Yummy GF Tortillapita!

I made these tortillas the other day, due to a huge craving for burritos. My daughter LOVES bean burritos, and I had left over black beans from a meal the previous night. I tried this and it worked! It really worked! We ended up making quesadillas, but, WOW were these tasty and light. They have the texture of pita bread, but no yeast, no wheat, no dairy, and no egg!

I am so excited to have this new recipe! I made a full batch that made 12 tortillas, and froze half of them. They have been just as good reheated!

I think I may try them a tad thicker next time, with a lower heat, for pizza crust! I guess I will let you know how that turns out.

For the Tortillapita:
combine:
1c rice flour/millet (you can use all of one, or half and half)
1/3c arrowroot
1/3c tapioca flour
1/3 c fava bean flour
2 tsp guar gum
1tsp baking powder
1/2 tsp zylotol (or sugar)
1 1/4 tsp sea salt

Cut in 2 Tbs organic vegetable shortening
Slowly mix in 3/4 - 1 c warm water (closer to 3/4)
Heat a skillet or griddle to med
Form 12 even balls
Roll or spread each into flats about 1/8 " thick
Place on griddle until the first side bubbles (3-5 minutes)
The second side doesn't take too much longer
Flip only once (they are chewy if you flip them more than once)

In-Joy!
Dannielle

Sweet Potato Oat(less) Meal

I DID IT! I came up with an oat less oatmeal, that is TASTY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You must try this! You can mix it all the night before, and pop it in the oven in the morning. It is great for those mornings you know you will be running behind...


Puree one cooked and peeled sweet potato

Mix with one cup cooked brown rice

1/4 cup dried cranberries (optional)

1 dropper of vanilla stevia (optional)

1 tbs coconut oil

1/8 tbs clove

1/4 tbs cinnamon

1/8 tbs nutmeg

divide into 4 -6 souffle cups

bake at 325 for 10-12 minutes

top with butter brushed chopped apples and a sprinkle of cinnamon

bake for additional 5 minutes or until the apples are browning.

In-Joy!
Dannielle

Bread

Bread-base recipe
I use this recipe for most of my bread recipes. I modified a few things from a recipe I found on http://www.elenaspantry.com/. I use this modified recipe to make Apple Coffee Cake-which turned out fantastic! I will post the recipe for that another day....

As for now, this base recipe can be used for everyday sandwich bread! It doesn't fall apart, and is light enough to feel like a real sandwich, yet, it is filling and does the trick with grilled cheeze sandwiches! When my three year old eats it, she always pulls up her shirt to show her cute little belly, and shows me how full her belly is....

Dry:
1 3/4 Cups Fine Almond Flour (blanched is best)
3/4 Aarowroot powder
1/8 Cup Flax Meal
1/2 tsp Celtic Sea Salt
1/2 tsp Baking Soda

Wet:
5 eggs (regular size or 4 Large eggs)
1 tsp Agave Nectar
1 tsp Organic Apple Cider Vinegar

Preheat oven to 350 degrees
1. Combine Dry ingredients
2. In a large bowl mix eggs until they are frothy but not too dry
3. Add Agave Nectar and AC Vinegar, blend again until mixed well- but not too much.
4. Combine Dry ingredients into Wet.
5. Mix well
6. Pour batter into a well greased 7.5 x 3.5 loaf pan
Bake for 32-37 minutes-until a toothpick comes out clean

I cover loosly with foil the last 3-5 minutes to keep the top from becoming too crunchy.
Cool before slicing

In-Joy!
Dannielle

Ready for Tomorrow!

As I write this I have two Mason jars full of tasty Green Smoothies chilling in my refrigerator. I took the base of my recipe from The Winter Green Smoothie recipe on The Whole Life Nutrition Kitchen site. I added some spinach, lemon juice and Truvia to mine and increased the apples because my pears aren't quite ripe. I have decided that I need to jump start my new year with an elimination diet and I plan on only having Green Smoothies for the first two days. My plan is to journal this adventure here so please be sure to check back often.

WE ALL SCREAM FOR ICE CREAM!!!

My dad's home made ice cream...ahhhhhh, I dream of his ice cream! As a kid I was allergic to dairy. I had apple juice as my milk replacement, so ice cream was WAY out of the picture for me. (Seriously, I put apple juice in my cereal!)
I remember, the smell of the salt and the sounds of the maker, as my dad would make the summer batch for my brother and sister to enjoy. [note: I would get to taste it...so I knew exactly what I was missing!]I would watch every pour he would make, dreaming of the day, I would be able to dive into a cold bowl of his freshly frozen homemade ice cream. My Dad's recipe is the best, it was his dads. It really is the best. Really! He has won countless contests. Of all the ice cream for me to dream of, I at least knew, the day I would be able to eat it, I would be eating the best. To this day-at 32 years, 11 months, and 21 days old, I have never had ice cream better than his. And I have had my share of ice cream!
In high school, I decided, I would begin to reintroduce dairy into my life, and what do you know, my allergy was mostly gone! MMMMM ICE CREAM!!!! My 19th birthday was at Baskin Robins! MMMMM ICE CREAM!!!!! I really still can not get enough of it. Seriously.

So, with my love of ice cream combined with this new "journey", I have set out to find a great ice cream that I can enjoy with my child- the way I so longed to enjoy it with my dad. It is one of many traditions I do want to pass on. This recipe is what I have come up with. It needs some tinkering, it is not quite up for the ice cream contest, but it is closer than anything store bought I have tried.

1 (14 oz) Can of Coconut milk (organic & full fat)
1 3/4 cups almond milk
1/2 cup granulated sugar (or agave)
1 TBS Vanilla (or anise)

Mix all ingredients in a bowl with a mixer. Cover and Chill for at least 2 hours in the refrigerator.
Then pour cold mixture into ice cream machine and follow directions according to the manufacturer.

Any additions? -cookies, nuts, chocolate chips, pickles, whatever....add it about 5 minutes before the end of the freezing time.
Scoop and Serve with bibs....
TAAAAAAAAA-DAAAAAAAAAA! ICE CREAM!
In-Joy!
Dannielle

Energy Sustaining Breakfast Bar

OH! The cold! I have such a hard time rolling out of bed when its below 70 degrees outside...and this "Arctic Freeze" isn't helping! They are saying it will get into the TEENS! in Texas? urgh.
These energy bars have been a huge help getting me going these crisp mornings. Late one night, I happened to flip the DVR to this episode of Sara Snow....
I am so glad I did! This energy bar has been my fantastic morning friend. (These and my morning chat sessions with Kyla Jean over Yahoo....) I have a stash of them at work, in the refrigerator as well as a stash of them in the freezer at home. I have made a few changes to the original recipe, you will see them in pink. Both options are fantastic and quite the boost for a slow morning, or sluggish afternoon. I lay mine in a cookie pan flat, cool, then cut into bars. I wrap each in wax paper, for ease of the grab-n-go. (For me, the paddies looked a little too much like something you would find on the bottom of your boot after walking in a pasture...since I do that oh so often.)

Sara Snow :: Official website for Green Living Expert and TV Host Sara Snow:

"ENERGY SUSTAINING BREAKFAST BARS
This recipe was inspired from a diet recipe for breakfast bars. I took that recipe and turned it upside down, added fiber, protein, antioxidants and lots of healthy goodness. These are incredibly easy to make and keep on hand for grab-and-go mornings.
INGREDIENTS
2 ½ cups old fashioned organic quick oats (quionoa flakes)
½ cup whole flax seed
¼ cup organic dark cocoa power (or slightly less) (carob powder)
½ cup natural peanut butter (sunbutter)
½ cup honey (light agave nectar)
½ t spirulina
½ - 1 cup HOT water
INSTRUCTIONS
Stir ingredients together.
Form into individual sized paddies, like hamburgers.
Wrap in plastic wrap and keep in freezer or fridge."

In-Joy,
Dannielle