Delicious – followed the recipe exactly only mine did not go down flat. Perhaps the nut butter was a bit dry? Anyhow, when I checked on the first tray they were still very perky and round so I quickly smooshed them with a fork and they were a bit cracked but held together well and were tasty. For the second batch, pressed them first with a fork and they puffed up nicely leaving classic peanut butter cookie marks. Will definitely make again.
1 cup almond butter (or store bought works too), room temperature
1 cup coconut sugar
1 large egg, room temperature
1 teaspoon baking soda
1 teaspoon pure vanilla extract
Preheat oven to 350º with 2 oven racks closest to the center. Line 2 baking sheets with parchment paper.
Combine all ingredients in a medium size bowl and stir to combine.
Use a medium size cookie scoop to scoop out the dough (1.5 tablespoon balls), placing 8 cookies on each sheet (4 rows of 2 that are staggered).
Bake for 9-10 minutes, until the edges are set and the centers are puffed. (The cookies will flatten and “crackle” as they cool) Cool for 10 minutes and enjoy! Particularly good with my homemade almond milk.
Cookies will keep in an airtight container for 1 week, or in the freezer for 1 year.
These are such fun to make! I used regular sugar instead of coconut sugar because I was out. They are very quick to mix up (I didn’t wait for the nut butter or egg to come to room temperature because I am impatient) and very quick to bake. I appreciate easy, delicious, gluten free recipes that I can make with my kids and not end up irritated or with a huge mess to clean up! We will be making these again and often I suspect. Thank you for the lovely recipe.
Been 5 days since I stayed keto. T died this just now and must say it turned out yum. I added little cream to the cauli rice in the end as I didn’t have sour cream. It was creamy and great. Thank you.
3 cups Cauliflower Florets (stems removed and washed)
1 tablespoon olive oil
1 small onion (finely chopped)
3-4 Garlic Cloves (minced)
1 jalapeno (finely chopped)
2 medium Tomatoes (finely chopped)
3/4 cup diced Bell Peppers
1 teaspoon Cumin Powder
1/2 teaspoon Paprika Powder (or red chilli powder)
1 tablespoon chopped Coriander (or Cilantro)
Salt to taste
More cilantro, sliced avocados, jalapenos, lime juice etc for topping
Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.
Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it’s tender.
Top with your favourite topping and serve hot.
We like our food spicy, but if you don’t, feel free to de-seed the jalapeno
Cauliflower rice is best served immediately. Stored cauliflower rice can taste a bit weird and can turn smelly. And it only takes 15 minutes to put together anyway!
Our favourite toppings are sour cream, cilantro, avocados and sometimes fried tortilla chips
Ok, so I was roasting cauliflower the other night, and literally was thinking to myself how I need to figure out to make rice with it. I’ve seen it a couple places, and have always been so intrigued! Making this tonight!
It’s weight loss season and what better way to lose weight than with a delicious healthy addition to your diet! A few months ago I began experimenting with cauliflower. It’s super healthy and is packed with rich nutrients, vitamins, indole-3-carbinol, and sulforaphane which help prevent obesity and diabetes.
One of my favorite ways of cooking cauliflower is using it to replace carbs in dishes my kids love. Now being middle e eastern we have rice EVERY single day. Like we seriously can not go a day without having rice, bread or some sort of starch on the side so cauliflower makes a huge difference in our diet.
1small head cauliflowercut into florets
1cloveof garlicminced (optional)
Rice the cauliflower by grating it on the larger holes on a grated or in a food processor.
Heat the oil in a large pan or pot over medium-high heat; add garlic and stir for less than 1 minute then add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender and slightly golden brown, about 6-9 minutes.
I did not add any liquid, but cooking the chicken produced alot of good liquid, or stock, i guess. I am also making a soup and bone broth with the chicken cooked. What should I do with the liquid i got from the crock pot after cooking the chicken this way? Should I add it to my soup, or to my bone broth? Or some to each? If so, do I add it at the beginning or the end since it is already “cooked”. I stored it in a continer in the fridge and it has a solid gelatin top to it already. But it also still has all the veggies in it from when I separated the chicken out to shred it. (I am using your crock pot chicken soup recipe and bone broth recipe.)
Thank you!!! (I am new to this, if you couldnt tell.)
2carrotscut into chunks
3 – 4clovesgarlic
1tablespoonherbes de Provence
kosher salt and freshly ground pepper to taste
Cut carrots, celery, and onion into large chunks and line bottom of slow cooker.
Rinse chicken, pat dry, and stuff with garlic cloves and lemon halves. Season all over with salt, pepper, and herbes de Provence.
Place chicken on top of vegetables in slow cooker. Cover and cook on low for 6 – 8 hours, or until chicken is 165 degrees.
Optional: if desired, brown chicken under the broiler.
This was wonderful and pretty easy to make! I did have a LOT of liquid, and the sauce didn’t stay thick when cooking because of this. I suspect it was just the water from the thighs, so there was a lot of juice leftover once everything was cooked. But it was great, and I would cook it again for sure. My girlfriend and her sister loved it as well.
1.5 lb boneless, skinless chicken thighs
3 tablespoons honey
3 tablespoons gochujang – Korean chili paste (see notes)
1 tablespoon coco aminos (sub soy sauce or gluten-free soy sauce if not paleo)
1 teaspoon sesame oil
1 teaspoon finely minced ginger
2 garlic cloves, finely minced
For garnish: sesame seeds and sliced green onions
FOR THE CAULIFLOWER RICE:
1 large head of cauliflower, cut into small florets
Sea salt, to taste
Place the chicken thighs in a resealable plastic bag. Add the honey, gochujang, coco aminos, sesame oil, ginger, and garlic and seal the bag. Squish the bag around a little so that the marinade coats each piece of chicken. Let the chicken marinate for 1-24 hours in your fridge. Note: If you don’t have time to marinate the chicken mix all the marinade ingredients then pour it over the chicken after you add it to the baking dish.
Line an 8×11 baking dish with parchment paper. Preheat your oven to 425 degrees Fahrenheit.
Pour the chicken and all the marinade into the prepared baking dish and move the chicken around, so it is in a single layer. Bake in the oven for 25-30 minutes, turning a few times. The chicken will be cooked through at this time but to get a nice dark red chicken you can broil it at 425 degrees for another 10-15 minute, this is how I like it best. If you aren’t able to control the temperature that your oven broils at, make sure to keep a close eye on it and reduce the cooking time so the sugar in the marinade doesn’t burn.
While the chicken is cooking, prepare the cauliflower rice. Working in batches pulse the cauliflower in your food processor until it resembles rice. If you don’t have a food processor, you can grate or finely mince the cauliflower. Add the cauliflower rice to a large frying pan over medium heat and add 1/4 cup of water. Cover the pot and let the cauliflower steam for 6-8 minutes, or until it is soft. Remove the cauliflower from the heat and season to taste with sea salt.
Serve the chicken with sesame seeds and sliced green onions and some cauliflower rice on the side.
This is actually really freakin good! I didn’t bake it but did mix everything together and used my sous vide. After it was cooked I broiled it skin side up and it turned out amazing!
Smooth, creamy and ready in just five minutes, this cookies and cream dip is single serve and deceivingly healthy! This generous dip is packed full of protein and very low in sugar, yet you’d never tell by its taste and texture! Naturally gluten free, vegan, dairy free, paleo and with a high protein option!
My good mate Dave (who has a new member in his family- Go stop by and demand him to name him Arman congratulate him!) sparked the most intense craving a few weeks ago when he shared this amazing Oreo Cheesecake recipe.
I already told him in his post (you can see it in the comments section!) but growing up, my all time favorite cake/cheesecake was the Oreo cheesecake. My mum’s best friend Catherine (Hi Aunty Catherine! Yes, I am taking care of myself and drinking water with lemon upon waking……) has a sister whom is an amazing pastry and dessert chef. She was head chef at the Sheraton Hotel back in Melbourne and on random occasions, would gift Catherine with leftover desserts.
Catherine and my mum used to work together on the same floor (that’s how they became friends). Whenever Catherine’s sister gave her leftovers from the restaurant, she’d always share it with my mum, probably in an attempt to fatten her up. Mum would always enjoy some of whatever Catherine gave her, but would always keep some for Niki and me to share that night.
I remember the first time mum brought home a slice of the oreo cheesecake and I asked her if someone had thrown dirt in it. After telling me off for making such a rude statement, she informed me my favorite cookie (oreos) were crushed up and blended with the cheesecake filling to produce this decadent dessert. I remember scoffing down an entire slice of it before greedily asking Niki to share hers with me. Being the fussy cow fussy person she is, simply hearing ‘cheese’ and ‘cake’ in the same sentence put her off.
1/2- 3/4 cup unsweetened applesauce OR 1 small/medium mashed banana
1 scoop vanilla protein powder of choice (I tried a paleo blend, a vegan blend and a casein blend)*
1-2 T granulated sweetener of choice**
1 T coconut flour (Can sub for gluten free oat flour if not strictly paleo)
Pinch sea salt
1-2 Paleo ‘nutella’ cookie, crushed (or chocolate cookies of choice)
2 T nut butter of choice (I used almond butter)
1 T pure maple syrup (can sub for another sticky sweetener)
Dairy free milk***
In a mixing bowl, combine your applesauce/mashed banana with the protein powder, coconut flour, granulated sweetener of choice and sea salt and mix well.
In a microwave safe bowl or stovetop, melt your nut butter with maple syrup until combined. Stir in the vanilla extract and pour into the dry mixture and mix well until fully combined. If batter is still too crumbly, using a tablespoon, add dairy free milk until a very firm batter is formed. If batter is too thin, add a dash more flour. Stir through your crushed cookies of choice until fully mixed in.
You can find complete recipes of this Healthy Cookies and Cream Dip for One in thebigmansworld.com