We're Moving....NEW BLOG!

Hello faithful followers!  I am just letting you know that as of Dec. 10th my blog will be changing to a much easier format to locate info. you would like!  It will be found on my webpage, super easy to access!  So, all you have to do is go to www.kingdomkidsnutrition.com as of December 10th and find the new blog there!  The first series I will begin on Dec. 13th is the 12 Healthy Days of Christmas!  A fun new post each day leading up to Christmas.  Find recipes for cookies, your Christmas dinner, Christmas Eve appetizers, and great gift ideas for teachers, friends, and family!   Check it out!

Tasty Gluten Free Christmas Cookies!

'Tis the season of yummy cookies and to tell you the truth the last few years the cookies have not been that yummy!  But, slowly they have become better and better!  This year is the first year that I feel my cookie platter would be suitable to serve anyone and they would enjoy them.  So, here are some traditional favorites that you can serve up this season!

Dark Chocolate Covered  Mint Pretzels

Ingredients:

1 Large Bag GF Pretzels

1 Bag GF/DF Dark Chocolate Chips or 10oz. Dark Chocolate Bar

1 Candycane free from food coloring and corn syrup- crushed

Parchment paper lined cookie sheet

Melt chocolate in a double broiler or crockpot on low. Dip pretzels in chocolate and place on parchment paper, sprinkle with crushed candy cane pieces.  Put in fridge to set.

Peanutbutter Kisses 

(*Xylitol if consumed in large quantities can cause loose stools so, don't over do this one!)

Ingredients:

1 Egg

¾ c. Xylitol or Raw Sugar

1 tsp. Baking Soda

1c. Creamy Organic Peanutbutter

1 tsp. GF Vanilla

Mix egg and xylitol until frothy.  Blend in peanutbutter and vanilla.  Lastly add baking soda and mix well!  Form into disk shapes and bake at 350 for about 10 minutes.  Remove from oven place “kisses” chocolate pieces in middle of each cookie and press firmly.  Place in fridge to set chocolate.

Kids and a huge mess in the kitchen is a must for Christmas Cookies!

Gingerbread Cut Out Cookies

Ingredients:

1 c. Brown Rice Flour

1 1/8 c. Cornstarch (extra for rolling out)

1 T. Cocoa

½ tsp. Sea Salt

¼ tsp. Xanthan Gum

½ tsp. Baking Soda

1 tsp.  Ground Ginger

1 tsp. Ground Cloves

½ c. Dark Molasses

¼ c. Raw Sugar

3T. Grass fed Butter

Few drops of water if needed.

Combine dry ingredients in a bowl and mix well.  Heat molasses to boiling, stir in sugar and butter.  Remove from heat.  Stir in flour mixture 1/3 at a time, add drop of water if needed to turn into workable dough.  Knead on dusted cupboard until smooth and silky…1 or 2 minutes.  Cut dough in ½ and let rest 15 minutes at room temp.  Roll dough to about 1/8^th inch, cut figures. Bake 6-8 minutes at 350, cool on baking sheet 2 minutes before placing on wire rack.  Soften upon sitting or put in airtight container to remain crunchy!

Snowballs

From The Real Foods Diet Cookbook

Ingredients:

1 c. Almond Butter

2 T. Raw Honey

½ c. Carob or Cocoa Powder

2 tsp. Cinnamon

1 tsp. Nutmeg

2 pinches Sea Salt

½ c. Dried Coconut

Combine all ingredients except coconut in large bowl and mix thoroughly.  Form into balls and roll in dried coconut.

Raw Fudge

Recipe from www.detoxinista.com

Ingredients:

1 c. Cashew Butter

1/3 c. Coconut Oil

¼ c. Cocoa Powder

¼ c. Maple Syrup

½ tsp. Sea Salt

1 tsp. Vanilla

Mix coconut oil and cashew butter until smooth.  Add other ingredients and mix until smooth.  Place in plastic lined 8 x 8 baking dish.  Place in freezer for at least 1 hour.

Almond Roca gone healthier....be careful not to burn the honey or you get a nasty taste!
I am going to try it today with coconut nectar...stay tuned for results!

Almond Roca

Recipe from www.allergyfreemenuplanners.com

Ingredients:

2/3 c. Grass fed Butter

½ c. Honey

1 c. Almond Slices

1 Bag GF/DF Dark Chocolate Chips

Boil butter and honey to 300 degrees.  Add almonds cook 1 more minute.  Pour on buttered cookie sheet.  Sprinkle as many chocolate chips on top as desired and spread.  Put in fridge to set.  Crack by hitting with large spoon.  Store in fridge.

It's a family thing....Papa and Michael!

Sugar Cookies

Ingredients:

½ c. Grass fed Butter

½ c. Non-hydro Shortening

2/3 c. Powder Sugar

1 Egg plus 1 Yolk

1 tsp. Almond Extract

1 tsp. Xanthan Gum

1 tsp. Baking Powder

2 ½ c. GF Flour (Jules)

Cream butter, shortening, sugar, extract, eggs.  Mix dry ingredients, stir in.  Chill.  Roll out or use a spritz machine to make shaped cookies!  Bake at 400 degrees for 7-10 minutes.

Frosting:

2 C. Powder Sugar

2 T. Milk (Almond, Rice, etc…fine)

2 T. Grass fed Butter

1 tsp. Almond Extract or Vanilla Extract (Optional)        

There is more to Thanksgiving than a turkey- Hassle Free Holiday Travels!

Holidays for many are a time of family, fun, and food!  However, for families with food allergies and sensitivities these can become times of stress and fear!  NO MORE!  Holiday time is here again and we all should be having a blast with family, fun, and food!  So, this blog is dedicated to restoring your fun and enjoyment of food over the holidays...while making your holiday travel easier and cost effective!  I hope that by sharing these ideas with you your holiday food and travel will be filled with family and fun! instead of dread and fear!  The Menu I put together is dairy free, gluten free, (most are) egg free, and naturally sweetened.  I am going to include some of the recipes so hopefully this will give you some fun ideas as you travel over the holidays!

We leave for our big trip to KC on Wednesday at 9am!  This year things are a bit crazier than normal as I am out of town Monday morning from 4:30am until Tuesday around 1am, for a speaking engagement.  (Also, I will be meeting Josh Axe, Jordan Rubin's partner with Beyond Organic...I am so excited and blessed for this opportunity.) So, everything will have to be done and ready by tomorrow at bedtime.  So, let the shopping and cooking begin!

Pre Trip Prep:  (over weekend)
Make chex mix, cookies, muffins, veggie dip
Tuesday before trip:   Paul (my hubby) goes to get veggies and fruit for trip.

Wednesday:  CAR DAY  (Wed. Preparation:  Make egg sandwiches right before leaving, make sandwiches, make salads for each person:  lettuce, onion, olives, and dressing in top container)

Supplies:  Cooler, paper plates, paper towels, salad ziplock bowls, small bowls, and forks
1 large water bottle for each person- traveling causes dehydration, I have heard....so this helps keep them filled up!

Breakfast-  Egg Sandwiches- (blog-  )Make as everyone is getting ready and place in the oven as a warmer, until ready to go.  Then serve in the car on a paper plate!  These are really good with some organic orange juice, so I will serve that as well.  This is a really big treat as we are not a juice family at all!  Juice is a very special "treat".

Snacks-  Note:  I double all the snacks and pack a set so that they are ready for the trip home as well.
GF/DF homemade chex mix:  Chex Mix
1 ¼ c. peanuts or mixed nuts

9 c. Health Valley Rice Crunch-ems Cereal

1 tsp. sea salt

2 T. GF Wors Sauce

4T. coconut oil- melted

1 tsp granulated garlic

½ tsp onion salt

 200 degrees 1 hour or until crunchy

Cookies:  1 batch almond chocolate chip (recipe on blog- New Fav Website) cookies, 1batch beanie chocolate chip cookies (in cookbook)
Muffins:  Beet (blog- March 6  ), banana chocolate chip and blueberry (both in cookbook)
Beef sticks:  I get them at a meat market in St. Joseph, MN.  You can find them at any co-op (grass fed)
Granola bars:  For trips I actually splurge with another special "treat"
A mix of veggies:  carrots sticks, celery sticks, pea pods, green beans, broccoli, cauliflower all tossed in a big bag with paper towel
A bowl of veggie dip:  (in cookbook)
Fruit Salad:  A large bag filled with mixed fruits.

Lunch-  Meat sandwich, fruit, veggies  (all in cooler ready to go!)

Afternoon snack-  Itailian Salad (in cookbook)

Dinner:  Grandma is always so amazing and has an amazing homemade dinner waiting for us after our long day in the car.  It is usually a brisket with veggies and fruit!

Thursday:  Turkey Day
Breakfast-  I will bring a box pancake mix, GF vanilla, coconut oil (the small one from Trader Joes), rice milk, and flax meal for the eggs.  I also will bring some "good" bacon!

Lunch-    peanut butter or sun butter sandwiches, fruit, veggies

Snackies for the afternoon (party time begins)-  artichoke dip with GF/DF flatbread,  cowboy caviar (in cookbook) and organic corn chips, grass fed salami and crackers.

My GF/DF additions to the Thanksgiving Day meal:
Pumpkin Pie:
1-9 inch pie crust (pre-made or make home made with Bob's Red Mill Brisket Mix- follow recipe on side but use coconut oil instead of butter)
2 flax eggs (2 T. flax meal with 6 T. water- allow to sit and "gel" then add to pumpkin)
1- 15oz. can of pumpkin
1/2 tsp. sea salt
8oz of coconut milk creamer original  (if looks to dry add a bit more- a creamy texture like cake batter is desired)
2 tsp. pumpkin pie spice
Prepare pie crust per directions on package.  Whip all the pie ingredients together and pour into baked pie crust.  Put in 425 degree oven for 15 minutes, then reduce to 350 degrees for about an hour or until knife inserted comes out clean.  Let sit at room temp 2 hours then serve or refrigerate until serving.  (Does not freeze well)
Pumpkin Bars with walnut drizzle:  Pumpkin bars  (click here for recipe)  I used walnuts instead of pecans for the drizzle both work and both taste great!
GF/DF Stuffing:  Down in the Valley Bakehouse is my favorite dressing recipe!  There are others you can get at co-ops as well.
DF mashed potatoes:  We use turkey broth from the turkey and no butter with some sea salt.

Friday:  Black Friday and YES!  My girls and I do participate!!!  Fun girls outing.
Breakfast-  Gluten Free Granola Cereal with Rice Milk (I bring both)

Lunch-  Sloppy Joes (I pick up the beef there at Whole Foods- I bring maple syrup, ketchup, and mustard.  The best way to describe how I make it is 3lbs grass fed beef, a lot of organic ketchup maybe a cup or so, a dash of mustard maybe a tsp or so, then use maple syrup to desired sweetness, I bring the buns as well), fruit, and veggies

Dinner-  At grandmas....not sure what it will be yet.

Saturday:  
Breakfast-  Omelets

Lunch-  Pizza:  homemade- Bob's Redmill Pizza Mix (with flax and olive oil I bring with), pepperoni, pizza sauce, Diaya Cheese, (I bring everything with)

Dinner-  At grandmas....not sure what that will be yet.

Sunday:  CAR DAY
Breakfast-  Before we leave we have french toast (GF cinnamon raisin bread, rice milk- about a cup, a tsp vanilla, 2 flax eggs, and cinnamon to taste.  Stir all together- dip bread in and fry up on a griddle with some coconut oil)

Snacks-  SAME AS TRAVEL DAY TO KC- SEE ABOVE

Lunch-  Grass fed salami sandwiches, veggies, and fruit

Dinner-  (at home)- I have chili in the freezer I make before we leave, I will grab it out, warm it up.  To accompany it I will whip together a batch of corn bread!

That is how we travel hassle free.  Then I do not spend my vacation worrying about what we are going to eat, breaking the bank trying to figure out the "food", and I am not preoccupied with "food", I can actually enjoy myself.  This is a lot of up front work, but it leads to an amazingly easy and relaxing vacation!

***Note that I bring a lot of stuff as Whole Foods is sooooo expensive and there now is a Trader Joes there that helps.  But, I love to avoid the grocery store as much as possible on vacation!

Watch Food Matters FREE!

You can watch the movie Food Matter for free through this link Food Matters Movie!  It is a great movie!  Check it out!

Learn more or about the dangers of artificial sweeteners!  WE all know they are bad, but just how bad? Check out this video, and keep all artificial sweeteners away from yourself and your children!

Artifiicial Sweetener Danger!  (Click here to watch)

It’s All About Nutrition….Not Food!

Dear all friends and supporters of Kingdom Kids Nutrition,

As I sit here on this rainy Minnesota morning I began to ponder what does Kingdom Kids Nutrition really means and stand for.  Why are we doing what we are doing?  As friends and supporters of KKN I think it is important that you really understand what it is you are supporting so, I thought this would be the perfect time to put words to what has been bottled up I my head and heart about what Kingdom Kids Nutrition means and stands for.

When I first decided to teach classes I was praying about a name for my business and the name Kingdom Kids Nutrition popped into my head.  I wrote it down in my journal.  I then got  a picture in my mind of two children a boy and a girl both wearing crowns on their heads; they were bright and smiling ear to ear.  That looks good I thought and the name and logo of my business were born!  (Thanks to my amazing sister in-law Anne)

As I sit here I recalled that picture to my mind.  I see these two children with crowns upon their heads and it made me think, “Wow, they are a picture of what it is to be a child of God, a child of the king.”  The kids in this picture know who they are, they are royalty.  They have a heritage, a destiny on their lives, and call to be fulfilled.  They have influence and power because they are a son and daughter of the king.  Their smiles show that they are filled with confidence, they are healthy and strong, and most apparent is that they are filled with love and JOY. 

http://admin2.kaboose.com/media

 My thoughts then shifted and I began think about all the children out there that are struggling in life, as my little Hannah had.  Their crowns do not seem to be very bright and shiny.  Their faces are often filled with fear and frustration as they along with their parents just try to make it through one more day.  Joy does not fill them, as it should.  Their confidence is hidden, their identity lost, they feel powerless and unworthy of even the tarnished crowns that adorn their heads.  They are sick often and quality of life is a challenge.  They feel there is no hope with in them and their families often feel the same way! 

Well, our mission is to bring restoration to these children and families!  We are here to restore all that has been stolen from the lives of these children and families.  We are here to replace the tarnished crowns with ones that sparkle.  To bring back the smiles to their faces.  To build their confidence, teach them their identity, and show them they are of great value, they are little princes and princesses that have power and influence, with a call and purpose for their lives. We want to restore their health so they can be strong and walk in their destiny.  But most of all that they would have a HOPE and a future that is good and overflowing with love and JOY!   We have seen this transformation with our daughter and our family.  It is our expectation and a joy to see this happen over and over in the lives of children and families we encounter!

There is also a broader call on KKN that goes beyond families in crisis.  As I continued to ponder what is KKN, I was reminded that we are all children of God.  There are many hurting adults who have lost their identities, and are weak and unhealthy themselves.  We have been working with many adults already to discover who they are and what the call upon their lives is, thru teaching them to eat healthy and strengthen their bodies, bringing clarity to their minds, they are more equip to recognize the destiny on their life and walk it out.  Many of these opportunities have been with organizations like Adult and Teen Challenge and Union Gospel Mission.  It is so fun to see God using us to bring hope to the hopeless, and restoration where there has been devastation. 

And to those families that there kids really do not have any major “health” concerns but want to do what is best for their families, we come along side of them as  they strengthen their families through nutrition, building identity and strengthening values!  We have already been doing reaching out to families through a monthly community night at our local co-op Valley Natural.  (We will be there this Tuesday for Healthy Kids Night- I will be making lemon-lime all natural soda with them- join us.  It is a free event.)

13750 Co. Rd. 11, Burnsville, MN 55337
Tuesday, Nov. 13, 5:00-7:00pm (Special Kids Movie at  6:30pm)

You may all be thinking right now, how does this all have to do with NUTRITION?  Well the definition of nutrition in the dictionary is the act of or process of nourishing or being nourished.  Upon further study of the word nourish it means to sustain with food, supply with what is necessary for life, health, and growth, to cherish, foster, keep alive, to strengthen and build up.  I was so excited when I read this.  Because I go in and speak about our story and teach about how to eat well, that prayer changes things, how to’s of eating well with kids, special diets, etc…but I would always say to my hubby, “I don’t teach nutrition.” I always think of nutrition as what vitamins are in what foods and how do carbs and proteins work, stuff like that.  But looking at the definition of what the broader word nutrition means it totally fits.  I go out to speak and teach people that I cherish, to supply them with what is necessary for life, health and growth.  To foster them, strengthen them, and build them up! 

Our hearts desire is to get our story out so we can bring freedom to children and their families.   We have seen how the power of our testimony has brought freedom to so many, now it is time to expand the territory and bring freedom to the masses!  Thank YOU SO MUCH for your encouragement and support!

What to watch for ahead….a new website, children’s “foodie” classes, parenting seminars, more “foodie” classes, upcoming Health Conference…Feb. 22-23 in Burnsville, MN  (Great Christmas Gift for that Health Nut on your list...tickets on sale Dec)!

Blessings to all of you and your families,

Kelli

Looks like a birthday, tastes like a birthday, it is a birthday!

Wow, our first birthday in six years that looked liked and felt like a real birthday when it comes to the food anyway!

We were getting ready for my soon to be six year olds birthday party.  I sat down with him to come up with a plan.  What theme did he want?  What activity didi he want to do?  What friends and family did he a want to celebrate with?

The theme he picked was Spiderman.  He wanted a Spiderman cake.  I thought no problem I can make a cake and stick some Spiderman figures on it and that would work.  He also wanted to take all his friends bowling.  I called Brunswick Bowl in Lakeville, Mn to get details on a party.  They told me that you get the bowling, some pop, and pizza for a set price.  AS always I told them we can't do the food part.  They offered to replace it with something else from their menu that would meet his dietary needs.  Well, as you can guess nothing on the bowling alley menu was gluten and dairy free.  Feeling a bit bummed about having to pay this huge amount of  money and not getting the food, as no place ever gives you a break, they just charge you the same and keep the food!  Well, Brunswick Bowl was different.  They asked if I could bring in some GF/DF pizza and they would cook it for us!  I was over joyed, YES, I responded enthusiastically!  I was so excited that we would be able to serve everyone pizza, even my child would have pizza just like his friends!  My day was made.

When I went to begin the cake I decided to check out a bakery in Egan, Mn Bittersweet Bakery to see if they could make a birthday cake and then I would just go get some toppers from the toy section at Target to plop on top!  I was completely shocked when they said they could make a Spiderman cake for my son!  I was so excited!  Not only could my son eat the pizza, his cake was going to look like a real birthday cake too, with Spiderman and Happy 6th Birthday Michael.

On the day of the party I went to get the cake, it was beautiful.  The first "real" birthday cake we have ever had since we began the whole GF/DF thing six years ago!  When we arrived at the bowling alley they took the frozen pizzas I had brought.  When it was time for pizza they brought out all the pizzas together.  We served up Michael and all his friends.  They devoured two large pizzas and 2 gluten free pizzas...boys!

Looks like a birthday, tastes like a birthday, it is a birthday!

I was so thankful that all these people made it possible for my son to experience a birthday party that looked like, felt like, and tasted like a real birthday party!  No one ever would have been able to tell that our party was GF/DF when they walked past our tables!  Praise God!


A special thank you to Bittersweet Bakery and Brunswick Bowl for making my sons birthday party....normal!  If you are looking for an amazing experience for your child contact these amazing businesses who made it possible.

New Amazing Website!

One of my goals through my blog is to connect mom's with quick, easy, and healthy recipes that their kids WILL eat!  So, I see myself as the one to take the time to find the websites/recipes, try them out on my kiddos and their friends and then give them to you tried and true!  This week I have been playing with recipes from my new favorite website, Detoxinista (detoxinista.com).  The recipes are amazing, whole foods, grain free, naturally sweetened and delicious!  My kids had the week off of school so we were playing in the kitchen a lot.  Below I have our three favorites so far!  (Make sure to keep an eye on facebook as in the upcoming week I will be posting more of our favorites!--Like Kingdom Kids Nutrition to get updates...they are more frequent than the blog.)

The above photo is the Peanut Butter Cocoa Smoothie....yummo.  My daughter, Hannah made this smoothie for snack the other day.  She brought it to me and I was in heaven.  I told her not only was she speaking my love language (acts of service) by making snack and serving everyone, but she also made my two favorite foods peanut butter and chocolate!

Chocolate Peanut Butter Banana Milkshake

Made of frozen bananas, natural peanut butter, cocoa and a splash of pure maple syrup, this rich, creamy treat is sure to satisfy your sweet tooth, without the sluggish after-effects of a traditional milkshake.

Ingredients

• 2 frozen bananas
• ¾ cup almond milk (homemade or store-bought)
• 1 Tablespoon pure maple syrup (optional)
• 2 Tablespoons cocoa powder
• ¼ cup natural peanut butter
• pinch of sea salt
• 1 teaspoon vanilla extract
• 7 ice cubes (about 2 handfuls)

Instructions

1. Throw all of the ingredients into a high-powered blender, and blend until smooth and creamy. (I like to freeze my bananas whole, for easy measuring, then I break them in half when adding them to the blender.)
2. Pour into two glasses and serve immediately!

Notes

For best results, use a high-speed blender like the Vitamix, which breaks down ice effortlessly. A traditional blender should also work– though, you may need to add a bit more almond milk to facilitate blending. 

The second recipe I would like to highlight from Detoxinista is the cauliflower pizza crust.  I topped our pizza with pizza sauce, onions, red pepper, olives, tomatoes, and sheep feta cheese!  Needless to say I will need to make two of these next time!  It was gone in a flash and everyone was asking for more!

The Secret To Perfect Cauliflower Pizza Crust

Ingredients

• 4 cups steamed cauliflower rice (about one medium head)
• 1 egg, beaten
• ⅓ cup soft goat cheese (chevre)
• 1 teaspoon dried oregano
• pinch of salt

Instructions

1. Preheat your oven to 400F.
2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it steam for about 4-5 minutes. Drain into a fine-mesh strainer.
4. THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
5. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
6. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
8. Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
9. Slice and serve immediately!

Notes

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts–> make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.   

Below is the photo of the full lunch I served with the pizza.  We had a side salad of lettuce, oil, and balsalmic, topped with carrots and little fruit salad of strawberries and kiwi!  Everyone was a clean plater!

The last recipe I would like to highlight is the amazing grain free chocolate chip cookies!  My boys had friends over...and they ate the WHOLE batch of cookies.  And the boys that were here do not eat a "whole foods" type diet at home.  So, these are a hit for even the beginners in the whole foods world!  Packed with good oil for the body and brain (coconut oil), sweetened with only a bit of maple syrup, and the use of almond flour packs them full of protein, these are a cookie you feel good about serving your kids!

Classic Chocolate Chip Cookies (grain-free)

Made with almond flour and rich maple syrup, these soft and chewy cookies pack a nutty, complex flavor in each bite. Served with an ice-cold glass of almond milk, they are sure to please even the pickiest of eaters!

Ingredients

• 1½ cups of Blanched Almond Flour (store-bought or homemade)
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• 2 tablespoons coconut oil, softened
• ½ teaspoon vanilla extract
• ¼ cup pure maple syrup
• 1 whole egg, or flax egg
• ½ cup chocolate chips

Instructions

1. Preheat your oven to 350F.
2. In a medium bowl, combine the almond flour, baking soda and salt and mix well. In a separate bowl, combine the coconut oil, vanilla, maple syrup and egg, and mix well.
3. Add the wet mixture into the dry mixture, and mix well until a uniform batter is achieved, then stir in the chocolate chips.
4. Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat or parchment paper.
5. Bake at 350F for 10 minutes, or until golden around the edges, turning the pan half-way through baking time.
6. Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Serve warm, and enjoy!

Notes

These cookies should last a few days at room temperature, but I prefer to store them in the freezer for an indefinite shelf life–> that way I always have cookies on hand when I sweet craving hits. They taste amazing straight out of the freezer, too!

The only recipe I have tried so far that was not a totally success was the mac n' cheese.  Four out of seven of us loved us....the others did not like it.  However, I think the error came in when I told them we were having mac n' cheese, they thought "real" mac n' cheese.  I should have said we were having a new "pasta" dish and I think they would have liked it as well.  I just think they were expecting a different taste than what they got.  Kind of like when you reach for your coffee and get juice or water instead...ick....I was expecting my morning coffee!

Some other recipes we tried and loved were the avocado mint chocolate chip ice cream and carmel apple dip!  I encourage you to check out the detoxinista.com website and play on your own as well.  You will LOVE this website!