The Harvest Principle Universal Church
I have always used banana peels with my roses but never thought of using them for tomatoes! What she says about the egg shells, I have always done this. There have been times when it looks like it snowed around my tomato plants because of all the egg shells I’ve crushed up and worked into the soil.
And to complete my visual sugar high, there’s this:
http://www.intoxicatedonlife.com/2012/11/06/gluten-free-pumpkin-cake-with-cream-cheese-frosting-sugar-free/
Ingredients
Pumpkin Cake
1/4 cup melted butter
2 cups pureed pumpkin
1 cup granulated xylitol
1/2 teaspoon pure stevia extract
8 eggs
1 teaspoon vanilla
1 teaspoon sea salt
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup coconut flour
1 1/2 cup almond flour
Creme Cheese Frosting
12 ounces cream cheese (softened)
1 stick butter
1 teaspoon vanilla
1/4 teaspoon pure stevia
1 cup powdered xylitol (you can easily use a coffee grinder or food processor to powder your granulated xylitol)
OMG! Take a look at these! If you can do coconut, I bet these are fantastic (might have to try these tonight with some chicken thighs)!
http://www.beyonddiet.com/recipes/Coconut-Chicken-Tenders?food=figs&utm_source=facebook&utm_medium=post&utm_content=CoconutChickenTenders
1 1/2 lbs chicken breast (cut into strips)
1 cup dried unsweetened shredded coconut
1/2 cup coconut flour
1/2 tsp Celtic Sea Salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp paprika
1/3 cup coconut oil
1 egg, beaten
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I haven’t even finished eating yet. I had to say just how f-ing tasty these are! The only thing I changed was doubling the pepper, garlic, paprika and added 1/2 tsp of chili powder, plus used boneless skinless thighs. Now, one thing to keep in mind is: coconut oil has a high burn point but actual coconut does not! I would suggest heating the oil on medium and let it get nice and hot before browning. My whole house is filled with the smoke from burning coconut but DAMN! This stuff is good!
This one is more paleo but just substitute the honey for your sweetener of choice and you are good. If you have Diabetes, watch your blood sugars with this one. The natural sugars in the fruit can spike them.
http://divaliciousrecipesinthecity.com/2012/12/30/berry-crumble-with-coconut-and-almond-flour/
I
As with most fruit crumbles, this is just devine served with a side of cream or vanilla ice cream. Yum!
INGREDIENTS
4 cups frozen berries (your selection, your choice. I like to use the mixed pack)
1 T lemon juice
1/3 cup honey
1 cup ground almonds
2 T coconut flour
1/4 t ground cinnamon
1/8 t baking soda
2 T butter, cut into pieces
METHOD
#2 on my “must not make” list, mostly because at least with cookies, they can go on a plate and I can stash them out of sight. This one would be sitting there, on the stove, whispering to me every time I walked by it.
http://alldayidreamaboutfood.com/2014/02/skillet-chocolate-chip-cookies-low-carb-and-gluten-free.html
Ingredients
1 ¼ cups almond flour
3/4 cups finely shredded, unsweetened coconut
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1/4 cup Kelapo coconut oil
1/2 cup Swerve Sweetener
2 tsp molasses (optional)
1 large egg
1/2 tsp vanilla extract
3 ounces Homemade Sugar-Free Chocolate Chips OR other sugar-free chocolate chips OR chopped 85% or higher cacao chocolate
Well, these just came out of the oven and, so far, the consensus is, “Yum”! Now, I don’t have any no-sugar, low-carb jelly or jam (doesn’t that sound gross?) so I put a dark chocolate chip in the top. I also only substituted 1 tablespoon of honey with 1 tablespoon of Splenda. They don’t crumble as bad as the last time I made sugar/gluten free cookies (they were peanut and crumbled if you looked at them funny). I also only got 18 cookies out of it (not sure if it’s due to my homemade almond flour or my inconsistent “tablespoons”). I will definitely make these again!
http://www.elanaspantry.com/raspberry-thumbprint-cookies/
2 cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
3 tablespoons coconut oil
2 tablespoons honey
¼ cup raspberry jam
I bought a 5-gallon bucket 9 years-ish ago, when I was making soap. Of course, that’s just about the time I stopped making soap but who knew I’d be eating this stuff and it makes the best natural (though greasy) moisturizer. I just checked the price and it’s the same ($105 per 5 gallons plus shipping). I think I got the 76, which smells and tastes strongly of coconut. I love it and have barely made a dent!
http://naturaloils.com