So everything is better with a little chocolate right? These are the cocoa version of my
lemon coco-roons and they are super tasty as well. When you want a sugar-free treat give these a try! Enjoy!
Recipe (Makes 8-10)
Ingredients:
1/3 cup finely shredded, Organic unsweeted coconut
2 tbsp Organic Virgin Coconut Oil
3 Tablespoons Organic, Blanched Almond Flour
2 tbsp Creamy Almond Butter
1 Tablespoon Organic coconut sugar
3 teaspoons cocoa powder
Directions:
1. Combine all ingredients in a bowl and mix well. Using a 1/2 tablespoon measuring spoon scoop out mixture and form into balls. Set onto a Silpat lined baking sheet then refrigerate for 1 hour and enjoy. Store in an airtight container in the fridge.
...click here for the recipe!
So how many of you have tried Bison meat? I was in the mood to try something new and when I saw All Natural Bison meat, free of antibotics and hormones, I decided to take the plunge and try it out. My hubby was thrilled! The meat is super easy to prepare and doesn't need anything but a bit of salt added. They were so tasty! I'm not a huge beef fan and these tasted better to me. They were a pricey special treat but one I think we'll be enjoying every now and again. We paired them with a fresh spinach salad topped with avocado, sprouted pumpkin seeds and homemade balsamic dressing. Enjoy!
Bison Burger Recipe: (makes 4 burgers)
Ingredients:
1 1/4 pounds ground All Natural (preferably grass-fed) Bison (10% fat)
1/2 teaspoon salt
Directions:
1. Mix ground meat and salt in a bowl
2. Divide into 4 equal sized patties
3. Grill on a grill for about 5-7 minutes per side until medium well done
Balsamic Vinaigrette Recipe:
Ingredients:
3 tablespoons good quality Balsamic vinegar
2 tablespoons Extra Virgin Olive Oil
2 tablespoons water
1/4 teaspoon salt
1/2 teaspoon Italian Seasoning
Directions: Mix all ingredients together in a small bowl or cup and serve. Store covered in the refrigerator.
...click here for the recipe!
Welcome to another weekly menu plan! Do you plan a weekly menu? Since we started intentionally menu planning, we are buying less, spending less, wasting less, eating out less and loving how easy our weeknight dinner preparation has been! Here's our gluten free menu for the week. We are loving this warmer weather and grilling outside more often. Enjoy!
SUNDAY: Avocado-Cucumber Sushi Rolls *recipe coming soon
TUESDAY: Chicken and Fresh Veggie Kabobs
WEDNESDAY: Shredded Barbecue Pork Sandwiches with Fresh Spinach Salad *recipe coming soon
...click here for the recipe!
Looking for a warm and hearty stew to make in the slow cooker? This one is super tasty and the kids loved it. You can also use a beef chuck roast, which I have done when they go on sale two for one at the grocery store. Additionally, you can always add other vegetables such as carrots, parsnips or turnips. Serve this up with some of our
gluten-free biscuits on the side and enjoy!
I'm linking up with Jo-Lynne's, Gluten Free Weekly Meal Plan over at Musings of a Housewife
Recipe: (serve 4 or if you use more meat up to 6)
Ingredients:
1-1.5 pounds Beef stew meat, very lightly salted (or you can also use a beef chuck roast 1 1/2-2 pounds - no need to cube it)
2 tablespoons White Rice Flour
6-8 small (lime sized) golden or red potatoes, leave whole (half if larger)
3-4 stalks celery, sliced
1/2 white onion, sliced into large chunks - Save the other half of the onion using this trick
1 teaspoon Italian Seasoning
1/2 teaspoon dried thyme, rolled gently between fingers to release the oils
1/4 teaspoon garlic powder
1 teaspoon salt
5 1/2 - 6 cups water
8 oz whole, baby Bella mushrooms, rinsed
--------------------------------
2 tablespoons white rice flour
1/3 cup water
Directions:
1. Heat a large pan over medium high heat, add beef cubes and begin to brown on all sides, about 2-3 minutes.
Sprinkle beef with about 2 tablespoons of white rice flour and flip to coat all sides and continue browning about 2-3 minutes more. We're looking for nice browning on the meat, not cooked through.
2. While meat is browning, add potatoes, celery, onion, Italian Seasoning, thyme, garlic powder and salt to the slow cooker.
3. Once meat is browned on both sides, remove from pan and add to the slow cooker on top of the vegetables. Add about 1/2 cup of water to the hot pan and deglaze it, gently stir up all the yummy bits from the bottom of the pan.
After about 1 minute, pour the liquid from the pan over the meat.
4. Arrange mushrooms over top of the meat. Add additional 5 - 5 1/2 cups of water, or until meat is nearly covered in water.
5. Cook on low for 8-10 hours. About 1 hour before serving, combine 2 tablespoons rice flour with about 1/3 cup of water and add mixture to the slow cooker to thicken your sauce. Season to taste. Serve hot with some gluten-free biscuits on the side.
{Make ahead} For those days you know you will be busy, even too busy to brown the meat for the slow cooker...Follow all the directions through number 4, place lid on the slow cooker and refrigerate overnight. If your slow cooker does not have a silicone seal, you may want to cover it with plastic wrap before putting the lid on to prevent your fridge from smelling like onions. The next day pull the slow cooker out of the fridge about an hour before you plan to start cooking, then turn it on and cook as per #5 above.
*this post contains affiliate links
...click here for the recipe!
We had company over for dinner last week and I made brownies for dessert. I wanted to be sure my hubby had some kind of dessert as well. These turned out more like a chocolate bread than a super sweet brownie, which is great for those that don't like a lot of sweet. They have a good texture and a great cocoa flavor. If you are okay with chocolate chips, I think a few sprinkled on top of the batter before baking would really be a nice sweet touch. The plate was empty by the next day and the kids enjoyed them too.
Recipe (makes about 9-12 squares)
Ingredients:
1 cup Organic Creamy Almond Butter
1/3 cup Organic Agave Nectar
1 egg
1 teaspoon good quality Vanilla
1/3 cup Cocoa Powder
1/2 teaspoon baking powder
Directions:
1. Preheat oven to 350'F. In a mixing bowl combine wet ingredients; almond butter, agave, egg and vanilla.
2. Slowly add the dry ingredients to the wet, stir to combine.
3. Bake in a greased 8"x8" glass baking dish at 350'F for 20-22 minutes until set and sides begin to pull away form the glass..
4. Let cool then slice into squares and serve.
*this post contains affiliate links
...click here for the recipe!
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Recipes listed as gluten free assume you are using gluten free ingredients when sauces or chicken stock, etc is listed. wholesomedinnertonight.blogspot.com has no control over where you get your ingredients, and which sources/brands of individual ingredients are used in your cooking. Thus we cannot guarantee that the end product you create will be gluten-free.
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