Masthead header

Mmmm…snickerdroodles

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.

stiritup.me

Even though it’s summer, things have been hectic, but luckily I had two volunteers to help bake these delicious cookies…_DSC2056c

The pictures are beautiful and fortunately for these two girls, the instructions are simple and easy to follow…

_DSC2051cIf 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…

_DSC2072 cr

YUUUMM!!!! These are to die for!_DSC2085 3

By the way, happy early 10th birthday Eloise!! We love you!

_DSC9951 2

Paleo Snickerdoodles
Author: 
 
Ingredients
  • 2 cups blanched almond flour
  • 2 tbsp coconut flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 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
Instructions
  1. Preheat oven to 350F.
  2. Whisk together the almond flour, coconut flour, baking soda and salt in a bowl.
  3. In a separate bowl, cream the butter, honey and vanilla.
  4. Add the flour mixture to the butter mixture and blend well.
  5. Line baking sheet with a nonstick surface like parchment paper.
  6. 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.
  7. Bake the cookies for 8 to 10 minutes. Cool for at least 10 minutes.
  8. Store in a sealed container at room temperature for a few days or in the freezer for a few months.

 

Paleo Pesto Pasta

Last month I talked about our new favorite kitchen appliance, and it still is…well except now the ice cream maker may 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!

stiritup.me pesto

stiritup.me pesto

Paleo Pesto Pasta
Author: 
Serves: 4
 
Ingredients
  • Here is what you need:
  • 4 zucchini
  • 2 tbsp grass fed butter or ghee
  • Pesto
  • 2 cups fresh basil leaves
  • ½ cup walnuts or pine nuts
  • 3-4 garlic cloves
  • ½ tsp sea salt
  • pepper to taste
  • ¼ cup extra virgin olive oil
  • Optional
  • sun-dried tomatoes or fresh tomatoes for topping
Instructions
  1. 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!

Ice cream makes everything better…

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.

_DSC6460 crop

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.

_DSC3434 2

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!!!

Paleo Wendy

Please hold for the picture. Nope, just hold it!

Untitled-1

 

Ice cream makes everything better...
Author: 
Serves: 4-6
 
Ingredients
  • Chocolate Ice Cream Ingredients
  • 2 cups canned full-fat coconut milk
  • ½ cup maple syrup
  • ¼ cup raw cacao powder
  • ⅛ tsp sea salt
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil
  • ¼ cup salted roasted almonds (broken into pieces)
  • ¼ cup dark chocolate (chips or shaved from a chocolate bar)
Instructions
  1. Warm all the ice cream ingredients in a saucepan over a low to medium heat. Bring to a simmer and heat until most of the cocoa powder is dissolved (about 8-10 minutes).
  2. Pour the mixture into a metal or glass bowl and then place it in the freezer for about 30 minutes or until the mixture is cold.
  3. Place the cold mixture in an ice cream maker (we have the Cuisinart one) and turn the machine on.
  4. Allow it to churn for about 20-25 minutes (add chocolate chips and almonds about halfway though) or until the ice cream becomes solid.

Crispy Fried Fish Bites…

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:

  • 1 lb wild cod or any white fish
  • 2 tbsp lemon juice
  • 3/4 cup arrowroot powder (I used Bob’s Red Mill)
  • 6 tbsp coconut oil
  • 1 egg white
  • sea salt to taste

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…

stiritup.me photos

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.

_DSC3297

_DSC3325 copy

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!

Serves 4.

_DSC3309crOh, 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!:)

_DSC3389

 

Paleo Crispy Fried Fish Bites
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb wild cod or any white fish
  • 2 tbsp lemon juice
  • ¾ cup arrowroot
  • 6 tbsp coconut oil
  • 1 egg white
  • sea salt to taste
Instructions
  1. 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.
  2. Get out two medium bowls. In one bowl, place 1 egg white and in the other, place ¾ cup of arrowroot.
  3. 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.
  4. 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!

 

 

landriav - Aw, thanks so much Darlene!

darlene - your have an absolutely beautiful daughter

Landria - Coleen, you can probably just skip the egg white. I think the arrowroot would still stick well. I hope you like them!

Coleen - Landria, these look good – do you know of a substitute for the egg white? Maybe just almond milk or even water?

Chocolate muffins and fun Father’s Day adventure idea…

Day 3 of my chocolate detox and my daughter decides to make chocolate muffins for my husband for Father’s Day. While it’s really sweet of her, it’s just not fair for, well,…me. There is no way to avoid them. And, let’s be honest, I can’t hurt her feelings. It’s not that I want to eat them….I HAVE to eat them, for her. I’m a good mom, what can I say?

Stiritup.me chocolate chip muffins

So my daughter and I were talking, and I asked her the difference between a muffin and a cupcake? She came up with the following: one is a breakfast food. Hmm. Good point. Oh, and one has icing. Other than that, I’m not sure there is a difference.

So, while these these taste like really yummy cupcakes, I’d rather think of them as Father’s Day “muffins” for your Sunday breakfast.

Here are the ingredients you’ll need:

  • 1 cup almond flour
  • 1/2 cup arrowroot powder (or almond flour)
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raw cacao powder
  • 2/3 cup maple syrup
  • 1/4 cup coconut oil
  • 4 eggs (room temp)
  • 2 teaspoons vanilla extract
  • 1/4 cup dark chocolate chips (topping)

Preheat oven to 350F. Mix dry ingredients together. Mix wet ingredients together but make sure your eggs are room temperature or the coconut oil will clump. (Alternatively, if eggs aren’t room temp, you could always whisk eggs in a small bowl with other wet ingredients (except coconut oil). Then mix egg mixture with dry mixture, stir well, then add warm melted coconut oil to the entire mixture). Mix wet and dry ingredients together. Fold in dark chocolate chips (you can sprinkle some on top, too). In muffin tins, use your silicone muffin holders (worth every penny!) or paper cups or grease well with coconut oil and fill each cup up about 2/3 full. Cook for 15-20 minutes or until you can stick a knife in the middle and they come out clean. Makes 18 muffins.

And if you’re looking for a fun adventure for Father’s Day in Atlanta, the East Palisades area along the Chattahoochee is amazing! I’ve grown up here and somehow missed this place. Luckily for us, it’s only 10 minutes from our house. My buddy Erin would tell me about this place every time we would bike past it. Last weekend we finally decided to check it out and it was so much fun!!! Great hiking and there are fun water stops all along the way!

_DSC1910 cyes

Check out Tate’s before (where his feet are) and his after (his legs). Why do boys love mud, water, and well, anything dirty!?

Untitled-3yes

Such a neat place…

_DSC1929

Anyway, I highly recommend it for a fun family Father’s Day activity. It’s right at the Harris Trail & Whitewater Creek Rd intersection. Here are detailed directions. The web page mentions pre-registering. I just glanced at it, but you don’t have to “register” for anything. Just make sure you have $3 to pay the park fee.

Have a fun Father’s Day to all the dad’s out there!

 

landriav - Aren’t they Hannah!?! So glad y’all liked them! And thanks re the article!! :)

Hannah Cousar - These are addictive! Olivia and I made them (double batch) and have eaten them every meal.
Saw you in the Atlanta magazine!!! Way to go.

Landria - Marla Dean, I’m so jealous that is your new backyard! Congrats on the house! Sounds like y’all are loving it!!

MARLA-DEEN - LOVE IT THERE!! WE WALK RIGHT THERE FROM OUR HOUSE NOW THAT WE’VE MOVED! SUCH A HIDDEN GEM. GREAT PLACE FOR OUR CHILDREN AND DOGS!