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~

Braised Collards & More...

After two weeks of "eat whatever you want until Christmas", I'm totally over it!  Feeling sluggish, irritable, bloated, addicted to sugar, and overall not so good just doesn't last long around here.  My husband always jokes that my "bad" eating habits are still better than most peoples normal diets, while this makes me feel better :) eating gluten-free vegan Christmas cookies everyday, still have SUGAR in them!  The most detrimental, toxic, addictive, disease causing drug that exists.  So out goes the sugar. 

It's all about small goals, but strict ones.  Completely eliminating any and all sources of sugar (including honey and super dark chocolate), works better for my success rate than saying "oh I can have one bite of dark chocolate, or some honey in my raw almond butter".  Nope.  None.  Zilch!  But it works.  I did this right after Thanksgiving for 16 days, and now I've started over, I'm on day 3 and I already feel a gazzilion times better than I did on Christmas day where I had so many cookies and truffles I lost count!

Anyway, this was not supposed to be a post about sugar, but about the amazing dinner I made tonight.  I did a braised collard greens variation with mushrooms, carrots, onion, and garlic in a chipotle infused olive oil, ghee, and chipotle spice (YUM!), and then blanched asparagus on a bed of arugula with fig balsamic.  Yes, we had protein too, a bison burger with pickled veggies on top, but that wasn't the star.  Making fun veggies side dishes makes me really excited!  I know, total dork, but when you eat "salads" 4-5 times a day it starts to get really repetitive, so you gotta keep it interesting.

Braised Chipotle Collard Greens
2 bunches collard greens, washed, deviened, and chopped
1/4 yellow or white onion, chopped
2 cloves garlic, chopped
1 box (8oz or so) mushrooms, washed, chopped
2-3 carrots, peeled, chopped
1 tbsp Ghee
2 tbsp Chipotle infused olive oil (from EVOO)
1/2 tsp Chipotle spice (Penskey's)
1/4 c organic chicken broth
salt to taste

Directions:
Prepare all your veggies (wash, chop, etc). 

Using a large sauce pan, melt ghee and olive oil over low heat.  Add in onion, garlic, and carrots.  Cook about 5 minutes.

Add in collard greens and mushrooms.  Cook another 2-3 minutes.

Add spices and chicken broth, and cover and cook on low for 15-20 minutes.  The bitter flavor of the collards cooks out the longer you braise.

Blanched Asparagus
1 bunch asparagus

Directions:
By far my favorite way to prepare asparagus...the easiest, and the healthiest.

Wash your (organic) asparagus, and chop off the hard end parts.

Bring pan of water to boil, and prepare a bowl of ice water near the stove.

Drop the asparagus into the boiling water and cook 2-5 minutes depending on the size of the spears.  You're looking for the spears to be bright green.  Don't over cook, don't want them to be mooshy.

Remove from boiling water and immediately drop into the ice water.  Once they've cooled, dry them off and serve how ever you want.  These are great to store in your fridge and eat as a veggie snack during the day too.