Paleo Chocolate Chip Cookies (grain free, dairy free, gluten free, sugar free)

Recently my son has had to go Gluten Free, Dairy Free, processed Sugar FREE! 

So I have been getting creative in the kitchen to help him still be able to have some treats, without feeling like his life just sucks. 

Sorry to be blunt. But when you tell a kid EVERYTHING they like, they can no longer have----> you better believe there are some tantrums, frustrations and tears! 

So it's time to Mama to come and save the day! 

Meet the delicious Paleo Choclate Chip Cookie!! 

What you will need : 

- 1 Cup blanched almond flour 

- 1/4 Cup Coconut Flour 

- 1/2 tsp salt 

- 1 tsp baking soda 

- 1/2 Cup maple sugar 

- 1 Tbs 100% Pure organic maple syrup 

- 6 Tbs Earth Balance Buttery Spread 

- 6 Tbs organic Natural Almond Butter 

- 1 1/2 tsp vanilla extract 

- 1 Large Egg 

- 1 1/4 cup (dairy free, soy free) semi sweet Choclate chips 

Directions: 

* set oven to 350 

* mix dry ingredients (salt, baking soda, coconut flour, almond flour) in a small bowl 

* blend fats and sugar in a mixing bowl. (Butter spread and almond butter) until smooth 

* add in the rest of the ingredients and mix for a minute or until blended 

* slowly add in the bowl of dry ingredients   To mixing bowl 

* finally add in chocolate chips 

Roll tightly into small balls and place on baking sheet.  

- bake for 11 minutes 

Let cool and ENJOY! 

Tastes great with a cup of unsweetened Almond Milk!! 

** if you like this recipe or have a friend looking for Gluten Free, Dairy Free, Sugar Free recipes, PLEASE SHARE!! * 

Thanks so much for visiting!! 

Come back again :) 

Paleo Bread Recipe

2 Cups Blanched Almond Flour 

2 Tbs Coconut Flour

1/3 cup and 1 Tbs ground flax seed 

1 tsp baking soda 

1/2 tsp sea salt 

1 tsp organic apple cider vinegar

3 tbs butter (melted) (I use earth balance spread to keep it dairy free!)  

3  tbs coconut oil (melted)

1 tsp honey 

1/2 cup coconut yogurt (plain) 

4 eggs 

Directions:

Set oven to 350 

Mix all dry ingredients in a bowl. 

Mix all liquids in a bowl (don't over mix) 

Slowly add the dry ingredients into the wet ones.  

Mix with spatula until smooth... Don't over mix! 

Coat pan with coconut oil, poor batter in and bake for 25 minutes or until knife comes out clean! 

Let cool in pan for an hour or two before removing. 

SLICE, and ENJOY as toast or  a sandwich! 

*** tip freeze or refrigerate to keep longer! ***

Gluten Free Chicken Nugget Recipe

This recipe is a family favorite!! 

My kids beg to have these weekly, and they are so simple! 

It's great to be in control of your food and know you are feedin yourself and your kids the absolute best ingredients without all of the JUNK!!

So here is what you will need :

1 lb Boneless chicken breast (I usually cut up more to fill an entire pan to prep for the entire week ). Then I package up the rest of the strips for later! 

1/3 cup almond flour 

1/4 cup ground flax seed 

1 tsp Italian seasoning 

2/3 tsp garlic salt 

Directions :

Set oven to 375 

Mix all dry ingredients 

Cut chicken breasts into strips 

Coat chicken with dry seasoning 

Place on a foiled cookie sheet and lightly spray with olive oil (Pam) 

Cook for about 20 min (depending how thick you cut them)  or until meat is cooked through, then for 2-3 minutes broil on HIGH to brown slightly. 

-If you prefer them saltier you can add additional salt at the end !  -

*** to make your life easier, mix a big batch up of all seasonings and store for later use.  You can also cut a ton of strips and freeze - for later use! ***

And there ya have it! SIMPLE, HEALTHY AND TASTY! 

I hope your kids enjoy this one as much as mine do!!! 

Gluten Free, Dairy Free, Sugar Free Spaghetti and Meatballs

The Meatballs are the MAIN focus of this course!! 

My kids love meatballs and when we go to our local Italian restaurant if they don't want pizza, meatballs are the second one on the list! 

Because we have gone Gluten Free this has changed things a bit for us! 

Thanks to Costco it has made the sauce and pasta pretty dang easy for us... You will see what I used below!  

So onto the meatballs! (Said in an Italian accent 😜) 

I decided to make my own Turkey and Organic Ground Beef mix meatball. 

Here is what you will need : 

1 lb turkey 

1 lb organic grass fed beef 

1 small/medium white onion

1/2 cup Almond flour , (addition 1/2 or more to coat meatballs )

4 Tbs Dried Parsley 

2 tsp Italian seasoning 

1/2 tsp garlic salt or sea salt 

1/4 ground pepper 

1 Tbs of coconut oil to cook them in 

Directions 

Set oven to 400

Fork meats together 

Combine dry ingredients in seperate bowl 

Fork in dry ingredients 

Roll balls into 1 1/2 inch balls 

Roll them in the extra almond flour lightly (shake extra off)

In large pan heat almond oil and cook balls to lightly grown each side (about 3 minutes each side) 

Place balls on a baking sheet in the oven for about 25 minutes or until cooked through. 

Cook Gluten Free pasta on the stove with  salt. (Remember gluten is found in quinoa and brown rice---> thank you deceiving labels 😡) 

We love this edamame spaghetti (from Costco) , or garbanzo bean pasta!! (From whole foods) 

 Heat sauce (from Costco) in a pan on the stove and add in meat balls once fully cooked 

(ALWAYS CHECK INGRIDIENTS!!) 

** notice there is no SUGAR in this one! ** 

Once all is cooked, Add your saucy and balls to the pasta and ENJOY!! 

**A great side is steamed or baked green beans and or broccoli!! ** 

These meatballs can be frozen for later use too, making for a quick and easy HEALTHY and CLEAN meal in a pinch! 

Be sure to keep checking back for NEW G Free recipes!! 

Gluten Free Banana Bread

This recipe is a good one! 

** you may want to make a double batch, it will go fast ** 

My son LOVES banana bread, and since recently going Gluten Free we have had to completely change our food game! 

We eat healthy, however our healthy included wheat and other grains.  

Now I'm exploring the world of Gluten Free, Dairy Free and Refined Sugar Free! 

This is a HUGE learning curve, but I'm actually really enjoying learning how to make NEW HEALTHIER, WHOLE FOOD recipes! 

Here is the Banana Bread Recipe : 

3 large Ripe Bananas 

2 Tbs melted coconut oil (plus a little more to coat pan) 

1/3 Cup blanched Almond Flour 

1/2 Cup Coconut Flour 

4 large eggs

3 tsp raw honey

1/2 tsp organic apple cider vinegar 

1 tsp baking powder 

1/2 tsp salt 

1/2 cup coconut milk 

Directions 

Preheat over to 350 

-mash up banana and milk together 

- in mixer blend eggs, honey, coconut oil, Apple cider vinegar until smooth 

- add in mixture of dry ingredients and blend 

-add the banana and milk and blend until smooth 

Coat pan with coconut oil and BAKE at 350 for about 45-50 minutes or until the knife comes out clean ! 

Let cool, and ENJOY!! 

Zucchini Lasagna

My husband is Italian so of course he loves those amazingly good but fattening dishes, such as Lasgna.  Ok let's be honest WHO DOESN'T!!!

I am far from an Italian or an Italian cook at that! But I enjoy cooking and I enjoy creating  healthier dishes for my family to enjoy.  

We grew zucchini, basil, oregano and tomatoes in our garden this year so I though... Why not!! 

Although I will be honest I cheated And skipped using the tomatoes and bought organic tomato sauce! 

Don't worry though I dolled it up so its half homemade! (You can tell I'm not an Italian .... Hahaha)

In this recipe I used the zucchini as the noodles to create a delicious low carb and gluten free lasagna! I promise, you won't miss the noodles! 

I also used ground turkey instead of beef to cut on fat and keep it more lean! 

Here is what you will need 

- 1 lbs of lean ground turkey 

- 2Tbs minced garlic

-1 small white onion diced 

- 1 1/2 cups chopped mushrooms 

- 2tsp garlic salt

-1 Tbs Italian seasoning 

-two jars organic tomato sauce 

- 3tbs fresh chopped basil 

- fresh oregano 

-2tsp garlic salt 

- 3 medium/large zucchinis ... Sliced 1/8" thick 

- 15 oz part skim ricotta 

-16 oz part skin mozzarella cheese (shredded) 

- 1/4 cup grated fresh parmigiana 

So what I do first is slice the zucchini with a mandolin to keep it thin and a consistent thickness.  (I used three medium to larger zuccs)

Once they are all sliced I place them out on paper towels and lightly salt an let sit for 10 minutes. This pulls out some of the  moisture. (After ten minutes dab with paper towel ) 

While that's sitting I start to brown the turkey in large sauce pan. 

While the turkey is cooking I dice up 1 medium to small white onion, and about 1 1/2cup of mushrooms (I use baby portobello) 

Once the turkey is cooked through drain and rinse and add back to large sauce pan.  

Add in a small white diced onion and two big tbs of minced garlic. Cook until onion Is translucent.

Then add in the mushrooms.   

Also add in spices 

1 tbs Italian seasoning 

2 tsp garlic salt 

Let cook for a couple minutes to get mushrooms soft 

Once mushrooms are soft poor in the two jars of organic tomato sauce and add in about 3 tbs of fresh chopped basil and 1 tbs fresh spicy oregano. 

Stir and Let simmer on low for at least 30 minute 

While this simmers begin either grilling your zucchini strips on the grill or stove. This softens the zucchini a and helps to pull out additional moisture .

Once sauce and grilling is done you can begin layering in your zucchini, sauce and ricotta and mozzarella  cheese. 

I layer it at least twice and I then sprinkle with fresh parm on top ! 

Bake at 375* for 45 minutes covered. Then uncover for for the remaining 15 minutes. 

Let stand for 5-10 minutes before serving. 

And enjoy!!! I hope this is Italian approved! I know my picky husband approved!!!