Raspberry Coconut Macaroons {Grain-Free, Paleo}

If you've noticed a lack of new recipes on my blog lately it's because I have been working on a new design for my site! Luckily, I have an in-house computer expert (my husband) who has lead up the redesign. But like many projects, it turned out to be a little more time intensive than we originally thought! That being said the redesign is almost done and I'm excited to share it with you all. Thanks for reading and for your support/comments. I read every single one and it makes me happy when I can make gluten-free life a little more delicious for someone. 

Speaking of delicious, these fresh raspberry coconut macaroons are the perfect treat for Mother's Day. I get so excited this time of year when berries come back into the picture. I think fresh raspberries are the perfect tart addition to the otherwise very sweet coconut macaroon. And we all know how wonderfully fresh raspberries and dark chocolate pair, so these little beauties are just a match meant to be. 

I used unsweetened coconut for this recipe and sweetened it up myself with some honey. These are so delicious, you would never guess they are refined-sugar-free. I like just barely mixing the raspberries in once the coconut mixture is made so the macaroons have a swirled and almost confetti-like look to them. I made mine quite large so each one seemed more like an individual cookie. They would also be wonderful (maybe even better) smaller and more bite-sized for a party. As evidenced with this recipe, dipping things in chocolate is not one of my strengths. I found slattering a good spoonful of melted chocolate onto the bottom of each macaroon to be a great solution. These gluten-free and relatively guilt-free macaroons really are the perfect combination of flavors. They are sure to please the mother in your life!

Raspberry Coconut Macaroons

makes 16-20 depending on size

recipe inspired by smitten kitchen

3 1/4 cups unsweetened shredded coconut (about 9 oz.)

1 cup honey

1 teaspoon almond extract

1/2 teaspoon vanilla

pinch of salt

3 egg whites

1 cup unsweetened flaked coconut

1 pint of raspberries (about 1 1/4 cups)

1 1/2 cups dark chocolate chips

1. Preheat the oven to 325 F. Line 2 rimmed baking sheets with parchment paper and set aside.

2. Pulse the shredded coconut, honey, almond extract, vanilla, salt, and egg whites in the bowl of a food processor until a smooth paste forms. About 5 pulses.

3. Add the flaked coconut and raspberries and pulse once or twice so the raspberries are broken down but not fully incorporated.  Using a cookie scoop, scoop the mixture (getting some white and some pink in each ball) onto the lined baking sheets. 

4. Bake for 25-30 minutes, until the tops are nicely browned. Let the macaroons cool on the baking sheet for 10 minutes. 

5. Meanwhile, melt the chocolate on medium heat in the microwave or in a double boiler. Spoon a little chocolate onto the bottom of each macaroon and place back onto the parchment lined sheet. Put the macaroons in the refrigerator until the chocolate has cooled. Enjoy!

I love this sneaky little hand!

 This was totally a candidate shot when my 2-year-old 

couldn't resist watching me photography these anymore ;) 

Sweet and Spicy Pineapple Salmon

 I have been on a mission to learn how to prepare perfectly cooked salmon at home. I must say, I used to be intimidated by cooking fish. But it could not be easier! I've tried preparing salmon a number of different ways, and this sweet and spicy pineapple salmon is one of my favorites. I prefer salmon that has a slightly crispy crust. This salmon is cooked under the broiler to achieve just that, for a dinner that comes together in less than 30 minutes! My next goal is to perfect pan-frying salmon in ghee. I have dreams about my favorite salmon from one of our local restaurants that does just that. It seems like anything cooked in ghee automatically becomes the best thing ever.

When selecting salmon at the store, make sure you go for Wild Alaskan Salmon whenever possible. Wild Alaskan salmon is higher in omega-3 fatty acids than farmed salmon. Farmed salmon is also more likely to contain antibiotics, pesticides, and other ingredients you don't want to be eating. In this recipe, I think the sweet flavors from the pineapple and maple syrup, paired with the hint of cayenne pepper really compliment the salmon. My 2-year-old loves this, even with the spice! Although I'm pretty sure he would eat anything that is a vehicle for pineapple :)

Sweet and Spicy Pineapple Salmon
serves 4

For the marinade:
4 salmon fillets
1 tablespoon fresh ginger, peeled and grated
2 tablespoons lemon juice
2 tablespoons gluten-free soy sauce (or coconut aminos)
1/4 cup maple syrup (I use Grade B)

For the glaze:
1/4 cup maple syrup
1/4 teaspoon cayenne pepper

Other:
1/2 of a whole pineapple, peeled and cut into slices


1.  Mix together the ginger, lemon juice, soy sauce, and 1/4 cup maple syrup for the marinate. Pour over the salmon fillets in a shallow dish and let sit at room temperature for 15 minutes, turning half-way through.

2. Preheat the broiler with the rack in the top position. Mix together the remaining maple syrup and cayenne pepper for the glaze. Remove the salmon the marinate and pat dry with paper towels. Season lightly with salt. Place the salmon fillets and pineapple slices on a rimmed baking sheet.  Brush the salmon and pineapple with the glaze.

3. Broil until the salmon is cooked through, 8-11 minutes, brushing the pineapple and salmon with more glaze halfway through. Serve the salmon topped with the pineapple and lime wedges if desired. Enjoy!

*Note: If your salmon has skin on it, place it skin-side down on the baking sheet. The skin will come off nicely in one piece once it is cooked.

Butternut Squash Breakfast Bowls

Did you know women are supposed to have 7 servings of fruits and vegetables a day? Men are supposed to get 9 servings a day, but most Americans are lucky if they get 2-3. I know I certainly didn't get 7 full servings of fruits and vegetables in the past. But it is something I am trying to improve! There are tons of different food philosophies out there (paleo, vegan, SCD, GAPS, etc.), but eating a lot of fresh fruits and vegetables is something all diets seem to agree on. Even the most conservative of nutritionists will tell you 7-9 servings of fruits and vegetables a day is key. That term really should be rephrased to vegetables and fruits, as vegetables are the most important.

To be honest, since having to go gluten-free I have struggled to know what "diet" or way of eating I should follow. I know a gluten-free diet on its own is just not healthy. Replacing wheat crackers with highly processed white rice crackers isn't going to help. But are all grains really that harmful? Or is red meat really bad? Why don't Paleo people eat beans? Commercial dairy isn't actually good for you -what? These are all questions I've asked myself.

I think it is so important to choose our food carefully and give real thought to what we put in our bodies. If you think about it, we have 3 times a day where we can choose to make food our greatest medicine or greatest poison. I truly believe that!

After a ton of research on all these different diets, I have decided simply that all of our bodies are different. I think some people thrive on high protein diets, others can tolerate certain grains, etc. That being said I think the SAD (standard American diet) is a recipe for disaster for anyone. Unprocessed, whole foods, whatever they may be, are the best things to eat.

For me I have found that cutting out gluten (obviously) and most dairy has been very beneficial. I also only eat grains 2-3 times a week now. When I do, I try to soak them overnight. I also eat soaked and well-cooked beans on occasion. I have shifted my focus to eating a lot more fresh fruits and vegetables, healthy fats, and lean protein. I would say that 75% of what I eat follows a "true Paleo diet". But as for the other 25%, I'm not going to worry about it. I really don't like the term "diet". It makes you define yourself, so you feel guilty if you eat something that doesn't fit under than diet's umbrella.

I actually didn't mean for this post to turn into a long rant about my food philosophy. But I feels surprisingly good to write down a lot of the thoughts that have been racking my brain the past few months. I am definitely not an expert! But am happy to have found a way to eat that works for my body. Now onto the real reason you're here - the recipe!

These butternut squash bowls are so delicious and filling. I love keeping roasted butternut squash in the fridge so I can have this for a quick breakfast or snack. The butternut squash tastes amazing when it gets slightly caramelized through roasting. Adding a touch of maple syrup, coconut milk and cinnamon just puts it over the top. This is a great egg-free and vegan breakfast option! I definitely don't mind trying to pack more vegetables into my day when they taste as delicious as this.

Butternut Squash Breakfast Bowls
serves 2-3
recipe inspired by The Urban Poser

1 butternut squash

Desired Toppings:
Maple Syrup
Coconut Milk
Fresh Berries
Banana
Toasted Nuts
Shredded Coconut
Mini Chocolate Chips
Cinnamon

1. Preheat the oven to 350F. Slice the butternut squash in half and remove the seeds. Roast, flat-side down, for 45 minutes to an hour, until soft and carmelized.

2. Allow the squash to cool for a bit, then scoop out the flesh. (Note: I do this the night before then just heat up the squash in the microwave the next morning.)

3. Add the toppings of your choice! My favorite combination is maple syrup, coconut milk, cinnamon, and fresh berries. Enjoy!

The Best Chicken Fajitas

Today I am sharing one of my very favorite recipes with you! My sister-in-law made these chicken fajitas for us awhile back and they have become one of my go-to recipes. This is one of those recipes that is so delicious, it always gets passed to everyone you make them for. They are also incredibly easy to make, which is huge a plus.

The marinate for these fajitas has the perfect balance of flavors. It has a secret ingredient (gluten-free soy sauce) that nobody would ever suspect in a Mexican-style dish. I am crazy about peppers and onions, so I have long been a fajita-lover. The peppers and onions in this dish soak up those wonderful flavors from the marinated chicken which is divine.

I remember when I first found out I had to eat gluten-free, a friend of mine who's husband also has to eat gluten-free told me that they eat a lot of Mexican food. Mexican food really is great as most of it is naturally gluten-free! I have always preferred corn tortillas to flour and they are pretty interchangeable.

I love serving these fajitas with avocado and crumbled feta cheese. Feta cheese reminds me of the popular Mexican cheese queso fresco that I love, but I always seem to have feta on hand. These fajitas would really be great with any of your favorite toppings though! Enjoy!

The Best Chicken Fajitas 
serves 4

For the Marinade:
1/4 cup gluten-free soy sauce (can sub coconut aminos)
1/4 cup oil
1/4 cup brown sugar (or sweetener of choice) 
2 tablespoons lime juice
2 tablespoons white vinegar 
3 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon pepper
1 teaspoon chili powder
1 teaspoon cumin

For the Fajitas:
3 boneless, skinless chicken breasts, sliced into thin strips
1/2 large red onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium red pepper, thinly sliced
2 medium tomatoes, chopped

1. Mix all the ingredients for the marinate together in a large ziploc bag or shallow dish. Add the sliced chicken and mix to coat it evenly. Marinate for at least 1 hour or up to 12 hours.

2. Heat a large skillet with 1 tablespoon of oil. Add the chicken and all the marinate to the skillet and sautee for 3-4 minutes, bringing the sauce to a full boil.

3. Add the sliced onions, peppers, and tomatoes and cook until they are just tender.

4. Serve on corn tortillas with your favorite toppings. My favorite toppings are avocado, feta cheese (or queso fresco), and salsa. Enjoy!

Roasted Carrot Ginger Soup

This soup is the perfect thing to eat in March. It's not quite full swing for spring vegetables and I haven't fully moved on from winter root vegetables. Carrots always remind me of Easter as well. I am so ready for it to be spring! This winter has been very cold and snowy for so many, ourselves included. I love seasons, but the end of winter really has a tendency to drag on. That being said this carrot soup warmed us up on a snowy March day. And that bright orange color makes me swoon!

This soup is so easy, but absolutely delicious. It has simple flavors and ingredients done right, which is my favorite kind of recipe. The ginger flavor isn't overpowering at all and it was great for my 2-year-old. It seems like I always have extra carrots laying around my fridge. This is a great recipe for using them up! I like making soups like this at the beginning of the week and having them in my fridge for lunch or a snack throughout the week.

The outcome of this soup is highly dependent on a quality vegetable or chicken stock. I used the organic chicken stock in the green boxes from Costco and it is delicious! Just make sure you don't use one that is high in sodium, or you will have a very salty soup! We served this for dinner with a chickpea flatbread and a simple salad and it was heavenly. I hope you enjoy it as much as we did!
Roasted Carrot Ginger Soup
serves 4
recipe adapted from Food 52

6-8 large carrots, chopped into 1-inch pieces (about 1 3/4 pounds)
1/2 large sweet onion, finely chopped
2 cloves garlic, minced
6 cups vegetable or chicken stock (good quality, not too high in sodium - I use the organic chicken stock from Costco)
1 piece ginger, an inch long, peeled
3 sprigs thyme
Olive Oil
Salt
Pepper

1. Preheat the oven to 400F. Toss the chopped carrots with 1 1/2 tablespoons olive oil and sprinkle generously with salt and pepper, about 1/2 teaspoon each. Roast the carrots for 25-30 minutes, until fork tender.

2. Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Add the stock, ginger, and thyme and bring to a boil. Reduce to a simmer and continue to cook for about 20 minutes, until the carrots are done roasting. 

3. Add the roasted carrots to the broth and continue to cook for 10 minutes. Remove the ginger and thyme spriggs. Puree the soup with an immersion or standard blender until smooth. Season to taste with salt and pepper. Enjoy!

"Corn" Bread {with Almond & Coconut Flour}

I have always loved corn bread! I keep wanting to type write corned-bread after seeing so many St. Patrick's day recipes this weekend. This "corn" bread has made my grain-free baking dreams come true! It surprisingly tastes a lot like "real" corn bread because of a secret ingredient that gives it a little crunch - coarsely ground cashews. This cornbread reminds me of the sweet, cake-like kind. I'm sure I will be experimenting more with this to see if I can replicate the more coarse and savory kind. I love both varieties of cornbread, but the cake-like kind is my favorite. So I am very pleased for now!

I think flaxseed gives things a nice toasty taste that really works well in this recipe. This bread is a welcome new accompaniment for some of my favortie late-winter soups and stews. It is so great to find ways to make things that I love, in a much healthier way. I think delicious food and eating brings so much joy to life. Sometimes it really is the simple things. Like having a warm piece of cornbread with dinner!

"Corn" Bread {with Almond & Coconut Flour}
recipe adapted from and inspired by Comfy Belly

1/4 cup cashews
1/2 cup almond flour
1/4 cup + 1 tablespoon coconut flour
1 tablespoon ground flax seeds
1/4 teaspoon salt
1/4 teaspoon baking soda
3 eggs
3 tablespoons melted butter (or coconut oil)
2 tablespoons honey
1/2 cup almond milk (or milk of choice)

1. Preheat the oven to 350F. Grease an 8x8 inch baking pan. To make thicker bread, you use a loaf pan or double the recipe. Pulse the cashews in a food processor or blender until they are the size of coarse sand, set aside (you could also chop finely with a knife).

2. Using a hand or stand mixer, combine the almond flour, coconut flour, flax, salt, and baking soda. Add the eggs, butter, honey, and almond milk and mix thoroughly, until well-combined. Stir in the chopped cashews.

3. Spread the batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 5 minutes. Transfer to a wire rack and cool completely. Enjoy!

Double Chocolate Peanut Butter Cookies {with Almond Flour}

I am completely convinced that cookies made with almond flour are even more delicious that cookies made with standard wheat flour. Such was the case with my chocolate chip cookies, snickerdoodles, and now these amazing double chocolate peanut butter cookies! Almond flour cookies always turn out moist and soft without being doughy. 

The chocolate base for this cookie is divine! If you prefer not to eat peanuts you can easily substitute the peanut butter for almond butter. You can also omit the peanut butter cups or swap them out for chopped nuts. These cookies are definitely too rich to be considered Paleo - but with those substitutions they will be a little bit closer ;)

I have only been baking grain-free for about 6 months now, but I have to say that I love it! I have celiac disease (as of August 2012), so obviously I'm never going back to eating gluten. But there are so many great options out there, I don't feel deprived at all! It seems that everyone always has low expectations for gluten-free baked goods. So when I say that these are not only gluten-free but GRAIN-free it blows people's minds. I agree that many pre-packaged, commerical, gluten-free products just aren't very good. Plus those commercial products are usually full of sugar and white rice flour - 2 things that are absolutely not good for you! People have been baking with almond flour, on the other hand, for centuries (think macaroons, marzipan, nougat). I think it is the way to go it you have to eat gluten-free. I am also loving coconut flour and will be sharing more nut-free recipes with you soon.  I hope you enjoy these cookies as much as we did!

Double Chocolate Peanut Butter Cookies {with Almond Flour}
makes about 2 dozen cookies

1/4 cup butter, softened
1/4 cup coconut oil
1/2 cup smooth peanut butter
3/4 cup brown sugar (or coconut palm sugar)
2 teaspoons vanilla extract
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cocoa powder
2 1/2 cups blanched almond flour (see note below)
1 cups chocolate chips (Enjoy Life brand is dairy-free)
2/3 cup peanut butter cups, chopped (I used the Trader Joe's Dark Chocolate kind)

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. In the bowl of a stand mixer, cream together the butter, coconut oil, peanut butter, and brown sugar. Add the vanilla and eggs, mixing until incorporated. 

3. Mix in the baking soda and salt. Mix in the cocoa powder until well-incorporated. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and peanut butter cups with a wooden spoon.

2. Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool slightly and enjoy!

*You can use almond meal in place of blanched almond flour for this recipe with great results!

*To make these cookies paleo you can easily substitute almond butter and leave out the peanut butter cups

You might also like my:
Almond Flour Chocolate Chip Cookies 
Almond Flour Snickerdoodles