Sugarless Chocolate Coconut Hash

Sugarless chocolate coconut hash

Sugarless chocolate coconut hash

I wanted to do a stevia-sweetened dessert for Pesach. The Bean was being a whiner and the Sprout was all about adding to the vocal cacophony – so I whipped together this delicious bit of chocolate and coconut products and it turned out great. I used three squares of unsweetened baking chocolate. No, it wasn’t organic or free trade (it was a madhouse and I was reduced to using what was on hand in my cupboards). Add one tablespoon organic liquid Stevia and two tablespoons of coconut oil. Melt together on low heat in a sauce pan, stirring frequently. Once you have fully melted the ingredients, dump one cup of shredded unsweetened organic coconut in the pan. Fully incorporate. I spread the mixture out on a sheet of wax paper and refrigerated till cold.

Seder Hash

Seder Hash


After being refrigerated it was easy to break into small pieces. This treat is SO easy and an incredibly decadent treat….

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Guilt-Free Tropical Popcorn

Double Coconut Corn

Double Coconut Corn


My oldest and I were in the mood for a ‘zert tonight (That’s Bean-speak for dessert) and I, of course, want to avoid refined sugar….what to do? What to do? Enter Coconut-corn!

3 Heaping Tbls Coconut Oil
1/4 Cup Organic Popcorn Kernels
1/4 Cup Xyla
1/4 Organic Unsweetened Shredded Coconut
2 tsp Sea Salt

In A large pot with a lid heat the oil on medium. Add popcorn kernels – cook till popped, shaking the pot regularly as to not burn the popcorn. Once the corn is popped remove pot from stove and add remaining ingredients. Stir well.

This is a lightly sweet kettle-corn-like dessert with tropical notes from the shredded coconut and the oil. Super yummy!

Wheat-free Eggplant Parmigiana – the kind that’s supposed to induce labor…

Wheat-Free Eggplant Parmigiana

Wheat-Free Eggplant Parmigiana


So everyone has an old wive’s tale about how to naturally induce labor. In the middle of my 39th week of pregnancy I am not above non invasive attempts to start things along by eating inordinate amounts of fresh pineapples or watching the whole Series 0ne of Downton Abbey while walking on my treadmill. Enter the Scalini’s Eggplant Parmigiana….
Scalini’s is an Italian restaurant in Georgia who’s claim to fame is an eggplant parmigiana dish they say will get labor going within 48 hours of eating. If you can’t make it physically to their restaurant they are awesome enough to post a copy of their recipe on their website. Here is their original recipe.
Because I thought their original recipe was just too much for my household, I cut it roughly in half. I also made some revisions to the ingredients to make the parmigiana wheat-free as well as choosing organic products and produce.

Scalini’s Marinara Sauce (REVISED)
1 Tbs Chopped Garlic
3 Tbs Olive Oil
1 32 oz can of Crushed Tomatoes
1 Large Yellow Onion – chopped fine
1c Fresh Italian Parsley – chopped
1 tsp Oregano
1 tsp Crushed Red Pepper Flakes
1c Fresh Basil – chopped
Pinch of Rosemary
Pinch of Ground Thyme
1 tsp Sea Salt
1 tsp Black Pepper

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Saute onions and garlic in olive oil for about 10 minutes.
Add remaining ingredients except the crushed tomatoes. Saute for another 10 minutes. Add tomatoes and allow to simmer for an hour.

Best marinara EVER!

Best marinara EVER!

Scalini’s Eggplant Parmigiana Recipe (REVISED)

1 Large Eggplant
1c Brown Rice Flour
2c Almond flour
1/4c “Italian Seasoning”
1/2c Romano Cheese
1/2c Parmesan Cheese
12oz Mozzarella – shredded
1c Ricotta Cheese
Marinara from previous recipe
Olive oil

Wash eggplant and slice into 1/4 inch slices. Lay out on paper towels and allow to dry out for at least an hour. Mix Italian Seasoning with almond flour. Heat olive oil in skillet. Coat slices of eggplant in rice flour, dip in egg and then coat with almond flour mixture. Fry in skillet until each side is golden brown. In a baking dish layer eggplant, cheeses and marinara until about a quarter inch from the top of pan. I had some seasoned almond flour left over so I sprinkled that on top of eggplant slices as well. Top the parmigiana off with remaining mozzarella. Bake covered at 375 for 30 minutes. Remove cover and bake for another 10 minutes.

I ate this eggplant parmigiana over 45 hours ago – No sign of labor yet. However, The parmigiana is incredibly delicious and the marinara is perhaps the best sauce I’ve ever had. I may not have had my baby but I was one very satisfied pregnant lady. Nom Nom.

Grain Free, Sugar Free Chocolate Brownies

A little bit of grain-free heaven

A little bit of grain-free heaven


Here’s a recipe for my grain-free, sugar-free brownies. These goodies are seriously fabulous! When eaten warm they are gooey like regular brownies. But if you chill these “brownies” they are almost like eating chocolate cheesecake in their consistency.
Ingredients:
3 eggs
1 Can Coconut Milk (Full Fat)
1 Cup Coconut Oil
2 Cups Almond Flour
1 Tsp Baking Soda
1/2 Tsp Salt
6 Droppers Liquid Stevia
1/3 Cup Unsweetened Cocoa
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PREHEAT OVEN TO 350

Directions:
1.) Melt the coconut oil
2.) Mix the cocoa into the melted oil till the cocoa has melted thoroughly into the oil
3.) Add the stevia to the chocolate/oil mixture
4.) In a different bowl combine coconut milk and eggs – mix well
primalbrownies3rm

5.) Combine coconut milk mixture with cocoa mixture
6.) In ANOTHER bowl mix the salt and baking soda with the almond flour
7.) Combine wet ingredients with dry ingredients


8.) Grease an 8×8 pan with coconut oil & pour in “brownie” batter
9.) Bake at 350 for 45 minutes
10.) EAT!!!!