coconut pumpkin pancakes

Ingredients:

1    cup pumpkin puree

1/2 cup almond/coconut milk

3    eggs

stevia

1/4  tsp baking soda

2     tsp cinnamon

1/4 cup coconut flour

pinch nutmeg

1/2 tsp salt

1    tsp vanilla 

1    tbsp coconut oil 

Directions:

Mix together the dry ingredients and set aside.

Whisk the wet ingredients, after they are nice add the dry ingredients and mix until combined.

Heat a griddle under medium heat, and spray it with some coconut oil. 

Add your batter to the griddle, about 1/4 cup of batter. cook for 2-4 minutes until lightly browned.

If they are burning you might need to turn the heat down a notch.

Be careful when flipping them, they are kind of flimsy because of the coconut flour, but with practice you will get it!

My kiddos love these also.

you can add some sugar free chocolate chips.

Date-Coconut Paleo Cookies

I must say the kids loved these cookies, even my husband!!!!! yes... he did.

Ingredients:

1     cup pitted dates

1/2  cup pecans

3     tbsp organic coconut oil

2     large eggs

1/2  cup flax meal or almond flour

3/4  cup coconut flour

1/4  cup shredded unsweetened coconut

1/2  cup raisins

1     tsp pure vanilla

1-2 tsp cinnamon 

       dash of salt

Directions:

Preheat oven to 350 F.  In a blender or food processor, pulse the dates and the pecans until they are coarsely chopped.  Add eggs and coconut oil, and pulse until blended.  Add coconut flour, flax meal or almond flour, cinnamon, vanilla and salt, pulse again until a dough forms.

Remove the dough and place in a large bowl, add the raisins and shredded coconut and mix well with a wooden spoon or whatever spoon you have.

Line a cookie sheet with parchment paper and drop dough by tablespoons onto the paper.  Flatten the cookies a little bit with a wet spoon.

Bake until the cookies set and begin to turn brown in the bottom.  About 12 to 15 minutes. 

Remove form the pan and place in a cooling rack. 

Yields around 15 cookies.

SANE stuffed peppers

Ingredients:

8 organic sweet peppers 

1 lg with onion 

2 tbs garlic 

8 oz mushrooms 

1/2 cup sour cream

1 cup mozzarella cheese

2 tbsp weber roasted garlic and herb seasoning 

Salt 

Pepper

Preparation:

Wash and remove a hat part where the stem is for your opening. Remove the stem piece and discard, wash the insideof your pepper and remove the seeds. 

You can steam your peppers, or boil them. 

After the are cooked to your desire stand them in a 9 x 11 pirex pan. 

Let them cool for a few minutes. While the peppers are hanging out we can start the working on the stuffing. 

Dice the onion, garlic and mushrooms and heat up a heavy large fry pan with aome olive oil and cook until the onion starts to look translucent. Get your turkey in there and mix very well. Add the seasoning and some pepper. Cook until your turkey is cooked. Add the sour cream and cheese, stir amd turn the heat off. Let cool for a few minutes , it doesnt have thickeners so it will be juicy, we are letting rest so the juice can get absorbed againg into it ;) 

After the juices have been absorbed we can start filling our peppers! 

Fill them up just with a spoon pushing down and filling them to the top, put some almond flour on them and brroil until the almond dlour gets brown and its ready. You will be full just eating one. 

Leftovers tomorrow!!! Yay!!!!

Irish Soda Bread

Ingredients:

2  Cups AP flour 

2  Tablespoons of sugar

1  Teaspoon baking powder

1  Teaspoon bicarbonate of soda ( baking     soda)

1/2 Teaspoon salt

3  Tablespoons of cold butter

3/4 Cup of milk

1/2 Cup raisins

Equipment needed:

Your hands

Mixing bowl

Measuring cups

Measuring spoons

Cookie sheet

Parchments paper

Oven

Preheat your oven to 375 F. 

Grab a big mixing bowl, add the flour, sugar, salt, baking powder, bicarbonate of soda and mix. Add the butter and using your hands break the pieces of butter into the flour mixture until it resembles coarse mill and add the milk and raisins, mix. Add a little bit of flour until is smooth and form a ball. 

Place in baking sheet lined with parchment paper. 

Variation:

If you want it sweeter add 6 tablespoons of sugar instead of 2. 

1 heaping teaspoon of baking powder intesd of 1 normal teaspoon 

Cook at 350F for 35 min. 

Green Curry Vegetable Soup

Ingredients:

       spray oil

6     cups of cauliflower cut into 1 inch florets

1     cup of sliced green onions

1     jar of green curry paste from Thai Kitchen

8     cups of vegetable broth

1.5  cup of diced tomatoes

1     can of coconut milk

3     cups of fresh green beans, cleaned and cut into 1 inch pieces

2-4  tablespoons of fresh lime juice 

Preparation:

Heat large sauce pan over medium heat, spray bottom of it with spray oil.  Add green onions and cauliflower florets, saute for 5 minutes or until vegetables begin to brown a little.  Add curry paste, and saute for 1 more minute.

Add broth, green beans and tomatoes.

Bring to a boil and reduce the heat to medium low, and simmer for 10 minutes.

Add coconut milk and simmer for 5 more minutes or until green beans are tender.

Stir in lime juice and more green onions if you wish. 

Season with salt and pepper.

Butternut Squash Curry-Coconut Soup

Ingredients:

• 2 tablespoons olive oil
• 2 medium onions, finely diced
• 3 garlic cloves, minced
• 1 tablespoon  minced gingerroot
• 1 tablespoon  curry powder or paste
• 4 cups water (can substitute chicken broth or vegetable broth)
• 7 to 8 cups diced butternut squash (1 large 3-pound/1.4-kg squash)
• 2 teaspoons sugar
• 1 teaspoons salt
• One 14-ounce can unsweetened coconut milk
• 2 tablespoons lemon juice

Directions:

1. Warm oil in a large stockpot over medium heat. Stir in onions, garlic, gingerroot and cook 5 minutes. Sprinkle on curry powder and cook 1 minute, tossing continuously.

2. Pour in water and bring to a boil. Mix in squash, sugar, salt, and lower heat to a lively simmer. Cook 30 minutes, or until squash is very tender. Pour in coconut milk and simmer 5 minutes. Stir in lemon juice.

3. Puree soup in batches in a blender and return to a smaller pot, if desired. Reheat before serving, if necessary.

From Vegetarian Classics (Quill) by Jeanne Lemlin




 

Swedish Pancakes

Ingredients:
2 large eggs
1 3/4 cup milk
2 T sugar (you can add more if you want )
pinch of sea salt (you can add more too)
3/4 cup of AP flour (sometimes you might need a bit more)
1 Oz melted butter

Instructions:
Get a medium bowl and add the eggs, sugar, salt, milk and whisk until blended. Add the flour and keep whisking. The mixture will be thin but not too thin. This a trial and error recipe, you will find the right consistency when you cook the first one. Melt the butter in the fry pan (i use a 8 in pan)that you will be using to cook the pancakes, once its melted under medium heat add it to the mixture and whisk. Don't worry about the butter getting a bit solid because of the milk. It will melt when you cook it.
Now, return the pan to the stove, let it get hot again and add around 1/2 cup of the batter to the pan and swirl around. Let it cook a bit, for like 1 min or so, then turn with a spatula. Here is when you will know the consistency of the batter ok, If it breaks easily, it is too thin, go ahead and add a little bit of flour, but don't add more than 1/4 cup. It is hard for me to explain the consistency but you will found out!
Keep cooking the rest. 
We add honey to them and roll them, when we eat them.