Almond Butter Cookies

Almond Butter Cookies

Almond Butter Cookies

Ingredients
1 and 1/4 cup almond flour
1 cup sugar equivalent (I love Stevia)
1/4 cup butter, at room temperature
2 large eggs
1/2 tablespoon vanillaDirections
Pre-heat oven to 350 degrees F.

Line baking sheets with parchment paper or use a non-stick baking mat.

Set the almond flour aside and blend in the room temperature butter in small chunks. Add in the eggs and vanilla until well incorporated.

Form the dough into 1-inch balls on a cookie sheet and and flatten them out.  I like to poke holes and shape them like traditional butter cookies. If you are using crystallized stevia, sprinkle some on top.

Bake for 8 to 10 minutes or until golden brown on the top.

Allow the cookies to cool before removing.

Raspberry Creme

Exotic Raspberry Creme

Raspberry Creme

My sweet tooth is at it again. I just can’t help myself. I find myself  craving sweets at every meal and wake up in the middle of the night and find myself in the kitchen. I think I have made my sleepless nights worst by treating myself to this delicious dish. I find myself waking myself up just so I can have dessert part 2.

Raspberries are my favoritest (yes, I make up my own words, it is a Riism and I am known for it) things in the world! I make this dish when I am craving a late night treat and don’t want to feel guilty the next day. It is light, has a serving of fruit and isn’t too sweet. Rose water is heavily used in Indian sweets, it adds such an interesting flavor that you can’t pinpoint.

INGREDIENTS
2 tablespoons powdered sugar or sugar substitute( I use liquid stevia which is 4 drops)

6 ounces of frozen raspberries

1 cup heavy whipping cream (use coconut cream or any other substitute you feel us necessary)

1 tablespoon rose water (this ingredient can be found in any Indian or Middle Eastern store, make sure it does not have sugar)

DIRECTIONS
Combine all of the ingredients together in a blender and blend on high for a minute. Blend again, start on low and work your way up to high. Serve with a few raspberries on top for garnish.

Moroccoan Beef Tangine

Slow Cooker Moroccoan Beef Tangine

I love this one pot recipe, so delicious and rich. You can make couscous or rice with this recipe. I many times eat is as a stew, nothing added! This recipe makes 4-6 servings of deliciousness.Moroccoan Beef Tangine

Ingredients
2 tablespoons oil
2 pounds cubed stew beef
1/2 tablespoon salt
1/4 tablespoon black pepper
1  tablespoon garam masala
2  tablespoons ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon sweet paprika
1/2 tablespoon chili powder
1 large onion, diced
4 cloves of garlic, minced
1/4 cup coriander
1 16 ounce can of stewed tomatoes
1 6 ounce can of tomato paste
2 cups beef stock
1 small pumpkin, seeded and diced
1/4 cup dried prunes or apricots, minced (leave out if desired, for my low-carb meals I do not add this at all and instead use dried sugarless cherries)
1 16 ounce can of chickpeas, drained and rinsed (for low-carbers use soy balls that are soaked in hot water instead)
4 tablespoons slivered almonds

Couscous, a low-carb couscous alternative or rice

Directions
Combine the spices together and rub massage it into the beef and allow it to marinate in the refrigerator overnight or for a minimum of an hour.

Bring a large pot to medium heat, add oil and brown meat.

Throw all of the ingredients but the chick peas in the slow cooker and set on medium heat for 6 hours.

Add the chick peas and prunes and cook for another 30 minutes.

Serve with slivered almonds sprinkled on top for added crunch.

Drunken Whiskey Garlic Shrimp

Drunken Whiskey Garlic Shrimp

Who doesn’t like whiskey, did you know that there are 0 carbs in whiskey. Just another reason to grab a bottle and start enjoying. Well, at least share the bottle with your friends. ;)Drunken Whiskey Garlic Shrimp

Ingredients
2 pounds shrimp (if frozen, thaw the shrimp in a colander and run cold water over it or allow it to thaw in the fridge)
4 tablespoons minced garlic
1/4 cup whiskey
1/2 jalapeno, seeded and diced
1 tablespoon old bay seasonings
2 tablespoons lemon juice

Directions
Place all of the ingredients in zipalock bag and allow it to marinate for at least 2 hours in the fridge, it can also marinate overnight for an intense flavor.

Remove the shrimp from the marinade and place them on wooden skewers that have been soaked in water.

Grill the shrimp on each side for 3 to 4 minutes (depending on the size.) When the shrimp has changed from translucent to white, it is done. Serve with additional wedges of lemon.

Herb Roasted Chicken

Cooking 101: Herb Roasted Chicken

I love roasted chicken and make this simple recipe at least a few times a month. It is super easy and delicious. Herb Roasted Chicken

Ingredients
1/2 teaspoon freshly cracked pepper
1 teaspoon kosher salt
1 tablespoon melted butter
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon coconut oil, grape-seed oil or any other oil you prefer
4 pieces of chicken breasts or 8 pieces of thighs, it can be skinless or boneless. If you are using skinless and boneless, it takes less time to cook and check on the meat 10-12 minutes earlier.

Directions
Preheat the oven to 425 degrees F.

Pat the meat with a paper towel to make sure it is dry and all moisture is removed.

Combine together the seasonings, oil and butter.

Pour over the chicken and rub it into the meat and place in a baking dish. If you use a metal dish, the cooking time will be decreased by 5-10 minutes.

Bake the skinless, boneless chicken breasts for 30-40 minutes
Bake the  bone-in chicken breasts for 40-50 minutes
Bake the skinless, boneless chicken thighs for 40-50 minutes
Bake the bone-in chicken thighs for 50-60 minutes

This is great on salads, in sandwiches or just the way it is.

Cooking 101: Coffee

Bulletproof Coffee

Dave Asprey came across the healing power of fats combined with caffeine on his 18K climb of a mountain in Tibet. This lifesaving drink re-energized him so he could go further to conquer the mountain. On his return home, his inquisitive mind began to intensely research what cause his sudden recovery and miraculous burst of energy. His findings have led to a phenomenon. I can’t afford his coffee and additives so I have my own recipe that I have tweaked.

I am addicted to this golden deliciousness! Here is my basic recipe and included are a few toppings/variations to take it to the next level!! Watch my YouTube video on this topic here.

Here are additional tips on how to make this coffee.

Secondly, I want to acknowledge that this recipe is from the brilliant mind of Dave Asprey, please stop by his page, The Bulletproof Executive, for more of his research and findings.

I am addicted to this golden deliciousness! Here is my basic recipe and included are a few toppings/variations to take it to the next level!!

INGREDIENTS
Here is how you make the basic coffee. I use 8 cups boiling water, that is cooled for a minute and add 1/2-1 tablespoons of organic mountain grown coffee for each cup of water. It all depends on how jolted you want to be for the day and how strong you like your coffee.
2 tablespoons Kerrygold Butter
I know in the video I said Kerryman (local Chicago bar that my friend DJs at) instead of the butter. I like both, so no judgement.
1 tablespoon MCT oil
1 tablespoon organic coconut oil
2-4 tablespoons equivalence of sugar substitute (I love stevia)

DIRECTIONS
Place all of the ingredients in a blender and blend until frothy.

VARIATIONS/FLAVORS
Add 2-4 tablespoons of any unsweetened syrups such as raspberry, caramel, hazelnut (I recommend the Davanci all natural series or you can find anything on Amazon) I sometimes add fresh blueberries, blackberries and raspberries.

Aztec Cinnamon Chocolate Coffee
1/4 cup cocoa powder
Pinch of chili pepper
1/4 teaspoon cinnamon

Apple Cinnamon Coffee
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 apple, peeled

Chocolate Shake Coffee
2 scoops chocolate protein powder
1/2 teaspoon vanilla extract

Vanilla Shake Coffee
1/2 teaspoon vanilla extract
2 scoops vanilla protein powder

Coconut Creme Coffee
1/4 cup coconut cream (this is condensed coconut milk, no sugar added)
1/2 teaspoon vanilla extract

Mochachino Coffee
1/2 teaspoon vanilla extract
1/4 cup cocoa powder
1/4 cup heavy cream

Chocolate Mint Coffee
2 tablespoons mint extract
1/4 cup cocoa powder

Almond Joy Coffee
1/4 cup cocoa powder
1/2 teaspoon vanilla extract
1/4 cup coconut cream (this is condensed coconut milk, no sugar added)

The Perfect Grilled Citrus Chicken

To Brine or Not To Brine: ALWAYS BRINE!

Brining is the process of soaking anything in or saturate with salty water. This does not make the meat, vegetables or whatever you brine (I am not really sure what else you would want to brine) salty, it actually allows the water and flavor to flood every cell in the meat. It also takes any cut of meat that may be tough and tenderizes it. This easy technique can be used on ay cut of meat.
The Perfect Grilled Citrus Chicken

For all of the brines, immerse the meat in water and place in the refrigerator for a minimum of an hour, overnight or leave in the freezer labeled (cause it is very hard to tell what it is, duh!) Before you cook the meat, allow it to sit on the counter for 15 minutes out of the brine, pat dry. By patting the meat dry, you are removing the excess liquid which will allow the meat to brown.

You can watch my YouTube video on the topic here.

Thanksgiving/Christmas Brine
1 1/4 cup no-iodine added salt (2 cups Kosher or coarse salt)
1/2 cup brown sugar or sugar substitute (I love me some stevia)
1 gallon vegetable stock
4 sprigs rosemary
4 sage leaves
1/2 onion, sliced
1 tablespoon black peppercorns
1 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon ice water

Chicken Wings Brine
6 cups cold water
1/3 cup no-iodine added salt (1/2 cup kosher or coarse salt)
1/4 cup freshly squeezed lemon juice
1/3 cup sugar or sugar substitute (I love me some stevia)
1/4 cup white vinegar
1/4 red pepper flakes
2 tablespoons black pepper
2 tablespoons hot sauce of your choice
2-3 pounds chicken wings

Poultry or Pork Apple  Brine
1/2 gallon cold water
2 quarts apple juice
2 cup no-iodine added salt (3 cups Kosher or coarse salt)
1/2 cup brown sugar or sugar substitute (I love me some stevia)
10 whole cloves
1 1/2 teaspoons allspice berries
1 tablespoon ground nutmeg

Spicy Turkey Brine
2 quarts vegetable stock
1/2 cup no-iodine added salt (3/4 cup Kosher or coarse salt)
1/2 cup sugar or sugar substitute (I love me some stevia)
1 tablespoon black peppercorns
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 cinnamon stick
2 quarts cold water

Apple Cider Poultry or Pork Brine
2 gallons water
4 cups apple cider
3 oranges, cut into quarters with peels
1 lemon, cut into quarters with peel
2 cups no-iodine added salt (or 3 1/2-cup Kosher salt or coarse salt)
2 cups packed brown sugar or sugar substitute (I love me some stevia)
2 tablespoons dried rosemary
5 cloves garlic, smashed
3 tablespoons peppercorns
6 whole bay leaves
2 apples, cut into quarters
1 tablespoon whole allspice, coarsely crushed
1 inch of ginger, peeled and sliced

Poultry or Pork Maple Brine
4 quarts water
2 cups dark brown sugar or sugar substitute (I love me some stevia)
1 cup soy sauce
1 cup maple syrup
1 cup white vinegar
1/3 cup no-iodine added salt (1/2 cup kosher or coarse salt)
8-10  cloves garlic, smashed
6-8 whole bay leaves
3 large sprigs of thyme
2 teaspoons whole peppercorns

Simple Fish Brine
1 gallon water
2 cups no-iodine added salt (or 3 1/2-cup Kosher salt or coarse salt)
2/3 cup brown sugar or sugar substitute (I love me some stevia)
2 lemons, quartered with peel on

Beer Fish Brine
4 cups light ale
1/2 cup sea salt
1/2 cup brown sugar or sugar substitute (I love me some stevia)
1/4 cup pickling spice
1/4 teaspoon cayenne pepper
1/4 teaspoon old bay seasoning

Steak Brine
6 cups water
1/4 cup sea salt
2 teaspoons whole peppercorns
4-6 cloves garlic, smashed

Sweet Poultry/Pork Brine
2 quarts chicken broth
1 cup white vinegar
2 cups no-iodine added table salt (non-iodine)
2 cups honey or sugar substitute (I love me some stevia)
2 tablespoons whole cloves
8-10  cloves garlic, smashed

Smokey Poultry/Pork/Steak Brine
4 quarts water
2/3 cup sea salt
2 teaspoons whole peppercorns
4-6 cloves garlic, smashed
1 onion, sliced
1 tablespoon liquid smoke

Hawaiian Poultry/Pork Brine
4 quarts pineapple juice
2 oranges, quartered with peel
1 lime, quartered with peel
2 cups brown sugar or sugar substitute (I love me some stevia)
1 1/3 cups soy sauce
1/2 teaspoon liquid smoke
1 cup maple syrup
1 cup no-iodine added salt (1 1/2 cups Kosher or coarse salt)
6 cloves garlic, cut into halves
4-6 whole bay leaves
2 tablespoons red pepper, crushed

Cornedbeef/Pastrami Brine
4 quarts water
1 cup kosher salt
10-12 cloves garlic, smashed
3 tablespoons pickling spices
1/4 teaspoons juniper berries
8 bay leaves

Italian Brine for Pork/Beef/Steak
6 cups water
¼ cup kosher salt
¼ cup red wine vinegar
3 tablespoons dijon mustard
1 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1 tablespoon rosemary, chopped
6 cloves garlic, smashed
2 tablespoons sugar or sugar substitute (I love me some stevia)
1 teaspoon red pepper flakes

May your stomach always be full and your plate always emptied.

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