Friday, May 22, 2015

Easy Freezer Jam

Recipe Redux this month is all about those staples that you used to buy but now you make. Do you have some of those? We love to make jam. It tastes soooo much better than store bought, and it can actually be really easy. It is one of the most wonderful times of the year for buying fruit. I love making foods with fresh produce. I found these raspberries at the store. They were beautiful. I couldn't resist buying 2 flats. I came home and ate a cup of them fresh and then made the rest into jam. So yummy. I love raspberries. Raspberry jam is one of the best.You could also use this for syrup, topping, add to your smoothie. There are lots of possibilities.  

Washed flat of raspberries
1 to 2 T lemon juice 
4 T honey (sweeter if you desire)

1. Pour all of the ingredients into the blender.
2. Pulse a couple times. Don't over blend.
3. Pour into freezer containers or zip locks.
4. It was so nice and thick without even adding thickener to it.
5. Put in freezer till ready to use.
6. I keep mine in the freezer sometimes in between uses. Enjoy a nice weekend! 

*Try this recipe with some of your raspberries too.  

Wednesday, May 20, 2015

Creamy Peach Smoothie (No added sugar and dairy free)

I have been craving this smoothie for a while. I froze some peaches last Summer and they are delicious. They worked perfect in this smoothie. It was nice to have no added sugar. I loved it to the last drop.


1 C unsweetened cashew milk or milk of your choosing
1 1/2 C frozen peaches chopped in small pieces
1 frozen banana chopped up
1 T chia * optional nice nutritional boost.

Directions serves 1

1. Pour all of the ingredients into the blender and blend until smooth and creamy. Enjoy a wonderful treat.

Monday, May 18, 2015

Gluten Free Brown Rice Pizza Crust

It was fun to make a gluten free pizza crust that tasted so good. The 3 of us ate the whole pizza. It had been a while since I had made homemade pizza. It was a yummy dinner. I froze one of the crusts and made some of it for pizza for lunch it tasted really good. Yum!


3 C brown rice flour
1/4 C tapioca starch
1/3 C potato starch
1/4 C almond flour
2 T powdered psyllium husk (helps with building the structure)
1 1/2 tsp baking powder
1 1/2 tsp salt
2 T powdered milk or soy milk powder
1 1/2 instant yeast
1/4 C olive oil
2 1/2 warm water
Favorite toppings


1. In a bread mixer with a paddle. Pour brown rice flour, tapioca starch, potato starch, almond flour, psyllium, baking powder, salt, powdered milk, yeast. Blend together on low speed until all combined.
2. Mix together oil and water in a bowl.
3. Turn on bread mixer and pour in water and oil mixture into flour mixture and let blend on low until all combined. Blend on medium speed for 6 minutes. The dough will look like thick butter.
4. Place dough in a bowl that has been sprayed with cooking spray. Cover with plastic wrap. Let sit about 90 min in warm draft free area. (You could let it sit longer too)
5. Then take off plastic wrap and stick in a spoon in the center. You should see air bubbles in the dough if it is ready.
6. Line 2 cookie sheets with parchment paper. Spray with cooking spray. Heat oven to 325.
7. Divide the dough in half and roll onto parchment paper. Start from the center. It should be rolled out thin about 1/4 inch thick.
8. Place the pans in the center and bottom shelf. Bake for 45-50 min until golden brown. You can freeze the baked crust for up to 2 weeks in airtight wrap.
9. Put on your favorite toppings on the crust. Bake in preheated oven at 500 for about 10 min. or until starts to bubble. Serve hot.

Saturday, May 16, 2015

Pecan Pie Bites (No gluten, Low Sugar)

These are a fun version of pecan pie without all the calories. They only take 3 ingredients to make pecans, honey, and oil. pecans have a natural sweetness of their own so they don't need a lot of sweetener.  They will fill your mouth with a mouthful of yum. A great source of protein too. Read some of the benefits to pecans here. Pecans are loaded with nutritional benefits.


1 C chopped pecans
1 T coconut oil
1/2 T honey or vegan sweetener
1/2 C finely chopped pecans
1/4 C  chopped pecans

Directions     makes 8 bites

1. Put pecans in blender with oil and honey. Blend until smooth. I used the Blendtec twister jar that worked fast. It may require some pulse and stir in another blender until it reaches the right consistency.
2. Stir in the 1/2 C of pecans in a small bowl. Put in fridge until it starts to thicken about 30 to 60 minutes.
3. Take bowl out of fridge and roll into small balls. Roll into chopped nuts. Eat right away or put in fridge to harden. Store in airtight container.

Friday, May 15, 2015

Broccoli Cauliflower Soup with turmeric (dairy and gluten free)

 So I have been learning the benefits of turmeric. One of the benefits is it can help in preventing cancer. It helps fight inflammation too.  The ideal is to eat 1/2 tsp a day of it. When I was making this soup the other day I decided it would make a great addition and it did. You can also add turmeric to salad dressing, cooked or raw vegetables, pastas, sprinkle on your salad etc..

This soup incorporates two great vegetables into one great soup. Ideal for lunch or dinner. What are you doing fun for the weekend? I get to go watch my grandson sing in his kindergarten program. He said he would sing all the songs except the one called "friendship". He said "That one is ridiculous." Ha ha! I love being a grandma.


4 C washed cauliflower cut into bite size pieces
4 C washed broccoli cut into bite size pieces
3 T olive oil
1 tsp salt
4 T olive oil
1 chopped onion
5 cloves of garlic minced
3 tsp turmeric
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
2 C water
1 C broth (I used bone broth, vegetable for vegan)
4 C cashew milk or other milk

Directions   Serves 6

1. Heat oven to 425.  Place cauliflower and broccoli on cookie sheet drizzle on the oil and sprinkle on the salt. Place in oven. Cook until lightly brown and tender about 30 min.
2. In a stock pot on the stove heat to medium heat. Pour in the oil and let it heat up.
3. Stir in the onion and let cook a few minutes to soften. Then stir in garlic and turmeric. Cook until you start to smell the garlic.
4. Stir in the remaining ingredients. Let the soup heat up all together for a few minutes to incorporate all the flavors.
5. Then blend 1/2 the soup at a time until all smooth and creamy.
6. Return the soup back to the stove and let cook on medium low another 10 min.
7. Serve warm.
(I sprinkled chili powder on top and swirled it with a knife)

Wednesday, May 13, 2015

Nutty Bars (gluten free and low sugar)

"Some times you feel like a nut some times you don't.... " This song has been running through my head. I usually feel like a nut. haha I love eating nuts. The funny thing is I used to think I didn't like pecans and now I realize that I do. It is fun to eat different nuts because they all contain different benefits. They are a great source of protein too. The key is to enjoy them but to not go overboard eating them.

I made this mixture of nuts into a bar and was very pleased how they turned out. It is a great combination of flavors. Do you feel like a nut today?


1 C chopped unsalted cashews
1 C chopped almonds
1 C chopped pecans
1/2 C chopped dark chocolate chips
4 T chia *optional
4 T coconut oil melted
1 T honey
1/2 C chopped dark chocolate chip
1 T coconut oil

Directions    makes about 1 dozen

1. In a medium size bowl pour in cashews, almonds, pecans, chips and chia. Stir until all combined.
2. In a small bowl stir together oil and honey. Stir into the nut mixture until all combined.
3. In a small bowl melt remaining chips and oil in microwave. Stir the oil and nut mixture together. The chips melt a little bit with the warm oil and honey. I liked that.
4. Line a long bread pan with parchment paper. Pour the melted chips on the bottom of the pan spreading evenly. Then pour the nut mixture on top. Spreading it evenly. I used a small metal spatula to flatten the mixture down.
5. Place in fridge to harden. It will take about an hour. Cut into squares and enjoy.
6. Store leftovers in fridge in air tight container. YUM!

Tuesday, May 12, 2015

Cashew Butter Bites (gluten free and low sugar)

This are a fast and easy healthy snack to make. I love having snacks like these on hand. It is a nice source of protein that gives you energy.


1 C unsalted cashew pieces
2 1/2 T cashew butter (you could use another nut butter)
1 pinch of salt
2 T chia * optional
1 T honey

Directions   makes 9

1. Pour all the ingredients into a bowl. Stir until all combined.
2. Form into balls with hands or with cookie dough scooper.
3. Place on cookie sheet lined with parchment paper. Chill in the fridge.
4. Store in airtight container in the fridge or freezer.


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