Coconut Lemon Melt-aways

I got this recipe off Pinterest. Boy, is it yummy! These are great for a healthy snack to pop in the middle of breakfast and lunch, or for an after dinner dessert. There's no guilt to these cookies whatsoever; just wait until you see the ingredients in these delish Coconut Lemon Melt-aways! These are no-bake, Paleo-friendly. Enjoy!

Coconut-Lemon Melt-away Cookies

Dry Ingredients:

1 1/2 cups Almond Flour 

1 1/2 cups dried Shredded Unsweetened Coconut 

1/3 c Coconut Flour

2 big pinches of Salt

Mix all of your dry ingredients together - set aside and move onto the next step

  

Wet Ingredients:

In a small mixing bowl combine the following:

6 Tbsp Agave 

4 Tbsp Lemon Juice

2 tsp Vanilla 

1 Tbsp Lemon zest

Mix together all of the above ingredients...

 With your mixer on, slowly stream in the wet ingredients...

add 1/4 cup, 1Tbsp melted Coconut Oil

While your Mixer is on, stream in your melted Coconut Oil. Your batter will thicken fairly quickly as it mixes with the Oil and the oil cools down

 

Warm them in oven at lowest heat, leaving the door cracked open for about 1 hour, maybe a bit longer.

Your finished Cookie will be dry on the outside and melt-in-your-mouth moist on the inside 

Place your cookies in the fridge after they've cooled down, letting them chill and set before you eat them.

Flourless Peanut Butter Cookies

I made some flourless peanut butter cookies yesterday. They are really easy and extremely healthy to snack on.

simply gluten free

1 cup natural peanut butter

1 large egg

1/2 cup agave nectar

1 teaspoon vanilla

Mix all the ingredients in a bowl. Bake on 350 for 10 minutes or until edges are golden brown.

Chicken Spaghetti Casserole Paleo Style

I found this recipe on pinterest yesterday, and I love turning recipes into paleo-friendly meals; I thought this Chicken Spaghetti Casserole would be a great one to turn paleo.

http://www.recipegirl.com/2011/10/24/chicken-spaghetti-casserole-2/

Chicken Spaghetti Squash Casserole

1 medium sized spaghetti squash cooked
1 tablespoon salted organic butter
  3 cups sliced mushrooms
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
  2 cups coconut milk
8 ounces goat cheese
2 cups cooked, chopped chicken
1 teaspoon Tabasco sauce
salt and pepper, to taste

Directions:

1. Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.

2. Cook spaghetti squash in oven for 1 hour 15 minutes or until done. Let cool, then scrap out.

3. Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. Add coconut milk to vegetables in the pan. Stir in goat cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, spaghetti squash and Tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish.

4. Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.

Mini Peanut Butter Trifles

So i found this recipe and tweaked it to be Gluten free with Reese Cups instead of cookies. I hope you enjoy!

http://www.mybakingaddiction.com

 

 Mini Peanut Butter Trifles

Ingredients:

For the peanut butter mousse:

4 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup plus one tablespoon confectioners’ sugar
1/4 teaspoon pure vanilla extract
2 tablespoons heavy cream

For the trifle layers:

10 Big Reese Cups
  caramel sauce (store bought or homemade)
1/2 cup heavy cream plus 1 tablespoon confectioners’ sugar, whipped

Directions:

For the peanut butter mousse

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using an electric mixer, beat cream cheese, peanut butter, confectioners’ sugar, vanilla, and heavy cream until thoroughly combined and fluffy; about 3 minutes.

To assemble the Peanut Butter Trifles:

1. Place about 1 chopped Reese Cup into the bottom of each mini parfait glass. Spoon in a layer of peanut butter mousse. Add a layer of caramel sauce and repeat layers. Top with whipped cream and finish with chopped Reese Cup.