Breadsticks, Gluten-free, Soy-free, Corn-free

Well, guess what?

Sickness has struck my house again. Not me this time. My mom and dad both came down with flaming colds.

So last night my mom made a delicious soup with ground beef, carrots, and brown rice noodles. She wanted some sort of bread thing to go with it. Usually she makes cinnamon muffins, but we we were all out of mix so I made . . . Bread sticks.

These are just about the easiest recipe for bread sticks ever. To change the flavor and cuisine of the bread sticks by adding little thing s like:

Italian: Italian seasoning in the dough, sprinkle with Parmesan cheese

Mediterranean: add some chopped sun dried tomatoes and feta cheese

Asian-ish: Sprinkle sesame seeds on top.

We had sick people so I kept it kind of simple.

Gluten-free, Soy-free, Corn-free French Bread Bread sticks

2 C White Rice Flour
1 C Millet Flour
1 C Tapioca Starch
4 tsp Sugar
4 tsp Yeast
4 tsp Xanthan gum
1 tsp Salt
4 Eggs (or 2 Tbsp Flax meal with 1/3 cup of hot water. Let sit for five minutes)
4 Tbsp Olive Oil
1 tsp Apple Cider Vinegar
1 C Warm Milk

1. Combine all the dry ingredients.

2. Add in all wet ingredients. Stir/knead until a ball of dough forms.

3. Preheat the oven to 425 degrees. Cut the dough into 14 pieces.

4. Roll out each piece on a well floured surface. Roll into a bread stick shape. Place on a parchment covered baking sheet. Repeat with rest of dough.

5. Brush sticks with olive oil and sprinkle with salt.

5. Bake for 12-16 minutes

These are best the first day they are baked, as are most gluten free goods. Enjoy!

Now for Favorite Finds Friday.

This week I love  . . . . Ziploc Freezer Bags!

I know, I know, it's technically not a food or product, but here is why I love it so much. I love quinoa, but sometimes don't have time to sit and wait the 20 minutes for it to cook. So what I do is cook up a double batch of quinoa, let it cool completely, then package individual servings in Ziploc baggies. The individual servings will stay in the freezer up to 2 months. All you have to do when you want quinoa is heat it up in the microwave or sit out overnight to defrost. So much easier!

Favorite Finds Friday: Soy Free Creamer

Hey everyone!

Here we are in our second week of Favorite Finds Friday, and boy do I have a product for you.

I am not a coffee fan. I normally do not drink it. I would much rather have an iced tea, even in cold weather. The only way I would drink it is if it had a ton of Splenda and creamer. A year ago when I changed my habits and went healthy I looked up my favorite creamer and discovered it was basically a conglomeration of oils and artificial flavorings. Yuck. I never wanted to put that back in my body.

My family uses rice milk, but I hate the grittiness at the bottom of the cup. Not to mention it doesn't even taste the same.

Well, during a recent trip to Clark's I discovered this!

So Delicious Coconut Creamer. This stuff tastes amazing! It tastes like Coffee Mate creamer, plus all the ingredients are completely natural. I love it.



Bonus: It only has 10 calories a tablespoon.

I can't wait to try the other soy-free products So Delicious offers.

- Posted using BlogPress from my iPad

Gluten-free, Soy-free, Dairy-free, Corn-free Banana Bread

OMG! It is beautiful today. I am probably the only person in the united states enjoying 72 degree weather right now! It is like an Indian summer. Amazing!


This morning I made a delicious goat cheese, broccoli, and mushroom omelet.

Way better than my winter time fav of a half a sunflower seed sandwich.
And yes that's gluten-free bread, and I'm pretty sure it will kick any store bought gluten-free bread's rear. (cough, udi and rudi, cough)

I know that for most of you it is still rainy or snowing, so how about a nice warm gluten-free Banana Bread? I thought you might like that.

For this recipe you will need:





Gluten-free, Soy-free, Dairy-free, Corn-free Banana Bread

2 C Brown Rice Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Xanthan Gum
1/4 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg, fresh grated
2 Eggs, organic preferably
1 1/2 C Mashed Banana, I usually like mine brown then the ones in the picture, but I had to make bread right then.
1 C Sugar
1 tsp Vanilla extract
1/2 C Canola Oil

This is a one bowl recipe, which is awesome!

1. Preheat oven to 350 degrees.

2. Combine flour, baking powder, baking soda, Xanthan gum, salt, cinnamon, and nutmeg.

3. Make a well in the center of the dry ingredients, then add the banana, sugar, oil, and vanilla. Mix the wet ingredients in the well, waiting to incorporate the dry ingredients until mixed thoroughly. Now combine the wet and dry ingredients. At this point you can add any add-ins you want: chocolate chips, walnuts, or even dried cranberries.

4. Pour into a bread pan and bake for 60 min or until a toothpick inserted in the center comes out clean.

5. Let cool then eat.

Beautiful and delicious!

Favorite Find Friday

Zander is winking at you. "How's it going, Hot Stuff?"

Hey everyone!

I'm starting something new this week. I've been cooking (and mostly eating!) healthily, gluten-free, soy-free, and corn-free now for 2 years. In that time, I've come across a lot of AMAZING products that I would love to share with you all. So starting today, I introduce to you . . . Favorite Find Friday!!!!

Each Friday i am going to show you one of my most favorite products, and give you either s recipe or a dish to use it in.


This week my Favorite Find is Burgers by AmyLu Caramelized Onion Chicken Burgers with Red Peppers and Gouda cheese.

These delicious all-natural burgers are free of:
- Gluten
- Soy
- Nitrates
- Preservatives
-Added MSG
- Artificial Ingredients

Here is all the nutritional information.

They are delicious! Plus, they are fully cooked. And only have 150 calories. I like having them for lunch either on a salad or as a chicken sandwich on a piece of White Bread.

Posted using BlogPress from my iPad

I can't believe I've been gone this long. I have a confession to make. I am a sick person.
That's it.

You see I contracted a virus when I was 14 that has weakened my immune system permanently. Now I catch pretty much every single virus and infection that comes around. I try to limit my public "exposure" to sicknesses, but . . . Well you know. Crap happens. I can't control where my entire family goes and I can't control what they carry back to me.

So hopefully that explains my absence. I was sick with a bad virus for about two weeks, then felt a little better for about a week, now I have a flaming sinus infection.

So to help with my sick/blogging capabilities I (along with my parents help!) have saved up and bought myself an IPAD!







This is not a christmas present. Nor is it a Hanukah gift. It is simply a "Holy Crap! I have enough, and free overnight shipping! Ahhhhhh!"

Now I can blog from the comfort of the couch, or bed, or anywhere else for that matter. I love it.

As far as baking goes . . . Well let's just say that freezer I stocked has been saving my keister. Usually I can bake while I'm sick, but this one has just knocked me out completely. Hopefully in the next couple of days I'll be able to make a couple more batches of Teff and Brown Rice Oreos. Oh yeah. I haven't told you about those yet. Well maybe that's something else you can look forward to this week. :)

In the meantime, I've been living on deli meat, Sunflower Seed Butter, and these gluten and corn free Asian noodles.





I found these at my local health food store. They come in flavors like Garlic & Onion, Thai Ginger, and Vegetable. But my favorite is the Bangkok Curry. It makes my nose run, which is always good when your sick. Plus it only has 170 calories. I usually add some chicken and broccoli florets to round out the meal. Sooo good!




Ready in 3 minutes. Steam cooked not fried.




I also found these delicious snacks. They are:
gluten-free
cholesterol-free
dairy-free
vegan
Wheat-free
Preservative-free
Soy-free




And only 156 calories for 6 pieces.

Ingredients: almonds, Rice Malt, Evaporated Cane Juice, Sea Salt

Simple and good.



They come in flavors like Almond Crunch, Pom-raspberry Crunch, Cran-blueberry Crunch, Black Sesame Crunch, and many more.


- Posted using BlogPress from my iPad

Update!

BTW this is my puppy Zander. Soooo adorable.

Hey everyone!!!

I don't have a lot of time tonight, but I wanted to update you all on my progress.


I lost 2 lbs!!! Oh yeah!

Have you seen "Despicable me"?

If you have, imagine Vector saying the above.

If you haven't seen it. Go rent it!!

Right now!

I'll wait.

Are you still there? No. . . okay.

Bye!

Gluten free, Corn free, Soy free, Bohemian Wedding Cake

God, I love Iced Tea

I promised a while ago that I would tell you all more about my weight loss and my fitness and diet.

So, guess what?

I have recently unlocked the key to my continued weight loss. But first, how about a little family history?

Good. My birth father's family is very heavy. Pretty much every single last one of them. About half of them have or have died from diabetes. My mother was always worried I would develop diabetes, especially since I was a fat kid.

About 4 months ago my weight started plateauing. So I started trimming back my calories. 1,200, 1,100. 1000. Nothing. Then I got sick for a week, and even though I kept my calorie intake the same, I gained weight. I was shocked. I went to my mom, to get some sage advice. She reminded me about my families diabetes. She said what I had been doing (calorie counting) had worked up until this point, but now I needed to try something different.

So we decided I would eat like a diabetic for a couple weeks and see what happens. So I a going to chronicle my progress here for you all to see.

So here are my dietary rules:

1. No gluten. (Duh!)

2. Low Diary

3. Carbs only eaten with protein

4. Lean Protein

5. Eat every two hours



My snack. I ate while I read my Google Reader. :)



Results for week 1:

I followed all my rules.
And . . . drum roll please . . . I lost 5.5 lbs.

Boo yah!!!

Since you can't see me, I'll just tell you. I'm doing a happy dance.

It's a total reversal of how I used to eat, so it's a big adjustment.
But for now . . . I'm kinda diggin it. :)

I've recently started following several diet and fitness  blogs. I love how they write and the personality of their posts! Some of my favorites are:

Oh She Glows

Eat, Live, Run

Sweets and Skinny Jeans

The Fitnessista

On a recent post on a Eat, Live, Run I found an amazing recipe for Bohemian wedding cake. Of course this recipe was gluten-ful so I had to adapt it for a gluten, corn, and nut free audience. What resulted is a delicious, nutritious, carrot cake replacer. I am seriously considering using this as my wedding cake. It is that good. And before you ask, yes I am a bohemian. :)



Gluten-free, Soy-free, Corn-free
Bohemian Wedding Cake
Makes 1 9-inch round or square cake
Adapted from Jenna at Eat, Live, Run's recipe

1 C. Buckwheat Flour (Certified Gluten-free)
1 C. Brown Rice Flour
1 tsp Xanthan Gum
1/2 tsp Salt
1 tps Nutmeg
1 tsp Ground Cloves
1 1/2 tsp Baking Soda
1 C. Packed Brown Sugar
1 15-ounce can Pumpkin
1 C. Canola Oil
2 Eggs
1 tsp Vanilla Extract
1/4 C. Blackstrap Molasses
1/2 C. chopped Walnuts

1. Preheat your oven to 350 F.

2. Combine the flours, xanthan gum, baking soda, salt, nutmeg, and cloves.

3. In another bowl combine brown sugar, pumpkin, oil, eggs, vanilla, and molasses.

4. Combine the dry and wet ingredients.

5. At this point you can add the walnuts. I wanted this to be a nut free recipe so I didn't.

6. Pour into a parchment lined baking pan. Bake for 45-50 minutes or until a toothpick comes out clean.

7. Let cool completely and lift out with parchment. At this point you can frost this with a cream cheese or buttercream frosting. I personally like it either plain or with a cream cheese frosting.

Check this and other recipes out @ Gluten Free Wednesdays and Slightly Indulgent Tuesday.

Gluten free, Corn free, soy free Breakfast Pizza's

Okay, so who here during their gluten eating days, loved cold pizza for breakfast?

Show of hands? Come on!

Yeah, me either. If I was eating pizza it needed to be warm, it needed to be cheesy, and mostly it needed to be good. Sadly, gluten-free pizza, if good when it is freshly baked, losses it je ne se que, when reheated. So pizza for breakfast is out of the question. Or is it?

How many of you shop at Trader Joe's?

It really is the best store. I am physically in love with their Brown Rice Tortillas. They are whole grain, gluten-free, soy-free, and corn-free. I eat them all the time. I bake them off as tortilla chips, make wraps, my mom makes rice tortilla chicken enchiladas with them. But my favorite way to eat them is baked into a  . . . BREAKFAST PIZZA!! Oh my goodness these things are delicious. Brown, crunchy, and beautiful! Breakfast Pizza's are super easy to make and very healthy.

Plus, you can add any leftovers you have. Making it healthy, delicious, and partly "green".
Yum.

Breakfast Pizza's
Makes one serving.

1 Brown Rice Tortilla
1/4 C. Hunts Basil Garlic Oregano Sauce
1/2 C. Mozzarella Cheese
1 pinch Oregano
1 pinch Fennel Seed
1 pinch Kosher Salt
Chicken, pepperoni, Canadian Bacon, any kind of sausage really
Vegetables eg. broccoli, peppers, onions, olives

1. Preheat your oven to 440F. Line a baking sheet with parchment paper.

2. Place tortilla on sheet and top with sauce, cheese, seasonings, and toppings.

3. Sprinkle with the salt.

4. Bake for 10-12 minutes.

5. Allow to cool 2 minutes, then cut with a pizza cutter.

And the best part. Without the proteins and veggies (since those are subject to change) it's totally 225 calories. Boo Yah!

Gluten-free, Corn-free, Soy-free Quinoa Crac' an Cheese

I don't know about you, but I am always looking for new ways to eat quinoa.
Yes, it is very healthy for you. Yes, it's a power grain from the Aztecs. And yes, it has a ton of protein. But, at the same time, you can only eat it dry so many times. This delicious recipe came about through a cooking mistake.

I was making a batch of quinoa one day, and I accidentally put to much water in the pan. This caused the quinoa to be overcooked, and completely mushy. I didn't want to throw it out. After all quinoa is kind of expensive.

So I was sitting there with a pot of mushed quinoa, and then poof! Light bulb! Grits! Well  . . . quinoa grits.

Okay so I added salt, pepper, cheddar cheese, and Parmesan cheese. They where amazing!

As soon as my sister tried them she said, "OMG. These taste like mac' and cheese. Or like Crack and cheese! They are soooo good."

So, I decided to call this recipe Quinoa Crac'an cheese.

These would be great as a side to pork chops, steak, or breaded baked chicken. Plus, in comparison WAY lower in calories then any kind of macaroni and cheese I've ever seen. You also receive all the health  benefits of quinoa.

Quinoa Crac an Cheese

2 1/2 C. Water
1 C. Quinoa
1 1/2 tsp Salt
Fresh ground Black Pepper
2 C. Cheddar Cheese
1/2 C. Parmesan Cheese, grated
1/4 C. Cooked crumbled Bacon, optional

1. Bring water to boil in a large saucepan.
2. Add 1/4 tsp salt and quinoa. Cover, and lower to a simmer. Simmer for 20 - 30 minutes until most of the moisture is gone and quinoa is completely broken down.
3. Remove from heat and add rest of salt, pepper, cheeses, and if using, bacon.
4. Stir until completely combined, and all cheese is melted.
5. Taste and add salt and pepper as needed.
Serve warm. The Crac' an Cheese refrigerates and reheats well.

Gluten, Corn, Soy Free Paillard Eggplant

Okay, before I talk about what I want to talk about today, I have a story I want to tell you all.
I was at the store last night, and as usual my cart was full of a ton of vegetables. Beets, fennel, turnips, lemons, apples, eggplant, and broccoli slaw to name a few. So I get up to the check out counter and the women ringing me up gets to the turnip and says
"What is this?"
I reply, "Oh, It's a turnip."
"Really? How weird."
And the bagger girl who is probably about my age, says "I thought beets were that shape. I don't know. I don't eat them."

So what is the moral of this story? People, take a stroll through the produce department sometime. Pick things up, smell things. You might find something delicious and learn a thing or two.

So now . . .

Eggplant.

Wait. Didn't I just give you a recipe using eggplant?!
That's true. I did.
But in my defense I do love eggplant and they are on sale at most stores right now. So technically, I am not being repetitive. I'm being current.

So, Eggplant.

Many people don't think much of eggplant. Most people don't give a fig about it's high fiber content. Or it's phytonutrient content. Or it's potassium, folate, or magnesium.

All they care about is if it is delicious. Fortunately this recipe is.

I call it Paillard Eggplant. You will see why

Paillard Eggplant

1/2 Aubergine Eggplant, peeled and sliced 1/8 inch
1/3 cup GCSD-free Mayonnaise, I use my own
2 cups Bread crumbs
1/3 cup Grated Parmesan, optional
1 1/2 Tbs Organic No Salt seasoning, this is kinda like Mrs. Dash
1 1/2 tsp Kosher Salt

1. Preheat oven to 375F.

2. Cover baking sheet with parchment.

3. Mix the bread crumbs, Parmesan, No salt seasoning, and kosher salt in a large baggie. Pour out onto a plate.

4. Spread a piece of eggplant with a thin layer of mayo, then press into the bread crumb mixture coating both sides. Place on baking sheet. Continue with the rest of the eggplant.

5. Bake for 10 minutes, flip over, Bake for about 6-10 more minutes.

I love these by themselves, but they would taste delicious dipped marinara sauce. Sort of like a deconstructed Eggplant Parmesan.

Thank you!

Well, the votes have been tallied. The results are in.

(Drumroll)

I didn't make it.

Well, that sucks. But oh well.

There is always next year.

I want to thank you all so much for your votes. Really it means a lot to me to kow I have your support.

I love you all!

Here is me and my sister Eden at Rileys Farm in Oak Glen, Ca on Tuesday.

Eggplant and zuchinni Lasagna

Class . . . today we are going to talk about your colon.

Just kidding.

Not really. We are going to talk about something that directly affects your colon.

How many fruits and vegetables are you eating?

To find out how many fruits and veggies you should be eating visit http://www.fruitsandveggiesmatter.gov/

Honestly most Americans don't eat anywhere near the amount of vegetables that they should.
Ever since the "invention" of fast food back in the 50's people have gradually slacked off in their consumption of  veggies.

Eating gluten, corn, and soy-free limits, okay eliminates the ability to eat fast food. I personally find this to be a blessing. I used to eat a lot of fast food. At least a couple times a week, including eating out at different regular restaurants, but when my family went gscf (gluten, corn, and soy free) that all ended. Since then we haven't eaten out in 2 years. Now we eat fruit, vegetables, home baked bread, whole meats, real food. It's the best thing we've ever done. I could never go back.

You know what is the best thing about eating fibrous foods? Everything gets easier, if you know what I mean. ;) Plus, you lose weight, your skin has a healthy glow, and you have more energy. Where's the bad?

Now I'm not saying you have to eat salads every day, (even though I do) vegetables can be made into just about anything. Stir fry, casseroles, cauliflower can be steamed and whipped like potatoes, crudites with dip, in an omelet, celery and nut butter, zucchini pasta, and lasagna. Yesterday I made vegetable lasagna for the first time  . . . EVER. I made it with eggplant and zucchini. It was delicious! Even my 12 year old little sister went back for seconds. It was that good. Hopefully you think so too.

Eggplant and Zucchini Lasagna

2 large eggplant

3 zucchini

1 large bag Skim mozzarella cheese

7 cups Tomato Sauce ( I used a combination of Hunts crushed tomatoes and diced tomatoes)

1 1/2 Tbs Italian seasoning ( I make my own using equal parts oregano, basil, and marjoram)
1 1/2 tsp Fennel seed
1 medium can sliced black olives
1 c. shredded Parmigiana Reggiano

1. Peel and slice the eggplant and zucchini, bake on a baking sheet lined with foil for 20 minutes at 400F degrees.

2. Mix sauce, seasoning, and fennel in a bowl.

3. Combine mozzarella and Parmesan cheese.

4. Layer the eggplant, zucchini, sauce, cheese, and olives. I started with a little sauce, then eggplant, sauce, cheese, olives, zucchini, sauce, cheese, olives . . . . until you fill a large baking pan.

5. Bake at 400F for 35-45 minutes or until all veggies are mostly tender.

Check this and other recipe at Simply Sugar and Gluten free

VOTE NOW!!!!! please?

Hey everyone!


Guess what?!

The voting for The Next Project Food Blog Star starts today!!

So if you think I'm funny . . . Or you think I bake corn, gluten, dairy, and soy free . . . Or you think my food is delicious . . . then please click on the widget on the right to vote for me!

So go. Right now. I'll wait here. Oh and while your out voting for me and singing my praises, here's a video I think you might enjoy. But if your dairy free then just substitute Rice Malk for the title.

Gluten-free, Corn-free, Soy-free, Dairy-free Pumpkin Bread

I have always had a love/hate relationship with food. Overweight since I was 7, it seemed like I was always thinking about food. When I got older, my focus on food in general got worse. I started focusing on losing weight. Counting calories, working out, steaming veggies. I thought I understood eating and nutrition, but I didn't, not really.

Then my mom got sick.

She completely lost her ability to swallow. She couldn't eat or drink anything. She could barely get down water! My strong, beautiful mom started wasting away. It took us about a year of doctors appointments, emergency room visits, and "procedures", to find out that she suffered from food allergies. After adopting an elimination diet for six months we discovered my mom is allergic to 24 different things including gluten, corn, dairy, and soy. Finding out that you are unable to eat most of the things that the rest of the world eats is devastating! No more eating out, eating at a BBQ at a friends house, popcorn at the movies, food at the fair, or brunch with the family. Why live?

It's a huge job trying to figure out what you can eat on a rotation diet, not to mention dealing with swallowing difficulties! So I decided to take over making my mom's food. I was never really a big "cook-er" before I made this decision. My mom is an amazing cook. She's made homemade breakfast, lunch, and dinner's my whole life. I would go in and help her, maybe cut up salad, stir something for her, or open cans. Mostly I'd just watch. Watch how her hands moved when she crushed basil to add to soup. Watch her arms work when mixing a batch of chocolate chip cookies. See how quickly she moved when preparing multiple dishes. From watching her I learned how to cook.

I had a huge task in front of me. I had to find alternative proteins. Figure out how to cook different grains and vegetables in a way that she could swallow. Not to mention the actual cooking and baking. I also had to balance out her calories and nutrition.

Being forced to understand the role foods play in out health, completely changed how I thought about what I put in my body.

When I decided to start a blog, I knew that I didn't just want to talk about eating gluten-free or even soy-free. What I really wanted to is explore how changing our diets for the better will positively affect us. How eating healthy will make you  healthy and happy. Not to mention by making the food healthy and delicious . . . .well where's the bad?!

I think I should be the next Project Food Blog Star because I have a voice. A voice that needs to be heard. It's a voice from another time and place. A time when food was real. When the colors where genuine. A place where people are healthy and alive.

I cook and write the way people used to, the way we all remember our grandmothers (not mine, but maybe yours) cooking. Fruit, vegetables, protein, grains. Real foods. Whole foods. If I can trace it to the earth I eat it. Write about it. Period.

Also so many people in this country and beyond suffer from food allergies. 1 in 10 people suffer from gluten allergies in the united states alone. More and more people are finding out they have food allergies, and are searching online for something, anything to eat. If they could come to FoodBuzz and find hope and answers . . . What more could they ask for? If I were the next Project Food Blog Star these people will be represented, and I will do my darnedest to bring them the best food I possibly can!


What should I eat for breakfast?

People around the world ask themselves that question every morning. For the average person, a bowl of cereal or a pastry will do, but for allergy sufferers neither of these work. Most store bought cereals are full of gluten, corn, or so much sugar it will stop your heart. Gluten-free cereals, for the most part, taste like little cardboard bits floating in rice milk. Gluten-free pastry is a different beast entirely. Finding delicious pre-made gluten, soy, and corn free donuts or danish is as likely as finding a Slurpee in the middle of the Mojave desert!
So what do I like to do?


I bake delicious healthy breads and bars, freeze them and eat them at my leisure.That's right.
At any given time I have a freezer chock full of flax brownies, quinoa raspberry bars, scones, pumpkin bread, and cran-apple bread. I think that since we are coming on the fall season, I am morally responsible for telling you how to make the best quick breads you will ever have!

Pumpkin is really thought of as the underdog of the vegetable world. If it's not baked in a pie or flavoring the latest latte at a coffee shop, it's useless.
Well, all I can say is "Tutt, Tutt"! Shame on you for belittling pumpkin that way.


Don't you know pumpkin is practically a power vegetable?! Here are 5 reasons why you should eat pumpkin:

1. Pumpkin is loaded with fiber which helps lower cholesterol, heart disease, and helps with . . . Ur . . . other things.

2. It's orange color tells you it's high in beta carotene which research has shown helps prevent certain cancers.

3. Pumpkins contain lots of anti-oxidant vitamins A and C, as well as zinc and alpha-hydroxy-acids which helps to reduce the signs of aging.

4. Eating an ounce of pumpkin seeds three times a week can lower your risk of an enlarged prostate.

5. 1/2 a cup of pumpkin seeds has 92% of your daily value of magnesium. Boo yah!

Hopefully 5 reasons are enough for you to realize you must make this bread!

Gluten-free, Corn-free, Soy-free Pumpkin Bread
From The Allergen-free Handbook
Makes 1 Loaf

1/2 c. Canola Oil
3/4 c. Agave Nectar

1 tsp Pure Vanilla Extract
1 1/2 c. Pure Pumpkin Puree
1 tsp Ground Cinnamon
1/2 tsp ground Nutmeg
2 c. Brown Rice Flour
1 c. Tapioca Starch
3/4 tsp Xanthan Gum
1 1/2 tsp Baking Soda
1/2 tsp Salt 1/ c. Raw Pumpkin Seeds
1/2 c. Chocolate Chips

1. Preheat the oven 350F.
2. Combine the oil, nectar, and vanilla until it thickens.
3. Add pumpkin, cinnamon, and nutmeg. Combine.
4. Whisk together flours, xanthan gum, baking soda, and salt.
5. Combine dry to wet. Fold in pumpkin seeds.
6. Bake for 30 minutes rotate, reduce temperature t 325F. Bake or 40 more minutes.

Quinoa Salad and Home Baked Beans

I love the heat. I love the sun. And I love salads. Thats right, salads. I recently made a quinoa salad that includes all of my favorite things. It's mostly vegetables, but if you were to add some diced avacado or diced boiled egg this could be a tasty lunch. I made it a little easier on myself by buying a omelette mix of already diced vegetables from my favorite produce supplier, Washington Produce. You could really put any veggies in here that you went broccoli, beets, shredded carrots, or if your like my sister Sour Patch Kids.

 

Quinoa Salad

1 C. Organic Quinoa

2 C. Water

3/4 tsp Salt

1/3 C. Dried Cranberries

1/4 C. Diced Tomatoes

1/4 C. Red Onions

1/4 C. Broccoli Florets, small

1/4 C. Cauliflower Florets, small

1/4 C. Diced Celery

1 Tbs Red Wine Vinegar

2 Tbs Kalamata Olive Oil
1 tsp Salt
Fresh cracked Black Pepper

1. Bring water and salt to a boil. Add salt and quinoa. Cover and simmer for 15-20 minutes.
2. Allow to cool.
3. Mix in all the veg and cranberries. Season with salt and pepper.
4. Place vinegar, oil, 1 tsp salt, and pepper in a jar with a lid. Shake to combine. Drizzle quinoa mix with vinegarette, mix and refregirate.
5. Serve chilled.

I love baked beans but unfrotunately it seems as if all brands of baked beans contain someone non-baked bean related ingredients. Even top brands of baked beans contain caramel coloring, which is made with corn. It's ridiculous that they have to do this, especially considering how easy it is to make homemade baked beans. I mean can't we just keep our food the same color in a can as it is when cooked?! I don't care if my beans our only brown instead of mahogany brown. I really don't! So I decided to make my own.

Home Baked Beans

6 Cans White Beans
4 Slices Bacon (any flavor you like. Applewood smoked would be great!)
1 C. Light Brown Sugar
1/2 C. Molasses
1 Tbs Dried Minced Onion

1. Heat oven to 350 degrees.
2. Pour beans and juice into a baking pan deep enough to hold everything.
3. Snip bacon into small pieces, and add to pan.
4. Add molasses, onion, and brown sugar. Stir to combine.
5. Bake for 1 1/2 hours or until thick and bubbly.