Recipes

Grain Free Chocolate Chip Muffins

By Kristen Gostomski

| December 6, 2020 | Recipes, Snacks and Desserts

I have been working on the perfect grain free muffin for several years now and I finally nailed it. Not only are these muffins some of the best you’ll ever eat, they are packed with fiber and other nourishing ingredients that will make you feel healthy and energized.

Ingredients (makes 12 muffins)
1/2 cup cassava flour
1/2 cup coconut flour
1/4 cup potato starch
2 Tbsp. psyllium husk powder
1/2 tsp. baking soda
1 tsp. cream of tartar
1/8 tsp. sea salt
3/4 cup coconut sugar
1/3 cup honey
4 eggs
1/2 cup unsweetened apple sauce
2 tsp vanilla
1/3 cup butter or coconut oil, melted
1/2 cup Enjoy Life Dark Chocolate Chips
1/2 cup Enjoy Life Semi-Sweet Chocolate Chips

Procedure
Preheat oven to 35o and line a muffin tin with muffin liners.
In a medium bowl combine cassava flour, coconut flour, potato starch, psyllium husk, baking soda, cream of tartar, and sea salt. Whisk to combine and set aside.
In a large bowl combine coconut sugar, honey, eggs, apple sauce, and vanilla.
Add the dry mixture to the wet mixture and stir to combine.
Add the melted butter or coconut oil and stir again until well incorporated.
Stir in chocolate chips.
Evenly distribute batter into 12 muffin tins.
Bake at 350 for 25-28 minutes or until a toothpick or knife inserted into the center comes out clean.
Let the muffins cool, then store in the refrigerator.
These muffins are good cold; they taste even better warmed briefly in the oven.

Variations—instead of adding chocolate chips, try the following:

1 cup dried cranberries, zest of 1 orange
2 cups fresh blueberries

For Lemon muffins: add 1 additional Tbsp. of cassava flour and coconut flour, 1/4 cup fresh lemon juice, 1 Tbsp. lemon zest, and 1 tsp. almond extract. Omit the vanilla and chocolate chips.

Gluten and Grain Free Banana Bread

By Kristen Gostomski

| May 13, 2020 | Recipes, Snacks and Desserts

Banana bread is the perfect way to use up over-ripe bananas—something we have often in our house.

Conventional banana bread is made with A LOT of white sugar and white flour. My banana bread is made with only nourishing ingredients and tastes even better than it’s conventional counterpart.

Ingredients
1/4 cup coconut flour
1/4 cup cassava flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
pinch fine sea salt
4 eggs
1 teaspoon vanilla extract
1/4 cup honey
1 tsp. apple cider vinegar
2 large ripe mashed bananas (about 1 1/2 cups)
1/2 cup butter or coconut oil, melted

Procedure
1. Preheat oven to 350.
2. In a medium bowl combine dry ingredients (through sea salt). Whisk until well combined. Set aside.
3. In a large bowl beat eggs, vanilla, honey, apple cider vinegar, and mashed banana until smooth.
4. Add melted coconut oil and beat until smooth.
5. Add dry ingredients and beat until well incorporated.
6. Pour batter into a well greased bread pan. Bake for 55-65 minutes or until a knife going into the center comes out clean.
7. Cool to room temperature.
8. Wrap in parchment paper and store in a ziplock bag in the refrigerator.
9. This bread is best served cold.

Gluten and Grain Free Sweet Potato Bread

By Kristen Gostomski

| May 10, 2020 | Recipes, Snacks and Desserts

Sweet dense breads like this one are fairly simple to make gluten and grain free. The texture yields similar to their conventional counterparts and the taste is even better!

Ingredients
1/4 cup coconut flour
1/4 cup arrowroot flour (starch)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
pinch fine sea salt
4 eggs
1 teaspoon vanilla extract
1/4 cup honey
1 tsp. apple cider vinegar
1 cup skinned and mashed baked sweet potato
1/2 cup butter or coconut oil, melted

Procedure
1. Preheat oven to 350.
2. In a medium bowl combine dry ingredients (through sea salt). Whisk until well combined. Set aside.
3. In a large bowl beat eggs, vanilla, honey, apple cider vinegar, and sweet potato until smooth.
4. Add melted coconut oil and beat until smooth.
5. Add dry ingredients and beat until well incorporated.
6. Pour batter into a well greased bread pan. Bake for 55-65 minutes or until a knife going into the center comes out clean.
7. Cool to room temperature.
8. Wrap in parchment paper and store in a ziplock bag in the refrigerator.
9. This bread is best served cold.

Guacamole (onion and garlic free)

By Kristen Gostomski

| May 8, 2020 | Recipes, Sauces and Dressings, Salads

I have never met a fresh guacamole I don’t like. I love it on all of my Latin favorites, as a dip for raw veggies, or just by the spoonful.

This recipe is really fresh and simple. Hold the garlic and onion breath please!

Did you know avocados are a nutrition powerhouse packed with healthy fat and 9 grams of fiber per avocado? They are also high in vitamin C, potassium and magnesium.

Ingredients
1 avocado, seeded, peeled, cut in chunks
1 Tbs. fresh lime juice
1 Tbsp. fresh chopped cilantro
cracked pepper
pinch of sea salt
tiny pinch of cayenne pepper (optional)

Procedure
Mash avocado with lime juice in a bowl to desired consistency.
Gently stir in remaining ingredients.

Dark Chocolate Fudge

By Kristen Gostomski

| May 8, 2020 | Recipes, Snacks and Desserts

This fudge is not just low in sugar, it’s packed with healthy fats and tons of nutrients. Most importantly, It’s delicious! Trust me. I’m a total chocolate snob.

Ingredients
2 cups Enjoy Life dark chocolate chips
1 stick sweet cream butter from pasture raised cows
1/2 cup cold pressed coconut oil
1 tsp. vanilla

note: for a dairy free option (or if you just love coconut) exchange the stick of butter for another 1/2 cup of coconut oil.

Procedure
Melt everything in a double broiler, stirring until smooth. Pour into a glass baking or storage dish greased with butter or coconut oil. Place in the freezer until set (about 15-20 minutes). Cover and store in the refrigerator. This fudge tastes great straight from the refrigerator. For a softer fudge, slice and leave at room temperature for 30-45 minutes before serving.

Variations

Orange Dark Chocolate Fudge: Add 1 Tbsp. orange zest and 1/4 tsp. orange extract
Mint Dark Chocolate Fudge: Add 1/4 tsp. mint extract

BLT Salad with Cashew Herb Dressing

By Kristen Gostomski

| May 5, 2020 | Recipes, Salads

With my cashew herb dressing, this is one of my favorite salads of all time. You’ll want to stick with a hearty and crisp lettuce like romaine.

Ingredients
chopped organic romaine lettuce
diced organic tomato
diced organic cucumber
chopped slow roasted bacon

Procedure
Add desired amounts of the above ingredients to a medium or large bowl and toss with a generous serving of cashew herb dressing.

Cashew Herb Dressing

By Kristen Gostomski

| May 5, 2020 | Recipes, Sauces and Dressings

Unlike conventional dressings filled with processed oils, artificial ingredients and stabilizers, this cashew herb dressing is made with only fresh, raw ingredients like cashews, extra virgin olive oil and fresh herbs. Use it as a dressing on a salad or as a dip for raw veggies.

Ingredients
1 1/2 cups cashew cream
2 Tbsp. apple cider vinegar
3 Tbsp. fresh lemon juice
1 Tbsp. dijon mustard
2 tsp. raw honey (substitute maple syrup for true vegan)
3 cloves fresh minced and crushed garlic (a garlic press works best)
1/2 tsp onion powder
1/2 tsp. fine Himalayan or sea salt
1/4 tsp. fresh cracked pepper
1/4 cup extra virgin olive oil
3 heaping Tbsp. minced fresh parsley
1 heaping Tbsp. minced fresh basil
1 heaping Tbsp. minced fresh dill

Procedure
Add all of the ingredients except for the olive oil, parsley, basil and dill to a medium bowl and whisk until everything comes together. Continue whisking while adding the olive oil in a stream. Gently whisk in parsley, basil and dill. Refrigerate in an airtight container like a mason jar.

Flax Egg Replacement

By Kristen Gostomski

| May 4, 2020 | Recipes

If you have an egg allergy or are avoiding eggs for another reason, these flax eggs work well in recipes that use eggs as a binder. Buy your flax seeds whole and store them in the refrigerator to avoid oxidation of the delicate oils. Use a coffee grinder or spice grinder to grind your flax seed.

makes 1 flax egg

1 Tbsp. freshly ground flax seeds
3 Tbsp. filtered water

Combine ground flax seeds and filtered water in a small bowl. Whisk with a fork and let stand for 5-10 minutes, until water is absorbed and it has a texture similar to egg whites.

Orange Ginger Turmeric Smoothie

By Kristen Gostomski

| May 4, 2020 | Recipes, Smoothies

This is one of my all time favorite smoothie recipes. It’s packed with antioxidant, anti-inflammatory ingredients and rich in flavor.

1/4 cup orange Kombucha
1/4 cup pasture raised cream (use coconut milk or homemade almond milk for dairy free & vegan)
1/2 medium orange, peeled and seeds removed
about 1 1/2 – 2 inches fresh ginger root, peeled
about 1/2 – 1 inch fresh turmeric root, peeled
1/2 large banana, frozen and sliced
1/2 cup cubed ice

Blend until smooth.

note: this recipe may require a high speed blender like a Vitamix to obtain a smooth consistency.

Recipes

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