Category Archives: Year 1 to 2

1st year to 2nd year.

Cookies

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Recipe Week – Day 5, Cookies!

You heard right, cookies!  What better way to end off a week than a sweet treat?  The difference between these cookies and a typical recipe are the simplicity and quality of ingredients.  So the potential of a flare-up is drastically reduced as they are grain free, gluten free, dairy free, and refined sugar free.

chocolate chip baked cookies

Baked Chocolate Chip Cookies

Makes around a dozen cookies.  Original Source Recipe from Cupcakes OMG!

Ingredients

  • 1 cup raw almond butter
  • 1/4 cup raw honey (you can use slightly more or less based on your preference)
  • 1 egg
  • 1/2 tsp cream tartar
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • (Optional if you cannot have chocolate) 1/4 cup Enjoy Life chips (more/less if you like)

Directions

1. Pre-heat oven to 350 Degrees F. Line cookie sheet with non-stick foil.
2. In a bowl, whisk all ingredients (except the chips) together. When combined, gently fold in chips to incorporate.
3. Using a regular spoon, spoon about 2 TBSP worth of batter onto the cookie sheet, about 1.5 inches about. The batter is loose, but it actually doesn’t spread a lot.
4. Bake for 8-10 minutes (until just slightly firm). Remove from oven and let cool for another 10 minutes on the cookie sheet. This is important to make sure they “set up” right.
5. Remove cookies from sheet and allow to finish cooling on a cookie rack. Store in an airtight container.
raw cookie dough

Raw Cookie Dough Bites

This is one of my most requested desserts that I make.  No baking required and can be stored in the refrigerator or freezer.

Ingredients

  • 1/2 cup raw coconut butter / manna
  • 1 cup dried unsweetened shredded coconut
  • 2 tsps vanilla extract
  • pinch sea salt (add at the end)
  • 1 3/4 cup dates, pitted (easier if they have been soaked for a 1/2 day)
  • (Optional)  2 1/2 Tbsp almond butter
  • 6 Tbps (1/3  – 1/2 cup) raw cacao nibs (you can also sub in raisins)

Directions

In a food processor, combine butter & shredded coconut with vanilla extract and process until smooth.  Add in dates and process again until sticky & smooth.  (Optional) Add in the almond butter & process.  Add in cacao nibs / raisins and pulse until evenly distributed in batch.  Roll into balls, add salt on top of each & add to refrigerator for a few hours.

**BONUS**

Vanilla Honey Macaroons

  • 1/2 cup cashews or almonds
  • 2 1/4 cup shredded coconut
  • 1/2 c raw honey
  • 2 teaspoons of vanilla extract
  • Himalayan sea salt

Process almonds / cashews until sand-like texture.  Add with coconut, raw honey & vanilla extract into a bowl and mix together.  Mixture will be sticky so wet hands as needed and roll into balls with lots of pressure (mix can fall apart easily).  Place on dehydrator and dust with salt.  Dehydrate 118 or less overnight.
NOTE:  You can refrigerate instead of dehydrate overnight but mixture won’t hold up as well.

Want more?  Click here for more of my autoimmune food recipes.

Cucumber Cups with Olive Tapenade

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Recipe Week – Day 4, Cucumber Cups with Olive Tapenade

I don’t like raw cucumbers.  The olive tapenade is way too salty.  But when combined together, I can eat these Cucumber Cups with Olive Tapenade appetizers by the bucket load!

cucumber olive tapenade

Ingredients

  • 2 cucumbers
  • 1/4 cup capers drained
  • 1 1/4 cups Kalamata olives, pitted and drained
  • 3 tbsp finely diced red onion (or shallots)
  • 4 cloves garlic, finely minced
  • 1/2 tsp jalapeno or serrano pepper, seeded and minced
  • 1 tbsp lemon zest

Directions

(Optional) Peel cucumber lengthwise 4 times to get light green & dark green stripes next to each other as shown in the photo.

Slice cucumbers in to 1/2 inch thin rounds.  To create the cup, scoop out half the seedbed of each round using a small teaspoon / spoon.  Make sure not to cut all the way through.  Set aside.

Mince the capers and olives and mix with the onion, garlic, jalapeno and lemon zest in a small mixing bowl to make the tapenade.

Fill each cup with a heaping tablespoon of tapenade.

Want more?  Click here for more of my autoimmune food recipes.

Shrimp and Chorizo Stew

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Recipe Week – Day 3, Shrimp and Chorizo Stew

Looking for a little Louisiana kick to your recipes?  The shrimp and chorizo stew is an excellent dish that you can vary the heat / spice easily.  And it’s a great alternative if you make a lot of stir fry dishes.

shrimp- chorizo with prosciutto white fish romesco sauce

You can combine shrimp and chorizo dish with the romesco sauce dish from yesterday.

I add rice to this dish, but you can add whatever grain / starch you wish.  Here is the recipe for my cooked brown rice:

Brown Rice Recipe (Takes 1-hour to complete)

  • 1 Cup gluten-free organic brown rice
  • 1 Tbsp (or more) minced garlic or chop up garlic cloves
  • Chop up 1/8 yellow onion
  • 2 Tbsp coconut oil
  • Ground Pepper
  • 2 Cups Water

Directions
On medium heat, add coconut oil, onions, and ground pepper.  Let it fry up for 2-3 minutes (onions soft and/or translucent), add in garlic for another minute. Add in rice & water, cover until it boils.  Reduce heat to low, uncover & stir, cover again for 50 minutes.

Shrimp and Chorizo Stew

Ingredients

  • 2 pounds / 1 carton of cherry tomatoes
  • 6 cloves garlic
  • 1 small onion, thinly sliced
  • 2 tbsp fresh oregano, plus more for garnish
  • 1/4 cup extra virgin olive oil
  • Ground pepper
  • 1 tsp sea salt
  • 1 pound large shrimp (18 – 22), peeled and deveined.  If in doubt, go for the bigger shrimp.
  • 1/2 pound Spanish chorizo sausage, cut into 3/4 inch thick rounds (you can also substitute chicken sausage, but make sure to cut it when it is semi-thawed)
  • Cooked rice

Directions

Preheat oven to 400 degrees. Toss tomatoes, garlic, onion, and oregano with oil in a large bowl;  season with pepper and salt.  Spread mixture evenly in a 12-inch ovenproof skillet (large cast iron pan with lid works great).  Roast covered, stirring occasionally, until tomatoes burst, about 30 minutes.  Add shrimp and chorizo and stir until well coated.  Roast another 10 minutes.  Add in rice uncovered for another 3 minutes.

NOTE:  If you want to add in more heat, add jamaican jerk seasoning, srichacha sauce, or any liquid-based heat to the rice and taste together with the stew.  Just remember to add in small quantities; it’s easier to add, impossible to remove.

Want more?  Click here for more of my autoimmune food recipes.