Combine chopped onions and garlic with chopped tomatoes, peppers, parsley, lime juice, black olives, cucumbers, salt, and pepper, crushed walnuts, fat-free cottage cheese.
You can add your favorite fruit to the combo also; apple, grapes, strawberries, watermelon, mint leaves...etc
Make sure to eat a big bowl of it while sitting under the sun, reading your favorite newspaper or book and relaxing on a Sunny Summer Morning. ENJOY!
Tuesday, May 17, 2011
Eat To Live Challenge. Join me.
Did you read this book yet? Dr. Joel Fuhrman explains Food / Human relationship. I didn't finish reading yet but so far very interesting.
I want to see if I can be Gluten-free and follow Dr.Fuhrman's health nutrients / calories way of eating. Anyone else wants to challenge themselves with me? Lets all read the book, Mark a start Date and Start the challenge...What do you say? Who wants to join me?...
I want to see if I can be Gluten-free and follow Dr.Fuhrman's health nutrients / calories way of eating. Anyone else wants to challenge themselves with me? Lets all read the book, Mark a start Date and Start the challenge...What do you say? Who wants to join me?...
Carrot Cake (Gluten-Free)
Cake Ingredients:
3 cups blanched almond flour
1¾ teaspoons salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
½ cup agave nectar
¼ cup grapeseed oil
3 cups carrots, grated
1 cup raisins
1 cup walnuts
To make cake:
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
In a separate bowl, mix together eggs, agave and oil.
Stir carrots, raisins and walnuts into wet ingredients.
Stir wet ingredients into dry.
Place batter into 2 well greased, 9 inch round cake pans.
Bake at 325° F for 35 minutes
Dairy-Free Cream Frosting:
1 cup coconut milk
1 cup agave nectar
⅛ teaspoon salt
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil
To make frosting:
In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minute.
In a small bowl, combine arrowroot and water to form a smooth paste.
Pour arrowroot mixture into saucepan.
Mix contents of saucepan with a hand blender and bring to a boil, briefly.
Remove pot from heat and very gradually blend in coconut oil.
Place pot in freezer for approximately 30 minutes, until frosting solidifies and turns white.
Remove from freezer and blend again, until fluffy.
Spread over cooled cake and enjoy!
I didn't try this yet. It was refered to me by another Gluten-free friend.. Let's all cook this recipe this weekend...
3 cups blanched almond flour
1¾ teaspoons salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
½ cup agave nectar
¼ cup grapeseed oil
3 cups carrots, grated
1 cup raisins
1 cup walnuts
To make cake:
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
In a separate bowl, mix together eggs, agave and oil.
Stir carrots, raisins and walnuts into wet ingredients.
Stir wet ingredients into dry.
Place batter into 2 well greased, 9 inch round cake pans.
Bake at 325° F for 35 minutes
Dairy-Free Cream Frosting:
1 cup coconut milk
1 cup agave nectar
⅛ teaspoon salt
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil
To make frosting:
In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minute.
In a small bowl, combine arrowroot and water to form a smooth paste.
Pour arrowroot mixture into saucepan.
Mix contents of saucepan with a hand blender and bring to a boil, briefly.
Remove pot from heat and very gradually blend in coconut oil.
Place pot in freezer for approximately 30 minutes, until frosting solidifies and turns white.
Remove from freezer and blend again, until fluffy.
Spread over cooled cake and enjoy!
I didn't try this yet. It was refered to me by another Gluten-free friend.. Let's all cook this recipe this weekend...
Chocolate Cupcakes with Coffee Frosting (Gluten-Free)
This recipe comes out pretty good. Too sweet for my taste, so if you don't like too sweet use less sugar.
To make cupcake batter, whisk together the following:
¾ rounded cup sorghum
¾ rounded cup tapioca starch (you can also use potato or cornstarch)
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 cup organic cane sugar
¼ teaspoon sea salt
1 teaspoon baking soda
1 teaspoon xanthan gum
Add in and beat the following until smooth:
1 cup warm coffee (not too hot)
2 teaspoons vanilla extract
1 tablespoon Egg Replacer, mix with ¼ cup warm water
3 tablespoons olive oil
½ teaspoon rice vinegar
Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with parchment or paper liners.
Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.
Using an ice cream scoop, drop the batter into the cups and smooth the tops.
Bake in the center of a preheated oven till done-approximately 20 minutes.
Cool the cupcakes on a wire rack.
Frost when completely cooled.
To Make Coffee Icing:
1 ¾ cups confectioner's (powdered) sugar
3 tablespoons shortening
3 ounces cold coffee, as needed
1 teaspoon vanilla
Starting with a small amount of liquid, beat the sugar to mix in the shortening, coffee and vanilla. Add liquid as needed.
Beat until smooth.
For a thicker frosting add more confectioner's sugar.
Chill the frosting before using it, approximately 1 hour.
Frost the cupcakes and enjoy!
To make cupcake batter, whisk together the following:
¾ rounded cup sorghum
¾ rounded cup tapioca starch (you can also use potato or cornstarch)
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 cup organic cane sugar
¼ teaspoon sea salt
1 teaspoon baking soda
1 teaspoon xanthan gum
Add in and beat the following until smooth:
1 cup warm coffee (not too hot)
2 teaspoons vanilla extract
1 tablespoon Egg Replacer, mix with ¼ cup warm water
3 tablespoons olive oil
½ teaspoon rice vinegar
Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with parchment or paper liners.
Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.
Using an ice cream scoop, drop the batter into the cups and smooth the tops.
Bake in the center of a preheated oven till done-approximately 20 minutes.
Cool the cupcakes on a wire rack.
Frost when completely cooled.
To Make Coffee Icing:
1 ¾ cups confectioner's (powdered) sugar
3 tablespoons shortening
3 ounces cold coffee, as needed
1 teaspoon vanilla
Starting with a small amount of liquid, beat the sugar to mix in the shortening, coffee and vanilla. Add liquid as needed.
Beat until smooth.
For a thicker frosting add more confectioner's sugar.
Chill the frosting before using it, approximately 1 hour.
Frost the cupcakes and enjoy!
Friday, December 24, 2010
My Stuffing
I was experimenting with Udi's Vanilla Granola last week and maybe I went too far but..
Udi's bread cut in cubes
Udi's Vanilla Granola
rosemary fresh
Garlic
red peppers fresh
green peppers fresh
onions
mushrooms white and portabello
celery
Italian mild sausage (gluten free)
Sun dried cranberries
salt/pepper
Chicken stock
Chopped dill
Sautee Garlic, red peppers, green peppers, onions and celery in a pan with little olive oil. add Italian sausage and brown it. Mushrooms are added last minute and sauteed not more than a minute. Mix all the ingredients dry and wet together.. add Organic gluten free chicken stock, salt pepper and put it in a oven safe dish and bake it! It comes out really nice. sweet, spicy, salty...
you can also add apple slices to the mix=) YUM!
Happy Holidays!
Udi's bread cut in cubes
Udi's Vanilla Granola
rosemary fresh
Garlic
red peppers fresh
green peppers fresh
onions
mushrooms white and portabello
celery
Italian mild sausage (gluten free)
Sun dried cranberries
salt/pepper
Chicken stock
Chopped dill
Sautee Garlic, red peppers, green peppers, onions and celery in a pan with little olive oil. add Italian sausage and brown it. Mushrooms are added last minute and sauteed not more than a minute. Mix all the ingredients dry and wet together.. add Organic gluten free chicken stock, salt pepper and put it in a oven safe dish and bake it! It comes out really nice. sweet, spicy, salty...
you can also add apple slices to the mix=) YUM!
Happy Holidays!
Friday, December 17, 2010
Energy Bar with Udi's
Udi's Vanilla Granola makes great Crispy Treat!
1 bag of small marshmallows
1/2 stick butter
2 bag of Udi's Vanilla Granola
2 oz Raisins Sun Dried
1 oz Cranberries Sun Dried
Like you were making any crispy bar;
Melt the butter and marshmallows, mix in the dry ingredients. Press them down on a deep tray and cut to size.
If you want to go crazy, put sugar and nut of your choice in a pan, heat and mix in medium heat until sugar melts and browns (don't burn it) as it cooks the nut. Poor it over a heat resistant silicon. Break them apart after cool down. Add the nuts in your bar for extra flavor..
1 bag of small marshmallows
1/2 stick butter
2 bag of Udi's Vanilla Granola
2 oz Raisins Sun Dried
1 oz Cranberries Sun Dried
Like you were making any crispy bar;
Melt the butter and marshmallows, mix in the dry ingredients. Press them down on a deep tray and cut to size.
If you want to go crazy, put sugar and nut of your choice in a pan, heat and mix in medium heat until sugar melts and browns (don't burn it) as it cooks the nut. Poor it over a heat resistant silicon. Break them apart after cool down. Add the nuts in your bar for extra flavor..
Gluten-free White Trash
Ingredients:
1 box gluten free Chex cereal
1 bag Udi's Vanilla Granola
2.65 oz small sesame pretzel rings
2 cups peanuts
1 1/2 oz Sun-dried Raisins
1 oz Sun-dried Cranberries
1 cup mini marshmallows
2 lbs vanilla melting wafers
3 tsp vegetable oil
Preparation:
1. Combine oil and wafers. Microwave, stirring often until creamy. 30 sec at a time no more than 4 minutes total.
2. Add to dry ingredients. Mix well!
3. Spread on a wax paper. Break apart when cool.
1 box gluten free Chex cereal
1 bag Udi's Vanilla Granola
2.65 oz small sesame pretzel rings
2 cups peanuts
1 1/2 oz Sun-dried Raisins
1 oz Sun-dried Cranberries
1 cup mini marshmallows
2 lbs vanilla melting wafers
3 tsp vegetable oil
Preparation:
1. Combine oil and wafers. Microwave, stirring often until creamy. 30 sec at a time no more than 4 minutes total.
2. Add to dry ingredients. Mix well!
3. Spread on a wax paper. Break apart when cool.
Subscribe to:
Posts (Atom)