Some hella-sweet creations happening lately! Here’s to taking time off work and treating yourself to kitchen dance parties (complete with apron gown and spatula microphone).
Some seriously fudgey and perfectly healthy brownies based on Davida’s recent recipe. Mmmmm chocolatteeee…
Avocado Brownies (gluten free)
Cobbler for breakfast? Mm.. yes, okay. A new breakfast containing all my favorite things…Coconut flour + almond butter + stewed fruit. I served mine with coconut greek yogurt and although her vanilla bean yogurt sounded fab, oh my god was it good with coconut. A MUST. Thanks, Kylie!
Blueberry Peach Breakfast Cobbler (gluten free, vegan)
This bread had been on my “to make” list for a loooong time (you all know the one that grows and grows on your desktop or pinterest until it becomes a monster of its own with tentacles and googley eyes…), and I am so glad I finally got around to making it. A completely paleo, very soft sandwich bread that toasts up perfectly. A great recipe from Michelle.
Paleo Sandwich Bread made with almond flour (gluten free)
I have a few absolute favorite cookie recipes, but I get bored and am always eager to try something new. This one involved coconut butter and maple flavored almond butter, which I just so happened to still have from my last batch. Based on Lindsay’s wonderful recipe – a “stick to your rib” kind of cookie, as my mama would say.
Gluten Free Chocolate Chip Cookies
And now for MY little creation for the week… Chicken, fig salad with goat cheese dressing! I based this loosely off a recipe in a magazine I was zooming through the other day – I can’t remember the magazine. All I could really remember was dried figs and goat cheese. Mmm.
I poached the chicken as I wanted it to be extra moist. Then I roasted up some cherry tomatoes and wizzed together a dressing using goat cheese, lemon, oil and herbs.
I needed some crunch, so I chose to I top the salad with toasted buckwheat groats. If buckwheat isn’t so much your thing, I would think toasting up some quinoa would be just as marvelous.
I served the salad with two toasted pieces of Michelle’s paleo bread. I was all set to slather on a good load a butter, but then I discovered how friggen’ buttery this bread gets when you toast it! The coconut oil gets all melty and just ooozzzzesss with butteriness. Perfect for soaking up that cheesy dressing!
For the salad:
Greens of your choice
1/4 cup dried figs, chopped
1/4 cup cherry tomatoes, roasted in the oven for 15-20 minutes
1 Tbsp buckwheat groats (NOT KASHA), toasted in a skillet on low heat for 5 minutes
Cooked and sliced chicken or turkey breast
For the dressing:
1-2 Tbsp (approximately 30 grams) semi firm goat cheese
1/2 Tbsp extra virgin olive oil
1-2 Tbsp lemon juice
1 tsp dried thyme
1/2 tsp honey
pinch of each salt and pepper to taste
Blend all ingredients together in a food processor or blender. Ontop of a bed of greens, place your sliced chicken/turkey, roasted tomatoes and dried figs. Drizzle on dressing and top with toasted buckwheat groats.