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Sunday, May 7, 2017

Samoa Samoas!

I love Samoas... you know, the GS cookies?  Except I don't love them as much as I love my Sorta Samoas, which are raw (except for the toasted coconut) an amaaaa-zing!  And now I have another Samoas recipe to share.... drum roll please.... Samoa Donuts!  Yes, donuts!  Now, see, I've never really been much of a donut eater.  Once in a while, but not like I have to have it.  But this week I was seriously craving donuts.  I wanted a donut and by golly I was going to have a donut!

The original recipe is a low-carb version, so absolutely use that one if you're counting carbs.  As I've said before, I don't really count.... I just eat.  I just make sure what I am eating is real, natural food... but no white flour, no white or brown sugar, and only occasionally wheat flour.  I think everyone should do what works for them, and this works for me!

Samoa Donuts

DONUTS:
1/2 cup plus 2 TBSP coconut flour
5 TBSP coconut sugar (or sweetener of choice)
2 TBSP vanilla whey protein powder
1-1/2 tsp baking powder
1/4 tsp salt
5 large eggs
1/4 melted coconut oil
1/2 cup unsweetened vanilla almond milk (or other milk or water)
1/2 tsp vanilla extract

TOPPING:
3/4 cup unsweetened shredded coconut
3 TBSP butter
6 TBSP coconut sugar
1/3 cup heavy whipping cream
1/4 tsp xanthan gum (or unflavored gelatin)
Dash of salt

CHOCOLATE DRIZZLE:
1/2 cup dark chocolate chips (I like Ghirardelli 60% or better)
1/2 TBSP coconut oil

TIME TO MAKE THE DONUTS!
Preheat oven to 325F.  Grease a donut pan well.
In a large bowl, whisk together coconut flour, coconut sugar, protein powder, baking powder, and salt.
Stir in eggs, coconut oil, milk, and vanilla extract until batter is smooth.
Fill wells of donut pan about 2/3 full and bake 12-15 minutes, until firm to the touch and edges are golden brown.
Remove from oven and allow to cool 5 minutes in the pan, then flip out onto a wire rack.  Allow to cool completely.
Make 12 to 15 donuts.
(Optionally, you can bake these as muffins in a well greased muffin tin.  Bake about 20-22 minutes.)

Toast the coconut either in a skillet over medium heat, stirring frequently, or spread it out on a parchment lined cookie sheet and toast it in the oven while the donuts are baking.  Watch it closely though so it doesn't get too brown.

Combine butter and coconut sugar in a medium saucepan over medium heat.  Stir until butter is melted and sugar is dissolved.  Bring to a boil and cook 3 to 5 minutes, stirring constantly.
Remove from heat and add cream.  (The mixture will bubble when you do this.)  Sprinkle with xanthan gum and whisk well.  Stir in salt.
Stir toasted coconut into the mixture.  Allow to cool completely.

Place chocolate chips and coconut oil in a pan and melt together (or microwave).  Stir until well blended and completed melted.

Spread the topping over cooled donuts.  Drizzle with melted chocolate.

I put them in the fridge to allow the chocolate to firm up.  Store in an airtight container.

These are even better the second day!

What are you eating today?  Whatever it is, Keep it Clean!









Monday, May 1, 2017

Pizza! Pizza! (or is it??)

Here's a little something I whipped up with my new favorite pizza sauce.  It turned out really good so I highly recommend you do this sometime soon. MR noted that you could use just about any pizza topping too, although I thought the pepperoni added just the right amount of extra flavor.

I love good pizza, and this sauce is absolutely the best I have ever had!  It really takes no time at all to make a batch of sauce and it freezes well.  I hope you love it too!  You can use it with the Pizza Chicken recipe below, or on your own pizza creation!


Pizza Sauce
1 TBSP olive oil
1/2 cup chopped onion
2 cloves chopped garlic
2 TBSP minced sun-dried tomatoes
2 tsp dried oregano
1-1/2 tsp dried basil
1/4 cup dry white wine (optional)
1 cup water cup water
6 ounce can tomato paste
salt
black pepper

Heat olive oil in a large skillet over medium high heat.  Add onion and garlic.  Saute until soft.
Add sun-dried tomatoes, oregano and basil.  Stir and cook a minute.
If using wine, add now and allow it to simmer and reduce by about half.
Add tomato paste and water.  Using a wire whisk, stir until combined.  If it's too thick, add a little more water until you get the right thickness.  Season with salt and pepper.
Reduce heat and simmer about 15 minutes.

Pizza Chicken
1 TBSP olive oil
1 lb. boneless skinless chicken breasts (preferably thin cut)
3 cloves chopped garlic
2 cups pizza sauce (recipe above)
1 cup shredded mozzarella
1/4 cup pepperoni (mini or cut regular size into quarters)

Preheat oven to 350F.  Heat oil in a large skillet over medium high heat.  Add chicken and cook a couple minutes on each side.  Transfer to a plate.
Reduce heat and add garlic to skillet. Saute until soft, about 1 minute.
Add the pizza sauce and stir in the garlic.   Return the chicken to the skillet.  Top chicken with mozzarella and pepperoni.
Transfer the skillet to the oven and bake about 15 minutes.


Let me know if you make it with other toppings and how it turns out!
What are you eating this week?  Whatever it is... Keep it Clean!


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