so this sauce is very versatile and you can add other stuff you like to it, this is just your basic formula. use this to top your pasta or spaghetti squash or use it as a sauce for your pizza if you aren't eating cheese, because it has a "cream" or "cheese" flavor to it.
in a blender add:
1-1 1/2 C. of nuts (walnut-cashew-pine nut)
1-2 cans of diced tomatoes (juice and all)
1 clove of garlic
2 tsp oregano
1/2 tsp pepper
1 tsp dried basil (or you can use fresh if you have it)
2 T of braggs (if you are cutting down your salt intake) or "salt to taste"
blend on high till smooth and creamy. obviously you can add more tomato if you want it more tomato-y or less thick. you can also throw in bell peppers or onions ect. if you want.
Friday, January 20, 2012
Tuesday, January 10, 2012
Pumpkin Bread
By Jeff and Leah (adapted from The Kind Life)
Pumpkin Spice Bread
Prep Time: 20 min
Cook Time: 1 hr 25min
Total Time: 1 hr 45 min
Serving: 2 loafs
1 cup chopped Almonds
3 1/2 cup Whole Grain Flour
2 cup Maple Syrup ( Remember it is TWO loafs, but I have cut down to 1 1/2)
2/3 cup Honey (brown rice syrup)
2 tsp. Baking Soda
1 tsp. Salt
1 tsp. Ground Nutmeg
1 1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
2 cup Pumpkin Puree
1 cup Coconut Oil
2/3 cup Coconut Milk
2/3 cup Unsweetened Coconut Flakes
Steps:
1. Preheat oven to 350 degrees. Grease and Flour baking loaf pans.
2. Spread chopped almonds in a single layer and broil till browned and smell awesome.
3. In a large bowl, stir together dry ingredients BUT Coconut and Nuts. In medium bowl combine wet ingredients and mix WELL.
4. Mix wet ingredients into dry ingredients. Fold in flaked coconut and almonds. Divide the batter evenly between the prepared pans.
5. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out CLEAN (this is important) Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
Pumpkin Spice Bread
Prep Time: 20 min
Cook Time: 1 hr 25min
Total Time: 1 hr 45 min
Serving: 2 loafs
1 cup chopped Almonds
3 1/2 cup Whole Grain Flour
2 cup Maple Syrup ( Remember it is TWO loafs, but I have cut down to 1 1/2)
2/3 cup Honey (brown rice syrup)
2 tsp. Baking Soda
1 tsp. Salt
1 tsp. Ground Nutmeg
1 1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
2 cup Pumpkin Puree
1 cup Coconut Oil
2/3 cup Coconut Milk
2/3 cup Unsweetened Coconut Flakes
Steps:
1. Preheat oven to 350 degrees. Grease and Flour baking loaf pans.
2. Spread chopped almonds in a single layer and broil till browned and smell awesome.
3. In a large bowl, stir together dry ingredients BUT Coconut and Nuts. In medium bowl combine wet ingredients and mix WELL.
4. Mix wet ingredients into dry ingredients. Fold in flaked coconut and almonds. Divide the batter evenly between the prepared pans.
5. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out CLEAN (this is important) Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
Sunday, January 8, 2012
Paleo Pumpkin Muffins
by Ashley and Caleb
Ok. So I miss baked goods. Sue me. I went in search of a way to use up our copious amounts of canned pumpkin and came across some good flour-free recipes. And some not-so-good ones. But this is one of the good ones. Adapted from the Frisky Lemon blog, who in turn adapted it from Caveman Food. So there you have it. I have given credit where credit is due.
Paleo Pumpkin Muffins
Ok. So I miss baked goods. Sue me. I went in search of a way to use up our copious amounts of canned pumpkin and came across some good flour-free recipes. And some not-so-good ones. But this is one of the good ones. Adapted from the Frisky Lemon blog, who in turn adapted it from Caveman Food. So there you have it. I have given credit where credit is due.
Paleo Pumpkin Muffins
1 1/2 cups almond meal
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/8 tsp salt
1 tsp vanilla extract
3 eggs
1/4 cup maple syrup
3/4 cup canned pumpkin
1/2 cup dried cranberries
1/2 cup chopped pecans
Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. Add eggs, vanilla, and maple syrup. When these are combined, add pumpkin. Add cranberries and pecans. Divide batter evenly into lined muffin tin and bake for 20-25 minutes. I can never tell if these are done, so good luck! Ha ha. Just kidding. Kind of. If the toothpick comes out mostly clean, they are done.
Advice: Don't use less than 1/4 cup maple syrup. I tried. Just trust me on this. You can sure add more if you want though. I highly recommend lining the tin (as opposed to greasing it) as these are very hard to get out in once piece. Also, sometimes I throw some 80% dark chocolate chunks in there in place of the cranberries. Delicious.
Coconut Banana Pancakes
by Ashley and Caleb
This is a recipe that I adapted from the Green Kitchen Stories blog. The term "pancake" is used loosely at best, but these are great when you're trying to avoid flour or eat up very ripe bananas. We have tried topping them various ways (more coconut and blueberries on top, barely sweetened whipped cream, etc) but honestly they are sweet enough that we just dollop some grass-fed butter on and call it good. These are very filling, and our kids love them.
Coconut Banana Pancakes
3 bananas
6 eggs
1 cup unsweetened finely shredded coconut
3/4 cup blueberries (frozen)
1 tbsp cinnamon
coconut oil
In a large bowl, mash bananas with a fork. Whip eggs and mix with bananas. Add coconut. This next step is very important, so pay attention: let the coconut soak in the banana/egg mixture for at least ten minutes. Caleb and I tried just whipping it all right up and cooking it, but the coconut was still pretty crunchy even after cooking. We noticed that the later batches of pancakes had a better consistency. If crunchy coconut doesn't bother you (or you're in a hurry) just skip this step. Add the blueberries and cinnamon and cook on medium heat in coconut oil (or butter! We love butter!). These do not flip like flour pancakes, so it's best to keep your cakes small- ours are usually about a 1/4 cup.
Enjoy!
This is a recipe that I adapted from the Green Kitchen Stories blog. The term "pancake" is used loosely at best, but these are great when you're trying to avoid flour or eat up very ripe bananas. We have tried topping them various ways (more coconut and blueberries on top, barely sweetened whipped cream, etc) but honestly they are sweet enough that we just dollop some grass-fed butter on and call it good. These are very filling, and our kids love them.
Coconut Banana Pancakes
3 bananas
6 eggs
1 cup unsweetened finely shredded coconut
3/4 cup blueberries (frozen)
1 tbsp cinnamon
coconut oil
In a large bowl, mash bananas with a fork. Whip eggs and mix with bananas. Add coconut. This next step is very important, so pay attention: let the coconut soak in the banana/egg mixture for at least ten minutes. Caleb and I tried just whipping it all right up and cooking it, but the coconut was still pretty crunchy even after cooking. We noticed that the later batches of pancakes had a better consistency. If crunchy coconut doesn't bother you (or you're in a hurry) just skip this step. Add the blueberries and cinnamon and cook on medium heat in coconut oil (or butter! We love butter!). These do not flip like flour pancakes, so it's best to keep your cakes small- ours are usually about a 1/4 cup.
Enjoy!
the VEGGIE pita
the first time i had this Salani brought it down for me and i didn't even look at what was in it i just ate it and devoured the whole thing in about two minutes flat. afterwards i went to ask her how she made it and said to myself "whaaaaat...? weird" but just trust me it tastes great and is a way for me to help me get in my pound of fresh veggies in every day cause you can stuff this thing with as many veggies as you can.
1 whole grain pita (we use the whole wheat kind from buy low 1$ a pack and really yummy)
olive oil mayo (be generous, i don't like mayo but in this sandwich it tastes way better if you are generous)
Dijon mustard or spicy brown mustard (be liberal with this as well)
ketchup (yes weird i know but trust me)
Italian herb seasoning (if you don't have this blend I've used plain oregano and it work just as good)
pepper
red onion-chopped finely (if you don't like onions i can't promise this sandwich is for you, be generous)
sliced tomato
avocado (sometimes i can't afford or just don't have one available and you can leave it out and it's still good)
cucumber slices
sprouts (again optional, but it's really yummy with them)
spinach
romaine lettuce
warm or lightly toast the pita, them slather on all the dressings (i start with mayo then mustard, then ketchup) then add the pepper and the herbs so they stick evenly, then the onions so they'll stick evenly too. Then add the rest of the veggies and chow down!
1 whole grain pita (we use the whole wheat kind from buy low 1$ a pack and really yummy)
olive oil mayo (be generous, i don't like mayo but in this sandwich it tastes way better if you are generous)
Dijon mustard or spicy brown mustard (be liberal with this as well)
ketchup (yes weird i know but trust me)
Italian herb seasoning (if you don't have this blend I've used plain oregano and it work just as good)
pepper
red onion-chopped finely (if you don't like onions i can't promise this sandwich is for you, be generous)
sliced tomato
avocado (sometimes i can't afford or just don't have one available and you can leave it out and it's still good)
cucumber slices
sprouts (again optional, but it's really yummy with them)
spinach
romaine lettuce
warm or lightly toast the pita, them slather on all the dressings (i start with mayo then mustard, then ketchup) then add the pepper and the herbs so they stick evenly, then the onions so they'll stick evenly too. Then add the rest of the veggies and chow down!
Saturday, January 7, 2012
"Recipe" for me and Emily
So i don't know if anyone will ever use our recipes (well, ok, we don't really have recipes :) because they are so simple; for instance:
Yummy Tangerine Lunch:
Buy a 3 lb bag of Tangerines from Winco for 1.98 (way good deal right now!)
Peel tangerines, we will usually eat an entire bag each!
.....consume while reveling in the Master Chef's (God) creations
Yummy Tangerine Lunch:
Buy a 3 lb bag of Tangerines from Winco for 1.98 (way good deal right now!)
Peel tangerines, we will usually eat an entire bag each!
.....consume while reveling in the Master Chef's (God) creations
Apple Crisp
Apple Crisp
Jeff and Leah
Preheat oven to 350 degrees
So first of all I cut up apples. Make a nice thick layer. Drizzle some maple syrup over it, and I added some apple sauce because my apples were dry.
Topping
Magic Bullet some almonds, till it looks like you have enough to top it, I did some more roughly to add some volume to the crisp. Add about HALF as much cashews and magic bullet that roughly.
Mix it with some oats, I did about half nuts and half oats.
Take some coconut oil and mix it in till it seems like the consistency of regular apple crisp.
Add about two tablespoons of maple syrup, add some unsweetened coconut.
Then I added cloves, ginger, cinnamon and nutmeg.
TASTE AS YOU GO AND ADD MORE SPICES ACCORDINGLY.
At the end I was worried it wouldn't be sweet enough and I drizzled some syrup over the top. In the end I don't know if it was necessary.
1. Sprinkle nut mixture evenly over the apples
2. Cover dish with tin foil
3. Bake till you can see the apples bubbling
4. Remove tin foil and let nuts start to brown, and poke your apples with a fork and make sure they are soft.
5. You can serve warm with coconut ice cream or my yummy coconut whipping cream!
Jeff and Leah
Preheat oven to 350 degrees
So first of all I cut up apples. Make a nice thick layer. Drizzle some maple syrup over it, and I added some apple sauce because my apples were dry.
Topping
Magic Bullet some almonds, till it looks like you have enough to top it, I did some more roughly to add some volume to the crisp. Add about HALF as much cashews and magic bullet that roughly.
Mix it with some oats, I did about half nuts and half oats.
Take some coconut oil and mix it in till it seems like the consistency of regular apple crisp.
Add about two tablespoons of maple syrup, add some unsweetened coconut.
Then I added cloves, ginger, cinnamon and nutmeg.
TASTE AS YOU GO AND ADD MORE SPICES ACCORDINGLY.
At the end I was worried it wouldn't be sweet enough and I drizzled some syrup over the top. In the end I don't know if it was necessary.
1. Sprinkle nut mixture evenly over the apples
2. Cover dish with tin foil
3. Bake till you can see the apples bubbling
4. Remove tin foil and let nuts start to brown, and poke your apples with a fork and make sure they are soft.
5. You can serve warm with coconut ice cream or my yummy coconut whipping cream!
Peanut Butter Banana Muffins
I am obviously pretty excited... I got this recipe off of Annie's Eats, and changed it..... Of course.........
It turned out pretty good, I would have cooked it longer then I did, make sure the toothpicks come out clean.
Peanut Butter Banana Oatmeal Muffins
Jeff and Leah
yield: about 18 muffins
Bake: 350 degrees
1 3/4 cups Whole Grain Flour ( I love spelt in desserts, it is so fluffy)
1 cup Old Fashioned Oats
1 tsp Baking Powder
1 tsp Baking Soda
1/2 Salt
2 tbsp Applesauce
3/4 cup Maple Syrup (or honey, or brown rice syrup)
2 Large Eggs
1 cup Mashed Banana
6 tbsp Peanut Butter ( I wished I'd added more)
1 cup Coconut Milk
Directions:
1. Preheat oven to 350 degrees
2. Prepare your muffin tin
3. In medium mixing bowl combine dry ingredients
4. In large mixing bowl whisk together wet ingredients
5. Pour dry ingredients slowly into wet ingredients and mix until smooth.
6. Divide evenly between muffin tin.
7. Bake 18-20 min, or until toothpick comes out clean.
8. Allow to cool in pan 5-10 min then transfer to wire rack to cool.
I didn't let them cool enough and I didn't cook them long enough, so do that. :) Also her recipe called for brown sugar instead of maple syrup and buttermilk instead of coconut milk. So depending on your needs feel free to try the other ingredients.
It turned out pretty good, I would have cooked it longer then I did, make sure the toothpicks come out clean.
Peanut Butter Banana Oatmeal Muffins
Jeff and Leah
yield: about 18 muffins
Bake: 350 degrees
1 3/4 cups Whole Grain Flour ( I love spelt in desserts, it is so fluffy)
1 cup Old Fashioned Oats
1 tsp Baking Powder
1 tsp Baking Soda
1/2 Salt
2 tbsp Applesauce
3/4 cup Maple Syrup (or honey, or brown rice syrup)
2 Large Eggs
1 cup Mashed Banana
6 tbsp Peanut Butter ( I wished I'd added more)
1 cup Coconut Milk
Directions:
1. Preheat oven to 350 degrees
2. Prepare your muffin tin
3. In medium mixing bowl combine dry ingredients
4. In large mixing bowl whisk together wet ingredients
5. Pour dry ingredients slowly into wet ingredients and mix until smooth.
6. Divide evenly between muffin tin.
7. Bake 18-20 min, or until toothpick comes out clean.
8. Allow to cool in pan 5-10 min then transfer to wire rack to cool.
I didn't let them cool enough and I didn't cook them long enough, so do that. :) Also her recipe called for brown sugar instead of maple syrup and buttermilk instead of coconut milk. So depending on your needs feel free to try the other ingredients.
Friday, January 6, 2012
Grilled Sweet Potato Salad
So I started this blog so we can share all the delicious and healthy recipes we have been discovering on our quest for health. So cheesy I couldn't help myself :)
So I figured as we found some awesome recipes that were tried and true we could add them here and then others could enjoy! Feel free to adapt and comment if you found a way you liked it better. I just don't want to get stuck in a rut and I figure if we are all discovering good tasting awesomeness why wouldn't we share it?
I will start:
Grilled Sweet Potato Salad
Jeff and Leah
Makes about 4-6 Servings
2 LARGE sweet potatoes, about 2 lbs
1/4 c vinaigrette dressing (I used Newman's Own Olive Oil it has no sugar!)
Kosher Salt and Fresh Ground Pepper to taste
1/2 c sliced green onions
2-3 T thinly sliced Fresh Basil
2 tsp Fresh Thyme
1/2 c crumbled Feta
Preheat oven 425 degrees.
1. Cube potatoes and toss in the vinaigrette till coated.
2. Lay on a cookie sheet and bake until the potatoes are starting to get soft.
3. Switch the oven to a low broil and add green onions and fresh herbs
4. Finish broiling till potatoes have finished and are soft all the way through and slightly crispy on the outside.
5. Remove from oven and add feta, toss while still warm.
I have made this recipe with dried herbs, not as good, but still delish!
You can serve on a bed of fresh salad and just add more of the same dressing to the bed of lettuce and top with the sweet potatoes. Seriously suprising how yummy this is!
So I figured as we found some awesome recipes that were tried and true we could add them here and then others could enjoy! Feel free to adapt and comment if you found a way you liked it better. I just don't want to get stuck in a rut and I figure if we are all discovering good tasting awesomeness why wouldn't we share it?
I will start:
Grilled Sweet Potato Salad
Jeff and Leah
Makes about 4-6 Servings
2 LARGE sweet potatoes, about 2 lbs
1/4 c vinaigrette dressing (I used Newman's Own Olive Oil it has no sugar!)
Kosher Salt and Fresh Ground Pepper to taste
1/2 c sliced green onions
2-3 T thinly sliced Fresh Basil
2 tsp Fresh Thyme
1/2 c crumbled Feta
Preheat oven 425 degrees.
1. Cube potatoes and toss in the vinaigrette till coated.
2. Lay on a cookie sheet and bake until the potatoes are starting to get soft.
3. Switch the oven to a low broil and add green onions and fresh herbs
4. Finish broiling till potatoes have finished and are soft all the way through and slightly crispy on the outside.
5. Remove from oven and add feta, toss while still warm.
I have made this recipe with dried herbs, not as good, but still delish!
You can serve on a bed of fresh salad and just add more of the same dressing to the bed of lettuce and top with the sweet potatoes. Seriously suprising how yummy this is!
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