Spaghetti & Meatballs

Yes, it is gluten-free spaghetti!!  And it's delicious!  I know what you're thinking... gluten-free pasta tastes nasty, right?  We've tried several different brands and I think this one will change your mind. It's called  Andean Dream Spaghetti.  It's a gluten & corn free product, made with quinoa and rice flour. Honestly, I thought it tasted just like regular pasta.  We also used a gluten-free Tomato Basil Sauce by OrganicVille.

Okay, so admittedly shopping was the extent of my participation in this delicious dinner. My wonderful husband was the actual Hashimoto Chef Marvel.  Here's his meatball recipe:

Ingredients:

1 pound ground beef

1 pound ground pork

1 egg

2 tablespoons gelatin 

1 celery stalk, chopped

2 pearl onions, chopped

Italian Seasoning to taste

Directions:
Coat the sides of your mixing bowl with 2-3 tablespoons Extra Virgin Olive Oil; then thoroughly mix all of the ingredients by hand and roll it into meatballs.  Place the meatballs in a cast iron pan.  Cook in a preheated oven at 350* for 45 minutes or until fully cooked. When the meatballs are done, take them out and let them drain.  Then place them in a frying pan and pour the jar of Tomato Basil sauce over everything.  Let that simmer for at least 30 minutes.

Follow the cooking instructions on the pasta package; drain.  Pour 2 tablespoons Extra Virgin Olive Oil over the pasta; shake until coated.  Top the pasta with the meatballs and sauce for an incredible gluten-free spaghetti dinner!

[Note:  the gelatin was added in place of bread to bind the ingredients together.  It's the same powder that we use for our protein shakes].

"The grass withers, the flower fades, but the word of our God stands forever."
Isaiah 40:8

Breakfast Idea #1: Cinnamon Oatmeal & Fruit

I've always been a big breakfast eater.  In fact, food has always been my first thought every morning!  But for a newly converted 'hashi,' it can be tough finding gluten and dairy-free breakfast options.  I'm thankful that oatmeal is on my 'good food' list. My previous breakfast was usually a potato and egg taco... well, two actually.  If you're from Texas, you know what I'm talking about:  a flour tortilla with scrambled eggs and delicious buttery potatoes. That was one of the most difficult meals for me to give up! When I first changed my diet though, sometimes oatmeal would upset my stomach. So I did a little investigating and here's what I learned:  

1. Pure oatmeal is gluten-free; however, processed oatmeal may be contaminated with wheat during storage, harvesting or processing.  Your best bet is to read the label. There are brands that specify a gluten-free product on the packaging.  Otherwise, check all the ingredients to see if there's anything other than oats.  Advertisers are tricky little devils... "all natural" or "organic" doesn't always mean pure.

2. Most restaurants are not serving pure oatmeal.  For instance, the ingredients in a notorious fast-food restaurant's Fruit & Maple Oatmeal  include sodium phosphate, datem, sodium stearoyl lactylate, sodium citrate, carrageenan and sulfur dioxide - 21 ingredients in all.  Does anyone even know what that stuff is?  Scary, right?!  I've just learned to eat at home or sneak in my own food.

Directions:  prepare the oatmeal with the instructions on the container. 

Flavor Ideas:  walnut pieces, raisins, strawberries, blueberries, bananas, apples, cinnamon, nutmeg, dates or shredded coconut.



"Love each other with genuine affection, and take delight in honoring each other."
Romans 12:10

Lunch Idea #1: Tuna Salad & Applesauce

One year ago this month, I began eliminating inflammatory foods from my diet in an effort to improve my autoimmune condition.  It sounds so easy when you see it in writing... just stop eating all the food that makes you feel bad, right?  Eat healthy food.  Wouldn't it be nice if that was as easy as it sounds?  My previous definition of meal planning meant deciding which restaurants were most convenient for my schedule.  Sad, but true.  So for me, changing my diet meant learning a whole new language, discovering different textures and flavors, letting go of old friends (comfort food), and redefining willpower.  Sound familiar?

So I thought maybe I could help new Hashimoto patients by presenting not only new recipe ideas -- but family tested meal plans.  I want to start by sharing some of my favorite meals with you using the recipes that I've already posted.  Funny -- I used to get so frustrated trying to make something that tasted good without including processed ingredients.  Now I would challenge anyone to make tuna salad as delicious as my avocado blend!  It's delicious.

So here's the first meal:

Lunch Idea #1:Tuna Salad & Applesauce
This meal includes avocado tuna salad, homemade applesauce and a delicious smoothie.  I ate my tuna without a lettuce wrap today but you can add some romaine lettuce for a little more bulk. I have learned to add lots of crunchy celery, pickles and onions to give my tuna salad more volume and much more texture.  It's really colorful, too -- isn't it?!

"For the Spirit God gave us does not make us timid, but gives us power, love and self-discipline.”   2 Tim 1:7

Blonde Brownies

Yes, they really are gluten and dairy free treats!  My niece made these for Thanksgiving and they were delicious!  I should know because I ate three or four... yummy!  She said she found the recipe on a blog called Chocolate Covered Katie.  Don't you love that name?!  It's a healthy dessert blog.  I tweaked the ingredients a bit to make it a little more hashimoto's friendly.  Here's the website: http://chocolatecoveredkatie.com. 

Ingredients

2 cans chickpeas, drained
1 cup quick oats (or certified-gf quick oats)
1/4 cup unsweetened applesauce
3 tbsp coconut oil
2 tsp pure vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
1 1/2 cups coconut sugar (may substitute organic honey)
1 cup dark chocolate chips

Instructions:

"Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.)"  ~ Katie

I know you will appreciate something new and tasty -- and chocolate!  I did.  Enjoy!

"I can do all things through Christ who strengthens me."  Phil 4:13

Crock Pot Sweet Potatoes & Apples

I've been eating healthy for 10 months now.  I no longer crave gluten or dairy but I do crave new textures and flavors.  I made a happy discovery recently when I realized that I could transfer a vegetable from my "bad food" list to my "good food" list -- sweet potatoes!  I just can't smother them with butter and brown sugar any more :-)  

Sweet potatoes are a great source of fiber which helps the body maintain a healthy digestive tract and regulates digestion.  It's also an antioxidant powerhouse -- rich in Vitamin A. And for my celiac friends, it's a gluten-free food option. Keep in mind however that if this vegetable produces an inflammatory response in your diet, then you should avoid it. To learn more about which foods you should eliminate in your diet, go to http://www.thyroidpharmacist.com.

Ingredients: 

3 sweet potatoes, peeled and diced

4 sweet apples, peeled and diced

3-4 tablespoons coconut butter

1-2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/8 cup pure maple syrup

Clean, peel and chop the sweet potatoes and apples; place them in the crock pot. Combine the cinnamon and nutmeg with melted coconut butter and blend into the apples and sweet potatoes until they are all covered.  Drizzle the maple syrup over the top of it.  Cook on high for 3 hours.  

Tip:  Chose a sweet apple like Pink Lady, Fuji or Honeycrisp for the best flavor.  

"His mouth is most sweet, and he is altogether desirable.  This is my beloved and this is my friend, O daughters of Jerusalem."  Song of Solomon 5:16

Butternut Cranberry Bake

Wow --- this is delicious!  And it has "holiday dish" written all over it... it smells great, tastes great and it's easy to make.  Seriously, you should bake this for your next holiday meal.  I made it exactly like the original recipe that I found on Pinterest; no modifications necessary. And I used the pure maple syrup like I mentioned in my last blog post.  My husband is not much of a cranberry fan and even he agreed that it tastes awesome! 

From "The Gracious Pantry" Blog by Tiffany McCauley
1 lb. (454 g) chopped/cubed, peeled butternut squash
1 large apple, peeled and cored
1/2 lb. (227 g) bag fresh cranberries
1 tbsp. olive oil (or coconut oil in liquid state)
1/4 cup maple syrup
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 scant tsp. ground clove

Directions:
1. Place all ingredients in a 1 gallon-sized ziploc bag or a large container with a tight-fitting lid.
2. Shake well to coat everything in spices and maple syrup.
3. Pour out into baking dish (Mine was 9×13) and bake at 350 F. for about 1 hour to 1 hour and 20 minutes.
4. Note that if you have a smaller, deeper baking dish that this will take longer in the oven. The bigger and more shallow the dish is, the quicker this will cook. (I do not recommend a cookie sheet due to the cranberries)
5. Add salt to taste after cooking if needed.

Here's the link to the recipe on Tiffany's blog:  
http://www.thegraciouspantry.com/clean-eating-holiday-butternut-cranberry-bake/

I used a bag of prepared butternut squash chunks from the whole foods store, honeycrisp apples, fresh cranberries and pure maple syrup along with the other ingredients.  My husband cooked it on the outdoor grill in an uncovered baking dish. We served it with a pork roast and the kids loved it!  It's so nice to find something with so much flavor that is Hashimoto's friendly :-)

"Oh, taste and see that the LORD is good! Blessed is the man who takes refuge in him!"
Psalm 34:8

Pure Maple Syrup

I've found a lot of healthy recipes lately that called for maple syrup as a sweetener.  So I checked out the nutritional label on the most commonly stocked brands.  You know what I found... lots of consonant & vowel combinations that no one can recognize or pronounce (a.k.a. chemicals).  Did you know that most name brand syrups don't even contain maple syrup?  How ironic is that?! They're "maple flavored." Joke's on us, right? Here are the ingredients listed on one of those common pancake syrups: high fructose corn syrup, corn syrup, water, salt, cellulose gum, molasses, natural and artificial flavors, potassium sorbate (preservative), sodium hexametaphosphate, citric acid, caramel color, polysorbate 60.   

Well today we went to the Farmer's Market and they were selling "pure" maple syrup; a single ingredient on the label -- maple syrup.   I'm going to try some new recipes this week with my Maple Syrup Lady pure syrup. I'll let you know how they turn out. Hopefully they will not cause an inflammatory response and I'll be sharing something tasty and delicious with you!   Here's the link to their website:

http://www.themaplesyruplady.com







By the way, your local whole food store will probably have pure maple syrup in stock. 

"Food gained by fraud tastes sweet, but one ends up with a mouth full of gravel."  
Proverbs 20:17

Cinnamon Acorn Squash

Gosh, I know it's been ~ 2 weeks since I posted!!  I've just been enjoying all of the recipes that I've posted so far and haven't tried anything new worth posting.  But I found some great ideas for acorn squash and can't wait to share them with you!   

Ingredients:
2 medium size acorn squash
2 tablespoons ghee OR
  2 tablespoons coconut oil (optional)
2 teaspoons sea salt
Cinnamon to taste
1/8 teaspoon nutmeg



Instructions:

1. Preheat oven to 400 degrees.
2. Slice squash in half and scoop out seeds; spread ghee on edge of squash borders.
3. Place face down in a large baking dish and add about 1/4 inch of water or apple cider.  
4. Bake for 30-45 minutes (depending on size of the squash) until the skin is easy to pierce with a fork and the flesh is soft; larger size squash may require 45-60 minutes.
5. Remove from oven. 
6. Option 1:  For mashed acorn squash, scoop out the flesh of the squash and add the other ingredients; serve like mashed potatoes.  
7. Option 2:  If eating as is, place the squash upright on a serving dish and add the other ingredients.  Use a fork to blend ingredients with flesh of the squash.

You can also cook the squash out on the grill if you're not ready to heat the kitchen up!

"For where two or three are gathered in my name, there am I among them.”

Matthew 18:20

Roasted Butternut Squash

As the days start to get cooler and the fall sets in, we can finally heat the house back up and start using the oven again!  I found a recipe on realsimple.com for some roasted squash that looks delicious.  I tweaked the recipe a little bit for the autoimmune diet.  I love the way the house smells when you cook in the kitchen!

Ingredients

• 3 small butternut squash (2lbs each)—peeled, seeded, & cut into 1/2-inch-thick half-moons
• 4 shallots
• 4 tablespoons extra virgin olive oil
• sea salt & black pepper
• 1 cup cooked and peeled sweet apples
• 1 cup apple cider
• 1 tablespoon cider vinegar
• 1 tablespoon dijon mustard
• 1/4 cup parsley, finely chopped

1. Heat oven to 375° F. Divide the squash and shallots among 2 large rimmed baking sheets. Toss the vegetables with a total of 2 tablespoons of the oil and season with a total of ½ teaspoon salt and ½ teaspoon pepper. Arrange in a single layer and roast, turning once, until golden brown and tender, 50 to 55 minutes.
2. Meanwhile, simmer the cider in a small saucepan until reduced to ¼ cup, 12 to 15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
3. Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.

I used butternut squash in a dish last weekend.  I had never cooked it before and I was surprised at how different it was to prepare! I've added this link to help you: http://www.wikihow.com/Cut-Butternut-Squash.  

"As long as the earth endures, seedtime and harvest, cold and heat, summer and winter, day and night will never cease." Genesis 8:22

Avocado Tuna Salad

As you probably already know, most canned tuna is processed and packaged with soybean oil. Even the cans that are advertised as "tuna in water" list soy as an ingredient. And with an autoimmune condition, you want to avoid anything that contains soy, right? I recently posted a soy-free brand of tuna on my Facebook page [https://www.facebook.com/profile.php?id=100006621737315].  It's called Wild Planet. You can find it at http://www.wildplanetfoods.com/.  The website also has additional tuna recipes.  It costs slightly more than common tuna products but it's worth it.  I found it at my local whole foods store. Here are the ingredients:

1 can of soy-free tuna

1 avocado

1 tablespoon extra virgin olive oil
1 teaspoon organic honey mustard

1 tablespoon chopped celery

1 tablespoon chopped pickle

1/2 shallot, chopped

This is a great meal to pack in your lunch cooler.  You can wrap it in romaine lettuce or eat it plain. A sweet apple on the side would make a great, energizing meal.  I need more vegetables in my diet so I'm going to add some peas to it next time, too.

"Train up a child in the way he should go, and when he is old he will not depart from it."

Proverbs 22:6

Crockpot Applesauce Pork Chops

If you're like me, you're probably constantly scanning recipes for non dairy sauces that you can use with your entrees.  Everything creamy has milk and/or eggs in it, right? Well, I've found something that will make your pork chops sweet, tender and delicious...applesauce! Not the store bought kind; those aren't very flavorful.  Find the sweetest apples you can in your whole food store and whip up some homemade applesauce (see my previous post on Grandma's Applesauce).  This time though, don't blend the cooked apples to a fine puree; blend it very briefly so that you have chunky applesauce.  You might even want to mash it instead of using a blender. You want to have pieces of apple in your applesauce.

Here's the blog link:  http://hashikitchen.blogspot.com/2014/07/grandmas-applesauce.html

The rest of the recipe is super simple!  Cover the bottom of your crockpot with a layer of pork chops; spread half of your applesauce over them.  Place a second layer of pork chops and spread the other half of applesauce over those.  Pour chopped carrots over the top.

Ingredients:
1-1 1/2 cups homemade applesauce
4 pork chops
sea salt to taste
1 cup chopped carrots

Cook on low for 6-8 hours; stir occasionally.  


Easy, right?!  Easy and delicious!!  The kids will love it, too!

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"I will praise You every day; I will honor Your name forever and ever." Psalm 145:2

Sensitive Tummy Protein Shake

Guar Gum 
Guar gum is a fiber from the seed of the guar plant.  In foods and beverages, guar gum is used as a thickening, stabilizing, suspending, and binding agent.  It is often used in coconut and almond milk products.  Side effects include increased gas production, diarrhea, and loose stools.  

Protein Powder
No matter what brand of protein powder you use for your shakes, they are all processed which can wreak havoc on a sensitive digestive system.  Most contain soy lecithin commonly disguised using other terminology such as lecithol, vitellin, kelecin, and granulestin. It's used as an emulsifying and stabilizing agent.  

So, why have I listed those two ingredients?  If you are currently using coconut or almond milk and/or protein powder in your shakes and frequently have digestive issues afterwards, you may want to try a different recipe.   You can make a delicious, thick smoothie that's high in protein without either of them. Remember my Facebook post on gelatin? https://www.facebook.com/profile.php?id=100006621737315; it's a great source of protein!

Protein Additive Ideas:
Two tablespoons of Great Lakes Gelatin = 14g protein.  
Two tablespoons of chia seeds = 4g protein.
1/4 cup of pumpkin seeds = 9g protein.

If you have a Vitamix or an equivalent blender, it will grind the pumpkin seeds to a powder and you'll never know they're in it.  Chia seeds are tiny and blend smoothly.

Blueberry Sensitive Tummy Protein Shake:

1 cup water
2 tbsp gelatin
2 tbsp chia seeds
1/4 cup pumpkin seeds (optional)
1/4 cup spinach
1-2 bananas
1/4 cup frozen blueberries
1 cup ice

Blend and serve!  Other fruit will work just as well.

Great Lakes Gelatin Products

"Rejoice in hope, be patient in tribulation, be constant in prayer." Romans 12:12

Crock Pot Beef Stew

I've always been a big fan of crock pot cooking... it makes the house smell good, everything cooks so tender and it's simple to clean up! Plus - I need leftovers for my lunches! I've been browsing recipe sites all week trying to find something tasty that also meets our needs. This recipe is a hodgepodge of what I found.   

Ingredients:
1 1/2 pounds of stew beef
2-3 cups of cubed butternut squash or sweet potatoes
2 cups carrots, diced
1 cup peas
1 stalk celery, chopped
1-2 shallots, diced
1 teaspoon thyme
1 bay leaf
1/2 teaspoon nutmeg
2-3 cups beef stock

Place all ingredients except the squash/sweet potatoes and peas in the crock pot; place on low for 8 hours. Add the squash or potatoes 1-2 hours before the stew is done.  Add the peas in right before you are ready to serve.

Like always, shop for organic products and grassfed beef.  Beef stock products may contain soy; you can find organic products in the whole food stores.  

"To God we are the aroma of the Messiah among those who are being saved and among those who are being lost."  2 Cor 2:15

BAZINGA! Pina Colada Smoothie

WOW!!!  You're gonna love this smoothie!  I've been experimenting with different ingredients to make a refreshing, tropical smoothie.  I think I have found it!!  

Ingredients:
1 cup coconut milk, unsweetened vanilla
1 teaspoon coconut oil
1/2 teaspoon coconut extract
2 tablespoons gelatin*
2 bananas
1/4 pineapple, fresh
juice from 1/2 lime, fresh
1/2 cup ice


* Ok, so if you follow us on Facebook, you might remember the post about gelatin.  I'm referring to Great Lakes Gelatin;  two tablespoons have 13g of protein! Check out the post on August 13th to learn more:  https://www.facebook.com/profile.php?id=100006621737315. I used the green can which is labeled "Collagen Joint Care."  It does not gel up in your smoothie.

As always, organic products are best.  Find your neighborhood whole foods store!

"And everyone who has this hope based on Him keeps himself pure, just as the Messiah is pure."  1 John 3:3

A Taste of Pumpkin

Pumpkin.  This is about the only thing that I buy in a can now-a-days.  It is the sole ingredient on the label.  No soy lecithin, maltodextrine, phenylalaline, fumaric acid or any other weird chemicals that I can't pronounce... just pumpkin.  I've always loved the taste and smell of pumpkin pie during the holidays or freshly baked pumpkin bread on a cold, winter evening.  But alas... gluten, dairy and egg, right?  No worries!!  You can still enjoy the delicious flavor of pumpkin in your diet without consuming these naughty ingredients.  I've found a couple of recipes that will work.  Try one and let me know what you think:

Pumpkin Meatloaf:

1 1/2 lb organic grass fed ground beef (85% lean)
1/2 shallet, finely chopped
1/2 cup pumpkin puree
1-2 tbsp chopped fresh parsley
pinch sea salt
pinch onion powder
pinch thyme

Mix it well with clean hands; pat it into a 9x5 loaf pan.  Cook at 350* for 65-75 minutes.

Pumpkin Spice Smoothie:
1 cup almond or coconut milk
½ cup canned pumpkin
½ banana
1 tablespoon raisins
½ teaspoon alcohol-free pure vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
pinch ground nutmeg
pinch ground cloves
pinch all spice

Blend it all up and you have a delicious breakfast or afternoon snack!

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"While the earth remains, Seedtime and harvest, And cold and heat, And summer and winter, And day and night Shall not cease."  Genesis 8:22

Waldorf Salad Wrap

Merriam Webster definition of Waldorf Salad:  a salad made typically of diced apples, celery, nuts, and mayonnaise

My definition:  a salad made of chicken, diced apples, grapes, celery, dried cranberries, walnuts, avocado, and olive oil.  Doesn't this sound delicious?!  Here's the recipe:

Ingredients:
2 cups cooked chicken, diced
1 medium sweet apple, peeled and diced
1 cup seedless grapes, halved
1 stalk celery, finely chopped
1/4 cup dried cranberries
1/2 cup walnut pieces
1 medium avocado, mashed
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice

You will also need your choice of greens for an outer wrap; I prefer romaine lettuce. Toss the first six ingredients together in a large bowl.  Add the avocado and olive oil until well blended.  Mix in the lemon juice.  Spoon the contents in to the lettuce wrap and enjoy!!

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"A generous man will himself be blessed, for he shares his food with the poor."
Proverbs 22:9

Naturally Sweet Baked Apples

I love the taste and smell of baked apples! 

I find it odd that all of the recipes I have found include brown sugar.  If you use the right type of apple, they will be naturally sweet.  And instead of using butter -- you guessed it -- ghee!  Here's the recipe I used for dinner:

Ingredients:
5-6 sweet apples; peeled, cored, and chopped
2 teaspoons ghee, melted
ground cinnamon 

Place the apples in a covered baking dish; pour in the melted ghee and sprinkle cinnamon to taste.  Cover the dish and bake at 350* for about 45 minutes.  

Simple, right?  That's all you need to add a sweet, healthy side dish to your meal.  

How to choose the right apple:  here's a website that describes every apple you can possibly imagine!  http://www.orangepippin.com/apples.  Look on the righthand column for a list of the top ten. 

"Therefore, if anyone is in Christ, he is a new creation. The old has passed away; behold, the new has come."  2 Corinthians 5:17

Honey Sweet Peas & Carrots

Did you know that peas are a good source of protein?  There are 8 grams of protein in one cup of peas! Carrots -- on the other hand --are rich in vitamin A and a good source of fiber. Together, they make a great side dish for a healthy dinner.  I tweaked a simple recipe that has probably been around forever by taking out the butter and sugar. Instead, I used my beloved ghee and some honey.  Here's the recipe:

Ingredients:
8oz frozen peas
5-6 carrots, chopped
2 teaspoons ghee
2 teaspoons honey

Place the ghee in a skillet.  When it has melted, toss in the carrots.  Saute the carrots until they are tender (~15 minutes). Add in the honey when the carrots are almost done.  Lastly, toss in the peas and heat for about 3 more minutes.

This dish has a sweet, buttery flavor that even the kids will love!  

"God satisfies the thirsty soul.  God fills the hungry soul with good things."
Psalm 107:9

Plan Like Mom

One of the challenges of eating healthy for me has been planning meals.  I'm sure most of you can relate to that if you live in a "drive-thru window" society.  It's just too easy and convenient, right? Even if I could not get fast-food for lunch, I used to eat in the cafeteria or the closest "grab & go" location at work.  I had no meal planning skills whatsoever!  

One of my friends has a child with celiac disease (gluten intolerance) so they have to plan for gluten-free meals 24/7.  She told me that she spends Sunday evening preparing, cooking, and packing each meal for the upcoming week.  Good advice, isn't it?  So yesterday, I packaged up 5 smoothie meals for the freezer.  Awesome idea!  So this is my new goal: plan, shop, prep, cook and package... just like my mom used to do!  

"A goal without a plan is just a wish."  Antoine de Saint-Exupery

Berry Smoothie

I went on vacation last week to Mexico.  I didn't have room for my blender and all the ingredients to make my beloved protein shakes.  Since my usual routine consists of at least one shake a day, I was a little worried how I would manage without them.  As it turned out, I managed even better!  Apparently the protein powder doesn't agree with me -- and I think I have tried a dozen different brands.  I've always thought it was the main ingredient in a healthy shake.  But yesterday I tried this recipe and now I realize that I do not need those expensive protein powders to make a healthy, delicious shake!  

1 cup coconut milk

spinach, small handful

1-2 dates

1/8 cup walnuts, crushed

1 banana

1/4 cup berries

Blend the coconut milk and spinach so they are pureed.  Add the dates and walnuts; blend in banana & berries until smooth.

I've trimmed the portion size of most ingredients in this recipe for the novice smoothie maker; it packs quite a dose of fiber -- especially for newly transformed gluten addicts like myself!  You can increase or decrease ingredients to your taste and it will still taste delicious. And there is actually a decent amount of protein if you are using all the ingredients. According to the USDA, here's your protein stats: 1 cup walnuts = 4g; 1 cup spinach = 1g; 1 banana = 1.3g; and 5 dates = 1g.

If you are hesitant to add greens, I understand completely.  I thought it would taste less than pleasant with spinach but you actually don't even know it's there.  And the more you add, the darker your smoothie will appear.  It will still taste delicious!

A special shout-out to Jessica McCormick for sharing this recipe with us!

"An intelligent heart acquires knowledge, and the ear of the wise seeks knowledge."

Proverbs 18:15

Frozen Berry Delight

Frozen Berry Delight... sounds like something we're not supposed to enjoy, doesn't it?! But it's actually like a smoothie on a stick.  If you make protein shakes or smoothies, then you probably already have the ingredients in your kitchen!  All you need are some popsicle molds; if you don't own any, look around your kitchen and use your imagination (toddler cups, jello molds, paper cups, etc).  Here's all you need:

1 cup coconut milk

1 cup mashed bananas

1/4 cup berries

1/2 teaspoon vanilla (optional)

1 tsp honey (optional)

Blend it all up and pour it in the molds; freeze.  That's it!!!

The great thing about this recipe is that you can make several different flavors by changing what kind of fruit you add and keep them stocked up in the freezer.  And, now you can have dessert with your family!

"I am the true grapevine, and my Father is the gardener.  He cuts off every branch of mine that doesn't produce fruit, and he prunes the branches that do bear fruit so they will produce even more."

John 15:1-2

Grilled Cinnamon Zucchini

How many of you had buttered toast with cinnamon sprinkled on it when you were kids? Delicious, wasn't it?! Well last night, my husband grilled some zucchini with dinner. This time though - he spread some ghee and cinnamon on it for a little added flavor. Oh my gosh -- you guys have to try this!!! It tasted just like that toast we had when we were little! It's my new favorite treat.  Here's the recipe:

2 zucchini, sliced 
ghee
cinnamon

That's it!  Just slice the zucchini however you prefer, spread on some ghee, sprinkle with cinnamon and toss it on the grill.  




If you're not sure what "ghee" is, check my previous post called "Free To Be Ghee."  I'm so glad I finally tried this product!

Did I mention that my husband is an awesome cook?!  I'm so blessed to be his wife...

"From His abundance we have all received one gracious blessing after another."
John 1:16

Hashimoto's Kitchen Facebook Page

I'd like to be able to share some of your favorite recipes, too!  It's a little difficult to do with a blog, so I have designed a related Facebook page for us to meet.  Join the Facebook page so you will know immediately when a new blog post has been added AND so that YOU can share recipes that you have found with the other viewers.  Remember, no gluten, dairy, soy or egg in your recipes!!!

Join me at Hashimoto's Kitchen Facebook Page.  See you there!