Beautiful Beet Soup

Beets are absolutely BEAUtiful Super Food

NOT just because of their most beautiful colour but consider THey give a big nutritional punch loaded with potassium, magnesium, fiber, iron and vitamins A,C, and B6 which by the way is responsible for how your body metabolizes amino acids and lipids...Tons of make you smile and dance energy as well as Mega Magical Muscle Building !!!

I mean Beets are really cool okay

This soup started out as a Sauce for Rice Bowls and Steamed Veggies ...but somehow became so much more when a bunch of Beautiful BEETS and Onion jumped into the Blender ..added a few more tweeks and VOILA 

Beautiful Beet Soup

Ingredients: 

Coconut Oil 

1 Large Onion, chopped

2 Cloves Garlic, chopped

2 Cups Chopped Beet

1/2 Cups Tahini

2 TBSP Miso 

5 TBSP Lemon Juice, fresh squeezed ...nothing else is acceptable here ..its just not the same 

2 TBSP Tamari or Braggs liquid aminos

1 TBSP Ginger

3 Cups Water

In a Large skillet sauté Onion and garlic in Coconut oil, when onion is translucent add Beets about 1/4 cup water just a bit to take a bit of the raw out of the Beets

Blender or Food Processor:  Put all your ingredients in including you sautéed Beet onion mix (this will smell fabulous) Blend about 2-4 mins in Vitamix 

Low Fat Corn Bread TOO!

OH yeah ...since I included corn bread in the picture I might as well include the recipe in case you want to make it too.  Corn bread is super fast and easy...and I think compliments any soup or salad into a meal...kids LOVE corn bread

For some reason Corn bread makes me remember Taisa Hart ...I once tasted her corn bread at Aroma cafe when she absolutely insisted that I eat some... If anyone else remembers Taisa you will understand how much she tolerated someone saying no to her...even no thank you...just give in and eat the Corn bread....and I'm glad I did cause I am certain I have never tasted a better corn bread since...Mandolyn do you have her recipe?

So here is my recipe:

Corn Bread: 

1 Cup  Rice Flour or Spelt Flour (you can also use all purpose Flour)

1 Cup Yellow Corn Meal

1 Tbsp Sugar

2 tsp baking powder

1/2 tsp salt

1 Large Egg, lightly beaten

1 Cup 0 Fat Greek Yogurt

1 Cup Water

2 Tbsp Coconut Oil, melted 

Pre-heat oven to 400 degrees prep 9x5-inch loaf pan 

Whisk flour, cornmeal, sugar, baking Powder, and salt in a large bowl.

In a smaller bowl whisk together Egg, Greek Yogurt, Water, and melted coconut oil 

Stir Wet into Dry

Mix until just barley combined

Spread batter into your prepped loaf pan and bake for 22-25 mins 

A toothpick inserted into the center should come out clean

Serve in slices

TIP...1/2 cup tahini + 1/4 Cup Pure Maple Syrup ....spread this on your corn bread ...

Oh My GOSH !!!

enjoy your soup and bread my lovelies 

xoxo

Ashie Girl 

BBQ Salmon low carb sushi & Miso Dipping Sauce

I guess I probably Blog the same stuff a lot
But I think each time the ingredients are just a little bit different
I think My Blog is meant to inspire ...so pretty pictures of all new meals even if they are repeats STILL inspire...I feel inspired...do you??? lol
Nori Rolls are definitely a staple at my house
This Miso Tahini Dipping sauce adds a ton of flavour and is less salty than plain ol' Tamari / soya sauce
ALso it adds nutrition - bonus!!!

Todays Roll: ingredients makes
2 Nori wraps
2 TBSP 0 Fat Greek Yogurt
1/4 Cup Long grain Brown Rice
1/4 Cup BBQ Salmon (leftover from last nights yummy dinner)
2 Hard Boiled Eggs (I discard the yolks for this recipe I only want the whites)
4 Snap Peas
Yellow pepper Strips
Organic Salad Mix

Building from the Nori wrap up:

Nori Wrap (shiny side down)
Smear of greek yogurt
1/2 of your brown rice (sprinkle in a long thin line on top of your yogurt)
Add chunks of your Egg white and BBQ Salmon
Line up your snap peas and your yellow pepper
Top with salad mix
Wrap it up!!!

Miso Dipping Sauce:
Prepare to be obsessed with this stuff ...you've been warned!

2 tsp Miso Paste
1 tsp Tahini
1 tsp Braggs/tamari or soy sauce
1 tsp Dijon
1 clove garlic, minced
3 TBSP water

Just add these ingredients to a small canning jar or container with a lid
SHAKE it

Gluten Free Baked Brown Rice Pudding

Growing up my mom always made Rice Pudding with leftover brown rice
COMFORT FOOD ALERT
I still love this
I thought I would make a batch today and see how Boden likes it
I hope he likes it as much as I always have
as for desserts go I think this would be somewhat of a healthy one
Brown rice, milk, and just enough sweet
Cinnamon and vanilla extract
To me it just sounds like a big cookie pudding!
Only thing I did different was I used organic coconut milk
my mom always used canned milk
I am hoping it will come close to how amazing it was when she made it

Ingredients:

2 Cups Cooked Organic Short Grain Brown Rice
1 Organic Egg, lightly beaten
1 3/4 Cups unsweetened Coconut Milk
2 TBSP Agave (I used Local Honey)
2 tsp Vanilla Extract
1/4 tsp sea salt
1/4 Cup Organic Raisins
2 tsp Cinnamon

Heat Oven to 350 degrees

SO Easy!!!
In a Medium sized Bowl lightly beat Egg.  Add Coconut Milk, Agave, Vanilla, salt, Raisins.  Mix in your Brown Rice.  Pour into 2 Quart Casserole Dish
I lined my dish with parchment paper
I sorta dislike scrubbing dishes
parchment paper is pretty fabulous
It makes it so you don't have to grease your pan (yay)

Bake @ 350 for 1 hour
Cool and enjoy

Almond Butter Zucchini Cookies

A Visit to Quadra in August = Zucchini
Now what to cook!
How about Cookies?
I usually make some healthy 'cookies' for my lunch
I don't want butter
I don't want sugar
I don't even want flour
I just want something a little bit sweet to go with a cup of tea sometimes
Is that too much to ask?
Of Course not!
My cookies usually include rice flour, egg whites and stevia
Pretty standard
But since I had Zucchini
and Zucchini bread is super fabulous
why not throw some in the mix
Here is the invented Recipe
If you make some you COULD throw a few raisins or Choc chips
maybe some nuts or things that you think 'MAKE' a cookie
I think for some people having some chocolate chips in a healthy cookie bring happiness
Feeling satisfied with your food is huge
Being on a Diet forever....not realistic
Making healthy changes to the way you eat should not be something that lasts a few weeks or months while you get 'bikini body ready'
This is just silly
You sort of need to find a way to eat healthfully....and that is just the way you always eat
Eating mostly healthy but eating the things you love too
This is how I would like to live
AND
This is how I would like my kid to understand how healthy eating works too
That feels right

*Pre Heat Oven to 400 Degrees*

COOKIES
1/2 cup Almond Butter
1/4 Cup Hot water
4-5 squirts liquid Stevia
2 tsp Vanilla Extract
1/2 Cup Liquid Egg whites
2 Cups Grated Zucchini

1 Cup Rice Flour (you could use oat flour, spelt flour for fun)
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon

Method:
In a large Bowl mix almond butter with hot water until combined.  Add the remaining wet ingredients in order listed.
In another bowl whisk together the dry ingredients.
Add Dry to wet

Spoon onto silicone lined cookie sheet with tea spoon.
Bake in Oven 20 minutes
Cool
Enjoy!!!
xoxo
Ashie Girl

Nut Free Grain Free Sugar Free Muffins

Can this really be right?
Yes ...yes it can
The recipe I modified used coconut flour which I think would give you more of a cupcake
might be pretty yummy!
Right now
I am trying to take gluten out of my diet to see how my body reacts
sort of started out with wondering if Candida was a problem
Then just thinking that a break from Rice, Carrots, Oatmeal, and Fruit (sugar) might be a good idea
So far I can tell you it sucks
I have a weird rash on my chin
My tummy is in a bit of turmoil...but seems better every day
I think I am a pretty healthy eater and I guess it is hard to say that my body is reacting this way just because of the few things I have eliminated
But I can't help but think my body is detoxing
On the plus side my craving for Sugar and carbs have gone away
I think I usually balance these cravings by mostly choosing healthy alternatives
BUT I would often find myself really wanting to binge on big bag of pretty orange carrots or a crunchy stack of organic brown rice cakes...like I said I think these are healthy foods ...but it never really made me feel very well
I do think that the sugar ratio of carrots is often somewhat exaggerated
but if you eat enough of them....
anyways
I think I am feeling a lot better
the thing is thinking that maybe I will have to stick to eating this way
I mean ....I am already sort of a food freak among my peers
(ahhhemm sort-of haha)

Here is a recipe for lovely Zucchini Muffins
They made me happy
Without making my tummy crappy
Pretty with earl Grey tea
OH I also considered giving up tea
caffeine is not the greatest thing for us
SO THAT didn't work at all ....Not ready to give up my Lady Grey
One torture at a time

Muffins:
1/2 Cup Quinoa Flour
1/2 tsp Baking Soda
1/4 tsp Sea Salt
1/2 Cup Zucchini, peeled (I used about 1/2 Medium sized Zuc)
6 Stevia Tabs
1 TBSP Vanilla
2 Large Eggs
1/3 Cup liquid Egg Whites

Method:
Pre-heat Oven to 350 degreesPut all the Goodies into your blender Blend until smooth pour into muffin cups Bake 20 minutes

 Vanilla Frosting:
Greek Yogurt
Stevia to taste
Vanilla Extract...I used about 1/2 tsp

Enjoy xoxo
Ashie Girl

Copy Cat MAry's Crackers

These are yummy
And
I promise as easy to make as baking a batch of cookies
You can make these exactly how YOU like them
.....add some sea salt
.....maybe even Freshly ground pepper
BUT get crazier than that!
It's experimenting time
Try throwing in your favourite nuts, seeds or dried fruit
add Herbs too like Thyme, Oregano, Parsley
your options are endless

The base of these crackers are simple and super good for you
Cooked rice
And cooked Quinoa
If you have leftovers this is a great way to use them up

Pre Heat Oven to 350 degrees
Ingredients: 

1 Cup Cooked Brown Rice
1 Cup Cooked Quinoa
1/4 Cup Pumpkin Seeds
1/4 Cup Sunflower Seeds
1/4 Cup Chia Seeds
(add some sea salt if you like...I always find crackers way TOO salty this is the main motivation for making me own)

In your food processor combine Cooked Rice & Quinoa until it is kind of a mushy ball.
Add Seeds and a bit of water
This is pretty sticky stuff!
WOrd to wise start soaking your food processor bowl and tools as soon as you are done with them
trust me you wont want them to sit

Cut a piece of parchment paper the size of your baking sheet
Next using a rolling pin and some plastic wrap, roll out the mixture
Try to get it as thin as you can
Place the parchment onto your cooky sheet and bake for about 15 minutes
Pull you cracker pancake out and flip it over and bake another 10 minutes
Next put your hot cracker pancake onto a cutting board
Using a big knife cut into cracker squares
OR you can even use your hands to just break it into bite sized pieces
Bake your CRACKERS another 10 minutes or so until the pieces are nice and crispy
Let cool completely before storing

Enjoy
xoxo
Ashie Girl

Muscle Girl Cookies

1 Cup Oat Flour
1 tsp Cinnamon
1/2 tsp Ground Ginger
1 tsp Baking Powder

1/4 Cup Sunflower Seeds
1/4 Cup Pumpkin Seeds
1/2 Cup Raisins

1 Ripe Banana Mashed
1 small Apple, Grated
2 Carrots, Crated
1/2 Cup Egg Whites

Pre Heat Oven to 400 degrees

In a medium sized bowl combine first list and stir till combined.
Add the second list of ingredients and stir to combine

In another bowl mash Banana, add other ingredients and stir together

Add all ingredients together.  Mix together.

Using a teaspoon scoop small mounds onto silicone matt on baking sheet
Bake 20 mins or until golden brown