Pomegranates/Kiwi Lemonade

This lemonade taste like Stawberry kiwi lemonade Snapple made back in the day. 

Pomegranate/Kiwi Lemonade

2 cups juiced/pulverized pomegranates

2 kiwi peeled and sliced

1 lemon thinly sliced 

2 cups fresh squeezed lemon juice

4 cups water (or more is you prefer less sourness)  

8-10 pkts stevia 

I placed the pomegranate seeds in a bowl and pulverized them with my immersion blender then strained the pulp out through a strainer. Put pomegranate juice in jar along with juiced lemon. Add sliced kiwi and lemon. Add 8-10 pkts of stevia depending on desired sweetness. 

Enjoy

Be Blessed

Kale/Pomegranates Juice Shot

Kale/Pomegranates Juice Shot

Ingredients

5 handfuls of organic baby kale
1 cup organic pomegranates seed
Lemon peeled with pithy part left

Run through juicer and enjoy. 

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. 

Cinnamon and Honey Sweet Potato with Greek Nutella Yogurt dipping sauce.

Cinnamon and Honey Sweet Potato with Greek Nutella Yogurt dipping sauce. 

Ingredients

3-4 Sweet potatoes peeled and cut

Sea salt 

1 tsp cinnamon

1 Tbsp coconut oil

1 Tbsp honey

Dip

1 Tbsp Nutella

1/4 cup Plain Greek Yogurt

Directions:

Preheat oven to 425

Toss sweet potatoes with coconut oil. 

Place in single layer on cookie sheet. 

Sprinkle with a few pinches of salt and 1 tsp of cinnamon. 

Bake for 45 minutes or until sweet potatoes are easily pierced with fork. ( if you like your fries more crispy put broiler on low for last 3 minutes)

Remove fries from oven and sprinkle with a bit of salt and drizzles honey over sweet potatoes. Serve warm. 

Dip

Mix Nutella and Greek yogurt together and serve with cinnamon fries. 

Enjoy. 

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.