Tuesday, August 26, 2014

Baked Peach Cobbler Wedges

 So I did a spin off of this yummy recipe. Since peach season is upon us this is a great time to make this recipe.  Great after school snack. They tasted so good with some Greek coconut yogurt. They would also be yummy alone or with cream. They would make a great breakfast, snack, or dessert. Yum!

1 large egg beaten 
 1 T. almond milk
3 T coconut sugar or brown sugar

1/2 C. Old fashioned rolled oats

1/4 C quinoa washed and dried (not cooked)
1/2 t. cinnamon
1/4 t. ground ginger
Pinch of nutmeg
Pinch of cloves
1/4 C. cashew pieces
2-3 ripe peaches but firm

Directions  Heat oven to 350 degrees.

1. Beat eggs and milk together in a small bowl. Set aside.
Put all the dry ingredients in blender or food processor and blend until there are just small crumbs. Put in small bowl. 
2. Peel the peaches and cut them into large wedges so they are about 1 inch thick. Dip them into the egg mixture and then roll them in the crumb mixture. Place them on a pan.
3. Bake about 30-35 minutes or until fork tender, not mushy.
4. Serve with Greek yogurt, with cream, or alone. 

Monday, August 25, 2014

Tomato Basil Zucchini Soup

We have a very large amount of Roma tomatoes this year. Tomatoes are what grow best for us. It sounded really good to make some soup on Sat. It had been rainy in the morning. I loved this soup. It had such a wonderful flavor. Yum! I even had some cold yesterday. 

Ingredients Serves about 8.
3 lbs Roma tomatoes (Little less or little more works too)
1/4 C olive oil = 4 T olive oil
2 tsp salt
3/4 tsp pepper

2 T olive oil
1/2 yellow onion chopped (I just chopped in the blender)

1/4 purple onion chopped up
3 garlic cloves pressed
1/2 a zucchini sliced up

1/2 red pepper chopped
1/8 tsp crushed red pepper flakes
3 fresh basil leaves (if you have them)
1 T dried rosemary
3 to 5 T dried basil leaves
4 C water (add more if it is too thick)

1. Heat oven to 400. Toss tomatoes that have been sliced in 1/4 pieces, into a bowl with olive oil 1 T basil and a little salt and pepper. Spread on cookie sheet. Roast 45 min. Don't let them burn.

2. In a large pot heat on medium heat onions, garlic with and oil,  and red pepper flakes until golden brown. Add zucchini, red pepper, and spices, and let cook a couple minutes. Then add the water. Then add the oven roasted tomatoes too. Bring to boil and then simmer about 35 minutes or until thickened. The flavor gets better as it cooks. I put the large chunks of vegetables and some liquid, into a blender and pulse for a few seconds.

3. You can add more spice if you prefer. It is wonderful to have extra! I love this soup and it freezes well for lunches! =)

Friday, August 22, 2014

Chocolate Zucchini Quinoa Bread (Gluten Free)

So do you have a lot of zucchini from your garden. This is a great healthy way to use it. It is even gluten free. Today I should be finishing up the quinoa recipes for the book. It has been interesting learning about all the things I can make with quinoa. The book is going to be gluten free for those of you who are trying to eat gluten free. It will be coming out around the first of the year. We will keep you posted. It will have a large assortment of recipes.  It is a great way to use up some zucchini without a lot of sweetener. Hope you have a great weekend.


1/3 C coconut oil
2/3 C honey
2 eggs
2 C grated zucchini
2 T cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 1/2 + 2 T C quinoa flour (You could replace w/  a different wholegrain flour)
2 T cornstarch
1 tsp vanilla

Directions Bake 350 makes 1 loaf

1. In a bowl beat together oil, honey, eggs, and zucchini. Set aside.
2. In a small bowl pour in all the dry ingredients and stir with a wire whisk.
3. Combine the two mixtures together into one bowl. Just stir until all combined.
4. Pour into greased loaf pan. Place in preheated oven. Bake about 50 min. or until toothpick comes out clean.
5. Cool a few minutes and then take out of pan and cool on cooling rack.

* You could put in a square pan or muffin pans instead of loaf pan.

Thursday, August 21, 2014

Fudgey Peanut Butter Bites

This month's Recipe Redux theme is Bars and Bites for Brown Bags. What a fun theme! If you follow our blog, you know that we love all sorts of little bites. We are always making them for snacks and treats and in lieu of cookies. We are so excited to see all the new ideas that our healthy friends come up with this month!

These Fudgey Bites are lovely because they taste like real fudge, yet they don't include processed sugar! They store well in the fridge or freezer, and make a perfect snack. I would recommend freezing them if you are going to pack them for lunch, so then they will be a perfect consistency by lunch--or whenever you choose to have a sweet bite.

1 C natural peanut butter
1/4 C coconut oil
3 T almond milk
1/2 tsp vanilla
1 1/2 T honey
1 1/2 T cocoa

1. In a bowl or blender stir or blend all the ingredients together until a nice creamy consistency.
2. Roll into balls and place in fridge or freezer in airtight container to let harden.
3. Enjoy!

Makes 10 bites

Wednesday, August 20, 2014

Coconut Watermelon Mango Sorbet (No added sugar)

One of my favorite things this Summer is creating yummy sorbets with watermelon. I have never explored all the things you can do with frozen watermelon until now. Love it! Especially for the fat that you dont need added sugar most of the time just the natural sweetness of the fruit. Which is an added bonus. 

One of my other favorite things lately is riding a bike. It is amazing how much more I can see than when I walk. We live in such a beautiful world. It is so pretty around here. I noticed the colors are just barely starting to change. Love it!


1 1/2 C frozen mangoes
1 1/2 C frozen watermelon 
5 T canned coconut milk (Chilled)


1. Put all the ingredients into the blender and pulse and stir until it turns into a smooth consistency. 
2. Scoop into bowls or freeze in airtight container until ready to serve. 

Tuesday, August 19, 2014

Banana Raspberry Swirl Sundae (Dairy Free)

This is wonderful guilt free treat that whips up in minutes. So easy and so good. It is dairy free as well. I can never have too many raspberries and the bonus is they are so good for you. :) YUM! You can double it if you want to make more.


1 frozen banana chopped up
4 T Raspberry jam or  Raspberry Chia Jam

Directions  serves 1

1. Blend and pulse the banana until all blended.
2. Scoop into dish and swirl in the raspberries. Enjoy!

Raspberry Freezer Chia Jam

I love being able to enjoy raspberries all year long. The store bought Jam just not capture the same flavor. The great thing in this recipe is you don't even cook the berries so they taste really fresh. So good. I enjoyed this on pancakes the other day. The chia is a perfect thickener. Enjoy!


1 lb raspberries fresh or frozen or any kind of berries
2 1/2 T chia seeds
3 T honey more if you want it sweeter


1. In a blender pulse berries leaving slightly chunky. Pulse more for smoother consistency. 
2. Add chia and honey and pulse a couple more times.
3. Pour into air tight containers that are freezer safe and put in fridge. Leave a little room on top for expansion. 
4. When ready to use take out of freezer and enjoy. 


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