tag:blogger.com,1999:blog-17024337576802972332024-02-18T19:07:18.979-08:00Delicious Nutritious FrugaliciousA collection of healthy recipes and tips for healthy living that don't cost a fortune.Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-1702433757680297233.post-21540035589128058722016-09-22T05:33:00.001-07:002016-09-22T05:49:53.174-07:00Black Bean Brownies (school safe and protein packed)!<div class="ERSSectionHead" style="box-sizing: border-box; color: #666666; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 15px; font-style: italic; font-weight: 700; line-height: inherit; margin: 3px 0px; padding: 0px;">
<div class="content ingredients-section" style="background-color: white; box-sizing: border-box; color: black; font-family: Roboto, sans-serif; font-size: 16px; font-style: normal; font-weight: 300; margin: 0px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0VJzpknj52AGivMoF_QJBdEsiL3XDnn_ZXzADov22XxuiZFdzE7ENHWRkoiSzndFW3xYeZf9SbCD90ZQKuH6jsb9vecyNw-KJan13jL3_B0gmP4V47e3HiFkTmeEgS6MfiMpm_M5XoY/s1600/IMG_6493.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0VJzpknj52AGivMoF_QJBdEsiL3XDnn_ZXzADov22XxuiZFdzE7ENHWRkoiSzndFW3xYeZf9SbCD90ZQKuH6jsb9vecyNw-KJan13jL3_B0gmP4V47e3HiFkTmeEgS6MfiMpm_M5XoY/s400/IMG_6493.JPG" /></a><br />
1 can black beans (drained and rinsed)</div>
<div>
2 Tbsp cocoa (or carob)</div>
<div>
1/2 cup quick oats</div>
<div>
1/3 cup maple syrup</div>
<div>
1 package stevia</div>
<div>
1/4 coconut oil</div>
<div>
2 tsp vanilla (or 1/8 tsp vanilla powder)</div>
<div>
<br /></div>
<div>
* 1/2 cup chocolate chips</div>
<div>
<br /></div>
<div>
Place all ingredients in a food processor except chocolate chips. Blend thoroughly (for 2-3 minutes) remembering to scrape the sides in between processing.</div>
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<br /></div>
<div>
Pour into an 8" square pan that has been lined with parchment paper. Sprinkle chocolate chips on top.</div>
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Bake at 350 degrees for about 15 minutes (until toothpick comes out clean).</div>
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<br /></div>
<div>
Kudos to Katie for the recipe </div>
<div>
http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/</div>
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</div>
Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-73637127679845824412016-04-21T18:08:00.000-07:002016-04-21T18:08:41.828-07:00Black Bean Chocolate CupcakesIngredients:<br />
<br />
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;">1 can of black beans (drained, rinsed)</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;">4-5 eggs</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;">1 Tbsp vanilla</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;">1/2 tsp salt</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;">6 Tbsp coconut oil </span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;">1/2 cup honey</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;">6 Tbsp cocoa powder</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;">1 tsp baking powder</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;">1/2 tsp baking soda</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;">In a high-powered blender place the first 6 ingredients until very smooth (it may take 2-3 minutes on high power).</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;">Then add the cocoa powder, baking powder and baking soda and mix again until smooth.</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;">Pour the batter into muffin cups and bake at 350 until a toothpick comes out clean.</span><br />
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 11px;"><br /></span>Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-35169829687759964672016-02-19T13:29:00.002-08:002016-02-19T13:29:50.838-08:00Packs-A-Punch Porridge3/4 almond milk<br />
1/4 cup grated carrot<br />
1/4 cup oats<br />
1 Tbsp chia seeds<br />
1/4 cup apple sauce<br />
dash of cinnamon<br />
<br />
coconut sugar<br />
blueberries<br />
<br />
Bring the first 6 ingredients to a boil in a small pot. Stir and cover. Allow to simmer for 20 minutes on low.<br />
<br />
Place porridge in a bowl and add blueberries (I have them frozen in my freezer from the summer) and sprinkle coconut sugar on top.<br />
<br />
Enjoy!<br />
<br />
Serves 1Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-56580148510688357732016-01-26T16:20:00.000-08:002016-01-26T16:20:17.248-08:00Amazing Vegan Dip ("Cheese")3 cups potatoes<br />
2 cups carrots<br />
3/4 cup nutritional yeast<br />
3/4 cup water<br />
1/2 cup olive oil<br />
3 tsp Herbamare seasoning salt<br />
lemon juice to taste<br />
<br />
Boil the potatoes and carrots together. Drain.<br />
<br />
Place carrots, potatoes and the remaining ingredients into a high-speed blender. Puree until very smooth.<br />
<br />
This is delicious as a dairy-free cheese. We love it as a dip for veggies, corn nachos and on steamed broccoli.<br />
<br />
Enjoy!<br />
<br />
<br />Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-44667696151729054072015-08-20T20:32:00.001-07:002015-08-20T21:06:17.810-07:00Carob Creamsicles <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidK8FgVOCIxIWB5mG64CvLrxlF9JV_YTcZ1BENuCvvUTanFx92lc0kkKEZFO6vNekOJZ__mkvx0yNF7SDkfkSxPyXLXpupdgE84OR7y34qzUyf_9y8skYPHLYCkpSzYS78EJmkVnGIv7o/s1600/photo-1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidK8FgVOCIxIWB5mG64CvLrxlF9JV_YTcZ1BENuCvvUTanFx92lc0kkKEZFO6vNekOJZ__mkvx0yNF7SDkfkSxPyXLXpupdgE84OR7y34qzUyf_9y8skYPHLYCkpSzYS78EJmkVnGIv7o/s320/photo-1.JPG" width="320" /></a></div>
2 1/2 cups raw cashew pieces*<br />
1/2 cup carob powder<br />
2/3 cup maple syrup<br />
3/4 cup water<br />
juice of 1/2 lemon<br />
1/4 coconut oil<br />
<br />
Place all ingredients in your high-speed blender (we use a Vitamix). Puree until the texture is smooth and creamy.<br />
<br />
Pour into lined mini muffin tins and freeze. They are rich and delicious and everyone tells me they take like a creamsicle!<br />
<br />
Enjoy(-:<br />
<br />
<br />
<br />
* raw cashew pieces are much cheaper than whole cashews - try to purchase in bulk at your local bulk food store<br />
<br />Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-77944087602432821902015-02-07T13:28:00.001-08:002015-02-07T13:28:22.278-08:00Brownies2/3 cup honey<br />
1/3 cup carob powder (or cocoa powder)<br />
1/2 cup spelt flour<br />
1/4 tsp baking powder<br />
1/4 tsp baking soda<br />
1/2 cup apple sauce (unsweetened)<br />
2 Tbsp olive oil<br />
1 egg<br />
1 tsp vanilla<br />
<br />
Heat honey and stir in the carob powder. Set to the side.<br />
<br />
Mix flour, powder and soda in a small bowl.<br />
<br />
Mix the apple sauce, oil, egg, vanilla in a bowl and stir in the honey/carob mixture. <br />
<br />
Add the dry ingredients and mix well.<br />
<br />
Pour into an 8" square pan that has been lined with parchment paper. Bake at 350 for 25 minutes.<br />
<br />
Cool in pan. Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-18067546681201857332014-11-22T17:58:00.000-08:002014-11-22T17:59:21.346-08:00Tomato Basil Soup2 large cans diced tomatoes<br />
1 can coconut milk<br />
2 medium carrots (finely chopped)<br />
1 onion (diced)<br />
2-3 celery (finely chopped)<br />
1 cup veggie broth <br />
2 Tbsp basil<br />
<br />
In a large pot, combine the tomatoes, carrots, onion, celery and bring to a boil. Simmer over low heat for 20 minutes (until carrots have softened). Add the coconut milk and heat through without boiling.<br />
<br />
Mix in the broth and basil. Simmer for 10 minutes.<br />
<br />
Use a blender to puree the soup but leave some tomatoe pieces.<br />
<br />
<br />Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-75546243788188897592014-03-04T20:17:00.000-08:002014-03-04T20:17:14.227-08:00Coconut Bars (no sugar, no gluten)1 cup unsweetened shredded coconut <br />
1/4 cup maple syrup<br />
2 Tbsp melted coconut oil<br />
1 tsp vanilla<br />
<br />
Process all ingredients in a food processor. Press into a small loaf pan and cool for 1 hour in the fridge.<br />
<br />
Cut into bars and enjoy(-:Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-85344228632467622272014-01-27T17:22:00.001-08:002014-01-27T17:22:32.313-08:00Pumpkin Muffins1 cup pumpkin purée<br />
1 cup almond butter<br />
1/4 cup honey<br />
2 eggs<br />
1 1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1 tsp vanilla<br />
1 tsp cinnamon<br />
1 tsp ginger, ground<br />
1/4 tsp nutmeg<br />
1/4 tsp cloves, ground<br />
1/4 tsp cardamom<br />
<br />
Whisk ingredients in a large bowl. Pour into lined muffin pan (12). Bake at 350 for 15-20 minutes.Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-27171878820800971492014-01-26T12:20:00.001-08:002018-04-27T20:42:08.761-07:00Brownies (gluten-free)4 ounces unsweetened chocolate<br />
1 Tbsp coconut oil<br />
2 avocados<br />
1/2 cup agave (or honey)<br />
3 eggs (I use flax eggs)<br />
1 Tbsp coconut flour<br />
1/4 cup cocoa powder<br />
1 tsp vanilla<br />
1 tsp baking soda<br />
<br />
Melt chocolate and coconut oil together.<br />
<br />
Purée everything in a food processor until smooth. <br />
<br />
Bake at 350 in mini muffin pans for 15 minutes or in a 8" square pan (adjust time).<br />
<a name='more'></a>Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-11313369247460830302013-12-22T05:05:00.000-08:002013-12-22T05:05:15.478-08:00Pancakes1/2 cup oatmeal<br />
1/2 cup cottage cheese<br />
2 eggs<br />
1 tsp vanilla<br />
<br />
Place all ingredients in the blender and puree.<br />
<br />
Cook pancakes on a frying pan until the bottom side is light brown. Flip and cook for 2 more minutes.<br />
<br />
Enjoy(-:Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-2779972175176198172013-09-29T14:30:00.002-07:002013-09-29T15:07:01.549-07:00Chocolate Goodies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihO5i2MvzkgQtmdwxu1Dqgnx55WngNPfPypV46DMOpS4gn4sUertyju6UvLLpcS22vi-vmouCyNMKncddeWzWxb_z-9eFVwouaOTPlLKqhF3spPz9sim9rCU_Hm1Ndag1lBJjcaCy48OY/s1600/photo%5B21%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihO5i2MvzkgQtmdwxu1Dqgnx55WngNPfPypV46DMOpS4gn4sUertyju6UvLLpcS22vi-vmouCyNMKncddeWzWxb_z-9eFVwouaOTPlLKqhF3spPz9sim9rCU_Hm1Ndag1lBJjcaCy48OY/s1600/photo%5B21%5D.JPG" /></a></div>
1 1/2 cups sunflower seeds<br />
1 1/2 cups pumpkin seeds<br />
1/2 cup coconut<br />
1/2 cup hemp hearts<br />
1/2 cup chia seeds<br />
1 cup chocolate chips<br />
1 tsp cinnamon<br />
1/4 cup honey<br />
<br />
Place all ingredient in a pot. Heat over medium heat until the chocolate melts. Stir to mix well.<br />
<br />
Drop onto a cookie sheet and let cool. These are delicious and packed with nutrition!Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-53807440514866230762013-09-29T14:21:00.000-07:002013-09-29T15:06:46.307-07:00Chocolate Chip Cookies (grain-free, sugar-free, egg-free, dairy-free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEVT_ZXl5JpvpCBk2lPYvB3ngA33oEWGLLjEx7G6ML1lD9eD8ywPQuNJdwT6oVfFwHPBw88zzOMDdA0290Js6MXzXqVx304mhebv9t2B51d-IWHCMNCyMFzJEF2YYAp9XHUX57H8o213I/s1600/photo%5B20%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEVT_ZXl5JpvpCBk2lPYvB3ngA33oEWGLLjEx7G6ML1lD9eD8ywPQuNJdwT6oVfFwHPBw88zzOMDdA0290Js6MXzXqVx304mhebv9t2B51d-IWHCMNCyMFzJEF2YYAp9XHUX57H8o213I/s1600/photo%5B20%5D.JPG" /></a></div>
1 can chick peas<br />
2/3 cup peanut butter<br />
1/3 cup honey<br />
2-3 Tbsp coconut oil, melted<br />
1 tsp baking powder<br />
chocolate chips (1/2 bag of mini chocolate chips work well)<br />
<br />
Puree chick peas in a food processor. Add peanut butter, honey, coconut oil and baking powder. Process again until smooth.<br />
<br />
Remove blade and stir in chocolate chips (we like the mini ones).<br />
<br />
Spoon onto a cookie sheet and bake for 13-15 minutes at 350.<br />
<br />
Enjoy!Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-33378722044177966752013-05-30T16:22:00.000-07:002013-05-30T16:30:16.498-07:00Chocolate "No Bakes" (no sugar, no gluten) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNpoYbi_TsQuez8i99JpKgKpkN69FzvG1r-dIFkWdpnB0v4mEE15_ZQZ_IT8evZ53AU9hCL-hZ4gT5wBLzj3owwBnU15XoaZAf1MJOaXmGnENmTZ5NeSmYxxzMAGLp7VS-oxS4jui1hM/s1600/nobake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNpoYbi_TsQuez8i99JpKgKpkN69FzvG1r-dIFkWdpnB0v4mEE15_ZQZ_IT8evZ53AU9hCL-hZ4gT5wBLzj3owwBnU15XoaZAf1MJOaXmGnENmTZ5NeSmYxxzMAGLp7VS-oxS4jui1hM/s1600/nobake.JPG" /></a></div>
<span class="userContent">1/2 cup coconut oil<br />1 1/3 cup honey<br /><span class="text_exposed_show">1/2 cup almond milk<br />4 Tbsp cocoa<br />1/2 cup peanut butter<br />3 cups quick cooking oats</span></span><br />
<span class="userContent"><span class="text_exposed_show">1/2 cup coconut (or more)<br />2 tsp vanilla<br /><br />Add the first 4 ingredients in a saucepan. Bring
to a rolling boil, and boil for 1 minute. Stir in the remaining ingredients and
drop onto wax/foil paper. Let cool until set.</span></span>Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-75070901351350662832013-04-29T09:43:00.002-07:002013-04-29T09:50:28.072-07:00Banana Muffins (no sugar, no gluten)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-CG2ydWp9pebLe9h7oMYQ14YeiHHv4sjOWA4Oz8eCIHf_RKz77ARL_WrDml0fqGP8TjmIYNri0btGysJ1v98IMB31LnQ8HVGciREUHQkl-3voAcJaNqls3YfMIxf5nECWKOVl2C9VcY/s1600/muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-CG2ydWp9pebLe9h7oMYQ14YeiHHv4sjOWA4Oz8eCIHf_RKz77ARL_WrDml0fqGP8TjmIYNri0btGysJ1v98IMB31LnQ8HVGciREUHQkl-3voAcJaNqls3YfMIxf5nECWKOVl2C9VcY/s1600/muffins.jpg" /></a></div>
<br />
<br />
4 bananas (ripe)<br />
4 eggs<br />
1/2 cup almond butter<br />
4 Tbsp coconut oil<br />
1/2 cup coconut flour<br />
1 Tbsp cinnamon<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1 tsp vanila<br />
** chocolate chips (optional) <br />
<br />
Place bananas, eggs, almond butter and coconut oil in your blender (we use our VitaMix). Mix well.<br />
<br />
Add in coconut flour, cinnamon, baking soda, baking powder and vanilla and mix well.<br />
<br />
** If you are adding chocolate chips then stir them in at this point.<br />
<br />
Pour batter into lined muffin cups and bake at 350 degrees until toothpick comes clean. These are our "newest" family favourite banana muffin! <br />
<br />Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-75179081720309312022013-03-10T20:16:00.000-07:002018-04-27T20:41:38.674-07:00Quinoa Chocolate Cupcakes (no sugar, no gluten)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglcUoZfjxtTp1PrUCMKsvEv30U-k1ojnIQ1_htWPdh12u1qVMA7ZO5qsPq3HodkinFF9wMrgqzCx2yfUbZ6_9t89AE8EiSGXz4UNkUy8baTTJ_KJwwZcH6BNB7ggOuv0EHhOwk_DqLwk/s1600/quinoa+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglcUoZfjxtTp1PrUCMKsvEv30U-k1ojnIQ1_htWPdh12u1qVMA7ZO5qsPq3HodkinFF9wMrgqzCx2yfUbZ6_9t89AE8EiSGXz4UNkUy8baTTJ_KJwwZcH6BNB7ggOuv0EHhOwk_DqLwk/s320/quinoa+cake.JPG" width="320" /></a></div>
*gluten-free, naturally sweetened <br />
<br />
2 cups quinoa (cooked)<br />
1/3 cup almond milk<br />
4 eggs (I use flax eggs)<br />
1 tsp vanilla<br />
3/4 cup coconut oil (melted)<br />
1 cup agave (or honey)<br />
1/2 cup brown rice syrup<br />
1 cup cocoa powder<br />
1 1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
<br />
In a food processor place the quinoa (cooled slightly) along with the milk, eggs, vanilla and coconut oil. Process until smooth.<br />
<br />
Add the honey and brown syrup, cocoa, baking powder and soda. Puree again.<br />
<br />
Pour mixture into 24 muffin tins.<br />
<br />
Bake at 350 for 25 minutes or until a toothpick comes out clean.<br />
<br />
Alternately bake in 2 x 8" round cake pans at 350 for 40-45 minutes.Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-91254825821759782642013-02-13T21:44:00.002-08:002013-04-29T09:52:52.375-07:00Pumpkin Chocolate Fudge<br />
Thanks to our new friend Tara for this amazing recipe!<b> </b><br />
<br />
<b>Pumpkin Layer</b><br />
<br />
1 cup pumpkin puree<br />
5 medjool dates, pitted<br />
1 tsp cinnamon<br />
1/4 tsp nutmeg<br />
1/4 tsp allspice<br />
1/8 tsp cloves <br />
<br />
1/2 cup coconut oil, melted<br />
<br />
Puree in a food processor or blender. <br />
In a 24 MINI muffin cups spoon the mixture about 1/2 way up the muffin cups and place in the freezer.<br />
<br />
<b>Chocolate Layer </b><br />
1 large banana, very ripe<br />
3 medjool dates, pitted<br />
6 tbsp cocoa powder<br />
1/2 tsp cinnamon<br />
1 tsp vanilla<br />
<br />
<br />
1/2 cup coconut oil, melted<br />
<br />
Puree in a food processor or blender. <br />
Spoon the fudge mixture on top of the pumpkin mixture and place back in the freezer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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These are DELICIOUS and my entire family was asking for seconds (even my hubbie who does not have a sweet tooth!).Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-16898197908562792912013-02-11T16:45:00.001-08:002013-04-29T09:53:33.937-07:00Mashed Potato Alternative (Cauliflower Mash)<div class="separator" style="clear: both; text-align: center;">
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1 head cauliflower<br />
1 can coconut milk<br />
1 Tbsp red curry paste<br />
<br />
Place all ingredients in a pot. Cook until the cauliflower is cooked. Puree in a blender and serve as is or with a few cashew nuts on top.<br />
<br />
DELICIOUS(-:Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-17974258468614863712012-10-02T13:56:00.000-07:002013-04-29T09:52:52.369-07:00Sweet Potato Brownies (no gluten)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpghR1L1T1OrCQqyB4olh5w_Mx6WzzydAzTLFwZnfmllOf51McKCW2_XH3kMuzZDouBEPi2FXw_b3hCvTwFXv3JauhA1bxIPdM1uF64MvJ9N-R4Dk4To1yen1bOStT2coJO949z93NWUw/s1600/brownie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpghR1L1T1OrCQqyB4olh5w_Mx6WzzydAzTLFwZnfmllOf51McKCW2_XH3kMuzZDouBEPi2FXw_b3hCvTwFXv3JauhA1bxIPdM1uF64MvJ9N-R4Dk4To1yen1bOStT2coJO949z93NWUw/s1600/brownie.jpg" /></a></div>
<ul class="ingredients">
<li class="ingredient">1 sweet potato
</li>
<li class="ingredient">3 eggs
</li>
<li class="ingredient">1/4 cup melted coconut oil
</li>
<li class="ingredient">1/3 cup raw honey </li>
<li class="ingredient">1 tsp vanilla </li>
<li class="ingredient">3 tablespoons coconut flour <a href="http://www.blogger.com/blogger.g?blogID=1702433757680297233"></a>
</li>
<li class="ingredient">2 tablespoons unsweetened cocoa powder
</li>
<li class="ingredient">1/4 teaspoon baking powder
</li>
<li class="ingredient">1/4 teaspoon cinnamon </li>
<li class="ingredient">1/2 cup mini dark chocolate chips </li>
</ul>
Bake the sweet potato. I bake mine at 350 for around 1 hour.<br />
<br />
Peel and mash the sweet potato and mix in the 3 eggs, melted coconut oil, honey and vanilla. Whisk it a little to get a smooth consistency.<br />
<br />
Mix the coconut flour, cocoa powder, baking powder and cinnamon in a small bowl. Gradually whisk into the wet mixture and fold in chocolate chips.<br />
<br />
I decided to make mini muffins / muffins out of mine. <br />
<br />
Bake at 350 for 22-25 minutes for a 1/3 filled muffin (regular size) or 15+ minutes for a mini muffin. Alternately you can bake these in an 8 x 8" pan for about 30 minutes.<br />
<br />
<br />Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-57486166157965358622012-08-29T07:03:00.001-07:002013-04-29T09:52:52.372-07:00Carrot Cake (no sugar, no gluten)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGAvV8vI2k1zUVowXQI2Oe4LPcscEGBr84pnJjctIz87H9JZEPSM1wTarnJdjd5JdON-c-wsm1s-bKnwNkiy0LCW0xcMN4uNCVMmbZWWflwWkSi7JZHPodq88KAB1LuYHp3cQNBETcY0/s1600/carrot+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGAvV8vI2k1zUVowXQI2Oe4LPcscEGBr84pnJjctIz87H9JZEPSM1wTarnJdjd5JdON-c-wsm1s-bKnwNkiy0LCW0xcMN4uNCVMmbZWWflwWkSi7JZHPodq88KAB1LuYHp3cQNBETcY0/s1600/carrot+cake.JPG" /></a></div>
1 1/2 cups almond flour*<br />
1 1/2 cups finely shredded carrots**<br />
3/4 cup honey<br />
1 tsp baking soda<br />
1/2 cup coconut oil<br />
2 eggs<br />
1 tsp cinnamon<br />
1 tsp vanilla<br />
1/2 can crushed DRAINED pineapple (optional) <br />
<br />
Place coconut oil in food processor, blender or mixer. Add the honey and eggs and mix.<br />
Add the almond flour, soda, cinnamon and vanilla and mix well.<br />
Add carrots and combine.<br />
<br />
Place in a PARCHMENT LINED 1 liter loaf pan (I use glass) and bake at 350 F for 1 hour+ or until a skewer comes out clean from the center. Cool well before removing. <br />
<br />
My kids loved this best frozen and thinly sliced when they eat it.<br />
<br />
<br />
*Use a food processor with the grinding blade to grind your almonds into flour (much cheaper)<br />
*Use a food processor with the shredding blade to shred your carrotsMishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-24387238553057197722012-08-28T21:11:00.002-07:002013-04-29T09:52:52.370-07:00Cheesecake Recipe (no sugar, no gluten)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8TDK48M9ABuMZFywVPwvgmFw9ZYohFAOAdxx0veaJ39tYjUgIFrFViADA6MFjWFNmdBxuCAIONl5kwYqobsTILv_s3OO78ebak4sdVIplc16svagt2t7UXndqF98r2m4ORw8ApwWAEkA/s1600/cheesecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8TDK48M9ABuMZFywVPwvgmFw9ZYohFAOAdxx0veaJ39tYjUgIFrFViADA6MFjWFNmdBxuCAIONl5kwYqobsTILv_s3OO78ebak4sdVIplc16svagt2t7UXndqF98r2m4ORw8ApwWAEkA/s1600/cheesecake.JPG" /></a></div>
1 cup cottage cheese<br />
2 eggs <br />
1/2 cup honey<br />
2 tsp vanilla<br />
2 TBSP lemon juice<br />
1/4 cup dry milk powder<br />
<br />
Puree all ingredients in a blender or food processor.<br />
<br />
Pour over a baked pie crust and bake at 375 for 30 minutes.<br />
<br />
It is lovely when garnished with fresh fruit (berries or whatever is in season).Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-88069684219835684622012-08-26T12:34:00.000-07:002013-04-29T09:52:52.374-07:00Quick, Easy (& healthy) Pie Crust!Place 2 cups granola in a blender or food processor.<br />
<br />
Add 3 Tbsp apple juice and mix through.<br />
<br />
Press mixture into pie pan and bake at 350 F for 10 minutes. <br />
<br />Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-6500184725714441172012-08-22T20:41:00.000-07:002012-08-29T14:14:10.563-07:00Favourite Family Granola8 cups rolled oats<br />
1 cup pumpkin seeds<br />
1 cup sunflower seeds<br />
1 cup almonds<br />
1 cup coconut<br />
1 cup maple syrup<br />
<br />
Combine dry ingredients in a large bowl. Stir to mix. Pour maple syrup on top and stir it through well.<br />
<br />
Bake on 2 cookie sheets / baking pans for 1 hour at around 275-300 (you may have to adjust the temperature depending on your oven). Make sure the granola is nicely browned. <br />
<br />
Turn off the oven and cool it overnight. Serve the granola over plain yogurt with honey and berries.<br />
<br />
It is our usual family breakfast (with yogurt and fruit) and lasts in an airtight container for 2-3 weeks.<br />
<br />
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<br />Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com0tag:blogger.com,1999:blog-1702433757680297233.post-6714686126495046952011-11-29T18:07:00.000-08:002012-08-29T06:56:00.830-07:00Best Chocolate Cake (no sugar, no flour, no dairy)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUO4dBCnF5jVXdmxA6f8wF5amnY3mm7jKRb65gIC3udSNFrLTJnoghtUGsYt2T6M_rl4LIVBl6yBNBuwIuQwP1qupSRRRYZMm5FyKSEMpoivz2BTBJhDTLwrlijxFMurrc8F2JHaaxsmo/s1600/chocolate+bean+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUO4dBCnF5jVXdmxA6f8wF5amnY3mm7jKRb65gIC3udSNFrLTJnoghtUGsYt2T6M_rl4LIVBl6yBNBuwIuQwP1qupSRRRYZMm5FyKSEMpoivz2BTBJhDTLwrlijxFMurrc8F2JHaaxsmo/s1600/chocolate+bean+cake.JPG" /></a></div>
My daughter wanted a chocolate cake for her 4th birthday this past weekend. I decided to try out something new and my family ALL loved it. Everyone could eat it and everyone wanted seconds. I refused to reveal the secret ingredient! Shhh... I'll share the recipe but don't tell them what's in the cake!<br />
<br />
1 can of black beans (drained, rinsed)<br />
5 large eggs<br />
1 Tbsp vanilla<br />
1/2 tsp salt<br />
6 Tbsp coconut oil (or butter)<br />
1/2 cup honey<br />
6 Tbsp cocoa powder<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
<br />
Drain and rinse the beans. Place in a blender (we use our vitamix). Add 3 of the eggs, vanilla, and the salt. Puree it until it is smooth... make sure you let your blender work hard to get it smooth... this is the key to a lovely cake texture.<br />
<br />
In a small bowl whisk the cocoa powder, baking powder, and baking soda.<br />
<br />
Beat the coconut oil (or butter) in a bowl with the honey until light and fluffy (I use the vitamix blender for this but you may also use a conventional mix master). Add 1 egg and beat again... add the second egg and beat again for 1 minute. <br />
<br />
Pour the bean mixture into the egg mixture. Beat well (until smooth). Gradually add the cocoa mixture and beat until smooth.<br />
<br />
Pour into a greased 8" spring form (or round) pan. Drop the pan several times to allow the bubbles to pop.<br />
<br />
Bake at 325 for 40-45 minutes (the top should be rounded and firm to the touch). Apparently this cake is even better after being left overnight. <br />
<br />
You can ice this with whatever you like... healthy icing options are endless!!<br />
<br />
BON APETIT!Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com1tag:blogger.com,1999:blog-1702433757680297233.post-29554000827787478762011-09-12T09:21:00.000-07:002013-04-29T09:50:16.660-07:00Marvelous MuffinsDry ingredients<br />2 cups (500 mL) spelt flour (or whole wheat)<br />1 cup (250 mL) ground flaxseed<br />2 tsp (10 mL) baking powder<br />1/2 tsp (2.5 mL) baking soda<br />2 tsp (10 mL) cinnamon<br />1 tsp (5 mL) allspice<br /><br />Wet ingredients<br />1/2 cup (125 mL) banana<br />1/2 cup (125 mL) zucchini<br />1/3 cup (75 mL) grape seed oil<br />1 cup (250 mL) milk or milk substitute<br />1/4 cup (60 mL) blackstrap molasses<br />1/4 cup (60 mL) maple syrup or honey<br />1/2 cup (125 mL) dates<br /><br />Preheat oven to 375°F (190°C) and prepare a 12-muffin pan.<br /><br />In a large bowl, combine dry ingredients. In a separate bowl, mix together wet ingredients.<br /><br />Add wet ingredients to dry ingredients and stir lightly until just blended. Do not over mix. Add chocolate chips. Pour batter into muffin pan and bake 15 to 20 minutes.<br /><br />Allow to cool before removing from pan. 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<![endif]-->Mishhttp://www.blogger.com/profile/00399040428535021648noreply@blogger.com2