Sep 28, 2014

RECIPE: Three-Ingredient Gluten-Free Gelatin Cookies

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These cookies are not paleo with gluten-free oats, but you can definitely substitute almond flour for the oats and get an equally yummy result. I just prefer the chewiness of the oats to almond flour or coconut flour. Shout out to @LolaCooks on instagram for the inspiration. I love these for a post-workout boost of glucose for muscle recovery!

(I might make a pumpkin spice version of this tonight... stay tuned...)

INGREDIENTS: 
  • 3/4 cup gluten-free oats (can substitute with 1/2 cup almond flour plus 1/4 cup coconut flour, but I cannot promise that they will be as awesome as when made with oats!)
  • 1 large banana (ripened)
  • 1 Tbsp regular gelatin
  • Optional add-ins: 1/4 cup chocolate chips, 1 tsp vanilla, 1/4 cup coconut flakes, 1 Tbsp cacao (pictured), 1/4 dried berries.
DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Mix ingredients well. I usually puree the banana with 1/4 cup oats and 1Tbsp gelatin in a food processor, then hand-mix in the rest of the oats and any add-ins.
3. Drop cookie dough by the 1/8 cup-full onto a greased cookie sheet.
4. Bake for 9-10 minutes at 350 degrees F.
5. Eat! If you like a denser cookie, these are better after 1 hour refrigeration.

Sep 27, 2014

WHAT I ATE: Pt. 1


Clockwise from top left:
1. Wednesday night. A meal with friends at a Morrocan place near St. Marks Pl. I had skewers of lamb (already had food back at home, was ravenous post-workout and couldn't wait until the 6-turned-to-8-turned-to-8:30-turned-to-9PM dinner plan... when a creative says "let's do dinner at 6PM", plan to be hungry until at least 8PM). 
2. Tonight. A special treat of Pad SeeEew with grassfed beef at a place in the Meatpacking District after a long day of attending the PowerUp event at Milk Studios.  I went on behalf of my law clinic and it was so cool to learn about the making of the Guardians of the Galaxy in terms of the animated bits (soooo much work goes into developing Rocket the Racoon, etc...as in years of work which involved observing a REAL raccoon very closely and doing thousands of hours of rendering just on the raccoon hair. Who knew?).
3. Pretty pumpkins at Chelsea Market (while I picked up some pineapple and papaya fruit salad along with a yogurt as a mid-conference snack to tide me over while everyone else downed greasy pizza). 
4. Red velvet banana soft serve: baby beets, raw cacao, frozen bananas.

I promised someone that I would keep posting what I eat on a semi-regular basis on here after I have stopped blogging about it elsewhere. I'm too lazy to post about it on a daily basis, but I figured I can compromise and do a weekly recap of some of the interesting things I ate this week. Hence, here are these crappy iPhone pictures taken of what I ate this week. I usually eat the same thing every day so it's not that worthwhile of a blog post.

Sep 24, 2014

RECIPE: Easy Watermelon Sorbet

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This is my farewell dish to summer.  Refreshing, insanely easy to make, and low-calorie. What's not to love? There were definitely a more just a few nights this summer where I devoured a whole watermelon as my dinner, and nothing else. When I DID have some left over, I would usually scoop out the remaining parts and put into a tupperware to freeze for this sorbet.

INGREDIENTS: 
  • 4 cups frozen watermelon 
  • 1.5 Tbsp hydrolyzed gelatin 
  • Optional: juice of 1 lime
  • Optional: 1 Tbsp raw honey or grade B maple syrup
DIRECTIONS: 
1. Thaw out the melon for about 5 minutes at room temperature.
2. Puree the waternmelon, gelatin, and optional ingredients in a food processor until smooth. This might require a bit of scraping down the sides. If the mixture proves too difficult to puree, add 2Tbsp  liquid (I use coconut water).
3. Serve.

Sep 23, 2014

IDEA: Paleo Pumpkin Soft Serve Ice Cream

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This is just a variation of my favorite easy banana soft serve recipe, so not quite a "new" recipe...just a way to change it up for the season. I mainly invented this to use up all of the pumpkin pie I had frozen. This is such a winner!

INGREDIENTS:
  • 1 frozen ripe banana (peeled, segmented, and frozen)
  • 1 cup frozen pumpkin puree ("cubed" by spooning into ice cube trays)
  • 1.5 Tbsp gelatin
  • Dash cinnamon or pumpkin spice
  • Toppings: 1/2 cup crumbled no-bake easy paleo pumpkin pie (frozen)

DIRECTIONS:
1. Puree bananas, pumpkin, gelatin, and cinnamon/pumpkin spice together.
2. Scoop into bowl, top with pumpkin pie crumbles, serve!

Sep 22, 2014

No-Bake Easy Paleo Pumpkin Pie

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Ah... fall. Bipolar New York weather paired with equally confusing array of streetwear from sundresses to leather jackets, piles of colorful leaves by the brownstones, and pumpkin spiced everything. I always thought I hated pumpkin pie until I realized I just merely hated the pumpkin spice. Now that I use cinnamon in lieu of the traditional pumpkin spice with pumpkin... I am officially obsessed with pumpkin everything! This dessert is not only easy to make AND requires no baking (although if someone decided to bake this, let me know how it turns out) to set. Magical? Maybe.

The filling for the pumpkin pie is inspired by my favorite instant mango custard recipe.  I also included two different options for pie crusts! The raw pie crust is chewier and great when you're craving pie in a pinch, and the baked pie crust is very flaky and great for company. I like to half the recipe and make miniature pumpkin custard pies (no crust) in muffin liners and freeze, then eat either frozen or thawed.
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PIE CRUST I INGREDIENTS & DIRECTIONS (RAW; NO-BAKE):
  • 15 medium-sized medjool dates (pitted) 
  • 1 cup gluten-free oats/almond flour OR 3/4 cup coconut flour (I always use oats even though it's not paleo)
  • 1 Tbsp gelatin
  • Optional: 1/4 tsp sea salt

1. Puree the medjool dates along with flour of choice in food processor until the ingredients are smooth. Add gelatin and salt. Puree for another 20-30 seconds.
2. Pat into a greased 8" pie pan and freeze for a minimum of 1 hour.

PIE CRUST II INGREDIENTS & DIRECTIONS (REQUIRES BAKING): 
(Adapted from Coconut Mama)
  • 1/2 cup grass fed butter or coconut oil (melted)
  • 2 eggs
  • 1 Tbsp sweetener of choice (raw honey or grade B maple syrup)
  • 1/4 tsp sea salt
  • 3/4 cup coconut flour
1. Preheat oven to 400 degrees Fahrenheit.
2. Beat butter/oil with eggs and honey/maple syrup in a bowl. Meanwhile, sift salt and coconut flour together in a separate bowl.
3. Mix the dry and wet ingredients together and knead until the mixture becomes dough.
4. Pat the dough into an 8" greased pie pan (I use Trader Joe's coconut oil spray). Prick the dough with a fork.
5. Bake at 400 degrees Fahrenheit for 9 minutes. Let cool.

WHIPPED COCONUT CREAM INGREDIENTS & DIRECTIONS:
  • 1 can coconut cream (I used Trader Joe's) OR 2 cans full-fatted coconut milk*
  • 1/2 Tbsp gelatin (used as a stabilizer/thickener here)
  • Optional: 2 Tbsp sweetener of choice (raw honey or maple syrup)
1. Open the can(s) of coconut products. Leave in fridge opened overnight to let the cream and coconut water separate. Scoop out the cream part on top and use for recipe. Save the coconut water for other use (I like it in my post-workout smoothie).
2. In a food processor, puree coconut cream, gelatin, and sweetener until a whipped cream
consistency is produced.

*Tip: Not all coconut milk will separate in the fridge overnight. Make sure you get the full-fatted kind and one without any emulsifiers.

PIE FILLING INGREDIENTS & DIRECTIONS (enough for one 8" pie):
  • 1.5 cup liquid of choice (I used 1 cup water and 1/2 cup milk for my pie)
  • 2.5 Tbsp gelatin (REGULAR; not hydrolyzed) 
  • 18 oz pumpkin puree* (1.5 cans)
  • 4 Tbsp sweetener of choice** (raw honey or grade B maple syrup)
  • 2 raw eggs (if uncomfortable eating raw eggs, add 2/3 cup more pumpkin puree; I highly recommend adding eggs)
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 tsp pumpkin spice (1/4 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 teaspoon ginger, 1/8 tsp allspice, 1/8 tsp cloves) OR cinnamon 
1. Heat the liquid of choice until hot (at or close to boiling point). I used the microwave at about 2.5 minutes on high. You may use other ways to heat the liquid.
2. In a blender, blend the gelatin and hot liquid together thoroughly. You can do this step by hand in a bowl, but the blender produces a much better result.
3. In blender (OR BOWL, depending on the capacity of your blender), add pumpkin puree, sweetener, eggs, and pumpkin spice/cinnamon. Blend or mix by hand thoroughly.
4. Pour into prepared pie crust and cool for at least 1.5 hours. You may also freeze the dessert. Serve with whipped cream or coconut cream if desired.

*Tip for filling:You can substitute pumpkin for any other tuber or squash: sweet potato and butternut squash work very well. Purple yams work well.
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