Tag Archives: clean eating

Apple Cinnamon Seed “Bread”

When I saw the original recipe for this bread here I knew I had to try it. I have flax, chia and nuts or seeds regularly so this would be a nice and new way to enjoy them. The portable bread is also a great alternative to pre-packaged bars that I sometimes buy for hiking trips. My mind is spinning with all the possibilities for this….I’ll be taking some to my T-Tapp retreat and enjoying it for breakfast too!

The original recipe has a few things I didn’t bother adding…ie. salt or oil and honestly I don’t know if it makes a huge difference but I’m happy that my version tasted so good. I’ve doubled the amount because it freezes so well. Once it has cooled down I store one loaf, already sliced, in the fridge and the other I wrap each slice and freeze it all in a bag and remove how much we need once in a while.

Apple Cinnamon Seed Bread

2 cups raw, unsalted sunflower seeds
1 cup flax seeds, whole
1.5 – 2 cups chopped dried apple slices
3 cups rolled oats
4 tbsp whole chia seeds
1.5 Tbsp ground cinnamon
8 Tbsp whole psyllium husk
3.5 cups water

Combine all the ingredients in a bowl then split it between two silicone loaf pans. Smooth the top and let it rest uncovered at room temperature for at least two hours or even overnight. To make sure it’s ready it should hold it’s shape if you pull the sides of the pan away.

Bake on middle rack in a preheated 350F oven for 20 minutes. Remove the bread from the loaf pans and place upside-down right on the middle rack. Bake for 40 minutes until the loaves sound hollow when tapped.

Let them cool for 30 minutes…you have to!

Store in an airtight container for five days in the fridge or freeze up to two months.

Try this toasted…it’s sooooo good!

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Tangy Carrot and Kale Salad with Roasted Chickpeas

MMMMMM…that’s all I can say. I threw this together for dinner today and it was so tasty and easy I just HAD to write it all out now before I forget what I did.

Roasted Chick Peas
1 super large can of chick peas, drained and rinsed (or use 1.5 normal sized cans)
2 Tbsp nutritional yeast
1 dash cayenne pepper
a few sprinkles of dried dill
1 tsp garlic powder
1 tsp onion powder
Toss it all in a bowl to coat it well and roast at 425F for 25 minutes on a cookie sheet wiped with oil.

2 lbs carrots, peeled and sliced thin on the diagonal
1 bunch kale, chopped
1 lemon or orange
1 clove of garlic chopped
2 tsp maple syrup, date paste or agave syrup
2 green onions, sliced thin

While the chick peas are roasting steam the veggies. Once they are done, rinse them in cold water so they stop cooking. Drain well.

Toss the steamed and drained veggies with the onion, zest of the lemon or orange, juice of the lemon or orange, garlic and sweetener of your choice.

Throw in the cooled chick peas and toss it all again.

That’s it! Enjoy!

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Quick & Tasty Indian Cabbage

This is fast and easy…need I say more? I could tell you how great cruciferous veggies are and how you should find as many ways as possible to get it into your diet. If you’re going to eat them, they’re beneficial to you in raw form or lightly cooked. This recipe is perfect because it’s good without cooking the cabbage to death. This is nice al dente and it pairs well with other indian dishes without being overpowering.

Enjoy!!

1.5 tsp yellow or brown mustard seeds
5 cloves of garlic chopped
1/2 a head of cabbage sliced thin
1.5 tsp ground turmeric

Spray a non-stick pan or wok with cooking spray. Add 3 tablespoons of water to the pan once it’s hot then add the mustard seeds. They may pop and that’s ok. Add the garlic and stir it around along with the turmeric. Add the cabbage and stir fry it until it’s all well incorporated and cooked to your liking.