I drink a green smoothie almost everyday changing the recipe all the time. With a smoothie bar at work I have plenty of things to play with. William-Sonoma is doing a “not your typical smoothie project”. They asked me to share a heathy smoothie recipe that was a bit out side the box. My favorite smoothie fit the request perfect and I decided to share. This smoothie recipe is gluten free, paleo, nut free and vegan.
1 1/3 cup coconut milk
1/2 cup frozen spinach
3/4 cup frozen mango
2 tablespoon sunflower butter
Simple place everything in blend and blend very well. Using frozen fruit and spinach is the trick to making the smoothie smooth and creamy. With frozen ingredients their is no need for any ice. My favorite blender is a vita mix and it tends to be the best at blending frozen fruit. Sunflower butter adds the protein you want in a smoothie with a unique flavor. Sunflower butter seems to be a bit more subtle in flavor then other nut butters.
Williams-Sanoma has a great line up of blenders. Check them out here http://www.williams-sonoma.com/shop/electrics/blenders/
While trying to cut all junk out of my diet I am learning more and more how regular soda and diet soda are terrible for you. I have a soda stream and I am always trying to come up with new soda recipes that are healthy and delicious. Using fruit is easy and fun but I wanted to come up with something that’s more like cola and acceptable on the Paleo diet. Maple syrup like honey is Paleo approved as an all natural sweetener. When using in moderation it works great in many recipes. The most important thing is to make sure it’s all natural maple syrup. Yes the the expensive kind from the store. The only ingredient should be all natural maple syrup and grade B is the best.
16oz Soda Water or Seltzer
3/4 Tablespoon maple syrup
Simply pour soda water in a wide glass. Add maple syrup and stir gently with a spoon. The more syrup you add the thicker it will get so depends on the sweetness level you want. I like it just lightly sweet. Serve cold and enjoy!
Another great chebe mix recipe.Great for breakfast or lunch. Fun for kids to make and eat.
1 Package Cinnamon Bun Chebe Mix
3 Tablespoons Peanut Butter
1 Cup Jelly or Jam
Start by mixing Cinnamon Bun Chebe Mix with peanut butter, eggs and milk. Separate and roll the dough into 16 individual oval pieces. Place each piece on a lined backing sheet. Bake at 375 degrees for 12 – 15 minutes until they start to brown. Allow to cool and serve with your favorite jelly or jam.
French toast casserole is easy to make. I wanted to take the basic recipe and kick it up a bit. I made this for camp and the kids went crazy. It may not be guilt free but it a fun gluten free treat that everyone your next brunch will love. Prepare the night before and simple bake the morning of.
8 Large GF Muffin (any flavors mixed it up)
1/2 Loaf of GF cinnamon raisin bread
2 Cupcakes -optional
2 Cups Whole Milk
1 Cup Half and Half
2 teaspoon vanilla
1 teaspoon cinnamon
1/4 Cup Powder Sugar
5 Tablespoon Butter
Cut up all the bread and muffins into large chunks and place in a big bowl. In a separate bowl mix whisk milk, half and half, vanilla, cinnamon, eggs and powder sugar. Pour the liquid into the bread chunks and mix by hand gently. Place the mixture in a big well sprayed casserole dish and allow to sit covered in the fridge over night. When you ready to bake, uncover and dot the top with butter. Bake at 350 degrees for about 25-30 minutes until top become golden and liquid is absorbed. Serve hot and enjoy!!
On occasion I like to make a special sweet breakfast like a waffle or french toast. Maple syrup or whip cream is always am option but I wanted to make something a bit more exciting. This is similar to a whipped topping a bit more creamy, zesty and full of flavor.
3 Cups Sour Cream
3/4 Cup Powder Sugar
1 tsp Vanilla
Juice of half an Orange
Zest of an Orange
1 1/2 Cup Heavy Cream
Start by mixing sour cream, 1/2 cup powder sugar, vanilla and juice of the orange together. Mix really well until combined. In a separate bowl whip heavy cream by hand using the remaining 1/4 cup powder sugar as you go to help hold the peaks. Once cream is whipped and fluffy slowly fold into soup cream mix. Serve with zest of the orange in top.
Serve immediately or even freeze for a killer ice cream treat.
Being gluten free I am always talking about how finding good finger foods is a challenge. In the paleo world this is even harder. I love making various canapés on baguettes for different catering events but wanted to come up with a paleo version.
1 Avocado (peeled, cut in to half and seed removed)
Juice of 1/2 lime
4 oz Package of Sliced Lox
Start by coating each avocado half with lime juice. This helps prevent it from turning brown. Then slice each half into about 6 equal slices. Now separate the lox and wrap each slice of avocado with a piece of the lox. Place each one nicely on a plate and serve chilled. Keep in mind avocado’s will brown quickly so prepare this dish immediately before serving.
I figured out this one by accident. I was trying to do something completely different and came up with this it. I live normal corn tortillas but since I try to paleo they are not an option. Plus this version held up better then a corn tortilla, more flexible and easier to work with.
2 Large Ripe Plantains
1 tsp Baking Soda
1/2 tsp Salt
1/3 Cup Tapioca Flour
Place everything in a food processor and blend into a pure. Place one TBS rounds on a foiled cookie sheet far apart because they will spread. Bake at 375 degrees for about 15 minutes. Once edges become golden brown your done. Remove from over, allow to cool and serve with any filling.
I was home for the weekend and as always I was requested to make breakfast. My mom for some reason had a can of guava cups. Sounds crazy but they were kinda cool. Plus I figured it would be fun to recreate with other fruits like kiwi and such.
Canned Gava Cups ( can be substituted for half a kiwi, avocado, large strawberries ect. )
1/3 Mascarpoone Cheese
3/4 Cup Greek Yogurt
2 Tbs Powder Sugar
1 Tbs Almond Flour
1 Tbs Honey
Pinch of Salt
Toppings: Pumpkin Seedes and Coconut Flakes
Start by preparing the fruit cups and pat dry. In a bowl mix cheese, yogurt, sugar, almond flour, honey and salt. Place in fridge for 15 minutes to help it get cold cold and firm. When your ready to serve fill each cup with mixture. You can get creative with topping but I liked using pumpkin seeds and coconut.
Well I love dates, I love bacon and well I love cheese. Put the three together just seemed like a great idea. A great side dish for brunch or an appetizer for friends.
4oz of Smokes Gouda (cut into small one inch pieces)
20 Dates (pitted)
1 1/2 Pound Turkey Bacon
Start by placing on piece of cheese in each fig. Then depending on the bacon size, I cut each piece into 3 equal parts. Roll on cheese filled date a piece of the bacon. Place them seam side down on a foiled cookie sheet. Broil on high for about 8 minutes or until golden brown.
I try to make really easy and quick recipes for people to follow but I am constantly asked for grab-n-go meal options. Being gluten free is almost impossible to find a quick bite or even a frozen meal to turn to in a rush. I was asked to review a new line of frozen products and I am happy to report that they are good!
The line is called DineWise and they offer a wide range of meal options from weight loss, low sodium, diabetic and a few more options. They recently added a gluten free option to the menu with breakfast, lunch and dinner options. Each meal in one complete package that is microwaves and over safe. No need for dishes or anything else which is something very new in the gluten free world. Portions are all good and every meal was satisfying. The option range from ethnic dishes to comfort foods. Here is the list of GF options:
- Mac & Cheese
- Penne with Tomato Cream Sauce
- Cornmeal Crusted Talapia
- Meat Loaf with Gravy and Potatoes
- French Toast
- Chicken Tikka w/Rice
- Oatmeal with Peach Compote
I listed them in order starting with what I liked the best. I have to admit I was very surprised by the Mac & Cheese and Penne. Did not think it was possible to have a gluten free frozen pasta that can be re-heated and tun out really good! My boyfriend was a huge fan of the mac &cheese and he never likes any gluten free pasta options. It really came out like creamy souther mac. The talapia also stood out for its huge portion, very crispy coating and zesty great flavor all around. I added some fruit to the french toast for a quick breakfast and was really happy with that.
The meals are easy to prepare either in the microwave or oven. I found that for the best result I would microwave for a minute or so and then placed it in the oven for 15 minutes. This took a bit longer but made a huge difference although the microwave worked fine. I love to cook so I do not keep frozen food around much but I must admit I was really nice to have a quick and easy option when I was in a rush or got home late.
You can order DineWise meals online at http://www.dinewise.com . Good prices and a bunch of bundle packages. Give it a try and let me know what you think.