Chocolate Coconut Macaroons

I made these delightful little treats for my friend Abby's baby shower. They are the sin-free cure for a sweet/chocolate craving!

Chocolate Coconut Macaroons*

Makes 24 highly sweet cookies!

• 1-1/2 cups blanched almond flour
• 1/2 tsp. sea salt
• 2 cups unsweetened shredded coconut
• 1/4 cup unsweetened cocoa powder
• 3 egg whites
• 1 cup agave nectar

Preheat the oven to 350° F. Line 2 large baking sheets with parchment paper.

In a large bowl, combine the almond four, salt, coconut, and cocoa powder. In a medium bowl, whisk the egg whites to stiff peaks with a handheld mixer. Blend in the agave nectar. Fold the wet ingredients into the almond flour mixture. Spoon the dough 1 tablespoon at a time onto the prepared baking sheets, leaving 2 inches between each macaroon.

Bake for 15 to 20 minutes, until golden around the edges.* Let the cookies cool on the baking sheets for 30 minutes, then serve.

*Recipe from The Gluten-Free Almond Flour Cookbook
**since these are chocolate I couldn't tell if they were "golden around the edges" so I just baked them until the edges looked a little dry.

Chicken with Sicilian-Style Pesto

I made this for dinner tonight and was pleasantly surprised to find it tastes very much of Chicken Parmesan! There are three parts to this recipe, each part a different color to help avoid confusion.

Here's what I will call Chicken with Sicilian-Style Pesto - I hope you enjoy every bite!

Mix together:

• 2 Tblsp. extra virgin olive oil
• 1/2 tsp. dehydrated onion
  
• 1/4 tsp. garlic powder
• dash cayenne powder
• 1/8 tsp. dehydrated orange peel
• 1/8 tsp. dehydrated red bell pepper

Marinade 4 chicken breasts in spice mix for 30 min. then cook over hot grill until no longer pink in the center. Preheat oven to 300 degrees while chicken is grilling then transfer cooked chicken to baking dish. Spoon about 1/3 cup pesto over each chicken breast and place in oven for 10-12 minutes.

sicilian-style pesto:

• 5.8 oz jar organic oil-packed sun-dried tomatoes
• 2 clove garlic, peeled
• 1/2 cup raw pine nuts
• 1 tablespoon coconut oil
• 2 green onions, whites only, chopped very fine
• 1 tsp. Natural Directions Lemon Pepper Seasoning
• 1/2 teaspoon dried oregano
• 1/4 cup white white wine 
• 1/2 cup fresh basil (about 15 leaves), chopped
• 1/2 cup parsley, chopped
• 1/2 cup celery leaf, chopped

Prepare the pesto (this can be done while chicken is grilling, just don't forget to watch the chicken too!)

1. Put the sun-dried tomatoes with the olive oil in the blender with the garlic, almonds, and 1 cup of hot tap water.
2. Blend on high until the ingredients have combined into a chunky sauce, about 1 minute.
3. Heat coconut oil in medium sauce pan
4. Saute onions with lemon pepper, oregano, and white wine for 1 minute
5. Add pesto from blender and mix well with wine sauce
6. Add remaining ingredients and warm through.

zucchini "noodles"

• 2 Tblsp coconut oil
• 2 zucchinis shaved into strips with a vegetable peeler
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder
• 1/4 c. pesto sauce

Heat coconut oil in medium skillet. Add Zucchini, garlic and onion powder. Saute until zucchini is tender. Add pesto sauce and transfer 1/4 of the noodles to dinner plate. Top with a warm chicken and enjoy!

(try not to lick the plate clean)

Chicken & Walnuts in Plum Sauce

1 c. walnut halves (leave them as halves or chop very coarse)
1 beaten egg white
1 tbsp. grapeseed oil
1/8 tsp. xanthan gum
6 chicken thighs, boned, cut into 1/2" pieces (if you prefer use about 1 lb chicken breast)
1/2 c grapeseed oil
1/4 c. paleo plum sauce
1 (1") piece ginger, chopped
1 tbsp. honey
2 tblsp. fish sauce
1 tsp. sesame oil
2 green onions, finely chopped

• Pour boiling water over walnuts, let stand 5 minutes. Drain and pat dry.
• Combine egg with 1 tablespoon oil and xantan gum in small bowl. Add chicken pieces and toss gently to coat.
• Heat 1/2 cup oil in wok over medium heat. Add walnuts and fry until golden, about 45 seconds. Remove with slotted spoon and drain on paper towels.
• Add chicken to wok and fry until golden brown, 3-4 minutes. Drain. Pour off all but thin film of oil. Return pan to heat.
• Add plum sauce, ginger, honey, fish sauce, sesame oil and stir until combined. Reduce heat and simmer, stirring constantly until sauce begins to thicken, about 1-2 minutes.
• Add chicken and walnuts; mix thoroughly with sauce. Transfer to heated platter and garnish with green onion.

Paleo Plum Sauce

6 large plums, pitted and peeled*
1 apple, cored, chunked and steamed until soft (or 1/2 cup applesauce)
1/2 cup grapeseed oil
1/3 cup thai fish sauce
1/4 cup orange juice (or 2 TBLSP 100% orange juice concentrate)
1/4 cup dry white wine
3 cloves garlic, minced
1 1/2-inch chunk ginger, peeled (optional)
2 tablespoons raw honey

Remove skins from plums by dipping in boiling water for 1 minute or until skin breaks; cool immediately by dipping in ice water or running under cold tap water. Remove pits and discard. *Note: This is an optional step but yields a more professional result. (Skins may be left on if you don't mind them).

Combine all ingredients in a blender; process until smooth. In a heavy bottomed saucepan, bring to a boil. Reduce heat to very low and simmer for about 10 minutes.

Use sauce for basting or serve as an accompaniment for dipping.

Cinnamon-Walnut Apples

Because sometimes you just need something a little indulgent... this was delightful!
Cinnamon-Walnut Apples:
1 Tbsp coconut oil
½ c. chopped walnuts
1 – 2 cored & diced apples
1 Tbsp raw honey
½ tsp cinnamon
Pinch nutmeg
Melt coconut oil over medium heat, add walnuts & toast lightly. Add remaining ingredients, cover tightly and cook until apples are soft, stirring occasionally.

Apple Cashew Chicken

For lack of a better name - I just went with what I used in this dish. I have to say, even I was surprised how well this one turned out - I would never have thought of using grapefruit juice in a marinade for chicken. My husband is coming around to this paleo eating... even told his friend at the gym this chicken is "to die for!" I hope you enjoy it!! (I took the leftovers for lunch and it reheats beautifully too!)

Apple Cashew Chicken

In medium glass bowl mix:
¼ c grapefruit juice
¼ c rosemary & garlic olive oil (or just use olive oil and ¼ tsp rosemary & extra ¼ tsp minced garlic)
1 tsp minced garlic (fresh or freeze dried)
2 Tbsp minced onion (fresh or freeze dried)
2 Tbsp raw honey
¼ tsp crushed red pepper flakes (more or less depending on how spicy you want it)

Add and marinate for at least 30 min:
2 chicken breasts cut into 1” chunks

While chicken is marinating:
Julienne 2 large carrots (enough for about ½ cup)
Dice ½ large apple (I used a Pink Lady apple)
1 c. roasted cashews
Heat 1 Tbsp sesame oil in skillet. Scoop marinated chicken out of marinade and into hot skillet and cook, tossing until cooked through. Remove chicken from skillet and add remaining marinade, carrots, and apples cooking until apples are translucent and carrots are soft. Return chicken to skillet with cashews and heat through. Top with a handful of chopped fresh green onion or cilantro and enjoy!

Serving suggestion:  Serve with steamed broccoli and Cinnamon-Walnut Apples

Cinnamon-Walnut Apples:
1 Tbsp coconut oil
½ c. chopped walnuts
1 – 2 cored & diced apples
1 Tbsp raw honey
½ tsp cinnamon
Pinch nutmeg
Melt coconut oil over medium heat, add walnuts & toast lightly. Add remaining ingredients, cover tightly and cook until apples are soft, stirring occasionally.

Spice-it-up Tomato Sauce

2 Tblsp olive oil
1 green pepper, diced

1 small onion, diced

3 cloves minced garlic

1/2 c. to 1 c. chopped mushrooms

2 cans organic diced tomatoes

2 cans tomato sauce  

2 Tblsp oregano

1 tsp thyme

1 tsp marjoram

1 tsp rubbed sage

1/2 tsp basil

1 tsp garlic powder

2 tsp crushed red pepper flakes

1/2 tsp ground cinnamon (adds a touch of sweet without the sugar)

Heat the olive oil in a large pot then saute pepper, onion, and garlic until onion is translucent. Add mushrooms and heat through, then add remaining ingredients and let simmer on low for a few hours. (or transfer to a slow cooker set to low)

This sauce has a bit of a kick, so if you like it a little less on the "bites back" side, reduce or omit the red pepper flakes.  If you like your sauce a little less chunky - after you saute your pepper onion and garlic, transfer to your blender with diced tomatoes and process till smooth. Please do not blend just the hot ingredients in a tightly sealed blender as the heat has a tendency to build and blow the lid off, which may cause burns. 

Serve over chicken breast, sauteed zucchini, meatballs, or steak.

My non-paleo husband had his with spaghetti noodles and meatballs and said it was "actually really good"