All Natural Crunchy Cinnamon and Vanilla Granola

This recipe is adapted from the Against All Grain blog.  I make it in my dehydrator, but you can also make it in your oven if you can get your oven down to 120 degrees.  It is great with milk, yogurt, or as a snack on its own!  This recipe makes about 2 quarts of granola.  Hope you enjoy it!

This recipe was included in the Fight Back Fridays post on Food Renegade, check it out for other great recipes!

All Natural Crunchy Cinnamon and Vanilla Granola
(makes about 2 quarts)

Ingredients:
1 c. raw almonds (all nuts and seeds should be raw, don't dehydrate beforehand)
1 c. raw walnuts
1/2 c. raw hazelnuts
1/2 c. raw pecans
1/4 c. raw sunflower seeds
2 Tbsp coconut oil
3/4 c. honey
1 Tbsp cinnamon
1 1/2 Tbsp vanilla
1 3/4 tsp sea salt (divided)
1/2 c. unsweetened shredded coconut (optional)
Optional mix-ins: 1/2 c. raisins, chocolate chips (I prefer Enjoy Life mini chocolate chips), or other dried fruit.

Directions:
1. Combine the first four ingredients (all four types of nuts) in a large bowl.  Cover with water and mix in 1 tsp of sea salt.  Cover and place on the counter overnight, or about 8 hours. 

2. Place sunflower seeds in another small bowl, cover with water and mix in a sprinkle of sea salt.  Cover and place on the counter as well.

 

3. After the soaking period, drain water and rinse the nuts a few times.  Place nuts on a cookie sheet lined with paper towels to dry for a few minutes. 

4. Place nuts in a large food processor.   Pulse nuts until they resemble the size of oats.

4. Melt the coconut oil and mix in honey and vanilla until well combined.  Add to the food processor along with the cinnamon and 3/4 tsp sea salt.  Pulse until combined.

5. Stir in shredded coconut, if desired. Line three dehydrator trays with parchment paper or a non-stick dehydrator drying sheet. 

6. Spread the oats in a thin layer on the dehydrator trays.  Place in the dehydrator and set the dehydrator to 120 degrees for about 24 hours.  Flip the granola once or twice during the cooking period.

7. Allow to cool and then stir in your choice of mix-ins, if desired.  Raisins or mini chocolate chips work well.  Store in air-tight containers in the refrigerator.

 

8. Enjoy!!

Blueberry Oatmeal Breakfast Cobbler

This recipe is adapted from the Back to Organic blog.  The name we gave it is because my husband John kept calling it blueberry cobbler because it tasted so good! It is a great Saturday or Sunday morning breakfast.  It makes enough for about 6 servings, so it is nice to make on the weekend and have for leftovers throughout the week.  I still have a good amount of frozen blueberries from the summer, which work well in this dish.  Hope you enjoy it!

This post is part of the Fight Back Fridays on Food Renegade, a place to share new recipes, ideas, etc. for all of you food renegades out there!

 

Blueberry Oatmeal Breakfast Cobbler
(serves 6-8)

Ingredients:
2 c. rolled oats
1 c. pecans
2 tsp ground cinnamon
1/2 tsp sea salt
1 tsp baking powder
zest of 1/2 lime
3 Tbsp butter
3 medium sized bananas
2 c. blueberries, frozen or fresh
2 c. raw or organic milk
2 tsp vanilla extract
1/3 c. pure maple syrup
Oil for greasing (butter or coconut oil work well)

Directions:
1. Preheat oven to 375 degrees.  Melt butter.

2. Take about 3/4 c. of the pecans and ground very finely, I ground mine up in my vitamix.  Mix pecans with oats, 1 1/2 tsp cinnamon, sea salt, baking powder, and zest of a 1/2 lime in a large bowl.

3. Grease a 9x13" pan (or equivalent size) with coconut oil or butter. 

4. Slice up bananas and place slices in a single layer on the bottom of the casserole dish.  Top with 1 1/2 c. of blueberries.

 

 

5. Then, top the blueberries with the oats mixture.

 

6. Mix together milk, melted butter, maple syrup, and vanilla extract in a small bowl.  Pour evenly over top of the oats mixture in the casserole dish. 

7. Finally, chop up the remaining pecans and sprinkle the top of the oatmeal with chopped pecans, remaining 1/2 c. blueberries and remaining 1/2 tsp cinnamon.

8. Bake oatmeal in 375 degree oven for about 40-45 minutes, or until golden brown on top.

9. Enjoy!!

 

Chocolate Chip Almond Cookies

This recipe is adapted from Mommypotamus's blog. They are super easy to make and very yummy!!

Chocolate Chip Almond Cookies

(Makes about 16)

Ingredients:

1 3/4 c. Almond meal/flour

3/4 c. Chocolate chips (I like Enjoy Life mini chocolate chips)

1/4 c. Raw honey

1 tsp vanilla

1/4 c. Coconut oil

1/4 tsp baking soda

1/4 tsp sea salt

Directions:

1. Preheat oven to 350 degrees.

2. Melt coconut oil 

3. Mix together all ingredients in a large bowl until well combined.

4. Line a cookie sheet with parchment paper.

5. Roll dough into small balls and slightly flatten, leaving a couple inches of space between each cookie.

6. Bake about 10 minutes, or until lightly browned. Cool & Enjoy! 

Gluten-Free Spinach Quiche

Many of my readers are looking for gluten-free recipes, so I decided to revisit my Spinach Quiche recipe and make it with a coconut flour crust.  This quiche is very light and tasty and I hope you like it! Note: If you don't care for spinach, most other vegetables would work just as well in this recipe or some sausage or bacon as well.

Gluten-Free Spinach Quiche
(serves 6)


Coconut Flour Crust:
2 large eggs
1/2 c. coconut oil
1/2 tsp sea salt
3/4 c. coconut flour

Ingredients:
Coconut Flour Crust (see recipe above)
1 Tbsp dijon mustard
10 oz package of frozen organic spinach (thawed) or fresh spinach
2 c. shredded organic cheese
1 c. organic or raw milk
4 large eggs
1/4 tsp sea salt
1/4 tsp cayenne pepper
1/4 tsp black pepper

Directions:
1. Prepare coconut flour crust first.  Preheat oven to 350 degrees.  Melt coconut oil and allow to cool slightly.

2. Beat together 2 large eggs and add to coconut oil.  Add in coconut flour and sea salt and mix until it forms a dough.

3. Using some more coconut oil, grease the pie plate.  Add in the dough and using your hands, press onto the bottom and up the sides of the plate to form a crust.

4. Poke holes all over the crust to allow the air to flow underneath.  Bake in the oven for about 10 minutes.

 

5. If using fresh spinach, heat in a skillet over low heat with a little bit of coconut oil.  Put a lid on the skillet and allow the spinach to wilt, stirring occasionally, for a few minutes. If using frozen spinach, but you haven't pre-thawed the spinach, just rinse it under warm water and drain, repeating a couple times until thawed.  Then, make sure to dry well with a towel.

6. Spread honey mustard in the bottom of pie crust. Sprinkle in spinach and cheese.

 

7. In a medium bowl, whisk together eggs, milk, and seasonings.  Pour egg mixture over spinach and cheese.

8. Bake quiche at 375 degrees for 40-45 minutes, or until a knife inserted in the center comes out clean.  Let cool 5-10 minutes before slicing.

9. Enjoy!!

 

 

 

Stocks, Fermented Foods, & Other Remedies

Whey & Cream Cheese
Pickled Cucumbers
Chicken Stock
Elderberry Syrup

 

Breakfast & Breads

Whole Wheat Bread
John's Delicious Fried Egg Sandwich
Power Packed Pancakes
Spinach Quiche
Amazing Grain-Free Granola 
Gluten-Free Spinach Quiche
Blueberry Oatmeal Breakfast Cobbler
All Natural Crunchy Cinnamon and Vanilla Granola

Snacks, Nuts, & Sweet Things

Nourishing Protein Bars
Amazeballs
Soaking & Dehydrating Nuts & Seeds
Chocolate Date Nut Balls
Easy Microwave Popcorn
Peanut Butter Chocolate Cookies
Raw Date Truffles
Berries & Homemade Whipped Cream Parfaits
Banana Fudge
Peach & Berry Cobbler
Everything Cookies
Copycat Kind Bars (GF and Paleo)
Sweet Potato Brownies
Organic Unsweetened Cinnamon & Clove Crockpot Applesauce
GF Chocolate Freezer Tart
Creamy Paleo Banana Pudding 
Chocolate Chip Almond Cookies

Soups & Salads

Cranberry, Goat Cheese, Spinach Salad
Power Greens Salad
Southwest Chicken Soup
Sesame Kale Salad
Mango Quinoa Salad
Black Bean Soup
Cucumber Salad
Egg Drop Soup
Summer Green Bean Salad
Bistro Chicken Tenders Salad
Lentil, Eggplant, and Kale Soup

Main Dishes

Chicken
Chicken Fried Rice
Marinated Chicken
Chicken Fajitas
Sweet & Sour Chicken
Coconut Chicken Fingers
Grilled to Perfection Chicken & Vegetable Kabobs
Chicken Sausage Paella
Baked Chicken and Asparagus Casserole
Baked Teriyaki Chicken
Grilled Hawaiian Chicken
Clean Chicken Enchiladas
Roasted Chicken
Spinach and Chicken Quesadillas
Wholesome Chicken Stir Fry
BBQ Chicken on the Grill

Turkey
Best Turkey Burgers Ever

Amy's Spicy & Sweet Stuffed Peppers
Baked Greek Spaghetti
Turkey Meatloaf

Seafood
Fish Tacos
Easy Baked Fish
Blackened Salmon on the Grill

Vegetarian
Grilled Portobello Mushroom Pizzas
Ratatouille

Beef & Other
Bison Burgers
Beef, Broccoli, and Cheese Casserole
Sloppy Joes
Quick & Easy Weeknight Tacos
Whole Wheat Homemade Pizza
Taco Casserole
Hamburger Casserole 

Side Dishes

Sweet Potato Casserole
Grilled Asparagus
Roasted Sweet Potatoes
Green Beans with Onions
Smashed Potatoes
Cranberry Almond Wild Rice
Sweet Potato Fries
Fingerling Potatoes Roasted on the Grill

Appetizers

Guacamole
Deviled Eggs
Veggie Snack Bars

Creamy Paleo Banana Pudding

This recipe is adapted from the Paleo Comfort Foods cookbook.  It is a great dessert for a special occasion or anytime! You won't feel guilty after eating this creamy, delicious dessert! Enjoy!

Creamy Paleo Banana Pudding

Ingredients:
1-14.5oz can of coconut milk
2 large egg yolks
1 tsp vanilla extract
1 Tbsp coconut oil
1 Tbsp coconut butter (see below for making coconut butter from shredded coconut)
3 ripe bananas
1/2 tsp cinnamon
Sliced banana, cinnamon, and chopped walnuts for topping

Directions:
1. Whisk together coconut milk, egg yolks, and vanilla together in a small saucepan over medium heat, until sauce begins to thicken, stirring constantly (takes about 10-15 minutes). Remove from heat.

 

2. If you don't have coconut butter, you can make it using shredded coconut: Take at least 5 c. shredded coconut and place in a vitamix or high-powered blender.  Using the tamp, turn on high and continue to push down the coconut to mix well.  After about 2-3 minutes, the coconut will be nice and creamy and pourable.  Store in a jar at room temperature.

3. In a small skillet, melt coconut oil and coconut butter over medium heat. 

4. Mash the bananas with a fork and add to the skillet with the cinnamon.  Stir and heat the banana until it becomes slightly caramelized.

 

5. Pour both mixtures into a food processor or blender.  Mix until smooth and creamy.

6. Pour banana pudding into a bowl or pie plate.  Cover with saran wrap and press down on to top of pudding to prevent a skin from forming on top.  Place in the refrigerator for at least an hour. 

 

7. When ready to serve, top with sliced banana, cinnamon, and chopped walnuts.

Wholesome Chicken Stir Fry

This chicken stir fry is delicious! It uses coconut aminos instead of soy sauce and arrowroot powder as a thickener instead of cornstarch.  I have tried several times to master making the sauce nice and thick and not too salty, and I think this recipe finally does it! Note that you can use whatever vegetables you prefer, we really liked the snow peas and mixed vegetables which included mushrooms, edamame, carrots, etc., but this will work with whatever you like.  Try it soon!

Wholesome Chicken Stir Fry

(serves 4)

Ingredients:

Stir Fry:

2/3 c. onion (preferrably green onion, if don't have any use white like I did)
2 large garlic cloves
2 tsp ground ginger
1 ½ lbs. Boneless skinless chicken (breasts or thighs work great)
2 Tbsp sesame oil
4 Tbsp coconut aminos
1/8 tsp + ¼ tsp pepper
1 tsp sea salt
¼ tsp red pepper flakes
2/3 c. chicken broth
4 c. mixed vegetables (I used about 2 ½ c. fresh snow peas and 1 ½ c. frozen mixed stir-fry vegetables)
¼ c. cold water
2 Tbsp arrowroot powder
1 Tbsp coconut oil

Rice:

1 c. jasmine rice (white or brown)
2 c. water
1 Tbsp butter

Directions:

1. If serving with rice, begin by bringing 2 c. water to a boil in a medium saucepan. Then, add in 1 c. rice and the 1 Tbsp butter. Cover and lower the heat to low (to simmer). Simmer for about 35 minutes, stirring occasionally. Allow to sit about 5 minutes before fluffing and serving.

2. While rice cooks, chop up onion and mince garlic.

3. Mix together 1/3 c. onion, 1 minced garlic clove, and 1 tsp ginger in a small bowl. Add in 1 Tbsp sesame oil, 2 Tbsp coconut aminos, 1/8 tsp pepper, and ½ tsp sea salt and mix together.

 

4. Cut chicken into 1” cubes and toss with the coconut amino mixture. Cover bowl and place in the refrigerator while you work on the rest of the ingredients.

 

5. Prepare mixed vegetables (if using snow peas, wash and chop off the ends).

 

6. Melt ½ Tbsp coconut oil in a large skillet or wok on medium-high heat. Add in mixed vegetables and cook until slightly tender, about 5 minutes. Remove to a bowl.

7. Add in the other ½ Tbsp coconut oil to the pan. Add in the chicken. Let sit for about 5 minutes, without disturbing. Flip over and cook the other side another few minutes.

8. While chicken cooks, add chicken broth, 1 tsp ginger, 1/3 c. chopped onion, 1 clove minced garlic, 1 Tbsp sesame oil, and 2 Tbsp coconut aminos to a small bowl and mix together.

 

9. In a separate small bowl, mix together ¼ c. cold water and 2 Tbsp arrowroot powder and quickly mix together to dissolve arrowroot powder.

 

10. Add coconut aminos mixture to chicken and allow to boil for a couple of minutes, covered. Then, add in arrowroot powder mixture, stirring quickly to thicken sauce.

 

11. Add back in vegetables, stir, and remove from heat. Add in remaining 1/2 tsp sea salt and 1/4 tsp pepper. Serve over rice and Enjoy! (Note: I have also made this with egg noodles and it is just as good!).