These marzipan truffles are made with homemade marzipan, and make a perfect holiday gift for the someone who loves chocolate and almonds. They are gluten and dairy free, and made with almond meal, so technically grain free too. They were actually really easy to make, and taste just like store bought ones. Every time we go to World Market, my husband searches out the chocolate covered marzipan, so I’m happy I can now make some that taste just as good.
Why buy marzipan when it is super simple to do it yourself. With Halloween right around the corner, my husband and I wanted to make some chocolate covered marzipan truffles, which is one of our favorite sweet treats. I will post this recipe next guys!
Marzipan is gluten and dairy free, so it’s great if you are allergic or sensitive to either of those things. Personally, my husband and I love anything almond flavored, so naturally marzipan has a special place in our hearts.
The recipe for DIY marzipan does contain confectioner’s sugar, which is obviously not ideal, but I wanted the same taste and texture that you would find in a grocery store. This recipe also contains a raw egg white as a binder, so if you are vegan this recipe isn’t for you. I don’t have an issue with raw eggs, since I make my own paleo friendly mayo all the time, and I like my eggs over easy for breakfast. That said, use common sense, like keeping the marzipan stored in the fridge or cook with it as soon as possible.
I was lucky enough to receive a week’s worth of FITzee Foods in exchange for an honest reveiw, and I’m really excited to share this company with everyone. Here are some reasons why I love them:
Their turkey is nitrate-free and hormone free, the chicken is free-range, & the beef is grass fed.
Their meals are delivered fresh, never frozen.
Meals are portion controlled to ensure you eat the right food and the right amount.
They offer meals in four different sizes: Small, Medium, Large, and Family Size.
Labels that show you which meals are DF- Dairy Free, GF- Gluten Free, PF- Paleo Friendly, VG-Vegetarian, and/or *LC- Low Carb (love this!!!)
All nutritional information and ingredients are labeled on each package.
Multiple heating method options – Microwave, Stove Top or Oven. I used the oven at 350 for ten minutes and had no issues.
Option to freeze meals for up to 3 months.
The ingredient lists consisted of fresh real food without chemicals or preservatives.
Overall, when I don’t want to deal with grocery shopping, cooking, and cleaning, this is a great, healthy alternative. The portion sizes for paleo and low carb meals are perfect for someone looking to lose weight. Plus, I think these would definitely make great lunches to take to work as well. The portions are a little small for me for dinner, since I consume a ton of food, so sometimes I ate two instead of one.
Everything I tried had been flavored well, and tasted good. Obviously, I wouldn’t compare this to my own cooking, but for a busy person who doesn’t have time to cook, I think this would be really helpful. Even though I try to cook and meal plan as often as I can, life can get crazy, and a lot of times I don’t have the time or energy. I love the labeling since I always want to know if the food I buy has dairy in it, and I love being able to quickly tell if the food is paleo or gluten and dairy free without going over every single ingredient.
They were generous enough to provide a promo code that can be used at checkout at www.fitzeefoods.com
October in LA is still pretty warm, so what better way to celebrate the fall than a paleo and vegan friendly pumpkin ice cream. I naturally sweetened this recipe with dates, and used full fat coconut milk to make it dairy free. I also used a pumpkin pie spice blend from Frontier, which is just a mix of cinnamon, ginger, cloves, and nutmeg. The end result is an ice cream that tastes just like pumpkin pie filling.
Since this recipe was so thick and creamy, I shortened the amount of time in my ice cream maker by half. I do recommend a high speed blender, since I used dates as a sweetener and you want them completely blended. Dates are one of my favorite ways to sweeten up an ice cream, because they also provide fiber. Not only is fiber great for your health, but it thickens up the ice cream. A thick and creamy ice cream base, means a better end result. I’ve found that the more fiber and fat in the ice cream, the better. The pumpkin puree also provided fiber, so I used less coconut milk than I’ve used in previous recipes.
Even though it’s 100 degrees here in LA, I still wanted to cook some fall food. I love pureed vegetable soups. They are full of healthy vegetables, paleo friendly, and make a great comfort food. I made this soup really thick and creamy (without the cream), but you can easily thin it out with some chicken or vegetable broth. I did after dinner to give myself a bit more leftovers. This soup does have a bit of a kick, mostly from the little bit of fresh ginger, I grated into the soup. I only used a 1/4 of tsp, but you could always reduce or omit that ingredient.
There are many different curry powders you could use, but I like Mandras Curry Powder, which is what you would use for a mild yellow Indian curry. I got the brand Koshys from my local Indian grocery store. But this mandras curry powder from Rani (on amazon) would work great. You can easily make your own, but it’s nice to have one hand for convenience.
(optional) 1-2 cups chicken or vegetable broth (to thin out soup for desired thickness)
(optional) cilantro garnish
(optional) coconut milk garnish
Add two acorn squashes (whole), three carrots with ends cut off, one large sweet white onion cut in half, and half a cup of water to slow cooker to steam.
Set slow cooker on high for 2.5 hours.
Then when acorn squash seems soft to touch, be careful it will be hot in slow cooker and can burn your hand, use a fork or wooden spoon to see if it has softened. Then add carrots, onion, and 1 can of coconut milk (optional: set aside a little bit of the coconut milk for garnishing soup at the end) to the blender.
Then half the squashes, and scoop out seeds inside. Scoop out squash flesh, but not skin, and add to blender. Blend in batches to prevent a mess.
Once all the vegetables have been blended with the coconut milk, add them to a large pot.
Then mix in curry powder and sea salt. Enjoy.
(optional) Thin out soup with chicken or vegetable broth to achieve desired soup thickness.
(optional) Garnish with cilantro, coconut milk, and fresh ground black pepper
This recipe for roasted shishito peppers with bonito flakes is not only easy, but a quick appetizer to make that will wow friends and family. I attempted to recreate a recipe that I had at a really awesome sushi place close to my apartment, which started my love for bonito flakes. If you don’t know what bonito flakes are, they are shaved pieces of smoked and dried bonito, which is a type of tuna. Bonito flakes are commonly used in Japanese cooking, usually as an ingredient in fish broth. These flakes have a really unique umami, salty, and smokey flavor that makes a delicious and pretty garnish. I picked up mine at my local Japanese grocery store, since my neighborhood has a large Japanese community. You can also find them on amazon.
Most of the time these peppers are mild, but a few can be pretty spicy so I recommend serving it with a refreshing dipping sauce. I think my lemon garlic aioli would taste delicious with it, but the sky is the limit, so feel free to be creative. The aioli can be made ahead of time as well, so these can be quickly made right before or even during a party.
Mix peppers with olive oil, coconut aminos, and sea salt. Then wrap it all in foil and let it roast for 6 minutes.
Then unwrap peppers from foil and broil peppers for two minutes. Then move them around on the baking sheet so they blister evenly and broil for another two minutes, or until desired amount of blistering occurs.
Transfer peppers to a serving dish, and drizzle with additional coconut aminos and sprinkle bonito flakes over top and serve immediately.