I jumped on the bone broth craze just like I jumped on the Kombucha craze. I have been using food as medicine for about four years to heal my leaky gut during a flare up and to prevent one even … Continue reading
I know I know, the title is a little spastic. But these really hit the nail on the fall themed dessert head. They are crispy on the outside and gooey on the inside. The best part is that they are super low in sugar, I would and probably will eat a couple for breakfast. They are gluten free, dairy free and also super high in dietary fiber! So here is what you will need:
- 1 cup of almond meal
- 1 tbsp of coconut flour
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1 tbsp cinnamon
- 1 egg
- 1/2 tsp pure vanilla extract
- 1 tbsp of coconut oil
- 1/4 cup pumpkin purée
- 3 tbsp of honey
- Optional: 1/2 cup chocolate chips
Set your oven to 350 degrees. Combine the dry ingredients in a large mixing bowl, then add the wet ingredients. Mix in the chocolate chips last. I did half the batch with chips and the other half without chips.
Spoon in tbsp side dollops onto parchment paper and bake for 15-17 minutes depending on your oven.
I bet the would be good with white chocolate chips as well…next time!
Yes, a caffeinated snack. I was in MoM’s Organic Market on Tuesday and I picked up a “Coffee Bar” by a company called New grounds. It was made of the usual Lara Bar-ish ingredients but with ground coffee! I had it the next day for breakfast and fell in love. However, like all my favorite packaged goods, it was very expensive at $2.99 for just one small bar. I decided that I would just make my own variation based on what was already in my pantry. Here is What I used:
- 1/2 cup of gluten free oats
- 1 tbsp of finely ground espresso
- 2 tbsp of coconut flakes
- 2 tbsp of chia seeds
- 8 dates
- 3 tbsp of coconut oil
- 2 tbsp of almond butter
Using a heavy duty blender or food processor start with the oats and pulse until you have the consistency of a chunky flour. Keep adding the indgredients in the order above, pulsing as you go. When you are done you should have a thick and very delicious dough. It is encouraged to lick spoons here.
Now you can table whopping tablespoon servings, roll them into a ball and place on a plate with parchment. Once you’ve created your pops, place them in the fridge on parchment. After a few hours the almond butter and coconut oil will harden and you can transfer to a Tupperware. Store these in the fridge and they can last as long as you need them to, however they won’t. They are so decadent. I felt like I was having dessert for breakfast at 6:00 am with a big steaming cup of coffee.
If you are often on the go or need an afternoon pick me up these are a great little jolt for your day. As always they are gluten free and contain no added sugars. These are a good balance of healthy protein, fat and carbohydrate. So if you need a light boost before a morning or afternoon workout these would be perfect. I think they are best enjoyed with a cup (or two) of Joe.
Today I present you with the most exciting thing I have made (in my opinion) in a long time: Summer Squash Pancakes. This recipe may look intimidating but it is a breeze and much more exciting than the baked sweet potato I usually have with dinner. I still love you baked sweet potato.
My little garden is cranking out zucchinis right now. I have been making zoodles a lot and wanted to try something different, so I went on Pinterest of course. After looking at several recipes for Zucchini Pancakes and inventorying what I had on hand I got to work. The results were beyond my expectations! I used one yellow squash and one zucchini but you could use either one or both, the consistency is very similar.
Here is what you will need:
2 medium/large zucchinis or yellow squash
1/3 cup of almond flour
2 tsp sea salt
1 tsp black pepper
¼ tsp cayenne
1 ½ tbsp coconut oil
Grate your squash with a cheese grater or with a spiralizer. If you use the spiralizer make sure you chop up you zoodles into smaller pieces. Sprinkle the grated squash with salt and set aside for 10 minutes.
Meanwhile, in a bowl beat two eggs. Add the almond flour, black pepper and cayenne.
When the 10 minutes had passed begin squeezing liquid from the squash one hand full at a time and setting aside in the bowl with the liquid mixture. You can use cheese cloth, but if you don’t they will turn out just fine. Just get as much water out of the squash as you can. Fold the squash into the liquid as you go.
Now heat your skillet to low/medium heat and add 1 tbsp of coconut oil. Plop a ¼ cup of the mixture into your pan and flatten it out with the back of your measuring cup. I cooked three cakes at once. Cook on one side for 5 minutes and 3-5 minutes once you flip. You want the outside to be crispy and the inside to be cooked through. I repeated this last step one more time to make a total of six cakes. On the second round I added another ½ tbsp of coconut oil to give the pan some extra lube.
If you are vegan you can still make this recipe using a flax egg! I have not tried it but I have not yet been failed by the flax egg.
My recipe game has been weak, but this post should definitely make up for it! This is a GLUTEN FREE Chocolate Peanut Butter Banana Bread. If it sounds like edible heaven, that’s because it is. As a bonus, this recipe is so easy to make. I bet you already have all the ingredients in your kitchen. I found this recipe on another blog and made a few modifications. Here is what you will need to concoct this loaf:
In Bowl One: Whisk egg then mash in the bananas
3 ripe bananas
In Bowl Two: Combine the below ingredients
3 tsp baking powder
1 pinch salt
1/3 cup organic peanut butter
3 & 1/2 tbsp coconut butter or 3 tbsp coconut oil (I used coconut butter)
3/4 cup almond milk
½ cup cocoa powder
1 cup gluten free flour ( I used Bob’s Redmill)
1 cup gluten free oats
½ cup of chocolate chips
Fold bowl two into bowl one and bake at 350 degrees for 75 minutes.
You can use any nut butter that tickles your fancy. I used peanut because it is the most inexpensive. I save almond butter for eating by the spoonful. Personal preference….
Everywhere I look I see delicious fall recipes. I would love to crank out an elaborate seasonal feast every night, but with my funky work schedule I like to have dinner ready when I get home. My last client usually ends around or after dinner time so it can be a pain to come home and prepare food. The crock pot is truly the answer to this dilemma. This recipe is gluten free, delicious and only takes 10 minutes of prep.
- 2 large sweet potatoes
- 1 pound of organic skinless chicken breasts
- Half of an onion
- 1 cup of unsweetened apple sauce
- 2 teaspoon apple cider vinegar
- Salt & Pepper
- 1 tablespoon cumin
- 2 cloves of garlic minced
- Peel and chop sweet potatoes
- Slice chicken into one inch cubes
- Place chicken and sweet potatoes in crock pot and season with salt and pepper
- Mix onion, apple sauce, apple cider vinegar, cumin and garlic in a small bowl
- Place mixture on top of chicken and sweet potatoes, cover and cook for 6 hours on low
I have eaten this dish a few ways. On the first night I ate the dish alone. On the second day I mixed with red quinoa and on the third day I served alongside sauteed kale and brussel sprouts. It’s tasty, filling and delicious as a leftover. I found the original recipe via Stock Pilling Moms and look forward to trying more of their slow cooker recipes!
I have been dealing with Leaky Gut Syndrome for a while now, but my flare ups have become irregular and almost obsolete. In fact, my gut has been fairly healthy in the past year and a half. However, this past Monday I was completely blind sided by the side effects of this crap syndrome. So for a few days I was consuming mostly liquids (coconut milk, kombucha, hot tea, and lots of water). I eased my way to coconut milk yogurt, sauerkraut and mashed up bananas. My stomach was inflamed and my energy level was insanely low due to a calorie deficit.
So now I am on a mission to repair my intestinal lining and get back to a healthy gut. My diet for the next 2-4 weeks is going be restrictive, more or less Paleo with some extra rules. I cannot eat soy, sugar, legumes, dairy, night shade vegetables, grains or anything processed by any means. Last night I had a dream I was eating Chinese food. I don’t even like Chinese food. I have been Gluten Free for almost seven years and I remember in the first year I would have dreams I was eating sandwiches all the time.
It is not complete torment, I still get to eat most of the things I love. I will be consuming lots of coconut products like coconut milk, coconut milk yogurt, coconut oil and coconut butter. Fermented foods like sauerkraut and kimchi are great for gut health and I do love an excuse to splurge on kombucha. I will be attempting my first bone broth this weekend which is supposedly deeeelish, I just hope I can find some chicken feet. Another great food group for gut health is sprouted seeds (like flax seed, chia seed and hemp seeds). Which brings me to my creation this morning.
Super Gut healthy Almond Butter
- 2 tablespoons of Almond Butter ( I use Trader Joe’s Unsalted Crunchy)
- 1 teaspoon of Chia Seeds
- 1 teaspoon of Ground Flax Seed
- 1 teaspoon of Coconut Oil
Mix them all together and enjoy! I spread mine on apple slices for a mid morning snack. This is a very filling spread so you might not need to eat the whole two tablespoons in one sitting, but it’s so good I cannot help but lick the bowl clean.