I've gotten pretty tired of just eating oatmeal every morning, and I wanted something that would almost act like a granola bar that I could take out the door. The topping choices are endless, and this recipe is both gluten free (as long as you get gluten-free oats and baking soda), and dairy free. Yay!
Ingredients:
-1 egg, beaten
-1tsp. Vanilla
-1/2 cup coconut milk
-1 mashed banana
-2 cups gluten free (or not), uncooked rolled oats
-1tsp. Cinnamon
-1/2 tsp. baking powder
-1/2 tsp. salt
-1 tbsp. honey
-1 tbsp. ground flax seeds or chia seeds (optional)
-toppings of your choice (chocolate pieces, frozen/fresh fruit, nuts, coconut, etc.)
Directions:
-preheat oven to 350 degrees
-mix egg, vanilla, coconut milk, banana, honey together until blended together
-add oats, flax/chia seeds, cinnamon, baking powder and salt, and mix
-add toppings before placing in oven
-bake for approx. 15 minutes
-cool before enjoying, and you can freeze these to enjoy anytime! For defrosting, toaster oven for a few minutes or microwave for 35 seconds should do it.
Cheers, foodies!
This curry dish is similar to Thai coconut curry, but with Traditional Indian curry spices. Also, the veggies are pre-roasted so the stove cooking time is short. This recipe could also be useful with any roasted vegetable leftovers from the night before. The parsnips and yams give it the unique sweetness that makes it great for cold winter days.
Ingredients:
-1 large parsnip, peeled and sliced
-1 small yam, peeled and cut
-1 onion, half of it cut in large pieces and half of it diced very small.
-3 cloves garlic,peeled and left whole
-1 sprig rosemary, left whole
-2 tbsp. olive oil
-2 tbsp. coconut oil
-1 redbell pepper, cut into large pieces
-1 zucchini, cut into medallions
-1/2 cup chickpeas
-small piece of ginger, very finely diced
-1 1/2 cups coconut milk
-2 cups water
-2-3 tablespoons of curry powder
-1/2 tsp. corriander
-1/2 tsp. cumin
-a few pieces of saffron, if you have it
-salt and pepper, a few dashes of each
Directions:
-Preheat oven to 400 degrees.
-place all vegetables into a pyrex or ceramic baking dish, (not the finely diced onions or e chickpeas).
-cover vegetables with olive oil and place rosemary sprig in dish. Sprinkle with salt and pepper if you like.
-bake for approx. 45 minutes, the yams and parsnips may still be crunchy, this is fine.
-prepare a deep saute pan on the stove with the coconut oil on medium high.
-saute diced onions for 2 minutes, then add ginger and chickpeas and saute for 4-5 minutes, or until the onions have cooked down.
-add water to the pan and bring to a boil.
-once boiling, add-in the roasted vegetables and bring to a boil.
-add-in the coconut milk and all of the spices.
-cook at a simmer for 15-20 minutes
-I served it over brown rice (its better for you!), but you can use couscous, quinoa or white rice as well, whichever your preference is.
Cheers, foodies!
You can play with this recipe and add so many other wonderful things to your homemade bread. Some suggestions? Rosemary and Lemon Zest. Kalamata olives. Cranberries. The possibilities are endless!
Ingredients:
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water
Directions:
In a large mixing bowl, whisk together flour, salt and yeast.
-(NOTE: when you add in the water, make sure it isn't too hot or too cold, because it will kill the yeast! 120-130 degrees is best. )
-Add water and mix until a shaggy mixture forms.
-Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.
-Heat oven to 450 degrees.
-When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. -Meanwhile, pour dough onto a heavily floured surface and shape into a ball.
-Cover with plastic wrap and let set while the pot is heating. -Remove hot pot from the oven and drop in the dough.
-Cover and return to oven for 30 minutes.
-After 30 minutes remove the lid and bake an additional 15 minutes.
-Remove bread from oven and place on a cooling rack to cool.
Cheers, foodies!
So, I want to make it very clear that I'm not going to simply copy the recipes from my slow cooker cookbook. I tend to add things here and there to make each of my recipes unique. On that note, the first recipe I made out of this book is a Colcannon. This is a very Irish dish involving cabbage and potatoes. The cookbook suggests all gluten free recipes, and this one is also dairy-free, thanks to me! Also, I want to mention that this dish TASTES better than it LOOKS. Haha...
Ingredients:
-2 1/2 pounds potatoes (I used fingerlings, because they're so creamy and sweeter), if youre using russets, peel and chop them into large pieces. I left my fingerlings alone because they're small.
-1tsp salt
-6 tbsp earth balance butter substitute (or regular butter)
-3 cups chopped green cabbage (I also added raddichio and a little kale)
-1 cup unsweetened almond milk (or whole milk)
-3 green onions
-herbs and spices of your choosing to taste
-2 tbsp balsamic vinegar (or to taste) at the end
Directions:
-Cook potatoes in salted water for ten minutes, or until a fork can poke through them.
-Turn slow cooker on (low for 4-5 hours, or high for 2 1/2-3 hours).
-Add "butter" to slow cooker, then add in potatoes.
-Add in chopped greens.
-An hour before serving, add in almond milk and stir.
-Turn off slow cooker, use a masher or fork to squish the potatoes into the liquid.
-(I added a tablespoon of balsamic vinegar to give it some zing at the end, and you can add ham or bacon for a more savory addition.)
Cheers, foodies!
