Category Archives: Grain-free

Sea Salt Brownie Cookies

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Whoooooooops.

I literally talked a few days ago about being healthy and then I made these??!!!

I guess there’s always time for chocolate in my book!

Are any of you as freaked out as I am that Christmas is only TWO weeks away?

It sneaks up on me more and more as I get older and I feel like it’s also more challenging for me to get into the Christmas spirit.

This year is especially strange for me because I’ll be 3,000 miles away from my family. My first Christmas away from home. That just sounds weird. I want to say that it makes me sad, and it does to an extent, but I think a lot of it has to do with the fact that Seattle is just…different. It’s dark almost all day and it’s not cold. It’s just…odd. Granted, I’ll get to go skiing/snowboarding whenever I want, but it’s still different.

Anyway, I decided to try and get festive by baking and this is what I came up with. Besides, who doesn’t love some salty with their sweet?!

Ingredients:

  • 1/2 cup extra virgin olive oil (or coconut oil if you enjoy that flavor better)
  • 1/2 cup cane sugar or honey
  • 2 eggs
  • 3/4 cup almond flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp sea salt, plus extra to sprinkle on top if you’d like!
  • 1 tsp baking soda mixed in 1 Tbsp hot water
  • 1 tsp vanilla extract
  • 1 cup chocolate chips (these are most allergy-friendly)

1. With an electric mixer, mix the oil and sugar.
2. Add the eggs one at a time.
3. Add the flour, cocoa, and sea salt and mix well.
4. Add the baking soda and vanilla.
5. Stir in the chocolate chips.
6. Refrigerate dough for at least an hour to get it to thicken (my dough was runny before this step).
7. Preheat the oven to 350.
8. Scoop tablespoon-sized scoops of dough on a lined baking sheet. Sprinkle with salt if desired.
9. Bake for about 10 minutes then let cool.

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Zucchini Lasagna

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Happy Hump Day!!!

Today I’m here making my grandfather proud talking about lasagna.

When I look back at my life to truly find where my love of cooking started, it would have to be in my grandfather’s kitchen when I was about 10.

I remember him bringing me a stool to stand on so I could stir his homemade spaghetti sauce…really, I just wanted to inhale all of the delicate flavors meshing in that pot. Spaghetti night was my favorite.

He used this same sauce to make lasagna. My dad’s favorite. THE CHEESE. Oh, the cheese.

Anyway, when I decided to make this I knew that I wanted to use zucchini instead of pasta and only use raw cheese.

I was really nervous about making a homemade sauce because for the first few minutes I was mixing the ingredients together, it was really underwhelming. After simmering on the stove for a while, though, my entire apartment starting smelling exactly like my grandfather’s kitchen when he would make his special sauce. I tasted it and I think I went back in time.

This is a recipe full of memories for me and although it takes some time, trust me, it’s worth it.

Ingredients:

  • 1-2 large zucchini
  • 1 lb ground lean turkey or beef
  • 10 oz tomato sauce (I bought a 20 oz can from Trader Joe’s and used half),
  • 1/2 large onion, diced
  • salt and pepper
  • 1 Tbsp oregano (fresh or dried)
  • 1 Tbsp basil (fresh or dried)
  • 1 tsp cayenne pepper (or more if you like it spicy),
  • 1 tsp garlic powder
  • 8 oz grated raw cheese of choice (white cheddar or mozzarella)

1. Preheat oven to 325.
2. Slice the zucchini very thin and place in a colander with salt to drain.
3. In a large skillet, add the turkey or beef (with olive oil if it’s extra lean) and salt and pepper.
4. Once the meat starts to brown, add the onion.
5. Once meat is completely browned, add the tomato sauce, herbs, and spices.
6. Bring the sauce to a boil, then simmer for 20 minutes. Taste and add more spices or herbs if needed.
7. In a 9″x13″ dish, layer the zucchini, sauce, and cheese. Repeat until dish is filled and top layer is cheese.
8. Bake for 45 minutes, or until the cheese is brown and bubbly.

Sorry for the ugly photo :(.

Apple Spiced Muffins

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Fall is officially here!

My favorite season of the year…finally!

I love everything about fall…the colors, the smells, but most importantly the food.

I decided that I wanted to make a recipe that felt truly fall-ish to me, so naturally I went the dessert/breakfast route.

These muffins aren’t necessarily the prettiest, but they taste delicious. I used honeycrisp apples to make them super yummy. I even allowed more sugar than usual. Whatever. I am choosing to enjoy today.

Ingredients:

    For the muffins:

  • 1/4 cup butter, room temperature
  • 1/4 cup coconut oil
  • 1/3 cup granulated sugar or coconut sugar
  • 1/4 cup light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cup coconut flour
  • 1 1/2 cup almond flour
  • 1 cup light coconut milk
  • 1 cup finely chopped honeycrisp apple, peeled
    For the glaze:

  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 teaspoon vanilla
  • 1 tablespoon light coconut milk

1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
2. In a medium-sized mixing bowl, cream together the butter, coconut oil, and sugars until smooth.
3. Add the eggs one at a time, beating to combine.
4. Mix in the baking powder, baking soda, cinnamon, ginger, pumpkin pie spice, salt and vanilla. Mix well.
5. Stir the flour into the butter mixture alternately with the milk, this helps the batter from getting dry.
6. Using a large scoop, divide the batter evenly into the prepared pan.
7. Bake the muffins in preheated oven for about 12 minutes, or until the center feels slightly firm. Prepare the glaze.
8. In a medium bowl, mix together the melted butter, confectioners’ sugar, spices, vanilla and milk. Whisk until smooth.
2. When muffins have cooled slightly (about 5 minutes), dip the top of the muffin into the glaze and allow the glaze to harden. Eat them slightly warm!

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