Included in my box of organics last week was a package of portobello mushrooms. I looked online to get some ideas for a different way of cooking them and found this recipe by A Cozy Kitchen. Of course I made some changes to it to fit my eating style and here’s what I came up with….
1/2 cup almond meal
1/8 teaspoon garlic powder
1/8 teaspoon oregano
Salt and pepper
2 large beaten eggs
2-3 large portobello mushrooms
One a plate mix all dry ingredients together. Preheat oven to 400 and line a banking sheet with parchment paper. In a small bowl beat the two eggs.
Clean mushrooms and remove stems. Cut each one into 1/8 inch slices.
One by one, dip the portobello in the eggs and the almond meal mixture. Make sure to coat the mushrooms thoroughly. Place them on baking sheet and bake for 10-15 minutes. Flip the mushrooms halfway and checking them after 10 mins.
I had a few extra apples and before they went bad I decided to cook something with them. Of course, having a sweet tooth I opted to try out a new dessert. It was easy to make and delicious! I got this recipe from Elena’s Pantry who never disappoints me with her dessert recipes.
2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
⅓ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
5 medium apples, peeled, sliced, then chopped in half width-wise
1. Combine almond flour, salt, cinnamon and nutmeg
2. In a smaller bowl, combine oil, agave and vanilla
3. Stir wet ingredients into dry
4. Place apples in dish
5. Cover apples with topping
6. Cover and bake at 350° for 50 minutes on low rack
7. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp
8. Serve warm
I made the mistake of forgetting to cover them in the first 30 minutes of baking. Luckily, the dessert still came out great just a little crispier. 😉
Found this yummy recipe online and I just could not resist. The good news: it’s made with almond meal so there are no processed carbs! Give it a try, it was very easy to follow.
2 cups almond flour
1/4 cup flax-seed meal
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
2/3 cup chopped nuts (I left this out)
4 really ripe bananas (mashed well)
2 tbsp raw honey
1 tsp vanilla extract
1. Preheat oven to 375 degrees F.
2. Sift the dry ingredients together in a large bowl.
3. In a separate bowl, add the mashed bananas, eggs, honey, and vanilla and mix well.
4. Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined.
5. Fill greased muffin tins, baking cups, mini-loaf pans or big loaf pans about 3/4 full. Bake muffins for 23-25 minutes and loaves for 30 minutes, or until a toothpick inserted in the center comes out clean.
I enjoy a piece every morning with a cup of green tea! YUM!
I have made this recipe a little cleaner by replacing honey for 1/4 tsp of stevia extract and adding 2 scoops of whey protein. I also used 3 bananas instead of 4. Same great taste!!! 😊
Yesterday was a successful baking day for me and I was so excited. I made a couple of recipes and they all turned out great. This one was my favorite so I will share it first. This is a rich chocolate torte with just the right hint of orange… Oh so good! I was very excited to have shared this recipe with friends and I was glad the enjoyed it. 🙂
This recipe is from Elena’s Pantry website, it just never lets me down for a healthy delicious dessert!
½ cup dark chocolate chips
½ cup blanched almond flour
¼ cup cacao powder
½ teaspoon celtic sea salt
½ cup agave nectar
½ cup grape seed oil
1 tablespoon orange zest
½ cup dark chocolate chips
Here in the picture I forgot to include grape seed oil so don’t forget yours!
– Place ½ cup chocolate chips in a food processor and pulse until coarsely ground to the texture of gravel.
– Pulse in almond flour, cacao powder and salt and process until well combined, about 10 seconds.
– Add eggs to food processor and pulse again, then add in agave, grape seed oil and orange zest.
– Pulse all ingredients together until smooth.
– Remove “bowl” from food processor and stir in second ½ cup of chocolate chips using a spoon or spatula.
– Transfer batter into a well oiled 10 inch springform pan.
– Bake at 350° for 25-30 minutes, until a toothpick inserted in the center comes out clean.
This recipe was finger-liking good! If I could, I would make this every week. This one is from Paleo Comfort Foods book.
1 cup coconut oil
2 large eggs
1 cup almond flour
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 tsp. chipotle powder (optional)
2 pounds chicken thighs, drums, breasts (I used 2 packets of chicken cutlets)
1. Heat oil in large frying pan to 350F and preheat oven to 400F
2. Whisk eggs in medium-sized bowl
3. Combine all dry ingredients in large bol and mix well.
4. Dip chicken in whisked eggs.
5. Coat/cover chicken in dry mixture and place in hot oil. Allow both sides to brown (about 2 minutes each side).
6. Place drying rack on sheet pan and assemble check on the rack so there is space between all pieces.
7. Put chicken in oven for 10-15 minutes. Remove and serve.
Chicken in skillet for 2 minutes on each side.
Place chicken on rack on top of baking sheet.
Chicken comes out crispy and ready to eat!
I came across this recipe on Facebook and I just had to try it out. I do miss eating something crunchy once in a while. When having people over I can think of 10 dip recipes I would like to make and then think to myself “and what do I eat it with?” Crackers and chips are not a part of my regimen so I was very excited when Jenna posted this online. Her blog is The Paleo Project.
1 cup of almond meal
1 red bell pepper
2 tbsp ground flax
1/2 tbsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp thyme
1/2 tsp + 1/4 cup of olive oil
1/4 cup of water
Preheat the oven to 375 F.
Line a baking sheet with aluminum foil.
Cut red bell pepper into slices and drizzle with 1/4 cup of olive oil, place on sheet and bake for 20 minutes.
In a large bowl, mix dry ingredients, add 1/4 cup of water and 1/2 tsp of olive oil. Combine into dough.
Remove peppers from oven and place right into a blender. liquify peppers for about 1 minute.
Add roasted pepper sauce into bowl of dough. Stir to combine.
Lower oven to 350 F.
Line baking sheet with parchment paper.
Place dough on paper and place another sheet of parchment paper over the dough.
Roll out the dough until it is even and forms a thin layer on baking sheet.
Score dough into squares.
Bake for 18-20 minutes until golden brown.
I was so happy I could now enjoy a tasty dip!
Finding Almond meal at different local groceries stores has been impossible without making a trip to the fancier/healthier markets. So what did I decide to do when I’m ready to make something but the only ingredient I’m missing is just some almond meal??? Well…grind my own. I had this bag of almonds in my pantry so I decided to give them use. Now I can use this as a substitute for bread crumbs or flour in many recipes. =)
Do some research and look up recipes using this stuff. You’ll be amazed of all the things you can make with some almond meal. Cookies, muffins and even breaded shrimps which is next on my list of recipes to try!