Favorites of 2014!

Sorry for the Hiatus! The holidays are a serious CrAzY time of year! But after falling off the bandwagon a little, I am bound and determined to start this new year off right! 

SO here's to some new yummy recipes on the way!! 

And just to re-cap a little:

Favorites of 2014!

1) The most amazing GRAIN FREE Chocolate Chunk Cherry Almond Cookies!

 Good enough for ANYONE! Delectable and melt in your mouth amazing!

Try them TONIGHT! 

Chocolate Chunk Cherry Almond Cookies!

2) My most favorite snack of all time right now! Activated Nuts!

They are soaked and slowly dry roasted to increase nutrients and minerals, and leave a yummy crunchy taste! WIN - WIN in my book!

Cacao Roasted Almonds

3) The Easiest 5 Minute snack you'll ever make!!

KIDS LOVE THIS ONE!! 

Oil Free - 5 minutes Potato Chips

4) Another Yummy favorite. The flavors are soo yummy and the hint of basil, makes such a yummy twist. Gluten Free and Refined Sugar Free

Serve this for breakfast for guests!

Strawberry Basil Scones

Chickpea Navajo Tacos

This is one of those meals that is worth planning ahead for! I LOVE IT!

So tasty, and fun!

I often serve this to a large crowd, because it always gets good reviews!

Gluten Free, and full of protein - its worth giving this one a try!

I've been calling this, chickpea Flatbread, but its also known as Socca.

SO MUCH FUN!

With a quick blend of garbanzo beans, and a little sifting. 

You have the nutty, nutrient dense Chickpea Flour.

Socca Bread:

1 Cup of Garbanzo Bean Flour :

(I get dried garbanzo's in my bulk section and grind them, then put them through a sifter)

1 1/4 Cup of Warm Water

1-2 Tbsp of Olive Oil (optional)

1 tsp Cumin

pinch of Salt and Pepper

Place all ingredients in a bowl, give it a quick stir and let set for at least 3-4 hours. 

If you are DYING you can lower this to 1 hour, but trust me - it makes it easier on your digestion and all the people around you all night :-) 

Preheat oven to 450. Place a cast iron skillet and a pizza stone in there while its heating! When ready, remove skillet and stone-(place aside to keep bread warm) and add 1 Tbsp of Coconut Oil to the skillet. Let it melt, then pour batter into hot skillet, just enough to coat it about 1/2 inch thick. (I usually get about 2 from this above recipe- so double for more fun!)

Place back into the oven and cook about 8-10 minutes. Remove and flip onto your hot pizza stone to roughly cook the other side. You can also flip and put pan back into the oven for 2 minutes.

Repeat for the rest of the dough.

For Navajo Tacos: 

I spread with refried beans (usually homemade), sliced cherry tomatoes, roasted corn, cilantro, shredded lettuce, olives, avocado, cilantro, roasted red peppers, salsa, feta cheese, and/or plain greek yogurt.

Let people dress their own!!

Strawberry Basil Scones

Have any Strawberries you need to use up from the summer Harvest? This is PERFECT for that last taste of summer! (I don't know about you, but I've been scared to start cooking with pumpkin, it seems to signify fall is here and I'm not ready yet!!)

These are AMAZING! Inspired by Forks over Knives cookbook. 

The sweet taste of basil is an amazing complement to the sweet strawberries. 

You will not be disappointed! 

On top of fresh coconut whipped cream!

Scones:

1/2 C Coconut Milk

1 tsp Apple Cider Vinegar

1 tsp Pure Vanilla

1 Cup Almond Flour/meal

2 Cups Oat Flour (grind oats in blender (GF if need be))

2 Tbsp Baking Powder

1/2 C Coconut Palm Sugar

1-2 Tbsp Xylitol (if needed for sweetness)

1/2 tsp Salt

1/2 C Unsweetened Applesauce

1/3 C All Natural Almond Butter

1 Cup Chopped Strawberries (plus more for garnish)

1-2 Tbsp Chopped Fresh Basil

1. Preheat oven to 350

2. In a glass measuring cup mix vinegar and milk, let sit for 10 minutes

3. In medium bowl mix Almond Flour, Oat Flour, Baking Powder, Sugar, and Salt.

4. In small bowl mix applesauce and almond butter very well.

5. Mix everything together with a fork, just until moistened and combined. Don't over mix.

6. Stir in chopped strawberries and basil

7. Place large spoonfuls of a baking sheet lined with parchment paper. Bake for about 20-24 minutes. 

Top with Fresh Strawberries and/or basil and Serve over Coconut Cream!

YUM!

Coconut Cream:

Take a can of full fat coconut milk and turn upside down. Place in fridge overnight. In morning, flip over, open and pour out water (or save for a smoothie). Blend the cream with a mixer until firm. Add stevia or maple syrup to sweeten. Let sit in fridge to thicken up.

Roasted Banana Cookies

The roasted banana, crunchy nuts, sweet chocolate. YUM!

Soft, simple, easy and delightful. 

1 Cup Flour (spelt or white whole wheat)

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

2 Tbsp Melted Coconut Oil

3/4 Cup Date Paste (recipe below)

1 Egg

2 Roasted Bananas

1 Tbsp Vanilla

1 Cup Oats

Optional Add in: Raisins, chocolate chips,  carob chips or  chopped walnuts or pecans

Date Paste:

Fill a 2 cup measuring glass with dates and add 1 1/2 cups of milk and a pinch of cinnamon. Let sit in fridge overnight. Puree in blender or food processor.

Roasted Bananas:

Take ripe bananas and place on parchment lined cookie sheet. Roast at 425 for about 20 minutes, until the bananas are browned. 

Mix Dry and Wet Ingredients separately and slowly mix together. Fold in add ins and don't over mix. 

Lake on parchment paper and bake at 375 for 8-10 minutes. Let cool on sheet.

Grain Free Pancakes

simple...fast...and SOOO good for you!

A School Morning Favorite!

Whisk together:

2 Very Ripe Bananas (mashed up)

4 Eggs

1 1/2 tsp Vanilla

1/2 tsp Cinnamon

1 tsp Baking Soda

1/3 C Coconut Flour

2 Tbsp Almond Butter (or any nut butter, cashew is good too!)

2 Tbsp Coconut Milk (or any nut milk)

Mix well. Spoon a pancake size on a coconut oiled or non-stick pan. Make sure pan is heated to medium heat. These pancakes cook best low and slow! Don't let pan get too hot!!

ENJOY! 

we serve ours with a touch of pure maple syrup and chia seed jam! 

(let me know if you are interested in jam- I'll post it :))

Simple Summer Fried Rice - Guilt Free and FAST!

Whenever I cook Brown Rice, I double what I need and I cook it in my rice cooker. 

I usually replace half of it with quinoa and/or buckwheat. 

This makes freezing extra portions super easy. 

I just place in zip locks or BPA free storage containers and freeze for quick meals like this one!

Ingredients:

2 eggs whisked with 1 tsp soy sauce

1 tsp sesame oil

1 Tbsp Grapeseed or Olive oil

2 cloves garlic, minced

1 tsp minced ginger

2 cups shredded cabbage

1/2 c ddrozen edamame

1 cup frozen peas

1 cup cooked brown rice

1 cup cooked quinoa

2 Tbsp soy sauce 

1/4 cup slides green onions 

Crushed red pepper flakes or Saracha 

Cook egg mixture in sesame oil in large frying pan. Let cook without stirring until edges start to cook through. Use a spatula to slide underneath. When almost fully cooked and manageable, slide onto plate and let cool. Roll up and slice into 1 inch little pieces. 

Cook ginger and garlic in oil. Add cabbage. Cooke 2-3 minutes until wilted.  Add peas, edamame, and rice/quinoa.  Cook another 2 minutes. Add cooked eggs and remaining soy sauce. Remove from heat and top with green onions and optional spice! 

This is so easy and super tasty!!  A great (meat free) protein packed meal!

Patriotic Banana Split Breakfast - "lickety split"

How much more fun can you get? Really??!

And the kids will never know it took less than 3 minutes to make!!

Slice a Banana

Top with Plain Greek yogurt, Berries of choice, pumpkin seeds, ground flaxseed, a touch of maple syrup, and mini dark chocolate chips. 

(additional options: unsweetened shredded coconut, slivered almonds, raisins, etc)

DONE!

Your kids will be ecstatic!