My New Favorite Cookbook {Review}

This post is sponsored by FrontGate Christian Blogger Network.  The opinions about how it will serve our home well are my own.

Recipe books. I have many of them, all ranging from the classic red and white checkered one we all grew up with, to ones with recipes to help with autoimmune issues, keto, low carb, no sugar, the list goes on and on.  My current favorite cookbook, Recipes From Around the World, is one that I'm not only loving the recipes out of and incorporating them into our geography homeschool lessons, but one that is also for a great cause.

Recipes From Around the World is a cookbook that has been published by Operation Blessing.  Operation Blessing is a great organization that I just recently found out about that offers services such as medical assistance, clean water, food and disaster relief, all over the world and the United States.  Most recently, Operation Blessing has been providing disaster relief to Nashville and the surrounding areas recover from the tragic tornadoes.  You can read more about Operation Blessing on there website here.

To help fund Operation Rescue's efforts, they have created a cookbook, Recipes From Around the World, which contain 34 recipes ranging from breakfast, main dishes, beverages and more, from 15 countries such as Indonesia China, Peru, Israel and many more.

Now you would probably expect to have to pay a lot for this tip of cookbook. I mean, let's face it, cookbooks can be crazy expensive.  But what is really great about Recipes From Around the World is that you can purchase it only by making a donation of any amount to Operation Blessing.  To find out more about donating to Operation Blessing and receiving your own copy Recipes From Around the World, please visit their webpage here.

To help get the word out about Operation Blessing, what they do, their awesome cookbook, or if you are hesitant about donating or even if you just want to sample some of the recipes they offer in the cookbook, you can sign up for 4 recipe cards for free by just providing them with an email to send the recipe cards to you.  You can check those out here!

I know you will love the recipes as much as my family and I have.

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Getting your Kids to Take Their Vitamins Just Got a Little Easier {Review}

I received this product for free from Moms Meet (momsmeet.com), May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my honest opinion on my blog. The opinions posted are my own.

Let's face it, getting our kids to eat healthy or even just one bite of any kind of veggie sometimes results in you getting frustrated and your child throwing a temper tantrum or crying.  So while we can only offer veggies and healthy foods for them to eat, it is up to us as parents to make sure that they are still getting their daily vitamins and minerals.

Now, I personally know that my daughter will eat certain veggies and only for a certain length of days before she tires of them and moves on to another one of her few chosen "go-to" vegetables that she will eat.  I also know that by her being such a picky eater, it puts a limit on what vitamins and minerals her body will be getting and possibly increasing those that her body will be lacking.

So in order for her to get the daily nutrients she needs,I can either fight with her on a daily basis to try new foods (which is often the case) or make sure she takes her vitamins.  Because she is only 6, she hasn't quite grasped the concept of swallowing a pill so any type of vitamin that she takes has to be in powder or liquid form.

So I was on the hunt to find a powder type of vitamin that didn't contain fillers, sugars, coloring or preservatives.  But to make it even more difficult, I needed a kids' vitamin that was gluten, dairy, and soy free due to food intolerances.

It was then that I had finally found a vitamin that met all of those criteria and more.

MegaFood Kids Daily Multi

MegaFood, a well-known supplement company, partnered with brands that my family has used for quite some time, and are well known such as Kauai Organic Farms, Lundberg Family Farms, and Uncle Matt’s Organic to create a powdered vitamin for kids five and older.

MegaFood Kids Daily Immune

MegaFood also offers three types of powdered supplements:  Kids Daily Multi, which is made up of organic vegetables and fruits; Kids Daily Immune, which features immune boosting ingredients such as elderberry and echinacea; and Kids Daily B-Centered, which is formulated from brown rice to support mental focus, calmness and healthy energy levels.  These can be given separately or altogether.

But the one thing that really drew me to using MegaFood was the ability to add their powdered supplements to foods such as smoothies, yogurt, pancakes, applesauce, and more.  The ability to "hide" vitamins that do not leave a "powdery" taste is HUGE.  No kid will willingly eat any food that has been prepared that has a weird taste in it without immediately asking you what you did to that food and refuse to eat it.  Not to mention the frustrating feeling that you tried to hide a powdered vitamin in a food that your child loves and will eat, only to be busted that you tried to hide something "healthy" in it.

Adding It To Foods

Banana Chocolate Smoothie with MegaFood Kids Daily Multi and Immune

One of the recipes that I added MegaFoods' Kids Daily Multi and Daily Immune to was a smoothie recipe that my daughter actually loves - a banana-chocolate smoothie.  She typically has a smoothie at least every other day, if not daily.  Banana-chocolate is her favorite, so it was a perfect recipe to test out if she even noticed that a powdered vitamin was added.

Recipe: Banana-Chocolate Smoothie

1 1/2 frozen banana

1 tbsp cocoa powder

1 scoop MegaFood Kids Daily Multi

1 scoop MegaFood Kids Daily Immune

1 tsp vanilla

3-4 ice cubes

Directions

Mix all ingredients together until blended well.  Serve immediately and enjoy.

Verdict

It's a winner!

She loved it.  She didn't realize anything was added differently to the smoothie and there was no difference in taste.  

I am very pleased with MegaFoods' supplements and will continue to use them and try other recipes to incorporate them into.  

If you would like more information on what MegaFood offers and get exclusive access to discounts and special offers, go to www.megafood.com/kids-boosters.

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Zucchini and Sweet Potato Hash {Paleo, AIP}

Coming up with new recipes while on an already limited allowed foods you can eat isn't easy.  Not to mention when you have a toddler and 5 year old constantly needing your attention, having too cook three meals a day is not ideal, which means that at times, you skip or miss a meal and which can lead to cheating and eating foods you are not supposed to eat.

One way to conquer the temptations is to always have something readily at hand, either by making all your meals one day of the week, or doubling (or even tripling) meals when you prepare them.  I typically will prepare a few meals one day a week, but will also triple meals so that there are plenty leftovers for at least a day or two.

Zucchini and Sweet Potato Hash is just one of those meals.  It is so easy to prepare, requires a little preparation and takes less than 30 minutes from start to finish.

Ingredients

2-3 sweet potatoes

2-3 zucchini

1 pound ground turkey 

Sea salt

Directions

1. Brown ground turkey in a slightly oiled pan on medium.
2. While turkey is cooking, peel and cut sweet potatoes and zucchini into cubes.
3. Once turkey meat is cooked, add sweet potatoes and zucchini and add in a pinch of sea salt.
4. Mix in the sweet potatoes and zucchini and cover pan.
5. Occassionaly stir mixture every few minutes.  
6. Cook for 20 minutes or until sweet potatoes are soft.
7. Remove from heat and allow to cook before serving.

This mixture will feed 3-4 people.  You will want to double the recipe to use as leftovers.  

There are many variations in terms of ingredients that you can add to this basic recipe, such as cooked bacon, yellow squash and even spinach (added to the mix once it is removed from heat).  You can also substitute ground turkey for any type of ground meat, such as beef or chicken.  I've even used leftover cooked chicken breasts, shredded and used in place of ground meat.

I'd love to hear what your thoughts are as to what your favorite vegetables you are considering adding to this recipe?  

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Plantain Taco Shells {Paleo, AIP}

Tacos are a staple food item in our household.  But when you start eating Paleo (or more specifically AIP like I am currently doing), any grains, including corn, are out of the picture.  And yes, you can have "tacos" with a lettuce wrap instead of a shell, but seriously, sometimes you just need that crunch - you know the crunch of the shell and all the meat and lettuce falls out onto you lap kind of crunch.

So after looking at Pinterest for different types of foods to make while on the AIP way of eating, I stumbled across using plantains as tacos.  Now I had never heard of plantains and were not easy to find in the grocery store.  However, the Super Target (of all places) sells them, but you can also find them at most ethnic grocery stores too. They tend to last a few weeks in the refrigerator so by them in large quantities.


When using plantains, you want to buy them when they are green - the greener the better.  As plantains ripen to a yellow then black, the sugar content also increases.  So when you substitute plantains for things like corn shells, you do not want a sugar taste at all.  Green plantains are also hard to open unlike a banana.  You will need a sharp knife to slice it open.

Now I must mention that this is the first time I have made plantain taco shells, so this was more like an experiment than anything.  Honestly, they were not hard to make, just a little dangerous (as you will see why below).  In fact, they were quite tasty and very filling.

Ingredients

3 green plantains

1/2 cup of oil (olive, avocado, or coconut)

1 tsp sea salt

Directions

1. Preheat oven to 325 degrees.
2. Peel and cut plantains into chunks. 
3. Put cut plantains, oil and salt into blender or food processor.
4. Blend ingredients until you get a smooth, creamy mixture. 
5. Take 1/2 cup of mixture and place onto a parchment paper lined baking sheet.
6. Smooth the mixture out until it is about the size of your hand.
7. Continue to do the same with the remaining mixture.  
8. Place in oven and bake for 25-35 minutes until the "shells" are cooked, but not burnt and remove from oven.

             

Now the tricky part.

You will need to be very, very, very careful on this step

    

• Take one of the "shells" and form the shell by folding it over gently.  Place the "shell" upside down on your oven rack (see picture below).  DO NOT TOUCH THE RACK!  IT IS HOT!!!

Please disregard how dirty my oven is.

TIP:  Place baking sheets under the "shells" so that if there is any oil that drips off, it does not drip onto your oven and cause a potential fire.

TIP:  Do not worry if your "shells" do not form to be like tacos at this point.

• Bake for another 20 to 25 minutes, being careful not to burn the "shells".

Remove from the oven very carefully and set aside to cool.  The "shells" will cool and harden.

Stuff with your favorite taco stuffing.

Now Its Your Turn

I would love to hear what you think about using plantains to make taco shells.  I personally liked the taste and texture of them - my husband even liked them (which is a shock). 

I plan on trying to make them next time using a taco rack to save myself from burning myself on the oven and getting a more uniform shape and even trying to make them as "nachos" and even taco salad shells.

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Caramel Cocoa Shakeology

Breakfast is served!  You can also make this with Cafe Latte Shakeology as well.  You can buy the caramel extract at Walmart but if you can't find it you can easily get it on Amazon.com.  I hope you enjoy!  

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
1 cup brewed coffee, chilled
1 tsp. pure caramel extract
1 scoop Vanilla Shakeology
1 Tbsp. unsweetened cocoa powder
1 cup ice

Preparation:
1. Place coffee, extract, Shakeology, cocoa powder, and ice in blender; cover. Blend until smooth.

ENJOY!!!!!  

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Chicken Alfredo "Pasta"

Having food allergies or intolerances mean you sometimes are forced to give up some of your favorite foods,  Alfredo sauce was a favorite sauce for just about anything pasta related, but going gluten and dairy free meant I could no longer have alfredo sauce made with tons of cream.

But with some easy substitutions, dairy free alfredo sauce was created.  The texture is similar to the regular dairy based sauce, however, now not only is made dairy free, but also healthier, and with only three ingredients.

Ingredients

Alfredo Sauce

1 1/2 cup Original Almond milk, unsweetened

1 package of Dajia mozzarella "cheese"

1/4 cup of Earth Balance spread (dairy free option) or butter

1-2 chicken breasts, cooked, shredded

1 medium spaghetti squash, cooked

1 head of broccoli, steamed

Directions

1. In a frying pan, place the Earth Balance or butter and let melt over medium high heat. 
2. Once melted, add in the almond milk and "cheese," 
3. Using a whisk, you will want to stir, stir, stir so that the mixture does not burn to the pan.
4. The mixture will thicken to a creamy sauce.  

At this point, you will want to turn the heat to a low-medium and add in your shredded chicken and broccoli, or whatever vegetables you want to use.

For a low carb option, serve over spaghetti squah or any other type of vegetable noodles,  You can also use any type of noodles - gluten free or whole wheat - for those that are not low carb.

I would love to know your thoughts on this recipe and your favorite vegetable add on in your alfredo sauce.

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Pumpkin Pie in a Mug

Today marks the first day of fall, and with that comes everything pumpkin.  So why not make Pumpkin Pie in a Mug?  It tastes like the real thing, but is healthier and takes less than 10 minutes to make.

Ingredients

1 C. Canned Pumpkin

1 egg, beaten

2 tsp. pumpkin pie spice

1 pinch sea salt

1/2 tsp. honey (optional)

2 tbsp. chopped pecans (optional)

Whipped cream (optional)

Directions

1. Mix all ingredients in bowl.
2. Spray 16 oz. ramekin with coconut oil.
3. Pour mixture into ramekin.
4. Microwave for 5 minutes or until top of mixture is no longer wet.
5. Serve with (or without) whipped cream.

21 Day Fix

1 green

1/2 red

Optional toppings add:

     Honey - 1/2 tsp

     Pecans - 1/2 blue

     Whipped cream - do not add

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Banana and Strawberry "Ice Cream"

Let's face it, when you are a few days in to a new way of eating (aka diet), things may be going really well at first, then boom, cravings of junk food hit and even the temptation of wanting to yank the bowl of ice cream your 4 year old is eating right out of her hands (I would never do that though).

But what if I told you that you could still have ice cream that isn't bad for you and it won't ruin all of you hard work?  No, I'm not kidding.  And what if I told you this type of ice cream only requires 2 ingredients that I'm sure you have in your kitchen.

Servings: 2 

21 Day Fix:  1 1/2 yellow

Ingredients

2 medium bananas

1 cup strawberries

Unsweetened almond milk

Directions

1. Cut bananas into pieces.
2. Rinse and cut tops off of strawberries.
3. Place fruit in plastic bag and freeze for 4 hours or overnight.
4. Place bananas and strawberries in blender and blend until smooth.
5. Add 2 to 4 tablespoons almond milk, if needed, to make it creamier.  
6. Enjoy

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Chicken and Sweet Potato "Noodles"

Chicken is a staple in our household.  It is relatively cheap, can be made in numerous ways and is a healthy protein source so it is used a lot in recipes at our house.

Now when it comes to vegetables, a fun way to make them is to spiralize them (which is what this recipe calls for with the sweet potatoes).  You can pretty much spiralize any vegetable or starch.  This is a great alternative to your typical pasta noodles to help lower the carb content of your meals and makes food fun.  I use this spiralizer, but there are many others on the market.

Ingredients

2 tbsp coconut oil

2 pounds of chicken breasts, cubed
2-3 sweet potatoes

3/4 can of coconut milk

2 tbsp of butter, melted

Sea Salt

Black Pepper

Directions

1. In a large pan, place the coconut oil in the center and turn on to a medium heat.
2. Place the cubed chicken in the pan and cook it, turning the chicken throughout so that it does not burn.
3. While the chicken is cooking, peel and spiralize the sweet potatoes.
4. In a bowl, mix the sweet potatoes, coconut milk and butter together.
5. When the chicken is cooked, add into the pan the coconut milk, butter and spiralized sweet potatoes and cover the pan.
6. Bring to a boil then reduce to medium heat for at least 15 minutes or at least until the sweet potatoes have been reduced and are no longer crunchy.  Stir periodically so that the sweet potatoes do not burn to the pan.
7. Remove lid and simmer for 5-10 minutes.
8. Remove from heat and add salt and pepper to taste.

Notes

• You can always add different spices such as red pepper flakes or even hot sauce if you like your meals to have a little kick to it.  
• When you purchase the canned coconut milk, turn the can over so that the coconut juice and the coconut "fat" mix together in the can before opening it.
• This recipe is very versatile so the additional ingredients are endless. 

Have you spiralized any vegetables yet?  If so, why kind and how did you use them?

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Lactation Energy Cookies

When you are breastfeeding, if you have issues with your milk supply, like me, you tend to try just about anything to keep your supply up or even increase your supply.  So in the midst of taking supplements, drinking tons of water and eating healthy fats, why not have cookies?  Well, Lactation Energy Cookies to be exact.

I created this recipe for my friend's blog at Hippy Juice Mama and can be found here.  I have had great results with them helping to keep my supply regulated and it doesn't help if they taste good too.  These cookies are also perfect for a mid-afternoon pick me  - and yes, they can be enjoyed by those not breastfeeding (just don't tell your husband or kids they are "lactation" cookies).

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Not-Nutella (Dairy Free, Refined Sugar Free)

N is for Not-Nutella.

Nutella used to be a morning, noon and night and snack time staple in our household.  It was eaten with bread, apples, strawberries and even by the spoonful.  That was until our eating habits were revised so that they were healthier, less sugar and were not processed.

Until recently, while scouring the many, many, recipes on Pinterest did I come across one that was for homemade Nutella.  So I thought I would give it a try.  The one downside, was that it was made with refined white sugar and milk - something that my daughter has to steer clear of due to her eczema.

So after much begging from her for her beloved Nutella, I set out to create one that wasn't made with refined white sugar or milk.  After a few tries and some frustration, I finally got it and one that she actually liked (which was a huge bonus).

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Walnut and Chocolate Chip "Lara Bars

M is for Mock Lara Bars.

Lara Bars are a healthier alternative for snacks that are portable, found in most grocery stores, not to mention relatively inexpensive.  But why buy them when you can make them yourself, not to mention add in whatever ingredients you want.


Ingredients

1 cup pitted dates
2 1/2 cups rice cereal
2 tablespoons ground flaxseed
1/2 teaspoon ground cinnamon
1/2 cup almond butter
1/3 cup honey
1 teaspoon vanilla extract
1/2 cup coarsely chopped walnuts
1/2 cup chocolate chips

Directions

1. Soak dates in water for at least 8 hours.  Drain water and cut open to remove pits (if needed).
2. Line 8 x 8 inch pan with parchment paper.
3. Place dates in food processor and pulse until finely chopped and pureed.  
4. In small bowl, add in pureed dates, rice cereal, flaxseed, ground cinnamon and mix until well blended.
5. In small saucepan, mix almond butter and honey over low to medium heat until blended.  Remove from heat and add in vanilla extract.
6. Mix the almond mixture with the date puree mixture until well combined.  Stir in chocolate chips.  
7. Spread the mixture out in the 8 x 8 pan and press firmly to pack the mixture into the pan.
8. Place the pan in the refrigerator for at least 30 minutes to 1 hour.
9. Cut into bars and either wrap individually or place squares of parchment paper between each bar.
10. Keep the bars in the refrigerator until ready to be eaten.

Optional Ingredients

• Chopped walnuts and chocolate chips may be substituted for any other type of nut and or sweetened food, such as white chocolate chips, shredded coconut.
• Almond butter may be substituted for peanut butter or sunbutter.

What is your favorite Lara Bar flavor?

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Kale Chips

K is for Kale Chips.

Kale is a very versatile, healthy and nutritious addition to any salad or even soup to increase your intake of green, leafy vegetables.  Like most green, leafy vegetables, it is low in calories, yet kale is high in Vitamin A and Vitamin C.

But let's just say, for instance, that you are trying to eat healthy and are craving something salty and crunchy.  Your first thought would be to grab a handful of potato chips to satisfy those cravings.  But wait, did you know that you can use kale to make delicious kale chips that will not only satisfy those cravings, but also offer a healthier, less processed alternative.

Ingredients

1 bunch of organic kale
1 teaspoon of celtic salt (or any other type of salt)
1 teaspoon of extra virgin olive oil

Directions

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper.
• Remove the leaves from the stems of the kale with either a knife or kitchen shears.
• Wash the leaves and dry thoroughly using paper towels or a salad spinner.
• Drizzle the leaves with olive oil.  
• Use your hands to evenly coat the kale leaves.
• Sprinkle celtic salt over the leaves.
• Lay the leaves on the parchment paper lined baking sheet evening in a single layer.
• Bake for 10-15 minutes or until leaves are brown, not burnt.
• Let cool and enjoy (and try not to eat all of them).

Options:

• Sprinkle finely granted parmesan cheese on the kale leaves before baking for a nice cheesy taste.
• Sprinkle nutritional yeast on the kale leaves before baking for a cheesy taste if you are dairy free/vegan.
• Experiment with different spices for different flavors.  For example, red pepper flakes for a spicy taste, etc.  

Now that you know how to make kale chips, I do urge you to make more than one batch, especially if you have kids or other grown up kids (a/k/a other adults) in the house as one batch will last all of 2 minutes before you even have a chance to eat any.  

What flavor of kale chips are you going to try?  Which flavor that you tried was a "no go?"

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Gluten-Free, Dairy-Free Pancakes

* This post contains affiliate links.

A common misconception when making foods gluten-free is that they are boring or have no taste, which is totally not true.  This gluten-free, dairy-free pancake recipe is always a family hit.

Ingredients

1 cup of Bob's Red Mill 1:1 Gluten Free Flour
1 tablespoon of ground flax seed/flax meal
2 teaspoons of baking soda
1/4 teaspoon of salt
2 tablespoons of honey
1 teaspoon of vanilla
1/4 cup of unsweetened applesauce
1 cup of unsweetened almond milk

Directions

1. Grease and preheat medium sized griddle or pan.
2. In a medium mixing bowl, mix the flour, ground flax seed/flax meal, baking soda, and salt.
3. In a second mixing bowl, mix honey, vanilla, unsweetened applesauce and milk together.
4. Add in the wet ingredients slowly into the dry ingredients so that all the wet ingredients are incorporated and there are no lumps in the mixture.
5. Pour 1/4 cup of the batter onto the griddle.
6. Cook for 1 to 2 minutes or until the pancakes begin to bubble, then flip.  Cook for another 1 to 2 minutes.
7. Remove from griddle and enjoy.

Optional Ingredients

• 2 teaspoons of cinnamon for a different flavor.
• Add in gluten-free chocolate chips at the end of mixing all ingredients together for that chocolaty goodness.
• Substitute 2 tablespoons of honey for 2 tablespoons of maple syrup or sugar.
• Bob's Red Mill 1:1 Gluten Free Flour was used in this recipe, but you can use any type of gluten free flour or even all-purpose baking flour if you do not want gluten-free pancakes.
• You can use cow's milk to substitute almond milk.
• Substitute one egg for ground flax seed/flax meal.

Note

All ingredients listed are gluten-free so that these pancakes are truly gluten-free.  If you are not concerned with gluten allergies or intolerances, feel free to use non-gluten free ingredients. 

Also, we tend to like our pancakes crispy on the outside so we use a little bit more oil in our pan to kind of "fry" the pancake.

For an added bonus, make a double batch and freeze any pancakes that are leftover for those busy mornings when you don't have time to prepare anything.  Just reheat in a toaster oven until warm.

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Egg-celent Egg Recipes

E is for Eggs

Eggs are a cheap protein and with Easter, if you are like me, you have a ton (well, not a ton, but at least 2 dozen) brightly colored Easter eggs that are now sitting in your refrigerator.  So what to do with all of them?  Well, you can eat them of course, but you can only eat so many hard boiled eggs until you get tired of them.

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Fluffy Doughnuts

* This post contains affiliate links.

D is for Doughnuts 

Every now and then you need a doughnut, especially on special occasions or as a cheat meal.

Instead of reaching for the ones that are highly processed, from the gas station or even one of the highly known doughnut chain stores, how about making them yourself?  Doughnuts are easy to make and can be made healthier (well, to a certain degree).

This recipe is gluten free, dairy free and refined sugar free (when made with coconut sugar instead of white sugar) and will make approximately 11-12 doughnuts.

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Going Paleo: Top 10 Ingredients

Paleo.  You've probably heard or read something about Paleo.

But what exactly is Paleo and how do you eat while Paleo?  Well, let's just say that when you decide to go Paleo, you will not find any Paleo foods that come in a box.  In other words, you will have to cook.  Now I know that for some, cooking three meals a day may seem like a lot, but if planned just right, you will and can spend less than a couple of hours one day a week prepping and cooking all meals for the week.

The key thing is to have all your ingredients purchased ahead of time (well, most of the staple items). You will notice in most Paleo approved recipes, there are a few key ingredients that are used pretty routinely.

Below are my all time top 10 ingredients used in Paleo baking and cooking that you will need to have on hand when going Paleo.

Flours

When cooking/baking Paleo, you will tend to use different flours than just your typical flour.  You will use several different types.  The main ones are almond and coconut (discussed below).  If you do not have a nut allergy, almond flour is a great alternative to plain flour.

One note about almond and coconut flour (or any other type of flour):  each type of flour reacts differently in that when mixing them with liquids or other ingredients to form a batter, they tend to not be on a 1 to 1 ratio as your typical white flour.  In other words, if you have recipe that calls for 1 cup of flour, you can not sub out that 1 cup of flour for 1 cup of almond or coconut flour.  Due to the consistency of these flours, you will have to do some experimenting in terms of how much almond or coconut flour to substitute for white flour.

1.  Almond Flour

Almonds are high in Vitamin E and a good source of protein.  When choosing almond flour, you want to make sure it is almond flour and NOT almond meal (they are two different textures that will effect your baking outcomes tremendously) and you also want to make sure it is blanched almond flour.  My favorite almond flour is Honeyville Blanched Almond Flour.  

2.  Coconut Flour

Coconut flour is another great cooking/baking flour to use.  This is an alternative to using almond flour and can be used if you have a nut allergy.  It is also a great source of fiber (daily recommended intake is between 25 to 38 grams per day).  

The brand that I prefer to use is Nutiva Organic Coconut Flour.

Oils

3.  Coconut Oil

Coconut oil has many uses other than using in baking and cooking.  Coconut oil is great for using on your skin as a moisturizer, is great for those who have skin issues such as eczema (a post on this is in the works) as it helps to soothe and seal the dry cracked skin, boosting your immune system, helping your digestive system (important if you have digestive issues), among many others.  Coconut oil is also anti-fungal, anti-bacterial, antioxidant and antimicrobial, which makes is a great alternative for its healing properties.

2 preferred choices for coconut oil are:

Nutiva Organic Virgin Coconut Oil

Spectrum Organic Unrefined Coconut Oil

You want to choose refined as it does not smell and taste like coconut (something you want to make sure that when you are cooking a chocolate chip cookie that it doesn't taste like coconut) and it is easier on the digestive system.

Coconut oil also has a high smoking index which means that it is one of the healthier oils to fry and cook with.  The higher the smoking index for an oil, the better.  The lower heat index means that when you heat an oil to a certain temperature, it starts to break down the impurities in the oil and can even become somewhat toxic.  Unrefined coconut oil has a smoke index of 400 degrees while olive oil is between 325 and 375 degrees.

Coconut oil is solid at room temperature but can easily be turned into a liquid by placing the container in a sink of warm-hot water for about 5 minutes.    

4.  Olive Oil

When choosing an olive oil, you want to make sure of a few things:  Make sure it is a "extra virgin" olive oil, comes in a dark green bottle (stay away from oil in clear plastic as the light destroys some of the health benefits of the oil and can turn it rancid).

One of my favorites to use is California Ranch Extra Virgin Olive Oil.  

Remember: If you tend to use olive oil for frying, olive oil has smoke index temperature of 325 to 375 degrees (coconut oil has a smoke index of 400 degrees) so you will want to consider using coconut oil in terms of frying as opposed to olive oil.

Sweeteners

5.  Palm Sugar

Palm sugar (also known as coconut sugar) is derived from the sap of the coconut palm tree.  It is high in vitamins, minerals and amino acids.  Palm sugar is also low on the glycemic index.  The glycemic index of pure palm sugar is 35 (foods considered low are 55 and under on the glycemic index).

My favorite brand is Big Tree Farms Coconut Sugar Blonde.

6.  Chocolate Chips

Chocolate chips are not considered Paleo by any means. However, we all need a little chocolate in our lives every now and then, right?  Enjoy Life Chocolate Chips are gluten free, soy free, and dairy free.

Please note that these are NOT sugar free - they do contain sugar, but they are the only brand that I have found my family will actually eat (since they taste very similar to "regular" chocolate chips).

Milk Alternatives

7.  Almond Milk

Since going Paleo (which is also dairy free), almond milk has become one of the two "milks" we use in our house.

Favorite brands are Silk Unsweetened Vanilla Almond Milk

and Blue Diamond Unsweetened Almond Milk.

You will want to get any version that is unsweetened so that it cuts down on the amount of sugar intake.

8.  Coconut Milk

Native Forest Coconut Milk (Canned) is what is recommended for baking.  If a recipe calls for the cream of coconut milk, you will need to turn the can over so that the "cream" will settle to the bottom for you to use.  Otherwise, you can shake the can to mix the cream and water for milk.

So Delicious Unsweetened Coconut Milk (Carton) is good for use in baking too, but also drinking and using over cereals.

Baking Items

9.  Baking Powder

Make sure it is aluminum free.  There is no taste difference in baking powder containing aluminum and one that is aluminum free.  However, by using baking powder that does not contain aluminum, you are also cutting your exposure to metals in your diet.

Bob's Red Mill Aluminum Free, Gluten Free Baking Powder

10.  Spices

You want to make sure that your spices are organic and preferably from a source that is known to be gluten free.

Two of my favorite brands are:

Simply Organic

Simply Balanced (Target's line of organic foods)

These ten are just a few of the many different ingredients that are used in Paleo cooking.  For those that are Paleo, what are your favorite Paleo foods used in baking and cooking?

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