Homemade almond milk

Soak almonds over night in filtered water.

I added some dates. They don’t need to be soaked over night. You can soak them in boiling hot water for a couple minutes instead.

Drain the water the almond were sitting in and rinse almonds.

Put almonds in the blender add 2 cups of filtered water for every 1 cup of almonds. This will make it about as creamy as 2% milk.

Blend!

Now take a milk cloth bag or for a lot cheaper go to a home depot and get a paint straining bag.

Squeeze the milk out of it until you end up with a almond pulp!

You can add vanilla bean to the milk too!

Now make cookies with the almond pulp or dehydrate and make crackers!  Recipes to come!

Enjoy!

Turkey lettuce wraps

This is whats for dinner tonight. I know I sound like Rachel ray. Sorry theres not exact measurements for this recipe. I sort of did it Rachel Ray style!

Here’s what you need!

1 packet of lean ground turkey

dash of soya sause ( I used Braggs)

dash of oyster sauce

dash of hoisin sauce

dash of sarcha or chilies ( franks hot cause works too)

dash of worchestershire

dash of salt & pepper to taste

tsp garlic

Cook ground turkey in pan then add the ingredients above. Let cook for another 5 mins or so.

Then add….

water chestnuts (I used half a can)

1 red pepper

1/2 bunch of green onion

1 carrot

1/2 avacado

Lettuce pieces big enough to wrap your filling in-DONT CHOP

Chop all of the veggies into small pieces and add to the meat mixture.


I enjoyed these with a virgin Mojito!

club soda

mint leaves

lime

cucumber

sweetener of choice

Fiesta stuffed peppers

This is whats for dinner tonight!

Ingredients

I package or extra lean ground turkey

pepper -any color ( at least 1 red )

cooked quinoa

black beans (canned)

corn (frozen)

Add in’s Kale and tomatoes

Cook ground turkey. Cook quinoa. Combine everything together in a large bowl.

Now for the cheesy no cheese sauce……

Cheese sauce

1/2 c cashews

1/4 c H2O ( you may need more depending on your blender See note)

1/2 red pepper

2 tbsp nutritional yeast

dash of franks hot sause

salt and pepper to taste!

Note If you don’t have a vita mix you you may need to soak you cashews over night in water. Put everything in the blender or food processor. Blend until smooth. Taste to see if need more seasoning. Volia

I mixed the sauce with the bowl of ingredients above to get a cheesy flavour through out.

You can find other cheese recipes like this from peas and thank you and making food and other stuff blog


Black Forest Cupcakes

Ingredients:

3/4 c almond butter

2 egg whites

1/2 c cocoa powder

1/2 tsp vanilla

1/4 tsp sea salt

1/4 tsp baking powder

1 can light cherry pie filling

Mix all ingredients together except pie filling. Add a scoop the chocolate batter to the muffin cups, then a scoop of pie filling, and then finish with another scoop of batter. Bake at 350 for 20-25 minutes!

National Donut Day – Gluten-free donuts!

One of my favourite blogs is Edible Perspective. She has made lots of gluten-free donuts. I decided to prepare the dry ingredients in zip lock bags so when I got a craving to make them it would be half done. Here are the flavours I made from her blog.

Ingredients for the base to all these different donuts.

    • 1/2c oat flour (ground in a blender from rolled or steel cut oats)
    • 1/2c sweet rice flour
    • 3T coconut flour
    • 1/3c sucanat ( or brown sugar)
    • 1/2t salt
    • 1t baking powder
    • 2 large eggs (I used egg whites)
    • 3T unsweetened applesauce
    • 6T  almond milk ( I used unsweetened)
    • 2t vanilla
Lemon Donuts 2T lemon juice, 1T lemon zest, 1tsp lemon extract

Cinnamon sugar donuts add 1.5 tsp cinnamon

For the topping you need maple syrup and sucanat. Drop the donut on a plate of maple syrup then dip it in a plate of sucanat. Voila!

Lime Donuts add 3T lime juice 1-1.5T lime zest

Shout out to edible perspective for making such yummy treats!

Chocolate donuts!!!

These goodies are gluten free, dairy free, and sugar free! They are also definitely not fried! My husband compared them to the chocolate glazed donuts at Tim Hortons! I got a donut pan for christmas, but if you don’t have one don’t sweat it – you can still make these in a muffin tin. Get creative!

Ingredients

3/4c almond butter

2 eggs ( I used 2 egg whites)

1/2 cup cocoa powder

11 stevia packets

1/2tsp vanilla

1/4 tsp sea salt

1/4 tsp baking powder

Powdered sugar ( I used xylitol)

Just mix all ingredients together. I used a piping bag to get the batter neatly into the muffin tray. Pop these in the oven at 350 and bake for 15-20 minutes. Keep an eye on them because they will take a little longer if they are in a muffin pan. For a sugar free version I made powdered sugar out of Xylitol by putting the crystals in the blender. You could use Sucanat as well!

Grilled Tuscan Pizza

Spring is here! All I want to do is BBQ! Here’s a yummy recipe! This is how I did it feel free to get creative!

Whole wheat pizza dough

9 oz water ( just over 1 cup)

1/2 tsp salt

2 tsp sugar

1 tbsp oil

1.5 c whole wheat flour

1.5 c all purpose flour

1.5 tsp yeast

Directions 

Put ingredient in order into the bread maker. Push start  Or adhere to manufactures instruction. It should beep when it’s done kneading it for you.  Then you can take dough out and roll it. I like a thin crust so I roll it thin which yields 2 medium pizzas.

Pesto recipe 

I must admit the pesto I used was store bought.  I never grow enough in my garden. Hopefully this year (fingers crossed). But I will be trying this oil free pesto recipe this summer. Check it out!

Pizza toppings

Once you put the pesto sauce on your ready for the toppings.

Shrimp or chicken (pre-cooked)

Sun dried tomatoes

Feta cheese

Mozzarella (optional)

Additions= artichokes

For best results bake this tuscan pizza on you BBQ grill the smoked grill flavour is so good. It is however tricky to initially to get this thin crust pizza on the grill with changing its round shape. It may also take two people. It will be easy to take it off when it’s done though and you don’t have to oil or grease the bottom of the pizza.

Peanut Butter Granola

Granola is a great addition to oatmeal, cereal, pancakes…its even great on its own!  But most granola in stores is full of unwanted sugars and additives.  It’s very easy to make your own granola at home, and personalize it for your own tastes.  Here’s how:

Dry Ingredients

3 c large old fashion oats (not quick oats)

1/2 c ground flax seed

1/2 c Chia seeds

1/2 hemp hearts

1 c slivered almonds (or walnuts, pumpkin seeds, sunflower seeds)

1 c coconut

1 c crasins or rasins

Wet Ingredients

1/3 c nut butter ( I’ve tried this with peanut butter and once with almond butter)

1/3 c sweetener (maple syrup, sugar free syrup, agave, honey etc.)

1 tsp extract (vanilla,maple,almond)

Instructions

Mix all dry ingredients in a bowl (except crasins/raisins. They go in very last!)

Combine all wet ingredients into a saucepan on low to medium heat and stir until just melted.

Combine wet and dry ingredients and mix well.

Lay out on a baking pan at about 300 degress for 35 minutes or until brown and crisp (or just the way you like it!)

Now you’ve got a great batch of homemade granola to enjoy.  Easy right?  Do you have any favourite additions for granola?  Share below!

-Summer

Quick & Easy Jam with Chia Seeds

 

Here’s a quick and healthy homemade jam alternative to try, using the magic power of chia seeds, one of my favorite ingredients!

Use on toast, pancakes, muffins, oatmeal…have fun!

Ingredients

12oz raspberries (of berry of your choice)

Zest of one lemon (to taste)

1 tbsp chia seeds

Sweetener (stevia, splenda, sugar,agave) to taste

Put the berries in a bowl and add the lemon zest.  Try using a grater to extract the zest.

Mash.

Add chia seeds and sweetner.

Viola! Should keep in the fridge 5-7days.  To keep longer, just freeze it.

How do you use chia seeds?  Comment below!

National Peanut Butter lovers day!

Okay – so to tell you the truth – I ate too many peanut butter sandwiches as a kid!  It was my moms “go-to” lunch. So honestly for the last 10+ years I have stayed away from PB completely.  Last year I discovered almond butter and fell in love! Each time we would go to Costco we would stock up with 3-6 jars (I know…crazy).  Anyway sad to say that now I’m a little sick of almond butter.  BUT in the last week (no joke) I have rediscovered peanut butter.  I recently got a VitaMix (which I’m sooo stoked on).  Since it’s National Peanut Butter Day, I just had to make my own peanut butter!

The recipe?  Put peanuts in the VitaMix/blender and turn on :)  Fresh, peanut better with NO additives whatsoever.  (NOTE: I did roast the peanuts before blending them).

This experiment lead to a few other peanut butter recipes as well!!!  If you’re wondering what that white stuff is in the pictures I made coconut butter before peanut butter. I thought the two favours combined might be nice.

Yum! I felt like I couldn’t bear to waste what was left in the container so I decided to made a smoothie…which turned into….Popsicles!  The smoothies tasted so good and I wanted to shared some with my husband when he got home but I didn’t want it to melt so I thought about freezing it- then popsicles came to me!

Okay my smoothie consists of.. 1 scoop chocolate protein powder, almond milk,8 ice cubes, half a banana and of course the peanut/coconut butter left in the blender !

But wait, there’s more!  I also made another discovery. Before making the peanut butter I made a cocoa-coconut  recipe with coconut butter and cocoa. I thought drizzling what was left on to the top of the shake would make it more picture worthy. Then to discover it hardened like a shell when the cocoa-coconut hit the drink! Thats what you see those chocolate like straw things are!  I’m gonna try and use the “chocolate” coating for recipe in the future.

Here’s to National Peanut Butter Day!

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