Category Archives: Recipes

Grain-free Apple Cinnamon Muffins

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I made these in the bite-sized muffin pan, and they turned out so well I don’t have any left to eat while I finally have time to write this post. What can I say but, thank HEAVENS I am inspired to eat semi-healthy again. The flour and sugar really gets me down (and, it turns out, post-baby, I can really see physically how it affects me as well). These were the perfect way back on track. Might have to make another batch right now, actually. And eat them all. Willpower is another thing that seems to have disappeared with motherhood.

Don’t be shy with the cinnamon, it covers the coconut flavor nicely. Something about the coconut flour, when it hits the egg, makes it absorb moisture and the batter gets thick. Not to worry, just get your mixing done quick enough.

1 cup almond flour
3 Tbsp coconut flour
½ teaspoon baking soda
pinch of salt
1-2 Tbsp cinnamon
2 apples, cored and diced
3 eggs
¼ cup coconut oil, melted
2 tablespoons honey

  1. Mix dry ingredients together. Add the apple chunks and stir to coat.
  2. Whisk the eggs with the coconut oil and honey. Mix into the dry ingredients.
  3. With a spatula, spoon batter into the pan and level each muffin off. The dough will rise a little while baking.
  4. Bake at 275F for 12-15 mins, depending on your oven.
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Mint-Lindt Thumbdrops

I have been seeking clean recipes for Christmas Baking, with great disappointment so far. So many low carb or otherwise “healthier choice” recipes seem to involve sugar alcohols or artificial sweeteners, which doesn’t go over well in our house. I prefer to use a little maple syrup, because of its many health benefits. It is also lower in calories than honey, if that matters to you! So I took a basic almond flour cookie recipe and tweaked it a little…with great success!

I’m not claiming these are low carb but they definitely take it down a notch. I chose Lindt because it’s easy to find in grocery stores, and it’s delicious. It’s also low-ish carb, if you use 90%. Ecuador 75% is also dairy-ingredient free. A perfect addition to the Christmas baking tray, and I’ll bet your guests don’t even notice they’re eating clean-ish. Now if only I could find a better option than vegetable shortening…that doesn’t taste like coconut!

Mint-Lindt Thumbdrops

1 3/4 cups almond flour
1/4 cup cocoa powder
1/4 tsp sea salt
1/2 tsp baking soda
1/4 cup vegetable shortening
2 Tbsp maple syrup
2 tsp peppermint extract
1 Tbsp vanilla extract
4 squares of 90% Lindt chocolate (75% Ecuador is also dairy free if you like it sweeter)

  1. Mix dry ingredients together
  2. Add wet ingredients and mix, you’ll likely end up using your hands.
  3. Chop the Lindt squares into small pieces
  4. Drop balls the size of a tablespoon onto parchment paper (or use a tiny muffin pan like I did), press your thumb into each one and top with a chunk of Lindt.
  5. Bake at 350F for 6 minutes. Let cool, and enjoy!

Makes about 2 dozen, or more.

Crepes!! (Dairy-free)

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Ok the crepes themselves are dairy free but I put cottage cheese and strawberries in em….

Pregnancy is a wonderful thing. You think of a food, and you find a way to eat it as soon as possible. Crepes are one of those things, and despite not having the usual ingredients in my cupboard, I found a way. I made my own recipe! I have finally made a crepe that feels like the ones at Cora’s yet have a light coconut flavor. Might have to try this again with coconut flour instead!

1 cup cake flour
1 tsp sugar
1/4 tsp salt
3 eggs
1 cup coconut milk
1 cup almond milk
2 tbsp melted coconut oil

Warm a nonstick pan on medium high. 12″ is great, and if it’s a really good nonstick one you won’t even need butter! Sift the dry ingredients together. Whisk the eggs and milks together, and add the coconut oil. Fold the wet into the dry. Pour about a quarter cup into the center of the pan, and rotate the pan until the liquid thins out to the edges. Cook for about a minute and a half on each side or until they are slightly browned. Makes about 6 crepes.

Kiwi Muffins (or any fruit, really!)

In an effort to eat less sugar but still get my baked goods fix, I have turned from my ridiculous pies of late, to muffins with healthy substitutions. I think I will give myself credit for this one – even though I used white flour. I replaced the sugar with honey and the canola oil (really?? people still use this stuff??) with applesauce. The results were delicious! My only recommendation is to not use muffin liners – I suppose it’s the lack of oil in the recipe, but the liners stick to the muffins.

2014-03-01 09.52.31

  • 8 kiwi, peeled & diced (or 2 cups of chopped fruit of your choice)
  • 4 cups all-purpose flour
  • 2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup honey
  • 2 eggs, slightly beaten
  • 3/4 cups milk
  • 2 tsp vanilla extract
  • 1/2 cup applesauce

Preheat the oven to 375F. Grease a muffin pan. Mix the dry ingredients together. In a seperate bowl mix the wet ingredients. Add the wet to the dry along with the fruit, being careful not to overmix. Fill the muffin cups and bake for 15 minutes or until tops begin to turn brown and a fork comes out clean.

Home Made Ghee

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Made the perfect batch! So much cheaper than buying ghee. It has a higher smoke point so can be safely used for frying, stores for longer and doesn’t require refridgeration, and it is excellent to counter the drying effects of the fall “Vata” season. Great for people with dairy intolerance or allergy, as all the milk solids are removed in the process.

Bring unsalted (ideally organic) butter to a boil on medium heat. Turn temperature down to med-low and simmer. The butter will froth and eventually clear up a bit, and you will see the liquid turn from cloudy to clear. The milk solids seperate and sink to the bottom. Let the butter continue to simmer until the solids start to roast brown. Take the liquid off the heat, strain through cheesecloth into a glass container, and there ya go!

Acorn Squash with Maple, Ghee, and Walnuts

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Roasted Acorn Squash w Maple, Ghee, and Walnuts

1 Acorn Squash
Maple Syrup
Ghee (or butter)
Walnuts

Cut the acorn squash in half, scoop out the seeds and poke with a fork ao flavour can absorb. Melt a little ghee and maple together, drizzle over the squash. Fill the hole with walnuts, and roast covered at 400F for an hour. BAM! Breakfast of champs.

Pumpkin Quinoa Porridge

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In an attempt to consume more quinoa AND pumpkin, this seemed a natural fit. I love orange vegetables at this time of year, and their starchiness helps many (especially Vata type) keep warm as the nights get cooler. This can also be a Wild Rose Cleanse friendly breakfast, just use fresh apricots and unsweetened apple sauce.

This only takes half an hour to prepare, we all know how precious morning time is. In the interest of dirtying as few dishes as possible, I came up with these measurements:

– 1/3 cup uncooked quinoa
– 2/3 cup water
– 1/3 cup coconut milk
– 1/3 cup pumpkin puree
– 1/3 cup apple sauce
– 1/4 tsp cloves
– 1/4 tsp nutmeg
– 1/2 tsp cinnamon
– 2-3 dried apricots, chopped
– pepitas

Rinse quinoa and place in small saucepan with water. Bring to a boil, cover and simmer on low for 15-20 mins. Sit down and have a cup of coffee.

Near the end of the quinoa cooking time, add the rest of the ingredients to the pot. Stir together and continue to simmer until desired temp is reached.

Enjoy!

Transitioning from Summer to Fall

The past two days I have devoted a lot of time to researching how best to eat during the transition from summer to fall. Let’s just say…TMI…I haven’t been regular! Cold, raw, rough foods that were a necessity in the summer lose their appeal when the body is trying to build insulation as the temperature changes. I’ve had cravings for soup and cooked veggies, I’m pulling out my robe and slippers for the chilly mornings, and a hot eucalyptus bath before bed has become increasingly necessary.

Ayurvedic practitioners suggest adding more healthy oils to your diet (olive, avocado, sesame, flax, ghee) to help with the drying out of the body as Vata increases with the change of season. I can feel it when I wash my face and have to use face cream again. A recommendation I may try is to massage the skin with sesame oil before showering, which might be a delicious way of keeping your skin hydrated.

Being of Vata constitution in the season where Vata increases, I’m really trying to incorporate those good fats into my diet – I had a delicious “Bulletproof Coffee” this morning using ghee and a little maple syrup. I’m using more coconut milk and eating more nuts and seeds. Filberts and almonds are great for this time of year. I’ll probably even try adding olive oil to my shakes in the morning. My shakes have gone from citrus-y and raw to savory and milky, and I’m not making them as cold. Here’s my crazy shake today:

Pumpkin Pie Shake

Pumpkin puree
Banana
2 Figs (soaked overnight)
2 Dates
Coconut Milk
Almond Milk
Cinnamon
Cloves
Nutmeg
BAM. Tasted like pie in a glass!

I’m drinking more tea, less ice water. Vegetables that are ripening in the garden right now are exactly what the body needs at this time of the year – tomatoes, red peppers, pumpkins, squashes. Carrots and beets are great too, as are potatoes and yams – root vegetables help keep you grounded. I bought and actually USED a yam – they’re notorious for sitting in the bottom of my fridge till they go bad!

I had already decided to take the month of October off of running to focus on yoga, which felt like the right thing to do – turns out another recommendation is to limit exercise while the insulating layer grows. I will also be having more luxurious baths with Tiber bath salts (mmmm carmello…) and curling up in my fuzzy Winnipeg Jets blanket watching hockey. I love this time of year!

Finally a Quinoa Salad I Can Make!

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So I am perpetually bad at Quinoa. I don’t know why but I used to always overcook it, make it soggy, or forget I made it altogether and it goes bad in the back of the fridge. Today is NOT that day. I have turned a corner. I present to you my version of the Mediterranean Quinoa Salad! So easy there’s no way you can’t make this taste good.

The key with Quinoa is to make sure you rinse it really well. I used a wire mesh strainer and lukewarm water, and ground the grains against each other for a few minutes before cooking.

RECIPE:

1 cup uncooked Quinoa
1 cup chicken or vegetable broth
1 cup water
1/4 tsp salt

While the Quinoa is cooking:

1/2 cup kale
1/4 cup red pepper
1 shallot
1/2 english cucumber

1/2 can drained chopped black olives
1 Tbsp fresh oregano
1/2 cup feta (I used goat’s milk feta)
juice of 1 lemon
2 Tbsp olive oil
salt
pepper

To cook the Quinoa:  Bring first four ingredients to a boil, cover and cook on low for 20 minutes. Fluff with a fork and cool. Finely chop the kale, pepper, shallot, cuke, olives, and oregano, and cube the feta. The finer you get the kale the better! Put everything in a bowl. Toss, chill, and serve. So amazing.

Special thanks to Disco Kitty for suggesting the broth!

Raw Chocolate Bites

2013-04-29 21.15.10Yes, this happened. A massive chocolate craving, and no Lindt in sight. I had some raw cacao kicking around…there’s always more in the bag than you think…so I paired it with an equal amount of magic bullet-crushed walnuts. Drizzled some maple syrup to get it wet, rolled it into balls, and coated it with poppy seeds or coconut. I think I will try sesame seeds next time too. Nice thing is, this is completely raw, and if you’re eating “healthy sugars” then these chocolates actually good for you too!

*drool*….

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