Moroccan Flare

I love love love ethnic food.  Mexican, Indian, Thai, Greek, Morrocan, you name it I like it.  Tonight I got out my Moroccan spices and spent 3 hours in the kitchen while my 9 month old slept (the entire time!).  I had two things to work with a butternut squash, and ground buffalo.  I was being creative, which takes time, and I get easily distracted.  Should you decide to make these recipes I doubt it will be anywhere near that long, so don't be discouraged yet!

Our Thursday night gluten free, dairy free, egg free menu would consist of:

Moroccan Meatballs (GF)

Tomato & Beet Sauce 

Moroccan Butternut Soup

& Spinach Salad 

(recipe not included...it's just spinach & homemade dressing!)

Here goes:




Moroccan Meatballs

• 1lb grass fed beef
• ½ teaspoon fennel seed
• ½ teaspoon ginger
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper

1. To make the balls preheat your oven to 350 degrees and grab a large bowl to mix the meat in.
2. Add your meat and all the spices above and mix thoroughly. Once the spices are all incorporated, shape your balls into your preferable size. Big, small, medium. Whatever makes you giggle.
3. Set balls on a cookie sheet and into the oven to bake for 20-25 minutes. (mine took 20)

Tomato & Beet Sauce** yes there are a lot of ingredients cause I just kept adding stuff!  Sorry :)

• 2 freshly peeled tomatoes
• 1 beet, peeled, chopped, boiled till soft-ish
• ½ yellow onion, finely diced
• 3/4 cup re-hydrated sun-dried tomatoes
• 2 garlic cloves, minced
• 1/4 cup red wine
• 1/2 cup full fat organic coconut milk
• 1/2 cup organic low-sodium chicken broth
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon cinnamon
• ¼ teaspoon white pepper
• ¼ teaspoon smoked paprika
• 1 tablespoon fat, I used olive oil
• salt and pepper, to taste

1. While the balls are heatin up, let's make the sauce!
2. In a food processor pulse together, boiled beet, sun-dried tomatoes, & fresh tomatoes.  Consistency is up to you, I like mine not entirely smooth but a little chunky.
3. Pull out a saucepan, put under medium heat and add olive oil.
4. When the saucepan is warm, add your minced garlic and onions to cook down. Once the onions are translucent, add the rest of the ingredients. Taste to see if you want to add a bit more of any of the spices. The cumin is the strongest/best flavor so you may want to add a bit more of that. Lower heat and let the flavors meld.
5. When the balls are finished cooking, add them directly to the sauce, and simmer for 5 minutes.

Moroccan Butternut Squash Soup*** you should get this going first, as the squash need to be cooked before you can deal with it! 

• 1 (2-pound) butternut squash, cooked

• 1 tsp garlic powder
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 2 1/2 cups fat-free, less-sodium chicken broth, divided
• 1/2 cupfull fat organic coconut milk
• 1/4 teaspoon salt
• Fresh chopped cilantro  
• 1. Preheat oven to 375.  
  2. Cut squash in half length wise and remove the seeds with a spoon.  Place on non-stick surface (I use parchment paper for everything), on a cookie sheet.  And bake for 45 minutes, check to see if it's done before you add more time.  Should be soft and sweet (yes, taste it).
  3. In another food processor mix all ingredients well, until nice and smooth.  Transfer to a sauce pan and heat it up before serving. 

Beet & Orange Sautee

Beets!  A pain to peel, chop, and cook, but oh so delicious!

Beets are not only naturally sweet and tasty, they boast a whole host of medicinal benefits as well.  A rich source of the phytochemical Betaine which lowers homocystiene levels in the blood making it heart healthy; a natural source of Vitamin C, helping your immune system fight off free radicals; contains fiber and essential minerals to aid in healthy digestive function; and can be used to assess healthy digestive function due to the lovely blood red color of your next bowel movement!

I love to roast my beets, but I didn't have time to wait 50 minutes for them to cook, so I had to come up with something quicker and thus this shredded beet recipe was born.  Cooking with what's available in your kitchen is the best way to get new and creative recipes without have to go out and buy specific ingredients.  I had garlic, cuties, beets, honey, slivered almonds, spices and coconut oil and voila!

We served ours with sauteed kale, and baked orange chicken.

Beet & Orange Sautee

1 bunch beets (3 medium ones, peeled, quatered)
juice of 2 cuties
1 tbsp coconut oil
1 tbsp ghee
1 clove garlic, chopped
1 tsp rehydrated orange peel (i have a spice of this, you can use grated orange peel too)
1/2 tsp ginger (fresh if you have it, or powdered is fine too)
1 tsp honey
salt & pepper to taste
slivered almond on top

Throw your beets in a food processor and process until well chopped.
Melt the ghee, coconut oil, honey, orange peel, and spices in the skillet (wait to add the cutie juice).  Throw in chopped garlic to marinate and break it down a bit. 
In a mixing bowl toss the melted oil/spice mixture with the beets until well coated, squeeze in cutie juice, then throw it all back in the skillet and cover to cook on med heat for 10 minutes or so.  Your goal is just to get them soft-ish, remember you can eat beets raw so this just gives them a little more flavor.

Salt & pepper and slivered almonds on top, and you're good to go with a flavorful, colorful side dish in no time at all!  Enjoy :)

GF Blueberry Oat Muffins

Muffins!  When was the last time I made muffins?  I honestly can't remember.  So it was 6am, baby was not going back to sleep, we had been awake every 60 minutes or so all night the night before, and all I could think to do was bake!  It's become therapy for me, it's what I do when I have nothing else I can think of to do...or when I need creative me-time...it's MY TIME, even if baby is watching :) 

I love this recipe, everything about it works!  It's low sugar, gluten-free, egg free, and just plain awesome.  So enjoy yourself a muffin or two because we owe ourselves.


Blueberry Oat Muffins

Ingredients:

1 cup Bob's Red Mill gluten-free rolled oats
Soaked in:
1 cup warm vanilla almond milk, for 20 minutes

Beat together:
1/4 cup Melted coconut oil
2 teaspoons bourbon vanilla extract
2 tablespoons honey

Whisk the dry ingredients in a large separate bowl:
1/2 cup rice flour
1/2 cup almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon xanthan gum
1 teaspoon ground cinnamon

You'll also need:

Egg Replacer (or two eggs, beaten):

1 tablespoon Ground flaxseed
3 tablespoons water
Whisk till frothy.

Add at the end:
1 cup blueberries- fresh or frozen* see note

For crumble topping:
Rub together 2 tablespoons each:
Certified gluten-free rolled oats
Organic brown sugar
Ghee (clarified butter)
Add cinnamon, to taste

Instructions:

Preheat the oven to 400ºF. Line a 12-muffin tin with paper liners. Or a 6-muffin jumbo pan.

Add the soaked oats to the oil/honey mixture; combine briefly and scoop into the dry mixture. Mix by hand to combine.

Add the Egg Replacer or beaten eggs. If the batter appears too stiff or dry, add 1 to 4 tablespoons of vanilla rice or hemp milk- one spoon at a time- till soft and moist. Add the blueberries right at the end of mixing. Divide and plop the batter into the twelve muffin cups. Sprinkle with brown sugar oat topping. Bake in the center of a preheated oven for 20-25 minutes; if you are making large jumbo muffins, bake for 25 to 30 minutes.

Note* If you use frozen berries, your muffins may need five extra minutes to bake. Keep an eye them. Check doneness with a wooden pick.
Remove the muffins from the tin and cool on a wire rack (this keeps the bottoms from getting soggy- no one likes a soggy bottom!).

Kefir is most commonly known as the "yogurt drink" in your grocers dairy section.  Unfortunately, like most highly marketable food products, this store bought drinkable yogurt is loaded with sugar and is only posing as true kefir.  Kefir grains are micro-organisms of bacteria and yeast that feed off sugars and thus multiply when added to liquids that naturally contain sugar, like cow's milk.  These bacteria are extremely beneficial and aid in balancing a healthy gut environment. While you can homemake true kefir with cow's milk (it's delicious), it should be fresh from the farm non-homogenized, non-pasteurized full fat milk for the best most organic results.  That being said, many of the reasons that we need these helpful little bacteria were caused by dairy in the diet, and thus wouldn't make sense to add kefir to you dairy!  So, we have almond milk kefir!  A great way to incorporate your healthy kefir bacteria without using dairy, soy, or rice products...and it's GAPS friendly, paleo friendly, and super easy.

Almond Milk Kefir

You’ll need:

• 1 cup raw almonds soaked for 8 hrs or more
• 2 liters water
• A nut milk bag to strain your milk (these can be found at your health food store)
• Body Ecology Diet's Kefir Starter  (they sell this at Vitamin Cottage, but can also be found here http://bodyecology.com/digestive-health-kefir-starter.html#sthash.oCqOLC0g.dpbs)
• 2 24oz mason jars or containers of choice

Directions:

• First you should soak your almonds, 8 hours in filtered water, on the counter is fine.
• Drain the almonds and add to a high powered blender like a Vitamix, I use a Ninja.  
• Add your 2 liters of filtered water, that's a little more than 8 cups, and blend blend blend
• Pour the contents through your nut milk bag, over a large bowl so you can catch the contents!
• Then mix in your Kefir Starter with a whisk
• And pour contents into your mason jars
• Seal, and leave on your counter (at least 70 degrees) for 24hrs

There will be a "froth" on top.  That's the fat from the almonds that's risen to the top.  Totally fine to just shake and drink that, but some people like to scrape it off and use it in smoothies.  This kefir is extremely mild tasting!  It will smell a little sour, or like yogurt, but the taste is much less potent than you would think.  You can add a little lemon or just drink it plain.

I suggest starting with a couple ounces first think in the morning for a few days to see how your body responds to the probiotics before drinking a full glass at a time.

Enjoy~

Craving...For Choc Chip Cookies!

We all have them, and mine seem to be severe!  Yesterday was rushed, unorganized, and full of cancellations, paired with a sleepy cranky baby who didn't want to nap and a husband who's still not allowed to touch her.  This lead to wine and cookie cravings that came on strong about 5:15pm.  Of course I dont keep temptations in the house or I'd eat them every day...but I have all the ingredients to  bake some tasty satisfactory chocolate chip cookies once the baby goes down...and I regretfully did it!

I say regretfully because after eating the batter while baking and consuming more than enough cookies to satisfy my craving, I had a food hangover, and my tummy was sugar sick! BOOO.  But they were delish, gluten free, and vegan.  If you can control yourself more than me, this was a great recipe :)

Little Devils
1c almond flour
1/2 c potato starch
1/2 c rice flour
1/2 c coconut oil
2 tbsp raw almond butter
2 tbsp honey
1 tsp vanilla
1/2 c brown sugar
1 tsp baking soda
1 tbsp flax, 3 tbsp water
1 tsp salt
3/4 c vegan choc chips

Mix all ingredients.  Remember to soak your ground flaxseeds before adding to the batter...and when you melt the coconut oil it can't be too hot or it will make the starch all gummy and weird. 

Set oven to 350
Form little balls with the dough, and place on parchment paper on cookie sheet.
Bake 10 minutes

Kosick's Immunity Power Punch!

I've spent the last two days freaking out about germs! Any and everything I can do to naturally boost my immune system has been done 10 fold, as I try to keep me and Tessa away from my hubby's coodies!  He came down with something super unpleasant on Sunday (he's much better today), but I can't afford for either me or Tessa to come down with it.  So, naturally I turn to diet and herbal remedies, and as far as I know they've worked, we both feel great.

From Wish Garden's Kick-Ass Immune, to garlic lemonade, vitamin D, high antioxidants foods, and anything green, this "bug" is not gonna get to me!  As a result of having this awesome garlic juice in the fridge and needing a post run protein boost, the Immunity Power Punch was born.  Don't hate before you taste, it was actually really good, and so extremely healthfully satisfying!

The WHY?
Garlic works as a natural antibiotic against bacteria, viruses, and protozoa in your body.  It is hands down the best medicinal food we have for flu season.  Oil of oregano is similar in it's properties, and can be taken in pill form.  Vitamin D may be one of the best strategies we have for avoiding infection, but get it from a good source and don't be shy on your dosing.  I recommend upwards of 6,000IU's a day depending on the situation.  Keeping processed or high sugar foods out is also important, which is why I chose blueberries (naturally low glycemic and low in sugar and high in antioxidants), and a little honey (if you're going to use a sweetener honey is my first choice) because lemon juice is very tart without it!  Lemon juice is extremely high in vitamin C which supports your immune system, digestion, and has anti-caner properties.  Immune-loving foods and spices: Kale, spinach, cabbage, sweet potato, salmon, sardines, spirulina, sea vegetables, garlic, onion, ginger, turmeric, cinnamon, cayenne, oregano...to name a few.
   
No way am I getting sick now~
Sorry for being lazy on the photos, but I drank it before the camera came out!

Immunity Power Punch
3/4 c frozen blueberries
1/2 c garlic lemonade*
1 tsp spirulina
1 tsp Billy's Infinity C
spinkle cinnamon & sea salt
1 scoop Warrior Blend Raw Protein
1/2-1 c water

*Garlic Lemonade
8 cloves raw garlic
6 organic lemons, juiced
1 c frozen blueberries
1 tsp Infinity C
2 Tbsp honey
2 tsp ground ginger
1 inch fresh ginger
1/4 tsp cayenne
1-2 c water

Wash you hands and stay home when you're sick people!
The flu can't spread if you don't leave the house!

Breakfast "Cookie"

Yeah those two words should not be in the same sentence!

You should not be eating cookies for breakfast, but this is the exception.  Brought to my attention by a client, this is a sara-approved breakfast option, and really quite good.  I feel I've turned into my clients...the ones I have to force to eat breakfast, stop drinking coffee, and drink more water in a day!  A baby does this to you, I get it now!  But doesn't mean I don't still try.  That's why I felt like this protein cookie was a good alternative for a mama who can't eat eggs and who isn't in the mood to cook turkey bacon or eat smoked salmon every morning (which is typical for me.)

This recipe is similar to making muesli, just with less liquid.  You can add different ingredients to your liking too, like nuts or seeds, fruit or dried fruit, etc.

I use Warrior Blend raw protein for several reasons, but the main reasons being that I can't digest grain protein powders well, and I have an intolerance to whey, egg, and soy...so that leaves this one and it suits me well.  It is pea, cranberry and hemp protein and does not have added sweetener. The medical grade protein supplements I use with my clients (Clearvite) are contraindicated with breastfeeding mamas (me), thus I needed an alternative.  It is very gentle on my system, has very few (all approved) ingredients, has 16g of protein, and tastes good.  You of course can use whatever protein powder you want.



 Breakfast Cookie (modified from fitnessista.com)

1/4 cup raw GF oats
1/2 scoop Warrior Blend Protein
1 tbsp raw almond or peanut butter
2 tbsp shredded coconut
2 tsp cocoa nibs
1/4-1/2 mashed banana
1/8 cup unsweetened almond milk

Add all ingredients in order above, stirring with a spoon in a small bowl.  Once well mixed, you can flatten it out on a plate in cookie form, cover and refrigerate over night.

If you don't let it sit over night, at least give it a couple hours, as the oats need to soak up the liquid in order to break down the grain so it is digestible.  This recipe is one serving, offering between 15-20g protein depending on what you use in yours.  Getting adequate protein in your breakfast is extremely important for your blood sugar and adrenal balance after a night of fasting, so this is a great option!
Enjoy~