{Hazelnut-Oat Baked Apples}

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Sun-dried tomato & Basil Chicken Pasta {gluten-free}

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 Mmmmmm!!! That’s the only sound coming from me as I savor every bite of this pasta! Wow you are going to love this dish.

scroll down to see what you’ll need and how to make this…

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Here’s what you’ll need:

1 lb bag of Tinkyada gluten-free penne            

1 can of diced organic tomatoes                      

6-7 Basil Leaves.                                                      

1 cup of sundries tomatoes 

2 tbsp Avacado oil

5 garlic cloves (chopped)

2 cups organic spinach 

3 organic chicken breasts

1/2 tspn. Red pepper flakes 

1 cup of white wine 

Directions: 

1. In a sauce pan, add avacado oil, white wine, garlic, and the diced tomatoes. Bring it to a boil.

2. Cut the chicken into small cubes and add to the pan. Then, boil your pasta. 

3. When the chicken is fully cooked (15 min on med. heat), add in the spinach and 3 chopped basil leaves. Add in the red pepper flakes, salt and pepper too.

4. Turn heat to low, and add in the cooked penne pasta. (Trick- always rinse gluten free pasta after it’s finished cooking) it removes any gooey film. 

5. Add in the remaining spinach and basil (and more if needed :))

Garnish with a bit of Daiya cheese or Ramano cheese 🙂

enjoy!

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Blueberry Qunioa Flax-Cakes

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EatKlean w/ Kaitlin Riceputo

bp1 In case you haven’t been able to figure out, my weakness is waking up to yummy pancakes and coffee on Saturday morning. I  REFUSE to start my morning with junk food (or eat it any time of the day really) so I make it my goal and my passion to create delicious ways to eat healthy in the morning. These blueberry, quinoa flax-cakes will blow your mind away!!

bp4 Like I shared in an earlier post, the only way I make pancakes is with my blender. It makes my life so much easier. You can throw all you ingredients in the blender and easily pour the perfect amount in the pan.

bp6What you’ll need to make these yummy flax-cakes:

1. 1 cup of quinoa flakes
2. 1 cup of GF Pamela’s baking and pancake mix
3. 1 egg
4. 3/4 cup of water
5. 1/2 cup of almond milk (or flax milk if…

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Carrot Banana Bread {gluten/dairy free}

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Moist Carrot Banana Bread

bread1 This bread is so moist, fluffy and mouthwatering, you’ll have a hard time believing its loaded with veggies and nutrients. It is sweetened only with fruit and a little bit of honey.

Here’s what you’ll need: (ingredients) <organic always> 😉 😉

– 2 cups of Pamela’s gluten free baking mix
– 3 eggs
– 3-4 ripe, mashed bananas
– 2 whole carrots, grated
– 1 cup of honey
– 1 cup chopped walnuts
– 1 tsp. vanilla extract
– 1 tsp. cinnamon
– 1/2 cup safflower oil or coconut oil (liquid)
– 1 tbspn. ground flax seeds
-1 tbspn. brown sugar to sprinkle on top of the bread

Directions:

Mix all the dry ingredients, except only 1/2 cup of nuts, into a large bowl. The rest of the nuts will be used over top of the batter. Add in the oil, beaten eggs, mashed banana, grated carrots, vanilla extract and honey. Coat the loaf pan with coconut oil or safflower oil. Pour the batter in the pan  and then sprinkle the brown sugar and 1/2 of the remaining nuts over top of the batter. Bake at 375 for 45 min.

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Enjoy,

K8lin ;-P

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{Paleo} Coconut-Hazlenut Mahi

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fish1  PALEO COCONUT HAZLENUT CRUSTED FISH

Sometimes, you just need to spend a day at your mama’s and make yummy dishes. This is how my Sunday evening was spent. I always get the greatest health tips and recipes from my mama. My mom always makes the best fish ever! I am so excited to share this yummy recipe with you that I got from my mama. 🙂

What you’ll need

– 5-6 fresh fish filets. (cut into smaller pieces)
– 3 organic eggs
-1 cup of organic almond milk.
– 1 cup of shredded coconut
-1 cup of almond meal
-1 cup of hazelnut meal
a dash of salt and a dash of garlic salt

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Directions:

In one large bowl, wisk the eggs and almond milk together
In another bowl, add the two nut meals, shredded coconut, and salt
Add coconut oil to a skillet, on medium heat
Add the fish filets to the egg mixture
Take the fish from the egg mixture and roll around evenly in the nut meal mixture (Make sure all sides are evenly coated)
Place the fish into a the skillet.
Repeat the process until all fish are cooked golden crisp.

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ENJOY,

 

<>< Kaitlin

Mocha Maca Frappuccino

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photo1-1 Did you know that Starbucks’ mocha frappuccino contains 400 calories??!! That is just insane!! This delicious, coffee treat will satisfy your cravings and only cost you 75 calories! This Mocha Maca Frappuccino will have you doing cartwheels! Not only does it provide a delicious, healthy boost of energy, but it is easy to make and very low in calories. It is completely dairy free and naturally sweetened with vanilla stevia, coconut nectar, and raw cocoa powder.

photo8 Here’s what you’ll need:

Ingredients
2 cups strong brewed coffee, chilled
¼ cup vanilla flax milk (or coconut milk, coconut creamer)
2 tablespoons cocoa powder
1/2 tspn maca powder
1 tablespoon vanilla extract
10 drops chocolate or vanilla stevia or  2 tspn (coconut nectar)
pinch sea salt
ice
Instructions
Combine coffee, flax milk, cocoa powder, vanilla, maca powder, stevia and salt in a blender. Puree until smooth about 30-60 seconds.
Add a scoop or two of ice and puree for additional 45-60 seconds on high.
Pour into a glass and garnish with a sprinkle of cocoa powder

photo5 Enjoy this mouthwatering treat without all the garbage, guilt and excess calories.

<>< Kaitlin

 

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