Peanut Butter & Jelly Thumbprint Cookies

This recipe isn’t 100% paleo because of the peanut butter, but you can definitely substitute another nut butter to make it paleo: like almond, or macadamia. 

This recipe also uses Simply Stacked baking mix. If you’re unfamiliar, it’s an all-purpose gluten-free, paleo, low carb, and low-glycemic baking mix. It’s unsweetened so you can use it to make sweet or savory items. 

To order Simlly Stacked, go to: http://www.getsimplystacked.com. For 10% off, use code: Ali

They have a bunch of recipes on their site. I think it’s best for pancakes 🙂 

  

Anyway, here’s the recipe for the cookies!

INGREDIENTS:
2/3 cup of Simply Stacked Grain Free Mix 

2 tablespoons coconut oil or ghee, melted

1 teaspoon vanilla extract

2 eggs

2 tablespoons coconut sugar

1 ripe banana

1/4 nut butter (I used peanut butter)

About 1/4 c jam or jelly (I used Trader Joe’s, it’s sweetened with grape juice)

Preheat oven to 350 degrees F. Also, line a cookie sheet with parchment paper or lightly grease it. 

In a large mixing bowl, smash your banana with the vanilla, melted fat, coconut sugar, nut butter, and eggs. 

Mix in the Simply Stacked mix. 

Use a tablespoon to drop little balls of dough. They don’t spread, but don’t smush them down. We’ll do that later. 

Bake in preheated oven for 10-12 min.

As soon as you pull them out, use the back of a small spoon, or your thumb, to create a little crater in the cookie for your jam. 

After you’ve created all the nooks, use a 1/2 teaspoon to scoop your jam into the crater. 

Makes about 12-16 cookies. 
  

Link to Simply Stacked is also available in my Paleo Resources section 🙂 Don’t forget to use Ali for 10% off at GetSimplyStacked.com

Horseradish Mustard Chicken

Hi! I’ve been so busy lately. This summer I am working remotely as a contract researcher for the Smithsonian (kind of a big deal…). I’m really enjoying it, but it is forcing me to be much more structured.

Not necessarily a bad thing. 

Here’s a simple marinade for some un-boring chicken. Try it 🙂

Horseradish Mustard Grilled Chicken

2lbs chicken

1/4 c horseradish mustard (or other spicy mustard)

1 tsp coconut aminos or gluten-free soy sauce

1 Tbsp olive oil

1/4 c water

2 packets of stevia or about 1 Tbsp honey

1 tsp each: granulated onion, granulated garlic, chile flakes

1/2 tsp ground pepper

1/2 tsp paprika

Pinch of salt

Whisk all ingredients (except chicken, of course) in a large prep bowl. Pour into marinating tray, zip top bag, or leave in prepping bowl. 

Add chicken and make sure it’s thoroughly coated. Let marinade at least 30 min.

Grill or bake when ready.
  

Asian style steak marinade

Not much to this dish, honestly. It woukd be easy to sub with any meat of choice. Similarly, you could swap out any spices you like. I served this with sauted veggies (cabbage, zucchini, bell pepper, broccoli, and carrots). You could marinade a whole steak or roast in this, just double the recipe if necessary. 

Have fun in the kitchen. It doesn’t bite 🙂

Ingredients:

3/4 c balsamic vinegar

2 Tbsp coconut aminos (I was out, so I used gluten-free sou sauce)

2 tsp Flavorgod Garlic Lover’s seasoning

1 tsp each: paprika, chile flakes, sesame seeds, black or white pepper

1 whole green onion, minced or chopped

1/2 tsp garlic powder

5 stevia packets or about 2-3 Tbsp honey

2lbs meat of choice (I used flap meat and cut it into strips)

Combine all ingredients except meat in a large mixing bowl.

  
It will have a little tang. Adjust to your preferences. It does mellow down a little when cooked. 

Prep your meat as you wish
  

Add meat to marinade and make sure all your meat is covered or submerged
  

Depending on how you prepped your meat, you can grill it or cook it on a grill pan (that’s what I did).

Cook until meat is desired doneness and serve with your veggies of choice 🙂

  

Refreshing Summer Salad

Do you have a 4th of July BBQ, picnic, or potluck tomorrow for which you have no idea what to make? Well you’re in luck. 

This salad is the opposite of boring. It has no lettuce, for one, and it had a ton of different textures. Another added bonus? You can make it tonight! 🙂

Refreshing Summer Salad

Veggies:

1lb green beans, trimmed (super strict paleo people, try asparagus)

1 red onion, halved and thinly sliced

1 dry pint of grape/cherry/or baby heirloom tomatoes, halved

1 belgian endive, chiffonaded

1 bell pepper, sliced into strips

Dressing:

2 Tbsp. Dijon Mustard

2 Tbsp. Red Wine Vinegar

1 Tbsp. Olive Oil

1/4 tsp Flavorgod Garlic Lovers Seasoning (or 1/8 tsp granulated garlic and 1/8 tsp Italian Herbs/Seasoning)

Pinch of Sea Salt and Pepper

2tsp-1Tbsp honey

Set some salted water to boil as you prep your veggies.

Once the water has come to a boil, toss your trimmed green beans in there.

As soon as your green beans are bright green and al dente, pull them out and rinse under cold water or shock them in an ice bath. Let them drain/dry off fully. 

In a large bowl (could be your serving bowl if you want) combine and whisk together all dressing ingredients. 

Add all vegetables to that bowl and toss. Check/adjust seasonings to taste.

Keep in fridge or on ice until it’s time to eat 🙂