Thursday, June 26, 2014

Fresh Fruit Ice Cream and Sorbets- no machine




What could be more refreshing than a cooling fresh fruit ice cream or non dairy sorbet for dessert. No need to visit your local ice cream parlor because you can make a much healthier vegan version in literally minutes. You won't need an ice cream maker either.
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I like recipes that are easy and fast , and it doesn't get much easier or faster than this one. Just place the four ingredients in your high power blender or food processor and whiz quickly until just smooth ( a minute?)

Clever Tip for Parties or Serving Groups

Want to serve this recipe to a group. Look at this clever trick.
You can keep the scooped ice cream or sorbets frozen until you are ready to serve them. They will be look perfect. Each scoop will need about 3-5 minutes to thaw before eating them.

sorbets in a cupcake tin
                           Flavors: blueberry vanilla, Mango Lassi, strawberry lemon



sorbet in a cupcake tin


metal container ( or small pot) left too long and too hard to scoop out
If you leave the ice cream or sorbets in the freezer for a longer period of time, they will harden somewhat and become very firm. To eat them you will have to let them thaw for about 10 minutes and then you will have to place it back in the blender for a minute before eating them- Unless you do what I do.

This is what I do. After the sorbet is in a container in the freezer for the hour and half, I scoop it with an ice cream scoop and place each scoop in a compartment of a cup cake baking tin! Then I can put the twelve scoops back in the freezer and leave them as long as I want all ready scooped for whenever I am ready to serve them!

sorbet in a cupcake tin

This works great if you are having a party or just want to serve your sorbets to your family after dinner.

Your fresh homemade ice cream or sorbets will pre-scooped and ready to serve whenever you are ready for them! Use as many scoops as you want to eat and return the remaining frozen scoops to the freezer in a large ziploc baggy.


All Healthy Nutrient Rich Ingredients
You can feel good eating these healthy nutrient-rich desserts. Real fruit contains immune building antioxidants, vitamins, and minerals. If you add Greek yogurt, you add protein and probiotics. This is a delicious health giving snack or dessert the entire family will love. Or if you are vegan, use coconut milk.

You can use any kind of fruit that you like. You can buy fresh fruit , wash it , and then freeze it on a cookie sheet. You could also just buy a bag of frozen fruit. Either way will work.


The Ice Cream and Sorbet recipes

For these recipes, I bought organic frozen strawberries, organic frozen blueberries, and a bag of frozen mango chunks. I made three different flavored frozen treats. You can follow my recipes or experiment with different fruit and flavors that you like. Pineapple? Kiwi? Watermelon? Cantaloupe? They will all work, but for those fruits I suggest using the recipe that calls for a banana to give it some creaminess.

I used honey as the sweetener ,and I must say that it does impart a honey taste. If you don't like honey, you could substitute organic pure maple syrup, but that also has a distinct taste. So experiment with a sweetener of your choice. If you want to use organic sugar, you will need to mix it with water and heat it to make it into a  simple syrup first. Remember, the fruit is sweet to begin with, so you don't need a lot of sweetener. It will depend on how sweet your fruit is and your taste preference.

Strawberry Lemon- Vegan  serves 4    ( Fruit, lemon juice, sweetener, banana)
1 and 1/2 cups of frozen strawberries
1/4 cup freshly squeezed lemon juice and a teaspoon of lemon zest ( I used an organic lemon)
2 Tablespoons honey, maple syrup , or sweetener of choice
1 medium banana ( not frozen) for creaminess


Blueberry Vanilla -Vegan  serves 4  ( fruit, almond milk, lemon, honey) 
1 and 1/2 cups of frozen organic blueberries
1 cup of vanilla almond milk ( or any milk of your choice + 1 Tablespoon of Vanilla Extract)
2 Tablespoons freshly squeezed lemon juice
3 Tablespoons of raw organic honey, maple syrup, or sweetener of choice


Mango Lassi- Dairy  serves 4  ( fruit, Greek Yogurt, honey, lemon juice) 
1 and 1/2 cups of frozen mango chunks
1 cup plain Greek yogurt
1/4 cup raw organic honey, maple syrup or sweetener of choice
3 Tablespoons of freshly squeezed lemon juice
** this ice cream that has the added yogurt takes a little longer to thaw - let it sit out for about 5 minutes before serving

Directions for making the ice cream or sorbets: 
Place a small metal bowl ( or a small metal pot) in the freezer for at about 5 minutes so it can chill.
Process the 4 ingredients in a high power blender ( like a Vitamix or Nutribullet ) or use a food processor until they become smooth and creamy. Do not over process or it will become too liquidy. Eat immediately, or place into the cold metal bowl in the freezer and freeze for about an hour and half. Scoop into bowls or scoop into muffin tins and freeze for later.

Tips: 


  • Before serving the strawberry lemon and the blueberry vanilla sorbet scoops  thaw quickly- let them sit out for about two minutes before serving. However,  the sorbet with the Greek yogurt will need to sit out to thaw for about 5 minutes before serving.
  • You can substitute orange juice for the lemon juice or even use frozen orange juice concentrate and perhaps not need any added sweetener. 


Want a popsicle instead?


mango blueberry popsicle

Strawberry, Blueberry, Mango Popsicle
I took a scoop of each flavor and layered it into a popsicle mold and then inserted a stick. I froze it overnight and un-molded it in the next day ! 
gluten free A-Z blog

If you like this recipe, please Pin It

This post was initially posted at  Driftwood-Gardens  where I was guest blogger / I know you will love this healthy easy dessert and have an opportunity to explore Jen's blog. 

This post may be shared some of the following Weekly
blog carnivals including Meatless Mondays,


 I love your comments, so please leave one. It introduces me to your blog, and I love to stay connected . I will visit and follow you on Twitter and G+ etc. 
Lets stay connected: follow me on Pinterest,  Gluten Free A-Z  and Twitter too

This post may be share some of the following Weekly
Recipe is also at  Driftwood-Gardens

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Wednesday, June 25, 2014

The Truth about Gluten


I was doing research for a gluten free class that I am teaching

I found  a very informative video called The Truth About Gluten and just finished watching it. I am sharing it because it is the best video I have ever seen about why everyone ( not just those with Celiac)  need to stop eating wheat. This post is part of my series called Informative Friday - but I had to post it early this week.

Dr. Den Doer  explains how our wheat industry has changed the actual wheat plants that produce the wheat that we eat . Today's wheat is now being grown with 4 times the amount of gluten and 4 times the amount of starch  that it used to have. Dr. Doer calls today's wheat, " Frankenwheat".  He says it doesn't matter if you eat Twinkies or whole wheat grain bread. Today's wheat is so full of gluten and starch that converts so fast to sugar, it is setting us up for inflammation and degenerative disease like diabetes and heart disease.

If you are already on a gluten free diet, why am I recommending this video? 

Because Dr. Den Doer explains that just stopping gluten is not enough- once the damage is done, you need to repair your digestive and elimination systems or your system will remain compromised and so will your health.  Dr. Den Doer gives very valuable information and suggestions for making the repairs.

He explains that by the time a person has full blown Celiac Disease, it  is the end of the line when all the damage is already done . He explains that gluten intolerance or sensitivity is the beginning and can affect ANYONE and ANY PART  part of the body because it is an inflammation. He also addresses why just going on a gluten free diet will stop the progress , but not repair.

If you have ANY health issue, or experience fatigue, headaches, MS, anxiety, depression, joint pain, eczema, or anything - you need to understand the role that gluten contributes.

In addition, if you do follow a gluten free diet, you need to understand how to repair the damage to your digestive system that has already be done and my still be affecting you and compromising your health.

The video is 1 hour and 20 minutes. It is well worth taking the time to watch.


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If you watch the video , please come back and leave a comment . I would love to know what you think.

Also : The book, Wheat Belly,   helps you understand the dangers of today's new wheat !- our wheat is not the same as 40 years ago . It has been genetically modified, and changed into a grain that has 4 times the gluten and 4 times the starch of the grain your grandparents ate. This means starch turns to sugar and a piece of bread now gives you 4 times the amount of sugar than it did 40 years ago . Wonder why so many people have allergies ? Wonder why so many people are pre- diabetic or diabetic, have heart disease or other diet related diseases.  This wheat is not even a real food. It is a creation of modern manufacturing.  This book gives a great argument for everyone cutting out wheat. It's a must read.


Pin It  Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to 
Health

 I love your comments, so please leave one. It introduces me to your blog, and I love to stay connected . I will visit and follow you on Twitter and G+ etc. 
Lets stay connected: follow me on Pinterest,  Gluten Free A-Z  and Twitter too
This post may be share some of the following Weekly
blog carnivals

Tuesday, June 24, 2014

Guest Post on Thursday

blueberry, strawberry, and mango sorbet

blueberry, strawberry, and mango sorbet with cinnamon
Isn't this the most beautiful photo? I could dig in right now, and you'll be able to get the recipe tomorrow for this ridiculously easy to make healthy fruit sorbet. Can you believe only 2 minutes prep and 1 hour and half in the freezer.! Great healthy real food alternative for your kids! Stop by Driftwood-Gardens!
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Sunday, June 22, 2014

Cinnamon for weight loss- 3 reasons I eat it every day



Bottle of organic cinnamon


Cinnamon may be a common herb, but research is indicates that it has many nutritional benefits including that it may help with weight loss!. This post is part of a series called Simple things you can do to help yourself feel better. I'm always looking natural ways to help my metabolism, lose weight and or detox. Adding cinnamon to my food is one of the simple things I do.

loose cinnamon
Ground Cinnamon 
                                                                     

I love the taste and aroma of cinnamon, so I was delighted to find out that cinnamon is also very beneficial to our diet.. Cinnamon is actually made from the bark of  trees- the variety of cinnamon used in  research studies was - cassia cinnamon . 

3 Reasons I Eat Cinnamon Daily  for weight loss

***Blood Sugar Levels: Studies have suggested that 1/2-1 teaspoon a day of cinnamon can help stabilize or even lower blood sugar levels. I've noticed that when my blood sugar drops, I feel hungry and shaky, which makes me eat more. It can become a vicious cycle and usually, I grab something sweet when I feel like that which may bring my sugar up to high. . Cinnamon is supposed to help keep the blood sugar stabilized so I can avoid the blood sugar highs and lows which for me causes cravings!

****Fat Storing Hormones: I've also read that the  cassia variety of cinnamon contains compounds that may help lower fat storing hormones by 30% . Who doesn't want to store less fat! That works for me. In addition, cinnamon contains phenol which is known as a belly flattening antioxidant! Since many women store fat in their belly area, this might be beneficial.

****Fiber: Cinnamon also contains fiber- just an added little benefit. Since cinnamon is actually ground up bark, it is mostly fiber. Fiber is also good to help elimination and thus helps with weight loss.

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It's not hard to incorporate cinnamon into your daily diet. And unless you are allergic, there are no known side affects when consumed in normal amounts. Cinnamon is delicious and inexpensive ( although I like to purchase Simply Organic Cinnamon Ground Certified Organic, 2.45-Ounce Container)  which is slightly more expensive) and lends itself to so many recipes. I love it in oatmeal, but some Middle Eastern and Indian recipes use it in their cooking as well.. I've also cinnamon added to many Moroccan recipes.

 Healthy Recipes With Cinnamon. 

Simple Breakfast Detox Drink- Drink  this easy fat flusher upon waking to help flush, detox and balance Ph. This is my number one viewed  post of all time. Over 27, 000 views. You'll want to pin this one for when you need it. It helped me lose weight -  Simple Breakfast Detox Drink-

overnight oatmeal with blackberries and cinnamon
Overnight Oatmeal - Great way to start the day 

Breakfast overnight ( no cook) oatmeal ( This is my favorite- so good- so convenient- use any kind of fruit- tastes like a parfait- No time to make breakfast? You make this the night before and eat it right out of the fridge- you can make one for each family member. Talk about a healthy grab and go.

Banana Oatmeal Raisin Cookies ( no added sugar)  ( love these too- great for a grab and go breakfast or snack. They contain no sugar- but they taste great -even kids love them.)

Strawberries and figs dusted in cinnamon-  Fruit dipped in cinnamon looks Elegant, is Easy, and tastes Devine! Make them for your next party because of their beautiful presentation and simplicity.. Serve with a cheese platter for a great appetizer!

Butternut squash with cinnamon and cumin - Adds variety and an interesting zest to baked butternut  squash. Great side dish! Spices are so good for you- use as many as you can in your cooking.

apples and cinnamon roasted
Roasted Apples and cinnamon

 Roasted Apples in Cinnamon- Easy and great simple dessert. The apples caramelize with the cinnamon. Need I say more? Tastes like apple pie without the crust and calories!

Good article about Cinnamon and Type 2 Diabetes: Huff Post Healthy Living 

Another article that I found on  ezine about the Health Benefits of cinnamon

Disclaimer: The information in this post is for educational purposes only. I am not a medical doctor and am not trying to diagnose or treat disease. Always check with your medical doctor before making any changes in your diet or adding anything to your diet.


What are some of the simple things you do to make help yourself feel better? I love your comments, so please leave one. It introduces me to your blog, and I love to stay connected . I will visit and follow you on Twitter and G+ etc. 
Lets stay connected: follow me on Pinterest,  Gluten Free A-Z  and Twitter too



This post may be share some of the following Weekly
blog carnivals



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Thursday, June 19, 2014

7 Easy Spaghetti Squash Dinner Recipes

Large yellow spaghetti squash                                   

I love Spaghetti Squash but I always make it the same plain way. So, I decided to search the Internet for some new exciting recipes. I wasn't disappointed. It is such a versatile vegetable and a perfect substitution for any kind of pasta. I know Pasta tastes great, but who needs all the carbs and calories when spaghetti squash tastes this good. 


vegetarian spaghetti squash recipes


Another reason I eat this vegetable is because the latest research is suggesting that carbs, whether simple or complex, are culprits in diabetes, heart disease, and now Alzheimers, ( read Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers)- so why not lower your intake of carbs when you can. Substituting spaghetti squash for pasta is a great way to start!
basket of winter squash

 I've been eating spaghetti squash at least once a week.  I feel like I'm eating pasta, but I'm eating something much healthier. At only 42 calories per cup, spaghetti squash is a winner in my book. In addition, it has  a large variety of vitamins and minerals and is very tasty. It's uncanny how it looks like ( yellow) spaghetti.. Although Spaghetti Squash is considered a winter squash, it is not sweet like butternut squash or pumpkin.   




Don't worry if you have never tried to make it before,  click here to learn  a really simple way to cook it without having to peel it..You could eat it plain with sauce and grated cheese or you can try some of these delicious recipes from some of the blogs I follow on Twitter. 

These are some of the fabulous recipes I found!


squash fritters
This photo is from The Healthy Recipes Blog.

Spaghetti Squash Fritters  comes from the Healthy Recipes Blog. Once your spaghetti squash is cooked, the prep for the fritter is only 5 minutes and 10 minutes to cook them. Make the squash the day before and then prepare  in 15 minutes total. Look for lots of healthy recipes on her blog.
spaghetti squash Alfredo skinny version
This photo is from  The Comfort of Cooking,

Spaghetti Squash Alfredo comes from The Comfort of Cooking, The recipe calls for 2 Tablespoons of flour so be sure to substitute a gluten free flour like coconut flour or a gluten free flour mix . This is a nice rich low carb meal. What a decadent dinner!

spaghetti squash gratin
This photo is from Healthie Foodie 

This Spaghetti Squash Gratin from The Healthie Foodie is made with walnuts, tomatoes, spinach and cheese. It also has corn and corn starch ( I would make sure to buy organic corn so you are not eating Genetically modified corn.) Need information about the reasons you do not want to eat Genetically modified food and the 7 worst genetically modified foods and ingredients in the supermarkets (. Corn or anything made from corn (like corn meal, corn oil, corn chips) is one of them. That is why for when using anything made with corn- buy organic to avoid being exposed to GMOs . With organic corn, this recipe looks outstanding!
Spaghetti squash Noodle Bowl from Nosh On it blog!
This photo is from Nosh on it 


Spaghetti Squash Noodle Bowl with Lime Peanut Sauce is from Nosh on it looks amazing and is topped with broccoli, cashews, and herbs. Healthy and Low Carb. I love the colorful presentation of the yellow squash with the bright green broccoli. And for me nothing beats a good peanut sauce topping. Yum!



Spaghetti Squash Pizza is from a blog called, A Beautiful Mess  This is easy to make and satisfies the craving for pizza without the carbs! I couldn't grab a pic, but go check it out. The recipe and pic look outstanding. Personally, I'm a pizza fan and I make cauliflower crusted pizza, but I've never tried the crust with spaghetti squash. Can't wait to try it. Great recipe!!


spaghetti squash
This photo is from Joy of Kosher
Spaghetti Squash Mushroom Primavera  from a blog called Joy of Kosher.  Another interesting recipe with lots of wonderful vegetables to make this hearty spaghetti squash dish! 

Bonus Recipe #8 I know that I called this post 7 spaghetti squash recipes, but after I posted I came across this fabulous recipe by Jen at Driftwood Gardens and added it. Jen is eating a vegan diet and has been posting some wonderful recipes. Her Spinach Pesto Walnut tossed into spaghetti squash is one of them. You must check it out. Consider it a bonus recipe. 


spaghetti squash with pesto, spinach, and walnuts
This photo is from Driftwood - Gardens 
Bonus # 9 Spaghetti Squash Greek Salad  comes from one of my favorite blogs, Slender Kitchen 
She also published after I rounded up recipes. This recipe looks so good, I had to add it. 


                                 Spaghetti Squash Greek Salad  photo belongs to Slender Kitchen 

* This recipe contains a side of chicken. If you are a vegetarian ( like me ) just omit it!

If you are looking for some new ideas for making spaghetti squash, or if you want to try it for the first time. These recipes are sure to please.

May be shared on a few of the following  blog carnivals

Lets stay connected: follow me on Pinterest,  Gluten Free A-Z  and Twitter To see the many other healthy gluten free recipes, healthy living tips, kitchen and blogging ideas 

Why I make spaghetti squash recipes for my family instead of making pasta: 

The best selling book, Wheat Belly . helps you understand the dangers of today's new wheat !- 

Did you know that today's wheat is not the same wheat as the wheat that was growing 40 years ago . It has been genetically modified, and changed into a grain that has 4 times the gluten and 4 times the starch as the grain your grandparents ate. 

This means that the starch in bread, pasta, cakes, etc. turns to sugar much more quickly than it used to. A piece of bread now gives you 4 times the amount of starch (which turns to sugar) than it did 40 years ago . 

Wonder why so many people have allergies ? Wonder why so many people are pre- diabetic or diabetic, have heart disease or other diet related diseases. Our bodies are not meant to handle that much concentrated starch and gluten. The result: a nation of diabetics, obesity, heart disease. Sugar is often called a killer!

 This book gives facts and studies and a great argument for why everyone should be concerned about including wheat and gluten products in their diet. Yes, everyone- not just those with Celiac or gluten intolerance. It's a must read.


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Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health

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Tuesday, June 17, 2014

Why I blog- The Virtual Tour





The other day I looked at Face Book and noticed that Amy Kathleen Kelsch from a blog called The Mindful Shopper  had passed on the Virtual Tour Baton to three other bloggers . What I didn't realize at first was that I was one of them! 

This was such a nice surprise especially since I've only recently been introduced to Amy's inspiring blog. The Mindful Shopper is a blog-style shopping website created by Amy Kathleen Kelsch, an expert at finding special items- something for all budgets, personalities, and styles. Her blog is fun and uplifting with lots of beautiful color and photos. I enjoyed reading through her Father's Day suggestions and many of her other posts! I was introduced to so many interesting shopping ideas that I would never of even known about! If you haven't dropped by her blog, I'm sure it is one that you will enjoy. The Mindful Shopper 


                                                   

The Virtual Tour is a weekly blogger's event where bloggers are invited by other bloggers to participate. They then share about themselves and then pass the baton on to three others bloggers who share about themselves and then pass on the baton again etc.. 

It is  an opportunity for my readers to get a peek into who I am, to learn a little about my life, and  understand more about my mission for my blog. Blogging is a big part of my life right now- I meet wonderful people and make great connections. Thank you Amy for inviting me to participate. 
Each of the bloggers participating  focus on answering the same four questions.

                                                     


Here are the questions: 

Question #1 What am I working on?


At present I am working on a few things. I am planning a series for my blog called
Healty Meals Made Easy. I know that we all want to eat well, but it is difficult to find the time to shop, prepare and cook every night. The ideas in the series will focus on making cooking easier and healthier. In addition, I'm working on adding weekly feature called Informative Friday which will highlight valuable cutting edge articles that I find during the week about healing, healthy eating, GMO's, and healthy lifestyle.  Finally, I am working on a real food simplified cookbook that I hope to complete by Thanksgiving.

                                                    

(2) How Does My Work Differ From Others Of Its Genre?
I am a gluten free blogger. However, my blog differs from other gluten free blogs in that all my recipes are vegetarian and I only use real food ( as opposed to processed food) . I take great pride to develop ways I can make real food taste great and still take into consideration my readers busy schedules. I give tips on how to get in and out of the kitchen quickly while providing healthy nourishing meals for one's family. I also use "normal" ingredients that are easily accessible and affordable.

                                               

(3) Why Do I Write What I Do?
I initially started to write by my blog to help me organize and keep track of my recipes and provide an electronic place for family members to find my recipes. It didn't take long before I realized that there were many others out there whom were also looking for healthy, easy to make, gluten free recipes. Many families seem to be interested in cutting down on the amount of meat in their menus.  The recipes on my blog seemed to be a perfect fit!

                                                   

4 How does my writing process work? 

Every recipe that I make has a story, and I love to share it's story with my readers. I very seldom use a recipe from a cookbook;  I  usually develop my own recipes. For me it's a creative activity.  I start by visiting the market or local farm. The produce talks to me and it inspires ideas! I come home and begin my masterpieces. Once I develop a recipe, it's easy for me to write about. I simply share its story. Sometimes, I'm surprised how one of my simplest recipes becomes one of the favorites and most looked at on the blog. 






Deborah Davis- Deborah's blog is called Urbane Natural. She says it was developed to help inform and shape your path to living healthy, green and natural by design. I find so many wonderful ideas on Deborah's blog. It's fun and uplifting!

Diane - Diane's Blog is called Simple Living and Eating. She says it is a blog about living and eating in harmony with the planet through seasonal eating with the Mediterranean Diet and Traditional cooking. Diane emphasizes simplifying your life and deciding what's most important to you. I love Diane's recipes and interesting posts.

Deb in Hawaii- Deb's blog is called Kahakai Kitchen. Deb shares absolutely beautiful photos and healthy food recipes. Deb lives in Hawaii and says that her blog is about cooking, eating, and living ( mostly healthy) in Paradise. I love her writing style and her unique posts. 

Please visit all of the blogs that I have passed on the Baton too. They are all favorites of mine!
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Monday, June 9, 2014

French Lemon Artichoke Soup


This lemony mixture of artichokes, onions, celery, zucchini, and young potatoes is a delectable soup that reminds me of the Middle Eastern version of the traditional French recipe Ratatouille. Same idea; different ingredients. Cooked until soft and blended, " chamid" is often eaten over rice ( Basmati is great). To make it a complete meal, just add 1 cup of cooked chick peas. 

The very first time I tasted "chamid" was at my French mother in law's house when I was first dating my husband. I was nineteen years old  and had never had anything like it. My husband to be's family was Middle Eastern with a French influence and cooked with what was to my palate unusual flavors.( They lived in a Middle Eastern country that spoke French and ate many French dishes)  My own mother was of Eastern European descent and used paprika, onion powder and garlic powder as flavorings in her food. My mother in law to be used lots of fresh garlic, fresh onions, fresh lemon juice and turmeric in her food. It was love at first bite for me. There is something about lemon cooking down in a dish that is outrageous. 
                                    
My mother in law made her " Chamid " for a variety of reasons.
  1. She was a new immigrant in the United States, had a big family to feed and had to really stretch a dollar. "Chamid" can be made rather frugally and satiate a large family.
  2. It's real food and healthy- loaded with vegetables, turmeric , garlic, and onions- all things that are full of antioxidants which are needed to boost the immune system. 
  3. It just tastes so darn good. The lemony flavor and the bright yellow color are so inviting and delicious.  ( I make my "chamid" vegetarian; My mother in law uses chicken stock as a base for her "chamid" )
So there you have it -a delicious, satisfying, health giving real food recipe that's frugal to boot. Eat it over cooked rice or cooked quinoa and add chick peas if you want to serve as a meal. 

Ingredients; 
3 cloves of fresh garlic, chopped fine or pressed.
2 onions, diced
5 stalks of celery ,diced
2 potatoes,  diced ( any kind)
1/2 zucchini , sliced in thin half moon 
1/2 bag of frozen artichokes ( Trader Joe's or any brand)
Olive oil
1 teaspoon Turmeric- so healthy for you and adds the beautiful color 
Salt and pepper to taste ( after you add the broth- you may not need salt) 
1/2 cup  freshly squeezed lemon juice
2 cups water 
3 cups vegetable broth 
Optional: Add cooked cooked chickpeas to make this a complete meal
Beware: Turmeric stains. Do not get it on a tablecloth or your clothes.

Directions: Sautee the garlic, onions, and celery with olive oil  until translucent. Add the potatoes, zucchini, and frozen artichokes and continue to sautee for about 5 minutes. Add the water, broth, turmeric, salt, pepper and 1/2 cup of freshly squeezed  lemon juice. Cover and cook ( stirring frequently)on low covered until all vegetables are soft ( stir often) add a mixture of water and lemon if more liquid is needed. This makes a rich, but meager amount of soup. It is best eaten over rice like a stew.  
 We love it over Jasmine Rice..

                          




May be shared on a few of the following    blog carnivals,  Food of the World for June and SouperSundays

To see the many other healthy gluten free recipes, healthy living tips, kitchen and blogging ideas that I pin each day, follow me on Pinterest Gluten Free A-Z  and Twitter .


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Sunday, June 8, 2014

Grain Free Peanut Butter Blender Muffins





Whichever diet you follow, Paleo, grain free, gluten free, or flourless-, these delicious peanut butter muffins are perfect for everyone. AND This recipe is made in the blender, which makes it so fast and simple , you could whip up a batch in the morning before work. It's made with only 5  ingredients and makes 6 regular muffins or 12 mini muffins. I really like the recipe because you don't have to mess with all kinds of gluten free flours ( it's flourless) . Even if you are not gluten free, you and your family will love them.

The other day my friend Seraphine came over for lunch. Seraphine is an excellent cook and although she and her family are not gluten free, she likes to limit the amount of wheat her family eats.I knew these muffins would be perfect to serve to her. I was really pleased when she raved about them and  asked for the recipe.


It seems that many people are trying to cut back on wheat or grains for a variety of health reasons. Some are following lower carbohydrate diets for weight loss , some want to limit the amount of flour and sugar in their diet to regulate stable blood sugars, others feel that grain and flour is unhealthy, and yet others need to follow a gluten free diet as I do.
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It seems no matter what the health problem, reducing or eliminating sugar and flour is part of the answer. It makes sense. We are a nation that eats way too much sugar and way too many processed products made with flour. We are also a nation where diabetes, heart disease, and high blood pressure are on the rise; and they all respond to changes in diet.

Homemade flourless snacks are a better alternative than store bought packaged products, especially when they are this easy to make.

5 ingredient grain free peanut butter muffins

The muffins are light and spongy and very flavorful. I especially feel good serving them to my grandkids ( who are not gluten free, but adore these muffins). I like them because they are high in protein, low in sugar, and rich in healthy fats. It's a nutrient rich snack for everyone.

You could make them with many variations as well.
  • Use any kind of nut butter (natural  almond butter worked the best for me- if you use peanut butter, use the natural -not real smooth commercial kind) ) 
  • Use Sun Butter 
  • Add raisins
  • Cocoa powder - 1/4 cup cocoa powder) + 2 Tablespoons almond or coconut milk) 
  • Chocolate chips ( ok , anything rocks with chocolate) 

Author: Judee Algazi at Gluten Free A-Z Blog
Prep Time: 5- 10 minutes
Bake Time: 8-10 minutes
Makes: 12 mini muffins or 5 regular muffins

Ingredients: 
1/2 cup natural almond butter or peanut butter ( almond butter worked best for me)
1 medium ripe banana
2 large eggs
1/2 teaspoon natural vanilla extract
2 tablespoons of organic coconut crystals or raw honey
1/4 teaspoon aluminum free baking powder
( I like to use coconut crystals because they are a low glycemic sugar alternative) I get them in the health food store, Whole Foods, or Trader Joe's. 

Directions: 
Preheat the oven to 400 degrees.  Spray a muffin tin with cooking oil and set aside.  Place all ingredients in a heavy duty blender like a Vita Mix or Nutri Bullet because the nut butter is thick, or put the nut butter on top,  and blend until very smooth.  Fill 12  mini-muffin cup 3/4 's full or 6 regular muffin tins.  Bake for 8-10 minutes. Double recipe if you want 12 full muffins. 
package of coconut sugar

I am not much of a baker, so when I do bake it's got to be simple, fast, and healthy.
However, I'm trying to add more baked goods to my posts because I think that is what is wanted.
What type of recipes are you looking for? Dinners? Snacks, healthy desserts, menu plans, Breakfast? Other??
It would be very helpful to know what my readers prefer.. Please leave me a comment . 
If you want to read more about the negative affects of grain on our bodies and mind, read Dr. Perlmutter's newest best seller, called Grain Brain and it's surprising truth about carbs, wheat, and sugar.

Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers

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