Jefferson and Emily (via Leah)
Jefferson and Emily taught me this one and I eat it every other morning, maybe twice a day...
So easy, so good, so eat it!
Take 2 peeled oranges, throw them in a blender, add 2 ice cubes.
Blend till smooth
Add 2 bananas blend till smooth.
Drink it. love it. Awesome!
Feel free to add in other fruits as you want.
The thing that makes this drink so amazing is using fresh not frozen fruit. Also make sure your bananas are pretty ripe, somewhat bordering on over ripe.
So do it, and love it!
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Thursday, May 17, 2012
Saturday, March 31, 2012
Leftover Oatmeal Muffins
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.
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.
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.
Tuesday, March 27, 2012
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.
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!
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