Archive for the ‘recipes’ Category
• 1 cup Arrowhead Mills Gluten Free Pancake Mix
• 1 scoop Garden of Life Raw Protein Vanilla
• ¾ cup scoop unsweetened almond milk or rice milk
• 1 tbsp honey
• 2 tbsp cinnamon
• 1 egg, beaten
• 1 tbsp Garden of Life Golden Flaxseed
• ½ cup blueberries
Mix together all ingredients except blueberries. Fold blueberries into batter and heat in a skillet. Place 1/2 tablespoon of coconut oil into skillet and pour about 1/4 cup of batter for each pancake. Cook each pancake about 2-3 minutes on each side. Serve with honey or maple syrup and enjoy!
102 calories | 2g Fat | 12g carbs | 9g protein | 5g fiber
Courtesy of Gwen Eager, Garden of Life Product Specialist and certified RAW, Vegan Chef
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Summer is officially over, and it’s back to school for just about everyone now. Why pack boring old lunches for the kiddos? Get creative, have some fun, and keep it healthy with these fun ideas and recipes below…
PLAY WITH COOKIE CUTTERS
Cookie and fondant cutters are like the Swiss Army knife of lunch packing. They’re quick, easy to handle, and endlessly versatile. Use them to instantly upgrade fruits and veggies, or to add panache to an otherwise boring sandwich. With so many cute ones out there, it’s easy to go overboard, but with a little imagination, one cutter can produce multiple shapes without taking up much space in your kitchen. Three great ones to start with are a heart, a flower, and a snail cutter. Look what we could make with just a few of these basics!
FLOWER-SHAPED CUTTER – Make the classic shape into these cheesy owl eyes, or slice each cutout in half and layer over Nutella to make clouds. Cut the “petals” like a pie to make raindrops.
SNAIL CUTTER – A snail makes a great cheese sandwich, or flip it the other way for a honeydew whale. Even cooler: Cut out the middle to create a cheese letter A.
HEART-SHAPED CUTTER – This shape takes flight as wings for a dragonfly or birdie.
CONJURE A CHARACTER
If the idea of re-creating a movie or TV character is daunting, take a minimalist approach and make something symbolic that’s still recognizable. Here we used Mini Babybel cheese and grape fruit leather to make a Pokémon ball; a zigzagged slice of cheese on pumpernickel creates Charlie Brown’s shirt; and zucchini glasses with a red bell pepper lightning bolt reminds kids of Harry Potter.
Sausage and sautéed zucchini show their whimsical side thanks to fun food picks. $3 for 8; bentology.net
STICK IT ON A SKEWER
Skewers are all the rage on Pinterest, but they can get cumbersome and pokey for pint-size palates. Use smaller, more kid-friendly alternatives, such as reusable food picks, or ice-pop or lollipop sticks, and pair them with some unexpected lunchtime fare!
BAKE IN A MOLD
It’s easy to craft butterflies, stars, flowers, and more from food—with the help of silicone bakeware. Buy a few different styles, and then whip up a bunch of freezer-friendly muffins, frittatas, and granola bites to have on hand when inspiration (or time!) is low. Here, three recipes to try.
1. EASY FRITTATAS
Preheat oven to 350°F. Whisk together 6 eggs, ¼ cup milk, ¼ cup shredded cheddar cheese, ¼ cup chopped veggies, and salt and pepper. Pour into muffin cups, filling about ¾ full. Bake 18 to 20 minutes.
2. PUMPKIN-SPICE MUFFINS
Preheat oven to 350°F. Grease baking molds with coconut oil. In a large bowl, whisk together 2 cups flour, 1 heaping Tbs. pumpkin pie spice, 1 tsp. baking soda, 1 tsp. baking powder, and ½ tsp. salt. In a separate bowl, mix together 1 can pumpkin puree, ½ cup honey, a 5.3-oz. container plain Greek yogurt, 2 large eggs, and 6 Tbs. melted coconut oil. Pour wet ingredients into the flour mixture; stir to combine. Transfer batter to molds. Bake 15 to 20 minutes, depending on the size; check using a toothpick.
3. NO-BAKE GRANOLA BITES
Melt ¼ cup coconut oil, ¼ cup raw honey, and ¼ tsp. salt in a saucepan over medium heat. When it bubbles and foams, turn heat to low. Add 1½ cups rolled oats, 1 cup chopped nuts, ¼ cup ground flaxseed, and cook on low for 2 minutes, stirring to coat. Pour granola into the mold; press in firmly. Cool at room temperature for an hour; remove and add toppings if desired. (We dipped them in melted dark chocolate and yogurt chips and then added coconut flakes and freeze-dried fruit pieces.) Store in an airtight container.
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The Big Island Steak Bowl
Recipe via Terra’s Kitchen
2 Servings; 560 Calories
Active Time: 30 mins; Total Time: 30 mins
Excellent Source of: Protein, Vitamin C and Iron
Good Source of: Fiber
Ingredients / Equipment
10 oz Skirt Steak
20 oz Pineapple Spears
2.25 oz Sliced Scallion
5 oz Brown Rice
1 teaspoon Soy Sauce
.3 oz Sesame Oil
.2 oz Brown Sugar
¼ teaspoon Crushed Red Pepper
2 teaspoons Olive Oil
– Preheat oven to broil. Line a baking sheet with foil and set aside. Zest half the lime. Cut lime in half.
– In a small saucepan over high heat, bring 1 and ¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes.
– Turn off heat and let sit, covered for 5 minutes. Fluff with a fork and gently stir in sesame oil, zest, juice from half a lime, all except 1 tablespoon of the scallions. Cover and set aside.
Broil Pineapple – While cooking rice, place pineapple in a single layer on a foil lined baking sheet and brush tops with 1 teaspoon oil. Lightly sprinkle with salt. Broil until charred in places (about 15 minutes).
Seasoning Pineapple – Remove pineapple from oven and sprinkle with the remaining brown sugar and as much of the red pepper flake as you can handle. Set aside.
Cook Steak – Rub a grill pan with 1 teaspoon of olive oil and place over high heat.
In a small bowl, combine half of the soy sauce, half of the brown sugar and ½ teaspoon salt and ¼ teaspoon pepper. Rub mixture over steak.
– When grill starts to smoke, add steaks and cook to medium rare, turning once (3-4 minutes per side).
– Remove to a plate and allow to rest for 5 minutes. Thinly slice against the grain.
*To Serve: Divide rice and pineapple between two bowls. Top with sliced steak. Squeeze lime juice over and garnish with remaining scallion and crushed red pepper (optional).
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With summer comes barbecues, pool parties, and family get-together’s. Don’t let your guests eat boring snacks! Break out your Molcajete set and spice things up with this recipe for Mango Guacamole. Time to break out the chips and get the party started!
3 ripened avocados
1 ripened mango
lime juice ¼ cup
cilantro ½ cup
white onion ½ cup
salt 3 teaspoons
In your Molcajete, add half of the diced mangos and mash with the pestle into a pulp.
Then add one avocado and mash into a pulp with the mango.
In a separate bowl mix remaining ingredients, including mango, and add more lime juice if needed.
Fold mixture with pulp inside Molcajete and serve with tortilla chips.
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Do something special for mom this Mother’s Day. Make her something both delicious and healthy, that she’ll remember all year! Try making her this delicious Mother’s Day Strawberry Mango, and Coconut Mousse recipe.
Strawberry Mango, and Coconut Mousse
Ingredients (Serves 6):
1 (1-pound) package silken tofu
1 mango, peeled, pitted, and chopped,
¾ cup shredded unsweetened coconut
3 tablespoons agave nectar
½ teaspoon vanilla extract
½ teaspoon fresh lemon juice
1 cup chopped strawberries
6 strawberries, sliced, for garnish
– In the bowl of a food processor, combine the tofu, mango ½ cup of the coconut, the agave, vanilla, and lemon juice. Blend until smooth. Transfer to a bowl and gently stir in the chopped strawberries.
– Spoon the mixture into ramekins or dessert cups and chill for at least 20 minutes.
– To serve, garnish with the sliced strawberries and remaining ¼ cup coconut.
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