Grain Free Broccoli Nuggets

Grain Free Broccoli Nuggets

Grain Free Broccoli Nuggets

We all know that we need to eat our veggies, but getting our children to eat them can take time and patience.  These broccoli nuggets are child friendly, packed with fiber and protein.  Best of all they are the same shape as chicken nuggets so little hands can pick them up with ease.  Serve these plain or with a child friendly dipping sauce and watch them disappear.  The D-Man likes these with homemade mayonnaise mixed with horseradish, but you can also use homemade or organic ketchup, honey mustard, or even with a dollop of creme fraiche.

Ingredients:

16 Ounce Bag of Frozen Organic Broccoli Florets (cooked and cooled)
2 Large Pastured Eggs (or 3 small pastured eggs)
1 Cup Organic Hemp Hearts
1 Cup Shredded Cheese of Choice (cheddar, swiss, jack, etc.)
2 Tablespoons Ground Organic Chia
1 Tablespoon Organic Italian Seasoning
1 teaspoon Sea Salt
1/2 teaspoon Organic Onion Powder
A few Grinds of Fresh Pepper

Note:  If you are making these for children season for your child’s taste.

Directions:

Preheat oven to 375 degrees F.
Line a cookie sheet with parchment paper (this will make the nuggets easier to remove).
Place the cooked and cooled broccoli florets in a food processor.
Pulse broccoli a few times until it is uniform (no florets remaining).
Add the rest of the ingredients and pulse until well combined.
Let the puree rest for 3 minutes, if it look too thin to hold it’s shape add a little more chia.
Using a cookie scoop that holds 2 tablespoons scoop the puree and place on the cookie sheet.
Bake for 15 to 20 minutes until lightly browned on top.
Remove from the oven and cool slightly before serving.
To keep leftovers fresh, place in an airtight container in the refrigerator or freeze for later use.

Healthy Snacks, Recipes

Watermelon Agua Fresca

Watermelon Agua Fresca

Watermelon Agua Fresca

Agua  Fresca (which translates to cool or fresh water) is a refreshing drink that is a summertime favorite in our home.  Sweltering heat and humidity are no match for this thirst quenching treat on a hot summer day.   Agua Fresca is not thick like a smoothie or  slushy drink, it’s simply an infused water packed with flavor.  If you are not a fan of Watermelon, you can substitute your favorite summer fruits.  Nectarines, peaches, berries, the possibilities are limitless.

Please note the measurements in this recipe are approximate.

Ingredients:

4 to 6 Cups Cut up Organic Watermelon (seeds removed)
Freshly squeezed juice from 1 or 2 small Organic Limes
1/4 to 1/2 Cup of Cold Water (if your watermelon is very juicy use 1/4 cup water)
1 Tablespoon Raw Honey, Coconut Nectar, or Stevia to taste
4 medium sized Organic Mint leaves (optional), extra mint for garnish
Tall glasses filled with ice

Directions:

Place watermelon, and  cold water (start with 1/4 cup and add more if needed) in a blender.

Blend on low until combined.

Add the juice of the limes, sweetener of choice and optional mint, blending until the top begins to look frothy (this will take about 1 minute).

Pour into the glasses filled with ice, garnish with extra mint (optional) and serve.

Recipes

Grain Free “Stick to your Ribs” Blueberry Pancakes

Hearty Grain Free Blueberry Pancakes

Hearty Grain Free Blueberry Pancakes

I needed to fix a “stick to your ribs” kind of breakfast last weekend, the type of breakfast that makes you forget about eating lunch…these pancakes certainly exceeded my expectations.  While not the prettiest pancakes I’ve ever made, (nor the best photograph ever taken for this blog), the combination of coconut flour, ground chia, blueberry fiber and unflavored gelatin made these flavorful pancakes a nutrient dense powerhouse that fueled us through hours of yard work on a hot and muggy day.  These pancakes were loaded with fiber, antioxidants, amino acids, and Proanthocyanidins.  While blueberries are a good source of Vitamin K, Vitamin C, Manganese, Copper and Fiber, several studies have found that the proanthocyanidins in blueberries can help prevent sun damage.  Served with pastured eggs this breakfast kept us going for hours.

Ingredients:

4 Pastured Eggs (at room temperature)
1 Cup of Coconut Milk (Raw Milk, Nut Milk, or Rice Milk can also be used)
2 – 3 Tablespoons of Raw Honey (melted if solid) or Maple Syrup
½ Cup of Coconut Flour (sifted)
1 teaspoon Organic Ground Ginger
1 teaspoon Organic Ground Cinnamon (optional)
1 Tablespoon Vanilla Extract
2 teaspoons Ground Organic Chia Seeds
1 1/2 teaspoons Unflavored Gelatin (I used Great Lakes)
1 Tablespoon Organic Blueberry Fiber (Optional)
½ teaspoon of Celtic Sea Salt
1 teaspoon of Baking Soda
2 teaspoons Baking Powder
1 Cup Fresh Organic Blueberries (washed, dried and stems removed)

Directions:

Beat the eggs in a medium sized bowl with a hand mixer until they are foamy.

Add the honey and the milk to the eggs and beat to combine.

Combine all the dry ingredients in a small bowl.

Pour the dry ingredients into the egg, milk, honey mixture.

Using the hand mixer beat on a low speed until the batter is well combined (no visible lumps).

Gently fold the fresh blueberries into the batter using a spoon or spatula.

Preheat a skillet over medium heat with oil (I use a combination of pastured butter and coconut oil)

Pour batter onto hot skillet. (I pour my batter using a measuring cup, smoothing the batter if necessary with the bottom of the cup).

Keep the pancakes small, this will make them easier to turn over.

Cook the pancake for approximately 1 to 2 minutes, then flip and cook for another minute or two.

Breakfast, Recipes