A Well Balanced Blog
Simple Grain Free Chocolate Chip Cookies
What more do I need to say? They're chocolate chips cookies that are grain free, gluten free, dairy free, and refined sugar free. These babies would be Paleo if I didn't add the chocolate chips ... I say close enough, don't you?
You know how I know these cookies are delicious? Because my super picky, "I refuse to like new things" 7-year-old devoured them. He had his first sleepover with his buddy, Max, and I kept hearing them giggle as they snuck into the kitchen to grab more cookies. How can you get upset about little boys eating healthier cookies???
Let me also point out that these cookies are hearty enough to make ice cream cookie sandwiches. And I know this because I had one for breakfast. Enjoy, y'all!
Ingredients
- 1 cup almond butter (or cashew butter)
- 1/2 cup almond flour
- 1/4 cup tapioca flour (or arrowroot)
- 1/3 cup maple syrup
- 1 egg
- 1 tsp baking soda
- Dash of vanilla
- 1/2-3/4 cup chocolate chips
Instructions
- Combine all ingredients except chocolate chips in bowl. Use mixer to combine.
- Stir in chocolate chips. Batter will be super thick!
- Refrigerate for 30 minutes to make batter easier to work with.
- Roll into balls and place on cookie sheet lined with parchment paper.
- Bake at 350 for 10-14 minutes until they start to turn golden brown. Mine baked for 12 minutes and made 20 cookies.
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Gluten Free Cranberry Almond Cake
When I was a brand spankin' new Air Force wife, we were stationed in a little town in Florida. Another AF spouse and I bonded quickly, and we used to get together at the local bookstore and share recipes over coffee. You know, back when we were young, didn't have kiddos, and actually looked for things to occupy our time. Which is HILARIOUS to me now. Twenty years later, I would give anything to have that kind of free time again! Amy and I shared some of the sweetest times together back then AND I scored a ton of delicious recipes.
But there was this one recipe ... the one that became my ALL. TIME. FAVORITE. Just a ton of butter and flour and sugar and almond extract and cranberries. I had given up on ever having this again until I was working on a cookie recipe and BAM. Instant time travel back to Panama City in 2001. So back to the kitchen I went, and this beauty is now a reality.
And it's kinda perfect for Valentine's Day.
Grain free and gluten free, this cake is the perfect blend of tart and sweet. Since the base of this is a cookie recipe, just know that the batter will be thick! But the moisture from the berries gives it the texture of cake or muffins.
This can be baked in a variety of ways, but my favorite is in a cast-iron skillet. Pull it out of the oven, top it with a big ole scoop of vanilla ice cream, and plunk it on the table. Hand out some spoons and encourage everyone to dig in. Then wait for the moaning to begin. Because yes, it is THAT GOOD.
Ingredients
- 1/4 cup butter, room temp
- 1/2 cup organic sugar, depending on preference
- 1 egg
- 1/2 tsp almond extract
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3/4 - 1 cup frozen cranberries (thawed in water)
Instructions
- Place frozen cranberries in warm water for a few minutes to thaw. Then lay out and dry on paper towels.
- Combine butter and sugar in a bowl. Use mixer to cream together. Add egg and almond extract and mix until smooth.
- Mix in almond flour, coconut flour, salt, and baking soda. Mix together until smooth batter forms.
- Gently fold cranberries into dough. Don’t be concerned with bleeding of cranberry juice into dough — it actually makes the finished product even prettier!
- Grease your pan of choice, and grease it well! Or use parchment paper. I personally have used a 9” round springform pan, a 8x8 square pan, and a cast iron skillet. You could also use a round cake pan! Just make sure the size is comparable and adjust baking time accordingly.
- Press dough into pan. Since the dough is thick, this will take some effort. Just use a spatula to spread it out and press as evenly into pan as possible. It will spread some once it gets in the oven.
- Bake at 350 degrees for about 25-35 minutes. Top will be golden and edges will pull slightly away from sides. Toothpick inserted in center should come out clean. Remove from oven and let cool on cooling rack.
Notes
*Just a note to remember, this cake is a bit crumbly! So if you want pretty slices, make sure to let it cool completely before cutting AND use a super sharp serrated knife. But once you take a bite you won't care what it looks like… because your taste buds will be in heaven.
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Amanda’s Favorite Green Smoothie
"Green smoothie? Ugh."
"I don't like to drink my meals."
"Drink kale and spinach? Oh heck no."
That was 1000% me up until about a year ago. I was up to my eyeballs with candida and leaky gut, so I decided to give the little smoothie hut near my house a try. And I don't know if I was just ready or if my body was crying out for it, but I am woman enough to admit it -- I fell in love with that green smoothie. I even bought a Vitamix, y'all.
I have come to crave and understand the power of this bright green concoction, as there is no easier or faster way to get so much nutrition in one glass. Or mason jar. Because we all know a green smoothie in a mason jar just screams "LOOK AT ME. I am healthy, people!"
There are a million smoothie recipes out there, so don't feel tethered to this one. But I will advise you to add more green veggies than you want, less fruit than you want, and make sure to add healthy fats and protein to make it a more balanced meal. And don't be shy about adding in other stuff -- I often add some psyllium husk powder for extra fiber and a scoop of Leaky Gut Revive to help with gut health.
Give it a try. You might just surprise yourself. And don't worry, I won't tell anyone.
Ingredients
- Handful of fresh spinach
- Handful of fresh kale
- About 2 inches of cucumber slices
- 1 or 2 celery stalks
- 1/3 to 1/2 apple, sliced
- Generous slice of lemon with rind
- 1 cup frozen mango
- 1 scoop collagen peptides
- 1 tablespoon coconut oil
- 1 tablespoon MCT oil
- 1 cup filtered water, cold
Instructions
- Throw all ingredients in a high powered blender.
- Blend until smooth, at least one minute.
- Pour into a mason jar to appear extra healthy and crunchy.
- Sip with a metal or paper straw for added sustainable effect.
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