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To support your healthier lifestyle, I have included gluten free, dairy free, and sugar free recipes. They are all delicious! Some have been provided by participants. All are for you to enjoy and share!
As a reminder, there is no class Thursday and Saturday this week. We will be back in class on Monday at 10:15. Next Thursday we will head to First Watch after our fantastic fitness class. :) HAPPY THANKSGIVING! I am very thankful for YOU!!! Delish Detox Salad (From: The ‘All-Day Energy Diet Community Cookbook) (Helps cut sugar cravings, naturally boosts energy and provides the plant-based nutrition your body needs.) Ingredients: 2 heads broccoli 1 head cauliflower 1 red skinned apple, cored and cubed ½ cup pine nuts 2/3 cup dried cranberries ¼ cup cilantro 5 Tbsp freshly squeezed lemon juice 2 Tbsp real maple syrup Salt and pepper to taste Directions: Process cauliflower, broccoli, and cilantro in a food processor until of ‘rice’ consistency. Pour into a large bowl. Add remaining ingredients, toss well. Cover, chill, and serve. Hint: A great recipe to make ahead and pull out of refrigerator when needed. GLUTEN-FREE PUMPKIN BREAD INGREDIENTS · 1¼ cup gluten free flour blend · 1/2 cup maple syrup · ¼ teaspoon baking powder · 1 teaspoon baking soda · ¾ teaspoon salt · ½ teaspoon cinnamon · ½ teaspoon nutmeg · ¼ teaspoon ground clove · ¼ teaspoon ground ginger · ½ cup coconut oil or sesame oil or ¾ cup applesauce · ¾ teaspoon vanilla · 1 15 oz can pumpkin · 3 eggs INSTRUCTIONS 1. Preheat the oven to 350 degrees and lightly spray a standard-sized loaf pan. 2. Combine the flour, maple syrup and spices in a large bowl. 3. Stir in the oil/applesauce, vanilla and pumpkin until everything is well combined. 4. Add the eggs one at a time, stirring well until each one is incorporated. 5. Pour the batter into the loaf pan and bake for 50-60 minutes, or until cooked through. Wheat-Free, Dairy-Free Crockpot Stuffing Foodista Ingredients 4 cups gluten-free bread (cubed) 1/2 cups dairy free butter (1 stick) 1 onions (large, chopped) 8 cups celery (stalks, chopped) 2 tablespoons sage 1 tablespoon thyme 2 eggs (cage-fed, beaten) 1 teaspoon salt (or to taste) 1 teaspoon garlic salt 1 cup gluten free chicken broth Directions Preheat oven to 200 degrees. Place bread crumbs on a baking sheet. Bake in oven for 5-10 minutes or until light brown. Mix onion, celery, sage, thyme, eggs, salt and broth in crockpot. Add in toasted bread crumbs. Stir together. Heat on high for 3 hours. Raw Almond Pie Crust Foodista 2 cups raw almonds 2 cups dates 1 teaspoon sea salt 1 teaspoon water Directions 1 Pit the dates. 2 Combine all ingredients in a food processor. 3 Add 1 teaspoon water or more if necessary. You want a mixture that clumps together. 4 Put the mixture into a pie pan and press it down until it resembles an average crust. Maple Pumpkin Pie Follow directions for almond pie crust. Filling Ingredients: 15 ounces pumpkin purée (unsweetened) 1/2 cups almond milk (coconut milk) 1/2 cups pure maple syrup 2 eggs 1 teaspoon ground cinnamon 1/2 teaspoons ground nutmeg 1/2 teaspoons sea salt 1/4 teaspoons ground cloves Pour filling into prepared crust. Bake 350 for approximately 50-60 minutes. Sweet Potatoes - Brian's Specialty Ingredients: 5 sweet potatoes 4 Tbls Coconut Oil (unrefined, virgin, cold pressed) 1 Tbls Ground Cinnamon 1 Tsp Garlic Salt Directions: Peel and cube sweet potatoes Melt coconut oil on stove or set jar in hot water Combine sweet potatoes, coconut oil, cinnamon, garlic salt in bowl until generously covered. Bake on cookie sheet lined with parchment paper at 350 for 20-30 minutes. Steamed Asparagus Lightly steam asparagus and drizzle with hollandaise sauce. This recipe is for made-by-hand hollandaise. Many people will make this sauce in a blender but there is something to be said for making it the old fashioned way. It is where you get to put the extra love, care and attention to a dish. Give it a try. Hand Made Hollandaise 1 cup butter 3 organic egg yolks 1 tablespoon cold water 1 tablespoon lemon juice Pinch of sea salt Additional 2 tablespoons of butter Directions Cut the butter into pieces and melt in a saucepan over moderate heat and set aside. Beat the egg yolks in a saucepan with a wire whisk for about a minute until the yolks are thick and sticky. Add the water, lemon juice, and salt. Beat until incorporated. Add the additional 1 tablespoon cold butter but do not mix it in. Heat the saucepan over VERY LOW heat stirring the egg yolks with a wire whisk until they thicken into a cream. (If they are heating too quickly or becoming lumpy, quickly immerse the bottom of the saucepan in cold water and continue stirring). When yolks are thick, remove them from the heat and stir in another 1 tablespoon of cold butter which will stop the yolks from continuing to cook. While stirring the yolks with the whisk, slowly pour in the melted butter by ¼ teaspoons until the sauce begins to thicken into a very heavy cream. Season to taste with additional salt, pepper, and lemon juice. Date Nut Balls Ingredients: 1 C raw nuts (no peanuts) 1 C dates 1 C cranberries Directions Place nuts in food processor and grind. Add cranberries and dates and 1 Tbsp honey. Grind. Scoop out with spoon and roll into balls. Options: Roll in organic coconut flakes Roll in cacao powder Hot Cocoa This is a healthy alternative to a holiday favorite. Store bought hot chocolate “packets” contain massive amounts of sugar and even hydrogenated oils (an unexpected, undesirable ingredient). You can serve this with whipped cream made of organic heavy cream with a little bit of stevia. Sprinkle with cocoa nibs if desired. Ingredients 1/3 cup full fat coconut milk (unsweetened) 2/3 cup boiling water 1 Tbsp. unsweetened cocoa powder 1 tsp. vanilla 15 drops liquid stevia Optional 1-2 drops peppermint oil, whipped cream, or cocoa nibs Note: for a creamier hot chocolate, you can use 1/3 coconut milk and 1/3 boiling water. Banana Oatmeal Cookies Banana and oats bake together to make easy breakfast cookies that tasty like banana bread! Ingredients
2. Place oats in blender or food processor and blend until oats become the consistency of flour; it's okay if it's not perfectly ground. 3. In large bowl combined mashed banana with oats until smooth. Add in 1/2 cup of your favorite add in; I used dark chocolate chips and a teaspoon of vanilla extract. 4. Spray baking sheet with nonstick spray. Drop dough by large tablespoons onto cookie sheet; flatten a bit with a rubber spatula. Bake for 9-12 minutes or until cookies are set. Remove from oven and cool on wire rack. Cookies will keep in a covered container for a few days, or they can be frozen and reheated. Makes about 16 cookies. Here is a link to Fully Raw Rock Road Ice Cream: https://youtu.be/pGQxgZL49_M ENJOY!! HAPPY THANKSGIVING!!
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