Good Ol' Chicken Noodle Soup for the Soul

I felt it coming on last week. A sniffle...which led to a stuffed nose... which led to a slight headache... and I knew exactly what I was dealing with. I started drinking fresh grated ginger tea and some elderberry syrup and decided it was the perfect day to make a pot of soup to remedy the situation (and the soul, really!) Why does it do the soul good anyways? Why does it make one feel so warm and comforted? I'm not sure if I know the perfect answer to that, but there is something about 'chicken noodle soup' that presses all the right buttons when your feeling under the weather...

Well, I guess you can 'google' reasons of how the nutrient-dense and well-balanced chicken-noodle-soup triggers an anti-inflammatory immune system migration of the cells in the mucus membranes that need the immune response. Or something like that ;) So there is actual research and science backing it up. Which I just think is so amazing and hilarious at the same time because there is also the part beyond the research that the soup just is that.... a warm, comfort medicine for the soul and body when one's feeling low and grey. I don't know if I actually need the research here, and maybe it is just nostalgia for nourishing food while sick, but I would say that there is something the body does indeed love about the combination of the broth, herbs, chicken, veggies and noodles. It's just nourishing...magic.

My secrets to a good pot of chicken noodle soup include:

-Big chunks of carrots and chicken. I like a 'meaty' chunk of carrot and a hearty bite of chicken. Ones that you can easily scoop out of the broth so you can get a perfect bite. I even shop at the market and grocery store for carrots imagining how they would look in soup. No itty bitty chunks here. Good big-full-mouthful chunks, baby.

-Fresh herbs! This seems like it might not matter. But I am telling you- it really does! I use not so traditional herbs for chicken noodle soup too because I love them so much. I chop fresh sage, fresh rosemary, fresh thyme, fresh parsley and fresh leeks. I really think it makes it better. I also grate in fresh juicy tumeric, ginger and garlic. These add so much color and flavor as well. The kind of juicy flavor you sometimes miss in dried spices and herbs. Obviously, if I don't have fresh in the kitchen while I am stirring up a pot, I improvise with what I got and it's usually a mix of whatever herbs I can find in the fridge, freezer or pantry. But I know- if I really want to do it well. Fresh herbs just make it.

-Bone broth. Here is where you can pack nutrient dense collagen and proteins to help the immune system jump back faster after it has been challenged. And the flavor...it is where it's at when it comes to equal flavors of chicken and salt and depth of deliciousness. I make my own usually whenever I have extra meat bones and leftover veggies and greens. So I have a few jars stashed away in the fridge and freezer. I have also found that organic Costco chicken stock is a super great easy alternative if you don't have bone broth.

Stephanie's Chicken Noodle Soup Recipe
{gluten, dairy, nut, seed, egg, sugar and soy-free}

1 large onion finely chopped
1 cup of celery finely chopped, about 6 stalks
1 bunch of green onion or leeks, finely chopped
2 inches of fresh turmeric, finely grated, about 1 heaping TB
1 inch of fresh ginger, finely grated, almost a TB's worth
6 large garlic cloves finely grated, about 2 TB's worth of garlic
2-3 TB of avocado or olive oil
sprinkle of sea salt and black pepper (1/2 ts. of each)

In an 5-6 quart pot, saute the above ingredients to get your soup base cooking. Saute until everything starts cooking down and getting soft and coming together. Then add the...

2 cups of chopped carrots, about 6 large carrots
8 cups of broth (bone, veggie, chicken)
possible additional water if you want the soup a little more soupy or brothy

After you add the carrots, let them cook into the saute mix, then after a few minutes... add the broth. This is usually when you need to wait a little bit for the broth to cook with the carrots and get the heat back up to a boil temp. Keep cooking and you may need to turn down the heat if it starts boiling too crazy...and thats when you can add in the fresh herbs and greens. Pour them all in and keep stirring. Let sit and simmer for another 30 or so minutes after that...

fresh sage, 1-2 TB finely chopped
fresh rosemary, 1-2 TB finely chopped
fresh thyme, 1-2 TB finely chopped
1/2 cup of finely chopped fresh parsley
1/2 cup of finely chopped lacinato kale

While the soup is cooking ands simmering you can bake the thawed out or fresh chicken in the oven and then cut up into big chunks to then pour into the simmering soup not long after you add the greens....

2 pounds of chicken tenders/breasts pre-baked in salt/pepper and olive oil and a little broth then chopped in chunks to pour into soup

Add a sprinkle more of sea salt and black pepper here. Not too much- just a pinch really.

Then lastly you can either add your noodles 2 ways: 
You can  pre-cook your noodles and only add them in when you serve ups bowl to avoid them getting mushy in the soup over time. Or if you do not mind your noodles being cooked in the soup you can add about 8 ounces of your favorite GF pasta to the soup right after the chicken was added and all the carrots are soft. You could even turn off the heat here because the noodles will just soften in the boiling broth and be fully cooked within 10-15 minutes. I use usually a spiral or tube brown rice noodle... but have also used macaroni or spaghetti or whatever noodle I have on hand... 

You can see from my pictures (take on day 2 ;) that  the noodle have broken up a bit. I don't mind the broken thick noodles too much, but if you do... I would suggest just keeping them separate and adding them in whenever you serve up the steamy hot soup...

After all the parts come together, give a good stir to the pot and get ready to serve. I serve with a good hearty slice of my bread... or rolls....and a large soup spoon to do some slurping on ;)

I hope you are not under the weather and wishing someone would make you some soup- I hope that you maybe give this soup a try without the sickies connected to it. But if some some reason you feel that sniffle coming on- I hope you have enough strength to make a big pot of chicken noodle soup to get you through it.

Much love and light to you, xoxo

Sweet Potato, Kale and Turkey Meatball Soup

This not-so-great picture was snapped on my iPhone a few months ago, it was my last bowl of soup from a magical masterpiece soup I made out of what was leftover in my fridge one day. I snapped a photo as a way to say- "Goodbye...I thought you were amazing! I hope we meet again". I savored and looked forward to every bite. Yes, it was one of the first pots of soup I made in a while since it was newly autumn and I don't tend to make many soups during the hot summer months. So maybe it was just that... "a magical moment of time", loving the fact that "soup season" had returned, OR maybe it was just the perfect amount of leftover ingredients that made this combo so great!

Like I said, it was thrown together with ingredients to empty and clean out the fridge. That is one way to make the grocery budget to last a little longer! I chopped it all up and stirred it all together and I was surprised at it's deliciousness- I savored each bowl for 3 days and then when it was gone....I licked the bowl clean... and cried. So a few weeks later I tried to re-create it, trying to remember exactly what I did and what I added. It just wasn't exactly the same the second time. And I already knew going in...that magic could only happen once in a great while :) BUT it was still pretty fantastic, so I thought it would be worth writing down and sharing with you dear friends. You deserve to give it a whirl too, right?!? Maybe your leftover's soup will give way to a magical moment in time. The take-away is that you should most definitely use up and get creative in the kitchen with your leftovers- you may just never know what could conspire. Happy cooking, friends!

Sweet Potato Kale Turkey Meatball Soup Recipe
1 medium onion finely chopped
1 handful of green onions finely chopped
1-2 TB of grated fresh ginger
1-2 TB of grated fresh tumeric
4-5 garlic cloves finely minced
2-3 cups of bite-sized chopped carrot circles
4-5 cups of bite-sized cubed sweet potatoes
3 TB of finely chopped fresh parsley
3 TB of finely chopped fresh cilantro
2-3 TB of fresh thyme leave
1 TB of dried Italian herb seasoning blend
pinch of (about 1/4 ts.of each) cinnamon, turmeric, ginger, paprika
2 cups of tomato sauce or leftover marinara pasta sauce
3 cups of finely chopped kale
4 cups of vegetable or chicken broth
4 cups of water
juice from 1 lime
spoonful of honey
splash of apple cider vinegar

1 pound organic (or free range) ground turkey
1 pound of free range ground turkey breakfast sausage(seasoned with paprika, garlic, sugar, oregano)

8 ounces of rice pasta noodles (spiral, spaghetti, whatever)


First, chop up your onion and garlic and the rest of the veggies and get them sautéing in a large 8 quart soup pot. Saute until onion and garlic are soft and then add the herbs, kale and keep cooking for a few more minutes and then add in all the liquids. Let cook on medium heat until the sweet potatoes and carrots are soft. While this is cooking together you can...

Mix your thawed ground turkey and sausage together, and add a pinch of sea salt and ground pepper. Then add a sprinkle of Italian seasoning blend and a little ground garlic, ginger and paprika. I add about a 1/2 ts. of each spice and a drizzle of olive oil and mix it all up together and then scoop out 1 TB-sized amounts of meat and roll them into a meatball. Place them on a parchment baking sheet and 2 pounds should make about 24 meatballs. Bake in a 375 degree oven for 20-25 minutes. 

About the time the meatballs are done, they will be ready to add to the soup. Dump those in hot from the oven and add the pasta. Stir in the pasta and let it get soft in the broth from the soup for 10-15 minutes. Then the noodles will be soft and you are ready to serve up. You can top with a fresh herb for serving. I would say parsley or cilantro would taste best. 

I made this soup with turkey meatballs because I had those in the fridge to use up. But you could easily make this soup vegan by taking out the meat and adding in leftover pre-cooked beans (garbanzo or white would be my first choices) or cooked green lentils. It would be easy to dump those in from the cans too if you have those as pantry items. 

A great thing about this soup is the leftovers. The sweet potatoes start to break down and make the soup very creamy and thick. The first day cooking you can still get it to be a little creamy if you start to mush up some of the cooked sweet potatoes. But over time the sweet potatoes just start to melt into the soup by themselves and it makes it extra yummy!

Happy cooking, let those creative juices flow and make a masterpiece soup out of what you got!

Much love, xoxo

Homemade Rustic Marshmallows

One thing that I have LOVED over the last year is Great Lakes Unflavored Gelatin. It is pure protein, and this brand makes it GMO free and is naturally gluten-free as well. It is a perfect supplement ingredient to help with healing from any digestive ailment, especially leaky gut symptoms, and also it is a ton of fun to have in the kitchen with children because what kid doesn't love jello or gummies. You can google the benefits yourself, but a link to get you started on learning more about gelatin is here by Wellness Momma.  You can also look up dozens of recipes and uses on Pinterest. I pin new ones all the time!

I have made gummies for my kids probably once a week over the last year. You can google or pinterest search hundreds of recipes. My favorites have been morphed into a simple one of my own. I use 3 TB of gelatin for every cup of fruit juice. I usually sweeten with maple syrup and use an organic all fruit juice. I split the juice in half and mix half of it with the gelatin and the other half in a saucepan on the stove with maple syrup until boiling. Mix the boiling juice with the gelatin juice and mix and whisk well to get all the lumps out and then pour into molds or pyrex pan while warm. I use a quart pyrex measuring cup to usually do this with less mess and dishes. Then refrigerate until hard or until all eaten :) My kids devour these. Our favorite juices are apple, cherry and cranberry.

But the newest way that I have been enjoying gelatin has been through homemade marshmallows. So yummy and brings back all kinds of childhood nostalgia of hot cocoa and marshmallows. Or really just eating marshmallows from the bag. I had a thing for the fluffy white stuff. This version is SO much better though. Made from wholesome ingredients and no corn yuck or high fructose corn syrup. It is a healthy way to have a treat and even had some nutrients to your life.

First time I made these I followed this homemade recipe by the Urban Poser.  But since then have kinda found a way that I like making them on my own. It's so easy you just need to try it out. I do not have a candy thermometer. I need to get one of those. But I still made these in the mean time. Here is my recipe that I have been playing with...

Homemade Marshmallow Recipe
3/4 cup of pure honey
1/2 cup of pure maple syrup
1/2 cup of pure water
sprinkle of sea salt
splash of vanilla

1/2 cup of pure water
3 TB of unsweetened gelatin

I used the above amounts but did first try to follow the Urban Poser's detailed instructions. I would suggest you do the same and then once you get your marshmallow groove on then you can kinda swing it however you like. It's pretty simple once you try it a few times. You'll be an addict like me in no time.

Some of my notes:
First I put the honey, maple syrup, 1/2 cup of water and splash of vanilla and salt in a sauce pan and start cooking. This process is long and can take around 15 minutes on medium heat. You do this until the mix is somewhat foamy and if you want more precise temperatures and instructions check out the recipe above. While doing this I have the gelatin blossoming with the other 1/2 cup of water. Then mixed the gelatin mixture into the BURNING hot honey water mixture (it is amber brown color) and slowly use a hand held mixer and mix on slow until even more foamy, then raise the speed when it gets thicker to medium and then HIGH. You will start to notice the color changing to white-ish and thickening up. You may want to lick at this point. It is super yummy marshmallow fluff. Then when the marshmallow is stiff you pour the mixture into a pre-oiled and I use tapioca flour dusted pan with parchment as well. I used tapioca flour instead of arrowroot starch. Then you have to let it sit alone for at least 4 hours and it stiffens right up. Then use a non-teeth knife and cut squares of marshmallow, using tapioca flour to help dust and keep less sticky. I stored my marshmallows in a quart ball jar on the counter for up to a week without problems. But really we eat them all in a few days, who am I kidding, haha ;)

I make my favorite homemade hot cocoa , (or make a dry mix to make an easy hot cocoa) and top with a handful of these amazing marshmallows. It makes a picture perfect delicacy every time!

I mentioned in my last post about adding these homemade marshmallows to the plate of a chocolate fondue dipping plate. These are amazing dipped in some chocolate sauce and a fun addition because friends will think these odd looking cubes may be bread, or maybe cheese, but no it's a fluffy marshmallow surprise. These treats are amazing in just about every way.

I hope you try this out VERY soon if you are in a cold and snowy climate like me. It is one of the best ways to stay happy this winter :) That and staying warm and cozy with your loved ones.

Much love to you xoxo

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

Grain-Free Banana Flax Bread

To be completely honest, the "grain-free" diet intimidates me a bit. Not in like a scary way, but in a way that seems more challenging to an already very difficult and specific allergy-free diet that I find myself in. You see, over the past year I have discovered that eating almonds and most other nuts really does bother my stomach and skin. It was a weird discovery, but one I was very glad to finally figure out. And I am not completely sure if it is permanent because I have been pregnant/nursing over the past 3 years and with these hormonal changes... your body and sensitivity levels change as well. So, with so much of the grain-free (or paleo, primal, GAPS) diet consisting ingredients like almond flour and so many nuts, it would be harder for me to stick to it in a healthy way. Although, it is totally possible with other foods like seeds and coconut, I also do not like to over eat eggs and meat as well. So, needless to say I find myself on a individual gluten-free diet that works best for me.

And as I counsel people after switching to the gluten-free diet, I encourage them to discover the same exact thing. No one diet is really perfect for every one, and it may take you doing some personal experimenting with a few or even specific foods to really know what makes you feel great and how to heal from years of not knowing how to deal with your body being extra sensitive or dealing with an auto immune disease. If you are on this journey as well, I am sure you have been discovering that this healing process takes time and new discoveries are always happening.

So, I would never be against the grain-free diet, but have just found that eating some whole (gluten-free) grains in balance with good sources of protein and as many vegetables I can consume works well for me. I do like consuming whole grain gluten-free grains best though because they are from a more "whole" state giving the most nutrients and benefits to give to the body.

But this bread is one way I have enjoyed a "grain-free" options over the past week. It does contain farm fresh eggs, so it is not vegan, but it does contain lots of protein, fiber and nutrients. Definitely a bread that I can feel good about eating for breakfast or a snack. Or if you are like me.... a huge slather of some butter or sunbutter. Hm delish!

I love how this bread sticks together perfectly and has so much flavor and texture with just a few simple ingredients. So this recipe at it's core is gluten and dairy free which is usually how most of my life goes. But it also may be a good option for those of you that have been pursuing how to eat more grain-free and without processed and refined foods or sweeteners in your life.

Grain-free Banana Flax Bread Recipe
{grain, gluten, dairy, nut and refined sugar-free}

4 small extra ripe bananas, mashed
4 pastured farm eggs
1/3 cup of milled flaxmeal
2/3 cup of tapioca starch or flour
2/3 cup of coconut flour
1/3 cup of melted coconut oil
1/3 cup of coconut palm sugar (or organic honey works too)
1 ts. of baking soda
1/2 ts. of sea salt
1 TB of ground cinnamon
optional: 1 ts. of pure vanilla, or dashes of nutmeg, cloves or ginger

First, mash the ripened bananas in a large mixing bowl, then add the eggs and whip together, then add the rest of the dry ingredients and mix well together. Add as much or as little cinnamon that you want, and add other spices or vanilla if you prefer as well.

Mix well and then pour the batter into a well-greased coconut oil glass bread baking pan. Bake in a preheated oven at 350 degrees for 55-60 minutes. This will make the crust a bit browned and crunchy, but will ensure a fully baked and firm loaf in the end.

Let cool and then pull from the pan after 20-30 minutes to continue to cool on the counter or a cooling rack. Slice thick and enjoy!

Much love to you!

Date-Sweetened Chocolate Donuts

Hello sweet delectable chocolate donuts! So good without toxic sugar and nothing fake or horrible for you in these sweeties either. Dates are the reason behind their great flavor and perfect sweetness and texture. Dates have become one of my most favorite additions to gluten-free baking. They add moisture, texture, and nutrition to your efforts to make a baked good that doesn't crumble like sand or feel like a gummy mess. 

Dates are also a little food that I have on my mind and will especially be on my plate for the next few months as well. Since I read this study about dates for the last few months of pregnancy, and have to think that it wouldn't hurt to eat more dates if it helps me try for a better delivery with baby #2. It may be just one of those "health foods" that makes you "feel" better about yourself for consuming, but I say it can't hurt to try and have less pain in childbirth, can it?!

I have been making these sweet donuts for a while now and just haven't posted the recipe. Seems about time since Valentine's Day is around the corner and finding special chocolate treats is part of the fun. I have made these donuts without the bit of coconut sugar in the past, and I have also played around with the flour combos. I will list some of the subs at the end of the recipe. Either way, these babies are so worth the time and purchase of a donut pan. Seriously. It really helps a gluten-free friend feel like missing out on trips to the bakery a thing of the past. These donuts may just help your grieving gluten heart move on....just maybe.... 

Just maybe you can let the healing of eating gluten-free sink into your whole being. You need to love your body for it to love you back. You can expect adding gluten-poison and crap to your being will allow you to just function normally. Yes, I am talking to all you Celiacs out there, but also those of you that have noticed how wheat and gluten causes you to have pain, anxiety and in general troubles. Don't let yourself justify cheats and treats. You have to make an effort and in the end I know the grieving process takes time, but you must know that there is hope in the journey as well. Let yourself be your own valentine and make it these sweet treats. You won't regret it!

Date-Sweetened Chocolate Donut Recipe
{gluten, nut, dairy and refined sugar-free, vegan options}

1 cup of packed, chopped, pitted dates
1 cup of chocolate chips (I prefer high cacao content and no dairy/ or fake stuff in them)
1 1/4 cup of boiling water

Chop the pitted dates to a packed 1 cup amount and put in a blender (or magic bullet) with 1 cup dark chocolate chips and boiling water for at least 20 minutes, or until the water is cooled. You can soak for longer, but at least soak for 20 minutes to soften the dates. Then blend mix in the blender or magic bullet until it is a liquified mixture that resembles pudding or a thick chocolate smoothie. It should add up to close to 2 cups of mixture after blended. Then add it to the rest of the better when the following is mixed well together...

1/2 cup of tapioca flour
1/2 cup of millet flour
1/2 cup of brown rice flour
1/2 cup of coconut flour
1 1/2 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
dash of cinnamon or nutmeg
1/4 cup of cocoa powder
1/4 cup of coconut palm sugar
1/3 cup of chia gel  (1 TB of chia meal + 2 TB of water)
1/3 cup of melted organic coconut oil (+ more for greasing pan)
1/3 cup of coconut milk beverage (I used So Delicious)

In a large bowl, mix all of the dry ingredients together first, then add the wet with the blended date mixture, chia gel and the rest of the wet ingredients. Mix well  all together and then let sit for a few minutes for the batter to come together. Then use a rubber spatula to pour the batter in a gallon-sized zip lock bag. Make sure to get all of the air out and then press the bag shut and the batter to the bottom of the bag. Then use a kitchen scissors and cut a 1-2 inch slit off one of the bottom corners of the bag. Then in a non-stick donut baking pan-I have a Wilton's brand pan. (I also coat mine with some coconut oil), squeeze out the batter into the donut sized holes in the pan. Fill the batter to the tops of the holes and then bake in a 350 degree oven for 22-25 minutes, until the donuts rise and are stiff. This recipe will make 12-15 large donuts, or 24 smaller mini-donuts. Pull donuts from the pan when they have cooled for at least 5 minutes, then pull donuts from pan and continue to let cool on a cooling rack or plate.

Baking Notes:
*I have omitted the coconut sugar before to have just dates and it turns out, just a bit less sweet. Also, if you avoiding sugars all together then you will want to stay away even from the chcolate chips because the ones I use contain a little amount of sugar.

*I like to use dark chocolate chips (70% cacao and no dairy)

*I have used a gluten-free flour blend for this recipe as well, and you can sub all the flours except the coconut flour for a mix. I would just use like 1/4 cup less to start and see how think the mix makes your batter. Just because some mixes contain a lot of starch and even gums sometimes. I like using Bob's Red Mill all-purpose flour best for this recipe. Too start, I would use 1 1/4 cup of Bob's mix in place of the tapioca, millet and brown rice. And have 1/4 cup more flour on hand if it seems too sticky.

When the donuts are cooled you will want to pick a frosting or make a few of each as I did :)

Chocolate glaze:
1/3 cup of chocolate chips melted with 1 TB of coconut oil

Melt the chips in a glass boil and coconut oil over a double boiler, or for 33 seconds in the microwave. Stir til melted and a thick chocolate glaze. Then drizzle or coat the donuts how you want. If you want the glaze to harden quickly, then put the donuts on a try in the fridge or freezer and within minutes your glaze will be stiff and not wet and messy.

Sunbutter frosting:
1/4 cup of sunbutter (I used SunButter or can use other favorite nut butter)
1/4 cup of room temperature organic coconut oil
1-2 TB of raw honey (or use agave or coconut nectar for vegan option)

I especially love this frosting because I have been over-eating and craving sunflower butter this whole pregnancy. Must be all the folate and vitamins in it! You can mix almost equal parts to the honey, sunbutter and coconut oil to whisk into a thick frosting. Then I add it to a piping frosting bag with a decorative tip and put the frosting on the donuts with whatever fancy idea you got. The above amount should make enough for about 6-8 donuts depending on how much you put on. But you can easily half/double the amount to make more or less if you prefer. 

If you don't have a donut baking pan, I say this recipe is enough to go invest in one. I used Wilton's and love it. Plus, baked cakey donuts are superb and you won't be wishing for the greasy fried counterpart.

I hope you enjoy!

Much love to you and your body as always!

Sunshine & Lemon Shortbread Cookies (vegan)

Hmmm, I love lemon. I squeeze lemon in my water almost daily and as a child I used to ask for my birthday cake to be lemon with lemon frosting. Lemonheads and lemondrop candies were some of my childhood favorites as well. These days I enjoy stevia sweetened lemonade and squeezing fresh lemon into stews, breads and cookies. These lemony fresh cookies are melt-in-your-mouth delicious. I couldn't be happier with this new lemony creation, but the only problem was that I didn't know what to call them. Just plain lemon cookies...or maybe lemon shortbread...perhaps lemon meltaways or maybe lemon snap cookies...all of the above would do, but it just seems so boring for a special cookie like these. So I added some "sunshine" and that seemed to more accurately describe these gems. Or should I say the lemons added the sunshine...

Perhaps you're not as big as a lemon fan as I. But friend, let me just tell you about the greatness of lemons. They always bring a fresh taste to a dish that may seem original or without flair. They bring charm, life and brightness wherever they go and they do not give up on making you healthier and happier. They clean up your insides and give it more hope for tomorrow, so dearest, don't be so quick to dismiss the lovely lemon. It has life and smiles awaiting you. Don't shy away, the lemon will make your body want to clean up and make digestion smoother and even enjoyable. Lemons are your friends- full of contagious alkaline power and cheer!

Besides all of their healing charm, lemons remind me of sweet warm places where sunshine sparkles and sweet scents permeate the air. Which is especially wonderful this time of year when we haven't seen pretty green grass in months. So as I ponder their magic and stay cozy inside my snow-globe house, I'll slip another tasty lemon cookie to melt in my mouth.

Lemon Shortbread Cookie Recipe (vegan)
1 1/4 cup of freshly ground buckwheat flour
1/2 cup of tapioca flour
1/2 cup of millet flour
1 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
2/3 cup of sucanat (or coconut palm sugar)
1/2 cup of organic coconut oil
3 lemons (1/2 cup) of freshly squeezed lemon juice (meyer lemons give the best flavor!)
zest of 1 lemon

First, grind your buckwheat groats in a magic bullet or high powered blender (Vitamix). Blend 1 cup of groats to get 1 1/4 cup of flour. Then mix the rest of the flours and dry ingredients in a bowl. Then add the coconut oil and mix well with a fork, then pour in the lemon juice and mix well. Let sit for a minute for all the moisture to be soaked in equally. 

Then you can either add some fresh lemon zest to the cookie dough or the tops of the cookies. Roll out 1 TB sized cookie dough balls in the palm of your hand and then press slightly on a parchment papered cookie sheet. I then sprinkled with some lemon zest and baked in a preheated 350 degree oven for 12-14 minutes until spread and golden and crisp. Pull from oven and to avoid crumbles you must let sit for at least 10 minutes before moving to a plate. This recipe makes about 2 dozen cookies. 

These cookies are very very simple to make. You just need to try and make it with some fresh ground buckwheat flour to really taste how wonderful they are. It really makes all the difference for the soft and crunchy flavor and allows the cookie to stick together quite nicely. No need for eggs either, they are a super simple gluten-free-vegan treat. I have fallen in love for the ground buckwheat and have also made a great ginger snap cookie that I will post soon. Something about this cookie base has me dreaming up many more good cookie recipes and baking fun. Not to mention that buckwheat is also packed full of nutrients that you just can't find in white flour baked gluten-free baked goods.

Hope you are all having a great weekend! Much love to you!

Spinach Quinoa Socca Cakes (vegan)

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 - 1 ts. of sea salt
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)
optional addition: nutritional yeast

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!

Carrot-Apple-Kale Chickpea Curry

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!

Sweet and Spicy Almond Quinoa Cabbage Rolls

This recipe comes from a place of finding something to do with what I had left in the fridge and pantry. It seems my bulk supply of quinoa is always sticking around... and then what was left fresh was cabbage, carrots, onion and a lemon. So... with those ingredients, and some staples like wheat-free tamari sauce and red pepper paste, and my favorite almond butter...I came up with a little snack to meet my taste buds perfectly.

You really got to get creative when you have a limited diet with restrictions. That doesn't mean you have to eat rice cakes and apples all day. (That is if you can even eat apples and rice cakes all day without getting sick). Although, I have done that too my friend. Seriously, what do you love about food? What do you miss? What are your comfort foods? These are some of the questions I ponder while creating or inventing a recipe. Not really that hard if you know what you want and know what you can eat and then making something up that will meet all of your taste buds and senses. Ultimately our bodies will feel full, satisfied and healthier if we are meeting those needs. That mean you might need to have something a little sweet, salty, bitter and pungent on your plate. Think of these tastes in regards to real plant food, not like sugar, salty chips, and slurpies, but more like sweet potatoes, greens, lemons and tamari sauce. The more you are satisfying your tastes, the more you will not be craving something afterwards. Or at least think of better substitutes for what you are craving and go for the plants over anything. You will be surprised how plants and grains really have powerful tastes and fulfillment.

Ultimately, my friends, food has the power to make you sick or healthy. This could also mean that searching for healthy foods or sticking to a strict diet could lead to a stressful and angry life. Which in turn makes you more sick. I propose to make eating fun again. I rally for eating fresh and happy foods that will make you healthy and happy as well. This means you have to look positively on a "restricted" diet. Or perhaps you need to start looking at your diet with fresh eyes. That you in fact are NOT restricted, but blessed to be able to eat real, fresh and healthy foods instead of the plastic, fake and cloned food crap! Sometimes when I am out with friends, I remind them that I can't really just order a $5 sub or pizza with them, and then those words that they usually describe me after that, "Oh yeah, you are special, I forgot." Well, yes, my friends, I am special. I think it is special to have a body that triggers me to eat real food. This is really a gift! I will react if I put toxic crap in my body, and for that I am thankful! So, for all my friends that haven't found the joy of this journey yet...Keep finding new ways and foods that make you body happy, and I bet in no time at all you will find that there is peace, joy, and love in a nourished life.

Now to a recipe...Inspired for the craving of some fresh spring rolls...

Quinoa Almond Pilaf Recipe

1 small yellow onion

4 garlic cloves

1 TB of olive oil

1 cup of dry quinoa

2 cups of water

2 TB of wheat free low sodium tamari

1/4 cup of crushed raw almonds

1/4 cup of raisins

In a 4 quart pot, saute olive oil with chopped onion and minced garlic. Saute for a few minutes and then add 2 cups of pure water and a cup of dried quinoa. Stir all together and let the water come to a boil. Once it is boiling turn the heat down and let the quinoa cook for about 15-20 minutes. Once all of the water is gone and the quinoa can be fluffed, turn the heat on low and add the crushed almonds and raisins and tamari. Stir well together and let cook for one more minute together. Then let sit and cool and the flavors meld.

This sauce is a peanut-free version of like a sweet and spicy peanut dipping sauce. You could use peanut butter if you wanted too... I used almond butter because it is what I had and to also be allergen-free friendly.

Sweet and Spicy Almond Sauce:

1 TB if wheat free low sodium tamari

1 TB of fresh lemon or lime juice

1 TB of agave nectar

1 ts. of red pepper paste (I used Thai Kitchen's brand)

1 TB of almond butter

In a small bowl, whip up the above ingredients to create a sauce for dipping and drizzling over the quinoa cabbage rolls.

Then finally when the quinoa pilaf has cooled just a bit...Spoon a large dollup of the quinoa in freshly peeled and washed cabbage leaves. Either green cabbage leaves, or napa cabbage leaves. Some other toppings would include, pealed carrot pieces, or more cabbage, lettuce, or cucumber. Sprouts made be a good topping as well. Roll the quinoa, toppings and sauce in the cabbage, get a handle on it and then start chowing down. It is a nice little appetizer, or snack, or even lunch or dinner. The quinoa is delicious on it's own, but when you add some fresh cabbage and a tangy sauce you will be in heaven! Be creative and I hope you enjoy!

I hope you find peace and joy today with fresh foods and a life of real food. You are blessed.

P.s. Check out on ABC tonight, a 2-hour special with my favorite chief, Jamie Oliver, with the "Food Revolution". Watch and learn. I know you will not be disappointed.... and it is very exciting to see someone fed up with the American food standards! It is mind-blowing and absolutely worth the fight!!! Let me know what you think...

Mung Dahl Perfect Protein Soup

Have you ever read the book, The 3-Season Diet, by John Douillard? Well, if you haven't you should check it out. It is based on one of the most healing nutritional theories in the world, the Ayurvedic approach. Which this approach originally comes from India, and is really more a way of life, than an approach. But for the sake of the western mind, we have labeled it to be more of "a nutritional approach" than a way of life so we can add it to the rest of the fad diets we consume. In his book, I think John Douillard tries to bring the concepts of helpful Ayurvedic theories down into our American culture, and helps us find ways to really make it intertwine into our daily lives. Ever since I have learned more about it, I have been asking myself how I can eat more seasonally, with the cycles of life and more for my body type or imbalances.

In his book, The 3-Season Diet, John Douillard speaks of how the American diet that has gone through the assortment of fad diets has not helped America get healthy, but instead has put our bodies, along with the help of the speedy culture, into a form of panic mode. When our bodies are in that place of panic, with our stress, asking what foods to eat, wanting to loose weight...we start to spiral downward without seeing any positive results with out health and weight. It's confusing though. How can we try and eat healthy, stay consistent, and have positive results with so many diet theories out there? I truly do recommend reading this book or looking more into the Ayurvedic approach. Instead of trying the latest and greatest diet, try changing some areas of your lifestyle that will change how you even look at food and how you gather and prepare food. You need to deal with why you need coffee to start your day, or a sugar bust mid-afternoon to make it home, or why you are so forgetful tired and depressed all the time. It may be related to what you are putting in your body and how rapidly you are living your day. Fast, cheap and easy doesn't have to be the big yellow arches or any other fast food joint for that matter. It can be done in the comfort of your own home and with full nutritional values. That is what I love about this book. It is a solution to living in our day of age, to be more aware, centered and ultimately a wholly healthy person. So buy the book, find it at the library, or read up on it online.

But why am I talking about this book anyways? Well, the recipe today is based off a recipe from the book. On page 72 of the book, John shares his recipe for a "perfect protein soup". It doesn't contain anything abnormal to make it perfect. It is just a good combination of vegan proteins along with helpful spices that will feed the mind, body and soul. So...perfect. It says this soup is best for those in a weakened state, so after a sickness, during a detox, or maybe for the younger or older with a weakened immune system. It is a thick and warming soup also for this time of year, but is said that it can be eaten at any time of the year. I have made this soup quite a bit and I have viewed it more as a medicinal soup. Sometimes you have to think of food as medicine. Something you need to feed your body to restore balance and health. Food is not really about commercials, popularity, or packages. It is the basis of life in how we sustain and fulfill the basic needs of our life to be filled, healthy and striving. So that is why I share this recipe with you, as it was shared with me.

Perfect Protein Soup Recipe

1 cup of split yellow mung dahl beans

2 cups of white basmati rice

1 inch, fresh gingerroot sliced

2 TB. of ghee (clarified butter)(lactose free)

1 ts. of ground tumeric

1 ts. of ground coriander

1 ts. of cumin powder

1 ts. of whole cumin seeds

1 ts. of mustard seeds

1 ts. of kosher sea salt

1 pinch hing (asafoetida) (spice mixture)

12 cups of pure water

***Bragg Liquid Aminos can be added after cooking for flavor or to replace salt

1 small handful of washed and diced cilantro leaves

Some of the added spices I like to add: a few dashes of cinnamon, nutmeg and cloves
Wash the beans and rice together until the water runs clear. In a large 8.5 quart pot on medium heat mix the ghee, and all the spices for a few minutes. The seeds will pop a bit after a few minutes, and then add the rice and beans into the spice mixture and stir again together. Add the water and the salt and bring to a boil. Boil for 10 minutes and then turn the heat to low and cover pot. Continue to cook until rice and beans become soft (about 30-40 minutes). Add more water towards the end if it is thickening up more than you would like. Add the cilantro leaves before serving, and add some more salt or Brraags if need be. It isn't the most aesthetically pleasing soup, but it will be very filling.

So that is the recipe for the perfect protein soup from 3-Season Diet. It is something worth trying. The recipe makes a ton, so if you are eating for one or two you may want to cut the recipe in half, or make the whole thing and freeze half of it for a later date. It freezes well, and is convenient if you are sick and need to pull something from the freezer to warm up. I hope you try this, read up on Ayurvedic Medicine, and find peace and rest today.

Much love to you!

Roasted Tahini Baby Carrots

This recipe is a $2 dollar side dish that is warming and perfect this time of year. It goes great with any main meat or other veggie dish you are making for dinner. I forgot how much I loved carrots until now. This side dish reminded me of it's prefect sweetness and grace. Sweetly roasted and delicately crunchy. Really. Yes. It is roasted carrots.

This time of year you may be trying a few different habits... like trying to eat healthy, or working on an elimination diet, or attempting to stick to a budget or save more money. I get it. I know...I am in the same boat. We are all trying to improve, it is part of our human nature. And, besides the challenge, it could bring new joys and triumphs once you start to see your new challenges become new successes. So, why am I saying all of this now, well... this kind of simple side dish will hopefully inspire you to take "baby" steps to adding more veggies in your dinners, and adding less sugar to your life...and save money in the process. How do you do that with a side dish...? Well, let me explain.

First of all, carrots. Carrots are a sweet root vegetable that have strong antioxidant power to keep your immune system strong along with vitamins, minerals and basic freshness. Don't underestimate the carrot. It will keep you full of energy and immunity power. So, there is one veggie that can be more friendly to the friend that in starting to adapt more veggies to their diet. It is low in calories and good in every aspect. Also, because it is a sweet veggie you can help derail your sugar cravings with eating more naturally sweet root veggies. They will start to decrease your craving for the bad sugars and find satisfaction in the whole healthy natural sugars in veggies and fruits. My last reason for this great simple recipe is that it is cheap! Let me share how much this cost me to make.... $1.50 for a 1 pound bag of organic baby carrots from California. 1 TB of tahini (sesames seeds) was about 25 cents or so, and then 1 TB of olive oil, another 20 cents or so, and then dashes of cumin, salt, and pepper.... not really more than a few cents probably. There you have it.... a fresh veggie side for under 2 dollars. So no excuses for adding more vegetables to you life. So take baby steps with some baby carrots this week, in the new year and remember...keep it simple and be creative!

Roasted Tahini Baby Carrots

1 bag of organic baby carrots (1 pound bag)

1 TB of tahini (sesame nut butter and oils)

----or if you do not have any tahini, try almond butter, peanut butter or other nut butter----

1 TB of extra virgin olive oil

1/2 ts. of cumin

1/2 ts. of sea salt

1/2 ts of ground black pepper

Chop up the baby carrots in half, or 4ths. Put them all on a cookie sheet covered in parchment paper. Toss the oil and spices with your hands. Make sure they are evenly coated and then put in the oven. Bake at 375 degrees for 25 minutes or until browned enough to your liking. And viola! Ready to serve up!

I forgot to mention that this recipe is simple and fast as well. Not a lot of time with those baby carrots. They are already pealed and cut down to size, so just do a few more chops and add the sauce and they are ready. My main reason for this easy recipes is to inspire you to see how dinner, vegetables and sides in an allergy-free kitchen do not all have to be rocket science and a ton of money. Be resourceful with your time and money and save that to spend more time for your family or loved ones. It's worth it!

I roasted some kale pesto almond coated chicken alongside the carrots (recipe to come!) And the dinner was full of so many nutrients that was satisfying and not too heavy on the diet. I love that. It is these simple meals that keep me inspired and coming back to the kitchen for more.

What are some of your favorite simple, nourishing and budget-friendly meals or side dishes?

I hope you have a great week friends.

Much love to you!