recipes

Blueberry Compote

 

blueberrycompote2

Are you looking for an alternative to maple syrup for your waffles and pancakes? This blueberry compote is easy, scrumptious and uses dates for a little extra sweetness.

Ingredients

  • 1 six-ounce container of organic blueberries, which is one regular small plastic container, rinsed and picked through to remove any broken or moldy ones
  • 2 medjool dates, soaked, peeled and pitted
  • 1 teaspoon vanilla extract
  • 2 teaspoons water

Directions

  • While you make your pancakes or waffles, soak dates in warm water to soften
  • Peel and pit the dates in order to use the soft flesh of the dates
  • Combine the blueberries, dates, vanilla and water in a small saucepan over medium heat
  • Use a wooden spoon to stir and gently break up the berries and dates as they soften and begin to pop.
  • Remove the pan from heat once the berries and dates turn into a thick sauce
  • Enjoy!

blueberrycompote

recipes, Uncategorized

Avocado Chocolate Pudding

chocolate_pudding

Hello! I used to make this recipe with raw, local honey, but I wanted to modify it so that my 28-Day No-Sugar Group could enjoy it too, and I finally came up with something rich, creamy and sweet, with no added sugar! Not even raw honey.

Ingredients

  • 2 avocados, peeled and pitted
  • 1/2 teaspoon of vanilla extract
  • 1/4 cup of unsweetened almond milk (feel free to substitute coconut milk, cashew milk or another type of milk)
  • 2 – 3 tablespoons of raw cacao. I like this brand.
  • 3 large medjool dates, soaked in warm water and pitted
  • berries and shredded unsweetened coconut as toppings (optional)

Directions

  • While you are slicing your avocado and adding vanilla, almond milk and raw cacao to your blender, drop the dates into a jar or bowl of warm water to soften them.
  • Remove dates from warm water.
  • Use your hands to pull the stems off and pits out of the softened dates and add them to the rest of the ingredients in the blender.
  • Thoroughly blend ingredients, pausing blender, when needed, to help combine ingredients.
  • Continue blending until combined and smooth.
  • Top with berries, shredded coconut or bananas.
  • Makes about 4 servings.
  • Enjoy!

 

recipes

Banana Cilantro Lime Smoothie

 

cilantrolime

Good morning! I have been missing my cilantro smoothies, so I made one this morning. Cilantro is such a hero … packed with vitamins A, C and E which are important antioxidants. Banana and avocado give this smoothie a boost of potassium, as well as the healthy fat in avocado which make this recipe a great addition to breakfast or a snack on its own.

Ingredients

  • 1 banana
  • 1/2 avocado peeled and pitted
  • 1 medjool date, pitted
  • 1 cup unsweetened almond milk or coconut water
  • 1 generous handful of fresh cilantro
  • the juice of half a lime

Thoroughly blend all ingredients and enjoy! Makes about 12 oz, 1 smoothie.

recipes

Grain-Free No-Added-Sugar Banana Bread

bananabreadI had a lot of bananas hanging around yesterday, from a long, busy, smoothieless week prior, and they needed to be used before they over ripened. Hence this banana bread, which is so moist and delicious, it’s as much a dessert as it is a wholesome breakfast.

This bread has no added sugar, but relies on the ripe bananas for its sweetness. It’s also gluten free.

Here you go!

Ingredients

  • 5 ripe bananas mashed
  • 4 eggs
  • 1/2 cup almond butter
  • 1 teaspoon vanilla
  • 4 tablespoons grass-fed butter, melted
  • 1/2 cup hazelnut flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon of real salt or sea salt

Directions

  • Preheat your oven to 350 degrees
  • In a large mixing bowl, mash bananas
  • Add eggs, almond butter and vanilla and stir gently
  • Melt butter and add it to the egg mixture and gently stir again, don’t over mix
  • In a separate bowl, combine hazelnut flour, cinnamon, baking soda, baking powder and sea salt
  • Combine dry ingredients into wet ingredients and stir until batter is smooth
  • Pour batter into a very well greased loaf pan
  • Bake 60-65 minutes or until a toothpick inserted into the center comes out clean
  • Allow bread to sit for about 30 minutes before slicing
  • Slice and serve, warm
  • Refrigerate over night if you want to serve it the next morning
  • Enjoy!
recipes

Choco Coco Blueberry Smoothie

choco_coco_blueberry

Hello, and welcome to recipe of the week! It has been a while since I have shared a smoothie recipe, so I thought I would do one today. This one is rich, creamy and satisfying.

Here you go!

Ingredients

Thoroughly blend all ingredients and enjoy! Makes about 24 oz, perfect for 2 12-ounce smoothies.

recipes, Uncategorized

Mango Salsa

There is no photo that can capture the yumminess of this salsa. The flavors of these ingredients belong with each other.

It’s amazing on fish, fish tacos, black bean dishes and by itself on corn tortillas. I eat it with a spoon out of the mixing bowl. When I am making a dish that calls for this salsa, I have to keep myself from eating the whole bowl before dinner is served.

Ingredients

  • 3 small or 2 medium ripe and soft mangoes, peeled, pitted and cubed
  • 2 small or 1 medium avocado, peeled, pitted and cubed
  • 1/2 red onion, minced
  • the juice of 1 lime
  • 2 tablespoons of extra virgin olive oil
  • sea salt or real salt to taste

Directions

  • Add cubed mangoes, cubed avocados, minced onion to a mixing bowl.
  • Squeeze the juice of one lime over the mix. If your lime isn’t soft, hold it under warm water and massage the peel for a few minutes.
  • Add olive oil.
  • Add salt to taste.
  • This salsa is so delicious. It is amazing over white fish, on black bean tacos, with tortillas chips or even on chicken.
recipes

Chocolate Banana Chia Pudding

choc_banana_chia_puddingThis recipe was inspired by my 28-Day No-Sugar Challenge, which is happening now!

Although this pudding isn’t overly sweet, it has bananas, cinnamon and chocolate goodness, with the addition of cashews which are loaded with healthy fat.

Chia pudding is one of the easiest things to make ahead, and it packs a huge energy punch, so I love it for breakfast.

Here you go!

If you try this recipe, let me know!

Ingredients

  • 1 cup of cashews, soaked for at least 4 hours or overnight + soaking water which will be discarded
  • 1 1/2 cups of fresh water
  • 2 bananas, peeled
  • 1 tablespoon raw cacao powder
  • 1 teaspoon ground cinnamon
  • 3 tablespoons chia seeds
  • berries for garnishing — raspberries, blueberries, strawberries and extra sliced banana are all great

Directions

  • Soak cashews in water for at least 4 hours or overnight.
  • After they are softened, rinse cashews, discard the soaking water, and put them into your blender.
  • Add fresh water and blend to make cashew milk.
  • Add bananas and blend again until consistency of mixture is smooth.
  • Add cacao and cinnamon and blend again, another 15 seconds.
  • You can add chia seeds now, and blend again so that the chia seeds are ground up, or if you like your chia pudding to be like tapioca in consistency, don’t add chia seeds until later.
  • Pour mixture into 8-ounce Mason jars. This recipe makes 3 servings/jars.
  • Mix in chia seeds (1 tablespoon per jar) if you didn’t already blend them.
  • Add berries to the mixture as well, or you can also add berries to these when you are ready to eat.
  • Refrigerate over night, and serve cold in the morning!

Enjoy!

 

 

recipes

Blueberry Banana Muffins with Hazelnut Flour

blue_banana_hazelnut_muffins

It’s Friday, and I must say it has been on long week. Aren’t they all? The kids have to be out the door by 7:45am in order to get to school on time, and Fridays always feels extra crazed. Friday is the homestretch, the last of the weekdays, the race to the finish.

Although this Friday felt rushed as ever, I was committed to make these muffins this morning, and I did it, with my timer on!

This recipe of the week is partly inspired by the 28-Day No-Sugar Challenge which starts on March 1st (next week!), as it is a comforting, sweet and satisfying recipe with no added sugars, not even honey or maple.

You’ll notice I have 1/4’d all these measurements. This is how I made the muffins this morning so I could go quickly. The recipe below makes six muffins. Multiply all ingredients by four and you have a full batch of 24 muffins which you can refrigerate or freeze!

When making the small batch, it took me eight minutes to pull out all everything I needed and combine all the ingredients, which meant these muffins were out of the oven in 30 minutes form the time I started making them. I popped them in the refrigerator right after coming out of the oven (not ideal, but you have to do what you have to do) so they’d cool faster, and the kids were out the door with a mango, avocado, spinach smoothie (recipe on the blog later today) and muffin in hand.

Ingredients

  • 1/4 cup of hazelnut flour
  • 1 banana peeled and mashed with a fork
  • 1 egg
  • 1 heaping tablespoon of almond butter
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of vanilla extract
  • a pinch of salt
  • 1 tablespoon melted coconut oil
  • 1/3 cup organic blueberries

Directions

  • Preheat your oven to 350F
  • Mash banana with your fork in a medium sized mixing bowl
  • Add all other ingredients, and combine
  • Add blueberries last
  • Fill lined muffin cups about 3/4 of the way as the muffins will rise a little
  • Bake for 22 minutes, or until you can stab with a fork which comes out clean
  • Let cool adequately before serving (if you have time 🙂

Enjoy!

recipes

Slowcooker Chicken with Cashew Milk and Spices

chicken_korma

This recipe is a fan favorite! It was inspired by a korma dish my children love to get from our local Indian restaurant. In an effort to duplicate those flavors at home, this is a new take on the korma but it’s gluten-, dairy- and nightshade-free (which is great for those following an anti-inflammatory diet). Like korma, it’s warming and flavorful but not spicy so it is super kid-friendly. Turmeric and ginger add to the layers of flavor and the anti-inflammatory quality.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped finely
  • 2 cloves garlic, minced
  • about 2 pounds of organic chicken breast cut into 1-inch pieces or strips
  • sea salt or real salt
  • 1 cup of cashews soaked for at least 4 hours, but as long as overnight
  • 1 cup fresh water
  • 2 bayleaves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 2-inch piece of fresh ginger root, peeled and grated
  • 4 cups of chicken broth
  • generous handful of fresh cilantro, chopped

foodandhearthmontage_korma

Directions

  • Soak cashews in water for at least 4 hours or overnight
  • In a large pan, over medium heat, warm olive oil until shimmering
  • Add onion and garlic and sauté until fragrant, about 3 minutes
  • Add bayleaves, cinnamon, cumin, turmeric, coriander and ginger root and sauté until spices evenly coat the chopped onion and garlic, about 3 minutes
  • Stir in the broth and deglaze pan, and bring the mixture to a boil
  • Add raw chicken to your slow cooker and season with salt
  • After the spice/onion/garlic mixture has come to a boil, remove from heat and transfer it into the slow cooker, pouring over the chicken until chicken is all covered
  • Set slow cooker to high for 3 hours or low for 6 hours (low setting is preferred)
  • Rinse soaked cashews and add them to your blender with 1 cup of fresh water, blend until finely puréed to the consistency of buttermilk.
  • Add cashew milk to the slow cooker about 30 minutes before chicken is done
  • Stir gently to combine cashew milk with the chicken
  • Remove bayleaves
  • Garnish with cilantro
  • Serve alone or over a starch like sweet potatoes or cauliflower rice, with a green vegetable on the side, and enjoy!
recipes

Strawberry, Beet and Cilantro Smoothie

strawberry-beet-cilantro

Happy February—the month of love! To kick it off right, I wanted to give you a smoothie recipe which is full of love, sweetness and nourishment.

Try it before an important meeting or after a strenuous workout. Avocados and bananas are chock full of potassium, and beet root is wonderful for circulation and full of gut-friendly fiber plus provides a boost of folate, magnesium, potassium, iron and zinc. The cilantro is a powerful detoxifying food.

Ingredients

  • 1/2 avocado
  • 1/2 cup frozen organic strawberries
  • 1 medium banana
  • a generous handful of fresh cilantro
  • 1 teaspoon beetroot powder
  • 1 cup unsweetened almond milk

Thoroughly blend all ingredients and enjoy! Makes about 16 oz, perfect for yourself or to share!