A Balanced Life

Transforming Mind,.Body, Soul

Category: gluten free

Breakfast. A great place to start!

I start my day with warm water and lemon and/or turmeric tea. Turmeric tea is what I look forward to every day! (Shh don’t tell anyone I left out the extra “r” in the sketch below- it was before I realized it had that R!) you can read more here

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I love my new(ish) discovery of Young Thai Coconuts. I use the juice and the meat for so many things (the recipe below, smoothies, and add the water to my juice blends).

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Lemon Creme (with Blueberry)

  • meat from 3 young Thai coconuts
  • 1/2 C lemon juice, and zest
  • 1/4 C honey
  • 2 TBSP Coconut Butter (can use all oil)
  • 2 TBSP Coconut oil
  • 1/2 tsp Vanilla
  • 1/8 tsp salt
  • seeds from a vanilla bean, pos discarded

 

 

Put all in a Vitamix and blend til smooth. Add water or coconut water so that it is a little runny. Then  Refrigerate and chia seeds will firm it up  I like mine at a yogurt consistency, but sometimes it is more like a thick pudding. This photo has blueberries and Young Living ningxia berry syrup and it is SO delicious!

IMG_0219Super Cereal Blend

 Ingredients:

  • 1 C Buckwheat
  • 1 C Millet
  • 1 C  Quinoa
  • 1 C Amaranth
  • 1/2 C Sunflower seeds
  • 1/4 C Chia seeds

put all ingredients in a container. I first poured into the jar…but then i couldn’t mix them. So I dumped them into a bag, gave a couple of good shakes, then poured back into the jar for storing.

 

For Un-soaked cereal;

  • 1/4 C of Super Cereal Blend
  • 1 Cup water

Rinse porridge well in a fine mesh sieve.   bring  to a boil, then simmer 20 min.  Enjoy with warm milk, sweetener of choice, spices, fresh fruit and superfoods (goji berries. I love to use cinnamon, maple syrup, nut milk and blueberries . Sometimes I also do cranberries and toss those into the water while boiling.

Soaked Cereal:

  • 1/4  C Super cereal blend
  • 1/2  C water
  • 1 tsp Apple Cider Vinegar

Rinse cereal well using a fine mesh sieve (I have started skipping this step!). place in a small pan with the ACV and cover with boiling water (kettle is fine, i used my hot water dispenser). In the morning, drain and rinse. Add 1/2 cup water, bring to a boil, reduce to simmer for 10 min. Enjoy with warm milk, sweetener of choice, spices, fresh fruit and any superfoods you can.

This came from My New Roots, you can take a peek here

 

Juice:

I lOVE Juicing! Starting off your day with a green juice, well it just starts the day off right. Sometimes, I am great about juicing fresh daily. Other times, Not so much. So i have a handy little trick. I take a day and juice a ton of stuff with lots of variety. I pour the different juices into jars. Label them..because, although, you THINK that you will remember exactly what is in them, you won’t. Sad but true!  I usually make lots of green juices, a good bit of beet (my favorite), carrot, and often lemon. I like to have lemon handy for all sorts of reasons, so I make little ice cubes out of those. I also will add a lemon to the green ones that i am making. When I am done juicing, i start making juice cubes. I have some small, some medium and some large ice cube trays. I am not quite sure how i collected such a collection! But I do know that I found some that had lids and bought a few for this very reason.

Flash forward a few days or weeks…..Take a few cubes of this and a few of that and put them in  ball jars (because they have lids) and stick them in the fridge to begin a slow thaw.

I am sure that we would all agree that fresh, immediately drank from the juicer is the BETTER way to consume, But as a second choice- this rocks! No preservatives, not pasteurized, only pure goodness.

Are you Wondering what is good to juice?:

Greens: watercress, spinach (but not if you have a weak thyroid), kale, collard, turnip, beet tops, parsley (a LITTLE goes a LONG way!). I like to add in lemon, cucumber and sometimes and maybe dandelion or arugula. Depending on what quantities you have, you can keep the green juice at single ingredients or mix a few of them together. I add the lemon and cuke into other greens.

Red: beets. Beets + carrots. Beets + carrots + orange or lemon. You can even add in a little apple. But the beet is sweet enough, so don’t get carried away and make it counterproductive by making it too sweet.

Orange: Same as before, just leave out the red beets. You can add yellow or orange ones though!

Flu Shot: this is one of my favs! Tumeric root, ginger, lemon. These are a freezer must, so they are handy if you ever feel like you are coming down with something, or if you have been exposed to any sicklies!

General: You can add ginger to any or all of the above. I like to freeze leftover coconut water from making the Lemon Creme (from above) and add those to the juices. Sometimes I add Aloe Vera juice, or just water until I get the consistency and taste that I want.

Just keep in mind that sticking with organic is pretty important here. If you are juicing and getting concentrated nutrients from these vegetables, you will also be getting concentrated pesticides, fungicides and other chemicals! YUCK! The goal is to feed your body, not clog up your liver with toxins.

Smoothies:

More on these later. It will need it’s own post, but yet, couldn’t be left off the breakfast menu!

 

Ciao,

Stephanie

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Banana Bread that Rocks!

banana bread

I made some banana bread tonight that totally rocks! It also happens to be gluten free and dairy free. I chose to add chocolate chips, but you could add walnuts instead. When I decided to make the bread (shouldn’t we really call this cake?? maybe), I looked in the pantry to see what flours that I had available. I was going to use all almond flour, but I didn’t have enough. The recipe below will call for almond flour, but use what works for you- or what you have on hand. Cooking and baking is all about fun, easy and playing with flavors! I was at Canyon Ranch in Tucson last week and the  chef there likes to use certified gluten free Oat flour for all of his gluten free baking. It is easy to find if you look for Bob’s Red Mill brand, they are available in so many places! He likes it because it has good texture, some of the flours are so fine like  corn starch , that it doesn’t work quite as well. Back to the recipe, Where it says Almond flour, use what you like or have on hand. For the bread I made tonight I had 1+  cups of blanched almond flour, a cup + of courser almond flour, so I added about 3/4 cup of oat flour (the made up the final amount to equal 3.5 cups) then 1/4 c chia flour ( because i accidentally added too much oil and I knew that it would help to offset) I am including the extra oil and the chia in the recipe because i like the benefits and protein of chia.(you can reduce oil to 1/4 cup and skip chia if you refer) I used my Vitamix to make flour out of chia seeds, which I always have on hand for smoothies and salads. I also used a combo of coconut oil and olive oil (mostly coconut and topped off with olive to fill measure) Choose which you like or have on hand 🙂  If you choose chocolate chips with or instead of walnuts, be sure to get dark chocolate ones or dairy free ones. I use “enjoy life” brand.

Banana Bread without any guilt (the recipe)

Bowl 1:

3.5 Cups Almond Flour

.25 c chia flour ( or try chia seeds!)

1.25 tsp sea salt

1.25 tsp Baking Soda

.25 tsp gr cardamon

.25 tsp cinnamon

.25 tsp vanilla powder  (or liquid vanilla, but add to liquids)

Bowl 2:

3 large eggs

1/2 c light agave or sweetener of your choice ( i used date sugar because I wanted to try it)

1/2 c oil ( grapeseed, coconut, olive or a combo)

…..

5 Large ripe  Bananas ( I used some that i had frozen for smoothies, worked great!)

1/2 c chopped walnuts or chocolate chips ( go heavy if you really LOVE them, like ME)

1.  preheat oven to 350 and coat mini loaf pans with oil.

2.  place bananas in a food processor and pulse until blended, set aside

3. mix dry ingredients in bowl 1 (larger of the 2)

4. mix wet ingredients in bowl 2

5. fold wet into dry, then fold the combo into the  bananas ( i cheated and lightly mixed then dumped all into the processor and pulsed until well blended)

6. mix in nuts and or chocolate chips  by hand

7. pour into molds, sprinkle with nuts or chips if you like- then bake for 15-17 minutes. Let them cool slightly before removing from the molds.

 

ENJOY!

 

Biscuits!!

So, I tried out 3 different recipes for gluten free biscuits.

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Surprisingly they were all good. My favorite is #3 pictured here. It was Closest to a traditional biscuit. Coming in second place was #1. They look odd, because for some reason they came out purple in the baking precess. That is right, the dough was not purple!  or not like this anyway, because I was quite surprised.  Third place, is still tasty, a little bit denser, making for a good biscuit for sandwiches!

place 1     Whole lifestyle  almond biscuits!

with Blanched almond flour, coconut oil, butter, eggs, honey and bake soda and salt. you can get the recipe here

Biscuit number 3

Ingredients

  • 2 1/2 cup blanched almond flour
  • 3/4 tsp homemade baking powder, see recipe
  • 3/4 tsp unrefined sea salt
  • 2 tbsp coconut oil
  • 2 tbsp grass fed butter
  • 2 large eggs
  • 1 tbsp raw honey

Instructions

  1. Preheat oven to 350 F.
  2. Mix together the almond flour, baking powder and unrefined sea salt.
  3. With a pastry cutter or fork, work in the butter and coconut oil until you have a crumbly mixture.
  4. Add eggs and honey and mix well to form dough.
  5. Spoon onto a cookie sheet lined with parchment paper.
  6. Bake for 15 minutes.

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here I toasted with coconut oil and put some NUTZO butter on top and let me tell you…OMG(osh) delish!!

place 2  Second place is a biscuit from a friends Facebook post…so I don’t know where she got it! These are really soft like bread rolls.  They puffed up like yeast rolls would (then promptly fell! LOL)

Here is how I made them..

Biscuit number 1

  • 1/2 C + 2 TBSP  blanched almond flour
  • 1/4 C   coconut flour
  • 5 TBSP  psyllium Husk powder (no substitute, but save for adding to smoothies!)
  • 2 tsp  Bake powder
  • 1/2 tsp salt
  •           ………..
  • 3 eggs  (can exchange 1 egg for 2 TBSP coconut oil, 2 TBSP butter)
  • 1 C boiling water
  1. mix  dry ingredients together
  2. add eggs, then boiling water, mixing well
  3. use 1/4 c measure, then flatten out
  4. Bake at 350 for 15 in
  5. Optional: add a TBSP honey

 

place 3

Third place goes to the biscuits from Elana’s Pantry.

I will add that I rolled them out too thin and will make them thicker next time.

there are only 6 simple ingredients: blanched almond flour, sea salt, bake soda, coconut oil, eggs and honey. you can find the recipe here.

Biscuit number 2

  1. In a medium bowl, combine almond flour, salt and baking soda
  2. In a large bowl, blend together coconut oil, eggs and honey
  3. Stir the dry ingredients into the wet until a nice dough forms
  4. Roll out dough between 2 pieces of parchment paper to ¾ inches thick
  5. Dust dough with extra almond flour if it is sticky and/or misbehaving
  6. Cut the dough into biscuits using a mason jar with a 2 ½-inch wide mouth
  7. Using a spatula, transfer biscuits to a parchment lined baking sheet
  8. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges
  9. Serve with gravy, jelly or whatever else your heart desires

Makes about 7 biscuits

 

just a note….

I found all these recipes to be easy to make and I had all the ingredients on hand (well I did have to go get the psyllium husk powder, but that was good because I could also use in smoothies!)

 

Bonus:

Since you read ALL THE WAY through this post…I will honor your efforts with a recipe that you certainly would not expect!! Drum roll please! Now for the best Old Fashioned Biscuits that I have ever made! NOT GF, Egg Free or even Healthy!!

Biscuits: The Real Southern Kind

  • 2 C self rising flour
  • 1 stick butter (=8 Tbsp) The real stuff that is organic AND Grass fed
  • 2 TBSP Apple Cider Vinegar
  • 1 C milk
  1. turn oven to 425
  2. add ACV to milk, and let stand
  3. cut butter into flour. Some use cold only, I used softened. you decide!Leaving larger chunks of butter will make for flakier fall apart biscuits.
  4. make a well in the flour, pour milk in it and Stir all together
  5. stir until a nice dough is formed
  6. sprinkle counter with flour, dump dough and knead a little like paydough!
  7. roll out with a rolling pin to desired thickness. I did about 3/4 to 1 inch. remember that they will double in height, so use that as your guide.
  8. bake for 10-12 min. tops will be golden brown.

*Consider doubling or tripling the recipe (maybe the second time you make them!!)

* you can substitute the butter with bacon grease (yep, up the UNhealthy quotient!), lard or even heavy cream.

If you want to watch the LOVELY Molly Ann give a tutorial, you can. Here is a video of them being made…this is Molly Ann, not me! (like her on facebook and follow her blog…if you like some good clean humor!!)

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Ciao,

Stephanie

 

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