January 12, 2013

Coconut Chia Seed "Pudding"

I must say I was hesitant to try making a chia seed pudding. With the coconut it makes it a little unappetizing looking -- somewhere between vomit and bird poop. However, I find this dish refreshing and the perfect pick me up when I need the energy, or as a great breakfast to start my day.





1 C. coconut milk
1/4 C. chia seeds 2 dates, chopped (or dried fruit of your choice)
1/4 C (scant) assorted seeds and nuts, chopped
healthy pinch unsweetened coconut flakes

Mix everything together reserving a few chopped seeds and nuts for garnish. Refrigerate a couple hours before serving. Note: You don't have to add the dried fruit.

Note: I would also like to try this adding cocoa powder into the mixture.

January 10, 2013

Egg and Sausage Breakfast Sandwich



Why on earth would people want to eat McDonalds or Starbucks ones when they could eat this?

Biscuits
3/4 C. blanched almond flour
1/4C. coconut flour
1 tsp. baking powder
1/4 tsp. salt
1 1/2 Tbsp. coconut butter, chilled (you can replace with regular organic butter if desired)

6 egg whites

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Mix almond flour, coconut flour, baking powder and salt together in a large mixing bowl. Cut in butter with a fork until the mixture is crumbly. In a separate bowl whisk egg whites until they are very frothy. Fold the egg whites into the flour mixture until well combined. Scoop about 1/4 cup of dough onto the baking sheet and smooth the top to form each biscuits, an ice cream scoop works well in this step. Bake for 16-18 minutes, or until the tops are starting to turn golden brown.

I made 6 good sized biscuits with this recipe.

I carefully sliced the biscuit in half and added fresh greens, one poached egg (cook a bit longer so it isn't super runny), and organic sugar free and additive free sausage.

October 19, 2012

Mock Vegan "Tuna Salad"


I promise this recipe will redeem me! I seriously haven't posted since August? Time seems to be slipping by faster and faster.

I've spent a lot of time playing with new recipes recently and this is a winner. In truth, my friend Jill made this first using almonds - I keep asking her for the recipe but somehow it hasn't made it into my hands yet. I couldn't wait any longer. This gluten free, dairy free vegan salad has a beautiful blend of sunflower seeds and walnuts as the binder. Finely chopped veggies make it a well rounded salad for a main course or as a side dish.

Ingredients:
1 C. sunflower seeds (soaked for 1hr and drained)
1 C. walnuts (soaked for 1hr and drained) - you may also use soaked almonds
2 Tbsp. lemon juice
1/2 red onion, finely chopped
2 large stalks of celery, finely chopped
1-2 carrot, finely chopped
1/2 red bell pepper, finely chopped
1 handful parlsey, finely chopped (optional)
salt 
pepper

Method:
In a food processor or Vitamix, pulse the sunflower seeds and walnuts together until they are chopped very finely. I prefer a little more texture so I still had some small bits. Transfer to a medium sized mixing bowl.

Add in lemon juice and chopped veggies, parsley if desired, and salt and pepper to tasted. Mix until well combined. Serve chilled.

Note: The flavors are even better the next day if you can wait that long!