Blueberry Muffins (gluten, dairy and sugar free)

After an amazing day picking an epic 30 pounds of blueberries with my family, I am excited to create some new healthy recipes.

Here is recipe #1. These scrumptious muffins are dairy free, sugar free and gluten free.

1/2 cup coconut flour
1/2 almond meal
1 cup oats

1 tsp baking soda

1 tsp baking powder

1/4 cup coconut oil
1/3 cup cinnamon apple sauce
3 eggs
1/4 cup honey
2 cups blue berries

I combined all the ingredients in my food processor and then mixed in the blueberries by hand. Bake at 350 for 12 minutes.

Banana Bean Bread

Past attempts at creating a healthy banana bread have turned out more like door stops then light, delicious bread.  This new version using coconut oil creates a delicious and nutritious bread. I made this entire recipe in my Vitamix, you can easily use a blender or food processor for it.

1. Puree one can of small white beans
2. Add 4 bananas and puree
3. add 3 eggs, 1/4 cup coconut oil, 1/4 cup of honey, 2 drops liquid stevia and blend
4. add 2 tsp baking soda, 1 tsp cinnamon and 2 cups of oat flour
5. add 1/4 walnuts (optional)

Pour mixture into a greased bread pan. Cook at 350 degrees for 45-55 minutes until toothpick comes out clean when tested.

Vegan Lettuce Wraps

It's been awhile since I have posted any new recipes here. While I have been playing in my kitchen I have been mostly following recipes from others.

Funny thing is that at 3:00 today while standing on the playground chatting with the other moms, the conversation was focused on what to make for dinner tonight. I was a bit surprised at what some said they were serving, but then again I admit that I tend to be on the particular side especially since eliminating soy, dairy, most gluten, refined sugars and processed foods.

It came to me around 4:30 while I was browsing my favorite blogs looking for a vegan recipe for lettuce wraps. I was a bit shocked to discover that the sauce in most recipes is actually made up mostly of hoisen sauce which is basically sugar. Not wanting the glycemic sugar spike, I decided to try something totally different. It came out great and my older son, husband and I ate it up happily. My younger son did not even try it but that is par for the course in our house.

Here is how I made it:

1. Chop one can water chestnuts, 3 scallions, 6 baby bella mushrooms, 2 carrots, 2 stalks of celery, 6 shitake mushrooms that have been soaked.
2. Heat a pan with cooking spray and sauté
3. Add 2 cloves of minced garlic and the juice of one small lime
4. Add grated ginger to taste (fresh ginger is best, I keep mine in the freezer so I always have it on hand)
5. Saute until everything is soft
6. toss in 1/4 cup of chopped walnuts
7. add sauce and serve with lettuce, these are typically served with Boston lettuce leaves but I couldn't find any today so I used green leaf lettuce which was perfect.

The Sauce:

1. 2 T dark soy sauce
2. 1 T rice vinegar
3. 3 T of the water from hydrating the shitake mushrooms
4. 1 tsp arrowroot powder to thicken the sauce (You can use corn starch,  I used arrowroot powder since that is what I had on hand)

The Noodles:

1. Wanting a small amount of crunchy noodles I experimented with bean threads. I heated a pan with cooking spray and broke up some uncooked bean threads and sautéed adding small amounts of water to the pan. 
2. The noodles were yummy but next time I think I will cook them first and then sauté to see if they come out any better.

Enjoy!

Sweet Potato Bread: gluten and dairy free

Faced with the challenge of eliminating wheat from my diet this week as part of the 21 Smokin Hot Mom Challenge I am participating in, I decided to try a new variation of snack bread. It combines 2 super foods, lentils and quinoa, with the sweet potato which is high in phyto-nutrients.

Ingredients:
2 cups cooked sweet potato (peeled and mashed)
2 cups cooked lentils (cooked soft and pureed)
1 cup cooked quinoa
2 cup brown rice flour
2 tsp baking soda
1/2 tsp ground ginger
ground fresh nutmeg to taste
raw millet to sprinkle

Combine sweet potato and lentils and mix well. Add quinoa and rice flour, mix well. Add remaining ingredients.

Bake in mini-bread pans (greased) . Sprinkle with millet and press gently into each bread before baking.

Bake at 350 for 30 minutes

This bread is light and mildly sweet. It makes a wonderful snack on its own and is delightful cut in half and toasted. Drizzle maple syrup or raw honey for a sweet treat or spread with raw almond butter for more protein.

More on Green Smoothies

I have been drinking green smoothies on and off for a year or so. Recently, I started drinking at least one a day beginning with my morning smoothie. It is truly drinking "liquid sunshine". It gives me so much energy and I just feel better in my own, glowing skin. I typically make it fr breakfast and am full until at least noon.

Here is my most basic recipe:
2 cups water
a large handful of raw kale
twice as much raw spinach as kale (I sometimes substitute lettuce which is yummy too)
1/2 raw cucumber
celery if I have it
1 handful of parsley or cilantro
1/2 an apple
1 T bee pollen (loaded with minerals)
1 T chia seeds (protein adn fiber and other good stuff)
1 T hemp seeds ( 3-6 raw almonds)

The nuts really give me that extra filling boost and are loaded with healthy oil, fat and protein. A supreme start to any day.

I found that drinking the green smoothie every morning and then drinking coffee seemed counterproductive. I have dropped caffeine completely and feel even more energized. It has been about 2 months and while I have dropped caffeine in the past this time it was effortless becasue the power of the daily green smoothie is that amazing!

Pumpkin Chocolate Chip Cookies

I am participating in a 21 day challenge. This week's food focus is eliminating sugar. I am about 90% there. This recipe is both savory and sweet and I am certain will make me feel good while also satisfying my sweet tooth. My hope is that my kids will also enjoy it!

Ingredients:
1 can organic pumpkin
1 cup oat flour
1 cup brown rice flour
1/4 cup hemp seeds
1/2 flax seed meal
4 dates, soaked and minced (I use my mini-processor for this)
1/2 cup yellow raisins
1/2 cup ground raw almonds ( ground them so my kids would not see them, you can use sliced raw almonds too)
3/4 cup grain sweetened chocolate chips (carob chips are also a good substitute)
2 tsp baking soda
2 tsp cinnamon

Combine the pumpkin and ground dates. Add the flours and mix well. Add the remaining dry ingredients, adding the raisins and chocolate chips last.

Drop rounded teaspoons onto a cooking sheet and bake at 375 for 12 minutes. I baked these on a metal cookie sheet plain and also on parchment paper on a cookie sheet. The cookies on the parchment paper got crisper. If you have it I recommend using it.

Sweet Potato Lentil Beet Breads

I have been on a bit of a baking bender. I am a bit of a stress baker so with all the things I am trying to accomplish these days I find myself resorting to baking and creating recipes since I just love it. It is one thing I can be in full control of even it it flops. So here goes...

2 cups shredded raw sweet potato
3 cups mashed cooked sweet potatoes
2 cups pureed lentils (cooked soft so they puree smooth)
1 cup raw beet juice ( I made this in my Vita-a-mix which is so amazing it allows me to make raw juice while keeping all the fiber and the whole food)
3 egg whites
1 whole egg
1 cup flaxseed meal
2 cups brown rice flour
6 oz non fat Plain Greek yogurt
1 cup unsweetened apple sauce (This can be left out since the sweet potatoes have so much flavor and sweetness)
2T cinnamon
dash ground ginger
3tsp baking soda

Combine all wet ingredients until well blended. Add dry ingredients. Bake in mini-loaf pans. Grease pans before hand. bake at 350 for 40 minutes. test at 30 minutes.