These gluten-free, paleo-friendly mint double chocolate cookies are rich, decadent and highly addictive. They’re firm on the outside and lusciously soft on the inside.
Yield: 12 cookies
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, liquid at room temperature or melted butter
- 1/4 cup almond butter
- 1 egg
- 2 tsp peppermint extract
- 3/4 cup almond flour
- 1/2 cup cacao powder
- 1 tsp baking soda
- pinch of salt
- 1/2 cup chocolate chips
- Preheat the oven to 350 degreest.
- Add the coconut sugar, coconut oil, almond butter, egg and peppermint flavoring to a bowl. Use a hand mixer to cream the ingredients together.
- Add the almond flour, cacao powder, baking soda and salt to the creamed ingredients and blend together again with the hand mixer. The dough will be VERY thick and hard to mix. That’s okay, you just need it combined.
- Then add the chocolate chips and use your hands to mix everything together. It’s easiest with your hands as the dough is so thick.
- Line a baking tray with parchment paper and use a cookie scoop to drop mounds of the dough onto the baking tray. Then flatten the cookies with your hands into flat, cookie-like shapes. These cookies will not flatten much with cooking, so mold them into the shape you’d like. At this stage, the dough will also seem overly oily, but that will disappear with cooking.
- Bake the cookies for 13-15 minutes. Let the cookies cool on the baking tray before moving.
These are on the menu for delivery this week. They would be just as good with chicken meatballs as with beef.
2 lbs ground grass-fed beef
6 slices of bacon, cut into 1 inch pieces
1/2 yellow onion, diced
1 egg, whisked
1/4 cup almond flour
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 t teaspoon chili powder
salt and pepper, to taste
For the dipping sauce;
1 mango, peeled and cut away from seed inside
2-3 tablespoons dry d mustard
1-2 tablespoons Dijon mustard
1 tablespoon raw honey
dash of chili powder
salt, to taste
For the balls:
- Preheat your oven to 350 degrees.
- Put a large skillet over medium heat and add your diced bacon to it.
- Once bacon has rendered some fat in the pan, add your onions. Mix together and poke at it randomly to make sure the bacon and onions don’t burn. Once bacon is cook through, add the bacon and onions to a plate with a paper towel on it to cool and soak up some excess fat.
- Now add your ground beef to a large bowl, then add your cooled bacon and onions, along with egg, almond flour, and seasonings.
- Use your hands to mix all that goodness up thoroughly.
- Now roll into golf ball size balls and place on a parchment paper lined cookie sheet.
- Bake for around 12 minutes, using tongs, turn meatballs over. Bake another 10 minutes.
For the dipping sauce:
- While your meatballs are baking, time to make your sauce.
- Add your peeled and sliced mango to a food processor and puree until your have a sauce.
- Now add your ground mustard, yellow mustard, and honey to it and puree it all together.
- Taste to see if you want it sweeter or more tangy and add extra honey or mustard as needed.
- Add spices and salt and puree one more time.
Servings 0 4
- 1/4 cup orange juice
- 1 tablespoon honey
- 1 teaspoon all-spice
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt and pepper
- 1 pound white meat fish
- 6-8 warmed corn or flour tortillas
- 1-2 cups cooked rice
- 1 cup cooked black beans
Tequila Lime Pineapple
- 1/2 a pineapple thinly, sliced into half moons
- 1 jalapeño, sliced (seed if desired)
- juice of 1 lime
- 2-3 tablespoons tequila (optional)
- 2 cups fresh cilantro
- 1 cup fresh parsley
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced or grated
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
1. In a 9×13 inch baking dish, combine the orange juice, honey, all-spice, paprika, cayenne, salt and pepper. Add the fish and toss to coat. Let sit in the marinade for 10 minutes.
2. Heat a grill, grill pan, or skillet to high.
3. Cook the fish for 3-4 minutes per side, or until cooked through, drizzling the marinade over the fish, as it cooks.
4. To assemble, divide the rice among warmed tortillas. Add the black beans, and pineapple. Add the grilled fish and serve drizzled with the Chermoula Sauce. EAT.
Tequila Lime Pineapple
1. Add the pineapple and jalapeño to a shallow bowl and pour over the lime juice and tequila. Let sit 20-30 minutes or up to overnight. Serve alongside the tacos.
1. Add all ingredients in a blender and pulse until combined. Taste and add salt as needed. Serve drizzled over the tacos.
I had never spatchcocked a chicken before, but simply saying the word had always amused me. But finding this recipe made me want to do so I found a Yutube video showing how to do it and IT WAS SO EASY! I can’t believe I hadn’t tried it before! Here’s the link to show you how- How to Spatchcock a Chicken
The recipe turned out wonderful, here’s the recipe;
Roast the chicken:
Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
Transfer chicken to a cutting board and let rest 15 minutes.
- 1 ¾ – 2 pounds ground chicken (or turkey)
- 4 teaspoons minced garlic
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- 2 large eggs
- 1 cup gluten free Panko- style breadcrumbs
- ½ teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ cup hot sauce (I recommend Franks)
- 1 cup light brown sugar
- 2 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ¼-½ teaspoon red pepper flakes (depending on spice preference)
- Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.
- Combine the ingredients of the firecracker sauce and whisk to combine.
- In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It’s easier to tell when he ingredients are combined when using hands.
- Shape the meat mixture into ball, about 3 tablespoons of meat per ball. Place shaped meatballs on prepared baking sheet. bake for 11-13 minutes or until the meatballs are completely cooked.
- Using 2 tablespoon, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.
A quick but delicious recipe!
Spanish Garlic Shrimp
4 cloves garlic- sliced
1 pound frozen large shrimp (21-25 count) – thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika (optional)
1/4 cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley
1) Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
2) Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
6 x 6 oz sockeye salmon fillets, skin on or off
Pinch of salt
1/2 cup Thai Sweet Chili Sauce
2 – 3 tbsp green onions, chopped
Toasted sesame oil
Thai Sweet Chili Sauce;
1 cup plus 4 tablespoon water, divided
2 tablespoons arrowroot
3 medium cloves of garlic, minced (about 1 tablespoon)
2 tablespoons finely chopped fresh Fresno, red Thai chilies, or red jalapeño peppers (seeds left in for a hotter sauce)
2/3 cup honey
1/3 cup rice vinegar.
2 teaspoons Bragg’s Amino Acids
1 teaspoon Red Boat Fish sauce
Make Chili Sauce;
Bring all ingredients, except 4 Tablespoons water and arrowroot, to a simmer. Simmer 15 minutes and then combine 4 T. room temperature water and arrowroot . Stir well and then stir into simmering liquid, stir until liquid simmers.
In a large baking dish, lay down salmon fillets in a row. Each fillet – sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
Turn on oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source. Line large baking sheet with unbleached parchment paper or silicone mat, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
Broil for 6 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 2 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce.