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Thursday, July 17, 2014

Grain Free Crepes or Tortillas

Ingredients:
  • 6 large eggs
  • 1 cup unsweetened almond milk (or other allowed milk)
  • 3 Tbsp coconut flour, sifted
  • 2 tsp coconut oil, melted
  • 1 tsp arrowroot powder (or tapioca flour/starch)
  • 1/4 tsp sea salt
  • coconut oil or butter for pan
Directions
  1. Whisk the crepe ingredients in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again.
  2. Heat a crepe pan or skillet with enameled surface over medium-high heat
  3. Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter. Fill any open spots with a drop of batter to make sure the pan is fully covered.
  4. Cook for 1 minute until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out on a plate.
  5. Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the pan every 3-4 crepes or if they begin to start sticking.
Nutrients Per Crepe (makes about 10 crepes)
Calories: 67
Protein: 4.3 g
Fat: 4.4 g
Carbohydrate: 1.8 g
Fiber: 0.8 g
Sodium: 108 mg
Potassium: 57 mg


Recipe Source: http://againstallgrain.com/2013/01/26/crepes-grainfree-paleo/

Watermelon Pineapple Popsicles



Ingredients:
  • 3/4 cup coconut water or fruit juice, divided
  • 1 tsp gelatin (or agar agar powder)
  • 2 cups watermelon chunks
  • 2 cups pineapple chunks
  • 2 tsp honey, divided
Instructions:
  1.  Pour1/4 cup of the coconut water into a bowl. Sprinkle gelatin overtop and let it bloom (soften) for 10 minutes.
  2. Bring the remaining 1/2 cup to a boil then pour into the bowl. Whisk until all the gelatin is dissolved.
  3. In a blender puree the watermelon chunks with half the gelatin liquid and 1 tsp of honey. Pour into popsicle molds, filling them halfway.
  4. Rinse the blender, then puree the pineapple chunks with the remaining gelatin liquid and honey. Slowly drizzle the pineapple mixture into the molds. This mixture is a bit more dense than the watermelon mixture, so it will slightly displace the watermelon, creating a swirl effect.
  5. Place the lids and sticks into the molds, then freeze for 6 hours or until hard.
  6. Unmold the popsicles, run them under warm water for 5 seconds or until the popsicle come out easily.
Nutrients Per Popsicle (recipe makes about 8 popsicles)
Calories: 41
Protein: 1 g
Fat: 0 g
Carbohydrate: 10 g
Fiber: 1 g
Sodium: 25 mg
Phosphorus: 12 mg
Potassium: 144 mg\




http://againstallgrain.com/2014/07/12/watermelon-pineapple-ice-pops/

Thursday, July 10, 2014

Red Quinoa Zucchini Burgers

Ingredients:
  • 2 cups low-sodium vegetable broth
  • 1 medium sweet potato, diced (about 1 1/2 cups)
  • 1 cup uncooked red quinoa
  • 1 cup cooked chickpeas
  • 1 small zucchini, grated (1 cup)
  • 1/2 cup pumpkin seeds
  • 5 1/2 Tbsp ground flaxseeds
  • 3 1/2 tsp finely chopped fresh basil
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp finely chopped fresh thyme
  • 2 Tbsp olive oil
Directions
1. Bring broth, sweet potato, and quinoa to a boil in a saucepan over medium heat. Cover, reduce heat to medium low, and simmer 20 minutes or until quinoa is tender. Transfer to bowl to cool.


2. Stir chickpeas, zucchini, pumpkin seeds, ground flaxseeds, basil, salt, pepper, chili powder, and thyme into quinoa mixture, mashing chickpeas and sweet potato but leaving some chunks. Shape mixture into 8 patties.


3. Preheat oven to 400 degrees F, or preheat grill to medium-high.


4. Heat oil in large skillet over medium heat. Cook patties 2 to 3 minutes per side, or until lightly golden brown. Remove from heat, and either place on baking sheet, and bake 15 minutes, or cook on grill 8 to 10 minutes, turning once.


Nutrients Per Patty:
Calories: 242
Protein: 9 g
Fat: 11 g
Carbohydrate: 29 g
Fiber: 8 g
Sodium: 346 mg
Potassium: 448 mg
Phosphorus: 339 mg