Friday, March 14, 2014

Peanut Butter cookies - gluten free

It's been too long since I posted on here!!! Recently we have been changing our eating habits a bit ... Inspired by the 21 day fix program by Beachbody that Randy & I completed earlier this month... It really focuses on eating better, not counting calories but food that is better for you and portion size. No canola, vegetable oil but using coconut oil, oils that are better for you... No refined sugars, white flours... More oats, while grains. I really am impressed at how much better I feel when I'm thinking about and am more concious about what I am putting into my body. Our pediatrician also recently suggested to try a gluten free and casien free diet on our son who has been diagnosed on the autism spectrum to see if it makes a difference.... We haven't went totally gluten/casien free but I've been looking and different recipes,cook books to see what he would eat ... I came across this recipe on Pinterest and this is actually my second time making them... They disappeared so fast (mainly Randy & Cohen devouring them!) I thought I'd share it with you all :) it uses very few ingredients and they taste so good!









Peanut Butter Cookies:

Preheat oven to 350 degrees

1/2 cup natural chunky peanut butter 
(first time I made them I used smooth- they still turned out) 
1/2 cup brown sugar
Cream together in mixer until smooth... Add 1 egg 
Then add
1/2 tsp baking soda 
1 1/4 cup oats (gluten free) 
Mix together until incorporated. 

I used a tbsp to scoop out batter then roll into balls. Place on greased cookie sheet and lightly press down with fork. 
Bake in preheated over for about 8-9 minutes.. Until slightly turning brown on the edges. Cool on cookie rack. 


I added chocolate chips (maybe 1/4 cup) to the batter this time to see if my picky eater would think they tasted better...( and he DID! )  They had a hard time staying in the batter so had to push them in for them to stay... They are good with or without the chips :) 

Recipe originally from: http://www.fitsugar.com/Gluten-Free-Peanut-Butter-Cookies-31089480




Friday, May 31, 2013

Spinach Gomae


My wonderful friend Brandi introduced us to this delicious way to eat spinach! It's a Japanese style spinach salad called "Gomae"
This the how I made it, as per Brandi's instructions:
Take a big pot and put a bit of water in the bottom to cook your spinach. Bring the water to a boil then add how ever much spinach you want to eat ( we used 1/2 huge bag of spinach) cook for like 30 seconds to 1 minute... Just let the leaves wilt. Drain the spinach in a colander and rinse with cold water. Squeeze the extra water out of the leaves and divide up into bowls for serving. 

"Dressing" 
In a mixer ( we used our nutribullet, Brandi uses magic bullet) put in:

2 Tbsp toasted sesame seeds (toast the seeds before putting in blender) 
1 1/2 Tbsp tamari (organic aisle at superstore) 
2 Tbsp agave syrup
1/2 tsp salt 
1 tsp or so of water  

Blend/process all together 

Pour dressing over each serving of spinach. 

The measurements I posted made 2 bowls of salad for Randy & I.

So easy and delish.... You must give it a try! 


Saturday, April 27, 2013

Sweet & Fiery Pork Tenderloin with Mango Salsa


I discovered this recipe on my new favorite blog to pin from... Skinnytaste.com! It has sweet chili sauce & Sriracha in the glaze ( how can it NOT be delish with those 2 ingredients ???!!! I really enjoyed the mango salsa as well.. Just the perfect amount of heat from the jalapeƱo in it. Here is the link to the original recipe: Skinnytaste.com



Pork Tenderloin
Ingredients:
• 1 tsp garlic salt
• 1/2 tsp ground ginger
• 1 lb pork tenderloin
• 1 Tbsp honey
• 1/4 cup red sweet chili sauce
• 1/2 tsp Sriracha

Pre heat oven to 375. Combine garlic salt and ground ginger in a small bowl then rub on the pork tenderloin. Place the pork on a rack on a foil lined cookie sheet (easy clean up!) cook for about 40-45 mins till cooked all the way thru. When there is about 15 mins left of cooking time for the pork, combine the sweet chili sauce, honey and sriracha then brush over pork in the last 10 minutes of cooking. Slice the pork and serve with pan juices and mango salsa on the side.

Mango Salsa
Ingredients:
• 1 large mango, peeled,seeded and coarsely chopped
• 1-2 Tbsp chopped fresh cilantro
• 1 small garlic clove, minced
• 1 Tbsp minced jalepeno, seeds removed and finely diced
• 2 Tbsp fresh lime juice

Combine all ingredients for salsa in a small bowl, then serve with pork tenderloin.





Monday, April 1, 2013

Pickled Beet Dip

I was looking online for a "purple" food to make for our friends "The Purple Bean" book release party on the weekend and came across this recipe! ( Check out "The Purple Bean" book via this link The Purple Bean on Amazon.ca)  It turned out very tasty and was so easy to make so I thought I'd post the recipe on here so others could make it :)

From  A Veggie Venture

Pickled Beet Dip

1 16 ounce jar of pickled beets, drained
1 thick sliced red onion... I used half of a fairly large sized red onion
8 ounces low fat cream cheese
Horseradish to taste (about 2 tsp)

Chop the beets & onion in a food processor until very small. Add the cream cheese and process till smooth. Add the horseradish. Spread over crostini or crackers.

Tuesday, March 26, 2013

Easter Treats



I found this cute and simple Easter treat idea on Pinterest and decided it would be the perfect treat to make for the classmates in both boys classrooms! All you do is make Rice Krispy squares ( I made a 9x13 pan and got 15 out of it ) then put a marshmallow Peep on top!

Here is my super fast and easy microwave recipe for Rice Krispy squares:
1/4 cup hard margarine - microwave on high for 1 minute or till all melted
Then add 32 large marshmallows or 4 cups mini marshmallows - microwave on high 1 minute or till, when mixed with spatula, marshmallows are all melted.
Add 5 cups Rice Krispies - mix till well coated then press into a well greased 9x13 inch pan.

Easy and it's homemade! I wrapped each in Saran Wrap then put in an Easter bag. Found these free printables ( The Crafting Chicks ) and attached them to the string on the bag :) I hope you all have a very Happy Easter and can spend it with the ones you love.








Thursday, February 7, 2013

Chocolate Chocolate Chip Banana Muffins

Both Randy & I have been trying to be a little more conscious of the amount of calories we are consuming in a day... So when I found the recipe for these muffins I had to try them! Only 170.5 calories per muffin! One tip I do have is to not cheap out on the muffin liners... The first batch I made I had big problems getting the muffins out of the liners to eat them! I had these liners in the cupboard... They are lined with tinfoil like liners... Are very nice looking too!!! And the muffins just come perfectly out of them! So here is the recipe for my new favorite muffin... From Skinnytaste.com

Ingredients:


2 Tbsp butter,softened
1/3 cup white sugar
3 1/2 ripe medium banana's,mashed
1/4 cup unsweetened apple sauce
2 large egg whites
1/2 tsp vanilla extract

1 1/4 cups unbleached all purpose flour
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt

1/2 cup chocolate chips

Pre-heat oven to 325 degrees... Line a muffin tin with 12 liners.
In mixer cream butter & sugar. Add egg whites, apple sauce, vanilla, and bananas.. Beat at a medium speed until thick. Scrape down sides of the bowl. In a separate bowl combine flour, cocoa, baking soda and salt.. Mix together. Add flour mixture to banana mixture in the mixer, then blend at a low speed till combined... Don't over mix. Fold in chocolate chips, pour batter into muffin tins. Bake in oven for 30 minutes or until done. Cool on a wire rack.

At skinnytaste.com she made a glaze out of icing sugar and water which she drizzled over the muffins after they were cooled... I found they were sweet enough and didn't need the extra decorating drizzle in them so left it off.


Sunday, January 13, 2013

Spinach Salad with Japanese Ginger Dressing








Here is another spinach salad we tried out tonight... I really enjoyed this one too... Not as sweet as the apple spinach one we tried before.... But tones of flavor and another thing i liked about this salad was it was not as oily of a dressing...Instead of the minced onion I rehydrated the 3 onion dip mix ( 1 tbsp ) in the vinegar again like last time....
Here's the link to the recipe I found on Pinterest: EatingWell.com

Here is the recipe I made:

3 tablespoons minced onion
3 tablespoons peanut, or canola oil
2 tablespoons white vinegar
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon ketchup
1 tablespoon reduced-sodium soy sauce ( I use a product called BRAGG )
1/4 teaspoon minced garlic
10 ounces fresh spinach
1 large carrot, grated
1 medium red bell pepper, very thinly sliced
freshly ground pepper, to taste
Instructions:
Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined.
Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated - I prefer to dress each salad individually so we don't end up with a bunch of left overs that we probably won't eat!