Paleo Dark Chocolate Coconut Macaroons

I recently discovered Trader Joe's dark chocolate macaroons which met my gluten free/dairy free restrictions and was everything I had been missing in a dessert. However, the long list of ingredients and excessive refined sugar content did not sit well with me. So, I ventured out into the world wide web on a search for a simpler recipe which means I googled "dairy free gluten free coconut macaroons." 

I found several recipes with varying complexities and ingredients. I pulled from a few and tried my own method on a whim and it turned out remarkably well! With only 7 ingredients, I'm happy to have the quick, healthy crowd pleaser in my back pocket. Recipe is at the end of the post.

Recipe //

3 cups shredded coconut
2 tbsp maple syrup
1/4 tsp vanilla extract
2 egg whites
pinch of sugar
1 tbsp coconut oil (melted)
72% (or higher) dark chocolate bar (dairy free)

Turn oven on to 350º. Blend 1 1/2 cups of  shredded coconut in food processor until grainy. Add with rest of shredded coconut. Add maple syrup, vanilla extract, and mix well. Whip 2 egg whites and a pinch of salt (absolutely no yolk!!) until peaks form. Gently fold the egg whites into the coconut mixture. Use ice-cream scooper to gather 1 1/2 tbsp of mixture into hand and roll little balls. Place on pan lined with parchment paper (necessary when baking something like this). Drizzle or brush melted coconut oil onto top of macaroons. Place in oven for 20ish minutes - until golden brown on top and sides. While they are out of the oven, cooling, slowing melt broken up chocolate bar in a sauce pan over low heat while continuously stirring (only takes 3-5 minutes). Move melted chocolate into a small bow with a pouring tip and slowly drizzle chocolate onto macaroons (they can still be in the pan a this point)! Let cool completely and enjoy!

**full disclosure: with so little ingredients there needs to be an agent to keep the little macaroons together post baking. I suggest blending up half of the coconut flakes in a mini food processor until a smoother texture is achieved. I skipped that step with this batch pictured and regretted it. They looked and tasted perfect until we bit into them causing them to crumble in your fingers. They were still delicious but you look a mess eating them. The drizzled chocolate on top helped but not quite enough. If you don't have a small food processor, another option would to be adding a tablespoon of coconut flour to the recipe.

Paleo Lemon Bars

While trying to decide what festive item to bake for the 4th of July, I googled paleo lemon bars only half expecting to find something worthwhile.  However much to my surprise, I found a recipe that looked very promising on foodfaithfitness.com.  The author/blogger/chef, Taylor, does a wonderful job of making simple recipes with few ingredients.  I felt really good about this one, and my instincts were right.

You can read all about her struggle to create a delicious paleo lemon bar (she attempted 12 times! #dedication) and finally the perfected recipe, here.

{I left the powdered sugar off half of the squares for Paul :)}

Fajita in a Bowl

While it's nothin' fancy, I typically make dinner 5 nights a week.  Even on the long, busy days, I manage to get chicken in the oven, steam some broccoli, and get some rice cooking on the stove.  To make getting a meal on the table a stress-free experience, I rotate between 5 meals each week - this fajita bowl being one of them.  It's quick with minimal prep (approx. 15 minutes) and its healthy! 

I love meals where I can throw it in the oven and walk away...because this precious peanut pulls...at my leg constantly heart strings.

Below are the simple steps:

1) Toss chicken strips/breasts into a baking dish, slice up some red/yellow bell peppers to throw on top and pour your favorite salsa (instant seasoning) all over everything! Place in the oven at 350 degrees for 45-60 minutes (aka free time).

2) About 15 minutes before chicken is done, slice up some avocado & tomatoes, shred cheese (if desired), and start some rice on the stove (...more hands-free time)

3) A secret ingredient is to replace sour cream with plain greek yogurt - you won't be able to taste the difference and it's so much healthier.

4) Pull out chicken, place on top of rice, add sliced tomatoes, cheese, avocado, and greek yogurt and enjoy!! 

I love healthy, home-made meals that require little effort -  I hope you try it!

roswelle + smash cake // by Mikhail Glabets

I am blessed in having a close friend who is a RIDICULOUSLY TALENTED PHOTOGRAPHER (mikahailglabets.com).  We met Mikhail and his wife Erin in our church community group when Paul and I were engaged over 3 years ago. I invited them to Roswelle's party as close friends and actually asked Erin if she would take pictures for me during "cake-time" because I didn't want to put that on Mikhail.  BUT I'm so thankful he insisted that he take the pictures as a friend.  Weddings are what he is known for but he can clearly make magic happen through a lens in any situation (including an ikea highchair and a grain/dairy/refined sugar free smash-cake).   

He only took pictures for 10 minutes or so but he captured such a sweet story.

A Thanksgiving Hash

(The sunnyside up egg is optional - but adds even more flavor and nutrition!}

Just in time for Thanksgiving, the dish you must have on the table this year: Brussel Sprout Hash.

Paul and I made this a few weeks ago while we were in Georgia and we have been making it every chance we get, ever since.  It's a super healthy meal (Paleo of course) and it packs a TON of flavor.  Don't like brussels? - just give this a shot - even my grandfather liked it! 

You can find the recipe at the end of the post but below are some step-by-step shots of the easy dish.  I suggest using super fresh, local ingredients, it really makes a difference!

A MUST for this meal is to have a wide vegetable peeler as pictured above.  It will prevent you from cursing yourself for starting this meal (and me for suggesting it) during the peeling process. 

{cut the peeled squash in half and scoop out the seeds (toss) - then chop in into medium chunks}

{slice the brussel sprouts - about 4-5 slices a sprout}

{my little helper, eating her broccoli}

{the ingredients (not pictured: evoo, salt, & pepper)}

{her favorite food - sweet potatoes!}

The secret to making this meal distinct from anything else on the menu is the bacon grease.  According to the recipe, you will bake the bacon while chopping the other ingredients.  Once the bacon is done, pour the grease from the pan directly into the sautéing pan!

{sauté the squash and onion first, then add brussels, chopped bacon, evoo, and s&p}

If you want to get fancy, top off the hash with a sunnyside up egg.

As seen below, the longer the hash cooks the better and softer it will get.  I hope you take a chance on this dish this year and enjoy it as much as we have! 

Recipe, serves 8-10

(adapted from this recipe: http://paleogrubs.com/brussels-sprout-hash-recipe)

Ingredients

1. 1lb uncured bacon
2. 1 large butternut squash, peeled, seeded and cubed
3. 1/2-1 small red onion, finely diced
4. 40-45 (1stalk) Brussels sprouts, stemmed and sliced
5. 1 tbsp extra virgin olive oil
6. Salt and freshly ground pepper, to taste
7. 2-3 eggs, optional

Instructions

1. Place the bacon in a separate pan and bake at 350 until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Pour the bacon grease in the pan.
2. Add the butternut squash and onion to the pan and cook for 10-12 minutes, stirring occasionally, until soft. Stir in the Brussels sprouts, along with a tablespoon of olive oil. Season generously with salt and pepper to taste. Sauté for 8-10 minutes until the Brussels sprouts are dark green and fork-tender.
3. Add the crumbled bacon back into the pan and stir. Optional: Make two or three small wells in the hash and crack an egg into each. Cover and cook until the eggs are set. Serve immediately.

Almond Pancakes

Just in time for the weekend...I have an almond pancake recipe for your Saturday morning breakfast! We made these last weekend at the cape on a whim - Paul looked up a recipe and selected based on the ingredients we had at the cottage.  It wound up being delicious and more importantly they looked good too.  I can't tell you how many paleo baking recipes I make and it just doesn't look as appetizing as the regular baked items.  I am someone that definitely eats with my eyes and I appreciate presentation of food just as much as the taste.  Bonus: after eating these health packed little cakes - you don't feel lathargic and in need of a nap.  I went on a run after eating these and felt great.  

If you are more of a waffle person - check out these almond waffles.

The recipe is simple  1 1/2 cups of almond flour, 3 eggs, 1/2 cup of milk, and a sprinkle of cinnamon.  Combine and your done.  This makes 6 pancakes.  I must warn you they are very...nutty. You can definetely tweak the recipe by using almond milk, adding coconut or regular flour for taste, etc.  The thinner the batter the thinner the pancake and vice-versa.  Have fun with it!

To balance the nuttines of the pancake, we make a wild berry compote.  Use frozen organic wild berries (Trader Joe's Fancy Berry medley is my favorite) and local honey.  Warm in the pan until a think sauce consistency. 

The key to the perfect pancake: no butter in the well heated pan and wait to flip until you see the bubbles! (pictured above)

{that's a beautiful stack of health if I do so say so myself}

        Enjoy! I enjoy mine with the berries AND maple syrup - organic obviously (I can feel my brothers rolling there eyes) ;)