Pumpkin Waffles

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If I had the money, I would gladly give someone upwards of $500,000 to get the Frozen soundtrack out of my head for good.  It’s a great movie, really.  I appreciate the story line, with the lukewarm female empowerment and the warnings about hasty romances and all that. That’s great.  Disney’s really come a long way.  But at 2 in the morning, when one of my children has woken me up for the third time and I’m lying there watching the scant minutes I get to actually sleep tick away…I just want to kill that Elsa.  You can let it go, just leave me alone!

Clearly, we’ve been watching Frozen.  A lot.  My daughter has been sick twice since starting preschool two weeks ago.  The infirm get to pick the movies, those are just the rules. I guess that stellar immune system of hers I was so proud of was just the result of being virtual shut-ins.  I knew we never should have left the house!  And what is it about being sick that makes kids act so crazy?  Do you think its the fevers, aching, throwing up and general feeling of crappiness?  Could be.  Anyway, I get that it isn’t fun. I’ve been sick like a million times!  Just stop yelling at me already, kid!  I remember when sick days used to mean a literal day off, spending some quality time with bad TV whilst relaxing on the couch. That is no longer the case.  For now, I just try to dodge flying fluids so I can avoid being a sickie while taking care of one.

And on that note, waffles!  We have traded the peach for the pumpkin, friends.  Don’t look back, you’ll only make it worse.  These pumpkin waffles are grand!  They have a great texture and crisp up nicely.  I like to make a double batch and freeze the leftovers for easy breakfasts during the week.  You should try it, you’ll be so proud of yourself!

Makes 4 waffles.

Ingredients:

  • 1/2 c tapioca flour
  • 3 Tbsp coconut flour
  • 2 Tbsp almond flour
  • 1 Tbsp baking powder
  • 1/4 tsp sea salt
  • 3 eggs, separated
  • 1 c almond milk
  • 1/4 c pumpkin
  • 1 Tbsp honey
  • 4 Tbsp coconut oil
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

Instructions

1. Turn on waffle iron.

2. Combine dry ingredients in a medium size bowl.

3. Separate the eggs, putting the yolks in with the dry ingredients and the whites into a separate small bowl.

4. Add milk and pumpkin to dry ingredients and stir until smooth.

5. Add honey, coconut oil, vanilla and spices to flour mixture and whisk until combined.  Don’t melt the coconut oil or the batter will be too runny.  It might be a little lumpy, but it will all work out in the end!

6. In the small bowl, whisk egg whites until frothy, or about 3 minutes.

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7. Gently fold egg whites into batter until barely combined.

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8. Pour 1/2 to 2/3 cup of the batter into the center of the waffle iron.  Cook according to your waffle maker’s instructions.

Then, eat them.

Peach Almond Dutch Baby

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Hello, peach season!  I’ve waited impatiently for you all summer.  I even jumped the gun a few times, against my better judgement, and bought peaches in August.  They looked ripe and lovely on the outside, but the insides were mealy and flavorless.  What a cruel trick to play on someone!  When will I ever learn?  But here we are, surrounded by crates of perfectly ripened peaches at long last.  You see?  Sometimes good things do happen to good people.  

Last year during peach season I was dealing with constant morning sickness in my first trimester.  Nothing sounded good to me except for chicken broth made from those weird bouillon cubes (gross!) and pistachio frozen yogurt (strangely specific!).  Just the sight of fruits and vegetables made me queazy.  I kind of feel like that means I deserve an extra serving of this delicious Dutch Baby.  Which is good…because that already happened.

I’d like to go on the record by saying that I like all babies.  I do.  But I think I might like Dutch babies the best.  Just don’t tell the baby currently asleep in my lap.  She’s the jealous type.  This is really easy to make, and very versatile.  I’ve made it with almond slices and raspberries too.  Basically just take a gander at your fruit bowl and decide what needs to be eaten in a timely fashion, then throw that on top.  It’s perfect for breakfast, but would work great as a dessert too.  

Ingredients:

  • 2 large eggs
  • 1/2 c almond milk
  • 2 Tbsp coconut flour
  • 3 Tbsp tapioca flour
  • Pinch of sea salt
  • Pinch of nutmeg
  • 1/4 tsp cinnamon
  • 1/2 tsp almond extract
  • 1/2 tsp. vanilla extract
  • 2 peaches, peeled and sliced

Directions:

  1. Place cast iron skillet in the oven and heat to 400 degrees.  
  2. While the oven is heating, crack the eggs into a medium bowl and beat with a whisk for about a minute, or until they begin to froth a little.
  3. Add almond milk and whisk until well incorporated.  Gradually add flour, cinnamon, nutmeg, salt, almond and vanilla extracts.
  4. Peel and slice the peaches.  Man-handle them a little so some of the juice is released.  Add the peach juice to the rest of your ingredients.
  5. Remove skillet from oven.  Put enough unsalted butter in the skillet to coat the bottom and sides (about 1 Tbsp).
  6. Breathe in melted butter fumes for as long as you deem appropriate/healthy.
  7. Pour batter into the skillet.  Add peaches and any other fruits/nuts you want in an aesthetically pleasing fashion.  You will have some peach slices left over, these can be served alongside the Dutch Baby.  
  8. Bake at 400 degrees for 15-18 minutes, or until puffy and lightly browned.

You can top this with butter, syrup, honey or coconut cream.  I’ve tried them all and they are all are equally delicious!

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Buttered Chai Latte

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Last week we had some unseasonably cold weather here in Salt Lake.  If only it would’ve lasted a wee bit longer!  Like maybe for the rest of the summer?  I enjoy the activities summer brings, but could we turn down the heat a little?  I don’t enjoy sweating unless I’m burning some serious calories.  I don’t think loading the kids into the car technically counts as cardio, but on a hot day it sure feels like it.  Louis CK has a bit about white people not being from Earth because we’re not comfortable here.  He explains that if we really belonged here we would be comfortable with the temperatures we’re always complaining about.  I totally agree and am simply waiting for my mothership to return me to my completely temperate planet.

Anyway.  On those rare and lovely cool summer days, a hot beverage sounds so refreshing.  That, and watching Harry Potter.  There can be one itty bitty rain cloud in the sky and instantly my thoughts turn to horcruxes and Diagon Alley.  Nerd alert!  When it comes to hot drinks, I generally drink my coffee with butter and coconut oil.  Have you tried this yet?  It sounds wrong at first, I remember feeling that way too.  But now that I’m used to it, it tastes so much better than creamer!  And it’s better for you too, in my opinion.  For more information about the health benefits of butter in your coffee, go here: https://www.bulletproofexec.com/how-to-make-your-coffee-bulletproof-and-your-morning-too/

In this vein, I have created buttered Chai.  It’s so heavenly I find myself craving it even on hot days.  You still have the wonderful creamy taste of butter and coconut oil, all the healthy fat benefits, but with the sweet spiciness of Chai.  If Chai isn’t your thing, Earl Grey makes a delicious substitute.  Any tea you want, really.  Get crazy.

I know the moderate temperatures won’t be back any time soon.  I would have to live somewhere lovely and insanely expensive to expect that (sigh, San Diego).  And now that the temps are in the high 90’s once again, I’m drinking this iced.  Take that, sun!

Ingredients:

  • 1 Chai tea bag
  • 1 c filtered water
  • 1 Tbsp ghee or unsalted pasture butter
  • 1 Tbsp coconut oil
  • 1/2 tsp vanilla
  • 1 tsp maple syrup
  • 3 Tbsp canned light coconut milk

Steep tea bag in the boiled filtered water for five minutes.  Place tea in blender, or wide mouth mason jar if using an immersion blender.  Add the rest of the ingredients and blend for 1 minute.  Allow to cool first if adding ice.

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Cranberry Apple Cider Vinegar Detox

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Does blogging in your workout gear count as exercise?  I kind of feel like it does.  The intent is there, isn’t that what matters?  Plus strong fingers are extremely important these days!  How else am I going to ‘like’ my neighbor from third grade’s Facebook review of The Expendables 3?  Just recently, while complaining about my slooooow progress in the weight loss department, it occurred to me I haven’t really been…exercising much…at all.  I guess I was just kind of hoping a burning desire and a healthy diet would be enough.  My regular brain knows better, of course.  But my seemingly permanent post-baby brain fog sometimes hides the facts from me.  So I’ve started exercising daily (or as close to that as I can get).  It isn’t always easy to find the time with two kids, but I sneak it in whenever I can.  Luckily, babies enjoy napping at least occasionally and preschoolers can be distracted by a little QT with Jake and his Neverland pirates.  I must say I feel much better since I’ve been exercising.  I feel stronger.  I feel like I’m doing something for myself.  That can do wonders for your mood!  My kids deserve a happy mom, and I deserve some sweaty ‘me time’.  I’ll remind myself of that the next time I’m cursing Tracy Anderson, damn her eyes!

So let’s talk about detoxing, shall we?  It seems to be a popular enough concept.  While at a visit to a Naturopath recently, it was suggested that I do some liver detoxing.  I don’t have a lot of intimate personal knowledge of my liver, but I appreciate its efforts and will gladly do what I can to increase its efficacy.  The Naturopath suggested I drink a mix of apple cider vinegar and cranberry juice.  I already drink apple cider vinegar on a pretty regular basis, so all that was needed was a little tweaking of the recipe.  Organic raw apple cider vinegar is said to have many health benefits, including; weight control, immune system support, muscle pain relief, maintaining healthy skin, soothing dry throats, removing body toxins, etc.  Personally, I’ve found it to be extremely helpful with acid reflux.  I started drinking it during my recent pregnancy for that reason and haven’t had any reason to stop.  I make a large drink in the morning, and drink it throughout the day.  I’ve found it inhibits hunger if I drink it before meals.  It’s on the sour side, but I don’t mind it.  You can add some Stevia or honey if you simply must have it sweeter.  I’m not sure what effects my liver is experiencing, but it’s worth a shot!

Ingredients:

  • 1/2 c Pineapple juice
  • 1/4 c pure cranberry juice
  • 2 Tbsp organic raw apple cider vinegar (I use Braggs)
  • 1 Tbsp cinnamon
  • Filtered water

Put the juices, vinegar and cinnamon in a quart sized mason jar, then fill to the top with filtered water.  Put the lid on, give it a good shake, and it’s ready to go.  It can be sipped with a straw or transferred to a more portable receptacle.

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Here’s to your liver!

 

Chocolate Coconut Lime Cups

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Remember that time a month or so ago when we all thought we’d never enjoy the sour bite of a juicy lime again?  When, due to weather issues and a lime disease (not to be confused with Lyme Disease), the cost of limes quintupled in less than a year?  And then the Mexican drug cartels got in on it!?  You know when drug lords start dabbling in the fruit trade that something is amiss.  This news was particularly troubling to me, as I like a little bit of lime juice on practically everything.  (Full disclosure, I say the same thing about egg yolks, cinnamon, and avocado to name a few.)  Some people were okay with switching to lemons for all their citrus needs.  Not me.  Lemons have their place, and that place is not being lovingly squeezed onto my tacos.  People from outside of Utah are probably not aware of this, but in this great and strange state ‘squoze’ is considered by many to be the past tense form of squeeze.  As in, ‘I was so happy to see my ninth child born, I nearly squoze the life out of him’.  Go figure.

But fear not, lime lovers.  The price of limes has returned to near normal levels.  One no longer needs to sell one’s organs on the black market in order to buy a case of these green lovelies.  To celebrate, I created the following limey recipe.  I wanted it to be reminiscent of a lemon bar, but with chocolate.  And slightly like ice cream.  The idea was complicated, and I wasn’t sure if it was going to work.  That’s when a delicious outcome is most appreciated.  If it was too easy, where would the fun be in that?  The result was simply dreamy!  I don’t know if you’ve used coconut butter much, but it is a tad addictive.  Be warned.  You can usually find it in the nut butter section of most health food stores.  I found mine at Sprouts.  It’s a little pricey, but you’re not using a ton of it in this recipe.  You can also make your own by blending unsweetened coconut flakes in a blender or food processor for a long time.  You get to decide how dedicated you are in this situation.

The coconut butter gives the chocolate layer a really rich flavor.  The crisp chocolate is a nice contrast to the soft crust layer and the ice creamy top layer.  The bottom is sweet, the middle is a little salty, and the top is tart.  Layers!  Complexity!  It’s everything you hate in a relationship, but love in a dessert.

Yield: 6 servings

Chocolate Ingredients:

  • 1/2 c Coconut butter
  • 2 Tbsp Coconut oil
  • 1/4 c Cacao or cocoa
  • 1/4 c Honey

Crust Layer Ingredients:

  • 1/4 c Almonds
  • 1/4 c Cashews
  • 1/4 c Coconut flakes
  • 1/4 tsp Lime zest
  • 2 tsp Coconut oil
  • 1/2 tsp Honey
  • Juice of 1/2 Lime
  • 1 Date (softened in hot water)
  • Pinch of Salt

Lime Cream Layer:

  • 1/4 c Coconut cream
  • 2 Tbsp Lime juice
  • 2 Tbsp Coconut oil
  • 1/2 tsp Honey
  • 1/2 tsp Lime zest

To start, you will need to make the chocolate base.  If you want, you can melt a chocolate of your choice.  That would be the easy way to do it.  But then you wouldn’t be as impressed with yourself, right?  Take the coconut butter and coconut oil and melt them in a saucepan or in the microwave.  Once they are melted, add the cacao and sweetener.  I used honey, but agave or maple syrup would work too.  Once the ingredients are mixed, pour the chocolate into a greased cupcake tin.  Place this in the freezer for a few minutes.  You just want the chocolate to set up a little before you put the next layer on.

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In a blender or food processor, add all of the Crust Layer ingredients.  Blend until the mixture is finely textured and starts to get sticky.  Once the chocolate layer begins to set up, you are safe to add the crust layer to it.  Place back in the freezer while you’re working on the next layer.

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Next, put all of the Lime Cream Layer ingredients into a blender or food processor.  Blend until creamy.  Pour on top of the crust layer.  I put a small amount of coconut flakes on top.  Mostly for fanciness. Place in the freezer for about 30 minutes and they are ready to devour.  These should be stored in the fridge when you aren’t gorging yourself on them.  They are perfect on a hot day!

Enjoy!

Sweet Potato Curry

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Today is day 29 of my Whole30 experience.  I can see the finish line from here!   You aren’t supposed to weigh yourself during the 30 days because that ‘defeats the purpose’ of what you’re trying to achieve.  Something like that anyway.  Out of curiosity (and because I’m a big time rebel who doesn’t care about the rules, man!), I stepped on the scale a few days ago and let me tell you…the numbers were not encouraging!  A paltry ONE pound lost after three and a half weeks of turning down many offers of desserts and all other manners of deliciousness.  Well, for the most part.  I may have had a very mini piece of my most favorite chocolate rum cake on my birthday.  But on my birthday!  When your age begins with any number higher than a 2, you deserve cake when that number creeps up yet another digit.  I wasn’t perfect.  Mistakes were made.  Overall, I feel pretty great about my choices.  I did not start over after my very infrequent indiscretions, so let it be said that I completed Whole30ish.  I’m comfortable with that.

I will say that my fat pants button up now.  Progress!  Just not in the realm of numbers I suppose.  Oh well, I’ll take it!  I feel my body may be hanging on to this layer of pudge as a reserve in case I decide to stop eating and starve my child.  As if not eating were a possibility!  (Also, starving my child.)  Even though I am almost done with Whole30, I don’t feel any sudden desire to dive into vats of chocolate and melted cheese.  Melted cheese simply does not have the right viscosity for swimming.  (Ooh, viscosity!  Somewhere out there my high school Science teacher is dabbing a single tear from his eye.)  I’ve felt really good during the last 30 days.  My energy level has been really consistent, and my digestion has been more than cooperative.  The only banned substances I feel like dabbling with are the occasional natural sweetener (raw honey, I’m looking directly at you) and a SWYPO here and there.  Paleo pancakes, to be specific.  It’s been really nice to kick the dessert habit, if only temporarily.

Here is a last-minute dish I threw together.  I love making Indian food, it just has a way of stinking up the place.  All those spices!  So delicious, yet so odoriferous. No matter.  Open your windows and whip this sucker up.  I decided to try celery root for the ‘rice’.  I had no experience with it previously.  The only thing I’d heard about celery root is that it helps in balancing your PH levels.  Who couldn’t use a little of  that?  It tastes like…well, it tastes like celery.  Listen, I was shocked too. But the flavor is a little milder than the stalks, so it’s perfect for use as rice.  The flavor won’t distract from anything you’re eating it with.

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I peeled this ugly thing and spiral-cut it with my spiralizer.  If you don’t have a spiral cutting device, I strongly recommend getting one.  It’s the easiest way to replace rice and noodles with yummy and wonderful vegetables.  You might also find yourself experimenting with veggies you’ve never heard of.  What fun!  After spiral cutting the celery root, I pulsed it in my blender until it reached the size and shape of grains of rice.

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Next, I put the celery root rice in a saucepan with some olive oil, and sautéed until soft.  I added a little salt too.  It should cook between 5-10 minutes, depending on how much you have in your pan.  Once the rice was ready, I set it to the side to concentrate on the sweet potato.  I cooked mine in the microwave for 7 minutes, after poking some steam vents into it with a knife.  If you are microwave averse, you can definitely cook it in the oven ahead of time. I will take the bad microwave mojo for the sake of time management.

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World’s largest sweet potato.

After the sweet potato was cooked, I scooped out the flesh and put it in my blender.  Next I added the coconut milk and some beef bone broth I had on hand.  You can use chicken broth, or if you like your curry pretty sweet just use water.  I blended until it reached a smooth consistency.  I put the sweet potato mixture in a  large sauce pan with some chopped up cauliflower and chicken thighs.  I would recommend chopping the cauliflower into very small pieces.  You can also use chicken breast or whatever meat floats your boat.  Chicken thighs are kind of a pain, but the meat is so much more moist and flavorful than breast meat.  But that’s just me. Add the lime juice and spices.

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The sweet potato mixture will thicken as it cooks.  If it gets too thick for your liking, add water to thin it out.  I ended up adding a few tablespoons of water by the time it was done.  Cook on medium-low heat until the meat is cooked through and the cauliflower is tender.  Serve over celery root rice, or actual rice of your choosing.  Enjoy!

Ingredients:

  • 1 celery root
  • 1 large sweet potato
  • 1/2 c canned coconut milk
  • 1/2 c water or broth
  • 4 chicken thighs
  • 1/2 head cauliflower
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 Tbsp lime juice
  • salt and pepper to taste

This recipe serves 4.

Thai Chicken Salad

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Thai Chicken Salad

Fish Sauce.  I love it.  I just try not to inhale when in its presence.  I’m realizing more and more that sometimes the stinkiest food is the best tasting.  Is that a metaphor for life?  You decide.  I, however, will probably continue taking showers.

Back to the fish sauce.  Fish sauce is used a lot in some of my favorite cuisines.  Thai and Burmese to name a few.  And for good reason.  It adds a saltiness and tang that’s hard to replicate.  Plus, it’s on the Whole30 approved list.  Huzzah!  If you haven’t used it before, don’t let the smell stop you.  In fact, just try not to smell it.  Your taste buds will thank you later.

This afternoon I found myself starving, staring down a head of purple cabbage.  I always end up wasting cabbage.  I buy it for fish tacos or something, use a tiny chunk of it and the rest grows ever stinkier in the back of my fridge.  This time I was determined to break the habit.  I had a dozen Pink Lady apples from Costco, so those needed to be used up too.  I’m really trying hard these days not to waste produce.  A coleslaw-type chicken salad sounded appealing, but I didn’t want the mayonnaise base for the sauce.  What I came up with is basically a vinaigrette with fish sauce.  And I’m so glad I did it!  This salad was everything.  The savory flavor of the fish sauce, the sweet crispness of the apples, the soft and creamy avocado coupled with the kick of the jalapeno… So good.  My husband even liked it, and he is generally afraid of most fruits and vegetables.  Once he was about halfway done eating his he said, ‘This sure doesn’t look like it should taste good, but it does!’  Ahh, the things that warm your heart after 7 years of marriage.

This salad is easy to put together if you have the chicken already cooked, so make sure to have that done first.  It made enough for my husband and I and there was about a serving left over.  Next time I will definitely double the recipe!

Core the apple but leave the skin on.  Slice all ingredients into long strips and put into a medium-sized bowl.  Remove the seeds from the jalapeno if you don’t want it very spicy.  Put the fish sauce, olive oil, lemon juice, garlic, and Dijon mustard in a jar with a lid and shake.  Add to the other ingredients and season with salt and pepper.

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Salad Ingredients:

  • 1 c. shredded chicken
  • 1/4 head purple cabbage
  • 1/2 Jalapeno
  • 1/2 white or red onion
  • 1/2 avocado
  • 1 Pink Lady apple
  • handful of cilantro

Sauce Ingredients:

  • 1 Tbsp fish sauce
  • juice of 1/2 lemon
  • 1 clove minced garlic
  • 1/4 c olive oil
  • 2 tsp. Dijon mustard

Cholula Burgers

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So it’s been a month since I gave birth to my sweet, adorable daughter. One month. I know in the reality based portion of my brain that a month isn’t long enough for one’s body to recover from the previous nine months it took to look so terrible. But still! I long for my ‘fat pants’ to button up.  I long for the end of slimming undergarments. I long for them now. I don’t want to wait several more months to wear my normal clothes. I am sick of my fat lady uniform of stretchy pants and flowy tops.
Enter:Whole30. It sounded a little harsh when I first read about it. Now it’s sounding downright reasonable. As long as I see some solid results, I don’t care what I have to do! Bring on the restrictions! No honey? No problem! Just take my muffin top. Please. I also have some thyroid/skin issues I’d like to see improved.  Whole30 has promised me as much.  So what have I got to lose?  (Answer: my muffin top.  Pay attention!)
If you’re not familiar with the Whole30 program, it’s like a stricter version of the Paleo diet.  Not only do you forgo gluten, dairy, legumes and the like…you also cut out all sweeteners.  That’s right-no agave, honey…nothing!  You’re not supposed to snack, or cook up those wonderful Paleo recipes that try to mimic junk food.  No almond flour muffins or banana pancakes.  I love those!  And here is the real kicker.  If you falter…if you have one tiny taste of something on the forbidden list… You. Start. Over.  Oh, you were on day 29 of your 30 day commitment? Too bad!  Start over!  This diet is like the Soup Nazi of the nutrition world.  And that’s exactly what I need right now.  I need some borderline unreasonable guidelines to get things moving in the right direction.  Here is the official website for both the nitty and the gritty: http://whole30.com/ 
I’m only on day 4, but it actually hasn’t been that bad so far.  One thing it’s made me realize is how much I crave sweets. I don’t eat refined sugar often, so I didn’t think I had a problem. But apparently I eat honey and other natural sweeteners quite a bit!  I’m really feeling their absence.  I’ve also had a hard time with the no snacking thing. Apparently I’m used to eating basically all day long.  Grazing, some might call it.  Part of it might be the fact that I’m breast-feeding and hungrier than normal. Who knows.  So I do my best. If I feel legitimately hungry, I eat a little something. I don’t want to mess with my milk supply. (Yeah I know…I graze and I produce milk.  Moo.)
One good thing Whole30 has done for me so far is to make me focus on using healthier ingredients. I’ve found myself trying to fit as many vegetables as I can into my meals. Not a bad habit for anyone to be forming, yes? I think that’s the point of undertaking something like this. Focus on the things you should be eating more of instead of what you can’t eat.   So for the next month or so I’ll be sharing some of my Whole30 creations.  And here’s the best part, you don’t have to commit to the diet to eat them!
This burger recipe is a simple way to amp up the flavor quotient on your bun-less burger. Honestly, I never miss the bun. Who needs it!  You can use a lettuce wrap or just dig in with a fork. Don’t forget to pile on as many veggies as you can. Cucumbers, bell peppers, avocado, jalapenos, sprouts… Get crazy.  I chose Cholula because it’s on the Whole30 approved list.  Plus, have you tasted it?  Duh.
Ingredients:
  • 1 lb grass-fed ground beef
  • 1 tsp. cumin
  • 1 Tbsp. Cholula
  • 1 clove minced garlic
  • Sea Salt and Pepper to taste
Mix all ingredients in a bowl.  Form into patties.  Cook as desired.  I cooked mine with bacon grease in a skillet.  Top with any yummy thing you can think of.  I topped mine with a fried egg, avocado, cilantro and onion.
Whole30 never tasted so good!

Blended Mocha

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Do you know what it takes to make a delicious, naturally sweetened blended coffee beverage?

One frozen banana.

This little number brings to mind the sugar and calorie-laden Frappuccino of that one popular franchise you’ve probably heard of.  Only this version is lower in calories, free of artificial ingredients, dairy-free, sugar-free, and even has fruit in it.  Win!  So if you’re not already doing it, and I’m sure you are, slice up and freeze those brown, mushy bananas .  Then they’ll be there for you the next time you want to make a smoothie, blender ‘ice cream’, or say, this refreshing drink.  I don’t know about you, but once the temperature hits about 70 degrees I can no longer partake in hot beverages of any kind.  I’m already working too hard to keep my insides cool!  We’ve had some unseasonably warm days here recently, hence the need for a frozen concoction. I fear it’s going to be a long summer…but at least I’ll have something cool to drink!

Ingredients:

  • 1 sliced, frozen banana
  • 1/2 c. canned light coconut milk
  • 16 oz cooled coffee
  • 2 Tbsp raw cacao powder (you could also use cocoa powder)
  • 1 c ice cubes

Blend the banana and coconut milk in a blender or food processor until smooth (1-2 minutes).  Add cacao powder, blend until mixed in.  Add coffee and ice cubes, blend to desired consistency.  You can also pour over ice for maximum chilliness.

 

Skillet Apple Bake

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Phew!  What a week (or two).  The baby finally came, as much as I truly believed I would be the first woman to be diagnosed with permanent pregnancy.  I could see the headlines and everything.  Having a newborn in the house hasn’t left me a lot of time for cooking, blogging, sleeping…  And it’s really made me realize how much better I feel when I eat healthy foods.  We’ve felt so much support from family and friends through dinners and their general willingness to help.  It’s made me very grateful!  That being said, I’m really looking forward to getting back to my clean eating routine.  Especially with this strangely shaped post baby body.

I threw this together one morning before the wee one was born.  It’s so easy to prepare and really yummy.  You can almost convince yourself you’re eating an apple Danish.  Well, almost.  I guess it depends on how long it’s been since you’ve had a Danish!

Ingredients:

  • One thinly sliced apple (I used a Pink Lady, and left the skin on)
  • 2 Tbsp. Coconut Flour
  • 1 Tbsp. Hemp Seeds
  • 1 Tbsp Chia Seeds
  • 1/4 c. chopped Pecans
  • 2 tsp. Raw Organic Honey
  • 1 tsp. Cinnamon
  • Dash of Salt

Cover the bottom of your skillet with coconut oil.  Slice apple and spread in an even layer in the bottom of the skillet.  Mix coconut flour, seeds, pecans, cinnamon and salt in a small bowl.  Spread over the apple slices.  Pour honey evenly over the top.  Bake at 350 degrees for about 15 minutes.  Then, eat it!  You could eat this with yogurt or OOH! on top of pancakes.  I think I’ll try that next.