Bagels from the cookbook Without Grain

When I got the cookbook, Without Grain by Hayley Barisa Ryczek (who blogs over at Health Starts in the Kitchen) I was participating in the 21 day sugar detox.  I browsed the cookbook, but knew I would have to wait to start cooking from it.  Well, my mother always said, “Good things come to those who wait”.  Needless to say, she hit the nail on the head…this cookbook is OFF DA CHAIN!  Now, I’ve tried to make several bagel recipes, but they lack the texture I desire.  I want the dough texture I miss and yet the taste of chewiness too!  Hayley’s recipe for bagels on page 50 is the best I have ever found!  I say this because I forget I’m not eating a grain free, gluten free, wheat free bagel.  This bagel is legit and will have you jumping for joy because it will taste just as you recall bagels do!  Oh..did I mention Hayley is AWESOME and letting me share her recipe with you?  Now if this recipe doesn’t make you run and buy her cookbook for more awesome ones, I’m not sure what will!

A little secret I’m going to let you in.  See the bottom left corner bagel?  It my was first attempt at creating the shape.  I did not use enough tapioca flour on my hands to create the shape.  I was too nervous I would ruin the bagel with too much, do not be nervous like me!  I found the flour stuck when needed to and the rest dusted off my hands onto the mat.  Another trick, I used a slotted spoon and did one bagel at a time.  I rested the slotted spoon under the bagel until it started to float and then lifted the spotted spoon up and out came the bagel, which slid right onto my baking mat.  The baking was easy and I followed all her directions, step by step.

Let me talk for a second about Hayley’s cookbook, Without Grain.  I have made three recipes from her cookbook, first was the bagels (they got me hooked).  Then I followed with her classic meatloaf (it got two thumbs up from the husband).  However, her Indian Butter Chicken also received two thumbs up from my husband!  Needless to say, her cookbook is easy to follow and develops amazing recipes!

Bagels

BAGELS

From the Cookbook, Without Grain

Yield: 6 to 8 bagels Continue reading

Pecan & Apple Muffins

These pecan and apple muffins got me through the last week of the 21 day sugar detox.  They kept me sane when I had a craving for bread.  Well, perhaps I thought I stayed sane…the verdict may still be out from my husbands stand point.  For those who are not looking to remove sugar from your diet, these are awesome!  They taste like a bite of apple pie all tucked into a muffin!  The spices blend them all together and remind me of a fall day or spiced Chai!

Pecan & Apple Muffins

Pecan & Apple Muffins

Ingredients

1 – green apple

1 tbsp ghee

6 eggs

1 tbsp. vanilla

2 tbsp. apple cider vinegar

1 tsp baking soda

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp cloves

1/4 tsp cardamom

1/2 cup coconut flakes

1/2 cup coconut flour

1/4 cup chopped pecans

1/4 cup maple syrup (omit if doing 21dsd)

Directions

1.  Preheat oven to 350 degrees.

2.  Take the green apple and remove the peel.  Cut the apple down to have small squares (slice the apple thinly horizontal and then slice small lines vertically).

3.  Place a small skillet on medium heat and add ghee to the pan.  Allow the ghee to melt down.

4.  Place the apple squares into the pan and slowly cook them down until soft, but not mushy (about 5 minutes) and remove from heat.

5.  Get out a large bowl and whisk together the eggs, maple syrup, vanilla, apple cider vinegar, baking soda, ginger, cinnamon, cardamom and cloves.

6.  Stir the coconut flakes and pecans into the egg mixture.

7.  Sift the coconut flour into the egg mixture and stir the batter all together.

8.  Fold the cooked apple pieces into the batter.

9.  Place batter into muffin liners within the muffin pan.

10.  Bake the muffins for 15-18 minutes.

Apple Pie Pancakes

Holiday weekends are great for spending a little extra time in the kitchen.  I love mornings when I have time to create dishes.  Apple pie pancakes are a fall favorite in our house.  I find it fitting to make them this weekend for two reasons (1) it’s a holiday weekend and (2) it’s September, which is the month to kick off the opening apple orchards!  I love fall for the fresh apples and crispy cool evenings.  This weekend marks the kick off for fall.  The only sad part about fall is the ending of summer.  We have enjoyed our summer and among it, picked up a new addiction…wake surfing.  However, every season sport has to come to an end and wake surfing is wrapping up.  I’m thinking I’ll put a bow on that activity and unwrap it over Memorial Day weekend next year!!Apple Pie PancakesApple Pie Pancakes

Ingredients

1 apple chopped

4 eggs

¾ cup almond flour

1 tbsp. coconut flour

1 tsp apple pie spice

¼ cup pecan pieces

½ tsp vanilla

½ tsp baking powder

2 tbsp. honey

Pinch of salt

1/4 cup fat of choice (ex. butter/coconut oil) Continue reading

Ranchero Sauce from Down South Paleo

Recently in the mail, I received the Down South Paleo cookbook from Jennifer Robins of Predominantly Paleo.  This cookbook is stuffed full of delectable southern recipes from blondes to fried chicken to grits.  Browsing through the cookbook, I got stuck within the desert section.  Something about her blondes caught my eye and next thing I knew, I am in the kitchen creating a pan.  Keep in mind this happened after a long week of travel and pure exhaustion.  However, whipping up a batch was simple and easy…not to mention the pure satisfaction of sitting on my sofa enjoying one catching up on my Hallmark Channel DVR movie!

I’ve decided to share the Ranchero Sauce from her cookbook because it is easy to create and tastes amazing. I think often we forget eggs can be used within a meal outside of breakfast.  We have created this sauce a few times, first as a breakfast creation and then as a dinner option.  I love the heat the sauce provides (not too much but not too little).  I have even made a batch of sauce to take on our camping trip and stored it in the color over night for a great Saturday morning treat!

Jennifer recommends creating the sauce, placing it on top of eggs and tostadas/lettuce.  We have also placed the eggs on top of tostones.  Any option is amazing because the sauce is what makes the meal!

This cookbook is great for the novice to experienced chef cook.  She takes many meals which I thought were off limits due to dietary restrictions (gluten/dairy) and makes them with all natural nutrient foods.  Interested on getting your hands on this amazing cookbook?  Not only is Jennifer’s cookbook awesome, so is she!  Jennifer is going to send one lucky winner a copy of her cookbook.  Follow along on my Instagram page for the giveaway (running 8/22-8/23) details.

ranchero

Ranchero Sauce

Ingredients

1 onion diced

1 tbsp. avocado oil (or preferred cooking fat)

¼ cup minced fresh cilantro

1 jalapeño pepper, seeded and minced

2 garlic cloves, minced

¼ tsp cayenne

8 oz crushed tomatoes

2 cups chicken stock

¾ tsp cumin

Pinch of salt if desired Continue reading

Raspberry Waffles

Life has been crazy, but in a great way!  I love summer because it is a time to reconnect with friends.  Our weekends have been consumed with creating new memories, lots of laughter and food!  It seems when the weekends roll around, we are enjoy breakfast to its fullest!  These raspberry waffles taste amazing and are easy to make.  I recommend creating this dish when you are hungry for some hearty waffles, and I do not mean this has to only be a morning food item!  We have created these waffles for lunch, dinner or an afternoon snack.  As you know, simple is my motto!

I tend to not make my waffles too sweet because we top them with maple syrup.  If you are going to serve these alone without and maple syrup, I recommend doubling the honey in the recipe.  This will help give them more of a sweet savory taste.

 Raspberry Waffles Continue reading

Sunrise Fuel

I think I can officially call myself a juicer.  Prior to January, I had an old juicer and was using it periodically, but stopping at the juicer (JuicyLeaf) in town more often than making my own.  I decided with the snow coming, I could upgrade if I truly needed an new appliance (I may hoard appliances).  So I gave myself a 30 day challenge.  If could juice with my old juicer for 30 days I could upgrade.  So I did and purchased a Breville and have not been happier!  I juice almost every morning.  At first I found it time consuming, but as time goes on I find it does not take longer to make a juice than a smoothie.  I’m loving how well my body has responded to juicing too!  I’m not a huge vegetable fan (many cause me to bloat raw) and juicing has not affected my system!

I often make sunrise fuel on Sunday mornings.  I find this is a great detoxing drink with the grapefruit, mint and lemon!  Saturday’s tend to be a day I’m exposed to dairy and the citrus helps flush my system and reduce my water retention quicker.

SunriseFuel Continue reading