2 Quick and Easy Recipes: Almond Butter and Sweet Potato & Banana Cookies

You know when you finally try something you've been thinking about for a while and you say to yourself, "that was so easy, why haven't I done this sooner!" Well that's what happened to me when I finally made my own Almond Butter. Not only is it super easy but it so much cheaper to just make your own.

The second recipe I will share was adapted from Pure Fresh Daily Blog, so thank you for that!

Here are your recipes!

Almond Butter

Ingredients:

2 Cups Raw Almonds
2-3 Tbsp Almond Oil
2 tsp Cinnamon
1 tsp Vanilla extract

Preparation:

In a large skillet, roast almonds over low heat, stirring occasionally, almonds are done when half are browned and become fragrant. Remove from heat and allow to cool for 10 mins. Put almonds in food processor and process until almonds become almost paste- like, this can take up to 15 mins. Continue to process and add Almond oil 1 Tbsp at a time until almonds are desired texture/ creaminess. Add in vanilla extract and cinnamon. Store in glass jar and enjoy!

So stinkin' simple!


Sweet Potato and Banana Chocolate Chip Cookies

Ingredients:
1 1/2 cups Sweet Potato (2 med sweet potatoes)- mashed
1 ripe Banana- mashed
2 Eggs
3 Tbsp Coconut Oil or Ghee or butter- melted
2 Tbsp Vanilla Extract
1/2 cup Coconut Flour
1/4 cup Maple Sugar or Raw Coconut Sugar
1 tsp Baking Powder
1/2 tsp Salt (optional)
1/2 tsp Cinnamon
1/2 cup Chocolate Chips (Enjoy Life brand)

Preparation:
Peel and chop sweet potatoes and steam 15-20 mins, they are done when you can easily slide a fork in them. Mash and allow to cool 15 mins in refrigerator. Mash ripe banana into sweet potato mixture. While sweet potato and banana mixture are cooling, preheat oven to 350 degrees and line a baking sheet with parchment paper. Combine and sift coconut flour, baking powder, salt and cinnamon in a bowl and set aside. Crack eggs in a bowl and mix with hand mixer or kitchen mixer for 1 minute. Add sweet potato banana mixture, coconut oil, and vanilla and mix. Add sifted dry ingredients and mix to combine, add chocolate chips and mix. Using a small scoop or ice cream scooper arrange cookie dough on sheet, you will need to lightly press down on the scoops to form cookies, or they will come out as balls instead of the flat cookie shape. Cook in oven for 30 mins. Allow to cool for 10 mins and enjoy. Serve with your favorite ice cream, some homemade coconut whip cream or alone and ENJOY!

It may seem like a lot of steps but really it is so easy. I highly suggest buying a big bag of coconut flour on Amazon. Its amazing how long it will be before you need more and its cheaper.

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Zoodles Medley

Yes I know it's been a while since I posted, I got busy which lead to me not cooking anything new, just recycling old recipes; I apologize, lets move on shall we.

You don't have to be a fancy chef to make a creative, fantastic, healthy meal, you can simply make one by looking at what you have already in your refrigerator and maybe a handy kitchen utensil. This recipe is something I whipped up using left over vegetables that had about a day or two left and looking at some pictures from some of my favorite cookbooks. It can be served as a vegetarian meal (yep, I said the 'V' word) or you can throw in some left over chicken, turkey or fish for a fantastic light but filling meal. It does require on of my FAVORITE kitchen utensils, a vegetable spiralizer, I strongly urge everyone to go on Amazon and buy one NOW, prices range but I got the $20 one and its great and well worth the money!


OK...On to the recipe!

Zoodles Medley

Serves 1- because sometimes you only need to cook for yourself

Ingredients:
1/2 zucchini- spiralized- If you don't have this just chop up your zucchini
2 Carrots- spiralized- or you can use a vegetable peeler
2 1/2 cups (or more) of chopped left-over veggies- Here's what I had:
1/2 cup yellow squash- chopped
1/2 cup broccolini- chopped
1/2 cup cherry tomatoes- halved
1 cup Brussels Sprouts- chopped
1 clove garlic- minced (smallest chop)
1 cup left over cooked chicken- chopped
1/2 cup left over Organic white rice- Add for athletes or after intense workout like Crossfit.
2 Tbls. Balsamic Vinegar

Preparation:
In a medium saute pan, heat cooking oil over med heat (butter, coconut oil, bacon fat).
Saute garlic (careful not to burn), Brussels, broccolini, squash, carrot and zucchini noodles for about 5 mins, stirring occasionally until vegetables start to soften and garlic becomes fragrant.
Add tomatoes, balsamic vinegar and (if using) left over cooked meat and toss to combine. Continue to cook until meat is warm or tomatoes start to soften about 3 more mins.
Remove from heat, pour into bowl and season with salt and pepper and drizzle a little EVOO on top.
Enjoy!

Don't be afraid to throw in a handful of almond slivers or chopped nuts for some texture!

Even if you are using different vegetables the formula is still the same. You want to add the hardest vegetables to a hot pan and let them begin to soften and then add your more delicate vegetables (spinach, tomatoes, bok choy) You will want to add the EVOO at the end and never use it to cook with. EVOO is highly unstable and oxidizes under heat so its best used as finishing oil or salad dressing.

BONUS!!
Want a quick and easy, healthy dessert!
Besides a giant glass of Vino, take an Apple- I like Granny Smith
Cut it in to quarter inch slices and place on a plate. Drizzle some warmed Almond Butter on top.
Add Ons-
Melt some dark chocolate (70% or higher) and drizzle that on top also- maybe even put a few extra un-melted chunks on there
Top with some Almond slices or slivers.
Use Coconut Butter instead of Almond and Chocolate.

Try different combo's all of them are good and satisfying and healthy- as long as you don't put a whole jar of Almond Butter- try to keep it to a couple tablespoons.

Sorry I don't have a picture of this, when I make it I have a one- track mind that looks something like this....



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Walker and Ross getting down!

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Blueberry Cobbler with Caramelized Peaches and Whipped Cream

You've asked me to post a Paleo treat from the beginning of my blog, I was hesitant at first because I want everyone to understand that these treats are just that, a treat, and should not be eaten regularly. This is a great dessert for a summer evening dinner party. It can be made ahead of time and reheated before serving. I would suggest making the whipped coconut cream right before serving. That way, it's light and fluffy! You can also change out the fruit to whatever is seasonal. I've adapted this recipe from a new cookbook I bought, "Gather" by Hayley Mason and Bill Staley. Pick it up ASAP, it's awesome!! I want to make everything in this book like right now!!

** Remember, if you are doing a Sugar detox or Paleo challenge, this is not an approved recipe so wait till your done then enjoy! **

Blueberry Cobbler- Serves 8-ish

Ingredients:
1 1/2 cups Almond Flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Zest of half a lemon
2 eggs
2 teaspoons pure vanilla extract
1/2 cup Grade B Maple Syrup
2 tablespoons butter, melted
12 ounces fresh blueberries

Preparation:

Preheat oven to 350 degrees. In a medium size mixing bowl combine almond flour, salt, baking soda, and lemon zest.

In a small mixing bowl, combine eggs, vanilla extract, maple syrup and butter with a hand mixer until smooth. (Or you can use a whisk and get a good arm workout).

Pour wet ingredients into dry ingredients and mix until smooth. Add the blueberries to the center of the mixture and then gently fold in the blueberries.

Pour batter into slightly greased 9x9 baking dish (I used coconut oil to grease the dish). Cover and bake for 50 mins.

Use a small kitchen torch or Broil at 500 for 5 mins until brown on top before serving.

** To re-heat, place in over at 350 degrees for 20 mins then turn oven up to broil at 500 degrees for 5 mins. Or use your small kitchen torch to brown the top.

Caramelized Peaches

Ingredients:
2 medium sized ripe peaches
1 tablespoon butter
1-2 tablespoons Maple Sugar- or other paleo approved sweetener.

Preparation:

Slice up peaches.

Heat a medium saute pan to medium heat. Add butter first and then the peaches.

Stir occasionally to melt butter over peaches and sprinkle maple sugar over top.
Lower heat to med-low and cook till soft, about 15 mins.

Pour peaches over top of cobbler.

Whipped Coconut Milk

1 -2 cans Full Fat Coconut Milk (from the can)

This is the easiest recipe EVER!! All you do is put the cans in the refrigerator for minimum of 5 hours before using. I pretty much always keep a can of coconut milk in my refrigerator for this purpose.

DO NOT SHAKE THE CAN!

Scoop the coconut cream out of the top of the can (about the top 1/3 to 1/2 off the can) You don't want the watery part.

Put into either a mixing bowl attached to a standing mixer or a regular mixing bowl.

For stand up mixer and hand mixer: Mix on high for 3-5 mins.
**Mixing by hand may be a little tricky but just keep whisking till the cream gets light and fluffy.

Put a dollop on top of each serving of blueberry cobbler.

Sorry I don't have more picture of this process, next time I make it I will update this!

Enjoy!!!

I know this may look like a lot of work, but its not, trust me, it's super easy!!!