Ingredients:

• 1 C. Almond Flour
• 1 TBSP. Coconut Flour
• 1/4 tsp. Pink Himalayan Sea Salt
• 1/2 C. Enjoy Life Chocolate Chips
• 3 TBSP. Organic Refined Coconut Oil, melted
• 2 TBSP. Organic Maple Syrup
• 1 tsp. Coconut Sugar
• 1 tsp. Vanilla Extract
• 3 TBSP. Almond or Coconut Milk

Directions:

• Combine flours in a  medium bowl and stir in all remaining ingredients aside from the chocolate chips. 

 

• Once smooth, stir in chocolate chips and chill for 30-60 minutes.

 

• Once chilled, roll into balls and serve or stash

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• Keeps for about 3-4 days in refrigerator, or freeze to thaw and enjoy. 

Simplicity is key when it comes to having recipes on hand for your side dishes. Oftentimes, with stricter diets, our efforts and time going into creating healthy entrees. When you have the task of also making multiple meals a day, side dishes, appetizers and desserts, no one has time for complicated.

I like the minimal amount of ingredients in these rolls and that they are easy to whip in the morning when I'm already baking for the day and store them for dinner or for the week. They hold up really well when stored and sealed and can be served along any meal of the day. 

Earlier this week I made a batch of these little hearty rolls while I was in the kitchen whipping up a new Blueberry Donut recipe and I knew I wanted to serve them with dinner. A dinner I had not yet planned. 

Once Mr. Charming got home I made a pot of delicious Turkey Chili (again, simple and easy!) consisting of spiced turkey, hot chili beans, spices, onion and avocado and served these rolls alongside it and it was phenomonal! These rolls are PERFECT for soaking up chili sauce, stew juice or runny eggs when served with a little natural fruit jam at breakfast.

​So good, so so so good. Enjoy! 

Ingredients: 

• 1 C. Gluten-Free All Purpose Flour (I use Bob's Red Mill)
• 1/2 tsp. Baking Soda
• 1/2 tsp. Cream of Tartar
• 1 tsp. Sea Salt
• 2 Tablespoons of Mayo (I use Trader Joe's) 
• 1/2 C. Dairy-Free Milk of Choice (I used coconut milk) 

Directions: 

• Preheat oven to 350 and grease a muffin pan with a light oil or dairy free butter. ​
  
• Combine all ingredients in a bowl and mix until dough is formed.
• Spoon dough into muffin pan and bake for 15 minutes or until golden. 

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​What is your favorite yeast-free bread that you've been able to whip up or find? 

So from time to time I have friends who knock out amazing Paleo recipes and I make them come over and share. And then I beg them for the recipe to share with all of you, haha. 

Mine and Mr. Charming's best friend, Sheldon, is a fellow Christian and blogger as well. His blog www.TwithJ.com inspires me daily. His worldwide travel and deep connection with God through it all is profound and beautiful and I'm hoping he will be a guest poster in this space with his insights, travel tips and yummy healthy recipes while I'm on maternity leave. 

The other night he came over for our weekly dinner and game night and he brought these little beauties pictured below. He has his own garden and grows delicious organic zucchini. A sucker for fried zucchini I loved his healthier spin on the classic favorite. 

The recipe is below and pairs as a great side dish to a grilled chicken, a salad or on their own as a snack. 

Ingredients:
​
1 Medium Zucchini
3/4 c. Almond Meal
1 tsp. Pepper
1/2 tsp Pink Sea Salt
1/2 tsp 6 Pepper Blend
2 Large Eggs


Directions:

Preheat oven to 400 degrees.

Crack and whisk eggs in a small bowl. Mix pepper, almond meal, salt and pepper blend in a separate bowl.

Thinly slice zucchini and dip in egg wash. Coat thoroughly in almond pepper mixture. Place on cookie sheet and bake on one side for 5 minutes. Flip and cook an additional 5 minutes. 

Let cool and serve alone or with a Paleo ranch dip. 

I've always been an avid believer in snacking. Eating throughout the day, instead of consuming three large meals, not only keeps your blood sugar levels more stable, but it allows your energy to last throughout the day and not dip and spike drastically.

Now that I'm expecting a little of my own and my metabolism is on overdrive, I've been searching for ways to stay full throughout out the day, while staving off morning sickness and getting the minerals and nourishment I need. 

​Enter, nuts. 

​Since week 6 of my pregnancy, almonds have been a must-have when I'm out and about. They keep me full, have helped the nausea and are a great source of fiber, protein and healthy fat. 

Nuts (and seeds too!) have always been a must when creating snacks that are healthy and filling. My most popular snack recipes being my Blueberry Pumpkin Trail Mix, my delectable & warm Maple Cinnamon Almonds and my Double Chocolate Protein Balls. 

Nuts.com offers MANY healthy, nutty snack ideas as well. With options for kiddos, work, holiday parties and vegan options, there is something for everyone. I love shopping their extensive shop of organic chocolate, nuts, seeds and dried fruit to make crazy trail mixes. I'm not down with what's sold in regular stores and I love creating my own concoctions. Like a mix of sunflower seeds, fresh dried coconut, cranberries and dairy-free dark chocolate. It's a rich, sweet and decadent treat with plenty of nutrients and vitamins for me and baby. 

Mixing cashews with dried fruit is always a yummy fruity/salty combination as well and gives me good energy when I'm working on tight deadlines. Nuts make for great brain fuel. 

This season is my favorite. A season of cool weather, family & friends, and lots of travel and celebration. And although I am welcoming it with an open heart, it's also a season of growth, strength and testing for Mr. Charming and I. As I mentioned before, on keeping you all up to date on our family journey, we met with the OB again today who has turned us over to a fertility specialist center. We've done all the "normal" tests we've can, I tried a year on hormone therapy, bringing us to just over 2 years TTC and it's now time to step it up. I will admit today was hard. Fear, frustration and sadness are all trying to creep in. But I know better. I know I serve a greater God who has all of these moments as part of His grander plan for us. So today, I could have wallowed and napped (which I realllly wanted to do.) Or I could have celebrated life today. 

I chose the second. I slipped on my shoes and got outside with my fur baby Charlie and made delicious protein balls to take with me to nosh. Because yummy nosh = smiles. And because hormones = chocolate So I opted for a healthier spin on chocolate instead of bingeing (much controversy on how to spell this word, haha) on dark chocolate squares. We always have a choice. 

Getting into the kitchen and getting outside are very therapeutic for me. Since my touring and Hollywood days I tend to become introverted if I'm by myself for too long. Working from home is a blessing but it can shut you off from the world far too often, so I make it a point to get out and see people, move my body and talk to God outside. 

It's amazing what thirty minutes of sunshine and whipping up new, yummy food can do for a girl. I'd been seeing a million protein packed recipes and I'd also been eyeing my stash of pumpkin seeds that I'd been wanting to incorporate into something. With the mix of my need to make everything pumpkin, my current need for chocolate and a desire to make a snack that was hike-friendly, my Double Chocolate Pumpkin Protein Balls were born. 

These came out so good. They almost have a fudge like consistency, so I only had a couple. They would also be a GREAT addition as a party dessert for the holidays. I am LOVING pumpkin seeds right now. They are a FANTASTIC food to help detox your body. Gluten-free oats also help cleanse my system by adding fiber into my diet that is primarily protein and veggie based. 

SoyNut Butter is a non-gmo, nut free alternative to nut butters for those who can't tolerate nuts, while still offering the same nutty, roasted flavor. The soybeans are also packed with protein, meaning you don't need to use a protein powder in these balls to get your protein in. 
​
Ingredients:
1/2 Chocolate SoyNut Butter - enter to win a free jar!
1 C. Gluten-Free Oats
1/4 C. Pumpkin Seeds 
1/3-2/3 C. Organic Honey (It varies on dryness, I like mine "fudgier")
1 Tsp. Organic Vanilla
1/4 C. Unsweetened Cocoa  Powder 
Ground Chia & Flaxseed Optional for additional nutrition benefits

Ingredients:
Put all the delicious ingredients in a bowl, mix well, chill for 20-30 minutes, form balls with hands, enjoy. They store for up to a week in a glass airtight container. 

Once chilled I tossed a few in a bag and headed out to explore the fall scenery with my Charlie bear. He thought they looked super yummy too! But he noshed on dehydrated chicken instead. ;) 

What are your favorite easy-to-grab hiking treats?

Making your own applesauce is super easy & can save you plenty of money. You can also store it in small containers to make it easy to take on the go and safer than buying the applesauce packets that can contain mold. 

Ingredients:
3-4 Lbs of organic fuji or gala apples, peeled & cored. 
1/2 c. filtered water

Directions: 
Once apples are peeled and cored, slice them into wedges. Place them in your slow cooker and pour in filtered water. Cook on the low setting for 6 hours. Once the apples are extremely soft, use an immersion hand blender (or transfer to a conventional blender)  to puree into applesauce. Store for up to seven days in the refrigerator or freeze for up to five months. 

Ingredients:
2 bunches small carrots, peeled, trimmed
2 tbsp Grade B, high quality maple syrup
1 tbsp fresh thyme, chopped
Salt to taste

Directions:
Heat a small amount of sea salt water in a medium sauce pan. Cook carrots until just tender.
Drain well, place in bowl and toss with maple syrup, thyme and salt. Kids also enjoy the slight sweetness of the carrots. 
Serve hot!

These little sliders are great for a picnic or a sports party. Serve with a grilled  chicken salad for a full meal with gluten-free cupcakes. 

Ingredients:
•2 medium-sized sweet potatoes
•1/3 cup olive or melted coconut oil (olive oil suggested)
•1 Tablespoon lime juice (the juice of 1 lime)
•zest of 2  limes
•sea salt
•small bowl of chopped basil
•small bowl of thyme
•9 strips of bacon (omit for vegan)
•2 organic roma tomatoes, thinly sliced (omit for AIP)
•romaine heart leaves
•paleo mayo (Or Egg Free Vegan Mayo) (optional)

Directions:
1.Preheat oven to 375 degrees.
2.In a small mixing bowl, combine the oil, herbs, lime juice, and sea salt.  Set aside for a few minutes while you slice the potatoes.
3.Slice the sweet potatoes into rounds, about 1/4 inches thick and place them on a baking sheet. Brush the oil mixture onto each slice of potato.  Sprinkle some additional sea salt on to each oiled round.
4.Bake  the sweet potato rounds 35-40 minutes.  (Flip them once halfway through baking. And spoon some more of the oil /herb mixture on top)
5.While baking the sweet potatoes- slice your tomatoes and avocado and cook your bacon until crispy. (Note: to keep the avocado from turning brown drizzle  a little lime juice on each piece.)
6.When the sweet potatoes are done cooking -make your sliders. Place pieces of bacon, lettuce, tomato and avocado in between two slices of potato. Smear a little mayo on  one of the potatoes. (mayo is optional) Use a toothpick to hold the slider together, serve and enjoy!

I love a good meatball.  I grew up in an Italian family, my dad was always cooking up ziti, spaghetti and lasagna.  When I found out I could no longer eat gluten or dairy my first thought was "how am I going to enjoy Italian food?"  But since getting in the kitchen and whipping up recipes, the niche I've found is taking comfort foods and making them healthy and nutritious.  So much of what we ate as kids was empty calories and artificial ingredients.  These meatballs are purely high quality meat, organic veggies and gluten-free oats. Serve hot with your favorite gluten-free italian dish or by themselves with a side salad like I do for lunch.


Ingredients:
1 Lb. Grass-fed beef or lean ground turkey (I always use turkey for these)
1 large organic sweet white onion
1 large organic green bell pepper
1 large organic red bell pepper
1/2 cup gluten free oats (though I tolerate gf oats, omit for paleo, grain-free  & whole 30)
1 TBSP fresh garlic
1 TBSP chopped basil
Sea Salt
Drizzle of Olive Oil 

Instructions:
Preheat your oven to 375 degrees and spray all twelve cups in a muffin pan with olive oil spray.  Set aside.  In your Ninja or Vitamix blender add in all ingredients, adding the meat first.  Blend until vegetables are chopped and the mixture is well mixed.  Spoon out meatball mixture and form medium-large size meatballs and place in greased muffin tin by hand (they should almost fit the muffin cup entirely).  Bake for 35 minutes or until cooked throughout. Serve hot and enjoy! 

What you will need:
1 Head Of Cauliflower
1 - 2 TBSP of the fat of your choosing (coconut oil, butter substitute, raw butter, olive oil)
Sea Salt to taste
Additional Herbs (Turmeric for an Indian flavor, Basil for a hint of Thai, Black Pepper for added spice)
Food Processor

Directions:
Heat oil/butter over medium/medium high heat in a frying pan until hot.  Cut cauliflower into florets, and then cut florets in half.  Place in food processor and chop until fine. (You will see it resembles rice) Scoop from processor into hot pan and fry it up with chosen seasonings for approximately 10-15 minutes or until desired consistency is achieved.  Do not let it cook too long or it may become to soft.  I kept mine a little crunchy, so it was heartier. 

Serve hot and enjoy!