Gluten Free Peppermint Snow Cookies

‘Tis the season, my friends!

I know, I know. It’s not technically Christmas season yet but with Denver’s Union Station halls decked, Breckenridge covered in a magical “blanket” of snow (okay, so five feet of snow is more than a blanket), and bows and ornaments on full display, it is most definitely the holiday season.

In my home, the eggnog is cold, the Christmas tunes are on, and the decor is up. I just can’t help it! Christmas is so magical to me and I want to experience all the joy and cheer for as long as I can.

Fortunately for me, that includes baking! I have so many recipes coming this year like double chocolate hot cocoa cookies, s’mores cookies, and lots of cozy + savory dishes but I wanted to start it out with something simple and wonderful.

These cookies are a slight adaptation from my almond shortbread cookies, but with the holiday favorite, peppermint, and a fresh twinkle of coconut “snow” and made perfectly fluffy.

These are super simple to whip up and a perfect pairing with a warm cup of coffee. I can’t wait for you to try them!

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Gluten Free Peppermint Snow Cookies

2 pastured eggs
1/3 c pure maple syrup
2 T ghee or grass-fed butter, softened
1 tsp peppermint extract
2.5 c blanched almond flour
1/4 c + 2 T of unsweetened shredded coconut
1/4 tsp baking soda
pinch of sea salt

Preheat oven to 350 degrees and line baking sheet with parchment paper. In a stand up mixer, combine eggs, syrup, butter, and peppermint extract and mix until fully incorporated and frothy. Add in dry almond flour, 1/4 c shredded coconut, baking soda, and salt. Form dough into ping pong size balls, flatten slightly, and sprinkle on remaining coconut. Bake at 350 for 13-15 minutes or until outer edges are golden brown. Cool on a wire rack and serve!


If you make these, make sure to tag on social media so I can see how you celebrate the season.

InstantPot Chicken Green Chili

It’s fall, y’all! Okay, it’s actually 80 degrees today but next week the high is in the mid-40s with snow forecasted but if that ain’t Colorado for ya, I don’t know what is. Few things kick off the season better than Broncos football, cool evenings, and green chili. This is a meal I grew up with and is a family tradition to make in mass amounts at the end of each farmer’s market season. You could say that green chili is part of my family’s legacy (#toofar?) so I take it really seriously so when the craving struck, I knew I needed an easy and quick way to make it. Hello, InstantPot! I just threw everything in, set it to cook, then ate approximately one million Siete chips while I waited. You can watch the step-by-step recipe on my “Recipes” highlight on Instagram or save this for later. Either way, you’ll love it!

I should warn you of two things though:

  1. This is spicy. Heat runs through my blood, I cannot help it. If you want to mitigate the heat, use a mild green chili sauce and plain diced tomatoes.

  2. This feeds enough to cover your entire church potluck (remember those?) and then some so plan on having it for leftovers!


Okay, let’s get to the recipe!

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InstantPot Chicken Green Chili

Ingredients
1/2 white onion, diced
4 garlic cloves, minced
1 T ghee
12 oz chicken bone broth (I used Bonafide Provisions)
28 oz can of fire roasted tomatoes
16 oz jar of green chili sauce (I use 505 Southwestern)
1 can of coconut milk
1.5 - 2 lb chicken breasts
2 T arrowroot starch
2 T filtered water
1/2 tsp sea salt
2 tsp cumin
1 tsp paprika

Set InstantPot on low saute and cook onion and garlic in ghee until fragrant. Add in broth, tomatoes, green chili sauce, coconut milk, and chicken. Seal vent and set on high pressure for 12 minutes. Once it’s through the cycle, quick release pressure, remove chicken and shred, setting InstantPot to “Keep Warm”. In small bowl, whisk arrowroot starch and water to form a slurry. Add chicken back into the InstantPot along with arrowroot starch and spices and stir to combine. Allow to sit until slightly thickened and then serve!


I hope you enjoy! If you make it, tag me on Instagram! I’d love to see!

xo,

Cam


Pin for later!

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Grain Free Cinnamon "Nachos"

One of my favorite things to do is take an old favorite and create it in a new healthy(ier) way! These "nachos" were a staple in my college years and I loved serving them at parties (because they're SO easy!), so I was so excited when I recreated them and they tasted even better than before!

I almost feel silly sharing this recipe because it's so simple, but if you're looking for a quick treat for your kiddos or the next party you host, this is it. It's guaranteed to be a fan favorite and can be topped with a million different combinations to be the perfect dessert!

These chips take a sweet flavor, but you can use the cooking method to make heavy duty guacamole dipping chips that won't crumble like most gluten/grain free chips. Seriously, this is a win all around!

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Grain Free Cinnamon Nachos

Ingredients
1 pack of Siete Almond Flour Tortillas
1/2 c coconut oil
1/4 c coconut sugar
1 tsp ground cinnamon
1/2 c Enjoy Life chocolate chips
1 tsp ghee or grass-fed butter
1 c diced strawberries

In a large cast iron skillet, heat coconut oil over medium-high heat. Stack the tortillas and cut sections of 8 (like you would a pie!). When the oil is hot, place tortilla slices in a single layer and allow them to crisp for about 30 seconds. Use tongs to let oil drip off then place in a large gallon size bag. Repeat this step until all tortilla slices are cooked. Add coconut sugar and cinnamon to bag, seal, and gently shake until all chips are covered in the coconut sugar. 

In a small bowl, add chocolate chips and ghee and melt in the microwave using increments of 15 seconds until fully melted.

To serve, top chips with strawberries and drizzle with melted chocolate. Serve warm. 
 


If you make these, tag me on Facebook or Instagram! Enjoy!

xo,

Cameo