Watermelon Gazpacho

Note: this is still a work-in-progress but I simply had to share. The consistency needs to be a bit thicker but it is still amazingly refreshing.

Watermelon Gazpacho  

3 cups watermelon, chopped (white seeds are OK, toss the brown ones if they are in there)
1/2 cucumber (seeds removed)
4 mint leaves
1/3 cup basil
1/4 cup parsley
1 tsp shallot
Dash pepper
1 tbl olive oil
Splash lemon juice





Method:

Not much of one! Once you have prepped and washed everything above, place everything in a food processor and pulse, blend, viola.

Super easy. Super fresh. Super delicious.



I think next time I will add more cucumber and possibly another veggie to thicken it up. I still ate it with a spoon but you could drink it like a smoothie as well.

Stay tuned for the next version!

Enjoy ;)

Chia Seed Banana Pudding

Egg-less breakfasts have put me up to quite a challenge. But, this pudding was surprisingly satisfying. I'm pretty sure I am going to have this every-which-way that I can think of having it.

Delicious.






Chia Seed Banana Pudding

2 tbls black (you can use white) chia seeds
6 tbls water
1/4 cup almond milk
1 frozen banana
1 1/2 tbls sunbutter
~ 8 raisins

Method:

Take the banana out of the freezer about 30 minutes prior.

Soak the chia seeds in the water for about 10 minutes in the refrigerator so that the chia seeds begin to expand and 'gel' up.

Pour the almond milk into the chia seed mixture and then mash in the thawing banana. Stir in the sunbutter and the raisins until well incorporated.

Yum, yum, yum.

The frozen banana, once mixed in, keeps the pudding nice and cool bordering an ice cream consistency. Mmmm. So good and no added sugar needed.

Enjoy ;)

Flourless Zucchini & Spinach Waffle

 I'm not sure if there is ever a time when waffles don't sound good to me and as you all know, I love experimenting with my iron.

This would be great along side some more savory veggies or some lean protein like roasted chicken. Yum. But for tonight I really just wanted the waffle.

So, that's what I did ;)

Flourless Zucchini & Spinach Waffle:

2 eggs
1 zucchini, peeled
1 handful of fresh spinach
2 tbls flaxseed
1 tbls potato starch
1 tbls coconut flour
Dash of rosemary 

Method: 

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last use.


Throw everything except for the potato starch and coconut flour in a food processor and pulse a few times then blend. Add in the potato starch and coconut flour and hand blend into the batter until incorporated.





Heat in the iron for about 3 minutes.

I had this for dinner, though I suppose you could it for breakfast as well. Or any other meal for that matter. And... they turn out green ;)




Who knew veggies in your waffle could be so tasty?

Enjoy ;)

Banana Hemp Smoothie

Believe it or not, I haven't eggs with my breakfast all week. I know. I know. But this smoothie is just too good...




Banana Hemp Smoothie

1 frozen banana
1/3 cup frozen blueberries
Handful of fresh spinach
1/4 coconut milk (the concentrated canned kind)
2 tbls hemp seeds


Method:

Throw all ingredients in a food processor. Pulse. Blend. Consume ;)




A Yummy Variation:

1 frozen banana
1 tsp cocoa powder (vs blueberries)
Handful of fresh spinach
1/4 coconut milk
2 tbls hemp seeds




From the looks of it, I didn't really have the patience to blend this one up very well...

Mmm... I'm thinkin' this one is good for breakfast, lunch, dinner, snack or heck even dessert ;)

Sugar-Detox Variation: 

2 handfuls of fresh spinach
1 semi-frozen* green-tipped banana
1/2 cup cold water
1/4 cold coconut milk (from a can, full fat, organic)
2 tbls hulled hemp seeds 




Enjoy ;)

Sweet Guacamole Salsa

I lovvvvved this salad. Perfectly fresh, light and clean.

Mmm.




Sweet Guacamole Salsa

1 avocado, mashed
1/4 cucumber (or 1/2 cup), diced
1 white peach, mashed
1 tsp chopped onion of your choice (I used yellow)
3 fresh mint leaves, chopped

Method

Mix all of the ingredients together in a medium sized bowl, give it a healthy stir and that's about it!

Simple and simply delicious.

Enjoy ;)

Bean-free Hummus

I am, in fact, pretty amazed with this hummus. No beans and super delicious. Not only that, it tastes like hummus.

Yeah.

I so wish that I came up with this recipe but I did not. I discovered this one on Damy Health.

Bean-free Hummus:

4 garlic cloves
2 zucchinis, peeled and chopped
3/4 cup raw tahini
1/2 cup lemon juice
1/4 cup olive oil
1/2 tsp cumin 
Dash of sea salt








Method:

Add the garlic, zucchini and tahini in your food processor and pulse. Next, add in the rest of the ingredients and blend until the consistency is smooth and looks like that of hummus.

This was so good. I'm pretty sure you could fool average hummus-eater ;)  Spread atop some veggies, on some primal bread or just eat it plain. Awesome.

This will keep in your fridge for about 72 hours. 

Enjoy ;)

Variation 

1 garlic clove
2 carrots, peeled and chopped
2 zucchinis, peeled and chopped
3/4 cup raw tahini
1/4 cup lemon juice
1/4 water
1/4 cup olive oil
1/2 tsp cumin 
Dash of sea salt

This variation was quite lovely. If you are sensitive to garlic then I would recommend this recipe.

Peach Coconut Pancakes

I may have a pancake and waffle obsession. Maybe.Yeah, I think I do.

Anyway, these pancakes were inspired by my coconut flour waffle recipe though I didn't have a waffle iron nor did I have all the ingredients. Experimentation time ;)

Happy and in love with these pancakes...



Peach Coconut Pancakes:

3 eggs (organic, cage-free) 
1 tsp honey 
1 tbls water
1/4 tsp vanilla extract 
1 skinned and of a mashed peach
1 tbls almond flour 
1/4 cup coconut flour
1/4 tsp baking soda
 
Method: 
 
Heat a large pan lightly coated with coconut oil to medium. 
 
Skin, de-pit and mash a peach in a small bowl and set aside. Whisk together the eggs, water, vanilla and honey and then add in the peach and mix in thoroughly. Add in the almond flour, coconut flour and baking soda, mix well. 
 
Cook until you can see the bottoms hardening, flip and cook until they are done throughout - about 8 minutes total.


Yields ~5-6 small pancakes


 Enjoy ;)

-Sunshine Girl

Creamy Strawberry Smoothie

For as much as I love smoothies, I've been thinking I should probably add some more green to mine. And while avocado is technically a fruit, I feel like I'm adding some awesome nutrition to my smoothie if I put one in there AND I was trying to come up with something that didn't have banana since I had already had one in the morning.

Avocados also contain much less sugar - actually zero and a very small amount of carbs (3) while contributing a healthy dose of good fat. You can read more about the nutritional breakdown of the lovely avocado here.


OK, enough of that rambling.

Creamy Strawberry Smoothie:

1 avocado
2 handfuls of spinach
5 frozen strawberries
1/4 cold water
1 tbls coconut flakes
Splash of lemon juice




Method:

Not much of one :) Slice the avocado, add in the spinach and strawberries and blend. Then add in the water, coconut and lemon juice.


Yeah... apologies for the not so great photo as I put this right into a to-go mug. Although, I must tell you, I kept this in the fridge in a to-go mug and ate a few hours later and the green stayed green even with the avocado. I was  pleasantly surprised.

Enjoy ;)

Flourless Pumpkin Pancakes

Pancakes!

Who needs a pancake mix when you only need 4 ingredients?

This is are so simple. Like mindless simple.

Flourless Pumpkin Pancakes:

2 eggs, organic cage-free
1/2 pumpkin puree
1 tbls ground flax-seed
1 tbls arrowroot powder

Method:

Spread some extra virgin olive oil (or another oil of your choosing) around in a medium-sized pan or pancake skillet. Heat on low-medium.

Whisk the eggs and pumpkin until well blended. Add in the flax-seed and arrowroot powder and mix well.

Pour two pancakes into the pan and heat for about 3-4 minutes on each side.

Viola!



As always, you can increase the amount of ingredients depending on how many servings you want. I made these just for me, so I made two.

Also, you can jazz these up a bit by adding in some honey, sea salt, vanilla etc. Though if you do add more liquid based ingredients then I suggest adding in more arrowroot powder and/or or tapioca flour because pumpkin is quite wet.

Enjoy ;)

-Sunshine Girl

Summer (Cold) Ratatouille

Ratatouille is one of those dishes that I tend to forget about. Why I wonder? It's so wonderfully delicious and full of nutrient dense loveliness. Maybe it's just so that when I do remember, I'm wowed with the awesomeness of the flavors.

Well anyway, I just so happened to have all of these ingredients and with my new love for cold potatoes, especially in the heat of the summer, ratatouille seemed to like the perfect dish.



Summer (Cold) Ratatouille

1/2 lbs red fingerling potatoes
1 zucchini, chopped
1 yellow summer squash, chopped
2 scallions, diced
1 eggplant
1 tbls capers
Dash of thyme
Pinch of rosemary

Method:

Hours or the day before:

  • Boil the potatoes, allow to cool and place in the refrigerator
  • In a large skillet with a bit of extra virgin olive oil, cook up the zucchini, squash and onions. Allow to cool and place in the refrigerator
  • Bake the eggplant (slice in half lengthwise, score the flesh, drizzle olive oil on and back flesh side down at 400 degrees for about 20 min and face-up for about 10 minutes). Chop into pieces. Allow to cool and place in the refrigerator

Once all the items have been chilled:

Chop up the potatoes (skin on or off, I leave mine on), add to the zucchini, squash and onions and then add in the eggplant. Next, add in the capers and seasoning. Give it a healthy stir and place back into the refrigerator until you are ready to serve.

Serves ~4




Ratatouille can be prepared either hot or cold. I loved this method. Simply delicious.

Enjoy ;)

So Simple Pancakes

Similar to another version of coconut flour pancakes that I make but even more simple. Even less ingredients. And less sugar. Boring perhaps, but boring can mean comfort for me sometimes. And I've had a long day. One of those days where Van Morrison's 'Day's Like This' both makes you smile and cry. Wow OK anyway, I won't divulge the details of that part here ;)

These take all of about 6 minutes to make- talk about an easy primal dinner... breakfast?... Whichever meal you want :)


So Simple Pancakes

2 eggs, organic cage-free
1/2 cup water
1 tsp ground flaxseed
1/4 cup coconut flour
1/2 tsp baking soda
Pinch of sea salt
Pinch of rosemary (optional)

Method:

Add a bit of macadamia oil (extra virgin olive or coconut oil would work as well) to a pan and heat on low-medium.

Whip the eggs, water and flaxseed thoroughly. Add in the coconut flour and baking soda and mix until a smooth batter starts to form. This can be tough with coconut flour so just keep stirring :) Add in the salt.
 
Pour two pancakes into the heated pan and heat until the bottom side begins to harden a bit ~4 minutes (these don't 'bubble' up like other pancakes so you have to keep an eye on them). Flip over, turn the heat down to low and 'smoosh' down a tad and cook for about another 2 minutes. Flip once more and cook about another minute and then remove.


I put the rosemary in one to test and it was really good. I'd likely add more next time. These are kind of like a pancake-bread with a thicker, fluffier consistency.

I'm not sure if it was the flaxseed, but these held together better than my other coconut flour pancakes so I think I'll experiment with these even more, adding in different herbs or fruit. 

Now, I made these just for myself. This recipe could be easily doubled or tripled.

Enjoy ;)

Grain-free Beef & Bison Meatloaf

Ah. The tried-and-true meatloaf. Wholesome, nutrient dense and completely satisfying.

This recipe is loaded with goodness and is completely grain free (traditional meatloaf requires white/wheat flour and/or bread crumbs).




Grain-free Beef & Bison Meatloaf

1 lbs ground grass-fed beef
1 lbs all natural ground bison
2 tbls ground flax-seed
Dash of ground pepper
Dash of sea salt
Dash of paprika
Dash of thyme
1/4 tsp cumin
2 garlic cloves, minced
3 scallions, chopped
2 small-sized carrots, shredded
1 egg, organic cage-free




Method:

Is there one? Basically just put this all in large mixing bowl and have at it. I literally put everything in the order listed above. I don't believe there is a rhyme or reason. I like to mix it all with my hands- but beware because it is COLD.

Bake either on parchment paper in a casserole dish or in a loaf pan. The benefit of the parchment paper style is that it will allow some of the fat to drain out. Bake at 350 degrees for 45-60 minutes. (I'm a little paranoid about meat being done... hence the cut marks in mine... lol ;))


Meatloaf glaze (optional):

2 tbls organic yellow mustard
1/2 tbls favorite hot sauce (I used a pumpkin cayenne one)
1 tsp lemon juice
1/2 tbls honey
1/2 tbls arrowroot powder

Method:

Mix all ingredients together thoroughly in a small bowl :)




Enjoy ;)

Lemon Tapioca Waffles

Oh, how I love waffles. If you've been reading me blog, you already know about my obsession with waffles and breakfast.

I've been incorporating lemon in a lot of my meals lately. I think it adds such a nice and fresh flavor. These were super light and a combination of fluffy & flaky.



Mmm breakie ;)

Lemon Tapioca Waffles:

2 eggs (organic cage-free), separated
1/4 cup water
1 tsp ground flax-seed (be sure it's ground or it will stick to your waffle maker!)
2 tbls extra virgin olive oil
1/4 tsp vanilla
1 tsp 100% pure maple syrup
2 tbls lemon juice
1/4 cup potato startch
3/4 cup tapioca flour
1 tbl baking powder
Dash of salt

Method:

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last use.

Separate the eggs, placing the egg whites in a small bowl and the egg yolks in a large mixing bowl.  Whip the egg whites until they start to froth and set aside.

In a large bowl, mix together the egg yolks, water, flax-seed, olive oil, vanilla and maple syrup. Add in the lemon and mix thoroughly. Then add in the potato starch, tapioca flour, baking powder and salt and blend until a dough forms. Lastly, fold in the egg whites and stir well.

'Bake' for about 2 minutes. 


These could have made a little more than four waffles, so I made  pancake with the remaining batter (and ate it with my dinner ;))  So yes, the same recipe can be used for pancakes!




Enjoy ;)

-Sunshine Girl 

Baked Cod and Capers w/ German Potato Salad

Mmm... talk about decadent.

This may be one of the shortest, if not shortest post I've done. Here ya' go:

For the cod, refer to the recipe and method on this post. The only thing I did different with this fillet is used fresh basil vs dried.

And for the German Potato Salad, refer to this post.



I prepared the salad while the fish was baking (twenty minutes); which was perfect timing.


Serve with capers on better lettuce & viola!

Serves ~ 2-3 people. 

I also had the Grain-less Strawberry Rhubarb Biscuits for dessert this night... divine.

German Potato Salad

I LOVE potato salad. Cold potato salad. And entering the summer months, I've had a hankering for such a salad. Especially German. With bacon.

I talked a little bit about potatoes in a previous post and the primal vs not primal debate, though one interesting thing that I wanted to point out is that according to recent studies, boiled red potatoes eaten cold had a score (glycemic) of 56, but boiled red potatoes eaten hot had a score of 89. Hmm... interesting. Cold potato salad anyone? (You can read more about the glycemic levels of potatoes here).

I would consider this recipe primal, you let me know what you think. It has a bit more ingredients than I  prefer but I was still pleasantly surprised with the turn-out.



German Potato Salad:

1 lb red fingerling potatoes (boil the night before and refrigerate)
6 slices of bacon (natural, nitrate and antibiotic free) - reserve 2 tbls of grease
2 tbls bacon grease
2 scrapes of fresh chive (thinly chopped)
1/4 tsp fresh dill (very thinly chopped)
1/2 tsp sea salt
Dash of ground pepper
1/2 cup apple cider vinegar
2 tbls extra virgin olive oil
2 tbls coconut yogurt (I used vanilla but you could use plain)
1 tbls organic yellow mustard 
2 tbls potato starch 
1 tbls lemon juice


Method:

The night or at least six hours ahead of time, boil the potatoes, strain and place in the refrigerator.  Cut the potatoes into small cubes and place in a medium sized bowl. Cook the bacon until crisp and set aside on some paper towel, reserving some of the grease.

In a small bowl, mix together the chives, dill, olive oil, apple cider vinegar and lemon juice. Pour over the potatoes and give it a stir. Add in the salt, ground pepper, potato starch, mustard and coconut yogurt, mixing well. Break the bacon into small pieces and add the bacon and two tablespoons of bacon grease into the salad. Give it a healthy stir and place in the fridge until you are ready to serve.

Pair with anything your heart desires - for breakfast, lunch or dinner ;)

German Potato Salad paired w/ Baked Cod, Butter Lettuce &Capers
Serves ~ 3-4 people. 


Enjoy ;)

-Sunshine Girl

The Pumpkin Waffle

I didn't know what else to call this waffle other than 'The Pumpkin Waffle.' It seemed fitting. I had to experiment with flours a bit to get the recipe but I was on a mission. Part of the mission was two not use a banana like in the Coconut Flour Waffle, another part was to use less coconut and lastly, I wanted to avoid using sorghum, xanthum gum or guar gum. I'll get into why I don't like to use or consume those in a later post...

So, I came up with a  sort of a 'special' gluten and grain-free flour concoction.




This one has a few steps, but trust me, it's worth it. 

The Pumpkin Waffle:

2 eggs (organic cage-free), separated
1/4 cup water
1 tsp ground flax-seed (be sure it's ground or it will stick to your waffle maker!)
2 tbls extra virgin olive oil
1/4 tsp vanilla
1 tsp 100% pure maple syrup
3 tbls pumpkin puree
1/2 cup potato startch
1/4 cup tapioca flour
2 tbls coconut flour
1 tbl baking powder
Dash of salt


Method:

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last round, I find I need to do this about every third use to prevent sticking.

Separate the eggs, placing the egg whites in a small bowl and the egg yolks in a large mixing bowl.  Whip the egg whites until they start to froth and set aside (I use a small froth gadget that's actually intended for lattes :))

Frothin' the egg whites!

Add the water, flax-seed, olive oil, vanilla and maple syrup to the egg yolks and beat until everything is combined. Add in the pumpkin and mix thoroughly. Then add in the potato starch, tapioca flour, coconut flour, baking powder and salt and blend until a dough forms. Lastly, fold in the egg whites and stir thoroughly.

The Pumpkin Waffle batter

OK, I'm calling these primal. Many paleo and primal eaters are on the fence about potatoes but I am 100% for them (in moderation blah, blah blah...) Although the starch went through some processing, it's not nearly as processed and manipulated as a grain.

Here's a quote from a post that I found interesting on the carb: "Potatoes are the most misunderstood carbohydrate in my opinion. It always amazes me to see many weight loss experts telling people to avoid them. There is a reason potatoes are the preferred carbs of many in the physique development world. They are easy to cook, require no extra preparation and travel easily. Many people have been misled by nutritionist, trainers and physicians who dont have the experience to combine with their book smarts. Potatoes are NOT the high glycemic index bad guys they are portrayed to be and can actually range from 5o (low GI) to 85 (higher GI) on the glycemic index depending on what type (new, sweet, russet), how they are prepared and processed..."

As far as tapioca, this is another that is up for debate. Though most in a primal lifestyle consider them safe while the strict paleo folks may say otherwise mainly because of their carbohydrate content. I was pretty happy when the idled Mark Sisson deemed this starch safe and primal. :)



Wow, OK, I'm done...

So please, enjoy ;)

Chopped Beet & Apple Salad on Butter Lettuce

I don't know if it's because spring is settling in or if summer is about to begin, but I have been in the mood for fruit and veggies lately. As in, that is all I've been craving. Salads, smoothies, raw fruits, raw veggies and maybe a touch of fresh herbs. Heavenly.

Anyway, this made for a fabulous light dinner. You can even pair with your favorite gluten free beverage ;)


Chopped Beet & Apple Salad on Butter Lettuce: 

1 can beets (can use fresh too of course - this was a last minute meal idea) 
1 apple (I used Pink Lady) 
~ 2 tbls crumbled walnuts
2 hard-boiled eggs 
4-6 butter lettuce leaves 
1 tbl honey
1 tbl lemon juice
1/2 tsp water
Pinch fresh parsley

Method: 

Chop the beets and apple and toss in a medium-size salad bowl. Add in walnuts and chopped hard boiled egg (boil water with a pinch of salt and splash of olive oil, add in the eggs and boil for 13 minutes. Either fridge for a couple of hours or place in cold water in the fridge to speed up the process). In a small dish, combine the honey, parsley, lemon and water. Pour the honey mixture over-top and stir well. Serve cold on the butter lettuce.



Serves ~ 2

I don't know why I don't eat butter lettuce more but I think I'm going to. It really is a different type of lettuce and has a bit of sweetness to it that other greens do not.

This salad can be adjusted in many ways. I think next time I may add some onion or cucumber. Mmm maybe both...

Enjoy ;)


Baked Lemon & Thyme Chicken with Sweet Potato Fries

Baked Lemon & Thyme Chicken with Sweet Potato Fries

Baking chicken is so easy and I find one of the best ways to prepare chicken so that it's juicy. I've been in the mood for just throwing stuff in the oven and having a nice meal done within the hour.

And... I LOVE sweet potatoes. Absolutely adore them. And really, who doesn't like fries?

Baked Lemon & Thyme Chicken with Sweet Potato Fries

For the chicken:

2 chicken breasts
1 1/2 tbls extra virgin olive oil
Dash of garlic salt
Dash of ground pepper
Dash of ground thyme
Dash of paprika
Splash of lemon juice

Method:

In a glass baking/pie dish, slather the chicken breasts with the olive oil and add the seasonings and lemon juice. Toss over a few times so that all the flavors are combined. Cover the dish and marinate in the fridge for at least two hours (I did about 9 hours).

When you remove from the fridge, splash some more lemon juice on them and flip over. Bake at 350 degrees for 15 minutes, flip over and bake another 7 minutes. They should be done at that point, but check the inside just to be sure, bake time can vary by thickness.


Sweet Potato Fries


2 medium-large sweet potatoes
Splash of extra virgin olive oil
Dash of garlic salt
Dash of ground pepper
Dash of thyme
Dash of chili powder
Dash of cumin

Method:

Slice the sweet potatoes into the size of fries that you prefer, I suggest smaller the better. Toss around in a large mixing bowl with all of the ingreidients. Lay on a baking sheet and bake for 20 minutes at 400 degrees (so you can do this prior to the chicken) on the upper rack of the oven. At 20 minutes, flip the fries over, turn down the oven to 350 degrees and bake another 27 minutes (you can do this while the chicken is baking on a lower a rack). At about 14 minutes in, you can flip the fries again.

We also had a small side salad with spinach, pear, shredded carrots and almond cream cheese. I put chives in the almond cream cheese time which turned out great.



I am not big on condiments but I did have a dab honey truffle oil mustard (from a local Farmer's Market) with the fries and chicken and it was lovely!

Enjoy ;)

-Sunshine Girl

Baked Cod & Prosciutto wrapped Asparagus

Yum...




I always forget how naturally buttery, soft and indulging cod is. Come to think of it, I have no idea why I don't have it more often. It truly is amazing and so easy to prepare. I mean ridiculously easy.

 I'm still learning when it comes to fish pairings but asparagus sounded good, so that is what we did.

Baked Cod & Prosciutto wrapped Asparagus:

For the cod:

1 large fillet of cod, about a pound (I had Alaskan Cod)
1 1/2 tbls extra virgin olive oil 
Dash of paprika
Heavy dash of garlic salt
Dash of ground pepper
Dash of basil (I used dried but you can use fresh)
1 tbls lemon juice

Method:

Lather the fillet with the olive oil, lie down in a glass baking dish skin-side down and throw the rest of the ingredients on top, finishing with the lemon juice. Marinate in the fridge for at least 20 minutes and then bake at 400 degrees for 20 minutes.


Prosciutto wrapped Asparagus:

(While the cod is baking)

1 bushel of asparagus
2 tbls extra virgin olive oil
Dash of garlic salt
Dash of ground pepper 
3-6 slices of prosciutto
1 garlic clove, minced
1 tbls yellow onion, diced
1-2 tbl brown raisins
 


Method:

Heat on low-medium one tablespoon of the olive oil in a medium sized pan and then add in the asparagus (I chop about 1/4 of the stems off). Cover the asparagus. Meanwhile, dice the onion and mince the garlic, add in with the asparagus (give the asparagus a stir) and seasoning, place the cover back. After a few minutes, give everything a stir and then wrap individual pieces of asparagus with however many slices of prosciutto you'd like. I had three, so I used three :). Turn the heat down to low and place the raisins in, cover. Wait another few minutes and then flip then toss everything around once more, by that time, the cod should be done.



Viola.



This was so very simple and simply divine.

Enjoy ;)

-Sunshine Girl

Cherry Apple Bread

I went through Granny Smith apple phase where I was eating them pretty much every day and then I got tired of them but I had some on hand that I didn't particularly feel like chomping into so I thought why not chop them up and bake a bread?


Well, this was indeed an experiment. If I had to do over, I would add more flour and perhaps another egg or use less apple but all-in-all, I'd call it a baking success.  I wasn't sure if cherry would go well with it but it sounded good at that time. And it was :)

Cherry Apple Bread:

2 1/4 cup brown rice flour
1 tbls arrowroot flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
3 eggs
1 tbls vanilla
1/4 cup honey
1/4 cup cherries
2 tbls 100% cherry juice
3 cups peeled and diced granny smith apples
1/3 cup coconut oil, melted

Method:

In a large mixing bowl, whisk together all of the wet ingredients except for the coconut oil and fruit. Add in all of the dry ingredients and blend thoroughly. Next, add in the fruit and lastly the coconut oil. Once everything is blended together, pour into a greased loaf pan (I used coconut oil) and bake at 350 for 20 minutes. At 20 minutes, cover the bread with foil or another pan and bake for another 25 minutes or until a toothpick comes out clean.



Enjoy (fresh and warm out of the oven ;))


-Sunshine Girl