Coconut Flour Lemon Poppyseed Blueberry Muffins

Ingredients:

4 T Butter, melted (or melted coconut oil)

6 T Honey

6 Eggs

4 T Whole Milk (or coconut milk)

1/2 C Coconut Flour

1/2 t Salt

1/2 t Baking Powder

1 T Poppyseeds

2 t Lemon Extract

1 C Fresh Blueberries (or rehydrated dried blueberries)

Directions:

Preheat oven to 400 degrees F. Grease or line a standard muffin pan. 

In a medium mixing bowl, stir melted butter and honey together. Add eggs and milk and stir to incorporate. 

Add coconut flour, salt, baking powder, poppyseeds and lemon extract. Stir until smooth. 

Fold in blueberries. 

Spoon into muffin tin. Bake 14-16 minutes. Remove to wire rack to cool. Serve with room temperature butter and enjoy!

Yield: 12 muffins

* Adapted from “Honey Muffins” in “Cooking with Coconut Flour”, pgs. 56-57. Bruce Fife, N.D.

Sweet Slaw

Ingredients:

4 C Shredded Organic Red Cabbage

2 C Shredded Organic Carrots

1 Large Organic Red Apple, cut into thin sticks

4 oz Organic Dried Cranberries (sweetened with apple juice)

1/2 C Organic Sprouted Sunflower Seeds

2 Tablespoons Organic White Wine Vinegar

2 Tablespoons Organic Raw Unfiltered Honey

1/3 C Primal Kitchen Avocado Oil Mayonnaise

1/2 teaspoon Kosher Salt, plus more to taste

Directions:

Combine all ingredients and stir until honey is dissolved. 

Cover and refrigerate several hours or overnight. 

Stir again and add salt as needed. 

Coconut Flour Zucchini Muffins

Ingredients:

• 6 Eggs

• 1/4 C Coconut MCT Oil (or Melted Coconut Oil)

• 1/4 C Honey (or 1/2 C Coconut Sugar)

• 1/2 C Coconut Flour

• 1 t Ground Cinnamon

• 1 t Baking Powder

• 1/2 t Baking Soda

• 1/2 t Salt

• 1 1/2 C Shredded Zucchini

• 3/4 C Chopped Walnuts

• 1/2 C Raisins

Directions:

Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners. 

In a large mixing bowl, mix eggs, oil and honey together. 

Whisk in coconut flour, cinnamon, baking powder, baking soda and salt. 

Stir in zucchini, walnuts and raisins until just combined. 

Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean. 

Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack. 

Freezes well!

Yield: 12 Standard Muffins

* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour

Coconut Flour Morning Glory Muffins

 Ingredients:

• 6 Eggs

• 1/4 C Coconut MCT Oil (or Melted Coconut Oil)

• 1/4 C Honey (or 1/2 C Coconut Sugar)

• 1/2 C Coconut Flour

• 1 t Ground Cinnamon

• 1 t Baking Powder

• 1/2 t Baking Soda

• 1/2 t Salt

• 1 C Grated Carrot

• 1/2 C Grated Apple
• 3/4 C Chopped Pecans
• 1/2 C Shredded Unsweetened Coconut

• 1/2 C Raisins

Directions:

Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners. 

In a large mixing bowl, mix eggs, oil and honey together. 

Whisk in coconut flour, cinnamon, baking powder, baking soda and salt. 

Stir in carrot, apple, pecans, coconut and raisins until just combined. 

Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean. 

Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack. 

Freezes well!

Yield: 12 Standard Muffins

* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour

Pea Protein Bread

Ingredients:

1 C Pea Protein Powder
3/4 C Almond Flour
6 Tbs Flax Meal
1/2 tsp Salt
1/2 tsp Baking Soda
8 Eggs
Everything Bagel Seasoning

Directions:

Preheat oven to 350 degrees F.

Line a loaf pan with parchment paper.

In a large bowl, whisk together protein powder, almond flour, flax meal, salt and baking soda.

Pulse eggs in a blender until slightly foamy/bubbly (or hand-mix until this point).

Stir eggs into dry ingredients until just combined.

Scoop dough into prepared loaf pan. Sprinkle top with seasoning.

Bake for 45 minutes.

Remove from oven. Remove from pan. Allow to cool 5-10 minutes before slicing thinly into about 20 slices.

* Adapted from http://insidekellyskitchen.com/recipe/perfect-protein-bread

Grain-Free Butternut Squash Pancakes

Ingredients:

1/2 C Buckwheat Flour
1/4 C Quinoa Flakes
2 T Tapioca Flour
1 t Baking Powder
1/2 t Pumpkin Pie Spice or Ground Cinnamon
1/4 t Sea Salt
1/2 C Unsweetened Almond Milk (or other non-dairy milk)
1 Large Egg
1/4 C Butternut Squash Puree (or pumpkin puree)
1 T Melted Coconut Oil
1 Scoop Now Organic Better Stevia
1 t Vanilla Extract

Directions:

Combine all ingredients. Add a little extra almond milk if mixture is too thick.

Cook as you would any pancake 1/4 C of batter per pancake.

Yield: 6 Pancakes (2-3 servings)

Note: Recipe can be doubled or tripled and leftover pancakes frozen for later!

* Adapted from https://www.simplyquinoa.com/banana-buckwheat-quinoa-pancakes/

Summer Slaw

Ingredients:

4-5 C Cole Slaw Mix (or 3 parts shredded cabbage to 1 part shredded carrots)
1 T Apple Cider Vinegar
1/2 C Primal Kitchen Avocado Oil Mayonnaise
1 1/2 C Cooked, Drained Beans (kidney, black, pinto...you choose!)
1 t Celery Seed
1 t Dill Weed
1/2 t Salt, or to taste
1/4 t Pepper

Directions:

Combine all ingredients. Cover and chill for at least two hours in refrigerator or overnight. Check to see if more salt is needed before serving.

* Variations: Add diced radishes, sliced black olives, or diced red onion! Try using two colors of cabbage!

Sugar-Free Pumpkin Spice Chocolate Bread

Ingredients:
1 C Organic Pumpkin Puree
1/2 C Organic Coconut flour
5 Free-Range Eggs
1/4 C Melted Organic Coconut Oil
1 T Pumpkin Pie Spice
1/3 C Coconut Cream (from a can, mix contents together before measuring)
1 t Vanilla Extract
1 t Baking Powder
1/4 t Organic Stevia (where stevia is the only ingredient, not a blend)
1/2 C Sugar-Free 100% Cacao Baking Dark Chocolate Chips
Pinch of Sea Salt

Directions:

Preheat oven to 400 degrees.

In a large bowl, mix together all ingredients.

Spoon into greased (with coconut oil) 8x8 pan. Bake for 25 minutes or until set.

Enjoy warm, room temperature or chilled! Would be good with vegan butter melted on top or some kind of whipped topping.

Cranberry Pecan Poppy Seed Chicken Salad

Ingredients:

3/4 C Mayonnaise (great with avocado oil mayo!)
1/4 t Ground Mustard Powder
1 T Poppy Seeds
4 C Cooked Chicken Breast, cubed or shredded (cold)
1 C Chopped Pecans
1/2 C Dried Cranberries
4 Green Onions, sliced
Salt, to taste

Directions:

In a small bowl, combine mayonnaise, mustard powder and poppy seeds. Set aside.

In a large bowl, combine chicken, pecans, cranberries and green onions. Stir mayonnaise mixture into chicken mixture until everything is well distributed. Add more mayonnaise if dry.

Add salt, to taste. Can be served right away but best when refrigerated overnight and served cold the next day.

Wonderful in lettuce wraps!

* Adapted from https://juliasalbum.com/cranberry-pecan-chicken-salad

Everything (but the Bagel) Seasoning

Ingredients:

1 T Himalayan Fine Sea Salt
1 T Dried Granulated Onion
1 T Dried Granulated Garlic
1 T Black Sesame Seeds
1 T White Sesame Seeds
2 T Poppyseeds

Directions:

Combine in a jar of your choosing. Shake before each use.

My favorite way to use this is sprinkled on chicken before it is baked!

* Adapted from https://www.savoringthegood.com/everything-but-the-bagel-seasoning/

Almond Flour “Dinner Rolls”

Ingredients:

1/2 C Extra-Virgin Olive Oil
2 C Almond Flour
8 Eggs
1 t Baking Powder
1/2 t Salt

Directions:

Preheat oven to 375 degrees F.

Grease or line a standard muffin tin.

In a medium bowl, thoroughly mix together all ingredients.

Divide batter evenly into prepared muffin pan.

Bake for about 12 minutes or until done.

Remove from oven and carefully remove muffins to cooling rack.

Enjoy at room temperature or refrigerate or freeze for later!

Cashew Lemon Coconut Keto Bombs

Ingredients:

1 C Organic Raw Cashew Butter (made from only cashews with no added oils)
1/2 C Organic Extra-Virgin Coconut Oil
1 t Organic Vanilla Extract
1/4 t Organic Lemon Extract
1/8 t Fine Himalayan Sea Salt
2 C Organic Unsweetened Coconut Flakes

Directions:

In a medium saucepan over medium-low heat, melt together cashew butter and coconut oil, stirring occasionally.

Once the mixture is smooth, remove from heat. Stir in vanilla extract, lemon extract, sea salt and coconut flakes.

Place pan on a hot pad in the refrigerator until mixture firms up enough to scoop out.

Line a half-size baking sheet or two quarter-size baking sheets with unbleached parchment paper.

Using a melon-baller (or two spoons), scoop about a tablespoon of mixture at a time onto prepared baking sheet(s).

Refrigerate sheet(s) until keto bombs are firm. Transfer into an airtight container and store in the refrigerator.

Yield: About 24 servings

Chickpea Fritters

Ingredients:

1 C Chickpea (Garbanzo) Flour
1/2 t Sea Salt
1/4 t Baking Soda
1/4 t Ground Cumin
1/4 t Ground Coriander
1/8 t White Pepper
1/2 t Garlic Powder
1/4 t Onion Powder
2 t Lemon Juice
1/2 C Hot Water
About 1/4 C Olive Oil for frying

Directions:

In a small bowl, whisk together chickpea flour, salt, baking soda, cumin, coriander, white pepper, garlic powder and onion powder.

Stir in lemon juice and hot water until a dough is formed.

Heat oil in a small saucepan over medium heat. Once oil is hot, form balls or patties from dough. Fry on each side about two minutes. Do not crowd pan, fry in batches.

Drain on paper towels and serve as soon as possible!

Yield: About 10 small patties, serves 3-5 people

* Adapted from https://www.fifteenspatulas.com/chickpea-fritter-puffs/

Homemade Nightshade-Free Olive Oil Mayonnaise

Ingredients:

3/4 C Extra-Virgin Olive Oil (or 1/2 C EVOO and 1/4 C Light Olive Oil)
1 Egg Yolk
Pinch of Sugar
1/2 t Kosher Salt
1/2 T Apple Cider Vinegar
1/2 T Lemon Juice
1/8 t Ground Mustard

Directions:

Put all ingredients into a container and process with immersion blender (stick blender) until emulsified.

Keep refrigerated.

Yield: About 2/3 C

Note: Recipe can be doubled.

* Adapted from https://crunchybetty.com/foolproof-homemade-mayonnaise-full-of-super-secrets/

Unsweetened Dairy-Free Almond Flour Pancakes

Ingredients:

1 C Almond Flour
1/4 t Salt
1/4 t Baking Powder
1/4 C Unsweetened Cashew Milk
2 Eggs, beaten

Directions:

Thoroughly combine all ingredients in a medium bowl.

Preheat a frying pan over medium-low heat. Use cooking oil of your choice or lactose-free ghee if that is ok for you.

Cook as you would any other pancake!

Avocado Oil Vinaigrette

Ingredients:

1/4 C Avocado Oil
1 T Apple Cider Vinegar
2 T Dijon Mustard
Salt and Pepper, to taste

Directions:

Combine all ingredients in a small mason jar. Screw lid on securely and shake until ingredients are combined.

Serve immediately or store in refrigerator. Shake again as needed.

*Adapted from https://www.foodnetwork.com/recipes/avocado-oil-vinaigrette-3660298

Irish Beef Stew

Ingredients:

6 Pieces Bacon
2 1/2 lb Beef Chuck Roast, cut into 2-inch chunks
2 Onions, rough chopped
4 Garlic Cloves, minced
10-14 oz Guinness Beer (or other dark beer)
1/4 C Tomato Paste
4 Sprigs Fresh Thyme
5 Carrots, cut into 1-inch pieces
5 Celery Ribs, cut into 1-inch pieces
2 1/2 - 3 C Beef Broth
1 t Sugar
Salt and pepper, to taste

Directions:

In a large pot, brown bacon over medium heat. When bacon is browned, remove and reserve.

Thoroughly salt and pepper beef chunks. Increase heat to medium-high and brown beef pieces (in batches) until each has a nice crust on both sides. Remove beef and set aside.

Place onion in pot and reduce heat back to medium. Cook onions, stirring frequently, until translucent. Add garlic and cook for an additional minute.

Pour in beer and tomato paste. Stir to combine. Toss in thyme sprigs.

Add beef pieces, carrot and celery. Pour enough beef broth in to just cover the rest of the ingredients. Stir in sugar.

Reduce heat to a gentle simmer and cover. Allow to stew for about two hours. Once beef is fork tender, remove lid and increase heat to medium-high to return to a boil. Boil until stew reaches desired consistency.

Remove thyme stems and add salt or pepper, if needed.

Serve on roasted garlic and chive mashed potatoes!

Yield: 6-8 Servings

* Adapted from https://foodwishes.blogspot.com/2013/03/beef-guinness-stew-eating-beer-on-st.html

Slow-Cooker Orange Chicken

Ingredients:

1/4 C Corn Starch
1 t Kosher Salt
1/2 t Ground Black Pepper
1 1/2 lbs Boneless, skinless chicken thighs (cut into bite-size pieces)
2 T Grapeseed Oil (or other cooking oil)
1 T Grated Orange Zest (about one orange)
3/4 C Freshly Squeezed or Store-bought Orange Juice
2 T Granulated Sugar
1/4 C Honey
1 T Cornstarch
1 T Soy Sauce or Coconut Aminos
1 T Rice Vinegar
2 Garlic Cloves, minced
1 t Toasted Sesame Oil
1/2 t Grated Peeled Ginger or 1/4 t Ground Ginger
1/8 t Crushed Red Pepper Flakes

Green onions, sliced

Sesame seeds

Directions:

Combine cornstarch, salt and pepper. Toss with chicken pieces until well coated.

In a large skillet over medium-high heat, heat the oil until it begins to shimmer. Add the chicken pieces (in batches if necessary) and fry on both sides until cornstarch coating is crispy and dry. Place chicken pieces in slow-cooker.

In a medium bowl, whisk together orange zest, orange juice, sugar, honey, remaining 1 T cornstarch, soy sauce, rice vinegar, garlic, toasted sesame oil, ginger and red pepper flakes. Pour orange sauce over chicken pieces and toss to coat pieces with the sauce.

Cook on low about 2 hours or on high for about 1 hour or until chicken is done. Remove lid from slow-cooker and continue cooking on high until sauce reaches desired thickness.

Serve over white rice topped with sliced green onions and sesame seeds.

Yield: 4-6 servings

* Adapted from https://www.thekitchn.com/slow-cooker-orange-chicken-recipe-253412

Gluten-Free Yellow Squash Lemon Poppyseed Bread

Ingredients:

2 C Pamela's Gluten Free Bread Mix (or other GF flour blend)

1 t Salt

2 t Baking Soda

1/4 t Baking Powder
2 Large Eggs, room temperature

1/4 C Coconut Oil, melted

3/4 C White Sugar

1/2 t Almond Extract

1/4 t Vanilla Extract
1/2 T Poppyseeds
2 T Lemon Juice (fresh squeezed or bottled)
1 T Fresh Lemon Zest (or 1/2 t Lemon Extract)

1 1/2 C Grated Yellow Squash, squeezed and drained if needed

Directions:

Preheat oven to 350 degrees. 

Grease a standard size loaf pan. 

In a large bowl, whisk together flour, salt, baking soda, baking powder and poppyseeds.

In another large bowl, thoroughly mix together eggs, oil, sugar, almond extract, vanilla extract and lemon juice.

Stir wet ingredients into dry ingredients until just combined. 

Fold in lemon zest and yellow squash. 

Spoon batter into prepared pan. 

Bake for 50-60 minutes or until done.

Remove from oven and allow to rest in pan five minutes before removing to cooling rack.

Allow cool completely before slicing and serving.

Yield: 1 Loaf

* For muffins: Preheat oven to 375 degrees F. Grease a standard muffin tin. Bake for about 15 minutes. Remove to cooling rack.

* Adapted from http://thewanderlustkitchen.com/summer-squash-bread/

Sticky Garlic Pork Chops

Ingredients:

4 Pork Chops (boneless or bone-in)
1/3 C Brown Sugar
6 Cloves Finely Minced Garlic
1/4 C Rice Vinegar
2 T Asian Fish Sauce
1 T Soy Sauce
1 T Ketchup
1/2 t Black Pepper
2 t Siracha, or to taste
1 t Light Flavored Olive Oil

Directions:

In a small bowl, whisk together brown sugar, garlic, vinegar, fish sauce, soy sauce, ketchup, black pepper and siracha.

In a zip-lock bag or baking dish, place in pork chops and pour over sauce. Toss several times to coat. Marinate in the refrigerator for 1-2 hours. Turn every half hour during marination time.

Remove from refrigerator and scrape off excess marinade. Reserve all marinade.

Brush olive oil in a large non-stick skillet. Place in pork chops and cook over medium heat for about five minutes per side.

Remove pork chops to a plate and scrape all reservered marinade into the pan. Reduce sauce until it thickens to your desired viscocity.

Transfer pork chops back into sauce and reduce heat to medium-low. Toss and baste as needed until pork chops are cooked through or to desired doneness.

Serve with extra sauce on top!

* Adapted from https://foodwishes.blogspot.com/2018/01/sticky-garlic-pork-chops-what-do-you.html