Tag Archives: Recipes

Dairy Free Gingerbread Cookies Recipe

When your hosting holiday parties and gatherings with kids you want to have something for everyone. Many kids are dairy free for various reasons, which is why I love to find treats that everyone can enjoy.

Heres a recipe for Dairy Free Gingerbread cookies:

Recipe Credit: HUROM
Part I. Spiced Almond Milk

Ingredients:
1 cup raw almonds
4 medjool dates, pitted
2 tsp vanilla bean paste or vanilla extract
pinch of salt
2 tsp cinnamon
1 tsp cardamom
½ tsp nutmeg, plus additional for garnishing if desired

Instructions:
1.In a large bowl, soak almonds overnight in 3 cups of water. This makes the nuts softer for optimal juicing.
2.Pour out the water and rinse the almonds. Pour 3 1/2 cups of fresh water into the bowl and add the dates.
3.Turn on your slow juicer and use a ladle to transfer almonds and water (equal parts) into the juicer. Reserve almond pulp for baking.
4.When finished, whisk in vanilla, salt, and spices.
5.Serve chilled or warm, sprinkled with additional nutmeg

Part II. Almond Gingerbread Cookies

You will need:
2 sheets parchment paper for rolling out dough
Cookie cutter

Ingredients:
8 tablespoons unsalted butter (room temperature)
1 egg
1/3 cup maple syrup
3 cups almond pulp (from Part I)
½ teaspoon allspice
1 teaspoon ground ginger
½ teaspoon ground cloves
2 teaspoons cinnamon
pinch of salt
1 teaspoon baking soda

Instructions:
1.In a small bowl, combine the butter, egg, and maple syrup, stirring vigorously until fully combined.
2.In a large bowl, combine the dry ingredients and mix thoroughly. Add the butter mixture and mix until dough forms.
3.Flatten the dough into a large disc and wrap in plastic wrap or a freezer bag. Freeze dough for about 30 minutes.
4.Roll out dough between two sheets of parchment paper to an even thickness, approximately ¼”
5.Remove top piece of parchment and flip to remove bottom piece of parchment. Cut out cookies and place on a parchment-lined baking sheet.
6.Freeze cut cookies for 30 minutes (this helps to maintain their shape while baking)
7.Bake cookies at 350o F for 10 minutes, then lower oven temperature to 170o F and bake for an additional 15-20 minutes.
8.Cool fully before decorating with royal icing.

Summer Recipe: Cantaloupe Ginger Recipe

What defines Summer better then the plethora of fruit available, specifically melons are hard to walk past in the grocery store without grabbing one on your way out. I love to use melons for everything from salads to smoothies and I recently ran across a recipe for popsicles on Terra’s Kitchen that will bring your  melon experience to the next level.  I made some adjustments that better suit our families lifestyle.

Made at home Popsicles are a great summer snack for children where You have total control over the ingredients.  No matter how healthy and “organic” that store bought ice cream is, nothing beats home made. At home, easy recipes are a life saver that everyone will enjoy.  And don’t fret mama bear, you can indulge along with your little tots without sacrificing your figure!

What you need:

3 slices of fresh ginger
3 tablespoons of Agave (per preference)
1 ripe cantaloupe
Sliced strawberries (optional)
Popsicle forms and popsicle sticks

What to do:

In a small sauce pan, bring the agave and 1/2 cup water over medium heat to a boil. Remove from heat and drop in ginger. Set aside until cooled. (Remove ginger when ready to use!)
Slice cantaloupe in half and scoop out seeds. Spoon cantaloupe flesh into a blender. Blend until smooth.
Add just enough of the cooled ginger syrup to sweeten as desired. Save the remaining syrup for another use.
Pour into popsicle molds and freeze overnight. For a variation, push a few sliced strawberries down into the popsicle molds before freezing

 

 

STK LA Introduces Chicken 

From LA to NYC, who doesn’t love STK. It’s a classic you know will be the perfect fit for any occasion. STK has just introduced a delicious new Chicken dish to their menu called Mary’s Free Range Chicken with Organic Farro, Baby Summer Squash and Grilled Lemon Jus. 

Just in case your not in the mood for going out, we were able to snag the recipe for this fresh summer dish. I love trying new recipes and this is a combination of everything my family needs on a daily basis.


Mary’s Free Range ChickenOrganic Farro/ Baby Summer Squash/ Grilled Lemon Jus

 

For the chicken:

1 ea whole organic free range chicken

1 ea garlic clove

1 ea thyme sprig

3 tsp kosher salt

1 ea lemon (sliced)

 

For the farro:

1 c farro

1 ea shallot

1 sprig thyme

1 bay leaf

1 ea clove garlic

 

Baby patty pan squash:

2 c of mix baby squash

1/2 ways shallot (diced)

1 ea garlic clove (chopped)

2 tsp Olive Oil

1/2 ea lemon

¼ c mint leaves

 

For the grilled lemon jus:

2 ea lemon (grilled)

2 c chicken stock

1 ea bay leaf

1 tsp coriander

1 tsp peppercorn

1 ea garlic clove

2 tsp unsalted butter

Salt and pepper to taste

 

Directions:

Preheat oven to 350F

Chicken:

Place Chicken in a roasting pan, with a food processor pulse/mix salt and garlic and herbs. Season chicken generously inside and out. Stuff the cavity with sliced lemons and more thyme. Tie the legs together with kitchen string.

Roast uncovered for 1hr and 15min in the preheated oven. Minimum internal temperature 175F. let rest for 15 min before cutting.

Jus:

In a sauce pot sauté garlic and spices with butter add stock and reduce to ½, add grilled or roasted lemons and reduce for 10 more min, set aside.

Farro:

In a sauce pot cook farro (rinsed) to brand specifications with the added aromatics.

Veggies:

While roasting, quarter summer baby squash, toss with olive oil and season with salt and pepper. Set Aside.

 

To serve, sauté summer squash to desire tenderness, add farro, season to taste and fold in mint to finish. Slice the chicken onto a plate on top of summer squash and farro, finish with jus and a drizzle of extra virgin olive oil.

Healthy Snacks for Super Bowl Sunday

Super Bowl Sunday is fast approaching, and with that your New Years resolution to live a healthy and better life is slowing drifting away. Most people struggle to fit this plan into a busy, eventful life. The whole point of changing your eating is to transform the way you perceive healthy foods and specific events. 

You can easily create delicious snacks and items without compromising your goals. 

Below are 5 simple and delicious recipes for:
Wings

Ten-Minute Chili

Kale Chips

Meatballs

Diet-Friendly Vegetable Platter (because not all veggies are created equal!)

And remember – for those drinks: Water should always be the first choice. But for those who really want something stronger, go for wine or hard liquor. 
**
  Wings
Boil hot water

Boil or poach the wings and drumettes for 5 minutes to release excess oil from skin

Take the wings and air dry for 10 minutes

 Season with garlic powder, salt and pepper

 Pre-heat oven to 425 degrees F

 Lay wings and drumettes on baking sheet

 Bake in oven for about 20 minutes until golden brown, then flip

 Bake for another 20 minutes until other side is golden brown

 Drizzle hot sauce over wings or serve the hot sauce on the side

  Ten Minute Chili
In a saucepan, add 1 pound of ground turkey, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp garlic powder, ½ tsp ground cayenne, and salt and pepper to taste

When meat is cooked, add 1 cup of chopped tomatoes, 1 cup of chopped green bell peppers, 1 cup of chopped onions

Let it simmer for 5-7 minutes.

  Kale Chips
Pre-heat oven to 350 degrees F

Cut kale leaves from stems and tear them into bite size pieces

Wash and thoroughly dry kale with salad spinner

 Drizzle olive oil and sprinkle with salt

 Bake for 10 to 15 minutes, until edges are brown but not burnt

  Vegetables Platter
Use celery, broccoli, red bell peppers, yellow bell peppers, cherry tomatoes, and cucumbers

Serve with a healthy dip of yogurt, lemon juice, garlic powder, salt, pepper and spices such as curry or dill on the side

  Meatballs
 Preheat oven to 375 degree F

 Using a skillet, over high heat, heat 1 tsp of extra virgin olive oil

 Sautee ½ large chopped onion in the skillet for 5 minutes, until softened

 Add 1 ½ tsp minced garlic and cook 1 minute more, remembering to stir frequently

Transfer garlic and onion to a bowl; mix in the ½ lb. ground beef and 1 lb. ground turkey with 4 egg whites, ½ tsp salt and ¼ tsp of black pepper

Roll into golf ball-sized meatballs

Place on jelly roll pan and bake for 20-25 minutes, until brown

Recipe: Goat Cheese Scalloped Potato

Creamy dishes are my soft spot. Holistic Nutritionist and Co-Founder of East West Essentials shared her favorite recipe for the season, and we are so grateful that she did, because it is pure heaven.

Goat Cheese Scalloped Potatoes

  • 3 pounds organic Yukon gold potatoes, peeled, and sliced paper thin
  • 3 cups organic milk (can use 4 cups rice milk)
  • 1 clove garlic
  • 3 tablespoons unsalted organic butter, softened
  • Coarse sea salt and freshly ground black pepper
  • 1 cup heavy organic cream
  • 5 ounces grated goat cheese
  • 1 oz. grated Gruyere cheese (optional)

DIRECTIONS

  1. Preheat oven to 325 degrees (use lower rack of oven). Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes. Do NOT overcook.

  2. Place a colander over a large bowl and drain potatoes, saving the milk. You should have 2 cups of thick, starchy milk. If your potatoes soaked up too much milk  add enough to bring the saved milk to equal 2 cups.

  3. Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with sea salt & pepper. Dot with remaining butter & pour over saved cooking milk & cream. Sprinkle cheese over top. Can layer the potatoes & cheese.

  4. Place in oven & bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately. Makes excellent leftovers!image