Going Primal – What to Eat

As of this week, I have been 100% Primal. What does this mean, you may be asking? In a previous post, I outlined the differences between The Maker’s Diet, Paleo, and Primal. In essence, it’s eating the way our ancestors ate. I’m not talking about grandparents here – I am referring to our paleolithic past. This means eating a diet of what some may call “caveman foods.”

Through the help of many books and a lot of research, I’ve realized that eating a low-fat diet filled with whole grains like bread, rice and pasta can make you unhealthy – overweight, unhappy, and sick. This might be a shock, since our USDA food pyramid suggests that whole grains be the base of our daily intake. And while I haven’t been eating low-fat foods for awhile now due to the Maker’s Diet, I decided to take the next step in feeling better inside and out. With the grains have also gone the stomach pain and bloating that followed me around like a bad habit (which in a sense, grain has been!).

I chose Primal over Paleo primarily for dairy. Primal allows for raw, unpasteurized milk and cheese, which I can obtain through a local farmer on a weekly basis. I don’t eat dairy every day, but it’s nice to be able to incorporate it into recipes, or drink a glass of cream-quality raw milk a few days a week!

As for Diet, here is the low-down at a glance, straight from Mark Sisson’s Primal Blueprint:

Beverages – Water, Unsweetened Teas (can use a small amount of Stevia).

Coconut Products – Butter, Flakes, Flour, Milk, and Oil offer healthful medium-chain fats; great sub for dairy, trans fats, and wheat flour.

Coffee – Enjoy in moderation (cream and minimal sweetener ok)

Dairy – Raw, fermented, high-fat and organic products are preferred (Cheese, Cottage Cheese, Cream Cheese, Kefir, Whole Milk, Yogurt) in moderation.

Eggs – Local, pasture-raised or certified organic for high omega-3 content.

Fats and Oils – Coconut, Dark-Roasted Sesame, First press or Extra-Virgin Olive, Palm, and High Omega-3 oils. Animal fats (Chicken fat, Lard, Tallow), Butter and Coconut Oil are best for cooking.

Fish – Wild-caught. Small, oily, cold water fish best (Anchovies, Herring, Mackerel, Salmon, Sardines).

Fruit – Locally-grown or wild, organic, in-season preferred. Berries are premier choice. For soft-skinned fruits, go strictly organic. Moderate intake with higher glycemic/lower antioxidant values, and dried fruit.

Herbs and Spices – Organic preferred. No preservatives.

Indulgences – Dark Chocolate (75%+ cocoa content), and Red Wine are best choices. Be sensible and moderate.

Macadamia Nuts – Great Omega6/Omega3 ratio

Meat and Fowl – Local, pasture-raised, or USDA-certified Organic critical. If you must eat conventional meat, choose the leanest cuts and trim excess fat to minimize toxin exposure.

Other nuts, Seeds and their derivative Butters – Cold-processed, organic if available.

Snacks – Berries, Canned Tuna or Sardines, Celery with Cream Cheese or Nut Butter, Cottage Cheese with Nut or Fruit topping, Hard-Boiled Eggs, Jerky, Nuts, Olives, Seeds, Trail Mix and other high-fat and/or high-protein, low-carb primal foods.

Supplemental Carbs – Those without excess body fat, not wishing to lose additional weight, can enjoy Sweet Potatoes and Yams in moderation. Occasionally Quinoa and Wild Rice.

Vegetables – Locally grown, organic, in-season preferred. Go strictly organic for large surface area (leafy greens) and soft, edible skins. Wash all thoroughly.

Shopping trips to the grocery store have certainly been different, but contrary to popular argument, eating this way (Organic meats, veggies, and fruit) has not been more expensive! Simply by steering clear of the middle aisles that contain boxed and bagged foods, I have significantly cut down on other expenses, allowing me to purchase better quality ingredients for the food I am now eating. I haven’t felt the pangs of any food deprivation, have been full for long stretches, and have loved having butter on my vegetables, yolks with my eggs, and many new recipes to look forward to!

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Yak and Yeti at Disney’s Animal Kingdom

As anyone who is Gluten free will quickly lament, dining at an Asian restaurant can have its challenges. Soy sauce is laden with gluten, and getting around this key ingredient can be akin to dining at a French restaurant and asking them to hold the butter. But Disney always rises to a challenge.

Yak and Yeti and Disney's Animal Kingdom

For our latest trip to the World, we decided to try out a few new places – new to us, anyway. I had shied away from certain restaurants over the last few years for the above reason, but wanted to put my faith in the Disney chefs this time around. After a morning spent in Animal Kingdom running from one ride to the next – with breaks only for lion-spotting on a Kilimanjaro Safari – we hungrily approached our lunch spot at Asia’s Yak and Yeti. I tested the chefs, as well as my faith, and both were proved worthy.

The restaurant’s decor is very authentic, as several of the hosts pointed out during our short wait. We were welcomed to have a look around either before or after our lunch, in order to check out the artifacts that had been collected in the making of this dining locale. They claimed that wherever possible, owners had used antique furniture and relics. It really is one of the best themed restaurants in Disney World, but doesn’t get appreciated in the rush to get in and out quickly.

One of several colorful artifacts that make Yak and Yeti a unique experience

Yak and Yeti is one of the few park restaurants not technically Disney-owned, although I was unaware of this crucial detail until we had arrived at the restaurant and been seated. There on the table sat an unassuming advertisement that quietly announced the restaurant’s Landry’s ownership. Having had a not-so-favorable experience with special dining where outside ownership was concerned (namely at Marrakesh in Epcot’s Morocco), it was with trepidation that I opened my menu.

I was put at ease when our waiter arrived, having already been made aware of my restrictive palate. He informed me that Yak and Yeti caters to this request on a daily basis, and that we would both be happy with their most popular appetizer, which could be modified to be gluten-free. This order was taken and a chef was summoned to discuss entree options.

Gluten Free Lettuce Cups

We shared an order of the Gluten Free Lettuce Cups, which were so delicious they could have been made into a meal on their own. Minced chicken, chopped vegetables, and a gluten free soy mixture made these very reminiscent of the PF Chang’s/Pei Wei version. My husband informed me that he would never have known the dish was allergy-friendly.

Traditional Crispy Honey Chicken

After the chef came to give me my many options, we placed our entree order. Obviously feeling nostalgic after those Lettuce Cups, my husband ordered the Crispy Honey Chicken. We typically do not eat at Asian restaurants (much to his dismay), and this was a treat he couldn’t pass up. With the exception of a few grains of rice, he cleaned his plate – stopping just short of making it sparkle.

Malasian Coconut Curry

I chose to go with something a bit different, based on the chef’s recommendation and my own need for something other than the standard. The Malasian Seafood Curry was comprised of Mahi, scallops, clams, mussels, shrimp, zucchini, and tomatoes, all in a coconut red curry broth. While it traditionally came served atop a bed of jasmine rice, I chose to forgo that large amount of carbs and simply opted for the soup. To put it simply, it was amazing. The curry was rich, but not overly “coconuty”. The seafood was fresh, the vegetables cooked just right – had I eaten the rice I would have had to be rolled out, because I ate the huge bowl in its entirety.

After all this, there was no question about dessert. Aside from the fact that both of us were in a happy food coma, we knew that purchases of Mickey bars would be in our not-too-distant future. I could easily have eaten at Yak and Yeti more than once on this particular trip alone – it’s a given that we’ll dine here during our next Asian encounter at Animal Kingdom.

BabyCakes at DownTown Disney

The fact that BabyCakes NYC set up shop at Disney World’s Downtown Disney is not actually new information. I’ve certainly frequented their tucked-away shop at least once per trip over the last two years. But, I haven’t actually taken the time to wax-poetic about my love for this sweet shop in the way that it deserves.

BabyCakes offers treats for those that either have food sensitivities, or choose to follow a more “persnickety” diet (their own terminology). All natural, organic, and deceptively delicious, the sweets are free of most common allergens, including wheat, gluten, dairy, and eggs. They generally use agave to sweeten, and use it sparingly. This creates something that can be eaten without the sugar-induced coma of a Mickey Ice Cream Bar. BabyCakes is even certified Kosher and Vegan!

While Doughnuts and Cupcakes can hardly ever be classified as healthy, BabyCakes has done all they can to make them that way. Gluten free products are all made using Bob’s Red Mill rice flour or garbanzo/fava bean mix, and what little they offer that isn’t gluten free is made with spelt. Although Canola Oil is used for some things, their primary oil is Coconut, which has too many health benefits to list. Agave is low on the glycemic index, and while I might prefer if they instead used honey, I still find agave vastly superior to regular sugar.

The Downtown Disney location has an online menu, meaning you can go ahead and drool over what you’ll be ordering when your vacation nears. I can personally vouch for the Red Velvet Cupcakes, Banana Chocolate Chip and Pumpkin Loaves, and every single flavor of Doughnut.

The Doughnuts. How do I love them? Let me count the ways. They taste like nothing even remotely resembling healthy. Bordering on the cake-like, the consistency is very moist, slightly crumbly, and dense. One is enough to fill you up and stave off hunger, which means you don’t crave a box of them. They certainly aren’t your run-of-the-mill Krispy Kremes, not simply because of the alternative ingredients, but because they aren’t dunked in hot oil and fried. Rather, the happy ladies who spend their day creating these treats bake the doughnuts. And they are baked all day long, meaning that if you pop in for a late night snack, you won’t be purchasing something that’s been sitting behind the counter for twelve hours.

BabyCakes also offers two cookbooks. Simply bake your own if the above pictures made you unable to wait for your next trip to Disney! I purchased one as a Christmas gift this year, and will probably get a copy of both of them for myself in the near future. The original and much-talked about is BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery

The second has just been released, and features more Doughnut and specialty recipes. This one is called BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles.

Some Photos courtesy of Little Vegan Planet and BabyCakes NYC.

The Maker’s Diet vs. Primal Blueprint vs. Paleo

There has been some confusion over the different types of ancestral, low carb food plans that have become popular lately, so I researched a few of them in order to get a better understanding of their principles.

Keep in mind that these “diets” are actually meant to be lifestyle eating plans, not something to try for 6 weeks on order to lose weight. I would never promote diets, because no one ever follows them and, generally speaking, more weight in gained in the long haul.

Until now I’ve mainly followed the Maker’s Diet, but Jordan Rubin’s recipes are so horribly bland – and sometimes downright odd – that I’ve expanded my search and come across a myriad of Paleo/Primal options. These have helped me to form my own eating plan. I also found that some of the foods that the Maker’s Diet allows in Phases two and three were not working for me. With this in mind, I wanted to provide the bare essentials of each.

The Maker’s Diet

There are three phases in the traditional Maker’s DIET, which I have posted previously (You can see Phase 1, Phase 2, and Phase 3 here). The diet is based off of the book The Maker’s Diet, by Jordan Rubin, and advocates that we get back to the food our biblical ancestors consumed. I generally follow Phase One/Two, because I eat some carbs such as sweet potatoes, corn, and nuts, but do not eat legumes or grains. This diet – unlike Paleo and some Primal followers – allows Cheese and Cow Milk products, although I tend to stick to Goat products where possible.

The Maker’s Diet advocates plenty of healthy fats like Coconut Oil, Avocado, Butter, and Red Meat. Pork products, such as bacon, aren’t looked highly upon, however. This is because of the Biblical, old testament notion of “unclean” animals.

  • Eat Liberally – All Meats including Organ Meats, Low Carb Vegetables, Fats and Oils
  • Don’t Overdo it On – Nuts, Cheese, Milk, Fruit
  • Carbs Allowed in Moderation – Sweet Potatoes, Corn, Various Beans and Peas, Sprouted Grains, Oats, Brown Rice
  • Avoid – Pork, Shellfish, Processed or “White” Grains, Sugar

Primal

Primal is very similar to the Maker’s Diet, in that it advocates a high protein and fat, limited carb attitude. The diet is based on the book The Primal Blueprint, by Mark Sisson, and emerged from a growing trend to mimic the foods that our Paleolithic ancestors consumed. The shopping list is mainly comprised of meat, vegetables, eggs, healthy fats, nuts/seeds and fruit. Key differences in this and the Maker’s Diet are the use of pork in Primal, and more Dairy in the Maker’s Diet. For a full list, check out Mark’s Daily Apple.

  • Eat Liberally – All Meats and Organ Meats, Low Carb Vegetables, Fats and Oils
  • Don’t Overdo it On – Potatoes, Sweet Potatoes, Wild Rice, Fruit (Eat Mainly Berries), Cheese, Yogurt, Cream
  • Eat At Your Discretion – All Dairy Products (This Article is a Great Guide)
  • Avoid – Grains, Legumes, Sugar

Paleo

The Paleo diet is probably the least similar of the three, in that it advocates lean meats, and an avoidance of saturated fats such as butter, coconut oil, avocado, and nuts. In fact, even eggs are to be restricted, and Dairy is pretty much off-limits. The diet is based off of The Paleo Diet, by Loren Cordain, and advocates that we get back to eating the foods that our Paleolithic ancestors ate (Although I would argue that our ancestors probably favored fatty foods. In fact, I would be willing to bet that they ate Mammoth – red meat – fat and all). Although there is a high-carb and low-carb version of the diet, all this allows for are small amounts of sweet potatoes, squash, and a few more nuts in the higher carb plan. Diet Sodas and other artificial sweeteners are allowed in moderation, which in my book is a HUGE difference. I’ve summed it up, but a full list is available here.

  • Eat Liberally – Lean Meats, Low Carb Vegetables, Fruit
  • Don’t Overdo it On – Nuts, Dried Fruit, Avocado, Oils such as Olive or Flaxseed
  • Avoid – Fatty Meats, Starchy or Higher-carb Vegetables, Cheese, Dairy, Legumes, Grains, Salty Foods, Butter, Sugar

 

To sum it up, I feel that every person is different, and each of these plans could fit certain people’s needs. To me however, Paleo is a bit too diet-like and restricting. If carbs are being avoided, then it seems that higher fat intake is necessary to maintain a healthy weight, not to mention stave off cravings and allow your mind to think about something other than food. Besides, who can live without butter or cheese?? Not this girl!

GardenGrocer.com – A Different Way to Dine in Disney

If you are familiar with Disney World and have allergies, chances are you’re familiar with GardenGrocer.com. If not, then it may benefit you to get to know the company and what they do.

In a nutshell, Garden Grocer is an online grocery store that allows vacationers a way to get items they may not be able to find at their resort. This is especially useful when in Walt Disney World, because the small resort markets do not typically offer a wide variety of specialty items (and their prices aren’t very budget friendly). Garden Grocer offers tons of Organic, Gluten Free, and Kosher products that will help to supplement meals while in the World. They also have baby care items, health and beauty products, and prepared meals available.

Their prices are comparable to other grocery stores, and because they charge a minimal delivery fee, the stress of finding transportation to a real grocery store is eliminated! This is a wonderful tool to utilize for longer stays, especially in a villa-style accommodation where some meals will probably be cooked in the room.

I know that I will be using this option for our next trip to Disney World. It simply isn’t worth the hassle of trying to bring in a case of water and my myriad of gluten free snacks! Has anyone else used this before? I would love to learn of your experience with the service.

The Maker’s Diet and a Healthy Dose of Moderation

While I’m certainly not “dieting” for the New Year, I have realized that I need to do something about the sugar binge I went on for the last month (or two). The Maker’s Diet is always my go-to when it comes to getting back to basics, but let’s face it – there is no way to do Phase 1 of the Maker’s Diet and go out with friends or have a nice date night, and not be stressed over what I’m going to put in my mouth.

For a week now, I’ve pretty much eaten only a handful of foods, but it’s amazing the effect that only a few days can have not only on my attitude and outlook towards my body, but physically, as well. Getting rid of the carbs has meant that the water retention vanished overnight, and I’ve had much more energy for yoga.

While I haven’t completely stuck to the Phase 1 rules, I feel that I’ve toed the line fairly well. The only real alteration I made was adding in Goat milk and cheese, because honestly, if Phase 1 allows for Goat yogurt and Kefir, there can’t be THAT much difference.

I’ve primarily eaten some combination of the following:

Breakfast

  • Nitrate Free Turkey Bacon
  • Goat Cheese
  • Nuts
  • Goat Yogurt
  • Blueberries, Blackberries, Strawberries

Lunch

  • TONS of Spring Greens
  • Goat Cheese
  • Nitrate Free Chicken Sausage or Turkey Breast
  • Nuts
  • Olive Oil based Salad Dressing (I love the 365 brand Organic Herbs de Provence)

Snack

  • More Nuts
  • 1/2 Decaf Coffee with Goat Milk and a Small Amount of Powdered Stevia

Dinner

  • Steak, Fish, or Chicken
  • Spring Greens
  • Asparagus, Broccoli, or some other decently palatable Green Vegetable
  • More Goat Cheese

With all that said, I’ve also decided to give myself a bit of a break at times. Tonight – being date night – I’ll be going to any one of several Mexican restaurants. That means I’m going to have some tortilla chips…and a beverage of some sort. And you know what? That’s OK. If I don’t allow myself to at least have 1 meal a week that let’s me relax and enjoy myself (and rid myself of the monotony of meat and cheese), I’ll probably go crazy and eat an entire cake or some such nonsense.

Not relaxing will also mean obsessing over it to the point of idolatry. Which is why if I want popcorn at the movies tonight, I may get a small bag. In the morning, I’ll be back to a very healthy meal plan, and my body will thank me for not being religious to anything except the Word.

Genius Marketing – Because No One Wants to Put Their Kids in Danger, Right?

I spotted this ad and immediately had to share. It’s an obvious play on the little girl vs. big bad wolf scenario, using fast food as the antagonist in this sad tale. Instead of including an adult in the scene, the PSA focused on a child victim – because no one would willingly put their kids in danger by feeding them harmful food. Hopefully.

Although in this rendition the “wolf” is the one clothed in red, there is little doubt which fairy tale this is meant to depict. The background dumpster even echos a wooded scenery.

This image came from an article in The Guardian, which you can find here. The overall theme somewhat shadows my idea of a healthy New Year, discussing that a new way of eating, not dieting, is called for in today’s culture. But the article is highly political, discussing left vs. right wing views of the healthy eating debate – something I am hesitant to talk about because I first need to be more educated on each party’s views.

Nonetheless, I adored the folkloric imaging in relation to what really is a modern day Big Bad Wolf.

Foodie Football Hors d’oeuvres

The trees are shedding their leaves as the weather cools, and with that comes thoughts of fireplaces, comforting soups…and football. At least for many of the boys in my life! While I’m not a sports kinda girl, I do love to eat during those occasions! There’s just something about dips and finger foods that make me happy – especially when those tailgating treats are Gluten Free and Egg Free!

 

Mini Burgers

  • 16 Large Frozen Waffle-Cut Potatoes
  • 1 lb. Ground Beef or Turkey
  • Preferred Burger Seasonings
  • Slices of Cheese cut into Small Squares
  • Cherry Tomatoes, Sliced

This is so easy! Simply preheat oven to 400, arrange desired amount of fries onto a baking sheet, bake for 10 minutes, turn them over, and bake for 10 more. Meanwhile, make small burgers (about 2 tablespoons each) and season well on each side before cooking in a large skillet over medium high heat. Turn burgers halfway through. Top each potato with a burger, a small piece of cheese, a tomato, and spear it all with a toothpick.

 

Goat Cheese Bacon Pops

  • 6 Slices Bacon (Turkey or Beef Bacon work as well)
  • 4 oz. Goat Cheese
  • 4 oz. Cream Cheese
  • Chopped Thyme or Basil
  • Black Pepper
  • 1/4 Cup Pecans
  • Apple Slices, to Serve

Cut each piece of bacon in half. Place the bacon in a large skillet on low. Cook for about 15 minutes, turning frequently, until the bacon is crispy. Remove to a paper towel-lined plate to drain. Pat the slices to remove excess grease. Meanwhile, put goat cheese, cream cheese, 1 tablespoon of herbs, and a few turns of cracked black pepper in a food processor. Mix until creamy then form small balls. Insert lollipop sticks. Put in the freezer for 20 minutes or until just firm – not frozen. Clean food processor and add cooled bacon, remaining herbs, and pecans. Mix until as fine and crumbly as it can be. Take the cheese balls out of the freezer and roll them in the bacon mixture, pressing it in with your fingers if it doesn’t immediately stick. Place in a container on their sides and refrigerate until serving. Serve on full rounds of sliced apple.

 

Brie with Pecans and Cranberries

  • 1 Round or Triangle of Brie
  • 1/3 Cup Pecans (Trader Joe’s has a great Candied version!)
  • 1/4 Cup Cranberries

Use a crockpot for this and it is SO easy. Put in Brie and top with chopped pecans and cranberries. Cook on low for 4 hours or on high for 2. Serve with sliced apples or crackers (Nut Thins are my favorite).

 

Zucchini Pizza

  • Large Zucchini slices, cut 3/4 inch thick
  • Olive Oil
  • Marinara of Your Choice (Pesto would be great also)
  • Grated Cheese
  • Pizza Toppings of Your Choice (Pepperoni, Canadian Bacon, Sausage, Caramelized Onions, Olives, Anchovies, Sauteed Bell Peppers, etc)

This will use your grill, or you could place on a broiler pan in the oven. Either way, oil the grates and preheat. Cut Zucchini into 3/4 inch rounds, or lengthwise depending on the shape (Don’t use very large Zucchini with lots of seeds). Cook for 7-8 minutes, remove and add sauce, cheese, and other toppings. Cook for 7-8 minutes more, checking every few minutes to see when the cheese has melted and topping are slightly browned. Serve hot!

 

Grilled Bacon Wrapped Jalapeno Poppers w/ Vintage Cheddar

  • Jalapeno Griller (Cabela’s has a good one)
  • Jalapenos
  • Tillamook Vintage Cheddar or other English Sharp
  • Salt and Cracked Pepper
  • Sliced Bacon cut in half, NOT Thick Cut

Turn grill to medium high. Shred cheese and toss with salt and pepper – set aside. Wash and cut the tops off the peppers. Set the tops aside for later. Carefully scrape out seeds (you probably want to wear some gloves, and don’t touch your eyes!). Poke a hole in the bottom of each pepper with a tooth pick. Stuff each pepper with cheese, then wrap the bacon around the jalapenos and secure with a toothpick completely through the pepper to the other side. Place in the metal griller holes, balancing the pepper caps on top and place on the grill. Cook until the skin has some black spots, the bacon is cooked through, and the cheese melts.

Are you ready for some football?

Treats, Not Tricks – Healthier Goodies for Halloween

Our condo is allowing Trick or Treaters to come knocking on everyone’s door this year, so I’ll be passing out Reese’s and Snickers with the best of them. I readily admit that Halloween candy is a weakness of mine, and more times than not I wind up with my hand in the candy cauldron along with the kiddos! This year the plan is to whip up some treats that I can indulge in, so that I won’t be eating the bad stuff – I found some great allergy friendly ideas!

Mounds Candy Bars

Almond Joys and Mounds are my very favorite, and they also happen to be quite easy to make! Elana uses a Mounds Candy Mould, so I will have to hunt one of those down. But there are only 4 ingredients, which makes up for the extra equipment.

  • Dark Chocolate Chips
  • Unsweetened Shredded Coconut
  • Coconut Oil
  • Agave Nectar (I will probably use Honey)

Peppermint Patties

My husband isn’t a fan of coconut, but he adores peppermint flavored candies! The use of coconut oil in this recipe doesn’t produce a coconut taste, especially with the strength of the peppermint oil. Once again, only 4 ingredients, and this time no extra moulds needed.

  • Coconut Oil
  • Agave (or Honey)
  • Peppermint Oil
  • Dark Chocolate Chips

Orange Apricot Clusters

This look so good! A few more ingredients than the rest of the recipes, but I think they will be more than worth it. The Spunky Coconut is such a fun blog for Allergy Friendly foods, and this is just an example.

  • Dark Chocolate Chips
  • Coconut Oil
  • Honey
  • Vanilla and Orange Extracts
  • Slivers Almonds
  • Dried Apricots

“Reese’s” Peanut Butter Cups

This one’s all for the husband! It’s my own recipe, and perhaps I’ll try to tweak it and make a few with almond butter and no Nutritional Yeast. But, I don’t think I can possibly get the consistency that I can with the Earth Balance Peanut Butter. Still, it may be worth a shot!

  • 2 Bars Dark Chocolate
  • Creamy Peanut Butter (Earth Balance)
  • Nutritional Yeast (Optional)
  • Dash of Salt, Honey, or Vanilla (also Optional)
This Blog is a part of Simple Lives Thursdays and Fight Back Fridays!

Organic, Gluten Free Cookie Dough Bites

Since I’m unable to eat gluten, soy, and a miriad of other things, I haven’t been able to have too many treats. So when I saw a recipe for Raw Chocolate Chip Cookie Dough bites, I knew I had to try it out! It’s gluten free, dairy free, soy free, and as far as desserts go, pretty healthy!!

Gluten Free Cookie Dough Bites

  • 1 Cup Creamy Almond Butter
  • 1/2 Cup, plus 2 tbsp Raw Honey
  • 1 tsp Vanilla extract
  • 1/2 Cup, plus 2 tbsp Coconut Flour
  • 6 tbsp Ground Flax Seed
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup Semi Sweet Chocolate Chips (I used Enjoy Life Mini Chips)

In a large bowl, mix together almond butter, honey and vanilla until creamy and well blended. In a separate bowl, mix together the coconut flour, flax seed and salt. Add the dry ingredients to the wet and mix well to combine. Mix in the chocolate chips. Use your hands to knead the dough a few times to combine. If it’s too dry and doesn’t hold together well, knead in one teaspoon of water. Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands. Refrigerate – Makes about 36 cookie bites.

This Blog is Part of Slightly Indulgent Tuesdays!