Hemp Heart Crusted Zucchini Fries {Vegan, Paleo}

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I know.  You just read “hemp” in the title and immediately assumed it was about marijuana.  I GET IT.  I live in Oregon, where it is now legal to smoke, grow, and posses these controversial little plants.

But that’s not what this post is about.  Because I’m not about to touch that conversation with a 10 ft bong pole.

Hemp hearts.  These are the shelled seeds of the hemp plant, and they are loaded with maximum nutrition.  Back when we were trying to find new and varied protein sources for my food intolerant toddler, these were a saving grace.  I mixed them with a little bit of raw honey to make them barely sticky, and gave my kid the spoon.

He was a serious fan.

Now that summer is squarely upon us, I have zucchini coming out of my ears.  It’s one of my kid’s favorite foods so I planted a few little seedlings…and they grew.  In fact, they’re mutant and grow as big as my head. Or roughly seven times as big as my hand.

We have to get creative to use them all, so I’ve been trying out different recipes using as few ingredients as possible to maintain the natural flavor of the fantastic zucchini, and to get them out of my kitchen fast.

I made a fast coating of hemp seeds, arrow root, a dash of tumeric, paprika and salt.  They were a fast hit with my family, and we chowed all of them.

HempHeartZucchini

ALL. OF. THEM.

They went so fast that I didn’t even manage to get a good picture because they were so tasty and nobody could wait for a dumb camera.

Did I mention they’re paleo and vegan, too?

Ingredients:

  • 1 large (ish) zucchini, cut into sticks
  • 1/2 cup hemp hearts
  • 2-3 Tbsp arrow root powder or tapioca flour
  • 1 tsp salt
  • 1/4 tsp tumeric (optional)
  • dash of paprika
  • small bowl of water
  • Coconut oil for cooking

Instructions:

  1. In a medium frying pan, heat 1/4 inch of coconut oil until hot. (Typically medium+ setting, but don’t let it smoke.)
  2. Combine hemp hearts, arrow root, and spices and blend throughly.
  3. Take a piece of zucchini and dip it in the water. Remove and lightly shake excess water off.
  4. Press each flat side firmly in the flour mixture and then place into hot oil, flat side down.
  5. Rotate the zucchini to get both flat sides nice and brown (2-3 min each side). Be careful not to burn them!
  6. Place on paper towel lined plate to drain off excess oil.

Eat as soon as they are cool!  These stay fresh and delicious for a good 30 minutes after cooking.

EZucchini

What are your zucchini hacks?

Zzzzz,
Carrie

 

Blueberries and Cream Paleo Popsicles {Three Ingredients}

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When you live in a region of the country that is poorly prepared for century mark temperatures, folks do everything they can to keep cool.  Kiddie pools, sprinklers, poorly equipped window AC units, movie theaters, cold foggy days on the coast, and lazy days spent on the banks of a lazy mountain river are just a few ways we choose to beat the heat here in the Pacific Northwest.

But few things bring immediate relief like a good old fashioned popsicle.

The other morning after breakfast, I pulled out my final popsicle to photograph it.  I had  previously devoured the rest during naptimes earlier in the week. Because I’m an adult and like to enjoy a treat without sharing.  But on this particular day, I made the monumental mistake in trying to get the picture while my son was awake.

As we started to swelter in the 100 degree weather in our south-facing second story home as our straining AC unit worked hard to keep up, I removed the final popsicle from the freezer. I stopped for a moment and let the frozen air fall over my face and shoulders, reveling that something could still be cold in this heat. I pulled out my camera and began searching for the right light to capture the cold, creamy, fruity essence of this frozen treat.

Enter E.

He wasn’t having it.

He didn’t care that mom needed to use the popsicle for work.

He didn’t care that it was the last one.

He didn’t care that I needed to take a really beautiful picture to share with you.

He. Didn’t. Care.

There was no stopping my tiny monster.  I turned on Jimmy Fallon.  I tried to distract him with his favorite snack. I pulled out the Tegu blocks, crayons, and even tried to give him my old phone to distract him. Nothing worked.

So, I went with it.

My first attempt to take a picture.
My first attempt to take a picture.
Pop2
I tried to dodge him. He would not relent. “Me? This? Mama?”
Okay. You. This. Mama gives up.
Okay. You. This. Mama gives up.
Pop4
Contemplating before annihilating.
The first taste.
The first taste.
No way will I be able to get that back from my toddler's death-like grip.
No way will I be able to get that back from my toddler’s death-like grip. This face is telling me not to even think about taking a bite.
Might as well keep him contained if he's really going to eat my post.
Might as well keep him contained if he’s really going to eat my post.

Here’s the recipe, even though the I don’t have Pinterest-worthy pictures to show for the effort.  I hope you enjoy these as much as we did!

Ingredients:

  • 1 can full fat coconut milk
  • 1/2 cup pureed blueberries
  • 1/4 cup whole blueberries
  • 1 Tbsp raw honey

Directions:

  1. Mix coconut milk, honey, and puree.
  2. Pour mixture into popsicle molds.
  3. Drop a few whole blueberries into the molds, and then insert popsicle stick.
  4. Freeze until solid (2-3 hours), and enjoy!

You won’t be sad you ate this.  I promise.  And with very little sugar, these are ideal for low-sugar, refreshing summer treats.

Make your summer pop!
Carrie

Salted Sunbutter Cups with Raw Chocolate {Paleo}

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Sunbutter Cups Bite
Joy comes in a new, creamy, salty, sweet form.

Friends.  I’ve done the unthinkable.

I’ve given up refined Sugar for the summer.

No Salt & Straw.

No Petunia’s.

No sweet treats from Cascadia Bakery.

Because I have a problem.  Sugar means too much to me.  I can’t resist it right now.  I need to give it up for a while until I can use it responsibly.

Which might be never.  But I’m giving it until September, just to be sure. Because I don’t want the diabeetus.

One of my favorite treats is chocolate and peanut butter, but because of FPIES, we can’t keep peanuts in the house.  I love sunflower seed butter (aka sunbutter) as a substitute for peanut butter.  It’s safe for peanut and tree nut allergy peeps, and gives a comparable, creamy taste.  I don’t miss it peanut butter at all.  In fact, you can pretty much always find me with a spoonful of sunbutter in my hand when I get too busy and forget to feed myself.

I’m also pretty committed to using raw cacao nibs when possible.  Raw cacao is full of antioxidants, magnesium, potassium, fiber, and can help fight heart disease and lift your mood naturally.  With a little bit of coconut oil for good measure, these treats aren’t just freaking delicious, they’re also super healthy for you.

Sign me up.  Twice.

I shared these with some of my best friends who are also trying to leave that jerk, Sugar, behind.  The consensus? We can no longer live without them.

Sunbutter Mini Cups

Ingredients for Chocolate Layer:

  • 1/2 cup ground cacao nibs (I use my nutribullet, but a coffee grinder would work, too.)
  • 1/3 cup coconut oil, melted
  • 1-2 Tbsp raw honey, or erythritol
  • 1 tsp vanilla extract

Ingredients for Sunbutter Fudge Filling:

  • 3/4 cup sunbutter
  • 1/4 cup coconut oil
  • 2 Tbsp raw honey or erythritol
  • 1 tsp vanilla extract

Directions for Chocolate Layer:

  1. Whisk together all the ingredients until fully incorporated.
  2. Pour into lined cupcake or mini-cupcake molds, filling about 1/3 of the way.
  3. Pop in freezer for 15 minutes until solid.

Directions for Sunbutter Fudge:

  1. Whisk all ingredients together.
  2. Pour mixture on top of frozen chocolate.
  3. Freeze or refrigerate until firm.
  4. Remove from refrigerator or freezer for 3 minutes, add flake salt on top, and devour.

These stay good forever in the freezer, and several weeks in a sealed container in the refrigerator.  But good luck.  The sunbutter cups haven’t survived 24 hours in my house.  Maybe ever.

Open your heart and let the sunbutter in,

Carrie

Boston Cream Pie {Grain Free, Low Glycemic}

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A few years ago, I went to Boston for the very first time.

Well, that’s not entirely true. The first-first time I went to Boston, I was 20 years old and drove a 15 passenger van with a U-Haul trailer through downtown during a baseball game.

It was harrowing.

I was running on four fitful hours of up-right van sleep, and had about zero experience with big city traffic.  Did I mention that the van was full of a bunch of kids my age?  Because it was.  Who thought that was a good idea?  And WHO put me in the driver’s seat and deemed me qualified to navigate through downtown Boston during a Red Sox game while transporting 14 other human lives?  Holy moly, sometimes I’m amazed that I’m alive and haven’t killed anyone.  Anyway, I don’t really count that trip since we didn’t actually stop in the city and I spent most of my time there in a cursing, white-knuckled terror trying my hardest not to explode the world.

So, the second-first time I went to Boston I was about 10 years older, well-rested, traveling solo, and intent on eating  Boston Cream Pie at Bread & Chocolate Bakery.  My delightful New England-y friends, Gwyn and Becky, promised to show me the best Boston had to offer.  Unsurprisingly, we got distracted by other food, namely fresh lobster rolls and a cannoli taste-off between Mike’s and Modern.  (Mike’s won.)  I never got my Boston Cream Pie, but that’s okay.  People make me happy, happier than food.  Most of the time.  And I was also in a sugar-induced coma from the 5 cannoli I ate, so I wouldn’t have enjoyed it anyway.  Much.

I still get a craving for it, though.  It’s also my husband’s very favorite dessert of all time. In fact, while I was gone in Boston, he ate almost an entire Boston Cream Pie by himself over the course of three days.  Because apparently, his sad, missing-me feelings tasted like cake and cream and chocolate.

I’ve adapted the dish for easy-making and consumption.  Dangerous, I know.  Spongy vanilla cake atop a creamy layer of sweet cream cheese, swimming in rich, dark chocolate.  Who needs Boston?  Or a complicated layered dessert?  Or a 15 passenger van?

BOSTONCreamCake

Ingredients for cake:

  • 1/2 cup coconut flour, sifted
  • 1  cup coconut palm sugar or erythritol, divided (I prefer to powder mine in a coffee grinder first for easier break down while baking)
  • 1/2 cup butter or coconut oil, melted
  • 8 eggs
  • 1 package cream cheese, room temperature
  • 1 vanilla bean, scraped (Take a knife tip and split the bean open. Using the dull side of the blade, scrape.)
  • 1 Tbsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 tsp baking powder
  • 40 drops Vanilla Stevia liquid, or 1/2 cup coconut sugar or erythritol
  • pinch of sea salt

Directions for cake:

  1. In a mixing bowl, combine flour, 1/2 cup erythritol, and baking powder and blend.
  2. Stir together 6 eggs, stevia, vanilla bean, butter, apple cider vinegar, and add to dry ingredients with an electric mixer.
  3. Spread batter into a greased 8×8 glass baking dish.
  4. Cream the remaining 2 eggs, cream cheese, 1/2 cup erythritol, vanilla extract and 20 drops stevia in a bowl.
  5. Pour mixture on top of batter.
  6. Bake at 350 degrees for 40 minutes.
  7. Remove from oven and allow to cool for 20 minutes.

Chocolate Sauce:
Take 2.5 ounces of super-dark chocolate (80% or more), and melt with 2 Tbsp of butter or coconut oil over your make-shift double boiler.  Sweeten with stevia to taste, and add a Tbsp of heavy cream if you want a more liquid consistency.

Assembly:
Cut pieces of the cake and turn upside down so the cream cheese layer is on the bottom.  Drizzle the chocolate sauce over the top and serve slightly warm.

I never promised that this was low calorie or even healthy.  But in reasonable quantities, it will soothe your cravings and give you something really tasty.

Go Sox!
Carrie

Basil Shallot Chimichurri Sauce {Vegan, Raw, Paleo}

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Note: This recipe is so delicious that the Internet ate it. Twice.  It apparently didn’t want to share with you, so make sure you to make this soon.  Today. For dinner. Now.  Because the Internet will devour it  if you don’t!

chimichurri2

It’s summer, which means you can find me behind the grill for approximately the next three months.  I don’t know if it’s my cavegirl instinct, but there is nothing more awesome than eating some flame-cooked meat. Fire! Food! Grunt! Poud chest!

Okay. I won’t pound my chest because OUCH.

But I might throw my husband over my shoulder and drag him back to the cave, like any self-respecting cavegirl would do.

Sign me up for the fire.  Twice. Because, holy moly, I LOVE TO GRILL.

I come by my love of fire honestly.  My oldest brother was obsessed with building bombs.  Although I didn’t inherit his love of bombs, I did inherit his love of fire and chemistry.  In fact, I owe much of my love for cooking, and therefore grilling, to him.  He bought me my first chemistry set, and showed me how to play (safely) with different elements to create a reaction. And because cooking is really just chemistry at it’s core, I was lucky enough to inherit his love of science, too.

Luckily, my parents channelled my oldest brother’s pyromaniac tendencies and showed him how to practice fire safety. They also bought him a computer to keep him out of trouble.  It was a good call on my parents’ part.  My brother is now a computery guy doing computery things and makes a legal, decent living in suburban America and living a relatively wonderful life.

Dear Zeus.  I’ve made my brother sound like the UniBomber.

You guys. He’s not.  HE IS TOTALLY NORMAL. And he still plays with fire, but he likes to cook food over it and share it with his friends and family.  Sometimes he sprays aerosol hairspray into a candle flame.  Safely.

See?

NORMAL.

I never grow weary of cooking over the fire, (or playing with fire), but I do like to shake things up.  I try different types of wood brickettes.  I put everything on the grill that I can think of.  (More on that later.) And I get really fancy and start making my own condiments.

My latest favorite homemade condiment for my grilled food is chimichurri sauce, hands down.  Except that I hate parsley.  I also prefer avocado oil over olive oil right now.  And I’m always looking for ways to add apple cider vinegar in my diet in tasty and sneaky ways.  So, I used my chemistry cooking knowledge to switch things up and create a different flavor profile while still staying true to the foundation of the sauce.

This is an absolute flavor explosion.  Hah!

Ingredients:

  • 1 cup cilantro (stems are okay)
  • 1 handful of basil leaves
  • 4 cloves garlic
  • 1 large shallot, quartered
  • 1/2 cup avocado oil
  • 3 Tbsp red wine vinegar
  • 3 Tbsp apple cider vinegar
  • 1 tsp crushed red pepper flakes (optional)
  • 1/2 tsp of fresh cracked pepper and sea salt (minimum)

Directions:

  1. Throw everything into the blender, food processor, NutriBullet and pulse until creamy but still a little chunky.
  2. Marinate your flank steak and chicken in the sauce, or top your grilled meat with it.
Chimichurri1
I ate all of this. Straight from the blender.

I might have pulled out the tortilla chips and used it as a dip, just like any reasonable cavegirl would do.  I might have slathered it on everything I could find.  And I definitely might have eaten all of the first batch before anyone else could taste it.

Chillin’ and Grillin’
Carrie