Friday, April 24, 2015

Teff Hot Cereal (gluten free)



Life continues to move along. We just got back from a trip to Florida. I have never been there before. We had a great time and enjoyed lots of water and sunshine. My favorite part was being with my husband. 

I continue to love having hot cereal for breakfast. It is fun to experiment and try new ones. This is a wonderful one loaded with nutrition. Look here to see some of the benefits to added Teff to your diet. This made a great breakfast. I get a wonderful satisfied feeling when I have a nice hot breakfast. It is a great way to start your day. I think I am going to make some for a snack. It is making me want some looking at the pictures. 

Here is something fun to watch to brighten up your weekend. Here cares about each one of us. 



Ingredients

1/2 C cashew milk or milk of your choosing
1 C water
1/2 T coconut oil
1 T honey or other sweetener 
1/2 C Bob's Red Mill Teff
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 C raisins optional
top with
additional milk

Directions   Serves 2

1. Put a medium saucepan pan on the stove and turn to medium heat. Pour in milk, water, oil and honey. Let it heat up a couple minutes.
2. Stir in the Teff until all combined. Stir in the cinnamon, nutmeg and raisins. Let the mixture come to a boil
3. Turn down the heat to medium low and cover. Let cook for 15 to 20 min. Stirring often. 
4. Pour into bowls and top with milk if desired. It warm. 

*You could make it the night before and store in an airtight container in the fridge and heat up in the morning. 

Wednesday, April 1, 2015

Squash Parmesan (Gluten Free)




I thought it would be fun to make a gluten free dish with squash substituting the squash for the pasta. I have seen it done with thin strips of zucchini I thought it would be fun to cube the squash. I really liked it. I just used my food chopper and it was a quick and easy process.
 




Ingredient  Serves 4

Spaghetti sauce:

onion, chopped in small pieces
2 T minced garlic
1 T olive oil
2 15 oz cans of whole tomatoes
1 T Balsamic vinegar
1 tsp salt
1 T dried parsley
1 T basil or 3 basil leaves (I actually put in both because I love basil)

1. Cook the onions and garlic in olive oil in a skillet till tender.
2. Chop up tomatoes in the blender.
3. Add the remaining ingredients along with tomatoes to onion and garlic. Cook until nicely thickened. the longer you let it simmer the better the flavor.

Squash

3 T olive oil2 yellow squash
2 zucchini 
1/2 tsp garlic salt
1/2 tsp salt
Parmesan cheese

1. In a skillet heat  up the oil on medium heat, and then pour in the squash and salts. Cook until still firm but softened. (Al dente)
 2. Then take off the heat. 
3. Scoop on to plates and then pour sauce on top. 
4. Grate on parmesan cheese on top. Enjoy



Monday, March 30, 2015

Lemon Chia Parfait


I have always loved lemon yogurt and have struggled with buying it because it has so much added sugar and additives. So I made my own homemade lemon parfait. It was so amazing smelling the lemon zest. I love that smell it almost as good as the food. The real lemon juice adds a nice flavor to it too. This was a winner.

Ingredients

1 C plain Greek yogurt
1 1/2 tsp fresh lemon juice
2 tsp lemon zest
1 T chia
1 tsp honey or more for sweeter version
garnish 
with lemon zest

Directions      serves 1

1. Put yogurt into the bowl and stir in juice, zest, chia and honey until creamy.
2. Garnish with more lemon zest and enjoy.


Thursday, March 26, 2015

Homemade Chia Lemonade (or slushie)


We had a wonderful day yesterday watching our daughter get married to a wonderful man. We are very excited to have him join our family. It was a beautiful day. "It's a wonderful life."

Oh Happy Day!

It is a regroup day putting things back together. I have been dreaming about making my own homemade lemonade. I finally took the time to do it today and it was good.

Ingredients

1 C water
7 T honey (more if you want it sweeter)
3/4 C fresh lemon juice
1/4 C chia
3 C Ice Cubes

Directions  Serves 2

1. In a saucepan heat water and honey together on medium heat until they are all combined. Then stir in the lemon juice.
2. Take off the stove and stir in the chia.
3. Pour into blender with ice and blend until combined. (If you want it slushie wait until the lemon mixture cools to add the ice.) Serve right away after blending.


Wednesday, March 18, 2015

Coconut Tapioca Pudding (Dairy free & Gluten free)




 I love tapioca pudding and I have been looking at Bob's Red Mill Tapioca pearls for a while thinking it would be fun to use them to make pudding.

So I finally made some yesterday and really enjoyed the creamy wonderful pudding. So did my family. I had my cute little grandsons over yesterday and they enjoyed it too.

Ingredients

2/3 C Bob's Red Mill Small Pearl Tapioca
1 1/2 C water
1 can of coconut milk
1 C milk (Use cashew milk or almond or ?)
dash salt optional
3 eggs separated
1/2 C honey or other sweetener
1/4 C honey or other sweetener
1 tsp vanilla
fresh berries for on top

Directions    serves 6

1. Pour the tapioca  into a bowl and pour the water on top. Let them soften for 30 min.
2. After the 30 minutes is done pour tapioca and water into saucepan on medium  heat.
3. In a small bowl beat egg yolks stir in coconut milk, milk, salt and 1/2 C honey. Then stir into tapioca on the stove. Stir until it starts to boil. Turn down and simmer on low until it thickens about 10-15 min.
4. In the meantime pour egg whites and honey together until it forms soft peaks.
5. Fold 1 C of the tapioca mixture into the egg whites and then stir it back into the rest of the tapioca.
6. Cook on medium low for another 3-4 minutes. Take off the heat and stir in the vanilla.
7. Pour into serving bowls. Let cool down and eat in 15 min. Or put in fridge covered with plastic and eat cold.
8. Serve with fresh fruit.




Monday, March 16, 2015

Strawberry Spinach Salad With Vinaigrette


This salad reminds me of Spring! I love Spring. My husband made this salad yesterday. I love when he helps in the kitchen. He adds a nice extra touch to the things he makes. It is a busy time around here getting ready for our daughters wedding next week. Happy Time!

The salad was:

5-6 C spinach
1/2 C sliced almonds
1 C sliced strawberries
1/2 C sunflower seeds
sometimes I also add a thinly sliced red onion
Optional items

1/3 C bacon bits
1/2 C shredded Parmesan

Layer the ingredients so you get all the ingredients in each serving. 

I put the dressing on right before serving.  It will get soggy if you do it too far ahead. Add a little bit of dressing at a time to get just the right mix. 

dressing:

2/3 cup olive oil
1/4 honey or sugar 
2 TBSP. diced purple onion
1/2tsp. salt
3TBSP. apple cider vinegar
1/4 C chia *optional
Blend in blender or food processor until smooth. 



*If you use bacon. An easy way to do the almonds is to take the bacon bits and the almonds and saute' them together.  This gives the almonds some of the bacon flavor and roasts them a bit.  

Friday, February 27, 2015

Citrus Power Drink (Great way to fight a cold)


I have been fighting a cold the past few days. I have been really enjoying a lot of citrus. I have found that when I drink citrus when I have a cold it tastes so good and breaks up the congestion. I made this today and it was so good. I was sad when it was all gone. Next time I will have to make a bigger batch. 

Ingredients

1 juice orange
1/2 lemon
3 clementines peeled
1 T chia
1 T honey
1 C water
1 C ice cubes

Directions
1. Squeeze the juice of orange and lemon into the blender. Throw in the clementines, chia, honey, water and ice. Blend until smooth. 
Enjoy! 



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