Gluten Free Strawberry Chocolate Chip Muffin

Berries and chocolate?! Yes please!

I have also made this using a mix of both strawberries and raspberries. Any and all berries will do!

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1 ¾ cups brown rice flour

¾ tsp baking powder

¾ tsp baking soda

¼ tsp Himalayan salt

1  chia egg

1 ½ tsp vanilla extract

½ cup vanilla yogurt (I use unsweetened coconut milk yogurt)

½ cup pure organic maple syrup

¼ cup cashew or almond milk

1 ½ cups strawberries, diced

2 handfuls dairy free chocolate chips

  1. Preheat the oven to 350°F, and lightly coat 12 muffins cups with coconut oil.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the chia egg, and vanilla. Stir in the yogurt and maple syrup. Add in the milk then the flour mixture. Gently fold in the strawberries and chocolate chips.
  3. Divide the batter between the prepared muffin cups. Bake at 350°F for 26-28 minutes, or until a toothpick inserted into the center comes out clean.

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Quinoa Pasta

If you haven’t cooked with quinoa yet, you should. It is really yummy and a great source of nutrients. It’s one of the highest protein-rich foods we can eat since it contains all nine amino acids. It has twice as much fiber as other grains, contains iron (which supports healthy red blood cells), lysine (important for tissue growth and repair), magnesium (responsible for supporting over 300 different functions in the body), B2 (improves energy metabolism in the brain and muscle cells), and manganese (an antioxidant protecting mitochondria from free radicals).

This recipe is really easy as well as it all comes together in 1 pot. Easy, nutritious, and full of flavor!

1 large onion

4 cloves garlic

½  tsp red pepper flakes

½ cup vegetable broth (for sauteing)

4 heaping cups chopped zucchini (2 small zucchini)

¾ cup quinoa

8 oz small pasta of choice (I use gluten free shells or elbows)

2 cups tomato sauce

2 cups diced tomatoes

1½ cup vegetable broth

basil (as much as you’d like!)

To make the cashew cheese sauce:

⅓ cup cashews (if you don’t have a high power blender, you’ll want to soak them for 30-60 minutes before blending)

3 tbsp nutritional yeast

juice of half a lemon

½ tsp Himalayan sea salt

1 small clove garlic

3 tbsp water

  1. To prepare cheese sauce put all ingredients into a blender and blend until smooth
  2. Over medium high-heat, in a pot, sautee the onions and garlic with the red pepper flakes in a couple splashes of vegetable broth. Sautee until the broth has evaporated and the onions are lightly cooked.
  3. Add the chopped zucchini, sautee in a couple splashes of vegetable broth for 4 minutes until lightly cooked.
  4. Rinse the quinoa (this removes the bitter aftertaste). Add the quinoa to the pan and sautee it with the vegetable for 2 minutes.
  5. Add the pasta. Cover with tomato sauce, chopped tomatoes and 1 cup of vegetable broth. Stir lightly, cover and leave to sit for 15 minutes on medium-low heat.
  6. After about 15 minutes, the quinoa and pasta should have absorbed most of the liquid. Stir and additional additional broth if necessary. Cover and leave to cook until the quinoa is fully cooked.
  7. When the pasta is ready, add the cheese sauce, and cover for an addition minute. Top with fresh basil.

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Guacamole Sandwich

My family and I went for a hike recently. I knew I wanted to pack lots of food so no one would crash and burn (or get crabby) before we made it back. I wanted something filling but not heavy and full of healthy fats and veggies. This was the sandwich I came up with while staring into my refrigerator figuring out what I could make besides good ol’ PB&J. This is a great option for anytime you need to pack a lunch. And the possibilities of what veggies you can stack on it are enormous. Sprouts! Cucumbers! Spinach!…..

bread

1/2 avocado, mashed

tomato

cilantro

juice of half a lime OR Young Living Lime essential oil (2 drops)

romaine lettuce

Cashew Cheese Sauce***

Sandwich

  1. Mash up half an avocado with a pinch of cilantro and 3 drops of lime EO.
  2. Spread the avocado mixture on 1 slice of bread then top with a slice of tomato and some lettuce and vegan cheese.

*** To make the cashew cheese sauce:

⅓ cup cashews (if you don’t have a high power blender, you’ll want to soak them for 30-60 minutes before blending)

3 tbsp nutritional yeast

juice of half a lemon

½ tsp Himalayan sea salt

1 small clove garlic

3 tbsp water

  1. To prepare cheese sauce put all ingredients into a blender and blend until smooth.

 

 

Rice Tacos

What is a girl to do when she doesn’t eat meat but LOVES tacos? She makes it with rice, of course!

I never use minute rice so the best way to cook the rice, in my opinion, to make sure it’s fully cooked (and not crunchy), is to cook it in the crock pot. Minute rice may enable us to get dinner on the table quicker, but it is essentially already cooked and dehydrated rice that you just re-hydrate when you boil it for 5 minutes. Quick and easy? SURE! But during that process there are nutrients that are lost and flavor is lost as well.  The crock pot comes to the rescue, though! Just pour the rice in the crock pot and when you are ready for dinner the rice is already waiting for you.

Oh, and I never use store bought taco seasoning either. There are so many unnecessary hidden ingredients that could cause harm to our health and it is seriously incredibly easy to make yourself.

Taco Seasoning

1 tbsp chili powder

2 tsp onion powder

1 tsp cumin

1 tsp garlic powder

1 tsp paprika

1 tsp Himalayan Sea Salt

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Taco Filling

3 green peppers, diced

5 roma tomatoes, diced

1 large onion, diced

1 cup brown rice

2 cups vegetable broth

  1. Cook 1 cup of rice with 2 cups of vegetable broth in the crock pot. If the rice is ready before you are you can turn it off, it’ll get mixed up in the skillet with the veggies and get heated up again anyway.
  2. Dice the pepper, tomato, and onion and saute in a large skillet.
  3. Add the rice and 1/4 cup vegetable broth. Then sprinkle on the taco seasoning. Mix well.

 

Rice Crispy Treat

I am not the biggest fan of marshmallows. WAY too sweet for me. But I came across a recipe with an idea to use a nut butter and either honey, syrup or brown rice syrup as the sticky sweetener. I just had to give it a try. These turned out really good. We like to bring these when we go on long hikes as they are a good mix of quick energy with the sweetener and sustained energy with the protein and fat.

2 cups organic brown rice crispy cereal

1/2 cup nut butter (peanut, almond, cashew all work)

1/2 cup brown rice syrup (brown rice syrup is the most sticky, but you could use syrup or honey as well)

  1. Put the cereal in a bowl.
  2. In a small saucepan melt the nut butter and syrup until smooth.
  3. Pour syrup mixture over cereal and mix to coat, then press into a greased (I use coconut oil) 8×8 baking dish.
  4. Cover and put in the refrigerator for at least 30 minutes.

Fig Bars

The fig bar was always a staple for me during a long run. Quick energy without feeling too heavy. That is unless the run was real long. Then having more than 1 or 2 little cookies was WAY too much on my stomach. Which makes sense because the store bought variety usually has a lot more questionable ingredients that didn’t sit well with my body. I didn’t really need my body exerting extra energy trying to figure out/process/get rid of whatever I just bombarded it with. I needed my body to convert fuel fast so I could use it right away. My kids were never a fan of them. Which was fine with me because I knew they wouldn’t be sneaking them and leave me without any for my longer runs. Then one day we were meandering through the co-op and they had fig bars in the bulk section so we each got one. They loved those. But it could get quite pricey buying a big bag of those every week! Time to make homemade fig bars!! Now instead of getting the bars from the bulk section we just get the figs and make the bars ourselves! Trust me, these are really easy and really delicious.
Filling
10oz dried figs
juice of 1 lemon
1/2 teaspoon Himalayan sea salt
1 teaspoon cinnamon
Cookie Crust
1 1/2 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon Himalayan sea salt
1 1/2 teaspoons cinnamon
1/2 cup applesauce (unsweetened)
1. Preheat oven to 325 and grease an 8×8 baking dish. I use coconut oil.
2. In a food processor blend the figs, lemon juice, salt and cinnamon. It will be a thick mixture.
3. In a bowl, mix the flours, salt, cinnamon and applesauce.
4. Press half the flour mixture into the bottom of the prepared dish, then using your fingers gently spread/press the fig mixture over the crust. Then using your fingers press the remaining crust mixture on top.
5. Bake for 30 minutes or until golden brown along the edges.
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Muscle Rub

Whether you have over-worked your muscles during a workout, wake up sore in the morning, or your kids have growing pains…whatever ails you, this cream hits the spot. It really does the trick to relax your muscles. I ALWAYS have a batch made and kept handy.

1/2 cup coconut oil

5 drops Peppermint

5 drops Valor (or Valor II)

5 drops PanAway

5 drops Copaiba

  1. Whip the coconut oil in a bowl with a fork. Add all the drops of essential oils and mix it in.
  2. I like to store mine in a pint size mason jar in a cool dark place.

Want essential oils of your own? Click here to find out how!

Green Juice

I love this green juice for after a good sweaty workout. It really quenches my thirst more than water does, all the while providing essential nutrients. You can’t beat that!

Cucumbers are super hydrating because of their high water content.

Celery is high in sodium and high in electrolytes which is great for workout recovery.

Apples are high in fiber and high in antioxidants.

Kale is a fantastic source of calcium, iron, copper, manganese, phosphorus, potassium and vitamins A and C – low calorie and nutrient dense!

Spinach is high in iron and even high in antioxidants. In 1 cup of spinach juice there is 3.5 grams of protein, which is great for muscle growth and maintenance.

In a juicer, juice:

1 golden delicious apple

1 handful of spinach

1 handful of kale

1 celery stalk

1 inch of cucumber

All-Purpose Cleaner

I use Thieves to make an all-purpose cleaner that I use for EVERYTHING. Counters, glass, floors…

Non-toxic and honestly works better than any other commercial cleaner I ever (used) to use.

You can read for yourself just how versatile and amazing thieves essential oil is. It’s no wonder it’s my first choice and go-to for making homemade cleaning products. It is an oil that generally never leaves my monthly order.

Trust  me, you want this in your life.

Fill a 32oz spray bottle half with distilled white vinegar and half with water then add 30 drops of Young Living Thieves essential oil.

That’s it!!

Want essential oils of your own? Click here to find out how!