Monday, April 28, 2014

Peanut Butter Chocolate Chip Cupcakes

Why do I eat Coconut Flour? Well, because it is so healthy and filling. Coconut Flour is high in fiber and low in carbs. Excellent choice if you are wanting to lose weight or feel full after eating a small amount. Coconut Flour is what I use to bake desserts such as cookies and cakes or use as a coating on chicken or fish. I also use it to thicken sauces or make frosting.  I am very picky about what kind of Coconut Flour I use. I only use Wilderness Family Naturals. Store bought just doesn't taste as good. 

Check them out:  http://www.wildernessfamilynaturals.com/







Preheat oven to 400 degrees

Mix:
6 eggs
2 TBSP Butter
1 tsp Vanilla
2 TBSP of Raw Honey OR 10 drops Stevia OR combo of both
1/4 Coconut Palm Sugar
½ cup Organic Peanut Butter (creamy or crunchy)

Then Add:
½ tsp Aluminum Free Baking Powder
½ tsp Celtic Sea Salt
½ Cup Wilderness Family Naturals Coconut Flour
Mix well

Add in 1/2 cup Chocolate Chips

Add to 12 muffin cups.

Bake at 400 degrees for 15-18 minutes


Kinda hard to not eat this dough! DELICIOUS!


 DONT overcook--or they will be dry... 

Wishing you peace, health and happiness...

xx
Jeni Clark~




Monday, April 21, 2014

Ginger Snaps from The Spunky Coconut

Like Ginger Snaps? Do you buy them from the store? Better yet, do you buy Gluten Free? Well, save your money (and your health!)

Ingredients in Mi-Del Ginger Snaps:
http://www.midelcookies.com/products/gluten-free/ginger-snaps



Gluten-Free Flour (Corn Flour, Soy Flour, Potato Flour, Rice Flour, Corn Starch, Potato Starch, Xanthan Gum), Organic Dehydrated Cane Juice, Canola Oil, Unsulphured Molasses, Ginger, Soy Lecithin (Used as an Emulsifier), Eggs, Baking Soda, Sea Salt, Natural Flavor.
Warnings
Contains: egg, soy. Produced in a peanut-free facility that also processes wheat and milk.

Does this list of ingredients make you cringe? Are you unsure? Well let’s just look at the majority of ingredients listed in these store bought ginger snaps.

    1. Corn Flour
    2.  Soy Flour/Soy Lecithin
    3.  Potato Flour
    4.  Corn Starch
    5.  Potato Starch
    6. “Organic” Dehydrated Cane Juice
    7.  Canola Oil
    8.   Natural Flavor

Those ingredients are enough for me to run for the hills!

CORN:  Here ya go! Educate! Know the truth. This is why I avoid corn.


Did you check out that list of “other names for corn”? Yes, the food industry is catching on. They realize people are getting smarter and reading labels. So, what is their solution? Hide corn by using other words. BE SMARTER than the average bear! When you see words like Magnesium fumarate OR Lauryl glucoside even if you have NO CLUE what that means, your little red flag should go up and you should just avoid that product. Also, please know, MANY GMO corn products are hidden in beauty supplies like shampoo, conditioner, make up etc. www.ewg.org has a list of products to avoid (and products that are safe) Check out YOUR products on their website.

SOY: The dangers of soy is EVERYWHERE! Had a hard time picking ONE article. I think the best book is,  “The Whole Soy Story”. That is a life changing read.


The few words that pop in my head when I think of “soy” are: Thyroid and Hormone DISRUPTER! Really!? You want to eat that!? Ever notice how “soy lecithin” is in EVERYTHING processed?? Yep… Read on...


POTATO FLOUR: Processed, high starch food that can cause inflammation and gut bacterial issues. If you are going to eat Potato, just eat it grown from the ground in moderation.

ORGANIC DEHYDRATED CANE JUICE: A.K.A= processed SUGAR. Do I need to write about sugar? Probably not if you are reading my blog! The word  “ANTI-NUTRIENT” sums up sugar. So, you know that healthy salad you ate followed by that processed Gluten Free cookie form the store? Well, your body will use all that salad JUST TO PROCESS that sugar you ate. So, you thought, “Oh good! I ate a salad! All that nutrition will go to my eyes, hair, skin, etc.”   BUT NOPE! All that nutrition will go to process the anti-nutrient SUGAR!

CANOLA OIL: Not sure if I need to write about this one either? Bottom line: Poison.


I pull from Mercola and Natural News because of the research that backs up what I am saying.

NATURAL FLAVORS: Given this list of ingredients I can assume “Natural Flavors” in this product is MSG. Again, not sure I need to speak about avoiding MSG. One word to sum up MSG: BRAIN TOXIN. Okay, well that was 2 words. Needless to say, most people know these days to avoid MSG. Like corn, MSG has a zillion different names hiding the word. Here is yet another list:


See why reading labels on processed foods is so important? OR just avoid.



Now with all the doom and gloom reported here I also have a solution! COOK! Yep, that’s right! If you want to ensure you are getting REAL, NON GMO, NON PROCESSED foods, you need to just cook it.

I use this FABULOUS recipe on The Spunky Coconut’s website! Excellent recipe! Delish! Please check out her website and fantastic recipes!

 GLUTEN FREE GINGER SNAPS WITH RAISINS

Wet Ingredients:
1/2 cup organic palm shortening
1 egg
Dry Ingredients:
2 cups (224 grams) almond flour
1/2 cup (80 grams) coconut sugar
1/2 cup raisins (optional)
1 teaspoon ground cinnamon
1 & 1/4 teaspoons ground ginger
1/4 teaspoon sea salt
1/4 teaspoon baking soda
Directions:
1) Preheat the oven to 350 degrees.
2) Whisk the dry ingredients in a mixing bowl.
3) Add the wet ingredients and mix with an electric mixer.
4) ) Use a 3/4 oz (size 40) scoop with a lever. Pack the scoop and level it off. Then use the lever to place it on the paper. (Or use your hands to make small balls of dough.)
6) Wet your hands and use your palm to flatten each ball to about 2 inches wide. (They don’t spread very much in the oven.)
7) Bake for 15 to 20 minutes, then cool on wire racks.
Note: They can be chewy if they cook for less time or if there is moisture in the air.
Makes about 22 cookies.


*I did use a mixture of Coconut Palm Sugar and Liquid Stevia but you can follow recipe as indicated.
Mine turned out more on the chewy side vs crispy. Still incredibly tasty!
ENJOY!

 Wishing you peace, health and happiness...
xx
Jeni Clark~






Wednesday, April 16, 2014

Nut Butter Candies



In a Bowl Add:
1 Cup of Chopped Pecans
½ cup Peanut Butter or Nut Butter of choice
½ cup of Chopped Unsulphured Apricots (Trader Joe’s)
¼ tsp Celtic Sea Salt
½ Cup Lets Do Organic Unsweetened Shredded Coconut
2 TBSP Raw Honey

Mix and place in mini cupcake liners. Place in fridge to harden. (or just scoop out of bowl and eat!) 

This is a GREAT Kid-Friendly recipe! Get your kids in the kitchen! :) Start young.. it will pay off in the long run :) This is a great school lunch idea that will keep your child feeling like they ate candy yet be nourished and feel full. 

You can skip the apricots and spread this on organic apples. Taste is AMAZING!

For more recipes like this and how to make your own Personal Cookbook Binder: 

Where to find ingredients:

Wishing you peace, health and happiness...

Jeni Clark
xx

Thursday, April 10, 2014

Brownie Cup Cakes




With Beach Body workouts, I am looking to add in more grains each day.  This week I threw together this Brownie Cupcake and it was a HIT! :) I was like OH MY GOSH, YUMMY! 
So, here it goes. I took my Chocolate Cake Recipe (http://www.realfoodgal.com/2013/06/chocolate-birthday-cake-and-chocolate.html)  and tweaked it a bit!

1 cup Digestive Wellness Almond Flour
1/2 cup Cashew Flour (Trader Joes)
1/2 cup GF Flour Blend (Trader Joes)
1 tsp celtic sea salt
1 tsp baking soda
1/2 cup Cocoa Powder
1/2-3/4  cup water
4 eggs
2 TBSP vanilla
8 TBSP butter (melted) or grapeseed oil
¼ cup honey OR 20 drops of Liquid Organic Stevia or 1/4 cup Coconut Palm Sugar (I used stevia and palm combo)

  1.       Preheat oven at 350 degrees      
  2.       Combine all wet ingredients and mix well. 
  3.     Combine all dry ingredients and mix well
  4.     Bake at 350 degrees for 18-20 minutes.
  5.     Remove from oven and let cool

Variations:
You can add ¼ cup of shredded coconut to the batter as well as coconut oil versus butter.
You can add ½ cup of Walnuts to the batter. 
This recipe makes 16 cupcakes.  

You can bake in 2, 9 inch cake pans, greased liberally with grapeseed oil or coconut oil.  Bake for 20-25 minutes until a tooth pick inserted in center comes out clean.  Cool.  Frost.

DO NOT over-bake!! Cake will be dry.

Top with Chocolate Frosting Recipe!



FROM TRADER JOE's but any GF flour blend and Cashew Flour/Meal can be used:



Chocolate Frosting
1 cup of dark organic chocolate chips
½ cup butter
1 TBSP vanilla
Pinch of Celtic Sea Salt

In sauce pan over med low heat, melt chocolate and butter until smooth stirring often. 
Add vanilla and salt
Place in freezer for 20-30 minutes (keep checking until mixture is slightly hard)
Remove from freezer and whip using a hand held mixer until fluffy.  The chocolate will turn from dark brown to light brown when it’s done.
Frost anything J

Store in glass Pyex for up to 3 days or in freezer.