Biscuits are hit or miss for me and honestly, there are many other things I’d rather have if I’m going the bread route. However, last weekend I was craving a good, old-fashioned egg sandwich…on a biscuit. And, if you know me, you know I usually give into a craving. I just find a way to make it better!

Mission accomplished.

Better for you Biscuits (gluten free)

Ingredients:
2 1/2 cups almond flour/meal
1/2 tsp baking soda
1/4 tsp sea salt
1/8 tsp baking powder
3 tbsp butter, melted
1 tbsp pure honey
3 tbsp unsweetened almond milk
2 large eggs

Directions:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, combine almond flour, salt, baking soda and baking powder.
3. In a small bowl, whisk together melted butter and honey, until smooth. Add the almond milk and eggs, whisking together until well combined.
4. Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined.
5. Drop biscuit dough by large spoonfuls onto a parchment-lined baking sheet, placing the biscuits approximately two-inches apart. Bake about 15 minutes, until golden brown on top and a toothpick inserted in middle comes out clean.

Disclaimer: These are definitely not your typical fluffy, buttery, unhealthy-but-delicious biscuits. These are nutty, slightly crumbly, healthy-but-delicious biscuits. If that’s not your thing, head to Biscuit World.

I don’t want to completely hate on everything about social networking because as someone who manages social media platforms as part of her job, I do definitely see some value in it. This is just a friendly reminder that everything is not as it seems, so when it comes to your personal life, do not let it determine your value.

Do please use social networking for delicious recipes. Like this one! And to contradict myself a little more, in some cases it’s okay to be fake.

Memorial Day Weekend Cheese”fake”
Ingredients:
Crust:
2 cups roasted almonds
5 pitted dates
1/4 cup coconut oil, melted
pinch of salt (omit if your almonds were already roasted and salted)

Cheese”fake”:
2 cups nonfat plain Greek yogurt
1 can (14 oz) coconut cream (I get mine from Trader Joe’s)
2 tsp unflavored gelatin
juice of 2 lemons
2/3 cup agave nectar or honey
2 tsp vanilla extract
pinch of salt

Berry topping:
2 cups frozen mixed berries
1 Tbsp honey
1 Tbsp cornstarch

Directions:
1. Spray 8×8 baking pan and set aside.
2. Pull out your food processor, add to it the almonds and dates. Pulse until a fine meal results. Add salt if using and coconut oil and pulse until well combined. Press evenly and firmly into the bottom of your pan and refrigerate.
3. To make the cheese”fake” filling, combine the unflavored gelatin and lemon juice in a small bowl. Heat for 20-30 seconds in the microwave to heat mixture just enough to melt the gelatin. Set aside.
4. Add Greek yogurt and coconut cream to the food processor and pulse until combined. Add agave nectar, vanilla and salt and continue to process. With the machine running, pour in the gelatin mixture and let run for another 30 seconds.
5. Pour mixture over crust, spread evenly and refrigerate for two hours before adding berry topping.
6. For berry topping, combine frozen berries, honey and cornstarch in a small saucepan and simmer for 5-10 minutes, stirring occasionally until mixture thickens slightly.
7. Let mixture cool for a few minutes and pour over top set-up cheese”fake”. Refrigerate for two hours or freeze.
8. Cut, serve, enjoy! Store in refrigerator or freezer.

I had high hopes for this recipe, but it blew away my expectations. I will definitely be utilizing this one throughout the summer. Enjoy the long weekend everyone!

Not too long ago, I was forced to watch my gluten intake. It was a hard concept to grasp, as the stuff is in everything. Until you try cutting it from your diet, you don’t realize how many products actually contain the wheat protein. It’s not just bread, my friends. I can’t complain too much though. Since celiac disease and gluten intolerances have become more common, there are a plethora of substitute products. However, you know me, I’m not a prepackaged, processed food type of person anyway. Creating delicious, good-for-you foods in my own kitchen is what I do.

One of the resources I turned to in this time of wanting snacks and baked goods was my paleo peeps. Let me state that I am not paleo. Being a vegetarian doesn’t make that lifestyle very easy. These people are crossfit loving, hunter gatherer eating, caveman lifestyle living, hardcore-determined individuals. They also know how to make a damn good brownie out of nothing but fruit, nuts and other paleo-approved foods. After falling off the wagon on my recent trip to Florida, my stomach was feeling the effects of my reckless, gluten-eating self. So, once back home I knew I had to cut out the addicting stuff and get back on track.

I have found that it’s best if you fake your way into getting yourself back on a healthy eating plan. You need to trick yourself into thinking you are still indulging, when really you are feeding your body delicious and nutritious meals. Since I had gotten myself on a bread kick, I decided to bake the paleo banana bread recipe from PaleOMG. I give this girl credit, this recipe is awesome. This is actually the second time I have made this and it is so good. You will never know that you aren’t eating any flour! Nuts, bananas, eggs and a few other ingredients and BOOM, it’s like I’m still in vacation mode. I’m not even ashamed that I devoured the loaf in only a few days. It’s that good and good for you. Try it.

And, yes, it is paleo.

To laugh often and much;

To win the respect of intelligent people and the affection of children;

To earn the appreciation of honest critics and endure the betrayal of false friends;

To appreciate beauty, to find the best in others; To leave the world a bit better, whether by a healthy child, a garden patch, or a redeemed social condition;

To know even one life has breathed easier because you have lived. This is to have succeeded.

Put the Lime in the Coconut Sugar Cookies

Ingredients:
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened shredded coconut
2 Tablespoons of coconut flour
1 cup granulated sugar
1 ounces 1/3 less fat cream cheese, cut into pieces
1 Tablespoon grated lime zest
1/2 cup unsweetened apple sauce (mashed banana works too)
1/2 cup coconut oil, melted
1 large egg
1 Tablespoon milk (I used almond milk)
3 Tablespoon lime juice
1/2 cup pure cane organic sugar (large sugar crystals)
1-2 Tablespoons extra lime zest

Directions:
1. Preheat oven to 350F and line baking sheets with parchment paper. Combine the cane sugar and lime zest in a bowl and set aside.
2. Combine granulated sugar, cream cheese, applesauce and coconut oil and beat with electric mixture until well combined. Add lime zest, egg, lime juice and milk and mix well.
3. Combine flours, coconut, baking powder, baking soda and salt in a separate bowl. Gradually add dry ingredients to wet, stirring with a spoon to incorporate until all the dry ingredients are mixed in.
4. Scoop tablespoon size portions of dough and roll into balls. (if dough is too sticky to roll, refrigerate the dough for 15-30 minutes first) Roll the dough balls in the sugar/lime zest mixture and place on parchment paper-lined baking sheets.
5. Bake for 11-13 minutes, until cookies are set. Let cool and enjoy!

God will not give you more than you can handle. So, remember that He believes you are strong enough to deal with whatever you are going through and it’s within this process you will discover your strength.

So maybe you aren’t where you thought you would be in life, but it’s through all these experiences that you will become the person you need to be in order to succeed in the job you want, be a great wife/husband and a loving mother/father. Things will happen in your life when you are ready for them.

A man’s heart deviseth his way: but the Lord directeth his steps. – Proverbs 16:9

Throughout my past experiences and the healing process I have had to go through, I have encountered a number of enlightening moments; one of them being this morning. After a fun night out with friends, discussing future plans, new careers that are starting and moves that are happening, I woke up with a freeing feeling that evoked such a feeling of happiness that I began to tear up as I completed my morning run. I suddenly realized that I am finally living my life….for me. This, right here, right now, this is real life and we only get one. I can easily let myself sit and wallow in years wasted, regrets, etc., but at the end of the day it doesn’t do anything except continue to hold me back from living the life I have imagined.

So, I encourage you, as Henry David Thoreau aptly put it: “Go in the direction of your dreams, live the life you have imagined.” Things may be rough right now and the light at the end of the tunnel may not be shining brightly, but embrace the hardship of the climb and know that the view from the top will be beautiful.

So, now that I’ve (for lack of a better term) beat a dead horse by reiterating this message in my past couple of posts, let’s celebrate new beginnings and life with chocolate. You may have gathered this by now, but I am a sucker for chocolate. One stipulation though, it must be dark. Don’t try coming at me with the milk variety, it just won’t do and don’t even get me started on white chocolate, which shouldn’t even be allowed to bear the name “chocolate”. Impostor.

So, when I’m craving something a little indulgent, one of my favorite desserts is flourless chocolate cake. It’s rich, fudge-like consistency is the perfect end to any dinner or the perfect afternoon companion to a cup of coffee. Most of the time when making flourless chocolate cakes, a springform pan is used. Since I currently don’t own one, I decided to create my love for this dessert into a brownie bar instead. The result was exactly what I needed. Topping these with fresh berries or a raspberry glaze is my favorite way to enjoy this dessert, but it is more than capable of standing alone in the spotlight too.

Flourless Chocolate Brownie Bars with Chocolate Ganache

Ingredients:

• 6 oz semisweet chocolate chips
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup sugar
• 3 large eggs
• 1/2 cup cocoa
• 1/4 teaspoon salt
• 1 teaspoon vanilla

For Ganache:

• 2 oz semisweet chocolate chips
• 1 1/2 teaspoon almond milk
• 1/8 teaspoon vanilla

Directions:

1. Preheat oven to 350F. Line an 8×8 brownie pan with parchment paper, excess hanging slightly over the side of pan (this will allow you to lift the brownies from the pan when ready to cut) and set aside.

2. Melt chocolate and butter in a small saucepan over medium low heat and stir until smooth. Add sugar and reduce heat to low, stirring until all sugar is dissolved.

3. Remove from heat and allow to cool slightly for a couple minutes. While whisking mixture, add eggs one at a time, making sure to incorporate each one entirely. Whisk quickly as you do not want the eggs to curdle from the hot mixture. Whisk in vanilla until a smooth batter forms. Sift in cocoa and salt to avoid clumping and whisk to completely incorporate.

4. Pour batter into prepared brownie pan and spread evenly. Bake in preheated oven for about 25 minutes, until the center of the cake is just firm to the touch.

5. In the same saucepan you used for the batter, heat chocolate and milk, stirring until smooth. Stir in vanilla. Pour the glaze over the brownies and spread evenly. Top with berries, let cool and enjoy.

Since last week we spoke about losing something in order to set yourself free, I’d like to continue down that path. Today is all about embracing the stillness. Throughout our lives and the trials and tribulations we will encounter, we are bound to be thrown off course. Let us take the lessons of enjoying the detours and keeping our plans in sand and really focus on letting ourselves lose control. The thing you have to remember is that chances are whatever you are going through, someone else has faced it too – and survived. We are all going to fall in life, so let yourself fall with awareness and acceptance.

We often practice this very thing in yoga. We go into a pose with awareness of our strength and ability. We push and accept where we are. Let us do the same in our lives. Figure out where you are and hang out with it. Embrace it. Be still. It’s when we sit with this stillness that we really are able to listen. Maybe your life is shattering around you, maybe it feels like your world is ending, maybe you feel lost in the chaos of life – be still and listen. For someone who always wants to feel in control of my life, this concept is hard for me. Chances are though, there’s a reason things are unsettled right now. Your attention is being called for and until we relinquish control and put everything in His hands we’ll continue to remain unsettled.  He has a plan and purpose for you. Let us find comfort in this, rather than fight for control. Get out of your head and listen to what that plan is. It’ll be made clear when you are ready.

No. Stop.

We all have struggles and I don’t want to take away from whatever you are dealing with, but take a moment to really look around you and see the big picture. None of those life triggers that send you into a negativity spiral define who you are as a person. Not one. Yes, all the situations above and any others you want to add to the list suck, but they are not a reflection of you. So, your relationship ended and your heart is broken, but take a look at the situation again. Do you really want to be with someone who could hurt you like that? Chances are if they are capable of doing it once, they are capable of doing it again. The fact that a person treated you so poorly is not a reflection of your self worth, it’s a reflection of their character and likely unresolved issues they have.

So, you lost your job or you haven’t found love. The dates you have gone on, the jobs you have had aren’t the ones for you. Most likely if you were to try and force one of them, it wouldn’t work out and you shouldn’t settle anyway. When the time is right, the right one will come along. The more you stress about it and the more negativity you send out into the universe, the more you close yourself off from good coming into your life. “What we think, we become.”

Negativity breeds negativity and when you head down that spiral it’s hard to see a silver lining. If we continue to let our struggles consume us in life we won’t go anywhere. Yesterday in church, the pastor related the movie 127 hours (I recommend it if you haven’t ever seen it) to the struggles and trials we are faced with in our lives. The movie is based on the story of mountain climber, Aron Ralston, who ends up getting trapped by a boulder and has to amputate his own arm to free himself and save his life. What boulder is holding you back? Addiction, stress, money, self-hate, your career? What thing could you let go of in your life to set yourself free, to move forward, to let God in and to find peace? Life may seem tough right now as we all deal with one struggle or another, but don’t let it bring death to the spirit inside you.

Lose something to save yourself. 

Source: Elephant Journal

I missed the “Sunday Mornings with Tracey” post today, so instead I bring you cookies. Grab a glass of almond milk and pull up a seat, friend!

Since cutting most gluten from my diet, I’ve been playing around with gluten-free baking. Mostly, I’ve had a lot of not-so-blog-worthy results. Gluten-free flours can be a tricky thing. Many times, I’m also trying to make substitutions to make the baked goods relatively healthy as well (not a surprise to most), which has led to many flops and recipe fails.

Well, 23rd time is the charm because these turned out quite well!

Gluten-Free Chocolate Chip Cookies

Ingredients:

1 cup almond meal

1 cup gluten-free all-purpose flour

2 Tbsp coconut flour

1/2 tsp baking soda

1/4 tsp sea salt

6 Tbsp butter, melted (I used Earth balance vegan margarine. You could also try substituting apple sauce for a healthier twist, but I can’t guarantee results)

1/4 cup honey

2 tsp vanilla extract

1 egg

chocolate chips

Instructions:

1. Preheat oven to 350F and line a baking sheet with parchment paper.

2. Combine almond flour, gf flour, coconut flour, baking soda and salt in a large mixing bowl and set aside.

3. In a small mixing bowl, whisk together melted butter, honey, vanilla and egg until fully combined.

4. Create a well in the center of your dry ingredients. Add the wet ingredients to the dry and stir until a dough forms and all flour is incorporated. Fold in your chocolate chips.

5. Scoop dough into rounds on your cookie sheet. Flatten with the palm of your hand.

6. Bake for 10-12 minutes, or until edges begin to brown slightly. Remove and let cool for 10 minutes. I may have burned my mouth trying to immediately inhale one, but it was totally worth it.

Store cookies in an air tight container or freezer.