Zucchini bread, grain free with peanut butter & chocolate chips!
Ingredients
1 cup shredded zucchini
3/4 cup organic creamy peanut butter
1/4 cup pure maple syrup
2 large eggs, slightly beaten
1/2 teaspoon vanilla extract
2 tablespoons coconut flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
½ tsp sea salt
1/2 cup dark chocolate chips or dairy free Enjoy Life chocolate chips
Instructions
Preheat oven to 350 degrees F. Line an 8X4 inch loaf pan with parchment paper, grease with coconut oil.
In a large bowl, mix shredded zucchini, peanut butter, maple syrup, eggs and vanilla with whisk until well combined and creamy. Stir in coconut flour, baking soda, cinnamon & salt. Fold in chocolate chips, reserving about a tablespoon for sprinkling on top.
Pour batter into prepared pan, sprinkle remaining chocolate chips on top. Bake for 40-50 minutes or until a toothpick comes out clean.
Remove from oven and transfer pan to a wire rack to cool for 15 minutes, and then remove bread from pan and transfer to wire rack to cool completely. Slice and enjoy!
Drumsticks are always fun to eat! They offer an easy weeknight meal, and they are yummy served cold in the lunchbox the next day.
Ingredients:
8 to 12 drumsticks/chicken legs from high quality pastured chickens
Organic ghee; organic thyme & marjoram
Celtic sea salt
Black pepper
1 Cup leftover white wine
Arrange chicken legs in large cast iron pan, sprinkle ghee over the top. Season generously with thyme, marjoram, sea salt, black pepper. Add white wine. Cover and place into 375 degree oven for about 40 minutes. Remove cover and bake drumsticks for additional 15 minutes, which will make them crispy.
Your choice of pre-cooked veggie toppings such as mushrooms, onions, peppers* OR add nitrate-free pepperoni for meat lovers.
Directions
To “Rice” the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Grate the whole head with a cheese grater. Heat up coconut oil in a frying pan, and once it’s warm, add grated cauliflower. Cook for 5-7 minutes, until the cauliflower seems to be cooked.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
Make the Pizza Crust: Preheat oven to 450 degrees. Place parchment paper on a cookie sheet. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning. (Tip: It’s easy to double or triple the recipe, and then fill the cookie sheet with the mixture making a large rectangular pizza.)
Bake crust at 450 degrees for 15 minutes.
Remove crust from oven, add toppings: Add sauce, your favorite toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes). Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.
Bûche de Noël is a grain-free, gluten-free adaptation of the traditional holiday Yule Log. Use pastured eggs and fresh raw cream to make this decadent treat for your family party.
Ingredients
For the sponge cake
6 pastured eggs (separated)
6 tbsp. whole unrefined cane sugar (divided)
Dash unrefined sea salt
1/2 cup carob or cocoa powder (plus extra for flouring the pan)
1 tsp vanilla extract
Zest of 1 orange
1/4 tsp cream of tartar
Butter or coconut oil (for greasing the pan)
For the filling
1 1/2 cups heavy raw cream (for dairy free use Coconut Cream)
1 tsp unrefined cane sugar the contents of 1 vanilla bean
Directions
Preheat the oven to 375 degrees Fahrenheit.
Cut the parchment paper to fit inside the jelly roll pan.
Grease the parchment paper with butter or coconut oil, then dust with a sprinkling of carob or cocoa powder then line the jelly roll pan with the prepared parchment paper.
Whisk six egg yolks together with four tablespoons unrefined cane sugar, dash sea salt, carob or cocoa powder and vanilla extract with the zest of one orange until smooth, creamy and thickened.
Beat six egg whites with one-quarter teaspoons cream of tartar and remaining two tablespoons unrefined cane sugar until soft peaks form.
Fold beaten egg white mixture into the egg yolk and cocoa mixture.
Pour the batter over into the jelly roll pan over the parchment.
Bake the cake at 375 degrees Fahrenheit for fifteen minutes. Remove from the oven and allow to cool.
As the cake cools whip heavy cream with one tablespoon unrefined cane sugar and the contents of one vanilla bean until stiff peaks form. Reserve.
Generously dust the cake with additional cocoa or carob powder.
After the cake has cooled, gently invert it onto a stretch of aluminum foil or a kitchen towel.
Spread whipped cream onto the cake, then gently roll the cake length-wise and place it seam down on a serving platter. The cocoa dusted cake make crack, revealing a bark-like texture and appearance; however, if you find the cracks unappealing you can also frost the cake with chocolate ganache.
Slice the ends of the roll off at an angle, and then affix them to the side of the log. Decorate with a sprig of mint if desired.
Dust with additional cocoa powder, or with chocolate ganache.
For the ganache
Melt 6 oz. dark chocolate or Enjoy Life mega chunks in your double boiler. Add 1 Tbsp. coconut oil and stir until melted and blended into chocolate. Drizzle over the cake and refrigerate until ready to serve.
Heat homemade chicken broth in small sauce pan until it is steaming. Gently whisk in a pastured egg and a pinch of sea salt to taste. Enjoy for breakfast or anytime snack.
6 oz. dark chocolate (enjoy life brand for Dairy Free bars)
1 tsp. coconut oil
Place nuts in food processor and pulse until finely chopped. Place in large bowl, add shredded coconut and mix together. Melt coconut oil and nut butter over low heat; stir until smooth. Add vanilla, honey and sea salt. Fold into the nut mixture and mix thoroughly. Press into a 9X12 pan lined with parchment paper. Chill in freezer for 20 minutes.
Toppings
Melt dark chocolate and coconut oil over low heat; quickly spread over chilled bars. Return to freezer for another 10 minutes. Remove entire pan of bars by lifting edges of the parchment paper and place onto cutting board. Use a sharp knife or pizza cutter to cut into squares. Enjoy!!
14 ounces of dark chocolate (70% or higher, or enjoy life brand chocolate chips)
2 tbsp. coconut oil
Teddy organic peanut butter at room temperature
Flaky sea salt
You’ll need:
Silicone baking cups for standard size muffins (available at Bed Bath and Beyond or amazon.com)
A double boiler
Directions
Begin by heating the water for your double boiler.
If using a large bar of dark chocolate, cut into 1-2” pieces so it can melt easily.
Once water in double boiler has come to a boil, lower heat to medium and add chocolate.
Once the chocolate is almost melted, add the 2 tablespoons of coconut oil.
Turn down the heat to low and begin spooning melted chocolate into silicone muffin cups. Add about 2 tablespoons of chocolate per muffin cup, enough to completely cover bottom of cup.
Once all of the muffin cups have the chocolate, add 2 teaspoons of peanut butter to each cup (I just eye ball it and use a small spoon). Gently place the peanut butter in the middle of the cup.
Once the peanut butter is added to all of the cups, take the remaining melted chocolate and coat the top of each peanut butter cup. Usually it takes 1-2 tablespoons to cover and melt the peanut butter. Use your best judgment on this depending on how thick you’d like the cups to be.
Sprinkle tops of cups with sea salt.
Place on a baking sheet in the fridge for 1 hour to cool.
Package for gifts and enjoy one for yourself
Peanut butter cups last for 7-10 days in the fridge, 3-4 out of the fridge.
Prepare Raw Vanilla Ice Cream recipe and freeze in shallow plastic container.
Ingredients for Raw Ice Cream
3 pastured egg yolks
½ c Grade B maple syrup
1 Tbsp. vanilla extract
1 Tbsp. arrowroot
3 cups raw organic heavy cream
Whisk together all ingredients and add them to your prepared ice cream maker. Turn on ice cream maker and the best ice cream of your life will be ready in about 20 minutes!
Makes 1 quart
Chocolate coating
Ingredients
6 oz. enjoy life mega chunks
1Tbsp. coconut oil
½ cup chopped almonds
Directions
Using a melon baller, scoop frozen raw ice cream into balls. Freeze for 15 minutes. Melt mega chunks in your double boiler and stir in coconut oil until blended.
Remove frozen ice cream balls from freezer and coat with melted chocolate using a spoon; place on cookie sheet covered with parchment paper; sprinkle crushed almonds lightly over chocolate. Repeat until all balls are coated with chocolate and almonds.
Ice cream is best when homemade, since you can use a great deal less sweetener and omit all the additives contained in commercially made ice cream. High quality homemade ice cream is made using raw organic cream, yolks from pastured eggs, and unrefined sugar. Get creative by adding your favorite berries or chocolate to the basic recipe.
Ingredients
3 pastured egg yolks
½ c Grade B maple syrup
1 Tbsp. vanilla extract
1 Tbsp. arrowroot
3 cups raw organic heavy cream
Whisk together all ingredients and add them to your prepared ice cream maker. Turn on ice cream maker and the best ice cream of your life will be ready in about 20 minutes! Eat right away or freeze in shallow plastic container.
Use a sharp knife to remove the rind from one grapefruit, slice in half and add to clean half gallon size ball jar along with 2 sprigs of rosemary. Fill jar to the top with filtered water and refrigerate X 24 hours.
Strain after 24 hours and discard fruit and any seeds. Remove rind and slice grapefruit #2. Add to jar of infused water along with original sprigs of Rosemary for a beautiful presentation. Serve in your favorite glass over ice and enjoy! Be creative and try your own variations of infused water such as strawberry, cucumber & lime.
