Category: Gluten Free

Cookies N' Cream Fat Bombs!

4/5/2019

Still on my quest for healthy ways to gain weight, and these babies are AMAZING! They're like little ice cream bites, and they taste just like cookies and cream ice cream! The wonderful thing about them is that they use no Oreos, no additives, and no chemicals! Let's be real here, Oreos are practically a chemical cocktail, and our bodies do not need the extra toxins! These fat bombs are, gluten-free, sugar-free, organic, Paleo, Keto, and absolutely DELICIOUS! The cookie part is made with almond flour and cacao powder, and they're really easy to convert to dairy-free if you don't eat dairy!

Cookies N' Cream Fat Bombs!

Ingredients:

For the "Oreo Cookie" Crumbs:
2/3 cup almond flour
2 Tbs. cacao powder (heaping)
3 Tbs. Lakanto powdered sweetener
2 Tbs. butter (melted)
pinch of salt

For the Vanilla Cream:
2/3 cup full fat coconut milk
4 Tbs. Lakanto powdered sweetener
pinch of salt
2/3 cup of heavy whipping cream (or chilled coconut cream)
2 tsp. vanilla extract

Directions:

Lightly toast almond flour in a dry skillet until fully golden in color and fragrant. (This is a really important step taste wise so don't skip!)
Transfer toasted almond flour to a small bowl. Mix in cacao, sweetener, and salt.
Add in the butter and mix until combined.
Press about a third of the mixture into cupcake liners and leave the remaining 2/3 as "crumbs"
Place both in the freezer.
Whisk together coconut milk, sweetener, and salt in a small saucepan over medium heat. Whisk until the sweetener has dissolved and the mixture is smooth. (It won't take long). Transfer to mixing bowl and allow to cool COMPLETELY.
One coconut cream is cooled, whip heavy whipping cream until soft peaks form and then slowly add in vanilla extract and coconut milk mixture. Mix until smooth.
Fold in 1/3 of the leftover crumbs. Pour mixture into prepared molds and sprinkle leftover cookie mixture on top. Freeze until solid.
Serve and enjoy!

*Use organic ingredients when feasible!

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Strawberry Cheesecake Fat Bombs!

3/29/2019

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I'm currently on a fat bomb kick, and these are my first try at fat bombs!

For me, Lyme disease makes it super difficult to gain weight, and so I'm currently on the lookout for any snack recipe that is full of healthy fats! This recipe is SUPER easy to make and only takes about 10 minutes of prep time! It's also organic, sugar-free, keto, paleo, and gluten-free! These babies are glorious little summer treats and taste like mini little cheesecake bites!

Delicious! Easy! And Beautiful! My favorite combination!

Keto Cheesecake Fat Bombs!

Ingredients:
6 oz. organic cream cheese
4-5 medium strawberries (fresh)
4 Tbs. salted butter
3 Tbs. powdered monkfruit sweetener
2 tsp. vanilla extract

Directions:

Let the cream cheese, butter, and strawberries sit at room temperature for about an hour to soften. (It's vital that you let your cream cheese and butter soften to room temperature before mixing together, as your mixture will be lumpy if you don't.)
Puree your strawberries using a small blender.
Beat cream cheese and butter together with a hand mixer.
Add strawberries, sweetener, and vanilla. Beat on high speed until well blended. (Mixture should be thick and creamy, not watery.)
Divide the batter into your silicone mold, or pour mixture into a 9x9 inch pan lined with parchment paper.
Freeze for about 3 hrs, or until fat bomb are solid.
Store in freezer and enjoy to your pleasing!

*Use organic ingredients when feasible

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Chicken Salad Stuffed Sweet Potatoes

2/19/2019

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Looking for a DELICIOUS paleo, gluten-free dinner idea? Look no further because these loaded sweet potatoes are absolutely AMAZING and they are something the whole family will love! These sweet potatoes are stuffed with a chicken salad filling, and they are completely gluten-free and filled with healthy fats! They're topped with cilantro and can be served with any of your favorite homemade dressing. I was so surprised at how delicious these turned out, but it's a great way to turn boring sweet potatoes into an exciting dish that virtually anyone will love!

Chicken Salad Stuffed Sweet Potatoes

Ingredients:
2 lbs chicken breast
3/4 cup celery (diced small)
3/4 cup avocado oil mayo
2 Tbs. mustard
1/2 tsp. pepper
1 tsp. salt
1 tsp. dried dill
1 tsp. dried parsley
4 large sweet potatoes
butter and salt for potato filling

Directions:

Preheat oven to 375°
Wash and prep potatoes by poking with a fork to allow air to get through while cooking. Place potatoes on a baking sheet and cook for about 45 mins. to 1 hour or until potatoes are soft all the way through.
While potatoes are cooking, prep your chicken.
Grill chicken in a large skillet. I used salt, pepper, onion powder, garlic powder, and basil to flavor my chicken. You can use whatever you normally would to flavor your chicken while it's cooking.
Once your chicken is cooked all the way through, shred with a fork and remove from heat. I transferred mine into a large glass bowl. Then allow to cool completely before mixing the filling.
For the filling add the mayo, mustard, pepper, salt, dill, and parsley to your chicken and mix until well combined. Store in fridge until your potatoes are ready. (I seasoned my chicken salad to taste so I would highly recommend tasting your chicken, and then adding more mayo or spice according to your taste.)
When your potatoes are finished cooking, remove from the oven and cut down the middle of your potato. Push the two ends of your potato using your thumbs and pointer fingers to open your potato. Using a cookie dough dropper, scoop as much potato out of the skin as you can without mutilating the potato. Place potato in a small bowl. Repeat this step with all four potatoes.
Using a fork, mash your sweet potato in your bowl until well mashed. Mix with a few Tbs. of butter and a tsp. of salt. Then place some of the filling back into each potato but spooning it in and pushing it up against the side of the potato, leaving room for the chicken. (You may not use all of the filling that you just mixed.)
Stuff your chicken filling into each potato. Stuff as much as you can into the potato. Top with cilantro or organic, refined sugar-free dressing of choice. Serve immediately.

*Store in refrigerator.
**Use organic ingredients when feasible.
**You will have leftover chicken filling which you can use for sandwiches or wraps the next day!

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Banana Cream Pie!

1/17/2019

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This is me trying my hand at gluten free and dairy free delights! The banana cream pie is super easy to make and it's no bake, gluten free, dairy free, sugar free, and organic! I was actually super surprised at how delicious it turned out! This is a healthy pie that you won't want to miss!

I originally found this recipe here, but I tweaked it a bit to my liking. But go check out Paleo Bailey and her delicious healthy recipes!

Healthy Banana Cream Pie!

Ingredients:

Crust:
1 1/2 cup almonds
1/2 cup almond flour
7 Medjool dates, pitted
2 Tbs. coconut oil, melted
1/2 tsp. cinnamon
pinch of salt

Filling:
2 14 oz. cans full-fat coconut cream (refrigerate for a couple of hours prior to use)
2-3 bananas, sliced
1/4 cup + 2 Tbs. pure maple syrup
1 Tbs. vanilla extract
1/2 tsp. cinnamon

chopped pecan and extra sliced banana for topping

Directions:

Add all crust ingredients into food processor and blend until everything is finely chopped and well combined. Mixture should be thick and sticky. Add a Tbs. or two of water to help combine the mixture if the nuts aren't blending well.
Lightly coat a 9 inch glass pie pan with melted coconut oil and evenly press the crust mixture into the pan.
Layer the sliced bananas for the filling over the crust. (It's okay if they overlap, and honestly I'd highly recommend a double layer if you really like bananas!)

Add both cans of coconut cream into a mixing bowl, leaving as much liquid in the can as possible (you only want the white creamy stuff).
Add the maple syrup, vanilla, and cinnamon to the bowl and use a hand mixer or stand mixer to whip the filling together until the coconut cream is thick.
Pour filling over crust and spread evenly with a rubber spatula.
Place in the fridge for 2-3 hours or until the pie sets.
Add toppings only once ready to eat so the bananas on top don't brown.
Store in refrigerator.

*Use organic ingredients when feasible!