Against All Grain

I am traveling this weekend and regrettably will not be in my kitchen, but I want to share with you the wonderful dishes from my guest blogger, New York Times Bestseller cookbook author Danielle Walker, who overcame debilitating disease through healthful eating.  I found her story and her cookbooks inspirational and hope that you will enjoy these recipes.

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Hello Hungry Empress readers! I hope you enjoy my new recipe collection. Each recipe is gluten-free, dairy-free and Paleo-friendly.

Eating a nutritious diet focused on meals and snacks prepared at home doesn’t have to be intimidating. While it does take a little extra work to prepare things from scratch, I think you’ll find that you’ll not only enjoy the food, but also the process.

I’ve included a few of my favorite tips for easing nutritious eating and cooking into your regimen—if you haven’t already!

·         Planning meals and cooking ahead is key to keeping up a good habit, like eating and snacking healthfully

·         Never waste fresh produce, repurpose it! For example, if you start to notice your bananas ripening and you are not ready to enjoy them, simply peel and throw them in a plastic bag and place in the freezer

·         Use Mason jars for portable and compact lunches

Feel free to stop by my blog Against All Grain for more tips, recipes and information about my cookbooks.

Enjoy! Danielle

The new recipes include:

·         Chocolate Almond Cherry Power Cookies

·         Almond Matcha Superfood Smoothie

·         Thai Shrimp Salad with Spicy Almond Dressing

·         Slow Cooker Moroccan Chicken with Chopped Almonds, Apricots and Cauliflower Couscous

·         Layered Chia & Almond Pudding Parfait

Danielle Walker's Chocolate Almond Cherry Power Cookie

Chocolate Almond Cherry Power Cookies

Yields 16 cookies

Ingredients:

2 tablespoons ground chia seeds

1/2 cup unsalted natural almond butter, unsweetened

1/2 cup ground flaxseed

1/2 cup arrowroot powder

1/2 cup unsweetened applesauce

1 tablespoon pure maple syrup

2 teaspoons ground cinnamon

1 teaspoon lemon juice

3/4 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon sea salt

1/2 teaspoon baking soda

1/2 cup unsweetened dried cherries, chopped

1/4 cup dark chocolate pieces (80% cacao)

1/4 cup sliced almonds

Directions:

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Whisk together 1/2 cup hot water and ground chia seeds and let sit at room temperature for 15 minutes to thicken.

Meanwhile, in the bowl of a stand mixer, combine the almond butter, flaxseed, arrowroot, applesauce, maple syrup, cinnamon, lemon juice, nutmeg, ginger and sea salt. Mix on medium speed to combine fully.

Add the thickened chia mixture to the bowl with the baking soda and beat again until fully combined. Stir in the cherries and chocolate pieces.

Using a cookie scoop or a large spoon, drop dough onto the lined baking sheets. Wet fingers slightly with warm water and gently press the mounds down to flatten slightly. Sprinkle the tops of the cookies with sliced almonds.

Bake for 15 minutes, until golden brown around the edges and the almonds are lightly toasted. Cool on a wire rack completely before serving.

Danielle Walker's Almond Matcha Superfood Smoothie

Almond Matcha Superfood Smoothie

Serves 2

Ingredients

1 1/2 cups unsweetened almond milk

1 cup baby kale, packed

3/4 cup frozen pineapple

1/2 cup frozen mango pieces

1 medium frozen banana

2 tablespoons unsalted natural almond butter, unsweetened

1 tablespoon matcha green tea powder

2 teaspoons chia seeds

1/2 teaspoon vanilla extract

Directions:

Combine all of the ingredients in a blender. Blend on high until smooth. Serve immediately.

Danielle Walker's Thai Shrimp Salad with Spicy Almond Butter Dressing

Thai Shrimp Salad with Spicy Almond Dressing

Serves 6

Ingredients:

For the Spicy Almonds

1/2 cup whole natural almonds

3/4 teaspoon maple syrup

1 1/2 teaspoons extra-virgin olive oil

1 teaspoon coconut aminos

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon coarse sea salt

1/8 teaspoon cayenne

1/8 teaspoon paprika

For the Dressing

2 tablespoons unsalted natural almond butter, unsweetened

1 tablespoon maple syrup

1 clove garlic, crushed

1 tablespoon cilantro, chopped

1 tablespoon lime juice

2 teaspoons rice wine vinegar

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon cayenne pepper

1/4 teaspoon sea salt

1/3 cup extra-virgin olive oil

For the Salad

1 pound wild shrimp, tails removed, peeled and deveined

1 teaspoon extra-virgin olive oil

Sea salt and pepper

1 cup mung bean sprouts

1 cup carrots, julienned

1 cup red cabbage, shredded

1 cup cucumber, julienned

4 cups arugula

4 cups mixed baby greens

1/4 cup fresh chopped basil

1/4 cup fresh chopped cilantro

1/2 cup dressing

1/2 cup spicy almonds, chopped

Directions:

To make the spicy almonds: Preheat the oven to 350°F. Toss all of the ingredients together in a bowl, then spread the almonds in a single layer on a baking sheet lined with parchment paper and drizzle with any remaining sauce. Bake for 10 minutes, turning once halfway through. Cool completely, then roughly chop.

Meanwhile, make the dressing: Place all of the ingredients in a blender except for the olive oil. Blend until smooth. With the blender running, slowly drizzle the olive oil into the blender in a steady stream. Add one tablespoon of water, to help keep the dressing liquid when refrigerated.

To assemble the salads: Toss the shrimp in the olive oil and season generously with salt and pepper. Heat a grill pan or skillet to medium-high heat and cook the shrimp for two minutes on each side, until pink throughout. Set aside to cool.

Divide the dressing between six 24-ounce Mason jars or bowls. Divide and layer the remaining salad ingredients in the four jars or bowls in the order they are listed, with the lettuce and shrimp at the top. Leave 1 inch of space at the top of the jar.

Garnish each with about 1 tablespoon chopped spicy almonds, cover and refrigerate until ready to enjoy. When ready to enjoy, shake the jar vigorously to mix the ingredients and dressing.

Danielle Walker's Slow Cooker Moroccan Chicken with Chopped Almonds, Apr...

Slow Cooker Moroccan Chicken with Chopped Almonds, Apricots and Cauliflower Couscous

Serves 6

Ingredients:

For the Chicken

2 tablespoons extra-virgin olive oil

3 pounds bone-in chicken thighs, skins removed

Salt and pepper (to initially season the chicken)

1 medium yellow onion, peeled and sliced

3 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne

1 teaspoon sea salt

1/4 teaspoon cracked pepper

1/2 cup unsalted chicken stock

1/4 cup unsalted natural almond butter, unsweetened

6 ounces unsweetened dried apricots

1 pound baby carrots

For the Cauliflower Couscous

2 tablespoons extra-virgin olive oil

3/4 cup yellow onion, diced

2 cloves garlic, minced

1 large head cauliflower, cut into florets

1 teaspoon sea salt

1/4 teaspoon cracked pepper

2 tablespoons unsweetened dried cherries

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro

Zest of 1 lemon

For the Garnish

1/4 cup sliced almonds, toasted

1/4 cup fresh cilantro

Directions:

Heat olive oil in a large pot over medium-high heat. Season the chicken generously with salt and pepper then add half of the chicken to the pot. Cook for 5 minutes, browning on all sides. Transfer the chicken to a slow cooker and repeat with remaining chicken.

Return the pot to the stove and add onion and garlic and sauté for three minutes or until tender. Add the ginger, cumin, coriander, cinnamon, cayenne, salt and pepper and sauté for 30 seconds or until fragrant.

Stir in chicken stock and almond butter, scraping pot to loosen any browned bits. Pour contents of pot over chicken into the slow cooker. Cover and cook on low for five hours.

Add the apricots and baby carrots to the slow cooker, cover and cook an additional hour.

Meanwhile, prepare the cauliflower couscous. Rice cauliflower by running the florets through a food processor with a grating attachment or use a box grater to create rice-like pieces. Pick out any large fragments that didn’t get shredded and save for another use. Heat olive oil in a skillet over medium heat. Sauté the onions and garlic for 2 minutes, then add the cauliflower, salt and pepper. Sauté for 8 to 10 minutes, until the cauliflower is tender. Stir in the cherries, basil, cilantro and lemon zest.

Garnish the chicken with toasted, sliced almonds and fresh cilantro. Serve over cauliflower couscous.

Note: To toast almonds, spread them in an even layer on a baking sheet. Bake at 350°F for 5 minutes.

Danielle Walker's Layered Chia & Almond Pudding Parfait

Layered Chia & Almond Pudding Parfait

Serves 6

Ingredients:

2 teaspoons unflavored gelatin powder

2 cups unsweetened almond milk

6 ounces pitted dates

1/2 cup unsweetened raw cacao powder

1/3 cup chia seeds

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

2 medium bananas, sliced

1/3 cup unsalted natural almond butter, unsweetened

1 cup mixed berries of choice

1/4 cup roasted almonds, chopped

Directions:

Pour 3/4 cup water into a saucepan and sprinkle the gelatin over top. Turn the burner to med-high heat and whisk until the gelatin is fully dissolved. Set aside.

Combine almond milk, dates, cacao powder, chia seeds, vanilla, cinnamon and sea salt in a blender. Blend until very smooth, about two minutes. With the blender running, slowly pour in the gelatin liquid. Transfer the mixture to a bowl, cover and refrigerate overnight.

To assemble the parfaits: Divide the banana slices between six 8-ounce Mason jars or bowls. Spoon equal amounts of almond butter into the jars, then top with equal amounts of the chilled pudding. Top with berries and almonds and serve immediately or refrigerate covered for up to three days.

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