featured – Nourish Wild

Stars and Stripes Sangria

July 3, 2015/in Blog, Food, Sides and Extras/by Morgan Carr

Are you in need of a last minute, quick and easy crowd-pleaser to bring to your 4th of July cookout? This Stars and Stripes Sangria is an Independence Day treat! With wine, champagne and frozen fruit, this sweet and bubbly sipper is super easy to throw together just in time to get out the door. Plus, people always love the guy/girl who brings alcohol, right?

Let freedom ring, it’s almost the fourth of July! Independence day here in the US always means an incredible amount of red, white and blue, fireworks, and (hopefully) some amazing cookout food. But sometimes it can be hard to figure out what to bring… let’s face it, 5 bowls of potato salad ain’t going to work out. Fear not, because I have a boozey crowd-pleaser that you can throw together as you’re running out the door (spraying bug spray on every square inch of exposed skin in the process.)

You can use fresh or frozen fruit with this, but if you’re in a hurry and haven’t had time to chill the wine and champagne, then frozen fruit is perfect! However, I will say that this drink gets better as time goes on and the flavors have a chance to get to know one another, so if you have time to put it together the night before (tonight! eek!) and let it sit in the fridge, the flavors will intensify. But if not, no worries! It will still be lovely.

I used a frozen fruit combo bag (antioxidant blend that I buy in bulk from Costco to make green smoothies) which had strawberries, raspberries, cranberries, cherries and blueberries, and then cut up some fresh Granny Smith apples. You can use any combo of red white and blue fruit though!

By the way, I took about 5 extra minutes to cut out star shapes in some of my apple chunks, but I was totally being an over-achiever. Although, if you want people to swoon over how cute your pitcher-o’-goodness is, it’s so worth it 😉

Stars and Stripes Sangria

2 bottles of Moscato (750 mL)
1 bottle of champagne (750 mL)
2 cups of frozen fruit (red and blue colors of your choice, you also use fresh… see above post for my combo)
2 Granny Smith apples (cut into 1 inch pieces… or star shapes if you’re feeling fancy)

Combine all ingredients and stir. The longer it sits, the more the flavors combine.
Note that I had to use 2 pitchers to hold all of this goodness, so you may be able to fit this all into one large pitcher or punch bowl, or you may need two.

Edible Cookie Dough For Two (Gluten-Free, Paleo, Nut-Free)

June 17, 2015/in Blog, Dessert, Food/by Morgan Carr

If you’re guilty of standing at the fridge with a spoonful of cookie dough in your hand, this recipe is for you. Gluten-free, Paleo, Nut-Free edible cookie dough for two. Quick and easy for a late-night dessert treat to satisfy your sweet tooth, without having to deal with the processed nonsense!

If your college days were anything like mine, you were willing to risk salmonella for a spoonful of sweet and salty cookie dough goodness. Confession: my roommate and I would buy the large tubs of cookie dough and never bake a single cookie. It’s a wonder that I survived, but I’m glad I did because now I can bring you this wonderful recipe. Gone are the days of risking life and limb for a sneaky bite of raw cookie dough. Now you can make your own… without eggs, gluten, grains, nuts, or anything crazy. Can I get an amen?

This small-batch recipe is perfect when you’re with your honey or roommate and you want a little bite, but don’t want the stuff staring at you every time you open the fridge. Because let’s be honest, if this were lingering in the fridge, it would end up being breakfast. Not that that would be the worst thing in the world….

Everything you want in cookie dough: sweet, salty, vanilla, and the creamy bits of chocolate. But none of the junk. Yeah man, now we’re talking.

Edible Cookie Dough For Two

2 Tbsp grass-fed butter or ghee, room temp (completely softened)
1 Tbsp avocado oil
2 Tbsp coconut flour
3 Tbsp potato starch (or tapioca, or arrowroot)
3 Tbsp coconut sugar
pinch of salt
1/4 tsp vanilla extract
chocolate chips to preference (about 2 Tbsp) (I like Enjoy Life brand)

Make sure your butter/ghee is completely softened. Place in a medium mixing bowl.
Add the coconut sugar, vanilla, and salt to the butter, and use a fork to mix together until a uniform color/texture.
Add in the coconut flour, starch, and avocado oil. Again, mix with a fork until the dry ingredients are no longer separate.
Stir in the chocolate chips, and enjoy!

Makes about 1/2 cup of cookie dough.

Mint Chocolate Chip Ice Cream (Dairy-Free, Paleo)

June 12, 2015/in Blog, Dessert, Food/by Morgan Carr

Mint Chocolate Chip Ice Cream is meant to be refreshing and slightly indulgent, but for people (like me) who are lactose intolerant this dessert can be a sign of tummy troubles. But not with this version! Dairy-free and paleo friendly, this ice cream uses coconut milk as a base, and is a silky, wonderful substitution for the traditional summer treat.

It’s been in the 90 degree range here in RVA consistently enough that we can officially call this summertime! And what better way to usher in summer than with the ultimate summer treat: ice cream. Mint chocolate chip has always been my favorite flavor; I enjoy a good chocolate brownie or cookie dough every once in a while, but that’s only when I can tear myself away from drooling over the mint chip. Ice cream is definitely my dessert weakness. If pressed, I may have even called it my favorite food once upon a time. (Does dessert count as a favorite food? Or does that just make it sound like I have a problem? Hello, my name is Morgan and I am a recovering sugar addict.) And even after discovering I am lactose intolerant, I still had no restraint. Who needs restraint when you have Lactaid? But somehow needing to take a pill in order to tolerate a food seemed counter-intuitive and I obviously was just fighting my body rather than trying to work with it. So I gave it up. While that sounds simple, it’s really not. Oh dairy, why must you haunt me in everything that is delicious and heavenly? Dairy-free alternatives intrigued me, and I set out to recreate my favorite mint chip. We bought an ice cream maker and some coconut milk, and I’ve been on a roll ever since. This was actually the first ice cream recipe I made, and definitely is a frequent staple in our freezer. In fact, just last night Andrew said, “We should keep a constant supply of this.” Yes, yes we should.

As I mentioned, the base of this ice cream is coconut milk. You get this in cans, and it’s usually found in the Asian food section. You want to get full-fat, and the least amount of ingredients you can find. When you shake the can, you shouldn’t feel/hear anything. If it’s sloshing around inside, then there’s usually extra water which can make your ice cream icy rather than creamy. Also, sometimes when you open the can, the cream has separated from the water. This is okay, you’re still going to use everything in the can. You will be heating up the mixture, so if the cream and water has separated, they will re-combine once heated. Finally, there is a little starch in this recipe. This makes the ice cream creamier and thus deliciouser, obviously. As with most homemade ice creams, it will be pretty solid after sitting in the freezer, so you may want to let the ice cream sit out on the counter for about 10 minutes so it softens up and you don’t break your scooper. But if you’re impatient, you can always just chisel away right out of the freezer.

Mint Chocolate Chip Ice Cream

two 16 oz cans of coconut milk
1/4 cup Arrowroot Starch
1/4 cup unfiltered honey or maple syrup
2 eggs
1 Tbsp Peppermint Extract
1 tsp vanilla extract
about 1 tsp of liquid chlorophyll (optional, gives green color. Can be found at health shops.)
about 1/2 cup of Enjoy Life Semi-Sweet Chocolate Chips, finely chopped

Place all of the ice cream ingredients in a medium saucepan, and stir until completely combined and the egg yolks are broken. Heat over medium-low heat, until the mixture is warm but not hot. Remove from the stove, cover with lid, then place in the fridge to cool for at least 1 hour.
Once the ice cream base is cooled, strain the mixture so there are no lumps, and follow manufacturer instructions for your ice cream maker to make your ice cream. About 5 minutes before the end of the cycle while the machine is still running, add your chopped chocolate chips.
Transfer into a storage container (I like to use a glass loaf pan, it’s the perfect size). Store in the freezer. Note that the ice cream will harden, so you may want to let it sit out for about 10 minutes before scooping once it has been sitting in the freezer for a while.

Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You’re An Animal. Thanks!

Individual Blueberry Crisp (Gluten-Free, Vegan, Paleo Option)

June 8, 2015/in Blog, Breakfast, Dessert, Food/by Morgan Carr

These individual blueberry crisps will transform your brunch or dessert into a comforting delight. Sweet blueberries reduce down into a thick, not-too-sinful sauce, while the granola becomes a warm oatmeal cookie waiting for you to dig in. Gluten-free, vegan, and with a paleo option, these treat jars will be a hit with everyone at the table!

I’ll be honest, I’m not much of a pie or cobbler kind of girl. It has to be something really very delectable to get me on board. So when I had my first fruit crisp at a bed and breakfast a couple years ago, I was hesitant. But it didn’t take long for me to fall in love. The juicy, sweet reduced berries that have become their own jelly-like sauce… the chewy, cookie-like topping made from the sweet oats and butter… I was hooked. But when I found out how much sugar usually goes into those things, I was turned off. Why does fruit need more sugar? Truth be told, it doesn’t. So I set out to make my own fruit crisp… one without the added sugar and typical dessert elements that are often used.

Boy oh boy, do these babies deliver. The blueberries perfectly intertwined with the granola mixture, making them separate but one at the same time. On their own they are delicious, but together, they can take over the world. Or at least the world’s taste buds. Though these crisps are long gone (eaten in approximately 45 seconds), I can still smell the tantalizing simmering blueberries mingling mid-air with the cinnamon-infused granola. It’s making my mouth water all over again. I should have made more…

Let’s talk about the ingredients. This comes together very quickly, as I use pre-made granola. There are a lot of good granola brands out there these days, but Purely Elizabeth is my favorite. No, they aren’t paying me to say that or to use their brand in a picture. I just really love it that much, and think it’s important to support companies that you agree with. Elizabeth’s granola (I get the Blueberry Hemp flavor) is gluten-free and vegan, and made with awesome ingredients like coconut oil, coconut sugar, chia seeds, hemp seeds, quinoa and amaranth. It also has dried blueberries mixed in, which are chewy and delicious. Have I sold you yet? Now, Elizabeth’s is a more “traditional” granola in that it uses oats as the base. However, for those of you looking for a Paleo option, you can use Paleo granola in this recipe. One brand that makes many different flavors and styles of Paleo granola is Steve’s PaleoGoods. Steve’s is true-blue paleo, with all junk-free ingredients and they also use part of their profits to support youth programs. Once again, I’m so excited that companies like Elizabeth’s and Steve’s exist, because they are the ones who will change our food culture for the better.

Individual Blueberry Crisp

1 cup granola (pre-made, your choice, I prefer Elizabeth’s [vegan] or Steve’s [paleo])
1 cup frozen blueberries
1 Tbsp + 1 tsp tapioca starch
1/2 Tbsp coconut flour
1 Tbsp coconut oil (solid, not melted)
1/4 tsp ground cinnamon
pinch of salt

Preheat the oven to 375 degree F, and have two 8 oz mason jars (or one 16 oz mason jar) ready.
In a small mixing bowl, combine the granola, 1 Tbsp tapioca, coconut flour, coconut oil, cinnamon and salt. You may need to use your fingers to thoroughly combine the coconut oil into the mixture.
In a separate small mixing bowl, toss the frozen blueberries with the 1 tsp of tapioca. (This is going to make the blueberries gel a little bit when they reduce, so it’s not too liquidy of a sauce at the bottom of the jar.)
Distribute your berries amongst the two jars, half cup in the bottom of one, half cup in the bottom of the other.
Distribute your granola mixture amongst the two jars evenly, on top of the blueberries.
Place the jars in the preheated oven (I like to put them on a cookie sheet so they’re easier to put in a take out).
Bake for about 30 minutes, or until the berries have reduced and are simmering in their own juice.
Note: if you’re using fresh berries instead of frozen, the bake time will likely be less.

Cinnamon Crunch Flatbread (Gluten-Free, Grain-Free, Nut-Free)

June 3, 2015/4 Comments/in Baked Goods, Blog, Breakfast, Food/by Morgan Carr

Panera’s Cinnamon Crunch Bagels were once one of my all-time favorite things. But these days, I prefer to make my own treats. This Cinnamon Crunch Flatbread is a perfect little morning or afternoon treat, and is gluten-free, grain-free, nut-free, and Paleo friendly. Plus it’s quick and easy to throw together!

It’s a gloomy, gloomy day here in the RVA. Luckily, I didn’t have to work today and Andrew didn’t have to work until the afternoon, so we were able to have a lazy morning. I woke up with an intense need for cinnamon rolls. The sticky, sweet, spicy and steamy combination was calling my name. Unfortunately, I had no time or patience for such process. You know how the best ideas come from necessity, right? Cinnamon Crunch Flatbread was born under such necessity. The necessity to recreate the cinnamon roll flavors, without the process.

That spicy cinnamon that tickles your nose, that crispy crunch of the caramelized sugar, that chewy, savory flatbread… If this doesn’t say, “Good morning, let’s enjoy our time together” I don’t know what does. The flatbread base is adapted from a recipe by Savory Lotus, and the cinnamon crunch is inspired by those so-darn-delicious Panera bagels. The flatbread comes together in about 2 minutes, and only takes 12 minutes in the oven. A couple minutes under the broiler to caramelize that cinnamon sugar combo, and that’s right folks… This could be in your hand in about 15 minutes.

Cinnamon Crunch Flatbread

2/3 cup tapioca starch
1/3 cup potato starch
1/4 cup coconut flour
1/2 cup avocado oil
1/4 cup water
1 (cage-free) egg
2 tsp ground cinnamon
2 Tbsp coconut palm sugar
1/4 tsp sea salt
1 Tbsp (grass-fed) butter, softened

Preheat the oven to 425 degrees F, and line a rectangular cookie sheet with parchment paper.
In a small bowl, combine the cinnamon, coconut palm sugar, and salt. Set aside.
In a large mixing bowl and using a fork to stir, combine the avocado oil, water, and egg.
Sift in the tapioca starch, potato starch, and coconut flour, adding them to your wet ingredient mixture. Combine the wet and dry ingredients thoroughly with your fork. This mixture should be sticky and hold some shape.
Spread this mixture onto the parchment-lined cookie sheet, evenly distributing the dough and forming a long, flat rectangular, flatbread shape. Note that this dough is super sticky, so I find it easiest to wet my hands and spread and shape the dough by hand. If the dough starts sticking to your hands, re-wet your hands.
Once the dough is shaped into the rectangular shape and about 1/4″ thick, place in the preheated oven for 12 minutes.
After 12 minutes, remove from the oven. Slide the flatbread off of the parchment, and straight onto the cookie sheet (I’ve found that if it gets left on the parchment paper, the bottom of the flatbread tends to get soggy. Take out the parchment and the bottom will get crispy.)
Coat the top of the warm flatbread with the softened butter. Then evenly sprinkle the cinnamon sugar mixture over top of the buttered flatbread.
Place under your oven’s broiler (High, if your oven has the option) for a couple of minutes. Watch your flatbread the whole time! This can turn ugly quickly. Let the cinnamon sugar start to bubble all over. Once the sugar is bubbling over the entire flatbread, remove from the oven and let it cool and set. Enjoy!

The Ultimate Chocolate Chip Cookie (Gluten-Free, Grain-Free, Nut-Free)

May 24, 2015/in Baked Goods, Blog, Food/by Morgan Carr

Sometimes you just need that familiar comfort of a warm, fresh-from-the-oven, tastes-like-grandma’s chocolate chip cookie. But if you’re like us, the typical slice-and-bake kinds just don’t cut it anymore. These Ultimate Chocolate Chip Cookies are gluten-free, grain-free, and nut/seed-free, yet full of nostalgia. If you’re looking for a chocolate chip cookie that fulfills your comfort food needs, but doesn’t send you over the processed-food edge, look no further… you’re home.

We recently did a sugar detox for 3 weeks (foreal), and learned so much. First of all, I learned that I actually can function without sugar. Seriously, when you get to the end of your day and realize that you didn’t slip up once, and you didn’t even think about being tempted, it feels like you deserve a trophy. Sad? Yes. Reality for most Americans? Absolutely. But as we got closer to the end of the no-sugar test, I started thinking about cookies. Chocolate chip cookies. And I couldn’t stop… So guess what I made to celebrate the end of our detox? Taadaaa! The Ultimate Chocolate Chip Cookie was born. But let me tell you the craziest part, and what tells me that our little detox was pretty successful: I ate one and was satisfied. Guys, let’s go over that again. I made awesome chocolate chip cookies after going 3 weeks without sugar, and only wanted one. Winner winner, chicken dinner! The curse is broken.

That certainly doesn’t mean these are any less scrumptious, of course. I based this recipe off a certain “House” recipe that many of us grew up with, and they do not disappoint. You have a choice with these as well: to Xanthan or not to Xanthan, that is the question. A lot of gluten-free bakers use xanthan gum in their recipes because it helps the goodies stick together and not crumble into a million pieces. Personally, I prefer not to use it because it is still a relatively processed ingredient, and it’s not something I would naturally use in daily life. But in the interest of science, I ended up making one batch of these cookies without xanthan (pictured) and one batch with it. There are definitely differences. Mainly, the ones with xanthan held together better and were much less delicate (expected), and they also didn’t spread out quite as prettily as the ones without xanthan did. Also, I felt like the ones with the xanthan were a little fluffier and cakier than the ones without. That being said, while the cookies without the xanthan required a more delicate touch while eating them, I will probably make them without the xanthan in the future. If you do plan on using the xanthan, I would recommend you flatten out the cookie dough a little more (don’t just roll them into balls and bake) since they don’t seem to spread out as much in the baking process.

What makes these cuties different, is that they are “paleo” or “primal” friendly, without using nuts. I do already have one chocolate chip cookie recipe posted, but that uses almond flour or sunflour seed meal, and these days we really try to stay away from nuts and seeds. Plus the texture of these Ultimate cookies is a lot better, and more like a “traditional” cookie I think. They do still use a good bit of butter, but you could use ghee as well. As always, please please use grass-fed butter! Contrary to popular belief and traditional thought, butter that is good quality (read: grass-fed) is actually full of good stuff.

The Ultimate Chocolate Chip Cookie

1/3 cup tapioca starch
1/3 cup potato starch
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup grass-fed butter, softened to room temperature (important!) — I use Kerrygold salted
2/3 cup coconut palm sugar
1/4 tsp molasses
1/2 tsp vanilla extract
1 egg (free-range)
about 1/2-3/4 cup chocolate chips — I use Enjoy Life minis
optional: 1/2 tsp xanthan gum (see above for my notes)

Preheat the oven to 375 degrees F, and line a cookie sheet with parchment paper.
In a small bowl, sift and mix the tapioca starch, potato starch, coconut flour, baking soda, and salt (and xanthan gum if using) together.
In a large mixing bowl, beat together the softened butter, coconut palm sugar, molasses, vanilla, and egg with an electric mixture, until the texture is uniform.
Slowly mix in the dry ingredients to the wet mixture, using the electric mixer to combine. Continue until all of the dry ingredients have been completely mixed in.
Fold in the chocolate chips.
Using a 1 Tbsp scoop, place balls of dough on the parchment-lined cookie sheet. You should get about 12 balls of dough. Flatten the tops of the balls slightly (flatten a little extra if you’ve used xanthan gum).
Place your cookie sheet with the dough in your fridge for 10 minutes to allow the dough to set up a little before baking. This will prevent the butter from melting too quickly so the cookies won’t spread out too much and run together.
After 10 minutes in the fridge, place the cookie sheet straight into the preheated oven, and bake for about 9-11 minutes, until golden brown and cracked.
Remember, if you haven’t used xanthan gum, be gentle! They should not be dry, but they might be fragile.

Asian Stir Fry (Soy-Free, Gluten-Free)

May 17, 2015/in Blog, Food, Main Dishes/by Morgan Carr

Let’s be honest, in most homes (at least here in the US) Chinese food is a weekly staple. Unfortunately, it’s hard to come by junk-free stir fry. Until now… Soy-Free, Gluten-Free, and none of the bad stuff means you can indulge. Filled with veggies, and real stir fry flavor. Don’t worry, the leftovers are just as good as your usual take-out.

First, let’s address the elephant in the room. It’s been a ghost town the last few months here at YAA. Andrew and I both somehow found ourselves working 3 jobs (yes, I mean 6 total) plus I was taking a class while he was studying for his Health Coach certification. Let’s just say 2015 hasn’t been the most stress-free year so far. Unfortunately, that meant letting some things slide. Things such as our little creative outlet here… and our social lives… and our sanity. Luckily, we’ve moved past that tough spot, survived, and are heading forward. Onward and upward, my friends, onward and upward. Speaking of which, our website will be changing in the next few months! With Andrew getting his Health Coach certification, it’s going to get a makeover to be more focused on his business, which is incredibly exciting! Just you wait.

So what better way to say “we’re baaaack” than with some Asian Stir Fry? I can’t even talk about how much I love Asian flavors. In college, I would say about 4 or 5 out of my 7 dinners per week were Asian flavored. Mostly because it’s relatively easy. Cook some rice, throw some veggies in a skillet, and pour some sauce over it, ta da! Dinner of champions. But ever since refocusing my eating habits and eliminating that processed shtuff that is a usual go-to (I’m looking at you, Kikkoman) I’ve been really disappointed by my Asian flavored attempts. It was never right. Coconut aminos always seemed too sweet, but I wasn’t sure where else to go with it. After pouring over “paleo-fied” Asian recipes, I finally managed a combination that is not just sufficient, it’s amazing. I’m serious. I ate this for dinner last night and for lunch today and I was really, really sad when it was gone. If I had more ingredients to make it (and if Andrew wouldn’t think I was a crazy person) I would make it again tonight.

I used rice noodles because I had never used them before and thought it would be yummaayyy (I was right) but you could use regular rice, or no rice at all if you’re into that kind of thang. You could also sub different veggies, or meats. Chicken or shrimp would be perfect as well. Do whatever feels right in that Asian-inspired heart of yours. I topped it was fresh cilantro because we both lurve cilantro and I actually think the flavor adds a lot to this dish, but I know that apparently it tastes like soap to some of you, so ya know, don’t add it if that’s the case. Also, I put grass-fed butter in the sauce because it makes it thicker and creamier and silkier and delishier, but if you want it to be dairy-free, just leave it out.

Eat!

Asian Stir Fry

1 lb grass-fed beef (flank steak works well), sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 medium carrots, sliced into coins
1/2 yellow onion, sliced
1 cup of broccoli slaw (the kind that comes pre-shredded in a bag)
1/2 cup of baby bella mushrooms, sliced
2 cloves of garlic, minced
1/2 cup coconut aminos
1/2 tsp fish sauce
1/2 Tbsp unfiltered honey
2 Tbsp grass-fed butter (I use Kerrygold)
1/2 of a 14 oz box of Asian style rice noodles (make sure rice and water are the only ingredients)
1/4 tsp each salt, black pepper, and ground ginger
Avocado or coconut oil to coat skillet
Red pepper flakes or hot sauce to taste
Fresh cilantro (optional)

In a mixing bowl, combine coconut aminos, fish sauce, honey, garlic, ground ginger,and butter (butter doesn’t need to be melted). Set aside.
Cook rice noodles according to manufacturer instructions. Set aside. Tip: If they seem like they are going to stick together, add some water into the pot/bowl in which they are sitting until you are ready to use.
Add the avocado or coconut oil to a large hot skillet. Saute the beef in the oil until barely pink, and season with salt and black pepper. Remove the meat with tongs and set aside, leaving the residual liquid in the skillet.
To the skillet, add your coconut aminos mixture. Cook this sauce over medium heat at a slow simmer until it starts to thicken. (You will notice that the bubbles seem thicker, this should take about 5 minutes. Don’t let it burn, low and slow is all it needs.)
To the thickened sauce, add all of your veggies (onions, bell peppers, carrots, broccoli slaw and mushrooms). Stir until the veggies are coated in the sauce.
Cook these veggies at medium to medium-high heat, until they are softened to your preference. The onions should be close to translucent.
Add you noodles and meat to the veggies. Toss until thoroughly combined.
Top with cilantro and serve!

Makes 4 servings

Hidden Veggie Muffins (Gluten-Free, Nut-Free, White Sugar-Free)

February 9, 2015/in Baked Goods, Blog, Food/by Morgan Carr

Can’t get your kids (or your spouse… or yourself) to eat their veggies? These double chocolate chip hidden veggie muffins are the perfect solution. The entire base for these muffins is a mixture of zucchini, carrots and green leaves. Not to mention they’re also gluten-free, grain-free, nut-free, dairy-free and white sugar-free. Oh, and they’re pretty darn tasty… who could resist a double chocolate chip muffin for breakfast?

While I’m not a mom, I have been surrounded by kids for a long, long time. I’ve gone from working as a camp counselor, to a preschool teacher, to a nanny, and there’s one thing I know for sure: it’s hard to get kids to eat green stuff. And for the most part, if the kids won’t eat it, the moms won’t buy it. That makes for breakfasts that are filled with sugary cereals, waffles, pastries… whatever the kid will actually put in their stomach before heading out to school. You can’t let them go hungry, right? Well, I have a solution for you that will hopefully make you feel a little better before putting your kid on the bus. Or putting yourself in your cubicle for that matter. Hidden Veggie Muffins. Actually… Double Chocolate Chip Hidden Veggie Muffins to be exact. A batch of these guys have 1 zucchini, 2 carrots, and 2 big handfuls of green leaves. And I promise you, you can’t taste a single one of them. All you taste is chocolately goodness, and all you see is a kid scarfing down his/her greens without even blinking an eyelash. Oh yeah, that’s a mom win for sure.

Who could resist a chocolate muffin for breakfast? Not I.

Hidden Veggie Muffins

1 small zucchini, roughly chopped
2 full-sized carrots, roughly chopped
2 large handfuls of greens of your choice (baby spinach works great)
2 Tbsp water
1/2 cup + 1/4 cup chocolate chips (I use the brand Enjoy Life as they are allergen-free)
2 pasture-raised eggs
2 Tbsp Grade B Maple Syrup
2 Tbsp pure cocoa powder
6 Tbsp Coconut Flour
1/4 cup Unmodified Potato Starch
2 Tbsp Arrowroot Starch Flour
1 tsp apple cider vinegar
1 tsp baking soda
1 tsp baking powder (note that baking powder is usually made from corn starch, omit if necessary)
1/2 tsp vanilla extract
pinch of salt

Preheat your oven to 350 degrees F, and line a standard-sized (1 dozen) muffin tin with paper liners or liberally coat the pan with coconut oil.
Add your zucchini, carrots, greens, and 2 Tbsp of water to a blender, and blend until it is a puree. This may require scraping down the sides of the blender a few times to get all of the pieces incorporated. When the mixture is a consistent color and texture, it is done. It should be almost like baby food.
Over a double broiler, melt your 1/2 cup of chocolate chips and your 2 Tbsp of maple syrup. Heat and stir until the chocolate chips are completely melted and the syrup is thoroughly combined.
Remove your chocolate/syrup mixture from the heat, and add in your veggie puree. Stir until combined.
To your chocolate/veggie mixture, add your dry ingredients (cocoa powder, coconut flour, arrowroot, potato starch, baking soda, baking powder, salt). Again, stir to combine by either hand or electric mixer. Continue until the batter is a consistent color and texture.
To your batter, add your eggs, vanilla, and apple cider vinegar. Again, stir until thoroughly combined.
Fold in your 1/4 cup of chocolate chips.
Evenly distribute your batter into the 12 cups of your muffin tin. I got about 2 Tbsp of batter per cup.
Bake your muffins for 20-22 minutes, or until the middle of the muffin springs back when touched.

Make 12 muffins

Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You’re An Animal. Thanks!

Brownie and Mint Chocolate Chip Ice Cream Cake (Gluten-Free, Dairy-Free, White Sugar-Free)

January 24, 2015/8 Comments/in Blog, Dessert, Food/by Morgan Carr

This is a brownie and mint chip ice cream cake treat with great credentials: gluten-free, dairy-free, and white sugar-free. And trust me, you won’t miss any of it. Creamy mint chocolate chip ice cream layered with dense, chewy brownie. Perfect for any celebration… especially a 27th birthday!

Happy birthday to my main man and partner in crime, Andrew! On the 22nd my favorite nutrition nerd turned 27, which of course called for a special birthday treat. He’s not much of cake fan and actually asked for mint chocolate chip ice cream instead, but I decided to take it a step further. Birthdays are supposed to have some form of cake, amiright? When I unveiled this creation, he literally did a happy dance and then threw me over his shoulder. I’d say I succeeded.

Yep, he’s loving it.

If you ask me, mint chocolate chip is the best ice cream flavor, best flavor combination, best thing ever. Add brownie and we’re done here, it’s a wrap. The brownie is dense and chewy, and the ice cream is creamy and fresh, even though it doesn’t have any of the “typical” ingredients. No gluten, no dairy. All the fun. Don’t have a birthday to celebrate? Celebrate any day that ends in a “y.” Done and done. Just make sure you share 🙂

Brownie and Mint Chocolate Chip Ice Cream Cake

Brownie

A double batch of my Flourless Classic Brownies recipe

Mint Chocolate Chip Ice Cream

two 16 oz cans of coconut milk
1/4 cup Arrowroot Starch
1/4 cup unfiltered honey or maple syrup
2 eggs
1 Tbsp Peppermint Extract
1 tsp vanilla extract
about 1 tsp of liquid chlorophyll (optional, gives green color. Can be found at health shops.)
about 1/2 cup of Enjoy Life Semi-Sweet Chocolate Chips, finely chopped

Chocolate Ganache Drizzle

about 1/3 cup of Enjoy Life Semi-Sweet Chocolate Chips
2 Tbsp canned coconut milk

Start by making a double batch of my Flourless Classic Brownies recipe. Line the bottom of two 8″ round cake pans with parchment paper (I traced the pans and cut out the circles so the paper fit exactly in the bottom of the pan). Coat the bottom and corners of the pan with coconut oil or another fat source, place the paper on top of the oil, then coat the paper with the same oil. You don’t want these to stick! Distribute the brownie batter evenly into the two pans. Bake these brownies at 350 degrees F for about 30 minutes, or until the tops are cracked and an inserted toothpick comes out clean. Place these brownies in the freezer to cool (they need to be cold before you put the ice cream on top).
Next, make the ice cream base. Place all of the ice cream ingredients in a medium saucepan, and stir until completely combined and the egg yolks are broken. Heat over medium-low heat, until the mixture is warm but not hot. Remove from the stove, cover with lid, then place in the fridge to cool for at least 1 hour.
Once the ice cream base is cooled, strain the mixture so there are no lumps, and follow manufacturer instructions for your ice cream maker to make your ice cream. About 5 minutes before the end of the cycle while the machine is still running, add your chopped chocolate chips.
Once your ice cream has finished, evenly distribute the ice cream over the brownies still in the pans. Don’t push the ice cream all the way to the edges of the pans because this will make it harder to remove– leave a gap between the ice cream and pan edges. Place the pans back in the freezer, and let the ice cream harden.
Once the ice cream is hardened, remove both brownie/ice cream cakes from the pan (I just flipped them upside down and they came right out), peel off the parchment paper, and stack them on a plate.
To make the ganache, place the chocolate chips and coconut milk in a double broiler, and heat until melted and combined. Remove from the heat and drizzle over the cake. Enjoy!

Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You’re An Animal. Thanks!

Quinoa and Spinach Patties (Gluten-Free)

January 18, 2015/2 Comments/in Blog, Food, Main Dishes/by Morgan Carr

These meatless (and gluten-free) quinoa and spinach burgers are easy to make in a big batch and freeze. Reheat in only 15 minutes, perfect for when you don’t have time or energy to cook. Plant-based protein and greens in one neat little patty package! Meatless Monday anyone?

These little guys are something I used to make in college a lot, mainly because they freeze and reheat like a dream, so they’re awesome for making a big batch and having them stocked up and ready to go when you don’t feel like cooking. Now, Mr. Meat-Every-Meal Andrew wasn’t through the roof about the idea of a non-meat burger, but even he said it was good, so I’ll take it. I used sprouted quinoa, which is more easily digested than non-sprouted grains, but note that we do still monitor our grain intake. They aren’t something to go overboard with if you want to keep your gut health in check. Oh, and this is also a great way to get some extra greens in!

I particularly like these for lunch. They would pair perfectly with a big, fresh salad. Yuuummm.

Quinoa and Spinach Patties (Gluten-Free)

1.5 cups of sprouted quinoa (dry)
3 cups of water
1/2 cup white onion, minced
1 clove garlic, minced
2 eggs
2 Tbsp coconut flour
2 Tbsp potato starch
2 large handfuls of baby spinach
1/4 tsp each salt, black pepper, red pepper flakes, and italian seasoning
1 Tbsp + 1/4 cup avocado oil

In a medium saucepan, combine the dry quinoa and water, and cook as directed on the package until done.
In a large pot, add your onion, garlic, avocado oil, salt, black pepper, red pepper and italian seasoning. Saute until the onions are translucent. Add the spinach and stir until the spinach is wilted.
Once both the onion and quinoa are done, remove from heat and add the quinoa to the onion/garlic mixture in the large pot. To this mixture, add the eggs, coconut flour and potato starch. Mix until thoroughly combined. The mixture should stick together relatively well and should start to form a ball.
Heat the 1/4 cup avocado oil over medium to medium-high heat in a large skillet.
Drop 1/4 cup sized balls of your quinoa batter into the hot skillet, being sure to give each patty space to cook and not overcrowd the pan.
Cook each patty until it is firm, and golden brown on each side. Add more oil to the pan as needed. Repeat until no batter is left.

Makes about 14 patties.

Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You’re An Animal. Thanks!

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