So, I have only had my Blendtec for a week and a half and I’ve already used it 45+ times! I am in love with it for almost everything…except making cauli mash. I didn’t think too smooth would be an issue but it gets it so smooth my husband and I cannot stand it. My daughter on the other hand LOVES how smooth it is. Great, now I have to make two versions for the freezer!!!
Anyways. I have been experimenting with whole food smoothies to get more veggies, fats and stuff into myself and my daughter. Usually I let the kids choose what fruits and veggies to put in but now we have moved onto experimenting on what colors of smoothie we can make. We have done red, orange, purple and now green. They have all been a hit. When you make things in a Blendtec, it makes a lot so either you need to share it between kids or with an adult. This recipe made 3 children portions or one child and one adult.
Green Smoothie…kid approved by all the slurping I hear
- 4-6 organic romaine lettuce leaves, ripped up
- a handful(adult) of blanched spinach
- 1 organic carrot, chopped into chunks
- 1 banana(this one was yellow but I try to use them more green for less sugar)
- 2 stalks of organic celery, chopped into chunks
- 1/2 avocado
- 1/3 organic long english cucumber, chopped into chunks
- 1 organic green apple, I use granny smith, cored and quartered
- *1/4 tsp chlorella
- * 2 tbsp grass fed butter or mct oil
- *1-2 tbsp collagen protein
Wash and chop all veggies and fruit. Put them into your blender in order of softest to hardest. This makes it easier for blending. If adding in collagen wait until the smoothie is done to do a small blend in so you don’t destroy the protein. We have a “whole foods” button that you just press and watch it turn into a smooth shake. Make sure to consume it within 1/2 hr to get all the nutrients from it. It will stay good in the fridge for 24 hrs but it may loose some nutritional value…although I am no expert on this…just what I’ve read.
I have to say a huge thank you to The PaleoMom where I was able to get some amazing recipes. She has put a lot of work into her new book and her website is full of great, free recipes that can be adapted to be more “bulletproof.”
Some of the ones that I love to come back to are Plantain Pancakes and French Toast Bread. I will repost them below, but all credit goes to this awesome mama! The one recipe I cannot wait to try is the crepes…I make my crepes at the moment with potato starch but I know that isn’t great for you (unless you are consuming it raw as a resistant starch for probiotic gut purposes). My problem is finding green plantains…odd I know but when ever I go grocery shopping the plantains have almost always started to turn. BOO! Yum for caramelizing desserts but not for starchy breakfasts or refeed days.
My comments on the recipes are in italic bold…
- 2 large green plantains (about 2 cups pureed)
- 4 eggs (instead I use 6 egg whites)
- 2 tsp vanilla
- 3 Tbsp extra virgin coconut oil
- 1/8 tsp salt (a generous pinch)
- ½ tsp baking soda
- Extra coconut oil for frying …( I also use grass fed butter)
- Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender or food processor.
- Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes).
- Heat 1 Tbsp of coconut oil in a fry pan over medium-high heat. Pour batter into the frying pan until your pancake is the desired size. (I use medium heat and cook longer)
- Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
- Flip! And cook on the second side for 1½-2minutes.
- Repeat with remaining batter, adding a little more coconut oil to your pan as needed.
French Toast Bread
- 8 eggs, separated
- ¼ cup Maple Syrup
- 1 ½ Tbsp Ground Cinnamon
- 1/3 cup full-fat Coconut Milk
- 1/3 cup Arrowroot Flour
- 1/3 cup Coconut Flour, sifted
1. Preheat oven to 350F. Line a 9”x13” baking dish with wax paper. If helps to grease the wax paper with palm shortening, but isn’t completely necessary (I usually don’t bother). … (I do not use wax paper…instead I use parchment on the bottom and coconut oil rubbed along the sides of my corningware dish)
2. Using a standing mixer, beat the egg whites until stiff peaks form (you can also do this with a hand mixer or even by hand if you prefer).
3. In a small bowl, combine egg yolks, maple syrup, cinnamon, coconut milk, and arrowroot powder. (I omit the egg yolks so I don’t oxidize the fats…put them in your smoothie or something!)
4. Gently pour the yolk mixture onto the egg whites. Add about half of the sifted coconut flour. Gently fold the mixtures together. As they start to combine, add the rest of the sifted coconut flour. Fold until fully combined.
5. Pour batter into prepared baking dish and spread out evenly. Dust with extra cinnamon, if desired. Bake for 18 minutes, until golden brown and spongy to the touch.
6. Very shortly after removing from the oven, lift the flat-bread out of the pan (using the sides of the wax paper, or just flip the whole thing over onto a cutting board). Carefully peel the wax paper off the bottom. Slice into squares and enjoy warm or refrigerate for later.
So this summer I had an abundance of little yellow tomatoes from the garden. We returned from two weeks of camping and yikes…they were over grown. I think that I managed to get 12 cups in two weeks from 4 plants! We could not possibly eat that many so I needed a quick and easy way to deal with them (and the overgrown basil plants I had). I decided to make a super easy tomato sauce for the occasional time I make meatballs. I like to simmer my raw meatballs in the sauce on really low so that all the good fat from the meat goes into the sauce. YUM! I will write that one out next!
Anyways. So, back to the sauce. Super easy and healthy (as long as you can eat nightshades and grow your own)
Roasted Cherry Tomato Sauce
4 cups tomatoes
4 cloves garlic
sprinkle organic onion powder
basil to taste (I did about 1/2 cup)
Turn on oven to 325.
Throw tomatoes and garlic on a parchment lined cookie sheet or two. Make sure they have a tiny bit of breathing room.
Drizzle garlic and tomatoes with oil. and sprinkle with only a bit of onion powder.
Throw in oven until all wrinkly.
Pull out pans. Let cool for about 5 minutes then throw the basil and tomatoes and garlic into a food processor or good blender. Make sure to use the parchment to transfer the tomatoes and garlic so you dump all the juicy goodness and oil along with the tomatoes.
Blend until smooth.
I throw this into mason jars and let cool. Then I threw it in the freezer for later.
On a side note, I don’t add salt until I am ready to use it and then make sure to use Himalayan pink salt to get all the good minerals your body needs.
Lately I have been too busy to keep up my website, however, I am hoping to have some time to start posting again. I will start with recipes, mostly as Bulletproof as I can find them.
Some preview…banana chocolate cookies, chocolate zuc muffins, raw nut bars, raw coconut pineapple whip cake, plantain pancakes and cold rice salad … to name a few!
So, with help from some very experienced, amazing fellow BP’ers I have devised a new vitamin regimen for myself that focuses on adressing minor adrenal fatigue and general adrenal health. I am going to stick with this for about 3-4 months and see how I feel. I want to really thank one individual and if you want to know more about his thinking and process, not to mentions actual knowledge behind it…please follow this link and help to support him. http://www.indiegogo.com/projects/ultimate-digestive-health-book?browse_v=new&show_todos=true
On to the new routine:
AM with BP coffee and an egg or two:
- Thorne B5 complex
- d3 (5000mg every other day)
- vitA (at the moment finishing btl of betacarotine but switching to fermented CLO)
- Ester C (NON GMO) 2000mg
- Glutathione, cycled on and off every week or two
- Calcium D Glucarate 1000mg
- zinc citrate 30mg
- krill oil
- two drops iodine…specifically this detoxadine kind (will increase this but need to look into how and how much if needed)
- magnesium glycinate 400mg
- Potassium citrate 200mg
- Ester C (NON GMO) 2000mg
- relora plus(for adrenal health)
Along with this I am making sure to eat good carbs with supper and occasionally lunch, keep up my good fats and protein. Maybe about 25/25/50 for calories from carbs/protein/fats. I am also taking 1/8 tsp salt in the am upon waking.
Here is a version of cauliflower tortilla’s. Mine are as BP as I can make them but even then…I don’t know how to get around not using a microwave. If anyone has an idea…I am all ears. I now keep mine in our basement so I don’t use it for anything except this really!
- 3 cups of uncooked, riced, packed cauliflower (may need 2 lrg heads)
- 6 egg whites
- sea salt
- Remove most of the stems of the cauliflower. Rice cauliflower. I do mine in the food processor in small batches until quite fine. Or you can grate it for more of a work out!
- Measure out 3 cups, packed into a microwave safe bowl.
- Microwave 3 minutes, stir, microwave 2 minutes.
- Place all cauliflower in a dish towel and wring out the water. This is super important but very tricky to do and not burn yourself.
- Place cauliflower in bowl and cool down a bit in the fridge. Stir it occasionally. This may take an hour or so. (place on a cookie sheet to speed up the process)
- When cauliflower is cool, preheat oven to 350. Line cookie sheet with parchment
- In a bowl, add cauliflower, eggs and salt(to taste). I use lots of Himalayan salt for these, so adjust it to your taste.
- Mix with a spoon. Note…it will be a bit runny. Spoon it onto your parchment and make little circles. About 8.
- Place in oven about 10 minutes, flip and cook another 5-7 minutes. Take out and cool on a wire rack
- If you want you can fry up on a pan before eating
So, somewhere along the way I saw a post for cookie dough bites using chickpeas and another using flax seeds. Since that was a long time ago and I do not use those two ingredients, I didn’t pin them or put them into my favorites bar. Last time I made the energy balls I remembered that I wanted to try out a raw cookie dough type recipe. Here is what I came up with. I loved them but they were a little on the sweet side. I made them into tiny little balls instead on two bite size.
Cookie Dough Bites
- 1 1/4 cup raw almonds
- 1 cup raw walnuts
- 1/4 cup raw macadamia nuts
- 3 T chia seeds
- 3/4 tsp cinnamon
- 1/2 cup coconut flour
- 1/4 tsp salt
- 1/3 cup maple syrup
- 1/4 cup chocolate chips or 90% lindt bar chopped up
- In your food processor, add in almonds, walnuts, macadamia nuts, chia seeds, flour, cinnamon and salt. Pulse until you get a fine meal, scraping down the sides a few times.
- Either stream in or add small amounts of the maple syrup at a time and blend until smooth.
- Stir in chocolate
- roll into small balls and refrigerate until ready to snack!
Next time I am going to try only almonds and more macadamia nuts(if I can afford them!) and use dried cranberries and some small bits of white chocolate. I will probably reduce the amount of syrup with the white chocolate being so sweet.