Tag Archives: coconut oil

Gluten Free Cinnamon Rolls

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At the beginning of each week, I try to make sure I have baked something to satisfy my sweet tooth.  Since I am a low-carb and no sugar person, I have to adapt recipes that appeal to me, like the one below.

Cinnamon, as you know very well if you’ve followed my blog, is a SUPER antioxidant and anti-bacterial food.  Good to consume if you feel a cold coming on, or want to ensure you get your antioxidants for the day.  I happen to absolutely LOVE this spice, and will sprinkle it on bananas, my toast (with a smear of coconut oil), cereal, cocoa, soup and much more.

If you’re like me, you are bound to like this recipe.

Gluten Free Cinnamon Rolls

For the Pan

  • 2 Tb. melted organic grass-fed Butter (or Coconut Oil)
  • 3 Tb. Xylitol
  • 2 c. Almond Flour
  • 1 c. Coconut Flour
  • 4 Tbs. freshly ground Flax Seeds
  • 1/2 c.  Xylitol
  • 1 3/4 tsp. Baking Soda
  • 1/4 tsp. Sea salt
  • 1/4 c. of Flax Meal mixed with 1/4 c. warm Almond milk
  • 3 Large Omega-3 Eggs

Topping:

  • 2 Tbs. melted Coconut Oil
  • 1/2 c. Xylitol + 2 Tbs. organic Cinnamon

Preheat oven to 350º.

Add melted butter and Xylitol to 8 x 8 Pan.

Combine almond flour, 4 Tbs. ground flax, Xylitol, baking soda and salt in a large bowl.

Combine warm milk with the 1/4 c. flax meal. Add this and the 3 eggs to the dough, and mix well.  You want the consistency of cookie dough.GF Cinnamon Rolls 4

Place dough on a sheet of parchment paper coated with oil. Oil your hands to prevent sticking, and press the dough into a rectangle between ½ – 1 inch thick.

GF Cinnamon Rolls 1

Gently spread the melted butter or coconut oil on the dough and sprinkle evenly with Xylitol and cinnamon.

GF Cinnamon Rolls 2

Starting with a long side, roll the dough into a log with the help of the parchment paper.

Using a sharp knife, slice the rolls to desired thickness.

GF Cinnamon Rolls 3

Place rolls in buttered pan side by side.  Brush a little more butter on top.

Bake 30 minutes. Cover with foil and bake another 10-15 minutes.  Remove from oven and allow to cool 30 minutes for perfect texture.

GF Cinnamon Rolls

The rolls will keep several days stored covered at room temp.  They can also be frozen.

~ Bon Apetit! ♥

Roasted Sweet Potato and Kale Salad – ReBlog

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One of my fav blogs is A Table in the Sun.  Not only do I envy her home surrounded by animals (Growing up we always had a cackle of chickens, goats, sheep, bunnies, a turkey and a peacock, a donkey for a short while, dogs and a cat or two), but I enjoy her stories and recipes too.

Below is a recipe that delighted me, and it fits well with our cancer prevention diet… full of fiber, healthy fats and antioxidants. Her photo is amazingly appetizing too!

Roasted Sweet Potato and Kale Salad

  • 2 medium large organic Sweet Potatoes
  • 1 organic Red Onion, sliced
  • 4 c. chopped organic Kale
  • 1 c. shredded Coconut
  • 1 Tbs. Coconut oil
  • dash Sea Salt

Cut sweet potato into 1/2 inch cubes.  Mix with sliced onions and coconut oil on a large shallow pan.  Sprinkle with salt.  Roast at 400° for about 35 minutes, stirring occasionally.  Wait until sweet potatoes are finished to toast the coconut and kale under the broiler (but not too close) until the tips are golden.

Golden Autumn Dressing

  • 1 Tbs. Almond Butter
  • 2 Tbs. organic Light Olive Oil
  • 2+ tsp. Apple Cider Vinegar (to taste)
  • dash Sea Salt
  • dash Sriracha (if you like a bit of spice….but it’s very good without the heat too)

Mix all ingredient, adjusting for taste.  Since roasted vegetables are fairly soft already, add dressing to your warm salad at the table, then top with toasted coconut.

~Enjoy! ♥

When Chickens Wander to Vidalia

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It’s time to replace the old adage about “An Apple a Day” – with a new one –

“An Onion a Day”

While it may not win you more friends, it will relieve inflammatory bowel conditions and boost immune function, break down certain cancer-causing compounds, reduce the body’s absorption of cholesterol, AND also fight fungus!
 
In Georgia, where Vidalia onions are cultivated, the mortality rates from stomach cancer are about half the average for the United States. Also, the Chinese rank among the largest population of onion lovers, and guess what?  Their risk of getting stomach cancer is 40 percent lower than it is for people who shy away from them.
So let’s add onions to our recipes with generous abandon.

Roasted dinner


Chicken and Vidalia Onion Casserole

Preheat oven to 350ºF, 175ºC.
  • 4-5 Boneless Organic Free Range Chicken Breast halves, cut into quarters
  • 1 Tbs. Extra Virgin Olive Oil
  • Cold-pressed organic Coconut Oil (to coat casserole)
  • 3 organic Sweet Potatoes, peeled and sliced 1/4″
  • 4 c. organic Vidalia Onions, chopped
  • 3 c. organic Portobello Mushrooms, sliced
  • 1 c. Almond Milk
  • 2 Tbs. Brown Rice Flour
  • 1 Tbs. Worcestershire Sauce
  • Sea Salt, Black Pepper, and Paprika, to taste
  • Dash of Cayenne, opt.
Rinse chicken and pat dry.
Over medium heat, lightly sauté chicken breasts in oil and drain on paper towel.
Grease a 2-quart casserole with coconut oil.
Mix milk, rice flour, Worcestershire sauce together.
Layer sliced potatoes, onions, mushrooms and chicken. Top with milk mixture and sprinkle with salt, pepper, and paprika.
Cover tightly with lid or foil (not touching chicken) and bake at 350° for 1 hour.
Serve with whole wheat bulgur, quinoa, or wild rice Pilaf.
~ To Your Health! ♥

Moqueca – Brazilian Spicy Fish Stew

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I modified the recipe to meet the breast cancer diet recommendations.

You can turn down the ‘heat’ by using half the amount of chili peppers in the recipe. Remember that we don’t want to saute in HOT oil.  Overheating oil turns it into a carcinogen.  Only use medium heat and add ingredients to the oil before it is hot or reaches its burn point.  The food should not ‘sizzle’ when you add it.

Although this method won’t cause the usual browning, recipes are still tasty and so much better for you.

Tip: Whenever a recipe calls for cooking oil I use a 50-50 combo of olive and coconut oil…this boosts the burn point of the olive oil.

Moqueca

6-8 servings

  • 2  lbs. Wild Cod, cut into 2-inch pieces
  • 1 c. roughly chopped organic Onion, plus 1/2 cup julienned Onion
  • 2 c. roughly chopped organic Tomatoes, and 2 Tomatoes cut into 1/4″ rounds
  • 2 cloves Garlic, and 1 Tbs. minced Garlic
  • 5 Tbs. chopped fresh organic Cilantro
  • 2 tsp. Sea Salt
  • 3 Tbs. fresh-squeezed Lime juice
  • 1/4 c. Extra Virgin Olive Oil (or coconut oil, or blend 50-50)
  • 1/4 c. Piri Piri, recipe follows
  • 1 (14.5-ounce) can Coconut milk

Place the fish in a large glass or plastic mixing bowl. In a blender, combine chopped onion, chopped tomato, the 2 cloves of garlic, 1 Tbs. of the cilantro, 1 tsp. of the salt, and lime juice. Blend until smooth, then pour directly over the fish. Cover with plastic wrap and refrigerate for about 1 hour.

In a large sauté pan over medium heat, add the oil. Wait 1 minute (do not allow to reach sizzle point).  Add the julienned onions to the pan and sauté, stirring, about 4 minutes.

Add the minced garlic to the pan and sauté for an additional 30 seconds. Pour the fish and the marinade into the pan and add the remaining tsp. of salt, the Piri Piri, and the coconut milk.  Stir to combine.

Cover pan until the liquid comes to a slow boil.  Place  the sliced tomatoes on top and cover again.

Reduce the heat to medium-low and continue to cook until the flesh starts to flake, about 10 minutes.

Remove the cover from the pan and sprinkle the remaining 4 tablespoons of cilantro over the fish. Serve accompanied by cooked barley or whole wheat Bulgar.

Piri Piri:

  • 1 Tbs. plus 1/2 c. extra Virgin Olive Oil
  • 5 cloves Garlic, crushed with 1/2 tsp. Sea Salt
  • 3 Cayenne Chile peppers, chopped; stems, ribs and seeds removed (or substitute hot red peppers)
  • 1/4 cup fresh squeezed Lemon juice

Place a small pan over medium heat. Add 1 tablespoon of the olive oil to the pan. Wait 1 minute and add the garlic and peppers.

Sauté, stirring often, until the edges of the garlic are barely golden, 3 to 4 minutes. Add the lemon juice to the pan, and remove from the heat.

Place the contents of the pan in a blender and add the salt. Puree until mostly smooth. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the blender, processing as you do. Let cool before using. Store refrigerated in an airtight container.

Yield: 3/4 cup

~ In good health! ♥