Most of the low-carbers I know end up experimenting with intermittent fasting at some point in their...
If you’re someone who can’t resist licking cookie dough from the beaters (maybe, you even like cookie dough better than cookies) then here’s a discovery you should know about: macadamia nuts, when blended until smooth but not quite all the way into macadamia butter, taste deliciously close to cookie dough.
Macadamia “dough” has a soft, gooey texture and naturally sweet, buttery flavor that’s the perfect base for raw desserts. It can be rolled and shaped and then flavored with anything that satisfies your sweet tooth. In this recipe, orange zest and dark chocolate are a festive combination, appropriate for the holidays or any time of year.Read More
Trail mix is usually a blend of sweet and salty ingredients, but it doesn’t have to be. This trail mix is savory all the way, combining roasted nuts and seeds with crispy bits of bacon and the delicious lard it renders.
Here, cashews, almonds and pumpkin seeds are flavored with coconut aminos, smoked paprika and a pinch of cayenne – but you can use your own favorite nut/seed combination. It’s also easy to imagine adding some finely chopped, fresh rosemary or other spices to the mix.Read More
What is there not to like about crispy, salty snack food that is also good for you? Especially when said snack food is so easy to make that it barely counts as cooking and the only ingredient is cabbage, plus a touch of extra virgin olive oil and sea salt.
Cabbage chips are yet another delicious option in the veggie chip category and a perfect way to satisfy a craving for something crunchy and salty.
Similar in flavor to kale chips, but a little better looking, cabbage chips can be made from red or green cabbage. And they really are simple to make: If you don’t have a dehydrator, just pop the cabbage leaves in the oven at a low heat for a few hours. Before eating, brush the crispy chips with olive oil and sprinkle with sea salt. If you’re feeling adventurous, open the spice drawer and flavor your cabbage chips with dried dill or cayenne.Read More
If you’ve ever tried to make a cauliflower pizza crust and liked the flavor but not the soggy doesn’t-really-hold-together texture, then cauliflower muffin bites are the way to go. Easier to make and much more likely to hold together, these mini muffins make a nice snack, side dish or appetizer.
In fact, there’s no reason you can’t turn these into “pizza muffin bites” by adding grated cheese, olives and pepperoni. Think of this recipe for cauliflower muffins as a template that you can add all sorts of different flavors to.Read More
The goal of this recipe was to create a protein bar, but it turned out to be so much more. While eggs and Primal Fuel do add protein with delicious chocolate flavor, and macadamia and coconut butter add loads of healthy fat, these dense, moist chocolate-coconut-macadamia flavored bars could also make a fine cake topped with whipped whole cream and berries. This recipe, as it turns out, is a case when you can have your cake and eat it too.
If you’d like to decrease the amount of maple syrup you can; if you’d like to add a little more Primal Fuel or chunks of macadamia nuts and coconut for more texture you can do that too. Or, take things in a more dessert-like direction by adding chunks of dark chocolate.Read More
Avocado fries have that tempting combination of a crispy outer layer, creamy middle and addictive fried flavor. Made with nothing more than avocado, coconut, egg, salt and spices, it’s a pure and healthful snack or salad topping loaded with beneficial fatty acids.
Before you scarf down an entire plateful, keep in mind that a little bit of avocado goes a long way. The good news is that avocado fries are both rich and filling so a small portion is plenty satisfying. This simple recipe gives avocado fries a Southwest flair, adding cumin and chili powder to the mix. You could take this theme a little further by adding finely chopped cilantro to the coating and finishing them with a squirt of fresh lime.
One last thing: Don’t make this recipe unless you have a bottle of hot sauce in the fridge. It adds the extra kick that sends avocado fries over the top.Read More