Sometimes the classic and common foods of a household just get a little old. The nice things is you can snazzy it up!!! This warming oatmeal may remind you of the sunshine and warm tropics – well at least in my dreams!!!
It may not look like sunshine but a little bite of Hawaiian Oatmeal might deliver you sunshine!
RECIPE: HAWAIIAN OATMEAL
TOTAL TIME: 5 MINUTES
1 cup organic GF certified quick oats
2 cups of coconut milk or water *coconut milk recommended*
1/2 cup dried pineapple (optional)
1-2 TBSP. coconut butter
A handful of macadamia nuts or almonds
1.Prepare quick oats according to instructions.
2. When finished, stir in coconut butter. Drizzle fruit and nuts over oatmeal (or arrange in a display.)
Fruit Tarts are one of those rare decadent treats you do not see too often. In fact, they are delicious with a flaky crust on the bottom, a gourmet chocolate sheet in the middle, a layer of custard over the chocolate, and an explosion of fruit on top. They are way better than a birthday cake and I would say even easier than making a birthday cake! It just takes patience for things to harden, the cooking is easy. This may seem more of a summer thing, but what the heck, why not brighten up your winter days! They are not that hard so I thought I show you the process:
I always find it kind of wasteful to just throw out my broccoli stems because there always seems like there is just so much of them! You know, you pay for the stems too! So if they are organic, there is defiantly a way to use them besides feeding them to your animals.
A few ways I have found to eat and use broccoli stems:
Steam until soft. Organic broccoli stems tend to be sweet when cooked. Not all of them but the ones closer to the actual broccoli floret.
This really is a soup-er soup! I mean how can you get flavor without any meat or hambones? You can and it is completely 100% vegetarian with a total split pea taste!!! Best of all – you can make it to fit your allergy needs!
RECIPE: VEGAN/VEGETARIAN SPLIT PEA SOUP
SERVES: APPROXIMATELY 10
TOTAL TIME: 30 MINUTES
1 medium organic onion
4 garlic gloves
1 tsp. cumin
3 bay leaves
1 Tbsp. thyme
2 Tbsp. Parsley
1 cup red or green organic lentils
3 1/2 c veggie broth
3 c water
In a large pot, saute onions and garlic with olive oil. Cook until translucent.
Add broth, water, spices, and lentils. Bring to a boil.
Reduce to a simmer and simmer until lentils are soft (25 minutes.) Cool when finished.
Puree soup in blender in 1 cup portions at a time.
Add an optional dollop of sour cream or greek yogurt!
Things are defiantly going to be different going Gluten-Free but that does not need to stop anybody from eating nutritiously or even eating right! As you guys are going to be tagging along the adventure, we are going to need a start!
It is time for research to identify what is GF and what is not. The first baby-step is discussing “How to replace gluten?” You are going to still want a good daily intake of nutrients but not just from fruits and vegetables.
1. Identify replacement flours for cooking/baking. (If Celiac’s disease, be sure to double check packages for Gluten.)
Rice Flours *I have done some reading and rice flour is last picked on the list. Not a favorite but most suggest brown rice flour over white.*
Certified GF Oat flour
Starch Flours: “Light and Tenderness” is added to the recipe