Recipe Night

Today is a late post for one very fun and yummy reason. We went to a recipe night hosted by our Maximized Living clinic, Summit Family Chiropractic. They host this event once a year and it is an evening to try out new grain free, sugar free, healthy recipes. As an added bonus they are also ridiculously delicious recipes too. I am going to share three recipes with you tonight. First the recipe I made for the event, Taco Pie and then my two favorites for the evening. 

Taco Pie

Crust Ingredients:
-2 cup almond flour
-1 tsp salt
-3 tsp chili powder
-1 tsp baking powder
-8 oz cheddar cheese (I used organic)
-1 egg (again for us organic.)

Crust Preparation:
*Combine all dry ingredients including grated cheese in a med bowl. In a small bowl whisk egg, then add it to the dry ingredients. Knead the mixture by hand to evenly distribute all ingredients. The "dough" will form a ball. Push dough down in a pie pan. Bake at 375 degrees for 10 minutes. Turn off oven and let crust rest for additional 10 minutes, (unless you like a softer consistency for the crust then remove immediately after the first 10 minutes.)

Filling Ingredients:
-1 lb ground beef (once again organic grass fed)
-2 Tbsp chili powder
-1 tsp salt
-2 tsp cumin
-1/2 tsp onion powder
-1/2 tsp garlic powder
-2 tsp oregano
-1/2 tsp cayenne pepper (optional)
-1/2 cup water (I used organic chicken broth)
-3 Tbsp salsa (optional)

Filling Directions:
*Brown ground beef then add spices, broth/water and salsa if desired. Cook for additional 5 minutes. Pour over prepared crust top with shredded cheese and bake at 350 for 10-15 minutes. 

Toppings:
-Salsa
-Avocado
-Olives
-Shredded Spinach
-Hot Sauce
-Sour Cream
-Cilantro
-Black Beans

Here is my Taco "Pie" post oven but before toppings. It was still too hot.

Recipe number 2--"Mac" and Cheese

Ingredients:
-1/4 cup butter (organic)
3 Tbsp Cream Cheese (organic)
1/4 cup Chicken broth (organic)
1 cup Cheddar Cheese- shredded (yup, organic)
Salt and pepper to taste
Additional cheese for topping
2 jars of Heart of Palm

Directions:
*In a sauce pan, melt butter over medium heat. Stir in cream cheese and broth until completely combined and smooth. Reduce heat slightly and add cheese, stirring until melted. Add salt and pepper to taste. Remove from heat.

Instead of traditional macaroni noodles, cut 2 jars of heart of palm into discs or moon shapes by cutting the cylinder in half lengthways then into slices. Boil in water for 5-7 minutes. Drain well and add cheese sauce. Put into baking dish and top with cheese. Bake at 350 degrees until bubbly. 

I would have taken a picture but this dish was a crowd favorite and there was not a morsel left to photograph.

Finally the Decadent Chocolate Cake

Decadent Chocolate Cake

(makes 1 – 9 inch cake)

Ingredients:
1-15 ounce can of unseasoned black beans
5 large organic eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR extra virgin coconut oil
3/4 cup xyliol plus 1/2 teaspoon liquid pure stevia extract
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon filtered water

Preparation:
Preheat oven to 350 degrees.  grease a 9″ cake pan with coconut oil or  a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan (put a couple drops of oil so that is doesn’t curl, then grease the top of the parchment lightly.
Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. Make sure there are no chunks.  Mix together cocoa powder, baking soda, and baking powder in a small bowl. In a larger bowl, beat butter with xylitol until light and fluffy. Add the remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water  and beat the batter on high for one minute or until smooth. Scrape batter into pan and smooth the top.
Bake for 350 degrees for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover with an overturned bowl.  (Frost immediately before serving)

Super Chocolaty Frosting
 
Ingredients:
1/2 cup (1 stick) unsalted organic butter
1/4 cup xylitol, pulverized into powder
5-6 tablespoons unsweetened cocoa powder
2 tablespoons coconut milk
1 teaspoon pure vanilla extract
Pinch of sea salt
Pure stevia extract, to taste
Optional addition for a glossy finish:
1 fresh organic egg yolk
Preparation:
Cream the butter in a small bowl until fluffy. Powder xylitol in a coffee grinder or for a minute or two, until extremely fine in texture (will look like powdered sugar). Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (do this slowly so that it doesn’t explode), vanilla, and sea salt. Beat in the coconut milk and egg yolk. Add stevia, and keep tasting and adjust sweetness to your liking.

This cake was amazing. 

I hope you enjoy these three new recipes. 

Many blessings to you this very late night--Kate