Tag Archives: gluten free

How to Roast Garlic

Garlic Ready to be Roasted
Garlic Ready to be Roasted

There is immense need for your mouth to have this taste and texture inside it.

I feared it for about a year, thinking it too complicated, and now realize I was a bit mad. Fine full fledged mad because this is as easy as using protection, heating it through and just letting the pleasure come from within.

How Roast Garlic

Ingredients:

Olive Oil (go for quality oil, EVOO does not necessarily mean it is healthy)

Head of Garilic (or more)

Foil

Oven

Directions:

1) Remove outer skin shells

2) Cut tiny layer off the top of the garlic head, just enough to expose its luscious wonders

3) Drizzle a bit of oil over head and rub in

4) Wrap head in foil

5) Bake in oven at 400 for 30-35 minutes or until it has gone soft

6) Let cool then try a piece all on its own

Enter into salads, mayonnaise, your mouth by itself, or even make some low carb paleo friendly garlic bread 😉

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The Traveling Fat Bombs

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Have you ever done the deed? Have you ever cheated?

I know that cinnamon roll was tempting you. It called out your name and offered sweet pleasure. It just begged to be inside you.
That Starbucks frappacinno was dripping for you and she doesn’t get wet for just anyone.
That potato was even hard for you. How could you not let something so hard, just for you, inside you?

Don’t worry I have the solution and it is even more delicious. Traveling healthyfat fatbombs. They’re dripping with coffee and hardened by oils. Lick them and taste delicious extracts. They even last for days and can be fully enjoyed for just one if you desire. Then store them away until you want them again.

The largest cheating epidemic we face in keto/paleo/primal land is when we travel. When you get hungry those inhibitions flounder and there is rarely a kombucha or bulletproof coffee stream nearby. On keto you can go for lettuce wraps at fast food joins but in paleo land we avoid fast food at all 99 cents costs. There is way too much nonflower-raised, fake nutrients, in those joints. Every time I try to go for fast food now I get sick and then hungry again five minutes later. I really miss you In-N-Out. I never wanted it to be this way. Our love was meant to be forever. Torchy’s bowls and Chipotle still give mouthgasms every time.

Traveling Keto/Paleo Friendly Foods:

Boiled Eggs: Last two days

Baked Eggs: Alton Brown recipe here. Makes 12 perfect eggs or more.

Grassfed Jerky: Noms

Kale: Lasts two days

Spinach: Lasts the car ride

Nut Butters: Woot

Coconut Butter: Infinite mouth lasting time

Ghee: Delicious healthy fat that also lasts a long time

Coconut Oil: Another delicious healthy fat you can just scoop out and consume

Canned Fish: Quality matters

Canned Meats in General: Go for organic to maintain paleo

Nuts: Same as nut butters

Broccoli/Cauliflower/Radishes: Last four days. For mndgasming.

Paleo Exclusive: Potatoes/Other Root Veggies: Last many days and if you’re a beast can be eaten raw

The Traveling Fat Bombs

What I prefer to do is mix my fats together into a travel friendly jar. These jars don’t have any refrigeration necessary items so they’ve lasted me up to months in the cupboard. I usually keep them in the fridge until travel time just in case though. In the car they’ve been heated in Texas sun and are still delicious the next day. I enjoy most edibles and liquids at varying temperatures though so your mouth might have to adapt in ways mine already loves.

You don’t necessarily need fat bombs on your keto or paleo journey but if you’re in keto you need to get your energy from fats. If you’re into paleo then by now you have most likely embraced fats in all their satisfying glory as well. These bombs don’t have to be for travel and can just be scooped and nommed at any point of the day. I generally have a bomb before work to avoid cheating. There’s loaded fries at work.

Basic Recipe:

1 Cup Nut Butter, 1/2 Cup Coconut Butter or Oil, 1/4 Cup Liquid, Teaspoon of Extract. Process and make bombs or put in jar.

Optional Add Ins: Coconut Flakes, whole nuts, various things I can’t think of right now

For this Recipe:

I combined coffee and peanut butter, a deep mouth love of mine. I highly recommend mating the two at some point in your life. You also get your caffeine in while traveling.

Ingredients:

Travel Ingredients

1/2 Cup Homemade Brazilian Nut Butter (Recipe here)

1/2 Cup Trader Joe’s Raw Almond Butter

1/4 Cup Coffee (Quality matters, flavor comes through. I used a French Pressed one)

1 Teaspoon Neilsen Massey Bourbon Vanilla Extract (Quality/Flavor comes through)

Directions:

Put all ingredients in a food processor and pulse to combine.

Store in same jar you took the nut butter from or turn into mustaches.

Traveling Fat Bombs

Jar Time

Yields 24 Tablespoon size servings:

Macros: Total Fat: 10.7g Total Carb: 2.23g Net Carb: 1.84, Protein: 1.57g

Grass-Fed Avocado Donuts

Have you ever thought about how enticingly exciting it is that we can turn foods to fluff?

Not just cotton candy mind twirls but donuts and muffins and pancakes. When first starting on a paleo or keto or primal lifestyle you get denied these blissful mouth moments because you really can’t go out and buy them anymore. Most baked goods in stores are loaded with sugars and processed things just waiting to craggly up your mindbrain and body. Now, we don’t want your gorgeous body and mind being touched by those things because of all the harm they can cause. We do want you to still enjoy life though.

I am not a fan of sugar at all anymore. It causes too many cravings. It’s that thing I can eat and then just want to keep eating. Now that I’ve entered back into ketosis with paleo flairs I no longer crave food but for when my body actually needs it. I eat once a day until full and am satisfied into the next day. I have energy radiating from my sprog and body and my mental disorders have floated away. Every time I even add coconut sugar or erythritol/swerve (alternative natural sweeteners) I find myself thinking of those laced baked goods all day and just craving them despite having eaten my normal fill. In the science of it our bodies actually trigger hibernation mode and decide to store those nutrients instead of use them and then beg for more. Yeah, evolution not catching up sucks. Try being female.

I still want donuts though.

So I make donuts with no sugar at all, but instead bring out the flavors from earth’s other tasty treats. Specifically, I enjoy cinnamon and cocoa and almost all herbs. Your mouth gets to appreciate and draw out these flavors the more you embrace them. At first there’s a bit of an ick as your mind doesn’t know the flavors and asks where the sweet is. Do not fret though, eventually it will crave those nutrients and know your desires.Then sweet will just taste overt and unnecessary. I tried honey the other day, an old mouth love, and realized I have moved on. It offered nothing but sweet. In fact, most sweeteners just take away from flavor once you have adapted.

Think about when you eat sweets. You know how you feel horrid after and sometimes want to vomit? With these baked goodies you just feel great after. You get all of the healthy nutrients. You just get them in a solid fluff form.

In the keto world we use low carb flours such as almond, hazelnut and coconut. All of these are delicious on their own and so baking them just creates all of that deliciousness in your mouth.

For these donuts though I am drawing on Carolyn’s recipe  from All Day I Dream About Food, and just using an avocado, eggs, nut butter and a few other ingredients. Ingredients that don’t need fancy flours or sweeteners but just a quick trip to the grocery store, farmer’s market or put on a list for later delights. I’m still a novice so help from others is still totally acceptable. Right?

I strayed from her beautiful muffin recipe to make donuts. I just got my silicone pan in and really wanted to try it. I also changed her water to wine because I enjoy liquid flavors coming through in my baked goods. Next time I’ll even try tea or bourbon. If you want to go mild though water definitely works, so does almond milk, coconut milk, or cashew milk. If you’re following my desires for your mindbody though, no sugar, you will want to up the flavors just a tad, or add an idea of your own. I think I’ll even try lavender chocolate next time.

Now these donuts are perfectly moist and fluffy with deep chocolate nuts and can be eaten for breakfast or just a side snack. They are mindblissed out on chocolate which contains magnesium and iron (two things myself and most Americans are deficient in). Avocado is actually one of those fruits every diet loves. If only they could stop fighting over it’s place as a fruit or vegetable.

First you’ll want to lay out all your ingredients on a gorgeous black cutting board and lay it in the grass:

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Then preheat your oven to 350.

(Imagine a picture here)

Then you’ll want to put your two eggs, avocado, nut butter (or sunflower butter if you’re going nut free), and liquid into a high-speed blender of a food processor.

Food Processed One

Then you’ll whirl all of it into a smooth bliss. Take it outside for picture lighting’s sake.

Food Processed Two

Once whirled add the cocoa powder, baking soda, salt and extract. Decide you’re exhausted and don’t want to go outside so just take an inside countertop picture.
Food Processed Three

Pulse or blend until smooth. The batter can get thick so scrape down the sides as you go. My Ninja was a beast at blending and didn’t require any side scraping. Forget to take a picture of that moment but pretend you did and hope no one notices.

Finally you’ll spoon the batter into your pan. Consider worrying about getting all the batter in the holes then decide you’ve already done enough work.

Donut Pan

Bake for 12 minutes, until the tops are firm.

Place donuts onto serving tray, dust leftover cocoa powder across tray, place in grass and take a pretty picture.

Finished Donuts

Ingredients:

1 avocado

1 cup nut or sunflower seed butter (I used 1/2 a cup of Brazilian butter and 1/2 a cup of almond butter)

2 eggs

6 tablespoons coconut milk

 

or  3 tablespoons nut/coconut milk and 3 tablespoons wine, or bourbon, or any liquid

 

6 tablespoons cocoa powder

1sp baking soda

1/2 tsp vanilla extract

Dash salt

1/4 cup chocolate chips (I used Trader Joe’s 85%)

Sprinkling of blueberries (optional)

Dashes of bitters (optional)

Some form of sweetener if desired (I don’t to avoid cravings)

To create:

1) Turn the over up to 350 and grease your doughnut pan. I recommend coconut spray for this to keep those dessert feels.

2) Add your nut or sunflower butter, eggs, liquid, avocado to a food processor or high speed blender. Blend until smooth.

3) Remove lid and add in cocoa powder, baking soda and extract then put the lid back on and blend until smooth again.

4) Pour the batter into your doughnut molds and bake in the over for 12 minutes/until the tops are firm.

Makes 18 mini donuts.

Macros per donut: Net Carbs: 2.3 Total Carbs: 4g, Fat: 6.65g, Protein: 3g

Best Storage: Glass Container

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Best reheating: Cast iron with coconut oil and a dollop of peanut butter, and a berry.

Reheat Donuts
Reheat Donuts