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Thursday, August 21, 2014

Raspberry Peach Banana Chia Seed Pudding (DF, GF)




This was SOOOOO  good.  My co-workers also liked this !!  I am trying to make chia pudding on a regular basis - it is GREAT to satisfy a sweet tooth !!!   Eat it as a snack or for dessert.  

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.





Ingredients:
5 Tbsp Chia Seeds (I use Bob's Red Mill)
1/2 cup frozen raspberries, slightly thawed
1 and 1/2 cup frozen peaches, slightly thawed
2 bananas

Directions:
Blend the peaches, raspberries, and banana in a blender until smooth.

Put all the ingredients into a glass jar with tight fitting lid and stir or shake until well combined.   

Then refrigerate for a few hours or overnight (shake or stir occasionally).
  
My favorite food processor is the  KitchenAid  7-Cup Food Processor


For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per serving based on 4 servings:  Calories 122,  Total Fat 3.4g, Cholesterol 0mg,  Sodium 1mg, Carbs 25.1g, Fiber 6.8g, Sugars 13g, Protein 3.2g



But you must resist the devil and stay strong in your faith...... 
1 Peter 5:9 (CEV)




Saturday, August 16, 2014

Molasses Peanut Butter Raisin Bran Muffins - Wheat Flour




I thought these were DELICIOUS - as did my taste testers.  I liked the raisins from the cereal.   Everyone LOVED the  strong molasses flavor. 


Adapted from this recipe and  this recipe .





Ingredients:
1 and 1/2 cups whole wheat flour (I use Bob's Red Mill Whole Wheat Flour )
1 and 1/2 cups Raisin Bran cereal
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup Sucanat   (or brown sugar) (I use Barry Farm Sucanat)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
2 Tbsp Ground Flaxseed (I use Bob's Red Mill)
========
1 tsp vanilla extract
2/3 cup molasses
1/4 cup peanut butter
1/3 cup unsweetened applesauce 
2 large very ripe bananas, mashed  (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)


Directions:
Mix the vanilla, molasses, peanut butter, applesauce, and bananas in one bowl.

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan.   Bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean. 

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan,Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.


The OXO Large Scoop is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories  206, Total Fat  3.4g, Cholesterol 0mg,  Sodium 115mg, Carbs 41.5g, Fiber 2.9g, Sugars 19.3g, Protein  4g




Be on your guard and stay awake.  Your enemy, the devil, is like a roaring lion, sneaking around to find someone to attack.   
1 Peter 5:8  (CEV)




Wednesday, August 13, 2014

Sweet Potato Spinach Tofu Scramble (DF, GF)





I think these are MUCH better if the package of tofu is frozen first.  Just make sure to take it out of the freezer in advance so it will be thawed when you are ready to make these.

I combined my 2 favorite scramble recipes: my spinach scramble and my sweet potato scramble .


The sweet potato adds a nice flavor to the tofu scramble.




Ingredients:
1 cup chopped veggies of your choice (I use bell peppers and onion)
1-10 oz package of frozen spinach, thawed and drained
1 cup chopped sweet potato 
--------
1 pkg firm or extra firm tofu (water packed), drained and squeezed dry
1/2 tsp turmeric
1/2 tsp garlic salt
1 tsp onion powder
1 tsp garlic powder
1/4 tsp black pepper
1 tsp dried mustard powder
2 Tbsp Nutritional Yeast Flakes (optional)
--------
1/4 cup coconut bacon (optional)


Directions:
Drain the package of tofu and squeeze to get out as much water as possible.  


Cook the sweet potato in the microwave for a couple minutes to soften.  Then cut the sweet potato into chunks and add to pan.


I actually cook the veggies in the pan with a little water to soften them and slightly caramelize them - before adding the tofu .


Then crumble the tofu and add to the veggies in the pan.  Add all spices.


Add the coconut bacon when the scramble is almost done.

Cook over medium-low heat until they are the consistency you like.  I happen to like mine on the drier side (because I usually put ketchup on them !!!).  




In all the work you are doing, work the best you can.  Work as if you were doing it for the Lord, not for people.
Colossians 3:23 (NCV)






Tuesday, August 12, 2014

Giveaway - Bob's Red Mill Gluten Free Scottish Oatmeal




I LOVE Bob's Red Mill products and use them on a regular basis.  I use Bob's Red Mill Gluten Free Flours, Arrowroot Powder, Whole Wheat Flour, Bulgur, Chia Seeds, Flaxseed, Oat Bran, Potato Starch, Quinoa, Steel Cut Oats, Sunflower Seeds, Tapioca Starch, Vital Wheat Gluten, Rye Flour, Cornmeal and I'm sure I've forgotten some !!!!  

All Bob's Red Mill products are high quality - I have NEVER been disappointed in any of their products I have tried.  They take pride in making sure they provide the highest quality products available to their customers.  This is reflected  in their effort to meet with their farmers to ensure they provide the best grains possible, and that the farmers are using good farming practices.  

I am SOOOOOOOOOOO excited to be able to offer this giveaway !!!!!  I was THRILLED when Bob's Red Mill gave me this opportunity.  

This is the FIRST time I have tried Bob's Red Mill Scottish Oatmeal.  I have to admit I was a little skeptical at first.  The oatmeal is very fine and I expected the overnight oats to come out mushy.  It was DELICIOUS.  I think the Caramel Overnight Oats made with the Scottish Oatmeal is my new favorite overnight oats recipe !!  Then I didn't know how it would be in snack balls.  I thought it might be too fine.  But again, I was pleasantly surprised.  The oatmeal isn't as big as old-fashioned oats or even quick oats, but it tasted GREAT in the snack balls.  In fact, they were a BIG hit among my taste testers !!!!  


Scottish Oatmeal   - Oatmeal originated in Scotland centuries ago and was different from our modern rolled oats.  Bob's Red Mill Gluten Free Scottish Oatmeal is produced in the same old fashioned way.  The result is a surprisingly unique and flavorful cereal.  






Check out the recipes I made using Bob's Red Mill Scottish Oatmeal:



Now - for details of the giveaway !!!!


Bob's Red Mill is offering this product to ONE (1) LUCKY winner !!!  This giveaway is open to US and Canada residents.  


See below to enter the giveaway.  This giveaway will end on August 27,  2014.  I will pick the winner on August 28, 2014 and send an email.  I will also post the winner's name on the blog.



Giveaway - Bob's Red Mill Scottish Oatmeal






Continue praying, keeping alert, and always thanking God.
Colossians 4:2  (NCV)



Monday, August 11, 2014

Molasses Coconut Oat Peanut Butter Balls (GF)




These have a crunch from the corn flakes and a strong peanut butter  flavor.  All my taste testers LOVED these....they thought they were delicious.  Two of my taste testers thought these tasted like peanut butter cups !!!!

Comments from my taste testers:  LOVE the peanut butter flavor, along with the chocolate flavor.  Like the crunch from the corn flakes (nice texture to the balls).   Of course like the coconut in the balls. 

My dad, aunt and niece all LOVED these balls also.  Everyone has liked the crunch and texture of the cereal in the balls.

Adapted from this recipe.




Ingredients:
3 Tbsp molasses
3/4 to 1 cup oats (I used Bob's Red Mill Scottish Oatmeal )
3/4 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1 cup natural peanut butter
3/4 cup corn flakes cereal, crushed
--------
1 cup chopped dates 
3 Tbsp almond milk

Directions:
Blend dates and almond milk in blender until desired texture.  I keep some date chunks left - it gives the balls a chewier texture.

Then combine all ingredients in a bowl and mix together.

Form into balls and put in freezer to firm up.  Each day these balls tend to get more flavorful.  I actually stored them in the freezer.  

I've started using the  Farberware Cookie Scoop for forming the snack balls, instead of using my hands.  It is not as messy and the balls are a more uniform size.


My favorite food processor is the KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender


Estimated Nutritional Value per ball based on  40 balls:  Calories  79, Total Fat 4.5g, Cholesterol 0mg,  Sodium 8mg, Carbs 7.9g, Fiber 1.2g, Sugars 4.2g, Protein 2.5g


so that it is no longer I who live, but it is Christ who lives in me.  This life that I live now, I live by faith in the Son of God, who loved me and gave his life for me.
Galatians 2:20 (GNT)

Sunday, August 10, 2014

Caramel Overnight Oats (DF, GF)




I modified my recipe for Chocolate Coconut Overnight Oats  to come up with this recipe. 

This was SOOOO good.  I think this is my favorite overnight oats recipe.


Ingredients:
1/2 cup oats (I used Bob's Red Mill Scottish Oatmeal )
1 tsp caramel extract (I use OliveNation)
1 tsp Ground Flaxseed (I use Bob's Red Mill)
2 tsp Hershey's Unsweetened Cocoa Powder
2 to 3 Tbsp peanut butter (no sugar)
1 tsp Chia Seeds (I use Bob's Red Mill)
3/4 to 1 cup water or unsweetened almond milk
2 Tbsp  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
3 dates, VERY finely chopped

Directions:
Put all the ingredients into a jar with tight fitting lid and shake until well combined.  I use an "old" 16-oz glass peanut butter jar.  Then refrigerate overnight or for a few nights.  I had mine sit in the fridge for 4 nights and it was delicious the morning I ate it for breakfast. 

Warm up in the microwave for about 90 seconds or eat cold.

Estimated Nutritional Value per serving based on 1 serving:  Calories 554,  Total Fat  30.8g, Cholesterol 0mg,  Sodium  335mg, Carbs  60g, Fiber  13g, Sugars  19.9g, Protein 17.3g


Strengthen yourselves so that you will live here on earth doing what God wants,  not the evil things people want.
 Peter 4:2 (NCV)


Saturday, August 9, 2014

Double Chocolate Mint Muffins - Wheat Flour




These are REALLY good...they have a nice mint flavor - not too strong.  The chocolate chips are a nice addition.  They have a rich chocolate flavor.  I took these to a brunch and everyone thought they were GREAT....there were none to bring home !!!  Always a good sign !!!


Ingredients:
1 and 1/4 cups whole wheat flour (I used Bob's Red Mill Whole Wheat Flour )
1/4 cup Sucanat   (or brown sugar) (I use Barry Farm for Sucanat)
1/3 cup Hershey's Unsweetened Cocoa Powder
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup vegan chocolate chips (I broke up a chocolate bar)
 --------
3/4 cup unsweetened applesauce
3/4 cup unsweetened almond milk
1 tsp vanilla extract
2 tsp Peppermint Extract (I use Nielsen-Massey)
2 large very ripe bananas, mashed  (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Directions:
Mix applesauce, milk, vanilla, peppermint, and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  


Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 10 muffins:  Calories 129,  Total Fat  1.5g, Cholesterol 0mg,  Sodium  113mg, Carbs 27g, Fiber 2.6g, Sugars 10.2g, Protein  2.7g


My prayer is that light will flood your hearts and that you will understand the hope that was given to you when God chose you.  Then you will discover the glorious blessings that will be yours together with all of God's people.
Ephesians 1:18 (CEV)


Sunday, August 3, 2014

Microwave Baked Apples (GF)





This makes a nice, quick, easy and delicious dessert.






Ingredients:
2 medium to large apples
--------
2 Tbsp brown sugar or maple syrup or date syrup/paste
1/2 tsp ground cinnamon
2 Tbsp raisins
--------
2 tsp water



Directions:
Wash the apples and remove most of the core (leaving about 1/4" at the bottom).

Cut off a thin layer at the top of the apples.


Fill the center of each apple with the sweetener of choice, cinnamon, and raisins.  Add the water on top of the filling.


Cook uncovered, in the microwave on high for 5 to 8 minutes, or until tender when pierced with a fork.


Let stand 5 minutes before serving.




Don't worry about anything; instead, pray about everything.  Tell God what you need, and thank him for all he  has done.
Philippians 4:6 (NLT)