Monday, October 24, 2016
Ginger Cookies have a power over me at this time of year. I will be going about my Maximized life, minding my own Maximized business, and pow! Out of nowhere a Ginger Cookie appears in front of me, calling my name so loudly that it deafens me to all my healthy intentions and practices. The last time I ate one (two weeks ago), I vowed to write a GOOD FOOD recipe for a sugar free, grain free version, and here it is.I have used a Stevia-Erythritol blend for the sweetening of this cookie. According to B.J., Erythritol is the best of all the sugar alcohols. I have sampled it in other recipes and I find it does not upset my stomach, as does Xylitol. Furthermore, I wanted a snappier Ginger cookie than I could achieve with Stevia alone, so I was willing to take a chance on this blend, which, by the way, is available at the Bulk Barn.
2 1/4 cups blanched almond flour
1/4 cup Pumpkin Spice Blend
1/2 teaspoon ground ginger
1/4 teaspoon kosher or sea salt
1/4teaspoon aluminum free baking soda
1 cup chopped raw pecans
1/2 cup organic butter, roon temperature
1/2 cup Stevia-Erythritol Blend, plus a tiny bit extra for sprinkling
1 tablespoon pure vanilla (no sugar – check the label)
- In a stand mixer, or using an electric hand held beater, combine the butter and stevia-erythritol blend.
- Add the remaining ingredients and mix again until all the ingredients are incorporated.
- Using a piece of parchment paper, form the dough into a log, approximately 2 ½ inches in diameter.
- Freeze the log for approximately 1 hour; then unwrap and cut into 1/8 inch slices.
- Place the slices on a baking sheet lined with a clean piece of parchment paper.
- Bake at 350 degrees until lightly golden, approximately 10 to 15 minutes.
- Sprinkle with additional Stevia-Erythritol blend while the cookies are just out of the oven.
- Cool and serve.
Makes 24 cookies
Note: Image credit Martha Stewart
Note: Image credit Martha Stewart
Wednesday, October 19, 2016
Pumpkin Spice is always so popular this time of year. Pumpkin spice latte, pumpkin spice ice cream, pumpkin spice breakfast smoothies, next there will be pumpkin spice kale salad! Here's a simple recipe for your own blend. I like to make a batch in the early fall and hope it lasts throughout the holiday season, so I can add it to all sorts of recipes. To do that, I would recommend doubling the recipe below.
3 tablespoons ground cinnamon1 tablespoon ground ginger
1 tablespoon nutmeg
1 teaspoons ground allspice
1 teaspoons ground cloves
Store in a glass jar with a tight lid. I like to use Mason Jars.
Mayonnaise, if bought at the regular grocery store, is not fit for human consumption. Here is an easy, delicious recipe for a spicy mayonnaise that will keep in the refrigerator for at least three weeks. . .if it lasts that long. (The beautiful photo which I use here is not my own. My mayonnaise never lasts long enough to take a great picture like this. Props to the original photographer.)
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon Chipotle powder
1 - 1 1/4 cups olive oil
Add all ingredients except the olive oil to a food processor or high speed blender such as a Blendtec or VitaMix. Blend or process, while very slowly streaming in the olive oil until the mixture becomes mayonnaise. It really is that simple.
Tuesday, September 6, 2016
Here's a wonderful recipe that we literally lived on during the summer months. This recipe is based on (translation: stolen from) my friend Kimberly Roberto's amazing recipe which can be found at her SMART MEALS blog on WordPress. I have never tried one of Kim's recipes without it becoming a staple in our family meal plans. She is amazing. And I know her recipes will never contribute to ill health or weight gain because they all conform to the Maximized Living Nutrition Plan. She is, after all, the co-author of the book!
The beautiful thing about this recipe is that it can be incorporated into a busy family life so easily. For instance, because there are only two of us (although Cliff eats enough of these wings to feed a gaggle of teenagers) I make the sauce, and then use half for one meal and refrigerate the other half for the next time we want to prepare the dish. The other benefit is the ease of the preparation. Once the wings are in the oven, as you will see by the method below, you have all the time you need to organize all the other things you have to organize in an afternoon.
I hope you enjoy it as much as we do.
- 1/2 cup organic unsalted butter
- 2 teaspoons spoonable stevia (or equivalent)
- 1/2 cup red wine (optional, but highly recommended)
- 1/2 cup liquid aminos or organic tamari
- 1/4 cup fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/8 to 1/4 cup hot sauce (adjust to your taste)
- 1 teaspoon kosher or sea salt (Do not use table salt. Unbelievably, it contains sugar!)
- 1/4 teaspoon black pepper
- 2 teaspoons garlic powder
- 4 to 5 pounds of organic chicken wings (Adjust the amount of wings based on family size.)
- Melt all the ingredients (except the chicken) in a small sauce pan over medium heat.
- Pour sauce over chicken wings in a large plastic bag to marinate for up to 6 hours. If making a smaller batch of chicken wings, use half the sauce and refrigerate the other half for up to twenty-one days.
- Arrange chicken wings on a large rimmed baking sheet lined with parchment paper.
- Bake wings at 350 degrees for 35 - 40 minutes.
- Reduce heat to 275 degrees. Remove the parchment paper and replace wings onto an oven rack over the rimmed baking sheet and continue to cook for up to 2 hours. Lifting the wings onto the rack gives them room to groove, and we find the end product is more tender and extremely tasty.
Thursday, August 11, 2016
This recipe is so good for use on any salad, but particularly good on Caesar Salad.
BTW, this stuff is like popcorn. You will find yourself snacking on it long after the salad has been eaten.
INGREDIENTS3 to 4 cups large, unsweetened coconut flakes (not regular shredded coconut!)
3 tablespoons Bragg's Aminos, aka: Bragg All Purpose Liquid Soy Seasoning.
2½ tablespoons liquid smoke (any flavor, choose your favorite)
10 drops liquid stevia (I sometimes use 12 - 15 drops. Taste it!)
- Preheat oven to 350 degrees Fahrenheit. Line a half-sheet pan or large rimmed baking sheet with parchment paper.
- Mix the liquid ingredients in a small measuring cup or bowl.
- In a large bowl, drizzle the coconut flakes with tamari, liquid smoke and liquid stevia mixture. Mix well. I find it easiest to toss with my hands. Spread the flakes into an even layer on the parchment lined baking sheet.
- Bake on the middle rack for 12 to 14 minutes, until flakes are mostly dry and turning golden on the edges.
- (Keep an eye on the coconut as it can go from golden brown to deep burnt brown fairly quickly. For softer bacon, you'll probably only need to bake for 12 minutes, for crispy bacon, aim for 14.)
- The coconut flakes will further crisp up as they cool.
- Let the "bacon" cool. Then use it immediately, or freeze for up to three months (It will never last that long).