Blonde Macaroons

Looking for a great gluten free, diary free cookie?  Well look no further, these little morsels are crispy on the outside and melt in your mouth delicious on the inside.

In my quest to find a healthier cookie I have resorted to pinterest and found a number of cookie recipes I have pinned but never tried.  So, this year I vow to start trying them out and find out if there are a hit or miss.  This one is definitely a hit and a keeper.

I found this delightful recipe for something called Detox Blonde Macaroons from a great blog The Detoxinista. As it contains some of my all time favorite ingredients and is wheat free, I knew I had to give this a try.

It is a fast and easy recipe and they are truly delicious.

You will need

• organic raw coconut butter (either bought or you can make your own
• organic unsweetened shredded coconut
• pure maple syrup
• vanilla extract
• pure almond extract
• sea salt

That's it. ( full recipe below)

Now let's get started.

If you are using bought coconut butter, you can simply put all the ingredients in a bowl.  However, if you are making your own coconut butter, you will need to make this first and then you can add the balance of the ingredients.

Mix well.  I used a hand held mixer and worked really good.  Make sure all ingredients are well incorporated.  Mixture will stick together.

Use a mini ice cream / cookie scoop to drop your macaroons onto parchment lined cookie sheet

Preheat your oven to 300F, and bake for 22-26 minutes.  

Remove from oven and let rest for another 25 minutes - trust me on this one, as they are very tender and will fall apart if you try to move them immediately.  Once rested your macaroons will be crisp on the outside, soft and buttery on the inside - very tender, delicious and addicting.

Full recipe from Detoxinista.com

Detox Blonde Macaroons

Author: Detoxinista.com

Serves: 2 dozen

These buttery macaroons are naturally sweetened and a guaranteed crowd-pleaser!

Ingredients

• 2⅔ cups shredded unsweetened coconut (or one cup coconut butter)
• 2 (additional) cups shredded unsweetened coconut
• ¾ cup pure maple syrup
• 1¼ tsp. vanilla extract
• ½ tsp. pure almond extract
• ¼ tsp. fine sea salt

Instructions

1. Begin by blending the 2⅔ cups of shredded unsweetened coconut in a food processor or blender, until you have a creamy coconut butter. (This takes a couple minutes in a blender, and up to 10 minutes in a food processor.) Be sure to scrape the sides a couple times, so that you have an even consistency. *If using store-bought coconut butter, move on to the next step.
2. Add in the rest of the ingredients and mix well with a spatula. The batter should be sticky and uniform.
3. Drop the batter by small rounded spoonfuls onto your dehydrator sheets. If you’re using the “oven method,” drop them onto a pan lined with a Silpat, or parchment paper.
4. Oven method: Preheat your oven to 300F, and bake macaroons for 22-26 minutes, watching closely so that they don’t burn. Macaroons will be crisp on the outside, soft and buttery on the inside, and very tender. Remove from the oven and allow to rest for an additional 25 minutes, so that they firm up. Place the macaroons in the fridge or freezer to “set” further, or serve immediately! (I personally like them best served at room temperature.)
5. Dehydrator Method: Dehydrate your macaroons at 145 degrees for the first hour, then reduce to 118 degrees (if you care to keep them raw) for up to 12 hours, periodically checking for crispness. They are ready when they are firm and crispy on the outside, but still tender on the inside. (If you’re impatient, dehydrate at 155F for 2-3 hours.)
6. Store macaroons in an air-tight container for up to 5 days. For a longer shelf-life, store them in the freezer–> they’ll last a LONG time in there!

Notes

Drizzle some melted dark chocolate on top to make these extra-decadent!

ZERO Carb Noodles - Can It Really Be True?

OMG!!  These are the best thing on earth!!  

Miracle Noodle - Shirataki Pasta

I came across the Miracle Noodle (Shirataki Noodles) when I was looking for low carb, wheat free noodles.  I was not sure exactly what they were but bought some to try.  These truly are a Miracle Noodle.  

I mean what else has:

• ZERO calories
• ZERO fats
• ZERO net carbohydrates
• ZERO sugars

And is good!

This is a true gem, and I am so glad I found these.  I use them in my stir fry, soups and with my favorite sauces.  Toss in veggies and diced cooked chicken breast - voila, a great tasting healthy low calorie, low fat, low carb meal.

Shirataki Noodles are made from a healthy natural fiber called glucomannan, which is a natural water soluble fiber with not fat sugar or starch.  

These are not new, Shirataki Noodles have been used for over 1000 years in Japan.  They have no real taste, and will take on the taste of whatever you cook them with making them very versatile.  A little chewy and the texture reminds me of a rice noodle or vermicelli noodles.

I highly recommend you try these noodles, I will be posting recipes soon so check back often.

As featured on Rachel Ray:

Miracle Shirataki Noodles. Buy Now and Get 10% Off! Coupon Code: AFF10

Now that's Creative!

Raspberry Almond Bars (Grain-free, Dairy-free)

This is one seriously addictive dessert.  I can not believe how good these are and there is no guilt factor with these, they are actually good for you. 

Wheat free and dairy free, made with almonds and coconut oil - all very healthy alternatives.

So glad I found this on Pinterest, original recipe from The Detoxinista

Raspberry Almond Bars (Grain-free, Dairy-free)

makes on 8"x8" pan

Ingredients:

Crust:

2 cups almond flour or almond meal

2 tablespoons Organic Extra Virgin Coconut Oil
1 tablespoon vanilla extract

1 tablespoon water

1/4 teaspoon sea salt

Filling:

10 oz. bag of frozen raspberries

1/2 cup pure maple syrup

1 teaspoon vanilla extract

Crumb Topping:

1 cup walnuts

1/2 cup unsweetened shredded coconut

2 tablespoons pure maple syrup

1 tablespoon coconut oil

1/4 teaspoon sea salt

1/4 teaspoon almond extract

Prepare the raspberry filling by heating the 1/2 cup maple syrup in a 1 1/2-quart saucepan over medium heat. Bring the maple syrup to a boil, then reduce the heat and allow to simmer for 5 minutes. Add the frozen raspberries and vanilla extract, and bring to a simmer again, allowing the mixture to cook for 15 minutes, until thick.

(Do not cook for longer than 15 minutes, or the pectin will break down and the sauce will not thicken properly.)

For the crust, preheat the oven to 350F and line an 8″ x 8″ baking dish with parchment paper, to prevent sticking. Combine all of the crust ingredients in a food processor, and process until the dough sticks together.

Press the dough into the bottom of the baking sheet, and bake for 12 minutes at 350F. Remove from the oven and allow to cool for 20 minutes.

Prepare the crumbly topping by combining the walnuts, coconut, maple syrup, coconut oil, sea salt and almond extract in a food processor, and process until sticky and crumbly, but still coarse in texture.

Spread the raspberry filling over the crust.  NOTE:  make sure both the raspberry filling and the crust are completely cooled

Then spread the crumbly topping over the raspberry layer.

Return to the oven for 15 minutes at 350F, or until the topping is lightly golden.

Allow to cool completely before cutting and serving. For best shelf life, store leftovers covered in the fridge for up to a week

You can gobble them up just as is, or try drizzling some chocolate over the top.

Or how about my famous coconut whip fruit dip for an extra special treat.

Now that's Creative!

Apple Crisp - Individual Servings

If you are like us you like your apple crisp nice and warm when you eat it.  I find that the left overs from a big dish warmed up the next day tends to over cook the apples and can get pretty mushy.

So I came up with a way to make individual servings.

This is perfect for me and my husband.  It is fast and easy and baked fresh - can't get any better than this.

I have make a few changes to the traditional recipe, as you will note there is no sugar or butter in this one.

Apple Crisp - Individual Servings

1 granny smith apple
1 teaspoon each of xylitol, coconut palm sugar, cinnamon and virgin coconut oil
1/3 cup oats
3 tablespoons melted virgin coconut oil
1 tablespoon each of xylitol, coconut palm sugar and cinnamon

Peel, core and cut up one granny smith apple and place in a single serving over proof dish.

Mix together 1 teaspoon each of xylitol, coconut palm sugar and cinnamon.
Toss with the apples to evenly distribute, then drizzle with 1 teaspoon melted virgin coconut oil.

Mix together the rest of the ingredients, oats, xylitol, coconut palm sugar, cinnamon and virgin coconut oil.

Place crumble on top of apples.

Bake for 30 minutes in a 350 degree oven.  I like to use my toaster oven for such small servings.

 And for an extra special treat top with a scoop of ice cream.

Enjoy!

This is a fairly healthy treat, using virgin coconut oil in place of butter makes this dairy free and an all around better fat to use.

 Replacing the brown sugar with a mix between xylitol and coconut palm sugar also provides a better choice and they are both low on the glycemic index and a good option for dibetics.

Now that's Creative!

Wheat Free Baked Scotch Eggs

Best every creation, Scotch Eggs........this is a perfect breakfast meal on the go or a great protein filled snack.  

Now this is not the traditional way of making Scotch Eggs, however, this is my adaptation to fit our lifestyle of eating healthier.  

So, give it a try I think you will like them.

Scotch Eggs - My Way - Wheat Free and Baked.

6 boiled eggs

1 package of lean ground pork (approx 500g)

1 egg (raw)

1 tablespoon worcestershire sauce

1 teaspoon Keens dry mustard

1 package of dry onion soup mix

1/2 teaspoon black pepper

1/4 cup parmesan cheese grated

Boil your 6 eggs ahead of time, so they have time to cool off before you peel them. 

Then in a large bowl, add the rest of the ingredients and mix well.

Peel your eggs.

Divide the sausage meat into 6 equal amounts and wrap up each egg.

I find it best to wet my hands a little bit with water and then flatten out one of the sausage portion, place the egg in the middle and form a ball around the egg.

You will want to make sure you seal the edges good as they can separate during baking.

Place the sausage wrapped eggs on a line baking sheet - you can use parchment paper or foil paper.

Bake at 350 for 45 minutes.

Let cool slightly - cut a serve.  Try them with a little HP Sauce - Simply Delicious!!

Now that's Creative!

Cilantro Lime White Bean Hummus

I have been coming across all sorts of different types of hummus recipes and finally had a go at something different.  Found this one at How Sweet It Is.

This is a great new one to try if you haven't already.  I love the hint of lime that you get, really makes you think of summer.  I also love the fact that this is such a health snack.

Cilantro Lime White Bean Hummus

1 can of white beans (cannellini) rinsed and drained
1 clove minced garlic
1/4 cup cilantro
1 teaspoon lime zest
1 tablespoon lime juice
1/3 cup EVOO (extra virgin olive oil)
salt and pepper to taste

Combine all ingredients in a food processor or blender and blend very well, until really creamy.

Season with salt and pepper to taste.  Cover and refrigerate for 1 hour.

Serve up as you would regular hummus, with pita bread or even better is pita chips!

Now that's Creative!

Ruth's Famous Salsa

To go along with the Tequila Lime Shrimp and Margaritas on Cinco de Mayo, I am making Ruth's Famous Salsa.  

This is so go and very addicting, but it is very healthy so eat away.

Ruth's Famous Salsa

4 large tomatoes

1 red onion

1 red pepper

1 yellow pepper

jalapenos (how ever much)

cilantro (usually 1 bunch)

(chop up all veg)

1 can of corn

1 can of black beans

1 can of chick peas

(wash before adding to veggies)

finish with

juice of two limes

extra virgin olive oil

Himalayan pink salt and fresh ground pepper

WARNING:   this exact recipe makes ALOT.

Chop veggies, tomatoes, red onion, red and yellow peppers, jalapenos and cilantro and toss together in a very large bowl.

Open canned corn, black beans and chick peas, rinse well and add to chopped veggies.  

 Juice two limes, and add to veggies along with EVOO, Himalayan pink crystal salt and fresh ground black pepper to taste.

Mix well and refrigerate for a few hours or even better overnight for the flavours to meld together.

Serve with lots of taco chips.

Now that's Creative!