Doesn’t this drink look festive and refreshing? I was catching up on email and saw a newsletter from DoTERRA and it had a recipe for this inviting, non-alcoholic drink. It’s so simple and I know you’ll enjoy it.
Over the summer I was at a Pot Luck Party. I saw that someone brought some rice noodles with veggies. It was so delicious and I kept on eating it; probably about 3 helpings worth…..Shhhh don’t tell anyone. 😄. I’ve periodically seen and bought rice
noodles at the deli counter, but now I’m thinking how hard would it be to make my own? Let me tell you it’s not hard at all.
Sesame Rice Noodles with Veggies Ingredients
1 pkg rice noodles
thinly sliced green onion (amount to your liking)
broccoli, cut into bite sized pieces (amount to your liking)
sweet red pepper, chopped (amount to your liking)
3-4 garlic cloves, chopped
2 tsp ground ginger (more/less depending on your taste)
4 tbsp soy sauce or coconut aminos
4 tbsp organic maple syrup
2 tsp sesame oil
1 tsp crushed red chillies
In a small bowl, mix your sauce ingredients together and set aside.
Boil your rice noodles according to package directions until soft.
Blanch broccoli and red pepper 2-3 minutes
In a saucepan on medium heat, pour your sauce in and allow to cook, 3-4 minutes.
Reduce heat to low and add in your rice noodles and veggies.
Ready to serve!
As far as the veggies go, use whatever veggies you like. I just happened to have broccoli and red pepper when I made this for the first time. Carrots, zucchini and mushrooms would also go well with rice noodles. The reason I put “to your liking” for the amount of veggies is that everyone has different taste when it comes to the amount of something in a recipe. I always look at recipes and think to myself: How would I change it for my liking? Experiment and have fun. That’s what healthy cooking is all about.
Don’t ask me how or why, but some how I came home from Whole Foods with farro. What is this grain and what am I going to do with it? Well from the package front it says that farro is a good source of fiber. Okay…that’s good.
More research…I found out that farro is an ancient grain (in the wheat family) that has been around for quite some time. Thousands of years it seems. It almost resembles a wheat berry and when cooked has a soft, chewy texture. It is also loaded with fiber, protein, vitamins, minerals and antioxidants.
Alright, let’s give this farro a shot. Now to find a recipe. I found a recipe on foodnetwork.com, but as always adapted it to make it my own. Winner winner chicken dinner! My family loved it. I hope you do to!
Farro with Cherry Tomatoes and Basil
4 cups water
1 1/2 cups Farro
2 teaspoons salt, plus more to taste
1 -2 cups cherry tomatoes, seeded and cut in half (amount depends on preference)
1 sweet onion chopped and sauteed
1/2 cup finely chopped fresh basil
1-2 large garlic cloves, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 25-30 minutes. Drain well, and then transfer to a large bowl to cool.
Add the tomatoes, sauteed onion, and fresh basil to the farro, and toss to combine.
In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
The salad can be refrigerated. Bring to room temperature before serving.
I love granola! Whenever I have yogurt for breakfast I sprinkle it with fresh blueberries and granola. Sometimes I munch on it for a crunchy snack. I have been buying organic granola for a while now and I thought it was about time to try and make my own. It is so easy and really doesn’t take that long at all. Plus it’s less expensive to make your own.
For this recipe I used cranberries and raisins, but you can add whatever dried fruit you like. Seeds are also a welcome addition.
4 cups rolled oats (I use organic certified gluten-free oats for gluten-free granola)
1 ½ cup raw nuts and/or seeds (I used sliced almonds)
1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
1 teaspoon cinnamon
½ cup melted coconut oil
½ cup honey
1 teaspoon vanilla extract
⅔ cup organic dried fruit, chopped if large (1 used 1/3 cup cranberries and 1/3 cup raisins)
2/3 cup organic coconut flakes
Totally optional additional mix-ins: 3/4 cup chocolate chips ( I make a separate batch for this and omit the dried fruit.)
Preheat oven to 325 degrees and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts, salt and cinnamon. Stir to blend.
Pour in the coconut oil, honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 21 to 23 minutes, stirring halfway. The granola will further crisp up as it cools.
Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit (and totally optional chocolate chips).
After it is cooled completely, I transfer it to a bowl, break it into pieces and add my dried fruit and/or chocolate chips. Here is the finished product! Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
This is one of my absolute favorite summer time salads. It’s really quite easy to make and your family will love it. It’s perfect for a hot summer night or taking to a BBQ. I try to make this when the ingredients are in season for the best possible flavors.
Corn, Avocado and Tomato Salad with Honey Lime Dressing:
1 pint organic grape tomatoes sliced in half
1 ripe organic avocado cut into bite size chunks (not too ripe though)
2 ears of fresh sweet corn cooked to your liking: steamed, grilled etc. and cut off the cob (use frozen if corn is not in season)
2 tbsp fresh organic cilantro, chopped
diced red onion (optional)
Combine the sliced tomatoes, avocado, cilantro and corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors infuse. It’s even better the next day. Enjoy.
Honey Lime Dressing:
Juice of 1 organic lime
3 tbsp vegetable oil
1 tbsp organic honey
Sea salt and fresh cracked pepper, to taste
1 clove organic garlic, minced
Dash of cayenne pepper
**Note that corn and tomatoes can be irritating if you suffer from inflammation.
Nothing is more satisfying than the smell of homemade muffins wafting through the house. Today I just needed that homey smell. Yes! These are gluten-free. Although I don’t have a diagnosed sensitivity to gluten, I definitely notice that I become sluggish and I feel like my brain is foggy when I eat too much gluten. I’ve opted to go gluten free whenever possible.
So let me tell you about these muffins. I tend to use more fruit in my muffins which is why they appear flatter than normal. ( the fruit weighs the batter down) It’s just my personal preference. I always use fresh blueberries in my muffins. Frozen blueberries tend to make the batter runny making the muffins too moist and crumbly. When adding banana, make sure it isn’t too ripe. You want to be able to eat nice chunks of banana in your muffin!
I like to use organic ingredients in all of my baking and cooking. Sometimes that isn’t possible, and it’s okay! The gluten-free flour I use is King Arthur’s. It’s a rice based flour. I’ve tried different brands and this has proven to be the best, however it’s not organic. I always use organic blueberries; that way I know they are free of pesticides.
Gluten-Free Blueberry Banana Muffins
2 cups King Arthur Gluten-Free Flour
1 cup organic cane sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, melted
2 organic, cage free eggs
1 cup organic milk
1 teaspoon organic pure vanilla extract
2 cups organic blueberries ( use less or more based on your preference)
1 large, firm banana cut into chunks
With a blender, mix the butter, eggs, milk, and vanilla until well blended.
Add your flour, sugar, baking soda and powder, and salt. Mix until just incorporated. Do not over mix.
Using a spatula or spoon, add your blueberries and banana into the batter.
Line your muffin tin with muffin wrappers and fill about 3/4 full with the batter.
Bake at 350 for 20 minutes.
The ingredients for these muffins is a basic recipe that I always use. You can actually add any fruit you like. Experiment with your own personal tastes.
Now that summer is upon us, I’m always looking for new and healthy salads to add to my recipe list. This salad is quick and easy and can be served or lunch or dinner. It also saves well for the next day.
As you know, I cook with organic ingredients and when it comes to seafood I cook with sustainable wild caught fish and shellfish. If I have to buy farm raised, I make sure that it is responsibly farmed from WholeFoods Market or other grocery that meets the requirements of “responsibly farmed”.
This salad is perfect for a hot summer day with a tall glass of iced tea or sparkling water. Enjoy! Let me know what you think.
Shrimp Avocado Taco Salad
2 T olive oil
1 lb shrimp
1/2 t salt and 1/2 t pepper
1 t cumin
1 t oregano
1/4 t garlic powder
Avocado (not too ripe)
Combine the oil, salt, pepper, cumin, oregano, and garlic powder in a shallow bowl. Mix well. Peel the shrimp and add to the oil and spices. Let marinate for at least 30 minutes in the refrigerator. Meanwhile, cut up the lettuce to your liking, slice the cherry tomatoes in half, and cube the avocado. Arrange in a large salad bowl. Cook the shrimp until pink, about 2-3 minutes depending on the size. Arrange the shrimp over the lettuce. Sprinkle with fresh cilantro and lime juice.
There is a huge difference between gluten and gluten-free cookies (in my opinion), so don’t be fooled into thinking when you take that first bite that the two will be synonymous. There are key differences in appearance, texture, and flavor of gluten free cookies.
Appearance – When I bake gluten-free cookies they tend to come out thicker and round instead of spreading out like a gluten flour cookie. They also don’t brown as evenly like a gluten cookie does.
Texture – Gluten free cookies tend to be much more dense than a gluten cookie.
Flavor – This depends on the type of flour you use. I use King Arthur gluten-free flour which is a rice based flour. There is also Bob’s Red Mill gluten-free flour which is bean based. Almond flour is also an option for baking
If gluten is not for you for whatever reason, give gluten free cookies a try. It’s a great alternative. I have included a cookie recipe for you today. This recipe comes from King Arthur Flour.
OATMEAL CHOCOLATE CHIP COOKIES
1/2 cup (8 tablespoons) unsalted butter, at room temperature
Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
Beat together the butter and sugars until smooth.
Add the egg and vanilla, beating to combine.
Whisk together the flour, oats, baking powder, baking soda, xanthan gum, and salt, and add to the butter mixture in the bowl.
Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
Stir in the chocolate chips.
Scoop the dough by the teaspoonful onto the prepared baking sheets; a teaspoon cookie scoop works well here. Leave about 1 1/2″ between cookies.
Bake the cookies for 13 to 14 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.
Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.
Yield: about 56 small (2″) cookies.
Note: You can always make larger sized cookies. That’s what I do!
Well I took the plunge! Between the Thanksgiving holiday and Christmas, I let temptation get the better of me and I experimented with refined sugar and gluten. Basically, I indulged in chocolate treats, cookies, pie and cake. What was I thinking? The result? An extra 6 1/2 pounds, a sluggish feeling, and bloat. Was it worth it? At the moment, yes…in hindsight, no. One evening I was getting that “I need something sweet” feeling. I knew I had apricots on hand, so I decided to make my “go to” snack.
Apricot Cookies Makes 12-18
1 cup organic dried unsulfured apricots or organic regular dried
3/4 cup almond flour or your favorite gluten free baking mix
1/2 cup organic unsweetened coconut
1 T organic coconut oil
Preheat oven to 350
Place all ingredients in a food pressor and pulse until mixture is crumbly.
Using your fingers and a tablespoon/or a small cookie scoop, roll into balls and place on a parchment lined cookie sheet
Press the balls to flatten a bit.
Bake for 18 minutes. Cool on a wire rack.
**Note – unsulfered apricots are brown in color, not orange so don’t be shocked.
Variation – Try using any dried fruit like peaches, dates, or cranberries
Credit: I wish I could say that a developed this recipe, but no. I modified this recipe and credit goes to Peter Osborne, author of No Grain, No Pain
I just recently planted two blueberry bushes in the backyard. Imagine my excitement of having fresh, juicy blueberries at my beck and call. Thoughts of all the different ways I could use my bounty started racing through my brain. Blueberry muffins, blueberry bread, blueberry pie, blueberry smoothies, YES..my own blueberry preserves. I’m in heaven!! Alas, my grandiose plans were shattered when I harvested a mere five blueberries between both bushes. I suppose my blueberry bushes need some time to mature. Patience is a virtue I’m told.
Well this little bump in my blueberry gardening was not going to stop me. I really wanted to make some organic blueberry preserves that did not require canning, pectin or processed sugar. Off to Whole Foods I go to purchase some blueberries. I decided to replace sugar with honey and add a little lemon zest. It’s so easy to make, not to mention much healthier than any store-bought brands.
Organic Blueberry Preserves – 2 cups
3 cups organic blueberries (fresh or frozen) * I prefer fresh
1/2 cup organic raw honey
2 tablespoons organic, fresh lemon juice
1 teaspoon grated lemon zest (from organic lemon)
Place the blueberries in a medium saucepan and crush with a fork or potato masher
Add the honey, lemon juice, and zest and bring to boil over medium-high heat. Let the mixture boil for about 15 minutes stirring frequently. It will start to thicken.
When done, skim off any foam that might have developed and spoon jam into a container.
Cool to room temperature and store covered in the refrigerator.
Note: My preserves last about month. Freshness may vary.