Tag Archives: keto

Top Five Real Life Reasons I Eat Low Carb and Paleo

Fuck

I’ve finally gotten past the cult mind of keto. 

Oh how that mind led into crazy thoughts of fear rebounds.

I categorized everything that wasn’t low carb as unable to enter me and not meant for human consumption.

I even thought that the only natural diet is keto since humans used to eat mostly organ meat and there were two men in New York that only ate organ meat for years and were incredibly healthy. More on those studies later. Why to Eat Organ Meat will need to be a dedication post to organ meat’s delicious body fondling

Carbs are no longer demonized in my brain. Plenty of cultures thrive on them. The combination is where the mind gets confuzzled over how to function.

From my self study in The Box of Chocolates Experiment, where I ate fast food for a week, vegan for a week, vegetarian for a week, paleo for a week and then finally low carb and paleo, I learned to not fear food anymore.

Through this self experimentation my brain and body learned that low carb is truly the lifestyle for my body. No other lifestyle makes me feel vividly in control of food and mind.

The paleo combo basically means I go for foods that are closest to what we think the human body naturally desires This seems to be ancestral and location dependent, but I think it might revolve around what mummy ate while you were in the womb. A seasonal diet of fats in the summer and roots in the winter would also make more intuitive sense than doing either year round. Oh nutrition research 😉 Eventuallly I hope to create a diet equation that takes in the availability of food possibilities, based on your current location and time of year, and create a daily diet just by having an ap on your phone.

I recently  cut out nuts due to their phytic acid preventing nutrient absorption. I self tested and realized they do inflame me, no matter how much I tell my body to love them 😦 .It still convinces me into almond milk lattes sometime. Mostly because favored coffee shops don’t carry coconut milk.

I just use coconut butter now instead of nuts, and it tastes even more mouthgasmingly delicious, especially if you toss in half a vanilla bean. You don’t even have to scrape it.

I also avoid dairy since it keeps causing bloating/gas unless I get it local and not pastured. Most of the time getting unpastuerized dairy is too hard. Kalona SuperNatural is my go to brand if I’m craving that dairy inside me

IMG_20150803_180531

My Top Five Reasons for Following the Keto and Paleo Lifestyle

 1.  My Mind and Body Have Full Control Over Food and Themselves.

I spent many years of life addicted to sugar and did not even know it. So much hunger would ravage my being every three hours and want to bite all my friends until they gave me food. Cupcakes got to fill my life though so I had that going for me, which was nice.

This body was simply ravished and out of control of itself in its nutrient deprived state. Sadly, sugar blocks nutrient absorption.

The moment I have sugar these days I’ll wind up overeating and constantly thinking of that sugar goodie. Ask my family about when they convinced me into eating one donut and I had to sneak the bag into the bathroom that night because I couldn’t stop thinking of them. A picture was taken for my other blog/in order to help out others who think sugar addiction is their fault.

Donuts

The brain switches to hibernation needs and wants you to store food. Hibernation preparation 😉

Wicked Sing a long Pic

Many humans  adapt, just like we can to any other drug, but when you get off sugar you lose those adaptations and it becomes intense when you put that drug inside you.

I finally have no out of control cravings for food. Even if this body switches out of keto for a few days it winds up over eating and thinking of food all hours of the day.

While in ketosis I barely think of food throughout the day and when I do there’s still full control. It’s even easy to eat once a day and highly preferable.

Haha this post is getting so long it’s like a love letter.

The meat or the veggie or the fat can even be switched with no fear. I used to fear not having cupcakes in the cabinet or being deprived of sour patch kids in my backpack. Energy drinks were especially hard to be without. I’d try and pull them from the clouds. It’s so nice to not be paying for addiction anymore. Money money money.

I’m also almost off all drugs, including caffeine, alcohol and grassy things. The idea would have horrified me a year ago, but now I enjoy the way my body feels at a complete balance. The process is slow but we’re getting there. Eventually I plan to make detox week meal plans for each to help out my fellow species that also knows of drug boxes. We can barely socialize without them 😉

IMG_20150813_143654

 

  2. No More Mental Illnesses!

Those words used to make me cower at the possibility of telling other humans something so crazy. Pshh. Mental disorders are from abuse they say. As a human that tried for years to cure my ADHD, OCD, anxiety, suicidal thoughts, dissociation and a general disconnect to life without any food change, I can now tell you how crucial having nutrients is. Without them your body simply cannot connect to life. This includes memory and love and learning and all the things we believe humans just have.

Hell, I even did a 45 day study tracking 65 pieces of mental data to prove it. Mwahahah. Proof. I would have needed it if someone dared to say they could cure the blissfuck demon in my head.

My demon shoo.

When you detox from the foods that are causing your pain, and then get back on them, you can finally tell where all that mind bullox was coming from. Seriously though, I have a Reese’s and want to rip the skin from the faces around me and watch the blood pour out. Every time. I wish I was kidding. A fifth of my life goals revolve around sticking myself in a room with nothing but  me and a journal. I eat just organ meat for two weeks and they put me in a machine each day. Then they give me McDonald’s for a week and watch my brain again. I have no doubt I can prove mental disorders are from toxins in food or whatever all else is in the foods that mentally disordered minds.

I also enjoy just being alone. Solitude doesn’t give an awareness of pain. The pain is gone.

I used to have autofear any moment I was left alone with this mind. There would be impulses to play games, talk or get online. The anxiety at being around other humans was also fierce. Now I can sit in a room with just me or sit outside for hours and there’s no fear. I actually enjoy the solitude of my innards. That feeling just started happening in the last six months. All the years before this just held so much fear in every silence. Cleansing that fear is a demon on steroids, but it can be done if you’re willing to access every part of that fear and adapt to it. Your mind needs the right nutrients to be able to adapt with. No worries lovers. There is organ meat.

IMG_20150601_151821

  3. All of My  Food Dollars go to the Highest Nutrients They can Buy

I’m a just out of college kid that’s in the American economy. In college I learned to budget when it came to food. This was a new feat after growing up with loving and rich parents. Mmmm sheltered life was amazing. Learning how to survive is even better. When choosing between rent and food there’s a lot of dollar menu nomming.

When first starting keto and paleo I feared losing all the fluffy baked goods, the nuts, the fruits and the bread. From this fear  I splurged out on coconut butter, hemp seeds, gut biome supplements and high quality almond butters.

Yeah…I was spending all of my extra money on food and didn’t even care because it made me feel so good and it blissed me into excitement bubbles. I’ve popped most of them and now I don’t really buy anything that isn’t fresh. No more overpriced jars when you can make your own coconut butter. On the last run I added juniper berries to make it taste like gin. Oh my god we can be friends just so you can come over and try it. Om noms.

I get organ meat from a local butcher and veggies from the farmer’s market. I do get avocado oil and Kerrygold butter as splurges if I’m not just using the bacon’s grease. I just accepted that my body doesn’t like pork though, so I’ll have to switch to turkey bacon. It actually tastes better to this mouth, which double means I should be eating it instead. Taste really does center around what nutrients your body has adapted to. That’s why foods that were once bitter to you now taste like amazeballs soaked in whiskey..or gin. Depends on your mouth adaptations 😉  I won’t concede to the idea of white wine. That’s just wrong. Change your mouth.

….dry is okay.

4. Everything I Put in Me Tastes Blissfucking Delicious.

My mouth is getting so picky now. I cut back on all spices because I feared them hurting my brain from any toxins I didn’t know in them. Organic ones are expensive. I also keep killing all the herb plants that come into my care. Deathcare moreso.  So for the last months I’ve just been eating eggs, meat, butter, and veggies with only salt. I don’t even like pepper anymore. Makes me cough.

They all taste so good now though! All the delicious flavors of them get to come fully through to the point you don’t want anything else in your mouth. I’ll even try to combine the meat and egg in one bite and my mouth is like nah man, one at a time. 

I get mouthexcitement from dried herbs in tea or my personal kombucha. Vanilla kombucha is mouthgasming delicious. I’ll share a recipe soon. Oh and if I can find fresh herbs those are very mouthloved, they’re just too expensive now that it’s winter.

Oh and extract water:

IMG_20150712_092421

So now I can taste every ingredient incredibly well and it is amazing. Food has never tasted so good now that my mouth fully understands the meat, veggie, or spice inside it. An egg with just salt is all I want in life, and some oxtail. Right now I’m in Marfa though and can’t get organ meat…it’s really hard to not have it actually. My body calls out for it like the animal it is.

5. So Skinny. All the Time.

If I go high carb for even three days I lose my 105 pound goddess body. I know high carb works for some bodies, but this one just rejects it. My mind also slows down and instead of the 6-7.5 hours of sleep I need on keto I wind up sleeping for 8-9 hours. I’ll just stick to keto 😉

I also barely exercise. I do yoga about three times a week and go for twentyish minute walks a day. That’s it.

Raw Eating

 

This ‘diet’ is totally for life 😉

 

 

Enjoy life and everything you put in it.

 

 

DSCN0694.JPG

Advertisements

Low Carb Bison and Whiskey Burger

If you’re looking for a new whiskey to add to your favorites then I’m just going to take over that decision for you. It’s going to be Garrison Brother’s.

They’re also from Texas so our roots grow us together. 

My wonderful parents gifted me a bottle for Christmas and now I’m cooking with it in anything that seems able to soak up whiskey. I mostly add a dash of it to my onions as they’re browning and just let the flavor soak right in. The taste is full bodied and sinks all the way into your mouth and even soaks the back of your throat.

Now this burger takes everything good in life, not counting everything just as good, and brings them it together for one meat and alcohol deep mouthgasm of a moment. The whiskey gets time to soak into the meat overnight and my mouth thinks it brings the flavors of both to a new level of pleasure.

I live the single keto life so I just made enough for one, but you can easily increase the amounts based on your human feeding needs.

 

Final Bison Whiskey Burger

 

Ingredients

1/4 Pound Bison Meat

1/2 Teaspoon Bourbon Whiskey 

1/2 Teaspoon Worcestershire

1/4 Teaspoon Salt (or to taste)

1 Tablespoon Butter or Coconut Oil

2 Teaspoons Chopped Onions

1 Fried Egg (optional)

Dash of Salt

 

Egg and Bison

Directions

  1. Combine the bison meat, whiskey, and worcestershire and let them marinate together in the fridge overnight.
  2. Take the meat out to rest for thirty minutes. When there’s ten minutes left slowly heat the onion in the oil or butter.
  3. Combine the onions and bison meat together and turn the heat to medium.
  4. Crack an egg in the pan to fry with some oil
  5. Cook the meat in the onion oil to your preferred level. I cooked it about two minutes on each side at medium heat for a rare burger.
  6. Add salt to the burger (apparently we’re supposed to do it after rather than marinate the burger with salt to retain moisture)
  7. Add a dash of salt to the egg and put it on top of the burger.

 

 

My Top 15 Low Carb/Keto Recipes

My mouth is watering so much from getting the pictures together for this post that it doesn’t even matter that my water pipes are frozen right now. I’ve got water in me for days.

I‘ve been following a low carb lifestyle for about three years now. On the way there’s recipes I’ve gone back to again and again and they taste just as mouthgasming delicious as they did the first time. By this day I can do all the ones you see below without even looking at the recipe.

My brain just had to make space to keep these delights in.

Whether you just want to try the keto lifestyle, have been on it for a while, or want to try some delicious food, these recipes will satisfy all your mouth watering needs. Then come over. I need to make some tea.

I‘ve gone for a range of my favorite bloggers. Craig from Ruled.Me started my journey with his 30 day meal plan, and from there I found the amazing Carolyn at All Day I Dream About Food, and never felt dessert or sweets deprived again. Then came Mellisa from I Breathe I’m Hungry. She became my mommy chef to all things keto and I started to cook more than I ever had in my life, while having the best food my body has ever tasted while doing it.

Never feel deprived again with these amazing bloggers and their recipes in your bookmarks tab or Pinterest reservoir. The others are bloggers I’ve picked up through the Internet and they are all skilled in their food crafts. Enjoy 😉

 

My Top 15 Keto Recipes.jpg

 

  1. Up first will be a meal from my very first week on the keto diet. I go back to it again and again and use it to convince friends that my diet is the most delicious of all ‘diets’. The combination of hot sauce and butter is so incredible that you’ll start putting it on all your meals, even your salads. I also put bacon grease in salads. Welcome to happiness.

 

BuffaloChicken.jpg
Buffalo Strips from Craig at Ruled.Me

2. Before keto my diet consisted of fruit and veggies, but mostly fruits. It was horrifying to cut them out at first, but the more your taste buds adapt the more you appreciate the subtle sweetness in berries. Cutting sugar even brings out the subtle sweetness and flavors of all food. Do you know how sweet blueberries can be? I used to think they were just the lie of fruit.   I used to eat a lot of sour patch kids.

Now I can truly sink into the taste of their sweet pleasure. At this point I don’t even crave sugar;)  I make these muffins at least once a month to carry around with. Pro-tip: add butter. Kerrygold butter. And a dash of nutmeg or cinnamon.

Pancake Muffins All Day I Dream About Food
Pancake Muffins from All Day I Dream About Food

3. On that veggie note let me introduce you to my favorite: celeriac root. I’d never heard of it until Googling what to use for pasta on keto. Now I always have one in my fridge. I use it for fries and pasta and even in my bacon and celery root egg skillet. This dish from Slim Palate will satisfy and even overload all your pasta mouth needs.

Celery Root Alfredo Sim Palate
Celery Root Chicken Mushroom Alfredo from Joshua at Slim Palate

4. Oh my chocolate pudding bliss you need this inside you. Carolyn taught me you can have your pudding and add dark beer to it too. I  love her. This was actually the first time I made pudding. Thanks mommy chef.

 

Guinness Chocolate Pudding All Day I Dream About Food
Guinness Chocolate Pudding from All Day I Dream About Food

5. Not to brag while bragging, but I’m still making this recipe of mine every other day while the chill is still in the air. The way chai fondles coconut milk is sweet earthy bliss.

Final Cocomilk Chai Latte

6. Chocolate covered maple bacon: when you get to use bacon grease to make chocolate. I have dreams with this in it and my mouth fills the role of wet dreams.

ChocolateMapleBacon Ruled
Chocolate Covered Maple Pecan Bacon from Ruled.Me

7. After brining your chicken in pickle juice you’ll wonder how you didn’t have this inside you sooner. So moist and delicious that I might have to go excuse myself to put my chicken strips into plastic baggies of pickle juice right now. Oh, and you fry them in pork rinds ;). This recipe was my inspiration for kale chip chicken nuggets.

Pickle Brined Fried Chicken Primative Pallet
Pickle Brined Fried Chicken from The Primitive Pallet

8. Also from I Breathe I’m Hungry are these delicious cream cheese pancakes. I’ve never found another pancake to be so easy and adaptable to all flavors, and with only two ingredients ;).

crmchspancake7smallwmsmall
Cream Cheese Pancakes I Breathe I’m Hungry

9. The most quick and delicious snack I’ve found comes from a lady devoted to the keto and paleo lifestyle. Travel friendly and fully flavored. What more could your mouth desire?

 

Chocolate-Coconut-Bars The Nourished Caveman
Chocolate Coconut Bars from The Nourished Caveman

 

 

10. This cauliflower jalapeno casserole lasted about four days (that’s fast for a single ketoer) and I made another one right when it was gone. Welcome to my go to casserole.

You can also add some ground beef or chorizo to this one 😉

Jalapeno Popper Casserole From IBIH
Jalapeno Popper Cauliflower Casserole from I Breathe I’m Hungry

11. Craving fries? Try a veggie even more delicious than potatoes, and I’m Irish.

The radish is the perfect keto substitute for potatoes in my little opinion. (Seriously though, I’m 110 pounds. I do this for the mind 😉 ). I chop them up and just fry them in bacon grease with some herbs most of the time, or use them in my slow cooker beef stew.

crispy-daikon-fries No Bun Please
Crispy Daikon Fries from No Bun Please

12. Ha. And People think they need buns.

Inside Out Bacon Burger from Ruled
Inside Out Bacon Burger from Ruled.Me

 

13. Did I mention you can have dark beer on a low carb diet? Oh yeah, it’s above with the pudding, and now it comes back to soak into meat. These meatballs took me from bored of keto into remembering I want to be on it for life. The combination of beer and chocolate is so deep it makes your mouth feel sensual.

 

Beer Braised Bison Balls from IBIH
Beer Braised Bison Meatballs from I Breathe I’m Hungry

 

14. Have you ever had a mug cake?? I hadn’t until Craig introduced me to them. That first week…and month…and year I made so many mug cakes that I even found out the best mug to use for them. Protip: supergrease the mug. The single serving size also keeps you from having a large cake in the fridge that makes makes you start sleepwalking in order to eat it at any point of the day…/night. *cough*

 

ketochocolatemugcake
Keto Chocolate Mug Cake from Ruled.me

15. And finally an ooey gooey life classic. The cauliflower crust cheese sandwich from one of the wittiest minds you’ll find online. Mike consistently creates gorgeous photos and mouthgasm worthy recipes.

Cauliflower Crust Grilled Cheese The Iron You
Cauliflower Crust Grilled Cheese from The Iron You

 

 

These are just the brimming moments of a keto diet, and I assure you there’s even more delicious recipes all over the Internet. I’ve learned to love food more than I have in my entire life, while being in full control of my mind and body.

 

Looking for the most wild and delicious chocolate this earth holds to use in this delicious chocolate mouthgasms? Try Wild Foods cocoa. Take a cue from Shia LeBeouf and just do it.

Enjoy your life and all the food you put in it ^_^

Spaghetti Squash Egg in a Nest

Spaghetti Squash Egg in  Nest MLM.jpg

 

Spaghetti squash is that staple of the modern keto / low carb diet that you just know is going to last through the century.

It’s our version of always having a pack of noodles in the cupboard that are always ready to be made into a meal. The ingredients can even change all over it and yet that staple can be used for all of your flavors, from basil to beer braised meatballs.

What you really want in a noodle is a texture that compliments meats and sauces, and a flavor that simply absorbs other flavors, or simply remains in the dish as a layer of texture to enhance the other ingredients.

There’s definitely a shorter shelf time when you compare spaghetti squash to wheat noodles, but there’s more life to the squash, and it lends that oh so delicious health factor to the dish.

I make a squash about once a week, and after using half for some spaghetti squash and meatballs, I’ll use the other half for whatever experiment my mouth wants.

Some of them plotz, like the cinnamon and coconut cream one, but others leave me dedicated to their taste. This spaghetti squash swirled into a nest with an egg inside of it was just simple enough to be perfect on all layers. Each ingredient gets to beckon itself into your mouth and leaves nothing else but pure flavor inside you. I foresee many more recipes coming from this base idea. An egg and spaghetti squash are incredible textures with amazing health benefits in them, but they are also able to take on whatever flavor you’re feeling that day. For this recipe I used sun dried tomatoes, and they release that perfect tomato flavor, without all the juice of a fresh one, but you could try any flavor you have on hand.

Spaghetti Squash and Tomatoes Egg in a Nest MLM.jpg

 

Ingredients:

2 Tablespoons Oil or Butter

3/4 Cup Cooked Spaghetti Squash

1 Egg

1 Tablespoon Sun-Dried Tomatoes

Dashes of Salt (to taste)

1/2 Teaspoon Dried Rosemary (or whatever spice you have on hand)

 

Directions:

  1. Heat up oil in a cast iron or non stick pan  and form the spaghetti squash nest on top of it (I have a large cast iron and formed the nest and then poured the oil into the noodles so that it would all be in one spot).
  2. Push the tomatoes into the layers of the squash wherever you like, or chop them into small pieces and sprinkle them all over it.
  3. Crack an egg into the center and let it warm through your desired level of cooked egg.
  4. Sprinkle on salt and any other spices you want.

 

Lettuce Shell Tacos

So simple a post isn’t even needed.

In fact you don’t even need to read these words because you have everything you need from the title.

These days I actually go for simple over any casseroles or chocolate fudge crumb bars by All Day I Dream About Food (with an added self twist of blackberries stuffed into the gooey fudge center).

 Most of the time I salt some meat and gently cook it. Then I pair it with a veggie cooked in the meat juice and drizzled in oil or finished with butter and a touch of salt. Maybe I’ll add cumin if it’s a funky night.

Honestly, going to the trouble of cooking beef in taco seasoning and chopping up tomatoes and then having to open a sour cream container and plop it over the meat sounds like too much. Then you have to figure out how to use all that sour cream before it goes bad.

Some days though I want extravagance in my mouth and tacos are my old school Ainsley favorite. I’ve graduated but just up to lettuce being the shell instead of a topping.

Cons: No crunch and messier

Pros: Get more flavor and lettuce has way more vitamin A than a shell

P.S. please don’t make this healthier with the idea of kale tacos. That’s too far.

 

Lettuce Shell Tacos

Ingredients:

Head of Wide Lettuce Leaves

2 T Avocado Oil (or other)

1/2 to Full Pound Ground Beef (dependent on amount of people)

Taco Seasoning (DIY)

Your favorite taco toppings (I prefer cilantro and sour cream these days)

 

Directions:

  1. Cook beef until brown then add the taco seasoning with the oil and mix thoroughly
  2. Spoon the meat into the lettuce shells.
  3. Add toppings as desired.
  4. Either save the rest of the head for a salad the next day and use leftover meat or make into a salad to go with the tacos.

Bacon and Celery Root Egg Skillet

Bacon and Egg Skillet MLM

 

Didn’t even get the word leeks to fit into that fully stuffed title.

This casserole/skillet will leave you just as deliciously filled and nutritiously plump. Oh wait, it’s low carb and keto friendly so plump is never on the menu. 

Eat delicious foods that keep your body at a weight losing detox is the slogan of the keto world. We up those fats and cut the carbs to where every bite is fully sweetened with only the subtleties of food flavor.

This skillet cuts potatoes and instead uses celery root. I use this veggie wonder of low carb nighthood to make up for the lack of potato in my life all the time. At this point the potato seems dull in comparison to my favorite veggie. I cut it into fries and just fry them in a cast iron with salt and oil. I put them into stews and even spiralize them into soups. Celery Root even freezes well. What more could you ask of nature? Celery root’s main awakening into my mental food cookbook happened after having them in this celery root chicken and mushroom alfredo. Once you go celery you never go potato again…except when you twin brings home leftover BBQ stuffed into a potato and you really want that BBQ?

Holidays just make carbs  soooo accessible. I miss the keto feels of mind clarity and body readiness though, so I’m kickstarting back into the low carb world with this skillet.

The celery root has more crunch to it’s munch than the easily softened potato, but I love how the root gets soft and absorbs up all the flavor you can offer it, but still keeps some of its crunchy texture. The longer you cook it the softer it gets, but I recommend cutting a few strips off before making this dish and eat a piece raw, a piece raw and salted, and a piece that’s been cut into a fry shape and heated in the skillet for about two minutes on each side. That way you get to fully experience what this root can offer you.

Bacon and Celery Root Egg Skillet.jpg

 

Ingredients:

4 Strips Bacon

7 Eggs

1/4 Teaspoon Salt

1/4 Cup Coconut Butter

1 Cup Celery Root (chopped or sliced)

1/4 Cup Chopped Leek Leaves (optional)

Directions

  1. Preheat oven to 200 degrees.
  2. Cook the bacon mostly through and then set aside (will finish cooking in skillet).
  3. Pour about two tablespoons of the grease into a tiny saucepan and gently melt it with the coconut butter.
  4. Beat the eggs and then add in the celery root, leek, and chopped bacon.
  5. Cook over medium heat for about three minutes and then pour the melted coconut butter and bacon grease over the eggs.
  6. Transfer the skillet to the oven to finish cooking for about 10-15 minutes. I like my eggs barely cooked through so if they taste undercooked just pop them in for about five more minutes. Avoid overcooking though because they start to taste hard.

 

 

Make it paleo by foraging for it outside. You could even hide it and let your friends find it for ultimate cavemaning. Tools required: Spatula.

Foraged Skillet

 

Cocobutter Clove Cookies

The bitter burst of winter clove is tamed into a bursting warmth of earth flavor in these coconut butter, pumpkin and clove cookies. 

I entered a cookie swap this year as a way to insert this little blog into the world. It is growing up and I think it is time for a coming out shindig with clove dresses and cookie hair pieces. There would be top hats with an extra brim in the form of a bowl that you could go around with while party people snatched up cookies at their mouth’s desire. 

You might think in your sprog that a little low carb and paleo human could not be part of a cookie swap, but it worked out super well. I was sent delicious almond cookies, ginger snap cookies, and some other cookies that accidentally fell to the ground after my roomies dogs figured out how to knock them from the table. 

Cocobutter Pumpkin Cookies

I can’t wait for the day where food has no labels but for being food. I can add so many diet labels to these when in reality all they are is coconut butter and pumpkin sweetly molded together with a burst of clove. So simple and yet so bold.

When only going for the qualitiest of ingredients one must learn how to be simple with recipes.

Even adding salt can flow out the pennies from your wallet, but when every ingredient is delicious you also get the best flavors. There is no compensation or need to hide any ingredient. Instead you can feature the ingredients and let them burst into yours and your guest’s mouths.

Coconut butter is a newer trend and is still costing a pretty penny to purchase, but making your own is super easy if you have time and a food processor or blender. You could also use a nut butter for these if you don’t feel like venturing into the delicious land of the coconut. Coconut lends a delicious level of sweet that is so natural you’ll want to turn into a cavewoman. There is no point to adding sweetener when you have the coconut. If you’re scared to venture out then you can go ahead and add the coconut sugar or honey, but I suggest trying them without it and sprinkling some on top if you change your mind. That way you get to try them without the sweetener but can still safely add some if you change your mind.

These cookies are also low carb, vegan, egg free, vegetarian, paleo, AIP friendly, Paleo friendly, gluten free, grain free, sugar free, nut free, and fodmap friendly. Serve these up at any party without fear, just don’t forget the brimming cookie top hats. 

 

Yield: 2 Dozen Cookies

Ingredients:

Cocobutter Cookies Ingredients.jpg

1 Cup Coconut Butter (DIY)

1/2 Cup Pumpkin Puree (DIY)

2 Teaspoons Cloves, Crushed into Tiny Bits (or pre-ground cloves)

Whole Cloves (1-2 per Cookie)

2 Tablespoons Coconut Sugar or Honey (optional)

Directions:

  1. Preheat the oven to 200 degrees for a slow bake or 350 for a quickie.
  2. Beat, or use a fork, to combine the cocobutter and pumpkin.
  3. Crush fresh cloves in a mortar and pestle into coarsely ground.
  4. Beat together the cloves and coconut sugar with the cocobutter and pumpkin.
  5. Lay the cookies out on a sheet. Since there are no lifters the size you make the cookies is the size they will turn out.
  6. Bake at 200 for 45-50  minutes or 350 for 12-15 minutes.
  7. Mouthgasm.

 

Visual Tutorial

  1. Preheat the oven.
  2. Beat the pumpkin puree and cocobutter together.
  3. Crush the cloves up:

Crushing Cloves

4. Combine all ingredients and then lay the cookies out onto a baking sheet:

Cookies on pan MLM

5. Press one or a couple of cloves into each cookie:

Cloved Cookie Sheet.jpg

 

 

 

Cocobutter Clove Cookies