Mad Scientist Day Smoothie

Unsweetened Soy - wanted almond, soy was in fridge

Cacao nibs

1 Avocado

Mint Leaves

almond butter - no!  I didn't mean to put it in. Scooped it out as much as I could.

Spinach
Oats
Flaxseed 

I had to use a splash of mint flavoring b/c my mint plant is new and I didn't have enough leaves and the flavor was terrible at first.  

With the right amount of mint and NO almond butter - perfect!!

Chocolate Covered Strawberry Smoothie

"Chocolate Covered Strawberry" Smoothie

Adapted from something I saw posted on Facebook
I don't measure for my smoothies.

almond milk
spinach
cacao powder (~2 T)
1 frozen banana (was going to sub an avocado but wasn't ripe)
almond butter (~1T)
2 pitted dates
flax seed
strawberries (can use frozen but I was using up some about to go bad)
ice

good!

Red Cabbage Smoothie

1/4 red cabbage

2 dates

2 kiwis

splash of orange juice

frozen blueberries - all of them

coconut water

kale

nicely done!

A Bit of Sunshine Smoothie

Detox. Anti-inflammatory.
Adapted from The Gantzery

12 oz unsweetened almond milk
zest of 1 lemon
1 tsp ground turmeric
1 chunk of fresh ginger
1 T flaxseeds
2 small peaches
2 T cashew butter
1 carrot - might add another for color
1 small frozen banana - might do avocado or frozen peach instead

good.
could use a little ice to make it colder.
like the idea of another carrot for more color.

Smoothie from What'cha Got

And it turned out great!!

2 green plums
1 organic, yellow pear
a dash of unsweetened soy
frozen mango
persian cucumber

yum!  yum!

Ginger Tea * Raspberry Smoothie

I used the raspberries that were getting a little mushy... so, maybe 1/2 cup
full handful of spinach
1 mug of ginger tea
frozen strawberries
large splash of coconut water
1 scoop of leftover oatmeal that was made with a dash of almond milk
2 peaches
tablespoon of flax seed
splash of agave

made with a fourth grader taster so we kept adjusting and this is about what we ended up with.

YUMMY!!

Not Your Standard Mango

Frozen Mangos
Spinach
Coconut Water
Flax Seed
What else can I add to it?
Avocado
Orange Juice


Yum Yum

Ellie's Favorite Bread 8-2015

A simple to make, coconut flour loaf.... from Homemade Mommy


6 eggs - room temperature!
2 T honey
1/2 cup melted coconut oil
3/4 cup coconut flour
1/2 tsp sea salt
1 tsp baking powder

Preheat oven to 350.  Grease a loaf pan, silicone challah roll pan, mini rectangle loaf cups, etc....Mix all ingredients together.  Scoop into your pan(s).  Bake for 40 minutes (or less if using small pans).

Next time - I'm going to triple or quadruple and make a bunch of different sized loaves.

I do not have a picture of the cute, little loaf I made (because I mistakenly bought cupcake-loaves)

This is a winner for Ellie.  Better than any other bread so far and does not have yeast - an added bonus.

Vegan, Gluten Free Dirt Cake

Becoming thirteen year old requested dirt cake to celebrate his birthday.  In anticipation of a dairy-free, gluten-free meal, I decided to attempt the dirt cake a week early.

If it works, I combined two recipes - the dirt cake recipe I have been using for years (not sure where it came from, but it's pretty standard) and a gf, df dirt cake I found online from Minimalist Baker.

In the end, I decided to use MB's recipe for coconut whipped cream (also pretty standard)  but follow my own recipe for dirt cake.

20 oz bag of crushed GF oreo-like cookies
1/2 stick of Earth Balance margarine (nobody said anything about healthy) - softened
8 oz. Tofutti cream cheese - softened
1 cup powdered sugar plus 3 T
3.5 cups vanilla soy milk
2 - 3.5 oz french vanilla pudding
coconut whipped cream (I used one can.  I might recommend 2 cans)

Put the canned coconut milk in the fridge the night before preparing the dirt cake.  For best results, prepare the dirt cake one day before serving.  Put a glass bowl in the freezer before making the whipped cream.  Mine was only in for 15 minutes or so, and it was still ok.

Cream the margarine, cream cheese, and powdered sugar.
In a different bowl, combine the pudding and soy milk and mix until it starts to thicken. Due to the soy milk, you may not see a whole lot of thickening.  I set it in the fridge for a bit while I made the coconut whipped cream.  

Take the glass bowl from the freezer.  Take out the coconut milk can from the freezer, being careful not to shake it.  Open the can of coconut milk and carefully scoop out the hardened "cream" on top.  Use a hand mixer to whip the coconut cream until it begins to look like whipped cream.  Add 3 T powdered sugar and beat again, about 2-3 minutes, until it's light and airy.  

Mix the coconut whipped cream in with the pudding.  Next, mix the cream cheese mixture.  

Start layering in whatever container you are using to serve - a flower pot, a glass dish, etc.  Start with a layer of crushed cookies.  Then, a layer of the pudding mixture.  Repeat.  My pudding mixture was a bit runny, but if you've had dirt cake - you'll know it's all about the taste.  I think it's runny because of the non-dairy milk in the pudding and the non-dairy cream cheese.  I froze the dirt cake to ensure it would be easy to serve and not dirt soup (which would still taste great, by the way). 

NOTES:  Everyone liked it - well, Isaac didn't try it.  After serving it frozen the first night, we put it in the fridge to see what would happen.  It definitely did not hold firm but was delicious enough and not too runny. However, when I put it in the lunches the following day - it was too runny.  Well, not for teen boys who ate it anyway... but it looked like soupy grossness. #tasteconquerslooks

Pineapple Coconut Smoothie

frozen pineapple

frozen banana

spinach

flax

hemp

2 coconut milk ice cubes

coconut water

splash of almond milk

GF Donuts

Baked Gluten Free Donuts

I don't know where I got this recipe, but all rights are reserved

2 1/4 cups gluten free cup for cup flour blend recipe*
1 1/8 cups granulated sugar 
4.5 tsp baking powder
1 1/8 tsp fine sea salt
4 1/2 large eggs - room temperature
9 T (1/2 cup + 1 T) neutral flavored cooking oil**
1 1/8 cups milk of your choice (I use vanilla soy)
2 1/4 tsp vanilla extract

Preheat oven to 350.  Oil pan if using and set aside.

Lg bowl - whisk the flour, sugar, baking powder, and salt 

Separate bowl - whisk eggs, oil, vanilla, and milk until thoroughly combined.

Create a well in the center of the flour mixture, pour in the wet ingredients and whisk until incorporated.  The batter will appear gummy.

Distribute batter into donut molds - about 3/4 full.  Use a wet spoon to smooth out the tops. 

Bake for about 18-20 minutes or until a toothpick comes out clean.  If using the donut maker, small donuts take about five minutes to cook through.

Transfer to a wire rack to cool.  Top with your favorite glaze (our recipe in the donut maker box).





Notes:
* I used a different gf flour, and it did not come out as good as when we use the cup for cup
** have used coconut in the past and safflower - both good

We have doubled this recipe and it does fine.  We use the donut maker, as well as Ellie's gf donut pan.  Both - thumbs up.
All four children love these - dipped in chocolate, powdered sugar, etc.
Despite the ugly chocolate glaze (that is my laziness in not mixing all the way), it tastes delicious.

Strawberry * Mint * Kale Smoothie

frozen strawberries
kale
mint
squeeze of lemon
1/4 avocado 
touch of almond milk
coconut water
hemp seeds
flax seeds

Twice Baked Sweet Taters

Who doesn't love sweet potatoes?  This recipe, from Hold the Grain, twice bakes them.  Essentially, bake them, scoop them, add spices, put them back together and bake them again.

They're still in the oven, but I have some extra skins I'm munching on…. just wish I had some leftovers of the mash.  I can't wait to eat it!

2 lg sweet taters - I did 4 or 5
1 tsp coconut oil, melted
pinch of sea salt
3 T of coconut oil (I only used 1/4 cup for all my taters)
1 tsp cinnamon (I did ~2)
1/8 tsp ginger (I used zested fresh)
I left out the nutmeg and pecans

Preheat oven to 400.
Scrub and dry taters.  Pierce the skin with a fork.

Brush the skin with the melted coconut oil and sprinkle with salt.  Place on a baking sheet or directly onto the oven rack.  Put a sheet of foil underneath to catch the drippings.
Bake for about an hour or until cooked through.

Remove from oven, cut in half, and scoop the flesh out.  Carefully.  Put the tater flesh into a medium sized bowl.  Add the remaining ingredients.  Mix together well.  Scooped spiced taters back into their skins.  Sprinkle with pecans if you are using them.

Bake for an additional 15-20 minutes.

Coconut and Red Lentil Soup

from Kris Carr and Chef Chad Sarno

This is my new favorite, and I haven't even tasted it yet.  I am smelling it as it is cooking on the stove, and I cannot wait to try it.

1.5 T cumin seeds
1 T coriander seeds
2 T olive oil
1/2 red serrano or cayenne pepper
1 small white onion, diced small
1.5 cups red lentils
4-5 cups of veggie stock
12 oz coconut milk
2 T minced or grated ginger
1/2 T pepper
1/2 T sea salt
2 T lemon zest
2 lemons juiced
diced avocado

Toast cumin and coriander in dry soup pot on medium heat for two minutes.  You will smell the aromas!
Add the olive oil, pepper, and onion.  Stir consistently until the onion is golden and translucent.   Add the next 6 ingredients.  
Put on low heat, stir well, and cover.  Allow to cook 30 - 35 minutes or until lentils are soft.  You may need to add more water/stock.
When soup is done, add lemon zest and lemon juice.
Remove from heat and serve with diced avocado.

And, yep!  It's just as good as it smells.  I only added one lemon because I didn't want it to be overpowering, and one lemon was good enough for me.

New Favorite - Green Smoothie

1 cup almond milk (omega fatty acids, calcium, vitamin D/E - low glycemic, skin health, improved immune function)
1 cup coconut water (electrolytes, potassium)
1 frozen banana (good for potassium - muscle cramps)
handful of spinach (vitamin k, calcium, magnesium - good for bones and regularity)
scoop of hemp (protein, omega 3's, vitamin E - energy, metabolism, )
scoop of flax (omega 3's, antioxidant, fiber - regularity, inflammation)
1/2 cup pineapple, frozen chunks (vitamin c, bromelain, manganese - antioxidant, joint pain)
1 blood orange, peeled (vitamin c, folic acid)

It's a healthy pina colada.  And, I love it!

Lemon Coconut Muffins

I found this on Pinterest from LilahV.


3 eggs at room temperature
2 T coconut oil, melted
4 T sweetener - agave, honey, stevia
4 T coconut flour
1/4 tsp baking powder
pinch salt
1 lemon juiced
1 lemon grated zest
1 T water
cacao nibs (I didn't use)

*I'd double or triple and make a bigger batch.  Great way to use some of the lemons in the yard.

Preheat to 400.

Melt coconut oil on stove top.  Put muffin papers into your muffin tin.

Beat eggs, coconut oil, sweetener, and salt in a bowl.  Add flour, baking powder, lemon zest, lemon juice, and water.  Whisk together until batter is smooth.  Add the cacao nibs if using - as many as you want.

Spoon into muffin cups.  I used an ice cream scoop.  I'd probably fill the cups 3/4 of the way up since they do not rise.  Bake for about 15 minutes or until toothpick comes out clean.  Cool on a rack.

You can frost with coconut butter.  I just ate them plain.

Caesar Salad Dressing

LOVE the Ultimate Chopper from Konstar!  We chopped a salad with broccoli, carrots, tomatoes, cucumbers, zucchini, and I don't remember what else…. I added some hearts of palm and Kris Carr's Caesar Dressing (she seems to be my favorite lately).

I halved the recipe, and it turned out fine.  Here is the full recipe.

1 cup Vegenaise

1.5 tsp dijon mustard

1.5 tsp fresh squeezed lemon juice

1 garlic clove, smashed

1 T canola oil (I used olive/canola blend)

1.5 tsp nutritional yeast

salt/pepper to taste

yum!!  almost as good as the real thing.

Sweet Tater and Black Bean Burger

From Kris Carr's book

2 cups cooked black beans or canned, mashed
sweet potatoes equal to 2 cups when peeled and cut into small cubes
2 tsp olive oil
salt
3 oz yellow onion, diced
2 tsp garlic
3 T tamari - gf
2 tsp cumin
pepper
7 oz cooked rice
1.5 tsp worcestershire sauce (I used A-1 steak sauce b/c we were out)
1 oz cornmeal , plus 1 oz for dredging

Preheat to 350.

Place mashed beans in a bowl.  Peel and cut sweet taters.  Toss with olive oil and salt.  Spread on a lightly oiled baking sheet and roast for 25-30 minutes, or until tender.

Heat a bit of oil in a large sauté pan over medium high.  Add onion and garlic, cook until slightly browned.  Add onions to the bowl of beans.  Stir in the tamari, cumin, salt/pepper.  Add the cooked rice, sweet taters, worcestershire, and 1 oz cornmeal.  Mix well and adjust seasonings.  Form into 4.5 oz patties and dredge lightly in cornmeal.  Heat a skillet over medium heat and add more olive oil.  Add the burgers and brown lightly on both sides.  Place on a baking sheet and bake for ten minutes.

Avocado on top - yum!!

This pictures is the burger prior to dredging and cooking.

Orange Julius Smoothie

Inspired from a green Kris Carr smoothie from her book.


Handful of spinach
almond milk
a splash of vanilla soy milk (b/c I did not have vanilla bean)
orange - I used 2 blood orange and a cutie from the backyard (I could probably have done more orange or less almond milk)
ice
squirt of agave

Another Green Smoothie

With limited ingredients, a green smoothie is still to be had.

1 small green apple
1 handful of spinach, maybe 2
coconut water
ice
a dash of stevia
coconut oil - maybe 1 T

pretty darn good.
a little juicy
perhaps an avocado to make it thicker - or maybe even some dairy-free yogurt

Kris Carr Inspired Green Smoothie

1 pear - small

1 persian cucumber

1/2 lg avocado

coconut water

handful of spinach

ice cubes

good smoothie.

stronger spinach taste.

would make it again.

Parsnip Hummus

Found on The Pig & Quill.  Recipe by Arsy Vartanian of The Paloe Foodie

2 cups parnsips, roughly chopped
1/2 cup tahini
3 T lemon juice
4 cloves garlic
1/2 tsp sea salt
2 T olive oil
1 tsp crushed red pepper flakes
paprika (garnish)

Bring a large pot of salted water to a boil.  Add the parsnips and boil until soft - about 15 minutes. Drain the parsnips and add them to a food processor along with all other ingredients (aside from paprika).

Taste and adjust salt accordingly. Garnish with paprika.

*Notes:  Don't love. Don't hate. Probably wouldn't make again unless I was on a paleo diet (don't plan to be) and couldn't have hummus with beans.  Might test better once refrigerated - but don't love enough to make again.

Curried Northern Beans & Carrot Soup

A recipe from Mark Hyman:  The Blood Sugar Solution Recipe book

1 T olive oil

3 medium carrots, peeled and thinly sliced

1 small yellow onion, chopped

1 garlic clove, minced

1 medium shallot, minced

1-inch piece of ginger, peeled and minced

2 cups veggie broth

1 15-oz can Great Northern Beans or 2 cups cooked

1/8 tsp curry powder (I put in a heaping 1/4 tsp)

1/8 tsp cayenne pepper

sea salt/pepper

juice of 1/2 lemon

Heat the oil in a medium pot over medium heat. Saute the carrots, onion, garlic, shallot, and ginger until veggies start to soften. 4-6 minutes.

Add the broth, beans, curry, and cayenne. Turn the heat to high and bring to a boil.

When it boils, cover and reduce heat to low.  Simmer until carrots are very tender, about 15-20 minutes.  Remove the pot from the heat and season with salt and pepper.  

Transfer the soup to a blender, add the lemon juice and blend on high until smooth, about 2 minutes.  Serve immediately. 

*Notes:  Good!  Has a kick to it even with the small amount of spice.  Will probably need to add more broth when heating up - thick soup. I used a large lemon and tried to do less than 1/2.  The lemon really stands out, and I'd probably do less next time.

Cabbage Salad

Cabbage Salad

Copied from Grass Roots

Savoy Cabbage

Edamame

Radish

Cucumber

Grape Tomatoes

Red Grapes

Butternut Squash Cubes

Feta Cheese

Make salad with a Champagne Vinaigrette

adapted from Skinny Bitch Cookbook

1/4 cup champagne vinegar, rice wine vinegar, or white wine vinegar

2 T agave nectar

1 T lemon juice

1/2 tsp Dijon mustard

1/2 cup olive oil

salt/pepper to taste

Mix all ingredients in blender except oil. 

Add oil slowly and blend until creamy.

(can probably do less oil, as usual)

YUM!

Stuffed Butternut Squash

Recipe found on Pickles & Honey from Eat Clean Live Well

INGREDIENTS

• ¼ cup uncooked wild rice
• ¼ cup uncooked brown basmati rice
• 11/2 cups water or vegetable stock
• Pinch of sea salt
• 1 large butternut squash
• 2 tablespoons plus ½ teaspoon extra virgin olive oil
• 2 shallots, chopped
• 3 garlic cloves, minced
• 1 celery stalk, finely chopped
• 8 ounces tempeh
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• Pinch of red pepper flakes
• 2 tablespoons chopped fresh flat-leaf parsley
• Seeds from ½ pomegranate

INSTRUCTIONS

1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
2. Place wild and basmati rice in pot or rice cooker with water or stock and a pinch of sea salt. Bring to boil, reduce heat and simmer covered until liquid is absorbed (about 45 minutes). Remove from heat and set aside.
3. Cut squash lengthwise so that you have one piece that is more than half (about two-thirds) and the other about one-third. Scoop out and discard seeds, and rub larger piece with 1⁄2 teaspoon olive oil. Place flesh-side down on prepared baking sheet. Peel other piece and cut into 1⁄2-inch cubes. Place cubes in bowl, toss with 1 tablespoon olive oil and spread in single layer on second baking sheet. Roast both 35 minutes or until tender. Remove from oven and set aside.
4. In cast iron skillet over medium heat, sauté shallots and garlic in remaining 1 tablespoon olive oil until soft (about 2 minutes). Add celery and sauté 2 minutes longer. Crumble tempeh and add to pan. In bowl, combine lemon juice and maple syrup and pour over tempeh. Fold to combine and continue sautéing to heat through.
5. Fluff grain and add to tempeh mixture. Fold in pepper flakes, cubed squash and parsley. Scoop out the roasted squash leaving 1⁄2-inch of squash plus shell. Fill squash with stuffing allowing it to overflow generously. Top with pomegranate seeds, slice into 4 equal portions and serve.

Spinach Apple Smoothie

Inspired by Mark Hyman's Popeye Energy Boost

1 cup water
1 cup unsweetened almond milk
1 small apple, cored
1/2 banana (my substitution for avocado which I didn't have)
1/2 T chia seeds
1 pitted date
juice of 1/2 lemon (I used a Meyer's lemon)
2 cups of baby spinach
1/2 tsp cinnamon
1/2 - 1 T coconut oil (my addition)
handful of ice (my addition)

yum!!