Gluten-Free Chocolate Chip Cookies

I freaking love making these cookies! I made them for the first time for a Serendipity Expo in December of 2017. They were a huge hit! They are so easy to prepare and are much healthier than traditional cookies. Every ingredient is picked out and mixed in with love in order to make the perfect cookies. I started sharing them along with my gingersnap cookies at various music festivals because I desire to spread the message of being able to have healthy food wherever you go. With that being said, I have decided to release the recipe to the masses, so you can have these delicious treats for yourself when I'm not around.

Credits to: https://www.mommypotamus.com/gaps-chocolate-cookie-bites/

Ingredients: 

• 1 ¾ Cup almond flour

• ¼ Cup maple syrup or honey

• ¾ Cup homemade chocolate chips (I used my homemade paleo chocolate as the morsels)

• ¼ Cup butter or coconut oil (softened)

• ¼ Teaspoon unrefined sea salt (where to buy sea salt)

• ¼ Teaspoon baking soda

• 1 Teaspoon vanilla

Directions:

1) Preheat oven to 350 degrees.
2) Line cookie sheet with unbleached parchment paper.
3) Mix all ingredients together in one bowl (except chocolate chips).
4) Add in chocolate chips.
5) Scoop out 1 tablespoon cookie dough with a spoon (I use a measuring spoon) and place on the prepared cookie sheet. Keep 3 inches of space between each cookie. Press down slightly to flatten the cookie.
6) Bake for 6-10 minutes. The cookie should just be a little golden brown on the bottom. Do not overcook!
7) Cool for 10 minutes on the cookie sheet (or else they will be too soft to pick up). These cookies should stay soft when cool.
8) Enjoy!

PS: If you are someone eating the same take-out meals every single week, feeling like shit after eating them, this is for you!

Your body simply can’t handle food the way it used to, and your body is starting to respond with symptoms.

You don’t know what to do because you feel like you’ve tried every diet plan in the book.

Nothing seems to be working, but you don’t want to give up hope.

I know how it feels to go for decades trying to find the perfect diet to work for me.

Once I dropped the idea that I had to go on a diet or restrict calories to lose weight and feel good, the weight flew off naturally.

I have been able to lose over 30 lbs and keep it off for over 6 years!

By cooking my favorite take-out recipes from scratch, I found a fun way to still eat my favorite foods without feeling like I need to go out to the restaurant to eat them.

Cooking has been a way for me to find peace in my life because I know what I’m putting in my body.

That’s why I created 55 all-new recipes to give you fun and creative ideas for what you can manifest in the kitchen.

As a bonus, I've modified all of them to be gluten-free and dairy-free.

Each recipe can be modified to fit your dietary needs.

This book contains recipes for appetizers, breakfast, lunch, dinner, dessert, and crockpot.

As another bonus, I have included tips for some food swap ideas.

Ditch the takeout and bring the food back to your kitchen with my easy, healthy, affordable meals.

Dairy-Free Mocha Ice Cream

Did I mention I'm OBSESSED with ice cream?

I ate it as much as I possibly could get my hands on it as a child, which was at least once a week.

As I grew up, I craved ice cream more and more. 

Over time, especially in high school and college, my body couldn't handle dairy anymore.

I ignored this for many years until at the age of 25.

I burned out multiple times from stress and what I thought was a clean diet.

I felt too exhausted and unmotivated to do the activities that bring me joy. 

Once I removed dairy from my diet (about 90%), I have felt much better!

My mood improved, my sleep quality improved, and best of all, I have had more motivation than ever to follow my dreams.

I have not had a burnout in 2.5 months! 

I've been cooking almost every day, even if it's for 5 minutes and have even decided to share 5 of my favorite take-out recipes over the next 5 days. Join the fun here! 

Now, I get to enjoy all my favorite recipes without feeling sick afterward.

I bring to the world my FAVORITE flavor of ice cream, COFFEE!!! And chocolate (duh). Two of my favorite things combined into one = all the yaaaaasss!!!

Here's the recipe!

Credits to: https://minimalistbaker.com/coffee-coconut-ice-cream/

Ingredients:

• 2 13.5-ounce cans of quality full-fat coconut milk or almond milk (roughly 3 1/2 cups) ** I used one can of coconut milk and ~1.5 cups of almond milk

• 1/2 - 3/4 cup raw sugar, depending on preferred sweetness (I used 1/4 cup maple syrup and 1/4 cup honey )

• 3/4 cup strong brewed coffee

• 1 1/2 tsp pure vanilla extract

• 1/2 - 1 cup chocolate chips (find my chocolate recipe here)

** Note: Make sure you have an ice cream churning bowl for this recipe

Directions:

1) The day before, add your ice cream churning bowl to the freezer to properly chill.
2) Combine coconut milk, coffee, and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
3) Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge - at least 6 hours, overnight being preferable.
4) Transfer to ice cream maker and prepare according to manufacturer instructions (30-35 minutes). Add chocolate and let churn for 5 more minutes.
5) Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer. Let stand for 15 minutes at room temperature before serving.

Want to find more of your favorite recipes to prepare from the comfort of your own home? Check out 20 of my favorite recipes that I have modified to be gluten-free AND dairy-free!

Dairy-Free Double Chocolate Ice Cream

I scream! You scream! We all scream for ice cream!

But wait...

What if you, your friend, your child, etc. is lactose intolerant or has a sensitivity to dairy?

It totally makes sense with all of the hormones added to our milk nowadays. *cough* Monsanto *cough*

It's no wonder why so many people can't tolerate dairy anymore.

One of those people being myself.

I recently did a pantry makeover in my parents' kitchen and found tons of dairy laden ice cream. it inspired me to make a healthy swap to this house staple. Check it out!

I grew up on the stuff and after a quarter century of eating it, my body can no longer handle it.

Instead of feeling sorry for myself or deprived, I felt inspired to make a delicious recipe that can help people be able to enjoy ice cream without the yucky feeling afterward.

As a bonus, there is very little sugar and this can easily be omitted. 

It uses coconut milk, but can also be swapped for almond milk or any other type of nut milk.

What are you waiting for? You NEED to try this ice cream. Find the recipe below!

Credits to: https://minimalistbaker.com/vegan-chocolate-ice-cream/

Ingredients:

• 3/4 Cup almond milk

• 1 Can full-fat coconut milk or coconut cream (the thicker the cream, the better)

• 2 Tbsp maple syrup or honey

• 2/3 cup Unsweetened cocoa powder

• 1/4 tsp sea salt

• 6 Ounces dark chocolate, finely chopped (~1 cup chopped) ** Can use store bought or use my homemade chocolate recipe

• 1/2 tsp pure vanilla extract

• Toppings: chopped nuts or fruit work great! 

** Note: Make sure you have an ice cream churning bowl for this recipe

Directions:

1) The day before, add your ice cream churning bowl to the freezer to properly chill.
2) The same day, prepare your base. Add the almond milk, maple syrup, coconut milk, cocoa powder, and salt to a large saucepan and whisk to combine. Bring to a low boil over medium-high heat, whisking frequently. Once it reaches a low boil, continue cooking and whisking for 1 minute.
3) Remove from the heat and add the chocolate and vanilla. Whisk until melted.
To remove any graininess, add to a blender and blend for 30 seconds on high. 4) Then transfer to a mixing bowl and chill thoroughly overnight.
4) The next day, add your chilled base to the ice cream maker and churn according to the manufacturer's instructions - about 30 minutes or until it looks like soft serve (see photo).
5) Enjoy as soft serve, or transfer to a parchment-lined dish or loaf pan, cover securely, and freeze for 4-6 hours, or until firm.
Let thaw 10-15 minutes before serving to soften. Use a hop scoop to ease scooping. Enjoy within 7-10 days. Top with desired toppings!

Protein Power Energy Bites

Do you wake up in the morning with little time to spare? 

You're super hungry, but don't want to go out to eat.

What can possibly be done in under 10 minutes with enough time to eat and make it out the door?

We've all had those mornings before.

While it might not be your typical routine, we end up running half our day with nothing in our systems but caffeine while feeling hangry.

After having enough of those days, I discovered this idea that's much better than having a granola bar from the store.

You get to have a breakfast without all of the additives that gives you the energy you need to power through your morning.

Feel energized with my delicious protein power energy bites!

Ingredients:

• 1 Cup almond flour

• 1 Packet chocolate flavored protein powder of choice (I used Orenda Shape)

• 2 Tbsp. cacao powder (plus more for rolling)

• 2 Tbsp. maple syrup

• 1/4 cup nut butter of choice (I used almond butter)

• 1/2 Tsp sea salt

• 4 tbsp coffee (or sub almond milk) 

Directions:

1) Add wet ingredients to a mixing bowl (nut butter, cacao powder, coffee) and mix together

2) Add remaining ingredients to the mixing bowl and mix until everything is mixed through. If it's still a bit dry, add some almond milk and mix until all ingredients are well incorporated together.

3) Roll into tablespoon sized bites, roll in cacao powder, and set aside in a container. **Note: You can make these as big or as small as you want.

4) Chill until ready to enjoy! Will last a week or two in a container (if they last that long)

PS: Check out my cooking demo on my Youtube channel where I make these live in front of an audience!

Homemade Paleo Chocolate

Are you having a sweet tooth craving?

I know I get them all the time.

I get them pretty much on a daily basis.

What is my food of choice?

CHOCOLATE! I admit it. I am quite a chocoholic.

I would go as far as eating chocolate chips out of the bag.

As delicious as that sounds, the sugar adds up quickly and I get a stomach ache right after.

Does this happen to you?

I feel you!

I’ve come to accept that processed chocolate no longer serves me and I eat it as minimally as possible.

Which is why I found this awesome recipe for minimally processed chocolate that I get to share with you!

It’s not as sugary sweet, but just enough sweetness to leave you satisfied with eating less.

Enjoy my recipe for homemade chocolate!

Credits to: http://www.kristabutler.com/blog/2014/02/easy-paleo-chocolate

Ingredients:

• 1/2 cup (ideally grass-fed) unsalted butter, room temperature

• 1/2 cup almond, peanut or sunflower butter

• 1 cup cacao powder

• 1/2 cup maple syrup (or honey)

• 1 tsp pure vanilla extract

• 1/4 tsp sea salt

• 1/2 tsp cinnamon

Directions: 

1) Mix all the ingredients in a large bowl once the butter is at room temperature.

2) Spread the mixture onto parchment paper. Then, place another piece of parchment paper on top of it to flatten it.

3) Place in the freezer for an hour.

4) Remove from freezer, cut into bite size piece and enjoy!

As a bonus, I made a cooking demo to show you how to quickly make this recipe. Check it out!