Archive for June, 2016

Cauliflower Popcorn

June 29, 2016

Cauliflower Popcorn

Directions

  • Prep – 10 minutes

  • Cook – 15 minutes

  • Ready In – 25 minutes

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Whisk olive oil and garlic salt together in a large bowl; add cauliflower and toss to coat completely. Spread cauliflower out onto a baking sheet.
  3. Bake in the preheated oven until golden and tender, 15 to 18 minutes.
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BANANA BREAD (PALEO, GRAIN FREE, GLUTEN FREE)

June 28, 2016

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PREP TIME – 5 minsCOOK TIME – 45 MINS

Serves: 10-17

INGREDIENTS

• ½ cup coconut flour

• ½ cup almond flour

• 1 cup very ripe banana mashed well with a fork (2-3 medium bananas)

• ½ cup butter melted + extra butter unmelted for greasing (preferably grass-fed or you could sub with coconut oil but it’s way better with butter)

• ¼ cup cacao nibs

• ½ teaspoon cinnamon

• ¾ teaspoon baking soda

• ¼ teaspoon no additive liquid stevia or ¼ cup honey (can increase honey all the way up to ⅓ cup of honey or ½ teaspoon of liquid stevia but I wouldn’t recommend going above ⅓ cup of honey or ½ teaspoon liquid stevia in terms of sweetness. In fact I actually prefer to stick to about ¼ cup of honey if you go to ⅓ cup you want to make sure you use the coconut flour I linked to above because it seems to be more absorbent otherwise just add a couple more teaspoons of coconut flour if it’s too runny)

• 4 eggs

• ½ teaspoon vanilla extract

pinch of salt

INSTRUCTIONS

• Preheat the oven to 350 degrees and grease a 8.5 x 4.5 loaf pan with butter and place a cut bit of parchment paper that fits in the bottom of the loaf pan inside it flat on the bottom.

• In a medium sized bowl combine the coconut flour, almond flour, cinnamon, baking soda, cacao nibs, and pinch of salt and mix with a fork to reduce any clumps until thoroughly combined.

• In a small bowl add eggs, vanilla extract, stevia or honey and whisk then add mashed banana to the egg mixture and whisk more until well combined.

• Pour the liquid ingredients into the dry and stir with a spoon until thoroughly combined then add melted butter and continue stirring until well incorporated.

• Spoon all of the bater in your greased loaf pan and spread it out evenly with a scraper and shape it in any way you want (specifically in the shape of a loaf so that it rises like that)

• Place in the oven for 40-45 minutes or until the center is pierced with a toothpick and the toothpick comes out clean.

• Pull out of the oven and let it cool slightly (only for a minute or so) then carefully run a knife along the edges to make sure nothing is sticking and cautiously invert it onto your hand or a wire rack and flip it so the bottom is laying flat on the wire rack and let it cool for 20-30 minutes. (if you can wait that long)

NOTES

Update: for those of you who have had runny batter I believe it has to do with the brand of coconut flour, I think that Bobs Red Mill Organic Coconut Flour is slightly more absorbent than some of the other brands. This is amazing sliced and toasted with butter in a pan. Just turn a pan to medium heat and add a butter pat to the pan and let it melt slightly then add the bread and swirl it around on both sides until it’s toasted to your liking. Crisy-edged, warm and buttery goodness.

Veggie Pizza with Cauliflower Crust

June 27, 2016

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For a flavorful veggie pizza, use homemade cauliflower crust and top with mushroom mixture, tomatoes, spinach, basil and mozzarella.

Ingredients

1 cauliflower head, roughly chopped (about 3 pounds)
Cooking spray
2 teaspoons olive oil, divided
1/2 cup presliced cremini mushrooms
1/2 cup sliced red bell pepper
1/2 cup thinly sliced fresh basil, divided
1/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon kosher salt
3 garlic cloves, minced
2.5 ounces shredded part-skim mozzarella cheese (about 2/3 cup), divided
2 large egg whites
0.5 ounces grated Parmesan cheese
1/2 cup thinly sliced seeded tomatoes
2/3 cup fresh baby spinach

Preparation

1. Preheat oven to 375°.

2. Place half of cauliflower in a food processor; pulse 10 to 15 times or until finely chopped (like rice). Transfer cauliflower to a baking sheet lined with parchment paper. Repeat procedure with remaining cauliflower. Coat cauliflower with cooking spray. Bake at 375° for 25 minutes, stirring once. Cool.

3. Increase oven temp to 450°.

4. Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add mushrooms and bell pepper; sauté 5 minutes or until tender. Set aside.

5. Place cauliflower in a clean kitchen towel. Squeeze until very dry. Combine cauliflower, remaining 1 teaspoon oil, 1/4 cup basil, 1/8 teaspoon black pepper, salt, garlic, 2 ounces mozzarella cheese, egg whites, and Parmesan cheese in a bowl. Press cauliflower mixture into 2 (8-inch) circles on a baking sheet lined with parchment paper. Coat crusts with cooking spray.

6. Bake crusts at 450° for 22 minutes or until browned. Remove pan from oven; top crusts evenly with mushroom mixture, tomatoes, spinach, remaining 1/4 cup basil, remaining 1/8 teaspoon black pepper, and remaining mozzarella cheese. Bake an additional 7 minutes or until cheese melts.

Serves 2 (serving size: 1 pizza)

Total time: 1 Hours

Shrimp and avocado salad

June 26, 2016

Shrimp and avocado salad

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INGREDIENTS

1 pound jumbo shrimp
3 limes
Salt and pepper, to taste
1 head of romaine lettuce, chopped
1/2 cup cherry or grape tomatoes, halved
1/3 cup cilantro leaves, roughly chopped
2 avocados, chopped
4 Tbsp. olive oil
1 Tbsp. honey
1/2 tsp chili powder
Blue corn tortilla chips

PREPARATION
1. In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.
2. Sauté shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to sauté the shrimp in batches. Set aside.
3. Place chopped lettuce, tomatoes, cilantro, avocados, and shrimp in a large salad bowl.
4. In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing.
5. Toss salad with dressing. Add tortilla chips to the sides of the bowls and enjoy!

Grain free, vegan brownies

June 17, 2016

FUDGY-Vegan-Gluten-Free-Brownies-in-30-minutes-and-10-ingredients-Rich-chocolatey-studded-with-dark-chocolate-and-pecans-vegan-glutenfree-brownies-recipe-minimalistbaker1/2 cup melted coconut oil
1/2 cup cocoa powder
2 oz unsweetened chocolate
3/4 cup honey
2 eggs, room temperature
1 teaspoon vanilla extract
1/4 cup coconut flour
1/2 teaspoon salt

Instructions

Preheat oven to 350° and line a 9×9 baking pan with parchment paper. Spray with non-stick spray and set aside.In a medium saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Heat oven medium heat, whisking until mixture is smooth and no lumps remain.Take off the heat and stir in the honey. This should cause the mixture to slightly thicken.Add in the eggs and vanilla and mix well.Add in the coconut flour, and salt. Mix until no dry pockets remain.Pour into prepared pan and bake for 20-23 minutes.Store in the fridge after the first day to keep fresh.

Raw, vegan, gluten free avocado ice-cream!

June 13, 2016

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Raw, vegan, gluten free avocado ice-cream!

Serves: 4

Ingredients

  • 1½ avocados
  • 1 teaspoon lemon juice
  • 1 can (14 oz / 400ml) full-fat coconut milk
  • ⅓cup / 100g Organic Rice Syrup (or your preferred liquid sweetener such as maple syrup or agave syrup)

Instructions: 

  1. Place the can of coconut milk in the fridge overnight.
  2. Cut the avocados in half, remove the pit and spoon out the avocado flesh.
  3. Put the avocado flesh in a food processor together with the lemon juice and blend until it’s a perfectly smooth avocado cream.
  4. Open the coconut milk can upside down (so that the hard cream is on top).
  5. Spoon out the coconut cream until you hit the coconut water (save the coconut water for a different recipe or for a smoothie).
  6. Whip the coconut cream in a bowl with a KitchenAid, or other electrical mixer until it’s a nice, soft coconut whipped cream. Add in the avocado cream and the rice syrup and mix until incorporated.
  7. Put the ice cream in a freezer-safe dish.
  8. Place it in the freezer for at least 4 hours.
  9. If it is too hard to spoon out after 4 hours, let it sit at room temperature for a minute or two. Enjoy!

Individual & Layer Southwestern Dip

June 13, 2016

C8850K0YIndividual & Layer Southwestern Dip

Ingredients
1  can refried beans   (15.5 oz)
1 1/2  taco seasoning  recipe follows in notes (or to taste)
3  medium ripe avocados
2  fresh lime or lemon juice
· Salt and freshly ground black pepper  to taste
1 cup   non-fat or light plain Greek yogurt  (or reduced-fat sour cream)
1 cup chunky salsa
1 cup  of Corn  drained (unsalted)
1/2 cup  diced tomatoes
1 cup  finely shredded cheddar cheese  4 oz
1/2 cup  of chopped black olives  or green, optional
1/4 cup  green onions  chopped
1/4 cup  fresh cilantro  chopped (optional)

8 plastic or glass serving cups

Combine refried beans with taco seasoning and mix well.

Add 1-2 TB of water, as desired to combine bean mixture until smooth.

1. Remove avocados from the skin and mash with lime juice to reach desired texture.

2. To assemble: Add 2-3 TB of the bean mixture to the bottom of each cup. Spread into an even layer using the back of a spoon. Add a spoonful of the corn, then avocado. Follow with a layer of a spoonful of Greek yogurt (or sour cream), then a spoonful of salsa if using desired. Sprinkle with a layer of cheese, then finish by layering tomatoes, olives, cilantro and green onions. Store in refrigerator and serve with tortilla chips.

Classic vegetarian, wheat free pizza

June 12, 2016

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Avocado Stuffed With Spicy Salsa

June 12, 2016

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Avocado Stuffed With Spicy Salsa

A delicious and filling avocado for lunch, stuffed with a salsa of tomato, onion, and fresh cilantro.

Serves: 8 Halves

Ingredients

  • 1 medium tomato, finely chopped (Roma works well)
  • 1 poblano pepper, finely chopped
  • ½ red onion, finely chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons fresh cilantro, finely chopped
  • 1 lime
  • 4 medium avocados, halved and pitted

Instructions

  1. In medium sized bowl, combine tomato, pepper, onion, salt, pepper, and cilanto and mix.
  2. Spoon mixture into each avocado half. (Optionally, some of the pulp can be scooped out and used in the salsa.)
  3. Drizzle lime juice over each and serve.
  4. (For easy variations, add tuna, crab, or chopped baked chicken to the salsa; add chili powder; add crumbled feta cheese.)