My sweet husband has been doing much of the cooking on the weekends lately which has been a nice treat! A month ago, he made this great side and we’ve made it every week since. It’s simple to make and super yummy if you love garlic like we do.
All you need is a bunch of asparagus, about 5 garlic cloves (we use pre-pealed Trader Joe’s), olive oil, salt, pepper and some lemon juice. Easy enough! Makes for a great appetizer too.
We use this garlic from Trader Joe’s all the time. Just one extra thing Trader Joe’s does to make life a little easier…
Set your oven to 425F. Wash and cut the bottom inch or so off of the asparagus, the place it in a bowl with about 2 tbsp extra virgin olive oil, fresh minced garlic and some salt and pepper to taste. Mix it around with your hands until the asparagus is well coated. Then set the asparagus out flat on a foil covered baking sheet and cook for 12-15 minutes. Squeeze lemon juice over asparagus before serving if desired. Serves 4, or 2 if you’re in my family!
Roasted garlic makes everything pop with so much flavor!
Yep, that’s what I said…snickerdroodles. Cheesy I know, but seriously these snickerdoodle cookies are amazing!!
Erica Kerwien of the healthy food blog, www.comfybelly.com, has come out with a fabulous new book called The Healthy Coconut Flour Cookbook. This new cookbook is beautiful and the pictures will make you hungry and your mouth water. And not only are the recipes so tasty and all paleo-friendly, but many of them are nut-free which is great because so many of the paleo “treats” are made with almond flours. And, because coconut flour is full of fiber, it helps keep our blood sugar levels stable and our bodies digest the food more slowly. It also can keep us fuller, longer. All the reason to use more coconut flour, and even more reason to get her amazing coconut flour cookbook! If you love it as much as I do, please take the time to get her a great review on Amazon or BarnesandNoble.com.
Even though it’s summer, things have been hectic, but luckily I had two volunteers to help bake these delicious cookies…
The pictures are beautiful and fortunately for these two girls, the instructions are simple and easy to follow…
If only they included clean up directions too. Oh girls! If you are slightly OCD or a strong type A personality, you may want to skip the next picture…
YUUUMM!!!! These are to die for!
By the way, happy early 10th birthday Eloise!! We love you!
3 tbsp unsalted, melted butter, coconut oil or ghee
⅓ cup maple or honey
1 tbsp vanilla extract
2 tbsp ground cinnamon
2 tbsp coconut palm sugar
Preheat oven to 350F.
Whisk together the almond flour, coconut flour, baking soda and salt in a bowl.
In a separate bowl, cream the butter, honey and vanilla.
Add the flour mixture to the butter mixture and blend well.
Line baking sheet with a nonstick surface like parchment paper.
Blend the ground cinnamon and sugar together in a shallow bowl or plate. Using the palms of your hands, roll a tbsp or so of dough into a ball. Roll the dough ball in the cinnamon mixture to fully coat. Place the dough balls on the cookie sheet, spaced about an inch apart and flatten with the underside of a jar or glass or the palm of your hand.
Bake the cookies for 8 to 10 minutes. Cool for at least 10 minutes.
Store in a sealed container at room temperature for a few days or in the freezer for a few months.
Last month I talked about our new favorite kitchen appliance, and it still is…well except now the ice cream makermay have taken precedence. But regardless, we’ve been having fun using our spiral vegetable slicer. Recently we made a pesto pasta with our “zoodles” and everyone loved this dish. It was REALY good! I hope you like it too!
Start by making your zucchini "noodles" with your veggie spiral or slicer (you can peel them first but we chose not to do this). Then sauté your zucchini noodles in butter/ghee until they become a little brown and soft. It will probably take about 10 or so minutes. Add some salt and pepper to taste. While that is cooking (be sure to stir every couple of minutes so it doesn't burn or stick to the pan), in a blender, add the pesto ingredients, blend on medium for about 20-30 seconds or until you get the pesto consistency you want. Place your noodles on a plate, add the pesto, garnish with sun-dried tomatoes or fresh cherry or grape tomato halves and enjoy!
I scream, you scream, we all scream for ice cream! Ahhh.
I could scream. We have had a really crazy week here. Last week my mom fell and fractured her tailbone. And this week, my sweet 98 year old grandma Alice, whom we named our daughter after, passed away on Monday. She was an absolutely amazing woman. I hope I can be half as strong, smart, and healthy as she was for so much of her life.
Oh and just to add to the week, my heart rate has been a little crazy and faster than normal, while at rest but especially while working out lately. So, I decided it might be worth checking out so I went in for a quick appointment with my Internist and he took lots of blood, a lung x-ray and an ECG. About 2 hours later I got a call that I needed to come back immediately to get a chest CT scan to rule out a PE. Of course I had no idea what a PE was until my friend said it was a pulmonary embolism. What?!?! 10 minutes later at the hospital, I started doing some research while in the waiting room. Don’t ever do research while waiting for a procedure. Apparently it is a blood clot and can be pretty scary. Anyway, long story short, no PE, thank goodness. Who knows, maybe it’s just stress. Anyway I hope to find out exactly what it is soon but in the meantime, when I am sucking wind at the gym, you’ll know why now.
So after all of this, my daughter wanted to make something to cheer me up and she really nailed it. I love that she can make food on her own now. It is such a treat. This ice cream is a family favorite now, and I know it will be enjoyed all summer long. It’s dairy-free, egg-free, and fantastically rich and creamy. You can do so many variations to this chocolate ice cream. My daughter decided to call this Rocky Roadless Ice Cream and man was it good! Salty almonds, with sweet creamy chocolate makes for an incredible combination. Mmmmm.
Alice also made another batch without nuts and we poured it in this glass before it was frozen solid and I swear it tastes just like a Wendy’s Frosty…but even better!!!
We went to the beach last week and had such a great trip with the whole family! One night we went out to eat and a bunch of the kids got fried shrimp, fried fish, and even some fried alligator. After seeing all of that fried food, it put me in the mood for something similar. So, last night we had fried cod and it was amazing! I have been wanting to fry something with arrowroot but just kept forgetting. Anyway, now I don’t know why I waited so long. Crispy on the outside and the fish was super light and flakey, it was a perfect combination. And while a little messy, it was very easy to make.
This is what you need to make some fried (gluten free of course) fish:
Start by rinsing the fish in colander. Then pour 2 tbsp lemon juice over the fish and let it sit while you prep for the frying…
Get out two medium bowls. In one bowl, place 1 egg white and in the other, place 3/4 cup of arrowroot.
Next get the fish and shake it off to get it somewhat dry. Then cut the fish into 2″x2″ (or whatever size you’d like) chunks and place it in the bowl filled with the egg whites. Once it’s all cut, mix the fish and egg together with your hands so the fish is well coated. Then dip one piece of fish at a time into the arrowroot powder and cover it well and then place it on a large plate.
In a large fry pan, add 2-3 tbsp of coconut oil, lard or tallow (something that cooks well on high heat) and heat oil on medium high heat. Carefully place the pieces of fish onto the pan and let cook for 3 minutes or until brown. With tongs, flip the fish and allow it to cook for another 3 minutes. Add a little more oil here if needed. Once it’s done, use your tongs to carefully remove and place on a paper towel lined plate and sprinkle with sea salt. Pour another 2-3 tbsp of coconut oil in the hot pan and repeat the cooking process to cook the rest of the fish. Enjoy immediately!
Oh, and if you’re looking for a Nutritional Consult, apparently there is a write up about one in this month’s issue of Atlanta Magazine!
Start by rinsing the fish in colander. Then pour 2 tbsp lemon juice over the fish and let it sit while you prep for the frying.
Get out two medium bowls. In one bowl, place 1 egg white and in the other, place ¾ cup of arrowroot.
Next get the fish and shake it off to get it somewhat dry. Then cut the fish into 2"x2" (or whatever size you'd like) chunks and place it in the bowl filled with the egg whites. Once it's all cut, mix the fish and egg together with your hands so the fish is well coated. Then dip one piece of fish at a time into the arrowroot powder and cover it well and then place it on a large plate.
In a large fry pan, add 2-3 tbsp of coconut oil, lard or tallow (something that cooks well on high heat) and heat oil on medium high heat. Carefully place the pieces of fish onto the pan and let cook for 3 minutes or until brown. With tongs, flip the fish and allow it to cook for another 3 minutes. Add a little more oil here if needed. Once it's done, use your tongs to carefully remove and place on a paper towel lined plate and sprinkle with sea salt. Pour another 2-3 tbsp of coconut oil in the hot pan and repeat the cooking process to cook the rest of the fish. Enjoy immediately!