Macaroon Recipe Review and My Quick Hot Carob

Let’s be honest for a minute. I love dessert. Growing up as a kid my mother was always baking pies and cookies, cakes and pastries. Even to this day when friends or family are around there is a dessert buffet. She makes everything from scratch and whips it up in such a hurry that you would think making pie is as easy as brushing your teeth. It breaks my heart going back home and not being able to eat those classic flavors of my youth.

I have been doing the whole “gluten free” thing for a while in hopes to clear up my Psoriasis, a naturopathic doctor told me to avoid eggs, and corn is out of the question unless I want to feel like a dog with fleas. So let’s just sum it up folks: Making baked desserts can be a real you-know-what!

Gluten free baking without eggs and cornmeal leads to some real tasty bricks. I will never forget the “hamburger buns” I made a few summers ago. I think most folks who go GF have tasted some pretty awful things in the name of bread. There are a few egg free Paleo recipes I have tried that are mostly coconut butter and coconut flour but they never seem to set up right. So I have stuck with raw desserts to curb my sugar cravings. There are a ton of amazing recipes put out by the Fragrant Vanilla Cake, who makes some incredible looking desserts. I made her Sweet Potato Pies a few times and they never disappoint, but now that I am full AIP nuts are out of the question.

So when I want my house to smell all buttery and settle down to a yummy baked treat that was quick to make… What recipe is a woman to use? Thankfully the lovely lady Kelly at A Girl Worth Saving posted a recipe round-up that lead me to these super easy, very delicious coconut macaroons. I have made them twice, just to be sure they were as good the second time and by golly they were!

IMG_4931

First you start off by melting some coconut butter with maple syrup and adding cinnamon and a sprinkle of sea salt. The recipe called for ground cloves but I only had whole and didn’t want to take the time to grind it up. I am sure the clove would be a lovely addition, but I don’t have any problem eating them without! The original recipe also makes about 4 dozen which is a dangerous amount of cookies for me to be around so I cut the recipe in half.

IMG_4932

Ahhh, look how well-loved this baking sheet is and the non stick liner! I love this liner! I hate to throw away parchment and aluminum foil all the time, so this has come in handy and has held up really well. I usually wash it, dry it then store it on the baking sheet for the next project. I use a little cookie scoop packed well to form the cookies. They are delicate at this point and the “dough” is rather crumbly so you may need to gently squish it together on the pan, but don’t worry once they bake and cool they hold up.

IMG_4933I haven’t even baked them and already with the warmed maple syrup and coconut butter they smell like brown butter! The aromatic cinnamon is so comforting. Once they get into the oven they fill the house with that all too familiar smell. It is wonderful! I use a gas stove and find that it loves to toast coconut up in a hurry so I usually dropped the recipe temp 5 to 10 degrees depending on the baking time. And I usually set the timer for 2 – 4 minutes less and check them. I am not sure if these tips will help you, but in my experiences of Paleo baking this has been the case. These macaroons are done in 12 minutes.Carob and MacaroonHeaven must serve macaroons, these macaroons to be exact. They are the perfect treat to reward yourself for eating well and living clean! I ate one along side a cup of my Quick Hot Carob and felt like the Queen of the Universe. Find the recipe here and start Enjoying This Journey of healing with me!

Quick Hot Carob

1 Tsp Carob Powder ( I use this brand I found at whole foods)

1 Tsp Honey ( You could also use maple syrup or coconut sugar)

1/4 Cup of Coconut Milk

1/2 Cup Filtered Water

Bring the coconut milk and water to a gentle simmer in a pot. Once heated through, remove from heat and whisk in your carob and sweetener.

While carob has good nutritional value it also has a high sugar content so I definitely consider this a reward!

IMG_4937

Advertisements

Not So Matzoh Soup and My Weekly Groceries

Cool weather has finally come. Not so sure how long it will last, we usually have a few warm spells before it really manifests itself. It’s soup weather for the time being and what a great way to stretch your money and get your bone broth in at the same time. I personally haven’t gotten too into drinking bone broth straight. I have tried to drink a mug with breakfast but it doesn’t appeal to me the same way a steaming bowl of soup does, and I could settle for something as simple as broth with green onions and herbs. We eat with our eyes and that pop of green really gets me!

I threw this soup together this morning after a grocery run before work. It did take a little planning, but it is like wrapping my heart in a fuzzy blanket while my imaginary Bubba reads me stories.

IMG_4924 IMG_4926 IMG_4925 IMG_4927


Not So Matzoh Soup

4 to 6 Cups Chicken Bone Broth. Reserve 1/2 Cup.

4 Stalks of Celery Diced

4 Carrots Diced

3 Turnips Diced

3 Cups Chopped Greens of your choice! I used Arugula.

2 to 4 Cups Filtered Water ( enough to equal 8 Cups of liquid including your broth, could also use only  8 Cups broth)

1 Tsp Good Quality Sea Salt

2 Pounds of Turkey Meatballs (Recipe follows)

I recommend getting your turkey meatballs ready the night before, to allow the flavors to marry together but they can be made the day of before you start your soup.

Add your chicken broth to a medium or large stock pot and turn heat on to medium high. As the broth heats, dice your carrots, celery, and turnips. Add your diced veggies to the pot, bring it all to a boil and reduce to a simmer for 20 minutes. During this time I add my turkey meatballs to a non stick skillet with 2 tbsp of coconut oil that has been heated to medium heat. Every few (2-4) minutes I stir the soup and the meatballs, and once the meatballs have firmed up and are lightly browning I add the 1/2 cup of reserved broth. Cover the meatballs and let cook for 10 minutes on medium.

When the 20 minute timer goes off for the soup I add in my greens and lower the heat a little. Let the soup continue to simmer gently to cook your greens down a bit and to finish up your meatballs.

When the 10 Minutes are up for the meatballs I check one to be sure they are fully cooked. Cut it in half and if it’s white instead of pink I am good to go! Turn off the heat and pour the pan of meatballs into the soup pot.

Stir the meatballs into the soup, check for salt or add some pepper if you like, and it’s ready to serve!

This recipe makes a large quantity of soup so it’s great for a large family or for keeping you fed for the week.

Turkey Meatballs

2 Pounds of Good Quality Ground Turkey Breast ( Could also use turkey thigh or a mixture of both)

1 Cup of chopped Shallots ( Or any onion, whatever you have on hand!)

4 Cloves of garlic

1/4 Cup Finely Chopped Parsley

1 Tsp Dried Sage

1/2 Tsp of Good Quality Sea Salt

2 Tbsp Coconut Oil

1/2 Cup of Chicken Broth (Reserved from soup)

Knead ingredients together in a large bowl until mixed together. Roll into bite sized or slightly larger balls (think Matzoh ball size). These are best made the night before but can also be made the day of if you are in a bind. To cook, heat coconut oil on medium to medium high heat until it is hot, add the meatballs and cook, turning every few minutes. When they start to lightly brown add the broth, cover and cook on medium for 10 minutes. This recipe can be turned into breakfast patties, burgers, or you can use these meatballs in any recipe that calls for them. They can also be frozen for a month or more to use later on.

Weekly Groceries

Here’s my groceries for the week. Since I am committing to following the Paleo Approach for my Psoriasis, as well as cooking all my meals (hopefully) at home. My budget per week for food for 2 adults is $100. This bundle of food cost me $71.26 and I will have $28.74 left for any small items needed throughout the week. It includes 8 servings of Wild Caught Salmon and a luxury item – coffee (not AIP!) from a local roaster. These two items make up for most of the bill. I will try to document all the meals I can make from this haul.

What’s your favorite luxury item from the store?