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Quinoa Stuffing Recipe

Quinoa Stuffing Recipe | Nutrition & Recipes | Scoop.it
A gluten-free, vegan quinoa stuffing recipe. Quinoa makes a healthy alternative to traditional stuffing. Enjoy some Quinoa Stuffing with your family!
Kathy Heidebrecht's insight:

Ingredients:

1 cup red quinoa

1 cup white quinoa

3 large sweet potatoes, peeled and diced

1 large shallot, diced

3 garlic cloves, minced

2 tbsp olive oil

1/2 cup chopped pecans, toasted

1/2 cup fruit juice sweetened cranberries

1 tbsp cumin

1 tsp red pepper flakes

2 tbsp apple cider vinegar

Sea salt & pepper to taste

 

Bring 4 cups of water to boil, adding your quinoa in and turning down to low. Let the pot simmer for 8 – 10 minutes, turning off the heat when the water is absorbed. Leave the pot covered and let it stand for while the rest of the meal cooks.

 

Preheat the oven to 400 degrees F.

Toss your diced sweet potatoes, shallot and garlic in a large bowl with olive oil and a bit of salt and pepper. Grease a baking sheet with cold pressed olive oil spray and spread the potato mixture out. Roast for 15 – 20 minutes, flipping the sweet potatoes over half way through.

 

Add the roasted vegetables and quinoa together in a large bowl. Toss in your cranberries and toasted pecans and fluff to combine. Now add your seasonings: apple cider vinegar, cumin, red pepper flakes, salt and pepper. Give the bowl a few gentle tosses and you’re done!

  

Either serve immediately or refrigerate overnight and warm up in a 200 degree oven the next day!

Serves 8 – 10 as a side.

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Soaked Oatmeal Blueberry Vanilla Muffins (Nut-Free, GF Option) |

Soaked Oatmeal Blueberry Vanilla Muffins (Nut-Free, GF Option) | | Nutrition & Recipes | Scoop.it

 

Ingredients

1 c. rolled oats (I use Country Choice Organic Oats)
1 T. lemon juice
1 c. milk of your choice (I use hemp)
1/4; c. olive oil
1/4; c. honey
1 egg
1 T. vanilla extract
1 c. flour (barley and oat are my favorites)
1 1/2; t. baking powder
1/2; t. sea salt
3/4; c. blueberries (defrosted, if frozen)

Instructions

Mix the oats, lemon juice, and milk.
Cover and let soak for as quick as 20 minutes or as long as 12 hours (overnight) on the countertop.


Preheat the oven to 400 degrees.
Mix the soaked oats with the oil, honey, egg, and vanilla (stir in the blueberries last).


In a separate bowl, mix the flour, baking powder, and salt.
Mix the dry ingredients with the wet just until combined.
Dollop the batter into 12 paper muffin cups.
Bake 15-16 minutes, until toothpick comes out clean.

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Sweet Potato Egg Cups

Sweet Potato Egg Cups | Nutrition & Recipes | Scoop.it
3 sweet potatoes
½ cup coconut oil, melted and divided
sea salt and black pepper
12 eggs

INSTRUCTIONS

Preheat the oven to 400 degrees. Scrub the sweet potatoes and place in a baking pan. Rub with coconut oil and season with salt and pepper. Bake for 25 minutes, until semi-tender.

Once the sweet potatoes are cool enough to handle, peel the skin, leaving just enough skin to grip one end. Chop into pieces and run through a food processor with the grating attachment.

 

Lightly grease 12 muffin tins with coconut oil. Press the shredded sweet potato mixture into each of the 12 muffin tins. Season with salt and pepper. Lightly brush with melted coconut oil. (Optional: For crispier potato, bake for 10 minutes before adding the egg.) Crack an egg into each sweet potato cup. Season with sea salt and black pepper. Bake for 10 to 20 minutes. Enjoy!

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Flourless Cheese Bread

Flourless Cheese Bread | Nutrition & Recipes | Scoop.it
Flourless Cheese Bread

(Makes 9 servings)

1 cup milk of choice
2 tsp vinegar
2 tbsp water or oil
1 tbsp ground flax
1 1/2 cups shredded cheese – such as Daiya vegan
1 cup garbanzo flour (Regular flour can be substituted) (120g)
1 tsp salt
1/2 tsp baking soda
1/4 tsp onion powder
pinch stevia OR 1 1/2 tsp sugar

Preheat the oven to 400 F. Grease an 8-inch square pan, then set aside. In a measuring cup, whisk together the first 5 ingredients and let sit at least 5 minutes. Combine all remaining ingredients in a bowl, and stir very well. Pour wet into dry, stir to combine, and pour into the prepared pan. Bake 21 minutes on the middle rack, then let cool before slicing and removing from the pan. I’ve only tried the recipe with garbanzo flour, but feel free to experiment.
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Carrot Cake Cookies (Paleo)

Carrot Cake Cookies (Paleo) | Nutrition & Recipes | Scoop.it
uthor: Lauren Goslin
Serves: 9 cookies
Ingredients

6 T. coconut flour
¼ t. sea salt
¾ t. cinnamon
⅛ t. ginger
⅛ t. nutmeg
pinch cloves
2 large eggs, room temperature
¼ c. coconut oil, melted
¼ c. honey or maple syrup
½ t. vanilla
¼ c. carrot, finely grated
2 T. raisins
2 T. walnuts, chopped (optional)

Instructions

Preheat the oven to 350 degrees.
In a bowl, mix the dry ingredients (flour, salt, spices).
Lightly beat the eggs in a separate bowl and mix in the oil, sweetener, vanilla, carrot, raisins, and walnuts, if using.
Mix in the dry ingredients with the egg mix until the batter thickens.
Dollop the batter onto a parchment paper-lined baking sheet (I make nine cookies).
Bake 19-22 minutes until the cookies are firm and the tops are golden.
Cool and enjoy!

Notes
Nutrition facts are based on using honey and NO walnuts. WW points (new system): 4
Nutrition Information
Serving size: 1/9 of recipe Calories: 129 Fat: 8 g Saturated fat: 6.3 g Unsaturated fat: 1.7 g Trans fat: 0 g Carbohydrates: 13 g Sugar: 9.5 g Sodium: 79 mg Fiber: 2.3 g Protein: 2.
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Healthy Buttermints: Stop Sugar Cravings Instantly!

Healthy Buttermints: Stop Sugar Cravings Instantly! | Nutrition & Recipes | Scoop.it
ngredients

For the only-butter version
1 cup butter, organic pasture butter is the healthiest! (Ghee will not work as a substitute for the butter, because it will not emulsify with the honey)
10 drops peppermint essential oil (I recommend this one) OR 1/8 - 1/4 tsp. peppermint extract (UPDATE: please read my newer post about ingesting essential oils here)
3 Tbs. raw honey (You can increase to 4 Tbs. if desired)
Small pinch of unrefined salt
Optional: 2 Tbs. cocoa powder for a chocolate version (a reader's suggestion)
For the version with coconut oil
1/2 cup butter (pasture butter is best!)
1/2 cup organic coconut oil
3 Tbs. raw honey (You can increase to 4 Tbs. if desired)
10-12 drops peppermint essential oil (I recommend this one)OR 1/8 - 1/4 tsp. peppermint extract (I use the oil) Taste and adjust amount as necessary.
For a dairy free version
1/2 cup coconut butter, available here
1/2 cup coconut oil, liquified
3 Tbs. raw honey
10-12 drops peppermint essential oil or 1/4 tsp. peppermint extract

Instructions

Have the butter at room temperature. Stir together all ingredients and add more peppermint extract to taste, if desired.
Scoop mixture into a disposable pastry bag or zip-top bag. You can use a metal pastry tip like I did, I just stuck the metal tip into the end of a zip-top bag and then cut off a corner of the bag (see picture above). If you don't want to use a tip, just snip of the corner of the bag.
Squeeze bite-sized buttons onto a baking sheet lined with unbleached parchment paper. Place in the fridge until firm, about 2 hours, then transfer to a storage container and store in the fridge.
For the version with coconut oil
This variation includes both butter and coconut oil. Because the coconut oil is softer than butter, it will be too soft to pipe through a pastry bag. Instead, mix together all ingredients and then spread in an even layer onto a baking sheet lined with unbleached parchment paper. The mixture will be thick enough to spread evenly and stay put.
Place in the fridge until firm, about 2 hours, then cut into little squares and transfer to a storage container. Store in the fridge.
For the dairy free version
Make sure the coconut butter is at room temperature - it should be stirable. If it is solid, place the jar in a saucepan of hot water and stir until it is liquid.
Combine all ingredients. Spread on a parchment-lined baking sheet as described in the coconut oil + butter version above. Alternatively, use a spoon to drop small dollops of the mixture onto a parchment-lined baking sheet. Chill until solid.

Notes

For a chocolate version: A reader told me she made this recipe with the addition of 2 Tbs. cocoa powder, for a chocolate version, with success. That sounds like a great idea and I wanted to share it here!
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Cauliflower Tater Tots - Paleo

Cauliflower Tater Tots - Paleo | Nutrition & Recipes | Scoop.it
Ingredients

Tater Tots
1/2 head large cauliflower
1 Tbs. coconut oil/butter/ghee
2 eggs
4 tsp. coconut flour (stir the flour with a fork, then measure) (get coconut flour here)
3/4 tsp. unrefined salt
1/2 tsp. Herbes de Provence, crushed (optional)
2 tablespoons (about) coconut oil/ghee/lard for cooking the tots
Lime Avocado Sauce, for dipping
1 avocado
Juice of 1 lime
Salt, to taste
Recommended tools
Mini ice cream scoop, find it here or at a cooking store

Instructions

Piece the cauliflower into florets, then place the florets into a food processor. Pulse for about 10 seconds, until it resembles fine grains of rice.
In a large skillet, heat the 1 Tbs. of oil over medium heat. Add the crumbled cauliflower, stir to coat, then cover and cook for 2-3 minutes. Remove the cover and cook for another 2-3 minutes, until softened. Turn off the heat and let cool until no longer hot.
Optionally, transfer the cauliflower to a bowl, but I prefer to save the time and I mix up the batter right in the skillet. Add the coconut flour, eggs, salt, and optional Herbes de Provence to the cauliflower mixture and stir until well combined.
Heat another skillet over medium heat and add a spoonful of cooking fat to coat the bottom.
To make the tater tots, I highly recommend using a mini ice cream scoop, which is also called a "cookie dough scoop" and you can find it here. This is an easy way to get uniformly-sized, ideal-height tater tots. Using the scoop or just a spoon, drop the batter onto the hot skillet. If using a spoon, use 1/2 Tbs. of batter per tot and make it about 1/2 inch thick.
Cook until golden brown and crispy, about 2 minutes, then flip and cook until the other side is golden. (To flip the small tots easily, I push the tot to the side of the skillet and use the side of the skillet to tip the tot onto the other side.)
Add more fat to the pan and repeat with remaining batter.
Enjoy while warm with optional Lime Avocado Sauce. To make the avocado sauce, blend the ingredients in a food processor until creamy.
Tots are best within an hour or preparing. Store leftover tots in an airtight container in the fridge and warm briefly in a skillet or in the oven before serving.

Notes

Feel free to double the recipe, but you'll need a large skillet to cook the whole cauliflower in one batch. If necessary, you can cook the cauliflower in batches if it doesn't fit into your skillet.
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Double Chocolate Cookies

Double Chocolate Cookies | Nutrition & Recipes | Scoop.it

1 1/2 cup pecans, toasted
12 dates, pitted
1/4 teaspoon sea salt
1 egg
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup chopped dark chocolate

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Combine all ingredients into a food processor and mix until well blended.
Roll out golf ball size cookies and place on the prepared pan.
Bake for 12 minutes

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Applesauce Cake

Applesauce Cake | Nutrition & Recipes | Scoop.it

cup coconut palm sugar
2 eggs
1 1/2; cup unsweetened applesauce
2 cups blanched almond flour
1/2; teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
⅓ cup mini chocolate chips

INSTRUCTIONS

Preheat the oven to 350 degrees F. Generously grease 15 muffin tins or a 9×13 baking pan.


Combine all of the ingredients, except the mini chocolate chips, in a large mixing bowl. Fill the prepared muffin tins or baking pan. Sprinkle the mini chocolate chips over the top of the batter and lightly press down.


Bake for 25 minutes in muffin tin or 35 minutes in baking pan. You’ll know the cake is fully cooked when it doesn’t jiggle when you shake the pan, and the edges are lightly golden. Enjoy!

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The Easiest Banana Oat Cookies

The Easiest Banana Oat Cookies | Nutrition & Recipes | Scoop.it
Ingredients:

3 bananas
1 3/4 cups rolled oats
1/2 cup date sugar

1 teaspoon vanilla
2 pinches cinnamon
Optional add-ins (see below)

Banana_Oat_Batter

Preheat oven to 350º F
Step One

Grab 3 bananas and mash them with a fork until no chunks remain. Pour in about 1 3/4 cups rolled oats and 1/2 cup date sugar*. Use the fork to mix until combined. Stir in a dash or two of cinnamon and a teaspoon of vanilla. Finally, add whatever throw-ins you’d like (see suggestions below) and mix again.

NOTE: Date sugar is not actually a type of sugar. It is simply whole dried dates that have been pulverized into a powder. Thus, date sugar and real sugar cannot be substituted interchangeably. If you don’t have date sugar, blending an equivalent amount of whole dates with the banana in a food processor would likely be the best substitute. I have written about the health benefits of date sugar before and use it often in my recipes.
Step Two

Spoon the batter into 12 rounds and place them on a Silpat or lightly-oiled baking sheet. Cook for about 10-14 minutes, until the outsides become golden and solid. Remove from the oven and allow to cool for 10 minutes before eating.

At this point, if you want to melt some dark chocolate and drizzle it over the top, no one would blame you.

Banana_Oat_Chocolate
Throw-in Ideas

The great part about these cookies is that they’re extremely versatile: you can make them differently every time. The plain cookies (with no throw-ins) work really well, but here are a few other flavor combo ideas:

Chocolate – Chocolate is the most ideal paring with the banana oat flavors in these cookies. Try either adding dairy-free chocolate chips into the batter or melting them and drizzling over the top after the cookies have cooked.
Blueberries – This is the version I make most often. Simply throw a handful of fresh or frozen blueberries into the batter before cooking.
Nuts – Peanut butter is another great paring with these cookies, as are whole nuts, like almonds or walnuts.
Coconut – For a great coconut macaroon-like cookie, add in a small handful of shredded coconut to the batter.
Cinnamon Apple – Cut an apple into small chunks and add them to the batter with an extra few dashes of cinnamon for cinnamon apple cookies.

You get the idea! Have fun exploring flavor combos and let us all know what you come up with in the comments!
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Radiant Raw Red Pepper Bisque

Radiant Raw Red Pepper Bisque | Nutrition & Recipes | Scoop.it

 

 

 

 

 

 

 

 

 

Serves: 2
Ingredients

2 medium red bell peppers, chopped
1 carrot, chopped
1/2; cup yellow onion, chopped
1/4; cup cashews (nut free: use sunflower seeds)
1 clove garlic, peeled
1/2; cup vegetable broth (without yeast extract) or water
2 tablespoons red wine vinegar
1 teaspoon oregano
1/4; cup coconut milk
sea salt, to taste

Toppings:

pinch of red pepper flakes (optional)
1 avocado, sliced

Instructions

Place all of the ingredients into the blender and blend until smooth.
Taste and season with salt - stir or blend again.
To serve, place half of the soup in a bowl and top with red pepper flakes and sliced avocado.

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Grain-free Chocolate Dessert Crackers

Grain-free Chocolate Dessert Crackers | Nutrition & Recipes | Scoop.it
Ingredients

1 cup sliced banana – approx. 2 small bananas
2 tablespoons grape seed oil
1/2 teaspoon pure vanilla extract
1 1/2 cup roughly ground flax seed
6 tablespoons carob or cocoa powder
1/4 teaspoon ground cinnamon
Pinch sea salt
1 oz. melted gluten-free and dairy-free carob or chocolate chips

Instructions

Preheat oven to 225F and take out two large baking sheets. Set aside.
Mash banana with oil and extract until fully broken down and soupy.
Add flax seed, carob powder, cinnamon and salt. Stir with a spoon until everything is combined well. The dough will be very firm, like cookie dough.
Transfer to a large bowl.
Grab a piece of parchment paper about 10 inches wide. Scoop ½ cup of the cracker dough, roll it between your hands to make a ball, then place on one side of the parchment, in the middle.
Fold over the parchment (like a book) and then roll the dough between the two pieces of parchment until it’s about ¼-inch thick. Fold away the top half and cut or rip it away. Score the crackers into 1-inch cubes. Keeping the crackers on their current sheet of parchment, transfer the sheet to a baking sheet and repeat.
Bake for 2 hours, flipping halfway through and removing the parchment paper. The baking time will vary greatly on how thick/thin you make the crackers. You want the end result to be crisp, crunchy with no moisture left.
Remove from the oven and allow to cool on the baking sheet for 15 minutes.
Drizzle with melted carob or chocolate and allow to set for 30 minutes.
Makes 75 crackers, 5 crackers per serving.
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3 Ingredient Sweet Potato Pancakes With Roasted Berry Rhubarb Compote

3 Ingredient Sweet Potato Pancakes With Roasted Berry Rhubarb Compote | Nutrition & Recipes | Scoop.it

ngredients

For the pancakes:
1/2; cup sweet potato puree
2 eggs
1 tablespoon coconut flour
5-10 drops of stevia or 1 tablespoon melted honey (optional)
For the compote:
2-3 stalks of rhubarb, chopped
1 cup mixed raspberries and blackberries
1/2; tablespoon raw honey

Instructions

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Spread the rhubarb and berries over the pan and drizzle with the honey.
Roast for 25 minutes.
Meanwhile prepare the pancakes by whisking the eggs in a bowl and stirring in the sweet potato puree and coconut flour until smooth. (add in the stevia or honey if you prefer)
Heat a small non-stick pan over medium heat and oil the pan with coconut oil or cooking spray.
Pour the batter into the pan and smooth, let each pancake cook for about 3 minutes before flipping.
Repeat until the batter is finished. Makes about 6 pancakes.
When the rhubarb and berries are finished roasting, remove the pan from the oven and mash the rhubarb with the berries and add to a bowl.
Top the pancakes with ¼ cup of rhubarb compote and store any extra compote in a jar in the fridge for later use.

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Paleo Cookies - Grain Free Cinnamon Breakfast Cookies

Paleo Cookies - Grain Free Cinnamon Breakfast Cookies | Nutrition & Recipes | Scoop.it
ngredients

3 tablespoons ground golden flax seeds (See Notes)
1/2 cup plus 1 tablespoons water
2 teaspoons lemon juice
1/2 teaspoon vanilla extract (gluten-free)
1/4 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt (I recommend Real Salt.)
1 teaspoon ground cinnamon
3/4 cup unsweetened shredded coconut
1/2 cup chopped raisins (omit or use Homemade Chocolate Chips for a low carb version)
3/4 cup coconut butter or almond butter (see Homemade Coconut Butter and Homemade Almond Butter.)
3 tablespoons honey or 1-2 scoops stevia extract powder (See How to Use Stevia)

Directions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. In a small bowl, mix the flax seeds, water, lemon juice and vanilla and let it sit for about 10 minutes, until it forms a gel.

3. In another bowl, whisk the coconut flour with the baking soda, salt, and cinnamon. Add the shredded coconut and raisins and mix until well combined.

4. Melt the coconut butter and sweetener in a saucepan over medium heat. Add the coconut butter mixture to the dry ingredients and stir well.

5. Add the flax gel to the dough and mix until a thick, sticky dough forms. Scoop the cookie dough into 2-inch mounds and place on the prepared baking sheet about 2 inches apart. Repeat until all the dough is used.

6. Bake for 15 to 18 minutes, until golden brown. Let the cookies cool on a wire rack.
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Carrot Cake Cupcakes with Yogurt Frosting

Carrot Cake Cupcakes with Yogurt  Frosting | Nutrition & Recipes | Scoop.it
Grain Free Carrot Cake with Pineapple, Coconut, and Raisins

Makes 24 cupcakes

2 cups almond flour (buy almond flour here)

1/2 cup coconut flour (buy coconut flour here)

1 teaspoon baking soda

1/2 teaspoon sea salt (buy sea salt here)

1 pound carrots, shredded (I use this food processor)

4 large eggs

1/2 cup honey (buy honey here)

1/2 cup crushed pineapple, or diced fresh pineapple

1/2 cup raisins

1 cup coconut oil, melted (buy coconut oil here)

1/2 cup coconut milk or SCD yogurt

1 teaspoon apple cider vinegar

Preheat oven to 375*. Mix the almond flour, coconut flour, baking soda, salt, and carrots until combined. Gently stir in all at once: Eggs, honey, pineapple, raisins, melted coconut oil, coconut milk and apple cider vinegar. It’s okay if there are a few lumps.

Line two muffin pans with nonstick muffin cups. Fill muffin cups evenly, 3/4 full.

Bake for 25-30 minutes, or until set in the middle, a knife inserted into the center comes out clean, and the edges are turning brown.

 

Cool before frosting.

 

For the frosting:

1/2 cup honey

2 cups yogurt cheese (see how to make yogurt cheese here) or 16 ounces cream cheese i

1/4 teaspoon sea salt

In a food processor, or with a mixer, mix all ingredients until smooth.  Chill to firm up if needed before frosting cupcakes.

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Almond Roca Cookies

Almond Roca Cookies | Nutrition & Recipes | Scoop.it
2½ cups pecans
10 dates, pitted
2 Tablespoons blanched almond flour
1 teaspoon coconut flour
¼ teaspoon sea salt
¼ cup coconut palm sugar
2 Tablespoons coconut oil
1 egg
½ cup sliced almonds
½ cup mini chocolate chips, or finely chopped dark chocolate

INSTRUCTIONS

Preheat the oven to 350 degrees F. Spread the pecans over a baking sheet and bake for 12 minutes (no need to wait until the oven has reached 350, just pop the pan in and let the pecans toast as the oven heats up.)

Place the dates in a cup of hot water, and allow to soak for 10 minutes. Drain the water off.

 

Once the pecans are cool enough to handle, place in a food processor and pulse until finely ground. Add the dates, almond flour, coconut flour, salt, coconut sugar, coconut oil and egg. Pulse until all of the ingredients combine in a soft cookie dough.

 

Chop the sliced almonds into small pieces. Place in a shallow bowl. Place the mini chocolate chips in another small bowl. Roll the cookie dough into 12 balls. Roll each ball around in the chopped almonds and flatten into a cookie shape. Press the cookie into the mini chocolate chips. Sprinkle some chips on top of the cookie as well, and press into the dough.

 

Line a rimmed baking sheet with parchment paper. Place the cookies on the sheet and bake for 12 minutes. Allow to cool before serving and store in the fridge or freezer. Enjoy!

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Paleo Bacon & Chive Scones

Paleo Bacon & Chive Scones | Nutrition & Recipes | Scoop.it
ngredients

2 cups almond flour
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt
2 Tbs finely chopped chives
4 slices bacon, cooked and crumbled
1 egg
2 Tbs coconut milk

Directions

Preheat oven to 375 degrees F.
Combine the almond flour, coconut flour, baking soda, salt, chives, and cooked bacon in a bowl and mix well.
Beat the egg with the coconut milk and add it to the ingredients. Mix until you have a dough.
Form the dough into a rectangle about 1 inch thick.
Cut into squares or triangles and lay on a parchment lined baking sheet.
Bake for 10-15 minutes, until tops are browned and scones are firm.
Enjoy!

Nutrition Information

Serves 6

Calories 295
Total Fat 23.6g
Total Carbohydrates 10.0g
Dietary Fiber 5.8g
Sugars 1.9g
Protein 13.1g
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Sweet Potato Pancakes

Sweet Potato Pancakes | Nutrition & Recipes | Scoop.it
Ingredients

coconut oil to pan-fry in (amount will vary)
3 eggs
2 teaspoons coconut flour
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
2 cups shredded sweet potatoes (using a food processor with a shredding disc is ideal, or you can shred them by hand)
Preparation

In a medium-sized mixing bowl, beat the eggs with the coconut flour, cinnamon, ground ginger, and sea salt. Mix in the shredded sweet potatoes until well combined.

Add about 1/8 inch of coconut oil to a large cast iron or ceramic nonstick skillet over medium-low heat. Spoon the mixture into the skillet in “cakes” that are 4-6 inches in diameter, and cook approximately 3-4 minutes per side until they hold together, flipping once as you would a regular pancake.

Variations

If you prefer a savory taste, leave out the cinnamon and ginger and replace with 1/4 each ground black pepper and granulated garlic.
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#wcim1415 #Food #GroupB10

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Paleo Sandwich Rounds - Only 3 minute prep time!

Paleo Sandwich Rounds - Only 3 minute prep time! | Nutrition & Recipes | Scoop.it
ngredients

1/4 cup coconut flour (I like this one) To measure, stir coconut flour with a fork and then use the "dip and sweep" method to measure.
2 smallish-medium-sized carrots, about 2.5 oz/70 gr each
1/4 cup milk of choice or water
2 eggs
Salt and pepper, to taste
Optional: I like adding Real Salt Seasoning Salt (found here) or Herbamare seasoning salt (found here) or 1/2 tsp. Herbes de Provence

Instructions

Preheat the oven to 400 degrees and line a baking sheet with parchment paper or a Silpat mat.
Put the carrots and coconut in your food processor and blend for about 30-60 seconds, until the mixture looks like orange crumbs. Add everything else into the food processor and blend until smooth, about another minute.
Divide into 8 parts and form into rounds on the baking sheet. If necessary, slightly dampen your hands to flatten the rounds and prevent the dough from sticking to your hands. The rounds should be a bit thicker than 1/4 inch - not too thin, or they won't hold together.
Bake for about 15-17 minutes until slightly browned on the bottom and dry on the top. Let cool for a few minutes before removing from the pan. These are best eaten within an hour of baking.
You can make extra and freeze these! Let cool, then freeze in a freezer-safe bag. I recommend putting pieces of parchment or waxed paper in-between the sandwich rounds to prevent them sticking to each other. When you want some, let them thaw out at room temperature then toast slightly under the broiler or in a toaster oven. You could try putting them in a regular toaster, but they are a bit delicate so just be careful.
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How To Make Cauliflower Rice

How To Make Cauliflower Rice | Nutrition & Recipes | Scoop.it
Ingredients

1 head cauliflower

2 tablespoons coconut oil
Instructions: How To Make Cauliflower Rice

Process cauliflower until it is the size of rice (use a steel blade on food processor, grater, or knife). Heat skillet to medium-high heat. Add oil when hot. Saute cauliflower with any seasonings desired (i.e. , sea salt, garlic, ginger, curry, black powder). Stir frequently for 4 to 5 minutes.

Serve hot!
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Spanish Chicken Casserole

Spanish Chicken Casserole | Nutrition & Recipes | Scoop.it
For the Veggies

1 fennel bulb plus 1 Tablespoon fronds
5 yellow zucchini,
2 teaspoons minced garlic
1 Tablespoon olive oil
¼ teaspoon sea salt
½ cup fresh parsley, chopped and divided
2 lemons (1 juiced, 1 sliced)

For the Chicken

1½ lbs skinless, boneless chicken thighs
1 Tablespoon sweet paprika
1 teaspoon sea salt
½ teaspoon black pepper

INSTRUCTIONS

Preheat the oven to 475 degrees F. Lightly grease a casserole pan with olive oil.
Cut the fennel bulb in half, and thinly slice into half moons. Place in the casserole pan and mix with the fronds. Cut the zucchinis in half and slice into half moons. Add to the casserole pan and mix in the garlic, olive oil, sea salt, ¼ cup chopped parsley and drizzle with the lemon juice.
Rub the chicken thighs with the paprika, salt and pepper. Place the chicken over the veggies in the casserole pan. Bake for 20-30 minutes, until the chicken is cooked through. Sprinkle with the remaining ¼ cup parsley and serve with the sliced lemon. Enjoy!
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Healthy Cocoa Rice Crispy Squares

Healthy Cocoa Rice Crispy Squares | Nutrition & Recipes | Scoop.it

Healthy Cocoa Rice Crispy Squares

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Ingredients

3 cups brown rice crisps cereal (One Degree is great, but you can use any kind)
1/4; cup natural almond butter
3 tablespoons raw honey
3 heaping tablespoons Earth Balance vegan butter or regular organic butter if you prefer
2 tablespoons raw cocoa powder
1/4; cup shredded unsweetened coconut

Instructions

In a pan over low heat melt the vegan butter, almond butter, and honey and stir until well combined.
In a large bowl add the rice crisps cereal, coconut, and cocoa powder.
Pour the melted almond butter mixture over the cereal mixture and stir until well combined.
Press the mixture into a 9X13 or smaller pan lined with parchment paper (the smaller the pan the thicker the squares).
Top with another piece of parchment paper and press the mixture firmly into the pan. Very firmly.
Place the pan in the freezer for 1 hour and move to the fridge and leave overnight.
In the morning cut into squares and enjoy!
Store the remaining bars in the fridge.

Notes
Nutritional information for 12 squares.
Nutritional Information
Serving size: per square Calories: 123 kcal Fat: 7g Carbohydrates: 15g Sugar: 5g Fiber: 2g Protein: 2g

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Chocolate Banana Pudding with Homemade Wafers

Chocolate Banana Pudding with Homemade Wafers | Nutrition & Recipes | Scoop.it
Ingredients:

4 ripe bananas
12 oz full-fat coconut milk
2 tablespoons coconut butter
1 teaspoons vanilla
1-2 tablespoons maple syrup
2-3 tablespoons cocoa powder

1 1/2 cups raw nuts (2-3 varieties)
6-8 medjool dates
Pinch of salt
1/2 teaspoon vanilla

Preheat the oven to a low 275º F
Step One

First, make the wafers by combining all ingredients from the second list (nuts, dates, salt, vanilla) in a food processor and process until completely broken down into a sticky mixture that will hold together when pinched between your fingers. Any kind of raw nuts will work here, I used a combo of almonds, walnuts, and hazelnuts.

Then, roll a small amount of the mixture into a ball and press evenly onto a parchment-lined baking sheet until it forms a flat “wafer” of sorts. Pop these in the oven for about 8-10 minutes to gently cook them. Watch these carefully though, as they do have a tendency to burn.

Alternatively, you can skip the baking and use these wafers raw, which is what I did in the photos here. They are softer and chewier, but that’s not necessarily a bad thing…
Step Two

This pudding is even easier to make than the wafers. Simply add all ingredients from the first list (bananas, coconut milk, coconut butter, vanilla, maple syrup, and cocoa powder into a food processor and blend until completely smooth.

NOTE #1 – Many brands of coconut milk (i.e. Thai Kitchen) will naturally separate into the solid coconut fat on top and liquid coconut water on bottom. If this is the case, use all the solids in this pudding and just a splash of the liquid to reach the 12 oz. This will result in an even thicker pudding.

NOTE #2 – coconut butter is just the pureed flesh of a coconut, sold in jars like peanut butter. If you don’t have this, you can use coconut oil and cut the amount to 1.5 tablespoons.
Step Three

Finally, refrigerate for at least an hour so that the coconut can harden and thicken the pudding a bit. To serve, layer fresh banana slices in a glass with the pudding and wafers.

I topped mine with cacao nibs and dollop of coconut whipped cream (see recipe here), which I made by reserving a little of the coconut solids from step two and whipping them with a whisk.
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Sweet Potato Tortilla Chips (Paleo)

Sweet Potato Tortilla Chips (Paleo) | Nutrition & Recipes | Scoop.it

Sweet Potato Tortilla Chips

4 cups cubed raw sweet potato (approximately 2 medium-sized sweet potatoes)
1 cup chopped red onion
1 1/2; cup roughly ground flax
1/2; cup raw sunflower seeds, ground fine
1 tablespoon avocado oil
1 tablespoon fresh lime juice
2 1/2; teaspoons ground chili powder
1 teaspoon sea salt
3/4; teaspoon ground cumin

Salsa

1/2; yellow pepper, diced small
1/2; tomato, diced small
1/4; red onion, diced small
2 tablespoon parsley, diced small
1 tablespoon lime juice
sea salt and freshly ground pepper, to taste

Instructions

Preheat oven to 225F and take out three large baking sheets. Set aside.
Add cubed sweet potato and onion the bowl of your 14-cup food processor. Process until almost smooth. You want the puree to be little, itty bitty pieces.

 

Add remaining ingredients. Pulse until combined fully. Allow to sit for 5 minutes.

 

Grab a piece of parchment paper about 10 inches wide. Scoop 1-cup of the dough, roll it between your hands to make a ball, then place on one side of the parchment, in the middle.

 

Fold over the parchment (like a book) and then roll the dough between the two pieces of parchment until it’s about ¼-inch thick. Fold away the top half and cut or rip it away. Score the tortillas by running a sharp knife across the dough, then crossing over to make a diamond shape (like the image below).

 

Keeping the tortillas on their current sheet of parchment, transfer the sheet to a baking sheet and repeat with remaining dough.

 

Bake for 2 hours, flipping halfway through and removing the parchment paper. You can break up the tortillas at this point. The baking time will vary greatly on how thick/thin you make the tortillas. You want the end result to be crisp, crunchy with no moisture left.

 

Remove from the oven and allow to cool on the baking sheet for 15 minutes.
Meanwhile, add salsa ingredients to a bowl. Serve with chips

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Roasted Herb Crackers

Roasted Herb Crackers | Nutrition & Recipes | Scoop.it
Ingredients

3 cups roughly ground flax seed
450 grams celery sticks, about 10 sticks
¼ cup avocado oil
2 tablespoons raw apple cider vinegar
5 grams fresh thyme leaves (from approx. 28g pack)
5 grams fresh rosemary leaves (from approx. 1 sprig)
1 teaspoon Himalayan rock salt

Instructions

Preheat oven to 225F and cover two large baking sheets with parchment paper or a silicone baking sheet. Set aside.
Place celery, oil, vinegar, herbs and salt in the bowl of your food processor. Pulse until celery is completely pureed.
Add ground flax and pulse just until combined. Let sit for 2 minutes to firm up.
Plop half of the dough onto your prepared baking sheet, smoothing out with the back of a spoon until it covers the entire baking sheet. You want the crackers to be about ¼-inch thick.
Once complete, repeat with remaining dough on the other baking sheet.
Then, run a knife along the sheets, scoring squares in the dough.
Bake for 2 hours, flipping halfway through and removing the parchment paper. The baking time will vary greatly on how thick/thin you make the crackers. You want the end result to be crisp, crunchy with no moisture left.
Remove from the oven and allow to cool on the baking sheet for 15 minutes.
Makes 75 crackers, 5 crackers per serving.

Notes
Flax Seed: If you’re wanting to use a combination of seeds in this recipe, I’m sure you could. Perhaps half hemp seeds? Sunflower seeds?

Celery: I imagine that zucchini would work, too.

Avocado Oil: any oil would work here, whatever you’d like to use.

Dehydrator: If you would like to keep this recipe raw, you could dehydrate the crackers. The reason I didn’t do this for this recipe is because not everyone has a dehydrator and I want to make Healthful Pursuit recipes as accessible to people as possible. I've had this dehydrator since 2007 and love it.
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Gluten Free Apple Crisp Recipe

Gluten Free Apple Crisp Recipe | Nutrition & Recipes | Scoop.it
Ingredients

For the filling:
3 apples, peeled and chopped
2 drops cinnamon essential oil (where to buy) or 2 tsp cinnamon
dash salt
For the crumble:
½ cup packed organic brown sugar
¾ cup Bob's Red Mill gluten free baking flour (My Costco had this!)
¾ cup gluten free oats
1 tsp cinnamon
½ cup butter or coconut oil, softened

Instructions

Preheat oven to 325 degrees.
In a large bowl, stir together the filling ingredients and then pour evenly into a 8x8 or 9x9 glass pan.
Note: The cinnamon essential oil is what makes this the "World's BEST." You can use regular cinnamon in place of it, but it doesn't have the same "ka-pow!" flavor.
Mix together all the crumble ingredients in the same bowl you used for the apples and spread evenly over apples.
Bake in oven for 35-40 minutes, until apples are tender and crumble is golden brown.
Let cool for a few minutes before devouring!
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Hot Apple Pie Pancakes - {healthy!}

Hot Apple Pie Pancakes - {healthy!} | Nutrition & Recipes | Scoop.it

Ingredients

1 cup ww pastry, white, spelt, or arrowhead mills’ gf flour
6 tbsp rolled oats
1 1/2 cups finely-chopped apple
3 tsp cinnamon
2 tsp baking powder
1 tsp salt
  3tsp pure vanilla extract
3 tbsp sugar or  uncut stevia
1 cup milk of choice, or more for thinner pancakes
  1 tbsp oil (coconut oil is delicious here!)

 

Top with syrup or icecream!

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