Be My Valentine Paleo Rosemary Flatbread

Oh, Clean Eaters. It's that magical time of year again.

The one day in Febuary that causes all CVS and grocery stores around the world to shove brightly colored cards into shopper's faces. Heck, even Walmart falls victim, lining their deceptively addicting boxes of sweets oh-so cleverly in your realm of reach as you enter their doors. Yes, it's that holiday...

Valentines Day.


Image via google images

Now I don't know about you, but Valentines day has always been more of a depressing holiday to me than a happy one.

The only thing it does is cause rukus...

Single women looking in awe at all the presents their dating friends are getting (and those dating friends secretly wishing all that candy wasn't in their possesion!). Not to mention the stress it puts on couples! How many poor men have to rush and buy their darling a teddy bear each season, just because it's the madatory "thing to do?"

So this Febuary 14th, I say poo poo to all the processed sweets, all the heart shaped boxes, all the fluffy toys and roses.

And you know what I say YES to? I say hello, yes, PLEASE, to bread.

(However, if you are down for sweets, might I suggest these DELICIOUS looking Dark Chocolate Fig Brownies from Abby at Yes toYummy. Seriously, they look gooey enough to lick the computer screen..!)

Now that I am avoiding gluten, and grains and legumes that are not properly prepared, I have not been making the Whole Wheat bread that I was during summer.

Instead, I have been experiementing in some non grain based, "Paleo" type breads. I was wary at first because most are really bland, most flavor wise and nutritionally. However, I recently came across a recipe from The Saffron Girl that changed my mind...

Paleo Rosemary Flatbread
(I used a medium sized brownie pan)

4 eggs
1 TSP baking soda
3/4 cup coconut flour
1/3 cup ground flaxseed
2 TBSP coconut oil, melted
1/3 cup almond milk (more or less as needed)
1 twig fresh rosemary
Sea salt and black pepper to taste

1) Preheat the oven to 400


2) Mix all ingredients together in a large mixing bowl. At first I thought I needed more dry ingredients, but I didn't! Keep mixing and it will all blend.



3) Spread the mixture (it should be thick and hold its shape, not runny) into a brownie pan. Mine was about 1/2 inch thick.

Bonus points if your bread is heart shaped.

4) Place in your oven and bake 15-20 minutes, checking at the 15 minute mark to see its progress. You know it is done when the top is firm and the edges are SLIGHTLY brown.

And there you have it ladies and gentlemen! I suggest storing it in the fridge... if it lasts that long./

I hope you have a happy, healthy Valentines day!!

What do you usually eat and do on Valentines day?
Have you tried Paleo bread before?

Natalie 

Roasted Cinnamon Almond Walnut Butter!

Holy COW guys. Holy cow. 


Image via Google Images.

I recently tried almond butter not too long ago and FELL in love. I can get a giant tub of it at Costco, but even then it is still really expensive (some of the jars are nearly $10?! Like what?!)

So, usually I stick with peanut butter (usually cheaper!).

However, one of my New Years GOALS  is to heal my gut. I have always had a really sensitive tummy, and recently things have only gotten worse. I don't want to spoil your dinner with too many details, but let's just say I have very bloated and I feel gross and tired!

I have thought about changing what I eat for a while now, but honestly, have been scared. Because I tend to not eat much meat, I rely on getting protein from beans most of the time, or grains. But... what if those things exactly are the causes of my troubles?

I am not for sure, but I am pretty positive that the reason I feel so AWFUL is due to my consumption of legumes (I think most grains, apart from those with gluten, are okay). Recently I discussed my thoughts with Abby from Yes To Yummy, who also follows a Paleo and Gluten Free lifestyle. She supported my decision to try cutting out legumes, and to also eliminate gluten from my diet.

Sadly, I have came to realize... PEANUTS are a legume. Not to mention, after research, they have all sorts of nasty toxins that could be another reason my tummy is so messed up. So looks like no more peanut butter for this girl!

So... what is a peanut butter LOVING girl to do without her drug precious jar of golden goodness?

Well, I will tell you what I just did. And what you, too, should do, unless you want to deprive your taste buds of pure, nut buttery HEAVEN.

I made homemade nut butter! In less then 25 minutes flat!!

It also costs less than most store bought brands. 

Again, Abby inspired me. I also peaked at a nut butter recipe from Heather at Heather Eats Almond Butter. Thank you guys!!

Roasted Cinnamon Almond Walnut Butter

6-8 oz mix of almonds and walnuts (I used more walnuts than almonds)
TBSP cinnamon (or to taste)
Pinch of sea salt

1) Line a baking sheet with foil and spread out your almonds and walnuts. Toss a bit of cinnamon on them, then bake them at 400 for 15 minutes. I tossed them around twice to make sure they didn't burn.

I can hardly wait for the result.

2) If you can hold back from eating the tray (because this stuff smells GOOD), take the nuts from the oven and transfer them all into a food processor.

3) Put on the lid and blend!! I have heard of this process taking up to 15 minutes, but for me, it seriously all blended smooth in 3-5 minutes.

It is going to look flaky at first. You will have to take the lid off a few times and push the grainy stuff back down to blend again.

Add in your cinnamon and salt when you feel it is almost blended!

And there you have it folks! Seriously, as easy as that. You can transfer it over to another container or just eat it all at once after you blend it. 

Just kidding. Not really. 

I don't think I have lived until I made this. Is this why all you Paleo nut butter lovers seem so happy? Hmm. Things are beginning to make sense...

I will keep you updated on how my new approach to food choices goes. Until then, stay tuned and eat almond butter! <3

Do you have experience with healing you gut? 
Have you had success cutting out legumes/gluten from your diet?
What is your favorite kind of nut butter?

Natalie 

All About QUINOA! Pecan Raisin Quinoa Salad: Vegetarian, Vegan

ON A SIDE NOTE, I WOULD LIKE TO MENTION THAT THIS IS MY 100TH BLOG POST!! THANK YOU TO EVERYONE WHO HAS SUPPORTED ME THE PAST TWO YEARS. 

THANK YOU TO EVERYONE WHO READS CLEAN EATING TEEN!

Hey there Clean Eaters! I apologize for my absence this past week, with the holidays. I hope your Christmas (if you celebrate that) was fun, safe, and joyful.

After these crazy holidays, I'm sure many of you want some time to relax and just detox. I think today's recipe is perfect for that!

I don't know how you chose to balance out the holiday treats. I personally did my best on staying on track during the holidays, making healthy versions of sweets. Thanksgiving I did indulge with a slice of home made coconut cake, but other than that everything had been normal eating for me nutritionally!

Many people over-indulge during the holidays due to the abundance of food, sweets, and alcohol. This is probably why come January 1st, the top item on most resolutions lists is to get healthy!



But like I and anyone else who is participating in the No Excuse November Challenge with me... why start in January when you can start RIGHT NOW? Thanksgiving is over with. Christmas just passed. What is holding you back?

If you remember from my Thanksgiving recap, I posted a picture of my meal.



The above is pictured with some turkey, but the yummy looking stuff underneath is today's recipe!

Let's be honest here. I have a serious love for carbs... at least, the healthy kinds!

I LOVE quinoa. I have used it in previous recipes, it is the star of this one... and I am sure it will be used again soon!

Here are some stats on the super grain:

• Quinoa gives a lot of bang for its buck. For only 222 calories per cup of cooked quinoa, it gives over 8 grams of protein! 
• It actually is not a grain. It is related to dark leafy vegetables such as spinach, and is allowed in most Paleo life styles. 
• It is gluten free.
• It is a complete protein, having all essential amino acids. 
• Quinoa is high in manganese, magnesium, iron, copper and phosphorus. 

Thanks Marks Daily Apple for these facts !

Pecan Raisin Quinoa Salad

Serves 3-5

1/3 cup dry quinoa
3/4 cup+1/2 cup vegetable stock, unsalted
1 small onion, diced
1/3 bell pepper, diced
3/4 cup chopped mushroom
1 stalk celery, chopped
2 small carrots, chopped
1 small sweet potato, chopped and cooked (boiled or roasted) with skin
1/3 cup unsweetened raisins
1/3-1/2 cup shelled pecans (bits and halves)
TBSP coconut oil
1/2 TBSP herbs de province
TSP thyme, dried
2 TSP cumin
2 TSP garlic powder
2 TSP chili powder
pinch of salt

1) Bring 3/4 cups of stock and 1 TSP of cumin, garlic, and chili powder to a low boil. Add the dry quinoa and let it simmer until all the liquid has been absorbed. Set the pot aside.

2) Chop all your veggies, then melt your coconut oil over medium high heat. Saute the veggies (not the sweet potato) for about 3 minutes.

3) Add in the rest of your seasoning, as well as the quinoa and any leftover liquid. Cook for another 1-2 minutes.

4) At this point, toss in your raisins and your pecans. Stir in the rest of the stock.

5) Turn the heat down, and add the sweet potato. Cover the mixture and let the flavors meld together and the liquids to be absorbed for a few minutes.

6) Serve and enjoy!

I ate this salad hot, but it would also be fantastic cold. You could add some wilted spinach or kale if you wanted too!

Try this super detox salad and tell me how you feel after! Even if you aren't really "detoxing" per say, this is still a super easy meal or side dish.

How are you detoxing after the holidays?

Natalie 

Chickpea & Spinach Date Stuffed Acorn Squash !! (Vegan and Vegetarian)

Another awesome recipe is here to help keep you on track during the No Excuse November Challenge!! 
(Which, yes, does extend into December. Haha!:) )

Not too long ago, I posted another recipe including stuffed acorn squash.

In that same post,I also promised to be more creative with the cooking method of said squash. Well, folks, that time WILL come... however, today is not that time. Baking it is just too easy and good to pass up.

I love that they are in season right now! Usually we do not buy them because they'e nearly always $2/lb at the grocery store. But, now that we have been seeing them at our local farmers market (plus the fact that Albertsons just had a sale for $0.75/lb! Haha.), we stocked up on a few at home.

I was inspired for the stuffing part of this recipe from The Gracious Pantry's Clean Eating Spinach and Chickpeas.  If you aren't familiar with Tiffany, seriously go check her out NOW. I have been following her site for a few years now. Really, she was the first food blog I started checking on a daily bases. She was a huge inspiration for me to start cooking for myself... seriously, I would get in trouble at the school computer lab for being on her site and not finishing my power point!

Anyways, here is a super simple recipe that is very filling, and really tasty. It is also vegetarian and vegan friendly, but can easily be made for a more carnivorous eater by adding some ground turkey or beef that has been browned.

I know the seasonings of cumin and cinnamon may seem very odd together, but once you try it, you won't be thinking so! They compliment each other really well, and are what makes this dish so unique.

Chickpea & Spinach Date Stuffed Acorn Squash
Serves 2

1 acorn squash, halved
1 15 oz can chickpeas
4-5 dates, chopped
1 TBSP cumin
1 TBSP cinnamon
dash of sea salt, optional
handful of baby spinach
handful of kale
handful of collard greens
1/2 cup unsalted vegetable stock

1) Bake your squash at 450 degrees for around 40 minutes, or until soft.

2) Rinse and drain your chickpeas. In a pan, add your stock over medium high heat.

3) Chop your dates, and add them, the greens, and the spices to the pan. Toss around a bit so the spices coat the greens, and cover the lid.

4) After a few minutes, add your chickpeas and cover until the greens are wilted. Reduce the heat.

5) Stuff each acorn squash half with the mixture, and enjoy!

You could also use raisins in place of the dates, as on the Gracious Pantry, but I thought the dates give a slightly different flavor.

What are your favorite ways to use acorn squash?
What are some sites that got you inspired to start cooking?

Natalie

Recipe!! Quinoa-Lentils and Squash- Vegetarian Friendly!

Hey there guys! 

So for two past WIAW, I had some yummilicious Lentil-Quinoa stuff. I couldn't decide on a name, but I decided on "Quinoa-Lentil" as one word, not two. Clever name or not, this stuff is AWESOME. 

Don't let the longer list of ingredients frighten you either. It really is not that much, and if you don't have the variety of squashes I had, just replace it with what you do have! 

As you know, I ADORE quinoa. I really love how the lentils and the quinoa create a nice, thick consistency. You would think this would end up runny (which it can, if you use too much liquid), but usually the two absorb the water and it turns out wonderful.

Similar to a recipe from quiet a while ago... though this time it doesn't have meat, and includes quinoa and a different method of preparation! 

Quinoa-Lentils and Squash 
Serves 4 

1 cup lentils, dry
1/4 cup quinoa, dry
1 stalk celery, chopped
1 large carrot, chopped
1/2 cup mushrooms, diced
1/2 cup bell pepper, diced
1/2 large onion, diced
2 pattypan squash
2 small zucchinis
1 medium yellow squash
1 large tomato, diced
handful leafy greens (spinach or kale work best)
2 bay leaves
2-3 springs fresh rosemary, optional
1/2 small can of unsalted tomato paste
1 TBSP garlic powder
1 TBSP Chile powder
1 TBSP cumin powder
Sea salt to taste
Dash of cayenne, optional
5 cups water or unsalted stock, plus more as needed
1-2 TBSP coconut or olive oil

1) Chop up your celery, onion, carrot, and mushrooms.

2) Heat your oil in a large pot over medium high heat. Toss in the veggies, and saute for about 5-6 minutes.

3) Add your dry quinoa and let it toast for 3-5 minutes, stirring often.

4) Add your 5 cups of liquid and your lentils. Mix in the spices, bay leaves, and rosemary. Bring to a low boil and cover.

5) In the meantime, chop up the rest of your veggies (aka the squash and tomatoes!)

6) After the lentil mix has been simmering for around 20 minutes, add your other veggies. Most of the liquid should be absorbed but not all of it. Add more liquid if needed.

7) Cover for another 15 minutes. Add more liquid at this point, usually around a cup. Stir in the tomato paste and again cover until the squash is tender.

8) Turn heat on low and add the greens to wilt.

Pretty easy if I do say so myself. And tasty... oh so tasty.

What have you been eating?
What ways to you use lentils, or quinoa?

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

Savory Style Lima Beans RECIPE: Vegetarian, Vegan

So for yesterday's What I Ate Wednesday, I posted a picture of my yummy dinner and promised a recipe! Today, my friends, I will give you that recipe. And you better make it, too, darn it. 

I have made this recipe with both Lima beans and Black Eyed Peas. I find each to be just as delicious. The Lima beans obviously give a more creamy texture, and I think this effects the flavor in a beautiful way (is it weird to say something tastes beautiful?) However, the peas are sweet and go perfectly with the other ingredients just as the Limas do!

ER MUH GOWSH, SO TASTY.
Ahem.

The recipe is quiet simple, actually! Especially when you use frozen beans, you do not have to pre soak them and they take much less time to cook.

Savory Style Lima Beans with Cilantro 
Yields 3-4 servings 

1 bag frozen Lima Beans
Large diced tomato
1/2 medium onion, diced (optional)
2-3 medium mushrooms, chopped
1/2 large sweet bell pepper, chopped
1/4 cup chopped cilantro
2 cups water
1 cup unsalted vegetable or chicken stock
1 TBSP Chile Powder
1 TBSP Onion Flakes
1 TBSP Cumin
1 TSP Garlic Powder
1 TSP Paprika

 1) Place your Lima beans in a pot with the water and stock, and bring to a hard boil. Let it hard boil for about 3 minutes.

2) Reduce boil to a light roll, and add spices.

3) Chop up all your veggies! Add them to the pot, cover, and allow it all to simmer/light boil for about 25 minutes.

4) Once your veggies and beans are soft, add in cilantro and cover again for a few moments to let it wilt. Mix it in with the beans, and enjoy! 

I think this dish is perfect for the summer and winter months alike. Either eat a larger portion and call it a meal in itself, or have it as a side with meats and veggies. 

What are your favorite kinds of beans?

How do you prepare them?

Natalie