Larabars

I fell in love with Larabars sometime ago. They are expensive in this state of Alaska though. Sometimes I can get them on sale 4 for $5 but that is rare. I searched the net after eating a Pecan Pie bar knowing that I needed them more often than money would allow. Since I buy my dates and nuts at Costco I am sure my cost of making them is much, much less expensive than $1.25 a piece. Happy day! I don't have pictures for these recipes because #1. they don't last very long around this household and #2. larabars aren't really that pretty. I mean, they taste amazing but they just really aren't that pretty. Here are four recipes that I have come up with. The first two are tried and true. The other two I haven't tried yet but the measurements seem exact for yummy goodness and I will be trying them soon.

CHOCOLATE CHIP COOKIE DOUGH BAR
2 C raw cashews
12 medjool dates, pitted
1/2 c mini chocolate chips (the Enjoy Life brand is really good)
1/2 tsp salt

Blend in a food processor until it sticks together. Press in an 8x8 pan and the cut into bars. I store them in the fridge.

PECAN PIE BAR
1 C almonds
1 C pecans
12 dates, pitted
pinch of salt (optional)

In food processor blend the nuts until fine. Add the dates until it starts to stick together. Press in 8x8 pan. Cut into bars. Enjoy!

BANANA BREAD BAR
2 c. almonds
1 ripe banana
10-12 medjool dates, pitted

Process the nuts until fine. Add the banana and dates until it sticks together. Press in an 8x8 pan. Store in fridge.

COCONUT CREAM PIE BAR
1/2 c almonds
1/2 c cashews
1 c coconut
12 dates
2 tsp coconut oil

Process nuts until fine. Add the coconut and pulse. Add the dates and coconut oil and process until it sticks together. Press in an 8x8 pan. Cut into bars. Enjoy!

Thai Curry Chicken

I may have died and gone to heaven! This is so incredibly good. Must make. Again and again and again.

Thai Curry Chicken

Ingredients (Serves 4 people):

• 1 pound boneless, skinless chicken thighs
• ½ teaspoon kosher salt
• freshly ground black pepper
• 1 tablespoon coconut oil or fat of choice
• 1 small onion, chopped medium
• 2 tablespoons red or green Thai curry paste (whichever color you prefer)
• 2 cup full-fat coconut milk
• 1 C chopped broccoli
• 1 C chopped zucchini
• 1 C chopped mushrooms
• 1 carrot, grated
• ¼ cup cilantro, chopped

Instructions:

Cut the chicken into medium-sized chunks and season with salt and pepper.

Heat the coconut oil over medium heat in a medium saucepan.

When the oil is shimmering, brown the chicken…

and transfer to a separate plate.

Add the onions to the saucepan and sauté until translucent.

Return the chicken and juices to the pot, and add the curry paste to taste.

If you don’t like spicy, just use 1 tablespoon.

Stir-fry until you can smell the rich aroma of toasted spices.Pour in the coconut milk…and toss in the veggies.

Raise the heat to high and bring the contents of the pot to a boil. Then, turn the heat down to medium-low and simmer the curry for 5 minutes or until the veggies are cooked through and the flavors meld. Taste for seasoning and adjust as needed. Add the cilantro.

You can serve over rice or eat like a soup. Seriously so good! 

Honey Brownies- SUCCESS!!! Finally!

I don't like cakey brownies. As a result I have gone through several different recipes for brownies made with honey with out any success. Oh, if I wasn't so picky! I found one and tried to once. Failure- I accidentally added baking soda AND baking powder when I was supposed to just add powder. Second try- increased flour and did not use baking soda. Almost but not quite what I was looking for. Third try- now this says something because I NEVER try a recipe three times. This time I changed the amounts of honey and maple syrup and PERFECTION! Even my husband who has not truly embraced the no sugar lifestyle I have introduced said they were really good and he ate several. Hooray! I will count that as success. I frosted them with this chocolate frosting- HERE.

Chewy Honey Brownies
Cream together:
1/2 C butter
1/2 C honey
1/2 C maple syrup- the REAL kind!
Add in:
1 egg
1 tsp vanilla
Stir in:
1/2 C flour
1/3 C cocoa
1/4 tsp baking powder
1/4 tsp salt

Preheat oven to 350°.
Grease an 8x8 in pan. Pour the batter mix into it. Bake for 20-25 minutes. The top will be glossy.
Frost when cool and enjoy healthy, yummy, chocolatey goodness.

Peanut Butter Popcorn with Honey

Yesterday was a peanut butter popcorn kind of day, but my other recipe calls for marshmallows and brown sugar which we are trying to avoid at all costs on this side of the world. I wondered if I could find some way to make it with honey. Well, where there is a will there is ALWAYS a way. This popcorn was so good and it made A LOT but it was all gone with in just a few hours of me making it. Perfect substitute for what we loved before!

Peanut Butter Popcorn with Honey

1 1/2 C honey
1 1/2 C peanut butter
3 T butter
1 1/2 tsp vanilla
1 C unpopped popcorn kernels

Pop the popcorn. This makes a lot of popcorn. We filled up two very large bowls.
In a saucepan heat the honey, peanut butter and butter until it is smooth and runny.
Remove from the heat and add the vanilla.
Drizzle the peanut butter mixture over the popped corn. Stir to coat.
Enjoy!

100% Whole Wheat Cinnamon Rolls with NO REFINED SUGARS!!!

Our no sugar experiment is going along really, really well. I actually don't even miss it and why would I when I am figuring out how to make the things I love refined sugar free? Today my daughter requested cinnamon rolls. I knew this one was going to be a little more complicated to pull off. I did some internet searching and compiled a few ideas and then came up with this gem. They turned out so good. To someone with a palate that is used to processed foods it might not taste as amazing as it did to us. How glad I am that I don't have to worry about that!

100% Whole Wheat Cinnamon Rolls with Cream Cheese icing
Dough-
3/4 C warm water
1/4 C honey
1/4 C applesauce
1/4 C olive oil
1/2 T yeast
1 T vital wheat gluten
1/2 tsp salt
5-6 C whole wheat flour

Filling-
10 mejool dates, pitted (equals 1 C)
1/4 C maple syrup
1 T cinnamon
3 T coconut oil, melted
1/2 C pecans, chopped (opt)

Cream Cheese Icing-
4 oz cream cheese
1/4 C butter, melted
1/4 C honey
1/4 C maple syrup
1 tsp vanilla
2 T heavy cream

For the dough- Put all ingredients into a bread machine on dough cycle and let it work it's magic.

For the Filling- Put the ingredients in a food processor and process until it is a paste. There will be some date chunks in it and that is okay.

Once the dough has run through the dough cycle turn it out onto the counter and roll it out into a large rectangle. Spread the date mixture on to it making sure to get it out to the sides. Sprinkle nuts on top of that if you are including those. Roll the dough up and cut into 8 large cinnamon rolls. Place on a cookie sheet to rise in a warm place until double.

While the rolls are rising prepare the icing. In a bowl beat the cream cheese until smooth- this is important! You don't want clumpy icing. Then add the other ingredients mixing well after each addition.

Bake the rolls at 350 degrees for about 20 minutes. Let cool a little before icing. And ENJOY!!!

Vanilla Almond Snackaroos

This weekend we were in Anchorage and went to Natural Pantry to see what fun stuff they had there. It was all really fun. There was a lot of real food there which was nice but the prices were outrageous. Seriously outrageous. Regardless of that we did pick up a few things. My husband got okra chips which were very interesting. We also left the store with Banana Coconut Snakaroos by Laughing Giraffe Organics. We immediately fell in love with them. Such a good, whole food that was perfect for a snack. The only problem was the price. After some internet searching I put together a recipe and tried it out today. This one is minus the banana but I will put the banana in next time I make them. They turned out perfectly!

Vanilla Almond Snackaroos

3 C unsweetened coconut
1 C whole almonds
1/4 C coconut oil
1 C honey- Here is where I will add the banana next time. Maybe 1/2 C banana, 1/2 C honey
1 tsp vanilla
1/4 tsp kosher salt

In a food processor add the almonds and process until it is almost a flour consistency. In a bowl combine all the ingredients mixing until it is well incorporated. Using a cookie scoop shape them into half balls and place on a cookie sheet.

At this point I just have them sitting on the counter to dry out. I tried baking a batch of them but the honey ran everywhere and they did not stay together. Just leaving them out on the counter seems to be working very well.

Frosted Chocolate Cake Heaven

I am currently on day 27 of no refined sugars. It has been challenging at times. My husband has been asking for me to make his favorite chocolate cake and I have hesitated for days. How could I make a version that would work for me and him and all our kids. I told him I would do it today but that I was going to experiment. What resulted was seriously heaven in cake form. I don't know if it's because I haven't had treats like this in so long or because this seriously tasted so amazing but it was the best chocolate cake I think I have ever had. With a maple syrup and honey mixture for the sugar and whole wheat flour the combination filled my unresistable desire for something that was so good but that would not derail my efforts. I will probably dream about this one for a little while.

Frosted Chocolate Cake Heaven
1 C 100% maple syrup
1 C honey
1 3/4 C whole wheat flour
3/4 C cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 C milk
1/2 C olive oil
2 tsp vanilla

Preheat the oven to 350 degrees.
Grease and flour two 9 in round cake pans.
Combine the dry ingredients and mix. Add the wet ingredients and make sure they are mixed well. This mixture will be VERY runny. 
Pour in to the prepared pans and bake for 30-35 minutes
Take the cake from the oven and cool completely before frosting. 

To prepare the frosting.

Chocolate Frosting
2/3 c butter, softened
2/3 C coconut oil
1/2 C honey
6 T cocoa
2 tsp vanilla

Mix all ingredients in a mixer until light and fluffy and then put in the fridge to chill until the cake is done and chilled.

Whole Wheat Spelt Pumpkin Muffins

Along with my no sugar-ness I have decided to slowly take it out of my childrens diets too- as best I can anyway. This morning I wanted to make muffins. Our normal banana muffins are FULL of sugar. I mean, we are talking 2 cups of sugar! I made this recipe before but didn't think it was welcomed much. However, that was in a day when sugar was still a BIG part of our every day.This morning when I made them I turned around and when I turned back all 12 were completely gone. I'll call that success and use it more often!

Whole Wheat Spelt Pumpkin Muffins
1 C whole wheat flour
1/2 C spelt flour
1 T pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 eggs
1/2 C honey
1/4 C buttermilk
1/3 C melted butter
1 C pumpkin puree

Preheat oven to 350 degrees
Mix together flours, pie spice, soda, powder and salt. Make a well in the center and all the other ingredients. Mix together until well combined.
Scoop into 12 muffin wells with liners and bake for 20 minutes.
You could also add chocolate chips if you like that sort of thing.

Enjoy! 


Whole Wheat SPelt Pumpkin Muffins

Paleo Dark Chocolate Chip Cookies

I'm not really ALL about the new Paleo diet that is taking the world by storm. I just don't agree with some of the things about it. For one I am totally not into raw meat like some Paleos are doing and I also think that whole grains are a beautiful thing if used in moderation. That being said, I have found some really good recipes on Paleo websites and have fallen in love with them. I am on day 16 without any refined sugars in my diet. All I am allowing myself for sweeteners is real fruits, honey and 100% maple syrup. I actually feel really, really good and have tossed around the idea of never going back to white sugars and all their offspring.

There are times like today when I just needed something sweet and so I decided to make this recipe that I came across. Unlike some other paleo cookies I have made these kept their shape and taste amazing!

Paleo Dark Chocolate Chip Cookies

2 1/2 C almond flour
1/4 tsp salt
1/2 tsp baking soda
1 egg
1/4 c coconut oil
2 T honey
4 T mini dark chocolate chips (preferably 62% or higher cacao)

Preheat oven to 350 degrees
Combine the flour, salt and soda. Add the egg, oil, and honey  until dough forms. Stir in the chips.
Scoop onto cookie sheets with a cookie scoop. I used one that was about a tablespoon.
Bake for 8-10 minutes.

Now this is important: Once you take them from the oven and transfer to a wire rack let them sit for about 15 minutes before eating them. Trust me!

Makes about 22 cookies depending on size

Chia Berry Pudding

The picture probably doesn't look so appetizing but this stuff is seriously so good and so easy to make. I think I am in heaven. I have been trying to eat more real food. Food that has not been made in a laboratory. This is a recipe I stumbled across and mixed it up last night with hesitation but now I am thinking it could become a staple in my diet. There are amazing benefits of chia seeds. They are now proclaimed as a super food. Anyway, if you make this hopefully you'll agree that it is SUPER!!!

Chia Berry Pudding- 
Serves 4

1 1/2 C coconut milk(use organic if you can)
4 T maple syrup or honey(I used honey this time but will try maple syrup next time)
1 T vanilla extract (vanilla bean would be really good too!)
1/3 C chia seeds
1/2 C berries

Whisk the coconut milk, honey, and extract until smooth. Stir in the chia. Chill in the refrigerator for 2 hours or overnight. Serve with mixed berries.

Next time I will try Chocolate Chia Pudding by adding 2 T cocoa powder to the recipe!

Broccoli Salad- a.k.a- Heaven in a bowl

My friend, Linda, made this salad for us one night when she brought over dinner. I basically ate almost the entire thing by myself and ever since then I have wanted more. When the broccoli, cauliflower and green onions all starting getting ready in the garden I knew it was time for magic. I called her and got the recipe. She told me that one of the ingredients was a poppy seed dressing that she just bought. I went to the store determined to make the salad and get the dressing but when I saw how expensive the dressing was($5 for a small bottle) I wrote down all the ingredients that were listed on the back and came home and made my own. Perfection and no additives!

You can add more or less of any item listed below according to your tastes. And it is best to make this at least 2 hours before serving to let all the flavors blend. It is best the next day!


Heavenly Broccoli Salad- 

1 large head broccoli, cut into small pieces
1 large head cauliflower, cut into small pieces
3 green onions, chopped
2/3 C raisins
1/3 C raw sunflower seeds, shelled
1/2 lb bacon, cooked and chopped small
1 large handful of raw, unsalted cashews

Combine all ingredients in a bowl.Mix to combine and then pour the dressing over the top, stirring to coat the veggies!

Poppyseed Dressing

1/3 C sugar (I used evaporated cane juice)
1/4 C white vinegar
1/4 C apple cider vinegar
1 tsp salt
1 tsp ground mustard
1 tsp grated onion
1 C oil- (I used canola but I will try it with olive next time)
1 T poppy seeds

In a blender blend together sugar, vinegars, salt, mustard and onion for about 20 seconds. With the blender on a higher speed slowly add in the oil in a steady stream. Stir in the poppy seeds.

Whole Wheat Coconut Cranberry Muffins

I posted this recipe long ago. I remembered them being 'okay' and a little dry. I decided to give it a shot again since I made chicken curry last night and had leftover coconut milk. I altered it to mostly qualify as 'real food' and I will say that the results were so incredibly good. I think I am in love with them all over and I am hoping the kids don't eat them so I can have them all over the next little while.

Whole Wheat Coconut Cranberry Muffins
Makes 10 muffins

2 C 100% whole wheat flour
2/3 C sucanat (organic cane juice)
2 tsp baking powder
1/4 tsp salt
1 C dried sweetened cranberries
2/3 C coconut milk
1/4 C coconut oil, melted
1 tsp vanilla extract
2 eggs

Preheat oven to 400 degrees.
Combine the dry ingredients in to a bowl. Add the wet ingredients and stir until combined. Spoon into muffin tin and bake for 20 minutes.
Slather with some butter while still warm and sit out on your porch swing in the gentle breeze and sunlight enjoying your breakfast.

Garlicky Kale Pita Pizza

I wanted something filling and yummy for lunch and then I remembered a recipe that I copied off almost a year ago that I wanted to try. It called for goat cheese. Upon inspection of our goat cheese I knew that I would not be adding that to the recipe. Maybe next time. I headed out to the garden and picked some kale and the fun began. This ended up being so good. I was a little scared because of the kale. The last kale I had was really bitter. Maybe picking it straight from the garden helps that problem.

Garlicky Kale Pita Pizza

1 whole wheat pita
2 cloves garlic, minced
About 1-2 C kale, chopped
olive oil
Mozzarella cheese

Preheat oven to 400 degrees.
Saute the garlic and kale in a little bit of olive oil until the kale is wilted.
On the pita spread just about 1 teaspoon of olive oil and then top with mozzarella cheese, however much you want.
Put the kale on top of the cheese and bake until the edges of the pita are browned and the cheese has melted.

SO GOOD! Next time we will try it with goat cheese.

100% Whole Wheat Pitas

I decided to take a 100 day real food challenge. It really hasn't been that hard and I am thinking of just incorporating it into my life period. It is a better way to live and I really feel better not bogged down with processed food substances.

I have actually eaten some really yummy stuff.

I already had a pita recipe but had tried it with 100% whole wheat and they were not soft or very good. Kind of like cardboard. I went searching online and found this recipe. I have made it twice already because they keep getting eaten so quickly- caprese pitas, chicken salad pitas, pita pizzas, even just eating them plain. They are that good.


100% Whole Wheat Pitas
makes 12 pitas

1 1/2 C warm water
1 T yeast
1 1/2 Tablespoons olive oil
1/2 tsp honey
1 T vital wheat gluten
4-5 cups whole wheat flour
2 tsp salt

Pour the water, yeast, oil, wheat gluten and honey in and electric stand mixer with dough hook and let sit until yeast is foamy, about 5 minutes. Add the flour and salt and mix on medium speed for one minute. Turn the mixer lower and mix for two more minutes. Take the dough out and knead on a slightly floured counter until it is elastic and smooth. Let rise for 2 hours or until doubled.

Put a large cookie sheet in the oven and preheat to 500 degrees.

Turn out the dough and knead again for a minute or two. Cut into 12 pieces and shape into balls. Cover with plastic wrap or damp towel and let proof for 20 minutes.

Toll each one out into a medium circle. Cook 2 at a time by placing on the hot cookie sheet in the oven  for 3 minutes.They will puff up during cooking. Remove from oven with a spatula. Do not take the cookie sheet out of the oven.

Store in a plastic bag either on the counter or in the fridge. Stuff with yummy stuff!

Overnight Oats

Our breakfast of choice the last week has been this recipe for overnight oats. It is packed with healthy goodness. I tried it first with jsut regular rolled oats and it tasted a little gritty to me so I got the thickest rolled oats I could find. They were in the bulk section at our grocery store. And it solved the problem. We have tried this lots of ways and every way has been really good. My favorite so far is the Almond Mango.

Overnight Oats
1/2 C thick rolled oats
1/2 C plain yogurt
2/3 C milk- we used almond milk
1 T chia seeds

Mix all ingredients in a wide mouth pint sized jar and put in the fridge overnight. You can also put the extras in the night before or the morning.

Variations-
Almond mango- Add 1/2 c fresh mango, dash of almond extract, 1 tsp honey
Vanilla triple berry- 1/2 c frozen triple berries, contents of 1/2 vanilla bean scraped, 1 tsp honey
Blueberry cream- 1/2 C blueberries, 1 tsp agave
Banana maple nut granola- 1/4 c maple nut granola, 1/2 banana, chopped, 1 tsp agave

The possibilities are endless!

Banana Ice cream

We are trying to eat healthy in this neck of the woods lately. Avoiding refined sugar and all that jazz. The other day I just needed something sweet and decided to whip up some banana ice cream. I have made this two different ways but the possibilities are endless.

I also mix it in my Kitchenaid. The banana is frozen so it has to be mixed for a while before it gets all creamy but it is so worth the few minutes of wait time at the end.

Strawberry Banana Ice cream
1 frozen banana
1 C frozen strawberries(slightly thawed)
a dash of vanilla or actual scrapings from a vanilla bean(which is divine!)
1 tsp agave nectar or honey

Put ingredients in the mixer and mix until creamy. It is thick and delicious.

Chocolate Peanut butter Banana Ice Cream
1 frozen banana
1 T cocoa pwd
1 T peanut butter
1 tsp agave

Put in mixer and mix until smooth. You may need to scrap the sides a few times. If it is too bitter from the cocoa reduce the amount of cocoa.

Fried Rice

I don't have a picture of this. It got eaten so quickly that there was no hope. I hope this will become a staple in our home. We always have left over rice so this is perfect.

Fried Rice

2 T sesame oil
1/2 C each celery, carrot, red, orange, yellow peppers, green onion
1 C chopped ham
abt 4 C rice, cooked
2 eggs, whisked
1/4 C soy sauce

In a frying pan heat the sesame oil and then saute the vegetables until cooked. Add the ham and rice mixing all of it together well. Create a well in the center of the rice mixture and add the eggs. Cook them, stirring often and then incorporate them in to the rice mixture. Add the soy sauce in and enjoy. It's really good as leftovers too!

Cashew Chicken with cabbage

It's been about two weeks since I made this dish but I keep thinking about it. It may be time to make it again and soon! I LOVE chicken and I ADORE cashews so this was perfect!

Cashew Chicken and Cabbage-
1 T rice vinegar
1 T brown sugar
1/4 tsp chili powder
1/4 tsp ground ginger
1 tsp sesame oil
2 T soy sauce
1 T olive oil
2 chicken breast, diced
1 C green onions, diced
2 cloves garlic, minced
1/2 C cashews
1/2 head cabbage

Combine the rice vinegar, brown sugar, chili powder, ginger, sesame oil, and soy sauce until sugar is dissolved.
Heat oil in pan and add chicken to brown about 5 minutes. Add green onions and garlic until cooked. Then add the sauce, cabbage and cashews. Heating until the cabbage has wilted. Enjoy!

Sweet Zucchini Relish

My older girls discovered sometime ago that they both had a love for sweet relish. I am not a fan, but they are. They would put it in tuna and just 'ooh' and 'ahh' about how much they loved it. Our garden has been producing zucchini pretty well this year. We've already had zucchini fries, zucchini bread, and fried zucchini. I decided to try some relish and they LOVED it! Whew! I had all the ingredients on hand and made the first batch small- just 2 pints. Once I knew it was going to get eaten I made more- 4 pints. They really like to eat it with our fresh canned salmon.

Sweet Zucchini Relish
Makes 2 pints

2 C chopped zucchini
1 C chopped onion
1 C sweet green pepper, chopped
2 T salt
1 3/4 C sugar
2 tsp celery seed
1 tsp mustard seed
1 C cider vinegar

Combine zucchini, onion, and pepper in bowl. Cover with water and sprinkle salt over the top. Let sit for two hours. Drain off the water and rinse well. In a saucepan combine the remaining ingredients and bring to boil. Add vegetables and simmer for 10 minutes. You can pack in hot jars and process in a boiling water canner for 10 minutes or you can just put in a jar in your fridge to use immediately.

Hawaiian Salad goodness!

My brother owns a cafe in Anchorage and he serves a salad that I am absolutely in love with. Funny thing is just months ago I proclaimed my hatred for salads and now I have at least 4 that I could honestly eat everyday. I guess it all depends on how they are made. Anyhow the salad he serves is a Hawaiian salad. He uses Vidalia Onion salad dressing that he gets at Costco. I tried to find it at the stores around here but could only find Ken's Steak house brand. Still REALLY good!

Hawaiian Salad Goodness

Combine according to how much you want:
Lettuce
Teriyaki chicken (you can use just plain chicken as well)
toasted coconut
pineapple
red onion

Top with Vidalia Onion dressing and you have a REALLY tasty lunch or dinner or whatever!!!