yourhealthharmony

Nutrition for Body and Soul

Spiced Chickpea Nuts

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Ingredients

1 15 ounce can of Chickpeas

1 T. evoo (extra virgin olive oil) ( I also like to use avocado oil too)

2 tsp. ground Cumin

1 tsp. dried Marjoram

1/4 tsp. ground Allspice

1/2 tsp. Sea or Kosher salt

(Play with your spices to satisfy your taste)

  1. Position rack in upper third of oven; preheat to 450°F.
  2. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.

Eat them as a snack or toss them in a salad!

Enjoy!

Thank you Eating Well for this idea!

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CARAMEL APPLE PIE BREAD

Holy Moly…This looks amazing!
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This Caramel Apple Pie Bread, is loaded with chunks of apples and crunchy walnuts, all wrapped in a delicious cinnamon-almond flour batter. Each slice is topped with buttery crumbs, coated with a divine homemade caramel and served warm. The texture is soft, moist and fluffy.

Your house will smell like warm apple pie when you bake this bread.

(Thank  you Living Healthy for this amazing recipe!)
APPLE PIE BREAD:
  • 2 cups (228 grams) blanched almond flour
  • 1 tablespoon (8 grams) coconut flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 91 grams finely sliced apples (this is equivalent to almost 1 cup full or 1 small apple).*
  • ⅓ cup (79g) full fat coconut milk
  • 4 tablespoons (75g) coconut oil, melted
  • 6 tablespoons (129g) raw honey
  • 2 eggs
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon vanilla extract
  • ⅓ cup walnuts, coarsely chopped
CRUMB TOPPING:
  • 2 tablespoons almond flour
  • 1¼ teaspoon coconut oil, melted
  • ⅛ teaspoon ground cinnamon
HOMEMADE CARAMEL:
  • Ingredients
    • 2 tablespoons (23ml) water
    • ¼ cup (35g) raw coconut palm sugar
    • ½ cup (111.5ml) full fat coconut milk
    • 1 teaspoon vanilla extract
    • pinch salt
    Instructions
    1. Bring the water and coconut sugar to a light boil in a medium saucepan, stirring the mixture constantly over medium heat.
    2. Add the coconut milk, vanilla, and salt, and cook for about 15 to 20 minutes over medium heat, stirring constantly so that it doesn’t burn. When the mixture start to thicken and turn darker in color it’s ready. Set aside to cool, and store it in a airtight container in the fridge.
Instructions
APPLE PIE BREAD:
  1. Preheat oven to 350°F. Grease the bottom and sides of a 6.4 x 3.8-inch loaf pan with coconut oil, and line it with a piece of parchment paper. Cut paper to fit lengthwise, leaving some excess on the edges. You can also make this bread on 8½ x 4½-inch medium loaf.
  2. Mix together the almond flour, coconut flour, cinnamon, baking soda and salt.
  3. In a separate bowl, whist together the coconut milk, coconut oil, honey, eggs, apple cider vinegar and vanilla extract.
  4. Using a rubber spatula, mix dry and wet ingredients together just until combined. Do not over mix.
  5. Gently fold into the batter the apple slices and chopped walnuts (reserve about 1 tablespoon of walnuts for the crumb topping).
  6. Pour batter into the prepared loaf pan.
  7. Mix all the crumb topping ingredients together with your hands, then sprinkle top of bread with the crumbs and reserved walnuts.
  8. Bake for 30 minutes, then cover bread with aluminum foil and bake until a toothpick inserted into the center comes out clean, about 20 more minutes. Total baking time should be approximately 50 minutes. Set pan on a wire rack to cool.
  9. Carefully remove bread from pan while still warm, and drizzle caramel over the top before serving.Recipe serves 8-10 people. Store in the refrigerator.
Cook’s Notes
Use organic green apples – Granny Smith.
Make sure to slice apples into small pieces of about ⅛-inch thick.
Check out the video
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Personalized Egg Cups

There’s one for everyone!  Personalized!

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Skillet Chicken and Root Vegetable Potpie

Sometimes you just have to have a Pot Pie!

skillet-chicken-root-vegetable-pot-pie

Ingredients (Substitute where needed!)

  • 2 tablespoons olive oil, divided
  • 3 (6-oz.) skinless, boneless chicken breasts (Organic Free-Range)
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 3 cups unsalted chicken stock (such as Swanson), divided (I use Trader Joe’s Organic, Free-Range chicken stock)
  • 2.8 ounces all-purpose flour (about 1/2 cup) (substitute oat, coconut, etc.. flour)
  • 1 1/2 cups chopped yellow onion
  • 1 cup diagonally cut carrot
  • 2 teaspoons minced garlic
  • 4 cups coarsely chopped turnip greens or kale (about 3 oz.)
  • 1 pound turnips, peeled and cut into 3/4-in. cubes (about 3 cups)
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/2 (14.1-oz.) pkg. refrigerated piecrust
  • 1 large egg white, lightly beaten
  • How to Make It

    1. Heat 1 tablespoon oil in a 10-inch cast-iron or other ovenproof skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side. Place chicken on a cutting board; let stand 10 minutes. Shred into large pieces.

    2. Preheat oven to 425°F.

    3. Combine 2 1/2 cups stock and flour in a bowl, stirring with a whisk. Add remaining 1 tablespoon oil to pan. Add onion, carrot, and garlic; sauté 6 minutes. Add remaining 1/2 cup stock, scraping pan to loosen browned bits. Stir in turnip greens; cook 1 minute. Stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and flour mixture. Add turnips; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in chicken and parsley. Remove pan from heat.

    4. Arrange piecrust over pan, folding edges under as needed. Cut slits in dough to allow steam to escape. Brush with egg white. Bake at 425°F for 20 minutes. Cool 10 minutes.

      I always use organic ingredients!

      Thank you Cooking Light for this recipe!

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Lemon Blueberry Muffins

This looks delicious!!!

Thank you #Zija International!

http://www.food4thoughtwellness.com

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Pumpkin Power Balls

Yep…These happened yesterday!!  Yummy!  Didn’t even have to heat up the oven.

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Recipe makes: 24-32 balls. (Depending on size)

Ingredients:

  • 3 cups dry, uncooked oatmeal (I used gluten-free oats)
  • 1 cup all-natural Pumpkin Puree
  • 1 cup all-natural Peanut butter, or Almond butter
  • 2/3 cup pure maple syrup or raw honey
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 Tbsp vanilla extract
  • 4-6 Tbsp ground flax seeds (if ‘dough’ seems too wet, then  add more ground flax, if it’s too dry, add less…start with a smaller quantity)
  • 1 cup small chopped walnuts, chopped almonds, chopped peanuts, coconut flakes, or any combination of mix-ins that equal 1 cup total.
  • 1/2 cup mini dark chocolate chips (I used regular size). You could use dark chocolate/cacao pieces, or just skip them altogether.
  • Opt.  1 packet of Chocolate Plant Protein!

Instructions:

  1. Combine all ingredients together in a medium bowl until very thoroughly mixed.
  2. Roll into balls of about 1″ in diameter (I did different sizes).
  3. Place on a cookie sheet covered in parchment paper & freeze one hour.
  4. Store in an airtight container and keep refrigerated for up to 1 week.

Enjoy!

Thank you CleanFoodCrush for the recipe!

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Chocolate Chip Zucchini Protein Bars

Thank you Super Healthy Kids for this recipe!!

zucchini-chocolate-chip-protein-bars-8

When it comes to choosing a healthy snack for your kiddos, I’m guessing that something with chocolate chips wouldn’t be the first thing you reach for. But today, let me sway your mind with these zucchini chocolate chip protein bars.

Not only do they taste like dessert (so you know your kids will love them), but these snack bars are actually an energizing, protein-packed, fiber-rich treat. And we’ve been able to sneak in fresh fruit AND veggies inside!

They’re also allergy-friendly which is a huge bonus — no gluten, dairy, eggs, nuts or soy!

Read More…..

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Spiced Butter

Thank you Karen Jensen for this recipe!  It comes from her book, “Cooking with Améo!

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‘Tis the season for clove, cinnamon and ginger!  Check out this spiced butter recipe!  Yummy on a number of things!

Spiced Butter

Ingredients…

1/2 cup organic butter, softened

3 drops Améo Clove Oil

3 drops Améo Cinnamon Oil

2 drops Améo Ginger Oil

(optional….add 1 cup organic honey)

**Combine all ingredients and store in an airtight container!

Enjoy!

(If you would like a copy of her recipe book, I’m happy to offer it as a gift with purchase!)

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CHOCOLATE CHIP PUMPKIN BREAKFAST CAKE

Pumpkin Cake
pumpkin-breakfast-cake2

PREP TIME
10 mins
COOK TIME
35 mins
TOTAL TIME
45 mins

Thank you Lee Hersh for this yummy looking recipe!
Serves: 8
Ingredients……
wet
1 medium banana, mashed
½ cup pumpkin puree
2 eggs, large
1 teaspoon vanilla extract
⅓ cup maple syrup
1 and ¼ cup unsweetened almond milk
3 tablespoons coconut oil, partially melted
dry
1.5 cups white whole wheat flour (I might try brown rice flour)
2 teaspoons pumpkin pie spice
½ cup dark chocolate chips (or Cacao chips)
Instructions
First, preheat oven to 350ºF and grease a 10 inch cast iron skillet with around 2 teaspoons of coconut oil.
Next, mash 1 banana in a medium-size bowl until it’s smooth and become almost like a liquid. Add in the rest of the liquid ingredients and whisk until combined. Set aside.
Place all dry ingredients in a large bowl and mix. Add in liquid ingredients and combine.
Then, pour the batter into your cast iron skillet and bake at 350ºF for 35-40 minutes or until a tooth pick comes out clean.
Nutrition Information
Serving size: ⅛ cake Calories: 279 Fat: 12 Carbohydrates: 36 Sugar: 17 Fiber: 5 Protein: 6

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Apple Carrot Cake with Greek Yogurt Frosting

I’m not a big dessert eater…but this sounds yummy!  Thank you Super Healthy Kids for sharing!

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Apple Carrot Cake with Greek Yogurt Frosting

Ingredients
1 large – egg
1/2 cup packed – Brown sugar
1/3 cup – coconut oil
1/4 cup – agave nectar
1/4 cup – Greek yogurt, plain
2 teaspoon – vanilla extract
2 teaspoon – cinnamon
1/2 teaspoon – nutmeg
1 cup – pastry flour, whole wheat
1/2 teaspoon – baking powder
1/2 teaspoon – baking soda
1 dash – salt
3/4 cup grated – carrot
1 medium – apple
Serve with:
1 cup – Greek yogurt, plain
2 teaspoon – cinnamon

You can always change the flour to make it gluten free too!

Click here for the directions!

Enjoy!

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