Kid Approved Green Smoothie

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.

Enjoy!

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Banana pancakes

Today I took my recipe for my souffle, tweaked it and turned it into pancakes. It turned out great and everyone ate them…and not a spec of flour in them. Horray! They are a great way to get protein into your kids when all they want is a pancake.

Banana Pancakes

  • 2-3 bananas (today mine were on the green side as I just bought them, oh well…less sugar)
  • 4 pastured eggs, separated
  • 2 Tbsp butter (or coconut oil) **I would melt them to rm temp if not using a high powered blender like blendtec
  • pinch of vanilla bean powder (or a splash of vanilla)
  • dash or two of cinnamon
  • pinch of pink salt

In a large bowl, beat egg whites stiff. In processor, throw everything else in and pulse until smooth. Fold yolk mixture into the whites quite well. Fry up on a pan at medium heat. These take a bit longer than traditional pancakes. When you flip them, squish them a bit to even them out as they are very fluffy. Top with butter, maple syrup, berries, drizzle of raw honey or the best…coconut cream whip! YUM.

 

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Muffin Base (GF, DF, grain free)

I wanted to post a basic muffin base that I use to add chocolate chips, blueberries, raisins and a shredded carrot or whatever else your mind can come up with. I do not add nuts to my baking because I do not want to cook them. SO…these I use when I need a snack for my daughters school or need to take something to a brunch. I usually have a version of muffin in my freezer at any time to pull out for a snack in case I didn’t get to the grocery store and have a hungry preschooler who doesn’t want yet another egg!

Muffin Base (GF, DF, grain free)

  • 1/2 cup coconut flour, sifted
  • 1/4 tsp pink salt
  • 1/4 tsp baking soda
  • 4 lrg pastured eggs, room temp*very important if using coconut oil…so it doesn’t solidify**
  • 1/2 c maple syrup or honey(or other liquid sweetener of choice)
  • 1/2 – 1 Tbsp vanilla (depends on what you are adding as optional..blueberries add more, carrot add less)
  • 1/4-1/3 cup unsalted butter, melted (or coconut oil to make vegan)
  • 2-4 Tbsp coconut milk or water
  • OPT: 1/4 cup chocolate chips, 1/3 cup blueberries…etc. Really anything adding up to btwn 1/4 – 1/3 cup. **If you add frozen blueberries you will need less(or none) water.

Make 6-8 muffins. preheat 350

In food processor, blend all dry ingredients. Add in liquid ingredients. Blend until smooth. May need to scrape down the bowl. Stir in optional ingredients and fill each muffin liner with about 1/4 cup batter. Bake about 20 minutes or until toothpick comes clean. Once cooled fully, cover and store in fridge or freezer.

Note about butter or coconut oil. I like a more moist coconut flour muffin so I add more. If you like a drier version, add less.

This is my strawberry muffin. I’m experimenting with half the syrup and xylitol and soda water.

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Crepes (GF, DF, grain free, nut free, almost paleo)

I love crepes. I love using them for sweet breakfasts and savory suppers. They are pretty much once a month thing…until I went paleo/Bulletproof. I have tried SO many different recipes using only eggs, coconut flour, rice flour and even collagen. Nothing worked well or tasted half decent. We have come to realize that we (my family) are not that sensitive to nightshades and do not care about the occasional insulin burst from so much starch. These are a treat for us on a weekend.

Crepes (GF, DF, grain free, nut free, almost paleo)

  • 7 eggs
  • 1/3 + 2 TBSP potato starch
  • 1/2 cup + 2 TBSP water
  • imersion blender and large bowl

First, blend the eggs until they are frothy (30 sec). Add the starch and water. Blend again until smooth (45 sec). Ladle small amount onto a hot pan and swirl around. Cook until edges start to curl a bit then flip over. I use med heat and generally a smaller pan. Before each ladle stir the batter really well as the starch tends to settle.

I know this recipe isn’t close to being bulletproof…what can you do. I’m human. I eat better than most people I know.

Chocolate Zucchini Muffins

So I need to be able to send snack occasionally for my daughters preschool class and they have fruit, veggie, dairy and bread days. But how do I send something for my bread day that all the kids will like that is also…gluten, dairy, nut, peanut and seed free….not to mention little to no sugar. You see, I must send something that she can eat too because there are enough days where she just takes her own snack and it is nice to be able to share the same thing with all her friends. I found the original recipe on comfy belly but needed to make some changes to reduce sugar and get better ingredients. So…here is what I came up with. The only thing I would like to play with next time I make it is taking out the egg yolks(so I don’t oxidize the good fat when it cooks) and use all egg whites. I will update when I make them again at the end of the month.

Chocolate Zucchini¬†muffins (or bread, but I’ve never tried it)

2 cups finely grated organic zucchini
4 eggs
2 T melted grass fed butter
1/3 cup honey
1 T vanilla
1/3 cup coconut flour
1/4 cup cocoa powder
1/2 tsp baking soda(always aluminum free!)
1/2 tsp hymilayan salt
1 bar 85% Lindt (chopped small)

Preheat oven to 350

Grate all zucchini and use a towel or cheese cloth to wring out all the water from the zucchini. Put some muscle into this…it really needs to be as dry as possible.
In a food processor, add zucchini, eggs, butter, honey and vanilla. Pulse together.
Add in coconut flour, cocoa, baking soda and salt. Pulse together, scraping down once or twice.
Let sit for a few minutes for the coconut flour to absorb all the liquid.
Stir in chocolate

Line muffin tins with papers
Fill about 1/4 cup into each one. Makes between 8-10.
Bake about 30-40 minutes (and apparently 40-50 for bread)

Meatballs with homemade tomato sauce

So…for my meatball recipe. I tend to make this one in HUGE batches and freeze it because it makes amazing lunches.

I’ll get right to it.

Meatballs with homemade tomato sauce

1 lb regular grass fed ground beef
1/3 cup finely cut leek(white only)
1 pastured egg white
1 clove grated garlic
1/4 tsp hymilayan salt
Tomato sauce** (depending on how saucy you like things…but you need enough to simmer the meatballs in. Between 2-4 cups, I use 4)

Let meat sit on the counter until it comes to room temp.
While this happens, cut up your leek and saute in fry pan with a tbsp of water until just soft. Let cool completely.
When meat is at room temp. put it in a large bowl with leek, egg white, garlic and salt. Mix with your hands until combined.
I place out wax paper on the counter for placing my meatballs on.
Put the tomato sauce in the fry pan and let warm on just below med (3-4).
Roll meatballs into small balls about heaping tbsp worth. You don’t want them too big because they will take too long to cook through.
Once all are rolled, fill the pan with meatballs. It is really important to make sure none touch and do not over crowd the pan. It usually takes me two rounds.
Continue to simmer and turn to cook completely. Once the first batch is done, remove them with a slotted spoon and place in a bowl. Put your next batch in.
Once all done, you can divvy up the meatballs into containers and add the sauce back.

**If you do not have enough sauce, you can add a can of crushed canned organic tomatoes to the homemade sauce, but I try to stay away from anything canned**

Roasted Cherry Tomato Sauce

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)
Avocado oil

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.