Cobb Salad

I am so sick of boring salad and a chicken breast. A couple weeks ago I went out to eat and got a Cobb Salad, so I decided to recreate it for my lunch yesterday. It was delicious, light and refreshing.

Cobb Salad

Serves 1

2 C Romaine Lettuce, torn into small pieces

1 hard boiled egg, diced

2 slices of turkey bacon, cooked and chopped into small pieces

1/4 avocado, diced

1/2 small tomato, diced

red onion, sliced

1/4 cucumber, diced

a few crumbles of blue cheese, optional (you could use any cheese you have on hand)

4 oz grilled chicken, seasoned with salt, pepper, garlic and onion powder

I used Bolthouse Farms Olive Oil Vinaigrette for the dressing. Bolthouse Farms dressing are fruit juice sweetened and natural. They can be found in the produce section, by the refrigerated dressings. Or you could make your own, like THIS one.

Banana Coconut Nut Muffins- GF

I am speechless. These muffins are divine. Behold the loveliness...

I fell in love with a new recipe blog, La Tartine Gourmande. Great recipes and amazing photography...my two favorite things.

I ran across THIS recipe and since I had some ripe bananas just begging to be used for some baked good, I gave it a try. I didn't have any of the flours that were called for so I substituted a few flours and sweeteners and they turned out wonderful. Moist, light yumminess.

Banana Coconut Nut Muffins

Makes 16 Muffins

3 ripe bananas

2 eggs

2/3 C coconut palm sugar (or brown sugar)

1/3 C raw dark agave

1/3 C unsweetened shredded coconut + more for topping

1 C quinoa flour (I didn't have quinoa flour so I ground some quinoa flakes in my coffee grinder to make a fine flour)

1/2 C hazelnut flour or almond (I used almond flour. You can make your own by grinding almonds in a high speed blender until a flour or "meal" forms.)

1/2 C buckwheat or brown rice flour

1/2 C coconut oil, melted

1/4 C unsweetened coconut milk

1 tsp baking powder

1/2 tsp baking soda

Pinch of salt

1 C walnuts, chopped (optional)

1. Preheat oven to 350 F. In a small bowl, mash the bananas with a fork; set aside.

2. In a large mixing bowl, beat the eggs with the sugar until light and fluffy.

3. Add the oil and agave and mix well. Add the coconut milk and mix.

4. In a separate bowl, combine the flours, grated coconut, baking powder, baking soda and salt.

5. Add the dry ingredient to the wet ones and mix until just combined.

6. Add the mashed bananas and mix gently. Add the nuts and mix gently.

7. Fill the muffins papers nearly to the top. Sprinkle with more shredded coconut.

8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

*You could replace the 2 cups of gluten free flours with whole wheat flour if you prefer to not make them gluten free.

"Green" Power Smoothie

I drink this smoothie for breakfast almost every day. It keeps me full for hours, is nourishing and yummy! It isn't really green because I add blueberries, so it is a strange purple/green color. :) It is full of vitamins, minerals, fiber, good fats, complex carbs and protein.

"Green" Power Smoothie

Serves 1 (or 2-3 small servings)

About 24 ounces

1 C milk (I use almond milk)

3-4 frozen strawberries

1/4 C frozen blueberries

1/2 ripe banana (mine is usually frozen)

1/2 fresh orange, with peel removed, but leave on the white pith

4-5 kale leaves, remove the leaves from the center rib

2 TB fresh parsley leaves

1/4 avocado

1 TB flax or chia seeds

1/4-1/2 C water

stevia or another sweetener, to taste

*I also add 2 raw eggs for protein. You can use a protein powder if you prefer. I recommend THIS one sweetened with stevia, without artificial colors, flavors and fillers. It is the most natural and the best tasting protein I have found.

Place all ingredients in a heavy duty blender (I have a VitaMix) and blend until smooth. Add more water if needed. I don't like mine really thick, so I add more water. Enjoy the healthiness!

DIY Homemade Vanilla Extract

I was almost out of my favorite vanilla extract (organic, gluten free, sugar free) a couple of months ago, and I did not want to spend a bunch more money to buy some more. We have some vodka in the house (for medicinal purposes) and I had some vanilla beans that have just been sitting around, so I decided to try making my own extract. It couldn't be easier and it is better than any vanilla extract I have ever bought. It cost me about $3.00 to make a 4 ounce bottle.

Vanilla Extract

Makes 4 ounces

1/2 C Vodka (we have the cheapest stuff you could possibly buy)

3-4 vanilla beans, cut in half, and then split lengthwise

Place the vodka and beans in a small jar or bottle with a tight fitting lid. Store in a dark place and shake every day for at least 6 weeks.

Tips:

-I put mine in my cup cupboard so I would see it everyday and remember to shake it.

-The longer it sits, the stronger it will get.

-When my bottle gets down to 3/4 full, I top it off with more vodka.

-If you use a vanilla bean for another recipe, put the empty pod in your extract.

Homemade Deodorant

I know this isn't a food recipe, but this stuff is amazing! I have always had very sensitive skin and for years couldn't find a deodorant that didn't give me a rash. I also wanted something natural, without aluminum (which has been linked to Alzheimer's and Breast Cancer). I just didn't use any for a long time. I finally found one, it just wasn't very effective, just ask my family! :)

I searched for recipes online and found that most of them were similar. I decided on one and made a natural homemade deodorant. I have been using is now for several weeks and I NEVER have B.O. Even after a hard workout. And it is very gentle for my sensitive skin. I just put it in a jar and apply it with my finger. I added about 10 drops each of lavender and tea tree oil and it smells wonderful. Give it a try!

Click HERE for the recipe. I use coconut oil in place of the shea butter, which means it melts if things get too warm, but it still works great. The coconut oil is also anti-bacterial...another level of odor killing. It was very liquidy so I did add more baking soda then called for, probably about 1 cup total. I kept adding baking soda until it was a more solid paste. This made enough deodorant that it will probably last me a year. You only have to use the tiniest amount, just a little smear.

A couple of cons, but none of them bad enough to deter me:

1. It does sting a little on freshly shaven skin.

2. It isn't clear. It can leave a white residue on clothes. If your arm pits are slightly damp it tends to dissolve the baking soda and cornstarch enough that it won't leave much of a residue, but it is still very effective.

3. Some people have commented that because of the coconut oil it can leave oil stains on clothing. I haven't experienced this yet, but they say they just pre-treat the stains with a tiny bit of dishsoap or shampoo before washing.

New York Style Cheesecake - GF

This is one of my family's favorite recipes, even the GF haters love it. I have made this same recipe several times and it is always a hit!

Gluten Free New York Style Cheesecake

Crust
1 1/2 c raw macadamia nuts
1 3/4 c shredded, unsweetened coconut
1 t vanilla
1/2 t salt
3 T agave nectar
3 T almond flour/meal

Place the macadamia nuts, 1 c of the shredded coconut, vanilla, salt, and agave nectar in a food processor or high speed blender; process until ingredients are well combined. Pour mixture into a mixing bowl and mix in the remaining 3/4 c shredded coconut and flour.

Press mixture evenly onto bottom and sides of a greased 9 in springform pan, set aside.

Filling
4 packages (8 0z) cream cheese, room temperature
1 C agave
1/8 C coconut flour
5 eggs
1/3 C heavy cream
1 tsp vanilla extract

Preheat oven to 350 degrees. Combine cream cheese, agave and coconut flour and beat until smooth. Add eggs one at a time, beating well after each addition. Beat in cream and vanilla.

Pour mixture over crust and bake 15 minutes. Lower oven temperature to 200 degrees and bake 1 hour and 30 minutes longer or until center no longer looks wet or shiny. Turn oven off. Let cool for 1 hour in oven with door ajar. Remove cheesecake to cool completely on a wire rack. Cover and refrigerate for at least 4 hours before serving.

*To prevent top of cheesecake from cracking while cooking run a knife around the edge of the pan before placing in oven.

Fruit Topping
2 C fresh or frozen fruit, mashed a little
1/2 C agave (or more or less to taste)

In saucepan combine fruit and agave. Cook on medium heat until boiling, turn temperature down to low and let simmer until desired consistency. Cool before serving with cheesecake.

Pumpkin Gooey Butter Cake - GF

Gluten Free Pumpkin Gooey Butter Cake

Serves 8

Crust Layer

1/4 C unsalted butter, melted

2 ounces of cream cheese, room temperature

2 C almond flour

1 large egg

1 tsp vanilla extract

1/8 tsp sea salt

3/4 C agave (I used half agave and half palm sugar)

1/2 tsp baking powder

1/4 tsp cinnamon

1. Preheat oven to 350 degrees. Mix butter and cream cheese together until smooth, then add vanilla, egg, agave and sea salt.

2. Add baking powder, and almond flour and cinnamon.

3. Scrape into an 8 by 8 metal pan and spread out over the bottom. Bake for 15 minutes and remove to cool.

Filling Layer

8 ounces cream cheese, room temperature

1 stick unsalted butter, melted

1-15 oz can of pumpkin puree

3 eggs

1 tsp vanilla extract

3/4 agave (I used half agave and half palm sugar)

2 tsp cinnamon

1 tsp nutmeg

1/4 tsp ginger

1. Beat cream cheese and pumpkin until smooth and without lumps. Add eggs, agave, vanilla extract, and melted butter, and beat until incorporated.

2. Next, add cinnamon, nutmeg, and ginger, and mix just until smooth. Set bowl down on counter top a couple times to get out air bubbles.

3. Pour pumpkin mixture over crust and bake for 55-60 minutes, or until center jiggles a bit when you move the pan. It will set up and sink down upon cooling overnight in the refrigerator.

Serve topped with fresh whipped cream to max out the decadence factor. Let eyes roll back in head.

Recipe Notes:
~Make these one full day before you want to serve them, so they have time to set up and reach maximum yumminess.
~If you want to make a half recipe, go for it! I made a small version in an 8 by 4 loaf pan.
~Bake this cake on the middle rack in your oven.
~Try to beat as little air as possible into the filling so it doesn't crack on top.
~You can amp up the spices if you like, using your favorite blend from a pumpkin pie recipe.

An original Paula Dean recipe, adapted by Lauren at Healthy Indulgences, adapted by Tressa