Hot breakfast in 5 minutes - I'm not kidding!

Hot breakfast in 5 minutes, and it's not cereal or toast or a fried egg! Or a smoothie for that matter. It's this amazing thing called 'dhideer sevai' or instant rice noodles which you absolutely must stock in your kitchen. Unlike Maggi or any other 2 minute noodles, you don't have to cook them. Immerse them for 2 minutes in hot water, drain and they are ready. These are the REAL 2 minute noodles. They make for the quickest lunchbox you can rustle up. Make a lemon sevai or mix with any ready pastes like Tomato pickle / thokku to make a tomato sevai. Add a tempering of curry leaves, mustard seeds, red chillies on the top and it's ready.

In my 5 minute recipe, there's no ready pastes involved. I quickly pulsed roasted peanuts, sesame seeds and black pepper in the mixer and that was the flavouring for this dish that went into my kid's lunchbox today.

For sneak peek into my kitchen and to get instant updates on my upcoming workshops - follow me on my Facebook Page

Photos from the Breaking Bread Workshop of 9 Nov in the Saffron Trail kitchen  

Tips

• When you buy peanuts/groundnuts, roast them on the stove top / microwave or oven and keep in airtight jar. You can add them to a variety of dishes like salads, raitas, bhel etc.
• When you buy a coconut, grate / scrape the whole coconut and keep it in a freezer safe box. Whenever you need a small bit of grated coconut, scrape it out using a sharp knife and use as required. 

Sesame-Peanut Instant Sevai (Rice Noodles)
serves 2

Ingredients
100-150 grams instant rice noodles (Dhideer Sevai)*
1 litre recently boiled water
3 tbsp roasted unsalted peanuts
2 tbsp sesame seeds
8 black pepper corns
1/2 tsp salt
1 tbsp fresh/frozen scraped coconut
2 tsp oil (I use cold pressed coconut oil)
pinch of asafoetida
1/2 tsp mustard seeds
1 sprig curry leaves 
1 dried red chilli broken into pieces

Directions
Immerse the noodles in the hot water, cover and keep aside for 2-3 minutes. In the meanwhile coarsely powder the roasted peanuts, sesame seeds and black pepper corns in a small jar of the mixer. 
Drain the noodles using a colander, shake off all excess water.
Heat 2 tsp oil in a non-stick kadai / pan. Splutter mustard seeds, add curry leaves, dried red chilli and asafoetida, when the curry leaves crisp up, add the drained noodles, salt and coarse peanut-sesame powder. Toss well but gently until the noodles / sevai is well coated.
Garnish with fresh coconut.

You could use the same recipe for poha (beaten rice).
*I've used Anil brand Rice Sevai, 777 brand and found them to be good.

Hot breakfast in 5 minutes - I'm not kidding!

Posted by admin

Hot breakfast in 5 minutes, and it's not cereal or toast or a fried egg! Or a smoothie for that matter. It's this amazing thing called 'dhideer sevai' or instant rice noodles which you absolutely must stock in your kitchen. Unlike Maggi or any other 2 minute noodles, you don't have to cook them. Immerse them for 2 minutes in hot water, drain and they are ready. These are the REAL 2 minute noodles. They make for the quickest lunchbox you can rustle up. Make a lemon sevai or mix with any ready pastes like Tomato pickle / thokku to make a tomato sevai. Add a tempering of curry leaves, mustard seeds, red chillies on the top and it's ready.

In my 5 minute recipe, there's no ready pastes involved. I quickly pulsed roasted peanuts, sesame seeds and black pepper in the mixer and that was the flavouring for this dish that went into my kid's lunchbox today.

For sneak peek into my kitchen and to get instant updates on my upcoming workshops - follow me on my Facebook Page

Photos from the Breaking Bread Workshop of 9 Nov in the Saffron Trail kitchen  

Tips

• When you buy peanuts/groundnuts, roast them on the stove top / microwave or oven and keep in airtight jar. You can add them to a variety of dishes like salads, raitas, bhel etc.
• When you buy a coconut, grate / scrape the whole coconut and keep it in a freezer safe box. Whenever you need a small bit of grated coconut, scrape it out using a sharp knife and use as required. 

Sesame-Peanut Instant Sevai (Rice Noodles)
serves 2

Ingredients
100-150 grams instant rice noodles (Dhideer Sevai)*
1 litre recently boiled water
3 tbsp roasted unsalted peanuts
2 tbsp sesame seeds
8 black pepper corns
1/2 tsp salt
1 tbsp fresh/frozen scraped coconut
2 tsp oil (I use cold pressed coconut oil)
pinch of asafoetida
1/2 tsp mustard seeds
1 sprig curry leaves 
1 dried red chilli broken into pieces

Directions
Immerse the noodles in the hot water, cover and keep aside for 2-3 minutes. In the meanwhile coarsely powder the roasted peanuts, sesame seeds and black pepper corns in a small jar of the mixer. 
Drain the noodles using a colander, shake off all excess water.
Heat 2 tsp oil in a non-stick kadai / pan. Splutter mustard seeds, add curry leaves, dried red chilli and asafoetida, when the curry leaves crisp up, add the drained noodles, salt and coarse peanut-sesame powder. Toss well but gently until the noodles / sevai is well coated.
Garnish with fresh coconut.

You could use the same recipe for poha (beaten rice).
*I've used Anil brand Rice Sevai, 777 brand and found them to be good.

Healthy Pumpkin Quinoa Cookies

I am pretty sure that I was an extremely well mannered and very grateful child. I know that I  NEVER traded my lovingly packed brown sack lunch which was made up of either  PB&J or Spam sandwiches, yes Spam, and crudités for unhealthy, sugar laden treats like Ding Dongs (which were gloriously wrapped in tin foil) and Twinkies that the other kids (who's parents obviously didn't love them) sported in their Rainbow Bright lunch boxes. Indeed, I was an unusually thoughtful and agreeable child (not to mention cute and lovable) who never, ever, EVER complained about or threw away her healthy, home made lunches. 

The End. (Nobody who reads this knows my parents right?)

My children, my own flesh and blood are tempting my patience when it comes to eating healthy, home made foods. Yes, I have succumbed to the fact that each of my 4 children go through their phases of not liking one thing or another, never at the same time mind you. And I have relented to the reality that dinner time is more akin to an ugly, major court hearing where I am the judge, lawyer, jury and henchman.  

What manages to get on my very last, frazzled nerve however is that my spawn  children begged and pleaded on their adorable little knees to pleeeease make them lunch because the school lunches were "gross" (can't disagree there). So I did. Again.

And they are complaining about it.

Again.

I roasted a 'pie' pumpkin at 400F for about 40 min. then scooped out the flesh and pureed. Your cookies will be much lighter in color then if you use canned pumpkin. Make sure you poke several holes in you pumpkin before roasting to let out steam! Otherwise it can explode, trust me. :(

 In fact, child numero dos had the nerve to tell me that he "changed his mind, the school lunches weren't so bad after all."  Punk.

I mean I have been making these cute little treats packed lovingly with a love note from Dear ol' Mom.

Pinterest pinners must not have boys.

These pumpkin cookies were a hit with the Spawn, the Kale pesto turkey wraps, not so much. Baby steps. I think I will stick to making these for breakfast cookies and after school snacks. 

Recipe Source:  Healthful Pursuit

YIELDS  24 SMALL COOKIES       PREP TIME  15 MINUTES    BAKE TIME 30 MINUTES

Ingredients: 

• 1 1/2 cup water
• 3/4 cup raw quinoa
• 1 cup (150 grams) all-purpose flour
• 1/2 cup coconut sugar 
• 1 tablespoon pumpkin pie spice
• 1/8 teaspoon sea salt
• 1/2 cup (130 grams) pureed pumpkin
• 2 tablespoons oil
• 1 teaspoon pure vanilla extract
• 1 egg white 
• 2 tablespoons maple syrup

Directions:

Add quinoa to a fine mesh stainer and rinse well. Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Uncover, remove from heat and allow to cool for a few of minutes. Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.

Add flour, sugar, ground flax, pumpkin spice mix and salt to a large bowl. Add 1½ cups of the cooked quinoa to the dry ingredients. Stir until combined.Add pumpkin, oil, vanilla, egg white and maple syrup to a small bowl and stir well. Pour the wet mixture in with the dry mixture and stir to combine. Scoop into small balls and place on prepared baking sheet. They will not spread out, so you can keep the cookies close. Bake in the preheated oven for 25-30 minutes, until cooked through and golden. Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Cookies will become firmer as they cool.

Healthy Pumpkin Quinoa Cookies

Posted by admin

I am pretty sure that I was an extremely well mannered and very grateful child. I know that I  NEVER traded my lovingly packed brown sack lunch which was made up of either  PB&J or Spam sandwiches, yes Spam, and crudités for unhealthy, sugar laden treats like Ding Dongs (which were gloriously wrapped in tin foil) and Twinkies that the other kids (who's parents obviously didn't love them) sported in their Rainbow Bright lunch boxes. Indeed, I was an unusually thoughtful and agreeable child (not to mention cute and lovable) who never, ever, EVER complained about or threw away her healthy, home made lunches. 

The End. (Nobody who reads this knows my parents right?)

My children, my own flesh and blood are tempting my patience when it comes to eating healthy, home made foods. Yes, I have succumbed to the fact that each of my 4 children go through their phases of not liking one thing or another, never at the same time mind you. And I have relented to the reality that dinner time is more akin to an ugly, major court hearing where I am the judge, lawyer, jury and henchman.  

What manages to get on my very last, frazzled nerve however is that my spawn  children begged and pleaded on their adorable little knees to pleeeease make them lunch because the school lunches were "gross" (can't disagree there). So I did. Again.

And they are complaining about it.

Again.

I roasted a 'pie' pumpkin at 400F for about 40 min. then scooped out the flesh and pureed. Your cookies will be much lighter in color then if you use canned pumpkin. Make sure you poke several holes in you pumpkin before roasting to let out steam! Otherwise it can explode, trust me. :(

 In fact, child numero dos had the nerve to tell me that he "changed his mind, the school lunches weren't so bad after all."  Punk.

I mean I have been making these cute little treats packed lovingly with a love note from Dear ol' Mom.

Pinterest pinners must not have boys.

These pumpkin cookies were a hit with the Spawn, the Kale pesto turkey wraps, not so much. Baby steps. I think I will stick to making these for breakfast cookies and after school snacks. 

Recipe Source:  Healthful Pursuit

YIELDS  24 SMALL COOKIES       PREP TIME  15 MINUTES    BAKE TIME 30 MINUTES

Ingredients: 

• 1 1/2 cup water
• 3/4 cup raw quinoa
• 1 cup (150 grams) all-purpose flour
• 1/2 cup coconut sugar 
• 1 tablespoon pumpkin pie spice
• 1/8 teaspoon sea salt
• 1/2 cup (130 grams) pureed pumpkin
• 2 tablespoons oil
• 1 teaspoon pure vanilla extract
• 1 egg white 
• 2 tablespoons maple syrup

Directions:

Add quinoa to a fine mesh stainer and rinse well. Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Uncover, remove from heat and allow to cool for a few of minutes. Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.

Add flour, sugar, ground flax, pumpkin spice mix and salt to a large bowl. Add 1½ cups of the cooked quinoa to the dry ingredients. Stir until combined.Add pumpkin, oil, vanilla, egg white and maple syrup to a small bowl and stir well. Pour the wet mixture in with the dry mixture and stir to combine. Scoop into small balls and place on prepared baking sheet. They will not spread out, so you can keep the cookies close. Bake in the preheated oven for 25-30 minutes, until cooked through and golden. Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Cookies will become firmer as they cool.

Apple Pie Pancakes: Kid in the kitchen

Bear with me. More kiddie recipes coming your way. It's holiday time and I'm trying to combine my love for cooking, my son's gourmet palate and his endless two week long vacation to do something productive. I keep buying a kilo of apples each time, with intentions of making an apple pie. As the days progress, with my decreasing pie-making resolve, the apples start going into salads, with peanut butter for my snack or just hang around in the fruit basket until they die a slow death. 

Today, son and me, came up with this idea. So what if we don't make pie, we can make pie like pancakes. And that's how this came about. He helped chop the apples, measure out the ingredients and we made these together to the endless patter of "mummy, I will FLIP the pancakes. I love flipping."

It was so delicious and we nearly had a fork fight towards the end for the last bit. This makes a perfect holiday breakfast or an after school snack. Just keep the apples prepped and the batter prepared before they're back from school and two minutes is all it takes. I've made this a tad healthier by replacing part of the refined flour by whole wheat flour. Orange zest is entirely optional, but I believe it adds a lot of flavour to the mix. Use a fine grater to grate the skin of the orange, but not until you reach the white bitter part.

Apple Pie Pancakes
Makes 4 6" pancakes

Ingredients
1/2 cup refined flour
1/4 cup whole wheat flour
1/2 tsp baking powder
2 tbsp sugar
1/2 tsp cinnamon powder
1 pinch salt
1 cup milk
2 tsp white vinegar
2 large apples
1 tsp butter + some more to cook pancakes
1 tbsp sugar
1/2 tsp orange zest (optional)
1/2 tsp cinnamon powder

Directions
In a bowl, mix the flours, baking powder, sugar, salt, cinnamon powder with a whisk. Make a well, add the milk and vinegar. Gently mix together with a fork. Let this batter rest for 10 minutes.
Scrub the apples under running water. Core the apples and dice them into small pieces with skin. Heat 1 tsp butter in non stick pan. Add the diced apples, sugar, cinnamon powder, orange zest and toss them under low flame for 5 minutes or so, until apples are slightly soft and nicely golden.
Wipe the non stick skillet dry and place on medium heat, grease with some butter and pour a ladle full of batter. Don't spread it thin. Dot some butter around the pancake. When you see bubbles around the edges, it is time to flip over. Each side takes around 2 mins to cook and get golden, this depends on the thickness of your pancakes though.
Once done, remove on a plate and top with a layer of prepared apples. Fold over or serve as it is. Best eaten hot.

Apple Pie Pancakes: Kid in the kitchen

Posted by admin

Bear with me. More kiddie recipes coming your way. It's holiday time and I'm trying to combine my love for cooking, my son's gourmet palate and his endless two week long vacation to do something productive. I keep buying a kilo of apples each time, with intentions of making an apple pie. As the days progress, with my decreasing pie-making resolve, the apples start going into salads, with peanut butter for my snack or just hang around in the fruit basket until they die a slow death. 

Today, son and me, came up with this idea. So what if we don't make pie, we can make pie like pancakes. And that's how this came about. He helped chop the apples, measure out the ingredients and we made these together to the endless patter of "mummy, I will FLIP the pancakes. I love flipping."

It was so delicious and we nearly had a fork fight towards the end for the last bit. This makes a perfect holiday breakfast or an after school snack. Just keep the apples prepped and the batter prepared before they're back from school and two minutes is all it takes. I've made this a tad healthier by replacing part of the refined flour by whole wheat flour. Orange zest is entirely optional, but I believe it adds a lot of flavour to the mix. Use a fine grater to grate the skin of the orange, but not until you reach the white bitter part.

Apple Pie Pancakes
Makes 4 6" pancakes

Ingredients
1/2 cup refined flour
1/4 cup whole wheat flour
1/2 tsp baking powder
2 tbsp sugar
1/2 tsp cinnamon powder
1 pinch salt
1 cup milk
2 tsp white vinegar
2 large apples
1 tsp butter + some more to cook pancakes
1 tbsp sugar
1/2 tsp orange zest (optional)
1/2 tsp cinnamon powder

Directions
In a bowl, mix the flours, baking powder, sugar, salt, cinnamon powder with a whisk. Make a well, add the milk and vinegar. Gently mix together with a fork. Let this batter rest for 10 minutes.
Scrub the apples under running water. Core the apples and dice them into small pieces with skin. Heat 1 tsp butter in non stick pan. Add the diced apples, sugar, cinnamon powder, orange zest and toss them under low flame for 5 minutes or so, until apples are slightly soft and nicely golden.
Wipe the non stick skillet dry and place on medium heat, grease with some butter and pour a ladle full of batter. Don't spread it thin. Dot some butter around the pancake. When you see bubbles around the edges, it is time to flip over. Each side takes around 2 mins to cook and get golden, this depends on the thickness of your pancakes though.
Once done, remove on a plate and top with a layer of prepared apples. Fold over or serve as it is. Best eaten hot.

South Western Style Eggs Benedict with Creamy Avocado Hollandaise

Eggs Benedict has always and will always be my favorite breakfast. I'll never forget the very first time I had it in a little cafe in the Lamplight district in San Fransisco. It was the most indulgent breakfast I'd ever had and I was surprised at how much I looooved the warm, oozy yolk as it drizzled out of the egg and soaked into the toast. I have never been a fan of eggs in general and still don't care for boiled eggs or scrambled eggs unless made my way (pushed to the center of the pan till just cooked and with veggies). 

After this life changing breakfast in San Fransisco I did duly note how heavy my tummy felt and the slight but noticeable 'icky' feeling I get whenever I eat something that is loaded with fat. I came up with a much lighter version many years ago and have made it so many times now that it's my go to weekend breakfast or brunch. 

My simple starter Hollandaise is fat free by using plain, fat free Greek yogurt instead of mayo and egg and has plenty of 'bang for your buck' flavors going on. 

By adding half of a California avocado you'll get an even creamier texture, added flavor and super good for you fatty acids and vitamins.

To make the Hollandaise sauce appealing to the spice lovers palate, add 1/2 of a minced jalapeno and a dash of Spanish paprika or chili powder.

TIME  10 MINUTES        SERVES    4
Ingredients:

4 Organic, free range eggs
4 slices Canadian bacon
1/2 California Avocado
4 slices Ezekiel sprouted bread or English muffin
1/2 jalapeño, minced
dash Spanish paprika or chili powder
1/3 cup plain, fat free Greek yogurt
2-3 tablespoons whole grain Dijon mustard
dash of soy sauce or tamari
squeeze of lemon juice
1 teaspoon spice mix ~ make enough to save in a small jar for future use.
(equal parts: ground cumin, garlic powder, curry powder, turmeric, black pepper, cayenne powder)


 In a small food processor, mix together avocado, yogurt, Dijon, tamari, lemon and 1 teaspoon of the spice mix. Blend till smooth. You may need to add a tablespoon of water to desired consistency. Add the minced jalapeno and pulse a few times.

In a small pan add enough water to 1- 1/2" depth. Heat over medium-high heat till just  starts to boil.
Gently crack eggs, one at a time and slowly drop into water. Reduce heat to medium to maintain a very gentle boil. Cook eggs exactly 3 minutes. Using a slotted spoon, carefully remove eggs and place onto toasted bread with a slice of Canadian bacon (I like mine heated on a cast iron skillet).

Spoon the sauce over the the egg and bacon. Sprinkle with Spanish paprika and serve immediately.



Notes: Serve with mango, grapes, grapefruit or your favorite fruit.

This post is linked to Cookin Canuck  ~ Wake Up w CA Avocado

South Western Style Eggs Benedict with Creamy Avocado Hollandaise

Posted by admin

Eggs Benedict has always and will always be my favorite breakfast. I'll never forget the very first time I had it in a little cafe in the Lamplight district in San Fransisco. It was the most indulgent breakfast I'd ever had and I was surprised at how much I looooved the warm, oozy yolk as it drizzled out of the egg and soaked into the toast. I have never been a fan of eggs in general and still don't care for boiled eggs or scrambled eggs unless made my way (pushed to the center of the pan till just cooked and with veggies). 

After this life changing breakfast in San Fransisco I did duly note how heavy my tummy felt and the slight but noticeable 'icky' feeling I get whenever I eat something that is loaded with fat. I came up with a much lighter version many years ago and have made it so many times now that it's my go to weekend breakfast or brunch. 

My simple starter Hollandaise is fat free by using plain, fat free Greek yogurt instead of mayo and egg and has plenty of 'bang for your buck' flavors going on. 

By adding half of a California avocado you'll get an even creamier texture, added flavor and super good for you fatty acids and vitamins.

To make the Hollandaise sauce appealing to the spice lovers palate, add 1/2 of a minced jalapeno and a dash of Spanish paprika or chili powder.

TIME  10 MINUTES        SERVES    4
Ingredients:

4 Organic, free range eggs
4 slices Canadian bacon
1/2 California Avocado
4 slices Ezekiel sprouted bread or English muffin
1/2 jalapeño, minced
dash Spanish paprika or chili powder
1/3 cup plain, fat free Greek yogurt
2-3 tablespoons whole grain Dijon mustard
dash of soy sauce or tamari
squeeze of lemon juice
1 teaspoon spice mix ~ make enough to save in a small jar for future use.
(equal parts: ground cumin, garlic powder, curry powder, turmeric, black pepper, cayenne powder)


 In a small food processor, mix together avocado, yogurt, Dijon, tamari, lemon and 1 teaspoon of the spice mix. Blend till smooth. You may need to add a tablespoon of water to desired consistency. Add the minced jalapeno and pulse a few times.

In a small pan add enough water to 1- 1/2" depth. Heat over medium-high heat till just  starts to boil.
Gently crack eggs, one at a time and slowly drop into water. Reduce heat to medium to maintain a very gentle boil. Cook eggs exactly 3 minutes. Using a slotted spoon, carefully remove eggs and place onto toasted bread with a slice of Canadian bacon (I like mine heated on a cast iron skillet).

Spoon the sauce over the the egg and bacon. Sprinkle with Spanish paprika and serve immediately.



Notes: Serve with mango, grapes, grapefruit or your favorite fruit.

This post is linked to Cookin Canuck  ~ Wake Up w CA Avocado

Quick Bite : Indian Bruschetta

I baked this partly whole wheat bread with flaxseeds this week. The only problem with baking your own bread is you can't stop eating it. The possible upside is that you can slice your bread as thin as you want to :) I can almost see all those of you who bake your own bread nod your heads solemnly. I usually try and avoid starting my day with bread, but when it's homemade, you are looking for every possible excuse. So this is what I had for breakfast today - thinly sliced bread, toasted on a low heat on the tava, rubbed with a clove of garlic and topped with a simple paneer mixture. This breakfast ticks all the boxes - good carbs, protein, veggies, fibre. Yay!

I've announced my first class on Baking Basics for 21st September. Do check the details on my Facebook page and do write in with your suggestions and queries.

Bruschetta - Indian style

Bruschetta - Indian Style
Serves 1
Time taken - 15 minutes

Ingredients
2 slices of wholegrain bread 
1 clove of garlic, peeled
1 tsp olive oil
1 tbsp finely chopped onions
1 small tomato, deseeded and finely chopped
1 tbsp finely chopped coriander
1/4 cup paneer, cut into small cubes
1/4 tsp salt
Pinch of red chilli powder

Directions
On a skillet or in the toaster, toast the bread till golden and crisp.
Meanwhile, heat the oil in a small wok and saute the onions till translucent (~2 mins). Add the tomatoes, coriander and saute for another minute. Don't fry the tomatoes to a mush. Add the paneer, salt, red chilli powder and stir gently till seasoned through. Remove from heat and keep aside.
Rub the clove of garlic all over the toasted slices of bread(one side).
Divide the paneer mixture equally between the two (or three, depending on size of bread) slices.
Eat immediately.

This makes for a wholesome breakfast or good for lunch too, when paired with a soup.

Quick Bite : Indian Bruschetta

Posted by admin

I baked this partly whole wheat bread with flaxseeds this week. The only problem with baking your own bread is you can't stop eating it. The possible upside is that you can slice your bread as thin as you want to :) I can almost see all those of you who bake your own bread nod your heads solemnly. I usually try and avoid starting my day with bread, but when it's homemade, you are looking for every possible excuse. So this is what I had for breakfast today - thinly sliced bread, toasted on a low heat on the tava, rubbed with a clove of garlic and topped with a simple paneer mixture. This breakfast ticks all the boxes - good carbs, protein, veggies, fibre. Yay!

I've announced my first class on Baking Basics for 21st September. Do check the details on my Facebook page and do write in with your suggestions and queries.

Bruschetta - Indian style

Bruschetta - Indian Style
Serves 1
Time taken - 15 minutes

Ingredients
2 slices of wholegrain bread 
1 clove of garlic, peeled
1 tsp olive oil
1 tbsp finely chopped onions
1 small tomato, deseeded and finely chopped
1 tbsp finely chopped coriander
1/4 cup paneer, cut into small cubes
1/4 tsp salt
Pinch of red chilli powder

Directions
On a skillet or in the toaster, toast the bread till golden and crisp.
Meanwhile, heat the oil in a small wok and saute the onions till translucent (~2 mins). Add the tomatoes, coriander and saute for another minute. Don't fry the tomatoes to a mush. Add the paneer, salt, red chilli powder and stir gently till seasoned through. Remove from heat and keep aside.
Rub the clove of garlic all over the toasted slices of bread(one side).
Divide the paneer mixture equally between the two (or three, depending on size of bread) slices.
Eat immediately.

This makes for a wholesome breakfast or good for lunch too, when paired with a soup.

Chiarezza Parfait and a giveaway!

More often than not these days I have negative zero interest in preparing breakfast at all, especially one that takes any sort of preparation. I've been sticking to my Shakeology concoctions on the days I work but like a variety in my diet and a sit down breakfast on my days off.






Chiarezza sent me some of their cereals to review and I couldn't be more impressed. Not only was it delicious, it's as simple to prepare as heating some of my almond vanilla milk, pouring a bit of the cereal into the bowl, stir, wait, eat. Perfect.


The bits of Organic dried fruit gave it the perfect amount of sweetness and the texture was surprisingly thick and creamy. Chia seeds expand the longer you let them sit in liquid and so the consistency is up to you. Any liquid will do, water or your favorite milk product. I like coconut milk, almond milk and hemp milk.

Add some fresh fruit and you have a beautiful and healthy breakfast to fuel you for hours.

A completely revolutionary way to have cereal, Chiarezza’s all Organic cereal is an exceptional way to start your day. It is free of so many unnecessary filler ingredients. After you eat this, you’ll never go back to eating “regular old” cereal again.

The base is made from all Organic dried fruits and seeds so you start your day like a Superstar without crashing like yesterday’s one hit wonder.

Chiarezza is giving away a full size bag of their Forbidden Fruit cereal to one lucky

Simply Healthy Family fan. 

You can eat this completely raw by adding cold water, or you can add hot water or milk (whichever kind you like). Each pouch contains 8 servings. If you’re wondering how that can be, it’s because the ingredients are filling and powerful. The chia seeds will expand and it’s ready in 5-7 minutes after adding liquid.

Raw. Wheat Free. Dairy Free. Tree nut free. Peanut free. Dairy Free. Egg. Free. Soy Free.

Ingredients: Organic chia seeds, organic hemp seeds, organic mango, organic buckwheat, organic banana flakes, organic goji berries. 

a Rafflecopter giveaway

Chiarezza Parfait and a giveaway!

Posted by admin

More often than not these days I have negative zero interest in preparing breakfast at all, especially one that takes any sort of preparation. I've been sticking to my Shakeology concoctions on the days I work but like a variety in my diet and a sit down breakfast on my days off.






Chiarezza sent me some of their cereals to review and I couldn't be more impressed. Not only was it delicious, it's as simple to prepare as heating some of my almond vanilla milk, pouring a bit of the cereal into the bowl, stir, wait, eat. Perfect.


The bits of Organic dried fruit gave it the perfect amount of sweetness and the texture was surprisingly thick and creamy. Chia seeds expand the longer you let them sit in liquid and so the consistency is up to you. Any liquid will do, water or your favorite milk product. I like coconut milk, almond milk and hemp milk.

Add some fresh fruit and you have a beautiful and healthy breakfast to fuel you for hours.

A completely revolutionary way to have cereal, Chiarezza’s all Organic cereal is an exceptional way to start your day. It is free of so many unnecessary filler ingredients. After you eat this, you’ll never go back to eating “regular old” cereal again.

The base is made from all Organic dried fruits and seeds so you start your day like a Superstar without crashing like yesterday’s one hit wonder.

Chiarezza is giving away a full size bag of their Forbidden Fruit cereal to one lucky

Simply Healthy Family fan. 

You can eat this completely raw by adding cold water, or you can add hot water or milk (whichever kind you like). Each pouch contains 8 servings. If you’re wondering how that can be, it’s because the ingredients are filling and powerful. The chia seeds will expand and it’s ready in 5-7 minutes after adding liquid.

Raw. Wheat Free. Dairy Free. Tree nut free. Peanut free. Dairy Free. Egg. Free. Soy Free.

Ingredients: Organic chia seeds, organic hemp seeds, organic mango, organic buckwheat, organic banana flakes, organic goji berries. 

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Making a healthier Idli using Foxtail Millet

Idli and dosai are two dishes which can be easily experimented with, with a variety of whole grains. If you are a regular reader of my blog, then you'll know that my whole-grain find of this year is Foxtail Millet- you'll find a couple of recipes featuring them already. It's thanks to our online grocery store that stocks a lot of these ancient grains and greens that you won't find in supermarkets that they end up finding their way in many new dishes I experiment with. While I've been using the millet grain in salads, patties, upma etc, this time I bought the foxtail millet idli rava to try making idlis. It turned out reasonably soft, definitely denser than white rice idlis- but that's the whole grain effect- the end products always turn out denser. The advantage of this being you can't eat as many idlis as you can of the regular ones. Initially you could try substituting 50% of the rice / idli rava with this millet rava and then go to a 100%. 

In India: Tinai, chamai, kavalai, kambankorai are some of the names for millet in Tamil. Nuvanam is millet flour. The gruel made from millet, the staple of Ancient Tamils, is called kali, moddak kali, kuul, and sangati. Korralu (Telugu), Navane (Kannada) [Source: Wikipedia]

An idli is a healthy dish as it is, being a combination of a rice and lentil (udad dal), makes a complete set of amino acids, resulting in a good quality protein. So you can alternate between regular idlis and those made using millets, to get more fiber and a variety of nutrients.

A healthier version of Idli

Foxtail Millet Idli
Makes roughly 32 or more idlis, depending on the size, you could use this batter over 3-4 days for a variety of dishes such as dosai, uthapam, kuzhi paniyaram etc.

1 cup whole or split udad dal (without skin)
1 tsp fenugreek seeds (optional)
2 cups foxtail millet rava (or use 1 cup millet rava and 1 cup rice)
2 tsp salt
Optional
finely chopped veggies to add to idlis
1/2 tsp Grated ginger, mustard seeds, chana dal, red chillies tempered in oil to add to batter before steaming

Soak the udad dal + fenugreek seeds in plenty of water. In another bowl, soak the rava in water that covers it completely.
After 3 hours- drain water from udad dal and grind to a fine paste in the mixer or wet grinder. Remove in a big bowl.
Squeeze all the water from the millet rava and grind this to a fine paste too. Add to the udad dal paste and mix well, adding salt. Add upto 1/2 cup water if batter is very thick. 
Place in a large container with a fitting lid. This will expand to nearly double volume over 8-10 hours, so keep accordingly in a sizable container.
Once fermented, you can either use this immediately to make idlis / dosa or place in refrigerator immediately and use when required (within next 3-4days).

Remove the required quantity of batter 
To make idlis, lightly grease the idli moulds with oil, pour batter into each mould (not more than half capacity), top with any chopped veggies if required, close the pressure cooker lid but remove the weight so that this steams and doesn't pressure cook. If you have a special idli maker, then use that. Keep the flame on high and then reduce to medium once the steam is in full flow. Steam for around 12 minutes on medium flame. Open the cooker after 10 minutes or so, removing the idli stand. Sprinkle some cold water on top of each mould and with a sharp edged steel spatula or a knife, unmould each idli cleanly.

Serve with any chutney or your choice, or molagapodi or ketchup for the kids. 

Other recipes using Foxtail Millet
Salad with nutrition facts included
Millet-Basil Patties

Making a healthier Idli using Foxtail Millet

Posted by admin

Idli and dosai are two dishes which can be easily experimented with, with a variety of whole grains. If you are a regular reader of my blog, then you'll know that my whole-grain find of this year is Foxtail Millet- you'll find a couple of recipes featuring them already. It's thanks to our online grocery store that stocks a lot of these ancient grains and greens that you won't find in supermarkets that they end up finding their way in many new dishes I experiment with. While I've been using the millet grain in salads, patties, upma etc, this time I bought the foxtail millet idli rava to try making idlis. It turned out reasonably soft, definitely denser than white rice idlis- but that's the whole grain effect- the end products always turn out denser. The advantage of this being you can't eat as many idlis as you can of the regular ones. Initially you could try substituting 50% of the rice / idli rava with this millet rava and then go to a 100%. 

In India: Tinai, chamai, kavalai, kambankorai are some of the names for millet in Tamil. Nuvanam is millet flour. The gruel made from millet, the staple of Ancient Tamils, is called kali, moddak kali, kuul, and sangati. Korralu (Telugu), Navane (Kannada) [Source: Wikipedia]

An idli is a healthy dish as it is, being a combination of a rice and lentil (udad dal), makes a complete set of amino acids, resulting in a good quality protein. So you can alternate between regular idlis and those made using millets, to get more fiber and a variety of nutrients.

A healthier version of Idli

Foxtail Millet Idli
Makes roughly 32 or more idlis, depending on the size, you could use this batter over 3-4 days for a variety of dishes such as dosai, uthapam, kuzhi paniyaram etc.

1 cup whole or split udad dal (without skin)
1 tsp fenugreek seeds (optional)
2 cups foxtail millet rava (or use 1 cup millet rava and 1 cup rice)
2 tsp salt
Optional
finely chopped veggies to add to idlis
1/2 tsp Grated ginger, mustard seeds, chana dal, red chillies tempered in oil to add to batter before steaming

Soak the udad dal + fenugreek seeds in plenty of water. In another bowl, soak the rava in water that covers it completely.
After 3 hours- drain water from udad dal and grind to a fine paste in the mixer or wet grinder. Remove in a big bowl.
Squeeze all the water from the millet rava and grind this to a fine paste too. Add to the udad dal paste and mix well, adding salt. Add upto 1/2 cup water if batter is very thick. 
Place in a large container with a fitting lid. This will expand to nearly double volume over 8-10 hours, so keep accordingly in a sizable container.
Once fermented, you can either use this immediately to make idlis / dosa or place in refrigerator immediately and use when required (within next 3-4days).

Remove the required quantity of batter 
To make idlis, lightly grease the idli moulds with oil, pour batter into each mould (not more than half capacity), top with any chopped veggies if required, close the pressure cooker lid but remove the weight so that this steams and doesn't pressure cook. If you have a special idli maker, then use that. Keep the flame on high and then reduce to medium once the steam is in full flow. Steam for around 12 minutes on medium flame. Open the cooker after 10 minutes or so, removing the idli stand. Sprinkle some cold water on top of each mould and with a sharp edged steel spatula or a knife, unmould each idli cleanly.

Serve with any chutney or your choice, or molagapodi or ketchup for the kids. 

Other recipes using Foxtail Millet
Salad with nutrition facts included
Millet-Basil Patties

Cottage Cheese Pancakes {gluten free}

I think these pancakes could fall under the paleo diet guidelines.  Wait, did cavemen eat cottage cheese? Oh well,  I'm pretty sure that cave men ate pancakes. After all they apparently ate muffins, cookies and pie why not pancakes. O.k. so I haven't read up on this new fad. I know it's a pretty basic concept of eating whole foods but as far as trying to figure out exactly what cavemen ate, I'm not sure I really get it. Like coconut for instance? Did cave men eat coconut? Maybe if there were cave men in Hawaii. Coconut is good for you but if cave men didn't eat it then are Paleoians not allowed to eat it either? Why?






These are the random things I think about when I am stalling cleaning the house. I'll bet cave men didn't have to clean their houses errr caves.  The closest to living like a cave man that I get is living with 4 crazy kids running around the house like little neanderthals.

Honestly. Not sure what got me on this subject. Just seeing an awful lot of Paleo recipes out there in the blogosphere. Paleo must be the new gluten free. I'm sure there's some great science behind it.

At any rate, in an effort to reduce our intake of processed carbs/sugars and limit GMO foods in our bodies I have been trying to remake some of our favorite foods without white or wheat flour.

These pancakes turned out to be super easy and tasted great without the wheat flour. Score! Dare I say,

"So easy a caveman can do it!" 

Sorry. Had to.

My mom used to make cottage cheese pancakes for us when we were little. We all loved them. Substituting almond and coconut flour for regular flour adds protein and vitamins. 

Bye Bye wheat belly!

If your thinking cottage cheese sounds really weird in pancakes let me tell you, it's amazing! The pancakes turn out moist and the cottage cheese somehow gets sweet when cooked and tastes very similar to a cream cheese crepe IMO.

Topped with strawberries for extra sweetness and these pancakes will be your new 

favorite healthy breakfast I promise!

*NOTES  I also have used 1 cup spelt flour in place of the almond and coconut flour. Spelt flour is not certified GF but it is a nutritious ancient grain with a deep nut like flavor. Spelt dates back long before many wheat hybrids. Many of its benefits come from the fact that it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the wheat family. It can be used in many of the same ways as wheat including bread and pasta making. Spelt does not seem to cause sensitivities in many people who are intolerant of wheat. 




adapted from my mom's recipe

TIME    15 MINUTES      YIELDS    8-10 SMALL PANCAKES

Cottage Cheese Pancakes {Gluten Free}

Ingredients

4 eggs
1/2 cup plain, fat free yogurt
1 1/2 cups large curd cottage cheese
1/2 cup almond flour
1/4 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
real butter to coat pan


toppings
chopped strawberries
honey
or real maple syrup


Preheat a non-stick pan over medium-high heat.
In a medium bowl, beat eggs, add yogurt and cottage cheese. Sift in flours, baking powder and salt.
Using a 1/4 measuring cup, slowly pour batter into hot skillet. The batter will be thin and spread quickly so pour slowly.

Cook for 3-4 minutes on first side until bubbles cover the top. Flip pancakes over and cook 1-2 minutes more. Lower heat if necessary.

Cottage Cheese Pancakes {gluten free}

Posted by admin

I think these pancakes could fall under the paleo diet guidelines.  Wait, did cavemen eat cottage cheese? Oh well,  I'm pretty sure that cave men ate pancakes. After all they apparently ate muffins, cookies and pie why not pancakes. O.k. so I haven't read up on this new fad. I know it's a pretty basic concept of eating whole foods but as far as trying to figure out exactly what cavemen ate, I'm not sure I really get it. Like coconut for instance? Did cave men eat coconut? Maybe if there were cave men in Hawaii. Coconut is good for you but if cave men didn't eat it then are Paleoians not allowed to eat it either? Why?






These are the random things I think about when I am stalling cleaning the house. I'll bet cave men didn't have to clean their houses errr caves.  The closest to living like a cave man that I get is living with 4 crazy kids running around the house like little neanderthals.

Honestly. Not sure what got me on this subject. Just seeing an awful lot of Paleo recipes out there in the blogosphere. Paleo must be the new gluten free. I'm sure there's some great science behind it.

At any rate, in an effort to reduce our intake of processed carbs/sugars and limit GMO foods in our bodies I have been trying to remake some of our favorite foods without white or wheat flour.

These pancakes turned out to be super easy and tasted great without the wheat flour. Score! Dare I say,

"So easy a caveman can do it!" 

Sorry. Had to.

My mom used to make cottage cheese pancakes for us when we were little. We all loved them. Substituting almond and coconut flour for regular flour adds protein and vitamins. 

Bye Bye wheat belly!

If your thinking cottage cheese sounds really weird in pancakes let me tell you, it's amazing! The pancakes turn out moist and the cottage cheese somehow gets sweet when cooked and tastes very similar to a cream cheese crepe IMO.

Topped with strawberries for extra sweetness and these pancakes will be your new 

favorite healthy breakfast I promise!

*NOTES  I also have used 1 cup spelt flour in place of the almond and coconut flour. Spelt flour is not certified GF but it is a nutritious ancient grain with a deep nut like flavor. Spelt dates back long before many wheat hybrids. Many of its benefits come from the fact that it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the wheat family. It can be used in many of the same ways as wheat including bread and pasta making. Spelt does not seem to cause sensitivities in many people who are intolerant of wheat. 




adapted from my mom's recipe

TIME    15 MINUTES      YIELDS    8-10 SMALL PANCAKES

Cottage Cheese Pancakes {Gluten Free}

Ingredients

4 eggs
1/2 cup plain, fat free yogurt
1 1/2 cups large curd cottage cheese
1/2 cup almond flour
1/4 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
real butter to coat pan


toppings
chopped strawberries
honey
or real maple syrup


Preheat a non-stick pan over medium-high heat.
In a medium bowl, beat eggs, add yogurt and cottage cheese. Sift in flours, baking powder and salt.
Using a 1/4 measuring cup, slowly pour batter into hot skillet. The batter will be thin and spread quickly so pour slowly.

Cook for 3-4 minutes on first side until bubbles cover the top. Flip pancakes over and cook 1-2 minutes more. Lower heat if necessary.

Over Night Tart Cherry and Pear Crisp Breakfast

I am not a morning person. Everyone who knows me knows that it's best not to ask me anything serious, important or annoying in any way shape or form before I've had a cup of coffee. You would think that I would be used to being up and at em' at the crack of dawn since I've been doing it pretty much my entire life. I have to be up around 5 a.m. for work with my head screwed on tightly by 6:30 and ready to focus in surgery. Also, after having 4 kids, my first one at age 19 I've known many a early mornings in my day.

Not happening. I've tried, honestly. I've gotten up early to go hiking which I l.o.v.e. I've committed to boxing classes that started at 5:00 a.m. and actually felt totally amazing and pumped for the day afterwards but dragging my zombie butt out of bed was shear torture. 

So making a decent breakfast for myself and the kiddos while trying to get ready for the day is out of the question. I have however committed to not buying any more  boxed cereal  whatsoever so I've been forced to come up with some other healthy and most importantly simple options.

Over night breakfast to the rescue!

You simply throw all the ingredients, which are minimal into your slow cooker and walk away. 

I love non-committal recipes like that.

Unless your lucky enough to have a slow cooker with an automatic shut of button (most newer ones do) than you might have to make this during the day and reheat in the morning. Unless you stay up late like me and start it around 10p.m. and are up super early like me  *sigh  to shut it off than it may burn a bit.  I'm actually o.k. with that, tastes like a cookie!

So I have an automatic shut off option on my slow cooker but I have made thrown this together before making dinner, around 4p.m. on the 6 hour option instead of the 10 hours and turned it off before going to bed making sure not to lift the lid for a peak and a sniff. It was just as good the next morning.

Just a few options for ya.

You will need: 

1 1/2 cups steel cut oats
1 cup water
1 1/2 cups almond milk or milk of your choice
2 pears of the firmer variety
1/2 cup dried tart cherries
1 teaspoon cinnamon
1/4 teaspoon real vanilla (optional)
2 tablespoons local Organic honey
1/2 teaspoon salt


Throw all ingredients into your slow cooker. Turn on the lowest setting if making before you go to bed or follow instructions above for other options. Wake up in the morning to the smell of cinnamon, honey pear crisp and enjoy a fuss free morning.

Now that's the way to start your day!

What do you usually have for breakfast?

Over Night Tart Cherry and Pear Crisp Breakfast

Posted by admin

I am not a morning person. Everyone who knows me knows that it's best not to ask me anything serious, important or annoying in any way shape or form before I've had a cup of coffee. You would think that I would be used to being up and at em' at the crack of dawn since I've been doing it pretty much my entire life. I have to be up around 5 a.m. for work with my head screwed on tightly by 6:30 and ready to focus in surgery. Also, after having 4 kids, my first one at age 19 I've known many a early mornings in my day.

Not happening. I've tried, honestly. I've gotten up early to go hiking which I l.o.v.e. I've committed to boxing classes that started at 5:00 a.m. and actually felt totally amazing and pumped for the day afterwards but dragging my zombie butt out of bed was shear torture. 

So making a decent breakfast for myself and the kiddos while trying to get ready for the day is out of the question. I have however committed to not buying any more  boxed cereal  whatsoever so I've been forced to come up with some other healthy and most importantly simple options.

Over night breakfast to the rescue!

You simply throw all the ingredients, which are minimal into your slow cooker and walk away. 

I love non-committal recipes like that.

Unless your lucky enough to have a slow cooker with an automatic shut of button (most newer ones do) than you might have to make this during the day and reheat in the morning. Unless you stay up late like me and start it around 10p.m. and are up super early like me  *sigh  to shut it off than it may burn a bit.  I'm actually o.k. with that, tastes like a cookie!

So I have an automatic shut off option on my slow cooker but I have made thrown this together before making dinner, around 4p.m. on the 6 hour option instead of the 10 hours and turned it off before going to bed making sure not to lift the lid for a peak and a sniff. It was just as good the next morning.

Just a few options for ya.

You will need: 

1 1/2 cups steel cut oats
1 cup water
1 1/2 cups almond milk or milk of your choice
2 pears of the firmer variety
1/2 cup dried tart cherries
1 teaspoon cinnamon
1/4 teaspoon real vanilla (optional)
2 tablespoons local Organic honey
1/2 teaspoon salt


Throw all ingredients into your slow cooker. Turn on the lowest setting if making before you go to bed or follow instructions above for other options. Wake up in the morning to the smell of cinnamon, honey pear crisp and enjoy a fuss free morning.

Now that's the way to start your day!

What do you usually have for breakfast?

Grain Free PB&J Bread

My 6 year old has 4 cavities. FOUR! If ever I felt like a failure as a mom, this is it. Epic fail. The fact that the dentist is my sisters husband may or may not have made me feel even punier. Not that I ever claimed to be World's Best Mom but I DO however like to think of myself as a fairly healthy eater and especially when it comes to feeding my kids healthy foods and snacks. I mean that's the entire premise of my blog! 

So how is it that my baby has 4 cavities? The dentist a.k.a. my brother-in-law asked me what his weakness was when it came to snacking.  "Errr, weakness?"  "Yeah, like does he love gold fish crackers and pretzels or candy?" Me, "NO! Well, I mean he does, actually have a big time sweet tooth but I SWEAR I can't even remember the last time I've bought gold fish crackers, or any crackers other that our GF quinoa and seed ones or any fruit snacks, candy or cookies or doughnuts....... (my mind is working over time trying to figure out where I went wrong).  So I say, "I mean sometimes I buy Popsicles, and there was Halloween where he gorged himself with candy  Oh!  all of those birthday parties at school with the cup cakes, that's got to be it right?  

Dentist/brother-in-law concerned for my mental health, "Ummm, no. You usually don't get cavities at this age from occasional snacking. Me, hanging my head in shame: "oh".  B-I-L, "What about your pregnancy? Was anything out of the ordinary there?"

Me:.......................... wrapping my mind around this question.

"Um. No. I mean I had to have surgery for appendicitis when I was 20 weeks along." 

"No, I mean were you sick a lot? Did you have a poor diet?"

Inner me trying to remember what the hell I ate 7 years ago while I was pregnant with my 3rd child that would have caused him to have 4 cavities at the age of 6:  "Um no. I mean maybe a little. I mean I think  I might have eaten more french fries than usual, and maybe a few second helpings of pasta..... at 2 a.m. 

And then I very jokingly and lovingly because he is family after all say "Why is it always the mothers fault?!!"  

I'm sure he knew I was joking. Kind of. Oh crap! I haven't been helping him brush his teeth in months. Should I mention that?

Nah.

Sighhh.

Which brings me to bread.

obviously.

I've played around with making gluten free bread a few times and have made a decent enough loaf or two but nothing that screams out "Mmmmm, home made bread!" Usually it's pretty dense and very dry.   

This bread was unbelievably good! It was heavier than your store bought, gluten laden variety because it is made with nut butter (ground nuts). I was however, expecting it to be much denser than it was. In fact, it was fairly light and airy and had just a mild hint of nut flavor. 

Cashews are my favorite nut after all. 

The small list of healthy ingredients, no yeast involved was a big bonus for me. Making home made bread was never so easy. You can use jarred Organic cashew butter or save some money and make your own if you have a good quality blender or food processor. See my post here on how to easily make your own nut butters.

Elana, from Elana's Pantry recommended using  Parrish Magic Line Loaf Pans
to bake gluten free breads which will help with the thin, dense bread that comes from using a regular size loaf pan. So I bought one. And it worked! Yay Elana! P.S.  she has another wonderful recipe for a grain free bread that I have tried and we all loved. It was however, slightly more involved than this recipe and I try to be as non-involved as possible these days. I blame the children. Which is only fair since somebody is going to turn around and blame me for all of their ailments and shenanigans anyway?  I kid!

Recipe from Danielle at Against All Grain

Yields 1 8.4x4.5 loaf
1 cup smooth raw cashew butter at room temperature.
4 large eggs, separated
1 tablespoon local honey
2.5 teaspoons apple cider vinegar
1/4 cup almond milk (cow milk, coconut, hemp milk or rice milk will work as well)
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt 

Directions 

Preheat your oven to 300 degrees. 

In a stand mixer using a cookie dough paddle, beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk. 

Beat the egg whites in a separate bowl until peaks form. Combine the dry ingredients in another small bowl. Make sure your oven is completely preheated before adding the egg whites and the dry ingredients to the cashew butter mixture. You don’t want your whites to fall, and the baking soda will activate once it hits the eggs and vinegar. 

Pour the dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough. 

Gently fold in the beaten egg whites into the cashew butter mixture. Pour the batter into the prepared loaf pan, then immediately put it into the oven. Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. 

Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. 

Grain Free PB&J Bread

Posted by admin

My 6 year old has 4 cavities. FOUR! If ever I felt like a failure as a mom, this is it. Epic fail. The fact that the dentist is my sisters husband may or may not have made me feel even punier. Not that I ever claimed to be World's Best Mom but I DO however like to think of myself as a fairly healthy eater and especially when it comes to feeding my kids healthy foods and snacks. I mean that's the entire premise of my blog! 

So how is it that my baby has 4 cavities? The dentist a.k.a. my brother-in-law asked me what his weakness was when it came to snacking.  "Errr, weakness?"  "Yeah, like does he love gold fish crackers and pretzels or candy?" Me, "NO! Well, I mean he does, actually have a big time sweet tooth but I SWEAR I can't even remember the last time I've bought gold fish crackers, or any crackers other that our GF quinoa and seed ones or any fruit snacks, candy or cookies or doughnuts....... (my mind is working over time trying to figure out where I went wrong).  So I say, "I mean sometimes I buy Popsicles, and there was Halloween where he gorged himself with candy  Oh!  all of those birthday parties at school with the cup cakes, that's got to be it right?  

Dentist/brother-in-law concerned for my mental health, "Ummm, no. You usually don't get cavities at this age from occasional snacking. Me, hanging my head in shame: "oh".  B-I-L, "What about your pregnancy? Was anything out of the ordinary there?"

Me:.......................... wrapping my mind around this question.

"Um. No. I mean I had to have surgery for appendicitis when I was 20 weeks along." 

"No, I mean were you sick a lot? Did you have a poor diet?"

Inner me trying to remember what the hell I ate 7 years ago while I was pregnant with my 3rd child that would have caused him to have 4 cavities at the age of 6:  "Um no. I mean maybe a little. I mean I think  I might have eaten more french fries than usual, and maybe a few second helpings of pasta..... at 2 a.m. 

And then I very jokingly and lovingly because he is family after all say "Why is it always the mothers fault?!!"  

I'm sure he knew I was joking. Kind of. Oh crap! I haven't been helping him brush his teeth in months. Should I mention that?

Nah.

Sighhh.

Which brings me to bread.

obviously.

I've played around with making gluten free bread a few times and have made a decent enough loaf or two but nothing that screams out "Mmmmm, home made bread!" Usually it's pretty dense and very dry.   

This bread was unbelievably good! It was heavier than your store bought, gluten laden variety because it is made with nut butter (ground nuts). I was however, expecting it to be much denser than it was. In fact, it was fairly light and airy and had just a mild hint of nut flavor. 

Cashews are my favorite nut after all. 

The small list of healthy ingredients, no yeast involved was a big bonus for me. Making home made bread was never so easy. You can use jarred Organic cashew butter or save some money and make your own if you have a good quality blender or food processor. See my post here on how to easily make your own nut butters.

Elana, from Elana's Pantry recommended using  Parrish Magic Line Loaf Pans
to bake gluten free breads which will help with the thin, dense bread that comes from using a regular size loaf pan. So I bought one. And it worked! Yay Elana! P.S.  she has another wonderful recipe for a grain free bread that I have tried and we all loved. It was however, slightly more involved than this recipe and I try to be as non-involved as possible these days. I blame the children. Which is only fair since somebody is going to turn around and blame me for all of their ailments and shenanigans anyway?  I kid!

Recipe from Danielle at Against All Grain

Yields 1 8.4x4.5 loaf
1 cup smooth raw cashew butter at room temperature.
4 large eggs, separated
1 tablespoon local honey
2.5 teaspoons apple cider vinegar
1/4 cup almond milk (cow milk, coconut, hemp milk or rice milk will work as well)
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt 

Directions 

Preheat your oven to 300 degrees. 

In a stand mixer using a cookie dough paddle, beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk. 

Beat the egg whites in a separate bowl until peaks form. Combine the dry ingredients in another small bowl. Make sure your oven is completely preheated before adding the egg whites and the dry ingredients to the cashew butter mixture. You don’t want your whites to fall, and the baking soda will activate once it hits the eggs and vinegar. 

Pour the dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough. 

Gently fold in the beaten egg whites into the cashew butter mixture. Pour the batter into the prepared loaf pan, then immediately put it into the oven. Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. 

Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. 

Pumpkin Applesauce Belgian Waffles with Orange Cranberry Chutney

My 6 year olds chin is on my shoulder staring past me on the computer screen at these waffles. As I wipe the drool off my arm he says  " Mom why can't we have these for dinner every night, then I would never ever say Ewwww, I don't like that?"   Gotta Love the logic and common sense of a 6 year old boy. I suppose I wouldn't mind having these for dinner more often either I mean why give breakfast all the fun?

These are perfectly suited for a Fall dinner especially with this tangy sweet cranberry chutney but they are also extremely simple to make and healthy enough for a weekend breakfast or brunch. It's still in the

TRIPLE

       freaking

     digits

here in Phoenix and I really  neeeeed  these pumpkin waffles and cranberry sauce in my life right now to remind me that there is such a thing as 4 seasons....... somewhere.

 I start hoarding cans of pumpkin as soon as they hit the shelves in late September. Around the end of October I think they start hiding them from me at my local Trader Joe's.  Something about saving a few for other customers  blah blah blah.....

Use fresh cranberries, which I also keep well stocked year round in my freezer instead of canned. You won't believe the difference in taste, no comparison. As soon as these babies start simmering and slowly popping open and infusing with the orange juice and zest I am bouncing on my toes in anticipation of the blissfully tangyness  that is about to happen in my mouth.

Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this native American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raiseHDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer.

Fresh cranberries, which contain the highest levels of beneficial nutrients, are at their peak from October through December, just in time to add their festive hue, tart tangy flavor and numerous health protective effects to your holiday meals. When cranberries' short fresh season is past, rely on cranberry juice and dried or frozen cranberriesto help make every day throughout the year a holiday from disease.

Spoon the still hot cranberry chutney over your piping hot pumpkin waffles and skip the syrup. 

PREP TIME 10 MINUTES        COOK TIME 15 MINUTES          YIELDS about 10 waffles 

INGREDIENTS:  

2 cups unbleached whole wheat flour 

1/4 cup flax meal (ground flax) - put it on oatmeal, yogurt, muffins, cookies etc. 

1/2 cup wheat germ - {you can also put it on oatmeal, yogurt, muffins and cookies} 

1/3 cup turbinado (raw) sugar 

2 TBSP baking powder 

2 tsp pumpkin pie spice or (1/2 t cinnamon + 1/4 t ground ginger + 1/8 t nutmeg + 1/8 t ground cloves, 1 tsp nutmeg 

1/2 tsp fine salt 

1 cup almond milk or low fat milk 

1 - 14 oz. can pumpkin puree 

1/4 cup unsalted, melted butter 

2 large eggs 

1 egg white 

chopped pecans or walnuts for topping

Beat together the milk, pumpkin, melted butter, agave and eggs in a bowl. In another bowl, mix together flour, wheat germ, flax meal, baking powder, spices and salt. Make a well in the dry ingredients, pour in wet ingredients. Mix together until just combined. 

Pour into a preheated waffle maker. 

*If you have settings on yours, set it to med. otherwise, you might have to remove them before the light goes off so as not to burn. They will be moist and delicious!!!

Cranberry Compote  makes about 4 cups 

1 - 12 oz. bag whole, fresh cranberries (found in the produce isle)
1/4 cup O.J.
1 TBSP orange zest
2 TBSP Agave nectar (or raw turbinado sugar)
1 cup water
2 TBSP cornstarch
1 tsp real vanilla extract

Mix cornstarch in a measuring cup with about 1/4 cup of the water. Bring the rest of the ingredients to a boil in a medium saucepan. Add cornstarch mixture. Lower heat. Cook about 8 minutes. You can use this as a topping on yogurt too. My 9 month old loves this!

Nutrition Info
Calories 208
Calories from Fat 78 (37%)
Amount Per Serving %DV
Total Fat 8.8g 13%

Saturated Fat 3.0g 14%

Monounsaturated Fat 3.0g

Polyunsaturated Fat 2.1g

Trans Fat 0.0g

Cholesterol 40mg 13%

Sodium 290mg 12%
Potassium 320mg 9%
Total Carbohydrate 28.1g 9%
Dietary Fiber 4.8g 19%
Sugars 3.4g
Protein 6.8g 13%

This post was created for the Monthly Mingle October edition featuring "squash" hosted this month by 

Dara over at Cookin' Canuck.

Pumpkin Applesauce Belgian Waffles with Orange Cranberry Chutney

Posted by admin

My 6 year olds chin is on my shoulder staring past me on the computer screen at these waffles. As I wipe the drool off my arm he says  " Mom why can't we have these for dinner every night, then I would never ever say Ewwww, I don't like that?"   Gotta Love the logic and common sense of a 6 year old boy. I suppose I wouldn't mind having these for dinner more often either I mean why give breakfast all the fun?

These are perfectly suited for a Fall dinner especially with this tangy sweet cranberry chutney but they are also extremely simple to make and healthy enough for a weekend breakfast or brunch. It's still in the

TRIPLE

       freaking

     digits

here in Phoenix and I really  neeeeed  these pumpkin waffles and cranberry sauce in my life right now to remind me that there is such a thing as 4 seasons....... somewhere.

 I start hoarding cans of pumpkin as soon as they hit the shelves in late September. Around the end of October I think they start hiding them from me at my local Trader Joe's.  Something about saving a few for other customers  blah blah blah.....

Use fresh cranberries, which I also keep well stocked year round in my freezer instead of canned. You won't believe the difference in taste, no comparison. As soon as these babies start simmering and slowly popping open and infusing with the orange juice and zest I am bouncing on my toes in anticipation of the blissfully tangyness  that is about to happen in my mouth.

Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this native American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raiseHDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer.

Fresh cranberries, which contain the highest levels of beneficial nutrients, are at their peak from October through December, just in time to add their festive hue, tart tangy flavor and numerous health protective effects to your holiday meals. When cranberries' short fresh season is past, rely on cranberry juice and dried or frozen cranberriesto help make every day throughout the year a holiday from disease.

Spoon the still hot cranberry chutney over your piping hot pumpkin waffles and skip the syrup. 

PREP TIME 10 MINUTES        COOK TIME 15 MINUTES          YIELDS about 10 waffles 

INGREDIENTS:  

2 cups unbleached whole wheat flour 

1/4 cup flax meal (ground flax) - put it on oatmeal, yogurt, muffins, cookies etc. 

1/2 cup wheat germ - {you can also put it on oatmeal, yogurt, muffins and cookies} 

1/3 cup turbinado (raw) sugar 

2 TBSP baking powder 

2 tsp pumpkin pie spice or (1/2 t cinnamon + 1/4 t ground ginger + 1/8 t nutmeg + 1/8 t ground cloves, 1 tsp nutmeg 

1/2 tsp fine salt 

1 cup almond milk or low fat milk 

1 - 14 oz. can pumpkin puree 

1/4 cup unsalted, melted butter 

2 large eggs 

1 egg white 

chopped pecans or walnuts for topping

Beat together the milk, pumpkin, melted butter, agave and eggs in a bowl. In another bowl, mix together flour, wheat germ, flax meal, baking powder, spices and salt. Make a well in the dry ingredients, pour in wet ingredients. Mix together until just combined. 

Pour into a preheated waffle maker. 

*If you have settings on yours, set it to med. otherwise, you might have to remove them before the light goes off so as not to burn. They will be moist and delicious!!!

Cranberry Compote  makes about 4 cups 

1 - 12 oz. bag whole, fresh cranberries (found in the produce isle)
1/4 cup O.J.
1 TBSP orange zest
2 TBSP Agave nectar (or raw turbinado sugar)
1 cup water
2 TBSP cornstarch
1 tsp real vanilla extract

Mix cornstarch in a measuring cup with about 1/4 cup of the water. Bring the rest of the ingredients to a boil in a medium saucepan. Add cornstarch mixture. Lower heat. Cook about 8 minutes. You can use this as a topping on yogurt too. My 9 month old loves this!

Nutrition Info
Calories 208
Calories from Fat 78 (37%)
Amount Per Serving %DV
Total Fat 8.8g 13%

Saturated Fat 3.0g 14%

Monounsaturated Fat 3.0g

Polyunsaturated Fat 2.1g

Trans Fat 0.0g

Cholesterol 40mg 13%

Sodium 290mg 12%
Potassium 320mg 9%
Total Carbohydrate 28.1g 9%
Dietary Fiber 4.8g 19%
Sugars 3.4g
Protein 6.8g 13%

This post was created for the Monthly Mingle October edition featuring "squash" hosted this month by 

Dara over at Cookin' Canuck.