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My gluten free granola and a little about me

08/13/2015 - Author: Natasha Phillips

As many of you know I have the chosen to stay home with my kids. During the transition stage of stayingn home I decided to “work” from home with the company arbonne. Little did I know or realize at the time what a career and business it was and am building. One of the things I am passionate about with this company is working with people to reach their health goals. Arbonne has a 30-day challenge we take people through that resets, recharges and renews their body…in the process eliminating toxins while many times extra weight is lost, health issues can diminish and energy levels spike. I love what I do and have made it my mission to help people achieveIMG_7138-1 what they want on their journey to better and healthier living. The following is one of the recipes used during the challenge and although I have done much research and reading on the subject of gluten intolerance, please understand that the following is my opinion and expirience, not because I have a medical background or training. Please let me know what you think and over the course of the next week or so I will be posting more about the challenge, what it entails and my journey.

During the challenge there are a few things we take out of our everyday diet. However, i will mention that Gluten is one of those products we remove and is often intimidating for people to remove because it is in everything! It also comes in yummy forms like bread and pasta so we think we can’t do without it. But rest assured, it’s easier than it sounds. It is important to make sure your calorie intake is at atleast 1200 throughout the challenge…many times we think cutting calories out will cause us to lose weight but in actuality our body goes into ‘starvation’ mode when that happens and will hang onto the reserves we have. I will be encouraging you all to have a couple snacks a day to help keep your calorie intake up where it should be. One of my favorite snacks in this granola. Since we will not be having dairy milk with the challenge, (and I can’t anyway as I am lactose intolerant), I will have this with vanilla almond milk at times or just on its own as a snack. I am making this tonight to replenish our supply as this is a staple and favorite around this house.

MY GLUTEN FREE GRANOLA RECIPE—-Gluten Free…there is much debate on the benefits to being gluten free. For some it is not a choice, for others it is. Some people may say they have a gluten intolerance but it is self diagnosed, while for others it is truly a disease. Whatever your view on the debate IS, for my family we have simply cut back on our gluten intake. We are not 100% gluten free but I do try to watch how much we receive, especially in my children. I have noticed some very different behavioral issues and digestion problems with our three year old when he has too much gluten. It has prompted me to start trying or creating my own ‘gluten’ free recipes that this family can enjoy. It is important to note that unless you are purchasing products to cook with that are 100% gluten free, such as they have not been processed in a plant that only specializes in gluten free items…your ingredients may have some cross contamination. If you do have ingredients that have been processed places that also deal with ‘gluten’ foods….the contamination will be minimal if not at all. If you do not have celiac disease using ingredients that are processed in those plants will not be a big deal. Here is one of the family, including all the boys, favorite breakfast recipe. it is gluten free and can be added to or items taken away as well. If you are interested in the nutritional info please let me know and I will get that to you. Thanks. #breakfast #glutenfree #recipes #healthy

Gluten Free Granola

Combine:

1- large beaten egg white

3- cups old fashioned oats

3/4- cup sliced almonds (could use walnuts, pistachios or pecans)

3/4- cup sunflower seeds

1 1/2 – cup coconut shaving (I use unsweetened myself)

1/2 – cup Honey

1/4 – cup warmed coconut oil (can use olive oil, but I prefer coconut oil)

1/4 – cup sesame seeds

1/4 – cup rinsed quinoa

1 tsp. Salt

t1 tsp. Cinnamon

In a large bowl toss to combine. Spread out on a rimed baking sheet. Bake granola, stirring every 10 minutes until golden brown and dry, 40-45 minutes. Let cool on baking sheet (it will crisp as it cools). Boyd really likes it when I take a couple tablespoons of mini chocolate chips and sprinkle it on the cooling granola. (When I eat this during my detox cleanse I do not add the chocolate chips.) I let it set a few minutes to melt a bit then I stir and it creates little chocolate clusters. Serve with milk…I especially like it with Vanilla Almond milk. As always let me know what you think once you make this delicious breakfast or healthy snack”

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Flourless Peanut Butter Chocolate Chip cookies

- Author: Natasha Phillips

Serves – 24IMG_7139-0

-1 cup creamy peanut butter, unsalted (preferably organic although I often use JIF as that is what my kids like. )-1/3 cup honey

-1 whole egg or a flax egg (I have never tried a flax egg)

-1/2 tsp baking soda

-1/2 tsp sea salt

-1/2 cup mini chocolate chips
Preaheat your oven to 350F. In a medium bowl, mix together the first 5 ingredients until a thick, gooey batter forms, then fold in the chocolate chips.

Using a tablespoon, or cookie scoop, drop batter onto a baking sheet lined with parchment paper. This dough is much stickier than traditional cookie dough but don’t worry, it will turn out just right.

Bake for 8-10 minutes at 350F, turning the pan half-way through the baking time so that the cookies brown evenly.

Once the cookies are lightly browned, remove the pan from the oven and allow the cookies to rest on the baking sheet for 10 minutes. They will firm-up as they rest so this step is important! Once the cookies are cool and firm enough to handle, use a spatula to transfer them to a wire cooking rack to cool completely. Serve at room temperature or chill in the freezer for a cold, chewy treat!

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Overnight Blueberry Stuffed French Toast

10/10/2013 - Author: Natasha Phillips

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This is a recipe that I grew up with and was often used for breakfast at one of the local B&B’s.  It is and was such a favorite that I haven’t really changed much. I cut the sugar back from the original recipe and at times I substitute stevia which is a natural sweetener that has zero calories! Sometimes I like to put these in individual jumbo muffin cups and freeze them to just pull one out here and there. Any bread works well, however I do feel a french bread/sourdough type works a little better. I only say that because it is a little denser so the texture of the bread still shines through.  These are great with a little drizzle of maple syrup or with the blueberry syrup recipe included here. Let me know what you think!

 

Overnight Blueberry Stuffed French Toast

14 slices of bread or enough to fill a 9×13 pan 2/3 full

1 – 8 oz cream cheese cold and cubed

1 1/2 Cup Blueberries

14 large eggs

1/4 cup sweetener (sugar, honey, syrup, stevia, ect…)

2 1/2 cups Milk

1 Tbsp. Vanilla

8 Tbsp. Butter or margarine

 

Cube the bread and fill 9×13 pan or 12 jumbo muffin cups, sprinkle with the blueberries. Cube cream cheese and sprinkle over the top of the cubed bread. Beat the eggs, then add the sweetener, milk and vanilla. Pour milk mixture over bread then top with cubed 8 Tbsp butter. Cover with foil or Saran wrap and chill overnight, 8-10 hours. Bake in preheated oven at 350F covered for 30 minutes and uncover for 30 minutes longer. Let cool slightly before serving. Top with maple syrup or the following blueberry syrup recipe.

Blueberry Syrup:

 

1 cup Sugar

2 Tbsp. Cornstarch

1 cup Water

1 cup Blueberries

1 Tbsp. Lemon Juice

2 Tbsp. Butter or Margarine

 

Mix the Sugar and cornstarch over medium heat. Add the Water and blueberries, stir constantly and bring to a rolling boil.  Add the butter or margarine and boil for 1 minute. Remove from heat and cool slightly. Serve hot or cold. Great topping for ice cream as well.

 

 

 

1 Comment - Categories: Food

Pumpkin Spice Muffins topped with Caramel Drizzle

- Author: Natasha Phillips

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When I created this blog I envisioned posting my latest recipes and baking triumphs everyday. Well I definitely do a lot of baking and cooking but my recipes never make it up here. So to start off my new goal of posting at least one recipe a week I am beginning with these pumpkin spice muffins. I found the originally recipe and it was for quick bread, however I switched up a few ingredients, changed the measurements a bit and decided to try them as muffins. It has proved to be a favorite with my kids and quickly becoming a staple at the local farmers market. Enjoy and let me know what you think.

 

Pumpkin Spice Muffins:

2 1/2 cups Sugar

1 cup vegetable oil

4 eggs

1 3/4 cup pumpkin (or one 15 ounce can)

3 cups flour

2 tsp. baking soda

1 1/2 tsp salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1/2 tsp. baking powder

2/3 cup water

3/4 cup raisins

1 cup walnuts, finely chopped

Preheat oven to 350F. Grease 12 jumbo muffin tins, (it works best without the paper cups so try not to use those). In a large bowl mix sugar, oil, eggs, and pumpkin. Beat well. sift together flour, baking soda, salt, cinnamon, nutmeg, cloves and baking powder. Add dry ingredients alternately with water to pumpkin mixture. Fold in raisins and nuts. Pour into muffins tins, fill about 3/4 full. Bake 20 minutes or until toothpick inserted comes out clean.

Caramel Drizzle:

4 tbsp. Butter or Margarine

1/2 cup Brown Sugar (I like to use the dark brown sugar)

2 tbsp. Milk

1 cup Powdered sugar

 

Melt Butter in small saucepan, add brown sugar and milk. Bring to boil. Remove from heat and let cool slightly, about 7 mins. (If you don’t let it cool before you add the powdered sugar your drizzle will turn out more like a glaze). Beat in powdered sugar until smooth. Put into plastic bag and cut the corner off plastic bag and drizzle over warm muffins. The frosting will set as it cools. Enjoy!!!

 

2 Comments - Categories: Food

It’s Supper Time Again! :(

09/25/2012 - Author: Natasha Phillips

I don’t know about anyone else, but dinner time for me can be exhausting. Well not really the dinner but leading up to dinner. Figuring out what we are going to eat and then preparing is just at times overwhelming. I enjoy cooking a great deal and am pretty good at it, but I find that I fall into the same rut of meals quite often. Eventually I am planning on putting my menu’s up here on this website, but I haven’t gotten to that point yet. Anyway, my boys are not a fan of meatloaf but I find that hamburger is one of the easiest and affordable staples to use. I try to find different ways to fix hamburger since we eat it about once or twice a week. Well as I was saying, my guys do not like the traditional meatloaf, so tonight I tried it with a twist. I tried Mexican Meatloaf and it was super! I couldn’t find a recipe that I liked so I created my own. In Boyd’s words: “Mom, I DO NOT like the meatloaf they have at school but this stuff is AWESOME!” I thought I would share it with you and maybe it will become a recipe you turn to often, just like it will now be in our house. If you do try it out let me know what you think.

2 Comments - Categories: Food

Perfect Pie Crust (In my opinion)

08/16/2012 - Author: Natasha Phillips

It has taken me a while to find a pie crust that I enjoy. I tend to like the flaky, lighter crusts that really just hold the filling in place, (because we all know the filling is the best). Grandma’s recipe was okay growing up, but it had vinegar in it, which I know alot of people prefer putting in their pie crust. When one uses the same recipe for a long time it is hard to branch out and try new things. However I finally branched out and expieramented and now I have the ‘perfect’ pie crust. I took some pictures while I was making a pie the other day that I thought might be helpful or just fun to critique. You can find the recipe on my recipe page or just follow the link. I made a pie similar to this for a fund raising event here in Hermann and it was a hit. If anyone has suggestions on pie crusts or pies please feel free to leave a comment. Hope you enjoy.

1. Freeze your butter then grate into flour instead of chopping it into the flour. Make sure to use the fine side of your grater.

2. Once you add the water, stir and then knead until it forms a soft ball.

Divide ball into two sections, flatten slightly into two 6″ disks, wrap in plastic wrap and put in freezer for 10-15 minutes.

4. Take out of freezer and roll one section out for a 9″ pie crust. Put your filling into the pie crust and then roll the other piece of dough out for a lattice top. Don’t let a lattice top pie intimidate you, they are pretty easy to do.

5. Once finish bake in oven for specified time for whatever pie recipe you are following. After pie has baked about 25 minutes, remove for oven and wrap edges with foil to prevent crusts from burning.

6. Serve with ice cream and enjoy!!

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