Shakes have become my healthy meal option on the go. After a good workout or running out the door, my daily routine includes a nutritious shake of some kind. Adding protein to a shake can be difficult since many of the powders on the market are filled with junk and not gluten-free.
Sunwarrior is a clean plant based protein and natural supplement option. Sunwarrior offers a large selection of products with items the are raw, organic or all-natural. Can’t beat an option that is gluten-free, soy free, non-gmo, dairy free and vegan.
Many different options are available:
Classic Protein is made from fermented brown rice. This simple formula is suggested for those with food allergies and our more granola customers.
Warrior Blend is a synergistic combination of pea, goji berry, and hemp proteins with the bonus of medium chain triglycerides from coconut. Warrior Blend has a slightly better amino acid profile and includes the anti-inflammatory power of coconut to speed recovery.
Classic Plus relies on brown rice, pea, quinoa, chia, and amaranth for ancient grain goodness without the gluten or carbs. It has a similar amino acid profile to Warrior Blend, but a slightly different texture and flavor.
Read more about this product or buy online at: https://sunwarrior.com/store/
Posted in Breakfast, Lunch, Review, Snack
- Tagged dairy free, easy, gf, gluten free, healthy, paleo, vegan, vegetarian
I continue to sample new products that are paleo and fit into a whole30 life style. I have been hooked on nut butter forever. As a kid I loved peanut butter but since peanuts nuts are not considered paleo I have switched to sunflower and almond butter. If your read the ingredients on most nut butter you will find that they normally have sugar and other not so good junk in it. I learned about paleo meenut butter online and was very excited to give it a try.
Meenut butter is a combination of nuts and coconut into a wonderful nut butter. No added sugar and made with all local ingredients. It has a wonderful consistency that is slightly sweet and slightly salty. It worked great in my morning smoothies and as a snack with carrots and apples. Filled with all the good stuff to keep you going all day. One serving has 5 grams of protein and only 1 gram of sugar! They have great recipe ideas listed on their site include cookies, cupcakes and savory treats.
INGREDIENTS (Quadruple Nut Power): California Almonds, California Organic Walnuts,Pecans, Organic Macadamia Nuts, Organic Coconut; Contains 2% or less of: Organic Golden Flax Seeds, Organic Sunflower Seeds, Sonoma Sea Salt;
CONTAINS: Tree Nuts
You can find meenut butter in some stores across the country or buy online at: http://mee-eat-paleo.myshopify.com/
They have a great selection of goodies to choose from. Makes a great treat or gift for anyone.
My bakery makes the best gluten free baguettes in the world. I am always looking for new ways to serve them. We make bruschetta all the time but wanted to mix it up. This recipe is like a cross between bruschetta and caprese salad.
2 Large red firm tomatoes
2 Tablespoons olive oil
1 Bunch basil leaves (about 3/4 cup loosely packed leaves)
10 oz Mozzarella
1 teaspoon salt
2 teaspoon sugar
1 Gluten-Free Baguette (click here to get my favorite)
Start by cutting the tomatoes in half and removing seeds. Chop each half into small pieces and place in a bowl. Next, cup mozzarella into similar sized pieces and add to the bowl. Now add the oil, salt and sugar to the bowl and toss. Finally, chop the basil up and add to the tomato’s. Mix everything together and serve with a toasted baguette. Enjoy.
Normally I choose a vinegar based dressing on my salad but sometimes you are just in the mood for a creamy dressing. Using an avocado is a nutritious, healthy and paleo dressing option.
1 Tbs Honey
Juice of 1 Lime
Salt and Pepper to Taste
Simple place avocado, honey and lime juice in a food processor or blender. Add a pinch of salt and pepper to taste. Toss dressing on salad greens and enjoy.
Avocados are great this time of year and finding new things to do with them is always fun. For this recipe I decided to kick a regular gauc recipe up a bit. With a fruity twists it can go with anything or be enjoyed on its own.
2 Avocados (peeled and cut in half)
1/2 Cup Cilantro
1/2 cup Pineapple Chunks
Start by crushing avocado in a bowl with the back of a fork. Add the juice of the lime and continue to crush avocado until you get a smooth constancy. Chop the cilantro well and add to avocado mix. You can also use a small food processor up to this point. Then chop the pineapple well and also add to avocado and cilantro. Now mix with a fork to combine. Add salt and pepper to taste. Serve cold with chips or on seafood.
They other day Jay really wanted me to make some good eggplant parm. But he requested it with little cheese, eggplant be thin and crispy but not fried. I decided to make up an easy gluten free and paleo version. It came out great and we ate the whole thing.
2 Eggplant sliced into rounds (about 1/2 inch thick)
2/3 Cup Salt
1 TBS Italian Seasoning
2 Tsp Pepper
1/2 TBS Garlic Powder
3 Cups Pasta Sauce
1/2 Cups Coconut flour (or parm cheese)
Start by coating each piece of eggplant with salt. Place salted eggplant in a container and allow it to sit for 2-8 hours. When ready, rinse the eggplant under water to remove salt and allow to dry for a few minutes. Place the dry eggplant on a foiled and sprayed baking pan. Sprinkle the garlic powder, pepper and Italian season on the top of eggplant. Bake at 450 degrees. Then, carefully flip each piece and cook another 5 min. Next, remove the tray and add about 1 TBS of sauce to each piece, sprinkle with 1/3 cup of the coconut flour or parm cheese. Place back in oven for 5 more minutes or broil for 3 minutes. When your ready to eat, stack the eggplant into small stacks and cover with extra sauce. Sprinkle with remaining flour or cheese and serve.
Tsimus is a very traditional passover dish. The idea of a sweet side dish to go with the festive spring time meal. This recipe can made a million ways. I wanted to make my version healthy, paleo and easy to do. Using a slow cooker made that possible.
2 Pounds Carrots
2 Tbs Honey
Start by chopping carrots into big round and place in slow cooker. Slice onion and lightly brown in a pan. Add the browned onion’s to the carrots in the slow cooker. Now, chop the prunes and mix into the content in the slow cooker. Finally add salt, honey and water. Mix and place cover on top. Cook on low for 10 hours. Serve hot as a side dish to any protein.
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.
I am always blown away by the unique special touches at cafe’s and restaurants all over the city. I have been working on a special menu for our new cafe and I wanted to do something different. The whole idea of our new place is that you can have everything your way. Build your own pizza, grill cheese or salad. So when it came to coffee I wanted to offer the same. Flavored sure seemed like the best idea. I started playing with ideas and I all came out great.
4 cups Sugar
Place sugar in a large zip lock bar. Add the zest of 2 lemons. Close the bar tight and shake for a few minutes. Allow the bar to sit open for an hour of two and then store in a tightly sealed bar or container.
4 cups Sugar
1 Vanilla Bean
Place sugar in a large zip lock bar. Slice vanilla bean in half and run the back of a knife along the inside to remove seeds. Add the seeds to the sugar along with the remaining peal. Close the bag tight and shake for a few minutes. Allow the bar to sit open for an hour of two and then store in a tightly sealed bar or container.
4 cups Sugar
4 TBS grated Ginger (about 3/4 of a small root)
Place sugar in a large zip lock bar. Gently squeeze out juice from ginger and discard juice. Add the remaining grated ginger to sugar. Close the bag tight and shake for a few minutes. Allow the bar to sit open for an hour of two and then store in a tightly sealed bar or container.
Sugar can be used in drinks, recipes and baked goods.
Everyone loves my no flour peanut butter cookies. I bring them to every party I do. Working at a bakery I have become very aware of the high number of nut allergies. I decided to try and make a cookie recipe that has no flour and no nuts. An easy solution when you are in need of a gluten free treat.
1 Cup Sunflower Butter
1 tsp Baking Soda
1 tsp Salt
1 Cup Sugar
1 tsp Vanilla
1 tsp Cinnamon
Mix all the ingredients in a large bowl. Roll the dough into about 14 one inch balls. Place each ball on a foiled cookie sheet. Bake for about 12 minutes in a 350 degree oven. Watch them, they can burn really fast.