For about 6 months now, we have been adhering to a lower carbohydrate diet with (almost) no processed foods or sugars. It is pretty much an 80/20 version of the traditional foods diet laid out in the Weston A. Price Foundation guidelines . Eighty percent of the time we are good and the other twenty percent we still treat ourselves in moderation. Needless to say, I feel great!
After spending a good chunk of my 20s as a vegetarian, it was weird to switch to a way of living that includes animal protein and butter as well as other healthy, real fats everyday. The meat we eat is high quality, though, and usually local so at least we are helping out local farmers who are raising their meat in a humane way. And I still believe that everything is good in moderation so I try to only eat meat for one meal a day. Unless there is bacon involved….
When we have desserts now, I try to make them grain free and full of whole, nutritious ingredients. The great thing about grain free flours, such as coconut and almond flour, is that they are very filling, leaving you satisfied without eating quite as much. They are also naturally a tad sweet and pretty easy to cook with. They can be expensive, although Trader Joes has a great deal on almond meal.
I try to only make one dessert a week, which is easier when my sweet toothed husband is out of town. The other day, Vance and I decided we needed a dessert to finish off our great dinner. I found a recipe for grain-free shortbread cookies from the Nourished Kitchen. It is one of my favorite traditional foods blogs. Check her out! Vance wanted to add berries and whipped cream, to which I replied “I knew you were gifted” and we had a nice after meal treat!
The shortbread cookies are also great when eaten alone OR you can do the SALTED CARAMEL DIP that she details in her blog post. We will be trying that at some point I am sure! The whipped cream was homemade as well, and once you make it from scratch you will never buy that crap from a can again. Happy, healthy eating!
Grain Free Shortbread Cookies (From Nourished Kitchen)
- 1 3/4 cups almond flour (I used Bob’s Red Mill)
- 1/4 cup coconut flour
- 1/2 tsp sea salt
- 1/4 cup honey
- 1 tsp vanilla
- 1/2 cup butter, cold and cut into small pieces (I used Organic Valley Cultured Butter)
- Preheat oven to 350 degrees
- Mix flours and salt in a bowl.
- Add honey, vanilla, and butter into the dry mixture and mix with your hands or a pastry blender until you create a sticky dough.
- Turn dough out onto a piece of parchment paper. Top with another piece of parchment paper and use a rolling pin to flatten the dough into a rectangle a little thicker than 1/4 inch. Using a knife, cut down the center lengthwise and then across every inch or two to make small rectangular cookies.
- Hold back temptation to lick your hands
- Place cookies gently onto a parchment lined baking sheet. Bake for 12 minutes or until the edges are just becoming brown.
- When you take the cookies out of the oven, you need to transfer them to a cooling rack while they are on the parchment paper as they will still need to set. Just slip the paper from the cookie sheet to the cooling rack and resist the temptation to touch them. They will crumble easily until they are completely cooled.
For the Whipped Cream (thanks, Mom)
- One carton of heavy whipping cream
- Sweetener of your choice (I used honey this time but have also used powdered sugar)
- optionally, you can also add an extract such as vanilla or almond to give it a different taste.
- Place the cream into the bowl of a stand mixer. (Tip: it is best to put the bowl in the freezer before doing this so that it is as cold possible)
- Beat on high until the cream begins to get airy and look more solid. Add the sweetener and extract. I used about 2 Tbsp of honey but do it to your liking!
- Lick beater and possibly the bowl.