gelatin Archives - Joy-filled Nourishment

Banana Panna Cotta (Paleo, AIP)

November 3, 2015 by Marissa Franklin Leave a Comment

Panna cotta sounds fancy doesn’t it? It really isn’t. It simply is a creamy dessert made with cream and gelatin. And it is amazingly delicious in my opinion. This paleo banana panna cotta is no exception. You’ve gotta love a dessert that comes together so quickly and tastes like magic.

Can I also just say how amazing it is to have a dairy free alternative that makes my life so much easier and tastier? SO thankful for coconut milk and all of the delicious things I can create with it. As an avid ice cream enthusiast my entire life, I enjoy being able to create my own ice cream from scratch without feeling sick and to enjoy places like Kippy’s when I vacation in So Cal. Although I REALLY think they should create one in Seattle. I’m just sayin’….it would be amazing.

This banana panna cotta was the first real treat I had since coming off of the 21 day sugar detox. It tasted unbelievably sweet because of that but I think that anyone would enjoy this naturally sweetened treat!

Now let’s get on to the recipe!

Follow the directions in the recipe below and enjoy creating your yummy dessert!

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Banana Panna Cotta (Paleo, AIP)

Ingredients

1 can additive free coconut milk
1 T quality gelatin
1 tspn vanilla powder
¼ tspn cinnamon
2 T maple syrup
2 large bananas (with slight brown specks aka ripe!)
⅔ cup large coconut flakes
Additional banana for garnish

Instructions

In a medium saucepan, bloom 1 T gelatin over coconut milk for 3-5 minutes
Whisk over medium heat for about 2 minutes until gelatin is absorbed
Add vanilla, cinnamon, and maple syrup to saucepan---whisking to combine.
Pour mixture into high powered blender and add bananas.
Blend on high for 1 minute and pour into 4 ramekins.
Chill in fridge for at least 3 hours.
Before eating, toast coconut flakes in a skillet over medium high heat for a few minutes to brown them.
Top each banana panna cotta with toasted coconut flakes and additional sliced banana if desired.
Enjoy!

Decadent Orange Chicken (AIP, PALEO)

July 17, 2015 by Marissa Franklin 2 Comments

I know I can’t be the only one who used to frequent panda express. Or any chinese restaurant for that matter—gimme some orange chicken, chow mein, and fried rice and I am a happy girl. However, it is SO hard to find clean chinese food nowadays and I want to be able to enjoy it from the convenience of my home. On top of that, I want to know that it is not setting me back on my healing journey. This recipe attests that real food can be DANG delicious. The first time I made it I almost cried out of happiness. This was a taste that I had been desperately craving for the past 2 years and I was so thrilled to have it back in my life. Do you want in on this orange chicken recipe magic? Let’s begin.
I wanted to show you guys a picture of my set up. Having everything in its proper place and ready to go ahead of time can make ALL the difference. I love to cook—but I don’t love to cook when I’m feeling stressed for space and time. As my kitchen is tiny, I have to constantly work at this but it is definitely something that helps in the process.

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Decadent Orange Chicken (AIP, PALEO)

Miss chinese food? This AIP/Paleo recipe is bursting with flavor and will have you thinking you're eating straight out of the takeout box---in a good way.

Ingredients

Ingredients:
Orange Sauce
1 cup orange juice---additive free or freshly squeezed
6 T coconut aminos
2 T raw honey
4 cloves garlic, minced
1 T arrowroot flour + 1 T cold water (use when directed)
Chicken
2 lbs boneless skinless chicken thighs (look for pasture raised)
2 cups tallow , lard, or coconut oil, melted
½ cup arrowroot flour
¼ cup + 1 T cassava flour (about 1.5 oz weighed)
2-3 gelatin eggs prepared one at a time as needed plus 1 T avocado oil+1 tspn sea salt added to EACH gelatin egg
optional: orange zest for garnish

Instructions

Chop chicken thighs into bite sized pieces (about 1.5 inches).
Melt tallow or fat of choice in a deep heavy bottom pot over medium heat to about 350 degrees. Make sure it is not smoking---if it is, turn down the heat slightly
Mix arrowroot and cassava flour together in a bowl and set aside.
Prepare gelatin egg: Mix 1 T gelatin with 1 T cold water with a wire whisk. Add 2 T boiling water and continue whisking until all clumps are gone. Add in 1 T avocado oil and 1 tspn sea salt and whisk to combine.
Dip chopped chicken thighs into gelatin egg/avocado oil/sea salt mixture, shaking off any excess.
Next dip the chopped chicken thighs into arrowroot/cassava flour mixture, shaking off any excess.
Fry in batches (I did 4 total) for 6 minutes...flipping the chicken thighs halfway through.
Transfer to a baking sheet with a wire rack insert and fry subsequent batches making a new gelatin egg/avocado oil/sea salt mixture as it runs out. (As gelatin sits it can solidify which is why it is best to prepare the gelatin eggs one at a time as needed).
Meanwhile prepare the orange sauce: combine orange juice, coconut aminos, honey, and minced garlic in a small saucepan over medium heat until it begins to come to a slight boil.
Turn down the heat and let simmer for 10 minutes.
Combine 1 T arrowroot and 1 T cold water in a small bowl and mix to form a paste. Add this mixture to the simmering orange sauce and whisk for 1-2 minutes until the sauce has thickened.
After finishing frying all 4 batches of orange chicken, pour orange sauce over chicken and garnish with fresh grated orange zest if desired. This pairs wonderfully with my carrot-leek-cauliflower rice.

AIP/Paleo Copycat Orange Julius

April 15, 2015 by Marissa Franklin 5 Comments

Did anyone else grow up loving the infamous orange julius drinks? I personally enjoyed anything I could consume quickly at the mall be it a pizza-pretzel, cinnamon roll, or orange julius. It was the best of times, it was the worst of times 😉

Little did I realized until recently, Whole Foods sells a delicious fresh squeezed orange juice. The ingredient list simply says ‘oranges’…I love it. Anyways, I ended up making this delicious drink because of the abundance of fresh squeezed orange juice I had leftover from making these Strawberry Summer Mocktails. I was telling my husband about how I had come up with this recipe and he got a little upset that I didn’t save him any. All mock frustration went away after he tried it and exclaimed…”you didn’t give me very much…can I have another glass?!”

It was then that I knew I had to post this recipe. I absolutely LOVE that it is added sweetener free. The frozen banana can not be tasted if you freeze one that is green tipped or has justttt turned yellow. It is simply there to bulk the drink up and improve texture.

On to this Paleo Orange Julius (AIP Friendly)!

Ingredients:

1/2 cup fresh orange juice

1/2 cup additive free coconut milk

half green-tipped banana, frozen

1/4 teaspoon vanilla bean powder

3-4 ice cubes

1 T collagen hydrolysate
(optional)

Method:

Place all ingredients in a high powered blender and blend until combined. Serves 1. Enjoy to your hearts content 😉

Gelatinous Instant Pot Bone Broth

March 25, 2015 by Marissa Franklin 5 Comments

Bone broth…it’s delicious in soups or as a stand alone morning drink and I absolutely love all of the nutritional goodness I get from it. I used to make bone broth in my slow cooker but I found myself not making it as often because of the lengthly process. Now that I have my amazing Instant Pot
…things have changed for the better. Making bone broth is super simple and is done in 90 minutes. Yes, you read that right. I have even figured out how to make it gelatinous every.dang.time. Read on if you love bone broth that gels!

**This recipe is for the most simplest of broths. I like the versatility I get from a broth like this but feel free to add a quartered onion, some chopped carrots, celery, etc to spice it up**

Ingredients:

5 1/2 pounds chicken parts*
6 cups filtered water
1 .5 tbsp apple cider vinegar

*I used a little over 2 pounds chicken neck, a little under 2 pounds chicken backs, and a little under 2 pounds chicken feet. I know it may seem odd but the chicken feet are seriously the magic in this recipe.

Directions:

1) Place bones in instant pot

2) Add 6 cups filtered water to your instant pot

3) Add 1.5 tbsp apple cider vinegar
(this helps pull the nutrients out of the bones and won’t alter the final taste)

4) Make sure your valve is in the ‘sealing’ position and press the ‘SOUP’ button on your Instant Pot using high power. Set the time for 90 minutes and walk away.

5) When the 90 minutes has passed, let the pressure release naturally until you can safely release it. I released mine too early and got a lovely spray of bone broth everywhere…not fun!

6) Strain out the bones and pour broth into a heat safe container. I have found it works best to let it cool slightly on the counter and then let it chill overnight in the fridge. In the morning, I scrape off the fat and am good to go with a nourishing cup of broth to start my morning!

Creamy Carob Banana Smoothie (AIP/Paleo)

February 20, 2015 by Marissa Franklin Leave a Comment

Sometimes, I just crave something sweet in the mornings and sometimes I go for it. I don’t feel bad consuming this smoothie because of the quality of ingredients and all of the healthy fat included in it. If you haven’t checked out my post on roles of fat in the body, see it here. Additionally, see my recommendations for fats to fill your cupboard. So important and often overlooked! This smoothie is especially great for mornings on the go as it can be easily transported. Although I do still recommend eating it with a spoon if possible to get those carbohydrates broken down! You may think I sound crazy right about now but once you learn the process of digestion, you never look at eating the same way again. I mean that in a good way!

Anyway, let’s get on to the recipe. I love the simplicity of it and that I can just throw it all in my high powered blender, press the smoothie button, and voila, a delicious and healthy snack or breakfast.

Ingredients:

1 frozen banana*

1 cup additive free coconut milk

1/2 avocado

1 T carob powder or cocoa powder (choose carob for AIP)

2 T collagen hydrolysate
for protein

1 T raw honey
(optional)

Directions: Place all ingredients in a high speed blender and blend until combined and creamy. Serve and enjoy!

*If your banana is not frozen, add 1/2-1 cup of ice. I like it much better with a frozen banana however and bananas freeze rather quickly.

AIP Tigernut Cookies

February 10, 2015 by Marissa Franklin 9 Comments

I recently jumped onto the tigernut train and I don’t know if I will ever be able to get off. What are tigernuts you ask? Their name is confusing as they are actually a tuber/root vegetable and not a nut. Tigernuts are high in fiber, iron, potassium, and Vitamins E and C. They are also the number one source of resistant starch that eventually becomes fuel for your probiotic bacteria. Awesome. right? They are so delicious and versatile making a great snack, dairy free milk, and even baked goods. Baking on the AIP can be difficult but these will definitely satisfy your sweet tooth. That is why I am so ecstatic to share these cookies with you. They really taste like a legit cookie and I could gobble them all up in one sitting if I am not careful. With the carob glaze on top they were very reminiscent of a peanut butter chocolate cookie or simply a chocolate chip cookie taste, it must be from the tigernut flour but I am not complaining! I just know you are going to love them.

These cookies are perfect for a special occasion or no occasion at all. I prefer the latter. They come together very quickly and the dough is equally as tasty as the finished product. Let’s get on to the recipe!

Assemble your Ingredients:

2/3 cup tigernut flour
1/3 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
3 T coconut sugar
1/2 cup palm shortening
1/4 cup maple syrup
1 teaspoon vanilla bean powder
2 gelatin egg substitutes
Ingredients for optional carob glaze, see below*

Preheat the oven to 350 degrees.

Combine the tigernut flour, coconut flour, baking soda, sea salt, and coconut sugar in a small bowl.

Combine the palm shortening, maple, syrup, and vanilla in a medium sized mixing bowl and mix with a hand-mixer until combined.

Slowly add the flour mixture to the wet ingredients and beat until combined.

Prepare the gelatin egg substitutes:

In a small mixing bowl, combine 2 tablespoons gelatin with 2 tablespoons cold water by whisking thoroughly.

Add 4 tablespoons boiling water to the small mixing bowl and whisk vigorously until the mixture becomes frothy.

Quickly mix the gelatin egg substitutes into the prepared cookie dough.

Drop by rounded tablespoon onto parchment lined baking sheet. Mine made 15 cookies.

Bake at 350 for 13 minutes or until golden brown along the edges.

Allow to cool for 10 minutes on baking sheet.

Transfer to wire rack to continue cooling.

Drizzle with carob mixture if desired for an extra decadent treat. So worth it! Follow the recipe for Carob Chunks found here* with a slight variation. After stirring in the carob powder, vanilla, and sea salt, drizzle the carob mixture over the cookies and let cool completely. With the remaining carob mixture, pour into an 8X8 or smaller baking dish and place in freezer. Let cool for 20 minutes and take out and cut into bite sized pieces. You now have little pieces of carob chunks for when a craving hits or to use as chunks in baking extravaganzas. Store the cookies in an airtight container in the refrigerator. If you want to really go outside the box, try storing a few in the freezer, you just might like what you try!

Cranberry Orange Gelatin Gummies

January 7, 2015 by Marissa Franklin 6 Comments

Today’s recipe has been a long time coming. I have been tweaking this recipe over the past couple of weeks and it is finally ready. Why gummies? Because who doesn’t love them?! If you think you don’t like gummies…try these. The orange zest really gives these a great kick and the texture is just perfect. I may have skipped breakfast the other day and consumed 3 muffin sized gummies…true story. I didn’t feel too bad however because I knew I was getting gut-healing goodness with every bite!

Gelatin is protein made from the skin and connective tissue (collagen) of animals. It is easily digested, readily absorbed, and a source of supplemental protein. So what else makes gelatin so special?

– gelatin is an aid to digestion
– gelatin is helpful in treating intestinal disorders
– gelatin contains large amounts of the amino acids arginine and glycine.
– the amino acid glycine helps to repair the gut cell lining
– gelatin allows the body to better utilize proteins
– gelatin improves bone, joint, skin, and hair health

When I talk gelatin, I do not mean the colorful blue-raspberry jello packets you find at the store…although I did enjoy far too many of those as a kid. I am talking about gelatin from grass-fed pasture-raised animals! After all, you are what you eat eats. Read that sentence a few more times if it doesn’t quite make sense the first time around. I therefor recommend gelatin from a brand called Great Lakes. It can easily be found on Amazon. There are three types of gelatin: beef gelatin, porcine gelatin, and collagen hydrolysate. Either beef or porcine gelatin can be used in this recipe.

Beef gelatin is great for making homemade gummies (like the recipe below!) and can be found here.

Porcine gelatin is also great for making homemade gummies and fruit snacks but is not kosher, it can be found here
.

Collagen Hydrolysate is the non-gelling form of gelatin that can be added to hot/cold beverages. It is taste-less and great for sneaking more protein into your diet. It can be found here.

So what are you waiting for? Make these gut-healing gummies and enjoy the health benefits coming your way!

Ingredients

3.5 cups Cranberry Juice (cranberries and water only ingredients for strict AIP)
3/4 cup fresh squeezed orange juice
1 T lemon juice
Zest of 1 orange
4 T raw honey
7 T gelatin from grass-fed cows

Method:

1) Combine cranberry juice, orange juice, lemon juice, orange zest, and raw honey into a saucepan and stir with a wire whisk
2) Bloom mixture by sprinkling gelatin over entire surface. Let sit for 5 minutes
3) Over low-medium heat, stir with a wire whisk until the gelatin is dissolved
4) Pour the gelatin mixture evenly into each well in the muffin tin, filling all 12
5) Place in the refrigerator for 3-4 hours until set
Enjoy!

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