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Raspberry Streusel Bars

12 Nov

 

Crust:

  • 2 cups blanched almond flour (I use Almond Meal)
  • ¼ teaspoon celtic sea salt
  • 2 tablespoons coconut oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon water
  1. Pulse ingredients together in a food processor until dough forms a ball
  2. Press dough into an 8×8 inch Pyrex baking dish
  3. Bake at 350° for 12 minutes

Filling:

  • 1 cup raspberry fruit spread (look for one with no added sugar or low in sugar)

Streusel Topping:

  • ¼ cup coconut oil
  • ¼ cup blanched almond flour
  • 2 tablespoons xylitol or stevia
  • ½ teaspoon celtic sea salt
  • 1 cup walnuts, chopped
  • ½ cup unsweetened shredded coconut
  1. Pulse oil, almond flour, xylitol and salt together in a food processor until creamy
  2. Briefly pulse in walnuts and coconut, so they are left coarse, not pulverized
  3. Set streusel aside
  4. Spread raspberry fruit spread over warm crust
  5. Sprinkle streusel topping over raspberry fruit spread
  6. Bake at 350° (160 C) for 15 minutes
  7. Cool for 10 minutes, then refrigerate for 2 hours to set up
  8. Serve

Makes 16 bars

This is another great recipe from my favourite gluten-free website Elana’s Pantry

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Smoked Salmon Burger on Toasted Eggplant

8 Nov

My friend Michael shared a picture of the lunch he created and I just had to share it with you. Doesn’t it look spectacular?!

 

 

What is even more amazing is this is incredibly delicious, nutritious and clean!

I think using toasted Eggplant as a bun is brilliant and I will be trying it soon.

What you need?

  • Eggplant
  • Bok choi
  • Beetroot
  • Egg
  • Smoked salmon
  • Sriracha
  • Pomegranate

Toast eggplant and poach your egg. Assemble the rest of the ingredients piling onto eggplant and finishing with a garnish of pomegranate.

Easy and Amazing!

Michael has been coming up with a lot of spectacular clean eating meals. Check his work out on instagram – just search tactilecomics. He has started to get quiet a following just from his clean eating ideas!

Clean-Eating Ideas!

5 Nov

When you’re favourite meal is spaghetti bolognaise it’s not fun to be avoiding wheat! But last night I tried out zucchini as a replacement and you know what? It’s pretty good!

I used organic lean beef, organic tinned tomatoes and fresh herbs to make this clean. Avoid using sauces in a jar unless they are low in sugar and salt and have no preservatives. It would be even more ideal to use fresh tomatoes but let’s be honest most don’t want to take the time for that!

My New BFF

I also experimented with a recipe I saw on Blondeponytail.com. It’s a great after workout snack!

The majority of the time I avoid protein powder but if I have not eaten a lot of protein during the day and I have hit the gym hard. I will have a really natural protein powder.

Bake a sweet potato in the oven or microwave and then add 1 tablespoon of coconut oil, 1 scoop of protein powder. If you’re protein powder is not flavoured like mine, then add a tablespoon of organic cacao.

Mash all together. It’s not pretty but it’s tasty!

Told you it wasn’t pretty!

I experimented with a few other recipes over the weekend but they were a disaster! I will keep trying!

I hope I can share even more clean eating recipes and ideas with you.

If you have a great clean eating recipe, I’d love to know about it!

Lyn x

Clean Eating Pumpkin Cupcakes with Chocolate Pumpkin Frosting

3 Nov

Loving these Chocolate cupcakes from The Gracious Pantry. They aren’t totally fructose-free but they are a much better choice than a regular cupcake.

Ingredients:
For the cupcakes:
1 c. canned pumpkin (not pumpkin pie mix, just pure pumpkin)
1/2 c. almond milk
2 egg whites
1/2 c. safflower oil (or any light-flavored oil)
1/2 c. honey
1 tsp. vanilla extract
2 c. whole-wheat pastry flour
1/4 tsp. salt
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

For the frosting:
1/2 c. canned pumpkin
1/2 c. unsweetened cocoa powder
1/4 c. honey
1/4 c. unsweetened applesauce
1 tsp. vanilla extract

Directions:
For the cupcakes:
Preheat oven to 350 degrees. Line your cupcake tins with cupcake papers or grease the tin itself. In a large mixing bowl, whisk together your pumpkin, almond milk, egg whites, safflower oil, honey and vanilla extract. In a second mixing bowl, whisk together your flour, salt, baking soda, cinnamon, ginger and cloves. Whisk the flour mixture into the liquid mixture and blend well. If your batter is too thick, add a little extra almond milk (about 1/4 c. at a time until you reach a thick, yet runny consistency). Pour into tins, and place in the oven for 15-20 minutes or until a toothpick stuck in the middle of a cupcake comes out clean.

For the frosting:
Place all ingredients in a small mixing bowl, and whisk until well blended. Remove cupcakes from oven, allow to cool and spread frosting over the tops.

Makes about 16 cupcakes.

Cinnamon Sweet Potato and Kale Delight

30 Oct

By Amanda Hayes, C.N.

From KrisCarr.com

2 servings

-2 medium sweet potatoes
-1 bunch of curly kale
-½ cup raw walnuts
-1 tablespoon coconut oil
-1 tablespoon raw agave nectar (I am going to replace this with 1 tsp organic honey as Agave is higher in fructose)
-sprinkle cinnamon
-sea salt & pepper to taste

Clean sweet potatoes and poke holes with a fork on all sides. Roast in the oven at 375 degrees for 50-60 minutes. Check halfway through and rotate the potatoes.

With 25 minutes remaining, begin to prep the remainder of the dish. Wash and destem kale and place in a large sauté pan. Lightly steam for 5 minutes. Once kale becomes vibrantly green but is still somewhat crunchy, reduce heat and add one tablespoon of coconut oil, raw walnuts, and salt and pepper. Reduce heat to low and let the flavors combine.

Once potatoes are soft and cooked through, place on separate dishes to prepare. Cut each potato in half without breaking through. Season potato with coconut oil, salt, pepper and sprinkled cinnamon.

Top seasoned potato with kale mixture. Garnish lightly with raw agave nectar around the plate and serve!

* For my Aussie readers – Kale is hard to find but it does exist here! Woolworths have just started selling it and you can also find it in some fruit and vegetable stores. If you can’t find it ask you’re local fruit and veg store to get it in  for you, it’s one of the most nutritious greens available!

Rasberry Almond Cake

25 Oct

Hello Lovelies!

I am on Day 6 of weight-free living and to be honest I am starting to get cranky! The joy of withdrawing! I am surprised as I have been off junk food for so long now I didn’t think I would get like this!

Yesterday I felt terrible and I could see Lasagna and Spaghetti every where I went! In fact I was withdrawing so much I ate a large serving of fries with my chicken and salad to try to satisfy the urge to drown myself in pasta! Slap on wrist!

I also had one of the worst IBS Days I have had in a while (maybe the fries?) and my stomach blew up so much that I had hypochondriac thoughts that I had a tumour or I was pregnant! It was really uncomfortable and it made me think that maybe wheat isn’t my problem. However I will pursue with wheat-free and see if it makes a difference. It might take a while to get out of my system.

I have another wheat recipe for you today. I LOVE cake and this is delicious and gluten-free with low fructose. If you prefer it to be totally fructose-free I would substitute the honey with stevia.

Enjoy!

  • 6 cups almond flour ( I used Honeyville)
  • 1 tsp salt
  • 1 tsp baking soda
  • 6 eggs
  • 1 cups ghee, or oil of our choice
  • 3/4 cups honey
  • 2 tsp pure almond extract
  • 1 pint fresh raspberries

Preheat oven to 350F. Grease a 9inch non stick bundt pan.

Combine dry ingredients into a bowl. Whisk wet ingredients in a separate bowl then add to dry ingredients until a smooth batter has formed.

Gently fold in raspberries into batter and pour into greased pan. Bake for 1 hour or until a toothpick or knife comes out clean when inserted into the middle. After 30 minutes of baking place a sheet of tin foil over pan to prevent the cake from getting to brown (almond flour browns very easily).

Remove from oven and let cool in the pan for at least 45 minutes. Flip cake onto a cake stand or plate and drizzle with glaze.

Coconut Butter Glaze

  • 1 cup coconut butter
  • 1 TBS honey

Combine honey and coconut butter into a bowl. Place into the warm oven until the coconut butter soften significantly. Once it has softened to a pourable consistency drizzle over cooled cake and serve.

 

This recipe is from another cool gluten-free website called Roost

 

P.S I will try not to bore you with too much wheat-free talk. It’s just all I can think of this week! 🙂

Lyn xx

Paleo Gluten-Free Bread

21 Oct

Yesterday I declared I was going off wheat and it seems many of you agree that wheat isn’t great for our belly’s! A few of you recommended I read “Wheat Belly”, so I will definitely be picking up a copy this week.

I thought it would be fitting to post a gluten-free recipe and I am sure it won’t be my last.

I was brave enough to attempt gluten-free bread after stumbling across an amazing website called Elana’s Pantry. You will get lost in all the great gluten-free recipes!

Not everyone needs to avoid gluten, but I really do think we need to include other grains in our diet and stop relying on wheat.

Why not try this bread recipe out? It was pretty easy and only took me 10-15 mins to make the batter!

  • 1 ½ cups blanched almond flour (I used almond meal which I think is the same)
  • 2 tablespoons coconut flour
  • ¼ cup golden flaxseed meal
  • ¼ teaspoon celtic sea salt
  • 1 ½ teaspoons baking soda
  • 5 eggs
  • ¼ cup coconut oil
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
  2. Pulse ingredients together
  3. Pulse in eggs, oil, honey and vinegar
  4. Pour batter into a grease loaf tin
  5. Bake at 350° for 30 minutes
  6. Cool and serve

The verdict – while I wouldn’t be using this to make a salad sandwich it is really delicious! It’s a little sweet and coconuty! You could do so much with this recipe, maybe add bananas to turn into banana bread or add raisins or berries. I served with coconut butter and cinnamon but it’s even good by itself!

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