CHERRY PEACH CHIA PANCAKES

31 Aug

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I hope everyone is having a good weekend. Sadly, summer is almost over :( so I’m doing what I can to enjoy the weather and also stocking up on summer fruit, especially cherries and peaches! Which by the way are my two favourite combinations! I also had a lot of chia seeds in my pantry so I incorporated a few teaspoons for extra fiber and protein. Have an amazing long weekend!

Recipe: Yields 7 mini pancakes, serves 2

1 cup brown rice flour
2 organic cage free eggs
1\2 tsp gluten/aluminum free baking powder
1 tbsp. chia seeds
1/4 cup non fat plain greek yogurt
1/4 cup unsweetened vanilla almond milk
1 stevia sachet (optional)
Coconut oil (for frying)
1 cup pitted cherries
1 ripe peach (chopped)

Place skillet over medium heat with 1 tbsp of coconut oil and pour palm size dollops into the pan, then drop a few cherries and peaches on top. Flip when edges are brown, then repeat process for remaining pancakes.

When ready, top with additional cherries, peaches and a drizzle of organic maple syrup.

PALEO CHOCOLATE STRAWBERRY BANANA WAFFLES

27 Aug

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Good morning! And happy Waffle Wednesdays :) I had a craving for chocolate waffles this morning, and even though I may have gone slightly overboard with these, they were worth it and well enjoyed ;) These are also paleo friendly, plus you can add any flavour extract of choice to enhance the flavour (butterscotch or peppermint work well). This recipe is very similar to the Chocolate Chip Peppermint Waffles I made over a year ago, but you can choose to omit the extract and also serve with fruit on the side. Have a great day!

BUTTERNUT SQUASH CRUST VEGGIE PIZZA

25 Aug

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Ohhh I think I’m officially a pizza addict! This crust recipe has to be one of my favorite pizza crust recipes! This crust almost has a bready texture with crispy edges, and the sweetness from the butternut squash and the heat/flavor from the seasonings give it a great compliment. For the toppings I used organic low sodium tomato and basil sauce, onions, tomatoes, yellow bell peppers, scallions, olives, and feta cheese. These were the toppings I had available, but you can top it with anything you like! (pesto sauce, meat of choice, etc). Have an amazing Monday!

Recipe for Crust: modified from wholeheartedeats.com

1 medium sized butternut squash (roasted and mashed)
1 cup almond flour
¾ cup quinoa flour
2 tbsp chia/flax seed meal + 4 tbsp water
¼ tsp sea salt
1/4 tsp cayenne pepper (depending on how spicy you want it)
1/4 tsp oregano

Toppings:

A handful of:
onions, tomatoes, yellow bell peppers, scallions, olives, and feta cheese.
1/4 cup organic tomato and basil sauce (or toppings of choice)

Procedure:

Begin by preparing the squash for roasting. Cut the squash in half lengthwise and scoop out the seeds. Lay cut side down in a roasting pan and fill halfway with water. Cook in a 200 C (400 F) oven for 40minutes to 1 hour (adding more water as needed to top up), or until a fork can easily pierce the flesh of the squash. Let cool, then scoop out the flesh.

In a small bowl combine the 2 Tbsp of ground flax with 4 Tbsp water. Let sit for 5 minutes.
In a larger bowl combine 3 cups of squash with the soaked flax meal, almond flour, garbanzo flour, salt, pepper, dried oregano, and extra ground flax. Stir to combine.

Spread the mixture onto a parchment lined tray and create a 30 cm (12 inch) circle, making sure that the edges are a little bit thicker. Bake in a 220 C (425 F) for 30-35 minutes or until the edges are crisp and golden and the centre is set (and can peel away from the paper). Top with toppings and bake for another 10 minutes. Let sit a few minutes before devouring.

VEGAN STRAWBERRY POP TARTS

24 Aug

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Finally got around to making these! And they were definitely worth the wait! These taste exactly like regular pop tarts except these are much better for you :) I made sugar free strawberry jam which I used as the filling, but you can definitely fill these up with anything you like (chocolate, peanut butter, nutella, etc).

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These are also gluten free! The frosting contains arrowroot powder, stevia (you could use coconut palm sugar or brown sugar if you prefer), coconut oil, and a dash of beet powder for the colour. The sprinkles make it more fun but you can also omit that if you prefer. Have a great Sunday guys!

Recipe: Yields 12 Pop Tarts

2 1/2 cups brown rice flour
1 tsp. gluten/aluminum free baking powder
1/4 tsp. sea salt
1/4 cup organic unsweetened applesauce
2/3 cup unsweetened almond milk
1/4 cup organic coconut palm sugar
1 tsp. organic apple cider vinegar
1/2 cup homemade fruit jam (substitute strawberries for blueberries) or use any fillings of choice.

Glaze:

1/4 cup arrowroot powder (or cornstarch)
1-2 tbsp. organic baking stevia
1/4 cup organic virgin coconut oil
1/4 tsp. beet powder/juice (for colour)
1/4 cup hot water
Sprinkles

Preheat oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, combine flour, baking powder, salt, and applesauce, then place in the refrigerator for 10 minutes, or in the freezer for 5 minutes.

Take the batter out of the refrigerator and add remaining ingredients. Kneed dough until firm. If you find it a little sticky or not firm enough, you can add a little bit of flour, but you’ll need to add more sugar or your pop tarts will taste doughy. Taste your dough to make sure it tastes okay.

Sprinkle some flour on a clean and flat surface and your rolling pin and roll out dough until flat (it should be 1/2 an inch thick).

Slice dough into 12 squares and place 1 tsp. of your strawberry jam (or filling) in the middle and gently fold squares. Use a fork to press the edges of the dough together so that they stick. Repeat the process for the remaining squares.

Place pop tarts on the baking sheet and place in the oven. Bake for 12-15 minutes or until golden brown.

When ready, take pop tarts out of the oven and let it cool for 10 minutes. In the meantime, make your glaze.

3 DAY GREEN JUICE CLEANSE

23 Aug

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Good morning! The weekend is here again which would be fun for some or busy for others. Either way, a good juice cleanse every now and then is necessary to clean out your insides and keep you functioning properly, think of it as reseting your body to get it up and running again. Juicing can be time consuming, and although I have read that preserving freshly made juices could kill the enzymes, I believe that it still preserves most of it’s essential vitamins, but that’s another debate. So to keep this short, here’s an easy 3 day juice cleanse you can choose to follow if you’re interested or curious about cleansing. This juice contains:

1 large cucumber
1 pear
2 large parsley leaves (bunched)
1 zucchini
2 lemons
2 peaches
A handful of strawberries
A handful of baby carrots
Half a large ginger
1 bunch mint leaves

Have a great weekend everyone!

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