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Zucchini bread, grain free with peanut butter & chocolate chips!

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

1. Preheat oven to 350 degrees F. Line an 8X4 inch loaf pan with parchment paper, grease with coconut oil.
2. 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.
3. Pour batter into prepared pan, sprinkle remaining chocolate chips on top. Bake for 40-50 minutes or until a toothpick comes out clean.
4. 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!

*Recipe adapted from Ambitious Kitchen

Grain Free Banana Bread

Ingredients:

• ½ cup coconut flour
• ¼ tsp. baking soda
• ½ tsp. sea salt
• 8 eggs
• ½ Tbsp. pure Grade B maple syrup
• 1 Tbsp. organic vanilla
• 4 whole bananas, mashed
• ½ cup coconut oil, melted
• 1 cup dark chocolate chips or Enjoy Life Chocolate Chips
• ½ cup walnuts

Directions:

Preheat oven to 350 degrees; prepare cupcake pan by greasing pan liberally with coconut oil.

1. In large bowl, combine coconut flour, baking soda, salt. Set aside.
2. In large bowl, beat 8 eggs with wire whisk; Add maple syrup, vanilla, and mashed bananas. Melt coconut oil, and allow to cool slightly; then blend into mixture.
3. Add wet ingredients to dry ingredients and mix well.
4. Add chocolate chips and walnuts. Fill cupcake pan with batter and bake 20 to 25 mins. Cool for 10 minutes and ENJOY!! (Keep refrigerated.)

Source: From Eat Well, Feel Good: Practical Paleo Living, by Diane Frampton

Oven Roasted Drumsticks

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.

Cauliflower Crust Pizza

Grain-Free Cauliflower Crust Pizza can be topped with any of your favorite pizza toppings!

Ingredients

• 1 head cauliflower
• 1 cup shredded mozzarella cheese (or goat cheese if preferred)
• 1 pastured egg, beaten
• 1 tsp dried oregano
• 1/2 tsp crushed garlic
• 1/2 tsp garlic salt olive oil (optional) pizza sauce, shredded cheese
• 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

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

1. Preheat the oven to 375 degrees Fahrenheit.
2. Cut the parchment paper to fit inside the jelly roll pan.
3. 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.
4. 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.
5. Beat six egg whites with one-quarter teaspoons cream of tartar and remaining two tablespoons unrefined cane sugar until soft peaks form.
6. Fold beaten egg white mixture into the egg yolk and cocoa mixture.
7. Pour the batter over into the jelly roll pan over the parchment.
8. Bake the cake at 375 degrees Fahrenheit for fifteen minutes. Remove from the oven and allow to cool.
9. 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.
10. Generously dust the cake with additional cocoa or carob powder.
11. After the cake has cooled, gently invert it onto a stretch of aluminum foil or a kitchen towel.
12. 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.
13. 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.
14. 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.

Broth with Egg and Sea Salt

Ingredients

• Homemade chicken broth (see our recipe)
• 1 pastured egg
• Pinch of sea salt

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.

RAW Ice Cream Bon Bons

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.

Freeze another 30 minutes and serve.

RAW Vanilla Ice Cream

Raw Ice Cream

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.

Makes 1 quart.

Grapefruit & Rosemary Infused Water

Ingredients

• 2 organic pink grapefruits
• 2 sprigs rosemary
• Filtered water

Directions

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.

Beet Salad

Ingredients

• 4 large organic beets from your favorite farmer
• 1 organic red onion, sliced
• ½ cup Red wine vinegar
• ½ cup Olive oil
• 1 tsp. Sea salt
• Dash Black pepper
• Chopped parsley

Directions

Cover beets with water and boil for about 45 minutes in saucepan. Rinse immediately with cold water; now peal the outer skin off and cut into slices about 1/8 inch. Make vinaigrette with red wine vinegar, olive oil, salt and pepper. Toss beets and red onions in the vinaigrette, garnish with chopped parsley and sever chilled.