Everything Bagel Topping....

Posted on August 08 by
in Blog

EVERYTHING BAGEL TOPPING is my new favorite seasoning! I have used it so far on white fish and chicken and next I am going to try it in a stir fry......

Simple Truth® Organic Everything Bagel Seasoning Blend

Organic....

Posted on August 06 by
in Blog

Keto Breakfast Chocolate "Oats"

Posted on August 04 by
in Blog

Ingredients:

1/3 cup (38 g) walnut pieces, chopped
1/4 cup (38 g) chia seeds
1/4 cup (24 g) MCT oil powder or 1/4 cup (60 ml) MCT oil

Optional
2 tablespoons cacao nibs
2 tablespoons cacao powder
2 tablespoons erythritol or 4 drops of liquid stevia
1/2 teaspoon ground cinnamon
1/4 teaspoon finely ground sea salt
2 cups (475 ml) milk (nondairy or regular)
1 teaspoon vanilla extract

Instructions

Place the chopped walnuts, chia seeds, MCT oil powder if using, cacao nibs, cacao powder, sweetener of your choice, ground cinnamon and sea salt in a larger airtight container at least 4 cups (950 ml) in size.
Rotate the ingredients until everything is fully coated.
Add the milk and vanilla extract, stirring until everything is incorporated.
Cover and place in the fridge overnight, for at least 12 hours. When ready to serve, stir well then divide evenly between four bowls and enjoy.

Notes
Will keep in the fridge for up to 5 days.
Make it nut-free: omit the walnut pieces and use coconut or dairy milk.
If the chia seeds don’t gel up after 12 hours, it could be because of the brand used. This doesn’t happen often, but if it does to you, just add 2 tablespoons more of the chia. Or, let the mixture sit out on the counter for 4 hours or so.

Serves 4

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Pumpkin Zucchini Bread (grain free and low in sugar)

Posted on July 31 by
in Blog

Ingredients

2 cups almond flour (does not have to be blanched)

1 cup shredded zucchini, with excess moisture squeezed off using paper towel

3/4 cup pumpkin puree

1/4 cup maple syrup

1 egg, lightly whisked

2 tsp. baking powder

1 tsp. baking soda

2 tsp. pumpkin pie spice

½ tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. sea salt

1 cup semi-sweet chocolate chips (optional) **

Instructions

1. Preheat oven to 350 degrees F. Coat a 9X5 loaf pan with coconut oil.

2. In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Set aside.

3. In a separate bowl, whisk together egg, maple syrup, pumpkin puree & zucchini until combined.

4. Pour the wet ingredients in with the dry ingredients, mixing until there are no clumps.

5. Pour pumpkin zucchini pumpkin mixture into a prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

pumpkin-zucchini-bread-pin-1

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