Thursday, March 22, 2018

Chocolate Banana Cake with Peanut Butter Chocolate Frosting (Dairy and Refined Sugar Free with Egg Free Option)

I definitely have aa sweet tooth and don't mind dessert once in a while but I still have parameters.  It can't be too sweet and I prefer more natural sweeteners.  Here is a delightful cake that had flavour and suited a special dinner with family.
Cake Ingredients
  • 1/2 cup unsweetened almond milk mixed with ½ tsp apple cider vinegar (let sit 5 minutes)
  • 1 3/4 cups flour (spelt/all purpose)
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1/3 cocoa powder 
  • 1 egg or 1 flax egg
  • 2 ripe mashed or pureed bananas 
  • 1/3 cup grapeseed oil
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla
  • 1/3 cup diary free chocolate chips (optional)

Frosting Ingredients
  • 1/3 cup natural peanut butter (homemade)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons xylitol or palm sugar
  • 1-2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 3 - 6 tablespoons non dairy milk depending on desired consistency 

Directions
  1. Preheat oven to 350 F and grease a 9 x 9 baking dish.
  2. In a small dish combine milk and vinegar and let sit
  3. In a large mixing bowl combine all dry ingredients.
  4. In a seperate bowl combine bananas, oil, maple syrup, vanilla, chocolate chips and vinegared milk.
  5. Add wet ingredients into dry ingredients and stir until combined.
  6. Pour into prepared dish.
  7. Bake for 40-50 minutes until inserted toothpick comes out clean.
  8. Combine all ingredients for the frosting and whip until smooth.
  9. Pour/spread over cake when cake is still warm.  Let sit and cool to room temperature.  Add chocolate shavings if desired!
  10. Enjoy!

Thursday, February 01, 2018

Simple Fermented Carrots

Fermenting foods is an excellent and inexpensive way to get healthy bacteria into your gut or digestive system.  The bacteria will help fight off sickness, digest food, manage body weight, repair tissue and even balance hormones.

Having tackled sauerkraut, fermenting carrots was super simple.  They can ferment for many days depending on your desired taste.  We definitely prefer them over 7 days but keep checking and tasting them for your desired outcome.  I like the addition of dill but feel free to omit if it is not your thing!

Ingredients (makes 2- 500ml jars)

  • 6-8 carrots, peeled and cut into strips
  • 1/2 tablespoon sea salt
  • 2 cups water
  • 1/2 teaspoon dried dill or 2 sprigs fresh dill (optional)
  • 2 cloves garlic

Directions
  1. Add carrots to clean mason jars.
  2. Combine all remaining ingredients into a jar and stir to combine.
  3. Poor juices over the carrots ensuring they are covered with liquid. If you need to add additional liquid, simply combine 1/2 tablespoon of sea salt with 1 cup of filtered water and add on top if required. 
  4. Loosely seal jar but allow for some air to be released.  I use the pickle pipe and find it to be an easy way to allow C02 gas that is created can be vented out.  Otherwise just check carrots daily to ensure no mold is growing and air can escape then lightly seal the jar again.  
  5. Place in a dark area for 5-10 days or until desired outcome.
  6. Once fermentation is complete.  Seal the jars with proper lids and store in the refrigerator to stop the fermenting process.

Wednesday, January 24, 2018

Steel Cut Gingrebread Oatmeal in the Crockpot (Dairy and Gluten Free)

Breakfast is the meal I struggle with the most.  I love variety but it often takes some planning ahead and at the end of the day the couch is calling me not the kitchen.  However this crock pot recipe is super easy and quick. 
Ingredients
  • 2 cups steel cut oats
  • 2 cups milk of choice (I used almond)
  • 6 cups water
  • 2 tablespoons organic molasses
  • 1 tablespoon pure maple syrup (optional)
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon all spice
  • 1 teaspoon nutmeg
  • 1/4 teaspoon sea salt

Directions
  1. Simply place in ingredients into the pot, stir and set for 6-8 hours on low.
  2. Add additional milk in the morning if needed.  
*toppings: whipped coconut cream, cinnamon, diced apples or pears, maple syrup, pumpkin seeds




Monday, January 15, 2018

Roasted Squash and Lentil Salad (Dairy and Gluten Free)

This is a wonderful recipe I have discovered from Kitchn.  If you haven't discovered this website, it has some fabulous recipes.  I made some of my own alterations due to ingredients on hand or simply taste preference.  If you manage any leftovers they do reheat very well in a warm oven.
Ingredients
  • 1 medium squash (I used butternut) peeled and cut into bite size pieces
  • 1 large red onion, cut into 1/8ths
  • 1 bulb of garlic or 3 cloves
  • olive oil, divided
  • 2 1/2 cups green lentils
  • 2 bay leaves
  • 4-6 large leaves of kale 
  • 1/2 cup roasted sunflower seeds*
  • sea salt
  • ground black pepper

Dressing:
  • 3 cloves roasted garlic
  • 1 tablespoon olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon sea salt

Directions
  1. Preheat oven to 425 F.
  2. Toss squash, garlic and onion into a bowl and add 2 tablespoons of olive oil, salt and pepper.  Stir to fully coat.
  3. Place on a baking sheet and roast for 25-30 minutes.
  4. Cook lentils in a pot with two bay leaves.  Add enough water to cover plus 3 cm.  Cook just until cooked. (12-15 minutes.) Drain and set aside.
  5. Chop cleaned kale into shredded thin pieces.
  6. Once garlic, squash and onion have been roasted until soft remove and set aside.
  7. Puree dressing until smooth using 3 cloves roasted garlic.
  8. Add any remaining garlic, onions and squash into a bowl.  Add cooked lentils and roasted sunflower seeds.
  9. Pour dressing over top, season with salt and pepper and serve warm.
* to roast sunflower seeds simply place in a hot pan at a medium heat and cook stirring frequently for about 3-5 minutes


Thursday, January 11, 2018

Protein Energy Ball Cookies (Dairy, Gluten, Grain and Refined Sugar Free)

I am back!  I know it has been a long while since I posted.  Life has been moving a long and my family has been my priority.  December was full of selling my Limestone Living products, toilet training and Christmas.
I admit I indulged in too much chocolate this holiday and my body is craving sugar!  It has been tough to get through.  I am trying to cut it all out but have resorted to a few healthier options for those low moments.  This week I made my Black Bean Fudge and today my little guy and I created these energy "cookies."He was very delighted to help and I had a hard time keeping him from eating way too many.  These balls will keep in the fridge or freezer and make an excellent breakfast or snack!

Ingredients
  • 1/3 cup melted coconut oil
  • 1/4 cup sunflower seed butter or any nut butter
  • 1/3 cup ground flax seed
  • 1 1/2 cup shredded coconut + extra for rolling
  • 1/2 cup hemp hearts, sunflower seeds or other seeds
  • 1/2 cup ground pumpkin seeds
  • 1/3 cup honey or apple sauce
  • 1/3-1/2 cup protein powder 

Directions
  1. Combine all ingredients into a mixing bowl.
  2. Roll into balls and roll again into coconut if desired.
  3. Store in air tight container in fridge of freezer.