Wednesday, December 4, 2013
Monday, November 11, 2013
Thursday, October 31, 2013
- 2 c pumpkin seeds
- 1 T olive oil
- 1 t chili powder
- 1/2 t cumin
- 1/2 t kosher salt
- 1/2 t freshly ground black pepper
- Preheat oven to 350. Line cookie sheet or baking pan with foil or parchment paper.
- Remove seeds from pumpkin. I try to get most of the gunk off of them, but I don't wash or rinse them because I think they're more flavorful that way.
- Combine spices and mix well. Mix pumpkin seeds with olive oil and then spread spices over evenly. I thought the easiest way to do this was to use a baking pan rather than a cookie sheet (easier for turning seeds with bigger edges on the sides). I dumped the oiled seeds and then sprinkled the spices over the top. Then stirred with spatula before putting in oven.
- Bake for 25-20 minutes, stirring every 5-10 minutes.
Wednesday, October 30, 2013
- 1 cup rolled oats
- 2 eggs
- 1 banana
- Put oats in blender for about 15 seconds to create oat flour.
- Add in eggs and banana and continue blending for another 15-20 seconds
- Cook on skillet as normal pancakes, flipping about half way through (these pancakes won't "bubble" the same way regular ones do, so don't wait too long to try to flip).
- Serve warm topped with pure maple syrup, nut butter, honey, yogurt, berries... or whatever you like!
Monday, October 28, 2013
- 1 c peanut or almond butter (or any nut butter you prefer)
- 2/3 c honey (you could certainly sub the honey and maple syrup for agave, rice syrup, etc.)
- 1/2 c pure maple syrup
- 2t vanilla
- 2 c puffed rice cereal
- 1 c rolled oats, ground (I used my blender for this)
- 1 c shredded coconut
- 5 c nuts, seeds and dried berries/fruit (I used about 3 1/2 c nuts/seeds, and 1 1/2 c dried fruit)
- Preheat oven to 350. Prepare a 9x13 pan with cooking spray.
- In a bowl, combine wet ingredients. In a seperate bowl, combine dry ingredients. Combine together and spread evenly into the prepared pan.
- Bake 20 minutes. Allow to cool completely before cutting.
Saturday, October 19, 2013
- 2 1/2 cups almond flour
- 1 t cinnamon
- 1 t nutmeg
- 1 t baking powder
- 4 eggs
- 1/4 c coconut oil (can substitute butter)
- 1/4 c pure maple syrup (can sub rice malt syrup, agave, honey, etc.)
- 1 t vanilla extract
- 2 overly ripe bananas, mashed
- Optional: 1 c walnuts, blueberries, or chocolate chips
- Preheat oven to 350 degrees
- In a large bowl, combine almond flour, cinnamon, nutmeg, and baking powder.
- In a separate bowl, beat the eggs. Add in the rest of the wet ingredients (oil, syrup, vanilla, and mashed bananas) and stir.
- Combine the wet and dry ingredients.
- Fold in optional nuts/berries/chocolate chips.
- Pour into a lightly greased loaf pan and bake for 1 hour or until it passes the skewer test.
- Let cool before removing from pan. Slice and enjoy! Delicious served warm!
This recipe was passed along to me from my sweet friend, Carla, and originally comes from the blog The Natural Nutritionist. It freezes really well. I love the almond flour at Costco because it is extra fine as well as a great deal in comparison to buying it elsewhere. One SUPER EASY modification I made was to make the whole thing in the blender - no bowls, no mess! I started with the wet ingredients, blended, and then added the dry ingredients, folding in the optional berries at the end. I cannot get over how easy it was! I've made it several times, so it's definitely a keeper!
Sunday, October 6, 2013
1/2 pound ground turkey
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups steamed quinoa/wild rice (from Costco - so good)
2 cups tomato sauce
1/4 cup tomato paste
1/4 teaspoon each: oregano leaves, minced garlic, thyme, onion salt
1/4-1/2 teaspoon red pepper flakes
3/4 cup non-fat milk
1/4 cup Parmesan cheese, shredded or shaved
1 cup heirloom or grape tomatoes, halved (I used heirloom)
4-6 large basil leaves, chopped into tiny bits
1 cup spinach, also chopped into bits
1/2 cup skim mozzarella cheese, shredded
- Heat oven to 350 degrees.
- Steam quinoa accordingly.
- Brown ground turkey with salt and pepper, in a fry pan, set aside.
- Over low heat, warm tomato sauce, tomato paste, and the herbs/spices. When slow simmering, add milk, red pepper flakes, and parmesan cheese.
- Remove from heat and fold in steamed quinoa, 1/4 cup mozzarella cheese, fresh basil, and 2/3 the tomatoes.
- Coat a 9x9 cooking pan with non-stick spray and pour the quinoa mixture into the pan. Top with remaining tomatoes and mozzarella, and cover with foil. Bake in oven for 15 minutes, then remove foil and bake until cheese is melted on top. Remove from oven and top with fresh basil ribbons.