Easy Taco Bar and Vegan Taco "Meat"

Taco Meat: Grain Free/Gluten Free/Vegan/Soy Free

Today we had a fun filled family day at the zoo, so what better way to end the day than a fun food dinner!

We love Chipotle, but sadly we recently learned that many of the items we order are GMO products. We know that the vast majority of restaurants use GMO products, which is why we eat at home, almost always. Seriously, we dine out once or twice monthly, at most. The thing that upset us the most is that Chipotle promotes that they use fresh, healthy products.....I digress. My 6-year-old Prince has started an Against Monsanto YouTube channel. Here is his most recent video, where he expresses his sadness about losing Chipotle.

Let's get back to our fun food dinner. After the zoo we whipped up and easy peasy Taco Bar.

Are taco bar consisted of the following items: Organic taco shells and organic tortilla chips, homemade guacamole, homemade salsa, dairy and vegan cheese, chopped green leaf lettuce, freshly cooked black beans (they were in the crockpot when we were at the zoo), cilantro-lime-jasmine rice and our delicious taco "meat."

The Prince loved walking around the "bar" and making his own taco! King Dad and I did too. Can you see the cute little trays we made our tacos in? The Prince picked those out from the dollar section at Target, and hubs lined them with parchment paper while I set up the food. Such easy to clean up!

RECIPE TIME!!!

I want to share with you our delicious vegan/soy free taco "meat" recipe. Keep in mind King Dad is a meat eater and even he is a fan.

What you need:

1 head of cauliflower, organic

1 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

1/8 to 1/4 red pepper flakes

2 Tbls coconut oil, organic, unrefined

What you do:
Rinse, chop and then grate the entire head of uncooked cauliflower into a bowl.
Add all of the seasonings to the grated cauliflower, sans the oil, and combine well.
Over medium heat, heat the oil in a large pan.
Add the cauliflower to the oil and cook for several minutes, stirring frequently.

Serve immediately.

Breakfast Strawberry Shortcake

Gluten Free/Grain Free/Dairy Free

Here's the deal: I consider this a breakfast meal, because it is light in sweetness and made with almond flour "shortcake" which gives you added protein without the heavy carbs that a lot of GF baking comes with.

When I had to start cooking gluten free (GF) I quickly realized that the myth I had heard about losing weight when going GF was so not true, when it came to baking with the typically flour replacements: rice flour, potato starch, tapioca starch, pre-made mixes like the delicious Pamela's, etc. Some of those products typically have a higher carb index than even wheat flour and left us feeling heavy an icky.

Thankfully, I discovered almond flour. Most of my baking focuses around it and being grain free (most of the time) seems to really make us feel better.

So, If you haven't tried almond flour, this is a yummy recipe to start with.

The night prior ( or many nights prior) place a can of coconut milk, right side up in the refrigerator, so the top of the milk will completely separate and stiffen.

What you need:
 

"Shortcake":

1 cup almond flour, packed

2 eggs, free range

2 Tbls honey, organic, raw/unfiltered (if possible)

1/4 tsp baking soda

1/2 tsp apple cider vinegar, organic, raw

1 tsp, vanilla extract, gluten free

Strawberries:

1 1/2 cup strawberries, sliced, organic

2 Tbls  honey, organic, raw/unfiltered (if possible)

Whipped topping:

1 can coconut milk, full fat (Thai coconut brand works very well), organic

1 Tbls honey, organic, raw/unfiltered,(if possible)

1 Tsp vanilla extract, organic

What you do:

"Shortcake":

Mix all ingredients in large mixing bowl. Pour mix into muffin pan that is lined or well oiled. Makes 4-5 muffins. Bake on 350 for 18 to 20 minutes. Check with toothpick and set aside to cool.

Strawberries:

While muffins are baking.

Mix strawberries and honey and place in refrigerator to produce liquid ( if this is done the night prior, it will make more juice)

Whipped topping:

While muffins are baking. Carefully, without shaking, remove coconut milk from refrigerator and remove top of can. Scoop ONLY the thick milk from the top of can and place into mixing bowl; once you get to coconut milk liquid, stop scooping. Add vanilla and honey to thick coconut milk/fat and using an electric mixer,  mix coconut mixture until firm like whipped topping. If you get the thin liquid from the can your topping may not become stiff, placing it in fridge may help.

Once muffins are cooled, slice on in 1/2, place both halves in a bowl, add strawberries and whipped topping and enjoy. 

This may seem like a lot of steps, but it is honestly fairly easy. I can easily whip this up early in the morning before hubs is off to work. Enjoy.

 

Amazing Flourless Blueberry Pancakes

Gluten Free/Grain Free/Flouless/Nut Free/Milk Free

I found this new blog, www.greenkitchenstories.com, that I'm in love with; this recipe is slightly, very slightly, adapted from their recipe.  Run and make these flourless pancakes.

These take a matter of seconds to whip up and there is zero guilt in enjoying these pancakes!

Go enjoy and adapt if needed :)

  

What you need:                                                            

                                                            

2 fork smashed bananas, organic 

3 eggs, free range

1/2 cup unsweetened shredded , organic, coconut
1/2 tsp cinnamon

 1 tsp vanilla, organic

 3/4 cup blueberries, organic 

Coconut oil, unrefined, organic for cooking pancakes.

 

What you do:

Whisk all ingredients, expect blueberries.

Fold in blueberries after everything else is mixed well.

Cook a scant 1/4 cup of batter to make each pancake.

Cook with coconut oil or butter over medium heat to ensure middle gets cooked! 

I served the Prince's with maple syrup, but these are so flavorful you don't need it!

 

A Healthy "Truffle"

Gluten Free/Grain Free/Easily Vegan

I have made real truffles before and they were just “okay” per my boys, but this healthy version is LOVED by them! I promise, I would never make up stories about food! They sincerely love these bad boys.

These can be enjoyed as a energy snack, breakfast, or dessert! We have eaten them on all those occasions; I hope you like them as much as we do.

What you need:

1 cup raw almonds

1 and ¼ cup pitted dates, organic, chopped in ½ (to be kind to your food processor)

Zest of one orange

3 Tbls honey, organic, raw

3 Tbls cocoa powder
Shredded unsweetened coconut, organic, for rolling (optional)
Coconut oil, organic, unrefined

What you do:

Place almonds in food processor until finely ground.

Add dates and pulse two or three times.

Add cocoa, orange zest, and honey.

Process until a thick mixture or ball forms. 

Here is where I put a bit of coconut oil on my hands so the mixture doesn’t stick to me.

Take about 1 Tbls of mixture, roll into a ball and then roll in shredded coconut.
Place on dish lined with parchment paper.

Makes about 15 truffles/balls.
 

Eat immediately or place in refrigerator to stiffen.
 

Either way they are OH. SO GOOD!!!!!!! Healthy food can be delicious!

 

Apple Cinnamon Crunch Quinoa

Gluten Free/Grain Free/Vegan

This is a healthy, delicious, grain free substitute to oatmeal. I promise, I'm asked all the time if my Prince eats the dishes I post and my answer is the same, everything I cook is tested by our Prince. This is a dish that he really enjoys.

I think this will be a perfect way to start our morning tomorrow!

What you need:
 

For Quinoa (pronounced keen-wah):

½ cup water

¼ almond milk, unsweetened, original

½ cup quinoa

½ tsp vanilla extract

½ tsp cinnamon
 

For Apples:

2 apples, organic, peeled, cored and chopped 

¼ tsp cinnamon

1/8 tsp nutmeg

2 Tbls honey, raw, unfiltered…(vegan: use vegan substitute)

2 tsp coconut oil, organic, unrefined

¼ walnuts, chopped

What you do:
 

For Quinoa:

Place all ingredients in a small sauce pan/pot.

Heat covered, on medium heat, until initial boil.

At the beginning of a boil, immediately turn to low and cook for 15 minutes, or until all liquid is absorbed.

Set aside for 4 to 5 minutes, then fluff with a fork.

For Apples:

Heat coconut oil in small sauce pan/pot.

Mix apples, cinnamon, nutmeg and honey in a bowl.

Add to melted oil and frequently stir until apples are beginning to soften and prior to honey becoming overly sticky.

Remove from heat.

In a mixing bowl add fluffed quinoa, cooked cinnamon apples and walnuts. Mix well.

This recipe makes about 2 cups, recipe can easily be doubled.

Enjoy and report back!!

 

Happy Father's Day

To all the King Dad's out there and to the  Queen Mom's or Royal Grandparents who sometimes have to step in and take on the Daddy roll, today we hope you are honored and love.

The Prince hit the jackpot with his King Dad!

Enjoy your day. Eat Something Healthy and Delicious!!!

"Baked" Cinnamon Apples Sweetened with Honey

Gluten Free/Grain Vegan/Nut Free/Easily Vegan

Okay, so these aren't technically "baked", but you will never know the difference. The Prince has been a fruit addict since early childhood, but I know kiddos and grown folks who don't eat much fruit....this will convert them.

What you need:

4 apples, organic, peeled, cored and sliced

3 TBLS honey (or vegan substitute)

1 tsp cinnamon

1 TBLS coconut oil, organic, unrefined

What you do:

Place sliced apples in mixing bowl, add honey and cinnamon; mix well.

Melt coconut oil in sauce pan/pot.

Add cinnamon apples.

Cook over medium heat.

Frequently stir (do not leave unattended, these will burn quickly), until desired apple softness is desired.
 

Enjoy!