Sorry! I didn't realize how colorless this picture was!
I'm not sure I have ever had a REAL margarita. Every time I went to Chi Chi's Mexican Restaurant, I got one of the specialty flavored margaritas. They were kinda like Slurpees for adults. Yummy! So.....REAL margaritas never looked or seemed all that fun to me. = ) I used lime, sweet and salt so it kinda sounded margarita like to me; hence Margarita Apples. Easy to make if you have doTERRA Lime Essential Oil on hand.
1 Fuji Apple
2 drops Lime Essential Oil
1/2 tsp Honey
Sprinkles of Salt and Cinnamon
*Sprinkles of granulated sugar optional
I use my handy-dandy Pampered Chef Apple Slicer to cut the apples. Use a glass plate or bowl. I use honey as a carrier for the oil. Put the honey on the plate/bowl, and drop the 2 drops of oil in and mix it around. Put your apples slices on the plate/bowl and smear them around to get them covered with the honey-oil mix. Now sprinkle a tiny amount of salt, and sprinkle cinnamon so they look nicely sprinkled on = ) AND if you are using sugar, sprinkle sugar on now too. That's it. A pretty healthy snack.
Hot Shot Apples: Use OnGuard, NO Salt, and use cinnamon (maybe cinnamon oil for extra HOT =)
Lemon Drop Apples: Use Lemon with or without salt, sprinkle with sugar, and NO cinnamon.
I found this yummy treat in Wal-Mart. Woo Hoo more Gluten Free choices for those on-the-go moments, or when someone else needs to supply my children with a snack. AND this is one I actually approve of versus the cookies and gummies some like to provide.. When they see Gluten Free, it makes them happy and think, "Yay, I can buy this!" I appreciate the effort, but I sure get disturbed by the food colorings and sugars, and God forbid, HFCS! (high fructose corn syrup =P) This box even mentions that it is CORN FREE!! Yay, double bonus! (This just means I don't have to worry about GMO Corn and I can share with my friend who has a son with a corn allergy) Although at $4 a box (5 to a box), even though they are worth it, it's a little hard to keep them in stock with all the mouths I have to feed here. So I came up with an alternative. They are not portable like these, but very tasty none-the-less. I think I will just have to keep a box handy in hiding so that when we need something to take on an adventure, I have it ready.
So instead of Cranberry Almond, we have Berry Almond Oatmeal Bars. I like the texture. They are chewy, and have that bit of sweetness from the jam. I use Smuckers Simply Fruit because it doesn't have too many weird ingredients and no extra sugars. I did add some of that Morena Unrefined Non-GMO Sugar, but you could use coconut sugar. I usually have a flour mix made up so you could use your own GF Flour Mix. This last one I had made up had a 1/4 cup Coconut Flour and 1/4 C Cornstarch added to it. I usually have an even amount of flours and starch A little more white rice than brown, and a little more potato than tapioca...I would like to use arrowroot, but I can't find it in bulk in my local store....One day I will get measurements and share. So in the mean time, you could try winging it like me = )
Preheat Oven to 350 and grease an 8 x 8 pan or use parchment paper - that's what I use.
1 Cup Gluten Free Oats
1 Cup Gluten Free All Purpose Flour
1/4 Cup Slivered Almonds (optional)
1/4 Cup Shredded Coconut (optional)
1/4 Cup Sugar (or Coconut Sugar)
1/4 tsp Salt
1/4 tsp Baking Soda
1/8 tsp Cream of Tartar (I don't know if this made a dif or not.)
1/4 tsp Cinnamon
1/4 tsp Xanthan Gum
Mix the FIRST FOUR ingredients together in a small bowl
1/4 Cup Applesauce
1/4 Cup Maple Syrup
1/4 tsp Almond Extract
3/4 Cup of your favorite jam! I used a mix of Red Raspberry, Apricot, and Blackberry.
Add the wet ingredients into the dry and mix together by hand; it should be kinda cookie dough like, but not so thick. (pic 1).. (Reserve a 1/2 cup of this mix to use as the topping.) You should be able to spread it evenly in the pan with a spatula. Do not make your edges too thick or you will end up with all your jam in the center after baking (pic 2). After spreading the dough, spread the jam on top. (pic 3). I actually used a fork to pierce through the jam and dough to work the jam in a little bit.....not sure it made a difference. For the last step, use your reserved dough and use your fingers to scatter it about on top. Do not press it in. I baked for 20 minutes. I would check it at 15. You can get a good idea of it being finished cooking when the jam has oozed over the sides a bit and the top has become a little crusty, but not crumbly hard....Remember, this is a chewy treat!
Enjoy = )
This is was our Valentine's Day Dinner; it could use a touch of green, or at least a side salad, but we had so many goodies to eat, and I had already busted my butt in the kitchen, I just went ahead and only made the main dish and called it good. According to my kids, good it was!
I bought some frozen wild caught salmon. I have bought the Walmart brand in the past and quit buying it because it started tasting fishy. blech =P So when I was buying a few things for baking today, I saw a different brand. I was pleasantly surprised by the taste - not fishy! yay.
Maybe not your typical Salmon dish, but it filled us up. You could use this cream sauce on many things. Chicken. Noodles. Veggies. etc. I used Jasmine Rice. I like to use it because it is easy to make and I like the way it cooks up. I've made rice so often, I don't need a timer. I usually stir once in the beginning, and then boil until most of the water is gone, which is about 10 minutes and I'll stir it again, and turn off the heat and cover with a lid and leave it on the burner and go about my business until I am ready to serve it up.
I put the four frozen pieces from the package in my toaster oven on 300, and let it cook for a bit until it was sitting in the fat (I guess you can call it). I put a little bit of butter on top of the fish and then sprinkled salt, lemon salt, pepper, pinches of garlic and onion powder, dill and Herbs de Provence. I let it finish cooking until it was tender and juicy and flaked apart.
1/4 Cup Butter
1 Good Size Clove of Garlic (I used one from the outside of the bulb) Pressed
1 T Flour (I use a GF Mix of flour)
1/2 Cup Raw Cashews
3/4 Cup Hot Water
1/2 Unsweetened Almond Milk
A few pinches of salt, pepper and Herbs de Provence
I used a Vita-Mix. 1/2 cup of Cashews, and 1/4 or so of Hot Water (to cover cashews), and blend until smooth, and then add the rest of the hot water to make a milk.
In a small sauce pan, melt butter on low heat and then press the garlic into the butter. Do not fry it, and do not get it too hot. Add the flour and stir. I did not let it cook into a roux, it's just liquidy. I added both milks and let it get a little thick and stirred in the seasonings. The longer it sits, the more flavorful it gets.
When we poured the sauce onto everything, we actually squeezed a LITTLE lemon on it, and it brought out a nice flavor.
A good accompaniment would be asparagus, broccoli, brussel sprouts, or just a simple side salad =
You can make this dairy free by using your butter alternative!
What have people grown up eating for breakfast? Cereal! BUT in our house we usually eat fruit in the morning, (and for a snack in the afternoon when we start craving something sweet.)
So I decided to change up how we usually eat our fruit from fruit in it's natural form or in smoothies (because sometimes smoothies are just too cold to have in the morning when it's 10 degrees outside) to eating our fruit in a cereal bowl with juice and "milk" mostly in hopes that my little guy will eat something good for him!
For what ever reason, call it man genes or something, but my little guy just has an aversion for fruit. I'd say the bananas and blueberries are the ones he likes the best, and maybe that's because they are easy to eat! Simple Little Man
You could also do this later in the day and call it soup. Whatever you want to call it, it will not be as easy as pouring it out of a box or a can, but the things that are really good for us, usually require some effort.
You can use whatever fruit is in season, and you may have to adjust the sweetness depending on the sweetness of your fruits, so I will give you a range and just remember, you can always adjust from there! Recipes are kinda hard for me because I am just a pourer and a shaker = )
Ingredients for the bowl pictured:
1 Apple (peeled if you want)
1/4 to 1/2 cup Fresh or Frozen Blueberries
2/3 to 3/4 cup Orange Juice (I use Simply Orange or an equivalent store brand)
1/4 cup Rice Milk
1/8 - 1/4 tsp Cinnamon
1 -2 tsp Maple Syrup (adjust with the sweetness of your fruit)
Hang on, this is tough = ) I use my Pampered Chef Apple Slicer for the apple, and then cut it up in bite sized pieces. I cut the orange in half and then in thirds so they are like smiles and then peel out the sections. I peel the banana and slice (you could even slice up a frozen banana). Put in the blueberries. I pour the orange juice over just like I would cover cereal. I give a range because the size of your fruit will differ. Add the rice milk, cinnamon and maple syrup. Stir and Enjoy!
Blessings to you always! Joelle
My blogging friend Stephanie (at Hope for Healing) and I did a little give-away with the fabulous doTERRA Essential Oil - Lemon. My request was for her to come up with a recipe using either the Lemon or Wild Orange and she chose the Lemon because she is in LOVE with the scent and taste = ) She's been using it in her baking and for making cleaning products - which is awesome because she is pregnant and you DO NOT want to be inhaling those awful chemicals EVER - even while not pregnant. One day I'll write a blog on some cleaning tips. Time is still short just yet.
Back to the recipe! I'm going to make this easy on myself and just send you to her blog for this recipe
. I made these and THEY are wonderful. I passed them around to some of my friends who had a booth at the last show I did, and no one even knew they were gluten free. Only the people who knew I have an "alternative eating lifestyle" asked, "What's in it?" With a raised eyebrow of course and then tasted and said, "Oh My Gosh! These are so yummy!" Stephanie is a whiz in the kitchen. I wish I had her "mad" baking skills. If you join her blog, you will not be sorry! If you missed the link above, you can also click here for the recipe.
Rest assured, these are dairy and gluten free. = ) Enjoy! (Side note, the give-away on her blog is closed)
Add-on! I'm so terrible at promoting myself sometimes! If you would like to know more about doTERRA essential oils and how to use them in your everyday life, you may use the contact form above in the title section. I even have a little package put together for people that I hold one on one's with - it doesn't matter where you are located!
Another favorite in my house: Chicken Coconut Curry Soup.
Since my son has 10 recipes to make in 15 days for his cooking class, we needed something fairly quick and easy. He doesn't have much patience. XBOX is more important = / I also wanted something I didn't need to go out to the store to buy a bunch of ingredients to make dinner. Fortunately we had everything here. I just needed to defrost the chicken. I had bought some marked down "No Hormones, No Antibiotics" Boneless Chicken Thighs. We have decided we would rather cook with the boneless, skinless chicken breasts. These thighs had skin and fat (hence the nice sheen on the soup), and we don't care for the texture. So it is your preference as to what kind of chicken you would like to use.
I also have some tips for the Lemongrass used in the recipe. I have only every had it with fresh lemongrass once and that was because I grew it one year and unfortunately it didn't grow back = ( Most of the time I use dried lemongrass and tie it up in a cheese cloth or put it in a tea ball. This time, I actually used my doTERRA Essential Oil Lemongrass. That made it a piece of cake! No escapees of dried lemongrass in my soup, and no complaints of, "I hate picking these out!" Although, I did not drop it over the pot. I put it on a spoon first. I would hate to ruin a whole pot of soup because an extra drop fell in!
You can use all Tamari if you do not have Fish Sauce, but using this really gives it an extra special taste. I split it because using all Fish Sauce is a little too strong for our taste.
If you find it too salty, add some water. I usually make this with a homemade broth mix and this time I used broth from a box which is definitely saltier, but seemed to be evened out with the rice. Most people like salt, I'm just a little more reserved with it. = )
You also get to control the spicyness. I use 2 teaspoons of the Red Curry Paste so that it's not too spicy for everyone else, and if I want it hotter, I add cayenne right to my bowl. With all the broth that is used, you should not need to add any salt to the soup, but when you make your rice, be sure to add salt to the water. I like Jasmine and Basmati Rice. Use your preference here too. I do not know what it is like to use regular long or short grain rice anymore. Start your rice and I hope you enjoy!
Chicken Coconut Curry Soup
1 T Oil
1/2 Yellow Onion
1 Can Diced Tomatos
2 T Fresh Ginger minced
1 Clove Garlic minced or pressed
2-3 tsp Thai Red Curry Paste
6 Cups Chicken Broth
2 T Fish Sauce
1 T Tamari
1 T Honey or Sugar
3 T Fresh Lime Juice
2 Cans Coconut Milk
1-2 Stalks Fresh Lemongrass, 2 TBSP dried Lemongrass or 1 drop of doTERRA Lemongrass Oil
1 1/2 lbs Boneless, Skinless Chicken Breasts sliced in strips. I will even cut it when it is still a little frozen; it's less slimey.
Heat oil in a large pot. Add onion first and cook until translucent. (If using fresh lemon, grass add here) Add in the ginger and garlic and cook for only 30 secs to 1 minute. Cooking the garlic too long will make it taste funny. Add the curry paste and stir. Add 1/2 cup chicken broth to dilute the paste. Add the remaining broth, fish sauce, tamari , diced tomatoes, and honey/sugar. (If using dried lemongrass in a container, add here). Bring to a boil over medium heat, and simmer for 15 minutes. Stir in coconut milk, chicken, (If using doTERRA Lemongrass Oil, add here) and lime. Bring back to a simmer until chicken is done.
Serve in a bowl, with a scoop of Rice and garnish with Green Onions and Cilantro! (Add salt and pepper if necessary = )
I love the colors. The picture is a little deceptive. The flowers are from my grama's funeral, and the table cloth is still from Christmas, and it just so happens that the Breakfast Sundae looks like Christmas, but other than being cold, it is far from a Christmas flavor. Although, I may try Peppermint soon = )
You would think since it has been single digits in the morning, and not even making it to 20 degrees during the day for weeks, I would come up with something a little warmer - BUT, I was craving something creamy and fruity!
Even though I can tolerate cheese to a certain extent, milk and ice cream make me feel horrible. Usually
when I make ice cream, I use a base of coconut milk or cashews, and so that you cannot taste the base, I cover it up with chocolate, mint, peanut butter etc, and sometimes a good vanilla is hard to come by. I feel with the coconut milk and sweetener, you can get a pretty good vanilla, but I was going for low-fat and breakfast like and used bananas!
This is actually a two part recipe, but fairly easy. Before I had a Vita-Mix, I used my juicer to squish the bananas down, but a food processor does a good job. For the sauce, a regular blender or magic bullet works fine. I try to make things as simple as possible, and in that process, I sometimes think I make it more
confusing! I am sorry if I have done that here!
Unless you regularly keep bananas frozenlike I do, you will have to prepare the day before-hand by breaking 3 bananas into at least thirds if not smaller. Put into a freezer bag and freeze over night. (I use previously used frozen fruit bags from the store.) You can also prepare the Chia Gel ahead of time - see note below in the Strawberry Sauce instructions.
Prepare the sauce first so your bananas don't get brown and melty. (Can be prepared the night before if you would like to save time in the morning = )
1 Cup of Fresh Sweet Strawberries (or Frozen Strawberries Thawed)
2 Clementine Oranges
1/2 tsp Fresh Lemon Juice
1 T Honey or Agave (this will really depend on the sweetness of your strawberries) or use 2 dates.
1 T Chia Gel (Optional, but this gives it some thickness)*
*Prepare Chia Gel by using a 1/3 Cup Chia and 1 Cup water. Put water in bowl first and then sprinkle chia into the water as you stir and let set. This doesn't take long to set up. This will stay in the fridge about 2 weeks. If you want to make a small amount just for this recipe, try using 1 T chia, and 3 T water, but still it must set.
1/2 Cup Non-Dairy Milk (I use original almond)
3 Frozen Bananas
1/4 tsp Cinnamon
1 tsp Vanilla
Put the all four ingredients into your Vita-Mix. I start slow, and work my way up and use the tamper to keep things moving. Go until smooth and creamy. Be sure not to over blend or you will have soup! =P
If you are using a food processor, you may want to pulse first and then go full blast, stop and scrape with your spatula and go again. Mix until soft ice cream consistency
Putting your Breakfast Sundae together:
Get creative and slice up fresh strawberries, bananas, or mangoes, put them on the bottom for a surprise, put them on top, or stir them in! Pour your sauce all over, put some on the bottom, swirl it in, you get the
picture! And then top it with your favorite topping - ideas below!
Granola, Crushed Nuts, Raisins, Shredded Coconut or whatever you think will taste yummy!
Crockpot Apple Cobbler...mmm...it was kinda like eating apple pie without going through the trouble of making a crust and just getting to eat the insides. I love my apple pie, and one day I will post that. My favorite part is the crust, but I have a case of apples, and really needed something easy to do with them.
I have a Pampered Chef Apple Peeler, Corer, Slicer. Hands down one of my favorite tools from that company. Preparing the apples is a cinch with this tool! If you don't have a Pampered Chef Rep, I can hook you up = )
To make this, I used something called Morena Unrefined Cane Sugar. I don't usually use cane sugar, but this said NON-GMO and I decided to try it and see how I react with it - except I had a few bites of some GF Birthday Cake today, so I will probably not get a "true" reading. I will also be adding variations from my original recipe to this. One because I have a case of apples and two, I want to use ingredients that most people have.
Here We Go!
6 Cups Baking Apples
1/2 Cup Raisins or maybe Cranberries (either one, optional)
1/2 Cup Morena Sugar (or regular sugar)
1/4 Coconut Nectar (or Brown Sugar)
2 tsp Cinnamon
1/8 - 1/4 Nutmeg (depending on your preference)
Peel and slice apples, in a bowl, mix with the rest of the ingredients and let them sit in the fridge for at least four hours or overnight.
1 Stick of Butter (or alternative) Melted
After the apples have set (I just know there is a special name for this), put them in the crockpot. Pour melted butter over the top and then prepare the following.
1 1/2 Cups Gluten Free Oats
1/8 - 1/4 tsp Salt (start small)
1/8 Cup Sugar
1/2 tsp Cinnamon
(You could add nuts if you like them....I like them, just not really in my baked goods, unless they are ground up.)
Mix these ingredients together in a separate bowl OR if you cook like me, and don't want extra dirty dishes, you just dump it all in over the apples and butter.
I stirred EVERYTHING together, and I DID NOT grease my crock pot. I thought I was cooking it on low for 4 hours, BUT someone helped me out and turned it up while I was at the movies. So it cooked a little more than I think it should have cooked, BUT it definitely did not affect the taste - it was probably just a little mushier and carmalized around the edges. It was oh so yummy!! I had some whipping cream laying around because I was going to make some Lighter Than Air Chocolate Cake, but I hadn't gotten around to it, and I didn't think I was going to any time soon, so I figured we had better use the cream. Some people would put ice cream on it, but I didn't have any special ice cream made, so the kids poured regular ole cream on it, and loved it!
*Update: Without the help of turning up the heat, I cooked this on low for 5 hours and got a good soft mush, and at 4 hours the apples were soft and still in tact. So depending on how you would like your apples, check at 4 and go from there! = )
Every time I take a picture, I am embarressed at the quality of my cheapo $100 camera, and yet, I have not been doing this long enough to warrant anything more expensive! = ) Sooo, you'll just have to take my word for it, that this is REALLY good!
I shouldn't even call it a cake. First of all I made it in a pie pan, and second of all it is way too much like a large truffle rather than cake. It is thick, rich and silky; hence the smallish piece! AND wait until you read what the secret topping is.
Given that I like to experiment, in the future, I am going to attempt this without using anything with sugar in it because too much sugar bothers me, but just so you can get started, I am posting it the way I made it this time....you won't be sorry you tried it this way. = )
6 ounces Guittard Dark Chocolate Chips (Red Bag)
1/2 cup (1 stick) Unsalted Butter
1/2 cup Xylitol
1/4 cup Honey
3 Large Eggs
1/2 cup Cocoa
1/4 teaspoon Sea Salt
1 teaspoon Vanilla
Preheat Oven 350º
Prepare Baking Pan: If you have a small spring form pan, use that, it'll be much easier to make the glaze pretty. If you do not have one, use a pie pan. Grease the bottom and place parchment paper down.
In a sauce pan on medium low, melt butter, xylitol, and sea salt until xylitol and salt are dissolved, and then add in the chocolate chips and let them melt, and then add in honey. Stir until smooth and creamy. Do not over cook. Remove from heat. Add in vanilla. Whisk in eggs one at a time. It will look smooth and shiny. Sift in cocoa to avoid any lumps. Stir until smooth again. Pour into prepared pan, and cook for about 20 - 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry. The edges will look done, and the middle will be a little softer. Let it cool for at the least 15 minutes. After you feel it is cooled enough, you can try and remove it from your pie pan by tipping it upside down and leaving it inverted on a plate and peeling off the parchment paper, and then put a plate over the bottom and flip it back over. (I just leave it in the pan because my kids do not care what it looks like!) While your cake is cooling, prepare the GLAZE.
2 ounces Guittard Dark Chocolate Chips (Red Bag)
1 1/2 tablespoons Unsalted Butter
1 1/2 teaspoon Almond Milk OR Coconut Milk
1 1/2 teaspoons Agave Syrup OR Honey
1/8 teaspoon Vanilla
To prepare the glaze, melt the chocolate chips and butter on medium low in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk, sweetener of choice and
vanilla. Stir until smooth and glossy. Pour glaze onto cake, and smooth it over and let it drip down over the edges of the cake/torte. Before you add any topping let it set for a bit or put in the fridge for 30 minutes - That is unless you would like to eat it warm...no harm in doing that!
Secret Topping - The Unexpected Flavor:
Because I needed to take a picture of this, I wanted to gussy up the piece of cake with something, and the only thing I had was Pampered Chef's Raspberry Habenero Sauce. Oh my! This was definitely the icing on the cake! Ha Ha!! = ) Enjoy!
There are days when you just have to throw caution to the wind when it comes to preparing food for a busy family - especially if you are not organized which I am not nor am I a meal planner!
From 11:45am on, it was ortho appt, take that kid to lunch cuz he missed it at school, took the little guy to the store for lunch because there wasn't anything at home for him, do a little research and prepare samples for an appt., go to the appt, pick another kid up from school, did a load and a half of laundry, went to worship practice, forgot to pick up a kid at a friend's house (thankfully they brought her home), picked up the little guy who was hanging out with dad at Kung Fu, and then went back to the store for items for dinner, but it had to be quick cuz now it was 8:45pm. Since it was the little guy's turn to pick dinner and he chose chips and cheese, and that wasn't gonna fly. I tried to get as close as possible to fill his Mexican craving and fill everyone up, and came up with this. What surprised me was that everyone talked about how good and filling it was. Once again, I have a dish with no-name. And probably not for the salt conscious.
1 Can Vegetarian Refried Beans
2 Cans Ro-tel (1 Mild and 1 Original - Kids will only tolerate a certain level of spiciness = )
1 1/2 Cans of Organic Mixed Beans (Pinto, Black and Kidney)
1/2 Can Organic Corn (strained)
Gluten Free Tortilla Chips (We made our own)
Toppings: (up to you)
Now this is tough. Listen carefully! I opened up the cans of Refried Beans, Ro-Tel and Corn (strained) and dumped them in the pot. I opened the cans of beans and used a fork to get the beans out because I wanted some of the juice, but not all off it, and I didn't use the whole two cans (but you can try) because it seemed to take a way from some of the flavor. I mixed until it was warm and scooped into the bowls. I had kids make the chips. We added whatever garnishments we wanted, and scooped it up with the chips!
I hope you enjoy this quick one!