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  Sweet Potato Brownies

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  16 servings
  

  Sweet Potato Brownies

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 brownie

  Dairy FreePaleoRefined Sugar FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain free brownies are moist and sweet thanks to the added yam and maple syrup.

  Sweet Potato Brownies quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 16 people

  Instructions

  • Whisk together cocoa, coconut flour, baking soda, and salt, and set aside.
  • In a small microwave safe bowl melt the chocolate and coconut oil together, about 30 seconds.
  • Prick yam with a fork and place in microwave. Cook for 3 minutes or until soft. When cool enough to handle peel, then place in a food processor and process until smooth.
  • Add maple syrup, eggs, and vanilla extract to to processor and process for several minutes or until pale and thick.
  • Remove yam/egg mixture and place into a mixing bowl. Add the melted chocolate and coconut oil mixture and blend. Add the cocoa mixture all at once, and whisk to blend.
  • Pour into a square baking pan lined with parchment paper. Bake at 350o F for about 35 to 40 minutes. Test with a toothpick to make sure brownies are ready.
  • Let cool and cut into 16 squares.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size16 people

  Ingredients

  Ingredients

  Whisk together:

  • 4 tablespoon unsweetened cocoa powder
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

  Melt:

  • 4 ounce dark chocolate chopped
  • 1 tablespoon coconut oil

  Microwave:

  • 1 yam or sweet potato

  Process:

  • 4 tablespoon maple syrup
  • 3 egg
  • 1 tablespoon pure vanilla extract

  Cooking Tools Required

  8x8 inch nonstick baking pan, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula, Whisk

  Reheating/Serving Instructions

  Brownies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

  Nutrition

  Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 124mg | Potassium: 308mg | Fiber: 2g | Sugar: 5g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

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  Pineapple-Banana Smoothie Popsicles

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Pineapple-Banana Smoothie Popsicles

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 popsicle

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. A sweet tropical treat with just a pinch of allspice! Note: This recipe requires a popsicle mold. Servings vary according to size of mold.

  Pineapple-Banana Smoothie Popsicles quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Mix all ingredients together in a blender until smooth.
  • Pour into popsicle molds and freeze.
  • Remove popsicles from their molds. Serve and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pineapple trimmed, peeled, and cored, then cut into large chunks.
  • 1 banana large, peeled
  • 1 cup plain Greek yogurt
  • 1/2 cup almond milk unsweetened
  • 2 tablespoon honey
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground allspice

  Cooking Tools Required

  Blender, Cutting board, Freezer, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 83kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 172mg | Fiber: 2g | Sugar: 15g | Vitamin A: 61IU | Vitamin C: 44mg | Calcium: 50mg | Iron: 1mg

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  Baked Pear with Walnuts & Cinnamon

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Baked Pear with Walnuts & Cinnamon

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/2 pear

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This simple but delicious dessert can be served a la mode if desired (diet permitting- not Clean Diet approved).

  Baked Pear with Walnuts & Cinnamon quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat the oven to 400° F. Place the halved pears cut side-up on a parchment-lined baking sheet. Sprinkle with cinnamon and vanilla.
  • Bake until soft, about 20 minutes.
  • Remove the hot baked pear from the oven, garnish with walnuts and serve.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 each pear large, halved and cored
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 cup walnuts roughly chopped or halves

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat pears in a 350 degree oven until heated through, about 10 minutes.

  Nutrition

  Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 118mg | Fiber: 3g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

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  Chocolate Chip Cookies

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  Rated 0 out of 5
  Up to 10 servings
  

  Chocolate Chip Cookies

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 oz

  Nut FreeSoy Free

  When those cookie cravings hit, this will solve the dilemma and make you smile!

  Chocolate Chip Cookies quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 350 F
  • Melt butter in saucepan. Do not boil. Just enough for butter to melt, not hot
  • In a large bowl, mix butter with sugars until well combined
  • Stir in vanilla and egg until incorporated
  • Add flour, baking soda, and salt
  • Mix dough until just combined. Dough should be soft and a little sticky
  • Stir in chocolate chips
  • Scoop out 1 1/2 tbsp of dough and place 2 inches apart on baking sheet
  • Bake for 7-10 minutes or until cookies are set.
  • They will be puffy and still look a little under baked in the center.

  Cook Times

  Active Prep10

  Hands-On Cook2

  Hands-Off Cook8

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ¾ cup butter For vegan switch butter with vegan butter
  • ½ cup granulated sugar
  • ¼ cup brown sugar packed
  • 2 teaspoon pure vanilla extract
  • 1 egg For vegan sub: 1 tablespoon flax meal + 3 tablespoons water= 1 egg
  • 1 ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 1 cup semi-sweet chocolate chips

  Cooking Tools Required

  Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Whisk

  Reheating/Serving Instructions

  Serve warm is a delicious option

  Nutrition

  Calories: 255kcal | Carbohydrates: 25g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 270mg | Potassium: 115mg | Fiber: 1g | Sugar: 22g | Vitamin A: 316IU | Calcium: 21mg | Iron: 1mg

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  Giant Chocolate Chip Cookie

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Giant Chocolate Chip Cookie

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/12 cookie

  Egg FreeGluten FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This delicious cookie serves up like a pie!

  Giant Chocolate Chip Cookie quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12 people

  Instructions

  • Preheat oven to 350° F. Grease a round baking pan with coconut oil, and line the bottom with a circle of parchment paper.
  • In a bowl, sift together the almond flour, baking powder, and salt.
  • Add the coconut oil, maple syrup, and vanilla extract, and mix
  • Stir in the chocolate chips by hand, using a spoon.
  • Transfer the cookie dough to the pan/skillet and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides)
  • Bake for 22-25 minutes or until puffed and lightly browned on top. Let it cool. Cover and store at room temperature for 2-3 days or in the refrigerator for 5 days.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  • 2 cup almond flour
  • 1 teaspoon baking powder
  • 1 pinch Kosher salt
  • 1/4 cup coconut oil
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chocolate chip (85% cocoa)

  Cooking Tools Required

  9-inch round baking pan, Flour sifter, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

  Nutrition

  Calories: 188kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 16mg | Fiber: 2g | Sugar: 8g | Calcium: 66mg | Iron: 1mg

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  12

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  Flourless Chocolate Chip Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Flourless Chocolate Chip Cookies

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These yummy chocolate chip cookies are made with almond flour instead of wheat flour, so they are low carb and gluten free.

  Flourless Chocolate Chip Cookies quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12 people

  Instructions

  • Preheat the oven to 350° F.
  • In a bowl, mix together the almond flour, baking soda, and salt.
  • Add the coconut oil, maple syrup, and vanilla extract, and mix.
  • Stir in the chocolate chips by hand, using a spoon
  • Shape into 12 cookies and place on parchment lined baking sheet, allowing space between the cookies.
  • Bake 11-12 minutes. Allow the cookies to cool on the baking sheet for at least 5 minutes, before removing them.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook11

  Passive0

  Total Time26 minutes minutes

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  Mix together:

  • 1 cup almond flour
  • ½ teaspoon baking soda

  Add:

  • 1 pinch Kosher salt
  • 1/8 cup coconut oil
  • 2 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract

  Stir in:

  • 1/4 cup semi-sweet chocolate chips (85% cocoa)

  Cooking Tools Required

  Baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

  Reheating/Serving Instructions

  Cookies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

  Nutrition

  Calories: 94kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 8mg | Fiber: 1g | Sugar: 4g | Calcium: 23mg | Iron: 1mg

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  12

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  Raw coconut matcha macaroons

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Raw coconut matcha macaroons

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 oz

  Yummy bite sized treats that curb that sweet craving. Great in the go! You can also dehydrate theses for an extra crunch texture!

  Raw coconut matcha macaroons quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • In a food processor, process 3 cups of dried coconut and melted coconut oil for 1-2 minutes.
  • Add almond meal, coconut nectar, matcha, vanilla, salt, and process until well combined.
  • Scrape dough in to a mixing bowl and fold in additional 3 tbsp of dried coconut.
  • Using a teaspoon or cookie scoop, form bite size balls. If dehydrating, place on dehydrator trays. If not, place on parchment lined baking sheet.
  • If dehydrating, dehydrate at 115 degrees for about an hour. Be careful to not over dehydrate.
  • If not, crust chill macaroons in refrigerator for an hour before consumption

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ¼ cup unsweetened shredded coconut fine shred
  • ½ cup coconut oil melted
  • ⅓ cup almond meal
  • 2 tablespoon coconut nectar raw honey or maple syrup can be substituted
  • 1 ½ teaspoon matcha high quality
  • ¼ teaspoon vanilla bean powder
  • ¼ teaspoon Himalayan pink salt

  Cooking Tools Required

  Food Processor, Oven, Refrigerator, Saucepan

  Reheating/Serving Instructions

  Store macaroons in an airtight container in the fridge for 5-7 days!

  Nutrition

  Calories: 314kcal | Carbohydrates: 11g | Protein: 3g | Fat: 31g | Saturated Fat: 26g | Sodium: 69mg | Potassium: 151mg | Fiber: 5g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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  Lite Cranberry Swirl Cheesecake Squares

  $0.00 Cooking Fee

  Rated 0 out of 5
  9 servings
  

  Lite Cranberry Swirl Cheesecake Squares

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  Recipe adapted from:

  Skinnytaste

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 square

  Reduced FatSoy FreeVegetarian

  Lite Cranberry Swirl Cheesecake Squares with a gingersnap pecan crust – so good, less guilt and perfect for the Holidays! To reduce carbs and guilt even further, sub sugar with monk fruit.

  https://www.skinnytaste.com/skinny-cranberry-swirl-cheesecake/?fbclid=IwAR3hup-1cgnUOt3LnazF-ZhNziI1soTTFSrxvSdAS59dUxvfL0OTAsRJPck#recipe

  Lite Cranberry Swirl Cheesecake Squares quantity

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  https://www.skinnytaste.com/skinny-cranberry-swirl-cheesecake/?fbclid=IwAR3hup-1cgnUOt3LnazF-ZhNziI1soTTFSrxvSdAS59dUxvfL0OTAsRJPck#recipe

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 9

  Instructions

  • Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
  • Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides.
  • Begin by preparing the cranberry sauce. Combine the cranberries, sugar, water, and orange zest in a small saucepan.
  • Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes. Remove from the heat, allow to cool as you prepare the remaining ingredients.
  • In the bowl of a food processor, add the gingersnap cookies and the pecans. Process until you get fine crumbs, about 1 minute. Place crumbs in a bowl and mix in the melted light butter. Stir together to moisten the crumbs, then pour into the prepared baking pan. Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.
  • In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.
  • Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.
  • Add the cooled cranberry mixture to a food processor, and puree until smooth. If the mixture is too thick, add 1/2 tablespoon water. Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.
  • Bake the cheesecake in the preheated oven for 25 minutes.
  • Allow the cheesecake to cool to room temperature, and place in the fridge for at least 2 hours to get well chilled. Once chilled, cut into squares and serve.

  Cook Times

  Active Prep15

  Hands-On Cook7

  Hands-Off Cook25

  Passive0

  Total Time47 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  For the Cranberry Sauce:

  • 3/4 cup fresh cranberries
  • 1/4 cup granulated sugar To reduce carbs, use monk fruit
  • 1/4 cup water
  • 1 orange small, zested

  For the Crust:

  • 3 ounce gingersnap cookie about 12 cookies
  • 1 ounce pecans
  • 1 1/2 tablespoon light butter melted

  For the Cheesecake:

  • 8 ounce reduced-fat cream cheese
  • 1/4 cup granulated sugar To reduce carbs, use monk fruit
  • 1/2 teaspoon pure vanilla extract
  • 6 ounce 0% Greek yogurt
  • 2 egg white use whites only
  • 1 lemon juiced, use 2 tablespoons
  • 1 tablespoon all-purpose flour

  Cooking Tools Required

  8x8 inch nonstick baking pan, Can Opener, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Chill the cheesecake for at least 2 hours to get well chilled. Once chilled, cut into squares and serve. Keeps for 5 days refrigerated.

  Nutrition

  Calories: 213kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 187mg | Potassium: 191mg | Fiber: 2g | Sugar: 19g | Vitamin A: 274IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 1mg

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  Chocolate Croissant Bread Pudding

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  
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  Chocolate Croissant Bread Pudding

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  Recipe adapted from:

  Jenn Tidwell

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Vegetarian

  I didn't start off as a big fan of bread puddings, but one time I found myself with a large surplus of croissants and decided to get fancy with them. This dark chocolate croissant bread pudding became special to me the minute I tasted it.

  https://www.tasteofhome.com/recipes/chocolate-croissant-bread-pudding/

  Chocolate Croissant Bread Pudding quantity

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  https://www.tasteofhome.com/recipes/chocolate-croissant-bread-pudding/

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes.
  • Transfer to a greased 8-in. square baking dish. Bake until puffed, golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook40

  Passive15

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 egg lightly beaten
  • 13 ounce milk
  • 4 ounce granulated sugar
  • 1 orange zested and then juiced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon Kosher salt
  • 4 ounce dark chocolate chips
  • 4 croissants cut in 1-inch pieces

  Cooking Tools Required

  Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Sharp Knives, Spatula, Whisk

  Reheating/Serving Instructions

  Reheat to desired temperature using the oven or microwave.

  Nutrition

  Calories: 253kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 218mg | Potassium: 194mg | Fiber: 1g | Sugar: 21g | Vitamin A: 347IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 1mg

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  No Bake Dark Chocolate Covered Coconut Bars (Makes 20 Bars)

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  Rated 0 out of 5
  Up to 10 servings
  

  No Bake Dark Chocolate Covered Coconut Bars (Makes 20 Bars)

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Gluten FreeKetoLower CarbPaleo

  These yummy bars taste like a Mounds candy bar, but are low carb, low sugar, and Keto friendly. Paleo friendly if the dark chocolate on the ingredient list contains no soy licithin.

  No Bake Dark Chocolate Covered Coconut Bars (Makes 20 Bars) quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people, 2 bars per serving

  Instructions

  • Line an 8x8 inch pan with parchment paper.
  • In a large bowl combine the coconut and sweetener. Pour the melted coconut oil and lemon juice over the coconut mixture, and mix well.
  • Spoon into pan, pressing down firmly with gloved hands or a piece of plastic wrap. Place in the freezer for 30 minutes.
  • To make the topping melt chocolate and coconut oil in the microwave, stirring well to combine. Stir in stevia.
  • Remove pan from freezer and pour topping over the top.
  • Return to the freezer and freeze an additional 30 minutes. Cut into 16 pieces.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive30

  Total Time40 minutes minutes

  Recipe Serving Size10 people, 2 bars per serving

  Ingredients

  Ingredients

  • 3 cup unsweetened shredded coconut
  • ¼ cup erythritol Swerve or other natural sugar substitute
  • ½ cup coconut oil melted
  • 2 tablespoon fresh lemon juice

  For the topping:

  • ¼ cup coconut oil
  • 6 ounce unsweetened chocolate chopped
  • 15 drop liquid Stevia

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.

  Nutrition

  Calories: 427kcal | Carbohydrates: 19g | Protein: 3g | Fat: 42g | Saturated Fat: 34g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 273mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 3mg

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  Maple Bourbon Pecan Pie

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  8 servings
  

  Maple Bourbon Pecan Pie

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  Recipe adapted from:

  Mayumi Tavalero

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  Serving Size: 4 ounce

  Soy FreeVegetarian

  This popular holiday dessert is made extra special with the addition of maple syrup and bourbon. This dish requires 4-hours of chilling time until the pie is completely cool before cutting.

  Maple Bourbon Pecan Pie quantity

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  Adjust the ingredients measurement scale here by changing this number. 8

  Instructions

  • Heat oven to 325 degrees.
  • Place pie shell in oven and bake for 10 minutes, or according to instructions.
  • Toast pecans in oven for 5-7 minutes, being careful not to burn them. Chop into pea-sized pieces.

  Meanwhile prepare the filling:

  • Melt butter in a medium metal bowl, set over a skillet of simmering water, or use a double boiler. Remove bowl and stir in the sugar and salt. Beat in the eggs, then the maple syrup and bourbon. Return bowl to the skillet of simmering water and bring mixture to 130 degrees on an instant-read thermometer, mixing continually. Remove from heat and stir in the pecans.
  • Reduce oven temperature to 275 degrees, pour the mixture into heated pie shell, and bake on the middle rack for 50 minutes. The pie should have a gelatin-like texture at the center when gently pressed with the back of a spoon.
  • Transfer pie to a rack and cool completely for at least 4 hours before cutting.

  For the whipped cream:

  • Place heavy cream, sugar, and vanilla in a mixing bowl that has been chilled in the freezer. Beat with electric beaters (or by hand with a whisk) on low speed for 30 seconds until bubbles start to form. Turn speed up to medium and beat for another 30 seconds. Finally, turn up to high and beat until semi-stiff peaks form. Do not overbeat.

  Notes

  Adapted from: Baking Illustrated, Copyright 2004

  *Alcohol can only be purchased by customer

  You may or may not need a 9-inch pie plate.  If the crust is purchased in a pie tin then you will  not, however some crusts are sold flat without a tin and in this case you would need a pie plate.  

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 prepared unbaked pie shell 9-inch, usually found in freezer section
  • 4 tablespoon unsalted butter
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 3 egg large
  • 1 cup maple syrup
  • 1 teaspoon bourbon *alcohol can only be purchased by customer
  • 1 ½ cup whole pecans

  For the whipped cream:

  • 1 cup heavy whipping cream very cold
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  9 inch Pie Dish, Cooling Rack, Cutting board, Double Boiler, Electric Hand Mixer, Measuring cups and spoons, Meat Thermometer, Oven, Top Stove, Whisk

  Reheating/Serving Instructions

  Cool completely for at least 4 hours before cutting. Best served at room temperature. Store pie lightly covered with aluminum foil on the counter for up to 2 days, after that store in the refrigerator wrapped in plastic wrap an additional 2 days. Store whipped cream, covered in the refrigerator until ready to serve.

  Nutrition

  Calories: 568kcal | Carbohydrates: 55g | Protein: 6g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 117mg | Sodium: 272mg | Potassium: 232mg | Fiber: 2g | Sugar: 39g | Vitamin A: 712IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

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  Broiled Grapefruit with Shredded Coconut

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  Up to 10 servings
  

  Broiled Grapefruit with Shredded Coconut

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 1/2 grapefruit

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This caramelized grapefruit is topped with coconut for extra flavor and crunch. Note: This recipe requires 2 baking sheets for 7-10 servings.

  Broiled Grapefruit with Shredded Coconut quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat the broiler of your oven, and put an oven rack on the top rung of the oven.
  • Use a knife to slice all the way around the grapefruit flesh where it meets the pith, to loosen it. Then, make little slices on both sides of each segment to loosen them. This will make the grapefruit easier to eat.
  • Place the grapefruit half on a baking sheet and spread the honey over the surface of the grapefruit.
  • Broil for 3-5 minutes, or until the top of the grapefruit is beginning to brown and caramelize.
  • Take the grapefruit out of the oven and immediately sprinkle it with the shredded coconut. Allow to cool a minute or two before eating.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 grapefruit large, halved (1/2 grapefruit per serving)
  • 5 teaspoon honey 1 teaspoon honey per 1/2 grapefruit
  • 10 tablespoon unsweetened shredded coconut 1 tablespoon coconut per 1/2 grapefruit

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives

  Nutrition

  Calories: 102kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 200mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1472IU | Vitamin C: 40mg | Calcium: 29mg | Iron: 1mg

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  Peach Shortcake

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  6 servings
  

  Peach Shortcake

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  Recipe adapted from:

  Mayumi Tavalero

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  Serving Size: 1 biscuit

  Nut FreeSoy FreeVegetarian

  Take advantage of fresh seasonal fruit with this classic Summer dessert. Juicy peaches combine with a tender biscuit and lots of rich whipped cream.

  Peach Shortcake quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  For the fruit topping:

  • Place 1 sliced whole peach in a large bowl, and crush with a potato masher. Stir in the remaining sliced peaches along with the sugar. Set the fruit aside to macerate.

  For the shortcakes:

  • Adjust the oven rack to the middle position and heat the oven to 425 degrees. In a food processor, pulse the flour, 3 tablespoons of sugar, baking powder, and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to a medium bowl.
  • Mix the beaten egg with ½ cup of heavy cream. Pour the mixture into the bowl with the flour mixture. Using a rubber spatula combine until large clumps begin to form. Turn mixture out onto a floured work surface and lightly knead until dough comes together.
  • Shape the dough into a rectangle about ¾ inch thick. Brush the dough with 1 tablespoon of heavy cream and sprinkle with 2 tablespoons of sugar. Flour a 2 ¾” biscuit cutter and cut out 6 rounds. Place 1 inch apart on baking sheet.
  • Bake until the shortcakes are lightly browned, about 12-14 minutes. Cool cakes on a wire rack. Meanwhile make the whipped cream.

  For the whipped cream:

  • Place heavy cream, sugar and vanilla in the bowl of a mixer that has been chilled in the freezer for at least 20 minutes. Beat on low speed for 30 seconds until bubbles start to form. Turn speed up to medium and beat for another 30 seconds. Finally turn up to high and beat until stiff peaks form. Do not overbeat.

  To assemble:

  • When cooled split shortcake in half and place bottom of cake on a serving plate. Top with a dollop of fruit, then whip cream. Top with cake top and serve immediately.

  Cook Times

  Active Prep15

  Hands-Off Cook15

  Recipe Serving Size6

  Ingredients

  Ingredients

  FRUIT TOPPING

  • 3 peach seeded and sliced
  • 5 tablespoon granulated sugar

  SHORTCAKES

  • 2 cup all-purpose flour plus more for dusting the work surface and the biscuit cutter
  • 3 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon Kosher salt
  • 8 tablespoon unsalted butter cold cut into ½ inch cubes
  • 1 egg large, lightly beaten
  • ½ cup heavy whipping cream
  • 1 tablespoon heavy whipping cream for brushing tops of biscuits
  • 2 tablespoon granulated sugar for brushing tops of biscuits

  WHIPPED CREAM TOPPING

  • 1 cup heavy whipping cream very cold
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  Baking sheet, Colander, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Store peaches and whipped cream in refrigerator for up to 4 days and biscuits at room temperature for up to 2 days or freeze.

  Nutrition

  Calories: 627kcal | Carbohydrates: 63g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 443mg | Potassium: 250mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1663IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 3mg

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  Rugelach The Perfect Chocolate Pastry

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  Up to 10 servings
  

  Rugelach The Perfect Chocolate Pastry

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  Recipe adapted from:

  Tori Avey

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  Serving Size: 3-4 rugelach per serving

  Vegetarian

  These Rugelach are with flaky dough and rich chocolate filling, dipped in sugar water to stay fresh even after a few days! a beloved dessert. This dish is a mix of Tori Avey's and Yehudit Aviv's recipes.

  Rugelach The Perfect Chocolate Pastry quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • You will also need: plastic wrap, parchment paper, rolling pin and surface, 9-inch cake pan (optional)

  For the Dough

  • Chop cold butter and cream cheese into smaller pieces. Put pieces into your food processor along with sour cream, flour, salt, and sugar. Pulse together ingredients until a crumbly dough forms and begins to fall away from the sides of the processor. Don't overprocess; the dough should look crumbly, like cottage cheese.
  • If you don't have a food processor: let the butter and cream cheese come to room temperature. Using a stand mixer or hand mixer, cream the butter and cream cheese together with the sour cream. In a separate bowl, sift together the flour, salt, and sugar. Slowly add the dry mixture to the wet mixture, mixing constantly, until dough holds together and begins to pull away from the sides of the bowl. Don't overmix. Pour dough onto a lightly floured rolling surface...
  • and form into a rough ball shape.
  • Divide the ball into four equal pieces and form those pieces into rough balls. Cover each ball with plastic and place it in the refrigerator. Refrigerate dough balls for at least 1/2 hour.

  For the Filling

  • Mix all ingredients to a paste-like texture

  Prepare Your Rugelach

  • Preheat oven to 375 degrees F. Lightly flour your rolling surface and rolling pin. Take one portion of the dough out of the refrigerator (keep the rest of the dough cold until ready to use). Roll out the dough to about 1/8 inch thickness. You may need to use the rolling pin to pound out the dough a bit at the beginning; the dough will be very firm and cold, but will become more pliable as it starts to warm. Just keep rolling with the firm, even pressure.
  • Lift the dough gently from the rolling surface (it may stick a bit) and re-flour your surface beneath the dough.
  • Replace the dough onto the newly refloured surface. Use a round 9" cake pan as a guide to make a nice, smooth imprint of a circle in the dough.
  • Cut the dough into a large circle, following the shape of the cake pan. If you don't have a cake pan, just guesstimate the size of the circle and cut it as smoothly as you can. Form the trimmed excess dough into a small ball. Wrap it in plastic and reserve it in the refrigerator, adding to the ball with each batch that is made.
  • Take about 1/5 of the filling and place it in the center of the circle. Spread it very thinly across the surface of the dough; a thick layer of filling will make your pastry expand and burst. You can use your fingers to make the spreading easier; I like to use my palm to flatten and even out the filling. Leave about an inch around the edges of the circle.
  • Cut the circle into 8 equal triangles by first cutting the circle in half, then quarters, then halve the quarters to make eighths. If you prefer to make smaller bite-sized cookies, divide each quarter into three to make 12 equal triangles.
  • Roll each triangle, starting from the wide flat end and rolling towards the narrow point. Keep rolling until the entire triangle is neatly and firmly rolled.
  • Press the endpoint into the pastry to secure it. Place the rolled pastries onto a parchment-lined cookie sheet, endpoint down. Leave an inch between the cookies, as they will expand slightly during baking.
  • Place pastries in the oven and let them back for about 15 minutes, or until golden brown. Roll out your next batch of cookies while this batch is baking. When the cookies are golden brown, remove from the oven and let them cool on a wire rack. When you're finished making cookies from the four dough balls, make a smooth ball from the leftover dough trimmings you've reserved and roll it out to make your fifth batch.

  For the Dipping

  • Boil the sugar and water together for 10 minutes on a low flame. Add lemon juice and boil for another 3 minutes.
  • As soon as the pastries come out of the oven, dip them in the hot syrup for a good few seconds and place them on baking paper to dry.

  Cook Times

  Active Prep20

  Hands-On Cook45

  Passive30

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Dough

  • 1 cup unsalted butter for 10 servings - 2 sticks
  • 8 ounce cream cheese block
  • 1/4 cup sour cream
  • 2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoon granulated sugar

  For the Filling

  • 3 ounce unsweetened cocoa powder for 10 servings - 80
  • 5 1/2 ounce dark brown sugar for 10 servings - 150
  • 5 1/2 ounce unsalted butter melted, for 10 servings - 150
  • 1 dash ground cinnamon

  For the Dipping

  • 1 1/2 cup granulated sugar for 10 servings - 300 gram
  • 2/3 cup water for 10 servings - 150 ml
  • 1/2 lemon Juiced

  Cooking Tools Required

  Baking sheet, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Saucepan, Spatula, Stand Mixer

  Reheating/Serving Instructions

  These cookies taste amazing served warm and fresh from the oven. They will stay fresh for a few days in a tightly sealed container. You can rewarm them in the oven or microwave. You can freeze your leg and spend half an hour before you want to eat, there is no need to even heat.

  Nutrition

  Calories: 660kcal | Carbohydrates: 73g | Protein: 6g | Fat: 41g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 148mg | Potassium: 234mg | Fiber: 4g | Sugar: 49g | Vitamin A: 1299IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 3mg

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  Pressure Cooker Chocolate Nut Brownie

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  4 servings
  

  Pressure Cooker Chocolate Nut Brownie

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 1 out of 5 based on 1 customer rating

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 brownie in a 6oz ramekin

  Soy FreeVegetarian

  These brownies resemble those from the classic TV dinners of the 1950s. More cake like than traditional brownies, but with all the same rich chocolate taste.

  Pressure Cooker Chocolate Nut Brownie quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Butter the bottom and sides of four 6-ounce ramekins.
  • In a medium microwave-safe bowl, microwave the butter for 30 seconds or until just melted. Stir in the sugar and microwave an additional 30 seconds.
  • Whisk in the cocoa powder, water, and vanilla until smooth.
  • Whisk in the egg.
  • Add the flour, baking powder, and salt. Stir just until smooth.
  • Stir in the chocolate chips and the walnuts.
  • Divide batter evenly among the four ramekins.
  • Place trivet in pressure cooker, then add 1 ½ cups of water to the pot.
  • Arrange 3 ramekins on the trivet, in a single layer, and place the remaining ramekin in the middle, on top of the 3 ramekins. Place lid on cooker and set for 10 minutes on high pressure. When the cooking time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with quick pressure release. Carefully remove the lid.
  • Remove the ramekins to a cooling rack and gently dab off any condensation from the surface of the cakes with a paper towel. Allow cooling for 10 minutes before serving.
  • Note: Notes: If you have a larger (8 quart) pressure cooker, you may be able to fit all 4 ramekins in one layer.

  Cook Times

  Active Prep3

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time33 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 tablespoon unsalted butter plus more for buttering the ramekins
  • ½ cup granulated sugar
  • 3 tablespoon unsweetened cocoa powder
  • 1 tablespoon water
  • ½ teaspoon pure vanilla extract
  • 1 egg large
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon Kosher salt
  • ¼ cup semi-sweet chocolate chips
  • ¼ cup walnuts chopped

  Cooking Tools Required

  Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls

  Reheating/Serving Instructions

  Serve warm or at room temperature. Can be kept covered on countertop for up to 2 days, then refrigerated for an additional 2 days.

  Nutrition

  Calories: 393kcal | Carbohydrates: 46g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 218mg | Potassium: 185mg | Fiber: 3g | Sugar: 29g | Vitamin A: 409IU | Calcium: 58mg | Iron: 2mg

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  Chocolate Bars

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  12 servings
  

  Chocolate Bars

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 piece

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  Chocolate Bars quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • In a heatproof bowl, add the coconut oil, almond butter, honey, vanilla, cocoa powder and salt.
  • Using a double boiler method, place the bowl over a pan of gently simmering water and mix until everything is combined and you’re left with a smooth chocolate.
  • To set the chocolate, you can use a loaf tin, cake tin, chocolate molds, or even a plastic container. Just make sure you cover with parchment paper, so you can easily take the chocolate out, once set. Pour mixture into pan and sprinkle with toppings
  • Place in the freezer for an hour, or until it’s hardened.
  • When you’re ready to serve, take the chocolate out and slice into whatever shape and as many pieces as you like.
  • Note: Because coconut oil starts to melt in warm temperature, I would store the chocolate in the freezer until you’re ready to serve/eat. It will start to melt if it’s left out for too long, especially if your house is warm!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1/2 cup coconut oil
  • 1 tablespoon almond butter or other nut butter
  • 3 tablespoon honey or rice syrup or maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1 pinch Kosher salt

  Toppings:

  • 2 teaspoon almonds chopped, or pistachios
  • 1 teaspoon unsweetened shredded coconut

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Saucepan, Sharp Knives

  Nutrition

  Calories: 114kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Sodium: 4mg | Potassium: 47mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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