Pop(no)corn Meatballs (Paleo, AIP)

INGREDIENTS:

1 lb Grass Fed Ground Beef 

1/2 tsp Sea Salt

1/2 tsp Garlic powder

1 Cup Tapioca Flour 

1/2 tsp Sea Salt

1/2 tsp Ground Turmeric

1/2 tsp Garlic Powder

6 TBS Grass Fed Gelatin 

3 TBS cold water

6 TBS hot water

1 Cup of Solid Cooking Fat (I used the fat from the top of my last batch of bone broth)

DIRECTIONS:

In a small saucepan heat your cooking fat over medium heat. In a mixing bowl, combine your ground beef with 1/2 tsp of sea salt and 1/2 tsp of garlic powder. Once combined, begin to role the ground beef into small balls, smaller than an average meatball. Once all of the ground beef has been rolled into balls, take another mixing bowl and combine your tapioca flour, sea salt, garlic powder and turmeric. Then, in a smaller bowl, take your gelatin and cover it with your 3 tbs of cold water. Allow it to sit for about a minute. Then pour the hot water over top of the gelatin and stir until completely combined and liquid. Turn the cooking fat up to medium high heat. Take the meatballs and dredge them in the flour mixture, then dip them in the gelatin mixture and dredge in the flour mixture again before dropping them into the cooking fat. Repeat this process until you have enough meatballs to cover most of the bottom of the saucepan. Cook them for five minutes, using a slotted spoon to move them around and ensure even cooking. After five minutes, remove them from the saucepan with the slotted spoon and place them on a wire cooling rack. Repeat this until all of the meatballs are cooked. Serve with your choice of dipping sauce and enjoy.

Paleo Homemade Marshmallows

http://theurbanposer.com/rustic-homemade-marshmallows-whoney/

(this is an egg free, corn free,  sugar alternative :honey and/or maple syrup version)

Troubleshooter guide: 

So in order to help you along your marshmallow journey….here is a compiled list of things that I have had to troubleshoot over the years. Preparation is the best way to set yourself up for success! Once you get the process down, get cozy with your thermometer and a feel for your mixer, you will enjoy these lovely treats for a long time to come.

. Be sure to test your thermometer for accuracy. Thermometers can easily get off by getting bumped, dropped or just with regular use. Some can be calibrated, some can not. This is the case with both regular and digital thermometers.

2. Most thermometers have an optimal “fill” line, telling how much liquid you need for them to read most optimally. If your pot is too large, you may not get an actuate reading. Most often this reading is off in the direction of displaying a cooler temperature than there actually is. Conversely letting the actual bulb part of thermometer touch the bottom or sides of the pan cam also result in inaccurate readings, usually showing the syrup as hotter than it actually is. If needed, you can carefully tilt the pan for a moment so the thermometer tip is fully submerged. This can help you get a better reading.

Trouble Shooting:

1. Soft or Soggy, lacks volume

If the marshmallows are too soft, soggy, wet or lack volume after setting for 4 hours or so,  your sugar syrup may not have gotten hot enough OR you did not whip them long enough. Whipping times will vary quite a bit depending on your mixer. However you can not whip an undercooked sugar syrup enough to make it fluffy. Also, a very wet, humid day can make it hard for marshmallows set.

2. Clumpy, Seized, Stiff, Un-spreadable, Lacks Volume

If the marshmallows set too fast or you can’t spread the cream without it clumping up, or if they are dense and lack volume….your sugar syrup may have been too hot. It is also possible that just added the sugar syrup too quickly. First check to be sure that your thermometer is reading correctly. But remember, even if your thermometer is set correctly, thermometers can still give inconsistent readings if the ingredients don’t go up to the fill line.

3. Wet and Sticky Once Cooled

If the marshmallows are wet on the bottom or the on the top after setting the full four hours, then the cream was probably too hot when transferred to the pan. Also, your liquid measurements may have been off.  Try a little sprinkled starch to help reduce the stickiness. Also possible….humidity just wasn’t your friend today.

4. Gelatin Clumps in The Marshmallows

If there were gelatin clumps and hard bits in the marshmallows, then the gelatin was not fully dissolved by the sugar syrup. Be sure to let the syrup melt the gelatin in the early mixing process. If needed you can stop and stir the sugar syrup once the gelatin is added.

5. How to Check Your Thermometer For Accuracy

You can test your thermometer for accuracy by placing the tip in a pot of boiling water. If you are at sea level it should read 212 degrees F or 100 degrees C. I usually let it stand in the boiling for 5-10 minutes to give the thermometer time to catch up. Some are slower than others.

MOST IMPORTANTLY: Great candy making skills take time and practice. Just be patient and don’t expect perfection every-time. There is no such thing as a FAIL-PROOF candy recipe.

ROASTING: For best results, I use a kitchen torch for roasting the marshmallows. If using over a fire, I like to let them dry out some once the mallows have been cut. Dusting with powdered sugar or arrowroot starch will also give you the best results for roasting. If using a camp fire, stick the mallows in the hottest part of the fire so that you can roast for a shorter time than “Jet Puff” style marshmallows.

STORING: I don’t keep mine longer than 3-5 days in the fridge, but they do freeze very well, and can be kept for longer periods of time. Just bring to room temp before using.

Paleo Homemade Marshmallows

Check out the instructional video at the bottom of the post

Ingredients:

1 cup filtered water (split into half cups)
2 1/2 U.S. tablespoons powdered gelatin. 225 bloom strength, same as Knox gelatin. ( I use Vital Proteins gelatin)
1 1/4 cup organic light colored honey or maple syrup (I like half of each)
1 teaspoon vanilla extract
1/4 teaspoon salt

Optional: Arrowroot starch or tapioca starch (in place of the traditional powdered sugar) to coat the outsides of the marshmallows. You can also use organic powdered sugar or other coatings such as cocoa, coconut and cinnamon. I like 50/50 combination of arrowroot and organic powdered sugar.

Method:

1. Grease an 8×8 pan (or even a rectangular casserole dish) and line with parchment paper. Leave some length to create flaps over the sides of the pan, marshmallows are sticky. They will be used as handles for removing your finished marshmallows later. Sprinkle the parchment paper with a light layer of arrowroot starch or other coating of choice.

2. In your mixer bowl, sprinkle the gelatin evenly over 1/2 cup of water. Allow to bloom (hydrate) for about 5 minutes.

3. While the gelatin is blooming, pour the other 1/2 cup of water in a sauce pan, along with the honey/maple syrup and the salt. Turn the burner on at a medium to medium high heat. Bring the mixture to a boil (watch it though as it likes to really foam up). Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240-242 degrees (the soft ball stage). This usually takes 12-15 minutes (give or take) depending on how hot the burner is, size of pot and even the humidity in the air.

4. Turn the stand mixer or hand beaters on to medium. Pour the syrup mixture into the bowl in a steady stream, combining it with the softened gelatin. Avoid pouring it directly onto the beaters, or the syrup will splatter and hit you or harden in the sides of the bowl.

5. Turn the mixer up to high and continue beating until it triples in volume, becomes light in color and the marshmallow cream is just cool to the touch (this can be anywhere from 5-10 minutes depending on your mixer). Times will vary! Add the vanilla toward the end of mixing, just before you think it’s ready. If adding spices, now is the times to add those as well. When the marshmallow cream is sufficiently whipped, it will have good volume and hold its shape for a moment before falling back on itself when scooped up with the beaters.

6. Turn off the mixer and using a rubber spatula, transfer the marshmallow creme to the prepared pan. Working quickly, smooth out the top with a pallet knife or back of a spoon. Sprinkle starch evenly over the top and pat down if needed.

TIP: If you are not using a coating then lightly grease your hands with oil and pat smooth. This will help keep the marshmallow cream from sticking to your fingers. Allow to sit and “cure”anywhere from 4-6 hours. Although I have been known to cut them earlier and they are often ready. But, if you want them to look nice and clean after cutting, I do recommend waiting at least 4 hours, even if they seem set, as they will be more wet inside.

7. When set, remove the marshmallows by lifting from the parchment paper flaps. Carefully peel away from the sides, dusting with starch if needed. Cut to desired size and shapes. Add more coating while cutting if needed and toss them again in some starch once cut for a super nice finish.
Enjoy! (Ingredients and cooking times may vary slightly in this video but the process is essentially same.

There is a video on her site. 

Zucchini Tots

http://www.theneighborhoodmoms.com

2 cups grated zucchini (1 large)
1/2 small onion, minced
1/2 cup shredded sharp cheddar
1/2 cup grated parmesan
2 eggs
1 tsp garlic powder
salt & pepper

Preheat oven to 400 (Hw: I have a gas oven and this would be too high -350 for me) 

Grate the zucchini and squeeze out as much water as you can.  It’s surprisingly a pretty watery veggie.  The more water you get out, the crisper your tots will be.  Use a tea towel, or paper towels to squish and absorb the water.

Add all ingredients into a large bowl.  Stir well. Fill the mini muffin tin with the mixture, and bake for 15-20 mins or until the tops have turned golden. 

Serve with sour cream, ranch, or ketchup

Garlic, Egg White and Oats Pizza

Ingredients:

• 1 cup old fashioned oats 
• 2/3 cup egg whites
• 1/2 cup water
• 1 tbsp flour
• 1 tsp garlic salt
• 1 tbsp garlic paste
• Pizza sauce & toppings of choice 
  • For the pizza pictured I used pizza sauce, shredded low fat Italian blend, fat free Ricotta, and turkey pepperoni!

Directions:

• Preheat oven to 400'. 
• Mix oats, egg whites, water, flour, garlic salt, and garlic paste in a bowl. Blend until smooth using a hand blender. If you don't have a hand blender use a food processor or blender. 
• Spray cooking spray in a large skillet to reduce any of the egg white mix sticking to the pan and pour the mix in to the skillet. 
• All to cook for about 5 minutes over medium heat until edges start to brown and mixture is pretty set into the crust form. 
• GENTLY flip over in the pan and cook the other side for about 2-3 minutes. 
  • TIP: Use a couple of spatulas. Or if you really don't feel comfortable flipping it slide it onto a plate or cutting board, remove pan from burner for a second and hold carefully by the handle over the plate and flip that way. However you feel most comfortable doing it! The crust is fairly solid but you need to be careful. 
  • Spray nonstick spray onto a baking pan and slide crust from skillet onto the pan. 
  • Add sauce and all desired toppings
  • Bake 10 minutes until cheese is melted and edges of the crust are slightly browned. 
  • Serve up and enjoy!

Pepperoni Pizza Cauiliflower

http://www.ibreatheimhungry.com

This keto pepperoni pizza cauliflower casserole is easy and economical to make, and it tastes so good that even picky kids and husbands will be won over!  Low carb, gluten free, nut free, egg free.

• Author: Mellissa Sevigny
• Yield: 4 servings
• Category: Main Dish

INGREDIENTS

For the Puree

• 1 medium head of cauliflower
• 2 Tbsp Heavy Cream
• 1 Tbsp Butter
• 8 slices pepperoni
• 1/4 cup shredded mozzarella cheese
• salt and pepper to taste

For the Casserole

• 12 slices pepperoni
• 1/2 cup shredded mozzarella cheese

INSTRUCTIONS

For the Puree

1. Clean and trim the cauliflower, breaking it into medium sized pieces.
2. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter.
3. Microwave, uncovered, on high for 10 minutes.
4. Stir to coat cauliflower with cream/butter mixture.
5. Microwave for another six minutes on high (or until tender.)
6. Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese.
7. Puree until smooth.
8. Season with salt and pepper to taste.
9. You can adjust the cream and butter to your preference for consistency.

For the Casserole

1. Spread the cauliflower puree into an 8 x 8 oven proof casserole dish.
2. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni.
3. Bake at 375 degrees (F) for about 20 minutes.
4. Alternatively you could microwave this for 5 minutes.
5. Serve hot.

Super Easy Brazilian Cheese Bread

http://www.rebootedmom.com/2016/11/19/super-easy-brazilian-cheese-puffs-gluten-free-grain-free/

1. 1/3 C. extra virgin olive oil
2. 2/3 C. milk (we used raw)
3. 1 1/2 C. tapioca flour
4. 1 egg, room temperature
5. 1 tsp salt (or more - to taste)
6. 1/2 C. grated cheese (we used parmesan) Hw: the less the age of the cheese=the less histamine 
7. ie. mozzarella would have less than cheddar. 

Instructions

1. Preheat the oven to 400 degrees F.
2. Grease your mini muffin pan thoroughly with butter, and set aside.
3. In your blender or KitchenAid, combine the milk, room temperature egg, oil, cheese and salt until combined.
4. Once combined, add the tapioca flour 1/2 C. at a time until all of the tapioca flour has been added.
5. Mix well on high, scraping down the sides of the blender so that everything is easily blended.
6. Pour the batter into your greased mini muffin tin ~ leaving just 1/8 inch of space at the top.
7. Pop in the oven for 15-18 minutes or until light golden brown.

CAULIFLOWER Chocolate MOUSSE!

 

Practically ❌no calories and packed with fiber!...yes, dreams do come true!✨I'm sure you've heard of zucchini bread &, black bean brownies, so this is no different!

Heartweed: I have had zucchini bread and black bean brownies and they were both yummy.....cauliflower mousse?? 
.
Ingredients:
1 head of *cauliflower (3-4 cups) 
1/2 cup unsweetened cacao powder
1/2 - 1 Tbsp *Great Lakes gelatin (red can) vegans sub agar. (agar powder is a 1:1 ratio with gelatin) 
Sweetener of choice to taste (raw honey, stevia, etc.)
.
🍫Steam cauliflower until soft.
🍫In a high speed blender, puree cauliflower, then add in remaining ingredients and puree puree puree until silky smooth!
🍫Pour into serving cups and refrigerate at least 3 hours (can put in freezer for 20 minutes first to speed up the process).
.
NOTES
*1 med. cauliflower head contains: 147 calories, 15g fiber, & 12g of protein!
*Great Lakes gelatin contains 43 calories, 0g fat, 0g carb, 11g protein per Tbsp! AND....is only from grass fed beef👏🏻 (other brands such as Knox are from pork) 

HOMEMADE GUMMY BEAR FRUIT SNACKS

http://www.aforkstale.com/healthy-homemade-gummy-bear-fruit-snacks/

INGREDIENTS

• 1 cup Welch's 100% Grape Juice
• 3 tbs Gelatin 
• 1 tbs honey

INSTRUCTIONS

1. Mix all ingredients in sauce pan.
2. Cook on medium heat until ingredients are completely dissolved and mixture is runny.
3. Using a dropper, drop gelatin mixture in candy mold.
4. Refrigerate 2 hours before serving. 

Homemade Gummy Bears wplus milk probiotic version

http://wholesome-cook.com/2014/03/31/homemade-gummy-bears-with-no-added-sugar-plus-10-tips-for-making-them-at-home/

Heartweed- can also use juice for the fruit puree and water.

Homemade Gummy Bears with No Added Sugar

Author: Martyna | Wholesome Cook

Recipe type: lollies, gummy bears, sweets, snacks, healthy, sugarfree, dairyfree, glutenfree

Prep time:  20 mins

Cook time:  2 mins

Total time:  22 mins

Serves: 2-4

Fruit: berries of all sorts and mangoes provide the best results when making puree gummy bears at home. If using frozen fruit, ensure the puree is close to room temperature before mixing with warm gelatin. You can strain the puree to get rid of the seeds or leave them in, we quite like the texture. Liquid: you can use filtered water, coconut water or milk of your choice for the remaining liquid. For Milky version, use cow's milk or any other milk you like - we used Pure Harvest Organic Almond Milk - it really is like homemade. Things you can add: probiotic powders, protein powders, green powders, maca, etc. Always add to the cool liquid to preserve nutritional value. Moulds: if you don't have fancy-shaped moulds, pour the liquid into a baking tin lined with baking paper. Allow to set then cut into squares with a knife.

Ingredients

• For a Fruity Version:
• ½ cup pureed fruit (strawberry, raspberry, blueberry or mango)
• ½ cup liquid (filtered water, coconut water or milk of your choice)
• 1-2 tablespoons natvia (stevia granules), or honey if you prefer
• 3 tablespoons gelatin powder (I used grass-fed gelatin) HW: AGAR powder or flakes can be substituted for VEGAN see note below 11/2 tsp of agar powder per cup of liquid 
• 
  

For a Milky Version:

• 1 cup milk of your choice (cow's, rice, oat or almond - we used Pure Harvest Organic Almond Milk)
• 3 tablespoons powdered gelatin
• 1 tablespoon natvia (granulated stevia), honey or sugar if you prefer
• ¼ teaspoon vanilla powder
• 2 capsules dairy-free probiotics powder (such as Inner Health Plus)

Things you might like to add:

• extra probiotic powder, protein powder, vanilla powder, green powder, bee pollen, maca, fish oil, etc

Instructions

For the Fruity Gummy Bears:

1. Place pureed fruit into a beaker for easy pouring into the moulds.
2. In a small saucepan whisk liquid with gelatin over low heat, until dissolved. It is not recommended for the mixture to boil.
3. Pour the gelatin liquid into the pureed fruit and whisk to prevent the gelatin from setting in clumps. Add anything else you might like and whisk to incorporate.
4. Pour the mixture into moulds and place in the fridge for 15 or so minutes to set (if you place the moulds on top of an ice-filled tray, jellies will set quicker).
5. Remove from moulds and store in the fridge in an air-tight container for 1-2 weeks.

For the Milky Gummy Bears:

1. Heat ½ cup milk and gelatin in a small saucepan over low heat, whisking until the gelatin is dissolved. Remove from heat. Whisk in remaining milk, natvia, vanilla powder and probiotic mixture.
2. Pour into moulds and place in the fridge to set for 15 minutes or so.
3. Remove from moulds and store in an air-tight container in the fridge for 1-2 weeks.

Vegan Gummy Bears

Agar agar powder is the most common substitute for gelatin in vegetarian and vegan jelly-making. To make Vegan Gummy Bears, add 1 1/2 teaspoons agar agar powder to 1 cup liquid. Unlike gelatin, agar mixture should be brought to a boil to set, so if you are working with heat-sensitive ingredients like probiotics or vitamins, perhaps only boil half the liquid.

Note:  1 teaspoon of agar powder equals 1 TABLEspoon agar flakes 

One of the advantages of agar, apart from being plant-based, is the fact that it does not melt when stored out of the fridge which might make for better lunchbox treats.

Sweet Potato Chicken Poppers (Paleo & AIP)

Ingredients

• 1 lb ground chicken (uncooked)
• 2 cups raw (not cooked) sweet potato, grated 
• 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
• 2 tbsp coconut flour 
• 2 sprigs green onion, chopped fine
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt

Instructions

1. Preheat the oven to 400 F and lightly grease a lined baking sheet with coconut oil
2. Combine all of the ingredients in a large mixing bowl and thoroughly combine
3. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you'll have about 20-22 poppers) and place them on the cooking sheet
4. Place in the oven for 25-28 minutes, flipping half way through
5. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further
6. Remove from the oven when thoroughly cooked through
7. Allow to cool and serve with your favorite sauce

Chewy Oatmeal Raisin cookies

http://thelittlegreenspoon.com

Ingredients

• 1/3 Cup of Melted Coconut Oil (80ml)
• 1/2 Cup of Coconut Sugar (75g)
• 1 Egg
• 1 Teaspoon of Vanilla Extract
• 2 Cups of Oats, Gluten Free (HW:I like McCanns Irish Oats ) 
• 1/3 Cup of Raisins (50g)
• 1/2 Teaspoon of Baking Powder
• 1 Teaspoon of Cinnamon
• Pinch of Coarse Salt

In a large bowl, whisk together the coconut oil, coconut sugar, egg and vanilla.

Add 1/2 cup of the oats to your food processor and blitz until you have a coarse flour. Add this to the oats, salt, baking powder and cinnamon in a large bowl and mix them together well.

Add the dry ingredients to the wet mixture and mix thoroughly. Then mix in the raisins. Use your hands to roll the dough into balls and then press them into discs, place them on a baking sheet and bake at 180’C (350F) for about 9 minutes. **Check at 6 minutes.They might not look ready but it can be hard to tell with oats, it’s better to have gooey cookies than dry, over cooked ones!

Take them out and let them cool for a few minutes before tucking in!

You can also pat the dough into  a log shape and freeze it. Then slice and bake when you want more cookies!

-

Heartweed's Sloppy Cheeseburgers

1 lb ground beef
4 ounces cream cheese
4 ounces cheddar cheese -shredded (you can use any cheese you want. white cheddar, American, Jalapeno Jack....)

Directions: Brown ground beef in skillet and add in the cream cheese and cheddar. Stir until the cheese is melted and mixed well into beef.
Use on pasta or sandwich buns.

Can also brown meat and add all into a slow cooker.

Grain Free Otto tortillas

http://www.forkandbeans.com/2015/01/10/grain-free-tortillas/

• ¾ c. Otto's Naturals Cassava flour
• ¼ tsp. sea salt
• 2 Tbsp. olive oil
• ⅓ c. warm water

INSTRUCTIONS

1. Whisk together the flour and salt. Add the oil and warm water until a nice dough begins to form. The dough should not be dry or too wet and sticky.
2. Knead the dough until smooth.
3. Divide into two balls and then three even dough balls from each piece so you have six dough balls.
4. Roll each dough ball between two pieces of parchment paper until thin.
5. Heat a nonstick skillet over medium high heat. Once properly heated, place tortilla on the skillet. Wait for the air bubbles to form (approx. 1 minute) and then flip. Each side should be slightly browned.
6. Place on a plate and stack each tortilla on top, covered with a towel to keep warm.

NOTES

Please note that there is no substitution for the flour. This recipe was created specifically for and with Otto's Naturals Cassava flour.