Big & Soft Paleo Ginger Molasses Cookies

Oh goodness… I can’t believe it’s December! What happened to November?! In less than 2 weeks AJ and I will celebrate our 10th wedding anniversary, and then in 2 1/2 weeks it will be Christmas. It’s all coming so fast – time needs to slow down so I can get done what I want to! And actually, as far as shopping is concerned, I’m just about done; I just want more time time to fit in all of the craft and baking projects. ;)

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I have a weakness for cookies… especially ones of the ginger molasses variety (they taste SO good dunked in a cup of black coffee!). The distinct molasses and spicy ginger flavors blend so well together, and while I do like the harder ginger snaps, there’s something equally amazing about the big and soft ginger molasses cookies. These Big & Soft Paleo Ginger Molasses Cookies certainly live up to their name. They are big, and so soft they nearly melt in your mouth. Bet you can’t eat just one! ;)

OH! And speaking of cookies… my sweet and talented friend, Jeanine, of The Baking Beauties, is offering a FREE Gluten Free Cookie E-book as a Christmas present to her readers (how awesome is that??!). You can download the E-book and find out more information about it by clicking HERE

Enjoy!
xoxo,
Megan

Big & Soft Paleo Ginger Molasses Cookies

Big & Soft Paleo Ginger Molasses Cookies

Ingredients

  • 1 1/2 cups blanched almond flour (I use either Honeyville or Anthony's)
  • 1/2 cup arrowroot starch
  • 1/4 cup coconut flour
  • 2 teaspoons ground ginger
  • 1 teaspoons baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut oil, just melted
  • 1/4 cup unsulphured molasses
  • 1/4 cup honey or pure maple syrup
  • 1 egg

Instructions

  1. Preheat oven to 350 degrees (F).
  2. In a large mixing bowl, combine the almond flour, arrowroot starch, coconut flour, ground ginger, baking soda, ground cinnamon, ground cloves, and sea salt.
  3. Mix in the coconut oil, unsulphured molasses, honey or pure maple syrup, and the egg and mix until combined.
  4. Refrigerate the dough for at least 2 hours.
  5. Roll heaping tablespoons of dough into balls and place them on a parchment or silicone lined baking sheet. Gently flatten the balls of dough with your fingers until they are about 1/2 inch thick.
  6. Bake for 9-12 minutes. Leave the cookies on the baking sheet to cool.
http://www.allergyfreealaska.com/2013/12/09/big-soft-paleo-ginger-molasses-cookies/

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

This recipe is linked to Make Your Own Monday, Teach Me TuesdayFat TuesdaySlightly Indulgent TuesdayAllergy Free Wednesday, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday and Pennywise Platter, Gluten Free Fridays andWellness Weekend. 

Whole Food Fridays 12-06-2013

Welcome to Whole Food Fridays! Come link up your own GLUTEN FREE & WHOLE FOOD recipes and find new ones to try!

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There were some wonderful submissions last week in the Thanksgiving Edition of WFF. Thank you for contributing! 

Highlighted Recipes:

Gluten Free & Vegan Dinner Rolls from Megan Lierman

Four Layer Paleo Pumpkin Bars from Naturally Lindsey

Paleo Pepperoni Pizza Casserole from Tessa the Domestic Diva

Want to participate? Here are the guidelines:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • You must provide a link back to Whole Food Fridays somewhere in the body of your post. Recipes not linked back to Whole Food Fridays will not be eligible to be highlighted the following week.
  • All recipes MUST BE GLUTEN FREE and made from REAL WHOLE FOOD ingredients.
  • Your blog does not have to be a gluten free blog in order to link up a recipe, but please make sure your recipe is gluten free.
  • Recipes for natural homemade soaps, lotions, etc. are also welcome.
  • Please leave me a comment! I love it when I hear from you. Often times comments make my day!

What your recipe CAN contain:

  • Any real whole food ingredients (gluten free whole grains, nuts, seeds, legumes, fruits, vegetables, herbs, healthy oils, etc).
  • Natural Sweeteners (honey, agave nectar, brown rice syrup, maple syrup, yacon, coconut nectar, coconut sugar/palm sugar, sucant, stevia)
  • Meats, eggs and dairy are all okay (although dairy free options are always an added bonus).
  • Bacon. Yes, anyone who makes anything with bacon gets extra brownie points (just make sure your bacon is gluten & nitrate free)!

What your recipe CANNOT contain:

  • Anything artificial, including anything refined or highly processed.
  • Any sort of boxed mix or prepackaged anything (with the exception of packaged GF noodles, chocolate chips, nut butters, etc…). Just remember fresh real whole foods are best!
  • Refined sugars (like plain white sugar or brown sugar – organic is okay).
  • Liver and/or chicken feet. Okay, I’m joking. You can link up a recipe that contains either, I just probably won’t highlight it the following week.

If your post does not comply to the above guidelines it will be deleted (and I will probably delete it without leaving you a note telling you I did (sorry), because that could be very time consuming). If you have any questions just leave me a comment below and I will try my best to get back to you.

Please be descriptive and tell us a bit about what you’re sharing. Is it vegan? What about dairy free? Is it grain free? Etc… I think you understand; you’re a smart bunch!

Thanks again for stopping by Whole Food Fridays! I look forward to seeing you every week!
xoxo
Megan



Paleo Animal Crackers

I loved animal crackers as a child. My mom would frequently buy them for me as a treat. I would play with them, bite a head off, play with them some more, dismember a bear… It sounds much more gruesome than it is, BUT admit it – you did it too!

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I wanted my children to experience the same joy of eating animal crackers as I did, which is why I developed this gluten free recipe. These Paleo Animal Crackers are so much healthier than the ones I used to eat as a kid. The almond and coconut flours are packed with protein, healthy fats, and fiber. Really, for a snacking cookie (err… cracker), you can’t get much healthier than this. 

I love watching my girls eat these animal crackers. Snack time regularly becomes an all out giggle-fest! Course, you don’t have to be a kid to appreciate them. Animal crackers were meant to satisfy the kid in all of us, regardless of age. 

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This dough is really easy to work with. It rolls out like a dream and holds its shape really well, even when cut into smaller shapes. I like to use this small frosting spatula to assist in maneuvering the cutouts onto the baking sheet. 

Regarding Substitutions:
This recipe is strictly written as a grain free recipe using almond and coconut flours. Substituting sunflower seed flour for the almond flour may possibly work for a nut-free dough; however, I have not tried it. I do not recommend substituting any other flours.

Flax eggs or “gel” may work as a substitution for the eggs, but again, I have not tried it. If you do try it, please come back and share your results!

Lots of love from my kitchen to yours! 
xoxo, 
Megan (with a long E)

 

Paleo Animal Crackers

Paleo Animal Crackers

Ingredients

Instructions

  1. Preheat oven to 350 degrees (F).
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, baking powder, baking soda, sea salt and nutmeg.
  3. Cut in coconut oil until mixture resembles fine coarse crumbs. Add in the eggs, runny honey, and vanilla extract; mix well and then let the dough rest for about a minute (this gives the coconut flour time to soak up moisture). Mix again for 30 seconds.
  4. Divide the dough into two balls. Wrap one of the balls securely with plastic wrap (so it doesn't dry out) and place the other ball of dough onto a large piece of parchment paper. Flatten the dough into a round disk with your hands, and then cover it with another large piece of parchment paper. Use a rolling pin to evenly roll the dough until it is 1/8 inch thick.
  5. Gently peel back the top sheet of parchment paper and cut the dough into desired shapes using cookie cutters (I have this set, but I think these or these look awesome too), or a pizza cutter. If you are cutting the dough into large cracker shapes, score each cracker with a fork 2-3 times.
  6. Carefully transfer the crackers onto a parchment or silicone lined baking sheet.
  7. Repeat with the second half of cracker dough.
  8. Bake for 7-10 minutes, or until the crackers are golden brown on the bottom. Allow the crackers to fully cool.

Recipe Notes from Megan

These crackers do not get really crunchy; however, the longer they bake the crunchier they become (just be very careful not to burn them). I store my crackers open to the air (it helps them keep what crispiness they have) instead of in an airtight container.

The dough can be refrigerated (just make sure the balls of dough are securely wrapped in plastic wrap), but must be at room temperature prior to rolling.

To avoid the dough sticking to the cookie cutters, simply dip the tips of the cookie cutters into tapioca starch before cutting your shapes. Repeat as needed.

http://www.allergyfreealaska.com/2013/10/27/paleo-animal-crackers/

 This recipe is linked to Teach Me Tuesday, Fat TuesdaySlightly Indulgent TuesdayAllergy Free WednesdayFrugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday and Pennywise Platter

 

Mashed Cauliflower with Roasted Garlic & Chives

Several weeks ago I was checking out at the grocery store when the man behind me was inspecting the goods in my cart and says, “Wow, you eat really healthy; you’ve got a lot of produce there.” The man went on to tell me he owned a farm, which to my surprise was located within 5 miles of my house. We’ve lived in this house for 4 years, and I never even knew there was a farm close to us that sold fresh produce. I was a little mind-blown. Since that meeting at the grocery store, my family frequents the farm every week to buy fresh Alaska produce. It’s been so wonderful, and the quality (and price) of the produce is amazing!

One of my favorite veggies to buy from our local farmer is cauliflower; I love it, especially when it’s paired with copious amounts of garlic. Like in this recipe:

Click here for the recipe: Garlic Lover’s Roasted Cauliflower

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It is because of this ongoing love affair that I also created Mashed Cauliflower with Roasted Garlic & Chives. I eat this creamy side dish for breakfast, lunch and dinner (and all times in between). I’m that obsessed, and I always double the recipe. Mashed cauliflower on its own is creamy, but when you combine it with ingredients like ghee and roasted garlic, you end up with a richness and a buttery texture that melts in your mouth. Plain and simple, try this recipe and you’ll be just as addicted as I am.

Mashed Cauliflower with Roasted Garlic & Chives

Yield: 3-4 servings

Mashed Cauliflower with Roasted Garlic & Chives

Ingredients

  • 1 head of garlic
  • 1 tablespoon olive oil
  • 1 large head of cauliflower
  • 2 tablespoons of ghee or olive oil
  • 1 tablespoon chicken or vegetable broth
  • 1 1/2 teaspoons dried chives (or 2 teaspoons fresh chopped)
  • 1/2-3/4 teaspoon sea salt
  • Fresh black ground pepper to taste

Instructions

    To roast the garlic:
  1. Preheat oven to 400 degrees (F).
  2. Use a sharp kitchen knife to cut 1/4-1/2 of an inch from the top of the garlic cloves.
  3. Place the head of garlic, cut side up, onto a piece of aluminum foil and sprinkle with olive oil. Wrap the garlic in the aluminum foil and place it on a small baking sheet. Roast for 30-40 minutes, or until the garlic is soft. Cool until the garlic is warm to the touch and easily handled.
  4. To make the mashed cauliflower:
  5. Cut the head of cauliflower into small, bite sized pieces and steam until it is very soft and tender. Place the steamed cauliflower, ghee, chicken broth, chives, sea salt and black pepper into a mixing bowl.
  6. Use your hands to squeeze the roasted garlic out of its peel into the mixing bowl and discard the peel.
  7. Mash until the mixture is somewhat smooth and resembles mashed potatoes.

Recipe Notes from Megan

I like to use my KitchenAid mixer to whisk or “mash” the cauliflower. You can also use a food processor, or just a simple wire potato masher (like this one).

http://www.allergyfreealaska.com/2013/08/06/mashed-cauliflower-with-roasted-garlic-chives/

Do you purchase fresh grown produce where you live? What veggies are your farm favorites?

Enjoy!

All my love,
Megan

This recipe is linked to Paleo AIP Recipe RoundupAllergy Free Wednesdays and Wellness Weekend.

Slammin’ Alaska Salmon Burgers with Garlic Dill Aioli

I live in Alaska and eat fresh salmon from my freezer regularly, but do you think I have a salmon recipe posted on my website? Nope, not a single one. You see, I’ve had salmon prepared just about every way imaginable. Like most Alaskan kids, I’ve been eating it my entire life. My family has caught them, gutted and cleaned them, smoked them, canned them, fried and baked them, and even fed them to our cats (Halibut and cod included, and no – I’m not joking. Although my mom would only give the cats the freezer-burnt fish). We probably ate salmon and halibut more frequently than chicken or beef growing up.

Out of all of the ways I’ve had salmon, smoked is still my favorite. Nothing beats the taste of fresh caught and smoked salmon. It’s the best (although these burgers are really high on my list too)!

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This is my Dad in the late 80′s to early 90′s, with a boat full of wild caught Alaska salmon.

I’m so accustomed to eating salmon that posting a recipe for baked or grilled salmon for all of you just wasn’t going to cut it. Nope. In order for this Alaska chick to finally post a recipe for salmon it had to be something extra special (the baked and grilled recipes will come later). I promise you these Slammin’ Alaska Salmon Burgers with Garlic Dill Aioli were well worth the wait. These burgers are moist, flavorful, and even better yet – gluten free, grain free, and packed with heart healthy omega 3 fatty acids. And these are particularly popular with children. My girls gobble them up and it is rare that we actually have any leftovers whenever I make them.

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The Garlic Dill Aioli is a wonderful addition to these salmon burgers; however, the sauce is optional. The burgers are perfectly flavored and seasoned, making them excellent on their own. But, don’t let me dissuade you. If you are a garlic lover, the Garlic Dill Aioli packs a powerful punch of flavor. It’s delicious – and not just for pairing with salmon burgers. Try using it as a dipping sauce for Oven Roasted Sweet Potato Fries. You can thank me later.  ;) 

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Slammin’ Alaska Salmon Burgers with Garlic Dill Aioli

Yield: 6 four-inch burgers

Slammin’ Alaska Salmon Burgers with Garlic Dill Aioli

Ingredients

    For the Slammin’ Alaska Salmon Burgers
  • 1.75 pounds Alaska wild caught salmon fillet, skinned & deboned (I use sockeye)
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh squeezed lemon juice
  • 1 egg
  • 1 garlic clove, minced
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup almond flour, gently packed
  • 1/4 cup cilantro, chopped
  • 1/4 cup green onion, chopped
  • coconut oil, for frying
  • For the Garlic Dill Aioli
  • 2 garlic cloves, minced
  • 1/8 teaspoon sea salt
  • 2 egg yolks
  • 2 teaspoon fresh squeezed lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon dried dill
  • 1/2 cup olive oil

Instructions

  1. To make the Slammin’ Alaska Salmon Burgers, cut the salmon into 2 inch chunks, and combine 1/3 of the pieces with the mayonnaise, lemon juice, egg, and garlic in a food processor and process until the mixture turns into a paste.
  2. Add the remaining salmon pieces and pulse until the larger salmon pieces are partially combined with the paste mixture. Do not over process; 1/4 inch pieces of salmon should remain.
  3. Place the mixture into a bowl and stir in the dried dill, sea salt, black pepper, almond flour, cilantro, and green onion. On a baking sheet lined with parchment paper, form into 6 patties, packing firmly.
  4. Heat a skillet over medium heat (I use this pan). When the pan is hot, add 2 tablespoons of coconut oil and let it melt. Transfer the patties using a sturdy spatula to the hot pan. Cook the burgers, 3-4 minutes per side, or until they are just cooked through and crisp and golden. Be careful not to overcook. Add more coconut oil to the pan as needed.
  5. To make the Garlic Dill Aioli, mash the minced garlic with the sea salt until it’s a paste. Combine the garlic paste, egg yolks, lemon juice, Dijon mustard, and dried dill in a medium sized mixing bowl. Whisk until the yolk mixture is frothy and bright in color. Slowly drizzle in a few drops of olive oil at a time into the yolks and continue to whisk constantly until all of the oil is incorporated and the mixture emulsifies. Chill in an airtight container in the refrigerator.

Recipe Notes from Megan

You don't have to have a food processor in order to make these burgers, but it does make the process much easier. In lieu of the food processor, simply follow the instructions above and use a good sharp kitchen knife!

In regards to deboning salmon, sometimes I'll use my fingers to pull the bones out and sometimes I'll use a pair of tweezers. Either way you choose, the bones come out easier if you pull them out going against the grain of the salmon.

http://www.allergyfreealaska.com/2013/07/28/slammin-salmon-burgers-with-garlic-dill-aioli/

Just a few shout-outs:

If you need website hosting, dedicated server service, etc. I highly, HIGHLY recommend checking out HostDango. They host my website, and are awesome! Their customer service beats the pants off of other host companies. I made the switch to HostDango a few months ago, and I am so happy I did. They rock! Click here to like HostDango on Facebook.

Blue Bear Allergy Aware, a Canadian company, heard about my daughter, Abbi’s, high-sensitivity to gluten (one small bite or lick and our house become a living nightmare for 4-6 weeks, no kidding). They were so sweet to send Abbi a package of super cute t-shirts and allergy alert labels. Abbi loved her package, and this momma is thrilled to have a few allergy alert shirts to put on Abbi when I feel a teacher or another adult needs a reminder of Abbi’s allergies. And Abbi truly loves her new shirts – aren’t they cute?!

One more note about the t-shirts, I think the sizes run a little small, so order a larger size than you would normally for your child. Abbi is very petite for her age. The long-sleeved shirt she’s wearing is a size 6, and the short-sleeved shirt is a size 8 (and normally she would wear a size 5, just to give you an idea).

Oh, and don’t forget to like Blue Bear Allergy Aware on Facebook!

All my love!
xo,
Megan

This recipe is linked to Pennywise PlatterNatural Living Monday and Make Your Own Monday, Slightly Indulgent Tuesday and Fat Tuesday, Allergy Free Wednesday, Simple Lives Thursday and Tasty Traditions.

Naturally Dyed Homemade Sprinkles (grain, sugar & top-8 allergen free)

I know some of you parents can relate. Since removing gluten and corn from my girl’s diets, they have not had the luxury of fun colorful sprinkles on their birthday cakes or frosted holiday cookies either.

There may be a company that sells gluten and corn free sprinkles, but I haven’t come across one. AND even if these said sprinkles existed, they would probably cost a pretty penny (not including the price of shipping to Alaska).

I finally have a sprinkle solution, and chances are, you have all of the ingredients already sitting in your pantry! These Naturally Dyed Homemade Sprinkles are sooooooo easy to make!

Sprinkles

Naturally Dyed Homemade Sprinkles:

Here’s what you need:

unsweetened shredded coconut
olive oil in a spritzer
spice powder: paprika (reddish-orange), beet powder (pinkish-purple), turmeric (yellow), parsley or spirula (green) for coloring

  1. Place a small amount of unsweetened shredded coconut in a small bowl and lightly spray with the olive oil (very lightly, you don’t want the coconut too wet). Add a small amount of spice powder to the bowl and stir until fully blended with the coconut. If the desired color isn’t intense enough, simply stir in a bit more powder.

Megan’s Recipe Notes:
If using parsley, use a mortar and pestle to grind it into a powder before using it to color the coconut.

It is best to make and use these sprinkles right away; however, if you have to make them a day ahead of time, simply leave them out on the counter uncovered (so they stay dried out).

The flavor of some spices (especially parsley & spirula) can be overpowering, but if paired with a sweet frosting, the flavor can be masked. Just beware. Use it in moderation and sprinkle in moderation. Beet powder and turmeric are going to be the least intense of flavors. 

I’ve tried making sprinkles using a few drops of spinach juice (or other various vegetable liquids), but it just didn’t work out. The color wasn’t intense enough, and it made the coconut flakes too wet. I don’t suggest using liquid for coloring.

Enjoy!
Megan

This post is linked to Slightly Indulgent Tuesday and Allergy Free Wednesday.

 

Creamy Chicken & Mushroom Soup (dairy free & Paleo)

It’s 43 degrees (F) and raining here in South-central Alaska. It’s chilly, damp, and my baby girl has a cold with a fever. After an emotional week last week,  Abbi girl and I were in need of some serious nourishing comfort food, so I decided to make soup using some of the beautiful baby Portobellos we picked up at the store a few days ago.

Thank you to all of you who reached out to me last week. It can be very difficult to put into words what I struggle with, but when the words come I just have to let them out. I always feel vulnerable when I post something about my illness, but then you all virtually lift me up and send me love and well wishes from across the miles. I can’t help but feel blessed. God has blessed me with this incredible platform to share with all of you one of my greatest passions – my kitchen creations, and ultimately some of my deepest struggles. Thanks for being part of the journey I’m on.

Now how about a bowl of Creamy Chicken & Mushroom Soup?!

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This recipe is linked to Slightly Indulgent Tuesday and Allergy Free Wednesdays.

This soup is very flavorful. The rich broth alone will feed and nourish your soul; the veggies and chicken are just a bonus! Whether you are sick, emotionally drained, or just need a bit of comfort food, this is the soup for you!

Creamy Chicken & Mushroom Soup (dairy free & Paleo)
Yields 4-6 servings

3 tablespoons ghee, coconut oil, or olive oil
1/2 of a large onion, diced
4 carrots, peeled and diced
5 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
8 ounces baby Portobello mushrooms, sliced and then chopped
5 cups chicken broth
14 ounces canned coconut milk (full fat)
1 ounce dried shitake mushrooms, broken into pieces
2 1/2 cups cooked chicken, shredded
1 cup frozen peas
sea salt & fresh ground pepper to taste

  1. In a large Dutch oven over medium-high heat, warm the ghee (or other desired fat) and then add the onions, carrots, and garlic. Season with sea salt and fresh ground black pepper. Cook until the vegetables are just starting to turn soft, about 5 minutes.
  2. Add the thyme, parsley, and Portobello mushrooms to the pot and cook for another 2 minutes.
  3. Stir in the chicken broth, coconut milk, and shitake mushrooms and bring to a boil. Cover with a lid and simmer over medium heat for 10 minutes.
  4. Stir in the chicken and frozen peas and cook for another 5 minutes. Taste and add more sea salt and fresh ground black pepper if desired. Serve immediately.

Megan’s Recipe Notes:
I prefer darker chicken meat in this recipe; however, please feel free to use what you prefer or have on hand.

This soup is creamy, but it is a thinner consistency soup, it is not thick. If you prefer a thicker soup, you can thicken it using gluten free flour or starch, such as sweet rice flour (not Paleo legal), arrowroot starch, or tapioca starch.

Are peas Paleo/Primal? Read what Mark Sisson of Mark’s Daily Apple has to say about it HERE.

All my love,
Megan

Easy Baked Paleo Chicken Tenders with Honey Mustard Dipping Sauce

Do you remember what you ate in high school? I do; it’s scary to think what my diet mostly consisted of: saltines, goldfish crackers, mochas, Subway subs (I was a certified “sandwich artist”), whatever my mom could get me to eat, and chicken tenders and jojos (fried potato wedges) from our local grocery store deli. I loved those deli chicken tenders. Coated in gluten and soaked in hydrogenated fat (I know, they sound really appetizing when I put it that way).

Loved is definitely a past-tense word, though. Obviously it’s been a while since I’ve had one of those super-unhealthy deli chicken tenders. Never again will I eat one, but I will eat one of my homemade chicken tenders…

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You will love these homemade and healthy Easy Baked Paleo Chicken Tenders. Their breading is flavorful and they are so easy to make; there’s no frying involved. You just dredge them in the breading and throw them in the oven to bake. They never get really crisp, but everyone will gobble them up. Leftovers (if there are any) never stay around for long.

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Easy Baked Paleo Chicken Tenders
Yields 4-6 servings

2 pounds chicken tenderloins
1 cup blanched almond flour (I use Honeyville)
1 tablespoon flax meal
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon dried parsley
1/4 teaspoon poultry seasoning
ground black pepper to taste
2 eggs
olive oil, in a sprayer (Like this one)

  1. Preheat oven to 425 degrees (F) and line 2 large baking sheets with parchment paper.
  2. In a pie plate or another shallow wide bowl, mix together the almond flour, flax meal, paprika, garlic powder, sea salt, parsley, poultry seasoning, and ground black pepper.
  3. In another small mixing bowl, lightly beat the eggs.
  4. Blot the excess moisture off from the chicken tenders with paper towels and then dip them in the egg. Make sure the tenderloins are thoroughly coated in the egg mixture and then dredge them in the almond flour breading, pressing to adhere.
  5. Divide the breaded chicken tenders up between the 2 baking sheets and lightly spray with olive oil. Place in the oven and bake for 8-9 minutes. Flip the tenders over, lightly spray again with olive oil and bake for another 8-9 minutes, or until the internal temperature reaches 180 degrees (F).
  6. Transfer the chicken tenders to a platter and serve immediately, or at room temperature.

Megan’s Recipe Notes:
These chicken tenders never become really crisp, but with the tasty breading, they quickly will become a family favorite!

Honey Mustard Dipping Sauce
Yields 5 tablespoons

3 tablespoons runny honey
2 tablespoons Dijon mustard (I use Annie’s Naturals)

  1. In a small mixing bowl, whisk together the honey and Dijon. Serve immediately or place in the refrigerator for later use.

Megan’s Recipe Notes:
This dipping sauce is sweet; a little of it goes a long way. If it’s too sweet for your taste, try adding a tablespoon of mayonnaise to tone it down. 

And if Honey Mustard isn’t your thing, try ketchup or Homemade Ranch Dressing.

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This post is linked to Traditional Tuesday, Make You Own Monday, Fat Tuesday, Slightly Indulgent Tuesday, Allergy Free Wednesdays,  Tasty Traditions, Fight Back Friday, Healthy 2Day Wednesdays, Thank Your Body Thursday, Simple Lives Thursday, and the EOA Link Up.

Enjoy!!
xoxo,
Megan

Delicious Paleo Carrot Cake Muffins

It’s springtime in Alaska, which ultimately means blizzard like conditions. I keep painting my toenails and wearing my flip flops around the house hoping it will improve the weather outside. No such luck. oh well… I tried! ;)

Outside may definitely still look like winter, but inside… inside it’s springtime full speed ahead!

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I’m really excited to share this recipe with you! These healthy and Delicious Paleo Carrot Cake Muffins are heavenly. They are moist and flavorful, yet not too sweet or too oily. Perfect for a quick breakfast or snack, and they are 100% kid approved by the Ancheta girls.

Oh! And you can thank me later for the instant potpourri. These muffins will fill your home with the wonderful aroma of cinnamon, nutmeg and ginger while they are baking (and who doesn’t love that?).

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This recipe is linked to Fat TuesdayAllergy Free Wednesday, Tasty Traditions, Full Plate Thursday, and Fight Back Friday.

Grain Free Carrot Cake Muffins
Yields 15 muffins

1 1/2 cups blanched almond flour, gently packed
1/4 cup coconut flour
2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
4 eggs, at room temperature
3/4 cup apple sauce, at room temperature
1/3 cup runny honey
1/4 cup coconut oil, just melted
1 teaspoons vanilla extract
2 cups grated carrots

  1. Preheat oven to 350 degrees (F).
  2. In a large mixing bowl combine the almond meal, coconut flour, cinnamon, baking soda, nutmeg, ginger, and sea salt.
  3. In a separate mixing bowl, whisk together the eggs, apple sauce, honey, coconut oil, and vanilla.
  4. Carefully stir the wet ingredients into the dry, and mix until just combined. Fold in the grated carrots.
  5. Divide the dough into 15 paper lined muffin tins and then bake for 20 – 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Remove the muffins from the tins and place on metal racks to cool. 

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So what’s the weather like where you are?

Enjoy!
xo,
Megan

 

Quick & Healthy Meal in Under 30 – Sausage & Veggies

This is one of those quick and easy meals I keep in my back pocket when I’m short on time. It’s healthy, hearty, kid-approved, and excellent for breakfast, lunch, or dinner!

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Quick & Healthy Meal in Under 30 – Sausage & Veggies:
Yields 3 adult sized servings, or 2 adult & 2 kid-sized servings

12 ounces nitrate free chicken or beef sausages, sliced
1 tablespoon olive oil, coconut oil, or ghee
1 bunch asparagus, woody ends removed & cut into 1 inch pieces
6 ounces sweet mini peppers, sliced
1/2 cup sliced onion
sea salt & fresh ground pepper to taste

  1. In a 12-inch skillet over medium-high heat, cook the sausages until they start to brown and are heated through. Place the sausages on a plate and cover with foil.
  2. In the same skillet, warm the desired fat and then add the asparagus, mini peppers, and onion. Sprinkle with sea salt and pepper and cook until the veggies start to soften, but are still crisp. This should take no more than 4-6 minutes.
  3. Place the sausages back in the pan with the veggies and toss to combine. Remove from heat and serve immediately.

Megan’s Recipe Notes:
If asparagus isn’t affordable or available, you can substitute 3-4 cups of frozen green beans. This is a really versatile dish. Don’t be afraid to bulk it up with more veggies to serve more people.

Enjoy!
xoxo,
Megan

This recipe is linked to Slightly Indulgent Tuesday and Fat Tuesday.