Month: February 2015

Raw Cashew Coconut Bites (Paleo/ Raw/ Gluten Free/ Dairy Free/ Refined Sugar Free/ Grain Free/ Egg Free/ Vegan/ No-Bake)

Lately I’ve been working a lot, well full time to be more accurate. Some times I find it difficult to get my goodies baked, let alone get new recipes done to put on here.

The weather here has been very cold and snowy. My oven and slow cooker have been working over time keeping us fed. Sometimes you need a recipe that not only does not require any cooking, but is also simple to make.

Note: Before you start this make sure that your coconut milk has been in the fridge overnight and your cashews have been soaking in water for at least 8 hours.

Raw Cashew Coconut Bites

These are not only a no-bake little treat, but also take no time at all to get made.

CashewCoconut Bites

Raw Cashew Coconut Bites (Paleo/ Raw/ Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Grain Free/ Egg Free/ No-Bake)

Crust:

1 1/2 c. pitted dates

1 1/2 c. almond meal

Filling:

1-400 ml. can of full fat coconut milk (I used 14%) Placed in the fridge overnight.

1 c. raw cashews (soaked for at least 8 hours)

1/2 c. pitted dates

2 Tbsp. maple syrup (honey if not vegan)

1/4 c. coconut oil

1 c. shredded unsweetened coconut

Soak 1 1/2 c. dates in boiling water for five minutes. Drain and put into food processor with almond meal. Put until mixed thoroughly. Once your mixture is done put 1 Tbsp into the bottom of a regular size muffin cups or 1 tsp. into mini muffin cups. (I line mine with papers or you can use a silicon muffin cups). Press mixture to cover bottom. Set aside.

Open coconut milk and drain off the water. Save the water for a different recipe. Drain and rinse cashews.  Place coconut cream, cashews and pitted dates into food processor. Pulse until pretty smooth.Add in maple syrup, coconut oil and coconut and pulse until mixed thoroughly.

Scoop coconut mixture into muffin cups. Let Cashew Coconut Bites set up in the fridge until firm for approximately four hours.

Raw CashewCoconut Bites

You will make approximately 18 regular size or 36 mini size. Store in the fridge for up to 5 days or in the freezer.

Shared On: Fat Tuesday, Tasty Tuesdays, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Health Vegan Fridays, Real Food Recipes, Mix It Up Monday, Free From Friday

Corn Bread (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Egg Free)

I work in the kitchen in a long term care facility. I see many different dishes that I would like to recreate, so that I can eat them. Every few weeks we serve beef chili and corn bread. Although I have been making beef chili and vegetarian chili for years, I had never made corn bread. Finally a few weeks ago, I decided to make my own corn bread and with a few tweaks here and there i am very happy with it.

Who doesn’t love to be able to dip some sort of bread into their chili. I know I do.

Vegan Corn Bread

 

Corn Bread (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Egg Free)

1 c. corn meal

3/4 c. gluten free flour mix

1/4 c. ground flax

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. xanthan gum

1/4 tsp. sea salt

1/3 c. coconut oil

1/3 c. maple syrup

1/4 c. unsweetened apple sauce

1 c. milk alternative

1 Tbsp. lemon juice

Preheat oven to 350 degrees.

In a medium sized bowl, whisk together corn meal, gluten free flour, flax, baking powder, baking soda, xanthan gum, and sea salt. Set aside.

In another bowl, beat together coconut oil, maple syrup, apple sauce, milk alternative and lemon juice. After completely mixed, add dry ingredients. Mix thoroughly.

Pour batter into greased 5 inch by 7 inch loaf pan. Bake for 40-45 minutes or until toothpick comes out clean.

Beef Chili & Corn Bread

 

Let sit for five minutes then remove from pan onto a cooling rack.

Shared On: Mix It Up Monday, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Real Food Recipes, Healthy Vegan Fridays

 

Valentine’s Day Chocolate Sweets (Gluten Free/ Dairy Free)

Valentine’s Day is on Saturday and I know that I’ll be making some of the things on this list. I love eating chocolate any time of the year, but especially on holidays!!!

Valentine's Treats

Valentine’s Day Sweets (Gluten Free/ Dairy Free)

Dark Chocolate Covered Strawberries

Dark Chocolate Covered Strawberries

Chocolate Caramel Cups

 

Chocolate Caramel Cups

Valentine's Cupcakes

Chocolate Cupcakes

Simple Shortbread

Shortbread Cookies

Salted Cashew Chewy Bars 3

Salted Cashew Chewy Bars

Caramel Kissed Flourless Chocolate Cake

Caramel Kissed Flourless Chocolate Cake

No-Bake Chocolate Energy Squares

No-Bake Chocolate Energy Squares

Coconut Milk Truffles

 

Easy Truffles

Lava Cake with Chocolate Sauce

Chocolate Lava Cake with Chocolate Sauce

Chocolate Cream Pie

Chocolate Cream Pie

Almond Toffee Bites

Almond Toffee Bites

 

Shared On: Fat Tuesday, Tasty Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not, Gluten Free Fridays, Real Food Recipes

 

Slow Cooker Beef Chili (Gluten Free/ Dairy Free)

It’s February and the snow is blowing. I don’t know about you but I always enjoy crock pot meals in the especially in the winter time! Really using a slow cooker is great anytime!

You get everything prepared, throw it in and forget about it. Voila, your dinner is ready and waiting for you. There are so many meal s that can be made ahead in the slow cooker… What are some of your favourites?

Here is Vegetarian Chili if you prefer.

Slow Cooker Beef Chili

Chili shown with Vegan Corn Bread

Slow Cooker Beef Chili (Gluten Free/ Dairy Free)

1 lb. ground beef, chicken or turkey
1 tbsp. olive oil
1 medium onion-chopped
1 c. chopped celery
1 medium green pepper-chopped
2 cloves garlic- minced
2 c. soaked, cooked, drained and rinsed kidney beans (or 14 oz. can)
2 c. soaked, cooked, drained and rinsed white navy beans (or 14 oz can)

2 c. soaked, cooked, drained and rinsed black beans (or 14 oz. can)

1 28 oz can of diced tomatoes
3 tsp. chili powder

2 tsp. ground cumin
5 oz can tomato paste

sea salt and pepper to taste
hot sauce(optional)
chili peppers(optional)

Brown ground meat, drain, set aside. Saute over medium heat; onion, celery, green pepper in olive oil until soft, add in garlic and cook for five more minutes. Put all ingredients into a large pot or crock pot. If cooking on stove in pot, put on low, stirring occasionally for 3-4 hours. If in crock pot, put on low for 8-10 hours.

If you can, cook chili the day before you’re going to eat it. Chili  always seems to taste better the next day.

 

Paleo Morning Glory Muffins (Grain Free/ Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Egg Free)

We were away enjoying the warmth and sunshine! It was really nice to just get away for a week. Although I did bring some snacks with me such as cookies, nuts and crackers, I obviously wasn’t able to eat any of the morning biscuits, scones or other treats that they had on the resort.

I was lucky that I only had one reaction, which was completely my own fault. Normally we go to the buffet. I love going to the buffet because I can pick out all the plain meats, vegetables and fruits that they have. Unfortunately, we decided to go to one of the a la carts. Not only did I not ask what was in the beef dish but I also didn’t bring my glasses. I didn’t see the mushroom until it was too late. I thought that maybe I wouldn’t react any more. It had been five years since I’d had a mushroom. I was wrong. I was down and out for almost twenty hours. After that day it was back to the buffet for me and the rest of the trip was great!

Since this was my first day off since being back, I wanted to make myself some muffins. I do have a regular Morning Glory Muffin recipe, but I’ve been making these ones lately and they are great! They’re even egg free! I hope you enjoy them as much as I do!

Paleo-Morning-Glory Muffins

 

Paleo Morning Glory Muffins (Grain Free/ Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Egg Free)

2 c. almond flour/meal

1/2 c. tapioca starch

1/4 c. ground flax

2 tsp. baking powder

1/2 tsp. baking soda

3 tsp. ground cinnamon

1/2 tsp. sea salt

1/2 c. each of chopped walnuts, raisins, and unsweetened coconut

2 c. grated carrots

1 c. grated apple

1/2 c. maple syrup (honey if desired if not vegan)

1/3 c. coconut oil

1/3 c. unsweetened apple sauce

Preheat oven to 400 degrees

In a medium sized bowl, whisk together almond flour, tapioca starch, flax, baking powder, baking soda, cinnamon, salt, walnuts, raisins, and coconut. Set aside

In a large bowl, stir together grated carrot, apple, apple sauce, coconut oil and maple syrup. Add in dry ingredients and stir until mixed thoroughly.

 

Scoop into greased muffin tins. Bake for 20-22 minutes or until toothpick comes out clean. Makes 12 muffins. Freezes well.

Paleo Morning-Glory Muffins

You may also enjoy:

Spiced Apple Grain Free Scones

Double Chocolate Zucchini Muffins

Healthy Banana Muffins

Shared On: Fat Tuesday , Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Corn Free Everyday, Gluten Free Fridays, Real Food Recipes

 

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