Chocolate Chip Cookies- Paleo, Vegan, GF

Ever come home and just crave something comforting?  I had one of those days, so the only thing to fill that need was chocolate chip cookies!  I never really cared for chocolate chip cookies as a kid.  I always thought the chocolate got in the way of the cookie.  Now that I am older, I like a good chocolate chip cookie.  I still have that adversity to too much chocolate, so I use these awesome GF, Dairy Free mini chocolate chips.

I will put a disclaimer on this recipe.  This is my second attempt at Paleo Chocolate Chip Cookies.  They are still missing a little something... I think it might be some kind of protein.  So if you decide to try these with an egg or flax meal and water, please let me know how they turn out!  Thank you :-)


Chocolate Chip Cookies - Paleo, Vegan, GF

Ingredients:

1 C Almond Meal  (I use the Trader Joe's Brand, it's the best price)
1 Tbls Coconut Flour  (I could only find this at Whole Foods)
1/4 C Agave Syrup
1/4 Tsp Baking Soda
1/4 Tsp Salt
1 Tsp Vanilla
1 1/2 Tbls Coconut Oil  (I measure it out, then melt it)
1/4 C Mini Chocolate Chips

Preheat Oven 325, line cookie sheet with parchment paper.

Mix the wet ingredients together, add the egg or flax here.  Mix the dry ingredients in a medium sized bowl.  Now add the wet ingredients to the dry, stir until mixed.  Add your chocolate chips, if you like a lot of chocolate chips, I would add more.  Spoon cookie dough onto parchment paper.  This recipe makes about 10-12 cookies.  If you want cookies for the next day, I would double the recipe.  Bake for 8-11 minutes.

Grab a glass of almond milk, a warm cookie, your favorite sweatshirt and enjoy!

Paleo "Tortilla" Soup

After my surgery, I have taken it easy and not cooked a lot.  I'm starting to miss it greatly at this point, but I have to wait a little longer to heal up.  Thankfully I have some recipes that I haven't added yet.

We get these fantastic weekly produce deliveries from Full Circle.  They are a farm to table local organic produce company.  These deliveries are incredibly reasonably priced for organic produce, and really fun.  Every week you get different items.  It's kinda like a weekly challenge to learn how to use the different seasonal veggies.  This week we got parsnips.  The only way I could remember having them was roasted with chicken, which is not something my partner would like.  We eat a lot of chicken, so I am constantly trying to mix up how I prepare it.  I really was craving mexican food, which can be hard on Paleo, so I wracked my brain for something like mexican but could incorporate parsnips.  Bazinga! I thought of tortilla  soup!  Tortilla chips are not exactly Paleo but parsnip chips are.  Here is the recipe I came up with....


Paleo "Tortilla" Soup

Ingredients:

3-4 Cooked Chicken Breasts
24 oz (3 C) Chicken Broth
10 oz  Enchilada Sauce
4 oz    Roasted Green Chilis
28 oz  Diced Tomatoes
1 Tbl Olive Oil
4 Cloves of Garlic
1/2 Diced Onion
2 Tsp Cumin

Toppings:

1 Avocado Diced
Grated Almond Pepper Jack Cheese
Sweet Potato & Parsnip Chips


Cook 3-4 chicken breasts, I just threw mine on the George Forman, then diced it up.  In a soup pot, add oil, onion and garlic.  Cook over medium high heat until onions and garlic are tender.  Add the rest of the soup ingredients.  Bring to a gentle boil, then cover and simmer for about 15 minutes.

While it simmers, make your Sweet Potato and Parsnip Chips.  Preheat oven to 425.

Peel and slice sweet potatoes and parsnips.  If you have a mandolin this would be the perfect time to use it, I didn't so I tried to make as even as possible slices.  Put the slices in a bowl, drizzle with olive oil and dash with salt.  Toss so the slices are covered, then lay out evenly on cookie sheet.  Bake 10 minutes.  Pull out of the over, flip chips and cook for another 5-10 minutes.  I found that the smaller chips cooked quite a bit faster, so I pulled those out and just continued cooking the larger ones.

Once your chips are done, and your soup has simmered, you are ready to serve your soup.  Ladle soup into a bowl, top with diced avocado, pepper jack, and your crispy sweet potato and parsnips chips.  

Zucchini Turkey Lasagna -Paleo

I'm currently laid up after my 4th knee surgery.  I was really really lucky to have so many friends come by today.  My partner is being amazing and taking good care of me too!  He has had to cook dinner the last few nights.  So I gave him a recipe that was super easy, very yummy and used up some of the zucchini we had in the fridge.  It turned out great!  Proud of my man for making something so great.


Zucchini Turkey Lasagna

Ingredients:

3 Zucchinis
1 Lb Ground turkey
1 Tsp Onion powder
2 Tsp Worcestershire Sauce
2 C Grated almond mozzarella cheese
4 C Marinera sauce (Usually I make my own but to make it easy I used some from Trader Joe's)
1 Tbls Olive Oil


Preheat over 375

Brown ground turkey in pan with onion powder and worcestershire sauce.  While it browns, grease 13x9 glass baking pan with olive oil.  Slice zucchini thin and evenly, I don't have a mandolin or I would have used it in this situation.  Cover the bottom of the baking pan with the sliced zucchini.  This is your first layer so don't use all of the zucchini yet.  Next add half of the browned meat, layer half of the mariner sauce and half of the cheese.  Repeat layer, zucchini, meat, mariner, and cheese.  Cover with foil and bake for 25-35 minutes.

Remove from the oven and cool.  Then cut and enjoy!!

Cinnamon Roll Bread Pudding

When I first moved to Tacoma, I had the privilege of working at a fantastic restaurant named Maxwells.  Not only did I love working here more then I have anywhere else, I was constantly spoiled with incredible food.  The head Chef while I was there was Matt Colony, who is so incredibly talented and inventive.  He had created a brioche cinnamon roll bread pudding.  This was a staple on our menu and a staple in my weekly diet.  Ever since then, I still crave that gooey delicious sweet treat.

Thursday night I could not sleep, because I laid awake in bed trying to figure out how I was going to make a Paleo version of this amazing dessert.  Here is what I came up with, and I must saying it might not be Matt's but it is very yummy!



Paleo Cinnamon Roll Bread Pudding

4 Eggs
1 Can Coconut Milk
2 Tsp Vanilla
1/2 C Agave
1/2 Tsp Cinnamon
1 Recipe of Paleo Cinnamon Rolls cut and dried over night


Preheat over 375

Grease a baking pan ( I used a glass 9x9) with coconut oil.  Place Cinnamon Roll chunks in the pan evenly.  I really prefer my bread to absorb as much as possible, so it is important to let it stay out overnight to get kinda stale.  If you are in a rush, like I was last night, I put it in the over to broil and get toasty.  In a bowl, beat the eggs.  Then add the rest of the wet ingredients and cinnamon.  Whisk together until well mixed.  Pour mixture over bread in pan and let soak 10 minutes.

Cover with foil and bake 30-45 minutes.  You want the egg mixture to not be wet in the middle and kind of a matte look to the pudding.  Let it cool, and enjoy!!  Some people like whipped cream or carmel sauce on their bread pudding but we enjoyed it as is :-)

Paleo "Cinnamon Roll"

This may not look like a normal cinnamon roll but it tastes like one!!!  It's easy and beyond quick for when you are craving that classic treat.


Paleo "Cinnamon Roll"

Ingredients:

3 Eggs
1/2 Coconut Flour
1 tsp Cinnamon
1/4 Tsp Baking Soda
1 Tsp Vanilla

Filling:

1 Tbls Melted Coconut Oil
2 Tbls Honey
1 Tbls Agave
2-3 Tsp Cinnamon
1/2 Tsp Vanilla

Glaze:

1 Tbls Melted Coconut oil
1/4 C Agave
1 1/2 Tsp Vanilla

Preheat oven to 375, line a cookie sheet with parchment paper (which is my best baking friend).

Lightly beat eggs in a medium sized bowl, then add coconut milk and whisk together.  Add coconut flour, baking soda and the rest of the ingredients.  Mix together into an even batter.  Spread evenly onto parchment lined baking sheet.  Bake for 12 minutes. Whisk all of the filling ingredients together, then spread on dough.  Bake another 4-7 minutes until dough is golden brown and the filling is all bubbly.  Cool on rack.  While cooling mix the glaze ingredients together.  Cut dough, and stack a few pieces high.  Drizzle glaze over the top and enjoy!!