Quinoa Salad

This salad is simple, and sure to satisfy..

- 1 Soft boiled egg (I boiled mine for 4 minutes for a soft center)
- Lettuce of your choice
- Cooked quinoa (I seasoned mine with salt & pepper)
- I then drizzled with a little olive oil and balsamic vinegar.

Get Your Granola On

HOMEMADE GRANOLA WITH A HINT OF CHOCOLATY GOODNESS

2 cups gluten-free oats
1/4 cup pumpkin seeds
1/4 cup shredded coconut
1/2 cup raisins
1/2 cup mini chocolate chips
1/2 cup sliced almonds
1/2 cup natural crunchy peanut butter
1/4 cup agave
1/2 teaspoon vanilla
5 tablespoons coconut oil


Combine all the dry ingredients into a large bowl. In a smaller bowl combine the peanut butter, agave, coconut oil, and vanilla. Thoroughly combined all of the above. Press the granola in a shallow pan lined with parchment paper. Bake for 20 minutes at 320 degrees. When the granola cools it will be crunchy....Perfect for a nice bowl of cereal on a hot summers night....:)
Cool for at about 30 minutes and store container.

Easiest Chocolate Pudding EVER!

3 Ingredients, 3! That is is all that this velvety, smooth, delicious pudding takes. I am willing to wager you can make it in under 3 minutes.....

1 Can whole fat coconut milk
2 Tablespoons unsweetened cocoa powder
Agave to taste

Stir in a bowl with a wire whisk until fully mixed and allow to chill for at least 4 hours. You will be well rewarded for your waiting:)

P.S. This can be turned into Ice cream. Follow all steps above then pour into an ice cream machine. It is also very tasty with a little almond extract.

Iced Fake-uccino

Nathan makes this delicious drink, and he does a mighty fine job if you ask me:). We are not coffee drinkers, but we sure do love the flavor!. The last few times he made it friendly to my diet (so thoughtful). This drink is so incredibly yummy, refreshing, and smooth!

2 Cups Coconut milk (unsweetened)
4 Cubes of ice
1 Tsp Vanilla
2 Tsp Pero
Sweeten to taste with agave, we use 1 Tablespoon.

Blend in a blender. Poor over ice:)

Warm Vanilla, Cinnamon Plums

Tonight I grilled these plums, and they were really really good!

Grilled Plums
Heat grill to medium high heat. Place firm but rip plums on grill, and heat each side for 4 minutes. Next open a can of coconut milk (not light) and mix it to taste with vanilla, cinnamon and agave. Place the grilled plums into the creamy, vanilla, cinnamon goodness and enjoy!

Fresh Mango Coconut Bars

So last night I was cutting up fresh mangoes to store them in the freezer for shakes (went to Costco to get them, and I had too many...need I explain more)? Then Nathan started talking about a creamy custard dessert and it hit me! Why go put these delectable fresh mangoes in the freezer when I could experiment with them! So I did just that! It's kinda like a lemon bar, accept I also add in fresh chunks of mango on top of the mango custard.. You'll see...and like I said my picture taking skills are just not that great, but I promise it's yummier than it look, as you can see by the big chunks missing from it, that I may have eaten for breakfast...

P.S. On Wednesday I am going to be in Park City all day testing out different granola bars, and coming up with new ideas for them. I'm pretty much really excited about it!

Fresh Mango Bars

for the crust
2 C. Organic brown rice flour
1/2. Palm sugar
1/2 Tsp. Salt
1/2 C. Coconut oil
1 Egg
1 Tsp. Vanilla

Mix all the ingredients above put into a greased 9x13'' glass baking dish. Bake for 15-20 minutes untill golden browned and puffy:) @ 350 degress. After it is done pull it out and let it cool.

for the filling
4 Ripe mango, peeled and cut. Divided
4 Eggs
1 Tsp. Vanilla
Agave nectar to taste
1/3 C. Coconut milk

Place all in a blender accept leave half of the mango slices, and set aside. Blend until creamy and smooth. Poor onto the cooled crust, then arrange mango slices on top of the custard.  I then drizzled a tiny bit more agave on the very top so that it would brown up better. Bake @ 350 degrees for 25- 30 minutes. Pull it out when the custard is set. 

Blueberry tart crumble

I was looking in my Bon Appetit magazine today and came across a blueberry pie crisp, that I wanted try to out. I ended up mixing 3 different recipes (as I most always do).  Recipe as follows...

Berry tart crumble

1 1/2 C. brown rice flour (that's what I had, almond flour would be good too)
1/2 C. Palm sugar
1 C. Organic brown sugar plus 3 Tablespoons
Juice of 1 orange
1 Tsp. Salt divided
1 Tsp Cinnamon
2 Pints blueberries (I used frozen)
1/2 C. gluten-free oatmeal
1 Tsp. vanilla
1/4 C. Coconut milk
2 Eggs
4 Tablespoons coconut oil

In a sauce pan place the blueberries, orange juice,  and 1/2 C. palm sugar and bring mix to a boil on medium high heat. Let it continue to boil until the mixture thickens, about 10 minutes.

In a bowl mix together the  rice flour, 3 tablespoons brown sugar, 1/2 Tsp. salt. vanilla, coconut milk and eggs. Then press the mixture into a greased tart pan. Put in the oven to bake 15 minutes at 350 degrees, then pull out and let cool.

Next add the remaining ingredients for the crumble topping in a bowl, and mix with hands.

Place the cooled blueberry mix onto the cooled tart crust. Then evenly distribute the crumble on top of the blueberry mixture, lightly pressing it. Put it in the oven at 350 degrees, and bake for 20 minutes.

Peachy, Raspberry Crisp!

I made this over the 4th of July weekend, and it was a big hit! Their are certain fruits that they say you should buy organic. Peaches are defiantly one of them, along with most berries. They seem to have a much higher count of pesticides otherwise. Just a little word of advice:). On to the recipe!

Yummy Peachy Crisp

6 Ripe but firm peaches
1/2 Pint Raspberries 
2 C. Palm sugar (divided)
1 C. Brown rice flour
1/2 Tsp Salt
1 1/2 C. Gluten free oatmeal
1/2 C. Coconut oil

Remove the skins off the peaches and slice. Put peaches in a bowl, add 1/2 C. Palm sugar, then mix with your hands. Next take all other ingredients accept your raspberries and combined with hands in a separate bowl. Mix until it comes together. Place your peaches, into a 9x13 greased baking dish (I used coconut oil). Next take the raspberries and spread then out evenly on-top of the peaches. Takes your crumble and even spread out over the top of your fruit. Then put it in the oven! Half way through the baking process I took mine out and drizzled some olive oil to make the topping extra crispy. I then paired my crisp with some vanilla coconut milk ice cream, it was really really really good!

Bake for 1 hour (or until brown and bubbling)
350 degrees.

Blender banana pancakes

These pancakes are kid approved and yummy! I kind of made the recipe up this morning, and I am thrilled with the results! They are dairy and gluten free. My kids ate them up, even Rachel our picky eater:). Also just a little tip....I double the batch when I make pancakes, so that we have them all week long. I cook up all the batter, then I just toast them in the toaster the next morning.

Blender Banana Pancakes

1 C. Coconut milk
1 1/2 C. Organic brown rice flour
2 frozen ripe bananas (or you could use 1/2 C. Palm Sugar)
1 Tsp. Baking powder
1 Tsp. Salt
1 1/2 Tsp. Cinnamon
 3 Eggs

Blend in blender and enjoy! They cook up fast. I had my griddle at 300 Degrees, and let them cook 1 minute per side. Like I said you could do a lot with these, you could add frozen blackberries, or blueberries, with lemon zest. You could also add in 1/2 C. coconut milk yogurt.
YUUUUUUMMMMMM. I think I will try that one out next week! By the way the brown rice flour has an excellent texture. when it's uncooked it tastes very grainy, however when cooked it transforms into wonderful light fluffy pancakes!