Month: January 2016

Paleo Banana Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Refined Sugar Free/ Nut Free)

 

Even though it is January, I am still having treats! Yes I still have cookies and muffins! Yes I have cut back from the holidays, but do you remember when I talked about doing resolutions in moderation?  So yes I’m eating them!! In moderation….

Paleo Banana Muffins

Back to my banana muffins… Quite a bit of paleo baking is either full of eggs which my body is just not happy with these days or made with ground nuts which many other people can’t have.  I have really tried to make my more recent paleo baking both egg and nut free. I am so happy with all of the results that I have created! I hope that you enjoy them as much as I do!!

Paleo Banana Muffins

Paleo Banana Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Refined Sugar Free/ Nut Free)

1/2 c. tapioca starch

1/2 c. coconut flour

1/2 c. ground flax

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

3 medium size ripe bananas

1/4 c. coconut oil

1/2 c. coconut palm sugar

2 Tbsp. lemon juice

2 tsp. vanilla

1/2 c. add ins… dark chocolate, raw cacao nibs, dried fruit, chopped nuts(if you can have nuts)

Preheat oven to 400 degrees

In a small bowl whisk together tapioca, coconut flour, flax, baking powder, baking soda and salt. Set aside.

In a medium size bowl, beat together bananas, coconut oil, sugar, lemon juice and vanilla. Add in dry mixture and mix thoroughly. Add your add in or leave plain.

Divide batter evenly into greased muffin tins. Bake for 14-16 minutes for smaller and 16-18 minutes for regular or until toothpick comes out clean and muffins start to brown. Let cool five minutes.

Paleo Banana Muffins

Muffins will keep on the counter for up to 2 days in sealer container. Makes 8 regular size or 12 smaller size muffins. Freezes well.

Shared On: Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

Maple Glazed Beets (Paleo/ Gluten Free/ Dairy Free/ Vegan)

So do you remember when I said that I didn’t like beets? It was when I had made my  Red Velvet Chocolate Beet Cake. Well that was because the only other way I had eaten beets was boiled. Yes I said boiled… Just in water. Yuck…

Well in the fall when I was making my delicious red velvet cake, I had picked up a second ten pound bag of beets. I really thought about it, and believe it or not, I decided that I shouldn’t use twenty pounds of beets to only make chocolate cakes.

So then I decided to start to try roasting them. I added the sweetness of the maple syrup and the tang from the vinegar and they tasted great!! I can no ;longer say that I am not a fan of beets. I have now become a beet lover!!

Maple Glazed Beets

Maple Glazed Beets (Paleo/ Gluten Free/ Dairy Free/ Vegan)

4 beets peeled and chopped ***

1 Tbsp olive oil

1 tsp. raw apple cider vinegar

1 tsp maple syrup (or honey if not vegan)

Preheat oven to 350 degrees

Mix together beets and olive oil in glass baking dish. Bake for 40 minutes.

Take out and coat beets in vinegar and maple syrup. Bake for 15 more minutes. Serve.

Maple Glazed Beets

*** Don’t worry about the red dye from the beets. A little bit of soap and water and it’s all gone. No your hand will not stay stained. No you don’t not have to scrub them. Just wash them 🙂

Shared On: Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

Hearty Vegetable Soup (Vegan/ Paleo/ Gluten Free/ Dairy Free/ Grain Free)

In the winter we always crave comfort food. I love having soups in the winter. Just being about to eat the nice warm veggies and broth will take any chill out of your body.

It has been a very long time since I had a canned soup. It was long before I figured out about all my allergies. Have you looked at the ingredient list? Let alone things that I can not pronounce that just scares me to death, but the amount of sodium is crazy! With a homemade soup you can control the salt.

Hearty Vegetable Soup

If you enjoy dipping something into your soup, never fear… Paleo Biscuits are here!

Hearty Vegetable Soup

Hearty Vegetable Soup (Vegan/ Paleo/ Gluten Free/ Dairy Free/ Grain Free)

1 medium onion

1 clove garlic-minced

1 lg. carrot

2 ribs of celery

1 medium sweet potato

2 c. cabbage-chopped

1- 28 oz. can of diced tomatoes

2 tsp. onion powder

1 inch raw ginger-minced

1/8 tsp. cayenne pepper

sea salt to taste

4 c. water

2 c. kale or spinach

Peel and chop up all your vegetables. Add everything in your soup pot except your kale/spinach. Bring to a boil, then reduce to a simmer until vegetables are tender. Cooking time will take between thirty minutes and an hour depending on the size of your chunks.  Add your kale/spinach and cook for ten more minutes. Salt to taste.

Hearty Vegetable Soup

If there is any leftovers or if you make a double batch, this soup freezes well.

Shared On: Allergy Free wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

Apple Pie Green Smoothie (Paleo/ Dairy Free/ Vegan/ Refined Sugar Free)

Happy New Year to everyone!!!

With the start of a new year comes resolutions. There are the usual suspects…    Get into shape, get out of debt, get organized and of coarse lose weight and eat better…

People always make the resolutions with the best of intentions. Unfortunately most of us start out great, but the enthusiasm fizzles away after a few weeks.

Why don’t we do ourselves a favour? Why not just remember that we are human and we’re not perfect. Instead of going completely gung ho then failing, make small steps towards the goals that we want to achieve. If we have a bad day or week, just start over and try again. By the end of 2016 we might just be a little closer to our goals and a whole lot happier!

So on that note, I am trying smoothies again. If you have been a reader of mine, then you may remember that early last year, I had far too many fruits with all of my smoothies and they didn’t agree with me. This time, per serving you only get a half an apple, half a tablespoon of raw honey, cinnamon that actually helps to stabilize your blood sugar, hemp hearts and sunflower seed butter for 16 grams of protein, raw ginger and green tea that have antioxidants.

 

Apple Pie Green Smoothie

It taste very similar to apple pie which is a fabulous way to start the year!!

Apple Pie Green Smoothie (Paleo/ Dairy Free/ Vegan/ Refined Sugar Free)

2 c. chilled green tea (I make mine the night before and let it steep in the fridge overnight)

1 lg. apple (or two small ones, any flavour)

a small handful of kale (I use three stocks)

1/2 c. hemp hearts

2 Tbsp. sunflower seed butter (or seed/nut butter desired)

1 inch chunk of raw ginger

1 tsp. ground cinnamon

1 Tbsp. raw honey-optional (if vegan use maple syrup)

Put all your ingredients into a blender and puree until smooth.

Apple Pie Green Smoothie

 

Makes two servings.

Shared on: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturdays

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