I love these. So delectable! The family gobbled them down!
2 cups Almond Flour
1/2 cup (1 stick) melted & browned Butter (not burnt), then cooled for 5 minutes or less
1/2 cup Dark Chocolate Chips (60%)
2 tablespoons Coconut Sugar
1 tablespoon Honey
1 teaspoon Vanilla
1/2 teaspoon Sea Salt
- Preheat oven to 350 degrees.
- Grease 9×9 baking dish with butter.
- Mix all ingredients except for chocolate chips.
- Then mix in 1/4 cup of chocolate chips.
- Spread the mixture evenly in dish.
- Sprinkle 1/4 cup of chocolate chips on top.
- Bake for 25-30 minutes. It is done when toothpick in center comes out clean.
- Let cool on rack and slice into 9 squares.
I like this smoothie because it is easy, filling, healthy and guilt free.
1 cup frozen spinach
1 cup frozen peach slices
3 cups Unsweetened Almond Milk
1 tablespoon coconut oil
1 teaspoon Vanilla
2 tablespoons HEB Stevia blend.
Also, feel free to add any of these to your smoothie; avocado, mint, banana or even kiwi.
I made these for my kids. They are yummy, but they are a different texture than a wheat flour recipe. This recipe makes 12 cupcakes.
3 cups shredded carrots
8 pitted fresh dates, chopped
1/4 cup melted butter, cooled
1 tspn. vanilla extract
1/2 cup coconut flour
2 teaspoons cinnamon
1/2 tspn. ground cloves
1 teaspoon baking powder
2 tablespoons boiling water
4 oz. cream cheese, softened
4 oz. butter, softened
2 tablespoons Pure Maple Syrup
Optional: chopped walnuts to sprinkle over frosting
- Preheat oven to 350 degrees.
2. Put eggs, vanilla, butter and dates in blender. Combine coconut flour, cinnamon, ground cloves and baking powder in bowl. Pour blended ingredients into bowl and mix. Add carrots and mix. Then add 2 tablespoons of boiling water. (This will make the cupcakes more moist.)
3. Pour batter into 12 cupcake cups and bake for 20 minutes. Cupcakes are done when toothpick in center comes out clean.
4. While baking, get started on the frosting. Combine all frosting ingredients and mix with electric mixer until smooth.
5. After cupcakes have cooled, spread on the frosting and sprinkle with walnuts, if desired.
A very kid-friendly, healthy recipe. I serve it all by itself, no sides necessary.
1 head cabbage
2 lbs. ground beef (venison)
1/2 tspn. garlic powder
1/2 tspn. salt
1/2 tspn. pepper
32 oz. can tomato sauce
1 sweet onion diced
1/2 tablespoon Worcestershire sauce
1/2 tablespoon Sweetener (sugar, stevia)
12 oz. frozen cauliflower
Preheat oven to 350 degrees.
1. Boil Large Pot of water, enough to cover the cabbage.
2. Saute onions in olive oil until tender.
3. Add tomato sauce, garlic powder, black pepper, salt, Worcestershire sauce and sweetener.
4. Boil cauliflower in water until tender. Drain water, mash in large bowl.
5. Cut cabbage in half. Slice out stem (white part). Boil in water for 7 minutes.
6. Combine ground beef with cauliflower, eggs and 1/2 cup tomato sauce.
7. When cabbage leaves are tender, roll meat mixture into cabbage.
8. Spread a small amount of tomato sauce in bottom of 9 x 13 baking dish. Put rolls in pan.
8. Pour remaining tomato sauce over top. Bake for 1 hour.
My husband and I ate this at the Olive Garden a few months ago and it was fabulous. I decided to go home and figure out how to make it myself. Here it is. It’s really not too difficult and it will fill your tastebuds with satisfaction. Try it out!
2 lbs. chicken breasts
1 package fresh sliced mushrooms
1 tspn. minced garlic
1 small onion, chopped
2 tblspn. diced tomatoes
24 oz. Marsala wine
1/2 teaspoon salt
1/4 tspn pepper
8 oz shredded mozzarella cheese
8 oz heavy cream
3/4 cup parmesan cheese
1/3 cup sour cream
Preheat oven to 350 degrees.
1. Saute onions and mushrooms in olive oil until tender.
2. Add cream and wine to mushrooms and onions, simmer, while preparing the chicken, until desired thickness. Add salt and pepper to taste.
3. Slice all chicken breasts in half and open to look like a butterfly.
4. Use meat mallet to thin out the chicken.
5. Mix together sour cream, mozzarella, parmesan, garlic, tomatoes, salt and pepper in bowl.
6. Spoon sour cream mixture onto one side of butterflied chicken. Fold other side over.
7. Heat oil in pan.
8. Carefully place chicken into pan, cook both sides unil golden. Place on oven sheet.
9. Bake in pre-heated oven for 10-20 minutes. Bake until juices run clear and/or stuffing in center reach a temperature of at least 165°.
10. Serve sauce over top of baked chicken. Delicioso!
11. Serve along side a salad, pasta, mashed potatoes, green beans, or even boiled and mashed cauliflower. Pour the sauce over the cauliflower and it is wonderful. My family couldn’t even tell that they weren’t potatoes.
Heatlhy and comforting, who doesn’t love some warm, fresh baked cornbread out of the oven.
2 cups cornmeal
1 tspn baking soda
2 tspns baking powder
1 tspn salt
4 tblspn melted butter
1 cup sour cream 1/4 cup unsweetened apple sauce
1/8 teaspoon pure Stevia
Preheat oven to 400 degrees. Mix dry ingredients. Melt butter in pan. Let butter cool a little. Mix eggs in with dry ingredients, then add sour cream, apple sauce and butter. (You don’t want the butter to cook the eggs, so if they are mixed in, they will be fine). Use a mixer if you have one. Bake in a 9×9 dish for 20-30 minutes. Cornbread is done when toothpick or knife inserted in center comes out clean. If the top is turning brown but it is not finished, cover it with some foil and continue to bake until the inside is done. You don’t want to burn the top.
Be sure to cut your piece in half and put a pad of delicious real butter inside to melt.
Enjoy it with my Family’s Favorite Chili! See Recipes.
Our family loves this Chili. I was trying to find a recipe that tastes like Wendy’s chili. This one is similar, but not exact. The whole family looks forward to dinner on the day I make this.
3 lbs. ground beef (or meat of choice) *I use ground venison
1 tblspn Worcestershire Sauce
4 tspn Chili Powder
1 tspn Cumin Seeds
1 32 oz. can chopped tomatoes
2 tomato/chicken bouillon cubes
2 beef bouillon cubes
1 can kidney beans
1 can pinto beans
1 onion chopped
1 tblspn minced garlic
1 small can tomato paste
Salt and pepper to taste
Water, add a little at a time until you get your preferred consistency. Don’t add too much, you don’t want to have to add flour to thicken the chili.
Sharp Cheddar shredded and Sour Cream (optional toppings)
Brown the ground meat and cook onions together, until onions are soft. Drain the fat if it is a fatty meat. Venison is pretty lean, so I leave the fat in. If starting early you can put all of the ingredients in a crock-pot and let it cook for a few hours. Otherwise, put all ingredients together in a big pot. Bring to a boil and simmer on a lower heat for as long as you can. You want the flavors to blend together.
Top with sharp cheddar and sour cream.
Serve with cornbread, crackers, on a hot dog, on french fries or with fritos.
I’ve realized that it is important for my kids to learn healthy habits now while they are young. That means that I need to live out those healthy habits along with them, to guide them along and get them used to it. If it is a normal way of life for them now, it will be normal for them as adults and they will not have weight and health issues when they are older.
I have learned about various methods of eating and I am combining those methods to make a simple, budget friendly food style for my family. What is my food style? It is a mix of Atkins, the Wild Diet, Clean Eating, Trim Healthy Mama and the Superfood Swap. I do not do low fat. I believe that the information about fat is wrong and lowfat eating causes you to eat more. Fat is what satiates our hunger. When we eat a lowfat meal, our body is not satisfied for very long. Therefore, we end up snacking throughout the day and therefore we eat more. Same with salt. Salt is a mineral our body craves and everyone needs enough of it. Salt is good for you. Salt helps with blood sugar control, increases thyroid function, improves sleep quality, helps to balance our hormones and also helps our stomachs feel full, similar to fat.
I do not believe in excess of anything. That is where the problems lie. Everything in moderation. I love the idea of eating all organic, hormone free food, but with a family of 8, it doesn’t fit in the budget. My philosophy is to buy the healthiest foods possible within our budget. That means, I stay away from boxes and bags as much as possible. I stick to fresh produce, meats, cheeses, yogurt, milk and cream. Notice that all of these items are going to fill us up and keep us satisfied for longer periods of time, because the vegetables contain fiber and the meat and dairy contain fat and protein. I have been discovering more and more vegetables while trying to define my food style.
I do buy some packaged items like, Cheerios which are gluten free. They are great for busy mornings along with a bowl of yogurt or a piece of fruit. I also buy corn tortilla chips. My family loves guacamole and healthy nachos. I buy canned beans and tomatoes as well as frozen veggies. For travelling snacks I bring roasted peanuts with sea salt and bananas. The kids drink lots of water. At home, I have decaf iced tea and sometimes sugar free drink mixes for dinner time. The things I try to avoid most are sugar and wheat. They both have addictive tendencies, they make you fat, and according to the book, “The Grain Brain” (by David Perlmutter), they cause you to be less intelligent and the overeating of them causes Diabetes, Alzheimer’s, Heart Disease, etc.
Our family has a habit of eating treats every night. By treats I mean, candy, cake, cookies, etc. We also used to frequent the donut shop quite a bit. I am working on getting us away from those habits. Instead of sugary sweets, I have been making healthy treats sweetened with Stevia. So far, the kids have been happy with smoothies, milk shakes and ice cream. I am experimenting with different flavors.
My recipes are simple, budget friendly and tasty. They provide energy and nutrients while satisfying hunger. When going to birthday parties, church events, etc. I do allow my children to eat all of the normal American diet. I do not want them to feel controlled and to feel like they are missing out on something. I have found, that my oldest two children have self-control because they understand what a healthy diet is, from being at home, and they make better choices when they are out and about. They choose to limit themselves.