Vega One Power Smoothie

I've been drinking Vega One as shake in the morning for a few months now and I have to tell you - it really has been one of those things that has changed my life. I love brekkie time, but I was beginning to be in a bit of a funk when it came to what to eat because what I was eating was not making me feel well. It wasn't giving me energy. I switched to an all fruit brekkie which made me feel amazing, but it wasn't sustaining me. I needed something more. I found Vega One and never looked back unless of course, I have my new favorite signature dish, The WAKE Bowl. Or... perhaps combine the two (AMAZINGNESS).

Vega One is 100% plant-based, dairy, gluten, and soy free. It has a complete protein blend and balanced amino acid profile made up of of sprouted whole grain brown rise, pea, hemp, and savi seed. Each serving provides 15 grams of protein as well as 3 servings of greens, vitamins, minerals, fiber, antioxidants, digestive enzymes and probiotics. Here is a complete list of ingredients.

Anyway, usually I have the shake with added chia seeds and almond milk, coconut water or water and then fruit along the side but I was super hungry and didn't feel like a salad for lunch so I threw all of this in the blender and viola! Vega Magic.
 

Vega One Power Smoothie

1 banana
1 avocado
2 handfuls of spinach
3 T coconut flakes (unsweetened)
1 T raw honey
1 serving Vega One (I used French Vanilla)
1 serving liquid chlorella (about 18 drops)
~ 2 cups water (I didn't measure so use your best judgement for consistency)
Few ice cubes (this makes the spinach blend better)

Method

Throw in the blender and blend silly ;)

Makes one large green awesome smoothie.

Enjoy ;)

-AEB

The WAKE Bowl

I have gone though countless breakfast phases - from eggs, potatoes and sausage (yes, really) to coconut flour waffles, to spinach pancakes. But, one thing has remained the same - and that is my love for breakfast and morning. I adore my mornings and the breakfast ritual. Especially on the weekends. I open the blinds, prepare my coffee in the french press, dance a round a bit, stretch and make breakfast (or what I like to call 'brekkie,' which I picked up in Australia). The tunes play as I enjoy my brekkie, read about what is happening in the World, and perhaps do some writing. My weekend mornings are quite ritualistic and if you're ever around me during this time, good luck getting me out of the house before noon.

wake bowl.jpeg

This recipe was born out of me having a couple of nights filled with some heavy food that my system isn't really use to eating and I was feeling like I needed something that was cleansing yet fulfilling and satisfying to my morning appetite.

I've continued to make this brekkie meal over and over - experimenting with different fruits, herbs and spices but the version below is by far my favorite.

Ladies and Gentlemen, I am deeming this my signature dish. 

The WAKE Bowl

1 T chia seeds
1 C unsweetened almond milk (carrageenan free like Whole Food's 356 brand)
Small handful of spinach  (torn into small pieces)
1 Banana, sliced
Small handful of raspberries
Small handful of blueberries
Small handful of goji berries
Handful of cubed pineapple
Sprinkle of cardamom
1/8 t fresh ginger
1 leaf of fresh basil (torn into small pieces)
2 T Coconut meat/flakes
1 T hemp seeds

Method

Soak the chia seeds in the almond milk (in the fridge) for at least an hour or overnight (better tasting IMO and easier to digest). Add in all the other ingredients (I do in the order listed so that it looks pretty ;)), give it a stir and enjoy!

Yes this will WAKE you up!!!

wake bowl 2.jpeg

Enjoy ;) 

-AEB

Vegan Spicy Yam Chili

Yeehaw!

That is how I feel about this Vegan Spicy Yam Chili!

So, I've been thinking about this change of season thing that occurs, and it's really very interesting. First of all, it has still been quite warm here in Philly (not complaining). Yet, I am still craving fall foods like mad. Pumpkins, Kabocha squash, Carnival squash, pomegranates, apples, cranberries, brussels sprouts... I even went to Jamaica recently where it was so hot that I thought my coconut oil would actually evaporate, and I was craving apples the entire time. My point is that, it must not just be the change in weather - that effect our state of being during the shift of seasons. Perhaps there are other forces at play like ecology, astrology, and even genotype.

On with this fall inspired and completely satisfying vegan dish (and feel free to make in non-vegan with some meat of your choice!) 

vegan chili.jpeg

Vegan Spicy Yam Chili

13.4 oz Organic no-salt added black beans (I use the 365® BPA-free boxed, if you used canned, make sure it's BPA-free like Eden®)
1/2 cup filtered water
1 zucchini, diced
1/2 bunch kale, chopped
2 handful bok choy, chopped
2 garlic cloves, minced
1 handful spinach
1 T fresh chive, minced
1/4 cup fresh cilantro, chopped (actually use your hands to pull the cilantro apart vs using a knife as it releases the oils better)
1 T EVOO
Heavy dash of: Cumin, Cayenne, Chili Powder and Pepper)

For the Yams (btw... there is a difference between yams and sweet potatoes)

1 large yam or 2 small yams, diced (skin-on)
1 T coconut oil
1/2 T Cinnamon

Method

Pre-heat the oven to 400º, dice your yams, toss in a large glass baking dish, and massage the coconut oil evenly on all pieces. Sprinkle the cinnamon overtop and roast at 400º for about 1 hour. Turn over pieces two times throughout for even roasting.

Meanwhile, boil the 1/2 cup water and add in the zucchini and boil for about 1 minute, then add the bok choy, boil another minute, and then add in the kale. Boil for about one more minute, and then turn down to a simmer - drain the majority of the water out and add in the EVOO. Proceed to add in the remaining chili ingredients (keep the water from the beans or add in 1/4 of filtered water), turn the heat up to medium and cover for about 5 minutes and then turn back down to a simmer until the yams are done.

Add in about 2 cups of the yams (yay you'll have some left over!)

Pour into bowls and top with avocado.

(Note: I recommend adding the avocado fresh to avoid oxidation)

Serves 4

I think when I make this again, I will add in some lime but I didn't have any limes (um why not?!? One should always have limes!)

Enjoy ;)

-AEB

Lentil, Butternut Squash & Kale Bake

I've recently become quite fond of the lentil. With 17 grams in one cup, these little legumes are an excellent source of protein as well as healthy, low-glycemic carbohydrates. Additionally, they contain a significant amount of healthy fiber, manganese, B-vitamins, folate and iron. A true superfood, IMHO.

Like other beans and legumes, you can either soak them or cook them or a combination of the two. For this recipe, I decided to cook them. 

On a side note, do you ever just fall in love with an artist all over again? I've been listening to Adele like it's the fist time hearing her this past week and each song undoubtedly moves me. She evokes so much passion...so many emotions... Lovely. 

Anyway, on with this hearty (vegan and vegetarian friendly) dish ;)

Lentil, Butternut Squash & Kale Bake

For the lentils

1 cup green lentils
3 cups water

Method:

In a medium saucepan, combine the lentils and water. Bring to a boil and simmer for about 40 minutes, stirring often. The legumes, when done should be soft throughout.

For the squash

1 small butternut squash, peeled and diced diced
1 tbls coconut oil (Extra Virgin/Unrefined)

Method:

Combine the diced butternut squash with the coconut oil and bake at 400° for about 30 minutes (tossing once halfway through).

For the bake:

3 handfuls of kale, chopped
1 scallion, minced
1 tomato, de-seeded and chopped
Heavy dash of garlic powder
1 tbls cumin powder
Dash of sea salt
4-6 fresh oregano leaves, torn into pieces
3/4 cup water (you'll be splitting this up 1/4 cup at time)
1 tbls coconut oil

Method:

Mix the garlic powder, cumin and sea salt with the 3/4 water. Stir well.

Combine the lentils with the butternut squash, pour 1/4 of the seasoned water over-top and bake another 10 minutes.

Add the tomato and scallion, pour another 1/4 cup of the seasoned water over-top and bake another 10 minutes. Reduce the heat to 350°.

Lastly, add in the kale, oregano, coconut oil and remaining water. Stir and bake for another 10 minutes.

lentil bake.jpeg

Enjoy ;)

-AEB

'Indian Influenced' Veggie Bowl

I love Indian inspired cuisine and I love curry. But a lot of curries have cayenne in them, and although I love cayenne, cayenne does not love me these days. So, I did my own version ;)

By no means am I an expert on the wonderful Indian cuisine; which is why I call this 'Indian Influenced.' It has elements of an Indian dish, though I do have much to learn in that realm.

King Soba pasta is the best gluten free pasta that I have come across. It has a whopping three ingredients (one of which is water), is super simple to cook and absolutely delicious. AND the consistency is that of pasta. Awesome.

indian influenced veggie bowl.jpeg

Indian Influenced Veggie Bowl

1 package of King Soba Brown Rice Pasta
1 zucchini, thinly sliced
1 summer squash, thinly sliced
1/2 cup peas
1 scallion, diced
Large handful of spinach, chopped
Small handful of raisins
Dash of garlic powder
Dash of ground pepper
Dash of cinnamon
Dash of cardamom
Dash of turmeric
Pinch of ginger
Splash of lemon juice
~2 tbls EVOO

Method:

Coat a medium-size sauce pan with about one tablespoon of EVOO and heat to medium, add in all of your veggies except for the spinach and begin to saute.

Boil about one quart water, add in your pasta, bring to a boil and then turn down the heat to medium and cook for approximately 4 minutes.Add to a colander to strain once cooked.

Once the veggies start to soften, add in the spinach, raisins, spices and lemon juice. Saute a few minutes longer until the raisins soften and the flavors begin soak in.

Add the veggies to your pasta, drizzle in the remaining EVOO and toss in with the pasta.

Yum!

Enjoy ;)

-AEB

Truffle Roasted Acorn Squash with Fennel, Parsnips, and Kale

WOW

It has been a LONG time since I have put out a recipe post. Whew! What an experience the past few months have been! Amazing journey's, incredible learning's and enchanting healing gifts along the way.

With my move to Maine and recovery fromMy Battle with Orthorexia, the space and time to come up with new recipes AND write about them has not come about until now. 

Anyway, this meal was thrown together (typical Ashley-style with no real planning involved ;)) and turned out to be FANTASTIC!

Acorn Squash and Veggies.jpeg

Truffle Roasted Acorn Squash with Fennel, Parsnips, and Kale

1 acorn squash
1/4 large fennel bulb, sliced
1 large handful of kale, broken into bite-size pieces
2 parsnips, thinly sliced
1-2 tbls EVOO
Drizzle of white truffle oil
Dash of ground pepper
Dash of turmeric

Method (this can all be done in the same casserole dish):

For the acorn squash

Slice the acorn squash in half (lengthwise), score with a knife and massage some EVOO into the flesh. Bake at 400° on parchment paper (face down) for 60 minutes.

For the parsnips

Massage some EVOO into the parsnips, season with the ground pepper and toss in with the acorn squash at 400° for 40 minutes, flipping halfway through (so put in when the acorn squash is 20 minutes in).

For the kale

Massage some EVOO in the kale leaves and toss over-top of the parsnips for 20 minutes (so 40 minutes into the acorn squash cook-time).

For the fennel

Massage some EVOO into the fennel, sprinkle with some ground pepper and then wrap with parchment paper. Lay the wrapped fennel in with the vegges and bake for 20 minutes (when you put the kale in).

Drizzle some truffle oil on the parsnips and kale and sprinkle the turmeric on the acorn squash.

Ummmm WOW (again), SO delicious! This made enough for two so I had it two nights in row. Yeehaw!

Enjoy ;)

-AEB

Whole Grain, Seed & Nut Bread (Vegan/Gluten-free)

I love experimenting. So, I figured that I would try another vegan bread. Yes bread with no yeast... or eggs. 

Whole Grain, Seed & Nut Bread (Vegan/Gluten-free)

1 cup apple sauce
1 tbls chia seeds (I used white, black would also work)
3/4 cup water
3 tbls ground flaxseed
1 tsp 100% pure maple syrup
1 + 1/4 cup whole grain brown rice flour
1 cup almond meal
Dash of sea salt
2 tbls grapeseed oil
1 tsp apple cider vinegar
1/4 tsp baking soda
1/4 tsp baking powder

Method:

In a large bowl, combine the chia seeds with the apple sauce and let set for about 10 minutes.

In a small bowl or measuring cup, combine the water and flaxseed and let set for about 10 minutes.

Both of these will start to thicken and 'gel.'

Add the maple syrup, brown rice flour, almond meal, sea salt and oil to the applesauce/chia seed mixture and stir well. A dough will begin to form.

Fold in the flaxseed mixture and grapeseed oil and then add in the apple cider vinegar, baking soda and baking powder. Stir until all ingredients are incorporated.

In a greased loaf pan (I used grapeseed oil), bake at 350° for 25 minutes. At 25 minutes, cover with foil and bake for about another 20 minutes.

Note, when making a gluten-free bread that is also egg-free AND yeast-free... any sort of 'rise' is success in my book :) 

seedbread.jpeg

Delicious. This bread was super moist, dense and awesome. And pretty amazing with coconut oil and cinnamon spread on-top.... 

seed bread.jpeg

Enjoy ;)

-AEB

Homemade Mustang Bars

Umm... wow. Yum. Yum.Yum. For real. This is some serious goodness. I am typically a 'one is enough' gal but these had me reaching for another one immediately after my first one. And so it began...

I am calling these 'Homemade Mustang Bars' because I got the idea from Paleo Treats. Note, I have not actually had their 'Mustang Bars.' And call me crazy, but I'm not going to spend $45.00 for 10 bars. But they looked interesting, so I looked at the ingredient list and made my own (omitting the almond flour and adding macadamia nuts). Obviously, I have no idea the portions that they used to make theirs so I basically did mine based on experience and what I had on hand.

homemade mustang bars.jpeg

Homemade Mustang Bars

1/3 cup pumpkin seeds, lightly salted
1/3 cup (crunchy) almond butter
1/3 cup raw walnuts, crumbled
1/3 cup unsweetened coconut flakes
1/4 cup raw macadamia nuts
1/4 cup raisins
2 tbls vanilla
3 tbls honey
1/3 cup coconut oil (melted) 

Method

Well, my food processor is still taking some time off so I mixed this together by hand. Simply add all of the ingredients in one by one in the order that it is listed above, mixing the melted (30 seconds will do) coconut oil and honey in last. 

Form bars and wrap in cellophane and store in the fridge. 

Yields ~ 8 bars  

Now, having had these, I will say I would definitely pay $4.50 for one bar. So, mad props to Paleo Treats

I need another word for YUM... 

Enjoy ;)

-AEB

Product Review: Artisana Butters

Artisana! I even love to say their name. I had the pleasure of trying out some samples from Artisana recently and... I am certain I will be finding room in my kitchen for more Artisana products. 

Now, for these heavenly lil' packets...

variety.jpg

Cashew Butter: The cashew butter is almost like a frosting. Not in sweetness but in the buttery, smooth texture. This could be used for various frosting or cream cheese replacements. Loved it.

Almond Butter: I eat quite a bit of almond butter and loved this one because it is simply raw almonds. Many other almond butters have other  ingredients such as salt and cane sugar. There are SO many uses for almond butter. I like to enjoy just by itself or with a banana or apple. Yum :)

Cacao Bliss: OK- not sure this needs much of description. Cacao Bliss is bliss. Seriously. Delicious.

Macadamia Butter: I LOVE this butter. So good. I have made my own macadamia butter in the past theirs has cashew butter in at as well (here is why) which makes it super creamy. I enjoyed this plain but macadamia butter can be used in various recipes to replace cheese (especially ricotta), cream cheese or frosting.

Pecan Butter: Well, I love pecans to begin with but this butter was fantastic. I like to enjoy this one by itself but could be added to so many different foods... Perfect...

My favorite? 

If I had to choose, I may choose the pecan and macadamia....together... A wonderful bit of mother nature. 

Perhaps the best attribute to Artisana products is that their ingredients are completely natural and simple. The butters have few ingredients and often just one. Purely simple and natural :)

Discover more about Artisana here.

Enjoy! 

-AEB

Fig, Macadamia, and Cacao Balls

Well, my food processor may be broken ( ;((( ) but that will not stop me from experimenting with different homemade balls! Yes, I know, my sister has reminded me that the names of these tasty treats are not ideal. But I looked up synonyms to 'ball' or 'balls' and I assure you, there is no better word. Let me know if you find one...

I didn't have dates which is what I typically use for homemade bars/balls but had exactly 15 dried mission figs. And my mission was to make something simple and delicious.

Mission accomplished.

Fig, Macadamia, and Cacao Balls

15 dried mission figs
1/4 sunbutter
1/4 macadamia nuts
1 tbls raw cacao
Dash of cinnamon

Method:

Well, if you do have a food processor, throw all of the ingredients in and let it do its thing. If not... use a spoon and knife to chop all of the ingredients together.

Roll into desired shape. Wrap in cellophane and store in the refrigerator.

Yields ~ 5 small balls

fig balls.jpeg

Enjoy ;)

-AEB

Warm Kale & Apple Garbanzo Salad

I often make a variation of this salad, and this time, did it a bit differently for a dinner party. With the response that I got and inquires for the recipe, I'm deeming it a hit. 

We had about twenty guests, so I'll downsize the recipe for you.

Warm Kale & Apple Garbanzo Salad

1-2 tbls EVOO
1 bunch of kale, chopped (don't dry after rinsing)
1/4 yellow onion, minced
2 zucchini, thinly sliced
1 apple, chopped (I used Cameo)
1 can of garbanzo beans, drained (be sure to get BPA free, I use Eden)
Splash of apple cider vinegar
Small handful of raisins
Small handful of hazelnuts
Dash of garlic powder
Dash of sea salt

Method

Heat the EVOO in a large skillet on low-meduim, add in the onion, zucchini and apple. Saute these together for a few minutes (until the onions begin to become translucent and the apple and zucchini soften). Add in the chickpeas and kale with the splash of apple cider vinegar. Stir everything around and let cook for a few minutes. Turn the heat down to low and continue to stir and saute until the kale is good and soft. Add in the raisins, hazelnuts, garlic and sea salt. Stir and allow the flavors of the ingredients to soak into one another. 

chickpea salad.jpeg

Serves 4-6

Enjoy ;)

-AEB

Carrot Pie Protein Balls

Yes!!! :) 

These really are like mini pies. Mini raw pies of goodness. And they are not too sweet, so you may want to adjust the recipe to your liking.

carrot pie ball ingredients.jpeg

Carrot Pie Protein Balls

1 cup whole rolled oats (certified gluten free)
3 medium sized carrots, finely shredded
1/2 cup almond butter
1/4 cup raisins
1/4 cup raw pecans, chopped
1 tbls 100% pure maple syrup
1/4 cup ground flaxseed
Dash of cinnamon
Dash of nutmeg

Method:

Shred the carrots in your food process, combine all ingredients in a large bowl and mix thoroughly. Roll into desired size balls and store in the refrigerator.

carrotpieballs.jpeg

Yes, totally love these ;) Perfect for a pre-work out energy boost. 

carrotpieballs2.jpeg

 

Enjoy! ;)

-AEB

Better than Cookie Dough Protein Balls

Admittedly, I don't eat cookie dough anymore... BUT there was a time when I did. Yes, indeed. For lunch. Quite often. From Papa Murphy's. The whole thing. That would be after my cheesy bread-sticks from Domino's and my cigarette. Along side my Mountain Dew.

Yes, that is a true story. Ashley was the epitome of a junk food junkie.

But, for those of you that know me, you know that the days of (traditional) cookie dough, cheesy bread, cigarettes and soda have long since past ;) And while my goal for these, was a blast of awesome protein, what I got was a concoction that tastes IMHO BETTER than cookie dough AND is a blast of awesome protein. Yeah ;)

cookiedoughballs.jpeg

Better than Cookie Dough Protein Balls

1 cup gluten free whole grain rolled oats
1/2 cup unsweetened coconut flakes
3/4 cup organic smooth peanut butter
1/2 cup raw pecans
1/4 cup dairy/soy free chocolate chips (I use Enjoy Life)
3 tbls honey
1 tsp vanilla
2 tbsl organic coconut sugar

Method:

Combine the oats, coconut, peanut butter, pecans and chocolate chips in your food processor and pulse until the pecans are chopped. Add in the honey, vanilla and coconut sugar. Pulse and blend. A dough will form.

cookiedoughballs2.jpeg

Form 2-bite-sized balls (I used my new handy little gadget to get the size) and store in the refrigerator. You could, of course, make bars/squares or whatever shape you desire ;)

Yields ~16 small balls

cookiedoughballs3.jpeg

Yum, yum, yum!!! Love these!

Enjoy ;)))

-AEB

Potato Leek & Rosemary Soup

Potato leek soup had been on my list for a while and I love potatoes with rosemary. So I finally decided to jot down a recipe and give it a try.

Potatoe and Leek Soup.jpeg

Potato Leek & Rosemary Soup

1/2 lb golden potatoes, peeled and chopped
1 parsnip, peeled and chopped
Dash of ground pepper
Heavy dash of ground garlic
~2 tbls EVOO
1 leek, sliced
1 tsp dried rosemary (fresh would work as well)
2 cups chicken broth
1/2 cup light coconut milk (from a can)

Method:

Steam the potatoes and parsnip for about 20 minutes.

In a large pot, saute the leek in EVOO. Add in the garlic and pepper. When the leeks are good and soft add in the chicken broth, coconut milk and rosemary and bring to a boil. Add in the potatoes and turnips, cover and turn down to a simmer. Simmer for about 15 minutes, stir a couple of times in between.

Add about half (as to not flood) to your food processor and blend. Place back into the pot and do the same to the other half.

Viola ;)

Serves 2-4 

This was pretty thick, to thin you could add more chicken broth, coconut milk or water.

Yep, I love rosemary. 

Enjoy ;)

-AEB

PB&J Smoothie

I typically don't have smoothies in the winter months (because it's so cold I guess?) but I think my body was in a bit of shock after Thanksgiving. I needed something light and easy on the digestive system.

This hit the spot...

PB&J Smoothie

1 medium banana
1/3 can light coconut milk
1/3 cup frozen blueberries
2 tbls PB2 (powdered peanut butter, you could use 'regular' PB if you prefer))

Banana PB Smoothie.jpeg

 

Enjoy ;) 

-AEB

Compound 'Butter'

This recipe was used on our Thanksgiving turkey though it could have various uses for a savory spread on meat, breads, or veggies.
 


Compound 'Butter'



1/2 cup coconut spread (I use Earth Balance that is soy free)
2 tsp sea salt
2 tsp ground pepper
2 cloves garlic, minced
2 tsp ground sage
2 tsp ground thyme

Method: 

Mix all ingredients and mix well until they are incorporated throughout.   

Keep refrigerate until ready to use.  

Enjoy ;) 

-AEB

Dairy-Free Traditional Mashed Potatoes

These were seriously amazing and somehow I did not get a photo of this dish either...I should not be in charge of Thanksgiving photos next year. It's not particularly easy to mash in one hand and photograph with the other.

Anyway, these were a hit even with the dairy eaters at the table. Creamy, fluffy, mashed potatoes (trust me...they were ;)) without a drop of butter or cow's milk. 

Traditional Mashed Potatoes 

4 lbs Yukon gold potatoes
Dash of sea salt (or to taste)
Dash of ground pepper (or to taste) 
2 tbsp chicken bouillon (yeast free)
1/2 can (15 oz) light coconut milk

Method

Wash, peel, and cut potatoes into 1 inch cubes.  We removed all the skin for the kiddos but you can leave some of the skin on if you prefer. 

Place in a steamer and steam for about 40 minutes or until tender.   

In a large bowl or Kitchen Aid, mash the potatoes to your liking. Add salt, pepper, chicken bouillon, and coconut milk.  Mash together until smooth.

Yum! 

There were plenty of these leftover which can be used in all sorts of dishes like Shepard's pie,  potato soup, potato pancakes. Or, cold on top of leftover turkey. Yeah, that's what I did... 

Enjoy! ;)  

-AEB

Sarah's Brussels Sprouts & Onion Sauté

We felt like we needed another green with our Thanksgiving Feast this year so my sister, Sarah, made one of her specialties, Brussels Sprouts & Onion Saute.

It really is quite simple and one of my favorite dishes that she makes. Thanks Sarah ;)

Alas, I am missing photos of this one too ( I must have been getting hungry. Or lazy)...but I assure you, it was tasty. And added that extra 'green' we needed for our meal. 

Sarah's Brussels Sprouts & Onion Sauté 

1 lb Brussels Sprouts (fresh or semi-frozen)
1 onion, diced
2 tbls coconut oil
1 tsp garlic powder
1 tsp sea salt
1 tsp ground pepper

Method:

In a large sauté pan, heat coconut oil over medium-high heat.  Add diced onion to pan once heated.  You should hear it sizzle.  Slice Brussels sprouts and add to pan.  Stir frequently as to not burn the sprouts.  Cook about 10- 15 minutes or until the sprouts start to caramelize. Add salt, pepper, and garlic powder to taste.  

See? Easy. 

I think I'll be making this dish more or maybe even roasted. Brussels sprouts contain a ton of nutrients including several antioxidants and they contain just as much vitamin C as oranges  in serving with fewer calories. 

Enjoy ;)  

-AEB

Oat Cornbread

I love cornbread. 

Who doesn't? 

This was used for the Elk Sausage Cornbread Stuffing we had for Thanksgiving this year.

Oat Cornbread

1 cup gluten-free oat flour (you can grind your own)
3/4 cup gluten-free cornmeal
1/2  tsp sea salt
1.5 tsp baking powder
2 eggs, organic/cage-free
3 tbls sugar (organic cane)
3/4 cup coconut milk (from the can) 
1/4 cup water
1/4 tsp vanilla extract
1/4 cup grapeseed oil
1 tbls honey 

Method

Preheat the oven to 375˚F (High Altitude, 400° otherwise). Coat a glass baking dish (6x6) with coconut oil (or another oil) and place on top of the oven (not inside) while it preheats. 

Combine the dry ingredients in a large mixing bowl.  In a medium mixing bowl beat eggs well.  Add in the sugar and rest of the wet ingredients.  Slowly add wet ingredients to the dry ingredients.  Mix well until it looks like a batter.  

Pour batter into the greased glass baking dish for about 20 minutes.  Turn the oven off while leaving the bread in for about another 5 minutes. 

Remove and let cool. 

cornbread.jpeg

This one was used for  stuffing so we crumbled it into pieces...and did some taste-testing along the way... yum ;) 

Enjoy (with honey...or stuffing... or...;))

-AEB

Almond Joy Mounds

For those of you that are familiar with the candy bars, Almond Joy and Mounds...and like them, you may like this recipe.

Actually, I fully intended on replicating the Almond Joy. Yeah, that did not happen. I need the coconut mixture to mold together more - perhaps some honey or more maple syrup but I also wanted to keep this relatively low in sugar. So, we have Almond Joy Mounds :) They are similar to the Double Chocolate Coconut Haystacks but in my opinion, way better :) The toasted almonds adds SUCH a nice flavor...

Really... quite the perfect little candy. 

Almond Joy Mounds

2 1/2 cups unsweetened shredded coconut
1 tbls vanilla
1/4 cup coconut oil, melted
3 tbls coconut milk (from the can)
3 tbls 100% pure maple syrup
1 bag Enjoy Life chocolate chips (soy/dairy/nut free) 
~ 30 almonds

Method:

Toast the almonds on a baking sheet (no need to grease) for 10 minutes at 300°

Meanwhile, in a large bowl, combine the coconut, vanilla, coconut oil (be sure you melt it first, 30 seconds in the microwave will do), coconut milk and maple syrup.

Take the almonds out and set aside.

Heat the bag of chocolate chips in small bowl for one minute.  Give it a good stir and heat for one more minute. It will look like the chips haven't all melted but give it a good sir and the rest will melt.

Add the almonds to the coconut mixture and then pour in the chocolate. Stir vigorously.

Plop the desired size 'mound' on wax paper and place in the fridge to set.  I suggest storing them in the fridge.

Almond Joy Mounds.jpeg

Heavenly.

Yeah, I didn't get a chance to count these and now most are gone after bringing them into the office. Hm. It yields ~ quite a few.

Enjoy ;)

-AEB