by Ashley and Caleb
OK! I know that all I post are breakfast recipes, but when you're trying to minimize your wheat intake, eggs or smoothies in the morning get old really fast.
Remember how you made that awesome oatmeal and then saved the leftovers? Here's what you do:
1 ¼ cup almond flour (or 1 cup flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2-1 teaspoon cinnamon
¼ cup coconut oil (or melted butter)
1/3 cup maple syrup
3 eggs, lightly beaten (reduce to 2 eggs if using wheat flour)
1 cup leftover oatmeal
1 cup raisins (optional)
1 teaspoon vanilla extract
Preheat oven to 350 degrees. In
a large bowl, combine flour, baking powder and baking soda and cinnamon. In another
bowl, combine coconut oil, eggs, oatmeal, syrup, raisins and vanilla; add to
dry ingredients and stir just until moistened. Divide between lined muffin cups. Bake for 18-25 minutes, or until tester comes out clean.
*Notes: These are very moist muffins so I keep reducing and reducing the amount of coconut oil. A little less than a 1/4 cup will usually do. Because they are so moist, these muffins freeze really well.
Saturday, March 31, 2012
Overnight Oatmeal
by Ashley and Caleb
This is a method that I got from the Nourishing Traditions Cookbook. This book is really thick, with all sorts of science and history along with recipes, which makes it a very interesting read. We have found some real gems.
Here is why we started preparing oatmeal this way: Grains contain phytic acid which can combine in the intestines with calcium, iron, zinc, etc. and actually block the absorption of these essential minerals and other nutrients. Soaking the oatmeal allows enzymes to break down and neutralize the acid. Also, it tastes good.
Long explanation over. Here is the recipe.
1 C rolled or cracked oats
1 C warm water PLUS 2 tbs. plain yogurt, keifer, whey, or buttermilk
1/2 tsp. sea salt
1 C filtered water
Combine oats with warm water and yogurt mixture, cover and place in a warm place overnight or for at least 7 hours. The next morning, bring an additional 1 C water to a boil with the sea salt. Add the soaked oats, stir, remove from heat and let stand a few minutes. Serve with butter and honey.
*A few notes: This DOES taste different than the oatmeal you're used to, but give it a few times, and you won't want to go back. It cooks up very smoothly and quickly (unlike untreated oatmeal, which takes FOREVER to cook) and I prefer it now. It took me some time to get used to thinking about breakfast before I went to bed, but it's nice to have a hot breakfast ready in five minutes in the morning. We like to put raisins and Grade B maple syrup in place of the honey. DELICIOUS. Make extra and stick it in the fridge and I'll show you what to do with it in another post.
This is a method that I got from the Nourishing Traditions Cookbook. This book is really thick, with all sorts of science and history along with recipes, which makes it a very interesting read. We have found some real gems.
Here is why we started preparing oatmeal this way: Grains contain phytic acid which can combine in the intestines with calcium, iron, zinc, etc. and actually block the absorption of these essential minerals and other nutrients. Soaking the oatmeal allows enzymes to break down and neutralize the acid. Also, it tastes good.
Long explanation over. Here is the recipe.
1 C rolled or cracked oats
1 C warm water PLUS 2 tbs. plain yogurt, keifer, whey, or buttermilk
1/2 tsp. sea salt
1 C filtered water
Combine oats with warm water and yogurt mixture, cover and place in a warm place overnight or for at least 7 hours. The next morning, bring an additional 1 C water to a boil with the sea salt. Add the soaked oats, stir, remove from heat and let stand a few minutes. Serve with butter and honey.
*A few notes: This DOES taste different than the oatmeal you're used to, but give it a few times, and you won't want to go back. It cooks up very smoothly and quickly (unlike untreated oatmeal, which takes FOREVER to cook) and I prefer it now. It took me some time to get used to thinking about breakfast before I went to bed, but it's nice to have a hot breakfast ready in five minutes in the morning. We like to put raisins and Grade B maple syrup in place of the honey. DELICIOUS. Make extra and stick it in the fridge and I'll show you what to do with it in another post.
Wednesday, March 28, 2012
Mango Sauce Lettuce Wraps
Filling:
Collard or any kind of lettuce LeafSliced Tomato
Sliced Bell Pepper, any color
Chopped Lettuce or cabbage or filler of your choice
Sliced Cucumber
Any other veggies of your choice
Mango Sauce:
1 Cup Chopped Mango (if using frozen then add an extra date)
1 Tbsp. Tahini (raw, or roasted)
1 Pitted Medjool Date
1 Pitted Medjool Date
1 Teaspoon (approx) chopped scallions/chives
1 Leaf Sage, or you can use 1 teaspoon of dry.
2 Leaves Basil, or you can use 2 teaspoons of dry.
Blend all ingredients in a blender till smooth.
Spread sauce on lettuce leaf, add veggies, roll into a wrap and dip it in the extra sauce. Devour!
This is soooo Yummy!
We also use this sauce as a salad dressing. You can use it for practically anything you want, even a fruit dip. It's THAT good!
Mexican Lettuce Wraps
Base:
Shredded Carrot
Shredded Zucchini
Shredded Cucumber
You can use any one of these vegetables or a combination. Put shredded veggie in a strainer and drain the juice if you don't want it so watery.
Put shreds into a bowl and Mix in desired amount of the following:
Salsa
Chopped Cilantro
Lime Juice
Diced Avocado
Optional: A little bit of guacamole or taco seasoning.
Spoon Mixture into a Lettuce Leaf and Enjoy!
You can also use this as a salad topping or however you want. We like to make them into lettuce wraps but they are definitely messy :)
Shredded Carrot
Shredded Zucchini
Shredded Cucumber
You can use any one of these vegetables or a combination. Put shredded veggie in a strainer and drain the juice if you don't want it so watery.
Put shreds into a bowl and Mix in desired amount of the following:
Salsa
Chopped Cilantro
Lime Juice
Diced Avocado
Optional: A little bit of guacamole or taco seasoning.
Spoon Mixture into a Lettuce Leaf and Enjoy!
You can also use this as a salad topping or however you want. We like to make them into lettuce wraps but they are definitely messy :)
Tuesday, March 27, 2012
Bananas with Date Caramel Sauce
Rich delicious dessert, a healthy alternative to puddings and trifles
Slice banana rounds in to a bowl, make sure they are ripe bananas for best flavor.
Blend (or Magic Bullet) 4-5 dates with just enough water for it to blend, should be a thick creamy sauce, or continue to add water to desired consistency. You can add a dash of vanilla for a more caramel flavor.
Add none or whatever fruit on top for more tastebud excitement.
Pour sauce over bananas. Devour!!
Slice banana rounds in to a bowl, make sure they are ripe bananas for best flavor.
Blend (or Magic Bullet) 4-5 dates with just enough water for it to blend, should be a thick creamy sauce, or continue to add water to desired consistency. You can add a dash of vanilla for a more caramel flavor.
Add none or whatever fruit on top for more tastebud excitement.
Pour sauce over bananas. Devour!!
Swimming Mangoes
Swimming Mangoes is a refreshing breakfast/dessert/anytime snack!
2 cups of chopped mango (we used Champagne mangoes but any kind will work)
1 YOUNG thai coconut, just use the water and not the jelly/meat ( here's how to open, its a lot easier than you think. http://www.youtube.com/watch?v=THEdI_gSNQ4 )
Put the chopped mango into a bowl and pour coconut water over them.
Devour!!
**Use the meat in our zuchinni pad thai recipe.
2 cups of chopped mango (we used Champagne mangoes but any kind will work)
1 YOUNG thai coconut, just use the water and not the jelly/meat ( here's how to open, its a lot easier than you think. http://www.youtube.com/watch?v=THEdI_gSNQ4 )
Put the chopped mango into a bowl and pour coconut water over them.
Devour!!
**Use the meat in our zuchinni pad thai recipe.
Orange Honey Glaze for Squash
Jeff and Leah
I love this recipe because you can prep everything ahead of time! Then it will only take a few minutes to cook the squash and heat the glaze. WALLAH! Serve with a cool salad. So good!
Credit Food Blogga
Serves 4
Preheat oven to 400 degrees. Line a baking pan with tinfoil (for easy clean up). Cut the squash in half, seed and slice into 1 inch thick slices. Brush the flesh of the squash with olive oil, and roast flesh side down for 30-35 minutes , or until tender.
Glaze:
2 tsp Olive Oil
1 Shallot, diced (or half a small onion)
3 T Honey
2 T Water
2 tsp Lime/Lemon Juice
1/4 tsp Rice Vinegar
2 T Orange Juice
2 tsp Orange Zest
2 tsp Fresh Minced Ginger
1/4 tsp Cayenne Pepper
Salt to Taste
1/4 Roasted Sunflower Seeds ( I did Roasted Sesame Seeds)
* In a small skillet over medium heat, add 2 tsp Olive Oil. Add Shallots/Onions and saute until lightly golden, about 2 minutes. Remove from heat.
* In a small bowl, combine remaining ingredients EXCEPT sunflower seeds. Whisk until smooth.
* Just before you're ready to serve the squash, add the sauce to the pan of sauteed shallots. Heat on medium until the sauce begins to bubble and becomes lightly syrupy, about 2 minutes. Remove from heat and drizzle over the cooked squash, sprinkle with seeds, serve immediately.
Decadent Chocolate Cake
Chocolate Cake
Jeff and Leah
This was really important for me to find, I was really wanting chocolate cake, but I didn't want the white flour and sugar that always comes with it. Thankfully I found a pretty good recipe at Whole Grain Gourmet and tweaked it a little.
First of all, it's important to use cake flour. If you don't have cake flour, don't worry! I found this awesome way to make your own. Go here, and do this! Make your own cake flour. Also I have used two sweeteners, honey and maple syrup. Maple syrup was awesome and honey was gross.
Here is what I did for the cake.
Ingredients:
2 ounces Unsweetened Chocolate
1 1/2 cups sifted Organic Whole Wheat/Spelt Cake Flour
1 tsp Baking Soda
1/4 Salt
1/4 cup Butter, softened at room temperature OR Coconut Oil
1 1/4 cup Grade B Maple Syrup
2 Eggs (room temperature)
1 1/2 tsp Vanilla
1/2 cup Sour Cream OR Coconut Milk (use the fat not the liquid)
1/2 Boiling Water
Preparation:
* Preheat oven to 375 degrees. Grease and flour a 9" cake pan. <----THIS IS VERY IMPORTANT!
* Sift the flour, baking soda, and salt together and set aside.
* Melt the chocolate and then allow it to cool slightly. Be careful not to allow it to harden.
* Beat the butter and sweetener together for two minutes. Add the eggs and beat for an additional two minutes. Beat in the vanilla and cooled chocolate.
* Gradually stir in the sifted flour mixture in approximate thirds, alternating each time with 1/4 cup of the sour cream.
* Stir in the boiling water. Pour the batter into the prepared pan.
* Bake for 23 minutes. DO NOT over bake this cake!!! Allow the cake to cool on a wire rack for 10 minutes.
I have made this with whipping cream and on it's own and both were amazing! I don't need anything on this to make it great, but the whipping cream with strawberries or raspberries!
Jeff and Leah
This was really important for me to find, I was really wanting chocolate cake, but I didn't want the white flour and sugar that always comes with it. Thankfully I found a pretty good recipe at Whole Grain Gourmet and tweaked it a little.
First of all, it's important to use cake flour. If you don't have cake flour, don't worry! I found this awesome way to make your own. Go here, and do this! Make your own cake flour. Also I have used two sweeteners, honey and maple syrup. Maple syrup was awesome and honey was gross.
Here is what I did for the cake.
Ingredients:
2 ounces Unsweetened Chocolate
1 1/2 cups sifted Organic Whole Wheat/Spelt Cake Flour
1 tsp Baking Soda
1/4 Salt
1/4 cup Butter, softened at room temperature OR Coconut Oil
1 1/4 cup Grade B Maple Syrup
2 Eggs (room temperature)
1 1/2 tsp Vanilla
1/2 cup Sour Cream OR Coconut Milk (use the fat not the liquid)
1/2 Boiling Water
Preparation:
* Preheat oven to 375 degrees. Grease and flour a 9" cake pan. <----THIS IS VERY IMPORTANT!
* Sift the flour, baking soda, and salt together and set aside.
* Melt the chocolate and then allow it to cool slightly. Be careful not to allow it to harden.
* Beat the butter and sweetener together for two minutes. Add the eggs and beat for an additional two minutes. Beat in the vanilla and cooled chocolate.
* Gradually stir in the sifted flour mixture in approximate thirds, alternating each time with 1/4 cup of the sour cream.
* Stir in the boiling water. Pour the batter into the prepared pan.
* Bake for 23 minutes. DO NOT over bake this cake!!! Allow the cake to cool on a wire rack for 10 minutes.
I have made this with whipping cream and on it's own and both were amazing! I don't need anything on this to make it great, but the whipping cream with strawberries or raspberries!
Monday, March 26, 2012
Cauliflower French Fries
Cauliflower French Fries
By Jeff and Leah
I made these yummy "french fries" the other day with Anna Lisa's delicious Veggie Pita and Jeff and I have never looked back!
Once again we must give credit where credit is due.....
Delighted Momma is a fabulous place and I couldn't get off the computer!
When I think of a crunchy salty snack... chips, french fries and carb loaded goodies (everything I have been craving this pregnancy but resisting) come to mind. I recently heard about cauliflower poppers and I knew I had to try them.
I have said before that I am not a big fan of raw cauliflower (yucky) but after I made skinny mashed potatoes using cauliflower I knew it was my new favorite lo-carb substitute.
What you will need:
- 2 heads of cauliflower
- 1/4 cup of olive oil
- 1 1/2 teaspoon of salt
- 1 teaspoon of pepper
Directions:
- Preheat oven to 400 degrees
- Wash and clean the cauliflower. Cut off and discard the stem. Cut the
cauliflower up into small pieces.
- In a large bowl, combine the olive oil, salt and pepper. Add the cauliflower pieces and thoroughly coat each piece.
- Place cauliflower pieces onto a baking sheet lined with parchment paper.
Bake for one hour and turn 3 times during cooking until each piece has a nice
brown coloring. The browner they are the better.
- Remove from oven and enjoy!
LARA BARS
Making LARA BARS
By Jeff and Leah
I totally ripped this off word for word from
Enlightened Cooking
the only credit I take are the few LARA BAR combos I made up.
Very Cherry Bars (use as a template for almost any combination) LARA BARS use a multi-layer package that keeps out UV light and oxygen, which, in turn, maintains freshness without the use of preservatives. I use plain old plastic wrap and my refrigerator, then pop one in my bag when I’m ready to go.
1/4 cup chopped dates (roughly chopped whole fresh dates; see my note about pre-chopped below)
1/4 cup dried cherries or dried cranberries
1/3 cup whole pecans, almonds or walnuts
1/8 teaspoon cinnamon
Set out two pieces of plastic wrap for shaping and wrapping the bars. Do this first; you’ll have sticky fingers when you need it.
Place the dates and cherries in a food processor. Pulse until processed to a paste (photo 1). Transfer paste to a medium bowl (don’t clean processor).
Add the nuts to the processor and pulse until finely chopped (photo 2). Add the nuts, along with the cinnamon, to the bowl with the fruit paste (photo 3). Use your fingers to knead the nuts into the paste (just keep squishing, it’s fun; brings back memories of play-dough; see photo 4).
.
Divide mixture in half. Place each half on each of one of the sheets of plastic wrap. Wrap the plastic around each bar and start squishing into a bar shape form, 3 and 1/2 inches long, 1 inch wide and 3/4-inch thick); press against countertop to flatten bottom side, flattening top side and ends with flat of hand (photo 5) Tightly wrap the plastic around each bar and store in the refrigerator. Makes 2 bars.
.
Nutrition per Serving (1 bar): Calories 207; Fat 9.4 g (sat .8g, mono 5.2g, poly 3.1g); Protein 3.9g; Cholesterol 0mg; Carbohydrate 24.9g; Sodium 0.4mg. (Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)
Note about using pre-chopped dates: Pre-chopped dried dates are much cheaper than whole dates, and sometimes are the only option available at the supermarket, depending on where you live. However, they are typically coated with oat flour (to prevent sticking), and sometimes a bit of sugar, too. They are too dry and hard to work as is in this recipe, but with a bit of tweaking, they will work just fine. To make them usable for larabar purposes, place them in a small bowl and cover with warm water (not hot or boiling water; this will make them turn to mush). Let stand 3 to 5 minutes until softened; then drain and pat dry. Not only will this soften the dates, it will remove any oat flour and/or sugar).
A Few Ideas for Variations:
Apricot-Almond: Use 6 tablespoons coarsely chopped dried apricots and 2 tablespoons date (to measure 1/2 cup total); use almonds for the nuts. (Made this and it is delicious. I am eating it and typing, I added cashews, half and half)
Tropical: Use tropical fruit bits (these come pre-packaged at the supermarket); use raw cashews for the nuts. Add 1/8 teaspoon ground ginger, 1/2 teaspoon finely grated lime zest, and 1 teaspoon fresh lime juice to the mix.
PB & J (cheap and delicious!): Use 1/4 cup dried cherries or cranberries and 1/4 cup raisins or dates; use raw or roasted peanuts (lightly salted or unsalted) for the nuts.
Blueberry Bliss: Use 1/4 cup dried blueberries and 1/4 cup dates; use almonds for the nuts. Add 1/2 teaspoon finely grated lemon zest, and a drop of almond extract to the mix.
Cashew Cookie Dough: Reverse the proportions of fruit to nuts--Use 1/3 cup dates for the fruit and 1/2 cup raw cashews for the nuts.
Chocolate Chip Cookie Dough: Same as cashew cookie dough, but add 1/2 teaspoon vanilla extract, pinch of cinnamon and 1/2 ounce very finely chopped semisweet or bittersweet chocolate to the mix. (I made this and it is amazing how much it tastes like cookie dough! WOW! YUMMY!)
Pistachio Heaven: Same as cashew cookie dough, but use raw pistachios and add a tiny drop of almond extract.
Peanut Butter Cookie Dough: Same as cashew cookie dough but use raw or roasted (lightly salted) peanuts for the nuts.
LEAH'S BARS
Okey-Dokey family and friends, these are some combos I made up and seriously just make this!
I love roasted nuts and so I cheated and made some non raw bars.... I don't know if I like them BETTER but they do feel more like a dessert and make me happy.
Dating your almonds: Use 1/2 cup dates and 1/3 cup roasted almonds! DONE! :)
Nutty Coconuts: Use 5 dates, 1/4 cup plus coconut, 1/3 cup raw cashews, 5-8 roasted almonds.
And my crowning achievement! SOOOO GOOOOOD!
Apple Pie: Use 4 dates, 1/4 cup dried apples, 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/3 cup roasted almonds. (If you want to be really cheaty add a drizzle of maple syrup or sprinkle of sucanat)
But seriously people, just start mixing your favorite fruit nut combos and you will be surprised at how good everything is! (But by doing so you must promise to SHARE!)
By Jeff and Leah
I totally ripped this off word for word from
Enlightened Cooking
the only credit I take are the few LARA BAR combos I made up.
Very Cherry Bars (use as a template for almost any combination) LARA BARS use a multi-layer package that keeps out UV light and oxygen, which, in turn, maintains freshness without the use of preservatives. I use plain old plastic wrap and my refrigerator, then pop one in my bag when I’m ready to go.
1/4 cup chopped dates (roughly chopped whole fresh dates; see my note about pre-chopped below)
1/4 cup dried cherries or dried cranberries
1/3 cup whole pecans, almonds or walnuts
1/8 teaspoon cinnamon
Set out two pieces of plastic wrap for shaping and wrapping the bars. Do this first; you’ll have sticky fingers when you need it.
Place the dates and cherries in a food processor. Pulse until processed to a paste (photo 1). Transfer paste to a medium bowl (don’t clean processor).
Add the nuts to the processor and pulse until finely chopped (photo 2). Add the nuts, along with the cinnamon, to the bowl with the fruit paste (photo 3). Use your fingers to knead the nuts into the paste (just keep squishing, it’s fun; brings back memories of play-dough; see photo 4).
.
Divide mixture in half. Place each half on each of one of the sheets of plastic wrap. Wrap the plastic around each bar and start squishing into a bar shape form, 3 and 1/2 inches long, 1 inch wide and 3/4-inch thick); press against countertop to flatten bottom side, flattening top side and ends with flat of hand (photo 5) Tightly wrap the plastic around each bar and store in the refrigerator. Makes 2 bars.
.
Nutrition per Serving (1 bar): Calories 207; Fat 9.4 g (sat .8g, mono 5.2g, poly 3.1g); Protein 3.9g; Cholesterol 0mg; Carbohydrate 24.9g; Sodium 0.4mg. (Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)
Note about using pre-chopped dates: Pre-chopped dried dates are much cheaper than whole dates, and sometimes are the only option available at the supermarket, depending on where you live. However, they are typically coated with oat flour (to prevent sticking), and sometimes a bit of sugar, too. They are too dry and hard to work as is in this recipe, but with a bit of tweaking, they will work just fine. To make them usable for larabar purposes, place them in a small bowl and cover with warm water (not hot or boiling water; this will make them turn to mush). Let stand 3 to 5 minutes until softened; then drain and pat dry. Not only will this soften the dates, it will remove any oat flour and/or sugar).
A Few Ideas for Variations:
Apricot-Almond: Use 6 tablespoons coarsely chopped dried apricots and 2 tablespoons date (to measure 1/2 cup total); use almonds for the nuts. (Made this and it is delicious. I am eating it and typing, I added cashews, half and half)
Tropical: Use tropical fruit bits (these come pre-packaged at the supermarket); use raw cashews for the nuts. Add 1/8 teaspoon ground ginger, 1/2 teaspoon finely grated lime zest, and 1 teaspoon fresh lime juice to the mix.
PB & J (cheap and delicious!): Use 1/4 cup dried cherries or cranberries and 1/4 cup raisins or dates; use raw or roasted peanuts (lightly salted or unsalted) for the nuts.
Blueberry Bliss: Use 1/4 cup dried blueberries and 1/4 cup dates; use almonds for the nuts. Add 1/2 teaspoon finely grated lemon zest, and a drop of almond extract to the mix.
Cashew Cookie Dough: Reverse the proportions of fruit to nuts--Use 1/3 cup dates for the fruit and 1/2 cup raw cashews for the nuts.
Chocolate Chip Cookie Dough: Same as cashew cookie dough, but add 1/2 teaspoon vanilla extract, pinch of cinnamon and 1/2 ounce very finely chopped semisweet or bittersweet chocolate to the mix. (I made this and it is amazing how much it tastes like cookie dough! WOW! YUMMY!)
Pistachio Heaven: Same as cashew cookie dough, but use raw pistachios and add a tiny drop of almond extract.
Peanut Butter Cookie Dough: Same as cashew cookie dough but use raw or roasted (lightly salted) peanuts for the nuts.
LEAH'S BARS
Okey-Dokey family and friends, these are some combos I made up and seriously just make this!
I love roasted nuts and so I cheated and made some non raw bars.... I don't know if I like them BETTER but they do feel more like a dessert and make me happy.
Dating your almonds: Use 1/2 cup dates and 1/3 cup roasted almonds! DONE! :)
Nutty Coconuts: Use 5 dates, 1/4 cup plus coconut, 1/3 cup raw cashews, 5-8 roasted almonds.
And my crowning achievement! SOOOO GOOOOOD!
Apple Pie: Use 4 dates, 1/4 cup dried apples, 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/3 cup roasted almonds. (If you want to be really cheaty add a drizzle of maple syrup or sprinkle of sucanat)
But seriously people, just start mixing your favorite fruit nut combos and you will be surprised at how good everything is! (But by doing so you must promise to SHARE!)
Subscribe to:
Posts (Atom)