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Simple Brownies- Flourless and Gluten Free

Below is a simple recipe for cookies/brownies!  They are basic ingredients and I had everything at home  besides the chocolate chips.  Not sure if that is a blessing or a curse because they are so easy to make... and so good!

Ingredients 
1 cup creamy peanut butter (I used almond butter)
2/3 cup coconut sugar (For Candida Cleanse people- You can also use xylitol)
1/2 teaspoon vanilla extract
4 tablespoons unsweetened cocoa powder
Pinch of salt, omit if your peanut butter is salted
1 teaspoon baking soda
1 large egg
1/2 cup (plus extra for topping) dark chocolate chips (I used Enjoy Life Dark Chocolate Chips)

Instructions (I added in my modifications)
Preheat the oven to 350 degrees F.

In a medium sized bowl, beat together the peanut (almond butter) butter, coconut sugar, and vanilla extract. (Do not heat up the almond or peanut butter at all)

In a separate bowl, combine the cocoa powder, salt, and baking soda.

Stir together and then beat in with the other ingredients.

Beat in the egg until just combined and then stir in the chocolate chips.

Form balls of dough and press 3 to 4 chocolate chips into the top if desired. Press the cookies down so they aren't puffed up.  (I just made them into brownies and added the batter to a baking pain greased with coconut oil.)

Bake for 6-8 minutes (Mine took exactly 6 minutes, but my oven runs a bit hotter). Watch them carefully because they go from perfectly baked to burned quickly especially with the coconut sugar. (The brownies baked for about 8 minutes-- but keep checking to make sure they don't burn like she said.)

These cookies are crumbly while they are hot. Let them cool completely or enjoy some deliciously hot, but crumbly cookies right out of the oven.  (She wasn't lying.  They are super crumbly out of the oven and even 1 hour of cooling later.  But I couldn't resist!  After they cooled overnight they weren't crumbly at all.)

http://www.chelseasmessyapron.com/gluten-free-double-chocolate-breakfast-cookies/

Chocolate Cups

These are fun treats for any occasion that are fun to make a delicious to eat!  They are even kid friendly!

1 bag of Enjoy Life Chocolate Chips (or any favorite chocolate)

1 pastry brush

12 parchment cupcake liners

Berries or any fun filling

Melt the chocolate in a double boiler.  Line the holes of a cupcake tray with the liners.  Simply take your pastry brush and paint the inside of each liner with chocolate.  Once all are painted, place in the freezer for about 5 minutes so the chocolate can harden.  Take out the tray and paint the liners a second time, paying special attention to any areas that look thin.  Pop them back in the freezer for another 5 minutes and they should be ready to fill with berries or other fun fillings (try almond butter too)!  Yum!

They look really fancy, but are so easy!

Yields about 12 bowls.

Wrap Replacement! (And It Isn't Lettuce)

Look at this great wrap replacement below!  It is made up of just coconut so its great for people on Candida Clear too!  Yay!  So if you need another option beside lettuce wraps this has you covered.  These can be found at Whole Foods in the international isle- by the Asian Foods. 

Use for any kind of wrap- turkey, chicken, breakfast, etc.  You can even use as a taco shell replacement.  Enjoy!  

Crockpot Kale Soup

Lori's Crockpot Kale Soup

Ingredients 

·         2 large containers of organic chicken broth

·          1 Pkg Mix of organic kale, carrots and purple cabbage (in the produce section at Krogers)

·         3 cloves garlic, large

·         1 large onion
2 cans organic garbanzo beans, drained
2 cans organic diced tomatoes (or chunky tomatoes)

·         3 large cooked organic chicken breasts, shredded

·         3 heaping tablespoons of coconut oil

·         Your favorite seasonings

Instructions 

Go through package of kale and pull off small hard stems

Chop up onion and garlic (or you can throw in food processor and mince)

Optional: Blend tomatoes in food processor with onions and garlic (with juice) unless you want them chunky in the soup

Drain garbanzo beans

Put everything in the crockpot pot with the broth (make sure chicken is cooked beforehand- you can boil the chicken in water for 20 minutes, shred and then add to soup).  You may want to add in an extra box of broth or a little water if it is too thick. 

Stir and cook on high for several hours then reduce to low until ready to serve.  ENJOY!! 

Rice Replacement

Chopped up cauliflower is a common rice replacement in the paleo/clean eating world.  It isn't that hard to make but more of a mess.  I ran across this amazing product at Target- premade cauliflower rice!  It is in the refrigerated vegetable section by the loose leaf kale and other veggies.  I haven't seen it at Kroger or Whole Foods but I could have glanced over it.  

All you do is throw it in a skillet with a scoop of coconut oil and a 1/4 cup or so of water.  Let it cook until all the water evaporates and the cauliflower is soft.

You can make as simple rice and add sea salt and pepper with some shredded chicken mixed in.  So good!  Last night we sauteed it with cut up mushrooms and a little beef broth to add flavor.  It was so delicious!  There are a million other ways to use it I am sure but if you need a 5 minute side dish that can be flavored to your liking- you may want to run to your local Super Target and stock up on this.  

PS: I personally do not like steamed cauliflower but love cauliflower rice and cauliflower mashed 'potatoes'.  (For a how to click here).  I know it is a texture thing- so if you really aren't a fan of cauliflower give this a try and I think you will be pleasantly surprised like I was! 

Shredded chicken, cauliflower rice, & avocado

Topped with Tessemae's Southwest Ranch

Spinach and Kale Appetizer!

It's a healthy makeover of Trader Joe's Spinach and Kale Balls!  They are so savory and flavorful!

Ingredients

10 oz of Kale (2 small plastic containers)

10 oz of Spinach (2 small plastic containers)

3 eggs

1 Cup of Almond Flour (or flour of choice)

2 Tablespoons of Garlic Powder

2 Teaspoons of Sea Salt

1 Yellow Onion (I have used half an onion, but prefer more flavor)

4 Tablespoons Coconut Oil

1/2 Cup of Parmesan Cheese (Optional)- From experience: It is so tasty without adding this or replacing it with anything

Instructions

Preheat Oven to 375

Add Coconut Oil, onion, Kale and Spinach to a pan and wilt the Kale/Spinach.  This usually takes about 5-7 minutes.

Place all ingredients except half of the flour in a food processor or blender and blend until smooth.

Pour mixture into a bowl and mix remaining flour.  You can taste the mixture at this point to make sure the flavor is how you would like it.  Spoon balls of the mixture onto a cookie sheet lined with parchment paper.

Bake for 20 minutes.  Remove from oven and place on a cooling rack.