Broccoli "cheese" scrambled eggs

Broccoli and "cheese" scrambled eggs

1/2 clove garlic

1 cup broccoli (frozen or raw)

5 eggs

onion powder

1/4 c almond milk

1/2 t nutritional yeast

1/2 lemon juiced

1/2 t salt

pepper

Picture to come.....

In a pan take your olive oil, garlic and broccoli (sprinkle a nice amount of onion powder over the top) and saute until broccoli is fully cooked.  In a medium bowl, add the eggs, milk, yeast, lemon, salt, pepper and whisk them all together.  Add to the cooked broccoli and cook as normal (I hope you know how to scramble eggs... you-tube if otherwise..)  I wanted to make something like a "cheesy" omlet for my kids. They loved it.

Anti-Inflammatory

Came across a new book on Amazon that I'm going to purchase and look at-

She has a website as well it's: http://www.juliedaniluk.com/

It's all about eating an anti-inflammatory diet. Thought I'd share :)

Creamy Pea soup

Oh this soup is so creamy and yummy and my babes loved it.

I am still going veggie-ish right now and only basically eating salads and my supplements meant to speed the healing process of my gut.

Boy is it work to constantly nibble throughout the day in order to keep my sugars stable. The only treat of my life right now is bananas with almond butter. The other day I ended up having 2 bananas in one day (even though I had a bum-load of almonds with it) and I got a bad headache from throwing my sugars off.

My mom would make this soup when I was a kid for as long as I can remember (but not this version.) She used real cream instead.

This is my dairy free "Creamy" version.

Creamy Pea Soup

1 c almond milk

2 T sunflower seeds

2 cups peas cooked and drained (you don't have to heat them up long, just enough to unthaw them)

3/4 t salt

2 shakes
of pepper

While peas are cooking in water,v blend together in a blender your seeds and milk until as smooth as possible. Drain your peas and add them to the mixture with the salt and pepper and blend until it's almost a smooth consistency.

Creamy Roasted pepper sauce with zucchini linguini

So I have been missing my comfort food. "Spaghetti". Especially since I can't have tomatoes right now (being on an anti-inflammatory diet) I was definitely craving it.  So originally I was going to try this sauce, but I wasn't too confident in being satisfied (craving tomatoes). I wanted something as similar to tomato sauce as I could get. I also am a sucker for creamy sauces. So this sauce recipe is what I came up with instead.

It may not look like spaghetti, but definitely tastes so similar. I am pretty confident you'll love it :)

AI, G,C,D,S

Roasted Red Pepper Sauce

1 large red bell pepper

1/2 t basil

1/2 t parsley

2 cloves garlic

1 yellow onion

1 t salt

1/4 c sunflower seeds

1/2 c almond milk

1 T nutritional yeast

juice from 1 lemon

Take your bell pepper and slice it up in large sections. Put it on a baking sheet and cook at 400 degrees  for 20 minutes.  When it's done, put a lid over it (you can put it in a bowl with a lid if it doesn't cover it completely on a baking sheet)   And let sit for about 15-20 more minutes.

While that's cooking, sautéed chopped up onion with the garlic, basil and parsley. When it's translucent   transfer to a blender and add all of the ingredients (including the cooked bell pepper) and blend until sauce consistency. You can add extra lemon juice or salt if needed.

Additional: After the sauce is all blended, add in some sauteed mushrooms and or  chopped eggplant to the mix (super yum!)

Zucchini Linguini

1 t crushed garlic per 2 zucchinis

Plan on using 2 zucchinis per person. You will probably want to make some extra as well just in case.

coconut oil

Slice up your zucchini in long (skinny as possible) strips. I just use a knife. Nothing fancy. The thinner you get it though, the more it tastes like spaghetti.

Throw it in a pan and saute it with a little coconut oil and minced garlic.

Cook until it is translucent and has a nice texture.

Add the sauce on top- Bon appetite! 

Lemon Chia Seed Dressing

I wanted to share a salad dressing I found that I really enjoyed from http://sexyrawfoodandfitness.com/. My babies loved it too.

Click Here for the link.

*I am sensitive to cashews so I replaced them with sunflower seeds

"Lemon Chia Seed Dressing

Ingredients:

zest and juice from 1 lemon

2 teaspoons of chia seeds

1 cup of filtered water

½ cup of raw cashews

1 garlic clove, peeled and smashed

¼ teaspoon of oregano

½ teaspoon of kosher salt

2 tablespoons of fresh dill, minced

freshly ground black pepper, to taste

Directions:

Place zest, lemon juice chia seeds and water in the blender and allow to stand for 20 minutes. Add the remaining ingredients and puree until smooth. Taste for seasoning and refrigerate until needed."

Hot Banana Millet cereal

Ok, this stuff is so stinkin yummy. I'd eat it even if I wasn't on a crazy diet. (I am trying to not go crazy with the bananas (don't want to spike sugars, or over use them).  When I first became gluten free, I think I was going through a depression over it. Pretty sure. 

I couldn't have chocolate candy bars, but I did find out about "cacoa" powder.  So I started making "healthy" (ha!) chocolate shakes daily (It had spinach in it...) Oh brother.

 My husband was like- "Are you addicted?". Then I started to realize how sensitive I was to it, plus my face broke out in HORRIBLE acne. Ok, back to the cereal.  This is soooo yummy. My babies gobbled it up. My tummy actually felt so happy and full and satisfied. Did you know millet is fabulous for helping with digestion? 

Banana Millet cereal

1 t coconut oil

1 1/2 c whole millet

4 c almond milk

3 very ripe bananas

(Optional )Additional: Fresh fruit to put on top, sunflower seeds, slivered almonds. 

You can also serve with leftover banana milk too :) Or just straight almond milk.

Take your saucepan and heat up coconut oil. Add the pre-washed millet. Lightly brown (not for too long).    Blend your almond milk and bananas to a very smooth consistency in your blender. Add 4 1/2 cups of the mixture to the millet. Cook low. Make sure you have a lid on the pan the whole time so you don't loose the moisture or you'll need more milk.  Cook until it's soft. (It may take a while. *There are ways to cook it in the crock pot overnight- you can pinterest it I'm sure.)

Keep checking on it and stir. if you run out of liquid and it's not soft enough, just add a little more liquid  until it's fully cooked.

Ai flax muffin drops

Before you say what I think you might be saying "That looks like a piece of ---"

Hear me out.  Having no stevia in the Anti-inflammatory diet besides no other sweeteners is hard. You also can't use baking soda, powder, starches etc....  This was the closest thing to banana bread I could make with my limited uses.

And whether they look pretty or not.. They taste very good!  I added coconut butter on top (coconut oil+ salt whipped together)  And for the kiddos you can add some agave or honey on top as well-

Just try it. You'll be glad you did, if you are on a strict diet as I am. 

Flax Muffin Drops

3/4 c ground flaxseeds or flax flour

3/4 c garbanzo bean flour

3/4 c chia seed pudding 

1/2 t salt

3 very ripe bananas

1/8 c coconut oil

1/3 c almond milk

additional: (Walnuts about 1/4 c)

Wisk flours and salt together. Take coconut oil and almond milk and heat up in the microwave until warm and coconut milk is liquid. Add it to the flax flour mix (that will help them rise a little). Mix in your premade chia seed pudding (2 T chia seeds to 1 cup water or almond milk *set overnight). Add Walnuts (they really help give a good crunch and texture).

Mix well. (It will be lumpy and sticky).

Add the 3 bananas (having very ripe ones help to make it sweet enough)

Mash with fork so there are small bits (Don't mash to death- You need some chunks in there)

Spray your pan and preheat oven to 350 degrees.  Scoop with a spoon and plop onto baking sheet. (Ball-like forms).

Cook for 40-45 minutes