Tag Archives: healthy

Maple Almond Butter Chocolate Chip Fat Bombs with Crushed Walnuts

I’ve always had an irrational fear of nuts.  I am allergic to cashews and pistachios (slightly to peanut) but all others I can eat.  Why was I so nervous to eat them you ask?  Not sure, again hence the word “irrational.”  In my quest to find an alternative nut butter, I decided to try and swap peanut butter for almond butter with not-so-good results… until I found Justin’s.  Justin’s almond butter has such a beautiful consistency and texture, along with a really powerful taste. This makes for a perfect snack.  For the last few month’s I thought about ways to incorporate almond butter into a sweet snack or dessert without making brownies or using flours. During research on high-fat, low-carb desserts, I came across the concept of a “fat bomb.

What exactly is a “fat bomb?”  It’s a dessert made predominately out of healthy fats.  Healthy fats are really integral for proper brain and digestive functioning, and I think as a society we’ve become so dependent on protein with almost always forgetting to incorporate fats into our meals. Well, think again sister!  This fat bomb is made from almond butter, brain octane oil (the highest form of coconut oil which will increase energy and brain performance), avocado oil, raw cacao and dark chocolate chips, and crushed walnuts on the outside.  For more of a kick, I added half a scoop of collagen powder. Collagen supports bone health as well as hair, skin, and nail growth.  For this recipe, I tampered around with the texture and added a bit of oil here, a dash of sea salt there, until I found a perfect harmony between the ingredients.fds.jpg

I started by crushing the walnuts as finely as possible (if you need to re-crush them by all means do so).  I laid them on a plate and put them aside for when I rolled the fat bomb into them.  For the mixture I used two bowls: one for the oils and maple syrup, the other for the almond butter and chocolate chips.  Scoop one cup of almond butter (be generous here) into a bowl and poured in the chocolate chips. I hand mixed these two ingredients around, then added in the brain octane and maple syrup and mixed again.  Afterwards, I poured in one tbsp of avocado oil to add more creaminess to the mixture as well as the cacao powder and collagen.  Last, pinch of sea salt and combined all ingredients until it formed a “flour-like” consistency.

I sprayed my hands with cooking spray (I use Trader Joe’s coconut spray) to form the balls.  I rolled each ball into the crushed walnuts and placed in a bowl, then onto a pre-greased tray.

After freezing them for a half hour, they came out nice a firm and were incredible! The bite of the chocolate chip alongside the crunch of the walnut really go hand in hand.  Let’s not forget the taste of the almond butter with the chocolate, #winning.  I can’t wait to experiment with more fat bomb concoctions: possibly some mint?  Enjoy!IMG_3681

Maple Almond Butter Chocolate Chip Fat Bombs with Crushed Walnuts

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9 medium sized balls, or 12 small

Ingredients

  • 1 cup Justin's almond butter be generous!
  • 1 tbsp Bulletproof Brain Octane or high quality coconut oil
  • 2 tbsp Primal Kitchen's avocado oil
  • Cooking spray
  • 1 cup walnuts
  • 1 tbsp maple syrup
  • 1 1/2 scoop cacao powder
  • 1/2 c chocolate chips - small size I used dark chocolate
  • 1/2 scoop Bulletproof collagen powder
  • Pinch of sea salt

Instructions

  1. In a small bowl, add brain octane and maple syrup. Set aside. Pour walnuts into a ziplock bag; using the bottom of a can or a meat-cleaver, crush walnuts until desired consistency and size.
  2. In a medium bowl, scoop out the almond butter and add to bowl with chocolate chips. Mix by hand and add in avocado oil. Hand mix again and add in octane/syrup blend, cacao, collagen, sea salt. Continue to mix until all ingredients combine and form a "flour" consistency.
  3. Spray hands with cooking spray and form medium to small-sized balls, roll them into the crushed walnuts, and place on a tray or in a bowl (tray needs to be pre-greased). Place in freezer for 30-45 minutes. Serve immediately.

Cassava Flour Chicken Parmigiana

What comes to mind when you think of chicken parmigiana?  The crispy, buttery, breading-coated chicken cutlet, adorned with drool-inspiring fresh mozzarella cheese topped with marinara sauce and draped in basil.  *wipes drool from face*.

This version is a modernized and healthier twist on the classic Chick Parm. It doesn’t have breadcrumbs, it does use loads of butter and avocado oil, and fresh made “summer sauce” like my mom used to make.  It starts with the tomatoes.  I always choose fresh, organic Roma tomatoes to stew down in some oil and garlic, to bring the aromas to life.  They stew for at least an hour to allow for the skins to break away from the meat of the tomato.  I like to add in some chopped basil towards the end of the simmering tomatoes as it adds beautiful aromas and color, as well as basil tastes great so why not?  After a solid 40 minutes of the tomatoes simmering, the skins should be pretty much pulled back and will look like a “sauce” – this is what you want!  This will layer on top of the chicken and mozzarella too.

What I love about using cassava flour is that it is ground yucca root and while it is a bit carb-y, it’s still paleo friendly and digests quicker than other flours and obviously better than using breadcrumbs.  I will always love a good cutlet, but cassava flour really makes the chicken ultra juicy and tender.  My preferred brand of cassava is Otto’s Cassava Flour: I just find it to be super milled and light, it has a very mild taste as well and I like to put the flour in a large mason jar with some dried oregano, rosemary, and parsley to add the “italiano” flavorings (Thank you to my incredible friend and mentor Andrea aka The Enlightened Culinist for showing me how this is done.

*sidenote, if you really want to be uber inspired I recommend going over to her instagram account @theenlightenedculinist for incredible food and her journey*

Battering the chicken with this flour could not be easier as you just filet the breasts (I tend to use Bell and Evan’s organic chicken breasts and filet them to make two from one) and then place them in the flour on a plate.  Let them absorb the flour as much as possible and let them sit for a few minutes.  I usually cut the mozzarella at this time so that once the chicken is done cooking, I can layer the cheese on top and allow it to slowly melt on the chicken, hence the “parmigiana” of the dish.

After the chicken is done, assemble the parm!  First, lay the mozz down, then ladle a generous amount of the summer sauce on top of the chicken.  You can pair this with sautéed zucchini (as pictured) roasted broccoli, cauliflower, pasta even!  I love this dish as it’s so versatile and is done rather quickly.  I’m ready for dinner now…bon appetit!

Cassava Flour Chicken Parmigiana

Cassava Flour Chicken Parmigiana
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 3

Ingredients

  • 2 lbs organic chicken breast
  • 1/2 c cassava flour I like Otto's Cassava Flour --> found on Amazon
  • 1 ball of fresh Mozzarella cheese - sliced
  • 3 tbsp butter more if needed for frying
  • 6-8 organic Roma tomatoes - sliced in four
  • 4 tbsp avocado or coconut oil
  • 3 cloves garlic - sliced
  • Basil - handful
  • Salt
  • Pepper

Instructions

  1. Pour oil of choice into a deep frying pan. Turn heat onto medium to let oil heat up. Slice tomatoes into four (oblong shape) and place tomatoes in the pan. Stir tomatoes around until they're nice and coated with oil. Cover and let sit on a medium low flame for 20 minutes. Peel and slice up three cloves of garlic and add the garlic after the tomatoes stew for 20 minutes. Chop and add the basil.
  2. Rinse and filet the chicken breasts so that they are thin. Trim the fat off the breasts. Season the chicken with a generous amount of salt and pepper (I use pink himalayan sea salt and fresh cracked pepper). Pour the cassava flour onto a plate and gently place the chicken breasts one by one into the flour. Turn the chicken over and repeat to other side. Place on separate plate or at one side of the flour plate. Let sit.
  3. Stir and "smash" the tomatoes so they become soft and more like a sauce, the skins should be off the tomatoes at this time. Let sit for another 20minutes and stir occasionally to ensure it does not burn. Add salt if desired.
  4. In a medium fry pan, add the butter and melt over a medium heat. Add two pieces of chicken at a time, 7-8 minutes on each side (you want the chicken to really resemble 'breadcrumbs' so the chicken being a little dark is totally fine.). Repeat for the remaining chicken and place on a dish. Add the sliced mozzarella (one slice per chicken) so it begins to soften.
  5. Ladle the tomato sauce on top of the chicken and serve with your favorite veggie or pasta. Add a little extra basil for garnish if desired. Enjoy!

Recipe Notes

I tend to eyeball with measurements so if you need more oil, add more. If you need more butter for frying the chicken, do it.

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