Trying to get my health back. Keto is the life for me.

Posts tagged ‘Almond flour’

Life gets busy! Sorry for being MIA, here is a new recipe for scones!

I have been very bad about posting and I apologize!  I just have no real excuse other than I’ve been busy and lazy all at the same time.  So to make it up to y’all, I am posting a twist on a old recipe I made for Valentines last year.  Scones, cherry chocolate chip scones.  They are Paleo friendly and they contain no dairy, gluten, wheat, or refined sweeteners.  But for some odd reason all dried fruit that is sweetened with fruit juice, usually apple, also contains sunflower oil.  What they do contain is,  

2 cups Almond flour (skinless almond meal)

1/4 cup + 2 TBS Arrowroot flour

2 tsp Bob’s Red mill farms baking soda

1/2 tsp Pink Himalayan sea salt

1 egg ( room temp.)

1/4 cup melted coconut oil

2 TBS Grade B Maple syrup

1/3 cup dried cherries sweetened with apple juice

1/4 cup Enjoy life chocolate chips

topping

1/4 cup Enjoy life chocolate chips

1 tsp coconut oil

Mix dry ingredients together in a medium bowl and set aside

In medium bowl add egg, maple syrup, melted coconut oil (make sure it’s not hot), mix with hand mixer until well blended. Add wet ingredients to the dry and mix well. Mixture will be very wet and sticky, add chopped dried cherries and Enjoy life chocolate chips, mix well.   Add an additional 2 TBS of Arrowroot flour to help dry batter out and make it less sticky so you can handle it easier. Form your batter into a ball and place on a cookie sheet lined with parchment paper, flatten slightly. You want to cut your flattened ball into eight pieces, I used coconut oil spray on my knife to help the knife slide through the batter better. Bake at 350 for 20 minutes or until just turning golden brown. Cool on cookie sheet with a cooling rack. 

Melt chocolate chips and coconut oil together and drizzle over scones once they are completely cooled.

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Baked and cooling scone

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chocolate drizzle

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they make a wonderful gift if you can part with them!

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Can’t you just taste it?!

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21 DSD Day 7, I think I got this!

Energy with out drinking extra caffeine is a wonderful thing!  I started taking Natural Calm three nights ago.  I don’t know if it’s a coincidence, but I’ve been sleeping better.  I was busy getting ready for our cold snap this week, but nothing odd is happening, no craving except when I come face to face with chocolate.  So far I have escaped any slips and I will continue to do so.  I found a new tea I absolutely adore, Republic of Tea Peppermint Chocolate.  I had a cup last night with just a splash of full fat cream.  It was a great way to end the day!  I have another flavor I got and I’m going to give it a try tonight, Red Velvet Chocolate.  

What I ate today,

ImageCoco Monkey Smoothie and bacon.  This was the best bacon I have ever had in my adult life.  I got it through my co-op R.O.C.K. in Dallas Ft. Worth.  The bacon was so good it almost didn’t make it into the picture.

ImageWild caught Coho Salmon poached with dill and Capers and my vegetable was,

ImageSteamed zucchini with Kerry Gold butter, cracked black pepper and a dash of sea salt.

ImageDinner was fantastic Portabello mushroom and feta omelette with Greek tomato and cucumber salad, recipe below.

1 large tomato

1 English cucumber

15 Calamata olives sliced

1 tsp Oregano

2 TBS olive oil

2 TBS Red wine vinegar

4 TBS crumbled Feta cheese ( I used goat’s milk feta)

Sea salt and pepper to taste

21 DSD Day 5, still hanging on!

I haven’t really noticed anything different, no major mood swings, no carb flu, no break outs.  I do tend to not be as hungry as I was.  What I did notice is when I finally do get hungry I am HANGRY, ( hungry and angry) and a little, okay a lot mean.  I tend to get caught up in what I’m doing and since I don’t get little hunger pains, when I am hungry it’s really late.  

I have my bullet proof coffee every morning one hour after I take my thyroid medication.  Which has been 16 ounces of hot coffee 2 TBS unsalted Kerry Gold butter, 2 TBS Raw cream and either cinnamon or cacao powder.  Today just plain, no added spices.   I will usually have some breakfast around 10:00 to 11:00 which I have been on a smoothie kick lately.  I have pictures and will list ingredients.  Then I get errands and chores done.  The last week almost two, that has included taking care of a sick husband and some really fun dogs I have been dog sitting.  I have been letting my time management skills go to the dogs!  I have been having a lot of fun playing and loving on these three sweet pups and time has just swooshed by.  I’m going to miss my daily visits with them!  Then after playing with the bff’s gang, I have to show my own rotten children extra love, because they can smell that I have been cheating on them.  I notice wow, it sure seems late.  And that’s when it hits.  It’s 8:00 p.m. and I need to eat before I start gnawing on my own leg.  I muster up the umph to cook myself some dinner.  Let me tell you my inner brat is screaming, just go to Chipotle and get food!  I even heard the call of McDonald’s and I can’t eat McDonald’s without getting very, very sick.  But the lazy brat in me doesn’t seem to care.  I usually shut that little bad girl up by nibbling on a 1 ounce piece of grass fed cheese while I throw dinner together.  Because believe it or not, throwing together some real food and cooking it is a lot faster than, getting in your car, driving to what ever bad for you and expensive drive through you can get to is.  

I will admit, I don’t know if I will be posting every day or every other day like I said I was going to try to.  Life is full of surprises and sometimes we all just get busy.  I am making myself take pictures of most if not all of my meals.  That is what helps keep me accountable and reminds me of what is good and not so good.  Okay, here comes the pictures of food I ate for day 5.

Image2 eggs fried in bacon grease and my now favorite smoothie Coco Monkey Smoothie.  The recipe is in the 21 DSD book.

here’s how it looks going together.

ImageAvocado and frozen green tipped banana.

ImageAlmond milk, cacao, Almond flour and cinnamon.

ImageGrass fed ground beef stir fry.  Fast easy and leaves a lot of left overs.

1 cup snow peas

1 pound grass fed ground beef

1 cup sliced mushrooms

3 cups Tri-colored coleslaw mix

1/4 cup finely diced white onion

granulated garlic

black pepper

sea salt

Red Boat Fish sauce

Coconut Aminos

brown beef until almost done, just a little pink left, then add the rest of the ingredients.  Cook until ground beef is done, no longer pink.  Continue to cook until vegetables are crisp tender or however you prefer them.  Drain off excess water from vegetables and add Coconut Aminos and Fish Sauce.

Imageeasy peasy fast quick and in a hurry stir fry.

ImageDinner was left overs and a epic steamed Artichoke served with garlic butter for dipping.

 

Valentine’s Day Tasty Paleo Friendly Treat

Orange cranberry scone with bacon

Orange cranberry scone with bacon

I wanted to make a epic Valentine treat for my husband and not feel bad about feeding it to him. So my search began. He’s not a big fan of chocolate, but I am and this is for him not me.

Orange and cranberry  is one of his favorite flavor combos, I used to make him orange cranberry bread, pancakes, and anything else I could think of. I decided on scones, not too sweet, but pastry-like. It seems a lot of different people make scones, cranberry, orange, lemon, blueberry, but with my days of searching I didn’t find a cranberry orange one. That makes me happy because I made an epic cranberry orange scone that two of my poor friends had to be tortured with by trying it.  Friend two said I had the texture down perfect and you would think it was a regular SAD (Standard American Diet) scone. The recipe will follow the pictures. If you don’t use dairy you could sub the Ghee for coconut oil in the glaze and it would turn out just as good.

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Pre-heat oven to 350

Ingredients for scones

2 cups almond flour/meal (skinless/blanched)

1/2 tsp Himalayan sea salt

2 tsp baking soda

1/4 cup Arrowroot flour

1 farm fresh egg brought to room temperature

1/4 cup melted coconut oil

2 TBS Grade “B” maple syrup

zest from 1 orange

3/4 cup dried cranberries

Mix dry ingredients together in a medium bowl and set aside

In medium bowl add egg, maple syrup, melted coconut oil (make sure it’s not hot), mix with hand mixer until well blended. Add wet ingredients to the dry and mix well. Mixture will be very wet and sticky, add orange zest mix well, add cranberries and mix well. Add an additional 2 TBS of Arrowroot flour to help dry batter out and make it less sticky so you can handle it easier. Form your batter into a ball and place on a cookie sheet lined with parchment paper, flatten slightly. You want to cut your flattened ball into eight pieces, I used coconut oil spray on my knife to help the knife slide through the batter better. Bake at 350 for 20 minutes or until just turning golden brown. Cool on cookie sheet with a cooling rack. While your scones are cooling make the orange honey glaze. Don’t eat a warm scone, even though you will be tempted by the orange cranberry smell. (full disclosure, I ate one)

Ingredients for the glaze

4 tsp Ghee melted

4 tsp raw honey

zest from 1/2 orange

Mix honey, and ghee together very well.  Add orange zest and mix well. I heated mine a little to help the flavors marry. Let the glaze cool until it gets a little thick, drizzle 1 tsp over each scone, then add a little more to each scone. If you don’t do dairy you may substitute coconut oil for the ghee.  If you don’t have ghee and do dairy use unsalted grass fed butter. You can also sub honey for the maple syrup.  If you make these, please leave me a comment and let me know how they turned out for you.  Please notate if you tried any other fruits or zest like lime or lemon.

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