Chocolate Swirl Cheese Cake

http://detoxinista.com/2011/02/raw-chocolate-swirl-cheesecake-bars/

–
Raw Chocolate-Swirl Cheesecake Bars
Makes about 9-12 squares

Chocolate Crust:
1 cup raw pecans
2 Tablespoons cocoa powder
2 Tablespoons pure maple syrup (preferably Grade B)
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
Directions:
In a mini-food processor (like mine, or a Magic Bullet), process the pecans until they are crumbly:
Be careful not to process too long– you don’t want pecan butter!! Well, maybe you do… but not for this recipe.
Add in the rest of the crust ingredients, and process until thoroughly combined, scraping down the sides if necessary. Then transfer the crust to a square 6″ Tupperware, lined with plastic-wrap, and press down evenly.
Place the crust in the freezer to set for at least 10 minutes, while you make the cheesecake filling.

Cheesecake filling:
1 cup raw cashews, soaked for at least an hour
1/2 cup zucchini, peeled and chopped
2 1/2 Tablespoons fresh lemon juice
2 Tablespoons coconut oil
1/4 cup honey (or agave, for vegans)
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
Directions:
Throw all of the ingredients into a blender (note: if you’re using a high-powered blender, like the Vita-Mix, you can skip soaking the cashews!) and blend until silky smooth. Pour the filling over the chocolate crust and smooth the top, using a spatula:
Now it’s time for the fun part–> adding the chocolate swirls!!!

Chocolate Swirl:
2 Tablespoons cocoa powder
1 Tablespoon pure maple syrup
1 Tablespoon coconut oil, in liquid form
Directions:
Whisk the ingredients together until smooth:
Next, using a spoon, gently pour 3-4 lines across the cheesecake bars:
It’s okay if it’s messy, because you’ll be dragging a knife through those lines next! With a light touch, drag a knife back and forth perpendicularly to the lines you made– creating a marbled look like this:
 

Once your cheesecake bars are “swirled” to your liking, place them in the freezer to set for at least 4 hours. When they are firm, you can slice and serve chilled!
Be sure to store these in the freezer– they will melt quickly at room temperature!

Flourless Chocolate Cake (Honey Sweetened)

http://detoxinista.com/2012/05/healthier-flourless-chocolate-cake-refined-sugar-free/

Healthier Flourless Chocolate Cake (refined-sugar-free)
makes one 8-inch cake

Ingredients:
4 oz. unsweetened baking chocolate
3 whole eggs
1/2 cup grass-fed butter, or coconut oil
1/4 cup cocoa powder
3/4 cup honey
Directions:
Preheat the oven to 375F, and grease an 8″ spring-form pan generously with coconut oil or butter.
Melt the baking chocolate and butter together, stirring until completely smooth. (You can use a double-boiler for this, but I prefer to simply throw the chocolate into an oven-safe bowl, and melt it in the oven for about 4-5 minutes.)

Combine the melted chocolate/butter with the cocoa powder, honey, and eggs, then whisk well until a smooth batter forms.

Pour the batter into the greased pan, and smooth the top with a spatula.
Bake at 375F for 20-25 minutes, until the center looks firm. Allow to cool in the pan for 15 minutes, then remove the sides (this is why I like using the spring-form pan!) and allow to cool completely before serving.

I recommend cutting and serving small slices… this cake is RICH!


A little goes a long way.
This cake should keep for up to a week… if you don’t eat it all before that.

5.0 from 6 reviews

Print

Healthier Flourless Chocolate Cake

Author: Detoxinista.com

Prep time:  15 mins

Cook time:  25 mins

Total time:  40 mins

Serves: 16

 

A rich, fudge-like cake sure to satisfy any chocolate cravings.

Ingredients

• 4 oz. unsweetened baking chocolate
• 3 whole eggs
• ½ cup grass-fed butter, or coconut oil
• ¼ cup cocoa powder
• ¾ cup honey

Instructions

1. Preheat the oven to 375F, and grease an 8″ spring-form pan generously with coconut oil or butter.
2. Melt the baking chocolate and butter together, stirring until completely smooth. (You can use a double-boiler for this, but I prefer to simply throw the chocolate into an oven-safe bowl, and melt it in the oven for about 4-5 minutes.)
3. Combine the melted chocolate/butter with the cocoa powder, honey, and eggs, then whisk well until a smooth batter forms.
4. Pour the batter into the greased pan, and smooth the top with a spatula.
5. Bake at 375F for 20-25 minutes, until the center looks firm. Allow to cool in the pan for 15 minutes, then remove the sides (this is why I like using the spring-form pan!) and allow to cool completely before serving.

Notes

This makes a less-sweet, dark chocolate cake. If you’d like it to be a little sweeter, I’d recommend using 70% dark chocolate instead of the unsweetened baking chocolate. ©Detoxinista.com

 

Pumpkin Recipies

http://www.thebakingbeauties.com/category/this-n-that/pumpkin-recipes

Honey Sweetened Hot Cocoa

http://www.recipestonourish.com/2011/10/honey-sweetened-hot-chocolate.html?m=1

Honey-Sweetened Hot Chocolate

Sweet, chocolaty and so comforting.

 

 

 

Equipment: Medium-Size Saucepan, Small Bowl

• 3 tablespoons raw cacao powder
• 2 tablespoons raw honey (I use local raw clover creamed)
• 2 teaspoons gluten-free organic vanilla extract
• 3 cups raw whole milk* (See Resources)

1.     Add milk to a medium-size saucepan and heat over low heat for about 7 minutes or until desired temperature.  

2.    In a small bowl, combine cacao powder, honey and vanilla.  Stir until it makes a paste. 

 

3.    Add cacao mixture to the warm milk, stir until cacao mixture has completely dissolved. 

4.    Serve immediately.

 

Yield: Makes about 3 servings.

Pumpkin Custard

http://www.grassfedgirl.com/pumpkin-custard/

 

Low Carb Paleo Pumpkin Custard

November 21, 2012 by Caitlin Weeks

(Use all organic ingredients whenever possible)

 Ingredients:

1 cup Organic Canned Pumpkin
1 tsp cinnamon
1/4 tsp ground ginger
Pinch of Real Salt
2 pinches of grated nutmeg
2 organic eggs
1/4 cup grade B maple syrup optional- leave out for a savory version or for a 21-Day Sugar Detox friendly version

(or my version: Add 8-10 drops of liquid Stevia  for a lower carb treat)
1 tsp vanilla extract
1 cup Full Fat Canned Coconut Milk (do not use boxed b/c there is not enough fat)

Directions:

Pre-heat the oven to 350 degrees. Combine pumpkin and all spices in one bowl.
In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. Whisk the egg mixture into the pumpkin mixture until well combined.
Pour the custard into 6- 1/2 cup ramekins or one medium ceramic baking dish. Place the ramekins in a baking pan and add enough water to the dish to come up 2″ high around the ramekins or ceramic baking dish. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean

 

Zucchini Boats

http://www.prouditaliancook.com/2010/05/tiny-tomatoes-big-taste.html



Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

Gluten Free Apple Harvest Muffins

http://www.thesimplemoms.com/2013/11/a-simple-real-food-recipe-gluten-free-apple-harvest-muffins-2.html

 

a simple real food recipe :: gluten free apple harvest muffins

 

Print

Author: Renee – www.theSIMPLEmoms.com

Ingredients

• ¼ cup whole milk or whole coconut milk
• ⅓ cup melted butter or coconut oil
• ¼ cup sucanat or pure cane sugar (I think honey could work too)
• 2 eggs (if you are egg free go for an egg replacer)
• Juice of 1 lemon
• 1 cup brown rice flour
• 1 cup tapioca flour
• ½ cup sorghum flour
• 2 tsp aluminum free baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt
• 1 TB cinnamon
• ½ tsp ground all spice
• 2 medium apples, finely chopped (I buzz them in my food processor)

Instructions

1. Blend the milk, butter, sugar, eggs, and lemon with a hand beater until well combined.
2. Add the flours, baking powder, baking soda, salt, cinnamon, and all spice, and blend through with the beaters. The batter is a bit dry but the apples bring in a lot of moisture once added and baked through.
3. Fold in the chopped apples with a spatula.
4. Bake in silicone cups or a buttered muffin tin at 350 degrees for 35 minutes. Check around the 30 minute mark in case our ovens run different.

Gluten Free Pumpkin Pie

http://www.naturalfertilityandwellness.com/pumpkin-pie-gluten-free-recipe/

Pumpkin Pie :: Gluten Free :: {Recipe}

Author: Renee – www.naturalfertilityandwellness.com

 

Ingredients

• CRUST:
• 1 cup organic white rice flour
• 1 tsp sea salt
• 1 tsp Great Lakes Gelatin (this is in place of xanthan gum – you may use the xanthan if you wish)
• 2 TB sucanat or pure cane sugar
• ½ cup cold butter or pastured lard, cubed up small
• 4ish TB cold water
• FILLING:
• 3 pastured eggs
• ¾ cup sucanat or organic pure cane sugar
• 2 cups pumpkin puree from a roasted pumpkin (Or one 15oz can pumpkin puree)
• 2 tsp ginger
• 1 tsp cinnamon
• ¼ tsp cloves
• ¼ tsp nutmeg
• ¼ tsp sea salt
• 1 tsp lemon juice
• 1 cup sour cream (NOT light or ULP sour cream)

Instructions

1. Put the dry ingredients for the crust in the bowl of your food processor (white rice flour, sea salt, sugar, and blend to combine.
2. Add the butter and pulse to make pea size bits.
3. Add the water and blend to combine. Start with 3 TB and work up to 4 or 5 TB. When you pinch the dough it should stick together. It will be slightly crumbly still. This is fine.
4. Scrape the dough into a plastic bag or wrap and press together into a disk. Put this in the fridge for an hour to set.
5. Take the dough out of the fridge and let it sit at room temp for about 15 minutes while you make the pumpkin filling.
6. In a medium mixing bowl, blend the eggs and sugar for the filling until smooth.
7. Add the rest of the filling ingredients to the mixing bowl and blend to combine.
8. Use the warmth of your hands to “knead” the crust dough until it feels pliable. Gently roll the dough out on a parchment paper to the size of your 9 inch pie plate. Put your pie plate upside down on the dough and flip so the dough is in the plate (it’s just easier for me to get the dough in the plate this way! This dough has no gluten, so it’s a bit fragile and not as stretchy/giving as gluten based dough). Use your fingers to mold the dough into the pie plate and stretch up the sides to crimp.
9. Pour your pumpkin filling into the pie plate with the uncooked dough and bake at 350 degrees for 50-60 minutes. A butter knife should come out fairly clean from the middle.
10. Cool and refrigerate. Serve with homemade whipped cream

Almond Flour Cinnamon Rolls

http://urbanposer.blogspot.de/2012/04/best-almond-flour-cinnamon-rolls-paleo.html?m=1

The Best Almond Flour Cinnamon Roll Biscuits

(Grain & Dairy Free)

Ingredients:

For the biscuit rolls

3 cups'Honeyville' blanched almond flour  
1/2 tsp salt (or just slightly under that amount)

1/4 tsp baking soda 

1/4 cup coconut oil/palm shortening, softened or liquid

2 Tbls honey

2 large room temp eggs (about 3.34 ounces/94 grams)

For the filling

1/4-1/2 cup honey (depending on how much sweetness you like)

1/2 cup ground pecans/walnuts

1/2 cup raisins

1- 2 Tbls ground cinnamon

Icing recipe and instructions is at the end of the post

Directions:

Directions:

Preheat the oven to 340 degrees

For best results use a high quality grind of almond flour like Honeyville

In a large bowl, combine the almond flour, salt and baking soda. Be sure to use the "Dip & sweep" method for the AF. Dip the measuring cup into the AF (it should be loose, not packed) and drag a knife or other flat edge over the top. Other forms of measuring (pouring or spooning) may result in either too much or too little flour.

In a separate bowl, gently beat together the coconut oil/palm shortening honey and room temp eggs. If the eggs are too cold, they might cause the coconut oil to harden.

Add the egg mixture to the almond flour mixture. Mix(knead) until a decently smooth dough is formed. It may seem sticky at first. Continue mixing till it firms up some. You can also let it rest in the fridge for 10 min. This will make it easier to work with.

Lightly grease the outside of the ball of dough. Roll the dough out between two sheets of parchment paper, into a 9x13 rectangle (approx.). Use a little almond flour on the bottom piece of parchment paper to keep it from sticking when you roll it up later. Take your time and get a good uniform rectangle.

Drizzle the 1/4-1/2 cup of honey evenly over the dough, then carefully spread it around to cover the whole surface. Honestly, I use my fingers to do this. I find that I am less likely to tear the dough this way. 

Sprinkle the raisins, grounds pecans and cinnamon (or whatever you like) over the surface of the honeyed dough. Try to keep the filling additions finely chopped so they do not tear through the sough when you start rolling.

Now your ready to roll it up! Turn the dough so that the short end is facing you. Starting at that end, begin to roll the edge of the dough away from you. Try to start a tight roll from the beginning. Continue rolling until you have a nice uniform log. Again, take your time and get a uniform, tight roll. If the roll cracks use the warmth of your hand to press it together and make it smooth again. Use the parchment paper to help you roll as needed. Be gentle and careful when rolling up the dough. This dough is not as  workable as a gluten based flour would be.

With a  good bread knife, cut the roll into about thick slices, I just use the width of two to three fingers (depending on how thick the roll is) as my guide. Shape them a bit if needed.

Lay the rolls cut side down on to a parchment line cookie sheet. They can be placed apart or connected. 

Bake 10-15 min.

I suggest staying close to the stove and checking a few before the baking time is up. Everyone's oven cooks a bit differently and baking times will vary depending on the size of the rolls They should be golden with some browning. The dough toward the center of the roll should be soft but not to doughy. If  baked too long they WILL become dry and hard. If cooked just right though, they will be heavenly.

When ready, remove from the oven and let cool for  about 10 min. If you try to move them before then, they are ikely to fall apart.

Drizzle with coconut butter and/or honey just before serving.

Makes about 9-10 cinnamon rolls.

For the icing

Option 1:
Just drizzle a little warmed coconut butter or honey over the rolls

Option 2:

When we want something a bit sweeter, we like this glaze: 

1/4 cup softened coconut butter (should be pourable  add more liquid as needed)   

2-3 teaspoons honey,

1/4 teaspoon vanilla extract

1/4 cup full fat coconut milk 

Mix together the coconut butter and honey to form a thick paste. 

Now add the vanilla, than coconut milk one tablespoon at a time till it is a consistency you like.

 (Note: It is important to warm and stir coconut butter when opening a new jar. The coconut oil on the top needs to be mixed into the 'butter' in order to get a nice consistency)

What to expect? These cinnamon rolls, if baked right are soft and lovely. Since it is not a yeast or gluten based dough they will not have that 'stretchy, pull apart' feel that a yeast/gluten based roll would have. I would consider them to more of a 'biscuit' style cinnamon roll and less sweet then the traditional cinnamon roll. 

- See more at: http://urbanposer.blogspot.de/2012/04/best-almond-flour-cinnamon-rolls-paleo.html?m=1#sthash.oE4tBULg.dpuf

GF Mac and Cheese (A Simple Mom's Recipe)

 

 

 

 

a simple real food recipe :: quick real food mac-n-cheese

 Author: Renee – www.theSIMPLEmoms.com

 

 

 

Ingredients

• 2 cups dry gluten free pasta (go for a rice or brown rice pasta – even our local NON health food store carries them now)
• ¼ cup Parmesan cheese, grated (organic preferable – NOT from the green can. Get a block of cheese and grate it yourself – there are SO many additives and unnecessaries in the pre-grated)
• 1 ½ cup cheese, shredded (organic and raw preferable – not pre shredded and dyed yellow – there are so many additives and unnecessaries in the pre-shredded and bright yellow cheese)
• ¾ – 1 cup whole cream or whole milk depending on how creamy or thick you like it (Organic and raw preferable. Raw cream is not available where I live, but a great local farmer does carry a quality cream. Do NOT get Ultra pasteurized.)
• ¼ cup real butter
• Sea salt/Pepper to taste
• About ¾ tsp turmeric for coloring yellow (optional only if you want the bright yellow!) OR a natural yellow food coloring – most health food stores will carry them

Instructions

1. Boil noodles in water (or like I did in chicken stock for extra nourishment!) and strain.
2. While the water comes to a boil and the noodles are cooking, warm the cream and butter in a separate pot so they aren’t ice cold when they hit the cooked noodles – just warm until they combine together. You can also shred your cheeses while the noodles are cooking.
3. Add your cooked, strained noodles and the shredded cheeses into the pot with the warmed cream and butter and combine.
4. Add your seasonings and, if you wish, the turmeric for color.

3.2.1226

Kitchen Tips:

1. This made enough for the girls and I to have 2 lunches worth and a little left over. To be honest my youngest wasn’t a huge fan – she isn’t a big “noodle” person. We just don’t eat a ton of it. She took a few bites and pushed it away asking for more broccoli instead. My 3 year old LOVED it! I thoroughly enjoyed my serving by the way
2. To reheat leftovers, just heat on the stove with a couple splashes of milk or water to re-moisten. Do not microwave or you will ruin all the good nutrients in the real cream and cheese!
3. To pack up in a lunchbox, I would get it nice and hot in the morning and store it in a thermos with a couple extra splashes of cream, milk, or water to keep it moist – it does thicken a little because the noodles will soak in more moisture.
4. Boil your noodles in homemade chicken stock for more nourishment!
5. THIS is similar to the gluten free rice pasta I get at our local grocer – shop around – gluten free pretty easy to find these days. Just be sure to read the ingredients – no soy!
6. THIS is what turmeric looks like and THIS is a good natural food dye. Again – you may be able to find these cheaper in your health food store or local grocer.
7. Read THIS and THIS on why real wholesome animal fats like those in real cheese and cream are so nourishing.

This Recipe is by Renee from The Simple Mom Facebook page. To see this and more recipies see their page http://www.thesimplemoms.com/2013/04/a-simple-real-food-recipe-quick-real-food-mac-n-cheese.html

Renee

the real food hippie :: renee is married to her superman and mama to her 2 busy bees. she loves soaking up the sun, real butter, and julia child. she believes any meal becomes great with butter, onions, garlic, and a glass of wine. her passion is helping people take baby steps to raise a real food generation in this world of highly processed food – one with healed guts, functioning minds, and solid health. Find more of Renee on pinterest and Google+.

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GF Spinach Lasagna (The Simple Mom's Recipe)

You’ll need:
1 lb grassfed ground beef
3-4 TB friendly fat to cook in (butter, coconut oil, tallow, lard)
2 medium onions chopped
4-5 cloves garlic, minced
4 small or 2 large tomatoes, seeded, juices scooped out, and chopped
2 quarts homemade beef stock (chicken stock works too)
1 TB Italian seasoning
2 cups brown rice pasta
Handfulls of organic spinach – it really wilts so don’t be afraid to really get a lot in there – I use a whole small box!
Sea salt/pepper to taste
Grated parmesan cheese or sour cream to top if desired

1. Brown the beef in a little bit of the friendly fat, in a big soup pot, and set aside – don’t drain the fat – that is major flavor and grassfed beef fat is extremely nutritious. Grassfed ground beef is pretty lean anyway – it won’t be super fatty or greasy I promise.
2. Add some friendly fat and the onions to the pot you just cooked the beef in. Saute them in the beef fat and butter with a pinch of salt to bring out their juices and sweeten. About 5 or so minutes.
3. Add the garlic and cook for a minute.
4. Add the stock, beef, seasoning, and tomatoes and bring to a boil.
5. Do not reduce to a simmer – add the noodles and boil in the stock until they are al dente.
6. Turn the heat down to low and add the spinach to wilt and cook through – will only take a few minutes or so.
7. Top with Parmesan cheese or sour cream if you want!

Kitchen Tips:

1. If you are going to freeze this you will not want to cook the pasta all the way through otherwise they will be pretty soggy. It does turn out very good after being frozen, and most often I freeze a whole batch flat in a gallon freezer bag for a new mama – it slides right in the freezer so nice and she can bring it out when she is ready for it
2. You could use rice or quinoa instead of the noodles. If you are grain free try potatoes. 

This is a Simple Mom's Recipe by Renee. To see this and many other healthy recipies check out their Facebook page http://www.thesimplemoms.com/2012/12/a-simple-real-food-recipe-spinach-lasagna-soup.html

Renee

the real food hippie :: renee is married to her superman and mama to her 2 busy bees. she loves soaking up the sun, real butter, and julia child. she believes any meal becomes great with butter, onions, garlic, and a glass of wine. her passion is helping people take baby steps to raise a real food generation in this world of highly processed food – one with healed guts, functioning minds, and solid health. Find more of Renee on pinterest and Google+.

 

Fruit Smoothie

Ingredients

1/2 cup chopped mango

1 small banana

6 Strawberries

1/3 cup greek or raw milk yogurt

2/3 cup milk or almond milk

4 ice cubes honey

(optional small handful of spinach, this will change the color)

 

Directions

 

Put all ingredients into a blender and blend until smooth. Enjoy as a healthy snack or breakfast!

Baked Applesauce (The Simple Mom's Recipe)

You’ll need:
4-5 lbs of apples (just use whatever kind you’ve got!)
2 TB real lemon juice
1 TB pumpkin pie spice or 2 tsp cinnamon
¼ cup filtered water

1. Quarter and core your apples. If you want them peeled, you can do that before you cut them.
2. Put the water and apples in a roasting pan with a lid, or dutch oven.
3. Toss the apples with the lemon juice and pumpkin pie spice.
4. Bake at 350 degrees with the lid ON for 1 ½ hours.
5. Let them cool a bit before pureeing in food processor or blender to the consistency you want.

Kitchen Tips:

1. This makes the house smell SO good. Which is why I don’t do a bunch of batches all together – I’ll do up a batch when I know I’ll be home for the afternoon or evening, and make the house smell like heaven If you need to batch up more, you could fit 2 roasting pans full in the oven.
2. I store our applesauce in pint containers and these little Ball freezer containers. The small ones hold about a cup – which is a perfect split snack for the girls I’ve been sending a half of one of those small containers with my 3 year old for her morning snack at preschool. This batch made 2 pints full and 4 of the smaller containers.
3. We like our applesauce a little “chunky” but you can puree it further and it will be nice and smooth.
4. This took me about 10 minutes to get into the pan, then hands off for a little over an hour, and about 15 minutes to puree – not long at all. And that is doing it in batches in my smaller processor – if you have a real blender or processor, you can do it in one batch most likely super fast!
5. You can leave out the pumpkin pie spice (or cinnamon) if you like your applesauce plain – it is still really good! I used to batch up baby food apples this way!
6. I don’t think the applesauce needs extra “sweet” but if you think it needs more, by all means add some honey or maple syrup

This Recipe is compliments of Renee from Simple Moms. To see this great recipe and many other great real food recipies check out Simple Moms here http://www.thesimplemoms.com/2012/10/a-simple-real-food-recipe-baked-applesauce.html

Renee

the real food hippie :: renee is married to her superman and mama to her 2 busy bees. she loves soaking up the sun, real butter, and julia child. she believes any meal becomes great with butter, onions, garlic, and a glass of wine. her passion is helping people take baby steps to raise a real food generation in this world of highly processed food – one with healed guts, functioning minds, and solid health. Find more of Renee on pinterest and Google+.

 

Healthy Homemade BBQ Sauce

Nutrient Dense BBQ Dipping Sauce Ingredients

• 1-finely diced white onion
• 1 ½ heads of garlic, shredded
• 4 cups beef bone broth – learn how to make beef bone broth here
• ½ cup apple cider vinegar
• 2 cups molasses
• ½ teaspoons allspice
• 2 tablespoons celery salt
• 3 cups tomato paste
• ¾ cup spicy mustard
• 3 teaspoons horse radish

Nutrient Dense BBQ Dipping Sauce Method

1. Heat onions & garlic in 4 cups bone broth on medium stove heat.
2. Turn stove heat down to low.
3. Add all other ingredients, and combine completely by stirring.
4. All sauce to cook for 45 minutes – 1 hour, stirring occasionally.
5. At this point, test the thickness of your sauce. When you’re happy with the consistency, remove it from the heat.
6. If you want a thicker sauce continue to cook down with occasional stirring.
7. If you want a thinner sauce, add ¼ cup bone broth or water at a time until you reach the desired consistency.

Yields: 3 quarts

This post was generously contributed by Monica Ford of Real Food Devotee. Check back next Friday for more delicious recipes from Monica that will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.

photo credit: An Eye Full Studio

Gluten Free Paleo Banana Pancakes

http://tv.greenmedinfo.com/gluten-free-dairy-free-banana-pancakes-in-1-5-minutes/

Ingredients

3 Bananas
3 Eggs
Cinnamon
Sea Salt
Cocont Oil or Real Butter

Directions

Smash 3 bananas in a bowl. In a seperate bowl whisk eggs. Combine and mix well. Add a little cinnamon and sea salt. Cover skilled with coconut oil or butter. Cook a few minutes on each side.
Cover with Agave, real maple syrup or even peanut butter.

Apple Boats

In an effort to get my daughter to eat healthier snacks and more peanut butter (she does not like pbj)  we came up with Apple Boats. Let the kids smear on the peanut butter and add the raisins. Add little toothpicks with a sail for a cute fun snack for parties. You can also do the same with bananas slices. We all know kids love to play with their food ;) You can also sub any nut butter.

Whole Wheat Tortillas (100 Days of Real Food)

(100 Days of Real Food)

Serves: 12 Tortillas

Adapted from Anson Mills

Ingredients

• 2½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
• ½ cup oil (I used avocado oil)
• 1 teaspoon salt
• 1 cup warm water (heat in the microwave for 1 min)

Instructions

1. In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
2. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
3. Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
4. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
5. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
6. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
7. Grease the pan with a touch of oil (or ghee) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.

 

 

This a great page with lots of great healthy from scratch recipies
Great Homemade Whole Wheat flour tortillas from 100 Days of Real Food
http://www.100daysofrealfood.com/2010/05/26/recipe-whole-wheat-tortillas/

Gluten Free Banana Bread (The Simple Mom's Recipe)

Another great recipe from Simple Mom's
http://www.thesimplemoms.com/2012/09/a-simple-real-food-recipe-banana-bread-gluten-free-with-dairy-and-egg-free-options.html

Gluten Free Banana Bread


3 large ripe bananas
½ cup coconut flour
1 cup white rice flour or sprouted brown rice flour
¼ cup organic honey
1/3 cup softened butter (if you are dairy free use melted coconut oil)
3 eggs (if you are egg free use egg replacer or flax eggs)
2 tsp baking soda
1/4 tsp sea salt
1 TB cinnamon

1. Mash up the bananas in your mixing bowl with the back of a fork.
2. Pour the rest of the ingredients in the mixing bowl and blend with and mixer until blended through.
3. Spread the batter in a well greased (with butter or coconut oil) small loaf pan.
4. Bake at 350 fo 45-50 minutes. Do the toothpick test though – you may have to bake a little longer.

Kitchen Tips:

1. This freezes up great! If you see ripe bananas go on sale at the grocery store, stock up and make up some of this bread for the freezer! I did this right before I had my second baby and loaded up my freezer with 4 loaves that took care of breakfast or snacks for a while after baby was born!
2. Because of the great nutrition and filling quality of the ingredients in this bread, it makes a perfect breakfast topped with cream cheese, butter, or coconut butter.
3. Make up the batter the night before if you have to so all you have to do is stick it in the oven in the morning while getting ready for the day. The batter only takes about 5-7 minutes to get together anyway!
4. Makes great muffins too! This recipe fills up a 12 muffin tin but you will want to bake them more like 25 minutes – keep an eye on them and tooth pick test them!

Crock Pot Fahitas/ Simple Mom's Recipies

I just have to share this delious recipe we tried the other night. Simple Mom's is a great site with lots of fun tips and yummy healthy recipes. Here is the one we tried last night.
http://www.thesimplemoms.com/2013/03/a-simple-real-food-recipe-crockpot-beer-beef-fajitas-allergen-and-beer-free-options.html
We also tried our own spin on this recipe using Simply Organic fahita seasoning and added refried beans all on some gluten free Amaranth wraps (La Tortilla) and whole wheat wraps. With the left overs I put shredded cheese, refried beans and the fahita mix and rolled them up and froze them from quick easy lunches! I recommend trying both versions...YUM!

Whole White Wheat Blueberry Applesauce Pancakes with Flax

1 Large Egg (organic is best)
1 Cup Meijer Naturals white whole wheat flour
3/4 cup raw buttermilk (Mooville is a great alt, the raw milk makes the fluffiest pancakes)
1 TSP of plain or maple Agave or 1 packet Stevia or Brown Sugar
2 TBS flaxseed (we use Bob's Red Mill)
2 TBS Coconut oil or Butter or Healthy Oil
3 TSP baking powder
1/4 TSP salt
2 TBS of unsweetend applesauce
1 pint organic blueberries( or less depending how much you like, any fruit can be used)

Beat egg in bwl with fork or hand beater until fluffy. Beat in remaining ingredients until smooth. I added a little more milk until I got the consistancy, I like them a little runny. Heat griddle to medium heat. I used a combination of coconut oil and real butter to grease the skillet. Pour about a 1/4 cup per pancake and flip when each side turns golden brown. Be sure to enjoy with REAL maple syrup!

Tuna Cakes

1 can tuna
1 cup cooked brown rice
diced carrots and peas
diced onion
1 egg
1 tsp lemon juice
3 tbs unrefined oil or real butter
1 cup sliced almonds
1/2 tsp galic salt and onion powder
cook rice and peas carrots and onions together according to rice box directions
Beat all ingredients together and form balls, smash into patties
Grease baking sheet
Bake 350 about 15 mins
Makes about 6-8
Salt and pepper to taste

Breakfast Caserole

12 eggs beaten
1/2 cup raw milk or almond milk
1 1/2 cup diced potatoes or more with peppers and onions
1 can diced tomatoes or 2 diced roma tomatoes also optional
1/2 package cubed or diced ham
(optional 2 pieces of ripped up Sammy's GF millet bread)
mix together and sprinkle with garlic salt, onion powder and paprika
handful of chives (optional)
Bake about 40 min at 450 degrees or until center is completely cooked

Basil Tomato Soup

 

 

Ingredients

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
source: http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe/index.html?fb_action_ids=10151113945661324&fb_action_types=og.likes&fb_source=aggregation&fb_aggregation_id=246965925417366

Pasta e Fagioli Soup

This is a delicious version of Olive Garden's Pasta Fagioli.
To make gluten free you can use rice noodles(make sure you cook them seperate so they do not fall apart) or eliminate them all together. Or go meatless! Either way this is a hardly delious soup!


Ingredients:
1lb ground beef (I used 90/10 grass fed)
1 small onion, chopped (1 cup)
1 large carrot, chopped (1 cup)
2 stalks celery, chopped (1 cup)
2 cloves garlic, minced
28oz can crushed tomatoes
15oz can tomato sauce
15oz can beef broth (plus more for heating)
15oz can red kidney beans (with liquid)
15oz can great northern beans (with liquid)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2×2″ parmesan rind (optional)
8oz dry ditalini pasta
Directions:
1. Brown ground beef in a large soup pot over medium-high heat until no longer pink, lightly seasoning with salt & pepper. Drain then return to the pot. Add onions, carrots, celery, and garlic, lightly season with salt & pepper, then saute for 10 minutes, stirring occasionally. Add the remaining ingredients, except for the pasta, then simmer for 1 hour stirring occasionally.
2. When the soup has 10 minutes left to simmer, cook pasta in salted boiling water until just under al dente. Drain then add to the soup and simmer for 5-10 more minutes. Remove parmesan cheese rind, then serve.

http://iowagirleats.com/2012/09/13/copycat-olive-garden-pasta-e-fagioli-soup/