Categotry Archives: Summertime


Protein Power Balls (GF, Nut Free, Paleo, DF)


Even thought I’m trying to stick with a primarily Paleo diet, I still want to eat treats and I need/want them to be healthy or at least healthier.  My mom (she’s the best) got me some of these Paleo Power Balls, they were ok, a little dry and pretty expensive, there are only TWO balls in each bag!!!  Wow!!  I said I think I could make them myself and I did.



Orange Cranberry Protein Power Balls
Orange Cranberry Protein Power Balls


My mom did a recipe detailer and she said that it comes out to about 77 calories per ball.


1 cup coconut butter/coconut manna
3/4 cup unsweetened, shredded coconut
4 Tablespoons Collagen Powder
1 teaspoon Beef Gelatin (it is flavorless)
3 Tablespoons Craisins (this keeps it from being AIP and probably not totally Paleo because of the added sugar)
Good pinch of sea salt

1 Tablespoon coconut oil
2 Tablespoons orange juice

Water or more OJ if needed


I measured the coconut and then I processed in my magic bullet because I wanted it to be fine.  I also processed the craisins, but be careful if you go too far they will start to make a paste, just pulse to desired size, I did mine maybe to rice size or a bit smaller.

Combine in a bowl the processed coconut, craisins, collagen, gelatin, orange zest and salt.  Stir to combine, you might need to kind of knead it a bit with your hand to get it all really combined.  Add in coconut butter, stir/mash around to get incorporated, then stir in the coconut oil and OJ.  Stir and mash around until it is all combined.  The consistency should be similar to cookie dough.

I used this scoop to make the balls and this recipe yielded about 25 power balls.

They will be a little soft but will firm up a bit as they sit.  I like them room temperature but you could put them in the fridge or freezer too, the colder they are the harder/firmer they will be due to the coconut in them.

I made these with bottled OJ and no zest because I didn’t have any oranges on hand and the zest really kicks it up.

If you have a similar or another paleo, nut free protein ball recipe leave a comment and share it!


Hello Summer!!


We are so looking forward to being done with school, we’re almost done, and having a much less hectic schedule for a few months.  I’ve got a new (to me) grill.  (Thanks, Fred!!)  Ready for lots of grill cooking to keep my kitchen cool.  If you’ve followed my blog for any length of time you know that I like to do most of my summer cooking in the crockpot/freezer to crockpot or on the grill.

My most recent on the grill recipe is pictured below.  Recipe up on blog soon!


Easy Chicken Parmesan Bake


I hope you’re looking forward to summer.  I’d love to hear about your favorite grill recipe.


Gluten Free Ice Cream Sandwiches


I have been craving an ice cream sandwich.  Well, being GF there is nothing even remotely similar to and ice cream sandwich, at least not that I know of.  I did find some GF Ice Cream Sandwiches and they were pretty good, but at $7 for 4, I’ve only purchased them about 3-4 times ever, I mean that’s not enough for everyone in my family to have one.  I have purchased them and not shared them, don’t judge.  🙂  Anyway, I decided to buy some store bought cookies and make my own.  I used these cookies, they turned out ok, but the cookie was hard and I was wanting soft.  Then I remembered a recipe I had converted and hadn’t used yet for  Chocolate Cookies for Ice Cream Sandwiches and decided to make some right then.  I used Bryer’s Natural Vanilla for the inside of the sandwich.

Ice Cream Sandwiches On left with homemade cookie, right with store bought


Ice cream of choice
Cookies (recipe follows)


1 cup butter, softened

3/4 cup cup white sugar

1 egg yolk

1 teaspoon vanilla

2 1/4 cup GF white flour

3/4 teaspoon xanthan gum

1/4 cup unsweeteened cocoa powder

1/4 teaspoon ground cinnamon (optional)

pinch salt



Yield about 30 – 2 1/2 inch cookies

Cream butter and sugar.

Add egg yolk and vanilla, mix well.

In a separate bowl mix together the dry ingredients and add to the butter mixture.  Mix until it comes together.  Divide the dough into two parts and form flat disk out of them.  Wrap in plastic wrap and chill 30-60 minutes. OR if you’re in a big hurry, like I was, you can scoop them into balls, roll them in sugar and flatten with a bowl dipped in sugar.

Preheat oven to 375 degrees

Roll out one disk between two sheets of well floured (GF) parchment papers.  Maybe 1/4 inch thick.  Bake on parchment paper 10-12 minutes.  Cool on cookie sheets or 5 minutes then move to cooling rack.

Let the ice cream soften, just a bit.  Scoop and place on one cookie, top with another cookie and lightly press down.  Wrap each sandwich in wax paper and freeze.


Gluten Free S’more Rice Krispies Treats


GF S'more Rice Krispies Treats


6 cups GF rice krispies cereal

10.5 oz mini marshmallows

4 Tablespoons butter

3/4 cup mini chocolate chips

1 1/2 cups GF graham cracker pieces

Butter an 11X7 inch pan.

In a large pot melt butter, add marshmallows.  Stir until melted.  Add rice krispies and graham cracker pieces.  Stir well, until fully combined.  Let cool slightly and gently stir in chocolate chips.

Butter your hands and press into buttered pan.


Gluten Free Cows in Ponchos (Hot Dogs & Beans)


Cows in Ponchos

If you have been gluten free for any length of time, I think you’ll agree that a good hot dog bun is impossible to find, am I right?  Not to mention the cost of trying GF hot dog buns – about $1.50 or more EACH the last time I saw them and SO NOT worth it. When I saw this recipe and thought it was a great take on hot dogs without the worry of buns.  Rachael Ray called her recipe “Pigs in Ponchos”, well we eat beef hot dogs so I am calling ours Cows in Ponchos.  I changed up the recipe a bit to suit our GF needs and this last time I grilled them out.  This is kind of a no recipe recipe.

Corn Tortillas, heated (I brushed mine with some oil and grilled them, but you could heat them in the microwave, if you have one)
Refried Beans (your favorite GF brand)
Hot Dogs, grilled and kept warm
Shredded Cheese (I used cheddar)

I spread a thin layer of the beans on the tortilla – my eight year old helped me with this so enlist an able bodied kid to help if you want.  Then I sprinkled some cheese on top of the beans and placed a grilled hot dog on there and rolled them up.  Brush lightly with oil (I used olive) and grill several minutes on each side.  Start with the seam side down so they don’t unroll.  Cook to desired crispness.  I have also done this in the oven.  The main key is making sure that your corn tortillas are warm enough that they don’t break when you roll them.  I only photographed the “pretty” ones. They weren’t all pretty because some of my tortillas weren’t warm enough when I rolled them.

Round out your meal with rice and more beans or salad.