Peach Almond Breakfast Cookies (GF)

peach almond breakfast cookies titleI goofed this week with my menu planning and grocery shopping – I never got anything for breakfast and now the kids have been foraging every morning for something to eat, never thrilled with my suggestions to just eat the leftovers from dinner the night before.  My son will make himself eggs, but my daughter doesn’t like them, she’s more of a sausage or muffin kid. On top of all that I ended up having to empty and defrost the refrigerator trying to find a mystery water leak. So this morning as I was tossing unidentifiable baggies of this and that I uncovered some almond flour and some frozen peach slices. It’s the little discoveries that get my creativity going. These breakfast cookies are what we ended up eating. I fed some to the contractor who is here working on the guest bathroom (did I mention that mom, dad and two teenagers – including a teenage girl – are all sharing one bathroom right now?) I had intended for them to be scones, but they ended up more like batter than dough so soft cookies it is.

Peach Almond Breakfast Cookies

2 1/2 cups blanched almond flour

2 eggs (preferably from pasture raised hens)

1/4 cup maple syrup

1/3 cup melted butter

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp ground ginger

1 peach, diced

Preheat the oven to 350 degrees. Grease or parchment line a baking sheet.  I like to use a food processor to whirl everything up, but you can certainly do this by hand in a bowl. Place the almond flour, eggs, maple syrup, vanilla and melted butter in a food processor and process until mixed. Add the soda, salt and ginger and mix again. Finally add the peaches and pulse just until combined. You don’t want to chop them so much that you don’t have little juicy bits of peach left in the cookie.  Spoon the batter onto the prepared baking sheet using about 2 Tblsp for each one. Leave some space between them as they will spread more during baking. Bake for 18-20 minutes or until golden around the edges. Remove to a cooling rack. Freeze any leftovers and you can heat them up in a toaster later.

Peach Almond Breakfast Cookies
Author: 
Recipe type: breakfast
 
Soft almond flour cookies with peaches and vanilla, all real food ingredients and plenty of protein for a quick breakfast.
Ingredients
  • 2½ cups blanched almond flour
  • 2 eggs
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • ⅓ cup melted butter
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ tsp ground ginger
  • 1 peach, pitted and diced
Instructions
  1. Preheat oven to 350. Grease or parchment line a baking sheet.
  2. Place almond flour, eggs, maple syrup and vanilla in a food processor or mixing bowl.
  3. Mix well, and then add in the baking soda, salt and ground ginger.
  4. Mix well again, and then add the peaches and pulse gently to just mix.
  5. Spoon onto prepared baking sheet using about 2 Tblsp of batter per cookie.
  6. Leave space between each one as they spread more during baking.
  7. Bake for 18-20 minutes or until the edges are golden brown.
  8. Remove to a cooling rack.
  9. Freeze leftovers and reheat in a toaster.

 

peach almond breakfast cookies

 

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Plantain Pancakes (GF/DF)

plantain pancakes title

So I was driving from Orlando up to Georgia to pick up my kids after a weekend with their grandparents, and I was listening to a podcast with Chris Kresser (functional and integrative practitioner and author of Your Personal Paleo Code).  His co-host was asking him what was for breakfast that morning. Chris started describing these plantain waffles he’d eaten and I just started salivating – I love plantains, green or ripe, and they also just happen to be a really good carb for just about anyone – so I decided I would look for that recipe when I got home.  I bought two nicely mottled-brown plantains at the store and then checked out Bing for the recipe.  I was pretty bummed when all I could find were recipes using plantain flour instead of just ripe plantains. But that didn’t stop me for long, because after all of the GAPS cooking, gluten-free cooking and Paleo cooking I’ve been doing lately I can pretty much make a pancake out of anything; maybe not a waffle, but definitely a pancake.

plantain vs banana

plantain vs. banana

If you’ve never had a plantain, they are similar in appearance to a banana, but a good bit larger. When you cook them green they taste a lot like potato. When you wait until they are nearly black all over and kind of squishy you can bake them or slice and fry them in butter for a sweet, warm, caramelized banana/tropical treat.

For the pancakes I peeled the riper of the two plantains and cut it into chunks and stuck it in the blender.  I added two Lake Meadow eggs, a 1/2 cup of full fat coconut milk, aluminum-free baking soda, sea salt and a little coconut flour and blended it all up until it was smooth.  A little coconut oil on the hot griddle and it was time to see if it worked.

plantain pancake cooking on griddle

the bubbles will tell you when it’s time to flip it over

One thing about non-traditional pancakes is they are sometimes tricky to flip. I waited for the classic signs of pancake flipping readiness….little bubbles that form all over the batter then pop and stay popped.  After one fail (still tasty, but not really a good pancake shape) I discovered I needed to be swift and confident making the metal spatula scoop and flip in one quick movement.  A few seconds to finish the other side and then onto the plate.  I used a 1/4 cup of batter per pancake and got about 8 pancakes. Slathered with some Kerrygold butter they didn’t need anything else in my opinion.  My husband enjoyed a little raw honey on the one I save for him. These are good hot or cold. I could see them used as a wrap for some cream cheese sprinkled with chopped walnuts, or maybe with a little sliced ham and Swiss.  I enjoyed them stacked on a plate hot off the griddle.

Plantain Pancakes (GF/DF)
Author: 
 
Naturally sweet these pancakes are high in protein, good fats and good carbs.
Ingredients
  • 1 ripe plantain
  • ½ cup coconut milk
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 2 eggs, preferably from pasture raised hens
  • 1 Tblsp coconut flour
  • coconut oil or butter for the griddle
  • any toppings such as butter, fresh berries, or raw honey
Instructions
  1. Preheat a griddle on medium-high heat.
  2. Peel the plantain, cut into chunks and place in a blender.
  3. Add the remaining ingredients into the blender and blend on high speed until smooth.
  4. Grease the griddle with a little coconut oil and pour the batter onto the hot griddle using approximately ¼ cup batter or less per pancake.
  5. Cook until bubbles appear on the batter that do not disappear when they pop.
  6. Quickly turn the pancakes over to finish cooking the other side, about 1 minute or less.
  7. Serve hot or cold with desired toppings.

 

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Going Gluten-free: Fad or Necessity?

Gluten Free

I went gluten-free a little over a year ago. More than one person thought I was crazy, but since then I no longer have brain fog (that feeling of rusty steel wool scratching around my head while I’m trying to think), bloating, heart palpitations, or dizziness after eating things like pancakes, French toast, and pizza.

I’ve heard gluten-free eating called a “fad”. One recent article in a well-known traditional foods journal called it a “gluten-free craze” that lacks common sense, hurts the wheat industry, and randomly condemns an entire food group. The article also came pretty close to accusing parents who put their children on gluten-free diets of committing dietary child abuse…..(read more here)

You can read the rest of this article at my GNOWFGLINS guest post! Please leave a comment on whether you agree or disagree, or where you are in your own gluten-free journey.

Bananas Foster Toby’s Corner Style

bananas foster title

Toby’s Corner was one of those “special occasion” places where you took someone you wanted to impress. It was a swanky restaurant in the historic district, the old Sun Center building, in downtown Gainesville, FL.  Since we were living on a beginning teacher’s salary and a graduate assistant stipend we didn’t eat there very often. But when we did we always ordered the Bananas Foster – it was their signature dessert prepared tableside with great panache. I waited for the perfect opportunity to get the recipe, all I had to do was pay attention when the waiter rolled the linen-covered cart up to the table to give us the show whose grand finale involved flaming the brandy for dramatic effect. Scribbled quickly on a scrap of paper from my purse I treasured that recipe and quickly transferred it to a notecard and stashed it in my recipe file. Now we could have that special dessert at home!

For those of you who’ve never had Bananas Foster it’s a warm caramel sauce with ripe bananas poured over vanilla ice cream for a hot-cold-creamy dessert sensation. I haven’t changed the recipe very much at all from the original, just tweaked the sweeteners so it doesn’t use quite so much refined sugar, so even if the restaurant isn’t there anymore you can still get a taste of what it was like when you make this dessert for you own special occasion. Much of the alcohol does burn off during preparation, but if you don’t want to use it then simply leave it out. The fresh orange and lemon still give it plenty of flavor. Serve this over homemade vanilla ice cream from our free ice cream e-book. To get your copy just click the link on the right hand side of this page, sign up for our newsletter, and we’ll send you the e-book with 10 delicious homemade ice cream recipes right away!

Bananas Foster Toby’s Corner Style

Have the ice cream portioned into four bowls and keep them chilled while you make the sauce. Melt together 3 Tablespoons each of butter, sucanat and real maple syrup in a wide, flat pan. Continue cooking and stirring until the mixture gets bubbly and thickens. Add the juice of 1/2 of an orange and 1/2 of a lemon plus 1/2 teaspoon of ground cinnamon. Stir and heat until bubbly again. Then add 3 Tablespoons each of Creme de Banana liqueur and brandy, flambe if desired, and then slip two bananas that have been peeled, sliced lengthwise and then again in crossways to form 8 total pieces into the warm caramel mixture. Coat the bananas with the sauce stirring to let them get warm, and then spoon the mixture over bowls of vanilla ice cream.

Bananas Foster
Author: 
Recipe type: dessert
Serves: 4
 
warm citrus infused caramel and bananas over vanilla ice cream
Ingredients
  • 3 Tablespoons butter
  • 3 Tablespoons sucanat
  • 3 Tablespoons real maple syrup
  • ½ orange
  • ½ lemon
  • ½ teaspoon ground cinnamon
  • 3 Tablespoons Creme de Banana Liqueur
  • 3 Tablespoons brandy
  • 2 ripe bananas, peeled and slice lengthwise and again across
  • 4 bowls vanilla ice cream
Instructions
  1. In a wide but somewhat deep pan (or a flambe pan), melt together the butter, sucanat and maple syrup stirring until melted and bubbly.
  2. Squeeze in the juice of half an orange and half a lemon, plus ½ tsp cinnamon stirring well.
  3. Return to bubbling.
  4. Add the banana liqueur and brandy (if desired) and flambe.
  5. Add the sliced bananas stirring to coat the bananas in the sauce as they warm.
  6. Divide the sauce between the bowls of ice cream and serve immediately.

 

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Let Us Not Grow Weary

I don’t think I’ve ever done this before, which is weird since that’s what most bloggers do all the time….   I had planned to sit down and finish a blog on SIBO (Small Intestine Bacterial Overgrowth), but I’m feeling prompted to just share with you what’s on my heart.  It has been a very draining couple of weeks. And it all seems to relate back to the fact that no matter how much I talk, no matter how much I tell people, however many blogs I write or classes I teach – I just can’t change anyone’s mind unless they are ready to be changed. It just isn’t in my power.

I would love to know how to inspire change in people who desperately need it. I’m so tired of seeing friends suffering with super heavy duty illnesses. I’m tired of seeing children suffering when they don’t have to. I’m weary of the news reports of all the anger and abuse, aching to see friends and children of friends burdened with depression.  One person I’ve been trying to talk to for three years, trying to share how they could change their diet and feel so much better, has now been diagnosed with cancer. Of course the children are devastated. So am I.

I want to help. I want to give people the tools to begin building a better life, better health, better mindset…. But I can’t do it by myself.

The contractor who redid our kitchen is back. He’s working on the kids’ bathroom now  (my daughter is so thankful, she can’t wait to have drawers that work again so she doesn’t have to share the only drawer with her brother).   So my contractor is wonderful, and he’s also a pastor at a little independent church a few miles away. He’s listening to me talk to him about one friend who has been sick for ever so long, who just can’t seem to catch a break, and he tells me that part of it is she hasn’t been set free spiritually. Her mind is still in chains so her body can’t heal. Ok, so my contractor isn’t a medical doctor, but he’s right.  And it explains a lot of why I can’t help some of these people, why I can’t do this by myself….

To put it another way “For as he thinketh in his heart, so is he: Eat and drink, saith he to thee; but his heart is not with thee.” Proverbs 23:7a. 

Whether or not someone attends one of my classes, or reads a blog, or says to me “I need to get healthy,” doesn’t matter. What does matter is what is in their heart, what is their desire, what is truly important to them.  No one is going to take this health journey and succeed unless they truly believe it. They must believe they can be healthier. They must believe they are worth the effort it will take. They must be strong enough to persevere when friends or family question them.  And it isn’t ever easy.

My friend, Brenda, was remarking to me today how it always seems that when someone decides to become a Christian, makes the commitment to a new life and a journey of spiritual healing, that obstacles seem to spring up out of nowhere to sidetrack them, bog them down, take away their enthusiasm.  The same can be said for someone beginning a physical healing journey as well.  And the solution for each is the same – it cannot be done with sheer willpower, it can only be done when you realize you cannot do it alone. Reaching out in prayer, diving into God’s word, fellowship with others on the same journey, meditating on the motivation and reasons you are making this effort to bring change to your life.

let us not grow wearyDo you ever grow weary? Do you ever feel like no one is listening? Is there someone in your life your would like to motivate, but can’t seem to get them to hear you? How have you handled this situation? How do you help people start a journey to better health? Share your comments and leave a reply.

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Save Money and Eat Well While Traveling

fort barrancas flag and cannon with titlesI’ve been working hard trying to restore my health – building my adrenals, healing my digestion, trying new exercises – and I didn’t want to wreck everything when we went on vacation. So I started planning ’cause that’s just what you have to do when you eat real food.  I mean really, I make a menu plan every week anyhow, so why not make one for traveling too? It keeps me on budget and keeps the family eating healthier food instead of last minute junk.

The plan was to be able to eat our own breakfast and lunch each day and eat out only for dinner.  I organized the meals, purchased the groceries and prepared some of the food ahead of time. I also had a special piece of equipment – a portable electric stove burner! This gadget is way cool, and I only just learned such a thing existed just a year or two ago. We bought one to electric stove burneruse for our Sunday School classroom kitchen, and then a friend of mine told me she bought one recently and used it to cook dinner in her hotel room for her daughter who is on a ketogenic diet for epilepsy. Brilliant! So we added the stove burner to the packing list along with our smallest cast iron skillet that just exactly fit the burner eye.  That meant we could have a hot breakfast every morning!

The days leading up to our trip made me feel like Ma Ingalls getting ready to go cross-country in her covered wagon.  The Ingalls family didn’t travel by interstate with exits leading to chain restaurants and fast-food drive thrus. But this also made me realize how crazy it is that if we wanted to be sure we were eating real food, even in this 21st century time of amazing technology, we still couldn’t count on finding it while on the road; and so we had to pack it with us just like the pioneers over a century ago. So I cooked and baked and planned and looked forward to a week of family fun without worrying about getting stomach aches, mood swings and depressed immune systems.

Breakfasts every day were pretty much the same – bacon, eggs and muffins, although I did use some Paleo vegetable pancakes to make myself a kind of breakfast sandwich that was super good – I heated up two of the pancakes in some of the bacon grease and filled them with a slice of bacon, a fried egg and some cheese slices – so delicious and way healthier than the fast food version!

Lunches were sandwiches for the kids, but hubby and I often split an avocado and topped it avocadoswith chicken salad or tuna. Everyone enjoyed fruit on the side and no one even asked me about dessert. (I think we are finally getting rid of the sweet tooth cravings, at least with the kids) In times past I would have made a couple dozen cookies or some other homemade sweet treat, but it wasn’t on the radar for this trip and I never got them made. Nobody seemed to care. In the evenings after our restaurant dinner, we occasionally stopped at a Publix and picked up a container of Talenti Chocolate Peanut Butter Cup gelato to take back to the hotel where we split it four ways, so we did get a little something special every now and then. :)

We spent our vacation in Florida’s panhandle so we were fortunate to get some terrific seafood for dinner! I tweeted two of the restaurants we liked the best – partly because the food was good, but also partly because they were able to cater to my need to be gluten free right now. (btw I’ve done a blog article for GNOWFGLINS about why I’m gluten free that is coming out in mid-September, I will try to link to it from here when it is published.)

Anymore we always travel with a cooler of some kind. I keep one like this in my car all the time just in case I need it. For the trip we took a larger hard-side cooler. We knew we would have access to ice every night at the hotel, but you can also get coolers that plug into your car and have their own refrigeration system.  I also packed a plastic storage bin with pantry items and the cooking equipment.

Foods I prepared ahead:

Chicken salad from a whole chicken, sandwich bread, two dozen GF muffins, and some Paleo-style pancakes/breads for myself (zucchini pancakes, sweet potato pancakes, coconut flatbread, sweet potato flatbread)

In the cooler:

A half-gallon of raw milk, kombucha, bacon, eggs, butter, mayonnaise, organic peanut butter, apples, raspberries, peaches, grapes broth, sliced nitrite-free ham, cheese, cut up carrots and celery, lemons, beet kvass, fermented pickles, lettuce, and yogurt.

In the storage bin:

The stove burner, skillet, knives, can opener, cheese slicer, kitchen shears, canned tuna, canned salmon, bananas, olive oil, non-GMO chips, muffins, avocadoes, sandwich bread, paper goods, and cutting board.

We managed to eat up nearly everything, I planned it out well enough that we only came home with a few eggs, some cheese and one muffin.  No one got sick and no one went hungry!  No one at any of the hotels said anything about cooking in the room. So I’m glad to have one more tool to use when we travel to keep our family well fed!

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Are We Genetically Modifying Ourselves?

genetically modifying ourselves titel

I remember way back in elementary school science class when the teacher handed out magnifying glasses and told us to look at the ends of our fingers to study our fingerprints. I remember the teacher had us draw the patterns we saw whether straight lines or wavy, circles or whorls. Then we took our magnifying glasses and looked at our neighbor’s fingers, and we looked at their pictures – I was so surprised to see that everyone was different.

As adults we understand no two people have the same fingerprints, it’s one of the many characteristics that makes us each unique. But now we have learned there is something else remarkable, something else about humans that is also unique to each individual – our microbiome.

The Microbiome

 

Did you know that within the digestive tract of each human being there is a little ecological community? Within each adult are three to four pounds of a highly organized micro-world of bacteria, yeasts and viruses that are so important and so vital to our health and well-being that if they were sterilized away we would probably die.  This micro-world is populated by three categories of creatures. The Essential or beneficial flora, the Opportunistic flora, and the Transitional flora. The Transitional flora come into our bodies every day riding on our food, in our beverages or on our hands and fingers, and usually they go right on through to exit without any trouble. The Essential/beneficial flora are the ones that live permanently within us.  We are born into this world as a blank slate and within the first 20 days of life we receive our first and most important colony of Essentials coming initially from the birth process and from breastfeeding. As we grow into adulthood this colony grows and changes depending on what happens to us, how we eat, stress, the places we live, go to school, work, and play. The third category, the Opportunistic flora – about 500 different species strong – just hang out waiting for an opportunity to stage a coup; they want to take over, but a healthy population of the Essentials keeps them under control…unless something happens.

What does a healthy microbiome do?

When we have a healthy microbiome we are naturally protected from all kinds of threats from the outside world. The healthy microbiome, like a burly offensive guard, can physically block invaders such as undigested food or toxins or even parasites from getting through to the rest of the body. The healthy microbiome, like a living pharmacy, can also make their own antibiotics, antifungals, antivirals and other specialized chemicals to aide the immune system. It can also neutralize toxins, chelate heavy metals and inactivate carcinogens. A healthy microbiome can even protect us from cancer.

What about an unhealthy microbiome?

If the Essentials grow weak or get damaged, the Opportunistic flora seizes the chance to take over. Candida, c. diff, salmonella and e. coli are all Opportunistic flora able to severely damage our bodies and even kill us when left uncontrolled. If we accidentally ingest something toxic the weak Essentials can’t do their job neutralizing it and we get poisoned. And then, if undigested food gets past and into the body we develop allergies and inflammation leading to serious disease. Without a healthy balanced and flourishing community of Essential flora the whole structure of our gut changes and we get sicker and sicker.

Gene Transfer and GMOs

Genes in our DNA are like computer programs for our cells, telling them what pattern to follow in order to replicate or make repairs.   In the 1950s scientists discovered that single-cell organisms like bacteria were able to share their genetic information (DNA) to other bacteria even when they weren’t related. This is called gene transfer.  Sharing genes with each other is how bacteria can quickly become resistant to anti-biotics. Scientists are now discovering that gene transfer can occur with organisms more complex than single-cell bacteria.

Genetically Modified Organisms (GMOs) are organisms that have artificially shared their genes via a laboratory process of Genetic Engineering. Read more about GMOs here. But since we know about gene transfer occurring in nature, we need to question the wisdom of Genetic Engineering. Tinkering with the genes of a corn plant doesn’t stop with the corn, it is altering a whole lot more in ways that biotech companies didn’t forsee.

A 2004 study showed that when humans ate genetically modified (GMO) foods the artificially created genes transferred into the Essential/beneficial bacteria of the gut and altered the character of the flora so that it couldn’t function normally.

GMOs and Superweeds

In a similar fashion we are now seeing gene transfer from genetically engineered crops like corn, soy, cotton and canola infecting the native plants surrounding the crop fields giving rise to superweeds that are highly resistant to chemical herbicides. Whether or not the biotech companies took these possibilities into consideration when they chose to release their creations into nature, we are now experiencing the consequences of their actions. The artificially engineered genes are now spreading among us and altering us on an intimate level as well as altering our environment.

How to Protect Your Microbiome

  • Avoiding GMO foods is one way to protect your microbiome from GMO gene transfer. You can learn more at the Institute for Responsible Technology’s site and get their shopping
    GMO verification

    look for this logo

    guide.

  • Eat plenty of fermented foods and beverages, especially if you have to take antibiotics. For some delicious fermented food recipes check here or here, or follow our Pinterest board on ferments.
  • Use filters for your water that remove chlorine.
  • Reduce your stress
  • Reduce your intake of sugar.

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Mud Cookies and Ice Cream Sandwiches (GF)

mud cookies title

So I’ve been teaching Sunday School for the past two years now. But this is Sunday School like you’ve never seen it. I have the coolest classroom – it’s a little cafe with a real kitchen area. We teach Bible stories and use hands-on cooking projects to cement the lesson in the kids’ minds and hearts (and stomachs!) This week we’ve been getting ready for a big Open House to show off all the neat classrooms and creative lessons being used to teach Jesus’ Love to these sweet kids. I’m going to do a cooking demo for the Open House – I’m making Mud Cookies. We used this recipe when we taught about the Miracles of Jesus. In chapter 9 of the New Testament book of John it tells how Jesus made mud with some dirt and saliva, and rubbed it over the eyes of a man who had been born blind. He then sent the man to wash it off in one of the city fountains. When the man washed off the mud he could see!

mud cookies

mud cookies

Our cookies start out looking like a bowl of lumpy mud. In fact they look pretty gross – you mix cocoa powder with egg whites which looks an awful lot like dirt and spit. But soon after stirring and stirring the batter gets shiny, then you drop spoonfuls onto a parchment paper and bake them. What you get are the most deep, dark chocolate cookies you can imagine!  My classroom recipe only makes 10 cookies because our little oven only holds that many, but you can easily double the recipe to make a bigger batch. And you will definitely want to do that because we discovered that these cookies make the perfect sandwich for homemade vanilla ice cream! Oh. My. Goodness. My son made the vanilla ice cream today from the Well Fed Family free ice cream ebook (have you gotten yours yet? sign up for the newsletter using the link on the right side of this website and we’ll send it to you for free!), we used these cookies to make ice cream sandwiches for dessert tonight. Perfect! They are just the right texture, just like those soft cookies that come with the eskimo pies from the ice cream truck. And oh so chocolatey!  What a perfect way to use up the egg whites leftover from making the ice cream!

Mud Cookies and Ice Cream Sandwiches

1/2 cup cocoa powder

1/3 cup egg whites (about 3)

1/2 cup organic sugar or honey

1/4 cup dark chocolate chips

1/2 teaspoon vanilla extract

pinch of sea salt

Mix everything together in a medium bowl. Use the honey if you don’t mind having a chewier cookie, the sugar will make it a little firmer but less nutritious. However these are dessert – so don’t feel like using honey means you can eat the whole batch yourself ;)   Drop by tablespoonfuls onto a parchment lined baking sheet. Bake at 350 for 8-10 minutes until they are dry on top to the touch but still springy. Cool on the baking sheet for a minute or two and then use a metal spatula to remove to a cooling rack. Use two cookies, flat sides together, with two tablespoonfuls of ice cream to make the sandwiches. Eat immediately or wrap in wax paper to freeze for later.

Mud Cookies and Ice Cream Sandwiches (GF)
Author: 
Recipe type: dessert
Serves: 5
 
Dark chocolate, gluten-free cookies bake up just right for using in ice cream sandwiches.
Ingredients
  • ½ cup cocoa powder
  • ⅓ cup egg whites (about 3)
  • ½ cup organic sugar or honey
  • ¼ cup dark chocolate chips
  • ½ teaspoon vanilla extract
  • pinch of sea salt
  • vanilla ice cream, homemade or good quality store bought
Instructions
  1. Preheat oven to 350 and line a baking sheet with parchment paper.
  2. Stir all of the ingredients together in a medium bowl.
  3. Use a heaping tablespoon of batter for each cookie spooned onto the parchment, leaving some space between the cookies.
  4. Bake for 8-10 minutes until the top is dry but still springy.
  5. Allow to cool on the parchment for a few minutes before using a metal spatula to remove to a cooling rack.
  6. To make sandwiches place one cookie flat side up on a plate.
  7. Spoon 2 Tablespoons of softened ice cream onto the cookie and top with the flat side of a second cookie.
  8. Press slightly to spread filling to the edges.
  9. Eat immediately, or if desired, wrap in wax paper and freeze to eat later.

 

mud cookies with homemade vanilla ice cream

mud cookies with homemade vanilla ice cream

I can definitely see these with variations. Maybe sub peppermint extract for the vanilla for mint chocolate mud cookies. Or use any of the other ice cream flavors in our free ice cream ebook, wow, how about peanut butter ice cream with these chocolate cookies! Leave a comment and let us hear your great flavor ideas! Pin for later or share on Facebook using the links above the blog.

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Thai Chicken Burgers with Lime Mayo and Snow Pea Slaw

thai chicken burgers with titleTo say my daughter loves this menu would be an understatement. Whenever she sees me meal planning she begs me to include these burgers. When she noticed me pulling out the recipe to blog she asked hopefully, “Can we have these tonight?” And I agree they are delicious. We’ve served them to company because even though it’s casual fare it’s still enough of a flavor carnival in your mouth you feel special just eating it.

A couple of notes about the ingredients:  Sriracha sauce is a very spicy Thai sauce made from hot chili peppers, vinegar and garlic. It’s easy enough to find in most grocery stores BUT it’s important to read the labels because most of them have chemical preservatives in them – don’t ask me why because there’s nothing in hot chilis, vinegar, garlic and salt that needs extra chemicals! So anyhow, look for a sauce without preservatives. Lee Kum Kee makes one and so does Shark Brand.  The red curry paste is another ingredient that needs label reading. Red curry paste should be just a mixture of flavorful herbs and spices including lemongrass, galangal, Kaffir lime, and chilies. But sometimes you will find msg or chemical preservatives, too. I like Thai Kitchen’s red curry paste, but I’ve read good things about Mae Ploy brand and both of those have good ingredients.

To get this all on the table at the same time here’s the order I do things:  First I mix up the Lime Mayo sauce and refrigerate it, then I mix up the slaw with the dressing and let it marinate. Then I like to get the burgers all mixed up and shaped into patties on a tray. The burgers will absorb all the flavorful ingredients as they sit. Lastly I slice up the sweet potatoes and get them into the oven so they will be done when the burgers are grilled. If you don’t want to heat the kitchen at all you can actually make the sweet potato fries on the grill, too, but you’ll need to get them started before the burgers since they take a little longer. Once the potatoes are going I grill the burgers. Poultry burgers must be fully-cooked, no medium or rare with these guys! I use an instant-read thermometer to check that they are done. A minimum of 165 degrees is recommended.

Lime Mayo

3/4 cup safflower mayonnaise (or homemade)

zest and juice of one lime

2 Tablespoons of Sriracha sauce (use less if you don’t like it hot)

Snow Pea Slaw

1 cup julienned snow peas

1 cup thinly sliced red cabbage

1 cup julienned bell peppers, use orange, red, or yellow for the prettiest salad

1 1/2 Tablespoons rice wine vinegar

1 Tablespoon sesame oil

1 Tablespoon sesame seeds, toasted

1 Tablespoon soy sauce

1 Tablespoon raw honey

Thai Chicken Burgers

2 pounds ground chicken (you can also use ground turkey or a mixture of both)

3 scallions, sliced thinly

2 Tablespoons soy sauce

2 Tablespoons raw honey

1 Tablespoon sesame oil

1 Tablespoon red curry paste

6 cloves garlic, pressed

Sweet Potato Fries

1 medium sweet potato per person

coconut oil

sea salt

For the Lime Mayo sauce:  Combine everything in a small bowl and set aside.

For the Slaw: Combine the vegetables, stir in the remaining ingredients and toss well to coat with the dressing. Set aside.

For the burgers: Combine the ground chicken, scallions, soy sauce, honey, sesame oil, curry paste and garlic mixing well in a large bowl. Divide the mixture into eight 4oz patties. Grill over medium-high heat about 4-5 minutes per side. Burgers are done when they reach an internal temperature of 165 degrees Fahrenheit.

For the sweet potato fries: Slice the sweet potatoes lengthwise into wedges about 3/4″ thick, at least 8 wedges per potato. Toss the slices with melted coconut oil and sprinkle liberally with sea salt. You can roast them in a cast iron or stoneware baking pan at 425 degrees for 25 minutes, or you can grill the wedges on a medium-high grill for about 12 minutes per side. If they begin to burn on the outside before they are tender in the middle, move them away from the direct heat and allow them to continue cooking.

Thai Chicken Burgers with Lime Mayo and Snow Pea Slaw
Author: 
Recipe type: menu
Cuisine: Thai-inspired
 
Thai flavors infuse the slaw, dressing and burgers for an explosion of flavor
Ingredients
  • ¾ cup safflower mayo
  • zest and juice of one lime
  • 2 Tablespoons Sriracha sauce
  • 1 cup julienne sliced snow peas
  • 1 cup julienne sliced orange, red or yellow bell peppers
  • 1 cup thinly slice red cabbage
  • 1½ Tablespoons rice wine vinegar
  • 1 Tablespoon sesame oil
  • 1 Tablespoon toasted sesame seeds
  • 1 Tablespoon soy sauce
  • 1 Tablespoon raw honey
  • 2 lbs ground chicken or turkey
  • 3 green onions thinly sliced
  • 2 Tablespoons soy sauce
  • 2 Tablespoons raw honey
  • 1 Tablespoon sesame oil
  • 1 Tablespoon red curry paste
  • 6 cloves garlic, pressed
  • sweet potatoes
  • coconut oil
  • sea salt
Instructions
  1. For the sauce: Combine the mayo, zest and juice, and Sriracha sauce in a bowl, set aside.
  2. For the slaw: Combine the snow peas, peppers, and cabbage in a bowl.
  3. Add the vinegar, sesame oil, sesame seeds, soy sauce and honey and toss well to combine making sure the dressing coats the vegetables.
  4. For the burgers: Combine the chicken with the green onoins, soy sauce, honey, sesame oil, curry paste and garlic in a large bowl.
  5. Use your hands to mix the meat and seasonings well.
  6. Shape into eight patties, 4oz each.
  7. Grill over medium-high heat until burgers reach an internal temperature of at least 165 degrees, about 4-5 minutes per side.
  8. For sweet potatoes: Slice potatoes lengthwise into ½" wedges, about 8 wedges per potato.
  9. Use one medium potato per person.
  10. Coat the slices with melted coconut oil and sea salt.
  11. Roast the potatoes in a 425 degree oven, or grill them over medium-high heat for about 25 minutes.

 

snow peas, red cabbage and peppers make colorful slaw

colorful snow pea slaw

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