Fall Pumpkin Granola

I HEART GRANOLA!

Here is a granola recipe perfect for fall! Enjoy and let me know what you think!

 

Serves 6

Ingredients:

2 ½ C. rolled oats (gluten free oats in needed)

¼. Ground flax seeds

¼ C. finely chopped pecans

¼ C. pepitas (small pumpkin seeds)

1 t. cinnamon

½ t. pumpkin pie spice (optional)

1/3 C. pure maple syrup

1/3 C. canned pumpkin (not pumpkin pie mix)

3 T. coconut oil, melted

½ t. vanilla

 

Directions:

Preheat oven to 300.

Blend the oats, nuts and ground flax seeds together in a bowl.

In a separate bowl, whisk together maple syrup, canned pumpkin, coconut oil, vanilla and spices until well blended.

Stir in oat mixture. Place the mixture on a large baking tray lined with parchment paper. Bake for 30-40 minutes, until crispy and golden brown, not burnt. Stir twice during baking to avoid burning. Cool completely before serving. Store in an airtight container in the fridge. (This makes one tray of granola. Double if you are serving a larger crowd)

Gluten Free Fall Apple Crisp

I made this crisp to take to Somae last week for one of the mentor's birthdays. I loved how it turned out and think it will be a great addition to our Thanksgiving this year, especially considering that it is made out of whole foods!

 

Fall Apple Crisp:

Apple Filling:

7 medium sized apples

drizzle of grade b maple syrup on top o the apples (probably 1-2 T. worth)

1/2 T. arrowroot powder

1/2 small lemon, squeezed over apples

sprinkle of cinnamon over the apples

dash of sea salt

Topping:

2 C. old fashioned oats

1 C. almond flour

1/2 T. cinnamon

1/4 C. coconut sugar

1/3 C. grade B maple syrup

6 T. coconut oil (melted)

dash of sea salt

Directions:

1. Preheat oven to 375.

2. Peel and very thinly slice apples. Layer in a 9x13 glass dish.

3. Drizzle maple syrup, add arrowroot powder, squeeze the juice of 1/2 lemon on the apples, sprinkle cinnamon lightly over all the apples and add a dash of salt.

4. Mix the apples until coated.

5. In a separate bowl, mix oats, almond flour, cinnamon, coconut sugar, maple syrup, melted coconut oil and sea salt.

6. Spoon topping over the apples and bake for 45 minutes at 375 or until crust is golden brown and apples are soft.

7. Best served warm with fresh whipped cream (use a hand mixer to whip the whipping cream and once set, drizzle in a little maple syrup to sweeten)



Healthy Lunches Week #4

This week was super busy, but lunches went great. I feel like we are really on a roll now. Nothing to exciting and new ideas, because the kids really just want repeats of everything they have already had.
Now that our 4th week is over, I am pretty sure that they have figured out their favorites: pizza lunchables, uncrustables sandwiches, like the one below, leftover tacos and whole wheat banana bread with a frozen smoothie.

Now that we have finished our fourth week, I will keep posting periodic lunches, those that are new and worked with the girls, lots of tips and things we do to stay healthy, whole foods dinners, treats and I will post our weekly schedule and how we allow for moderation with treats and dinner out one night a week.

Here is the rundown for the week:

MONDAY:

Today was salad, as requested by both girls. They LOVED it last week. They had romaine lettuce, chopped carrots and cucumbers and shredded chicken. They had two poppy seed muffins from the freezer. Recipe I posted earlier on week #1 HERE and a small container of honey crisp apples.



They loved this and containers came home almost completely empty. One mini  muffin would have been enough.

 

 

TUESDAY:

Whole Wheat uncrustable with natural peanut butter and raw honey, honey crisp apples, cucumbers and carrots and some popcorn. I will admit I was in a hurry and used popcorn from a microwave bag....which isn't a whole food because of the additives...but that was actually the last bag in my house. Now we will only be able to make our usual air popped.

This crimper is the best and my girls LOVE eating a sandwich this way. I think it was the best thing pampered chef has made. It keeps the peanut butter and honey in. They are getting more and more willing to eat veggies and I LOVE THAT!

 

 

WEDNESDAY:

Today was leftovers from dinner last night. I made tacos with ground turkey (recipe below) and I made a double batch, which I will do from now on so that we can all take leftovers the next day. The girls had warmed meat in their thermos, with re fried beans (not pictures), whole wheat flax tortilla and shredded lettuce.

This is their new favorite lunch. They ate everything and they said it was enough to fill them up. I did heat up the tortilla before school and wrapped it in foil.

 

 

THURSDAY:

Today was were all in a hurry, so it was nice to be able to use things from the freezer. The girls had fresh apples (we have 40 pounds of honey crisp to use), blackberries, frozen smoothie, more about that on the first week HERE and a frozen slice of banana bread from 100 Days of Real Food HERE

Everything was gone after school except a few bites of bread.

 

 

FRIDAY:

The girls really liked today's lunch cause it was different and something we haven't done before. They had thin Triscuits (only 3 ingredients), natural turkey in squares, string cheese, pickles and a whole wheat cupcake, recipe below.

They LOVED THIS! It was fun and different and they liked having something sweet.

 

 

New Recipes This Week:

 

Ground Turkey Tacos

(This makes a double recipe, which could probably serve12)

 

 

Ingredients:

1 green pepper, finely chopped

1 red pepper, finely chopped

1/2 onion, diced

2 cloves garlic, minced

2 packaged ground turkey (each were just over a pound)

1 can black beans, drained

1 T. chili powder

1/2 t. cayenne

2 T. cumin

seal salt to taste...maybe 1 t.

1 small can, 6 oz.  tomato sauce

1 small bunch cilantro, chopped

 

Directions:

1. In a large pan, saute green and red pepper, onion and garlic in 2 T. olive oil over medium heat.

2. Once onions are translucent, add in ground turkey and cook until no longer pink.

3. Add beans, spices and tomatoes sauce.

4. Cook until well seasoned and bubbly.

5. Stir in cilantro and turn off heat.

We serve ours with: whole wheat tortillas, shredded romaine, some cheese, sour cream, home made salsas and avocado slices.

 

Whole Wheat Cupcakes

(inspired from Eat Good 4 Life HERE)

 

Ingredients:

2 cups white wheat, whole wheat flour
1/2 C. raw sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/4 cup coconut oil or 1/4 cup butter
1 cup vanilla almond milk
2 teaspoons real vanilla extract

 

Directions:

1. Mix the wet ingredients together and then add the dry. once well mixed, put in little cupcake tins, with liners.

2. Bake for 8-10 minutes at 350. I filled mine to the top, so mine only made 24 cupcakes.

 

Frosting:

 In a bowl, combine 8 oz cream cheese and 1/4 C. soft butter with a hand mixer.

Add in 3 C. powdered raw sugar. I just put my raw sugar crystals in the blender and it made great powdered sugar.

We also added 1 t. vanilla and 2 T. cocoa powder for chocolate.

 

We love FALL...and I LOVE Pumpkin Muffins

This is our third fall since moving to Utah. Growing up in San Diego, I didn't really get to experience the kind of fall that many other parts of the United States. Our kids LOVE the fall and we make a point to experience it as much as possible. Our kids are also outside kids, so it is really nice to take a break on a Sunday afternoon and get outside. Also...we are lucky that we have a canyon in our back yard and this is only 10 minutes away!

 Tyler, Victoria and Jocelyn

My kids actually do like eachother....once in a while

 Tyler, Victoria, David and Jocelyn

 Vicotira and I

 1.2.3....GO!

Feeling and seeing the fall weather got me in the mood for something pumpkin. I came up with these muffins and they are great. None of my kids are pumpkin fans, so they haven't tried them...but I sure did!

Grain Free Pumpkin Muffins

In a bowl, mix the following:

1 3/4-2 C. almond flour (add a little more if it is too wet)

3/4 C. canned pumpkin

2 eggs

1/2 C. honey

1/4 C. coconut oil

1 t. baking soda

1/2 t. baking soda

1 t. pumpkin pie spice

1/2 t. cinnamon

Mix all together and put in muffin tins. I think I made 15. Bake at 350 until set (about 20-25 minutes)

I froze them so they are quick to grab on the go.

Yummy Dairy-Free Ice Cream

I have wanted to find a "healthy" ice cream recipe that I could make and share with people that can't have dairy. I have had requests for it before and tonight was a great find! I found a recipe on DelightedMomma.com called "Paleo Strawberry Ice Cream." You can find the recipe HERE and once I saw the picture and ingredient list, I knew I had to make it. It is super simple and here is my version of the directions:

In a bowl, add about 20 frozen strawberries. (I like frozen because of the extra juice they give once thawed). If they are super large, use a few less. Let them sit out and thaw enough to mash. Once mashed, add them to the following mixture:

1 can full fat coconut milk (I like the Sprouts Brand from Sprouts)
The juice of 1 medium-sized lime
2-3 T. honey (I think we were between those two)
2 T. vanilla
Once you add the strawberries, mix and add to your ice cream maker. I add mine once the maker is on and turning. It was done in 20 minutes and everyone LOVED it except my 4 year old. He ate about 5 bites and then went off to play.

 Jocelyn wanted to make sure I got a picture with her mouth open...so here it is!

Pretty and Light Pink!

Next time, I am going to try key lime ice cream with whole wheat graham cracker crumbs. YUM!

Chia Pudding

If you haven't yet experimented with chia seeds, they are AWESOME!

HERE are the top ten reasons online why chia seeds are great. I love the fact that they expand in water, so when you put some in liquid, they totally absorb. When you ingest these, you will actually feel full longer because of this absorbency factor. These little seeds are also a complete protein.

I survived my half iron-man last June because of my chia waffles. Recipe from HERE.

Recently, I have increased my exercise and have been feeling really hungry. I needed something to help me before or after a run and just to get through the afternoon when I am tired and trying to run the kids around and get dinner done and help with homework.

This is something I have just mixed up:

In a glass, add 1/2 C. unsweetened almond milk, 1 heaping T. chia seeds and let sit overnight, or for at least a few hours. When ready to eat, and 1/2 C. fresh berries (i like strawberries) and a few drops of vanilla stevia if you need it sweeter. You can double this is you want.

It's not fancy, but I really like it. The texture reminds me of tapioca pudding....which I LOVE!

If you don't care for this texture and want something smoother, you can whip everything in your blender.

(picture from the website, for the recipe, listed below)

HERE is a great recipe for some chia pudding that's a little fancier and would be a perfect snack or dessert for a warm spring day (which hopefully is upon us!)

Green Smoothie Girl!

Last week, my friend Cody and I went up to Sandy to hear Robyn Openshaw speak, the founder and inventor of greensmoothiegirl.com. You can go right to the website HERE. For 16 years she has been eating whole foods and creating whole foods for her four children and now sharing them with the world. I purchased her 12 steps to whole foods, which is expensive but well worth it. You focus on one step a month, such a great way to make the transition into whole foods eating without being stressful and overwhelming. This month, my family and are are starting with one green smoothie a day, which is chapter one. (I have already been doing green smoothies every day for the last year, but not really making my kids. This is a great way for us to make the change together)

Here is a link to The 12 steps book.

I highly recommend her book. If you need to start somewhere, but cant afford this one yet, then you can buy The Green Smoothie Diet, her first book and introduction to green smoothies HERE on Amazon.

At the class, she gave her story and talked about how her grandma cured herself of cancer on a raw diet and flooding her system with raw vegetables. She also reminded the young mothers (and I still consider myself one) that we are the ones that can change the world by eating whole foods and teaching this to our children. We can help the rate of disease by not being afraid to get rid of the processed food in our house and taking the time to learn, one step at a time, how to eat whole foods, prepare them for our children, and share them with those around us.

She shared one of her recipes (our FAMILY favorite soo far) from her book during her lecture and made samples for ALL the people there. I double this for all five of us! Great way to start the day and this is awesome pre workout fuel. One batch is 450 calories.

Hot Pink Breakfast Smoothie

by Green Smoothie Girl

1 1/2 C. coconut water
(I use the coconut water from Costco. comes in a case like soda does)
6 baby carrots

1/4 C. chopped dates

1/4 C. raw cashews

2 T. vanilla

1 small beet (or part of a large beet. I got these baby beets from the store and one is just perfect)

2 C. frozen strawberries

(sometimes more for the kids if they want it sweeter)

Blend all together in your power blender and enjoy! The color is beautiful and you can see the happy faces on my children! And I am a happy mom knowing they are going to school loaded with good energy for their brain and awesome fuel for their tummies! If they are still hungry, I will make them whole grain toast and organic eggs to go with it...but at our house...the rule is.... .....SMOOTHIE FIRST!

(p.s. It was worked better for us to not let the kids see what I am putting in the smoothie, until after they try it. They are more willing to drink it when they don't know what is in it. Once I get their approval, then we play a game called,

"Guess the Ingredients!"

Sprouted Wheat Cinnamon Rolls

This is my favorite "whole foods" dessert I have ever made. Don't be intimidated by the instructions. It really was easy and the final product was well worth it. Don't get me wrong, this is not your CINNABON roll or a cinnamon roll you would buy loaded with sugary white frosting. This is a dense roll, slightly sweet and very filling and satisfying. My friend Jen made these the other day and we ate one after a long run. I find this the perfect thing to eat after a long workout...full of good carbs, fats and some protein.

A recap on sprouting. If you are new to my blog, or new to the whole foods world in general, you might be wondering, what the heck is sprouting? Basically you are taking a dormant food and bringing it back to a live food. I sprout grains, quinoa, seeds, nuts and legumes. There is a significant increase in protein, vitamins, enzymes, fiber and it becomes more absorbable.

So...with that said...here is what to do for this recipe. I sprouted spelt, but you can use wheat (preferably white wheat.) Take 4 cups of wheat and soak it in a bowl with filtered water overnight.

In the morning, pour grain into a colander and rinse. Cover grain with a damp clean towel and rinse several times throughout the day. By the next day, you should see tiny white ends on the grain...your sprout. When you see this, you are ready to use them in this recipe:

Flourless Cinnamon Rolls

adapted from Diet Rebels Cookbook:

Rolls:

6 cups sprouted, moist white wheat, spelt or kamut
2 T. raw honey
1/2 t. sea salt
2 t. baking soda

Filling:

1/4 C. good quality butter melted (for vegan rolls, use earth balance) (I used some coconut oil instead)
2 T. raw honey
2 t. cinnamon
1/2 C. raisin
1/4 C. chopped raw almonds
1/4 C. chopped raw pecans

Topping:

1/4 C. butter
1/4 C. coconut oil
3 T. raw honey
1 packet stevia
1 t. cinnamon
1 t. vanilla

Directions:

1. Blend wheat sprouts in a food processor until they form a ball of dough

2. Add honey, salt, and baking soda and mix well.

3. Roll dough in a rectangle about 1/2 inch thick. Make sure to have an oiled surface or dough will stick

4. Mix butter and honey and cinnamon and spread out over rolls. Sprinkle raisins and nuts

5. Using a sharp knife, cut into 3/4 inch thick wedges and lay in greased 13x9 or jelly roll pan.

6. Bake at 350 for no more than 20 minutes. I think mine were about 14 minutes.

While making, mix together topping ingredients with a hand mixer. Top rolls while hot.

This is the perfect treat, when you want something sweet, or just to eat because you had an awesome day or because you love yourself so much, you want to indulge on some awesome whole-food goodness!

Enjoy!

Chocolate Zucchini Cake

This recipe is something I have always loved about my childhood. My mom would usually make it on a Sunday afternoon and we would enjoy it together. Even then, she would try to make it healthier. Here is my version. Sorry for the borrowed photo! We ate it too quick with our guests and I forgot to snap a pic...but it is really how it looks if you sprinkle it with powdered sugar.

I love watching my kids eat cake with zucchini in it....no one even had a clue...not even my husband! Enjoy!

In your mixer, cream:
1/2 C. organic butter
1/2 C. applesauce
1 1/2 C. sugar (I used have organic can juice and half sucanat)

Then add:
2 eggs (I use organic free range eggs)
1 t. vanilla
1/2 C. buttermilk
2 1/2 C. flour (I used ground white wheat)
4 T. cocoa powder
1 t. baking soda
2 1/2 t. baking powder
2 t. cinnamon
2 C. grated zucchini

Mix all together and pour in your greased bundt pan. Bake at 350 for 45 minutes. When done, invert to a serving plate and sprinkle lightly with powdered sugar for a fun fall dessert.

Tip: To make your own powdered sugar, just mix your raw cane juice in a high speed blender until the consistency you want

Awesome Dinner

I had a few of my nephews over for dinner Sunday night and we had an awesome dinner.

I made:

zucchini soup

roasted vegetables

green salad with strawberries and pomegranate dressing

vegan peach cobbler with raw coconut butter lime sauce

Here are the recipes:

Roasted Vegetables:

Cut up the veggies of your choice in good sized chunks. We used red potatoes, onion from our garden, carrots, sweet potatoes and yams. Once everything is cut, just toss the veggies in a few tablespoons of coconut oil, a few cloves or garlic,

sea salt and fresh cracked pepper...that's it! I thoug

ht I was eating candy...the coconut oil was amazing. I WILL NOT roast any veggies in any other oil except coconut. It really brings out the flavors. I glared at David as he doused his in BBQ sauce...oh well...some people never learn ;).

Green Salad with Pomegranate Dressing:

This salad was romaine, spinach, and mixed greens. I added sliced strawberries, sliced naval oranges, 1/2 bunch green onions, pecans, and a little feta cheese. The dressing is from my friend Cody... we all LOVED it. Thanks girl!

Cody's Pomegranate Dressing:

In a small jar, add:

1 C. POM juice

3 T. balsamic vinegar

3 T. honey

3 T. oli

ve oil

zest of one orange

sea salt and pepper to taste

Shake up and refrig

erate until ready t

o use! YUMMY!

Vegan Peach Cobbler with Coconut Butter Lime Sauce:

In the bottom of a 13x9 pan, or equivalent (mine was a big oval dish), layer fresh (or frozen) peeled, sliced peaches. I use

d white peaches...such a great, unique flavor.

Then, in a separate bowl add:

1/2 C. co

conut oil

1/2 C. agave

3/4 C to 1 C. raw cane juice crystals (or sugar if you don't have raw sugar)

1 C. white wheat whole-wheat flour

1 C. oats

2 t. bakin

g powder

1 C. almond milk

1 T. vanilla

2 T. cinnamon

Ok..so I lost the recipe I wrote down the other night, so I am hoping these are the right amounts. The topping, once mixed together ta

stes soo good raw with a spoon. Once I was finally able to stop eating the batter, I spooned it over the peaches.

Bake at 375 for 40 minutes or until bubbly on the edges and only slightly doughy in the middle.

Serve with this awesome sauce on top:

Raw Coconut Butter Sauce:

In your blender, add:

4 oz. coconut butter

juice

of two small limes

2 small peaches,

peeled and pitted

2-4 T. agave.

Blend until smooth and refrigerate until ready to eat. Next time, I will try this with strawberries instead of peaches. I think I will go eat some right now with a banana, since the cobbler is long gone :(.

You can find the recipe HERE on the Artisana Foods website. This is the brand of coconut butter I buy and the other recipes on their web page

look yummy too!

Wheat-Free Chocolate Chip Cookies

I checked out this awesome cookbook from the library : VEGANOMICON! It is full of amazing recipes, and this is one of our family favorites so far. I made these while we had movie night last night with the kids and my nephew and new niece. The entire batch was gone before I could even take a picture (so I had to borrow one)... Enjoy!!

(picture from: http://www.smittenkitchen.com/)

Ingredients:

1 3/4 C. oat flour (oats ground finely in a blender will do just fine..I added a little more flour to make the dough less sticky)
1/2 t. baking soda
1/4 t. salt
1/4 C. brown sugar
1/2 C. natural sugar
1/3 C. canola oil (I will try coconut oil next)
1 T. ground flax seeds
1/4 C. soy milk
1 t. vanilla
3/4 C. good quality chocolate chips


Directions:

Sift together the oat flour, baking soda, and salt.

In a bowl, whisk together flax seeds and soy milk. Add the brown and white sugars and stir, add the vanilla. Whisk about 1 minute

Mix the wet ingredients into the dry and fold in chocolate chips.

NOTE: I ADDED IN THE OIL LAST AND WORKED IT IN AND IT MADE A THICKER DOUGH WHICH LED TO COOKIES NOT SO FLAT..SO IF YOU WANT TO TRY THAT. ADD THE OIL NOW AT THE END!

Drop batter by the tablespoon onto ungreased cookie sheet and bake for 10-12 minutes. Let cool for a few minutes before you transfer to a cooling rack!

WARNING: These are really yummy!

Another Raw Cookie Adaptation

My friend, Liz took Raw Melissa's chocolate no-bake recipe, which you can find here and changed it. I then took her recipe and added a few more things. Here you go:

Raw Cinnamon Oatmeal No Bakes

Ingredients:

3 C. rolled oats
1/2 C. almond butter
1/2 C. coconut butter
1 T. vanilla
1 t. cinnamon
1/4 t. nutmeg
3/4 t. sea salt
1 C. agave

Directions:
In a bowl, mix the following ingredients and let sit for 1 hour to soften. Then add:

1 C. almond flour (almonds ground up finely in a high-powered blender)
Mix together and shape into 24 cookies. These are really good...add raisins, craisens or chocolate chips for extra yumminess!

Happy Mother's Day!

Me with Victoria and Jocelyn in my bed when they brought me breakfast!

Yesterday was a great day! The kids wanted to bring me breakfast in bed, but David wasn't sure what I would want to eat...so sweet of him to plan ahead. We came up with this yummy breakfast for the girls and him to make for me...and I have to say, it tastes awesome and I made

it for myself again today:

Strawberry Pecan Bowl:

Here is it!

In a bowl, chop one small banana, a handful of strawberries and a few pecans.

Top with a few tablespoons thickly shredded coconut and a T of almond butter.

Drizzle coconut milk over the top and enjoy!

Me and the kids at church: Victoria, Jocelyn and Tyler

After breakfast and church, we went to our friend's house (Matt and Jen Stewart) for dinner. Jen made my favorite Raw Chocolate Mousse Peanut Butter Pie that our friend Liz taught us how to make...it was the perfect treat for Mother's Day! I couldn't help but be super happy! What a wonderful day. Thanks Honey for the love! (David loved being at the Stewart's cause we got to eat in the big kids dining room and all the kids ate in the other room...lovely!)

David and Me...11 1/2 years!

Liz's Raw Chocolate Mousse Peanut Butter Pie:

Ingredients:

Chocolate Crust:

2 C. walnuts, u soaked

6 Medjool dates, pitted, unsoaked

1/4 C. cocoa powder

1/4 t. sea salt

Chocolate Layer:

2 avocados diced

1/2 C. agave nectar

1/4 C. cocoa powder

1/4 C. water

2 t. vanilla

2 T. coconut butter

Almond Butter Layer:

1/4 C. almond butter (i use peanut butter)

1/2 C. cashews, unsoaked

1/2 C. agave nectar

2 T. coconut butter

1/2 C. water

Directions:

1. In food processor, combine walnuts, sea salt and dates until walnuts become crumbs. Add cocoa powder and mix well. Press crust into a spring form pan. Place in freezer

2. For the chocolate layer, combine avocados, agave nectar, coconut butter, water and vanilla extract in the blender. Blend until smooth and creamy. Remove crust from freezer and pour chocolate mousse over the crust and place back in the freezer.

3. For the nut butter layer, add the cashews and agave to the blender until cashews break down a bit. Add the nut butter of choice and coconut butter. The mixture will become thick very quickly, have the water on hand to stream in the running blender, using additional water if necessary. Pour the mousse into the pan. Return to the freezer for at least 4 hours to set!

Enjoy this beautiful raw treat! It is truly amazing and brings a smile to my face :)

Buckwheat Rocks!

The following information is from HERE:

"What is buckwheat?

Technically, buckwheat is not a grain. It's not even related to wheat (which I didn't know). It is a seed, from the rhubarb family, but one that can be used in a wide range of recipes in a manner similar to wheat. The people of China and Jap

an, where it originated, have reaped its health benefits for centuries, but it remains relatively new to the U.S.

Benefits of Buckwheat:

Buckwheat is quite a nutritional powerhouse. Since it is not a wheat, it doesn't contain gluten, making it an ideal dietary option for those who are gluten sensitive or who have Celiacs disease. It is high in fiber and protein, and is a good source of iron and magnesium.Magnesium helps the body's metabolism function effectively,

and a half cup serving of buckwheat contains a mighty 51 mg of the mineral, as well as .8 mg of iron and 3 g of protein, all for just 90 calories.

1 cup of buckwheat contains more fiber than a cup of oatmeal and a slice of whole wheat toast combined.

Here are two recipes I tried using buckwheat this past week and I loved them both...especially since I can't really have wheat, it was nice to have pancakes. Enjoy:

Upside Down Apple Cake

from: www.ohsheglows.com

Ingredients:

1 large sweet apple, peeled, cored and

cut in thin slices

2 t. cinnamon

2 T. Sucanat (or brown sugar)

1 medium banana, mashed

1/2 C. unsweetened applesauce

1 t. vanilla

2 T. pure maple syrup

1 T. ground flax seeds

3/4 C. almond milk

3/4 C. plus 1 T. raw buckwheat flour (process raw buckwheat groats in your blender until they turn into flour)

1 t. ground cinnamon

2 t. baking powder

1/4 t. baking soda

Directions:

1. Preheat over to 350. Line a 10 inch spring form pan or pie plate with a circle of parchment paper; then grease both the pan and the paper to prevent sticking.

2. In a small bowl, combine the apple, cinnamon and Sucanat. Toss with a spoon until all the sliced are coated. Place the sliced in a single layer over the bottom of the pan.

3. In a medium bowl, mash the banan

a. Now whisk together the mashed banana, applesauce, vanilla, maple syrup, milk and ground flax seeds until combined. In a large bowl, sift together the remaining ingredients. Add the wet mixture and stir until well combined. Pour batter over the apples and smooth over.

4. Bake the pancake at 350 for 40-45 minutes until no longer runny in the middle. Cook completely and then loosen edged of ca

ke with a knife. Remove spring form and flip cake over onto a plate!

This serves four big pieces with each at about 200 calories, 2 g. fat, 39 g. carbs, 5 g. fiber, and 4 g. protein.

Buckwheat Pinole Pancakes

from: www.nomeatathlete.com

Ingredients:

1/2 C. pinole (masa harina corn flour..B

ob's red mill sells it in a bag)

1/4 C. chia seeds

1/2 C. buckwheat flour (I used store bought..next time I will grind up the buckwheat groats)

1/2 t. salt

1 t. baking powder

1/4 C. applesauce

1 C. milk (I had to almost double this to get a good pancake consistency)

2 T. oil

2 T. agave

1 t. vanilla

Directions:

Mix the dry ingredients together and whisk in the wet ingredients. Cooking on a griddle and enjoy! I keep these in the freezer and pull out as I need them. YUM!

The PIE that changes everything!

If you could eat something soo good for you that also satisfied that sweet craving...why would you ever go back to that junky stuff.. Through a friend, I came across this e-book made by a couple whose names are Jonsi and Alex. All their recipes are raw. I have only tried one...and WOW..am I glad I did. My kids don't like it and neither does my husband..because they are not apple dessert fans..I am totally OK with this because I am in love! This is the perfect breakfast..no joke. And with only 2 T. of agave, this is pretty Nutritarian if I do say so myself..If not..let me know and I won't make it again for the next 5 weeks..but it really doesn't get much better than this. Enjoy!
Here is the link to the entire ebook and you can also see a more professional picture of this yummy thin!

Here is the recipe for Arkansas Apple Pie:

Crust: Blend the following ingredients, one at a time, in your food processor to make this amazing crust (might just make the crust next time to eat..)
1 C. coconut (not the sweetened stuff)
1 C. pecans
1 C. dates
1 t. cinnamon
2 pinches salt
2 T. almond butter (I used the almond butter from ohsheglows.com that you can see HERE)

Pat into your pie pan. I used a springform pan.

Then spread a layer of almond butter over the pie crust and try not to drool already.

Then, in your food processor, blend until smooth:
2 1/2 granny smith apples (peels on of course)
1 C. dates
2 T. agave
Pour this into your pie crust

Then, blend another 2 1/2 apples (used organic galas here) just until chunky and put into the pie crust and mix with the other apple mixture.

Drizzle almond butter (i used organic peanut butter) and fresh thinly cut apple slices over the cake.

OH MY GOSH!!!! I can't stand it...this is my FAVORITE thing I have made on my "journey" so far!

PEACE, LOVE, and many slices of Arkansas Apple Pie!

(Sorry for the crappy picture..I really just wanted to eat my apple pie and not be bothered with a picture)

Chia Peanut Butter Balls

I got this from my friend Stefanie. The kids like them and I think that one is great before a long run. In a bowl, mix together:

1 C. organic peanut butter

1/2 C. raw honey

1/4 C. brown rice syrup

1/2 C. oats

2 T. chia seeds

2 1/2 C. brown rice cereal (at your health food store)

Mix all together and roll into balls and then roll in coconut it you want.

(I also rolled mine in puffed Amaranth for an extra crunch. Don't know what amaranth is? Check it out HERE. It is awesome...like baby popcorn. You can even pop it in a popcorn machine).

Rustic Banana Cake

I have gotten a lot of my vegan ideas from http://www.ohsheglows.com/. I love this girl's positive attitude and her story. She makes yummy things and this one we had today for breakfast (with our cocoa banana shake was great). I caught David eating his piece with a piece of butter on it. Right as he was eating it, he asked me if it is healthy. I kind of laughed and said, "yes!" He is still working on it :)... I love this recipe because it can be gluten free, if you use GF oats... Here it is from ohsheglows.com with a few "Leanna" changes.

Ingredients:

2 C. regular oats, processed into a flour
1/2 C. regular oats (not processed)
1/4 C. sucanat (raw sugar)
1/3 C. agave
1 t. cinnamon
1/8 t. nutmeg
1 t. baking powder
1/2 t. sea salt
2 T. coconut oil, melted
1 1/2 large ripe bananas, peeled and mashed
1/2 C. applesauce
1/4 C. coconut milk (could use almond milk)
2 t. vanilla extract
1/2 C. fruit-sweetened chocolate chips


Directions:

1. Preheat oven to 350 and grease 8 or 9 inch circle cake pan.
2. In large bowl, whisk together the dry ingredients (oats,oat flour (from blended oats), sugar, spices, baking powder and salt).
3. In another bowl, mix together the oil, applesauce, agave, milk and vanilla. Addin the mashed bananas and stir.
4. Dump the wet ingredients into the dry ingredients. Fold in the chocolate chips.
5. Spread into pan and bake for 30 minutes or until a toothpick comes out clean. Cook before cutting, if you can stand it.


Here is a glaze you can put on it, but we ate it plain:

1 ripe banana
2 T. peanut butter
1/2 C. icing sugar,
pinch of salt

Directions: Mash banana in bowl until smooth. Addin peanut butter and mash until combined. Sift in the salt and icing sugar and stir until fully combined. Makes about 2/3 C. glaze. Keep in fridge for a few days.

Yummy Walnuts

Looking for a quick healthy snack you can take on the go? I love these, and they keep great in the fridge...yummy! (Also, fabulous on a salad)

In bowl, mix:

1 1/3 C. walnuts (i use ones that were soaked and then dehydrated)

1 T. agave

1 t. cinnamon

1/4 t. salt

Thanks Raw Melissa for this recipe. You can find some more of Raw Melissa's yummy recipes on her website: http://www.rawmelissa.com/. This is my afternoon snack and I love them. (2 T. equals 184 Calories, 4 grams of protein, 17 grams of healthy fat, and 7 carbs) Walnuts are a rich source of Omega-3 alpha-linolenic-acid. Eat about 1.5 oz. (or 20) walnuts a day to reap these great benefits. Walnuts are one of the best plant sources for protein. The are rich in fiber, B12, magnesium, and antioxidants like Vitamin E. Try a few on your oatmeal, like my favorite raw, overnight oats, HERE!

Stefanie's "Reformed" Pumpkin Cookies

I have a new friend and her name is Stefanie. She gave me this recipe the other day, and all I have to say is WOW! My college-aged nephew said these were amazing and that they made him happy. Not a bad response from a 21 year old. Sorry...no picture...we ate them too quickly:

Beat Together:

1/4 C. coconut oil

1/4 C. applesauce

1 extra large organic egg

1 C. canned pumpkin

3/4 C. agave (i added a little raw sugar on top of this)

In another bowl, whisk together:

1 C. oat flour (1 1/4 C. rolled oats run through a blender)

1 3/4 C. sprouted wheat flour (i used half spelt and half wheat)...can use non-sprouted

1 t. baking powder

1 t. baking soda

1/2 t. Redmond Real salt (the best salt ever)

1/2 t. cinnamon

1 t. nutmeg

Using as little stirring as possible, mix dry ingredients into wet ones.

Then fold in your choice of:

1 C. fruit sweetened chocolate chips (can buy at your health food store)

1/2 C. fruit sweetened craisens

1/2 C. nuts

Drop onto cookie sheet. Bake at 375 for 10 minutes. Cook on rack.

Love these cookies very much!

Mango Sorbet

This recipe is super easy. I got the idea from my Vita-Mix cookbook. The recipe called for strawberries, but I used frozen mango chunks. I am sure it would be great with any fruit! David said this version reminded him of the Dole Whip that you buy at the Tikki Room at Disneyland.

In your high speed blender, mix:

1 small container natural vanilla yogurt

(if you don't want dairy, use So Delicious Coconut non-dairy yogurt)

Agave to taste (maybe a few tablespoons)

4 C. frozen mango chunks.

I turn it on low and then power it to high and leave it on for two minutes and I have ice cream. If you don't have a blender that will do this, then mix up your base, probably having the mangos thawed out first and put it in your ice cream maker. You could probably double it for your maker.
No one complained except for Victoria...but she has issues with mangos! Jocelyn, as you can see was quite content and asked to lick every one's bowls..
My kids like sorbet for breakfast.. they think it's pretty cool when they ask for ice cream for breakfast and I say, "Of Course!"
This is Jocelyn finishing her third bowl!