Hope For Healing

Spinach Quinoa Socca Cakes (vegan)

2012-02-16T10:16:00.003-05:00

I had a AH-HA recipe-epiphany the other day while driving in my mom-van. I was thinking about dinner and thinking about making something with what I had readily available in my kitchen. Something quick and something toddler-friendly. Something that would be fulfilling by itself and of course have lots of great nutritional value. I do not know why it took me so long to put these super simple ingredients together: garbanzo bean flour, quinoa and spinach. These 3 wonderful ingredients are the base to these cakes and apparently are what I have floating around in my brain while out and about.

I make socca bread from garbanzo bean flour quite often for my son. (Favorite socca bread recipe- yet I do not soak for 8 hours and keep it less crispy so it is easier for my son to eat). It is a great finger food for babes and toddlers full of fiber, protein and lots of good vitamins. Along with garbanzo bean flour, I always seem to have quinoa either already made in the fridge or ready to quickly make in the pantry. So why not add these simple staples together, add a fresh handful of spinach and viola- a hearty healthy dinner recipe made in minutes. Plus, very friendly for the gluten-free budget and can be easily warmed up for leftover lunches and dinners.

Spinach Quinoa Socca Cakes Recipe (vegan)

1 1/2 cups of cooked quinoa (or 1 cup dry quinoa and 2 cups water cooked on stovetop accordingly)
1 cup of garbanzo bean flour (I use Bob Red Mill's)
1 cup of pure water
2 ts. of extra virgin olive oil
1/2 cup of shredded fresh carrots
2 cups of finely chopped and shredded fresh spinach
1/2 ts. of garlic powder
1/2 ts. of paprika
1/2 ts. of ground cumin
1/2 ts. of dried rosemary
1-2 TB of fresh cut parsley (or 2 ts. of dried Italian seasoning herb blend)

1 TB of sauteing oil: grapeseed oil, ghee or coconut oil

In a mixing bowl, mix together all of the above ingredients. Let sit for a few minutes to let the flour soak up the liquid and everything will mesh together real well. Then prepare a griddle or iron skillet to saute the cakes. Warm 1 TB of oil and have the heat at medium. Then use a 1/3 measuring cup to put the batter in the pan. Use the measuring cup to mold the cakes and then plop in on the pan and use the base of the measuring cup to flatten out the pattie. This seems to be the best way to form the cakes and keep it all together. Saute on each side for 3 minutes. It should be crispy on the outside and cooked in the middle. If you have the heat too high it will crisp up before the middle is cooked and that is fine if it happens, just then you will want to continue to cook the patties in the oven at 350 for another 10-15 minutes. This recipe makes about 8 cakes, so you can put 4 cakes in a pan and cook twice. Within 15 minutes your dinner should be done. Serve with your favorite condiments and a side of salad or veggie. A great finger food, but also could be made into a nice fork and knife dinner as well.

I really love the flavor of these cakes, but you could add your favorite variety of spices or herbs. Plus, I love how you do not need any eggs or additional flour mixes to make this work and stick together. Garbanzo bean flour is amazing for cooking and has so much protein as well. Love it. This dinner (or lunch) doesn't need more protein or meat and you can make it for less than a dollar. Who said eating less meat or vegan was hard? Really?! It doesn't have to be. And it is amazing how much you will expand your palate and life to try new things.

I hope you have a yummy day planned ahead of you and much love as always!

Chocolate Covered Coconut Cookie Dough Bites

2012-02-14T10:49:00.003-05:00

Happy Valentine's Day!

Hope you are all well and have plans for a fun day.

May many joys and moments of love fill your day

and much love from me to you!

I wanted to share a little recipe I made special for this Valentine's Day.

Inspired by some blog-friends and added a little twist of my own.

I wanted to make something cute and easy,

so I decided that a bitty cookie dough bite

smothered in the 'good stuff' would hit the spot.

Chocolate Covered Coconut Cookie Dough Bites
(raw and vegan, nut-free and grain-free)

1/2 cup of natural sunflower seed butter (If you are using a non-natural version with not naturally occurring oils, then you will need to add 2 TB of grapeseed or melted coconut oil to loosen it up)
1-2 TB of pure water or non-dairy milk
10-12 drops of vanilla stevia liquid (I used NuNatural's)
2 TB of coconut palm sugar (or use honey or agave if you prefer)
2 TB of coconut flour
2 TB of shredded coconut flakes
2 TB of chia seed meal
dash of sea salt

Mix all of the above ingredients in a small bowl. Add the stevia to the water or oils of the sunflower seed butter so that is can mix well into the whole batter through the oils. If you just add it to one spot in the dry ingredients it might clump and not mix well. I added 2 TB of coconut palm sugar, but if you do not have stevia you can skip the stevia and add another TB of sugar and a teaspoon of vanilla instead. Mix everything and use your hands to mush well together then you should be able to start forming some cookie dough balls pretty simply. If the batter is dry then add a TB of water to soften it up. After you roll out your balls on a parchment paper you can melt your chocolate. I used Chocolove's Organic Dark Chocolate Bar to cover the dough bites. I melted the chocolate in a bowl over boiling water (or you can microwave it in 30 second increments until it is soft enough to stir into liquid). And then tossed each dough ball in the chocolate with 2 forks to cover the bites fully. Then pull the balls onto a parchment papered pan and then put the cookie bites in the freezer to harden up. After a few hours the chocolate will be stiff and they are ready to enjoy. You can store in the fridge or freezer for best keeping. This recipe will make about 1 dozen cookie bites.

Here are some of the other great recipes that inspired me:

Peanut Butter Chocolate Chip Cookie Bites by Love Veggies and Yoga

Cookie Bites from The Nourishing Home

Cookie Dough Bites by the Spunky Coconut

I wanted to keep my recipe nut-free so I avoided almond flour, peanut butter and other obvious nut ingredients, but I bet some peanut butter would make this recipe super delicious too.

Here are some more really great V-day treat ideas that I love...

Oatmeal Heart Cookies, by Whole Life Nutrition

Raw Chocolate Pie, by Whole Life Nutrition

Chocolate Dipped Sugar Cookies, by Real Sustenance

Raw Chocolate Fudge, by My New Roots

So-In-Love Dark Chocolate Brownies, by Me

Almond Shortbread Valentine Cookies, by Me

Well friends, I hope you have an amazing day with lots of magical bits of love, kisses and beauty.
May you find peace and joy amidst all of life's gifts today!

P.S.
I also wanted to let my readers know of a scholarship special being offered again this year through the school I went to, Institute of Integrative Nutrition. If you have been a follower for some time you probably remember me mentioning this offer last year about this time. Well, IIN is offering the scholarship again this year as well and will be offered through this Thursday, the 16th.

Here is the poem they sent me to share with you.... PLEASE contact me if you are seriously interesting in becoming a Holistic Health Coach- I would love to talk with you more about IIN and what it's like to be a Health Coach. Much love to you today!

Roses are red, violets are blue,
Health Coaches rock, and now, so can you!

Enroll at Integrative Nutrition to launch a new and exciting career,
Learn on the iPad 2, and graduate in just 1 year!

You will transform your life, to a new and healthier you,
And then inspire your loved ones to increase their wellness, too!

Before you know it, you’ll be in high demand,
To heal your family, your community, and your land.

If the feeling is right, then the time is now
Because we’ve created a scholarship that will make you say ‘wow!’

To honor the spirit of love this Valentine’s Day,
We are offering a special scholarship, so act right away!

Enroll at Integrative Nutrition
between February 13^th and February 16^th,

and we’ll give you a $500 scholarship.

If you pay in full at that time, we’ll take an additional $500 off the cost of the program.

Just email Coach Julia and mention the “Feel the Love” Scholarship and that Stephanie Laidlaw sent you!

Sunflower Cilantro Lime Slaw

2012-02-12T10:02:00.001-05:00

February in Michigan = blah. This time of year I start to crave fresh produce. Maybe it's the garden planning or maybe it's just been way too darn long since eating something really fresh. Like crisp and freshly picked green beans from the plant to my plate. You can just taste the nutrients, flavors and perfection. I'm thankful that we live in a world where I am able to buy produce from the warm places I live not, but yet there is still something missing even from that produce. It may just be because that produce was picked days (or weeks) ago and still not really ripe. Or maybe I am just spoiled. Spoiled on fresh amazingly good food from my local farmers and backyard for most of the year. I guess I'm finding that I am truly grateful for fresh local produce, and I especially feel the thankfulness this time of year when it's lacking.

Either way, I have been craving fresh, crunchy and tasty produce. So I bought some colorful organic cabbage from my grocery store to suffice my dreams of a fresh and crunchy slaw. Cabbage is actually considered a 'winter food'. Maybe because it is such a hearty veggie that is can be grown in cooler weather towards the end of the warmer season. But it just sounded good and fresh to make a sweet and tangy slaw. Something to sink your teeth into and something to linger as we dream of the summer month's and harvest bounty.

I have mentioned before how I love cabbage. I like cabbage soups, wraps, and slaws. What is some of your favorite ways to eat cabbage? It seems to be a noble venture to try and eat more cabbage or at least veggies from the cruciferorus vegetable family. They have been shown to help colon health and prevent toxic cancer cells from forming. They contain many phytonutrients that play a large role in fighting against inflammation in the body. Cabbage is an amazing way to add nutrients to your life and preventative health plan. Here is my latest way to blend a few flavors to make cabbage more desirable and addicting.

Sunflower Cilantro Lime Slaw Recipe
1/2 head of finely chopped or shredded purple cabbage
1/2 head of finely chopped or shredded green cabbage
2-3 large carrots shredded on grater
optional: 2-3 finely chopped scallions or shallots

dressing:
2/3 cup of raw sunflower seeds
2/3 cup packed of washed and chopped fresh cilantro leaves
1/2 ts. of each: ground ginger, turmeric, garlic powder, and ground mustard seed
1/3 cup of grapeseed oil or olive oil
1/3 cup of pure water
1 large lime juiced (about 1/3 cup)
1 TB of apple cider vinegar (add more if you want it more tangy)
1 TB of wheat-free tamari sauce
2 TB of sucanat or other sweetener (honey or sugar)
sea salt and black pepper to taste

optional ingredients: top with a sprinkle of raw sunflower seeds, more cilantro or raisins

Shred your washed cabbage how you prefer: extra thin, chunky or a little of both. Then toss the cabbage together in a large bowl with your shredded carrots and scallions. Then in a high-powered blender or magic bullet put all of the dressing ingredients. Blend on high until everything is liquid and then pour the dressing over the shredded veggies and mix and toss well. Make sure the dressing is evenly spread and let sit in the fridge for a little bit to let the flavors sink in. You can serve right away or let sit, whatever works or you prefer. It will keep in the fridge fresh for a few days and is enjoyable with most any meal.

Serve with a topping of more raw sunflower seeds or add some more sweetness with a toss of raisins. Plus you can make it look pretty for serving with a fresh sprig of cilantro if you want. This slaw would work perfect for any BBQ, sandwich, wrap, burger or on the side of a hearty stew or winter meal.

I hope you are finding ways to enjoy something colorful and fresh this week. And...I haven't forgotten that the day of love is this week. I hope to post a simple yummy v-day recipe tomorrow :)

Much love as always!

Stephanie

Carrot-Apple-Kale Chickpea Curry

2012-02-09T09:42:00.003-05:00

Twas the night before grocery shopping day, and all that could be found in the fridge was an apple, a pound of carrots and some wrinkling kale. What to do? Well, yes, calling the husband about ordering some Thai take-out definitely crossed my mind. But, I was determined to make it to pay-day and it doesn't hurt to empty the fridge to do a little cleaning either. So what could I make?

Well, what would you do with some fresh carrots, an apple and some leftover kale? Would you try and make a soup or stew or what? I decided that a curry was a fresh and warm combo that could be made with my simple ingredients. Along with some staple, on-hand ingredients like homemade stock, raisins, canned chickpeas and quinoa I was able to whip up a fabulous, budget friendly dinner in no time at all. Another bonus: my toddler loved it! He loves to pick out all the pieces and ate two servings without a fuss. And when you find a healthy meal that is kid-friendly... you quietly rejoice to have another great dish to serve your family of three.

Carrot-Apple-Kale Chickpea Curry Dish
1-2 TB of olive oil or other cooking oil
1 large yellow onion finely chopped
3-4 garlic cloves, minced
optional: 2-3 stalks of chopped celery
1 inch of freshly grated ginger
1-15 ounce can of organic chickpeas (garbanzo beans)
2 TB of curry powder
2 TB of garbanzo bean flour (tapioca or rice flours could sub here)
1 pound of pealed and chopped carrots
1 large apple chopped
4 cups (1 quart) of stock (I used my homemade chicken bone broth)
splash-1/2 cup of non-dairy milk (I used So Delicious Coconut Milk)
2 cups of finely chopped kale (or other favorite green leafy veggie)
optional: handful of fresh cilantro or other fresh herb
1/2 cup of raisins (or other favorite dried fruit, apricots, dates)

squeeze some fresh lemon or lime to serve
pour curry over a bed of freshly cooked quinoa or brown rice

In a large pot, saute the chopped onion, garlic, ginger in the oil. Let saute for a few minutes and then add the washed chickpeas, curry powder and flour and continue to stir continually over medium heat. Then after a few minutes of cooking those flavors together add your chopped carrots and apples, stock and milk. Then let cook and bring to a boil and reduce the heat just a bit and add the kale, herbs and raisins. Let cook and reduce the broth until it is a thick and creamy sauce. This cooking process will be over low to medium heat for anywhere from 30-45 minutes. The carrots and apples will be extra soft and the curry-broth will have reduced by half. Cover and keep warm until serving. Serve over a bed of freshly cooked quinoa or rice and top with some fresh herbs or a splash of fresh lime or lemon juice if you desire. This recipe will easily serve between 4-6 people. Also, it can be easily doubled to make for a crowd.

It is thick, creamy, hearty and fresh all in one. It is a simple meal if you are like me and have many of these staples on hand. I love using the homemade broth in this meal because it only adds to the nutrients and vitamins my family is consuming. You can add more or less of the veggies if you prefer, and that goes for the chickpeas as well. I just used what I had and made do what with I didn't. The above measurements worked out perfect for my dish and it was a very yummy winter comfort-foods-kind of meal. And the combo of the sweet and savory really melts your heart (well stomach I guess). Maybe this would be a good dish to make for your valentine... a little sweet and a little spicy... :)

Plus, if you have leftovers- it works as a perfect warm up lunch or leftover dinner. You won't be missing any meat with the chickpea, veggie and quinoa combo. Lots of protein nutrients and flavor. If you haven't made a curry dish before and you must try this dish because it is so simple and delicious. Really, just as good as take-out, and not too much clean-up with an almost one-pot meal.

Hope you are having a fabulous week- Much love to you!

Blueberry Banana Buckwheat Babycakes

2012-02-07T09:32:00.002-05:00

Well, that is quite a mouthful...blueberry...banana...buckwheat- babycakes...try saying that 3 times fast. Ah! Well, the name for these sweet muffins fits the bill because they are amazingly filled with blueberry and banana sweetness with the perfect blend of fresh buckwheat and whole grains. And why not call these sweet little muffins 'babycakes'? That's really just what they are, a sweet little 'baby' cake. Not too big and not too much, just a sweet touch of goodness.

I made these for my toddler. Okay, who am I kidding? I made these for my toddler... and myself. So sweet and cute in every way, and the muffins are pretty good too. I made these on a whim the other day when me and my son were looking for some fun in the kitchen. I forget how much I love to make a yummy blueberry muffin with lots of texture and flavor. These just hit the spot. Perfect muffin. After having another, I declared to my family my newest favorite muffin recipe.

This recipe contains all whole grains and less sugar than the average cake. You could easily have these muffins pass as cupcakes with a little frosting, hm maybe a lemon frosting or glaze? Or next time I think I will try and make this recipe in a sweet bunt cake pan or coffeecake tin. They are so moist, sweet and hearty- such a great healthy combo.

I used some freshly ground buckwheat flour that I ground myself from buckwheat groats. I used my magic bullet, but you could use any high-powered blender or if you have a Vita-mix- then you are truly blessed. I blend the groats at about 1 cup at a time to get about 1 1/4 cups of flour. It may seem like I am making it more difficult than it needs to be, but trust me it is very simple. And, nothing beats fresh ground flour in baked goods. Especially gluten-free baked goods.

Blueberry Banana Buckwheat Babycakes Recipe

1 1/4 cup of freshly ground buckwheat flour (1 cup of buckwheat groats ground in grinder/blender)

3/4 cup of whole grain sweet sorghum flour

1/2 cup of organic millet flour

3/4 cup of sucanat or coconut palm sugar

3 TB of chia seed meal
2 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
1/2 ts. of each ground: cinnamon, nutmeg and ginger

1/3 cup of baking oil: grapeseed, light olive oil, or liquid coconut oil
3 ripe mushed bananas (1 cup of banana puree)
20-25 drops of pure vanilla liquid steiva (I used NuNatural's)
*buttermilk mixture*
1 cup of non-dairy milk (I used So Delicious Coconut Milk) -mixed with 2 TB of fresh lemon juice
1 heaping cup of frozen blueberries

optional: zest of 1 lemon

First, to make the buttermilk mixture pour 1 cup of non-dairy milk (I love using So Delicious' coconut milk beverage) in a small bowl, pour 2 TB of fresh lemon juice over the milk and let sit by itself for 5-10 minutes until cultured. Then, in a large mixing bowl, blend all of the dry ingredients together well. Then add the oil, bananas and stevia. Then add the buttermilk mixture and mix well together. The batter should be not too wet, and have some texture. Then fold in the frozen blueberries- and be careful not to mix too much to let the berries bleed all over the batter. Then scoop the batter with a 1/3 cup measuring cup into either greased or papered muffin tins. This recipe will make 12 muffins.

Bake in a preheated 350 degree oven for 20-25 minutes. Until they are golden brown and baked through. Check with a toothpick to make sure. Let cool 10-15 minutes before moving from the tins.

Some notes:
-You can omit the stevia and add another 1/2-3/4 cup of more sugar if you desire. I prefer to keep as little sugar as possible, so I enjoy the use and flavor of the stevia. If you do omit the vanilla stevia, then I suggest adding a teaspoon of pure vanilla extract as well.

-You could fresh blueberries if you want. Or add a different berry if you prefer- this recipe is perfect for the addition of a berry because it is so hearty and filling.

-This recipe is easily made vegan with the addition of the chia seeds and coconut milk, but if you want to add eggs you can add 2 eggs and omit 1/2 cup of milk and half of the chia seed meal. That will allow you to add eggs without having too much liquid in the batter.

-You could try making this recipe with 2 1/2 cups of your favorite GF flour blend, but I really recommend trying to make it with fresh buckwheat flour and a whole grain combo like I created. Lots of nutrition and whole grain goodness without making a dry and crumbly muffin. If you need a sub for either the sorghum or millet flour, then brown rice flour will work well.

I was going to say that this recipe would be best if enjoyed within a few days of baking, but then I thought about how you probably won't have any left laying around. But, if for some reason you do... :) Then you can freeze these muffins as well. Great for an easy pull from the freezer breakfast on the go. I would also recommend this recipe as an easy GF whole grain muffin mix for any beginner gluten-free bakers out there. It really is great being gluten-free with these babycakes.

Hope you have a great day!

Much love, as always,

Stephanie

Coconut Chocolate Chip Cookie Bars (vegan)

2012-02-04T07:41:00.006-05:00

I am not particularly the kind of person that gets really excited for the 'superbowl'...but it is an excuse to make some good food and share a fun night with friends. So I guess I don't really care about the quarterbacks and who's going to win, but care more about what kind of food there's going to be and what kind of other fun will happen along with the glowing light of the game.

Chili seems to be a great idea for the game night and why not pair that with some delicious cornbread and maybe some cookie bars for dessert. That is a lazy-man's (woman's) kind of meal with lots of goodness and no one knows you took the easy road out.

Some of my favorite chili recipes...

Hearty Veggie Chili,

Butternut Squash Chili

or how about some of this delicious looking

Grass-Fed Beef Stew from Whole Life Nutrition.

Some of my favorite cornbread recipes...

Maple Country-Style Cornbread

Pumpkin Cornbread Muffins

The great thing about these cookie bars is that yes, you could in fact take your sweet time and make cookies with this nice recipe. You know, the rolling and pressing and baking and repeat. Yeah that is fun some days. Or to make this treat in a jiffy, you could just make this recipe and press it nicely in a pan once and then you're done. Clean up your kitchen and your hands because it's a one time job, baby.

Cookie bars are a treat for me this weekend because I have been keeping it more simple in the month of January without baking too many extra sweet treats and have been keeping stevia as my main source of sweetness. Mostly this was in response to a very full month of treats in December and there was a need to just swing the pendulum to balance things out. But after a month of chia mousse, milkshakes, and biscuits- a cookie bar is exactly what sounds delightful. Of course, I can't help but keep things healthy and add all of my favorite ingredients.

Coconut Chocolate Chip Cookie Bar Recipe (vegan)

2/3 cup of sweet sorghum flour (or brown rice flour is a good sub here)

2/3 cup of organic millet flour

2/3 cup of tapioca flour

2 TB of chia seed meal

2/3 cup of unsweetened shredded coconut

3/4 cup of sucanat or coconut palm sugar

1 ts. of baking soda, baking powder and sea salt (a good cookie baking mixture)

2/3 cup of natural sunflower seed butter (or other nut butter)

1/2 cup of room temperature organic extra virgin coconut oil (or vegan butter of choice)

1/4 cup of pure maple syrup (or agave nectar)

1/2 cup of non-dairy milk (So Delicious coconut is the best!)

20-25 drops of liquid pure vanilla stevia (I used NuNatural's)

1 cup of dairy-free chocolate chips (I used Enjoy Life's chunks and chips)

Some recipe notes and adjustments:

-If you want to sub the listed flours for a GF flour baking mix, I have made it this way before as well, it turns out just about the same and there should be no issues because a mix is meant to be well blended to use in most recipes. I would just check to see if your flour blend contains baking powder and salt and if it does then either omit or add have the amounts of my recipe of the baking powder, baking soda and salt.

-If you want to add eggs to this recipe instead, then you can omit the chia seeds and half of the milk and add 2 eggs instead. So you will add 1/4 cup milk and 2 eggs instead of 2 TB chia and 1/2 cup of milk.

-I cut the sugar in half and used stevia to replace it. But if you choose, you could omit the stevia and just use 1 1/2 cup of coconut sugar or sucanat (or a brown sugar) instead of adding stevia.

-I used a natural sunflower seed butter so that is contains it's natural oils. But I am sure any seed or nut butter would work here. Whatever your preference is or what you have available.

In a large bowl mix all the dry ingredients together first, then add the coconut oil and sunbutter. Lastly add the milk and stevia and mix well with a rubber spatula to make sure there is no remaining flour pockets. Then, lastly add half of the chocolate chips to the batter and save about half for the top of the bars before baking. Or if you choose just mix all the chips in the batter. Oil a 9x13 pan and press the whole better to the bottom of the pan. It doesn't have to look too pretty, but make sure that the bars are pressed evenly for the best results.

Then, bake in a preheated 350 degree oven for 25-30 minutes until browned. They may seem a tad gooey, but let them cool and they will end up being chewy and not gooey. For best results, let them cool for a half hour before cutting into them. Then you can cut about 20 bars in a 9x13 pan (4x5 bar size).

Serve with a cup of hemp milk or hot cocoa or just as is. A perfect on-the-go treat or dessert to make for the game party or hanging out with friends.

Well, I hope you have a great weekend-full of fun and games. Whether that be about game watching or whatever games you can come up with to play. I'm a Settler's or card playin' kind of gal...especially when it's winter and there isn't any snow to play in outside. Seems like Spring will come sooner than later this year!

Much love to you!

This post is linked up to Weekend Wellness at Diet, Dessert and Dogs!

Chocolate 'Peanut Butter' Chia Mousse

2012-01-28T08:12:00.003-05:00

I'll share another way I use and eat up that amazing chia seed. This time it is more of a dessert. Or a snack or whatever you want to make up of. It is a simple 5 ingredient treat- nothing too crazy- Just a few simple ingredients to whip up and enjoy! There is nothing real inventive with this recipe. Just pairing together a few great flavors to enjoy together. Who doesn't like a little peanut butter (or sunbutter) and cocoa? Some call it the perfect couple. Addicting. Satisfying. And divine.

Chocolate Chia Mousse Recipe
1 1/2 cup of So Delicious coconut milk beverage (or other non-dairy milk beverage)
1/3 cup of chia seed gel*
1/4-1/3 cup of natural sunflower seed butter (or natural peanut butter)
12-15 drops of vanilla stevia (NuNaturals)
2 TB of raw cacao powder (or baking cocoa works too)

*chia-gel 'recipe'

1. Grind 1 cup of chia seeds in a magic bullet, Vitamix, or smaller food processor (using a blade you would normally use to grind other seeds or whole grains).

2. Pour the chia seed meal into a quart-sized mason jar that you have a secure top for.

3. Fill the rest of the quart jar with pure water (about 2 cups).

4. Shake up the jar and let sit in the fridge ready for use.

In a high powered blender, blend all of the ingredients and then pour into 1 large or 2 smaller glasses to serve up. Super simple and super healthy and delicious. Maybe even better for you than a sugar filled yogurt pick-me-up. This is packed full of greatness to keep you mind and body moving.

toppings:
fresh or frozen berries
shredded coconut
mini chocolate chips

This recipe picture is a little bit more 'grainy' than when I have made it again and again. If you whip up all of the ingredients in a high powered blender then you will have more of a creamy and whipped up mousse-like texture. Or, just whip it by hand with a whisk if you like it a little more crunchy. A little bit more domesticated and rustic. This is power food. Lots of protein, energy, and yes, it could be called dessert :)

Much love and light to you today! I hope you have a relaxing weekend ahead of you...

Creamy Chia Berry Milkshake

2012-01-25T20:31:00.004-05:00

I'm not gunna lie, I have been so into chia seeds lately. Major big crush. Can't stop blushing and might get a little flustered if one were to ask the status of our relationship. Yes, I know in the health-junky-blog-world, these little seeds are not new to anyone. In fact, people have been talking about these itty bitty seed's greatness for a while now, but I have just seriously gotten into them this past year and have declared 2012 the year of the chia seed.

They are so pretty too. I have been grinding them and making a 'chia seed meal' that I mix with water and then let sit in the fridge to make a chia gel to have on hand to add to smoothies, oatmeal, baked goods, and more. The gel seems to work so well in smoothies- making them extra creamy and like a "triple-thick" milkshake if you ask me. I know I could just add the seeds whole and still get all the great health benefits form them, but I have found that I really like how the texture turns out when I make the chia-gel and add it in that form instead. So thick, creamy and almost like ice cream or pudding if you ask me.

Some reasons to LOVE chia seeds
(more than growing a chia a pet, of course!)
-Chia seeds are an amazing source of Omega-3 fats. Great for your brain, organs and heart. Chia is a great way to ingest and digest these amazing fats. If you are sick of swallowing a pill or oil to get your Omega's- then try some chia seeds instead.

-Chia seeds have a much higher amounts of antioxidants compared to the flaxseed. Chia and flax seeds are many times said to be interchangeable in recipes (which is mostly true for texture) but chia seems to beat out flax in some pretty amazing health benefits.

-Chia seeds have 5 grams of protein per serving size (1 ounce or 3 Tablespoons) and 12 grams of dietary fiber-whoa- starting your day with a serving of this powerful seed will keep you going strong without question.

-Chia seeds do not need to be refrigerated and can last a lot longer than other seeds, so there is little worry about them becoming rancid over time. Extra bonus for stock-up purposes.

-Chia seed gel is an amazing egg-substitute. Great for vegan baking with an added punch of goodness too. I have been enjoying adding it to almost any baking recipe- just because ;)

-Chia seeds contain phosphorus, magnesium, manganese, copper, iron, niacin and zinc. Perfect for keeping your immunities high along with strengthening your cells and organs.

*chia-gel 'recipe'
1. Grind 1 cup of chia seeds in a magic bullet, Vitamix, or smaller food processor (using a blade you would normally use to grind other seeds or whole grains).
2. Pour the chia seed meal into a quart-sized mason jar that you have a secure top for.
3. Fill the rest of the quart jar with pure water (about 2 cups).
4. Shake up the jar and let sit in the fridge ready for use.

My wake-up milkshake as of late using 'chia-gel' for extra creamy goodness:
the 4-ingredient milkshake recipe
1 cup of frozen berries
1 cup of hemp or coconut milk, or other favorite non-dairy milk
1/2 cup of chia-gel*
10-12 drops of alcohol-free liquid stevia (I use NuNatural's)

I blend all of the above ingredients in my magic bullet and you have to shake it or stir it a few times to get things moving- but I like it thick- so I am willing to make it work. I blend for a minute or so and viola my morning milkshake is ready to consume. Because I like to use hemp milk there is another dose of Omega's and the protein is around 10 grams, fiber around 16 grams and calories around 320. Not bad. And, it is fulfilling and energizing for 4-5 hours for sure- another bonus.

Yes, you could add some more hemp seeds for more protein and goodness and you could add some greens and more fruit if you wanted, but I personally have found myself addicted to this simple combo. Plus, you do not have to add a banana to get a thick and creamy or sweet mix. The stevia can be omitted of course, but I love how it just sweetens the tart berries perfectly. I can down this milkshake in minutes. So good. I'll save my greens for lunch :)

Delicious creamy chia berry goodness gone in seconds. Try the gel in your next shake and I bet you will notice the difference. Or don't :) but you might want to consider adding some chia to your life this year in some way. I have been buying my chia seeds from Costco for a very fair price (32 ounces for $6.79). Or I have bought chia seeds in larger quantities from Vitacost as well. If you are interested in getting an extra 10 dollars off your next purchase of chia seeds check out this link and order them through Vitacost with the $10 discount (disclaimer: You have to be a BRAND NEW customer to receive the 10 dollar free coupon).

I hope you find something new in the kitchen to love this new year. One that is full of health and goodness. Cheers to a year of health, hope and healing!

Much love to you!
Stephanie

Country-Style Maple Cornbread

2012-01-24T09:51:00.002-05:00

This is the cornbread recipe I promised in my last post. I have made it many times over the last year and just realized that I haven't posted the recipe. Silly me. So here is my recipe and I will share at the end what are some of the variations I have done with the recipe over time. Adding different toppings or baking it as bread, cake or muffins. It is very flexible and delicious. Perfect to pair with most any meal, and is especially nice with chili, soups and salads. I mentioned in my last recipe that this is the cornbread I would pair with a hearty chili, but I should also say that this cornbread inspires me to make chili most of the time. You gotta have a good soup or stew to indulge in with these babies.

I make this cornbread without eggs so that it is vegan and friendly to my toddler. I also have made this recipe only sweetened with stevia and also a sucanat version. I always use organic cornmeal and flour because I want to avoid genetically modified corn. Organic corn is never genetically modified and there are less/no toxic chemicals used in the growing and processing. That is why it is important to me to buy organic, especially corn. I also add fresh or frozen organic sweet corn kernels to add to the flavor and crunch. I personally love a hearty and moist cornbread with lots of texture and depth. This is it and I hope you try it out and enjoy!

Country-Style Maple Cornbread Recipe (gluten-free, vegan)
2 cups of organic cornmeal
2/3 cup of organic corn flour
2/3 cup of organic millet flour
2/3 cup of tapioca flour (arrowroot works here too)
2 TB of chia seed meal or flax seed meal
5 ts. of baking powder
1 ts. of sea salt
1/3 cup of sucanant (or sub 1/8 ts. of ground stevia powder or 10 drops of liquid stevia)

'buttermilk mixture'
2 cups of non-dairy milk (So Delicious coconut milk beverage works the best!)
2 TB of apple cider vinegar

1/2 cup of grapeseed oil, or light olive oil
1/4 cup of maple syrup (can be omitted, but adds a lot of great flavor!)
1/3 cup of unsweetened applesauce (I use homemade)

1- 1/12 cups of thawed frozen or fresh sweet corn kernels

Mix the flours and dry ingredients together first, then after you let the milk and apple cider vinegar mixture sit in a seperate bowl for 5-10 minutes you can add that 'buttermilk-like' mixture to the dry ingredients. Then add the oil, applesauce and maple syrup. Stir well and you will notice the rising of the the batter because of the vinegar and baking powder. This is a good sign. Then lastly you can add the fresh corn. Add 1 cup. And if you look at it and want more, that is up to you, or save some corn to decorate the top of the bread or muffins with. Mix well and then pour into a well greased 9x13 pyrex pan. If you want to make muffins this recipe will make 12 large muffins. I suggest using muffin tins to avoid sticking to the pan.

Bake in a preheated 350 degree oven. For the 9x13 pan you want to bake 45-50 minutes until golden brown and not gooey in the middle. The muffins would bake for between 22-25 minutes until they are golden brown as well.

Some Notes:
-You can sub the millet and tapioca flour for a gf flour mix you may use more regularly. So that would be 1 1/3 cup of flour mix instead of millet and tapioca.

-You can omit the sucanat (or stevia) all together. I like to add a touch of sweetness, but is perfectly fine just being sweetened with the 1/4 cup of maple syrup too. It doesn't change the batter to omit it.

-I have made these as 'sweet' corn muffins and have omitted the fresh corn and had added blueberries instead. It is a nice touch and extra sweet with fruit too. Super yummy (picture shown below).

-If you do not like fresh corn kernels, you can certainly omit them from this recipe as well. I call this recipe "country-style" because of the fresh corn kernels, but you can definitely omit if you want!

- If you do not have apple cider vinegar on hand, lemon juice works as a perfect sub in the buttermilk mixture.

Here is a picture of when I recently made this recipe to bring to a family gathering where chili was the main course. The cornbread was moist and perfect and I was able to cut 20 pieces in a 9x13 pan. So it goes a long way.

Here is a picture of when I made this recipe with the added stevia and topped with blueberries. Making a sweet corn muffin. It reminded me of a southern style cornbread because I think southern cornbread is always really sweet :) Blueberries are also a perfect touch to any cornbread recipe.

After posting this recipe and looking at the pictures again, I am wanting to make another batch today. Like I need another reason(excuse) to bake. It is such an easy gluten-free recipe. And, it always seems to turn out for me, so a pretty basic and simple recipe for any gluten-free friend.

My hope for you today is to stay warm and full of hope for healing.

Much love!

Stephanie

Hearty Rainbow Vegetable Chili (vegan)

2012-01-21T20:12:00.004-05:00

It has been cold and wintry the past few days and there is no better way to warm-up the chill but with a big pot of vegetable chili. Lots of veggies and lots of beans to comfort the cold and weary soul. Warming on so many levels. Then you add the spices and some warm vegan cornbread and you are set to hibernate for a quick meal after playing out in the snow. Or at least set to hibernate for a few days!

Just look at all those colorful veggies- That's why I called this "rainbow-vegetable" chili. It was one of those days when I was cleaning out the fridge in the middle of the latest snow storm I decided that the colorful arrangement of purple cabbage, yellow sweet potatoes, orange carrots and green kale was such a pretty color combo that they had to be put to good use in a big pot of something warm. Why not chili? And why not fill up on a colorful rainbow of veggies in one meal? You won't be missing meat in this dish, the veggie combo and the shredded cooked cabbage (great ground meat sub) really make a perfect vegan meal. It is so simple and makes a huge pot of goodness to warm up for days or share with friends.

Plus, I have been inspired as of late to try and eat more vegetables in the winter months. I sometimes feel guilty for eating frozen, out of state, or canned veggies in the winter, and seem to sadly eat less for that reason. Which in return slows down your digestion and may even cause more digestive build-up in the end. Yeah yeah, it's winter so it is time to be eating and digesting more slowly. And, spring is a time to detox and summer is a time to be rejuvenated with lots of vitamin D and fresh foods. But still, you have to keep trying to fill your plate with as many colors and vegetables as you can, all year long...so a bowl of this amazingly filled vegetable chili will be good for you on so many levels this time of year.

I made a double batch of this chili so that I could have leftovers, freeze some and share with friends. So I will share the more 'normal' sized recipe and you can decide if you want to make a ginormous batch or not :0 It's completely up to you. I always say that I rather do the cooking once and have something nutritious to warm up on the stove for lunches and dinners. I guess it's convenience in the 'real food world'.

Hearty Rainbow Vegetable Chili Recipe (vegan)
1-2 TB of sauteing oil (grapeseed, olive, ghee)
1 large yellow or red onion, finely chopped
1 heaping cup of chopped celery
1 large bell pepper chopped
4-5 finely minced garlic cloves
1 cup of chopped carrots
1-2 cups of finely chopped purple cabbage
1 cup of chopped sweet potato
4-5 cups of vegetable broth
4 cups of blended (pureed) stewed or canned tomatoes
1 15 ounce can or 1 1/2 cups of cooked black beans
1 15 ounce can or 1 1/2 cups of cooked pinto beans
1 15 ounce can or 1 1/2 cups of cooked kidney beans
1 heaping cup of finely chopped fresh kale
1/2 cup of finely chopped fresh cilantro
1 TB of chili powder
1 TB of ground cumin
1 ts. of ground paprika
dash or 1/4 ts. of ground ginger and cinnamon
cracked pepper and sea salt to your taste

In a large 8 quart pot, on medium heat, saute the chopped onion and garlic in the oil for a few minutes until soft. Then add in the cabbage, carrots and sweet potato to cook and saute for a few minutes as well. Then add the tomatoes, broth and beans and bring to a strong boil. Then reduce heat and add in the kale and cilantro and spices. Then cook until chili is reduced and cooked. Time to cook varies from 45 minutes to an hour. You can also add all but the fresh greens to a slow cooker plus 1 cup of water and cook on medium to low heat for 7-8 hours (or medium heat for 4-6).

Serve chili with fresh herbs, avocado, scallions, tortilla chips, over a bed of brown rice or quinoa. Or over some polenta or fresh corn bread. Perfect for a winter day. Perfect for hibernating. This recipe will serve 6-8 people.

I hope to share my vegan cornbread recipe in the next post to follow up with a perfect pair for this one pot dish. It is budget friendly and full of vitamins, fiber and hearty goodness. It is meals like this that helps me save on my GF grocery budget and still feel completely nourished and fulfilled.

I hope you have a warm weekend with lots of relaxing time to read, catch up on sleep or play in the powdery white stuff outside.

Much love as always- Stephanie

Date and Raisin Oat Biscuits (gluten-free, vegan)

2012-01-18T09:20:00.000-05:00

Can you believe it? Winter finally showed up here in West Michigan. We have had blustery cold and snowy weather over the last few days and if you ask me, it's kinda nice. Last week at this time I was thinking at 50 degrees and sunshine, we may just have skipped winter and went straight to spring. Which wouldn't be all bad, but yet, I do like following the seasons for all they have to offer. I like the cycles. The seasons teach me so much about myself. About how there is a time for everything, and that seasons do in fact pass by. Also learning the tension of living in the present, without aching for the past or future, is a good practice to grow in.

And lately I have been enjoying some new patterns in this season: eating more chia seeds, no-sugar and only stevia, and reading historical fiction. It must be January, right?

January is a good month to find projects inside the house. Or find a good book to pass the time. Or have you heard that it is "oatmeal-month"? I guess oatmeal is a good hibernating food.

And, baking is a good 'hibernating' pass time. At least I think so :) These biscuits are filled with oats and have zero sugar. Yep, that's right- zero sugar. Only filled with sweet dates and raisins and a splash of stevia.

I have made these biscuits twice in the last week. They have been a perfect snack for my growing toddler. He loves dried fruit, and the oats and chia in this recipe only fill him with whole grains, healthy fats and protein. These biscuits also stick together better than any others I have made before, so great for a small person to hold onto.

Plus, do you remember telling you about the amazing pear butter I have laying around? The pear butter is a perfect dose of sweet and spice, and wonderful for toast, and yes oat biscuits. So not only does my son love these quick snacking biscuits, but my husband and I also love to slather a dose of pear butter on top and enjoy it for all it offers. Delicious!

Date and Raisin Oat Biscuit Recipe (vegan)
1 1/4 cup of gluten-free oat flour
(I grind my own flour from Bob's Red Mill certified gluten-free rolled oats)
2/3 cup of gluten-free rolled oats (I used Bob Red Mill's)
2/3 cup of organic millet flour
2/3 cup of tapioca flour
2 TB of chia seed meal
1 TB of aluminum free baking powder
3/4 cup of finely chopped dates
1/3 cup of organic raisins

'buttermilk mixture'
1 cup of So Delicious coconut milk beverage (or other non-dairy milk)
juice of one large lemon- about 1/4 cup juice (or sub 2 TB of apple cider vinegar if you do not have a lemon)

1/3 cup of room temperature organic coconut oil
10-12 drops of NuNatural's pure vanilla stevia liquid

Mix all of the dry ingredients together first, and also add the dried fruit and mix well in the flour mixture. Then after letting the milk and lemon sit for 5-10 minutes, pour the milk mixture, oil and stevia into the dry mix and mix well all together. Make sure that after mixing well there is no flour pockets or coconut oil pockets. The batter will look almost like a thick cookie dough and if it is a bit sticky, then you need to let it sit for a few minutes for the oats to absorb the moisture.

Then roll out a ball of dough, almost like a very large cookie being rolled out. This recipe will make about 12 biscuits (1/3 cup sized or palm sized). Make sure that you roll the dough out and these drop biscuits are spread evenly on a baking sheet. 12 biscuits on the sheet and just press down the balls of dough just slightly. Then bake in a preheated 350 degree oven for 18-20 minutes. Until the bottoms are golden brown. Then let sit for 5-10 minutes to cool, and viola, you have yummy, sugar-free biscuits to enjoy and devour!

Some Notes:
-If you want to make these biscuits into something more sweet by themselves and say make more of a 'scone' then I would suggest adding 1/3 cup of sucanat or your favorite sweetener. Just a suggestion if you are looking for more of a sweet treat.

- You can sub out the millet and tapioca flour for most all-purpose GF flour mix and it should turn out just fine.

- I think the coconut milk beverage makes a big difference in this recipe. I have made it with other milks and like it best with the coconut.

-You could add different fruit and flavors, but the dates add a lot of sweetness and texture, so I suggest sticking with those with the no-sugar version.

I hope you find space today to breath and enjoy this season. A season of rest and more quiet time.

Much love and light to you today!

Stephanie

Gluten-Free Grocery Shopping + FREE $10 dollar grocery coupon

2012-01-16T10:23:00.012-05:00

If you are like me, then you may look for new ways to save money on your 'gluten-free' grocery bill. I know my food budget went crazy when I first started eating gluten-free 5 years ago. And over the last 5 years I have found new ways to make it manageable, predictable and yes pretty 'normal'. Even this past month my husband and I sat down to talk again about how much money we spend on food on a monthly basis and how we could do better. We want to be good stewards of what we have been given and not allow our 'gluten-free-needs' to fuel over-spending at the grocery store. And most importantly weighing in on how we strive to eat the best, real food with a meager income and in a sustainable way.

I am a penny-pincher. I use coupons when I can and always try to find the greatest deal. I sometimes even drive too far to save a few bucks, which usually probably defeats the purpose with the cost of gas these days. But getting the deal gives me a sense of fulfillment and satisfaction. Every dollar adds up and if you can save here and there you will be surprised how much you can save over time. Also, this means you have to make hard decisions on what foods are most cost effective and nourishing. So less packaged foods and more from-scratch meals. So it may seem like you are trading more money and convenience for less time, but it is mostly a shift in thinking and perspective.

Really though, I think we all could try to find new ways to make our gluten-free grocery shopping more efficient, time effective and cost worthy. It takes work. And I will be the first to say that grocery shopping has become more of a chore and stressor over the years. I sometimes come home from the store on my grocery-shopping day and just feel so discouraged. It's something about spending money and watching so much of the food budget disappear so quickly in one trip to the store. It can be disheartening. Especially when you are trying to make the best and healthy choices for you and your family. I know how this goes.

It is hard work, and we do make many sacrifices. We don't eat out very often and we eat very simple meals throughout the weeks, saving a special meal or 'feasting' meal for the weekends. I have picked up lots of tips and advice over the years and now I am going to share with you what I do and hope to share the love a little bit more. I feel like the more we learn how to eat real and nourishing foods within a budget, you will see more healing and change in the long run.

I will share where I buy my food and a general idea of my spending allowance. I hope that you will read, learn and share in the comments other tips or ideas to keep the conversation going.

I shop mostly at 3 stores locally and one store online. Here is a breakdown where I shop and what I buy.

Local Farmer's Market:
In the spring, summer and autumn I shop for most all of my produce at my local farmer's market. I like to buy the freshest veggies I can find (if they are not growing in my backyard), and also support my local farmers. And, the real plus is that the prices you cannot beat. Seriously, I walk away from the market with usually 2 full bags of produce for under 20 bucks.You can find almost all organic and fresh produce to be cheaper than it is in the regular stores and because it is also so fresh- you get more nutrients and vitamins for the money you spend. win win. But in the winter months, I eat produce I have either canned or froze and fill in the blanks with the fresh/organic frozen produce at usually Costco or my local health store grocer. Also- If I am going to buy meat of some kind, I will buy it from a local farmer at the market. I can buy beef, chicken, lamb, turkey, and pork all at the market that are humanely raised eating green pastures and considered either organic or natural. If and when I buy some meat I usually will find what I want here. And because we only eat meat a few times a month, it is not a huge spender in the overall budget.

Costco:
I've been a member for almost 2 years and highly recommend it for bulk-organic items. I listed the prices for some of the bulk items to get an idea of price/amount.
Lundberg Organic Brown Rice (10lbs for $12.99)
Nature's First Organic Quinoa (4lbs for $9.49)
Nature's First Organic Chia Seeds (2lbs for $6.79)
Marantha Almond Butter (32 ounces for $5.79)
Dried Cranberries, Cherries and others
Nuts
Dried Organic Figs
Olive Oil
Grapeseed Oil
Organic Spinach
Organic Carrots
Organic Frozen Green Beans
Organic Frozen Broccoli
Frozen Berries, Blueberries
Organic Whole Chickens
Salsa
Hummus
Organic Corn Chips
Organic GF Seed Crackers (Mary's Gone Crackers)

local grocery store (Meijer):
I buy mostly items to fill in the blanks of what I can't buy at the Farmer's Market, Costco or online. So random things like canned organic tomatoes. My list to this all-purpose store is usually random and what I can find on special deals or with coupons like organic teas, organic juices, and sometimes organic produce. I know what the store has to offer so it is usually my last stop store to fill in the needs of what I need for a certain week of meals or last minute, easy pick-up items.

local health food grocery (Harvest Health):
Bulk spices
Bulk teas
Bulk herbs
Bulk raw seeds and nuts
Sami's Millet and Flax Bread
Organic Produce and from Local Farmer's: Kale, lettuce, bananas, ect.
Organic Local Meat
Organic vegan and dairy-free milks, cheezes, ect
Local Farm Fresh Organic Eggs
Local honey or maple syrup
Some dried fruits
Bulk gluten-free flours
Bulk legumes
Bulk sucanat, coconut sugar and sweeteners

Vitacost Online:
Organic Coconut Oil
Other baking/cooking organic oils
Essential Oils
Living Harvest Hemp Milk
Organic Hemp Seeds
Chia Seeds
Plant Protein Powders
Brown Rice Protein
Organic Teas
Tinyada Brown Rice Pasta
Gluten-free flours
Gluten-free sucanat
Bob Red Mill's Gluten-Free Oats, flours and mixes
Cough/Cold Natural Remedies

Ok, so there are my lists. I am sure I will remember more items later and will add to it as I do. But here is a start.

Budget:
We try and spend 'an average' of 100 dollars per week on groceries. We have a family of 3 and we try and eat as simply and creatively as possible. There is sometimes a special occasion or function that we have budgeted to spend a little bit extra... But the goal to strive for is 100 dollars per week.

Shopping Trips:
I go to Costco usually twice a month (on pay day's) and buy what I need those weeks. I don't really buy a lot from Costco compared to the average member, but what I do buy is cost effective, has long shelf life, and are really great company/products. I love their quinoa, chia and rice. All great prices. Then I will usually make one more stop on my shopping day to either my local grocer or local health food store. Those stores help me fill in the blanks with items I cannot find on Vitacost or Costco. Plus those stores will help me buy the freshest essentials I buy every week (eggs, milk, bread).

I buy from Vitacost once a month and spend around 50 dollars so that I can get free shipping. I buy all of the items that I know I can get 2-3 dollars cheaper than at any local store. Like gluten-free pastas, flours, and seeds. I have found that Vitacost is selling the same brand items at other health stores just MUCH cheaper and if I spend the 50 dollars of my food budget there once a month I will save more money and time each month. I also like to have a little stock of items from Vitacost on my shelf in my basement pantry. It's nice to not have to worry about picking up gluten-free pasta last minute because I already have a nice stock-pile of them in the basement as a last minute dinner.

Some money saving tips:
During the week we eat very simply with lots of vegetarian, eggs, rice, beans, soups, stews and pasta dishes. Then on the weekends I will make once really nice meal with leftovers that usually consists of a local or organic meat plus a dessert treat of some sort. This allows us to eat meager meals during the busy weeks and then have time to have a feast and rest during the weekend. We could not afford to feast every night of the week, and so what is why we eat simply so that we can afford a nice meal and treat on the weekends.

We drink water and tea. No special beverages and coffee on a daily basis. This saves a bundle and allows us to have special beverages only for special occasions.

And, here is the good news for you...
I can refer as many people as I want to buy at Vitacost, which in turn will earn you a 10 dollar coupon for your first visit. That is 10 dollars of FREE groceries. So here is what you need to do to get the coupon:
Go to this link, and get your coupon instantly...
OR if you have issues,
Email me @
stephanielaidlaw@gmail.com. Send me your email address, and first and last name.

Then Vitacost will send you an email with the 10 dollar coupon and a link to their store. It is that simple.

You can browse Vitacost's store @ Vitacost.com. Then you can see what you already are buying that you can buy for much cheaper. So, seriously friends, click the above link and I will hook you up! Plus, if you spend 50 dollars (that you would normally spend at your local health store buying the same products for more) you can get free shipping so no extra cost to ship.

Well, I am sure I will think of something else to say later. But this post is a start. Here are some other favorite links about grocery shopping I have read and found helpful.

The Spunky Coconut Grocery Shopping Guide

The Nourishing Gourmet's Frugal Recipes and Feasting Ideas

Lots of Interesting and helpful advice to save money with real foods... 100days of RealFood

Hope you have a great week! And email me for the $10 coupon and leave comments to add to the conversation...I would love to hear from you!

Much love,
Stephanie

Fruit and Seed Trailmix Cookies (vegan)

2012-01-12T09:53:00.003-05:00

This simple recipe was based off a cookie recipe I saw put together in a magazine add. The original recipe contained eggs, sugar and nuts, so I went to work to make some alterations for my own dietary purposes. Plus, I think I am addicted to converting recipes to healthier alternatives. I think this is me admitting my problem...or at least proclaiming my addiction. They say this is the first step, right?

If you're like me, you may have been doing this alternative baking thing for a while as well. You start to look at conventional recipes and only see all that you can do with it. Changing flours, sweeteners and adding in some more nourishing ingredients, just because you can. I've always had a problem with following the rules. I can never really do as I am told. Call me defiant, or it may just be the addicting high I get in creating something of my own. Like a hit of adrenaline. The edge of adventure and trying something new. Or maybe I am just a bit crazy in the kitchen- so it may just be my problem after all.

I have a hunch though that if you like this blog and my recipes you may just be kinda crazy in the kitchen as well. You like healthier recipes, ideas and being creative in the kitchen. You stop by here because it beckons you to take the next step. To try something new. To be adventurous. It's addicting...

So, here is another one of my crazy no-sugar, no-nuts, no-gluten and dairy recipes with lots of healthy ingredients like seeds, fruit and oats. Lots of vitamins, healthy fats and whole grains. It is the perfect snack, treat, dessert or yes, even breakfast.

Fruit and Seed Trailmix Cookie Recipe (vegan)
1 cup of sunflower seed butter (natural-kind with oils works best in my opinion) (I used Once Again's)
1 cup of certified gluten-free rolled oats (I used Bob Red Mill's)
1/2 cup of finely chopped dates
1/2 cup of dried cranberries
1/2 cup of raw sunflower seeds
1 TB of flax seed meal
2 TB of chia seed meal
1/2 ts. of each-baking powder, baking soda and sea salt
10-15 drops of liquid pure vanilla stevia (I used NuNatural's)
1/3-1/2 cup of hemp milk (or other non-dairy milk)
optional: 1/2 cup of allergen-free chocolate chips (If you want to avoid the sweeteners in the chocolate, then I suggest leaving the chips out, and add raisins or pumpkin seeds instead).

Mix the butter, dry ingredients, fruit and seeds together first, then add the milk and stevia. Start with adding 1/3 cup of milk, if the batter seems a little crumbly, then add another 1/8 cup of milk to help make it stick together better. Mix well with a spoon or rubber spatula and then lastly add the chocolate chips if you decide. Mix well and let sit for a minute for the oats and seeds to soak up lingering moisture. The batter will be just a bit sticky, so don't worry if it is. Then use a spoon or your hands to roll cookie balls and place them on the parchment papered cookie sheet. Bake in a preheated 350 degree oven for 15 minutes. This recipe will make about 2 dozen small cookies and about 18 larger cookies.

I hope you find some space today to create. Whether it be something in the kitchen, your workshop or your life, creating something new for yourself can be really satisfying and healing. When you can give yourself more hope for the future with what you can create it can cause a ripple affect for your health. The ability to hope and have promise for tomorrow will allow your body, mind and soul to rest and find meaning and purpose.

Much life and love to you today!

xo
Stephanie

Creamy Buttercup Squash Risotto

2012-01-09T20:54:00.006-05:00

Time for some comfort food. It has been a pretty warm and sunny winter here, and with less than an inch of snow thus far you would think I wouldn't need much hibernating comfort food to get by. Well, I don't think I am suffering from seasonal depression, but some days you just need a little extra warmth from your kitchen and food. I love a warm gooey risotto with lots of flavor and the extra bonus is that this risotto doesn't need any cheese or cream to make it scrumptious. The creamy squash and coconut milk make it absolutely divine.

Also, if you haven't tried buttercup squash yet, you must try it soon. It is so creamy and sweeter than you think. The butternut squash would be the best substitute if you cannot get your hands on some buttercup, and I think I would try a pumpkin squash next. I still have pounds and pounds of squash in the freezer that I decided to bake, puree and freeze for the winter months. Yes, you could just let your winter squash sit in a cold dark room over the winter months. But, out of convenience I decided to get a head start and just have to defrost the squash to use. So not only is this meal comfort for a weary soul, but it is also a great meal for budget-friendly and convenience purposes. But I didn't tell you that. You won't be thinking about that after your first bite. You will be thinking about a divine second and third bite.

This risotto recipe is also extremely simple to make with just a few ingredients. Then pair this with a side spinach salad or brussels sprouts and you have yourself a nutritious and delicious meal. I also used a whole grain rice instead of a white or enriched version. So this risotto is packed full of whole grain goodness, fiber, lots of vitamins from the squash, and not to mention some healthy fats from the creamy coconut milk. It is satisfying and filling and will not have you looking for more a few hours later. That is a good test to see if your body is getting the nutrients it needs. If you feel hungry a lot and even after a large meal a few hours later then your food may be lacking nutrients and your body may be still "hungry" for more. More nutrients, vitamins and fiber.

So, you can't go wrong with a dish like this. Especially in the middle of winter. No need for extra calories or meat here, just a bowl of some sweet creamy goodness to fill you up. Seriously you won't regret this dish. You will thank me later.

Creamy Buttercup Squash Risotto Recipe (vegan)
1 medium to large sweet or yellow onion, finely chopped
1 TB of finely minced fresh garlic
2-3 TB of olive oil
4 cups of buttercup squash puree (butternut or pumpkin squash could be subs here)
1 can of full fat coconut milk (or use half of the can if you want to lower the calories)
6-7 cups of vegetable broth or homemade stock
2 ts. of wheat-free tamari sauce
cracked black pepper and sea salt to taste (start with 1/2 ts. of each)
2 cups of sweet short-grain brown rice ( I used Lundberg's)
3-4 TB of fresh thyme leaves
2-3 ts. of dried Italian herb blend (or use fresh herbs: oregano, basil, sage, margoram)

In a large pot (8 quart), saute the chopped onion and minced garlic in olive oil. Then when soft add the squash puree, coconut milk, broth, and tamari. It will look like you are making a soup and then you will add the rice and herbs. The amount of herbs you use may vary on your own liking. I like it full of herbs so I go a little bit overboard. Then stir and cover until it comes to a boil. Then turn down the heat and stir every few minutes until the rice is completely cooked and the liquids have been soaked up by the rice. This will take about 45-50 minutes completely. You do not need to constantly stir, but you do need to keep the heat lower and a close eye on it to make sure it doesn't cook too quickly or burn. Then when the rice is cooked through, turn off the heat and let the risotto sit and cool for 10-15 minutes. This remaining time with really thicken it up. Then stir well and serve warm with a sprinkle of fresh herbs, pine nuts. If you like dairy, then a sprinkle of some Parmesan cheese would be fabulous as well.

This recipe serves 6-8 people.

Now, serve and enjoy. This dish is so simple and yet so decadent. It almost seems like it should be dessert, which is a good thing if you are trying to avoid desserts, sugar or sweet treats. A sweet and savory combo really hits the spot.

Hope you have a warm and cozy Monday.

Much love to you!

Hearty Oat Orange Drop Biscuits + Homemade Spicy Pear Butter (gluten-free, vegan)

2012-01-06T19:59:00.006-05:00

I made some amazing pear butter last week. I was inspired by a friend's Christmas gift of some delicious apple butter and was reminded of my 3 gallons of frozen pears in the freezer. I froze them in a frenzy last fall when I bought over a bushel of barlett pears from a local CSA. They are so fabulous fresh, but the greatness of the fresh pear just doesn't last very long. So into the freezer the pears went. Not really knowing what would come of them. Thought I could or would do something wonderful with them some day.

And that day has come. Well last week it came, and now I know what I will be doing with pears for many years to come. So yeah, the reason I made these cute biscuits was pretty much just to justify how much I wanted to eat the wonderful pear butter. Call me an emotional eater. I know. It's true.

You see, I do have some reasoning behind wanting to make some pear butter though. This January I am trying to clean up from a crazy month of December and eat no sugars or sweet treats at all. I am dedicated to only using stevia as a sweetener, and an occasional spoonful of honey or maple syrup for tea. But to not make cookies or cakes or whatever calls for sugar or cane whatever... this is hard for me because I love to bake. But cleansing is also a great thing to do for yourself every now and then. And, I am dedicated to intentionally add more greens (and no more holiday desserts) to my life over the next couple weeks and months.

I still found my way back to baking though. This time it is with the use of some hearty oats to make a healthy biscuit to pair with tea, breakfast or even some vegetable soup for dinner. I was impressed at how well these oat biscuits stuck together and created a not-so-crumbly gluten-free treat. The gluten-free oats and chia seed really do their job when it comes to gluten-free baking.

Also, oranges and oats are a great combo this time of year. Together they somewhat stand as survival foods for the middle of winter. You need oats for the fiber, hearty whole grain goodness and yes, they have been proven to make you "feel" happier. So, when the winter blues have you in a tizzy, maybe try some oats. And oranges, well let's just say that maybe they are not grown in season here in Michigan, but I know many of us Michigander's are quite thankful for a "fresh and in-season" orange from the southern states this time of year. Then, when you add in the pear-goodness of the sweet and spicy butter- you will be comforted enough to know that spring will come again.

Hearty Oat Orange Drop Biscuit Recipe (vegan)
1 2/3 cup of gluten-free oat flour (or grind certified gluten-free rolled oats in a magic bullet or high powered blender to make your own oat flour- which is what I do)
2/3 cup of certified gluten-free rolled oats
2/3 cup of organic millet flour
1/3 cup of tapioca flour
1 TB of chia seed meal
1 TB of baking powder
1 ts. of sea salt
2-3 TB of pure maple syrup or use 10-15 drops of liquid stevia
4 TB of room temperature organic coconut oil (I used Nutiva)
4 TB of cold vegan butter (I used Earth Balance- soy free)
'butter-milk mixture'
1 1/3 cup of coconut milk beverage (I used So Delicious)
juice from one lemon- about 1/4 cup of juice (or orange could work here too for more flavor)

1 organic washed orange to zest 2 ts. for batter, and 2-3 ts. for topping the biscuits

First, mix together your milk and lemon in a glass bowl to sit and culture for at least 10 minutes. Then in a different large mixing bowl mix together your dry ingredients and then cut in the oil and butter like you would a pie crust recipe. Lastly, add the milk mixture and stir well. It will be a bit foamy and wet when you first mix it all together. So let the batter sit for 10-15 minutes for the oats to soak up the moisture. Then these biscuits are a "drop" biscuit recipe- so you will use a 1/4 cup measuring cup to pour out and drop the batter on a parchment papered baking sheet. Then top the biscuits with a sprinkle of orange zest. This recipe will make 1 dozen large biscuits, or 18 smaller biscuits. Bake in a 350 degree oven for 18-20 minutes. Until golden brown and stiff. Pull from oven and let cool for a few minutes before moving and serving.

Spicy Pear Butter Recipe
2 gallons (8 quarts) of frozen pears (with or without peal)
Pears don't have to be exactly measured- You can use whatever you can get your hands on. Also, if you don't have frozen pears, fresh pears will work too. I do not think canned pears will work because of the excess moisture, but maybe some one out there can prove me different.

In a large 8-10 quart pot, dump your semi-defrosted frozen pears and basically you let them simmer down into a boil and you let them simmer on the stove for 6-10 hours until the pears have turned into a very thick sauce. You can add your spices after a few hours of cooking down and taste test to see if you want to add a touch more. Start smaller so that you don't over do it though.

start with these spices, and then add a pinch more if you want more spice:
1/2 ts. of allspice
1/2 ts. of ground nutmeg
1/2 ts. of ground cinnamon
1/2 ts. of cloves

Then, after the pears are cooked down, Let cool for 6-8 hours and then pour into a blender to whip into a nice thick and smooth butter. The butter should really look like a creamy butter...:)

Then if you want to preserve your butter you can follow traditional preserving methods and can it for a later date. I like canning the butter in pint-sized jars so that they are easy to get the butter out with a small knife or spoon. Perfect.

The 2 gallons of pears roughly made about 4 pints of butter. Just to get an idea of how much water is reduced.

Serve your biscuits warm with some pear butter (or your favorite fruit preserve) and tea. A perfect snack for a wintry day, or heck, any day really. The biscuits are simple to make. And the butter, well it just takes a while, but probably the simplest recipe I know. Delish and together serve as a great reminder that spring will come again and there will be green grass and a growing garden. In the meantime, biscuits and pear butter will help us hibernate, stay cozy and hopeful for 2012.

I hope you are enjoying a new start this year. We actually have only gotten an inch or two of measurable snow where I live in Michigan (we usually have feet of snow by now). And, it was 50 degrees today! I had the windows open and was spring cleaning like it was April. They are promising more harsh winter conditions soon, so I guess we can't really say it is spring yet. Still, it's fun to dream about seeds, my garden and tulips...

Hope you have a beautiful day.

Much love and light to you!

Protein-Packed Breakfast Oatmeal Pudding

2012-01-04T15:09:00.005-05:00

Yes, the resolutions, goals and self-help articles are everywhere this week. It can be inspiring or intoxicating. But, the bottom line is that we as humans are always on the pursuit to bettering ourselves. At least the majority of us. We can't wait to hear the latest diet craze or some creative organizing tips. And, hearing about others problems, goals and ideas can be really inspiring to our own...problems, goals and ideas.

Sometimes this pursuit seems to leave us feeling like we just can't get to where we want to be. Can't hit the goal weight...or get healthy... or take time for yourself. I can identify with this. I can be really hard on myself for the silliest of things and I am also undeservedly impatient with myself. I should allow a little grace with myself. I should, but I don't always. We all should. You may know what I mean. That is why when new year's goals come around I always try to balance my goals with some wiggle room. And I am reminded that each little baby step in the right direction is something to celebrate.

Baby steps.

With baby steps you are not trying to conquer your goals in one day. You are not trying to become the healthiest person alive in a short season of life. Realizing this life and these changes are a apart of a journey. And the journey means you are given the chance to make little choices here and there to make a bigger difference. You can't take everything that you want to change in your life and not add something in it's place. If you are going to restrict, take away or discipline, you have to 'add-in' as well.

Add in something. Instead of thinking about what you need to take away, think about what you can add-in. Simple.

A little tweek. A little baby step in the right direction.

As I mentioned before in my 2012 hopes, I would like to start the year off with some "Add-In" posts. Adding in a certain food or ingredients here and there to take the baby steps you need to make the change happen. It doesn't happen overnight, but then one day you will look back and realize how far you have come. Like switching from processed foods to whole grains. Or from packaged to homemade. It takes time. So with adding in a quick, simple breakfast like this... you will be making one choice and tweek for your health.

This simple breakfast pudding has 5 main ingredients. And you can create it and sweeten it to your liking. If you are eating mostly all gluten-free packaged cereals or waffles for breakfast, I would encourage you to make this cereal just one day a week and see if eating the whole grains and healthy seeds make a difference for your energy.

Add in some seeds: Hemp, Chia or Flax. Individually or separate, these seeds are packed full of power, protein and contain so much good for your body.

Hemp, Chia and Flax all have amazing amounts of Omega-3's. Good healthy fats that help your brain, organs and body function with vibrance and health. Hemp contains all known 20- amino acids and is an easy digestible plant protein source. Chia contains more calcium than milk and flax is known to help with bone health. All of these seeds have a amazing protein, fiber, and healthy-fat content. Just research them for yourself and you will come up with many many reasons to add these power-house foods to your life. And, what better way to keep you going through a busy morning than lots of food protein, healthy fats and fiber?

Overnight Protein-Packed Breakfast Pudding Recipe

1/2 cup of certified gluten-free rolled oats (I used Bob Red Mill's)
1 heaping TB of chia seed or chia seed meal (I used Nature's Earthly Choice's)
1 heaping TB of flax seed meal (I used bulk whole seeds from health store that I grind at home)
1 heaping TB of shelled whole hemp seeds (I used Nutiva's)
1 cup of non-dairy milk (coconut or hemp are my first choices)

Put all of the above ingredients in a glass bowl. I sometimes choose to mix in the chia seeds as meal (ground up seeds) because it is easier for my son to eat. But you can add the chia seeds either ground or whole and come up with the same pudding-like results. Mix with a spoon and then put in the fridge to sit overnight (or at least 2-3 hours). Then when you wake in the morning you have your oatmeal ready without cooking. You can eat cold, or warm it on the stovetop for a few minutes. Serve with more non-dairy milk and your choice of sweetener. Some good no-sugar sweeteners would be: apple or pear butter, fresh or frozen berries, maple syrup, stevia, honey or more fresh fruit. This pudding is dairy free, but if you eat dairy you could also add a dollup of greek yogurt along with the fruit for more ideas.

It is that simple. Mix the 5 ingredients in a glass bowl before you go to bed and when you wake up you have breakfast ready right away. Also, you can make this ahead of time for the whole week in mason jars. If you have 5-pint sized jars you could pre-mix all of the ingredients and store in the fridge all week for each morning's breakfast.

So there it is. A baby step. Whether you 'add-in' a whole grain (oatmeal) or eat a breakfast of fresh healthy seeds, or whether you grab onto the idea to make this simple breakfast all week for the life-on-the-go. Some more simple and healthy breakfast recipes: Hemp Berry Smoothie, Quinoa-Millet- Kasha Porridge, Raw Breakfast Muesli.

I made a double bowl of pudding for me and my son. We shared this yummy healthy breakfast over some fresh sunlight and a cup of tea. It is such a great way to start the day. Brightens your spirits and feeds your body. The saying of how breakfast is the most important meal of the day should be introduced to this simple pudding. I think they would get along :)

Much love and light to you this week!

A Cup of Tea + 2012 Hopes

2011-12-31T20:46:00.002-05:00

I am always a little giddy about the new year. I love the holidays for a time to indulge, enjoy and over-do-it, but I also love how about the time January rolls around you are so ready to wipe the slate clean and start fresh with new goals, aspirations and hopes. I guess I am not one of those people that will set "my resolutions" in stone, but rather like to think of what I want to try, focus on and discover in the next year.

I like a little wiggle room. I need the wiggle room.

I also like to feel like I am not setting myself up for more than I can handle. Or more likely I will be stressing myself out and feel worse off in the end. So instead I write down some thoughts, goals and dreams for the coming year.

I am also reminded of when I started eating gluten-free 5 years ago in January 2007, and that anniversary to me is a symbol of how each year can be started out with a fresh start. A new life. A fresh start for a healthier you. Writing out your goals and dreams can help you make things happen (similar to a vision board). Yes, you have your struggles throughout the year, but it is nice to have something to shoot for and look back upon. It is also nice to look back on your dreams from the year before and see how far you have come. Or notice some reoccurring thoughts that maybe need more time or space to develop and explore in yourself.

Here are a few of my hopes and dreams for the coming year. 2012 is going to be grand!

Personal:
- No sweeteners for the month of January (only use stevia)
- Intentionally drink more mineral-rich tea (while it is still hot) + sit and breath in the process
- Find and discover a new form of movement (exercise) to enjoy during the winter months
- Try and read one new book each month for relaxation and inspiration (fun, adventure, fiction)

In My Kitchen:
- Simplify more conventional/traditional recipes, using 5-10 real food ingredients
- Experiment with more 'superfoods' and mineral-rich foods in recipes
- Drink lemon water first thing when I wake up and go to bed
- Eat more slowly, chew and savor each bite more, and breath in the process

For The Blog:
- '5-Simple-Ingredient Recipe' Posts
- 'Add-In-Food's' Posts
- Try to make less, yet more meaningful, recipe posts (6-8 posts per month)
- Take the time to possibly update and reorganize blog format

I share these with you because I am looking forward to how these goals and dreams will bleed into this blog. I hope that my recipes will be more meaningful and full of life. I hope to be inspired so that I might bring more hope and inspiration to you. Making each day count. Making each effort of healing worth it.

I will elaborate a little more about the 'blog goals' in the coming posts. I am looking forward to trying new things and also making my life and ideas more simpler. We could all use more simplicity and hope in our lives.

Yet, in the meantime I am just going to enjoy these reflections with a nice cup of hot mineral-rich tea.

Lots of goodness in each cup.

Medicine for the body and soul.

Slowing down...counting breaths...deep breaths...and enjoying every second.

Here is a delicious mineral-rich loose leaf tea combo I have come up with to share...

Nettles- Nettles strengthen and support the whole body. They are used as a spring tonic and general detoxifying remedy. Nettles are rich in iron, minerals and are an excellent blood purifier. Nettles are a perfect base leaf for any tea and have a rich flavor.

Lavender- Is calming, soothing, an anti-depressant and emotionally balancing. It has antiseptic, antibacterial and pain killing properties. It lowers blood pressure, prevents and eases digestive distress and indigestion. Tension, stress, headaches and depression all respond well with lavender's soothing properties.

Tulsi (Holy Basil)- In Ayurvedic tradition it is known as "the elixir of life". It reduces stress and inflammation and has been used to build the immune system as well as a medicine for the common cold and stomach ailments. It is rich in minerals and helps build up your immune system with high antioxidant levels. It also helps relieve stress and tension in the body.

You mix 1 part nettles, 1 part lavender, and 1 part Tulsi Leaves

To serve one:

use 1 to 1 1/2 teaspoons of each herb

put in a organic cotton or paper re-useable tea bag for one

and brew for 5-15 minutes in a large cup of boiling water

To serve 4 in a average french press pot:

mix 1 TB of each herb leaf

put in a quart-sized tea or coffee french press pot

brew for 5-15 minutes and then serve in cups

For additional flavor add:

1-2 cinnamon sticks to the brewing process

1-2 slices of fresh ginger

For more information regarding herbs consult an herbalist or reference book such as,

Healing Remedies by C. Norman Shealy MD. PhD. I use this book often as a reference for teas and herbs that may be helpful in certain times or ailments.

If you are a local reader you should most definitely check out these shops for a variety of dried herbs for teas. Plus, lots of information and resources:

Global Infusion Tea Shop, Grand Rapids, MI.

Elder and Sage, Herbs and Natural Remedies, Grand Rapids, MI.

Harvest Health Foods, Grand Rapids, MI.

If you are looking for buy some loose leave teas online I recommend:

Great Lakes Tea and Spice Co.

Mountain Rose Herbs Co.

Adding loose leave teas and herbs to your life can be a great hope and goal for 2012. It will add countless health and wellness to your life without much effort. It will also help you avoid caffeine, sugars and other troublesome foods. Just reach for a cup of goodness and serve it up with a cinnamon stick, hemp milk and stevia. Or if you prefer a TB of raw honey or splash of lemon too. And don't forget to sit, take deep breaths and enjoy it too. I know that is one of my goals for this year!

I hope and wish for you a fabulous start to 2012 and look forward to sharing the next year of food, life and healing with you. May God grant you peace and hope as we collectively whisper our ambitions and reach for a fresh start.

Much love and light to you!

love,

Stephanie

Top '11' 2011 Recipes

2011-12-29T19:53:00.004-05:00

I have been doing this for the past 2 years...a gluten-free hope's blog 'top list' of the most popular recipes of the past year. 2011 was a busy, sun and fruit packed year with lots of goodies and it is always hard to choose. So I let the popularity of posts help me out in choosing and this list is the best of the best. Although, when I look back on the last year and see the pictures of the food I have made... I get a little nostalgic and remember more about the scents, smells and ambiance of each recipe and what they represented for that day or week. There are a lot more than 11 recipes that I love and try again and again, but for the sake of making a list and sharing that list I have to try and make it slim.

So, yeah, I'm a sappy gluten-free food blogger-oh well.

Humor me and here is my list!

Top '11' (and most popular) Blog Recipes of 2011

Fudgy Carob Brownies

Curried Sweet Potato Patties

Pumpkin Pudding Bars

Granola Bar Cookies

Honey-Kissed Lemon Coconut Cake

Sunflower Chocolate Pudding Pie

Carrot Quinoa Bars

Peach-Topped Oat Shortbread Cookies

Banana Seed Bread

Pumpkin Nog Pancakes

Sunbutter No-Bake Oat Cookies

It's funny to see how the most popular posts are mostly desserts or treats. I guess that shows us how people are in search for the next best healthy-yet-yummy treat out there. This list is a great reminder of all the great foods of the year's past, but also a great inspiration for the year to come.

What are you looking forward to adding into your diet, kitchen, life or home this coming year?

I will post some of my wishes, dreams and more in my next post.

Plus, of course one last recipe for 2011.

Much love and light to you tonight!

Sunbutter No-Bake Oat Cookies

2011-12-28T09:08:00.002-05:00

Hope you all had a great Christmas- can you believe how it goes by so quickly and then the new year is right before us?! I love reminiscing over the past year. And I am a complete sucker for all those top ten year-end lists (or top eleven, this year). I love to know who made the list for the most inspiring, beautiful and whatever else. It is interesting to me how certain things become trendy or fall out of trend so quickly. It is also interesting to me how the general public views people and our society. I guess you could call me a 'people watcher'. And that goes for the media and pop culture as well.

But I also love reminiscing over my own life from the past year. The first full year as a new momma and watching my babe grow, crawl, and now walk. My son is a constant reminder to me how life is moving so fast and that each new day is a gift.

With life moving so fast, this week would be a great time to find some space to reflect...or make resolutions...or goals... or dreams....it is a great time to ask what you want to keep in your life, what you want to get rid of and what to want to add. I like to think about the things I want to add...silly things like more fictional adventure books. Or sensible goals like more chia seeds to my diet. Really the sky is the limit on who you want to become in your life. Taking the time to really write some things down about your self and the past and coming year can be really rejuvenating and inspiring for your soul.

In the meantime, after all the busy-ness of the holidays, you may also just need a very simple and delicious way to end the year. And, yes, I have yet another cookie recipe. This is my 7th cookie recipe this month, and I thought I would finish off the theme right with one last recipe. And this one is just perfect after being worn out from traveling, parties, cooking and yes, even baking.

These no-bake cookies will rise to the job and make your year-end parties, reflections and whatever else more wonderful. I have another no-bake cookie recipe that is made with a peanut butter base. Which I love, but this one is amazing with the no-nuts option. I am a huge fan of sunflower seed butter. I have fallen off the wagon for it this year. Seriously, my favorite butter for toast, cookies, pies and more. So consider sunflower seed butter to be in my top-ten foods for the year of 2011 :)

Sunbutter No-Bake Oat Cookie Recipe
(gluten, dairy, egg and nut-free)
4 cups of certified gluten-free rolled oats (I used Bob's Red Mill)
1/2 ts. of course sea salt
1/2 cup of non-dairy milk (I used So Delicious coconut milk beverage)

1 1/2 cup of creamy Sunbutter
1/3 cup of organic coconut oil (I used Nutiva)
3/4 cup of sucanat or coconut palm sugar
1/3 cup of cocoa powder
1/2 ts. of pure vanilla extract
1 cup of non-dairy milk (I used So Delicious coconut milk beverage)

First, in a large mixing bowl add the 4 cups of oats, sea salt and then 1/2 cup of milk. Mix around and let the oats sit for 10-15 minutes to soak up the milk and become just a touch more soft. Then in a medium saucepan add the remaining ingredients. Let the sunbutter, sucanat, milk and oil melt and stir continually with a rubber spatula. When the mix is completely combined and warm (don't let it get too hot or boil for more than a second) Then you pour the hot chocolate mix over the oats. Stir well, getting every oat covered. Then let sit for 10-15 minutes to stiffen just a bit. After about 10 minutes you can plop down a cookie-sized serving glop, ball or whatever you want to call it on a parchment papered cookie sheet or even in a 9x13 pan. This recipe will make about 3 dozen cookies, so you want to make sure you have enough room in your fridge to cool these cookies down. I suggest a cookie sheet for 1-2 dozen and then a cover container to put in the remaining amount. Then you can stack the cooling cookies in the fridge without too much fuss. Chill in the fridge for 2 or more hours. These cookies keep best in the fridge and are delicious served cool or at room temperature with a hot beverage.

If you want to add another ingredient while you are in the mixing process of the sauce and the oats, here are a few suggestions with amounts:

optional ingredients

1/2 cup mini allergy-free bitter-sweet chocolate chips (Enjoy Life brand)

1/2 cup of favorite dried fruit

1/2 cup of favorite seed or mix

I hope you try out this super simple and wonderful cookie recipe and enjoy!

I hope to have one or two more posts before January, which will include some of my most popular recipes for 2011. And a few of my favorite foods and products for 2011. I told you I was a sucker for top-1- lists :) Consider yourself warned :)

Much love and life to you today!

Pumpkin Nog Pancakes (gluten-free, vegan)

2011-12-23T09:03:00.001-05:00

Christmas morning is 2 sleeps away. Can you believe it?!

I made these amazing pumpkin nog pancakes this morning. We are starting the Christmas holiday a bit early. Might as well with these sweet babies. So delicious and perfect for Christmas. They are mostly made with buckwheat flour and can be made vegan. I made both a batch with an egg and a batch without. Both turned out pretty much the same and were perfect. The nog makes the batter extra thick so you may feel like you are flipping burgers over flipping pancakes- to make them thinner just spread out the cake right after you lay some batter on the skillet. Spread it thin and it will be a thinner cake. I didn't want to try and add more liquid because I wanted the cakes to stick together well, but if you want to experiment I bet you could add a touch more nog or pumpkin to thin them just a bit. I learned a lot about pancakes in general from Iris' post (@the Daily Dietribe), and these are similar to her base recipe. Yet, I think what really makes these cakes great is that they are perfectly chewy and fluffy, which I think the nog deserves credit for. Perfect combo. Especially for Christmas!

Pumpkin Nog Pancake Recipe
1 cup of freshly ground buckwheat flour
1/4 cup of millet flour
1/2 cup of tapioca flour
2 ts. of baking powder
1 ts. of ground nutmeg
1 ts. of pumpkin pie spice blend
1-2 TB of coconut palm sugar (or sucanat)

2 TB of light olive oil or grapeseed oil
1 to 1 1/4 cup of So Delicious Coconut Nog (or other vegan nog)
1 farm fresh egg (or egg replacement- use 1 TB of chia meal and 1/4 cup more nog)
1/3 cup of pumpkin puree ( I used fresh)

In a mixing bowl, whisk the dry ingredients together first. Then add the oil, pumpkin (egg or replacement) plus the nog. Whisk well with a rubber spatula or whisk. Then let sit for a few minutes for it to gel together and allow the baking powder to activate.

In a skillet, covered in grapeseed or coconut oil (both oils are better for frying), take a 1/3 cup of the batter and spread it on the skillet. You can use a griddle skillet, or I used a cast iron skillet. Make sure to not have your temp too high, you can always raise the heat, but it's hard to drop the heat quickly if the cakes are burning. Cook about 2 minutes on each side. You know the first side is cooked when you noticed bubbles popping from the top of the cake. Flip em' and watch carefully to not burn.

This recipe makes about 10-12 pancakes. Serves about 4 people.

For serving top with a drizzle of pure maple syrup, craisins, or even fresh fruit. A dash of nutmeg or powdered sugar might be a nice touch as well. I also like to have a little pat of some vegan butter. Super delicious. And, such a treat for Christmas morning.

I hope you have a blessed and restful holiday. Remember that the coming of Jesus is the miracle of heaven and earth coming together. He comes to be with us. He brings us hope, joy, peace and love. His love defines our lives and in Him we find restoration and grace. I am so thankful for this miracle and for this gift every day.

Thank you all for allowing me to be a part of your holiday in a small way. I hope your gluten-free Christmas will bring you joy and no stress.

Much love and light to you this Christmas!

Xoxo
Stephanie

NuNatural's Giveaway WINNERS

2011-12-22T21:11:00.004-05:00

Hello Friends! Well the week went by fast and the NuNatural's Stevia winners are to be announced tonight at 9pm. I used random.org to determine the winners...and the following winning numbers are 18, 8, 24 and 14.

So the following winners are:

#18 Sarah V

#8 EIM

#24 Heather C

#14 Lexi S

And here is what you will receive in the mail from NuNatural's coming soon. I think I have all the winner's emails so expect an email from me tonight and then your job will be to get back with me to get your mailing address for NuNatural's to mail you the prize!

I must say, each winner had more than one name in the running because of extra entries with Facebook "LIKES". So I guess there is a better chance then :) Thanks for liking me on facebook too :)

Thanks everyone else for leaving comments and if you are really want to try this product I would encourage you to order from NuNatural's online and use the discount code mentioned in this post.

Much love and light to you tonight...

and tomorrow morning.... I think some pancakes are in order... getting ready for Christmas mornin'.

Much love!

Apple Molasses Cookies (gluten-free, vegan)

2011-12-21T13:36:00.004-05:00

I had to share one more gluten-free cookie recipe before Christmas. Molasses cookies have been my favorite cookie over the past few Christmases. I have made this recipe the past few years, which is a sure favorite. But this year I wanted to add a few variations, including no eggs and honey. There is always room for dreaming and I thought some fresh apples may be a nice touch.

I always can't believe how much I love these cookies because molasses can be such a strong flavor. But once you fall for them, you fall hard. They are so rich and spicy. They also have lots of great vitamins and minerals because of the blackstrap molasses. Blackstrap molasses is an everyday remedy for low-iron ailments and if you are nutrient deficient or anemic you should get to know this staple pantry item. Try and look for an 'unsulphured' variety to help avoid less chemicals and preservatives that are added in the processing of molasses. I try to think of how I can add more molasses to my life and in my baking, and these cookies are a no-brainer for consuming more of it. But maybe that is just a justification for these desirable cookie treats.

Molasses cookies are a holiday favorite and I just had to add them to my Christmas cookie line-up. I decided to add a little twist of applesauce and fresh apples. I think apples and molasses are such a good pair, so why not put them together for another great holiday treat. I also used a touch of vanilla stevia to add a lastly touch of sweetness without calories or added sugars. Plus, these are made without eggs and butter- perfect for the sensitive stomach like mine!

Apple Molasses Cookie Recipe (gluten-free, vegan)
dry:
1 1/2 cup of sweet sorghum flour
1/2 cup of organic millet flour
3/4 cup of tapioca flour
1/2 TB of baking soda
1/2 ts. of sea salt
3 TB of chia seed meal (grind chia seeds in magic bullet type grinder)
3/4 cup of coconut palm sugar or sucanat
2 ts. of ground ginger
2 ts. of ground cinnamon
dash of black pepper
2 dashes of ground cardamon
wet:
1/2 cup of unsulphured blackstrap molasses
1/2 cup of room temperature organic coconut oil
1/4 cup of unsweetened applesauce (I use homemade)
2-3 TB of maple syrup (for flavor)
15-20 drops of pure vanilla stevia liquid (I used NuNaturals)
1/4-1/3 cup of finely chopped fresh apple pieces

Mix all of the dry ingredients first in a large mixing bowl. Whisk the flours to blend well. Then, add the wet ingredients all together without the apples and mix well. It will be pretty wet and sticky, so do not worry. Then lastly add the grated and chopped apples and mix well again. Molasses cookie batters are usually a bit more 'wet' and gooey than others, so to help this, you can put the batter in the fridge for 60 minutes to help chill it more and stiffen it up to roll out your cookies. You can also chill the batter for days up until baking. The chilling process helps the cookies not spread to thinly too quickly while baking, so for best results I suggest chilling.

After chilling batter. Roll out large TB-sized cookie balls and place them on a parchment papered cookie sheet. Bake in a pre-heated 350 degree oven for 15-18 minutes.

Some notes:
- You can omit the stevia and add another 1/4-1/2 cup of sucanat. But I like to add the touch of stevia for more sweetness and the added vanilla. If you add sugar instead, you may want to add 1 ts. of pure vanilla as well.

- If you want to roll each cookie before baking in coconut sugar for an added touch of sweetness, these cookies would do great with that.

-Adding some finely chopped candied ginger or raisins could be a nice added option as well.

- Some other molasses recipes from my blog are HERE.

There is 1 more day to enter the NuNatural's GIVEAWAY. Enter HERE. I can't wait to announce the 4 winners later tomorrow. There is still time to enter now, so please do. Don't wait last minute...that is what Christmas shopping is for :)

I hope you have a festive day and enjoy!

Much love to you!

My Favorites for Gluten-Free Stocking-Stuffers

2011-12-20T10:18:00.002-05:00

Yes, I can sew too. I mean, I love to bake, and even cook, but sew... Hm, well, I always proudly say how I once won 1st place for a dress I sewed in middle school. But the truth is, I really just became my sewing teacher's pet and did every thing she told me to when it came to my award winning dress. Yet, as I find myself getting older I find myself liking little projects with knitting needles and the sewing machine. I hardly have the patience for it, but I force myself to try. This Christmas I really wanted to try and make some simple DIY felt stockings for my little family. Stockings would be super simple to sew, and I would barely need a pattern, so right up my alley. Turns out I can barely follow a sewing recipe just as a muffin recipe. I followed a combination of these DIY stocking's on my Pinterest page. But in the end, they turned out and were pretty darn cute too. I haven't figured out if I want to sew in some names yet, so for this year, they are just name-less. And, I discovered that crafting, sewing and creating outside of the kitchen is good for the soul too. And, also thrifty...these 3 stockings were made in less of a yard of red felt, which was half off and cost only $2.50, so with each stocking under a dollar you can't go wrong (or at least you could go wrong and go back for more felt and not feel too bad :)

Also, are you looking for last minute stocking stuffers for your gluten-free or 'healthy' friend? Well, here are a few favorites that I love to get and give every year. I thought I would share with you too...

Yes To Carrots Lipbalm and Body Butter

Endangered Species Chocolate

Organic Divine Chocolate

Good Earth Teas

Burt's Bees Hand Salve and Balms

Loose Teas and Gifts from Great Lakes Tea and Spice

Cafe Tea-Pot for one

Navitas Naturals Dried Fruit and Superfoods

Naturally Nutty Butters

Organic Candy Canes

Yes, I realize these idea may be a little late in the game, but maybe you are like me and doing a little last minute Christmas gifting...:) GF bars and cookies are always a last choice as well, or go "Little House on the Prairie" style and give a fresh orange with a candy stick and maybe a new metal cup :) I love simplicity and being grateful in the little things, so that is always a good idea in my book.

Also friends, there are TWO MORE days until the 4 winners are announced for the NuNatural's Giveaway. Put your name in the running HERE in this blog post. Just leave a comment and you're IN!

Hope you have a great day! Much love as always...

Grammy Ethel's Chocolate Oat Nut Cake

2011-12-19T14:50:00.001-05:00

This time of year brings out all your favorite family traditions, secrets and memories. One of those being for my husband is his Grammy Ethel's chocolate cake. Grammy Ethel was his great-grandmother that he remembers visiting as a child. He remembers that Grammy Ethel was a great baker and that she loved to share her goodies with her family. A great lady that loved to care for her family with good food... who doesn't want to be loved by grammy with a slice of her yummy chocolate cake?!

This cake seems to be famous to the family I married. I have been hearing about it since before we married and haven't tried the original because of my gluten-free disposition. But, who says that you can't adjust the flour and make it gluten-free? Why not, right? My husband was excited for me to make it and share in a little family tradition. And, I was excited to try and re-create a family favorite into a gluten-free masterpiece.

My hubby says that the cake wasn't meant to be a decadent cake with lots of frosting or extras. But instead it was a moist oatmeal-filled cake with lots of texture and flavor. I thought, "Sounds decadent to me!" And his mom graciously shared the family recipe with me to try and make the gluten-free alterations. It was pretty simple actually since you can now find certified gluten-free oats. I decided to make it with the called-for eggs, but you could try making this cake vegan by adding an egg substitute instead if you desired. Also, I used "healthier" versions of sweetener and a touch of chia meal to add some glue to the mix. It turned out pretty wonderful. I mean, you really can't go wrong where chocolate and nuts are involved. Super simple and delicious. A great holiday cake that I am happy to carry-on in the family, gluten-free style of course :)

Grammy Ethel's Chocolate Oat Nut Cake Recipe

(gluten and dairy-free)

1/2 cup of sweet sorghum flour
1/2 cup of millet flour
3/4 cup of tapioca flour
2 TB of chia seed meal
1 ts. of sea salt
1 ts. of baking soda
1/4 cup of cocoa powder
1 cup of sucanat or coconut palm sugar

1 cup of Bob's Red Mill certified gluten-free rolled oats (or cooking oats)
1 1/2 cup of boiling water

1/2 cup of grapeseed oil (or other baking oil: soft coconut oil or light olive oil)
3 large farm fresh eggs
10-15 drops of NuNatural's pure vanilla stevia

1 10 ounce bag of dairy-free semi sweet chocolate chips or chunks (I used Enjoy Life's)
1 cup of chopped walnuts or other nut-variety

First things first, boil some water and pour 1 1/2 cups boiling water over your 1 cup of gluten-free oats in a glass bowl. Let sit for 10 minutes for the oats to absorb the water and soften up. Then in a separate bowl, combine all of the dry ingredients and stir with a spoon or whisk. Then add in your oil, eggs and stevia and stir. Then add in the oats mixture and stir well. Lastly, fold in half of the bag of chocolate chips ( about 1 cup's worth). Pour batter into a 9x13 greased pan, and then top with the rest of the chocolate chips and about 1 cup of crushed or chopped walnuts (or nut-mix). Sprinkle the toppings evenly and then bake in a preheated 350 degree oven for 45 minutes. Pull from oven and let cool completely before cutting into for best results.

Some Notes:
-You can sub all of the flours above for a favorite GF all-purpose flour mix if that is easier for you or what you have available. Just start with 1 1/2 cup of your flour mix and if it seems too wet then add a touch more flour, up to 1/4 cup.

-I used Bob's Red Mill certified gluten-free rolled oats because that is what I had in the house, BUT I this the cooking oats may even work better. They both will work so use what you got.

-This cake doesn't have or need frosting. The topped nuts and extra chocolate chips add the perfect ending to each slice.

Making this cake was a little pre-Christmas present for my husband. He loved it and even though it was a bit different than the original, he said it was pretty darn close for being gluten-free. Now, I must carry on with a few more Christmas presents. Can you believe Christmas is less than a week away? Crazy. I might seem a little weird because there is no snow here yet. I am hoping for some snow for Christmas...everyone loves a white christmas.

Also, there are 3 more days to enter the NuNatural's stevia giveaway! PLEASE enter HERE if you haven't. You have the chance to win such a great product and will be able to start trying it in some low-to-no-sugar recipes for the holiday or new year.

Much love to you!

Sugar-Free Stevia-Sweetened Holiday Punch

2011-12-15T10:40:00.004-05:00

When I was a kid I loved going to my aunt's or grandma's house for the holiday and getting a special cup of punch. It was always a bubbly kid-friendly treat and it made you feel festive and full of cheer. There is something about the holidays that bring out the inner cheerful self. You don't need a lot of sugar or "adult beverages" to make this happen either. In fact, your body will thank you for it if you do not overload on empty carbs and calories of sugar. So, that is why this festive holiday punch is so great. It is sweetened with stevia and fresh and frozen fruit. Gorgeous too. A beautiful punch bowl is the perfect centerpiece to any party-table. Forgo the soda and sugar-filled crap and stick to some sparkling fruity goodness that will bring your whole holiday table and party together.

This punch recipe is super simple and has all your favorite seasonal flavors. You can make it in your own festive punch bowl in minutes. You can also get the kids involved or add a few different flavors depending on your tastes or what you have available. I like to stick to a cranberry-apple combo and use stevia to sweeten.

Cranberry Apple Holiday Punch Recipe
2 liters of mineral or sparkling water (Pellagrino, Perrier, or Gerolsteiner)
4-6 cups of fresh apple cider
6-8 ounces of pure cranberry juice concentrate
55-60 drops of NuNaturals stevia liquid
1-2 cups of frozen whole cranberries
1 fresh apple, horizontally sliced with the seeds in

In a large punch bowl, pour in all of the chilled liquid ingredients and stir together. Then add in the frozen cranberries to help the punch stay chilled and add flavor and color. Lastly, slice an apple horizontally, leaving the seeds in and you will see how the slices will look like they have a star in the middle. You can pop the seeds out at this point if you want. You can double and triple this recipe if you desire, or mix a back up amount in a pitcher to re-fill the bowl when it is running low. If you want to trade out the cranberries for frozen raspberries and juice, that is also a great option. It is just that simple, and no sugar needed!

Which leads me to this amazing NuNatural's stevia giveaway...

NuNaturals is a health company that sells many varieties of stevia products. You may be asking, what is stevia? Stevia is an herbal sweetener derived from a plant native to South and Central America. It has been called over the years the sweetleaf plant or sugarleaf plant and is called stevia because of the bontanist who first researched it. I first tried stevia in the powder form sometime last year because I was curious about it. You hear so many good things about it. Like how it is calorie-free, doesn't raise your blood sugar and is an herb so there is no weird additives or allergic reactions. I was curious to try and reduce the use of other sweeteners, but also to try and bake with a combination of stevia and another sweetener. I was skeptical of how it would taste. And, it turns out that it is actually very good. It helps you spread the sweetness and have even a more complex sweetness to your treat. Not to mention...less calories...and no changes to your blood sugar.

Last summer I bought a stevia plant from my local farmer's market. I liked seeing the real plant where my stevia extract came from and it was also fun to add the fresh leaves to tea, lemonade and desserts for an added touch of sweetness. It was also fun to have friends over and have them just pick a leaf off and eat it. It is surprisingly sweet and is actually 30 times sweeter than sugar. Yet, it is calorie free because it the stevia sweetener is derived from the green leaf. When the leaves are dried and made into a powder or extract, the sweetness is amplified and is 200-300 times sweeter than sugar and that is why you only need a few drops or pinches here and there to add the sweetness.

Yet, I was slow to try it out because of the cost. It seemed super expensive when I looked at the prices, but I started slow and tried a powder variety that I really liked. Then, last month I received an amazing sample of stevia products from NuNaturals. They were overly generous in the sampling of a huge variety of their product and more than helpful on their website with information, recipes, reviews and more. I was impressed, and as you can see from my last 4-5 recipe posts, I have made quite a bit of holiday cookie recipes with their great stevia product. I have also discovered that the price of stevia is totally worth it in the long run. My favorite is the NuNatural's pure vanilla stevia liquid. Perfect for baking! You use so little for each recipe that the bottle will last a very long time so the cost is worth. I honestly really like NuNatural's stevia over other brands I have tried as well. The product has a smooth sweetness and no noticeable aftertastes or bitterness. I am throughly impressed with NuNatural's product and think I found the brand I plan to stick with when it comes to stevia. Many thanks to NuNatural's for sharing their product with me. I am loving it in my gluten-free, dairy-free, and now sugar-free baking!

And, best of all, NuNaturals wants to offer a giveaway to my readers...in fact, they want to gift to 4 winners in this amazing giveaway. And, on top of that, for those who don't win but are really wanting to try their product, NuNaturals will offer a discount code for all of my readers. And, as always, they also will send you (or anyone) samples of their product in a the mail. (All of these details will be listed below).

The NuNatural's giveaway details include:
1.) This giveaway is open to FOUR (4) blog readers and will be selected at random by random.org by me. The contest is open immediately and the winners will be drawn on December 22 at 9pm EST. You have 1 week to enter and tell your friends!
2.) The 4 winners will receive 1 box of NuStevia Packets (50 ct box) and 1 bottle of NuNaturals Vanilla Stevia Liquid (2 ounce bottle)
3.) The giveaway is open to Continental U.S. residents ONLY

What you need to do for a chance to win:
1.) Leave a comment on this blog telling of your favorite way or idea of a way to use stevia
2.) For extra chances to win, "LIKE" Hope for Healing Gluten-Free Recipes on Facebook, and "LIKE" NuNaturals Facebook Page, and make sure to leave an additional comment each time you do that. You have at max 3 chances (3 comments) to get in the running to win.
3.) PLEASE leave your email address in each comment so that you can be easily contacted if you win.

In addition to your chance to win:
1.) You can send a self-addressed envelope to NuNatural's for a sample of their product. Send the envelope to:
NuNaturals, INC
2220 West 2nd Ave.#1
Eugene, OR 97402

2.) PLUS, all of my readers are authorized immediately for special discounts with a discount code when you order online from NuNaturals. Go to their website: www.nunaturals.com, and when you place and order and come to the checkout page you need to enter the code: BLG0612, and then you will receive a special discount of 15% off your entire order. And, if you buy more than $35 dollars after this special discount, you get free shipping in the continental US. This offer is effective now and ends 06/30/12.

CONTEST IS CLOSED- EFFECTIVE DECEMBER 22, 2011.

Eggnog Cookies (gluten-free, vegan)

2011-12-13T15:15:00.002-05:00

Yes, yet another cookie recipe. I am still baking holiday cookies around here. I have been making batches and freezing a dozen here and there so that I have a nice gluten-free mix for Christmas and New Year's celebrations. I like the perfection of the small and dainty cookie-treat. If you have self-control you can have one (or maybe even two) and feel like you are getting a treat without too much indulgence or calories. Plus, these cookies have reduced sweetener and a special holiday ingredient that I just LOVE.

Yes, I am weak in the knees for So Delicious' Coconut Nog this season. I was given a sample earlier this fall and couldn't wait till my local store started stocking it, and now, they have it on-sale for the month of December! Yep, you can bet I stocked up a a few to have over the holidays. When you can't have a lot of other gluten-dairy-filled holiday treats, you have to find ones you like and make those even more special.

Like nog. Yes, you will know what I am talking about after you try some, trust me! Plus, it is the inspiration behind these yummy Christmas cookies. So if you can spare a little for these cookies (and maybe share with Santa!) you can enjoy the rest. Delish!

Around the holidays, you've got to have a plan if you know it is best for you to stay on the gluten and dairy-free path. When you have a plan, with options of your own, you are less likely to cheat, or worse yet, feel awful about yourself and your body by enjoying nothing. So, when you are able to make a plan, have a treat of your own and even share those treats with others, you feel more acceptance and joy about your 'gluten-free issue'. People used to ask me why I couldn't eat sugar, or what kind of weird diet I was on even during the holidays. I learned that you can't expect others to 'get' your thing about gluten. You have to be understanding of others, and just do the best you can to make a plan and feel good about your choices. After all, you and I both know that gluten isn't a 'diet', it's a lifestyle. It is for your health, your future. It isn't a trend or something cool to do and feel great for a while. For me, it is a necessity. I am literally one sick dog if I have gluten, and can't function like a normal human being. I know that. So cheating is not an option for me anymore. Cheating is the worst. So, to overcome this temptation and find joy, I bake.

'Egg' Nog Christmas Cookie Recipe (gluten-free, vegan)

1 1/2 cups of sweet sorghum flour
1/2 cup of organic millet flour
1/2 cup of tapioca flour
1/2 ts. of baking powder
1/2 ts. of baking soda
1/2 ts. of sea salt
2 TB of chia seed meal
1/2 cup of coconut palm sugar (or sucanat)
1/2 ts. of ground cinnamon
1/2 ts. of ground nutmeg
dash of ground cardemon
1/4 cup of unsweetened applesauce (I use homemade)
1/3 cup of room temperature organic coconut oil (or vegan butter)
3/4 cup of So Delicious Coconut Nog (or other vegan nog of choice)
15-20 drops of NuNaturals liquid pure vanilla stevia

Mix all of the dry ingredients together first in a large mixing bowl. Then add the coconut oil, applesauce stevia and nog. Mix well with a spoon and then use your hands to mix really well. The batter will be wet, but let it sit just a minute and it will be more pliable. Then roll out small TB-sized balls and press them down on a cookie sheet. I always use parchment paper to avoid sticking. Then press down the cookies just a touch and sprinkle with some ground nutmeg over each cookie. Bake in a 350 degree oven for 10-12 minutes. Do not over bake, because they will be dry, so stay around 10-12 minutes and they will be perfect. This recipe makes 2-3 dozen cookies depending on how large you make them.

Some Notes:

-You can most likely sub any GF flour mix for 2 1/2 cups of flour. I have not tried this out personally, but sorghum and millet are a good base of a lot of mixes, so if you have a flour blend that you prefer...you can sub and use 2 1/4 cups of flour and add the last 1/4 cup slowly to too make sure you still have a wet and pliable dough.

-You can make a simple icing for these cookies if you prefer: 1/3 cup of coconut nog, 2-3 cups of powdered sugar or powder coconut sugar, and 1/3 cup of vegan butter

-Serve cookies with more nog to really enjoy the flavors. The sprinkle of nutmeg on top is just the perfect touch, but if you want to make more "sweet" you can add a sprinkle of powdered sugar as well.

Much love and light to you as we prepare our hearts and home in this advent season.

Hope you have a blessed day!

Fig Thumbprint Cookies (gluten-free, vegan)

2011-12-11T14:45:00.004-05:00

Things have been pretty quiet in my kitchen the past few days. I have been busy creating other things... many homemade Christmas gifts. I would tell you what I was making, but then some of you would not be so surprised on Christmas morning :) Besides gift-making, I have been sewing felt stockings and tree decorating as well. Christmas for sure brings out my inner-artsy-fartsy- do-it-yourself side. It's fun to make the house look pretty and festive too.

But we all know that I can only stay away from the kitchen for so long. Today I decided I needed to get back to baking and make another possible Christmas cookie. I have been making many cookies as of late with liquid stevia and finding them to be quite satisfying. And today I also turned to an addicting sweet treat as of late...

Figs- wonderful figs. They are like candy (especially if you haven't had candy in a long time ;) I found some organic, sun-dried, unsulfured black mission figs at Costco for a really great price (brand is Made in Nature, Black Mission Figs). If you are not a Costco member, I am sure you can find a decent dried fig at your local health store or marketplace. Or you may be really lucky and live in a region where you can find them fresh and freshly dried. If you can, look for figs that are organic and unsulphered to avoid more chemicals. (And, if you are a Costco member, I suggest you search these babies down next time you are there!) Figs have amazing nutritional qualities as well: amazing amounts of potassium, magnesium and dietary fiber. Plus loads of vitamins and an easy way to add another serving of fruit to your life.

I have not been able to find or make a decent gluten-free version of the famous 'fig newton'. But this cookie does bring all of the fig-lovin' goodness out and is even refined sugar-free. Perfect. So these rustic thumbprints with the topping of figs may be just what you have been looking for to make your gluten-free cookie platter complete this holiday season.

Fig Thumbprint Cookie Recipe (gluten-free vegan)

2 cups certified gluten-free oat flour *I used Bob's Red Mill Gluten-Free Rolled Oats*

(or grind your own GF rolled oats in a high powered blender or magic bullet to make your own flour)

1/2 cup of gluten-free rolled oats *I used Bob's Red Mill Gluten-Free Rolled Oats*

1/2 cup of organic millet flour

1/2 ts. of baking powder

1/2 ts. of baking soda

1/2 ts. of sea salt

1 TB of chia seed meal

2-3 TB of coconut palm sugar

1/2 cup of organic, room temperature extra virgin coconut oil

zest and juice of half of organic orange (can omit if you like but add 1 more TB of applesauce instead)

5 TB of unsweetened applesauce (I used homemade)

2-3 TB of fig paste (recipe below)

20 drops of NuNaturals pure vanilla stevia

Fig Paste Recipe

1 1/2 cups of chopped dried figs, (stems removed)

1/2 cup to 1 cup of pure water

Chop up a heaping cup of figs and put in a glass bowl. Cover the figs with 1/2 cup of water or more water if your figs are extra dry. You basically want your figs almost covered in water. Let soak for 30-60 minutes. Then take your figs and water mix and put in a high powered blender or magic bullet and blend on full speed until you get a 'fig paste'. It will look like a thick preserve or butter. You can basically make more or less of this depending on how many figs you chop and how much water you add. If you paste is too liquidy... add a few more figs and blend until it is more pasty.

For the cookie base:

In a large bowl, mix all of the dry ingredients together first, then add the coconut oil and the rest of the wet. Mix well with a spatula or your hands. If you need more flour for dusting, use some millet or tapioca flour. Then you should have a nice cookie batter...not too wet or too dry. Add more fig paste if your dough is too dry or crumbly. Then, roll out in your hand small little cookie balls and place them on a parchment papered cookie sheet. Use your thumb or index finger to create a print in the middle of the cookie and then fill the hole with a teaspoon of fig paste.

This recipe will make 2-3 dozen cookies depending on your size. Bake in a preheated 350 degree oven for 12-15 minutes. Until your kitchen smells heavenly and they are golden brown.

Some notes:

-You can use another fruit preserve with this cookie recipe no problem.

-You could dust the cookies with some powdered sugar for serving if you want them to be "more pretty".

-You can sub the millet flour for sorghum or brown rice flour.

-You could leave out the coconut palm sugar or sub in some maple syrup or agave if you prefer.

These cookies would make a great addition to your Christmas cookie platter or mix. Plus they're super delicate and dainty for any party, tea date or gift. Figs have been thought a delicacy is many ancient cuisines, and they are still around impressing us with their complex flavor and texture. And, this recipe is made with some pretty simple ingredients just so that you can enjoy that true fig-flavor and delicacy.

Well, I hope you are having a great weekend with lots of holiday fun. Back to my Christmas projects and gift wrapping I go. I guess it's much more what I prefer over going last minute shopping in the crazed malls :)

Much love to you as always!

Chocolate Raspberry Cookie Bars

2011-12-07T22:14:00.004-05:00

Gluten-free for the holidays. This could mean a lot of things depending on who you are. This will be my 5th Christmas eating gluten-free and I have discovered that creating, baking and eating your own mix of gluten-free cookies is worth the effort. I may just be saying this because I really love to bake, but seriously, there is something heart-warming about baking cookies for the holiday. Plus, I have been loving this cookie base I came up with to make cut-out cookies. It's my latest fixation.

It may be the fresh buckwheat flour, or the fact that I am using mostly stevia to sweeten these cookies, but I am really loving the changes. I guess you start to evolve over time when it comes to your diet. You don't realize it, but then you look back and you see how far you've come. Or you think about all the new ingredients you have come to love and others you have come to do without. This past year I have stopped eating a lot of nuts and have switched to eating more seeds. I have also been doing more and more egg-less vegan baking. The changes I have made have mostly been because I wanted to bake what my son could eat, but also I have discovered that I used to over-consume nuts as a gluten-free dairy-free person. I think I was becoming sensitive to the allergens in the nuts, and so because of that I have been trying to consume them less. Plus, discovering how much I love buckwheat and seeds is a major bonus as well.

But most of all I have discovered that your kitchen is a revolving door. Time moves on and what you eat changes. And you change. You have the power to consume what you want. And, it may be very scary at times when you just don't know what to eat or you are so overwhelmed with the don't-eat list. Especially around the holidays. I say, take baby steps. You can do it. Don't cheat when you know gluten makes you sick. Make one gluten-free cookie that you love (and make lots and freeze them). It could be a GF mix if that's easiest. Really, just make sure you do what it takes for you to be happy with you changes and experience some holiday cheer without gluten sickness.

Raspberry Cookie Bar Recipe (vegan)

Dry:

1 1/3 cup of fresh buckwheat flour (I grind my own fresh flour from groats in my magic bullet)

1 cup of tapioca flour

1/3 cup of organic millet flour

1 TB of chia seed meal

1 TB of flax seed meal

1/2 cup of coconut palm sugar or sucanat

1/2 ts. of baking powder

1/2 ts. of baking soda

1/2 ts. of sea salt

Wet:

8 TB of room-temperature organic coconut oil (I used Nutiva) *Or grapeseed oil*

6 TB of unsweetened applesauce (I used homemade)

1/4 cup of non-dairy milk or water

1 ts. of apple cider vinegar (or lemon juice)

40-45 drops of Pure NuNaturals Vanilla Stevia Liquid

extras:

1 cup of crushed frozen raspberries

3/4-1 cup of allergen-free mini chocolate chips (I used Enjoy Life's)

Mix all of the dry ingredients together first, then add the wet ingredients and mix well with a spatula. It will be a crumbly batter. Then fold in the crushed frozen raspberry pieces. If you have whole raspberries, then put the berries in a separate bag or bowl and crush them to be little frozen bits instead of whole berries. Don't over mix the raspberries to prevent the berries from bleeding. Then fold in 1/2 cup of the chocolate chips and save the 1/2 cup of chips to top on top of the bars for baking. Then drop the batter in a greased 9x13 pan and press down almost like a pie crust. Make sure to be careful to not let the raspberries to bleed to much again. Then, sprinkle the remaining chocolate chips and bake in a preheated 350 degree oven for 30 minutes. Pull from oven and let cool for 15-20 minutes before cutting into. Cut bars 4x5 and you will have 20 bars to serve.

I used frozen raspberries because that is what I had in my freezer. I do not think fresh berries would work, but maybe it would if you cut the berries up extra small. When you freeze raspberries, it is easy to crush them while frozen to make little bitty pieces. I am happy with how these bars turned out with the frozen... they are somewhere between a cookie and a piece of fruit cobbler. I was thinking about making these cookies like actual cookies, but then they ended up in a pan in the end. They would be fine cut up and served on a platter for a party. Or just keep them in the pan and serve as you want. I think these bars would be yummy with some vegan ice cream or with a nice glass of coconut nog. There is something about the chocolate and raspberry combo that is decadent and addicting.

Well, friends, I hope you are enjoying some holiday baking. One question though?! Where is the Michigan snow already? I feel like we need a little snow to get us in the mood for more Christmas baking, lights and gift wrapping. Maybe this weekend...:)

Much love and light to you!

Stevia Sweetened Gingerbread Cut-Out Cookies

2011-12-05T11:22:00.007-05:00

O my stars, is that some starry spice cookies sweetened with stevia?!? Why yes, yes they are gingerbread stars sweetened with stevia. Hm, delicious and nutritious too :)

I made some "sugar" cut out cookies in my last post that were sweetened with NuNaturals liquid vanilla stevia . My newest best friend in the baking department. Yes, stevia is much different than adding some refined brown or white sugar, but for the sake of a healthy life, it is worth the difference. These cookies are not meant to be super sweet, but just enough sweetness to be a yummy treat. Also, these lovely cookies leave you the option to frost or top with other special icings or decorations. This recipe is based purely off of my last recipe post. Since the "sugar" cut out cookies, I have been imagining the added spice to make a gingerbread version. They too are not on the super sweet side and may be perfect for adding a touch of icing or decor. Especially if you decide to cut out actual ginger-men-people :) I decided to do stars. Pretty stars that remind me to look up to the sky and say thanks this season.

Stevia Sweetened Sugar Cookie Recipe (vegan)

Dry:

1 1/3 cup of fresh buckwheat flour (I grind my own fresh flour from groats in my magic bullet)

2/3 cup of tapioca flour

2/3 cup of organic millet flour

1 TB of chia seed meal

1 TB of flax seed meal

1/3 cup of coconut palm sugar or sucanat

1/2 ts. of baking powder

1/2 ts. of baking soda

1/4 ts. of sea salt

1 ts. of ground cinnamon

1 ts. of ground ginger

1/2 ts. of ground cloves

1/2 ts. of ground nutmeg

dash of allspice

Wet:

7 TB of room-temperature organic coconut oil (I used Nutiva)

4 TB of unsweetened applesauce (I used homemade)

2-3 TB of water

3 TB of blackstrap molasses

1 ts. of apple cider vinegar

40-45 drops of Pure NuNaturals Vanilla Stevia Liquid

Mix all the dry ingredients together first, then add the wet and mix well with your clean hands or a spatula. It helps to plop the dough on a parchment paper sprinkled with your choice flour (tapioca, millet or buckwheat). If your dough is too wet this will help it become more of a pliable roll of dough, and can use up to another 1/4 cup of flour in rolling out. Dust your rolling pin with flour and then roll out your dough around 1/2 inch to 1 inch thick. Roll the dough as much as you can and then use your cookie cutters in the dough. Try and get as many cookies as you can, then roll out the remainder and repeat. You should get between 2 dozen cookies depending on the size of your cutters.

The dough is a perfect pliable dough, so if you do not want to make cookie shapes with cutters you could roll dough balls or mold some shapes. The dough also sticks together better than any other GF cut out cookie I had made before, so I was pretty excited about that. I am going to experiment more with this flour and wet base for this cookies to see what else I can come up with. Also, perfect for a teething baby or toddler to hold onto and chew on and still the buckwheat cookie will melt with moisture in your mouth.

Place all your cookie cut-outs on a parchment papered cookie sheet (or non-stick pan would work too) and you do not need to set too far apart because they do not expand too much. If you want more sweetness, you could sprinkle some coconut palm sugar on top before baking. Bake in a 350 degree oven for 12-15 minutes. Let cool for 10 minutes before moving from cookie sheet and can let the cookies remain to cool on a cooling rack or paper. Top with icing and deco if you desire. Maybe a maple glaze would be a nice finish if you didn't want icing and decor.

P.S.

Regardless of these being great "Christmas" gingerbread cookies for the holiday...these cookies are also rich in iron and magnesium. With the buckwheat and molasses, plus the chia and flax you will get an amazing kick of vitamins and minerals. So even after the holidays have passed, these thick cookies serve as a perfect snack for the anemic, malnourished, or growing babe.

So, I have been having fun with my Christmas cookie cutters. I think it is way more fun to make fun cookies when you have a little boy to enjoy them. He really still doesn't appreciate the shapes too much yet, but it is the beginning to a fun tradition. I hope you are enjoying the season and are able to slow down and really have some special moments with ones you love. These cookies may just help you get into the spirit. Stop the gluten-free grinch and make some cookies :)

Much love to you as always!

Stevia Sweetened Sugar Cut-out Cookies

2011-12-02T10:50:00.015-05:00

It's Christmas all around and Christmas cookies are certainly on the mind. Yet, if you are like me, which I may just be a tad health-crazed, but I would like to try and make a cookie that doesn't give me a sugar buzz or makes me feel guilty and sick. So to the the drawing board (or kitchen lab) I go. Exactly where I love to be! I was inspired by Whole Life Nutrition and Karina at GF Goddess, but didn't want nuts or dairy in my cookies, so I made my base out of buckwheat instead. Which is in my opinion, my favorite!

Also to help my process, I recently received a very generous and amazing sample of stevia products from the company Nu Naturals. I have tried their product before, but have not tried their stevia liquids. I am super impressed with their product. Great flavor and no weird extras. Straight from the stevia plant and lots of great research and recipes to back up their product. So, I have only used a few of the samples so far, and would like to try a lot more "sugar-free" baking with their stevia this month. Looking forward to trying and sharing more (also, Nu Naturals would like to share the love with some of my readers, so there will be a giveaway announcement soon...soooo, maybe an early Christmas present for yourself!)

I am super excited about making cookies and baked goods with less (or no) sweetener. I already bake mostly with maple, agave, honey or sucanant. But to use stevia with it's natural sweetness and add it with a touch of maple or coconut sugar to add flavor it really is a perfect combination. Plus, there is no sugar hangover and no sugar overload headaches. I don't think I am alone in saying that sugar makes you sick. Not only is sugar proven to reduce (or destroy!) your immunities, but also seems to cause so many other ailments when it becomes an addiction in our lives. Yes, every now and then it is hard to escape it's pull, but for the sake of a healthier happier life I say "NO" to the conventional sugar and look for better, healthier alternatives. Once you make that change, and you see the difference, it's hard to go back...

Stevia Sweetened Sugar Cookie Recipe (vegan)

Dry:

1 1/3 cup of fresh buckwheat flour (I grind my own fresh flour from groats in my magic bullet)

2/3 cup of tapioca flour

2/3 cup of organic millet flour

1 TB of chia seed meal

1 TB of flax seed meal

1/3 cup of coconut palm sugar or sucanat

1/2 ts. of baking powder

1/2 ts. of baking soda

1/4 ts. of sea salt

Wet:

8 TB of room-temperature organic coconut oil (I used Nutiva)

6 TB of unsweetened applesauce (I used homemade)

1 ts. of apple cider vinegar (or lemon juice)

1/4 cup of pure water

40-45 drops of Pure NuNaturals Vanilla Stevia Liquid

Mix all the dry ingredients together first, then add the wet and mix well with your clean hands or a spatula. It helps to plop the dough on a parchment paper sprinkled with your choice flour (tapioca, millet or buckwheat). If your dough is too wet this will help it become more of a pliable roll of dough. Dust your rolling pin with flour and then roll out your dough around 1/2 inch to 1 inch thick. Roll the dough as much as you can and then use your cookie cutters in the dough. Try and get as many cookies as you can, then roll out the remainder and repeat. You should get between 2-3 dozen cookies depending on the size of your cutters.

Place all your cookie cut-outs on a parchment papered cookie sheet ( or non-stick pan would work too) and you do not need to set too far apart because they do not expand too much. Bake in a 350 degree oven for 15-18 minutes depending on your oven and how golden you want them. I left mine in for 18 minutes in my oven because I wanted them to be a bit more crispy than chewy, but they also were still chewy too, so really my kind of perfect sugar cookie.

Let cool for 10 minutes before moving from cookie sheet and can let the cookies remain to cool on a cooling rack or paper. These cookies are a great "sugar-cookie" substitute for the gluten-free vegan friend- and can be topped with your favorite cookie frosting, or even a cookie glaze. I am experimenting with these cookies with a coconut raspberry frosting. I used stevia again to sweeten the frosting, and the red raspberries were used to flavor and color, because I did not have any natural dyes to color some frosting. I loved the taste of the frosting, but not sure if it is perfect for a cookie frosting just yet. I will post the recipe (below), and will continue to experiment.

These cookies may be considered a bit bland without some traditional "sugar" cookie frosting. So use your favorite recipe for this cookie, or get creative with topping with a maple glaze, dried fruit or coconut. I tried making a raspberry coconut cream icing and it turned out pretty good, still I am not sure if it is exactly what I wanted for this cookie, so I may try it on another cookie or even cupcakes, but I will post it if you are curious or may want to try some kind of version of this recipe yourself. I am still doing some experimenting of my own...more to come :)

Raspberry Coconut Creme Icing Recipe

1/4 cup of coconut cream from a full-fat coconut milk can

1/4 cup of defrosted frozen raspberries ( with juices)

7-8 TB of tapioca flour

30-35 drops of liquid Pure Vanilla Stevia (Nu Naturals)

In a small bowl, whisk the coconut cream, raspberries and stevia, then add one TB of flour at a time to thicken the icing to your liking... Whisk in each Tb so that there is no clumps and it mixes well. Then when it is thick to your liking, pour the icing into a ziplock bag and put in the fridge for 20-30 minutes. Then when you are ready to frost the cookies, cut the corner of the bag of frosting. Just a bitty cut and then you can control the amount of frosting and decorate what you like. I know there is some natural food-coloring out there that I plan to try soon.

Well friends, let the cookie-baking fun begin! I hope you are having a great time getting ready for the Christmas holiday. Tis the season and it is always so warming and fun to bake cookies, sit by the fire, and play some Christmas music. I hope your heart and home are warmed this season as you anticipate the coming Jesus in your life with all His gifts of love and blessing.

Much love to you as always!

Leftover Curried Turkey Salad

2011-11-28T14:06:00.002-05:00

It's Monday. Monday after a long holiday Thanksgiving weekend with lots and lots of amazing food and relaxing. Our Thanksgiving feast was amazing, even though not everything went as planned it was still a great day. When does everything go as planned anyways... :) We had plenty of food to go around for the whole family, with a good helping of leftovers as well. The pies were a hit, and with not much leftover I even made another two pies to get through the holiday weekend leftovers. I'm a little bit crazy about pie though, and really love making pie too. Especially this one. And this one. Perfect holiday deliciousness!

But, now it's days after the holiday and we still have some wonderful roasted turkey still around. So, why not make an amazing and fresh turkey salad that can be layered over a bed of greens or served with your favorite gluten-free bread, chips or crackers. I ate a lot of tuna, egg and chicken salad when I was a kid and this recipe is a grown-up version of all the love for a mayo coated salad. I guess because of it being a food I ate as a child, it has a special place in my heart and may even find it's place as a personal comfort food. This salad also has all of the perfect fall flavors paired with a nice dose of curry powder to bring it to an addicting lunch, appetizer or meal centerpiece.

Leftover Curried Turkey Salad Recipe
1 pound (3 cups) of leftover roasted turkey pieces (light and dark meat)
3 stalks of celery finely chopped (about one cup)
1 large apple finely chopped (about one cup)
1/2 cup of dried cranberries or cherries
1 Tablespoon of fresh chopped parsley
1 Tablespoon of fresh chopped sage leaves

1 Tablespoon of curry powder
1/3 cup of organic mayonnaise (or egg-free vegan vegenaise)
1 Tablespoon of extra virgin olive oil
1 Tablespoon of prepared mustard
1 teaspoon of gluten-free tamari sauce
dash of sea salt and black pepper

In a mixing bowl, add your shredded roasted turkey pieces and your finely chopped celery, apples, herbs and dried cranberries. In a separate bowl, add the mayo, mustard, tamari and spices, then whisk the sauce together really well and then pour over the turkey and fresh ingredients in the other bowl. Mix well together and top with some fresh cut herbs or sea salt and pepper if you want.

Serve with your favorite GF chips, crackers or bread. Or just add it to a bed of greens to serve up. This recipe will make enough for 4 people to have a heaping cup-full serving. Could be enough for 6 people if you were not serving as the main dish. This is a perfect leftover lunch,or could even be a festive appetizer dip for another holiday party. Enjoy!

Well friends, I feel like I am on a holiday cooking hangover and hope to get back to the kitchen in a few days to start up some Christmas cookie experiments. I also received an amazing package from NuNaturlas Stevia products that I want to use in some of my holiday baking, and also share with you in a giveaway...more to come soon... Stay tuned. For now, I'm just going to worry about finishing up those amazing Thanksgiving leftovers and look forward to the Advent/Christmas season.

Much love to you as always!

Thanksgiving Menu 2011

2011-11-18T09:10:00.002-05:00

Well, I did it. I finally put my Thanksgiving menu together. But first I have a few thoughts...

As a young adult I had the privilege of traveling the world. I have seen starving children straight from the national geographic photo with my own eyes. I've seen the poorest and the richest corners of the earth and I've also seen death and new life. Watching people breathe their last with a sigh of thankfulness for the life they lived. Watching naked children with flies eating at their dirty skin laughing and playing with garbage as toys. In each extreme, I have observed the deep awareness that life is fragile. These people and places carry the weight of what it means to be thankful. People who are truly thankful for a meal. Truly thankful for a blanket, for a homecoming, and for the simplicity of rice and beans.

In our culture we have so much stuff it's hard to find a true place of thankfulness and gratitude with all of the distractions. We have to peel back the layers of stuff we have crowding our minds, hearts and homes. And, it's sometimes hard to find joy when we are comparing ourselves to the latest and the greatest at every turn. So as a fellow human being on the pursuit of bringing more joy, hope and thankfulness to my life I have to force myself to ponder life as a gift.

The gifts are endless. Start writing them down. You will come up with a book full if you just kept thinking of all the things we have and love. Food, relationships, running water, and convenience are just the big ones, but if you went through your day with the awareness that it was all a gift you may start to feel more joy and gratitude for each moment. I have also seen and learned that it is easier to find joy when you are not chained to the ambition to always have more. When everything is stripped away or something or someone is suddenly taken from you, then you know what is really important. In the simplicity you find more appreciation.

My challenge to you (to myself) this Thanksgiving is to find gratitude in the simplicity. Even if you have to give away half of your stuff and see how you can still live without it. You have to force yourself to not find your belonging and your identity in what you own. May we all live with the awareness that our lives are a gift and that we can now give that gift of life to others through love, joy and peace.

We are blessed to be a blessing.

Thanksgiving Menu

(gluten-free, dairy-free soy-free)

(mostly egg and nut-free as well)

Locally Raised Fresh Turkey and Gravy

+Turkey Brine Recipe by The Pioneer Woman

+Roasting Turkey Tips without Breaded Stuffing

+Gluten-Free Gravy by Whole Life Nutrition

Creamy Whipped Mashed Potatoes (vegan)

8-10 pounds of Yukon Potatoes pealed and roughly chopped

boiled in a large pot of water until extra soft

drained in strainer and then put back in large pot

with a hand-held mixer blend hot potatoes

with vegetable broth and Earth Balance soy-free

sprinkle sea salt and black pepper to you taste

using an "egg-white" whisk in the mixer will make it extra creamy
you can add finely chopped herbs or other spice to your taste...

Cornbread Herb Stuffing

Cranberry-Apple Relish

Green Beans with Maple Caramelized Apples

Mom's Sweet Potato Casserole

This is literally my mom's recipe that she makes

gluten and dairy free for me

I asked her to bring it to dinner

and I will post the recipe and pictures soon!

Desserts

Traditional Pumpkin Pie

Pumpkin Coconut Cream Pie

Apple Pie Bars

Spicy Cranberry Punch

Other blogger-friends recipes that would be amazing additions to any Thanksgiving feast:

Black Quinoa Pumpkin Salad by Whole Life Nutrition

Butternut Squash and Pomegranate Salad by Jenn Cuisine

Cranberry Sauce by Elana's Pantry

Roasted Brussel Sprouts and Grapes by Jeanette's Healthy Living

Squash Pie by Iris at The Daily Dietribe

Blueberry Pie by The Spunky Coconut

Pumpkin Bars by Karina at GF Goddess

Some more Thanksgiving-worthy recipes of my own:

Fresh Pumpkin Soup

Sweet Potato Cornbread

Savory Pumpkin Corn Muffins

Pumpkin Cheesecake Bars

Pumpkin Pudding Bars

Some little extras for table set-up inspiration:

Apple Candles

Table Settings

Pumpkin Centerpiece

Pumpkin Vase

Pumpkin Candle Holders

Cranberry-filled Candle Jars

Some Notes:

Well, friends, that is my menu and my recipes and even some more inspiration. We are buying our turkey through a local farm that humanely raises their animals. With no hormones, antibiotics and ect. The brine I used last year and LOVED it. It is a perfect combination of flavors and makes the turkey extra juicy. In my humble opinion, you MUST brine the turkey for it to be juicy and extra delicious. I roast my turkey stuffed with onions, celery, carrots and sitting in a broth bath with lots of fresh herbs. I also rub the skin with olive oil and sprinkle with lots of sea salt and black pepper. I think I will start the roasting around 7am, after bring for 24 hours and hopefully it will cook up by 2pm so that it will have time to cool and cut for a 4pm dinner. I will follow Whole Life Nutrition's GF gravy recipe, but basically all you need is some stock and arrowroot, tapioca or corn starch for the thickening. I plan to use some of the fat drippings from the turkey as well.

The mashed potatoes is not a "recipe" of mine yet. It is just how I have made mashed potatoes in the past and they always come up creamy and melt in your mouth delicious- which makes people think they must have cream and dairy in them. But they don't! The stuffing recipe is my own, and yes I keep making it every year because we just LOVE it. It is so simple and budget friendly because you do not need to buy some extra expensive GF loaf of bread. It is also without meat so vegetarian (or vegan) friendly.

The green beans will add some greens to the meal, but you could add any favorite vegetable like brussel sprouts or even a beautiful fall-fill spinach or greens salad. And the cranberry relish is pretty basic and simple as well.

The desserts, especially the pumpkin pie, is a must for Thanksgiving if you ask me. The Pumpkin Coconut Cream pie is my latest addition, and I love it because it is so simple and creamy. The Apple Pie Bars will be a new favorite as well. And the cranberry punch will be a version of Whole Life's Nutrition.... I am thinking about using apples and apple cider instead of the orange juice though.

Well, I am sure I will think of other things/recipes to add to this once it is posted, but I will try and just add this to the ongoing conversation of how to make a GF Thanksgiving Dinner. Also, I will post the recipe my mom uses to make a "traditional" sweet potato casserole.

Most importantly, I hope you are able to create a GF feast that will not distract you from what's most important. It is so easy to be so stressed out and worked up about food when you are a gluten-free friend or one with special diet needs. But if you can contribute to the family meal or create a simple menu of your own then you can clear up some of the stress. That way you can enjoy what you really want to enjoy, like Grandpa's stories and the new niece or nephew.

My hope for you is that you find thankfulness in the simplicity, joy in your relationships, and lots of love and gratitude for all of the gifts in your life. And, here's to another gluten-free Thanksgiving...cheers!

Pumpkin Coconut Cream Pie (vegan)

2011-11-17T11:27:00.006-05:00

Pumpkin pie with a coconut cream twist. It is a creamy, pudding-like piece of goodness that will have you coming back for more. I just needed to post this one last recipe before I posted my gathered together 2011 Thanksgiving menu for you (I hope to tomorrow). I have been working on putting this together for weeks, and because I am hosting this year, I had a lot more planning up my sleeve to keep me busy. I am so excited for it all to come together, and share a delicious meal to celebrate life and give God thanks for all the gifts he has given us.

This dessert is perfect for fall, and perfect for the dairy-free, gluten-free, nut-free friend that may be having troubles figuring out what to make for a Thanksgiving dessert. Yes, there are a lot of options out there, but this one avoids eggs and milk, and not to mention has an amazing dose of wonderful in it. Tastes good and good for you. And can I just say, I love chia seeds and coconut. And the pumpkin is just the "cherry" on top.

I will mention that the inspiration for this recipe from comes from Iris's Squash Pie and Kelley's Pumpkin Bars. Both are other amazing options for a Thanksgiving dessert or fall treat. Thanks ladies for your inspiring devotion to gluten-free living.

Pumpkin Coconut Cream Pie Recipe (vegan)

Crust:
1/2 cup of tapioca flour
1/2 cup of sweet sorghum flour
1 cup of fresh buckwheat flour
2-3 TB of sucanat (or coconut palm sugar)
dash of sea salt
dash of cinnamon and ginger
5 TB of organic coconut oil
1-2 TB of pure water
2 TB of apple cider vinegar

Mix the flours first, then add the sucanat and salt. Then add the oil and mix well together. Lastly add the cider and water and get a crumbly but sticky dough. Then roll it a few times in your hands and then press with your hands on the bottom of a pie pan. It doesn't have to be perfect. Just make sure to try and even out the crust dough with a fork or your fingers. Once even to your liking, put in a preheated 350 degree oven for 15 minutes. Pull out from the oven and let cool on the stovetop. Prepare the filling while cooling.

Pie Filling:
2 cups of fresh baked pumpkin
1 can of full-fat coconut milk
2 TB of coconut flour
1/4 cup of chia seed meal
1/3 cup of sucanat (or coconut palm sugar)
1 ts. of ground white stevia powder or 12 drops of Nu Naturals pure vanilla stevia liquid
2 TB of soft coconut oil
1 teaspoon of pure vanilla (omit if you use vanilla stevia liquid)
1 TB of pumpkin pie spice blend (or 2 ts. of ground cinnmon, plus 1/2 ts. of ginger, cloves and nutmeg)
1/2 ts. of sea salt

In a large blender (I used just a regular, but a high-powered or Vitamix or Blendtec would be awesome), or large food processor, put all of the above ingredients in. Then blend away and it should whip it up to a pudding-like mixture. You could also try whisking the filling in a bowl with a mixer or hand held whisk, but I liked using my blender to have less mess and work. Blend till smooth. Then pour the mixture into the cooled pie crust. You will want to lick the spatula on this one. So yummy just as a pudding mix really. Then. smooth out the filling in the pie crust and make a swirl or look pretty because it will come out this way when you are done. Then re-enter the pie to the preheated 350 degree oven and bake for exactly 30 minutes. Pull from the oven and let cool till you can touch the pan with your fingers, then put in the fridge and let cool overnight. Or at least 6-8 hours so that it is set and firm and ready for cutting.

Then, ENJOY!

Notes:
-You do not need a whip topping for this dessert, the pie is perfect as a combo of pumpkin and whip already together.

-It's best served cold. And it may get a bit messy, but the crust is firm, so you will be able to get under the crust and pull the piece out from it's roots. Try and use a clean knife to cut each piece if you are worried about the pieces sticking together.

-You can use any GF pie crust if there is one you prefer

I hope your holiday menu is coming together and you are enjoying the thought of having a feast with friends and family. I will be posting my menu tomorrow. Much love to you today!
xoxo
Stephanie

Maple Green Beans with Caramelized Apples

2011-11-16T08:05:00.006-05:00

What a combo! Caramelized apples, onions and then tossed with tender and fresh green beans. Once you have this simple green bean dish you will not be wishing for some creamy green bean casserole. I know, it's true, I used to love the "traditional" green bean casserole. You know the one you eat maybe only once a year at Thanksgiving dinner. Yeah, that one, with the crispy onion tops. Yes, there is something about tradition, but I promise this dish will fulfill all of your desires in a green bean dish. It's crisp, fresh, healthy and full of flavor. Perfect for any fall feast, and could even be made into a great dinner dish on it's own.

Just look at those flavors and colors. Green beans are one of my most favorite veggies. Mostly because I love the texture and the first bite into a freshly picked and steamed beans. Crisp and crunchy. And, I love their gorgeous green color. But really, I think this simple combo of apples and green beans is the perfect addition to your Thanksgiving feast. That is why I am sharing this dish with you now, and you can also look for it on my Thanksgiving Menu line-up (that will be coming in the next post!)

The great thing about this simple green bean dish is that it can be made in minutes. With all the other craziness of preparing the Thanksgiving feast, you need to have one simpler side that is better than canned apples or beans. This is your trump card. Plus, fresh or frozen green beans are so very simple to prepare. No cutting, no pealing...so simple. I love fresh beans, but I have also bought some great frozen organic beans at Costco in the freezer section.

This dish will have everyone ooooing and ahhhing with the great fresh fall flavors and whether you are planning a turkey or not, this dish may steal the show. I have been making this dish for a few weeks now with all the fresh apples, but now that Thanksgiving is almost here I decided this is a must for the feast. A gluten-free Thanksgiving doesn't need to be frustrating, difficult or "impossible". This simple, fresh side is a good reminder that eating gluten-free is actually an amazing journey of eating fresh and delicious food. Celebrate and be thankful, friends!

Maple Green Beans with Caramelized Apples Recipe
2-3 TB of olive oil
1 medium sweet onion, or 4 large shallots
2 medium-large apples cored, and thinly sliced (I used 3 small Empire apples)
2 pounds of organic fresh or frozen green beans
2 TB of pure maple syrup
2 TB of apple cider (or orange juice) *If you want more tangy, use apple cider vinegar instead*
sea salt and cracked black pepper for topping and taste
1/4 cup of roasted pumpkin seeds or slivered almonds for topping

optional ingredients: fresh sage, dried craisins or raisins

First, in a large skillet or pan drizzle some olive oil and saute the onions and apples. Let them saute on medium to low heat to not burn, but to caramelize and turn golden and soft. Then, bring a large pot to a boil and sprinkle some sea salt. Add green beans to the boiling water and do a quick 3-4 minute boil with the beans...until they are tender, but still crunchy crisp. Or, you can also steam the beans for about 4 minutes if you prefer.

Lastly, add the tender green beans to the large skillet with the onions and apples, Then add the cider (or vinegar), maple syrup and salt and pepper. Stir all together and let cook over the heat for just a minute to blend all of the flavors. Then you can toss some fresh roasted pumpkin seeds or slivered almonds to the top of the dish to serve. If you prefer to add more oil (or butter if you prefer) or syrup for more saucy flavor, then go for it. Also, I have a lot of fresh sage on hand that I thought about adding just a sprinkle of to add some more flavor. I didn't add it to the recipe though because I didn't want the sage flavor to overpower the caramelized onions and apples. So add some fresh herbs only if you like.

Serve with dinner as a side, or pour over some quinoa and chickpeas for a nice dinner plate. This recipe will serve about 6-8 people as a side dish.

Ok, friends... I had to post this simple and amazing recipe before I posted my Thanksgiving line-up. I am planning to roll that out by Friday and looking forward to sharing my favorites, some other's favorites and a little bit of thanks-givings-of my own.

Much love to you today!

Apple Pie Bars (vegan)

2011-11-14T09:45:00.003-05:00

Thanksgiving is just days away and I am thinking about pie. I was thinking about the turkey as well, and the stuffing...but the pie, that is what I can't get off my mind. Who doesn't love the fresh pumpkin pie, and yet I have so many fresh apples this time of year too. Should we make both pumpkin and apple?

Hmmm, yes, I think we should. But, could we really eat a slice of both?! Even after the fabulous dinner? Who am I kidding?! Ok, ok, it is Thanksgiving after all...

What a dilemma. In a good way, of course. The dilemma alone is something to be thankful for! To have an abundance of fresh apples and pumpkins, plus the ability to make a gluten-free vegan homemade treat from a warm and cozy kitchen. Very, very thankful for the abundance of food and pleasures that we are able to have. Much to be thankful for, and much to share.

So, what if hypothetically... let's just say...we made both. But one was a bar, and the other a real pie.

Ok, ok, I can deal with that. And, superficially, it makes me feel less of a glutton. One piece of pie, and one bar...:)

It doesn't really matter (really!) because you are still eating both, but for the sake of appearances :)

The apple pie bars add variety and they are pretty cute as well. I have been thinking up this creation for a while. Especially since I love apple pie so much, but sometimes, you really don't want (or need) a whole slice of pie. Apple crisp is yummy as well, but sometimes it's hard to portion-control when you feel like you are eating oatmeal. So a cootsie-cut-up apple pie bar might just be a fun way to get the best of both worlds. Plus, these turned out to be melt-in-your-mouth delicious!

Apple Pie Bars Recipe (vegan)

Crust:
1 cup of Bob's Red Mill gluten-free baking blend (or other GF blend)
2/3 cup of millet flour
1/3 cup of tapioca flour
2 TB of sucanat
dash of sea salt
4 TB of organic coconut oil
2-3 TB of pure water

Mix the above ingredients in a small bowl, except for the water. After you have mixed the flour and oil you will have pea-shaped flour blend, then add 2 TB of water to get a doughy crumble-like pie crust. You may need to add another TB of water depending on how dry it is. Then, crumble the dough on the bottom of a 9x13 pan and press down with your hands and fingers to make a "pie crust" It doesn't have to be perfect, but if you want to use the bottom of a cup or measuring cup to smooth out and even out the crust, that works great. Then, put in a preheated 350 degree oven for 15 minutes, until golden brown, but not overly baked. Par-baked. While baking, make your apple fulling...

Filling:
5-6 cups of finely chopped apple pieces ( I used 7 small empire apples!)
1 TB of ground cinnamon
1/3 cup of tapioca flour or arrowroot starch
1/4 - 1/3 cup of maple syrup or coconut palm sugar (or sucnant)
juice of one lemon
3 TB of pure water, or apple juice

I leave the skins on my apples because I like skins, but if you want to peal, that is fine too. Basically, fine chop your apples into small pieces, then in a medium bowl mix the apple pieces with your lemon juice, water, sweetener and flour and cinnamon. You make a nice coating of spice and flour over all of your apples. Mix well to make sure it is evenly coated. Let sit while you pull the crust from the oven and let cool just a bit. Then, when the crust is par-baked and slightly cooled, pour the apple filling over the crust in the 9x13 pan.

Then, lastly, you are ready to make the topping...

Topping:
1 1/2 cup of gluten-free rolled oats ( I used Bob's Red Mill)
1/2 cup of Bob's Red Mill gluten-free flour blend
1/2 cup of millet flour
1 cup of coconut palm sugar (or sucnant)
dash of sea salt
1/2 cup of organic coconut oil
2-3 TB of pure water

Mix the oats, flour, salt and then mix in the oil. Lastly add the water to bind and make a crumble-like mix. Start with 2 TB of water, add 1 more if you need it to be more crumbly or wet. Then crumble the topping over the apple filling and press down firmly with a spoon or spatula (I used my hands too!) Make a firm and packed looking top and don't be afraid to press down to pack it all in together.

Then, put back in the 350 degree oven for 1 hour. Bake until you can see the apples bubbling. Then pull from the oven and let cool at least 1 hour, but 2 would be better. Cut squares, 4x5 bars in a 9x 13 pan. Use a fork or spatula to serve to be able to get under the pie crust and serve out like a bar. You can use your hands or a fork to eat. It will still be a bit messy and crumbly like a pie or crisp, but you have more control over it because you cut the squares. You can serve slightly warm or cold.

No need for ice cream, unless you want it. They can be cut and serve on a nice platter to make it easy to pick up and put on a plate. Good for dessert, but could also be a nice party-food for a group or an appetizer.

I even had some friends be my guinea-pigs on this treat, and they also liked it. So, just don't take my word alone, even though I am my harshest food-critic. Plus they surprised me and even tasted better the next day. Just look at the apple pie goodness...

So, you may be thinking about your gluten-free Thanksgiving menu as well. I am gathering my menu together, and I am planning on sharing it with you in one of my next posts. I will share what I am making, my recipes, and even some of my other favorite links to my favorite turkey brine and roasting tips. I buy my turkey from a local farm, which I think only adds to the amazing-ness to the dinner and follows my values of eating local, farm (not factory) raised meat. More info to come in my future post...

But for now... You can bet this apple pie bar will make an appearance on my Thanksgiving menu. It turned out just as I had hoped and it will be a great addition to the fall-seasonal dinner and dessert menu.

I hope you find yourself planning with excitement and no anxiety this holiday season. Make your gluten-free menu fun and full of the foods you love. Lots of seasonal veggies and fruits, and may you have the spirit of anticipation instead of dread!

Much love to you as always!

Tahini Roasted Kale Chips

2011-11-10T08:21:00.006-05:00

Tahini roasted anything is good. So why not roast your kale with a touch of tahini and make an easy snack that is green and packed full of vitamins and goodness? Why not, right?!

Kale is full of vitamin K, C and A- all essential vitamins for your immune system and blood. Good to keep you strong and full of energy. And, great this time of year when the cold germs are everywhere and the busy-ness of the holiday season quickly approaches. Kale is dubbed a super-food by modern nutritionists and has been said to be a healing agent against digestive issues. But really why wouldn't it be? Hello- it's green and totally seems like the healthiest green thing to eat on the planet.

Also, it is November and I still have kale growing in my garden, in fact, besides a few herbs, it is the only thing growing in my whole yard. It is the heartiest green I have ever seen. I look in the backyard and I see tons of dead leaves, brush and an obscene hole of where the garden once was... and then I spot the green beacon of life coming from the kale plants. They still stand strong and green, in fact they look brighter and greener now than in August. So, they stand there green in the dead backyard as a reminder that we must eat our greens. And with a touch of tahini and a few spices, these "kale chips" are perfect for eating straight from the oven as a snack or topping on a soup or salad or even as a side dish for lunch or dinner. Plus, the added fats in the tahini (and oils) helps your body digest the nutrients in the kale better. It makes the vitamins more soluble and that is always a good reminder when eating your greens.

Tahini Roasted Kale Chips (vegan)

1 large bunch of curly or lactino kale (about 4 cups of washed, deveined and chopped leaves)
3 TB of natural tahini (not sesame seed butter because it is too thick) you just want an oily-natural-tahini
*drizzle of olive oil if your tahini doesn't have any naturally occurring sesame oils
1 ts. of ground paprika
1 ts. of ground garlic powder
1/2 ts. (or more if you like it hot) of black pepper or cayenne pepper
1 ts. of wheat free tamari sauce
1 TB of pure maple syrup
dash of sea salt if you like

First, wash and de-vein your kale leaves and make sure you pat the leaves dry with towel. You get less soggy and crispier kale chips with drier leaves. Roasting clean, dry and crisp leaves is key!

Mix all of the above ingredients in a large mixing bowl. Make sure you chop the kale leaves to be more bite size if you want to make "chips". The tahini you use should and must be a natural variety that has lots of naturally occurring oils coming from it. If you use a thicker tahini, I suggest you drizzle just a touch of olive oil to get the tahini spread over all of the leaves. Add the spices and thoroughly blend over all of the leaves. Spread out the coated kale leaves on a baking sheet. Spread thin and don't double up the leaves too much. Then put in a preheated 350 degree oven for 15 minutes, then turn over the leaves and bake again for 10-15 minutes, until they are crispy to your liking. Then, let cool just a minute and eat!

This way of eating kale is so addicting. You can't stop popping the leaves in your mouth. But I guess that isn't such a bad thing! Much rather being addicted to green chips than fried chips or fake foods. This is a perfect snack for kiddos and an after school boost.

I am hoping my kale will keep growing until December (or at least until the snow starts falling)! Kale is one of my most favorite vegetables to add to everything. And, my baby loves it too. I guess it is as they say, monkey see monkey do. And I really hope my little monkey continues to enjoy all the green things that I do. What's your favorite way to eat kale or roast kale?

Hope you have a great day and stay warm and healthy!

Much love!

Sweet Potato Lentil Quinoa "Meatloaf" (vegan)

2011-11-08T09:55:00.003-05:00

Amidst all of the fall love for pumpkins, squash and apples, I almost forgot about another fall favorite: the sweet potato. The sweet potato, or yam, is another vegetable to eat this season to get ready for the cold winter months. It has unsurpassable amounts of vitamin A and vitamin C. Plus the beta-carotene benefits are most definitely high enough to brag about. It has been said that the sweet potato is the most nutrient dense vegetable according to it's weight and price that you can buy at the market. We did not plant any sweet potatoes in the garden this year, but I am hoping to next year because my family loves them so much. Thankfully you can buy them at most farmer's markets or grocery stores for a decent price this time of year because it's their harvest time.

So to get creative with this great old favorite vegetable I decided to try my hand at making another ol' time favorite: a "meat"loaf. Except this one is filled with quinoa and lentils instead of the usual main ingredients of meat. It has all of the same flavors and spices, and with a hearty fiber filled mix of quinoa and lentils you will not be lacking any protein or nutrients. And who isn't looking for another way to eat lentils and quinoa? A perfect vegetarian or vegan dinner option, plus not to mention a super budget-friendly meal. A cup of quinoa, plus a cup of lentils, and some sweet potato mash is certainly half the price of a quality few pounds of ground meat. So add this loaf to your dinner rotation to save some cash and also add some variety and spunk to you life.

I topped the loaf with some gorgeous heirloom tomatoes from my garden. Yes, crazy enough I still had some lingering fresh tomatoes from my plants that just recently died. So I was excited to enjoy them yet again in such a yummy way. The fresh tomatoes plus the spicy glaze was just the touch this loaf needed.

Sweet Potato Lentil Quinoa "Meat"Loaf Recipe
3 cups of cooked red lentils (1 1/2 cup dry lentils with 3 cups of water)

3 cups of mashed sweet potato

3 cups of cooked quinoa (1 cup dry quinoa cooked with 2 cups of water/broth)

1 medium onion, finely chopped

3 minced cloves of fresh garlic or 2 ts. of dried garlic powder

1/2 cup finely chopped kale

1/4 cup finely chopped fresh parsley

1 TB. of olive oil

1/2 ts. black pepper

1/2 ts. ground cumin

1/2 ts. paprika powder

dash of cayenne pepper or more if you like

1 ts. chili powder

1 ts. Italian seasoning blend or dried thyme

First, bake one very large sweet potato to get about 3 cups of sweet potato puree or mush. Or you can boil a pot full of chopped sweet potato pieces. Just make sure you bake or boil enough for 3 cups. Then in the meantime cook 1 1/2 cup of dry red lentils with 3 cups of water on the stovetop for 20-30 minutes until a mushy soft lentil mix. Alongside of cooking your lentils, cook some dry quinoa (about 1 cup dry) with 2 cups of broth or water. After about 30-40 minutes you should have all of the main ingredients cooked and ready for mixing. I let the lentils, quinoa and sweet potato cool down a while to make sure that when I mixed with my hands it wasn't too hot.

Then in a large mixing bowl I mixed the sweet potato, lentils and quinoa along with the onion, kale parsley and spices. Like I said, I mixed with my hands to fully mix in all of the spices and blend the ingredients well. Then, I laid a piece of foil in a 9x13 baking pan and drizzled it with olive oil. Then with my hands I formed a large oblong loaf-like with the mix over the foil. It should look like a loaf of bread (or meat) and you can form or spread it out to look whatever you like. Then you need to whip up a glaze for baking...

Glaze:

1/2 cup of organic ketchup

1 TB of pure maple syrup

1 ts. of wheat free low sodium tamari sauce

1 ts. of ground cumin

dash of hot or black pepper

1-2 Heirloom tomatoes slices thinly for topping

In a small bowl, whisk the ketchup and spices to make a glaze. Then brush or spread the glaze over the loaf and then top the glaze with thinly spiced tomatoes.

Then put the loaf in a preheated 350 degree oven for 1 hour.

Serve warm from the oven for your meal. Because you have the potatoes already in this loaf you may just want to skip the traditional mashed potatoes with "meat" loaf and add just a side of a green salad or green veggie. This meal is filled with protein, fiber and lots of vitamins and minerals. Super yummy and super good for you too!

A bite of that will have you surprised about how good this combo works together. It may not be the prettiest of dinners, but it is very flavorful and healthy, so who's complaining?

I hope you try this dinner out, especially if you liked my sweet potato patties. That's what's for dinner at my house, now, what's for dinner for you this fabulous fall day?

P.S. I started a Facebook Page for this blog... it is still in the starter stages, but you should still come over and "like" me... just for the sake of boosting my self-worth of course ;)

Hope you enjoy!

Much love to you as always!

Pumpkin Chocolate Granola (gf+vegan)

2011-11-06T08:43:00.007-05:00

Yes, yet another pumpkin recipe. Like I said in my last post, when you roast a pumpkin and make pumpkin puree you have a lot of pumpkin to play with in recipes. So, why not add some pumpkin to your granola, right?! I have been dreaming up this granola idea for a while and finally whipped up the idea to see what would happen. Making homemade granola is a fabulous idea anyways (any time of the year) to fill your kitchen with goodness, but yesterday with the magical colors and scents it was extra special. It was absolutely gorgeous here in Michigan yesterday. The colors of the trees were so radiant.

The sun was shining super bright and it was reflecting off of our bright yellow trees in the back and front yard. The bright blue skies against the yellow trees was just stunning. The occasional drop of a leaf from the sky added a magical touch to the day as well. A whimsical fall wonderland. And, the best part was that it was Saturday and my husband was home and we had such a fun family day. Well, I guess it was kinda a family 'work' day because we had lots of leaves to rake and had to winterize the garden. Yet, when it was as gorgeous as it was, and we are all together, those are the best kind of 'work' days with the family.

Yet, after all that outdoor fresh air and bright sunshine, I did find my way to the kitchen to bake something. Nap time for the babe means baking time for me :) And, there is no better way to add the scents of fall to your life than fall baking with pumpkin. Hmmmm, perfect! So I made this super easy, nut-free, vegan granola recipe to share in the magic of the season. Added a touch of cocoa to make it rich and delicious.

Pumpkin Chocolate Granola Recipe (vegan)

3 cups of gluten-free rolled oats

3 cups of brown rice cereal puffs

1 cup of raw pepitas (shelled pumpkin seeds)

1 cup of raw sunflower seeds

1 1/2 - 2 cups of dried cranberries (or mix with raisins)

1/2 cup of coconut palm sugar or sucanant

1/2 cup of raw cocoa or baking cocoa

1/2 cup of homemade applesauce

1 cup of pumpkin puree

1/3 cup of pure maple syrup

1/3 cup of melted organic coconut oil

1 TB of ground cinnamon (or pumpkin pie spice blend)

1 ts. of ground nutmeg

1 ts. of ground ginger

1/2 ts. of sea salt

optional: add 1-2 cups of a slivered almond or crushed pecan if you enjoy nuts, I left nuts out because I have been trying to avoid nuts lately for me and for the sake of my little boy, but you can for sure add in some nuts to this granola recipe if you desire. I must say though that the brown rice puffs and oats, plus the seeds make a perfect nut-free version of granola... I didn't even miss the nuts.

optional last ingredient: 1-2 cups of Enjoy Life mini chocolate chips mixed into the cooled granola

Mix all of the ingredients by hand or with a spatula in a large mixing bowl. Then on a parchment papered large baking sheet (12x18) or 2 cookie sheet lay out the granola mixture about 1 inch thick. Spread thin and put in a preheated 350 degree oven. Bake for 30 minutes and then pull from oven.... leave the oven on, and let the granola cool for 15-20 minutes, then use a fork or spatula to turn over the granola and toss just a bit. Then put back in the oven for another 15-20 minutes to really get crispy. I like my granola crispy and because of the moisture in this recipe I think the baking-twice method works best here, but you can also just bake once for 30-35 minutes on the 350 degrees and pull from the oven to cool as well. Once done baking, let cool for an hour or two to really crisp and crunch up. Then if you want to make it really chocolately, add some mini chocolate chips to the granola and toss it up. Then transfer to your saving container: glass jars, or tubs, or even a zip lock bag works well.

Fun ways to eat or share granola:

+ for dessert over coconut icecream, yogurt or kefir

+ for breakfast with a cup of your favorite non-dairy milk

+ for snacking on a long trip, hike or walk

+ over an apple or peach crisp recipe

+ share with friends in a large mouth mason jar with a recipe tag

+ bring it to a party as a condiment or for snacking

Pumpkin and chocolate are such a nice pair. They compliment each other's bitter yet sweet qualities and the added cinnamon and nutmeg really bring out the depth of the flavors. I haven't made granola in a while, and this recipe was a perfect fall way to make granola (and I am sure I will be making this recipe more throughout the holiday season).

I hope you enjoy, and have another fabulous fall day.

Much love to you!

Savory Pumpkin Corn Muffins (vegan)

2011-11-03T07:45:00.012-04:00

Tis the season for soups, stews and chili's and what better to pair a simmering bowl of goodness than with some corn bread muffins. Add some pumpkin and you have a fall-filled treat. I tried to make these muffins a bit savory, but if you like you could add a little more sweetness and some more sweet spices and you could have a sweet treat as well.

Pumpkin has been a huge part of my kitchen as of late. Just look at my past few posts...:) But seriously, baking a pumpkin is so simple and it is a perfect way to fully engage in the fall spirit, and not to mention the goodness of the seasonal eats. Pumpkin is packed full of vitamins and minerals: vitamin A, vitamin C, magnesium, potassium and zinc. Perfect to build up your immune system as we head into the cold-flu season. Plus, the fiber rich pumpkin will help clean up and build up your digestive tract. So if you haven't carved, smashed or composted your pumpkins yet, I suggest you try and cut them open, and start baking away.

Here is the simple steps I follow to bake a pumpkin:

1. Wash in the sick to clean up any sand, dirt or whatever.

2. Pull of the stem and use a serrated or sharp knife to start cutting at the top and move to the bottom. You can cut on each side of the stem and then turn over and meet in the middle. I do not peal or chop up my pumpkin in many pieces unless it is very large. I just slice it in half.

3. Take a large spoon and carve out the seeds and strings. (Save the seeds in a strainer to rinse and roast with a little oil and sea salt).

4. After you clean out the insides, rinse again under water, and then lay on a baking sheet lined with foil or parchment paper. You can do the same to the other side of the pumpkin and then...

5. Bake the 2 pumpkin sides in a 350 degree oven for 1 -1/2 hours depending on how large you pumpkin is. You can check after an hour with a knife. Just use the knife to slice through and see how soft it is. You want it to be butter soft and ready to puree...so soft.

6. When the pumpkin is soft, pull from oven, let cool for an hour or so, then use a spoon, your fingers or a knife to peal away the skin and save the meat.

7. Put all of the meat of the pumpkin in a food processor or high-powered blender. Blend until smooth and creamy, you may need to add a splash of water to get the pumpkin moving, but you should not need to add too much because you do not want a smoothy, you want pumpkin puree.

8. Then use the puree in your pies, soups, baked goods, smoothies, pudding bars, or in whatever you want. The pumpkin puree also freezes really well, so freeze in 2 or 4 cup amounts in freezer zip lock bags or containers of choice. I also bake 1-2 pumpkins at a time to have lots of puree to play with or freeze.

Those are the steps I follow, pretty simple and it makes so much pumpkin puree that you will not buy canned again. Plus it is so fresh and flavorful that you will be so happy you went domestic on this one. You can bake most any winter squash this way and make puree from the meat. It is just the first step to making your kitchen filled with fall.

Savory Pumpkin Corn Muffin Recipe (vegan)

1/2 cup of organic corn flour (millet flour is a good replacement here)

1/2 cup of organic corn meal (quinoa flour is a good replacement here)

1/2 cup of tapioca flour

1 cup of Bob's Red Mill gluten-free baking flour mix (or brown rice flour works too)

2 TB of flaxmeal

2 TB of coconut palm sugar or sucanat

2 ts. of baking powder

1 ts. of baking soda

1/2 ts. of sea salt

1 ts. of ground cinnamon

1/2 ts. of ground cumin

dash- 1/2 ts. of ground chili powder

dash- 1/2 ts. of cayenne pepper

dash-1/2 ts. of ground nutmeg

1/4 cup of homemade applesauce

1/4 cup of pure maple syrup or agave nectar

1/4 cup of light olive oil

1/3 cup of non-dairy milk with 1 TB of lemon juice (I used So Delicious coconut milk beverage)

2 cups of pumpkin puree (I used fresh puree)

In a large bowl, mix together the flours and all the dry ingredients. Then in a separate bowl add the non-dairy milk and lemon juice to culture just a minute. Then in the large bowl add the wet ingredients and finally add the milk-mixture. Mix well together and make sure it is well blended and no clumps. Plus, you will want to notice if there is bubbles from the baking powder. This is a good sign. Then after letting the batter sit for a few minutes to soak up the moisture, then pour into 12 cupcake liners in a cupcake baking tin. This recipe will make 12 large muffins. Bake in a preheated 350 degree oven for 20-22 minutes. Until golden brown and baked through.

BAKING NOTES:

*If you are trying to avoid corn products, I added some substitution flours to make a savory pumpkin muffin without the corn. It will turn out just as hearty, minus the corn.

*If you want to sub the milk mixture for some vegan yogurt, you can do that too. I recommend So Delicious' plain coconut milk or greek yogurt.

*If you want to pour this batter into a 9x13 greased pan, you should come up with a cornbread to cut and serve. Bake at the same tempt and at the same times, then you may need another 10 minutes of baking depending on your oven. Bake until golden brown.

Let cool and serve with hot chili or soup.

Here are some of my favorite recommended soups to go with these pumpkin corn muffins:

Wild Rice Squash Soup

Butternut Squash Vegetable Chili

Fresh Pumpkin Soup

Vegetable Chickpea Stew

Peanut Cabbage Quinoa Soup

I hope you have a fabulous fall day and stay warm with a bowl of comforting soup and perhaps some pumpkin cornbread muffins.

Much love to you!!!

So Delicious Giveaway WINNERS!

2011-11-02T21:35:00.005-04:00

Well, the day has come to pick (via random.org) the two winners for the great So Delicious giveaway.

The two lucky winners for the So Delicious giveaway are.... drumroll.....

#40- Erica

#28- Joelle

Congratulations, Joelle and Erica! I hope you enjoy some of the So Delicious nog, or any other great So Delicious product you may desire.

Please contact me via my email: stephanielaidlaw@gmail.com so that I can get your mailing address and send out your gift VIP coupon.

Thanks everyone else for "playing" the giveaway, and I hope you are having a great week!

P.S.

I am looking forward to posting a new recipe tomorrow, and yes, I am still on a pumpkin kick... and this may be a good or bad thing seeing that it doesn't seem to be going anywhere... I may just be posting pumpkin recipes until Thanksgiving. Oh, but who doesn't LOVE pumpkin this time of year!?!

Much love to you, goodnight!

Pumpkin 'Nog Chia Pudding (vegan) + So Delicious GIVEAWAY

2011-10-28T14:34:00.012-04:00

Hello Friends, here is my newest favorite pumpkin recipe to share. I mentioned in my last post that this may be a nice recipe for the adults to enjoy...which is completely true, BUT, it is also great for kids too! So, gather your pumpkin, chia seeds, and head to the store to get some of this amazing vegan 'nog by So Delicious and you will be ready to make some of this perfect holiday pudding.

This recipe was inspired by a few blogs: Oh She Glows and Choosing Raw. But, I wanted to make a little twist with some Nog, and all the thanks goes to So Delicious for this one! The kind people at So Delicious were gracious enough to send me some samples of their holiday nog to try and review and then share with some of you (more details below...)

Truth is, I haven't had egg nog in many years, and I vaguely remember I used to love it. And not until I tried this great vegan version from So Delicious, I had forgotten about it's creamy lasting texture and divine taste. Hmmm, so wonderful and comforting. Also, this drink allows holiday season nostalgia fall over you in and out.

Also, this vegan nog is made with organic, NON-GMO, certified vegan and gluten-free ingredients and does not contain any garbage or artificial anything. The Chocolate Mint Beverage is also amazing. I was hoarding it all from my husband, until the last glass I completely shared with him. He couldn't believe how good it was!

I have been telling everyone I know that this is seriously a yummy holiday treat to try this season. So along with anything I have tried from So Delicious, I can proudly say I loved their product and I love what they stand for. Disclaimer: I was not paid for this review, but was given a sample of the product to try and review. Also, the opinion of this product/company is just that, an opinion.

And, the good news is...I have VIP coupons to give away to 2 of you to try a container of nog (or any other So Delicious product) you may want. Details will be below, but for now the pudding recipe...

Pumpkin 'Nog Chia Pudding Recipe (vegan)

1 1/2 cup of fresh pumpkin puree (fresh or canned will work)

1 1/2 cup of So Delicious Nog

2 heaping TB's of chia seeds

1 1/2 ts. of pumpkin pie spice

sweetener of choice: 1 ts. of stevia powder, 1-2 TB of maple syrup or coconut palm sugar

optional topping:

Enjoy Life allergen-free mini chocolate chips

Craisins or raisins

Whisk the nog, pumpkin, chia seeds and spice together in a large glass bowl. Add the sweetener you like and taste to see if it is to your liking. Then cover and put the bowl in the fridge overnight or at least up to 3 hours. Then your seed will have gelled and become like a tapioca-like seed and viola you have pudding.

Some notes:

You can obviously make this recipe like the blogs I referenced earlier, but I would suggest that if you can get your hands of this delicious nog from So Delicious, that you must make this version of the pudding. It is a perfect union of egg nog and pumpkin pie. Perfect for any upcoming holiday... and did I mention that chia seeds and pumpkin and even the coconut nog are healthy for you?! This is a health treat and you can feel completely wonderful about your choice for this treat instead of, say, real calorie filled egg nog and a slice of pie that has more calories and sugar than you probably know.

I love the simplicity of this fabulous recipe. You must try this dish this holiday season. Put some of this pudding in a fancy cup and you have a special treat. This recipe will serve 4 people, but can easily be doubled or tripled for a larger amount of people. You could also put a little bits in party cups with spoon and you could serve on a platter. This is such a yummy treat it will have you really thinking of great ideas to share and serve.

Now for the awaited giveaway details (the best part, because I love sharing!):

So friends, the only requirement to get in the running for this giveaway is to leave a comment on this blog post. If you want to get another chance at winning, then become a follower of So Delicious on facebook, and leave another comment saying you did so... and for a third chance you can become a follower of my blog (on the right hand side of the home page of my blog). So all together you can have 3 chances to win.

I will pick TWO winners using random.org on November 2, at 9pm EST...so you have 6 days to enter yourself and then tell your friends! This giveaway is only valid for US residents. Thanks and good luck.

Well, that is all I have for you today. Get your name in the drawing for this giveaway-totally worth the try.

I hope you have a great (and safe) weekend, with lots of fall fun and maybe some halloween treats (and tricks!)

Much love to you as always.

Pumpkin Jack-O-Lantern Cookies

2011-10-27T09:21:00.011-04:00

Halloween is just a few days away and people are stocking up on candy and party treats for the weekend. My son is too young to know what is going on, and even though he is going to look adorable in his monkey costume that he will flaunt for the grandparents, he does not care about candy. Thank goodness! :) I am not sure I will handle all of the over-indulgence in candy on this day. [By the way, would love to hear from other healthy mom's what they do about the candy issue.] I don't have much room to talk about candy, I LOVED candy when I was a kid, and yes, I am afraid of the day when my baby will know about candy that is sugar and dye-filled. I will get to that hurdle when I get there...in the meantime, I am baking up some cutsie tooties jack-o-lantern cookies to eat and enjoy for the weekend. They are really just pumpkin cookies that you can make without putting a face on them and you can add chocolate chips or raisins if you like. But to make baking Halloween cookies fun for the kids, I added a little fun to making some pumpkin smile faces. I hope you enjoy!

This is a fun kids Halloween treat, but I also have a special pumpkin 'nog pudding recipe I will post later for the adults in your life. Which would also be a good pair with these cookies and still doesn't make you feel sick and awful after you eat them. That is probably the worst part about November 1... the sugar hangover, or worse...a cold/flu a brewing because of a weakened immune system from the toxic sugar. So friends, why not enjoy a treat without the after sugar-shock affects and start November on a good foot!

Pumpkin Jack-O-Lantern Cookie Recipe

1/2 cup of millet flour

1/2 cup of tapioca flour

1/3 cup of organic coconut flour

1 TB of chia seed meal or gel

1/2 cup of coconut palm sugar (or pure maple syrup or sucanant)

1 ts. of baking powder

1/2 ts. of baking soda

1/2 ts of sea salt

1 ts. of pumpkin pie spice blend

1/4 cup of soft coconut oil (or vegan butter, Earth Balance- soy free)

1/4 cup of non-dairy milk (or use some So Delicious coffee creamer for some extra flavor)

1/3 cup of pumpkin puree (fresh or canned)

handful of allergen-free, vegan chocolate chips (I used mini's)

handful of organic raisins

Mix up batter, it may be a bit sticky, then roll out 16 balls on a parchment paper and flatten with a spoon, spatula or oiled cup bottom. They do not spread too much on the baking sheet, so no need to worry about too much room. Also, if you use an oiled spoon to smooth out the tops of the cookies, it will make a difference for smoothness on the post-baked cookie. Basically, however they look when you put them in the oven is how they will look when they come out. Then use mini chocolate chips to decorate pumpkin faces, and maybe some raisins to make a stem or whatever else. Bake in a pre-heated 350 degree oven for 18-20 minutes. Let cool and do not touch for at least 20-30 minutes to avoid cracking and breaking.

HERE are some more of my favorite pumpkin recipes!

Enjoy and have a happy and safe weekend!

Much love to you as always!

Rice Select WINNER is...

2011-10-25T20:55:00.003-04:00

The Rice Select giveaway winner is CONNIE! Connie- I loved your grandmother's idea for rice in pancakes. What a great idea for texture and stability. Thank you for commenting and if you can email me your mailing address at my email: stephanielaidlaw@gmail.com, then I can get your prize in the mail. If I do not hear from Connie before 10/29/11 I will draw another winner.

Everyone, thanks for commenting and reading my recipes, posts and blabber.

Hope you have a fantastic night and looking forward to posting some yummy pumpkin recipes soon!

Much love to you as always!