Category: Snacks

Apple Pear and Blueberry Crisp

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I think it comes as no surprise my love for baking, but I have really been enjoying it lately. I don’t know if it’s my nesting kicking in while I wait for this baby to arrive—but I loved making this crisp! The recipe is so simple and satisfying to make! Crisp seem to be most popular during the fall and I’ve seen some berry crisp make appearances during the summer, but why limit yourself??? I thought this combination of fruit was a bit different than what I usually do and thought you would like it! In the past, I typically make a crumble topping but changed things up when I found this idea to use granola. I used my own homemade granola which is THE best, if I do say so myself!

As pictured, I used my favorite coconut ice cream to provide a sweet side to the crumble. The crisp isn’t overly sweet and only uses a bit of honey or maple syrup to sweeten things up!

image1 (1)Ingredients:

4 apples (I used granny smith), peeled, cored and sliced
4 pears, peeled, cored, and sliced
1 cup fresh blueberries
1 tablespoon cinnamon
1 tablespoon lemon juice
½ teaspoon salt
¼ cup honey or maple syrup
2 teaspoons coconut flour
2 cups granola
2 tablespoons coconut oil, melted
Optional: crushed pecans or walnuts.

Directions:

  1. Preheat oven to 375 degrees.
  2. Grease a 9×13 pan and set aside.
  3. In a large bowl, combine the apples, pears, and blueberries.
  4. In a small bowl, combine cinnamon, lemon juice, salt, honey or maple syrup. Pour over fruit. Sprinkle the coconut flour over the fruit. Mix in nuts if desired.
  5. Bake in the oven for 25-30 minutes or until the fruit mixture begins to bubble. Meanwhile, prepare the granola mixture by combining the coconut oil and granola.
  6. Remove the pan from the oven and top with granola.
  7. Continue to cook for 15 minutes.
  8. Serve and enjoy!

 

Carrot Bread

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Hi friends! We are almost done with the longest, least favorite, month of the year…MARCH! I always dread this month because its the pit of the winter when all we want to do is pull out our spring clothes and dance in the sun. This year, I really can’t complain about this month. We were hit with a monumental winter storm that gave us two consecutive snow days. We’ve been putting more work into the baby’s nursery and preparing for his arrival. I’m going to be blessed by the presence of dear friends this week that I haven’t seen in a while and surrounded by family for my baby shower. All-in-all, this month has been pretty great. Finding the bright side in this cold, winter month hasn’t been too difficult since I’ve had some pretty amazing blessings this month!

I’ve stumbled across many recipes for carrot cake but I’ve never actually made one. I don’t really have a good excuse, it just got lost in the recipes-to-make world. I decided to give this carrot bread a whirl. I’ve been C R A V I N G sweets like nobody’s business so I’m trying to combat that and still eat healthy. This recipe is sweetened with raw honey . I found an amazing raw honey at my local grocery store that I’m so in love with I’ve been tempted to eat it right from the jar. I told you—such a sweet tooth these days…it’s awful! Since carrots offer a natural sweetness, I’m totally satisfied with the taste, texture, and desire for something sweet.

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Ingredients:
2 cups almond flour (meal)
3 tsp coconut flour
1/2 grated carrots
3 eggs
1/3 cup coconut oil (melted)
3 tbsp raw honey
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/3 cup chopped walnuts

Directions:
1. Preheat oven to 350.
2. In a large mixing bowl combine the dry ingredients: almond flour, coconut flour, salt, cinnamon, baking soda and baking powder.
3. In a separate bowl, mix the wet ingredients: eggs, raw honey, vanilla extract, and coconut oil.
4. Slowly incorporate the wet and dry ingredients. Gently fold in the carrots and walnuts.
5. In a greased loaf pan, place the batter in and cook for 25-20 minutes.

Enjoy:)

Crepes

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Having a week off of grad school, work, and everything else I put on hold for Christmas vacation means more time for breakfast! These crepes were incredible and I cannot wait to make them again! If you are as big of a crepe fan as I am, you know that these basic crepes can be filled with anything your heart desires. I sometimes go online and browse menus to see what creative crepes are out there. Since I wanted something sweet, I went for mixed berries and topped with pecans and a dusting of confectionery sugar.
I’ve had quite the sweet tooth these days *cough* blaming it on the babe *cough* and am trying to control it slightly, but being on vacation makes it ever so difficult as I often give myself a break to indulge a bit.

Yields 5 crepes

Ingredients:
1/2 cup water
4 eggs
2 tablespoons coconut flour
1 tablespoon coconut oil (room temperature NOT melted)
1/2 teaspoon vanilla extract

Directions:
1. Place all ingredients in a blender and blend until smooth.
2. Cook crepes in a thin layer in a non-stick skillet. Flip once when sides begin to lift from pan.

Tips…
The thinner the crepes, the better! Swirl your skillet around to thin out batter. If your skillet has ANY chance of batter sticking, add a coconut oil to each round of crepes. Don’t over cook them! You want them soft. Depending on your stove top and how hot you keep the temperature at, they should only take 3-4 minutes to cook. These crepes keep well in the refrigerator so make a double batch and enjoy all week!

Fill with your favorites!
*Mixed berries
*Orange slices
*Top with nuts and syrup
*Warm almond butter
*Sauteed veggies and scrambled eggs

Hot Cocoa and Gingerbread Cookies

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There is just four days until Christmas and I can honestly say I am more at ease and organized than ever before. I have really been trying to savor moments, which means taking time for myself, taking time for my family, and simplifying my life as much as possible. All of this is mostly done in order for more couch time and cookies:) In all seriousness, this pregnancy has made me more at peace and relaxed than I have ever been in my life. I am so blessed to be able to say that! Is it perspective? Hormones? All I can solidly say is that I am grateful for every second of this pregnancy journey. I’d like to imagine this is one of multiple pregnancies, but as I have been reminded numerous times, I am not the one in control!

Now for the goodies! I’ve been experimenting with some delicious Christmas cookies this year. With my super sensitive noise and growing appetite, I feel like I can’t get my hands on enough! These are gingerbread cookies are chewy (not crunchy) and so full of flavor. My hot cocoa recipe is adapted from a dear friend so I cannot claim all the credit here. I do have to warn you–this hot cocoa is not sweet like most! It’s like drinking a warm decedent dark chocolate liquid brownie. Uh…I’m at a loss for describing this because that description doesn’t sound like it should! You’ll have to try it for yourself. All this talking about it makes me want to make some and snuggle up by the tree.

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You’ll have to pardon to low quality cookie picture…Cannon was dead and Iphone was the best I could manage.

Hot Cocoa

Yields 2 mugs of hot cocoa

Ingredients:

2 cups of milk (I used coconut milk)
3 tablespoons unsweetened cocoa
1 tablespoon semi-sweet chocolate chips (I used Enjoy Life dairy free chips)
1 teaspoon vanilla extract

Directions

  1. In a medium saucepan, cook the milk until just boiling (about 3-4 minutes).
  2. Stir in unsweetened cocoa and whisk until smooth.
  3. Add semi-sweet chocolate chips until combined and smooth.
  4. Stir in vanilla extract.
  5. Ladle into mugs and enjoy!

Notes:

This is not sweet! Add honey, coconut sugar, or maple syrup to sweeten. Add a peppermint stick to make your hot cocoa have a minty, festive kick!

Gingerbread Cookies

Ingredients:

1 cup almond flour
1 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon ground giner
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons melted coconut oil
1 tablespoon molasses
1 tablespoon maple syrup
1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray or parchment paper.
  2. In a large bowl, mix together the almond flour, sugar, cinnamon, ginger, baking soda, baking powder, and salt. Set aside.
  3. Whisk together the melted coconut oil, molasses, maple syrup, and vanilla extract.
  4. Incorporate the wet and dry ingredients until dough forms.
  5. Using a cooking scoop, drop onto cookie sheet (about 1 tablespoon of dough). Press down slightly on top.
  6. Bake in preheated oven for 8 minutes. Cool and enjoy!

 

 

Merry Christmas from our growing family to yours:)

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Peanut Butter Chocolate Balls

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Well it’s been far too long since I’ve updated at My Wholesome Table! I’m sure you can imagine how busy life gets and then one thing comes up, then another, and pretty soon it’s almost November! If you’ve ever had any experience blogging, you know the ups and downs that come along with creativity and the passion required for keeping up it up. I’ve been inspired to post again and I thought there was no better recipe than a healthy candy just in time for Halloween.
I’ve never been a big fan of this holiday ( I feel like you either live for it or wish it didn’t exist) but I am a big fan of candy. I’ve had to temper my sweet tooth as my knowledge on processed foods, high sugar intake, and the addiction  of such foods has grown. I turned to fruit to be the sole source of sweetness in my diet, however, I then found myself so addicted to fruit, it was unhealthy. If you are anything like me, you struggle with balance…and we’re not just talking food here! I have found myself at a healthy point in my life where I feel like I’m not depriving myself of the goodness this world has to offer nor the goodness my life entails when I eat foods that better myself. Balance. It’s so hard to achieve but brings forth the most happiness when achieved.
I spent my weekend in the Adirondacks at a retreat, being filled spiritually and connecting to an incredible God.  Being the homebody that I am, I don’t always love the idea of leaving my home for an entire weekend, husband-less, but the restoration that takes place is…hard to put into words. And it finds its way of revealing itself once Monday morning rolls around (and who doesn’t love that bit of joy on a Monday morning!!).
The recipe today is my peanut butter chocolate balls. Growing up, these were called ‘buckeyes’ and were loaded with sugar and butter. I’ve modified them to fit my current sweet tooth and my diet. I also make them small because of how rich they are. Instead of reaching for a high fructose, high fat, high sugar, processed and modified candy, take fifteen minutes and make something that will be equally satisfying sans the poison.
Peanut Butter Chocolate Balls
Ingredients
3/4 cup creamy natural peanut or almond butter
3-4 tablespoons honey (depending on how sweet you want it)
1/4 cup coconut flour
1/2 teaspoon vanilla
1 cup semi-sweet chocolate (I use EnjoyLife df,sf,gf chocolate)

1 tablespoon coconut oil

 

Directions 
1. In a large mixing bowl, mix together the peanut butter, honey, and coconut flour. Once combined thoroughly, add the vanilla.
2. Prepare a double broiler to melt the chocolate (I use a glass bowl on top of a small saucepan filled about an inch of the way with water)
3. Melt chocolate and coconut oil until smooth.
4. Carefully dip the peanut butter balls in the chocolate and set on a parchment paper.
5. Keep in the freezer or refrigerator until ready to eat.
Thanks for visiting and happy eating:)

Magic Bars

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After nearly a month of being MIA, I knew I’d just have to come back with a BANG! This recipe is a new favorite and it’s hard to see all these pictures without having a bar to munch on while I type…UGH! Where to even start with how much I love these…
All the ingredients are most likely in your pantry, if you’re anything like me! They are Paleo and contain only the purest ingredients. I’ve dabbled with the thought of making my own chocolate chips since they are basically coco powder and coconut oil. The chocolate layer on these magic bars is just that! Something so satisfying to making your own layers and not just melting a bag of chocolate or opening up a can of caramel which will most likely contain high fructose corn syrup. The other thing I love about these…no cooking involved. Perfect for those hot summer days where you just need something sweet, rich, and so delicious all in one decedent little square. Creating a caramel layer with almond butter (just let that all sink in) gives you the most amazingly smooth but sweet caramel. I’ve compared almond butter to caramel before and just needed to doctor it up enough to get this lovely concoction.
I do have to warn you, they don’t like heat. I would only leave them out on the counter for 15 minutes. They melt quickly as they depend on the cold to keep their shape.
If you can’t figure it out by now how amazing these are, I don’t know what to tell ya! Go and see for yourselves and your taste buds will thank you!

Shortbread layer
1 cup coconut flour
½ cup maple syrup
½ cup melted coconut oil

Caramel layer
¼ cup maple syrup
½ cup melted coconut oil
¼ cup almond butter
1 teaspoon vanilla extract
¼ teaspoon salt

Chocolate layer
½ cup coconut oil
½ cup unsweetened coco powder
3 tablespoon maple syrup
1 teaspoon vanilla extract
¼ teaspoon salt

Directions
1. In a small bowl, mix together the shortbread layer mixture until it forms a ball. Press the dough into a lined 8×8. Place in the freezer while you continue making the other layers.
2. In a small saucepan, melt the coconut oil for the caramel. Once melted, add the maple syrup, almond butter, vanilla extract and salt.
3. Remove the shortbread from the freezer if the layer is completely set. With a rubber scraper, gently layer the caramel mixture onto the shortbread. Place back into the freezer to set.
4. In a small saucepan, melt the coconut oil. Add the coco powder, maple syrup, vanilla extract and salt.
5. Once the caramel layer has been set, add the chocolate layer. Place back into the freezer until completely set.
6. Remove from freezer and let sit at room temperature for 2-3 minutes then cut into squares. Serve immediately or store in the refrigerator up to one week. Yields 12 squares.

Brownies

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I’ve been really enjoying exploring the world of gf, df, sf baking. I cannot say every recipe has been a keeper but what I’m posting here…certainly IS! I have been buying boxed gf brownies because I was in need of a quick fix. I was getting WAY too much sugar than I was wanting in my diet. I was also getting a few other unwanted additives. I am head over heels in love with this recipe. It’s amazing texture and flavor are perfect and I am a chocolate lover. Although I do consider myself a huge chocolate fan, I get sick of fudge-y sweets simply because it is just too rich. These little beauties are light but satisfying, chocolately but not too fudge-y, sweet but not too rich. Okay enough of that…I just cannot brag about them enough!
I credited the lovely source for these. When inspired from other bloggers, recipes, or ingredients, I completely make it my own. With this recipe, I didn’t alter much because they were just so perfect! You can certainly omit the brown sugar and do just honey but I liked the two sources of sweetness. You can also do agave or regular sugar (although you know I’m not a white, granulated sugar fan) but you will get a different consistency. As you continue hibernating during these cold months, at least do with the some delicious brownies baking in the oven because who doesn’t love the smell of baking brownies?

Ingredients:
1/2 cup plus 2 tablespoons coconut oil, melted
1/4 cup cocoa powder
3 large eggs
1/2 minus 2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup minus 1 tablespoon coconut flour
1/2 teaspoon kosher salt
1/3 cup chopped walnuts
1/3 cup mini chocolate chips (I use enjoy life – gluten, dairy, and soy free)

Directions:
1. Preheat oven to 300 degrees F. Line a 8×8 glass baking pan with parchment paper.
2. In a large mixing bowl add coconut oil, coco powder and eggs. Use an electric mixer to combine ingredients until well blended. Add the honey, brown sugar, and vanilla extract. Mix to combine.
3. Add the coconut flour and salt, mixing only until the batter is smooth.
4. Fold in the chopped walnuts and mini chocolate chips. Spread into the prepared baking pan.
5. Bake for 30-40 minutes or until a toothpick comes out clean when inserted.

Inspiration: http://www.reneeskitchenadventures.com/2015/05/coconut-flour-brownies.html?m=1

Smoked Chipotle Nachos

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I tend to work with the same repertoire of ingredients so this recipe is was FUN and creative. I found this salsa and it totally inspired me. I feel like a good chef (I’m not actual referring to myself now;) lets ingredients shape a recipe. You have to let what speaks to you…speak to you! So this salsa was wonderful and I thought this would make for a delicious change up to a traditional nacho snack which is filled with artificial cheese and additives that can really make for an unwholesome snack! This was an afternoon treat for my husband and I and a quick lunch I served my mom along side a salad…that will be up shortly! I love the layers of flavor packed in one bite! The heat and complexity of the beef with the peppery fresh arugula followed by creamy guac all on a crunchy chip…MAN OH MAN! It’s so hearty without feeling like a bowling ball just hit your stomach! Such a delicious snack or appetizer. As we head into the month of March (can you really believe it!?) this month is packed with so many great things. March is never a month I look forward to but the first day of spring and celebrating a RISEN Savior is something to look forward to. But! Not to forget the thankful heart I have for an extra day on this leap year. Happy February 29th, now go enjoy some nachos!
Ingredients:
1 lb. lean ground beef
1/4 cup minced onion
2 tablespoons water
your favorite salsa (I used a chipotle and black bean salsa)
your favorite guacamole (see my recipe below)
2 large handfuls of arugula
1 bag corn tortilla chips

Smoky Chipotle Seasoning:
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon hot chili powder
1/2 teaspoon oregano
1/4 teaspoon chipotle powder
1/4 garlic powder

Guacamole:
2 ripe avocados
1 tablespoon red onion, grated or finely minced
1 tablespoon fresh parsley or cilantro
½ lime juiced
Salt and pepper to taste
(Mash avocados and combine ingredients)

Directions:
1. In a large skillet, cook the meat until brown over medium high heat. Add minced onion and cover skillet, reduce heat to low. Let cook for 5-7 minutes, stirring once or twice until the onions are cooked.
2.Add the smoky chipotle seasoning and water to the skillet and stir to combine. Simmer for 5-10 minutes while you prep the rest of the nachos.
3. Layer the nachos by creating a thin layer of the tortilla chips. Add the meat and onion mixture. Add the salsa and arugula. Top with guacamole. Serve immediately.

Granola

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Nothing quite makes my house smell as wonderful as granola baking in the oven. I dare you to challenge me to something else that smells THIS amazing! It cannot be done.  Our unseasonably warm winter has become more itself these past few days bringing us cold, snow, rain, and gray skies. I get a sense of home and comfort when I’m cooped up inside while the plow comes driving by. I’ve been enjoying this winter break that has inspired me in so many ways. I’ve got many recipes I cannot wait to share that I’ve really enjoyed photographing. I feel like I’m finally starting to get what I’m doing with my camera as I drool over my photos. This granola recipe is so simple, I think I typed it out in record time. I’ve done so much research on bloggers food blogs, cookbooks, and such and discovered that I’m not terribly specific when it comes to ingredients. I’ve got strong beliefs as to what I serve in my household. I’ve thought about doing a food haul on the foods and products that I love and the reason why they get a spot on my shelf. My blanket response for what I buy is wholesome and affordable. My oats are organic and gluten free and my nuts are not. I pick and choose what works for us and I suggest you do the following. Before I leave you to go and make the granola for yourself, I wanted to tell you how I enjoy this. I love it with almond or coconut milk as a mid-morning snack, sprinkle over coconut ice cream or yogurt, or just with fresh fruit. I love the big batch this recipe makes and it will stay good for a while, although I don’t usually have it for longer than a week! Enjoy and stay warm.


Ingredients:
3 cups rolled oats
3/4 cup unsweetened coconut
1/2 cup sunflower seeds
1/2 cup chopped pecans
1/4 cup olive oil
1/4 cup honey
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon sea salt

Directions:
1. Preheat oven to 300 degrees. Line a large baking sheet with parchment paper.
2.Combine all ingredients in a large bowl and mix until combined.
3. In a single layer, spread the granola on the baking sheet (you may need to use two baking sheets if you don’t have one large enough-it’s important to spread out the granola to bake properly).
4. Roast in the oven for 70 minutes, turning after 30 minutes. Roast for longer if you like your granola crispy.

Notes:
You can be creative with this recipe! I’ve added dried fruit or other nuts. Once the granola has cooked, add mini chocolate chips for a burst of sweetness.

Banana Chocolate Chip Muffins

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I have been incredibly blessed with wonderful friends who introduced to me those little beauties. I have changed them slightly by making them more spiced, and less banana-y. I’ve been in search of a muffin that wasn’t too egg-y. So many gf/df muffins are way too dense. The flavor and consistency is spot on! I hope you enjoy these little bits of heaven at your next brunch or if you are looking for a quick breakfast treat. Now for the wholesome factor, you will discover that these Banana Chocolate Chip Muffins have no sugar except the honey and the chocolate chip. I’ve expressed my love for Enjoy Life products in the past because the have a great, rich sweetness that is so similar to real dairy chocolate. I’ve linked their website below for your educational viewing pleasure. My hubby also suggested making these with blueberries instead of the chocolate chips for a more fruity, healthier muffin. I also want to stress the importance of using VERY ripe bananas. A trick I use; once your bananas are starting to really brown, like not to sure if you should eat them brown, stick them in the freezer. Just pop them right in and save them for this glorious occasion. The bananas can thaw out on the counter for a few hours or you can pop them in the microwave for a few seconds. The sugars in bananas increase and they tell you by their brown spots. Thus-more brown, more sugar (more sweet). What a great way to sweeten up your treats without added processed sugar.

Ingredients:
Muffins
2 very ripe bananas (the more brown, the sweeter)
2 large eggs
1/2 cup almond or coconut milk
3 tablespoons honey
2 tablespoons coconut oil, melted
1/2 cup coconut flour
1/4 cup almond meal/flour
1/2 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 cup mini chocolate chips (I used EnjoyLife)

Streusel topping
1/4 cup chopped pecans
1 tablespoon honey
1 teaspoon cinnamon
chocolate chips for sprinkling on top

Directions:
1. Preheat oven to 350 degrees.
2. Cream together the melted coconut oil, honey, milk and bananas. Once combined, slowly add in the vanilla extract.
3. Add the eggs one at a time. Be sure to incorporate the eggs completely. Add apple cider vinegar and mix well.
4. Combine the dry ingredients into a separate bowl; coconut flour, almond flour, baking soda, salt, cinnamon, and ginger.
5. Slowly add the dry ingredients to the wet ingredients. Fold in the chocolate chips.
6. Make the streusel topping by combining the chopped pecans, honey and cinnamon in a separate bowl until it resembles course-ish crumbles.
7. Line muffin tin with liners and spoon batter (2-3 tablespoons). Top with streusel and chocolate chips.
8. Bake for 20-25 minutes or until a toothpick comes out clean when placed in the center.
9. Store in the refrigerator for one week.

http://enjoylifefoods.com/