Gluten Free 6 Ingredient (Pea)NUT Butter Cookies

I appreciate a healthy sweet treat from time to time. I like it when the treat is simple to make and simple to clean up! The 6 ingredient nut butter cookies can be made quickly and last days in an airtight container.

I usually double the recipe...peanut butter is something that goes over well in my home.

BASE INGREDIENTS:
1 cup NUT BUTTER - pick the flavor you prefer ... homemade or store bought ... creamy or chunky
1/2 cup SUGAR
1 EGG - I prefer free range/cage free
1/2 cup FLAX SEED
1 TBSP VANILLA
1/2 cup chopped DATES (I get my dates from Futterman Farms)

VARIATIONS:
Swap almond flavor for vanilla
Swap dried fruit for dates - or combine dates and dried fruit

INSTRUCTIONS:
1. Preheat oven to 350
2. Combine ingredients in a stand up mixer
3. Use your hand to roll cookies into balls of approximately equal size
4. Place balls on un-greased cookie sheet about 2 fingers distance apart
5. Take a fork and lightly press it into top of ball both horizontally and vertically
6. Cook 10-15 minutes depending on size of cookies
7. When done, let cool so they hold their shape when picked up!

Pineapple Upside Down Cake ... Deconstructed and Reconstructed ... into a BREAD

I was looking to make a healthy version of pineapple upside down cake...a traditional spring treat so I decided to turn the flavors of pineapple upside down cake into a bread...making it a breakfast item!

This recipe has MORE ingredients than I usually use...it is worth it for the spring dish!

Base Ingredients:
2 Jars (2 oz) of Cherry Man Maraschino Cherries
1 Cup Dried pineapple cut into small pieces
WET:
1/2 Cup Butter at ROOM Temperature
2 Eggs
2 TSP Vanilla
3/4 Cup Almond Milk
1/3 Cup Sugar
DRY:
1/3 Cup Vanilla Gluten Free Protein Powder
1/3 Cup Ground Flax Seed Meal
1 1/4 TSP Baking Powder
1/2 TSP Salt
1 1/2 Cups Almond Flour
1 1/2 Cups Coconut Flour

Instructions:
Combine wet and dry ingredients in separate bowls...use the standing mixer bowl for the wet ingredients.
Fold the dry ingredients into the wet.
Stir then add the Cherry Man Cherries (including juice) and pineapple.

Spray a loaf pan (or use 12 muffin liners) and transfer dough to pan.

Bake for about an hour at 350 (30 minutes if muffin size). Check half-way through cooking ... and then periodically after that. You can cover with foil half way through cooking to keep the top light in color.

Variations:
Add coconut flakes
Use All purpose gluten free flour in place of almond and coconut flour
Add a 1/2 a 15 oz. can of diced/drained pineapple instead of dried pineapple

Enjoy a slice of this YogaLean bread (or muffin) with fruit and/or Greek Yogurt to start your day!

French Toast

Breakfast is my favorite meal as I love to start the day feeling satiated and energized. Each day I have a mug of hot water and lemon as I do a few things around the house and catch up on the news online. Weekday mornings are my time to get situated before the hustle and bustle of the work day begins.

In the four years since I have been Gluten Free I have noticed a tremendous amount of choices that have entered the marketplace. Enjoying one of my favorite breakfasts is possible once again.

I enjoy making EXTRA FRENCH TOAST as, I believe, it tastes good warm or cold. It can be a great grab and go snack when not being consumed as a proper, sit-at-the table, breakfast! This recipe was for 2 meals...serving of 2 slices a person.

Base Ingredients/Variations:
Gluten Free Bread (I suggest Food for Life or Three Bakers)
Honey or Chia Jam or Agave as a Syrup
2 Eggs
1/2 cup Almond Milk (or Vanilla Almond Milk for a sweeter flavor)
1 TBSP Butter
Walnuts or Pecans (handful)

Optional:
Bananas, Fresh Berries, or Powdered Sugar as a Topping
Substitute any variety of Milk
Cinnamon - as a topping or incorporated into the egg/milk mixture

Instructions:
Combine the egg and milk in a flat bottom container
Place the slices of bread in the liquid
Turn after 5 minutes or so
Melt the butter in a frying pan
Add the bread and cook...Press a spatula on the bread to flatten it down to ensure it cooks thoroughly - about 5 minutes each side
The extra "egg" mixture can be cooked to have a small amount of "eggs" on the side.

Serve or store for later.

Serving Suggestions:
Eat plain...have a side of fruit on the side and a cup of coffee or tea
Topping Options: Honey or Agave and Powdered Sugar (and/or add fruit like berries or bananas), Homemade Chia Jam/Jelly (store bought jam/jelly), Homemade NUT butter (or store bought), or maple syrup/syrup of your choice. Sprinkling nuts on the dish to top it all off is another option!

Yes, there are too many options...that is the beauty of the dish. The key is to make a healthy choice. The French Toast is YogaLean and a healthy start to your day, or healthy snack, unless your toppings make it a dessert and not a breakfast!

Berry Chia Jam

I have been using Chia seeds for quite a while to make puddings and to add to bread recipes but I have not taken the leap to make jam out of them.

Taking advantage of SPRING BREAK I decided to try a few recipes that I have been pondering but have not had the time to work through the details.

Why did I wait so long? I do not know!!! This was a simple recipe and I am excited to use it every chance I can!

You can increase the recipe if you wish to make a larger portion. This will stay fresh in the refrigerator for 6-8 weeks....I cannot imagine it not being consumed WELL before then!

Base Recipe:
1 1/2 Cups Fruit (I used organic frozen berry mix)
1/4 cup Honey
1 TBSP Vanilla Extract
2/3 cup Organic White Chia Seeds (I used Mamma Chia)

Options:
Substitute Agave for Honey
Substitute your favorite frozen berry or stone fruit
Substitute FRESH fruit
Add 2 TBSP Cinnamon for flavoring instead of honey

HINT: I try to use organic fruit of the item is on the Environmental Working Group's Dirty Dozen List.

Instructions:
Place fruit in a pot and simmer - stir from time-to-time.
Once fruit has reduced, remove from heat and add chia. Stir till chia seeds covered. Once chia seeds absorb liquid (about 15 minutes) add vanilla and honey. Stir to combine.

Store in an airtight container in the refrigerator.

Uses:
Topping for French Toast, Waffles, or Pancakes
As jelly in a peanut butter and jelly sandwich

HINT: Add honey or agave 1/2 at a time...taste...each fruit is different in sugar level. Use only as much as you need ... enhance the fruit's flavor without masking it!

Three Vegetable Black Bean Pasta

I have come to love using Tolerant Gluten Free Pastas. Not only do they hold up well to cooking and reheating but also they are organic, non-GMO, high in protein, and high in fiber. This pasta is ideal for a vegan and vegetarian! For someone that does not eat much meat, I know that I am getting protein that I need when I have a bowl of Tolerant pasta with some vegetables!

Base Ingredients:
2 Bell Peppers (I used yellow but you can use what you prefer or a variety)
4-6 Cloves of Garlic (depending on size)
1/2 Red Onion
1/2 Cup Low Sodium Vegetable Broth
2 TBSP Butter
1/4 Cup Olive Oil
2 Cups Black Bean Tolerant Pasta
Garnish...basil or rosemary...fresh if available

Variations:
Different vegetables can be substituted for the onion, garlic, and bell peppers. Squash and Zucchini would work well with the black beans. Mushrooms would be a good addition as well.

Instructions:
STEP 1:
Use a mandolin or knife to cut peppers and onions into small pieces.
Chop the garlic into small pieces.
HINT: You wish the size of the vegetables to be approximately the size of the pasta noodles.
Add the vegetables to a pan with the vegetable broth. Cook until broth is almost gone.
Add butter and olive oil.
Remove from heat.

STEP 2:
Prepare the black bean pasta according to the directions on the box.
Once done and strained, add to the pan with the vegetables.
Add heat again and stir to combine ingredients.
HINT: If I know I will NOT have leftovers, I use the cooking instructions on the box. If I know I will have leftovers, I reduce the cooking time by 1 - 2 minutes to produce a slightly al dente pasta.

STEP3:
Put in a bowl or platter to serve. Garnish with fresh basil or rosemary.

STEP 4: OPTIONS
Add additional protein such as fresh chicken tenders (the one sin the picture have a CUMIN RUB, fish such as salmon, or cheese and nuts.

Serving Suggestion:
You may with to serve with a salad as a side or a gluten free roll.

HINT: When deciding a sauce for your pasta, decide what you wish to highlight...the ingredients or the sauce. My focus was on the ingredients so I chose a light oilve oil and butter sauce that would coat the food, not overpower it!

Carrot Cake

I was bound and determined to make a Gluten Free Carrot Cake for my birthday. It is my favorite cake and I wanted to find a good recipe so I could celebrate ... my way!

This recipe comes from looking online at numerous recipes and combining elements from each. Carrot Cake is a GREAT spring treat. It takes a little effort, I will not deny that, but it is worth it! I usually shy away from recipes with this many ingredients. Not this time!

Base Recipe:
3 Cups of GRATED Carrots
4 Eggs
2 TSP Ground Cinnamon
1 TSP Ground Nutmeg
1 1/2 TSP Ground Ginger
1/2 Cup Brown Sugar
1/2 cup Bob's Red Mill Flaxseed Meal
1/2 cup raisins
1 heaping TSP Baking Powder
1/2 TSP Baking Soda
1 1/2 Cup Bob's Red Mill Almond Meal Flour

Variations:
Add coconut
Substitute 1/2 coconut flour for the almond flour
Use pre-cut/SHREDDED carrots as a time saver...instead of grating yourself.
"Regular" flour can be substituted in if you are not going for a gluten free recipe.

Instructions:
HINT: Set out the frosting ingredients NOW so they are room temperature when you are ready for them.

STEP1 :Combine everything but Baking Powder, Baking Soda, and Flour in a standing mixer or bowl. Stir until ingredients incorporated. Add the remaining DRY ingredients. Mix JUST till incorporated. Then transfer to baking dish...

Step 2: Spray oil on a 9-13 pan or 2 small round cake pans.
Place batter in the sprayed pan.
Preheat oven to 350.
Cook for about 30 minutes. Check after 20 using a toothpick...it is done when the toothpick comes out clean.
Let it cook while the frosting is being made.

HINT: Set out the frosting ingredients NOW so they are room temperature when you are ready for them.

Frosting Ingredients/Instructions:
8 Ounce Package Cream Cheese...I use organic low fat
1/2 Cup Butter (I use no salt)
2 TSP Vanilla Flavoring
2 Cups Powdered Sugar

Variations:
Add food coloring to change color
Add shredded coconut
Substitute Coconut butter for dairy butter

After the cake cools, frost and serve or cover to keep fresh!

Serving Suggestion:
Pair with coffee or a cup of tea. I suggest Traditional Medicinals Ginger Aid tea.

Baked Brussel Sprouts

The last of the Brussels Sprouts for the season are being sold. I decided to BAKE the Brussels Sprouts to create a crunch on the outside and a smooth, light, and airy interior texture.

A simple dish to make! There is very little preparation, clean-up, and it cooks in no time!

BASE INGREDIENTS:
Brussels Sprouts
Walnut Oil
Garlic (4-6 cloves depending on size)
Walnuts (1 cup diced)

Variations:
Add: Onions/Shallots
Swap: Pecans for Walnuts
Add: Baby Red Skinned Potatoes as well

Instructions:
Cut 12 Brussels Sprouts in half lengthwise and set them off to the side.
Dice garlic
Place Brussels Sprouts, Garlic, and nuts on an aluminum foil (I like using Reynolds NON STICK so I use less oil) lined cookie sheet.
Sprinkle with oil. Use a spatula to mix/coat evenly.

NOTE: Since California is in a SEVERE drought, I look to find ways to have simple clean-up. The more I can do a quick rinse and put items in the dishwasher the better. For example, you could use an extra bowl and combine the ingredients with the oil...just one more BIG item to wash. If adding this step helps you, then by all means...do it! Cooking should be fun...not stressful!

Bake in an oven at 350 for 30 minutes or less. After 15 minutes check to see if the vegetables are tender. The cook time depends on their size.

NOTE: You can TENT the aluminum foil to have them STEAM. The last five minutes you can open the foil to complete the cooking.

Serve as a side dish to a protein or serve over a bed of quinoa, millet, or sorghum.