Wednesday, October 9, 2013

Maple Cinnamon Pecan Ice Cream and an Amazing eBook Sale

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NOTE: This offer is no longer available.

If you saw my post  on Monday, you know that I am helping promote the 'Harvest You Health' bundle sale.  I thought it would be fun to share a couple of recipes and pointers from some of the books.  Today's recipe is Maple Cinnamon Pecan Ice Cream from Just Making Ice Cream by Marillyn Beard.


3 cups whole milk or cream (I would use coconut milk to make it dairy-free)
1/2 cup maple syrup
3 egg yolks, lightly beaten
1 Tbsp. arrowroot powder
1 Tbsp. vanilla
1 Tbsp. cinnamon
3/4 cup soaked & dehydrated pecans, chopped
pinch of salt

Put all the ingredients in a bowl and mix well. Pour into your ice cream maker and proceed according to instructions.

If you do not have an ice cream maker... simply pour into a plastic sealed container and put in your freezer. When completely frozen, simply chopped it up and put in your blender. Blend till creamy.

The following is the list of all the eBooks, meal plans, online magazine subscriptions and discount codes included in this once in a lifetime offer. Use the links to obtain more detailed information on each specific category or book. If you are interested in purchasing the bundle go here:


Cooking/Preparing Paleo Food

Cooking/Preparing Real Food

Meal Plans

Personal/Home Care (Skin, Hair, Teeth, Cleaning)

Fertility, Pregnancy, Babies, Children, Motherhood

Inspiration

Fitness

Intentional/Simple Living

Informational

Detoxify

Online Magazine Subscriptions

Discounts



Tuesday, October 8, 2013

Pumpkin Pie Ice Cream

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First of all, remember to go check out the Harvest Your Health Bundle sale here:



Now on to today's recipe...And yes, I'm definitely on the pumpkin bandwagon.  I love this time of year, and I really love pumpkin.  When I was working on the pumpkin hand pie recipe I had some left over filling.  I didn't really want more pie (I know that sounds crazy), so I thought to make ice cream out of it.  So, really it's just the pie filling plus coconut milk, a little more spices and some honey. :)


Pumpkin Pie Ice Cream
1 15oz can of pumpkin puree
1/2 cup coconut sugar
1 tablespoon honey
1 1/2 teaspoons pumpkin pie spice or more to taste, plus some to sprinkle on top
1/8 teaspoon salt
1 teaspoon vanilla
1 can coconut milk (I used Trader Joe's light coconut milk, because that's what I had in the cupboard)

Directions
Mix together all the ingredients and chill in the freeze for a few hours before freezing with an ice cream maker, as per the manufacturer's directions.

Monday, October 7, 2013

Harvest Your Health Bundle Sale

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NOTE: This offer is no longer available.
I am so excited! I was asked to help promote an AMAZING bundle sale.  This sale include 71 ebooks, 3 different meal plan subscriptions, 3 online magazine subscriptions, and 18 discount codes for various products.  All of this is valued at over $1000, but it's on sale for $37!  
No matter where you are in life, you will find something for you in this compilation of books.  I have been pouring over them the last few weeks and have learned so much and have enjoyed them so much, and I still have so many to go through!
To buy the bundle for this link (or any of the Harvest Your Health Ads on my site):

The following is the list of all the eBooks, meal plans, online magazine subscriptions and discount codes included in this once in a lifetime offer. Use the links to obtain more detailed information on each specific category or book.

Cooking/Preparing Paleo Food

Cooking/Preparing Real Food

Meal Plans

Personal/Home Care (Skin, Hair, Teeth, Cleaning)

Fertility, Pregnancy, Babies, Children, Motherhood

Inspiration

Fitness

Intentional/Simple Living

Informational

Detoxify

Online Magazine Subscriptions

Discounts



Saturday, October 5, 2013

Weekly Menu (10/6/13-10/12/13)

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This week in our Bountiful Basket we got:
  • cherry tomatoes
  • tomatoes
  • asparagus
  • lettuce
  • potatoes
  • green peppers
  • mango
  • appes
We also got the Italian add-on pack:
  • eggplant
  • zucchini
  • yellow squash
  • mushrooms
  • red and yellow onions
  • parsley
  • basil, rosemary, and oregano
  • garlic
Our garden is winding down, but we still have raspberries, kale, spinach, bell peppers, and eggplant to use up. And we also have bananas, carrots, and cauliflower.

The kids are in school now so breakfasts will consist of their choice of:
 lunches will consist of:
  • Sandwiches (Peanut Butter and Jelly or Ham)
  • or Pizza Flatbreads (Schar crispbread topped with cheese and pepperoni)
  • or Crackers, veggies, and hummus
  • chips or crackers
  • fruit (usually applesauce, mandarin oranges, or bananas)
  • milk
Sunday: 
  • 1st breakfast (5am): nothing, sleeping in
  • 2nd breakfast (7am):  scrambled eggs with veggies (kale, tomato, mushrooms, peppers, etc)
  • morning snack (9am): nothing
  • lunch (11am-12pm): leftovers
  • afternoon snack (3pm): veggies and hummus
  • dinner (5-6pm):
Monday:
  • 1st breakfast (5am): peanut butter and carrots
  • 2nd breakfast (7am): green smoothie
  • morning snack (9am): veggies and hummus
  • lunch (11am-12pm): leftovers
  • afternoon snack (3pm): hummus and crackers
  • dinner (5-6pm): 
    • sloppy joes
    • oven fries
    • apple slices
    • green salad
Tuesday:
  • 1st breakfast (5am): peanut butter and carrots
  • 2nd breakfast (7am): scrambled eggs with veggies
  • morning snack (9am): veggies and hummus
  • lunch (11am-12pm): leftovers
  • afternoon snack (3pm): apples and peanut butter
  • dinner (5-6pm): 

Wednesday:
  • 1st breakfast (5am): apple
  • 2nd breakfast (7am): green smoothie
  • morning snack (9am): dried cranberries and cashews
  • lunch (11am-12pm): leftovers
  • afternoon snack (3pm): veggies and hummus
  • dinner:
Thursday: 
  • 1st breakfast (5am): carrots and peanut butter
  • 2nd breakfast (7am): scrambled eggs and veggies
  • morning snack (9am):  cashews and dried fruit
  • lunch (11am-12pm): leftovers
  • afternoon snack (3pm): apple and peanut butter
  • dinner: 
Friday:
  • 1st breakfast (5am): peanut butter and carrots
  • 2nd breakfast (7am): green smoothie
  • morning snack (9am): banana
  • lunch (11am-12pm): leftovers
  • afternoon snack (3pm): veggies and hummus
  • dinner:
    • grilled cheese sandwiches
    • tomato soup
    • green salad
Saturday: 
  • 1st breakfast (5am): sleeping in :)
  • 2nd breakfast (7am): scrambled eggs with veggies
  • morning snack (9am): veggies and hummus
  • lunch (11am-12pm): sandwich and veggies (I usually use my teff sandwich breadteff biscuits, or flour tortillas as my bread)
  • afternoon snack (3pm): whatever fruit I have
  • dinner: 

Tuesday, October 1, 2013

Pumpkin Hand Pies

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It's officially fall.  The leaves are changing colors, there's a crispness in the air, and everyone is making pumpkin recipes.  And I'm one of them. :)  These little hand pies are delicate and delicious...and they happen to be free of the top 8 allergens and refined sugar!




 Pumpkin Hand Pies
1 double batch of basic double pie crust (recipe below)
1 15oz can of pumpkin puree
1/2 cup coconut sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 teaspoon vanilla

Directions
Preheat oven to 350F and grease or line 2 large baking sheets with parchment paper.

Mix together the pumpkin, coconut sugar, pumpkin pie spice, salt, and vanilla.  Set aside.

Split the pie crust dough into manageable amounts and roll out on a piece of parchment paper until about 1/8" thick. Using a round 3-3 1/2" cookie cutter, cut the dough and transfer half the rounds to the baking sheets.  Top the rounds with ~1 tablespoon of the pumpkin filling.  Top with the remaining round and gently press along the edges to seal it, then with a fork crimp the edges together. Use a toothpick or a fork to poke holes in the top for stream release. 

Bake at 350F for about 20 minutes, then cool on cooling racks.  They can be eaten warm or cool and should be good for a couple of days if stored in an airtight container.  Yield: 20-24 hand pies.

Basic Double Pie Crust
1 teaspoon salt
2/3 cup palm oil shortening
6-8 tablespoons ice water

Directions

Mix together the flour blend and salt.  Cut in the shortening until pieces are pea-size.  Add in the ice water 1 tablespoon at a time, mixing with a fork to moisten the dough.  Keep adding the water until a nice ball can be formed without breaking apart. Have enough water to make a soft dough and is almost sticky, but not quite. (So, the dough doesn't stick to your hand, but if any more was added, it definitely would.)

Use this recipe for any pie recipe, following the directions for baking in those recipes.  Or use as outlined above, in the pumpkin hand pies recipe.

Please note that this is a delicate dough, and can break apart easily, so be patient and careful with it.

This post was shared on Slightly Indulgent TuesdaysGluten Free Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays, Whole Food Fridays, and Allergy Friendly Lunchbox Love.