Recipes

I want to share some awesome healthy recipes for random things- just because even though I don’t eat as healthy as I want to, I need some encouragement in these recipes : )

Chocolate Chip Quinoa Cookies:

Ingredients

  • 1/2 cup minus 1 tbsp quinoa flour (52g)
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 2 packed tbsp brown sugar or coconut sugar (22g)
  • 2 tbsp white sugar or xylitol (20g)
  • 2-4 tbsp chocolate chips, optional
  • up to 2 tbsp milk of choice, as needed
  • 1/2 tsp pure vanilla extract
  • 1 tbsp plus 1 tsp vegetable or coconut oil (15g)

Instructions

Quinoa Cookies Recipe: (Makes 6-8 quinoa cookies, so feel free to double the recipe!) Preheat oven to 310 F, and lightly grease a cookie tray. In a mixing bowl, stir together all dry ingredients. In a separate bowl, whisk together all liquid ingredients (starting with 1 tbsp milk of choice). Pour wet into dry to form a dough, then add the extra milk of choice if needed. If dough becomes a little too gooey, just freeze 20 minutes or until firm enough to shape into balls. Shape balls, then flatten if a flat cookie is desired. (I did not flatten the ones in the photos.) Bake 8-9 minutes in the middle rack. (As it states on my Recipe Troubleshooting page, you should always bake in the middle rack with my recipes, unless otherwise stated.) The cookies should look undercooked when you take them out, which is completely okay: they will continue cooking as they cool. Don’t try to remove them from the tray for another 15-20 minutes.

 Gluten Free Breakfast Quiche

Ingredients: everything is organic

8-9 medium potatoes, thinly sliced

1 dozen eggs, beaten

1/3 cup milk

1 lb. cooked pork sausage

Salt and pepper to taste

Chopped green pepper or broccoli (optional)

Directions:

Take potatoes and make layers 1 inch thick in buttered 9 x 13 pan. (We also use a skillet, but different directions apply to that). Bake for 15-30 minutes in the oven, uncovered, on 350. (Ovens have different heat, so you’re just looking for the potatoes to be slightly hard, but you can put a fork into one). While baking, combine cooked pork sausage, eggs, milk, and seasoning together in a bowl. (If you want to add veggies, now would be the time). When the potatoes are ready but NOT totally done, take them out and pour the mixture over them. Put it back in the oven on the same temperature for about 30 minutes. Then take it out and see if the eggs are cooked. Note: Sometimes water will gather on top and make it seem like the eggs aren’t done. Just try to spoon out the liquid on top (it’s often the juice from the pork) and check with a fork to see if both potatoes and eggs are done. You can serve it with sour cream on top, which makes it taste super good- but if you have a dairy intolerance or are just on a diet, it’s fine without it too : ) Enjoy!

Simple Mashed Potatoes:

*This recipe uses all organic ingredients and this makes about enough for 2 servings per 7 people.

1 bag of potatoes (or about 8-10 medium sized potatoes)
1/3 stick of butter
1/2 cup of milk
Plenty of salt

Directions:
Wash and cut potatoes into chunks (they do NOT have to be perfect!). Throw into large sauce pan or Dutch oven, and cover with cold water. Turn onto medium heat and wait until they’re boiling. Once they start boiling it can be anywhere from 1/2 hour to 1 hour before they’re done- depending on your stove and the amount of potatoes you do. After they are soft, strain water out and begin adding other ingredients. Put in a little butter, add a little milk, add a little salt. Just continue mashing (using a potato masher is very helpful) until they are almost fluffy. You may have to add more milk, so just eye it- you want them to be “lumpless” (is that a word?) and fluffy. Enjoy!

Do It Yourself – Homemade Protein Bars

Makes approx. 16 bars (or 1 big bar :).  Depends how big you make ‘em!)
Ingredients:
Base:
2 cups nuts or seeds (almonds, sunflowerpumpkin, or macadamia.  Mixing several kinds is fine too.  Soak and dry these if at all possible.)
½ cup flax meal (flax seeds ground in a blender or spice grinder) (alternatively, use rice bran or protein powder)
½ cup shredded coconut (unsweetened and organic if possible)
½ cup seed or nut butter (again, made from soaked and dried nuts is preferable)
3/8 teaspoon salt (I use RealSalt)
½ cup coconut oil (or alternative solid fat.  Use cocoa butter or butter for a more warm weather-stable bar)
2 Tbsp liquid sweetener –  use 1/32 tsp of stevia extract (read my post on stevia here.)
2 teaspoons vanilla extract
Topping:
Top with either my Homemade Chocolate / Carob Bar or melted Homemade Chocolate / Carob Chips (1 cup of chips per bar recipe)
Method
1.  Place nuts or seeds, flax meal, coconut, seed or nut butter and salt in the bowl of a food processor.
2.  Process until the nuts or seeds are ground into a coarse meal
3.  Melt coconut oil over low heat.  If the temperature of your home is around 76 degrees, you can skip this step and add the oil directly to the food processor as it will be soft enough to process easily.
4.  Add coconut oil, sweeteners and vanilla to processor bowl and process until well combined to form a thick, yet crunchy paste.
5.  Press the mixture into an 8×8 square pan (you can be quite flexible here.  A 9×9 will work just fine.  A larger pan will produce thin bars, while a smaller pan will yield thicker ones.)
6.  Place in refrigerator to chill.
7.  While bars are chilling, prepare Homemade Chocolate / Carob Bar, but don’t harden it.
8.  Top bars with the Homemade Bar.  Alternatively, use your own or my Homemade Chocolate / Carob Chips before melting, or melt and top with those.
9.  Place back in refrigerator to chill (if you can wait that long :-)!)
10.  Cut into squares and serve.
11.  Store in refrigerator.
*I also have used xylitol and erythritol.  Here’s where to buy xylitol and erythritol.
Variations and Notes:
  • Use vegetable glycerine for a low carb version.  If you don’t need low carb, use Sucanat or honey for more natural options.  If  you don’t use glycerine, then 1 scoop stevia extract is a good choice.*)
  • Substitute up to the total amount of the flax meal with the same amount of rice protein for an extra punch of protein.  Nutribiotic makes a great brand from non-GMO brown rice.  You could also use some of this great grass-fed gelatin to firm up the bars and give more protein.
  • Rice bran is a great nutrient-boosting alternative to the flax meal as well.
  • Want to use stevia?  Try my DIY Liquid Stevia Drops recipe.

 

Peanut Blossoms

48 Hershey’s kisses
1/2 cup shortening
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 TB. milk
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
Granulated sugar

Directions:
Heat oven to 375. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Makes: about 4 dozen cookies. Enjoy!

 

 

 

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