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Welcome To The Recipe Room
I hope you enjoy making the treats and yummy recipies in here. New things will be added so make sure to come back and check to see what's new often!
Avocado Popsicles
Ingredients for popsicle
2 ripe avocados
1/4 cup lime juice
1/4 cup monk fruit syrup (or maple syrup)
1 cup unsweetened cashew milk or coconut milk.
Coating
1/2 cup no sugar dark chocolate chips ( I use Krisda or ChocXO brand)
2 tsp virgin coconut oil
1/2 cup finely chopped nuts or Keto friendly granola
Method
Place all ingredients for popsicles in a blender. Once blended pour in a popsicle tray and set with a stick. Place in freezer for about 3 hours. Melt chocolate chips in a sauce pan with coconut oil and set aside to cool. Once popsicles are frozen drizzle or dip in chocolate and sprinkle with nuts or granola. Enjoy! Makes 4-6 popsicles. You can even try using an ice cube tray instead of popsicle molds to get more treats in a smaller portion size!
These cool treats are packed with healthy fat and fiber. Keto friendly if you choose monk fruit syrup to sweeten them. Just keep in mind Maple syrup is still sugar, although it does have a lower glycemic index than regular sugar. It also contains some nutrients, but if your trying to cut out sugar or dealing with diabetes/insulin resistance opt for the monk fruit syrup.
Black Bean Zucchini Boats
Ingredients
6 zucchini sliced in half (med.-large)
1 cup Black Beans drained and rinsed
1 large onion chopped
2 cloves garlic finely chopped
2 cups diced tomato
2 cups cooked brown rice or Konjac rice
Handful of parsley or cilantro separated
1.5 tbsp of Chili powder
Pink Salt or Sea Salt and pepper to taste
2 cups grated A2 sheep, or goat cheese if not avoiding (Set cheese aside for topping later)
EV Olive oil for drizzling
Method
Pre-heat oven to 375*. Scoop out the middle of sliced zucchini with a spoon and place on a baking sheet. Drizzle with olive oil. Mix cooked rice or Konjac rice in a bowl together with all of the ingredients above except the cheese. Fill the boats with the rice and bean mixture. Pack it down slightly. Sprinkle shredded cheese over the boats and place in the oven for about 30- 40 minutes. Broil for 3-4 minutes until cheese is crispy and golden. These are delicious and packed with fiber, protein and healthy fat. Can serve 12. Enjoy!
Chicken Salad Stuffed Peppers
Ingredients
2 peppers sliced in half and seeded
2 cups of shredded chicken
1/4 cup red onion minced
1 cup chopped cucumber or celery (optional) (Try 1/2 cup of both)
1/3 cup olive oil or avocado based mayo
2 tbsp goat yogurt
Juice of 1 lemon
1.5 tsp Dijon mustard
Pink Himalayan or Sea Salt
Fresh ground black pepper
Chopped green onion or parsley to garnish
Method
Make chicken salad. In a large bowl add shredded chicken, onion, cucumber or celery, mayo, yogurt, lemon juice and mustard. Add salt and pepper. Mix together and scoop chicken mixture into peppers. place on a platter or dish. Sprinkle with green onion or parsley to garnish. Grind a little more pepper on the tops. Refrigerate before serving for a refreshing meal.
Enjoy this protein packed treat that has healthy fat and fiber. Peppers are a good source of Vitamin C, a source of B6, K1, Potassium, Folate, Vitamin E and A.
Sugar Free Grain Free Chocolate Chip Cookies
We all feel like a treat occasionally. These cookies will hit the spot without sugar or grains.
Ingredients
1 stick of unsalted grass fed butter or 8tbsp of coconut butter
1/2 cup granulated Monk Fruit sweetener
1 large free run organic egg
1.5 cups fine ground almond flour
1 tsp aluminum free baking powder
1/2 sea salt
1 tsp natural vanilla extract
1 cup sugar free chocolate chips (I use CHOCxo brand)
1/2 cup chopped nuts, dried goji berries or unsweetened cranberries (optional)
Method
Pre heat oven to 350 deg. and line baking sheet with parchment paper. With a stand mixer or hand blender combine butter and sweetener and beat until smooth. Add egg and beat until combined. Add the flour, baking powder, salt and vanilla. Mix until well combined. Fold in the chocolate chips and fruit or nuts.
Using a tablespoon drop on baking sheet into about 12 portions. Alternate method: Add entire mixture onto a 9x13 baking sheet and spread out evenly like a crust.
Bake until firm and light golden colour. (About 13-15 min)
Cool for about 5 minutes and cut into squares if the crust method was used. Cool completely and store in an air tight container.
If traditional cookie method was used, cool completely and store in an air tight container.
Optional: Gently melt a few tbsp of chocolate chips and drizzle on the tops while cooling. cool completely before storing. Enjoy!
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