Paleo Double Chocolate & Ginger Cookies

I've mentioned this before, but I'll say it again- It hurts my heart to give away some recipes. Meaning, some that I create are SO special and SO awesome, I feel like they are destined for something better than this silly blog of mine. Anyway, I want you all to be able to try these cookies.

Chances are, you're reading this because of currently live a healthy lifestyle or you want to start. Either way, these cookies remind you how easy and enjoyable it actually is to be healthy! They are so incredibly rich, you won't miss "regular" cookies one bit. As a great source of protein, antioxidants, and other great properties, this isn't really like dessert at all!

I  made these cookies as fall gifts for friends the other day, and I've been snacking on them in the afternoon for a boost or as my "post workout". Really, you could eat 'em for breakfast too.

Enough with my babbling. Here's my recipe. You gotta give these a try!

PALEO DOUBLE CHOCOLATE & GINGER COOKIES 

1 Cup + 2 Tbsp almond meal
1/2 Cup almond butter
1/4 Cup pure grade B maple syrup
2 Tbsp flaxseed meal
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp grated fresh ginger (or 1 Tbsp dry ground)
1/8 tsp cinnamon
3 Tbsp 100% Cocoa Powder (I use Wondercocoa)
1 tsp ground coffee
1 tsp pure vanilla extract
1 egg
1/2 Cup walnuts, chopped
1 Cup dairy-free gluten-free chocolate chips (I use Enjoy Life)

Preheat your oven to 350.
Combine The almond meal, salt, baking soda, coffee, ginger, cinnamon, cocoa and flax in a bowl with a whisk.
In a separate bowl, whisk the egg with the vanilla, maple, and almond butter (I melt the almond butter to make this step easier) and add to the dry mixture.
Fold in the walnuts and chocolate chips.
Form small balls with your hands, using about 2 Tbsp of the dough for each. Place on a parchment lined cookie sheet and press down flat with your hands. This recipe should make about 1 dozen cookies.
Bake for 11-13 minutes. Let cool for 1-2 minutes on the pan, then remove them with a spatula and place on your cool countertop.
Enjoy them warm or room temp. I highly recommend a glass of cold almond milk!

Side note- I got these cute Halloween treat bags at Wal Mart!

THAI PEANUT (OR ALMOND) SAUCE

Peanut sauce has been somewhat trendy for a while, but I hadn't tried it myself until this week. My house tends to lean towards Italian, fresh Mexican, or old-fashioned American cuisine. We usually save Asian-inspired eats for when we dine out, which is a rarity. Craving noodles, specifically something Thai-ish, I couldn't find a recipe I liked enough online. So, I do what Super-Moms do and figured out how to make my own! I grabbed some buckwheat Soba noodles at the store and used whatever veggies I could find in my fridge. I roasted chicken thighs to make my Husbands dish a little more, well, "meatier". I used a mixture of almond and peanut butter. You could use either. Peanut does work better for this recipe, I think. I loved how my recipe turned out. It's super simple and I think you'll enjoy it too.

Thai Peanut Sauce

1/2 Cup peanut butter or almond butter
1 piece of fresh ginger, peeled, about 1 inch x 1 inch
1 garlic clove
1 Tablespoon honey
1 Tablespoon thai chili paste
1/4 Cup low-sodium soy sauce
1 Tablespoon rice vinegar
1 Tablespoon Coconut Oil
2 Tablespoons Water

Everything in a blender until smooth. Will keep in a jar for up to 2 weeks.
I used my peanut sauce to dress soba noodles, chicken, edamame, purple cabbage, cilantro, and grated carrots. Tip- I think it's better served cold!

BERRY BUCKWHEAT CRUMBLE

It's beginning to feel like summer! The Farmers Market last weekend was filled with bright berries, the kids are getting out of school, the weekends are jam packed and fun filled, and the grill is being used constantly. If you follow me on Instagram or Facebook, you saw that last week I asked for some summer dessert ideas, as I was craving something sweet and fruity. All of that heat and grilling, I wanted something simple, fruity, and sweet to top off one of these busy days. The winning suggestion was blackberry. 

I picked up a bunch of berries at the market and got to creating. The blackberry suggestion quickly turned into a multiple berry and gluten free buckwheat cobbler. I'm so happy with how it turned out! I have totally fallen in love with my recipe. With honey and pure maple syrup as the sweeteners, and the cobbler topping filled with fiber, oats, and seeds, you could also enjoy this healthy dessert for breakfast! 

A crowd pleaser no matter who you're feeding. It's a guilt-free dessert that would be perfect for any summer affair. As always, I recommend buying local berries if possible. 

Berry & Buckwheat Cobbler 

For the cobbler topping: 

1 Cup Buckwheat flour

1 Cup gluten-free oats 

1/2 Cup chopped almonds or sunflower seeds (I used sunflower seeds) 

2 Tablespoons flaxseed meal 

1/2 teaspoon salt 

1/2 Cup pasture butter, melted 

1/2 Cup local honey 

For the berry filling:

18-20oz berries (I used blackberry, raspberry, and blueberry) 

2 Tablespoons coconut flour 

Zest and Juice of 1 lemon

1 teaspoon pure vanilla extract 

1/4 Cup pure maple syrup 

1/4 teaspoon salt 

• Preheat your oven to 350 
• In a bowl, mix all ingredients for the berry filling. 
• In a separate bowl, combine the ingredients for the cobbler topping with a fork. 
• Grease a glass baking dish or ceramic pie dish with pasture butter or coconut oil. 
• Pour in the berry filling. Then, top with cobbler topping. 
• Cover and refrigerate for 1 hour or overnight. This step is optional, but the cobbler topping will turn out better if it is chilled. 
• Bake for 35 minutes and enjoy! Will keep in the refrigerator for 4-6 days. 

SUNFLOWER SEED BUTTER DOUBLE WHAMMY

Sunflower Seed Butter Double Whammy

2 for 1 recipe special! Whoop Whoop! (I'm a nerd)

I recently confessed my love for Sunflower Seed Butter and I've got not one, but TWO healthy recipes to share with you! Sunflower seed butter is good on just about everything.

• Apples
• Bananas
• Celery
• Carrots
• Toast
• Oatmeal
• Porridge
• Granola
• Berries
• Tortillas
• Crackers
• Healthy baked goods
• Pancakes
• Waffles
• French Toast
• Muffins
• Sandwiches
• Burgers
• And more!

See? Everything!

Beyond what you may slather it on, it's great to bake with. And I've been experimenting for you!
Tough job, but somebody has to do it.

First up, the most decadent ZUCCHINI BROWNIES on the web! Strong declaration? I know. I'm passionate like that. But, I truly think they're the best, in my humble opinion. They're fudgy, buttery but not buttery, crispy on the edges, moist, and everything else good. They're also dark-chocolatey. So, this recipe is especially for my dark chocolate lovers. Also, for all of you with too much zucchini from your garden that you don't know what to do with.

My favorite way to enjoy them is with a scoop of ice cream. I buy goats milk ice cream or almond milk ice cream. They're also good plain, with a cold glass of almond milk on the side. Hey, they'd even be good blended up in one of those healthy milkshake thingamajigs you guys are making. Anyway, they're good. You should try them.

These brownies are gluten and dairy free.

DECADENT DARK CHOCOLATE ZUCCHINI BROWNIES

2 Tablespoons unsweetened cocoa powder
1 Cup sunflower seed butter
1 1/2 Cup (or 2 small) zucchini, grated
1/4 Cup honey
1 Egg
1 teaspoon pure vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 Cup semi-sweet gluten and dairy free chocolate chips (I used enjoy life chips)
1 Tablespoon coconut oil, plus more for greasing

• Preheat your oven to 350 degrees and grease an 8x8 glass baking dish with coconut oil.
• In a microwave-safe bowl or in a double-boiler, melt the chocolate chips with the coconut oil. Remove from the microwave or double boiler and let cool for 5-10 minutes.
• Once slightly cooled, add the remaining ingredients and thoroughly combine.
• Pour into your prepared baking dish and bake for 35-40 minutes.
• Let brownies cool before slicing.
• Can be stored in an air-tight container for approx. 5 days. I also like to store mine in the freezer.
• Optional tip- If you don't fancy DARK chocolate, omit the cocoa powder from the recipe.

And next up, Chocolate-chunk, Oat, and Sunflower seed butter cookies! I created this recipe on an impromptu thunder-storm craft day that seems like it needed cookies involved. I was right, and they turned out delicious. These cookies are gluten and dairy free!

CHOCOLATE-CHUNK, OAT & SUNFLOWER COOKIES

1/3 Cup Coconut oil, melted
1/4 Cup sunflower seed butter
3/4 Cup honey or maple syrup
2 eggs
1 teaspoon pure vanilla extract
1 1/2 Cups Oat flour (gluten free)
1 1/2 Cups gluten-free oats
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cornstarch (or arrowroot, if you prefer)
2 Cups gluten and dairy free chocolate chunks (I use enjoy life)

• Preheat your oven to 350 degrees and line two baking sheets with parchment paper
• In a bowl, combine coconut oil with honey, sunflower seed butter, vanilla, and eggs.
• In a separate bowl, stir together the oat flour, oats, salt, cornstarch, and baking soda.
• Use a small ice cream scoop or spoon to scoop dough onto the cookie sheets, about 2 inches apart.
• Bake for approximately 8-10 minutes. Do not over bake!
•  Remove from the oven and use a spatula to remove cookies from the pans and place on a wire rack or the cool and clean countertop.
• Store in an air-tight container for up to one week.
• I like to store extra cookie dough in the freezer. Thaw out for quick cookies when needed or you can spoon it into a mug, microwave for 1-2 minutes, and top with almond milk ice cream.

HEALTH BENEFITS OF SUNFLOWER SEEDS

Sunflower seeds are considered to be one of the "worlds healthiest foods". They are high in Vitamin E, Selenium, and Magnesium. Making them super-healthy for everyone, but especially those battling high cholesterol, cardiovascular disease, pregnancy, asthma, osteoarthritis, rheumatoid arthritis, menopause, diabetes, poor brain function, and the list goes on.

They're fat soluble, full of antioxidants, and a natural anti-inflammatory! It's also said that they reduce the risk of colon cancer.

Cool tip- Sunflower seeds or sunflower seed butter can help calm your nerves, your muscles, and tension headaches if you are experiencing physical symptoms of stress.
Ladies in menopause- they can help turn down the heat (hot flashes)!

APPLE & CHOCOLATE SNACK CAKE

I'm going to let you into the mind of Malorie for a minute here. 

People often ask how I come up with so many recipes and especially how I do it on a whim. 

Here's how it goes...

"It was kind of cold this morning. I feel like baking. 

Oh yeah! I have that mushy apple I didn't know what to do with. 

Hmm, but I feel like chocolate! 

Yum... chocolate...

Oh shoot, I forgot to pay that bill. 

Gosh, I really love chocolate. 

I wonder if I have...Oh yeah! I do have almond flour. 

Awesome. Paleo snack time it is. 

People should really bake with chocolate and apples more often. 

Ooh! Remember those chocolate covered apples from the farm up north? 

Do I want crispy and chocolate? Or, warm and melty chocolate? 

I wonder if a caveman would have liked paleo baked goods? 

Yum... warm and melty chocolate..." 

So, that's how that goes. Then, I usually grab two bowls, preheat the oven, and whip something up in the next 10 minutes. 

After that unusual but typical conversation with myself, I mixed up a "paleoish" Apple & Chocolate Snack Cake. It's a lot like a banana bread, but I used grated apple and baked it in a 8x8 glass dish. 

Whether you're bored talking to yourself, in need of a satisfying and healthy snack, or have company to bake for, this cake is sure to please. 

APPLE & CHOCOLATE SNACK CAKE 

1 Cup almond flour

1/2 Cup coconut flour 

1 1/2 teaspoons baking soda

1/2 teaspoon salt 

1 small apple (I used gala) grated with a cheese grater 

3 eggs 

2 Tablespoons of honey or maple syrup 

1 teaspoon pure vanilla extract 

1 banana, mashed 

2 Tablespoons coconut oil, melted

1 Cup dairy-free chocolate chips (I used a heaping, almost 1 1/2 cups, cup) 

1 Tablespoons flaxseed meal (optional, I do this for added nutrients) 

1 Cup chopped walnuts (optional) 

• Preheat your oven to 350F. 
• In a bowl, stir together the apple, coconut flour, almond flour, baking soda, salt, and flax with a fork. 
• In a separate bowl, whisk together the eggs, honey or maple, vanilla, banana, and coconut oil. 
• Add the wet ingredients to the dry ingredients and mix well. 
• Fold in the chocolate chips and the walnuts. 
• Grease an 8x8 baking dish with coconut oil and pour in the batter. 
• Bake for 35 minutes and serve. Will keep in an airtight container for up to 4 days. 

HATCH CHICKEN CHILE VERDE

I'm sure I don't have to tell you it's hatch chile season.

If you've stepped foot in a grocery store, talked to human beings in general, watched tv or use social media, you've heard the news somewhere. People go mad for these chiles! And for good reason. Along with all the chatter, you can find thousands of recipes out there to make use of these green beauties.

Yesterday, I saw on a Facebook group that my local Albertson's had a line around the building, made up of people waiting for roasted hatch chiles. I skipped the line and broiled mine in the oven. We all have our favorite way to use em. Mine happens to be my chicken chile verde.

Before I give you the lengthy, yet super-simple recipe, some health information... All of the hype is about the unique flavor and short season, but did you know hatch chiles pack a major nutritional punch?

Turns out, they're LOADED with Vitamin C! A hatch chile and chicken soup might be the way to go for any of you battling a cold as a result of the changing seasons. They're also high in potassium, magnesium, calcium, folate (pregos!), niacin, lysine (guys!), and vitamins A, B12, and B6. And like many other chiles, they're great for lowering blood pressure. All of that goodness is worth standing in line for!

HATCH CHILE & TOMATILLO CHICKEN CHILE VERDE

5-6 tomatillos, peeled and halved
3 large hatch chiles
1 yellow onion, sliced thin
3 garlic cloves, sliced thin
2 Cups chicken stock
2 teaspoons cumin
1 Tablespoon maldon salt
Pinch cinnamon
1 lime, cut in half
1 Cup chopped fresh parsley
1 Tablespoon olive oil
2 chicken breasts
4-5 chicken thighs
1 bay leaf
2 teaspoons oregano
tortillas or lettuce for serving

• Place the hatch chiles and the halved tomatillos on a baking sheet and place under the broiler in your oven. Broil until the tops of the chiles are starting to char. Remove from the oven. 
• Place all of the ingredients, except the cilantro, in a crockpot and turn to low. Cook for approximately 5 hours, or until the chicken can be easily shredded with a fork. Stir in the cilantro when it's finished. 
• Serve on tortillas or in lettuce wraps. 
• Leftovers will keep for 3-4 days in the refrigerator in an airtight container. 

GRAIN-FREE CHOCOLATE CHIP COOKIES

GRAIN-FREE CHOCOLATE CHIP COOKIES 

1 Cup almond flour

1/4 Cup almond butter

1/4 Cup pasture butter, melted

1 Egg

1 teaspoon pure vanilla extract 

1/4 Cup honey or maple syrup 

1 teaspoon baking soda

1/2 teaspoon salt 

2 Tablespoons chia seeds

2 Tablespoons ground flaxseeds 

3/4 Cup Enjoy Life chocolate chips 

• Preheat your oven to 350. 
• In a medium-sized bowl, melt the butter and whisk in the almond butter and honey or maple until smooth. 
• Add the chia seeds, egg and vanilla extract. 
• In a separate bowl, whisk together the flour, flaxseed meal, baking soda, and salt. Add to the butter mixture. 
• Fold in the chocolate chips. 
• Drop spoonfuls of the dough onto a two cookie sheets, about 1-2 inches apart. 
• Bake for 10 minutes. 
• Let cool for 2 minutes, then use a spatula to place cookies onto the cool counter or a wire rack. 
• Enjoy! 

HOW TO STOCK A GRAIN-FREE KITCHEN

How to Stock a Grain-Free Kitchen

Now that I've told you my story about going grain-free, I thought I'd offer up my tips for keeping a grain-free kitchen. Anytime you take on a new lifestyle, it calls for cleaning out your kitchen and stocking up with new ingredients to match. Switching from gluten-free to grain-free is an easy transition. There are just a few more items to restrict but, for the most part my kitchen remains the same.

Along with all of my programs, I send my clients a "grocery list". Essentially, it's a list of what to keep in their home at all times. As you know, some household items are purchased monthly, while others are purchased weekly. Same goes for this list. When starting out, it seems like a lot. Once you're in the swing of things, it's actually a fairly simple and budget-friendly list.

I've also spoke before on my very tight grocery budget. While this list might be a starting point that you'll add to, for me it's exactly what I create my daily dishes with. Besides special menu items for my Husband, this is the extent of what I buy and is what my diet is made up of. It's how I stay healthy. It works for me! And I hope it can benefit you as well. Check it out...

GRAIN-FREE PANTRY

• Almond flour 
• Coconut flour 
• Baking soda
• Aluminum-free Baking powder 
• Chia Seeds
• Ground flaxseeds
• Sunflower seeds 
• Nuts (excluding peanuts) 
• Coconut flakes, unsweetened 
• Dried fruits, no sugar added 
• Nut butters (excluding peanut butter) 
• Cocoa powder
• Pure vanilla extract 
• Broths 
• Enjoy Life chocolate chips 
• Local raw honey
• Pure maple syrup 
• Olive oil
• Vinegar
• Sea salt 
• Dried herbs
• Spices 
• Your favorite fruit and nut bar 
• Grain-free granola 
• Canned tomatoes 
• Canned tomato sauce 
• Canned tomato paste 
• Wine for cooking 
• Canned tuna 
• Canned salmon
• Canned sardines
• Canned smoked herring 
• Olives 
• Canned pumpkin 
• Arrowroot startch 
• Sweet Potato Chips 
• Plantain Chips 
• Tea 
• Coffee
• Black beans
• Garbanzo beans 

GRAIN-FREE PRODUCE BOWL 

These items sit in a bowl on top of my kitchen counter. 

• Lemons 
• Onions
• Garlic
• Sweet Potatoes
• Spaghetti Squash
• Zucchini 
• Tomatoes
• Oranges
• Bananas
• Seasonal fruit
• Peppers

GRAIN-FREE REFRIGERATOR 

• Pasture butter
• Ghee
• Spinach
• Broccoli
• Carrots
• Kale or swiss chard 
• Eggs 
• Beets 
• Berries if in season 
• Almond milk
• Organic condiments with no sugar added 
• Stewed fruit 
• Mushrooms 
• Wild caught salmon 
• Fennel and parsley, if the budget permits 

GRAIN-FREE FREEZER 

• Bananas 
• Berries
• Frozen vegetables 
• Peas 
• Wild game 
• Marinara sauce 
• Against The Grain Gourmet's grain-free rolls 
• Almond milk ice cream, if the budget permits 
• Leftovers 

EXTRA-TIPS 

• I keep everything in glass containers and brown paper bags. 
• I use homemade cleaners to sanitize my kitchen. Mostly, vinegar, lemons, and salt. 
• I keep a separate shelf in the pantry for my Husband, as I respect his decision to eat grains. 
• I freeze ALL leftovers. You never know when you can use something. It saves money! 
• It helps to have all of the necessary kitchen equipment and tools. 
• If you purchase story bought packaged foods, read the labels! 

Go check out my grain-free granola recipe at Mother Earth Living and start your grain-free kitchen makeover today! Also, keep following me here and on social media for more tips! 

PALEO PUMPKIN PIE

I LOVE pumpkin pie! I especially love it for breakfast. Is that weird?

I can go on record saying that I love all kinds of pie. But when I find myself at a holiday table with options of berry, apple, or pumpkin... I go for the pumpkin. I also grab a second piece for the morning after.

If you haven't already tried it, I'll let you in on a little secret- Pumpkin pie is probably the dessert that most closely resembles it's original version after making Paleo substitutions. Paleo chocolate chip cookies? Good, but not the same. Paleo pancakes? Indulgent and covered in maple syrup (yum!), but not the same. Paleo pumpkin pie? It tastes the exact same! I might even say it tastes better than the original, as you're probably using more quality ingredients.

I chose to make mine with a gingersnap crust because not only am I self proclaimed "cookie monster", but it provides added health benefits and awesome flavor to the pie. I top mine with coconut milk "whipped cream", but If you fancy cashew cream or almond milk ice cream even, those would work as well. Special tip- If you have leftover cookie crust, it makes amazing cookies! Just make round balls and flatten with your hands. Bake at 350 for 10 minutes.

This recipe is gluten-free, grain-free, dairy-free, and refined sugar-free.

PLAEO PUMPKIN PIE WITH GINGERSNAP CRUST

For the gingersnap crust:
1 1/4 Cup almond flour
1/2 Cup almond butter
1/4 Cup grade B maple syrup
2 Tablespoons molasses
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1-2 Tablespoons grated fresh ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 Tablespoons flaxseed meal, optional
1/2 Cup walnuts, very finely chopped

• In a medium-sized bowl, mix together the flour, baking soda, flax, salt, cloves, cinnamon and walnuts with a fork. There should be no clumps of almond flour. 
• In a separate bowl, whisk together the almond butter, maple syrup, molasses and fresh ginger until smooth. If it helps, slightly melt the almond butter. 
• Add the wet mixture to the dry until combined. 

For the filling:

1 (15 oz) can of pumpkin puree 

3 eggs, slightly beaten 

1/4 Cup raw honey 

1 Tablespoon pumpkin pie spice 

1 teaspoon pure vanilla extract 

Pinch of sea salt 

1/4 Cup coconut milk 

For the topping (optional): 

1 can of full-fat coconut milk 

1 Tablespoon grade B maple syrup 

1 teaspoon pure vanilla extract 

Pinch of cinnamon 

• Preheat your oven to 325 degrees. 
• Grease 4 ceramic ramekins or 1 pie pan with coconut oil. Press the prepared gingersnap crust into each ramekin, dividing evenly, or into the pie pan. Keep the crust on the bottom of the dish. Do not press onto the sides. Place the ramekins or pan onto a baking sheet. 
• In a bowl, whisk together all of the ingredients for the filling until thoroughly combined and smooth. Distribute evenly into the ramekins or pour into our pie pan. 
• Bake for 40-45 if using 4 ramekins. Bake for 1 hour if using a pie pan. Each oven and location is different, check to make sure the center doesn't jiggle before removing from the oven. 
• While the pie is baking, make your topping. Place all ingredients in a bowl and place it over another bowl filled with ice. Using a hand mixer or a whisk, beat until it begins to thicken and slightly resemble whipped cream. 
• Cool pies completely after removing from the oven. Then, top with coconut milk topping. Store in the fridge for at least 2 hours before eating. Special tip- they get better the longer they chill!