Oh my pizza pie!

It’s been a long time since I’ve enjoyed a good slice of pizza, but the funny thing is the only thing I’ve really missed about it is snatching up everyone’s leftover crust!  I tell the hubs it’s a pretty even exchange…you can can have my grease if I can have your dough! 

So, determined as I am, I put “Pizza” on the menu this last week in hopes of being able to create a delicious gluten free crust that the whole family would love.  I also knew going into this that it would definitely have to be yeast free because yeast and I still don’t get along very well!  And being the fact that I am loving the taste of almond flour in my baked goods lately I knew I wanted to incorporate it in this crust.  So, here’s what happened…a delicious thick crust with nice crisp edges that everyone so lovingly shared with me!

 Almond Flax Pizza Crust

Yields 1 12-inch pizza crust

Ingredients:

1 1/4 cups flax meal (you can grind your own flax seeds)

1/2 cup blanched almond flour

1/2 cup almond meal

1 tsp sea salt

2 tsp baking powder

1 Tbsp raw honey

1 tsp Italian mixed dried herbs (I used oregano, rosemary, and basil)

3 large organic eggs, beaten well

3 Tbsp coconut oil, melted

1/2 cup water

toppings of choice

Directions:

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper or silicon baking mat.  Set aside.

Combine the flaxseed meal, almond flour, almond meal, salt, baking powder and herbs.  Mix together until free of lumps.

In a small mixing bowl, beat together the eggs, oil, honey and water until smooth.

Pour the wet ingredients into the dry mixture.  Mix well until smooth.

Transfer batter onto the prepared baking sheet and press into desired shape (using the back of a spoon or spatula works well to spread out the batter).

Bake for 15 minutes in the center of the oven until cooked through or edges are slightly golden.

Add your favorite toppings and then return to the oven to bake for an additional 10-15 minutes.

 You can certainly make your crust thinner, but I thoroughly enjoyed this fluffy crust!  I started building our pizza with a generous layer of freshly made roasted tomato sauce.

 Then topped it off with some spinach, mozzarella and pepperoni.  Next time I’m definitely going with more veggies!

 I was so very tempted to break off a piece before it went back in the oven!

But I resisted and it was so worth the 10 minute wait!  Crispy on the outside, soft on the inside and no need for a napkin to “blot” up all the grease….WIN!!

Nourishing Thought for Today:

A Question for you:  What are the things that tempt you most (food or otherwise)?

We live in a world where temptations surround us each and every day and our faith will surely be tested!  However, we can hold on to God’s truth as we know that His Word tells us that “…God is faithful; he will not let you be tempted beyond what you can bear.  But when you are tempted, he will also provide a way out so that you can stand up under it.”  1Corinthians 10:13

Stand under the “umbrella” of God’s Word and you will make it through the storm!

(source)

Blessings,

J’lene

Rollin’ Out the Dough….

Not to be confused with “Rollin’ In The Dough!”  Although, as a daughter of Christ and wife of a pastor, I consider myself abundantly rich!

The hubs and I started eating “clean” several years ago and since then we’ve taken the steps to bring organic and locally grown produce into our home as well as rid our pantry of most processed foods.  I say most because I’m still working on the fine art of cracker making and I love my Lundberg Brown Rice Chips!  It’s a special treat for the princesses to pick out a box of crackers from the grocery store and when they do it usually ends in an argument over what flavor of Annie’s bunnies they’ll get this time.

It’s been a long road of changes for our family (especially taking out gluten and meat for myself and peanuts for my little Cailyn), but it’s been a road worth traveling! 

Our family still eats a lot of the things we used to love so much, it’s just that now I make them in my own kitchen instead of buying it in a package off the grocery store shelf!    We’ve been rollin’ out cookie, bread and cracker dough for quite some time and now we’re trying out our hand at tortillas!   Mexican food is one of our all-time favorites…the hubs loves him a good burrito and enchiladas, the princesses are all about rolled tacos and I love me a good grilled fish or veggie taco.  After many frustrating tries with corn and brown rice tortillas, I decided it was about time that I make us a gluten free tortilla that could withstand all this “rolling around!”

So, here’s how we roll out tortillas gluten-free style!

They come together in a snap…

They’re pliable enough for any burrito, taco or enchilada…

And they look like a lot like your store bought tortillas, but they taste a whole lot better.

Grilled Mahi-Mahi Taco

Ingredients:

2-3 wild caught Mahi-Mahi fillets (I like to purchase mine at Trader Joe’s)

garlic salt

fresh ground pepper

smoked paprika

cumin

2 Tbsp olive oil

1 batch of Gluten Free Tortillas (See Recipe Below)

Optional Toppings: shredded cabbage, guacamole, salsa, roasted corn, etc…

Directions:

Preheat your oven’s broiler.

Line a large oven-safe skillet with foil.  Set aside.

Rub the fish fillets with a bit of olive oil, then season each side to your liking with garlic salt, pepper, smoked paprika and cumin.

Place the seasoned fish fillets into your prepared pan and place the pan onto the top rack of your oven.  Broil for about 15 minutes or until fish is white and flaky.  Enjoy!

  All my favorite fixins’ tucked right inside! 

Gluten Free Tortillas

(inspired by Living Without)

Yields 6-8  small tortillas

Ingredients:

1 cup white rice flour

1/3 cup gar-fava flour (garbanzo/fava bean flour)

1/3 cup tapioca flour

1/3 cup potato starch

2 tsp xanthum gum

1 tsp baking powder

1 1/2 tsp sea salt

1 tsp organic cane sugar

2 Tbsp Earth Balance

3/4-1 cup warm water

Directions:

In a large mixing bowl, combine all dry ingredients.  Add in Earth Balance and “cut” into flour mixture with two forks or a pastry cutter.

Slowly add in warm water, beginning with 3/4 cup and mix together to form the dough.  If the dough is too dry, add in more water 1 Tbsp at a time.  When the dough has come together, separate into 6-8 smaller dough-balls.  Dust each dough-ball with a little rice flour and roll out on a floured surface until about 1/4 or 1/8 inch thick. 

Meanwhile, heat up a small skillet over medium to high heat.  One at a time place a tortilla in the skillet.  When the dough begins to “bubble” on top it’s time to flip it and cook the other side.  Be sure to turn only once…the first side should have lightly browned spots.  This should only take a couple minutes on each side.  Keep cooked tortillas warm until ready to use! 

All this talk about”dough” is making me hungry!  And I’ll say that I’ve worked up quite an appetite since I started this 10K training…it’s really bustin’ my bootie, but I like it!  Today was “Day 7” and I completed a crossfit workout that had my heart pumpin’ good.  I’m all about small victories!

 

Blessings,

J’lene

Summertime Cookies…

It’s never too hot to bake some good cookies!!  The temps have been a rising this week…today our thermometer said we topped out at 102.9!!  Definitely a pool day and I foresee the beach in our near future. 
Until then, I’ll take two of these and glass of cold milk water!
Quinoa Chocolate Chip Cookies
Yields 2 dozen
(inspired by Karina @ Gluten Free Goddess)
Ingredients:
3/4 cup quinoa flakes
1/2 cup quinoa flour
1 cup sorghum flour
1/2 cup potato starch
1 cup raw coconut crystals
1/2 cup organic brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp xanthum gum
1/2 tsp sea salt
1 tsp cinnamon
2/3 cup coconut oil
3 Tbsp pure maple syrup
1 Tbsp pure vanilla extract
2 flax eggs (2 Tbsp flax meal + 6 Tbsp warm water, set aside)
1 cup dark chocolate chips
Directions:
In a large mixing bowl, whisk together dry ingredients (from quinoa flakes to cinnamon).
In a small bowl or large measuring cup, blend together coconut oil, maple syrup and vanilla extract.
Combine the wet and dry ingredients with a wooden spoon until you get a fairly thick, sticky batter.  Add the flax eggs to batter and combine well.  The dough will be thick and sticky.
If needed, add 3 to 4 Tbsp of warm water to achieve a cookie style dough that will stick together when you pinch it.
Stir in chocolate chips.  Chill dough for 30 to 60 minutes.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Roll spoonfuls of dough between your palms and form into 24 balls about the size of a golf ball.  Place on baking sheet and press down slightly (not too much!).
Bake for 22-25 minutes, or until golden.  Allow to cool on pan for a couple of minutes before transferring to a wire cooling rack to cool completely (if you can wait that long!).

One of my favorite cookies…rich, caramel flavor with a chewy quinoa center and a chocolate chip in every bite!

And then there are these little gems, healthy enough for any meal in my book!

 Soft Banana Quinoa Cookies
Yields 12 cookies
Ingredients:
2 ripe bananas, mashed
1/3 cup raw coconut crystals
2 Tbsp grapeseed oil
1/2 cup shredded coconut, unsweetened
1 Tbsp coconut flour
2 Tbsp flax meal
1/2 cup raw sunflower seeds
1/2 cup raw almonds, sliced
1/2 cup quinoa flakes
1 tsp cinnamon
dash of nutmeg
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup dried fruit or chocolate chips (optional)
Directions:
Preheat oven to 350 degrees.  Prepare a baking sheet lined with parchment paper.
In a medium mixing bowl, combine mashed bananas, coconut crystals, oil and flax.  Stir well.
Add in remaining ingredients and stir until thoroughly incorporated.
Drop by 2 tablespoon full onto prepared baking sheet and flatten to about 1/2 inch thick.
Bake for 12-14 minutes, rotating halfway through.  Cool on baking sheet a few minutes before transferring to a wire cooling rack.
Yes, they do have a “green” tint to them and yes, they are still edible and delicious!  Here’s the culprit…all plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds, which is why they turn a lovely shade of green as they cool!!  It is my understanding that if you try reducing the baking powder or baking soda by half they should not turn green. 

Now let’s keep all this “sweet” in check with a little “sweat”…

(source)

It seems that I typically catch the “running bug” right after we run a good race.  So, while I’ve got the itch I decided to shoot for another goal and start training for a 10K! 
I signed up with Power Bar Active Trainer to log and share my workouts.  The plan has me running 4 days a week and strength training 2 days, so we’ll see how it goes! 
Here’s what I logged for today’s “running workout.”  The goal for today was to complete an “easy” 20 minute run, but I’m an over-achiever and ended up at 30 minutes!

Latest Training Plan

• Logged this Week
• 1 workouts
• 0 goals
• 3.5 miles
• 419 calories

I just completed Day 1 of the Beginner 10k Training Plan.
Workout Stats
Running (3.5 mi)

Lifetime Stats

• Total Distance 3.5 mi
• Farthest Distance 3.5 mi
• Total Duration 00:51:14
• Longest Workout 00:31:14
• Calories Burned 419
• Workouts Completed 1
• High Fives Given 0
• High Fives Received 0

Copyright © 2012 The Active Network, Inc. Privacy Policy Terms of Use Help

And if running is not your thing, get your sweat on in the comfort of your own home with this workout!  This should get your heart pumping…remember to hydrate and always treat yourself with something a little sweet!
Have a fabulous week!
Blessings,
J’lene

Breakfast, Lunch and Dinner Waffles…

I finally did it, I broke out the waffle iron I’ve had sitting in the cupboard collecting dust since our wedding!  I’ve always been a bit afraid of cooking waffles and I think it’s just because the process seems so daunting.  Well, those daunting days are over and I am now in love with making waffles! 

You see, I had been following the “10 Days of Gluten Free” bloggers and was absolutely loving the tips on lunchboxes and snacks from Tessa the Domestic Diva when I came across this post  she wrote that completely won me over in the waffle department.  Could I really serve waffles for breakfast, lunch and dinner?  I gave it a whirl!

 

Buckwheat and Coconut Flour Waffles (3 ways!)

Yields 4 large waffles (depends on the size of your waffle iron) – double the recipe and put the extra in the freezer for quick and easy meals!

Ingredients:

1/2 cup organic buckwheat flour

1/2 cup organic coconut flour

1/4 tsp sea salt

1 1/2 tsp baking powder

2 Tbsp raw coconut crystals

3 large organic eggs, beaten

1 Tbsp coconut oil, melted

2 cups non-dairy milk (I tried both almond and coconut milk and they both had great results)

2 tsp lemon juice

Directions:

Preheat waffle iron

Mix the non-dairy milk and lemon juice together.  Set aside for about 5 minutes (this will be your “buttermilk”).

Mix all ingredients  in a medium mixing bowl just until combined.  Ladle onto hot waffle iron.  Cook until golden brown.

For Cinnamon Waffles (these have been the biggest hit for breakfast and snacks!):

Add 1/2 tsp cinnamon to the ingredients in your mixing bowl.

For Cinnamon Apple Waffles:

Add 1/2 tsp cinnamon + 1/2 an apple peeled and chopped to the ingredients in your mixing bowl.

 For breakfast:  Cinnamon Buckwheat Waffles topped with fresh berries and a drizzle of maple syrup (we’re missing the syrup on these guys because this was my second batch for the freezer…the others were long gone right after I made them!).

It was a unanimous vote for mom to make these again.  And the great thing was, the hubs could so easily pop these right out of the freezer and into the toaster oven with little or no instructions!

 For my dinner: Buckwheat Waffles topped with leftover “Veggie Sloppy Joes” and a bit of cheese.  The waffles came right out of the freezer, then were topped with some yummy toppings and popped in the toaster over for about 10 minutes.  I don’t think it could get any easier than that!

Not to mention that it tasted so amazing! 

Since my first trial run of waffle making, the princesses have been enjoying fun, creative and healthy breakfasts, lunches, snacks and dinners! 

For snacks/lunches (I break the waffle into 4 sections and pull out 1 or 2 sections to toast):

• top with nut butters and fruit (our favorite is almond butter, banana and raisins)
• top with cream cheese and strawberries or blueberries
• top with a bit of cheese and melt in the toaster
• use 2 halves of the waffle as a replacement for bread and make your favorite sandwich (we’ve tried almond butter and jelly, lunch meat with cheese and hummus, and scrambled egg with spinach)

For dinner:

• leftovers make great toppings!
• break the waffle into small pieces and toast up for “croutons” on your favorite salad

The possibilities seem endless!  How do you like your waffles?  I’d love to hear more ideas!!

Blessings,

J’lene

Gettin’ our bake on!

Oh yes!  It’s baking day today!  My little princess Cailyn has been looking forward to this day because 1) She gets to take her own grocery shopping list to the store and 2) she is completing her  “cooking project” with me in the kitchen (and this could get quite messy!). 

We’ve spent the last 2 weeks working on a “Going to the Grocery Store” lapbook, where we’ve read and learned all about making healthy choices at the grocery store, trying new foods and now cooking! 

 I tried to give her a little guidance when picking a recipe for her cooking project, but there was no getting around the “chocolate factor”….chocolate had to be involved in some way or another!  So here we go…

Doin’ the mash banana….

She let big sister get in on the action!

 Stir, stir, stir!  I think she kept most of it in the bowl!

Chocolate Chip Layered Brownie Cake (gluten free/dairy free)

(inspired by Erika @ Food Fitness and Fun)

Yields 12-15 servings

Ingredients:

For the Brownies:

2 cups Pamela’s Baking Mix

3/4 cup organic cane sugar

3/4 cup unsweetened cocoa powder

1/2 tsp salt

1 cup water

1/4 cup grapeseed oil

1 banana, mashed really well

1/2 cup unsweetened applesauce

1 tsp vanilla extract

For the Cookie Top:

1/2 cup organic brown sugar, packed

1/4 cup raw coconut crystals

1/3 cup grapeseed oil

1/3 cup unsweetened applesauce

1/4 cup unsweetened almond milk

1 Tbsp cornstarch

1 tsp vanilla extract

1 1/2 cups Pamela’s Baking Mix

1/4 tsp salt

2/3 cup vegan dark chocolate chips

Directions:

For the Brownies:

Preheat the oven to 350 degrees.  Lightly spray a 9x13 inch baking pan with cooking spray. Set aside.

In a large mixing bowl, stir together the flour, sugar, cocoa powder and salt.  Pour in water, grapeseed oil, applesauce, mashed banana and vanilla extract.  Mix until well blended. 

Spread batter evenly into prepared pan.  Bake for 25 minutes.

 For the Cookie Top:

In a medium mixing bowl, combine the sugars, almond milk, grapeseed oil, cornstarch and applesauce.  Use a strong fork and mix really well for about 2 minutes or until it looks like smooth caramel.  Mix in the vanilla.

Add 1 cup of the flour and salt.  Mix well.  Mix in the rest of the flour and fold in chocolate chips.  The dough will be a bit thick.  Spread carefully with a spatula on top of the half-cooked brownie.

Bake for 15-20 minutes.  Let cool for 30 minutes before cutting into squares.

 The best of both worlds!

Chocolatey goodness from the top…

all the way to the bottom!

I think I’ve got a little baker in the making…as long as it involves chocolate!!  I’ll have to say it was fun watching her work and take ownership in her creation.  The whole fam gives this treat a chocolate thumbs up!

 

Blessings,

J’lene

 

*This post is also shared on Allergy Free Wednesdays

Three-Veggie Bread

I know it sounds crazy, because it is just bread, but there is something exhilarating about making a successful gluten free bread!  I’ve had my fair share of failed attempts in the kitchen (and I know there will be more!), but just not this week.  I’m absolutely loving this new Four Flour Bean Mix and had to try it out again last night.  Two of my favorite ways to use up extra veggies is to blend them up in a smoothie…

  In the mix: Amazing Grass (berry flavor); flax meal, 2 handfuls of spinach, strawberries, pineapple, mango and kefir.  So green and so very good!

or shred them up in a loaf of bread (or muffins) like this one!
 Three Veggie-Bread
Yields 1 loaf
Ingredients:
1 1/2 cups Four Flour Bean Mix
1 tsp xanthum gum
2 tsp baking powder
1 tsp flax meal
1 tsp lemon zest
2 Tbsp organic brown sugar
1/4 tsp sea salt
1 organic egg + 1 organic egg white
1 tsp pure vanilla extract
1/2 cup shredded carrot (one medium carrot)
1/2 cup shredded zucchini (1/2 of a large zucchini or 1 small zucchini)
1/3 cup orange juice
1 Tbsp honey
2 Tbsp grapeseed oil
Directions:
Preheat oven to 350 degrees.  Prepare loaf pan by lightly coating it with cooking spray.  Set aside.
In a medium mixing bowl, whisk together all the dry ingredients.
In the bowl of a stand mixer, beat together the eggs and vanilla.  Add in the carrot, zucchini, orange juice, honey, and grapeseed oil.  Stir this into the flour mixture and beat until moistened.
Spoon the dough into the prepared loaf pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.  Remove from the pan and cool before slicing.

No crumbling here!  Perfect for toasting or even enjoying as sandwich bread.

I was a bit afraid that it might turn out a bit soggy because of the moisture from the veggies, but the result was a nice “spongy” texture.

I loved the slight hint of lemon from the zest and the subtle sweetness from the brown sugar.  It definitely didn’t taste like a “healthy” piece of bread!

Two days in a row with insanely good gluten free bread….too bad it seems to disappear faster than I can make it!  Guess that means I get to bake again tomorrow!  I’ve got some plans for a “Honey-Yogurt” bread churning in my mind!

Speaking of plans…here’s the plan for this week’s running schedule.  It’s hard to believe I’m already in the second to last week of training, which leaves me a bit of time to work on my “timing” before the day of the run.

Week 8
Day 1 - Brisk five-minute warm-up walk, then jog 2.75 miles (or 28 minutes).
Day 2 - Brisk five-minute warm-up walk, then jog 2.75 miles (or 28 minutes).
Day 3 - Brisk five-minute warm-up walk, then jog 2.75 miles (or 28 minutes).

It’s been a bit chilly for my liking in the mornings, so I’ve been blessed to be able to use my parents treadmill this week.  The first time I used it I realized just how much I enjoy running around our neighborhood…staring at a blank wall just isn’t the same!!  It will have to do for this week and prayerfully the days will warm up a little and the sun will shine again.

(source)

Blessings,

J’lene

Flour power!

Do you ever find yourself craving things you can’t have or are hard to come by?  Being gluten free I’ve learned to “get by” without the breads I so used to love with a cup of hot soup or topped on the perfect sandwich.  Instead I’ve turned my cravings towards veggies, fruits, beans and the like.  My sweet tooth still creeps up on me and that’s where my love for baking comes into play….brownies, cookies, scones, etc…are still very much a part of my gluten free lifestyle!  Slowly, but surely, I’m learning my way around gluten free baking and with a little work and determination I’m discovering what flours work well together to give you that “not so gluten free” taste.

When I’m in a pinch my go-to flours of choice are…

Pamela’s Baking Mix and

Bob’s Red Mill all-purpose gluten free mix

Not all gluten free flours can be subbed cup for cup into your favorite “pre-gluten free” recipes…something I learned the hard way.  If it wasn’t the texture that was the problem, it was definitely the taste.  By creating gluten free “flour blends” (using a combination of flours together” gone are the days of crumbly breads that won’t stay together for a sandwich, cookies that are too hard to eat or brownies that you can’t even cut because they simply fall apart too quickly.

My go-to rice flour blends…

Light Rice Flour Blend:

Yields 9 cups of flour

3 cups brown rice flour

3 cups tapioca flour

3 cups cornstarch

3 tablespoons potato flour (NOT potato starch)

Regular Rice Flour Blend:

Yields 9 cups of flour

6 cups brown rice flour

2 cups potato starch

1 cup tapioca flour

 

My new favorite blend (great for breads and muffins!)

Four Flour Bean Mix

Yields 9 cups of flour

2 cups Garbanzo/Fava Bean flour

1 cup sorghum flour

3 cups cornstarch

3 cups tapioca flour

I recently tried out the Four Flour Bean mix and the result was an insanely delicious batch of Cinnamon Bread!

Cinnamon Swirl Bread

(inspired by Gluten Free Easily)

Yields 1 large loaf

Ingredients:

2 1/4 cups Four Flour Bean Mix (*see above recipe)

1 1/2 tsp xanthum gum

1 tsp sea salt

1 tsp baking powder

1/2 cup coconut oil

1/4 cup unsweetened applesauce

1 cup organic brown sugar

2 Tbsp pure vanilla extract

3 organic eggs

2/3 cup unsweetened almond milk

Cinnamon Swirl “Filling”

1 Tbsp cinnamon

1/4 cup raw coconut crystals (or other granulated sweetener)

 

Directions:

Preheat oven to 350 degrees.  Prepare a loaf pan by lightly coating with cooking spray.  Set aside.

In a medium mixing bowl, combine flour, xanthum gum, sea salt and baking powder.

In the bowl of a stand mixer, pour in coconut oil and slowly mix in the applesauce, vanilla and sugar.  Add in eggs one at a time, mixing after each one.  Add in the almond milk and mix for about 2 minutes.

Gradually add in the dry ingredients to the wet ingredients and mix well.

For the “Cinnamon Swirl Filling”: mix cinnamon and sugar together in a small bowl.

Pour a little of the batter into the prepared pan (just enough to cover the bottom).  Sprinkle the “cinnamon filling” over the batter (just enough to cover).  Repeat two more times with batter and “filling”, ending with the batter.

Bake for 40-45 minutes or until a toothpick comes out clean (make sure you have one that reaches all the way to the bottom of the pan!).

Enjoy warm or sliced and toasted the next day for a special breakfast!

This bread slices beautifully without crumbling or breaking apart!  It would probably make for a divine french toast breakfast!

Golden brown on top with a taste of cinnamon in every bite.  The hubs and princesses agreed that it was like having a cinnamon roll on Christmas morning…YUMMO!

My mission of successful bread making continues, so stay tuned…”Vegetable Bread” is on the horizon.  I’m always trying to find ways to incorporate veggies, so why not do it with something the family loves? 

Blessings,

J’lene