Paleo "Granola Bars" [grain free and refined sugar free]

These "granola" bars are delicious as well as super good for you! I love to eat these for breakfast or before a run, but they also make good, healthy snacks. I adapted this recipe from Against All Grain, by putting in some of my favorite add-ins (raisins, and chia seeds!) and more of certain ingredients. I make this recipe a few times a week; my siblings l.o.v.e these "granola" bars anytime of the day!

 

 

Paleo "Granola" Bars

2 cups of nuts (I use mainly almonds, plus whatever I've got around: walnuts, pecans or peanuts)
1 cup of shredded, unsweetened coconut flakes
1/4 cup of sunflower seeds
1 tablespoon chia seeds
1/4 cup of honey
2 teaspoons vanilla
3/4 cup peanut butter
3 Tablespoons coconut oil
Instructions:

1. Combine the vanilla, honey, peanut butter, and coconut oil in a saucepan over medium-low heat.
2. While the mixture is heating, place all of the nuts and in a food processor and chop until the mixture is coarsely chopped.
3. In a bowl, stir together the chopped nuts, coconut flakes, sunflower seeds chia seeds and raisins.
4. Remove the coconut oil mixture from the stove once it has melted, then stir in the nut mixture.
5. Line an 8×8 baking pan with parchment paper, then pour the granola bar mixture into the pan.
6. Place another piece of parchment on top, and use your palms to press the mixture into the pan evenly. Make sure to pack it down as tightly as possible. .
7. Place in the freezer to set for 2 hours. Lift the parchment paper out of the pan and place on a cutting board. Use a sharp knife to cut the bars into rectangles.

 

Peanut Butter-Banana Muffins and Vanilla-Honey Butter [paleo, gluten, sugar free]

When I finished my run this morning, I was really happy to come home to these delicious muffins that I made last night. :) (I found the recipe on Detoxanista, a site that I absolutely love!) The peanut butter actually gives the muffins a great texture/consistency - and they rose really well. (especially compared to other paleo/gluten free recipes!) I'll definitely be making these again!



Peanut Butter - Banana Muffins

• 1 cup natural organic peanut butter
• 2 very ripe bananas, mashed (about 1 cup mashed)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 3 whole eggs
• ½ teaspoon sea salt
• ¼ cup honey (or stevia, to taste)
• 1 teaspoon cinnamon
• Optional add-ins: ½ cup chocolate chips, or 1 cup fresh raspberries, or ½ cup dried raisins or cherries, or 1 sliced banana

Instructions

1. Preheat your oven to 350F and prepare a muffin tin with 12 paper liners.
2. In a medium bowl, combine all of the ingredients mix until smooth. At this point, you can fold in one of the optional add-ins, if desired.
3. Scoop the batter, using a ¼ cup, into each muffin liner.
4. Bake for 15 minutes at 350F. The resulting muffins should be firm, and lightly golden.
5. Allow to cool for 15 minutes before removing from the pan.
6. Serve immediately, or store in a sealed container in the fridge for up to a week!

                                                                           

A few notes on the recipe:

1. make sure the bananas that you use are very ripe. I used "normally ripe bananas" and though the muffins tasted really good, they weren't as "banana-y" as I would have liked. Just keep that in mind.

2. I used less honey than the recipe called for. I used probably an 1/8 cup, whereas the recipe calls for twice that amount. You can adjust the sweetness level as you so desire.

As a finishing touch, I made a Vanilla-Honey Butter to spread on the muffins.









Vanilla-Honey Butter

6 Tbsp. butter, softened (I left it out overnight)
1 Tbsp. honey (or more, if you like it sweeter)
1 tsp. vanilla
1/2 tsp. cinnamon.

1. using a mixer beat the butter until light and fluffy.
2. add in the honey, vanilla and cinnamon. Mix to combine.
3. Walah! Enjoy on muffins or pancakes - store leftovers in the fridge.

Hearty White Bean and Ham Soup

This soup is a hearty and delicious: perfect for those rainy evenings of spring. I created this recipe for supper tonight and got great reviews from my family. :) The following recipe makes six servings.

White Bean and Ham Soup

1 onion, diced
2 stalks of celery, sliced
2 carrots, sliced
2 TB. Butter
30.5 ounces great white northern beans (cooked and drained)
2 ½ cups of stock (chicken or vegetable)
1 cup of water
1 ½ cups of ham, cubed
1 tsp. salt
¾ tsp. black pepper
1 tsp. of chives (dried or fresh) for serving

1.       Mash half of your white beans (15 ounces), set aside.

2.       In a large kettle melt the butter and sauté the onion, celery and carrots until tender.

3.       Add the stock, water, ham, and the mashed and whole beans and stir to combine.

4.       Season to taste, then let simmer for 30 minutes to enhance flavors.

5.       Sprinkle with chives and serve. Enjoy!

Gluten Free {almond} Pancakes

 In Wisconsin, it's almost Maple Syrup Time (when we finally get our syrup supply replenished with real, fresh, maple syrup!) so I thought I'd share a favorite pancake recipe of mine. 

This recipe is completely gluten/sugar free, so you can partake of these delicious 'cakes without fear or reserve. ;)

Gluten Free, Almond Pancakes

1 1/2 cups of almond flour

1/2 teaspoon of baking soda

pinch of salt

3 eggs

1/4 cup of liquid (milk, coconut milk, water etc)

1.In a mixing bowl, add your almond flour, baking soda and salt, and stir to combine.

2. In a seperate bowl, combine your wet ingredients: eggs and milk or water 

3. Combine your wet and dry ingredients: and stir to combine. 

4. Heat a griddle (I use an electric skillet, set to 350 degrees) and place a 1/4 cup scoop of your batter onto the surface.

5. When "bubbles" cover the top of your pancake(s) flip, until cooked through. Enjoy!