Thursday, October 3, 2013

Welcome to our blog!

Im glad you're here. This blog is retired now, but I hope you will take moment to look around. There are many healthy recipes here for you to enjoy. 3+ years worth of experimenting!! Check out the recipe labels or search bar to browse specific things. Enjoy!!

Sunday, December 2, 2012

Gluten Free Magic Cookie Bars

Ok, these are mine. Delicious gluten (and dairy) free cookie bars that will melt in your mouth!
*My cooking time is funny, I think my oven is broken (this is happening a lot lately)! So I baked them for 27 minutes and they were still a little gooey, but  I took them out anyway thinking they might firm up. They didn't, so I popped them back in for another 15 minutes or so. So I *think* the total baking time will be around 30-40 minutes, but you should probably just keep your eye on them after 25 minutes.

Gluten Free Magic Cookie Bars

1 1/2 cups brown rice flour
2/3 cup tapioca starch
1 tsp. xantham gum
1 tsp. baking powder
1/2 tsp. sea salt
1/3 cup coconut oil
1/3 cup grapeseed oil
2 cups brown xylitol- Mix 4 tsp. molasses
with 2 cups xylitol with a fork until fully combined.
1 tsp. vanilla extract (check ingredients!)
3 organic free range eggs
1 1/2 cups dark chocolate chips (check ingredients!)
3/4 cup chopped walnuts
1/2 cup unsweetened shredded coconut
2 tsp. chia seeds


Directions

Preheat oven to 350 degrees F (175 degrees C).

 Grease a 9x13 inch (or slightly smaller for thicker bars, 

which is what I did) baking pan with grapeseed oil spray.

In large bowl, cream the oils, brown xylitol, eggs 

and vanilla extract. Slowly blend in rice flour, tapioca starch, 

xantham gum, baking powder, and salt. Mix until well blended. 

Fold in chocolate chips, walnuts, chia seeds and coconut. 

Spread the mixture evenly in pan.

Bake 25-40 minutes*. Let cool before cutting into bars.

*See my note on baking times above.






A Few of Our New Favorite Recipes

So I may not be doing too much experimenting in the kitchen lately, but I do still try out yummy recipes. :) Here are a few that we've had recently and really loved.

Raspberry Oat Bars (Gluten Free)

http://makingromaroma.com/2011/04/23/gluten-free-raspberry-oat-bars/

Now, I did not use sugar. I used xylitol in place of sugar and a xylitol/molasses mix in place of the brown sugar (1 tsp. molasses for every 1/2 cup of xylitol- mix together with a fork a ta da! Brown 'sugar'). By the way, same measurements xylitol as sugar.

I also used my homemade xylitol jam. :)

These were amazing and we will definitely be making them again!!!!




Gluten Free Pumpkin Muffins

http://wellnessmama.com/3655/pumpkin-bread-and-muffins-coconut-flour/

Delish! You can sub the honey for xylitol if you'd like. I'd use a little more though, 1/2-3/4 cup.


Triple Chocolate Chunk Muffins

http://healthyisalwaysbetter.tumblr.com/post/6583755120/lessthan300kcal-triple-chocolate-chunk-muffin

My hubby loves these. I used organic eggs and yogurt and xylitol- absolutely NO SPLENDA! 
Use 1 cup xylitol.




Thursday, October 18, 2012

Healthy Fruit Gummies!


My kids love these! And we make them together so it's even more fun. You can make lots of different flavors, or just mix all the flavors together. :) I've tried a few recipes before, and they usually seem a little tart, in our opinion, so we add xylitol and stevia to ours. 
This recipe is adapted from thankyourbody.com. Original recipe can be found here: http://thankyourbody.com/homemade-healthy-fruit-snacks/
Ingredients:
2/3 cup organic lemon juice
2/3 cup unsweetened applesauce
1 1/2 cup frozen or fresh organic berries (raspberries, blueberries, strawberries are all great.)
1 – 2 Tbs raw honey
1/2 cup xylitol
1 packet stevia
8 packages gelatin (from grass fed cows)


Directions:
1. Pour juice and berries into a small saucepan. Heat over medium heat, stirring occasionally until berries become tender and begin to soften. Add applesauce.
2. Add honey and stir until completely incorporated. Add xylitol & stevia and stir until melted and combined.
3. Puree mixture using a immersion blender or regular blender on low speed.
4. Let sit, off heat, for 5 – 10 minutes.
5. Slowly whisk in gelatin (or blend, on low, if in blender), one tablespoon at a time. Whisk vigorously until completely incorporated, mixing the gelatin in very gradually to avoid lumps. (If you do get lumps, just run the mixture through your blender again!)
6. Pour into a 8 x 8 or 9 x 9 glass dish. Refrigerate until set (30 minutes to an hour). Cut in small squares or shapes using small cookie cutters. Keep refrigerated, although they do transport well (just packed a few with my daughters' school snacks!).
*This is not my photo. My camera is in a room with a sleeping child. :)

Wednesday, May 16, 2012

Homemade Honey Mustard Dressing

Well, it's been a while, eh? We have been busy with moving, life, 2 toddlers.... etc. I wish I had more time for fun cooking/experimenting but that is just not the case lately. And I am ok with that season of life. It's a lovely season that my daughters' fill up beautifully.
So here's an easy salad dressing for your summer salads and a great easy meal idea. We love "Kitchen Sink Salads"- basically whatever you have on hand. Everything but the kitchen sink! :)


Our favorite Kitchen Sink Salad toppings:
veggies
nuts
raw cheese
boiled eggs
seeds
chick peas/beans
sprouts
etc etc etc

Honey Mustard Dressing

  • 1/3 cup raw honey
  • 1/4 cup Dijon mustard (check ingredients)
  • 1/4 cup white wine vinegar or cider vinegar
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 cup cold pressed olive oil
Blend all ingredients together in your blender. Refrigerate. 

Wednesday, February 1, 2012

Layered Crock Pot Meatloaf

Meatloaf in the crock pot, plus all the sides at once? Yes, please!

Potatoes, sliced
organic frozen corn
and meatloaf:

1lb organic free range ground beef
1 cup milk
1 tbsp MSG free soy sauce such as San-J Tamari
1 tsp sage
1/2 tsp sea salt
1/2 tsp ground mustard
1/4 tsp pepper
1 clove garlic minced or 1/8 tsp garlic powder
1 free range egg
1/4 cup finely chopped onion
 3/4 cup rolled oats

Mix meatloaf together in large mixing bowl. Spray crock pot with grapeseed oil spray. Layer potatoes, then corn, then spread meat mixture over corn, and finish with a thin layer of organic ketchup. Cook on high for about 3 hours, or low for about 5. 

Thursday, January 26, 2012

Crock Pot Italian Chicken

This is the easiest, most delicious Italian meal you will ever make!


1 package organic chicken thighs (6-8 thighs or 4 breasts)
1 can organic diced tomatoes (with juice)
4 tablespoons minced garlic
1/4 cup Italian seasonings
2 tsps sea salt
1 tsp pepper
3 tablespoons oregano, basil, parsley, etc (all or just one)

Place all ingredients in your crock pot, cook on low for 6 hours, or on high for 4 hours. Serve with warm pasta.


Homemade Chewy PB Oat Granola Bars

Here is Heavenly Homemaker's 

Homemade Chewy Granola Bars (you're going to want to double this!)

1/2 cup organic peanut butter
1/3 cup raw honey
1/4 cup coconut oil
1 cup oats
1 cup TOTAL of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips
*I used 1 cup kamut puffs, and another cup of a mixture of sesame seeds, currants, and chocolate/carob chips (for a doubled batch) and the kamut puff were amazing in this!!

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add one cup of oats.  Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP. (She just got out her one cup measuring cup and poured in the ingredients until the cup was full.) Pour in and stir well.

Spread mixture into a 8x8 or 9 x 4 inch pan.

Chill for 2 hours, then cut into bars.

Wrap in plastic wrap for a quick grab and go snack!

Vegetable Beef Soup


  • 1 pound organic ground beef
  • 4 cups organic beef broth
  • 2 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 celery ribs, chopped
  • 2 large carrots, sliced
  • 2 medium onions, sliced
  • 1 medium potato, peeled and cubed
  • 1-1/2 cups fresh cauliflowerets
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
  • 1 tablespoon garlic powder
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup uncooked macaroni (optional)

Directions

  • Cook beef over medium heat until no longer pink. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally. 
  • You may also cook this in your slow cooker (ground beef pre-cooked)- on low for 6 hours or on high for 4 hours.

Sunday, January 1, 2012

Crock Pot BBQ Beef

We love this meal, and I always make extras for leftovers or for freezing.
  • 2 pounds organic ground beef, browned
  • 1 cup chopped onion
  • 1 chopped green bell pepper
  • 1/2 cup xylitol
  • 1/4 cup molasses
  • 1/4 tsp. cloves
  • 4 tbsp. mustard
  • 1 tbsp. Bragg's apple cider vinegar
  • 1 tsp. sea salt
  •   2 cups organic ketchup
  • 3 pieces chopped celery
  •  2 medium grated carrots
Combine all ingredients into your crock pot and cook on low for 3-4 hours.  Or high for about 1. You can eat this over whole grain bread, tortillas, lettuce wraps, etc. Or scoop it up with organic corn chips.

Crock Pot Chicken Fajitas


2 lbs organic boneless skinless chicken breasts (about 4-5 chicken breasts) or 2 packages organic chicken thighs (what I used)
1 onion, thinly sliced (I use red onion)
 2 red bell peppers, sliced in half-circle slices
1 green bell pepper, sliced in half-circle slices
 1/2 teaspoon chili powder
2 teaspoons ground cumin
 1 teaspoon sea salt
1/2 cup organic chicken broth
2 tablespoons fresh lime juice

Add all ingredients to your crock pot and cook on high for 2-3 hours or low 4-5 hours. Spoon chicken mixture into tortillas and top with salsa, avocado, organic cheese, etc. 

Pumpkin Coconut Soup


pumpkin coconut soup

ingredients
5 tbsp. grapeseed oil
1 medium sized yellow onion
3 cloves minced garlic
1 inch grated fresh or ground ginger
1 tsp. ground cumin
3 cups organic chicken broth
1-2 cups red lentils
1/2 butternut squash, peeled and cut into cubes
1 15 oz. can pumpkin puree
1 14 oz. can coconut  milk
2 tsp. sea salt (more to taste if you'd like)
1-2 tsp. pepper
1/4 bunch fresh cilantro (optional)

directions

 
 Chop the onion into small, even pieces and grate the ginger with a fine grater.  in a large stock pot, add 2 tbsp. oil over medium heat. once the oil has heated, add the chopped onion, ginger, and minced garlic to the oil and stir.  cook for about 5-7 minutes until the onion is mostly cooked through (it will be translucent).

While that's cooking, peel your butternut squash and take 1/2 of it and cut into about 1/2 inch cubes.Add to pot.
Add 1 tsp. ground cumin and stir, allowing the cumin to get all toasty and fragrant, about 1-2 minutes. 

Add pumpkin puree, coconut milk, chicken stock, and red lentils. Cook on medium-low for about 20 minutes or so.  Add 2 tsp. salt and 1 tsp. pepper (again, you can add more after this if you'd like.  depends on your taste buds.  mine ask for salt). 
Once your soup is ready, allow to cool for a few minutes before spooning into your blender. Blend your soup until pureed and return to pot to heat up again to your desired temperature. Enjoy!