Gluten-Egg-Dairy and Nut-Free Homemade Chicken Tenders

Years and years ago when I started this food blog I put up a favorite recipe at the time for making homemade chicken tenders. I made this dish all the time back then to add to salads, pasta, and leftover lunches. But since then I have needed to find a way to make them without corn or almonds because of allergies. So---I have been making this version of chicken tenders for the past few years and realized I never shared it with you. How selfish of me! So here it is.

I love making food that my people love. And my people love 'chicken nuggets' and 'chicken tenders' and so that is what I make for them. I love it that you can make these tenders without any added allergens of eggs, nuts, dairy and you still get the crispy crust over the chicken. Who would have thought?! And you think kids love 'from the freezer section' chicken nuggets- well the real deal it that more wonderful! I makes me feel like I did something great in the kitchen that day... homemade goodness that didn't really take much more than a few simple steps. {side note: if you are feeding your kids freezer section GF nuggets- NO JUDGEMENT to you- you are a fabulous mom and doing the best you can for each today--- I GET IT!- I also use freezer section goods for my kids and so much love to you!!!}

I truly like to keep things pretty simple in the kitchen. Yes, I do love to experiment with new flavors, spices and world foods...but when it comes to getting my kids to eat something more than just applesauce and potatoes.... I gotta  keep trying to find ways to get a balanced source of proteins and nutrients into their little bodies. This is a recipe I find myself making once a week or every few weeks. The tenders keep great in the fridge after baking for a few days to warm up and eat for lunches or dinners. It is just a great addition to salads, sandwiches and whatever you might want to add chicken too. I hope you give this creation a try if you haven't made this up yourself already :)

Gluten-Free, Dairy-Free, Egg-Free, and Nut-Free Chicken Tender/Nuggets Recipe

Chicken soak mix:
3/4-1 cup of dairy-free milk (So Delicious Unsweetened Coconut Milk Beverage is my first choice)
1/4 cup of apple cider vinegar (or sub fresh lemon juice)
2 pounds of organic or free range antibiotic free chicken tenders

Dry mix:
1 cup of white rice flour
2/3 cup of tapioca flour
1/2 TB of each: garlic powder, Italian herb season blend, smoked paprika, sea salt
plus a pinch or two of black pepper

9x13 pan glass pan with 3-4 TB of avocado oil or a mix of olive and avocado oils

In a medium bowl, dump in your raw chicken and then cover with the milk and vinegar. If you want to have more of a nugget sized chicken piece then use a kitchen scissors and cut each tender into 3-4 pieces and you will have a more bite-sized nugget. Let sit for 5 minutes and stir- you will see how the mixture turned into a buttermilk type mixture and is soaking into the chicken. Then in another medium bowl, pour in your dry mixture and stir together. Then set up stations of the chicken mix, dry mix and your oiled pan. 

 

Use your hands and grab the raw chicken, dunk in the flour mix and then shake off and place each tender in the pan. Fill up your pan, it might be snug and it doesn't have to be perfect. Then bake in a 375-400 degree oven for 25-30 minutes or until they are golden brown to your liking. Let the sizzling chicken rest in the pan for at least 15 minutes before serving. This will allow the crust to stick better and oils to soak into the juices of the finished product. 

Then you can assemble your salad bar. I usually have a bed of greens, cucumber, carrots, peppers, tomatoes, herbs or green onions, and whatever other veggie is in-season as a favorite salad topping. Then I also like to add some warm rice or quinoa for added texture or warmth. In these pictures I had a black rice veggies dish that I re-warmed and sprinkled over the salad. I also like to add roasted sweet potatoes or other roots as toppings as well. If you are crouton lover- this will totally do the trick to get rid of the crusty chunks to add in some crispy roasted roots! 

So pile up greens, chopped veggies, warmed GF whole grain, warmed roasted roots, a few chicken tenders and a killer house dressing and you've got yourself a meal that will share with you for days to come. I love whipping up a simple house honey mustard salad dressing to dip tenders into or drizzle over your salad. Here is the estimated amounts to make that yourself...

Honey Mustard Homemade Salad Dressing

1/3 cup of pure raw honey

1/4 cup of mustard (any variety works)

1/4 cup of apple cider vinegar (or lemon juice)

1/4 cup of olive oil

pinch of sea salt

pinch of black pepper

pinch of dried thyme

Whisk quickly by hand all the above ingredients together in small bowl, or put all the ingredients in a Ball jar and shake up until it is emulsified together well. 

My kids love organic ketchup and the honey mustard dressing for dipping as well. This is a meal I can get the whole family to eat and is great throughout the summer months to just pull from the fridge or pack for a picnic. But it is also a great winter meal to remind yourself of what a fresh and warm salad tastes like. About this time of winter I start to crave greens and any veggie with a little crunch. This means spring must be coming... at least thats what I tell myself or my body is trying to tell me. 

I hope you are finding ways to keep things simple in the kitchen and ways to love on yourself and family with food choices. You deserve it!

Much love as always! xoxo

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!

Tahini Roasted Kale Chips

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

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

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

Tahini Roasted Kale Chips (vegan)

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

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


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

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

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

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

Much love!

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!

Banana Seed Bread (vegan, nut-free, sugar-free)

Here is my promised bread recipe from over the weekend. I really could not take one flattering picture to show how wonderful this bread really is. Moist. Chewy. And perfect. I have made many other banana breads in the past. Ones that contain nuts or more sweetener. And this one is different. Special perhaps. Well, really it is just as it should be for where I am in life right now. You see, that is what my recipes speak of. They tell you what ingredients I have in my fridge or pantry. They tell you what I am into, and what I avoid. They speak of what is in season and fresh. And, right now... they tell you what I make for my most favorite person in the world, my sweet boy, my almost 1 year old. I am making all of my recipes friendly for the whole family. I do not want to hide food from him anymore. He loves to eat and I will feed him from my own plate and bowl. He gets what I get. And to be honest, that is a good deal for both of us.
You see, I want to feed my baby (and my own body) the best ingredients out there. Right now I am basically feeding him all that I would eat, so gluten-free, dairy-free, soy-free, egg (white)-free, sugar-free, but to add to that list I am not feeding him any nuts as well. So, I decided that I don't really need to eat nuts then. Seeds are just as wonderful. In fact, I have found that I almost love them more. Pumpkin, sunflower, hemp, chia and flax. Such great nutrient dense ingredients that contain lots of iron, good omega fats, and not to mention more vitamins and minerals than you would think. You may be wondering why I wouldn't give my baby nuts...and really I just want to avoid higher allergenic foods in his diet as much as possible. So I rotate seeds, grains and fruits so that he likes a variety and doesn't develop sensitivities to others. I don't think you can really avoid sensitivities 100%... but you can do your best to not let an unhealthy toxic build-up to occur. So, I will continue to do my best with feeding him and our family the best we know how for who we are right now. Diets, favorites and foods morph along the journey and I am always willing to ask the questions to what's next or what's best. And, today, that included a hearty banana bread that speaks up for the love of seeds! Besides, there are way too many banana nut breads out there anyways. After baking this loaf, I think you'll agree.

I found inspiration for this bread from a few sources: Affairs of Living and My New Roots

Banana Seed Bread Recipe (vegan, nut-free, sugar-free)

1 cup of buckwheat groats ***grind in a magic bullet or high speed blender to make 1 1/4 cup of fresh buckwheat flour

1/3 cup of flaxmeal

1/3 cup of millet flour

1/3 cup of tapioca flour

1/3 cup of slightly ground raw sunflower seeds

3 TB of chia seed meal

2 ts. of baking powder

1 ts. of baking soda

1 ts. of sea salt

1 ts. of ground stevia powder

2 ts. of ground cinnamon

2 1/4 cup of mashed banana

1/3 cup of non-dairy, nut-free milk (I used hemp milk)

1/3 cup of pure maple syrup

1/3 cup of light olive oil

OPTIONAL top of bread coating/crust:

rub of oil, sprinkle of sucanat and cinnamon

First, mix all of the dry ingredients in a large mixing bowl. Then add the wet and mashed bananas. Mix well together and then pour into a oiled bread tin or glass pan. Oil the top as well to creat a nice crust. I added a sprinkle of sucanat and cinnamon to have a sweet and crispy spiced crust. Which made it extra special. Then, bake in a preheated 350 degree oven for 1 hour. Make sure the bread is cooked all the way through and check with a toothpick. Then pull from oven, let cool and either turn upside down over a plate and release it from the baking pan, or I am sure you could leave it in the pan if you prefer.

Serve warm with a slather of some vegan soy-free butter (Earth Balance) or some ghee. If you are into dairy, then try with some butter or cheese. I loved this bread just by itself, warm from the oven...I was in heaven. So perfect. And nutritious too :)

I think I could avoid all other breads in the world if I had this wonderful bread to make anytime or anywhere. So delicious!

I hope you enjoy and have a beautiful day filled with good food and much thankfulness!

Sesame Snap Cookies (vegan)

It's mid-week, and the fridge is low on food, and so I'm planning my grocery list a bit early this week. I really don't mind too much because I am excited for this weekend. It is my birthday on Friday (earth-day birth-day :), it is Easter weekend, and did I mention it is also earth day! It is something to be excited about considering it has been raining, snowing, storming, cold and dreary for the past 5 days. I am planning on making my own cake, a special new creation I have in mind... stay tuned for a recipe.

But in the meantime, I created a little pick-me-up cookie treat to get through the remainder of the week with some simple staple ingredients. You must get creative with ingredients you have in the fridge when in a pinch. It isn't always about having a serious rich cookie. Sometimes there is more joy is making something that you don't have to run to the store to make. I'll be honest. :) I pretty much do this most of the time. I love finding new ideas by being forced to come up with something out of what you already got. I also use up ingredients that might go to waste as well. These cookies are easy and did I mention I am in love with tahini lately?!

Tahini is the seed butter of sesame seeds. Or some call it sesame paste, but basically it is just ground sesame seeds that turn into a oil/butter mixture. It is said to be one of the oldest condiments in the world. I have been enjoying tahini in more ways than in hummus and sauces. Cookies with tahini is my new favorite treat. That is how these cookies originated, and also, I had some unhulled sesame seeds that I have had for a long time that needed to be used. So, these little sweeties were the perfect treat on a day like today. A little crispy, a little sweet, and a mix between a cookie and a cracker. Maybe a snapper? A snap cookie? Hm, they are one of a kind, and a good balance of flavors.

Sesame Snap Cookie Recipe (vegan)

1 cup of sweet sorghum flour

1/3 cup of tahini

1/3 cup of coconut palm sugar

1 ts. of ground cinnamon

1 ts. of ground ginger

1 ts. of baking powder

1/2 ts. of sea salt

2 TB of olive oil

4 TB of non-dairy milk (I used So Delicious Coconut milk)

Mix all of the ingredients above in a mixing bowl. The dough should be a tad sticky, but easy enough to roll little cookie balls without a problem. Roll a ts. sized cookie balls.

Then, roll cookie balls in bowl, with a mixture of the following:

1/4 cup of sesame seeds

1/4 cup of powdered coconut palm sugar

Once, the cookies are rolled and covered with seeds, then place the cookie balls on a baking sheet. Then use a 4 inch circumference glass or bowl to smash them down into little flattened circles. You want to make sure there is at least an inch between cookies for baking. On an average cookie sheet, you should get about 15 cookies. Bake in a 350 degree oven for 15 minutes. This recipe will make about 30 cookies, so somewhere between 2-3 dozen. This depends on your size of cookies as well.

The cookies are bite-sized and perfect for snacking. You may like to think of them as crackers...but they are most like a gingersnap-like- sesame cookie. Pretty yummy. I hope you try these out, especially since they are so simple, and if you like sesame or tahini.

I hope you have a good day. Looking forward to sharing my next post about my birthday cake....hmmm, it's going to be yummy! fingers-crossed! gluten-free baking is always a little bit of a risk, or should I say, adventure :)

Much love to you today!

Blueberry Almond Cake with Creamy Coconut Frosting (gluten-free, vegan)

I am reminded that life is a gift. So many countless blessings to be thankful for. A healthy life is also a gift, even if it takes hard work to get from one awful place of sickness to a place of health and wellness. It is so hard to imagine health when you are so sick. It is sometimes even harder to remember how sick you truly were once you are feeling the beauty of a healthy life again. I am reminded of these feelings because this is a part of my story. I have been down that road of sickness. It is painful. Physically, and emotionally. It is easy to get lost in your own pain and loose a sense of balance and hope for the future. It's hard to imagine... imagine anything. You just want answers and hope...

Then time passes. Your body will heal. It is a powerful being. You seek answers to questions. You work hard to eat real food and treat food as medicine. You find that there is joy and happiness in adding real food and taking away the crap. You start to regain a sense of imagination again. You can start to see that flicker of hope for the future. You start to dream again.

No matter where you are on this healing journey to better health, you must stop and appreciate. Appreciate the journey. Appreciate the process. And appreciate that life is a gift.

Remember where you came from and look forward to where you are going. Push yourself to take the next step. Do that one thing that is holding you back from getting more balance, or more peace in your life. You know what it is. And if you don't, then take the time to reflect on what that might be. Your life is a gift.

This recipe represents this new life of appreciation for me. It is a picture of eating real foods that can be created from scratch to be something beautiful and delicious. There is no pain, no guilt, and no disappointments. Taking a bite of something wonderful to be reminded that this is only the beginning. Gluten-free living doesn't have to be the kind of life sentence that you may think when you first start. It can be liberating. It brings hope that you can heal and live a life full of adventure again.

I made this recipe from the most common ingredients in my kitchen and it turned out wonderfully. I was so excited to enjoy this cake with my husband as a reminder to how beautiful our life is together. It feels good to celebrate and appreciate each other, and to enjoy our amazing son together. I am so grateful.

Blueberry Almond Cake Recipe

1 1/2 cup of ground almond-meal (almonds ground in coffee grinder or food processor)

1/2 cup of millet flour

1/2 cup of tapioca flour

1/2 cup of brown rice flour

1 ts. of xanthan gum

1 ts. of salt

1 ts. of baking powder

1 ts. of baking soda

1/3 cup of pure maple syrup

1/2 cup of unsweetened applesauce

1/3 cup of melted coconut oil

1 cup of So Delicious Coconut milk beverage or other non-dairy milk (mix milk with juice of one lemon*about 2 TB of juice* and let sit for 5-10 minutes to make a buttermilk like cultured milk substance)

1/8 cup of hazelnut So Delicious coffee creamer

1 heaping cup of fresh or frozen blueberries

Mix all the dry ingredients together first, and then add the buttermilk mixture along with all the other wet ingredients. Lastly add the blueberries and do not over store them in to avoid too much blue bleeding into the batter. Mix and pour into a 8x8 or 9x9 circle or square baking pan. Make sure you grease the pan with coconut oil or palm oil to avoid sticking. Bake at 350 degrees for one hour. The cake will be pretty moist, but stick a tooth pick into the middle of the cake to test if it is still gooey. It is done when the tops is golden and there is no gooey middle and the pick comes out clean. Let cool for 1 hour before frosting with the following glaze/frosting. The cake is not meant to be super sweet, so the frosting adds the perfect amount of sweetness and flavor.

Coconut Cream Frosting Recipe (vegan):

1 can of organic coconut milk (just scoop out the cream from can and dispose of the coconut water liquid)

1/3-1/2 cup of pure maple syrup

3 TB of tapioca flour

1-2 TB of So Delicious hazelnut creamer

Open the can of coconut milk and scoop out all of the coconut cream and do nit use any of the liquid in the can for the frosting. Then in a bowl with the coconut cream, syrup, flour and creamer. Start with a TB of creamer and if it needs more liquid to blend in the flour, then use 1 more TB. Wisk very well for a few minutes until it is creamy and blended. Then if it is too liquidy- put in the fridge for 30-60 minutes for it to harder up a bit. Then frost the cooled cake and your treat is ready! The cake should serve anywhere from 8-12 people depending on how you slice it up. I have found that this cake is a bit moist and chewy, so it tasted best when kept in the fridge and then eaten cold. It was very rich and yummy and you would be surprised that is vegan and refined sugar free. I hope you are reminded of the beauty of gluten-free eating with this treat and thank God for this beautiful gluten-free life.

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

Walnut Pesto Sauce with Pasta

Have you noticed that pine nuts have sky-rocketed in price over the last year? Well, they have where I live. They went from an average 18 dollars a pound to about 35 dollars a pound. So, sadly, I have not been making pesto sauce as much because I just can't justify the price for the pine nuts. Although, pine nuts are one of my favorite toppings to many pasta dishes, you just have to get creative without them once in a while. So, I made some pesto sauce with walnuts, and since we are going with a little less traditional here I also added some kale and spinach to green it up.

I truly love fresh herbs. They are a must-have-ingredient when you are on the dairy-free gluten-free diet. They just add so much fresh flavor and beauty to each dish that you won't even be missing Parmesan cheese. Not only are they beautiful and tasty, they are full of vitamins, minerals and "green-goodness". My favorites that I plant every year are basil, thyme, sage, rosemary, parsley, and mint. Those are my staple herbs at least. You will be surprised on how if you have them on hand and fresh in a pot you will use them more. I crave them in the winter and occasionally buy some in their little packages for an outrageous price. But in the summer, don't even think about buying them in those packages. Just get a few dollar herb plant in a pot and plant it in your backyard or in a larger sized pot. And within no time it will growing like crazy and you will have fresh herbs coming out your ears. You have to make sure that you water them, and give them full sunlight along with picking the tops pretty faithfully to ensure them a plentifully season. My herbs this year went through a little of a drought with all the heat (and me forgetting to water for a few days), but thankfully they are back to their fruitful self that last few weeks. I can use and keep them outdoors until the frost, and after that either let them dry out or clean up shop and wait for spring. It's a fun little hobby I think.... and like I said before, they are beautiful and tasty in everything.

Anyways, I say all this because I just made another batch of pesto sauce with some of my freshest basil along with...walnuts instead of pine nuts. It turns out just as wonderful and much easier on the budget that's for sure. Here is my favorite recipe to use...

Walnut Pesto Sauce Recipe

1 heaping cup of fresh basil leaves

1 heaping cup of spinach leaves

1 heaping cup of chopped kale leaves

3 chopped cloves of garlic

1 TB of lemon juice

1 ts or more of ground black pepper

1 ts. or more of sea salt

1 TB of agave nectar

2/3 cup or so of raw walnut pieces

1/4-1/3 cup of extra virgin olive oil

Add all of the above ingredients to a blender, food processor, or magic bullet and start blending on full speed. If you need to add a touch more of oil, water or lemon juice to get it moving better or blending then by all means. Just make sure you add only like a spoonful of liquid at a time to make sure you don't over-do it. Blend for a minute or so until smooth and add to some freshly boiled favorite gluten-free pasta. Mine of course that I always mention is, Tinkyada Brown Rice pasta, but really any will do. This recipe is similar to my spring pesto pasta sauce that I have a recipe for, except I am using the walnuts as a substitute.

You could add other fresh veggies (green beans, broccoli, mushrooms or carrots) to the pasta, or some more topped walnuts or pine nuts and make it a pasta salad for a party. This sauce is great for so many things... topping a flat bread or pizza, a dressing, a dip, a sauce... really it is what you decide to make of it. It is always best tossed on some warm pasta and enjoyed pronto. If you want to add cheese, then go for it, but really you won't be missing it too terribly if you must be dairy-free.

I hope you try this out before the end of summer and enjoy! Much love to you today!

xoxo

Stephanie

Cherry Almond Chocolate Crisp Bars (grain-free, vegan)

I'm still packing and cleaning my apartment this week. Busy busy! I haven't had the head space and time to make many meals, so we have been eating whatever we need to get rid of and creating interesting combinations. This recipe was inspired with some leftover ingredients that I felt could be thrown together to make a healthy snack amidst all the crazy business. I love homemade food, so it is always a little sad when I have other things to do than cook and bake. So, I took some time to make a little treat. These are wonderful just cut and devoured, or cut and crumbled over some coconut ice cream or other vegan ice cream. Which is definitely what I would suggest ;)

Something important to learn about whole foods eating is that snacking is quite alright. Especially when you are eating whole nutritious ingredients that are giving you energy. Eating to fuel and sustain your well being is the key to better health. That is what is wonderful about almonds. They have good oils, protein and vitamins. You really can't go wrong with eating nuts. Some say they have to avoid them because of the fat in them. This is just crazy to me. Mainly because of this false idea of how fats are bad for you. You really need those fats to feed your brain and other organs. If you were one of those people into the 90's fad diet of fat-free snackwells you may still be in recovery. I know I am. Don't let yourself believe the lie. You can do better, you need some fat for balance in your life. So grab that handful of nuts and snack away. Or better yet add some almond butter, dried fruit and make a little recipe like...

Cherry Almond Chocolate Crisp Bars Recipe

1 cup of almond butter (creamy or crunchy)

3/4 cup of ground almonds, almond meal, or raw almonds ground in a coffee grinder

1/3 cup of flaxmeal

1/3 cup of chopped dates

1/3 cup of shredded coconut

1/2 cup of almond milk

1/2 ts. of sea salt

1/2 cup of dried cherries

1/2 cup of dairy-free dark chocolate chips

1 TB baking olive oil to oil the pan before pressing the batter in

Mix all the ingredients together well and press into a 8x8 or 9x13 baking tin. Either one works, it just depends on how think or thin you want your bars. Sprinkle some coconut or almonds on top and bake at 350 degrees for 20 minutes. Let cool completely before cutting, or cut before you bake to make the crumbles less when you cut from pan. These bars could also be created raw, by cutting the almond milk in half and pressing the batter in the pan, refrigerating, and cutting into bars. They would be almost like a lara bar or other nut fruit raw protein bar. Make what sounds good to you...I hope you enjoy!

Well, I better get back to work. I am so excited about moving into my new kitchen and using my new dishes and just making a home of my very own kitchen. I have been renting with my husband for over 5 years since we were married and we are more than ready to have our own space to call our own. It will be fabulous! Hopefully, I will be able to create just as usual and really enjoy all the changes. I am not sure how quickly my kitchen will get unpacked, but hopefully it won't be long until another recipe... love to you all!

Gluten-Free Vegan Blueberry Quinoa Scones

Blueberries, Blueberries Blueberries.... yes I will find more enjoyable treats to eat more blueberries. I am a bakery-girl at heart. I grew up baking, starting at age 5, and then worked in bakeries all through high-school and college. I love to invent and try new things. Mostly I love to taste the result. As you can imagine, when I  self-diagnosed myself with a gluten- allergy and other food allergies.... it was a bit devastating to my baking utensils. But that didn't last for long.... I started being just as inventive before but found new flours and sweeteners and oils to do the job. This is an invention of it's own today, and it is vegan! That is wonderful to any one to can't eat eggs, milk, or gluten. Desirable? Yes, it is for the one who hasn't has a baked good in a long time. And it is just as good as eating the "norm". So don't sell yourself short and narrow your chances for being normal, you are just as blessed as everyone else in the world. You are MORE blessed because now you get to be conscious of what you are putting in your body. The body that God created for you to have and to take care off. Love yourself. Simply. Enjoy this recipe.... I know I will with a cup of tea and a friend. So make up a batch while the blueberries are ripe and try new fruits if you desire... be creative!

Quinoa Flour is a very nutritious flour to use in gluten-free baking and it is a great flour to substitute and work with. The flavor is unique and nutty; the texture is very work-able and serves as an equal substitute. It is a little bit more expensive, but is very usable so it will not go to waste. It is a balanced amino acid grain that 

Ingredients:

1 cup of quinoa flour 

1/2 cup of sweet sorghum flour

1/2 cup of white rice flour

3 ts. of baking powder

1 ts. xanthan gum

heaping 1/2 cup of sucanat (unrefined dehydrated cane juice)

heaping 1/2 cup of Spectrum Organic Shortening (palm oil)

1/2 cup of almond milk (or other non-dairy milk) with added with freshly squeezed lemon juice from 1/2 of a lemon + 1 ts. of apple cider vinegar Put these 3 liquids in a bowl by itself and let sit for 10 minutes for the milk to get a bit cultured and have a "buttermilk" affect.

1 1/2 cup of freshly picked and washed blueberries

Mix all the dry ingredients first and then add in the almond milk mixture. Mix till there is no flour spots and then add in the blueberries. 

Plop the batter in about 1/3 cup heaps on a baking sheet with parchment paper. Sprinkle some sucanat on top for some added sweetness and ...Bake at 425 degrees for 20 minutes. Make sure you let these guys cool a few minutes before you move them so that they don't crumble too much. Now most importantly, enjoy with a cup of tea for breakfast and get ready for a beautiful day.