Week of Green Smoothies

Here is what you’ll need for a full week of green smoothies:

12 c spinach
4 c kale
5 stalks celery
3 oz avocado
5 bananas
3 oranges
2 apples
4 c frozen fruit

Ice cream bread

ICE CREAM BREAD (Two ingredients! No, not a joke)

(Perfect for making with the kids and infinite varieties)

Makes One 8 x 4 loaf

2 Cups Ice Cream, any flavor, softened

1 1/2 cups Self-Rising Flour

Preheat your oven to 350 fahrenheit. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.

In a medium bowl mix the ice cream and flour together until just combined.

Scoop into the loaf and smooth out.

Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.

Remove from the pan and allow to cool.

For best results..use full fat ice-cream!

The picture is an example of butter-pecan ice cream - I like the nuts being distributed in the bread mixture, however you can use any ice cream flavor you prefer. Always a fun experiment, and you can’t get simpler than this. 

For those that are scratching their heads wondering how this could work - let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation. 

Heck - even my wife could successfully make bread using this recipe. (Look behind shoulder warily - did I just say that publicly?)

Oh, one more thing - others asked about the self-rising flour (or if they didn’t have it, could they simply use regular flour). 

You must - MUST have a rising agent in the flour. Self-rising flour is an easy solution (and commonly available). However, if you don’t have self-rising flour accessible, you can make it very simply:

For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together). 

There you go, now you have self-rising flour.

Strawberry Rhubarb Blondies

Blondies are the delicious opposite to the basic brownie recipe. Enjoy another gluten free concoction made with coconut flour. Here’s the fun twist – jam filling. Last Monday I had a bunch of rhubarb waiting to be finished so I decided to bake up something sweet (sugar free of course). I went into the kitchen not sure what I would create, and ended up with a batch of blondies with a strawberry-rhubarb filling.

Note: When I cook/bake/create I don’t always follow directions. Sometime I like to throw in this and that and use my gut as to what will taste right. I think when cooking you should allow yourself to stray outside of the box. Some of my best recipes were made by mistake!

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Strawberry-Rhubarb Blondies

MAKES: 16 JAM-FILLED BLONDIES

ingredients:

3 eggs

vanilla bean

cinnamon

1/3 c full fat coconut milk

coconut oil

1/2 c organic coconut flour

1/2 c almond flour

1/4 tsp sea salt

1/2 tsp baking soda

2-3 stalks rhubarb

a few strawberries

great lakes gelatin

Stevia to taste

directions:

filling
1. Dice up your rhubarb and simmer it in just enough water to prevent it from becoming too watery. Add in 4-5 chopped up strawberries and let simmer on low.
2. Stir 1tbsp gelatin in just enough cool water and add into hot jam. Wait till it thickens and then remove from heat source and let cool. (I put mine in the freezer to speed up the cooling process)
mix dry ingredients :
3. Sift coconut & almond flour, stevia, baking powder, salt and a dash of cinnamon. Get out lumps.
mix wet ingredients :
4. Wisk three eggs with vanilla
5. Mix your wet and dry ingredients and create a consistency that is not too dry or wet so it can be easily molded into the pan.
6. Grease 8x8 glass pan with coconut oil. Add in half of the batter into the pan and bake at 325°F till firm. Take out and cool, spread cooled strawberry-rhubarb jam on top.
7. Sprinkle coconut flour on two sheets of wax paper and roll out the rest of the dough to fit as the top layer on the jam.
8. Transfer as best you can. I cut into 4ths and used a spatula to place as many smooth pieces of dough on top of the jam. It doesn't have to be perfect. Fill in any empty spots with leftover crumbs.
9. Put back in the oven to cook the top layer. It's thin so it should only take about 10-15 minutes.

notes:

Making the top layer can be tricky when transferring. Coconut flour can tend to be sticky and not nearly as pliable as regular flour. Try to prevent it from being too wet.

- See more at: http://www.lmichellek.com/strawberry-rhubarb-blondies/#sthash.CAwP6NZt.dpuf

Nut-free Paleo Bread

http://www.thepaleomom.com/2012/02/recipe-nut-free-paleo-bread.html

Ingredients:

• 4 eggs
• 4 Tbsp grass-fed butter (you could use Refined Coconut Oil or Palm Shortening as an alternative)
• ¼ cup Tapioca Flour
• ¼ cup Coconut Flour
• 1 tsp Apple Cider Vinegar
• ½ tsp Cream of Tartar
• ¼ tsp Baking Soda

1.    Preheat oven to 350F.  Line a 7.5″x3.5″ Loaf Pan with wax paper.  Grease the wax paper with coconut oil (if you have a good non-stick pan, you should be able to get away with just greasing it really well).
2.    Melt the butter (or coconut oil if using) in the microwave and let cool slightly.
3.    Beat eggs in a blender or food processor until frothy, about 30 seconds.  Add the remaining ingredients and process again until smooth.  Let the batter sit for a minute to thicken.
4.    Pour batter into prepared loaf pan.  Spread it out so that the surface is even.  Bake for 35 minutes.  Enjoy!

Chocolate Oatmeal No Bake Cookies

Chocolate Oatmeal No Bake Cookies

1/2 Cup Coconut Oil
1 1/3 C Honey
1/2 C Almond Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla
TIP: Use PB2 for a healthier version
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until s

Easy Fudge

Refrigerator Fudge: 1 1/2 C Pb. 1 cup coconut oil 1/4 c honey warm in a pan over low heat and combine until smooth then pour into an 8x8 pan and chill. Serve from the fridge. I am addicted to this. It is the only dessert treat that has been no gluten that I have liked. It also can be made with maple syrup instead of honey. I ran out of honey. lol