I’m going to keep this post short and sweet ~ just like these delightful little muffins. These are flour-less (gluten-free & grain-free), nut free, dairy free, sugar free, and so extremely moist and delicious, when you take a bite you may just be mistaken and think that you are eating cake! Continue reading
I know it’s been awhile since my last post – this week has just flown by, and I’m not sure where it’s gone but the weekend starts tomorrow! Yay.
I shared a few photos of different versions of this recipe this last week on instagram, and after experimenting with different ingredients and flavors, this one was the chosen winner! By myself and Cameron, that is…
These Mandarin Coconut-Butter cups are delicious little treats to have tucked away in your fridge/freezer for when you are getting a sweet craving, and you can enjoy one (or two) of these without feeling guilty after too. Win, win! They are also dairy-free, sugar-free, low-carb, and paleo approved. Sweet. Continue reading
This has been my favorite morning/afternoon (or both) snack this week, so I thought it’s about time I share this recipe so you can get in on this goodness too! I’m sure you’re familiar with “Lara Bars”, right? Well this is my version of Lara bars…a mixture of dates, nuts, raw cocoa powder, coconut and spices. I thought it would be fun to shape them into “logs” which are pretty much the same size of a nice cuban cigar (just slightly better for you). They are also 100% RAW and have an incredibly yummy spiced, chocolatey flavor. Try these out for yourself, and let me know how much you love them! Continue reading
This is quite possibly my new favorite dinner. I am a huge fan of Thai food, so I’m always looking for new ways to use the traditional Thai flavors of fresh coriander, kaffir lime, ginger and garlic in recipes. This dish is more of a “Thai-fusion”, as I’ve combined a richly flavored chicken poached in coconut cream on top of a bed of roasted butternut squash, onions and garlic mash instead of your traditional curry on rice dish. The fresh zesty flavors of the coconut chicken combined with the warm roasted veggies is absolutely brilliant. And although not completely necessary, I highly recommend giving my sugarless “candied” peanuts recipe a try — crush a handful of these sweet and salty nuts and sprinkle on top of this dish as a garnish. Insanely addictive. I’ve already planned to make this one again before the week is over! You may also try serving this on a bed of “Creamed Cauliflower Rice“, which is what I plan to do next time! Yummy.
…can I just add that this ice-cream is sugar-free, dairy-free, and paleo-approved!! This ice-cream is super rich and chocolatey, and just as decadent tasting as any other dairy-filled and sugar-laden ice-cream I’ve had. Only better then that.
You wouldn’t even be able to tell that this is free from dairy and sugar. And omg, when you take a bite — the crunch of the raw macadamia nuts folded between the velvety-smooth ice cream is H-E-A-V-E-N-L-Y!! I could keep going, but I’m gonna stop there – you’ll just have to try this for yourself.
If you’re wondering if you need an ice-cream maker for this recipe…? You don’t.
This is a Thai-style Tom Kha Gai soup. Thai translation: Tom (Spicy), Kha (Galangal), Gai (chicken). If you’re wondering what the heck Galangal is…it’s a Thai root spice very similar to ginger, however the flavor is quite unique. If you’re in a bind and can’t get your hands on it, you can use root ginger for this recipe instead, but if you can, go for the galangal – it’s the traditional ingredient for this soup. I’m going to call this “Thai Ginger Chicken Dumpling Soup” because the green curry chicken balls remind me of dumplings — and chicken ‘dumplings’ sound better than chicken ‘balls’. Moving on…
My recipe yesterday for the Thai Red Curry Fish Balls actually inspired this one — both recipes are prepared exactly the same way and both can be used in soups, a top a veggie stir fry, in salads, the options are endless.
This soup is simple to make, and a healthy and much lighter version to your traditional Thai curries. The key I’ve found in my Thai cooking is to have all the veggies prepared first and ready to throw in at the last minute. I don’t actually add the mung bean sprouts OR shredded carrot until the very last second, so they’re virtually uncooked. So much better that way – overcooked Thai food = gluggy. Continue reading
These protein bars were a total experiment, and I have to say – I wasn’t expecting much out of them. I threw a batch together last night, in hopes that by preparing these a day a head it would give me one less thing to worry about when my mid-afternoon hunger came around. And let’s just say – I was pleasantly surprised.
I am so excited to share this recipe with you… it’s been a very long while since I’ve enjoyed a bowl of muesli for breakfast ~ especially since cutting out grains (including oats) from my diet. To be honest, I think I actually accepted the fact that it was just something I had to say goodbye to for good. Don’t get me wrong — since cutting out grains from my diet, I have felt so much better, and my stomach no longer feels like it’s working overtime trying to digest the food I put in. I feel healthier, and I actually don’t really even miss it. However, I did wake up this Sunday morning, feeling like a having real traditional “farmhouse” style breakfast.
When I was little, our family of 8 lived on a huge farm of 350+ acres in the country-side of Tennessee. This is where my five sisters and I were raised, learning to plant our veggies from seeds — I remember the excitement when my sisters and I would first discover the tiny seedlings in our garden sprouting up for the first time. Continue reading