Recipes

Chicken Satay with Spicy Almond Sauce

By Kristen Gostomski

| May 4, 2020 | Recipes

This chicken satay is a favorite at our house. I can marinate the meat ahead of time then have it ready for a group of hungry boys in minutes. I love it with my Spicy Almond Sauce sauce, but it can also be served with mustard or honey.

Ingredients
1 pound boneless, skinless chicken breasts or thighs cut into strips

for the marinade
2 Tbsp. extra virgin olive oil
2 Tbsp. Coconut Aminos
2 Tbsp. fish sauce
1 Tbsp. fresh lime juice
1 tsp. Sriracha sauce
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1 tsp. ground turmeric

for the sauce
2 Tbsp. Coconut Aminos
1 Tbsp. apple cider vinegar
1 Tbsp. lime juice
2 Tbsp. almond butter
1/8 tsp. garlic powder
1 tsp. honey
1 tsp. Sriracha

Directions
1. Whisk marinade ingredients together in a large bowl until well-combined. Place chicken in the marinade and mix with your hands to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.

2. Meanwhile, prepare the sauce. Combine all the ingredients in a small saucepan over low heat. Stir until melted and smooth. Set aside to cool to room temperature.

3. Prepare grill to medium high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 4 minutes per side, or until cooked through. Serve with Spicy Almond Sauce, mustard, or honey.

Alternative Cooking Methods

Oven Method
To bake the chicken, preheat oven to 400 degrees F. Coat a baking sheet with coconut oil. Place chicken on the prepared baking sheet and cook until chicken is cooked through and juices run clear, about 10-15 minutes.

Stovetop Method
Melt 2 Tbsp. coconut oil or butter in a large frying pan over medium high heat. Add chicken strips in a single later and cook 3 to 4 minutes on each side until browned and done.

Slow Roasted Bacon

By Kristen Gostomski

| May 1, 2020 | Recipes

Bacon is one of the most demonized foods on the planet. Is it really that bad?

While there are known risks associated with eating cured and smoked meats in excess, bacon is still okay to enjoy on occasion if you follow a few guidelines.

Avoid feedlot bacon.
Choose pasture raised when possible.
Avoid well done bacon.
Avoid cooking bacon at high temperatures.
Enjoy bacon on occasion while eating plenty of fruits and vegetables daily.

This slow roasted bacon is cooked at a relatively low temperature and yields bacon that is crispy yet not overdone.

Ingredients
About 14 strips good quality bacon

Procedure
1. Preheat oven to 300 degrees.
2. Place a draining grate inside a full size sheet pan. Place strips if bacon in a single layer across the draining grate.
3. Bake in a preheated oven for 45-70 minutes. Cooking time will depend on the thickness of the bacon.
4. Remove the bacon from the oven and gently slide a fork or spatula underneath each strip to loosen it from the grate. This will prevent the bacon from sticking as it cools. Let cool for 3-5 minutes. The bacon should become crisp as it cools. Enjoy immediately or store in the refrigerator to enjoy later.

Chia Egg Replacement

By Kristen Gostomski

| May 1, 2020 | Recipes

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

Ingredients – makes 1 chia egg
1 Tbsp. freshly ground chia seeds
3 Tbsp. filtered water

Procedure
Combine ground chia seeds and filtered water in a small bowl. Whisk with a fork and let stand for a few minutes until water is absorbed and it takes on a gooey texture much like a raw egg.

Allergy Friendly Ooey Gooey Chocolate Chip Cookie Bars

By Kristen Gostomski

| May 1, 2020 | Recipes, Snacks and Desserts

EVERYONE goes crazy for these Chocolate Chip Cookie Bars that are free of the top 6 allergens commonly found in baked goods—Dairy, Eggs, Tree Nuts, Peanuts, Wheat, and Soy (see note on coconut below).

An essential for those with allergies—Ooey Gooey Chocolate Chip Cookie Bars is one of my most popular recipes. These bars are just as popular with those who don’t suffer from allergies.

Note: These bars contain coconut flour. The Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut.

Ingredients
1/4 cup arrowroot flour/starch
1 Tbsp. freshly ground flax seed
1 Tbsp. potato starch
2 tsp. coconut flour
1/2 tsp. baking soda
1/2 tsp. sea salt

2/3 cup coconut sugar
1 cup tahini
1/4 cup honey
1/4 cup sustainably harvested palm shortening
1 Tbsp. vanilla
2 chia eggs
1 cup Enjoy Life dark chocolate chips

Procedure
1. Preheat oven to 350 degrees. Grease an 8 1/2 by 8 1/2 baking dish.
2. In a medium bowl whisk together the first 6 ingredients through sea salt. Set aside.
3. In the bowl of an electric mixer combine the coconut sugar, tahini, honey, palm shortening, and vanilla. Beat on medium speed until well combined.
4. Add flour mixture and beat on medium speed until well combined.
5. Add the chia eggs and beat on medium-low until incorporated. Do not over beat.
6. Stir in the chocolate chips.
7. Transfer dough to the baking dish and spread evenly with a rubber spatula.
8. Bake for 25-30 minutes.
9. Let the bars cool for several hours, cover and store in the refrigerator.

*These bars taste best straight from the refrigerator as oils from the tahini may separate at room temperature.

Mango Blender Ice Cream

By Kristen Gostomski

| May 1, 2020 | Recipes, Snacks and Desserts

Have you ever had a Mango Lassi? This wholesome mango ice cream tastes just like that only better. No ice cream maker required. It’s ready to serve in less than 3 minutes. Seriously.

Ingredients
1/3 cup mango kombucha (I use G T’s)
1/3 cup cream or homemade almond milk
1 Tbsp. raw honey or maple syrup
2 cups frozen organic mangos (substitute peaches for peach ice cream)

Procedure
1. Combine kombucha and cream or homemade almond milk in a small bowl. Add the honey or maple syrup and whisk the liquid with a fork. Set Aside for a minute or two.
2. Place the mangos into the container of a high speed blender like a Vitamix. Now that the honey has partially dissolved, whisk the liquid again and then pour over the mangos.
3. Secure Lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High, using the tamper to press the ingredients into the blades.
4. In about 30-60 seconds, the sound of the motor will change. Stop machine. Do not over mix or melting will occur. Serve immediately.

Cashew Sour Cream

By Kristen Gostomski

| March 5, 2020 | Recipes, Sauces and Dressings

If you are sensitive to dairy or avoiding it for other reasons, this dairy free option can be used in any recipe that calls for sour cream.

Ingredients
1 1/2 cups raw cashews, soaked for 2-4 hours, rinsed and drained
1/2 – 2/3 cup filtered water (the amount of water will depend on how long the cashews were soaked and the desired consistency)
3 Tbsp. fresh lemon juice
2 Tbsp. fresh lime juice
1 tsp. apple cider vinegar
1/4 tsp. Himalayan or sea salt

Procedure
1. Place cashews, 1/2 cup water, and the remaining ingredients into the container of a high speed blender like a Vitamix and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High.
2. Blend until the mixture becomes smooth and starts to thicken. With the motor running, slowly add more filtered water until you reach your desired consistency keeping in mind that cream will thicken slightly when refrigerated.
3. Store in the refrigerator in an air tight container like a mason jar.

Vegan Dark Chocolate Brownies

By Kristen Gostomski

| May 5, 2019 | Recipes, Snacks and Desserts

These brownies taste like chocolate cake and chocolate fudge rolled into one tasty dessert. Bonus: Vegan Dark Chocolate Brownies are both vegan and are free of the 6 most common food allergies found in baked goods (milk, eggs, tree nuts, peanuts, wheat, and soy).

*note: contains coconut (Although coconut is classified as a fruit, the food and drug administration recognizes coconut as a tree nut. Most people who are allergic to tree nuts can safely eat coconut.)

Ingredients
3 Tbsp. unsweetened cacao powder
2 Tbsp. potato starch
1 Tbsp. arrowroot flour/starch
2 tsp. coconut flour
1 Tbsp. freshly ground flax seed
1 tsp. baking soda
1/8 tsp sea salt
3/4 cup Enjoy Life dark chocolate chips
1/2 cup tahini
1/2 cup honey (substitute maple syrup for truly vegan)
2 Tbsp. coconut oil
1 Tbsp. vanilla
2 chia eggs

Procedure
1. Preheat oven to 350 degrees. Grease an 8 1/2 by 8 1/2 baking dish.
2. In the bowl of an electric mixer whisk together the first 7 ingredients through sea salt. Set aside.
3. Over a double broiler melt, chocolate chips, tahini, honey, and coconut oil. Stir until smooth.
4. Add melted chocolate mixture and vanilla to the flour mixture and beat on medium speed until well combined.
5. Add the chia eggs and beat on medium-low until incorporated. Do not over beat.
6. Transfer dough to the baking dish and spread evenly with a rubber spatula.
7. Bake for 25-30 minutes.
8. Let the brownies cool for several hours, cover and store in the refrigerator.

*These brownies taste best straight from from the refrigerator as oils from the tahini may separate at room temperature.

Cashew Cream

By Kristen Gostomski

| May 5, 2019 | Recipes, Sauces and Dressings

If you are looking to avoid dairy or animal products entirely this cashew cream can be substituted for heavy cream in just about any recipe. I have been using it to make french onion dip, creamed spinach, creamy soups, salad dressings, Swedish cream and more.

Ingredients
1 cup raw cashews, soaked for 2-4 hours, rinsed and drained
3/4 cup filtered water
1/4 cup filtered water (more or less depending on how much water the cashews absorbed during soaking)

Procedure
1. Place cashews and 3/4 cup water into the container of a high speed blender like a Vitamix and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High.
2. Blend until the mixture becomes smooth and starts to thicken. With the motor running, slowly add more filtered water until you reach your desired consistency keeping in mind that cream will thicken slightly when refrigerated.
3. Store in the refrigerator in an air tight container like a mason jar.

Strawberry Blender Ice Cream

By Kristen Gostomski

| March 14, 2019 | Recipes, Snacks and Desserts

This strawberry ice cream is so delicious and packed with nutrients it’s hard to believe it’s ready in less than 3 minutes. Throw out your cartons of processed ice cream. Your kids will like this better. Especially if you let them help you make it.

No Bake Chocolate Peanut Butter Protein Bar

By Kristen Gostomski

| January 24, 2019 | Snacks and Desserts, Recipes

Most protein shakes and bars are highly processed and contain preservatives, fillers, and synthetic ingredients; And most of them don’t even taste good. Why bother? My Chocolate Peanut Butter Protein Bar is made with only nourishing ingredients and it tastes amazing.

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