PREP TIME 5 MINS • YIELD 5 TABLESPOONS
1 tablespoon chipotle powder
1 tablespoon smoked paprika
1 tablespoon onion powder
1/2 tablespoon cinnamon
1 tablespoon sea salt
1/2 tablespoon black pepper
Combine all the spices in a bowl, and store them in a small container.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4640-4643). Victory Belt Publishing. Kindle Edition.
Wednesday, October 1, 2014
almond butter cups
PREP TIME 15 MINS • SERVINGS 6 • YIELD 12 PIECES
FOR THE SHELLS
1/4 cup coconut oil, melted
1/4 cup coconut butter,* softened
1/2 cup unsweetened cocoa powder*
1/2 teaspoon pure vanilla extract
pinch of sea salt
pinch of ground cinnamon
FOR THE FILLING
3 tablespoons almond butter* or other nut butter
1 tablespoon coconut oil
pinch of sea salt
Line 12 cups of a mini-muffin tin with mini parchment paper liners.
Make the shells: In a medium-sized mixing bowl, whisk together all the ingredients for the shells. Spoon a 1/8-inch layer (approximately 1 teaspoon) of the shell mixture into the bottom of each of the prepared cups. Place the tin in the refrigerator or freezer to set.
While the first layer of the shells is setting up, make the filling: Combine all the ingredients for the filling in a small mixing bowl.
Place the filling mixture into a 1-quart plastic bag or a pastry bag. Snip off a tiny corner of the bag with scissors.
Remove the shells from the refrigerator or freezer, and begin to pipe a small amount (about 1/2 teaspoon) of the filling into the center of each one, leaving some of the edge visible.
Once all the shells have been filled, cover the filling with an even layer of the remaining shell mixture. Place the muffin tin back in the refrigerator or freezer to set, and serve cold or at room temperature.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4625-4633). Victory Belt Publishing. Kindle Edition.
FOR THE SHELLS 1/4 cup coconut oil, melted
1/4 cup coconut butter,* softened
1/2 cup unsweetened cocoa powder*
1/2 teaspoon pure vanilla extract
pinch of sea salt
pinch of ground cinnamon
FOR THE FILLING
3 tablespoons almond butter* or other nut butter
1 tablespoon coconut oil
pinch of sea salt
Line 12 cups of a mini-muffin tin with mini parchment paper liners.
Make the shells: In a medium-sized mixing bowl, whisk together all the ingredients for the shells. Spoon a 1/8-inch layer (approximately 1 teaspoon) of the shell mixture into the bottom of each of the prepared cups. Place the tin in the refrigerator or freezer to set.
While the first layer of the shells is setting up, make the filling: Combine all the ingredients for the filling in a small mixing bowl.
Place the filling mixture into a 1-quart plastic bag or a pastry bag. Snip off a tiny corner of the bag with scissors.
Remove the shells from the refrigerator or freezer, and begin to pipe a small amount (about 1/2 teaspoon) of the filling into the center of each one, leaving some of the edge visible.
Once all the shells have been filled, cover the filling with an even layer of the remaining shell mixture. Place the muffin tin back in the refrigerator or freezer to set, and serve cold or at room temperature.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4625-4633). Victory Belt Publishing. Kindle Edition.
grain-free banola
PREP TIME 10 MINS • COOK TIME 30-35 MINS • SERVINGS 8
2 cups whole or halved nuts of choice (walnuts, pecans, macadamias, almonds)
1 cup slivered or sliced almonds
1/2 cup seeds of choice (pumpkin, sunflower, sesame)
1/2 cup almond or other nut meal
2 green-tipped bananas (to yield about 1 cup when puréed)
1 egg
2 teaspoons pure vanilla extract
2 teaspoons cinnamon
1/2 teaspoon nutmeg (optional)
1/4 teaspoon sea salt
Preheat the oven to 350°F.
In a food processor, pulse the whole or halved nuts until they’re partially ground and partially still in small chunks. Pour the nuts into a large mixing bowl, then stir in the slivered almonds, seeds, and almond meal.
Place the bananas, egg, vanilla, cinnamon, nutmeg (if using), and sea salt into the food processor and process for 20 seconds or until all the ingredients are puréed. Pour the banana mixture into the nut mixture and stir until the nuts are well coated.
Pour the nut mixture onto a parchment paper–lined baking sheet. Bake in the oven for about 30 to 35 minutes, checking every 10 minutes and turning the chunks of granola with a large spoon to break up the very large pieces. This allows it to dry out and lightly brown on all sides. Remove from the oven and let cool, uncovered, or turn off the oven and allow it to continue to dehydrate as the oven cools. Store in the refrigerator for up to a week. Enjoy it plain as a snack, or with coconut or almond milk as a cereal.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4514-4518). Victory Belt Publishing. Kindle Edition.
2 cups whole or halved nuts of choice (walnuts, pecans, macadamias, almonds)
1 cup slivered or sliced almonds
1/2 cup seeds of choice (pumpkin, sunflower, sesame)
1/2 cup almond or other nut meal
2 green-tipped bananas (to yield about 1 cup when puréed)
1 egg
2 teaspoons pure vanilla extract
2 teaspoons cinnamon
1/2 teaspoon nutmeg (optional)
1/4 teaspoon sea salt
Preheat the oven to 350°F.
In a food processor, pulse the whole or halved nuts until they’re partially ground and partially still in small chunks. Pour the nuts into a large mixing bowl, then stir in the slivered almonds, seeds, and almond meal.
Place the bananas, egg, vanilla, cinnamon, nutmeg (if using), and sea salt into the food processor and process for 20 seconds or until all the ingredients are puréed. Pour the banana mixture into the nut mixture and stir until the nuts are well coated.
Pour the nut mixture onto a parchment paper–lined baking sheet. Bake in the oven for about 30 to 35 minutes, checking every 10 minutes and turning the chunks of granola with a large spoon to break up the very large pieces. This allows it to dry out and lightly brown on all sides. Remove from the oven and let cool, uncovered, or turn off the oven and allow it to continue to dehydrate as the oven cools. Store in the refrigerator for up to a week. Enjoy it plain as a snack, or with coconut or almond milk as a cereal.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4514-4518). Victory Belt Publishing. Kindle Edition.
spicy thai nut mix
PREP TIME 5 MINS • COOK TIME 25-30 MINS • SERVINGS 4
1 tablespoon coconut aminos*
1 tablespoon coconut oil, melted
2 to 4 drops fish sauce*
zest and juice of 1 lime
1/4 teaspoon cayenne pepper
1/8 teaspoon minced fresh ginger, or more to taste
1/4 cup almonds
1/4 cup pepitas (pumpkin seeds)
1/2 cup walnuts
1 teaspoon sesame seeds
Preheat the oven to 275°F.
In a mixing bowl, whisk together the coconut aminos, coconut oil, fish sauce, lime zest, lime juice, cayenne pepper, and ginger. Add the nuts and seeds (you may substitute others of your choice), and toss to evenly coat. Spread evenly on a baking sheet and bake for 25 to 30 minutes or until toasted.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4349-4358). Victory Belt Publishing. Kindle Edition.
1 tablespoon coconut aminos*
1 tablespoon coconut oil, melted
2 to 4 drops fish sauce*
zest and juice of 1 lime
1/4 teaspoon cayenne pepper
1/8 teaspoon minced fresh ginger, or more to taste
1/4 cup almonds
1/4 cup pepitas (pumpkin seeds)
1/2 cup walnuts
1 teaspoon sesame seeds
Preheat the oven to 275°F.
In a mixing bowl, whisk together the coconut aminos, coconut oil, fish sauce, lime zest, lime juice, cayenne pepper, and ginger. Add the nuts and seeds (you may substitute others of your choice), and toss to evenly coat. Spread evenly on a baking sheet and bake for 25 to 30 minutes or until toasted.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4349-4358). Victory Belt Publishing. Kindle Edition.
cinnilla nut mix
PREP TIME 5 MINS • COOK TIME 25-30 MINS • SERVINGS 4
1 egg white
1 tablespoon coconut oil, melted
1/4 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
2 pinches of sea salt
1/4 cup almonds
1/4 cup macadamia nuts
1/2 cup walnuts
2 tablespoons almond meal, store-bought* or homemade
Preheat the oven to 275°F.
In a mixing bowl, whisk together the egg white, coconut oil, vanilla, cinnamon, and salt. Add the nuts (you may substitute others of your choice) and almond meal, and toss to evenly coat. Spread evenly on a rimmed baking sheet and bake for 25 to 30 minutes or until toasted.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4328-4337). Victory Belt Publishing. Kindle Edition.
1 egg white
1 tablespoon coconut oil, melted
1/4 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
2 pinches of sea salt
1/4 cup almonds
1/4 cup macadamia nuts
1/2 cup walnuts
2 tablespoons almond meal, store-bought* or homemade
Preheat the oven to 275°F.
In a mixing bowl, whisk together the egg white, coconut oil, vanilla, cinnamon, and salt. Add the nuts (you may substitute others of your choice) and almond meal, and toss to evenly coat. Spread evenly on a rimmed baking sheet and bake for 25 to 30 minutes or until toasted.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4328-4337). Victory Belt Publishing. Kindle Edition.
baked kale chips
PREP TIME 10 MINS • COOK TIME 15-20 MINS • SERVINGS 4
1 large bunch curly kale
2 tablespoons coconut oil
1 to 2 cloves garlic, minced or grated
1 teaspoon onion powder
1/2 teaspoon paprika (optional)
3 tablespoons brewer’s yeast* (optional)
2 tablespoons almond meal (use 4 to 5 tablespoons if omitting brewer’s yeast), store-bought* or homemade (see here)
sea salt and black pepper to taste
1/2 teaspoon granulated garlic
INGREDIENT TIP * For brewer’s yeast, I recommend Lewis Labs brand.
KITCHEN TIP Baking kale on glass or ceramic cookware tends to yield a more “wet” result, and the chips don’t bake up as easily. This is why I recommend metal baking sheets.
Preheat the oven to 350°F.
Holding the stem of each kale leaf with one hand, use your other hand to rip both sides of the leaf from the stem. Discard the stems. Rinse the kale, then thoroughly pat it dry with paper towels and/or spread it out and allow it to dry for several hours.
In a small mixing bowl, combine the coconut oil, garlic, onion powder, paprika (if using), brewer’s yeast (if using), almond meal, salt, and pepper.
In a large mixing bowl, toss half of the well-dried kale with half of the spice mixture, massaging it into the leaves, then arrange the kale in a single layer on a metal baking sheet (without a nonstick surface). Repeat with the second half of the kale and spice blend and spread evenly onto a second baking sheet. Sprinkle the kale with a little extra salt and the granulated garlic.
Bake for 15 to 20 minutes or until the kale becomes crispy but not browned. If after 20 minutes of baking the kale still seems a bit soggy (which often happens if the kale was not completely dry before baking), simply turn off the oven and leave the kale in the oven while it cools down for an additional 20 minutes. This will give the kale more time to dry out.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4319-4320). Victory Belt Publishing. Kindle Edition.
1 large bunch curly kale
2 tablespoons coconut oil
1 to 2 cloves garlic, minced or grated
1 teaspoon onion powder
1/2 teaspoon paprika (optional)
3 tablespoons brewer’s yeast* (optional)
2 tablespoons almond meal (use 4 to 5 tablespoons if omitting brewer’s yeast), store-bought* or homemade (see here)
sea salt and black pepper to taste
1/2 teaspoon granulated garlic
INGREDIENT TIP * For brewer’s yeast, I recommend Lewis Labs brand.
KITCHEN TIP Baking kale on glass or ceramic cookware tends to yield a more “wet” result, and the chips don’t bake up as easily. This is why I recommend metal baking sheets.
Preheat the oven to 350°F.
Holding the stem of each kale leaf with one hand, use your other hand to rip both sides of the leaf from the stem. Discard the stems. Rinse the kale, then thoroughly pat it dry with paper towels and/or spread it out and allow it to dry for several hours.
In a small mixing bowl, combine the coconut oil, garlic, onion powder, paprika (if using), brewer’s yeast (if using), almond meal, salt, and pepper.
In a large mixing bowl, toss half of the well-dried kale with half of the spice mixture, massaging it into the leaves, then arrange the kale in a single layer on a metal baking sheet (without a nonstick surface). Repeat with the second half of the kale and spice blend and spread evenly onto a second baking sheet. Sprinkle the kale with a little extra salt and the granulated garlic.
Bake for 15 to 20 minutes or until the kale becomes crispy but not browned. If after 20 minutes of baking the kale still seems a bit soggy (which often happens if the kale was not completely dry before baking), simply turn off the oven and leave the kale in the oven while it cools down for an additional 20 minutes. This will give the kale more time to dry out.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4319-4320). Victory Belt Publishing. Kindle Edition.
herb crackers
PREP TIME 30 MINS • COOK TIME 10-15 MINS • SERVINGS 4
1 cup fine almond meal, store-bought* or homemade
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon granulated garlic
1 tablespoon chopped fresh herbs of your choice (see Chef Note)
black pepper to taste
1 egg, beaten
CHEF NOTE Fresh chives and rosemary are good choices for these crackers.
Preheat the oven to 350°F.
In a mixing bowl, use a fork to combine the almond meal, salt, onion powder, granulated garlic, herbs, and pepper. Add the egg to the dry ingredients and combine with the fork until it forms a crumbly texture. Gather the dough into a ball, wrap it in a sheet of plastic wrap, and refrigerate for 20 to 30 minutes.
Remove the dough from the refrigerator, place it between 2 sheets of parchment paper, and roll it out gently with a rolling pin.
Use a knife or cookie cutter to make cracker shapes of your choice. Place the shapes on a baking sheet and bake for 10 to 15 minutes or until golden brown.
Allow the crackers to cool before serving with your favorite toppings.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4194-4199). Victory Belt Publishing. Kindle Edition.
.
1 cup fine almond meal, store-bought* or homemade
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon granulated garlic
1 tablespoon chopped fresh herbs of your choice (see Chef Note)
black pepper to taste
1 egg, beaten
CHEF NOTE Fresh chives and rosemary are good choices for these crackers.
Preheat the oven to 350°F.
In a mixing bowl, use a fork to combine the almond meal, salt, onion powder, granulated garlic, herbs, and pepper. Add the egg to the dry ingredients and combine with the fork until it forms a crumbly texture. Gather the dough into a ball, wrap it in a sheet of plastic wrap, and refrigerate for 20 to 30 minutes.
Remove the dough from the refrigerator, place it between 2 sheets of parchment paper, and roll it out gently with a rolling pin.
Use a knife or cookie cutter to make cracker shapes of your choice. Place the shapes on a baking sheet and bake for 10 to 15 minutes or until golden brown.
Allow the crackers to cool before serving with your favorite toppings.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4194-4199). Victory Belt Publishing. Kindle Edition.
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