Sweet Potato Waffels (Sugar-free, flour- free, gluten-free)

This is the reason why I was so excited to wake up on this lovely snow day. For a yummy sweet potato waffel! They're warm, sweet and oh so delicious. So, to all those who have a little extra time in the morning you should definitely make these babies.

 

Disclaimer: these aren't exactly waffles, their more like sweet, sweet potato hashbrowns, but they're still tasty as can be!

 

Ingredients:

-2 1/2 cups grated raw sweet potatoes

-3 eggs

-1 1/2 tbsp coconut oil

-1 tsp cinnamon

-1/2 tsp vanilla

-1/8 tsp nutmeg

-1/8 tsp allspice

 

Directions:

Preheat waffle iron (or a skillet, just cook as patties), mix all ingredients in a bowl, spread onto greased waffle iron ad cook as normal, eat and enjoy!



Clean Apple Pear Turnovers on Organic Dinner Night

 

 

So the other night some of my friends and I got together and had a delicious feast of organic food and a documentary (Food Fight). We all share a passion to create a more sustainable and healthy earth. The documentaries we watch were inspiring as it showed people getting local "speciality crops" (fruits and vegetables) to those who live in food deserts. These are areas of the country that have few to no grocery stores and consequently, high rates of chronic disease. One of the clips* featured a man from South L.A. who is actually fighting against the current by planting community gardens anywhere they can fit; side walks, medians, anywhere...

 

On that note I encourage those of you who can to by local and organic and volunteer a little of your time to make real food an option for everyone. After all, it does taste great, as we all concluded as we ate. Our menu featured apples/banana appetizer, shepard's pie with bison meat, delicious basil pesto made by my suite-mate, organic smoothies with kale from a local farm, and the above yumminess. It's essentially an apple turnover. The inspiration came from a request for fig newtons(told you they were popular;). But as our fig tree is currently under several inches of snow and pears and apples are in season I improvised with that instead. And may I say not a soul was disappointed. I mean who could say no to perfectly spiced, baked apples and pears, wrapped in a warm pastry blanket?

 

*http://www.ted.com/talks/ron_finley_a_guerilla_gardener_in_south_central_la.html

 

Ingredients

Filling:

-2 pears and one apple, cored and sliced thin

-2 tbsps lemon juice

-1 tbsp arrowroot powder(optional, helps thicken it)

-dash of salt

-1 tbsp cinnamon

-1/2 tsp vanilla extract

-dash of nutmeg

-dash of allspice/ cloves

*optional: raisins and walnuts to add after fruit is baked down

 

Pastry:

-        ¼ cup grass fed butter       
-  1 ¼ cup whole wheat pastry flour
-        1/8 tsp salt
-        ½ cup of date syrup (1:1 of dates:water and a little lemon juices blended together or honey/maple syrup)
-        ½ tsp vanilla extract

Directions:
-Make the filling by combining all the filling ingredient(except raisins and walnuts) in a pot and cook over low heat for 2 hours, or until desired tenderness, and let cool**
-Preheat the oven to 350^oF. Mix all the cookie ingredients together with your hands until similar to a shortbread cookie dough (you may have to add more flour). Roll dough onto cookie sheet into a long rectangle until about ¼ inch thick. Spread fruit down 1/3^rd of the dough. Add raisins and walnuts on top. Fold the sides of the dough together to meet in the middle. Place on the middle rack of the oven and bake for 20-25 minutes until golden brown, broil for the last 2 minutes or so. Slice, serve and enjoy!
** you could also double the filling and cook in a slow cooker on high for at least 2 hours, you just want enough to fill your crock-pot 3/4 full. It will just make more filling than you need, which is supper tasty on its own. Also, you could bake it in a casserole dish or just put it in the dough raw. It will just be more crunchy and less sweet. You also can use all apples or all pears, whatever your heart desires:)
 

Red Onions, Rosemary, Kale Omelet

I did it! I finally made an omelet all by myself and I'm so proud and I believe you can do it too!

I was inspired to make another attempt after receiving some local, organic greens from a friend. I discovered the secret is to use a clean pan and be patient! Pushing the eggs around before they were done was always my downfall, but I waited and waited and it finally payed off. And it was tasty too. The rosemary and thyme added a savory element to the omelet that was almost reminiscent of cheese(which I would certainly recommend adding if you like that sort of thing :)) And the red onions and bell peppers cut though the bitterness of kale in such a delightful way; it was just yum!

 

Ingredients:

-1 tbsp olive oil/however much is needed so it doesn't stick)

-2 organic eggs

-1 tsp rosemary

-1 tsp thyme

-1 cup sliced bell peppers

-1/2 cup sliced red onions

-2 cups chopped kale

 

Directions:

1. Heat a pan, add 1/2 the oil and saute the red onions, pepper and kale and cook down until the kale is wilted.

2. While the veges are cooking whisk the eggs and add the spices together.

3.In a heated pan, add the other half of the oil then pour in the eggs, let them cook until the bottom is finishes and its no longer runny on top.

4. add the veggies to the middle of the eggs, fold in half and place on a plate. Eat and be filled with tons of happy vitamins!

 

 



Testing out Tempeh (vegan, easy, 20 minutes)

While I am not vegan I realize that it does have some advantages and the occasional vegan meal helps me follow my philosophy that we should live in harmony with the world around us.  I believe your diet should be one that is healthy for you and your environment. This means everything good in moderation. I also believe you are what you eat. This means if you’re getting your meat from a stressed out, hormone-pumped cow; and you’re eating this frequently, you probably aren’t the optimum specimen of health. That's why whenever I buy any meat products I make sure they are organic, pastured and/or grass-fed.  This allows the animals to live in a normal, humane environment, so they can have a good life and pass on those benefits to you. I still eat meat because I believed we we’re designed to and it can me mighty tastyJ I also think that if you’re following a vegan diet you should either have an expert guiding you or have done a lot of research yourself. You should also be cautious of how much soy you eat since it’s a popular meat substitute. Not only is having acres and acres of soy crops bad for the environment it also isn’t great for you. Soy is one of the highest GMO crops and if prepared incorrectly can be an anti-nutrient, robbing your body of the nutrition it needs.

You may counter argue that with the health of many Asian cultures that depend on the stuff. That is due to how they prepare it. It is often fermented; this allows your body to access the vast amount of vitamins without having any stolen. Two of these organic (non-GMO) products are featured in the recipe below.

This was my first time working with tempeh and I must say i was pleasantly surprised. It was reminiscent of a nutty, yeasty bread and the lemon cuts through just enough to lighten it a bit. This pairs well with sauteed bell peppers and red onions on a bed of mixed greens.

Ingredients:

·         1 packaged organic 3 grain tempeh from trader joes(or any organic tempeh)

·         Juice from ½ lemon

·         2 tbsp organic tamari

·         Pinch of salt and pepper

 

Directions:

Preheat oven to 350F. Grease a pan, big enough to fit the tempeh.  Place tempeh in the pan and drizzle remaining ingredients on top. Place pan in the oven and bake for 15-20min (until golden brown). Eat warm and enjoy!

Microwave Pumpkin Pie Breakfast Cake (vegan, grain-free, sugar-free, gluten-free)

Pie? Cake? Breakfast? What?!

I know I'm crazy but this is my latest experiment and it was a success! The pie part comes from the seasonings by the way (sorry for your hopes) and the breakfast cake comes from its ease, texture and slight sweetness. It has three, healthy, base ingredient (pumpkin, quinoa and a banana) that will offer you a vegan way to get some protein into your day. Then the added spices will make your tummy and mouth say, "yum!" as they are greeted by the taste of pumpkin pie. So bake, eat, and enjoy the powerhouse of nutrition that's coming your way!

Behold the palatable, pleasurable, pumpkin!

 

 
Ingredients:

• 1/2 cup quinoa cooked that was cooked in coconut milk (you could do just water but it might effect the taste, also make sure its only coconut milk, if it has stabilizers it won't cook right)
• 1 banana
• 1/3 cup pumpkin puree
• 1 tsp cinnamon
• 1/2 tsp vanilla
• 2 dashes of salt
• 2 dashes of nutmeg
• 1 pinch of ginger
• optional toppings of pecans and cranberries to give you an extra boost of antioxidants and protein

Directions:
1. mash banana and pumpkin together.(in a greased bowl if you want it to come out like above, or a mug)
2. stir in quinoa and the spices
3. zap in the microwave for roughly 5 minutes (more time = more of bread like consistency but sweeter)
4. let cool, top, eat and be merry!

Clean Pumpkin Roll

Pumpkin roll

This delicious treat is easy to make but looks quite impressive. My own grandmother thought we got it from a bakery. It is light and fluffy with a nice little crunch from the walnuts.

 

Ingredients

• CAKE
• 3/4 cup organic whole wheat pastry flour (measure then sift)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2  teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch nutmeg
• 1 pinch allspice
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup date syrup
• 2/3 cup Pumpkin Puree
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• FILLING
• 4 oz organic cream cheese, at room temperature
• ½ cup date syrup
• 3 tablespoons grass-fed butter
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts

FOR CAKE:
PREHEAT oven to 375° F. Line a cookie pan (10X15)  with edges with parchment paper.

COMBINE flour, baking powder, baking soda, and spices in small bowl. Beat eggs and date syrup in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 10 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto thin cotton kitchen towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, syrup, butter and vanilla extract in small mixer bowl until smooth, then stir in nuts. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour (or eat and enjoy right away!)

Easy Microwave Breakfast Cake (Berry Coffee Cake Version + more!) (sugar-free, made with oatmeal)

This is a breakfast that takes 6 minutes max , with 3 simple base ingredients; 1 banana, 1/2 cup old fashioned oats, and an egg; its the perfect college breakfast(which is why I have 99% of the time)

I mean who can resist that hot, steamy, delicousness? And with such an easy base you can alter it a million ways so you never get bored. You can even make this in a mug if you want.

 Ingredients:

For any version(a moist banana bread), the base...

• 1/2 cup old fashioned oats (you can use 1/4 cup steel cut if you soak it overnight)
• 1 egg
• 1 ripe banana(the riper the sweeter)

Directions:

1. In a bowl (grease if you want it to come out like above) mash the banana, then add the egg, mix well, stir in the oats, (plus a splash of milk/water if plain)* and zap in the microwave for 5-6 minutes (until center is cooked through) and enjoy! **

-you can also bake this at 350F for 30minutes or until egg is cooked through, and just get ready in the morning while its baking:)

*now add your add ins, whatever liquid you choose should be enough to make the batter more cake like than cookie like
**I like to top mine with greek yogurt and more berries, other ideas are milk, coffee or peanut butter

For a berry coffee cake add :

• 1 tsp cinnamon
• dash of nutmeg
• 2 tbsp esspresso/coffee
• 1/4 cup mixed frozen berries

Carrot Cake:

1 tsp cinnamon

dash of nutmeg

sprinkle in some raisins and pecans

replace 1/4 cup of oats with 1/4 cup shredded carrots

*feel free to top with organic cream cheese!

Lemon blueberry muffin:

• juice from half a lemon (add some zest for more flavor)
• dash of salt
• 1/3 cup frozen blueberries

Orange cranberry muffin:

• 1/3 cup frozen cranberries
• 3 tbsp fresh orange juice (add zest for more flavor)
• dash of salt

Chocolate Cherry Cake

• 3 tbsp cocoa powder
• 3 tbsps milk
• 1/4 cup of frozen cherries
• dash of cinammon and salt

*this isn't that sweet so add a tbsp of honey or maple syrup if you want it sweeter

Pineapple Upside Down Cake (sugar-free, dairy-free, gluten-free, grain-free)

This fruit sweetened dessert is almost too sweet. The baked pineapple completely caramelizes and candies the pecans, it just turns out to be purely divine! This time around my brother just kept smiling and saying, “its good, its good” as he ate it, code for “OMG this is Delicious!”.

Pineapple upside down cake (sugar-free, dairy-free, gluten-free, grain-free)

Ingredients

·         2 very ripe plantains peeled

·         1 banana peeled

·         2 tbsps coconut oil

·         3 eggs

·         1 teaspoon vanilla

·         1 tsp cinnamon

·         2 tbsps espresso

·         ½ tsp baking soda

·         ½ tsp baking powder

·         Dash of salt

·         Dash of nutmeg

·         3 cups chopped pineapple (frozen works well)

·         ½ cup chopped pecans

Directions:

1.       Preheat oven to 350F and grease two bread pans or 8*8ish inch sized pan

2.       Combine ingredients up to the pineapple in a blender(or mash with a fork) and process until smooth. Then stir in the pecans.

3.       Line the bottom of the pans with the pineapple then pour mixture on top.(it should be about 1 ½ inches high)

4.       Bake for 30-40 minutes (30min gives you more of a pudding, 40 is more like a cake, the longer to bake the sweeter it gets)

5.       Enjoy!

 

A New Year, a New Perspective Romans 12:2

Romans 12:2 New International Version (NIV)
2 Do not conform to the pattern of this world, but be transformed by the renewing of your mind. Then you will be able to test and approve what God’s will is—his good, pleasing and perfect will.

When I read this I instantly felt I had to share this with everyone I know. What a perfect verse to start the new year. To me this means start this year off only caring about what your creator thinks of you and keep that at the forefront of your mind. Because when Christ is in charge, why worry, why compare yourself to anyone else at any level, physically, intellectually or even spiritually. And when you have a new, Christ-focused, view on life you'll be able to get a little more of a view of the plans He has for you. To me, knowing a bit of Gods plan (even when its intimidating) is one of the most comforting things there is. So here's to a new year and a new view!

Guilt-free Molten Lava Brownies (egg-free, sugar-free, flourless, dairy free)

Over winter break I’ve been fortunate to get to visit with a few high school friends, catch-up and reminisce of the days of yore. This time around it was with my dearest friend also named Jenna. She has a photography blog (that you all should totally follow at  http://tentwentyonepieces.com ) and she had the wonderful idea that we combine our talents and thus she photographed while I cooked. So from the minds of the Jennas, I present to clean molten brownies!

 

 

 

These were so moist, chocolatey and sweet it was hard to stop at just one (and really no one did) hence they were gone in the blink of a eye. But it was a truly magical creation, and the almonds on top made for texture inferior to none. So bake and be merry while still keeping all the resolutions you made:)

Ingredients

·         1 small/medium ripe plantain (150g or 5 1/4oz after being peeled)

·         1 cup raw cacao powder or cocoa (2 1/2oz)

·         1/2 teaspoon baking soda

·         1/2 teaspoon baking powder

·         1 tablespoon vanilla extract

·         ½ tsp allspice

·         Dash of salt

·         1/3 cup mashed bananas

·         ¼ cup date syrup

·         1/4 cup coconut oil (or a combo of butter and olive oil) liquid

·         2 tablespoons peanut butter (or any nut butter)

·         1/3 cup slivered almonds for topping

Instructions

1.      Preheat oven to 350 degrees.

2.      Lightly grease with coconut oil a 8x8 baking pan. (you could bake in a cupcake ban as individual brownies)

3.      Peel plantain.

4.      Place into a food processor with banana (or blender) and blend until smooth. Or mash with a fork.

5.      In a large bowl, place raw cacao powder, baking soda, baking powder, vanilla, salt,  allspice and date syrup. Stir.

6.      Add in plantain/banana puree.

7.      Next add in peanut butter (could use a nut butter) and coconut oil.

8.      Stir until all combined.

9.      Batter should be smooth and might have a slight oily look to it.

10.  Pour batter into pan and bake from about 30 minutes. If using a cupcake pan the baking time maybe shorter. Bake until desired consistency. I did mine for 30min and they were molten and so good with a little milk, if you bake for longer you may want to cover with aluminum foil.

11.  Let cool.

12.  Slice and enjoy.

13.  Store in refrigerator for a few days or freezer for longer shelf life.

 

 

Succulent Cedar Plank Salmon (sugar-free blackened salmon recipe)

Cooking with a cedar plank is something you must add to your bucket list right now. What it does to salmon is just pure fabulousness. My sister who hates fish described it "as melts in your". If that doesn't say delicious then I don't know what does.

This was really a lovely experience. I picked the fish out with my dad a alocal fish market and then cook it with him in our beautiful fire place built by my great uncles made moons ago. You could almost taste the family history and love in the fish too:)

*side note: you could just prepare the salmon and either bake or pan fry it for a tasty blackened salmon recipe but that wouldn't be as fun now would it?

Ingredients:

• 1 cedar plank soaked in water for 20min-2 hours, with aluminum foil on one side
• hot coals/ FIRE!
• twine
• 2 Pounds of wild caught salmon (Norwegian is sooo good)
• 2 tbsps chili power
• 2 tbsps date syrup
• 1 tbsp cumin
• 1 tbsp oregano
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt

Directions:

1. make your fire and let it burn down to hot coals
2. combine spices and date syrup in a small bowl, mix ad spread over salmon
3. tie your salmon onto the board and place over the coals (there are apparently two ways you ca do this...)
1. my way; just let it sit on a rack above the coals for about 30 minute or until it easily flakes with a fork(you can add a tent of aluminum to help it along)
2. or the colonial way where you lean it against the wall in a cast iron pan to catch the drippings
4. Let cool an enjoy! (its also very similar to smoked salmon so its great cold with cream cheese and crackers)