Apple Pie Bites! GF, V, SCD, Paleo!

Hey Happy Tummies!

What a fun weekend! I hope you had a wonderful couple days off! I know I did!

I went home for the weekend for……a BABY SHOWER for my sister-in-law!! And it was SO much fun!! We threw a Gluten Free Baby Shower!! I’m going to do a big post on it later this week, but I wanted to share one of the things I contributed to the glorious spread at the party….

And can I tell you, these were the hit of the party?!

Yep…a Gluten Free, Vegan, SCD and Paleo cookie!

Apple Pie Bites!

These crunchy little bites were sweet and spicy and utterly delightful!

Here’s what you need: (makes 35 bites)

12 dates
¼ cup almond butter
½ cup almonds
½ cup cashews
2 pinches of salt
1 cup of baked apple chips
2 ½ cinnamon

Additional:
30 almonds, whole
30 almonds, halved
¾ cup baked apple chips

Put everything (minus the additional ingredients) into your food processor and process until it becomes like course sand. Then, add in your additional 30 whole almonds and ¾ cup apple chips. Pulse several times. (You want them to remain somewhat chunky for texture.) Finally, stir in your 30 halved almonds. Form balls out of 1 rounded tsp. Chill for 30 minutes. Makes 35 bites.

Holy cow! What a delicious little cookie!! Not only are they cute, but they are SO tasty! They taste just like apple pie! They’re spicy from the cinnamon, and have a fresh, sweet flavor from apples!

And they’re crunchy and chewy, and I LOVE them chilled! I’ve clearly hopped on the “raw cookie” train….but they’re just so incredible, I can’t resist!

And our party guests loved them too! They were the first item we ran out of! They were gone in about 7 minutes!!

Don’t forget to check back later this week for my special post on throwing a GLUTEN FREE BABY SHOWER!

This recipe utilizes my favorite kitchen appliance, the food processor! Here’s the one I use and love:


This recipe is featured on Allergy Free Wednesdays! and Pennywise Thursday! & Wellness Weekend!

Sugar Free Strawberry Banana Macaroons! GF, SCD & Paleo!

Well we've made it through another week!

But gosh, what a week it was....From Boston to Texas, things seemed pretty bleak. My thoughts and prayers go out to all those affected by this week's tragedies. So sad. So terribly sad.

It made me miss home. I just wanted to be home and hug my family and my dog, Roxy...

Being part of the "health blogging" community, I follow a lot of bloggers that are marathon runners. I couldn't help but think about those courageous men and women running in the Boston marathon and how terrifying that must have been. Sending lots of hugs and prayers.

So after a "down" week, I thought I'd share a "cheer me up" recipe.

Yes, another cookie recipe. Strawberry Banana Sugar Free Macaroons! If you've followed me, well, since the beginning, you will know that before sugar became my nemesis, I LOVED french macaroons. Like...I LOVED them and made a batch every Sunday!

And ever since I've gone sugar free, I've tried numerous, numerous times to create a sugar free macaroon recipe, but to no avail. The stevia would always deflate the air in the egg whites.

I had all but given up until.......I discovered freeze dried fruit!!!

Can I get an "Amen!?" These cookies are amazing!! Like traditional macaroons, they've got a crispy shell on the outside, and a pillowy-chewy center.

They may not be the prettiest belle at the ball, but these are a feat of amazingness! :)

And they're Gluten Free and Specific Carb Diet friendly and Paleo!! They're sadly not vegan. And I don't think a flax egg will cut it on this one. So for my Vegan lovies, a PB & J Bite will have to do:)

Here's what you need: Serves 2-3 cookie monsters:)

2 egg whites, whipped to stiff peaks
1/2 cup almond flour
2 cups freeze dried strawberries & bananas (combined), pulverized in the food processor.

Preheat oven to 375. First: measure 2 cups of freeze dried fruit. You can adjust the ratio to your liking...I did 1 cup bananas and 1 cup strawberries. Next, throw them in the food processor and process until they become a powder. I suggest putting a towel around the lid of the food processor --- otherwise there will be a cloud of strawberry and banana dust!

Combine your fruit powder and almond flour in a separate bowl. In your stand mixer whip your egg whites to stiff peaks. Then, sift in your fruit/almond flour mix. Gently fold them together until just combined.

Put this mixture into a gallon ziplock bag and squeeze it to one tip. Then, snip the corner. Instant Piping Bag!

On a parchment paper-lined baking sheet, pipe 1 Tbsp circles of batter. It will make about 12-15 cookies.

Then, pick up the tray and drop it several times about 2 inches above the counter. This releases any air bubbles. Allow the cookies to sit for about 15 minutes before putting them in the oven. This allows them to form the "skin" on top and give them the classic macaroon shell.

Put them in the oven and immediately turn it down to 325. Bake for 15 minutes. When you take them out of the oven, allow them to cool for 2 minutes on the pan before taking them off.

My goodness! What can I say about these amazing little cookies?! They may look humble, but they pack a punch! The flavor is so summery and light! The strawberry and banana flavor really shine! And there's a slight kiss of nutty almond flavor! Just perfect.

And the textures were divine. Crispy outside. Chewy and pillowy inside. Very light -- almost ethereal. I WILL be making these again!

I used my KitchenAid Stand Mixer to whip up the egg whites for the Macaroons. It made making these a breeze! It's an investment, but absolutely worth it if you are going to be doing some serious cooking. Here's the one I use:

Pear Pancakes w/ Blueberry Syrup! GF, SCD w/ V & BED Options!

Hey Hey Everyone!

I hope everyone enjoyed a spring-tastic weekend!

I know I did! I treated myself to a leisurely brunch on Sunday!

Do you ever pamper yourself with brunch on the weekends?

Well here's a recipe for you to do just that:

Pear Pancakes with Blueberry Syrup!

These little pancakes pack a protein and flavor punch and are wonderfully healthy!

And they're Gluten Free and Specific Carb Diet friendly with a Vega Option!

Here's what you need: (makes 4 silver dollar pancakes; serves 1)

2 egg whites, beaten to stiff peaks (Vegan option: 2 flax/chia eggs)
1 tsp cinnamon
dash on nutmeg
1 pear, small dice
1/2 cup almond flour
2 "droppers-full" of pure liquid stevia (SCD use 2 tsp honey)

Sauce:
1/2 cup blueberries, pureed
5 drops pure liquid stevia (optional)

Prep your pears and set aside. Also, process your blueberries until they are smooth. You'll need to scrape the sides several times. Next, whip your egg whites and spices to stiff peaks. Once they're at stiff peaks, whisk in your stevia. Finally, gently fold in your almond flour until just incorporated. Scoop 1/4 cup of the batter (without the pears) onto a nonstick skillet that has been sprayed with olive oil. Then, place your pears on top of the pancakes. Cook for 4 minutes, carefully flip, and then cook for 3 minutes more over medium heat. Top the pancakes with the blueberry puree and enjoy!

These. Were. Incredible!! I have such a soft spot for pancakes. They're warm and cozy, sweet and decadently delicious! The pears with the cinnamon and nutmeg were so sweet and spicy. It was warming and just fabulous. And paired with the subtle nutty undertone, and fresh, bright blueberry sauce was outstanding!

And the texture was ethereal! By whipping the egg whites, they become so light and fluffy! You'd think that using almond flour would make them heavy and weighed down, but actually, just the opposite happens! They basically melted in your mouth.

This was such a wonderful way to start out my Sunday. Treat yourself to these Pear Pancakes! You're tummy will be happy all day!

Until next time!

And for my Body Ecology Diet tummies, don't fret! There are pancakes for you too! Try my Carrot Cake Pancakes!! They're also GF, V, SCD & BED!!

This recipe utilized my favorite kitchen appliance. Here's the one I use and love:

Banana Bread Bites! GF, V, SCD, Paleo!

Hey guys!!

Guess what!..........It's Friday!

I hope everyone had a fabulous week! Things here have been wonderful! Lots of projects on the horizon!

Today is a drizzly day in NYC, but this entire week has been absolutely gorgeous! I've been spending as much time as possible outside. What about you? Have you been able to enjoy the warmer weather?

Well, today, I'm sharing another TREAT to kick off the weekend!!

This is another cookie bite, and let me tell you...these are FAN-FREAKIN-TASTIC!! I thought my PB&J Bites were unbeatable, but ladies and gentlemen, we have another fierce contender!

BANANA BREAD BITES!

Yes. You read that correctly. Banana Bread Bites!

They're a cookie. They're healthy. They're made with whole foods. And they are absolutely irrisistible. Addictive. Scrum-diddily-umptious. Have I convinced you to try them yet?? ;)

And they're Gluten Free, Vegan, Specific Carb Diet friendly, and Paleo!

Here's what you need: (Serves 2-3; Makes 7 bites)

4 dates
2 Tbsp pecan butter
1/8 cup cashews
1/8 cup almonds, whole
1/2 tsp cinnamon
1/4 freeze dried bananas

1/4 cup almonds, whole
12 almonds, halved

This recipe could not be easier. Throw everything (minus the 2nd group of additional almonds) into the food processor and process until you get a "sand-like" consistency, scraping down the sides twice. Then, add in your 1/4 cup of almonds and pulse 4 times. (You want them to still be "chunky.") Finally, stir in your almond halves. Form 1 Tbsp balls in your hands by packing it together. Chill for 30 minutes, and enjoy! Makes 7 bites.

These are divine. Truly. They are rich, and chewy, slightly crunchy and creamy, and stick-to-the-roof-of-your-mouth amazing!

The freeze-dried bananas give it a subtle sweetness, while the cinnamon chimes in with a slightly spicy note. Just perfect! And the dates make it so chewy and luxurious.

I polished these bad boys off in one weekend!! :)

Until next time!

Need a food processor? If you haven't noticed by now, my food processor is my baby:) Here's the one I use and love:

Basil Beet Blooms! GF, V, SCD, & Paleo w/ a BED Option!

Hey Happy Tummies!

I hope you've had a fabulous weekend! I know I have! Yesterday, my friend and I saw Nice Work on Broadway with Michael Broderick. It was pretty good. It had a the glamor and magic of Bway, so I was happy:)

But the highlight of my weekend was on Friday! I recorded some children's educational videos for the Mother Goose Club with Sockeye Media. It was so fun:) It's a great organization and I can't wait to see the finished product!

So after awakening my "inner-child" that morning, I decided to make an extra-special Kid Friendly meal! Soooo....I made.....Basil Beet Blooms!

These little gems are so whimsical and fun! They're a playful way to serve your family wholesome veggies!

Roasted beet rounds topped with a basil, cauliflower and green pea cream! Perfect!

And they're Gluten Free, Vegan, Specific Carb Diet friendly, Paleo, and have a Body Ecology Diet option!

Annnd....I made a cooking demonstration video!!

Here's what you need: (serves 2-3)

2 large beets, cut into 1/4 inch rounds (BED option: Sub roasted red peppers)

1/2 cup peas
1 cup cauliflower
5 basil leaves

12 grape tomatoes (BED option: omit)
chiffonade of basil (garnish)

Preheat oven to 400 degrees. Scrub and dry your beets. Cut them into 1/4 inch rounds. Place them in a single layer on a tin foil-lined, olive-oil-sprayed baking sheet. Do not sprinkle with salt or pepper yet. Spritz them with olive oil, and bake for 35-40 minutes, flipping once halfway through. When you flip them, put your tomatoes on the baking sheet and roast them along with the beets for the final 20 minutes. Sprinkle with salt and pepper after they're finished.

Meanwhile, steam your peas and cauliflower. Put them in your food processor along with the basil, salt and pepper, and process until smooth. You will need to scrape the sides about 4 times.

If you want to pipe this mixture onto your beet rounds, transfer it into a pastry bag, or a ziplock bag. Or...just use a spoon:)

To assemble, place about 2 Tbsp of the mixture onto each beet round and top with a roasted tomato and garnish with basil.

What a fun and scrumptious dish! I gobbled these up! Not only were they adorable, but the were so tasty!

The beets were beautifully caramelized. They were chewy and firm, and the sugars became so intense and sweet. They were perfect with the fresh basil cream! It was bright and fresh, and it went so well with the earthy-sweet beet. Finally, the tomato was the absolute best part. When you roast tomatoes, they shrivel up and become super sweet and juicy. They just explode in your mouth, and truly tie the entire dish together.

And the colors were so jolly and enticing! They looked like something out of a Dr. Seuss book!

And this would be a great meal for your kids to help make! They could be in charge of decorating the beets with the cream, tomatoes and basil!

A perfect 10!

Don't forget to check out the Cooking Demonstration Video! :)

And coming up later this week....ANOTHER DESSERT!!! Woo! Here's a hint....you'll go bananas for this treat! :D

Until next time!

Need a food processor of good chef's knife? Here are the ones I use and LOVE:

Peanut Butter & Jelly Bites! GF, V, SCD, Paleo!

Hey Guys!!

As promised, I’m comin at’cha with THE MOST amazing dessert!

Now I know, I know, that’s a pretty bold statement, but this little cookie packs an amazing punch!

They may look humble, but do not be deceived, dear Happy Tummies!

Allow me to introduce you to………PB&J Cookie Bites!!

These are SOOOO good! I have a confession: I made these, meaning to bring them to an Easter party…but after I tasted one, then, two, then four!...I decided these would be best kept in the safety of my apartment, not fending for themselves on the wild streets of NYC ;)

Oh my gosh! I can’t say enough good things about these…PB&J’s were a staple in my house growing up. These taste like peanut butter cookie dough with a kiss of sweet strawberry goodness!!

And they’re…get ready…Gluten Free, Grain Free, Vegan, Specific Carb Diet friendly, and Paleo!

Here’s what you need: (Serves 2-3)…or 1 :P

4 dates
¼ cup freeze dried strawberries
4 Tbsp peanut butter

24 almonds, whole

8 almonds, halved

The recipe couldn’t be simpler. Throw the dates, strawberries and peanut butter into the food processor and process until it resembles sand. Scrape the sides and the bottom, and process for another few seconds. Then, add your 24 whole almonds, and pulse it about 4-5 times, so that they are still in big pieces. Then, stir in your almond halves. Take about 1-2 Tbsp of the dough, and form little balls. It will make about 8 bites. Refrigerate for at least 30 minutes. (They’re best chilled.)

Holy. Cow. These are INCREDIBLE!! They’re like the inside of those “PB&J Uncrustables.” Not that I’d ever had one of those, but this is how I imagine they’d taste :)

They’re stick-to-the-roof-of-your-mouth delicious! And the texture is out of this world! They’re sticky and chewy, but there are unexpected crunchy bits from the almonds.

I’m making these again tonight. Just because:)

Need a top-notch food processor? Here’s the one I use and LOVE!