Thursday, June 10, 2010
Diet stiflers - Vacation / Travel / Summer
I was away from home for 3 weeks and, well, that's not so good on the diet. I gained 9# even though I went for several walks and climbed many stairs. I did not do very well with my eating. I tried, and I wanted to, but when everyone around you can eat treats and desserts and breads - and you're on vacation and want to have fun with others - it's just hard!!! I am going to work on being much more careful the next 2 weeks and trying to exercise daily, would like to at least lose the bloating and pounds I gained before we go on another vacation and my brother's wedding. I definitely don't feel as good and saw a few symptoms returning also. So, back to it! :-)
Friday, May 14, 2010
Peanut Butter Fudge
A yummy recipe that we all enjoyed!
Peanut Butter Fudge
1 cup coconut oil
1/2 cup peanut butter
2 Tbsp honey
dash of salt
1 tsp vanilla
Melt coconut oil gently in pan on low. Pour into blender with remaining ingredients. Blend well. Pour into 8x8 pan and put in freezer for 15 min or so, until hardened. Keep in fridge once solid.
Peanut Butter Fudge
1 cup coconut oil
1/2 cup peanut butter
2 Tbsp honey
dash of salt
1 tsp vanilla
Melt coconut oil gently in pan on low. Pour into blender with remaining ingredients. Blend well. Pour into 8x8 pan and put in freezer for 15 min or so, until hardened. Keep in fridge once solid.
Sunday, May 9, 2010
GAPS Nut Bread
Nut Bread
1 1/2 cups blanched crispy almonds
1 1/2 cups crispy brazil nuts
4 eggs
1/4 cup ghee, slightly melted
2 Tbsp lard, slightly melted (I have used coconut or palm oil)
1 tsp natural sea salt
Preheat oven to 325. Line loaf pan with wax paper cut to fit into the bottom of loaf pan. Grease paper and sides of loaf pan with lard or melted ghee. Pulse/blend almonds and brazil nuts in food processor until it turns into a thick nut butter. Remove 1/2 cup of nut paste and set aside. Add eggs, ghee, lard and salt. Blend until well mixed. Add back the nut paste that was set aside little by little until the mixture resembles very thick cake batter, blending with each addition. Refrigerate an leftover nut paste to use in a future batch of nut bread. Pour batter into prepared loaf pan. Smooth out the top of batter with a wooden spoon or flexible spatula. Bake in preheated oven for approximately an hour, or until knife comes out clean. Cool for 5 to 10 minutes in pan, then run a knife around the edge of the bread and remove from pan. Cool completely before slicing.
1 1/2 cups blanched crispy almonds
1 1/2 cups crispy brazil nuts
4 eggs
1/4 cup ghee, slightly melted
2 Tbsp lard, slightly melted (I have used coconut or palm oil)
1 tsp natural sea salt
Preheat oven to 325. Line loaf pan with wax paper cut to fit into the bottom of loaf pan. Grease paper and sides of loaf pan with lard or melted ghee. Pulse/blend almonds and brazil nuts in food processor until it turns into a thick nut butter. Remove 1/2 cup of nut paste and set aside. Add eggs, ghee, lard and salt. Blend until well mixed. Add back the nut paste that was set aside little by little until the mixture resembles very thick cake batter, blending with each addition. Refrigerate an leftover nut paste to use in a future batch of nut bread. Pour batter into prepared loaf pan. Smooth out the top of batter with a wooden spoon or flexible spatula. Bake in preheated oven for approximately an hour, or until knife comes out clean. Cool for 5 to 10 minutes in pan, then run a knife around the edge of the bread and remove from pan. Cool completely before slicing.
Chicken Salad in Steamed Cabbage
This is an easy lunch and we all enjoy it.
Chicken Salad in Steamed Cabbage
Core a cabbage and then steam for a good 30 minutes to soften the leaves.
Cut up chicken and add a generous amount of mayonnaise, salt and pepper to taste, sauerkraut, onions, celery, olives, mustard as desired.
Place a mound of chicken salad in a cabbage leaf and wrap - simple!
Chicken Salad in Steamed Cabbage
Core a cabbage and then steam for a good 30 minutes to soften the leaves.
Cut up chicken and add a generous amount of mayonnaise, salt and pepper to taste, sauerkraut, onions, celery, olives, mustard as desired.
Place a mound of chicken salad in a cabbage leaf and wrap - simple!
Coconut Milk Custard
Coconut Milk Custard
5 large eggs
3 Tbsp honey
1 cup coconut milk
1/2 tsp vanilla
Preheat oven to 325. Place rack in center of oven. Beat eggs, honey, and coconut milk until frothy. A stick blender works well also. Pour mixture into 8x8 baking dish or individual ramekins/containers. Place in larger pan filled with hot water. Water should be halfway up the sides of baking dish. Bake 30-45 minutes or until knife inserted in center comes out clean. Be careful not to overbake. If serving hot, spoon into dishes; if serving cold, allow mixture to cool before cutting into squares. Could top with sprinkles of cinnamon, fruit or whipped cream. Serve warm or cold. Makes 4 ramekins or 1 8"x8" pan.
5 large eggs
3 Tbsp honey
1 cup coconut milk
1/2 tsp vanilla
Preheat oven to 325. Place rack in center of oven. Beat eggs, honey, and coconut milk until frothy. A stick blender works well also. Pour mixture into 8x8 baking dish or individual ramekins/containers. Place in larger pan filled with hot water. Water should be halfway up the sides of baking dish. Bake 30-45 minutes or until knife inserted in center comes out clean. Be careful not to overbake. If serving hot, spoon into dishes; if serving cold, allow mixture to cool before cutting into squares. Could top with sprinkles of cinnamon, fruit or whipped cream. Serve warm or cold. Makes 4 ramekins or 1 8"x8" pan.
Very Cherry Bars
(Similar to Lara Bars)
1/4 cup chopped dates (roughly chopped)
1/4 cup dried cherries or dried cranberries
1/3 cup whole pecans, almonds or walnuts (I've also used cashews)
1/8 tsp cinnamon
Set out 2 pieces of plastic wrap for shaping and wrapping the bars. Do this first; you'll have sticky fingers when you need it.
Place the dates and cherries in a food processor. Pulse until processed to a paste. Transfer paste to a medium bowl (don't clean processor).
Add the nuts to the processor and pulse until finely chopped. Add the nuts, along with cinnamon, to the bowl with the fruit paste. Use your fingers to knead the nuts into the paste.
Divide mixture in half. Place each half on each of one of the sheets of plastic wrap. Wrap the plastic around each bar and start squishing into a bar shape form, 3 1/2" long, 1" wide and 3/4" thick; press against countertop to flatten bottom side, flattening top side and ends with flat of hand. Tightly wrap the plastic around each bar and store in the refrigerator. Makes 2 bars.
Variations:
Apricot-Almond: Use 6 Tbsp coarsley chopped dried apricots and 2 Tbs dates, use almonds for the nuts.
Tropical: Use tropical fruit bits; cashews, add 1/8 tsp ginger, 1/2 tsp grated lime zest, and 1 tsp fresh lime juice to the mix.
PB&J: Use 1/4 cup dried cherries or cranberries and 1/4 cup raisins or dates; use raw or roasted peanuts for the nuts.
Blueberry Bliss: Use 1/4 cup dried blueberries and 1/4 cup dates; use almonds for the nuts. Add 1/2 tsp finely grated lemon zest, and a drop of almond extract to the mix.
Cashew Cookie Dough: Reverse the proportions of fruit to nuts - use 1/3 cup date for the fruit and 1/2 cup raw cashews for the nuts.
Chocolate Chip Cookie Dough: Same as cashew cookie dough, but add 1/2 tsp vanilla extract, pinch cinnamon and 1/2 ounce very finely chopped semisweet or bittersweet chocolate to the mix.
Pistachio Heaven: Same as cashew cookie dough, but use raw pistachios and add a tiny drop of almond extract.
Peanut Butter Cookie Dough: Same as cashew cookie dough but use raw or roasted (lightly salted) peanuts for the nuts.
1/4 cup chopped dates (roughly chopped)
1/4 cup dried cherries or dried cranberries
1/3 cup whole pecans, almonds or walnuts (I've also used cashews)
1/8 tsp cinnamon
Set out 2 pieces of plastic wrap for shaping and wrapping the bars. Do this first; you'll have sticky fingers when you need it.
Place the dates and cherries in a food processor. Pulse until processed to a paste. Transfer paste to a medium bowl (don't clean processor).
Add the nuts to the processor and pulse until finely chopped. Add the nuts, along with cinnamon, to the bowl with the fruit paste. Use your fingers to knead the nuts into the paste.
Divide mixture in half. Place each half on each of one of the sheets of plastic wrap. Wrap the plastic around each bar and start squishing into a bar shape form, 3 1/2" long, 1" wide and 3/4" thick; press against countertop to flatten bottom side, flattening top side and ends with flat of hand. Tightly wrap the plastic around each bar and store in the refrigerator. Makes 2 bars.
Variations:
Apricot-Almond: Use 6 Tbsp coarsley chopped dried apricots and 2 Tbs dates, use almonds for the nuts.
Tropical: Use tropical fruit bits; cashews, add 1/8 tsp ginger, 1/2 tsp grated lime zest, and 1 tsp fresh lime juice to the mix.
PB&J: Use 1/4 cup dried cherries or cranberries and 1/4 cup raisins or dates; use raw or roasted peanuts for the nuts.
Blueberry Bliss: Use 1/4 cup dried blueberries and 1/4 cup dates; use almonds for the nuts. Add 1/2 tsp finely grated lemon zest, and a drop of almond extract to the mix.
Cashew Cookie Dough: Reverse the proportions of fruit to nuts - use 1/3 cup date for the fruit and 1/2 cup raw cashews for the nuts.
Chocolate Chip Cookie Dough: Same as cashew cookie dough, but add 1/2 tsp vanilla extract, pinch cinnamon and 1/2 ounce very finely chopped semisweet or bittersweet chocolate to the mix.
Pistachio Heaven: Same as cashew cookie dough, but use raw pistachios and add a tiny drop of almond extract.
Peanut Butter Cookie Dough: Same as cashew cookie dough but use raw or roasted (lightly salted) peanuts for the nuts.
Jelly Donut Cupcakes
Recipe adapted from Elana's Pantry
Jelly Donut Cupcakes
3 eggs
1/2 cup applesauce
1/2 cup coconut oil
1/2 cup honey
1 Tbsp vanilla extract
1/2 cup coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
For the filling:
1/2 cup GAPS legal jam or jelly (I used fermented apricot)
In a food processor, combine eggs, apple sauce, oil, honey and vanilla and pulse together. Pulse in coconut flour, salt and baking soda. Allow batter to sit and thicken just a bit. Line cupcake tin with paper liners. Spoon 2 heaping Tbsp cupcake batter into each cupcake liner. Spoon 1 Tbsp jam on top of batter in each cupcake liner. Spoon another Tbsp batter in to cupcake liners to cover jam. Bake at 350 for 20-25 min. Cool and Serve. Makes 8 cupcakes.
Jelly Donut Cupcakes
3 eggs
1/2 cup applesauce
1/2 cup coconut oil
1/2 cup honey
1 Tbsp vanilla extract
1/2 cup coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
For the filling:
1/2 cup GAPS legal jam or jelly (I used fermented apricot)
In a food processor, combine eggs, apple sauce, oil, honey and vanilla and pulse together. Pulse in coconut flour, salt and baking soda. Allow batter to sit and thicken just a bit. Line cupcake tin with paper liners. Spoon 2 heaping Tbsp cupcake batter into each cupcake liner. Spoon 1 Tbsp jam on top of batter in each cupcake liner. Spoon another Tbsp batter in to cupcake liners to cover jam. Bake at 350 for 20-25 min. Cool and Serve. Makes 8 cupcakes.
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