No Nuts Chocolate Granola

I love it when things come together.

You take a chance... a blind shot in the dark if you will. And when the outcome is better than you expected, well, that's a pretty good feeling ;-)

That is exactly what happened with this granola. I had a few criteria I wanted to meet...

Chocolate. 

(I've had a serious hankering for chocolate lately... especially in the morning - weird, I know.)

Protein!

(To add [healthy] pounds, protein is a must at any meal or snack.)

Simple.

(Since my stomach has been uber sensitive lately, I've found that less ingredients are better.)

YUMMY.

(This is a requirement for any homemade good, am I right?)

With these things in mind, I based this granola recipe off of my homemade chocolate rice protein bars (recipe coming soon, I promise!). I was a little nervous because the taste of this mixture pre-baking wasn't all that special. But, what was I to do - everything was already mixed together - so I went with it hoping for the best, and the outcome? 

Chocolate-Protein-Simple-Yummy-GOODNESS. 

 Before I give you the recipe, there is one caution you should prepare yourself for... when putting your chocolatey, protein-filled, simple, yummy granola away... you may loose at least one serving from tast-testing. This stuff is addicting... no kidding.

Ingredients

1 1/2 c EnviroKidz Koala Crisp Cereal

1 c gluten free rolled oats (I use Bob's Red Mill)

*2 scoops protein powder (I use Jarrow Formulas Optimal Plant Proteins)

2 tbsp cocoa powder

2 tbsp canola oil

2 tbsp brown rice syrup (honey or agave would also work)

1/4 c unsweetened applesauce

Preheat oven to 350. Spray a large baking sheet with canola oil. Combine cereal, oats, protein powder and cocoa in a large bowl. Combine wet ingredients in a microwave safe bowl and heat for 10 - 15 seconds (this helps the ingredients to mix together). Add the wet ingredients to the dry, ensuring to coat all dry ingredients (look for the protein powder and cocoa that has set on the bottom of the bowl - be sure to incorporate this!) Pour mixture onto prepared baking sheet and bake for 6 minutes. Take out, spray with more canola oil and stir (you want to move the granola around, especially near the edges to avoid burning). Return to oven and cook another 4-5 minutes. Now you'll want to test for texture - I like my granola on the crunchy side so I cooked for another 2-3 minutes. Once it is to your crunchy liking, let the granola fully cool. Store in an airtight container on the counter (preferably a clear container so you can show off your baking skills!)

*The protein powder I use is vanilla flavored but this didn't seem to disturb the chocolate-flavor at all. If you have chocolate protein powder, I would suggest reducing the cocoa to 1 tbsp. Unsweetened protein powder would work great as well.

I'm pretty sure this granola won't be around too long - it is just chocolatey enough to suppress that craving, and is healthy enough that you don't feel an ounce of guilt for enjoying it. Don't believe me? Take a look...

Nutrition Facts

[per one 1/2 cup serving]

160 calories

23g carbohydrates 

3g fiber

5g protein

10g sugar

Told ya!

Enjoy this with a banana and non-dairy milk for breakfast, atop your favorite yogurt, for a mid-morning or afternoon snack, or enjoy as a healthy dessert. Anyway you eat this, I guarantee it will put a smile on your face. Hooray for chocolate and hooray for recipes that come together :) Happy eating!

Cinnamon Raisin Oat Bake Goodness

Let me set this up properly--

I am a senior at the University of Colorado, majoring in Marketing in the Business School.

I am graduating on May 10th, exactly 47 days from today.

Today is the first day of the last Spring Break I will ever have.

WHAT?!?!? This is unreal.

So... what better way to start this day than with a mouth-watering, stick-to-your-gut breakfast, paired with coffee of course ;-)

I've had a massive craving for cinnamon rolls lately. You know the kind they sell at Cinnabon? The larger-than-life, should-be-split-between-four-people, loaded-with-fat cinnamon roll? Oh yes. Now you know what I'm talking about. While there are plenty of gluten and dairy free recipes out there for cinnamon rolls, they all still contain yeast. Bummer. I'm determined to somehow create a gluten/dairy/yeast free cinnabon copy-cat, but until I find the time (most likely after graduation) I've been searching for a stand-in. I found this recipe for Cinnamon Roll Baked Oatmeal from Chocolate-Covered Katie and thought... this just might do it!

I've made buckwheat bakes several times and have never been disappointed so I was more than willing to give an oatmeal bake a try.

The outcome??

Delight. Smile on my face. Was literally scraping the chocolate off of my plate. Yes.

As you've noticed the last few of my recipes have not been my own creations. Why? Because there are so many talented people out there making the most amazing looking foods... how can I not make their recipes?!

That being said, I followed this recipe [almost] to the tee. I strongly encourage you to visit Chocolate-Covered Katie, she has incredible recipes! But, here my dear is the recipe with my minor tweaks.

Cinnamon Raisin Oat Bake Goodness
1/4 cup steel cut gluten free oats + 1/4 cup oat flour (you can grind your own)
1/2 tsp cinnamon
1/4 tsp vanilla extract
1/4 cup unsweetened applesauce
1/4 cup vanilla hemp milk (using a flavored milk eliminates the need for added sweeteners)
a dash of salt (careful not to overdo it! I really mean "a dash"!)
1 tsp melted butter
a handful of raisins
small handful (or more) dairy free chocolate chips

Preheat oven to 350. Use a coffee grinder, grind 1/4 cup oats into a flour. Add to bowl along with the remaining whole oats, cinnamon and [dash] of salt. Mix hemp milk, applesauce, vanilla and butter and add to dry ingredients. Stir until fully mixed. Add raisins and chocolate chips, stir again until fully mixed. Lightly grease a 4-inch oven-safe dish or 2 ramekins and add oat mixture. Place in oven for 15ish minutes (you just don't want it to still feel mushy). If eating immediately turn broiler on high and let your oat bake get a nice crunchy top for about 5 minutes. If eating the next morning, let your bake cool, wrap in plastic wrap or foil and store in the fridge overnight. When ready to eat microwave bake for 30 seconds and then place under broiler for 5-7 minutes.

I topped my oat bake with a small mixture of cashew butter, melted butter (oh come on.. it's supposed to replicate a cinnabon, remember?!) and a dash more of cinnamon. I smothered this over my bake along with half of a banana (sliced) and oh my.... breakfast heaven.

While I do still have a yearning for that soft yet crunchy, completely sinful cinnabon-like cinnamon roll, I will say that this oatmeal bake did quite the job at suppressing that craving for now. Not to mention, as I was eating it ideas were overflowing in my head of other oat bake variations I could make!

This is a great breakfast to enjoy on the weekend when you have all the time in the world to drink your coffee and read the morning paper, however, it stays together extremely well and I'm sure could be taken for an on-the-go breakfast (if you must).

Thank you Katie for this great recipe! 

Now go on.... get baking ;-)

Sweet and Savory Quesadilla

The inspiration for this sweet and savory quesadilla came from the apple and brie mix you often hear about or indulge in over the holidays. I had been cleaning up the house all morning and then squeezed in a little weight lifting session. After all that and several hours post breakfast I was starving and looking for that one particular taste that would satisfy my hunger.

What better than a quesadilla?! Now, I have talked about my ooey qooey quesadillas before but that is more of a dinner dish, a bit heavier and much richer in flavor. What I wanted for lunch was something light but satisfying... the amazing combination I came up with includes a ripe pear, Diaya Mozzarella (dairy free cheese) and a few slices of ham.

How to prepare this delicious snack:
You can use whatever gluten free tortilla you prefer, my fallback is La Tortilla Factory Ivory Teff Wraps. The best way to make it flexible for the quesadilla is to warm it in the microwave for 15 - 20 seconds.

Next, cover half of the tortilla with your Diaya Mozzarella Style Shreds. Lay 2 - 3 ham slices on top of the cheese and lightly salt & pepper. Thinly slice the pear into pieces and place as many as will fit on top of the ham (feel free to snack on the extra pear slices and you are cooking your quesadilla!) Add a little more of the cheese on top of the pear and fold over the other half of the tortilla.

Warm a medium skillet and lightly butter the pan and the top of your tortilla. Carefully place the quesadilla in your pan for about 3 minutes. Grab a spatula and quickly (but carefully) flip. The quesadilla is ready when each side is golden brown and the cheese is melted.

Cut the quesadilla into 3 slices and you are ready to chow down!

Halfway through the first slice I got a sweet idea... agave nectar! Pour 1-2 tsp on your plate for a sweet and simple dip!

Banana Berry Protein Cakes

 As you may have noticed with the last few posts... I have been experimenting with ways to add more protein to my diet. The truth is... I need to gain weight. I know... what a burden right? Most people would say, "I'd love to be in your shoes!" or as my dear friend said the other night, "Oh, you poor thing."

Let me share with you a little background...

Ever since my tummy troubles began about... 4 years ago, my eating patterns (obviously) changed. With that came a loss in weight.. and let me tell you that being 5'2", a healthy eater and a lover of fitness and exercise... there isn't a whole lot of weight to be lost in the first place. Anyway, as the pain got worse I continued losing weight. Not to fear! I did gain some back and was holding steady for several months, still underweight but only by about 5 pounds. Then, once I discovered my food intolerances and had to cut even more things from my diet, my weight dipped about 2 pounds, which is where I have been holding for sometime.

The point being... extra calories and protein are what my body is calling for and that's exactly what I'm trying to give it.

In search of these types of snacking recipes, I stumbled upon the Healthful Pursuit website a few weeks ago and have been obsessed with it ever since. The pictures of Leanne's recipes are irresistibly beautiful and absolutely charming. I had made her Chocolate Jam Packed Protein Cake about a week ago and slightly overcooked it leaving it a bit dry. Determined to create something as delicious and protein packed as her pictures depict, I continued searching her Recipage and decided to make her Grain Free Vanilla Berry Protein Cake. I wasn't thrilled about using egg whites so I spun my creative baking wheels and came up with this...

Banana Berry Protein Cakes (makes one cake, or double the recipe for 2)
1/4 c ripened mashed banana
2 tbsp hemp protein powder
1 tbsp coconut flour
1 tsp melted coconut oil
2 - 3 tbsp apple sauce (start with 2, add 1 more if the batter seems stiff and dry)
1/2 tsp vanilla extract
1 tbsp agave nectar
1/4 c frozen blueberries
turbinado sugar for topping (optional)

Preheat oven to 375. Lightly spray a ramekin or a 1 cup oven safe dish with canola oil, set aside. Combine all ingredients except blueberries in a small bowl until fully incorporated. Fold in the blueberries and put into your oven safe dish. Top with turbinado sugar if you so please and bake for 20 minutes. Test with a toothpick for doneness. The cakes will seem a bit soft but if the toothpick is clean they are done. Leave the cakes in the ramekins and let cool on a wire rick. Eat immediately or cover with plastic wrap and store in the fridge for a healthy, delicious and protein filled snack whenever your heart desires!

Notes
The texture of this cake is soft, sort of like a flourless chocolate cake mixed with a mousse.

Hemp protein powder can be a bit grainy in texture but once you have it a few times you won't notice it. You can purchase this protein at any health food store, it may be green in color (as mine is) or may be white, which will make your cake a bit more appealing to the eye. If you don't have hemp or don't like it, feel free to use any other protein powder you have.

You can also sub in any other fruit puree for the mashed banana, and any frozen fruit can be used in addition to or in place of the blueberries. Let your mind wander and create something delicious!

Enjoy! I know I sure will! (Also, be sure to visit the Healthful Pursuit website for other amazing recipes!)

Nutritional Powerhouse Bites

These are truly the most amazing little "bites" you'll ever have! They are so simple to make, very versatile and can be made with almost any dried fruit mix you have on hand, and can have as many additions as you want! So what are they to be such a "powerhouse"?

Nutritional Powerhouse Bites
14 dried figs
10 dried apricots
1/4 c walnuts
1 tbsp chia seed
1 tbsp sunbutter (or any nut butter you have on hand)
1 - 2 tbsp dairy free chocolate chips (or chop up some dark chocolate for even more superfood power!)
a touch of water as needed

Place all ingredients in your food processor. Pulse until all ingredients are fairly chopped and mixed together. Take off the lid and check the consistency... you want it to be pulling away from the sides, and able to stick together if you pick some up with your fingers. If it's not quite there add 1/2 tbsp water at a time until you get to the right "sticky-point". Use a spoon to take out about 1-2 tbsp of the mix and form a ball in your hand, they should be just smaller than a golf ball - using this approximate size I came out with 10 balls. Put the balls into an air-tight container or a plate covered with plastic wrap and keep in the refrigerator (they will hold together better this way).
*I couldn't wait for them to cool, I had one... and then another one right after making them ;-)*


Suggestions for Additions/Substitutions
*Any nut would be great in place of or in addition to the walnuts.
*Dried figs are a great base because they are naturally sticky, but any dried fruit (or mix of fruit) would pair beautifully! ...Mango, pineapple, cranberries, blueberries... the options are endless!
*Any nut butter can be used in place of the Sunbutter, you might also give mashed banana or pumpkin a try!
*I love the chia seed because it is so great for the body but it is a bit expensive. Substituting flaxseed would keep those Omega-3s, fiber and protein benefits and still provide many vitamins and minerals.
*If you want to add even more of a boost you could add other seeds like sunflower or pumpkin. And if you are feeling adventurous add some protein powder - though I would stick with only 1 tbsp and would add an equal amount of a "wet" ingredient (i.e. nut butter, banana, juice may even work!)

Now that you know how to make them, do it... now! You won't regret it, I promise! Then once you have made them you can come back here and read about how much your body will appreciate you for eating these delicious and nutritious little bites.

Can these really be called nutritional powerhouse bites?
YES! And here is why...

Figs: A great source of fiber and B vitamins, calcium, potassium, iron, manganese, selenium, copper, and zinc. B vitamins help metabolize carbs, proteins & fats. Calcium is great for our bones, potassium helps to regulate blood pressure and heart function, iron is a mineral that almost everyone is deficient in so you can never get enough!


Apricots: Another good source of fiber, full of vitamin A which helps with vision and combats free radical damage, and because of their rich color they are a great source of beta carotene.


Walnuts: A great source of protein, healthy Omega-3s and vitamin E. Walnuts have continued to move higher on the ladder of antioxidant and anti-inflammatory benefits which help to protect against metabolic syndrome, cardiovascular problems and type 2 diabetes. Whew!


Chia Seed: Chia is the new craze! It is a great source of fiber and protein, has high amounts of Omega-3s, contains antioxidants, B vitamins and minerals, and not to mention is gluten free! They are easily digested, have been shown to increase energy, aid metabolism, and help with regularity. *Chia seeds are also great for athletes as they can prolong hydration and help our bodies to retain electrolytes. (For more info and recipe ideas click here!)


Sunbutter: Another great source of protein and an alternative to peanut butter. It contains 27% of your daily allowance of vitamin E, and is also high in iron and fiber.


Chocolate Chips: Good for the soul! If you use dark chocolate, you are really getting that superfood power as dark chocolate is packed full of antioxidants and has also been shown to lower blood pressure.

Convinced?? I thought so! Now go make these (or whatever version you would like) and eat them guiltlessly as a snack, dessert or as a delightful addition to any meal!

Roasted Veggie Pepperoni Pasta

This was definitely one of those... spur of the moment dinners.

I can't, well I try to avoid serving something for dinner that *gasp* doesn't have any meat. My boyfriend and our roommate well, if there isn't meat they are back in the kitchen in less than the usual time after we've finished dinner. (Yes... I'm saying they are grazers ;-))

I got home from a long day at school and had pasta on the mind. Perfect! A quick and easy dinner... but wait, it's the end of the week and we're running low on any meat besides chicken.. but wait! There is still some pepperoni in the fridge from our homemade pizzas a few nights earlier.. great! But it still needed something else... and to satisfy the boys without satisfying the cook... well that would just be wrong! What better way to satisfy the cook (*cough* me**) than to load the pasta with veggies!!

I decided to try a new way of cooking frozen vegetables rather than the typical steaming method.. and that's where the dish was born.

Ingredients
Your choice of pasta (I used gluten free angel hair)
Pasta sauce (whatever you have on hand is fine)
Mixed frozen vegetables (or if you aren't pressed for time use fresh!)
Pepperoni slices
Olive Oil
Seasonings of choice

*I realize these are all store-bought ingredients but hey... give it a shot!*


To Prepare
Preheat oven to 400 degrees. Begin to boil water for pasta and cook as directed. Line a cookie sheet with foil, place all veggies on the sheet and lightly cover with olive oil and whatever spices you like (garlic powder, salt, pepper, italian seasoning - just some ideas). Place in oven and let the veggies roast until they start to brown (about 15 minutes). Meanwhile, heat up your pasta sauce in a medium saucepan (I always like to throw in extra seasoning just for good measure). Continue to check on veggies until they seem done, then turn oven off and remove the veggies from the oven. When the pasta has just a few minutes left to cook, add the pepperoni slices to the veggies and put back in the oven to warm. Drain the pasta and plate with sauce. Take the veggies and pepperoni out of the oven and lay ever so beautifully on top of your pasta. Grate some fresh parmesan (optional) and you are ready to eat!

This dish is simple yet pleasing to the eye. The slight spice of the pepperoni mixed with the roasted veggies transform your typical spaghetti night into one that your guests will be asking for weekly! Use different veggies, fresh or frozen, as the seasons allow and let your mind wander with spice!

As always, most importantly... enjoy!

Cookies for Breakfast

What a wonderful title huh? I mean really... who doesn't want to eat cookies for breakfast?!

These amazing pumpkin spiced cookies are from the Whole Living Blog and the best thing is, you don't have to feel bad about eating them! These cookies are definitely not your typical sweet treat - they sort of resemble oatmeal pancakes. If you like your jumbo cookies really sweet I would suggest adding some brown sugar, or use maple syrup in place for the agave, as the original recipe calls for. I, however, think they are perfect as is, especially when paired with sweet little raisins.

Here is the recipe with my minor substitutions:

2 c gluten free oats
1 cup mashed pumpkin (the can version works perfectly fine)
1 ripe banana
1/3 c pecans, chopped
3 tbsp ground flaxseed
3 tbsp agave nectar
1 1/2 tsp pumpkin pie spice
1/4 tsp sea salt
handful of raisins (optional)

Combine the pumpkin, banana, agave nectar, pumpkin pie spice and sea salt in a medium bowl. Blend with a hand mixer until smooth. Fold in the oats, pecans, flaxseed and raisins (if using). Shape into 7 large cookies (about the size of your palm - yes, really!). Place onto a cookie sheet sprayed lightly with canola oil. Bake at 350 for 13 - 15 minutes. Let cool on a wire rack (or until cool enough to eat ;-))
Store the leftovers in the fridge, or freeze in aluminum foil and microwave 30 seconds for a quick breakfast on the go.

I made these after the CU football game this weekend and had one for a bedtime snack and one for breakfast the next morning. To accompany the jumbo cookie I had a banana, a handful of raisins and a delightful cup of coffee mixed with vanilla oat milk. Ahh it makes me happy just thinking of how perfect this breakfast was, enjoy!

Blackberry Syrup Cornbread Muffin

Breakfast is the most important meal of the day... and it just so happens to be my favorite meal of the day. Which is why I've decided to start posting more of my breakfast concoctions for your enjoyment :-)

This breakfast's inspiration came from my amazing boyfriend :) I made these cornbread muffins to accompany our Beef & Butternut Tagine dinner last night but the muffins came out a little... crumbly and not super special...hmmm :-/
Now I'm not blaming the original recipe, I know it is because I only made half the recipe and cooked them as muffins which only took half the suggested cooking time (true cornbread should take some time to cook so the cornmeal completely breaks down and softens). However.... my boyfriend used his family's tradition of mashing up the cornbread with butter and syrup and poof, just like that, the not so special cornbread muffin was like a dessert!

That gave me the idea for this breakfast - blackberries... real maple syrup... cornbread muffin... butter... banana chips...

So simple yet so delicious! Feel free to add additional fruit and perhaps a real banana, but the combination of the sweet-tart blackberries, the sweet cornbread and the crunchy banana chips is an absolutely delightful way to start any day - especially a Sunday morning before 2 hours of yoga ;-)

"Cinnamon Toast Crunch" (no gluten!)

Think back to when you were a kid... remember those deliciously sweet, sugar-coated cereals that you oh-so loved?

Fast forward a few years...

You see those cereals in the aisles at the super market and are brought back to the "good old days" when you could eat whatever you wanted without any sort of stomach or body ache... Well, I'm here to tell you that it is possible to make your very own version of those yummy cereals, but with a bit of a makeover. I found the recipe for Cinnamon Toast Cereal on the Peas and Thank You website. The first day I saw it was of course a day, more like a week, that I didn't have any free time to make it. So there it went into the "breakfast" bookmark folder until the time was right.

The "right time" came soon enough...

Saturday night! I's the perfect time! Of course I'm not going to be doing homework on a Saturday night.. I should be out partying and living up my 21-year-old life... right?! Well... it just so happens that many Saturday nights I prefer to spend my time in the kitchen, debating over which recipe to try next. Yes, you might say I'm a bit of a nerd... but hey that's the way.. uh huh uh huh... I like it ;-)

My substitutions to the original recipe:

• amaranth flour in place of the garbanzo/fava bean flour
• about 1/8 - 1/4 less than the water suggested (I always say it's better to start with less and add more if needed)

A few notes:

• The batter will be runny and thin - this is how you want it.
• Place on a parchment covered cookie sheet and move it around so that the batter spreads out and is very thin (don't worry, again, this is how you want it).
• I made just half the recipe this time and cooked it for 12-14 minutes. Whether you make half or the full recipe, just look at the edges, when they begin to brown and look crispy take it out.
• I used a spatula to carefully separate the parchment paper. I then used a pizza cutter to cut the mass of cereal into square pieces. Place them all back on the cookie sheet for 4-6 minutes. Then take it out, turn them over and cook a minute or two more. Once all pieces seem crispy let them cool on the cookie sheet.
• I stored the cereal in a plastic tupperware container but found most of the crunch to be gone the next day... I removed the top and let the cereal sit open to the air so the extra moisture would evaporate. My advice, if you aren't going to eat the cereal right away, pour some into a bowl about an hour before you want to eat it, or pop it back under the broiler for a few minutes to get that real crunch to come back. 

I'm definitely going to be making this again, trying out different flours and additions (perhaps cocoa) to the mix. I'll let you know how it goes! In the meantime, have fun with this... it really does make you feel pretty talented to make your own cereal ;-)

Tahini Chocolate Chippers

These cookies sparked my interest at Lauren Loves Good Food blog. I had bought some tahini a few weeks earlier and didn't want it to go bad before I had a chance to use it. My friend just introduced me to some awesome new food blogs, which is exactly where I found these quick little tahini cookies.

If you don't know much about tahini it is a paste ground from sesame seeds. The texture is similar to a nut butter, though slightly less thick. By itself, it resembles the taste of a nut butter... well, sort of. It is most commonly used in hummus, but hey, it is a good source of protein with little sugar so.. why wouldn't you make cookies out of it?!

There are a few things that are really great about these cookies:
1. they have only 6 ingredients
2. they take hardly any time to make
3. they taste just like peanut butter cookies (which is a definite plus if you are someone like me who no longer gets to enjoy that wonderful taste)

Here are those 6 simply lovely ingredients:
(I found this recipe to make about 18 cookies, give or take a few)

1 cup tahini
1/2 c sugar
1 egg
1/4 teaspoon salt
1 tsp vanilla
2 tbsp chocolate chips or raisins (optional) - I used Enjoy Life's dairy free chocolate chips


Mix all ingredients together in a medium size bowl with a large wooden spoon. The batter will seem runny at first but as you keep mixing it will thicken (it's like a science experiment!) Lightly spray a baking sheet with canola oil. Form the dough into balls, a little smaller than golf balls, place on the cookie sheet and flatten lightly with the back of a spoon. (I didn't decide to flatten them until halfway through baking but I definitely think it is a better idea, as they will cook more evenly.) Bake at 325 for 10-14 minutes. Let cool for a few minutes and carefully transfer to a wire rack to fully cool. Be aware that the cookies are extremely delicate when they are still warm but will hold together as they cool. They still have that crumbly texture but - like I said they taste and act like peanut butter cookies! I hope you enjoy these yummy little treats! Go tahini!

Yes, that on in the middle has a bite out of it... I couldn't resist trying them!
And then remembered to take the picture ;-)

Strawberry, Orange, Carrot Smoothie

Settle down now... I know seeing "carrot" in the name for a smoothie threw you a little off-guard. Rest assured that this smoothie is sweet, delicious, and ever so good for you!

Here are the simple ingredients that I'm sure you already have on hand!

5-6 fresh strawberries
5-6 baby carrots or 1 regular sized carrot
1 cup orange juice (I used Tropicana, less sugar and only pure ingredients)
1 small ripe frozen banana

First, you'll need to steam (or microwave - I'll admit this is how I did it because I wasn't patient enough for steaming!) the carrots until tender and can be pierced with a fork. Run them under cold water and let sit a few minutes. Place all ingredients in the blender and process until smooth. Add more fruit or more OJ to get the smoothie to your preferred thickness. That's it!

I enjoyed this smoothie as a post-workout snack along with Soy Crispettes from Whole Foods. (One serving of these light delicious crisps gives your body 8 grams of protein!) Enjoy!

Not Your Average Kale Chips

Kale... it's somewhat of a "trouble" food... most people know it is good for you but just can't get it down. I've tried it in smoothies but eating kale as chips is definitely my favorite way to go!

I have made kale chips once before and they turned out okay but nothing picture worthy. I found this recipe for Sweet and Spicy Kale Chips on The Whole Life Nutrition Kitchen website. If you've never visited their site, do it now! They have so many incredible recipes that already match most allergy needs, but are also super easy to modify if need be.

As far as the kale chips.. they're great! Crunchy and satisfying for an afternoon snack or in my case.. to pair with my sunbutter and jelly flatbread sandwich - it was the perfect lunch to have during my massive study session ;-)

I followed the recipe exactly for the kale chips, but do be warned, the dressing may not taste very spicy at first but as the kale chips sit after being cooked... that spice sure does show up! If you'd prefer less spice, I think 1/4 tsp cumin or chili powder would work really well with the other ingredients in place of the crushed chili flakes.

One last note, I cooked mine at 275 rather than 250 hoping to speed up the process, but they still needed about 40 minutes to get the ultimate crunch. Be patient my friends.. this healthy snack is well worth it!

Decadent Raspberry Chocolate Smoothie

This smoothie tastes so decadent and dessert-like I just had to put it into a wine glass!

I needed a morning snack that was quick and something I could take on the go (and no I didn't take the wine glass in the car.. the smoothie got transferred into a plastic cup). What comes to mind? A smoothie of course! Although this one really tastes more like a milkshake, it contains only healthy ingredients and is not too thick so.... a smoothie it is.

What you'll need:
6-10 fresh raspberries
1/2 ripe banana (fresh or frozen is fine)
1/4 c vanilla hemp milk + water as needed for the right consistency
1 packet (or 2 tbsp) Justin's Chocolate Hazelnut Butter

Put all ingredients into blender and blend until thoroughly mixed. Feel free to add any extra fruit, I personally think mango would be delightful ;) The combination of hemp milk and nut butter adds a decent amount of protein but if you are looking for more of a protein shake you can add hemp protein powder but make sure to also add more liquid as well so it doesn't get too thick.

That's it, now go enjoy!

Revamped Morning Cereal

This breakfast is so simple but it is so delicious, filling, and oh so healthy! Some mornings you just feel like cereal... it is comforting and something that almost never upsets your stomach. This mixture of cereal can be varied, using any berries or fruit you have on hand and using any non-dairy milk (or if you can tolerate dairy, regular milk!) Personally, I think the combination of tart raspberries, sweet dried mango and creamy vanilla hemp milk is the perfect match - but feel free to experiment!

The cereal I eat 99% of the time is Enjoy Life Crunchy Flax Cereal. It is filled with fiber and protein, has a great crunch and actually stays with me until lunch time!

Top this with fresh raspberries and chopped dried mango (any dried fruit you have will also work), and add  your preferred amount of Pacific Foods Vanilla Hemp Milk. Enjoy with a large cup of green tea and your morning will be transformed! Okay maybe that is a little dramatic but.... it is a great way to start any day :-)

A Perfect Fried Egg & Green Chili Cornbread

For the last month or so I have been able to add eggs back into my diet (thank goodness!), I don't eat them all the time but when I do it is a treat and a nice break from my typical breakfast rotation. I made this Green Chili + Cinnamon Cornbread from the Gluten Free Goddess yesterday and it accompanied our dinner of "naked" burritos perfectly. After dinner I was thinking of what I could have for breakfast to switch things up and the light bulb turned on... A perfectly cooked fried egg with a slice of the cornbread, and a banana of course ;-)

As you can tell with my breakfasts so far... I tend to fair on the simpler side, however, I am strong believer that simplicity is well worth whatever time it takes. Cooking an egg and heating the cornbread on the skillet does require more work than pouring a bowl of cereal... BUT the benefits are so much greater and the taste will leave you drooling for more.

**A quick side note... When I was younger anytime my mom would make french toast for breakfast it was always accompanied by a fried egg. The mixture of the sweet french toast and syrup with the savoriness of the yolk and the egg meshed together PERFECTLY... this breakfast dish reminds me of that... almost bringing me back to life at home with the parents ;-))**


To prepare this breakfast you will have to have the cornbread left over, meaning you'll get to enjoy it (at least) twice!! It is very simple to make and the addition of green chilies and cinnamon is incredible!

To prepare your breakfast cook one (or two) eggs in a skillet. While the egg is cooking warm the cornbread on all sides (flipping after about 20 seconds for each side) - this gives it a nice crust and well... who doesn't like freshly warmed cornbread?! When the egg is cooked and the cornbread is crusted, place both on your plate and cut up any fresh fruit you'd like. That's it! Simple yet delicious, enjoy!

Ooey Gooey Quesadillas, Dairy Free!

I can honestly tell you that I don't have the words to describe how excited I was to have a REAL quesadilla that actually tasted like a one! I have had a few bites of cheese here and there over the last several months but not a full meal... Dairy has probably been the hardest thing for me to give up but.. my body seems to be happier without it so I have managed to fight my cravings.

I found shredded soy cheese at Vitamin Cottage and thought I'd give it a try (they have many brands, try them all and find your favorite!) I was a little weary about it at first since my last dairy free cheese purchase turned out a little less than... tasteful.

When I opened the bag and tried a little sample I was AMAZED! The best way I can describe the flavor is to relate it to the box mac 'n' cheese you had when you were little... that Velveeta-type, melts-in-your-mouth deliciousness ;-)

Back to the recipe... we had lots of leftovers in the fridge that were at that "eat it or throw it out" stage so I thought hmm what to have for dinner.... QUESADILLAS! They have endless possibilities for fillings and can be personalized to your liking. I filled mine with leftover homemade sloppy-joe, you can find the recipe here. This time around I made it with ground turkey instead of beef, give it a try if you don't eat beef, both taste great but I must say the beef has just a touch more oomph in flavor. I follow the recipe to the tee (except for adding twice as much carrot) and it is always a huge hit.

To prepare your quesadilla follow this tried and true method:

Gather the ingredients you'd like for the filling, place on one half of a tortilla (I use teff tortillas, you can use whatever you have on hand), top with the delicious soy cheese. Warm a medium skillet, use butter or any butter-like spread you have and grease the bottom of the pan. Carefully place the tortilla into the skillet and butter the top side. Wait a few minutes and flip, wait a few more minutes and there you have it! Both sides of the tortilla should be crispy and the filling should me melted. Use a pizza cutter to slice the quesadilla into as many pieces as you like. Eat as is or serve with salsa. Last but not least... enjoy!

Simple Fulfilling Rice Toast with Sunbutter & Banana

I'm not sure if I can really call this a recipe, but what I can call it is happiness, filling, healthy and such a wonderful way to start any day.

If you've ever been able to have regular bread (that is, bread with gluten, yeast & dairy) and peanut butter you know how delicious a  peanut butter, banana & honey sandwich can be. This is an allergy free spin off of that but made for breakfast.

The bread I use for this is Food for Life Yeast Free Brown Rice Bread. It is very dense and has a taste similar to sourdough bread. It is so dense that it really only works if it is toasted, and even then I'm not sure I would use it for a sandwich. However, for morning toast, especially toast topped with sunbutter and a banana it is perfect.

This breakfast is very simple to prepare - Toast the bread (I always make two pieces), when it is ready top with your sunbutter of preference (I use Once Again Sunflower Seed Butter), add a sprinkle of cinnamon to both slices, cut up the banana and add to toast, top with a drizzle of honey and enjoy with a large cup of green tea :)

I know it is simple and may not seem like much but to me it is one of those comfort foods that always sounds good and always satisfies.

I hope this brings a fresh idea to your mornings, enjoy!

Teff Chips

This is probably the simplest recipe I will ever post but I think it is very blog-worthy and I'm hoping it brings smiles to those who are tired of the same old rice cracker or rice chip. I have made several of my own crackers, and while they turned out...okay...they didn't have that crunch that I always long for in a snack.

I found these gluten free teff tortilla wraps several months ago and one day had the idea that they could be baked and turned into chips...

Mission accomplished! Simply preheat the oven to 350, lightly brush the tortilla with olive oil and use a pizza cutter to cut into the desired size chips you like. (I get about 23 wheat-thin sized chips. Also, if you prefer a salty snack, sprinkle with kosher or sea salt before baking.) In my oven 9 minutes usually does the trick, but be careful... not all ovens cook the same and when they begin to brown they'll brown quickly.

Once they are to your desired doneness let them cool on a wire rack and enjoy! I love how quick these are to make, how well they'll keep if you want to make more than one batch, and mostly I love that they are gluten free, crunchy and not made of rice!

Yes they are simple but sometimes... it's the simple things in life that really make you smile :)

TV Dinner

Tonight, my boyfriend is having dinner with some buddies on the hill and our roommate won't be home until later. So... it's cooking for one. I actually really love these nights because the possibilities for dinner are endless! I can have whatever looks good or sounds good - and all I have to worry about is pleasing myself :-)

I've had the last bit of my smoked salmon in the fridge for a while and it needed to get used up so here is what I came up with...

1 serving smoked salmon (whatever brand/flavor you like)
1/3 c shelled edamame
1/3 c corn (I'll admit I used the canned sweet corn but it still works!)
1 serving sweet potato fries (or whatever sweet potato or other potato you have...leftovers are easiest)
olive oil

Mix it all together, microwave until you've reached the temperature you like best.


I know it doesn't seem like anything special but when you have the place to yourself, a TV in front of you and a few hours until Jersey Shore premieres...(yes... I've gotten sucked in... ) it's easy to relax with this comforting yet extremely nutritious meal!

Enjoy!

Summer Quinoa Salad

As usual, I had my whole week of meals and snacks planned out… I was eating last night’s dinner of baked sweet potatoes, onions & garlic with apple-chicken sausages. The sides were sautéed yellow squash and quinoa. It was absolutely delicious and I thought it would be perfect for tomorrow’s lunch.

I woke up this morning feeling sort of… heavy… I wanted a light summery lunch… and VWALLA! It came to me…

What you'll need:

Cooked quinoa (as much as you are hungry for)

Sliced carrots (I used one large carrot sliced into rounds)

Dried cherries

Sautéed squash (zucchini would work well too)

Spinach (pack on the nutrients!)

Walnut oil

I love this recipe because it is so easy to throw together, and you can substitute or add any veggies/fruits/nuts you wish! I heated up the quinoa through squash until hot, then added the spinach and walnut oil and mixed everything together. It is light, summery, filled with flavor and leaves you feeling ready to take on the afternoon. Enjoy!