Apple Raisin Carrot Cake Bites (Gluten Free, Dairy Free, Sugar Free)

This past weekend, I celebrated Easter with a few family members at a small, yearly get together.

I decided to be the healthy one and baked some nourishing (yet tasty) treats to bring along. I thought that even if no one else touched them, my grandmother and uncle would.

They obviously weren't beautiful, but they went to Easter lunch all the same. 

I am SUPER proud of my grandmother and my uncle, who decided to cut out gluten and sugar from their diets a month or so ago. This is a BIG step for them... they both use to eat the stuff day in and day out! Neither of them were feeling very good... my grandmother also has a skin condition that was simply getting out of hand.

Despite the fact that I had suggested gluten and sugar may be a problem years ago... they just now decided to give it a try. Oh well, better late than never!

Anyways... they both tried them, as well as a few other people. They were a hit! My grandma is still getting used to the "mouth feel" of non gluten items, but my sugary treat loving uncle was ecstatic to eat something "bread like" after leaving it behind cold turkey! Gotta love that :)

Apple Raisin Carrot Cake Bites
Makes 20 or so muffins

DRY:
1/2 cup ground flaxseed
1/2 cup GF oat flour (I grind my own)
1/4 cup coconut flour
1 large carrot, grated
1 small apple, grated AND diced
1/3 cup raisins
1/4 TSP baking soda
1/2 TBSP cinnamon
TSP clove
sea salt
1/2 TSP NuNaturals Stevia power **
walnuts (optional)

WET:
1 can pumpkin puree
3 eggs
1/3-1/2 cup almond milk (adjust as needed)
TSP vanilla
TSP apple cider vinegar
2 droppers full of unflavored NuNaturals Stevia **

** You could replace the Stevia with 1/3 cup honey, molasses or maple syrup. Just reduce the almond milk.


Mix together your dry ingredients, all except the apple, carrot, raisins, and walnuts if you are using them.

Crack your eggs and add them to the bowl. Also add in your pumpkin. Mix until there is no clumps left. If you need to use your almond milk, do so.



Stir in the rest of the wet ingredients. Fold in the grated and diced produce and once that is incooperated, add the raisins and optional walnuts.

The batter should be thicker than the usual muffin or cupcake batter. You may have to "spoon" in your batter into muffin tins lined with paper muffin holders (oh my gosh. Is there an actual name for those things? Total blonde moment right here.)

Bake in the oven on 375. I baked mine for around 25 minutes, but it is very important to check every 5 minutes or so after the 15 minute mark to see how there are doing.

What did you eat on Easter, if you celebrate?

What is you favorite GF treat?

Natalie

7 Steps to a HEALTHY Thanksgiving

We are seriously on countdown, Clean Eaters! There is just a matter of days before we are faced with piles of food and desserts, almost none of which really have any nutritional value. It is these times when most people pack on the usual "holiday weight gain"... but it is just that, USUAL. It does not mean you have to fall victim to it!

The main reason I created the No Excuse November Challenge is NOT to deprive yourself over these holiday times. The purpose of the challenge is to ensure that you stay ON TRACK, make HEALTHY decisions, and keep moving and active. Just because it is the holidays, does not mean that we have the right to deprive our bodies of quality nutrients and instead stuff it full of fake sugars, fat, and chemicals.

This post is your guide on how to survive Turkey Day this year! It honestly is quiet easy, and doesn't require you to be giving up much. In fact, leading a healthy holiday can become a new tradition in your family and ensure even easier menu and activity choices in years to come.


(Image via Google Images)

1) If you are planning the menu, do so days (or a week or so) before hand. This way, you have time to find healthy recipes, and ask you friends and family attending what sounds good and if they would be open to the dish. It also gives you the opportunity to make a grocery list, pre-buy and prepare any food that you can ahead of Thursday so that when THE day comes around, you will be planned out and ready for success! This step prevents any last minute dishes, chaotic mornings in the kitchen, and most importantly lets you spend more quality time with those you love.



Make some tasty Pumpkin Walnut Oatmeal Bread for everyone!

2) If you are not planning the whole menu, bring a few of your own healthy dishes. I grew up never having Thanksgiving at my own house. We ALWAYS went over to family's house for the date, where the entire family and our friends congregated and feasted. I completely understand this! It really is SO much easier not having to cook everything and hold the event in your own home.

However, I know from experience (just as I know you do!) that these events almost NEVER include healthy options. Grandma's broccoli casserole is a favorite, sweet potatoes are already buttered and covered in marshmallows, and there's even an entire TABLE dedicated to desserts! It always amazes me, actually, how there can be SO MUCH food, yet almost never is there a simple dish of fresh fruit or vegetables. 

While these home made treats are great to the taste buds and all, they are anything BUT great for your body. Usually they include processed items (pre made crusts, cans of cream of mushroom, sticks of processed margarine or butter, refined sugars and oils, low quality cheeses and dairy) and sometimes are actually store bought all together!

Unless you take the time to make a few dishes at home yourself, I really doubt you can find any dish that is free of processed and low quality items, no matter how "home made" they claim to be. This year, it is perfectly fine (and even fun!) to try something new and be the one who brings that delicious pie, meat, salad, or casserole... the only difference is that you have made it free of processed, unhealthy ingredients. This way, you know for a fact there will be yummy things you can fill you plate with... plus, you will love knowing that you have at least provided one nourishing dish for everyone else's bodies!


(Image via Google Images)

3)Make sure to eat before the dinner! A big mistake many people make is starving themselves all day, trying the "save their calories" or their hunger for the main event. This NEVER, ever works guys! By depriving yourself of food all day, you become ravenous. Your blood sugar drops, and you can even develop a headache. Tell yourself that yes, you WILL eat at dinner... but there is no need to deprive yourself the rest of the day. By eating appropriate amounts before the meal, you will not be as tempted to go overboard and binge during the Thanksgiving feast. You will actually be able to THINK clearly and make responsible food choices instead of stuffing as much into your mouth as you can!


Get moving with this AWESOME at home workout!! 

4) Get ACTIVE! There are tons of ways to ensure activity come Thursday. You can sign up for a Turkey Trot in the morning, which is becoming an increasingly popular trend. Or, if that is not an option, be sure to fit in some sort of workout or movement before the dinner. Try to get even a quick one in, preferably in the morning before things get crazy. Get in an awesome leg workout, or if you don't prefer anything vigorous, even a yoga session will do. Exercising before the dinner can help you stick to your healthy eating routine, rather than completely forget you ever had a health goal to begin with!

Also, it is important to be active AFTER the meal! Grab a frisbee or football and toss it around with your family. Go for a walk around the neighborhood. Heck, even pull out a video game (preferably one you have to move around, such as on the Wii or Kinect) or an interactive board game! Getting your mind off food also helps to not go back for seconds (or thirds...or fourths...)



(Image via Google Images)

5) Pay ATTENTION to how you feel. It is hard to focus on what your hunger cues are telling you when you're faced with mountains of food and a house that smells of turkey, stuffing, and pie. I get it! But in order to ensure that you do not pig out and afterwards feel bloated and gross, it is important to really LISTEN to your body. 

Practicing mindful eating has really helped me control bloating and other stomach pains in my day to day life. Before mindful eating, I would tend to eat more food than I needed, only to feel REALLY full and gross afterwards. The rare times it happens now days, my stomach and body feel "off" for a few days until I can get back on track. It can be hard, I know, but if you can manage to focus on your FOOD and stomach throughout the meal, you will feel satisfied much faster and not have the urge to go back for more and mroe food.

Also, I might want to point out that it is helpful to get AWAY from the buffet area when eating. By seeing the food right in front of you, it is hard to focus on the food on YOUR PLATE. Try moving to the living room or even outside to enjoy the meal. Also, remember to engage with others. After all, talking to people and making memories through conversation is always more important than food.


(Image via Google Images)

6) If all else fails, use moderation. If you want a little bit of everything with no restraints come
Thursday, just be sure to not go overboard and have JUST THAT: a little bit.

The reason I have chose to use this technique last is because, as you know, I am not exactly a follower of the "80/20" rule or any other "moderation is key" term. I am not saying it doesn't work for people, because I know it does for SOME. For me, though, and I know many others too... it really just doesn't make sense. Why on earth would I fill my body with junk "20%" of the time, when I can seriously make that exact same food I am wanting/craving at home in a healthy way?

What I mean is this... sure, a pumpkin pie or a casserole is TRADITIONAL for you to eat on Thanksgiving. But why would you sit there and eat something processed, with no nutritional value when you can make the exact same dish in a healthy way? Remember, the November Challenge ISN'T about deprivation. It is about making smart choices.

(I am not attacking anyone who fallows this rule. If it works for you, awesome! Stick with it and listen to what your body works well with. I am simple stating my stand on the matter.)


And my personal favorite...
7) Don't be shy! The internet is FILLED with yummy, nutritious recipes. While there are many great recipes here on Clean Eating Teen, there are even MORE all around the web! One of my favorite things about reading healthy living blogs are all the RECIPES I find!

Remember how I am also a contributor on Real Food Recipe Roundup? That website is AN awesome source for REAL, nutritious foods. It's kinda like a giant Pinterest for foodies!

Here is a list of some of my favorite bloggers. You can find awesome recipes on their sites! 

ChicaLOVerde 
Yes To Yummy
Meals and Miles 
Peanut Butter Fingers 
The Lean Green Bean
Hungry Hungry Hippie
The Gracious Pantry 
Healthy Happy Life 
Butter Nutrition 
The Soulful Spoon 
PaleOMG 

Please, comment below with what your plans are to have a HEALTHY Thanksgiving! 

Also, what healthy recipes are you wanting to try this Thanksgiving?

Happy Turkey Day!
Natalie

Monday (Food) Madness

Happy Monday clean eaters!

You may have noticed I did not post a WIAW last week. No, this wasn't because I forgot! It was because I received a post that was WAY more fun, dynamic and interesting than any old WIAW. Check it out here!

Anyways, I continued with my idea of doing food "summaries", rather than showing you what I ate JUST the day before my WIAW post. That way, it is easier for me when I forget (which obviously happens alot) to take a picture before I get noshing!

Complied is some Monday (FOOD) Madness. Enjoy!

Breakfasts:

 A single lettuce wrap filled with veggies, leftover Italian Chicken, avocado, and hummus. With a side of some baby carrots and more hummus! 

 1/2 and apple and peanut butter with a hard boiled egg.
You might have noticed that my portions are smaller than what they have been in the past. Recently I have been practicing more mindful eating habits and really have realized I do not need so much to feel satisfied. 

 Peppermint tea. This wasn't the ONLY thing I had for breakfast! I haven't drank hot tea in a while and figured I would try it again. I drink mine unsweetened. 
Lately my tummy has been giving me issues, so hopefully drinking this more regularly with help. 

1/3 cup oatmeal, mixed with some unsweetened cocoa powder and local honey. Yum! 

Lunches:

 Some leftover veggies, mixed with leftover lentils and quinoa. It looks like mush. It tasted otherwise. ;)

 More CHIPOTLE!! I could live at this place. I think I had it twice in three days last week, which was my birthday week. Chipotle is one of the few places I will happily go out to eat at around here. I love that they are taking a stand against GMOS and their meat is hormone free. Their produce is also local when possible! 

Jason's Deli. Yum. I had a salad with tons of veggies, topped with hummus and balsamic vinegar  I also got a small side of their three bean salad, and their couscous salad. 

Dinners:

 Some more leftover lentils with veggies. Pity me and my boring tactics. 

 Holy cheese!! A squash that is not acorn? What??
Yep. My first spaghetti squash in a LONG TIME. I baked it the correct amount of time (I usually get really impatient after 45 minutes or so in the oven, and get frustrated that it still isn't done) and it was wonderful. I had it with some leftover soup (pictured below!) 

 Crockpot Turkey Soup. Oh yum! Recipe has already been posted on my guest post for Claudia. 

Not a pretty picture. But leftovers, this time sprinkled with some nooch! (Thanks Elise for the idea to use the stuff on every.thing.)

Dessert:

For my birthday, I made healthy brownies. And nope, they don't have beans this time! 
I usually don't eat desserts. So this was awesome! 
Chocolate Peanut Butter Walnut brownies. Recipe will come... but until then, I leave you with only the picture! ;)

What have you been eating?

Just In Time For Halloween...Pumpkin Walnut Oatmeal Bread!

Like I mentioned in my last post, I LOVE Halloween. Maybe just because it's my birthday? Actually, I just love Fall!

All the colors, smells, and feelings associated with this time of the year here in Texas make me happy. I especially adore being able to walk into Bath and Body and pick out their latest Fall or Winter scent... Whew, that store certainly gets a large chunk of this household's income! There's nothing my mother and I love better than "good smelly stuff", as we call it. Going to Bath and Body and choosing a candle or two happens once or month or so... we also use their wallflowers.

Image via Google images 

Our favorite scents are currently Winter, for when it gets more chilly, and Sweet Cinnamon Pumpkin for right now!

Speaking of pumpkin... guess what ingredient is perfectly used in today's recipe? I figured it was time to use the iconic squash, especially now that they're in season and it seems that the giant flavor of "Pumpkin!" is put on every type of food out there at the moment.

The great thing about this recipe, though, it that it is actually healthy! Plus it is easy and cheap to make, and creates a delicious scent while baking. Hey, why not hit two birds with one stone?

Thank you Kathy over at Happy Healthy Life for inspiration for the recipe! I basically fallowed her guide with just a few tweaks. I received her recipe via email alert when it was first posted a while ago and literally made it THAT DAY after school.

Pumpkin Walnut  Oatmeal Bread
Yields one 9x5inch loaf 

2 cups oat flour, made from regular oats grinded in a blender
1/4 cup crushed walnuts (or pecans) 
1TBSP baking powder
TSP cinnamon 
 1/4 TSP ginger powder 
 1/4 TSP nutmeg 
1/8 TSP cayenne 
1 cup almond milk, or other non dairy milk. 
3 TSP chia seeds, ground in blender OR 1 egg. (If you use the egg, use less milk.)
1/2 TBSP vanilla extract
1 (15oz)can unsweetened pumpkin puree
1/3 cup coconut oil, melted 
3/4 tsp apple cider vinegar 
1/3-1/2 cup raw local honey (adjust according to desired sweetness)
1/4 cup zest of orange or lemon, optional (the original recipe calls for this. I used it with and without, both turning out delicious!)

1) Preheat the oven to 415. In a blender, place your oats and grind until it forms a non-grainy powder. Do the same for the chia seeds, if using. 

2) Take your melted oil and combine it with the milk, vinegar, honey, and chia seeds OR egg.

3) Mix all your dry ingredients together in a large bowl. Add in your pumpkin puree and walnuts, and slowly stir in the liquid mixture. 

4) You should have a thick mix. Once there are no clumps and everything is smooth, pour into a 9x5 inch loaf pan greased with olive or coconut oil. 

5) Bake at 415 for 20 minutes, and then turn your heat down to about 375 for another 20-30. Just check with a toothpick to see how your loaf if doing.

And yum! This bread is great with peanut butter. I also would think that It might goes nice with some local butter or coconut oil, or even some jelly. Heck, even eat this thing alone! It is still good, and makes for a perfect breakfast, snack or dessert. 

What are you making to celebrate Halloween? 

Natalie 

Fall Saute Stuffed Acorn Squash- Vegan, Vegetarian, Paleo, Dairy and Sugar Free

From my last post with WIAW, you saw my delicious acorn squash... I had leftovers of the recipe I am about to post.

My goodness,  I LOVE acorn squash. You can do so much with it! Saute it, make it sweet or savory... my person favorite it just to bake it in the oven. However, maybe that is because I have yet to TRY it any other way... I need to be more adventurous next time I prepare one.

Whats even better, is that fall is right around the corner, so these babies are in season! I have been seeing them at the farmers market when I go each weekend. Local+In season+Tasty+Healthy= Awesome.

Anyways, when I was at the farmers market last, one of the nice ladies mentioned I should try grating some of the squash I bought and sauteing it. You know, kind of like "noodles" I will use it in a "pasta" recipe for sure, but for this meal, I just decided to combine the two ideas (shredded squash with well, more baked squash...) and YUM! The textures are nice and the flavors float well together.

Anyways... on to the food!

Saute Stuffed Acorn Squash
Serves 2 

1 medium acorn squash
1 medium carrot
2 medium zucchinis
1 cup shredded or thinly sliced cabbage
1/4 cup diced onion
1/4 cup unsalted stock
2 TBSP coconut oil
1/2 TBSP garlic powder
pinch of sea salt
pinch of black pepper
3-4 TBSP unsalted tomato paste


1) Bake your acorn squash, wrapped in foil, in a 450 degree oven for 30-40 minutes, or until its soft and some juices have escaped.

2) Grate them veggies up (not the onion)! This is really fun to do, actually. Its crazy how much mass three little veggies create. It's awesome to watch the pile grow! I placed my shavings into a bowl as I proceeded.

3) Heat the coconut oil over medium high heat in a pan. Saute your onions until tender, then toss in grated veggies.
Saute for about 5-7 minutes.

4) Toss in your spices and tomato paste, and add the stock. Stir until combined, and the paste thins out slightly. Cover, and turn down heat.

5) Cut open your acorn squash, remove the seeds (if wanted), and stuff with your veggies. Enjoy!

This recipe was not only super fun, but REALLY crazy easy.

You can even get the kiddos to help with this one. It's an easy way to get them to eat their vegetables when they are helping cook, plus it always helps when the food looks pretty! :)

What are some ways you use acorn squash?
How do you get your kids involved in the kitchen, and how do you get them to eat healthy?

By the way... I think I may start leaving off the names of the recipes of the pictures of them. What do you think?

Natalie

WIAW #9

 Well well well, what have we here?
Time for another WIAW, that's what.

This post, just like the last WIAW, is actually something for me to be proud of! It includes NEW FOOD! Yay!

Breakfast:

Two hard boiled eggs, an apple and some peanut butter. Gimme mah protein. 

The eggshells (I still think it might all be in my mind, by who cares) came off easier with my little trick I discovered! 

Lunch:

Some leftover red quinoa from the previous night's dinner... red quinoa, cooked with some veggies. It tastes really awesome and I love stuffing peppers with it. I didn't in the image below, but usually I do. Perhaps a recipe next time I make it, if wanted? 

Dinner: 

Green bell peppers stuffed with ground turkey meat, some sauteed veggies (topped with Braggs Liquid Aminos!! I just got a HUGE container of it after having ran out for a few weeks. Seriously some of the most painful days of my life.) And of course, a baked sweet potato! 

What have you been eating? Seriously guys, send me pictures or message me on Twitter, Facebook, ext and I will post a round up!!

Natalie

WIAW #8

For this addition of WIAW, let me warn you.

These pictures are....*gasp* actually out of my normal rotation! I figured you guys were getting really bored of the same lettuce wraps, apple and peanut butter, and paleo pancakes... so voila! A few new items have popped up into my eats.

Of course, though, there is still peanut butter..

Breakfast:

1/2 cup rolled oats with 1/2 and apple and 2 TBSP unsalted peanut butter.

I think this is the first time I have ever put the nut butter in my oatmeal. I thought I would give it a try because it seems like EVERYONE does it... sheesh, I can't go to ONE blog or have ONE visit on Pinterest  without seeing peanut butter being swirled in the mushy, grainy goodness.

However, I don't think I really cared for it this way. DON'T get me wrong, I love my peanut butter... but I think the heat of the oatmeal kind of dulled the flavor a bit. It seemed deeper, more nuttier in a sense, and I did not like it much.

Lunch:

Some fresh chicken meat from the deli with a abit of a corn and black bean mix (a bit like the mix "Texas Caviar") in a whole wheat pita pocket.

After examining the back ingredients further (even though theres only like, 5), I realized that the Sunflower oil used in them are not the best choice. I won't be buying them again. Back to Food for Life for me! (Or, of course, just stick with my homemade bread!)

Dinner:

Baked sweet potato, steamed kale with green beans and broccoli, and leftover chicken from last night's crock-potted dinner.
I sprinkled cinnamon on the sweet potato after the fact, because it makes it more like a dessert. :D

I'm kinda proud at the fact that these pictures aren't the same old, same old! But don't be expecting this often Who knows, maybe this will happen more often?

What have you been eating?

Natalie

Back to School Guest Post on Primal Bliss!

Recently I got in touch with one of my favorite bloggers, Kathryn, over at Primal Bliss!

I am honored to have gotten the opportunity to write a guest post for her blog. I love her posts and think she is awesome all together, so this was SO exciting for me. :)

This post was all about how to stay on track with health and fitness while the busy school days start back up as summer fades away!

Check it out here!