tag:blogger.com,1999:blog-54188174733797046812024-02-01T19:01:35.894-08:00Food For Thought: Recipes & Ideas for Healthy Living As I learn more about healthy living and eating, I am urged to share with others. Many find it difficult to cook and eat healthy; I hope these recipes and ideas can give you a little help!Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-5418817473379704681.post-3181364192760179022014-02-15T08:54:00.003-08:002014-02-15T09:09:38.042-08:00All Natural Crunchy Cinnamon and Vanilla Granola<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">This recipe is adapted from the Against All Grain blog. I make it in my dehydrator, but you can also make it in your oven if you can get your oven down to 120 degrees.</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> It is great with milk, yogurt, or as a snack on its own! This recipe makes about 2 quarts of granola. Hope you enjoy it!</span><br />
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<span style="font-family: Arial;">This recipe was included in the <a href="http://www.foodrenegade.com/fight-back-friday-february-14th/" target="_blank">Fight Back Fridays</a> post on Food Renegade, check it out for other great recipes! </span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">All Natural Crunchy Cinnamon and Vanilla Granola</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">(makes about 2 quarts)</span><br />
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<u><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ingredients:</span></u><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 c. raw almonds (all nuts and seeds should be raw, don't dehydrate beforehand)</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 c. raw walnuts</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 c. raw hazelnuts</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 c. raw pecans</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/4 c. raw sunflower seeds</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 Tbsp coconut oil</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3/4 c. honey</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 Tbsp cinnamon</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 1/2 Tbsp vanilla</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 3/4 tsp sea salt (divided)</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 c. unsweetened shredded coconut (optional)</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Optional mix-ins: 1/2 c. raisins, chocolate chips (I prefer Enjoy Life mini chocolate chips), or other dried fruit.</span><br />
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<u><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Directions:</span></u><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1. Combine the first four ingredients (all four types of nuts) in a large bowl. Cover with water and mix in 1 tsp of sea salt. Cover and place on the counter overnight, or about 8 hours. </span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2. Place sunflower seeds in another small bowl, cover with water and mix in a sprinkle of sea salt. Cover and place on the counter as well.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3. After the soaking period, drain water and rinse the nuts a few times. Place nuts on a cookie sheet lined with paper towels to dry for a few minutes. </span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4. Place nuts in a large food processor. Pulse nuts until they resemble the size of oats.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4. Melt the coconut oil and mix in honey and vanilla until well combined. Add to the food processor along with the cinnamon and 3/4 tsp sea salt. Pulse until combined.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">5. Stir in shredded coconut, if desired. Line three dehydrator trays with parchment paper or a non-stick dehydrator drying sheet. </span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">6. Spread the oats in a thin layer on the dehydrator trays. Place in the dehydrator and set the dehydrator to 120 degrees for about 24 hours. Flip the granola once or twice during the cooking period.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">7. Allow to cool and then stir in your choice of mix-ins, if desired. Raisins or mini chocolate chips work well. Store in air-tight containers in the refrigerator. </span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">8. Enjoy!!</span>Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-59049387761389920022014-01-24T17:06:00.003-08:002014-01-24T17:22:33.947-08:00Blueberry Oatmeal Breakfast Cobbler<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">This recipe is adapted from the <a href="http://backtoorganic.com/" target="_blank">Back to Organic blog</a>. The name we gave it is because my husband John kept calling it blueberry cobbler because it tasted so good! It is a great Saturday or Sunday morning breakfast. It makes enough for about 6 servings, so it is nice to make on the weekend and have for leftovers throughout the week. I still have a good amount of frozen blueberries from the summer, which work well in this dish. Hope you enjoy it!</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">This post is part of the </span><a href="http://www.foodrenegade.com/fight-back-friday-january-24th/" target="_blank"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Fight Back Fridays</span></a><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> on Food Renegade, a place to share new recipes, ideas, etc. for all of you food renegades out there! </span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Blueberry Oatmeal Breakfast Cobbler</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">(serves 6-8)</span><br />
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<u><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ingredients:</span></u><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 c. rolled oats</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 c. pecans</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tsp ground cinnamon</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 tsp sea salt</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">zest of 1/2 lime</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 Tbsp butter</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 medium sized bananas</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 c. blueberries, frozen or fresh</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 c. raw or organic milk</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tsp vanilla extract</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/3 c. pure maple syrup</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Oil for greasing (butter or coconut oil work well)</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uH6y6c4SYjJKZXGHml2Lm_lrQ66wu27Cs9aZNBufP52uVzqsqOwdQcPEfBAMe91PYWwlWODdnjM2zUxqYd0zd66828mbiJ802BAtESNk-32dgoML-IdUsH1WNjWAOb3q-g_wq8UxrpXw/s1600/photo+1+%25289%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uH6y6c4SYjJKZXGHml2Lm_lrQ66wu27Cs9aZNBufP52uVzqsqOwdQcPEfBAMe91PYWwlWODdnjM2zUxqYd0zd66828mbiJ802BAtESNk-32dgoML-IdUsH1WNjWAOb3q-g_wq8UxrpXw/s1600/photo+1+%25289%2529.JPG" height="240" width="320" /></a></div>
<span style="font-family: Arial;"></span><br />
<u><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Directions:</span></u><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1. Preheat oven to 375 degrees. Melt butter.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2. Take about 3/4 c. of the pecans and ground very finely, I ground mine up in my vitamix. Mix pecans with oats, 1 1/2 tsp cinnamon, sea salt, baking powder, and zest of a 1/2 lime in a large bowl.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3. Grease a 9x13" pan (or equivalent size) with coconut oil or butter. </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4. Slice up bananas and place slices in a single layer on the bottom of the casserole dish. Top with 1 1/2 c. of blueberries.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">5. Then, top the blueberries with the oats mixture.</span><br />
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<span style="font-family: Arial;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">6. Mix together milk, melted butter, maple syrup, and vanilla extract in a small bowl. Pour evenly over top of the oats mixture in the casserole dish. </span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">7. Finally, chop up the remaining pecans and sprinkle the top of the oatmeal with chopped pecans, remaining 1/2 c. blueberries and remaining 1/2 tsp cinnamon.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">8. Bake oatmeal in 375 degree oven for about 40-45 minutes, or until golden brown on top.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">9. Enjoy!!</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-49476863600816751232014-01-14T18:20:00.001-08:002014-01-14T18:20:59.171-08:00Chocolate Chip Almond CookiesThis recipe is adapted from Mommypotamus's blog. They are super easy to make and very yummy!!<div><br></div><div><b><u>Chocolate Chip Almond Cookies</u></b></div><div>(Makes about 16)</div><div><br></div><div><b>Ingredients:</b></div><div>1 3/4 c. Almond meal/flour</div><div>3/4 c. Chocolate chips (I like Enjoy Life mini chocolate chips)</div><div>1/4 c. Raw honey</div><div>1 tsp vanilla</div><div>1/4 c. Coconut oil</div><div>1/4 tsp baking soda</div><div>1/4 tsp sea salt</div><div><br></div><div><b>Directions:</b></div><div>1. Preheat oven to 350 degrees.</div><div>2. Melt coconut oil </div><div>3. Mix together all ingredients in a large bowl until well combined.</div><div>4. Line a cookie sheet with parchment paper.</div><div>5. Roll dough into small balls and slightly flatten, leaving a couple inches of space between each cookie.</div><div>6. Bake about 10 minutes, or until lightly browned. Cool & Enjoy! </div><div><br></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmS0cI6lCt-QRAJ9Zd01Y9jDeBoJJ72vOaOnJqY0GQHLcdzPfyxnqCeuR7JkTC_oHmUlkOwwqLFFHxxIYX9PYIA4PoOKHazPrLnO8vdwfBoLeFCsW2WSK8xRjENWhVh2cTe2THItJU35YV/s640/blogger-image--1465454855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmS0cI6lCt-QRAJ9Zd01Y9jDeBoJJ72vOaOnJqY0GQHLcdzPfyxnqCeuR7JkTC_oHmUlkOwwqLFFHxxIYX9PYIA4PoOKHazPrLnO8vdwfBoLeFCsW2WSK8xRjENWhVh2cTe2THItJU35YV/s640/blogger-image--1465454855.jpg"></a></div>Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-12265118390835316282014-01-12T13:59:00.003-08:002014-01-12T14:00:52.627-08:00Gluten-Free Spinach Quiche<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">Many of my readers are looking for gluten-free recipes, so I decided to revisit my </span><a href="http://ameskitchen.blogspot.com/2013/05/spinach-quiche.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Spinach Quiche</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> recipe and make it with a coconut flour crust. This quiche is very light and tasty and I hope you like it! Note: If you don't care for spinach, most other vegetables would work just as well in this recipe or some sausage or bacon as well.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Gluten-Free Spinach Quiche</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">(serves 6)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<u><span style="font-family: Georgia, "Times New Roman", serif;"></span></u><br />
<span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Georgia, "Times New Roman", serif;"><u>Coconut Flour Crust:</u></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 large eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 c. coconut oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp sea salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 c. coconut flour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><u><span style="font-family: Trebuchet MS, sans-serif;"></span></u></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><u><span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></u><br /><span style="font-family: Trebuchet MS, sans-serif;">Coconut Flour Crust (see recipe above)</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp dijon mustard</span><br /><span style="font-family: Trebuchet MS, sans-serif;">10 oz package of frozen organic spinach (thawed) or fresh spinach</span><br /><span style="font-family: Trebuchet MS, sans-serif;">2 c. shredded organic cheese</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1 c. organic or raw milk</span><br /><span style="font-family: Trebuchet MS, sans-serif;">4 large eggs</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp sea salt</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp cayenne pepper</span><br /><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp black pepper</span></span><br />
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<span style="font-family: Trebuchet MS;"><u>Directions:</u></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Trebuchet MS, sans-serif;">1. Prepare coconut flour crust first. Preheat oven to 350 degrees. Melt coconut oil and allow to cool slightly.</span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Trebuchet MS, sans-serif;"></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Trebuchet MS, sans-serif;">2. Beat together 2 large eggs and add to coconut oil. Add in coconut flour and sea salt and mix until it forms a dough.</span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Trebuchet MS, sans-serif;"></span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Trebuchet MS, sans-serif;">3. Using some more coconut oil, grease the pie plate. Add in the dough and using your hands, press onto the bottom and up the sides of the plate to form a crust.</span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Trebuchet MS, sans-serif;">4. Poke holes all over the crust to allow the air to flow underneath. Bake in the oven for about 10 minutes.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-DvucXfkppg4qKX0N_jM5hjkQVdOVl63kkcDkeupeufUujfN4_z4C_DWBsiiNRzn-JeKDmhNPgF8PB3q59ZfuSm3H5_nUi2_bTHtTBuhV7fISTFfswbA9gTclq8CNRFPJupLX2ch3dX3/s1600/photo+4+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-DvucXfkppg4qKX0N_jM5hjkQVdOVl63kkcDkeupeufUujfN4_z4C_DWBsiiNRzn-JeKDmhNPgF8PB3q59ZfuSm3H5_nUi2_bTHtTBuhV7fISTFfswbA9gTclq8CNRFPJupLX2ch3dX3/s1600/photo+4+%25286%2529.JPG" height="320" width="240" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Trebuchet MS, sans-serif;">5. If using fresh spinach, heat in a skillet over low heat with a little bit of coconut oil. Put a lid on the skillet and allow the spinach to wilt, stirring occasionally, for a few minutes. If using frozen spinach, but you haven't pre-thawed the spinach, just rinse it under warm water and drain, repeating a couple times until thawed. Then, make sure to dry well with a towel.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsEi-Yhh9LrU2FlSf6MgOUDPZ4ZvVoGNAS_-IqruKuEdHOhc0Tdvq9wudXkJF0WJSXIlVSKVl3LDZ-2qZPvJX1h8lLPIuuUBMEIhnOTT297q1ewvPHcaTilFIERU-6P8oHRM91-cX3NRn/s1600/photo+5+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsEi-Yhh9LrU2FlSf6MgOUDPZ4ZvVoGNAS_-IqruKuEdHOhc0Tdvq9wudXkJF0WJSXIlVSKVl3LDZ-2qZPvJX1h8lLPIuuUBMEIhnOTT297q1ewvPHcaTilFIERU-6P8oHRM91-cX3NRn/s1600/photo+5+%25285%2529.JPG" height="320" width="240" /></a></div>
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<span style="font-family: Trebuchet MS;">6. Spread honey mustard in the bottom of pie crust. Sprinkle in spinach and cheese. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgunrYB4aDBeOnniIHttOAbhQNMBm3vDIn5UWALSPWdsM2llvce3M4DVCcLMzqQNk97JqliZoJBZKiGvjBxZnjtbJZIpZLKDKbB5Ap-73C-cD91G_XqyGVpOhPu2zK_HcgJt1nIEKHs-9U/s1600/photo+4+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgunrYB4aDBeOnniIHttOAbhQNMBm3vDIn5UWALSPWdsM2llvce3M4DVCcLMzqQNk97JqliZoJBZKiGvjBxZnjtbJZIpZLKDKbB5Ap-73C-cD91G_XqyGVpOhPu2zK_HcgJt1nIEKHs-9U/s1600/photo+4+(7).JPG" height="320" width="240" /></a></div>
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<span style="font-family: Trebuchet MS;">7. In a medium bowl, whisk together eggs, milk, and seasonings. Pour egg mixture over spinach and cheese.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3mgeDys6Yld4AF1zCgOikcYzQFe3Q7b9TRDEtV_zh40sHeua8mRN8AFk2clzvVRZVaTgLVadKXNUfiO1uuLQVpbqmC0V_47htmK5SAlJB1SljOAqtKxx4UPShfkWxVbTD6GEBNPCGJfR/s1600/photo+1+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3mgeDys6Yld4AF1zCgOikcYzQFe3Q7b9TRDEtV_zh40sHeua8mRN8AFk2clzvVRZVaTgLVadKXNUfiO1uuLQVpbqmC0V_47htmK5SAlJB1SljOAqtKxx4UPShfkWxVbTD6GEBNPCGJfR/s1600/photo+1+(8).JPG" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCfkTwJI9Tq6l_sCXMiiiAr4wDEiShhCd5YyOlLqUNe9bDdEGY_FWEj7hmqg9COAe08tTGIMNB9zJLlrvzH_tZBjd_FvNIbB9SYJjoeXVT-y0J0J9Vo-feHpctAh-cpAwPANHsb_IOQjY/s1600/photo+1+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCfkTwJI9Tq6l_sCXMiiiAr4wDEiShhCd5YyOlLqUNe9bDdEGY_FWEj7hmqg9COAe08tTGIMNB9zJLlrvzH_tZBjd_FvNIbB9SYJjoeXVT-y0J0J9Vo-feHpctAh-cpAwPANHsb_IOQjY/s1600/photo+1+%25286%2529.JPG" height="320" width="240" /></a></div>
<span style="font-family: Trebuchet MS;">8. Bake quiche at 375 degrees for 40-45 minutes, or until a knife inserted in the center comes out clean. Let cool 5-10 minutes before slicing.</span><br />
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<span style="font-family: Trebuchet MS;">9. Enjoy!!</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-71329890248162333702014-01-09T08:33:00.005-08:002014-01-10T17:02:45.825-08:00Stocks, Fermented Foods, & Other Remedies<div class="s6" style="margin-bottom: 10px; margin-top: 0px;">
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s7"><span class="bumpedFont15"><a href="http://ameskitchen.blogspot.com/2013/09/organic-unsweetened-cinnamon-clove.html" target="_blank"><span style="font-family: inherit;">Organic Unsweetened Cinnamon & Clove Crockpot Applesauce</span></a></span></span></span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s7"><span class="bumpedFont15"></span></span></span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s7"><span class="bumpedFont15"><a href="http://ameskitchen.blogspot.com/2013/12/gf-chocolate-freezer-tart.html" target="_blank"><span style="font-family: inherit;">GF Chocolate Freezer Tart</span></a></span></span></span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s7"><span class="bumpedFont15"></span></span></span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s7"><span class="bumpedFont15"><a href="http://ameskitchen.blogspot.com/2014/01/creamy-paleo-banana-pudding.html" target="_blank"><span style="font-family: inherit;">Creamy Paleo Banana Pudding</span></a> </span></span></span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="s7"><span class="bumpedFont15"><a href="http://ameskitchen.blogspot.com/2014/01/chocolate-chip-almond-cookies.html" target="_blank">Chocolate Chip Almond Cookies</a></span></span></span></div>
Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-85745731658086486422014-01-09T08:24:00.004-08:002014-01-10T17:03:12.876-08:00Soups & Salads<strong><u></u></strong><br />
<strong><u></u></strong><br />
<a href="http://ameskitchen.blogspot.com/2013/03/cranberry-goat-cheese-spinach-salad.html" target="_blank">Cranberry, Goat Cheese, Spinach Salad </a><br />
<a href="http://ameskitchen.blogspot.com/2013/03/power-greens-salad.html" target="_blank">Power Greens Salad</a><br />
<a href="http://ameskitchen.blogspot.com/2013/03/southwest-chicken-soup.html" target="_blank">Southwest Chicken Soup</a><br />
<a href="http://ameskitchen.blogspot.com/2013/04/sesame-kale-salad.html" target="_blank">Sesame Kale Salad</a><br />
<a href="http://ameskitchen.blogspot.com/2013/04/mango-quinoa-salad.html" target="_blank">Mango Quinoa Salad</a><br />
<a href="http://ameskitchen.blogspot.com/2013/05/black-bean-soup.html" target="_blank">Black Bean Soup</a><br />
<a href="http://ameskitchen.blogspot.com/2013/05/cucumber-salad.html" target="_blank">Cucumber Salad</a><br />
<a href="http://ameskitchen.blogspot.com/2013/05/egg-drop-soup.html" target="_blank">Egg Drop Soup</a><br />
<a href="http://ameskitchen.blogspot.com/2013/06/summer-green-bean-salad.html" target="_blank">Summer Green Bean Salad</a><br />
<a href="http://ameskitchen.blogspot.com/2013/07/bistro-chicken-tenders-salad.html" target="_blank">Bistro Chicken Tenders Salad</a><br />
<a href="http://ameskitchen.blogspot.com/2013/10/lentil-eggplant-and-kale-soup.html" target="_blank">Lentil, Eggplant, and Kale Soup</a><br />
<br />
<strong><u></u></strong>Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-22184503648605267142014-01-09T08:07:00.001-08:002014-01-10T17:03:22.639-08:00Main Dishes<strong><u></u></strong><br />
<br />
<strong>Chicken</strong><br />
<a href="http://ameskitchen.blogspot.com/2013/03/chicken-fried-rice.html" target="_blank">Chicken Fried Rice</a><br />
<a href="http://ameskitchen.blogspot.com/2013/03/marinated-chicken.html" target="_blank">Marinated Chicken</a><br />
<a href="http://ameskitchen.blogspot.com/2013/03/chicken-fajitas.html" target="_blank">Chicken Fajitas</a><br />
<a href="http://ameskitchen.blogspot.com/2013/03/sweet-sour-chicken.html" target="_blank">Sweet & Sour Chicken</a><br />
<a href="http://ameskitchen.blogspot.com/2013/04/coconut-chicken-fingers.html" target="_blank">Coconut Chicken Fingers</a><br />
<a href="http://ameskitchen.blogspot.com/2013/04/grilled-to-perfection-chicken-vegetable.html" target="_blank">Grilled to Perfection Chicken & Vegetable Kabobs</a><br />
<a href="http://ameskitchen.blogspot.com/2013/04/chicken-sausage-paella.html" target="_blank">Chicken Sausage Paella</a><br />
<a href="http://ameskitchen.blogspot.com/2013/04/baked-chicken-and-asparagus-casserole.html" target="_blank">Baked Chicken and Asparagus Casserole</a><br />
<a href="http://ameskitchen.blogspot.com/2013/04/baked-teriyaki-chicken.html" target="_blank">Baked Teriyaki Chicken</a><br />
<a href="http://ameskitchen.blogspot.com/2013/05/grilled-hawaiian-chicken.html" target="_blank">Grilled Hawaiian Chicken </a><br />
<a href="http://ameskitchen.blogspot.com/2013/06/clean-chicken-enchiladas.html" target="_blank">Clean Chicken Enchiladas</a><br />
<a href="http://ameskitchen.blogspot.com/2013/06/roasted-chicken.html" target="_blank">Roasted Chicken</a><br />
<a href="http://ameskitchen.blogspot.com/2013/06/spinach-chicken-quesadillas.html" target="_blank">Spinach and Chicken Quesadillas</a><br />
<a href="http://ameskitchen.blogspot.com/2014/01/wholesome-chicken-stir-fry.html" target="_blank">Wholesome Chicken Stir Fry </a><br />
<a href="http://ameskitchen.blogspot.com/2013/07/bbq-chicken-on-grill.html" target="_blank">BBQ Chicken on the Grill</a><br />
<br />
<strong>Turkey</strong><br />
<a href="http://ameskitchen.blogspot.com/2013/06/best-turkey-burgers-ever.html" target="_blank">Best Turkey Burgers Ever</a><br />
<div class="western" style="margin-bottom: 0.14in;">
<a href="http://ameskitchen.blogspot.com/2013/05/amys-spicy-sweet-stuffed-peppers.html" target="_blank">Amy's Spicy & Sweet Stuffed Peppers</a><br />
<a href="http://ameskitchen.blogspot.com/2013/04/baked-greek-spaghetti.html" target="_blank">Baked Greek Spaghetti</a><br />
<a href="http://ameskitchen.blogspot.com/2013/03/turkey-meatloaf.html" target="_blank">Turkey Meatloaf</a><br />
<b></b><br />
<b>Seafood</b><br />
<a href="http://ameskitchen.blogspot.com/2013/03/fish-tacos.html" target="_blank">Fish Tacos</a><br />
<a href="http://ameskitchen.blogspot.com/2013/03/easy-baked-fish-cranberry-almond-wild.html" target="_blank">Easy Baked Fish</a><br />
<a href="http://ameskitchen.blogspot.com/2013/06/blackened-salmon-on-grill.html" target="_blank">Blackened Salmon on the Grill</a><b></b><br />
<b></b><br />
<b>Vegetarian</b><br />
<a href="http://ameskitchen.blogspot.com/2013/07/grilled-portobello-mushroom-pizzas.html" target="_blank">Grilled Portobello Mushroom Pizzas</a><br />
<a href="http://ameskitchen.blogspot.com/2013/12/ratatouille.html" target="_blank">Ratatouille</a><br />
<b></b><br />
<b>Beef & Other</b><br />
<a href="http://ameskitchen.blogspot.com/2013/03/bison-burgers-and-grilled-asparagus.html" target="_blank">Bison Burgers</a><br />
<a href="http://ameskitchen.blogspot.com/2013/03/beef-broccoli-and-cheese-casserole.html" target="_blank">Beef, Broccoli, and Cheese Casserole</a><br />
<a href="http://ameskitchen.blogspot.com/2013/03/sloppy-joes.html" target="_blank">Sloppy Joes</a><br />
<a href="http://ameskitchen.blogspot.com/2013/05/quick-easy-weeknight-tacos.html" target="_blank">Quick & Easy Weeknight Tacos</a><br />
<a href="http://ameskitchen.blogspot.com/2013/05/whole-wheat-homemade-pizza.html" target="_blank">Whole Wheat Homemade Pizza</a><br />
<a href="http://ameskitchen.blogspot.com/2013/05/taco-casserole.html" target="_blank">Taco Casserole</a><br />
<a href="http://ameskitchen.blogspot.com/2013/12/hamburger-casserole.html" target="_blank">Hamburger Casserole</a> </div>
Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-75351421620772491952014-01-09T08:05:00.001-08:002014-01-10T17:03:29.768-08:00Side Dishes<strong><u></u></strong><br />
<strong><u></u></strong><br />
<a href="http://ameskitchen.blogspot.com/2013/03/sweet-potato-casserole.html" target="_blank">Sweet Potato Casserole</a><br />
<a href="http://ameskitchen.blogspot.com/2013/03/bison-burgers-and-grilled-asparagus.html" target="_blank">Grilled Asparagus</a><br />
<a href="http://ameskitchen.blogspot.com/2013/03/roasted-sweet-potatoes.html" target="_blank">Roasted Sweet Potatoes</a><br />
<a href="http://ameskitchen.blogspot.com/2013/03/green-beans-with-onions.html" target="_blank">Green Beans with Onions</a><br />
<a href="http://ameskitchen.blogspot.com/2013/03/smashed-potatoes.html" target="_blank">Smashed Potatoes</a><br />
<a href="http://ameskitchen.blogspot.com/2013/03/easy-baked-fish-cranberry-almond-wild.html" target="_blank">Cranberry Almond Wild Rice</a><br />
<a href="http://ameskitchen.blogspot.com/2013/04/sweet-potato-fries.html" target="_blank">Sweet Potato Fries</a><br />
<a href="http://ameskitchen.blogspot.com/2013/05/fingerling-potatoes-roasted-on-grill.html" target="_blank">Fingerling Potatoes Roasted on the Grill</a><br />
<br />
<strong><u></u></strong>Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-61758950837670842342014-01-09T08:01:00.001-08:002014-01-10T17:03:36.959-08:00Appetizers<u><strong></strong></u><br />
<br />
<a href="http://ameskitchen.blogspot.com/2013/03/guacamole.html" target="_blank">Guacamole</a><br />
<a href="http://ameskitchen.blogspot.com/2013/03/deviled-eggs.html" target="_blank">Deviled Eggs</a><br />
<a href="http://ameskitchen.blogspot.com/2013/04/veggie-snack-bars.html" target="_blank">Veggie Snack Bars</a><br />
<br />
<strong><u></u></strong>Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-40899946438010292312014-01-05T12:50:00.001-08:002014-01-05T12:57:21.141-08:00Creamy Paleo Banana Pudding<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">This recipe is adapted from the Paleo Comfort Foods cookbook. It is a great dessert for a special occasion or anytime! You won't feel guilty after eating this creamy, delicious dessert! Enjoy!</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;"><strong></strong></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;"><strong>Creamy Paleo Banana Pudding</strong></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<u><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ingredients:</span></u><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1-14.5oz can of coconut milk</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 large egg yolks</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 Tbsp coconut oil</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 Tbsp coconut butter (see below for making coconut butter from shredded coconut)</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 ripe bananas</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 tsp cinnamon</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Sliced banana, cinnamon, and chopped walnuts for topping</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5PWIOOo2mhYbjUXBfPwvFXQTKyYEbfE8Iw5rUEdNuunudArpqTo06bo7zeU4Rc4xo7KWgWCioMezv9GCexmIBms4VxWAKiltC4oMuWdEOhP2Tln21UVw-nYds2Jjhm87S0xsLhUKu7nY/s1600/photo+1+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5PWIOOo2mhYbjUXBfPwvFXQTKyYEbfE8Iw5rUEdNuunudArpqTo06bo7zeU4Rc4xo7KWgWCioMezv9GCexmIBms4VxWAKiltC4oMuWdEOhP2Tln21UVw-nYds2Jjhm87S0xsLhUKu7nY/s320/photo+1+(4).JPG" width="320" /></span></a></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<u><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Directions:</span></u><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1. Whisk together coconut milk, egg yolks, and vanilla together in a small saucepan over medium heat, until sauce begins to thicken, stirring constantly (takes about 10-15 minutes). Remove from heat.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdQLXhIN-5uNh-3M1TALOlhGbHMsn205llPYRoLK58-G90w9UpnX5hSkeviMY3AfQd-Tjr7D8wHadKzP3fCZYz61aM1572e172uAb1bc4mMW9oJnu6yhIyr-w64xrakj4Ghx-u23UXsvT/s1600/photo+2+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdQLXhIN-5uNh-3M1TALOlhGbHMsn205llPYRoLK58-G90w9UpnX5hSkeviMY3AfQd-Tjr7D8wHadKzP3fCZYz61aM1572e172uAb1bc4mMW9oJnu6yhIyr-w64xrakj4Ghx-u23UXsvT/s320/photo+2+%25284%2529.JPG" width="240" /></span></a></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7duhgaTu52UpfUllwfchuwXN3Dc18RtTltEu18shW_2boBzbRGh-fJm73yjWlueZ2LbUMMW17m0Zk6k93I9IT-mJgktSZae4IgYnxOfIWYaZqUMg8_J4CUbEheh6mTQwxiH4bhMLAtBZS/s1600/photo+5+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7duhgaTu52UpfUllwfchuwXN3Dc18RtTltEu18shW_2boBzbRGh-fJm73yjWlueZ2LbUMMW17m0Zk6k93I9IT-mJgktSZae4IgYnxOfIWYaZqUMg8_J4CUbEheh6mTQwxiH4bhMLAtBZS/s320/photo+5+%25284%2529.JPG" width="240" /></span></a></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2. If you don't have coconut butter, you can make it using shredded coconut: Take at least 5 c. shredded coconut and place in a vitamix or high-powered blender. Using the tamp, turn on high and continue to push down the coconut to mix well. After about 2-3 minutes, the coconut will be nice and creamy and pourable. Store in a jar at room temperature.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3. In a small skillet, melt coconut oil and coconut butter over medium heat. </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4. Mash the bananas with a fork and add to the skillet with the cinnamon. Stir and heat the banana until it becomes slightly caramelized.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZxtxDDIetX7sEqRAJM1x6B75ihfk58hQasWCMTKTWAtOQL2xX8yFW-ai_1NN48-WCGJSdhOh72HBY0vOK3jHiVsTOE9nGTMqpghshSyAkgVenvkzU_Gb3bHdM8CyFZaAMTQ7UAUUMS9m/s1600/photo+3+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZxtxDDIetX7sEqRAJM1x6B75ihfk58hQasWCMTKTWAtOQL2xX8yFW-ai_1NN48-WCGJSdhOh72HBY0vOK3jHiVsTOE9nGTMqpghshSyAkgVenvkzU_Gb3bHdM8CyFZaAMTQ7UAUUMS9m/s320/photo+3+%25284%2529.JPG" width="240" /></span></a></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIGC1pIktWxRO17DtP5j063AiipI_J_WiY_yaHQmqjM7nwlfG47e8USx5VM5aBqIEapVUk5jgS1QS5k3BQ2WpoE6xCfOM29li9b6fRhWiNe-5h_m8u2c9O7iHrJFiIEpbDqSqvAiWKV8o/s1600/photo+4+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIGC1pIktWxRO17DtP5j063AiipI_J_WiY_yaHQmqjM7nwlfG47e8USx5VM5aBqIEapVUk5jgS1QS5k3BQ2WpoE6xCfOM29li9b6fRhWiNe-5h_m8u2c9O7iHrJFiIEpbDqSqvAiWKV8o/s320/photo+4+%25284%2529.JPG" width="240" /></span></a></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">5. Pour both mixtures into a food processor or blender. Mix until smooth and creamy.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygkp2jAEhy9vadbn30zFje685U6Ecjo6RQJIENIscPaiXoqNKdJtmy2duqxNUOBY391DfmCXEAIf3GzcqhgTbBrFIivn1JfnIL13MkxxezzmeEehBTR6l0ximOMcj_cXKEB-gRW2rsqbg/s1600/photo+2+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygkp2jAEhy9vadbn30zFje685U6Ecjo6RQJIENIscPaiXoqNKdJtmy2duqxNUOBY391DfmCXEAIf3GzcqhgTbBrFIivn1JfnIL13MkxxezzmeEehBTR6l0ximOMcj_cXKEB-gRW2rsqbg/s320/photo+2+%25283%2529.JPG" width="240" /></span></a></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">6. Pour banana pudding into a bowl or pie plate. Cover with saran wrap and press down on to top of pudding to prevent a skin from forming on top. Place in the refrigerator for at least an hour. </span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">7. When ready to serve, top with sliced banana, cinnamon, and chopped walnuts.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
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Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-34769591569403909112014-01-04T07:54:00.001-08:002014-03-10T17:39:11.118-07:00Wholesome Chicken Stir FryThis chicken stir fry is delicious! It uses coconut aminos instead of soy sauce and arrowroot powder as a thickener instead of cornstarch. I have tried several times to master making the sauce nice and thick and not too salty, and I think this recipe finally does it! Note that you can use whatever vegetables you prefer, we really liked the snow peas and mixed vegetables which included mushrooms, edamame, carrots, etc., but this will work with whatever you like. Try it soon!<br />
<div style="margin-bottom: 0in; text-decoration: none;">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: medium;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: medium;">Wholesome
Chicken Stir Fry</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
(serves 4)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<u><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span></u></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div style="margin-bottom: 0in;">
<b><span style="font-family: "Trebuchet MS", sans-serif;">Stir Fry:</span></b></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
2/3 c. onion (preferrably green onion,
if don't have any use white like I did)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
2 large garlic cloves</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
2 tsp ground ginger</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
1 ½ lbs. Boneless skinless chicken
(breasts or thighs work great)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
2 Tbsp sesame oil</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
4 Tbsp coconut aminos</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
1/8 tsp + ¼ tsp pepper</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
1 tsp sea salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
¼ tsp red pepper flakes</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
2/3 c. chicken broth</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
4 c. mixed vegetables (I used about 2 ½
c. fresh snow peas and 1 ½ c. frozen mixed stir-fry vegetables)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
¼ c. cold water</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
2 Tbsp arrowroot powder</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
1 Tbsp coconut oil</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div style="margin-bottom: 0in; text-decoration: none;">
<b><span style="font-family: "Trebuchet MS", sans-serif;">Rice:</span></b></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
1 c. jasmine rice (white or brown)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
2 c. water</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
1 Tbsp butter</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
<br />
</span><br />
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<br />
<div style="margin-bottom: 0in;">
<u><span style="font-family: "Trebuchet MS", sans-serif;"></span></u><br />
<u><span style="font-family: "Trebuchet MS", sans-serif;">Directions:</span></u></div>
<div style="margin-bottom: 0in;">
<span style="font-family: "Trebuchet MS", sans-serif;">1. If serving with rice, begin by
bringing 2 c. water to a boil in a medium saucepan. Then, add in 1 c.
rice and the 1 Tbsp butter. Cover and lower the heat to low (to
simmer). Simmer for about 35 minutes, stirring occasionally. Allow
to sit about 5 minutes before fluffing and serving.</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div style="margin-bottom: 0in;">
<span style="font-family: "Trebuchet MS", sans-serif;">
2. While rice cooks, chop up onion and
mince garlic.<br />
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: "Trebuchet MS", sans-serif;">3. Mix together 1/3 c. onion, 1 minced
garlic clove, and 1 tsp ginger in a small bowl. Add in 1 Tbsp sesame
oil, 2 Tbsp coconut aminos, 1/8 tsp pepper, and ½ tsp sea salt and
mix together.<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
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</div>
<div style="margin-bottom: 0in;">
<span style="font-family: "Trebuchet MS", sans-serif;">4. Cut chicken into 1” cubes and toss
with the coconut amino mixture. Cover bowl and place in the
refrigerator while you work on the rest of the ingredients.<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
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</div>
<div style="margin-bottom: 0in;">
<span style="font-family: "Trebuchet MS", sans-serif;">5. Prepare mixed vegetables (if using
snow peas, wash and chop off the ends).<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
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</div>
<div style="margin-bottom: 0in;">
<span style="font-family: "Trebuchet MS", sans-serif;">6. Melt ½ Tbsp coconut oil in a large
skillet or wok on medium-high heat. Add in mixed vegetables and cook
until slightly tender, about 5 minutes. Remove to a bowl.</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div style="margin-bottom: 0in;">
<span style="font-family: "Trebuchet MS", sans-serif;">7. Add in the other ½ Tbsp coconut
oil to the pan. Add in the chicken. Let sit for about 5 minutes,
without disturbing. Flip over and cook the other side another few
minutes.</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div style="margin-bottom: 0in;">
<span style="font-family: "Trebuchet MS", sans-serif;">8. While chicken cooks, add chicken
broth, 1 tsp ginger, 1/3 c. chopped onion, 1 clove minced garlic, 1
Tbsp sesame oil, and 2 Tbsp coconut aminos to a small bowl and mix
together.<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
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</div>
<div style="margin-bottom: 0in;">
<span style="font-family: "Trebuchet MS", sans-serif;">9. In a separate small bowl, mix
together ¼ c. cold water and 2 Tbsp arrowroot powder and quickly mix
together to dissolve arrowroot powder.<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
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</div>
<div style="margin-bottom: 0in;">
<span style="font-family: "Trebuchet MS", sans-serif;">10. Add coconut aminos mixture to
chicken and allow to boil for a couple of minutes, covered. Then,
add in arrowroot powder mixture, stirring quickly to thicken sauce.<br />
</span><br />
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<div style="margin-bottom: 0in;">
<span style="font-family: "Trebuchet MS", sans-serif;">11. Add back in vegetables, stir, and
remove from heat. Add in remaining 1/2 tsp sea salt and 1/4 tsp pepper. Serve over rice and Enjoy! (Note: I have also made this with egg noodles and it is just as good!).</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
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Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-5176747096772270952013-12-30T14:33:00.001-08:002013-12-30T14:33:09.697-08:00Ratatouille<br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Ratatouille</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<u><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span></u><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 c. extra virgin olive oil (EVOO) or butter</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 medium eggplants, cut into 1 in cubes</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2-3 medium zucchini, sliced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 medium onion, sliced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 red bell pepper, sliced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 medium tomatoes, cut into 1 in cubes</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp thyme</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">8 oz goat cheese</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Salt & pepper</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
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<u><span style="font-family: "Trebuchet MS", sans-serif;">Directions:</span></u><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1. Heat 2 Tbsp of the EVOO or butter in very large skillet or dutch oven on medium heat. Add in cubed eggplant and cook, stirring occasionally, for 5 minutes.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">2. Add in 2 more Tbsp of oil or butter and add in sliced zucchini, onion, red pepper, and salt and pepper. Continue to cook, stirring occasionally, until vegetables are softened, about 5 more minutes.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">3. Finally, add in cubed tomatoes and thyme and cook another 5 minutes, until tender. Simmer mixture another few minutes, until all the liquid has been absorbed. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">4. Serve the Ratatouille with crumbled goat cheese in a bowl and some crusty bread or folded-up in a warmed wrap.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">5. Enjoy!!</span>Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-17102704275078345802013-12-29T22:08:00.001-08:002013-12-29T22:08:28.155-08:00GF Chocolate Freezer Tart<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I served this chocolate tart for two of my Christmas parties this year. It is very decadent and sweet, but something you don't have to feel guilty about indulging in! This can be served as-is or with some fresh berries on top or homemade whipped cream. This recipe was adapted from Real Food Forager.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;"><strong>GF Chocolate Freezer Tart</strong></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<u><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ingredients:</span></u><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Crust:</span></strong><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 c. almond flour</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/4 c. cocoa powder</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 tsp sea salt</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 tsp baking soda</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 egg</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 Tbsp raw honey (preferably local)</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4 Tbsp butter, room temperature</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Coconut oil, for greasing</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Filling:</span></strong><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 ripe avocadoes</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 Tbsp raw honey (preferably local)</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/4 tsp stevia</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 large ripe banana</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 c. cocoa powder</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmVllPBX0F-VPZnYdFHL7A2Q9WVSfrck4TRTphPc_Xgo0pMh989xCBwgfUxNm4RzVpVG4d866M-4MZCnUt-n9zx5buOPPD8grPKpqA_YK-EusztvgkNihZxJkGB4v10FftFs-HY8aEiGh/s1600/photo+%252816%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmVllPBX0F-VPZnYdFHL7A2Q9WVSfrck4TRTphPc_Xgo0pMh989xCBwgfUxNm4RzVpVG4d866M-4MZCnUt-n9zx5buOPPD8grPKpqA_YK-EusztvgkNihZxJkGB4v10FftFs-HY8aEiGh/s320/photo+%252816%2529.JPG" width="320" /></span></a></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<u><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Directions:</span></u><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1. Preheat oven to 325 degrees.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2. Mix together dry ingredients for the crust in a food processor: almond flour, cocoa powder, sea salt, and baking soda. </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhgwIhWS1I7JONNsyLnmr72EeEpRRNkIfw4d0qi1WN6-cW4BfavMeeAarmimE9z25L8EivsUoaemp008FTEeR-ehdkOPtkQAfRRGwm5SKvjSa3XApwrKGlWl5lzM8kIbO29Iyg-osmxfQ/s1600/photo+%252817%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhgwIhWS1I7JONNsyLnmr72EeEpRRNkIfw4d0qi1WN6-cW4BfavMeeAarmimE9z25L8EivsUoaemp008FTEeR-ehdkOPtkQAfRRGwm5SKvjSa3XApwrKGlWl5lzM8kIbO29Iyg-osmxfQ/s320/photo+%252817%2529.JPG" width="240" /></span></a></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3. Add egg, vanilla, and honey to food processor and mix until well combined.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4. Cut butter into small chunks and add slowly into food processor. Mix until butter is well incorporated.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwC6yyW_fPB4Gv6EAcSRT6W1wW0LqbKZbruqK1chtI8slAactKlvtsvRAHURZyqU9ezaOHLpyDFmuiOO3L55S67_AKexdC2PS7fMqk8zEP8Y4BwadoyhzNNVhj82Lg623xkyVu7EjkvJc/s1600/photo+%252818%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwC6yyW_fPB4Gv6EAcSRT6W1wW0LqbKZbruqK1chtI8slAactKlvtsvRAHURZyqU9ezaOHLpyDFmuiOO3L55S67_AKexdC2PS7fMqk8zEP8Y4BwadoyhzNNVhj82Lg623xkyVu7EjkvJc/s320/photo+%252818%2529.JPG" width="320" /></span></a></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">5. Grease a tart or pie pan liberally with coconut oil. Cut a piece of parchment paper to fit in the bottom of the tart pan and grease on top of the parchment paper as well.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span> </div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">6. Press batter into the tart pan, spreading evenly and up the sides. When it is well spread, poke a fork every few inches all over the bottom and up the sides of the tart pan. Bake the crust for 12-16 minutes at 325 degrees, or until lightly browned.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">7. Allow crust to cool completely. If using a tart pan with a removable bottom, carefully remove the tart onto a serving plate. Place in the freezer for at least an hour.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">8. Prepare filling by mixing together avocadoes, honey, stevia, banana, and vanilla in a food processor. Add in cocoa and finishing mixing, until well combined.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">9. Spread filling evenly in the tart. Place back in the freezer for at least 4 hours to set well. Cut, serve, and enjoy!</span><br />
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Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-2233508621815382362013-12-25T09:26:00.005-08:002013-12-25T09:31:42.364-08:00Elderberry Syrup<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">During cold and flu season, we take this daily to protect ourselves from the cold and flu viruses going around. It is super easy to make and will keep in the refrigerator for quite some time. If you do get the flu, take a dose of elderberry syrup every three hours until symptoms subside. I have used it and it really works! We buy our elderberries from <a href="http://www.mountainroseherbs.com/" target="_blank">Mountain Rose Herbs</a> (they also have some tasty teas!). This recipe was adapted from the Wellness Mama and Elliott Homestead. Also, make sure to use some local honey, usually you can find some at the grocery stores or health food stores in town. This is important for the cold aspect of the cold and flu prevention. Merry Christmas and be well!</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial; font-size: large;"><strong>Elderberry Syrup</strong></span><br />
<span style="font-family: Arial;">(makes about 1 1/2 quarts)</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><u>Ingredients:</u></span><br />
<span style="font-family: Arial;">2 c. dehydrated elderberries (see above for where we buy ours from)</span><br />
<span style="font-family: Arial;">8 c. filtered water</span><br />
<span style="font-family: Arial;">2 tsp ground cinnamon</span><br />
<span style="font-family: Arial;">1 tsp whole cloves</span><br />
<span style="font-family: Arial;">2 Tbsp fresh ground ginger</span><br />
<span style="font-family: Arial;">1 c. raw local honey</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><u>Directions:</u></span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">1. Using a large saucepan, mix together water, cinnamon, cloves, ginger, and berries. Bring the mixture to a boil. Once it begins boiling, put a lid on the saucepan and drop the heat down to low so it is barely simmering. </span><br />
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<span style="font-family: Arial;">2. Simmer the mixture for 45 minutes, stirring occasionally.</span><br />
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<span style="font-family: Arial;">3. Allow to cool to room temperature. Using a fine strainer, strain out the liquid and squeeze any remaining juice out of the elderberries. Discard the elderberries.</span><br />
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<span style="font-family: Arial;">4. Then, stir in the honey and store in a mason jar in the refrigerator. I recommend adults taking about 1 Tbsp per day. Kids can also take it, a smaller dose of about 2 tsp per day.</span><br />
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<span style="font-family: Arial;">Stay well this holiday season!</span>Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-38354138044156310672013-12-25T08:44:00.001-08:002013-12-25T08:44:51.941-08:00Hamburger CasseroleThis recipe came from my mom, it is loaded with veggies and is a very comforting meal. This recipe is another easy casserole that takes about 10 minutes to assemble and then goes straight in the oven. It takes about 2 hours to cook, so keep that in mind. Hope you try it soon!<br />
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<span style="font-size: large;"><strong>Hamburger Casserole</strong></span></div>
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<u>Ingredients:</u></div>
<div>
1 - 11/2 lbs grass-fed beef</div>
<div>
2 lbs red or white potatoes</div>
<div>
1 can or 12 oz frozen peas</div>
<div>
1 large onion</div>
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3 large carrots</div>
<div>
3 stalks of celery </div>
<div>
2 cans or 1/2 box low sodium, organic tomato soup</div>
<div>
1/2 c. Water or pea juice (if using canned peas)</div>
<div>
Sea alt & Pepper, to taste </div>
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<br /></div>
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<u>Directions:</u></div>
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1. Brown the beef in a medium skillet over medium heat, breaking up into small pieces until browned throughout.</div>
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2. While beef cooks, chop up potatoes in 1-2" pieces, peel and chop carrots, chop celery, and chop onion. </div>
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3. Layer casserole in the following order:</div>
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<br /></div>
<div>
Potatoes</div>
<div>
Salt & pepper</div>
<div>
Onion</div>
<div>
Carrots</div>
<div>
Celery </div>
<div>
Salt & pepper</div>
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Peas</div>
<div>
Beef </div>
<div>
Salt & pepper</div>
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Mix together soup and water (or pea juice) and pour over top</div>
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More salt & pepper, if desired</div>
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4. Cook at 350 degrees for 1 hour with foil covering and then another hour without the foil.</div>
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5. Enjoy!<br />
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Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-13318719204227127792013-10-13T14:54:00.000-07:002013-10-13T14:54:14.576-07:00Lentil, Eggplant, and Kale Soup<span style="font-family: Trebuchet MS, sans-serif;">This is a great meatless meal that is very filling and full of protein and fiber. This recipe is adapted from <a href="http://nourishedkitchen.com/" target="_blank">Nourished Kitchen</a>. You will need to start soaking the lentils 8-12 hours before you want to make your soup, I usually do it in the morning so it is ready when I want to make dinner.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Lentil, Eggplant, and Kale Soup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<u><span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></u><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 c. lentils</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp apple cider vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2-3 medium-sized eggplants</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp extra virgin olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 can diced tomatoes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 yellow onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 stalks celery</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 bay leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp coriander</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp mustard seed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp cumin</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 c. chicken stock (homemade is best)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sea salt & pepper, to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch kale</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><u>Directions:</u></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Soak the lentils in the apple cider vinegar and enough filtered water to cover the lentils well in a glass bowl. Place some plastic wrap over the bowl and let it sit on the counter approximately 8-12 hours. Most of the water should be absorbed by the lentils and they will be nice and puffy.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2. When the lentils are ready, cut up the eggplant into 1-2" cubes. Toss the eggplant with olive oil and place in a single layer on a cookie sheet. Cook the eggplant in a 425 degree oven for about 40 minutes, tossing a couple times during cooking.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">3. While the eggplant cooks, chop up the onion and celery.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4. Melt the butter in a dutch oven or large pot on medium to medium-high heat. Add onion and celery to the pot and saute for about 10 minutes, or until the vegetables are soft.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">5. Add in the spices (cumin, coriander, mustard, and bay leaves), chicken stock, tomatoes, and soaked lentils. Bring the mixture to a boil, cover and simmer for about 20 minutes.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">6. Add in the roasted eggplant and allow the soup to simmer another couple minutes. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">7. Remove the 2 bay leaves from the soup (they normally float on top) and add in some salt and pepper, to taste. Chop up the kale into bite-sized pieces and add into the soup, allowing it to wilt a few minutes before serving.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">8. Enjoy!!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-40380279781091391762013-09-15T14:07:00.000-07:002013-09-15T14:07:10.219-07:00Organic Unsweetened Cinnamon & Clove Crockpot Applesauce<div>
<span style="font-family: Trebuchet MS, sans-serif;">I bought a bunch of organic apples from <a href="http://www.greenbeandelivery.com/" target="_blank">Green Bean Delivery</a> and, like last year, I wanted to make and freeze some applesauce to use throughout the year. However, my task this year was to make unsweetened applesauce. Apples are naturally sweet and there is no need to add all that sugar to what can be a nutritious side dish! I got the idea for the cinnamon and clove seasoning from <a href="http://theelliotthomestead.com/" target="_blank">The Elliott Homestead</a>.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I like to keep my applesauce a little chunky at the end, but if you prefer it smooth or have small children you want to make it for, you can throw the finished product trough the blender to purée it. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The apple sauce was plenty sweet naturally and so delicious! Hope you try it!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Note: I also tried this with 1/2 pears, 1/2 apples and it was delicious as well!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Organic Unsweetened Cinnamon & Clove Crockpot Applesauce</span><br />
<div>
<span style="font-family: Trebuchet MS, sans-serif;">(makes about 1 1/2 quarts)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<u><span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></u></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">12-15 large organic apples (more or less depending on the sizes you have)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 whole cinnamon stick</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp ground clove</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Juice from 1/2 a lemon (about 1 Tbsp)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<u><span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></u></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1. Wash, peel, and core all of your apples. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Cut the apples into bite-sized pieces (about 1-2" chunks), and add to the slow cooker. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnKzPwJqw3E88ZjeSLV2Se1OmsboB7Ttq0OxEGZNI5HJQ5sjD7rx0rpuctCm316SF9Q0o0AUDP9RiDhsLHtUAsoP4sO7tZ9QqM4KHhn0rzmAl9Y6uScvly_Te0v9Kb_k6Ok1jecWIwYjQ/s1600/photo+%252827%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnKzPwJqw3E88ZjeSLV2Se1OmsboB7Ttq0OxEGZNI5HJQ5sjD7rx0rpuctCm316SF9Q0o0AUDP9RiDhsLHtUAsoP4sO7tZ9QqM4KHhn0rzmAl9Y6uScvly_Te0v9Kb_k6Ok1jecWIwYjQ/s320/photo+%252827%2529.JPG" width="240" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Add in the lemon juice, ground clove, and cinnamon stick to the slow cooker and stir around to evenly coat the apples.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTLVx2JOveNsn9dkRem91dJglsQh_v_U7Hj0X7fp2iCx7UyrR6tyojDCsMngAGmzua1ypbn4HXermmp3fk5F4ftcPkLdZPCCfLJ83x1QbwQG8OjRuhzwIcnegYby3cP_gWHuhGzyOOoia/s1600/photo+%252828%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTLVx2JOveNsn9dkRem91dJglsQh_v_U7Hj0X7fp2iCx7UyrR6tyojDCsMngAGmzua1ypbn4HXermmp3fk5F4ftcPkLdZPCCfLJ83x1QbwQG8OjRuhzwIcnegYby3cP_gWHuhGzyOOoia/s320/photo+%252828%2529.JPG" width="240" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Turn the slow cooker on low and let simmer for 4-6 hours. Every 1/2 hour to hour, use a potato masher to smash up some of the apples and release more of their juices. It is done when it had reached the consistency and taste you like. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpUgL1P5WKG4UzapPK2NTaeMh0USqEnv0YC3vgotNee5zn6hPTT_42fAQZ7aF_r335E4x1DuGG0CXWn_6v-z3RofoWG6tVa8Uz6THK4PJD6KNKd78J9-FbzEWWez5vaaYoXGgcqMD8hAf/s1600/photo+%252829%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpUgL1P5WKG4UzapPK2NTaeMh0USqEnv0YC3vgotNee5zn6hPTT_42fAQZ7aF_r335E4x1DuGG0CXWn_6v-z3RofoWG6tVa8Uz6THK4PJD6KNKd78J9-FbzEWWez5vaaYoXGgcqMD8hAf/s320/photo+%252829%2529.JPG" width="240" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnj2h74rSukdPBNCGf8zOZDeVP3gdHw7SD_IEwc5NcbosmDTBAMePGRc_3DZHqNuLmrgzPhKUj2KNRhgDa81GP1QGIxrIYZ_Pm7zg3RxcKLZx9B2SrU_-kukzK7ryDnsokKxl4PymxQRXQ/s1600/photo+%252832%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnj2h74rSukdPBNCGf8zOZDeVP3gdHw7SD_IEwc5NcbosmDTBAMePGRc_3DZHqNuLmrgzPhKUj2KNRhgDa81GP1QGIxrIYZ_Pm7zg3RxcKLZx9B2SrU_-kukzK7ryDnsokKxl4PymxQRXQ/s320/photo+%252832%2529.JPG" width="240" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc34ENSBkasmnOaf0fUbJOf-LBwLbtuCzNWeQDbXQ0lhm0irU3VK0ULC7os8mjCTmeYofGb-Zbl4WtJRVJ2RxM-TSF5DJeSFmsJ8y4C7rc1_m4TvESw3ud-njj7PdG2mTfiBVO_VEMDTPO/s1600/photo+%252833%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc34ENSBkasmnOaf0fUbJOf-LBwLbtuCzNWeQDbXQ0lhm0irU3VK0ULC7os8mjCTmeYofGb-Zbl4WtJRVJ2RxM-TSF5DJeSFmsJ8y4C7rc1_m4TvESw3ud-njj7PdG2mTfiBVO_VEMDTPO/s320/photo+%252833%2529.JPG" width="240" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. It's that easy! Enjoy!!</span></div>
Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-9721635222756879772013-09-10T20:09:00.001-07:002013-09-10T20:09:44.242-07:00Sweet Potato Brownies<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I promise you will absolutely love these brownies! They are better than those white-sugar processed brownies and you won't feel guilty eating them! Try them! These are adapted from paleomg.com.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Sweet Potato Brownies</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMMhHrMhd8d9jJjJtHKI_-dNYR0g64n0zwmUaTqSj7MUcxTOJvjh5917Ky9Dm3e1LbIuaH1lkGv3TMrUbVWXRvhU2DIS0D2hMdieAikxR0iIc1_P9zbZgNZ0-obStWZgzTXINnEwqgpal/s400/blogger-image-432181147.jpg" width="400" /></span></div>
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<u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></u>
<u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients:</span></u></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 small sweet potato</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. Coconut oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 eggs</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/3 c. Raw honey</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp vanilla</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 Tbsp coconut flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp unsweetened cocoa (we like Dagoba)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp baking powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pinch of salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp cinnamon</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 c. Mini chocolate chips (we like Enjoy Life and they are dairy, nut, and soy free)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Directions:</span></u></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Wash the sweet potato and poke a few holes in it with a fork. Wrap it in a small piece of foil and cook it in a 425 degree oven for about 25 minutes, or until it feels soft or a fork easily pokes through it.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Allow the sweet potato to cool. Once it is cool enough to handle, remove the skin and place the potato in a large bowl.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Mash the sweet potato well with a fork.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCb-FhMcnV4-5wx8LV7QRpxGfVARLB7dIlITFC48YmUiT9d_aB0YnKlexAZX48nfmAX0SEW5BscyxVYzOJzPSKlX_ZgDf0BoHy73khp_KuakGWKWaFoI9kDk0QSa3CI2Mbbr5PZcImWYO/s400/blogger-image--1219656234.jpg" width="300" /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Melt the coconut oil on the stovetop or in the microwave.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Whisk together the 3 eggs in a small bowl and then add in the honey, coconut oil, and vanilla, whisking to combine.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi81tiVt74NLcN5RJlxf8yamtpdpOtktHMFPhD2q2Vk0QGpyc2vfs4Ca8b0846Exll5Oy0Zq-xxA4JOdBX7_774X9VwXY1X3AOWySYqEWthwEsF-ia9aZ-DfNa8Qk3F6IA_b4h0VaxrMU8z/s400/blogger-image-133090275.jpg" width="300" /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Add the egg mixture to the sweet potato and whisk until smooth, without lumps.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1TK8BX7oFuqkJK8gNkCOInJUDLk_SKDNx5MfTpAHmiOm9HaXNsr1JyA6oJck4R5i2zslKuxTojFTtwcOPn6m2jXxwHxe2rQSe5Ex90O3ZIDk_nIRS_dXVBL5FCQ2XH6vVgTIWe7EtQ5eG/s400/blogger-image-1836639917.jpg" width="300" /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Add in the remaining ingredients (except the chocolate chips) one at a time, using the whisk to incorporate each while keeping the batter smooth.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Fold in the chocolate chips.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0XIh7TdPQAt-3rG9ornh2qg8SRonLjbadEzt4fzoDmLL59zKJNKeLLoll7jJr_q0TC9yAEXhs9xPGyODF9yZaSgeqCDYCtc1MNcgCfmsX_H_ZOBxep4zlU3irWg9AFanREG2VAzdN22w/s400/blogger-image--1498565722.jpg" width="300" /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">9. Using some coconut oil on a paper towel, grease a small square baker (8x8 works well) and add the batter to the baker.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFFqk53ynix3MEF3M3NUmVD6tBiFR3_HonBZo7pZx8QkJ0vbh1TIKUEBZ0ycK3R-e89HHC-qzjHHC_L7hzqvdqq1wIaS21zETVcDB4oA3UIKS4C0LsQs45vr7umJaU3aemN4qRoYGo6EMp/s400/blogger-image-1317544502.jpg" width="300" /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">10. Bake in a 350 degree oven for about 35 minutes, or until a toothpick comes out clean. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">11. Allow the brownies to cool so they can setup well. Enjoy!!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPKLY8Jgm0Mp-oHlc8uMdEyBBTLcTPknmO0I8jT7_Ar9e_B8PydtMtEPw2X_UWx2qbs14sdN0TqcHhsoqvA89IjdEgSNZGcKrISnhWyUeLq_hnYfBHAgYtQNl37zniW08M_eT462zhzjs/s400/blogger-image-990167555.jpg" width="300" /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5o5TqV9UrXkRY22V3tZXKEtp33snbCx0tVuQABf_Tl3SNWHVXbQGrU41Tg1-D_pDx6Bkci-GTH1F3HQF3SWwZVouCNYBRAEKqvhD4XuSA3KRvnVsW4f1OAmTvSW8S4EhY08jU6ue6OKVx/s640/blogger-image-1852066989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5o5TqV9UrXkRY22V3tZXKEtp33snbCx0tVuQABf_Tl3SNWHVXbQGrU41Tg1-D_pDx6Bkci-GTH1F3HQF3SWwZVouCNYBRAEKqvhD4XuSA3KRvnVsW4f1OAmTvSW8S4EhY08jU6ue6OKVx/s400/blogger-image-1852066989.jpg" width="400" /></span></a></div>
Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-30305109146282154262013-09-09T20:36:00.000-07:002013-09-09T20:36:42.376-07:00Copycat Kind Bars (GF and Paleo)<span style="font-family: Trebuchet MS, sans-serif;">These bars are similar to the Kind protein bars you can buy at the store. Personally, I get tired of paying so much for my protein bars and when I make my own at home I know exactly what is going into them. I also notice a big difference between the nuts since I soak and dehydrate ours for better digestability. These are very tasty and I love the fresh orange taste from the orange zest. This recipe is adapted from primalbitesblog.com.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The best part is, these are Paleo and grain-free. Hope you try them out!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Copycat Kind Bars</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(Makes about 12)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWp90FF1M7yAuVozbzHL1n8ZfDDN4z5iJnM0_kT2uzJqozknKUNe_RzscYxuFsGXDoRVsK7zJ1B2ITRXsnpP-ZQWDToh9iPZG2qpZyA4lxhtDHMunRP287xWFRhMrqqI_RurzLhAKx24Y/s640/blogger-image-1732729659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWp90FF1M7yAuVozbzHL1n8ZfDDN4z5iJnM0_kT2uzJqozknKUNe_RzscYxuFsGXDoRVsK7zJ1B2ITRXsnpP-ZQWDToh9iPZG2qpZyA4lxhtDHMunRP287xWFRhMrqqI_RurzLhAKx24Y/s400/blogger-image-1732729659.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Ingredients:</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 c. Raw pecans (soaked and dehydrated is best)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 c. Raw almonds (soaked and dehydrated is best)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2/3 c. Raw pumpkin seeds (soaked and dehydrated is best)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2/3 c. Raw sunflower seeds (soaked and dehydrated is best)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp Sesame seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/3 c. Raisins</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp Chia seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 Tbsp Orange zest (from about one orange)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 c. Shredded unsweetened coconut</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp Coconut oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 c. Raw honey</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Directions:</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Preheat oven to 350 degrees. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Roughly chop the pecans and almonds in a food processor or by hand.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Zest one orange. Mix together the orange zest, nuts, coconut, seeds, and raisins in a big bowl.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Melt the coconut oil on the stove or in the microwave in a small bowl. Then add the honey and mix well.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Add the coconut oil mixture to the nut/seed mixture and stir well until everything is coated.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Line a cookie sheet with sides or shallow dish with parchment paper (if you have a smaller dish like 12x12 or something similar, the bars will stay together better because you can squish them in the dish really well). Add the mixture to the dish and smooth out really well.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Cook bars in a 350 degree oven for about 15 minutes, or until lightly browned.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. Allow to cool and then transfer to the refrigerator for at least an hour to harden. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">9. Cut into desired sizes and you can wrap them each separately to grab on the go. (I put a small piece of parchment paper on the bottom and then wrapped them in plastic wrap). You can store in the refrigerator to keep them together better or in the pantry. Enjoy!!</span></div>
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Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-34709329479032329922013-09-03T18:41:00.001-07:002013-09-03T18:41:26.126-07:00Everything Cookies<span style="font-family: Trebuchet MS, sans-serif;">These cookies are adapted from a recipe on <a href="http://theelliotthomestead.com/" target="_blank">TheElliottHomestead</a>. There are tons of healthy ingredients in these cookies and they are quick to make. You can edit the extras in these cookies to conform to your unique tastes! Try them soon :)!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Everything Cookies</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzrhAVtl7gpqOn6Cl8DXYeBH-Klyaq498FD60yAgg9K0TzBmZqnYSihaJflZd8egQN5MICgp4MJQ9cTI1SHix_73eX1eKEdXVWCUv_94xq1UMh_pMW84XogWy_6ZxRrS_QcA3dWXD1ZeY/s1600/photo+(19).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzrhAVtl7gpqOn6Cl8DXYeBH-Klyaq498FD60yAgg9K0TzBmZqnYSihaJflZd8egQN5MICgp4MJQ9cTI1SHix_73eX1eKEdXVWCUv_94xq1UMh_pMW84XogWy_6ZxRrS_QcA3dWXD1ZeY/s320/photo+(19).JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<u><span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></u><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 c. almonds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 c. unsweetened coconut flakes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp cinnamon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pinch of sea salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 c. ground flaxseed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 c. maple syrup or honey</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp coconut oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Optional extras: add at least 1 c. of extras, depending on your tastes. These can be chopped nuts, chia seeds, dried fruit, cacoa nibs, or mini chocolate chips. (I like to use chia seeds, raisins, chopped dates, and Enjoy Life chocolate chips).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><u>Directions:</u></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. In a food processor, grind up almonds into fine pieces. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0ojObuWKzEeGQJ3j4W0xQwB1S6cemSgcaR8A5l1MX43SC4hOz6vtrMdSxVqwnSZH38SZmASL3K5dgXLsDLm_8fRDfMwU-OhSd7iN9uiJpFL5JLgAMhAtR-bzia_y8jWalU3cdiaO1stT/s1600/photo+(26).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0ojObuWKzEeGQJ3j4W0xQwB1S6cemSgcaR8A5l1MX43SC4hOz6vtrMdSxVqwnSZH38SZmASL3K5dgXLsDLm_8fRDfMwU-OhSd7iN9uiJpFL5JLgAMhAtR-bzia_y8jWalU3cdiaO1stT/s320/photo+(26).JPG" width="240" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Mix together dry ingredients in a large bowl: ground almonds, coconut flakes, ground flaxseed, cinnamon, and sea salt.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNJxisyOeY1i0QTkNubMWupluafElFOSO2jGmY8fSbdR1cAUiVFYOpBEUVyVdiXyU_GGyhBt1ky7FmGXZgOyhCRV-yw0ZEk9jO6Jr-1vyyps0CNDvq4d2BoiBj5rGO2hp5OlW7vmKFp7s/s1600/photo+(25).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNJxisyOeY1i0QTkNubMWupluafElFOSO2jGmY8fSbdR1cAUiVFYOpBEUVyVdiXyU_GGyhBt1ky7FmGXZgOyhCRV-yw0ZEk9jO6Jr-1vyyps0CNDvq4d2BoiBj5rGO2hp5OlW7vmKFp7s/s320/photo+(25).JPG" width="240" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Melt the coconut oil in the microwave or in a small saucepan on the stovetop. Whisk together the melted coconut oil, maple syrup, vanilla, and egg in a small bowl.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4. Fold the wet ingredients into the dry ingredients. Then, add in the 1 c. of your optional extras and mix together.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXqEsr_MmL-RD7NBvhOsqfhk11hjEGYKRcbM1Epz1RzmvIz64t5ZG0FT9jhHaQ-vH75fTYj1LzxsE16KnIi_wGqlX4U4xa1UU22P416wHDfeVm31X1W8OEi9nwyR4ce3-Z06fdHc2QIGk/s1600/photo+(20).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXqEsr_MmL-RD7NBvhOsqfhk11hjEGYKRcbM1Epz1RzmvIz64t5ZG0FT9jhHaQ-vH75fTYj1LzxsE16KnIi_wGqlX4U4xa1UU22P416wHDfeVm31X1W8OEi9nwyR4ce3-Z06fdHc2QIGk/s320/photo+(20).JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3sav_p14DvwftsDCLF0g7c-0e0W_VIVRFPV_42qcIByzuPYVfspKLuL0cldlljmyaRSD1o0CRyLsRwTKo4ZVeYyGOilfZOWpvJ-QULwho3pzS6FqyG7ZIabWDWCEpmCLVrK0h9b9hIrdm/s1600/photo+(22).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3sav_p14DvwftsDCLF0g7c-0e0W_VIVRFPV_42qcIByzuPYVfspKLuL0cldlljmyaRSD1o0CRyLsRwTKo4ZVeYyGOilfZOWpvJ-QULwho3pzS6FqyG7ZIabWDWCEpmCLVrK0h9b9hIrdm/s320/photo+(22).JPG" width="240" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Line a cookie sheet with parchment paper and place cookies in small mounds on the parchment paper. Bake the cookies for about 12-14 minutes at 350 degrees until they are lightly browned. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">6. Enjoy!! :)</span>Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-49255037531802413872013-09-02T09:25:00.002-07:002013-09-02T09:25:13.835-07:00Amazing Grain-Free Granola<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This recipe is adapted from <a href="http://urbanposer.blogspot.com/" target="_blank">The Urban Poser</a> and was shared with me by my sister-in-law Brittany. I absolutely love this granola and it is great with milk, yogurt, or how I usually eat it, just by itself. It has tons of nourishing nuts and seeds in it. I hope you try it!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Note: with each of the nuts and seeds I explain that I soak and dehydrate them first. This isn't necessary but does help with digestibility, so I always do this with my nuts after I buy them at the store and keep them on-hand already soaked and dehydrated. Visit my post <a href="http://ameskitchen.blogspot.com/2013/03/soaking-dehyrdating-nuts.html" target="_blank">here</a> to see the method I use.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Amazing Grain-Free Granola</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">(makes about 2 quarts)</span><br />
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<u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients:</span></u><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 c. raw walnuts (I soak and dehydrate mine first)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 c. raw cashews (I soak and dehydrate mine first)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 c. raw pecans (I soak and dehydrate mine first)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 c. sunflower seeds (I soak and dehydrate mine first)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. raisins</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp cinnamon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp nutmeg</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 medium-sized bananas</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. raw honey</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. coconut oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp water</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tbsp pure vanilla extract</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Optional: 1/2 c. Banana chips & 1/4 c. mini chocolate Enjoy Life chocolate chips</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Directions:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Add 1/2 c. walnuts, 3/4 c. cashews, 1/2 c. pecans, and 1/4 c. sunflower seeds to a food processor. Pulse a few times to chop, but don't make them too small (I like the consistency a little bit larger than shown in the picture below).</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Take another 1/2 c. walnuts, 3/4 c. cashews, 1/2 c. pecans, and 1/4 c. sunflower seeds and lay out on a cutting board and coarsely chop them. Combine the two nut mixtures together in a large bowl.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Add in the raisins, cinnamon, and nutmeg to the bowl and toss to combine.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. In the food processor, add in the bananas, honey, coconut oil, water, and vanilla extract and mix until smooth.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Fold the banana mixture into the nut mixture until everything is well coated.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Spread out on a cookie sheet in a thin layer and cook in a 225 degree oven for about an hour. Note: the mixture will continue to crisp up a little bit as it cools.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. After everything has cooled down, mix in the banana chips, 1/2 c. raw walnuts, and 1/4 c. mini chocolate chips, if desired. We like to keep ours in two quart-sized mason jars and store them in the refrigerator.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Enjoy!!</span>Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-78798003581352324302013-08-24T21:19:00.002-07:002013-08-24T21:19:34.134-07:00Chicken Stock<span style="font-family: Verdana, sans-serif;">Homemade chicken stock is easy to make and provides many benefits to the gut and intestines to aid in digestion. It is also said to provide many other benefits including reducing allergies and healing nerves. And you can't beat the difference in taste from the store varieties. You will never need to buy cartons of chicken stock again!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">Homemade Chicken Stock</span><br />
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<u><span style="font-family: Verdana, sans-serif;">Ingredients:</span></u><br />
<span style="font-family: Verdana, sans-serif;">Chicken bones from 1 free-range chicken (optional: add in some chicken feet and/or chicken gizzards)</span><br />
<span style="font-family: Verdana, sans-serif;">1 large onion, roughly chopped</span><br />
<span style="font-family: Verdana, sans-serif;">2 large carrots, roughly chopped</span><br />
<span style="font-family: Verdana, sans-serif;">3 large celery stalks, roughly chopped</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp apple cider vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">4 quarts (or 16 cups) of filtered or spring water</span><br />
<span style="font-family: Verdana, sans-serif;">1 bunch of fresh parsley</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<u><span style="font-family: Verdana, sans-serif;">Directions:</span></u><br />
<span style="font-family: Verdana, sans-serif;">1. After I roast a whole chicken and remove the meat, I use the bones to make chicken stock. Roughly chop up the vegetables and add them to a large slow cooker.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Add in the chicken bones, apple cider vinegar, and as much of the water as will fit in the slow cooker. </span><br />
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<span style="font-family: Verdana, sans-serif;">3. Heat the stock on low heat in the slow cooker for at least 12 hours, or as much as 24 hours. I like to cook it for the full 24 hours to get as much taste and deep chicken stock color as I can. </span><br />
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<span style="font-family: Verdana, sans-serif;">4. About 30 minutes before the stock is done, add in the bunch of parsley.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. When the stock is finished, strain it well. Pour the reserved stock into mason jars and put the lids on tightly. Keep the stock in the refrigerator. If you want, you can also put the stock in jars that can be frozen and freeze them. This recipe usually makes about 3 quarts. The chicken bones can be re-used over and over to make more chicken stock until the bones start to disintegrate.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxk9hepDQJ3APrqHU5KWsMmIaPU6kbTJSUlwH5uIUsKO7DpD5JWi_rvcN9mDGK1D-UnFQNk3weREREpfufpdbPj2XVgkg3p6IKg2q-g5R6JIpdtKOK-tmr2h-e4NRDTiOzvZ9wwoBDN-t/s1600/photo+457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxk9hepDQJ3APrqHU5KWsMmIaPU6kbTJSUlwH5uIUsKO7DpD5JWi_rvcN9mDGK1D-UnFQNk3weREREpfufpdbPj2XVgkg3p6IKg2q-g5R6JIpdtKOK-tmr2h-e4NRDTiOzvZ9wwoBDN-t/s320/photo+457.JPG" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0tag:blogger.com,1999:blog-5418817473379704681.post-47711229591958739602013-08-24T12:36:00.000-07:002013-08-24T12:36:12.689-07:00Pickled Cucumbers<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">After having some recent stomach issues, I finally started making some fermented foods. Fermented foods provide gut-friendly bacteria and take the place of any kind of probiotic. If you aren't eating any fermented foods, I would recommend starting or making sure you are keeping your gut safe with probiotics, healthy yogurts, etc. Fermented foods sounds a little scary and complicated, but it is actually very very easy! Below are a few variations for making some pickled cucumbers (aka pickles). Using this type of preservation method, your fermented cucumbers will keep about 1-2 months. They are great as a side dish for most meals or for a quick snack. I will show below two different variations (one adapted from <a href="http://theelliotthomestead.com/" target="_blank">The Elliott Homestead</a> and the other adapted from the Nourishing Traditions cookbook.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tip: There are two methods I have heard of for keeping your pickled cucumbers nice and crispy. The first is to make sure you use them within 24 hours of picking them. The other is to put a grape leaf or two in your jar, which is supposed to help keep them crispy as well.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Pickled Cucumbers</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">(makes about 1 qt)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPizmXKSUjMtbR0NidT4rragsbqIRfHFL3qXoEsulF2IMIaq89D0_0NFbPVu22g636tiXy7Y1Z8wCVFBjAvxQz1tvLi24NgoSUPQNWQuH6X86kd2Yc9iyUp3RoNKIuW3RoSEQWgnJXNCc4/s1600/photo+%252813%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPizmXKSUjMtbR0NidT4rragsbqIRfHFL3qXoEsulF2IMIaq89D0_0NFbPVu22g636tiXy7Y1Z8wCVFBjAvxQz1tvLi24NgoSUPQNWQuH6X86kd2Yc9iyUp3RoNKIuW3RoSEQWgnJXNCc4/s320/photo+%252813%2529.JPG" width="240" /></a></div>
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<u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients:</span></u><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4-5 pickling cucumbers or small cucumbers</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Filtered or spring water</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-2 Tbsp fresh dill (depends on your taste, I usually use about 1 Tbsp)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-2 Tbsp sea salt (use 1 Tbsp if using whey, 2 Tbsp if not using whey)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 Tbsp whey (optional)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Optional: either use 1 Tbsp mustard seeds or use 1 clove of garlic peeled and smashed, 5 peppercorns, and a pinch of red pepper flakes (You could also play around with some other seasonings to your desired taste)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Optional: use a grape leaf or two in the jars to keep them crispy, if available</span><br />
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<u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Directions:</span></u><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Wash out your jar(s) - this recipe will make about 1 quart of pickles. Also wash your cucumbers and slice to your liking. I choose to cut them in half or quarters and then make small slices.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Put sliced cucumbers in the jar, pushing them down so they are tightly packed in there.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. In a small bowl, stir together about 1 c. water, salt, dill, and optional seasonings (either the mustard seeds <i>or</i> 1 clove of garlic peeled and smashed with a pinch of red pepper flakes and 5 peppercorns). If using whey or grape leaves, mix this in too. Pour the mixture into the jar(s). Add a little more water, if needed, so everything is covered with water but does not exceed 1 inch from the top of the jar.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Cover the jar(s) tightly and place on the counter to sit at room temperature for about 2-3 days. After the 2-3 days are up, unscrew the caps to let a little bit of air out of the jar, and then put the lids back on tightly. Place in the refrigerator until ready to use; should keep about 1-2 months.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Enjoy!! :)</span>Anonymoushttp://www.blogger.com/profile/15559754217163702183noreply@blogger.com0