Gluten Free and Vegan Pizza Crust

A while ago I purchased a book by Kimberly Snyder called The Beauty Detox Foods.  I absolutely love the book.  She covers all her favorite beauty detox foods and their benefits.  She does suggest guidelines to follow by:

1. Give up Dairy
2. Drink the Glowing Green Smoothie every day
3. Eat more veggies and fewer animal products

Included also is a guideline of meals for 3 different levels, depending on how strict you want to be.  I don't care to much for that.  I just want to focus on the foods she highly suggests incorporating into your every day diet.  So I have been keeping in mind her 3 main principles, and in fact I feel great!

The Glowing Green Smoothie is absolutely delicious.  It's really fun to play with the recipe.  I like to add cilantro, parsley or mint to give it a different taste.  I also change between adding pineapple, pears, kiwi and apples.  So you can change it up and make it fun and exciting.  It took me about a couple of weeks to actually look forward to my green smoothie because I was use to making eggs, sweet potato and veggies.  So in other words, I was use to a heavier meal.  So there was a bit of transition.  But aside from that, I definitely feel more energetic after drinking my green smoothie and I don't feel hungry afterwards.  The batch I make makes about 24 oz.  I drink it all in the morning.  Or if I'm in a hurry, I'll drink 1/2 and save the rest for later.  She also includes some breakfast recipes if you're finding that you're still hungry.

So the only downside of the book is her recipes.  Granted, I'm sure they are delicious but there are a lot of ingredients that are expensive or not everyday ingredients.  So I have a hard time finding myself purchasing some of her ingredients to make some of her recipes.  So I will only SLOWLY integrate her recipes because of the expense of some of the ingredients.

THE RECIPE: 

One recipe that definitely caught my eye was the Gluten Free & Vegan Pizza Crust recipe.  I've been doing really good with avoiding gluten and dairy (if you read the book, you'll understand why).  However, I've been really missing pizza.  So I decided to make a pizza!  I was a little scared because I was afraid it was going to taste nasty.  But surprisingly, it all came together really, REALLY well.  The dough formed together beautifully!  It wasn't hard to spread it out on my 10" pizza pan.  It was all quite easy!  Which I love.  

The taste of the crust is really quite good as well!  I'm really surprised by this recipe which is a very good thing because I was afraid I was going to suffer through it.  It's a great substitute for pizza.  I mean obviously not exactly the same, but good enough when it's gluten free and vegan. I might've had 6 pieces that night!!! 

I kid you not, It really is delicious!

Ingredients:

makes 1, 10" round pizza

1.5 c brown rice flour

1.5 tsp xanthan gum

1 Tbsp baking powder

1/4 -1/2 tsp salt

1/4 tsp powdered stevia

1/2 tsp dried oregano

2 Tbsp arrowroot starch

2 Tbsp tapioca starch

3/4 c cold water

2 tsp Ener-G egg replacer,**

mixed with 4 Tbsp very hot water
Coconut oil, grease pan and help spread out dough

**I used 2 tsp Flaxseed meal soaked in water instead (soak for 10 minutes).  

Sorry I don't really understand Ener-G egg replacer.  I think it's weird stuff :P

Instructions:

1. Preheat oven to 425.  Grease 10" pizza pan (I used coconut oil).
2. With a standing mixer, mix brown rice flower, xanthan gum, baking powder, salt, stevia, oregano, arrowroot, and tapioca until well blended.
3. On low, slowly add 3/4 c cold water.  Add egg replacer/ water mixture.  Mix well on medium speed. Mix dough until none of the dough is sticking to sides of bowl.
4. The dough will be quite sticky so Rub some coconut oil on your hands to remove dough from bowl and spread out dough onto 10" pizza pan.  
5. Bake in oven for 9 minutes.
6. Add Toppings: I used salsa as the base, baby kale leaves, shredded salsa chicken (crockpot), fresh pineapple and chopped green onions.
7. Reduce heat to 350 degrees.  Place pizza back in oven.  Bake for 30-35 minutes. 

Pumpkin & Bacon Chili

Really?? Another Chili recipe?!?

Yes MAM'!!!

I love experimenting with different chili recipes.

It makes perfect sense why they have chili cook-off competitions 

because there's so many different concoctions you can come up with.

Picking my favorite chili recipe (posted on my blog) would be like picking a favorite child.

I LOVE all my chili recipes!

This chili recipe will ROCK your socks off because it has BACON and PUMPKIN.

You don't even taste the pumpkin.  It's more-so a THICKENER.

And I LOVE both additions to this chili recipe.

The bacon adds a smokiness to it which is really nice.

This chili was perfect for our weekend because we got 3 inches of snow
(haha btw this was like a week ago)

But it was a great excuse to cook up a pot of chili to warm us up!

Ingredients:

1.25 lb ground turkey
1 lb bacon, cooked and chopped
1 green pepper, diced
1 can tomato sauce
1 can diced tomatoes
2 Tbsp chili powder
1 Tbsp cumin
2 tsp sea salt
2 tsp coriander
2 tsp cinnamon
1 tsp garlic powder
1 can pumpkin puree

Instructions:

1. In a large sauce pan or large pot, brown ground turkey.
2. Add diced green pepper, 1 can tomato sauce, 1 can diced tomatoes. Stir to mix.
3. Add 2 Tbsp chili powder, 1 Tbsp cumin, 2 sea salt, 2 tsp coriander, 2 tsp cinnamon, 1 tsp garlic powder. Stir to combine spices.
4. Add chopped bacon and lastly 1 can pumpkin puree.
5. Simmer for 5-7 minutes. 

*Serve alone or over rice with shredded cheese on top.

Sweet Potato & Veggie Lasagna

A couple weeks ago I watched a documentary on Netflix called The Engine 2 Kitchen Rescue. 

I heard about it on a Podcast called Fat 2 Fit (highly recommend checking it out, it may be my new favorite podcast!)

Anyway, the documentary is about this guy going into 2 family's homes to help them weed out the "bad foods" in their kitchen.  He's all about plant-based food.  So no meats!  

I love meat so I can't agree on that one but also for other reasons.

He made a Sweet Potato Lasagna.  I couldn't wait to make it because it looked so good!

However, I made some changes!  He uses Tofu.  I really don't like tofu.  It doesn't taste like anything.

So instead, I added some ground turkey.  He uses some vegetables that I opted out of (tomatoes & mushrooms).  Plus my husband is not too keen on either of those veggies and I'm not a huge fan either.

And I added some cheese on top of my lasagna, he added chopped cashews.  

Anywho, here's the ORIGINAL recipe.

All in all,  We really enjoyed this recipe.  Cooking for 2...haha I had a ton of leftovers and therefore was eating this all week at work for lunch.  But I couldn't complain cause it's quite yummy!

If you are trying to eat gluten free, you can totally take out the noodles 

and it would taste just as delicious.  It would just be a sweet potato casserole instead---I've tried both ways and I may like the casserole version better---I'm not a huge pasta eater.

Ingredients:

1 head of broccoli, chopped
2 large carrots, chopped
2 red bell peppers, seeded and chopped
1/2 tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 tsp rosemary
1 1/2 jars of pasta sauce
whole grain lasagna noodles, uncooked
16 oz frozen spinach, drained and thawed
2 sweet potatoes, cooked and mashed
1 lb ground turkey, browned
shredded cheese & parmesan cheese, to sprinkle on top


Instructions:

1. In a pan, heat chopped broccoli, carrots and bell peppers, about 5 minutes. set aside
2. In a medium bowl, mix broccoli, carrots, bell peppers and 1/2 tsp cayenne pepper, 1 tsp oregano, 1 tsp basil and 1 tsp rosemary.
3. In a 9 x 13 dish, cover the bottom with a layer of pasta sauce, then layer with lasagna noodles. 
4. Cover noodles with sauce.  Layer vegetable mixture on top of sauced noodles.
5. Cover with vegetable mixture with layer of noodles. Layer sauce on top of the noodles.
6. Layer the spinach on top of the sauced noodles.
7. Next layer with cooked ground turkey.
8. Layer the mashed sweet potatoes on top of the ground meat.
9. Layer the top with sauce, add shredded cheese and parmesan cheese on top for the finishing touch.
10. Cover baking dish with foil.
11. Bake in 350 degree oven for 45 minutes.  Remove foil bake for additional 15 minutes.
12. Allow dish to set for 15 minutes before serving.

Sweet Potato Shepard's Pie

My husband and I DEVOURED this dish. 

I've always been okay with Shepard's Pie because it's a nice comfort food.

But THIS dish blows any ordinary Shepard's Pie dish out of the water!

The sweet potatoes add a nice sweetness to the savory dish.

I love to add fresh spinach to most of my dishes: soup, casseroles, omelets etc.

Because you cook them in and you don't even know that they're there.

I also love the zucchini in this dish.  It just adds a bit of color to the dish.

Really, you can add any vegetables you want to the meat: carrots, onions, diced tomatoes etc.

So have fun with it and make it your own :)

Inspiration: The Paleo Diet

Ingredients:
makes 6 servings

1 head of cauliflower, chopped
1 large sweet potato, peeled and chopped
2 Tbsp coconut oil, or butter
1.5 lbs lean ground beef
2 handfuls of fresh spinach, chopped
1/2 med zucchini, diced
1/3 c tomato paste
1 tsp cider vinegar
1 1/2 tsp dijon mustard
1/3 c beef broth
sea salt and pepper, to taste



Instructions:

1. Steam or boil cauliflower and sweet potato.  Allow to cool when done, mash in 2 tbsp of coconut oil or butter.  Set aside.
2. In a large fry pan, brown and drain ground beef, add spinach and zucchini.  Cook down vegetables.
3. Stir in 1/3 c tomato paste, 1 tsp cider vinegar, 1 1/2 tsp dijon mustard, 1/3 c beef broth and sea salt and pepper (for taste).
4. Grab an 8 x 8 pan  (greased), Fill the bottom with meat mixture, then layer on the sweet potato mixture.
5. Bake in 350 degree oven for 30 minutes.

Turkey & Quinoa Stuffed Peppers

The Recipe

I LOVE peppers! They're so pretty b/c they're colorful!

I found this recipe looking through an Oxygen Magazine (women's fitness).

They always have really good recipes that I always want to try.

Very TASTY!

My Weekend

This weekend has been very relaxing!  

I did an amazing yoga session with me, myself and Bob Harper!

I would love to go to a class but I prefer not to pay for a gym membership.

Anyway, it was super relaxing!  LOVED it!

Also, I've been reading a very interesting book called Bombshell by Suzanne Sommers.

It's about how we can learn to age well by eating healthy & exercise.  She also touches on the new biotechnology that will be available in the next 10-15 years to help cure illnesses and cancer.

I'll see it when I believe it :)  I'll give a better review on my fitness blog, Fierce Body, when I'm done,

Have you seen the movie, Warm Bodies?

We watched it this weekend and we really liked it.

It's definitely a different twist on zombie movies.

I really liked the main chick.  She's a dead-on look-alike to Kristen Stewart.  Just blonde.

And....Better actress :)  Anyway go see it!  It's an enjoyable flick!

Speaking of zombies...Did you watch The Walking Dead??

I'm so glad it's back on!

Source: Oxygen Magazine

Ingredients:
makes 4 servings

4 bell peppers
1 lb lean ground turkey
1 cup cooked quinoa
2 eggs
1/2 c chopped scallion
2 Tbsp italian seasoning
2 tsp garlic powder
2 tsp chopped garlic
1 tsp sea salt
2 Tbsp tomato sauce
shredded cheese, to top (optional)


Instructions:

1. Preheat oven to 350.  
2. Cut bell peppers in half, discarding the seeds.
3. In a large mixing bowl, combine turkey, quinoa, eggs, scallions and all seasoning, plus 1 Tbsp of tomato sauce. Mix well.
4. Stuff each pepper half with the mixture.  Top each pepper with a spoonful of tomato sauce. 
5. Sprinkle with cheese and bake for 50 minutes.

Mexican Style Quinoa Salad

Last week I attended an event to learn about Whole Foods, Culturing and Natural Cleaners.

You can read about my experience from my fitness blog called Fierce Body.

The best part was actually sampling the healthy foods they raved about!

One of the ladies brought Raw Chocolate Balls & Raw Peanut Butter Balls.

Both UHHmazing!  I can't wait to share those recipes with you.

She also made a batch of Mexican Style Quinoa.

I think this was my favorite.  I love mexican food so of course it was very tasty!

I love the flavors from the dressing.  It's very important to allow the 

dressing to get soaked up into the salad to help enhance the flavors!

I made this dish for my husband and I AND he LOVED it.

We both had 2 helpings :)

Enjoy!

Not sure what Quinoa is?? You can find out HERE.

Source: home-madehealth.blogspot.com

Ingredients:

makes 5-6 servings

Salad:

1 c uncooked quinoa

1 c diced red/green peppers

2 green onions

1/3 chopped cilantro

1 can black beans, rinsed

2 cooked Med/Lg chicken breasts, shredded

1 small avocado, diced

Dressing:

In a bowl, combine:

2 1/2 Tbsp olive oil

juice of 1 lime

1 Tbsp lemon juice

1 t cumin

1/4 t chili powder

1/2 tsp garlic powder

1/2-3/4 t sea salt

Instructions:

1. Cook quinoa (If using a rice cooker, use 2 c water).
2. Once quinoa is cooled, put in a medium bowl and add the rest of salad ingredients (except for avocado).
3. Combine dressing ingredients and toss with salad.
4. Chill in the fridge for at least 3 hours.
5. Add diced avocado right before serving.

Mexican Foil Dinners

During Christmas break, as I mentioned in another post, 

my family took turns making dinner each night.  

On Staci's night, she made us these super delicious Mexican Foil Dinners! 

We were all in heaven!  Everyone LOVED this meal.

The best part is, you can make it your own!

We each made our own foil dinner by adding what we wanted and then 

when done cooking you add your own toppings!  

GENIUS!

My sister-in-law is so creative!

Ingredients:
makes about 5 tin foil dinners

1 lb ground beef
1 can corn, drained
1 can black beans, drained
1 can of diced green chiles
cumin, chili powder, salt, pepper--to taste
1 large sweet potato, peeled and cut into 1 in cubes
cooked rice

Toppings: salsa, diced tomatoes, cilantro, avocado, shredded cheese, sour cream etc.


Instructions:

1. Brown ground beef, add corn, black beens, green chiles and seasonings.
2. Rip off large pieces of non-stick aluminum foil,  Add a handful of sweet potato cubes and a large scoopful of beef/corn/bean mixture to foil.  Fold up sides and seal.
3. Bake in 350 degree oven on a baking sheet for 45 minutes.
4. When finished, add cooked rice and other delicious toppings listed above to complete your mexican foil dinner.

This is my new favorite GO-TO meal!

It's easy, delicious and my favorite part is the sweet potato...It adds a nice sweetness to the spicy!

Flourless Pumpkin Waffles

The other day I posted a picture on Facebook of this delicious dish I threw together over the weekend.

And it was a great way to start my day.  It was just absolutely delicious!

I've been trying to focus on consuming less processed foods.  

This meal satisfies my nutritional needs and my undeniable sweet tooth, with natural foods!

Believe it or not, there is no flour in this waffle!  Just good-for-you ingredients.

You've got your Protein-eggs, Carbs-pumpkin puree, and Fats-pecans.

The coconut and other toppings are optional, but I highly recommend because it's quite the treat but also healthy. I love when those two words can be put in the same sentence.  It makes me so happy!

Ingredients:
makes 1-2 waffles

2 large eggs
1/2 c pumpkin puree
1/2 tsp pumpkin spice
1-2 Tbsp shredded coconut
Agave Nectar Syrup, to drizzle
sliced strawberries, optional
spoonful of chopped pecans, optional


Instructions:

1. In a bowl, whisk 2 large eggs, 1/2 c pumpkin puree, 1/2 tsp pumpkin spice until well combined.
2. Mix in 1-2 Tbsp shredded coconut.
3. Spray cooking spray on waffle maker. Pour 1/3 c of batter in preheated waffle iron (or in my case Belgian Waffle Maker!).
4. Allow batter to cook for 5-6 minutes.
5. Add toppings and top with Agave Nectar Syrup.

Enjoy!

Smoky Black Bean & Sweet Potato Chili

Can you tell that I LOVE Chili?!?

This is the 3rd kind of Chili recipe that I've added to this blog.

Chili is a big comfort food for me.  

It's hearty, filling, spicy and very flavorful.

The best part about this chili is the sweet potatoes!

It adds a bit of sweetness to every smoky bite.
There's also a bit of chocolate...which is beyond Brilliant!

I'm in love!

Also, It's meatless.  So if you're looking for vegetarian dishes, I highly recommend this dish!

It took me no time to make this soup.

It was very easy and fast to make!

You may also put all the ingredients in a crockpot and cook on low for 8 hours
 if you'd like to save even more time.  I didn't work that into my schedule and cooked it
all at once but still it came out perfectly!

Source: Fitness Magazine

Ingredients:

1 28-oz can diced tomatoes
2 15-oz cans black beans, drained
1 c fresh or frozen corn
1 green bell pepper, diced
2 tsp ground cumin
2 tsp dried oregano
1 Tbsp chili powder
1/2 tsp cinnamon
1 tsp minced garlic
1 Tbsp chopped canned chipotle pepper in adobo sauce
1 oz unsweetened baking chocolate, chopped
1 large sweet potato, pealed and cut into 1/2 inch pieces (steamed)
cilantro, optional
shredded cheese, optional


Instructions:

1. First steam the chopped sweet potatoes (or boil).
2. Add All ingredients in a large pot, EXCEPT the sweet potatoes.  Cook on med-low for about 10 minutes.  Mix in steamed sweet potatoes.
3. Garnish with cilantro and shredded cheese.

Flourless, Protein Pumpkin Bread

I've been making some huge changes to my eating habits these last couple of months.
And I couldn't be happier!  For the first time, I don't feel like I'm restricting myself.  

It all started with listening to an AMAZING podcast that you can find HERE, 

called Dishing Up Nutrition.  

Most people know my obsession with The Jillian Michaels Show podcast.  But Dishing Up Nutrition gives information about using natural foods to help heal your body.  The information they share is just mind blowing and so fascinating.  They are licensed nutritionists and they talk about using nutrition to improve skin, mood, muscle ache (such as, fibromyalgia)  illnesses, digestive problems (IBS), depression, allergies, sleep, metabolism, cravings (get rid of), inflammation, anxiety, joints....I mean the list goes on and ON!

The ones in BOLD, are the reasons why I chose to change my eating habits.   

So why these areas?

1. Skin- I have been having the most random breakouts, so this is a huge motivator for me.
2. Mood- I find myself getting agitated about the littlest things. 
3. Sleep- Sugar and processed carbs keep me up at night and takes me longer to get to sleep
4. Metabolism- I want to burn the most calories, and that comes from eating healthy foods.
5. Cravings- eating processed flours and sugars will cause you to keep wanting it and craving it causing well...an Addiction.
6. Inflammation- I have a slight case of scoliosis. Certain foods (processed) cause my muscles and back to hurt.
7. Depression- I have bouts of depression sporadically.  I struggle with using food as my happy drug, "I have to have this bowl of ice-cream to make me feel better."  I was tired of using sugar or processed carbs to make me feel better.
8. Anxiety- I've been dealing with anxiety since adolescence.  Processed foods causes my blood sugar to rapidly rise and fall causing my blood sugar to be unstable and therefore make me more anxious.

So now that you understand that I'm not changing my eating habits because I want to lose weight?!

It's SOOO the opposite. Plus I have a lot of motivators, as you can see above.  Dishing Up Nutrition has helped me turn to REAL FOOD.  And I LOVE it!  Before I use to eat a LOT of whole wheat bread.  Here's how some of my days went:

1.  A slice in the morning, sometimes 2 (with a bowl of cereal)

2.  a sandwich for lunch (2 slices)

3.  Sometimes a sandwich for dinner, if I was feeling lazy and didn't feel like cooking.

4.  Sometimes a slice of bread with peanut butter, a midnight snack

Carbs CARBS and MORE CARBS!!

As you can see I was eating a lot of BREAD...haha I love bread!

I was baking a ton too....as you can see from my blog...but a lot of it with whole wheat!  So I was a little confused.  I thought, as long as it's whole wheat, it's way better for you.  

Not necessarily.  Dr. William Davis, (Author of WHEAT BELLY) claims that 2 pieces of whole wheat bread raises your blood sugar faster than a candy bar.  Now I haven't read Wheat Belly but that fact caught my attention pretty fast.  In other words, wheat or any processed flours can cause Acne, mood swings, cravings, inflammation, anxiety, digestive problems etc.  So I thought, well it's time to make a change!

It took me a while to realize it, because the website/podcast doesn't refer themselves to the Paleolithic culture, they just encourage Real Food to promote Real Wellness.  But, if you need something to compare it to, I would say it's quite similar to what the Paleo diet believes in- Real food: Nuts, seeds, vegetables, fruit, Meat.  It.....Excludes grains, legumes, dairy products, white potatoes, refined salt, refined sugar, and processed oils.  

I do partake in a bit of legumes and a little bit of dairy, but rarely. 

When it comes to MEAT, I mostly eat chicken and occasionally ground beef.

I'll have a Steak maybe 1-3 times a year, Turkey- mostly around holidays, Lamb-rarely/never. Ribs-  4-5 times a year (because Blake and I LOVE Texas Roadhouse and they have THE BEST ribs)

Fish is a great source of many health benefits, such as healthy fats and protein.
But I'm just not a big fish eater. I'll maybe have it 1-2 times a year.

To get protein in other areas. I eat a lot of eggs. 

I probably eat 2-4 eggs per day!  

I LOVE eggs! I've never had a problem with eggs.

 I also eat Nuts, Beans (mostly kidney, black beans, white beans and chickpeas) , Seeds (If I have any in the house) and Quinoa which is great for protein- 9g per cup!

Go HERE to find a list of meatless ways to get protein!

So what I focus on most with every meal is: 40% protein, 30% carbs, 30% fats.

A typical breakfast for ME includes: 

1.  2 eggs cooked in coconut oil, scrambled with chopped spinach

2.  half a baked sweet potato

3.  5-6 almonds or walnuts 

I use to eat a bowl of cereal for breakfast in the morning but I would find 

myself hungry within the hour or ravenous right before lunch.

With my new regime of breakfast items, I have never found myself 

hungry or unsatiated in the morning.

Making the change to have no bread or processed flours or sugars was
quite daunting at first but if you find yourself having any of those same stumbling
blocks that I listed above, you find yourself super motivated as I have been!

There are lots of wonderful baking recipes that don't require wheat or other processed flours.  You can substitute with:

1.  Almond Flour

2.  Coconut Flour

3. Oat Flour......ETC

*These are what I've discovered thus far, you may find more :)

And when it comes to SUGAR, I get my sugar fill instead now from Sweet Potatoes, Bananas, Stevia, Agave Nectar Syrup (occasionally), Apples, Berries etc.

For Healthy FATS, I eat lots of avocados, Nuts- walnuts, pecans, almonds, macadamia nuts, cashews.. really any nut is fine (mostly I eat walnuts and almonds).  I also cook with Coconut Oil to add healthy saturated fats into my diet (yes, saturated fats are good for you, as long as it's natural)

I'm so excited about the changes I've been making!  Here are the changes I've noticed so far:

1.  My nightly chocolate cravings, sugar cravings have subsided (use to drive me insane)

2.  I sleep better at night

3.  My skin has improved amazingly

4.  I felt a little weak at first because my body was so use to having BREAD as my staple food, but now that I've been doing this for 2 months, I noticed that I have more energy before my workouts.

5.  My stomach is more lean and cut---super stoked about this one :) (hello? wheat = wheat belly..)

Holy shiz....I have been rambling. You know from my posts that I never ramble. I get to the point with all my recipes.  And also I want to mention that I will still continue to post recipes just like I have in the past, cookies, cupcakes etc. But I will also be including LOTS of low-carb/High-protein/with healthy fats---Recipes as well!

So with this post I just hope to kind of spread the word if ANYONE is dealing with similar things as me or other areas that I listed above and just know that it  CAN be easily fixed with Nutrition!

Okay, I'm done :) , now TRY this Delicious (Nutritional) recipe below!

Ingredients:
makes 2 small loaves


1/2 c pumpkin puree
1 ripe banana
1/3 c natural smooth peanut butter
4 eggs
2 Tbsp Agave Nectar Syrup
1 tsp vanilla extract
3 Tbsp Almond Flour
1 Tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp pumpkin spice
1/4 tsp baking soda
1/4 tsp baking powder

1. In a blender or food processor, blend 1/2 c pumpkin puree, 1 banana, 1/3 c smooth peanut butter, 4 eggs, 2 Tbsp agave nectar syrup and 1 tsp vanilla extract until smooth.
2. Add 3 Tbsp almond flour, 1 Tbsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp pumpkin spice, 1/4 tsp baking soda and 1/4 tsp baking powder. Blend until well mixed.
3. Pour batter into 2 small loaf pans.  Bake in 375 degree oven for 30-35 minutes. 

*To check if done, press on loaf to see if it bounces back.  Or stick a toothpick in the middle and toothpick should come out clean, to show it's done.

Inspiration: PaleOMG

Flourless Sweet Potato Pancakes

I saw on Pinterest, in order to make pancakes, all you need is a banana and 2 eggs! 

 I was ecstatic because it's Healthy and sounded very delicious!

So I tried the banana + 2 eggs recipe and it turned out very nice.  I thought, why not try other ingredients.  All you need is 2 eggs + a healthy starch/carb.  So instead I tried a sweet potato.  I turns out even better than the banana pancakes. 

 The sweet potato pancakes are fluffier and thicker!  Just Heaven!  I've been obsessed with these pancakes for the past 2 weeks.  I have them about every other day!  

It's a very satisfying meal in the morning or to make any time in the day!  I LOVE these pancakes!

Ingredients:
makes 4 medium pancakes

2 large eggs
1/2 sweet potato/ yam (about 4 in long)


Instructions:

1. I buy the sealed sweet potatoes at Wal-mart, so just microwave the sealed sweet potato for 6-7 minutes.
2. When done cooking, peal sweet potato and mash with a potato masher.
3. Mix in 2 large eggs.  
4. Pour 1/4 c of batter onto griddle and cook on medium until bubbles form on the top.  Then flip over and cook other side.

So try the banana, or sweet potato or even pureed pumpkin to make a healthier pancake.

See which recipe you like best!

Vegetarian Chili

This is one of my favorite go-to recipes if I'm in the mood 

for something healthy but filling.

My husband (who is a picky eater) even loved it :)

It makes a big pot and I love eating it all week.

Enjoy!

Ingredients

1 Tbsp olive oil
2 med. zucchini, halved lengthwise and thinly sliced cross-wise
2 large carrots, thinly sliced
Salt and Pepper, to taste
2 tsp minced garlic
1 Tbsp chili powder
1 tsp cumin
1 (28 oz) can crushed tomatoes
1 c water
1 can black beans, drained
1 can great northern beans, drained
1 can (7 oz) green chiles
2 c frozen corn


Instructions

1. In a large pot, heat 1 Tbsp olive oil.  Add zucchini and carrots.
2. Add salt and pepper (to taste), 2 tsp minced garlic, 1 Tbsp chili powder and 1 tsp cumin. Cook veggies for 5-6 minutes.
3. Add 1 can crushed tomatoes and 1 c water.
4. Lastly add black beans, northern beans, green chiles and frozen corn.
5. Place lid on pot and cook for 10 minutes and Serve.

*Delicious served with avocado, sour cream, tortilla chips, shredded cheese.

Pumpkin Spice Smoothie

AKA, Morning after Thanksgiving, healthy smoothie :)

If you were like me on Thanksgiving and had way 

too much to eat like Pie, Rolls, Stuffing, Turkey and some more 

Stuffing, maybe a 2nd or 3rd piece of pie....

THEN....join with me in Starting Anew the next morning and having a healthy smoothie!

This smoothie tastes just like pumpkin pie filling..YUMM!

You can enjoy it for Breakfast, Afternoon Snack, OR Midnight Treat!

source:  Eating Bird Food

Ingredients:
serves 1

1/2 c pureed pumpkin
1/2 frozen banana
3/4 c milk (I used almond milk)
1 tsp cinnamon
1/2 tsp pumpkin pie spice
pinch of nutmeg
2 tsp sugar (I used stevia)


Instructions:

1.  Blend all ingredients until smooth.
2.  Top with whipped cream (highly recommended).  Pour into a glass and Enjoy!

No-Bake Banana Coconut Oatmeal

I've been obsessed with banana and coconut lately!

I wanted a quick and easy breakfast in the morning that includes 2 of my most favorite ingredients.

The Oats are fantastic in this meal.

I almost prefer my oats uncooked because I love the texture!

It's incredibly easy so you can throw it together and take it with you to work.

Or if you were good that morning and you got up on time,

 relax and eat because it takes almost NO time to make!

Ingredients:
serves 1

1 sm/med banana, mashed
2 Tbsp maple syrup
1/2 c oatmeal (old fashioned, not instant)
1/3 c shredded coconut (I prefer sweetened) 


Instructions:

1. Mash banana with potato masher or fork.
2. Mix in 2 Tbsp Maple Syrup, 1/2 c oatmeal and 1/3 c shredded coconut.

Eat up! 

Lately, I've been eating this deliciousness as a midnight snack.
Helps curb my sweet cravings!

 

Banana Nut Muffins

 I like a good ole' breakfast muffin that helps me start off the day right!

Otherwise I feel BLAH the rest of the day.

These muffins are 1/2 whole wheat.

They don't have any processed sugars.  

I personally prefer Almond milk which adds a nice flavor!

But you may use any milk you like.

I also prefer baking with olive oil because it has healthier fats.

Again you may use canola oil instead.

I love the pecans because they add a nice texture to the muffins.

All-around healthy Breakfast muffin!

Enjoy!

Ingredients:
makes 18 muffins

1 c all-purpose flour
1 c white whole wheat flour (or all-purpose flour)
1 Tbsp baking powder
1/2 tsp salt
1/8 c sugar (stevia)
2 eggs
1 c almond milk* (or 1 % milk)
1/2 c olive oil (or canola oil)
1 1/2 tsp vanilla extract
2 ripe bananas
1/2 c pecans (or walnuts)

*I used Blue Diamond, Vanilla, Unsweetened. It's only 40 calories in 1 Cup.
It tastes delicious to me. I've tried lots of nondairy milks and that's my favorite kind.

Instructions:

1. Mix 1 c all-purpose flour, 1 c white whole wheat flour, 1 Tbsp baking powder, 1/2 tsp salt and 1/8 c sugar.
2. In a separate bowl, beat (for 1 minute) 2 eggs, 1 c almond milk, 1/2 c olive oil, 1 1/2 tsp vanilla extract.
3. In a small bowl, mash 2 bananas.  Add to egg mixture.
4. Add dry ingredients to wet ingredients. Mix until blended.
5. Mix in 1/2 c pecans.
6. Scoop batter into greased muffin pan, 2/3 full.
7. Bake in 400 degree oven for 18 minutes.
8. Cool for 3-5 minutes and they're ready to eat!

Instructions with pictures:

Mix 1 c all-purpose flour, 1 c white whole wheat flour, 

1 Tbsp baking powder, 1/2 tsp salt and 1/8 c sugar.

In a separate bowl, beat (for 1 minute) 2 eggs, 

1 c almond milk, 1/2 c olive oil, 1 1/2 tsp vanilla extract.

In a small bowl, mash 2 bananas.  Add to egg mixture.

Add dry ingredients to wet ingredients. Mix until blended.

Mix in 1/2 c pecans.

Scoop batter into greased muffin pan, 2/3 full.

Bake in 400 degree oven for 18 minutes.

Cool for 3-5 minutes and they're ready to eat!

 You may freeze these muffins in a freezer bag up to 3 months.

Pop them in the microwave for 20 sec intervals until soft and warm!

Banana Chocolate-Chip Coconut Oatmeal Cookies

This is my absolute Favorite-Healthy-Cookie recipe that I've ever tried.

There are no added (processed) sugars 

and there's no butter or shortening.

The cookie dough is amazingly delicious too!

Every time, I have the hardest time not eating all 

the cookie dough before I even bake them!

Enjoy these Guilt-Free cookies!

Adapted from Clean Food 

Ingredients:

makes 1 1/2 dozen cookies

2 ripe bananas

1/4 c sunflower oil (or canola oil)

1/4 c + 2 Tbsp organic nectar agave syrup (or maple syrup)

1/2 tsp vanilla extract

1 c old-fashioned oats (not instant)

2/3 c whole-wheat white flour (or all-purpose flour)

1/4 tsp baking soda

1/2 c shredded coconut 

1/4 -1/2 c semi-sweet chocolate chips

Instructions:

1. Mash 2 ripe bananas.  Add 1/4 c sunflower oil, 1/4 c + 2 Tbsp agave syrup and 1/2 tsp vanilla extract.
2. In a separate bowl, Mix 1 c oats, 2/3 c wheat flour, 1/4 tsp baking soda, 1/2 c coconut.
3. Add banana mixture to flour mixture. Mix until just combined.
4. Add 1/4 - 1/2 c chocolate chips.
5. Bake in 350 degree oven for 10-12 minutes. 

Instructions with Pictures

Mash 2 ripe bananas.  Add 1/4 c sunflower oil, 

1/4 c + 2 Tbsp agave syrup and 1/2 tsp vanilla extract.

In a separate bowl, Mix 1 c oats, 2/3 c wheat flour,

 1/4 tsp baking soda, 1/2 c coconut.

Add banana mixture to flour mixture. Mix until just combined.

Add 1/4 - 1/2 c chocolate chips.

 

Bake in 350 degree oven for 10-12 minutes. 

Vanilla Glazed Donuts

I've been wanting a donut pan for a while now.

I'm so excited I finally got one!

Baked donuts are the easiest to make. You can't mess them up!

For my first donut I just wanted to make a basic vanilla donut with sprinkles.

These donuts are Healthy and so so Delicious!

And I can't get over how stinkin' cute they look!

Ingredients:

makes 6 donuts

Donuts:

1 c whole wheat white flour (or all-purpose flour)

6 Tbsp stevia (or table sugar)

1 tsp baking powder

1/4 tsp cinnamon

3/4 c buttermilk (if using all-purpose four, only need 7 Tbsp buttermilk)

1 egg

2 tsp vanilla

1 Tbsp applesauce 

Glaze:

1/2 c powdered sugar

1 tsp vanilla

2 tsp milk

Instructions:

1. Whisk 1 c whole wheat white flour, 6 Tbsp stevia, 1 tsp baking powder and 1/4 tsp cinnamon.
2. Mix in 3/4 c buttermilk, 1 egg, 2 tsp vanilla and 1 Tbsp applesauce.
3. Pour batter into a sandwich bag and cut the end.  Squeeze batter onto pan 2/3 full.
4. Bake in 325 degree oven for 14-15 minutes.
5. While donuts are baking, Whisk together 1/2 c powdered sugar, 1 tsp vanilla and 2 tsp milk.
6. When done baking, let donuts cool in pans for 3-5 minutes.
7. Dip donuts into glaze and sprinkle generously with sprinkles!

Instructions with pictures:

Whisk 1 c whole wheat white flour, 6 Tbsp stevia, 1 tsp baking powder and 1/4 tsp cinnamon.

Mix in 3/4 c buttermilk, 1 egg, 2 tsp vanilla and 1 Tbsp applesauce.

Pour batter into a sandwich bag and cut the end.

Squeeze batter onto pan 2/3 full.

Bake in 325 degree oven for 14-15 minutes.

While donuts are baking, Whisk together 1/2 c powdered sugar, 1 tsp vanilla and 2 tsp milk.

When done baking, let donuts cool in pans for 3-5 minutes.

Dip donuts into glaze and sprinkle generously with sprinkles!

Pineapple-Coconut Muffins

I love the coconut and fresh pineapple in these muffins.  

These muffins make a nice treat for breakfast in the morning or after dinner.

And it's healthy!

Enjoy!

Ingredients:

makes 18 muffins

4Tbsp unsalted butter (room temp)

2 c whole-wheat white flour (or all-purpose flour)

1 Tbsp baking powder

1/2 tsp salt

1/2 c stevia (or table sugar)

1 large egg (room temp)

1 tsp vanilla

1 c milk*

1 c fresh pineapple (diced)

1 c shredded sweetened coconut

*If using whole wheat flour, add more milk by teaspoons if batter seems thick

Instructions:

1. Melt 4 Tbsp unsalted butter in saucepan.
2. In a separate bowl, whisk 1 large egg until just broken.
3. Add 1 c milk and melted butter into bowl with whisked egg.
4. In a separate bowl, whisk 2 c flour, 1/2 c sugar, 1 tbsp baking powder and 1/2 tsp salt.
5. Make a well in flour, and pour butter/milk mixture into bowl.
6. Mix to make a smooth batter.
7. Add 1 c sweetened coconut.
8. Add 1 c (pat dry) Fresh Pineapple.
9. Top muffins with extra diced pineapple.
10. Bake in 425 degree oven for 15-17 minutes.

Instructions with pictures

 Melt 4 Tbsp unsalted butter in saucepan.

In a separate bowl, whisk 1 large egg until just broken.

Add 1 c milk, melted butter and 1 tsp vanilla into bowl with whisked egg.

Beat the egg mixture until foamy.

In a separate bowl, whisk 2 c flour, 1/2 c sugar, 1 Tbsp baking powder and 1/2 tsp salt.

Make a well in flour, and pour egg mixture into bowl.

Mix to make a smooth batter.

Add 1 c sweetened coconut.

Add 1 c (pat dry) Fresh Pineapple.

Top muffins with extra diced pineapple.

Bake in 425 degree oven for 15-17 minutes.