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Thursday, December 29, 2011

Ginger Ale

This recipe is not only great for replacing your soda, but it has some amazing healing benefits for when you are sick!

Ginger Ale

1/2 cup shredded fresh ginger root
1/2 tsp. sea salt
1/4 cup fresh lemon juice
2 tbsp. whey/suero gold
5-6 drops liquid stevia, or 1 tbsp. RAW honey
2-3 cups of water
1 glass jar

Place all ingredients into the glass jar (make sure water isn't to full, you should leave an inch at the top of the jar).
Tighten and let it sit out for 3 days.
After three days strain and place in refrigerator. Serve chilled with natural sparkling water

Variations:
Add raspberries to make it festive.

Tuesday, December 27, 2011

Chicken Nuggets

Recipe Created By: Kelcie Yeo

Grain Free, Dairy Free, High Fiber, High Protein Chicken Nuggets!


2 large ORGANIC chicken breast
1 cup organic coconut flour
2 organic free range eggs
1 tbsp. garlic powder
1 tsp. sea salt
1 tsp. basil and oregano
1 tbsp. ghee/butter
1 tbsp. coconut oil

Place chicken on a plate or cutting board and slice into strips.


Crack eggs into a bowl and whisk.

Dip the chicken strips into the egg and coat it.

Place the coconut flour into another bowl with seasonings.


Dip the egg coated chicken into the coconut flour and coat well!

In a large frying pan place the ghee/butter and coconut oil into the pan at a medium heat.

Let it melt completely.

Place coated chicken in the pan and let it fry on each side for 10 minutes (maybe longer).


Serve with raw healthy Ketchup

Monday, December 26, 2011

Christmas Eve Dinner

Recipes created by: Kelcie Yeo

Christmas Eve Dinner, grain free, low carb, dairy free, and delicious!

Roast
2 1/2 lb. organic, 100% grass-fed roast
1 750 ml bottle of pure red wine
2 tbsp. ghee
1 tsp. sea salt
1 large red onion
2 medium apples
3-4 cloves of garlic

Rub roast with salt and ghee. Place in a crock pot, pour wine over and add apples, onions and garlic. Cook on low for 5-7 hours.

Mashed Faux-tatoes
3 medium cauliflower, chopped
1/2 cup softened organic grass-fed butter
1 tsp. sea salt
chives (optional)

Cook cauliflower in a pot of water until tender. After cooked, place in a food processor or powerful blender such as a vita mix. Blend until consistency is like mashed potatoes. Add softened butter and salt and blend until combined. Sprinkle with chives and serve.

Asparagus
1 bunch of fresh asparagus, washed
2 tbsp. organic coconut oil
2 tbsp. organic coconut sap/sugar
1/4 cup chopped walnuts
1/4 cup craisins

Put melted oil in a pan and add asparagus, top with coconut sap/sugar, walnuts and craisins. Cook at 400 for 15-20 minutes.

Salad
1 box of organic baby romaine
2 ripe avocados
1/4 of a red onion chopped
1 cucumber seeded and chopped
1 tomato chopped
raw walnuts, raw sunflower seeds, and feta cheese

Top with my italian dressing

Saturday, December 24, 2011

Christmas Eve Breakfast

I made my families Christmas Eve breakfast this year. An annual thing that I have started this year!


Everything I made was, GRAIN FREE, DAIRY FREE, SUGAR FREE (I only used low glycemic sweeteners), SOY FREE and CORN FREE.


Everything turned out wonderful! 


The original recipe comes from The Whole Life Nutrition Kitchen but I did a lot of my own critiquing with this recipe.

Grain Free, Egg Free, Dairy Free and Sugar Free Cinnamon Rolls with Dairy Free "Cream Cheese Glaze


Dry Ingredients:
3 cups almond flour 
1 cup arrowroot powder
1 tbsp. baking powder
1 tsp. sea salt
1/2 tsp. baking soda


Wet Ingredients:
1 cup cooked mashed sweet potato 
1 cup unsweetened applesauce
1/3 cup grade B maple syrup 
1/3 cup melted virgin coconut oil
1 tbsp. pure vanilla extract


Filling Ingredients:
1/2 cup soft (not melted) coconut oil
1/4 cup agave 
1/4 cup coconut sugar
4 tbsp. cinnamon


"Cream Cheese" Glaze Ingredients:
3/4 cup mashed sweet potatoes (still warm)
1/4 cup grade B maple syrup 
2 tbsp. coconut oil (ghee/butter will do as well)
2 tbsp. unsweetened applesauce
2 tbsp. arrowroot powder
2 tbsp. pure vanilla extract
1/8 tsp. sea salt


Instructions:

  1. Preheat oven to 350 degrees. Oil 2 cake pans with coconut oil, and set aside.
  2. Mix dry ingredients together in a large bowl.
  3. Place all wet ingredients together in a vita mix and blend until creamy.
  4. Pour wet ingredients into dry ingredients and mix well.
  5. After all ingredients are mixed spoon more arrowroot powder and almond flour into the batter until it can be formed into a ball.
  6. Generously sprinkle a mix of more arrowroot powder and almond flour on your counter or large cutting board.
  7. Coat the dough with the flour until it can be rolled out flat.
  8. To spread the filling start by spreading the softened coconut oil onto the dough until all is covered.
  9. Sprinkle on the coconut sugar, cinnamon and agave (with your hand spread filling all over the dough).
  10. Begin to roll up the dough. If your dough is sticky then coax it with more arrowroot and almond flour using a spatula.
  11. Once you have rolled up your dough, take a serrated knife and slice the rolls out and place in your oiled pan. 
  12. Bake for about 30-35 minutes.
  13. To make glaze place all ingredients in a vita mix or blender and blend until creamy. Pour over cinnamon rolls once their down cooking.

  



I also Made Grain Free, Dairy Free, Sugar Free, Corn Free, and Soy Free pancakes!
Those were my favorite!

Pancakes

2 organic free range eggs
2 tbsp. melted coconut oil, or ghee (I used ghee!)
2 tbsp. coconut milk
5-6 drops liquid stevia
2 tbsp. coconut flour
sprinkle of sea salt
1/8 tsp. baking powder



  1. Combine all ingredients except for the flour together and whisk well. Add in flour and mix thoroughly.
  2. Place 1 tbsp. coconut oil in a pan and turn on a low heat until all oil is melted.
  3. Spoon batter into the pan and cook.
  4. Makes about 8 pancakes!
You can serve it with raw berries (what I did was the night before took frozen berries and place them in the fridge to thaw and used that to put on my pan cakes!) Also you can powder xylitol in a coffee bean grinder and sprinkle some on your pancakes!







I also served raw apples (they were from my grandparents organic apple orchard and I had cut them up and froze them to used for raw applesauce and different things, so I just took them out the night before and let them thaw. They were wonderful! You can sprinkle cinnamon and lemon juice on them and it's fantastic!)


I also made grain free almond vanilla bread and raw eggnog



Thursday, December 22, 2011

Corn Free Healthy Baking Powder

If you are like me, every single little thing NEEDS to be healthy! LOL. I am working on being a little more relaxed about it.
The other day I looked on the back of our baking powder and saw all these unpronouncable names along with corn starch! Gross right!

Well here is how you can make your own baking powder!

1 part baking soda
2 parts cream of tartar
2 parts starch

I found out how to at: The Spunky Coconut

"Ants" On A Log

This is a kid friendly, healthy snack filled with nutrients and it has an amazing taste! It's also SOO easy!

"Ants On A Log"
2 stalks of celery, washed and cut into 2 inch long pieces
2 tbsp. organic raw cashew/almond butter
1/4 cup organic raisins
1 organic apple slices

Spread nut butter on celery and line with raisins. Serve with apple.



The idea was from the Dr. Axe cookbook

Egg Free, Dairy Free, Grain Free Brownies

This is a wonderful high protein low sugar dessert!

Brownies

1/2 cup + 2 tbsp. water
1/8 tsp. xanthan gum


1/2 tsp baking powder (corn free, gluten free baking powder)
1/2 tsp. baking soda
3 tbsp. coconut flour
1 cup almond/cashew butter
1/4 tsp. sea salt
1/2 tsp. liquid stevia (sweet leaf is the best
1/2 tsp. pure vanilla extract
1/3 cup maple syrup 
1/4 cup cacao powder
1-2 drops peppermint essential oil (optional)


  1. With a hand mixer beat water and xanthan gum together until foamy. 
  2. Add vanilla and stevia and beat. Add agave and nut butter and beat well. 
  3. In a separate bowl combine baking powder, baking soda, sea salt, cacao and coconut flour together. 
  4. Add the dry ingredients in and beat for 1-2 minutes until completely smooth. Add in about 1/2 cup of water if batter is too thick (it will probably need the water). 
  5. Spoon a tablespoon at a time of the batter into a greased muffin pan. You should fill batter up half way. 
  6. Put into the the oven at 350 for 5 minutes. Take out and with a spoon smooth surface of each brownie. 
  7. Place back into the oven for about 15 minutes. Check and make sure they are cooked. Let it cool for 10-15 minutes and serve.


Original recipe from the spunky coconut

Grain Free Cinnamon Buns

This is a fantastic recipe! My brother LOVED it!

High protein, low sugar tasty breakfast

Cinnamon Buns

1 cup blanched almond flour
2 tbsp. coconut flour
1/2 tsp. baking soda
1/4 tsp. sea salt
1/4 cup melted coconut oil
1/4 cup agave nectar
3 organic free range eggs
1 tsp. vanilla

Cinnamon Topping
2 tbsp. agave nectar
1 tsp. cinnamon
1 tbsp. melted coconut oil

The cinnamon bun recipe comes from elana's pantry

Dairy Free "Cream Cheese" Frosting
3/4 cup cooked and mashed sweet potato (still warm)
1/4 cup maple syrup
2 tbsp. coconut oil (you could also do ghee or butter)
2 tbsp. unsweetened applesauce
2 tbsp. arrowroot powder
2 tsp. vanilla
1/8 tsp. sea salt

Frosting Recipe comes from The Whole Life Nutrition Kitchen

Combine dry ingredients in a bowl. In a separate bowl combine wet ingredients together. Combine wet and dry ingredients together and stir together well. Scoop batter into muffin pan about half way. Scoop cinnamon topping on top of the muffins and bake at 350 for 8-12 minutes (I did 8). Let them cool for 10 minutes and then gently scoop out of pan and serve. Drizzle dairy free "Cream Cheese" Frosting on top.

Dairy Free "Cream Cheese" Frosting
Combine all ingredients in a vita mix or blender and blend until really smooth and creamy. Keep scraping sides and continue blending until consistency is smooth and creamy.


Saturday, December 17, 2011

Healthy Christmas Give Away

This Christmas with so many people trying to be healthy, the last thing you want in your house is JUNK!
Here are some great ideas that are very reasonable and HEALTHY to give away to friends and loved ones.

Fruit Basket With Healthy Goodies

3 Oranges
5 Organic Apples
1 loaf of Grain Free Lemon Bread (you could do almond, or even grain free cookies instead)
1 jar homemade best ever "Natural Essence" body cream, made by myself, my mom and my sister.
2 bars of Beyond Organic Chocolate

Take the basket (available at Michael's or Hobby Lobby, wait for after Christmas sales), fresh greenery (we used the clippings from our Christmas tree, stored them in a large bucket in our garage with water and they stayed fresh). Place the greenery on the bottom of the basket and place fruit, body cream, chocolate and loaf and arrange the way you want (fruit is best on the bottom). Decorate the basket with a ribbon and you have the perfect healthy gift!

The wonderful thing about this gift basket is it's easy and you can critique it the way you want!




Grain Free "Sugar" Cookies

These are REALLY good! You can make two versions, one with butter/ghee (ghee will make them dairy free but still taste buttery) or you can make them slightly different with coconut oil.

Buttery "Sugar" Cookies

2 1/2 cups blanched almond flour
1/2 tsp. sea salt
1/2 cup organic 100% grass-fed butter cut into pieces (or ghee, make sure your ghee was in the fridge for at least 3-4 hours, so it was able to harden!)
1/4 honey
1 tbsp. vanilla extract

In food processor place almond flour and salt and pulse briefly.
Add agave, ghee/butter, and vanilla and pulse until well combined.
Separate dough into two balls and place each ball on a piece of parchment paper.
Place a nother sheet of parchment paper on top of each ball and roll out until 1/8 inch thick.
Place in freezer for 30 minutes.
Using cookie cutter cut cookies out and place on a baking sheet.
Pre heat oven to 350 degrees and bake for 7-10 minutes.
Cool and serve.

Add my butter cream frosting recipe and it makes the best sugar cookies EVER!



Coconut Oil "Sugar" Cookies

2 1/2 cups blanched almond flour
1/2 tsp. sea salt
1/4 tsp. baking soda
1 tsp. cinnamon
1/2 cup melted coconut oil
5 tbsp. honey
1 tbsp. vanilla extract

In large bowl combine dry ingredients together.
In smaller bowl combine wet ingredients until WELL combined (it helps to whisk).
Mix wet ingredients with the dry and stir until all is combined.
Chill in fridge for an hour.
Place dough in between two pieces of parchment paper and roll out until 1/8 inch thick.
With cookie cutters cut cookies out and bake them in the oven at 350 for 7-10  minutes.
Take out and let it chill.
Frost with my butter cream recipe!



Wednesday, December 14, 2011

Grain Free Gingerbread Cookies!

Ok, these smell exactly like them, taste exactly like them, and well they might not look like your traditional gingerbread men! But I will make them look like it next time! :)

High Protein, Grain Free, Low Carb, LOW Sugar, Dairy Free, Gingerbread Cookies!

6 Organic, free range farm fresh eggs
1/3 cup butter, ghee or coconut oil (I used ghee)
1/2 cup yacon (instead of molasses, yacon is a low glycemic sweetener and taste like molasses)
3/4 cup coconut sap/sugar (it taste like brown sugar, but its a low glycemic sweetener)
1/4 tsp. sea salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground clove
3/4 cup coconut flour

Blend all ingredients together except for the flour. Mix thoroughly. Add flour and combine well for 3-5 minutes until thick. Pre heat oven to 400 degrees. Begin to fill a cookie sheet with spoonfuls of dough. Place into the oven for 12-14 minutes. 

A fantastic HEALTHY treat for Christmas time!



Tuesday, December 13, 2011

Easy Grain Free Kid friendly Snack

I make this for my brother when I don't have enough time to cook up something, or when we get home later then usual.

Its loaded with good fats, protein, CLA, vitamins, minerals, fiber and HE LOVES IT!

Apples with Cashew butter and Raw Honey

2 organic apples sliced
2 tbsp. organic cashew butter (no salt added)
1 tbsp. organic RAW honey
pinch of sea salt

Mix cashew butter, honey and salt together until thoroughly combined. Serve with apples and a glass of Amasai

Yummy Salad

Garden Salad

1 cup organic chopped romaine lettuce (or spinach)
1/2 medium cucumber peeled and diced
1 large tomato diced
1 avocado peeled and sliced
1 organic grilled chicken breast diced
1/2 cup shredded Beyond Organic Really Raw Cheese

Throw all ingredients into a bowl and mix up. Top with homemade dressing.

Home Made Healthy Pizza

Healthy Grain Free Pizza


1 grain free pizza crust
1 cup of homemade pizza sauce
1 cup Beyond Organic Really Raw Cheese (shredded) 


Crust 
2 cups blanched almond flour
1 tsp. sea salt
2 free range eggs


Pre heat oven to 350 degrees, and set aside a large baking sheet. Cut two pieces of parchment paper the size of the baking sheet. In large bowl stir together flour, salt and egg. Place dough in between two pieces of parchment paper and roll dough out until you make a 10 inch circle, 1/8 inch thick. Remove the top piece of parchment paper and transfer the dough and the bottom piece of parchment to the baking sheet.
Bake for 15-20 minutes until golden brown. Remove and put toppings on while still warm. Place it back into the oven and bake it until desired.




Sauce
7 oz. tomato paste
1/4 cup water
1 tbsp. herbes de Provence 
1 tsp. sea salt
1 tbsp. minced garlic


In sauce pan bring all ingredients to a boil. Decrease heat to low and simmer for 10-15 minutes until thick. Spread sauce over the crust (left over can be put away in refrigerator for up to 4 days, otherwise just freeze it).









Thursday, December 8, 2011

Healthy Marshmallows

Healthy Marshmallows

1/2 cup xylitol
1 cup coconut sugar
1 1/2 cups water
1 tbsp agave
4 packets unflavored gelatin
2 organic egg whites at room temp
1 tbsp vanilla

In a medium sauce pan, place all sweeteners, and 3/4 cup water, then bring to a boil over medium heat. Continue to boil until mixture reaches 230 degrees.
While waiting for the sugars and water to boil spring the gelatin over the remaining 3/4 cup water and let it rest. In your electric mixer place your egg white (room temp) and beat on high until a stiff peak forms.
When your sugar mixture reaches 230 degrees, whisk in the gelatin mixture. Add this gelatin/sugar mixture to your electric mixer of stiff peak egg whites. Mixing on medium low and slowly pour the mixture in. After well mixed, add in the vanilla. Slowly raise the speed to high and beat for ten minutes. Then place in a prepared 13X9 inch pan (greased with coconut oil). Pour mixture into pan. Working quickly use wet hand to press the marshmallow into the pan then use wet spatula to smooth out the lumps. Let sit on the counter for 4 hours or over night. Use a large knife dipped in water cut into squares dipping the knife in water as needed. You can also use cookie cutters dipped in water. If desired toss the marshmallows in powdered xylitol and serve.

Powder xylitol in a coffee bean grinder.

Whipped Cream

I made this recipe up as well today to go with the hot chocolate! :)

Dairy Free!!!!!! This is LOW in sugar and high in protein!!!!!!! :) Love that!


Whipped Cream
3 organic egg whites
1/2 cup coconut sap/sugar
dash of vanilla 
Beat egg whites in a heavy duty mixer for 2-3 minutes. Add vanilla and coconut sugar and beat on high for 5-7 minutes! Until stiff and white. Add to cupcakes, hot chocolate or  serve with fresh berries. 

Hot Chocolate

I made this recipe up today! :)
Hot Cocoa 
3/4 cup organic full fat coconut milk
1/2 cup water
1/4 cup cacao powder
1/2 cup agave 
1/2 tsp. vanilla
Simmer coconut milk and water in a small sauce pan for 10-15 minutes. In a bowl combine cacao powder, agave and vanilla until you make a sauce. After 15 minutes of simmering add in the chocolate sauce and whisk well (you can add more or less cacao powder depending on how rich you like your hot chocolate). Let mixture simmer for 10 more minutes. 
Variations: Add 1-2 drop peppermint essential oil to make it peppermint hot chocolate.




Wednesday, December 7, 2011

Tropical Smoothie

Kayla's Favorite Tropical Smoothie

This has a lot of nutrients and it does taste very good! My sister absolutely loves it! For those who are like me though and are VERY sensitive to sugar this recipe probably will be a bit much for you!

Tropical Smoothie

1 frozen banana
1 cup frozen mango
1/2 cup pineapple 
1/4 cup raw fresh squeezed orange juice
1/2 cup coconut milk 
1/2 cup mango peach amasai

Blend all ingredients together in a blender or vita mix. 

This recipe is packed with vitamin C, prebiotics (not pro, pre), probiotic, MCFA (medium chain fatty acids) and fiber! A great healthy dessert! :)


Sunday, December 4, 2011

Grain Free Chocolate Cake

Grain Free Chocolate Cake, with Butter Cream Frosting! 

This is, believe it or not HEALTHY! Yep! Oh and the frosting too! :)

HEALTH BENEFITS:
This is actually high in protein, CLA (top bat burner on the market), omega 3's, low in sugar, high in antioxidants and magnesium. And sense the frosting contains xylitol (comes from birch bark, its the next thing after stevia so its REALLY REALLY LOW in sugar content! But it looks and tastes like sugar). Xylitol is actually very good for your teeth and will protect your teeth from cavities!

Chocolate Cake

2 cups blanched almond flour
1/4 cup unsweetened cacao powder or cocoa
1/2 tsp. sea salt
1/2 tsp. baking soda
1 cup honey or 3/4 cup maple syrup
2 large fresh free range eggs
1 tsp. pure vanilla extract

Preheat oven to 350 degrees and grease a 9 inch cake pan with coconut oil and powder with almond flour. 
In large bowl combine dry ingredients. In medium bowl combine wet ingredients. Stir dry ingredients together with the wet ingredients and beat with a hand held beater. Pour into cake pan and bake for 35-40 minutes. 

Butter Cream Frosting

2 blocks of soft kerrygold organic grass-fed butter (or 2 cups of ghee to make it dairy free)
1 cup powdered xylitol (powder it in a coffee bean grinder)
1 tsp. vanilla extract
1 tbsp. arrowroot powder

Beat butter/ghee, xylitol and vanilla with a hand held beater until creamy.


I made up the frosting recipe! But the cake recipe comes from Elana Amsterdam's cook book The Gluten Free Almond Flour Cookbook 

To make this a double layer cake just double the recipe. And frost top of bottom layer to have frosting in the middle!




Saturday, December 3, 2011

Chocolate Covered Caramel

Yep, HEALTHY chocolate covered caramel!

1/2 cup coconut oil (melted, but still raw)
1/3 cup raw organic cacao powder or cocoa
1/2 tsp. english toffee stevia (we called sweet leaf serveral times, the brand we get, and asked if they had anything artificial that they put into their stevia, and every time they answered very kindly "no, just essential oils.")
1 tbsp. raw agave
1/2 cup dairy free, sugar free caramel 

Combine all ingredients excepts for the caramel in a bowl until it forms into a chocolate sauce. Fill candy molds half way and freeze for 1 hour. Take caramel (cold caramel) and fill almost to the top of the mold and freeze for 5 hours. Cover the caramel with remaining chocolate sauce and freeze for another 2 hours.
Pop out of candy mold and enjoy (store them in freezer not refrigerator!)


How To Make Ghee

If you are like me, you cannot tolerate dairy! Not even organic raw grass-fed dairy! I get rashes and stomach pains when I have just a tiny little bit! Well I have some great news for you! GHEE! 

Ghee is made out of butter, but it has ALL of the milk solids removed! Leaving you with the nutrients! CLA and Omega 3's. Also ghee has been known to heal the lining of the stomach. In India it is called holy for its many healing properties!

Here's how to make it!

Step 1. Take 4 sticks of GRASS-FED, UNSALTED, ORGANIC butter and place them into a sauce pan.

Step 2. Turn stove on to a very low heat.

Step 3. After 30 minutes of letting it simmer begin to remove the milk solids that form at the top of the oil. After you have skimmed off the white milk solids let it simmer for 20 more minutes.

Step. 4 After 20 minutes remove any remaining milk solids and let it cool.

Step 5. place an unbleached cheese cloth over a little strainer (you know the wire ones that you hate cleaning because they are so tiny) and pour into a jar.
Your Ghee will last several months on the shelf and does not need to be refrigerated.