Oct 22

Pecan and Coconut Bars (Grain Free!)

***Thanks for joining in on the 31 Day Series fun!  Make sure you check out some of the other amazing series from over 1,000 other bloggers!***

One of my more popular posts on the blog are my Chewy Quinoa Oat Bars.  I have gotten many comments here and on Facebook from those of you who have tried them, thank you!  I have been attempting to throw together a recipe for grain free bars and finally I’m able to share that with you here today! 

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Pecan and Coconut Bars (Grain Free!)
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 1 C Sliced Almonds
  2. 1 C Chopped Pecans
  3. 1 C Shredded Coconut
  4. 1 C Almond Meal (finely ground almonds)
  5. 3/4 C Ground Flaxseed
  6. 1/2 C Water
  7. 1Tbsp Vanilla
  8. 1/4 C Honey
  9. 1/2 C Coconut Oil
  10. 1 tsp Sea Salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine Almonds, Pecans, Coconut and Almond Meal in a large mixing bowl.
  3. In a small separate bowl, combine Flaxseed and Water. Let sit for a minute and then add to nut mixture.
  4. Mix in the rest of the ingredients: Vanilla, Honey, Coconut Oil and Salt.
  5. Stir well and then press into an 8x8 casserole dish lined with parchment paper.
  6. Bake at 350 degrees for 25 minutes or until edges begin to brown.
  7. Remove from oven, let sit for 5 minutes. Lift parchment paper and bars out of dish and place on a cooling rack.
  8. Cool completely before cutting. (If you can wait that long!)
  9. Wrap individually for an "on-the-go" snack.
Notes
  1. If bars are not as solid as you like, place them in the fridge for 1/2 hour before cutting. Add a little pumpkin puree for a holiday treat!
Eyes on the Source...Hebrews 5:9 http://eyesonthesource.com/
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Oct 16

Oven Roasted Cauliflower

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Definitely the best way to enjoy cauliflower.  I hate mushy cauliflower! :-(  Roasting the cauliflower on hight heat in the oven means you get to keep the crunch and also adds tasty browned edges.  YUM!

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Oven Roasted Cauliflower
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1 Head of Cauliflower
  2. Coconut Oil (enough to toss and cover cauliflower)
  3. Salt and Pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Remove stems and rinse and dry cauliflower.
  3. Cut into bite size stalks.
  4. Toss and coat cauliflower with coconut oil.
  5. Place in baking/casserole dish.
  6. Salt and Pepper to taste.
  7. Bake at 425 degrees for 25-30 minutes stirring at least once.
  8. Remove from oven when edges are browned.
  9. Serve immediately.
Notes
  1. For flavor variations add parmesan, garlic or other spices.
Eyes on the Source...Hebrews 5:9 http://eyesonthesource.com/
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Oct 15

Zucchini Mushroom Roll-Ups

Zucchini is such a favorite of mine.  You can slice it, dice it, chop it even make it into pasta.  You can add it to so many dishes and soups, plus it is full of minerals and nutrients.

(Check out some of these great ways to serve zucchini: Spicy Zucchini Boats, Parmesan and Pepper Zucchini Fries, Confetti Rice Zucchini Boats.)

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Zucchini Mushroom Roll-Ups
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 3-4 Large Zucchinis
  2. 6-8 Baby Bella Mushrooms
  3. 1 Tbsp Fresh Minced Garlic
  4. 2 C Diced Tomatoes
  5. Olive Oil
Instructions
  1. Thinly slice the Zucchinis length wise.
  2. Fry each side of Zucchini in Olive Oil for 3-4 minutes.
  3. While Zucchini is frying, thickly slice the Bella Mushrooms.
  4. In another pan, combine Garlic, Tomatoes and Mushrooms, heat and stir.
  5. Remove Zucchinis from pan.
  6. Fill each Zucchini with one or two Bella Mushrooms and Tomatoes.
  7. Roll Zucchini, top with more Tomatoes if desired and serve.
Notes
  1. Also, try topping with parmesan or mozzarella cheese.
Eyes on the Source...Hebrews 5:9 http://eyesonthesource.com/
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Oct 13

Cranberry Maple Brussel Sprouts

***Thanks for joining in on the 31 Day Series fun!  Make sure you check out some of the other amazing series from over 1,000 other bloggers!***

Anyone else think brussel sprouts were disgusting when they were younger?  Oh, man!  Just the name, eeeew. :-)  But now I love, love, LOVE them! Have you tried them on the grill before?  YUM! My six-year old son walked into the kitchen holding his nose when I made them this time, ha!  Needless to say, hubby and I ate them all by ourselves, but we didn’t mind not sharing. ;-)  

Cranberry Maple Brussel Sprouts 5

This month I have a 31 Day series happening on the blog all about Grain Free/Sugar Free Recipes.  Sugar and unhealthy grains are in most everything.  Even foods disguised as healthy!  I am constantly researching and reading to determine healthy menus/recipes for my family, but it can be so hard.  Basically the more I research, the more foods I want to avoid.  Sugar is such an addiction, whether we realize it or not, because it’s in everything and the more we have, the more we want!  Most any prepared food has added sugar that may be disguised with a different name, but it is sugar no matter what you call it!

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Grains are so confusing, as those we would think or hope to be good for us, have actually had all the “good stuff” removed.  We are hard pressed to find a healthy grain and then on top of that we are pushed into eating more of them than we should.  Anyone else think the standard food pyramid is just plain messed up?

I have specifically been looking at sugar and grains as they relate to heart and brain health and will continue to post more as I delve into this research.  So many health problems could be avoided if we seek to prevent them instead of trying to reverse them when it’s too late.  Anyway…enough of me on my soap box.  :-)  Le’t get on to the recipe! 

Find the recipe over at Day2DayJoys where I am contributing today!

Cranberry Maple Brussel Sprouts

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Oct 10

Pumpkin Minis (Grain Free and Sugar Free!)

***Thanks for joining in on the 31 Day Series fun!  Make sure you check out some of the other amazing series from over 1,000 other bloggers!***

 

Grain free and sugar-free pumpkin pie?  Did you think it was possible?  Did you think it was possible for it to taste good?!  Well, let me tell you…my husband will eat them and that’s saying a lot!  He even went as far as to say, “These are GOOD!”  So really, this is a perfect alternative to for your holiday table!

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Pumpkin Minis
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
Crust
  1. 2 1/2 C Pecans (ground to a flour in blender or food processor)
  2. 5 Tbsp Chopped Dates
  3. 2 tsp Vanilla
  4. 2 tsp Cinnamon
  5. 2 Tbsp Water
Filling
  1. 1 Can Pumpkin (15 oz)
  2. 1 Can Coconut Milk (12-13 oz)
  3. 2 Eggs
  4. 1-2 Tbsp Maple Syrup
  5. Pumpkin Pie Spice (2 tsp Cinnamon, 1/2 tsp Nutmeg, 1/2 tsp Ground Cloves)
Instructions
  1. Preheat oven to 350 degrees.
  2. For Crust, combine Dates with ground Pecans in blender or food processor until mostly smooth.
  3. Add Vanilla, Water and Cinnamon until well blended and smooth.
  4. Fill muffin pan(s) with paper muffin cups.
  5. Press crust mix into the bottom of 15-20 muffin cups.
  6. Bake mini crusts at 350 degrees for 10-12 minutes until browned.
  7. While crusts are baking, combine Pumpkin, Coconut Milk, Eggs, Spices and Maple Syrup.
  8. Beat well and then pour into baked crusts.
  9. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
  10. Remove from muffin pan and cool on rack.
  11. Serve or cover and refrigerate.
Eyes on the Source...Hebrews 5:9 http://eyesonthesource.com/
Pumpkin Minis

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