New Year New You Breakfast

Happy New Year! Today, some of you may not wake up in time for breakfast and might not feel like eating if you had a little too much fun! For those of you like me, who barely stayed up to “ring in the new year” and then awoke to very busy kids early, you might need a quick pick me up! If you saw my post yesterday about our New Year’s goals, you will see that one of mine is embracing my health issues and having a more positive outlook on them.  A couple weeks ago, I found out I was showing intolerances to almost every food. My major problems being gluten, dairy and eggs – which I was forced to give up immediately. The dairy and eggs have proven to be quite a struggle to give up. I was eating two eggs a day for breakfast. When I first started going through my diet change last summer I found a cute little blog, Peas and Thank You, and a cookbook by the same name. The author is very fun in her writing. They follow a vegan diet that includes gluten so I do have to make some modifications to her recipes but they are still great! In her cookbook I found a recipe for tofu eggs. I immediately thought, “no way am I eating tofu”. My sister is vegan. She eats tofu; I’ve tried it and hated it. However, I decided to give it another shot. I modified the recipe I found to add in my favorite veggies and I’m very surprised (and happy) to say that it works! This is a baked dish that tastes similar to a quiche or frittata. Tofu, when baked like eggs, has a very similar taste and texture to eggs. I challenge you to try the tofu as it does have many health benefits. However, I understand if you just can’t quite make that leap into the tofu world (it was hard for me!). If you can’t, I’ve added an egg substitution for you. Either way, this dish is healthy, tasty, filling and keeps well. Sometimes life brings us challenges that we aren’t prepared for but today is a new day, the start of a new year and I’m embracing a new “me” and I hope this little dish helps! This serves 4-6.

1 package of tofu (any firmness will work) or 8 eggs

¼ cup peppers, chopped

½ cup kale, chopped

¼ cup mushrooms, chopped

¼ cup potato, chopped

1 Tbsp olive oil

¼ cup shredded cheese (I used Daiya dairy free cheddar)

1 tsp black pepper

½ tsp dried thyme

¼ tsp dried oregano

¼ tsp sea salt

• In a large skillet, sauté kale, peppers, mushrooms and potato in olive oil until crisp tender (about 10-15 minutes). Meanwhile, prepare tofu. 
• If you are using a firm or extra firm tofu, you will need to puree it until smooth. To do this, just use a blender and a little bit of water until it is smooth. 
• If you are using a soft tofu, you won’t need to puree it, but you will need to drain the excess water out.
•  If you use the soft tofu, you can leave it a little chunkier and it gives the dish a scrambled egg like texture. If you use the firm pureed tofu, its smoother. Either way it tastes great! 
• In a large mixing bowl, combine tofu, cheese, spices and vegetables; stir until well combined. 
• Pour mixture into a greased 9” glass pie plate or other baking dish. Bake at 375°F for about 20-25 minutes or until mixture starts to brown and is firm in the center. 
• You can also fill muffin cups with the mixture and make individual servings, just adjust your cooking time. 
• Serve this with some fresh fruit for a complete meal!

Peanut Butter Popcorn Mix

Think of this like Chex Mix – popcorn style, drowned in peanut butter. It’s fantastic. This would make a perfect homemade holiday treat to give a loved one or neighbor. Throw it in a cutesy container, slap on a bow and you’ve got yourself a wonderful, tasty, thoughtful gift! Makes about 5 cups of mix

3 cups popped plain popcorn

1 cup rice cereal (like Chex - any flavor will work)

¼ cup chopped nuts (I used almonds)

½ cup oats, toasted (heat them in a greased skillet)

½ cup coconut flakes, toasted (heat them in a greased skillet)

1 cup all natural peanut butter (other nut or seed butters will work also)

¼ cup honey

¼ cup sugar or stevia

½ cup butter or coconut oil

• In a large saucepan, melt peanut butter, honey, sugar and butter/oil until melted and smooth. 
• In a large mixing bowl, combine popcorn, cereal, nuts, oats and coconut flakes. 
• Drizzle peanut butter mixture over popcorn mix and stir until mix is coated with peanut butter sauce. 
• Spread evenly over a large baking sheet lined with parchment paper. 
• Bake at 250°F for about 10 minutes. Remove from oven and let set for about an hour. Break apart and put into sealed containers. 

Lemon Lavender Chocolate Truffles

This recipe is a really good variation to traditional truffle recipes that is gluten, dairy, soy and nut free with a tart, savory flavor. The centers are so light and fluffy. These would be great coated in chocolate also but I liked the cocoa/sugar dusting on the outside. Makes about 30 truffles

1 pkg of chocolate chips (I used Enjoy Life brand)

1 can coconut milk (or 1 cup whipping cream for dairy version)

1 tsp lemon juice and zest

1 tsp fresh lavender, finely chopped

1 tsp vanilla

Coating

½ cup powdered sugar

1 Tbsp unsweetened cocoa

1 tsp lavender, finely chopped

• In a saucepan, melt chocolate chips. 
• While chocolate is melting, open your can of coconut milk. The coconut cream rises to the top while the liquid settles at the bottom. You want about ½ cup of the coconut cream and ¼ cup of the coconut milk liquid (save the rest for another recipe). 
• Once chips are melted, blend in coconut milk and cream, lemon juice and zest, lavender and vanilla using a mixer over medium speed. Blend for about 5 minutes or until mixture is smooth. 
• Chill in bowl for about 30 minutes. Spoon teaspoons of mixture onto a baking sheet lined with parchment paper and chill for another 30 minutes. 
• Once truffles have hardened, roll into smooth balls.
• In a small bowl, combine coating mixture. Roll truffle balls into coating mix until covered. Keep refrigerated in a sealed container. 

Cranberry Currant Persimmon Bars

Sometimes I go to the store and see something weird. And then I think, “I want to try that!” I don’t know why but I decided I was going to buy some persimmons at the store. I’ve never had them, had to clue what they tasted like or how to cook them. I let one get really ripe and knew it was going to be really mushy so I decided to make these bars with them. The almond-date crust is really easy to make and is a great alternative to grain crusts. The fruit mixture is very similar to a jam and the crumble topping kind of ties it all together. These are a great little treat that is gluten free, grain free, dairy free, low fat, kid friendly! It’s just great and pretty easy to make! The flours can be easily substituted to whatever you have on hand. Makes a 9x13 pan of bars.

Crust

1 cup dates (10 regular dates, pits removed)

1 cup plain almonds

½ cup water

½ cup coconut flour

¼ cup coconut sugar or stevia

Fruit Filling

2 medium persimmons, chopped (about ½-3/4 cup)

½ cup chopped cranberries

1/3 cup dried currants or raisins

¼ cup water

½ cup coconut sugar or stevia

Crumb Topping

½ cup almond flour

½ cup coconut flour

¼ cup coconut sugar or stevia

1 tsp cinnamon

1 Tbsp olive oil

1 Tbsp butter or coconut oil (I used dairy free)

1 tsp almond milk or water

• In a blender, puree almonds, water and dates together until smooth. In a bowl, add in date mixture and remaining crust ingredients and mix until well combined. 
• Spread into a greased 9x13 baking pan. Bake at 375°F for about 15 minutes or until lightly browned. 
• In a saucepan, combine fruit filling and bring to boil over medium heat. Cook for about 10 minutes or until mixture starts to thicken. Pour fruit mixture over crust. 
• In a small bowl, combine topping ingredients and blend together with a fork until crumbly. Sprinkle crumb mixture over fruit filling. 
• Return bars to oven and bake for an additional 10 minutes or until crumb topping starts to brown. Let cool about 15 minutes and cut into bars. 

Zucchini Pasta with Secret Ingredient Alfredo

Any recipe with the title “secret ingredient” may raise some eyebrows but I’m hoping your curiosity will give the desire to give this recipe a try. Zucchini pasta is a nice, low carb, low fat, naturally gluten free substitute for pasta. I used my veggie spiral cutter to create “pasta” out of the zucchini and squash. Now, for the secret ingredient…. CAULIFLOWER! Yes, believe it or not, cauliflower has the ability to taste so different depending on what you do with it. Cauliflower in pizza crust is awesome; cauliflower steamed plain.. not so much. Cauliflower smells awful cooked but aside from that, it takes on a variety of flavors in recipes. In this recipe, the cauliflower takes on a wonderful garlic flavor that in a strange way resembles alfredo sauce. The best part is there is no heavy cream, fatty milk, etc in the sauce so you can feel good about eating it. The next best part is that this recipe is completely natural/vegan/paleo/etc. I served some grilled chicken on top of ours but shrimp would work well too. Also, it tastes just great without meat or cheese for those eating a vegan diets. This makes 4 servings.

1 small to medium zucchini, ends removed, spiral cut

1 small to medium yellow squash, ends removed, spiral cut
1 tsp sea salt
Alfredo Sauce
1 small head of cauliflower, steamed
1 cup vegetable broth
1 ½ tsp minced garlic
1 tsp chives
1 tsp sea salt
1 tsp ground black pepper
½ cup almond milk
¼ cup shredded cheese, if desired
Parsley, if desired

• In a medium saucepan, combine zucchini and squash spirals, cover with water and bring to boiling. Add in sea salt and continue boiling for about 7-8 minutes or until spirals are soft.
• Meanwhile, puree steamed cauliflower and vegetable broth in a high powered blender until smooth.
• Pour puree into a medium saucepan and add in garlic, chives, salt, pepper and milk. Bring mixture to a boil and cook for about 5 minutes. Add in shredded cheese if desired and let set so cheese can melt.
• Place vegetable spirals onto a plate, top with sauce and sprinkle with parsley. 

Cream of Mushroom Soup and Green Bean Casserole

Okay, here’s another “don’t look at the can, make it from scratch” recipe. This is so easy (not quite as easy as opening a can) and delicious! Try it; you will feel much better about adding it to you holiday dishes or just having a bowl of it. I made this so I could make a green bean casserole for Thanksgiving. I wasn’t sure how it would turn out but it was wonderful. I used a mixture of mushrooms but plain button mushroom will work just great. This makes about 2 cups.

1 8oz package of mushrooms (I used a button and portabella mix)

½ cup diced onions
1 Tbsp olive oil
2 tsp black pepper
1 tsp minced garlic
1 tsp sea salt
½ tsp thyme
½ tsp white wine vinegar
2 tsp potato starch
2 cups milk (I used unsweetened almond milk)

• In a large saucepan, sauté mushrooms, onions in olive oil until soft. Add in black pepper, garlic, salt, thyme and vinegar until well combined. Sprinkle over potato starch. Slowly add in milk, stirring constantly until mixture is smooth. The mixture will thicken as it cooks. If it gets too thick, add in milk or water. If it is too thin, sprinkle over a little bit more starch. Cook for about 10 minutes until you reach desired consistency. Serve as a soup or use in recipes that call for canned mushroom soup.

GREEN BEAN CASSEROLE

Use the cream of mushroom soup recipe to make a traditional Thanksgiving side dish.

1 recipe cream of mushroom soup

2 packages of frozen green beans (at least 20 ounces), cooked
½ cup onions, diced
½ cup mushrooms, diced
1 tsp sea salt
1 tsp black pepper
1 Tbsp olive oil
4 slices cheese (we use dairy free)
1 cup GF bread crumbs

• In a large skillet, sauté mushrooms and onions in olive oil. Sprinkle over black pepper and sea salt. Cook until vegetables are crisp tender. In a 9x13 baking pan, place green beans and onion mixture. Pour mushroom soup over top of green beans and stir until combined. Top with sliced cheese and bread crumbs. Bake at 375°F for about 30 minutes or until cheese is melted and bread crumbs are slightly browned. This serves about 12-15.

Molasses Almond Butter Cookies

I have been struggling to create a flat, crispy cookie that has that outside crunch but also a soft chewy middle. My husband likes his cookies soft, barely cooked! I prefer mine a little crunchier that you can dip in milk. This cookie turned out the best possible combination that I could imagine. The molasses gives the cookies a little extra kick but it complements the almond butter nicely. Peanut butter would be a fine substitution if you didn’t want to use almond butter. No molasses – substitute a little honey or maple syrup. You could also adjust your brown sugar amounts to make the recipe work without molasses.

½ cup almond butter

½ cup coconut oil
1/3 cup stevia
1/3 cup coconut sugar or brown sugar
1/3 cup molasses
1 tsp vanilla
1 egg
½ tsp baking soda
½ tsp salt
½ tsp xanthan gum
1 ½ cup GF all purpose flour

• In a large mixing bowl, combine almond butter and oil. Blend on low speed until combined. Add in egg, stevia, sugar, molasses and vanilla.
• Blend on low speed and slowly add in flour, soda, salt, xanthan gum. Continue mixing until dough is well combined.
• Form dough into 1” cookie balls and place on a greased cookie sheet 2 inches apart. Press cookies down with a fork in crisscross pattern if desired.
• Bake at 375°F for 10-13 minutes or until edges start to brown.
• Let cool on a wire rack for about 10 minutes. Store in a sealed container.

Upside Down Apple Cake

I LOVE pineapple upside down cake. It is our go-to spring dessert. However, it’s not spring, so pineapple doesn’t sound right. How about apple?! It sounds perfect! This cake smells amazing and tastes even better. It has the perfect amount of sweet with a little bit of tartness from the apples. Plus it is gluten free and dairy free!

3/4 cup rice flour

¼ cup sweet sorghum flour
¾ cup potato starch
½ cup tapioca starch
½ cup applesauce
¼ cup olive oil
1 tsp baking powder
1 cup stevia or sugar
1 tsp baking soda
½ tsp salt
2 tsp vanilla
1 tsp xanthan gum
3 eggs
1 cup almond milk
1 apple, peeled, cored and thinly sliced
1 tbsp apple juice
¼ cup coconut sugar or brown sugar

• In a 9x9 greased pan, place apple slices in a single layer. Sprinkle coconut/brown sugar over apple slices. Pour apple juice over fruit.
• In a large mixing bowl, combine remaining ingredients and mix on medium speed for about 3 minutes. Pour batter over apples in baking pan.
• Bake at 350°F for about 35 minutes or until cake is cooked through (knife inserted comes out clean). Let cool for about 10 minutes. If desired, flip cake onto serving platter to show apple detail.

Banana Oatmeal Pancakes

I made these this morning for a quick and easy, yet filling breakfast before we take a trip to the pumpkin patch. I knew we were going to need something to keep us full for a while but I didn’t want to spend all morning cooking breakfast either. I’ve heard that bananas and just a couple other ingredients can make a great pancake but I was skeptical. I had a very overripe banana and decided to try it. These made a sweet and fluffy pancake in no time. Plus it has plenty of good nutrition and very little junk! Next time we are going to try adding the blueberries IN the pancake mix! Makes about 5 pancakes

1 large overripe banana

2 large eggs
¼ cup GF all purpose flour
1 tsp cinnamon
½ cup GF oats
¼ tsp vanilla
¼ cup almond milk
1 tsp coconut oil

• Heat a large griddle to 350°F and melt coconut oil. In a large bowl, mash banana with a fork.
• Add in eggs, flour, cinnamon, oats, vanilla and milk and blend until well combined.
• Pour pancake batter onto griddle and cook for about 5 minutes or until batter starts to bubble.
• Flip pancakes onto other side and cook for about 5 more minutes.
• Serve with maple syrup and fruit if desired!