Coconut Applesauce Shortbread Cookies

Hello lovely gluten-free foodie friends. It has been a long while.
A, LONG. while :)

Last summer when I took a hiatus, I moved from our home with two small kids to a temporary {more rural} location for 8 weeks, then finally to our new home in new part of town. It was a long summer and fall and we are still trying to make sense and the craziness and get settled in 2015. I gave myself the space to put a halt to blogging and creating new recipes and just live in the moment and the convenience of the present. And for those friends that I was living with over the summer, they know I can't stay away from the oven for long. They found me baking goodies late into the night as my kids finally went to sleep.

I can't stay away. Not from gluten-free baking. Not from you.

No matter how hard I sometimes want to or need to. I can't stop baking and enjoying the attempt at new recipes and ideas in the kitchen. So I will start again. I have been making a few new recipes that I love over the past year that haven't made it to the blog yet. So that is where I will start. I hope this year will bring many new creative ventures in the kitchen and a continual pursuit of health and healing in the home. Thanks for following along and giving me another reason to put my recipes and thoughts to pen, I mean blog :)

This cookie recipe was born over the holidays when trying to make a simple cookie to serve with Against All Grain's Pumpkin Pudding Recipe. I LOVE this pumpkin pudding recipe because it is so simple and can be eaten as a treat while still sticking to a very simple and healing diet. A friend of mine posted it on facebook around December and I pulled up the link and was like whoa, I have all those ingredients already to go! Yum.

But when I was going to bring this pudding dish to a party I felt like it needed something more with it to look more than just a bowl of orangy pumpkiny poo. I wanted it to be served with a some-thing special dipping treat. So to avoid nuts, and grains, I made a simple shortbread cookie that only required a few ingredients as well. Another way I added these cookies to a holiday treat was a chocolate fondue. I made my chocolate sauce or an easy chocolate dip made from 1 can full fat coconut milk and 1 bag of Enjoy Life chocolate chips both melted together to create a creamy chocolate ganache dip. I made the chocolate dip and centered it in a bowl on a large serving platter then added these cookies, homemade marshmellows (recipe soon!), fresh fruit (clementines, strawberries, bananas, ect) and you have a pretty easy platter of simple deliciousness. These cookies are so simple with simple ingredients that I am sure you could find dozens of ways to enjoy them.

Coconut Applesauce Shortbread Cookie Recipe
{gluten, grain, dairy, egg, refined sugar, soy and nut-free}
1 cup of organic coconut flour
1 cup of soft or melted organic coconut oil
1/3 cup of homemade or unsweetened applesauce
1 TB to 1/4 cup of sweetener of choice: pure honey or maple syrup
1 ts. of ground ginger
pinch to sprinkle of sea salt

Preheat oven to 350 degrees. If your coconut oil is not soft, then melt it in a small sauce pan over medium heat. Pour the flour and ginger and salt in a pour, add the wet ingredients and then stir quickly by hand with a spatula while wet and sticky. Let batter sit for 5 minutes to let the dough get tough. It should be a soft but pliable consistency. If it is still too sticky then add a dash of flour until it more stiff and pliable. If it is too stiff then add a spoonful of applesauce or sweetener to make it more pliable. Use your hands to press and roll out the dough on a piece of parchment paper. Use a rolling pin to roll out a 1/4 inch thick piece or dough. It is best to use small cookie cutters. No bigger than 2-3 inches in diameter. This will help the final cookie product to not be so easily broken. Coconut flour is very fiberous and it easily broken when baked and dried out. So it really works best to make a small half dollar or smaller sized cookie. 

This recipe will make 3-4 dozen small cookies. Place on baking sheet and bake in a preheated 350 degree oven for 10-12 minutes. Watch closely. They bake very fast you can bake a little lighter or longer depending on your preference. I a happen to like them a bit crispy and browned so I bake closer to the 12 minute mark. 

I hope you try these lovely simple treats out and the AAG Pumpkin Pudding as well. A perfect treat even if you are trying to cleanse and heal your body this new year.

Lots of love to you!
Stephanie

Coconut Cream Cupcakes

It's always a great day to make cupcakes. And, I have to admit Martha Stewart inspired these today. Well, plus all the coconut I have stored away in my kitchen...when it comes to coconut I have all it's forms laying around. Coconut milk, shredded coconut, organic extra virgin coconut oil, coconut flour and the only thing I'm missing is a coconut tree in the backyard. That would be nice if I had a coconut tree in the backyard, wouldn't it? I bet it would be pretty and sustainable, too. Maybe I was born on the wrong continent?!? Hm. Or maybe I should consider moving...

Well, for now I enjoy coconut like most of us who don't have coconuts growing in the backyard. I fell in love with coconut once I discovered my food sensitivities. Which means I love it because it's creamy, gluten-free and vegan. A great substitute for dairy and contains lots of healthy fats to boost your metabolism, keep your hormones running well, and making you happy and healthy. I love it's taste texture and everything about it. I think if I was a food I would be a coconut. Maybe that's taking it too far though...hehe. 

I made these sweet cupcakes as a healthy gluten and dairy-free alternative to a sugar-filled traditional cupcake. It is sweetened with dates and coconut palm sugar. I used buckwheat flour as the main base and went without eggs as well. They are super moist and fluffy and hard to tell they are vegan and gluten-free. I only used 1/2 cup of coconut palm sugar, but if you really want a sweeter cupcake I would use closer to 1 cup. I used less because I love the taste of dates and I wanted to save some sugar for later...But the whipped frosting with either raw honey or maple syrup is really what gets your first attention. It is rich and creamy and you will be licking your lips for hours. Lots of loving in these sweet babies. Enjoy!

Coconut Cream Cupcake Recipe (gluten-free, dairy-free, vegan-option, and nut-free)

2 cups of freshly ground buckwheat flour 

2 ts. of baking powder

1/2 ts. of sea salt

1 1/2 TB of ground chia seed meal

2/3 cup of unsweetened shredded coconut 

1/2 cup of coconut palm sugar (or sucanat)

2 ts. of pure organic vanilla extract (or use half coconut flavor extract) 

2/3 cup of warmed liquid coconut oil

*date mixture*

2/3 cup of packed chopped dates

2/3 cup of boiling water

*buttermilk mixture*

1 cup of coconut milk beverage (I like So Delicious best) (other non-dairy milks work too)

1 freshly squeezed lemon (2 TB of juice)

First, chop your dates and let them soak in some boiling water for 10-15 minutes. When cooled a bit, then blend them in magic bullet or blender until a thick pudding like substance. Then while dates are soaking- in a separate small bowl make the buttermilk mixture by pouring the coconut milk together with the lemon juice and also let this sit for 10 minutes to culture before pouring into the batter. 

Grind fresh buckwheat groats in a magic bullet or high powered blender to make your own fresh buckwheat flour- which is the best! Use about 1 1/2 cups of groats to make about 2 cups of flour. Then after grinding flour mix in the rest of the dry ingredients and then pour in the date mixture, buttermilk mixture and the rest of the wet ingredients. Mix well all together and let sit for a few minutes to soak in the moisture. Then use a 1/4 cup measuring cup to pour the batter into cupcake tin. This recipe makes 12 cupcakes. Use a greased muffin tin or cupcake paper cups for best results. Bake in a 350 degree oven for 25 minutes. Let cool 10-15 minutes before moving, and then continue to let cool for 1-2 more hours before frosting. 

Some Cupcake Notes:

- I made these cupcakes to not too overly sweet and wanted the sweetness of the dates to really stand out. So I only added 1/2 cup of coconut palm sugar, but you can easily just add 1/2 cup more if you are looking for a much sweeter cupcake. I liked how my cupcakes turned out because I am not used to eating very sweet cakes, but I could understand if you are looking for a richer treat that you may want to add a little more sugar. 

-If you are not as big a fan of fresh ground buckwheat flour as I or are looking for an easier option you can use Bob's Red Mill GF flour mix. This flour is a bit strong flavored if you ask me because of the garbanzo bean flour in it- but it still works good for texture. You can easily use just 1 cup of each if you are looking for a nice blend as well. 

-You can use sweetened coconut flakes if you want. I just choose to use unsweetened to avoid added sugar.

Coconut Cream Frosting Recipe

4 TB of room temperature organic coconut oil

2 TB of organic spectrum palm oil shortening

3 TB of raw local honey (or agave, or maple syrup work here too)

3 TB of unsweetened shredded coconut 

1 ts. of pure vanilla extract 

Whisk all together in a small bowl with a rubber spatula. Whisk till smooth and then top the cooled cupcakes. Top with some more shredded coconut for an added touch and more coconut. I wanted to use raw local honey in this recipe, but you can easily use agave or maple syrup too. They all have a distinct flavor, so just be aware of how that will affect the frosting. If you are a strict vegan- stay away from honey. I personally have been in love with raw honey lately and loved it on top of this cupcake!

The last step is to take a picture of these sweet things, and then take a nice big bite out of one! They are super moist. I just love how the buckwheat and dates work together to make a moist, chewy and dense cupcake. It is delicious and there is no gluten or dairy people! Amazing! Who said eating gluten-free was boring?! Not me! I may like oooing and aahhhing at all the pretty cupcakes in a fancy cupcake bakery. And, I may like flipping through one of Martha Stewart's cupcake recipe books. But I only love it mostly for inspiration! I don't love all the sugar, gluten and junk added to those recipes, and I love to make a redux. A transformed healthy treat that will have your insides smiling as big as your outside.

Much love and hope for you today! 

May you find healing in happy treats such as these!

Fruit and Seed Trailmix Cookies (vegan)

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

Momma's Lamb Stew

There are lots of ways to make lamb stew (and you can google all of those if you like), but I have made a simple lamb stew a few times over the last month that has been perfect for my little guy to feed himself (and for his momma to eat alongside of him). Or more accurately I should say, my boy will want to eat anything I put in my mouth, even if I offered it to him hours before and I wasn't eating it and he will refuse. I could literally eat anything, and he would want it. So I had to come up with a good meal option for the whole family, with lots of nutrients, protein and iron. Lamb meat was my babe's first option for animal protein because it is the easiest meat to digest and the amount of good fats to feed his growing body was another plus plus.

This stew is full of flavor, and not to mention lots of healthy vitamins and minerals. Especially pasture, grass-fed lamb that has amazing amounts of Omega-3 fatty acids. These fats are crucial for the brain and other organs to run smoothly. Also, lamb meat contains amazing amounts of B vitamins which are very helpful for the central nervous system and promote a healthy metabolism. Some of the minerals high in lamb meat are selenium and zinc which help with the absorption of nutrients and also allow the cardiovascular system to run smoothly.

Lamb has been eaten by people for thousands of years. Some of the most ancient cultures valued the nutrients found in lamb, especially in the Mediterranean region. Even the popular 'Mediterranean Diet' today has lamb meat as a main source of protein because of all of the cardiovascular health benefits and Omega-3 fats. Having a balance of mostly plants, whole grains and some fish and lamb is the basis of the diet, and has been given credit for being one of the healthiest regional diets in the world.

Basically, lamb is a very healthy option for the meat eater (or flexitarian like me), and especially if you can buy it from a local farmer that pastures his lambs. Seriously, this meat option has all of the same benefits that are found in wild salmon, but the best part is that you can buy it more locally (that is unless you live in Alaska!)

I have been buying lamb from a local Michigan farm at my local farmer's market. If you have a local farmer's market then I would suggest looking there first for a lamb or organic meat farmer. If you can't find any options there, then I would suggest googling local organic meat farms in your area and you may just find out that you have a farmer closer than you think. I love supporting the local farmer, and I can guarantee the local farmer cares about you too. He cares for his crops, and his animals so that you can eat a nourishing meal that comes straight from the farm.

I love how simple and flavorful this meal is. Perfect one pot meal that has all you need in it...with lots of protein to carry you through the day and root veggies to ground you this fall season. I leave my veggies chopped in big chunks so to make it easy for my babe to pick up and eat. So here is my take on a traditional lamb stew... enjoy!

Momma's Lamb Stew Recipe

1 large yellow or sweet onion

3-4 garlic cloves minced or finely chopped

1-2 TB of olive oil

1- 1 1/2 pounds of pre-cut lamb stew meat-with bits of fat is best (fresh or thawed from frozen)

2 cups of pealed, sliced, roughly chopped carrots circles

2 cups of chopped chunks of potatoes (I used organic local white, and leave my unpeeled for extra potassium in the broth and skins to eat, but you can peel if you like)

1 cup of chopped curly kale

2-3 cups of vegetable broth (more or less depending on how watery you want it)

1 ts. of sea salt

black pepper to your liking

sprigs of fresh or dried rosemary to flavor during cooking, or add a TB of fresh thinly chopped

fresh chopped parsley for last minute flavor or serving

In a large stock pot, saute the chopped onion and minced garlic for a few minutes until soft. Then add the raw lamb stew meat and brown up and cook for about 5-7 minutes. Then add the chopped veggies and broth. You can also add the herbs for added cooking flavor. Then cover and cook for 30-40 minutes and you can even cook longer on low if you really want soft soft meat. When potatoes, carrots and meat is soft and perfectly ready to melt in your mouth... it is complete. If you put a rosemary spring in, don't forget to pull it out...and serve with fresh parsley if you desire. This stew will feed 8-12 people, or a family of four plus leftovers for lunches or dinner during the week. Perfect comfort food if you ask me. Just as good as any homemade chicken noodle soup option if you are feeling under the weather. And with all the B vitamins you will be feeling happy and tip top in no time!

Feeding your children good nourishing food is one of the most important things you can do with your life. It is worth the effort, the challenge and the time and money. Really, you are giving them a gift of the quality of a good life (and probably quantity of many years as well). If you feel like giving up today because your babe is giving you troubles... I would encourage you to try again. Try something new, or add a new twist... but for their sake, don't give up. It is worth it. You are a good momma and your hard work in the kitchen is not in vain.

I hope you have a warm and cozy Wednesday.

Much love to you as always!

Apple Cider Pancakes (vegan)

The other day I was wasting a bit of time on Pinterest... yes, I know, one of my latest addictions of time. It is fun to get inspiration for your home, crafts, kids and food. And an image caught my attention of some apple cider pancakes. They looked wonderful. I pulled up the website and read the recipe. Yes, whole wheat flour was the main ingredient. Which is just great for the average healthy person, but not so great for a gluten-free person like me. So, I thanked the lovely recipe for the inspiration and decided that I needed to come up with a gluten-free recipe of my own.

Not to mention, I still have a few gallons of apple cider leftover from the harvest party. So, with apples galore, cider extraordinaire, what else would I be wanting my pancakes to be spiced with this time of year??? Plus, with a little pure maple syrup and a sweet baby to share it with, you really couldn't ask for more. Yes, I made this recipe without eggs so that I could share them with my babe, because I haven't introduced egg whites to his diet yet. BUT, if you can eat eggs and would like to make these pancakes a bit more cakey, you CAN add an egg (or two) to this recipe and it will be just fine as well. But, for the vegan and baby friendly recipe version I made the following recipe.

I ground up some whole gluten-free oats for this recipe, but you can use regular GF oat flour if you prefer. I like to grind my own flours from grains if I can. Fresh flour makes the dish taste lighter and they also seem to soak up the moisture in the dish better. It is also very easy to do if you own a magic bullet or a high powdered blender like a Vitamix. Seriously not too difficult, and also kinda fun. Or, if you are looking to feel like a more domesticated-pioneer-like woman, you can definitely get that feeling after making your own flour and your own homemade bread or pancakes :)

Apple Cider Pancake Recipe (vegan)

1 1/2 cup of ground gluten-free oats (about 1 cup of oats, grinds about 1 1/2 cup of oat flour)

1/2 cup of fresh buckwheat or millet flour

3 TB of chia seed meal (or flax seed meal)

1 TB of baking powder

1/2 ts. of sea salt

1 ts. of stevia powder

1 ts. of ground cinnamon

1 ts. of apple pie spice (or more cinnamon)

dash of nutmeg, cloves and allspice

1 TB of coconut palm sugar 

1 TB of light olive oil or grapeseed oil

1/2 cup of homemade applesauce

1/2 cup of fresh apple cider

1/2 cup of non-dairy milk (I used So Delicious Coconut Milk)

optional ingredients: handful of raisins, craisins or fresh grated apple

Mix all the dry ingredients together first, then add the wet. Mix well together and let sit for about 10 minutes to let the batter set and thicken. Then warm a skillet, griddle or a larger frying pan with a little coconut oil or ghee. Also, you may need to add more oil after each batch depending on your pan.

Keep the heat medium to low to make sure you do not smoke the oil or burn the pancakes. Then use a 1/4 cup to spoon out the batter onto the griddle. Spread out the 1/4 cup amount of batter with the same scooper and make sure it is mostly evenly spread and in a circle. Then let it cook for about 2-3 minutes on each side. You will know it is mostly cooked on the first side when you see some air bubbles start to form. Then flip and cook the other side. Press down the middle occasionally to make sure the middle is cooking as well. Then pull from the griddle and you have your perfect pancakes.

This recipe will make about 12-15 pancakes and feed about 4 people. Serve with pure maple syrup, or sprinkle of coconut sugar with cinnamon. Or perhaps fresh apple slices, and glasses of warmed or cold cider. Perfect fall breakfast, or even dinner if you like.

Some great things about pancakes:

-low-sugar or sweetener treat

-great nutritious breakfast that you can make a lot of for a big group or the freezer for later

-easy baby snack food

-easy pack in go or freezing for later food

-you can top with fresh fruit of any kind and squeeze of lemon, maple syrup or spices...

-a fun way to start the day (even on a Monday!)

Enjoy friends! I hope you have a beautiful fall week with lots of apples, cider and crunchy walks in the leaves.

Much love to you as always!

E.L.T. Sandwiches (Egg, Lettuce, Tomato!)

This "recipe" is not really an original recipe of my own. It is one that people have been making for decades ( I assume) and it is one that my husband has inspired me to make again and again. It is so easy, full of fresh summer yumminess, and not to mention nutritious. I think I should title this recipe, "Matt's ELT sandwiches" because he is the brains behind this operation, and loves to go on and on about how fabulous these sandwiches are. I couldn't agree more!

I decided to post this recipe idea (and some delicious pics) and how to make it because of the abundance of fresh tomatoes this season. In my own garden, we have about 30 tomato plants and they are just starting to turn ripe. We have had HUGE green tomatoes on the vines for weeks, and now they are just starting to turn orange, and now red. So exciting! I grew these plants from little seeds in our basement in March, and then planted them in our newly tilled back yard the last week of May. I can't help but get a little sentimental about them. They are like your babies that have been planted and grown into such beautiful fruit. There is something wonderful about growing your own food (of course, with the help of water, good soil, prayer and God's grace!)

We are about to have tomatoes coming out our ears in the next few weeks. I am going to try my hand at canning some, and then maybe some salsa, and then maybe some sauces and salads. I can't believe how big some of these heirloom tomatoes are. Some are as big as my face! They are just simply beautiful. I never really loved tomatoes until now. They have stole my heart and I can't help but smile.

Here is my most favorite way to eat fresh, ripe and dripping juicy tomatoes...

E.L.T. Sandwich Recipe (for one, can be doubled and tripled)

2 pieces of your favorite gluten-free bread- I used Sami's Millet and Flax Bread, not certified gluten-free, but my absolute favorite GF ingredient bread that I can buy from my local health store.

Put the broiler on 500 degrees in your oven, and place the pieces of bread on parchment paper on a baking sheet. Brush the bread with olive oil, and sprinkle some garlic powder over the oil. Then, put in the oven/broiler for 1-2 minutes until it is crispy and toasted. Keep a close on on these, they can quickly burn if you don't watch it. Turn and just toast the other side of the bread if you prefer extra toasty-ness. Then, cover your toast pieces with some fresh, real mayonnaise.

In a cast iron skillet, fry 2 free-range organic eggs in a little olive oil or ghee. Fry for 1-2 minutes on one side...till the whites are cooked and bubbling. Sprinkle with a little sea salt and black pepper and then turn the egg over to fry on it's front side. Cook for another 1-2 minutes. If you like your eggs runny, then do not cook the yoke, if you want to have a less messy sandwich and cooked yoke, then break the yoke bag and cook thoroughly. Personally, I like my yokes a bit runny, so I pull the eggs from the skillet right after the whites are cooked.

Then, thinly slice your juicy tomato

And wash and dry your fresh favorite lettuce leaves

And, then you assemble:

-Toasted garlic bread with real mayo spread on 1 or both slices

-2-3 pieces of fresh lettuce

-a large serving of fresh tomato slices

-and 2 fried eggs

additional ingredients for those that like meat and dairy:

*fried organic turkey or pork bacon

*organic cheddar goat cheese

Well, you know what I will be eating for a few weeks while the tomatoes are perfectly ripe. This sandwich is perfect for any meal, and is so quick and easy you will have the kitchen cleaned up before you normally finish dinner. Plus, why not get out for an evening walk?! Summer is quickly leaving us. So enjoy it this season for all it's gifts... and eat some fresh juicy tomatoes in your favorite way :)

Much love to you!

Peas + Salmon Pasta Salad

I got some fresh shelling peas at the farmer's market this weekend. My almost 9 month old son thinks it's great to smoosh them with his fingers, roll them around in his mouth and throw them from his highchair. And I think that fresh peas taste fabulous with pasta salad and salmon. So, why not whip up a salmon, pea, pasta salad and call it fresh and summery. That is just what this recipe is, a crowd pleaser for mature tastes. Also, this recipe is a great way to start using some of those beautiful and tasty fresh herbs. I have an herb garden and love to prune and pick some daily to use in recipes. I just love how fresh herbs will flavor and nourish all in the same bite. Plus, when cooking gluten and dairy-free you sometimes just need a little something to put some shine and hollar into your dish.

Some people are curious in how to use fresh herbs. Well, let's just say that parsley, basil and cilantro make anything fresh taste even fresher. So experiment with fresh herbs, you really can't go that wrong. You will learn what pairs well with what, and if not.... search around on the internet for a while and I bet you could come up with some yummy fresh herb recipes to try.

In the meantime, I will be shelling my peas to enjoy. They are so cute and sweet. Hm... my favorite way to eat them is out of the pod, but also they taste best and are "cooked" by steaming. Just steam them (or you could boil) for just a few minutes until them become bright green, and then you know they are cooked enough. Something incredible about the pea is that they are packed with protein. A cup of peas has around 5 grams of protein...which is a nice amount for any small green thing. So, if you haven't shelled your own peas before, I suggest you find a local farmer (maybe at a local farmer's market?) and buy some of these sweet thing from them. Try something new. It's fun and its a lot more interesting than buying peas in a can or bag. I can promise you that. ***There are also snow peas and sweet peas that you can buy that can be eaten in the pods they come in and are a bit different than shelling peas.***

And, here I am going on and on about peas. But this salad also contains the great protein source of salmon. I used 2- 6 ounce cans of wild caught (skinless and boneless) salmon in this dish. But you could also use a fresh 10-12 ounce cooked salmon steak. Salmon is one of my favorite proteins because it contains so much rich flavor, and also a great amount of omega 3 fatty acids....which I know my body could use more of being a nursing momma. This salad will keep you moving and does not disappoint! So it seems like I should get to this recipe already and stop blabbing about herbs, peas and salmon. You gotta love fresh food!

Peas+Salmon Pasta Salad Recipe

1 cup of lightly steamed green peas

*may be called sweet peas, but make sure if you buy peas in pods that they are shelling peas

1 cup of finely diced celery

1 cup of finely diced scallions or green onion (also found fresh at market this week)

1/2 cup of chopped fresh parsley (or sub some cilantro as well)

*fresh oregano, basil and thyme could also be added for a touch more flavor

2 TB of fresh squeezed lemon juice

2 TB of extra virgin olive oil

1/2 cup of organic mayonnaise (or non-egg option of veganaise)

1 TB of curry powder

enough sea salt and pepper to taste

Mix in a large mixing bowl the above green things, seasonings and "salad dressing" together. Mix well and then add the salmon...

2- 6 ounce cans of wild caught salmon (boneless and skinless is less hassle).

*Or use the cooked salmon meat from a 10-12 ounce salmon steak.

Make sure you mix well, and then add the already cooked 16 ounces of gluten-free pasta. It can still be warm from boiling, and in fact the warm pasta will help absorb the flavors as it cools together.

16 ounces of cooked al dente brown rice gluten-free pasta (my favorite is tinkyada pasta)

*I used shells for this salad, but any of the pasta shapes could do.

Add in the pasta and then still all together. Mix well and make sure not to allow pasta breakdown (that means you cooked it too long!) Mix well, and then add fresh herbs and lemon on top to serve. Viola- dinner, or lunch is served!

Some Notes:

*I find this recipe very simple and satisfying. Lots of protein, and easily packed up and brought to cookouts, picnics or in the fridge for lunch for a few days.

*Also, if you are avoiding mayonnaise for any reason, you can omit it, and just add 1/4 cup of olive oil and more lemon juice. It will be less "creamy" but you will still enjoy all of the same flavors.

*I find this salad to be a one-dish meal. Very satisfying. Yet, if you wanted to spoon some over fresh lettuce or greens, that would just be perfect. No need for bread or any more starch...just add some fresh lettuce.

I have throughly enjoyed this fresh pasta and salmon combo, along with using fresh herbs. It is a perfect summer salad in my opinion and I hope if you like salmon you give this simple recipe a try.

Enjoy and much love to you today!

Coconut Almond Granola Cereal

Having one of those days? Tired, overwhelmed... Looking for a pick me up snack, or maybe a bowl of cereal for comfort? I know that's how I feel. I used to love cereal as a kid. If my mom would let me, I probably would eat cereal all day. And not anything healthy either...more like marshmallow cereal, or fruity something with a bunch of dyes and sugar. Oh to be a kid and have no concept of how sugar affects your body! Now, I crave a good amount of protein and hearty whole grains when I am searching for a cereal pick-me-up. And I could buy a gluten-free box of whole grain cereal for over 5 dollars at the store, but then again, that seems like a luxury sort of buy. So, why not make something yummy to add to a 2-3 dollar box of gluten-free plain cereal to get an added boost of protein and flavor. Or, if you are like me...enjoy your homemade cereal like it has been made to fit into the 5 dollar box.

This may seem like a repetitive recipe, but it is something new that I have been enjoying all week. It is pretty similar to any granola recipe, but because of the liquid coconut oil and agave nectar the oats soak up the good moisture and then when they bake turn into a nice crunchy, not really chewy cereal that is perfect for pouring milk on. And the almonds add the perfect crunchy bite that will have you searching for them at the bottom of your bowl. Almonds are no marshmallow surprise in your cereal, but you are a grown-up... you better have an upgrade from the special charm of a marshmallow. It will hit the spot too! Leave you feeling nourished and full for hours. Almonds and coconut have that kind of affect on your appetite and metabolism. They fill you up where you need to be sustained. Some almond experts even say that if you eat 7 almonds (at a time, or a day) that will suppress your appetite as needed and so you eat less and loose more calories in the process. And don't get me started with coconut oil.

Coconut oil is a saturated fat oil. It has many healing properties for external and internal use. Many women especially could benefit from the good essential fats that may help regulate hormones and make the body's natural rhythms run more smooth. There's always all this hype about fat and how it is bad for you, but in reality we do need a certain percentage of healthy fats in our bodies for them to think, run smoothly and have energy. Coconut oil and fat is one of those non-dairy kind of fats that you can count on for health. Yes, it may seem scary to you to eat the dreaded saturated fats, but I would challenge you to dig deeper into the healing benefits of the beloved oil. It is anti-viral, anti-bacterial and has been shown to help people actually loose weight because of the medium-chain-fatty-acids found in it's make up. It has been found to be beneficial also to digestive healing and metabolism boosting, and overall a benefit to heart and immune health because of the high doses of anti-oxidants and microbial properties. If you want to read more about the oil, check out the highlighted sentences to lead your to some linked articles with more info.
So, with all of that said about healthy coconut oil and how adding more almonds to your diet is never a bad thing, I share this very easy and simple recipe with you to boost your love for a granola/cereal snack. So, friends, here we go:

Coconut Almond Granola Cereal Recipe

3 heaping cups of gluten-free rolled oats

2 cups of raw almonds (or pieces would work too)

2 cups of raw coconut flakes

1/2 cup of raw agave nectar

1/2 cup of extra virgin organic coconut oil

1 TB of pure vanilla

1 TB of ground cinnamon

1 ts. of sea salt

Mix all of these simple ingredients together well, and then pour out on a 11x14 baking sheet that has been lined with parchment paper. Then bake in a preheated 350 degree oven for 20-25 minutes until it turns golden brown, then pull form the oven and stir with a wooden spoon to unearth the bottoms of the cereal, then add back tot he oven for another 10-15 minutes. Make sure to watch closely to not burn or get too brown. Every oven is different with moisture levels, so just make sure to keep an eye on it. When it is a nicely tossed all over golden brown, pull from the oven and let cool for one hour before moving into a container. You could let this cool for hours and hours if you want to get it even crunchier, but after an hour or so it is cool enough to bag. Break it up with a spoon or utensil so that has a nice tossed texture and is easily added to other cereals, or can be a perfect bowl of cereal or topped over ice cream or yogurt. Note: The amounts of all the ingredients in this simple cereal could easily be adjusted to your liking. I kept all dried fruit out of it to make a sure cereal without added fruit moisture.

There, wasn't that the simplest recipe ever. It turns out so good, I promise. And a perfect addition to any snack of yogurt, ice cream or bowl of cereal. I hope you enjoy and keep it simple today. Remember eating healthy with a busy lifestyle means keeping it simple with real foods and just having a plan in place so that you are not running to the vending machine at 3pm for a coke and candy bar. Take care of that body of yours, it's worth it! You are worth it!

Much love to you today!

xoxo

Stephanie

Superfood Cacao Pudding (vegan)

It's simple. It's raw. It's dessert. And, it's good for you. Super-good for you really. The superfoods are just foods that have been used in ancient civilizations for medicinal purposes or extreme nourishment. There are so many benefits listed for each of the foods that it is hard to just list them all together. One of my favorite company's and sites to learn more about the superfoods is at Navitas Naturals. It is so interesting how so many key nutrients can be found in some of these supplementary ingredients. Instead of taking a calcium and iron pill, wouldn't you prefer a pudding treat with chia seeds that have the same benefits? I know I would. And cacao is one of the highest antioxidant powers out there, yes, this is chocolate at it's best, but you are also getting one of the highest dietary supplements of magnesium. Some of these little natural raw ingredients may boost your energy and vitality in life. It may be just the perk you have been looking for to get you to the next level in your health. It is really surprising how yummy it can be too.

This pudding may be a little more textured than you are used to, but the chia seeds and goji berries will not blend to a perfect smooth. Yet, the texture of the pudding is quite satisfying if you ask me. It adds a little pazaz to a simple chocolate pudding. The cashews will cream up very easily after soaking and the sweetness of this pudding is simple, but very satisfying. I hope try this one out, especially if you are curious of how to use and like some of the superfoods. Other than making this pudding, you could use many of the superfood powders in smoothies and cereals.

Superfood Pudding Delite Recipe

1 cup of raw cashews

1 1/4 cup of pure water

1/4 cup of goji berries

1/4 cup of chia seeds

Soak all of the above ingredients in a bowl in the refrigerator for 4 hours, up to 8 hours.

After soaking the above ingredients, pour them into a blender, vitamix, or food processor.

Then add:

1/4 cup of pure cacao powder

1/4 cup of cold hemp milk or coconut milk beverage milk will also work here

1/4 cup of raw agave nectar or raw honey will work here too, but will not be vegan

Then blend for about a minute and add a touch more hemp milk if you want the consistency to be creamier or if the blending process is being stopped because you need more liquid. Start with 1/4 cup of milk and then add more depending on your desire.

It is just that simple. Perhaps you are trying to follow a more raw diet this summer and need something to feed your chocolate cravings. This is it. It's delectable and delicious!

I hope you enjoy... much love to you today!

Protein Monster Cookies (vegan)

It could be easy to overload on carbs and sugars even while focusing on eating a gluten-free diet. I think you may know what I mean...eating pounds of rice, corn, potatoes, and processed gluten-free products. It is part of the challenge when switching over to a gluten-free diet, or even more with combination of dairy-free or vegan. Your main challenge will be learning how to get more protein into your diet, without packing in meat and dairy. Protein is not just found in meat, yes, I know surprising for the over-fed-meat American diet. You can gain perfect proteins from whole grains, a plate of colorful vegetables and nuts, seeds and legumes. Really. You can. It may take some time to allow your body to adjust to more plant protein instead of mostly dairy and meat, but you can get the same combo of essential amino acid from a combo of rice and beans and you can from a slice of meat.

Protein is essential to the diet because it is the body's principle source of enzymes and hormones and is needed to maintain and build muscles, bones, hair and teeth. The reason why trying to gain more of your protein from plants is that you are also gaining the ability to digest better. Trying to go through a healing process while eating loads of meat and dairy will definitely slow down digestion and may make it a lot harder to feel energy and healing. I have gained a lot of this knowledge through personal experience and great authors and mentors as John Douillard, Mark Hyman, and also my local natural doctor Adrian Den Boer.

Personally, I know I feel my best when I get a balanced amount of protein daily. Add seeds and nuts to as many dishes as possible, and always eat whole grains. Also, add beans and hormone-free meat when possible, but not every meal or even everyday. Those are just some of the ideas I keep in mind when trying to add balance and variety in my protein intake. And I take this to heart now more than ever, considering my body is working overload with growing and building the baby inside of me.

But what's this about protein cookies...

These cookies are made with all protein rich ingredients and full of healthy fats, amino acids, and nutrients. So, eating a cookie like this will not only make you feel like you are cheating the system, but you will feel full, nourished and loved. I promise. It's not like you are eating a flavorless health cookie either. It is full of everything! Coconut flour is one of the binding ingredients, and I just love the flavor that comes from it, but also there is 5 grams of fiber, and 2 grams of protein in just 2 TB! Amazing. So, if you are going to indulge, this cookie is just as much as a protein boosted snack as it is a pleasure to eat. So, now to the recipe...

Protein Monster Cookies Recipe

dry ingredients:

3/4 cup of almond meal (grind whole raw almonds in a coffee grinder or high powered blender)

1/2 cup of gluten-free oats (I use Bob's Red Mill's)

1/2 cup of organic coconut flour

1 cup of sucanat (unrefined cane juice) coconut palm sugar or beet sugar works too

1/2 ts. of baking soda

1/2 ts. of sea salt

1 ts. of baking powder

wet ingredients:

3/4 cup of almond milk (or other non-dairy milk)

1 TB of ground flax meal (or chia seed meal)

1/4 cup of raw agave nectar or raw honey

other ingredients:

1/4 cup of light olive oil or coconut oil

1/3 cup of organic peanut butter

1/2 cup of raisins

1/2 cup of chopped walnuts

1/2 cup of dairy-free dark chocolate chips

Mix the dry ingredients in a large mixing bowl, and then mix the wet ingredients in a separate bowl together with a wisk (without the oil). Then mix the wet and dry together and combine the oil and peanut butter. Mix well and then finally add the extra ingredients of the walnuts, raisins, and chocolate. Use a spatula to fold it all together well and then use your hands to roll a hand-filled-sized ball and flatten it with your hands before putting on a parchment papered baking sheet. The cookies will not spread or rise much so you can flatten them before baking to create the size and shape you want. This recipe will make 18-24 cookies depending on how large you make them. Bake at 350 degrees for about 20 minutes. Bake a few minutes longer if you like crispier cookies. Enjoy!

Most of all, remember that eating healthy doesn't mean you have to eat cardboard whole grains and boring cookies and treats. True whole grains have lots of flavor and texture, so don't be fooled, love. Try some new foods this week, perhaps coconut flour or raw almonds. I am so thankful for nutrient dense foods to make cookies with... Perfect protein little cookies that I fall in love with time and time again. So pour a glass of non-dairy milk of your fancy, and settle in for a lovely snack.

Much love to you, friends!

Gluten-Free Pan-Fried Fish and Garlic Kale Wildrice on the side

I thought I would share a nutritious dinner idea with you this week. I work a lot of hours away from my kitchen throughout the week and sometimes I just don't feel like making the most nutritious meal within the crunchtime between work and dinner. But here is a quick and cost effective nutritious meal that leaves you full and satisfied, and you also have leftovers for the next day's lunch. So let me share....

I never used to be a huge seafood fan. I still don't like shrimp, or any shellfish, but occasioanlly I get the craving for some fresh quality tasting fish. Salmon is my favorite :) and then any kind of white fish falls behind that. The best white fish I have ever eaten was in a small country in Africa on the shore of a large fresh water lake called Lake Tanganyika in Burundi Africa. (ask me why I was there another time :) Maybe I thought it was so good because I wasn't eat much of anything but raw food bars and trail mix, but seriously... it was fresh and the flavor was awesome. Every chance I got to eat fish there I did. That fresh fish is hard to find here in Michigan, and so I usually buy it frozen that was caught in the wild somewhere off the Northwest coast of the USA. The hard part about making a good crust on some pan-fried fish is that most of those mixes are made with wheat flour. So I decided to venture and try to make a mix of my own. So here we go...

Fish Batter:
1/2 cup of ground almonds (in coffee grinder or food processor)
1/2 cup of millet flour
1/2 cup of brown rice flour
1/4 cup of cornstarch
sea salt and cracked pepper to taste
1 TB paprika
1 TB minced onion
1 TB dried sweet basil
1 ts. ground mustard
1 ts. ground coriander

Mix all the dry ingredients on a bowl and set aside.

Then whip up:
2 farm fresh eggs with 1/4 cup of water added

Set up a drudging station to coat your fish.

The main ingredient:

1 pound of pan fish, like wild perch or any kind of white fish


Coat the fish fillets in whipped egg and then dunk it in the dry mixture. Set on a plate to get ready to fry. Use a large frying pan on the stove or electric frying pan. Pour 1/4 cup of olive oil or ghee (clarified butter) in the pan to make sure the fish fries up nice and crunchy.

Cook 2 minutes on each side and it's done to make sure see if the meat is white and not translucent anymore and opens up to the pressure of a fork.

It is a very quick way to prepare fish, so make sure you have your other parts of the dinner ready because the fish cooks up so quickly. It can also be kept warm in the oven if need be.
The side dish I was making on the side was a way to get some whole grains and some fresh greens into the meal...

Wildrice Garlic Kale side-dish:
3 cups of cooked wildrice mix of choice
3 garlic cloves minced
2 cups of chopped fresh kale
1/4 cup chopped fresh sage
salt and pepper
olive oil to coat pan
1 TB of agave
1 Tb of wheat free tamari sauce

Saute the garlic and the kale for a few minutes in the oil and then add the rice, tamari and agave with the fresh sage and salt and pepper to your taste. If you want to add more veggies or other herbs, go for it! The greens and the rice are filling and dense with nutrients, so it will satisfy your body's hunger. Simple... yes, but delish and good for your body! Rice and greens are a good combo with fresh fish as well. If you have any more ideas, then send those my way. I hope you have a great week and can hopefully take some time to make a healthy meal for yourself and your family.

And maybe some Raw Coconut Mango Icecream pie for dessert.... I guess that will be my next post then :)

Rhubarb Strawberry Bran Muffins

Rhubarb is only in the spring/summer season for a month in Michigan, so I have been buying it at the farmer's market to enjoy the season to the fullest. It isn't the best raw just because it is so stringy and tart, but when it is bake it turns into something sweet, tart...almost like a tart apple. Lately, I have been dreaming up a rhubarb muffin recipe to enjoy. I had some rice bran that I bought to try out and so I thought why not experiment with a bran muffin. When I think of bran muffins I think of rocky hard muffins with lots of fiber. Rice bran is similar to wheat bran in nutrients, but obviously gluten-free compared to wheat bran and it does taste different and a little more moist. And I know you're thinking...."I haven't had a bran muffin in a while, something like that would tear up my insides..." Well, maybe if you have a gluten/wheat allergy that would happen for sure, but rice bran is non-allergenic and gentler on the digestion.

Rice bran is a very nutrient dense food. It is very high in B-vitamins and antioxidants. Some reviews say that there are more than 100 antioxidants available. It is also quite amazing that it holds some essential fatty acid and amino acid content because of it being the central part of the protein in rice. Here is a constructive and informative link on rice bran. I enjoy trying new ways to get the most nutrients I can out of baking and cooking. This is a new ingredient that I have found to love in baking. So, why not add some bran to rhubarb.

Dry:

1/2 cup of buckwheat flour

1/4 brown rice flour

1/2 sweet sorghum flour

1 cup of rice bran

1 ts. baking powder

1/2 ts. sea salt

1/2 ts. baking soda

1 cup sucanat

1 ts. of cinnamon

1/2 ts. of cloves

Wet:

1 TB honey

1/3 cup coconut oil

2/3 cup of almond milk

1 med/large smashed ripe banana

2 eggs or egg-replacement

1/2 of fresh lemon juice

1 ts. of real vanilla

Add last:

2 cups of finely chopped rhubarb

Mix the dry and wet ingredients separately and then mix together. Make sure all the dry is fully mixed in and then add the 2 cups of chopped rhubarb. I thinly sliced my rhubarb to make the muffin a little more delicate and easier to bake, but it is your preference on cut. Mix all together and dish into 12 large muffin cups. Top with a sliced organic strawberry (sliver or half the strawberry). The strawberry just adds a little bit of sweetness and flavor. And it smells divine once it is baked. So... bake at a pre-heated 350 degree oven for 25-30 minutes. To make sure it is baked through stick a toothpick in the middle of the middle muffins on the tray to make sure nothing gooey comes up.

Let cool and eat warm out of the oven. These are so moist and delicious for bran muffins and you will really enjoy the texture as well. It doesn't seem like it could possibly be gluten-free and dairy-free, but it is! I am loving the flavor combo and I have to say that I start loving rhubarb more and more after muffins like these. You will start growing, picking, buying and searching for rhubarb to make these muffins again. They are delish, and so full of nutrients too. I hope you enjoy making, smelling and devouring these.

Hm.... this is my 2nd muffin that I couldn't stop picking at...hmmm good. Peace to you today.