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Garlic Butter Sauce

I had to have garlic butter sauce with my pizza. This was pretty easy and tasted great.

Ingredients

1/2 stick of unsalted butter
1 tbsp liquid coconut oil (refined)
2 tbsp grated parmesan
1 tsp garlic powder
1/2 tsp garlic salt

Directions

Melt the butter and parmesan in the microwave for 30 seconds (assuming it came straight from the refrigerator). You don’t want the butter to be completely melted. Just soft enough that it can be whipped. Once it’s softened, pour into another bowl so that it doesn’t continue to melt. Add the coconut oil, garlic powder and garlic salt and stir together until the final result is creamy.

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Pizza Crust

I’m a pizza addict. Since I’ve changed my diet, my biggest craving has been pizza. I’ve had a hard time with a log of the paleo crusts because they’re either too brittle, too dense, or they have a strong flavor that overpowers the pizza flavor. Until tonight! I took an existing pizza crust recipe (from offline) and modified it pretty heavily to come up with the final result. It’s just the right about of crunch while still giving the consistency of bread. It was perfect.

Ingredients

1 cup arrowroot powder
1/3 tsp salt
1/3 cup coconut flour
1 tsp garlic powder
1/4 cup grated parmesan cheese
1 tsp baking soda
1 tbsp apple cider vinegar
1 egg
1/4 cup coconut oil
1/2 stick of unsalted butter
1/3 cup water

Directions

Preheat the oven to 450. I put the pizza stone in the oven while it was preheating. Mix all of the ingredients together. I just used my hands. It’ll be really sticky at first, but eventually it’ll turn into a pretty fluffy dough. On a sheet of parchment paper, press the dough out into a round pizza. Place the parchment paper and crush onto the pizza stone and bake for 10 minutes. Take the stone out and pick up the parchment paper to flip the crust over back onto the stone and put it back in the over for another 2-3 minutes. Then take the stone out, put your toppings on and place back in the oven to cook until your toppings are to your satisfaction.

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Cocktail Sauce

My father-in-law went on a fishing trip recently and came back with a LOT of fish. My wife was dying to have some cocktail sauce to eat with it, so I took the recipe here and doctored it up. My father-in-law declared it’s better than his favorite store-bought sauce.

Ingredients

1 cup Trader Joes organic ketchup
1 tsp of tabasco sauce
1.5 tsp coconut amino acid
2 tsp lemon juice
2.5 tbsp horseradish
1 tbsp xylitol

Directions

Put all of the ingredients in a blender and blend it up. I don’t like chunks or horseradish so I blended for 2-3 minutes.

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BBQ Sauce

I recently had a home-made BBQ sauce that was delicious. The best thing about it was that it’s simple to make, so I set out to find a way to make it “approved”. So far we’ve used this sauce to make BBQ meatballs, quinoa sloppy joes, and BBQ chicken and none of them disappointed!

Ingredients

1 cup of ketchup
2 tbsp xylitol
1 tsp coconut amino acids
1 tsp Badia Jerk Seasoning
1 tsp Badia Holy Smoke
1 tsp apple cider vinegar
1/2 tsp black pepper
1/4 tsp ground mustard
1 tbsp prepared mustard

Directions

Whisk all ingredients together in a stove-ready pot. Simmer on medium for 5 minutes while stirring constantly. The longer the sauce simmers, the thicker it will get.

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Oatmeal Chocolate Chip Cookies

I’m the kind of guy that likes to get a cookie out of a cookie jar for a snack. I tried a dozen different recipes to come up with an edible cookie and failed with all but the last one. I found the recipe for a vegan, gluten free chocolate chip cookie here and modified it to fit my diet.

Ingredients

1 cup of old fashioned oats
1 cup of oat flour
1/2 tsp of baking powder
1/2 tsp of baking soda
1/4 tsp salt
1 cup of xylitol
6 tbsp solid coconut oil
2 eggs
1 tsp maple flavoring
1 tsp vanilla flavoring
3/4 cup of approved chocolate chips

Directions

Preheat the oven to 350. Line a cookie sheet with parchment paper.
Mix all of the dry ingredients together and then add in the eggs, flavorings, and coconut oil and mix with a hand mixer.

Spoon out the dough and line them on the parchment paper. I put about 2 inches between each cookie (the dough does melt some) so that they don’t run together.

Put the cookies in the oven for about 12 minutes.

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Berries and Cream Ice Cream

Berries and Cream

This is probably the easiest ice cream I’ve made so far. Just throw everything in the food processor and then throw it in the ice cream maker. It’s also my favorite when it comes to flavor. It reminds me of eating cheesecake with berries. So good! And the best part, there’s no added sugar!

For all of my ice creams, I use a small ice cream maker that can be found on Amazon here. You’ll need to put the empty ice cream container in the freezer 15 hours before you make the ice cream so it’s good an frozen. I like ice cream so much that when I finish one batch, I clean the container out and put it back in the freezer so it’s ready for the next batch!

Ingredients

2 cups cashew milk
8 ounces cream cheese
1 tbsp butter
1 cup xylitol
1 tbsp vanilla extract
6 frozen strawberries
1/4 cup frozen blueberries

Directions

Put all of the ingredients in a food processor and blend on high for 4 minutes or until all of the berries have been sufficiently mulched up.

Once mixed, add the mixture to the ice cream maker and churn for 30 minutes.

After ice cream is formed, you can eat immediately, or if you prefer a firmer ice cream, you can put it in the freezer for a couple of hours.

About 200 calories per .5 cup
Makes 1 1/2 quarts

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Mint Chocolate Chip Ice Cream

Growing up, my favorite ice cream flavor was mint chocolate chip. I remember going to a restaurant in Kernersville called “Bill and Leah’s” and after I had my hot dog, I wanted to get a scoop of mint chocolate chip ice cream. This recipe turned out to be great and now I can still have great mint chocolate chip on this diet!

For all of my ice creams, I use a small ice cream maker that can be found on Amazon here. You’ll need to put the empty ice cream container in the freezer 15 hours before you make the ice cream so it’s good an frozen. I like ice cream so much that when I finish one batch, I clean the container out and put it back in the freezer so it’s ready for the next batch!

Ingredients

2 1/4 cups Cashew Milk
8 ounces cream cheese
1 cup xylitol
1 tsp vanilla extract
1 tbsp butter
6-7 drops peppermint extract
2 egg yolks

Directions

Whisk together all of the ingredients, except the egg yolks, over low heat until everything is melted together. Once melted, turn the burner off.

Break the egg yolks and slowly pour in little bits at a time into the melted mixture while the it is still hot making sure to whisk vigorously.

Take the mix and put it in the refrigerator to chill.

Add 1/2 cup approved chocolate chips before putting in the ice cream maker.

About 200 calories per .5 cup
Makes 1 quart

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Butter Pecan Ice Cream

My wife’s favorite ice cream is butter pecan, so I set out to find a recipe to make her favorite flavor. The result ended up being a rich ice cream that we all enjoyed.

For all of my ice creams, I use a small ice cream maker that can be found on Amazon here. You’ll need to put the empty ice cream container in the freezer 15 hours before you make the ice cream so it’s good an frozen. I like ice cream so much that when I finish one batch, I clean the container out and put it back in the freezer so it’s ready for the next batch!

Ingredients

2 1/4 cups Cashew Milk
8 ounces cream cheese
2 tbsp butter
1 cup xylitol
1 tbsp vanilla extract
1/2 tbsp maple extract
2 egg yolks
1/3 cup chopped pecans

Directions

Start the process by melting the cream cheese, butter, xylitol, cashew milk, vanilla and maple on the stove on low heat until everything is smooth. Cream cheese sometimes doesn’t melt all the way and you may still see some small chunks, but that’s OK. Once it’s all melted together, take the mixture off of the stove.

Break the egg yolks in a cup and then slowly pour them into the melted mixture a little bit at a time while whisking thoroughly.

After everything is mixed, chill the mixture in the refrigerator for a couple of hours before adding it to the ice cream maker.

Once cooled, add the mixture to the ice cream maker and churn for 30 minutes. As the ice cream starts to form, add in the pecans and let the maker mix them in for you.

After ice cream is formed, you can eat immediately, or if you prefer a firmer ice cream, you can put it in the freezer for a couple of hours.

About 230 calories per .5 cup
Makes 1 quart

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PB2 Cream Cheese Ice Cream

This is my favorite so far. It’s a creamy, peanut butter ice cream with chunks of cream cheese scattered in it. I used the recipe found here for my original inspiration, but changed it up a bit to make it approved for my diet. The result was delicious!

For all of my ice creams, I use a small ice cream maker that can be found on Amazon here. You’ll need to put the empty ice cream container in the freezer 15 hours before you make the ice cream so it’s good an frozen. I like ice cream so much that when I finish one batch, I clean the container out and put it back in the freezer so it’s ready for the next batch!

Ingredients

2 1/2 cups unsweetened cashew milk
8 ounces cream cheese, softened
3/4 cups xylitol
1/4 cup PB2
1 tsp vanilla

Directions

Put all of the ingredients in a bowl and use a mixer to mix it all together. Once everything is mixed, take your ice cream container out of the freezer and pour the mixture in. Turn the ice cream maker on and let it churn for about 30 minutes. If you don’t mind it being soft, you can eat it right out of the container. If you want it to firm up a bit, I recommend putting the ice cream in a new container (we use empty Oikos Triple Zero containers) and putting it in the freezer for a couple of hours.

* I also recommend adding some approved chocolate chips for some extra flavor.

About 230 calories per 1/2 cup
Makes 1 quart