Creamy Mushroom Soup...No More Campbells Needed!

From Kristi's Kitchen

Ingredients:

2 tbsp. unsalted organic butter

2 c. bella mushrooms, chopped

1/2 small onion, finely diced

2 c. organic unseasoned chicken stock (if seasoned, just reduce your sea salt and garlic powder to taste)

14 oz. coconut milk

1/4 + 1/8 tsp. thyme

1/8 + 1/2 tsp. Garlic powder

1 1/4 + 1/8 tsp. Sea salt

1/8 tsp. nutmeg

1/8 tsp. cayenne pepper

1 tsp. Xanthan gum

6 turns of the pepper mill

1/4 -1/2 c. chopped Kale (hardy addition)

Directions:

-Saute onions and mushrooms in butter

-Add in all ingredients except xanthan gum

-Bring to a boil and slowly sprinkle in xanthan gum

-Return to boil until soup thicken slightly

Serve warm as a first course or along side a salad or quiche as a meal

This recipe is 2 hardy servings or enough for that "cream of "recipe - no can needed… if you desire to be completely casin and dairy free you may sauté the veggies in the chicken broth instead of butter or exchange the butter for ghee...

This is perfect for the holiday's green bean casserole tradition - be looking for that recipe shortly!

Happy Eating!

Pecan Sandies

From Kristi's Kitchen

Ingredients:

2 ½ c. almond flour

1/2 + 1/8 tsp. sea salt

½ tsp. baking soda

3 tbsp. coconut palm crystals

15 California dates

1/4 c. date sugar

1/2 c. pecans + pecan halves for cookie garnish

1 stick salted organic butter

1 tbsp. unsweetened almond milk

2 tsp. pure vanilla extract

Directions:

-Preheat oven to 350 degrees

-Place first 7 ingredients (minus pecan halves) in food processor and process until completely ground

-Add remaining ingredients and continue processing until dough ball forms

-Form dough into 1” balls, place on parchment lined baking sheet

-Smash balls down into ¼ “ thick circles (pictured)

-Garnish each with pecan half

-Bake 7 minutes or until golden brown

-Remove from oven and cool on baking sheet for 30 minutes before serving

My hubby's favorite and perfect for holiday festivities!

Happy Eating!

Bear Claw Cookies

From Kristi's Kitchen

Ingredients:

2 ½ c. almond flour

1/2 + 1/8 tsp. sea salt

½ tsp. baking soda

1 tbsp. coconut palm crystals (may need up to 1 1/2 tsp. extra - depending on taste -start with 1/4 tsp. and work up)

15 California dates

1/4 c. date sugar

1 stick unsalted organic butter

1 tbsp. unsweetened almond milk

1 1/4 tsp. pure almond extract

Directions:

-Preheat oven to 350 degrees

-Place first 5 ingredients in food processor and process until completely ground

-Add remaining ingredients and continue processing until dough ball forms

-Form dough into 1” balls, place on parchment lined baking sheet

-Smash balls down into ¼ “ thick circles (pictured)

-Bake 6 1/2 -7 minutes or until golden brown

-Remove from oven and cool on baking sheet for 30 minutes before serving

These cookies are completely gluten and grain free!

They were born out of my great love for the traditional bear claw pastry and the desire to have a healthier alternative that would satisfy my occasional craving for them but not wreck havoc on the figure! These worked! Healthy and delicious!

ENJOY!