Low Glycemic and GF Chocolate Chip Cookies

Low Glycemic and GF Chocolate Chip Cookies

2 Cups Namaste Flour

½ tsp of baking soda

½ tsp of sea salt

1 stick of organic butter, melted

¾ cup of agave

2 eggs

½ tsp vanilla extract

1 ½ cups of Enjoy Life OR Lily's chocolate Chips  (lily's chocolates are made w/ stevia...best choice)

Instructions:

Preheat oven to 325.

In medium bowl, whisk together flour, baking soda, and salt. Set aside.

In our stand mixer w/ paddle attachment, beat the melted butter and agave until combined. Beat in vanilla, eggs. Scrape down bowl as needed.

Reduce mixer to low and add dry ingredeints just until smooth.

Use a small scoop to portion out cookie dough balls onto a cookie sheet. (I line mine w/ silpat mats or parchment paper)

Bake until the edges are golden but centers are soft and puffy. (about 10-12 minutes) They bake best if YOU ROTATE THE BAKING SHEETS HALF WAY DURING COOKING.

Hearty Breakfast Casserole

Ingredients:

1 lb ground deer, beef, or turkey-cooked/drained
3 large organic red potatoes
1 1/2 tsp salt, divided
1 cup of shredded cheese
4 large eggs
1 cup of raw milk, organic milk, or UNSWEETENED milk alternative

Mix meat, potatoes, and cheese in 8x8 lightly greased pan.  Whisk egg, milk, and salt and pour evenly over potato mixture.  Bake 350 for 35-40 minutes.

NO OATS OATMEAL

• 1 cup Crushed Pecans
• 1/3 cup Flax Seed Meal
• 1/3 cup Chia Seeds
• 1/2 cup Cauliflower, riced (~ 3 oz.)
• 3 1/2 cups Coconut Milk
• 1/4 cup Heavy Cream
• 3 oz. Cream Cheese
• 3 tbsp. Butter
• 1 1/2 tsp. Cinnamon
• 1 tsp. Maple Flavor
• 1/2 tsp. Vanilla
• 1/4 tsp. Nutmeg
• 1/4 tsp. Allspice
• 3 tbsp. Erythritol, powdered
• 10-15 drops Liquid Stevia
• 1/8 tsp. Xanthan Gum (optional)

Rice 1/2 cup of cauliflower in a food processor. Set aside for a moment.

 Add 1 cup raw pecans to a ziploc bag and use a rolling pin to crush them. Make sure they’re not too small, because you want them to add texture to the dish.

Add pecans to a pan over low heat to toast.

In a saucepan, heat 3 1/2 cups coconut milk. Once warm, add cauliflower and continue to cook until it starts to boil.

Turn the heat down to medium-low and add your seasonings: 1 1/2 tsp. cinnamon, 1 tsp. maple flavor, 1/2 tsp. vanilla, 1/4 tsp. Nutmeg, and 1/4 tsp. Allspice

 Add erythritol and 10-15 drops liquid stevia to the pan and stir in well.

 Add the flaxseed meal and chia seed to the pan and mix well. This will start to thicken tremendously.

Measure out 1/4 cup heavy cream, 3 tbsp. butter, and 3 oz. Cream Cheese.

Once your mixture is hot again, add the toasted pecans, cream, butter, and cream cheese. Mix together well. Here, you can add 1/8 tsp. xanthan gum if you would like it to be a bit thicker.

Condiments...CLEANED UP!

HONEY MUSTARD

1/4 cup of mustard
A generous squirt of honey or Whole Sweetener Agave Nectar

Stir well.

BULLETPROOF MAYO

1 large egg
3/4 cup extra virgin olive oil
1/4 cup coconut oil
2-3 tsp organic lemon or lime juice
1/2 avocado
Pinch of sea salt

Add all of the ingredients together a bowl and let the egg sink to the bottom.  Using an immersion blender, combine all of the ingredients until the mayo reaches desired consistency.  This yields about 1 1/2-2 cups of mayo.

EASY DRESSING

1/4 cup olive oil
2 tsp lemon juice
1 tsp of agave or honey
pinch of himalayan salt

Combine all.

Bulletproof Satisfying Salad Dressing

• ½ Avocado (or 2 egg yolks)
• 2 tbsp Coconut Oil (optional)
• 3 tbsp Olive oil
• 2 tbsp Apple Cider Vinegar
• 1/3 medium cucumber
• Sea salt to taste
• Pinch of xylitol or stevia
• Fresh cilantro, oregano, or sweet or spicy pepper

Blend all ingredients to create a thick, creamy dressing.

Bulletproof Honey Mustard Vinaigrette

• ¼ cup Apple Cider Vinegar
• 1/4 cup Extra Virgin Olive Oil
• 3 tbsp organic mustard
• 2 tbsp raw honey (or xylitol)

Bulletproof Creamy Basil Vinaigrette

• ½ Avocado
• ¼ cup  plus 2 tbsp Extra Virgin Olive Oil
• ¼ cup Apple Cider Vinegar
• A small handful of fresh basil leaves

Bulletproof Ranch Dressing

• 1 cup Bulletproof Mayo
• 2 tbsp Fresh Dill – chopped
• 1 tbsp Apple Cider Vinegar
• 2 cloves garlic, minced together with sea salt
• salt and pepper

Chill for a few hours after blending.

FRENCH DRESSING

• 1/3 Cup Olive Oil
• 1/3 cup organic ketchup, preferably stevia sweetened
• 3 tbsp of agave nectar
• 1/4 cup apple cider vinegar
• 1 tbsp chopped onion
• 1 1/2 tsp lemon juice
• 1/2 tsp dry mustard, or a squirt of dijon mustard
• 1/2 tsp paprika
• 1/2 tsp of sea salt

Place all ingredients in a blender and emulsify.  Refrigerate for at least 3 hours...longer is even better!