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Mini Meringue Brownie Cupcakes

Perfect for holiday treats!

This is just a play off a brownie recipe I found from “southbeachprimal” and made them into mini brownie cupcakes with a little meringue on top. I like that they are small so I can eat more than one and not feel too bad. You can make these into regular cup cakes or just into a pan of brownies, but I thought these would be cute to bring for Xmas eve dinner. Of course I probably eat all the cookies and pie’s, but just in case I feel like being somewhat healthy tomorrow- there are these!

There are a few parts to these, the brownie, the chocolate drizzle, and the meringue.

Ingredients for brownie
* 1 cup almond flour
* 1/2 cup arrowroot powder
* 1/4 cup coconut flour
* 1/2 cup unsweetened cocoa powder
* 1 tsp baking soda
* 1 tsp cinnamon
* 1/2 tsp sea salt
* 4 eggs
* 1/2 cup honey, or agave syrup, or maple syrup
* 1/4 cup coconut oil
* 1 tsp vanilla extract
* 1/2 cup Enjoy life chocolate chips

Meringue topping:
* 2 egg whites
* squeeze of lemon
* 1/4 cup of honey or less
* 1 tsp vanilla extract

Chocolate drizzle
*1/4 cup enjoy life chocolate chips
*2 Tbls coconut milk

Directions:
1. Mix all the dry ingredients together well. Once those are mixed, combine all the wet ingredients in a dish, mix together completely, then pour into your bowl of dry ingredients. I put all mine in a food processor and let it do its thing, but you can put in a bowl and use a hand mixer too. When ingredients are completely mixed together, add the chocolate chips.
2. Spoon about a tablespoon into mini cupcake liners and bake at 350 for about 10-12 minutes. Make sure you don’t overbake them, so check them around 9 minutes. Nothing worse than a dry brownie! Let cool for about 10 minutes in the fridge.
3. Take your chips and coconut milk and microwave them for about 45 seconds. When mixed together, drizzle with a spoon over your mini brownies. Put in the fridge again to let cool while you make your meringue.
4. Take your egg whites and squeeze of lemon and vanilla extract and whisk together with a hand mixer on high. When they form into little peaks you will want to add your honey. Wait! First microwave your honey until its bubbling. Then slowly pour into the egg whites while you are mixing away. They should look nice and shiny and stiff. Take your cupcakes out of the fridge and spoon little peaks onto them.
5. Put them all on a baking sheet and put your oven on high broil. Watch them closely because you only need to set in there less than a minute and they will get nice and brown on top.

There you go! Cute little brownie cupcake meringue treats!

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Posted by on December 24, 2013 in Desserts

 

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Paleo zucchini boats

Zucchini boats! Yum! I haven’t posted many recipes on here lately because I’ve actually been using a ton that I have already created that are on this blog. So here’s. little something new and easy that’s very simple to whip up.

Ingredients:
*6 large zucchini’s (depends on how many you are feeding. 2 per person seems good)
*1 lb ground beef
*1 cup chopped mushrooms
*1/2 red onion chopped fine
*1-2 cloves of garlic
*low sugar spaghetti sauce
*Some oregano, salt and pepper

Directions:
1. Start by chopping your vegetables and sauté them in a little olive oil.

2. With a melon ball scooper, take out the insides of the zucchini’s. I cut a small slice on one side and then scoop from there. Chop up all of the insides and add to the sauté pan. Add oregano and some salt and pepper.

3. While veggie’s are cooking, add in your ground beef and cook until done. Drain any of the excess fluid.

4. Add about a cup of the spaghetti sauce to the mixture and let simmer.

5. If you want your zucchini boats to be a little softer, then you would put then into boiling water for about 2 mins. I didn’t and they came out a little crunchier which was still delicious.

6. Now fill your zucchini boats with the mixture and put inside a casserole dish. Top with more of the spaghetti sauce and bake for about 15-20 mins at 350.

7. Serve with a quick side salad and you’ve got yourself a great meal!

I’m thinking this can be done more Mexican style too, ground beef with seasoning, salsa on top, etc. I’ll try that way next. Enjoy!

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Posted by on September 8, 2013 in Beef, Dinner, Lunch, Sugar Detox approved!

 

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Paleo Chicken Satay Skewers w/ “Peanut” Sauce & Watermelon, Cucumber, & Mint Salad

chicken-satay-peanut-sauce-1I woke up this morning thinking of dinner. Not sure if that is a good thing or a bad thing! But I know it’s going to be a beautiful day outside and a perfect night to barbeque on our new BBQ. That thing is awesome! (Thanks Joe’s folks for the move in present!), so I mentally thought of my list for the farmers market today…

Anyhow, we usually BBQ steak or burgers, but I wanted to do some kind of chicken. I remembered this recipe I posted a long time ago for a “peanut” sauce and it is honestly one of the best sauces I have ever made. So what better to go with this sauce then chicken satay skewers! I also have a ton of watermelon in the fridge because I made a paleo watermelon lime sorbet last night (it’s freezing now, but I will post later), so I found a recipe for a watermelon & cucumber salad. So I am pretty excited about meal time. My folks are coming to visit in a few weeks so I always like to make really good dinners for them and I think this may be one!

Ingredients:

Chicken Satay & marinade
* 1/2 can full fat coconut milk
* 1 1/2 tbsp. fresh ginger, grated
* 1 tbsp. minced garlic
* 1 tbsp. curry powder
* 1 tsp. salt
* 2 lbs chicken strips or breasts cut into strips

1. Mix together coconut milk, ginger, garlic, curry powder and salt.
2. Pour on top of chicken strips and make sure everything is coated with the marinade.
3. Cover and refrigerate at least an hour, but the longer you marinade the better!
4. Thread the chicken onto wooden strips (Make sure you soak the strips in water so they don’t burn on the BBQ)
5. Cook for about 10-15 minutes until lightly brown.

“Peanut” Sauce:
* 1/2 cup almond butter
* 1/2 cup apple sauce (Make sure to look for sugar free or organic raw apple sauce. They can be PACKED with sugar)
* 1/2 cup coconut milk
* 1 1/2 tbsp. fresh ginger, grated
* 2 crushed garlic cloves
* 1/2 lime juice
* chili oil if you want a kick!

1. Mix all ingredients together in your food processor until creamy and you are good to go!

Watermelon, Cucumber, Mint Salad:
* 2 cups watermelon, diced
* 1 cucumber, diced or sliced
* 1/4 red onion, thinly sliced
*4-5 tbsp. mint, minced
* 3 tbsp. olive oil
* 2 tbsp. red wine vinegar
* salt/pepper to taste

1. Combine all fruit, veggies, and mint together
2. Combine the olive oil and vinegar together and pour on top of salad. Mix together.
3. Garnish with some of the mint. DONE!

Now you have your perfect, healthy, summer BBQ dish and salad.
Props to PaleOMG, Paleo Foodie Kitchen, and myself for the recipes…

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Posted by on July 21, 2013 in Appetizers, Chicken, Dinner, Salad, Sauces

 

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Paleo Granola Crunch

imagesCAOD6X0KThis is so good! My friend Kyna turned me on to this and brought me a little container of it. This was from Civilized Caveman website. Loved it! I ate it like a trail mix kind of treat, but it’s great as cereal with a little almond milk on top… delish! Also the recipe makes a pretty decent sized batch so it will last you a while. This one is a must try!

UPDATE! Make sure to watch your granola to make sure it doesn’t burn! I have now heard of a few burned batches! After the first 10-15 minutes make sure to check!

Ingredients:
*1/2 cup raw sunflower seeds
*1/2 cup raw pumpkin seeds (pepitas)
*1 cup almond meal
*1 cup shredded unsweetened coconut
*2 cups chopped or slivered almonds
*1/2 cup raw organic honey
*1/2 cup coconut oil
*2 tbsp unsweetened cocoa powder
*1 tsp vanilla
* cinnamon to taste

1. Preheat oven to 325.
2. In a large bowl combine all the dry ingredients and mix well
3. In a seperate bowl combine all the wet ingredients and microwave for about 30 seconds just so its easier to pour and mix together.
4. Once warm, pour slowly while stirring into your dry ingredients. Mix with a fork and make sure that everything is completely coated.
6. Place your mixture into a foil lined baking sheet. I put it all on one sheet, but there is a lot of this stuff, so you can easily use 2 baking sheets and fill them. Spread evenly and thin. Bake in over for about 25 minutes.
7. Remove from oven and stir around to make sure nothing burns. Put mixture into bowl, mix around and then return to the pans. Cook for another 5 minutes.
8. Remove and let cool. It taste better when its cold and also develops its crunchiness as it cools.
9. Eat as a trailmix (Can add in some raisins or currents) or pour some almond milk on it and have for breakfast.

DELISH!

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Posted by on April 28, 2013 in Breakfast

 

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Paleo Baked Talapia with sautéed Zucchini and Dill

Lemon-dill-soup-9236So this post is dedicated to Molly. She told me the other day she loves looking at my blog for recipe ideas BUT… Can I please add more seafood? So I decided to branch out and try a fish I have never cooked before. Talapia. It was fine. I don’t really know a whole lot about white fish, so if there is a better white fish to cook like this – please – suggestions welcome!

The real star of this dish is the sautéed veggies. I love this combo of veggies with dill together. Delish!! This is a must have side dish to serve to guests.

Ingredients:

* 2 talapia fishes or other white fish pieces
* fresh dill
* olive oil
* seasoning of your choice
* juice of 1 lemon

* 2 small zucchini’s
* 2 small yellow zucchini’s. I forget the official name of them
* 1 small white onion
* fresh dill
* salt/pepper

1. Make little boats with aluminum foil that you will put your fish in. Coat the bottom with a little olive oil.

2. Add your fish, drizzle with olive oil, squeeze a ton of lemon, and add a ton of fresh dill and seasonings to it.

3. Close up tight, put in the oven at 375 for about 15 minutes or until the fish is completely white and not transparent.

4. While your fish is cooking slice up your yellow and green zucchini’s and cut your onion into slices. Add these to a sautéed pan with some olive oil.

5. Chop up your fresh dill and add this to the veggies along with some salt and pepper. I have this amazing ‘Thai salt’ that I use and is so good. Don’t overcook these or they will get mushy. About 5-7 minutes. The more dill the better. I’m sure you can use dry, but fresh really makes this pop.

Unwrap fish, serve veggies, and enjoy!

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Posted by on April 21, 2013 in Dinner, Seafood

 

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Chocolate coconut banana pudding

Chocolate-banana2This is really similiar to the one I posted a few days ago…

I changed the recipe in this one a little bit so there is no added sugar (honey).

* 1 Can of Coconut Cream
* 1 banana (this is taking the place of the honey)
* 2 TBLS unsweetened cocoa powder
* 2 TBLS nut butter (Almond, sunflower seed, cashew- your choice)

Add to a food processor and blend until creamy smooth and no banana chunks. Refrigerate for 1-2 hours.

After you refrigerate, just add cut up strawberries, blueberries, and shredded coconut! Satisfies any sweet tooth or dessert craving.

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Posted by on April 6, 2013 in Desserts

 

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Paleo Stuffed Chicken Breasts w/ Bacon, Mushrooms, Artichoke hearts, and Spinach

chicken-breastThis is kind of a left over type of meal. Just see what you have left in the fridge after your week of meals, sautee it all together, and then stuff it into the center of a chicken breast! Serve with a side of roasted brussell sprouts and you are good to go!

Ingredients:

* 2 chicken breasts
* 4 slices of bacon- chopped up
* 2 cloves of garlic
* about 6-8 oz of chopped mushrooms
* Half a jar of artichoke hearts chopped up
* couple handfulls of spinach

1. Chop up your bacon into bite size pieces. You can cook the bacon and then chop, but I think its easier this way. Cook until nice and crispy and take out of pan and onto a paper towell.

2. Keep the bacon fat in the saucepan and add your chopped garlic. After just a minute, add your chopped mushrooms and cook unitl soft. Add your chopped artichoke hearts. Throw in your spinach and when the spinach is wilted and everything is combined together your ready to stuff!

3. Take your chicken breasts and cut them in the middle so you create a pocket. Stuff the mixture inside and then close them with toothpicks.

4. Cook at 375 for about 30 minutes. That’s it!

5. Serve with any vegetable- I prefer roasted brussels. I would have put bacon in the brussels but its already in the stuffed chicken. But if you dont mind bacon overload- throw that in with the brussels. Delish!

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Posted by on April 5, 2013 in Chicken, Dinner

 

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