Delicious Grain-Free Chicken Casserole

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Hello to you all! I apologize for my absence in the last several months. I do feel like I have somewhat of an excuse as we just gave birth to our third child (our first girl) on August 21st! Nora Kathryn is a bundle of love, and I am definitely enjoying the fact that I have another girl in the house! 🙂

Still, all of that to say…I have missed you, my friends, and I am very excited to start posting again. Over the past months of preparing for our baby, I have also spent some time putting together recipes to post, and the one I am about to share today will not disappoint. In fact, you can ask my (almost) 2 year old what he thought of it last night as he shoved in his 4th helping! 🙂 I can definitely say that I felt I have scored a “mommy win” with this dish.
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A huge thanks to He and She Eat Clean for this amazing recipe! Scott and Whitney Carlson are the authors of this blog; I found this delish dish off of their website, and am super excited to share their recipe with you. I have adapted it with a few changes, but the majority of the recipe remains the same. Check out the original recipe here, and while you are at it, take some time to browse around for a few more of their recipes! 🙂 Enjoy this easy, budget-friendly, and delectable casserole!

Ingredients:
2 c cooked shredded chicken (Leftover rotisserie chicken works great.)
1 medium butternut squash, peeled and cubed (I measured approx. 3 cups uncooked squash.)
1/2 c coconut cream (Skim this off the top of a can of coconut milk. It works best to refrigerate
the can overnight for this. Do not use low fat coconut milk, people! Full fat is best and truly much
better for you!)
4 cloves garlic, unpeeled
1 leek, chopped
3 Tbsp coconut oil, melted
1.25 c frozen green peas, thawed
1 TBSP apple cider vinegar
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp thyme

Directions:
Preheat the oven to 375. Place the cubed butternut, leek, and 1 tablespoon of coconut oil in a bowl. Toss to combine. Next brush the cloves of garlic with a little coconut oil and wrap in aluminum foil. Place the leek and butternut squash mixture on a parchment-lined cookie sheet and set in the oven. Take the wrapped garlic cloves and set these in the oven next to the cookie sheet. Roast in the oven for 35-40 minutes. (Roasting these veggies is a key component in the flavor of this casserole.) 🙂

Place the roasted leek and butternut in a large bowl. Squeeze the garlic cloves out of their skin into the bowl as well. (CAUTION: The cloves will be extremely hot, so you will need to let them cool. Using a hot pad, unwrap the cloves and place them in the fridge until cool enough to handle!) Mash the butternut/leek/garlic mixture to a smooth, yet slightly chunky texture.

Add apple cider vinegar, sea salt, black pepper, oregano, and thyme to the mashed butternut squash and stir to combine. Add coconut creme and oil. Stir to combine. Next add the shredded chicken and green peas, and stir once more.

Place the entire casserole in a large skillet and heat the dish for 8-10 minutes on medium. Enjoy, and eat seconds! 🙂
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*This post contains affiliate links.
*Credit to He and She Eat Clean for this recipe!

Coconut Flour Fudge Brownies (Grain-Free Goodness!)

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It’s no secret…I am definitely in love with chocolate, particularly chocolate brownies. If I am honest, I have something on hand every week! 🙂 Am I addicted? Probably. 🙂 These brownies have been my “go to” dessert for quite a while; they also have been successful at satisfying the sweet tooth of family and friends. I am incredibly grateful to Erica from the Comfy Belly for this delicious recipe. I did alter the amount of coconut flour, but other than that, this is Erica’s recipe. 🙂 Be sure to check out her blog for more great dishes! 🙂

Ingredients:
1/4 cup minus 1/2 tsp. coconut flour (Do not pack this. Too much coconut flour will alter the texture of your brownies.)
3/4 cup unsweetened cocoa powder (You can also use cacao powder.)
1/2 teaspoon sea salt
4 organic eggs (This is important.)
3/4 cup maple syrup (Grade B preferred)
2 teaspoons pure vanilla extract
1/3 cup melted coconut oil (If dairy is tolerated, Kerrygold butter tastes great in place of the coconut oil! I find mine at Trader Joe’s. Sometimes Costco will carry this as well.)

Directions:
1. Preheat the oven to 350 and grease an 8×8 pan with coconut oil.
2. In a large mixing bowl, whisk the dry ingredients together. Set aside.
3. In a smaller bowl, combine all of the wet ingredients, except for the coconut oil (or butter). Add the wet ingredients (except the coconut oil/butter) to the dry ingredients. Using a handheld mixer, combine the wet and dry ingredients until well incorporated. Add the 1/3 cup oil or butter and process again until incorporated.
4. Let the batter set for 5 minutes, and then proceed to process once more for 30 seconds with the handheld mixer.
5. Pour the batter into the prepared pan, and bake for 20-25 minutes, or until the toothpick inserted comes out clean. (I always under bake mine a little and take them out at 20 minutes because I prefer them that way; it is a matter of your taste preference.)
6. Optional but absolutely delicious: Poke holes into the top of the brownies and frost with Erica’s delicious ganache! Find the recipe here.
7. Let cool slightly and enjoy! 🙂

*This page contains affiliate links.
*Brownie and ganache recipe from Comfy Belly.

Guest Post from Dr. Noodles! Delicious, Tasty, and Grain-Free

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I am excited to introduce to you Steve Frazier and his wife, Dr. Brenda Frazier, PhD, the founders of the company, Dr. Noodles. I had the opportunity to meet both of them as they promoted their product at our local health food store. One taste of this delicious, grain-free pasta, and I knew I had found a superior product. I was also convinced that I had to ask them if they would do a guest post for me on my blog. They enthusiastically agreed, and I am so excited to have them with us today. Mr. Frazier and his wife share their story and inspiration for starting Dr. Noodles, and they also include a delicious recipe at that end. Enjoy this post, and I encourage you to check out their delicious products for yourself and for your family.
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Greetings to all our fellow food and health enthusiasts!! We are very excited to be your guest blogger today and to share a bit of our story. Let’s start from the top. My wife and I were in the restaurant business for 25+ years and now, my Master’s Degree and her PhD later, we have found ourselves back in the food industry.

About three years ago my wife, Dr. Brenda Frazier, PhD, became ill. Since then she has seen 17 doctors with several hundred thousands of dollars in medical expenses and no answers. Along the way she began seeing a holistic Clinical Nutritionist, which our daughter Alex Hartinger, now totes as her career path as well. (Our family has taken the dive into natural health and an organic lifestyle very much together and whole-heartedly.) Both have helped her with her Lyme Disease diagnosis and are now addressing the many systemic problems, which this terrible disease has evoked on her body. Along the way she discovered a gluten-free lifestyle and realized some favorable results, but she ultimately realized that grains were still causing her ailments.

Now that she knew how immensely her grain-free choice was worth it, she proceeded to spend countless hours in the kitchen as she passionately strove to make this lifestyle as close to her previous, “comfortable” life as possible. Her efforts paid off as they led to hundreds of recipes and experiments with food. She knew that the options on the market had quality OR texture OR taste but were rarely “the whole package.” Naturally, and somewhat out of necessity, she started a grain- free cookbook, which was a place to keep track of her awesome recipes that would hopefully help other people navigate this shift in eating habits should they decide to be grain-free or be told they must be grain-free. When we got to the garbanzo bean pasta it became glaringly obvious to us that we needed to share it on a level way beyond a cookbook. The Dr. Noodles grain-free, non-GMO, soy free, nut free, and dairy free noodle was born and born to shine. In the past year since this revelation, a new family business has manifested, and our noodles are sold all over the state of Wisconsin (and we’re GROWING!!).

This is what it looks like!
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Our story continues as we bring Dr. Noodles fettuccine, spaghetti, and elbow macaroni to celiacs, gluten and grain intolerant people, and diabetics across the State of Wisconsin- and to many, many more people who are just looking for a more nutrient dense, less inflammatory responsive food than the pastas on the market. Our product is non-GMO containing only four ingredients: garbanzo bean flour, arrowroot starch, xanthan gum (which all come from Bob’s Red Mill and are on the Non-GMO Project verified list), and organic eggs. We’re all about organic; however, we will probably never be able to claim to be totally organic as organic garbanzo bean flour is currently 6-7 times more expensive than the non-GMO kind we are buying, and given our research on source and quality, we know that we are providing a clean and real whole food product.

Finally, now that we have shared our story and our product, we’d like to conclude with one of our favorite recipes. If you’d like more delicious recipes from Dr. Noodles, there are more posted on our website, http://www.drnoodlesbybrenda.com, or on our Facebook page, http://www.facebook.com/drnoodlesbybrenda. noodles4
Garbanzo Bean Spaghetti Carbonara (Serves 4)
Ingredients:
½ onion, chopped
2 tablespoons coconut oil
½ lb. bacon (uncured, organic)
2 tablespoons of butter (organic)
3 egg yolks (organic)
1/3 cup unsweetened almond milk
¼ cup raw cheddar cheese
½ tsp sea salt
1 package of Dr. Noodles spaghetti
Heat the oil in a pan and sauté the onion until transparent. Add the bacon and cook until the bacon is crisp. Remove this mixture from pan and keep it warm. Melt the butter in the same fry pan with the bacon fat. Remove pan from heat. Stir in egg yolks and season to taste with sea salt and pepper. Stir in the almond milk and cheese. Add the onion and bacon mixture and mix thoroughly. Cook pasta in boiling salt water until tender. Drain. Mix everything together and serve immediately. You can add more cheese at the end if you prefer.

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Thank you all for taking the time to hear our story and a huge thanks to AvocadoMommy for inviting us to be on her blog. We are honored to be here. Let us say, it has been through a strong faith in God and much prayer that we have managed to get through some very difficult times with Brenda’s health. With His help we have persevered and brought a product to market that has brought smiles and joy to many hearts of people who have not been able to eat good tasting pasta for many years.
We demo our product regularly around the state and post the schedule on our Facebook page. We invite you to join us for some great tasting pasta, a nice chat, and friendly comradery. See you soon!! If you see this little dude at a demo, say, “Hi!” to our garbanzo-bean-noodle-loving grandson, Mac!
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*This page contains affiliate links.
*Pictures courtesy of Dr. Noodles.

Delicious Homemade Chicken Soup (Grain-Free!)

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This one is a winner. It is such a delicious and warming soup recipe, and I can hardly wait for you to try it! Plus, while we have a couple colder days still in the weather forecast, isn’t it nice to have a few simple, yet absolutely satisfying, soups to use from your recipe file? 🙂 This one is great for many reasons: it is gluten-free, grain-free, and dairy-free. Plus, it is a super immune booster with the bone broth added into the soup. Oh, and did I mention that it is just downright delicious? 🙂 Enjoy! 🙂

Ingredients:
2 tablespoons coconut oil (If you don’t have a dairy sensitivity, I would strongly encourage you to use Kerrygold Butter. I find mine at Trader Joe’s.)
1 cup organic carrots, peeled and chopped
1 cup organic celery, chopped with leaves removed
1/2- 1 cup chopped onion
3 cups homemade bone broth (You can find the recipe here. )
1 teaspoon dried thyme
2 tablespoons chopped, fresh basil
2 cups cooked, shredded chicken (I like to use a leftover rotisserie chicken from our local health food store. It adds a ton of flavor!)
1 cup full fat coconut milk (Homemade coconut milk is great in this recipe. You can find the recipe here.) *Note: If you do buy this from the store, use the canned, full-fat coconut milk, and make sure it is free of carrageenan.
Salt and Pepper to taste

Directions:
Over medium heat, melt the coconut oil (or butter if using) in a large pot. Saute the carrots, celery, and onion for 3-4 minutes, or until the onion is tender. Pour in the bone broth, and add in the thyme, basil, salt and pepper. Stir. Next, add the chicken to the pot, and gently stir again. Bring to a boil, and then turn the heat down to a simmer. Cover and simmer for 20-30 minutes. Pour in the coconut milk and stir. Heat through and serve! This soup is great with a side of plantain crackers. Get the recipe here.
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*This page contains affiliate links.

Nutritious Chocolate Mint Smoothie (Paleo Style)

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I know, I know…I am a couple days late with this one! I had planned to have this post ready for St. Patty’s Day, but unfortunately (or not:)), I drank this delightful smoothie before I gave myself a moment to take a picture. So, I just promised myself another smoothie the next day…and the next. 🙂 Yes, I have had three of these since March 17th, but I am not ashamed! There is no need to feel guilty for this one, because it is full of nutritious ingredients, paleo, and even more, it is absolutely satisfying. Go ahead! Make a few for yourself this week. 🙂 Enjoy!

Ingredients:
1/2 avocado, peeled, cut into chunks, and placed in the freezer for an hour (Please do not skip this step! This is a smoothie “game changer” in regards to texture!)
1 frozen banana, cut into chunks
*1/2-3/4 cup coconut milk (Try this homemade recipe!) If you do not make your own, it is important to purchase a brand which does not contain carrageenan.
1-2 mejool dates
1 1/2 teaspoons pure vanilla extract, alcohol free (I purchase mine from Trader Joe’s.)
1/8 teaspoon pure peppermint extract (This is the brand I recommend, as it does not contain alcohol.)
1-2 tablespoons unsweetened cocoa powder
1/2 cup ice
Optional add in: Great Lakes Collagen Hydrolysate (This is a great protein source and super for gut health. Make sure to purchase the green can, not the red one.)

Directions:
Place all the ingredients in a blender, and process until smooth. A high-speed blender works great for this, but if you do not have one, a normal blender will work just fine. It just may take a little more work to get it all processed. 🙂 Pour your delicious treat into a large glass. If desired, top with one of these brownies!

*Start with a 1/2 cup of milk. You may need to add a little more milk (or water) to assist in blending. Add a little at a time, so as to not make it too runny. You want your smoothie to have an “ice cream-like” consistency. 🙂

*This post contains affiliate links. Thanks for your support!

Coconut Peanut Butter Stuffed Date Truffles

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My love for chocolate, peanut butter, and dates inspired me to give this recipe a whirl, and all I can say is, “Wowza!” These are AMAZING. I am not even kidding; you need to have made these yesterday. Not only are they delicious, but they are an excellent choice for a treat. Dates are packed with nutrients: fiber, potassium, iron, B vitamins, and vitamins A and K, just to name a few. (See more on the health benefits of dates on Dr. Mercola’s site. )

Before I go any further and give you the directions for these date truffles, I do have to thank Sylvie, from Gourmande in the Kitchen, who is the master behind the original recipe. If you want her original recipe without my modifications, head on over and check out her creation (She has named these treats Chocolate Covered Coconut Dates). Plus, she has some other wonderful recipe inspirations as well! 🙂

Without further ado, here is your tasty treat! 🙂

Ingredients for the Stuffed Dates:
1/2 cup unsweetened shredded coconut (Note: If your batter seems a little runny after the stuffing ingredients are mixed, add 1-2 extra tablespoons of shredded coconut.)
2 tablespoons melted coconut oil
2 tablespoons maple syrup, Grade B preferred
4 tablespoons organic, creamy peanut butter (You can also use sunflower seed butter or almond butter as well!)
Pinch of sea salt or pink Himalayan salt
1/8 teaspoon vanilla extract (Trader Joe’s sells one that is both alcohol free.)
About 20 large, soft Medjool dates (I actually have found a great deal on dates at Costco!)

Ingredients for Chocolate Dip:
1/2 cup melted coconut oil
1/2 cup cocoa powder
4 tablespoons maple syrup, Grade B preferred
1/4 teaspoon vanilla extract
Pinch of sea salt or pink Himalayan salt

Directions:
*In a large mixing bowl, combine the ingredients for the date “stuffing” (mixing by hand). You can also put all of the ingredients in a food processor for a smoother filling.
*Cut each date in half lengthwise one way, and take out the pit.
*Fill each date with the peanut butter stuffing.
*Chill the dates in the freezer. 20 minutes is a good amount of time.
*While the dates are chilling, make the chocolate dip. Place the melted coconut oil in a medium-sized bowl. Add in the remaining ingredients and mix with a whisk.
*Remove the dates from the freezer. Using a toothpick to hold each date, dip one at a time in the chocolate until fully covered. Place them on a parchment lined cookie sheet. If you desire, sprinkle the dates with chopped nuts, coconut, etc., right after dipping so that your sprinkles set with the chocolate. Place back in the freezer until the chocolate sets. Enjoy!! Store in an airtight container in the fridge or freezer.

*This page contains affiliate links.
*This recipe has been adapted from Gourmande in the Kitchen.

GARLIC: A Powerful Ingredient in Your Kitchen (Guest Post by Sarah from Abundelicious)

Photo Courtesy of Pixabay

Photo Courtesy of Pixabay


I would like to introduce my friend, Sarah, the Founder and CEO of Abundelicious! Sarah is a
Certified Holistic Nutrition Counselor and is passionate about helping individuals pursue a life of balance and wellness. She has tremendous wisdom in the area of health, and shares a little today about garlic! Enjoy learning about all its benefits, and make sure to try the recipe at the end of this post!

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Garlic is one of the most potent natural medicines in the world. There isn’t much it doesn’t do! There also aren’t many cuisines in the world that don’t utilize it. In addition, it was given to the slaves who built the pyramids of ancient Egypt, as well as the Olympic athletes of ancient Greece.

People often shy away from eating too much garlic because of the smell. Don’t get too upset about garlic breath; It’s the stinkiness that makes it such a powerful antioxidant (not to mention mosquito repellant – seriously). These antioxidants guard against, and even reverse, heart disease and cancer. Garlic also supports the immune system and fights off seasonal allergies.

Photo Courtesy of Pixabay

Photo Courtesy of Pixabay


In addition to the antioxidants, garlic is rich in vitamins and minerals. A few more of the many benefits of garlic include…

– lowering blood pressure
– blood thinner
– widens arteries
– prevents colon and stomach cancer
– stabilizes blood sugar by increasing the release of insulin
– antiviral (prevents the cold and flu)
– fights yeast overgrowth, as well as infections (use topically to treat athletes foot)
– better complexion
– tooth aches (press garlic oil or fresh garlic to the tooth and gum)

How does one best store garlic? Keep garlic uncovered away from heat and direct light. Fresh whole bulbs last about two weeks, but they only last about a week once broken.

Here is an easy and nutritious way to incorporate a little more garlic into your life! I have included a recipe that I hope you love. Substituting cauliflower for potatoes is also a great way to reduce starchy carbohydrates and inflammation.
Garlic
MASHED CAULI-TATOES
1 head of cauliflower
1-2 parsnips
1/4 cup olive oil
2-3 shallots, minced
5 garlic cloves, minced
1/2 cup coconut milk
thyme or parsley, to taste
sea salt and pepper

1. Cut the cauliflower and parsnip(s) into one-inch pieces, and steam until tender. Strain, and let cool.
2. Sauté garlic and shallots in half of olive oil.
3. Place cauliflower/parsnip mixture, shallots, garlic, extra olive oil, and coconut milk in food processor. Blend until desired texture.
4. Top with herbs, salt, pepper and butter/olive oil.
*Serve them with gluten-free crackers, avocado and olives. Or this can be a delicious side dish to your main course.
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If you would like to learn more about Sarah, some additional great recipes, and the services she provides, you can find her over at http://www.abundelicious.com. Be well!
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*This page contains affiliate links.
*Recipe and Cauli-Tatos Photo Courtesy of Abundelicious.

Guest Post by Gorilly Goods: An Interview with a Vibrant, Local Organic Food Manufacturer

It is my pleasure to introduce to you today, Chris, the Co-Founder of the delicious, crunchy snacks, Gorilly Goods. Not only are they delicious, but they are snacks which you can feel good about as they are packed full of nutrition. Enjoy learning more about Gorilly Goods, and don’t forget to take advantage of the February PROMO at the end of this post! Give the Gorilly Goods a try for yourself!
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Chris: We met LeNay and her sweet young boys while visiting a couple of stores with our Gorilly Goods products. We are delighted and honored to be able to introduce ourselves through LeNay’s beautiful Avocado Mommy blog.

Avocado Mommy: What are Gorilly Goods?
Chris: Gorilly Goods are crunchy, organic snack “things”. They are packages of tasty goodness that are delicious with your morning coffee or tea, are excellent to grab for a snack “on the go”, and are great for long drives in the car to grandma’s house. In addition, these snacks are ideal for refueling on the hiking trail or after your workout. Finally, they are excellent for kids! Pack them in our kids’ lunch along with a few extra to share with their friends! There are three flavors of which to choose from: The “Original” and the “Chocolate” which are sweet and the “Savory” which are made with seeds and greens. They are handmade in Jackson, WI, in a small family business owned by people who care about others and live like it’s heaven on earth.
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Avocado Mommy: Wow! My mouth is watering already. What are some other aspects that make this product so exceptional for my family?
Chris: Gorilly Goods represent the next generation of nutrition snacking: 100% organic, gluten-free, raw, non-gmo, vegan, and certifiably delicious. They represent cleaner oceans,
fresher air, more fertile soil, sustainability, forest life, healthy dancing children, brilliant
sunsets, and a connection to nature. These are the “things” of Gorilly Goods snacks.

Avocado Mommy: What is the background/inspiration behind the company?
Chris: My husband, Stephen, and I are a conscientious couple that have spent our last
25 years following a passion. Much of the passion has been connected to food, how
food relates to life on our planet, how food impacts the well-being of animals and
humans, how it affects our outlook on life, and how our food choices matter in the
scheme of our world. In 1999, Stephen and I chose to live a raw-food lifestyle
which we embraced, with much study, for several years. During this time, we
developed the Raw Foods Foundation in St Louis, MO. Classes were taught, raw
retreats were held, and many delicious recipes were created. The best of these recipes are
now being produced and introduced to the world through our products, Gorilly Goods.
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Avocado Mommy: Tell us a little more about the production of this product.
Chris: Everything we use in our kitchen is certified organic – that’s important to us. Our first
product to be introduced was the Original Fruit and Nut Things. It’s made mostly of
bananas (fair trade from Ecuador), with California raisins, Texas pecans, Vietnamese
cashews, California walnuts, Philippine coconut as well as coconut nectar, and some
sea salt. The same ingredients are in the Chocolate Fruit and Nut Things variety, but
we coat the Original pieces with an un-roasted, certified organic cacao bean chocolate,
sweetened with coconut palm sugar. It’s all vegan, non-gmo, and created on the tropical
side of heaven – imported from Bali. This Balinese chocolate is 70% dark and full of all
the good antioxidants and nutrients that dark chocolate is known for! Besides fair trade,
it’s certified organic and undeniably, an excellent choice of chocolate. The Savory
variety is made with mighty pumpkin seeds and the cruciferous king: kale (locally
grown from Full Harvest Farm, when available). The seeds and kale are
seasoned with organic nutritional yeast from Germany (info on our blog), gluten-free
organic tamari, and tasty seasonings.
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Avocado Mommy: I have these on my grocery list! Can you share any other thoughts as to why your products are special?
Chris: (As my mom would say…they are…)
• delicious
• nutritious
• make you feel ambitious 🙂
• seriously, they are just good….good tasting, good for you, good for the earth, just
plain old good

We can’t wait for you to try our delicious products! Plus, we have a great promotion for all Avocado Mommy readers:

Rejoice! Use coupon code “avocado” at checkout. You will get you 25% off suggested retail price of any online orders. The coupon is good through February 28th, 2015.

Thank you for reading! Thank you for checking out our products. Thank you for caring
about life. You can read more about us at http://www.gorillygoods.com
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*This post contains affiliate links.

“Spaghetti” and Homemade Meat Sauce

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Who doesn’t love a delicious plate of spaghetti and sauce? I know I sure do! 🙂 Plus, now that I have discovered how wonderful it is to use spaghetti squash in place of noodles, I can’t say enough about this dish. Of course, if you are still craving noodles with your sauce, there are plenty of gluten-free options out there. In fact, Trader Joe’s sells an excellent brown rice noodle which actually cook up quite nicely. Without further ado, here is the recipe for homemade meat sauce! 🙂

Meat Sauce Ingredients:

1 pound organic ground beef (grass-fed is best)
1 pound organic italian chicken or pork sausage (I get ours from the local health food store.)
1/2 cup chopped onion
4 cloves of crushed garlic
*1 (28 oz.) can of crushed tomatoes (If you can find the crushed tomatoes with basil, this is definitely the best option.)
*2 (6 oz.) cans of tomato paste
*13 oz. canned tomato sauce
1/2 cup water
2 tablespoons organic white sugar
1/2-2/3 cup chopped, fresh basil (This is so much better than dried! Trust me! 🙂
1/2 teaspoon fennel
1 teaspoon Italian seasoning
3/4 tablespoon sea salt (If you can, choose the Himilayan Pink Salt for the health benefits.)
1/4 teaspoon ground black pepper
2 tablespoons chopped, fresh parsley

*Note about canned tomato sauce: Make sure you look for BPA-Free cans. The acidity in the tomatoes causes this chemical to be leached a lot more easily.

Directions:
In a large pot, brown the beef, sausage, onion, and garlic until the meat is no longer pink. Add the crushed tomatoes, paste, sauce, and water. Stir. Add the remaining ingredients, and combine well. Cover and simmer for 2 hours, stirring occasionally to make sure there is no burning on the bottom of the pot. Your house will smell amazing!!! 🙂 Serve over spaghetti squash or gluten-free noodles. This makes a very large batch, so it works well to freeze the leftovers. It also works well as the sauce base in lasagna. This meat sauce recipe has actually been adapted from John Chandler’s Recipe: World’s Best Lasagna. If you feel ambitious, go ahead and make the entire lasagna recipe, subbing the lasagna noodles for your favorite gluten-free option. You still will have leftover sauce! 🙂

*This page contains affiliate links.

Paleo Sweet Potato Brownies Topped with Ganache and Cassava Root Chips (Grain-Free, Egg-Free)

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So, I tried something a little new today, and I seriously was incredibly pleased with the results of these ultra gooey, flavorful, and nutrient-rich brownies! 🙂 I am so excited for you to try these! They are very similar to the Gooey Goodness Brownies on my blog, but there are a few changes. For the sake of simplicity, I am going to post this slightly altered recipe for you. Enjoy every bite, knowing that you are getting not only a delicious brownie, but you are also consuming a dessert containing dietary fiber, vitamin B6, potassium, vitamin A, vitamin C, and manganese. 🙂

Brownie Ingredients:
4 tablespoons Enjoy Life Chocolate Chips, 69% Cacao if possible 🙂 (Otherwise, the semi-sweet still work wonderfully!)
¼ cup Natural Value coconut milk (I like this brand because there is no guar gum or thickeners.)
3 tablespoons coconut oil
½ cup pure maple syrup, Grade B preferred
½ cup cooked, mashed sweet potato
1 1/2 teaspoons vanilla extract
¼ teaspoon sea salt
¼ teaspoon baking soda
4 tablespoons cocoa powder
4 tablespoons coconut flour
4 tablespoons arrowroot flour

Directions:
Preheat the oven to 350.
Over a double boiler, melt the chocolate chips, coconut milk, and coconut oil. Stir constantly. Pour into a medium sized mixing bowl, and add in the maple syrup, cooked sweet potato, and vanilla. Beat until combined.
In a separate bowl, stir together the coconut flour, cocoa powder, and arrowroot, salt, and baking soda. Pour the dry ingredients into the wet and mix with a spatula until just combined.
Place in a greased 8×8 pan, and spread out evenly. Bake for 20 minutes, and remove from the oven. Don’t worry about under baking a little. 🙂 While the brownies are still warm, poke holes throughout the top and pour this amazing ganache recipe from The Comfy Belly over the top. Spread out evenly. These are delicious when the ganache seeps down inside the brownies! 😉

Cassava Root Topping:
*Cassava Root Chips? “What on earth?!” you say. These are a delicious alternative to potato chips and are divine when crushed on top of brownies. The salty-sweet mix is heavenly. Right before serving, crush a handful of these chips over the top of your dessert. I promise you will be pleasantly surprised!

*Of course, you can always use regular kettle cooked potato chips as well. 🙂

*This page contains affiliate links.

*Remember, if you have never ordered from Vitacost before, make sure to use the $10 off coupon I have provided on the sidebar of my blog! 🙂