Tag Archives: breakfast

Festive Red and Green Smoothie Puddings

Festive Green Smoothie Puddings-3

Have you ever put an avocado in a smoothie before? If not, you’re missing out! Imagine pudding without the sugar, dairy or eggs that is actually good for you. Plus, smoothies are way better when you can eat them with a spoon. I’ve made variations of the above smoothies for breakfast for the last few weeks and they are too good not to share!

They are super simple  to make (throw everything in a blender) and a great way to get eat healthy this Christmas while still feeling a little bit decadent! Feel free to adjust what you put in it or double the recipe to make two servings – it’s all about creative license!

Festive Green Smoothie Puddings-1

“Green” Christmas Smoothie

1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
1 mandarin orange
1/2 large avocado
1 – 2 handfuls of spinach
Scoop of Protein Powder (optional)
Splash of orange juice

Festive Green Smoothie Puddings-2

“Red” Christmas Smoothie

1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
10 – 20 fresh cranberries
1/2 large cooked beet (if you don’t have any, use any red fruit like cherries, raspberries, etc. but the colour won’t be as vivid)
2 pieces honey-candied ginger (or a slice of fresh ginger root and a small squeeze of honey)
Small handful of spinach
1/2 avocado
1 squirt of lemon juice
Splash of orange juice

Directions:

  1. Place all ingredients except avocado in a single serve (or regular blender) and blend until smooth. Add avocado and blend until mixed. (If you have a high-powered blender, add everything at once).
  2. Pour into a glass and eat with a spoon.
  3. Enjoy!

Festive Green Smoothie Puddings-4

I hope you have a blessed and merry Christmas! All the best to you and your family for 2015!

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Gluten, Egg and Coconut Free Strawberry Shortcakes

GF Strawberry Shortcake-4

Almost a month ago, Mr. Bean and I headed out to the Island, for ten (!!) lovely days of not working. It seems that every time that I go on vacation there I earn it. Like “my project manager is away, I’m the one who has to carry these drawings to be issued for construction, attend a kick off meeting by myself (while never having been to one or meeting the client before) and overall crazy-busy-ness with lots of overtime.” Fun! Needless to say, it was a well deserved holiday.

Unsurprisingly, food is a very large part of our vacations and I LOVE how good the produce is out there. On our first day, we went to the grocery store and this is pretty much a good picture of what happened: “MR BEAN – LOOK at these STRAWBERRIES! They look like REAL STRAWBERRIES!” Yep, I’m definitely from a land-locked province where strawberries are gassed to ripen on their trip over the Rockies.

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We bought a lot of strawberries, and instead of just eating them plain or with breakfast, I decided to do something with the them: make strawberry shortcake! I’ve made strawberry shortcake before, but I used coconut milk cream. Me and coconuts aren’t really getting along these days and my parent’s don’t have an electric mixer at the cottage anyways, so I thought I would try something different – using goats milk yogurt!

GF Strawberry Shortcake-3Not quite the usual dairy free fare I usually make, but goats milk doesn’t seem to bother me as much as cow’s milk, so I thought I’d give it a try. Feel free to use other dairy free yogurt if you desire to suit your needs.

These are super simple to make – just make your favourite plain biscuit recipe then add yogurt and strawberries. Healthy, simple and delicious! The strawberries were sweet enough to counter the tartness of the yogurt and each little shortcake makes a delicious, low sugar snack or breakfast!

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Gluten, Egg and Coconut Free Strawberry Shortcakes

Strawberries
Greek Style Goats Yogurt (I used Liberte Goat Yogurt)

2 c. gluten free flour mix (there were made with Bob’s Red Mill All Purpose GF flour mix, but if I were at home I would have used 2/3 c. brown rice flour, 2/3 c. sorghum flour and 2/3 c. starch)
1 tsp. xathan gum
1 tbsp. baking powder
1/2 tsp. salt
1 tbsp. sugar (optional)
~6 tbsp. margarine
1 c. almond milk (Or other dairy-free milk)
1 tsp. apple cider vinegar

  1. Preheat oven to 400F.
  2. Measure out milk and add apple cider vinegar and set aside.
  3. Whisk together dry ingredients in a bowl.
  4. Cut in margarine with a knife and then your fingers until all the margarine is pea-sized.
  5. Stir in milk until just combined.
  6. Drop onto a lined or greased cookie sheet (you could roll/pat out & cut biscuits into circles, but I’m lazy) and bake for ~12-15 minutes or until biscuits are starting to turn golden brown.
  7. Let cool on a rack until room temperature.
  8. While the biscuits are cooking, slice up your strawberries.
  9. Once ready to fill, slice biscuit in half, scoop a dollop of yogurt onto both sides of your biscuit, fill with sliced strawberries and then assemble.
  10. You could add honey if you want to, but I found the strawberries were sweet enough!
  11. Enjoy!

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What’s your favourite things to do with fresh strawberries?

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Homemade Granola

As a kid, one of our favourite family activities was making granola – we could hardly wait for it to be done! We first mixed together the dry ingredients, then added the honey and oil, then spread out the sticky mixture onto cookie sheets (and of course conveniently getting some “stuck” on your hands), then waited for it to cook (why do things take so long when they smell SO good?) and finally getting to try some! (After waiting long enough so it didn’t burn our mouths!)

As I was looking through Emily of One Lovely Life’s blog for recipes to try for the Secret Recipe Club, I saw that she had quite a few granola recipes. (I made her Fall Fruit Pie and it was delicious!) I was suddenly reminded of my childhood activity of making granola and called up my mum to find how how she used to make it. This is tweaked from the original recipe – I used gluten free oats, rice bran instead of wheat bran, added some quinoa flakes and I used some applesauce to keep the honey content lower. We used to also add sunflower seeds, which I didn’t add because I didn’t have any. You can probably add some cinnamon, other nuts or dried fruits – it’s completely up to you!

Homemade Gluten Free Granola

4 c. GF rolled oats
1/2 c. rice bran
1 c. shredded coconut
1 1/2 c. chopped almonds
1/2 c. quinoa flakes
1/3 c. oil
2/3 c. honey (more if you want things to stick together more)
4 – 5 tbsp. applesauce

  1. Preheat oven to 300F.
  2. Mix together the dry ingredients.
  3. Measure out the oil first and then measure the honey on top of it. This helps you from having to scrape honey out of the measuring cup.
  4. Pour wet into dry and mix. Add more honey or applesauce to get the desired degree of moisture.
  5. Divide granola between two cookie sheets and spread out to an even thickness.
  6. Bake for 15 minutes then use a spatula to flip the granola over and respread it out on the cookie sheets. When you return the pans to the oven, switch pan locations and rotate pans so that they cook approximately evenly.
  7. Bake for another 10 minutes or until slightly less done than desired (it will continue to cook a bit once it’s removed from the oven.)
  8. Put on cooling rack and loosen granola from pan. In another 5 – 10 minutes, repeat.
  9. Once cooled, store in glass containers or in plastic bags.
  10. Enjoy for breakfast with fruit, on yogourt or added to another cereal!

Did you make anything regularly with your family growing up?

Recipe Shared at: Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.

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Filed under Food