Gluten-Free, Dairy-Free Cherry Cashew Loaf

After a fabulous weekend at the beach with my family, I returned back to Manhattan last night with the yearning to bake…don’t ask me why because it was about 100 degrees outside and my tiny apartment was a hot box even with the air conditioner blastingBut that didn’t stop me from baking an incredibly moist and flavorful loaf…I picked up a dozen of eggs from the market and got to work in my kitchen…a little bit of this (cherries) and a little bit of that (cashew butter) and a little imagination (sunflower seeds and pine nuts) created a divine loaf, which I enjoyed for my Sunday evening dessert…toasted and topped with fresh marmalade.

This loaf is delicious as a breakfast nibble spread with nut butter, an afternoon snack crumbled atop of Greek yogurt or enjoyed simply sliced (and eaten while slicing, hehe)…

Ingredients

  • 2 Tbsp. olive oil
  • 2 Eggland’s Best eggs (my favorite)
  • 1 cup cashew butter
  • 1/4 cup arrowroot powder
  • 2 tsp. sea salt
  • Pinch of black pepper
  • 1/4 tsp. baking soda
  • 1/2 cup dried cherries, chopped
  • 1/4 cup dates, finely chopped
  • 1/3 cup sesame seeds
  • 1/3 cup sunflower seeds
  • 1/2 tsp. orange zest
  • 1/4 cup pine nuts, for topping

Directions

  • Preheat oven to 350 degrees F.
  • Prepare a loaf pan; coat with non-stick baking spray.
  • Combine cashew butter, oil and eggs in a large bowl with a mixer on medium speed; blend until smooth.
  • In a separate bowl, combine arrowroot powder, sea salt, pepper and baking soda.
  • Combine arrowroot blend with cashew butter blend; mix well.
  • Slowly add in cherries, dates, sesame seeds, sunflower seeds and orange zest; gently fold to combine.
  • Transfer batter into prepared loaf pan. Sprinkle with pine nuts.
  • Bake for 45-55 minutes or until center is cooked when tootpick is inserted.
  • Set aside to cool before slicing.
  • Serve warm or at room temperature.
  • Enjoy with a dollop of Greek yogurt and  a spread of jam.

In The News…

Consumers Enjoying Sit-Down Dinners at Home More Often

School Cafeterias Aim For Nutrition Balance

Contaminated Gluten-Free Foods

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Livin’ Spoonful Cracker Recipes…

I’m sure by now you’ve all heard me rave over my new favorite Raw, Vegan and Sprouted Crackers that I’m selling in my shop…Livin’ Spoonful Crackers are amazing…they’re incredibly tasty and made from pure nuts, seeds and herbs…no additives, no added sugars, no preservatives…just the simple goodness of a hearty cracker that tastes like it was just popped out of the oven and baked homemade in your very own oven.

These crackers are perfect with my morning eggs, afternoon salads and on-the-go snacks with a smear of nut butter or hummus…but aside from munchin’ on these babies as a snack, I’ve created a vast array of recipes using the Livin’ Spoonful Crackers below…

So, why not get creative in your kitchen and grab a pack of Livin’ Spoonful Crackers whether you’re in the mood for a simple snack or a unique spin on a meal, these crackers are incredibly versitile, delicious, raw, sprouted and vegan…whew, how can ya beat that?  You’ll surely never look at your Triscuts the same after tasting these crackers.


Angel Hair with Tomatoes and Salmon ‘Bread’ Crumbs

Ingredients

  • 8 ounces angel hair pasta
  • 3 tablespoons olive oil, divided
  • 1 can salmon, drained
  • 3 garlic cloves, pressed, divided
  • 1 cup Livin’ Spoonful Caraway Crisp Crackers, crushed into ‘bread crumb’ texture
  • 2 cups cherry tomatoes
  • 1 cup fresh basil, chopped
  • ¼ cup fresh tarragon, chopped
  • 1/2 cup freshly grated Parmesan cheese

Directions

  1. Cook angel hair until just tender but firm to bite. Drain, reserving 1 cup cooking liquid.
  2. Heat 1 1/2 tablespoons olive oil in large nonstick skillet over medium heat. Add salmon and 2 garlic cloves, then breadcrumbs. Cook Livin’ Spoonful crumbs until golden, tossing to distribute evenly, about 5 minutes. Scrape crumbs onto plate and cool.
  3. Heat remaining 1 1/2 tablespoons oil in same skillet over medium heat. Add tomatoes and remaining garlic clove. Cover; cook until tomatoes begin to break down, 3 to 4 minutes. Using fork, crush 1/4 of tomatoes. Add pasta, basil, tarragon, cheese, and 1/2 cup reserved cooking liquid to tomatoes. Toss, adding more liquid if dry. Mix in half of Livin’ Spoonful Cracker crumbs. Season angel hair with salt and pepper.
  4. Transfer pasta to a serving bowl.  Serve topped with remaining Livin’ Spoonful crumbs.

Roasted Chicken Salad atop Coconut Crackers

Ingredients

  • 4 Tbsp. white balsamic vinegar
  • 1 Tbsp. grain mustard
  • ¼ cup dried cranberries
  • 2 Tbsp. olive oil
  • 10 cups red leaf lettuce
  • 2 lb. rotisserie chicken, shredded
  • 4 Livin’ Spoonful Coconut Curry Crackers

Directions

  1. In a large bowl, combine vinegar, mustard, cranberries and olive oil; whisk.  Add lettuce and chicken; gently toss to coat.
  2. Divide chicken salad among 4 crackers; serve chicken on top of each cracker.

Crunchy Bean Burgers

Ingredients

  • 2 Livin’ Spoonful Pesto Pumpkin Seed Crackers, crushed into ‘bread crumb’ texture
  • 2 Tbsp. olive oil
  • ½ cup red onion, chopped
  • 2 cups white beans, drained
  • 1 cup cooked spinach, drained
  • 1 tsp. chili powder
  • 1 tbsp. balsamic vinegar
  • Sea salt and pepper
  • 6 whole grain buns
  • 6 red leaf lettuce leaves
  • 6 tomato slices
  • Grain mustard

Directions

  1. In a large bowl, combine first 8 ingredients; using hands mix well until combined.
  2. Transfer into 6 patties.
  3. Place each patty on the grill; cook for 3-4 minutes or until desired doneness.
  4. Toast buns.
  5. Transfer cooked patties onto buns, top with lettuce, tomato and mustard.

Garden Herb Bread Pudding

Ingredients

  • 3 large eggs
  • 2 cups low-fat milk
  • ½ tsp. crushed chili flakes
  • ½ tsp. sea salt
  • ½ tsp. pepper
  • 4 Livin’ Spoonful Sunny Garden Herb Crackers
  • 1 tsp. olive oil
  • 1 cup onion, chopped
  • 1 ½ cups red bell pepper, chopped
  • 3 ½ cups mushrooms, sliced
  • 1 Roma tomato, diced
  • 1 cup spinach, cooked
  • 1 cup low-fat Ricotta cheese

Directions

  1. In a large bowl, whisk eggs. Add milk, chili flakes, sea salt and pepper; whisk until well combined.  Add 4 Livin’ Spoonful Sunny Garden Herb Crackers and toss to coat.  Cover and place into the refrigerator for 45 minutes.
  2. Preheat oven to 350 degrees F.
  3. Heat oil in a large skillet over medium heat. Add onion and red bell pepper; cook for 5-7 minutes.  Add mushrooms and tomatoes; cook for another 5 minutes.  Add spinach, salt and pepper (if desired); cook and stir for 3 minutes.
  4. Add the mushroom mixture to the egg mixture along with ½ cup low fat Ricotta cheese; mix well until blended.
  5. Transfer into a prepared baking dish; sprinkle with remaining cheese on top.
  6. Place baking dish into a large pan, place into the oven and pour boiling water into the large pan to fill halfway up the sides of the baking dish.
  7. Bake until pudding is set in the center, approximately 1 hour.
  8. Set aside to cool.
  9. Serve warm or hot.

Get Those Kids Cookin’…

Ever wonder how to get your kids involved in the kitchen? Here are a few tips that I offer to my clients…whether you have young children, nieces, nephews, neighbors, family or friends…these tips are sure to get your little ones active and entertained in the kitchen.


  • Cucumber Caterpillar: Slices of cucumber held together with natural peanut butter. Place the Caterpillar on ‘greens’ to look like grass.
  • Taco or Burrito Bar: Serve brown rice, black beans, onions, hot peppers, sprouted grain or gluten free tortillas, broccoli, arugula, cauliflower, guacamole and  salsa.  Add nuts, seeds and spices in tiny serving dishes to jazz up the flavors!
  • Salad Bar: Spin your greens in a salad spinner, then dress dry greens with a lime dressings made by combining sesame oil, fresh lime juice, low-sodium tamari, cayenne pepper, agave nectar, balsamic vinegar and water.
  • Mashed Potato Parfaits- Sweet Potatoes, Parsnips and carrots mixed together…topped with raisins, cinnamon, shredded coconut and agave nectar
  • Individual Pizzas: Pre-heat oven to 400 degrees.  Choose gluten free or sprouted whole grain tortillas, caramelized onions, spinach, red onion, mushrooms, kalamata olives, artichokes, fresh basil, olive oil and balsamic vinegar.  Add each ingredient atop each tortilla and bake for 20 minutes.
  • Panini Party: Gluten Free or sprouted whole grain bread, SoyaKaas Gluten Free/Dairy Free cheese, tomato slices, eggplant slices, fresh basil leaves, balsamic vinegar, avocado, zucchini and squash slices.  Add all ingredients to 2 slices of bread.  Place onto a panini maker (sprayed with cooking spray); cook until cheese is melted and veggies are warm and cooked.  Dip into marinara (red) sauce.
  • Stir-Fry: Switch up your usual recipe with unique grains such as millet, quinoa or buckwheat.
  • Fruit Salad: Add exotic fruits to spice up the flavors.  Use a melon baller and serve in a wine glass to add to the allure of this meal.  Add a dollop of plain Greek yogurt atop each fruit salad serving and sprinkle with cinnamon and stevia.
  • Slaw Wraps: Cabbage, celery, carrots, bok choy, mushrooms, peppers, snap peas, bean sprouts, snow peas, green beans and Napa Slaw can easily be combined and wrapped in rice paper.  Liven up this dish by pairing it with a special sauce of grapefruit juice, ginger, balsamic vinegar, lemonade and seeds such as pumpkin and sunflower.  Toss with fresh apples or cumin roasted chick peas.  Adding berries such as blackberries, raspberries and cherries add a nice antioxidant punch to these wraps.
  • Peanut Butter Chicken Fajitas: The best way to make a good peanut sauce is by combining organic peanut butter, fresh ginger, cayenne pepper, agave nectar and low-sodium tamari/soy sauce.
  • Frozen Basil and Banana Pops: Blend together 2 cups ice, 2 cups fresh basil leaves, 1 ripe banana, 1 cup fresh mint leaves, 1 1/2 cups water, 1/2 cup agave nectar in a blender.  Blend well and pour into glasses! This is a wonderful treat for a healthy dessert!

Have fun and experiment with some of my ideas above…Getting the kids active in the kitchen is fun…and who knows, your kids may just start to ‘enjoy’ their veggies!!!

Goin’ Gluten-Free…and $25 Gift-Certificate Giveaway

Avoiding gluten, the protein found in wheat as well as grains rye and barley can be a challenge, but there’s no need to wave goodbye to your favorite foods.  If you suffer from gluten intolerance or Celiac disease, you can build your diet from vegetables, rice, corn, legumes, fruit and other tasty gluten-free foods.


Vegetables, Fruits, Seeds and Nuts

All fresh vegetables, fruits, seeds and nuts are gluten-free.  Be aware of packaged, processed vegetables and fruits such as jellies, preserves, soups, nut butters and processed, pre-made meals, which may contain gluten.  You can easily prepare homemade soups, salsa, smoothies, dressings, marinades, parfaits, casseroles, salads, chutneys and nut or seed butters using fresh fruits, vegetables, seeds and nuts in their natural state.  Green, leafy veggies such as kale, collards, chard and spinach are great options steamed as a side dish or tossed into a green smoothie.  Hearty veggies such as carrots, parsnips, sweet potatoes, squashes, eggplant, broccoli, cauliflower and legumes are perfect for making chili or stew, while artichokes, avocado, asparagus, celery, Brussels sprouts, corn, peas and peppers are tasty in a stir-fry or stuffing.  As for fruits: apples, oranges, grapefruit, berries, melons, bananas, pears and peaches are a flavorsome addition to smoothies, desserts or parfaits with yogurt and nuts.  Try freezing grapes for a satisfying, refreshing treat and create a homemade trail mix using nuts, seeds and dried fruit for a convenient snack.  Looking for flavor? Fresh herbs add a powerful aroma and zesty taste to any dish; toss rosemary into marinades or cilantro into gazpacho.

Dairy, Eggs, Meat

Eggs and meats are gluten-free, however, be sure to read the ingredient list for processed meats such as luncheon meats, breaded variations and sausage, which may contain traces of gluten.  Dairy is gluten-free, as well, however processed dairy such as ice creams, yogurts and butters may contain gluten.  Enjoy any of the following in their natural state: chicken, beef, bison, ham, turkey, eggs, seafood, lamb, fish and wild game.

Flours and Grains

All forms of wheat, barley and rye contain gluten; however, there is a vast array of naturally gluten-free flours available, which are created from beans, seeds or nuts.  Oats are naturally gluten-free, however, cross-contamination may occur during processing, therefore purchase oats with the certified gluten-free label.  The following gluten-free flours and grains can be enjoyed guilt-free: rice, buckwheat, teff, corn flour, corn meal, lentils, flax seed, potato, polenta, millet, soy flour, tapioca, quinoa, amaranth, almond meal, arrowroot and gluten-free flour blends.  These gluten-free options require easy prep and can be used to create a hot breakfast, casserole, stir-fry or dessert.  If you have trouble adjusting to gluten-free varieties, try adding fruit puree such as canned pumpkin or prune to moisten and add flavor.

As a rule of thumb, steer clear of processed foods and reach for foods as close to the original source as possible.  Using fresh ingredients rather than pre-made, processed options is a safe way to ensure a gluten-free lifestyle.  Your best bet is to prepare meals at home so you have control over the ingredients and ensure there is no cross-contamination with gluten.


Regarding my $25 Give Certificate, the nice folks over at Open Sky are offering a limited time $25 Gift Certificate Promotion…so head on over to Open Sky and check out my fabulous products to use your $25 free gift certificate.   Here’s the information you’ll need to get shoppin’ at Open Sky and receive your $25 certificate:

The Healthy Apple’s coupon code is: talli2509

Rules:
–          $25 off coupon
–          Good for any OpenSky item
–          No minimum purchase
–          Free shipping
–          Limit one per customer
–          Starts: Monday, November 30, 2009

Sunflower Seed Oat Balls

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Plant some new seeds into your diet and reap the health benefits.  If you are looking for an alternative to your ordinary bean and nut balls or perhaps looking for a way to get more nutrients in your diet, take a glance down the ‘seed’ aisle of your local market.  Unlike nuts, seeds are not common allergens- which is great news for those of you who suffer from food sensitivities.   Furthermore, seeds are packed with nutrients such as Omega 3 Fatty Acids.

Last week, I was venturing through the aisles of Whole Foods Market when I stumbled upon the ‘seed’ section…suddenly, a tiny light bulb went off in my head and I began brainstorming seed recipe ideas…(yes, these are the crazy things that I do in the food store..and the reason that it takes me hours to get through one trip).  I whipped out my handy-dandy tiny note pad and started jotting down seed recipe ideas…Let’s just say you’ve gotta lotta seed recipes coming your way because I literally bought five different types of seeds because I simply couldn’t decide on one.  Plus, it’s more fun when you have five fun seeds to choose from in the pantry instead of one lousy option, right? Well, that was my thought…I had created eleven recipes right there in the seed aisle of Whole Foods Market…I finally had to move out of the way since I was ‘hogging’ the aisle amongst many rushed Manhattan folks.  Eleven recipes was enough, I thought, so I tossed the five different seeds into my cart and went on my way…Can you take a guess as to what the other four seeds are?  Well, you’ll see them soon enough…they’ll be popping up in my recipes within the next few weeks because I have ten more exciting seed recipes to share with you.  I hope you enjoy baking these delicious balls; let your imagination run wild and toss in a new grain or seed of your choice…let me know how your balls turn out!

This recipe can easily be made with sunflower, pumpkin, sesame and flax seeds.  I enjoy using sunflower seeds with these balls, however, your seed opportunities are endless- get creative and have fun. Many of us are familiar with the mild nutty taste of sunflower seeds, which make a great snack and can easily be tossed into salads, stir fries and baking recipes.  A handful of sunflower seeds will curb your hunger while supplying you with a healthy dose of vitamin E, selenium and magnesium. So, go ahead…have a ball in your kitchen and create these tasty balls for your dinner tonight!

Ingredients

  • 1 1/2  cup rolled dry oats
  • 2 cups water (to cook oats)
  • 1 Tbsp. sea salt
  • 1 cup brown rice, cooked
  • 1 cup crispy whole grain cereal
  • 1 cup bran crumbs
  • 1 Tbsp. oregano
  • 2 cups finely ground sunflower seeds
  • 2 Tbsp. wheat-free tamari
  • 1 tsp. spicy mustard
  • Dash of cumin
  • Dash of pepper

Directions

  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • Combine all ingredients in a large bowl; mix well until texture resembles cookie dough.
  • Roll mixture into golf-ball sized balls and place on baking sheet.
  • Bake for 30 minutes.
  • Serve with tomato sauce and vegan Parmesan cheese topping.
  • Enjoy!

Wheat or Whole-Wheat: Who’s the Imposter?

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So, here’s a typical scenario for you…you walk into the food store and head over to the bread and cereal isle.  First thought: “YIKES”.   Hundreds of products line the shelves claiming Whole Grains, Wheat, Whole Wheat, Whole Grains…the list could go on forever.  So, how do you know you’re buying a minimally processed product?

Whole grain breads and cereals prevent your body from storing fat and are loaded with vitamin E, calcium, magnesium, potassium, zinc, riboflavin, thiamin, protein, and our good friend fiber!  Whole grains are necessary in our daily diets because they fight obesity, high blood pressure, heart disease and cancer.  Now, here’s where the confusion lies: Don’t be fooled by the imposter’s such as processed white breads and doughnuts, as well as products labeled wheat instead of Whole Wheat.

We can only survive for so long on a non-carbohydrate diet.  Your body craves carbohydrates because you NEED them to survive.  However, most of us are confused about which carbs to eat—well, for starters wipe out all of the processed junk and stock your pantry with the least processed products, which are carbs that still have their heart-healthy fiber.

Grains like corn, oats, barley, wheat and rye are seeds that come from grasses, which are comprised of 3 parts: the Germ, the Bran, and the Endosperm.  

The Endosperm is the biggest part of the grain, however, nutritionally it’s pretty much a dud containing a little protein, starch, and some B vitamins.  The Germ is the smallest part of the grain, however, this little guy packs a nutritional punch containing protein, oils, and B vitamins such as riboflavin, niacin, thiamin, and pyridoxine.  Moreover, it has minerals such as zinc, potassium, iron and magnesium, not to mention vitamin E.  The Bran is the third part of the grain where the Fiber is stored.  This contains B vitamins, zinc, calcium, magnesium, potassium, and other minerals which coat the endosperm.

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So, when food manufacturers refine and process grains, take a guess which of the 3 parts they toss? You got it; the Bran, where all of the minerals and fiber are, and the Germ, where all of the vitamins and protein lie.  So what does that leave us with? The Endosperm (ewww) which is starch that is processed into bagels, pasta, white bread, white rice, and just about every other wheat product and baked good you’ll come across.  So, these lovely manufactures are robbing you of your nutrients and leaving you with a void piece of starch! Yum.

On the other hand, whole-grain carbohydrates play an important role in our healthy lifestyles by supplying us with the energy we need to get through our day.  Whole grain bread keeps insulin levels LOW, which keeps you from storing fat.  A piece of toast with breakfast, a sandwich for lunch and a side of whole grain rice for dinner—- now that’s an A+ heart-healthy day!

Now, where does the Confusion lie?  Well, first off, food manufacturers are quite sneaky and after refining away all the fiber, minerals, and vitamins from the wheat–they’ll add molasses to the bread, which turns it brown, and then place it in the food stores for people like you and I to read the label that says, “wheat” bread.  Well isn’t that just lovely?  It’s a trick and a marketing gimmick–however, it fools each of us at the food store everyday!  So, how do we know what nutritious breads and other products to choose? Reach for those that say Whole-Wheat or Whole-Grain.

What Whole Grain breads and cereals have you noticed are imposter’s?

What’s for Breakfast?

Breakfast Doesn’t Always Have to be “The Traditional Meal”

  –Branch out and incorporate last nights left-overs into your morning dish!

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Many of my clients come to me complaining of “No energy” or exhaustion and they cannot figure out why.  The first thing I ask is, “What do you usually eat for breakfast?” Unfortunately, this question is usually followed by a simple, “Umm, breakfast? I don’t have time for breakfast…I grab a coffee on my way to work and maybe a bagel if I have time.

Well, first off this is a huge problem.  Not only do many Americans wake up without eating breakfast, they wouldn’t have the first idea as to where to start in preparing this easy meal.  What many people do not know is that breakfast is the easiest meal to prepare…you don’t have to make yourself a huge omelet with fresh herbs and veggies, toast, and freshly sliced fruit…(Who really has time for that when you are running out the door for work?) There are numerous foods that can be quickly prepared and keep you satisfied until your mid morning snack or lunch time.  Who said breakfast has to consist of breakfast foods?  For instance, use left over items such as beans and grains from dinner the night before.  Easy to prepare items such as oatmeal, wheat berries, pilaf, brown rice, grits, cream of wheat, risotto, barley, polenta, Chinese rice porridge (Congee), the opportunities are endless.  You can top these simple dishes with a sweet or savory mixture.  For instance, some may prefer beans (chickpeas are my favorite), cheese, nuts, coconut, all natural peanut butter,  fresh fruit, cinnamon, canned pumpkin, sweet potato, dried fruits, all natural honey and seeds.  These dishes can simply be prepared overnight and placed in your refrigerator until the morning where you can add a touch of your choice of water, raw milk, soy milk, hemp milk, silken tofu or rice milk.  These will ensure a perfect consistency.  You can also use your slow-cooker to prepare these grains in large quantities and store in your fridge for every morning of the week ahead.

Take advantage of these unique breakfast ideas…branch out and don’t be scared to try sweet on Monday and savory on Tuesday…let yourself get creative and most importantly have fun.  Try to plan the week’s dinners on Sunday night and make sure to cook a large batch of your grains at night so you can be sure to have left-overs for your morning breakfast.  You can even combine left over grains in the morning with some freshly made rolled oats to get a unique consistency in your dish.  Moreover, these breakfast grains are incredibly easy to transport  to work in a Tupperware with all of your fixings added on top…when you get to work mix in your favorite nuts  and fruit for an added sweet burst of flavor and crunch!

As noted in my previous post on Whole Grains (see Whole Grain post), benefits of whole grains include reduced risk of stroke, type 2 diabetes, heart disease, better weight maintenance, reduced risk of asthma, healthier carotid arteries, healthier blood pressure levels, lower risk of colorectal cancer, reduction of inflammatory disease risk, and less gum disease and tooth loss.  Whew…if that list doesn’t make you want to include whole grains into your first meal of the day, then I don’t know what will….Give it a try…be adventurous!!!

Here are a few ideas to get you started.  Mix and Match the following toppings with the following grains.

Grains

  • Steel Cut Oats
  • Porridge
  • Brown Rice
  • Millet
  • Buckwheat
  • Wheat Berries
  • Amaranth
  • Hulled Barley
  • Cornmeal
  • Quinoa
  • Rye
  • Sorghum (Also known as Milo)
  • Teff
  • Triticale
  • Wheat: Spelt, Emmer, Farro, Einkorn, Kamut, durum and forms such as bulgur, cracked wheat and wheat berries
  • Wild Rice

Toppings of Choice

  • All Natural Peanut Butter or Nut Butter of choice (Almond, Cashew, etc.)
  • Egg Whites
  • Raw Nuts
  • Coconut
  • Miso
  • Nutritional Yeast
  • Bee Pollen
  • Lemon/Lime Zest or Fresh Juice
  • Wheat Germ
  • Granola
  • Beans: Chickpeas
  • Fresh Herbs
  • Oat Bran
  • Ground Flax Seed
  • Cheese
  • Vegetables: (Cooked or Left-overs from Stir-Fry)  tomatoes, spinach, onions, peppers, etc.
  • Raw Honey
  • Canned Pumpkin or Sweet Potato or Squash
  • Cinnamon/Nutmeg/Coriander
  • Dried Fruits
  • Fresh Fruit
  • Raw Milk, Almond Milk, Soy Milk, Rice Milk, Silken Tofu, Oat Milk, or Hemp Milk
  • Greek Yogurt

Here are a few recipes to use to get you started…

Overnight Oats

1 1/2 cups whole grain (use a mixture from the below list or one). Use gluten-free if necessary.

1 tsp. salt (if desired)

4 cups water

Place in a saucepan and bring to a boil.  Turn crock pot on HIGH.When crock pot is hot, pour grain, salt, and water inside.Cover immediately and reduce heat to low.  Cook overnight.

Note 1: If making your meal in the morning, you can simply use a rice cooker, or  your stove top sauce pan.

Oven Surprise

2 1/3 cups cooked rice

Add in any of the above toppings of your choice and bake at 350 degrees for 30 minutes.   This is delicious with granola and fresh cut fruit.

Any takers? Share your thoughts and the concoctions that you have created for your morning breaking of the fast from the night before…believe me, your left overs will never have tasted better!  Enjoy!