Archives for August 2014

Raspberry Pineapple Smoothie

August 27, 2020 · by Meg · 1 Comment

How do all you Mom’s out there do it? I’m just starting to begin to get into a routine with my little Z, but it isn’t easy! I’m finding myself forgetting to eat - yes, that really does happen apparently! So I have been making a lot of smoothies these days. They are easy and I can throw them in reusable cup and carry it around the house with me as I feed, clean, and do mountains of laundry!

Raspberries have been on sale the past few weeks, so I’ve found myself eating a lot of these lately (along with my overabundance of blueberries). I put together this smoothie with some left over pineapple I had - and added some flax seed to help with milk production (great for breast feeding if you have a baby). High in Omega - 3, anti inflammatory, high in fiber, just to name a few! Enjoy - yum yum!

Raspberry Pineapple Smoothie

Ingredients

1 cup fresh raspberries, washed
1 cup pineapple, chopped and washed
1 cup almond milk
1 cup water
1/2 cup - 1 cup ice (depending on preference)
2 tablespoons flax seed

Instructions

Pour all ingredients in a blender
Blend until smooth
Serve immediately

http://veggiestaples.com/raspberry-pineapple-smoothie/

The Paleo Brookie

August 18, 2020 · by Meg · 2 Comments

My sister recently mentioned that she tried to make some Brookies… what’s a brookie, I asked? She told me brownie on the bottom, cookie on the top! I was intrigued! Her recipe didn’t really turn out, but I have been thinking about it for the past week, and with nothing sweet in the pantry, I wasn’t crazy about breaking down and eating some of my husbands junk (i.e. processed foods that he asks me to keep in the house). So while my grandparents were visiting this weekend (now granted, in retrospect I should have been sleeping), I did some baking. I think it was totally worth it though. These gluten free, paleo brookies were a really big hit! I made them in muffin tins, which I think helped them cook more evenly, but then also gives it a fun, finger food vibe - easy to grab and not feel guilty about taking one! And they aren’t huge, so it’s not too much - I’d bet they also be perfect as mini muffins! I hope you enjoy these (gluten free/paleo) brookies as much as we did!

The Paleo Brookie

Yield: 12 brookies

1 brookie

Ingredients

for the cookies: adapted from The Kosher Cave Girl

1 egg
1 cup tapioca or arrowroot flour
1/2 cup Enjoy Life chocolate chips
1/2 cup coconut oil, melted
1/2 cup coconut sugar
1/4 cup coconut flour
2 tablespoons almond milk
1 tablespoon vanilla extract
1 teaspoon baking powder

for the brownies:

1 cup honey or maple syrup
1/2 cup coconut oil, melted
1 egg
1 cup almond butter
3/4 cup raw cacao powder
1 tablespoon vanilla extract
2 teaspoons vanilla extract
1/2 teaspoon baking powder

Instructions

Combine wet cookie ingredients in a bowl, mix well, and set aside
Combine dry cookie ingredients, sifting well
Add wet cookie ingredients to dry cookie ingredients and set bowl in the refrigerator for an hour to chill
Preheat oven to 350 degrees
While cookie batter is chilling in the refrigerator, combine brownie ingredients in a bowl and mix well (you could even use a food processor or blender to do so)
Using a muffin tin, line with paper cupcake liners, or grease each cup well with coconut oil
Fill each cup half way (will fill 12 cups) with brownie batter
When cookie dough is chilled, scoop out 1/4 cup of batter
Flatten batter into a pancake shape and set on top of each cupcake filled with brownie batter
Place cupcake pan in the oven for 30-35 minutes at 350 degrees (or until a knife comes out clean)

http://veggiestaples.com/paleo-brookie/

Vegan & Paleo Double Chocolate Almond Butter Ice Cream

August 11, 2020 · by Meg · 9 Comments

It’s been a busy week in the Staples household… I finally gave birth to baby Zoey. We welcomed her into the world on August 6th! Labor was long, but all worth it in the end, just like they say! Zoey is happy and healthy and Jake and I couldn’t be more proud!

Anyways, we are settling in, and I’ll be home until almost Thanksgiving on maternity leave!

In other news, I had made this ice cream last week right before Z was born and started the post, never having a chance to finish it (posts will be a little less frequent, I’m sure, for the time being). Having said that, there are few things this girl right here loves more than ice cream! When you have a lactose sensitivity, it’s hard to go out for ice cream… or coffee (I try to avoid soy, too)! And although I love a lot of the dairy free ice creams they do carry in the supermarket, many of them contain carrageenan.

Since the 4th of July, my sister and I have been on a homemade ice cream kick (her favorite so far is snickers). I had a hard time not eating this whole container in one sitting (and I’m not just saying that). It was probably gone within a day or two - I tried to savor it. Next time I think I could double or triple the batch!

Vegan & Paleo Double Chocolate Almond Butter Ice Cream

Ingredients

1 can of coconut milk (full fat or light)
1/3 cup raw cacao powder
1/4 cup Enjoy Life Chocolate Chips
2-3 tablespoons almond butter (depending on how buttery you like it!)
1 tablespoon honey, maple syrup or coconut sugar

Instructions

Add coconut milk, cacao powder, and honey to a bowl and mix well
Pour into frozen ice cream canister (I like to leave mine in the freezer around 24 hours)
Churn in the ice cream maker until soft serve consistency forms (20 - 25 minutes or so)
Add chocolate chips and almond butter for the last few minutes
Ice cream will be soft - put it in the freezer for 30-45 minutes if you like it harder
This Tovolo container is my favorite!

http://veggiestaples.com/vegan-paleo-double-chocolate-almond-butter-ice-cream/

Gluten Free Blueberry Swirl Bread

August 4, 2020 · by Meg · Leave a Comment

It’s 2:36 in the morning and it’s my due date today for little baby Z. We are anticipating her arrival, and although I’ve had a very easy pregnancy, I’m getting swollen and I’m ready to meet her! (I think we all are)! But I’ve had pretty bad insomnia the past few weeks. Up late, sleeping at weird hours, etc. Is she preparing me for weird feeding hours? Definitely possible!

My sister, Mom and I went blueberry picking this past week - we picked almost 45 pounds of blueberries! I have made blueberry pancakes every morning since - and also have been working on a bread recipe to share (check out my blueberry scone recipe inspired by last years picking trip)!

I swirled in my blueberries by blending them and swirling them in the top, but you could easily just fold them in as whole blueberries (my husband likes the swirl more, so I was catering a bit to his needs in this case)! So here it is - paleo and gluten free blueberry swirl bread! I hope you gobble this up as fast as we did! Have you gone blueberry picking this season? If so, what have you made?

Gluten Free Blueberry Swirl Bread

Ingredients

2 cups almond flour
1/2 cup coconut flour
6 eggs
1/2 cup coconut oil, melted
1 tablespoon baking powder
2 tablespoons vanilla extract
1 tablespoon honey, maple syrup or coconut sugar
1 - 2 cups fresh blueberries, blended or folded in (depending how much you like blueberries!)

Instructions

Preheat oven to 350 degrees
Combine dry ingredients in a bowl (almond flour, coconut flour, baking powder)
Combine wet ingredients in another bowl (eggs, coconut oil, vanilla and honey/maple syrup)
Mix wet ingredients into dry ingredients
If swirling blueberry puree in, blend blueberries in a food processor or blender, set aside
If not using swirl, gently fold in blueberries
Grease loaf pan with coconut oil
Pour in batter
If using blueberry puree, pour evenly over the top of the loaf. Use a knife or spatula to swirl/push into the bread, allowing the blueberries to sink in underneath the surface
Place more blueberries on top if desired!
Place loaf pan into the oven and bake for 50-60 minutes (or until a knife comes clean)

http://veggiestaples.com/gluten-free-blueberry-swirl-bread/