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:

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:

Almond Butter Pancakes! GF, SCD, BED!

Hey guys!

I just got back from Cincinnati for my dad’s birthday! It was great to be home:)

So yesterday, I made one of my staples…and I didn’t think it was really “blog worthy” until my brother was fascinated by it and loved how good it was! He’s a "low carb guy", and so this was right up his alley! I didn't realize how "Atkins-friendly" my recipes are! My brother was so excited about this recipe because of its "bread-like" texture and the fact that it's virtually carb-free!

So this is seriously so delicious, and so easy to whip up. 3 INGREDIENTS! I can literally have it made and ready to go in 5 minutes!

It’s a sweet Almond Butter Pancake!

And it’s gluten and grain free, dairy free, Specific Carb Diet and Body Ecology Diet friendly. And paleo!

Here’s what you need:

3 egg whites
2-3 Tbsp almond butter
1 ½ tsp cinnamon
pinch of salt
2 “droppers full” of pure liquid stevia (SCD use 1-2 tsp honey)
½ tsp pure vanilla extract

Combine your eggs and almond butter in a medium bowl with a hand blender. Blend for about 2-3 minutes, until fluffy. Spray a small non-stick skillet with olive oil. Over medium heat, cook the “batter” for about 4 minutes on one side. Carefully flip it and then cook the other side for 2 more minutes.

Top with fruit or eat it plain!

I love this meal. It really hits the “sweet spot” and it has that “bready” texture that one craves when they’re on the SCD, BED, or being GFree. It’s sweet and slightly spicy from the cinnamon.

And it’s so healthy too! It’s a protein powerhouse with good healthy fats from the almonds.

A tasty treat to start (or end!) the day!

Until next time!

Need a hand blender? Here's the one I use and love.

PB & J Fruit Pizza! GF, V, SCD!

This fantastic recipe for my PB & J Fruit Pizza is available in my new e-book cookbook, The Best of GlutenFreeHappyTummy, available HERE ---> The Best of GlutenFreeHappyTummy  - Only $2.99!

Don’t forget to check out my video for this recipe! Cooking Demonstration Video: Fruit Pizza!

Dessert First! GF Banana Bread & GF Falafel Burgers!

Happy Thursday, happy tummies! This week is just scooting right along, and tomorrow is already Friday! Wow!

mm mm good!

So today, the glorious smell of banana bread wafted through our house all day! It was so wonderful…like being inside a Yankee Candle:) And what was even more wonderful? Eating the GF banana bread!

even better as a dessert:)

I’ve made GF banana bread before, which was pretty doggone amazing. You can check out my Peanut Butter Chocolate Chip Banana Bread here. Yes…both peanut butter AND chocolate in banana bread. It was beyond decadent, and so good you couldn’t help but giggle. But this banana bread, I decided to make a little more traditionally — plus it has farm fresh eggs in it!

I’ve read enough banana bread recipes that I patched together my own GF version. So here we go!

1 cup GF AP flour
1/2 cup almond flour
1 tsp Xanthan Gum
1 tsp baking soda
2 1/2 tsp baking powder
1/4 tsp sea salt
1 1/2 tsp cinnamon
3 ripe bananas
2 tsp vanilla extract
1 Tbsp EVOO
2 Tbsp unsweetened vanilla almond milk
1 whole egg + 1 egg white
1/2 cup organic sugar
1/8 cup maple sugar
1/4-1/2 cup mini chocolate chips

Preheat the oven to 350. Combine all dry ingredients, and the chocolate chips, in a bowl and whisk to combine. In a separate bowl, with a hand mixer, blend the bananas, vanilla, EVOO, milk, eggs, and sugars. You don’t want any lumps in the banana puree. Then, in 2 batches, add the dry to the wet, and stir to combine. Don’t over mix! Then pour batter into an olive-oil-sprayed bread pan and bake for 40 minutes, when a toothpick comes out clean. Enjoy!

moist, delicious & gluten free!

So that was our dessert first! Next, dinner! I really, really am missing all my friends in NYC, so I decided to have a NYC-inspired meal! I remember having my 1st falafel with my friend T, on the Upper West Side, near Columbia. Falafel is King in NYC, with food trucks all over Manhattan serving up these delectable, deep-fried chickpea balls. Well, needless to say, I baked mine, and made them super yummy and tummy friendly!

yummy falafel burger!

1 can garbanzo beans (chickpeas), drained and rinsed
3 garlic cloves
1/2 red onion
big handful cilantro
~1 Tbsp fresh parsley (or more if you love parsley, I don’t)
juice of 1 1/2 lemons
1 tsp EVOO
1 tsp cumin
big pinch of salt & pepper
2 Tbsp oat flour
1 egg

Put all those into a food processor and combine. Then, on an olive-oil-sprayed baking sheet, divide the “batter” into 4 patties. (Don’t try to shape them with your hands, it won’t work…I used a 1/3 cup measuring cup.) Place in a 350 degree oven for 20 minutes, flipping half way through.  I finished them off on a frying pan (sprayed with olive oil), and they got a nice crust on them, but 3 of 4 broke when I went to flip. Try this at your own risk! :)

yummmm!

While your patties are baking, make your tahini sauce. Tahini is a middle eastern condiment, that is made of ground up sesame seeds. It’s sesame seed paste, but more “liquidy.” This sauce is AMAZING on the falafel, not so much on its own. Something fabulous happens to it when you pair it with the chickpeas. Trust me.

1 Tbsp Tahini
1 small grated garlic clove
1/2 tsp grated onion
1/2 tsp minced parsley
juice of 1 lemon
water to thin out…about 2 Tbsp
salt

Stir those all together. It won’t taste great on its own, but slathered on the burger, it is spectacular. I promise! PS, this doesn’t make very much– enough for 3-4.

bright and refreshing with the dill & cucumber!

With this burger, I served a fantastic, cool cucumber salad. This salad is actually meant to go in the burger when you eat it! You see, falafel is traditionally served in a pita, so the salad can nestle right inside the pocket. But, since my falafel was in burger form, I served the salad on the side.

1/2 cucumber, peeled and seeded
red pepper, diced
2 Tbsp red onion, minced
handful of cherry tomatoes, halved
juice of 1/2 lemon
salt & pepper
1 1/2 Tbsp fresh dill, chopped

Combine, chill, and enjoy!

fresh & crunchy salad!

I really enjoyed this meal. My dad liked it, but wanted more “meat.” But for my tastes, it was delicious. It had a fresh, middle eastern flare with the cilantro and the parsley. I love the combination of the nutty tahini sauce with the bright, creamy burger, and the cool, refreshing tomatoes and cucumber. Finally, there were great textures going on here. The temperature differences between the burger and the salad, and then the bright, crunchiness of the salad was just superb.

unbelievably fantastic! and low fat!

Back to dessert — there’s something so satisfying about banana bread. It’s “homey,” rich, moist, and in this case, chocolatey! What’s not to love?! And this recipe is low in fat and rich in flavor! Guilt-free!

To make the banana bread, I used my wonderful hand mixer. This is a great tool if you don't want to whip out the big stand mixer. I also used my beloved food processor:) If you know anything about me, you know I give this baby a workout! Here are the ones I use:

Until tomorrow!

GF Peanut Butter Chocolate Chip Banana Bread!

Yes, you read that right: banana bread with both peanut butter AND (vegan) chocolate chips! If you’re anything like me, you can eat peanut butter for breakfast, lunch, and dinner…precisely why I DON’T keep it in my apartment in NYC. But in Cincinnati, it is a household staple.

So here’s the story: it was snowing; Macy’s was having a “one day sale” and KitchenAid stand mixers were 30% off.  My mom has never had one and always wanted one. So, when my dad was at Macy’s looking for a sport coat, my mom called and asked him to pick one up! He came home with a fabulous tangerine orange stand mixer. You can get your own stand mixer here: 

And on another note: we got my sister-in-law a KitchenAid stand mixer for Christmas, and oh my gosh, she squealed in excitement!! We gave her the pasta-making attachment too, she LOVED it!

But back to our new Tangerine mixer: We had to try it out….we had browning organic bananas….it was a crime NOT to make this bread.

Fabulous Tangerine Stand Mixer

We found the recipe at another one of my favorite blogs, The Gluten Free Goddess. The only tweak I made to the recipe was to add 1/4 cup of…PEANUT BUTTER! Just because I could:)

And let me tell you…this bread was GOOD. I mean, we had a slice right out of the oven and it was so amazing it should have been illegal.  The texture was so wonderful, it didn’t have your typical “gluten free bread” denseness or crumbliness. It practically melted in your mouth. Half the loaf was devoured on the first day, and the second half was gone by the end of the weekend.

Ooey Gooey Goodness

Enjoy!

And if you're interested in the KitchenAid Pasta Attachment, you can find it here:  It's so cool, you litterally just attach it to the Stand Mixer, and feed your pasta dough through...SO SIMPLE! Even my brother could make it! My brother and his wife hosted their first dinner party at their new house, and they had an Italian-themed dinner. They made two batches of pasta: one that SHE made, and one that HE made! The had a contest to see which people liked best! It was a tie!! :)