Chocolate Chunk Cookies (Gluten free, dairy free, sugar free)

Who wants a fiber and protein packed chocolate chunk cookie that could easily pass as breakfast on the go instead of dessert? Um yeah that's right, me!

Ready for some odd sounding ingredients that I promise will rock your world if blended like crazy?

Ingredients:
1 can drained and rinsed Garbanzo beans
1/2 tsp vanilla extract
1 cup plus 2 tbs almond butter
1/4 cup agave or 1 tsp vanilla stevia plus 6 tbs of unstweened coconut milk (use stevia for Slenderiiz approved)
1 pinch of salt
1 cup chocolate chunk I use "Coco Polo 70% dark chocolate"  because it's sweetend with stevia, gluten free and dairy free plus no GMO and great taste! We purchase it from Natural Grocers.
1/2 tbs coconut oil

Instructions:
In a high powered blender blend all the indredient except the chocolate until smooth and evenly integrated.
While still packaged smash the chocolate with something heavy (I use a tenderizing hammer or a full can of beans).
remove the blade from your blender or scrape mixture in to a bowl. Stir in the chocolate chunks (I also use the dough "blade" for my Ninja and it works great without over chopping the chocolate).

Line a cookie sheet with parchment paper.
Grease your hands with a little coconut oil and roll about 2 tbs of dough in your hands and then flatten and place on the parchment paper. You will probably have to reapply the coconut oil every 2-3 cookies to keep the dough from sticking to your hands.

Note: The cookies do not rise or spread so how you form them is how they will look once baked.

Preheat the oven to 350 deg.
Bake for 15-20 minutes and let set for a couple minutes before eating.

Enjoy!

Pumpkin Pie (Gluten Free, Dairy Free, Sugar Free)

 

 

Pie Crust:

Makes 8 or 9 inch crust
2/3 cup coconut flour
1 cup almond flour
1 eggs
1/4 cup arrowroot
1/2 tsp sea salt
1 tsp baking soda
1 tbs apple cider vinegar
1/2 cup softened coconut oil (unrefined)
1 tsp vanilla extract
1 Tbs Stevia extract (or pure maple/honey)

1. In a small separate bowl, whisk the apple cider vinegar with the eggs (you can sub "flax eggs" by combining 6 tbs ground flax seed with warm water and set aside until it comes to a gel like consistency) until frothy.
2. Mix dry ingredients together in a food processor or mixing bowl. Add wet ingredients, including eggs (or flax mixture) and mix well. The result will be a thick crumbly dough-like consistency.
3. Use extra coconut oil  to grease a 8 or 9-inch pie dish. Crumble the dough evenly over the pie dish. You will not roll out the dough with a rolling pin like traditional crusts. You will have to press the dough into the crust so it forms the pie dish shape.
4. Take a fork and puncture the crust a few times to avoid bubbling. Heat the oven to 350° and lightly pre-cook the crust for about 5-7 minutes.
5. Now you are ready to use your crust for pumpkin pie, pecan pie or any other treat you want to make!

Pie Filling:

(1) 15oz can of Pumpkin puree
1/3 cup of pure apple juice (no sugar added!)
1/4 cup unsweetened almond milk
2 eggs
1 tbs pumpkin pie spice (cinnamon, clove, ginger)
5 oz of pure maple or 1 tbs pure stevia extract

Bake 425 F for 15 minutes or until the crust is golden brown all over.

Cool for 15-20 min before serving =)

Almond Joy bites (Vegan, Gluten Free, Dairy Free)

If it were possible to make RAW, VEGAN, GLUTEN FREE, SUGAR FREE candy on the large scale I would make these for the world and no one would be the wiser that these [in moderation] are nutritious and so good for you!
These are my favorite little morsels that are perfect for phase 3 (maintaining weight loss), I'm working on a quinoa based version that will be phase 2 (weight loss) approved for the Slenderiiz program.

Ingredients (for half dozen)

7 pitted dates

1 tbs flax seeds (or 1/4 tbs flax seed meal)
1/4 cup extra virgin coconut oil (solid not melted)

3 tbs unsweetened coconut powder

1/4 cup raw almonds

1/8 tsp salt

1/4 unsweetened coconut shred

In a food processor or good blender pulse 7 pitted dates, 1 tbs flax seeds, 1/4 cup extra virgin coconut oil
3 tbs unsweetened coconut powder. When the mixture is crumbly add 1/4 cup raw almonds and 1/8 tsp salt and pulse a couple times so the almonds are chopped but not pureed. Cover a plate with 1/4 cup unsweetened shredded coconut, scoop a palm size mixture in your hand and roll into a ball then roll in the coconut. This should make about 6 truffles. Put in the fridge to firm up and enjoy =)

I intentionally did a small serving size for our family to enjoy, because with all things moderation is key!

Vegan Protein Bites

The recipe I'm about to share was inspired by a similar recipe that can viewed at http://chefambershea.com/2012/05/03/cake-batter-balls-raw-vegan-high-protein-glutengrainsoynutseedsugar-free/

Ingredients:
1/2 cup Pure Nourish (Vegan Protein Powder purchased HERE)
2 tbs coconut flour
1 tbs melted coconut oil
4-6 tbs canned whole coconut milk
1/2 tsp cinnamon
1 tsp vanilla extract
(optional) blueberries

Mix all of the dry ingredients together first then mix in the coconut oil and vanilla extract. Use a spoon to stir in the coconut milk, start with 4 tbs add more if the mixture is too dry to hold together. Once the mixture is crumbly but comes together like play dough roll into 6 even balls. At this point you can  top with some blueberries or chopped nuts/seeds or you can leave them as is and put them in the refrigerator to set and chill.

These are a delicious treat or snack for before or after a workout or if you're craving a cookie. Remember, all things in moderation! Limit yourself to 2-3 per snack.

Strawberry "Cream" pie (no bake)

It's finally summer! In Oregon that means its time to lather on the sunscreen and go berry picking. So I have a bunch of strawberries and a husband begging for dessert to replace his favorite full gluten full dairy full sugar summer treats. Tonight we're eating this delicious strawberry and "cream" pie. It's a no-bake treat that is paleo, vegan, gluten free, sugar free and soy free!

Crust Ingredients:

3/4 cup chopped raw walnuts

1/4 cup unsweetened shredded coconut

Filling Ingredients:

2 cups fresh chopped strawberries (about 24 medium sized strawberries)

1 cup raw pecans (or cashews)

15 drops of liquid stevia (about 1 ml)

1 cup melted coconut oil

2 tbs vanilla extract

a pinch of sea salt

In a food processor (or magic bullet) grind the walnuts and coconut into a paste/crumble. Use your fingers to press the crumble into the base of a 9 inch pie pan with your fingers - similar to how you would press a grahamcracker crust.

In a blender combine the pecans, melted coconut oil, salt, stevia and vanilla extract and whip until a light and fluffy cream base has been formed. Add in the chopped strawberries and blend/whip until the mixture is completely smooth.

Pour the strawberry mix into the pie dish over the crust and refrigerate for 3 hours. Cut and serve =)

Carrot Cake (Gluten Free, Dairy Free, Sugar Free, Soy Free)

Note before you get started: This cake base DOES NOT RISE so make sure you fill the cake dish 85% of the way full. 

Cake base
Things you'll need:
4 eggs
1.5 cups stevia in the raw
1 tsp salt
1/4 tsp nutmeg (my family can't eat cinamon, you can do 1/8 tsp nutmeg 1/8 tsp cinamon)
1 cup unsweetened apple sauce
1/3 cup coconut oil (plus some for greasing the cake pan)
1 cup shredded carrots
1 cup unsweetened coconut milk
1/2 cup chopped walnuts
2 tsp gluten free pure vanilla extract
1/2 cup almond flour
1 cup bob's redmill all purpose gluten free flour mix
2.5 tsp baking powder

Frosting
Things you'll need:
2 egg yolks (I save the whites to use for scrambled eggs in the morning)
1/2 cup stevia in the raw
1/2 tsp gluten free pure vanilla extract
1/4 cup coconut butter
1/4 cup chopped walnuts
1/2 cup unsweetened coconut milk

Let's get started!
Preheat the oven to 350 degrees F

In a mixing bowl cream the 4 eggs, stevia, vanilla, applesauce, coconut oil, coconut milk and salt. Once evenly incorporated add in the shredded carrots, walnuts, almond flour, all purpose gluten free flour and lastly the baking powder.

I know it's unappealing when raw ;) but trust me it tastes good!

Grease a pretty cake dish with coconut oil and fill 85% of the way full. This batter does not rise, so leave just enough room to top with frosting.

Bake in a preheated (350 deg F) oven for 35-50 minutes, timing will vary based on ovens and elevation levels.

While you're cake is baking let's get started on the frosting!

Chop up 1/2 cup walnuts
Separate 2 egg yolks from egg whites. You only need the yolks.
on very low heat whisk the eggs, 1/2 tsp of vanilla and 1/4 cup coconut butter. Stirring non-stop until the coconut butter is completely incorporated and add the 1/2 cup stevia in the raw and coconut milk. Continue to stir over low heat until the sauce is thick enough to where you can run your finger down the back of the spatula and there's a clean streak.

Remove from heat. If the mixture is still pretty loose then add back to low heat and stir. The coconut butter in the mixture will cause the sauce to thicken some after cooling.

Top the semi cooled cake with the frosting then garnish the top with the 1/4 cup chopped walnuts and let cool on the counter before wrapping and storing in the fridge (if you don't wait for it to cool you'll end up with condensation pooling on the plastic wrap and making your cake soggy).

Store covered in the fridge for freshness.

German Chocolate Cake (Gluten Free, Dairy Free, Sugar Free, Soy Free)

Being sugar free doesn't mean you can't occasionally indulge on baked goods like this German chocolate cake. The chocolate cake base can be used with any topping (fresh strawberries would be awesome) it is super moist and decadent. This is a double hitter where I will give you the recipe for the cake and my mock German chocolate cake frosting =)

Note before you get started: This cake base DOES NOT RISE so make sure you fill the cake dish 85% of the way full. 

Cake base
Things you'll need:
4 eggs
1.5 cups stevia in the raw
1 tsp salt
1.5 cups unsweetened apple sauce
2/3 coconut oil (plus some for greasing the cake pan)
1 cup unsweetened cocoa powder
1 cup unsweetened coconut milk
2 tsp gluten free pure vanilla extract
1/2 cup almond flour
1 cup bob's redmill all purpose gluten free flour mix
2.5 tsp baking powder

Frosting
Things you'll need:
3 egg yolks (I save the whites to use for scrambled eggs in the morning)
1/2 cup stevia in the raw
1/2 tsp gluten free pure vanilla extract
1/3 cup coconut butter
3/4 cup chopped walnuts (or pecans)
1/2 cup unsweetened coconut flakes (I prefer bob's redmill)
1 cup unsweetened coconut milk

Let's get started!
Preheat the oven to 350 degrees F

In a mixing bowl cream the 4 eggs, stevia, vanilla, applesauce, coconut oil, coconut milk and salt. Once evenly incorporated add in the cocoa powder, almond flour, all purpose gluten free flour and lastly the baking powder.

I had a skilled helper for the mixing part =)

Grease a pretty cake dish with coconut oil and fill 85% of the way full. This batter does not rise, so leave just enough room to top with frosting.

Bake in a preheated oven for 30-45 minutes, timing will vary based on oven's and elevation levels.

While you're cake is baking let's get started on the frosting!

Chop up 3/4 cup walnuts (or pecans)
Separate 3 egg yolks from egg whites. You only need the yolks.
on very low heat whisk the eggs, 1/2 tsp of vanilla and 1/3 cup coconut butter. Stirring non-stop until the coconut butter is completely incorporated and add the 1 cup coconut milk and 1/2 cup stevia in the raw. Continue to stir over low heat until the sauce is thick enough to where you can run your finger down the back of the spatula and there's a clean streak.

Remove from heat and add 3/4 cup nuts, and 1/2 cup coconut flakes. If the mixture is still pretty loose then add back to low heat and stir. The coconut butter in the mixture will cause the sauce to thicken some after cooling.

Top the semi cooled cake with the frosting (while it's still warm), and let cool on the counter before wrapping in plastic wrap (otherwise you'll end up with condensation gathering on the plastic; creating a soggy top)

Store covered in the fridge for freshness. Karl enjoyed his slices cold, and I liked to heat mine up in the microwave. Either way it's delicious!

Almond cookies (Dairy Free, Gluten Free, Sugar Free, Soy Free)

Yesenia, a fellow Slenderiiz user and friend, posted a link to some delicious cookies today! http://www.yummly.com/recipe/external/Flourless_-sugar-free-peanut-butter-cookies-309702

The recipe calls for peanut butter and peanuts, so I adapted to almond butter and chopped almonds. The only other substitute I made was instead of using a tsp of water I used a tsp of coconut milk.

(Makes about 2 dozen small cookies, recipe adapted from Flourless Almond Butter Cookies from Cookie Madness.)

Ingredients:

1 large egg

1 cup granular Splenda or Stevia-in-the-Raw Granulated Sweetener

1 tsp. baking powder

1/2 tsp.vanilla extract

1 cup creamy natural almond butter (check sugar content, the one I used had no sugar in the ingredients)

1 tsp. water (I used coconut milk)

1/3 cup chopped almonds (optional)

Instructions:
Preheat oven to 350 F.

In mixing bowl, use electric beater to beat together the egg, Stevia, baking powder, and vanilla for about a minute. Add almond butter and water and beat together. (The mixture was fairly dry and broken apart. Just be sure the peanut butter is mixed well with the other ingredients.) Add peanuts if using, and blend into dough.

Use a large non-stick cookie sheet. Measure out a heaping teaspoon of batter for each cookie, then smash down with a fork. Bake 15 minutes, or slightly longer, until cookies feel firm and are slightly browned.

Tip: For easy clean up line your baking sheets with foil.

Yesenia's cookies look so beautiful I had to share =)

Vegan Ice Cream (Gluten Free, Sugar Free, Dairy Free, Soy Free)

In a comment on my no bake cookie recipe a friend (Michelle B.) left a recipe for this delightful vegan ice cream in the comments. I had to try! The whole family approved =)

Things you need:
2 ripe bananas
2 tbs almond butter
2 tbs unsweetened coconut milk
2 tbs unsweetened cocoa powder
(optional) 1/2 tbs Stevia in the raw
(optional) chopped almond for topping
(optional) 1 large strawberry (or other fresh fruit of your choice)

Servings: 2 (394 calories total)

Cut up 2 ripe bananas and freeze (takes at least 6 hours). When you're getting ready to prep take the bananas out of the freezer and let them thaw slightly on the counter top for 10 minutes.

I used a magic bullet instead of a blender but either will work. Put your banana's, coconut milk, almond butter and cocoa powder (also optional Stevia), and blend until smooth.

Should turn out the same exact texture as soft service ice cream. I topped ours with some fresh strawberries and chopped almonds for added brightness and crunch.

Delicious! Thanks Michelle!

No Bake Cookies Sugar Free, Dairy Free, Gluten Free

When you're making a life style change instead of just a "diet" you have to have options for treats so you don't feel like you're deprived and then binge on junk food. I adapted several different recipes in order to come up with this one great alternative to your traditional, calorie and sugar packed no bake cookie.

NOTE: Make sure you measure the coconut oil while in liquid form, and if you are using a loose almond butter reduce your coconut oil measurements by 2-3 tbs.

Things you need:
1 cup Almond butter (make sure it's sugar free)
1 3/4 cup Stevia in the Raw
3 cups Old Fashioned Oatmeal (make sure it's gluten free)
1/2 cup Coconut oil
1/2 cup Unsweetened coconut milk
1/2 tsp Nutmeg (or cinnamon)
1/4 tsp Salt
1 tbsp Unsweetened Cocoa powder (if you want a chocolate cookie use 1/3 cup)
Wax paper / cookie sheet

In a large sauce pan melt the coconut oil on low, add the stevia. Stir in the coconut milk and turn the heat up to medium and stir in the almond butter, salt, nutmeg, cocoa powder. Heat mixture and mix thoroughly, add the oat meal and stir over heat for 30 seconds- 1minute until evenly incorporated. Remove from heat and drop on to two cookie sheet lined with wax paper. Place in the freezer to set.

I like to store mine in the freezer for freshness and the extra crunch.

These awesome little cookies are packed with protein and fiber and are less than 150 calories per cookie!

Karl likes to grab these on the way out the door to work as a quick breakfast paired with either an apple or an orange.

Sugar Free, Dairy Free, Gluten Free Brownies

Craving for sweets? How about a guilt free brownie?

Things you need:

3/4 cup of Bob's Redmill All purpose gluten free flour (or 1/2 cup almond meal

1/4 cup sorghum flour)

1/4 tsp baking soda

2 cups unsweetened applesauce

1 tbs vanilla

5 ounces of pure Stevia (or 1/4 cup sweetener)

6 ounces of unsweetened cocoa powder 

1/2 cup coconut oil

2 eggs

1/2 tsp salt

(Optional) 1/4 tsp cinnamon 

Preheat your oven 350 deg. F and lightly grease an 8x8 pan with some coconut oil

Mix your wet ingredients in a bowl (eggs, stevia, vanilla, applesauce, coconut oil), mix in a separate bowl your dry ingredient (salt, "flour", baking soda, cocoa powder).

Combine the two mixes thoroughly and pour in to your greased 8x8 pan.

Bake for 20-30 minutes

Top with your choice of fruit and enjoy!