Tuesday, July 24, 2012

Gluten Free/Vegan French Toast with Sauteed Bananas

One of our favorite family treats is breakfast for dinner.  Typically we get out the waffle makers and make gf/vegan waffles, which are out of this world! Tonight I thought I would mix it up a bit and come up with a french toast recipe.  I had just made a fresh loaf of gf/vegan bread that morning, so it was a perfect time to experiment!    This was one of those recipes where I used what I had in my pantry, and it came out great!

( I apologize for not having a photo of the finished dish.  The kids had lacrosse practice and they had to eat and run out the door. )

Ingredients: MAKES 15 SLICES
4 flax eggs (4 tbs ground flax to 12 tbs water)
1 can of full fat coconut milk
1/2 c water
1 c almond milk (or whatever non dairy milk you have)
1 tbs pure vanilla extract
1 tbs cinnamon
1 tbs pure maple syrup
1 loaf of bread (we used gf) make sure it is a firm bread, soft bread will fall apart.
coconut oil for the pan

For Sauteed Bananas
2 ripe bananas
gluten free rice cereal or gluten free flour
coconut oil


In a large mixing bowl, combine the flax and the water.  Gently mix it together and then let it sit for approximately 15 minutes.  Then add the coconut milk and whisk together.  Next add the rest of the ingredients,  (not the bread), and whisk together.   

Heat up your skillet or frying pan to medium.  I put a little coconut oil in the pan so the bread wouldn't stick, you could use cooking spray or vegan butter also.  Dunk a piece of bread into the mixture and then place on the hot skillet.   Flip the bread over when the first side is browned.  Make as many slices as you like, I was able to get 15 slices out of the mix I made.

For the bananas:
Heat a frying pan to a medium high heat.  I put about 2 tsp coconut oil in the pan.  Slice the bananas down the middle and then cut in half. Roll the bananas in the rice cereal or flour.  Put the bananas in the hot pan and flip once to lightly brown both sides.

Serve two slices of french toast topped with two pieces of crispy banana.  Pour some pure maple syrup over top.  ENJOY!

Tuesday, July 3, 2012

Lime Quinoa with Sprouted Tofu & Veggies

A quick, and simple summer dish!
Lime Quinoa with Sprouted Tofu & Veggies


Ingredients:
2 cups rinsed quinoa
4 cups veggie broth
1  red pepper diced
1 green pepper diced
1 large  carrot diced
1 medium onion minced
2 cloves  garlic minced
1 cup  corn
1 cup  black beans
1/2 block organic/spouted tofu cubed
3 tsp fresh cilantro chopped
1 tsp cumin
1/8 tsp cayenne pepper
1/2 tsp Himalayan Sea salt 
1/4 Cracked black pepper
1 tbs coconut oil
1/2 of a lime

Bring veggie broth to a boil, add quinoa.  Cook quinoa until liquid is absorbed.  In a saute pan, add coconut oil and garlic and cubed tofu.  Cook until lightly browned, remove from pan.  Add onions and peppers and carrot.  Saute until translucent.  Add the rest of the veggies and spices, squeeze the juice of one half of the lime into the pan with the veggies,  add the tofu back into the pan.  When quinoa is done, pour into bowl and add the tofu/veggie mixture, mix well.  Drizzle the remaining  juice of the lime over top and serve. 
 


Snack Ideas and A Raw Energy Doughnut :)

It's summer!  Around here that usually means lots of days spent by the pool, day trips to do fun activities, and also our annual 12 hour car ride to spend a week at the beach.  With all this summer fun, we need good snacks that travel well.  It's certainly easier to pick up prepackaged junk food from one of those megamart stores, and probably cheaper too.  However, I believe in putting only the best in my kid's bodies,  I don't want my kids to ingest artificial colors or chemical preservatives, which have been linked to all kinds of scary things such as ADHD and even cancer! 

Here are the snacks we eat the most.  I purchase all organic and local if possible:
  • fruit: (whatever is in season is what we stock up on)
  • dried fruit
  • smoothies
  • smoothie ice pops 
  • nuts and seeds
  • raw veggies 
  • organic tortilla chips and salsa
  • homemade hummus and bean dips
  • gluten free pretzels and crackers (organic)
  • raw granola bars and energy doughnuts
  • chocolate charlies
We've long said good bye to the popular "munchkin" doughnut holes and have replaced them with things like these:
These come from my raw snack bar recipe. Instead of making them into squares, I simply roll them into balls, making them bite size and easy to pack and travel with! Here is a link to the recipe and directions for how to make them.......they are a really tasty kid friendly snack, and they work well for summer vacation!  So, instead of jelly doughnut holes and a coffee, have one of these and a green smoothie :)   Happy Summer!