Unprocessed Living

A Healthy Living Recipe Box

WLC Compliant Paleo Sweet Potato Brownies January 24, 2015

Filed under: Dessert,Gluten Free,My Favorites,Paleo,Recipe,Snack — Crista @ 8:35 pm

It may sound strange, but these brownies are really pretty good. The original recipe is even better, but sadly not Whole Life Challenge compliant due to the honey and chocolate chips. I tweaked it for a much-needed chocolate fix tonight, and they were once again approved by the 9-year-old, and by me! They’re somewhat time intensive for brownies, but worth the wait if you need a little chocolate in a very healthy way.  They’re also gluten free, grain free, nut free, and dairy free aside from the eggs.

Prep time: 60 mins
Bake time: 30 mins
Total time: 1 hour 30 mins
Serves: 8-12

SweetPotatoBrownies1Ingredients
1 large organic sweet potato or yam
¼ cup coconut oil, melted
½ tsp organic stevia
¼ tsp organic vanilla extract
3 free-range eggs, whisked
½ cup organic apple sauce
4 tbsp coconut flour
3 tbsp organic unsweetened cocoa powder
¼ tsp baking powder
½ tsp cinnamon
pinch of sea salt

Puncture fork holes all around sweet potato and bake at 425 degrees for 45 minutes. Once sweet potato is soft and cooked through, peel off  skin and mash well in a bowl (to avoid chunks, puree in food processor, but this isn’t necessary). Lower oven to 350 degrees. Add wet ingredients to mashed sweet potato: coconut oil, stevia, vanilla, whisked eggs, and apple sauce; mix together. Add dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, and salt. Mix well. Grease 8×8 glass baking dish with coconut oil and pour mixture into dish. Bake for 30-35 minutes. Let rest to cool, and enjoy!

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WLC Compliant Pumpkin Bread January 19, 2015

Filed under: Breakfast,Gluten Free,Paleo,Recipe,Snack — Crista @ 4:31 pm

Day 3 of the Whole Life Challenge and a holiday to boot, so baking called. I was going to make these All Natural Banana Muffins from the last challenge, but my bananas weren’t ripe enough, so I decided to try for pumpkin. The real challenge this time around is the only sweetener allowed is Stevia, with which I seem to have a love-hate relationship. A little goes a looong way, and I’m not a big fan of the bitter aftertaste when too much is used. I tried a teaspoon in this, but I’ll go for 1/2 tsp next time. It’s not terrible, and will undoubtedly help with those carb cravings in the morning or after dinner.

Ingredients:
1 15-oz can organic pumpkin
3 organic cage-free eggs
6 tbsp grass-fed butter, melted
1 tbsp organic vanilla
2 cups finely ground almond flour
1 tsp organic baking soda
1/2 tsp organic stevia
1/4 tsp organic sea salt
1 tbsp ground organic cinnamon

Preheat oven to 350 degrees and prep muffin tray with liners or grease mini loaf pans with butter. Melt butter while whisking eggs in large bowl then add pumpkin, vanilla, and cooled melted butter to eggs. Mix well, then add dry ingredients as listed. Fill muffin holders or loaf pans evenly and bake 20-25 minutes for muffins or 30-35 minutes for mini loaves, or until golden brown.

PumpkinBreadWLC

 

Garlic & Onion Soup January 9, 2015

Filed under: Appetizer,Gluten Free,My Favorites,Paleo,Recipe,Side dish,Veggies — Crista @ 7:12 pm

Snowy days call for homemade soup! Didn’t have much in the fridge, so went for a simple onion soup. Smelled fabulous as it simmered!

OnionSoup1 OnionSoup2 OnionSoup3 OnionSoup4 OnionSoup5

Ingredients:

2 organic sweet onions
4-6 cloves fresh organic garlic
1 tbsp organic coconut oil
1 tbsp arrowroot powder
1/4 cup white wine (or water)
2 cups beef broth
3 cups chicken broth
2 tbsp tamari

Peel and slice onions to desired thickness. Peel and mince 2 large or 4 small garlic cloves. (Peel and keep two additional large cloves off to the side.) Heat sliced onions and minced garlic with coconut oil in skillet (or soup pot for fewer dishes) over medium-high heat. Cook until onions are slightly caramelized/browned. Stir in arrowroot powder to coat onions. Pour in wine (or water) and stir to deglaze pot. Add broth, tamari, and remaining trimmed garlic cloves. Bring to a boil and then simmer, uncovered for 30-60 minutes. Cover and continue to simmer on low for up to another hour for additional flavor.

OnionSoup5

 

Beef Stir-fry January 8, 2015

Filed under: Beef,Gluten Free,Main dish,Paleo,Recipe — Crista @ 8:45 pm

Felt like trying something new this week and noticed some nice looking sliced beef at the grocery store, so decided to go for a stir-fry. Came out a bit salty for my taste, but the 9-year-old, surprisingly, LOVED it. I reduced the amount of tamari below (I think…to be perfectly honest, I wasn’t measuring…) Will add some broccoli next time and probably skip the cabbage and bean sprouts, but any stir-fry veggie would do. I picked up 1/2 lb beef, and this served two. Beef_and_broccoli1

ETA: Made this again with broccoli and onion — even better! Also made homemade egg rolls for the 9-year-old on the side, though with wheat-based egg roll wraps. On the hunt for a wheat-free version! The filling was delicious, shredded cabbage, carrot, and bean sprouts sauteed in coconut oil, ginger, garlic, and tamari. Will be subbing tamari with coconut aminos next time for an even healthier flare. 

BeefStirFry1Ingredients:
1/2 lb sliced flank steak
2 tbsp coconut oil
1 sweet onion, peeled and sliced
1/2 cup shredded cabbage and carrots
1/2 cup bean sprouts
1 tsp ground ginger
2 cloves garlic, minced
1 tsp honey (optional)
2-3 tbsp tamari
1-2 tbsp arrow root powder

Marinate and refrigerate sliced beef at least 15 minutes in air tight container using 1 tbsp tamari. Heat coconut oil, minced garlic, and ginger in large wok over medium heat. (This smells AMAZING.) When garlic becomes fragrant, turn heat down to low and mix in 1 tbsp tamari. Then increase heat to medium-low, add honey, and bring to a slow boil. Whisk in 1-3 tsp of arrowroot powder, 1 tsp at a time, until desired thickness. Add onions and cook down to desired tenderness. Add additional veggies and cook to desired tenderness. Remove veggies with a slotted spoon and set aside, leaving the remaining sauce in the wok. Increase heat to medium-high and add thinly sliced beef to wok. Cook on both sides for 2-3 minutes, until barely any pink remains. Stir veggies back in with beef. Whisk in 1-3 tsp arrow root powder to sauce until desired thickness. Serve and enjoy!


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