Category Archives: Food

Holiday Recipes: Gluten free Gingerbread & Cranberry Sauce

Are you a holiday foodie? When was the last time you enjoyed some yummy gingerbread? Or perhaps cranberry sauce with a twist? Each of these recipes is a stand out in its own right as well as the perfect duo for dazzling your family and friends this holiday season. I’ve worked and reworked these recipes so they will be healthier and tastier versions of some holiday favorites. I hope you like them too!

As a kid growing up cranberry sauce was the holiday delicacy that came straight out of a can. Yes, I said that. That was until I came across the real deal. Fresh cranberries! I was completely smitten with the color and texture but the tartness was a bit over the the top even for my tongue. Then I started playing around with citrus and ginger and now it’s resulted into a jewel-like sauce to fancy up any turkey dinner.

Orange Ginger Cranberry Sauce

List of Ingredients

1 large orange

1 1/2 tablespoons of fresh grated ginger

1 bag of fresh cranberries (12 ounces)

3/4 cup of coconut sugar & later 2 teaspoons of coconut sugar

Directions

  1. Zezt approximately 2 teaspoons of orange peel into a medium saucepan. Add 1 cup water, cranberries, ginger and coconut sugar.
  2. Bring cranberry mix to a boil and stir until coconut sugar is dissolved and cranberries pop. Lower to medium heat and stir occasionally over five to eight minutes. Cool, then refrigerate until you are ready to serve.Saucey

You can make this cranberry crowd-pleaser 2-3 days ahead of time. Eat it alone as a side dish or use it the next day as a jelly on top of the warm gingerbread.

And speaking of gingerbread, here’s a healthier choice for you to enjoy with tea or coffee, plain or dolled up! I’m a gingerbread fan, but often it’s so riddled with sugar, shortening and well, gluten (not that gluten is a bad thing for you).

Gluten Free Gingerbread

Preheat oven to 350F/ 177C and bake for approximately 35-40 minutes.

List of Ingredients

2 cups gluten free flour (I like Pamela’s brand)

2 eggs

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon of sea salt

1/2 cup coconut oil (melted)

1/2 cup coconut sugar

3 Tablespoons freshly grated ginger (finely grated)

1 Tablespoon cinnamon

1/2 cup molasses

2 Ginger tea bags steeped in 1/2 cup of water

Directions

In a large mixing bowl, combine all the goodies together. Bake in a greased and floured 9×5 pan. Cool the pan for 15 minutes, then remove and enjoy. Happy dance optional and greatly encouraged.

Insider Notes to the Reader:

1) No one will know will ever guess that you’re serving gluten-free goodness.

2) This gingerbread is made with fresh grated ginger placing you right up there with the Iron Chef.

3) Your entire home will fill with this wildly intoxicating smell that may have you calling up the Yankee Candle company begging for a new candle scent that smells exactly like it.

4) Don’t let it’s outer looks deceive you. Within the first bite you’ll find yourself in ecstasy. This recipe has endured multiple trials and tweaks with the desire to produce  a healthier choice without sacrificing taste. While it’s not intended to be your only source of nutrition, I think we get the importance of relishing the holidays with some decadence.Tea Time

I love the gingerbread with cinnamon apple tea. It’s simple yet extraordinarily yummy. And should you be ever so decadent and adventurous, here’s another possibility pictured below. It’s quite the combination.Jelly

Chime In!

In the comments below, let’s us know– have you tried either of these recipes? So, what’d ya think? Or are you planning on giving it a whirl?

Savory Sweet Potato & Butternut Squash Soup Recipe

Is it just me or is the anticipation between Summer and Fall a big deal for you too? In mid-September I begin crafting and taste testing my seasonal Autumn recipes. One of them must always include sweet potatoes and butternut squash in some form or fashion and it’s even better when it’s in soup!

Weeks ago, I start pulling out my cinnamon sticks for warm tea, decorating with cute pumpkins and mounds of leaves – and folks, I live in Texas it’s currently 90 degree F or 32 degrees C! No leaf has turned it’s color yet. I have at least three weeks ’til I’m sporting a scarf, sweater or gloves. And yet there’s a sweet anticipation of the climate change and all that it brings!

SweetPotato&ButternutSquashRecipe

This particular soup recipe I bring you is simple to make, offers up a concert of flavors, and drum roll please…. can be made in a large quantity for group gatherings or frozen for later easy thaw-out-and-dine moments. If you prefer, cut the soup recipe in half or utilize all the ingredients for however you see fit.

I personally enjoying cooking this recipe in a big pot, saving some for left overs and even freezing the rest to enjoy later. I like to pair it with a scrumptious salad. My husband insist that it’s better with his “gourmet grilled cheese” sandwich. Either way I believe you will enjoy this delicious soup throughout the season and on into Winter.

Sharing is caring. Get this recipe for savory sweet potato and butternut squash soup.

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List of ingredients

Serves approximately 15-20

3 cubed Sweet Potatoes small  (unpeeled for maximum nutrition)

4 cups Butternut Squash cubed (freshly cut (think arm workout and roasting seeds) or frozen if you please)

2 Cans of Coconut Milk (go for the gusto and get full fat, it’s good for you!)

1/2 chopped Onion (white or yellow)

1 Tsp of Coconut Oil

1 Tsp of Ground Cinnamon

32-64 ounces of Vegetable Broth (use 64 ounces if you plan on using the almond butter, use 48 if you are not)

6 ounces of Almond Butter (optional but very tasty)

Salt and Pepper to Taste

Ingredients

Directions

  1. Chop half an onion and saute in coconut oil in small pan.
  2. In a larger cooking pot, boil cubed sweet potatoes and butternut squash until soft.
  3. In food processor/blender add in onion, sweet potato and butternut squash, cinnamon, one can of coconut milk, and almond butter.
  4. Combine mix from food processor/blender with all remaining liquids and ingredients into the pot, occasionally stirring at low-medium heat until you’re happy with the consistency and temperature.
  5. Serve and enjoy! 🙂

SweetPotato&ButternutSquashSoup

Prep Time

Approximately 20 minutes

Why I am a huge fan of this recipe

Sure, it’s tasty and as a certified health coach I also look for the health benefits. So here’s a quick run down of why I love some of the big player ingredients.

I love the sweet potatoes because they offer a big antioxidant punch of vitamins. In the past I’ve roasted the seeds from the butternut squash.  Pepita seeds with a little salt is super tasty and are high in fiber and protein. I like to throw the onions in as a detoxifying food but also for the flavor it provides. Almond butter helps regulate blood sugar levels, it’s a jewel. Cinnamon is known to be a Kung Fu fighter against inflammation, okay perhaps the research literature doesn’t say “Kung Fu” but you’re tracking one of it’s superpowers. Coconut oil and milk because I think we can all use the good fat, big taste while naturally boosting our energy.

I know it may seem odd, using good salt really matters. I suggest using pink Himalayan salt to pop the flavors while helping provide an array of trace minerals to balance the body, maintain fluids and replenish electrolytes. It’s no where close to the old processed regular table salt.

It’s important we eat real, wholesome foods. When we do, our bodies take notice. The more organic we consume, the less we burden our bodies with pesticides. When we enjoy the real foods we also don’t need to worry about counting calories. Instead we can opt for healthy fats, and densely nutritious grub that leaves us feeling satisfied and energized.

Chime in!

What’s your favorite soup during the Fall season? Are you going to give this recipe a try? Share your opinion, we’d love to know what you think about the flavors.

 

5 Ways to Incorporate Chia Seeds Into Your Diet

Are you are new to chia seeds?  Are you a chia seed lover? Wherever you are on the chia seed spectrum, I’ve got five great ways that you can incorporate chia seeds into your diet. In case you’re wondering why I am such a huge fan, here’s several reasons why. These Superfoods are great conformists taking to whatever flavor you they’re introduced. Chia seeds serve as one of the richest plant-sources of Omega 3– even higher than salmon. In addition to supporting our cholesterol and heart health these “wonder seeds” are gut friendly supporters, and perhaps the dieter’s best friend.

O, Let Me Count the Ways

Nine, ten, eleven… I love the wee small seeds. Who wouldn’t want to keep food that aids in digesting? They help the digestive process by moving things along with more ease. Chia seeds contain a soluble fiber. When they are soaked for an hour or overnight our bodies can greatly benefit from the gel coating of the seed which keeps the colon lubricated and enhancing our visits to the “Oval Office”!

Twelve, thirteen, fourteen… Tiny little loves! You give bodies an energy boosts because you serve up protein. Personally, I find myself feeling satiated and content because my body rejoices when provided with a great mix of healthy fat and fiber. I simply cannot hide my love for for chia! If I could kiss them, I would! But rather, I’ll eat them. 🙂

5 Yummy Recipes Where you Can Easily Incorporate Chia Seeds

Below you’ll find five ways you can incorporate chia seeds into your diet with a variety of healthy recipes. I love to try out recipes usually with whatever can be found in my kitchen. So feel free to change things up to your liking. Not a huge fan of raspberries? No worries! Substitute strawberries instead. Don’t have any macadamia nuts? No problem. Substitute almonds. The most important rule to follow for these recipes is to incorporate chia seeds because I want you to receive the terrific health benefits. I’d like to add, for maximum benefit and for creating that gel-like goodness, soak your seed for an hour or even overnight unless you have time to soak them within certain recipes.

I’ve purposefully chosen something you can work into any meal throughout the day. There’s something you may feel is more fitting for breakfast, lunch or dinner or perhaps a snack, or a drink, and even dessert. Yes, dessert! Either way, I’m sure you’ll find yourself feeling full while also addressing your taste buds too! These recipes arm you with whole unprocessed foods while sneaking in the goodness that chia seeds bring through a variety of textures, colors, and flavors.

Raspberry Chia Lemonade

Ingredients for 4, 8 ounce servings

  • 32 ounces of water (sometime I also like to use half mineral water)
  • 3 fresh squeezed lemons
  • 1 Tablespoon of soaked Chia Seeds
  • Sweeten with Lemon Flavored Stevia or Agave Syrup
  • Optional: You can add ice or cool and serve

Directions: Stir. Drink. Smile.

Rasberry Lemonade

Cheesy Chia Cauliflower Broccoli Casserole

Ingredients for 6-8 servings

  • 1 head of cauliflower florets
  • 1/2 head of broccoli florets
  • 8 ounces of Colby Jack shredded
  • 3/4 cup of plain yogurt
  • 2 Tablespoons of soaked Chia Seeds
  • 1-2 cloves of garlic (roasted is best)
  • Salt & Pepper to taste

Directions:

  1. Preheat oven at 350 F.
  2. Steam Cauliflower & Broccoli
  3. After the veggies are steamed, stir all ingredients together
  4. Spread remaining cheese on top of casserole dish
  5. Cover dish with foil & back until cheese is melted about 25 mins should do.
  6. Serve and enjoy.

Healthy recipe cauliflower cheese chia

Apple Cinnamon Chia Yogurt

Ingredients for 1 serving size

  • 1 cup of your Favorite Low Sugar Yogurt (I like So Delicious Coconut Yogurt & Siggi’s Icelandic Skyr that’s like yogurt)
  • 1/2 chopped Granny Smith Apple
  • Cinnamon to taste
  • 1 Tablespoon of soaked Chia Seeds
  • Optional but I love this… a few drops of real Vanilla Extract

Directions: Stir. Enjoy. Eat. Smile.

YogurtChia

 

Peachy Chia-licious Macadamia Nut Protein Smoothie

Ingredients for 1-2 servings

  • 10-12 ounces of water (you may want to add some ice)
  • 1/4 cup macadamia nuts
  • 1 peach
  • 3 scoops of protein powder (I love using USANA’s Nutrimeal Free. It’s plant-based and free fructose, soy, dairy and gluten with 15 grams of protein)
  • 1 Tablespoon of soaked Chia Seeds
  • Optional: a few drops of real Vanilla Extract and cinnamon (for fat burning)

Directions: Blend. Drink. Smile. Repeat.

Peachy

Chocolate (or Vanilla) Coconut Chia Pudding

Ingredients for 1-2 servings

  • 2 Tsp of Coconut Oil
  • 1 Tsp of Cacao Powder or 1 tsp of Vanilla Extract
  • 1 Tablespoon of soaked Chia Seeds

Directions: Blend. Eat. Enjoy.

HowCanYouHaveYourPudding?

Sneak it in!

Just a quick word. Chia is a covert operator. I have a friend whose child is a serious guacamole fan. She explained that he hadn’t been drinking enough liquids and had become constipated. That night she began sneaking in chia seeds to his favorite guacamole dinner. A few days later she informed me that her eleven year-old was now a  “regular” kind of guy again. Way to go Mom! Successful covert operations are fulfilling– and on the other hand, not-so-covert operations as well. She shared with me that her son is “all in” for chia lemonade. Friends, I say we push the envelope and try it out in apple sauce, salads– sprinkle them on anything. Let’s create some healthy bodies.

Chime in.

Do you have a chia seed story? Any favorite go-to recipe? Tell us. 🙂 Haven’t tried it before? Which of the 5 recipes will you try out first?

 

Gloriously Good Gluten-Free Banana Nut Bread Recipe!

Are you hankering for something deliciously delightful? Perhaps you aren’t gluten-free but you have a friend or family member who is. Here’s just the recipe for you! It’s gloriously good if not better than the regular run of the mill banana nut bread recipes.

Of course, it’s my recipe so it’s made to my specs, but I urge you to give it a shot. All takers have been pleasantly surprised by it’s show up and deliver-ability. I feel confident this will tickle your taste buds and make baking– or eating a real adventure!

Whip up your very own gluten-free banana nut bread. I promise it’s a crowd pleaser.

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Roll up your sleeves. Turn on some groovy tunes, don your fancy bake wear (below is my sassy apron example) and preheat that oven to 350 degrees F (175 degrees C). Grease a 9x5x3 loaf pan with coconut oil.

Gloriously-good-gluten-free-bread-recipe

List of ingredients

1 ¾ cup of Gluten Free Flour (I like Pamela’s brand)

2 eggs

1 tsp Baking Powder

½ tsp Baking Soda

1 cup mashed overripe bananas (approximately two)

½ cup chopped walnuts

Mix ½ cup of coconut oil

½ cup of coconut sugar

¼ cup chopped dates (optional)

1 tsp of vanilla (optional)

A pinch of salt

Directions

In a large mixing bowl, combine gluten-free flour, baking powder, baking soda, coconut sugar, pinch of salt. Add the dates, coconut oil, eggs, bananas, walnuts and vanilla.

Bake for 45 minutes or until toothpick inserted into the center of the loaf comes out clean. Cool the pan for 15 minutes, then remove from pan to cool completely.

Insider Notes to the Reader:

1) No one can tell you are serving gluten-free goodness.

2) This banana nut bread is so moist that at the request of my favorite person, I was asked if I could turn it into his birthday cake with cream cheese icing. Yes, it’s really that good. Besides, I did it for love.

3) Hide this gloriously good loaf from yourself and your family. Trust no nose, the smell is tantalizing! Tighten security around your neighbors and guests.

4) Wisely postpone cutting this loaf of cherub-like goodness until the last possible second.

5) Pictured below in not just a plain ordinary banana nut bread. Don’t let the looks fool you. Inside there’s immaculate goodness. This recipe was crafted with those in mind who want to take a healthier route without sacrificing taste. It’s not meant to become your only source of nutrition. Continue to eat your fresh fruits and veggies. 🙂 Here’s a scrumptious salad recipe I suggest pairing with your yummy loaf.

 

NomNomNut Bread

In the comments below, let’s us know– did you try it? What did you think? Or are you going to give it a whirl?

 

My Red, White & Blue Summertime Salad Recipe

Woohoo! It’s almost Summertime, baby! I’m celebrating early by rolling out the red, white and blue salad recipe. To me, Summertime means flavorful fresh salads decked out in color, textures and big taste.

Red-white-blue-salad

Serving suggestions: While I’ve envisioned this salad showing up to the party as the perfect picnic plate of gourmet goodness, you can reasonably serve it as a full meal at home or as a non-picnic side dish with simple white fish and lime juice.

For the ingredients: Look for a ripe, sweet cherries and blueberries. If you rather keep your salad vegan, skip out on the feta.

Red, White & Blue Salad Recipe

Serving size: Approximately eight

Total Prep time: About 10-15 minutes

  • 15 red cherries, washed, pitted and halved (about 1 cup)
  • ½ cup of blueberries
  • ½ cup of feta crumbles (optional)
  • ¼ cup of raw cashews
  • 1 head of chopped romaine lettuce (about 2.5- 3 cups)
  • ¼ chopped yellow or orange bell pepper for a splash of tasty color
  • ¼ cup of celery

Dressing Options

Red-white-blue-salad-dressing-options
Red-white-blue-salad-dressing-options

I believe variety is the spice of life. I’m empowering you to choose your own adventure. Choose to create the dressing that best suits your fancy or skip one altogether. (Personally, I like this particular salad naked). 😉 You may store homemade dressings in an airtight glass container. Both these dressings should last a good while or until used them up. I love them as they are healthy and preservative-free!

Basic Oil & Vinegar

½ cup balsamic or apple cider vinegar

1 cup olive oil, extra virgin if you please

sea salt and ground pepper to taste

Sweet Oil Vinaigrette

½ cup balsamic vinegar

1 cup olive oil

1 tablespoon of maple syrup or local raw honey

Whisk all dressing ingredients together and voila!

I’d love to hear from you!

Trying out this salad recipe? Let me know what you think in the comments below.

To a healthy life and happy taste buds!

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