Noatmeal Raisin Cookies

This is a paleo friendly dessert recipe adapted from the book "Make it Paleo" by Bill Staley & Hayley Mason.  I altered the original recipe because I didn't have all the ingredients handy and I like to add my own twist to recipes to suite my tastes.  For this one, I left out the pumpkin seeds, added more coconut and sunflower seeds, and used a different type of paleo friendly oil.  They really do taste very similar to oatmeal raisin cookies without the gluten (or the guilt!).  Enjoy!

A sweet toasted flavor on the outside with a soft chewy center.  A wonderful treat!

Ingredients:
2c almond meal
1/2c flaxseed meal
1c unsweetened shredded coconut
1c roasted salted sunflower seeds
1tbs cinnamon
1tsp baking soda
2 large eggs, preferably omega-3 enriched
1/2c pure maple syrup
1tsp vanilla extract
1/2c organic non-hydrogenated shortening (Look for Spectrum brand made w palm oil)
1c raisins

Directions:
1. Preheat your oven to 325F.  In a large bowl, combine dry ingredients.  In another glass bowl, melt oil and them mix with eggs, maple syrup, and vanilla extract.
2. Pour the wet ingredients into the dry.  Stir well.  Last, stir in your raisins.
3. On a nonstick foil lined baking sheet, drop the cookies by tablespoon-size balls.  Bake for 15 minutes.  Let cool and serve.

Asian Meatballs with Sesame Broccoli Slaw

If you are looking for a tasty gluten free or paleo recipe to make your busy weeknights a little easier (and healthier), this recipe is for you.  This is a quick and easy dish that packs a lot of flavor but only takes about 20 minutes to make start to finish.  These heavenly meatballs are paired with a tangy sesame slaw for a complete meal.  Since they are the perfect 2-bite size, they would also make a great party appetizer.  In lieu of the holiday season, Merry Cooking!

A hearty healthy meal on a busy night!

Meatball Ingredients:
1lb ground beef, preferably grass fed
1 large egg, preferably omega-3 enriched, slightly beaten
2tbs almond, coconut or flaxseed flour (all grainless)
2tsp minced fresh ginger
2 green onions, thinly sliced (green and white parts)
2tsp sesame oil
1tbs Gluten Free Tamari Soy Sauce (I buy a big bottle at Whole Foods)
 2tsp macadamia nut oil or other sauteing oil

Sesame Broccoli Slaw Ingredients:
1/2tsp minced garlic
2tsp minced ginger
2 celery stalks, diced small
2 green onions, sliced thin (green and white parts)
1-12oz package broccoli slaw
1/4c apple cider vinegar
2tsp sesame oil, more to taste
2tsp soy sauce, more to taste
parsley or cilantro and sunflower seeds for garnish, optional

Directions:
1. Preheat your oven to 400F.  In a large bowl mix beef, egg, almond flour, ginger, green onions, sesame oil and soy sauce.  Make 12 uniform meatballs by rubbing the ground beef mixture in the palms of your hands.  Each meatball will be about 1 1/2" - 2" in diameter.
2. In a large saute pan, heat 2tsp oil over medium high heat.  Brown your meatballs and then transfer them to a foil lined baking sheet.  Bake meatballs in the oven for 10-15 minutes, or until the center comes out 170F on a meat thermometer.  Note: (If you don't feel like sauteing them, you can throw them directly in the oven.  They will take a bit longer to cook and the oil might splatter a bit in your oven but it will work.) 
3. Discard extra oil in the saute pan (leaving a tiny bit at the bottom).  Add garlic, ginger, the white parts of the green onions, and celery to the pan and cook, stirring constantly for a few minutes.  Add your broccoli slaw and apple cider vinegar and cook a few minutes more, scraping up any brown bits at the bottom of the pan.  Add the green parts of the onion, sesame oil and soy sauce and continue to cook until crisp tender.  Taste and adjust seasonings as needed.
4. Serve a mound of slaw with some meatballs on top.  Sprinkle with parsley and sunflower seeds, if desired.  You could even drizzle a bit more sesame oil over the top if you love the flavor like I do.  Enjoy!

Paleo Fruit & Nut Granola

Anthony used to eat your American standard breakfast every morning:  cereal.  Of course, going grain and gluten free meant that cereal was pretty much out of the question.  This morning I decided to make a paleo friendly granola with some unsweetened coconut, a mix of nuts and seeds, and a little dried fruit for sweetness.  A small bowl in a glass of almond milk is perfectly satisfying and much better for your body.  Whip up a big batch and store it in an airtight jar.  A quick delicious breakfast is only moments away.

An oatless grainless bowl of goodness

Ingredients:
1/2c finely chopped pecans, toasted*
1/2c finely chopped walnuts, toasted*
1/2c slivered almonds, toasted*
1/2c raw sunflower seeds
1/2c unsweetened coonut
2tbs agave nectar
1/4tsp cinnamon
1/2tsp vanilla
pinch sea salt
1/2c dried cranberries
1/2c dried, pitted, and chopped dates

*To toast raw nuts, place them in a single layer on a baking sheet and bake at 350F for 5-7 minutes for chopped nuts, 10 minutes for whole nuts.  They are done when you can smell the toasted flavor.  

Directions:
1. Preheat your oven to 350F.  In a bowl, mix raw sunflower seeds, coconut, agave, cinnamon, salt and vanilla.  Spread over a baking sheet lined with nonstick foil and bake for 5 minutes (stirring once).  They will be done when the coconut is light brown and toasted.  Let cool.
2. In a large bowl, mix in all other nuts and dried fruit.  Serve in a small bowl with almond milk and enjoy!

Homemade Granola Bars

These rich chewy treats are so delicious and satisfying, you will be so glad you didn't buy the generic one's at the grocery store.  This recipe is extremely versatile, if you don't like an ingredient, you just add a different one.  Basically, you add the dried fruit and nuts that you like best and leave it at that.  I must make a note here that I did use butter because I really don't think there is anything better than oats cooking in butter and honey.  However, that being said, feel free to use a healthier oil if you like.  I think coconut oil would make a great substitute.  For this recipe, I used a variety of nuts and berries  but by all means do not feel obligated to follow my choices.  Explore your own taste buds.  After all, variety is the spice of life!

Chunky, chewy, sweet and salty:  this is the best granola bar you will ever eat

A stack of granola bars with a rich glass of milk makes the perfect breakfast

Ingredients:
1 2/3c quick rolled oats (If gluten free, use gluten free oats like me such as Bob's Red Mill)
1/2c granulated sugar
1/3c oat flour (I put 1/3c oats into a food processor until finely ground)
1/2tsp fine sea salt
1/2tsp cinnamon
3c dried fruit and nuts (I used 2c dried fruit and 1c nuts: specifically, I used 2c dried mixed berries including cranberries, cherries and blueberries as well as 1c of a mix of nuts including sunflower seeds, macadamia nuts, slivered almonds and pistachios.  Feel free to experiment here!  Add in some chocolate or coconut if you like, make this bar your own!)
1/3c nut butter (I used creamy raw almond butter from Trader Joe's)
2tsp vanilla extract
6tbs melted butter
1/4c honey
2tbs light corn syrup
1tbs water

Directions:
1. Preheat your oven to 350F.  Line an 8x8 pan with parchment and grease the paper.
2. Stir together the dry ingredients, including the fruit and nuts.  In a separate bowl, whisk together the vanilla, butter, liquid sweeteners, nut butter and water.

Store them in a single layer between parchment sheets

3. Toss the wet ingredients in with the dry and mix until well combined and sticky.  Spread into the prepared pan, pressing firmly down so that the mix is molded to the shape of the pan and compacted.
4. Bake the bars 30-40 minutes, or until they are brown at the edges, browning at the top, and are still soft and under-baked in the center.
5. Cool the bars COMPLETELY before cutting or they will fall apart.  I chilled mine to room temperature on the counter and then again in the refrigerator until cold and then cut them into bars with a serrated knife.
6. To store, place them on parchment paper and in an airtight container.  I store mine in the refrigerator to keep them fresh.