Agave Bread

Ingredients:
2 Cups of Gluten Free All purpose Flour
3/4 Cup of Almond Milk
1/4 Cup Apple Sauce
1/4 Cup Raw Agave or Honey
2 Egg yolks
1/4 Cup Rasins
1 Tbs Cinnamon

Pre-heat oven to 350

Directions:
1. In a small bowl combine milk, apple sauce, honey and eggs. Gently miz until combined.
2. In a large bowl Mix the Flour and Cinnamon together. Slowly add the wet mixture in. Stirring after each addition.
3. Place rasins in. Stir until combined.
4. Bake for roughly 35 minutes to 45 in a sprayed loaf pan.
5. Once cooled, remove from pan and drizzle agave over bread.

Raw Corn Chips

   Man, do I love this recipe! It's very addicting. These raw corn chips will satisfy any salty carb craving you have, while giving you the raw bonus. I started making these while I volunteered at a local raw vegan cafe. Of course I put my own spin on things, so this is my version. It has a slight kick, and a big crunch. They are perfect!
   Sorry for those of you who do not have a dehyderator. I am still in the process of creating an oven version (though it will not be raw), but my attempts have not gone too well!!
  If you still are confused about why raw is better check out my raw post under health tips and keeping fit. Also, food matters, food inc., rawmazing.com, and choosingraw.com have great explantations that go into great detail!! I encourage you to check them out. You will be blown away by all the benefits!

Ingredients:
1 Can of Raw Corn or 1/2 frozen bag
1/2 Cup of Water
3 Tbs Nutritional Yeast
2 Tsp Salt
2 Tsp Cumin
1 Tsp Red Pepper Flakes

Directions:
1. Place all ingredients in a blender.
2. Once combined pour onto a dehydrator sheet. Spread out into a THIN layer. As thing as possible, so you get the most crunch!
3. Set the temp on 145 degrees for 45 minutes, then drop down to 110 for 10-12 hours or until desired crunch.
4. Enjoy!

Quick Healthy Pumpkin Frosting Cake

Hopefully this will help you this Thanksgiving day! It's a quick and healthy dessert to please everyone. No one will notice its actually gluten free.


Cake Mixture 

1 box of gluten free cake mix
1/4 cup apple sauce
2 Tbs Coconut oil-melted
4 Egg Whites
3/4 Cup of Cultured Almond Milk (Heavy dairy free milk will also do)

Frosting

1/2 can of pumpkin
1/2 cup Powdered Sugar
2 scoops of Vanilla Protein Powder
1 tsp Vanilla Extract
1 Tbsp Honey
Sprinkle of Chia Seeds-Optional

1.Turn oven onto 350 degrees.
2. Combine milk, egg whites, apple sauce and oil in a bowl.
3. Slowly add the mixture into the cake.
4. Place into the oven for the time it says on the box as well as desired pan.

While the cake bakes prepare frosting

1. Combine Powdered sugar and protein powder in a small bowl.
2. Combine remaining ingredients into another bowl.
3. Slowly add powdered sugar into the liquids

Once the cake cools, frost and top with chia seeds.

Southwestern Skillet

1/2 can Black Beans- rinsed and drained
5 Grape Tomatoes-chopped
1/2 Yellow Onion- diced
1 tsp cumin
2 tsp salt and pepper
2 tsp garlic powder
1/2 cup Egg Whites
1/4 cup of shredded cheese
                                                    Turn oven onto high broil

1. Combine Onions and tomatoes in a skillet. Cook until soften and golden.
2. Add Black beans until warm.
3. Combine spices in a small bowl.
4. Push onion mixture to once side of the skillet.
5. Add egg whites and spices to the other side.
6. Scrambled until cooked.
7. Stir the onion mixture into the egg whites in the skillet.
8. Sprinkle cheese over skillet.
9. Place under the broiler until cheese is golden.
10. Enjoy.

Garlic bread

     Ok, so I am PUMPED to share this with you. I ate the entire thing by myself in one sitting. I don't recommend that. It was just too good. I call it garlic bread because it thins out after baking. Many cooks use this as a pizza crust. Feel free to add some sauce before the cheese to make it more of a pizza. This garlic bread is awesome the way it is though.

   The "dough" is all cauliflower! An easy way to sneak some veggies into a meal. No flour required. The reason that I love this is because you don't get that bloated feeling afterwords, like so many regular pizzas. So, get out your blenders, food processors, or ninjas!

   Also, I am finally posting an actual meal. I like making more snacky foods (if you hadn't noticed). Hope you enjoy this. I know I did. 

                                       

Serves 2  (or one!)

               Crust:

1 head of medium cauliflower

4 oz of goat cheese (Substitute Vegan Cream Cheese if dairy intolerant)

1 egg white

1 Tbs salt and pepper

2 Tbs chopped basil

2 tsp oregano

2 tsp red pepper flakes

             Topping:

2 Tbs Garlic Salt

1/2 C Shredded cheese (I used goat Pecorino Romano and Mozzarella. Substitute Vegan shreds for DF) 

1 Tbs Oregano 

1/4 C of Grated vegan parmesan 

Heat oven to 400 degrees F

1. Take Cauliflower and rinse. Then Cut into small florets. 

2. Place in a microwave bowl. Heat it for about 4 minutes, or until soft.

3. Place softened cauliflower into a food processor until "riced."

4. Add remaining crust ingredients and mix till combined. 

5. Place into a sprayed 9x13, or small pie, pan. Smash this into the pan, and place in the pre-heated oven until golden brown and edges are crisp. About 40 minutes. 

While the crust bakes prepare the topping:

1. Mix all topping ingredients together in bowl.

2. Once crust is baked, sprinkle cheese mixture evenly over the surface.

3. Bake for ten more minutes.

4. Let the garlic bread cool off completely (yes its hard but its so much better!)

5. ENJOY!! 

This recipe holds up in the fridge for a few days. It is wonderful cold.

For a more complete meal add sauteed veggies and greens atop the bread during the cheese melting process. 

For protein add pre-cooked chicken.

Pairs well with marinara sauce.

Protein Mousse- Vegan

      I have been making this for quit a while. It provides a humongous portion of protein. Therefore, leaving you fuller for quite a while! Not to mention it taste like chocolate mousse. YUM. Yes, if you glanced at the recipe it does call for tofu. If you have not tried tofu and are creeped out... It honestly has no flavor. It is just soy beans! No need to worry. Give it a shot. Im sure you will be pleased. Also, I used Arbonne vanilla protein powder. Its about 160 calories with 20 grams of protein and 14 carbs. So you get an idea of the protein in this! Total this recipe has...... 30 grams of protein!!! Thats amazing. Seriously. 
   Protein Mousse eaten after a workout will surly replenish your body, and help you gain some muscle. 


Serves 2
Ingredients:
1/2 package of silken tofu
4 Tbs cocoa powder
8 squirts of liquid stevia (or about 4 Tbs of your preferred sweetener)
2 scoops of vanilla protein powder
1/4 C water

1. Place have the block of tofu in a blender
2. Add the water
3. Then add remaining ingredients
4. Blend until combined.
5. Place in refrigerator for 4 hours or overnight
6.Enjoy


This is customizable. Feel free to add some frozen fruit, like strawberrys. Or top with chia seeds. 

Vegan White Chocolate

The confused shell

     I loved white chocolate. When I realized I could not eat it anymore, I went on a search. No brands make vegan white chocolate! Come on what are they thinking. So I went to the internet to search blogs. Fail once again. I discovered just one recipe. Made it and was mad. It was too sweet. Like always, I just made up my own recipe. 

    This would be great dipped in fruit, over popcorn, or just by itself.

1/4 cup cocoa butter

1/8 cup of powdered sugar

few drops of stevia 

2 Tbs soy milk powder

1 tsp vanilla

1 tsp salt

Directions:

1. Melt the cocoa butter in the microwave for 2 minutes or until melted.

2. Mix in remaining ingredients.

3. Place in a tupperware or chocolate molds. 

4. Set in fridge for at least two hours. (Can be placed on the counter in a cool dry place overnight)

                                           

Raw Bars- Honey Peanut

Living Bee

                            

      These are great to make when you are traveling. Its super easy to keep them in your purse for a quick snack. Also when traveling its hard to find allergy friendly restaurants. I usually end up eating so many salads that I hate lettuce by the end of the trip!  Traveling is becoming easier due to all the allergies lately. I guess it's a good thing because we can eat! 

    So I was in Texas! Conceal carry-my brothers were so mad they couldn't join me. It was beautiful weather and a nice change from the rainy days here in Chicago. Texas is a beautiful place, specifically fort worth. So friendly!! Big TCU town, which is cute. Before leaving, I typed in gluten free restaurants in fort worth on google. You'd be amazed what comes up! Numerous restaurants offered separate menus. I was in a small shopping center that had a gluten free bakery and many restaurants offering gluten free buns! A little restaurant called Dakota's, in Dallas, accommodated me amazingly. The chef made me anything I wanted. They were very conscientious and friendly. Having someone so aware was nice! I did not have to worry at all. 

      Bake to the recipe. Raw bars are also a power food. Just look at the ingredients! So many nutritional benefits packed into this small square! Treat your body and your taste buds. Remember raw foods aid in healing your body by replenishing the natural nutrients. 

  

2 Cups Pecans

1 Cup Pitted Dates

1/2 Cup Peanut Butter

1/4 Cup Honey 

1/4 Cup Chia Seeds

1 tsp Cinnamon 

1. Place Pecans in a food processor until powder like.

2. Add the dates until blended along with the chia seeds

2. Add the peanut butter and honey, add cinnamon.

4. Place in a parchment lined dish

5. Freeze for a minimum of two hours, then enjoy!