Chocolate Avocado Frosting

I feel like I'm cheating with this recipe a little bit because it's the same recipe as my chocolate pudding and fudgesicles.  My justification is that when you find a really versatile, processed free, delicious recipe, you just run with it! This is a creamy, rich frosting with no refined sugar or unhealthy oils.  Those have been replace with raw honey and avocados.  I understand this might not be for everyone, but even my sister who doesn't like avocados likes this recipe.

2 avodados
1/2 cup cocoa powder
1 tsp. vanilla extract
1/4 cup raw honey
1/8 tsp. salt

Put everything in a small food processor and turn it on until all the ingredients are mixed and creamy.  This makes enough to cover the top of a 9x13 inch cake.  You can double it to make a thicker layer or enough to put between layers as well.  This is best spread on the cake and refrigerated to firm it up before cutting, but you don't have to.  Store leftover frosting and/or frosted cake in the refrigerator.

Coconut Flour Popovers

I think popovers are really delicious, easy, and fun.  My kids love to watch them puff up through the oven door and sink a little as they cool.  We are trying to eat less grains because of my husband, so this recipe is in his honor.  The addition of the coconut flour will make these slightly different from a regular popover, but they are still really easy and delicious.  Plus, it's always good to know a processed free version of any recipe, right?

2 Tbsp. butter
4 eggs
1/2 cup milk (use almond or coconut if you are dairy free)
3 Tbsp. coconut flour (accurately measure - don't approximate with this flour)
1/2 tsp. sea salt

Preheat oven to 425 degrees.  Cut off one tablespoon of cold butter at a time for a total of two, and slice each one in half, then each half into 3 pieces.  This should make 12 equal-sized, small pieces of butter.  Place each one inside a 12 count muffin tin and place this in the over to let the butter completely melt and the pan to heat up.  Watch that you don't allow the butter to burn while you are making the batter.  In a blender, pour in the eggs, milk, coconut flour, and salt.  Blend until smooth.  Remove the hot muffin pan with the melted butter and pour in the batter filling each cup about half full.  

Bake for 20 minutes or until puffed and golden.  Don't open the oven door while they are cooking or they will deflate and not rise again.  They will look very puffy when done, but shrink down as they cool.  You can eat these plain or top with an all fruit jam (no added sugar), more butter, or my favorite - a squeeze of fresh lemon juice and drizzle of real maple syrup!

Crispy Brown Rice Cereal

Are you looking for a cereal that uses whole grains, is gluten free, and low in sugar?  Here is one of my favorites.  Erewhon Crispy Brown Rice cereal is my family's answer to the classic crisp rice cereal.  Just look at the ingredients for yourself - it's awesome.  Processed free doesn't mean you can't find good packaged ingredients in the store.  This company has got my stamp of approval!

Clean Rice Crispy Treats

My kids love rice crispy treats.  I never make them with the traditional ingredients that are very processed and full of sugar.  Instead, I make this recipe.  It is loosely based on the one by Alicia Silverstone with just a few changes to fit my tastes and guidelines.  I think the addition of the peanut butter flavor is really delicious!

3/4 cup brown rice syrup

small pinch of sea salt

1/4 cup natural peanut butter, almond butter, cashew butter or sunflower seed butter

1/2 tsp. vanilla extract

3 cups whole grain brown rice cereal (no sugar added)

(optional: 1/4 cup dark chocolate chips)

coconut oil for greasing the pan

In a small sauce pan, heat the brown rice syrup and salt - you don't need to bring this to a boil.  Once it's smooth, add the peanut butter and let both completely heat through.  

Turn off the heat and stir in the vanilla.  Pour this over the brown rice cereal and coat everything.  If you want to add the chocolate chips, add them now.

Grease an 8x8 pan with coconut oil and pour in the mixture.  Let this completely cool before cutting into squares - about an hour.  Putting it in the refrigerator will speed up the time!  I hope you like these as much as we do!

Chicken Enchilada Pasta

I'm not going to take any credit for the creativity of this dish.  I found the idea on pinterest and only made minor changes to make it processed free, but wow, it's good!  If you like Mexican flavors, this will be right up your alley.  Plus, my whole family gobbled this up.  It's always good to have a dinner you know will go over well with everyone.  The additional toppings really made this easy to customize too.  I think you'll enjoy this easy, fun twist on a pasta dish.

2-3 cooked chicken breasts, shredded
2 Tbsp. coconut oil
1 diced or pureed onion
1 diced red pepper
2 cloves of minced garlic
1 4 oz. can diced green chilies
2 10 oz. cans mild green enchilada sauce
1 10 oz. can red enchilada sauce
1/2 tsp. salt
1 tsp. cumin
1-2 tsp. chili powder (depending on how much heat you like)
2 cup shredded cheese (Mexican blend, Monterrey Jack, Colby or Cheddar)
1 cup sour cream
1 lb. whole wheat or sprouted grain pasta (any shape - I like rigatoni best)

Toppings: shredded cheese, sliced olives, avocado, cilantro, tomatoes, green onions, sour cream

Heat a large, high-sided pan or medium sized pot on medium heat and let the onions cook for a few minutes in the coconut oil until soft.  Add the red pepper and garlic and let them also soften.  Pour in the green chilies, 3 cans of enchilada sauce, shredded chicken, salt, cumin, and chili powder.  You want this to completely warm through and start to bubble - about 8 to 10 minutes.  Turn off the heat and stir in the shredded cheese.  Then stir in the sour cream completely and pour this entire mixture over the freshly cooked pasta.  Let everyone add their desired toppings and devour!

For ease, I used a rotisserie chicken and shredded the whole thing early in the day so when dinner time came, this was super fast to make.  This can also be easily doubled to feed a crowd, just use larger pots for cooking.

Mangos and Mascarpone

I think this has to be one of, if not my absolute favorite snack or dessert.  There is no real recipe - it's just fresh mango cut up with a dollop of mascarpone cheese, but it is SO delicious!  Ripe, cold, juicy mango is of course the star which is good on its own.  Then add the sweet, creamy, mild mascarpone and it takes it to a whole new level.  If you're not familiar with this kind of cheese, it most resembles cream cheese without the tang and a little sweeter, but without sugar.  You could substitute some cream cheese with the mango pieces, but it won't be nearly as good.  I say give mascarpone a try if you haven't had it before, and for those who already love it, here's another way to enjoy it!

Sour Cream Chicken Enchiladas

I grew up eating enchiladas and wanted to make a clean version of one of my favorites - sour cream enchiladas.  The first swap is the flour tortilla.  By the time you eat these, you won't even miss them.  Then, a clean sauce with processed free ingredients rounds this out.  The first time I made these, my husband scarfed them down and then asked if they were clean - of course!  He and the kids thought they tasted like regular enchiladas.  I loved that no one could tell the difference.  

10 small corn tortillas

2 1/2 cups cooked shredded chicken

2 cups shredded Monterrey jack cheese

1 cup shredded cheddar cheese

3 Tbsp. butter

3 Tbsp. sprouted whole grain flour

2 cups chicken broth

4 oz. can diced chilies

1 cup sour cream

Preheat the oven to 350 degrees.  Combine the 2 types of cheeses (or use all Monterrey jack) to equal 3 cups, and take 1 cup of this cheese mixture and combine it in a bowl with the shredded chicken.  Lay out the 10 tortillas and evenly spoon the chicken and cheese mixture along the center of each tortilla.  Roll them up and place them seam side down in a greased (I use coconut oil) 9X13 pan. 



In a medium sized pot, melt the butter then add the flour.  Cook this for about 1 minute and add the broth.  Bring to a boil and allow this to thicken.  Turn off the heat and add the chilies and sour cream.

Pour this over the top of the rolled tortillas trying to cover everything.  Top with the remaining 2 cups of cheese.  Bake for 20 to 25 minutes.

Don't these look delicious!  I'm super confident you won't be disappointed if you try these.