Fave Pregnancy Drink

I've always enjoyed a hot cup of herbal tea when I've been sick, or to help de-stress. However, drinking tea while pregnant has been a challenge for me.

Before we tried to get pregnant, I was chugging red raspberry leaf tea, as I'd read that it is a uterine tonic, as well as a fertility booster. I don't know if I can chock up my quick success to the tea, but it sure didn't hurt our chances! I determined to continue drinking the tea throughout my pregnancy.

Red raspberry leaf tea consumption is widely recommended by midwives and natural health promoters to help during pregnancy, especially the last trimester, when the body is getting ready to evict that cute little baby.

During my first trimester, I went through a lemonade kick. One day it occurred to me that I could mix my RRL tea and lemonade, to create an awesome iced tea. It worked! I just brewed a few cups of tea, then subbed that in for some of the water when making the lemonade. It was delicious.

Currently, my favorite way to enjoy RRL is an iced tea brewed with Tazo Passion herbal tea, which has a wonderful, slightly tart and fruity flavor. I'll brew the two together, then mix in some honey, allow to cool, then add in some fresh-squeezed lemon or orange, and enjoy over ice.

If you want more information on the benefits of red raspberry leaf tea, check out this great blog post.

Turkey Day Game Plan 2012

Thanksgiving is just around the corner. Seems everyone right now is sharing their awesome recipes on the blogs, which offers an overwhelming array of delicious foods to choose from.

This year, things are going to be simplified in our house. We'll probably visit the in-laws for the usual feast, which means I will need to be stocked with some safe dining options. I'm cool with that, I love Thanksgiving food (and especially leftovers)!

However, due to the increasing size of my belly, and the strain on my poor muscles, I am not allowed to spend as much time on my feet. This has severely cramped my ability to cook lately (and do dishes, darn...).

So, this is my plan for the big day:

The Amazing Feast of 2011 

The bird: I have a 10 lb free-range turkey on its way, which I ordered from my favorite Sprouts Farmer's Market. I plan on keeping it simple, and following this winning recipe from allrecipes.com.

The sides: My favorite green bean casserole for the past few years - Thanks to Irvin at Eat the Love for allowing me to enjoy this classic dish without all the gluten and dairy! (pictured above)

Still debating between these two recipes - Roasted Orange Sweet Potatoes from Gluten Free Girl & The Chef - or Cinnamon Stuffed Sweet Potatoes (I know it's a recipe from a yogurt website, but I plan on subbing cashew cream in for the yogurt). 

Of course, I'll be whipping up a batch of Cranberry Citrus Sauce from Kim at Cook it Allergy Free! I can't get enough of this stuff. I've been dreaming about it for months now, as the weather's hinted at getting colder ;) (pictured above)

If I have any leftover sauce, I may try adding some of it to this gorgeous cake recipe from Iris at the Daily Dietribe. 

Dessert: Of course, it wouldn't be Thanksgiving without something amazing to satisfy the sweet tooth! I'm sticking to my tried and true (and much loved) Chocolate Pecan Tart. I think I'm going grain free on the crust this year (I love the Food Lovers' almond flour crust!), and will somehow be adapting the filling (possibly using Hallie's pecan tart as a guide?). 

I promise to follow up this year with the results of all this hard work!

What do you all have planned this year?

*The photo above is from last year's dinner, however, I never posted a follow up on how everything turned out! It was great! The turkey was deliciously flavored, and I definitely enjoyed all my leftovers :)

Paleo Chocolate Mug Cake

I've seen the one-minute cake or microwave cake recipes floating around over the years. Before going GF, I even kept a box of chocolate cake mix on hand, with the exact measurements for a "single-serving" cake posted on my fridge. You know, just for that time of the month, and other emergencies which only chocolate could fix. But I never really gave the gluten free version a chance...

I got really excited earlier this year when I saw this Paleo Mug Cake recipe over at The Wannabe Chef's site. It was grain free, and had the option to be sugar free to! So I tried it out. I loved it! And then...I kept making it. Over and over and over again!

I've adapted this recipe a bit to suit my preferences. Honestly, I never measure the ingredients I'm adding, just eyeball it. I have added chia seeds to give it a little more texture, and for some extra fiber and Omega 3's. My favorite mix-ins are chocolate chips and/or nuts (walnuts or pecans work great). I also enjoy topping it off with a little something extra once it's made. Try an extra tablespoon of peanut/almond butter (let it melt on the hot cake). Or a dab of cashew cream. Or your favorite fruit preserves. However, it really is amazing just by itself.

Topped with extra chocolate chips and walnuts.

Give this little treat a try next time you have a craving for something rich and chocolatey! I promise, you will quickly become addicted as well.

Paleo Chocolate Mug Cake
Gluten free, dairy free, sugar free, grain free/Paleo, can be nut free

Serves 1

1 small, ripe banana
2 Tbsp nut/seed butter
1 egg
1 tsp vanilla
5-10 drops stevia, or 1-2 tsp agave (optional)
2 Tbsp cocoa powder (I like a mix of regular and dark cocoa)
1 Tbsp chia seeds
Mix-ins: 1-2 Tbsp chocolate chips, chopped nuts, dried fruit (optional)
Topping: 1 Tbsp nut butter, jam, whipped cream/cashew cream (optional)

In a small bowl, mash banana with a fork until it is smooth. Add nut butter, and mash again. Then add the egg, vanilla, and sweetener. Mix again until everything is well blended. Add cocoa and chia seeds, and mix very slowly (cocoa can be messy if you try and mix it too fast). Then stir in any mix-ins.

Pour batter into a microwave safe dish or mug. Do not over-fill the container, because this cake will rise in the microwave.

Microwave on high for 2 - 2 1/2 minutes, or until center of cake looks set.

Enjoy!

Cake can be eaten hot or cold. Or for breakfast. Or however you want it ;)

Topped w/ homemade Oregon blackberry-raspberry jam from my dad and step-mom! Amazing!

Chocolate Chip "Milkshake" (Green Smoothie)

Yup, this is the latest and greatest of my green smoothie experiments. I've been on something of a cashew milk kick lately, and for some reason all that creamy goodness has me craving milkshakes! This baby boy LOVES his milkshakes!

The other day, I was craving a chocolate milkshake, and then once I created it, I realized that what I really wanted was chocolate chip ice cream! So I took the smoothie a bit further...

I've played with this one a bit over the past few days, and have really come to enjoy it. Of course, I added the avocado and spinach to justify it as a "healthy" treat ;)

As with most of my smoothies, the measurements are more of approximations. Taste test as you go, and you'll come up with results that work for you.

A great tip I wish someone would have told me awhile back is to experiment slowly w/ avocados in sweets. I absolutely love avocados, and obviously I love dessert, but I jumped in too fast with trying them out together, and had a few bad experiences before I figured out that I liked to add avocado slowly. Here's my rule of thumb: Start w/ half of the amount of avocado called for in a recipe (unless it's the centerpiece ingredient), then taste and add a little more if you like it, and then a little more...and compensate if it becomes too strong (add more chocolate, sweetener, etc). I really don't want to actually be able to *taste* the avocado in my smoothie, but it does add to the texture. Plus, it's a fantastic, healthy fat!

Anyway, back to the recipe!

Chocolate Chip "Milkshake" Green Smoothie
Gluten free, dairy free, coconut free, can be nut free
Makes about 2 c (1 large serving)

1 banana, cut into chunks and frozen
1-2 tbsp almond butter, or other nut/seed butter
1/2 c cashew milk, or milk of choice
1 1/2 - 2 tbsp cocoa powder
1/2 - 1 c raw spinach
1/4 - 1/2 avocado
Additional sweetener, to taste (I have enjoyed a couple drops vanilla stevia, and a dollop of molasses the most)
A couple ice cubes
1 tbsp dairy free chocolate chips (I use Enjoy Life)

Blend all ingredients except ice and chocolate chips in a high-powered blender, until smooth. Taste, add additional sweetener, liquid, cocoa, as desired.

Add ice and chocolate chips. Blend again, until ice is incorporated. Serve and enjoy!

Thanksgiving Menu 2011

I'm rather embarrassed that it has been 2 months since I last posted. Life has been incredibly busy and stressful, but mostly good. However, I have not had much time to keep up the blog.

So, Thanksgiving is just about here, and I'm sure most of you have your menus all planned. However, if you are in need of any last-minute inspiration, here is my plan for the big dinner.

Well, technically, we are having 2 Thanksgiving dinners. Wednesday night, we're having a smaller feast, with just the two of us. On Thursday, we're headed to Grandma's house to celebrate w/ the in-laws. They should have some safe foods for me, but I always like to be prepared, just in case. So I'm sure I'll have a Tupperware or two of leftovers hanging out in my purse.

As far as my meal plan goes, this is the rundown:

For the bird - I have my brine soaking my 12-pound free-range turkey right now, a delicious-smelling concoction from Pioneer Woman (also, check out her tips on controlling saltiness post-brine). I plan on following this recipe to actually cook the turkey tomorrow.

I LOVED this cranberry citrus sauce last year, so I am making it again. But I am struggling to resist the gorgeous photos of this tart recipe, so I think I'm going to halve the first recipe, and make a half-batch of The Food Lovers primal cranberry sauce too! Funny that I never touched this stuff as a kid, and now I can't get enough cranberry sauce!

Rolls - I had planned on making Carol's beautiful GF/DF dinner rolls...but laziness struck, and I hit up the health food store to see if I could find any rolls from my new favorite local bakery! Success! They are a bit pricey, and not at all paleo (but still GF of course), but after my first bite, I decided they're definitely worth the cost! Hopefully I will have the self-control to save the rest for dinner tomorrow.

Since we're on a pretty paleo diet these days, I thought I'd skip the stuffing this year, since I'm the only one who likes it anyway. Hopefully the rolls will be enough to give us our carb-fix (and I'm sure my husband will get his fill of mashed potatoes on Thursday).

Another favorite recipe from last year - Irvin's GF/VEGAN green bean casserole. I've been having dreams about this dish, and can't wait to taste it again! I'm trying an onion-free experiment to see how my body does without them, so I wanted a substitute for the absolutely divine shallot crisps in this recipe. I think I'm going to give this almond "bread crumb" topping a go.

I don't ever remember eating butter pecan sweet potatoes, but someone mentioned them in a blog post the other day, and I started fantasizing. So I did some searching, and came upon this recipe. Knowing Martha, she won't disappoint.

We're bringing a couple appetizers to the big dinner on Thursday. I've got a veggie platter in the works, as well as my favorite cheezy dip from Kristen's Raw. I'm also contemplating baking some bacon-wrapped dates. I wonder how many of those would still be on the plate when we get to Grandma's...

On to desserts.

I keep coming back to this paleo pumpkin pie recipe. I love that it looks like a creamy, fluffy pumpkin filling, but there's no coconut in it! I'm sold! For those who can tolerate coconut, I suggest this chocolate mousse pie which has me salivating. As far as my own chocolate fix goes, I'm also planning on making my chocolate pecan tart recipe again, but I'm wanting to paleoize it if I can. We'll see how that goes.

There are so many great resources out there for paleo/gluten-free/dairy-free and other allergy-friendly recipes, if you can find them! I hope some of the recipes I've listed have inspired you! I can't wait to hear how everyone's meal goes :)

Have a happy and safe Thanksgiving all!

Banana Nut Muffins - Paleo Style!

Funny story: My husband said to me on Tuesday night, "Did you know that it was National Celiac Awareness Day today?" I responded that I was aware, and asked him if he knew that. He said he did now, and I asked how he found out. He said he read it on Failbook, which is a website dedicated to sharing people's failures (it's rather hilarious, but can be crude). His statement cracked me up for some reason. We rely on social media to keep up to date on our friends' birthdays, the news, pretty much everything!

Anyway, things are going pretty well these days. Extremely busy, but it is what it is. Luke's writing up a storm, trying to get applications and essays in to 7 business programs, as well as working full-time and juggling a full load at school. Work is keeping me on my feet as well. I feel like when I'm at home, I do nothing but cook and wash dishes thanks to our paleo lifestyle, but other than that, the diet is going great! Been working out more too, which has been fun! Plus, the sun is back, for the next few days at least, and that makes me happy :)

I wanted to share a recipe that has literally saved me since my husband joined me in this paleo venture. I don't seem to have a hard time finding things to eat...but I really enjoy vegetables. Unlike my husband, whose repertoire of favorable veggies is rather sparse. So, in attempts to keep him fed, and from getting burned out on salads, chicken with (fill in the veggie blank), and bunless burgers, I have tried to find filling, satisfying snacks for him to enjoy. 

This recipe is gold.

We both love banana bread, and I really appreciate that this form of said food can be enjoyed without all the non-paleo ingredients, such as sugar, wheat, etc. It's an easy recipe to make, makes a lot, and the muffins are delicious when warmed with a bit of melted butter on top. 

Paleo Banana Nut Muffins

Adapted from the recipe in "The Gluten Free Almond Flour Cookbook" by Elana Amsterdam

3 c blanched almond flour

1/4 tsp salt

1 1/2 tsp baking soda

2 tbsp olive oil

3 large eggs

4-5 very ripe bananas

1 c chopped walnuts

Preheat oven to 350 degrees F. Line 12-18 muffin cups with liners.

Put the bananas into a bowl. Using a hand mixer, mash up the bananas. Add the oil and eggs, and blend until the mixture is smooth. Add the flour, salt and soda. Mix well. Add the walnuts, and combine. 

Spoon the batter into the muffin cups. Bake for 35 minutes, or until the muffins are golden brown. Check with a toothpick if desired. Let muffins cool in the pan for about half an hour, then serve.

*Note: The original recipe says that this recipe makes a dozen muffins. I don't know if I just have a small muffin pan, but I've gotten 15-18 muffins every time I've made it. 

These muffins freeze well, and travel well. They are great warm, but are just as good at room temperature. 

Enjoy!

Banana "Ice Cream" Variations

Remember this post? I don't know whether to thank or curse my friend for turning me onto 1-ingredient ice cream! It has been a serendipitous, healthy treat to have on hand as I've transitioned onto the paleo diet.

I have been playing with this dessert over the past couple of weeks, and have come up with some great variations.

This one has been my favorite so far.

Chocolate Cherry Banana "Ice Cream"

(Cherries Garcia, anyone?)

1 1/2 frozen banana pieces

1 tbsp cocoa powder

A handful of cherries, halved and pits removed

1-2 squares dark chocolate, grated/chopped

Put the banana pieces in blender or food processor. Blend until the banana becomes thick, like ice cream. Scrape down the sides as needed.

Add cocoa powder, and continue blending.

Add cherries and chocolate, and pulse a few times to blend, and chop the cherries.

Scoop into a bowl. Either enjoy right away, or put in the freezer to firm up for a bit.

One of these days, I will take the time to use my food processor to make this recipe, which I think will make this look more ice-creamy.

Paleo Diet Update

Today is lucky #13 (days paleo)! The past two weeks have been rather interesting. I've had a few slip-ups here and there. I've had a couple of unprepared meals of whatever I could scrounge up last minute. I've had a slew of other things occupying my time and energy (family drama, health/medical drama, work stress, husband-about-to-take-a-very-important-test-next-week drama). But overall, I feel like I've done really well!

My withdrawals seem to have been pretty minimal, probably due to my already low-sugar, gluten-free diet (and my toying w/ grain-free eating over the last few months). I had a couple days of irritability/headaches, a couple of days where I could not get enough food in my body (!!), and a couple of days with constant sugar cravings.

A few people have asked me about what I'm eating, so I thought I'd share links to some of the recipes that I've relied on. When I have a little more time to breathe, I will post a recipe or two of my own as well!

Sweet potato chowder from Chrissy at Growing Up Paleo - The only changes I made were subbing almond milk for the coconut milk (I also added a couple drops of coconut extract, since I can't tolerate the real thing but wanted the flavor), 1 tbsp onion powder instead of an onion, and after the first couple bowls eaten, I opted to puree the soup completely (kept getting jalapeno chunks! Love the flavor of the pepper, but not a big ol' mouthful!). This soup was great for my lunches, very tasty and filling. Will definitely make again!

Avocado goodness. The name describes it all. Literally, when I tried my first bite of this recipe, the words that came out of my mouth were "Oh my goodness!" I'm HOOKED! Thankfully my local HFS had a sale on avocados 2 weeks ago (I bought 15), so I've been enjoying my avocados to the fullest (almost out already!). This is a great snack, side dish, or even just a way to use up a leftover avocado half. Praises to Sarah over at Everyday Paleo for this delight (and many other great dishes)!

Smoked Paprika Chicken - Check out Bill and Hayley's awesome blog, which has so many fantastic recipes that I am excited to try! Made this one for dinner the other night, and I loved the way this spiced up my ordinary chicken dinner! I used breast meat, and threw it in my foreman grill, rather than baking. Also, this cute couple has a cookbook coming out soon! I can't wait to get my hands on it!!

I totally dig this salmon, lemon, cucumber and avocado salad. I'm a huge fan of smoked salmon, and this dish hit the spot! Thanks Jessi!

Of course, my first favorite "primal" recipe, Grok-Amole has been added to the rotation, as have numerous recipes from Mark's cookbook Primal Blueprint Quick and Easy Meals.

I've been enjoying simple foods as best I can. Kale salads, fresh veggies from my garden (TONS of zucchini!), and lots of easy snacks: carrots, celery dipped in almond butter, berries, banana "ice cream" (need to post my variations on this sweet treat stat!), and a square of dark chocolate here and there. I have tried to limit my fruit to 1-2 servings a day, to try and reprogram my insulin sensitivity, but I haven't been over-stressing it either.

More to come, I'm sure. This experience has been eye-opening, as I've become more aware of what I'm feeding my body, and appreciating it. I'm hoping to start seeing changes soon, and may even post my before/after pictures someday if I'm brave enough ;)

P.S. If you need some UPlifting thoughts, head back over to Sarah's website for this great motivating post. It's always nice to have a reminder to appreciate this awesome life to the fullest.

Speaking of living life, you made it to the bottom of this wordy post, so the least I can do is throw in a picture of me doing so ;)

I know, it's not exactly food-related (other than the paleo-fueled girl on the left)...

This is me, my husband, and my BFF at the top of Provo Peak on Saturday. The BFF told me last week that she is going to start trying to eat a more paleo lifestyle too! Yay! It's spreading :D

One Ingredient Ice Cream

I am still testing the waters of going paleo. I've read lots and lots of websites and books! I'm building my own 30 day meal plan to do my one-month-trial. I am pretty sure everything I bought at the grocery store last week was paleo-friendly! Honestly, right now I'm eating 80% paleo. But I'm still hesitating to take the plunge.

Sugar is still one of my big hang ups. I'm trying to incorporate more fruit instead of treats. I'm chewing gum or drinking water whenever I have a craving. Mostly it's working. Still a work in progress though.

A friend posted this recipe on facebook tonight, and I thought, well, at least I know I have the ingredient. So, I ran downstairs to give it a try.

One Ingredient Banana Ice Cream

Original "recipe" here

Easy enough: Slice up a couple bananas and throw them into the freezer for 1-2 hours. Lucky for me, I had some already waiting for me in the freezer (the benefit of having two people in the house who get tired of eating fresh bananas after like, day three of me buying them...).

Put the banana slices into a blender or food processor (I used my Vita-Mix, of course). Process for a minute or two, until things start to get creamy and thick. You will have to stop and scrape down the sides a few times.

When it starts to look ice cream-y, stop and taste it. I did, and while I like bananas, I don't LIKE bananas. So I threw in a tablespoon of dark chocolate almond butter. Blend a little more.

Serve.

Delish! This is very thick, almost like a frozen pudding. I didn't put mine back into the freezer, just ate it, and it was great!

Next time, I think I will try some cocoa powder and almond butter, for a treat with even less sugar.

I am definitely adding this to my list of paleo-approved foods!

This recipe is linked to Linda @ The Gluten Free Homemaker's Gluten Free Wednesdays, and Amy @ Simply Sugar and Gluten Free's Slightly Indulgent Tuesdays.

Strawberry Shortcake

I love strawberries! I like to eat them plain, throw them in my smoothies, enjoy in a bowl of cereal, or add to some creamy and/or chocolate-y dessert.

I know I'm a little behind strawberry season with this post, but I had a carton of gorgeous red berries in my fridge, and wanted to do something spectacular with them. I dehydrated several pints of strawberries last month, and they were fantastic, but a lot of work for a treat that only lasted me a few days. I figured I ought to do something a little easier with this bunch of berries.

I jumped online, and drooled over a few recipes that I've been dying to try...

Carol's Strawberry Almond Tart

Linda's Angel Food Cake

Brian's Strawberry Pie

In the end, I decided on a strawberry shortcake. I followed recipes from Elana's cookbook, The Gluten Free Almond Flour Cookbook, substituting out the whipped cream called for in her recipe.

First, I made the drop biscuits, similar this recipe, which calls for butter instead of oil.

Then I made her vegan Creme Patissiere (pastry cream - here's a great non-vegan recipe and video) recipe, which uses cashews. YUM!

I then layered the creme and berries in a biscuit sandwich. And there you have it!

Strawberry Shortcake

Recipe adapted from The Gluten Free Almond Flour Cookbook

1 batch pre-made drop biscuits (see recipe, below)

1 batch creme patissiere (see recipe, below)

1 pint fresh strawberries

Clean, hull and slice the strawberries.

Cut the tops off of the biscuits.

Arrange biscuits on individual serving plates.

Note: Elana's original shortcake recipe called for 4 cups whipped cream. I managed to get 2 cups of the creme patissiere, but didn't double the recipe.

Classic Drop Biscuits

Recipe adapted from The Gluten Free Almond Flour Cookbook

(makes 8-10)

2 ½ c blanched almond flour

½ tsp sea salt

½ tsp baking soda

¼ c olive oil

1/4 c agave nectar

2 eggs

1 tsp lemon juice

In a large bowl, mix together oil, agave, eggs and lemon juice. Add the dry ingredients on top, and mix together until thoroughly combined.

Preheat your oven to 350 degrees F. Line a large baking sheet w/ parchment paper or oiled foil.

Scoop the batter onto the baking sheet, about 1/4 c per biscuit, and situate them about 2 inches apart. I managed to get 10 from my batch.

Bake for 15 minutes, until biscuits are golden brown. Check w/ a toothpick, if desired. Cool briefly on the baking sheet, then remove to a wire rack and let cool.

Creme Patissiere

Recipe adapted from The Gluten Free Almond Flour Cookbook

(makes 1 1/2 - 2 c)

1 c raw cashews

1/2 c milk/substitute of choice (original recipe called for all water.I needed to use up some almond milk)

1/2 c plus 1 tbsp water

1/3 c agave nectar

1 tbsp vanilla extract

1 tbsp arrowroot powder

Combine cashews, milk, 1/2 c water, agave and vanilla in a blender. Puree on high for 1-2 minutes, until mixture is smooth.

Pour into a medium saucepan, and bring to a boil over medium heat, stirring frequently.

While it is heating, mix together the arrowroot and remaining 1 tbsp water in a small bowl. Stir to create a paste. Keep nearby.

Once the cashew mixture boiling, whisk constantly for 1 minute. Increase the heat to high, and mix in the arrowroot paste. Whisk constantly for another minute, until the mixture starts to thicken. Remove from heat, and let cool for a few minutes. Transfer to a glass jar, and cool completely.

Will keep, refrigerated, for 2 days.

Fudge Babies/Brownie Bites

These are amazing! Hard to believe that something that tastes so good is so full of healthful ingredients! But they are.

So you shouldn't feel guilty.

Even after you consume half a batch.

In half an hour.

Especially when you were going to take these to work to share.

You can always make another batch.

Better make it a double...

I came across this recipe on Elana's site, and knew I had to try it. Dates + nuts + chocolate = win in my book! I tried her recipe, but subbed half the walnuts for cashews. I loved them! But I thought I'd made them wrong. They were so crumbly. So I ended up adding a tbsp of almond butter. Still delish! I ended up eating most of the batch with a spoon.

Then I made Katie's recipe, from where these delectable bites originate. Even with a higher date to nut ratio, they were still crumbly. I thought it was supposed to resemble fudge, something thick, pasty. I even added extra dates. Didn't make a difference.

Then I figured, this is probably how the recipe is supposed to be. These ones held together better when I played with the mixture. So, when you make them, yes, this is supposed to be crumbly, you didn't do anything wrong!

I am not a huge walnut fan. Don't love the flavor much. But I try and eat them, because they're pretty healthy. I've found a nice trick for eating them plain - if you soak them in water for half an hour or so, some of the bitter taste leaves them.

I was pleased to discover in this recipe that the walnuts did not overpower the taste. Honestly, I could hardly taste them!

I forced my husband to try a bite, even after making the mistake of telling him what was in it first (dates!). He said it tasted a lot like a brownie. I concur!

Fudge Babies/Brownie Bites

adapted from recipe @ Chocolate Covered Kate

1/2 c walnuts

1/2 c cashews

1 1/3 c dates - I used a mix of Medjool and regular ol' dates

1 tsp vanilla extract

4 tbsp cacao/cocoa powder (my favorite blend has been 2 tbsp cacao, and 2 tbsp dark cocoa)

dash of salt

Blend all ingredients in a food processor until finely chopped.

The mixture will look like a good potting soil - crumbly and dirtish. Pinch a bit between your fingers, to make sure it's sticky enough to hold. If not, you can add more dates, or some nut butter.

Mine ended up having lighter bits in it (from the cashews I think), where Katie and Elana's bites look darker. No complaints here :)

Pour the mixture into a bowl. With your hands (or if you're weird like me, with ziploc-covered hands), form the mix into bite-sized balls.

Try not to consume all at once. Unless you're really hungry.

I'm looking forward to taking these along with me as yummy traveling/hiking snacks.

Check out Katie's Fudge Babies FAQ's and tips. I can't wait to try more variations!

What have you been eating lately?

I don't know if anyone really even cares...but I'm gonna share anyway :)

I know a lot of people go through phases of eating patterns. Some of it has to do with the seasons (soups in winter, salads in summer), some has to do with what's available at the store/in the garden. Some of it has to do with what's easy, fast, and/or good.

Even though I haven't been posting a lot of recipes, obviously I have been eating over the past few months. So I thought I'd share a bit of what's been entertaining my dinner plate lately.

I've been trying to eat a lot more fresh foods, ie, veggies. I've been planning a lot more meals around what leafy goodness will be highlighting the meal. It's been a challenge at times, but a lot of fun too. Makes my husband laugh when I come home and make a plateful of kale chips...but have no other ideas of what I'm going to eat for dinner.

Green smoothies have been more prevalent in my daily routine. I'm a big breakfast person, and need lots of fuel to get through the mornings, especially after hitting up the therapy. Most days I'll eat eggs and muffins, or toast w/ hazelnut butter awesomeness.

New love affair.

And yes, I have been known to sneak spoonfuls of this stuff. You might be surprised at the number of spoons lounging around my house right now. Unless you'd tried this butter. Then you'd understand.

After eating breakfast, I'll cram some berries/banana/orange/apple/avocado, almond milk, spinach and chia seeds into my Vita-Mix, liquefy, and pour it all into my favorite starbucks cup, just in time to dash out the door.

On the weekends, I've also indulged in smoothie experiments, such as the chocolate-almond smoothie (easy on the banana, add a handful or two of spinach). I have even got the hubs to drink a couple dreaded green smoothies (added some peanut butter to his). I'm trying to see just how much green stuff I can cram into a smoothie without making it taste like a salad :)

I've been experimenting lately with this great new sugar substitute: Stevia! Look at this fantastic haul that I won from Iris over at The Daily Dietribe!

I'm totally digging the vanilla liquid stevia! It's amazing in chia seed pudding! Which is something else I've been eating a lot of lately. Chia seeds. I love 'em! In smoothies, in puddings, added to hot cereal. More to come on chia seeds...

This chocolate chia pudding recipe has been a staple for me lately. It's soooo good! I was recently given some cacao powder, which I'm enjoying, and have been adding it to this pudding in place of cocoa.

Mayan superfood! Yay!

I also love making the chia seed pudding cacao-free, and adding extra vanilla. Topped with some buckwheaties and berries - trust me, it's the perfect afternoon delight!

Also been eating my favorite staples: avocados, kale (new favorite: kale salad - shred up some kale, drizzle with EVOO, sprinkle w/ S&P, then "massage" everything into the kale for a couple minutes), my favorite GF bread, quinoa, and sweet potatoes.

So, that's about it. I'd love to hear what everyone else is eating!

Grilled Salmon with Strawberry Salsa

This meal was amazing! The salsa stole the show though! I've never had anything like it. Mango salsas and peach salsas are great, but I was not expecting this. Sweet, sour, tangy, spicy. I loved it! I got the recipe from the back of the salmon package, and doh, I threw it away on the eve of garbage day. I did a search on allrecipes.com, and pieced this recipe together to the best of my memory.

Strawberry Salsa

About 1 lb strawberries, finely chopped
1/4 c finely chopped red onion (I don't eat onions, so I used onion powder)
1/8 c chopped cilantro
1/2 jalapeno, seeded and minced or grated
1/2 tbsp fresh lime juice
1/2 tsp olive oil
1 tsp salt
fresh ground pepper, to taste

Combine all ingredients. Let sit for half an hour, then serve.

Great with salmon (I just grilled mine on my George Foreman grill) and some rice and GF bread, or corn tortilla chips (that's how I ate all the leftovers).

Blackberry Muffins with Streusel Topping

These muffins are simply delectable. I found fresh blackberries on sale at the health food store the other day, and bought up a few. I made some muffins a couple summers ago with fresh blackberries, and remember loving them, but couldn't remember what recipe I had used. So, I rummaged through all my cookbooks and came up with this one. It's from my new favorite "1000 Gluten Free Recipes" by Carol Fenster, and the original recipe calls for raspberries and lemon zest. I subbed the blackberries in, and used lemon juice instead of zest (since I didn't have any lemons).
I brought these in to share w/ everyone at work, and the girls asked me for the recipe. Now I have to figure out how it would be converted to a gluten-full recipe :P



Blackberry Muffins w/ Streusel Topping

2 large eggs, at room temp
1/2 c milk
1/3 c canola oil (I just used applesauce)
2 tsp grated lemon zest (I used lemon juice)
1 tsp vanilla extract
1 1/2 c sorghum flour blend*
1/4 c tapioca starch or sorghum flour blend (I used almond meal instead to give texture)
3/4 c packed brown sugar (I didn't have any brown, so used white sugar instead)
1 tbsp baking powder
1 1/2 tsp xanthan gum
1 tsp cinnamon
1 tsp salt
1 c (6 oz) fresh blackberries, rinsed and patted dry

Streusel Topping:
1/4 c sorghum flour blend*
1/4 c GF cereal (the recipe suggests Perky's nutty flax/rice cereals, which are a lot like grapenuts, and I like, but I only had rice chex on hand, so I crushed that up and used instead)
1/4 c packed brown sugar (again, I used white, as I was out of brown)
1/4 tsp cinnamon
1/8 tsp salt
1/8 c (1/4 stick) unsalted butter/buttery spread (I used Earth Balance)

To make muffins:
Place a rack in the middle of the oven, preheat to 375 F. Grease or line a 12-cup muffin pan.
In a medium bowl, beat the eggs. Add the milk, oil, lemon, and vanilla, and beat until batter is smooth and thickened slightly.
In a small bowl, whisk together the dry ingredients, except the berries. Gradually mix the dry ingredients into the wet ingredients, until batter is smooth. Gently stir in the berries. I left my berries whole, but I really like having some berry in every bite, so next time, I might cut my berries in half (they were really big). Spoon batter into muffin tins. Sprinkle 1/2 tbsp streusel topping onto each muffin, and press into batter gently.
Bake for 20-25 minutes or until muffin tops are firm. Cool in the pan for 10 minutes. Transfer to a wire rack to finish cooling. Best when served warm. Reheat wonderfully in the microwave or toaster oven.

To make the topping:
In a medium bowl, mix together the first five ingredients until blended. Cut in the butter, and using your fingers, blend until well mixed and butter is in pea-sized pieces.

*Sorghum flour blend
1 1/2 c sorghum flour
1 1/2 c potato starch/cornstarch
1 c tapioca flour

Makes 12-15 muffins, depending on size (the picture below is of mini-muffins).

Gluten and Dairy Free Apple Cinnamon Muffins

These rock! I found the recipe on Karina's site.

I made the recipe mostly the same, just reduced the oil to 1/4 c (and used EVOO rather than light), and I used Martinelli's sparkling apple cider in place of apple juice (Luke drank it for dinner before I could claim it). The buckwheat was not very noticeable to me. They tasted similar to what I remember of a bran muffin, but lighter and airier. I was very tired last night when I pulled out the last batch, so I put some of them away when not completely cooled >< They were a bit soggy this morning, but 15 seconds in the microwave, followed by 3-4 minutes in the toaster oven, and they were good as new!

Gluten/Dairy Free Apple Cinnamon Muffins

1 cup applesauce
1/3 cup olive oil
1 cup brown sugar
2 tsp vanilla
Egg replacer for 2 large eggs
4 tbsp apple juice (or sparkling cider)
3/4 cup buckwheat flour
1/2 cup sorghum flour
1/4 cup tapioca starch
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp allspice
2 tbsp Acacia fiber (optional)
1 1/2 cups chopped apples
1/2 c chopped walnuts

Preheat oven to 350F.
Beat wet ingredients plus sugar together in a mixing bowl.
Pour dry ingredients on top of wet, then mix until well combined.
Stir in apples and nuts.
Spoon into greased/lined muffin cups
Bake for 20-25 minutes (mine needed 24 minutes), until firm and dark golden. Test w/ a knife to see if done.
Remove from pan, and cool on a wire rack.

The original recipe says this makes 12 muffins. I didn't know how full to fill the pan, so I ended up getting 18 muffins out of this. It might help if I had a full 12-cup muffin pan...

Enjoy!!!