Monthly Archives: September 2014

Instant Warm Chia Pudding

Warm Chia Pudding

Warm Chia Pudding

Here’s a delicious sweet, filling and warm breakfast to enjoy as the mornings get a bit cooler.

Since it is morning and we all have places we need to get to, instead of ranting, and rambling, I’m just going to get right to it!

Instant Warm Chia Pudding

Ingredients:

1 banana
3 tablespoons of chia gel*
3-4 tablespoons of full fat coconut milk
1/2 tsp vanilla
hand full or 1/4 cup of raisins
sliced almonds or nuts of your choice (walnuts would be good)
1 tsp cinnamon or more or less to liking
tiny pinch of Himalayan salt (optional)

How to make it:

In your cereal bowl, mash up the banana with a fork
add the chia gel, coconut milk, vanilla, cinnamon, salt and mix together
Last, add the raisins and nuts and blend.

Pop into the microwave for 30-35 seconds on high and eat it all up!

*Chia gel – Combine 6oz filtered water with 2 tbs of chia seeds.  Let sit for 10 minutes or store overnight in a sealed container in the refridgerator.  Eating gelled chia helps the body to digest and absorb the macronutrients best.  Chia is a good source of Omega-3s, Calcium, Phosphorus and Manganese.

Chia pudding is a great alternative to having eggs for breakfast and it really keeps you full!

 

 

 

 

 

OMG Pumpkin Everything!

imageAhhh, It’s that time of year again,  when there’s a little nip in the air and you start feeling all cozy in your sweaters and boots.  Everyone is apple picking and sipping pumpkin coffees.  Not real pumpkin though.  No.  Real pumpkins are for putting on your steps for juvenile delinquents to curb stomp on Halloween, but fake pumpkin, ya know, like at Starbucks and Dunkin’ Donuts.  Chemical pumpkin coffees and lattes in styrofoam containers and muffins and donuts with neon orange frosting and pumpkin candles and unflattering sweater vests with pumpkins all over them and great big flags flying outside your McMansion with pumpkins on them and and and holy god stop it already!  Stop the fake pumpkin insanity!

imageReal pumpkin.  Real pumpkin is the stuff.  Pumpkin is loaded with vitamin A which is great for your skin, eyes and hair and is a powerful antioxidant.  Plus real pumpkin tastes better than fake pumpkin because it’s REAL!  Real pumpkin is easy to add to recipes like pancakes, muffins, puddings and smoothies.

A little pumpkin goes a long way as far as vitamin A is concerned.  Just half a cup of pureed pumpkin gives you 380% of the RDA of vitamin A.  You do not want to go crazy with real pumpkin either because too much vitamin A has been linked to liver problems.  Don’t worry though, you probably don’t eat pumpkin every day all year long so it’s okay to indulge a little this time of year.  Liver problems are more likely caused by real toxins or alcoholism and not pumpkins.

Now that I’ve made fun of you for going fake pumpkin crazy and scared you out of eating too much real pumpkin, here is a DELICIOUS recipe to enjoy in moderation during pumpkin season because when it comes to pumpkin, I prefer to keep it real.

Pumpkin Bread Pudding Muffins

These bread pudding muffins are so moist and sweet and warm and wonderful.  You will feel like you died and went to pumpkin heaven.

Pumpkin Bread Pudding Muffin

Pumpkin Bread Pudding Muffin

Ingredients:

1 can pumpkin
2 ripe bananas mashed
4 eggs
1/2 cup apple sauce
1 tbs molasses
1 tbs honey
2 tsp coconut oil, melted
1/2 tsp kosher salt
1/8 tsp ginger
1/8 tsp nutmeg
2 tbs cinnamon
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup almond meal (from nut milk pulp)
1 tsp raw red maca
3/4 cup raisins
1/2 cup chopped walnuts
1/2 of a 13 oz can full fat coconut milk

Directions:

Place the can of coconut milk in the fridge.

Use a hand mixer in a large mixing bowl to mash bananas
then, add the pumpkin and blend
Add the eggs and beat them in till smooth

Next add the coconut oil, molasses, honey and apple sauce, ginger, nutmeg, cinnamon, vanilla, salt, baking soda, baking powder, almond meal and blend
add in the maca powder and blend again

Last, fold in the raisins and spoon into parchment lined deep muffin tin so they are almost all the way full

Top with chopped walnuts and more cinnamon.  image

Bake at 350 degrees for 25-27 mins.

Let pan cool on rack and then after about 15 minutes loosen up the muffins, place the rack on top and flip over, gently letting the muffins slide out.

Let cool a little, but they are awesome served warm.

You will want to eat these with a fork or spoon.

Before you serve them, take the coconut milk out of the fridge and scoop out the heavy cream from the can that is at the top and place in a medium mixing bowl.  Add a tsp of vanilla and blend with hand mixer until creamy, you can add a little of the thinner coconut milk if you prefer it thinner and blend until it is creamy like whipped cream.

Place some of that coconut cream in the bottom of a dessert dish and place the muffin on top, top it all with more cinnamon and serve.

You’ve got to be kidding me.  Please stop.image

 

 

Paleo Pizza and Parenting Advice

 

My peeps and I were dying for some pizza!  Hadn’t had any pizza in months and even though I had been perfectly satisfied not having any bread or dairy, I still have a special place in my heart (and my stomach) for pizza.  It’s that combination of italian spices and tomatoes on a crispy but soft and chewy crust with some salty creaminess all hot and delicious that I missed.

So, I messed around with some recipes I saw on line for cauliflower crust and added my own little twist:  Pesto in the crust instead of cheese.  I thought the pine nuts, garlic, salt and oil would help make up some of the texture and flavor of cheese and I was really quite happy with the outcome.  A flour-less, cheese-less pizza that doesn’t taste like crap?  Yes Virginia, it really can be done!

Ta-Daaaa!  Paleo Pizza!
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Now wait a minute!  There’s cheese on that pizza!  Yes there is cheese on that pizza, but that is just my daughter Claire’s portion. Perhaps you think, like my husband, that I am being a bit of an indulgent softy, but I see this as a fair compromise.  She is eating a weird cauliflower

image crust pizza and not what most of her friends are having when they have pizza, so I am going to melt a little cheese on top to say “Thanks for keeping an open mind and eating this weirdo healthy pizza.” And seriously, we are talking about pizza, a party food.  It should be fun.  I’m not being a softy over important life lessons such as responsibility and character.  Some people who are probably just having cheese envy need to speak up and say that they want cheese too and I would totally make that happen.

I do wonder at times,  if when I am being strict, am I being too strict?  When I am being lenient, am I too lenient?    Parenting advice of the day:  Trust yourself!   You love your kids.  Your goal is to prepare them for the world and shape them into compassionate,  successful and self-reliant people.  You are getting them ready for the road and not trying to make the road ready for them.  It’s not being a doormat and a little indulgence here and there is not a bad thing.  In fact, it’s a good example of kindness and giving.  There needs to be a balance of doing little extras for your kids and teaching them that you matter too because it doesn’t help them to let them walk all over you.  So trust yourself and your kids will have confidence in you too.   Kids can totally sense if you are feeling weak and even though they are your little darlings, they are human and therefore will do what they can to get what they want, which is obviously not always what is best for them.   French parents have an expression that I really like which translates into “I am the one who decides.”  Sort of like our “Because I said so.”  except I believe this makes more sense to kids knowing that the parent is in charge.  So trust yourself.  Be kind.  Be in charge.

Back to the pizza.  Truth be told, my husband and older daughter, said the cheese-less portion of this pie wasn’t missing a thing.   They loved it and so did I.

Honesty is the best policy so I must say that if you don’t enjoy playing around with cauliflower and getting a great arm and chest workout from squeeeeezing water out of cauliflower for several minutes, then this recipe may not be for you but I really think you should try it at least once to decide for yourself because, well…………it’s PIZZA!

PALEO PESTO CRUST PIZZA

Stuff you will need:

Nut Milk Bag

Nut Milk Bag

 

2 heads of cauliflower
Nut Milk Bag – or clean dish towel but it’s a pain in the butt with a towel.

You can get a nut milk bag here:

http://www.elliesbest.com

2 eggs

Pesto (recipe below)

Bell Peppers – any and all colors
1 Yellow onion
appx 15 cherry tomatoes
1/2 cup tomato paste
2/3 cup olive oil, plus more for drizzling
3 cloves garlic, smashed and minced
1tbs dried oregano
splash red wine (optional)

This recipe is for the crust, sauce and topping but you could use whatever sauce and toppings you choose.

This is how you do it:

First, make your pesto. This can be done ahead of time and stored in the fridge.

2 cups of packed fresh basil
1 tbs fresh parsley
1/2 cup pine nuts
1 tsp kosher salt
1/2 tsp ground black pepper
dash of cayenne pepper
2/3 cups olive oil

put everything except the olive oil in the food processor and pulse till blended.
Add a little olive oil and pulse till blended and then add a little more in this manner until a creamy pesto consistency.

Prepare Toppings:

  1. Cut the tops off the peppers and discard the tops and seeds
  2. Place them in a large pot of water and a sprinkle of salt
  3. Bring to a boil and let boil for about 5 mins or till soft
  4. Meanwhile slice up your onion to desired thickness. You can dice or have strips of onion if you prefer.
  5. When the peppers are soft, take out of the water and let rest a few minutes to cool.
  6. Slice them up into strips or dice if preferred.
  7. Heat some coconut or olive oil in a pan, add onion first and saute till softened about 5 minutes.  Add peppers, a sprinkle of kosher salt and sauté till heated through.
  8. Set aside.

Then to get things going for your sauce: (or save time and open a jar!)

  1.   Split each cherry tomato and squeeze out the seeds and extra juice and discard.
  2.   Add a tbs of olive oil to a non-stick sauce pan on med low heat.
  3.   Add the tomatoes, garlic, salt and pepper and cook on medium heat till soft.
  4.   Add the tomato paste and oregano and mix together
  5.   Use kitchen tongs to squeeze and stir the tomatoes occasionally as it cooks down into a sauce. Lower the heat a little and continue to squeeze and stir from time to time as you are making your crust.

  6.   At the end, add a splash of red wine and stir.

 

For the Crust:

  1.   Rinse and break apart both heads of cauliflower

  2.   One head at a time, put in food processor and pulse till it looks like rice

  3.   Put in a glass bowl covered in microwave on high 5 mins.

  4.   Let it cool about 5-10 mins.

  5.   Put all the cauliflower in you nut milk bag.

  6.   Squeeze out as much water as possible. You should get at least 1/3 cup of water. If you get more, keep going until you have as much out as possible.  This part is key to the crust coming out right.

  7.   Put all the cauliflower in a large mixing bowl.

  8.   Add the eggs, 1 tsp kosher salt, 1/2 tsp fresh ground black pepper and stir.

  9.   Add about a 1/2 -3/4 cup of the prepared pesto and mix together.

  10.  Place the dough on a parchment lined baking sheet or round pizza pan and shape into desired shape with your hands or use a rolling pin lightly dusted with almond or coconut flour.

  11.  Brush with olive oil.

  12.  Bake for 15 mins on 450 degrees or till lightly browned.  image

  13.  Place sauce and toppings on the baked crust, drizzle with more olive oil and a little salt and crushed red pepper, fresh parsley and put back in the oven for 5-7 more mins.

Photography Disclaimer:

As you may have already guessed, I am new at the food blogging thing and my camera/photography doesn’t always do all this great food justice.  Thank you for visiting my page!

 

 

 

 

 

 

 

 

 

 

 

 

 

So you’re sick of eggs for breakfast huh?

imageA lot of people ask, “What can I have for breakfast?  I’m gettin’ sick of eggs every day.”    Well, eggs are probably one of the most perfect foods for breakfast because they contain so many vitamins, minerals, proteins and healthy fats but sure, I get it.  Eggs can kind of get to you after a while and mornings are often rushed and there isn’t time to mess around making bacon and eggs and cleaning it all up before you rush out the door, late again because you were eating a big breakfast of eggs, again.

Or maybe it isn’t that eggs take up a lot of time, but you just want some variety.  I totally get that.

Breakfast doesn’t always have to be what we think of as “breakfast”.  I blame  that liar Tony the Tiger and Saturday morning cartoons.  They’re NOT greeeeaaaattttt!  They’re diabeetus in a bowl.

Anywho…. When you make dinners, you can be thinking to yourself, hmmm maybe this would be good for breakfast?  Leftovers are a really great breakfast and lunch.  I know you are like so sick of eggs, but you can just put an egg on pretty much any leftovers.  You can put a sunny side or scrambled egg on top of some re-heated pulled pork or a salad.  Sunnyside up eggs are great on top of a salad because the yolk makes for a rich and creamy dressing.

I know, this was supposed to be about eggless breakfasts.

You girls can come back for dinner.  We are sick or your stupid eggs.

You girls can come back for dinner. We are sick or your stupid eggs.

I love the convenience of sweet potatoes baked ahead of time for breakfast.  One of my favorite ways to enjoy them is just baked with some sunflower butter and cinnamon.  Sunflower butter is rich in magnesium and other minerals and sweet potatoes are a power house of vitamin A, C, and potassium.  They are also rich in fiber and iron.  Honestly, if I couldn’t have them I probably wouldn’t be doing this whole paleo thing.

Take some time ahead and make it easier on yourself.  Make the potatoes ahead of time, and eat room temp or heat up in the microwave for half a minute and you have a quick, delicious and satisfying little breakfast!

Here are a couple of recipes for breakfast that may take a little bit of planning and preparation, but are things you can get ready or partially ready as part of your evening routine.  While you are making dinner, you can just do these while waiting for your chicken to cook or steak to be done.  When I get back from grocery shopping I try to think ahead and prep some things such as chia gel or chop up veggies.   A few minutes invested here and there can really help you to have some variety for breakfast.

Hot Pumpkin “Cereal”image

Ingredients:

1 can organic pumpkin
1 head cauliflower
1-2 cups home made almond milk (or full fat coconut milk)
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger  (plus more of these spices for sprinkling)
1 tbs coconut oil
1 big pinch of Himalayan salt

Instructions:

Rinse and chop up the cauliflower into small pieces and place on a parchment lined baking sheet
coat with coconut oil
sprinkle salt, cinnamon, nutmeg and ginger on it
bake for half hour on 400 degrees

Roasted Cauliflower

Roasted Cauliflower

When done, put in food processor and pulse a few times.
slowly add in half a cup on milk until smooth but not pureed texture (you want just a little bit of chunkiness left)

imagePut the pumpkin and spices in a saucepan over medium-low heat and slowly add half a cup of milk stirring slowly.

Add the cauliflower mixture, vanilla and another half a cup of milk or more until desired thickness and heated through.image

Top with toasted walnuts and coconut or almonds and pour some milk around it.

Sprinkle with more cinnamon and drizzle with maple syrup or honey, if desired.

Store leftovers in the fridge up to a week.  Reheat and enjoy!


Blueberry Chia Pudding (Wicked Easy)

blue berry chia pudding

blue berry chia pudding

*Soak seeds in water over night 2 tbs seeds in 6oz water

Instructions:

1 can coconut milk full fat
1 ripe banana
1 – 2 cups blueberries
1/2 juicy orange extra peel removed
Pinch of salt
Tsp raw honey (optional)
Tsp vanilla
1 tb collagen protein soluble (optional) – The Great Lakes green one, not the orange one

Add all but chia gel and gelatin to blender and hand pulse blend till smooth  Pour into a glass storage bowl and add the chia gel and gelatin.  Serve or  cover and store overnight to blend the flavors.

Serve plain or topped with berries and walnuts

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