Tag Archives: 2015 cookbook challenge

Tahini Chocolate Chip Cookies

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This past week was a bit of a rough one.  My dear sweet grandfather passed away at the age of 95, and while we all knew it was coming, it’s still hard to imagine life without him.  So when I’m feeling a little down I go for a run, go to yoga and bake.  And these tahini chocolate chip cookies from the Meals Made Simple cookbook were just what I needed.

tahini chocolate chip cookiesI have been on quite the tahini kick lately.  I made tahini dressing for my Asian slaw, I used it as a sauce for some zoodles, and now I’m using it in cookies!  I’ll admit I was a little skeptical when I first saw the recipe in the cookbook, but Danielle Walker swears that these are the best chocolate chip cookies ever so I was game.  Plus, it’s another recipe to check off for the 2015 cookbook challenge!

When I first made the cookies I handed one to the Englishman to taste without telling him what was in it.  He couldn’t detect the tahini at all! He said they had a slightly nutty flavor (which I agree) but you wouldn’t know it was tahini unless someone told you.

If you are looking for a different cookie that’s grain free and doesn’t use the standard almond butter, try this recipe with tahini!  I modified a few of the ingredients based on what we had, but for the most part followed the recipe exactly.  The original recipe makes 24 cookies, but you can cut it in half if you don’t want that many cookies in the house 😉  I have also found that these cookies freeze really well (and taste good frozen too!).

Tahini Chocolate Chip Cookies (adaptedfrom the Meals Made Simple cookbook)

tahini chocolate chip cookiesIngredients:

1 large egg white

2 tbsp melted butter or coconut oil

1/2 cup tahini

1/4 cup maple syrup

1/4 cup tapioca starch (or arrowroot powder)

1 1/2 tsp vanilla extract

1/4 tsp sea salt

1/4 tsp baking soda

1/4 cup semi-sweet chocolate chips

1/4 cup cacao nibs

Directions:

Preheat your oven to 350F.  Line a baking sheet with parchment paper or coat well with cooking oil.

Mix your egg white and maple syrup until mixture is smooth (use a hand or stand mixer if you have it!).

Gently fold in your tahini, tapioca starch, vanilla, salt and baking soda and continue to mix.  Add your chocolate chips and cacao nibs.

Place spoonfuls of dough onto your baking sheet.  For crispier cookies, flatten your dough a bit.

Place in the oven and bake for 15 minutes.  Cool and enjoy!

This was such an easy recipe to make and I love that it’s paleo friendly AND uses tahini.  I already can’t wait to whip up my next batch.

Asian Peanut Slaw

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The spring reset is officially in full swing!  I have to admit it hasn’t been too bad so far aside from a few nights were I really wanted a glass of wine and some cheese.  Thank goodness for La Croix water with frozen fruit as a stand in.  Anyway, before the spring reset officially kicked off I made this delicious Asian Peanut Slaw over the weekend for a dinner party with some friends and I can’t stop thinking about it.  Plus it was from one of my favorites, the Thug Kitchen cookbook so it qualifies as my 2015 cookbook challenge entry for the week!

asian peanut slawI modified the recipe a bit to accommodate my allergies (swapped coconut aminos for the soy) and added some diced peanuts at the end for an added crunch.  This was super simple to whip together and was a nice change of pace from your traditional slaw made with mayonnaise.

If you don’t like peanut butter or have an allergy, you could definitely swap in almond butter instead.  I happen to love almond butter and am already planning on creating a version using almond instead of peanut.asian peanut slaw and pulled porkWe paired this with some slow cooker kalua pork and roasted vegetables, but I think it would also make a nice side salad or even as a filling for some Asian fusion tacos.  The possibilities are endless…

Asian Peanut Slaw (adapted from the Thug Kitchen cookbook)

Ingredients:

For the Dressing:

3 tbsp peanut butter

2 tbsp warm water

3 tbsp sesame oil

2 tsp coconut aminos

2 tbsp fresh lime juice

Salt, to taste

For the Slaw:

2 cups shredded red cabbage

2 cups shredded green cabbage

1 cup shredded carrot

1/3 cup diced green onion

1/3 cup peanuts, chopped

Directions:  

In a small mixing bowl mix together your dressing ingredients and set aside.  In a larger bowl add all of your slaw ingredients (except the peanuts) and toss together.

asian peanut slaw dressingGently pour your peanut sauce on top of your slaw and continue to mix until well blended.

asian peanut slawAdd your chopped peanuts for garnish and enjoy.  This tastes best on the day it is made.

This is such an easy recipe and one I know I’ll be making again, especially with summer BBQ season around the corner…

Grain Free Banana Macadamia Nut Bread

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Last week Amazon had a flash sale on some of my favorite paleo/gluten-free cookbook authors’ ebooks, so I took advantage and downloaded a bunch of ebooks to my ipad, one of them being the The Zenbelly Cookbook by Simone Miller. With Easter rapidly approaching and Simone’s book loaded with delicious recipes, I decided to create a grain free banana macadamia nut bread to see how I liked it.  Safe to say the 2015 cookbook challenge has struck gold once again.

grain free banana macadamia nut bread

There’s a strong stigma surrounding grain-free baking, especially if you are dealing with someone who prefers your standard white flour, butter and sugar.  But truth be told, grain-free baking results in some pretty tasty treats.  I’ve had people tell me that sometimes they like the grain or gluten-free version better than the original (see: gluten-free carrot cake cupcakes).

I still haven’t decided if I will bring this bread to our family’s Easter brunch, but it’s definitely a hit in our house.  The macadamia, coconut and banana remind me of those delicious pancakes I had in Maui, and the chocolate chips just make this bread that much more awesome.

If you haven’t experimented with grain-free baking before or are curious to try it, then I highly recommend this recipe!  I tend to feel better when I don’t have gluten in my diet, and this grain free banana macadamia nut bread is the perfect thing when you are looking for a quick breakfast on the go or want a sweet (but not too sweet) treat.

Grain-Free Banana Macadamia Nut Bread (adapted from the Zenbelly Cookbook)

Ingredients:

1 1/2 cups mashed bananas (about 3 bananas)

3 eggs

1/4 cup softened unsalted butter

1 tbsp vanilla extract

1 1/4 cups almond flour

1/2 cup tapioca starch (original recipe calls for arrowroot powder)

2 tablespoons coconut flour

1 tsp baking soda

1/4 tsp sea salt

1/2 cup unsweetened coconut

1/2 cup chopped macadamia nuts

1/4 cup semisweet chocolate chips

Directions:

Preheat your oven to 350F and grease a loaf pan.

Combine your bananas, eggs, butter, vanilla in a bowl and mix until well blended.  In a larger bowl, mix your almond flour, coconut flour, tapioca starch, baking soda and salt.

Gently pour your wet ingredients into your dry ingredients.  Add your macadamia nuts and chocolate chips.

Pour your batter into your loaf pan and bake for 50-55 minutes.  Cool, eat and enjoy!

Macadamia Nut Crusted Cod

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It’s time for another 2015 cookbook challenge recipe!  The Englishman and I are on a big seafood kick, so we decided that this week’s recipe would be the Macadamia Nut Crusted Cod from Practical Paleo.

macadamia nut crusted cod

I should quickly note that the original recipe called for sole instead of cod, but Santa Monica Seafood had a killer deal on fresh cod, so we went with it.  I honestly think this recipe would go fabulous with any white fish of your choice so cod, halibut, sole; it all works!

This recipe reminded me of the delicious macadamia nut crusted snapper we had at Lelani’s during our honeymoon in Maui (which also makes me want to go back to Maui stat).

Another great bonus is you can throw together this dinner in less than 30 minutes.  It’s that easy.  We paired our fish with some roasted potatoes and vegetables and it was divine.

Macadamia Nut Crusted Cod (recipe from Practical Paleo)

Ingredients:

1 lb fresh cod

1/4 cup raw macadamia nuts, chopped

2 tsp orange zest (lemon works too)

1 tbsp fresh onion, chopped

2 tbsp dry white wine

Salt and pepper to taste

Directions:

Preheat your oven to a low broil setting.

Line a baking sheet with foil and place your onions on the sheet.  Gently place your fish on top of the onions.

macadamia nut crusted soleLightly sprinkle your macadamia nuts on top of the fish, followed by your orange zest.  Season with salt and pepper.

Drizzle your white wine over the fish and place in the oven for roughly 10 minutes.  The fish should be light and flaky when done.

Remove, garnish with lemon wedges and sides of your choice and enjoy.  So fresh, so easy.

macadamia nut crusted cod plate

What’s your favorite seafood dish? I’m always looking for new inspiration in the kitchen!