Coconut Caramel Popcorn

Coconut Caramel Popcorn

1/2 cup organic popcorn kernels -- FS

2 Tbsp. coconut oil -- FS

2 Tbsp. salted butter

1/3 cup coconut palm sugar  -- FS

2 Tbsp. pure maple syrup --- FS

Scant 1/2 tsp. real salt or sea salt plus more for sprinkling -- FS

Pop the corn in an air popper and remove unpopped kernels.

Melt oil and butter together in a deep heavy bottom pan over medium heat. Add sugar, maple and salt. Mix to combine. Bring to a boil and let boil 2 minutes without stirring or touching.

Take off of heat and pour quickly over popcorn. Stir to cover all pieces and pour out onto a large piece of parchment to cool.

Chicken Stock

Having homemade stock on hand is so convenient and nutritious!  I like to make stock every two weeks. We eat whole chickens and chicken legs often.  We eat the meat and I put the bones in the freezer until there are enough for a big pot of stock.  This is so easy and flexible.  Stock can be made with just the bones, salt and vinegar but the veggies will add more flavor.  The measurements are flexible too.  Don't forgo making some because you don't have fresh parsley.  It will still work.  Use in soups and other recipes or just sip in a mug for some gut healing protein!

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Chicken Stock

Chicken bones (from a whole chicken or legs), about 2-3 lbs

3 carrots, cut in half

1 onion, cut in quarters

6 cloves garlic

1 Tbsp. black peppercorns

1 Tbsp. sea salt
Handful of fresh parsley

1 bay leaf (optional)

1 Tbsp. RAW apple cider vinegar

Add all ingredients in a large stock pot.  (This can be made with just the bones, salt and vinegar but the veggies add more flavor.)  Fill with filtered water until covered.  Bring to a boil and skim off any foam.  Add apple cider vinegar.  Lower to a simmer and cook for at least 4 hours.  The longer the better!  Strain and cool.  Store in mason quart jars. 

**I like to freeze a couple of jars for storing.  I have not had glass break, but have heard it does happen.  I leave a good two inches of space at the top of jar and do not screw the lids on tight until completely frozen.

Gelatin Snacks {Jello}

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Gelatin Fruit Juice Snacks

3 cups pure fruit juice (grape, apple, orange)

3 Tbsp. grass fed beef gelatin 

Pour juice into a saucepan.  Sprinkle gelatin on top and let sit for 5 minutes.  Turn on heat to low and gently stir until gelatin is dissolved. Pour into a glass 8x8 dish and chill about 2 hours or until firm.  Cut into cubes or use fun cookie cutter shapes.

*You can read all about the benefits of gelatin in your diet here

Smart Snacking

Here is a list that I keep posted in the kitchen to help the kids (and myself) make the best choices when we need a snack {or even a treat} in a hurry with little preparation!

Something that helps so much is weekend batch cooking. **You can freeze almost everything with great results!** Sunday is usually our day for baking up a batch of muffins, granola, cookies, tortillas, etc.  Just get your batters soaking Saturday night and get everything done while the oven is hot Sunday.  Pop it into the freezer and you have alternatives to processed food.

Chia Seed Pudding

Gelatin Cubes {finger jello}

Egg Drop Soup

Coconut Flour Chocolate Chip Cookies {freezer}

Sprouted grain {Ezekiel} toast with nut butter

Hard Boiled Eggs

Air Popped Organic Popcorn...Pop popcorn and top with 2 Tbsp. melted coconut oil and sea salt. 

Muffins {freezer}

Tortilla {freezer} with nut butter and banana

Fresh fruit and raw, unsalted nuts...Not all kids will eat nuts but my girls love them.

Dried Fruit

Plain Yogurt...1/2 to 1 cup plain yogurt mixed with frozen or fresh fruit/granola and hemp/chia seeds

Soaking and Sprouting Grains

Here are some great posts explaining what it means to soak/sprout your grains, why you would want to and how to do it!  I have noticed improved digestion when I soak and sprout.  It really is easy, just takes some planning the night before.

http://www.kitchenstewardship.com/2009/11/30/soaking-whole-grains-why-do-it/

http://mixwellness.com/tips/five-reasons-sprouted-flour-is-healthier/

http://dontwastethecrumbs.com/2013/07/the-science-behind-soaking-grains/

http://www.weedemandreap.com/2013/07/you-arent-cool-until-you-prepare-your-grains-properly.html

Crunchy Kale Chips

I have seen recipes for kale chips for a long time but never thought I would like them.  Finally tried and loved!!

Kale Chips

1 bunch kale, washed, dried and torn into pieces

1-2 Tbsp. coconut oil, melted

Salt, Pepper and Garlic Powder, to desired taste

Combine all in a bowl and lay out on a cookie sheet.  Bake at 325° for 30-35 minutes or until crispy.

Coconut Oil Brownies

This is by far my favorite brownie recipe.  I adapted it slightly from a book called The Coconut Miracle. If you like coconut, you will love these!

Note:  A different sweetener can be used (honey, maple syrup, coconut sugar) but note that it will not have the same decadent result :)  The sugar makes it.

A great variation of these is to leave out the shredded coconut and add 1 tsp. of peppermint extract for mint brownies.  YUM!

Coconut Oil Brownies

1 cup sugar (organic, unbleached cane sugar)

2 eggs

1/2 cup coconut oil, melted

1 tsp. vanilla

3/4 flour (see recipe below)

1/3 cup cocoa powder

1/4 tsp. salt

1/2 tsp. baking powder

1 cup coconut, shredded (unsulfered and unsweetened)

1/2 cup chocolate chips

Blend together the sugar, eggs, coconut oil and vanilla.  Whisk the dry ingredients together in a separate bowl.  Add to the egg mixture.  Fold in the coconut and chocolate chips.

Pour in a greased 8x8 glass pan and bake at 350° for 28-30 minutes.

Gluten Free Flour Blend

3 1/2 cup brown rice flour

1 cup tapioca flour

Mix together and store in a cool dry place.

Chia Seed Pudding

Chia Seed Pudding is something that everyone in our home enjoys!  Chia seeds are a great source of calcium, fiber, Omega-3 fats and protein!  There are so many ways to mix it up for variety.

Benefits of Chia Seeds

~~~Basic Recipe - About 4 servings

1 1/2 cups milk (coconut, almond, organic)
3 Tbsp. real maple syrup
1/3 cup chia seeds
1 tsp. vanilla extract (almond is good too!)

Add ingredients in a pint mason jar with lid and shake.  Set on the counter for 5 minutes.  Shake again to redistribute the seeds (so they do not clump together).  Let set in the fridge.  Ready to eat in an hour but can last up to a week.

Mix it up....Add 2 tbsp. cocoa powder for chocolate pudding.  Add more maple syrup (or pure stevia drops) to desired sweetness.  Mix in frozen blueberries.  For thinner pudding add more milk.

~~~Banana Chia Pudding - 2 servings

1 cup coconut milk
1 very ripe banana
3 Tbsp. chia seeds

1/8 tsp. vanilla extract

Sliced bananas (opt.)

Blend coconut milk and banana in a blender.  Pour into a pint mason jar and add chia and vanilla.  Put the lid on and shake.  Let sit on the counter at room temp for 5 minutes.  Shake again.  Let set up in the fridge.  This pudding is best eaten within 2 days as the banana will brown and ripen more. Top with sliced bananas.