Thanks Val!! These sound like a great substitute for bread to go with a hearty meal.
Ingredients:
1 1/2 cup corn meal
1/2 cup gluten free baking flour (I used Bobs Red Mill from Harps)
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp baking powder
1 tsp sea salt
2 eggs
1 cup (mashed) baked sweet potato
1 cup almond milk (or whichever milk substitute you have on hand)
4 Tbls EVOO or canola oil
Mix dry ingredients in a large bowl, add wet ingredients to a well in the center. Thoroughly mix all ingredients and let sit for a couple of minutes. Spray muffin pans or line with paper liners and fill at least 3/4 full with the mixture. Bake at 400 degrees til nicely brown, i think it took around 12-15 minutes.
Val's notes:
I think I am going to try 1 to 1 ratio of cornmeal to gluten free baking mix and add a bit more baking soda or powder. You might want to half the recipe unless you are cooking for a bunch, because like most cornbread recipes these muffins are a little dry the next day.
Also the recipe I modified this from called for a tablespoon or 2 of sugar, which I omitted, but if you like a sweeter corn muffin try your agave or stevia etc... I think with a tiny bit of sweetener this recipe could be used for a blueberry muffin or other berry muffin, especially with the 1 to 1 ratio of meal to flour subst. because I think it will be a bit lighter.
Saturday, June 25, 2011
Wednesday, June 22, 2011
Chips
OK. So TECHNICALLY you can have corn chips where the ingredients are just corn, oil and salt, but that's definitely not optimal because there's not telling what kind of oils they use to cook those chips. As a chip fanatic, I'll share what I like best:
Xochitl chips are my absolute favorite in the entire world. Dandelions in Yellville has them, as does the health food store in Mountain Home, and I'm sure any other health food store could get them for you. They are made completely from non-genetically modified corn (try finding THAT in a grocery store!!), they use healthy, organic oils, and sea salt. They're thin, crispy, and AMAZING.
Rice Chips made by Lundberg (who also makes incredible wild rice mixes). Also found at the health food stores. Salty, flavorful, filling, what more could a girl ask for?
Pop Chips. These will fix your Lays cravings for sure. They're baked, not fried, made from potato, and are delicious! You'll feel like you're sinning when you eat them, but I promise they're detox friendly. Once again, check out your local healthy food store.
Warning: when purchasing chips even with these names, please PLEASE read labels! There are seasoned versions that have yeast, sugar, corn syrup, etc in them and those are NOT detox friendly.
Xochitl chips are my absolute favorite in the entire world. Dandelions in Yellville has them, as does the health food store in Mountain Home, and I'm sure any other health food store could get them for you. They are made completely from non-genetically modified corn (try finding THAT in a grocery store!!), they use healthy, organic oils, and sea salt. They're thin, crispy, and AMAZING.
Rice Chips made by Lundberg (who also makes incredible wild rice mixes). Also found at the health food stores. Salty, flavorful, filling, what more could a girl ask for?
Pop Chips. These will fix your Lays cravings for sure. They're baked, not fried, made from potato, and are delicious! You'll feel like you're sinning when you eat them, but I promise they're detox friendly. Once again, check out your local healthy food store.
Warning: when purchasing chips even with these names, please PLEASE read labels! There are seasoned versions that have yeast, sugar, corn syrup, etc in them and those are NOT detox friendly.
World's Easiest Guacamole
I'm always getting compliments on my salsa and guacamole, but they are SO easy that it's almost embarrassing to share the recipe. You're still welcome to think I'm this amazing gourmet chef - even now that you know my secrets :)
4 ripe (somewhat squish-able) avocados
1 Tbls cilantro leaves, cut into pieces with kitchen scissors
1/4 tsp garlic salt
juice of 1 lime
1/2 tomato cut into small pieces
2 Tbls red onion thinly sliced and cut into small pieces
Mix it all together! If you like some heat to your guacamole, add some jalapeno. My family is whimpy so we forego that...
Note: I've recently met some people who commented on how I get the avacado out of it's skin. I didn't know that it wasn't common knowledge, so I'll share my method. I cut it in half from top to bottom (hot dog style), kind of around the seed, then take each half into each of my hands and twist (just like separating an oreo). I prick the seed with my knife and flick it out of there. Sometimes I get a good flick and it lands in the other room of my house, but that's beside the point. I then take a spoon and run it around the edge of each half and under the skin until I get all the yummy part out.
4 ripe (somewhat squish-able) avocados
1 Tbls cilantro leaves, cut into pieces with kitchen scissors
1/4 tsp garlic salt
juice of 1 lime
1/2 tomato cut into small pieces
2 Tbls red onion thinly sliced and cut into small pieces
Mix it all together! If you like some heat to your guacamole, add some jalapeno. My family is whimpy so we forego that...
Note: I've recently met some people who commented on how I get the avacado out of it's skin. I didn't know that it wasn't common knowledge, so I'll share my method. I cut it in half from top to bottom (hot dog style), kind of around the seed, then take each half into each of my hands and twist (just like separating an oreo). I prick the seed with my knife and flick it out of there. Sometimes I get a good flick and it lands in the other room of my house, but that's beside the point. I then take a spoon and run it around the edge of each half and under the skin until I get all the yummy part out.
Homemade Mayo... yes, you read that right!
OK. So if you read the label on store bought mayo... well... just don't do it. It's ugly. Those of us who want to eat clean, yet have flavor and something creamy (hello!!) every now and then, this recipe has been a blessing. Put it on hard boiled eggs, on baked potatoes instead of sour cream, etc. Get Creative! Thank you Mom for coming up with this!!
Ingredients:
-2 Eggs (make sure they are super fresh or pasturized - a) they are not cooked so you have to be careful of samonilla, and b) they will not emulsify properly if not fresh)
-1 cup oil. You can use olive oil, safflower oil, walnut oil, coconut oil, whatever you want, just know that it will take on the flavor of the oil you use. Safflower has the least taste.
1-2 Tbl lemon juice. If you don't want much "twang" go for 1 T.
1/2 tsp salt
Optional:
1/4 tsp mustard powder
1/4 tsp garlic powder
pinch of pre-soaked saffron threads
2 minced cloves of garlic
Separate the eggs, put the egg yolks in your blender, add the whites to some scrambled eggs or something - just don't throw them away! That's protein!
Turn the blender on it's lowest setting and add the lemon juice.
Then, SLOWLY begin drizzling in your oil through the lid. When I say slowly, I mean it. If you go too fast, it will turn out looking like egg drop soup - not what we're going for.
So continue SLOWLY drizzling the oil in as the blender is going on it's lowest speed until the oil is all in there and things are looking creamy and whipped.
When it gets to a "stiff peaks" consistency, add the salt, and any of the optional add-ins.
Blend a few more seconds and viola! You have homemade mayo. Takes less than 5 minutes, saves you ALL sorts of preservatives and chemicals, and you know exactly what's in it. Enjoy! Feel free to post comments of how you've used your mayo to inspire the rest of us.
Ingredients:
-2 Eggs (make sure they are super fresh or pasturized - a) they are not cooked so you have to be careful of samonilla, and b) they will not emulsify properly if not fresh)
-1 cup oil. You can use olive oil, safflower oil, walnut oil, coconut oil, whatever you want, just know that it will take on the flavor of the oil you use. Safflower has the least taste.
1-2 Tbl lemon juice. If you don't want much "twang" go for 1 T.
1/2 tsp salt
Optional:
1/4 tsp mustard powder
1/4 tsp garlic powder
pinch of pre-soaked saffron threads
2 minced cloves of garlic
Separate the eggs, put the egg yolks in your blender, add the whites to some scrambled eggs or something - just don't throw them away! That's protein!
Turn the blender on it's lowest setting and add the lemon juice.
Then, SLOWLY begin drizzling in your oil through the lid. When I say slowly, I mean it. If you go too fast, it will turn out looking like egg drop soup - not what we're going for.
So continue SLOWLY drizzling the oil in as the blender is going on it's lowest speed until the oil is all in there and things are looking creamy and whipped.
When it gets to a "stiff peaks" consistency, add the salt, and any of the optional add-ins.
Blend a few more seconds and viola! You have homemade mayo. Takes less than 5 minutes, saves you ALL sorts of preservatives and chemicals, and you know exactly what's in it. Enjoy! Feel free to post comments of how you've used your mayo to inspire the rest of us.
Monday, June 6, 2011
Quinoa Breakfast Burritos
You can make quinoa in your rice cooker! Just cook as you would brown rice. SO fast, so easy, and you'll have enough to throw into random recipes like this all week long. Quinoa is great because it's super high in protein, yet doesn't have a strong taste so you can add it to anything for an added boost. Yum!
Quinoa Breakfast Burritos
2 small corn tortillas - no preservatives
1/2 cup quinoa, cooked
4 egg whites
1/2 avocado, cubed
1 cup shredded lettuce
1/2 cup salsa (see recipe earlier on blog)
1/4 cup red onion, diced
1/2 cup black beans
small handful fresh chopped cilantro
Warm tortillas to soften. Cook quinoa and egg whites separately. Then mix in black beans, cilantro, and onion. Spread the mixture evenly on tortillas. Top with salsa, avocado, and lettuce. Yum!
Quinoa Breakfast Burritos
2 small corn tortillas - no preservatives
1/2 cup quinoa, cooked
4 egg whites
1/2 avocado, cubed
1 cup shredded lettuce
1/2 cup salsa (see recipe earlier on blog)
1/4 cup red onion, diced
1/2 cup black beans
small handful fresh chopped cilantro
Warm tortillas to soften. Cook quinoa and egg whites separately. Then mix in black beans, cilantro, and onion. Spread the mixture evenly on tortillas. Top with salsa, avocado, and lettuce. Yum!
CAULIFLOWER & GREEN BEANS IN COCONUT SAUCE
With lots of fresh grown green beans available in our stores right now, this is a great new way to serve it!
Cauliflower & Green Beans in Coconut Sauce
1/4 cup coconut milk
2 Tbls curry powder
1/2 cup diced red onion
3 minced garlic cloves
3/4 cup water
6 oz cooked chicken breast, cut into bite sized pieces
1 cup fresh green beans
1 1/2 cups cauliflower florets
1/3 cup cashews
1/3 cup chopped cilantro
salt
In a large skillet, heat the coconut milk over medium-high. Whisk in curry powder and salt, and dissolved any chunks in the coconut milk. Add onion and garlic, cook another 1-2 minutes. Add water and chicken.
Cook for a few minutes then add cauliflower and green beans. Cover, and cook for another 5 minutes - or until vegetables are cooked.
Add cashews and top with cilantro and serve!
Cauliflower & Green Beans in Coconut Sauce
1/4 cup coconut milk
2 Tbls curry powder
1/2 cup diced red onion
3 minced garlic cloves
3/4 cup water
6 oz cooked chicken breast, cut into bite sized pieces
1 cup fresh green beans
1 1/2 cups cauliflower florets
1/3 cup cashews
1/3 cup chopped cilantro
salt
In a large skillet, heat the coconut milk over medium-high. Whisk in curry powder and salt, and dissolved any chunks in the coconut milk. Add onion and garlic, cook another 1-2 minutes. Add water and chicken.
Cook for a few minutes then add cauliflower and green beans. Cover, and cook for another 5 minutes - or until vegetables are cooked.
Add cashews and top with cilantro and serve!
Almond Butter Nut Fudge
Almond Butter Nut Fudge
2 cups almond butter
2 scoops vanilla protein powder
1/3 cup mixed nuts - chopped
1/3 cup sesame seeds
2 Tbl agave nectar
3 Tbl gluten free oats
Mix all ingredients together and press into small baking pan. It will be quite sticky. Chill in refrigerator for a few hours and then cut into squares.
2 cups almond butter
2 scoops vanilla protein powder
1/3 cup mixed nuts - chopped
1/3 cup sesame seeds
2 Tbl agave nectar
3 Tbl gluten free oats
Mix all ingredients together and press into small baking pan. It will be quite sticky. Chill in refrigerator for a few hours and then cut into squares.
Wednesday, June 1, 2011
Salmon Cakes
I'm not a big fish lover, but these don't taste fishy at all and are even better as leftovers!!! So easy to pack and eat anytime.
Salmon cakes
2 eggs
1 can salmon
1/4-1/2 cup gluten free oats
1/4 cup fresh parsley
Basil
Sea salt
Pinch of red pepper flakes
2 tsp lemon juice
2 tbsp chopped onion
Mix all together, form patties, and cook in skillet until done!
Salmon cakes
2 eggs
1 can salmon
1/4-1/2 cup gluten free oats
1/4 cup fresh parsley
Basil
Sea salt
Pinch of red pepper flakes
2 tsp lemon juice
2 tbsp chopped onion
Mix all together, form patties, and cook in skillet until done!
Tuscan Strawberry Meringue
Here is a great dessert,
Tuscan Strawberry Meringue:
6 egg whites
1/4 tsp cream of tartar 2 cups sliced strawberries
2 tbsp agave or stevia
4 scoops Arbonne Essentials Vanilla Protein
Instructions
Preheat the oven to 250°F. In a large mixing bowl, beat 6 egg whites and ¼ tsp of cream of tartar with an electric mixer on medium-high speed, until the egg whites become fluffy and hold stiff peaks. Scoop this mixture out into two large ball-like portions on a baking sheet lined with parchment paper. With the back of a large spoon, depress the middle of each portion to form a pocket (this is where the fruit will go). Bake in the oven until the mixture turns light golden brown, between 5 and 10 minutes. Remove from oven and set aside to let cool. Cut up 2 cups of strawberries and mix in a bowl with stevia. Add the protein powder to this mixture, 1 scoop at a time, mixing well. Once these dry ingredients are mixed together, add water – 1 tbsp at a time – until the mixture becomes creamy. Next, pour the strawberry mixture into the meringue pockets letting it flow over the sides. Serve cool and top with a few fresh sliced strawberries.
Protein Bars
Protein Bars:
2 cups organic almond or cashew butter
1 3/4 cups agave nectar
2 1/4 cups protein powder
4 cups organic, gluten-free Crispy Brown Rice Cereal (like rice krispies! Bought at the health food
store) or 3 cups gluten-free oats.
Microwave the nut butter and agave nectar for 90 seconds. Stir in the protein powder until smooth. Add the cereal or oats and mix. Press into a 9x13 pan and refrigerate to cool. Cut into 24 squares to get the right serving size.
I typically cut them up and put them directly into the snack size ziploc bags, then I put those baggies in the fridge. That way I can just reach in a grab a snack or throw it in my purse on the go.
I usually make these with the chocolate powder but they are fantastic with the vanilla too!
1 3/4 cups agave nectar
2 1/4 cups protein powder
4 cups organic, gluten-free Crispy Brown Rice Cereal (like rice krispies! Bought at the health food
store) or 3 cups gluten-free oats.
Microwave the nut butter and agave nectar for 90 seconds. Stir in the protein powder until smooth. Add the cereal or oats and mix. Press into a 9x13 pan and refrigerate to cool. Cut into 24 squares to get the right serving size.
I typically cut them up and put them directly into the snack size ziploc bags, then I put those baggies in the fridge. That way I can just reach in a grab a snack or throw it in my purse on the go.
I usually make these with the chocolate powder but they are fantastic with the vanilla too!
French Toast
To make french toast, make the waffles from the previous post. Then mix together several eggs (1 egg per waffle), dunk the waffle in the egg mixture, then cook in the skillet until both sides are golden brown. Top with agave and cinnamon. YUM!
Waffles
Make a double or triple batch, freeze them, and toast them like Eggo's. Top them with almond butter and agave, homemade applesauce, or make french toast with them!!
Waffles
2 eggs, beaten
1 3/4 cups almond milk
1/4 cup canola oil
1/4 cup unsweetened granny smith (or homemade) applesauce
1 teaspoon vanilla extract
1 1/4 cup blanched almond flour (or mixtures of different gluten free flours)
1/2 cup flax seed meal
4 teaspoons baking powder
1/2 tablespoon stevia
1/4 teaspoon salt
Waffles
2 eggs, beaten
1 3/4 cups almond milk
1/4 cup canola oil
1/4 cup unsweetened granny smith (or homemade) applesauce
1 teaspoon vanilla extract
1 1/4 cup blanched almond flour (or mixtures of different gluten free flours)
1/2 cup flax seed meal
4 teaspoons baking powder
1/2 tablespoon stevia
1/4 teaspoon salt
In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in flour, flax seed meal, baking powder, stevia, and salt until batter is smooth.
Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.
Salsa
This salsa take 2 minutes to make and is sure to please a crowd!
Salsa
Salsa
One big can (24oz) whole tomatoes
One regular can rotel (original, mild, medium, hot - your preference)
small handful cilantro
1/2 onion
1 tsp garlic salt
1/4 tsp cumin
dash stevia powder or xylitol
Throw it all in a blender, blend just a little, and woooolah!!!
Easy Pancakes
These are so yummy and simple!
Rice Flour Pancakes
1 cup brown rice flour
1/4 cup agave
2 tsp baking powder
1/2 tsp salt
1 egg - lightly beaten
1 cup almond milk
2 tsp oil (grapeseed oil, safflower oil, or quality canola)
Mix rice flour, agave, baking powder, and salt in a bowl. Beat in milk until mixture has a smooth consistency. Add the beaten egg and oil and mix until just blended. Add a little oil to griddle and cook on medium heat. Turn only once. This is supposed to to make 12 little pancakes. I have been doubling the recipe.
Rice Flour Pancakes
1 cup brown rice flour
1/4 cup agave
2 tsp baking powder
1/2 tsp salt
1 egg - lightly beaten
1 cup almond milk
2 tsp oil (grapeseed oil, safflower oil, or quality canola)
Mix rice flour, agave, baking powder, and salt in a bowl. Beat in milk until mixture has a smooth consistency. Add the beaten egg and oil and mix until just blended. Add a little oil to griddle and cook on medium heat. Turn only once. This is supposed to to make 12 little pancakes. I have been doubling the recipe.
Lentils and Mung Beans
OK. These sound gross, but I promise they are AMAZING!!! Daksha cooks this recipe she grew up eating in India. Even Mia loves them! They are an awesome source of protein and make a great side dish or snack.
Lentils/Mung Beans - you can use either or both
To sprout, soak in water for 24 hours, changing the water every few hours or when you think about it.
After soaking, drain water and put in paper towels and fold up....put in bowl with lid and close lid except for small part to vent.
After the lentils/mung beans have sprouted at least a 1/4 inch long they are ready to cook. Depending on the temps it can take 1-2 days for the sprouting.
This is for 1/2 bag or 1/2 lb of lentils. I use a whole bag and double.
In a large skillet, or sauce pan:
2 tbsp. olive oil and fresh minced garlic cloves. Heat a bit and then add the sprouts. Add salt, pretty good pinch or two of turmeric, more garlic, jalapenos to taste, and fresh ginger grated. (I just cut off a chunk of ginger, peel and grate)
Add 1/2-3/4 cup of water. If you do a whole bag I usually use about 2 cups of water. Water should not cover the sprouts. Simmer on low about 30 minutes or so until most of the liquid is gone and the sprouts are tender.
Can add cilantro and lime juice on top to garnish.
New Site!!!
Rather than emailing a zillion recipe emails all the time, I am going to be updating this blog with recipes as often as I get them. So send me recipes, tips, tricks, vices, that you've discovered during your detox experience so that we can share them with others in one central spot!
Helping people through the detox is my passion. When I get success stories and personal growth stories, they make me SO happy. So please send me those too :)
Katy
katy_ford32@hotmail.com
Helping people through the detox is my passion. When I get success stories and personal growth stories, they make me SO happy. So please send me those too :)
Katy
katy_ford32@hotmail.com
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