I love Restaurant Style Salsa. It’s so good! Especially with the warm chips… Mmmmmm! Too bad store bought salsa in a jar just doesn’t cut it. And I don’t want pico de gallo. I want salsa, like what they have at Chevy’s. So after searching for a recipe on Google and altering what I found, I finally came up with something that I really love! My husband likes it HOT and I like it medium. Tastes good with regular chips or my favorite, Trader Joe’s Quinoa and Black Bean-Infused Tortilla Chips. Perfect snack!
1-28 oz. can of whole tomatoes with juice
1-10 oz. can of Rotel brand diced tomatoes and green chilies or just a can of green chillies (mild, original or hot, whichever is your preference)
1/4 cup chopped onion
1 clove minced garlic
1 whole jalapeño, quartered and thinly sliced
Salt to taste
1/2 cup cilantro, chopped
Juice of 1-2 limes
In a food processor or blender, combine whole tomatoes, Rotel (or diced chillies), onion, jalapeno, garlic, salt, lime juice, and cilantro. Pulse until you get the salsa to the consistency you’d like. Taste and adjust as needed, if you need more salt or lime juice.
What?! Zucchini Brownies? It doesn’t sound appetizing but I can tell you that it is very good. It’s moist, rich, super dark, not too sweet, and yes, guilt-free (gluten-free, no refined sugar, no butter or oil, nut-free, and wheat-free). My 9-year old daughter loves them. My 4-year old son won’t try anything with the word “zucchini” it in no matter how chocolatey it is. If you’re lucky, it’s a great way to get veggies in your child or husband’s diet. 🙂 Perfect for dessert or a snack.
The recipe is from cookingalamel.com but I made my own changes because I want it EXTRA DARK!
1 cup almond meal
1/2 cup Peet’s unsweetened cocoa powder
1/2 tsp. sea salt
1/2 tsp. baking soda
1/4 cup coconut sugar
1/4 cup plain Fage Greek yogurt
1 T vanilla extract
1/2 t liquid stevia (or 1/2 cup more coconut sugar, added to the dry ingredients)
2-3 zucchini squash, shredded
One (1) 3.5 oz. of 85% or higher dark chocolate bar, roughly chopped
Optional: 3/4 cup chopped walnuts or pecans
Preheat oven to 350˚F. Grease or line an 8″x 8″ pan with parchment paper.
In a small bowl, stir together the almond meal, cocoa, salt, baking soda, and coconut sugar.
In a large mixing bowl, beat the yogurt, eggs, vanilla, and liquid stevia together, until smooth.
Slowly add the dry ingredients until fully incorporated.
Fold in the shredded zucchini, chocolate pieces, and nuts.
Pour into a greased 8×8 baking dish.
Bake for 30-35 minutes until toothpick comes out clean. Let cool before cutting.
I saw this recipe on Instagram and thought to myself, “I have to make this… RIGHT NOW! I’m having a snack attack!” This is my photo, but the picture I saw on @myhealthydish_ looked absolutely delicious. I hope I captured it as well as they did. The recipe didn’t have a name and so I figured I’d call itApple Peanut Butter Sammies (or sandwiches) because it’s kinda like a sandwich but I’m using apple slices instead of bread, so it’s gluten-free, wheat-free, low-carb and healthy. Mmmmm. It’s a perfect snacks for your little ones too!
peanut butter (or any other nut butter of your preference – almond butter, sun butter, etc.)
chopped nuts (I used pistachios but you can use almonds, peanuts, walnuts, etc. )
Slice the apple thinly.
Spread peanut butter generously on an apple slice. Top with another apple slice. (Peanut butter will squish out. That’s what you want.)
Roll the “sammie” in chopped nuts so they stick to the peanut butter.
My favorite gluten-free food blogger, Michelle at GlutenFreeFix.com, strikes again! She made these low-carb, gluten-free “Corn” Dog Bites that both my kids enjoyed! So much so that I made it TWICE in a week! Although it doesn’t have corn in the recipe, the bread comes pretty close to tasting like cornbread.
I also made a cheese only option for my daughter who loves cheese. These are quite simple and fun to make. Perfect for a weekend lunch with the kids, an after-school snack or as an appetizer. I’m thinking of making these for Easter for the kids to eat while egg hunting. 🙂
1/4 cup melted butter
2 Tbsp agave nectar or coconut nectar
1/4 cup almond flour, firmly packed
2 Tbsp coconut flour, firmly packed
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup shredded cheddar cheese
3-4 hot dogs or string cheese (cut in 1/2 inch slices)
Preheat oven to 325˚F.
Whisk together melted butter, eggs and sweetener.
Stir in dry ingredients. Then add in the shredded cheese.
Scoop into greased mini muffin pans, about 1 tablespoon of batter in each.
Place 1 hot dog or cheese slice in each muffin batter.
I stumbled across this recipe on Pinterest. It originates from shecookshecleans.net and I had to try it (with some minor alterations) to prepare for Thanksgiving, and because who doesn’t love pecan pie? Sure, I’ll miss the crust but these gluten-free babies are full of crunch since they’re packed with pecans. And you can also use walnuts or almonds or any favorite nut for this recipe, if you prefer. Crustless Pecan Tarts are just the right size for a sweet nutty snack or top it with a small scoop of coconut vanilla ice cream for a bite-sized dessert. Also perfect for potlucks!
RECIPE (makes 30 mini muffin-sized tarts):
1-1/2 cups raw pecan pieces
1 tbsp unsalted butter (for toasting pecans)
4 tbsp unsalted butter (for pie filling)
1/2 cup coconut palm sugar
1/4 tsp salt
3 large eggs
1/4 – 1/2 cup of agave nectar
1 tsp vanilla
Optional: 1 tbsp rum or bourbon
In a large skillet, melt 1 tbsp of butter and add pecans. Toss frequently until pecans are lightly toasted and fragrant. Remove from pan immediately to prevent burning the pecans, and allow to cool.
Preheat oven to 325˚ F. Grease muffin pan or line a muffin pan with silicone baking cups. Distribute the chopped pecans equally into the baking cups. Set aside.
Using a large heat-proof bowl set over a saucepan of simmering water (or a bain-marie), melt the 4 tbsp butter. Remove from the heat.
Stir in sugar and salt with a wooden spoon until the butter is absorbed.
Beat in the eggs, then the agave nectar.
Return the bowl over the simmering water then stir until the mixture is shiny, smooth, and warm to the touch. Remove from heat.
Stir in rum/bourbon and vanilla.
Pour the pie filling over the pecan-filled muffin pan, distributing equally.
Bake for 25-30 minutes or until the pie filling is set, but still soft to the touch, and the tops are lightly browned.
Remove from oven and allow to cool completely, at least 4 hours.
Serve warm or at room temperature. Enjoy!
(If you end up storing these in the refrigerator, pop them in a toaster oven for a 3-5 minutes. Still good!)
Based on fastpaleo.com’s Chia Lemon Drizzle Cake, this tangy Lemon Flaxseed Cake hits the spot when you’re looking for something to satisfy that sweet lemony craving. This gluten-free cake is perfect for dessert or as a snack. I actually even have it for breakfast. (I can imagine this would also taste absolutely amazing with some blueberries added to the batter. Just like a blueberry lemon muffin!) It’s delicious by itself, but I discovered that it’s quite delightful with cream cheese smeared on a slice.
3/4 cup coconut flour, sifted
5 large eggs
3 lemons, zest and juice
3 tbsp plain yogurt (I use Fage Total.)
1/4 cup agave nectar
1/4 cup roasted whole flaxseeds (or chia seeds)
1/2 cup coconut oil or melted butter
1 tsp coconut palm sugar
1-2 tsp of vanilla extract
Preheat oven at 375˚F. Grease a loaf tin.
Mix 1 tbsp of lemon juice with the palm sugar. Set aside.
In a medium bowl, whisk together the eggs, coconut oil/butter, yogurt, vanilla and agave nectar until smooth.
Add the lemon zest and the rest of the lemon juice to egg mixture.
Slowly add the coconut flour making sure there are no lumps.
Fold in the flax or chia seeds then pour the batter into your loaf tin.
Bake for 20 minutes.
Remove from oven and make 4 to 6 vertical slits along the loaf. Across these gently pour the lemon juice and coconut sugar mix.
Bake for another 10 minutes. Remove and let cool completely before taking out of the tin.
Serve after it’s cooled. Keep refrigerated then heat up it in a toaster oven.
I had a couple very ripe bananas in my fruit basket so I figured it was time to bake something guilt-free. Here is a recipe for gluten-free Banana Walnut Chocolate Chip Muffins. If you’ve never baked with arrowroot powder before, then you will thank me! I love arrowroot powder. It makes cakes so moist that you forget you’re eating gluten-free.
1/4 cup coconut flour
2 T arrowroot powder
1/4 tsp sea salt
1/2 tsp baking soda
3 large eggs
1/4 cup of coconut oil (melted)
2-3 mashed very ripe bananas
1/4 cup of agave nectar
1/4 – 1/2 cup of walnuts or pecans (toasted and chopped)
1/4 cup of dark chocolate chips (or chopped up bar)
Preheat oven to 350˚F. Line 11-12 muffin cups with paper liners.
In a large bowl, combine the dry ingredients (except for the nuts and chocolate).
In a blender, combine eggs, oil, bananas and nectar until smooth. Then pour into the bowl of dry ingredients. Mix until well combined.
Add nuts and chocolate.
Fill muffin cups and bake for 20-25 minutes.
Cool for 1 hour then enjoy.
Perfect for breakfast, brunch, as a snack or dessert!