Summer Breakfast

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!

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?...

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...

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!