Simple Sunbutter Chocolate Chip Cookies

Wellll heyyyy!! Here is a quick little post…upon request! 😊 I’ve made tons of different versions of a chocolate chip cookie..this one is the fluffiest, creamiest yet! It shocks me every time how a seed or nut butter can work so amazingly in baking!! I make my own Sunbutter.. which is just sunflower seeds. (Unlike store bought has sugar!!) I hope you make these right now!!!

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Sunbutter Chocolate Chip Cookies

1/2 cup coconut palm sugar
1 egg
1 tsp baking soda
1 cup of Sunbutter (or almond butter)
1 cup of dark chocolate chips (60% or higher)

Preheat the oven to 350. Whisk all ingredients together except chocolate chips. Fold in chips until fully incorporated. Scoop out about 12 tbsp size (I use ice cream scoop) balls of dough & drop on a parchment lined baking sheet. Press down gently to flatten slightly. Bake about 10 minutes until golden and fluffy!

Now how easy was that?! 😊

Hemp Protein Fudge!!

Sooooooo…I’m all about the post wod protein business, BUT I don’t like all of the whey proteins or the other protein powders that have a crap load of junk in them!!!!!! It’s totally unnecessary! I prefer to go with hemp protein. It doesn’t mix as well or come in a fabulous array of flavors…BUT it does the job! I was craving a sweet treat, and had just finished my hemp protein with coconut water serving (so yummy!), but wanted more! So here we have Hemp Protein Fudge! Oh, better yet…NO BAKE! 😊 5 ingredients later, this is what we have!

Hemp Protein Fudge:
makes about 12-16 1 inch (ish) squares
1/4 cup hemp protein powder
1/4 cup unsweetened cocoa powder
2 tbsp coconut cream (optional)
1/4 cup maple syrup (or honey)
1/2 cup coconut oil, softened

Now here’s the fun part…mix everything in a food processor, pour into a small square or rectangular container lined with wax paper & freeze for at least 2 hours!! Then you can enjoy your tasty creamy protein-y treat! Store in the freezer. 😊

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Our Paleo-ish Christmas!!!

It has taken me so long to put this together! Typing all  of this up is a breeze…but actually creating my Christmas menu was insane!!! This year, we are hosting Christmas Eve ANDDDDDDDD Christmas Day! EEK! We don’t have many people, but I still freak out about having enough food & make a million things because I get nervous!!!! Some of these recipes are my own, some were borrowed & some dishes are being brought! (Phew!) So here is my menu, for some inspiration AND some recipes for replication!!!! I hope this round up gives you some ideas! Enjoy!

Traditionally, fish is the end all be all of Christmas Eve. I’m cool with that…but like always, I like options!! So here is a look into what we will be enjoying on Christmas Eve & Day! So from start to finish…here are some of the stars! **Keep in mind, this recipes are geared towards a group of about 10 people! Adjust as necessary!

Pomegranate Pear Spinach Salad:

POMEGRANATE SEEDS

3 5oz containers of baby spinach

Seeds from 2 pomegranates

about 3/4 cubed grass-fed cheddar, optional

1 small red onion, thinly sliced

3/4 cup chopped walnuts

2 small pears, cored & thinly sliced

Dressing of your choice! I will be using my favorite balsamic vinaigrette, which can be found here: https://psimadethat.com/2014/02/22/killer-salad-dressing/comment-page-1/

Layer each of the ingredients on top of the spinach. Toss with dressing or leave it on the side!

Mussels in a Garlic Tomato Broth:

MUSSELS

3 2lb bags of mussels, scrubbed clean

about 1/3 cup EVOO

1 onion, finely chopped

8 garlic cloves minced

1/4 tsp red pepper flakes, adjust to your liking

4 tbsp chopped fresh parsley

2 28 oz cans crushed tomatoes

2 cups vegetable broth

S & P to taste

Heat the EVOO in a large pot, add the onion & garlic, stirring occasionally until translucent. Stir in the rest of the ingredients, except the mussels. Bring to a boil, then reduce heat & simmer for about 20 minutes. Now, to the mussels…be sure to scrub & rinse them VERY well. You don’t want any sand or other bits getting into your sauce! While you are looking through & babying your mussels….check for any shells that are cracked or open. These you will definitely want to discard, as they are dead & NOT EDIBLE! If they are slightly open, but close when lightly tapped, those little guys are fine to steam! Add the mussels to the pot & bring to a boil, covered. Cook for about 3-5 minutes until shells open wide. You may need to take out some sooner than others. Discard any mussels that do not open after that time period. Put cooked mussels into a large bowl, with sauce & serve with some of your favorite Paleo Garlic Bread!!!! Bread recipe can be found here: https://psimadethat.com/?s=bread **With this recipe, I cut into pieces, brushed with a fresh garlic & butter blend & broiled for a few minutes until crispy & brown! This is going to be wonderful dipped into the tomato broth!

Shrimp & Quinoa Casserole: I’m winging this one!! Recipe will be posted after! Sorry folks 🙂

Sautéed Green Beans with Almonds:

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Serves about 9ish people

4lbs green beans, cleaned & trimmed

1 cup slivered almonds

S&P

This is probably the easiest side dish to make. Simply heat some olive oil in a large pot. Add the green beans & almond. You’ll only want to cook these until the almonds are toasted & the beans are slightly tender! They are good with a little crunch! Salt & pepper to taste!

Roasted Garlic Mushrooms:

4 packages portabella mushrooms (halved or quartered)

6 garlic cloves, minced

1/4-1/3 cup EVOO

S & P

1/4 cup balsamic vinegar

Combine all ingredients into a large bowl or a couple of ziploc bags. Make sure mushrooms are nicely coated with marinade, Let them marinate in the refrigerator for a couple of hours;

Cranberry Sauce:

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see my earlier post… https://psimadethat.com/2014/11/26/simple-cranberry-sauce/

Carrot Cake: see my earlier post…

https://psimadethat.com/2014/04/14/paleo-easter-roundup/

XMAS DESSERTS

Paleo Samoa Cheesecake:

Crust:

1 1/2 cup almonds, roughly chopped in processor

1/2 cup pitted dates

1/4 cup unsweetened coconut

2 tbsp coconut oil, melted

pinch of sea salt

Add remaining ingredients to the processor with the almonds. Pulse until everything is combined. Press into a greased 9 inch springform pan.

Filling:

3 cups of raw cashews, soaked for at least 5 hours

3/4 cup honey or agave

3/4 cup coconut oil, melted

2 tbsp lemon juice

1 T vanilla

pinch of sea salt

Caramel Topping:

about 15 dates, pitted and soaked in water for an hour

5-6 tablespoons canned full fat coconut milk

3 tablespoons water

1 teaspoon vanilla extract

pinch of sea salt

Chocolate Drizzle & Coconut:

1/4 cup dark chocolate

about 3 tbsp coconut milk

2 tbsp coconut oil

couple TBSP of toasted coconut flakes

**For the chocolate, simply melt the chocolate & the coconut oil/milk over low heat on the stove. Let cool for a few minutes and drizzle over the caramel. Finish with coconut!

 

Once your cashews have soaked, put them & all of the other ingredients into a food processor. Puree until completely smooth with no lumps. Pour into the crust & freeze for a couple of hours until set. Then we’ll add the topping, after you dates have been soaked, put them into a food processor with a tbsp or 2 of the milk. Begin to puree & add the remaining ingredients. Pulse until you get a rich creamy caramel!! If you still think it’s too sticky and thick, more coconut milk can be added! Spread over the top of the cheesecake. Follow will a drizzle of dark chocolate & toasted coconut! Put back in the freezer for about 20 minutes, then store in the refrigerator at least an hour before serving. This seems like a project to make, but so so so simple! No baking required! YUM! You will be amazed at how much this resembles cheesecake! CRAZY!

Gluten Free Oatmeal Chocolate Chip Cookies:

2 1/4 cup gluten free oats (I like trader joes brand)

1 tbsp arrowroot powder

1/2 tsp baking powder

1/2 cup unsalted butter, softened..(NOT melted)

2/3 cup coconut palm sugar

1 large egg

1 tsp vanilla extract

1 cup dark chocolate (chopped or chips)

1/2 tsp sea salt

parchment paper

Preheat oven to 375. In a food processor, pulse 1 1/4 cups of the oats until finely ground. Put into a large bowl & add the arrowroot, baking powder & salt. In another bowl, use a hand mixer to cream together butter & sugar. Add the egg & vanilla to butter mixture. Combine the two bowls & mix to combine. Add in the remaining cup of oats & the dark chocolate. This should form about 24 TBSP size cookies. Drop onto parchment lined baking sheet & bake for about 12-15 minutes until golden brown.

and here are two of my favorites from Elana’s Pantry:

http://elanaspantry.com/

Chocolate Cream Pie (to die for…)

Chocolate Pecan Pie (oh em gee…)

Ok…..phew! So after alllllll that, I am making quite a few more dishes. I just couldn’t get around to finishing up a written recipe!! We’ll also be having, turkey, ham, paleo eggplant lasagna (Lynns Deli, Branford) & stuffed clams! OH EM GEE! Mouth=Watering… I am crossing my fingers & saying a prayer to the food gods that this all comes together for the holiday!!!!

XMAS E CARD

HAPPY HOLIDAYS! HAPPY EATING! ❤

Baked Lemon Herb White Fish

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Good morning everyone!!! Every time I go grocery shopping, which is my total peace time..I try to pick up some different foods to try to cook! I mean Whole Foods has every food you could ever dream of!! Things I have never even heard of!!! I mean have you seen those Ostrich eggs?!!? Ridiculous!!!!!!!!! Well, I won’t be buying those…I was just saying! =) Anyways…I always pick up some new fruits, veggies, fish, meat…whatever really, just to find a new recipes and/or challenge myself! I will tell you, I am not always comfortable cooking fish. I feel like I always mess it up…can’t tell when it’s done….ya know.. wah wah! Anyway, I bought Sole, which is just a mild white fish, I thought it was similar to Tilapia. It turned out delicious paired with a Beet Salad & Roasted Carrots!

Baked Lemon Herb White Fish:

2lbs white fish (I used Tilapia & Sole, seperate dishes)

1/4 cup melted Grass-fed Butter

juice from 1 lemon

minced garlic

italian seasoning (salt free) (to taste)

Sea Salt & Pepp (to taste)

Melt your butter in a microwave safe container (I use glass measuring cup). Add in your lemon juice. I used two seperate 9×13 glass baking dishes. I put the fish in each, in a single layer. I poured over the butter, lemon mixture over each dish. Then I added the italian seasoning, garlic & S&P to taste! (Generously coating the fish=)). Bake at 375 for about 20 minutes. Then broil on high for 4 minutes to get golden brown! ❤ Serve with some veggies and you are good to go! This dish also makes for nice leftovers, if it survives that long!!!! Enjoy!

The Dirty Dozen!!

In a perfect world, I would be buying everything Organic & Grass-fed. Right now we just don’t have all the extra bucks to commit to a 100% Organic Lifestyle. We ARE slowly making the switch tho! I’m sure you have all heard this term before, The Dirty Dozen! This refers to the vegetables that are the most affected by pesticides! This would mean that these foods under “The Dirty Dozen” are what you should start buying as Organic! I’ve also found a list for “The Clean 15”. This list refers to the foods that are not quite as affected by pesticides. These you can get away with the non–organic sister…for now!!!! (Make sure you are still washing your produce…Check out my DIY Produce Cleaner in an earlier post!)

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These vegetables have the highest amount of pesticide residue, typically have a skin that is eaten, which means it’s easiest to consume these chemicals!! These you are going to want to start investing in the Organic version. I was kind of surprised at what I saw!!

“The Dirty Dozen”

  • Apples
  • Strawberries
  • Grapes
  • Celery
  • Peaches
  • Spinach
  • Bell Peppers
  • Nectarines
  • Cucumbers
  • Potatoes
  • Cherry Tomatoes
  • Hot Peppers

**I did also see the Blueberries can fall on this list!! =(

This next group of food shows what you can buy without buying organic. These foods absorb a small amount of chemical pesticides. (Still scary =( ) But if you are slowly converting to Organic, this is a good place to start! (Still wash these foods!!!!!!)

“The Clean 15”

  • Corn
  • Onions
  • Pineapples
  • Avocados
  • Cabbage
  • Peas (Frozen)
  • Papaya
  • Mango
  • Asparagus
  • Eggplant
  • Kiwi
  • Grapefruit
  • Cantelope
  • Sweet Potatoes
  • Mushrooms

Sunday Funday!

Good morning! Is this not the most gorgeous morning?!?! I’m sitting in my porch, sun shining through the windows, sipping my coffee. This is a dream!!!! An even better part to this day is that I just successfully completed another head stand (what what?!?!!?), I do NOT have to head out to the grocery store again, AND I already did my cleaning on friday!!!!!! YES!!!!! So today involves a hike, a little cooking & A LOT of CHILLIN!!!! I love that…. Right now I am just looking out envisioning myself sitting on our patio! Soon!!! ❤ Today is going to be a light post… I just want to share with you guys the components of my favorite salad!!!! You may be thinking….easy! BORING! Yes, easy, NOT BORING! This salad is so yummy that I dream about it! I make it quite a bit & it’s so beautiful for enjoying when you have company over! They will be impressed….& so will you!

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The Yummiest Salad Ever (great name huh?!)

*will serve about 6

11 oz package of Olivia’s Organic 50/50 Mix

3 small sweet potatoes (Sliced, halved, very lightly sprayed with oil, roasted at 500 for about 10-15 minutes until soft, let cool)

1/4 cup raw sunflower seeds

1/2 cup raw walnuts (or nuts of your choice)

about a 1/2 cup dried cranberries (fruit juice sweetened)

about 1/2 cup cubed grass-fed cheese (trader joes has a yummy kind!)

1/2 of a leek, about 1/3 cup (cleaned & trimmed, diced, traders joes sells them already trimmed!)

4-5 slices of bacon (I like extra of course, uncured, nitrate free, cooked until extra crispy, i like to use the broiler!)

Add all of these yummy ingredients on top of your 50/50 mix! Then top with you favorite homemade dressing. I use my Balsamic Vinaigrette which you can find in an earlier post:

https://psimadethat.com/2014/02/22/killer-salad-dressing/

*measurements are all guesstimated! I’m not a measurer..so a little more or a little less is still going to be fabulous!

Eat-Clean

 

My Favorite Green Smoothie!!

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Good morning all! It is now 6:30am, I woke up 5 minutes too late for the gym so I thought I’d be productive & type a little somethin somethin! Most mornings after my workout I indulge in my delicious POST WOD smoothie! It is delicious, tastes like a dessert! I wanted to let you all in on my heavenly treat! Especially now that at this hour you can have it todayyyyy…. right now ?!?! =) Get out your trusty blender. This one is delish!

Green Smoothie:

2 big handfuls of spinach

2-3 celery stalks, roughly chopped

1 frozen banana (I pre slice & pre freeze!)

1 cup  unsweetened almond milk (add more if you want it thinner)

3/4 cup green tea (I buy unsweetened brewed tea @ trader joes, you can brew & let cool)

few shakes of:

cinnamon ( i like a lot!)

ground ginger (good for belly)

ground turmeric

1-2 scoops of your favorite protein powder

1 tbsp of my homemade Sunflower Seed Butter (recipe is in a previous post, or use store bought natural sunbutter or almond butter)

**Feel free to throw in some ground flax, chia seeds or psyllium husks for a fiber boost! ❤

Throw everything in the blender & drink up! This will make 2 servings. I normally have one for breakfast & then the other a little later for snack time =)