Ezekiel Blueberry Muffins.

I will be the first to admit, Ezekiel 4:9 cereal is not the tastiest of cereals. It needs “help” in order for the kids to even bring a spoon full to their mouth. I wanted to attempt soaking the cereal and using that as a base for a muffin. Last night, after doing lots of research on gluten free baking I came up with these. Now, I am no expert on gluten free baking, I am very much a novice when it comes to this department. I am trying to make gluten free easier, cheaper and more accessible to everyone. I have always been intimidated by all the different flours and unusual ingredients, like xanthan gum, so my recipes are basic and use common ingredients you would typically have in your home.

I am not sure if you know much about sprouted grains. They are awesome. I am attempting to eat them and give them to my son to see if they bother his stomach. Since he was not officially diagnosed with Celiacs Disease we have the ability to play around with ingredients like this. Here is a good description of sprouted grains and their benefits from Food For Life’s website (they make Ezekiel 4:9).

“…More and more people are finding out that the only way to unlock the vital benefits we expect from grains is to sprout them first. Here are some benefits you’ll get from sprouted grains:

  • Increased Digestibility – Sprouting breaks down starches in grains into simple sugars so your body can digest them easily.
  • Increased Absorption of Minerals – Sprouting breaks down enzyme inhibitors, so your body can more easily adsorb calcium, magnesium, iron, copper and zinc.
  • Increased Antioxidants – Sprouting releases more antioxidants that are naturally stored in the grains and seeds.
  • Increased Vitamin C – Sprouting produces vitamin C.
  • Increased Vitamin B – Sprouting increases the vitamin B2, B5 & B6

In addition to all the vital benefits you’ll receive from sprouted foods, we at Food for Life, craft our food to promise you even more integrity.

  • We use only freshly sprouted certified organic live grains.
  • Our products are kosher.
  • We use absolutely no flour. Studies have shown that grinding grains into flour increases the surface area upon which enzymes in the body can work to more. quickly convert starch into glucose.
  • We don’t use any genetically modified organisms (GMO’s)
  • We don’t use refined sugars. When sugar is refined and processed there are many harmful ingredients that are added to the sugar as a result. Instead, we use malted barley, a natural sweetener produced from sprouted barley, which is basically a carbohydrate comprised mostly of complex carbohydrates rather than the “sugar” carbohydrates.
  • We don’t use anything artificial – no preservatives or shortenings.
  • We use a unique slow-bake process to preserve the natural fiber and bran benefits of grains.

I hope you venture out and purchase this cereal and try these unique muffins. My kids gave them 2 big thumbs up! I will warn you they are not super sweet. I enjoy the natural sweetness from the blueberries coming through without an overpowering sugary sweet. I topped the kids with raw honey.

Ezekiel Blueberry Muffins

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Ingredients:

  • 2 c. Ezekiel 4:9 cereal
  • 1 1/4 c. whole organic milk
  • 2 1/2 T. vinegar
  • 1 organic egg + 1 egg white
  • 1/4 c. packed organic brown sugar
  • 1/4 c. raw sugar
  • 2 t. vanilla
  • 1 t. orange juice
  • 1 c. + 2 T. All Purpose GF Flour (I used Bob’s Red Mill)
  • 1 T. organic baking powder
  • 1/4 t. kosher salt
  • 1 1/2 c. fresh blueberries

Preparation:

  1. Preheat oven to 400 degrees
  2. Soak cereal with milk and vinegar for 5 minutes or until the cereal is soft. Stir to make sure it all gets covered
  3. Add the eggs, sugar, vanilla and orange juice, mix well
  4. Slowly add the all purpose flour and blueberries and stir just until incorporated
  5. Pour into greased muffin tins all the way to the top. It will be very runny. Mine made 15 muffins
  6. Bake for 20 minutes

Day Fifty Three. Comfort Foods {Savory Meatloaf}

Day Fifty Three.

 

I will be the first to admit I love food. Food is comforting to me and even more than just eating it, cooking it. I can zone everything out and cook or bake and my world is just fine. For instance, tonight my husband was home early from work and I was in the “cooking zone”. I was busy making meatloaf, honey glazed carrots and buttery mashed potatoes. The littles (3 of them and a dog) were all running around screaming, wrestling and well, just being the noisy kids they are. Me, I was in my kitchen, cooking and not really hearing the loud-chaotic household. My Husband looked like a poor deer in headlights. Obviously he was not feeling my zone.

 

Comfort is something we all crave. The last few months I have felt fairly uncomfortable in my kitchen. Learning the art of cooking gluten free, and believe me it IS an art, knowing my “new” ingredients, understanding healthy cooking, it has been a huge learning curve and it has been a long time since I could get in that “cooking zone”.  Tonight was complete kitchen bliss. Topped off with every one, including the baby, gobbling it up and asking for seconds. That does any cook a world of good. Doesn’t it?

 

I hope that my posts encourage you to jump all in and start the healthy real food lifestyle. It DOES seem impossible at first, it IS overwhelming and it IS a budget increase. BUT the benefits have far outweighed all the cons and you DO adjust, taste buds DO change and you WILL find ways to make your dollar go further.

 

Here is the recipe for my Mom’s meatloaf. She has made this for our family for years and it one of those things that when I make it and start to smell it baking in the oven my heart is warmed and a smile inevitably comes to my face. It reminds me of “home” and good times as a child around the dinner table with my family. I hope the smell of this meatloaf becomes a familiar one for my children and in the future it brings them the same feelings. Do you have a comfort food that does that for you?

 

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Savory Meatloaf {Gluten Free Version}

Ingredients

Meatloaf:

  • 2/3 c. dry bread crumbs, I crumbled up gluten free sandwich bread
  • 1/2 c. organic whole milk
  • 1 1/2 lbs organic ground beef
  • 2 slightly beaten eggs
  • 1/4 c. onion, finely diced
  • 1 t. kosher salt
  • 1/4 t. cracked black pepper
  • 1/2 t. sage, I did not have sage so I used 1/2 t. fresh oregano 

Piquant Sauce:

  • 3 T. organic brown sugar
  • 1/4 t. nutmeg
  • 1/4 c. organic ketchup
  • 1 t. dry mustard

Preparation:

  1. Preheat oven to 350 degrees
  2. Soak break crumbs in milk, for around 5 minutes
  3. Mix the meat, eggs, onion and seasonings. I like to use my hands to get a good consistency
  4. Mix in the soaked bread crumbs
  5. Form the meat into a loaf and and place in a greased 13×9 pan
  6. Spread the piquant sauce over the top
  7. Bake for 1 hour or until desired doneness.

Day Fifty. Gluten Free “Toll House” Chocolate Chip Cookies.

Day Fifty. What is that one food that brings back fond memories for you? You know, it is the meal or dessert that every time you make it you go back to a certain memory and it brings a smile … Continue reading

Cinco de Mayo, Recipe #4 {Slow-Cooker Chicken Taco Soup)

I absolutely love using the slow-cooker. The only down side is most recipes are gross. They turn out mushy and just taste bleh. However, there are a couple recipes I have done recently that utilize the slow-cooker and happen to taste wonderful. This soup recipe being one of them. You can double the recipe, eat half and freeze half. It holds up well in the freezer and does not taste watered down when thawed.

 

Why don’t you throw this soup in the slow-cooker tomorrow morning? You can enjoy your Cinco de Mayo festivities, maybe even have a nice cold margarita, while your dinner cooks for you!

 

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Slow-Cooker Chicken Taco Soup.

Ingredients:

  • 1 organic whole chicken, meat removed from bone and shredded 
  • 1 can organic black beans
  • 1 can organic kidney beans
  • 1 can organic diced tomato’s
  • 1 can organic corn kernels
  • 3 cloves garlic, minced
  • 1 medium orange pepper, diced
  • 1 large onion, diced
  • 2 handfuls cilantro, chopped
  • 1 jalapeño, diced (seeds removed if you do not like spicy)
  • 2 c. organic chicken stock
  • 1 t. kosher salt
  • 1 t. dried oregano
  • 1/2 t. chili powder
  • 1/2 t. pepper
  • 1 T. cumin
  • 1 t. garlic powder
  • 1 t. onion powder
  • 1/2 t. paprika

Preparation:

  1. Throw everything into your slow cooker and turn on low. Let it cook for 6-8 hours.
  2. Serve topped with shredded cheese, fresh cilantro and a dab of organic sour cream.

 

Cinco de Mayo {5 days of healthy recipes}

I have had many ask me how to attend parties and still eat non-GMO. The answer is an easy one, it is really hard! You have to say no to most desserts and other casserole type dishes. Stick to the salads, fruits and veggies or bring your own food. I know this could seem exhausting so that is why I encourage you to be easy on yourself. If you are going out for dinner (on a date or with friends), parties and other out-of-your-home events give yourself grace. Do not be paranoid about GMO’s. Eating them every once and awhile will not harm you. Be realistic and it will make you and everyone else around you feel happier 🙂

 

Cinco de Mayo is coming up and it is one of my favorites Holiday’s for cooking! I love Mexican food! Do you? I am going to post my favorite, non-GMO and healthy recipes over the next 5 days. I hope you enjoy!

 

The first recipe is for taco seasoning. I used to buy the little packets all-the-time. I loved how easy it was to just rip open the package and make your meal. But, I have learned that they are filled with sodium, sugar and some even have MSG. This recipe is just as good and it is very inexpensive to make. Give it a try this Cinco de Mayo!

 

Recipe #1 – Homemade Taco Seasoning.

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Ingredients: 

  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 T. tomato paste
  • 1 T. chili powder
  • 1 T. cumin
  • 1 1/2 t. kosher salt
  • 1 t. oregano
  • 1 T. tequila (optional, but really good!)
  • 1/2 c. water
  • 1 lb meat of choice {chicken, beef, steak, shrimp}

Preparation:

  1. In a medium sauce pan cook your meat. 
  2. Once the meat is cooked, remove it from the pan and set aside.
  3. In the same pan cook the onions on medium heat until soft, about 3-4 minutes.
  4. Add garlic and cook for 1 more minute.
  5. Add back in your meat and stir in the seasoning and tomato paste.
  6. Once the seasoning has coated the meat well add the water and stir to combine.
  7. Serve with your favorite toppings.