Sugar detox Macaroons

This is best treat ever…Seriously…I think I could eat all batch by myself…So good it is….And I am on Sugar detox day 14. I won’t lie that it’s easy, because it’s not…

Now the recipe:

  • 2 egg whites
  • 1 green apple, peeled and shredded
  • 1 cup coconut flakes (unsweetened)
  • 3/4 cup shredded coconut (unsweetened)
  • 1/4 tsp salt

1) Mix egg whites with salt. Add in coconuts and apple and stir in well. Place in fridge for 30mins. to soften coconut.

2) Using a small scoop (i.e. melon baller, cookie dough scoop, or small ice cream scoop), fill with batter, pack very firmly and release bites onto parchment paper lined baking sheet

3) Bake at 350 degrees for 10 minutes, then broil for 2 minutes if you want them more golden.

Double Layer Fudge

Ok. Now, we come to serious business. I have tried this recipe last week and it was so good that I think that I won’t make it very soon. It is just so good that is hard to stop eating and it is really fat. Though fats are good for us, right? When it comes to desserts, one of my favourite websites is Juli from PaleOMG, this girl goes hardcore and she does it really well. So, I saw this picture on website and just left page open in my iPod browser not to forget that I want to make this dessert (sorry for not having my own picture to upload). I hope Juli will forgive me for using her picture for this post, but I just did not have time to take my own picture and when I had, the fudge was gone 😦

Double Layer Fudge

    • 1 cup coconut oil
    • 1 cup almond butter
    • 1/4-1/3 cup raw honey (Juli offers to add 1/2 cup of honey, but I was scarred that for me it would be too sweet. And it was sweet enough) 
    • 1/3 cup unsweetened shredded coconut
    • 4-5 heaping tbsp of pure cacao (the more cacao you will add, the more bitterness it will bring)
    • 1 tsp vanilla extract
    • pick of salt
    • a handful of semi sweet chocolate chips (though not necessary)
    • extra of shredded coconut for sprinkling

Add coconut oil, honey, shredded coconut, vanilla extract, almond butter and pinch of salt to a food processor and mix until fully combined. Pour half of the mixture to a bread pan or some other pan and use spoon to make the surface even (I used pyrex, but then it was a bit hard to cut first part as it sticked to the bottom). Place it into the freezer to harden. Meanwhile, add cocoa step by step to the rest of mixture and mix throughly until you get the desired taste and not too bitter. Once cacao is all mixed in add a pinch of salt and mix it well, pour chocolate mixture over hardened light fudge. Sprinkle with chocolate chips, shredded coconut and some salt. I was really surprised about the salt, but it was actually working really nice once the fudge was done and brought up some unexpected nice addition to the sweetness. Place in freezer for 10-15mins. Cut in chunks and try not to eat all the chunks at once. I was keeping them in freezer and it was all gone in couple days. It is amazingly good with coffee. So far, my favorite dessert!

 

Crispy Spiced Chicken Livers

This recipe is entirely taken from The Clothes Makes The Girl website, but I thought that it would be nice to share it with you, especially because livers are really nutritious, but at the same time not the food that is eaten every day. Anyhow, today I bought some chicken liver, because I saw them in meat section and I already made this recipe once. Keven really likes it and he is all about texture and really hesitant in trying new stuff, so I was pleasantly surprised that he loved them and actually ate almost all of the ones that I just made, before I could take a picture 🙂

Ingredients:

1 to 1 1/2 pounds chicken livers
1/2 cup coconut flour (there still will be left quite a lot, but it need to be a lot for proper dusting.  I just reserve it and used it later with some savoury recipes that require coconut flour, such as Zucchini pancakes – nothing to be wasted)
1 teaspoon paprika
1 teaspoon  garlic powder
3/4 teaspoon cumin
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cloves (I did not have it, so used all spices mixed with Chinese 5 spices)
2-4 tablespoons coconut oil
garnish: fresh lemon and chopped parsley

Cut chicken livers into 2-inch pieces and pat dry with paper towels. Mix flour and all the spices in a big bowl. Add the livers and mix with flour making sure that the livers are all covered. Meanwhile heat 2 tbsp of coconut oil over medium high heat, let it heat for couple minutes and add livers. I needed two batches to cook them all as they need to have space and not touch each other. Be prepared for lots of some, as high heated oil and flour tends to have such a powerful smokey combination and don’t be too close to the pan. Fry for 2-3 mins. until bottom is browned and crispy.  Flip livers with tongs and brown other side. Put the done ones on paper towel to drain while you make the rest. Serve alone or with squeezed lemon juice.

Paleo birthday cake

As I decided to follow both Paleo and Zone diets, well, still more zone, as I am not ready totally to with to Paleo, so gonna take it slowly. However, I definitely took off wheat from my diet, except my friday night when we have pizza nights 🙂 but I will try to change that as well. So, of course, I could not find better way to star new year as with Paelo birthday cake. It took sometime of research to find one, but the result was AMAZING. For me it was the best chocolate cake that I ever ate, I took it from Paleo Spirit :))))

So, here it comes 🙂

Ingredients

Instructions

  1. Place the medjool dates in a food processor and pulse until completely pureed (it might take some time and for me it is most tiring process as the dates are really sticky thing to deal with). Add applesauce (or banana or applesauce and banana) and continue to pulse until pureed and combined with the dates. Add the eggs, vanilla, coconut oil and coffee and mix on low-medium speed until well combined. Combine the dry ingredients in a separate bowl and slowly add to wet ingredients until you have a smooth batter. Grease a 8×8 glass pan with coconut oil, pour in the batter and smooth it with the back of a spatula. Bake at 350 degrees for 30-35 minutes or until a toothpick stuck in the middle comes out clean.

I also made a chocolate frosting, however, most that I checked were calling for too much oil, so I just created on the spot, combining some of the recipes:

  • around one cup of 72% organic cacao chips
  • 1-2 tbsp coconut oil
  • 1 tsp vanilla extract

In a bowl over boiling water melt chocolate chips, add the rest of ingredients. When it is all mixed, pour it over the cake and let it sit. After this cake I am not worried anymore that baking will banish from my life as actually there are so much more sources than flour and that actually eating them makes you feel good 🙂