{A Simply Sweet Morning}

Breakfast. This meal can be a relaxing pleasant treat for waking up or a stressful frustration that must be faced time and time again. I find myself bouncing back and forth between these two. Some mornings it's easy peasy to create a satisfying and enjoyable meal, but often I find myself out of ideas and weary of the few options I see in the fridge. Needless to say, my creative juices are rarely flowing in those early hours.

To keep from focusing on the downer mornings, I decided to celebrate the lovely and peaceful morning I enjoyed today. My favorite breakfast meal of the year to date graced the table. Paired with a few slices of yummy savory turkey bacon and a cozy immunity-boosting tea, it was perfect.  

I also wanted to share one of my key morning and night gut gifts to myself. Yes, I called it a gut gift. My little intestines can always use more good bacteria to break down the food I eat during the day and digest through the night. I found this lovely dairy-free, gluten-free and vegan kefir a year or so ago and love it.  My body responds well to it and I've seen improvement in my digestion since taking it. Three flavors are available, but my favorite is the berry. Sold in most health food stores. It's called Inner-Eco. Did I mention I love it?

{Jessi's Favorite Breakfast}

1/2 cup SoDelicious' Plain Coconut Yogurt or their Plain Coconut Greek Yogurt

1/4 cup Cranberry Pecan Granola

Handful of fresh organic Blueberries

I hope your breakfasts are on the peaceful side this week. Wishing you good health and sweet mornings! Cheers!

{Hello Little Egg}

Since the Fall of 2008, I haven't eaten an Egg or Egg White a la carte.  As my gut has been slowly healing, I've considered reintroducing Eggs slowly back into my diet.  I'll eat them on occasion when they're mixed into breads, but never all by themselves.  Well, this morning I decided to finally do it!  I started with one Egg White, hoping to not overwhelm my system.  I figured if an unfavorable reaction occurred at least it'd be smaller than a two Egg reaction!

Cracking open the Egg almost felt wrong.  I kept cleaning all the utensils after they touched the Egg, laughing at myself as I would suddenly remember the Egg was going in me anyways! I'm so use to making Eggs for my husband and cleaning everything after so I can safely use it.  As I cooked the Egg I kept staring at it, watching it slowly form, absorbing the fact that this little guy was going in me.  Still felt odd, but I was curious.

I toasted some of my favorite gluten-free Garlic Bread from Johanna's Bakery, warmed up some organic Black Beans and sliced some Avocado to pair with the little Egg White. I hoped it wouldn't be too bad.

I took my first bite.  Chewing slowly, I finally swallowed and waited.  A bit of itchiness started, but it stayed slight. My throat tightened, but again it was slight.  Hmmmm okay, second bite, nothing worse happened.  Alright! A few minutes later I was staring at my empty bowl with a satisfied grin.  Woot! I did it! It's now been an hour and I'm still breathing and living just fine.

Conclusion: I like Eggs.  I want to eat more of them.  I don't think I could eat one everyday, but perhaps once or twice a week will be okay for my body.  Hurray! Thanks for sharing my little Egg victory with me!

{Everything-Free} Breakfast & Why?

Removing foods from your normal routine isn't easy.  In the last month I have had several people share with me their decision to try a new diet removing gluten, dairy, soy and many other smaller ingredients.  Our food culture here in the United States is not very welcoming to such a diet (though I must say it has greatly improved over the last 5 years). Yet, the health of my generation and those following has demonstrated a need for change.  People are experiencing dramatic health issues as early as their teens and twenties.  From my own personal journey, I have come to believe these issues are connected to our food.  Now, I do not pretend to be a professional physician or even a formally educated advisor.  All that I share is simply what I have learned over the years from professionals and my own battle for full health.  Feel free to read with a grain of salt and please do your own research as well! I could talk for hours about the alterations that have been made to food over the last several decades or the toxins that we put into our bodies on a daily basis, but I will refrain from all that today.  Instead, I encourage you to research the processes your food goes through before it reaches you.  You might be very surprised.

Since our bodies have gone through so much by the time we are in our twenties it makes sense that normal bodily functions begin to fail or malfunction.  A major part of our bodies that take the hit is our internal organs, specifically our stomach, intestines, colon, liver and gallbladder. These are the areas food is broken down, filtered and gathered for nutrients.  If so much of what we eat is harmful it doesn't take long for each of these parts to wear down and stop performing as your body needs.  Your body's balance is thrown off.  It becomes hard for your brain to function well without nutrients and so the messages to your body are not as they should be, causing issues like low blood sugar, lack of enzyme production, low or high acidity in the stomach, etc.  Eventually food allergies or intolerances begin to form.  Your organs begin to only be able to take certain foods as the years pass because they don't have the proper amount of enzymes, etc. to break down, filter and gather nutrients from all foods.  The longer you go without fixing the root issues of rebuilding your organs and eating clean, safe food the less you will be able to eat and the more upset and off balance your body will become.  The end result: autoimmune diseases. Take a gander at this link to see what many of us are headed toward.  As WomensHeath.gov states, "overall, autoimmune diseases are common, affecting more than 23.5 million Americans.  They are the leading cause of death and disability." Don't let yourself become a part of this statistic. 

I hope this sounds a bit scary to you, sometimes it takes a little kick in the rear to make or continue on with difficult changes. As I said in the beginning it's not an easy thing to reassess your health and restart your diet.  Generally, it's not accepted in our culture, but the effects of our daily food choices are so very real.  It's worth it.  Slow down and look at the food you eat.  Where does it come from? What's in it? How has it been cooked and stored? Start noticing your body's ups and downs and responses to food and stress.  Take small steps to support your organs.  Care about how you live and what you eat.  

As I said earlier, people have been approaching me asking for help with food options that are allergy or intolerant friendly.  I find that  breakfast seems to be the most difficult meal to keep interesting.  So as a little inspiration, I'm sharing a nutritious and easy {Everything- Free} option.  It's so yummy I had it this morning! 

{Coconut Yogurt with Fruit & Energy}

1- 1 1/2 cups Plain So Delicious Coconut Yogurt

1 tbsp Macca Powder

1 tbsp Raw Hulled Hemp Hearts (I get an 8oz bag from Costco)

Fresh or Frozen Fruit  (I love berries!)

I prefer the plain Yogurt because it's low in sugar and I can always sweeten it with Stevia or local Honey.  The Macca Powder and Hemp Hearts provide lots of natural energy, are filling and full of nutrients.  Click on the links to learn about the benefits of each and see the brands I favor! 

{Shared}

Gluten-Free Wednesdays

{Hearty GF Breakfast}

There are days when I am so bored with my breakfast.  Believe me, there are many options for delicious GF and Vegan breakfasts. Yet, somehow I can still get in a rut.  Are you with me or am I the only one running out of ideas at the break of dawn? Probably not, so today I am going to share some of my little breakfast ideas with you.  As I push myself to think outside the box and get creative in the days to come perhaps we can avoid that rut all together!

I have always preferred to start my day with a hearty meal, so cereal just doesn't cut it.  A simple, quick, nutritious and filling breakfast can provide the foundation for a marvelous day, full of energy and mental sharpness.  Consequently, it's worth it to dive in and get creative with your first meal of the day.   If you're new to GF or just wondering what all these options are let me share a few ideas with you:

1. GF Oatmeal - top with nuts, dried fruit or fresh fruit; sweeten with vanilla or regular stevia, agave, honey or pure maple syrup. Mix and match!

2. Coconut Yogurt or Kefir with GF Granola - I prefer plain with stevia and cinnamon granola. Add your favorite granola and/or toppings (see oatmeal).

3. GF Crepe with Vegan Daiya Cheddar Cheese and Caramelized Onion Filling - Yes, it's AMAZING. See BabyCakes new cookbook.

4. GF English Muffin topped with Vegan Daiya Cheese, Tomato and Avocado Slices.

5. GF Bread toasted and spread with Raw Almond Butter.  Topped with a dust of Cinnamon or Sea Salt and a drizzle of Honey.

6. Smoothies!

7. GF Muffins paired with a spoonful of Raw Almond Butter!

 *If these aren't enough check out my recipes under "breakfast".

Finally a very savory and protein filled breakfast -

{Fresh Beans with Wild Smoked Alaskan Salmon, slices of Ripe Avocado and Himalayan Sea Salt}

1 Cup Fresh Cooked Beans (warm or cool)
2-6 oz of Wild Smoked Alaskan Salmon
Fresh Lemon Slice
1/4 Organic Hass Avocado
Dash of Pink Himalayan Sea Salt
Any other Spices you might enjoy!

*For variety, reduce Beans to 1/2 Cup and use a slice of toasted GF and Vegan Bread for your base!

A very different breakfast than you are accustomed to I am sure, but wait till you try it! I use my fresh seasoned homemade Beans as the base.  I tear small pieces of the tasty Salmon and place them on top of the Beans.  A squeeze of fresh Lemon Juice over the Salmon is always a nice addition.   I am obsessed with Avocado, so I can be a bit picky about quality and texture.  Make sure you get a ripe organic Avocado for best flavor. Slice it and fan across the Salmon. Finally sprinkle with Sea Salt and other Spices.  Enjoy!

{Sharing}

Pennywise Platter Thursday

{Pumpkin Oat Breakfast Squares}

It's December! Can you believe how quickly it has come? I love this season.  It's full of everything cozy.  Recently I've had the urge to bake with pumpkin...courtesy of a wonderful Thanksgiving. The treat I'm sharing with you was a complete experiment and turned out quite tasty.  It just might satisfy your pumpkin lovin' too!

{Pumpkin Oat Breakfast Bars}

1 cup Pureed Pumpkin

2 Small Zucchinis (whirled in a food processor)

1/4 cup Agave + 1/4 cup Pure Maple Syrup

1/4 cup Unsweetened Applesauce

1 tsp. Vanilla Extract

1 tbsp Grapeseed Oil

1 cup GF Oats (Trader Joes)

1 cup Almond Meal/Flour (Trader Joes)

1 1/2 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Sea Salt

Process all the wet ingredients in a food processor or with a hand blender and place in large bowl.  In a separate bowl whisk the dry ingredients together.  Slowly add the dry to the wet until well blended.  Pour into a muffin tin or baking pan; it's a versatile batter.  Bake at 350 degrees for 35-40 minutes, depending on your oven and the baking pans you choose. Stay close and keep an eye on it.  Once it's a golden brown pull it out and let it cool.  Eat with a smear of butter or raw honey or even just as is! It reheats well, so feel free to store leftovers (if you have any...) in the refrigerator.  Tasty, tasty!

Enjoy!

{October Love with an Every Day Post}

Happy Fall to you all! 

It's here and I can't believe it.  Three days until we marry! The time has flown.  Didn't we just get engaged? It seems like yesterday!

Well here in the sweet town of Carlsbad we are going full speed ahead.  The biggest event of my life is quite a bit of work! I must admit I'm just eager for the party to start.  For a quick update, I baked and frosted my wedding cake today! We chose a simple set up, a rich vanilla cake with blackberry preserve as the filling between the layers and finished it with a creamy, toasted coconut frosting.  It's a tiny, darling little cake with two 6" layers.  My Love is so sweet.  I popped in his room and asked him to come see it.  His reaction was just wonderful.  He loves it and shared how excited he was that we get to have a cake we made oursleves. Isn't that just what every baker bride wants to hear from her fiance? I'd say we're a good match. 

In five days we will be flying off to Kauai for our two week honeymoon! We couldn't be more excited.  I did some research and created a little list of places I want to stop by while there.  Kauai has a few GF and V restaurants, coffee shops and local eateries that sound intriguing and tasty.  My Love has already stated that we will be visiting farmers markets, which of course made me quite excited.  That sounds just perfect! Again, it's as if he knows me.....

I am still going to pack some essentials, just in case the local markets aren't as supplied as the ones here.  The first essential that came to mind was my instant GF oatmeal by Glutenfreeda.  It is perfect for traveling and is my go to for a filling and healthy breakfast.  I also love that it has a little flax in it...just in case traveling is causing a little back up.  Yes, I did just mention that.  Unfortunately it's not sold every where yet.  I have to pick it up at a smaller local GF bakery in Encinitas called Healthy Creations.  I encourage you to try it if it is sold in your local health food store and take it as a morning treat on your travels too!

Wish me luck this wedding week! I will give you a little summary of our Kauai adventures when I return. Enjoy your last week of September!

{GF & Vegan Blueberry Oat Bread}

As an update, I am allowed to follow my regular diet now and how sweet it is to be eating more "normal" again.  I will do my best to never complain about my delicious diet ever again! Since then I have had such fun creating recipes, whenever wedding planning and work permit.  I created this moist loaf a bit ago and forgot to share it with you, so here it is! Try the rescipe or use it as a guide and  experiement.  Let me know how yours turns out! Any other baking risk takers out there? It's a favorite past time of mine to take a few recipes I find and combine their ideas or even to just gather some favorite ingredients from my pantry, pile them onto my little kitchen table and start playing.  I'm not a rule follower, nor an "in the lines" type of artist... 

Here's the steps for my yummy treat.  I loved using Almond and Coconut Flour in this; they are both full of protein and fiber and produce a yummy moistness to the treat.

P.S.  I always get my Almond Meal/Flour from Trader Joes.It's less than half the cost anywhere else!

 

 

{GF & Vegan Blueberry Oat Bread}

1/2 C Almond Meal/Flour

1/2 C Brown Rice Flour

1/4 C Coconut Flour

1 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Sea Salt

1/4 C Grapeseed Oil

1/3 C Agave Syrup

1/3 C Unsweetend Vanilla Almond Milk

1/2 C Water or Almond Milk

1 tsp Vanilla

1/4 tsp Xanthum Gum

1 C GF Oats

1 tbsp Chia Seeds

Fresh or Frozen Organic Blueberries

Mix your dry and wet separately, then slowly pour the wet into the dry until well blended.  After this, gently mix in the Xanthum Gum.  Be careful not to overmix.  Xanthum Gum helps the batter rise, waht gluten usually does in baked goods.  The only downfall is that it can make your batter gummy, so avoid over stirring it.  Next fold in the Oats and Chia, then pour prepared batter into a greased loaf pan.  If you are using fresh blueberries you can fold them in with the Oats and Chia.  If you are using frozen berries, wait and carefully place them (with the help of a spoon) into the prepared batter in the loaf pan.  Otherwise the frozen berries will dye the loaf blue!  Bake at 350 degrees for 40-45 minutes or until a butter knife comes out clean from the center.  This tends to vary from oven to oven, I have found.   Let it cool and then slice and serve with a delicious buttery spread.
 Enjoy!

{For Other Yummy Treats}

Gluten Free Wednesdays

Slightly Indulgent Tuesdays

{Berry & Coconut Smoothie Bowl}

I am almost 2 weeks into this adventure! It's difficult and I have to admit I don't feel great.  I'm quite exhausted, bloated and.....kinda crabby most of the time.  My kind Love has been so patient putting up with my feisty and pouty disposition.  I must admit I let out exasperated cries for pizza and cheese and coconut ice cream quite often.  I think the biggest lesson I am learning is discipline.  Instant gratification for my sweet tooth is not an option right now.  

I did make a tasty and simple little treat for myself yesterday morning.  I have a decent amount of victoriously delicious meal that even friends and my Love have enjoyed.  I though I might share this little one with you.

{Saturday Morning Breakfast Bowl}

½ Frozen Organic Banana

Frozen Organic Blueberries

Fresh Organic Strawberries

Fresh Thais Coconut Meat

Plain So Delicious Coconut Kefir

Splash of Organic Vanilla

Dash of Cinnamon

A few drops of Vanilla Stevia

{Topping}

Fresh Organic Blueberries

Dehydrated Organic and Raw Coconut flakes

Blend it all and serve immediately.  Enjoy!

{The Everyday-Trader Joe's GF Oats & Coconut Milk}

Today’s every day post is very exciting! I just LOVE making fun new discoveries in our local stores, especially ones that include inexpensive, quick and easy foods.  Trader Joe's is my hero this Saturday.  After enjoying a wonderful afternoon with Freddi Pakier preparing food for her Sunday cooking class, I stopped by TJ’s and found two wonderful treats.  I truly wish you all could have been there.  I was actually giggling in the aisle.  Definitely got a few confused looks, but I did not care in the least! Trader Joe's now carries GF Rolled Oats! Not a puny little bag, but a whole 2 pounds worth, all for $3.99.  WHAT!?

K, at this point I know some of you are saying….what is she so jazzed about and what are GF Oats?  Let me provide some context.  GF (gluten-free) Oats are Oats that  are not grown or harvested near Wheat, preventing the all too common cross-pollination issue.  If you are new to GF take note, Oats are not safe unless they are labeled GF.  Now to bring it home with TJ’s, when looking in other markets you will discover that the same amount (2lbs) of GF Oats will range between $8-$20 dollars.  Outrageous right? Hence, my excitement for the $3.99 Trader Joe's version.  Are you with me now?

Wow, I’m still excited; now onto my second find.  As many of you may have seen, our lovely TJ’s has begun to carry my favorite, Almond milk.  This has been one of my staples for a while and once again TJ’s version is a dollar or two cheaper than any other market.  While parousing this area I noticed a new addition, Coconut milk! Trader Joe's has finally caught up to the Coconut trend (a favorite trend of mine by the way)! I purchased a little vanilla flavored carton for $1.99 and walked away with a large smile on my face. 

My first action, once out the door, was to call my fiancé.  Not surprisingly the conversation consisted of me  talking about food and how TJ’s has risen back to the top of my favorites markets (Yes, I have a list of favorites and yes, I do visit them all frequently…kinda just live for it).  Needless to say, he is a very gracious and patient man.  I’m truly blessed.  Now, though, I am sharing the fun news with you! These are truly some fun and budget-friendly finds.  Hope you find these tips helpful in your weekly shopping.  Till next time…  Enjoy!

{The Everyday - Snacks}

Welcome to my new {The Everyday} posts! I've decided to take the time to share some of the foods I eat on a more regular basis.  I a finding that many of you have questions about the day to day diet.  Questions like, what do I eat for snacks or breakfast or how do I eat enough protein from a Vegan, Raw and GF menu?  I have my staples and the occasional new treats I find and try, so I thought I would begin to share these with you all.  There are so many options out there.  Let's explore them together!

This week I gave a new brand of tasty-looking granola a try.  I've been bored with my breakfast and wanted to spice it up with something! Typically GF granola is loaded with flaxseed, which I'm not  huge fan of, but this granola had all the ingredients I like to use instead! I was so excited! They had a few flavors and though tempted to try all of them, as is my nature, I limited myself to two.  I'm not going to lie, the price for these little goody bags was not easy to swallow, but such is the game with Raw,Vegan and GF food.  The Cherry Ginger and Cranberry Orange were the flavors that made the final cut and came home with me that day.   Needless to say I did not have the patience to wait until morning to give each a  try.  I popped the bags open on the way home and took a nibble a bit of each.  Wow.  I was even more excited.  Each kind had a perfect blend of spice, nutty oatiness and that tart, yet still sweet, dried fruit! I loved both flavors!

When I got home I sat and read a bit about the company.  A wonderful part about the Vegan, GF and Raw community is the stories behind the process of the food.  Real people, small operations and a passion for the health of others.  Typically you can find out about it all on the packaging, but their websites are always fun to visit as well.  Laughing Giraffe Organics is one such company.  They are the creative geniuses behind these new finds.  A family run business, this company makes all of their products by hand. It's aspects like this that make me ok with paying a greater amount for my food.  Quality over quantity, so the opposite of the rest of our commercialized and processed food.  You get what you pay for!  I also love their vision.  They say it well. Yay for pure and whole nutritious food! 

"Laughing Giraffe Organics provides healthy snack foods that are made from the finest organic ingredients. Because our products are made from real unprocessed foods, they are extremely rich in nutritional value. Small amounts will satisfy your snack needs more than “empty calorie” snack foods. Real foods have real calories that are needed to stay healthy and they taste great!"

Banana Chocolate Chip Bread

It's been a while since my last note to you all and for that I must apologize.  Life has taken me on a journey this year and these last few weeks have been no exception.  I wish I had a career in the culinary arts, but for now that dream is at bay.  Instead, I have two normal jobs which have lovely and difficult parts to them.  Hopefully after this week life will slow down a bit and I will be able to spend more time in my little neglected kitchen. 

Ironically, it's been raining cook/nutritional books of late and I am just antsy to break into them and put their recipes/nutritional theories to the test.  As you may have gathered from reading my notes, I am slightly obsessed with books, especially any that share nutritional/food information.  I love to learn new or even old ideas, just the thought of it gets me excited!  Today I am sharing with you the result of a delicious bread.  The recipe comes from one of my old favorites, NYC Babycakes, and surprisingly I actually followed it almost to a tee! I exchanged the rice milk with almond, but that's it.  It really was quite out of the ordinary for me!  

{Banana Chocolate Chip Bread}

Since I did create the bread straight from Erin's cookbook and I believe in supporting chefs that create the seemingly "impossible" recipes {in other words the delicious treats that are free of dairy, gluten, soy, eggs, etc.} I will not be posting the recipe for you here.  I want you to find her cookbook and find it yourself.  It's designed beautifully and the bakery is promoted by many of its celebrity fans.  Believe me the book is so worth the expense and there are many more wonderfully yummy recipes for you to try too. Erin, you make a perfectly fluffy, sweet and satisfying Banana Chocolate Chip Bread.  Thank you for your many labored hours in that little New York kitchen of yours! 

Linked to Slightly Indulgent Tuesday

Apple Muffins

October is a birthday month! Both of the men in my life celebrate their special days in the first week of this wonderful month. Don't worry, one of them is my Dad.  Haha and he is the one that inspired this recipe!  A lover of the apple and all things that incorporate this tasty fruit, I wanted to find a recipe that used it in a simply delicious way.  My family was having a birthday breakfast for him, so I thought muffins might be a light but filling treat.  Since it's the closest thing to a cupcake, it fit the birthday atmosphere quite well.

The muffins turned out fantastic! I am not just saying that...they really did! Even as I am writing this my Dad is asking me when I am going to make more.

Again, my little backyard apple tree is producing up a storm, so the Michel family has more apples than they know what to do with! Solution?  My Dad says... more apple muffins!

The original recipe is from a wonderful blog called MAID in Alaska. As is typical, I changed a few things here and there, but check out her original recipe here to create your own version.

{Apple Muffins}

6 TBSP boiling Water
2 TBSP Chia Seeds
3 Cups Gluten-free Oats
1 1/2 tsp Baking Soda
1 tsp Xanthan Gum
1/2 tsp Sea Salt
1 1/2 Cinnamon
2 TBSP Grapeseed Oil
2 tsp Vanilla
1/4 Cup Agave
1/4 Cup unsweetened Applesauce
1 Apple shredded/grated
1 Apple chopped with skin on

To begin heat oven to 350 degrees and heat the water.  Grind the Chia seeds in your blender until they become more like meal.  Once your water is boiling, pour it in with the Chai seeds and set aside. Use the blender again to grind the Oats.  Neither the Oats nor the Chai has to be completely ground, just enough to keep texture while still creating some finer meal/flour.  Combine the Oat flour with the rest of the dry ingredients.

Next shred your first Apple with a cheese grater.  Place the shredded Apple in a large bowl with all the wet ingredients. Gradually add your dry mixture to this wet mixture.  Finally chop your second Apple, leaving the skin on, and fold into your batter.  Pour into greased muffin tins and bake for 20-30 minutes, depending on your oven!

Once they are golden brown, pull them out, let them cool and enjoy! They are delicious right out of the oven. They don't even need butter or honey, although these are always delightful compliments.

Enjoy!

{Other Wonderful Recipe Collections}

Slightly Indulgent Tuesday

MMMondays

Just Another Meatless Monday

My Meatless Mondays

Mouthwatering Mondays

Tuesday Night Supper Club

Tasty Tuesdays

Blackberry Apple Cake

Now that Fall is truly upon us, my family's apple tree has been delivering gorgeous fruit! I love using produce from my own garden or from local farmers markets, so the fact that I can go and grab an apple directly from my yard brings me great satisfaction. My wonderful man and I also happened to go blackberry picking a few weeks ago and gathered enough to make multiple delicious treats.  I froze most of them so I can bring them out later when they're no longer in season.  Today I wanted to share a tasty cake that we made from my apples and blackberries.  I found a wonderful recipe on Karina's blog that caught my eye and I just had to give it a try.  The following recipe has a few alterations, but feel free to follow her original recipe that incorporates cranberries.  I may use that version when Thanksgiving rolls around.  I ate this yummy cake in the morning and would love to bring it to a brunch sometime! It also tasted delicious in the evening with my favorite coconut milk ice cream.  Give it a try and let me know when you prefer to enjoy it! I hope you are enjoying this year's Fall as much as I am!

{Blackberry Apple Cake}

Ingredients:
1 Cup Sorguhum Flour
1/2 Cup Buckwheat Flour
1/4 Cup Potato Starch
1 tsp Xanthan Gum
1 1/2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Sea Salt
2 tsp Cinnamon
1/4 tsp ground Cloves
1 Cup Sucant

1 TBSP Egg-Replacer
1/4 Cup warm Water
1/2 Cup Grapeseed Oil
1/2 Cup unsweetened Applesauce
1/2 cup of unsweetened vanilla Almond Milk
1/4 teaspoon Rice Vinegar
2 TBSP raw organic Agave
1 tsp Bourbon Vanilla

2 Cups Chopped Apples
3/4 Cup frozen Blackberries

To begin preheat oven to 350 degrees and grease a 9 inch round pan.  Then mix all the dry ingredients together in a medium bowl and all the wet in a larger bowl.  Stir well and then combine the two in the larger bowl.  Fold in the Apples and then pour batter into pan.  Tuck in the Blackberries throughout the batter.  Drizzle Honey or Agave over the batter in a criss-cross fashion.  Place in warmed oven and bake for 45-60 minutes. Test it by sticking a small knife in the center.  If it comes out clean, without lingering batter, then it is ready! Pull out and eat warm. This cake is a delicious breakfast treat or yummy dessert when served a la mode!

Gluten Free Wednesdays

Slightly Indulgent Tuesday

MMMondays

Just Another Meatless Monday

My Meatless Mondays

Mouthwatering Mondays

Tuesday Night Supper Club

Tasty Tuesdays

Blueberry Peach Vanilla Nut Smoothie

The last couple months have proven difficult for me.  I have always had trouble with digestion, but lately it's been getting worse.  This pushes me forward, giving me motivation to keep seeking for answers.  I have been reading more and more about the vegan and raw food diet.  It makes so much sense! For anyone who is intrigued or needing answers to health problems I would definitely recommend looking into these lifestyles.  My favorite read right now is Raw Food/Real World by Matthew Kenney and Sarma Melngailis.  These two do a great job of simplifying the information and explaining the amazing benefits of eating raw.  They have me greatly convinced and now I'm just trying to move towards the raw lifestyle.  As a result I have started eating vegan, so if I must be classified I would call myself a gluten-free vegan, attempting to eat raw whenever possible.

In their book Matthew and Sarma share a wonderful array of delicious recipes.  The easiest to create are of course the smoothies.  A perfect, sweet and filling treat, smoothies are a fun and colorful way to eat well.  I have had fun creating all sorts in the past weeks.  So.... I thought I might share two with you.  Hope these refresh your day as they have mine!

{Blueberry Peach Vanilla Nut Smoothie}

Ingredients:

2 Cups Unsweetened Vanilla Almond Milk
1 Cup Frozen Blueberries
2 Frozen Peaches
1 teaspoon Vanilla Extract
1/4 teaspoon Vanilla Creme Stevia
{Feel free to add more if you like it sweeter}
3 Cups Crushed Ice
{This varies depending on how thick you like your smoothies}
1/4 teaspoon Coarse Sea Salt





For protein and lasting energy add one of these two ingredients:

1/4 Raw Cashews

2 tablespoons Raw Almond Butter

For the Almond version, blend all the above ingredients and then add in the two tablespoons.  For the Cashew version, first blend the nuts with the milk and then add the rest.  Feel free to experiment.  Smoothies are flexible, so add or reduce the amount of sweetener and ice to your preference.  Make it YOUR smoothie. Get creative and enjoy!

For other great healthy recipes check out Slightly Indulgent Tuesday and Gluten-Free Wednesdays

From Traveling to Baking...

Standing once again in my sunny California kitchen I breathe in the fresh summer air and pop a juicy Wisconsin cherry in my mouth.  A tart treat from my three weeks of travel, the cherry reminds me of the quaint Door County I had the pleasure of touring.   Delightful either fresh or dry, these cherries are the largest I have ever eaten.  I brought a portion home eager to add an extra flavor with my new found ingredient.  I conveniently found an older recipe of mine this morning and quickly decided it would be perfect with the addition of Wisconsin cherries.  With recipe out, apron on and cherries awaiting their debut I joyfully began creating.

A wonderful morning bite or mid-afternoon snack, these high fiber oat balls will satisfy your taste buds instantly.  It is a simple recipe with basic ingredients.  Though, unless you live in Wisconsin, you will be using ordinary dried cherries, delicious perhaps, but not extraordinary.  Forgive my bias.  I truly hope you can enjoy them some day.  Put it on your list of foods to experience when traveling through the MidWest.

Cherry Oat Toasties
~Makes 15

2 cups Gluten-Free Oats                      
1/2 tsp Cinnamon
1/4 tsp Ground Ginger
1/3 cup Unsweetened Applesauce
1/2 tsp Vanilla Extract
2 ripe Bananas (mashed)

1/3 cup Chopped Walnuts

1/3 cup Wisconsin Dried Tart Cherries








Mix Oats, Cinnamon and Ginger in a bowl.  Mash the Bananas with a fork in another bowl and mix in the Vanilla and Applesauce.  Combine the two bowls, mix well, then fold in the chopped Walnuts and dried Cherries.  Scoop dough into palm, press it together with both palms into little 1-2 inch balls. The dough will seem too wet, this is okay just makes sure you really press when shaping and the toasties will stay together.   Grease a cookie sheet and place the toasties about two inches apart.  Bake for 15 minutes at 350 degrees or until lightly browned.  Serve warm or freeze and reheat for later enjoyment.

These are a few of my favorite things...

Berries, Oats and Sunny Mornings....these are three ingredients that I just LOVE.  They make me want to sing all morning long.  That's of course how I thought of the title :).  I can't avoid mentioning the classic Sound of Music when writing about my favorite things.  If you have no idea what I am talking about, please stop what you are doing and rent or buy the movie.  It's worth your time :).

On this lovely sunny morning I decided to combine my favorites into a delicious recipe.  I wanted something slightly sweet, so I decided to try blueberry, raspberry oat waffles.  Yesterday I went a little crazy at the local, health food store.  Since berries are in season, they're well priced and easy to find.   Sooo I came home with quite an assortment of blueberries, blackberries, raspberries and of course strawberries.  Hence, the double berry recipe :).  I hope you can savor a lovely morning waffle and join in my celebration of the sweet, summer berry season!

Summer Breakfast Treat...Berry Scone

I recently made a trip to a bookstore, a dangerous endeavor if I do not have large amounts of free time to spend there, but I had a giftcard.... ;) 
I am a book lover at heart.  My favorite section, as you can imagine, is the cookbook corner. I could sit there for hours parusing through various vegetarian, raw, gluten-free, sugar-free or exotic cookbooks.  You can usually find me sitting in the conveinietly located chair (they must know I am coming!) with a few  relatively high stacks of books around my feet.   I just love reading about new recipes and learning from other chefs.  Through this method I had the treat of discovering a little cookbook treasure.  I happened upon Leslie Hammond and Lynne Marie Rominger's book Allergy Proof Recipes For Kids.  This little book is full of great simple and easy to follow recipes.  It met my expectations by including ingredients that are inexpensive and easy to find.  The photography was also very appealing and inspiring.  I took this present to myself home and could not wait to try a few of the recipes! Well, today I have the results of one.  
While I did alter it quite a bit, I still would like to give this cookbook a mention and credit it for the original thought behind my recipe today.  So thank you Leslie and Lynne! :)


I choose to create Berry Scones. I am a fanatic tea drinker and scones fit well with my morning peppermint tea, so I had to try! It took two rounds to perfect this final recipe.  I hope you find it easy to repeat and enjoy. :)

Summer Scone
~makes about 8-10 
Ingredients:
1/4 c fine Sugar
1 c   Applesauce
1 tbsp Ghee (can be found at Henry's, Jimbo's, Whole Foods and any other heath food store)

1 tsp Xanthan Gum                                        
2 tsp Baking Powder 
Dash of Salt
Dash of Cinnamon                             
1 tsp Vanilla
1 1/2 c Brown Rice Flour
1/2 c Arrowroot Starch or Tapioca Flour (I tried both and prefer the taste of Arrowroot, but both work well)

1/2 c  Almond or Rice Milk                                                      
1 c  frozen berries (Blueberries, Raspberries, Blackberries)
Raw Sugar to sprinkle
1/2 tbsp melted Ghee


To begin place all the ingredients except the Berries, Raw Sugar and extra Ghee, in a medium size bowl and mixed on low.  It will become gooey, but that is just the effect of the Xanthan Gum.  Take a rubber spatula and drop balls of the dough on a  well greased baking sheet.  They should not spread, but stay in a small textured ball.  Now take the Berries one at a time and fold them into each scone, varying the Berries so there is a nice blend mixed in each of  the scones.  Brush the scones with the 1/2 tbsp of melted Ghee. 


For a final flourish, sprinkle the scones with the raw sugar.  Feel free to take a bow and then pop them into your oven at 375 degrees.  Bake for 30 minutes (depends on your oven).  


They should come out with a lovely golden finish.  Cool and enjoy with your favorite cup of tea or coffee. :)

A tasty, healthy and easy breakfast...

I am currently eating a delicious little ensemble I created this morning.  It's a rather simple compilation, yet somehow so tasty!  It offers rich color and vitamins with one of my favorite vegetables, asparagus, and a sizable amount of hearty protein for morning energy and lasting satisfaction.  This treat is, of course, sauteed!  Surprise, surprise... 

Ingredients:

Fresh Asparagus

Smoked, Apple Chardonnay Chicken Sausage

Olive oil spray

Sea Salt 

Raw Agave 

*I bought all of my ingredients from Trader Joe's, but you can use any brand and adjust the salt and agave accordingly.

1. Chop the asparagus into three parts (don't forget to cut of the dry end!)

2. Spray a pan with the olive oil and heat

3. Toss asparagus into the heated pan and every few minutes stir or flip asparagus

4. When slightly blackened (should have a bit of a grilled look) turn off heat and sprinkle sea salt

5. Heat up a sausage and slice into little discs

6. Combine in serving bowl and mix

7. Last, but not least, drizzle very lightly with the agave

Wahla! Deliciousness is served!

Enjoy :)

Wintery Saturday Night

It's nine o'clock and I am snugly tucked into a cushy armchair, literally, body-wrapped in two down blankets and covered with multiple layers of clothing. I have been feeling a bit chilly of late and...I am thinking an electric blanket may be my next purchase. Observation: It seems I am drawn to this writing space when the weather has forced me indoors....and under many blankets! Yes, I agree. I would never survive a Montana or Minnesota winter. I acknowledge my weakness and surrender myself to the inevitable, an addiction to San Diego weather.

As I complain, I remember the tragedies that have occurred today and feel, well, ungrateful and dramatic. So, that ends my sob story regarding temperatures...

On to more exciting topics...food, of course, haha what else!? I have had two recent success in the everything-free category, as I like to call it. A mouthwatering muffin and a scrumptious cookie were my latest accomplishments. The muffins were a fresh idea this morning as I was laying in bed listening to the rain. I knew I wanted to bake , but not spend hours in the kitchen. So, naturally, my first go-to was muffins! I LOVE blueberry muffins and am always in the mood for a warm, tasty one. As I was pondering this goodness, I realized my usual recipe needed something...OATS. Gluten-free oats make everything 110% better, guaranteed. This novelty led me to my cupboard to pull out the necessities...but the actual attempt would have to wait until after my morning walk.

My second recipe followed the outline of a few other gluten-free suggestions, but I made it my own. Basically, I can't eat peanuts. Therefore, as you can guess, peanut butter is out of the question...sad. Thank heavens someone was thinking of me (right?) when they invented sunflower butter! Yes, I do know about almond butter, but it really is so different you truly can't compare it with peanut butter. Back to wonderful sunflower butter....I use to love peanut butter cookies and dreamt about recreating the deliciousness with my new substitute. Well, the day finally arrived! As I baked the first batch I realized there was no flour involved, but I thought I should try to follow a recipe for once...bad choice. Fortunately, with a small addition of soroghum flour to the rest of the dough I was able to save the batch. Oh goodness, were they saved! They were delicious...now for the actual recipes!

{Blueberry Oat Muffins}

3/4 c of Pamela's baking flour
3/4 c of gluten-free oats...I'm really liking Bob's Red Mill, surprisingly...
1 large egg or egg replacer
1/4 c of warm water
1/4 c of maple syrup grade A
1 tsp of vanilla
And as much cinnamon as you can handle

I mixed it all with a wooden spoon and poured it into the pre-sprayed muffin tins. Then I stuck the frozen blueberries in...as many as each could hold! I prefer Trader Joe's frozen blueberries to any other brand. They seem to be the ripest and closest to fresh berries, without the short lifespan. Bake these goodies for 18min at 350 degrees and you will see them brown perfectly. Enjoy!

{The Sunflower Cookies}
1 c of sunflower butter
1 c of sugar (cane sugar or light brown sugar) or I will be trying agave next time...
1/2 c of flour..I used soroghum
2 tbsp of honey
2 eggs or replacer
1 tsp bourbon vanilla
1 tsp baking soda
Sprinkle of sea salt
1/2 c of semi-sweet chocolate chips...Trader Joe's

Mix it all ( wet first, then add in the dry and chocolate chips) with a wooden spoon. Roll the dough into little balls and place on foiled cookie sheet. Use a flour-dipped fork to press a tic- tac-toe pattern onto the cookies. Bake at 350 degrees for 10-15min. Pull them out and let them cool. They will be fluffy at first, but will settle after a few minutes. Pair one with a glass of milk or a scoop of vanilla ice cream and your night will be complete.

Sweet rainy dreams everyone.