ROTW: Paleo Honey-Almond Cookies

Happy Wednesday, everyone! This week’s recipe is, admittedly, a bit of a late post. I actually made these cookies a couple weeks ago and am just now posting about it. Amazing how having so much free time can be such a distraction 🙂

Anyway, I decided to make these cookies for my fully-Paleo brother, who has admirably lived by the ways of the hunter-gatherer for a few weeks now. They are SUPER yummy, not too sweet, and the perfect way to satisfy a carb-y craving without the Insulin Police speeding over. Without further ado, here’s the recipe!

PALEO HONEY-ALMOND COOKIES (w/vegan version!)

Adapted from Civilized Caveman Cooking

Prep Time: 10 minutes

Cook Time: 20ish minutes

Yield: 12 Cookies

Diet Compliance: Paleo, gluten-free, vegetarian, vegan (if you tolerate honey, sub coconut oil for butter on the glaze, and use flax eggs)

Difficulty: Easy

Ingredients

So simple, a caveman can do it!
So simple, a caveman can do it!

Cookies

  • 2 and 3/4 cups almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ cup olive oil (can sub for coconut oil; I didn’t have any at the time)
  • 1 tablespoon raw honey, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons flaxseed + 4 tablespoons warm water (for vegan eggs) or 2 actual eggs

Cinnamon Glaze

  • 2 tablespoons raw honey, melted
  • 1 tablespoon melted butter or ghee (or coconut oil for vegan version)
  • 1 tablespoon cinnamon
  • slivered almonds (to top cookies after glazing)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Combine the almond flour, baking powder, and cinnamon in a mixing bowl and stir well.

3. Add your oil, honey, vanilla extract, and “Veggs” (or eggs) and mix into a soft dough.

4. Roll dough into 1-inch diameter balls and flatten out slightly; place on parchment-lined cookie sheet.

photo 3

5. Place in the oven and bake for 9 minutes.

6. With cookies in the oven, combine your honey, butter (or oil), and cinnamon for your glaze in a small bowl and mix well.

7. At the 9 minute mark, pull your cookies out of the oven, and using a basting brush, brush your glaze on all of your cookies.

8. Sprinkle pinches of slivered almonds on top of each glazed cookie.

9. Place your cookies back in the oven and bake for 9-11 minutes or until done.

10. Remove from the oven and cool for one minute, then transfer to paper towels.

11. Serve immediately or place in an airtight container. Cookies should last for up to 4 days.

Warning: These cookies will disappear in seconds!
Warning: These cookies will disappear in seconds!

As promised, here is the nutritional information for these cookies. Please remember that the saturated fat and fiber contents are not listed. Also, this amount is for the vegan version; with actual eggs, it will be slightly more caloric. But, it’s always nice to at least know the calories, fat, carbs, and protein per serving!

NutritionLabel

As work-time draws closer, I’m looking forward to designing and cooking up more recipes for everyone. And while I love summer, I’m REALLY looking forward to fall – stews, roasts, pies, oh my! Nonetheless, stay tuned for more summer recipes and have a great rest of the week!

Thought of the Day: Try to take your time more often. Life may be short, but it’s just as bad to move too fast as it is to move too slow.

Life After Travel and ROTW: Rainbow Curry

As I stepped into the crisp and bustling night air of Los Angeles nearly two weeks ago, I couldn’t help but look around and drink in my surroundings. I saw the familiar panorama of buildings, all built no earlier than the 20th century. I saw signs in one language, one that is as familiar as my own reflection. I was face-to-face with my stepdad (who kindly picked us up from the airport), whom I hadn’t seen in 12 days. It felt like it had been months. Indeed, it was a moment that I took to register the fact that I am no longer in Italy. I can’t even believe it.

There is something about an amazing trip that is eternal, and I’m not just talking about the pictures. It is the heightened sense that you get for the world and the beauty that other places have – whether through the nature, people, food, or traditions. This stays with you forever. Often times, you end up appreciating your own home more, or in ways you didn’t before. This is a little more fleeting, but still important. Unfortunately, these trips are not without their rites of passage, and every great trip seems to end with a few days of bittersweet reminiscence. I won’t use the term “depression”, because you can’t go on a bike tour through a gorgeous country while surrounded by indulgence on every side and be “depressed”, but it’s easy to confuse the two feelings. Combine leaving Italy with a stressful going-home experience (on top of normal jet lag), and you’re looking at a solid day or 2 of this feeling…maybe a couple weeks.

I guess the point of this entry is to show that if you are currently feeling melancholy after an amazing vacation, you’re not alone. But I’m here to tell you that this too shall pass, and as long as you keep yourself occupied now that you’re back, you will feel better in no time! One of the biggest tips I have in addition to keeping busy is sharing stories of your trip with others. I know it seems counterintuitive, but sharing with others will make increase the longevity of the trip, make others happy, and give you good feelings. Finally, even if it’s super far away, start planning your next trip or special outing! No matter what, there is always more to do, always new places to explore.

To be honest, I am JUST now getting out of this feeling and starting to really appreciate the home I have. Yes, I know you’re probably thinking that I’m crazy for not initially being stoked on coming back to Laguna Beach, but rest assured that do I appreciate it – I simply enjoyed my trip a little too much 🙂

Though I am focused on being back in the comfort of home, I decided to be adventurous with a new recipe today. Unlike last week’s, it is largely of my own design. Granted, I looked around tirelessly for a curry recipe that encompassed all the ingredients I had on hand, and this recipe borrows from them all in some way. It turned out to be a yummy, but very mild curry. Spice aficionados, my apologies for getting your hopes up! Here it is:

Haley’s Rainbow Curry

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

Diet Compliance: Low-carb (without potatoes), paleo, vegetarian (if you can tolerate animal products), gluten-free

Difficulty: Easy

Ingredients

Why "Rainbow", you ask? Just look at this spread!
Why “Rainbow”, you ask? Just look at this spread!
  • 2 13.5-ounce cans of coconut milk (tip: try and get the kind without guar gum, such as that from Natural Value)
  • 1 cup low-sodium chicken broth
  • 1 medium carrot, slided into 1/4-inch thick rounds
  • 1/2 cup broccoli
  • 1 small potato of choice (I chose Okinawan purple potato found at the Asian market)
  • 1 small red bell pepper, sliced
  • 1/2 small onion, chopped
  • 5 sprigs of Thai or regular basil (I used regular; Thai is better)
  • 1 1/2 tablespoons fish sauce (Red Boat is the healthiest and best)
  • 1/4 cup yellow curry powder or paste
  • 3 kaffir lime leaves or zest of one lime (I used the zest)
  • cinnamon to taste

Instructions

1. As a first step, make sure you have all of your vegetables prepared and sitting on the table.

[no picture available; I was too dumb to do this]

2. In a large saucepan, mix the coconut milk and curry paste or powder to a boil over medium-high heat, stirring constantly. After it starts boiling, stir until smooth – about 2 minutes.

Smooth operator!
Smooth operator!

3. While still boiling, add the chicken broth, carrot, broccoli, red bell pepper, onion, potato, basil, lime, and fish sauce. Stir. Bring the mixture to a simmer over medium-low heat.

4. Cover the pan and cook until the vegetables are tender – 20 to 25 minutes.

Jacuzzi time for the broccoli family!
Jacuzzi time for the broccoli family!

5. After cooking, ladle the curry into bowls over rice, noodles, chicken, or just plan. Garnish with cinnamon.

I solemnly swear to get out of the habit of "eating-then-snapping".
I solemnly swear to get out of the habit of “eating-then-snapping”.

…And there you have it! This is a fairly easy recipe and stores well in the fridge for a couple of days. Again, it is extremely mild tasting, so the (rare) coconut-loving child can have a feast!

Also, if I can maintain the patience to do this, I will start making these nutrition labels (I called them “calorie-thingies” earlier) for each of my recipes. Last recipe didn’t count, because taralli should be saved for I-really-don’t-give-a-dang moments only. This label, I know, is not super comprehensive…let me get there ;-). Note especially that the amount of saturated fat is not listed – trust me, there’s a fair amount in this recipe, being made of coconut and all, so bear that in mind if you are watching your sat-fat for whatever reason (talk to the paleo folks about that!!).

NutritionLabel

Thought of the Day: Get into a routine of regular exercise early in your life. Later on, you’ll be glad you did.

-H