Happy New Year! I can’t believe how fast the holidays came and went, but I’m excited to start a brand new year. This will be my first Breakfast and a Book post for 2019. I haven’t shared many breakfast posts since June of last year, but I hope to pick up with more of these in the near future.
Hello! How’s everyone doing this week? I’m amazed to be back this Wednesday with another Breakfast and a Book post. I found this wonderful recipe for gluten free pancakes that I tweaked up a bit and had to share! The original recipe is from Chef Rosa on YouTube (be sure to check her out), but I changed this one up quite a bit and used what I had on hand. These came out like French toast! I hope you guys are ready for a delicious gluten free, dairy free, egg free pancake!
Gluten Free/Dairy Free/Egg Free Cherry Pancakes
- 1 cup gluten-free flour
- 1 TB baking powder
- 1/4 tsp. salt
- 1 TB sugar (I used brown)
- 1/4 banana
- 1/2 to 1 TB coconut oil
- 1 TB vanilla
- 1 1/4 cups almond milk
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- A scant handful of cherries
Hello everyone! I hope you’re all doing well this week. I’m sorry it’s been so long since I did a Breakfast and a Book post. I don’t seem to have very many interesting recipes to share with you all, but I think once fall rolls around I’ll be baking more and I’ll have some good recipes to share.
I decided to go out and forage for some plants to make some fresh juice this morning. I love doing this first thing in the morning. It’s very grounding and relaxing just listening to the different sounds around you in nature. Continue reading “Wednesday’s Breakfast and a Book: A Mother’s Goodbye by Kate Hewitt – Foraging for Fresh Juice!”
Hello everyone! I hope you’re all doing well this week. It’s hard to believe we are in the middle of May already. Time is flying this year! I’m sorry I haven’t been doing many Breakfast and a Book posts lately, but life has been a little crazy. I hope to pick back up with more of these during the summer when I have a little more time in the mornings.
I’ve had this recipe in mind for some time now. I cook it often, but the difference now is that I don’t have it with eggs like I used to. For breakfast, this can be served with fried eggs or scrambled eggs mixed in. Continue reading “Wednesday’s Breakfast and a Book: Spaghetti Squash – In the Shadow of the Hanging Tree by Michael A. McLellan”
Hey guys! Hope everyone is doing great this week! I’m back today for Breakfast and a Book with a new recipe I made for the first time this morning. I also have a new book to share that I’m reading with my children. It’s going to be an awesome day!
Today I decided to make a smoothie bowl for the first time. I have no idea what took me so long, but these seem to be all the craze, so I went with Anthony William on this recipe. He shares this smoothie bowl and other recipes on his website. You can also find this recipe in the Life Changing Foods book I’m currently reading. Continue reading “Wednesday’s Breakfast and a Book – Papaya Smoothie Bowl – Shadow Weaver by MarcyKate Connolly”
Hello everyone! I hope you’re all doing well today. I’m not reading any new books this week because I’m still finishing Happily by Chauncey Rogers, so I thought I’d share one that I’m rereading after making the decision to purchase. It’s Life-Changing Foods by Anthony William. ❤
In late 2016 I started reading Life-Changing Foods by Anthony Williams. I picked up the book instantly at my local library after seeing the cover and reading the summary. I read through the foods and recipes without paying much attention to the author’s story. It wasn’t until I read Thyroid Healing that I understood more about who the author was and where he was coming from as a medical medium. Continue reading “Wednesday’s Breakfast and a Book: Life-Changing Foods by Anthony Williams – Medical Medium – Fruit!”
Hello, friends! How’s your week going? Today I have a new smoothie for you that I believe will knock your socks off! I also have two new books to share. Let’s get going!
When I think of fairy tales, I think of pumpkins and that’s why this recipe was slightly inspired by Happily, a book by Chauncey Rogers that I’m starting this week. You can learn about this book below. Continue reading “Wednesday’s Breakfast and a Book – Pumpkin Pie Smoothie – Happily by Chauncey Rogers – The Secrets She Keeps by Michael Robotham”
Hello, lovely friends! How is everyone doing this week? I’m feeling pretty good myself and trying to stay caught up here. I may be cutting down to one or two breakfast posts a month as spring is coming in and I have much to do outside. My reading has slowed, but I hope to keep up to at least a book a week for now.
This week I have a new recipe, new tea, and a new book to share!
Greetings, friends! Happy Wednesday to everyone. 🙂 I hope you’re all enjoying the week so far. Today I have an awesome healthy breakfast recipe for you and also a new ARC that I’m reading for this week.
This recipe came to me last night after talking with my friend Nel. We talk about food pretty much on a daily basis and she mentioned making this recipe for breakfast this morning. I was intrigued as soon as I opened the link! It includes five different ways to make overnight oats and I spotted one titled “Chocolate Coconut Overnight Oats” which screamed my name. I mean, any recipe containing chocolate for breakfast is pretty much going down in my book. Check out Nel’s blog this morning to see the one she chose to make–Berries and Cream!
Hey everyone! Happy Wednesday! I hope you’re all doing well and enjoying the week. Today I have a special shake/smoothie recipe for you that is unbelievably good and also two books that I’m reading this week.
The smoothie I have to share with you today came as a complete surprise to me. I learned about it from Mimi Kirk (one of my favorite raw foodists) and I’ve made it at least twenty times since! I’ve never been a fan of avocados and I have to admit, I was leery about making this. The results were amazing.
Happy Wednesday, friends! How’s everyone doing this week? Are you all reading anything interesting? I totally went off my reading schedule to fit a new ARC in. I’ll be sharing that today and also a new recipe from the Thyroid Healing book by Anthony Williams that I talked about a few weeks ago. I hope you enjoy!
I was a little late this morning and needed a quick breakfast. I’ve been thinking about this recipe since I first saw it and thought I’d give it a try. There’s no cooking involved and this was super fast! Continue reading “Wednesday’s Breakfast and a Book – Apple Porridge with Cinnamon and Raisins- Star Anise and Cinnamon Tea – Baby Teeth by Zoje Stage”
Hello everyone! How’s your week going? Are you reading anything good? I’m back today with a book I’ve started this week and a recipe I’ve been wanting to share since last year! Hope you enjoy 🙂
I decided yesterday that I wanted to have raw cookies for breakfast this morning. It’s been some time since I made these because my dehydrator was in the process of being fixed. I have a love hate relationship with my Sedona dehydrator because it functions very well, but it’s required repair three times since I got it five years ago! When I say fixed, I mean they send me the part and I fix it, haha. So, my warranty is up now and I’m hoping that I’ll at least get another good year out of it.
This particular raw cookie is my own creation. I’ve made so many different recipes and finally just decided to make them the way I want, with the ingredients I enjoy. Here’s what I did.
- 2 Cups Almonds
- 5 Dates (Pitted)
- 2 TB Raw Honey
- Half cup soaked raisins (soaked overnight in water – save the water)
- 2 TB Coconut Oil
- Half tsp. cinnamon
- Dash of salt
- 1/4 tsp. ground nutmeg
- Cacao nibs (roughly 1/4 cup)
- 1/4 to 1/2 cup shredded coconut
- Chopped dark chocolate (roughly 1/4 cup)
- 1 tsp vanilla extract
The first thing you do is put your almonds into a processor and give a few pulses until you get a course meal.
Now add in your coconut oil, honey, a few tablespoons of your raisin water, and the dates. Blend this up until it gets nice and sticky.
Dump this into a bowl and add in everything else until well blended. I use a microplane to grind up fresh nutmeg. Also, Bob’s Red Mill has a nice shredded coconut that doesn’t contain sulfites.
Howdy everyone! I hope you’re all doing well and having a great week so far. I’m doing pretty good and getting caught up on reading. I’ve added a few books to my challenge and seem to be on track for the most part so far.
Today I wanted to share a recipe I found online for baked oatmeal. I’ve been aiming to try baked oatmeal for some time after chatting with my friend Jennifer about it. Can you believe I’ve never made it? Well, here’s the recipe that I found, but I ran into some problems.
Baked Oatmeal II
- 3 cups rolled oats
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 eggs
- 1/2 cup melted butter
- 2 teaspoons vanilla extract
- 3/4 cup dried cranberries
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9×13 inch baking dish.
- Bake in preheated oven for 40 minutes.
So the issue I had with this recipe is that I can’t use dairy, eggs, or butter because I’m working on sticking to the protocol in the Thyroid Healing book I discussed last week. So, I got online and found a link at sheknows.com for egg substitutes. Here’s what I found out!
I decided to substitute the eggs with applesauce. Then I went over to Dr. Axe’s site ❤ to find some good butter substitutions. I decided to sub the butter with coconut oil and I used almond milk in place of cow’s milk. If you don’t have issues with dairy, eggs, and butter, just make it the way it appears above! I just know this is going to be delicious either way.
Here’s what I did:
I put all my dry ingredients in a bowl and mixed it up a bit.
Then I added in the wet ingredients and mixed it well. This includes the vanilla which isn’t pictured.
I mixed in the raisins last. The recipe calls for cranberries, but I’m not a huge fan of cranberries when it comes to oatmeal, though I do use them occasionally.
I put the mix into a 13×9 glass pan and baked at 350 degrees for about 50 minutes. I set the timer for 40 minutes, but it needed extra time to crisp up at the top.
It pretty much came out looking the same way it went in.
I cut it into pieces and served with a drizzle of honey and fresh almond milk.
This was pretty good even with the substitutions, but looking back, I think an hour in the oven would’ve been better. It had a crisp top and was quite soft on the bottom. It sort of reminded me of a soft, warm granola bar.
Hello again, friends. 🙂 I have a new smoothie to share for breakfast today and a few new books that I’m reading this week as well.
I picked up a new book regarding healing thyroid conditions which I almost didn’t do because I’ve read so many of these types of books. I honestly thought it would just be repetitious. I was very wrong! I read this author’s other book Life Changing Foods and really enjoyed it, so I gave this one a go.
One of the recipes in the book is titled “Thyroid Healing Smoothie.” Of course, this is a basic mango smoothie that’s healthy for everyone, so here it is!
Ingredients: (1 serving)
- 2 cups frozen mango
- 1 banana
- 1 cup water
Suggested additions which are optional: spinach, arugula, kelp powder, ginger, orange, cilantro, aloe vera gel, raspberries.
Combine chosen ingredients into the blender and blend until smooth.
Here’s what I did…
I ended up making this a few times on different occasions. The first time I added in some cilantro and ginger. It was fairly spicy and thick because I used all frozen mango and banana.
This morning I did it without the two added ingredients and just stuck with mango, banana, and water with a handful of almonds for some creaminess.
It was pretty good and filling! I figure it runs right around 400 calories so it’s a nice breakfast smoothie with tons of vitamins and minerals. You can easily add in more calories by adding any suggestions above or some of your own.
This Week’s Books:
Yesterday, I introduced a few challenges that I’m working on and I added my first two books. Another book I’m currently reading is the Thyroid Healing book you see above. I have a lot to say about this book and will be reviewing it very soon! I’m working on the protocol he recommends and I want to see if it helps with some of my symptoms. I’ll be doing an analysis of the book and I’ll also share my review and my story later in the week. This is an eye-opener!
Medical Medium Thyroid Healing: The Truth behind Hashimoto’s, Graves’, Insomnia, Hypothyroidism, Thyroid Nodules Epstein-Barr
Blurb: If you’re an avid reader of health books and articles and you think you’re aware of the latest thyroid health information, you’re going to be more than surprised—maybe even shocked—at how much more there is to know. Thyroid Healing is like nothing you have read or heard, and it will bring you true comprehension of the undiscovered inner mechanics of our thyroids for the first time ever.
Experience the epic truth about your thyroid from the #1 New York Times best-selling author of the Medical Medium series!
The thyroid is the new hot topic in health. Across age groups, from baby boomers and their parents to millennials and even children, more and more people—women especially—are hearing that their thyroids are to blame for their fatigue, weight gain, brain fog, memory issues, aches and pains, tingles and numbness, insomnia, hair loss, hot flashes, sensitivity to cold, constipation, bloating, anxiety, depression, heart palpitations, loss of libido, restless legs, and more. Everyone wants to know how to free themselves from the thyroid trap.
As the thyroid has gotten more and more attention, though, these symptoms haven’t gone away—people aren’t healing. Labeling someone with “Hashimoto’s,” “hypothyroidism,” or the like doesn’t explain the myriad health issues that person may experience. That’s because there’s a pivotal truth that goes by unnoticed: A thyroid problem is not the ultimate reason for a person’s illness. A problematic thyroid is yet one more symptom of something much larger than this one small gland in the neck. It’s something much more pervasive in the body, something invasive, that’s responsible for the laundry list of symptoms and conditions attributed to thyroid disease.
In Medical Medium Thyroid Healing, Anthony William, the Medical Medium, reveals an entirely new take on the epidemic of thyroid illness. Empowering readers to become their own thyroid experts, he explains in detail what the source problem really is, including what’s going on with inflammation, autoimmune disease, and dozens more symptoms and conditions, then offers a life-changing toolkit and many new recipes to rescue the thyroid and bring readers back to health and vitality. It’s an approach unlike any other, and as his millions of fans and followers will tell you, it’s the approach that gets results.
MORE on BOOK 3 of the MEDICAL MEDIUM SERIES:
If you’ve struggled with any chronic health issue, you’re not alone—you are one among millions confronting the mysterious symptoms that medical communities have begun to connect with thyroid illness. Like so many, you want the greater truth about the thyroid.
We’ve already waited 100-plus years for real insights from medical communities into thyroid problems, and they haven’t come. Even the most recent expert opinions don’t yet have a handle on what’s really behind your suffering. Hashimoto’s is not the body attacking itself. There’s more to thyroid cancer than we’re being told. You’re not hopeless if you don’t have a thyroid anymore. Thyroid illness should not be blamed on your genes. Today’s thyroid diagnoses do not explain your years of suffering with mystery symptoms.
You shouldn’t have to wait another 10, 20, 30, or more years for scientific research to find the real answers. If you’re stuck in bed, dragging through your days, or feeling lost about your health, you shouldn’t have to go through one more day of it, let alone another decade. You shouldn’t have to watch your children go through it, either.
The meaning behind today’s widespread thyroid illness is so much bigger than anyone has yet discovered—what you’re about to read is unlike any information you’ve ever seen. It’s time for you to take control and become a true thyroid expert. Discover the real reasons and the healing path for dozens of symptoms and conditions, including:
ACHES AND PAINS
ANXIETY AND DEPRESSION
BRAIN FOG AND FOCUS
FIBROMYALGIA AND CFS
HAIR THINNING AND LOSS
HEADACHES AND MIGRAINES
MYSTERY WEIGHT GAIN
TINGLES AND NUMBNESS
“Since reading Medical Medium Thyroid Healing, I have expanded my approach and treatments of thyroid disease and am seeing enormous value for patients. The results are rewarding and gratifying.”
— from the foreword by Prudence Hall, M.D., founder and medical director of The Hall Center – Goodreads
Hello everyone! I hope everyone is having a great week. I’m back today for Wednesday’s Breakfast and a Book with a new recipe, tea, book, and update!
It was -17 degrees yesterday morning and with all the snow and cold weather, I was really craving biscuits. I don’t know what it is about a hot drink and biscuit in the morning, but it’s what I was craving and because I’m gluten free, I had to figure something out. I’ve been trying to go completely 100% gluten free for some time now, but sometimes I slip up and have wheat. The truth is, I love wheat, but my body doesn’t and it makes me so sick. So, here’s a gluten free biscuit recipe that I found online. It’s pretty good. This is the second time I’ve made it and this time they came out much better. I did learn a few things this time around that I need to improve on. Gluten free baking isn’t always easy, but I’m learning.
GLUTEN FREE BISCUIT RECIPE from Spinachtiger.com by Angela Roberts
- 6 tbsp Butter, unsalted
- 2¼ cups (342 grams) plus more for dusting I recommend Bob’s Red Mill 1-1 Flour order here
- 1 tablespoon gluten-free baking powder
- 1 teaspoon sea salt
- 2 tablespoons of golden flax meal (see notes)
- 2 tablespoon sugar (optional)
- 1 egg
- 1 cup buttermilk (see notes for substitutes)
- 3 tablespoon whole milk ricotta cheese (see notes)
- Cut butter into small pieces. Freeze for 15 minutes.
- Whisk together the dry ingredients, flour, salt, baking powder, golden flax meal, sugar.
- Add in butter with your hands or pastry cutter. (The Video shows how to do this).
- Mix Ricotta Cheese with Buttermilk. Add egg to the milk mixture. Stir.
- Add in to mixture. Use a wooden spoon.
- Mixture should be wet. Put some more flour on bottom and top of sticky dough.
- Form into a disc. Cut Biscuits.
- Put on a baking dish separated.
- Bake at 450 degrees for 15 to 20 minutes.
- Let them cool at least 5 minutes or longer. Until they cool, the biscuits are gummy. They get better as they cool, very different from biscuits with gluten.
However, if you are skipping the ricotta cheese, adding the two tablespoons of golden flax meal will make a difference.Milk Substitutes: You can use water with a teaspoon of vinegar. Some have also been successful using coconut milk. (Still use vinegar). Vinegar is a tenderizer.
Here’s what I did:
I mixed together all the dry ingredients. I used Namaste Foods Gluten Free Flour that I picked up at Costco.
I didn’t have ricotta cheese, so I used cottage cheese that I pulverized in my Vitamix. I also didn’t have fresh buttermilk on hand, so I added a little vinegar to the milk and let it sit for about 5 minutes or so. I chopped up the butter into dice sized pieces and froze it for about 10 minutes.
I mixed the butter into my flour mixture and used my hands to break up the pieces into crumbs. I ended up using a really large fork to help out.
I whisked in the egg and cheese into the milk and added it all to my flour mixture, turning with a wooden spoon until just mixed.
The dough was very sticky and I couldn’t get a picture with my hands so messy, but basically, I patted it out on the counter with a little flour underneath and on top.
I put them in a nicely greased cast iron pan, sides touching. I had four extra biscuits and put them into a separate cast iron pan, sides not touching, just to sort of experiment a bit.
I baked these in a 475 degree oven on convect, which means the oven was lowered to a temp of 450 degrees. I could tell that the separated biscuits looked a little more brown with nice edges at around 17 minutes.
The other pan turned out okay, but the edges were more soft. These biscuits also didn’t cook as quick and I ended up cooking them another five minutes or so. We completely cooled them before eating as Angela suggests with her recipe.
The family consensus was that you really need jam, peanut butter, or butter to make these taste great. They were sort of bland without something on them. The consistency is definitely not like a wheat biscuit, but it was pretty good! I think Angela did an awesome job creating this recipe. I had my biscuit with homemade plum jam.
Next time, I’ll make it with the ricotta cheese and I’ll cook them on a cookie sheet with sides not touching. I think this will make a huge difference. The consistency of this biscuit sort of reminded me of a English muffin, which I love!
For my tea this morning, I used this little packet of herbal tea that I received in my Owlcrate a few months ago. It’s an Owlcrate exclusive from Riddles Tea Shoppe and Curiosities titled Sherwood Forest, which is decaf Ceylon tea with sweet blueberry.
Here are the ingredients below. This is a new favorite! The blueberry aroma when steeping this tea was so enticing. You could smell it throughout the kitchen.
Good day everyone! I have this awesome recipe to share with you today that is new and I just cooked it for the first time this morning. There’s also a new book to share. I hope you enjoy!
A few months ago I had to revert to a gluten-free diet once again which is not easy in my opinion. Once you get used to using wheat in everything, it becomes hard to not have those food items anymore. Well, I found this flour at Costco a few days ago and thought I’d give it a shot!
I used the recipe that’s right on the back of the bag which is also on their website with tons of other recipes. Here’s the original recipe.
Perfect Blueberry Pancakes
Note: This recipe must be made with blueberries to turn out right. For regular pancakes we recommend our Waffle & Pancake Mix.
1-1/4 cups Namaste Perfect Flour Blend
1 tbsp baking powder
1/2 tsp salt
1 tbsp granulated sugar
1 tsp baking soda
1-1/4 cups milk, any kind
2 tbsp melted butter
1/2 tsp vanilla
1/8 tsp nutmeg
1 cup fresh or frozen blueberries
- Combine dry ingredients in medium bowl. Whisk together the liquid ingredients in large bowl.
- Add dry to liquid, combine well. Preheat griddle or pan to medium heat. Pour batter by 1/3 cupfuls onto sprayed griddle. As with all pancake batter, batter may thicken as it sits. Add more liquid as necessary. Sprinkle with blueberries.
- Cook until bubbles appear and bottom is golden brown. Flip and cook a minute or two longer.
-I ended up doubling the recipe. Here’s what I did.-
I added all the dry ingredients to a bowl and whisked it together. Then, I added all the wet ingredients and spices into my Vitamix and mixed it on low until incorporated. I used almond milk. I then added in the wet with the dry and whisked it up.
Cook on low heat a few minutes each side. We ended up with some weird shapes because the batter was so thick, even with added almond milk!
Once I flipped them, I realized it wasn’t going to be a big deal. They were cooking beautifully.
These were surprisingly good! My kids even loved them! We also had some all natural sausage links from Costco with the pancakes. It was a delicious breakfast.
Hello all! I hope everyone is having a good week. I’m doing pretty good but fighting a bad infection and took this as an opportunity to share a favorite healing smoothie with you that helps people who are taking antibiotics or those that just need to heal.
I found this smoothie from a doctor who actually battled autoimmune disease herself at one point. She was able to heal herself and became healthy again. This is one of her favorite smoothies, but I change it up just a bit and add in some probiotics for added health. I chose to have this one this morning because I’m currently taking antibiotics and want to help replenish my good bacteria. Even if you aren’t taking antibiotics, many people are deficient when it comes to good bacteria. Eating yogurt and fermented foods can help.
Here’s what I used…
2 frozen bananas
1 cup other frozen fruits
3/4 cup – 1 cup kefir
1 huge container of spinach or kale or close to a pound
1 handful of flax seeds
Water to add
Here’s what I did…
Add everything to the blender starting with the frozen banana, kefir, greens, more frozen fruit and then the flax seed. Add water to just below the greens. Blend on low and then up to high for about a minute until everything is smooth.
Sprinkle with chia seeds if preferred.
This is one of my favorite smoothies for healing, although it’s not one that I love to drink. It’s not super sweet and sweet is what I prefer, but this is great for health and not everything that’s healthy is going to taste awesome all the time. I’m not a ‘greens’ lover, but spinach is mild and I can handle it because it doesn’t have a huge grassy flavor.
Think Health! 🙂
If you’d like to learn more about Dr. G, you can find her on YouTube. Here’s her video where she makes this green smoothie.
Happy Wednesday everyone! Today I have a special healthy recipe for you and a new book!
I had a hearty soup planned for last Wednesday, but we’ve been so busy with the puppies and I haven’t had much time to post like I’d like to. I’m hoping to share some amazing recipes throughout November and December!
In the fall and winter, I eat soup nearly every day. I love it first thing in the morning. This just happens to be a staple from Dr. Gerson that I hope you will try.
This soup (Hippocrates soup) comes from The Gerson diet. Some of you may have heard of Dr. Gerson–he treated cancer with many unconventional treatments until his death in 1959. When I went through my healing process of trying to stop my body from attacking itself, I started on the Gerson diet while supplementing with smoothies and juices. This is just one of the things I did to help myself.
What I do is make the soup on the weekend. The yield I aim for is about six quarts and I refrigerate them, using one per day, throughout the week. Some of you might be thinking that soup isn’t a good breakfast food, but the truth is, breakfast is whatever you want it to be and this recipe is a very healthy way to start the day. It’s a delicious hot drink for any time of year! I don’t think you’ll be disappointed with it. You don’t have to be sick to have this soup either. It’s an overall healthy start to the day or any time of the day for that matter.
Healing the Gerson Way: Defeating Cancer and Other Chronic Diseases
Here’s how I make it…
I like to get about six quarts, so I usually double the recipe. Also be sure to use organic whenever possible.
I bunch of celery
1 bunch of parsley
1-2 pounds of potatoes. I’m using Japanese sweet potatoes. They are so delicious!
1-2 pounds of tomatoes
2 large onion
About 6-8 cloves of garlic
Chop it all up into a pan. I like to peel the potatoes and garlic.
For the leeks, you really need to chop up any green that you use and then rinse. There’s always dirt in the layers. This is personal preference, but you never know what’s in the layers if you don’t chop them first. You can see all the dirt in these organic leeks below.
Just give the chopped up leek a good spray. I like to use most of the leek, but I do cut off about 1/3 of the green ends.
Fill up your pan until everything is chopped.
Then add water just to cover the vegetables. I ended up adding a garnet yam that needed to be used.
As soon as it boils, turn it down and simmer it for about 1 1/2 hours.
Let it cool a bit. Then you can transfer it to your blender and blend it in batches.
Blend it up until smooth. What’s nice about the Vitamix is that you can put it in hot if you want to. It can handle super hot liquids!
Happy Wednesday everyone! I’m back this week with a new recipe and two books that I’m reading. I hope you enjoy!
Rice Pudding Smoothie
1/2 cup almond milk
1 Frozen banana (substitute ice for the banana if you’d like)
1 TB Vanilla
1 heaping tsp of raw honey
1 stevia packet
1/2 cup white rice (cooked and cooled)
1/4 to a 1/2 tsp. cinnamon
Pinch of nutmeg
Add everything into the blender in the order specified omitting the rice. Blend it smooth, then add in the rice and pulse a few times for 5 seconds or so. If you blend the smoothie too much, it will get very thick and hard to drink.
Here are some of the spice brands I like to use. I buy all of these from Costco.
I like to use a microplane to grind down my nutmeg and other whole spices. It’s so easy and fresh spices really make a difference.
I ended up doubling the recipe to make a few servings. The key is to stick with the exact amount of ingredients. If you add to much rice, it will ruin the smoothie. Stick to the ratio in the recipe above and it’ll be perfect.
After last Wednesday’s Breakfast and Book, my week sort of fell apart. This week is much better and I hope everyone else is having a great week too. I’m back with a new book and recipe that I hope you will enjoy.
Last week I mentioned that I was back to gluten-free again. It’s actually been close to a month now that I’ve not allowed myself to have any baked goods at all. I’m not supposed to have gluten, yet I’ve learned that a little bit won’t kill me, but my problem is moderation. Gluten causes me to have horrible sick feelings and headaches like you wouldn’t believe. So, I’ve pretty much stayed with salads, smoothies, and juices for the past four weeks or so and all is working out well. I’m still eating eggs and nuts too to help keep myself satisfied. My body is refreshed again and I’m feeling quite well.
One of the books I’ve been using is titled Healing Tonics, Juices, and Smoothies which I’ve already introduced to you in a previous Breakfast and a Book post featuring the Funky Monkey Smoothie. I have that smoothie nearly every day and love it so much. If you haven’t tried that smoothie yet, give it a chance because it’s my new favorite smoothie of the year!
I thought I’d share one more favorite recipe from this book today as I’ll be reviewing it hopefully later today or tomorrow.
The juice recipe I’m sharing today is titled “Sweet Golden Sun” and it’s very delicious.
Here are the ingredients:
- 1 inch of fresh turmeric (I’m using fresh dried turmeric)
- 1 sweet potato
- 1/2 of a pineapple
That’s it! Three ingredients!
Wash and peel all produce. If you’re using fresh turmeric, start with that and juice everything after it. This allows the sweet potato and pineapple to push all that wonderful turmeric goodness out of the juicer and into your cup.
Why do I love this recipe so much? It’s packed full of nutrients and turmeric is a huge anti-inflammatory. This is a great start to your morning and a great cold/flu fighter.
*This can be adapted into a smoothie very easily. Just cook the sweet potato first, then blend everything in the blender. This is a great winter smoothie.*
Here’s what I did:
Wash, chop, and peel. I already had some pineapple in the refrigerator ready to go.
I’m using some smaller size sweet potatoes. One garnet yam and two Japanese sweet potatoes. Japanese sweet potatoes are my absolute favorite and they’re so sweet.
I’m using fresh dried turmeric that I dried. It’s so easy to do and I’ll do a post on that soon.
Put the produce through the juicer alternating with pineapple and sweet potato. Save the dried turmeric for after the juice is complete.
Mix in about 3/4 tsp dried turmeric to your juice.
Happy Wednesday everyone! I hope everyone is having a great week so far. Here’s a new recipe and book for this week!
Last month I had to go back to strictly gluten free and have been making mainly juice and smoothie recipes. Last time I shared the ‘Funky Monkey‘ smoothie, and let me tell you, I’ve had that smoothie nearly every day since! I love it. I can’t say enough about the book where I found this recipe- Healing Tonics, Juices, and Smoothies. This is a five-star book for me and I’ll be reviewing it this week!
So, today’s recipe is one that I’ve made for years and thought I’d share it because some people don’t like banana in their smoothies and this one is bananaless! It’s chock-full of vitamin C which we could all use a hefty dose of this time of year as the colds and flu sweep in. I’ve already heard of a few cases of flu near my home state, so why not be prepared?
The Recipe: Vitamin C Smoothie
1 cup of milk of your choice – I’m using coconut, but almond works great too.
1 cup of strawberries (frozen preferred)
1 cup of pineapple
1 to 2 oranges (a few tbsp of orange juice concentrate work well as a sub)
1 slice of ginger
1 Tbsp of raw honey
Supplements of your choice* See below
1 cup of ice or a little less if you’re using frozen strawberries
Put everything in the blender in the order listed. Ice is always last.
Here’s what I did
I didn’t have coconut milk, so I basically just add in dried coconut and water and make my own. I used about a 1/3 cup of coconut. This brand does not contain sulfites which is why I buy it.
I added the coconut to about a cup of water. I’m not going to blend it yet and will add everything before blending.
Add everything else in, ending with the frozen ingredients. The pineapple I chopped up includes the core. Don’t kick out the core! It’s a very healthy addition that can be blended. It contains the highest concentration of bromelain, which helps reduce pain and inflammation in the body. The Vitamix has no issues with shredding the core up.
Use frozen strawberries for a nice thick smoothie. To freeze strawberries, just put them on a cookie tray so they’re all separated and freeze for about 6 hours or so. Then take them out and store them in a bag.
Also, store the remaining pineapple in the fridge in a jar or other container. I like using glass whenever possible when it comes to storing cut produce.
Peel the ginger and add.
Add the honey. I love this Great Lakes brand honey I found at Costco. You know it’s raw when it won’t slip off the spoon.
I added a few supplements: Lucuma powder, Maca Powder, and Bee Pollen – about a teaspoon each.
Maca is a superfood and great for regulating hormones. Lucuma is also a superfood powder that’s great at removing inflammation from the body, helps maintain skin health, and promotes physical endurance.
Bee Pollen – Some people are allergic to this, but I have severe seasonal allergies and I’ve never had any issues with it. It’s so close to being a perfect food as it has all the nutrients that humans need to survive. Here’s what Dr. Axe has to say about Bee Pollen…
“Bee pollen is wonderful for natural allergy relief and is responsible for the many health benefits of raw honey. It’s rich in vitamins, minerals, proteins, lipids and fatty acids, enzymes, carotenoids and bioflavonoids — making it an antibacterial, antifungal and antiviral agent that strengthens the capillaries, reduces inflammation, stimulates the immune system and lowers cholesterol levels naturally.”
Blend it up!
You can click on the pictures below.
The smoothie is done in 40 seconds or less!
This one is very sweet and has a tropical flavor. Delicious!
Happy Wednesday! I have a new book to share this week along with a newly discovered delicious smoothie!
This recipe comes from a book I’ll be reviewing later on. So far, the book is amazing and I’ve enjoyed a few recipes which will be keepers. If you’d like to add this book, you can find it on Goodreads, Amazon, and many other retailers. Mine is the hardcover edition.
Healing Tonics, Juices, and Smoothies
100+ Elixirs to Nurture Body and Soul
I decided to make this Funky Monkey smoothie because I absolutely love Cacao!
For those of you who don’t already know, cacao beans are fully raw cocoa beans. It’s the purest form of chocolate that you can consume and it’s delicious! It’s truly one of my favorite raw foods. We are using the nibs and powder in this recipe.
1 cup mylk (how it’s spelled in the book)
1 1/2 frozen bananas
1 Tbsp raw cacao powder
2 Tbsp almond butter
1 Tbsp Raw Honey or other liquid sweeteners
1 Tbsp raw cacao nibs
Here’s a picture of the ingredients and directions:
Here’s what I did:
I added in my soaked almonds for the milk and the frozen banana.
I added in the cacao powder. I can’t give you a brand because my label is gone, but there are many brands online. I picked mine up from a health food store.
I added in the almond butter.
I just found this new raw honey at Costco. Great price!
Blend it up well.
Then, I added in the nibs and blended for just a few seconds to crunch them up a bit. You want the smoothie to be a little chunky. Here’s the brand I use.
Hello, everyone! I caught up on most of my reading and made it back this week with a new book and recipe to share with you this morning.
The recipe I’m sharing is a basic breakfast cookie recipe that I modified to make gluten free. These are delicious, healthy, and so easy to grab on busy mornings. They’re honestly wonderful any time of the day. I have to credit TheMinimalistBaker for this basic recipe even though I modified it. You can see the original unmodified recipe Here.
Ingredients (modified for gluten free +) – Makes about 18
- 2 medium ripe bananas
- 1/3 cup pumpkin puree
- 1/2 cup almond butter
- 2 Tbsp coconut oil, melted
- 1 tsp vanilla extract
- 3 Tbsp raw honey
- 1 1/2 cups rolled oats (gluten-free)
- 1/2 cup gluten free flour (coconut, arrowroot)
- 1/2 cup almond meal
- 1/2 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 teaspoon salt
- 3 Tbsp lightly chopped walnuts
- 2 Tbsp dried cranberries or raisins
- 1/2 cup dairy-free semisweet or dark chocolate chips
- Preheat oven to 350 degrees F (176 C).
- In a large bowl or mixer, mash the bananas, almond butter, pumpkin puree, oil, and honey until it’s a fairly smooth batter. A mixer works perfectly.
- Stir in vanilla, salt, baking powder, and baking soda.
- Add oats, almond meal, and flour. Mix well.
- Add chocolate chips, cranberries, and walnuts. Stir until well combined.
- Drop cookies by large scoop size on a baking sheet and press down slightly to flatten.
- Bake for 15-17 minutes or until the cookies are slightly golden brown.
- Rest on baking sheet for a few minutes before transferring to a cooling rack. Store in an air-tight container to keep fresh for up to 5 days.
Here’s how I made them: I doubled the recipe…
I make my own almond meal. In the processor, it’s so easy. Add in your almonds. About a cup or so.
Process on high until a meal has formed. It takes about 1 minute.
This is what I love about this Cuisinart processor. You can use the two top plastic inserts and the full processor remains clean.
Another tip is to buy your nuts in bulk and keep them in the freezer. Then you’ll always have them when you need them. I just store mine in gallon freezer bags.
Chop up about 3-4 Tbsp of Walnuts
I’m using this local nut butter company in Michigan. This stuff is delicious, or you can make your own in the processor the same way you do the meal. It just takes about 12-15 minutes to make. If you have a Vitamix, you can make nut butters in that as well.
Add in your honey, bananas, pumpkin, and coconut oil. If you’re using a mixer like a Kitchenaid, you don’t need to mash the bananas first.
Whip it up for a minute until everything is blended and smooth.
Add in the vanilla, baking powder, baking soda, and salt. Mix it well.
Now we’re going to add in the flour. I went gluten free on this recipe using a 50/50 mix of arrowroot and coconut flour. Add it in the bowl.
Coconut flour is very fibrous and can be tricky. Doing a 50/50 mix with another gluten free flour does the trick.
We’re going to add the flours in the bowl with our almond meal and oats.
Mix it in good.
The last ingredients are dark/dairy free chocolate chips, dried cranberries, and walnuts. Mix that up and we’re ready to form the cookies.
I’m using a regular ice cream scoop to make the cookies very large.
Evenly space them, press them a little flat, and bake for about 17 minutes.
These are so delicious.
Crispy on the outside while soft on the inside.
They are so moist and aren’t dry at all!
With these breakfast cookies, I’m having a favorite tea by Pukka called “Womankind.” The cranberry, rose, and vanilla flavor goes well with these cookies. If you’d like to see my previous post on brewing perfect tea, click HERE.
Hope you enjoy!
Continue for this week’s book!
Happy Wednesday! I have a delicious breakfast recipe for you all today and a few new books to share. I woke up this morning and had a taste for blueberry pancakes!
So the original recipe is titled “Fluffy Pancakes” and it’s from Allrecipes.com. I’m making this recipe exactly how it’s listed below, except I’m tripling the recipe ingredients to cook for the eight people in my house. The original recipe you see below serves four.
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
- cooking spray
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
I’m using this all natural sausage I picked up from Costco. It’s made by Jones Dairy Farm. We’ve been buying this sausage for years and it’s the only link I like to buy because it’s nitrate and msg free. I’m not big on eating meat, but my family is, and I like to pay attention to the ingredients I’m feeding them as well. The ingredients are pork, water, salt, and spices. There are no antibiotics or hormones and it’s pork raised on a vegetarian diet. This company makes chicken and turkey sausage too, which is equally delicious. You can click the link above to visit their website.
This sausage is brown and serve. I just add it to my preheated cast iron pan.
Cook them on medium heat until they’re browned and cooked through.
For the pancakes…
I like to make my pancake batter right in my Vitamix because there’s less mess, it’s easy to mix, and it’s simple to pour out the batter.
First, I add the milk and vinegar and let it sit for a few minutes to sour up.
After 2 or 3 minutes, it’s ready. I added in the eggs and melted butter.
Turn it on low and start adding all your dry ingredients.
Turn it up to medium or so to get a nice thick batter. You don’t need to mix it much.
Grease and heat your pan over medium heat. Pour the batter evenly, roughly 1/4 cup at a time into the pan. Immediately add the blueberries.
You can even use chocolate chips, nuts, or other fruits.
Cook lightly on each side until cooked through.
I served ours with butter, syrup, and sausage.
I have a new book and recipe to share this week!
When I was a teenager, I worked at Orange Julius and always loved their Mocha smoothie. It was always so creamy and delicious. Coffee and chocolate are two of my favorite things and this is what inspired me to make this smoothie. If you enjoy ice coffee, you’ll love this!
-Toasted Coconut Mocha Smoothie-
1/2 cup coconut milk
1/4 cup coffee
1/4 cup toasted coconut
1 TB honey or sweetener of your choice
1 TB cocoa powder
Dash of vanilla extract
1 cup of ice (Frozen banana is an option!)
The first thing you need to do is have some coffee, cold and ready. I usually make the coffee and either freeze it in ice cube trays or chill it in the fridge. Today I’m using chilled coffee.
You can use canned coconut milk, but I like to just make my own with shredded coconut. You can see how I do this on a previous post by clicking here.
Toast your coconut in a pan on the stove. Be careful, because it burns easily. Use low to medium heat until it’s just browned.
Add in the ingredients to the blender in the order listed above, saving a little of the coconut for garnish. Blend until smooth.
This smoothie is actually on the thinner side, but so delicious! I’ve seen variations that add ice cream which make it more like a shake which is even more delicious. You can mess with the ingredients to suit your taste. You could even add in some protein powder or other supplements.
Happy Wednesday everyone! I hope everyone is having a wonderful week so far. I have two new books to share and an interesting recipe for dairy free biscuits and gravy that’s quite delicious!
This is a recipe that I can eat any time of the day or night. I’ve even made biscuits & Gravy for dinner recently and it’s always so delicious!
Let’s get started…
I learned how to make biscuits & Gravy from my Stepmother Laurie. Just a few weeks before she passed away, she told me she wanted to show me how to make her biscuits and gravy recipe so that I would always know how. I’ve made this recipe ever since and my family loves it. I’m going to give you both recipe versions so that you can choose which one you’d like to try.
Laurie’s Biscuits & Gravy Recipe
My Stepmom loved using Grand’s Butter Tastin’ Biscuits with her gravy. Her gravy recipe is as follows:
1 – TB Bacon Lard
1 tube of hot ground sausage
1 tube of regular ground sausage
1 cup of whole milk
1/2 cup of flour
Salt and Pepper
Additional milk for thickening
So, my version of the recipe is made the same way as Laurie’s biscuits & gravy, but using almond milk. I used to make this with traditional cow’s milk, and in my opinion, it does taste best with real whole milk and even a splash of cream. I’m always searching for dairy free versions when it comes to cooking because as I’ve mentioned before, I’m not supposed to be eating dairy and do much better without it.
My dairy free version…
My favorite biscuit recipe which you will find HERE. (Omit the butter and use Crisco for dairy free! Also use almond milk which works great)
1 TB oil or lard – whichever you like
2 tubes of ground sausage of your choice (I like Farmland MSG Free)
1 cup of almond milk (or milk of your choice)
1/2 cup of flour
Salt, pepper, and a dash of ground cayenne pepper to taste (Farmland doesn’t make hot sausage that I can find so I use a little dash of cayenne pepper)
Additional milk to use with thickening
Heat your pan to medium and begin breaking up the sausage while frying until cooked through. I love using cast iron for this…
As the sausage is frying, prepare your milk by adding it to a jar or bowl. I like to shake my milk and flour in a jar because it makes it easy. You can also whisk it.
1 Cup of Milk
1/2 Cup of Flour
Shake it up real good!
Once the sausage is cooked through – Drain the fat
Now you’re ready to add your milk mixture to your drained sausage over medium heat. Pour it in and start stirring it up until it gets thick which is almost instantly.
Add in more milk. I don’t measure on this. I just add a little slowly over time until I get to the desired thickness.
Just keep stirring and adding in small amounts of milk over high heat. Once it starts to boil turn it down to a simmer. Don’t forget to add in your spices!
This is why I love cast iron – It’s naturally non-stick as you can see in the picture below.
After simmering for roughly 10-15 minutes, it’s done.
Serve with your fresh biscuits!
Continue reading for this week’s books!
I have to apologize for posting so late this morning, but I had my entire post typed up and ready to go, posted it, and there was nothing on the post. I’ve never had that happen before, but let’s try again!
I’m super excited to share a new smoothie recipe and a new book this week! I had a bunch of Japanese sweet potatoes and garnet yams that needed to be used and decided to go with an orange sweet potato smoothie for breakfast. This recipe is great anytime of year, but reminds me of fall which is approaching at an alarming rate. No complaints here!
Why sweet potatoes?
- They’re super cheap
- High in vitamins A, B6, and C
- They contain potassium and magnesium
- They boost your immune system
- Great for the skin
- They taste great!
Here’s what I did below…
1/2 cup almond milk
1 Japanese Sweet Potato (super sweet and white inside!)
2 Garnet Yams
1 banana (optional, but you can barely taste it)
1/4+ tsp of cinnamon
1/4+ tsp of ground ginger
1 TB of Honey or syrup of your choice
1 cup of ice – If you’re using frozen ingredients, omit the ice
Put the sweet potatoes in a pan with some water. The water doesn’t need to cover the potatoes. Bring it to a boil and then simmer for about 15 minutes.
When they’re done, take them out and peel them. The peeling comes right off.
I like to cut them up into chunks and cool them. In the winter, I’ll put them in hot. There’s nothing better than a warm smoothie like this in the winter…If you’d like to freeze a bunch of these, just lay them out on a cookie sheet and freeze for about 4-5 hours. Take them out and store them in a freezer bag for later use. This is super convenient!
Prepare your orange – Leave on as much pith as you can as it’s FULL of vitamin C and adds more fiber. This works best with a sharp knife and mine is a tad dull.
After the sweet potatoes have cooled, put everything in the blender in the order listed. It’s important to load it in the order listed by starting with liquid, adding the foods, and then topping off with ice. It makes the blending go very smooth without the use of a tamper stick.
Blend starting on low, and increasing to high. Here’s a video of me making this smoothie this morning. I love my Vitamix because it tears through anything and makes the smoothest smoothies ever.
It’s worth every penny! It’s so easy to stay healthy when you have the right tools…
Add in your chia seeds and enjoy!
Continue reading for this week’s books!
Good morning everyone! I’m excited to share a new breakfast recipe and two new books that I’m reading this week. Last week my health took a little turn on me and I’m sort of catching up this week with posts, tags, and awards. I hope you’ll be pleased with this week’s post!
I decided to make something fairly easy this morning. I ended up with a ton of eggs and thought this recipe would help use them up. Let’s get started!
Egg Muffin Cups
Ingredients to make 24 muffin cups – Easy to cut the recipe down to half if this is too many.
1 Pound of bulk sausage of your choice (I like farmland sausage because it’s MSG free)
Roughly 2 1/2 cups of finely chopped onion and bell pepper (I used green & red)
1/2 tsp of salt – less if your sausage is heavily salted
3/4 tsp pepper
1 heaping cup of shredded cheddar cheese
Preheat your oven to 350 degrees. I used convection because I’m cooking two trays and want them to be evenly cooked. Grease your pans or add liners.
Cook your sausage in a skillet. Break up the sausage into small little chunks. While the sausage is cooking you can chop up your onion and pepper and prepare the cheese and spices. Drain the sausage.
Beat all the eggs in a bowl and then add everything else in.
Measure out into the muffin cups. I used a ladle and left about a half inch space from the top of the pan.
Bake for 22-25 minutes in the oven, or until solid and can be removed whole.
Take them out and let them cool just for a few minutes. Remove and serve.
I would recommend using liners with a square pan as a few of mine were difficult to remove, even after spraying.
What I love about these is that you can add what you want to. I was thinking next time I might add in some tomato. You can omit the sausage and add something else. Experiment with the ingredients you like.
Garnish if preferred. I used some chopped green onion and fresh cracked pepper.
Super simple and yummy!