Our Favorite AIP & Paleo Christmas Cookie Recipes

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Image and Recipe Thanks To: What Great Grandma Ate

Image and Recipe Thanks To: What Great Grandma Ate

AIP & Paleo Sugar Cookies

Recipe Found Here: https://whatgreatgrandmaate.com/aip-paleo-sugar-cookies/

 
 
Image and Recipes Thanks to: Empowered Sustenance

Image and Recipes Thanks to: Empowered Sustenance

AIP & Paleo Lemon Cookies

Recipe Found Here: https://empoweredsustenance.com/paleo-lemon-cookies/

 
 

Image and Recipes Thanks to: Eat Heal Thrive

Vanilla Cookies (AIP, Paleo)

Recipe Found Here: https://eathealthrive.ca/vanilla-cookies-aip-paleo/



 


Image and Recipes Thanks to: Hungry By Nature

Chewy Molasses Cookies (AIP & Vegan!)

Recipe Found Here: https://hungrybynature.com/chewy-molasses-cookies

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Image and Recipes Thanks to: Lichen Paleo, Loving AIP

Orange Matcha Holiday Bark (AIP/Paleo)

Recipe Found Here: http://lichenpaleolovingaip.com/orange-matcha-holiday-bark-aip-paleo/

 
 
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Image and Recipes Thanks to: Flame To Fork

Chewy “Chocolate” Chunk Cookie

Recipe Found Here: http://www.flametofork.com/2014/11/chewy-chocolate-chunk-cookies-aip-grain

 
 

Healthy S'mores

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A Heathier Spin on S’mores

A Good Old Camp Fire Treat Receives a Makeover:

Written by: Tara AhQuin from Abba’s Set Apart Remedies

 We are presently in the midst of summer. Many of us are taking an opportunity to spend more time outdoors. Admiring and appreciating the gorgeous and scenic landscapes of the great outdoors, enjoying the weather and beautiful sun-shiny days. In our family, summers are centered around camping. It’s one of the fun activities that our family looks forward to and takes a great deal of pleasure in. Some of the most memorable moments we can remember have been spent camping in nature. Sitting around a campfire, enjoying each other’s company, talking stories, having a laugh, and of course savoring a gooey sweet treat. For some, camping just wouldn’t be the same without the experience of roasting marshmallows by the fire, and sandwiching it between two crispy graham crackers dripping with chocolatey goodness! That was the main reason I went out searching for a heathier alternative to S’mores. Also for those in my family who choose to eat real food rather than manmade foods! More than anything I wanted my youngest daughter to be able to have the campfire S’more experience and not feel excluded from the festivities! I want to instill in her “real food” eating practices and principles, so she doesn’t have to sacrifice her health in the long run and still have the opportunity to eat delicious and amazing food!

Grain Free Graham Crackers

NOTE: These are best when allowed to cool about 30 minutes. Reminder: these are made with coconut flour and won’t be as crisp as you might find with almond flour or even grains. But they were a nice alternative!

INGREDIENTS:

  • 1/2 cup pastured butter, softened

  • 1 whole free range egg

  • 1/4 cup raw honey or stevia (or sweetener of choice)

  • 2 tsp blackstrap molasses

  • 1 tsp vanilla

  • 3/4 – 1 cup coconut flour

  • 1/3 cup arrowroot powder

  • 1 1/2 tsp aluminum-free baking powder

  • 3 tsp cinnamon (more or less depending on your preference)

  • 1/2 tsp sea salt

DIRECTIONS:

In a bowl, combine the dry ingredients using only 3/4 cup of the coconut flour.

In a mixing bowl, blend together the softened butter, honey, vanilla and molasses. Add the egg and beat until incorporated into a soft batter.

Add in half of the dry ingredients to the wet ingredients. Then slowly add in the other half. If the dough is still wet and batter-like, then add more coconut flour, a tablespoon at a time. The dough should come together into a ball. When it does, you are done and can stop adding coconut flour. I used 3/4 cup and then added 2 more tablespoons.

Remove your ball of dough and cut it in half. Place each on a piece of wax paper. The dough can now be refrigerated overnight if you plan on making the crackers another time.

When you are ready to use the dough, remove from the fridge and bring to room temperature.

Place silicone baking sheet or wax paper on your counter and place one of the dough discs on top. Then place a piece of wax paper or plastic wrap sheet on top of the ball, roll out with a rolling pin until the dough is 1/4 inch thick. This method will allow you to simply place the silicone sheet or wax paper on your cookie sheet to bake.

Use a pizza cutter to draw lines on the dough about 2 inches apart. Use a fork to prick small holes in the dough. This will give it the authentic graham cracker look and feel and also help you separate the crackers when they are done baking.

Bake at 300-325 degrees F for 12-18 minutes (time may vary depending on oven). Check crackers periodically to ensure they don’t burn and to adjust for cooking time. The crackers will still be soft when you remove them from the oven but brown at the edges (allow crackers to cool down a bit on cookie sheet before removing to cooling rack).  When they cool they will harden and be firm up.

Once cooled, break apart and store in an airtight container for about a week or so.

Heathier Homemade Marshmallow Recipe

Note: Besides the non-food toxic ingredients in regular store bought marshmallows there’s another ingredient that’s also found in them that most people aren’t aware of. The gelatin that is used in the majority of processed foods, including marshmallows, is derived from “PIG”meaning it’s a pork product. So if your trying your best to stay away from eating pork because of its uncleanliness, scan through labels and try not to purchase food products with gelatin unless it specifically states it’s from a bovine source and even more importantly that it’s a grass-fed gelatin (if that’s important to you).

EQUIPMENT

  • 8×8 pan for large marshmallow squares or 9×13 pan for smaller marshmallow square

  • parchment paper

  • hand mixer or stand mixer

  • candy thermometer

  • mixing bowl

INGREDIENTS

  • 3 Tbsp. grass fed beef gelatin

  • 1 cup filtered water, split in half (Option: as an alternative to plain water, tea can also be used here to add a specific herbal flavor, such as green tea or peppermint tea etc…)

  • 1 cup maple syrup or honey, or half of each

  • 1/4 tsp. sea salt

  • 1 tsp. vanilla extract (optionally you can use 1/2 tsp. vanilla extract and 1/2 tsp. another extract for flavoring. Peppermint, chocolate, almond, orange, lemon, etc. are all great options)

  • arrowroot powder, cocoa powder, cinnamon, toasted coconut flakes, etc. for dusting the finished marshmallows (optional – you can leave the marshmallows plain too, you do not have to dust them)

DIRECTIONS

  1. Either grease your pan (8×8 for large marshmallow squares or a 9×13 for smaller marshmallow squares) or line it both ways with parchment paper. If using parchment paper, you can easily remove the marshmallows from the pan using the “handles” that the parchment paper makes. If coating the marshmallows, spread a thin layer evenly in the bottom of the pan.

  2. In your mixing bowl pour in 1/2 cup water and whisk in the gelatin, set aside to let the gelatin bloom.

  3. In a medium saucepan combine the other 1/2 cup water, maple syrup and/or honey, and salt.

  4. Heat over medium to medium high heat, bringing to a boil. Using your candy thermometer, let the mixture boil until it reaches 240 degrees, or soft ball stage. Remove from heat. (If not removed in time, and the mixture gets too hot, your marshmallows might not fluff up and will be denser)

  5. Using either a hand mixer or a stand mixer with the whisk attachment, turn it on low at first, breaking up the bloomed gelatin. Very SLOWLY pour the syrup/honey mixture into the gelatin mixture, while slowly turning up the speed on your mixer to high.

  6. Allow mixture to whip on high for 5-10 minutes (this is where it’s nice to have a stand mixer) until a thick marshmallow whipped cream is produced.

  7. Transfer the marshmallow whip to your prepared pan and smooth down with the back of your spoon. If using a coating, sprinkle on top of the marshmallows and pat down. If you are not using a coating, grease your hands, to prevent sticking, and pat down smooth. You can alternately use a piece of parchment paper on top to smooth out the marshmallow, and leave it on top to cover it while it is setting.

  8. Leave your marshmallows out uncovered to set (not in your fridge, that will create moisture which will destroy the marshmallow) for 6-8 hours or even better overnight (in my experience leaving overnight to air dry is best!).

  9. Using a knife, cut marshmallows in long strips, and then into squares from there. Dust marshmallows, on all sides, in your powder of choice, or leave natural without any dusting.

  10. Store marshmallows up to a week on your counter top in a sealed container. You can leave them out open to dry even longer. The longer you let them dry the better for toasting over a fire!

NOTE: You can use the fluffy whip to frost cupcakes, rather than putting it into the 8×8 pan. The Fluffy whip stage would also be the stage to add your organic rice krispies when making rice krispee treats, rather than melting the marshmallows for them. This will make for the best krispee treats! Next time I’d like to share a recipe for a simple sugar-free DIY dark chocolate that you could also use in combination with these two recipes…Bon Appetit!!





Oven-Baked Plantain Fries

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Oven-Baked Plantain Fries
(This recipe only serves 1-2 people, so make more if you are making for a big group!)
-1 green plantain
-2 Tbsp. Melted coconut oil
-Sea salt, to taste
-Garlic powder, to taste (optional)
Directions: Preheat your oven to 425 degrees F. Peel your plantain and cut it into strips. Then, using a medium
mixing bowl, toss the plantain strips in oil and spices until evenly coated. On a parchment-lined baking sheet
spread your fries in an even layer, with the strips touching as little as possible. Bake your fries for 10 minutes.
Remove the pan and rotate the fries. Bake for another 10 minutes or until they start to become golden or brown
slightly. Allow your fries to cool slightly and then enjoy!

Tropical Shaved Ice

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Tropical Shaved Ice

Article by: Tara and Tia AhQuin from “Abba’s Set Apart Remedies

Looking for a tasty frozen treat that is not only drizzled with delicious fruity goodness and great for these hot summer months but also a much better, healthier alternative? Cool off during these hot summer days by creating a healthier version of shave ice for you and the family!

Shave ice is primarily made with fine shavings of ice and a variety of fruit syrups. Unfortunately, these syrups usually contain high fructose corn syrup, artificial flavors, unnatural food dyes in every color of the rainbow, and other chemicals and additives. Not very cool if you're wanting to make healthier choices and stay clear of those things. But not to fear! You can easily make your own fruit syrups right at home without all the harmful ingredients! It’s always great when you know exactly what’s in the food you and your family eat! Even better when it still tastes amazing, if not yummier, than its unhealthier counterparts.

Ingredients:

·Ice

·Frozen fruit concentrate of any flavor

·And/or homemade fruit sauce

You'll also need:

·Blender or snow cone/shave ice machine

·Cups or snow cone cups

·Straws and spoons

What to do:

First you'll need the syrups! Here is an easy no cook fruit syrup recipe you can use to make them. This recipe in particular needs 24 hours for it to fully be done so if you want something quicker you can always simmer or heat the fruit syrup. Otherwise, you can just prepare it a day beforehand.

- This recipe is easy enough. You basically just combine all your ingredients in a mason jar, mash it all up, strain it out after 24-48 hours of letting it sit and refrigerate, and Voila! You have a yummy fruit syrup to pour over your shave ice!

- There are 8 flavor combinations shown, but feel free to experiment and come up with flavors of your very own! And since this is a no cook fruit syrup recipe, all the nutrients are left intact. Leaving you with not only a scrumptious fruity syrup, but one that benefits you as well!

- Next it’s time to turn ice into snow for your homemade syrup to be poured over! You can either do this with a Vitamix, Blendtec, or if you just so happen to have a snow cone or shave ice machine lying around, it’s time to put it to good use! Just follow instructions for crushing or shaving ice when using any of these.

- Since we are blessed to have a Vitamix, this is what our family does to attain shaved/crushed ice.

- First we put the ice cubes into the blender mug adding enough water until ice is floating and not touching the blades, blend that for a couple of seconds. After this is complete strain out the excess water and there you have the “snow” for your shave ice!

- Now all you need to do is assemble! Scoop some snow into your cups. Use an ice cream scoop to round off the top if you so desire. Pour your scrumptious homemade fruit syrup over the top of the shave ice, put a straw in it so you can drink up some of the melted juices at the bottom, and you’re done!

Get Creative!! Make Something Yummy Even More Delicious:

- Mix it up a little and add more than one flavor of syrup to your frozen treat. Make a rainbow shave ice with three or more flavors! You can even place a scoop of ice cream in the cup before adding the “snow” such as a vanilla or any other flavor you may enjoy! Another option is to make your own homemade ice cream and use that! (Tip: The brand Cuisinart sells an ice cream maker that is extremely affordable, it allows you to make ice cream in as little as 20 mins. I bought mine at my local Costco between $30-$40.)

- Traditionally in some parts, shave ice is topped off with sweetened condensed milk. A great alternative to what is called a “snow cap” would be to drizzle some delicious coconut cream sweetened with stevia or any other sweetener of your choice. This will give your tasty summer treat an authentic Tropical FLA-VAH! Your possibilities are endless, there are so many options depending on how creative you want to get!

I think you would have to agree, this would be an awesome way to cool off this summer with an icy treat you and your family will love! It can even be a fun little project to do with the young ones! A healthier alternative that tastes absolutely AMA-ZING!!     

Sources:

http://www.theyummylife.com/Fruit_Herb_Honey_Syrups

Roasted Broccolini

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Roasted Broccolini

Serves 2-4

Ingredients:

–       1 package or bunch of organic Broccolini

–       2-4 Table spoons Coconut Oil

–       Sea Salt and fresh Ground Pepper to season

Directions:

1.)  Preheat your oven to 400 degrees.

2.)  Wash and dry your broccolini.

3.)  Place broccolini into a glass baking dish.

4.)  Drizzle with coconut oil and season with salt and pepper.

5.)  Cook for about 20 minutes or until broccolini is golden brown on top!

Paleo Chocolate Zucchini Bread

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Paleo Chocolate Zucchini Bread

Ingredients

  • 1 ¼ cups blanched almond flour (not almond meal)

  • ¼ cup cacao powder

  • ¼ teaspoon celtic sea salt

  • ½ teaspoon baking soda

  • 2 large eggs

  • 2 tablespoons coconut oil

  • ¼ cup honey

  • ¼ teaspoon vanilla stevia

  • ¾ cup zucchini, grated

Instructions

  1. In a food processor combine almond flour and cacao powder

  2. Pulse in salt and baking soda

  3. Pulse in eggs, coconut oil, honey, and stevia

  4. Briefly pulse in zucchini

  5. Transfer batter to a greased 6.5 x 4 inch medium loaf pan, dusted with almond flour

  6. Bake at 350° for 35-40 minutes

  7. Cool for 2 hours

  8. Serve

This amazing recipe is completely credited to Elana's Pantry!! Click here for link!

Ellie Recently Made This Awesome Recipe! See Her Notes Below:

Honestly, I didn't have vanilla stevia...so i just added 1/2 tsp of vanilla extract. If you have a hand blender, I would recommend using that instead of a food processor as I found that the food processor did not make the batter smooth enough. 

Tip: make sure the coconut oil is in liquid form first and add a more zucchini than it calls for (this will make it a little bit more moist and MORE VEGGIES!)

I put mine in a glass pie dish so it came out more like a cake and was finished cooking at about 25 min rather than 35-40.

Grilled Chicken & Roasted Golden Beet Salad

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GRILLED CHICKEN & ROASTED GOLDEN BEET SALAD

Serves 4

 

4 cups packed Arugula

1 cup chopped or shredded chicken breast (cooked)

2 golden beets, cubed

¼ cup shaved parmesan cheese

¼ cup hemp hearts

2 tablespoons coconut oil

 

Directions:

1.)      Melt the coconut oil in a skillet over medium high heat. Add the cubed golden beets and saute stirring frequently for about 10-15 minutes, until soft and golden brown.

2.)      Combine warm beets with the remaining salad ingredients and toss with dressing.

 

Dressing:

4 tablespoons lemon juice

Zest from one lemon

¼ cup avocado oil

½  tsp himalayan sea salt

½ tsp freshly ground black pepper

1 tsp italian seasoning

*Shake together in a mason jar to combine then toss with salad ingredients




The BEST chocolate chip cookies EVER! - Via Kal's Kitchen

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The BEST chocolate chip cookies EVER!

If you are looking for a DAIRY FREE and GLUTEN FREE cookie recipe OR just want delicious cookies then look no further. These will be sure to be a hit and home and with friends:-) And they only take about 10 minutes to whip up and 12 minutes to cook! 

Ingredients:

* 2 cups almond meal (trader joe’s) or any almond flour works great too! 

*2 TBS Coconut Flour

* 1/2 tsp sea salt

*1/2 tsp baking soda

*1 TBS pure vanilla extract 

*1/2 cup coconut oil (Costco has a great one! or NUTIVA is my favorite brand) 

* 1/2 cup pure maple syrup

* 3/4 cup dark chocolate chips (Enjoy life brand for DF and GF) 

Directions:

1. Combine dry ingredients in a bowl

2. Combine wet ingredients in a separate bowl

3. Mix wet and dry!

4. Line a cookie sheet with parchment paper and pre-heat the oven to 350 degrees. 

5. Scoop out cookies onto sheet and slightly press down with your fingers. I use a cookie scoop:-)

6. Cook for 12 minutes at 350 degrees. Cookies will be chewy and delicious! 

* I use a kitchen aid mixer




Slow Cooker Squash and Ground Beef Curry

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Slow Cooker Squash and Ground Beef Curry
Ingredients:
-2 lbs 100% grass-fed ground beef
-2-3 cups butternut squash, peeled and chopped
-1 large onion, chopped
-1 15oz can pumpkin puree
-1 15 oz can full-fat coconut milk
-1 cup grass- fed beef bone broth
-2 Tbsp. tumeric
-1 Tbsp. garlic, minced
-1 Tbsp. raw ginger, minced
-1 Tbsp. raw honey
-1 Tbsp. coconut aminos
-2 tsp. cinnamon
-2 tsp. fish sauce
-1 tsp. powdered ginger
-1 tsp. garlic powder
-1/2 tsp. Sea salt, or to taste
-Fresh chopped cilantro and lime juice
Directions: Brown the meat and drain the fat. Add meat to crock pot. Add all other ingredients except for cilantro
and lime juice. Stir ingredients together. Heat on low for 6 hours. Top it with cilantro and lime juice. Serve over
cauliflower rice, spaghetti squash, or enjoy all by itself.

Healing Soup

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Healing Soup
Ingredients:
-2 Tbsp. Solid cooking fat (preferably coconut oil)
-1 large onion, chopped
-3 cloves garlic, minced
-2 inch piece fresh ginger, peeled and minced
-3 cups organic bone broth of choice
-1 medium white sweet potato, cubed
-1 cup broccoli, chopped
-1 bunch kale, chopped
-1 lemon, ½ zest and juice reserved
-1 bunch cilantro, chopped
-1/2 tsp. Himalayan pink salt, or to taste
Directions: Place the fat in the bottom of a heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring for 5-7 minutes, or until lightly brown and translucent. Add the garlic and ginger, and cook for another minute, until fragrant. Add the bone broth, sweet potato, and broccoli to the pot and bring to a boil. Turn down to a simmer, cover, and cook for 10-15 minutes, or until the vegetable are tender. Turn off heat, add kale, half the cilantro, lemon zest and juice, and salt. Let cool for a few minutes, and blend with a high powered blender or immersion until smooth. Serve warm, garnished with avocado and cilantro.




Cucumber and Dill Salad

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Cucumber and Dill Salad
Ingredients:
-4 cups cucumber, very thinly sliced
-1/2 cup red onion, very thinly sliced
-1/2 cup fresh dill, chopped
-1/2 cup fresh chives, chopped
-1/4 cups freshly squeezed lemon juice
-2 Tbsp. Freshly chopped mint
-Sea salt, to taste
Directions: Slice the onions and cucumber (a food processor or mandolin works well). Toss all ingredients together. Refrigerate for at least an hour to allow ingredients to marry, then serve.

Brussels Sprouts & Grapefruit Salad

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Brussels Sprouts & Grapefruit Salad
Ingredients:
-1 lb Brussels sprouts, shaved/cut very thinly
-2 grapefruit (red or pink or both),
-1/4 cup extra virgin olive oil
-Sea salt, to taste
-1/4 cup pecans, chopped (optional)
Directions: Place Brussels sprouts in a large bowl. Using a sharp knife, remove the peel and pith from the
grapefruit. Then use the knife to slice out the citrus sections onto the Brussels sprouts. Once you have finished
slicing the grapefruits, squeeze the remaining juice onto the salad. Add olive oil and salt to bowl and toss. Let
the salad rest for ½ hour before serving. Add pecans and serve.