Lazy Gal’s Blender Gravy
Yup, I admit, I can be a bit on the lazy side, so de-glazing pans, scraping brown bits, making a flour roux, and whisking the lumps from refined starches just don’t happen in my kitchen anymore. But that’s okay because this gravy tastes like I made it that old-fashioned way!
We're also big on getting more raw foods in our belly so while this would be considered more of a semi-raw recipe, at least the veggies aren't all cooked to death.Wormy Green CupcakesThis is still one of my all-time favorite recipes when I was still using blanched almonds and shredded coconut (before the flours became readily available). Shredded zucchini makes a 'wormy' frosting and the flavor of these cupcakes is truly out-of-this-world yummy! You'd never know the green color comes from fresh baby spinach blended in!Whoopie Pies & Marshmallow FluffWe all know that whoopie pies are not really pies at all. They’re more a cross between a cake and a cookie. So, where they got their name is still a mystery to me because I've not yet Googled it. However, I refuse to let these questions keep me up at night, unless I happen to have one of these little goodies calling my name.
These are great treats for Halloween or any of the fun holidays coming up! This one's from my new book, the Ultimate Grain-Free Cookbook, but no blender needed this time 🙂Chocolate Nut Pie ClustersHere at my household, we have no idea if these are a cookie, a mini pie. a 'cluster', or even a cupcake since they're baked in a mini muffin tin. As you can see, I finally settled on the cluster. These little babies will work for any of the upcoming holidays and are so quick and simple to throw together they may just become a favorite in your house as well!Sweet Potato and Navy Bean HummusThis is a great recipe from the 10-Day Belly Slimdown book by Dr. KellyAnn Petrucci, the author of the best selling Bone Broth Diet and frequent guest on the Dr. Oz program.Easy Blueberry MuffinsWhile I'm all about my blender and fresh whole foods, there are times when we just don't want to make all that noise...like early on a weekend morning when some sleepy-heads may be trying to get a little extra rest. I sweeten these with Monk Fruit and sprinkled the tops with a little Erythritol for some shine. I also recommend you slather them in plenty of creamy butter and enjoy them slightly warm. German Chocolate CakeYears ago, when I first started baking grain/starch-free, I always used my food processor, nuts and shredded coconut, along with other whole foods. I still often prefer this method, but for those of you who prefer to use the blender I’ve got you covered! Simply trade out the whole nuts for almonds or other nut flour and stir it in last. Or, you can always use the tamper with your blender. You won’t taste the dates in this cake and don’t forget to make sure they’re completely pitted before using. This is a favorite of mine and for my own nostalgic reasons I always make it with my food processor.Easy Veggie Gnocchi In my NEW book, The Ultimate Grain-Free Cookbook, there are several gnocchi recipes using everything from yams to broccoli and cauliflower. It's really a basic recipe that many vegetables can be used interchangeably. The best part of my recipes (I think) is that you toss everything in your food processor or blender, instead of pre-cooking the veggies! It eliminates an extra step and makes it fun, quick and easy. This one is a great recipe to make with children because it's like playing with playdough! Just have fun and don't be afraid to use your favorite veggies like beets or carrots:) Happy playing!Salted Chocolate Pecan ‘Candy Bars’Well, I wasn't planning to 'salt' these until I tasted one and it begged me for salt, and it was right! I know, I know...this seems like an odd time of year to post these. But you know what? There's really no bad time for something that's so quick and easy, tastes like heaven and is even good for us!