Chocolate Macadamia Nut Ice Cream {Sugar-free and Dairy-free}

  

I first tried banana ice cream in Door County, Wisconsin from one of my family's favorite custard places. However, the ice cream was only banana, so of course it just tasted like banana and I was not all that impressed.  Yesterday, I tried creating my own ice cream with the banana ice cream idea. The outcome was this chocolaty, rich goodness. You can barely taste the banana and the dehydrated macadamia nuts add such a great flavor!

Chocolate Macadamia Nut Ice Cream 

{Sugar-Dairy and Dairy-Free}

Serves 2

Ingredients:  frozen ripe bananas, cocoa powder, homemade almond milk, nuts or nut-butter {optional}, and stevia {or alternative sweetener like honey or maple syrup}

In a food processor place:

• 2 large frozen ripe bananas {sliced into several pieces}

• 1/4-1/3 cup cocoa powder

• optional: 1-2 Tbsp of a nut butter {or small handful of nuts. I used my soaked and dehydrated macadamia nuts}

Pulse for a minute

Then slowly add until you reach your desired consistency:

• 1-2 Tbsp almond milk

Pulse until well blended and creamy

Lastly, sweeten to your liking with:

• a few drops of stevia {honey or maple syrup}

Once you have the ice cream to your liking serve with your favorite toppings {coconut shreds, cacao nibs, and almond slivers} and eat right away or store in the freezer for later.

Quotes from those who have tried this recipe ❤

~ The ultimate. One of the best things I've ever made...amazing consistency. ~

This posts is a part of:

~ Pennywise Platter ~

Almond Milk and Almond Flour

I rarely drink or use almond milk, but I had a friend staying at my place and she left some almond milk in my fridge.  I used some in a shake and instantly fell in love. Then, of course, I had to try making it from scratch. From there, the inspiration increased to wanting to make my own almond flour.  I couldn't be happier with the outcome and can't wait to see what mischief I can get into with these guys! 

Almond Milk 

Makes 3 cups

Ingredients: raw almonds, sea salt, water, vanilla extract, and stevia {maple syrup or honey}

First, place in a bowl:

• 1 cup almonds

• 1/4 Tbsp sea salt

Then add water until the water is above the almonds an inch or more. Stir slightly. 

{To save time I actually soaked 8 more cups of almonds w/ 2 Tbsp of salt to make my Soaked and Dehydrated Almonds}

Soak for 8 hours or more

Optional: After soaking, I took off the skins because I wanted the flour to look white and pretty. 

Strain the almonds and then place in a blender.

Add to the blender:

• 3 cups of water

• 1/2 tsp vanilla extract

•a few drops of stevia {or alternative: maple syrup/honey}

Blend for 3 minutes on high. Then strain the almond milk in a strainer and/or cheesecloth {the cheesecloth will remove more of the almond pulp/meal} 

Do not throw away the almond pulp {the pasty stuff in the strainer/cheesecloth}.  You will be using this to make the almond flour.

At this point taste the almond milk and decide if you like how it tastes or if it needs more sweetener and adjust if needed. Store the almond milk in the fridge.

Try making Chocolate Almond Milk w/ just adding some cocoa powder and some more sweetener or adding a little bit of almond extract would be a great variation as well!

Now you are ready to make the almond flour... 

Almond Flour

Makes approx. 1/2 of a cup

Take the almond pulp and spread out in either a dehydrator or on a baking pan.  I used a dehydrator. Dehydrate on lowest setting overnight {twelve hours} or until completely dried out.  Then take out the dried almond pulp and place in a coffee grinder, food processor, or blender and mix on high until powdered. And there you go! Almond flour:)

If you use your oven, put on the lowest temperature and bake until dried out. Keep an eye on it, you do not want to toast or burn it! This should take around 3 hours.

This posts is a part of:

~ Pennywise Platter ~

Buckwheat Waffles

My brother is in town, so I made him these Buckwheat Waffles. My mom and I have been making these for years now.  I haven't eaten them for a few months now since I gave up grains, but I sure do love these!  You can't even taste the buckwheat. I used to just toast them in the toaster oven and eat them plain.  Also since the grains are soaked, they are easier to digest.

Buckwheat Waffles

Makes 3-4 large waffles

Ingredients: buckwheat, kefir {or alternative: almond milk, coconut milk, yogurt}, coconut oil or ghee {butter}, vanilla extract, eggs, baking powder, baking soda, and sea salt

Place in a blender:

• 1 1/2 cup kefir {or alternative}

• 2 Tbsp coconut oil {or butter}

• 1 tsp vanilla extract

• 1 cup buckwheat grains or 1 1/2 cup buckwheat flour

Blend for a few minutes and then let sit covered for several hours at room temperature. {Not mandatory, but allows the grains to be easier to digest}

Then add to batter:

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2-1 tsp salt

• 1-2 eggs {I like two eggs because it makes them fluffier}

Blend until everything is well incorporated.

Add a little bit of water if batter is too thick.

Pour batter into a heated and oiled  waffle iron.

Then enjoy your waffles with maple syrup, honey, butter, almond butter, simple homemade blueberry sauce, or however you like your waffles!

*I usually double the recipe and freeze the extras.  They do great when heated up in the toaster.

Homemade Whole Wheat Bread

I have been making five loaves of this bread for my family every other month or so for the last 8 years.  It is simple and delicious.  It is not grain-free nor gluten-free, but it uses all organic, healthy ingredients and is made completely from scratch.  I even ground my own flour from hard wheat berries.

Homemade Whole Wheat Bread

Makes 5 loaves

Ingredients: hard wheat berries {or whole wheat flour}, water, honey, EVOO {extra virgin olive oil}, powdered vitamin C, sea salt, millet, and SAF yeast

First heat up on the stove to 110-120 degrees Farenheit:

• 6 cups water

Pour water into a Bosch mixer or use a Kitchenaid, but you will have to cut the recipe in half.

Add: 

• 2/3-1 cup of honey {my dad prefers the bread a little sweeter, so I use 1 cup}

• 2/3 cups extra virgin olive oil 

• 1/2 tsp powdered Vitamin C 

• 2 Tbsp sea salt

Mix together and then add:

 • 5-8 cups of freshly milled whole wheat flour

I grind my own wheat berries but you can also buy whole wheat flour. You need to use hard wheat berries or regular {not pastry} whole wheat flour. 

Mix for a couple of seconds and then add:

• 1 1/2 Tbsp SAF yeast

Mix slightly, then let sit for 10-25 minutes. 

Be careful, not to let it sit more then 25 minutes.

Add:

• 3/4-1 cup millet

Then start adding flour one cup at a time while the mixer is on and keep adding flour until the dough just begins to clean off the sides of your bowl and gather together, then begin the kneading time. You will be using about 18 cups of flour total. 

The total shouldn't be more than 18 cups, however. Too much flour makes the bread too crumbly and dry. I have even added garlic cloves, oregano, basil, onion and garlic powder before. Yum!

Knead {mix} in the mixer for about 5 to 7 minutes.Your dough should be slightly sticky, and the sides of the bowl shouldn't have much dough clinging to it. Then divide the dough into 5 parts and shape into a loaf and place into well-oiled bread pans. 

Place the bread in the oven {with a cup of water in a metal measuring cup or small pan in the bottom of the oven}. Preheat the oven to 170 degrees, turn the oven OFF, and let the bread rise for 30 minutes. After 30-40 minutes or until the bread looks like it has raised just over the top of the pan turn the oven to 350 degrees and cook for 35 minutes. Take the bread out and immediately use a knife or spatula to pop them out of the pans and let them cool on a cooling rack.

At this point my dad comes down stairstairs and slices off most, if not all the end pieces to "taste test."

After all the end pieces are sliced off and the loafs have completely cooled I slice the loafs, place them in Ziploc bags, and store them in the freezer because they stay the freshest this way.

Enjoy and share with your friends and family!

Rosemary Mustard Salmon

  

My father is the expert at cooking and grilling fish in my household.  My technique and seasoning is slightly different then his, but nonetheless I learned most of my fish-cooking skills from him.  The technique I describe below is how I cook all fish and it always turns out delicious.

Rosemary Mustard Salmon

  

Ingredients: salmon, lemon or lime juice, butter, EVOO {extra virgin olive oil}, and seasonings {Dijon mustard, Homemade Emerils, and rosemary}

First, season your salmon fillet on the non-skin side with:

• 2-3 tsp Emerils

• 2 tsp Dijon mustard {optional: first time trying this and I really liked it!}

• 1 tsp finely chopped rosemary

• 2 tsp lemon juice

Then in a heated skillet on medium-low add:

• 1 tsp butter

• 1 tsp olive oil

Place salmon skin-side up in the pan. Cook for 3-4 minutes and then flip over.

Add a tsp or so more butter on top.  It adds a lot of good flavor to the salmon.

Season again with:

 • 1 or more tsp Emerils {depending on how spicy you want your salmon}

• 2 tsp lemon or lime juice

Cook for another 3-4 minutes.  Then broil {cook at a very high temperature} in the oven or toaster oven for 2-3 minutes.  This is not mandatory, but make it prettier and taste better too!

Remove the skin and enjoy with a salad or a side of your choice.  Below is a salad w/ my Homemade Salad Dressing and avocado.

 

Cinnamon Almond Butter

Lately, I have been mixing almond butter w/ cinnamon and stevia for a quick, deliciously perfect snack with an apple. I then got the brilliant idea to create my own cinnamon almond butter and this was the outcome! Yummmm!

Cinnamon Almond Butter

Makes 1 cup

 Ingredients: almonds {I used my soaked and dehydrated almonds, they give a great flavor}, cinnamon, coconut oil, honey, and stevia

In a food processor place:

• 2 cups almonds

• 1 Tbsp cinnamon

• 1 1/2 Tbsp coconut oil

• 1-2 Tbsp honey

• a couple drops of stevia

Pulse together until well incorporated. This can take anywhere from 5-10 minutes. Then taste the almond butter and tweak to your liking! I added a little bit more coconut oil to make it creamier.

Then slice up an apple and enjoy!

*If you don't use soaked and dehydrated almonds/salted almonds then add some salt

Blueberry Banana Pancakes

 

This pancake recipe is different then my Almond Cherry Pancakes. I love that recipe, but I love this one even more.  These are the closest to regular pancakes I have made while making them grain-free. They are fluffy and delicious!

Banana Pancakes

Makes 5 small pancakes

Ingredients: banana, eggs, coconut flour, almond flour, coconut oil/ghee or butter

Blend together: 

• 1/2 of a large banana

• 2 eggs 

• 2 Tbsp almond flour

• 1 Tbsp coconut flour

In a large skillet, cook in a mixture of  coconut oil/butter on medium for 2-4 minutes on each side. Then top w/ fruit, honey, maple syrup or however you like your pancakes!  The pancakes pictured above are topped with a homemade blueberry sauce.

Simple Blueberry Sauce

Makes 1/2 a cup

Ingredients: Blueberries, water, and stevia 

In a small pan heat over medium:

• 1/2 cup frozen blueberries

Cook covered until blueberries are completely thawed out, approx. 3-5 minutes.  Then place in a blender.  Add enough water to allow blueberries to blend.  Sometimes you won't need to add any.  Don't blend too much, just enough so there are not large chunks  Then pour the bluberry mixture back into the pan and turn the heat up high and bring to boil.  Boil until mixture is thickened, around 5 minutes.  It all depends how much water there is.  {Optional: add a few drops of stevia or any other kind of sweetener}.

Then layer pancakes w/ the berry goodness and enjoy! 

This posts is a part of:

~ Pennywise Platter ~

Rosemary Chicken Nuggets w/ a Spicy BBQ Sauce

A healthy alternative to a childhood favorite:) I'd love to know what you all think if you make them! I thought it was great and so did my dad.

Rosemary Chicken Nuggets 

Makes 12-15 small nuggets

 Ingredients: chicken, egg, garlic powder, almond flour, coconut flour, coconut shreds, coconut oil, olive oil, and rosemary

First, place in a food processor:

• 2 uncooked, boneless chicken breasts

Pulse until chicken is ground up.  This does not take long, approx. 30 seconds or less.

In a bowl mix together:

• ground chicken

• 1/4 cup almond flour

• 2 Tbsp coconut flour {or another 1/4 cup almond flour}
• 1 small egg

• 1/4 tsp garlic powder

• 1/4 tsp salt

• 1/8 tsp pepper

In a separate bowl mix together:

• 1/4 cup almond flour

• 2 Tbsp coconut flour

• 1/4 cup coconut shreds

• 1-2 Tbsp finely chopped rosemary

In the skillet melt over medium a generous portion of a mixture of coconut oil and olive. Form the chicken mixture into 1-2 Tbsp balls and then roll in flour mixture.  Place a couple of nuggets in the skillet and cook about 4 minutes on both sides. Then repeat until all nuggets have been cooked.

Then enjoy with a Spicy BBQ Sauce {Recipe is below}

This was a great sauce for dipping the little nuggets into. Does not taste quite like regular BBQ sauce, but has it's own unique, wonderful flavor and is quite tasty.

 

Spicy BBQ Sauce

Ingredients: Diced & Fired Roasted canned tomatoes {We get ours from Trader Joes. You can use regular tomatoes, but this is what gives the sauce it's spice because it has green chiles in it}, Dijon mustard, coconut oil, tomato paste, oranges, apple cider vinegar, coconut flour, garlic cloves, stevia {or honey}, smoked paprika, cumin, salt, pepper, and chili powder

In a skillet on medium low saute:

• 4 chopped up garlic cloves

Saute until garlic is soft.

Place in a blender:

• sauteed garlic

• 3/4 cup fresh orange juice {about 2 1/2 large oranges}

• 2 Tbsp apple cider vinegar

• 2/3 can of the Diced & Fire Roasted Tomatoes

• 1 tsp coconut flour

• 1/4 cup tomato paste

• 1/2 tsp Dijon mustard

• 1 tsp smoked paprika

• 1-2 tsp chili powder 

• 1/2 tsp cumin

• 1/2 tsp salt

• 1/4 tsp black pepper

• drop of stevia or tiny bit of honey {optional}

Blend well, then pour mixture in a pan. Bring to boil, then lower down to a simmer. Allow to simmer, stirring occasionally, until it thickens.  This takes about 10-15 minutes.

 

 

Quotes from those who have tried this recipe ❤ 

~ One of my favorite recipes so far [Homemade paleo chicken nuggets]... I couldn't believe how simple yet delicious it was! Thank you for the recipe! ~