CHOCOLATE “PEANUT BUTTER” COOKIES

By: Taylor Riggs. Taylor is a CrossFitter, modern day cavegirl, and blogger at Taylor Made It Paleo. This recipe was originally published on Taylor Made it Paleo in January 2014.

 "No, silly. These do not have real peanut butter in them. I wouldn’t do that to you. People would get angry. They would call me a hypocrite for claiming to be paleo while eating peanut butter and they would stop coming to my site. So no peanut butter here. But maybe some in my pantry. Whoops." 
- Taylor Riggs, Taylor Made It Paleo

INGREDIENTS

1/2 cup coconut sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp sea salt
1 cup sunflower seed butter (or other nut/seed butter)
1 egg
1 tsp vanilla
1/2 cup Enjoy Life chocolate chunks (or dark chocolate)

INSTRUCTIONS

1. Preheat oven to 350 and cover a baking sheet with parchment paper or grease with coconut oil.

2. Combine coconut sugar, cocoa powder, baking soda, and salt in a small bowl.

3. In a large bowl, combine sunflower seed butter, egg, and vanilla.

4. Slowly add dry ingredients to wet until all are well combined.

5. Stir in chocolate chunks.

6. Spoon rounded tablespoons of batter onto baking sheet and flatten each with the back of a spoon.

7. Bake for 10 minutes.

8. Remove from oven and allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

9. Eat your nut free heart out.

 

Yam Fries

Serves Four

Two large, 8 – 10 oz yams

2 Tablespoons cold-pressed, extra-virgin olive oil

Salt & Pepper to taste

-Preheat oven to broil.

-Wash, then slice the yams into ½” thick, by ½” wide by 3-4 “ long strips (depending on the size of the yam).  Most importantly, keep the size of all the slices the same to ensure even cooking.

-Toss well with the oil to ensure the yam pieces are evenly coated.

-Place on rimmed baking sheet, lined with a piece of parchment paper (makes for an easy clean-up).

-Broil for 10’ on one side, then turn over and broil 10’.  Yams are done when easily pierced with a fork.  Remove from oven, then sprinkle salt and pepper on top.

-Let cool 5 minutes before eating.

-These will store quite well in the refrigerator and are perfect for right before or after your endurance workout.

Day 27 -Thai Chicken and Prawn-

10ml Olive oil

1 Knob of ginger (Grated)

1 Clove of Garlic (Crushed)

1 Red Chilli (Seeds removed, sliced fine)

1 Chicken Breast (2cm Dice)

200g Raw Prawn Flesh (Deveined)

1 Red Capsicum (cut into small diamonds)

2 Tbsn Chicken Stock

2 Egg Whites

1 Punnet Enoki Mushroom (Just pulled apart)

4 Spring onions (Sliced on an angle)

Zest and Juice of 1 Lime

8 Macadamia Nuts (lightly crushed)

2 Sprigs of mint (Leaves Just ripped up)

Coriander to Garnish

 

Heat oil in a Wok on high, add ginger, chilli and garlic and cook quickly for 30 seconds. Add Chicken, cook until almost fully cooked but not quite, add Prawn and capsicum.

When the prawns are cooked the chicken should have finished cooking, add the stock bringing it to a simmer. Add in your egg whites, cook egg whites without stirring, just let them set into an omelette then break them up.

Finish by adding the remaining ingredients and garnish with a few coriander leaves

Day 26 -Mayonnaise-

 4 Egg Yolks

500ml Extra Virgin Olive Oil

50ml Lemon Juice

Cracked Black Pepper

 

Wisk egg yolks, slowly drizzle in oil 10ml at a time and whisk until combined.

Do Not add any more oil until the each 10ml is combined.

Once you have added 250ml of oil, whisk in 25ml of lemon juice.

Continue until all oil is combined then add the last 25ml of lemon juice.

Finish With cracked black pepper.

 

For Aioli add two cloves of crushed garlic.

For Perinaise add 100ml of Peri Peri Marinate

   

Day 25 -Tandoori Lamb with Cucumber Mint and Frisee-

Tandoori Marinate

1 Large Knob of Ginger (Grated)

Zest and Juice of 1 Lemon

1 Good Sprig of Rosemary (Picked and Chopped)

1 Red Chilli (Seeds Removed and Chopped Fine)

1 Tbsn Paprika

1 tsp Coriander Seeds (Toasted and Crushed)

Half tsp Ground Cardamom

Half tsp Ground Cumin

Quarter tsp Cracked Black Pepper

 

Measure Chop and Mix. It should be a most rub, kind of like wet sand, if it is too dry, add a tsp of water.

 

2 Four Rib Racks of Lamb (Heavy Fat Removed)

 

Marinate for a couple of hours, overnight is better if you have the time.

 

Heat an oven proof frypan with a dash of olive oil. Place lamb in pan and grill fat side down for two minutes, place in pre-heated oven (180c) and cook for approximately 15 to 20 minutes. Set aside to rest covered with foil for 5 to 10 minutes.

While lamb is resting prepare your salad.

 

Cucumber, mint and frisse Salad

1 Head of Frisee washed and Dark, Outside Leaves Removed (these will be bitter)

1 Continental Cucumber (Cut into Chunks)

1 Red Onion (Sliced Fine)

3 or 4 good sprigs of mint (Leaves just torn up)

Juice of 1 Lime as Dressing

 

Split Racks into 2 rib pieces and serve on salad.

Day 24 -Sesame Crusted Atlantic Salmon With Thai Melon Salad-

2x 200gm Atlantic Fillets (Skin on, scaled and bones removed)

100gm White Sesame Seeds

 Press salmon into sesame seeds until you have an even crust.

Set aside

 

Half Rockmelon

Half Honeydew Melon

Quarter Watermelon

1 Red Chilli (Chopped)

Half Bunch of Mint (Shredded)

2 Kaffir Lime leaves (Shredded Fine)

1 Bunch Coriander Leaves (Picked)

Zest and Juice of 2 Limes

1 Knob of Grated Ginger

2 Spring onions (Sliced Fine)

Cracked Black Pepper 

 

Scoop melons, with a melon baller if you want to make it pretty, if not just cut into chunks. Add all other ingredients and mix lightly.

 

Pre Heat oven to 180c

Heat an oven proof pan, add a little Olive oil and grill salmon skin side down on a medium heat for about two minutes. The sesame seeds should be nice and light golden. Place pan in oven for about 3-5 mins. 3 mins if you like your salmon medium- rare 5 to 6 mins if you like it well-done.

Serve skin side up, on top of salad with a wedge of lime.

 

Day 23 -Coconut and Lime Steamed Pudding-

 The Pudding

3 Eggs (Separated)

2 Tbsn Fresh Honeycomb

3 Tbsn Extra Virgin Olive Oil

1 Cup Almond Meal

Half Cup of Desiccated Coconut

Zest of 1 Lime

 

Whisk egg whites to soft peaks, add the honey and whisk for a further minute. Add the olive oil, almond meal, zest and coconut and fold in. Divide into 4 lightly oiled coffee cups that will fit in your vegetable steamer then cover each with a small piece of baking paper. Place into steamer, cook covered at a rapid simmer, for about 25 minutes or until a skewer comes out clean.

 

The Syrup

1 Tbsn Honeycomb

Juice of 1 Lime

1 Tbsn Boiling Water

 

Mix all ingredients together until combined.

Once puddings are cooked remove from cups and divide syrup evenly.

Best enjoyed warm.

 

Day 19 -Tuna Nicoise Salad-

425g Tuna is Spring Water

100g Pitted Black Olive

Half Red Onion (large dice)

1 Small Cucumber (cut into chunks)

4 Roma Tomato (cut into six)

2 Hard Boiled Eggs (cut into four)

4 Large Leaves Basil (ripped)

2 Large Handfuls Spinach

50ml Extra Virgin Olive Oil

Good Squeeze Lemon Juice

 

Chop all ingredients, Mix lightly, dress with Lemon Juice and Olive Oil.

Day 18 -Peri Peri Chicken-

The Marinate

 

100ml Extra Virgin Olive Oil

1 Onion (Chopped)

1 Chilli (Chopped)

2 Large Knobs of Ginger (Grated)

1 Clove of Garlic (Crushed)

 

Cook in oil on low, until soft and translucent

 

2 Tbsn Mild Paprika

1 Tbsn Ground Cumin

1 Pack Oregano (Picked)

 

Add to onion mix and cook for a further 1 minute

Set aside to cool slightly

 

4 Limes (Juiced)

6 Lemons (Juiced)

Should be about 500ml total

 

Place all ingredients into blender, slowly add juice, and blend until smooth.

For Lemon Herb Marinate remove chilli and add a handful of Rosemary

For Hot add an extra chilli at the start.

For Extra Hot add an extra chilli at the start and 1 tsp of cayenne pepper with the spice.

 

1kg Mixed Chicken Pieces (Bone in)

Use half the mix and Marinate chicken overnight

 

Fire up the BBQ and Grill chicken pieces, brushing regularly with left over marinate.

Serve with Char Grilled Brocillini

 

Day 16 -Spiced Lamb with Dried Fruits-

100ml Extra Virgin Olive Oil

1kg Boneless Lamb Shoulder (Diced 2cm Cubes)

1 Brown Onion (Chopped)

1 tea spoon Coriander Seeds

1 teaspoon Cumin Seeds

1 tea spoon Fennel Seeds

A Couple of Twists of Pepper Grinder

 

Brown Lamb in olive oil, once brown add onions and spice and cook for a further 3 minutes.

 

500ml Water

1 Cinnamon Quill

Zest of 1 Lemon

4 Pitted Dates

10 Dried Apricots

4 Prunes

2 Dried Pears (Cut inHalf)

100gm Raisins

 

Add Water, cinnamon, zest and dried fruit

Bring to simmer

Cover tightly, and simmer until lamb is tender. About 1 hour.

If it starts to look a bit dry, don’t be afraid to add a little more water.

Day 15 -Fish and Fennel Tagine-

 

30ml Extra Virgin Olive Oil

1 Onion (chopped)

3 Cloves Garlic (Crushed)

1 Fennel Bulb (Sliced Fine, with Root Removed)

Half Tea Spoon Fennel Seeds

500gm Ripe Tomato (chopped)

 

Heat Oil in a deep pan or Tagine if you have one.

Cook onion, garlic and fennel on a medium heat until soft and golden.

Add Fennel seeds, cook for a further minute.

Next add the tomato, and cook an a medium heat until tomato’s start to soften and break down.

 

500gm skinless, boneless, fish fillets. (snapper, flathead, whiting, barramundi, shark)

Whatever you like that fits your budget.

 

Add to tomato and simmer gently until fish is cooked. About 5-6 mins, it depends on how thick your fish is. It should start to flake away slightly.

 

Serve with roasted Carrots, Spinach and Toasted Almonds 

 

Day 12 -Paleo Beef Curry

1kg Dice Beef (2cm Cube)

Brown off and set aside to drain.

 

50ml Sesame Oil

3 Brown Onions (Diced Fine)

2 Cloves of Garlic (Crushed)

3 Bunches of Coriander Root and Stalk (Save the Leaves for garnish)

1 Large Knob of Ginger (Grated)

1 Hot Red Chilli (Chopped Fine)

 Cook above ingredients on a medium heat until soft and translucent

 

3 tsp Ground Cardamom

5 tsp Fennel Seeds

5 tsp Cumin Seeds

5 tsp Coriander Seeds

Half tsp Ground Cinnamon

6 tsp Ground Paprika

3 tsp Ground Turmeric

1 tsp Ground Chilli

1kg Chopped Tomato

 Add above and Cook for a further two minutes

Add Beef and cover with a piece of grease proof paper and cook at a gentle simmer until beef is tender. About 2 hours.

 

Serve with Steamed Pumpkin

Enjoy

 

Hint: Don’t use lean Beef, it will cook dry. Ask your butcher for dice that has a little Fat and Sinew in it. This fat and sinew will help to keep the beef moist as it cooks. 

 

Day 10 -Herb Meatballs-

50ml Extra Virgin Olive Oil

1 Onion (Chopped)

1 Clove of Garlic (Crushed)

1 Handful of Flat Leaf Parsley (Chopped)

1 Bunch of Sage (Chopped)

1 Bunch of Thyme (Chopped)

1 Bunch of Oregano (Chopped)

 

Cook onion and garlic in olive oil until soft, add herbs and cook for another minute

Cool

 

500g Beef Mince

2 Egg Yolks

 

Mix with onion mix and shape into patties. Cool in fridge for 30 mins

Grill on and Serve with your Favourite Salad or Veg 

Day 9 -Steamed Prawns Served With Mango and Avocado Salsa-

Serves 2

600g Whole Large Steamed Prawns

Peel and Devein (remove poop tube)

 

2 large Fresh Mangoes (diced)

2 Avocado (cut into chunks)

1 Red Onion (diced fine) 

1 Red Chilli (finely chopped)

1 Lemon

 

Gently Mix all Ingredients, don’t over mix it will turn to mush.

Place Salsa on plate Prawns on top.

Squeeze lemon juice all over.

 

Enjoy.

Day 6 -The Weekend-

The weekend is apon us and there has been alot of talk about what to do and how hard it is going to be. Use this time to experiment with some things, don't think too much baout food and you all should do well.

 

Pear and Blueberry Crumble

Ingredients:

 12 Pears

150g Blueberries

1 Lime

250ml Water

50g Almond Flakes

50g Hazelnuts

50g Desiccated Coconut

 Method:

Peel Pears.

Remove Core and Woody bits

Cut Each Pear half into about six pieces

 Put Pear in a pot with waer and bring to the boil.

Once boiling turn down to a gentle simmer and cover

Cook for about 10mins with the lid on

  Remove Lid add Blueberries

 Cook for a further 15 mins with the lid off

Until Pear starts to break down and go a bit mushie

 Zest and Juice the lime, then add to pot.

Cook for 2 mins

  Scoop out into oven proof dish

Combine Crushed Hazelnuts, Coconut and Almonds

Sprinkle on top

Bake @ 180 until crumble is nice and golden.

 

Day 5 -Flexible Frittata-

 In a large non-stick fry pan: 

50ml Extra Virgin Olive Oil

8 Swiss Brown Mushrooms

1 Brown Onion

1 Red Capsicum

1 Yellow Capsicum

4 Asparagus Spears

1 Handful of Flat Leaf Parsley 

8 Large Free Range Eggs (Scrambled)

Sautee all ingredients in olive oil, add eggs and bake at 180º until just cooked.

About 15 minutes

 The Flexible Part comes with the ingredient list, if you don’t like it leave it out. If you have a favourite, add it. Spinach, Zucchini, Chilli, Garlic, Carrot, Pumpkin, Avocado, Herbs

Day 3 -Paleo Bake-

 In a Large Sized Pot or Wok

60ml Extra Virgin Olive Oil

1 onion (Diced)

1 Clove Garlic (Crushed)

1 Red Chilli (Chopped)

 Cook onion, garlic and chilli in olive oil on a medium to low heat until the onion is soft and translucent

500g Beef Mince

1 Pack Fresh Thyme (chopped)

1 Pack Fresh Oregano (Chopped)

6 Large Leaves of Basil (Shredded)

Half Tea Spoon Ground Cumin

Half Tea Spoon Mild Paprika

1 Kg Fresh Tomato (Chopped)

2 Carrots (grated)

 Add Mince, Turn heat up to high and Cook until all Mince is Lightly Brown

Add Herbs and Spice Turn heat down to Medium

Add Tomato, Carrot and Cook on medium for about 30 minutes  

 2 Green Zucchini

2 Yellow Zucchini

Thinly Slice Zucchini, Pour Meat into an oven proof dish Cover with Sliced Zucchini and Bake @ 180° Until Zucchini is cooked. About 15 Minutes.

 Enjoy

Huge shout out to Rosco.