Oct 29

Sweet Almond Biscuits

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Going Grain Free has its challenges.  For example, sometimes you just want a granola bar or a cookie!  But there are better options that are grain free, sugar-free and just as yummy!  Did you try the Pecan and Coconut Bars from the other day?  Those are a big hit around here and a good mix between a bar and a cookie with just the right amount of sweet.  Or try today’s recipe which taste similar to a shortbread cookie.  (Even my husband said so and he’s a hard one to convince!!)

Sweet Almond Biscuits 2

Sweet Almond Biscuits
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1 1/2 C Almond Meal (ground/blended almonds)
  2. 4 Tbsp Coconut Oil (or Butter)
  3. 1 tsp Vanilla
  4. 1 tsp Maple Syrup
  5. 1/4 tsp Baking Soda
  6. 1/4 tsp Sea Salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients until smooth.
  3. Scoop onto parchment baking sheet lined with parchment paper. (or grease pan with Coconut Oil)
  4. Bake at 350 degrees for 8-10 minutes until edges are browned.
  5. Cool on a baking rack.
  6. Enjoy with a cup of green tea or coconut milk!
Notes
  1. Add ground pecans for more of a pecan sandies type cookie.
Eyes on the Source...Hebrews 5:9 http://eyesonthesource.com/
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Oct 28

Chick Pea and Vegetable Soup

Trying to fit more vegetables into your diet can be difficult and perhaps boring. :-)  I love vegetables, but I get tired of eating salads sometimes, so soups are another great option to fit in more vegetables.  Changing up the seasonings and adding different seasonal vegetables offers a wide variety of tasty options.  Use whatever veggies you have in the house! 

Chickpea and Vegetable Soup 2

Chick Pea and Vegetable Soup
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Ingredients
  1. 6 C Vegetable or Chicken Broth
  2. 1 Tbsp Minced Garlic
  3. 1 C Dry Chick Peas/Garbanzo Beans
  4. 3-4 Large Carrots chopped
  5. 1 1/2 C Green Beans
  6. 1 Large Zucchini sliced
  7. 1 Tbsp Parsley
  8. 1 Tbsp Oregano
Instructions
  1. Turn crockpot on HIGH.
  2. Pour in Broth. Add Garlic, Oregano, Parsley and Garbanzo Beans.
  3. Cook on HIGH for 2 hours.
  4. Add vegetables (Carrots, Green Beans, Zucchini) and cook for 2 more hours.
  5. Enjoy!
Notes
  1. Substitute other seasonal vegetables for more delicious soup recipes!
Eyes on the Source...Hebrews 5:9 http://eyesonthesource.com/
  Chickpea and Vegetable Soup 3 Chickpea and Vegetable Soup

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Oct 27

Rosemary Roasted Red Potatoes

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We don’t eat potatoes around here too often, as they are pretty starchy.  But sometimes it’s nice to have a warm cozy comfort food and this is one of our favorites!  Try adding carrots and/sweet potatoes for some variation. Rosemary Roasted Red Potatoes :-)

Rosemary Roasted Red Potatoes 3

Rosemary Roasted Red Potatoes
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 4-5 Medium Red Potatoes
  2. Coconut Oil to toss and coat
  3. 1 Tbsp Rosemary
  4. Salt and Pepper to taste
Instructions
  1. Preheat oven to 450 degrees.
  2. Slice each Potato into 4-6 large chunks.
  3. Toss and coat in Coconut Oil.
  4. Season with Rosemary, Salt and Pepper.
  5. Roast in 450 degrees oven until golden brown for 25-30 minutes, toss at least once.
  6. Serve right away.
Notes
  1. For variations, add garlic or add other vegetables such as carrots or sweet potatoes.
Eyes on the Source...Hebrews 5:9 http://eyesonthesource.com/
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Oct 22

Pecan and Coconut Bars (Grain Free!)

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One of my more popular posts on the blog are my Chewy Quinoa Oat Bars.  I have gotten many comments here and on Facebook from those of you who have tried them, thank you!  I have been attempting to throw together a recipe for grain free bars and finally I’m able to share that with you here today! 

Pecan and Coconut Bars (Grain Free!) 3

Pecan and Coconut Bars (Grain Free!)
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 1 C Sliced Almonds
  2. 1 C Chopped Pecans
  3. 1 C Shredded Coconut
  4. 1 C Almond Meal (finely ground almonds)
  5. 3/4 C Ground Flaxseed
  6. 1/2 C Water
  7. 1Tbsp Vanilla
  8. 1/4 C Honey
  9. 1/2 C Coconut Oil
  10. 1 tsp Sea Salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine Almonds, Pecans, Coconut and Almond Meal in a large mixing bowl.
  3. In a small separate bowl, combine Flaxseed and Water. Let sit for a minute and then add to nut mixture.
  4. Mix in the rest of the ingredients: Vanilla, Honey, Coconut Oil and Salt.
  5. Stir well and then press into an 8x8 casserole dish lined with parchment paper.
  6. Bake at 350 degrees for 25 minutes or until edges begin to brown.
  7. Remove from oven, let sit for 5 minutes. Lift parchment paper and bars out of dish and place on a cooling rack.
  8. Cool completely before cutting. (If you can wait that long!)
  9. Wrap individually for an "on-the-go" snack.
Notes
  1. If bars are not as solid as you like, place them in the fridge for 1/2 hour before cutting. Add a little pumpkin puree for a holiday treat!
Eyes on the Source...Hebrews 5:9 http://eyesonthesource.com/
  Pecan and Coconut Bars (Grain Free!) 2

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Oct 16

Oven Roasted Cauliflower

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Definitely the best way to enjoy cauliflower.  I hate mushy cauliflower! :-(  Roasting the cauliflower on hight heat in the oven means you get to keep the crunch and also adds tasty browned edges.  YUM!

Oven Roasted Cauliflower 2

Oven Roasted Cauliflower
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1 Head of Cauliflower
  2. Coconut Oil (enough to toss and cover cauliflower)
  3. Salt and Pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Remove stems and rinse and dry cauliflower.
  3. Cut into bite size stalks.
  4. Toss and coat cauliflower with coconut oil.
  5. Place in baking/casserole dish.
  6. Salt and Pepper to taste.
  7. Bake at 425 degrees for 25-30 minutes stirring at least once.
  8. Remove from oven when edges are browned.
  9. Serve immediately.
Notes
  1. For flavor variations add parmesan, garlic or other spices.
Eyes on the Source...Hebrews 5:9 http://eyesonthesource.com/
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