Enjoy Life Grain and Seed Bars

A New Year
A New Product
A New Color ....

Enjoy Life has changed packaging to TEAL ... the color of food allergy awareness. I am excited to try all of the flavors of the NEW GRAIN & SEED BARS ...

I enjoy the Crispy Grain & Seed Bars. I carry a couple in my bag as a post workout pick-me-up or as an energy boost between work and my yoga class!

Gluten Free, Nut Free, Vegan Cookie Sandwiches

A cookie is good ... two are better...making them into a sandwich is great!

When you bake a batch of cookies, you can play with a few of them and "dress them up". Keeping with the theme of limiting allergens, I used Do't Go Nut's Chocolate Nut free Roasted Soybean Spread as my filling. I know I enjoy chocolate and peanut butter together ... this is a NUT FREE way to marry the two flavors!

Gluten Free, Nut Free, Vegan Cookies

Gluten Free, Nut Free, Vegan Cookies

I modified for a second time ... my Gluten Free 6 Ingredient (Nut) Butter Cookie Recipe posted 4-8-15 and first modified 4-16-16 to adapt the recipe to omit eggs.

Today...I omitted the NUT!

I used 1 cup WOW Butter in place of the nut butter

For a little extra variety I replaced the flax seeds with chia seeds. This modification created a crunchier cookie rather than a softer and chewier cookie.

These cookies started with the THREE INGREDIENT PEANUT BUTTER COOKIE recipe that has gone viral as an inspiration. I added a few simple pantry staples but did not add additional time. My modifications reduced the sugar but not the taste.

MY BASE from 4-8-15:
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

 TODAY's Modifications:
A flax egg replaced the egg
WOW Butter was used (Soy Butter)
Chia Seeds replaced flax seeds

Enjoy playing with your food and modifying tried and true recipes to make something new in 2018!

Coconut Yogurt for Breakfast

I have been hearing about the benefits of coconut yogurt and people have been encouraging me to try it as a gluten free and vegan option for breakfast. I found some at the farmer's market yesterday and decided to try it!

I was advised to start with 1 or 2 heaping tablespoons as there are more active cultures in the coconut yogurt then the Greek yogurt with which my body is familiar. I added cinnamon as I usually do to my yogurt and berries.

The taste and texture was like plain Greek Yogurt.

Gluten Free Eggless Layered Banana Bread

I made a double batch of gluten free banana bread because I found the PERFECT baking bananas at the store when I went shopping yesterday!

I made the recipe my own by substituting flax eggs for the eggs. I need to start experiencing with unrefined coconut oil to replace the butter to make the recipe vegan. For the flour I used a combination of rice flour and oat flour.

I made the bread interesting by layering dates from Futterman Farms in the middle of one loaf and Chocolate Nut Free Roasted Soybean Spread by Don't Go Nuts in the second loaf.

Next Time...I will marble the flavors...not layer them for a different visual experience. 

Serve for breakfast, as a snack, or add more Chocolate Nut Free Roasted Soybean Spread to make a dessert.

Eggs for Breakfast

Many people love to eat eggs for breakfast. Udi's makes a great English Muffin that is perfect for toasting and making a base for a fried egg. Enjoy with a side of fresh fruit ... or make a heartier meal with breakfast potatoes.

Spaghetti Squash Bowl Italian Style

Spaghetti squash can be used in a variety of manners. I cut a spaghetti squash in half, removed the seeds, and baked in on non-stick aluminum foil for about 45 minutes at 350.

NOTE: The length of time cooking depends on the size of the squash and temperature of the oven. You know the squash is done when the shell starts to darken and a hollow sound is heard when you use a knuckle to knock on the shell.

Ingredients:

• baked spaghetti squash
• onion
• garlic
• red bell pepper
• basil
• oil for saute pan
• salt and pepper to taste
• basil for garnish

OPTION: parmesan cheese or dairy free parmesan cheese

I turned HALF of the squash into an Italian Bowl. I sauteed 1/4 cup of diced garlic, 1/4 cup diced onion, and 1/2 cup diced red bell peppers in oil. Just before serving, I used a spoon to remove the squash from the shell and integrate it into the vegetable mixture.

Serve: in the shell with fresh basil leaves and salt and pepper to taste. Add parmesan cheese or dairy free parmesan cheese to turn a side dish into a main dish!