Spiced Chocolate and Banana Smoothie

Ingredients: (See Spiced Cashew Milk Smoothie with Lucuma Recipe)

Use 2 Cups of the Spiced Cashew Milk Smoothie with Lucuma as your base.

Add in: 

1 Tsp of Organic Pure Cocoa Powder ( or Cacao powder) 

1 Organic Banana 

1Tablespoon of Organic Honey 

3 Icecubes 

Blend in Blender on High until combined. 

This is a very thick and almost pudding like smoothie. It is filling and would make a great quick breakfast or snack. My 6 year old asked for seconds! 

Spiced Cashew Milk Smoothie with Lucuma

Ingredients:

4 Medjool Dates (reconstituted) 

4 Cups Cashew Milk ( see my last post for recipe)

1 Tablespoon Lucuma Powder

2 Teaspoons Organic GF Madagascar Vanilla 

1/2 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg 

Directions:

Place All ingredients in your blender and blend on high until combined. You can add ice and blend again or simply serve over ice. 

Makes 4 Servings 

This smoothie is wonderfully filling and can also be used as a base to build other smoothies upon. I will be posting my Chocolate and Banana smoothie next using this Smoothie recipe as my base. 

Cashew milk

Easy Peesy. That about sums up the process of making your own homemade Cashew Milk. 

In a Large blender combine:

2 Cups of Raw Cashews

1.5 Liters of Filtered Bottled Water 

Blend on high for 1.5 mins. 

This makes 10 cups of Cashew Milk. 

Store in an airtight Glass container in the refridegerator. 

Can also be frozen in freezer jars for up to 3 months. It will seperate once frozen but you can just give it a shake and it will be fine.

Use as a replacement for Milk. Some examples of uses for Cashew Milk include smoothies, cereals, coffee, tea or in your cooking/baking. 

You will find it to be very filling. If you prefer a thinner version you can add more filtered bottled water. 

"Beets Me" Juice

I LOVE my juicer. I can juice local organic ingredients and start my day with a different juice each day. I have some that are my "go to" juices that everyone in the house will drink and enjoy. Others are a great quick way to add some wonderful nutrients after a work out or on a day when you feel like you just haven't eaten the healthiest foods. 

Ingredients: 

3 small Organic beets, cleaned and cut in half

2 Cups of Organic Kale 

2 Organic Carrotts 

2 Organic sweet Apples 

( optional 1/2 T Organic Agave Nectar) 

*****Please follow the directions on your juicer for speeds etc.*****

Juice all the produce ending with the apples. Add Agave, stir and serve over ice. 

Makes 4 servings

Will retain most of the nutrients for up to 24 hours after juicing if refrigerated. 

Chicken and Anellini Salad

Ingredients: 

3 Large Organic Boneless Chicken breasts 

4 Cups of Organic Fresh Leaf Spinach

1 1/2 Cups Organic Zima Grape Tomatoes

1 1/2 Cups Organic Grape Tomatoes 

2 Cups Anellini Gluten Free Pasta ( cooked per package directions)

1/2 Cup Fresh Basil Leaves chiffoned 

3 Lemons juiced, zest of 1 of the lemons for the finished salad 

2 Cups of Olive oil plus 1/8 Cup for dressing salad 

1 Can of Organic Canellini Beans, drained and rinsed 

1 Tablespoon Tahini 

1 Garlic clove, minced 

1/2 T Onion Powder 

1/8 Tsp Kosher Salt plus some to taste on finished salad 

1/8 Tsp Ground Pepper plus some to taste on finished salad 

Directions:

In a medium sized bowl whisk together 2 Cups of Olive oil, minced garlic, onion powder, tahini, 1/8 Tsp Salt, 1/8 Tsp Pepper & 1/2 Tablespoon Lemon Juice to create a marinade. Place Chicken breasts into the bowl, cover with marinade mixture and cover with plastic wrap. Marinate in the refridegerator for an hour. 

While the chicken marinates start assembling the rest of the salad. 

In a large bowl combine the spinach, tomatoes, canellini beans, basil, remaining Olive oil, Lemon juice, cooked pasta, salt and pepper. Cover and set aside. 

Remove the chicken from the marinade and slice it into even sized strips. In a nonstick skillet cook the chicken on med/low heat until browned on both sides and it reaches an internal temperature of 165 degrees. 

Place cooked chicken on top of the salad and sprinkle with the lemon zest. Toss and serve while warm. 

Serves 6 dinner portions

Optional Mix in's: Cubes of Avacado, Artichoke Hearts, Goat Cheese for those of you that can have it, thinly sliced red onion. 

Lula's Granola

AHHH summertime. Hikes, swimming, riding bikes, playing tag, sliding down slides, treasure hunts and leaping thru the sprinkler all before noon... 

I need all the energy I can get to keep up with our active and inquisitive little girl. 

She is always bouncing..literally..ALWAYS! She's like that Tiger that's friends with the fluffy little bear. Springs in her feet and excitement about everything. 

So, to keep up the best I can I try to give my body all it needs to be nourished and healthy. One way I do this is to keep this amazing granola in the house. It is great for breakfast, as a snack, or to take along for those wonderfully busy summer days. It is packed with everything sunny and bright, just like our little girl who's name it shares. Lula. She has given it a gold star..I hope you enjoy it too!

 

Ingredients: 

1/4 Cup Tri-colored Quinoa 

3 Cups Organic Gluten Free Oats (plus 1/8 Cup you add to the finished dish)  

3 Tablespoons Flax Seeds

1/2 Cup Raw Almonds 

1/2 Cup Raw Pumpkin Seeds

1/2 Cup Chopped Pecans 

1/4 Cup Organic Sunflower Seeds

1/2 Cup Organic Rasins 

1/2 Cup Dried Cranberries 

1 teaspoon Cinnamon 

1/4 teaspoon Tumeric 

1 Tablespoon Unsweetned Cocoa Powder  (or Carob powder)

1 Tablespoon Teff Flour 

Pinch of Kosher Salt 

1/4 Cup Coconut Oil

1/4 Cup Organic No Sugar added Peanut Butter

1/4 Cup plus 1 Tablespoon Organic Wildflower Honey

1/2 Teaspoon Organic Madagascar Vanilla 

2 teaspoons Coconut Sugar 

Directions:

In a large bowl combine the first 14 ingredients ( leaving out the 1/8 cup oats for the finished granola) 

Stir well to combine. 

In a small bowl combine the Peanut Butter and Coconut oil. Warm in microwave for 10 seconds or until just melted. To the Coconut Oil mixture add the honey and vanilla, Stir. Pour over the dry ingredients and stir until well combined. 

Preheat oven to 325. On a Silpat or parchment lined cookie sheet gently pour the granola mixture and spread out to an even layer. Bake for 20 mins. Turn the heat off on your oven. Remove the cookie tray from oven and carefully stir the granola. Place back into the oven and leave the door ajar. After another 5 mins remove the granola and stir once more. Remove and place cookie sheet on a cooling rack. Let it cool stirring every 10 mins until it is cool to the touch. Sprinkle over the 2 teaspoons of Coconut Sugar and 1/8 Cup reserved Oats. Stir to combine. 

Store in an airtight container. 

Can be packed up as a good "on the go" snack, added to your favorite dairy free yogurt, or simply in a bowl with your favorite milk substitute and fresh fruit. On a chilly day you can add 1/3 Cup of the granola to 1/4 Cup milk Substitue to a bowl, stir and warm in the microwave for 1 minute. 

Ginger Key limeade

4 Cups Cold Filtered Water

5/6 Tablespoons KeyLime Juice ( I love Nellie & Joe's from Key West) 

1/8 Teaspoon Fresh Grated Ginger 

3 Tablespoons of Orange Blossom Honey 

1 Tablespoon Agave Nectar 

Refrigerate for at least an hour prior to serving so the flavors can come together.  Stir well and serve over ice. 

Enjoy! 

Watermelon Canapés

Watermelon Canapés. 

Simple and quick. Wonderful for company, brunch, tea or a light snack. 

Ingredients: 

Watermelon sliced into 1/8 thick squares.

Fresh Basil leaves 

Capers

Organic Uncured Ham, shredded

Kosher Salt

Fresh ground Pepper

Gluten free Yeast Free Flat Bread style crackers ( I like "Absolutely Gluten Free Flat Breads").

Directions: 

Build your canapé by starting with the cracker, next basil, then watermelon, ham, caper and a sprinkle of Salt and Pepper. 

Enjoy! 

Fish Tacos

Somewhere in the far away land of California, maybe near Baja, someone concocted what we have all come to know as the fish taco. Simplicity and convenience combined about 50 years ago there and people have been "hooked" ever since. 

Our little family is definitely appreciative of these little beauties. Over the years we have come up with our own version and I am happy to share them with you. If you have never tried a fish taco, go make these right now. Eat them and be thankful that you didn't go your whole life missing out on something so yummy! 

Ingredients: 

Gluten free Corn tortillas ( 2/4 per person) 

For the Fish: 

1 1/2 Pounds boned,skinned, firm white flesh fish such as Haddock. (Try to buy wild caught not farm raised fish and seafood.)

1 Tablespoon Hawaiian Rub ( Can be purchased from Salty Wahine, link below) 

2 Tablespoons Olive Oil 

1 Teaspoon Paprika 

Dash of Kosher salt 

Black Beans:

1 can of Organic Black Beans 

1/4 Teaspoon chopped Garlic 

Pinch of salt 

Cabbage Slaw: 

10 ounces Shredded Purple Cabbage 

1/2 Cup Mayonaise 

1/2 Lime Juiced 

Pinch of kosher salt 

2 Tablespoons of Organic Wild Flower Honey 

Salsa cheat:

6 ounces store bought Organic Salsa 

8 Organic grape tomatoes Sliced in half 

1/2 Tablespoon Fresh Cilantro chopped 

2 Avacados Sliced into long thin pieces

1 corn on the cob cooked then kernels removed ( I usually save a cob from an earlier dinner that week so I have one on hand) 

3 limes quartered for garnish when serving 

Directions: 

When I don't have time I use the "salsa cheat". Just combine the ingredients listed above. This brightens up a store bought jar of salsa and makes it look a little more like homemade. I make this about an hour or two prior to serving and place it in a small jar in the fridge. You can just use store bought alone or if you're feeling frisky make your own from scratch... I just didn't have it in me this time. 

Next you'll want to make the cabbage slaw at least 1 hour prior to serving with your tacos. I've made it the night beore and this has been fine too. 

In a bowl combine all of the ingredients listed for the slaw and stir well. Cover with plastic wrap and place in the fridge. 

Next in a small sauce pan combine the Black Beans and Garlic and pinch of salt and warm over low heat stirring occasionally for 10 minutes. 

Preheat your oven to 400 degrees. 

Place a large piece of foil on a cookie sheet. In the center drizzle 1 tablespoon of Olive oil. Place your fish on top of the Olive oil in the center of the foil. Sprinkle with the Hawaiian seasoning, salt and paprika, drizzle with the remaing 2 Tablepoons of Olive oil. 

 Fold the foil into a packet sealing in the fish. ( First pick up the long sides of the foil and bring them to meet over the fish folding them together in a neat crease and fold down until it is against the fish. Next fold up the sides of the foil the same way, each end towards the center carefully making sure not to puncture the foil or leave any holes. 

Place the cookie sheet with the foil packet of fish on it in your oven, middle rack, and cook for about 20 mins or until the fish is done and easily flakes when pulled apart with a fork. ******BE VERY CAREFUL the foil packet will contain steam. Use a set of tongs or the fork to gently pull down one side of the foil allowing the steam to escape before unwrapping the rest of the foil packet.*****

I always warm my tortillas by tossing them on a cookie sheet in the warm oven for 2 mins before serving after I've removed the fish. 

Now it's time to build your taco! Some people like to double the taco shells to provide more "structural stability" others like the "one shell and eat it as fast as I can method" Your choice. 

To your tortilla add some salsa, ,avocado, corn, cabbage slaw, prepared fish and a squeeze of lime. 

I serve mine along side my Pinto Beans and Rice with Chives and Blood Oranges, this recipe is also on the blog. 

Salty Wahine Hawaiian Rub: 

Www.saltywahine.com/Hawaiian-rub.html

Pinto Beans and Rice with Chives and Blood Orange

This dish has a bright unexpected flavor. I like to serve it along side fish tacos or a simple pork roast off the grill. I think it could stand alone as a vegan main dish or as a hearty side. 

Makes 4 cups 

Ingredients: 

1 Can of Organic Pinto Beans drained and rinsed

2 Cups of Cooked Jasmine Rice ( cooked per your packages instructions) 

2 Blood Oranges (One peeled and pith removed, the other cut in half to juice)

1 teaspoon Blood Orange zest 

2 Chives diced into very small pieces ( kitchen shears make this an easier task)

Salt and Pepper to taste

1/8 teaspoon Cumin 

( Optional: 1 Tablespoon fresh Cilantro chopped) 

Directions:

In a small bowl juice one of the Blood Oranges making sure to remove any seeds. Add the orange zest, cumin, Salt, Pepper and whisk to combine. 

Segment the the other Blood Orange and cut into small pieces. 

In a seperate Medium sized bowl add the cooked rice while it is still warm. Next add the pinto beans, chopped chives and segmented orange stirring gently to combine. 

Pour the juice and spice mixture over the rice and beans and fold until coated (If you'd like you can add chopped Cilantro here at the end). We have a cilantro adversion in my house so I didn't add it, but I think it would complement this well. 

Serve warm or at room temperature. 

Strawberry Balsamic Dressing

Spring FINALLY arrived here in the northeast. I felt like the produce really suffered this winter and was beyond happy to see my organic section of the supermarket stocked with bright colored juicy strawberries. 

I whipped up a salad that included organic mixed greens, organic spinach greens, sunflowers, pecans ( brought back by a family member from Oklahoma..mind blowingly good), strawberries and dried unsweetned cranberries. I topped it off with my Strawberry Balsalmic Vinaigrette.

I hope you enjoy it as much as my family did. 

Makes about 1 1/2 Cups of Vinaigrette. 

Ingredients for Vinaigrette: 

1/8 Cup Sunflower Seeds

3/4 Cup Good Balsalmic Vinegar

1/8 Cup Orange Blossom Honey

1/2 Cup Extra Virgin Olive Oil 

4 Ripe Organic Strawberries ( cleaned and cut into quarters) 

Salt & Pepper to taste 

Directions: 

In a blender or food processor combine all of the ingredients except Olive oil. Run until smooth. Slowly add the Olive oil and run for 1 min. The color will lighten and the ingredients will all become combined. (if you are using a blender add the Olive oil in 3 parts and run in between each addition. If you try to blend such a small amount with the cap vented it will spray all over your kitchen.. Yikes!) 

Serve on top of your favorite salad. 

If you have remaining Vinaigrette store it in the refrigerator. Before using again let it come to room temperature and whisk if separation has occurred.

* Grilled Chicken, Tuna, Portabello Mushrooms or Tofu would be great protien additions to this salad*

Moroccan Chicken with Quinoa

This dish is inspired by the flavors of Morroco with a couple unexpected twists. 

This recipe is GF,DF,RSF,YF. 

** For those of you that are Vegan or Vegetarian you could replace the chicken with a vegan protein of your choice or even nice thick slices of eggplant, zucchini or whole cored tomatoes.**

Serves 4

Ingredients: 

4 boneless Organic Chicken Breasts 

8 oz Matinated artichoke hearts quartered. Save the juice ( I used Trader Joes brand). 

1/8 Cup Pickled Banana Peppers Sliced

6oz each : 

Garlic stuffed Kalamata olives ( if you can't find these just get pitted Kalamatas and add 2 cloves of whole garlic to your recipe) 

Castelvetrano Olives, Pitted ( plus 1/4 Cup too add just before serving) 

Large Black Olives, Pitted 

Pinch of Kosher Salt 

Fresh Ground Pepper 

Directions:

Preheat oven to 350. 

Place the chicken in a 9x11 nonstick baking dish. Season with Salt and Pepper. Empty the jar of artichokes with juice around the sides of the chicken. Next layer the olives on top of the artichokes. Sprinkle the top with the banana peppers. Using a spoon baste everything with the juice from the artichokes. 

Place dish in oven for about 45mins or until chicken is fully cooked. Making sure to baste every 10 minutes. Broil for the last 3-5 mins or until the chicken has a nice brown color. Remove from the oven and add the 1/4 Cup Castelverano Olives. This will add a nice " bite" and fresh color to the final dish. 

Place prepared chicken dish on top of the prepared Quinoa ( recipe follows). Pour some of the cooking liquid from the pan on top of the finished dish to act as a sauce. 

Quinoa:

Ingredients: 

1 Cup Organic Tri-colored Quinoa cooked as directed on the package ( I used Trader Joes brand) 

1 roasted Red Pepper Diced 

2 cups of fresh Organic Spinach leaves 

Directions: 

Cook Quinoa according to package directions

Remove from heat and add in the roasted red pepper and spinach leaves. 

Stir. Serve with Morrocan Chicken as described above. 

Ginger & Maryanne Smoothie

Makes 4 8oz smoothies

Ingredients:

1 Banana-peeled. Frozen or fresh 

1/4 Teaspoon Fresh Grated Ginger

1/2 Tablespoon Unsweetned shredded coconut

1/4 Cup Frozen Chunk Pineapple

1/4 Cup Frozen Sliced Strawberries 

1/4 Cup Frozen Sliced Peaches 

2 Cups Organic Unsweetned Orange Juice 

  

Directions: 

Combine all ingredients in blender. Add more orange juice if you prefer a juicy consistency rather than a slushy consistency. 

I make a mix of fresh fruits and freeze in portion sized labeled freezer bags so I can quickly grab one and have my fruit pre-measured for my smoothies. If you don't have frozen fruit you can always use fresh and add about 4-5 ice cubes. 

*The ginger in this smoothie is great to help soothe an upset tummy.* 

Crispy Peanut Butter Eggs

  

  

                

Imagine if a rice cereal treat and a peanut butter egg had little egg shaped babies...

Hello, You beautiful babies..where have you been all my life? Yum! 

This recipe was born of my love of rice cereal treats and those wonderful PB eggs that come out once a year and are scooped up in bulk for many households. I don't like feeling left out and took on the challenge of creating something new that would satisfy those sugar cravings and longing for traditional holiday treats. P.S: You're welcome. P.P.S: They are a candy so moderation is key.

Makes 10 

Ingredients for crispy base: 

1 Cup GF Crispy Rice Cereal 

1/4 Cup Organic Nautral Peanut Butter

1/4 Teaspoon Vanilla 

1 Tablespoon of melted Organic Coconut Oil

Pinch of salt 

Ingredients for Chocolate Layer: 

2 Tablespoons Melted Coconut Oil

2 Teaspoons Coconut Sugar

1 Tablespoon Unsweetned cocoa powder

1/8 Teaspoon Cinnamon 

Ingredients for Peanut Butter Layer: 

1/4 Cup Melted Coconut Oil

1 Tablespoon Organic Nautral Peanut Butter

1 Tablespoon Coconut Sugar 

Directions: 

Place a sheet of wax paper on a small cookie sheet and spray the wax paper with coconut oil.

In a Medium size bowl combine the ingredients for the crispie base. Stir. With two teaspoons from the eggs spooning the dough from one spoon into another until smooth and egg shaped ( about 2 inches long and 1 inch wide). Gently place on the cookie sheet. Repeat until all the dough is used. 

Place in the freezer for 10 mins. 

Meanwhile in two separate bowls combine the ingredients for each layer making sure to  stir until the sugar has dissolved. 

Remove cookie sheet from the freezer and using two forks gently place 1 "egg" at a time in to the chocolate mixture lifting with the forks and allowing the excess chocolate to drain off and place back on the cookie sheet. Repeat the process with each "egg". 

Place the cookie sheet back into the freezer for another 10 minutes. 

Remove the cookie sheet again and following the same process coat the "eggs" in the peanut butter mixture. Once all "eggs" have been dipped place them back on the cookie sheet and return to the freezer for at least 10 more minutes and up to 24 hours. 

Remove from the wax paper and serve. Best eaten shortly after removing from the freezer. They do not hold up to warmer temperatures for long. They can be frozen in an airtight freezer bag and wil last about a week. 

( I chose to serve mine on a bed of shredded Unsweetned coconut on a dish placed in an Easter basket.) 

Roasted Red Pepper and Artichoke Soup

I don't know about you but living in the north east this winter has resulted in many cold nights filled with hot soup by the fire. A good thing that came of the nights and nights of hot soup was essential creativity and a new soup to add to my list of "go to's".  It is bright, flavorful and welcomes Spring...if it ever decides to arrive.

Serves 6 hearty bowls

Ingredients: 

2 Red Peppers- halved, seeds and stems removed

1 Sweet Onion -outer layer removed, cut in half, end removed

1 Clove Garlic minced

3 Cups of Fresh Spinach

1 14 oz container of Organic Vegetable Stock 

2 cans of Artichoke Hearts, Drained and cut into quarters

1 Can of Organic San Marzano Tomatoes (seeds removed) 

3 Tablespoons Olive Oil

1 Tsp Thyme

1/8 Tsp Cayenne Pepper

Salt & Pepper to taste 

Directions:

Preheat oven to 425. Line a cookie sheet with foil and place the Red Peppers and Onion face down on the sheet. Drizzle with Olive Oil and season lightly with salt. Roast for 25 mins or until softened and slightly carmelized. 

Let cool on the cookie sheet with a piece of foil over the top of the peppers. This will help them to steam slightly and will make the skins easier to remove. Once cooled remove the skin from the peppers. 

Meanwhile in a large sauce pan heat to med/low heat and add 3 Tablespoons of Olive Oil. Add Minced garlic and cook stirring constantly for 1 minute being careful not to let it burn. Next add the San Marzano Tomatoes, thyme and cayenne pepper. Stirring cook for 2 mins, then add the vegetable broth. Simmer on low for 5 mins. Remove from heat and add in the peppers,onion and juices left in the cookie sheet from roasting. 

With an immersion blender carefully blend until smooth. Place back on low heat and simmer for another 10 mins stirring frequently. Next add artichoke hearts and fresh spinach ( saving a small amount of each for garnish if you'd like). 

Serve. 

**Goes well with GF Matzo, GF crackers, GF Corn bread or baked Potato. **

Penne in a Walnut & Sage Cream Sauce with Roasted Butternut Squash

This pasta dish is a crowd pleaser. I always find myself back in the kitchen for seconds and my husband and five year old daughter are big fans too. This is a great dish to serve along side a salad for dinner or by itself for a hearty lunch. I hope you enjoy it as much as we do in our home. 

Serves 6

Ingredients: 

1 lb. of Brown Rice Penne Pasta 

1 1/4 Cup reserved pasta water 

2 Cups of shelled Walnuts

1/4 Cup + 3 Tablespoons Extra Virgin Olive Oil

2 Teaspoons Fresh Sage chopped 

1/4 Teaspoon Freshly Ground Black Pepper

1/4 Teaspoon Kosher Salt 

4 Cups diced Butternut Squash 

S&P to taste 

Directions: 

Preheat your oven to 425. Place Diced Butternut Squash on a cookie sheet and drizzle with the 3 Tablespoons of Olive Oil. Sprinkle with a little salt and pepper. Toss the squash on the sheet so all sides are coated. 

Bake for approximately 20 mins, turning once, until the squash is fork tender and slightly browned. Remove from oven. 

Cook your pasta according to the directions provided by the manufacturer. I always check my pasta at the least amount of suggested cooking time and find that it is perfectly Aldente. Strain your pasta making sure to reserve 1 1/4 Cups for later. 

Run your pasta under cold water to stop the cooking process and help maintain a good texture. This really helps when cooking GF pastas. 

In a food processor combine the walnuts, 1 Teaspoon of Sage, salt and pepper. Run until smooth scraping down the sides as needed. With the top on, run the processor on low and slowly add the reserved pasta water. Once it is combined ( about 1 min) scrape down the sides once more. Next replace the top and run again on low and VERY slowly drizzle in 1/4 C of Olive Oil. Run for another minute. 

Place the pasta, 3/4 of the sauce and 3/4 of the butternut squash back into your pasta pot and gently stir until coated. 

Garnish each dish with additional Squash, Sauce and Chopped Sage. Serve Warm. 

**Extra add in's:

If you are not concerned about the recipe being Vegan you could add some diced and sautéed Pancetta and sprinkle with a little Parmesan cheese. **

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Truffle and Basil Popcorn

Whether it's for a movie night, midday snack or midnight snack this recipe lends a sophisticated twist to this familiar snacking staple. 

Ingredients: 

1/3 Cup Popcorn kernels ( I used Mushroom style kernels) 

2 Tablespoons Olive Oil 

1 Teaspoon Truffle Oil 

2 Tablespoon Melted Butter Substitute

1 Teaspoon chopped Basil 

Kosher Salt and fresh ground Pepper to taste

Directions: 

In a deep pot combine Olive oil and popcorn kernels and heat over medium heat. Stir with a wooden spoon continuously until the popcorn pops, being careful not to be burned by the splattering oil. ( I have a Whirly-Pop and I use this to make my popcorn, it is awesome!)

Combine chopped Basil, Truffle oil, melted butter substitute, salt and pepper in a small bowl. Pour over freshly popped popcorn. Stir with a spoon to distribute the truffle oil mixture. 

Makes a large bowl of popcorn. 

Chewy Banana & Peanut-Butter Cookies

Who doesn't love a good cookie? Fresh out of the oven or dunked in a cold glass of milk ( in my case a glass of Almond Milk) either way they are a crowd pleaser. They can be chewy or crispie, simple or extravagant. The cookie ranks up there as one of the foods I just CAN'T live without. 

One night I had a craving for a peanut butter cookie my mom and I used to make when I was a little girl. This craving lead me into my kitchen very late at night to develop these little beauties. 

Craving satisfied! 

I hope you enjoy them as much as I do. 

Cookie Dough

Ingredients:

1/4 Cup Organic Natural Peanut-Butter

2 Ripe Bananas 

1/2 Teaspoon Vanilla 

Pinch of Salt

1 1/2 Cups Gluten Free Oats

Directions: 

Preheat oven to 375 Degrees. Line a baking sheet with Parchment Paper and grease with non-stick spray. I like to use extra Virgin Coconut Oil Spray. 

In a Large bowl mash the Bananas with a fork. Add Peanut-Butter, Vanilla and salt to the bowl and stir until combined. Next add the Oats to the bowl and stir to combine. 

Place about 2 Tablespoons of dough onto the prepared cookie sheet and press flat with the back of a fork. Space the cookies about 1/2 inch apart. They donot really change much in size while baking. 

Bake for 15-20 mins or until they feel dry to the touch and edges start to brown slightly. 

Cool for 1 min then remove to a flat surface or cooling rack to cool. 

Once cooled drizzle with Chocolate frosting ( recipe follows) and serve. 

Makes 1 Dozen. 

Chocolate Frosting

Ingredients: 

2 Tablespoons Organic Coconut Oil

1 Teaspoon Unsweetned Cocoa Powder

2 Teaspoons Organic Honey

Small pinch of Salt

Directions:

Soften the coconut oil slightly. Stir in the Cocoa Powder, Salt and Honey. It should be a thick consistency that runs slowly off of a spoon. If it is to thick warm a little in microwave, if it is to runny  place in the refridegerator for a minute or two. Drizzle on top of cooled cookies. 

**Keep cookies in a tightly sealed container if they are not consumed on the day you've baked them to preserve freshness. **

Optional Mix in's: 

1/4 Cup Raisins

1/4 Cup Chopped Nuts

****** If you have a peanut-butter allergy you can replace the Peanut Butter with 1/4 Cup of Unsweetned Organic Applesauce*****

Blackberry & Lemon Waffles

I adore Sunday mornings. I love a leisurely cup of coffee and a big breakfast or brunch. Most of all I love time with my family in our pajamas. Sundays are our days to enjoy the things we miss durning the weeks hurried pace. Today I treated my family to a stack of luscious blackberry and lemon waffles drenched in pure maple syrup. We all left the table with full tummies and stickey maple syrup smiles. 

Ingredients:

1 1/2 Cup Blackberries ( you can use frozen if fresh aren't available just thaw them first) plus some for garnish

3 Tablespoons Fresh Lemon Juice

1/2 Teaspoon Lemon Zest

3 Tablespoons Coconut Sugar

2 Cups of Organic Soy Milk ( or Milk substitute of your choice)

2 1/2 Cups Sweet Rice Flour 

3 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt 

1/8 Cup Melted Butter Substitue 

3/4 Cup Unsweetned Organic Applesauce 

1 Teaspoon Flax Oil 

3 Eggs well beaten

1/2 Teaspoon Madagascar Vanilla 

Organic Pure Maple Syrup

Directions:

Place Blackberries, 2 Tbsp. Lemon juice and 2 Tbsp. Coconut Sugar in a small bowl and stir. ( if using frozen berries do this 2 hours or so before you plan to make the waffles so they thaw)

Let this mixture sit while you prepare the rest of the waffle ingredients so the flavors can come together. 

In a large bowl whisk together the Soy Milk and 1 Tablespoon of Lemon Juice. 

In a separate bowl combine the Rice Flour, Baking powder, Baking Soda, 1 Tablespoon Coconut Sugar and Salt. 

Next add vanilla, applesauce, flax oil, eggs and lemon zest to the Soy Milk mixture. Whisk until combined. Add in blackberry mixture and stir gently. Add wet ingredients into dry ingredients a little at a time being careful not to over mix. Stir in the melted butter subsitute. Let stand for 5 mins. 

Using a small ladle scoop batter on to your prepared waffle iron. Bake in waffle iron using manufacturer's directions for baking. 

Serve Warm with Fresh Blackberries & Organic Maple Syrup.

The waffles can also be frozen and reheated for a quick breakfast another day. Place cooled waffles inbetween layers of wax or parchment paper and seal in a freezer bag. To reheat place in your toaster until thawed and crispy on the outside. 

Happy Sunday. 

 

Irish Soda Bread

Ingredients: 

2 Eggs + 1 for brushing on bread prior to baking 

1 1/4 Cups Almond Milk

3/4 Teaspoon Apple Cider Vinegar 

1/4 Cup Unsweetened Organic Applesauce 

4 Cups of Gluten Free Cup for Cup Flour 

1/4 Cup Coconut Sugar

1 Teaspoon Salt

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder 

1 Cup of Organic Rasins 

Directions: 

Line a cookie sheet with parchment paper and grease with a small amount of vegetable or coconut oil. 

Combine Flour, Sugar, Baking soda, Baking powder & Salt in a large bowl. 

In a separate bowl combine the Almond Milk and Apple Cider Vinegar. Let sit for 2 mins. Next add the Applesauce and Eggs to the Milk mixture. Whisk until combined.

Make a well in the center of the dry ingredients and pour wet mixture in to the well. Then add Rasins and stir until just combined. (Sometimes I just use my hands to mix it.)

Flour a work surface with a Tablespoon or two of GF flour. Remove dough from the bowl and place it on the prepared surface. Using your hands form it into a ball shape. Place it on the greased parchment paper cookie sheet and score it with a sharp knife in the shape of an "X". 

Whisk one egg and using a pastry brush apply it to the bread's surface. 

Bake the bread for 40-45 mins or until a toothpick inserted in the center comes out clean.