Posted in Food

Recipes: Coconut Bars

Healthy gluten free snacks!

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Ingredients:

  • 3 large eggs
  • 1 cup coconut milk
  • 1/3 cup coconut oil
  • 1/3 cup honey
  • 1 tbsp vanilla extract
  • 1/8 tbsp raw or brown sugar
  • 1/2 cup blanced almond flour
  • 1 tbsp coconut flour
  • 1 1/2 unsweetened shredded coconut
  • 1/4 tbsp salt

Instructions:

  1. Mix eggs, coconut milk, oil, honey, vanilla and sugar in a food processor.
  2. Pulse in almond flour, coconut flour, shredded coconut and salt.
  3. Transfer ingredients into a baking tray.
  4. Bake at 180ºC for 30 minutes.
  5. Cool for 1/2 hour then place in refrigerator and serve when chilled.
Posted in Food

Recipes: Coconut Cauliflower Curry

Gluten free winter warmer!

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This simple coconut cauliflower curry is perfect as-is, but you could also add peas, sweet potato, tofu, or shredded chicken for even more flavor. Serve it over rice sprinkled with fresh cilantro.

Ingredients:

  • 2 tbsp olive oil
  • 1 small onion diced
  • 1 jalapeño seeded and minced
  • 1 tbsp grated fresh ginger
  • 1/4 cup red curry paste
  • 1 can full-fat coconut milk
  • 1 can diced tomatoes
  • 1 head cauliflower cut into medium florets
  • Salt and pepper

Instructions:

  1. In a large pot or Dutch oven, heat the oil over medium heat.
  2. Add the onion and jalapeño and cook until softened, about 3 minutes.
  3. Add the ginger and cook, stirring, until fragrant, about 1 minute.
  4. Stir in the curry paste and cook for 1 minute.
  5. Stir in the coconut milk and tomatoes with their juices.
  6. Add the cauliflower and 1/2 cup water. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer until the cauliflower is just fork tender, 10 to 15 minutes.
Posted in Food

Recipes: Coconut and Chocolate Cookie

You can’t tell they’re gluten free!

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Make these gluten free coconut and chocolate cookies this winter.

Ingredients:

  • 240g chickpeas (drained)
  • 60g coconut butter (melted)
  • 1 tbsp vanilla extract
  • 2 tbsp flaked coconut
  • 1 tbsp honey
  • 1 tbsp baking powder
  • 90g dark chocolate (cut in to chips)

Instructions:

  1. Preheat your oven to 180ºC and line a baking tray with baking paper.
  2. In a food processor blend the chickpeas until smooth.
  3. Melt the coconut butter. Give it a stir and make sure it’s nice and smooth. Add your blended chickpeas to your coconut butter.
  4. Add the vanilla extract, flaked coconut, baking powder and honey to the mixture.
  5. Measure your dark chocolate out and roughly chop in to chips, add to the mixture and stir.
  6. Roll the mixture into balls and place in the baking tray. With a fork, gently press down to flatten out the cookie mixture.
  7. Bake for 10 minutes and enjoy.

Posted in Food, Health

Food for Mind and Body

10 best food for the mind and body!

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Runner’s World Australia and New Zealand has listed 10 best food for the mind and body. Check them out and make sure you stock them up this weekend at your local market. Remember it is good to buy local produce and support your local farmers to keep your local economy afloat.

  • Beans – high in antioxidants, fight inflammation
  • Berries – decrease neuron loss and improve memory performance
  • Colourful vegetables – rich in antioxidants
  • Greens – slower brain decline rate
  • Nuts – rich in fibre, Vitamin E
  • Olive oil – high in healthy fat
  • Poultry – Vitamin B12 in chicken and turkey fight age-related decay in brain
  • Red wine – rich in antioxidants
  • Salmon and seafood – rich in omega-3, development and maintenance of brain health
  • Whole grains – B vitamins and Vitamin E help fight Alzheimer
Posted in Food

Recipes: ANZAC Biscuit

ANZAC spirit in your kitchen!

https://cdn.donnahaycdn.com.au/images/content-images/anzac_biscuits.jpg

With ANZAC Day just past, I thought we could continue to honour the spirit of ANZAC from home by sharing this recipe on how to make ANZAC biscuit from the comfort of your own kitchen.

Ingredients:

  • 2 cups rolled oats
  • all-purpose flour (1 cup, 150g plain)
  • 2/3 cups caster (superfine sugar)
  • 3/4 cups dry coconut
  • 1/3 cups honey or golden syrup
  • 125 grams unsalted butter
  • baking soda (1 teaspoon bicarbonate of)
  • 2 tablespoons hot water

You can make gluten free ANZAC biscuit by swapping all-purpose flour with rice flour or coconut flour.

Instructions:

  1. Preheat oven to 160°C. Place the oats, flour, sugar and coconut in a bowl and mix to combine.
  2. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted. Combine the bicarbonate of soda with the water and add to the butter mixture. Pour into the oat mixture and mix well to combine.
  3. Place tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper and flatten to 7cm rounds, allowing room to spread. Bake for 8–10 minutes or until deep golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.

 

Posted in Food

Recipes: Coconut Peach Ice Cream

Guilt-free and gluten free!

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This Easter break treat yourself to these guilt free and gluten free ice cream. It is easy to make and suitable for people of various dietary requirements.

Ingredients:

  • 4 peaches
  • 1 can full fat coconut milk
  • 1/3 cup of honey (or maple syrup)
  • 1 tbsp fresh lemon juice
  • 1 tbsp vanilla extract
  • pinch of salt

Instructions:

  1. Peel and slice peaches, then freeze until firm, about 1 hour. If using purchased frozen, you can obviously skip this step.
  2. In the bowl of a food processor, blend together the coconut milk, honey, lemon juice, vanilla and salt with the frozen peaches until creamy and smooth.
  3. Serve immediately soft-serve-style, or freeze covered until frozen solid, about 6 hours. To serve, allow ice cream to stand at room temperature for about 15 minutes before serving to be scoop-able.
Posted in Food

Recipes: Gluten Free Mini Waffles

From Kourtney Kardashian’s app.

The eldest Kardashian sister has been gluten free and dairy free for almost a year now. Throughout the year, she has shared so many different gluten free and dairy free recipes on her app. I do believe it is nice to change things up a little, after all we only live once.

Ingredients:

  • 1 1/4 cup of unsweetened almond milk
  • 1 tsbp of apple cider vinegar
  • 1/4 cup of melted coconut oil
  • 1/4 cup of agave nectar
  • 1/2 cup gluten free rolled oats
  • 1 3/4 cup gluten free flour blend
  • 1 1/2 tbsp baking powder
  • Blueberries
  • Sea salt

Instructions:

  1. Combine almond milk and vinegar in a mixing bowl and let it set for a few minutes.
  2. Add agave nectar and whisk and set aside.
  3. Add dry ingredients to a large mixing bowl and whisk until well combined.
  4. Add wet ingredients to dry and mix until well incorporated.
  5. Preheat your waffle iron.
  6. Coat the iron with non-stick spray with coconut oil and add 1/2 cup of the batter.
  7. Cook for about 5 minutes or until golden brown.
  8. Garnish with blueberries and serve immediately.
Posted in Food

Recipes: Coconut Lemon Bars

From Kourtney Kardashian’s app!

Find out how you can make this gluten free and dairy free dessert menu so you can still enjoy your cheat day but with minimum guilt!

Ingredients:

Crust

  • 1 to 1.5 cups gluten free oats
  • 1/2 cup unsweetened coconut shreds
  • 1/4 cup sugar
  • 1/4 cup melted coconut oil

Filling

  • 4 eggs
  • 2/3 tbsp fresh squeezed lemon juice
  • 1 tbsp lemon zest
  • 1 cup sugar
  • 4 tbsp cornstarch

Instructions:

Crust

  1. Preheat oven to 180ºC. Lightly grease 8″ x 8″ pan with coconut oil.
  2. Add oats, coconut and sugar to food processor. Grind until oats are fine.
  3. Add oil and pulse until mixture pulls into a ball.
  4. Press mixture into the pan to form crust and bake for 10 minutes.
  5. Remove from the oven. Cool until the crust is firm.

Filling

  1. Beat eggs well.
  2. Add in juice, zest and sugar.
  3. Remove 1/4 cup egg mixture and whisk in cornstarch.
  4. Add egg mixture back into cornstarch mixture.
  5. Pour over cooled crust and bake for 18-20 minutes or until top is no longer wet.

Topping

  1. Add juice, water, sugar and cornstarch into a pot. Cook over medium heat until the mixture thickens slightly.
  2. Stir in coconut.
  3. Drizzle mixture over bars and cool the bars.
  4. Serve or store in refrigerator.

Posted in Food

Recipes: Gluten Free Chocolate Chip Cookies

From Kourtney Kardashian’s app!

Kourtney Kardashian shared on her app on how you can make gluten free and dairy free chocolate chip cookies 🍪. Since it is a subscription based app, I thought I’d share with you all here!

Ingredients:

  • 2/3 cup cane sugar
  • 2/3 cup brown sugar
  • 1/3 cup vegetable shortening
  • 1/3 cup coconut oil
  • 2 eggs
  • 1 tbsp vanilla
  • 2 1/4 cup flour (half coconut flour, half rice flour)
  • 1 tbsp salt
  • 1 tsbp baking soda
  • 1 bag dairy free chocolate chip

Instructions:

  1. Preheat oven to 160 degrees C.
  2. Add all sugars, vegetable shortening and oil in a bowl and mix.
  3. Add in eggs and vanilla to the bowl.
  4. In a separate bowl, mix flours, salt and baking soda.
  5. Add flour mixture to sugar mixture until combined.
  6. Stir in chocolate chips.
  7. Chill dough for 15 minutes.
  8. Roll dough into cookie sizes and place on parchment paper lined cookie sheet.
  9. Bake for 15 minutes until golden brown and tops are set.
Posted in Food

Recipes: Roast Broccoli and Cauliflower

Easy to make gluten free recipe!

https://i0.wp.com/www.wholesomeyum.com/wp-content/uploads/2017/01/wholesomeyum_roasted-broccoli-cauliflower-recipe-with-parmesan-garlic-low-carb-gluten-free-2.jpg

Gluten free food is not that difficult to prepare. I found this recipe online and I want to share with you all so you can easily make this healthy recipe in your kitchen.

Ingredients:

  • cups broccoli florets
  • cups cauliflower (florets)
  • 1/3 cups olive oil
  • cloves garlic (minced)
  • 2/3 cups Parmesan cheese (divided)
  • sea salt
  • black pepper

Instructions:

  1. Preheat the oven to 230 degrees C. Line a large baking sheet (or two smaller ones that can fit side by side) with foil or parchment paper.
  2. Mix the broccoli and cauliflower florets in a large bowl. Add the olive oil, garlic, and half of the parmesan cheese. Toss to coat. Sprinkle with sea salt and black pepper, then toss again.
  3. Arrange the veggies in a single layer on the lined baking sheet(s), giving them plenty of room to breathe. Bake for 15-20 minutes, until the edges are browned. (Toss halfway through for more even cooking – optional but works better.)
  4. Right before serving, toss with remaining Parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.