Month: August 2014

Raw Red Pepper Soup (Vegan/ Dairy Free/ Paleo)

UPDATE: recently I had been fighting a bad sinus infection and wasn’t exactly in the mood for eating. So I made up a big batch of this soup and I added ground flax for bulk to help fill me up. It’s great! You can use ground chia seeds instead if you can’t have flax. I’ve added it into the recipe.

Months ago a friend of mine and I went to a new cafe for a visit. I noticed that they had raw soup on the menu. I was intrigued. I asked and found out that it was a warm soup(I didn’t know for sure) and I could eat all the ingredients in it. I was so pleasantly surprised. It was a delicious, tasty smooth soup.

This summer I have been playing with mine own version. I have gotten to the point that I actually like mine better than the original cafe version. Just for one, this recipe can easily be doubled to share.

Raw Red-Pepper Soup For One

 

Raw Red Pepper Soup (Vegan/ Dairy Free/ Paleo)

1/2 c. tomato

1/2 c. red pepper

1 Tbsp. red or white onion

1 clove garlic

1 tsp. coconut oil

1 tsp. raw apple cider vinegar

1 Tbsp. ground flax or chia (optional)

1/2 c. boiling water

sea salt and pepper to taste

Put tomato. red pepper, onion, garlic, oil, and apple cider vinegar into blender or ninja. Pulse until mostly smooth. Add boiling water and pulse until smooth. You can strain if desired. I leave in the seeds for extra fiber. Drink immediately. Serves one.

When veggies are fresh and in season, I like to make up packages to freeze and make when I’d like a quick soup. Just make individual packages with tomato, red pepper, onion and garlic and freeze. Just defrost when you’d like soup and add the extra ingredients and follow directions as above.

Shared On: Fat Tuesday, Gluten Free Tuesday, The Southern Special, Tasty Tuesday, Allergy Free Wednesday, The Yuck Stops Here, Gluten Free Wednesday, Wellness Wednesday Gluten Free Fridays, Foodie Friends Friday, Healthy Vegan Friday

Spiced Zucchini Muffins (Gluten Free/ Dairy Free/ Vegan/ Egg Free/ Refined Sugar Free)

Zucchini everywhere!!! With my garden in full swing, I have so much zucchini! I am not complaining at all! I put zucchini in so may dishes such as soups, stir frys, roasted veggies, sauces, muffins, loaves and may others.

Spiced Zucchini Muffins

These Spiced Zucchini Muffins are a delicious breakfast or snack!

Spiced Zucchini Muffins (Gluten Free/ Dairy Free/ Vegan/ Egg Free/ Refined Sugar Free)

1 c. gluten free flour mix (use mine or a commercial mix)

1/2 c. teff flour (or 1/2 c. more gluten free flour mix)

3/4 tsp. xanthan gum

1 1/2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. sea salt (optional)

1/2 c. ground flax

1 c. palm sugar (or desired granulated sugar)

1/4 c. coconut oil

1/4 c. unsweetened apple sauce

2-2 1/2 c. shredded zucchini ***

3/4 c. milk alternative (I use coconut Milk)

1 Tbsp. lemon juice

3/4 c. chopped walnuts (optional/ omit for nut free)

Preheat oven to 400 degrees.

In a medium sized bowl, whisk together flours, xanthan gum, baking powder and soda, flax, spices, salt, and sugar. Set aside.

I another medium sized bowl, stir together coconut oil and apple sauce. Add in zucchini, milk alt., and lemon juice, stir well. Add in powdered ingredients. Stir until just mixed. Stir in walnuts.

Divide batter between twelve greased muffin tins. Bake for 20 -22 minutes or until toothpick comes out clean.

Vegan Spiced Zucchini Muffins

Makes 12 muffins. Will last three days in a sealed container on counter. Freezes well.

 

*** When I freeze my zucchini, I put 2 1/2 cups per package. Defrost and squeeze out excess liquid. ***

Shared On: Real Food Friday, Gluten Free Fridays, Foodie Friends Friday, Motivational Monday, Real Food Recipe Round Up, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, The Southern Special, Gluten Free Tuesday, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesdays, Wellness Wednesday, Healthy Vegan Friday

 

 

Healthy Avocado Fudgesicles (Dairy Free/ Refined Sugar Free/ Paleo/ Vegan)

 

Healthy Avocado Fudgesicles

What says summer more than a Fudgesicle? I remember hearing the bells of the Dicki Dee (ice cream) bikes going down the street. You would beg for some money to run after them and get a wonderful ice cream treat to enjoy! A fudgesicle was the ultimate in chocolatey, creamy goodness! Having moved into the healthier, allergy friendly aspect of eating, some think that all the great things from our childhood are gone. Absolutely not! You can make the most delicious, Healthy Avocado Fudgesicles that have all the creamy, chocolate flavour of yesteryear, while also benefiting from the healthy fats. You can enjoy the deliciousness, without sacrificing your diet.

Healthy-Avocado Fudgesicles

Healthy Avocado Fudgesicles (Paleo/ Dairy Free/ Refined Sugar Free/ Vegan)

3 ripe avocados
1/2 c. raw cacao or cocoa
1/2 c. maple syrup (honey for non-vegan)
3/4 c. coconut milk (or desired milk)
1 tsp. vanilla
1/2 tsp. Himalayan sea salt (optional)

Cut your avocados in half, remove the pit and put the flesh into the food processor; discard the pit and skin.
Put the rest of the ingredients into the food processor and run until smooth. Divide mixture between your popsicle molds. Freeze until firm and enjoy!

You may also enjoy:

Chocolate Chunk Ice Cream

Strawberry Ice Cream

Vanilla Ice Cream

Peaches and “Cream” Ice Cream

Shared On: Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Tuesday, The Yuck Stops Here, Gluten Free Wednesday, Wellness Wednesday, The Southern Special, Tasty Tuesday

Brushetta Dip/Topping

Sorry that I have been a little absent lately. With it being summer, it seems that whenever I am not working, we are away or busy. We were at a country music festival last week. It was great! The energy of the crowd when an artist is playing is wonderful.

Brushetta Topped Chicken

Summer time is filled with family and friends gathering together to enjoy each other’s company. With this comes the desire to share many yummy snacks. I make this so much during the summer because it is simple and tasty.  This is also fantastic as a chicken topper!

 

Brushetta-Paleo

 

 

Brushetta Dip/ Topping (Paleo)

1 medium tomato- diced

1/4 c. onions- chopped

10 fresh basil leaves-ripped (or 1 Tbsp. dry basil)

1 Tbsp. raw apple cider vinegar

1 Tbsp. olive oil

sea salt and pepper to taste-optional

Brushetta

Mix all ingredients together. Serve. Cover remaining brushetta mix and refrigerate for up to 3 days.

Shared On: Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Motivational Monday, Real Food Recipe Round Up, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Tuesday, Tasty Tuesday, The Yuck Stops Here, Gluten Free Wednesday, Wellness Wednesday

 

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