Danielle's Digest: Week of February 22nd - daniellewalker.com

Wahoo! I have GIFs!

Just search Danielle Walker on your stories under GIFs and you can now use fun ones like Real Deal Chocolate Chip Cookies, Aagwich, Blender Bread, Team Cookie, Eat Well, Feel Great and more!

I don’t know why, but having GIFs makes me feel younger (than 36😆) and a little bit cooler. At least to my kids. 🤣

Go use them while you’re cooking my recipes today and I’ll repost some of my favorites!
🥳🥳

New Recipe!
🍋🍋🍋
Meyer Lemon French Toast (grain-free and dairy-free!)
3 large eggs
¼ cup unsweetened almond milk
¼ cup full-fat coconut milk
Zest of 1 meyer lemon, plus more for garnish
3 tablespoons Meyer Lemon juice
1 ½ teaspoons pure vanilla extract
⅛ teaspoon ground cardamom
¼ cup maple sugar or coconut sugar
1 loaf grain-free or gluten-free bread (I used my Sandwich Bread from Against all Grain because I had a loaf in the freezer, but I think my Blender Bread or my Nut-Free Sandwich bread would be really good in this)
Toppings: coconut milk whipped cream, berries, pure maple syrup

birthday date night with my love
🤍🤍🤍

monday mood
🥰 🦄

I just found out it’s national margarita day. And you know we like our margaritas🤩
I’m sharing my Pineapple Marg here (bookmark it so you don’t lose it) plus my top 6 favorite paleo-friendly margarita recipes in my stories!
6 oz pineapple juice
2 ounces fresh squeeze lime juice
2 ounces honey syrup
8 ounces tequila
1/2 teaspoon vanilla extract
INSTRUCTIONS:

Dampen the edge of 2 double old fashioned glasses with a lime wedge and dip them in kosher salt, if desired. Fill to the tops with ice.
Add the pineapple juice, lime juice, honey syrup, tequila, and vanilla to a cocktail shaker. Add 3 to 4 pieces of ice and secure the lid. Shake vigorously for 30 seconds, until the shaker is cold to the touch. Strain the ice and pour the margaritas into prepared glasses. Garnish with pineapple wedge and pineapple stem frond.

Do you have a favorite girl scout cookie? 🍪
I was never a girl scout, but I definitely remember coming home from school with a couple of boxes and devouring an entire sleeve of Tagalongs.
I knew I needed to make a paleo version of these! I used my recipe for shortbread cookies and pieced them together with the sunbutter filling from my Sunbutter Chocolate Cups in Celebrations (p. 210) and then dipped them in decadent chocolate for a melt in your mouth shell. The result was heavenly and incredibly similar to the boxed version!

Save, share, and enjoy! 🥰

Click here for the full recipe!

Cookies
2 1/4 cups almond flour
1/4 cup arrowroot powder
1/4 teaspoon sea salt
1/4 teaspoon grain-free baking powder
1/4 cup maple syrup
1/2 cup palm shortening

Filling and Chocolate
1/3 cup unsweetened sunflower seed butter
2 tablespoons thick tahini (pour a bit of the oil out on the top if your tahini is too runny)
1/4 cup maple syrup
1/4 cup arrowroot powder
1/4 teaspoon pure vanilla extract
1/8 teaspoon sea salt
2 cups dark chocolate chunks, melted gently over a double boiler

** To make this nut-free, use the shortbread crust from the Lemon Bars in my Celebrations cookbook (pg 117)

Sticking with the Gluten-Free Girl Scout Cookies theme from yesterday!🍪
When I decided to make a paleo version of the ever popular Thin Mint (p. 283 in my Eat What You Love cookbook) and Tagalongs (posted yesterday!), I knew I also had to include Caramel deLites remake for my coconut lovers out there.

These cookies are made with a buttery shortbread base, topped with a toasted coconut and creamy caramel; and then dipped and drizzled with decadent dark chocolate. They are a labor of love and so worth it!
You could also make these into bars (instructions in the recipe!) to save a ton of time.

💫Save, share and enjoy! 🥰

Tap the link in my bio for the full recipe!

INGREDIENTS:

Cookies
1 cup plus 2 tablespoons almond flour
2 tablespoons arrowroot powder
1/8 teaspoon sea salt
1/8 teaspoon grain-free baking powder
2 tablespoons maple syrup
1/4 cup palm shortening

CARAMEL, COCONUT AND CHOCOLATE
1 cup raw, mild flavored honey
3 tablespoons unsweetened smooth almond butter
6 teaspoons unsalted grassfed butter*
2 teaspoons water
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups unsweetened shredded coconut
2 cups dark chocolate pieces, melted gently over a double boiler
*use raw cacao butter or palm shortening for dairy-free
*see recipe for nut-free notes

♥️♥️♥️

Brazilian Cheese Bread Pao de Queijo

What is your comfort food on a cold chilly night?

This recipe for Brazilian Cheese Bread is a delicious, naturally gluten-free treat to have alongside a big bowl of warm soup or stew. Traditionally made with tapioca flour and milk, I sub in arrowroot powder and coconut milk to make them easier on my digestion. Using ghee, coconut milk and a hard cheese like Parmesan also makes them virtually free of lactose.

You won’t be able to stop with just one!

Ingredients:
1/2 cup melted grass-fed ghee
1/2 cup full fat coconut milk (can shaken to combine fat and water)
1/2 cup water
1 teaspoon apple cider vinegar
1 1/2 teaspoons sea salt
2 cups (about 245 grams) arrowroot powder*
2 eggs, at room temperature
1 1/2 cup freshly grated Parmesan cheese (about 180 grams)
* tapioca starch may be substituted in 1:1

My Pesto Power Meatballs from page 244 in my cookbook Eat What You Love

Aagwiches for lunch! 🌯

Starting to get really excited for Spring!! ☀️

Work breaks

My girl 🌼

ready for the work week!

This CHEESELESS Skillet Queso is definitely on my mind 24/7. 🤗
Have you made it yet? 🙋🙋‍♀️🙋‍♂️

It’s free of cashews and filled with veggies! It can easily be made vegan too, but the grass-fed ghee makes it taste buttery and delicious without any lactose or casein.

It is amazing on tacos, drizzled over roasted broccoli or gf pasta, or simmered with taco meat and used as a dip for your favorite grain-free chips!

6 ounces peeled and cubed Hannah sweet potato, or other white-fleshed sweet potatoes (about 1 cup)*
3 ounces peeled and diced carrots (about 1/2 cup)
1 cup unsalted chicken bone broth
3 tablespoons melted ghee*
1 tablespoon nutritional yeast
2 1/2 teaspoons sea salt
2 cloves garlic, peeled
1/4 cup fresh store-bought roasted tomatillo salsa
3 teaspoons arrowroot powder (or 2 teaspoons tapioca starch)

For Serving: Chips of choice, guacamole, red onions, cilantro, sliced black olives

Cook the potatoes, carrots, nutritional yeast, garlic, broth, and salt in an Instant Pot on manual high pressure for 10 minutes, or in a covered saucepan over medium heat for 15 minutes.
Purée the mixture with the arrowroot. Simmer for 3-5 minutes until thickened. For skillet queso, stir in 1/2 cup ground taco meat.
This freezes well!

Lemony custard baked into grain-free bread and topped with sweet maple syrup and dairy-free whipped cream? Yes, please.

Click here for the full recipe!
🍋🍋🍋
3 large eggs
¼ cup unsweetened almond milk
¼ cup full-fat coconut milk
Zest of 1 meyer lemon, plus more for garnish
3 tablespoons Meyer Lemon juice
1 ½ teaspoons pure vanilla extract
⅛ teaspoon ground cardamom
¼ cup maple sugar or coconut sugar
1 loaf grain-free or gluten-free bread (I used my Sandwich Bread from Against all Grain because I had a loaf in the freezer, but I think my Blender Bread or my Nut-Free Sandwich bread would be really good in this)
Toppings: coconut milk whipped cream, berries, pure maple syrup

File this under don’t-knock-it-til-you-try-it.
🚨NEW egg-free breakfast recipe for you all! 🍠

This recipe for Purple Stuffed Breakfast Sweet Potatoes with Sausage and Blueberries may sound like an odd and unlikely pairing, but trust me on this one- it’s delicious. It is a great option for an egg-free breakfast that keeps you full for hours. It’s packed with essential vitamins and nutrients, which can be hard to come by with egg-free breakfast foods. Bonus – it’s whole30 compliant!

What were your favorite girl scout cookies growing up? Is there one that I haven’t recreated yet?!

I think if I HAD to choose, I would pick Thin Mints. My childhood habit was to eat them straight out of the freezer, when they were cold and extra crunchy. That’s still my favorite way of eating them today! My version of these classics is a crisp, egg-free chocolate cookie that’s been dipped in a delectable mint-chocolate glaze. These don’t ever last long in my home and I doubt they will in yours!

The full recipe for these are in my Eat What You Love book, but if you don’t have a copy yet, you can try my recipe for Shortbread, Tagalongs, or Samoas from the blog!

simple, clean, gluten-free and grain-free ingredients!
almond flour
coconut flour
unsweetened cocoa powder
baking soda
sea salt
maple sugar
raw honey
coconut oil
unsweetened chocolate
pure peppermint extract
peppermint extract

📷: Aubrie Pick

Definitely thought it was Friday all morning. And Fridays are 90s friday so this song felt right. 🤣 And I’m just going to post it anyways so we can get a head start on Friday. (ps it’s Thursday).

I will never make mashed potatoes stovetop again. Ryan can plow through 5 lbs in a matter of days so this instant pot method will forever be the way I make them quickly for him to restock his stash in the fridge.

They’re creamy and free of lactose and casein (dairy-free if you sub the ghee), and take only 6 minutes to cook. Plus they’re mashed right in the pot, so cleanup is a breeze.

Have you tried them yet?

5 pounds Yukon gold potatoes, peeled or skins left on and scrubbed clean (halved if they’re large)
2 teaspoons sea salt
1 cup unsalted chicken bone broth
1/2 cup unsweetened cashew milk
1/3 cup full-fat coconut milk
½ cup ghee

Find the full recipe here

2/25/21

Danielle’s Digest: Week of February 22nd

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