

  8. Voila. Enjoy cold or warm.

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FRENCH TOAST APPLE TART

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FRENCH TOAST APPLE TART

My mommas favorite comfort food is a good old fashioned Apple Tartine. It's what she grew up eating. So, it makes sense.

Most of my friends, however, have that same kind of love for French Toast as my momma does Apple Tartines.

So, while paroosing the aisle of my local Whole Foods market I saw a box of gluten free frozen French toast; by Vans. Now, as you know im not a huge fan or pre-made, boxed, and/or frozen items. I try to stay away from all the "preservatives," of our generation aka chemicals. But, I know that a lot of people love this brand. I figured I'd do a trial. I AM so in love with this new combo that I will work on creating a gluten free home made recipe for the toast, as well.

The was the merge of an all American favorite, with a French favorite. The result, an explosion of, "you had me at hello." Thus, another recipe is born and the blog debut of the, "Fren-tine".

Just for clarity, there is NOTHING French about French Toast. It's like French dressing, or French fries. None are from France. Lol. At least no one in my family has heard about it.

If you ask someone for French toast in France you will most likely receive a fresh made baguette, toasted, with some French butter. That's a real French toast.

YEILDS 6 SERVINGS...

WHAT YOU NEED:

Cookie Tray
Parchment Paper
Knife
Oven

INGREDIENTS:

1 Box Vans cinnamon toast
3 LRG Granny Smith Apples
3-4 Tbsp. Coconut Sugar Coconut oil/butter
1 tspn. aprox. Cinnamon

PREPARATION:

  1. Preheat oven to 400 F.
  2. Peel your apples. Then, cut them in half. Cut out the core. Slice apples.
  3. Lay out your parchment sheet on a cookie tray. Then, lay out your cinnamon toast.
  4. Spread your sliced apples on top of each toast. If you are dairy free drizzle coconut oil in a zig zag motion across the top. If not dairy free, good organic salted butter is delish. I Reccomend a French imported butter; they taste wayyyy better! Either way, cut about 1/8 inch of butter across the top of your apples. Next, shake your coconut sugar across the top of top; thoroughly covering the toast. Lastly, Sprinkle cinnamon on top.
  5. Put in the oven for about 25 minutes. Then, set your oven to broil on high and leave an additional 8-10 minutes.
  6. Voila. You're Apple Frentines are ready to enjoy!

2 Comments

BAKED BROCCOLINI CHIPS

2 Comments

BAKED BROCCOLINI CHIPS

Kale chips are great. But, this is my favorite vegetable chip bake! This can only be done correctly, for this recipe at least, with broccolini aka baby broccoli. Don’t take the leaves off either. The leaves give you that kale chip like crunch and yumminess, too. It is like an extra added treat to your dish. I have left the portions open as it depends on how much broccolini you us, etc. I have done my best to thoroughly guide you though in the portions of each ingredient, as well, in the preparation section.

It can not be reiterated enough though that the key to this dish is not only in having the only wet ingredient being your Olive Oil. But also, using as little olive oil as possible. Getting exactly right may take a couple tries. Don’t get discouraged. But, feel free to ask as many questions as you would like!

I hope you enjoy this delicious dish as much as we do in my house!

WHAT YOU WILL NEED:

Cookie Tray/Platter Medium Bowl Parchment Paper Oven

INGREDIENTS:

Broccolini Olive Oil Salt Garlic Powder Black Pepper Paprika Tajin

PREPERARTION:

  1. Make sure that the Broccolini is completely dry. Not, damp. This is the first big factor in helping to ensure that your final dish will be as crispy as posible.

  2. Preheat the oven to 400 F.

  3. Place your broccolini in a bowl.

  4. VERRRRY lightly coat your Broccolini with a good olive oil. If you are trying to save money I recommend the Sicilian Olive Oil from Trader Joes. It has a strong delicious taste at a reasonable price.

  5. NOW, THIS NOW THIS IS THE MOST IMPORTANT PART OF ALL… You want to lightly coat all of your broccolini-- As lightly coated as possible, while still ensuring it is all coated, for maximum crisp when baking. The best part of this dish is the crunchy flavor combo!

  6. Lay your “lightly coated” Broccolini on a parchment sheet placed on a cookie tray.

  7. Season it to your taste. If using a grinder salt. I would recommend one turn per section. The same amount of garlic powder. A pinch of pepper. Then, lightly sprinkle paprika across the whole top. Same with the tajin. If you want an extra kick feel free to use a pinch of cayenne.

  8. Place your dish and/or tray in the oven for approximately 25 minutes.

  9. Done! Crispy. Yummy. Tasty. Broccolini chips! These dish should be eaten within the hour. Otherwise, it will begin to lose its delicious crunch.

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BAKED SALMON SKIN

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BAKED SALMON SKIN

While at Whole Foods today I saw that they had some Wild Atlantic Salmon that looked particularly fresh and yummy. So, I decided to make a Salmon Tartar of sorts for my momma and I.

As soon the skin was cut off of the Salmon I stopped my mom from throwing it away. “Baked Salmon Skinnnnn,” my mind screamed. How did I not think of it before?! I would have bought more salmon just for the skin!

I, personally, tend to lean more towards salty foods. I love salty and crunchy. Baked Salmon Skin is a not only a sushi favorite but it’s like a healthy potato chip. Well, at least that’s how my mouth thinks of it. Lol.

You can eat it as is. Or roll it in some nori with a little rice and make a sushi roll out of it.

WHAT YOU WILL NEED:

Shark Knife

Parchment Paper

Paper Towels

Small Cookie Tray

Marinade Brush

Oven

INGREDIENTS:

Salmon Skin

Olive oil

Salt

Garlic

Paprika

PREPERARTION:

  1. Preheat oven to 400 F.

  2. Using a sharp knife, carefully cut the skin separating skin and flesh.

  3. Wrap the salmon meat, and set aside in your fridge for later.

  4. Place a clean sheet of parchment paper onto a baking tray.

  5. Place your salmon skins shiny side down on you paper. Pat your salmon skin dry with a paper towel. Drizzle some extra virgin olive oil across the skin. Add a pinch of salt, granulated garlic, and paprika; to your taste.

  6. Turn your skins over and repeat step 5. on the reverse side. Leave your skins shiny side up.

  7. Put in the oven and bake for 10-20 minutes. I recommend checking it after about 10 minutes; all ovens tend cook a little bit differently. If using a small oven, I reccmond lowering the temperature to about 375 F and leaving for 10-15 minutes.

  8. Voila. Salmon Skins. Let it cool for 5-10 minutes before eating.

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REFINED SUGAR-FREE PEANUT BUTTER CUPS

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REFINED SUGAR-FREE PEANUT BUTTER CUPS

I love love love peanut butter. I also loveeee me some good dark chocolate. The other day while at whole foods, I saw that they had 100% chocolate. I got to thinking, like I always do in grocery stores LOL... What if I just use pure chocolate and add a little bit of coconut sugar to cut the harsh bitterness of pure chocolate, and make some peanut butter cups. And voila!. I personally love this version better than my original recipe. But, I like a more bitter, dark, true chocolate. It's also has more antioxidants! I can never have too many of those! Bring the truck in and fill me up! For you normal people out there just use a chocolate that's about 70 percent or higher. Most importantly of all---ENJOYYYYY!!!!

YEILD APROX. 12 MINI PEANUT BUTTER CUPS

WHAT YOU WILL NEED:

12 mini muffins cups

Large pot

Medium bowl

Wooden spoon

Small cookie tray

Freezer

INGREDIENTS:

100 grams 100% chocolate Ghiradelli brand

1/2 cup Organic eanut Butter

4 tbsp. Coconut Sugar

2 tbsp. Coconut Oil

A pinch of salt (4 clicks) Couple drops pure vanilla

PREPERARTION:

  1. First melt the chocolate. Do this buy filling a pot with approximately 3-4 inches of water. Set it on medium heat with place a glass bowl in the middle of the pot. Place you're chocolate squares in the medium bowl with 1 tablespoon of coconut oil. Allow it to melt completely. Stir, occasionally, to incorporate the chocolate with the coconut oil. Once it's completely melted, add your 4 tablespoons of coconut sugar and mix until completely blended. Turn off heat and leave it bowl on the pot to keep warm.

  2. In a small bowl, scoop out 1/2 cup of peanut butter and add in 1 remaining tablespoons of melted coconut oil. Mix well to incorporate and set aside.

  3. Line a small cookie tray with muffin or cupcake liners. With a spoon, scoop in a little melted chocolate to cover the bottom of each liner. Should be a little less than a teaspoon. Place in the freezer for about 3-4 minutes to let the chocolate set. Add about a teaspoon of your peanut butter and coconut but oil mix to each liner. Than, scoop more melted chocolate to cover the top, about 1.5 teaspoons.

  4. Return to the freezer for about 45 minutes until serving. Try and keep your cookie tray flat so that your cups settle evenly.

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BBQ Sauce/Marinade

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BBQ Sauce/Marinade

Packaged BBQ sauces tend to have a lot of preservatives and or sugar. So, I wanted to create something similar to a BBQ sauce/marinade. But, without all the extra junk. Usually, I use Coconut Oil with this recipe. I replaced it with Avocado Oil for this time to test the marinade out as I really wanted all the flavors of the spices to come out.

Avocado Oil is so clean tasting that it allows you to really taste whatever you are using it on and/or the spices used. Feel free to substitute with Coconut Oil, though. I alternate.

If using it to cook, in pressure pot add, or slow cooker. I add, 1 jalapeno, 1/4 a white onion cut in wedges and about 1/4 cup of water.

Once ready, shred the meat add another portion of the recipe below. Mix in and cook for 10 more minutes in a pressure cooker. I'm not sure of the times for a traditional slow cooker. My best guess would be a couple hours before it's fully ready.

Most importantly, ENJOYYY and Happy Mothers Day weekend!

WHAT YOU WILL NEED:

Medium Bowl

Fork

INGREDIENTS:

4 tablespoons Avocado Oil

4 Tbsp coconut sugar

2 tbsp apple cider vinegar

2 heaping tbsp chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon salt

PREPARATION:

Combine all the ingrediants together and enjoy! That's it. Simple. Flavorful. My favorite marinade thus far!

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GLUTEN FREE CROQUE MONSTER

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GLUTEN FREE CROQUE MONSTER

One of many of my fav Parisian must haves is called the "Croque Monsieur." The Croque Monsieur is the French's version of a grilled cheese sandwich. Fresh made bread, Gruyere cheese, French Ham, Mustard, fried in butter usually, with a little flour. Being gluten free, that combo does would not go down so well, for me. So, I created the gluten free, and butter free version. If you do not have a hard time with butter by ALL means use a real French imported butter instead of coconut oil is this recipe.

The CROQUE MONSTER gives the original a good run for its money. I personally like this version better. But, then again it’s been over 15 years since I could stomach a real one. The only big noticeable difference is that the gluten free bread is not as crunchy and fresh baked tasting as real fresh baked bread.

I used a Gluten Free bread made by Essential Baking Company for this one. You can find it at Costco.

The CROQUE MONSTER was born after an texting auto correct mishap that quickly became infamous! Now, these little monsters are making there way int kitckens across the country!

If you want to make a large portion, like a handful of sandwiches at once, you can bake them. Place them all on a baking tray, with a Parchment Sheet, at 375 F for approx. 10 to 15 minutes. Make sure to flip them once halfway through, though. It’s not the same. But, its faster and fairly close.

WHAT YOU WILL NEED:

Frying Pan or Skillet

Medium Sized Bowl

Knife

Spatula

INGREDIENTS:

1 Egg

2 tbsp. Coconut Flour

1 tbsp. water

1 thick slice of Gruyere Cheese

Pinch of Salt

Pink of Pepper

Extra Virgin Coconut Oil

1 Thick Slice French Ham (Or Regular Ham if you cant find French)

PREPARATION:

  1. Heat a well-coated heavy bottomed frying pan/skillet, on medium heat, with Coconut Oil, until hot.

  2. While your pan/skillet is heating… Using a knife spread a fair amount of Dijon Mustard on the inside of one slice of bread.

  3. Place a slice of ham, and a slice of cheese onto your other slice bread.

  4. Lay the Dijon mustard slice on top of your ham and cheese. Put aside.

  5. Beat egg and water, a pinch of salt, and a pinch of pepper in a medium sized bowl.

  6. In another Medium bowl, put 2 Heaping Tbsp. Coconut Flour.

  7. Using tongs, dip your sandwich into the egg mixture turning over several times, to coat thoroughly.

  8. Transfer your sandwich to your Coconut Flour Mixture bowl. Roll it, flip it, and coat it.

  9. Check on your heating pan/skillet. You will know it is ready when the surface glistens and shimmers. You can try adding a small piece of food, even a small piece of garlic; it will sizzle immediately when added to a heated skillet that is ready.

  10. Using tongs, place your sandwich in the middle of your pan/skillet.

  11. Let it fry for a little less than 3 minutes, on each side, before flipping. If you like a thickly coated frying feel free to add coconut oil to each side.

  12. Serve immediately.

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LIME CARROT SALAD

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LIME CARROT SALAD

Back to basics!!!

This one is a super simple, refreshing, and healthy side go to and/or snack. I came up with it, randomly, like most of my recipes. I happened to have a bunch of limes and carrots, I told you I’m totally random— So, I thought-- "I wonder what would happen if I combined the two?" I tasted it and then thought, yes, but needs a little salt! And this perfection of a refreshing treat was born. I hope that you enjoy it as much as I do! It's a perfect sun shining refreshing treat! It would go perfect with a side of watermelon salad, as well. I'll share that one when the temperatures start to rise.

YEILDS ONE SIDE SALAD...

INGREDIENTS:

2 limes

1/2 tsp ground himalyn salt

WHAT YOU WILL NEED:

Food processor

Knife

Cutting board

PREPARARTION:

  1. Using a food processor with a grater attachment. Grate 2 large carrots.

  2. Squeeze two small limes.

  3. Combine ground carrots, lime juice, and salt thoroughly.

  4. Enjoyyyy!

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WILD ARUGULA, GOAT CHEESE, CASHEW, CELERY, RADISH SALAD

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WILD ARUGULA, GOAT CHEESE, CASHEW, CELERY, RADISH SALAD

Since, so many of you have been asking for me to post my salad pairings--I will start posting them on the site as well as Instagram.

Pair it with your favorite dressing and protein and enjoy!

YEILDS ONE SALAD...

WHAT YOU WILL NEED:

Large Bowl

Knife

INGREDIENTS:

2 cups Wild Arugula

1/4 Cup crumbled Goat Cheese

1/4 cup Raw Cashews *(I used coconut cashews from Trader Joes in the above pic.)

2 stalks celery, cut

1 bunch radishes, cut

PREPERARTION:

  1. Throw approximately 2 cups of wild arugula into a large bowl.

  2. Add your dressing. Mix and combine thoroughly.

  3. Cut your celery, and radishes and toss into the bowl.

  4. Add 1/4 cup of crumbled goat cheese and 1/4 cup of cashews.

  5. Voila! Your salad not only looks nice. But, it's also ready to eat.

I separated the ingredient’s, in the above example, so that you could better see all of the ingredient’s. You are welcome to serve it that way, as well, and zigzag your dressing on top.

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CORRIANDER CARNE ASADA

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CORRIANDER CARNE ASADA

YIELD APRX 2-4 SERVINGS...

WHAT YOU WILL NEED:

Instant Pot/Pressure Cooker Large flat platter Medium bowl Fork Knife Can opener Saran wrap

INGREDIENTS: Meat marinade 2lb Grass-fed Shoulder Chuck Roast 4 tbsp. Avocado oil 4 tbsp. Unrefined Extra Virgin Coconut Oil
1 lemon 1 heaping tbsp. chili powder 3 tsp. cumin 2 tsp. coriander 1 tsp. Himalayan pink salt 2 capfuls apple cider vinegar 1 tbspn coconut sugar optional

Cooking 24 ounce can Organic Fire roasted tomatoes (BPA lining fre 3 limes 2 zucchinis, sliced 1 Japanese Sweet Potato, Sliced 1 elephant clove of garlic, minced
1 clove 1.5 bunches of cilantro, sliced 1/2 habanero chili, minced 1/2 large white onion, cut into wedges

PREPERARTION:

  1. Combine Avocado Oil, Coconut Oil, Lemon, Chili Powder, Cumin, Coriander, Himalayan Salt, *Coconut Sugar, and Apple cider vinegar in a medium bowl. Mix until thoroughly combined. Put aside.

  2. Place 2 lbs. of Chuck Roast into a medium size platter. Use a knife to poke holes across your meat, on both sides. This will allow the marinade to get into the meat.

  3. Pour half of your marinade onto your meat and massage it in. Flip and repeat. Then flip again and massage some more. Zigzag drizzle one more dose of coconut oil atop your meat. Cover and refrigerate for 24-72 hours.

  4. Pour half of your Fire Roasted Tomatoes into the bottom of your pressure cooker bowl. Place your clove in the middle of the mixture. Then, throw in your Wedged Onions, Zucchini, Sliced Japanese Sweet Potatoes, and half of your Cilantro. Place marinated meat into pot. Squeeze your 3 limes on top of your meat. Top with, minced Habanero chili, minced Garlic. Seal your pot.

  5. Set your pressure cooker on the meat option or at a constant high pressure for 60 minutes.

  6. Voila Coriander French-Mex Carne Asada for everyone. You can serve as tacos, with romaine lettuce salad (my fav.), or serve over veggies with rice and beans.

  7. I recommend making an extra portion of the marinade to pour on top of your carne asada before serving! Makes it extra delicious!!!

  8. Enjoy. Enjoyyyyy!

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CUMIN, DILL, LEMON SAUCE

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CUMIN, DILL, LEMON SAUCE

Sauces, and seasonings are everything. A nice flavorful sauce makes all the difference and can transport your cooking to another place and time.

This particular sauce can be used with red meat, chicken, fish, and even vegetables—pretty much anything. You can use it as sauce and/or as a marinade.

I personally like to use it as marinade and again on my finished dish. It adds an extra fresh explosion of flavor.

It’s particularly good with Lamb!!! It adds a nice Moroccan influence to the dish.

WHAT YOU WILL NEED:

Medium/Small Bowl

Spoon

INGREDIENTS:

4 tsp. lemon

4 tbsp. avocado oil

3/4 tbsp. extra virgin olive oil

3/4 tbsp. apple cider vinegar

2 tbsp. cumin

2 tbsp. dill

1/2 tsp. ground Himalayan

*optional 1/2 teaspoon of granulated garlic

PREPERARTION:

  1. Combine all the ingredients in a medium small bowl and mix.

  2. Voila. All done. It’s that simple.

If you would like to thin add out the consistency add 1-2 more tablespoons of Avocado Oil. It will give it more of a dressing consistency.

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