Poached Salmon w/ Coconut Cream Reduction & Arugula Micro Greens

Poached salmon is one of my favorite meals! Arugula micro greens.....my current obsession. Coconut cream and white wine reduction....do I even need to qualify THAT one? And so I give you this delicious salmon recipe that's super easy to make and yet designed to impress. 

I used salmon from US Wellness Meats. In fact you'll find this recipe in it's entirety over on their site where I was the featured chef for April (it's the second recipe down) Go check it out....then check them out, because they have amazing products that you can feel good about eating. 

Poached Salmon w/ Coconut Cream Reduction & Arugula Micro Greens 

Paleo, Dairy/Gluten Free

2 6oz Wild Alaskan Sockeye Salmon Fillets (skinless & boneless)
1 1/2 cups full fat coconut milk (1 13.5 ounce can)
1 cup dry white wine
2-3 garlic cloves, smashed*
2-3 inch piece of ginger, smashed*
1 stock lemon grass, smashed* and chopped
1 small shallot, diced
Salt and cracked pepper to taste
Arugula or other micro-greens
1 red chili pepper, thinly sliced (optional)

Get Full Recipe

Grain Free Samoa Donuts, Girl Scout Cookie Style (Paleo, Grain free, Dairy free options, Refined sugar free)

I know, I know....I've teased you with pics of this recipe for long enough! These "Samoa" inspired donuts were so delicious and such a joy to make. I mean really, how can you go wrong with all the key elements of a classic Girl Scout cookie.....in donut form? 

I am super thrilled to be sharing this recipe with you today over on my friend Juli Bauer's blog. Maybe you've heard of it......just a little site called PaleOMG!!!! 

When she asked me to do a guest post a while back I have to say that I was not just a little giddy at the opportunity. Juli is such an amazing writer and recipe author and I have been a fan of hers for a very long time. So if you haven't checked out her blog already, now is the time. So off you go....enjoy!

GET THE RECIPE HERE

GET THE RECIPE HERE

Book Review & Giveway of Gather by Primal Palate & A Blackberry Skillet Jam Recipe

For whatever reason, I don't typically purchase cookbooks. It's not that they aren't useful, or that I don't ever need new ideas, it's just that I get so busy with life and kids and blogging that I sometimes forget to stop and look around. But there are a few instances where even in all the chaos of life, my attention is still captured: 

One: if the subject matter of said cookbook is Indian food. True story....I'm addicted.

or....

Two: It is so incredibly beautiful that I can't take my eyes off of it. When it's photography, it's layout, and even the concept and philosophy that it represents is so captivating that even after I've browsed through it countless times, I still find myself daydreaming about the next recipe that I want to try from it. This is the kind of cookbook that I love. The kind that I want to buy and keep in my home.

Well suffice it to say......Bill and Haley from Primal Palate's new book, "Gather" is not about Indian food.

And I love it.

Seriously. (Oscar  said this was "The best scone ever"!) Which at first made me a little jealous, till I bit into mine and realized.... he was right.)

So I've created a Blackberry Skillet Jam to share with you guys. And it just happens to pair nicely with the Orange Scone (pictured below) recipe found in Gather.

Bottom line....you need this book. You can win a copy from me in the contest at the end of this post, or you can buy it HERE.

Grain Free Orange Scones: Recipe found in "Gather"

Blackberry Skillet Jam

Paleo, Cane Sugar-Free, Grain Free, Gluten Free

Ingredients:

6 ounces fresh blackberries
2 tablespoons filtered water
1/4 cup honey or maple syrup
just a squeeze of lemon juice (about 1 teaspoon or more to taste)

Directions:

Add the blackberries and water to a 6 inch skillet or small sauce pan. Cook over medium heat for a few minutes till the berries start to release some of their water then mash them up with a fork.

Add the honey and lemon juice, then bring the mixture to a simmer. Cook for 5-8 minutes or until the mixture starts to thicken. Stir constantly toward the end of the cooking, pulling the spoon across the pan. You'll know it's about done when you pull the spoon through the jam and it takes a few seconds for it to fill the space back in.

Remove from heat and allow to cool completely. Jam will continue to thicken as it cool.

Makes about 1/4 cup and can easily be doubled, tripled and so on. I have no idea how long this jam keeps as it is always consumed within seconds of leaving the skillet....sometimes before it leaves the skillet.

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3 Step Honey Caramel (Cane Sugar Free, Casein & Lactose Free)

Caramel has many different faces; I mean seriously, it's like a complicated woman....(not that I would know anything about that). It can be runny, soft, hard, thick or even viscous like molten lava. You will find some caramel that's made with butter and some without; the same goes for cream. In fact, this past Christmas we made a dry caramel entirely out of just sugar! Yep....just one single ingredient. Caramel can be successfully made from any number of different sweeteners ranging from liquid to dry (eg. sugar, maple sugar, honey, maple syrup, etc, etc...)

The methods for making caramel vary about as widely as the ingredients do. Different methods can produce fairly different results but in the end......all roads lead to DELICIOUS. The recipe that I have prepared for you here is wonderfully thick, creamy and spreadable. This makes it perfect for topping donuts, filling cookies, cakes and of course, eating with a spoon (again, not that I would know anything about that). In fact this recipe was specifically designed to be paired with my new Girl Scout inspired Samoa Donut recipe (I know, I know, we're not supposed to call them "Samoa" anymore....whatever) that you will be seeing very soon.

This is a very basic recipe based on the simple reduction of liquids and the resulting caramelization. It takes just three easy steps and there is no need to use a candy thermometer (and there was great rejoicing!!!)

So I suggest that you get started now on making your caramel, caaaauuuuse you're really gonna WANT to be ready when that donut recipe comes out!

3 Step Honey Caramel

Paleo, Cane Sugar/Casein & Lactose Free

Ingredients:

1 can full fat coconut milk (about 1 1/2 cups), I used guar gum free Natural Value

1/2 cup mild flavored honey or maple syrup, I used clover honey

optional pinch of sea salt

1 rounded tablespoon ghee*

2 teaspoons vanilla extract

*I purchase THIS ghee as it is certified to be free of all casein and lactose. You could also use palm shortening, grass fed butter or skip the fat altogether (the final product just won't be as buttery and creamy)

Directions:

1. In a small-medium heavy bottomed sauce pan, bring the coconut milk, honey and salt to boil over medium/high heat, being sure that they are combined well. When the mixture comes to a boil, reduce the heat to medium, set a timer and continue to boil undisturbed for about 40 minutes...35 if it's starting to burn.

2. Next add the ghee and vanilla, stirring them in till well incorporated. Continue cooking for another 5-15 minutes more or as long as it takes to get to get dark golden color like caramel (about 248 degrees on a candy thermometer). It will thicken more as it cools too. 

Note: Stir often if not constantly toward the end as the caramel will burn some. Some burning is fine....even good for getting a nice dark caramel. Just be sure to quickly incorporate the burned caramel into the rest of the mixture. (Cooking times can vary quite a bit depending on how hot your burner runs and the type of pot you use. Making caramel without a thermometer means you have to go a little bit by feel. 

REMEMBER: Your caramel can only be as dark and thick as you choose to make it. It's just a matter of cooking it long enough. Only you can see that perfect color. This recipe should produce a thick, dark spreadable caramel for putting on cookies, donuts, filling cakes and more. 

3. Remove from heat, transfer to a bowl and let cool for 5 minutes, then stir vigorously and watch it continue to turn into smooth, thick creamy deliciousness. The stirring plays a big role in how creamy and smooth your caramel is. Don't worry if you did't get it quite there, you can always reheat and cook longer till it's just perfect

This caramel spreads/coats best while still slightly warm. You can also make it ahead of time and store in the fridge if you like. Just be sure to gently reheat in a double broiler until it reaches a spreadable/dip-able consistency before using.

Makes about 1/2 cup, and it's totally worth it!

Overnight Vietnamese Pickled Shrimp

Today I get to share another great recipe from my stint as the April featured chef over at US Wellness Meats. If you haven't been over there to check them out, do it now. They have a wide variety of grass fed, sustainable meats and seafood as well as pastured goat and cow cheeses, nitrate free meats, sugar free bacon, sausages and more. I absolutely love this place! Now, more about these amazing shrimp....

This was hands down, the most delicious shrimp I think we have ever tasted. Seasoned with spicy jalapenos, lemongrass, fresh fennel and Meyer lemons, these juicy shrimp were absolutely delicious chilled! They make an elegant appetizer served over ice at a dinner party or just enjoy them as a "pop in your mouth" snack. We also tried them sliced in half and fried in ghee, which was heavenly as well.

I will say this though: if you aren't a fan of "spicy".......use less jalapeno cause here in Texas it's gotta be hot enough to make us sweat a little! (like the heat here isn't enough right?)

Overnight Vietnamese Pickled Shrimp

Ingredients: (paleo, gluten free, grain free, dairy free, GAPS, SCD)

2 1/2 cups filtered water

1/4 cup coconut vinegar (or other vinegar)

1 large stack of lemon grass chopped and smashed

1 tablespoon salt

4 inch piece of ginger, thinly shaved*

2 pounds large shrimp

1 jalapeno, sliced into thin rings

2-3 medium sized shallots, sliced into thin rings (about 1/2 cup packed)

3 medium sized Meyer lemons thinly sliced into rings (about 1 - 1 1/2 cups)

A handful of tarragon leaves (about 2 tablespoons packed)

1/2 cup packed cilantro

1/2 cup thinly shaved fennel*

1 teaspoon cracked pepper

Get Full Recipe HERE (It's the 3rd recipe down)

Kashmiri Fried Lamb Lollipops (Rib Chops)

I'm super excited this month to be the featured chef over at US Wellness Meats. I will be featuring a new recipe each week for the entire month of April. And let me tell you, if you've never tried out their meats......you are in for a REAL treat! It is seriously the most delicious stuff you will ever eat and their mission is to "Do what's good for our animals, good for our planet and good for you."

We're kicking this thing off with Kashmiri Lamb Lollipops! One of my absolute favorite ways to devour lamb. And if you are gagging over the idea of a lamb flavored sweet round sucker right about now, rest assured it's not that kind of lollipop, haha! "Lollipop" just refers to the way the rib chop is cut and prepared (seen below) Other than that it's a flavorful traditional Indian recipe packed with warm spices and twice cooked to perfection. First by poaching the lamb and then battering and frying it. Genius!

Kashmiri Fried Lamb Lollipops (Rib Chops)

Paleo, Grain/Gluten Free

Ingredients:

4 lamb rib chops, french-ed completely trimmed

3/4 teaspoon cumin seeds

1 teaspoon coriander seeds

3/4 teaspoon black peppercorns

1 3/4 cup full-fat coconut milk (one 13.5 ounce can)

1/4 cup water or white wine

2 cinnamon sticks, broken into a few pieces

Seeds from 10 whole green cardamom pods

10 whole cloves

1 inch piece of ginger, grated

1 medium onion, finely chopped

Lime wedges

2/3 cup arrowroot flour (traditionally chick pea flour)

2 teaspoons chili powder

1/4 cup water

1/2 cup thick plain yogurt (we like goat)

Palm shortening, or tallow for deep frying

Get the full recipe at HERE

Paleo Cauliflower Mash-tinis: Getting Perfect, Fluffy Cauli-Mash Everytime

Truth be told, I am and have always been a sucker for wedding/party food. I remember the first "Mash-tini" bar that I encountered. It was at a wedding (of course) and there was a tall, quiet man dressed in black pants and a crisp white dress shirt serving up elegant, long stemmed martini glasses filled with fluffy clouds of buttery mashed potatoes. With a sweep of his arm he invited me to explore a long table filled with mounds and mounds of toppings. Bacon, shrimp, chives, cheese, bacon, sour cream and three different kinds of delicious gravy. (Oh, and did I mention bacon?) I was in mashed potato heaven!

Never one to be held back from the foods that I love by something as silly as allergies and food sensitivities, I decided to recreated that elegant experience with mashed cauliflower. And boy is it ever a winner around my place! This very well might be my kids favorite dish....of. all. time. Partly because they love mashed cauliflower and partly because they can build their own dinner. But mostly......because I always include bacon; lots and lots of bacon!

If you've had a bad experience with cauli-mash, I encourage you to give this method a try. The key to making a great tasting mash that everyone will go crazy for is nailing the texture. You have to keep it nice and thick instead of letting it become a runny, sloppy mess. This is done through proper cooking times/techniques and by not adding too much liquid ingredients during the blending process. If  your cauliflower gets overcooked it will be runny instead of fluffy and thick as well as smell and taste overly "cauliflowery".

A good thing to remember is that cauliflower already has a naturally high water content and is fairly low in starch. For this reason I prefer to steam my cauliflower so as not to introduce any more liquid than necessary to the equation. I know you might be thinking "but I want my mashed-cauli to be flavorful not bland!" Don't worry, your mash can have flavor and fluff too! But ONLY if you don't overcook it! We'll talk about cooking times in the recipe below.

Cauliflower Mash-tinis

Paleo, Nightshade Free

Ingredients:

Serves about 3

1 head of cauliflower (if it is very small you may need 1 1/2 to 2 heads)

2-3 Tablespoons fat, I like to use 50/50 bacon fat and ghee

Coarse Sea Salt (don't be shy) and pepper to taste (a must for great flavor)

Optional: dried herbs like chives, marjoram or Italian seasoning, even crumbled bacon..

Extra ghee or oil for serving

Toppings: The options are endless, but we like to use these: crispy bacon crumbles, fresh chives or green onions, shrimp, sausage, chicken, ham, pickles, asparagus, raw yogurt, raw cheese, gravy, hollandaise...maybe not all at one time though.

Try my creamy cashew gravy recipe.

Directions:

1. Fill a medium sized pot (fitted with a steamer basket) about 1/4-1/3 full of water. You want to give it room to boil without hitting the bottom of the basket. Do not pre-boil the water! Just leave it there till ready to use.

2. Cut the cauliflower into small evenly sized florets, trimming off the thick ends. You can keep the ends for salads, soups or whatever. You will have a fluffier mash if you cut them all the way off.

3. Add the cauliflower to the basket and cover with the lid. 

4. Turn your burner on medium high to high. Steam the cauliflower for about 12 minutes. While the cauliflower is steaming prepare your toppings.

Important: DO NOT OVER COOK! It may seem like the cauliflower isn't cooked through enough, but it most likely is. The cauliflower should be soft enough to break up if pressed with a wooden spoon, but it should not be mushy at all. If you let the cauliflower get too soft it will just end up as a runny mess instead of a fluffy mash once pureed. If it is under-cooked it will be grainy. Twelve minutes works every time for me. However, times could very ever so slightly from stove to stove or steamer to steamer.

5. Remove from heat and immediately transfer the cauliflower to a food processor. 

6. Process till smooth. This could take a few minutes so be patient! Stop the processor if needed and stir to get all the cauliflower pieces blended in. As the mash gets smoother, add about 2-3 tablespoons of fat and any dried herbs that you like, then continue pureeing till smooth.

7. Transfer to a bowl and stir in salt and pepper to taste. Cool slightly as it can be extremely hot and bonus, it will thicken some as it cools too.

8. Divide into 2-3 martini glasses or other dishes, add toppings and ENJOY! 

WARNING: This dish is ridiculously filling, satisfying and addicting! You will probably be fully stuffed and yet still find yourself looking for more. So pace yourself. :)

Maple Meringue Kisses w/ Raspberry Frosting (Grain/Gluten/Dairy Free)

These maple meringue kisses are delightfully crunchy and sweet! Though super easy to make, they will ask for a few hours of  your ovens time. To get the that "delightful" promised crunch, meringues have to bake for about two hours at a very low temp and then sit in the cooling oven for about another 2-3 hours more. 

I've found that humid days take longer than dry days to get a nice crisp texture. Yesterday was pretty dry here in Texas so these took me about 3 1/2 hours total oven time. You want to be sure they are completely dried out before removing from the oven. Any humidity left in them will cause them to soften and weep over time. Personally I find they are best eaten immediately. After all, isn't that why I made them? However,  if you are more inclined toward moderation than I, you could store them in an air tight container for a few days.

Maple Meringue Kisses w/Raspberry Frosting

Paleo, Grain/Gluten/Dairy & Cane Sugar Free

Ingredients:

Paleo, dairy free, gluten free, sugar free, grain free

2 large egg whites

Optional: pinch cream of tartar or squeeze of lemon (to stabilize the meringue especially on a humid day)

pinch of salt
1/2 cup maple sugar ( I found mine at Whole Foods)

Essentially meringues are made up of 1/4 cup sugar to 1 large egg white. This makes it easy to halve or double the recipe as needed.

Directions:

Preheat the over to 220 degrees and line 2 baking sheets with parchment paper

In a large bowl beat the egg whites on a medium- low speed till just foamy. Add the salt and optional cream of tartar. Continue to beat at a medium-high speed until soft peaks form. (Gently beating the egg whites at first and then slowly increasing the speed over time will help create a nice stable, high volume meringue)

Slowly add the sugar, or add it in stages if using a hand held mixer then increase the speed to high until they become stiff and glossy.

Transfer the meringue to a piping bag fitted with a star tip. On the prepared baking sheets, pipe out little 'kisses' about the size of a quarter. They can be quite close to each other as they do not expand when baked. Alternatively you could drop spoonfuls of meringue on to the parchment paper.

Bake in the oven for about 2 hours. Turn off the heat and allow the meringues to rest in the oven with the door closed for another 2-3 hours more or until crunchy all the way through. Overnight works well too.

Remove from oven (if meringues are still warm allow to cool). Store in an air tight container.

Enjoy them just as they are or sandwich two kisses with this Dairy Free Raspberry Frosting!

Makes about 45 kisses. Amounts will vary depending on the size of meringues you make.

Vanilla-Strawberry AND Raspberry Coconut Macaroons (Dairy/Gluten/Egg/CaneSugar Free)

*Warning: These Macaroons are irresistible and bite-sized so it's imperative that you keep your eyes peeled for chipmunk-cheeked little ones or before you know it, you'll have nothing left to serve!*

Vanilla-Strawberry Coconut Macaroons

(Paleo, Dairy/Gluten/Egg/Refined Sugar Free)

Ingredients:

3/4 cup fine ground blanched almond flour (like Honeyville)
1 1/2 cup “Let’s Do Organic" unsweetened shredded coconut*
1/4 cup plus 1 tablespoon raw honey or vegan alternative
1/4 cup coconut oil, liquid
2 teaspoons vanilla extract
Pinch of unrefined sea salt
1/4-1/2 cup freeze dried strawberries chopped but not crushed (fresh will not work here)

*I always use the "Let's Do Organic" brand coconut for my macaroons as it is very finely shredded. Results will vary from brand to brand. I purchase mine at my local health food store but you can order it online as well.

Directions:

1. Preheat the oven to 190 degrees.Essentially you are dehydrating them. Keep in mind that ovens are often inaccurate. 170-190 degrees is about as low as most ovens go. If your macaroons are browning it is most likely that your oven is not actually holding the right temperature. In this case, lessen the baking time since lower the temp is not really possible. If your oven holds a temp properly, 50 minutes should be just right with no browning. Also keep in mind that convection ovens will have shorter baking times.

2. In a bowl, combine the almond flour and shredded coconut. If not using "Let's Do Organic" brand and your shredded coconut seems coarsely shredded, just pulse the almond flour and coconut in a food processor together till just blended. Don't over process though.

3. In a separate bowl, mix together the honey, coconut oil, vanilla and salt until well blended.

4. Add the honey mixture to the dry ingredients and stir until well combined (I like to use my hands for this as it helps distribute the ingredients best AND so I can lick my fingers after!)

5. Mix in the strawberries.

6. Using a rounded “measuring” tablespoon, scoop up enough dough to fill the tablespoon. Drag it on the side of the bowl gently pressing the macaroon dough into the spoon. Turn the spoon upside down and tap the it on the side of the bowl letting the formed dough fall into your hand. Gently place on a parchment lined baking sheet and repeat with the rest of the dough.

7. Bake for about 50 minutes. Remove sooner if need. They should not be browning (see 1st step). Allow to cool for at least 10 minutes before transferring  The outside should be dried out slightly and the inside should be soft and chewy.

Macaroons will be quite delicate while still warm but very sturdy once cooled. We LOVE our macaroons chilled too. Store in an airtight container.

Makes about 20 macaroons.

Raspberry Coconut Macaroons

(Paleo, Dairy/Gluten/Egg/Refined Sugar Free)

Ingredients:

3/4 cup very fine ground blanched almond flour (like Honeyville)
1 1/2 cup “Let’s Do Organic” unsweetened shredded coconut*
3/4 cup(about 28g) freeze dried raspberries or other flavor (strawberries are great too)
1/4 cup plus 1 tablespoon raw honey or vegan alternative
1/4 cup coconut oil, liquid
2 teaspoons vanilla extract
Pinch of unrefined sea salt
optional: natural color if desired (I like 1/2 teaspoon concentrated beet juice)

*I always use the "Let's Do Organic" brand for my macaroons as it is very finely shredded. Results will vary from brand to brand.

Directions:

1. Preheat the oven to 190 degrees. Essentially you are dehydrating them. Keep in mind that ovens are often inaccurate. 170-190 degrees is about as low as most ovens go. If your macaroons are browning it is most likely that your oven is not actually holding a right temperature. In this case lessen the baking time since lower a temp is not really possible. If your oven holds a temp properly, 50 minutes should be just right with no browning. Also keep in mind that convection ovens will have shorter baking times.

2. In a food processor, combine the almond flour, coconut and raspberries. Process until will combined.

3. Transfer to a large bowl.

4. In a separate bowl, mix together the honey, coconut oil, vanilla and salt until well blended.

5. Add the honey mixture to the dry ingredients and stir until well combined. If using color, add it here. (I like to use my hands for this part as it helps distribute the ingredients best AND so I can lick my fingers after.)

6. Using a rounded “measuring” tablespoon, scoop up enough dough to fill the tablespoon. Drag it on the side of the bowl gently pressing the macaroon dough into the spoon. Turn the spoon upside down and tap the it on the side of the bowl letting the formed dough fall into your hand.Gently place on a parchment lined baking sheet and repeat with the rest of the dough.

7. Bake for about 50 minutes. Remove sooner if need. They should not be browning (see 1st step). Allow to cool for at least 10 minutes before transferring  The outside should be dried out slightly and the inside should be soft and chewy.

Macaroons will be quite delicate while still warm but very sturdy once cooled. We LOVE our macaroons chilled too. Store in an airtight container.

Makes about 20 macaroons

Strawberry Whipped Frosting (Dairy/Refined Sugar Free)

This is by far my favorite frosting yet! Some time back I found a vanilla recipe that I liked so I started to play with it and boy have I ever been rewarded with some serious deliciousness! This frosting holds up well when piping and doesn't turn into liquid after a few minutes of sitting out (like so many natural frosting's do.) I've even left mine overnight and the frosting was still light, creamy, fluffy and beautiful!

Most often, we like to make the strawberry or raspberry version of this recipe, but you could play with any of the freeze dried fruits such as blueberries, cranberries, cherries, pomegranate or blackberries. 

Enjoy!

Strawberry Frosting

(Dairy/Refined Sugar Free, Natural Color, Paleo)

*If you are not a fan of palm shortening based frostings, TRY this! It is seriously one of the best tasting frosting I've had in my 10 years of professional baking. It is also very stable and holds up beautifully  at room temp for hours and hours. Not sure about "palm shortening"? Don't worry it's not the BAD stuff we we've all been warned about. You can find the Spectrum brand at most stores and health food stores or follow the link below to order on-line and to learn more....

This frosting is reminiscent of the light and fluffy Italian meringue butter cream....only egg free!

Ingredients:

1 cup organic palm shortening, I bought Spectrum at the store (or order thru Tropical Traditions)

2/3 cup honey/maple syrup

2 teaspoon vanilla

4 Tablespoons arrowroot powder

4 teaspoons coconut flour
2 tablespoons canned chilled coconut milk cream (just the cream from the top)

1 cup *Freeze dried raspberries(sift powder to remove the seeds) or strawberries ground to a powder, yielding about 6 tablespoons

*You can find these at any health food store or order online. We have easy access to the Just Tomatoes brand but you can also order them through nuts.com and other places online.

Directions:

Grind the freeze dried berries till they become a fine powder. Take your time, stop and stir it if needed then grind again! The strawberries get powdery much faster than the raspberries. If needed you can sift the berry powder . I use a small coffee grinder to do mine.

Combine all the above ingredients in a bowl except the chilled coconut cream. Beat until smooth. Add the chilled coconut cream and beat till well combined.

Enjoy right away. Once piped, the frosting will hold up well at room temp (75 degrees or less) for at least 5 hours and still stay fluffy and beautiful. However, it will melt (as does all butter cream) if left too long in warmer temperatures, especially if sitting in direct sunlight. 

Can be chilled once piped but it will harden and need to come to room temp before serving. 

Cupcakes must be completely cool before frosting.

Makes about 1 1/2 cups of buttercream. Enough to generously pipe 10-12 cupcakes (like seen in the pic below)

This recipe goes great with my Coconut Flour Double Chocolate Cupcakes!

Double Chocolate Cupcakes (Grain/Nut/Dairy Free, Honey Sweetened)

Here we are again, with Valentines Day just around the corner. One of my favorite holidays! YES, I used to be a "Valentine hater" (read more about that in my Confessions of a Valentine Junkie) but my hating days are long gone. It started out with sophisticated things like french macrons, dark chocolate truffles and peonies, but now I just swoon at everything pink, red, chocolate or heart shaped. And these cupcakes are definitely swoon-worthy!

Most of the time, my recipes get tested on my husband Ben and my boys, (I know...tough job right?) but this time I got to make a whole bunch of these for a birthday party for the sweetest little two-year-old princes that you've ever seen. In fact, you might remember THIS smash cake that I made for her last year and guess what....she's still the cutest little girl.....ever! Luckily, her mom (who happens to be a phenomenal photographer) captured a few shots of the cupcakes in action to show you. Now if only she'd sent me one of Grampa in his full sized Elmo costume! I heard it was a huge hit! 

Anyway, I can officially say that these cupcakes are kid tested and hippie/foodie mother approved since they are nut, dairy, and refined sugar free, and still taste amazing enough to please a whole bunch of picky two-year-old princesses. So whether you make these for a group like that, or you're planning a special Valentine's treat, you're sure to win some hearts with these! You can get the link to the frosting recipe at the end of the post.

Coconut Flour Double Chocolate Cupcakes

(Grain/Nut,/Dairy Free, Honey Sweetened

Ingredients:

Dry ingredients:

1/2 cup coconut flour or 2 oz by weight (use dip and sweep method*)

6 tablespoons cocoa powder 

1/4 tsp salt

1/4 tsp baking soda

1/2 cup liquid coconut oil or palm shortening 

1/2 cup honey 

2 teaspoons vanilla extract

2 teaspoons apple cider vinegar or coconut vinegar

6 whole large eggs

1/4 cup (or more) Enjoy Life mini Chocolate Chips 

Strawberry Frosting Recipe is linked at the end of the post 

Directions for the cake:

Preheat oven to 350 degrees.

Line muffin tins with paper liners or use silicone muffin molds. Often times I use silicone muffin liners instead of paper just because coconut flour baked goods tend to stick to the paper linings.

Combine the dry ingredients together and set aside. 

*Note: Be sure to use the 'dip and sweep(scoop)' method when measuring coconut flour. Dip the measuring cup into the flour, then sweep over the top with a knife or flat edge. Coconut flour is highly absorbent, so proper measuring is imperative to get a nice cake 'crumb'. 1/2 cup will weigh about 2 oz.

Using a mixer or hand whisk, beat the coconut oil, honey, vanilla and vinegar till well combined. 

On low/medium-speed combine the dry ingredients into the wet mixture and continue to mix till smooth. 

Incorporate the eggs into the batter 2 at a time till well combined.

Stir in the chocolate chips.

Fill prepared muffin tins about 2/3 full.

Bake at 350 degrees for 22 minutes or until the tops spring back under gentle touch or a toothpick in the center comes out clean. Baking times will vary from oven to oven and bakeware to bakeware,  so keep an eye on it towards the end. 

Allow the muffins/cupcakes to cool for 10 minutes. Coconut baked goods are best when given proper time to cool so the moisture can redistribute throughout the cake.

Makes about 10-11 regular size cupcakes

These cupcakes are GREAT paired with my
Strawberry Whipped (Not Butter)-Cream 

Getting A Perfect Roasted Butternut Squash

Preparing perfectly roasted butternut squash isn't rocket science... 

....but it does take a bit of patience and time! Just like people, every butternut squash is unique and different. Unfortunately, this means that it's impossible to establish a guaranteed, fool-proof, exact length of time to roast these sweet beauties for. So what is my method, you ask? 

I go by smell. YEP......you read that right. Smell. How's that for rocket science!

Under-cooked butternut squash can be stringy, hard and grossly lacking in flavor, color and sweetness. But.....if you cook it long enough it becomes creamy, smooth, bright orange (color varies from squash to squash) and delightfully sweet!

Selecting a Good Squash

When shopping, choose a butternut squash that has an even, smooth and light cream-colored skin. When you hold it, it should seem a bit heavy for it's size and should be firm with faint green lines coming from the stem.

You want to avoid a butternut squash that has any soft spots, is dull looking or feels light for its size. And if the stem is black or very dark looking, this means it could be a bit old and has already crossed over to the dark side.  

The true test is that if it's already bright orange when you cut into it, you KNOW that you're in for a real treat!

Roasted Butternut Squash

Ingredients:

1 butternut squash
ghee, coconut oil or oil of choice
optional: Salt and/or pepper for later seasoning if desired.

Directions:

Preheat oven to 350 degrees

Wash and dry the squash. Using a large, sharp knife, cut the squash in half vertically. (as seen in the pictures) I leave the seeds for now and scoop them out after the squash has cooked. You can also scoop them out before baking, especially if you want to use the seeds in your garden.

Using a little ghee or oil, lightly coat the entire surface of the squash. Pay special attention to the cut side.

Place cut side down (outside skin facing up) on a well seasoned cookie sheet or baking stone. Parchment paper can be used if desired, but I find that I get better caramelizing when putting it straight on the the cookie sheet.

Place another cookie sheet or casserole dish on the rack beneath the squash to catch any drippings. Sometimes there is more of this than others, depending on the squash.

Now, here's the secret....bake the crap out of that squash! I mean it. Let it go for over an hour, sometimes longer on the big ones! I've been known to let mine go as long as an hour and half.

You'll know that it's ready because it will start to smell like something is burning....because guess what.......something IS!

As it gets close to being done, the squash will release a sugary liquid, and if you let it cook long enough that liquid will start to burn around the squash. It looks like bubbly, burnt marshmallow (and it kind of smells like it too.)

That's when you know that you're about to indulge in a sweet, bright orange, super creamy, caramelized butternut squash!

When it's finished roasting, just remove the squash from the oven, flip them over to cool a bit, remove the seeds and then scoop out the squash into a bowl. Or if you're like me, just season and eat it right then and there! Enjoy! 

Paleo Masala Cauli-Rice (Grain Free, Vegan)

Paleo Masala Cauli-Rice 

Grain/Gluten/Dairy Free

(Grain Free, Vegan, SCD, GAPS, Paleo)

Ingredients:

3 tablespoons ghee/oil of choice

1 medium cauliflower head, grated (about 4 cups)

Half a large yellow onion, diced (about 1/2 cup)

2 medium sized carrots, diced (about 1 cup)

1 whole jalapeno, seeded and diced or 1/4 cup diced green pepper*

2-3 cloves of garlic, minced (about 1 teaspoon)

2 inch piece of fresh ginger, peeled & grated ( about 1 teaspoon)

1/3 cup frozen petite green peas

1/2 teaspoon brown mustard seeds

1/2 teaspoon ground coriander

1 1/2 teaspoon Kashmir Garam Masala**

salt and pepper to taste (amounts will vary depending on if your masala mix was salted or not).

Garnishes: lime wedges & cilantro

*Omit the jalapeno/green pepper if nightshades are an issue, still great!

** Kashmir Garam Masala sources: make your own, Frontier

 and my favorite, Urban Accents

Directions

Prep:

Grate the cauliflower with a hand grater or with a grating blade on a food processor. You can also use the regular blade on the food processor but I find this results in a wetter, less "rice-like" product.

Prep the rest of the veggies minus the frozen peas (dicing, mincing) and set aside.

Mince the garlic and pepper, grate the ginger mixing them all together in a small bowl.

Mix together the spices in another small bowl and set aside.

Cooking:

Heat a wok over high medium/high heat (on the "high" side), add 1 tablespoon of oil/ghee then add the cauliflower. Toss it in the oil then spread it out in a thin layer as evenly as possible. Turn the burner up to high. Allow cauliflower to fry till it starts to brown a little then stir/flip it around, again spreading it in a thin layer. Do this a couple of times till the cauliflower starts to get brown and black flecks all over it, almost like it has been grilled. Transfer to a large bowl and place the wok back on the heat, turning the heat back down to medium/high. Spreading out the cauliflower and cooking it at a high heat like this keeps the cauliflower from steaming itself and getting soggy, and produces a very "rice-like" texture.

Add another tablespoon of oil/ghee to the wok, then add the garlic, ginger and jalapeno/green pepper mix to the oil. Fry for about a minute but not so long that the mixture burns. Stir & toss often to keep from burning.

Add the prepared veggies (minus the peas) to the wok and cook just as you did the cauliflower. Spreading out and allowing them to fry and brown, stir & toss often till the veggies are cooked through and browned slightly. Transfer to the bowl with the cauliflower.

Return the wok to the heat and add the last tablespoon of oil plus the spice mixture. Fry the spice mixture in the oil for 30 seconds to 1 minute, then add the rest of the ingredients back into the wok. Add the green peas and continue to fry and toss all the ingredients together for about 1-2 minutes more. Add coarse sea salt and cracked pepper to taste. Salt amounts will vary depending on if your masala mix was salted or not. If it doesn't contain salt, I start with about 1 teaspoon of salt and work from there.

Serve with a wedge of lime, to be squeezed on top of the "rice" just before serving and some cilantro.

You might also enjoy my Grain Free Samosas with Rhubarb Chutney 

Banana Walnut Grain-Free Granola

Ok, I'm just going to come right out and say it. I mean, there's no point in pretending that we're not all thinking about the elephant in the post here! Grain-free granola is FREAKING expensive. I mean seriously, "Can I get a witness"!?! Yet in spite of the cost, I find myself making it again and again and again. WHY? Because I like it. No let's be honest here....I LOVE it.

At least I can honestly say that I don't actually eat a whole bowl full (anymore) like the picture here suggests. I mean, who really fills their bowl to the rim like that anyway? Wait....don't answer that.

Admittedly, I have been known to eat a little bowl of it now and then with some coconut milk or even just by the handful. But these (more moderate) days, I prefer to just add a little granola to my coconut yogurt parfaits, waffles, muffins or morning butternut squash. Ultimately, grain-free granola is pretty much all NUTS, so I've learned to keep it to a handful a day; and my digestion, my body and my wallet all thank me!

So here it is: my family's (current) favorite flavor combination. Lucky for us, we found unsweetened dehydrated banana chips at our favorite health food store. Of course you could always dehydrate or bake/fry your own. Once, we even splurged and got the sweetened ones...now that was a nice treat.

Banana Walnut Grain-Free Granola 

Paleo, Grain/Gluten/Dairy & Cane Sugar Free

Paleo, Primal, Gaps, sugar free, grain free, gluten free, SCD
Ingredients:

1 1/2 cup of raw walnuts (the 1/2 cup is set aside)
1 1/2 cup raw cashews
1 cup raw pecans
1/2 cup raw sunflower seeds
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamon
1/4 teaspoon ground nutmeg

2 medium/large sized bananas
10 fresh dates, soaked or 1/4 cup honey/vegan sweetener
1/4 cup coconut oil
2 tablespoons water
1 tablespoon vanilla extract

1/4 cup raisins
1/2 cup banana chips (we used unsweetened, either would work)
1/4 cup mini chocolate chips, optional (we used Enjoy)

Note: Using "crispy nuts" (soaked and dehydrated) will greatly help with the digestibility and nutrient absorption of the nuts. Find out more about this HERE. This recipe will work with any nuts though.

Directions:

Soak the fresh dates in room temp water for 2-3 hours, remove the pits. If you use dried dates the soaking  time will be longer.

Preheat oven to 200-250 degrees

In a bowl, combine 1 cup of  the Walnuts (the other 1/2 cup is set aside till the very end), 1 1/2 cups cashews, 1 cup pecans and 1/2 cup sunflower seeds. Toss to mix evenly.

Add 2 cups of the nut mixture to a food processor. Process the nuts till they are almost the texture of Grapenuts (yes the cereal...with gluten in it, I know). Transfer to a large bowl.

Take the leftover nuts (excluding the 1/2 cup extra walnuts) and coarsely chop them. This can be done by hand or with the food processor. Just don't chop them too fine. Transfer to the bowl with the other nuts.

Add the raisins and the spices. Toss to combine.

In a blender, add the bananas, soaked dates or honey, oil, water and vanilla extract. Puree till smooth. (takes a little longer if using the dates instead of honey)

Pour the banana mixture over the nut mixture and toss the ingredients till well combined. (I find my hands work best for this as the banana mixture can be kind of thick.

Bake in a 200-250 degree oven till crispy. Takes about 1 hour (or longer if your oven goes lower for dehydrating). Stir 3-4 times during the process to prevent burning. Or for RAW granola use your dehydrator. Baking times will vary from oven to oven and choice of oven temperature.

When the granola is good and crispy, remove from the oven and let cool. Keep in mind that it will crisp up more as it cools too. Add the banana chips, extra walnuts and chocolate chips to cooled granola, toss to combine and you're DONE!

Store in an air tight container. We keep ours in the fridge. Makes about 5 cups of granola.