You can't find peace by avoiding life
- Virginia Woolf

What you eat determines the quality of your life.



Recent Tweets @

Posts I Like
0 plays

Rain on Your Parade by Duffy

shared from exfm

0 plays

Stepping Stone by Duffy

shared from exfm

Makes 12-14

Ingredients:

  • 2 tbsp coco powder (all natural – no sugar added)
  • dash of cinnamon
  • 1 can chickpeas rinsed and drained
  • ¼ cup agave + 2 tbsp (or for no-sugar use stevia)
  • ½ cup peanut butter (or almond butter, cashew butter or tahini butter)
  • 5 dates
  • 1/3 cup toasted coconut unsweetened
  • 1 tbsp vanilla extract
  • 2 tbsp ground flax
  • 1 tsp baking powder
  • 1/2 cup egg whites

Directions:

  1. Place all ingredients (excluding the coconut) into the food processor and blend until smooth (stopping to scrape down the sides).
  2. Toast your coconut (unsweetened/shredded) in a small frying pan over medium-low heat. Sprinkle coconut with 1 packet of stevia before adding to the food processor.
  3. Pulse coconut into mixture.
  4. Preheat oven to 350 F.
  5. Cover baking sheet with parchment paper. Add scoops of cookie batter to parchment paper spacing them out so they do not touch. I made mine fairly big so it ended up being two separate batches.
  6. Bake for 26 minutes – check on these often as every oven is so different!
  7. Place on a wire rack and let cool. These can be kept in a container or can also be frozen (freezing in pairs of twos will  give you an easy to grab snack without overindulging.
  8. Enjoy!

*For an extra protein boost feel free to add 1 or 2 scoops of protein powder and 1/4 cup of warm water before blending.
*For a special treat feel free to top with DAMY Cream Cheese Icing and toasted coconut!

DAMY Members - 2 Cookies for meal 2 (If you are on the last 4 weeks of the bikini body or are 5 pounds from your goals these are not a snack option (meal 2)).

Love the gluten-free, flourless and guilt-free recipes? Check out these high protein, zero guilt DAMY Kitchen Creations!


 

 

 

 

 

 

 

Signature Whole Wheat Kabocha(Pumkin/Zucchini) Bread (feat. Bread Machine)

Ingredients

100% Whole Wheat Flour  320g

Sugar 20g (optional)

dry-yeast 4g

salt 4g

Baked(boiled) kabocha 140g

oil(grape seed oil/coconut oil/olive oil) 20g

water 90ml

Directions

1) Bake kabocha and smash it (put it in the fridge to cool down)

2) Sift the flour and put sugar and salt. Mix them well in a bowl.

3) put cooled-down smashed kabocha in the bowl.

4) put water little by little (and oil little by little)  and knead it

5) put yeast to the dough and knead the dough well.

6) (optional) put raisin, peanuts, or other nuts as you wish.

7) make the dough into a ball shape and ferment it for an hour and a half or two hours.

(if you have a bread machine, use it to ferment the dough)

8) after fermentation, divide the dough into three, and make roll shapes 

9) put it in the oven for 25 minutes at 180 degrees Celsius 

10) Done! Enjoy it! 

paleo pie crust recipe

Paleo Pie Crust made with four ingredients –almond flour, salt, coconut oil, and egg, can cradle fruit or creamy pie filling.

Have you been craving a healthy, yet decadent fluffy pie made with very little added sweetener and all Paleo ingredients? Maybe with an almond flour crust? I have, and I’m sharing my latest inspiration with you in two installments –first comes this easy-to-make Paleo Pie Crust. Next, in a few days, will be a dairy-free Banana Cream filling.

I love baking with almond flour, it’s gluten-free, grain-free and much higher in protein than other gluten-free flours. While I don’t eat almond flour on a daily basis, it’s absolutely wonderful for special occasion treats such as this Paleo Pie Crust.

Paleo Pie Crustprinter friendly
  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9-inch pie dish
  4. Bake at 350° for 8-12 minutes

Makes 1 pie crust

This recipe is based on my Gluten Free Tart Crust Recipe. I took the time to retest it in a 9-inch pie dish to double check that it would work.

If you wish to use this almond flour pie crust for a pie that requires baking, simply do not pre-bake it. Load it up with your filling and bake according to the recipe of your choice, or until your pie is all the way cooked through. What do you think you’ll put in this Paleo Pie Crust? Fruit fillingcream fillingquiche –or something else altogether?

image

Warning: These photos may cause drooling, extreme hunger pains, & the immediate urge to cook. Please read responsibly. 

It’s Friday! I hope everyone had a wonderful 4th of July filled with friends,  family, food, and fireworks. I had a recipe for a breakfast panini I made Jeremy a couple weeks ago hidden in my computer files. I decided to bring it back to light and share it for my Fab Fit Friday post!

It’s the perfect light sandwich to pack for school, road trips, or work! It’s super easy to make and budget friendly. 

image

You will need: 1/2 small red onion, 1/2 large zucchini, 1/2 bell pepper, 1 tablespoon olive oil, 1 tablespoon garlic and parsley seasoning, 1/2 tsp black pepper, 6 slices whole grain bread, 5 egg whites, 1 egg yolk,3 slices applegate farms organic ham (optional)

image

-Chop up vegetables. 

-Saute vegetables, seasoning, and olive oil in a frying pan on high. 

image

Crack eggs into a bowl and mix together. (5 egg whites, 1 egg yolk)

image

-Heat indoor grill to 425. 

-If you do not have a grill, toast the bread or cook it like a grilled cheese sandwich on a frying pan. 

image

-Mix eggs and sauteed vegetables together. 

image

-.Poor 1/2 cup of the vegetable and egg mixture onto a non stick frying pan. 

-Cook on medium heat.

image

-Cook both sides of the egg like a pancake.  

image

-Once the egg is fully cooked, top a slice of bread. 

image

This recipe will make 3 paninis. Each slice of bread should be topped with 1/2 cup of the egg and vegetable mixture. 

image

-Top the egg and vegetable layer with one slice of ham. You can either add cheese, vegetarian meat, or whatever you’d like! 

image

-Top the sandwich with another slice of bread. 

image

Spray the grill with organic cooking spray or olive oil. Place the sandwiches on the grill and close. 

image

-Continue to check the panini by lifting up the grill. The bread will be crisp and their will be light brown lines. 

image

Makes 3 Paninis. 

Nutrition Per Panini: (depending on the brand of bread used) Rudi’s Organic Bakery has the best low calorie bread. 

215 Calories, 6 g Fat, 20 g Carbohydrates, 5 g Fiber 19 g Protein, 3 g Sugar

image

You can make a bunch in advance and wrap them up in tin foil to eat through out the week for breakfasts. If you freeze them, defrost them for two minutes, and then microwave for 45 seconds. 

image

Add to Pinterest

image

I paired Jeremy’s sandwich with grapes, cottage cheese and a pickle!

image

Ingredients

  • 2 Tbsp Ground Flax
  • 1 Egg White
  • 1 Banana
  • 1/2 Cup Almond Flour
  • 1 Tsp Vanilla Extract
  • 2 Scoops Vanilla Protein Powder
  • 1 Tsp Cinnamon
  • 1/4 Cup Dark Chocolate Chips
  • 1 Tsp Baking Soda

image

  1. Preheat oven to 350 Degrees
  2. In an electric mixer add: banana, vanilla and egg white. 
  3. Slowly add in dry ingredients.
  4. Mix in dark chocolate chips with a spoon.
  5. Bake 1 inch drops for 6-9 minutes. 

78 Calories Each 2g Fat 13g Carbs 5g Protein

applesauce Recipe

Chunky Applesauce Recipe

Homemade Applesauce – No Sugar Added

8-10 medium apples, peeled, cored and cut in chunks
I used a variety of apples. Some suggest only cooking apples.
2 Tablespoons lemon juice
3/4 cup water
1 teaspoon cinnamon
1/2 teaspoon salt

Peel, core and cut the apples into 1 inch chunks. Put them in a sauce pan and add the lemon juice. Stir them around. Add the water and the cinnamon and salt. Put the pan on high heat until it boils. Lower the heat and cover. Simmer for 20-30 minutes. For smoother applesauce, use a potato masher to mash large chunks.

Serve hot or cold. Keep in airtight container in the fridge or freeze for up to a year.

Almond Flour Bread

Not many people can say they can make homemade bread…Can you?


If you asked me about a week ago, I would have said no, too, but in my quest to cook a completely homemade meal from scratch for a Food Revolution Day brunch, I set out for the perfect recipe. I wanted something easy, gluten free, and of course, tasty!


So I found a great recipe on Elana’s Pantry and tweaked it a bit, and can now make my own bread! How cool is that?


The best part? It’s actually super simple!

Savory Almond Flour Bread
40 minutes to make // Yields: 12 small slices



Ingredients
Almond Flour/Meal* (2 1/4 cups)
Ground Flax Seed (1/4 cup) 
Salt (1/4 teaspoon)
Baking Soda (1-1/2 tsp.)
Eggs (3 large)
Honey (1 tbs.)
Apple Cider Vinegar (1 tbs.)
.

Instructions
1- Preheat oven to 300°F and use grease a  6.5 x 4″ pan. 
2- Combine the almond flour, flax seed, salt and baking soda in a large bowl. 
3- In a separate medium bowl, whisk the eggs, and then add honey and apple cider vinegar. 
4- Stir the wet ingredients into dry and mix only until combined. 
5- Pour batter into a 6.5″ x 4″ loaf pan pan and bake for about 25-30 minutes or until a knife comes out clean. 
.

- See more at: http://bombshellblueprint.com/2012/05/easy-almond-flour-bread-gluten-free/#sthash.tCc22cle.dpuf


For this kabocha squash pie, you’ll need:

  • 1/2 kabocha squash 
  • 1 16-ounce block of firm tofu
  • 5 cloves garlic
  • 1 tablespoon orange zest
  • 3 tablespoons nutrional yeast
  • 1 teaspoon ground ginger powder
  • 1 teaspoon granulated garlic powder
  • 2 tablespoons olive oil
  • salt to taste
  • 1 recipe of vegan pie crust, below

For the vegan pie crust, you will need:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter substitute (I use Earth Balance), cold and cubed
  • 1/4 cup vegetable shortening, cold and cubed
  • 3 tablespoons ice water
  • pinch of salt

Pre-heat oven to 350 degrees. Scoop out and discard seeds from squash. Rub kabocha squash with olive oil. Stuff garlic cloves inside the cavity and place the squash cut side down into a baking dish. Roast for 45 minutes to an hour. The squash is done when the skin is browned and softened and you can easily insert a fork into the flesh. Remove and allow the squash to cool.

In the meantime, mix flour with a pinch of salt. Add cold butter substitute and vegetable shortening into the flour. With a whisk or by hand, break the fat into small pieces until the mixture has a wet sand consistency. If you want, you can use a food processor and pulse until similar consistency is achieved. Stir in ice water until the dough barely comes together. Refrigerate for 15 minutes. Roll out the dough to 1/4 inch thickness and line the pie pan. Dock the dough with a fork. Bake for 15 minutes in 350 degree oven. Remove and set aside.