No-Bake Chocolate Coconut Snowballs

No-Bake Chocolate Coconut Snowballs

Ingredients:

4 cups unsweetened organic shredded coconut
2 Tbsp unrefined coconut oil
6 Tbsp pure maple syrup
4 Tbsp unsweetened coconut milk (I used an organic variety from a can)
1 tsp vanilla extract
1/4 tsp sea salt
1 cup organic dark chocolate, melted with 1 Tbsp unrefined coconut oil (the coconut oil makes the melted chocolate smooth)
Additional coconut for dusting if desired.

Instructions:

  1. Place shredded coconut and coconut oil into a food processor.
  2. Process on high speed, scraping down the sides occasionally, until it reaches an almost buttery consistency.
  3. Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until ingredients are combined.
  4. Shape the coconut mixture into 1” balls.
  5. Place on wax paper, and refrigerate for at last an hour, or set in the freezer for 30 minutes.
  6. Once the coconut balls are very firm, melt the dark chocolate, and coconut oil in a small saucepan over medium heat for just a minute or two, stirring constantly.
  7. Once the chocolate is melted, carefully dip the coconut balls into the melted chocolate and sprinkle with a tiny bit of shredded coconut
  8. Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.
  9. Store in a sealed container in the refrigerator or freezer, for up to a week.

Enjoy!


Butternut Squash Soup

This Butternut Squash soup is a delicious and nutritious addition to any Thanksgiving dish!

Ingredients:

  • Avocado oil
  • 1 butternut squash, peeled, seeded and cubed
  • 2 small zucchinis, peeled and cubed
  • 1 celery root, peeled and cubed
  • 2 leek stalks, chopped
  • 5 cloves of garlic, crushed
  • 6 cups vegetable stock
  • 1 sprig of thyme
  • salt and pepper

Directions:

  1. Coat the bottom of a large pot with avocado oil, and add the chopped vegetables and sauté until the leek is translucent, be careful not to burn the vegetables.
  2. Add 6 cups of vegetable stock and add a sprig of thyme.
  3. Simmer on low for about 40 minutes, or until all vegetables are tender.
  4. Remove the thyme before blending the soup. I like to use my Vitamix to blend it thoroughly, but a hand mixer will do the job too.
  5. Season with salt and pepper to taste.
  6. Optional garnish: sour cream, fresh parsley, avocado, seeds, cheese, etc.
Bon Appétit!

Healthy Halloween Chocolate Chip Cookies

Healthy Halloween Chocolate Chip Cookies

Give your children a healthy snack with these Halloween chocolate chip cookies. Cinnamon and pumpkin with plenty of dark chocolate chips, this recipe is simple to make and absolutely delicious!

Ingredients

1/3 cup smooth almond butter
1/2 cup organic pumpkin puree
1/2 cup sugar (you can use a healthy raw sugar or coconut sugar)
2 tsp pure vanilla extract
1 egg
2 1/3 cups blanched almond flour
1 tsp baking soda
1 tsp ground cinnamon
Optional:
A pinch of sea salt, nutmeg, ginger, and allspice
1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350 degrees.
2. Whisk together the first 5 ingredients (almond butter, pumpkin, sugar, vanilla, and egg)
3. In a separate mixing bowl, combine the flour, baking soda, and spices
4. Once the dry ingredients are well mixed, slowly add to the wet ingredients until absorbed
5. Add the dark chocolate chips
6. The dough will be sticky and can be chilled slightly before making the cookies
7. Use a cookie scoop or spoon to form round, even-sized dough balls
8. Drop onto a parchment lined (or sprayed) cookie sheet
9. Flatten each ball slightly (to about ½ inch thick)
10. Bake for about 10-12 minutes until just set

Allow the baked cookies to sit for a couple minutes before transferring to a cooling rack.
Enjoy!


Brain Food: Avocado Hummus

This delicious hummus includes two brain foods, avocado and olive oil. Garnishing it with toasted walnuts adds a third. Serving it with raw broccoli and celery sticks will really feed your brain!

INGREDIENTS

½ large ripe avocado
1 15½-ounce can chickpeas, rinsed, drained
⅓ cup tahini, well mixed
¼ cup plus 1 tablespoon fresh lime juice
1 garlic clove, chopped or smashed
¾ teaspoon sea salt
¼ teaspoon ground cumin
1 cup cilantro leaves
2 tablespoons olive oil
Freshly ground black pepper to taste
Optional - Toasted walnuts and olive oil (for garnish)

Place the first 8 ingredients in a blender or food processor.
Process until smooth. Slowly add the olive oil, process until light and creamy.

Top with additional cilantro. (Optional - drizzle with olive oil and add toasted walnuts.)

Serve with fresh broccoli and celery stalks.

Bon Appétit !!!


Anti-Allergy Green Bomb!

This green drink is easy and delicious packed with immune boosting ingredients. For the cup of greens, I used the Super Greens by Organic Girl - a blend of red and green swiss chard, tat soi, arugula and spinach.

Ingredients:

  • 1 cup greens
  • 2 tbsp fresh lemon juice
  • 1" ginger
  • 1" tumeric
  • 1 organic granny Smith apple cored
  • 2 stalks of celery
  • 1 tbsp Apple cider vinegar ( I prefer Braggs brand)
  • 1 cup parsley
  • 2 " cucumber
  • 1 cup water
  • 1 handful of ice

Directions:

  1. Blend away!

Makes 2 servings

 


Anti-Inflammatory Carrot & Ginger Soup

This soup uses two herbs from the ginger plant family - ginger and turmeric. The oils in these ingredients are loaded with antioxidants; promote circulation and aid in digestion.

Ingredients:

  • 1 tbsp. ghee or coconut oil
  • 1 medium brown onion, chopped
  • 2 cloves garlic, minced
  • ¾ inch piece fresh ginger, peeled and sliced
  • ½ inch fresh turmeric, peeled and sliced
  • 1 long red chili, diced
  • 1 ½ pounds carrots, washed and roughly chopped
  • 2 cups chicken or vegetable stock
  • 2 cups water
  • 2 2-inch lengths of lemongrass stalks

Instructions:

  1. Heat ghee or coconut oil in saucepan over medium-high heat. Add onion and sauté for 5 minutes, or until softened. Add garlic, ginger, turmeric and chili and cook for another 5 minutes, or until softened and aromatic.
  2. Add carrots and stock, and then place lemongrass lengths into the soup. Bring mixture to a boil, and lower heat to simmer for 15-20 minutes until carrots are softened.
  3. Remove lemongrass stalks and discard. Blend soup in batches in a high-powered blender or process with an immersion blender until smooth.
  4. Enjoy this soup on cold winter days to aid with inflammation.

 

 


Moqueca-Brazilian Fish Stew

This fish stew was easy to make and delicious. Taken from one of my favorite sites SimplyRecipes.com, I am sure you will enjoy it!
 Bon Appetit!

 Ingredients:

  • 1 1/2 to 2 lbs. of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions
  • 3 cloves garlic, minced
  • 4 Tbsp. lime or lemon juice
  • Salt
  • Freshly ground black pepper
  • Olive oil
  • 1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
  • 1/4 cup green onion greens, chopped
  • 1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
  • 2 cups chopped (or sliced) tomatoes
  • 1 Tbsp. paprika (Hungarian sweet)
  • Pinch red pepper flakes
  • 1 large bunch of cilantro, chopped with some set aside for garnish
  • 1 14-ounce can coconut milk

Directions:

  1. Place fish pieces in a bowl; add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.
  2. In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp. of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.
  3. Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.
  4. Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.
  5. Garnish with cilantro.

 


Chicken Enchilada Casserole

This delicious Chicken Enchilada Casserole dinner recipe is borrowed from one of my favorite paleo sites;  Swiss Paleo. Bayne kids tested and approved!

Ingredients:

For the sauce:

  •   4 cloves of garlic
  •   1 green bell pepper
  •   1 onion
  •   3 red Thai chilis
  •   12oz. can of canned tomatoes
  •   1/4 teaspoon ground cumin
  •   1/2 teaspoon dry oregano
  •   1 scallion (or use more onion)
  •   2 Tablespoons of ghee (or butter)
  •   1 cup of chicken broth
  •   2 Tablespoons tomato paste
  •   1/2 teaspoon salt

For the filling:

  •  12 oz. of cooked chicken, shredded or chopped
  •  1 red bell pepper. chopped
  •  1 onion, sliced
  •  Shredded cheese of your choice

Instructions:

For the sauce:

  1. Chop the garlic, bell pepper, onion, scallion and chilies.
  2. Fry them up in the ghee (butter) until the onions and scallions are translucent.
  3. Add the cumin and oregano and cook for about 1 minute.
  4. Then add the canned tomatoes, tomato paste, broth and salt.
  5. Bring to a boil and then reduce heat and simmer for 15 minutes.
  6. Pour into a blender and whiz until smooth.
For the filling:
  1. Fry the red bell pepper and onion together in a frying pan with a little bit of ghee until tender.
  2. Add in the chopped or shredded cooked chicken.

Putting it all together:

  1. Spoon 1/3 of the sauce into the bottom of a casserole dish.
  2. Add a layer of filling.
  3. Repeat sauce and filling layers until you run out. Top with grated cheese (optional).
  4. Bake in a pre-heated 375 degree oven for 20-30 minutes or until bubbly
  5. Garnish with fresh cilantro and enjoy!

Paleo Thanksgiving

With Thanksgiving rapidly approaching, I wanted to share what the Bayne family will be feasting on this year. Check out the “Nomstastic Paleo Thanksgiving Menu" deliciously put together by one of my favorite paleo bloggers and Chef Michelle Tam from Nom Nom Paleo. Enjoy!


Coconut Pancakes

Instructions:

  1. Mix all ingredients and let sit for five minutes. Add more coconut milk if you find batter is too thick.
  2. Add coconut oil or butter to a pan and heat over medium heat.
  3. Pour about 1 cup of batter for each pancake, allowing each side to brown before flipping it. Serves 2-4.

If you want some healthy and delicious additions to your pancakes, add a few blueberries, bananas, crushed pecans, or walnut pieces immediately after pouring the batter in the pan.

Instead of using all coconut flour, you can also experiment with using half coconut flour and half almond flour, which, in my opinion, makes a very balanced flavor.