Tuesday, December 29, 2009

Chicken Tortilla Soup

This recipe does really have tortillas-- you can certainly add them...I just didnt so it would be healthier. I did top it off with a few corn tortilla chips though. I made this soup in a crock pot but, it can be made on the stove cooked at a low temperature.

2 chicken breasts
2/3 cup fresh salsa
1/4 cup tomatilla sauce
1 cup frozen corn
1/4 cup oil (your choice)
1 medium sized onion
3 cloves of garlic
1 can chicken broth
salt pepper to taste

Place chicken breasts in crock pot and cover with water. Add whole can of chicken broth and turn crock pot on high. Chop onion and garlic and add to pot. Add the remaining ingredients and cover pot. Let cook for 2 hours and taste-- if too spicy then add more water or spice accordingly. Remove chicken, chop and place back in pot. Let cook for another hour and serve. Crumble a few tortilla chips on top and enjoy!

Banana muffins

I made these muffins to have with my yogurt in the morning. They are really good and easy to make. They are high in fiber, sugar, grain, and dairy free. Make some extra and freeze them so you have a muffin every day with your coffee.

15 oz can white beans
2/3 cup flax meal
2 eggs
1 1/2 bananas
1 tablespoon cinnamon
1/3 cup chopped walnuts* optional
2 tablespoon stevia
1 tablespoon honey
1 teaspoons baking soda
1 teaspoons apple cider vinegar

Preheat oven to 400 degrees. Place beans in pot with 1/3 cup of water and heat. Mash with potato masher and boil until mixture becomes a paste. Pour beans into bowl with almond butter and mix. Add the rest of the ingredients and mix well. Grease muffin tins and pour batter into tins. Bake until knife comes out clean. Let these sit for a good hour, to let them set, otherwise they can be mushy and fall apart. Viola!

Beautiful Beet Pancakes

I made these Christmas morning and they were delicious! The beets and almond flour replace unhealthy carbs. They are sugar free, dairy free, gluten free and grain free.

1 1/2 large beets
2 eggs
1 tablespoon cinnamon
1/3 cup of almond flour (if batter looks too runny add more)
1 tablespoon stevia
1 tablespoon honey/ agave

Grate beets into a large sauce pan. Add 1/3 cup of water and bring to boil. Sprinkle stevia over beets and stir. Boil until all liquid is absorbed and beets are tender. Wait until beets have cooled-- then add eggs, and the remainder of the ingredients. Place batter in food processor or blender and blend until beets pieces are no longer visible. Grease pan and fry like regular pancakes. These will keep well in the fridge for left overs! Enjoy!

Wednesday, December 23, 2009

Cuban Banana Chili

I LOVE bananas. They have such a versatile sweet taste; unfortunately it is usually eaten during breakfast. This recipe puts a Cuban twist on a traditional American dish. You can eat it with corn bread or over a potato. I ate it over cubed celery root.

1 can black beans
3 bananas
3 chili peppers
1 1/2 tomato
1 tablespoon tomatilla sauce
cayenne pepper to taste
salt to taste
pepper to taste

Preheat oven to 450. Peel bananas and mash with fork. Drain the can of beans and add to bananas and mix. Chop chili peppers, tomatoes and add to mixture. Add tomatilla, pepper, salt and cayenne. Place in baking dish and bake for 20 minutes on 450.

Tuesday, December 22, 2009

Cinnamon Cayenne Truffles

These are easy and delicious-- they will impress! They are very allergy friendly with no gluten, sugar, grains, or eggs. You can flavor them any ways that you like, get creative! I used cinnamon and cayenne to make a spicy truffle. I make a second flavor with cashews to make a creamier flavor. My recipe makes a small batch of about 6-8 truffles so double the recipe if youre cooking for a group (its just me over here).


1/2 cup of prune puree (i use baby food prune puree)
1 tablespoon almond butter
1/2 cup of coco powder
1/2 teaspoon almond extract
1/2 tablespoon of coconut oil (or butter)
1/2 tablespoon stevia powder (use 2 tablespoons honey if you dont have stevia)

Cinnamon, cayenne and cashews to your taste

Place prune puree and almond butter in bowl and mix. Slowly add coco powder to mixture. Add the rest of ingredients and taste batter to see if it is sweet enough for your taste-- if you prefer it sweeter add more stevia or honey. Place bowl in the fridge for about an hour so that the batter can harden and thicken. Chop cashews and prepare ingredients for flavors. Remove the bowl from fridge. For the cinnamon cayenne truffles add cinnamon and cayenne to batter and stir. Spray your hands with Pam cooking spray so the dough does not stick to your hands. Roll dough into small balls for the cayenne truffles I rolled them in coco powder for a finish. Next the cashew truffles: roll chocolate balls in cashew pieces until covered. Place all truffles back in the fridge to harden and store until serving.

Grainless Pumpkin Porridge

This is DE-licious, low calorie, high fiber with a little protein too. You can swap out the pumpkin for bananas to mix things up a bit, they are both really good.

1/3 cup canned pumpkin
1/4 cup egg whites
1/3 cup milk (soy, almond, etc.)
1/2 tablespoon honey
sprinkle with cinnamon and raisins

Combine ingredients in a glass bowl and mix evenly. Microwave for 1-2 minutes depending on the microwave and how thick you like your porridge. Take out of the microwave and mix. The porridge should be creamy you can add extra milk if its too thick for your taste.

Monday, December 21, 2009

Chocolate Chocolate Chip Cookies

These cookies contain no dairy, sugar, grains or butter. I use white beans and almond butter for or the base with chocolate chips and stevia to sweeten them. I had intended on them to be simply chocolate chip cookies but i added the chocolate chips to warm batter and they melted...thus chocolate chocolate chip cookies. To make regular chocolate chip cookies just eliminate the chocolate powder. Preheat the oven to 350 and keep in mind that you have to bake these cookies a while as they are rather moist. Let cool on the baking sheet so they can harden. This should make about 25 cookies and there are about 70 calories each and 2g of protein each.--amazing!


15 oz can of white beans
1/2 cup almond butter
1 egg
1/2 teaspoon vanilla
1 and 1/2 tablespoon honey
1 teaspoon stevia
1/2 cup chocolate chips
2 tablespoon flax meal
1/3 cup coco powder
1/2 teaspoon baking powder
1/4 cup of apple sauce
1 teaspoon apple cider vinegar

Put beans in pot with 1/3 cup of water and mash beans with potato masher. Bring to a boil and stir until liquid is dissolved and beans make a paste. Place bean paste and almond butter in bowl and mix. Add apple sauce, vanilla, stevia, honey, baking soda and apple cider. Add coc0 powder and chocolate chips and mix well. Batter will be more runny than most cookie batters. Grease cookie sheet and place small amount of batter on cookie sheet and bake for 20 minutes almost until they burn. Cool 15 minutes. You can add almonds, dried cranberries etc. if you like.

Cranberry Chocolate Chip Macaroons

This is a nice treat for the holiday season-- or for just every day use! They are very easy to make and taste very rich. Make sure to use unsweetened coconut to reduce sugar and calorie count.


2 cups of coconut flakes (unsweetened)
2 eggs
2 teaspoons of powdered stevia (add more honey if you dont have stevia)
1 tablespoon of honey
2 tablespoons of almond butter (use flower if you dont have)
1/2 cup of dried cranberries
1/3 cup of dark chocolate chips
1/4 cup of almond slices

Preheat oven to 250 degrees. Mix all ingredients together in a bowl until liquid is evenly distributed. The mixture will be moist but not as moist as some macaroon batters. Grease cookie sheet and spoon out 1-2 inch balls of dough, making sure the dough is compact-- so the cookies dont fall apart. Try to flatten the dough because they will not flatten out in the baking process like other cookies do. Cook for approximately 15-25 minutes on 250 heat. The cookies should appear a light brown color when they are cooked.

Chocolate Bacon Rice Krispy Treats!

I am a big lover of bacon; I truly believe that adding it to just about anything makes the dish better. This recipe combines sweet and savory with two of American's classic ingredients. To make this recipe gluten free make sure you use gluten free rice cereal. I used Envrio Kids chocolate rice krispy cereal.


3 table spoons of butter (or substitute)
1 10oz package of Marshmallows
6 cups of chocolate rice cereal
10 pieces of bacon

Place bacon in frying pan and fry until crispy. You want it crispy enough that you can break the pieces apart into dime sized pieces without it being chewy. Place marshmallows and butter in large bowl and microwave for 45 seconds, the stir and microwave for another 45 seconds and stir again (repeate this until marshmallows are a gooey liquid. Add the cereal to marshmallow mix and stir, then add bacon and stir until an even consistency is met. Pour the mixture into a casserole dish and refrigerate until solid. I added peanut butter to the top as a was good:-)