Saturday, September 15, 2012

Choco Coconut Almont Banana Smoothie

Chocolate! Coconut! Almond! Banana! In a smoothie! This is my go-to quick breakfast of late, but it could also double as a dessert!

Makes 1 Super Delicious Smoothie

1 banana
1 cup coconut milk
1 tablespoon almond butter
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla (optional)
1 scoop unsweetened protein powder (optional)
1 teaspoon flax seed meal (optional)

For breakfast smoothie, I include the protein powder and flax. For dessert smoothie, I omit those and include the vanilla.

1. Add all ingredients to a blender and mix on high until well blended. For an icy treat, add 4-5 ice cubes to the blender.

Friday, September 14, 2012

Thai Chicken and Cashew Nuts

This is one of my ultimate favourite Thai dishes. The chicken recipe is adapted from Six Sister's Stuff. The chicken is cooked in a slow cooker but you could very easily adapt the recipe to be straight stir-fry. You can also omit the chicken to make a delicious Thai vegan stir fry.

Serves 2-4

2 boneless, skinless chicken breasts or 4 boneless, skinless chicken thighs
1/4 cup gluten free soy sauce or Bragg's Aminos
2 tablespoons rice wine vinegar
2 tablespoons tomato paste or ketchup
1 tablespoon sucanat
1 clove garlic, minced
1/2 teaspoon fresh grated ginger
1/4 teaspoon red pepper flakes or Thai chili paste
1/2 cup water
1/2 small onion, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 cup whole cashews
2 green onions, chopped
handful of cilantro, rough chopped

1. Trim fat off chicken and place in slow cooker.

2. In a small bowl, mix together soy sauce, vinegar, tomato paste, sucanat, garlic, ginger, pepper flakes and water. Pour sauce over chicken.

3. Cook on low for 3 hours for breasts and 3 1/2 to 4 hours for thighs.

4. Once chicken is cooked, remove from slow cooker and set on a plate to cool slightly. Once cooled, roughly chop chicken into cubes. Reserve sauce.

5. In a walk over medium heart, stir-fry onions and peppers for 2-3 minutes. Pour in sauce from the slow cooker and bring to a boil to reduce slightly. Cook for another 4-5 minutes.

6. Add chicken and cashews to wok and mix together. Remove from heat and mix in green onion and cilantro. Serve immediately with rice or quinoa. If you aren't serving immediately, do not add the cilantro until just before serving.

If you plan to modify the recipe so it is not a slow cooker recipe, I would cut the chicken into small pieces and stir fry it in a small amount of sesame oil. Once chicken is browned, remove from wok and set aside, then begin with step five.

To make this recipe vegan, omit the chicken and use extra veggies or tofu in the stir fry (step five).

Saturday, September 8, 2012

Green Smoothies

I was thinking of buying a juicer so I could drink my vegetables. I even had a juicer all picked out and ready to buy. Then I came across Tera Warner's Green Smoothie Challenge. Instead of juicing her veggies, Tera just blends them up into what she affectionately calls "lawn mower pulp". No expensive, messy juicer required. And by blending your veggies instead of juicing, you keep all that wonderful fiber!

For green smoothie newbies, Tara recommends the following green concoction:

Green Smoothie for Newbies

1 cup water
1 banana
1 handful spinach

Add water and banana to blender and blend until smooth. Add in spinach and blend together.

Instead of water, I had some Green Goodness juicer from Bolthouse Farms. It added a bit of extra sweetness and made the spinach much more palatable.

My next green smoothie experiment included even more greens:

Orange, Red and Green All Over

1/2 cup carrot juice (or carrot/fruit blend)
1/2 cup water
2-3 strawberries
1 handful spinach leaves
1 stalk celery, roughly chopped
1 handful fresh parsley leaves

Add liquid and strawberries to blender and mix well. Add in spinach, parsley and celery and blend on high until everything is pulverized and juicy green!

Next up I'm going to try kale. I'm not sure how that one will go but I'm willing to try it out!

Sunday, September 2, 2012

Guest Post - Very Peach Cobbler

My cousin Tobe put together a great summer peach cobbler that is low in added sugar and gluten free. She was so thrilled with the results she wanted to share with my readers (if there are any of you left out there!). She even included step by step photos. Here is Tobe's post:

I found some great Organic peaches at Costco and decided to make a cobbler. I have trying to cut down on my sugar and carb intake, so I surfed the web trying to find recipes that had limited sugar and no flour. I couldn't find a single recipe that used exactly what I wanted, so I decided to make my own recipe. Its pretty forgiving so you can change things up to suit your own tastes. If you don't have Stevia, you can use agave syrup or honey. If you don't have coconut oil, you could use butter or Earth's Balance.


6 cups chopped, fresh organic peaches
10 packets of Stevia
2 Tbsp cornstarch
2 Tbsp good Bourbon such as Makers Mark (optional)
Taste your fruit and determine its sweetness. Stevia is 30 times sweeter than sugar. You could use up to 20 packages in this recipe.

4 eggs or equal amount Ener-G Egg Replacer
1/4 cup of melted Coconut oil
1/2 cup coconut flour
1/2 cup coconut milk
1/2 cup of shredded coconut or nuts of your choice
2 Tbsp of Earth's Balance


Peel the skins off your peaches. Cut up into bite size pieces.

Add Bourbon to the chopped peaches.

Sprinkle fruit with Stevia and cornstarch. Gently fold together until Stevia and cornstarch have dissolved.

Pour your fruit into a 13 x 9 baking dish and set aside.

Mix melted coconut oil and eggs together.

Pour in coconut flour and add coconut milk. Mix until you have a batter like consistency.

Top the fruit with batter. If you find you don't have enough batter to cover the fruit, make a second batch of the topping. Dot the top of the batter with Earth's Best/Earth Balance.

Bake for 40 minutes at 400 degrees.

Serve with your ice cream, frozen yogurt or coconut milk ice cream.

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