Almond

Paleo Almond Coconut Cookies

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Almond Cookies

 

 

 

 

 

 

Ok, I have said this before…I am not a baker. However during our previous paleo diet my hubby was constantly craving cookies and since we weren’t doing the strictest level of the paleo diet I was able to make these delicious treats.

I had tried several recipes I had found throughout the Internet but somehow none of them hit the spot. I set out to do something that is seldom a good idea when it comes to baking….I winged it. Attempt number #1 and #2 for that matter were to put it lightly, disasters. While we eventually ate the ‘cookies’ they were nothing to write about that is for sure. I am pretty sure that without dipping them in coffee or tea those bad boys would have been inedible due to how dry they turned out. If you ever tried to eat a spoon full of cinnamon for some reason (most likely as a dare of sorts), you would have a reasonable comparison to my first two attempts at cookies.

Third time was a charm however, and what turned out was devoured within half an hour. Yes, we ate a plate full of cookies at 11:00pm, judge all you want…we certainly judged a bit after looking down at a plate of crumbs, this passed quickly and turned into a high five 🙂

Ingredients:

  • 1 ½ Cups Almond Meal
  • 1 Cup Shredded Coconut (unsweetened)
  • ¾ Cup Coconut Sugar
  • 1 Egg
  • 1 Tsp Organic Vanilla Extract
  • ¼ Cup Coconut Oil

How To:

  1. Combine the above in a bowl and mix until everything is combined thoroughly.
  2. Preheat your oven to 375 degrees.
  3. Line a baking tray with parchment.
  4. Taking small pieces of the dough, roll them in your palms to make balls approximately 1 inch in diameter. Flatten then in your hand and place on the baking sheet. Mine were about ¼ inch thick.
  5. Place cookies into the oven and bake for 10 minutes.

Almond Ginger Chicken

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I’m back! After a couple weeks spent gallivanting across Scotland and Ireland for my first wedding anniversary with my amazing husband I have had to come back to reality. Lucky for you, this involves me cooking again! The last couple of days have been spent cleaning, unpacking and doing the dreaded laundry *shudder* so last night marked only day 3 of me cooking again.

After a solid two weeks of having others cook for us and enjoying some heavy but delicious meals, we both noticed our clothes getting a little snugger than they were prior to our vacation. I do not regret it one bit! After all “we were on vacation” so when the server asked if I wanted another pint of Guiness with my chicken and mushroom cream pie the answer was naturally a YES please!

Upon our return and a moment of panic when I couldn’t find an appropriate work outfit  we both knew we had to get back on track with our eating habits. From this came a wonderful, easy and might I add Paleo dinner idea last night.

I had been wanting to try my hand at an almond chicken for awhile now, the main thing stopping me was my husband of all things. Not for reasons you may think though. Bless his heart, he has been helping me out before I get home from work by washing and prepping the chicken breasts. However, out of habit he would also marinate the chicken. Now normally I would never object to this, but for this meal that I had in mind I needed un-marinated chicken breasts.

Last night I came home to cleaned un-marinated chicken and quickly got to work. This super easy and quick meal was not only healthy, it was delicious!

Ingredients:

  • 2 Chicken Breasts (washed and fileted in half)
  • 1 Egg (beaten)
  • 1 Cup Almond Meal
  • 1 Handful Sliced Almonds
  • 1 Tbsp Garlic Powder
  • 1 1/2 Tsp Seasoning Salt
  • Juice from Half a Lemon
  • 2 Tbsp Ground Fresh Ginger

How To:

  1. Place your cut chicken in a shallow dish and “marinate” it with the lemon juice and ginger. Let it sit for 10 minutes.
  2. In another shallow dish put in your egg and beat it.
  3. In another shallow dish assemble the almond meal, sliced almonds and seasoning.
  4. Pre-heat your oven to 415 degrees F.
  5. Take your marinated chicken and let the lemon juice drip off a bit (you can decide how much ginger you want on each piece by rubbing it in a bit at this stage).
  6. Dredge the chicken through the egg on both sides followed by the almond mixture. You may need to sprinkle the meal by hand to fully cover the chicken.
  7. Place your “breaded” chicken breasts on a lightly greased baking rack. Place some more almond slices on top if you wish for extra crunch.
  8. Place the tray in the centre of the oven and bake for 30 minutes or until they turn golden.

Enjoy 🙂