Posts Tagged "Dairy Free"

Gluten Free Weight Loss Brownies

Posted by on Dec 9, 2013 in Corn Free, Food, Gluten Free, Healthy Eating, Recipes | 0 comments

I’ve been making this recipe for quite a few years now and have tweaked it along the way. I swear whenever I eat too many of these, I will lose a couple of pounds…it is too good not to eat so many up! This is why I call these Weightloss Brownies. This is a winner among adults and kids alike. It is naturally gluten free and once you see the ingredients you can see why…it is more of a protein-fiber bomb, but who cares, it is a sweet treat you can feel good about eating and making.  The best part?  It can all be made right in your blender straight into your square glass dish.   Weight Loss Brownies  1 can of garbanzo or black beans (make sure to buy a brand that is BPA-free) Trader Joe’s beans are BPA-free! 3 large eggs (organic or pasture raised) 1/4 cup of coconut palm sugar 1/4 cup of Grade B Maple Syrup 1 tsp of corn free baking powder by Hain’s 1/2 tsp of baking soda 1 cup of dairy free chocolate chips (if you need it to be dairy free) 3 drops of cinnamon oil 3 Tbl of chocolate chips to sprinkle on top of batter Directions: 1. Preheat oven to 350 degrees and grease an 8×8 glass dish w coconut oil 2. Drain and rinse beans and place into the blender 3. Add eggs through baking soda and blend until smooth 4. Melt chocolate chips on stove 5. Mix melted chocolate chips into batter and blend 6. Add 3 drops of Cinnamon oil and mix with spoon 7. Pour batter into glass dish and sprinkle chocolate chips on top 8. Bake in over for 40-minutes Cool and enjoy! Now you can see why I call these weightloss brownies. The beans gives it the fiber to make you feel full, eggs for protein, just enough sweetness with the chocolate chips and the cinnamon oil to help stabilize your blood sugars. You can add 4 drops if you would like, it will taste more like a Red Hot candy. I don’t have to feel guilty with this sweet treat, in fact it is my daughter’s morning snack for tomorrow. And if you don’t think you can fool your kids, just ask my daughter’s class, they gobble these brownies right up and the teacher appreciates the power protein treat. No blood sugar crashes here!...

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Citrus Glazed Roasted Sweet Potatoes with Caramelized Leeks

Posted by on Nov 26, 2013 in Corn Free, Food, Gluten Free, Healthy Eating, Recipes, Vegan | 4 comments

I didn’t begin liking sweet potatoes until I was working at place that made the best sweet potato fries. To this day I cannot find a place that makes them as good as them, but it got me to start eating sweet potatoes. To my surprise I found I really truly enjoyed them. I think I had an awful experience eating them at a Thanksgiving dinner one year as a child. It is amazing they way food  is prepared can really affect your ability to like them again for years to come. I kind of felt like I was missing out all those years. I have definitely made up for them and my kids love them due to their natural sweetness. I made this dish for our church’s family gratitude brunch and four pounds of this Citrus Glazed Roasted Sweet Potatoes with Caramelized Leeks was gone before you can say Thanksgiving. I guess they were a hit! Citrus Glazed Roasted Sweet Potatoes with Caramelized Leeks 2 lbs of sweet potatoes peeled and diced 1 leek cut in half and sliced 1/4 cup of fresh orange juice (I used the OJ from Mariano’s, super fresh!) 3 Tbl of Grade B Maple Syrup 1/4 tsp of garlic powder 1 tsp of Celtic Salt (very nourishing) 1/4 cup of melted coconut oil 2 Tbl of Citrus flavored olive oil (I love Pasolivo Citrus Olive Oil I am a member!)         Preheat Oven to 400 degrees In the Ecofoil Tin place the potatoes and leeks In a bowl mix orange juice through salt and pour over potatoes and leeeks Drizzle melted coconut oil over mixture and toss altogether Bake in oven  for 50-60 stirring every 20-min to prevent sticking Bake until you get the crispiness you like Drizzle the citrus flavored olive oil over the mixture Sprinkle about a  tsp worth of Himalayan Salt Simple, sweet and satisfying. Thank you to EcoFoil Pans for providing the 100% recycled aluminum tins and sponsoring this recipe...

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Healthy Mashed Potatoes and Why These Are Healthy

Posted by on Nov 19, 2012 in Food, Gluten Free, Healthy Dinners, Healthy Eating, Vegan | 5 comments

While my daughter is already listening to Christmas music on a local radio station, eating mashed potatoes is a weekly thing in our home. My kids (and husband) love them and I love that I sneak in more than just potatoes. I’ll easily add some parsnips, turnips or cauliflower in with the potatoes, since they are also white root veggies, it is easy to sneak in and get other vitamins and minerals. I just made this the other day and I have about 1 cup left over. Here are my Healthy Mashed Potatoes recipe! Healthy Mashed Potatoes: 6 baseball sized organic red potatoes organic yukon gold 2 small turnips 1 large parsnip Saving 1/4 c of boiled water 2 Tablespoon of unsweetened coconut milk (we use hemp milk) 2 tsp of Himalayan Salt 1 Tablespoon of Extra Virgin Olive oil (or use organic, grass-fed butter) 1 tsp of white pepper Peel potatoes, but don’t dice them. Peel and cut turnips and parsnips. Place them all in a pot of water above the potatoes and bring them to a boil. Once you can put a fork through the turnips, empty the water but for about 1/4 cup of it. Add the coconut milk, salt and pepper. Blend with a blender until smooth and creamy. Drizzle olive oil and garnish with parsley or chives! Don’t dice your potatoes! Dicing your potatoes loses its vitamin and mineral content when boiled in the water. Just peel and place them whole. Less chopping, but longer boiling time. Organic is Best! If you are uncertain about why you should buy organic potatoes, then check out this video calledMy Potato Project from a child’s science experiement We use red potatoes a lot because it is the least starchiest of all the potatoes and have many health benefits, including having 37% more potassium than a banana! A serving of red potatoes twice as large would have very similar calorie and carbohydrate content to that found in the white potato! So you can eat more potatoes without all the extra starch or glycemic index. Red potatoes are also high in vitamin C, niacin, magnesium, iron and vitamin B6. Other vitamins and minerals found in lower amounts include folate, zinc and copper. Use other root vegetables! Turnips are great because they are roots that belong to the family of cruciferous vegetables — the same plant family as broccoli, cauliflower and kale (and don’t turn the mashed potatoes green!). The turnip’s root is high in vitamin C. The green leaves of the turnip top (“turnip greens”) are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens are high in lutein, which is good for the eyes! So go ahead and sneak in a turnip or a parsnip. No one will notice and they’ll get more bang for their nutritional...

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Vegan or Paleo? Try this Basil and Butternut Squash Soup

Posted by on Oct 8, 2012 in Corn Free, Food, Gluten Free, Healthy Dinners, Healthy Eating, Recipes, Vegan | 13 comments

It wasn’t until I started to make my daughter’s baby food that I learned to love butternut squash and since then it is a staple in our diet. Every Monday I decided that I would be making a soup or stew to last throughout the week. I threw this one together because I have been thinking about the time I made roasted butternut squash with butter and basil…mmmm…so good and I wanted to use basil and butternut squash together in a soup (minus the butter, no dairy for us). Making quick meals is tough at times when you are busy, amen? So here is how I made this versatile butternut squash soup: 1/2 c of fresh basil leaves 1/4 c of dulse leaves 1/2 tsp of Herbamare 1/2 tsp of Himalayan salt 3 cups of navy beans 1 small onion diced up 4-6 carrots chopped up 2-3 organic celery chopped up One carton of organic vegetable broth 1 carton of precut butternut squash ( it is worth the extra $1 to buy pre cut) or just buy a medium sized squash I threw the broth and squash in the slow cooker on high for 3 hours. 1 package of nitrate free apple smoked bacon cooked in the oven at 350 for 25 minutes, or until nice and crispy to crumble. I love using this method, no more greasy stove top to clean up! Saute onions, carrots and celery using a little of the bacon grease or coconut oil, cook until the onions are translucent. After the squash is done, through it all in your blender or Vitamix and add the basil and puree together until well blended. Pour it back into the slow cooker. Add salts, veggies, beans, crumbled bacon and cook for one hour on low. Enjoy! Make it Paleo by omitting the beans Make it Vegan by omitting the bacon Feel free to add some white pepper for a little zing. Oh, what are dulse leaves or flakes? It is a sea veggie high in vitamins B6 and B12, as well as iron, potassium and fluoride. Unlike other seaweeds, it is relatively low in sodium. Dulse also contains a large list of other vitamins and nutrients, including vitamins C, E, A, magnesium, calcium, dietary fiber and protein. Additionally, dulse is a natural source of iodine, essential for thyroid gland health and thyroid hormone secretion. Sea Veggies are making a comeback and offer a unique variety of health benefits including anti-cancer, anti-inflammatory and anti-viral (which makes it a great immunity booster). In fact, sea veggies contain more minerals than any land-based edible plant. And since these minerals are found in our systems it makes it easier for our bodies to absorb. This is a great thing to keep around your home, I add them to all of our soups and other dishes, especially homemade chicken soup when we are sick (for its anti-viral properties), it is a great for vegetarians or others who has a compromised immune system. Don’t worry, it does not have a fishy taste, so you have nothing to lose by adding some to your...

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Cinco de Mayo Recipe: Strawberry Colada Green Smoothie

Posted by on May 5, 2012 in Gluten Free, Healthy Eating, Healthy Smoothies, Recipes, Smoothie, Vegan | 1 comment

In honor of Cinco de Mayo, I thought I would share my delicious Strawberry Colada Green Smoothie recipe. It got the thumbs up from my 4yr old daughter. This makes it a fantastic post workout smoothie. Strawberries and pineapple are full of vitamin c which helps with fat utilization (or burn fat) and helps bind to iron in the spinach resulting in maximal iron absorption. Exercisers who lack vitamin C burn 25% less fat during their workouts, so get those C’s! The coconut oil is a medium chained fatty acid helping aids in the absorption of vitamins, minerals and amino acids, boosts metabolism, and aid in muscle recovery Strawberry Colada Green Smoothie Put in blender in this order: 4 frozen strawberries 1/3c of frozen pineapple 2c of spinach or other greens 1/2c of Unsweetened Coconut Milk (water will work too) 1T of coconut oil melted (don’t add until it starts to blend) scoop of vanilla protein powder, I use Vanilla Warrior Blend Raw Protein by Sunwarrior As the fruit, spinach, milk and protein powder are blending, slowly add coconut oil. Coconut oil will harden when it cold or when you add it to cold items, thus resulting in coconut oil chips. This will also allow for the oil to fully blend in your smoothie. Pour and...

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