Month: September 2015

apple walnut bread

Posted on by theserialbakist

Baked apple walnut bread just in time for fall – my first fully original recipe!! It’s the guiltiest tasting guilt-free thing I’ve ever made. Give it a try!

RECIPE:

* 2 cups blanched almond flour (doesn’t get better than Bob’s Red Mill version)
* 2 tablespoons of baking powder
* 2 teaspoons of cinnamon
* ½ teaspoon of salt (I always use Himalayan pink salt)
* 2 eggs (organic, free range always best if possible)
* 4 teaspoons of room temp coconut oil (I use Spiral Organic for baking)
* 1/3 cup of unsweetened applesauce
* ½ teaspoon of pure vanilla extract
* ¼ cup of honey
* a few thin slices of apple (for topping)
* handful of raw walnuts (for topping)

Mix the dry ingredients in a bowl and put aside (almond flour, baking powder, cinnamon, salt). In a mixer (preferably), beat the eggs for 5 minutes until super airy and bubbly. While still mixing, add in the coconut oil, applesauce and vanilla and mix for another 2 or 3 minutes. Add the egg mixture to the dry ingredients, add in the honey and stir with a fork until incorporated.

Add a piece of parchment paper to a loaf pan length wise (pan should be 6-7 inches long).  The parchment helps you pull the bread out of the pan when finished. Pour the batter into the pan and add sliced apples and walnuts to the top of the batter. Bake in a preheated 350 oven for approx 35 minutes (until a knife comes out clean).

Let me know what you think if you try it!

photo by http://www.kyleespeletaphotography.com/

zucchini ramen

Posted on by theserialbakist

Lunch today was AMAZING applesauce pulled pork from @gimmesomeoven atop super filling and almost too healthy zucchini ramen “zoodles” with a side of avocado sauce. There is a full zucchini in this photo! Super simple, give it a try!

RECIPE:

Applesauce Pork:

* 3-4 lb Pork Loin (I always use the fresh pork loin from TJ’s)
* 1 white onion sliced
* 1 cup of unsweetened all natural applesauce (the recipe calls for apple cider if you prefer)
* 1/4 cup of apple cider vinegar
* 1/4 cup of raw honey (the recipe calls for brown sugar, but honey works just as great without the refined sugar!)
* 2 teaspoons of salt (I used Pink Himalayan salt)
* 2 teaspoons of cinnamon
* 1 teaspoon of pepper (I left this out because I’m not a pepper fan)
* 1 bay leaf (I left this out because I’m a bad Italian and don’t like bay leaf)

Chop the raw pork into 4 pieces and lay on top of half of the sliced onion in the crock pot. Place the rest of the onions on top of the pork. In a bowl, mix the rest of the ingredients and then pour on top of the onion and pork. Cook on low for 6-8 hours until the pork easily shreds with two forks.

Zucchini “Ramen”:

The only thing you need is a whole raw zucchini and the incredible amazing VEGETTI. This thing spiralizes zucchini, carrots, beats, etc in under 5 mins. It’s only $15. Get one. Spiralize your zoodles and heat up for 5 mins on medium heat in a little olive oil and salt, and they are ready to eat. I would only cook them for a few minutes because they are tastier when they are not overcooked.

Avocado sauce:

In the food processor – half an avocado, 1 tablespoons of olive oil, a dash of salt, 2 slices of tomato. Blend until creamy!

photo by http://www.kyleespeletaphotography.com/

zucchini sweet potato hash

Posted on by theserialbakist

Breakfast for lunch – zucchini sweet potato hash!!

Recipe:

-1 medium sized zucchini
-1 medium sized sweet potato
-1/2 white onion
-1 clove of garlic
-1/4 cup of almond flour
-1 egg
-1 tablespoon of sliced jalapeno
-1/2 teaspoon of cayenne
-1/2 teaspoon of turmeric
-1 teaspoon of pink Himalayan salt
-1 tablespoon of ghee

Shred the zucchini and sweet potato (leave both unpeeled). Try to get as much liquid out of the zucchini and potato as you can. I press the shreds in a clean dry dish towel which works great.

Blend the onion, garlic and jalepeno in a food processor to chop it quickly. In a large bowl, mix with the grated zucchini and sweet potato, and add the rest of the ingredients until fully incorporated.

Roll the mixture into balls with your hands, squeezing out any excess liquid. I used about 1/4 cup per hash ball.

In a pan lightly coated with ghee already at medium/hot temp, press and cook the hash balls for about 4-5 minutes on each side until crispy brown. Using a fork to keep the hash together when flipping helps to keep them from falling apart.

Serve hot, with a fried egg and balsamic greens on top. This also taste great with a dap of greek yogurt on top as well.

photo by http://www.kyleespeletaphotography.com/

meatball salad

Posted on by theserialbakist

Lunch today: Turkey Meatball Kale Salad…warm meatballs in a light and easy homemade mushroom and heirloom tomato sauce, on top of crisp balsamicy kale! It’s the boyfriend’s favorite thing I make, so it must be good. J I was able to easily make this with all organic ingredients. #PALEO, #ORGANIC and #LOWCARB  #HEALTHY goodness.

RECIPE:

-1/2 white onion
-1 head of garlic (yes the whole thing!)
-2 tablespoons of sliced jalapeno
-3 medium sized heirloom tomatoes (cut into quarters)
-1/2 cup white mushrooms (sliced)
-6 turkey meatballs (fully cooked, homemade or frozen)
-2 tablespoons avocado oil
-3 cups baby kale
-2 tablespoons extra virgin olive oil
-1 tablespoon balsamic vinegar
-1/2 cup shredded beets
-1/2 of an avocado
-pinch of pink Himalayan salt

In the food processor, blend the onion, garlic and jalepeno. Add to an already medium/hot pan with the avocado oil (best for high heat cooking). Once the onions are soft, add the mushrooms and tomatoes.

Once the tomatoes are nice and steamy, pierce them with a fork to help get the juices flowing. Add the cooked meatballs and keep stirring on medium/high until for about 8 minutes, making sure to flip the meatballs and tomatoes to cook all sides. Add a little more avocado oil if needed.

While that is cooking, toss the baby kale in the balsamic and olive oil and add a pinch of salt. Slice the avocado, shred the beets and add both to the salad.

Once the meatballs are fully warmed, and the tomatoes and mushrooms have thickened into a nice sauce, scoop all of it onto the salad and serve warm!

I had to get back to work, so I went with the frozen natural turkey meatballs from #TraderJoes. I threw them in frozen and cut in half once they were soft to help them cook up quickly. I promise these won’t disappoint, one of my favorite things from TJ’s – full of healthy lean protein!

#gethealthymofo

photo by http://www.kyleespeletaphotography.com/