No Bake! Coconut Carmel Cookies

Coconut Caramel Cookies
grain-free, gluten-free, egg-free, nut-free,
dairy-free, caffeine-free & sugar-free
~Paleo-, GAPS-, & SCD-friendly!~

Here's a simple and delicious recipe that is super easy to make. You don't even need to bake them! This recipe is sugar-free and is therefore appropriate for the REAL Food Challenge and Digestive Health with REAL Food protocol. It's also perfect for the Paleo, GAPS & SCD diets.

The addition of ghee (clarified butter) gives these "cookies" a natural caramel taste bringing a natural sweetness that pairs well with the taste of coconut. You can also add more seasonings like cinnamon, vanilla extract or unsweetened cocoa powder if you want. 

Here is what you will need:

• 1/3 cup coconut butter
• 1/2 cup unsweetened shredded coconut
• 2 TBSP ghee (on amazon or make it yourself!)

Here's how to prepare your Coconut Caramel Cookies:

1. Mix all the ingredients together. If the coconut butter is too hard, put the jar in a big bowl of hot water for a few minutes.
2. Once mixed, press the cookie mixture into 12 silicone muffin tins.
3. Put in the fridge for at least 1 hour.
4. Enjoy! 

Paleo-, GAPS- & SCD-friendly! (Per one of the comments from this original sight: It's easy to make coconut butter at home if you have a Cuisinart - you can find recipes online, but it's simply coconut flakes (unsweetened) processed in the Cuisinart for about 10 minutes, until creamy. Store at room temp.)

Hot Chocolate with Coconut Whipped Cream

Another hot chocolate recipe!  The last hot chocolate/coffee combo that I  posted here is wonderful and one of my new favorites but I thought this might be one for the kiddos.

Hot Chocolate with Coconut Whipped Cream

Prep time

15 mins

Total time

15 mins

Author:GI 365

Serves:4 servings, about 6 ounces each with whipped cream

Ingredients

• SYRUP:
• 2 Tablespoons maple syrup (Grade A)
• 1 Tablespoon cocoa powder
• HOT CHOCOLATE:
• ¼ cup cocoa powder
• ¼ cup maple syrup (Grade A)
• 1 cup coconut milk (from the can)
• 1 cup water
• pinch of sea salt
• 1 Teaspoon vanilla
• WHIPPED CREAM:
• cream from 1 can refrigerated coconut milk
• 2 Tablespoons maple syrup (Grade A)

Instructions

1. In a saucepan, whisk together ingredients for the syrup over medium heat until just beginning to bubble. Pour into another container, (I use a squeeze bottle), and set aside.
2. Use the same saucepan for the hot chocolate. You can blend the hot chocolate ingredients in a blender until frothy or just whisk in the saucepan until hot but not boiling.
3. Spoon the coconut cream off from the top of the can, leaving the coconut water behind for another use.
4. In a mixer beat the coconut cream and maple syrup for 6- 10 minutes on high until fluffy like whipped cream.
5. If desired, use the squeeze bottle to paint stripes of chocolate on the glasses, fill with hot chocolate, top with whipped cream and additional chocolate syrup.
6. Serve immediately.

Notes

I like to make hot chocolate with the coconut milk out of the can because it is much more flavorful than the carton version. Almond milk is also delicious, I just used coconut milk to keep the flavors the same as the whipped cream.

This recipe was first posted byGI 365 | Gourmet Innovations.All content is Copyright Protected – ©2013 – 2014 GI 365. All Rights Reserved. This content is licensed under aCreative Commons Attribution-ShareAlike 3.0 Unported License

*You may only re-publish this recipe with attribution to this post. Feel free tocontact mewith any questions*

Read more:Hot Chocolate with Coconut Whipped Cream - Food | GI 365GI 365http://gi365.info/food/hot-chocolate-with-coconut-whipped-cream/#ixzz2pxE4x9Nj
THIS CONTENT IS COPYRIGHTED © 2013 GI365. All Rights Reserved - PLEASE FEEL FREE TO SHARE THIS CONTENT, JUST DON'T DELETE THE ATTRIBUTION LINKS PLEASE - GI 365 | Gourmet Innovations - A Food, Adventure, and Lifestyle Blog
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Citrus Quinoa Salad

Looks like lunch to me!

Citrus Quinoa Salad with Avocado and Pomegranates

 

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author:GI 365

Serves:4-6

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 Teaspoon sea salt
• Salad:
• 2 oranges, peeled
• 1 grapefruit, peeled
• 2 avocados
• 1½ cups pomegranate arils 
• Cilantro Orange Dressing:
• ½ cup loosely packed fresh cilantro
• 1 orange, peeled

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Instructions

1. Rinse the quinoa thoroughly, then place it in a medium sauce pan. Add the water and sea salt. Bring to a boil, then lower to a simmer and cook until tender and fluffy, about 20 minutes. Remove the quinoa from the heat and cool in the refrigerator for at least 1 hour before combining it with the rest of the salad.
2. Break the oranges and grapefruit into sections and slice the sections crosswise into bite sized pieces.
3. Peel, pit, and cut the avocado into bite sized pieces as well.
4. For the dressing, break the orange up into sections and place it in a blender. Add the cilantro and blend on low to medium until well combined with small pieces of cilantro remaining.
5. Combine the citrus, avocado, pomegranate arils, and quinoa in a large bowl. Pour the dressing over the top and mix to combine.
6. Serve immediately.
7. If you’re keeping the salad for more than just one day, add the avocado as needed. After 2-3 days the pomegranates will turn the quinoa purple, but the salad still tastes delicious!

Notes

I find it much easier to make the quinoa the day before. That way, when I’m ready to make the salad, it’s already done!

This recipe was first posted byGI 365 | Gourmet Innovations.All content is Copyright Protected – ©2013 – 2014 GI 365. All Rights Reserved. This content is licensed under aCreative Commons Attribution-ShareAlike 3.0 Unported License

*You may only re-publish this recipe with attribution to this post. Feel free tocontact mewith any questions*

Read more:Citrus Quinoa Salad with Avocado and PomegranatesGI 365http://gi365.info/food/citrus-quinoa-salad-with-avocado-and-pomegranates/#ixzz2pxB98RDU
THIS CONTENT IS COPYRIGHTED © 2013 GI365. All Rights Reserved - PLEASE FEEL FREE TO SHARE THIS CONTENT, JUST DON'T DELETE THE ATTRIBUTION LINKS PLEASE - GI 365 | Gourmet Innovations - A Food, Adventure, and Lifestyle Blog
Under Creative Commons License:Attribution Share Alike
Follow us:@GI_365 on Twitter|GI365 on Facebook

Cheddar Onion Buscuits

One more post for tonight.  I am a recipe freak, I may have an addiction.  Is there a 12 step for this?

Ok, so you need a biscuit?  Try these:

Cheddar and Onion Biscuits

Cheddar & Onion Biscuits (makes 8)

*adapted from Satisfying Eats

• 1/4 cup very finely ground almonds
• 2 green/spring onions, finely chopped
• 1 tsp baking powder
• 2 tbsps coconut flour
• 1 clove garlic, minced
• 1/4 tsp sea salt
• 1/4 cup grated parmesan cheese
• 1/4 cup sour cream
• 1 egg, cold
• 3/4 cup sharp cheddar cheese, grated
• 3 tbsps butter, softened

1. Heat a tbsp of butter in a small pot and add the garlic and onion. Fry gently for a few minutes then remove from heat and let cool.
2. In a large mixing bowl, combine the almonds, coconut flour, salt, baking powder and cheeses. Stir well. Add the butter, sour cream, onions and the egg. Stir together until it forms a sticky batter.
3. Drop about a tbsp on a baking tray lined with grease proof paper until mixture is all used up (spacing them about 2 inches apart) and bake at 350 for 15 minutes.

http://thingsmybellylikes.com/2013/11/04/cheddar-onion-biscuits/#more-7441

Jalapeno & Garbanzo Burgers

This sounds yummy and I have to find a good use for those garbanzo's other than hummus.  This is worth a try.

Jalapeno & Garbanzo Burgers

Jalapeno & Garbanzo Burgers (makes 4)

• 2 cups cooked garbanzo beans
• 1 large jalapeno, finely chopped
• 1 clove garlic, minced
• 2 spring/green onions, finely chopped
• 1 tbsp mayo
• 2 tbsps lime juice

1. Mash the beans until a smooth paste and season well with sea salt and black pepper.
2. Stir in the other ingredients then move the mixture to the fridge to chill for 20 minutes.
3. Scoop out a small handful, roll into a ball then flatten to make a burger. Repeat until the mixture is all used up (this got me 4 burgers).
4. Grill/broil for 20 minutes, turning halfway through so each side browns.

http://thingsmybellylikes.com/2013/11/08/jalapeno-garbanzo-burgers/#more-6549

Cheesy Mixed Greens

I am trying to add a serving of veggies and/or fruit and a healthy dose of good fat to each meal.  I find that I am not hungry as often...that's a good thing.  I'm think I'm going to try this with just the spinach leaving out the kale and collard greens as I don't really like them but I do love spinach:)  Looks yummy to me!

Cheesy Mixed Greens (serves 2)

• 5 oz baby spinach leaves
• 2 large leaves curly kale, shredded (about 2 cups)
• 2 collard green leaves, de-stemmed and shredded
• 2 spring/green onions, finely chopped
• 4 oz cream cheese, softened to room temp
• 1 tbsp sour cream
• 1 clove garlic, minced
• 1/2 cup grated mozzarella

1. Combine the greens in a steamer and steam for minutes until wilted (if you don’t have a steamer, briefly saute in a frying pan). Transfer to a sieve and drain well (I put something heavy on them and leave for about 5 minutes to make sure the spinach in particular is entirely dry).
2. Mix the greens together with the cream cheese, sour cream, onion and garlic. Spoon into a small casserole dish.
3. Sprinkle over the mozzarella, bake at 375 for 20-25 minutes until brown on top. Serve immediately.

http://thingsmybellylikes.com/2013/11/22/cheesy-mixed-greens/#more-7562

Sweet Potato Falafel

Sweet Potato Falafel (makes 5)

• 1 large sweet potato, peeled and diced
• 2 cloves garlic, minced
• 2 spring/green onions, chopped finely
• 1 tbsp fresh coriander/cilantro leaf, finely chopped
• 1 tbsp coconut flour, sieved
• 1 tsp cumin
• 1/2 tsp paprika
• 1 red chili, de-seeded and finely sliced (keep the seeds if you like your falafel spicy)
• 1/2 tsp lemon zest

1. Place the sweet potato in a pot of water. Cover, bring to a boil and let simmer for 25-30 minutes until soft.
2. Drain the potato, season well and mash vigorously to a smooth mash.
3. Transfer to a mixing bowl and stir in the rest of the ingredients. Place in the fridge to chill for 30 minutes.
4. Heat the oil in a large frying pan. Scoop a generous tbsp of the mash and form into a patty shape. Place in the frying pan and fry for 2-3 minutes on each side until brown. Repeat until the mash is used up.

http://thingsmybellylikes.com/2013/10/21/sweet-potato-falafel/

Chocolate Fudge Frosting

Can you tell I have a severe sweet tooth going on?

Chocolate Fudge Frosting

 

Prep time

10 mins

Total time

10 mins

 

Author:GI 365

Serves:1½ cups

Ingredients

• 2 avocados, pitted and peeled
• ½ cup cocoa powder
• ⅓ cup honey or ½ cup Grade A maple syrup
• 2 Tablespoons cacao butter, melted

Instructions

1. Place all ingredients into a food processor fitted with the chopping blade.
2. Process until smooth, scraping down a couple of times.
3. Frost your cookies, cake, or simply eat by the spoonful!

Read more:Chocolate Fudge Frosting - Food | GI 365 Gourmet InnovationsGI 365http://gi365.info/food/chocolate-fudge-frosting/#ixzz2pCMEPVyu

Peppermint Mocha

Gotta try this one, too...

Been looking for a hot chocolate/coffee combo.  This one will give me a place to start.

(*See review below:)

Peppermint Mocha

Cook time

5 mins

Total time

5 mins

Warm up on a chilly day with this delicious peppermint mocha!

Author: Eliza @MellowMomma.com

: Drinks

Serves: 1

Ingredients

• ½ cup coffee
• ½ cup canned coconut milk
• ½ cup almond milk
• ½ Tbs honey
• 2 tsp unsweetened cocoa
• 3-5 drops pure peppermint extract

Directions

1. Brew your coffee.
2. In a small saucepan heat the raw honey on medium low heat.
3. Once the honey is melted add the cocoa and mix well until it is completely incorporated into a chocolate sauce.
4. Add the milk an mix well.
5. Add the coffee and mix.
6. Heat for another minute or two and pour into a mug!
7. You can drizzle a little more canned coconut milk on top and swirl. Enjoy!

http://www.mellowmomma.com/2013/12/06/peppermint-mocha/

photo courtesy mellowmomma

Review of this recipe:  This was so yummy...I may never have plain coffee again, okay, that's not true but here's the changes I made for my own personal preference.

1/2 cup coffee
1/2 cup coconut milk
1/4 cup cream
honey to taste
2 tsp carob powder
didn't try peppermint, yet! but I will:)

I placed everything in sauce pan except honey and heated it.  Carob doesn't like to dissolve well so you have to be sure it's all broken up before drinking it or you'll be drinking clumps.

Yum, so good!!

It's What's for Dinner; Cauliflower Tortillas (Paleo, gluten free)

Can't wait to give this a try!

I've been using a lot of Paleo recipes lately and have been trying out new things to replace some old fav's.  I love tacos and just about everything to do with tacos except the usually, unhealthy tortilla so, I thought this would be worth the try.

I found this recipe :  here

If you're unfamiliar with the process of "ricing" your cauliflower,  click on the link above, it will show you the steps in the recipe.

I'll have to get back to you on how it works out...I hope it's good!

Cauliflower Tortillas (Paleo, Grain Free, Gluten free)

4.8 from 21 reviews

Print

Prep time: 10 mins

Cook time: 17 mins

Total time: 27 mins

Serves: 6-7

Ingredients

• ¾ a head of cauliflower riced or 2 cups riced and packed
• 2 eggs
• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
4. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
5. As a note it will be a little bit runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7. Once they’re done place them on a wire rack to cool slightly.
8. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)

Notes

As it turns out Empowered Sustenance did a recipe that was similar to mine and she did it before me! I suppose great minds think alike. Also if you don’t know what to serve with these my favorite things that I’ve made with them so far are my Carnitas and Huevos Rancheros.