Almond Flour Cookies
- 1/2 cup melted butter (or melted coconut oil)
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 egg + 1 egg white
- 2.5 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1.5 scoops of @ancientnutrition Keto Cocoa Elixir
- Preheat oven to 350 and line baking sheets with parchment paper.
- Mix butter, sugar, brown sugar, and vanilla together. Mix in eggs.
- Stir in almond flour, baking soda, and salt and mix well. Stir in chocolate chips and Elixir.
- Drop tablespoon sized dough balls onto baking sheet and bake for 12-15 minutes!
Chicken Stuffed Potatoes
- Russet Potato, cut in half
- Rotisserie Chicken
- Shredded Cheese
- BBQ Sauce plus Marion’s Kitchen Rib Marinade
- Preheat oven to 425 degrees;
- Poke holes on outside of potato and place in oven on aluminium foil;
- Cook potato for one hour;
- While potato is cooking, shred rotisserie chicken and mix in equal parts BBQ sauce and Marion’s Rib Marinade (I use the Rib Marinade because it has a hint of ginger and makes the chicken sweet);
- After one hour, take potato out of the oven and cut in half. The inside of the potato should be soft (and hot, so be careful). Lightly fork inside of potato and place shredded chicken inside.
- Place shredded cheese on top of potatoes and bake in oven for another 10 minutes until cheese is melted.
- Take potato out of the oven and cool before enjoying!
Gluten Free Crock Pot Chili
- Ground Turkey
- Can of kidney beans
- Can of black beans
- 1 chopped small onion
- 1 chopped sweet potato
- Can of crushed tomatoes
- 3 cups chicken broth
- 1 cup quinoa
- 3 chopped garlic cloves
- 1/2 tsp paprika
- 1 tbsp Lawry’s
Cook ground turkey and onions on skillet until fully cooked (no more pink).
- Add garlic cloves and cook for 30 more seconds. Add to crock pot along with all other ingredients.
- Cook on high for 4-5 hours, or slow cook for 8 hours.
Gluten Free Chocolate Covered Matzo
- 4 to 6 sheets of Yehuda Gluten Free Matzo
- 1 cup unsalted butter
- 1 cup brown sugar
- 1.5 cups semisweet chocolate chips (I used Equal Exchange gluten free and organic chocolate chips).
- Line a baking sheet with aluminum foil. Cover the foil with parchment paper.
- Preheat the oven to 375 degrees.
- Line the sheet with matzo, placing small pieces to fill in all spaces.
- In a heavy duty saucepan, melt the butter and brown sugar together and cook over medium heat, stirring until the butter has melted and the mixture is beginning to boil. Boil for up to 3 minutes, stirring constantly. Remove from heat and pour over matzo. Spread evenly with a spatula.
- Put the pan in the oven and bake for 15 minutes on 350 degrees. The matzo may begin to bubble, but make sure it does not burn. If it begins to, remove from oven and reduce heat to 325 degrees.
- Remove from oven and cover with chocolate chips. Let stand for five minutes and then spread chocolate evenly with spatula.
- Let cool completely and then enjoy. Break the matzo into pieces and store in an airtight container in the fridge for up to one week.
Gluten Free Almond Butter Energy Bites
- 1 16 ounce jar Barney Butter
- 1 cup shredded coconut plus extra for rolling
- 1/2 cup maple syrup
- 1/2 bag chocolate chips (I used Equal Exchange chocolate chips)
- 1 cup Gluten Free oats (I used Trader Joe’s GF Oats)
- Add all ingredients into bowl (set aside extra coconut flakes) and mix well. Roll into balls (size can be your choice).
- Roll balls into coconut flakes.
- Store in refrigerator on parchment (or freezer) overnight and enjoy!
Thank you to www.healthygffamily.com for the recipe!
Gluten Free Cheesecake Stuffed Apples
This week was Rosh Hashana, the Jewish New Year. During the New Year, we celebrate with apples dipped in honey to celebrate a “sweet new year’. I had a plethora of extra apples at home (thank you to the Fun to Eat Fruit Company for the inscribed apples) so my fiance and I decided to make these delicious cheesecake stuffed apples.
- 4 tbsp. melted butter
- 2 tbsp. brown sugar
- 1 tsp. cinnamon
- 4 apples, tops sliced, insides scooped
- 2 blocks cream cheese, softened
- 1/2 c powdered sugar
- 1/2 tsp. vanilla extract
- Preheat oven to 400 degrees F. In a small bowl, mix together melted butter, brown sugar, and cinnamon.
- Place apples in a baking dish and brush on apples. Bake 20 minutes
- In a large bowl, beat cream cheese, sugar, and vanilla until creamy. Spoon mixture into stuffed apples and bake 10 minutes more.
- Optional- garnish apples with graham crackers (I have Kinnikinnick Foods S’moreables Graham Crackers).
- Let sit for 5 minutes as apples will be hot. Enjoy!
This recipe was originally published on my Huffington Post page located at www.huffingtonpost.com/author/alc523-254