Peanut Butter Chocolate Bars
2 cups puffed, brown rice cereal, crushed 1 & 1/2 cups (1 full 16 oz jar) natural, crunchy peanut butter (or other nut/seed butter – see notes below) 2 cups organic powdered sugar 1/2 cup, plus 2 TBSP butter, or coconut oil, melted 1 tsp vanilla heaping 1/2 cup mini chocolate chips Coat a 9X13 baking pan with coconut oil or butter. Combine crushed cereal, peanut butter, powdered sugar, 1/2 cup melted butter, and vanilla in a large bowl. Press mixture into baking pan. Melt the chocolate chips with remaining 2 TBSP butter and stir to combine. Spread chocolate mixture over the peanut...
Read MoreCottage Cheese & Apple Butter Sandwich
cottage cheese apple butter cinnamon thinly sliced apples (optional) ______________________________________________________________________________________ SIDE NOTES: This is my son’s favorite lunchbox sandwich. Sometimes I add a layer of thinly sliced apple in addition to the apple butter. For more ideas on ways to enjoy cottage cheese click HERE For those with various food restrictions, this recipe falls into the following categories: Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw If you’re eating gluten free, be sure to use a certified gluten...
Read MoreSmokey Tempeh Chili
2 TBSP coconut oil, butter, or ghee 2 stalks celery, chopped 1/2 large onion, finely chopped 2 cloves garlic, finely chopped 8 oz soy tempeh, chopped well (1 package) 1 TBSP chili powder 1 red bell pepper, diced 1 13 oz can peeled, ground or crushed tomatoes 1 bay leaf 2 tsps natural sugar (or 4 drops liquid stevia) 2 TBSP brown rice vinegar 2 TBSP tomato paste 1 tsp pure salt 1 can (14 & 1/2 oz) chili beans (pinto, kidney, black, or a combination) 1/4 tsp liquid smoke Crumble or chop the tempeh. In a large, heavy based saucepan, heat the oil and on low and saute the celery, onions and...
Read MoreCottage Cheese, Apple & Cinnamon
cottage cheese chopped apple (or pear) cinnamon This is a delicious, protein packed snack or light lunch. For those avoiding certain foods, this recipe falls into the following categories: Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw ________________________________________________________________________ Here are other cottage cheese combinations we like: COTTAGE CHEESE AND………. ~ fresh sliced peaches w/ sprinkle of cinnamon ~ cantaloupe (cut in half, scoop out seeds, and fill w/ cottage cheese) ~ plain yogurt (equal portions of each...
Read MoreCarrot Cake Bread
3/4 cup loosely packed, shredded carrot 8 eggs 1/2 cup coconut oil or butter, melted 1/2 cup natural sugar 1 tsp pure vanilla extract 1 & 1/2 tsps cinnamon 1/2 tsp nutmeg 1/2 tsp pure salt 3/4 cup coconut flour, sifted 1 tsp baking powder 1/2 cup pecans, chopped (optional) Preheat oven to 350 degrees. Blend together eggs, oil, sugar, vanilla, cinnamon, nutmeg & salt. Combine coconut flour with baking powder & whisk throughly into batter until there are no lumps. Fold in shredded carrot & nuts (if using). Pour into greased 9x5x3-inch loaf pan & bake for 1 hour. Remove...
Read MorePumpkin Muffins
6 eggs 1/4 cup butter or coconut oil, melted 1/2 cup mashed sweet potato or pumpkin 1 cup natural sugar 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp pure salt 1 tsp pure vanilla extract 1/2 cup coconut flour, sifted 1/2 tsp baking powder Preheat oven to 400 degrees. Blend together eggs, oil, pumpkin, sugar, cinnamon, nutmeg, salt & vanilla. Combine coconut flour w/ baking powder & whisk into batter until there are no lumps. Pour batter into greased muffin cups. Bake for 18 mins. Makes 12 muffins....
Read MoreAlmond Milk
1 & 1/2 cups raw almonds, soaked 8 – 12 hours 6 cups cold water 4 & 1/2 medjool dates (more or less) 3/4 tsp pure vanilla extract Put everything in vitamix, turn on, immediately turn dial to 10, flip to high speed & blend for 2 minutes. Done! ______________________________________________________________________________________ SIDE NOTES: ~ I use (& highly recommend) raw, unpasteurized almonds from www.livingnutz.com. ~ Soaking – Soak your almonds in room temperature water in a covered glass jar or bowl, on the counter. The water will become brown &...
Read MoreRed Lentil Puree
1 & 1/2 cups red lentils, rinsed 1 & 1/2 TBSP minced ginger root 2 medium garlic cloves, minced or crushed 1/2 tsp turmeric 1/2 tsp pure salt 2 TBSP butter, coconut oil, or ghee 1/2 tsp cumin seeds 1/2 tsp anise seeds 3 TBSP lemon juice ground white pepper (or black pepper) to taste Bring first 5 ingredients plus 4 cups water to boil in medium saucepan. Boil for 5 mins. Reduce heat; simmer (uncovered) until lentils lose their shape, 15 to 20 minutes. Whisk lentils to make a puree & set aside. Heat butter (or oil) in a small saute pan. Add cumin & anise seeds & saute...
Read MoreApple Stuffed Acorn Squash
2 acorn squash, halved & seeded 3 cups peeled, cubed apples (about 3 apples) 1/2 cup chopped walnuts (optional) 2 TBSP natural sugar 2 TBSP raisins 2 TBSP butter, coconut oil or ghee, melted 1/2 tsp ground cinnamon Preheat oven to 350. Place squash cut side down, in a baking pan filled 1/4 inch high with hot water. Bake 30 mins. While squash is baking, in a large bowl, toss together all other ingredients. Remove pan from oven & discard the water. Place squash cut side up & fill each half with apple mixture. Bake 30 mins longer....
Read MoreEasy BBQ Sauce
1 TBSP extra virgin olive oil or coconut oil 1 TBSP dried onion flakes (can purchase this in the spice aisle) 1/2 tsp salt 1 tsp garlic powder 1 tsp dry mustard powder 1 tsp dried basil 1 tsp dried oregano 1 (6 or 7 ounce) jar natural tomato paste 1 & 1/4 cups water 2 TBSP apple cider vinegar (or lime juice) 1/4 tsp liquid smoke honey or sugar (1 tsp or to taste) (or 1/8 tsp stevia powder) Heat oil in a small saucepan over medium heat. Add dried onions & saute for a minute or 2. Add all remaining ingredients & stir well to combine. Bring to low boil, reduce heat, &...
Read MoreMango Salsa
(dairy free, gluten free, sugar free, egg free) 2 ripe mangoes, peeled & diced 1 medium tomato, cored, seeded & diced 1/4 cup chopped fresh cilantro 3 TBSP lemon juice 2 TBSP minced red onion 1 small jalapeno pepper, with seeds, minced 1 & 1/4 tsps extra virgin olive oil (or coconut oil, melted) pinch of salt In a medium bowl, combine all ingredients. ~ From “Fresh Food Fast”. Ridiculously good! (Use less jalapeno if you don’t like too much heat.)...
Read MoreWheatberries w/ Pecans & Cranberries
12 oz hard wheatberries 1 medium onion, chopped 1 & 1/2 tsp coconut oil or olive oil 2 TBSP butter (can substitute extra oil if desired) 1 large garlic clove, finely chopped 1 tsp pure salt 1/4 tsp freshly ground, black pepper 1 cup pecans, toasted and chopped (0ptional) dried cranberries (as much as you want) Cook wheatberries in 6 cups of boiling water (unsalted), uncovered, until tender – somewhere between 60 & 75 mins. All the water should be absorbed, if not, drain. While wheatberries are cooking, cook onion in butter & oil in a heavy skillet over moderate heat,...
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