Posts Tagged "Vegetarian"

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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Healthy Cauliflower Tots

Posted by on Jul 16, 2013 in Corn Free, Food, Gluten Free, Healthy Eating, Recipes | 8 comments

Thanks to Pinterest, I have been inspired in my kitchen.  I have seen quite a few recipes for cauliflower tots in some way shape or form, but many I was seeing was full of heavy cream, a load of cheese, butter. My challenge in the kitchen is making everything food that is low in salicylates.  If you don’t follow my blog on Chicago Parent, I have disclosed my son has a salicylate allergy which has cleared up his psoriasis, he functions better, sleeps better and is happier little boy.  So this recipe is low in salicylates, but very tasty and I’ll give you some modifications that I would have done differently to give these tots a little more pizazz. My son has yet to like them, he is not use to eating cheese or eggs, so it is new for him, but hopefully he will soon. My motto is consistency and persistency wins the race. Healthy Cauliflower Tots 2 cups of grated cauliflower half of an onion 2 green onions 1 garlic clove or 1 tsp of garlic powder 1/4 cup of Nutritional Yeast 1/4 tsp of celtic salt 1 egg 1/2 – 2/3 cup of shredded Raw Milk Cheddar Cheese (I buy mine from Trader Joe’s and shred it myself) Preheat oven to 375 degrees. To make it easy, I put all of the cauliflower, onion, green onions, garlic clove in my Kitchen-Aid 3.5 cup food processor. This way you still can get the health benefits of having real garlic without having to press it or chop it. Mix the Nutritional Yeast, egg, salt and cheese together. The yellow color from the Nutritional Yeast gives it that yellow color that many tater tots have. Place the mixture in mini-muffin pans. I use a silicon based muffin pan and love it. Place in the oven for 20-minutes or until the crisp golden brown you like. This makes about 24 tots. I would have added some white pepper and paprika to it. I’ll let you all play with that mixture. I did add oregano one time and we liked it. This is way to easy to not make it. I had them for breakfast and my daughter loved them after soccer camp as a snack. This would definitely be an ideal after school snack or some quick breakfast when school gets underway. We have found that we do much better eating raw milk cheese and hope you enjoy these as much as we do!  ...

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Gluten-Free Spinach Pesto Pizza Topped with Goat Cheese

Posted by on Feb 6, 2013 in Corn Free, Food, Gluten Free, Healthy Dinners, Healthy Eating, Recipes | 0 comments

Back in January at an play date with some local moms, they said Friday nights was pizza and a movie night. I had just been thinking a few weeks ago how we as a family need to do something fun on either Friday or Saturday night. This is all part of my family-focused goal setting resolution. Spend more quality time as a family. All my daughter talked about the next day was how she wanted to do pizza and a movie night. So in January we began. My hopes is to have a recipe posted for you each Wednesday, so you too can enjoy some healthy, homemade pizza options to make with your family that is not just sausage, cheese and pepperoni, though that is my kid’s favorite too. I believe when we expand outside our palate comfort zones, our kids too will enjoy more. While I did make their favorite, I made this Spinach Pesto Pizza topped with Goat Cheese for kicks. I sprinkled red pepper flakes on it and enjoyed this quite a bit. My daughter tried it, but was not a fan, only liked the goat cheese. Baby steps! What I like about this recipe is that without the goat cheese, it was vegan, I even made the crust without eggs. My favorite pre-packaged gluten free pizza crust mix is by Breads By Anna. It is also nut, corn, rice, peanut free. And she is super sweet too. Just follow the directions to make the crust. If you need it to be egg free, here you go: Add 3 tsp of corn-free baking powder to the oil Pour 1/2 cup of carbonated water to the oil and baking powder, watch it foam and bubble Add half of the mixture and mix, then add another 1/2 cup of carbonated water until mixed and add the rest of the pizza crust mixture Don’t forget to add the yeast packet, I almost did! The pesto is nut and peanut free too. I use raw and soaked pumpkin seeds and replaced the cheese with Nutritional Yeast for the added boost and protein. It also has a cheesy flavor, which we all like. Spinach Pesto Pizza Topped with Goat Cheese I used my vegan pesto recipe and omitted the shredded zucchini and mixed the pesto with frozen spinach Topped with goat cheese Bake until the cheese is melted and enjoy! This pizza crust makes enough you can bake it all and enjoy for lunch the next day or freeze the other half of the dough for next week. I can’t wait to share what I have in mind for this Friday night. Here is how I make Breads From Anna’s Yeast Free Bread Mix Egg-Free...

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