Healthy Recipes

Scrummy but

still  Gluten free &Sugar 
           free....yey!

With many thanks from http://www.nourishingmeals.com

Looks too good to be true?

Here I present to you a fabulous-tasting chocolate layer cake. Moist and delicious. Tender and rich. Chocolate at its best. Allergen-free. No gluten, dairy, eggs, soy, corn, or sugar!

Seriously, you just can't go wrong here.

You can either use a cup of beets and the one cup of water or replace them with 1 cup of prunes in which you soak in 1 1/2 cups of boiling water and then puree into a smooth paste.

I still love this cake made with the beets I am a lover of beets prepared any and all ways. 
Though the prunes in this version add moisture, sweetness, and a certain binding action that makes it work very well in a layered cake.

Still, if you don't want to fuss with layers then just pour the batter into a greased 9 x 13-inch baking dish and bake away. You can add the sugar-free frosting below if desired. I am not the biggest fan of frosting, never have been. Though this recipe is nice, not too sweet, and helps keep the cake moist for days. Frosted or not this cake is a winner! 

Chocolate Layer Cake
Serve this beautiful cake as a birthday party treat with the vanilla frosting below, topped with 
gluten-free sprinkles. 
This recipe can also be baked in a 9 x 13-inch pan.

2 cups brown rice flour or sorghum flour
½ cup tapioca flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons xanthan gum or guar gum*
½ teaspoon sea salt
1 ½ cups boiling water
1 cup prunes
½ cup virgin coconut oil
1 cup maple syrup or agave nectar
2 tablespoons apple cider vinegar
1 tablespoon vanilla
Preheat oven to 350 degrees F. 
Grease two 9-inch cake pans.

In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, and sea salt; mix together well with a fork or wire whisk.

Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.

Place the prunes and water into a blender and add the coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Blend until very smooth.
Pour the wet ingredients into the dry and mix well, though be careful not to over mix.

Immediately pour batter into prepared pans. 
Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before frosting. 

*Update: The xanthan gum in this recipe can be replaced with 1/4 cup ground chia seeds. Add the ground chia seeds to the blender with the warm water and soaked prunes. I also added an extra 1/4 cup of coconut oil. The combination of both of these ingredient changes made the cake a little denser and more fudge-like. 

Sugar-Free Vegan Frosting

This easy-to-make frosting can be made pink with the addition of a small amount of fresh, raw beet juice. A few teaspoons does the trick. I take small, peeled chunks of raw beets and squeeze them through a garlic press to get the juice out. 

2 cups organic palm shortening (Spectrum)
1 cup arrowroot powder
1 cup agave nectar or maple syrup
4 teaspoons non-alcoholic vanilla
2 teaspoons almond flavoring (non-alcoholic)
2 to 4 teaspoons beet juice (optional)

Just because a meal is gluten-free, doesn’t necessarily mean it’s healthy

Just because a meal is gluten-free, doesn’t necessarily mean it’s healthy. Many of us have learned this lesson the hard way! The key to a strong and healthy body is maintaining a well balanced diet!

How often have you uttered “I just don’t have the time to make a healthy dinner every night!”? We definitely understand the feeling. Life, kids, work, hobbies; they all pull us in twenty different directions. However, your health, and the health of your family, is an important priority so we are here to help!

This week, set aside time to prepare these three simple suppers for those you love. We hope they inspire you to stop avoiding your neglected kitchen and realize that a healthy meal is only a few effortless steps away!

Have a bea-UDI-ful week! with thanks to http://udisglutenfree.com

Lentil Bolognese

Ingredients:

• 1 cup dried Green Lentils
• 2 cups Water
• 1 dried Bay Leaf
• 3 cups Gluten-Free Marinara Sauce
• 1 teaspoon dried Oregano
• teaspoon dried Basil
• 4 large handfuls Baby Spinach
• Nutritional Yeast Flakes or Vegan Parmesan Cheese substitute for topping (optional)

Directions:

1. Place the lentils, water, and bay leaf in a saucepan over high heat. Bring the water to a boil, partially cover, and reduce the heat to low. Cook for 30-40 minutes, until the lentils are tender and the liquid has been absorbed. Remove the bay leaf.
2. Add remaining ingredients to the lentils and stir to combine.
3. Increase the heat to medium-low, cover, and cook about 5 minutes until heated through.
4. Serve over gluten-free brown rice pasta, quinoa, steamed vegetables, or zucchini “noodles.”

Creamy Turkey & Kale Skillet

Ingredients:

• 1 Tablespoon Coconut Oil
• 1 pound Lean Ground Turkey Breast
• 1/2 Yellow Onion, chopped
• 4 cloves Garlic, minced
• 1/2 Bell Pepper, chopped
• 1 bunch Green Kale, chopped
• 1 Tomato, chopped
• 1/2 teaspoon dried Rosemary
• 1/2 teaspoon dried Thyme
• 1/2 teaspoon dried Sage
• 1 teaspoon No-Salt Added Poultry Seasoning
• Sea Salt and Black Pepper, to taste
• 2 Tablespoons Low-Sodium Chicken Stock
• 1/4 cup Low-Fat, or Fat-Free, Sour Cream

Directions:

Heat the coconut oil in a large skillet over medium-high heat.
Add the turkey, onion, and garlic to the pan and cook until turkey is barely pink.
Add the dried spices, poultry seasoning, salt, and pepper and stir until well combined.
Add the chopped bell pepper, kale, chopped tomato, and chicken stock. Cook down slightly, about 4 minutes.
Remove the skillet from the heat.
Stir in the sour cream until evenly combined.
Let the skillet rest 5 minutes before serving.

1. Stuffed Acorn Squash with Quinoa and Persimmons
    This is a wonderful dish for any fall occasion.  Full of healthy quinoa and vitamin packed chard, this is not only extremely delicious but full of essential nutrients.  Feel free to substitute your favorite squash for the acorn in this recipe! Either way you’ll end up with a beautiful dish that will impress your dinner table.
   
   
   
   
   
   Apple Cinnamon Smoothie
   Smoothies are not the first thing I think of in fall, when the weather starts to cool off.  But, this cinnamon infused smoothie full of fresh, ripe apples is something too good not to try!  For an extra morning punch, try adding a scoop of rice protein to make this a powerhouse of a breakfast.
   See full recipe from The Best of Life here.
   
   
   
   
   Roasted Cauliflower Pumpkin Swirl Dip
   This recipe is over the top drool worthy.  While it looks intricate and involved, it only takes about 30 minutes from start to finish.  Time saving tip: roast the vegetables ahead of time and all you’ll have to do is puree and serve for a healthy veggie based dish.
   See full recipe from Healthy. Happy. Life. here.
   
   What are some of your favorite fall dishes?

Bacon & Spinach Pizza with Goat Cheese & Pine Nuts

• Ingredients
• 1 Gluten Free Pizza Crust
• 1 tablespoons olive oil
• 12 oz frozen spinach
• 2 tablespoons diced shallot
• 1 teaspoon minced garlic
• 4 slices bacon, diced
• 6 oz crumbled goat cheese
• 1/3 cup pine nuts 

• Directions
• 1. Heat pizza stone in a 400 degree oven for 30 minutes (or line a large baking sheet with parchment paper).
• 2. Brush Udi’s pizza crust with olive oil; set aside.
• 3. Press excess moisture from spinach and scatter on pizza crust.
• 4. In a small skillet, fry bacon for 2 minutes. Add shallot and garlic; cook one minute more. Remove with slotted spoon and place onto spinach followed by bacon and pine nuts. 

Hm..fancy this yum

Keep happy and healthy

JoJo@Flow xx

Gorgeous recipe, try it yourself!

BONNIE R. GILLER'S YUMMY RECIPE - MANY THANKS!

DILLED MUSHROOM AND ASPARAGUS QUINOA SALAD

Serves 6

Ingredients:

1 small red onion, diced
1 tablespoon olive oil
1 clove garlic, chopped
1 cup white button mushrooms, sliced
8 asparagus spears, cut into ½-inch pieces
1 cup quinoa, dry
½ teaspoon fresh thyme
¼ teaspoon ground black pepper
2 cups BRG veggie broth