Friday, April 19, 2013

A Few Things

We all know I love pumpkin and can't get enough of it and I like trying new ways to eat it. One day for dinner last week I made a pumpkin and kale quesadilla with my favorite gluten free, brown rice wraps by Food For Life brand. They are super easy to make and yummy. I didn't really take pictures of the whole process in making them because you just spread some canned pumpkin on one side of the wrap, top it with sauteed kale and some cheese (can be any kind you like), fold over the other side and warm them up until the cheese is melted. You can customise it to how ever you like, I added tomatoes one time (wasn't a big fan of the tomatoes in it, they added to much juice and were super hot when trying to eat it) and corn the second time. Also the second time I mixed some cumin and coriander into the pumpkin to add some more flavor.
as you can tell this is with the corn



So I am figuring out my class schedule for next semester and I'm going to be getting up super early pretty much every day. I have been really wanting to get a better blender or magic bullet so I can make fresh smoothies for breakfast this way I can grab and go in the morning. I just need to invest in one soon. But for now I made myself a banana and kale "drink" I guess that's what I can call it or a smoothie for breakfast yesterday. I don't have a juicer so I just blended everything together with some water.  I could have probably used some almond or soy milk instead of water but didn't. It still came out tasting good. Next time I might add some oranges to cut the bitter kale taste but the banana I used was a frozen pretty ripe one so it added some sweetness to the drink. It felt to fresh and healthy and I loved it, so I definitely want to keep at it. Making my own that is instead of buying fresh juice drinks or smoothies cause that is just silliness.
super fresh and green!

Can't wait to plant my garden and start making some great fresh spring and summer dishes =]


Wednesday, April 10, 2013

Gluten Free Don't Mean Taste Free

Gluten free- some people use it as a fad diet, some people don't fully understand it, some people actually need to be on a gluten free diet because their body can not handle wheat/gluten the protein found in wheat and wheat products. Scary thing is that manufactures put gluten in many things with out people even realizing it. One must read food labels!! And know your facts. I don't really want to go in depth for what to look out for here, but if you do have any questions leave a comment and I will get back to you! Always willing to help =]

So for my gluten free friends...I love inventing/creating gluten free treats because I do tend to eat gluten free time to time (wheat/grain foods are a thing I struggle with so trying to reincorporating it into my diet is tough for me).

Since it's Spring!!! I wanted to make a yummy Spring themed cake. So I took another take at lemon and poppy seeds flavor together.

Lemon Blueberry Poppy Seed Cake

3 medium bananas
1/4 cup coconut palm sugar
1 teaspoon lemon extract
1 tablespoon poppy seeds
1/2 cup coconut flour
1/4 cup almond meal
3/4 cup oat flour or oat bran
1 teaspoon baking powder
2 tablespoon arrowroot
1/4 teaspoon salt
1/4 cup fresh blueberries
1/4 cup water or almond milk (if needed)

Preheat the oven to 375 degrees and spray a 8 x 8 square pan with nonstick spray.

Mash the bananas, add in the coconut sugar and lemon extract.

Add on all the dry ingredients (everything but the blueberries and water).

Fold in the blueberries and water if the dough is too dry.

Spread into the prepared pan and bake to 30 to 35 minutes.

While it is still warm top with coconut butter or if you want to make an icing with powdered sugar and lemon extract, do. Allow to cool completely.


I taste tested on my life group and it was a big hit. Super light and healthy feeling but sweet and satisfying at the same time!


<3 Spring love it...