Mom On The Glow: Recipes

Showing posts with label Recipes. Show all posts

Wednesday, July 11, 2018

Tropical 'Nice' Cream!!

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I'm an ice cream fanatic. I would choose it as my one food to take with me to a deserted island. Most of the ice cream out there however isn't made with the best ingredients, so it's nice to have some alternatives for those times when you're craving that frosty goodness but don't want all the sugar and artificial ingredients.</div>
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This version is healthy for the whole family. This spin on ice cream is
not only simple to make, but includes all the tastes of summer – pineapple,
coconut and banana! It also provides a serving of protein and some healthy fats
to fuel your day!<o:p></o:p></div>
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Tropical ‘Nice’ Cream</div>
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Ingredients: (makes 6 servings)<o:p></o:p></div>
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2 frozen
bananas<o:p></o:p></div>
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2 cups
frozen pineapple chunks<o:p></o:p></div>
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2 scoops
vanilla protein powder<o:p></o:p></div>
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1 can full
fat coconut milk (chilled overnight in fridge)<o:p></o:p></div>
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Optional: 1 tsp Blue Spirulina powder
(this is a superfood that gives this treat it’s beautiful blue color!)<o:p></o:p></div>
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Blend all
ingredients in your blender. Enjoy immediately or place in the freezer for one
hour if you like it a little more frozen. Alternatively, you can pour the
mixture into your ice cream maker to create more of a firmer ice cream. Enjoy!<o:p></o:p></div>

Tropical 'Nice' Cream!!

I'm an ice cream fanatic. I would choose it as my one food to take with me to a deserted island. Most of the ice cream out there how...

Thursday, October 5, 2017

Drunkin' Donuts...Pumpkin Donuts with Butter Rum Icing!

Sometimes I lay awake at night inventing recipes. Yes, these are things that keep me up at 
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night, don't judge. One night I was going through my wish list of what I wanted to do with Pumpkin...I've done the power balls, the muffins, the latte etc. Then it came to me...a delicious donut. And I was going to challenge myself to not only make it grain-free, but also low carb to make it keto-friendly.<div class="separator" style="clear: both; text-align: center;">
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I had to think about how I would make it 'moist' (sorry, I know people don't like that word). There's nothing worse than a dry donut (or any other baked good for that matter). I've definitely produced many 'paleo' baked goods that are just disappointing. It had to have the right amount of wet ingredients, a good dose of fats, and not too much coconut flour (a death sentence for baked goods in my opinion). 
 
Then there was the icing. Could I make an icing that didn't contain conventional sweeteners (to keep it keto), and that would compliment the pumpkin flavors. Rum came to mind. And Butter. It was a done deal.  
 
So here it is. It's full of fall flavors and spices, gives you the feeling of indulging, yet won't wreak havoc with your blood sugar. You won't need to take a nap after. You can let the kids have seconds. It's got HEALTHY fats, so don't be scared. Fiber? Check. Protein? Check. 
Enjoy this with an afternoon cup of coffee - I know I will!! 
 
This donut comes in at 3g of net carbs (say what?? compare that to a regular donut at 45-60g of carbs) 
 
For the Dough: (Makes 12 donuts...I had a little left over and made 2 muffins:) 
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNY4F-aZAzaMoDdKCAATzaATfbkb2UDeBpc3TZI28NdbaPocW6iZ4fZ_6-D7b5yO4HHG4yWvckMN9AmHXPz3oxNlcZPj3h4EnXNCiX03U7tKuSjE95An7xjCuyMj_XZfSFbfDclyv_Y9rg/s1600/donut3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1028" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNY4F-aZAzaMoDdKCAATzaATfbkb2UDeBpc3TZI28NdbaPocW6iZ4fZ_6-D7b5yO4HHG4yWvckMN9AmHXPz3oxNlcZPj3h4EnXNCiX03U7tKuSjE95An7xjCuyMj_XZfSFbfDclyv_Y9rg/s320/donut3.jpg" width="205" /></a>4 eggs 
1 cup pumpkin puree (from a roasted pumpkin OR canned, but NOT sweetened) 
1/2 cup sweetener (xylitol or erythritol - I used 'Swerve' confectioners) 
1 cup plain greek yogurt (if dairy free, use 3/4 cup full fat canned coconut milk) 
1 tsp vanilla 
1/2 cup melted coconut oil 
1/2 tsp salt 
1 TBSP cinnamon 
1 TBSP pumpkin pie spice 
1 tsp baking powder 
1/2 cup ground flax seed 
1/4 cup coconut flour 
1 cup almond flour 
 
Blend together your wet ingredients, then sift your dry ingredients into the wet mixture. Mix them gently until just incorporated. Place into a piping bag or ziploc bag (cut corner) and pipe into your donut tray. Bake at 350 C for 20 min. or until set but not too brown! Turn out onto a cooling rack and cool before icing. 
**Note: - you can make these into muffins if you don't have a donut tray!! 
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7yjm8sc3cman13PucMmZ_iw-wEoX0Agt93WOQQ3gVNMbsi3GzgV3aAefhn19ShTXh6sRBNMdk6x_G2ZMYF7Kx5EAqTb7GArKTOGDR8hjVy2EacESFPb17x5ArtamMYTB-f1Xv0t72E5k/s1600/donut1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7yjm8sc3cman13PucMmZ_iw-wEoX0Agt93WOQQ3gVNMbsi3GzgV3aAefhn19ShTXh6sRBNMdk6x_G2ZMYF7Kx5EAqTb7GArKTOGDR8hjVy2EacESFPb17x5ArtamMYTB-f1Xv0t72E5k/s320/donut1.jpg" width="180" /></a> 
Butter-Rum Icing: 
-1/2 cup salteed Butter or Ghee (if dairy-free, use 1/4 cup coconut butter and 1/4 cup  
coconut oil) MELTED 
-2 TBSP Rum 
-1/2 cup sweetener (I used Swerve) 
**You can melt these all together on the stove top, or melt the butter in the microwave and then stir together.  
Dip each donut into the warm Rum Butter icing and let cool.  
 
Nutrition per donut (this will vary slightly based on ingredients used) 
Calories- 239 
Carbs - 7.2 
Fiber-4.2 
NET Carbs -3g 
Protein-7.5g 
Fat-20g

Drunkin' Donuts...Pumpkin Donuts with Butter Rum Icing!

Sometimes I lay awake at night inventing recipes. Yes, these are things that keep me up at night, don't judge. One night I was going ...

Tuesday, November 22, 2016

Raw Cookie Dough Caramel Bar

This is one of those desserts that is NOT disappointing despite being made of super clean ingredients that your body can actually recognize AND use as a source of fuel. It's perfect for that afternoon snack with a little black coffee....yummmm. 
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It's also really versatile. You can make this entirely paleo or vegan, but you can also play around with the flavors. 
 
Raw Cookie Dough Layer: 
1 cup coconut flour (sub oat flour if you are not grain free) 
1 cup cashews 
1/2 tsp salt 
1/3 cup coconut oil (melted) 
1/3 cup maple syrup (sub honey if you are not vegan) 
 
Place the above ingredients into food processor and process until smooth and sticky. Then add one of the following flavor combos and pulse until incorporated: 
Options -  
-for lemon cookie dough, add the zest of one lemon and 2 TBSP lemon juice 
-for chocolate chip cookie dough - add 1/2 cup dark chocolate chips 
-for pecan butterscotch - add 1/2 cup chopped pecans and 1/2 cup butterscotch chips 
 
Transfer into seran lined loaf tin and place in the freezer while you make the rest. 
 
Caramel Layer: 
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1.5 cups dates (if they are really dry soak in hot water for 15 min. then drain) 
2 Tbsp melted coconut oil 
1/3 cup almond butter (sub tahini or sunflower butter) 
1 tsp vanilla 
1/2 tsp salt 
3 Tbsp water 
 
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKUqpHNcec2z1LXTFdp3ysfluDOeSoB6d4eVP_rD5D9XoT-6nzP7fADz8MyRDD9OwznEdVStLVc8Agjj8bqvNEF5JkunT8jLmH3E6i67ECmlDDhrJ2QZA6IkXEEa6walGvu_Dh02l_F3q/s1600/rawcookiedough3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKUqpHNcec2z1LXTFdp3ysfluDOeSoB6d4eVP_rD5D9XoT-6nzP7fADz8MyRDD9OwznEdVStLVc8Agjj8bqvNEF5JkunT8jLmH3E6i67ECmlDDhrJ2QZA6IkXEEa6walGvu_Dh02l_F3q/s320/rawcookiedough3.jpg" width="180" /></a>Place the above ingredients into food processor. Pulse several minutes until smooth and creamy. You may need to add extra water if it's too thick. Place ontop of cookie dough layer. Place back in the freezer. 
 
Chocolate layer: 
1/4 cup coconut oil OR cocoa butter 
1/4 cup raw cocoa powder 
1 Tbsp almond milk (or milk alternative) 
1 tsp vanilla 
2 Tbsp maple syrup or honey 
 
Melt the above ingredients over medium heat in sauce pan. Once melted let cool slightly then pour over caramel layer. Place back in freezer until set (20 min.) Top with Maldon Sea Salt flakes. You can keep this bar in the freezer and slice off a piece when needed OR keep in the fridge. Enjoy! 
 
 
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Raw Cookie Dough Caramel Bar

This is one of those desserts that is NOT disappointing despite being made of super clean ingredients that your body can actually recognize ...

Tuesday, November 8, 2016

Congee - a miracle soup! (Instant Pot Recipe)

I remember back when I was studying Traditional Chinese Medicine at the Canadian College of Naturopathic Medicine, learning about how different cultures use food to cure different 'imbalances' in the body (what a crazy concept to those of us in North America 
right??). In the Chinese culture they use things like 'Change of Seasons Soup' to support the body during the change of seasons. They add herbs like astragalus, eleutherococcus and ginger into chicken soup to help keep the body from getting sick. My mind was blown - I remember fumbling my way through china town, asking different vendors if they had 'change of seasons soup'...they thought I was crazy. Turns out it's kind of like asking for 'curry' powder in an Indian market - everyone has their own family recipe. I did come home with a selection of dried up barks and berries, and proceeded to make my first batch, which was surprisingly tasty. 
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I also learned about Congee. In fact congee came up A LOT. Turns out it helps everything from digestive upset, diarrhea, weak digestion and as a general prevention for good health. It is commonly served in Chinese households, like us North Americans eat Mac'n Cheese (ok, I know YOU know better than that, but I'm making a point).  
 
Congee is basically a rice porridge, but the magic happens when it is cooked for long period of time, sometimes overnight. The rice completely falls apart, making a thick and slippery soup. From a naturopath's perspective, the rice then releases 'gamma-oryzanol'. Gamma-oryzanol has been shown in studies (mainly in Japan) to ease heartburn, heal ulcers, treat gastritis, and act on the digestive control centers in the brain (thus used as a digestive support and balancer). Pretty cool right? I love using it in my practise for patients with colitis, unspecified gastrointestinal symptoms (IBS), diarrhea, flu, stomach bugs and heart burn. 
 
Congee is a beautifully simple and versatile soup. There are literally hundreds of variations, all with unique healing properties depending what kind of meat, vegetables, seasonings or beans you may add. Back when my husband (then boyfriend) live in Toronto, we frequently enjoyed going for lunch to the local Congee Restaurant - yes, the ENTIRE menu was congee...just different flavors - Chicken, Pork, Beef, Seafood, Vegetable etc. DELICIOUS! 
 
Chicken Congee 
 
Place the following ingredients, in this order into the Instant Pot (if you don't have one, just use a regular pot and do it stove-top - don't worry about the order, just put it all together into the pot). 
 
-1.5 cups long grain Jasmine Rice 
-a few dried shiitake mushrooms (this is optional for flavor) 
-1 strip of wakame (or kombu) 
-1 inch of ginger sliced 
-2 garlic cloves crushed 
-6-8 chicken pieces (dark meat works best - thighs, drumsticks etc) 
-1 carton of chicken broth (optional - can use water) 
-5 cups water 
-sprinkle of sea salt (you will later adjust saltiness with your toppings, so don't use too much) 
 
Set Instant Pot to 25 min. OR bring to a boil in regular pot, turn heat down, and let simmer at least 2 hours (although it gets better the longer you do it).  
 
When serving, top with the following OPTIONAL toppings: 
-bean sprouts 
-green onion 
-sesame oil 
-hoisin sauce 
-sriracha hot sauce 
-peanuts 
-hard boiled eggs 
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Congee - a miracle soup! (Instant Pot Recipe)

I remember back when I was studying Traditional Chinese Medicine at the Canadian College of Naturopathic Medicine, learning about how differ...

Monday, November 7, 2016

Raw Caramel Bites - Vegan & Paleo

Ok so I can't take credit for this recipe AT ALL other than I varied the ingredients based on what I had in the pantry, and I used a combo of like 5 different recipes and just made up my own, but the concept of raw caramel from date puree isn't a new one, nor is the nut/date crust.  
 
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So it all started when my neighbour Karla dropped off a 'raw caramel slice' at my house, and I devoured it all by myself (although i'm pretty sure i was supposed to cut it into at least THREE pieces, because it was REALLY rich, lol). So I asked Karla for the recipe, but it turns out I was out of almonds (so I used walnuts), and didn't have tahini (so I used almond butter). But ok, whatever, I still made it and this is my spin on it I guess! I hope you like it, but if you don't have these items in your pantry, just substitute like I did:) 
 
 
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Raw Caramel Bites</div>
 
Crust: 
-1 cup nuts (walnuts, pecans or almonds) 
 
 
-1 cup dates (soaked if they are really hard) 
-1 Tbsp coconut oil 
-pinch of salt 
 
Blend the above ingredients in a food processor until only small pieces of nut are visible and it sticks together. Press into a seran-lined loaf pan if your are doing 'slices', or into a mini-muffin tin for 'bites'. The seran wrap is important to get the finished product out! Put into the freezer until you are ready for the next layer 
 
 
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Caramel Layer 
-1 cup dates (soaked) 
-1/2 cup almond butter (or nut butter of sunflower butter, or tahini) 
-1/4 cup coconut oil 
-1/4-1/2 cup maple syrup (depending how sweet you like it) 
-pinch of salt 
-water - depends on your final consistency. Add 2-4 TBSP to make it slightly gooey - you can see from my pic that it's pretty thick. 
 
Blend the above ingredients until you reach the consistency of caramel (see picture). Spread this on the first layer - the colder the first layer is the easier it will be to spread this layer on top without disturbing it. I wet my hands and pressed it down - it does NOT flow. Place back in the freezer 
 
Chocolate Layer 
-1/4 cup raw cacoa powder 
-1/4 cup coconut oil or cocoa butter 
-2 Tbsp maple syrup 
 
Melt the above ingredients on a low heat until melted. Whisk together. Pour over caramel layer. Place back in the freezer and WAIT! It will harden within 20 min or so. You can pull it out of the pan/muffin molds and slice or enjoy. 
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Raw Caramel Bites - Vegan & Paleo

Ok so I can't take credit for this recipe AT ALL other than I varied the ingredients based on what I had in the pantry, and I used a com...

Saturday, October 29, 2016

Gluten-free Protein Pumpkin Pancakes

I have several cups of pumpkin puree that I need to use up over the next few days, and this recipe used up lots! The texture of these turned out great, unlike some of my past pancake creations (I drive my kids crazy always experimenting) ! 
I don't know about you, but I hate how I feel after standard pancakes, like I could take a nap 15 min after eating them. I hate that sugar crash. when I eat pancakes there HAS to be a protein component or at the very least a healthier flour version than wheat. This pancake has both of these requirements! 
I used Quinoa flour, but if you don't like it's strong flavor feel free to swap out with spelt, buckwheat, a mix of almond/coconut flour or another gluten-free blend! 
 
Recipe  
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-1 cup pumpkin puree 
-2 eggs 
-3/4 cups quinoa flour 
-1 TBSP baking powder 
-1 tsp pumpkin pie spice 
-1 tsp cinnamon 
-pinch of salt 
- I scoop vanilla protein powder (I used whey) 
-3/4 cup water or milk alternative (adjust liquid to how thick you like the batter) 
Optional: add 1-2 TBSP ground flax/chia/hemp hearts 
 
Put all ingredients into the blender and blend. Pour into a hot pan and flip when golden 
 
Pumpkin pie yogurt topping 
-1 cup plain or greek yogurt 
-1/2 cup pumpkin puree 
-1 tsp pumpkin pie spice 
-2-4 TBSP maple syrup

Gluten-free Protein Pumpkin Pancakes

I have several cups of pumpkin puree that I need to use up over the next few days, and this recipe used up lots! The texture of these turned...

Wednesday, October 26, 2016

Roasted Cauliflower Curry Soup

This was a simple creation that I made to use up a head of cauliflower that had been siting in my fridge for a few days. If you like the deep flavours of curry as much as I do you will love this soup. 
As a naturopath I appreciate the anti-inflammatory effects of this soup - you get the double benefits of using 'cruciferous' veggies (cauliflower, brussel sprouts) which are amazing at balancing your estrogen levels and helping the liver detoxify, and the antioxidant and anti-inflammatory effects of the turmeric. 
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Ingredients: 
-1 head of cauliflower 
-1 onion, chopped 
-2 garlic cloves, crushed 
-2 carrots, chopped 
-1 liter Broth (chicken, vegetable or just water) 
-Olive oil 
-Sea Salt & Pepper to taste 
-1-2 TBSP curry (depending how spicy you like it) 
-1 TBSP turmeric 
-optional: brussel sprouts for garnish 
 
Turn on your oven to 425. Separate your cauliflower into large florets. Drizzle with olive oil, sprinkle with turmeric and salt and give them a toss. On a separate pan place your cleaned brussel sprouts and toss them with olive oil and some salt. Place both pans into the oven. 
 
Remove the cauliflower after 15-20 min- it should be slightly firm still, not cooked all the way through (leave the brussels in the oven for 40 min to fully roast them). Place the cauliflower into a food processor and pulse to 'rice' the cauliflower (it should have the look of rice when you are done). Set aside. 
 
In a pan on medium-high heat add 1-2 TBSP olive oil, curry, salt, onion, garlic and carrots. Sautee until soft. Add your liquid and continue cooking for 15 min (you can add less or more liquid depending how you like your soup. You can now either puree this mixture or leave it as is. Add your cauliflower back in. Serve into bowls with a few roasted brussels on top, and a splash of hot sauce!

Roasted Cauliflower Curry Soup

This was a simple creation that I made to use up a head of cauliflower that had been siting in my fridge for a few days. If you like the dee...

Gluten-free Apple Caramel Cake!!

I have made SO many versions of this cake by now, and it always turns out satisfying, whether you want to go full gluten-free, spelt version, or good old wheat flour.  
What sets this cake apart is the VAST amount of apples that it uses, and very little dough. The 'icing on the cake' (no pun intended) is the caramel sauce that gets poured over the cake at the end, leaving it moist and sweet! 
 
INGREDIENTS FOR THE CAKE 
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-4 cups chopped apples 
-3 cups gluten-free flour (or your flour of choic) 
-1 cup brown sugar (or coconut sugar) 
-3/4 cup melted coconut oil (or butter) 
-3 eggs 
-2 tsp vanilla 
-1 tsp baking soda 
-1 tsp salt 
-1 TBSP cinnamon 
 
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8h3Q3ZVz9lAjqS1Q-gsX4_sy-RVzDwxsgbWUlllXR0flA5ja5t0kjH54njHzBGokIy30WjKFkKlQf_Rujf70boojtWIDjqXNWpch2aziqCqgqlT-gKi5TFD1S4Fbp9uzhgqd2GjcP-f5x/s1600/20161023_161610_1477486895020.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8h3Q3ZVz9lAjqS1Q-gsX4_sy-RVzDwxsgbWUlllXR0flA5ja5t0kjH54njHzBGokIy30WjKFkKlQf_Rujf70boojtWIDjqXNWpch2aziqCqgqlT-gKi5TFD1S4Fbp9uzhgqd2GjcP-f5x/s320/20161023_161610_1477486895020.jpg" width="180" /></a>Beat the coconut oil, sugar and eggs until smooth. Add the flour, baking soda, salt, cinnamon and vanilla - blend until incorporated (don't over mix). Add the flours and mix until even. Plop it all into a parchment lined 9x13 pan (the batter will seem really THICK, and like there are too many apples and not enough batter, but that's fine). Smoosh it all down, and bake at 360 for 40-45 min. After cake is done, make your caramel sauce and pour over the top. 
 
INGREDIENTS FOR THE CARAMEL SAUCE (pour this over baked cake) 
*Note: I have tried different versions of this - some thick, some thin, some vegan, some full dairy. Whatever your preference, the cake will taste nice. Here's 3 versions I've tried: 
 
Regular Caramel sauce: 
-1 cup brown sugar 
-1/2 cup butter 
-pince of salt 
-1/4 cup cream (VERSION 2 - I used 2 tsp of powdered skim milk one day because I didn't have cream, and the Caramel got REALLY thick, like candy!!). 
 
Bring all ingredients to a boil, turn down heat and continue stirring for 3 min (it should be bubbling). Pour over cake. 
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Vegan Caramel Sauce: 
-1 cup brown sugar 
-1/2 cup butter-flavored coconut oil 
-pinch of salt 
-1/4 cup almond milk 
 
Follow same instructions as above 
 
To watch the BEHIND THE SCENES making of this cake with my daughter <a href="https://www.youtube.com/watch?v=znvkjvEVVLg">CLICK HERE!</a>

Gluten-free Apple Caramel Cake!!

I have made SO many versions of this cake by now, and it always turns out satisfying, whether you want to go full gluten-free, spelt version...

Wednesday, October 5, 2016

Cookie dough Pumpkin Balls...an experiment gone yummy!

I love to roast pumpkins this time of year, and today I had two little guys that I roasted and pureed to use in smoothies, pancakes, muffins, loaf, dinner and more! Yup, I love ALL things pumpkin. I reserved some of the pumpkin puree for immediate use, and wanted some pumpkin in my belly ASAP, so I made these no-bake delicious pumpkin balls. 
 
I didn't know what I was doing at the start, but kept adding things until the consistency was right. I hope I have the amounts right for you:) But I think it's basically no fail, just add extra coconut flour if it's not firm enough OR extra pumpkin if it's too dry 
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Here goes! 
 
Ingredients: 
-1 cup pumpkin puree (either canned, or roasted pumpkin) 
-1 cup ground almonds (or almond flour) 
-1/2 cup coconut flour 
-1/4 cup ground flaxseed 
-1/4 cup honey (less or more depending how sweet you like it) 
-1/4 tsp sea salt 
-1 tsp Pumpkin Pie Spice 
-1 tsp Cinnamon 
 
Put all ingredients into the food processor and mix until it sticks together. Check to see if the mixture sticks together when you pinch it, but is not TOO wet. If it's too wet (your pumpkin puree may be more or less watery), add more coconut flour. 
 
NOTE: be careful with how much coconut flour you use - it will continue to absorb moisture as it sits, so don't make it TOO dry! 
 
Roll about 1 Tbsp into balls using your hands. As an option, roll each ball in cinnamon or cinnamon sugar (I used cinnamon and Lakanto brand Monk fruit sweetener). 
 
Refrigerate the balls - they will firm up further! 
 
NOTE: These balls are paleo, gluten-free, grain-free, and dairy-free! To make them vegan, sub the honey for maple syrup! 
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Do you want more pumpkin recipes?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGWZ2qVycPZl3q409vLOo4r5nqcTKr95qTYxccRU9OtaFuQuKBCR9ccAmOi1JNcBjZnGB97e7jh7Bx0NvRBR51bTkaC__Q51NHwyY2LR0_52XS8Hdb_bS8soi4oym84CQ3HYasd6r9N70/s1600/pumpkin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGWZ2qVycPZl3q409vLOo4r5nqcTKr95qTYxccRU9OtaFuQuKBCR9ccAmOi1JNcBjZnGB97e7jh7Bx0NvRBR51bTkaC__Q51NHwyY2LR0_52XS8Hdb_bS8soi4oym84CQ3HYasd6r9N70/s320/pumpkin.jpg" width="320" /></a> </div>
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Try my <a href="http://momsontheglow.blogspot.ca/2015/04/superfood-pumpkin-pie-balls.html">Superfood Pumpkin Balls here</a></div>
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or my <a href="http://momsontheglow.blogspot.ca/2015/12/paleo-pumpkin-cheesecake.html">Paleo Pumpkin Cheesecake</a></div>
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Cookie dough Pumpkin Balls...an experiment gone yummy!

I love to roast pumpkins this time of year, and today I had two little guys that I roasted and pureed to use in smoothies, pancakes, muffins...

Tuesday, September 20, 2016

Golden Milk...a warming, magical drink!

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I just returned from 2 days of soaking in the latest Naturopathic information this past weekend. The conference was all about Auto-immune conditions, and there was this undertone of 'Inflammation' being at the heart of many chronic conditions, but also the fact that inflammation is responsible for everything from high cholesterol, chronic fatigue, mood disorders, weak immune systems and so on. Of particular note was the extensive research presented on Curcumin, one of the active ingredients in Turmeric. 
 
You may know Turmeric as the bright yellow spice in Indian cuisine, but Turmeric (or specifically it's active ingredient, Curcumin) is now showing up in almost EVERY anti-inflammatory supplement on the market. It is one of our MOST powerful herbs for decreasing inflammation in arthritis, but also has so many other important properties (similar to some other polyphenols) - decreasing cancer cell growth, heart health, stopping cognitive decline, reducing arterial plaques and the risk of diabetes. 
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibg-oPA9BmnJNQ8orNke8zCicagxYxYYfQ7SDMSQ2ymjfRnqOLB-ZpMfAxFFrmhjKGIBNqdCxjoj3xRL_6T_jO2gCWPD5l16gcXF7_TtQvrlwUlycqI4sw8pGmsTrYmji95h8ph6uQKGlB/s1600/milk3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibg-oPA9BmnJNQ8orNke8zCicagxYxYYfQ7SDMSQ2ymjfRnqOLB-ZpMfAxFFrmhjKGIBNqdCxjoj3xRL_6T_jO2gCWPD5l16gcXF7_TtQvrlwUlycqI4sw8pGmsTrYmji95h8ph6uQKGlB/s320/milk3.jpg" width="245" /></a> 
Here's the thing, we don't use it very much in North American cooking, and it can be a pain to take as a supplement, but why not make it into a warming tea? If you like the taste of Chai tea, you will probably like this drink - it's warm and nutty and intense (which may not be for everyone) 
 
Golden Milk has been around for years, but is now gaining popularity as a way to increase the consumption of Turmeric. This specific concoction is great for the kids to strengthen their immune system (the ginger has it's own additional health benefits and increases the body's internal temperature, fighting off infections). The cinnamon has a blood sugar balancing effect. 
 
Here's how I make it (you will find variations of this recipe online, but this one seems to be family-friendly!). 
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Golden Milk Recipe
-2 cups of milk of your choice (almond, or coconut, or whatever you like) 
-1 tsp Turmeric powder 
-1 tsp Cinnamon 
-a few slices of fresh or frozen ginger OR 1/4 tsp powdered ginger 
-pinch of Sea Salt 
-1/4 tsp of black pepper (black pepper helps with the absorption of Turmeric) 
-honey to taste (I use 1/2 tsp for myself but a full tsp for the kids) 
 
Bring the milk and all spices to a boil, then turn off the heat. Let sit 10 min to infuse if you have the time. Add the honey, mix, and then strain into cups. I would drink most of the above recipe on my own, but my kids would split that into 2 servings for themselves. If you find turmeric too bitter, cook it a few minutes before turning the heat off. Drink it warm!! The heat activates the turmeric and makes it more absorbable. 
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Golden Milk...a warming, magical drink!

I just returned from 2 days of soaking in the latest Naturopathic information this past weekend. The conference was all about Auto-imm...

Wednesday, June 22, 2016

Grain-free Banana Bread (no sugar added)!

I love how easy this recipe is, and how clean the ingredients are. All the sweetness comes from the bananas and apple sauce, and there are no grains in this recipe (so a great choice for those on 
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restricted diets). This recipe is so nutritious that you can enjoy a slice for breakfast, pre or post workout, or as an afternoon snack. My kids love this banana bread - that's why I make 2 at a time! I always intend to freeze one but the first is usually devoured within minutes of leaving the oven, so the other goes into the fridge, pre-sliced, ready to grab for the week! 
 
Ingredients: (makes TWO loaves) 
- 4-5 Ripe Bananas 
-3 eggs 
-1/3 cup coconut oil (melted) 
-1/2 cup applesauce 
-1 tsp cinnamon 
-1/2 tsp salt 
-1 cup ground almonds or almond flour 
-3/4 cup coconut flour 
-1 tsp baking soda 
-1 tsp baking powder  
 
In your mixer, mix the all the ingredients except the flours and baking soda/powder. Once well blended, add the remaining ingredients and mix until incorporated. Pour into 2 parchment lined loaf pans. Bake at 350 C for 45 min or until an inserted fork comes out clean. One serving is roughly a 1 inch slice (but you may find yourself cutting a slightly larger slice:)

Grain-free Banana Bread (no sugar added)!

I love how easy this recipe is, and how clean the ingredients are. All the sweetness comes from the bananas and apple sauce, and there are n...

Friday, March 18, 2016

Lemon Cashew Cookie Dough...a little dose of Spring!!

There's something about the freshness of lemon that makes me feel Springy (is that a word??)...you know, the opposite of winter heaviness and darkness - fresh and light and airy! I enjoy lemon in my water and REALLY love lemon in my food - especially the sharpness of lemon peel with it's intense lemon flavor. 
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This energy ball  tastes a lot more like cookie dough than my previous recipes. I wanted to do something that DIDN'T use dates and nuts like many of the others I make - I wanted something with a softer texture that resembled more of a cookie dough. NAILED IT. Sorry I get excited, but this is like biting into a soft cookie dough. The difference here is using coconut flour for the cookie-like texture and honey as a sweetener (as opposed to dates) - keep in mind if you want to follow a truly Paleo diet you can substitute maple syrup or even Monk fruit. 
 
 Man I could add these little balls into some ice cream and be the happiest Mama ever. But that's just over-kill and I need to show some restraint with Summer just a few short months away and my first triathlon getting closer:)  
 
So I will enjoy these as-is with a cup of coffee and savor a few minutes to myself before the kids come running in and devour the entire plate (I'm lucky I had time to take a few pics while they played outside today!!). 
 
 
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These are NO BAKE which make them a quick and easy snack that you can whip up in 10 min flat. 
 
Lemon Cashew Cookie Dough 
 
1 cup cashews 
1 cup coconut flour 
1/3 cup nut butter (I've used almond or sunflower) 
1/3 cup honey (or maple syrup - adjust based on how sweet you want it) 
1 tsp vanilla extract 
pinch of sea salt 
1/2 tsp cinnamon (or omit) 
zest of one lemon 
juice of 1/2 lemon (more or less depending on how sticky your dough is) 
 
Place all ingredients in the food processor and whirl, using a spoon every little while as your mixture stops blending. Your dough is ready when you can pinch it together and it sticks. Roll into 1 inch balls - refrigerate or freeze. 
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Lemon Cashew Cookie Dough...a little dose of Spring!!

There's something about the freshness of lemon that makes me feel Springy (is that a word??)...you know, the opposite of winter heavine...

Monday, March 7, 2016

A Snack to satisfy your CHOCOLATE craving WHILE fuelling your body - Nut & Seed Bark!

Over the weekend I was looking for that little something to enjoy that would satisfy my craving for chocolate, but without sabotaging my hormones, bowels or skin. I also wanted something QUICK - I didn't feel like baking. I decided to use coconut oil as the fat component and cocoa powder for the chocolaty flavor. 
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In case you're interested in HOW these ingredients fuel your body, here's a quick summary: 
 
Coconut Oil - this medium chain triglyceride (MCT) isn't broken down like most other fats - it goes directly to the liver where it can be used as energy very quickly (bypassing the digestive process where it will often be stored as fat to be used later). MCT also manages cravings, improves blood sugar regulation, allows your body to burn fat more efficiently and is an amazing energy source for athletes. 
 
Cocoa - I'm talking about REAL cocoa, not the sweetened hot chocolate mix from back in the day. Cocoa has the ability to increase our serotonin production, which makes us feel happier. It can be a great source of antioxidants and it contains stearic acid which makes us feel full and satisfied. 
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Ok, are we now happy with these 2 ingredients and why they make an amazing powerhouse combo??  
 
This recipe is VERY versatile - add any combo of nuts/seeds/dried fruit that you wish. It takes about 10min. to put together and sets very quickly in the freezer because of how hard coconut oil becomes in the cold. 
 
My kids LOVED this after a day at the pool - it fueled their bodies with plenty of healthy fats and helped give them a nice even energy for the rest of the day (without the hyperactivity we'd see from granola bars or cookies!). I've been enjoying a piece with my afternoon coffee and find it really satisfying (you don't need a lot). 
 
Here's what I used: 
1/4 cup coconut oil 
1/4 cup coconut BUTTER (this is the oil AND flesh of the coconut combined - it's less 'oily' than coconut oil...if you don't have this ingredient you can used shredded coconut and pulse it in your blender until it's a fine meal). 
2 TBSP good quality Cocoa powder (I used Cocoa Camino) 
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aQ5KpJ_CxQxqyhzs-pYJJejhylr5wfMoh7sFJ-0AhiNT4xu7NtTKtB9fNozyITVHfEU3Dy7LJnCo5kgUhydHOyd9h7GjxTd9ii0s23T7-wIr1Ey2qVDv1OsyugPSQXk5tSaWjND8aMb9/s1600/20160305_113618.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aQ5KpJ_CxQxqyhzs-pYJJejhylr5wfMoh7sFJ-0AhiNT4xu7NtTKtB9fNozyITVHfEU3Dy7LJnCo5kgUhydHOyd9h7GjxTd9ii0s23T7-wIr1Ey2qVDv1OsyugPSQXk5tSaWjND8aMb9/s320/20160305_113618.jpg" width="225" /></a>Sweetener of choice (depending how sweet you like it, you can use honey, maplesyrup, stevia or monkfruit....I added 1 Tbsp of honey for my first batch). 
 
Warm these all up until they melt and you have a runny liquid. 
In the meantime arrange your dry ingredients on a parchment lined plate (I used cashews, pumpkin seeds, sesame seeds (super high in calcium!) and dried cherries. 
 
Pour your chocolate mixture over top, and then sprinkle with a few extra seeds to make it look pretty. Put the entire plate into the freezer for 5-10 min, and the then break into pieces and store in an airtight container in the fridge. Enjoy as needed! 
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A Snack to satisfy your CHOCOLATE craving WHILE fuelling your body - Nut & Seed Bark!

Over the weekend I was looking for that little something to enjoy that would satisfy my craving for chocolate, but without sabotaging my hor...

Wednesday, February 17, 2016

Quinoa Carrot Cake - Say What??

My office manager Pam inspired this cake after making a version of it for her husband's birthday with some leftover quinoa! I love the fact that our office environment is one where we share delicious recipes and ideas that keep us motivated to live a healthier lifestyle.  
I decided to use her base recipe which included crushed pineapple and loads of carrots and put my spin on it - the result is an incredibly moist cake with a natural sweetness from the pineapple. It's been a huge hit both times I've made it and my oldest son actually said it's his favorite cake recipe so far (and he's usually the chocolate 
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fanatic). I would enjoy this cake on a Sunday with family, and would certainly bring it to a potluck gathering without worrying that it tastes 'too healthy'. It's that good. It tastes even better on the second day once it's nice and cold. I hope you enjoy this recipe as much as we did!  
 
Cake: 
Add the following ingredients into a blender and blend until smooth: 
2.5 cups cooked Quinoa 
4 eggs 
1/2 cup applesauce 
1/2 cup coconut oil 
1/2 coconut sugar OR brown sugar 
2 tsp vanilla 
1 TBSP cinnamon 
1 tsp sea salt 
 
Once combined, add the above mixture to 1 can crushed (drained) pineapple and 2 cups shredded carrots.  
 
In a separate bowl mix your dry ingredients: 
1.5 cups gluten-free flour (I've used Sorghum flour or a blend of rice/arrowroot) 
1 tsp baking soda 
1 tsp baking powder 
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Mix your dry ingredients into your wet ingredients (don't overmix). Pour the entire thing into a parchment lined 9x11inch pan. Bake at 350 for 40min. Insert a toothpick, and if it's too wet, continue baking for another 5-7 min. Cool before topping with frosting. 
 
 
Frosting:  
1 package cream cheese (OR vegan cream cheese OR coconut cream) 
1/4 cup butter (OR softened coconut oil) 
1 cup icing sugar (or fine coconut sugar - your vitamix will create this from regular coconut sugar) 
2 tsp vanilla 
 
Whip these ingredients together until fluffy. Ice your cake and enjoy!

Quinoa Carrot Cake - Say What??

My office manager Pam inspired this cake after making a version of it for her husband's birthday with some leftover quinoa! I love the f...

Friday, January 8, 2016

Almond & Sesame Cookies (Grain-free, Paleo, Vegan)

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I recently did a little cleansing kick-start in the New Year after a couple weeks of too much wine, chocolate, cheese and indulgent meals. I gave my digestive system a break by going off all dairy, gluten and meat for a few days and focused on lots of steamed and roasted veggies, fruit (which I normally only have in very small amounts in my diet), and limited amounts of beans, lentils and raw nuts. Lots of lemon water was included and some juicing targeting the liver (beets, carrots, spinach, lemon and apple). I normally eat more of a paleo style diet that includes meats, eggs and some greek yogurt, so limiting myself to so little protein was challenging, however my digestive tract really needed it! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UEQTXIUrJzOp_JyfKSBMnSu0kGsUKzzDG02X59UfNzNmsiMZ5RlUnteqz2-3omHnlFY9oE_C8zCoocI5O-xj-O7px50lBRFwiN5vXkr4NF1elHRmba5SgI5901xdItqoBPxyP0HghIy9/s1600/20160108_151808_resized.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UEQTXIUrJzOp_JyfKSBMnSu0kGsUKzzDG02X59UfNzNmsiMZ5RlUnteqz2-3omHnlFY9oE_C8zCoocI5O-xj-O7px50lBRFwiN5vXkr4NF1elHRmba5SgI5901xdItqoBPxyP0HghIy9/s400/20160108_151808_resized.jpg" width="225" /></a>I'm happy to be going back to some chicken tonight, but I'll be introducing the rest slowly (I have a strong feeling the dairy slows down my entire digestive process, so I may leave that out even longer). Next week I'll be starting another session of my Body & Lifestyle Transformation so it'll keep me moving forward and energized so that I can reach all the goals I've set for myself this year!</div>
 
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Long story short, I wanted to end the week with a little treat, so I snooped around online for the ideal cookie. Like I normally do, I ended up putting a few different ideas into one recipe, and this one deserved writing down because I couldn't keep my husband away from them (not all my 'healthy' cookies are a hit) and I really loved them as well. They reminded me of the sort of cookie I would buy at our local health food store - large, crispy on the outside and chewy on the inside. This is a real gem. They do include nuts so not school safe, but keep these on hand as a healthy after-school snack!</div>
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Almond & Sesame Cookies</div>
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Ingredients:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPdfxDx9PLQ_0o5v7Pju7avhtSBTte20HhJaYjkgEsCWfgZKaeD8sQNvJQR2PkAmoBl5T6uk_vhnqC0mZOF5X-j4F_EZVMvexykSnFhG9ayyvgKDv82fnKJCe_7heF8_D81niDj4oHI8L/s1600/20160108_151731_resized.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPdfxDx9PLQ_0o5v7Pju7avhtSBTte20HhJaYjkgEsCWfgZKaeD8sQNvJQR2PkAmoBl5T6uk_vhnqC0mZOF5X-j4F_EZVMvexykSnFhG9ayyvgKDv82fnKJCe_7heF8_D81niDj4oHI8L/s320/20160108_151731_resized.jpg" width="180" /></a>2 cups almond flour (I ground my own almonds in my Vitamix, starting with about 1 1/4 cup whole almonds) 
1/2 teaspoon salt 
1 teaspoon baking soda 
1 tablespoon cocoa powder 
1/2 cup maple syrup (or honey) 
3/4 cup almond butter (I used SuperSeed Butter because I wanted to get rid of it) 
2 TBSP coconut oil (or olive oil<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B004WOMWWE" style="border: 0px; box-sizing: border-box; height: auto; max-width: 100%;" width="1" />) 
1 tablespoon vanilla extract<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B000LKX2K4" style="border: 0px; box-sizing: border-box; height: auto; max-width: 100%;" width="1" /> 
1 teaspoon almond extract 
1/2 cup sesame seeds 
<a href="https://momontheglow.leadpages.co/leadbox/144b8e873f72a2%3A12a7c4534f46dc/5631986051842048/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img height="241" src="https://lh3.googleusercontent.com/XGOCrKMRKHJbMe20nZQLUhtChCosZlCF9O7RUrf1mLr28L7L7OJnrdddk2ju-Ty5k4_XBIvVPc2emqnNUvM6Wg=s0" width="320" /></a>Preheat oven to 350 degrees. In a large bowl mix together your maple syrup, oil, vanilla, almond extract, and nut butter (beat until well incorporated). Add in your dry ingredients EXCEPT the sesame seeds. Form the dough into 1 inch balls (about 1 tablespoon each) OR if your mixture is a little moist just use a spoon to drop the ball into a bowl with your sesame seeds - roll in the sesame seeds so the entire ball is covered. Transfer to parchment lined cookie sheet, keeping the cookies 1 inch apart at least because they spread like crazy. Flatten with your fingers. Bake for 10 min. They will harden as they cool. Enjoy!</div>
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Almond & Sesame Cookies (Grain-free, Paleo, Vegan)

I recently did a little cleansing kick-start in the New Year after a couple weeks of too much wine, chocolate, cheese and indulgent meals. ...

Thursday, December 3, 2015

Cherry Chocolate Coconut Cookies

For some reason I found myself with 2 jars of Maraschino cherries in the fridge - I actually never use them, but it must have been something to do with a party and perhaps some cocktails, but whatever the case, I figured I could make a tasty holiday cookie with cherries and chocolate! I also love pairing cherries with coconut and almonds - they go really well 
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together, so I knew that I could make this a nice grain-free paleo cookie by omitting flour and using a combo of coconut flour and ground almonds. They turned out AMAZING!! 
They are moist on the inside with a slight crispiness on the outside - my kids just loved them! I didn't need a tonne of sugar because the cherries are sweet when you bite into them. These would be fantastic for the holidays!
 
Ingredients: 
1/2 cup softened coconut oil 
1/2 cup brown sugar (or coconut sugar) 
1 egg 
1 tsp vanilla 
1/2 tsp sea salt 
1/2 tsp baking soda 
1.5 cups almond flour (or finely ground almonds) 
1 cup coconut flour 
1/2 cup chopped walnuts 
1/2 cup unsweetened coconut 
1/2 cup Maraschino cherries, chopped 
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxVK9tbp1GT-9NQGWn0udrNqZv18pM2YjpgSjnOytu5c3tOExeR_dMuqcshoeL-NVFS4eMAXbiT1109GiicVzYDJLGnvE64SrWN6vx1FpP6Lv4cq4e2vroQnUj-daXTvRQOhf9tKLx1FW/s1600/CherryChocolate.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxVK9tbp1GT-9NQGWn0udrNqZv18pM2YjpgSjnOytu5c3tOExeR_dMuqcshoeL-NVFS4eMAXbiT1109GiicVzYDJLGnvE64SrWN6vx1FpP6Lv4cq4e2vroQnUj-daXTvRQOhf9tKLx1FW/s1600/CherryChocolate.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a> 
Preheat oven to 375 C. Blend coconut oil with sugar until creamy. Add egg and vanilla, blending again. Add your almond and coconut flour, salt and baking soda. Blend until incorporated (medium speed). Add your walnuts, coconut and cherries and mix on low speed briefly. Using a small ice cream scooper, scoop dough onto parchment lined cookie tray. Flatten slightly with your fingers. As an added touch you can chop some dark chocolate into large chunks and place on top of the cookie. Bake for 10-12 min, depending how crunchy you like them! 
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Cherry Chocolate Coconut Cookies

For some reason I found myself with 2 jars of Maraschino cherries in the fridge - I actually never use them, but it must have been something...

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