Peanut Butter Fudge

Peanut Butter Fudge 

Or, as our friends humorously dubbed them, Snazappers! 

Ingredients

1/2 cup peanut butter 

1/2 cup coconut oil 

1 tablespoon maple syrup

2 scoops stevia

Pinch sea salt

Mix well and chill 20-30 minutes until solid, cut into squares. Enjoy!!

Our Favorite Shepherd's Pie

Our shepherds pie turned out to be super yummy :-) You could make mashed potatoes from scratch, or you can cheat and use the boxed kind. I've actually made this with the cheater (boxed) mashed potatoes, and our guests were astonished when I told them they weren't made from scratch. That said, I do prefer real mashed potatoes... They are, after all, my official favorite food :-)

Roast Veggies
1 pound brussels sprouts, quartered
1 onion, chopped
2 carrots, chopped
2-4 tablespoons grapeseed oil or melted coconut oil
Salt and pepper to taste
1/4 teaspoon garlic powder

Preheat oven to 400 degrees. Brush (or spray) a baking pan with oil. Add all veggies and spices and toss with oil.  Roast for 20 minutes or so, tossing half way through, until veggies are cooked to tender and slightly roasty.

Meat
1 pound ground turkey or beef
1/4 cup leftover red wine, optional (you could substitute 2 to 3 tablespoons of balsamic vinegar)
Salt and pepper to taste
1/4 teaspoon Garlic powder

While the veggies are roasting cook ground beef in a large skillet with salt and pepper and garlic powder until browned. Add wine and cook for two more minutes.

Mashed potatoes
1/4 cup nutritional yeast
3-4 chives snipped small
1/4 teaspoon garlic powder
2-3 tablespoons mayonnaise
2-3 tablespoons water or chicken broth
Salt and pepper to taste
Potatoes for six servings (we use 6 smaller potatoes or 6 servings of boxed potatoes)

While your veggies are roasting and your meat is cooking, prepare potatoes (if they are instant, combine all the ingredients together and cook according to directions). If you're making the "real deal" mashed potatoes, cover whole potatoes with water (add about 2 inches of extra water to make sure the tops are covered) and boil until the potatoes slip back into the water when pierced with a knife.

Transfer potatoes to a large bowl and add remaining ingredients. Mash until fluffy.

VOILA! 
Layer in your serving dish the meat, veggies, and top with potatoes. Enjoy!

TIPS:

• We serve in our cast iron pan, since it's already been used to cook the beef - why dirty another dish? :)
• You can make this dish ahead of time, and either freeze or refrigerate until ready to bake.  

Coconut Whipped Cream

We were beyond excited to find this yummy dairy-free, natural version of whipped cream! My recipe was adapted from HealthyHappyLife. My photo is of the chocolate-mousse-like variation.

INGREDIENTS:
1 can full fat coconut milk (chilled overnight in the fridge)
1 scoop Trader Joe's stevia
1/2 teaspoon vanilla
1-3 teaspoons honey or maple syrup

VARIATION:
Add 3 tablespoons unsweetened cocoa powder for a delicious chocolate-mousse-like dessert. It would be great chilled in a nut crumb pie crust!

Easy Cheesey Dairy-free Breakfast "Pizzas"

Since my handsome husband is eating dairy free and refined wheat-free, it lends to a bit of creativity in the kitchen. This yummy Breakfast "Pizza" was a big hit this week. Cheesy-nutty nutritional yeast gives us great flavor, avocado adds creamy, satisfying fat for long term full tummies. Makes four slices.

INGREDIENTS
4 slices sprouted (also called flourless) wheat berry bread (or your choice)
coconut oil
3-4 tablespoons marinara or pasta sauce
1-2 tablespoons nutritional yeast
chives or green onions
1 ripe avocado

DIRECTIONS
1. Toast bread.
2. Slather with coconut oil (it's such a healthy fat!)
3. Top with 1-2 tablespoons of sauce per piece.
4. Add 1/2 to 1 teaspoon of nutritional yeast or to taste (you can always add more, so start with a tiny bit if you're new to this flavor!)
5. Add chopped chives.
6. Top with avocado and enjoy!

VARIATIONS:
This also makes a great lunch "pizza." We substitute Ezekiel tortillas for the bread, and make it as you would a pizza, topping with avocados after it comes out of the oven.

Yummy Homemade Graham Crackers

The kiddos and I have been enjoying these bite-sized, Graham-like munchies! Recipe is adapted from The Nourishing Home http://thenourishinghome.com/2012/04/honey-graham-cracker-cookies/

INGREDIENTS
2 1/4 cup spelt (or whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1/2 cup melted coconut oil
1/4 cup honey (or maple syrup if your baby is under one year)
1/4 cup water
1 teaspoon vanilla
Three scoops of Trader Joe's stevia

DIRECTIONS
1. Mix dry ingredients.
2. Mix in wet ingredients until just combined. If the flour doesn't come together as a dough, add water 1 tablespoon at a time and mix until it does. Chill for 30 minutes (optional).
3. Preheat oven to 350°
4. Roll out dough on a piece of parchment paper that is the same size as your pan. Using a pizza cutter, score to make cracker sheets. Poke holes with fork.
5. Bake for 8 to 12 minutes. Remove when the edges are golden brown. Let cool completely on cooling racks, and they should crisp up, but still be soft enough for baby gums. If you like them crisp, you can always put them back in to the oven for two or three minutes at 350°.

VARIATIONS
If you want a chocolatey feel, add 5 tablespoons of cocoa powder or carob powder. For a yummy citrus flavor, add the zest of one lemon or orange.

Honey Oat Peanut Butter Cookies

I have a sweet tooth. The kind that wants dessert... pretty much after every meal :) SO - enter a need for healthy desserts!  Here is a recipe adapted from PattyCake that we all adored. And, if you make the cookies tiny enough, you get to enjoy five of them before stopping!

Combine in a bowl:
1 3/4 c spelt flour
3/4 c oats
4 scoops Trader Joe's organic stevia
1/2 teaspoon salt
1/2 teaspoon baking soda

Mix well, separately:

1 c crunchy peanut butter* (the natural stuff - just peanuts and salt!)
1/3 c honey
1 egg
2 tsp vanilla

Slowly add liquid mixture into dry mixture and combine well. Roll small teaspoon sized balls and place on a parchment lined baking sheet. Using a fork, press to cross hatch (wash the fork if it starts to stick). I bake them at 325 degrees for 6 minutes (our oven runs hot!). Watch to make sure the edges just lightly brown, it's easy to overcook these little guys.

*Note: If your dough looks a little dry, your peanut butter may not have as much oil as Trader Joe's peanut butter. Go ahead and add 2-4 tablespoons of grapeseed or melted coconut oil.

Option: If you love cookie dough, just pop them in the freezer and enjoy as needed!

Pumpkin Pie Almond/Date Treats

Ingredients: 

1 c sprouted and dried almonds
1/4 c coconut oil
5 pitted dates
1/2 t pumpkin pie spice
1/4 t vanilla

1/4 c coconut shreds, ground in food processor to roll in.

Combine all ingredients (except coconut shreds) in food processor until mixture comes together to make a sticky ball. Form into small balls and roll in coconut. Chill until slightly firm and enjoy!

Note: you could also chill in a parchment lined pan, then cut into small bars. These store well in the fridge or for a treat in the freezer.