Gluten Free Almond Cinnamon Doughnuts with Almond Honey Drizzle

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Yay!  Doughnut and cider season is here – it’s officially autumn, so of course I have to share a DELICIOUS and easy (And of course, gluten free) doughnut recipe with you guys!  There’s no guilt with these guys, because they are pretty basic and healthy!  With just 5 ingredients, and the main one being almonds, you can feel good about putting these into your body…in moderation, of course…who am I kidding? Yes, I ate the whole batch in one sitting…don’t judge me.

The following pin links to a site that explains some of the health benefits of almond flour…which include all the health benefits of almonds, because well…almond flour is just ground up almonds!

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The five health benefits listed in the article are as follows:

  1. Boosts heart health
  2. Helps discourage cancer formation
  3. Aids in managing blood sugar for diabetics
  4. Encourages healthy waistlines
  5. Improves energy levels

Guys…you get these health benefits…In. A. Doughnut.  Nuf said.  *drops mic*

GLUTEN FREE ALMOND CINNAMON DOUGHNUTS

Ingredients

For the doughnuts (makes 6-8 doughnuts)

  • 1 cup almond flour (I used Bob’s Red Mill Almond Meal/Flour)
  • 2-4 Tbsp. raw honey (depending on how sweet you want them – I used 4 Tbsp.)
  • 2 large eggs
  • 1/4 tsp. baking soda
  • 1/2 tsp. cinnamon

For the drizzle

  • 2 Tbsp. almond butter (I used crunchy, because it was all I had on hand, but I would suspect that smooth would also work nicely for a smoother drizzle)
  • 1 tsp. raw honey
  • 1/8 tsp. cinnamon
  • 2-4 Tbsp. almond milk (depending on how thin or thick you want your drizzle to be)

Directions

1.) Preheat the oven to 315 degrees.

2.) Add all the ingredients for the doughnuts to a medium mixing bowl, and stir until completely combined and smooth.

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3.) Grease a doughnut tin with butter or olive oil (I just sprayed mine with olive oil spray). Spoon the batter into the doughnut tins so that each tin is about 1/2 the way full.  Place in the oven and bake at 315 degrees for 10-15 minutes until a toothpick comes out clean (a few crumbs are okay, but for the most part, clean).

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4.) Allow to cool in the pan for 5-10 minutes, then gently flip the pan upside down.  The doughnuts should fall right out.  Transfer to a plate.

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5.) While your doughnuts are cooling, add all of the ingredients for the drizzle in a small bowl, and stir to combine completely.  When the doughnuts are all cooled and transferred to a plate, use a spoon to drizzle the almond honey drizzle over the doughnuts, allowing it to run down the sides.

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Dig in!!!  You’re going to LOVE these!

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Happy Autumn, and enjoy! 🙂

 

Mashed Rutabaga and Broccoli

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So, if someone were to ask me to think of two of the healthiest vegetables possible, it would be hard to narrow it down, but I can guarantee you that rutabaga and broccoli would be on the top of my list of possibilities!  Check out the following pins giving good reason as to why these two veggies are two of my favorites!

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See?  Told ya so! 🙂  Anyway, with this in mind, I wanted to find a side that included these two delightful veggies.  I’ve shared my recipe for mashed rutabaga before…after thinking about it, I figured, why not add in some broccoli and top it with a bit of shredded goat cheese and plain yogurt – best. decision. ever.

This stuff is REALLY yummy, and you just saw how packed with nutrients it is!  Best part is that it is super easy to make!  Let’s get to it!

MASHED RUTABAGA AND BROCCOLI

Ingredients

  • 1 rutabaga, washed, peeled, and chopped into cubes
  • 1 large bunch of broccoli, cut into florets
  • garlic granules
  • 1/2 cup plain greek yogurt, plus more for topping
  • hard goat cheese for shredding
  • sea salt and pepper, to taste

Directions

1.) Cover the rutabaga with water in a saucepan.  Place over high heat and boil until very tender, about 10-15 minutes.  While doing this, steam the broccoli in a steamer until tender.

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2.) Place the cooked rutabaga and broccoli into a food processor.  Add garlic granules (to taste) and 1/2 cup of plain yogurt.  Process on high until it reaches your desired consistency.

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3.) Transfer to a bowl, and top with shredded goat cheese and a dollop of plain yogurt.

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Yum yum yum!  Makes for a perfect lunch, or as a side dish paired with a baked chicken breast for dinner.  Enjoy! 🙂

Healthy Slow Cooker Lamb Stew

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I have to admit that this stew is DELICIOUS!  I am not usually a big fan of red meat.  Mainly because I don’t usually like the taste.  However, I also am aware of the health benefits of eating red meat (in moderation), so I try to make a habit of it every so often.

In terms of health and health benefits, Dr. Lawrence Wilson says that Lamb is by far the superior red meat.  You can read more about what he says about lamb here.  In the article, he explains some of the health benefits of lamb and why he recommends eating it about two times per week, but no more.

For a quick rundown of lamb’s health benefits and nutrition content, you can click on the following pin.

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This links to an article that explains that lamb is an excellent source of protein, iron, zinc, B vitamins, copper, manganese, and selenium.

As I was saying, usually when it comes to red meat, I have to choke it down, but I am thrilled to share this SUPER easy slow cooker lamb stew recipe with you all, because it’s really quite good and I didn’t find myself dreading having to eat red meat!

The stew is full of vegetables, and uses arrowroot powder to make it nice and thick.  Because of this, it is filled with gobs of vitamins and minerals!  Seriously, this is a REALLY healthy and yummy way to get a bit of red meat into your diet!

HEALTHY SLOW COOKER LAMB STEW

Ingredients

  • 3 cuts of lamb shoulder (about 1.5 lbs)
  • 1 lb. carrots, peeled and chopped into large bite size pieces
  • 1 leek, chopped
  • 1 large red onion, chopped
  • 2 medium turnips, peeled and chopped into large bite size pieces
  • 2 cups frozen french style green beans
  • 1 teaspoon garlic granules, or 4-5 cloves minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon sea salt
  • 2 Tbsp. arrowroot powder
  • 1/2 cup water, divided

Directions

1.) Cut lamb into cubes, and place in the bed of a slow cooker.  Add the bones as well.  Don’t worry if you can’t get the meat off the bones, it will come right off after it has cooked.

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2.) Prepare your veggies and place them on top of the lamb in the slow cooker.

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3.) Add the garlic, thyme, rosemary, sea salt, and 1/4 cup water.  Stir to mix.  Cook on low for 6-8 hours, or cook on high for 3-4 hours.

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4.) When there is about 1/2 hour left of cooking time, remove any meat left on the bones and discard the bones.  Mix 1/4 cup water with the 2 Tbsp. arrowroot powder, and add to the slow cooker.  Stir to coat.  Let cook for another 1/2 hour.

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5.) Once done, ladle into bowls.  Season with sea salt and pepper, if desired, and serve.

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So easy! So nutritious! So tasty!  Enjoy! 🙂

Dry Skin Brushing With How To Video

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I’ve finally gotten around to making a quick video of my skin brushing routine, so wanted to write a quick post about it.

Some of you may be familiar with dry skin brushing, or maybe you’ve heard of it, but aren’t really sure what it entails.  Basically, dry skin brushing is simply a matter of using a brush to brush your skin while it’s dry.  This may sound silly, but the benefits really are numerous.

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If you’ve never done skin brushing, then you are probably skeptical…I mean, how can simply rubbing a brush over your skin provide all these benefits?  I was the exact same way before I started dry skin brushing, but I figured, what can it hurt, so I gave it a shot four years ago, and have been hooked ever since.

I am here to tell you from personal experience that dry skin brushing does provide these various benefits when done regularly for an extended period of time.  So much so that when you are first starting out, you may find that you have a period of detox symptoms.  I had about a week or so of a bit of a headache, some diarrhea (sorry if that’s TMI), fatigue, and feeling a bit like I was coming down with a cold, but it never turned into one.  Thankfully, I knew this might happen, so I carried on, and those initial symptoms disappeared, and I started to notice less cellulite, brighter skin, areas of dry skin all but disappeared, my digestion improved, and I just had an overall lighter feeling about me.

I’m not saying this stuff will happen overnight, and I’m also not saying that dry skin brushing alone will make all this happen, but I am saying that dry skin brushing is a fantastic tool to implement into any healing program that you may be on.

Okay, let’s talk procedure.  There area many different ways to dry skin brush.  The main thing to remember is “towards the heart”.  When in doubt, always go towards the heart. The way that I do my dry skin brushing is very similar to a process that I found on Green Smoothie Girl’s website.  The following video is me demonstrating this process.

 

Notes from the video:

  • I am not a crazy cat lady (well, okay maybe I kinda am), but both of our cats made plenty of appearances in this video making it look like we have a gazillion cats.  I assure you, we only have two. 🙂
  • The brushes I briefly discussed on here are wood brushes with natural bristles, and the set of three shown can be purchased here.  At the time of this post, the entire set is just $13.99.
  • When you first start dry skin brushing, chances are, you’ll try to brush too hard.  The pressure should be gentle.  You’re not trying to scratch the skin.  Just brush over the skin gently with mild pressure.  It is normal to have a BIT of a pink color to your skin afterwards, especially when you’re first getting started, but skin should definitely not be red or painful afterwards.

Alrighty, guys!  I think that’s it!  Give it a try!  You’ve got nothing to lose, and lots of health benefits to gain!  Enjoy! 🙂

Disclaimer: I am not a doctor, and this video is not intended to diagnose or treat any type of disease or medical condition.  Always check with your medical professional before adding anything to your healthcare routine.

Gluten Free Pumpkin Bread

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Yummy, yummy, yummy!  Summer is coming to a close, fall is getting close which means the season of everything pumpkin is right around the corner!!!  This is great news not only for our tastebuds, but also for nutrition!  Pumpkin is great for you and has lots of vitamins and minerals!

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Notice that the pin revolves around pumpkin and the immune system?  Another great thing about pumpkin season is that it coincides with the beginning of the dreaded cold and flu season.  It’s great, because pumpkin is excellent for the immune system!  Yay!

Okay, so we know pumpkin is good for us, but let’s talk about the taste!  It’s delicious!!  A lot of pumpkin treats this time of year are baked goods, and a lot of baked goods means a lot of gluten.  If you’re one of the individuals that avoids gluten, this could mean bad news for you.  However, in addition to this pumpkin bread recipe being moist and delicious, it’s also gluten free!!!  Double yay!  Another plus is that it’s super easy to make…just a few ingredients in a blender or food processor into a bread pan and into the oven.  Wa-la, pumpkin goodness!

Before we get to the recipe, I do want to mention that after making this basic recipe, I realized that next time I would probably add chopped walnuts and raisins for sure.  This recipe is fantastic as is, but add-ins, such as raisins, dried cranberries, chocolate chips, coconut, or chopped nuts of your choice, are completely fine and definitely something to keep in mind!

GLUTEN FREE PUMPKIN BREAD

Ingredients

  • 2 1/2 cups gluten free oats
  • 2 eggs
  • 1/2 cup maple syrup or honey (I used maple syrup)
  • 15-ounce can organic pumpkin puree (make sure the can lining is BPA free)
  • 1 teaspoon baking soda
  • 1 1/2 tsp. pumpkin pie spice (or combine 1 1/2 tsp. worth of cinnamon, nutmeg, and cloves)

Directions

1.) Preheat the oven to 350 degrees.  Line a bread pan with parchment paper (as shown – this will come in handy when taking the bread loaf out of the pan after baking).  Lightly grease the pan and paper.

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2.) Add the oats to a food processor or blender and process on high until it reaches a consistency of gritty flour.

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3.) Add the rest of the ingredients to the oats in the food processor and process on high until completely combined and smooth.

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4.) Poor the batter into the prepared bread pan and bake in the oven for 33-35 minutes.  Take the bread out of the oven and poke a toothpick in the center of the bread.  If the toothpick comes out clean, allow the bread to cool in the pan.  If not, cover the top of the bread with aluminum foil (this will protect the top from getting burnt while the inside is cooking completely) and place back in the oven for 3 minute increments until a toothpick in the center comes out clean.  Let the bread cool in the pan for at least 10 minutes.

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5.) Remove the bread from the pan and use a knife to cut into slices.

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6.) Transfer slices to a plate and serve.

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You’re going to love this stuff!  So good and so good for you!  Happy pumpkin season!  Enjoy! 🙂

Baked Sweet Potato Salad

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I LOVE this salad!  Sweet potatoes were on sale on my last grocery shopping trip, so I decided to try something new with them, and this salad was the result!  I’ve mentioned the health benefits of sweet potatoes many many times before, and anybody that follows my blog knows that I eat tons of sweet potatoes, but don’t eat regular potatoes!  The following pin shows some of the reasons why sweet potatoes always win in a health competition with regular potatoes!

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The fact that I prefer the taste of sweet potatoes over regular potatoes is just an added bonus!

Anyway…this salad…YUM!  This thing makes for a fantastic meal, and provides you with gobs of veggies!  It’s quite easy to put together, and have I mentioned YUM?!  Alright, let’s get to it!

BAKED SWEET POTATO SALAD

Ingredients (makes two servings):

  • 1 large sweet potato, chopped into cubes
  • 1 Tbsp. olive oil
  • garlic powder
  • sea salt
  • 1/2 avocado
  • 2 tomatoes, chopped
  • 1/2 cup + 1 Tbsp. red onion, chopped
  • 1/2 cup plain greek yogurt
  • 7-8 cups baby spinach

Directions

1.) Preheat the oven to 400 degrees.  Wash and chop your sweet potato.  Line a baking sheet with parchment paper and place the sweet potato on the baking sheet.  Drizzle with olive oil and sprinkle with garlic powder and sea salt.  Bake in the oven for 35-40 minutes.

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2.) Prepare your dressing:  In a small bowl, add the avocado and mash with a fork.  Chop up 1 tomato and add it to the avocado.  Mash with a fork a bit more.  Add 1 Tbsp. red onion and the yogurt.  Sprinkle with sea salt and stir to combine.

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3.) Heat the olive oil in a large frying pan over medium heat.  Add 1/2 cup of chopped red onion.  Cook for 5 minutes.  Add the other chopped tomato, cook for 1 minute.  Add the spinach, sprinkle with a bit of garlic powder and sea salt.  Cook for 1-2 minutes until the spinach is slightly wilted.

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4.) Divide the spinach mixture up onto two plates.  Top with the baked sweet potato pieces, and then top with the dressing.

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5.) Stir together with a fork and serve.

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Like I said, YUM!  Enjoy! 🙂

Veggie Stuffed Chicken “Sandwiches”

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Oh my gosh!!! These chicken “sandwiches” that I made are absolutely adorable!  Eating gluten-free, sometimes I really miss just throwing a sandwich together for lunch or dinner, so I am constantly looking for different ideas for “bread” that isn’t really bread.  This evening, I had baked some chicken breasts, and I noticed how much the outside looked like it could pass for bread – LIGHT BULB!  A chicken “sandwich” in which the chicken is the bread.  It turned out wonderfully!  I mean, look!

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And yes, it tastes just as scrumptious as it looks!  It was amazing!

Another plus when it comes to using chicken breast as bread is that chicken has a lot of health benefits!  Of course, we all know that it’s an excellent source of protein, but it goes much further than that!  The following pin lists some health benefits of chicken and links to a site that describes 7 impressive benefits of chicken.

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Awesome!  Plus, um, these chicken sandwiches are so yummy, guys!  You can really use any fillings you would like, but I gotta say that the mixture I made to fill the sandwich really is amazing.  Let’s get to it!

VEGGIE STUFFED CHICKEN “SANDWICHES”

Ingredients: 2 servings

  • 1 large chicken breast (6-8 ounces)
  • 1/3-1/2 small head of cauliflower, cut into slices and small florets
  • 1 small red onion
  • 2 cloves garlic
  • 4 cups of baby spinach and arugula (mixed), finely chopped
  • 2 ounces shredded cheese (I used a hard goat’s milk cheddar)
  • 1 1/2 tsp. olive oil
  • garlic granules
  • sea salt, to taste

Directions:

1.) Preheat the oven to 400 degrees.  Sprinkle both sides of the chicken breast with garlic granules, and place in a baking dish.  bake in the oven for 45-50 minutes until baked through.

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2.) Line a baking sheet with parchment paper.  Place the prepared cauliflower on the baking sheet. Drizzle with olive oil, and sprinkle with garlic granules.  When the chicken has 25 minutes left to bake, place the cauliflower in the oven and bake for 25 minutes along with the chicken.

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3.) While the cauliflower and chicken are baking, heat 1 1/2 tsp. of olive oil in a frying pan over medium heat.  Add the onion and garlic.  Cook for 3-4 minutes until tender.  Add the spinach and arugula, and cook until completely wilted, about 2-3 minutes.  Remove from heat, and stir in the shredded cheese.  Mix completely.

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4.) When the chicken breast is done cooking, cut it in half length-wise.  These will be your two buns.  Cut each of the them in half width wise creating a top bun and a bottom bun for each of them.  Place a layer of cauliflower on the bottom bun, and top with a layer of the spinach and arugula mixture.

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5.) Sprinkle with a small bit of sea salt, and then place the top bun on top, creating a sandwich.

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Dig in!  Enjoy! 🙂