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Awesome Foods

Posted on   |  Awesome Foods

Coconut Whip Cream!

Delicious AND Simple!

Head to the baking aisle at your local healthy grocery store. Look for “Let’s Do Organic” Coconut Whip Cream in a can.  If you can’t find this brand, use any full fat coconut cream. You will need vanilla extract and stevia as well.

You will also need a hand mixer or stand mixer.

  • Step One = Put the can of coconut cream in the fridge for at least 24 hours.
  • Step Two = 24 hours later Take out the can and open it.
  • Step Three = Take out just the solid cream, not the liquid and put in a large bowl
  • Step 4 = put in 6 drops of stevia (this is very sweet and you can always add more later)
  • Step 5 = put in 2 tsp vanilla extract
  • Step 6 = Blend well with your hand mixer till it is at your desired consistency
  • Step 7 = Taste and adjust as desired
  • Step 8 = serve immediately OR put back in the fridge for a few hours. (this is best when it’s back in the fridge for 3-24 hours before serving)
  • Step 9  = Put the cream on top of anything you like and enjoy!

Posted on   |  Awesome Foods

Carrot Cake Muffins

I’m excited to bring these to Easter Breakfast at my in-laws. They are doing so well with keeping sugar and wheat out of their diet. These are free of both AND are delicious!
Carrot Cake Muffins
Servings 24 reg size muffins
Ingredients
  • 1  cup coconut flour
  • 2 teaspoon celtic sea salt
  • 1 teaspoon baking soda
  • 4 teaspoon ground cinnamon
  • 12 large eggs
  • 3/4 cup coconut oil melted
  • 1 cup raw honey
  • 3 tablespoon vanilla extract
  • 3 cup carrots, grated

Instructions

  • In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
  • In a large bowl, blend together eggs, oil, honey and vanilla
  • Blend dry ingredients into wet, then fold in carrots and currants
  • Line 2 muffins tin sheets with parchment liners
  • Spoon approximately 1/4 cup of batter into each muffin cup
  • Bake at 350°F for 20-25 minutes
  • Cool and serve
Prep Time 10 mins
Cook Time  20 mins
Total Time 30 mins
If you’re wanting carrot cake cupcakes, CLICK HERE!

Posted on   |  Awesome Foods

Carrot Cake Cupcakes

From Against All Grains Cookbook, Danielle Walker

(if you’re wanting a less sweet option, CLICK HERE for muffins)

INGREDIENTS

  • 4 large eggs, room temperature
  • 1/2 cup honey
  • 1/4 cup coconut oil. melted
  • 1/2 tsp vanilla extract
  • 1/2 cup coconut flour, sifted
  • 1 tsp baking soda 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp sea salt
  • 1 1/4 cup grated carrots
  • 1/4 cup chopped raisins OR chopped pecans (optional)

FROSTING

  • 1/4 cup coconut butter OR Ghee (coconut butter is also called coconut manna and creamed coconut)
  • 3 tbsp honey
  • 1 tbsp coconut oil, softened
  • 1 tbsp full fat coconut milk
  • 1/2 tsp fresh lemon juice
  • 1/4 tsp apple cider vinegar

FOR GARNISH

  • 1/4 cup unsweetened shredded coconut

METHOD

  • Preheat oven to 350 degrees F. Line a muffin tin with parchment paper liners
  • Beat the eggs, honey, coconut oil and vanilla in the bowl of a mixer (OR electric hand mixer) on medium speed for 30 seconds
  • Add the coconut flour, baking soda, spices and salt and beat again to combine fully. Fold in the carrots and, if desired the raisins or pecans.
  • Bake the cupcakes for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and allow to completely cool on a wire rack before serving or frosting.
  • For the frosting, combine all the frosting ingredients in a small food processor or in the bowl of a stand mixer and beat until smooth. If frosting is too thin, place in the refrigerator for 10 minutes then beat again. Top with shredded coconut.

Posted on   |  Awesome Foods

No Cow Dairy! Here’s why

First off.  Please know that “Cow Dairy” Does not mean eggs . For some bizarre reason people tend to think this. maybe it’s because eggs are found next to the milk and butter in most grocery stores. Also this does not mean beef. Beef is the meat, not the dairy:)

No Cow Dairy = No butter, cheese or milk from cows.

The short and simple explanation is that Cow Dairy has the most inflammatory types of casein protein.  For the record ALL animal dairy (Goat, sheep, buffalo..) has Casein. It is specifically they type 1 Casein that causes the most trouble.

Remember this! Casein Type 1 & sometimes Type 2  is found in Cow Dairy.  Casein type 1 causes the most inflammation. Best to steer clear of ALL cow milk and cheeses if you have a hard time digesting foods, have allergies AND/Or are trying to lose weight.

Super cool Fact #1

Many students of mine, including myself once thought they were allergic to cats. After taking out Cow Dairy completely we are no longer allergic to cats!

Also Cow Dairy kisks up gut inflammation, making it hard for most humans to digest cow milk. There is a reason MOST every other country does not consume cow milk like the United States does.

Super cool fact #2 

on how to enjoy cow butter!  Use Ghee.

Ghee is simply the clarified form of butter. That pesky casein protein is removed! My fav source of ghee is the brand Fourth and Heart! I use it everyday

Super Cool Fact #3

Goat and sheep milks and cheeses are great alternatives

CLICK HERE for an article with more info on why goat milk is much better than cow 

 

Posted on   |  Awesome Foods

Sleep Snacks

This is from my FREE Sleep Fitness Package. CLICK HERE to get the package now.

You know better than to eat close to your bedtime, but you’re hungry now!  These two bedtime snacks are your best choices IF you must eat something. They will also  help you fall to sleep quickly

Do try your hardest to practice out eating anything before bed. I believe in you, you can do this. Now until we master that use these beautiful snacks

  • (CLICK on product names for Amazon links/ product info)  Also please remember: Healthy fats satiate our cravings & make our human brains relax.
  • Do not fear fats, it’s the carbs & sugar that will add the inches.

#1  Bre’s Cacao Balls CLICK HERE for recipe & info

#2  Herbal Tea + Full Fat Coconut Cream  

Simply put 2 teaspoons coconut cream in one cup of tea. Stir it around and enjoy. Get to bed immediately 🙂

Posted on   |  Awesome Foods

Mexican Chicken Soup.

From Against All Grains Cookbook)    Makes 5 servings at 2 cups each

  • 9 cups chicken stock
  • 5 large carrots, peeled and cut into 1/4 inch thick discs
  • 1 yellow onion diced
  • 2 small poblano peppers seeded and chopped
  • 6 cloves garlic, thinly sliced
  • 4 Roma tomatoes, chopped
  • 1.5 cup tomato juice
  • 3 tbsp taco seasoning CLICK HERE for recipe
  • 1 tbsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 cups leftover shredded TURKEY or Chicken ( pre roasted)

Place first 10 ingredients (everything except the cooked meat) in a slow cooker. Cover and cook for 8 hours on low or 6 hours on high

During the last 30 minutes, add the chicken. Serve with avocado and cilantro, if desired

Posted on   |  Awesome Foods

Taco Seasoning

Here’s my favorite taco seasoning mix!

I often triple to 4x this since I go through it so fast. Perfect to add into soups, nachos, burger patties…

  • 2.5 tbsp chili powder
  • 1.5 tbsp pink himalayan salt
  • 1.5 tbsp ground cumin
  • 1 tbsp ground dried oregano
  • 2 tsp onion powder
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1-3 tsp cayenne pepper
  • 1/4 tsp cracked black pepper

Mix all of the ingredients together in a small bar. Store in a jar for up to 6 months

Posted on   |  Awesome Foods

Guilt Free Biscuits

I love this Gluten Free, Dairy Free, Delicious recipe from Against All Grain Cookbook  Get the tools and ingredients now so you can enjoy baking these babies up for Holiday times!

Tools: Flour sifter, biscuit cutter ( or thick round cookie cutter mold) + stand mixer OR blender with dough mix setting, baking sheets & parchment paper

Makes 12 very small biscuits. I would double this for a group of 4 or more. Each person will want 3-4

  • 3.5 cups almond flour sifted
  • 1/2 cup coconut flour sifted + more for rolling out the dough
  • 2 large eggs
  • 1/4 cup honey
  • 1/2 cup Almond milk
  • 2 tsp apple cider vinegar
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 5 tbsp ghee

Directions:

  • Preheat oven to 350 degree F. Line a baking sheet with parchment paper
  • Place the flours, eggs, honey, almond milk, vinegar, baking soda and salt in the bowl of a stand mixer ( or blender with dough setting) . Mix on medium until a loose dough forms.
  • Add in the ghee and continue mixing well
  • Lightly sprinkle coconut flour on a sheet of parchment paper. Turn the dough out on the floured surface. Gather it into a ball and form a 1 inch thick circle. Use your palms to flatten the top
  • Use a round cutter to make biscuits, gathering the remaining dough into a ball and repeating the process until all of it has been used up. Alternatively, hand shape the biscuits from the dough
  • Place the biscuits on the prepared baking sheet
  • Bake for 18-20 minutes, turning the sheet once midway through. Allow to cool slightly before serving