Peanut Butter & Molasses GF Dog Bones!

Ingredients:
1c tapioca flour
1c cocnut flour 
1c gf cup for cup flour
1/8c molasses
1c peanut butter
1tbsp apple cider vinegar
1tsp baking soda
2tsp baking powder
4 eggs 

Heat oven to 400 degrees. Mix ingredients until they make a dough. Need some and roll into a ball, then roll out to about 1/8" thickness. Cut out cookies with desired cookie cutter. Place on a silicone sheet on a cookie sheet. Bake for about 13 minutes or until brown on the edges. Let cool and store in a container in the refrigerator. 

Cauliflower Couscous Recipe

Cauliflower rice and couscous have become very popular replacements for normal white/brown rice and wheat based couscous.  I love rice and really miss regular Moroccan couscous since going gluten free.  Here is my personal recipe for a low calorie, tasty and very filling cauliflower couscous.

Ingredients:

1/2-3/4 head of cauliflower
1 cup of low calorie chicken broth
1/2 onion diced
1 tsp minced garlic
1 tsp olive oil (or a different healthy oil)
Dash of salt
Dash of black pepper
Your choice of seasoning.

I used my small food processor for this batch.  If you are making a larger portion, please use a larger processor or split your cauliflower in smaller batches.  Sometimes if you put too much in at once, some of it doesn't get chopped up.

Before chopping up your cauliflower in your food processor, wash and chop it up into small enough chunks that fit in the processor.  Place the chunks into the processor and press the "chop" or "pulse" button a few times or until the cauliflower is chopped into small bits and looks like grain. Do not use the puree button.

Place your cauliflower into a large skillet on high medium and add in your diced onion, minced garlic, grape seed oil, salt and pepper and the chicken broth.

Allow your mixture to come to a boil and stir every few minutes.  When the liquid is gone, have a taste and cook until it is to the consistency you prefer.  Plate with some salmon or chicken and enjoy!

Healthier Low Fat & Sugar Holiday Fudge

Ingredients:

• 1 1/2 cups Pyure stevia baking blend

• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Fat Free Evaporated Milk

• 2 tablespoons organic coconut oil

• 1/4 teaspoon salt

• 1 1/2 cups (10 oz.) Ghirardelli 60% Cacao Bittersweet Chocolate Chips

• 2 tablespoons cup chopped or walnuts (optional)

• 1 teaspoon vanilla extract

Directions:

1.  Combine your evaporated milk, stevia blend, vanilla extract and salt in a broiler pot (I use All Clad) and set the heat to high.   Allow for these ingredients to come to a boil.

 2.  Then stir in your  chocolate chips  and coconut oil and turn the heat down to medium.  Slowly stir the mixture as the chocolate begins to melt.

 3.  Continue stirring until the chocolate is completely melted.

 4.  Mix in your 2 tbsp of chopped walnuts.

5.  Grease an 8x8 or 9x7 pan with more coconut oil.

 

6.  Use a spatula to spoon the mixture into the pan.  The fudge should be around 1" thick.  Sprinkle some more chopped walnuts onto the fudge and place in the fridge or freezer.  Allow to set and harden. Then slice and enjoy!

Nutrition Facts   42 Servings Amount Per Serving   Calories 48.1   Total Fat 3.6 g       Saturated Fat 2.2 g       Polyunsaturated Fat 0.2 g       Monounsaturated Fat 0.1 g   Cholesterol 0.0 mg   Sodium 17.6 mg   Potassium 15.6 mg   Total Carbohydrate 4.2 g       Dietary Fiber 0.5 g       Sugars 3.2 g   Protein 0.8 g *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dog Bone Broth for Arthritis

Bone Broth for Arthritis

Ingredients
5-7 chicken feet
1 package of beef feet (makes it more of a gelatin than liquid)
1 package sliced beef neck bones
3 tablespoons apple cider vinegar
Water (as much needed to fill the crock pot)

Place the bones into your crock pot. Add your vinegar and fill the crock pot up to the top with fresh water. Place the pot on high and cook for two hours. Then place on low and cook for 20 hours. When done, remove and discard the bones. Allow the broth to cool and scoop into ice cube trays. Freeze and give a cube as needed.

Holiday Season and a Cake Recipe

Our Thanksgiving didn't happen the way we though it would, but that's a story I'm not willing to get into.  My parents and I ended up having a very laid back Thanksgiving with food from Whole Foods.

I have decided to share my family Czech Buttermilk Poppy Seed Cake recipe

This isn't your normal poppy seed cake because one, it doesn't have lemon in it and two, it has buttermilk.  I love this cake! It is one of my favorites.  Now, I am using a gluten free flour, you can switch this for a normal all purpose flour of your choosing.

My preferred gluten free flour is Cup 4 Cup.  It isn't cheap, but it is the most adaptable of all of the gf flours I have tried.  The consistency is light and fluffy, which is a wonderful change.

Ingredients:

• 1/3 cup poppy seeds
• 1 cup buttermilk
• 1 cup butter
• 1.5 cups sugar
• 4 eggs
• 1 tsp grated orange rind
•  1/2 tsp vanilla
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 2.5 cups sifted flour
• 4 tbs cinnamon sugar mix (2tbs. cinnamon, 2 tbs. sugar)

Recipe:

Add the poppy seeds and buttermilk into a tupperware container and place in the fridge overnight.  Allow the poppy seeds to soak.

The next day (after about 8-10 hours of soaking), cream the butter and sugar together until smooth.  Then beat in the eggs one at a time.  Stir in the grated orange rind, vanilla and salt.  Sift the 2.5 cups of flour, baking soda and baking powder together.  Then add into the wet ingredients.  Mix together.  Slowly add in the poppy seed and buttermilk mixture.  Mix until smooth.

 Grease a bundt pan and pour in half of the batter, then sprinkle and cover the layer with the cinnamon sugar combination. Pour in the rest of the batter and sprinkle the top layer with cinnamon sugar.  Bake at 350º for one hour.  Check the cake with a toothpick at 45 minutes.  Please remember that gluten free flours may take longer to bake, so keep an eye on the cake as it bakes.

Allow the cake to cool before removing from the bundt pan.  Sprinkle the top with powdered sugar.

When cool, slice and enjoy!

Happy Holidays!!!!!

Paleo Carrot Soup

Great for the cold days coming up.

Ingredients:

1 bag of baby carrots
1.5 large onion
3 cups chicken stock
3 packets of stevia
3 cloves of garlic
dash of cinnamon

Pour the 3 cups of chicken stock into a large pot and add the carrots, garlic cloves and a sliced large onion.  Bring the stock to a boil, add the stevia and cinnamon.  Cook the stock for 15-20 minutes on medium.  Test the softness of the carrots with a fork.  When the carrots are easily pierced with a fork, place the hot mixture in a blender and puree until all of the onion, carrots and garlic are evenly blended.

Serve hot or cold.

Roasted Turkey Wrap

Serves 5

Ingredients:
32 oz Turkey breast meat
10 oz Mushrooms, raw
4 clove Garlic, raw
2 1/2 oz Scallions, Green or Spring Onions, raw
12 oz Chicken Broth, low sodium
1 lemon yields Lemon juice, raw
5 tortillas (your preference)

Directions:

1. Slice onions and mushrooms, if whole. Keep garlic cloves whole.

2. Heat up your crockpot on high and pour in broth and add in mushrooms, garlic and onions.

3. Remove the skin from the turkey breast and place on the vegetables and let simmer on high for 2 hours.

4. Quarter the lemon and place each quarter around the turkey breast.

5. Switch the temperature to low cook and allow to cook for 5 hours or overnight. I prefer to let it cook overnight, the turkey just breaks a part.

6. Once everything has cooked, remove the turkey breast and slice it. Take your tortillas and place in the broiler for 3 minutes each. Allow the tortillas to toast.

7. While still warm, place the tortillas on the plate, place the turkey breast on the tortilla and cover with the roasted vegetables from the crockpot. Top off with 1/4 of the avocado.

8. Enjoy!

*Nutritional facts does not include the tortilla

Nutrition Facts

Serving Size: 1 1 wrap (332g)

Amount Per Serving

Calories: 222.3

Fat Calories: 32.3

% Daily Value*

Total Fat 3.7g	6%
Saturated Fat 0.8g	4%
Cholesterol 78mg	26%
Sodium 1867.6mg	78%
Total Carb 12.8g	4%
Dietary Fiber 1.9g	8%
Sugars 8.2g
Protein 34.5g	69%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

Paleo Butternut Squash Soup

Author:
Liz Bernstein

Serves 3

Ingredients:

10 oz Squash, winter, butternut, raw

4 oz Onions, raw

10 oz Homemade Chicken Bone Broth or Store bought Chicken Broth, low sodium

1 tsp Vanilla extract

1 dash Salt, table

1/4 tsp, ground Pepper Black

1 tablespoon Olive Oil

Directions:

1. Place chopped butternut squash and onion on a baking pan. Mix olive oil with 3 T of water and then brush onto veggies.
2. Roast the butternut squash & onions until soft (broil on high)
3. Add veggies and broth to nutribullet or any blender available and blend until smooth.
4. Pour into a pot and place on medium heat.
5. Add in salt, pepper and vanilla. Stir and mix ingredients together.
6. Once heated, poor into bowl and enjoy!

Amount Per Serving

Calories: 117

Fat Calories: 45.7

% Daily Value*

Total Fat 5.2g	8%
Saturated Fat 0.8g	4%
Cholesterol 0mg	0%
Sodium 85.6mg	4%
Total Carb 16g	5%
Dietary Fiber 2.6g	10%
Sugars 4g
Protein 3.3g	7%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.