Wheat Free Bliss Stuffing
Ingredients
1/2 a loaf of Bliss bread
1/2 lb sage nitrate free sausage
1/3 cup diced onion
1/2 cup baby portabella mushrooms sliced thin
1/2 cup diced celery
2 cloves of garlic diced
1 1/2 cup chicken bone broth
1/4 cup melted butter
1/4 tbsp dried sage
Salt and pepper to taste
Directions
Cube 1/2 loaf of Bliss bread put in oven at 300* for 10 mins to help
dry out. Brown sausage in a pan set a side. Dice onion, celery, garlic
and mushrooms put in pan and sauté in fat from sausage.
In a large bowl combine all ingredients toss to make sure bread is coated.
Bake in a glass 13X5 pan at 350° for 30 mins.
Mock Magic Bars
Crust:
3/4 cup blanched almond flour
1/2 cup unsweetened shredded coconut
1/4 teaspoon sea salt
1teaspoon vanilla
1 teaspoon sweetener equivalent (I used stevia)
1/4 cup browned butter
Preheat oven to 350*. Line an 8×8 metal or glass dish with parchment
paper. Combine all ingredients for the crust in a large bowl and press
firmly into the prepared pan. Bake for 12 – 15 minutes until golden
brown. Remove from oven and cool
Filling:
1 recipe for coconut condensed milk
1 tablespoons sweeter equivalent (I used stevia)
1 tablespoon maple extract
1/2 cup Lily's Chocolate chips
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans
1/4 cup unsweetened coconut flakes
Mix maple extract into condensed coconut milk.
Place 1/2 of the condensed coconut milk over the crust and spread to
the edges. Layer half of the shredded coconut, half of the chocolate
chips and half of the pecans on top of the coconut milk and lightly
press down on the toppings. Add a second layer with the remaining
shredded coconut, chocolate chips and pecans. Pour remaining 1/2 of
condensed coconut milk over the top of the layers. Top with flaked
coconut. Bake for another 20 minutes. Cool at least 3 hours in the
refrigerator before slicing.
Dairy Free Coconut Bliss Truffles
Condensed "Milk"
1 can of quality coconut milk (full fat)
1 teaspoon stevia
Truffles
1/4 cup shredded coconut (unsweetened)
1 tbs butter
½ tsp coconut extract
5 drops stevia
Condensed milk
Combine the coconut milk and stevia in a saucepan and cook over medium
heat until it starts to boil. Lower the heat to low and cook mixture for
about 2 hours. After 2 hours the coconut condensed milk should be thick
enough so that it does not run off the spoon easily and is reduced to
about half.
Truffles
Turn the heat to medium and mix in the
butter and coconut stir the mixture frequently until it boils, then
cook for another 12 minutes approximately, scrapping the sides of the
pan. This time may vary and what you are looking for is a thick
consistency. Let it cool and place it in the fridge for about 2+ hours.
It is important to cool it before rolling it into balls.
remove from
fridge, cover hands with butter and start rolling the mixture into
balls. You might need to add more butter to your hands in between a few
rolls. Roll each ball in unsweetened coconut.
Kickin Garlic Chicken
2 Tbsp. Ghee
6-8 chicken thighs, skin on (could use any skin-on chicken pieces)
Salt and freshly-ground black pepper
8 cloves of garlic, separated and peeled, roughly chopped
4 oz full fat cream cheese
1/4 cup dry white wine
2 cup chicken bone broth
1 1/4 tsp. fresh thyme leaves (or about 3/4 tsp. dried leaves)
2 Tbsp. butter
Heat the oven to 400° F with rack in centre of oven. In a oven-safe
Dutch oven or big, oven-safe skillet with a lid, heat the ghee over
medium high heat. Dry the chicken pieces well by patting them with a
paper towel. Sprinkle the chicken pieces with a bit of salt and the
pepper. Cook the chicken until well browned, turning regularly, for
about 8 minutes in all then remove chicken to a plate.
Reduce the
heat to medium, add the garlic, and cook, stirring regularly, until it
is starting to brown, about 3 minutes. Add bone broth and white wine
over the garlic and stir until combined. Add cream cheese until
dissolved. Return the chicken to the pot, cover, and bake for 25
minutes in the pre-heated 400° oven. (If you pot or skillet doesn’t have
a lid, you can tightly cover the top with tin-foil instead.)
Serve spooned over cauliflower mash.
Faux apple coffee cake
1 teaspoon ground cinnamon
1 cup Swerve
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups almond flour
1 3/4 teaspoons baking powder
1/2 cup faux apple cider
1 cup faux apples
Instructions
Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
Beat swerve and butter together in a bowl using an electric mixer
until smooth and creamy. Beat in eggs, 1 at a time, until incorporated;
add vanilla extract and stir until incorporated. Combine almond flour
and baking powder together in another bowl; stir into creamed butter
mixture. Mix faux apple cider into batter until smooth. Pour half the
batter into the prepared loaf pan. Next the faux apples.
Lightly
pat/push apple mixture into batter. Pour the remaining batter over apple
layer... Bake in the preheated oven until a toothpick inserted in the
center of the loaf comes out clean, 30 to 40 minutes. Mine took about
35. If you notice it getting too brown on the top, cover it loosely with
tin foil and continue baking until the inside is done.
If you
want a crunchy topping. Brown 1/3 cup butter, take off stove add 1/3 cup
Swerve and 1 teaspoon cinnamon. Spread on coffee cake 5 mins before
taking out of oven.
Enjoy
6 oz water
Juice of 1/2 organic lemon
1 tbsp raw apple cider vinegar
1 tbsp cinnamon
1 packet organic stevia
Tastes like the real deal Yum!!!
1 package of nitrate/sugar free bacon
1 lb grassfed ground beef
1/2 lb uncured breakfast sausage (hot or mild) I like spicey so I went for hot
1/2 cup pure tomato sauce (just tomatoes)
4 cups beef bone broth (I've done with chicken also)
1/4 cup diced yellow onion
3 cloves garlic diced
1 organic diced green pepper
1 lb diced zucchini
1 Tbsp chili powder
1 Tsp Chipotle powder
1 Tsp cacao powder
1/2 Tsp cumin
Fry your bacon, set bacon aside (don't strain your bacon fats). Brown
beef and sausage. Add vegetables and stir. Add liquids, then add
spices. Crumble bacon and stir. I let mine simmer for 3 hours on low
heat. The longer it cooks more flavor it gets.
