Archive for Recipes
As the price of bread and basic staples rise in the grocery store and as more people are seeking to take gluten out of their diets (be it from celiac’s disease or generally wanting to diversify their diets), why not try this delicious and super-hippie version of cinnamon raisin bread?
I have tweaked a recipe that I had on hand for a number of years and have found a complimentary mixture of ingredients that makes a moist (yes, a moist GF bread!) that has a nice flavor (not too sweet) and smells delectable when baking. I can imagine that the fiber content of this bread is pretty high as well. I didn’t figure that out for you however.
Gluten-free Buckwheat Cinnamon Raisin Bread Read More→
Getting lots of requests for this, so while the iron is hot, so to speak, it’s time for me to strike!! Feel free to make your own changes to this and post what worked for you. I will try adding the Juice Plus Complete Dutch Chocolate meal replacement powder to this next time for a wallop of plant-based power.
1/2 cup Melted Coconut Oil (some will be used to grease your casserole dish or baking sheet)
1/4 cup Cocoa Powder
3 Tablespoons Stevia Powder
1/4 cup Agave Nectar
1/4 cup Peanut Butter
7 cups of Organic Rolled Oats
Smattering of chocolate chips
Yield: A lot
Preheat oven to 310 degrees.
Be sure to grease two 9×13 glass pans with some of the melted coconut oil (cut your recipe in 1/2 if you only plan for a bit, but this goes fast…)
Get a large mixing bowl and add coconut oil, cocoa powder, stevia and agave nectar. Stir with a wire whisk until smooth. Then add peanut butter & stir with whisk until smooth. Now, you’re ready to add the oats and fold in with a spatula.
Put granola mixture into the pans and sprinkle the chocolate chips on top.
Place in preheated oven for 20 minutes. Remove and stir. Return to oven for 10-15 minutes. Remove sooner if you like your granola a little less crunchy. Keep in for longer, checking every five minutes, for crispier (careful not to over-bake, it gets progressively browner). Remove granola when finished to your liking and cool completely (will get more crisp as it cools).
It’s excellent as its own snack or with rice, almond or (my favorite) coconut milk.
I just picked up a bunch of organic bounty from a newly formed co-op group in Cleveland. One thing I love about co-ops is that it forces the buyer to be creative. There’s nothing like a little culinary creativity. Check out this low-carb eggplant recipe that I am enjoying thoroughly as I write.
And don’t be fooled by the plate, it’s a small sized dish that fits everything just right, protein-rich eggs and veggies galore.
Next post I’ll show you how I get the eggplant to be so savory.
Low-Carb Eggplant Parmasean
1/2-1T Nutiva Coconut Oil
1 Free-range organic egg
1/2 cup egg whites
1/4 cup cooked, diced roasted eggplant
3 T marinara sauce (no-sugar)
Sprinkle of Parmasean
Handful of organic spinach (never buy lettuce conventional, it sucks up pesticides!)
Heat oil in pan in medium heat and spread around when melted. Add egg and egg whites and break the yolk with a spatula. Cover with a lid to promote even cooking. When the bottom is fully cooked and the top is still a bit runny add the eggplant and marinara sauce. Cook with lid on until the eggs are solid and cooked through (I did choose to turn mine over, but if you’re not good with turning, then keep it the way it is).
Turn off heat. Put spinach or other deep green organic lettuce of choice on your plate and put eggs on top.
Oh, and if you’re a busy Cleveland mom, who wants to burn fat and eat healthy, then be sure to visit the best Cleveland fitness boot camp website at TrainingbyLiz.com. We share four weeks of fat-loss meal plans to give you the edge on your fat loss and strength-building!
I don’t know if you have little kitchen helpers, who get under-toe as soon as they hear cabinets open and the faucet turn on. I sure do, and he comes in the form of a blond-haired, insistent sous-chef. He’s pretty good at taking orders, but even better at deciding his own improvising.
What he enjoys is anything involving the salt or spice shaker, and so when he heard I was making mashed cauliflower, there was no turning him away (I rarely do that anyway). Here is what we made together. And his older brother and sister were able to enjoy grating some Himalayan salt crystals to help flavor our pureed and fibrous crucifer. Read More→
Today I anticipate a busy working weekend with the kids at their father’s. So, I had several pounds of chicken in the refrigerator waiting patiently for my attention.
No sooner do I get out the chicken then my little “Kitchen Elf” comes along. He’s destined to be a chef somewhere (probably a wacky ultra-health conscious chef, if his mother has any influence), so I really enjoy his presence.
So here are some quick ideas to prepare chicken that doesn’t have to be the same sad, white chicken breast wishing for a new life: Read More→