Shared by

Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"

Scotch Eggs

Scotch Eggs _8506-2-592

I put this recipe together because it came up on the internet as a traditional Scottish dish. My brother Wayne discovered that our family has Scottish roots. After he traveled with his wife and family to Scotland finding the birth castle of my ancestor Alexander Arnott, we had a family party where we all wore plaid scarves, watched a presentation, and chowed down on everything as close to Scottish as we could.

Because our brother is obsessed with genealogy and is even willing to wear a skirt to our party we, decided to vote him the current Chieftain of the clan Arnott.

Because our brother is obsessed with genealogy and is even willing to wear a skirt to our party we, decided to vote him the current Chieftain of the clan Arnott.

Apparently Scotch eggs were invented in 1738 in London but the idea spread throughout Europe. Traditionally Scotch Eggs were breaded and fried but I thought it would be much easier to skip the breading and just bake them. Besides I’ve got Scottish, Danish, Swedish and English blood, so this is my melting pot version of Scotch Eggs. It also happens to be a version my Paleo ancestors would’ve liked as well.
Consider doubling the batch because they make great quick snacks and are awesome for lunches. They are know as “picnic eggs”, “snack eggs”, “egg bites”, “savoury eggs” or the like. You might find them in “British-style” pubs and eateries in the United States usually served hot with dipping sauces or can be found at some Renaissance Festivals.
I’m thinking this could also end up being a family favorite tradition for Easter.

Scotch Eggs
 
Author:
Cuisine: English
Yield: 8 eggs
Prep time:
Cook time:
Total time:
 
Ingredients
  • 8 eggs, pastured, hard boiled
  • 1 red bell pepper
  • 1 lb ground pork or chicken
  • ½ tsp Himalayan sea salt
  • 1 green onion or ½ tsp onion salt
  • 1 tsp minced garlic or ½ tsp garlic powder
  • 1-2 tsp No Salt Vegetable seasoning or seasoning of choice
Instructions
How to boil eggs without creating a greenish gray ring around the yolk:
  1. Place the eggs into a pan with an inch of cold water covering the eggs. Heat the water to a rolling boil.
  2. Immediately remove the pan from the heat, place a lid on it and let it sit to continue to cook for 10 minutes for this recipe because we want the yolk to be slightly soft.
  3. Set the timer for this so it doesn’t cook longer, making the yolk harder. We want to keep the egg hard enough to wrap meat around it but soft enough in the center so that as it bakes in the oven with the meat, it will not get too dry.
  4. Once it reaches the 10 minutes, pour out the hot water and replace with cold water and ice and let sit for a minute.
  5. Next remove the eggs from the water and crack and remove the shell.
  6. Set the peeled eggs aside to prepare the meat.
For the Meat covering:
  1. Remove the core from the red bell pepper and cut it up into chunks and place in a food processor with the blades in the bottom. I added the bell pepper because it is delicious, but it also helps keep the meat patty from sticking too much to your hands when trying to pat it around the egg.
  2. Add the ground pork or chicken, sea salt, cut up green onion, minced garlic and seasonings of your choice.
  3. Blend until it is well blended and smooth.
  4. Preheat the oven to 375 degrees.
  5. Lightly grease a cupcake pan with coconut oil.
  6. Take a handful of the seasoned meat mixture and make a patty in your hand by flattening it out. Place a boiled egg in the center of the meat and wrap the meat around the egg until it meets and seals together all around the egg. Add more meat if needed.
  7. Place the egg in a cupcake indent. Once all the eggs are in the pan. Place the pan in the oven and bake for 10 minutes. Remove from the oven and tilt the pan to remove excess liquids.
  8. Place back in the oven and bake for an additional 15 minutes. Remove from the oven and again, pour out excess liquids.
  9. Turn the eggs over in the indent and bake for another 5 minutes.
  10. Once they are done, you may eat them warm or let them cool off and eat at room temperature.

Photos by Karly Blair

Peanut Butter Crispy Bon Bons

Peanut Butter Bon BonsThese scrumptious Bon Bons are made with whole ingredients and you would never know it. A very special treat perfect for the holidays or any party.

This recipe works well using date sugar which is a preferred whole sugar that doesn’t work in all recipes.
I’m also impressed with Barbara’s brand of brown rice crisps. Here is the ingredient list. Organic Whole Grain Brown Rice, Organic Fruit Juice Concentrate (Pear or Apple), Sea Salt. That’s it.

Peanut Butter Crispy Bon Bons
 
Author:
Yield: Makes 7½ cups
 
Ingredients
  • 2 cup creamy peanut butter or nut butter of choice
  • ½ cup coconut butter (make your own here) or butter if you must
  • 1 cup raw honey (It should be rather thick- I like white Canadian honey because it tastes closest to white sugar) Vegans can use maple syrup or coconut nectar
  • 1 cup date sugar or other dry unrefined wSugar
  • 3 c brown rice crisps cereal (I like Barbara's Brand) Raw and Paleo can use cripsy dehydrated sunflower seeds or nuts
  • 2 cups (1-12-oz) bag semisweet or 60% chocolate chips
  • 1 tsp of coconut oil
Instructions
  1. Melt peanut butter and coconut butter in a saucepan on low heat, just warm enough to melt the coconut butter and mix them together well.
  2. Remove from heat and add mixture to a large mixing bowl.
  3. Add the raw honey and date sugar and mix together with a spoon.
  4. Add the brown rice crisp cereal and mix together.
  5. Chill the mixture for an hour or so in the refrigerator to stiffen up before forming into balls. If you need to chill it over-night, wrap in plastic or in an air tight container. It will be too hard to form into balls so leave it out on the counter until it is the right consistency to form into balls.
  6. Once formed into balls, they need to chill in the refrigerator or freezer until firm and ready to dip. Having them cold when dipping will help the chocolate dipping process work better.
  7. Slowly melt chocolate chips and coconut oil in a double boiler or chocolate melting pot or use the raw dipping chocolate recipe.
  8. Prepare a cookie sheet lined with parchment paper.
  9. Dip ball into chocolate, and spoon chocolate over it, lift out with a fork or dipping utensil and tap the side of the pan to release excess chocolate and place on parchment paper to set. Dipping utensils keep less chocolate from pooling at the bottom of the Bon Bon.
  10. I put some chocolate into a frosting bag with a small round tip to make the swirl on top. It is easier to use a food grade squeeze bottle though.
  11. Refrigerate until firm. They may also be stored frozen.
  12. Be sure to keep them away from warm temperatures.

 healthy Peanut butter bon bon recipe

Peanut Butter Crispy Bon Bons
These Bon Bons are great for any Holiday party.

Note

Be sure to keep them away from warm temperatures.

Top Photo by: Sam of Photographicsam
Bottom Photos by: Karly Blair

Cream Filled Chocolate Strawberries

Cream Filled Strawberries Recipe

The only thing better than chocolate dipped strawberries is whipped coconut cream filled ones. This non-dairy cream filling provides a healthy dose of yum to a variety of desserts.
This recipe only has a few ingredients and if they are not common staples in your kitchen yet, they are likely to become so before too long (at least if you’re trying to replace refined ingredients for real food treats like these.

How to melt coconut butter

Liquefy the coconut butter first. If you don’t, the ingredients will be too thick to mix well together.
Place the jar of coconut butter in a pot of very hot water for 5 to 10 minutes. Once it has softened, stir it together well. It should be the consistency you see here.

How to core strawberries

I used a melon ball tool to core the strawberries to make room for extra filling.

Cream Filled Chocolate Strawberries
 
Author:
Yield: 8-12 Cream Filled Strawberries
 
Ingredients
  • 1 quart strawberries, organic- strawberries are on the dirty dozen list for pesticides
  • 2 cups dark chocolate chips or bar (60%+ cocao) or for a raw version use chocolate crackle recipe.
Coconut Creamy Filling or Frosting Recipe:
  • ¼ cup coconut butter (liquefied-see notes) Make your own or purchase
  • ⅔ cup coconut cream (see notes)
  • 2-4 tsp raw white honey-anymore than that will make it runny. Vegans use maple syrup
  • 5 drops liquid stevia depending on taste preference
Instructions
  1. Use a small bullet type blender and add the coconut butter, coconut cream, and raw white honey or maple syrup. Blend until smooth.
  2. Add liquid stevia to taste (use as little as you can).
  3. The mixture will be quite runny at this point. To thicken it up, keep the mixture in the bullet blender or transfer to another container and place it in the freezer for 15 minutes and then transfer to the refrigerator for maybe 30 to 45 minutes until it thickens to the right consistency.
  4. If after 45 minutes it has not thickened up, add a small amount of coconut butter and blend it in the mixture. The coconut butter will thicken it up while honey and coconut cream will thin it- just so you know.
  5. While the mixture is in the refrigerator thickening up, get the chocolate chips starting to melt by either using a double boiler over low heat or using a special chocolate melting pot.
  6. Wash strawberries and cut off the leaves with a straight cut. Core the center of each strawberry with the small end of a melon baller or use a paring knife. This part is not essential. I made these once without coring them and the cream filling successfully stuck to it so you decide.
  7. Photo of strawberries & melon baller
  8. Make sure the strawberries are dry by patting with a towel.
  9. Place strawberries on a cookie sheet and place in the freezer for 30 minutes. Chilling them first makes this work so much better. Don't freeze them, just chill them. If you're thinking plenty ahead of time you can chill them in the refrigerator.
  10. When the cream mixture is the right thickness, Scoop some into a frosting bag with desired tip. If you don't have a frosting bag, you can fill a baggie with cream, zip it shut and snip off part of the corner to squeeze the cream out of the bag.
  11. Take the strawberries out of the freezer and begin to fill the cavity of the strawberries with the cream filling.
  12. Set the cream filled strawberries on their sides on the cookie sheet.
  13. Drizzle chocolate over the strawberries with a spoon or for better results fill a baggie and snip off a corner and drizzle the chocolate on or use a frosting bag.
  14. Next place in the refrigerator until ready to serve.

Notes

It’s important to understand the difference between coconut butter and coconut cream. See the article “Making sense of coconut products” so you don’t get confused about conflicting names such as coconut cream concentrate and creamed coconut.

See how to easily make Coconut butter here. It is usually solid and needs to become a liquid for this recipe.
Purchase coconut cream in a tetra pak at an Asian supermarket.

Or use the coconut cream found in a can of coconut milk.

Purchase a can of coconut milk (you may need two cans for this recipe, each can has a different amount of cream) and place in the fridge for at least 4 hours to separate.

Open the can and carefully scoop out just the top cream layer, leaving the liquid portion. Be sure to use the remaining liquid for soups or smoothies.

Due to the melting nature of the coconut oil in the butter and cream, be aware of the temperature when working with and serving this special dessert. Be sure to keep them cool or even cold. You don’t want the chocolate to melt either.

Coconut Cream Date Candy Filling

This recipe for Coconut Creamy Filling is also a great addition to my “Love Ya Back” Candy recipe.

Top Photo by: Sam of Photographicsam
Next Three Photos by: Karly Blair

Brilliant Fudge

Wholetarian Fudge recipe

It’s the healthy coconut oils well known for brain health that earns this recipe the title of Brilliant Fudge. Who knew a non-dairy fudge could taste so close to the full dairy version? Again, It’s Brilliant!

BrainFoodFudge-592-2

 Special Occasion healthy recipeClearly a “Yield-Special Occasion, AA” recipe but when you need it, it’s here for you and you won’t be disappointed!

Brilliant Fudge
 
Author:
Yield: 8" x 8" pan
 
Ingredients
  • ¼ cup coconut oil
  • ½ cup coconut butter (purchase or make it here)
  • ¼ cup raw almond butter
  • ¼ cup raw peanut butter or cashew or more almond
  • ¾ cup raw honey, creamy white Canadian or coconut nectar for Vegan (Fudge will taste different depending on what type of honey you use so use a good one)
  • ¼ cup maple syrup
  • ½ cup cacao, cocoa (be sure its minimally processed) or carob powder
  • 1 Tbsp vanilla
  • If using unsalted nut butter add a pinch or so up to ⅛ tsp sea salt.
  • ½ cup or more walnuts, chopped (or any preferred nut) (optional)
Instructions
  1. Use a small 4-6 cup size pot over the stove to melt the coconut butter and coconut oil together. Keep the temp really low and do not let the mixture get hot, just warm enough to mix together until it becomes a smooth liquid.
  2. Remove from heat.
  3. Put all of the rest of the ingredients except the nuts in the pan and mix together with a spoon.
  4. If it taste too much like honey add a pinch more salt to get it just right.
  5. Stir in the chopped nuts.
  6. Line an 8" x 8" glass or ceramic dish/pan with parchment paper for easy removal and cutting. (optional)
  7. Pour mixture into the dish/pan.
  8. Let it set up in the refrigerator for about 4 hours. Or for faster set up, put it in the freezer.
  9. Cut into 2" x 2" pieces and serve or store in an air tight container in the refrigerator or freezer.

Frosting Variation

This recipe can also be used as a frosting. If you don’t chill it, it will spread nicely at room temperature. To make sure it spreads nicely consider replacing the thick and creamy white Canadian honey with maple syrup or coconut nectar.

Notes

This fudge becomes soft while out of the refrigerator especially if the temperature is warm. For best results keep the fudge cold before serving.

Photos by: Sam of Photographicsam

wReese’s Peanut Butter Bars

Wholetarian Reese's Peanut Butter Cups

These taste so much like the real thing it is ridiculous! The amount of honey in this recipe makes it very sweet but this is perfectly off-set by the dark chocolate.
If however you no longer tolerate such sweet treats, first of all congratulates! And then of course, you could easily put in less honey and adjust the flours for thickness.
If you have the time and desire you can get candy molds to make these into look-a-like peanut butter cups.

 

wReese's Peanut Butter Bars
 
Author:
 
Ingredients
  • 2 cups (16 oz jar) peanut butter or Sunbutter-sunflower seed spread for those with nut allergies
  • 1 cup raw Canadian white honey, (It is thick & creamy and tastes closest to sugar and is the best thickness. (Vegans can use coconut nectar or try dates or raisins, soaked, drained and pureed)
  • 1-2 Tbsp coconut butter, liquefied (optional but is amazing)
  • 1 Tbsp coconut flour or 2 Tbsp oat flour (slightly more if your sweetener of choice is more liquid)
  • 1½ -2 cups dark chocolate chips
Instructions
  1. In a large mixing bowl, add the peanut butter and white honey.
  2. Liquefy the coconut butter by putting the coconut butter in a small jar and place in hot water and then stir.
  3. Add the coconut butter to the mixture and with a spoon, stir together well.
  4. Next add in coconut flour or oat flour a little at a time as needed so that it is thick enough to roll into a soft ball. (Note that coconut flour is much more absorbent than oat flour)
  5. Set the peanut butter filling aside while you melt the chocolate.
  6. Place the chocolate in a double boiler over medium heat and melt the chocolate and stir until smooth.
  7. Place parchment paper into a 9”x13” pan with the parchment paper sticking out enough to grab and lift the slab of candy out later.
  8. Spread half of the chocolate on top of the parchment paper and spread evenly..
  9. Place the pan in the refrigerator for 15-20 min or until its hard enough to spread the peanut butter filling over it.
  10. Once you layer the filling on top, spread the rest of the melted chocolate on top.
  11. Place the pan once again in the refrigerator to harden.
  12. When its firm and ready, Grab the parchment paper and remove the three layer slab of candy from the pan and on to a cutting board.
  13. Cut the candy into desired size and serve. Store refrigerated in an air tight container or wrap individually. They can also be frozen.
Notes
These taste so much like the real thing it is ridiculous! The amount of honey in this recipe makes it very sweet but this is perfectly off-set by the dark chocolate.
If however you no longer tolerate such sweet treats, first of all congratulates! And then of course, you could easily put in less honey and adjust the flours for thickness.
If you have the time and desire you can get candy molds to make these into look-a-like peanut butter cups.

The best healthy Resese's peanut butter cups candy recipe

Photos by Karly Blair

Healthy n’ Hot Chocolate

For me, Hot Chocolate is that once a year special drink on maybe Christmas day. I live in Arizona so we rarely have a reason to yearn for a hot drink to warm us up, but Hot Chocolate can be just special for a special time of year.

If you read what’s in most pre-packaged hot chocolate mixes you are not going to like what you find, at least we Wholetarians don’t appreciate the processed junk, so here is the simple clean version for Healthy n’ Hot Chocolate.

Healthy Hot Chocolate wholetarian recipe

 

Healthy hot chocolate with healthy marshmallows

Healthy n' Hot Chocolate
 
Author:
Yield: Makes 1 cup
 
Ingredients
  • 1 cup almond milk or wMilk of choice (I wouldn't use coconut milk)
  • 1½ tsp cacao or carob powder
  • 1 Tbsp maple syrup or more to taste (I like to add an extra 1 tsp) OR use honey, coconut sugar, coconut nectar or unrefined sugar of choice OR 5-6 drops of stevia.
  • Dash of cinnamon (optional)
  • ¼ tsp of vanilla (optional)
  • 1 Tbsp of coconut milk (optional– makes it extra creamy)
Instructions
  1. In a small pot on the stove, add all of the ingredients and whisk together until smooth.
  2. Gently heat up until just warm enough to your liking.

Marshmallow Topping

Honey Marshmallow Frosting Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you’re making a lot of hot chocolate for a group you may want to wow them by making whipped marshmallow frosting to pipe on top. See this recipe. 

Real Whipped Cream Recipe

Here is the Recipe for Real Whipped Cream that whips up real quickly.

Coconut Whipped Cream Topping Recipe

 

Or use this recipe for Coconut whipped cream to put on top.

 

Photos by: Karly Blair

and Sam of Photographicsam