Wednesday, November 27, 2013

Paleo Thin Mint Cookies!

Everyone loves Girls Scout Cookies. They are hard to find and in high demand ;) They are also expensive, and not super good for you. But the flavor and taste are to die for. That's why everyone loves them! Well here is a Paleo approved (shocker I know) version of the classic Thin Mint Cookies. Let me tell, they taste extremely similar to the originals, but they are cheaper, healthier, and you can have them whenever you want! The recipe also makes a ton so you can take half and put them in the freezer for later! Sounds like a good deal right? Also since tomorrow is Thanksgiving, I just wanted to take a second and thank all of you readers who take the time to look at my blog and my photos and support my passion  ;) It means a lot to me. Hope you enjoy trying out my recipes! Have a wonderful Thanksgiving.
xoxo





Paleo Thin Mint Cookies:

Dry Ingredients:
1/2 cup coconut flour (sifted)
1 1/4 cups almond flour
1/4 cup unsweetened cocoa powder
2 TBS arrowroot starch
1/4 tsp sea salt

Wet Ingredients:
1 egg
1/2 cup 100% pure maple syrup
1/2 TSP pure peppermint extract
1/4 cup coconut oil (melted)

Coating
1/4 cup chopped dark chocolate
2 oz unsweetened dark chocolate
1/2 TSP pure peppermint extract

Directions

  1. Place dry ingredients in a medium bowl and whisk to combine.
  2. Add wet ingredients, except coconut oil, and mix with a hand mixer 
  3. With mixer on low, slowly add the coconut oil until well mixed.
  4. Place the dough on a large sheet of plastic wrap. Using the plastic wrap as a guide, shape the dough into a 1 3/4 inch diameter log. Wrap tightly and freeze until firm (about 2 hours)
  5. Preheat the oven to 350 degrees F
  6. Remove dough from freezer and slice into 1/4 inch thick rounds
  7. Place rounds on 2 parchment-lined baking sheets. Bake 14-16 minutes or until middle is firm to the touch.
  8. Remove cookies from oven and place on a wire rack to cool completely.
  9. Meanwhile, melt the coating ingredients over a double boiler until mixture is all the way smooth
  10. Using 2 forks, dip each cookie into the coating and cover all the way.
  11. Return cookies to the parchment lined baking sheets. Refrigerate until chocolate sets ( about 30 minutes)
  12. Enjoy!

Recipe adapted from: Paleo Indulgences

Monday, November 25, 2013

Turkey Stuffed Sweet Potatoes (Paleo)

This is one of those meals where you can just clean up the leftovers and make an awesome and delicious dinner. You can basically add anything you want to this and it will taste good. Also its really easy and takes barely any effort. Enjoy my friends!
 xoxo




Ingredients
  • 2 sweet potatoes  holes poked throughout with a fork
  • 2 garlic cloves, minced
  • 2 TBS Coconut Oil
  • ½ yellow onion, diced
  • ½ pound ground turkey 
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper (optional)
  • As much fresh spinach as you would like
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 450 degrees.
  2. Poke holes in sweet potatoes and wrap in foil. Place in oven and bake for 30 minutes.
  3. Once the sweet potatoes have about 10 minutes left to cook, add 2 tablespoons of coconut oil
  4. Add minced garlic cloves to the pan then add the onions.
  5. Once onions are translucent, add ground turkey.
  6. While the turkey is cooking, add garlic powder, and cayenne pepper to the meat and mix.
  7. When turkey is done cooking, add spinach and cover to help the spinach steam, then mix with the meat.
  8. Add salt and pepper to taste, then remove from heat.
  9. When the sweet potatoes are done cooking, cut open and mash insides up with a fork. Then add the turkey mixture to the inside
  10. Enjoy!

Monday, November 11, 2013

Coconut Milk Chocolate Truffles (Paleo)

So I have never actually made chocolate before, or candy, but I found this recipe in the Paleo Indulgences book that I bought, and thought I would try it out. They turned out wonderful! Creamy, rich, and definitely indulgent. They lasted me for a couple weeks and were perfect for satisfying my sweet tooth (without refined sugar). I love the flavor of coconut so I topped a few of them with coconut and it gave it an excellent flavor boost as well as a crunch. You could also do the same thing with crushed nuts. If you are a chocolate lover, don't hesitate for a second when deciding if you should make these. They will be a huge success in your house ;) Enjoy!
xoxo





Coconut Milk Chocolate Truffles (Paleo)

INGREDIENTS:
1/3 cup full-fat coconut milk
4 oz dark chocolate, chopped
2 oz unsweetened dark chocolate, chopped
1/4 tsp pure almond extract
1/2 tsp pure vanilla extract

TOPPINGS (ideas)
Unsweetened cocoa powder
Finely shredded unsweetened coconut
Finely chopped nuts
Pinch of cayenne 

DIRECTIONS:
  1. Heat coconut milk in a medium saucepan over medium heat until its starts to bubble around the edges of the pan. Remove from heat.
  2. Add both chocolates and both extracts and let mixtures sit for a few seconds to allow the chocolate to melt. Whisk until smooth.
  3. Put in refridgerator until firm, probably 45min to an hour
  4. Use a melon scooper to make into balls
  5. Roll the balls in desired topping and EAT UP!