Monday
Spelt Bagel Sandwiches
kale chips
spirulina blueberry smoothie
Tuesday
Turkey Tacos
black beans
Wednesday
Build your own potato bar
spinach salad
Thursday
Sloppy joes over brown basmati rice
brussel sprouts
Friday
butternut squash pizzas
spinach strawberry salad
coconut cream ice cream
Saturday
Tuscan bean soup
homemade bread
Sunday
Grilled chicken over honey mustard brown rice pasta
balsamic salad with caramelized onions
EXTRAS
banana maple bread
dark chocolate protein balls
brown rice pudding
oatmeal chocolate chip cookies
four grain flatbread
roasted garlic hummus
Hope everyone has a very blessed week!!! :)
Saturday, February 26, 2011
Wednesday, February 23, 2011
Healthy snack # 4 Soaked 4 Grain Flatbread.
We have just discovered these (a recipe I adapted from the Gnowfglins website). They are a cross between a pancake and a cracker. They are stinkin good and my kids agree! We have had them 3 days in a row! Lunch, dinner, snacks... whatever your heart desires.
Soaked 4 Grain Flatbread
1c brown rice flour
1c buckwheat flour
1c corn flour (non-GMO)
1c quinoa flakes
2 1/2- 3 1/2 c of filtered water
2-3T raw apple cider vinegar
2-3 tsp. baking powder (non-GMO)
1 tsp. Redmond's Real Salt or sea salt
coconut oil or olive oil for pan
If using the soaking method: combine 1st 6 ingredients in a bowl, mix well. Cover and let sit at room temp overnight (at least 7 hours).
If not soaking them just mix the 1st 6 ingredients up and follow these instructions:
The batter may be thick, add water to make a pancake type batter. Preheat your cast iron (or skillet) pan to medium heat and put some oil in it (approx 1T spread around). Add about 1/4c flatbread mixture and spread it out thin ( I used a ladle to pour it out and the bottom to spread is thin). Cook until LOTS of bubbles appear in the center and the bottom is golden brown. You will see the edges turn brownish. Don't flip too early or your flatbread will be squishy. :) When the sides are brown flip it like a pancake! Let the other side cook approx. 1 minute. Transfer to a cooling rack. Now here's a little tip: DON'T store it in a container, they will get mushy a.k.a. GROSS. What I figured out is that if I double this recipe and only cook the amount I will need, I have the batter on hand to cook up quickly. I taught my older girls how to pour the batter out and spread it thin, that way I can do other things that need to be done but we still have a hot YUMMY lunch or snack. Plus they feel VERY important to have provided lunch for all of us.
Variations
-add cinnamon to the batter and top with maple syrup when cooked. Yum.
-top with sunflower butter or a nut butter and honey or jelly. Delish.
-roll up sprouts, spinach, avocado, turkey and honey mustard in it. My mouth is watering.
-top with raw honey or coconut butter. Ok now I am hungry.
-put some nut butter and fruit in a fun design on top. Like bananas. MMMM.
-roll it up with tuna and sprouts. Nummy.
-spread hummus on top with spinach and feta cheese. Outstanding.
-spread pesto and melt feta or your cheese of choice on top. This is me sucking up my drool....sllluurrp.
The possibilities are endless!! What would you do with your flatbread?
Soaked 4 Grain Flatbread
1c brown rice flour
1c buckwheat flour
1c corn flour (non-GMO)
1c quinoa flakes
2 1/2- 3 1/2 c of filtered water
2-3T raw apple cider vinegar
2-3 tsp. baking powder (non-GMO)
1 tsp. Redmond's Real Salt or sea salt
coconut oil or olive oil for pan
If using the soaking method: combine 1st 6 ingredients in a bowl, mix well. Cover and let sit at room temp overnight (at least 7 hours).
If not soaking them just mix the 1st 6 ingredients up and follow these instructions:
The batter may be thick, add water to make a pancake type batter. Preheat your cast iron (or skillet) pan to medium heat and put some oil in it (approx 1T spread around). Add about 1/4c flatbread mixture and spread it out thin ( I used a ladle to pour it out and the bottom to spread is thin). Cook until LOTS of bubbles appear in the center and the bottom is golden brown. You will see the edges turn brownish. Don't flip too early or your flatbread will be squishy. :) When the sides are brown flip it like a pancake! Let the other side cook approx. 1 minute. Transfer to a cooling rack. Now here's a little tip: DON'T store it in a container, they will get mushy a.k.a. GROSS. What I figured out is that if I double this recipe and only cook the amount I will need, I have the batter on hand to cook up quickly. I taught my older girls how to pour the batter out and spread it thin, that way I can do other things that need to be done but we still have a hot YUMMY lunch or snack. Plus they feel VERY important to have provided lunch for all of us.
Variations
-add cinnamon to the batter and top with maple syrup when cooked. Yum.
-top with sunflower butter or a nut butter and honey or jelly. Delish.
-roll up sprouts, spinach, avocado, turkey and honey mustard in it. My mouth is watering.
-top with raw honey or coconut butter. Ok now I am hungry.
-put some nut butter and fruit in a fun design on top. Like bananas. MMMM.
-roll it up with tuna and sprouts. Nummy.
-spread hummus on top with spinach and feta cheese. Outstanding.
-spread pesto and melt feta or your cheese of choice on top. This is me sucking up my drool....sllluurrp.
The possibilities are endless!! What would you do with your flatbread?
A Wise Woman Builds Her Home: Mothers The World Needs
I saw this on A Wise Woman Builds Her Home and it just tugged on my heart. The part that says "storm heaven's gates until the children are in" sent chills up my spine. I want to be this Mama. I pray that I can become more like this Mama. I thank the Lord for giving me a yearning in my soul to be and do better.
I can do all things through Christ who strengthens me. Philippians 4:13
A Wise Woman Builds Her Home: Mothers The World Needs: "'Mothers with courage; mothers who pray, These are the kind the world needs today. Mother who think, who study and plan; Mothers who laugh ..."
I can do all things through Christ who strengthens me. Philippians 4:13
A Wise Woman Builds Her Home: Mothers The World Needs: "'Mothers with courage; mothers who pray, These are the kind the world needs today. Mother who think, who study and plan; Mothers who laugh ..."
Monday, February 21, 2011
Healthy Snack recipe # 3! Smoothies!!!
Smoothies are such a healthy, quick snack option, especially since you can hide all the green and "healthy" stuff in it you want! I know I have posted some smoothie recipes previously, check them out under the recipe category of my blog! Here are 2 new smoothies recipes that we love.
Spirulina Blueberry Coconut Smoothie
1c frozen blueberries
1-1 1/2 frozen bananas
1 1/2-2c chilled coconut milk
2T frozen orange juice concentrate
1-2 tsp. spirulina
1 handful kale (optional)
raw honey (add enough until the taste is to your likening, we add about 1-2T)
Put all in your blender, make note to put the non-frozen things in the bottom it helps it blend better. Makes 3-4 smoothies. Enjoy!
Strawberry Banana Smoothie
2 frozen bananas
1-1/2c frozen strawberries
1c chilled coconut milk or regular milk
1c organic vanilla yogurt
1/2c organic kefir
1T flaxseed (optional)
1T slippery elm bark (optional)
As you probably know..... put it all in your blender and enjoy. ;)
Spirulina Blueberry Coconut Smoothie
1c frozen blueberries
1-1 1/2 frozen bananas
1 1/2-2c chilled coconut milk
2T frozen orange juice concentrate
1-2 tsp. spirulina
1 handful kale (optional)
raw honey (add enough until the taste is to your likening, we add about 1-2T)
Put all in your blender, make note to put the non-frozen things in the bottom it helps it blend better. Makes 3-4 smoothies. Enjoy!
Strawberry Banana Smoothie
2 frozen bananas
1-1/2c frozen strawberries
1c chilled coconut milk or regular milk
1c organic vanilla yogurt
1/2c organic kefir
1T flaxseed (optional)
1T slippery elm bark (optional)
As you probably know..... put it all in your blender and enjoy. ;)
Sunday, February 20, 2011
Healthy snack # 2 Almond Butter Maple Cookies.
Almond Butter Maple Cookies
1/2c almond butter
1/2c maple syrup
3T coconut oil
1 tsp. vanilla
1/3c brown rice flour
2/3c organic wheat flour
3/4 tsp. baking soda
1/2 tsp. Redmond's real salt
1/2c sliced almonds
Preheat oven to 350 degrees. Grease pan very well. Cream together almond butter, maple syrup, coconut oil and vanilla. Mix well. Add flours, baking soda and salt. Fold in almonds. Refrigerate dough for at least 30 mins. Scoop onto baking sheet and bake for 10 mins. They are done when the edges turn golden brown. Enjoy.
1/2c almond butter
1/2c maple syrup
3T coconut oil
1 tsp. vanilla
1/3c brown rice flour
2/3c organic wheat flour
3/4 tsp. baking soda
1/2 tsp. Redmond's real salt
1/2c sliced almonds
Preheat oven to 350 degrees. Grease pan very well. Cream together almond butter, maple syrup, coconut oil and vanilla. Mix well. Add flours, baking soda and salt. Fold in almonds. Refrigerate dough for at least 30 mins. Scoop onto baking sheet and bake for 10 mins. They are done when the edges turn golden brown. Enjoy.
Saturday, February 19, 2011
Raspberry Oat Bars
Here is recipe #1 in my week long snack series. Just for you Auntie Lala ;).
Raspberry Oat Bars
1/2c organic brown sugar or honey
1c gluten free flour mix ( I used 1/2c brown rice flour and 1/2c gluten free mix)
1/4 tsp baking soda
1 tsp. arrowroot
1/4 tsp. Redmond's real salt
1c oats
1/2c coconut oil or butter, softened
3/4c organic raspberry jam
1/2c chopped nuts (optional) *
Pre-heat oven to 350 degrees. Cream together sugar/honey, flours, baking soda, arrowroot, salt and oats. Cut in butter or coconut oil. Press 2c of mixture in an 8" greased pan. Spread raspberry jam on top and crumble the remaining oat mixture on top of the jam. Bake for 35-40 minutes. Cool before cutting.
* If using nuts I would add them into the oat mixture after you have taken the 2c out. It makes for a crunchy topping :) Enjoy!
Raspberry Oat Bars
1/2c organic brown sugar or honey
1c gluten free flour mix ( I used 1/2c brown rice flour and 1/2c gluten free mix)
1/4 tsp baking soda
1 tsp. arrowroot
1/4 tsp. Redmond's real salt
1c oats
1/2c coconut oil or butter, softened
3/4c organic raspberry jam
1/2c chopped nuts (optional) *
Pre-heat oven to 350 degrees. Cream together sugar/honey, flours, baking soda, arrowroot, salt and oats. Cut in butter or coconut oil. Press 2c of mixture in an 8" greased pan. Spread raspberry jam on top and crumble the remaining oat mixture on top of the jam. Bake for 35-40 minutes. Cool before cutting.
* If using nuts I would add them into the oat mixture after you have taken the 2c out. It makes for a crunchy topping :) Enjoy!
Friday, February 18, 2011
Menu Plan February 18th-24th
Friday
bean and green chile burritos on sprouted tortillas topped with all the fix-ins
spinach balsamic salad
Saturday
brown rice pasta with grilled honey mustard chicken
strawberry spinach salad
garlic (rice) bread
Sunday
Veggie Chili with gluten-free cornbread
kale chips
Monday
Tacos with all the fix-ins
basmati brown rice
black beans
Tuesday
Organic baking potatoes topped with leftover veggie chili and greek yogurt
Autumn maple salad
Wednesday
Veggie omlettes
strawberry banana smoothie
Thursday
15-bean kale soup
gluten-free four grain flatbreads
Extras for the week
rice bread
granola bars
allergy free cookies
date oat balls
COMING TOMORROW...... the start of a week long posting of healthy snack recipes!!! Stay tuned!
bean and green chile burritos on sprouted tortillas topped with all the fix-ins
spinach balsamic salad
Saturday
brown rice pasta with grilled honey mustard chicken
strawberry spinach salad
garlic (rice) bread
Sunday
Veggie Chili with gluten-free cornbread
kale chips
Monday
Tacos with all the fix-ins
basmati brown rice
black beans
Tuesday
Organic baking potatoes topped with leftover veggie chili and greek yogurt
Autumn maple salad
Wednesday
Veggie omlettes
strawberry banana smoothie
Thursday
15-bean kale soup
gluten-free four grain flatbreads
Extras for the week
rice bread
granola bars
allergy free cookies
date oat balls
COMING TOMORROW...... the start of a week long posting of healthy snack recipes!!! Stay tuned!
Subscribe to:
Posts (Atom)