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Sunday, December 6, 2015

Basic Spinach Lasagna - Bean Based (DF)





I did not have tofu on hand but wanted to make lasagna, so I tried using white beans instead.  I thought this was REALLY good and tasted just as good as the tofu based.

This is adapted from this recipe





Ingredients:
1 box wheat or brown rice lasagna noodles 
1-1/2 to 2 jars spaghetti sauce (about 40 to 48 ounces) (no sugar)
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3 cans white beans with liquid 
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1 tsp ground oregano
1 tsp ground basil
1 Tbsp dried parsley flakes
1/4 tsp crushed red pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup Nutritional Yeast Flakes  (I use Now Foods)
2 - 10 ounce packages frozen chopped spinach, thawed and drained well

Directions:

If not using pre-cooked lasagna noodles, cook the noodles in boiling water about 3-5 minutes until softened.

Place the beans in a blender or food processor and blend until smooth and creamy.


Pour the beans into a bowl and add in oregano, basil, parsley, red pepper, onion powder, garlic powder, nutritional yeast, and spinach.  Stir until well combined. 

To assemble, in a 9x13 lasagna pan, spread a thin layer of spaghetti sauce, then a layer of noodles, then a layer of the bean filling.  Continue in the same order.  Finish with a layer of noodles topped with the spaghetti sauce.  

Bake at 350 degrees for about an hour.





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 12 servings:  Calories 169 Total Fat 3.6g, Cholesterol mg,  Sodium 511mg, Carbs 27.2g, Fiber 8.1g, Sugars 9.1g, Protein 9.4g




Teach these new disciples to obey all the commands I have given you.  And be sure of this:  I am with you always, even to the end of the age.
Matthew 28:20  (NLT)



Sunday, November 15, 2015

Daniel Fast Pumpkin Ginger Muffins (GF)



Since there are no leavening agents (no baking soda and no baking powder) in Daniel Fast muffins, they don't rise like "regular muffins" so are much denser.  I  like them warmed up in the microwave and then put peanut butter on them !!!!

This is a thick batter.

Ingredients:
1 and 3/4 cups Gluten Free Flour
1 Tbsp pumpkin pie spice
1/2 tsp salt
1/2 cup chopped nuts (I used pecans)
1 and 1/2 tsp ground ginger
1 and 1/2 tsp ground cinnamon
2 tsp corn starch
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3/4 cup 
date syrup 
1 cup unsweetened pumpkin puree
3 large very ripe bananas, mashed (if your bananas are smaller use 4 bananas or  increase the liquid by 2-4 Tbsp)

Directions:
Mix date syrup, pumpkin puree 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 201, Total Fat 2.6g, Cholesterol 0mg,  Sodium 119mg, Carbs 42.6g, Fiber 4.2g, Sugars 20.3g, Protein 3.8
g

There is a time for everything, and everything on earth has its special season.
Ecclesiastes 3:1 (NCV)


Friday, November 13, 2015

Mocha Coconut Mousse (GF) - Sweet Potato Based


This was SOOOOO  good. It is GREAT to satisfy a sweet tooth !!!   Eat it as a snack or for dessert.  The sweet potato REALLY makes this nice and creamy and smooth !!! 

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.  And get even more fiber from the sweet potato !!!


Comments from taste testers: This is a keeper.  Not a SUPER STRONG coffee flavor.  This is SOOOO good !!!


This recipe is adapted from  this recipe .

Ingredients:
1/2 cup unsweetened almond milk
3 Tbsp instant coffee granules
2 tsp ground cinnamon
3 very ripe bananas, sliced
1 cup cooked sweet potato 
1/3 cup powdered sugar
1 tsp vanilla extract
1/8 tsp salt
========
1/3 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
2 Tbsp Chia Seeds (I use Bob's Red Mill)

Directions:
Place all ingredients (EXCEPT coconut and chia seeds) in a blender or food processor and blend until smooth.

Then add the coconut and chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.


Then refrigerate for a few hours or overnight..
  
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 6 servings:  Calories 160,  Total Fat 4.4g, Cholesterol 0mg,  Sodium 81mg, Carbs 30.2g, Fiber 4.6g, Sugars 16.5g, Protein 2.2g


I pray that God, the source of hope, will fill you completely with joy and peace because you trust in him.  Then you will overflow with confident hope through the power of the Holy Spirit.
Romans 15:13 (NLT)


Friday, October 30, 2015

Basic French Fries (DF, GF) - Take 2


The starch on the outside of the potatoes keeps the fries from getting nice and crisp. The outside can burn before the inside is soft - also giving the fries a "thicker crust". Eliminating the excess starch also keeps the potatoes from sticking together. The corn starch helps draw the moisture from the potatoes to help get a crispy outside.



Ingredients:
4 white potatoes, cut into french fries
1/2 tsp onion powder
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp garlic salt or salt
1/2 tsp corn starch

Directions:

Place potatoes in cold water after cutting to reduce the starch.  Let them sit in the cold water for about 10-15 minutes.  Then drain off water.  Rinse the potatoes a few more times to get the visible starch off the potatoes.

Put the potatoes and other ingredients in a plastic bag and shake well so the potatoes are evenly coated.


Lightly spray a baking sheet with oil and arrange potatoes in a single layer on the baking sheet.


Bake at 450 degrees for about 20 minutes or until golden brown.



Such things were written in the Scriptures long ago to teach us.  And the Scriptures give us hope and encouragement as we wait patiently for God's promises to be fulfilled.
Romans 15:4 (NLT)


Saturday, October 17, 2015

Chocolate Coconut Mousse (DF, GF) - Sweet Potato Based



This was SOOOOO  good. It is GREAT to satisfy a sweet tooth !!!   Eat it as a snack or for dessert.  The sweet potato REALLY makes this nice and creamy and smooth !!! 

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.  And get even more fiber from the sweet potato !!!


Comments from taste testers: Classic chocolate/coconut combo - LOVED IT !!!  Could not tell if there were bananas in it.  Good texture - true "mousse" thickness.  Mild spice flavor.  Spices do not compete with chocolate/coconut flavor.  This is DELICIOUS !!!!

This recipe is adapted from  this recipe .


Ingredients:
1 and 1/4 cups unsweetened almond milk
2 tsp ground cinnamon
2 very ripe bananas, sliced
1 cup cooked sweet potato 
6 dates 
2 tsp vanilla extract
========
1/2 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
2 Tbsp Chia Seeds (I use Bob's Red Mill)

Directions:
Place all ingredients (EXCEPT coconut and chia seeds) in a blender or food processor and blend until smooth.

Then add the coconut and chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.


Then refrigerate for a few hours or overnight..
  
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 6 servings:  Calories 169,  Total Fat 6.7g, Cholesterol 0mg,  Sodium 54mg, Carbs 26.8g, Fiber 5.6g, Sugars 13.2g, Protein 2.7g


Come, let us sing to the Lord !  Let us shout joyfully to the Rock of our salvation.
Psalm 95:1 (NLT)


Thursday, September 24, 2015

Chocolate Pudding (DF, GF) - Sweet Potato Based



This was SOOOOO  good. It is GREAT to satisfy a sweet tooth !!!   Eat it as a snack or for dessert.  The sweet potato REALLY makes this nice and creamy and smooth !!! 

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.  And get even more fiber from the sweet potato !!!


Comments from taste testers: Smooth and creamy.  Did not have a banana flavor.  

This recipe is adapted from  this recipe .


Ingredients:
1 and 1/4 cups unsweetened almond milk
2 tsp ground cinnamon
2 very ripe bananas, sliced
1 cup cooked sweet potato 
4 dates
1/4 cup peanut butter 
2 tsp vanilla extract
========
3 Tbsp Chia Seeds (I use Bob's Red Mill)

Directions:
Place all ingredients (EXCEPT chia seeds) in a blender or food processor and blend until smooth.

Then add the chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.


Then refrigerate for a few hours or overnight..
  
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 6 servings:  Calories 160,  Total Fat 6.5g, Cholesterol 0mg,  Sodium 100mg, Carbs 23.9g, Fiber 4.1g, Sugars 11.7g, Protein 4.3g


And I am certain that God, who began the good work within you, will continue his work until it is finally finished on the day when Christ Jesus returns.
Philippians 1:6 (NLT)


Sunday, September 6, 2015

Mocha Peanut Butter Coconut Banana Mousse (GF)




Adapted from this recipe.

I found a down-side to making all this mousse -  I eat too much !!!  I can't stop eating it once I start !!!! 

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

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".


Ingredients:
4 large really ripe bananas, sliced
1/8 tsp salt
2 tsp vanilla extract
1 tsp  Coffee Extract
1 tsp ground cinnamon
1/3 cup peanut butter 
1/4 cup instant coffee granules
1 Tbsp Hershey's Unsweetened Cocoa Powder
1/3 cup powdered sugar
--------
1/2 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
4 Tbsp Chia Seeds (I use Bob's Red Mill) 

Directions:
Place all ingredients (EXCEPT coconut and chia seeds) in a blender or food processor and blend until smooth.

Then add the coconut and chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.


Then refrigerate for a few hours or overnight.

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 6 servings:  Calories 187,  Total Fat 7.6g, Cholesterol 0mg,  Sodium 118mg, Carbs 28.4g, Fiber 3.4g, Sugars 17.7g, Protein 4.6g



But the Lord is my fortress; my God is my rock of refuge.

Psalm 94:22 (CEB)

Saturday, August 22, 2015

Coffee Peanut Butter Banana Mousse (GF)




Adapted from this recipe.

This has a STRONG coffee flavor.

Comments from taste testers:  YUM !!!!  First you get a peanut butter flavor, then you get a coffee flavor.  REALLY rich flavors.  It would be easy to eat the whole thing in one sitting !!!!!!!

I found a down-side to making all this mousse -  I eat too much !!!  I can't stop eating it once I start !!!! 

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

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".



Ingredients:
4 large really ripe bananas, sliced
1/8 tsp salt
2 tsp vanilla extract
2 tsp Coffee Extract
2 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 cup peanut butter 
1/4 cup instant coffee granules
1/3 cup powdered sugar
--------
4 Tbsp Chia Seeds (I use Bob's Red Mill)  

Directions:
Place all ingredients (EXCEPT chia seeds) in a blender or food processor and blend until smooth.

Then add the chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.


Then refrigerate for a few hours or overnight.



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 6 servings:  Calories 229,  Total Fat 11.1g, Cholesterol 0mg,  Sodium 150mg, Carbs 29.7g, Fiber 3.8g, Sugars 18.4g, Protein 6.3g



The Lord will not reject his people;  he will not abandon his very own possession.

Psalm 94:14 (CEB)




Sunday, August 16, 2015

Spicy (or NOT) Chocolate Coconut Pudding (GF) - Banana Based




Adapted from this recipe.

Comments from taste testers:  LOVED the coconut and chia combo - gave a GREAT texture.  Not a strong banana taste.  LOVED the heat from the cayenne pepper!!  

I found a down-side to making all this mousse -  I eat too much !!!  I can't stop eating it once I start !!!! 

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

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".



Ingredients:
4 medium really ripe bananas, sliced
4 Tbsp almond milk
1/8 tsp salt
2 tsp vanilla extract
1 tsp ground cinnamon
pinch to 1/8 tsp cayenne pepper (optional - depending on how spicy you want it)
1/4 cup peanut butter 
1/4 cup instant coffee granules
1 Tbsp Hershey's Unsweetened Cocoa Powder 
1/3 cup powdered sugar
--------
3/4  cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
3 or 4 Tbsp Chia Seeds (I use Bob's Red Mill) (depending on desired thickness) 

Directions:
Place all ingredients (EXCEPT coconut and chia seeds) in a blender or food processor and blend until smooth.

Then add the coconut and chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.


Then refrigerate for a few hours or overnight.

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 6 servings:  Calories 189,  Total Fat 8.2g, Cholesterol 0mg,  Sodium 103mg, Carbs 28.3g, Fiber 3.4g, Sugars 17.7g, Protein 4g



It is the glory of God to conceal a matter; to search out a matter is the glory of kings.

Proverbs 25:2 (NIV)