Unprocessed Living

A Healthy Living Recipe Box

Grain-free Pumpkin Bread October 6, 2014

Filed under: Breakfast,Gluten Free,My Favorites,Paleo,Recipe — Crista @ 10:34 pm

Once again decided to tweak a recipe I’d made in the past due to the “no honey” rule in the Whole Life Challenge, and liked this one better! It doesn’t yield a whole lot (barely filled two mini loaf pans), so I may double it next time, but it’s pretty delicious. Would be even better with mini chocolate chips!

ETA: I made this again adding a ripe banana for a little extra sweetness, plus 1/4 cup flax seeds, and made one loaf with chocolate chips for the baby girl. So, so good!! 

1 cup almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1 1/2 tbsp cinnamon
2 tbsp organic coconut sugar (or raw local honey)
3 large eggs
3/4 cup canned pumpkin

Preheat oven to 350 degrees F. Grease two mini loaf pans (or muffin tin) with grass-fed butter or organic unrefined coconut oil. Mix dry ingredients together. Add remaining ingredients and blend well. Pour into loaf pans or muffin tin and bake for 25-30 minutes.


Grain-free Pumpkin Pie

Filed under: Dessert,Gluten Free,My Favorites,Recipe — Crista @ 10:19 pm

I tweaked the recipe for paleo pumpkin pie that I made two years ago, in part because honey and agave aren’t allowed on the Whole Life Challenge, and I actually think one came out even better. I definitely prefer this crust, plus it’s way easier to make.

Crust Ingredients:
2 cups almond flour
¼ tsp sea salt
2 tbsp coconut oil, melted
1 egg
2-3 tbsp ice water

Filling Ingredients:
2 cups organic pumpkin puree
2 eggs
2 tbsp organic coconut sugar (or 1/2 cup local raw honey)
1/2 cup canned (full fat) coconut milk
2 tsp cinnamon
1/4 tsp ginger

Preheat oven to 350 F. Mix flour and salt in food processor or with pastry attachment on mixer. Add coconut oil and egg and mix until mixture begins to stick. Add 1 tbsp ice water. If not forming a ball, add 1-2 more tbsp, and form with hands. Press dough into pie dish. Use fork to decorate edges if desired, and bake for 10 minutes. While the crust bakes, mix the filling ingredients together in a bowl. Add the filling evenly on the baked crust and bake for an additional 45-60 minutes, or until filling solidifies.


Chicken Kabobs October 1, 2014

Filed under: Chicken,Gluten Free,Main dish,My Favorites,Paleo,Recipe — Crista @ 10:24 pm

I stole the idea for these simple and delicious kabobs from a Stop & Shop booklet for kids about healthy eating. Who knew they had some good recipes in there?! The original recipe called for red skin potatoes and green bell peppers. I subbed a small organic russet potato for the baby girl and skipped the peppers, but they’d make a good addition, as would zucchini and possibly sweet potato. Pretty simple, and very delicious!

1/2 lb chicken breast, cubed
2 tbsp coconut oil, melted and divided
1 tbsp lemon juice
1 tsp Herbamare (or salt/pepper/other seasoning to taste)
1 small onion, cut into chunks

Add cubed chicken, 1 tbsp melted coconut oil, lemon juice, and seasonings in airtight container (or ziploc bag) and turn until chicken is evenly coated. Refrigerate for at least 30 minutes. Once marinated, remove from fridge and preheat oven to 375 degrees. Alternate chicken on skewers with onion chunks. Drizzle with remaining (melted) coconut oil and season to taste. Cook for 15-20 minutes, then broil for 5 minutes to brown the chicken and onion.



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