Need a quick healthy Breakfast recipe? Try this deliciously tasty Vegan Apple Pie Peanut Butter Mug Cake! A vegan mug cake that taste like dessert! Grain free, gluten free, kid friendly, and ready in less than 2 minutes. 

Over the past month I’ve made over a dozen mug cakes. No joke! I’ll explain in a minute, but first. Let’s talk about mug cakes. Wish I would have been the one to invent them. Yes, they are super duper handy and tasty. Alas , I did not. But I did invent a vegan mug cake that taste like apple pie and peanut butter combined. Like for reals.

And speaking of FOR REALS! Oh boy have things changed this past year. You all know this. New career. New schedule. New meal plans and trying to get a eat a variety of gluten free foods. That being said, mug cakes have become our best breakfast buddy. They are super quick, healthy, gluten free, and . pair well with coffee of course. My last mug cake creation was made up of banana, quinoa, egg, and chocolate. Yup. Good stuff y’all! This time around, I was aiming for a vegan friendly mug cake. Or rather, one that didn’t need eggs.  We love eggs, but if I go over board on egg consumption, I tend to develop more of a food sensitivity too them.  Oh that’s a topic for a whole other day. So I think it’s important to vary the type of food you eat. Capeesh?

Anyway, where was I? Oh yes! I had absolutely no problems making this apple pie peanut butter vegan mug cake. Despite the long technical sounding name. Haha.

It’s quite simple and boy does it make for a delicious breakfast cake in the morning. Ya’ll, Think of this as Apple pie meets peanut butter cookie meets muffins. All made in under 1 minute. Hallelujah praise the chemist Gods! A dessert style vegan mug cake made with simple kitchen items. Not to mention AWESOME organic ingredients from my friends at Better Body Foods! 

And quite tasty I might add… 

Here’s what you need!

• Apple Cider Vinegar
• Apples
• Peanut flour – If you’re looking for an awesome peanut butter flour, then check out Better Body Foods PB Fit Peanut Flour. It’s what I used here and it’s available online and at Walmarts nationwide!  
• Coconut sugar
• Melted coconut oil
• Coconut flour
• Vanilla extract
• Water

Uhh.. That’s it, all you need for instant cake ya’ll! Grain free and vegan. Soooo flipping good!

You see, when you take an acid (think Apple Cider Vinegar) and a base (think Baking Soda) and combine it with oil and water (a neutralizer), then eggs are not needed. You can create a fluffy voluminous cake with theses leaveners. But the key is getting the right amount of each so that the bubble triggered by moisture and/or heat. Oh my gosh, was that too much nerd talk or what?

Either way, if you have food allergies, it’s always good to know what you can do to replace eggs, dairy, grains, etc. within a recipe. Right? Mug cakes are good recipe to start experimenting with. Plus I love how simple this one is. And like I mentioned before, the apples, spices, and peanut butter combined make this vegan mug cake taste like a Starbucks danish coffee cake on crack. Or maybe I’m exaggerating.. no, no I’m not.

So now you’re probably thinking. “That’s great Lindsay, thanks for the lecture on vegan mug cakes. Now I’m brain dead. But why the heck did you make 12?”

Or maybe your not thinking that and you just know I’m a weirdo. Well that too. 

The reason why I have such a hard time with this vegan apple pie peanut butter mug cake was actually quite comical and had nothing to do with the recipe. In fact, it was just my OCD tendencies.

Yes…. The food styling.

Ugh, My nemesis when it comes to blogging. I cannot for the life of me figure out how to make a vegan mug cake look simple yet still pretty. Guys, you know I’m all about the pretty food factors. First world problems. Needless to say, 12 microwave vegan mug cakes later and I took at least one picture I like. 12 vegan mug cakes made in less that 15 minutes. That’s pretty impressive though, right? Definitely feeds  my apple pie and peanut butter dessert obsessions appropriately. Plus, making 12 mug cakes all at once made for perfect breakfast meal prep and a happy husband who didn’t have to go looking for breakfast come 5am. Haha now that’s winning! 

Friends, whether you are a nutrition nerd, in need of a super quick vegan/grain free breakfast, or a kid going back to school, I gotcha your latest food obsession covered. All in just a few minutes.

Cotter Crunch

Yields 1

Apple Pie Peanut Butter Mug Cake {Vegan, Gluten Free}

Vegan Apple Pie Peanut Butter Mug Cake! A vegan mug cake that taste like dessert! Grain free, gluten free, ready in less than 2 minutes.

2 minPrep Time

2 minCook Time

4 minTotal Time

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Ingredients

• 4 tbsp peanut flour (see notes for alliterative)
• 1 tbsp coconut flour (fine)
• 2 tsp cinnamon
• 1/2 tsp Apple Cider Vinegar
• 2-3 tsp coconut oil (make sure it's melted or in liquid form)
• 1/4 tsp vanilla extract
• pinch of salt
• chopped apple (1-2 tbsp)
• 1/2 to 1 tbsp coconut sugar (adjust to your liking)
• 5 tbsp water
toppings
• chopped nuts
• cinnamon sugar or maple sryup
• melted peanut butter 2 tsp

Instructions

1. First chop an apple or place in food processor. You only need a little bit so save the rest for another mug cake later.
2. Next place all your dry ingredients plus apple in a bowl. You could use the mug you are using but I find that it mixes more evenly in a small bowl first.
3. Then place your oil, vinegar, and extract in three different spots on top of the dry mix.
4. Pour your water on top and gently stir. You will see a few bubbles.
5. Pour this mixture into large mug that has been greased or oiled.
6. *Notes: * Since the peanut flour and coconut flour are thick, you will need to press this mixture down into the mug with a spoon or hands, gently.
7. Microwave on high for 90 seconds to 2 minutes depending on your power. Check at 90 seconds if you want to be sure it's rising.
8. Remove from microwave, let it cool a minute.
9. Flip over onto a plate.
10. Drizzle with a few 2 tsp of melted peanut butter, a 1/2 tbsp chopped nuts, and either a cinnamon sugar or maple syrup.
11. feel free to add more apple on top too!
12. DIG IN!!
13. Repeat for another. Go for it!
14. These keep well in fridge all week and are great for snacks!
15. Place

Cuisine: american | Recipe Type: breakfast/dessert/snack

Notes

If you don't have peanut flour, try a gluten free flour or a vegan pea protein.

Start off with microwave 90 seconds. Adjust time from there depending on your microwave power.

6.6.9

http://www.cottercrunch.com/apple-pie-peanut-butter-mug-cake-vegan/

Nutrition Estimate without the Topping.

It also depends on the peanut flour/powder you use.

Apple Pie Peanut Butter Mug cakes are where it’s at! Do it, try it, add the extra peanut butter sauce, make it look pretty, whatever you fancy. But most importantly, feel HEALTHY!

And that will conclude my corny Cotter moment.

 This tasty Apple Pie peanut butter Vegan Mug cake recipe creation is sponsored by my friends over at Better Body Foods! Thank you for allowing me to share their wonderful products and talk about this caring company.

#Vegan Apple Pie Peanut Butter Mug Cake! Dessert for breakfast! #grainfree @betterbodyfoods 
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Keep up with the Better Body Foods on social media. They are full of recipe inspiration!  Facebook, Twitter, Instagram, Pinterest

What’s your latest obsession? Have you tried vegan baking a dessert style vegan mug cake?

p.s Love this article on baking leaveners and how to use them. Super helpful tips!

KEEP ME POSTED ON YOU! LET’S STAY CONNECTED. SO VIA FACEBOOK, INSTAGRAM, PINTEREST, AND TWITTER.

The post Apple Pie Peanut Butter Mug Cake {Vegan, Grain Free} appeared first on Cotter Crunch.

Delicious and Easy Crock Pot Cuban Pork Tacos with fried plantains! These healthy crock pot pork tacos are light, citrusy, and naturally sweetened with a plantain cabbage topping. Naturally gluten free and wholesome. Perfect for week night family meals or for make ahead multiple meals! 

Okay. I know I’m not suppose to start off any conversation talking about the weather, but ya’ll… I’m crying in a pool of my sweat. It’s 104F today and all I want to do is boycott heat and bake sugar cookies or anything in pie form for comfort. Ha, ain’t gonna happen. Unless anyone wants a sauna baking session in our kitchen. Hmmm… now I’m brainstorming new business ideas. Kidding kidding. But I will tell you what is one MARVELOUS idea…. making crock cuban pork tacos. Heck, we live off of crock pot recipes ALL YEAR LONG! Especially crock pot tacos. THE BEST. No mess, no oven, no sweating outside on the grill. Nope, just pure cuban delight wrapped up in a corn tortilla. Ohhh me oh my that’s what I call mid week meal planning success. Plus the leftovers make for a great crock pot taco salad.. just sayin.

Okay, so truth is yes, it’s bloody hot out. But also, I was really itching to make another crock pot recipe with an tangy and slightly spicy marinade. Just like that garlicky green chicken, this one is so similar in the way it’s prepared but with cuban flavors and a nice piece of pork loin. Hmmmm, come to think of it, maybe Rio Olympics are rubbing off and me and my desire to cook more latin american recipes. That and my absurd obsession with toppings. Like cilantro, avocado, and fried plantains. Ahhhh soooo good!

Anyway, crock pot cuban pork tacos are where it’s at ya’ll! They get a gold medal for flavor and for ease of prep! LOL Yes, I just referred to the Olympics again. Doh!

But as you all know, my husband LOVES ALL things tacos. In fact, I made these cuban pork tacos more like the “street tacos,” you know smaller corn tortillas and all, just to see if we could ration out the  pork filling. Um, that didn’t happen. The man just ate more tacos. Guess you can’t blame him, right?

So …let’s talk about the latino “cuban” flavors here. Mmm k? Cause it’s going to make you all giddy. The cuban pork taco meat filling cooks quite quickly.

And when I say quick, I mean crock pot quick! All you need to do is cut  the pork loin down the middle, pour your Cuban taco marinade inside, cover and cook for 2 hrs high or low for 3.5hrs. Then just pull it apart for pulled pork style tacos.

The marinade itself is so simple and healthy! A little bit of orange juice, lime, cilantro, garlic, red pepper, oregano, and cumin. Don’t you just love a simple yet flavorful marinade? Yes!!

You can crank up the heat by adding extra red pepper or slicing up some jalapeños to go on top. Speaking of toppings, adding fried plantains and slaw on top of these tacos give them a little sweetness. It not only compliments the cuban spices but it adds in additional grain free carbohydrates and gut healthy prebiotic fibers; if you are needing extra in your diet. You get extra credit in my book if you do!

So basically these latin inspired pork tacos are my speedy Olympic version of healthy crock pot tacos. Bahaha see what I did there? I’m sure you all are rolling your eyes at my puns by now right?

Okay friends, time to share the crock pot love!

Cotter Crunch

Yields 6-7 depending on size of tortillas you use.

Crock Pot Cuban Pork Tacos with Fried Plantains {Gluten Free}

5 minPrep Time

2 hrCook Time

2 hr, 5 Total Time

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Ingredients

for the cuban pork Marinade
• 1/4 cup cilantro - chopped
• 2 tbsp olive or avocado oil
• 3 garlic cloves
• 1/4 tsp cumin
• 1/4 tsp dried oregano
• 1/4 tsp red pepper or cayenne
• 4 tbsp lime juice
In the crock pot
• 1 small white onion chopped
• dash of salt and black pepper 1/2tsp or less
• 1 lb lean pork or pork loin
toppings and fixing
• 1 plantain (fried with 2 ingredients below)
• 1/3 cup chopped onion
• 1/2 tbsp oil or butter
• served with 6-7 gluten free 6inch or smaller corn tortillas
• avocado slices
• chili sauce (optional)
• red pepper flakes
• 1 cup shredded purple cabbage
• additional cilantro for garnish
• Optional feta or goat cheese crumbles

Instructions

First make your marinade.
1. chop cilantro and peel garlic. Place all ingredients for the marinate in a food processor or blender and blend. Set aside.
prepare your crock pot
2. peel and chop your onion.
3. Make a cut down the center of your pork loin, vertically so it runs from top to bottom.
4. Place pork in the crock pot.
5. Add your oil, salt, pepper, onion, and then pour your blended cuban marinade on top making sure it get in the cut part of the pork.
6. Place on high for 2 hrs or low for 3 to 3.5
7. notes check around 90 minutes and pull or shred pork to get more juice in the meat.
8. Once it's done keep warm while you make the plantains.
for the plantains
9. Slice and peel your plantains like you do a regular banana. Place in an oil pan with your onion, oil/butter, and fry on medium high until tender. About 10 minutes.
10. Scoop meat into corn tortillas, add your plantain slices, cabbage, avocado, and any extra cilantro red pepper, cheese, or spicy sauce you want.
11. Additional salt/pepper if desired.
12. DEVOUR!

Cuisine: cuban/latin | Recipe Type: main/tacos

Notes

If you want to double this recipe you will need cook longer. Around 3- 3.5 hrs high and 5 hrs low.

6.6.9

http://www.cottercrunch.com/crock-pot-cuban-pork-tacos-with-fried-plantains/

Nutrition for one pork taco with slaw, plantain, and avocado topping!

Mmmm mmm taco party time!

On that note, I will leave you with this. Cause I think you’ll find it amusing.

My first experience with Latin food was actually in Brazil. I spent a summer abroad in São Paulo when I was 12 years old. I stayed with a host family and ate all their homemade Latin meals. Loved them all!! Expect maybe the tuna fish pizza. Or whatever it was. Haha! I also had a major crush on one of the Brazilian boys. I basically played the  “blonde American  girl” cuteness factor in order to impress him. He was my first kiss! Gasp! Don’t tell the kiwi.

Latin lover!!!

Do you love Latin food?

Crock pot Cuban pork tacos just might be your new favorite then. Just sayin..:

#Easy Crock Pot Cuban Pork Tacos with fried plantains! #Glutenfree and Unreal GOOD!
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Favorite taco topping? Sweet or spicy?

Cheers!

KEEP ME POSTED ON YOU! LET’S STAY CONNECTED. SO VIA FACEBOOK, INSTAGRAM, PINTEREST, AND TWITTER.

The post Crock Pot Cuban Pork Tacos with Fried Plantains {Gluten Free} appeared first on Cotter Crunch.

Spicy Vegan Cream of Corn soup! A vegan cream of corn soup that’s nourishing, flavorful, and gluten free! So easy to make. Just roast then toss in a blender. Perfect vegetarian dish for anytime of year. Serve warm or chilled. Ready in 35 minutes and super tasty!

Yes I’m posting a soup recipe the day after I posted a crock pot recipe while complaining about the heat. Don’t judge my sporadicism. Is that a word? LOL! But I promise this blender vegan spice cream of corn soup recipe is really good hot (or chilled). And to be honest, I really wanted to try my hand at creating (and enjoying) a vegan style roasted cream of corn soup.

We rarely eat corn and I’ve heard that roasting sweet corn that is in season is actually easier to digest (more on that below). So you can imagine roasted corn in soup form would be even easier on the stomach, right?  Right you are! Oh and bonus points that’s it’s another blender recipe. SUPER EASY!

I also feel like this is a kind of a comfort food to meets end of summer. Speaking of comfort. Can you tell that all my recipes this week have been about comfort food made gluten-free, of course, and a little bit healthier?

You see, I’ve got five days until  until my colon surgery. Trust me, I won’t be having these comfort foods the day before. LOL! Oh so fun! So I guess I was trying to get in all the good stuff before I have to drink broth and Jell-O for a few days. Come on come now, you know you would do that too! When someone says you can’t eat all your favorite foods for a period of time, all you want to do eat them. Eat all the ice cream, drink all the wine, double up on tacos. And make 12 more apple pie peanut butter cakes. Just kidding, I only made one more peanut butter mug cake.

That being said, I think there’s a way to find comfort in just about any food you make. It’s all about the love.  Which is how I came up with this vegan cream corn recipe. A little TLC and Comfort food for the Cotters! My husband loves a good creamy chowder, spicy food, and good old fashioned cream of corn casserole (yes we totally Americanized him). Me? I love creamy vegan soups or chilled gazpacho style soups. I dunno, it’s my thing. But either way, I’m all about making a veggie soup with extra creamy and full of flavor. Plus soups are so easy to make ahead and freeze. They are my meal prep jam!

Back to my main point here, this vegan spicy cream of corn soup was all about creating comfort and nourishment. So I decided we needed to give corn another chance by first roasting sweet corn then blending it with coconut milk and spices! Not only is this blender soup recipe so easy to make, but it’s super tasty and “supposedly” it’s for better digestion.

How is this possible? 

Well folks, eating non GMO seasonal corn that’s cooked contains soluble fiber. This soluble fiber reaches the lower part of our large intestines where they are absorbed by intestinal bacteria and then turned into short chain fatty acids. This is creates a support system for good bacteria. So basically FEEDs that gut flora. Better gut flora means a healthy immune system and better digestion!  Plus eating corn with a healthy fat (such as coconut milk) can help you absorb more of it’s fat soluble antioxidants, (like vitamin A).  You can thank Dr. Axe for that tip. I love that guy, he’s brilliant! Plus he’s a cutie. Just sayin…

Anyways…. I’m happy to report that cream of corn soup will be a new healthy comfort food soup we will be adding to our menu! And hopefully you can enjoy too!

Cotter Crunch

Yields 3

Vegan Spicy Cream of Corn Soup {Blender}

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

• 2-3 cup corn kernels (non GMO, seasonal)
• 3 tbsp olive or avocado oil (divided)
• 1/4 tsp sea salt
• 15 ounces of light coconut milk or cream (whatever you prefer, both work great)
• 1 tsp paprika
• 2-3 garlic cloves (if they are small, use 3)
• 1/4 tsp black pepper
• 1/2 tsp sea salt
• 2 tbsp chili sauce or Sriracha (plus extra for topping)
• 1/4 cup packed fresh basil leaves (some for garnishing)

Instructions

1. First Roast your corn kernels. Preheat oven to 450F. While preheating toss you kernels in 1 tbsp oil and and 1/4 tsp sea salt. Place on baking tray. Bake for 15 -20 minutes or until golden brown.
2. Remove kernels and let cool.
3. Next peel your garlic.
4. Place your corn, garlic, and the rest of your ingredients in a blender. Blend until creamy.
5. Pour blended soup into a stock pot. Heat on medium heat until it comes to a soft boil. About 2-3 minutes. Then reduce to low until ready to serve.
6. Serve in bowls with fresh basil on top, extra chili sauce, and black pepper.
7. If you are making ahead, you can store in fridge or freezer in a air tight container. note due to coconut milk/cream becoming solid at cooler temperatures, you will need to mix thoroughly or blend again if you want to reheat.
8. If you want a thinner soup, feel free to add in broth.

Cuisine: american | Recipe Type: soup

Notes

Sweet corn works great here and compliments the spices.

If you want extra spice, throw in a diced red pepper or jalapeno when blended.

6.6.9

http://www.cottercrunch.com/vegan-spicy-cream-of-corn-soup-blender/

Nutrition facts using light coconut milk/cream

Kitchen tools to help you make this SUPER tasty Blender Vegan Cream of Corn Soup!

Okay, I think I just talked about veganizing soup, corn, and digestion on a Friday. Are you still awake?

Haha! I hope so.

More blender vegan soups to give you a little comfort and EASE.

Creamy Persimmon and Butternut Squash Soup

Chilled Avocado Artichoke Pea Soup

Creamy Vegan Soups from around the web.

Creamy Vegan Eggplant Tomato Soup

Moroccan Cauliflower Soup with Pistachio Cream

Cheers to comfort! I need a hug.

Spicy #Vegan Cream of Corn soup! A flavorful end of summer #blender soup recipe #glutenfree!
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Favorite creamy blender style soup? 

This post does contain some affiliate links. But I truly love these products, you know this. <3 

The post Vegan Spicy Cream of Corn Soup {Blender} appeared first on Cotter Crunch.

Homemade Nut and Seed Paleo Bread. Finally,  a homemade paleo bread that is soft, easy to make, and great for sandwiches. This wholesome nutty bread is freezable and low carb! A grain free bread to enjoy at each meal.

Oh hey there Monday. I’m ready for my peanut butter apple pie cake breakfast fuel to start off the week!  Ya’ll, I have a feeling I’m going to need a lot of energy this week. Not to mention good “golden” food to boost my immunity (post surgery).  Good thing I have a bread recipe to share (and devour). Um, yes, this paleo bread recipe is totally my bread and butter today! Haha. Plus I  think you’re totally gonna love it! Who doesn’t love a good bread recipe? Bread is needed in life. Always.

So.. let’s talk about the needed part. Quick, what’s the one thing you can’t live without, food wise? That you NEED!! Here’s what I hear a lot when I explain the Paleo or grain free style of eating. “Oh my Goodness, how can I live without bread or a good sandwich bread?” Well ya, bread is so delicious and I don’t always make paleo bread, but when I do, it’s usually for a good reason.

Reason 1 –>> I  need it. Like I need comfort food. Plus we all could use some extra healthy fats in our diet. Right? Paleo bread and butter (or coconut butter)  = Good fat BOMB diggity Bomb! Did I just say that? Whoa I did.

Reason 2 –>> I can’t find a good store bought sandwich type paleo bread that is actually soft and tasty. I’m sure many can relate.

Reason 3 ->> We’re “reducing” grains for a few days, or weeks, or whatever. This usually happens when we are trying to reduce inflammation in the body, gut, etc. For us, we have found that reducing grains when we are either stressed, sick, or over trained, can help the body recover faster.

How so? By easing digestion and BOOSTING nutrient absorption. When you limit certain grains, the gut is able to really ABSORB the nutrients your are eating. Is this true for everyone? Yes and now.

Studies on phytic acid reveal that for some people, the phytic acid in whole grains blocks calcium, zinc, magnesium, iron and copper; while others are immune to it. (weston price)

Gah, do you feel like I say that enough? Haha. But really, the way our bodies respond to certain foods and digestion is so individualized. I think it’ definitely depends on our gut flora, hormones, environment we are living, etc. Which is why I like to make gluten free allergy friendly recipes. Some people need grain free, nut free, others feel better on an egg free or vegan diet, and some are just starting off eating a gluten free diet and are overwhelmed.

Regardless of people pleasing, this nut and seed paleo bread quickly became a staple in our house and a new FAVORITE!  I made a few loaves batch and froze one loaf.  Just one loaf of this paleo bread made about a week worth of sandwiches plus breakfast toast. Heck ya!  If you follow me on snapchat, you will know this. I made the kiwi (aka my husband) all his sandwiches in one week so he wouldn’t forget to eat! Who does that?

Anyway, back to my point here ya’ll. This easy nut and seed Paleo Bread recipe tastes DELISH and is made with just 7 nutrient dense ingredients. It’s great for those looking to reduce grains, for back to school grain free paleo sandwich bread, or for toasting and enjoying with with soup/pasta. You know when it’s not 100F out.

I really wanted to keep this nut and seed paleo bread more on the seed side. Haha, you get my point. The only nut that is really involved is almond in the almond flour. The rest are seeds such as pumpkin seeds, chia seed, and poppyseed, which you can interchange with flax or sunflower seeds. Either way, it truly gives the bread a nutty flavor that’s not too heavy. Cool?

Before I jump the recipe, I must confess…. I experimented with making a vegan option for this paleo bread as well. It definitely tasted GREAT but didn’t rise as much. So great for eating, just not sandwiches. Just so you know. Option is noted in recipe.

Cotter Crunch

Yields 12 -15 slices

Homemade Nut and Seed Paleo Bread

10 minPrep Time

40 minCook Time

50 minTotal Time

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Ingredients

• 1 1/4 cup almond flour
• 5 eggs (6 if you want extra fluffy)
• 1/3 cup coconut oil or avocado oil
• 1 tsp white vinegar or apple cider vinegar
• 1/2 tsp sea salt
• dash of black pepper
• Optional 1 tsp spice mix of choice (garlic, rosemary, Italian, etc.).
• 1 - 2 tsp poppyseed (plus extra for topping)
• 3 to 4 tbsp tapioca flour (if you are using more egg, add 4 tbsp).
• 1/2 tsp baking soda
• 1/4 cup chia meal (just grind chia seed in a coffee grinder or blender)
• Pumpkin seed for topping and Extra poppyseed

Instructions

1. Preheat oven to 350. Grease a 9x5 bread pan or line with parchment paper. Set aside.
2. In a small bowl, whisk your eggs, oil, and vinegar.
3. In another bowl, combine your flours, poppyseed, and seasonings.
4. Add your wet ingredients to dry ingredients and mix thoroughly.
5. Pour batter into greased pan and top with additional pumpkin seeds and and additional poppyseed.
6. Bake covered for 20 minutes. Then uncover and continue to bake for additional 15-20 more or golden and knife in the centre comes out clean.
7. Should be around 35-45 minutes all together depending on your oven.
8. Remove from oven and let cool.
9. Wrap the paleo bread in foil or plastic wrap, slice and store in container. Keeps well in fridge for up to 7 days or freezer for up to 3 months.
10. See notes for vegan option.

Cuisine: american | Recipe Type: bread/baking

Notes

If you are looking for vegan or egg free option, you can try using 3/4 cup aquafaba to replace the eggs. It does bake but does not rise much. Still tasty!

6.6.11

http://www.cottercrunch.com/homemade-nut-seed-paleo-bread/

Nutrition Per Slice

Told you this bread was nutrient dense and low carb. SO SO needed to fuel us for the week. Bring on the healthy fats. My brain needs it!

More grain free or paleo bread to try!

Grain Free and Dairy Free Irish Cream Banana Bread

Paleo Orange Cream Zucchini Bread

What’s your favorite homemade bread recipe?

Paleo folk, please share with me if you have found a good paleo store bought bread. I found one store in Dallas that is AMAZING but that’s kind of a long haul for one loaf of paleo bread.

p.s.

This month’s gluten free meal plan will be a little delayed. Ugh, this whole month is one big reschedule of all things. Whoops! But better late than never, right?

The post Homemade Nut and Seed Paleo Bread appeared first on Cotter Crunch.

Quick Spiralized Squash Carbonara with Pancetta! Delicious spiralized squash noodles, pan fried garlic and pancetta, and a creamy pasta carbonara sauce all tossed together. This low carb veggie pasta dish is super easy to make with a spiralizer. A light pasta carbonara comfort food dish that’s naturally gluten free. 

Pssst…. I have a secret. Or rather a confession. I might have totally made this spiralized squash carbonara because I was totally craving a “pasta” to  go with that homemade paleo bread (and butter). Not to mention, I am secretly obsessed with my spiralizer and spiralizing ALL THE THINGS! Can you tell? Don’t answer that. Just be glad this spiralized squash carbonara with Pancetta is super easy, low carb, and naturally gluten free. In other words, you can EAT the WHOLE SERVING PLATE full and not get that gluten hang over. Although you might get the squash belly hangover. A belly truly FULL of squash. All those squash lovers out there will get this.

Okay, now for the story. Cause yes, I always have a story, right? Spiralized squash deserves a story and I think you’ll like it. Tom Cruise is involved. Haha, now you’re listening, right?

So when I was first out of college, I roomed with one of my best friends in a small duplex. We would get in these cooking modes and have dinner parties or go all Martha-eque with homemade sauces and jams. Which reminds me, I really need to share the banana butter recipe we made! Gah, so good. Anyway, one of the recipes we got hooked on making was Pasta Carbonara. Yes, this was pre gluten free days. And yes, this carbonara was perfect with our red wine.

We found the recipe in Oprah magazine, way back in 2006. It just happened to be an O Magazine issue with all her favorite celebrity recipes. I think you know where I’m going with this, right? Guess who’s Pasta Carbonara recipe it was? Yup –> Tom Cruise’s. This was pre jumping on the couch and Katie Holmes days, which means he was totally normal to us. Haha!  That being said, pasta Carbonara has been one of my FAVORITE family meal/dinner party recipes to make for over 10 YEARS ya’ll! It brings back so many good memories.

Now let’s fast forward those 10 years and combine pasta carbonara with my love for  spirlized squash, zucchini, and potatoes. My love for all things bacon or in this case, pancetta. And let’s combine that love with my other love (and way of life) –> GLUTEN FREE RECIPES.

What do you get?

BAM! Carbonara without the carbs!! Veggie packed, protein packed, and OH SO tasty! But let’s not bring Tom Cruise back int he picture. He just might my make this spiralized pasta recipe “mission impossible.” CORNY… PUN… TOTALLY… INTENDED.

Alright folks. I do have one request before I share this quick recipe. You must (pretty please) try this spiralized squash Carbonara with my homemade paleo bread. It will be rock your grain free socks off! It totally tastes like you’re eating a big bowl of REAL pasta with homemade bread. COMFORT FOOD made HEALTHY!  Spiralzing yellow squash (or even julienne style) is such a great pasta alternative. It comes out really thick and al dente, just like grain pasta, yet only takes a few seconds to cook.

Cotter Crunch

Yields 3

Spiralized Squash Carbonara with Pancetta {Low Carb, Quick}

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

• 3 medium yellow squash (summer squash)
• 2 garlic cloves (minced)
• 1/2 to 1 tbsp butter or oil
• 1/2 cup diced onion (white or purple)
• 4 ounces of diced pancetta (or diced turkey bacon if you can't eat pork)
• 1 egg
• 1/4 tsp or more of sea salt and black pepper each (to taste)
• 1/2 cup shredded parmesan (divided)
• fresh parsley
• additional garlic powder or garlic salt for topping (optional)

Instructions

1. First wash and spiralize or thinly slice your yellow squash. Set aside. Mince your garlic and make sure your onion is peeled and chopped.
2. In a small pot, bring water to a boil. Place squash in boiling water for just a minute until a little cooked but not fully cooked. Remove quickly and strain. Place spiralized squash in bowl and dry it off with a towel to remove access water. Add a dash of salt if you want to remove more water.
3. If you prefer more al dente pasta, then skip the boiling step.
4. In a large frying pan, add you butter or oil, onion and pancetta. Sauté all together for about 3-5 minutes until crispy. Then add in your garlic for a few additional minutes to cook with the crispy pancetta. Reserve some of the fat once it's cooked. Probably 1 or 2 tbsps.
5. While that's cooking, mix you egg, dash of sea salt, and 1/4 cup parmesan cheese in a small bowl.
6. Whisk together.
7. Toss you pasta in with the pancetta, quickly coat pasta with pancetta, fat, and garlic then remove from heat and slowly add in your egg and cheese mix. Continue to quickly work the egg and cheese mixture together off the heat. You don't want egg to scramble, just cook with the heat of the spiralized squash and pancetta.
8. Optional step As the pasta cools, slowly mix in the reserve pancetta/garlic fat to make more creamy. There will be extra sauce/water left in pan.
9. Garnish with parsley, black pepper, and the rest of your shredded parmesan cheese. Add garlic salt or powder if desired.
10. Serve and enjoy! .

Cuisine: italian | Recipe Type: main

Notes

Add in 1 tbsp of the reserved fat if you are doubling the recipe. This is optional because the squash is already pretty high in water content. You don't want it to be too runny. So adjust accordingly.

6.6.11

http://www.cottercrunch.com/spiralized-squash-carbonara-with-pancetta/

Favorite Kitchen tools to help you make this Spiralized Squash Carbonara!

Yep, another reason I love this dish; it literally cooks in less than 30 minutes. Just sauté a few ingredients, quick boil the spiralized squash, whisk the egg and parmesan, then toss and go! Kinda like fried rice meets pasta. Haha. Love it! I was also pleasantly surprised at how many serving we got out of just 3 yellow squash. Never underestimate the power of vegetables friends!

Now that I’ve confessed my super dorky food obsession and my super geeky Tom cruise Carbonara Recipe story, tell me…. will you make this recipe mission possible?

DO IT!

Quick Spiralized Squash Carbonara with Pancetta! #healthy comfort food naturally #glutenfree!
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Spiralize Squash, tried it? Like it?

Zucchini does not count. haha!

Cheers!

p.s.

Please excuse the next few posts. I’m still on pain meds = A little loopy.

The post Quick Spiralized Squash Carbonara with Pancetta {Low Carb} appeared first on Cotter Crunch.

Get ready for some no bake OATMEAL COOKIES! Yes, LOADED No Bake Oatmeal Cookie Energy Bites. A gluten free no bake lunchbox treat that’s healthy and wholesome. Blended maple glazed nuts, chocolate chips, oats, peanut butter, and cranberries all combined to taste just like oatmeal cookies but in energy bite form. Real food fuel to feed you and your family! 

Oh my gosh school starts next week! Well, at least in Texas it does. Shh… I am secretly excited for school to start. Why? Well, because that means the pool is less crowded. That means I can take my fancy schmancy aqua jogger to the deep end of the pool without getting splashed and cannon balled on. Yes, I am that woman. I exercise by flapping my arms (running motion) in water…. in a floaty. Haha, if you are a runner you know what I mean. But it’s true, I do look like a big kid with a big floaty running in water. Hey, gotta do whatcha gotta do when it comes to getting in physical therapy exercise.

Speaking of kids and exercise and uh… SCHOOL (I’m sly with transitions, I know)! What’s the best fuel for those three things? Um, healthy bites of course. I mean NO BAKE ENERGY bites, specifically energy bite that taste like oatmeal cookies. Did I mention You just have to toss a few ingredients in a blender, mix, then roll?  YEA BUDDY! That’s what I call efficiency!

Today’s LOADED oatmeal cookie energy bite recipe is just that. EFFICIENT FUEL! Loaded with taste. Loaded with nourishment. Loaded with ENERGY to keep your mind and body feel FAB! We got some dark chocolate chips, honey roasted pecans or nuts of choice, gluten free oats, honey, peanut butter, and dried cranberries. See… FULLY LOADED.

No baking, just blending. My motto in the kitchen when it comes to easy snack ideas. You know this. Balls, Bites, Ice (squares), and more!

That being said, this gluten free no bake oatmeal cookie bite is a little different that most of my other healthy bites recipes. You see, the texture truly is more like these one bowl oatmeal cookies I made a few months ago. Really thick and chewy.  Which isn’t a bad thing. In fact, it’s a good thing when you want to make these for a dessert and wash it down with a cold glass of coconut milk…err… almond milk?

Haha. These energy bites truly trick the mind into thinking COOKIES!!!. And then your mind tells your to  make them again and again…. in bulk batches!  I have 2 gallon bags full in my freezer right now, just sayin…

Now, since I am bragging about making these no bake oatmeal cookie bites in mass quantities, it’s only fair I share this love and my love of kitchen tools that help me make them. Yep, Mr. Handy Dandy BLENDER! Aka the Vitamix.

I’ll Share the no bake cookie bite recipe love!

I’ll Share the HOMEMADE (by me) Healthy Bite love (I’ll ship you some)! 

I’ll Share the Vitamix Love (You can win one below)! 

But before we give away all the goods and “get the ball rollin,” here’s the no bake energy bite/healthy bite recipe to save and pin and make and well…. you get my point.

Cotter Crunch

Yields 33-35 balls

No Bake Loaded Oatmeal Cookie Energy Bites {Gluten Free, Vegan Friendly}

10 minPrep Time

10 minTotal Time

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Ingredients

• 2 to 2 1/3 cup rolled oats (gluten free)- If you use quick oats you will need more
• 1/3 crushed honey roasted nuts or maple glazed pecans if vegan (1/2 c whole)
• 1/3 to 1/2 cup honey or maple syrup
• 1/3 c dark chocolate chips (enjoy life mini chocolate chips work great for vegan/dairy free!)
• 1/2 c dried cranberries
• 1/2 -2/3 cup naturally no stir peanut butter (adjust depending on the brand of peanut butter you use)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• optional 2 tsp coconut flour or GF flour if you want to adjust the batter's thickness.

Instructions

1. Grind up your glazed nuts blender and transfer into a mixing bowl.
2. Add your oats, chocolate chips, dried cranberries, cinnamon and mix together.
3. Next add your peanut butter. Stir again.
4. Finally, Add in your honey a little bit a time. Mixing between pours. Adjust the amount of honey you use depending batter's thickness. You might need more or less.
5. Add vanilla then mix again well with hands. •
6. Roll into 1-1.5 inch balls and place on cookie tray or plastic ware with parchment paper underneath.
7. Let them freeze for 20-30 minutes then transfer into a Ziploc bag.
8. Dust with additional cinnamon if desired.
9. keep in fridge or freezer for up to 6 weeks.
10. See notes for other techniques and how to make vegan.

Cuisine: american | Recipe Type: snack/dessert

Notes

We used enjoy life mini chocolate chips which stir well.

If you want a thinner batter, blend the oats with the nuts first. Then you will probably need less honey/nut butter.

Pro Tip Add in your nut butter and honey a little bit at time until you find the right consistency to roll into balls. Each batch will be different depending on how fine you blend the nuts or the type of nut butter you use. Pretty easy to adjust though.

To make vegan use maple syrup and enjoy life chocolate chips.

6.6.11

http://www.cottercrunch.com/no-bake-oatmeal-cookie-energy-bites/

Nutrition per Bite

Notes: 3-4 bites would be equivalent to a nutrient dense energy bar. 

Okay friends, now that I have gushed about Bites… per usual.. let’s get to the GIVEAWAY!

I’m honored and uber excited to be able to partner with companies (like Vitamix) that support my small business. It truly brings even more passion to this job! I love sharing recipes, I love sharing healthy kitchen tools, and I love acting like Oprah and giving away free stuff.

That being said…. WHO WANTS TO WIN A VITAMIX? –> ” pretend that was my best Oprah voice.”

This was one of the VERY FIRST vitamix blenders I ever owned. True story. In fact, I used to pack it in my suit case when we traveled to races. Yes, that durable ya’ll! Haha.

The stand C-Series blender are great for so many different recipes. You can make soup, nut butter, sauces, and of course –> THESE No bake COOKIE BITES! Simple High/Low controls and convenient pre-programmed settings.

To win a Standard C Vitamix and a box of YOUR CHOICE healthy bites, enter the giveaway below. Capeesh?

a Rafflecopter giveaway

YUM! I need these LOADED No Bake Oatmeal Cookie Energy Bites #glutenfree @vitamix.
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Are you ready for back to school snackin? What do you put in your oatmeal cookies? Please tell me it’s chocolate…. always!

What would you make if you won this Vitamix?

BONUS: If you make this bite recipe, post it and tag me @cottercrunch and @vitamix on ANY social media with a picture! I’ll add a BONUS entry for you just because you’re awesome for doing so!

Cheers!

Oh and p.s. there will be an additional Vitamix giveaway next month too. So …. that’s pretty awesome! Stay tuned! See, told you I was feeling like Oprah!

The post No Bake Loaded Oatmeal Cookie Energy Bites {Gluten Free} appeared first on Cotter Crunch.

The new school year is here! Keep your family well fueled and healthy with this Kid Friendly Gluten Free Meal Plan! A gluten free meal plan full of kid approved wholesome recipes, ideas, snacks, and more!

Okay ya’ll, school is in SESSION! Oh me oh my! Routines and schedules galore! We all probably need a little more routine now though, right? It’s nice to have a game plan, especially when it comes to our health and fueling our bodies. Plus it’s important for kids learn the importance of both. That being said, this kid friendly meal plan will help take the “pressure” off you to scrounge for new gluten free/allergy friendly meals. You can rest at ease knowing all these gluten free recipes and snacks have been tried and tested by many of my family members and their kids (my nieces and nephews).

But what’s more important is that kid don’t feel deprived eating a gluten free meal plan. Instead they feel energized and healthy! It’s important for kids to really absorb their nutrients in order to maximize their growth and health. Eating a REAL FOOD gluten free diet can do just that. It reduces inflammation (with anti-inflammatory foods) in the body, fuels the brain, and replenishes the body.

Ready to eat ya’ll? Grab a pin and paper and write down your favorites! Let me know if you have any questions as well.

Breakfast 

Creamy Caramel Peach Overnight Oatmeal Crisp Smoothie {Gluten Free}

Rich in probiotics and Vitamin D

Snacks

Simple and Healthy Citrus Kiwi Pineapple Homemade Fruit Roll Ups

Great for lunch boxes. Allergy friendly. Vegan and Paleo! Real fruit based.

Lunch

Gluten Free Easy Mexican Vegan Falafel Bites

Vegan friendly. Grain Free. Freezer friendly so you can make ahead of time!

Dinner

Easy Gluten Free Homemade Pizza Bowls

Who said pizza needed to be on crust? Make it easier and customizable with these quick pizza bowls!

Gluten Free One-Pot BBQ Cherry Pork Chops and Quinoa

One pot is all you need for the anti-inflammatory rich pork chop meal. It’s great for those active kids who need good protein, fats, and carbs.

 

BONUS Breakfast

If you are looking for one more snack or lunch box treat to through into your meal plan, try these one bowl oatmeal breakfast cookies. Great for anytime and again, freezer friendly ya’ll! Egg free option as well.

Okay friends, hope you school year is off to a great start! Please, reach out to me anytime you need more gluten free meal plan ideas. Egg free, Vegan, paleo, nut free, etc. I gotcha covered… mmmm k?

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Keep your family well fueled and #healthy with this Kid Friendly #GlutenFree Meal Plan!
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Cheers!

The post Kid Friendly Gluten Free Meal Plan {Recipe Ideas} appeared first on Cotter Crunch.

Flourless Chocolate Pistachio Pear Naked Layer Cake. A paleo flourless chocolate layered cake that is light in texture, rich in taste, and delicious! Filled with maple coconut cream then topped with cocoa, glazed pears, and pistachio! This naked cake is simple to make. A decadent dessert that feeds a crowd! Celebrate with cake, always! 

Consider this Flourless Chocolate Pistachio Pear Naked Layer Cake my official “humble pie”….err cake? I mean it is naked so it makes sense, right? Okay I may have taken that a little too far on a Monday. But you see, I am feeling quite humbled these days post surgery (update on that below). Like for reals! I’m eating my Naked Flourless Chocolate Pistachio HUMBLE Cake slowly but surely. You better believe that! Haha.

As long as we are on the topic of humility, I should tell you, I am not the greatest at making flourless chocolate cakes. I tend to over cook and then end up being super dry. Flourless cookies on the other hand? Well, that I can master! Mwahahaha!

That being said, a few weeks ago, I felt like we needed to celebrate a few things in life (like new HEALTH INSURANCE) and flourless cake came to my mind. Then I figured, what the heck, let’s go big or go home. Let’s make it triple layered, let’s make it sweet and salty, let’s make it EPIC and trendy! Or at least try to. Hence the naked cake part.

So I planned a whole weekend to test the flourless cake part by itself. You know, so they would be be dry or break apart. Then I tested out using a pistachio meal to replace part of the flourless part, and for pretty factors. Yep, always pretty factors. Plus I adore PISTACHIO and chocolate together! SO good.

Then I tested out soaking the pears in maple syrup. Okay I really didn’t have to test that out but why the heck not.

After the glazed maple pear testing, soaking, whatever… I remade my coconut whipped cream recipe. This time adding in a little maple extract and syrup. Gah… what got into me? It was like I was Martha on crack!

After all the testing…. it was time. Time to put it all together in one day and SHOOT the recipe. At this point I was just sweating bullets that it wouldn’t fall over. And pretty sure I was low on blood sugar just waiting to eat this cake.

Side note: If you follow me on snapchat, you will remember this day and that I totally ate the cake for lunch and probably dinner. My husband did not complain. Phew!

Okay back to the humbling chocolate flourless cake story.

So there I was, layering the cake. Adjusting the frosting. placing the pears exactly where they should be. Then trying to do all the fancy schmancy action shots with the pistachio crumbles. Lord have mercy! This is the best I could do. Don’t judge.

All this to say, this Flourless Chocolate Pistachio Pear Naked Layer Cake is now my new favorite CAKE with a hefty dose of important life lesson topping!

• This flourless chocolate cake taught me that you always need to start things over from scratch to relearn the original process. Ahem, much like health.
• This flourless chocolate cake taught there’s no cheating in life, just small steps forward and with a ton of patience  I might add.
• This flourless chocolate cake taught me that life is full of layers. If you have a good bottom foundation, then you can build up those layers.  Layers are built up of a components that work together as a team. Together, they help you stand tall (Not falling).
• This flourless chocolate cake taught me that just because something looks hard and daunting, we shouldn’t fear it. In fact, we should tackle it with CONFIDENCE and positivity.
• This flourless chocolate cake taught me that I am still really corny. Haha. Okay we knew that already. But it also taught me that we should celebrate life more often. Not just with cake, but in EVERY sweet moment that we see around us.  Although cake does help with that. Just sayin…

Cotter Crunch

Yields 15-20

Flourless Chocolate Pistachio Pear Naked Layer Cake {Paleo}

24 hrPrep Time

45 minCook Time

24 hr, 45 Total Time

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Ingredients

Ingredients Per TIER of cake - There are 3 Tiers
• 3 nine inch cake tins lined with parchment paper
• 4 oz of butter softened
• 4 oz dark chocolate
• 2/3 cup coconut sugar
• 1/3 cup ground pistachio (meal) - Simply grind up 8 oz of whole pistachio to use within each cake and for topping.
• 1 1/4 cup almond flour
• 4 eggs; separated
• 1 tsp Vanilla
• 1 tsp baking soda
• 1/4 tsp salt
Additional toppings:
• sliced pear soaked in 1/4 c maple syrup (this only goes in one or two cakes, top cake for sure)
• 2 tbsp or more of cocoa powder
• extra pistachio (crushed)
• Maple Syrup
Filling - whipped cream see notes for the quick alternative
• 14 oz can coconut cream (chilled overnight)
• 1 tsp vanilla
• 1/3 c maple syrup

Instructions

1. Day BEFORE YOU BEGIN Place your can of coconut cream in fridge for 24 hours until harden. See notes for quick alternative
2. Directions per tier of cake
3. Preheat oven to 350F. Line you cake pans with parchment paper. Set aside
4. Next, melt butter and chocolate together over stove or in microwave.
5. In another bowl whisk your egg yolks, almond flour, sugar, salt, baking soda, and 1/3 cup ground pistachio.
6. Fold in your chocolate and butter mix. Set aside.
7. Place your egg whites and vanilla in a stand mixer or mix gently with a hand mixer until soft peaks are formed.
8. Fold your egg white (in two batches) into your chocolate, pistachio, almond mix. Do not overmix.
9. Pour into one cake pan lined with parchment paper.
10. Repeat for 2 other cakes
Noted Place a few pieces of the maple soaked pear slices on top of one or two of the cakes.
11. Place all cake in oven (or one at a time) slightly covered.
12. Bake 350F for 36-40 minutes depending on your oven. Check cakes after 35 minutes to see the progress. Cakes should be clean in center when you place a knife or toothpick in middle.
13. Once baked, remove from oven and let cool.
14. While cakes are cooling, you can prepare the coconut maple whipped cream.
15. Simply follow my coconut cream frosting using maple syrup versus coconut sugar.
16. You just need to place a can of coconut cream in fridge for 24 hours until harden.
17. Remove water when you open the can from the the fridge. Place the remaining cream contents in mixer. Add maple syrup, vanilla, and whip until fluffy.
18. Now to layer the cake.
19. Remove parchment paper from each. These flourless cakes are more flat once cooked, so I did not cut off top before adding whip cream, but feel free to do so before adding the whipped cream.
20. Add about 1/2 cup or more whipped cream between each cake and stack the cakes gently on top of each other.
21. Make sure the cake with the maple pear slices are on top. See pictures above.
22. Once stacked, sprinkle with crushed pistachio, cocoa powder., and drizzle with maple syrup.
23. Dish up!
24. If keeping for later, cover and keep in fridge.
25. This cake will freeze for 3-4 weeks in foil.

Cuisine: Italian/american | Recipe Type: dessert/cake

Notes

If you don't want to wait for the the coconut whipped cream to harden overnight, you can use So Delicious Brand coconut whipped cream. Or simply replace the coconut cream with 16 oz of COLD heavy whipping cream. Heavy whipping cream doesn't need to be chilled overnight. It just needs to be COLD.

6.6.11

http://www.cottercrunch.com/flourless-chocolate-pistachio-pear-naked-layer-cake/

Nutrition varies per slice and how much icing you fill up on. This is nutrition for a LARGER  slice. Heck, just make it a meal! You are allowed Dessert for dinner! 

Either way, it’s good so I say this is a real TREAT for you! Enjoy and save this for celebrations or holidays or whenever.

Kitchen Tools to make this Flourless Chocolate Pistachio Pear Naked Layer Cake.

Do you like how I just made this Flourless Chocolate Pistachio Pear Naked Layer Cake one big food for thought? Well, sometimes baking does that to me.

Regardless, the cake alone is actually SUPER easy and fun to make. I did the hard testing for you. Why? So that you can enjoy the process of making it yourself (with ease) and then sharing (celebrating) it with others. That’s a must! mmm k?

Now that you know all about my humbling naked cake….. how about some real humbling news. My reconstructive colon surgery went well. I had it last Tuesday. The hardest part about this recovery is learning how to get the colon to “function” again. Oh boy. It’s been reshaped, resized, and all!

The good news is that my gut (inside the colon) is very healthy and blood work is normal. Must be all the probiotic and prebiotic rich foods. Oh and kombucha! Yes!

It’s humbling to ask for help. But also so amazing to have help! It’s humbling to teach my body (and brain) a new normal. But one that is healthy in the long run. It’s humbling, like any major change life is. But all is well and I’m so thankful to have such amazing support.

So… eat the cake and eat even more for me. While you’re at it, someone please drink some wine for me too, mmmm k?

Chocolate Flourless cake and wine –> DO IT!

A must make #dessert! Flourless Chocolate Pistachio Pear Naked Layer Cake! #paleo
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Who’s up for another 3 tier cake? I’m getting the hang of this.

Cheers!

The post Flourless Chocolate Pistachio Pear Naked Layer Cake appeared first on Cotter Crunch.

Paleo Tuna Green Chile Zoodle Casserole. An EASY paleo tuna zucchini noodle casserole that’s Whole 30 approved, high protein, low carb. Hearty yet healthy, this dish can feed a family! A great way to use your spiralizer and boost your nutrition.

I’ve just solved the worlds problems with a zoodle casserole. Just kidding. I wish. But really, I did find a pretty nifty solution to a first world dilemma. Yes! My mission in life…. to help a picky eater (or any food allergy eater) sneak in extra veggies and pump up their Omega 3’s without them even knowing! Well, this EASY PEASY Paleo tuna green chile zoodle casserole is gonna solve all that today! Comfort food made healthy (and gluten free). Now allow me to explain

You see, you can’t beat homemade comfort food, right? Gah, this is my childhood.  Haha, I am sure you can relate. Casseroles with cream of chicken or mushroom soup, noodles, cheese, and some sort of meat. Yep, I am an 80’s Child. The funny thing is my husband has no idea what tuna noodle casserole is (let alone a zoodle casserole), which is why I (yet again) was itchin to remake this dish… in a paleo zoodle way. But minus canned cream soup, for his sake! Haha. Besides, zoodles are a zoodlerific replacement in EVERYTHING!

I’m also starting to see a Cotter Crunch healthy comfort food Trend here ya’ll…. in the form of Crock Pot Meals, Casseroles, and anything Spiralized.  To be honest, I think it’s the easiest and tastiest way to get more bang for your gluten free buck.  So I decided I’m going to try to keep the trend going.  I’m sure you don’t mind, right? Besides, I’m getting my money’s worth with my spiralizer. LOVE IT!

Anyway, this zoodle casserole also such a great recipe for using what you have on hand. Like canned tuna and zucchini. But not just any canned tuna, amazing CANNED tuna that is all the things canned tuna should be. SAFE!

You all remember my love for low mercury sustainable SAFE CATCH TUNA? Well… I still love it, even more so now. Which is why today I’m partnering with Safe Catch Foods to bring you all a “safe” and easy Whole 30 friendly RECIPE! A Paleo tuna zoodle recipe because that’s just fun tot say.

Ohhh don’t you go run off now,  thinking this is going to be too hard or too healthy. Trust me on this. Trust your crazy Cotter. I don’t mess around when it comes to healthy comfort food. Quintessential comfort food to be exact.

This dish IS EPIC. Green chile, Tuna, zoodles (aka spiralized zucchini), and a spicy paleo mayo come together to make this casserole super simple yet super tasty. Full of healthy fats, vegetables, and packed with pure complete protein and amino acids for those muscles. You can even flex those muscles while you make it. Totally allowed.

Uhh, ya, but don’t tell grandma….. I think I got her beat on this tuna noodle casserole upgrade. Just sayin…

What I love most about this dish is that even thought it’s labeled as Whole 30 and Paleo, it truly tastes like mama’s homecookin! Kid friendly, adult in BIG KID form approved. Like for reals.

Serve in mass quantities for a crowd. Serve it up in single bowl servings. Serve it up now or later (it keeps well in the fridge for days!). Just try it out and see for yourself. I accept any and all feedback.

Friends, we are about a month away from a season of REAL comfort food, childhood food favorites, holiday shenanigans, and all things FALL. I suggest you start practicing now… in a “healthified” kind of way. You know, so you can enjoy more of it without your arteries having a heart attack. Ack! I just pulled the nutritionist card! Sorry not sorry. But in all seriousness, get your casserole baking skills on today! 

And for those who are starting Whole 30 next week, this is one a tasty EASY dish to ease your way in. Promise  Promise!

Now let’s go get our safe catch on and chow down on this Tuna Green Chili Zoodle Casserole! Mmm k?

Cotter Crunch

Yields 6 to 7

EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved}

Paleo Tuna Green Chile Zoodle Casserole. EASY paleo tuna casserole that's Whole 30 approved, high protein, low carb. Hearty, yet Healthy, Zoodle Casserole!

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

• Three 6-7 in zucchini
• Two 5 oz canned tuna (we used low mercury Safe Catch Tuna Elite)
• 4 oz of diced green chiles (no additive canned works)
• 1/2 c real mayo with olive oil or we use Primal Kitchen Chipotle Mayo (no additives or sugar added) *add 1/4 c more if you want extra creamy
• 2 tbsp chopped chives (plus extra for topping)
• 1/2 tsp seasoning salt of choice or natural sea salt with dehydrated garlic or onion added (primal palate has a great selection)
• 1 tbsp organic mustard (spicy or regular without added sugar. Annie's Organic is Whole30)
• 1/4 tsp garlic powder
• 14 tsp black pepper
• 1/2 c chopped onion (peeled)
• 1/2 cup chopped celery
• 1 tbsp avocado or olive oil
• 2 tbsp coconut flour or tapioca starch (Almond flour works too but does not hold together as well as other flours)
• 1/2 cup coconut milk or cream without additives (see notes for alternatives)
• 1/2 tsp chili pepper or red pepper flakes
• Parsley to garnish (optional)

Instructions

1. Wash and clean your veggies.
2. Preheat oven to 350F
3. Oil a 9x 13 shallow casserole dish. Set aside.
4. Ribbon cut or spiralize your zucchini into noodles. Set aside.
5. In another bowl, combine your tuna (drained), mayo, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.
6. Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minute so medium or until onion brown a bit.
7. Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longer clumpy.
8. Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Don't let it get soggy
9. Remove skillet from heat and pour contents into a large bowl.
10. Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix).
11. Toss everything together.
12. Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.
13. Bake for 3-5 minutes or until edges are brown.
14. Broil last minute or so to make crispier edges.
15. Remove from oven.
16. Garnish with optional parsley and red chili pepper if desired.
17. Serve immediately.
18. Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out.
19. see notes for tips and whole30 suggestions or regular Paleo options

Cuisine: american | Recipe Type: dinner/casserole

Notes

Whole30 Brands we use - Primal Palate Spices, Safe Catch Foods Tuna, Annie's Homegrown Mustard (no sugar added), Primal Kitchen, Betterbody foods coconut flour, Bob Red Mills Tapioca Starch.

regular PALEO options If you are not needing whole30 approved, you can use almond milk and almond flour instead of the coconut flour/milk. You can also use a lighter mayo.

Feel free to freeze this dish, but it will have extra water once thawed due to zucchini. I simple add in more flour or a bit more fresh zucchini.

6.6.11

http://www.cottercrunch.com/paleo-tuna-green-chile-zoodle-casserole/

*Further notes –> all Safe Catch products are also Gluten free, paleo certified, Non-GMO certified, and BPA free. All of their products are wild and sustainably caught!

For those of you curious about WHOLE30. What is it? Who should do it? Etc.

Whole 30 is a 30 day elimination diet (like sugar, grains, dairy and legumes). It’s purpose is find out which foods are having negative impact on your health and to remedy that.

To be honest, I don’t participate in Whole30. I already have a specific diet for my current nutritional needs, which eliminates food allergies from time to time as needed. That being said, I think if  you are wanting to see if you are intolerant to certain foods (and are in the a right body /mind set), then you can totally try Whole30! It’s good to be aware of how our body responds when we focus on real foods or lack of a certain modern day foods. Espeically if you are having chronic health issues. If that makes sense?  You can read Christine’s Whole30 experience about it as well! O

“Think of it as a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system.” – Whole30 Program

*This Tuna Green Chili Zoodle Casserole recipe is sponsored by my friends over at safe catch! Thank you for allowing me to share their quality canned tuna products and talk about this caring company.

Okay friends, tell me…

Tuna noodle casserole. Did your mom make it? Would you try the zoodle casserole instead? You should. REALLY!

#Paleo Tuna Green Chile Zoodle Casserole. Healthy Comfort food! #easy #Whole30 @safecatch
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Keep up with this Safe Catch Foods (a Whole30 Approved Company) on social media. They are full of gluten free inspiration!  Facebook , Twitter, Instagram, Pinterest

Cheers!

The post EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30} appeared first on Cotter Crunch.

Creamy Mustard Brussels Sprouts Salad! A pan fried Brussel Sprouts superfood dish tossed in a vegan creamy mustard sauce. Quick to make, packed with fiber, healthy fats, and nourishment! A healthy paleo side dish to add to your table. 

Oh hey there Veggies and all things to make a SUPERFOOD SALAD! You are needed today. You are wanted. Actually, after a comfort food casserole and a pretty flippin fabulous naked cake, a creamy mustard brussels sprouts veggie dish salad sounds like the perfect way to round out the week, don’t you think? Plus have I mentioned that creamy mustard sauces make me swoon? But I digress… focus Lindsay. Focus.

But before I dive into this Brussels Sprouts dish on crack, here’s a little secret …err confession. Before my  surgery, I made a month worth of recipes to post. Yep, I’m stocked. And so is my freezer. Best IDEA EVER, even though it was also super exhausting. SO WORTH IT! Anyway, I secretly saved this Creamy Mustard Brussels Sprouts SUPERFOOD Salad for today due to it’s….wait for it…. NERDY HEALTHY FACTS. Oh, and the fact that it’s a great side salad/dish for holidays coming up. Think of it as goddess potato salad  meets a hot superfood salad and then they made out together in a vegan creamy mustard sauce pool! Sorry, totally ruined the moment, didn’t I?

Okay, so where was I? Ahh yes, trying to be professional and talk health perks.

In all seriousness, this creamy mustard brussels sprout dish, hearty yet healthy. Which is why I upgraded the name. It’s also Paleo and Vegan friendly and such a POWER HOUSE veggie dish. Especially for those who are needing to reboot their digestion or (in my case) get in an extra does of fat soluble antioxidant Vitamin K.

Have I lost you yet? Don’t worry, you’ll like, actually LOVE, these nerdy nutrition facts. So pay attention, capeesh?

Creamy Mustard Brussels Sprouts Salad Nutrition MUST KNOWS!

• Brussel Sprouts contain over 25o% of Vitamin K1. Vitamin K is crucial for bone health, reducing inflammation in the body, and preventing blood clots.
• Vitamin K is a fat soluble vitamin, which is why pairing these these pan fried Brussel sprouts in a mustardy cashew cream sauce is key for absorption! You need the healthy fats to absorb more nutrients.

• Vitamin K is produced in the bacteria of your gut (source), so it’s important to make sure your GUT is healthy and rich in helpful bacteria. Antibiotics, leaky gut, Celiac disease, and food allergies can all inhibit proper Vitamin K absorption.
• That being said, how do Brussel Sprouts play a role in gut health? Well, they contain Glucosinolates. Glucosinolates help protect the lining of the digestive tract and stomach. In doing so, they can help  prevent certain digestion issues, disorders, etc. Which leads me back to that whole HEALTHY GUT thing and Vitamin K. Good bacteria, Good gut health, good absorption of Vitamin K.

Does that make sense? Okay, let me give an example. Me. I just had surgery. My body still has a bit of inflammation, scar tissue, and I’ve had to be on antibiotics for a week before and 2 days after.  Where should I put the recovery focus on?  Well, for one, the focus is on strengthening the gut lining and stomach (with pre an probiotics), reducing inflammation with an anti-inflammatory diet, and combatting oxidative stress with foods rich in anti-oxidants. And rest… duh.

So you see where I am going with this right? The power of FOOD is pretty awesome! A simple pan fried Brussels Sprouts dish can become a SUPERFOOD Salad with just a simple pairing (healthy FATABULOUS creamy mustard sauce). Together, they make a vessel for healing your body. Ya’ll, this is one reason I became a Nutrition Specialist, besides being able to bio hack my own health. Haha. No really, it’s so that we can educate each other on the power of real food.

Oooooh, now remember I said that when i start posting all the gluten free Holiday cookie recipes, mmm k? Kidding. Balance people, balance.

This Creamy Mustard Brussels Sprouts Salad is made with my EASY homemade cashew cream sauce. Gah, so good! Just made it a bit more mustardy and garlicky to spruce up those sprouts. If you don’t have cashew cream sauce, you can use a plain hummus, although it will no longer be paleo. Either way, both make for a creamy sauce to go with the power house Brussel Sprout Salad!

Let’s jump the recipe, shall we?

Cotter Crunch

Yields 3-4

Creamy Mustard Brussels Sprouts Salad (Vegan,Paleo, Pan Fried)

2 hr, 10 Prep Time

15 minCook Time

2 hr, 25 Total Time

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Ingredients

• 4-5 cups Brussels Sprouts (halved)
• 1 shallot (sliced) or 1/3 c red onion sliced
• 1 tbsp olive oil
• tsp balsamic Vinegar
• Red pepper flakes (optional)
For the Cashew Cream Mustard Sauce
• You will be using the same steps as my Plain Cashew Cream Sauce - See recipe or notes for substitutions.
• You will need to 1 1/4 raw cashews and 1/4 cup broth instead of milk for the cashew cream recipe to thin it out.
• 3/4 c purified water
• Juice of 1/4 of Lemon
• dash of sea salt
• 1/4 cup spicy or honey mustard (gluten free)
• 2 garlic cloves, minced.
• 1 tsp mustard powder
• 1 tsp olive or avocado oil
• 1/4 tsp onion powder
• sea salt/pepper to taste
• See notes for QUICK version if you don't want to use the cashew cream.

Instructions

For the Creamy Mustard Cashew Cream Sauce
1. You will need to soak your cashews for at least 2 hrs or up to 24hrs in the purified water. Then you can use my plain cashew cream sauce . To make this cashew cream creamy mustard sauce,
2. after soaking, toss water, cashews, and garlic, mustard, and spices into blender or food processor.
3. Blend until creamy. Thin out with more water or broth to get consistency you like.
4. Pour sauce into a bowl, set aside.
5. NOTES The less you soak, the more water is leftover and you won't need to add as much back in when blending. The longer you soak will need to add about 1/4c to 1/3 cup more liquid (water or broth) back in when blending to make it more like a sauce. Set sauce aside.
See notes for a READY TO USE sauce alternative.
6. Next wash and cut your veggies. Remove stems from Brussels Sprouts.
7. Add 1 tbsp olive to a skillet or fry pan. Heat on medium heat then add in your Brussels Sprouts and Onion. Pan Fry on medium high for 7-10 minutes or until Brussels Sprouts start to get tender and crispy brown on edges. Add in your balsamic vinegar last few minutes to brown edges.
8. Next add add in about 2/3 c to 3/4 cup of your creamy mustard sauce. Save the extra sauce for other dish or freeze for later.
9. Mix all together.
10. Add 1/4 tsp pepper and sea salt. Cook for another 3 to 5 minutes on medium heat until everything is mixed, creamy, and, cooked.
11. Remove from heat. Plate or serve in a bowl.
12. Garnish with red pepper.
13. Serve or store in fridge covered for later.
14. Great hot or cold!

Cuisine: american | Recipe Type: side dish

Notes

If you are not up for making the cashew cream sauce or are short on time, you can use plain hummus or a creamy plain yogurt dressing (although not paleo or vegan) and blend with the mustard and garlic and spices! Easy!

This dish is similar to a creamy potato salad. Great hot or cold! Perfect for potlucks or holidays.

6.6.11

http://www.cottercrunch.com/creamy-mustard-brussels-sprouts-salad-vegan/

Balanced and protein packed! And dude, look at the Iron source and Vitamin C!

The fact that I have included health perks, gut talk, salads making out, and swooning over mustard sauce in one post just verifies the fact that it is Friday. I have Friday brain. Here to entertain, haha!

#vegan Creamy mustard Brussels sprouts! A Paleo, pan fried, superfood side dish. #YUM!
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Brussel Sprouts.. your go to recipe… share it! Please?

Cheers!

P.S just made 2 Kimichi recipes. You’re gonna love them! These will be great to “feed” your healthy gut flora and party with the superfood salad of course. Just sayin…

The post Creamy Mustard Brussels Sprouts Superfood Salad (Paleo, Vegan) appeared first on Cotter Crunch.

Breakfast salads are the best way to start the day! Create a healthy warm Paleo morning meal with lightly cooked broccoli cole slaw, onion, and squash topped with seasonal fruit and a protein rich fried egg!  A nourishing breakfast salad worth waking up for! Easy, delicious, nutritious! 

A warm breakfast salad? Yes, those exist. And, well, goodness. What’d ya know…. Another superfood salad. Except this one is for celebrating! Yet again, I celebrate good things with paleo deliciousness (I’ll explain more in a minute).  This paleo breakfast a fun twist and anew favorite breakfast in our house. A lightly warmed and buttery broccoli cole slaw salad combined with squash, berries, roasted pumpkin seeds, avocado, and a fried egg. It’s a warm salad even a man will eat! Haha.

About that celebration. I guess there’s two things really. One, I accidentally made all paleo summery foods to share this week. Yes, I’m totally counting this Paleo warm breakfast salad as a part summer style salad with a part Fall “squash” flare. So we’re going with. We’re going to celebrate the last bit of summery food while we transition into September, the official “FALL” month. Capeesh?

This means there with be more no bake “coconutty” (totally made up that word) snacks and soft serve refreshing treats. Will join me? I am sensing a head nod YES! 

The second celebration comes in the form of vegetables, especially broccoli cole slaw. Confused? Well, it’s Mann’s Fresh Vegetables 25th Anniversary! How cool is that? 25 years of fueling us with healthy veggie packed salads, bowls, blends, and all things veggie products made EASY! That makes my inner nutrition nerd rejoice. Picture me, in glasses, tossing up a bunch of broccoli cole slaw confetti! Of course this confetti would then fall perfectly on to a plate so you could make a breakfast salad.

But in all seriousness, that is a long time to be supplying us with so much REAL FOOD! Let alone supplying work for farmers, families, growers, and more. There’s something to be said about a company who’s vision is to support local while also focusing on sustainability and the future of this industry. Mann’s is also now a third generation, majority women-owned company. LOVE IT! LOVE IT!

That being said, I’m ready to fill up my party plate with some veggie confetti! Aka… BROCCOLI SLAW!

I picked Mann’s broccoli cole slaw to celebrate because ….

1. It’s just so colorful! Oh man, purple and green are my favorite colors. It also means it’s more nutrient dense. A NOURISHING Breakfast Salad to give you energy!!
2. It’s EASY. Meaning, hand picked veggies made easy. Pre shredded and great to toss in cold or hot dishes/bowls. Ahem…. like my tangy broccoli slaw salad. End of summer bliss!
3. It’s the perfect combination of sweet and slightly bitter vegetables. Ya’ll, those are KEY when it comes to cooking. It makes the dish more adaptable. The carrots, cabbage, and broccoli are a match made in veggie dish heaven.

Now combine all those reasons with buttery healthy fats (like egg and avocado) and tart sweet berries.

Yep –> a celebration of flavors and nutrition packed all into a KILLER Paleo Breakfast Salad.

Alright… Grab your broccoli cole slaw “confetti” and let’s make this dish Ya’ll!

Cotter Crunch

Yields 4

Paleo Warm Breakfast Salad

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

• 1 1/3 cup chopped peeled butternut squash
• 1/3 c shopped red onion or shallot
• 1 1/2 tbsp olive oil or butter (divided)
• 12 ounces broccoli cole slaw salad mix
• 1 tbsp balsamic vinegar
• 1 tbsp water
• 1/4 tsp minced garlic or one garlic clove minced
• 1/4 tsp or more sea salt and black pepper each (to taste)
• 1/3 cup blueberries
• 4 eggs
• red pepper flakes and cilantro to garnish
• 1 avocado (sliced)
• roasted pumpkin seeds (optional)

Instructions

1. First peel and chop your veggies. Slice your avocado if you don't want to wait till the end.
2. Place chopped squash in steamer on in microwave safe dish with 1 tbsp water. Steam for 2 -2.5 minutes or more. Depends on microwave power. Cook until tender but not mushy.
3. Remove, drain water, set aside.
4. In a small skillet, place 1 tbsp butter or oil.
5. Heat on medium high and add your onions.
6. Fry for 2 minutes or until onions start to brown a bit.
7. Next add in your slaw, garlic, salt/pepper, 1 tbsp water, and balsamic vinegar.
8. Mix all together in skillet.
9. Cover and let cook on medium for about 2-3 minutes.
10. Slaw will be slightly tender but not fully cooked.
11. Remove and place in bowl.
12. Add your squash and 1/3 cup berries to the bowl and toss.
13. Next fry your eggs in the same skillet.
14. Add another 1/2 tbsp of butter or oil on medium high heat.
15. Fry until crispy on outside and yolk in orange and round. Probably 4 minutes or less depending on how you like your yolk.
16. Serve slaw onto plates.
17. Place fried egg on top of each.
18. Garnish with red pepper, 1 tbsp pumpkin seeds, cilantro, and any extra salt/pepper.
19. Add sliced avocado on the side.
optional - Not paleo but feel free to add in feta or goat cheese crumbles.

Cuisine: american | Recipe Type: breakfast

6.6.12

http://www.cottercrunch.com/paleo-warm-breakfast-salad/

Nutrition Per Plate:

Have ever seen such a fun warm salad? Keeping nodding and agree this one is it! YUP!

High fives!

P.S

My dad even liked this salad. And he does not eat salads. Life GOAL COMPLETE! Haha! I guess it’s all about the veggie and protein packed combo’s ya’ll! Pack it in, butter it up. Serve it up!

Now that’s how we do Meatless Monday!

*This Paleo Warm Breakfast Salad recipe is sponsored by my friends over at Mann’s Veggies Made Easy ! Thank you for allowing me to share their VEGGIES made EASY and celebrate 25 years with this company.

Keep up with this Mann’s Veggies on social media. They are full of veggie inspiration!  Facebook , Twitter, Instagram, Pinterest, and YouTUBE

If you could make your own warm Breakfast salad, paleo or vegan or whatever, what would veggies would you include? The choices are endless!

Create a Nourishing #Paleo morning meal with this #easy Breakfast Salad. Delish! @VeggiesMadeEasy
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Cheers!

The post Nourishing Paleo Warm Breakfast Salad appeared first on Cotter Crunch.

No bake Chocolate Coconut Cashew Bars made in 3 easy steps! These no bake chocolate bars are vegan, paleo, and gluten free. Perfect for snacking on the go or a healthy dessert.  No oils, flourless, and made with simple wholesome ingredients!

We all have that go to snack bar or bite recipe, don’t we? Whether it be homemade or store bought, there’s one that just clicks with us and stays with  us. Ours just happens to be these no bake Paleo mango protein bars or 3 step Baklava Bars. One nutty, one fruity. Hands down our favorites! And so easy. Chewy and lightly sweet.

But what happens when your need for dark chocolate and cashew take over? Kind of like a mounds bar. Well, except way better and made with real food. I may be bias.

These no bake chocolate cashew bars are ours new trusty snack ….energy bar…. dessert bar.. paleo/vegan bar… and all things heavenly bar. No honey or sugar needed. Just a quick 3 step approach! Chop chop in the food processor, press into a pan, and melt a dark chocolate to coat on top!

Set them in the fridge for a bit to harden and set.

Slice and serve. Or do what I do, wrap in each one in foil and place in fridge for a quick grab and go snack.

Here are some ways we like to use these no bake bars. I think you’ll love these ideas. Tried and tested. And they go fast.. Just sayin. You might want to make multiple batches.

1.  Lunch box! Yes, these are Peanut free and they look like a candy bar. Kids will be SUPER happy and healthy. Plus these are bars are both paleo and vegan so they accommodate to a lot of allergy friendly kiddos, ya know? Oh and while you’re at it, throw in some of these oatmeal cookie energy bites for the lunch box.
2. Pre or Post workout fuel. Natural fruit and nut carbohydrates for energy. The coconut is great because it contains a boost in iron while cashews give these bars a little protein boost. Both NEEDED for for those muscles. FUEL and RECOVERY.
3. Healthy Dessert. Need I same more? These naturally sweetened no bake dark chocolate cashew bars are seriously like candy bars. I mentioned mounds bars above, but have you ever had a mars bar? Oh, that’s the kiwi’s favorite! And these definitely hit the spot for his New Zealand chocolate coated candy bar Craving.
4. BREAKFAST to GO – Oh yea, chocolate bar for breakfast, can’t go wrong. But these no bake dark chocolate cashew are great for grab and go. They are balanced with macro nutrients and super filling. Just be sure to wash the chocolate off from your face once you arrive to work or to your final destination. Not that that ever happened to me before…. (*blushing due to embarrassment*)
5. Bonus Nutrition Fact because I am a NERD –> Both cashew and dried figs are both a great source of vitamin k. I love me some VITAMIN K! You know this from my cashew creamy mustard Brussel Sprouts superfood salad. So maybe you should eat the Brussel Sprouts salad for lunch followed with one of these no bake dark chocolate cashews bars. Then you will be one “SUPERFOOD” powered HUMAN! Just a suggestion.

I know what you’re thinking. ” that’s cool lindsay, but how do these no bake bars actually stick together then?” You were thinking that, rIght? Haha.I’ll give you a hint. They are in season. They are delicious. They are full of powerful anti-cancer fighting nutrients. They are amazing when dried.

Yup-> figs!

Combining dried Turkish figs with dark chocolate, coconut, and cashew create one heck of a power bar! Healthy fats, fiber, and hefty amount of antioxidants! Did you when dry figs, their health benefits and nutrients INCREASE! YEA buddy! I knew this fruit was real gem. Figs are also rich in potassium and and magnesium, which is good news for those who don’t like bananas but need these crucial minerals. Natures candy really does wonders y’all!

But what I love about these no bake dark chocolate cashew bars sweetened fig is that they don’t even look healthy. Is that wrong to say?

Nah…. chocolate, coconut, cashew, figs –> AMAZIN!

Alright, ready to not bake and just blend? Yea, let’s get our easy snack making skills on!

Cotter Crunch

Yields 8-11 bars

3 Step No Bake Chocolate Coconut Cashew Bars {Vegan, Paleo}

15 minPrep Time

15 minTotal Time

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Ingredients

• 1 1/4 cup dried unsulphured figs or about 5-6 ounces (stems cut off)
• 2 cups raw cashews
• 1 cup unsweetened Coconut Flakes (plus extra for topping)
• 1 tsp vanilla
• dash of sea salt (1/4 tsp)
• 1/3 cup dark chocolate or dark chocolate chips to melt (we use enjoy life vegan dark chocolate)
• optional add-ins 1 tbsp protein powder, chia, nuts, cocoa powder.

Instructions

1. Line a square baking pan with parchment paper. Set aside.
2. Next make sure your dried figs have all the stems cut off.
3. Place cashew, coconut, salt, vanilla, and figs in food processor.
4. Blend until all is mixed well but not pureed. See pictures above.
5. Pour mixture into baking dish and press down well. See notes if you are not getting it to stick well.
6. While the fig/cashew mix sets in pan, melt your dark chocolate.
7. Place 1/3 cup dark chocolate in a microwave safe bowl or on stove top. Heat until melted. About 60-90 seconds in microwave mixing half way.
8. You can also use my homemade magic chocolate shell recipe if you want a thicker chocolate coat.
9. Next pour the chocolate over the cashew coconut batter and spread it evenly in the dish to cover all.
10. Sprinkle extra coconut and dash of sea salt on top of chocolate (evenly).
11. Place in freezer for 20 minutes or fridge for a few hrs.
12. Once they are hardened, remove from fridge.
13. Slice into bars and wrap each one in foil for a quick grab and go bar. Or store in an air tight container.
14. Best kept in fridge for freshness.
15. Feel free to freezer for up to 8-10 weeks. These really do keep well!

Cuisine: american | Recipe Type: bar/snack

Notes

If your batter is not sticking to the pan after mixing, remove from pan and place in bowl, mix in a tbs of honey or maple syrup if needed. If batter is too sticky, add in 1 tbsp of coconut flour.

These are make for great meal bars, cut in 6 LARGER Bars if desired. They will be around 300 calories each.

6.6.12

http://www.cottercrunch.com/no-bake-chocolate-coconut-cashew-bars-vegan/

Nutrition per Bar:

Notes – Adjust the bar size to your liking. Cut larger for a “meal” bar or smaller for “snack” bar. See notes for larger bar calories. These no bake chocolate bars are made with healthy fats and all REAL food. Loaded with nourishment!

And now it’s time for the extreme close up.

Ready.

Set.

Swooooooooon!

Don’t you wish you could reach through the screen?

I sure do. I need to make more ASAP. Sigh….

What’s your favorite bar recipe? No bake chocolate types or Dried Fruit and Oat type?

Big life decisions here ya’ll.

No Bake Chocolate Coconut Cashew Bars! Quick to make in 3 simple steps. #Vegan #paleo
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Vegan Banana Soft serve made extra creamy with tropical flavors and just a few ingredients!  A nourishing vegan banana soft serve blended in minutes. Make this sweet cool treat year round! Paleo and Whole30 friendly.

And just like that we are in a new month…. holy schmoly. Bye bye 2016, it’s all gonna be blur from here with holidays and such, yes? Haha. Which is why I am posting this oh so creamy and dreamy banana soft serve recipe today. You have exactly 21 days till Fall. Which means yo have 21 days to soak up every last bit of summery treats, frozen drinks, sunshine, and tropical paradise wishes. Get your blenders out, we must get to it. Blend it up y’all! Soft serve for days!

Just kidding… I actually CANNOT WAIT FOR FALL! But I don’t want to be the summer scrooge. Nope, I’m going to focus on the fact that I’m melting. Or the fact that my hair is so frizzy from humidity and I look like Monica from that episode of friends. You know, the one where they go to Jamaica and her hair explodes. Hmmm… maybe I need dreadlocks next. Thoughts? I kid. And I digress…. like majorly.

Back to blending and all things creamy vegan banana soft serve.

This will make you smile. It’s my favorite way to make an extra creamy “ice cream” like treat without the cream or a sugar or fancy ice cream maker.

Here’s what you need.

• Frozen banana
• mango
• coconut milk
• Coconut flakes and ginger zest
• Optional Maple Syrup
• My coconut whipped cream (frozen a bit) for topping. Yes, that’s optional but seriously makes this soft serve extra EPIC! 

You just need to freeze that after whipping too. Just so it takes shape like an ice cream scoop. See

Now, here’s my other trick. This trick is help make the vegan banana soft serve extra creamy.

Are you ready? Can you even handle this kitchen hack?

Ha! Yes, you can. It’s so easy.

First you need FREEZE your mango/pineapple slices in coconut milk in an ICE TRAY! You’re making creamy fruit ice cubes. Capeesh?

Allow me to demonstrate ya’ll.

Yes it’s quite simple, but also a great way to use up any leftover fruit, cream/milk, from other recipes. You can sweetened it if you like or keep it simple without the maple syrup. That way it’s Whole30 approved for all those starting it this month. Or… maybe after your Labor day BBQ right? Haha.

Then coconut milk ice cube varieties are endless.  You can add mango, pineapple, berries, chocolate, pumpkin, spices,  peanut butter (like I did with my peanut butter super food bowls), etc.

You see, you’re getting excited now, right? End of summer it may be, but creamy vegan banana soft serve is a year round treat. Just  sayin…

Cotter Crunch

Yields 2-3 small cups

Creamy Tropical Vegan Banana Soft Serve {Recipe Video Tutorial}

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Ingredients

• 3/4 c to 1 cup coconut milk or coconut cream
• Ice tray
• 1/2 cup or so of Mango or Pineapple slices – peeled
• 1 frozen banana
• unsweetened coconut flakes or shreds to garnish
• 1/2 tsp grated fresh ginger or 1/4 tsp ground ginger
• Homemade coconut whipped cream topping - optional but so GOOD!
• optional 1-2 tbsp maple syrup to sweeten more
• Feel free to add in extracts and/or spices - 1/2 tsp Vanilla, coconut, rum (not paleo), cinnamon, etc..

Instructions

1. Peel and cut your fruit.
2. In a small ice tray, pour your coconut milk into the ice tray cubes.
3. Place your fruit slices inside the milk cubes.
4. Freeze coconut milk and mango/pineapple slices together in ice tray cubes.
5. Once frozen add the cubes and a frozen banana to a blender. Add any other spices or extracts.
6. Blend well. Be patient. Takes a little time. Scoop down edges of blender if need be.
7. Mix in Optional honey or maple syrup once blended for extra sweetness.
8. Garnish with unsweetened coconut flakes
9. top with Homemade coconut whipped cream topping that has been placed in freezer for 30 minutes so it hardens (see picture). Topping whip is optional and addicting!
10. Serve immediately

Cuisine: american | Recipe Type: dessert

Notes

Any fruit or milk combo will work here.

Be patient with the blending, it will get there, just let the blender go for a while and keep pushing down the sides if stuck. It's worth it. Probably blends for 5 minutes or so.

6.6.12

http://www.cottercrunch.com/creamy-vegan-banana-soft-serve-video/

Nutrition when using coconut milk.

To lower calories and fat use unsweetened coconut drinking milk or almond milk.

Hand Kitchen Tools to make this Vegan Banana Serve

Speaking of Labor Day, maybe I’ll make BOOZY tropical Banana soft serve for us. We’re celebrating the holiday and the fact that I have officially deflated from my surgery. Haha! No more swelling and I can wear normal pants. I don’t have to wear a Moo Moo just to get around. You think I’m kidding.

I’ll leave you with that picture of me in a moo moo in your head. Cool? Haha.

Cheers to the last days of summer, no churn cool treats, and the official FALL season month.

Get ready to replace the watermelon and mango with all things pumpkin ya’ll!

Clearly I had an obsession with mango this summer, can you tell?

How to make an EXTRA Creamy #Vegan Banana Soft! Blender Recipe tip! #Paleo
Click To Tweet

We have one more Summer Holiday left people, might has well milk it…. SOFT SERVE style.

See what I did there?

Mwah!

Cheers,

KEEP ME POSTED ON YOU! LET’S STAY CONNECTED. SO VIA FACEBOOK, INSTAGRAM, PINTEREST, AND TWITTER.

This post does contain some affiliate links. But I truly love these products, you know this. <3 

The post Creamy Tropical Vegan Banana Soft Serve {Recipe Video Tutorial} appeared first on Cotter Crunch.

Apple Sausage is KEY for making this sweet and savory Healthy breakfast bake! Gluten Free chicken Apple sausage combined maple syrup, gluten free pancake mix, eggs, and more. It’s a wholesome breakfast bake that’s a meal in itself. Great for breakfast on the go, brunch, and more. Easy, protein packed, and DELICIOUS! 

Well, I think I’m officially ready. I’ve put the Summer season behind me (even though it’s 90F today) and shifted my mind in into baking mode. I’d like to thank Al Fresco All Natural for the apple maple breakfast inspiration. Yes, time to bust more yummy warm breakfast bake dishes!

It’s like “no wearing white after labor” rule but with food.  Cool creamy frozen tropical treats out (except my banana soft serve, that’s the exception. Mmmm k?).  All the red, orange, and warm colored foods in. Not to mention ALL THE BAKING. Did I say that already? Haha yes, baked Apples, Pears, and Pumpkins galore. BRING IT ON!

Okay I lied. I might a few more cool salad type dishes to share, but they involve Fall fruit. So…. I’m good, right?

But let’s back up the baking train for a moment. You see, part of the reason we all love Summer is for simplicity. Fresh meals made in one bowl or pan. Yep, done. Let’s eat,  fork or hands allowed.

Why not keep this concept going through Fall and Winter. One dish. One meal. Healthy. Nourishing. Ahhh yes, the breakfast bake. Protein, veggie/fruit, carbs, and more goodness BAKED to perfection.

Hence this Apple Sausage Breakfast Bake. A breakfast bake that looks like bread or dessert but actually can substitute for a FULL meal. And with minimal ingredients I might add.

Think of it as Dutch Apple Pancakes and a side of Maple Chicken Sausage COMBINED! Butter and Syrup included.

Except this Breakfast Bake can be made ahead of time. It can be frozen for later. It can be used for brunch, breakfast, or dinner. Yes, a breakfast bake that takes the cake. —> I know, corniness factor slipped in. Go with it.

You probably think ….”cool, but how long does this breakfast bake take to make?” Really, we all look at the time commitment first, don’t we?

Well, I know I do. I love to cook, but when it comes to baking, I want make it in an hour or less.

This Apple Sausage Breakfast bake will fit that criteria. Duh! I made my rules, I must follow.

All you need to do is combine your favorite gluten free buttermilk pancake mix (or other flavor of choice), diced apples, and then pre cooked maple chicken sausage.

The sausage is of course KEY here. Today I’m using Al Fresco Natural Breakfast Chicken Apple Sausage.

 The kiwi and I LOVE chicken apple sausage. For one,they are sweet and savory, the best of both worlds. These Chicken Apple sausages (in particular) are just made for breakfast. Hence the whole breakfast break idea. But what I also love about Al Fresco’s apple sausage is the real food ingredients. Ahhh, makes me feel so good just reading the simple ingredient list.

They casein free, gluten free, dairy free, and made with pure Vermont maple syrup and unsulphured apples.  Which makes them great for those who are intolerant to casein or have a sulphite sensitivity!

Light in calories and made with lean, skinless chicken meat. Oh and the fact that they are FULLY cooked to begin with is super duper handy, don’t you think?

Which is what makes this apple sausage breakfast bake EVEN MORE super duper easy. Oh yea people, we are combing convenience with healthy delicious WHOLESOME food!

Alright, ready to rock and roll this Fall inspired breakfast? I should *note* –> this is so easy to make PALEO. Just use your go to paleo pancake mix or flour (almond/coconut).

Cotter Crunch

Yields 8-9

Easy Apple Sausage Breakfast Bake (Gluten Free, Healthy)

15 minPrep Time

43 minCook Time

58 minTotal Time

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Ingredients

• 4 oz (about 1 cup chopped) gluten free maple or apple sausage (we use Al fresco fully cooked chicken sausage breakfast links)
• 2-3 tsp butter or non dairy butter (divided)
• 1/3 to 1/2 cup plus 1 tsp maple syrup for cooking sausage.
• 1 apple, chopped and cored
• 2 cup gluten free apple or buttermilk pancake mix (See notes for substitutions)
• 2 eggs
• 1 cup almond milk
• 2 tbsp
• 1 tsp cinnamon
• 1/4 tsp sea salt
• 1 tsp vanilla
• melted Butter and additional maple syrup for topping.
• Optional apple slices on top

Instructions

1. First brown your your sausages in a skillet with 1 tsp butter and maple syrup. If you are using fully cooked sausage then this will only take a few minutes on medium heat until they brown.
2. If you are using uncooked, then be sure to brown and check the internal temperature to reach 160F (uncooked takes about 10-12 minutes).
3. Once cooked, remove from heat and set aside.
4. Next preheat oven to 350F.
5. Chop your apple. Leave skin on if desired. Feel free to save a few thin apple slices for the top of the bake. See pictures.
6. Next chop your walnuts or whatever nut you are using.
7. Once sausage is cooled, chop it into smaller pieces to mix.
8. Place pancake mix, spices, apple, and nuts in a small bowl. In another bowl, whisk your egg, 1/3 cup maple syrup, milk, and extracts together.
9. Pour your egg mixtures in with the pancake/apple mix and then fold in your sausage.
10. Let this sit for about 5 minutes if you are using pancake mix.
11. While that is sitting, grease a 8x8 baking dish.
12. Then after 5 minutes pour the mix into the baking dish.
13. Place optional apple slices on top. Drizzle a little melted butter on top and extra cinnamon if desired.
14. Bake for 40-45 minutes or until center comes out clean.
15. Let cool for 5 minutes.
16. Slice and serve with butter/maple syrup for a breakfast bake.
17. You can also let this cool and keep for later. Just wrap with foil and store in fridge. Warm in oven when ready to serve.
18. Make a great sweet/savory breakfast bread to go as well.

Cuisine: american | Recipe Type: breakfast or casserole

Notes

If you don't have pancake mix, feel free to use a gluten free multipurpose flour or a paleo flour mix. Be sure to add in 1-2 tsp baking powder if the mix doesn't have it already in there. Baking times might need to be adjusted. Check at 30 minutes to be safe.

additional toppings You can also serve this with baked apple sliced on top of this instead baking fresh on top. Just slice apple sprinkled with cinnamon and baked on a greased baking sheet at 350F for 20 minutes. Bother topping work great!

6.6.12

http://www.cottercrunch.com/apple-sausage-breakfast-bake-gluten-free/

Nutrition per slice

Yes, this is one EPIC FALL WHOLE MEAL breakfast bake! I mean, what’s not to like? Sweet, savory, easy, protein packed, and of course…. portable.

I wasn’t lying when I said it’s like breakfast sausage and apple pancakes all wrapped up into one dish.

Booya!

Ever tried apple sausage or any other breakfast style chicken sausage? Favorite way to eat it. Do tell! mmk?

---

#Glutenfree Apple Sausage breakfast Bake! A Healthy EASY one pan breakfast! @alfrescogourmet
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---

*This Apple Sausage Breakfast Bake recipe is sponsored by my friends over at Al Fresco All Natural. Thank you for allowing me to share their healthy gluten free chicken breakfast sausage products! 

Keep up with this Al Fresco All Natural on social media. They are full of veggie inspiration!  Facebook, Twitter, Instagram, Pinterest, and YouTUBE

Cheers!

The post Easy Apple Sausage Breakfast Bake (Gluten Free) appeared first on Cotter Crunch.

Paleo Toffee made with just 5 simple ingredients, plus your favorite topping.  EASY to make with real butter, maple syrup, dark chocolate, and more. The perfect Maple Paleo Toffee treat to get you through the Holidays… okay it’s just good ANYTIME!  Healthier gluten free treats to love and share. 

Hold the phone…. I’m posting a 5 Ingredient paleo toffee recipe less than a week after tropical banana soft serve. Well, geeze. Just shows how off I am this week. Holidays that are between seasons through me off. Do I eat pumpkin? Even thought it’s 90F? Or do I keep drinkin mojito smoothies until we reach September 23rd and a crisp cool 85F? LOL! First world problems.

In all honesty, I think this is the best time to ENJOY both. End of Summer Fruit and SO close to Fall spices/flavors. You get variety and comfort at the same time. Which leads me to this 4 ingredient maple Paleo Toffee. Uh… can I just call this crack toffee? Yes, let’s go with it. It’s addicting in the best way possible. Paleo it is, sure, but I won’t lie, it’s no superfood. Just Super Delicious. Actually, come to thing of it, maple and butter and superfoods. I’ll explain my reasoning in a minute.

But first. A STORY! True story, once upon a time there was a young blog girl who grew up with 3 brothers. They often dared her to do stuff. Like eat WHOLE sticks of butter in one sitting. Ahem… that girl was me. The only problem was that after I accepted the dare and ate the stick of butter, I realized that I REALLY liked butter. In fact, I continued to eat slabs of butter with cinnamon sugar or maple syrup on top. Obviously this was without my mom knowing. In fact, I don’t think she know now. Haha, whoops. Maybe I’m really Paula Dean’s long lost daughter?  I kid. Honestly, I never had any health issues growing up. I was quite active and healthy. I guess you could say my life life motto back then was “fueled by butter!” Haha.

Point being friends, REAL butter is magical (if well tolerated). And if fact, it can be a healthy addition to the diet. Just don’t eat the whole stick in one sitting like I did. Instead focus on using it recipes or a little bit here or there for individual servings.. Also, Dairy Free Ghee, Grass-fed, or even the new coconut oil based vegan butters work wonders as well! Oh the natural healthy fats make me swoon!

Nerdy Nutrition Facts about Butter –> 

Yes I am going there. BUT… only so I can justify the 5 ingredient Paleo Toffee addiction. Cool?

1.  Butter contains healthy fat soluble vitamins. Vitamin k2 in particular. Remember my love for Vitamin K in the Brussel Sprouts recipe? Yes, it’s so needed. But Vitamin K2 does wonders for calcium metabolism.
2. Butter contains a two pretty AMAZING fatty acids. One is called butyrate and the other Conjugated Linoleic Acid (CLA). Both contain anti-inflammatory properties (source), but what I love about butryate (I may be bias) is that is can help with your digestive system by regulating proper cell growth or “balance” of good/bad cells in the lining of the gut.

Don’t worry, I won’t get any more nerdy on you. Just had to hare those two tidbits. Like I said, maybe those healthy facts justify my reasoning sticks of butter as a young child. I’m one big BUTYRATE BUTTER LOVING machine now!

Okay, now let’s discuss how 5 ingredient paleo toffee can fit in here. Um…. can you tell by the picture below?

ALL THE BUTTAH!

Today’s 5 ingredient Paleo Toffee is my ode to Butter. With a little bit of Maple, dark chocolate, chip, and coconut sugar mixed in. You diggin it?

All you need are 5 ingredients and a lot of LOVE for this paleo toffee.

Although… I won’t like. IF.. and only IF you want a topping, then this will make it a 6 ingredient Maple Paleo toffee. 5 or 6, meh. Same thing right? Does water count as an ingredient? Ugh, you get my point. Still, butter is INVOLVED. YEA!

Personally, I liked adding a little coconut sugar and crushed almond on top. For Crunch factor. Hello, my blog is Cotter Crunch. You can quote me on that. Obviously, you don’t have to add any topping. I will leave that up to you.

So what does it take to make this paleo toffee? Mmmm… just 15 minutes and then bam, in the fridge it goes.

One tip –> to perfect the chewy toffee texture, I highly recommend using a candy thermometer or a thermometer that reaches 330- 350F.

Let’s get to it. You’re gonna love these! Super easy and great for holidays!

Cotter Crunch

Yields 15- 18 pieces

EASY Maple Paleo Toffee

Paleo Toffee made with 5 ingredients plus your favorite topping! Real butter, maple syrup, dark chocolate, etc. Healthier Paleo Toffee that's easy to make!

2 hrPrep Time

15 minCook Time

2 hr, 15 Total Time

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Ingredients

• 1 cup butter (8oz) softened - ( We use Kerry Gold)
• 1/3 cup maple syrup
• 3/4 cup coconut sugar (see notes for alternative)
• 1/4 cup water
• 1/3 cup dark chocolate chips (Enjoy life Vegan/GF brand)
• Optional toppings or add-ins if desired - crushed nuts, cinnamon, vanilla, etc.
• TOOLS
• Baking pan
• Parchment paper
• Small sauce pan

Instructions

1. First make sure your butter is softened somewhat. This speeds up process.
2. In a medium pot, combine your butter, sugar, maple syrup, and water.
3. Mix on stove top on medium heat until sugar is dissolved into butter.
4. Then place on medium high until you reach a boil. Don't boil too high too long otherwise your sugar will burn.
5. Reduce to medium or at 285F, somewhat of a soft boil.
6. Continue to cook, whisking constantly, about 10-15 minutes. Be careful to watch the pot so the butter doesn't overflow. If it starts too, just lift pot with pot holder for a second then place back down.
7. The liquid boil will be nice darker amber color once done.
8. Carefully pour the hot mixture onto a baking tray lined with parchment paper. Spread it around evenly.
9. Pour your dark chocolate chips on top.
10. The chocolate will start to melt with mixture. Spread the melted dark chocolate around evenly with spatula.
11. Add any other topping you'd like. Crushed nuts, salt, cinnamon, vanilla, etc. Spread it around the pan as well.
12. Place in fridge for 2 hrs.
13. Once hardened, remove from fridge and cut into bark.
14. I like to add a little coconut sugar on top to make it more "sticky." This is optional.
15. Store in air tight container or ziplock bag.
16. I keep mine in fridge to last longer but room temperature is fine as well.

Cuisine: american | Recipe Type: dessert

Notes

If you don't have a thermometer, just be sure to continue whisking at soft boil for at least 10-12 minutes.

This is a good "base" toffee. You can add in vanilla extracts, spices, nuts, cranberries, and more!

be careful when cooking, you don't want butter/sugar mixture to boil over. It's very HOT when you pour into baking sheet so do so gently.

subs You can use brown sugar or raw sugar in place of coconut sugar but it will not be paleo.

6.6.12

http://www.cottercrunch.com/5-ingredient-paleo-toffee/

Nutrition Per Piece with Nuts on top:

Handy Kitchen Tools for the Toffee Making

p.s.if you want STICKY toffee, just drizzle with a little extra maple syrup or coconut sugar. Oh so bad yet so good, right?

Confess.. did you love butter as much as I did growing up? Are you ready for so all the holiday shenanigans and treats? 

If you are, make it PALEO TOFFEE!! mm k?

Maple Flavored #Paleo Toffee made with just a few ingredients. Healthier and EASY to make!  
Click To Tweet

Cheers, 

KEEP ME POSTED ON YOU! LET’S STAY CONNECTED. SO VIA FACEBOOK, INSTAGRAM, PINTEREST, AND TWITTER.

The post 5 Ingredient Maple Paleo Toffee appeared first on Cotter Crunch.

Spiralized Apple “kimchi” salad with Garlic Beef! This Asian inspired spiralized apple salad makes a quick and healthy kimchi substitute. Red and Green Apple noodles combined in a spicy dressing with garlic beef. An easy Paleo power bowl meal ready in 20 minutes! 

If zucchini noodles are called zoodles, does that mean spiralized apple noodles are called Apoodles? And there’s my corny cotter intro. Ha! Yes, Friday brain in full effect. But in all seriousness friends, I come to you today with a bowl of apple “kimchi” salad goodness.  A protein packed good for the gut spiralized apple salad of sorts that will help you end the weekend on a healthy note. Because, let’s face it, I might have stuffed you with all sorts of baked apple goodness and buttery toffee post holiday. I know, it’s sacrilegious of me, hence why today we need nurture our bodies a little more. Capeesh?

Also, I am still obsessed with my spiralizer, so… we’re gonna HONE in on that some more.

Ahh… ohhh… so pretty. Love love spiralized apples and power bowls of FLAVAH!!

Okay okay, backing it up here a bit.

Let’s talk Kimchi. Kimchi is a prebiotic rich fermented Korean slaw/salad. It’s one UNREAL HEALTHY food ya’ll! Made with a mix of garlic, salt, vinegar, chile peppers or sauce, and then either Daikon or Napa cabbage (other fruit/vegetable combination are welcomed too). Traditional Kimchi is loaded vitamins and it’s fiber fermentation feeds that “healthy bacteria” called lactobacilli. Hence the PREBIOTIC talk.

Here’s where I deceive you, just a bit. This spiralized apple “kimchi” salad is not actually traditional fermented kimchi. It’s basically a tangy QUICK Kimchi version served with tasty garlicky beef. Garlicky meats pair so great with spicy salads! The apple salad part is basically tossed in an Asian Kimchi flavored dressing. And that flavoring is what totally MAKES this a POWER BOWL! Spicy, tangy, sweet, and protein packed!

Now here’s where I make it up to. The deceiving part that is. I do have an EASY kimchi recipe coming your way, soon, promise. The REAL DEAL! But I wanted you to be able to a “faux” version of a traditional recipe, just in case you are short on time but still want the flavor and health perks.

Okay yes, my cheat sheet “Kimchi” salad with spiralized apple may not be as powerful of prebiotic, but it still is nourishing. How so? Well, apples are loaded with quercetin (remember I talked about quercetin in that grape smoothie post? Go check it!). Quercetin helps the body fight free radicals and prevent inflammation in the body. I You know, the free radical and inflammation caused by eating too much junk food, over training, high sun exposure, drinking too much, travel, etc. Oh ya, those free radicals. Overall, apples contain some pretty POTENT anti-inflammatory properties.

You know where I’m going with this, don’t you?

This spiralized apple “kimchi” salad with garlic beef is the perfect RESET PALEO POWER BOWL! The healthy way to end this crazy “off” week. And boy do I need it. After a holiday weekend, a few extra  treats (because I was excited to eat real food again), and a few extra glass of wine, it’s time to chow down on bowl of power SUPER foods.

Cotter Crunch

Yields 2

QUICK Spiralized Apple “Kimchi” Salad with Garlic Beef (Paleo)

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

For the Spiralized Apple "Kimchi" Salad
• 2 apples (green and/or red). One of each is best combo!
• 1 shallot (can use 1/4 cup red onion or green onion as substitute)
• 1 tbsp hot mustard (asian) or a spicy mustard of choice
• 1 tbsp chili sauce (ex chili paste or Sriracha)
• pinch of paprika
• 1/4 tsp sea salt
• 1 tbsp rice vinegar
• 1-2 tsp fresh grated ginger or 1/4 to 1/2 tsp ground ginger
• black pepper to taste
For the Garlic Beef
• 6 - 8 oz organic lean ground beef
• 1 tsp avocado or sesame oil (olive oil is fine)
• 2 tsp minced garlic
• 1 tsp tamari sauce (Gluten Free)
• 1/2 tbsp to1 tbsp sesame seeds for topping
• Romain lettuce or Leafy green to place Beef in (optional)

Instructions

1. First spiralize your apples or finely slice julienne style. It's best to use a green and red to even out tartness with taste. But any apple will do if you don't have one of each.
2. Next peel and slice your shallot.
3. Place in small mixing bowl.
4. Then add in your mustard, seasoning, chili sauce, vinegar, and lastly the ginger. Fresh always taste better but ground works fine too.
5. Toss salad all together.
6. Place in fridge while you cook beef.
for the beef
7. Place oil in frying pan.
8. Add in your thawed ground beef, garlic, and tamari.
9. Mix all together.
10. Fry on medium heat for about 7-10 minutes or until meat crumbles are thoroughly cooked and browned.
11. Remove from heat, strain excess fat/grease if desired.
make the bowl
12. divide the apple salad into two bowls.
13. Place a romain or green leaf on one side of the bowl for the beef.
14. Divide the beef into the two bowls and place in the romain leaf, next to the Spiralized Kimichi Salad. The romain lettuce just helps keep the juices from the meat contained.
15. Top beef with pepper and sesame seed.
16. Scoop up apple salad with beef and enjoy! Or mix all together in bowl before eating.
17. Makes 2 bowls.

Cuisine: asian american | Recipe Type: salad/bowls

Notes

You don't need to use the spiralizer, it works well shredded too. Keep the peel on for much crunch.

Don't want beef? Try with chicken, tofu, tempeh, etc.

6.6.12

http://www.cottercrunch.com/spiralized-apple-kimchi-salad-with-beef/

Nutrition Per POWER Bowl 

Oh wow, love that Iron and Vitamin B12 this dish packs in. Hey, while you’re at it, might as well follow up that bowl with extra Vitamin C, maybe in the form of Paleo/Vegan Soft serve? DO IT!

Life’s too short to NOT enjoy good food, but we must make sure how to reset and POWER UP after, yes?  Life’s also too short to run on empty. Filler’ up.

Let’s start with oh so pretty spiralized apple noodles, tangy “kimchi” style salad, and Iron rich Garlicky beef…. ALL IN ONE BOWL!

Sorry, my run on sentences are going to stay. I get excited!

An EASY #Paleo meal ready in 20 minutes! Spiralized Apple “kimchi” salad with Garlic Beef!
Click To Tweet

More Apple Salad recipes 

Sweet Potato Noodles Apple Salad

Carrot Beet and Apple Salad

What your go-to POWER BOWL? Ever spiralized apples before? 

Mwah!

p.s

I totally owe an update on us Cotter. But just know, things are improving. I’d really like to think my season of self investment is paying off. Mentally, physically, emotionally, etc. Cheers to that ya’ll!

The post Spiralized Apple “Kimchi” Salad with Garlic Beef (Paleo) appeared first on Cotter Crunch.

Aquafaba is the new trend in Vegan baking and Egg Free baking. It’s easy, healthy, and versatile! You can whip it up to use in place of egg whites, or just use the juice (Chickpea brine) for whole egg baking. Learn how to make Aquafaba with just a can of chickpeas in this video tutorial.

Aqua WHAAAAAAAAAAT? Haha. I know, strange word. But what let’s discuss this. Ok? What is Aquafaba?Aquafaba is the water you drain off of a can of chickpeas.  And how do you use aquafaba?

Well, glad you asked.

 You see, this is just a quick “popping in” post to show you another EASY tutorial. Why is it important to show you how to make Aquafaba? Because I said so! Kidding. But really, baking season is upon us and I have a lot of egg free/vegan friends that love baking but have a hard time with egg replacers. Yes, it’ is possible to make vegan cake and vegan brownies without egg, but sometimes you need egg white or more for certain recipes. Hence the Aquafaba tutorial. And thanks to a lovely vegan reader (Beth) for showing me this AMAZING vegan egg white replacer. It’s cheap, healthy, and easy!

All you need a can of chickpeas, a stand mixer or hand mixer, and patience. Haha! Actually, Making Aquafaba whipped “egg whites” only takes like 10 minutes. Then you get this nice fluffy peaks! YAY!

Here’s how. Watch and be easily amused.

Cotter Crunch

How to Make Aquafaba for Vegan and Egg-Free Baking {Video Tutorial}

Learn How to make Aquafaba for Vegan/Egg Free Baking in this Video Tutorial! Great for the holidays coming up ya’ll!

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Ingredients

• 10oz Can of Garbanzo beans/chickpeas and strain the liquid
• hand or stand mixer
• optional 1/4 tsp cream of tartar

Instructions

1. Grab a Can of Garbanzo beans/chickpeas and strain the liquid
2. Place aquafaba in mixer. Place on medium to medium high
3. Blend but BE PATIENT. It takes a little while to whip up. Keep it going for about 10 minutes.
4. It will start to get fluffy! See those peaks in video
5. You can store just like egg white in fridge or freezer. Store in freezer in ice cubes trays to last longer.
6. It's recommended you add 1/4 cream of tartar for if you are adding to oil/fats.
7. Use it in place of eggs or egg whites in baking.

Recipe Type: Recipe Tutorial - Baking

Notes

You can use a hand mixer as well. Takes around 10-15 minutes at medium high speed. Keep holding it and moving it around.

6.6.12

http://www.cottercrunch.com/how-to-make-aquafaba-video-tutorial/

Stay tuned later in the week. I’ll have a Mocha Vegan Macaroon Video using Aquafaba and my magic shell dark chocolate sauce. Oh me oh my!

Can you hang till then? Cool!

 Some tips:

1. In general, 3 tbsp of aquafaba is equivalent to one egg. 1 Tbsp. for one yolk, 2 Tbsp. for one white, and 3 Tbsp. for one whole egg. That being said, the aquafaba needs to be the right consistency.
   •  About the same consistency as egg whites. When using aquafaba from a can of beans (which I did) and it seems very watery, you can reduce it on the stove by 25% or 33% to get a slightly thicker consistency.
   • The thicker the “goop” the better it is to whip! But you don’t want it like a gelatin or too solid.
2. You can just use the juice (aka chickpea brine) for whole egg/egg yolk recipes. Such as mayo, sauces, and some other baked good. You might need to reduce the juice to thicken first.
   • How to reduce aquafaba ” You can do this buy simmering it over medium/low heat until it reduces slightly in volume.” (source)
3. You can freeze aquafaba or store in fridge. Just like egg whites (not fluffed yet). Keep in fridge for a few days only. Freeze in ice trays if wanting to keep awhile.
4. If adding to more oil or fats, it’s best to add a buffer that’s not a lemon juice. Cream of tartar is a great addition.

Friends, you can make macaroons, cakes, meringue, and more! But warning, NOT ALL EGG WHITE recipes work with this substitute . It’s definitely trial and error. It just takes some tweaking. So far I’ve used Aquafaba in Coconut Macaroons (which I will post later this week), cookies (with just the juice), and quick bread. They’ve tasted great. The consistency is not as fluffy as using egg or egg white, but it definitely binds well. If you have tried aquafaba, let me know! Would love more recipes.

In the meantime, you can check out all the Aquafaba facts and information on AQUAFABA.COM site. It really helps answer all your questions. Plus they have a hit or miss FB for aquafaba! Haha. Love it.

Also, here are 13 AMAZING things you can do Aquafaba. Ohhhh … i’m tempted to make all!

Try it out! See if you can make aquafaba and replace it in baking. YAY! ‘

Cheers!

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The post How to Make Aquafaba for Vegan Baking {Video} appeared first on Cotter Crunch.

Southwest Black Beans Polenta Casserole! A wholesome gluten free vegetarian casserole made with Southwest black beans, polenta, roasted peppers, and more. Super easy to make ahead, healthy, and feeds a crowd! 

Mondays are for meant for meatless casseroles. Who’s with me? Okay, maybe not always. But when I first started this blog, ummm, way to long ago (7 + years), I posted a lot of vegetarian (meatless) “Tex Mex” one pot meals. Even on NON MONDAYS! Gasp! These meals usually consisted of veggies, Southwest Black Beans, eggs, and either rice or polenta. In fact, black beans were a BIG staple in our house along with polenta. Hey, we were newly weds, broke, and l was trying to fuel my husband for his Triathlon career. Cheap HEALTHY gluten free food was a must! Plus My Kiwi husband had never really eaten Southwest Black Beans before, let alone polenta.  He grew up with beans on toast with baked navy beans, not black beans. And beans with ketchup. Yes, I said ketchup. Although I’d probably eat that any day too. Haha, I’m a ketchup hoarder. Anyway, I digress.

The other reason I made a ton of black beans and polenta dishes were because I could feed many people or make a mass amount of food at one time. James often had training buddies come over and those guys could go to town on food post long ride, etc. Like WHOA! Having those two staples around, plus some protein was HUGE life saver!

Polenta (aka corn grits) can be used in sweet or savory dishes. We use Bob Redmill’s Organic NON GMO Polenta. It cooks fast on the stove or rice cooker (my preferred method), and its a great “binder”  or base in casseroles, scrambles, soups, etc. Very economical. Same with black beans. If you can tolerate them well, they are a great addition to any dish. They pump of the fiber and protein. Plus soaking black beans for 12 hrs or more before cooking can greatly reduce the phytic acid. Which means better nutrient absorption. Either way, beans can be enjoyed in a gluten free diet if well tolerated.  Thankfully, these days, we are enjoying black beans and lentils again in moderation. And this vegetarian Southwest Black Beans Polenta Casserole was the perfect way to enjoy gluten free grains and legumes (I may be bias).

Okay, so now you might be thinking. Um… so what are “Southwest black beans” anyway?

Oh ya, did I not mention that? Haha. Southwest black beans just means I seasoned them with Southwest spices and mixed them with Southwest veggies. Have I said southwest enough yet? You get my point.

Cumin, garlic, chili pepper, roasted hatch green chiles (or other roasted Mexican pepper works too), onion, avocado, and a pinch of cayenne. Yep, those spices, those veggies.

Combine that with your black beans, cooked polenta, and egg.

Then shove it all in the oven with some cheesy goodness on top (your choice).

Now you’ve got yourself one EPIC southwest Black Beans Polenta Casserole. A gluten free and vegetarian dream!

Cotter Crunch

Yields 6-8

Southwest Black Beans Polenta Casserole {Vegetarian, Gluten Free}

10 minPrep Time

35 minCook Time

45 minTotal Time

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Ingredients

• 3 1/2 cups cooked non gmo polenta (see notes for cooking instructions if needed)
• 1 tbsp butter or olive oil
• 1 tsp minced garlic (1 clove)
• 1/2 tsp sea salt divided
• 1/2 tsp chili powder
• 2-3 tbsp coconut flour or other gluten free flour of choice
• 2 eggs
• 15 oz (around 3 cups) organic cooked black beans (canned works if not soaking or making from scratch)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne
• 1/2 tsp black pepper
• 3/4 c to 1 cup roasted bell peppers (canned fire roasted tomatoes (drained), or canned green chiles also work). I used 4-6 roasted hatch green chile peppers.
• 1/4 cup chopped onion
• 4 oz shredded natural cheese (Monterey jack, parmesan, etc)
• 1 green onion or cilantro to garnish - chopped
• Avocado slices on top
• Optional red pepper flakes

Instructions

1. Preheat oven to 350F.
2. In a large bowl place your cooked polenta (see notes for cooking), garlic, salt, chili powder, 1/4 tsp sea salt, 2 eggs, and coconut flour. Mix thoroughly.
3. Next oil or grease a 9x13 casserole dish.
4. Place polenta at the bottom of dish and pack it evenly into the sides. It should make a nice bottom layer for the casserole.
5. Layer your chile peppers (drained if using canned) on top of your polenta. Spread it out evenly.
6. Next drain and rinse your black beans.
7. Place in a bowl. Add your cumin, garlic, the other 1/4 tsp salt, pepper, cayenne, and onion. Toss all together.
8. Layer your black beans on top of your chile peppers.
9. Finally add your cheese evenly on top of beans. Feel free to add more than 4oz if desired.
10. Place casserole dish in oven middle row for 30 minutes.
11. Cover and bake an additional 5 minutes.
12. Broil last minute if you want crispy edges and cheese.
13. Remove from oven.
14. Add any additional seasoning if desired. Salt, pepper, red pepper flakes.
15. Garnish with green onion or cilantro (1/2 cup or more).
16. Add avocado slices before serving.

Cuisine: tex mex | Recipe Type: main/casserole

Notes

For cooking polenta, bring 3 1/2 c to 4 cups broth to a boil. Slowly add in 1 1/4 cup polenta, whisking while adding it to pot so it doesn't clump. Reduce and cover for 20 minutes until liquid is absorbed. Add salt/pepper to taste. Stir in butter/olive oil if desired.

notes on texture When using this in the casserole, you want it more thick, not creamy. Almost like steel cut oats texture.

Notes I cooked mine with less broth to make it thicker. This was great for the base of the casserole

Tips for different ways to cook polenta

You can also just buy the precooked polenta at stores.

6.6.12

http://www.cottercrunch.com/southwest-black-beans-polenta-casserole/

Nutrition per Piece 

Friends, this is a “Cotter” staple recipe. Really. We use it when making pot luck dishes, serving family, guests, etc. You can make it ahead of time, freeze it, use it as dinner, brinner, brunch, whatever.

See, VERSATILE! And FEEDS a CROWD!!! Meatless MADNESS! haha.

Oh and speaking of versatile, serious eats has some more tasty ways to cook polenta! Check it out.

Sometimes these oldie but goodie recipes remind me just how far we’ve come. We spent years living off beans and rice and eggs. I can’t complain though, it made me expand my way of creating meals. Just as gluten free eating did. A challenge that brought a lot of good and brought me to this “food blog” career! I’m forever thankful for that.

A Tasty #Meatless Meal! Southwest black beans Polenta Casserole. YUM! #glutenfree #healthy!
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And there we have it, ending on a corny Cotter moment as well. Le sigh…..

What’s your favorite casserole dish?

Ever tried southwest black beans before. Toot toot!

Cheers!

P.S

Here’s proof, ohhh and here’s that oldie southwest recipe. Check out my awesome lighting and styling (that’s sarcasm).

The post Easy Southwest Black Beans Polenta Casserole {Vegetarian} appeared first on Cotter Crunch.

Vegan Macaroons made EASY and QUICK! These Mocha Coconut Vegan Macaroons “coco-roons” are flavored with dark chocolate, espresso, and bourbon vanilla.  A healthy cookie that you will love! Made with a few simple ingredients and are gluten free! Video Tutorial to show just how easy it is to make. 

Ok friends, I’m a little too excited for or this recipe. Coconut Mocha vegan macaroons. They were my new science project. It tasted yummy gluten-free vegan macaroons science project. You see, you might’ve noticed that I posted the aquafaba to tutorial last weekend. If you didn’t, I highly recommend you check it out. It’s pretty nifty.

That being said, once I started using Aquafaba, I couldn’t stop. They were so much I wanted to check out. Baking season is upon us, and I couldn’t wait to see if this egg white replacer would really work in certain recipes… hence the vegan macaroons and all that fluffy chickpea jazz.

I have a lot of friends, and readers, but have a certain allergies or are on elimination diets. Heck, I’m the same way. Sometimes I have to back off certain foods for a while and other times I’m A-OK. I think this is true for everybody. It really depends on our own unique needs, am I right?

Speaking of unique needs, vegan macaroons with chocolate and espresso. It is a need. It is a must need. And it is so easy. I just love it. But don’t confuse these mocha vegan macaroons with the french macaroons. The coconut macaroon (with two oo‘s) is composed of egg whites, sugar, and dried coconut, and sometimes dipped in chocolate. Although I personally think that “sometimes” should be ALL THE TIME. The french macaroon are almond flour and coconut cookie sandwiches. I haven’t mastered those yet. One vegan cookie at time here, mm k? Plus I ain’t that fancy yet y’all!

OK so back to my Aquafaba story. This was my second time experimenting with it and I really loved the outcome. All you need is about a cup of the aquafaba (whipped) then gently mix it with your coconut flakes, organic coconut palm sugar, extracts, and a little bit of maple syrup. I used Better Body Foods Coconut sugar with their Madagascar Bourbon vanilla. Oh my heavens that is such a good combo. It’s nutty and delicious. Organic Coconut sugar a unrefined brown sugar with a deep caramel flavor (but vegan caramel of course). It’s produced from the sap of cut flower buds of the coconut palm.

Madagascar Bourbon vanilla (cultivated on the Isle of Bourbon in Madagascar) is also a great vegan cooking extract to use rich desserts.  Madagascar vanilla beans is made with highest quality and plump moist vanilla beans. Yes I said plump and beans in the same sentence. But stay with me here…

Now you’re going to  combine that with melted dark chocolate or my magic shell and espresso. Like for reals, These vegan macaroons taste like a a toasted coconut dark chocolate vanilla latte. Did those exist yet? Because Starbucks should really get on the ball with that if so. But we will stick with mocha for the time being.

Anyway, after making a batch or two, it was Time to test out the coconut macaroon on my coconut macaroon loving mother. She is the queen of macaroons. Yep, her favorite. I was hoping she would give the thumbs up. And that she did. I didn’t even tell her that they were were vegan macaroons.

Do I get bonus points for trickery? Ha ha. Maybe.

But I’ll show you just how NOT tricky this recipe is. Mmm k?

Cotter Crunch

Yields 12-16 cookies depending on cookie scooper size

EASY Coconut Mocha Vegan Macaroons {Video Tutorial}

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

• 1 cup or more aquafaba from my recipe tutorial This is basically just chickpea brine that's whipped. see notes of alternative
• ½ tsp Madagascar bourbon vanilla
• 1/4 tsp almond extract
• 1/2 cup coconut sugar
• 1/3 cup maple syrup
• 2 cups unsweetened shredded coconut
• 2 tbsp ground espresso or coffee (regular or instant)
• Pinch of salt
topping
• Dark chocolate (vegan)
• Or use my vegan/paleo Magic Shell Recipe (see notes)

Instructions

1. Preheat the oven to 325F
2. In a large bowl, mix the aquafaba peaks and vanilla together
3. Add the coconut and sugar to the aquafaba mixture and stir until all the coconut is evenly coated.
4. Pack the macaroon mixture into a cookie scoop to form dome shapes.
5. Place the macaroons on a cookie sheet that has been lined with parchment
6. Bake for 20 minutes until they start to brown slightly.
7. Remove and Allow them to cool.
8. Once the macaroons have cooled, make the chocolate topping.
9. Melt baking dark chocolate and drizzle or dip on your macaroons. You also use my vegan chocolate magic shell recipe
10. Place them on parchment to cool completely before eating.
11. Store in the fridge.

Recipe Type: dessert

Notes

Dark Chocolate Magic Shell Recipe for topping.

You can try using agave nectar but it might not be as thick to hold macaroon together as maple syrup.

It's best to use a cookie scooper to pack the coconut mix in then place on baking sheet.

aquafaba alternative If you are paleo, 2-3 egg whites whipped works great. IF you are vegan and don't want to use aquafaba, you can try adding 1 -2 tbsp of a pea protein or another egg replacer.

I've also heard that you can use Agar Powder - For each egg white, dissolve 1 tbsp plain agar powder in 1 tbsp water. Whip, chill and whip again.

6.6.12

http://www.cottercrunch.com/coocnut-mocha-vegan-macaroons-video/

NUTRITION  FACTS: 

Well, I wish I knew the calories for the aquafaba, but either way these vegan macaroons are light and healthy! Estimated around 80-100 calories each. 

All right guys, here’s another little tutorial to motivate you to make these easy vegan macaroons. Honestly, go grab make some aquafaba, grab some coconut, coconut sugar, vanilla, and let’s test out more vegan goodness!

P.S These macaroons will be an EASY vegan “cookie” for the Holidays. You know when you have a ton of people over with so many different allergies and you want accommodate them all?  Yep that’s me… Food allergy people pleaser. Maybe I should start a blog like that.

Signing off because I’m thinking way too much now.

Ever made macaroons or macarons??? 

Super EASY Coconut Mocha #Vegan Macaroons!  A #healthy cookie that you will love! @betterbodyfoods
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This mocha Vegan Macaroon recipe is sponsored by my Better Body Foods Friends! Thankful they supply us with such healthy gluten free and organic products.

Keep up with the Better Body Foods on social media. They are full of recipe inspiration!  Facebook, Twitter, Instagram, Pinterest

The post Easy Coconut Mocha Vegan Macaroons {Video} appeared first on Cotter Crunch.

Chicken PHO made with a blended spicy broth! This gluten free Almond chicken PHO is easy to make, dairy free, healthy, and delicious. A blended chili pepper almond sauce is mixed in with the PHO broth to make this soup extra flavorful! A homemade PHO recipe that warms the body and soul. 

Chicken PHO! Oh how I love thee. The spicier the better. The more jammed back in the bowl, the better. The more you can slurp on those gluten free rice noodles, the better. Basically, slurp, sweat, enjoy, repeat. Haha! And now that the weather has turned a whole 5 degrees cooler, I am busting out the soup recipes! All kinds. Gluten free blender soups, vegan soups, paleo chili, and more. I get excited ya’ll!

But PHO is THE BEST! I last made PHO with shrimp and it did not disappoint. This time around my husband suggested I make Chicken PHO (we love spicy chicken) using a meatier broth.  His words, not mine. Meatier broth? What does that mean?

Then he went on to reply, it means SPICIER, CREAMY, and all that goodness. Kinda like a Thai Coconut soup (Tom Yum). It’s spicy, creamy, and a little nutty. Two totally different soups, both equally amazing with a high heat sweat factor.

Okay, I get it. But you don’t really want to mess with PHO too much. Especially Chicken Pho. There’s a certain way to really make it and it does not involve coconut. That being said, I put my Cotter Creations thinking cap. How can I make a gluten free Chicken Pho spicy and creamy? Oh ya…. BLEND UP and EPIC SAUCE.

I give you Spicy (and creamy) Almond Sauce. It’s a blended Spicy Almond sauce with just almond butter, chili sauce, spices, garlic, broth, and more. It’s turns up that heat factor and creates one silky smooth chicken PHO broth.

Feel free to add more chili sauce to spice it up even more… if you so dare!

After blending it turns into a firey orange red sauce. That’s what you will then stir in with the veggies and broth before adding your noodles. Although, I pretty sure this sauce would be EPIC in other soups too, maybe even a crock pot shrimp recipe. Just sayin…

So, come with me and let’s BUST a move with some spicy almond sauce in this super handy Vitamix Professional Series 750 Blender ya’ll! Keep reading cause you’re gonna love this use of the Vitamix. Plus there’s a super awesome GIVEAWAY at the end. Just sayin….

What I love about the Vitamix is that it can prepare hot soups, pastes, sauces, or broths that are ready to serve in less that 10 minutes. All you have to do is run it for a few minutes to create piping hot soup or sauce. Yep, simply from friction. This is why I didn’t really have to reheat my broth once the spicy almond sauce/pasted was added to the Chicken PHO broth. It was already warm and ready to go. Just a simple mix then serve.

See.

Just gather up your rice noodles, cooked chicken, and pour that hot and spicy almond broth on top. Then garnish with cilantro, veggies (I used mung beans), and extra sliced pepper.

Plus…. IT’S RIDICULOUSLY EASY! Like PHO sure! Haha, see what I did there?

Okay, let’s get to the Chicken PHO recipe to prove it!

Cotter Crunch

Yields 3-4

Spicy Almond Chicken PHO {Gluten Free}

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

For the Cooking the Broth and PHO bowl
• 4 cup vegetable or chicken broth (divided)
• 2/3 cup sliced onion
• 1 cup sliced mushroom or eggplant
• 6 oz thin sliced chicken (cooked)
• 1/2 tsp minced garlic
• 2 tbsp fish sauce
• 1 tbsp GF tamari or soy sauce
• 1 tsp fresh grated ginger or 1/2 ground ginger
• dash of black pepper
• 1 star of anise or 1/2 tsp seeds (optional). Can also use 1/4 tsp cardamon if you don’t like anise.
• 4 oz (200grams) gluten free rice noodles
Spicy almond paste/sauce
• 1/3 cup creamy almond butter
• 1/2 cup broth
• 3 garlic cloves, peeled
• dash of cayenne
• 1/3 cup chili paste or Sriracha sauce
Toppings
• 2 peppers - sliced (mild green or hot red)
• mung beans
• cilantro
• red pepper flakes (optional)
• black pepper

Instructions

For the Broth
1. Place 2 1/2 cups of broth and the rest of your ingredients from the broth ingredient list (minus the chicken and noodles) in stock pot and simmer for 20 minutes. If chicken isn’t cooked, be sure to cook while this is simmering. See notes for cooking.
2. Next, make your spicy almond sauce.
3. Place 1/3 cup creamy almond butter, 1/2 cup broth ,3 garlic cloves (peeled), dash of cayenne or paprika, and 1/3 cup chili paste or sriracha sauce in a blender (Vitamix). Blend all together until smooth.
4. Add spicy almond sauce to your vegetable stock and gently mix together. Then add in your cooked chicken and 1 more cup of broth.
5. Simmer low for 5 minutes just to keep warm, stirring occasionally.
6. While simmering, in another pot bring Rice noodles (200 grams)- Bring to a boil for 2 minutes, stirring. Strain and rinse quickly before serving. (If making noodles ahead of time, set aside after cooking but don’t let dry out. rinse with cold water then zap in microwave to warm).
7. Place handful of rice noodles in each bowl (around 50 gram, 1/3 cup or more). Add spicy stock/veggies mix broth on top of each bowl until each are covered.
8. Garnish each bowl with cilantro, mungbeans, and red pepper slices.
9. Enjoy!

Cuisine: asian | Recipe Type: soup

Notes

Feel free to use different noodles. Mung beans noodles just need to be soaked or even zucchini noodles would work.

Can't eat almonds? Try using sunflower seed butter or tahini.

The sauce is great with so many things!

for cooking chicken Place 6oz chicken breast or two 3oz skinless chicken breast (thawed) in skillet with 1 tbsp oil, dash of salt or garlic salt, and pepper. Cook on medium to medium high, flipping once, for about 10 -15 minutes or until no longer pink in the middle. Slice once cooled.

6.6.12

http://www.cottercrunch.com/spicy-almond-chicken-pho-recipe/

Nutrition per Bowl:

Notes -> please use lower sodium broth and tamari/gluten free soy sauce if you want to reduce sodium intake. This nutrition is based on regular broth and GF soy sauce.

Blending the almond paste beforehand then mixing in it gives this Chicken PHO a bit of a “flare,” don’t you think?

Speaking of Flare! Here’s where the fireworks go off. We’re celebrating the start of soup season with this 1 Professional Series 750 . Ain’t she pretty? Pretty sure I use this Vitamix 3x a day. No lie. Anyway, I digress.. where was I? Oh yes, SOUP CREW and GIVEAWAY!

Yes, I’ve teamed with a SUPER SOUP crew (Taylor from Food Faith Fitness, Gerry from Foodness Gracious, Krista from Joyful Healthy Eats, and Vitamix) for this Chicken PHO recipe and giveaway.  We have all made a Vitamix blender soup recipe that will ROCK you socks off. Together, we are giving away the new Pro Series 750 Blender so you can celebrate soup season too. Corny, yes, but oh so true!

Here’s how to enter.

a Rafflecopter giveaway

Be sure to check out Taylor’s Vegan Coconut Curry Sweet Potato soup, Gerry’s Roasted Eggplant Soup with Feta and Portobello Mushrooms, and Krista’s Corn Chowder with Shrimp and Corn Relish Go enter on 4 blogs to up your chances. Heck, that’s what I would do!

And if you make my spicy almond chicken PHO, I will gladly bring my extra large noodle bowl over to dine with you. That’s do-able, right?

This Spicy Almond Chicken PHO recipe is sponsored by my Vitamix Friends! Thankful they supply us with such quality product and the chance to giveaway a kitchen NECESSITY! 

Keep up with the Vitamix on social media. They are full of recipe inspiration!  Facebook, Twitter, Instagram, Pinterest, YouTube

A must make! #Glutenfree Almond Chicken PHO with a blended spicy broth! @vitamix…
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Okay ya’ll, what soup would you blend up first? Are you Chicken PHO fan?

I am .. .PHO SURE! haha.

Cheers!

The post Spicy Almond Chicken PHO {Gluten Free} appeared first on Cotter Crunch.