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Chocolate / Desserts / Gluten Free / Recipes / Vegetarian

Gluten Free Paleo Brownies

 

Gluten Free Paleo Brownies
 
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I got this craving for a brownie so I went to the kitchen and threw stuff together and it worked! That is literally how this came to be.
Author:
Serves: 6 pieces
Ingredients
  • ½ cup Coconut Flour
  • ¼ cup Tapioca Starch
  • ¼ cup Toasted Carob Powder (or ¼ cup cocoa powder)
  • ½ tsp, Baking soda
  • 1 tsp Baking Powder Aluminum Free & Double Acting
  • 3 eggs
  • ¼ cup plus 2 tablespoons Coconut Milk
  • ¼ cup Honey
  • 1 tsp Pure Vanilla Extract
  • 2 tsp apple cider vinegar
  • 2 tablespoons Coconut Oil
Instructions
  1. Preheat your oven to 350f (175c).
  2. In a large bowl mix together your eggs and honey until well combined. Then add your apple cider vinegar, vanilla, coconut milk, and coconut oil. Don't worry if your coconut oil forms little solid pieces, this is actually what you want because when the brownie bakes it makes these yummy little pockets. Make sure you whisk this together very well, you don't want the oil chunks very large.
  3. In another bowl, mix the rest of your ingredients together well. You don't want any lumps.
  4. Grease your baking container well; I used a glass loaf pan. Don't use a large pan if you want these to be taller. Once your oven is well preheated, mix your dry ingredients into your wet ingredients and whisk til there are no lumps. Scrape your batter into your container and even it out.
  5. Bake in the middle of your oven for 25-35 minutes (see notes). I like my brownies well done so I went the full 35 minutes. A toothpick inserted into the middle will come out clean. Let cool in the pan for at east 10 minutes. Serve warm, and try some butter on top, it tastes amazing!
Notes
If you want more fudgy/gooey brownies only bake it about 80% done, about 25 minutes. A toothpick will come out almost clean and might be a little jiggly in the middle. Let cool at least 20 minutes.
Nutrition Information
Serving size: 1 Calories: 225 Fat: 11 Saturated fat: 8 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 27 Sugar: 15 Sodium: 217 Fiber: 5 Protein: 6 Cholesterol: 106
 

Beef / Gluten Free / Potato / Recipes / Soup / Stews

Paleo Sweet Potato Chili

 

Paleo Sweet Potato Chili
 
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This paleo/primal approved chili is naturally sweet and delicious. It has a good amount of carbs and is super filling! It even tastes great the next day.
Author:
Serves: 6 servings
Ingredients
  • 1 pound ground beef
  • 2 tablespoon lard
  • 1 large onion diced or 10 ounces green onions (reserve some tops)
  • 2 pounds sweet potatoes cut into 1 inch cubes
  • 1 lb carrots cut into ½ inch slices
  • 1 lb finally slices celery
  • 2 14.5 ounce cans of diced tomatoes in juice (you can use tomato puree also)
  • 2 cans of water (use the tomato cans)
  • 2 cups chicken stock or beef stock
  • 1 bay leaf
  • 1 teaspoon fennel powder
  • 1½ tablespoon chili powder (you can use up to 4 tablespoons if you wanted it hotter)
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon fish sauce (optional but suggested!)
  • salt if needed
Instructions
  1. In a large pot heat your lard (or other cooking fat) over medium high heat. When it's fully heated add in your onions. If you're using green onion (spring onion) reserve the green tops for later. Cook for about 2 minutes, then add in your ground beef. Break it up a little and add a lid to the pan for easier cooking. If you need to you can add a few splashes of water. Let this cook for 3 or so minutes.
  2. After 3 minutes break up your meat into smaller pieces, a nice trick is to use a potato masher for this. When you're happy with the thickness, add in your potatoes, carrots, celery, canned tomatoes + the water, chicken or beef stock, and your 1 bay leaf. Stir well.
  3. Put your lid on and bring to a boil. Once boiling, reduce heat to medium and boil for 40-60 minutes or until a fork goes into the carrots and potatoes with very little resistance.
  4. After the chili is done, add in the rest of your spices, fish sauce, and salt is needed. I suggest taking a little of your liquid and mixing these in a bowl and adding into the chili mix to prevent lumps in the garlic powder, but it's not that big of a deal. Adjust the chili powder to your taste.
  5. You're done! I got 6 servings out of this, about 16 ounces per bowl. The fish sauce isn't required but it's a natural source of umami and really kicks the chili up a notch.
Notes
Fattier beef is preferred in this recipe. All I had was 96% lean so the fat calories are way down for nutrition, if you use 80% it would be better!

You CAN use a slower cooker (I haven't done it yet though), my guess is 6-8 hours on low or 4-6 hours on high.

Please note that you want the bare minimum of liquid here, this is going to be a very hearty chili!
Nutrition Information
Serving size: 16 ounces Calories: 333 Fat: 8 Saturated fat: 3 Unsaturated fat: 3 Trans fat: 0 Carbohydrates: 47 Sugar: 15 Sodium: 890 Fiber: 9 Protein: 20 Cholesterol: 44
 

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Healthy Snack Idea – Bell Pepper Strips w/ Dressing

Have you ever wanted something sweet and salty to snack on? I had that craving tonight. Unfortunately, we usually go for the less healthy options. Here is what I came up with, and It was really good. This would be especially good in late spring when bell peppers are in season and extra sweet.

Ingredients:

2 medium sized bell peppers or 10 mini bell peppers
2 tablespoons of fat free Italian dressing
1/4 tablespoon vegan mayonaise or your favorite mayonaise
a few dashes of tobassco (I use chipotle flavor), amount is up to you

Directions:

Cut the bell peppers into strips. In a small bowl add dressing, mayo, and tobassco and mix until combined.

That’s it, super simple! Makes 1 serving in a few minutes. I suggest using different colors of bell pepper:
Red is the sweetest, followed by orange, then yellow, and finally green, purple, and white.
I used mini bell peppers which look like this: