Non-Grain Bars!

 (They don't look quite as perfect as could be, but they sure taste great!)
Kellogg's Nutri-grain bars are known as a "healthy" snack on the go!  Well, if you consider soy, corn syrup, corn starch, and enriched flours healthy, then yes they are!  I, on the other hand, prefer to feed my family more nutritious snacks (that way we save our "treats" for the good stuff)!  I found these on a site called against all grain, a new favorite of mine!

3/4 cup blanched almond flour (whole foods, valley natural, target)
1/2 cup coconut flour
1 T MILA chia seed
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. sea salt

1/4 cup coconut oil (not melted-room temp.)
1/4 cup raw honey or pure maple syrup (I used honey this time)
2 organic eggs
1 tsp. vanilla
1 cup berry preserves (I used raspberry with NO added sweetener-or make your own)
water to seal

1.  Warm the preserves in a saucepan on low heat while you are preparing the dough.
2.  Combine oil, honey, eggs, and vanilla and mix on medium with a hand mixer for 30 seconds.
3.  Slowly, add the dry ingredients and continue mixing until well combined.
4.  Using your hands, separate the dough into two ball and refrigerate for 20 minutes.
5.  Remove preserves from heat and allow to cool.
6.  Remove one dough ball and place between two pieces of parchment paper and roll out.
7.  Using a pizza cutter/knife, cut the dough into rectangular pieces and place on parchment paper covered cookie sheet (this step was time consuming and tricky for me, use a spatula and work carefully).
8.  Place 1-2 Tbsp. preserves on each spreading out leaving the edges open.
9.  Take the other half of dough and repeat cut pieces and place on top of the preserves.
10.  Use the water to dip your fingers and seal the edges.
11. Bake at 350 degrees for 12-14 minutes.

I placed each one in a bag for easy-on the go snacks full of protein and a bit of natural sugar from the fruit!  Oh, and we snacked on a few just so we had a good idea of how tasty they are!!

Raspberry Shortcake Cupcakes

I found this awesome site called against all grain, full of gluten-free and refined-sugar free recipes and baked goods are made with coconut or almond flour which is full of healthy fats and protein.  This was originally a recipe for strawberry cupcakes but I made them raspberry since I had lots of fresh picked raspberries from the local orchard!  My daughter helped me make them and frost them!  These would be perfect for a birthday or special occasion treat with no guilt!

Cupcakes:
2 cups almond meal/flour
1/3 cup MILA chia seed
3/4 tsp. baking soda
1/4 tsp. sea salt.
2/3 cup raw honey
1/3 cup melted coconut oil
4 large eggs
1 Tbsp. lemon juice
1/2 tsp. lemon zest
2 tsp. vanilla
3/4 cup diced raspberries

1.  Combine wet ingredients in a blender and blend until frothy.
2.  Add dry ingredients an blend until completely smooth
3.  Fold in berries carefully.
4.  Divide batter into muffin tin (makes 12 cupcakes).
5.  Bake at 325-250 for 18-20 minutes or until toothpick comes out clean.
6.  Remove from oven and set to cool completely!

Frosting:
1/3 cup raw honey
2 egg whites
1/4 tsp. lemon juice
1.5 Tbsp. raspberry preserves or mashed raspberries

1.  Place honey in saucepan and bring to a boil.
2.  While the honey is boiling, hand blend the egg whites and lemon juice until completely frothy.
3.  Slowly add boiling honey and continue hand blending (with a hand mixer) for 5-6 minutes or until cool to touch.
4.  Add preserves or fresh berries and mix well.
5.  Frost cupcakes with whippy frosting and refrigerate!  Best eaten within 24 hours!

Original Recipe:  http://www.againstallgrain.com/2012/08/27/strawberry-shortcake-cupcakes/

Farmer's Market Special

We stopped by a new farmer's market (or new to us) a few weeks ago and they were making and sampling this yummy salad/bruschetta!  They called it beet bruschetta!

2-3 beets (shredded)
2 tomatoes, diced
Large bunch basil, diced
Olive Oil
Balsamic Vinegar
Sea Salt
Ground Pepper

They had combined everything and placed it atop a fresh baked slice of bread but I think you could have it plain or atop a grilled chicken breast also.  It was colorful and fun, and I cannot wait to make it!  I also think you could shred carrots for more color!

Gluten and Dairy-Free Brownies

Okay, so I have done my share of experimenting with making my own brownies, instead of using a package (which is more expensive and usually less healthy).  Finally, these turned out sooooooo gooey and yummy!

¼ cup coconut oil, melted
½ cup granulated sugar healthier alternative (I used coconut palm brown sugar)
1/3 cup pure maple syrup (agave or raw honey would work too)
2 tsp vanilla extract
1 egg (the original called for 2 to make it more cakelike)
½ cup gluten-free all-purpose flour mix (I used Pamela's)
1/3 cup cocoa powder
½ tsp sea salt
1/2 cup dark chocolate chips (optional, also nuts)

Add ingredients in the order shown and mix well.  Pour batter into an 8 x 8 square or a 8inch round greased (with coconut oil) pan and bake at 350 degrees for 20 minutes.  

*They were very gooey (due to the chocolate chips) so you might need a fork to eat-my husband froze them and ate that way!

Sandwich Ideas

We don't eat a lot of bread and/or sandwiches (mostly because it's tough to find good bread and we don't really need the carbo load), but sometimes it's nice to have a simple sandwich, especially in the summer.  The key is to buy quality ingredients!  Here are two of our yummy sandwich combos we've been eating on these HOT HOT days!

(Turkey) Bacon, Lettuce, and Tomato Sandwich with avacado spread:

-Ezekial Bread
*found in the frozen section at health food and most regular grocery stores
*made from sprouted whole grains and NO FILLERS or High Fructose Corn Syrup
*the texture is different but it is more filling and super yummy toasted)
*Whole Foods also bake their own breads but this is more reasonable priced and if you keep frozen it lasts a while (for us anyway)

-Turkey Bacon (Applegate Farms is the kind I bought-Target, Whole Foods, Valley Natural)
-Sliced Tomatoes
-Large Green Leaf Lettuce
-1-2 avacados (mashed, I also added sea salt and a spoonful of salsa to mine)
*instead of mayo

Build you favorite BLT anyway you like it!

Peanut Butter and Jelly:

I know you are not thinking this is special but I can honestly say that until a couple days ago my 4.5 year old had never had one!  So, I went all out and made her a good one!  Now, we are all hooked!

-Ezekial Bread (I used Sesame this time, but they also have english muffins and others)
-Organic Fresh Ground Almond/Peanut Butter (Whole Foods, Valley Natural)
*If you buy jar almond/peanut butter be sure to read ingredients and not use if it contains added oils or sugars.
-Organic, Sugar-free fruit spread (Whole Foods, Valley Natural, some farmer's markets)
*Again, read labels-mine was sweetened with grape juice (fruit is already sweet, right?

Load up the peanut/almond butter and fruit spread and enjoy!

Grilled Cheese:

-Ezekial Bread
-Raw, Organic Sharp Cheddar Cheese
-Oil or butter
-Grilled chicken, thinly sliced (optional)

Make a healthier version of the grilled cheese!  We sometimes add thinly sliced leftover grilled chicken to make it more filling and serve with homemade tomato soup.

Asian Turkey Quinoa

1 lb lean ground turkey

1-2 Tbs. coconut oil 

1 large onion chopped

1-cup shredded carrot  ( I like the colored mix )

1 clove garlic or minced garlic (1 lg tsp)

1 green zucchini (shredded)

1 cup diced spinach, kale, or dark green of some sort (I used kale this time)

1/4 cup organic soy sauce (I used Bragg’s Amino’s)

1 cup chopped mushrooms

Splash of chicken broth (maybe 1/4-1/2 cup)

2 cups of cooked quinoa

1.  Saute garlic and onions in 1 Tbs oil.  

2.  Once beginning to brown, add carrots, zucchini, and mushrooms and saute until slightly tender 

3.  Then add turkey and saute until cooked through.  

4.  Next add kale, your pre-cooked quinoa (use directions on box), and the soy sauce and chicken broth.  

5.  Simmer covered for 10 minutes

This was colorful and fun for a new healthy dinner!  You could play with it and add any and all veggies you like.  Shredding them made them quicker cooking and so colorful and tasty!

Favorite Summer Meal Ideas

A new favorite for our daughter-tacos with green leaf lettuce (fresh from a farmer's market) as a shell!

Some Other Summer Faves:
Bruschetta Chicken
Asian Turkey Wraps
Crockpot Soup
Crockpot Thai Curry
Grilled Veggies
Stuffed Chicken Breasts
Fruit Salad
Kale Salad

Here's last year's 4th of July Meal at our house-simply and yummy!

We also do lots of simple grilled chicken, steaks, chicken sausages, beef or turkey burgers (without a bun, topped with veggies) with salads and vegetables!  A few of those are crockpot recipes because they are simple and ready when we get home from the park or pool, plus they don't warm up the whole house like baking in oven!  Happy 4th of July!