Bread Crumbs!! (with no bread)

I'm not gonna lie, i'm pretty excited about these beauties:

Breadcrumbs!

People use breadcrumbs in so many things.  They can turn a "healthy" dish into a not so "healthy" dish pretty quickly if your not careful!

The beauty of these breadcrumbs is that there is NO bread.

They are also pretty versatile.  You can cater them to YOUR tastes.

How do you make these?

1.) Nut crumbs

(simply pick a nut...put it in a food processor until it looks like breadcrumbs! I used walnuts here.  Pecans, macadamia nuts, etc would work too!

2.) Parmesan cheese

3.) coconut flour

4.) spices of your choosing! (i like to use italian) 

combine 1 cup of the nut crumbs, 2 tablespoons of the coconut flour, 1 cup of the cheese, and as many spices as you'd like!

That's IT!

I made this broccoli cheese fritters with the breadcrumbs this week:

(not a great picture, but they were DELICIOUS)

You can sub them in anything you'd normally put breadcrumbs in!! Just use your judgement..if it looks like it needs more, add more! :)

I used them in my turkey loaf this week as well as these fritters and i must say-

i'm never going back to prepackaged bread crumbs!!

Grain Free Bread

I was really excited about this one!!  Mark and I are eating no grains (trying to) for a month.  Yes, we occasionally have some slip-ups :)  BUT- mark is a huge fan of sandwiches, so i wanted to find a grain free recipe!   I gave it a go and it turned out pretty good!

It tasted really "light" and it was good!  We even made BLT's with it :)

The downside is that it is kind of an expensive loaf of bread!!

I'll definitely be making it again, but it will be a "on occasion" thing because of the price!

Heres the recipe:

INGREDIENTS

• 1.5 cups RAW Almond Butter (More AB makes a taller loaf)
• 2 teaspoons Apple cider vinegar
• 5 Eggs
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 3 tablespoons Olive oil
• 2 tablespoons water (optional as needed)

and here's whatcha do!

Variables:
1. When baking without yeast, gluten and baking powder, vinegar and baking soda are added to help things rise. In my grain free adventures I learned that the right pan is absolutely necessary. Why? Two reasons. A. A wide pan will not give you a very tall loaf and you will have a flat bread, not always great for sandwiches. The pan I used was about 7x3.5. Average pans available in stores are not this size. If you don't want to buy this specific pan, I suggest adding to the recipe to give you a proper "loaf". Your batter should be 3/4 the way to the top of your pan to make a nice sized loaf.

2. Because of the vinegar you cannot use a non-stick pan. The vinegar reacts to the chemicals and turns your lovely loaf of bread GREEN! If you don't use the pan I used, line your pan with parchment.

3. Almond Butter brands all vary in consistency and this will affect your results. Some are thicker, some are blanched, etc. I made 3 different loaves. One with Almondie (preferred), one with Raw Natural Almond Butter and one with homemade Almond Butter.

I hope this helps!

DIRECTIONS

1.	Please read the notes before starting this recipe.
2.	Add all eggs to a mixing bowl and scramble until frothy, add in the vinegar and mix.
3.	Add the almond butter and mix well, depending on the brand you use, you may need a hand mixer.
4.	Add oil batter should be a free flowing liquid, pourable and not too thick. One brand I used I needed to add 2 tbsp water, brands will differ your result. Use the water only if you feel the batter is too thick. It should be like pancake batter is the best way I can explain it.
5.	Add in salt and baking soda and mix really well.
6.	(Read notes on pans) Immediately bake at 300 degrees for about an hour. Don't let it get too brown. Test with a toothpick.
7.	Let cool on counter. Wrap in paper towels, place in a ziploc and keep in fridge for 7 days. Slice as needed.

Southwestern Spaghetti Squash.

Yet another no flour/very low carb option...is

Spaghetti Squash

you've probably seen these oddly shaped dudes at your grocery store.

Well, they are AWESOME.  I use it for MANY different recipes when i'm craving pasta but don't want the carbs or calories from pasta!

Last night's rendition was "Southwestern Style" 

it was so yummy.

Recipe here:

http://bevcooks.com/2011/10/southwestern-stuffed-spaghetti-squash/

I personally left out the corn, as i have mixed feelings on it (eye rolls here, please)  ;)

A lot of times, i'll just make good old fashioned spaghetti with it!  Another of my favorites is swiss cheese and kidney beans :) Like i said, the options are ENDLESS!

How do you cook it?

Two options.  Well, maybe more, but here are the two ways i cook it!

1. This is my favorite way.  * I cut the squash in half long ways  (this will take several cuts..these squash are big!)

*After they are cut in half, scoop out the middle! Seeds and slimy looking stuff

*Lay squash (2 halves) face down on a cookie sheet, and add water to the pan.

*Bake at 350 for about 45 minutes or until the squash is really soft.

*Let it cook, and then scrape the insides into a bowl (or just scrape them into the squash and use the shell for the bowl)  The insides come out like noodles!

2. Another way to cook it

*Poke holes with a fork all over the squash

*Put it in a LARGE pot with boiling water and COVER

*Boil for approx 30 minutes or until the spaghetti squash "splits"  (if it has a crack in it, you'll know its done.

ALWAYS make sure you let it cool...these suckers get HOT.

Tortilla Time.

Can you guess what these tortillas are made from?

no grains! No corn!

These beauties have TWO ingredients!  Did ya hear that? 

1. Cauliflower

2. Eggs.

(i guess it has 4 if you count the salt and pepper i added for flavor)

Here's the recipe!

Ingredients

• ¾ a head of cauliflower riced or 2 cups riced and packed
• 2 eggs
• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
4. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
5. As a note it will be a little bit runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7. Once they’re done place them on a wire rack to cool slightly.
8. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)

I will say, i doubled this recipe and it only made 5 tortillas.  So you may want to make in bigger batches depending on how many your feeding!  They kept their shape and didn't rip even with all our toppings!

DEFINITELY will be making them again!  

For the Love of Quinoa.

I use this little beauty a TON.  And if you don't, you should start! :)

First off..what is Quinoa?

Quinoa is not a grain.  Although the texture and feel resemble eating rice.   quinoa is one of the only "complete" proteins.  Meaning it contains all 9 amino acids that are essential to make a "protein"  

What's so great about it?

Firstly, It has MORE protein per serving then most meat.  And even meat, though high in protein, isn't a Complete protein, like quinoa is. 

Secondly, Quinoa is VERY high in fiber!!  It has double the fiber that you'd find in brown rice!

Thirdly, Quinoa contains Iron, and is rich in magnesium.  This food is GREAT for people who don't eat meat, or much meat because of the iron content!

And lastly, it is SO VERSATILE! 

It is easy to cook, and it takes on the taste of what you cook it in! 

Here are 3 links to some of my FAVORITE recipes that include quinoa- as of late!

1. see below post for Quinoa pizza!!!

2. Quinoa Burger!

 http://eatingwelllivingthin.wordpress.com/2010/11/01/love-my-quinoa-burger/

3. Quinoa and Turkey Meatballs!  (this includes both meat and Quinoa.  PROTEIN POWERHOUSE! :)

                    http://kneadtocook.com/baked-turkey-quinoa-spinach-meatballs/

Feel free to leave questions if you have any!  I have tons of quinoa suggestions if your new to it and would like some help! 

So many options!! (Carb free enchilada recipe & Quinoa Pizza)

I find that a lot of times when I'm looking for a new healthy dinner recipe, I'll crave something that I'm trying to avoid during that time.   For example, for a couple months now I've been trying to not really include breads  (flour at all, really) into my diet.  And I always seem to want  Tacos and Pizza. :)  

It's amazing what you can make WITHOUT flour and breads.  You just have to get creative!

I made these recently (not my picture)

and MAN! they were awesome.  Truth be told.  I didn't miss the tortilla one bit.

Here's the recipe!

8 collard green leaves

1 cup of cooked rice (white or brown)

1 cup drained, mashed black beans

3 Tbsp mild green chile peppers, chopped

1 can or 1 cup enchilada sauce

3/4 cup + 1/2 cup shredded cheddar cheese

3/4 cup sour cream  ( I Used Greek Yogurt- which i would highly recommend instead of sour cream...saves you calories and fat..and, have you read what's IN sour cream? Just saying!)

Directions:

1. Preheat oven to 350 degrees.

2. Coat the bottom of an 8×8 glass baking dish with a thin layer of enchilada sauce.

3. Mix together rice, mashed black beans, chile peppers, 3 Tbsp enchilada sauce, 3/4 cup cheese, and sour cream.

4. Cut the stem out of the collard green leaf

5. Fill each collard green leaf with about 3 T of the mixture and roll it up like you would a tortilla

6.  Place in baking dish, drizzle with enchilada sauce, and sprinkle cheese on top!

7. Bake at 350 for 30 minutes COVERED.  Then, uncover and bake an additional 5-10 minutes until your cheese is melted how you like it!

(i got this recipe here:  http://thevintagemom.com/collard-green-enchiladas/  I would highly recommend checking it out because it has some really nice detailed pictures!)

Another food i LOVE, is pizza.  I generally end up making it once a week with either cauliflower crust, zuchinni crust, or my VERY favorite, Quinoa crust!   (ps- if you don't eat quinoa- you should try it.  It's amazing and has SO many benefits.  quinoa post coming soon!)

The crust stays together so nicely!  I generally top with pizza sauce, veggies and mozzarella cheese!    Of course, you can put whatever you'd like on top!

Here's the recipe!

(i recommend doubling this recipe for a family of 4)

Ingredients:

3/4 cup quinoa soaked for 8 hours (it can be more then 8 hours.  I generally just dump it in a bowl of water before i go to bed the night before! Easy peasy!)

1/2 cup water

1/2 t sea salt

2-3 T olive oil

2 t italian seasoning

Directions:

1. Soak quinoa for at least 8 hours (this step is crucial)  Drain quinoa.

2. Add all ingridients except olive oil to a food processor or a high-speed blender and combine until the dough resembles pancake batter

3. preheat oven to 450 and coat either a iron skillet or a round cake pan with olive oil.  All skillet or pan to heat up in the oven for about 10 mins (this is good to do while your prepping your toppings)   Remove from oven, and add the quinoa "dough" using a spatula to even it out.  Place dough in oven to bake for 20 minutes.

4. Flip the dough and bake for 10 minutes on the other side until golden and crispy.

5. Add whatever toppings you'd like! :) Put in oven until cheese is golden brown and ENJOY!

 i always enjoy finding "conventional" foods that generally aren't too healthy, and turning them into food that actually BENEFITS your body! :)

Eat up!

A Quick Salad

If i'm in a crunch for a side dish that's healthy, here's one I LOVE and it takes about 2 seconds :)  Okay, a little longer, but it's quick and easy.

Carrot Raisin Salad with Lemon & Garlic

Serves 2 to 3

5 large carrots (about 1 pound), peeled and shredded

1/3 cup raisins

1/4 cup finely chopped flat-leaf parsley

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 teaspoon honey or agave nectar

1 garlic clove, minced or finely grated

Sea salt, to taste

s

Toss all of the ingredients together in a large bowl. Serve right away, or refrigerate for up to 1 hour before serving.