Posts tagged ‘honey’
Tropical green monster smoothie…transporting me to an island far far away…aka summer vacation in a bowl! This quick recipe is bright and tangy from the pineapple and mango, with a creamy base from the avocado (or banana) and packed with green goodness from the kale.
I put this bowl in the freezer for 10 minutes and the sides started to get frosty – mmmm. With the summer heat and no air-conditioning, this chilled smoothie bowl makes for a refreshing afternoon snack or a pumped up breakfast with flavor AND nutrition! If you prefer a protein boost, add 1/2 to 1 scoop of your favorite protein (vanilla would be best in this) and blend away :)
Tropical Green Monster Smoothie Bowl
Gluten-free, Grain-free, Soy-free, Nut-free, Dairy-free, AIP & Paleo-Friendly, Nightshade free, Egg-free, Refined Sugar-free, Vegan option
1/2 ripe avocado, pit removed (if you want a sweeter smoothie, sub or add 1/2 banana)
1 cup unsweetened coconut milk or coconut water (or other dairy-free milk or orange juice can be substituted for a sweeter drink)
1-2 cups baby kale leaves (or spinach)
1-2 cups baby chard (or spinach or more kale)
1/2 cup frozen pineapple chunks
1/2 cup frozen mango chunks
For a protein boost add 1/2-1 scoop of your favorite protein powder
Options For Serving
chopped fruit (I used a chopped fig)
hemp hearts (not AIP-friendly)
1. Add ingredients in the order listed above (avocado through mango) to a high powered blender, and blend for 1 minute until smooth. Pour into a bowl, top with chopped fruit, coconut, hemp hearts etc and enjoy!
Serves 1 large or 2 small
When it comes to food ruts, breakfast is the meal that poses the most difficulty for me. My go-to option is a smoothie but switching things up a bit is always welcome. I am a sucker for pancakes, waffles, crepes, biscuits and bread in general so if I find a good (and easy) way to get my fix, I’m all over it! My quick Quinoa Buckwheat Skillet Bread is a great example, but a girl can’t live off this bread alone :) I’ve had crepes on my mind since a new creperie opened up in town and I can’t seem the shake the craving.
I was stoked when I came across these Peanut Butter Crepes with Cinnamon Cream Cheese Filling when browsing through Tara’s Multicultural Table blog after receiving this month’s for our Secret Recipe Club reveal! Tara’s site is full of recipes from around the world, and her recipe index is a breeze for search through, especially if you are looking for specific ethnic cuisine. Tara’s Brazilian Cheese Bread Waffles had me drooling, along with Armenian Tahini Bread and her Samoan Sweet Coconut Buns…can you tell I had carbs on the brain? ;)
Though oodles of her recipes were enticing, when Tara mentioned these crepes were naturally gluten-free and flour-less, I was sold. My crepe craving was satisfied! These are definitely best served warm, I had right off the pan and preferred it to the room temperature version I had after snapping photos :) Since these are grain-free, don’t expect the same exact texture from a traditional crepe, but they deliciously filling, sweet and packed with cinnamon-flavor.
I made two different versions, one for me with my limited food list and another batch basically as written with the sugar swapped out for a lower glycemic sweetener. For “my batch”, I used sunflower seed butter for in lieu of the peanut butter, stevia for the sugar in both the crepe and filling and made a coconut cream cheese (recipe link in the notes section). I received rave reviews for the peanut butter version and I loved my allergen-friendly crepes! I served mine with some chopped cherries and apples and a tiny drizzle of maple syrup…they are sweet enough to be a dessert in my book!
Peanut Butter Crepes with Cinnamon Cream Cheese Filling (adapted from Tara’s Multicultural Table)
Grain-free, Gluten-free, Nightshade-free, Soy-free, Paleo-friendly option, Sugar Free & Dairy-free Options, Vegetarian, Nut-free Option
6 egg whites
1/2 tsp pure vanilla extract
1 1/4 Tbsp granulated sweetener or a pinch of stevia to taste
2 Tbsp creamy all natural peanut butter (almond butter or sunflower seed butter for Paleo and/or nut-free)
4 ounces cream cheese* (see notes below for allergen-friendly alternatives) softened
1 1/2 tsp ground cinnamon
1/4 tsp pure vanilla extract
1 1/2 Tbsp granulated sweetener or a pinch of stevia
Drizzle of maple syrup, agave nectar, honey or coconut nectar
sprinkle of ground cinnamon
coconut whipped cream
chopped apples, cherries, sliced bananas or berries
chocolate chips or cacao nibs
1. To make the crepes, whisk the egg and egg whites in a medium to large bowl until foamy. Whisk in the vanilla extract, sweetener, and peanut butter.
2. To make the filling, mix together the filling ingredients in a small/medium bowl and set aside.
3. Grease a large skillet with coconut oil (butter/ghee or your favorite oil can be used) and heat over medium heat. Once thoroughly heated, evenly swirl about 1/4 cup crepe batter in the pan. Cook about 1-2 minutes, until small bubbles appear and crepe sets. Flip with a large spatula and cook another minute, until golden.
4. Remove crepe from pan to add filling while still warm and roll up. Serve immediately with maple syrup and a sprinkle of cinnamon.
1. *Cream Cheese alternatives: Try this cashew cream cheese for a vegan, soy and dairy-free option or this coconut cream cheese for a vegan, paleo and nut-free version.
2. If you are vegan, I don’t have a good egg-free option for you unfortunately but the filling is delicious if you use a dairy-free option and can be slathered on toast, pancakes etc
3. If you like chocolate and peanut butter, these would be awesome if you reduced the amount of cinnamon and added some chocolate chips and banana added to the filling.
For other recipes from this week’s reveal, click the link below!
Do you need a quick sweet fix? I don’t know about you, but I can always use a little treat. How about a healthier treat that satisfies, tastes amazing and you can whip up in 5 minutes? Add the fact that this (almost) instant bark requires minimal ingredients and doesn’t require any baking.
Mint + Chocolate = a perfect pairing in my mind (Mint Chip Ice Cream anyone)? Add berries to this combo and it’s a definite winner! These recipe is crazy easy, and it’s been stand-by in my freezer for the past couple weeks. Yes, it’s caffeine-free, sugar-free, dairy-free, soy-free, nut-free and TASTY! I even fooled my dad into thinking it was sugar-laden, and he’s a hard one to convince :)
With all the fresh mint at farmer’s markets and in the stores, I’ve been throwing some into smoothies and bases for ice creams, tossing into chopped fruit and adding to salads for refreshing summer dishes. Next time (probably tonight) I am going to try using finely minced fresh mint in this treat!
(Almost) Instant Mint Berry Carob Bark (adapted from my Make-it-your-own Chocolate Bark)
Grain-free, Gluten-free, Vegan, Dairy-free, Refined Sugar-free, AIP & Paleo Friendly, Candida-Friendly Option, Soy-free, Nut-free, Egg-free
2 1/2 Tbsp softened coconut oil (I used unrefined extra virgin)
3 Tbsp carob powder (or cacao/cocoa powder but won’t be caffeine free)*
pinch of stevia or 1 Tbsp honey, agave or maple syrup or to taste
1/8 tsp pure peppermint oil/extract
1/4 tsp pure vanilla extract, optional
pinch of sea salt, optional (but SO good)
1/3 cup frozen mixed berries, chopped into small pieces (I leave blueberries whole), I use the organic antioxidant mix from Costco
1. Line a small plate or dish with parchment paper and set aside.
2. In a small bowl, mix the melted coconut oil, carob (or cacao), stevia/sweetener, salt and extracts. Stir well until smooth and well combined. Taste and adjust if you want it sweeter.
3. Spoon the mixture onto the parchment paper into two rounds.
4. Sprinkle the frozen fruit over the mixture and watch it start to freeze. Set it freezer for an additional few minutes to harden and enjoy!
Serves 2 or 1 large, generous portion :)
Store leftovers in freezer, the frozen fruit will get mushy in the fridge otherwise.
*Carob has a natural sweetness whereas raw cacao or cocoa powder is naturally a bit more bitter so you might need to add more sweetener/stevia to taste for a sweeter bark.
Tomato-free ketchup…is that a thing? YES! It looks like the real thing with a deep red hue and a tangy yet sweet taste. I’ve been eliminating nightshades amongst a few others food groups from my diet as recommended from my naturopath to see if some of my digestive issues and aches and pains subside. As things progress, I’ll be sharing a bit about my journey but for now you might be seeing some alternative recipes.
I love how that forces me to think outside the box…experiment a little, and switch up my routine. I’d be fibbing if I said it comes with great ease for my type-A, routine-driven, planner personality but it’s a great lesson (once again) in flexibility. Plus, if something isn’t working or feels “off”, then change is a must, and just the nudge I needed :)
If you aren’t familiar with the nightshade family, Jane’s Healthy Kitchen has an easy-to-understand yet comprehensive post…. click here for more information. To give you a short rundown, nightshades are part of the Solanaceae family and consist of foods such as tomatoes, white potatoes, bell peppers, hot peppers, eggplant, tomatillos as well as goji berries, ashwagandha, paprika, and even tobacco.
While I am avoid nightshades, I am looking for alternatives and substitutes in the meantime, and I thought I’d experiment with No-tomato Ketchup to start…after all, it is America’s favorite condiment…or has Sriracha replaced that? :)
1 cup carrots, peeled and diced
2/3 cup red beet (can use golden but won’t have red ketchup color), peeled and diced
1/2 cup yellow onion, diced
2/3 cup water
1/2 cup apple cider vinegar
1/2 cup honey, agave or date syrup for vegan
1 tsp sea salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp clove
1/8 tsp allspice
- Bring water to boil in medium sauce pan. Add beets, carrots and onion. Boil for 10-15 minutes, until tender.
- While vegetables are boiling, add remaining ingredients to blender (high speed like a Vitamix is recommended for silky smooth texture). Strain and add vegetables to blender when they are through cooking.
- Carefully blend on high until liquefied.
- Return blended mixture to sauce pan and bring to a boil. Reduce heat to low and simmer for 30 minutes.
Use a dipping sauce for sweet potato fries, as a base for a tomato-free BBQ sauce, slathered on meatloaf, a sandwich or a burger!