Hazelnut Pumpkin Ice Cream (3 Ingredients)

Hazelnut Pumpkin Ice Cream (3 Ingredients)

Ingredients

• 4 large or 6 small very ripe bananas (lots of black spots), frozen
• 1/2 cup fresh or canned pumpkin puree
• 3 Tablespoons of Nutella 
• Additional options: 1/2 cup chocolate chips, 1/4 to 1/2 tsp cinnamon  and  1 tsp of vanilla.

Instructions

1. Blend the frozen bananas and pumpkin together in a high speed blender or food processor until creamy. The bananas must be pre-frozen even if you are going to freeze the ice cream after blending. You can also add chocolate chips, 1/4 to 1/2 a tsp of cinnamon and 1 tsp of vanilla for some extra pizazz.
2. Serve immediately for soft serve texture or freeze for at least 4 hours for a firmer ice cream. If ice cream is in the freezer for a while, let it soften for about 5 minutes at room temperature before serving.

No-bake "Candy Bar"cookies

No-bake candy bar cookies

Makes 18

1 cup prunes

1 cup craisin

1 cup almonds

1/4 cup choc chips

2 Tbsp chia seed

1/8 tsp salt

2 tsp vanilla

1/4 cup Nutella

2 Tbsp almond butter

Directions:

Mix first 7 ingredients in food processor until smooth. Add additional ingredients and Belen's till smooth. 

Scoop out mixture with cookie scoop and place on parchment lined platter. Place in refrigerator for 30 minutes. 

Remove cookies from refrigerator after 30 minutes and smash with a wet spatula. 

Enjoy. 

Easy (Coconut flour) Oatmeal Breakfast Cookies

1/2 cup organic butter, room temperature

1 cup brown sugar

1⁄4 cup honey

2 Tbsp chia seed

4 eggs

1/2 cup cashews or nut of your choice. 

1⁄2 cup coconut flour

1⁄2 teaspoon salt

1/2  teaspoon baking soda

4 cups rolled oats 

Optional additions: chopped dates, figs, raisins, currants, chocolate chips, chopped nuts. 

DIRECTIONS

1. Preheat oven to 350 degrees F. 
2. Using a processor mix together the butter, brown sugar, honey and egg
3. Add dry ingredients including cashews.  Transfer to bowl and stir in the oats.  Mix the dry ingredients and wet until mixed. Add any additional ingredients you've chosen.
4. Use 1/4 cup cookie scoop and place onto cookie sheet. Bake 15 to 20 minutes. Cool on a wire rack.
5. If saving for later place in freezer bag. Cookies stay good in freezer for 1-2 months. 
6. 
   
   
7. We like to serve with smoothies or yogurt in the morning. 
8. These also pack great for lunches. 

Hope you enjoy. 

Be blessed. 

Super Yummy Cauliflower Pizza Crust

Cauliflower Pizza Crust

Ingredients:

• 1 head of cauliflower 
• 1/4 cup Parmesan Cheese
• 1/4 cup Mozzarella Cheese
• 1/4 teaspoon Kosher salt
• ½ teaspoons Dried Basil
• ½ teaspoons Dried Oregano
• ½ teaspoons Garlic Powder
• Red Pepper Flakes (optional)
• 1 whole Egg

Directions: 

Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450ºF. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.

Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets—you don’t need many stems, just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”. 

Place the cauliflower in a microwave-safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.

Dumped squeezed cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, dried basil (crush up the leaves even more between your fingers before adding), dried oregano (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow; this is optional, and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add the egg and mix away. Hands tend to work best.

Once mixed, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.

Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven.

Add however much sauce, cheese, and toppings you want. I’m not going to give you measurements for this. You know how you like your pizza—so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula, serve up your delicious grain-free cauliflower crust pizza!

Peppermint Chocolate Hazelnut Brookies

Peppermint Chocolate Hazelnut Brookies

Oh, my word. Peppermint is my kryptonite...I just can't resist. These brookies and delicious. The oatmeal gives the illusion that you have stolen the corners of the brownie pan and the brownie is loaded with yummy nuts. However, this brookies is gluten free, dairy free and nut free. Unless you choose to add some nuts. 😄

Makes 30

Ingredients

24 ounces of Nutella (if you don't have a scale, scrape the has as much as possible. Then pour in some coffee, shake it up and enjoy some coffee while you bake ;) 

4 eggs

4 Tbsp chia seed

4 cups gluten-free oatmeal

1/4-1/2 tsp peppermint extract (use 1/2 if you really like peppermint)

1/2 cup almond milk

2 tsp vanilla

Directions 

Preheat oven to 350

Prepare a large muffin tin with liners or coconut oil. 

Mix Nutella and eggs in a bowl until smooth. Add in almond milk, chia seeds, peppermint extract and vanilla extracts and mix till smooth. 

Stir in oatmeal and let sit for 30-45 min. This allows the oatmeal and chia to soak up some of the moisture and thicken the mix. 

Get medium cookie scoop and place one scoop in each muffin tin. 

Bake for 12-15 or until the top of brookies look firm. 

Remove from oven and let cool. 

Simple Protein Pancakes (Gluten Free, Dairy Free)

Simple Protein Pancakes (Gluten Free, Dairy Free)

Ingredients:

1 cup almonds

2 cups oatmeal

1/4 cup chia seed

2 banana

1 cup apple pumpkin butter

2 eggs

1 cup almond milk

1/2 cup water (if needed to thin batter)

2 tsp vanilla

2 tsp cinnamon

Directions:

Process almonds and oatmeal in processor until becomes the consistency of flour. 

Add additional ingredients and process till smooth. Add additional water if batter if thick. 

Bake like a traditional pancake and serve with maple syrup. 

Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free

Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free) 

Serves: about 8-12

Ingredients:

• 2 cups rolled oats
• 1 ½ cup organic pumpkin puree**
• 1/3 cup maple syrup
• 2 Tbsp organic coconut oil
• 2 Tbsp unsweetened organic almond milk
• 2 tsp pumpkin spice
• ½ tsp sea salt
• Optional 1 cup craisins

Directions:

1. Preheat oven to 350 F.
2. Mix oats and spices together in a medium sized mixing bowl.
3. Mix pumpkin, maple syrup, coconut oil and almond milk together in another bowl.
4. Add the wet ingredients to the dry and mix until combined.
5. Spoon the batter into a greased pan. 
6. Bake at 350F for 15 to 20 minutes. If you want it a bit crispier on top increase temp to 375 for 5 additional minutes. 
7. Let the oatmeal cool on a wire rack or plate.
8. Enjoy!

** If you’re using up leftover pumpkin puree, using less than 1 ½ cup is OK, too, but I don’t recommend going below ¾ cup.

Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup

Ingredients

4 medium to large sweet potato

3 sweet bell peppers (red, orange and yellow. 

1 onion

32 oz organic chicken stock

1/4 tsp Thyme

1-2 tsp to taste fresh ground pepper

1/4  tsp Salt

1/2 tsp Garlic powder

2 Tbsp Brown sugar

1 tsp Cinnamon

1/2 cup Heavy cream

Chipotle Tabasco

Directions 

Peel and chop sweet potatoes into thick slices

Wash and remove the seeds from bell peppers 

Cut onion into quarters

Place all ingredients into crockpot except for last two ingredients. 

Cook on low for 10 hours

Once done use an immersion blender and blend ingredients until smooth. Add heavy cream, stir and serve. 

Top with a few dabs of Chipotle Tabasco and/or a dollop of Greek yogurt.  

Gluten free Sweet Potato Pancakes

3 cup oatmeal

1 cup cashew

1 cup almond 

1/4 cup chia

2 tsp arrowroot

1 tsp organic corn starch

2 tsp baking powder

1/2 tsp salt

1 Tbsp cinnamon

1 tsp Pumpkin spice

1 medium baked sweet potato 

2 eggs 

3 cups water

1 cup almond milk 

Juice of 1/2 lemon 

Place oatmeal, chia and nuts in processor and blend till smooth. 

Add in arrowroot, organic corn starch, baking powder, salt, cinnamon and pumpkin spice and blend in. 

Add in water, almond milk, lemon and eggs. Blend until incorporated. 

Take baked sweet potato, cut into thick slices and add to processor and blend till smooth. 

Preheat skillet on medium heat. 

Fill 1/2 of ladle with mixture and pour onto skillet. Use back of ladle to smooth mixture into a circle. 

Cook till brown, flip and cook to brown. 

Serve with maple syrup and homemade whipped cream. 

Enjoy.  

Pumpkin Spice Baked Oatmeal Muffins (Big Batch)

Ingredients

9 cups gluten free oatmeal 

4 eggs 

1/4 cup Chia plus 1/4 cup of water

2 cups of milk (room temp)

1 cup of water (room temp)

3 cups of pumpkin purée

1/2 cup applesauce

1 cup brown sugar

1/2 cup maple syrup

4 Tbsp coconut oil

2 tsp baking powder

2 heaping tsp pumpkin spice

1 tsp salt

Chocolate chips (optional)

Preheat oven to 350

In a small bowl, mix eggs, chia and 1/4 cup of water and let sit. 

In a large bowl, mix oatmeal, brown sugar, baking powder, pumpkin spice and salt. 

Add milk, additional water, pumpkin, maple syrup, applesauce and coconut oil to egg mixture. Stir till combined. 

Add egg mixture to oatmeal and mix well. Let sit for 10-15 min

Fill large muffin tins 3/4 full top with a few chocolate chips and bake for 15-25 min. 

Note:  You can allow your creative juices to flow with this recipe.  Try adding your favorite nut butter or shredded coconut and chopped almonds.  The possibilities are endless.  Have fun with it.  

Be blessed and enjoy. 

Nutty Kale Salad

Nutty Kale Salad

Ingredients

4 cups organic baby kale finely chopped

Juice of 1 lemon

2 Tbsp honey

1/4 cup raw almonds 

1/4 cup raw cashews

3 Tbsp Parmesan cheese

1 cup craisins

Directions

Place all ingredients in a bowl except for honey and lemon. Place honey and lemon in a small bowl and heat for 10 secs in the microwave so honey and lemon mix together. 

Pour honey mixture over salad and massage. 

Enjoy 

Strawberry Chia seed Jam and Blueberry/Strawberry Chia Seed Jam

Strawberry Chia Seed Jam and Blueberry/Strawberry Chia Seed Jam

Ingredients

1 lb Organic Strawberries or Blueberries (or combination)

2 Tbsp fresh squeezed lemon juice or orange juice (I used orange juice in this batch, and I loved the taste)

2-3 Tbsp Chia Seed

1-2 Tbsp Raw Honey (the fruit alone is sweet so that I would start with 1 Tbsp and then adjust from there)

Directions

Hull and chop strawberries (if using), place in a bowl,  mash fruit with a fork. If you want a smoother consistency use you immersion blender and pulse.

Mix in Chia, lemon or orange juice and honey

Place in a jar and keep in the fridge for two weeks will be ready to eat within 45 minutes. 

Serve over yogurt, toast, sandwiches, ice cream and more. 

Black Bean Enchilada Soup

Black Bean Enchilada Soup

1 can black beans

1 can enchilada sauce

1 7 oz can green chilies 

2 onions diced

1 cup organic salsa

24 oz chicken stock

2 dried chilli peppers for extra heat 😊 (optional)

Directions:

Dump all ingredients into crock pot and bake on high for 4 hours or low for 8 hours. 

Once done use immersion blender to blend all ingredients. Can leave a bit chunky or make it smoother. If you don't have immersion blender you can blend in small batches in a blender. 

Serve with a dollop of Greek yogurt. Can serve with quinoa and quesadillas for some extra yum. 

Healthy "NUTELLA" (Sugar Free - Dairy Free - Gluten Free

Let me begin by saying I LOVE me some Nutella.  It is just a beautiful thing.  Take one perusal of this blog and you will see it is true.  My love affair with Nutella ends abruptly with the obnoxious amount of sugar in the stuff.  Although I truly was unhappy with the sugar content, I was unable to break the hold this chocolate hazelnut spread had on me.
My mind has been playing with the possibility of enjoying hazelnut & chocolate (cocoa), without compromising my immune system along with all the other craziness sugar wrecks on my system.

I kept looking at the ingredient list on the Nutella jar:

INGREDIENTS: SUGAR, PALM OIL, HAZELNUTS, COCOA, SKIM MILK, REDUCED MINERALS WHEY (MILK), LECITHIN AS EMULSIFIER (SOY), VANILLIN: AN ARTIFICIAL FLAVOR.

Ingredients are listed based on the amount used greatest to least.  SUGAR is the first ingredient...!!!!!
The second ingredient is Palm Oil...Ehhhhhhh
Ok...then we get to hazelnuts, cocoa, skim milk and some other stuff.

So....I figured cut out the first two, take the yumminess in the middle and leave the stuff at the end.

This was the end result and all 7 of my kids LOVED it!!!!!

Healthy "Nutella"

Ingredients

14 oz Hazelnut Flour ( I used Bob's Red Mill All Natural Hazelnut Meal/Flour, 14 oz)
1 cup Organic Unsweetened Cocoa
1/4 Organic Coconut Oil (I used Nutiva Organic Extra Virgin Coconut Oil)
3/4 cup Raw Organic Honey (I typically get mine from our local farmers market)
2 1/2 cup Almond Milk

Directions:

Place first 4 ingredients into food processor and process till combined and somewhat smooth.

While processor is running drizzle in 2 cups of Almond milk, continue to process until well combined and smooth.
Depending on the consistency you are looking for you can add more Almond milk, until the consistency you desire is reached.

Store in containers with air tight lids.  Keep refrigerated for 1-2 weeks.