All posts tagged healthy living

February 20, 2013 · Recipes

Chia seed pudding

This is a delicious pudding that helps curb your appetite. It is a great weight loss aid because Chia seeds help prevent the absorption of some of the calories we eat.

Chia seed are also very nutritious. Read 10 Reasons to Eat Chia Seeds.

I am presenting 2 variations, but change it up and have fun!

1) Chocolate

1/4 cup raw organic chia seeds

1 cup unsweetened almond milk

1 tsp raw cacao powder

stevia to sweeten

– Mix almond milk, cacao and stevia.

-stir in chia seeds

-let stand for 10-15 minutes

-mix again

-enjoy!

2) vanilla

1/4 cup raw organic chia seeds

1 cup unsweetened almond milk

1 tsp vanilla extract (gluten free)

1/2 tsp ceylon cinnamon

stevia to sweeten

-mix all ingredients except chia seeds

-stir in chia seeds

-let stand 10-15 minutes

-mix again

-enjoy!!

February 20, 2013 · Recipes

Chicken Salad

left over cooked chicken about 1 1/2 cups cubed

1 tomatoe cut in cubes

1 cucumber cut in cubes

1/2 an avocado cut in cubes

1 stalk of celery diced

1 tsp of homemade mayonnaise

himalayan salt and pepper to taste

-combine chicken, tomatoes, cucumbers and celery

– mix in mayonnaise

-fold in avocado gently

-add salt and pepper

Enjoy!

February 13, 2013 · Recipes

Crumbly Blueberry Muffins

1/3 cup coconut flour-sifted

1/2 tsp baking powder

1/4 tsp sea salt

1/2 tsp ceylon cinnamon

4 eggs

1/4 cup grade B maple syrup

1/4 cup coconut milk*

1/4 cup coconut oil-melted

1 tsp pure vanilla extract

1/2 cup fresh or frozen blueberries

crumb topping

1/4 cup almond flour

1/4 cup chopped almonds, walnuts, and/or pecans

1 tbsp grade B maple syrup

1 tbsp melted coconut oil

pinch of himalayan salt

-preheat oven to 350F

-Combine first four ingredients

-add next five ingredients to the dry and mix well in food processor or with a hand mixer.

-fold in blueberries

-Mix all topping ingredients, it should be crumbly

-line a cupcake pan with cupcake papers and fill 2/3 full.

-top each with crumb topping

-bake approx. 20 minutes or until a toothpick comes out clean.

-cool and remove from pan.

Enjoy!

*Once, I accidentally omitted the coconut milk, but the muffins came out delicious anyway, so if you don’t have coconut milk or would like to try them without it

it’s not essential.

–

December 19, 2012 · Recipes

Too Good Grain-free Chocolate Chip Cookies

1 3/4 cups fine ground blanched almond flour

1/4 cup coconut flour

1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut oil, or ghee, softened or liquid
1/4 cup honey or vegan substitute (I like clover honey for its mild flavor)
1 tablespoon GF vanilla
1 tablespoon canned full fat coconut milk
1/4 cup chocolate chips

Directions:

In a large bowl, combine the almond flour, baking soda and salt until well blended.

Note: Be sure to ‘scoop’ up the AF with the cup and sweep over the top with a flat edge. If you spoon it into the cup, you are likely to not have enough AF for the recipe.

In a separate smaller bowl, combine the liquid ingredients. Blend well.

Add the liquid ingredients to the dry ingredients, mixing till just combined. Stir in the chocolate chips. The dough will be wetter than your average cookie dough and pretty sticky. Let it rest while you get the pans lined with parchment paper.

Scoop level (measuring) tablespoon amounts of cookie dough and tap it out of the spoon.

Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)

Bake in a 350 degree oven for about 11- 12 minutes. Keep an eye on them though, as baking times will vary from oven to oven, as well as thickness and size of cookie. Do not over bake or the bottoms and the outsides of the cookie will become ‘tough’.

Remove from oven and let cool for at least 5 minutes before transferring.

Makes 15-17 small cookies.

They come out flat and chewy but out of this world, really amazing!! Be careful not to over eat them, like I named them …too good!