faux foodie


Chocolate Avocado Smoothie
December 4, 2014, 12:12 am
Filed under: breakfast, Health, snack

Adapted slightly from Oh She Glows. We loved this, and it kept in the fridge for a few days. 🙂

Yield: 2 cups

Ingredients:

  • 1/2 large avocado, frozen (flesh only)
  • 1 cup almond milk
  • 2 tbsp raw cacao powder or cocoa powder
  • 2 medjool dates, pitted (soak in water for 10 minutes first)
  • 1/2 tsp pure vanilla extract
  • pinch of fine grain sea salt
  • 3-4 ice cubes, add until very cold

Read more: http://ohsheglows.com/2012/05/07/crazy-woman-chocolate-blender-pudding/#ixzz3KsomLBPL



Almond Meal Zucchini Bread
July 28, 2014, 3:23 pm
Filed under: breakfast, dessert, Health, snack, Summer

Ingredients:

3 cups blanched almond flour
4 teaspoons cinnamon
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
6 eggs, beaten
1/2 cup honey
2 ripe bananas
2 cups shredded, unpeeled zucchini
Instructions:

Preheat oven to 350 degrees Farenheit.
Combine the dry ingredients in a bowl.
Place the wet ingredients in a bowl and mash or mix together.
Slowly add the dry ingredients.
Spoon the batter into 1 large cake pan. You can also use this batter to make muffins.
Bake for 30 minutes until the middle is set and a toothpick comes out clean.



Blueberry Lemon Bites
June 29, 2014, 4:53 am
Filed under: breakfast, dessert, Health, Lunch

From MyWholeFoodLifeWe loved these and froze a bunch!

Ingredients

  • 1 cup raw cashews
  • 1 cup gluten free rolled oats
  • 3/4 cup blueberries (I used fresh, but frozen might work too)
  • 8 medjool dates (pits removed)
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 1/4 tsp sea salt

Instructions

  • In a food processor, combine the cashews, oats, vanilla and sea salt. Pulse for 1 minute.
  • Then add in the blueberries, dates and lemon zest and pulse for another minute or two until everything looks well combined.
  • Roll into balls and place on a parchment lined baking sheet.
  • Stick in the fridge for 30 minutes to firm up.

These bites should last in the fridge for at least 4 days. You can freeze them for longer storage. Enjoy!

Read more at http://mywholefoodlife.com/2014/06/22/blueberry-muffin-bites/#xiq6htoPDXP5RzxX.99



Breakfast balls
March 25, 2014, 7:56 pm
Filed under: breakfast, favorites, Health, snack

1 cup muesli mix (I use Bob’s Red Mill. You could also do just oatmeal probably, though it would be less exciting)
¼ to ½ cup chocolate chips
½ to ¾ cup peanut or almond butter
¼ to ½ cup chia seeds (flax meal or protein powder would probably work, too)
1 tsp vanilla
Honey to taste

Then mix together, form into balls, and wrap in plastic. If the dough isn’t sticking together, add more PB or honey.

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Cheesy Spinach and Tomato Quiche
November 10, 2013, 9:40 pm
Filed under: breakfast, Health, main course, Sunday, weeknight

Our friend made this for us–it is delightful. Tastes delicious but also healthy. I plan to make several and freeze them.

Ingredients

3 cups tightly packed fresh baby spinach
8 whole eggs
¼ cups shredded parmesan cheese
½ cups cubed cheddar cheese
3 roma tomatoes, washed and cut into thin rounds
¼ cups milk
1 whole russet potato, peeled and sliced into very thin rounds (if your potatoes are small, you may need two)
½ tsp pepper
1 tsp salt
1 tsp Italian seasoning

Directions

  1. Preheat your oven to 375.
  2. Spray a 9-inch pie plate with nonstick spray.  Layer the potato rounds on the bottom and sides of the pan – note that you probably won’t fill in every crack with potato and that’s OK.  Bake the potatoes in the oven for about 10 minutes until they start to look a little translucent; set aside while you finish the rest of the prep.
  3. In a large bowl whisk together the eggs and milk until smooth.  Add in the seasonings and whisk until well-combined.  When the potatoes are done par-baking layer the spinach on top of the potatoes and the cheese on top of the spinach.
  4. Gently pour the egg mixture over the top, being sure to redistribute the cheese as needed to make it all even.  Layer the tomatoes on top of the egg mixture.
  5. Bake at 375 for 30-40 minutes until the middle is no longer jiggly.  Sprinkle with the parmesan cheese and broil just until the cheese on top is brown and bubbly.  Remove from oven and let sit for 5 minutes before serving.  Devour!


Apple Chia Jam
September 19, 2013, 12:52 am
Filed under: breakfast, dessert, favorites, Health

Adapted from Oh She Glows! I ate this plain and also served over overnight oats. Loved it! Any fruit should work. 

  • 6 large apples, peeled and diced
  • 1.5 cups 100% pure apple juice
  • 4 tablespoons chia seeds
  • 2 teaspoons cinnamon or other spices 
  • 1 teaspoon pure vanilla extract (optional)

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Chia Fresca
September 13, 2013, 2:12 am
Filed under: breakfast, Health, snack

I’ve been trying to get down some extra chia lately, but I don’t always feel like sprinkling it on a salad. Instead, I’ve been mixing it with a few cups of water and a squeeze of lemon juice. If you need it sweetened, add sweetener of choice. I usually use 4 tablespoons of chia, then mix all ingredients together. I used a quart size jar. Set jar on its side, shaking occasionally. Chia should be mixed in. Drink like normal water! If it is too gelatinous, add more water.



Breakfast Oats
August 15, 2013, 3:22 am
Filed under: breakfast, Health

Loving this variation on oatmeal. I’ve been seeing versions of this on health blogs. The amounts aren’t set in stone. See what works for you.

Ingredients:
1/2 c oats
Half scoop protein powder (I have a chai flavor now)
1 Tb nut butter of choice
1 Tb flax meal
Seasoning to taste (cinnamon; stevia; xylitol; vanilla; others?)

Directions:
Mix your chosen ingredients together. When you’re ready to eat, cover with milk of your choice and maybe some fruit, then enjoy. Should be tasty warm or cold.

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Healthy Zucchini Bread
August 7, 2013, 3:20 am
Filed under: breakfast, Company, dessert, favorites, Health

Ingredients
3 cups almond flour
3 teaspoons baking soda
1 teaspoon salt
2 teaspoons each cinnamon, clove, and nutmeg
2 cups grated zucchini (we used a cheese grater)
6 eggs
6 tablespoons maple syrup or honey
2 bananas, mashed
2 tablespoons coconut oil, melted

Instructions
Preheat oven to 350 degrees and grease a cake pan.
Combine dry ingredients in a small bowl and set aside.
Combine wet ingredients besides zucchini and combine in a large bowl and whisk together vigorously.
Add zucchini and mix until combined.
Pour dry ingredients into wet and mix until incorporated.
Pour batter into cake pan.
Bake for 32-35 minutes until a toothpick comes out clean.
Remove from oven and let cool for 5 minutes.
Optional: add chocolate chips!

Bonus-Using zucchini from our garden!

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Joy of Cooking Biscuits
August 1, 2013, 2:10 am
Filed under: breakfast, Company, favorites

INGREDIENTS

2 cups all purpose flour
2 1/2 tsp baking powder
1/2 to 3/4 tsp salt
5-6 Tbs cold unsalted butter, cut into pieces
3/4 cup milk (I used almond milk)

DIRECTIONS

1.
Position a rack in the center of the oven. Preheat the oven to 450°. Have ready a large ungreased baking sheet. Whisk flour, baking powder and salt thoroughly into a large bowl. Drop in 5-6 Tbs cold unsalted butter, cut into pieces. Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work. For biscuits with crunchy edge and flaky, layered texture, continue to cut in the butter until the largest pieces are the size of peas and the rest resemble bread crumbs. For classic fluffy biscuits, continue to cut in the butter until the mixture resembles coarse bread crumbs. Do not allow the butter to melt or or form a paste with the flour.
2
Add 3/4 cup of milk all at once and mix with a rubber spatula, wooden spoon, or fork just until most of the dry ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.
3.
To shape round biscuits:
Transfer the dough to a lightly floured surface. With your fingers, pat the dough until 1/2 inch thick. Cut out 1 3/4- to 2-inch rounds with a drinking glass or biscuit cutter dipped in flour; push the cutter straight down into the dough and pull it out without twisting for biscuits that will rise evenly.

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