Monthly Archives: October 2012

GOOD MORNING!

Just sharing a discovery…

As I was reading the ingredients list on a bag of Salt and Vinegar Pop Chips, I was disappointed to discover the presence of “autolyzed yeast extract” in this supposed “healthy snack.” Autolyzed yeast extract is a form of MSG (monosodium glutamate).

What do we know about MSG?

Basically, that it is a neurotoxic flavor enhancer! Ingesting this toxin can cause diabetes, adrenal gland malfunction, seizures, high blood pressure, excessive weight gain, stroke and other health problems.

You can google MSG and see for yourself, but know this:

• Autolyzed yeast
• Calcium caseinate
• Gelatin
• Glutamate
• Glutamic acid
• Hydrolyzed protein
• Monopotassium glutamate
• Sodium caseinate
• Textured protein
• Yeast extract
• Yeast food
• Yeast Nutrient

My sister-in-law Frieda sent me this recipe taken from a Goop.com e-mail feed. They are quick, easy, and provide a pretty nutritious way to get that chocolate fix.

Raw Cookie Dough Bites 

Ingredients:

3/4 cup old-fashioned oats

3/4 cup walnuts

1/2 cup raw cashews

2 tablespoons honey

1/2 teaspoon vanilla extract

1 tablespoon coconut oil

1/4 cup chocolate chips (semi sweet chocolate or vegan)

Method:

1. Grind the oats and nuts in a food processor for 1 minute, then add the honey, vanilla, coconut oil, and chocolate chips.
2. Using a 1 teaspoon measure, roll into balls.

To Freeze: Place balls in a single layer on a cookie sheet and freeze for 20-30 minutes. Move to a zip top freezer Recipe by Catherine McCord for goop.

(I added a chocolate chip in the center because I liked the way they look that way)

Brussels Sprouts are an amazing vegetable that provide our bodies with a  mega dose of both Vitamin K and Vitamin C, and a host of other vitamins and minerals.They help our bodies by aiding in detox, providing antioxidants, aiding in digestion, fighting inflammation. The list goes on…The point is they are great for you, but they also taste great. Here’s a minimalist recipe for Brussels Sprouts roasted with Shallots that I make  quite often.

Brussels Sprouts with Shallots:

Ingredients:

Brussels Sprouts

Shallots, sliced in rounds (to taste)

sea salt

freshly ground black pepper

garlic powder

paprika

Method:

1. Place brussels sprouts on a baking tray lined with parchment paper. Spray with Organic Olive Oil spray. 2. Season generously with salt, pepper, garlic powder, and paprika.

3. Spread shallots over brussels sprouts, and spray with olive oil once more.

4. Cover with aluminum (I always put a layer of parchment over the food before the aluminum for health reasons)

5. Bake covered, at 425 for about 20 minutes (until brussels sprouts are tender), then lower oven to 375 and uncover until desired doneness (I like them crispy because this recipe makes them crunchy on the outside but buttery and smooth on the inside). Enjoy!

Good Morning!

Sunday Mornings are the best- full of relaxation, fun, and of course our favorite breakfast meals! For a few years now I have been using pancake mix from the health food store but family was not loving! And well, who wants to eat pancakes if they aren’t great? So I gave in and bought Aunt Jemima Whole Wheat “Blend.”When I finally decided enough is enough, I searched some blogs and found a few different recipes for whole grain pancakes made from scratch. After some trial and error, I came up with these, a hit all around, healthy and non-healthy eaters alike. They are easy to make and totally healthy!

Easy Whole Grain Pancakes:

Ingredients:

1.5 cups Arrowhead Mills Whole Grain Pastry Flour

1 cup organic milk (you can use almond milk as well, just opt for the unsweetened I haven’t tried this yet)

1 organic egg

1 Tablespoon coconut oil

2 teaspoons vanilla extract

1 Tablespoon sugar in the raw

2 Tablespoons maple syrup (pure maple syrup – not Aunt Jemima etc.)

1 Tablespoon baking powder

1 teaspoon salt

 Method:

1. Combine dry ingredients, then wet.

2. Mix together until lumps disappear.

3. Heat pancake griddle on medium heat, lightly grease with spray or oil if desired, drop spoonfuls of batter to desired size and flip when they begin to bubble!

4. Optional: If you are adding chocolate chips do so after you drop the batter onto the griddle, not directly into the batter. I use Chocolate Dream Dairy Free Chocolate Chips.

Enjoy!

Please let me know if your family liked these!

TIP: If you only want to make a few pancakes, you can save the raw batter in the fridge for the next day, they come out as good if not better as the day before!