Happy Halloween!

Hope you have a FUN & FABULOUS Halloween!

 Click here to see more costume pics. :0)

Taco Seasoning Recipe (Onion-free, Garlic-free)

I've been wanting to make my own taco seasoning for a very long time. I've recently gained confidence mixing spices, and decided to tackle taco seasoning once and for all. The blend I've come up with is amazing. It's not spicy, just a great blend of Mexican flavors, and is perfect for ground beef. Use the seasoned ground beef for tacos, quesadilas, taquitos, burritos, and more. Your family will love it!

Taco Seasoning Recipe

2 tsp chili powder
1/2 tsp paprika
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper

1 lb extra lean ground beef
2 tbsp water

Mix the spices together in a small bowl until well combined. Heat a skillet sprayed with non-stick cooking spray to High heat and add your ground beef. When the ground beef is browned, drain off any fat, then sprinkle the entire bowl of seasoning evenly over the beef, add the water, and mix together. Enjoy!

Originally posted: 10/28/2011 11:11 AM. Reverted to draft 8/25/2013 9:47 PM PST.

Chocolate Cupcakes (Sprouted GF Flour & Egg-Free)

Apples turned into “applesauce” makes these chocolate cupcakes super moist and delicious.  They are excellent on their own as well as topped with Vanilla or Chocolate Frosting for an extra special treat.  My favorite way to eat them is hot out of the oven (after letting them cool for a couple of minutes first).  They are incredibly moist right out of the oven and remind me of hot molten chocolate cake with soft chocolate centers.   

Chocolate Cupcakes (Sprouted GF Flour & Egg-Free)

Super moist chocolaty goodness!

Equipment: Food Processor, Standing Mixer or Hand-Mixer, Muffin-Pan (I use stoneware). 

·   1 tablespoon chia seeds

·   ¼ cup filtered water

·   5 medium-size apples - cored, peeled and quartered

·   ¼ cup pasture butter (See Resources)

·   ¼ cup honey (I use local raw clover creamed)

·   1 teaspoon gluten-free organic vanilla extract (I use Simply Organic)

·   1 ½ teaspoons baking powder

·   ½ teaspoon baking soda

·   ½ teaspoon Celtic sea salt

·   ½ cup raw organic cacao powder

·   1 ¼ cup sprouted brown rice flour (See Resources)

1.   At least 10 minutes prior to making cupcakes, combine chia seeds and filtered water in a small bowl.  If possible, soak chia seeds in ¼ cup water overnight or 24 hours prior to making cupcakes.  [Note: Chia seeds will absorb water and form a “gel”, this becomes the egg-replacer.]

2.  Preheat oven to 325 degrees F.  Grease muffin-pan and set aside.  

3.  In food processor, add apples pieces and pulse until apples become “applesauce”, about 45 seconds-1 minute, scrape down sides during process if necessary.  Set aside.

4.  Fit standing mixer with flat beater.  Add butter and honey, mix on low speed until combined, then increase speed until butter and honey become creamed, about 45 seconds. 

5.  Add vanilla and chia seed gel to butter-honey mixture.  Mix on low speed until combined.

6.  Add baking powder, baking soda and salt to mixture.  Turn on low speed just to combine. 

7.  Add cacao powder, sprouted brown rice flour and “applesauce” to mixture.  Combine on low speed just until incorporated.

8.  Add batter to muffin-pan, using heaping tablespoons to fill each one. 

9.  Bake for 35-40 minutes or until knife inserted into center of cupcake comes out clean.  Let cool in muffin-pan for at least 5 minutes before removing. 

My Little Love, so excited to have a cupcake!

Yield: Makes 12 cupcakes. 

Storage: Store in airtight container in refrigerator or freezer.  They keep well in the freezer, allow to de-thaw for a few minutes before eating.   

Note: These are frosted with Vanilla Honey Buttercream Frosting, recipe coming soon!  Make sure to check back or Subscribe to my blog (Follow By Email) so you don't miss any new recipes.  


This post is part of Fight Back Friday @ Food Renegade and Gluten-Free Wednesdays @ The Gluten-Free Homemaker.

Cornelli Lace & Chocolate Pumpkin Cake

When I picked up my son from school today, we had a little conversation.

(He is autistic and only says a few words at a time.)

He declared, "Go Home!"

We had to go pick up his big sister at her school, so I said...

"Ellany first, home second."

He replied with, "Home first, Ellany second!"

I laughed a little, but again repeated, "Ellany first, home second."

Then he said, "Cake third!"

He didn't know that I had made a cake while he was at school.
But this exchange clearly shows two things...

He is an excellent negotiator.

We have a lot of cake at our house.

And here is my latest one! I used to call this pattern "squiggles".
Now I know it is called Cornelli Lace.

Chocolate Pumpkin Cake

• 1 1/2 c. flour
• 2/3 c. cocoa powder
• 2 t. baking powder
• 1 t. baking soda
• 1/2 t. salt
• 1 t. cinnamon
• 1/2 c. unsalted butter (softened)
• 1 1/2 c. brown sugar
• 3 eggs
• 1/2 c. buttermilk (you can make your own by adding 1/2 T. vinegar to 1/2 c. milk)
• 1 15 oz. can pumpkin puree, minus 1/4 cup reserved for frosting
• 2 t. vanilla

Combine first 6 ingredients in a bowl, mix together and set aside. In a large mixing bowl, cream the butter and brown sugar together.  Beat in the eggs, one at a time. Add buttermilk, pumpkin and vanilla. Add the flour mixture a little at a time and mix well. Pour into two 8 inch cake pans, bottoms lined with wax paper. Bake at 350 degrees for 40 minutes.

Pumpkin Cream Cheese Frosting

• 8 oz. cream cheese (softened)
• 1/2 c. unsalted butter (softened)
• 6 c. powdered sugar
• 1/4 c. canned pumpkin
• 1 t. vanilla extract
• 1/4 t. ground cinnamon
• 1/4 t. ground nutmeg
• orange food coloring

Beat together the cream cheese and butter. Add powdered sugar a little at a time. Add pumpkin, vanilla, cinnamon, nutmeg and food coloring. Mix well. This frosting is very soft, so you may want to refrigerate it before you frost your cake.

The flavors of the cake and frosting really complement each other well. Yum! And the pumpkin makes the cake nice and moist. I hope you try it!

I linked up here:
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Strut Your Stuff Link Party 
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30 Days Pity Party  
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Creamy Oatmeal (Soaked)

This is my favorite way to have oatmeal.  Grinding the oats makes the oatmeal become super creamy and smooth.

My version uses soaked gluten free oats and requires advanced preparation.  Soaking grains is important because all whole grains have enzyme inhibitors that block nutrients from being absorbed and cause digestion issues.  Using the traditional practices of soaking helps your body absorb the nutrients that the whole grain has.  Soaking the oats also decreases the cooking time.  This oatmeal recipe only takes minutes to make!

Creamy Oatmeal (Soaked)

It’s great year-round, but even better on a cold morning.  It’s frugal too!  One batch of this makes a bunch of servings. 

***Note: 24 hours Advance Preparation Required***

Equipment: Food Processor, Grain Mill or Coffee/Spice Grinder, Large Mason Jar or Glass Bowl w/ Lid, Medium-Size Saucepan

·      2 cups gluten free rolled oats (I use Bob’s Red Mill GF Rolled Oats)

·      2 ½ cups warm filtered water, just enough to cover oats

·      2 tablespoons fresh organic lemon juice, unfiltered organic apple cider vinegar, whey, or kefir (my preference is lemon juice)

·      1 ½ cups filtered water

24 hours Before Making Creamy Oatmeal:

1.     Add dry oats to food processor and pulse until oats become a powder, about 3-4 minutes.  If you don’t have a food processor, use a coffee/spice grinder, high quality blender or a grain mill. 

2.    Place ground oats in a large Mason jar or large bowl w/ lid.  Cover with 2 ½ cups warm filtered water (warmer than room temperature) and lemon juice/apple cider vinegar/whey/kefir.  Mix with a spoon.  Cover with lid or clear wrap if you do not have a lid.  Leave out on counter for 24 hours. 

Creamy Oatmeal Directions:

1. 24 hours after soaking the oats, dump ground oats-water mixture into a medium-size saucepan.  Add 1 ½ cups water to the pot.  Whisk to combine.

2. Bring to a low boil, stirring constantly with a whisk, reduce heat and simmer for about 2 minutes. 

3. Serve hot with your favorite toppings.

Creamy Oatmeal topped w/ Pasture Butter & Raw Clover Honey

I LOVE to top mine with ghee and honey, it ends up tasting like caramel and it's SO delicious!  For a little crunch, extra protein, and spice, I like to add sprouted sunflower seeds and ground cinnamon too.

What are your favorite oatmeal toppings?

Yield: Makes about 4-6 servings. 

Note: If you feel the oatmeal is too thick, add a little extra water to the pot and stir to combine. 

Optional Toppings: Fresh fruit, dried fruit, sprouted sunflower seeds or nuts, ground cinnamon, raw honey, maple syrup grade B, ghee, pasture butter, or coconut oil.  

Storage: Store extra oatmeal in the refrigerator.  Reheats well on the stovetop with a little extra filtered water.  


This post is part of Turning the Table Thursday @ Around My Family Table, Fresh Bites Friday @ Real Food Whole Health, Freaky Friday @ Real Food Freaks, and Wellness Weekend @ Diet, Dessert and Dogs.

Roasted Sweet Potatoes & Apples

My little love calls these “Sweet Potato and Apple Triangles and Squares” and she requests them all the time.  They are perfect for a simple snack or a side dish. 

Roasted Sweet Potatoes & Apples

Roasting brings out the sweetness of the sweet potatoes and apples.

Equipment: Medium-Size Mixing Bowl, Large Bar Pan or Baking Pan (I use a stoneware large bar pan)

• 2 large sweet potatoes, peeled and cubed
• 3 medium-size apples, cored, peeled and cubed
• 1 ½-2 tablespoons pasture butter, ghee or fat of choice, melted (See Resources)
• Celtic sea salt

1.     Preheat oven to 400 degrees F.

2.    Melt butter and prep sweet potatoes and apples – peel and cut into large chunks, about ½ inch cubes.  Place in medium-size bowl.

3.    Pour melted butter over sweet potatoes and apples.  Season with sea salt and stir to coat evenly.

 

4.    Pour onto baking pan, spread evenly forming one layer. 

5.     Bake for 15 minutes, then stir.  Reset timer for 15 minutes and check to see if they are done, they should have some golden brown edges and be fork-tender.

6.    Remove from oven and serve or store in refrigerator for later. 

Yield: Makes about 4-5 servings. 

Note: These store great in the refrigerator and reheat well on the stove-top.    


This post is part of Turning the Table Thursday @ Around My Family Table.

Sesame Ginger Marinade for Fish Recipe

I've been wanting a new way to cook cod these days, and decided to come up with an Asian marinade for it. My goal was to use ingredients I readily have in my fridge and pantry, and for a marinade that was a little sweet so Sam would like it. After a few tries, I came up with a great combination of flavors (savory, sweet, and tangy) that work great with fish and that my family loves.

Sesame Ginger Marinade for Fish Recipe

2 tbsp soy sauce
2 tbsp water
1 tbsp light agave nectar
1 tsp rice vinegar (not rice wine vinegar)
1/2 tsp ground ginger spice
1/2 tsp toasted sesame seeds
Pinch of black pepper

Combine all of the ingredients in a small bowl and whisk them together. Lay your fish in a single layer in a pan and pour the marinade over it. Turn the fish over so the marinade covers both sides. Cover the pan with plastic wrap and put it in the refrigerator for at least 30 minutes before you grill the fish. This recipe makes a little over 1/4 cup of marinade.

Chocolate Sunflower Freezer Fudge

I love this fudge!  The saltiness from the sprouted raw sunflower seeds is such a lovely combination with the sweet chocolate.  It is lip-smacking good!

I love having chunks of this fudge in the freezer for a quick pick-me-up snack.  It has many nourishing ingredients, so I have no guilt eating it.  Good Fats = Fuel!

Chocolate Sunflower Freezer Fudge

This chocolaty fudge is the perfect combination of sweet and salty.

Equipment: Standing Mixer and Bowl or Hand Mixer, Food Processor or Blender, Spatula, Plastic Wrap or Parchment Paper, Small Mixing Bowl

·      1 cup sprouted raw sunflower seeds (I use Go Raw)

·      ½ cup pasture butter* (See Resources)

·      ½ cup raw honey

• ¼ cup raw organic cacao powder
• 1 teaspoon gluten-free organic vanilla extract

1. In food processor (blender or coffee/spice grinder), add sprouted sunflower seeds and pulse until they become seed-butter consistency, about 3-5 minutes.  Set aside.   

2. Fit standing mixer with the flat beater (if you don’t have a standing mixer, you could use a food processor or hand mixer w/ bowl). 
3. Add pasture butter, raw honey and vanilla to standing mixer bowl and mix on a low speed until the butter starts to soften.  Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute.  Add sunflower seed-butter and mix on low just to combine, about 30 seconds.  Add cacao powder, turn mixer on low until the cacao powder starts to incorporate.  Increase speed to whip until creamy and it begins to turn a lighter brown color, about 1 minute.  Scrape down sides as needed with a spatula to make sure ingredients are combined well.

4. Place a large piece (about 12-15 inches long) of plastic wrap or parchment paper on a flat surface.  Scrape the fudge mixture into the middle of the plastic wrap.  Fold the plastic wrap over the top of the fudge.  Gently press down with you hands to smooth out the fudge, making it about ½ inch thick.  Fold the edges of the plastic wrap over.

5. Very carefully pick up the fudge and place on flat surface in the freezer.  I place mine on a flat ice cube tray lid and it fits perfectly. 
6. Freeze for at least 4 hours or overnight, the longer it freezes, the firmer it becomes. 
7. Cut into small squares, strips or chunks.    

Yield: Varies, about 18-20 one-inch squares.

Note: This fudge is best served right out of the freezer and not left out at room temperature, as it will start to become soft and melt.


Tip: If you are using unsalted sunflower seeds, try adding 1/8 teaspoon Celtic sea salt to the fudge mixture so you still get the saltiness in the fudge.  

*You could also use ghee or coconut oil if you prefer.  To make dairy-free, use coconut oil.


This post is part of Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Living Well Blog Hop @ Jo's Health Corner, The Homestead Barn Hop @ The Prairie Homestead, Make Your Own! Monday link-up @ Nourishing Treasures, Monday Mania @ The Healthy Home Economist, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Hearth and Soul Hop @ Mom's Sunday Cafe, Traditional Tuesdays @ Cooking Traditional Foods, Real Food Wednesday @ Kelly the Kitchen Kop, Simple Lives Thursday @ GNOWFGLINS, Turning the Table Thursday @ Around My Family Table, Full Plate Thursday @ Miz Helen's Country Cottage, and Pennywise Platter Thursday @ The Nourishing Gourmet.

Vanilla Butter Cookies (Sprouted Gluten-Free Flour)

These are my daughter’s favorite cookies.  She calls them square cookies and requests them all the time.  She also loves to help make these cookies.  It’s fun for her because she gets to make the dough and get her hands messy and sticky. 

Vanilla Butter Cookies (Sprouted GF Flour)

These cookies are so delicious and go perfectly with a glass of tea.  They are similar to a butter cookie or shortbread.  The vanilla, butter, honey flavor combination is so yummy.


Equipment: Medium-Size Mixing Bowl, 8x8 Square Baking Pan (I use Stoneware), Knife   

• 1 ¼ cup sprouted brown rice flour (See Resources)
• ¼ cup + 1 tablespoon honey (I use local raw clover creamed)
• 1 teaspoon gluten free organic vanilla extract (I use Simply Organic)
• ½ cup cold pasture butter, cut into tablespoons (See Resources)

1.     Preheat oven to 325 degrees F.  Get an 8x8 baking pan ready, set aside. 

2.    In a medium size bowl, combine brown rice flour, honey, vanilla and butter. 

3.    With clean hands, start combining the ingredients until it forms a dough, the dough will be a little sticky, not too crumbly.  [If you have little ones, have them help with this part, my little one loves getting to mix it all together and break up the butter pieces.]  Form dough into a ball. 

My Little Love, my favorite helper.

4.    Press the dough ball evenly into the baking pan.

5.     Using a knife, “cut” lines into the dough making squares.  I usually cut 5 lines both ways making 25 cookies.

6.    Bake for about 20-25 minutes or until edges are light golden brown. 

7.     Remove from the oven and set aside to cool for at least 10 minutes.  DO NOT remove cookies from pan too soon, they will crumble and fall apart when they are hot. 

8.    Carefully remove cookies from baking dish with a small knife. 

Yield: Makes about 25 small square cookies. 

Tip: I leave the cookies in the baking dish and only remove them as needed.  This helps keep them from breaking and falling apart.  I cover them at night with clear-wrap to help keep them fresh.  They are still great for the next few days.  


This post is part of Fresh Bites Friday @ Real Food Whole Health, Simple Lives Thursday @ GNOWFGLINS, and Fat Camp Friday @ Mangoes and Chutney.

Harry the Spider

Meet Harry the Spider...

He was inspired by the cute spider on top of this cake. I love how he turned out!
I used a Wilton #233 decorating tip, which does not require a steady hand or a high degree of accuracy. This tip is intended for making grass, but makes excellent hair or fur.

I made the legs with green candy melts.
I made the eyes with some leftover chocolate Easter eggs (don't judge me!)
that I dipped in white chocolate and topped with orange M&M's.

(He reminds me of a Fry Guy. Does anyone else remember them?)

Harry has a little secret.

He isn't made of cake.

He is a giant Rice Krispie treat! A chocolate one, at that.

I recently found this recipe for making Spider Krispie treats.
I can't believe it had never occurred to me to make Rice Krispies treats with Cocoa Krispies. What a brilliant idea! I'm a chocolate lover, so I had to try it out.

To make Harry, I pressed the warm cereal & marshmallow mixture into a bowl.

When it was cool and set, I popped it out and used a knife to make the shape more round.

Then I covered him with purple buttercream frosting.

 It may not look pretty, but it sure tastes good!

Enjoy!

I linked up here:
The 36th Avenue
Strut Your Stuff Link Party 
House of Hepworths 
Catch A Glimpse Thursday
Fireflies and Jellybeans  
30 Days Pity Party 
Delicately Constructed Friday 
Tatertots & Jello 
Once Upon A Weekend 
Sundae Scoop Link Party 
Craft-O-Maniac
Tuesday To Do Party 
Project Queen 

Slippery Elm “Candies” for Coughs

Slippery Elm is wonderful for pesky coughs.  It helps soothe irritations, moisten dry throats and calm coughs.  When paired with raw honey (which is naturally antibacterial, antiseptic and antifungal) it provides a wonderful natural remedy for coughs.

Slippery Elm “Candies”

These are so easy to make.  Make sure to always have some slippery elm powder on hand. 

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Equipment: Small bowl

• ¼ cup slippery elm powder (buy slippery elm powder here)
• 3 tablespoons raw honey (I use local raw clover creamed)
• 3 tablespoons raw cacao powder or carob powder
• ½ - 1 teaspoon ground cinnamon
• ½ teaspoon gluten free organic vanilla extract (I use Simply Organic)

1.    In a small bowl, add all ingredients.  With clean hands, mix to combine until it forms a dough.

2.   Break off small pieces of dough (about ½ - 1 teaspoon) and roll into little balls.  You can also roll dough into a thin “snake” and break off small pieces to roll into balls.

3.    Place in a bowl and leave out on the counter covered.  They will start to dry out a little becoming more like a lozenge.  They can be consumed right away as is or when they have dried. 

Yield: Makes about 40 mini "candies."

Dosage: Suck on these “candies” as often as needed.  Safe for children too (not babies due to the raw honey). 

Note: If you do not care for cacao or carob, omit and replace with extra slippery elm powder. 

Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only.  I love to share and share with love, but I am not a health care practitioner.  This information is not intended to treat, cure or prevent any disease.  If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner.  


This post is part of Wildcrafting Wednesday @ Mind Body and Sole.