Random Ginger Pumpkin “Loaf”…

I’m not really sure what to call this because, during all of my many moves, I have ended up without my mini loaf tins AND my muffin tins 😦 Both are on my “to buy” list!

I think this batter will definitely lend itself well to being a loaf and/or muffins and turns out extremely moist.

I finally did it! I made something gluten-, grain- AND nut-free! It could also be dairy-free by using egg replacer and vegan protein powder.

The following is a rather bland recipe and I will need to tweak it a bit, but it currently ticks off all the boxes that I needed it to! *Note: measurements are approximate.

1/3 – 1/2 C Ground Flax
1 1/2 Tbsp Grated Candied Ginger
1/2 C Canned Pumpkin
1 Tbsp Pumpkin Pie Spice
1 Egg
Pinch Salt
1/8 C Coconut Oil
1 Scoop Vanilla Protein Powder
1 tsp Baking Soda

(*I should have added 1 tsp Vanilla, but didn’t; I think I will also add Raisins next time)

Mix all ingredients (I used the whisk attachment of my hand blender). Pour into tin of choice and bake for approximately 20 mins at 350 degrees, until a knife/toothpick comes out clean and top is golden.

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Hulk Shots!

As part of my morning routine, I always have a cup of hot lemon water with honey and I make a smoothie.

My typical smoothie is:
1/2 Frozen Banana
Frozen Fruit (right now I’m enjoying frozen strawberries)
1 Scoop Whey Gourmet Naturelle Vanilla Bean Protein Powder
1 Scoop Amazing Grass Green SuperFood
Original Unsweetened Rice Milk – to cover the above ingredients

I blend this all up with my hand blender and enjoy and it’s wonderful!

As amazing and clean as the above is, I thought I’d try to bump it up a bit! And voila the Hulk Shot was born!

My first attempt includes:
Whole Foods Unpasteurized Carrot, Apple, Celery juice
Bunch of Kale
1 Avocado
1 Kiwi
Splash of Lemon Juice

It all went into my blender and I put it on the “crush ice” setting. They don’t look good, but I think (hope) when mixed with my 1/2 Banana, Protein Powder and Rice Milk!

Best “cookies” EVER!

Thank you to a random post on my facebook news feed between two friends, I was introduced to this most amazing “cookie” recipe from Kumquat; she calls them breakfast cookies, but I find myself eating these any time, any place!

My interpretation is as follows:

1 1/2 C Oats (I use Bob’s Red Mill Gluten-Free)
1 C Unsweetened Coconut Flakes
1 Tbsp Ground Flax
1/2 tsp Salt
3/4 C Pecans (this last time I used Pecans & Walnuts)
1/2 C Dried Blueberries (I usually use a combination of Blueberries, Cranberries, Raisins & Chocolate Chips)
3 Ripe Mashed Bananas (I use my hand blender to get them really mushy)
1/4 C Liquid Coconut Oil
1 Tbsp Agave (I have some Agave that I need to use up, but once it’s gone, I’ll probably change this to Maple Syrup or Honey – here’s some information on Agave)
1 tsp Vanilla Extract

Preheat oven to 350 degrees. Mash/blend bananas, mix in coconut oil, vanilla and agave. Combine with all other ingredients. Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter on parchment paper lined cookie sheet. Bake for 25 minutes, until golden, rotating approximately half-way through. I store mine at room temperature in an air-tight container for about a week — if they last that long!

Pumpkin Oatmeal Raisin Cookies

Sometimes life gets crazy and as much as I’ve wanted to post, I’ve also wanted to get some sleep at night! Novel idea, I know!

I went to bed last night with the best of intentions to go on my second LSD (long slow distance) run since signing up for my first half marathon (which, btw, is on August 11, but let’s not talk about that right now…dun dun dun), BUT baking won out when I woke up this morning!

I’ve been meaning to play around with making gluten-free cookies that don’t focus on nuts (just ’cause) for a while now and I finally got around to it this morning! And they aren’t bad! I feel that they might be better as muffins, but that will take a little more playtime (read, a few more months)…

But for now, here are the basics:

1 C Oats (I use Bob’s Red Mill Gluten Free)
1/2 C Almond Meal
1/4 C Honey
1/2 C Canned Pumpkin
1 tsp Vanilla
1 Tbsp Pumpkin Pie Spice (or some random combination of yummy spices)
1 tsp Coconut Oil
1 Egg
1 scoop Protein Powder (I love Whey Gourmet Naturelle Vanilla)
1/2 C Raisins

Combine all ingredients – I excluded the raisins from the whisking; then stirred them in.

Bake on parchment paper (or greased cookie sheet) at 350 degrees for 15-20 minutes – I rotated the sheet three times so they’re golden all the way around.

So for this first batch, I totally forgot to put in some baking soda and, after making them, I think the baking soda will turn them into great muffins!

Enjoy!!

Cauliflower Crust Pizza

I feel like my last couple of posts were quite deep and serious, so it’s time for another recipe!

This is from a few weeks back, but with a picture that looks this good, you know it needs to be shared! For the most part, staying wheat/gluten-free hasn’t affected my life; however, I MISS PIZZA!! There are many pre-made gluten-free crusts out there, but I have two issues with them: 1) they don’t taste very good, and 2) they’re typically made from white rice flour, tapioca starch and other things that have zero nutritional value and spike your blood sugar through the roof! Sooo, when I learned about Cauliflower Crust, I had to give it a shot! And I’m SO HAPPY I did because, frankly, it changed my life!

There are many recipes out there for this amazing crust, but I’ve stuck to the following one from the word go — it’s easy and has passed all picky eater tests.

Hanna is about six! My friend’s fiance also exchanged his pita crust version for ours the first time we made it.

So, without further ado (thank you to Eat. Drink. Smile.)…

1 C riced, cooked Cauliflower
1 C shredded Mozzarella
1 beaten Egg
1 tsp dried Oregano
1/2 tsp crushed Garlic
1/2 tsp Garlic Salt
Pizza sauce and toppings of choice

Directions:
1. Preheat oven to 450 degrees
2. Rice the cauliflower — place chunks in a food processor and pulse until the cauliflower looks like grain
3. Place riced cauliflower in a microwaveable bowl and cook for 8 minutes (no need to add water)
4. Mix the beaten egg, oregano, garlic and garlic salt together
5. Add the cheese and egg mixture to the cooked cauliflower
6. Dump the mixture onto a sprayed/greased cookie sheet and spread out VERY thinly, leaving the edges a little thicker; don’t worry, it will all come together as you push it around
7. Place in the oven and bake for about 15 minutes, until golden
8. Remove from oven and top — some tips here: make sure toppings that require cooking are pre-cooked, avoid toppings that add moisture, make sure toppings are light and spread thinly
9. Broil until cheese starts to bubble
10. Remove and enjoy!!

I haven’t tried this, but I’ve been told that goats cheese will melt appropriately for the crust so can be used instead of full fat (yes, you need the full fat kind as this is what holds the cauliflower together) cows milk mozzarella.

Grain-Free Protein Chocolate Chip Cookies!

Are you ready for the sharing to begin!? I’m IN LOVE with these cookies and have adapted the recipe from Detoxinista.

1C Nut Butter (I use a random combination of smooth peanut butter, almond butter and cashew butter)
1/3C Honey (I love honey so am totally ok using the full amount, but I’m sure you can mix and match with Agave and/or Stevia)
1 Egg (you can also use a Flax Egg, but I haven’t experimented with that yet)
1/2tsp Salt (if your nut butters are unsalted)
1/2tsp Baking Soda
1/2C shredded Coconut (optional and no modifications are necessary with omitting)
1 scoop Protein Powder (I used Natural Vanilla by Whey Gourmet and added about a tablespoon of  Original Coconut Milk to avoid the cookies becoming too dry)
1/2C Chocolate Chips

Preheat oven to 350. Combine everything but the chocolate chips – I throw it all into a bowl and use the whisk attachment of my hand blender to combine. Fold in the chocolate chips. Scoop onto a greased or parchment covered cookie sheet and bake for 8-10 mins (until golden), rotating half-way through. Leave on the cookie sheet to cool as they come out of the oven very soft!I tested them on my friend’s fiance and they passed with flying colours!