Friday, January 29, 2016
I have always been hesitant to try pizza without cheese on it. But, this one was really good. I think what made it super spectacular was the pizza stone that I used.
This was so flavorful, satisfying, crunchy, and delicious!
In a bowl add: 2 C. warm water, 1 Tbsp. Yeast, 1 Tbsp. Coconut Sugar, 1 tsp. Sea Salt, and 1 Tbsp. Coconut oil. Stir well. Add 5-6 C. Whole Wheat flour (or 2 C. White Flour/2.5-3 C. freshly ground whole wheat). Stir. Work into a ball. Knead on a floured or oiled surface. Let rest for 10 minutes. (This makes 2 pizza crusts).
Preheat Oven to 450 degrees. While your oven is preheating, place your stone in the oven until oven is preheated.
Make your pesto.
3 C. Fresh Basil Leaves
2-3 Garlic Cloves
1/4 C. Vegan Parmesan Cheese
Splash of lemon Juice
Salt & Pepper to taste
1/2 C. Olive Oil
Blend in a blender or food processor.
(I got this recipe from twopeasandtheirpod.com)
Take your stone out and sprinkle with cornmeal.
Roll out 1/2 of the dough into a circle. Press sides up around the pizza.
Bake the crust for 10 minutes on the stone. Take out of the oven.
Top with Pesto, tomatoes, mushrooms, onions, Vegan Parmesan cheese, and any other toppings you would like.
Bake for 10 more minutes. Let cool for 5 minutes.
I love cheese, but after I eat it I feel heavy & greasy. So, I have been looking into alternatives lately. I found this general recipe over at minimalistbaker.com. I love it! It is great to add on top of soups, pastas, sandwiches, salads, etc. It's so tasty!
1 C. Cashews
3 Tbsp. Nutritional Yeast
1 tsp. Sea Salt
1/2 tsp. Garlic Powder
Pulse in the food processor until it is a Parmesan Cheese consistency.
Soak 1 C. Almonds in water overnight.
In the Morning drain & rinse.
Place in a high speed blender.
Add 4 C. Cold Water.
Blend for 1-2 Minutes.
Strain through a nut milk bag. (Save the "pulp" to make homemade Almond Flour. Just place on a parchment paper lined baking sheet at 250 for 1-1/2 hrs. Blend in a high speed blender until flour).
Place back in the blender.
Add: 1 Tbsp. Pure Vanilla Extract and 1/8 C. Pure Maple Syrup
I love making things for us that I know exactly what goes into them.
Store in a mason jar in the fridge.
For these I just used my Gluten Free Chocolate Cake Recipe here. And frosted them with my yummy frosting.
3 Tbsp. Almond Butter
3 Tbsp. Cacao Powder
3 Tbsp. Honey
Melt for about 20 seconds in the microwave.
Top with Unsweetened coconut.
These are so good!
You can't even tell there isn't flour in them.
Wednesday, January 27, 2016
I have been wanting to make this for a while now, I finally got my Agar Powder in the mail yesterday, so I could make it. Yippee!
I got the recipe off Youtube from CookingwithPlants. Find the recipe here.
I also added: 1 tsp. Garlic Powder and 3 Tbsp. Nutritional Yeast. Italian Seasoning would also be a great option to add. I put mine in a Tupperware container and cooled in the fridge. When it is totally solid, it pops right out. It is the consistency of cream Cheese.
The Cracker recipe I found Here. The light colored ones didn't really turn out. :(
To the Chia Crackers I added: 1 Tbsp. Garlic Powder, 1 tsp. Onion flakes, and 1 Tbsp. Liquid Aminos. I baked them for 30 minutes at 300, Cut them gently into squares, Cooked them for another 20 minutes, flipped them over, and baked them for another 12 minutes and let them cool. These are very tasty! Don't store in an airtight container, otherwise they will become soft again.
Tuesday, January 26, 2016
This is a great Breakfast. Full of fiber and will keep you full for the whole morning. :)
In a large bowl add:
8 C. Rolled Oats
1/4 C. Sunflower Seeds
1/4 C. Raw Pumpkin Seeds
2 Tbsp. Ground Flaxseeds
1/2 C. Cashews
1 C. Unsweetened Coconut Flakes
In a glass bowl add:
1 C. Coconut Oil
1/2 C. Raw Honey
1/2 C. Molasses
1 Tbsp. Vanilla
Melt in the microwave for about 1 minute. Stir.
Pour over dry mixture. Stir until all the dry mixture is coated.
Cook in a roasting pan or a large cookie sheet (if you want it more crunchy) lined with parchment paper or Silpat mat.
Bake at 250 degrees for around 45 Minutes, or until it is golden brown. Stirring Half way through.
Let cool completely. (The less you stir it in the cooling process, the crunchier it will be).
I love Sourdough bread. I mentioned that in a previous post.
In a large bowl add:
2 C. Sourdough Starter
2 C. Warm Water
2 Tbsp. Honey or Maple Syrup
1 tsp. Sea Salt
5-6 C. Whole Wheat Freshly Ground Flour
Unbleached White Flour -Enough to make a ball of dough.Stir well. Knead with hands. Place in a greased (I used Coconut Oil).
Cover with plastic wrap and a dish cloth.
Let sit over night.
In the morning Separate into two loaves. Place into greased loaf pans. Let rise for another hour.
Bake at 350 degrees for 40-45 minutes, or until golden brown.
These are sooo good! I have eaten so many of these. My favorite out of this batch was definitely the Peanut Butter. I got this recipe from the minimalistbaker.com. Her recipe is here. I used Pecans instead of walnuts or almonds in the crust recipe. I also added a bit of Coconut oil to the crust, to help it come together better. :)
I just made a second batch of these yesterday. For the blueberry flavor I blended blueberries & maple syrup, strained them and blended them in with the cheesecake filling. That was delish!
Store in the freezer. To eat, thaw a bit on the counter.
I hope you enjoy this recipe as much as I have!
Friday, January 22, 2016
Get into Comfortable shoes :)
Walk 1 minute
Run 2 minutes
Walk 1 minute
Run 2 Minutes
Walk/Run until you get to 20 minutes.
Then walk for 2 minutes.
I did this on the treadmill (My speed was at 5.6 the whole time), but you can certainly do this routine anywhere you can run.
Resistance Band Arms
(Repeat 3 times)
10 Bicep Curls
10 Upright Rows
10 Tricep Kickbacks
Workout Routines by:
I actually saw this recipe on Youtube the other day. So, I can't claim this as my own. It is super simple, crunchy, and naturally sweetened. So, if you want it to be even sweeter...you could add some honey or maple syrup.
In a blender add:
2 spotted bananas
10 pitted dates (I think she put 6)
A dash of Sea salt
1 tsp. Vanilla Extract
1 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. Cloves (I think she added 2 cloves)
Blend well and use the wand. (I used my Vitamix Blender for this).
In a bowl add:
4-5 C. Rolled Oats
1 C. Shredded Unsweetened Coconut
Add banana mixture.
Stir until all the oats are well coated.
Bake in the oven on a parchment or silpat mat lined cookie sheet. Make sure it is all spread evenly out. Bake at 250 degrees for 1 1/2 hours. Cool for 20 minutes.
Enjoy in a parfait, or with almond milk.
This is so good!
Plain Yogurt & Maple Syrup mixed
Frozen Cherry Berry Mix
Recipe for Granola by: