These little morsels are vegan, gluten free, paleo, and super yummy. Magpie and I made a batch to bring to our friends’ New Years Eve party and they were a big hit! They’re easy to put together, and once you have the ingredients in your […]
Because sometimes you feel snacky.
Because sometimes you feel like your sweet tooth is biting you, really hard, and you want to make a rational choice. One that doesn’t leave you feeling gross 10 minutes later due to a big-ass glucose spike followed by the telltale sugar crash.
From wikipedia: A sugar crash or glucose crash is the fatigue after consuming a large quantity of carbohydrates, also known as reactive hypoglycemia. It is variously described as a sense of tiredness, lethargy, irritation, or hangover, although the effects can be less if one has undertaken a lot of physical activity within the next few hours after consumption. The alleged mechanism for the feeling of a crash is correlated with an abnormally rapid rise in blood glucose after eating. This normally leads to insulin secretion (known as an insulin spike), which in turn initiates rapid glucose uptake by tissues either accumulating it as glycogen or utilizing it for energy production. The consequent fall in blood glucose is indicated as the reason for the “sugar crash”.
Well darling, nobody wants that.
Try making a batch of these next time the sugar beast comes calling. The combination of peanut butter and coconut provides a healthy dose of fats, and a little protein to boot. The trivial amount of honey or maple gives it a delicious flavor, totally worth the little bit of sugar it adds to the recipe.
- 1/3 cup organic chunky peanut butter (I really like valencia peanut butter, other nut butters work fine too)
- 1/3 cup plus 1 tablespoon unsweetened shredded coconut (this brand is nice, fine shreds as opposed to larger)
- 1 teaspoon raw honey or maple syrup (go for local raw honey to get the anti-seasonal pollen allergy effects)
- 1/4 teaspoon pure vanilla extract
- pinch salt (more or less to taste, I like the salty/sweet combination)
- extra coconut shreds for coating the little love bombs
Mix all ingredients together except the extra coconut, roll into half inch balls, then coat them with extra coconut. You may need to wet your hands a few times to keep the mixture from sticking to your hands as you roll them up… Bombs away!
Enjoy some now, and store the rest in an airtight container.
Iodine is an essential mineral mainly recognized for its effect on maintaining proper thyroid function. Our bodies do not produce iodine so we must get it from external sources. Iodine deficiency can manifest physically with a range of symptoms including fatigue, lethargy, depression, even elevated cholesterol, and […]
I needed something to nourish a hungry body with an upset digestive tract on a chilly, rainy evening, and did not want to venture out to the store for ingredients. This soup did the trick. A light meal, comforting to the belly, rich with nutrients, and […]
You know you’ve got a good recipe when your kiddo requests your homemade berry pancakes and has no idea they’re “paleo”, “grain free” or “gluten free”. These little morsels cook up just like a regular pancake and they taste ah-maze-zing. we usually make blueberry pancakes but today we added black capped wild raspberries which grow like weeds around here in the summer. Fresh or frozen berries, both work perfectly.
I make up a batch of the dry ingredients and always have it on hand. Just add your wet ingredients and into the skillet they go!
DRY INGREDIENTS MIX:
- 3/4 cup almond flour
- 3/4 cup cassava flour
- 2 tablespoons coconut flour
- 3 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon unbleached sugar (omg yes real sugar!)
Sift the almond flour through a fine sieve to remove clumps, add remaining ingredients, mix well, and store in an airtight container.
MAKE SOME PANCAKES!
this will make about 16 silver dollar size
- 1 large egg
- 1/2 – 3/4 cup almond milk or coconut milk
Note: This part you’ll have to adjust to your liking, depending on the actual size of your eggs and how thick or thin you like your pancakes
Crack the egg into a mixing bowl. Add milk, whisk until well blended.
Start by adding 1/4 cup of the dry mix and whisk together. Check consistency. If it’s runny enough to dribble off the whisk the batter will spread in the skillet and you’ll end up with thin pancakes, which can be delicious. We like our batter thicker, to make silver dollar pancakes (little ones that puff up nicely). Add more dry mix a little at a time and whisk again each time, until you get a consistency that looks like it will hold together well when you put spoonfuls in the skillet. Add a couple handfuls of berries, stir in gently.
Heat about a tablespoon of coconut oil, ghee or bacon fat in a large cast iron skillet or ceramic-coated nonstick skillet over medium heat until shimmering. Drop spoonfuls of batter in, with enough space between for them to spread just a little bit. Let them cook until you can see the bottom side is getting browned. Gently flip and cook one more minute. Serve hot how ever you like your pancakes. We like them with little tiny pats of butter on each one (I know, we’re serious about enjoying our pancakes), and a drizzle of maple syrup or honey.
add walnuts or pecans to the batter, top with sliced bananas
chopped dark chocolate and hazelnuts, top with honey and a squeeze of fresh orange
plain pancakes topped with bananas, cinnamon, whipped cream and a drizzle of honey
chopped dark chocolate in the batter topped with fresh strawberries and whipped cream
oh the possibilities….
If you make more than you’ll eat, just store the rest in an airtight container in the fridge. To reheat, arrange them in a single layer wrapped in foil and put in a hot oven for a few minutes, just until warm.
A variation of an Indian recipe I used to make for a client in Santa Barbara.
Easy to put together with just a handful of ingredients and will warm your belly on a chilly spring evening. I always make enough for leftovers, it freezes and thaws beautifully!
2 lbs lamb stew meat
2 medium yellow or white onions, diced
2 heaping tablespoons whole seed mustard (or regular ol’ spicy brown mustard)
2 teaspoons ground cumin
2 1/2 teaspoons granulated garlic
1 1/2 teaspoons salt
fresh ground black pepper to taste – try tellicherry pepper
2 cups water
In a large, non stick skillet (there are “safer” non stick varieties) heat a portion of the ghee or coconut oil and brown the pieces of meat on all sides, in batches, taking care not to crowd the pan. You want enough space between each piece to allow for good browning. Too crowded and we end up releasing all the juices, instead of getting a good sear on the outside. Set the seared meat aside.
In a large, non stick skillet, heavy bottomed pot (I use my enameled cast iron pot) heat the remaining tablespoon of ghee or coconut oil on medium heat till it begins to shimmer. Add diced onion and sauté until lightly browned, 3-4 minutes.
Add the lamb, and the remaining ingredients, still to combine well, turn heat to low, put the lid on and let it slowly simmer for about 2 hours. Add more liquid as needed. You can cook it in the oven at 325 instead, if you don’t want it simmering on the stove, just make sure your pot and lid are oven proof.
Serve with basmati rice, cauliflower rice, or a baked sweet potato, and a handful of chopped fresh cilantro.
This is a great meal when you don’t want to spend too much time cooking/cleaning up. Just cut up your vegetables, grab a package of sausage from the freezer and throw it in a hot oven! 40 minutes later dinner is served.. 1 pack frozen […]