Berry Chocolate Smoothie:
1 cup milk kefir
1/2 avocado
1/3 cup frozen blueberries
1 scoop Sun Warrior Chocolate Protein Powder
1 tsp. maca powder
1 scoop Amazing Grass Pineapple Lemongrass Superfood
1 tbsp. MCT oil
Put all ingredients into your blender and blend until smooth. Enjoy immediately or save half for later. I love to make these to have for a morning snack.
Taco Soup:
1 lbs. ground beef, crumbled
1 large yellow onion, chopped
2 tbsp. minced garlic
1 – 6 oz. can tomato paste
2 – 14.5 oz. cans diced tomatoes
1 quart chicken stock
1 tbsp. sea salt
1 tsp. black pepper
1 tbsp. chili powder
1 tsp. ground cumin
2 tsp. dried oregano
1 tsp. ground coriander
2 tsp. smoked paprika
1 tsp. crushed red pepper (omit if you don’t like spicy food)
2 tbsp. lime juice
1 cup fresh cilantro leaves, chopped
2 cups fresh spinach, chopped
Place ground beef in a dutch oven on the stove top and brown. When the ground beef is almost completely browned add the chopped onion and minced garlic. Cook for a few minutes until the onion begins to be translucent.
Add the diced tomatoes, tomato paste and chicken stock. Heat through.
Add the spices and lime juice.
Add the chopped cilantro and spinach and thoroughly stir to cover fresh vegetable in juice and begin to wilt.
Bring the soup to a boil. Turn stove down to low and let simmer for 10 minutes.
Remove dutch oven from heat and let cool.
Serve warm with a dollop of sour cream.
With the Super Bowl last weekend came lots of talk and blog posts about game day snacks. Nothing sounded good until someone brought up jalapeño poppers. I hadn’t had them since I started the gluten-free lifestyle so I didn’t have a recipe I could use. I needed to remedy that!
Clean jalapeños, cut in half and place on a parchment lined baking sheet.
Using a spoon, remove the seeds and core from each jalapeño half.
Spoon filling mixture into each jalapeño half and place back onto parchment lined baking sheet.
Bake at 400 degrees for 30 minutes. Cool and serve warm.
Jalapeno Poppers
12 jalapeno peppers
1/2 cup shredded cheddar cheese
8 oz. cream cheese
1 – 12.5 oz. can chunk chicken breast, drained
6 strips bacon, chopped
1/4 cup salsa
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. sea salt
Combine cheese, cream cheese, chicken, bacon, salsa and spices in a mixing bowl with a stand mixer. Blend and wipe sides of a bowl a couple of times until well combined and creamy.
Spoon mixture into each jalapeño half.
Eat warm, eat later cold and eat the next morning from the fridge.
I’ve been reading everywhere about how good fire cider is for your immune system. With cold season in full swing around me my immune system could definitely use some boosting!
The taste is strong and comes with a real kick. I like to take a 1 1/2 ounce shot followed by water to rinse it down with. I’ve been taking a shot each night before dinner. I’m not sure if it’s boosting my immune system, but it is tasty.
Fire Cider
1/4 cup fresh, chopped ginger root
1/4 cup Bubbies horseradish
1 medium onion, chopped coursely
2 tbsp. minced garlic
2 jalapeno peppers, chopped
1 lemon, zested and juiced
2 tbsp. dried rosemary
1 tbsp. turmeric powder
1/8 tsp. black pepper
Apple Cider Vinegar to cover
Put all ingredients in a wide mouth quart jar. Pour apple cider vinegar over to cover. Top with a plastic lid.
Let sit on counter for two weeks.
Strain mixture into jar and top with lid. I leave mine on the counter as I like it room temperature. You could certainly place in the fridge if you want it to be cold.
Makes approximately 2 cups.
I know blackberries are out of season, but I found some frozen in my freezer. They looked so good and I could just taste summer. I really didn’t want an entire pan of cobbler so I decided to make an individual mug cobbler.
It turned out delicious! It was quick and easy to put together for a warm after dinner dessert or snack.
Blackberry Mug Cobbler
1/2 cup Frozen Blackberries
1/3 cup Almond Flour
1/4 cup Unsweetened, Shredded Coconut
2 tablespoons Coconut Flour
3 tablespoons Butter, melted
1 tablespoon Stevia Blend sweetener
1 teaspoon Pure Maple Sugar
1 teaspoon Vanilla Extract
Pinch of Sea Salt
Using a small mixing bowl chop the butter into pieces and microwave until melted (approximately 30 seconds). Add the almond flour, shredded coconut, coconut flour, stevia blend, maple sugar, sea salt and vanilla to the butter. Blend together. This will make a thick paste.
In a mug or ramekin place 1/2 cup frozen blackberries. Put the cobbler batter on top of the blackberries. You will need to press the cobbler batter into place as it’s very thick. Put five or six holes in the cobbler batter with your finger so the blackberries can vent (and to prevent blackberry juice from oozing all over you microwave, trust me, it will).
Microwave for 2 1/2 minutes. Carefully remove the mug or ramekin from the microwave and set on a towel to cool. Enjoy warm!
I made this cake for my birthday and it was delicious. The cake it light and fluffy and the cream cheese frosting is decadent. I use a few different flours for gluten-free baking, but I think the best flour for this cake is the King Arthur Gluten-Free Flour. They aren’t paying me to say that. I just think their flour gives a light, fluffy texture where other gluten-free flours may make the cake too heavy.
I have been gluten-free for a few years now and sometimes I crave things that I used to make with regular flour. For my thirty-ninth birthday I was craving the snack cakes that we got as treats when we were kids. I really wanted a cake that had a similar taste and I think this cake really hit the mark.
I don’t love when things are too sweet, so I didn’t put a thick layer of frosting or frost the sides of the cake. For me, this gave the right cake to frosting ratio. If you love sweet things, then I encourage you to frost the sides of the cake. The recipe I use for cream cheese frosting makes plenty to frost the entire cake. I made t
Yield 2 9-inch cakes
This moist chocolate cake has quickly become one of my favorites. I love to pair it with cream cheese frosting.
1 1/2 cups Gluten-free flour (I prefer King Arthurs GF Flour for this cake)1 cup Sugar1 cup Cacao powder2 1/2 tsp. Baking powder1 tsp. Sea salt2/3 cup Avocado oil4 large Eggs1 1/3 cups Water2 tsp. vanilla
Preheat oven to 350 degrees. Grease two 9 round baking pans.
Mix oil, eggs, water and vanilla in the bowl of a stand mixer.
Mix flour, sugar, cacao, baking powder and salt in a separate bowl.
Pour flour mixture into batter 1/2 cup at a time until combined. Once all ingredients have been added blend on medium-high speed until a smooth batter forms.
Pour batter into the two 9 inch pans and bake for 30 mixtures or until a toothpick inserted in the middle comes out clean.
Remove cake from oven and let stand for 10 minutes. Remove cake from pans and allow to cool completely before icing.
wo cakes using the same batch of frosting when I skipped putting frosting on the sides.
Delicious and airy cream cheese frosting.
2 - 8 ounce packages of cream cheese1 cup unsalted butter, softened1 tsp. vanilla2 cups powdered sugar
Cream the butter, cream cheese and vanilla in the bowl of a stand mixer. Add powdered sugar 1/2 cup at a time. Blend on high until the frosting is light and fluffy.
Frost cake after it has completely cooled.
This is enough frosting to frost the entire cake or if you only want to frost the tops of each cake, this frosting will be enough for two cakes or a batch of cupcakes.
