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… The Feeling of Celery Juice!

One of the newest superfoods of recent buzz is celery juice. It’s being talked about everywhere. It’s all the rage right now and has been for over a year (possibly longer if I’ve had my head in the sand). And with buzzy things and trends, I tend to sit back and watch what’s being said, discovered, and uncovered before I jump in. So I was waiting and listening. Then I decided it was a good idea to try celery juice as well.

There is a multitude of writings on the nutritional benefits of drinking celery juice, and green juices in general. This post is not that kind of post. I’ll provide some links below for the “science” of what celery juice can do. This post is to share a delicious recipe of celery juice – with “friends” – and how drinking it for the better part of the past 6 months has made me feel.

I think it’s fairly safe to say that we’re all looking for that silver bullet that’s going to help us get up in the morning ready for the day, be able to chase after the kids, remember where our keys are, still feel mentally sharp when it’s homework time, and not forget to feed the dog until he’s standing there staring at his bowl, right? As well as take care of our insides “behind the scene”.

Even though I don’t have kids around the house to chase after or who need help with their homework any longer, and my husband is now the one standing around the kitchen wondering what we are going to fix for dinner (yes, he helps but I have to have the plan), and the keys, well, I usually know where they are, I am always ready for a fix to keep me mentally sharp and energized all day. Are these wants too much to ask from celery juice or celery-with-friends combo green juices? Let’s see what I found out…

A Celery Juice Cocktail for So Many Reasons

I can’t in all good consciousness call Morning Rush 5-Ingredient Celery Cucumber Juice a Silver Bullet, but I have found it to be my morning fix that gets me going and keeps me humming a good part of my day.

Why did I originally start drinking celery juice? Because I wanted to help get and keep my gut stable. Having a body that is gluten and dairy-intolerant, it’s easy to throw the system out of whack, even on the strictest watch (and not just from these two protagonists). Additionally, I simply wanted to move into a place of gleaning more of nature’s vitamins and minerals via fruits and veggies.

So what happened when I started incorporating celery juice into my morning routine? It worked for me. My stomach is no longer on edge nor does a major freak out of bloating and gas (things we don’t really like to talk about) if I have a trigger food like tomato sauce, too many sweets, or unhealthy fats. These foods that used to cause a bit of tension in my belly, now don’t give me those belly blues. Yay!

Surprise, Surprise

What I didn’t expect going into this morning routine was that I would find it to be my new go-to energy booster and brain de-fogger. I’m still not the person who jumps right out of bed when the alarm goes off. But get me up, let me stumble around while I’m making my celery juice, give me 10 minutes to drink it in peace, then watch out. I’m awake, I’m clear-headed and ready to bring on the decision-making process. I’m ready to go. To me, that is my silver bullet.

Celery Juice Keeps Me Moving

Additionally, I’ve benefitted from the anti-inflammatory benefits of this little green dream. My sometimes-cranky joints are much happier now. Less concern that when I play Pickleball, go hiking, or go on a long bike ride, my back, legs, and elbows are going to let me know about it after the fact.

I find I stay better hydrated, too. When I start my day with a celery-based, good-for-me green juice I’m more inclined to turn to my water bottle more regularly throughout the day. I don’t honestly know if part of that is psychological – you know, start the day with healthy choices, continue with healthy choices because you don’t want to screw it up – or if it’s mostly that my body isn’t looking elsewhere for support. Either way, I feel it’s a personal win. And more hydration equals better bowel function too. Which is always good for our bodies – and our brains. More and more research is showing that our gut health directly impacts our brain health. Wins on many fronts. And we all like wins, right?

My Celery Juice Process

So, how do I do my celery juice process? It depends on my mood. Truly. Sometimes I drink the juice with all the pulp, and sometimes I strain the juice (whether I’m using only celery or a multitude of ingredients). The steps are easy. I have tried making the juice in my juicer. I’m not crazy about it that way. I don’t want to spend time cleaning out the celery strings from a strainer. That’s just me and maybe my type of juicer too. I love my juicer, but not for celery. Depending on what type of juice machine you have, this may be your preferred method.

I prefer to use my high-speed blender to whir my veggies and fruit. The ingredients become a thick liquid. Then I use a nut bag or vegetable bag to strain the juice, unless I want the benefits of the fiber in the pulp as well. It’s ready to serve and that simple. Quick tip: when I keep all the fiber in my juice, I like to add ice cubes to the glass as well. I can drink the strained juice at room temperature, but the all-inclusive pulpy juice is much tastier to me when it’s cold.

So there you have it, my reasons and my process for why and how to make celery juice or celery with friends green juice combo. Morning Rush 5-Ingredient Celery Cucumber Juice is one of my favorite green juices. Feel free to play with the quantities of each veggie and fruit to see what ratio works best for you.

With all this being said, it’s important for me to note here that celery juice is not the end all to health, wellness, and healthy food choices. I would never propose to rely on celery juice-and friends to replace all the other nutritionally sound practices I do throughout the day, i.e. at least 7 servings of veggies and 2 of fruit, 64 ounces or more of water, very little processed foods, minimal sweets, and meat as a side dish not the main focus of my plate.

Happy celery juicing! Do you have experiences to share? I’d love to hear!

Morning Rush 5-Ingredient Celery Cucumber Juice
Servings: 2 16-ounce servings
Prep Time: 10 Minutes
Total Time: 10 Minutes
No
Gluten No
Dairy No
Egg No
Soy No
Corn No
Peanut No
Tree
Nut Vegan
Ingredients
  • 10-12 stalks celery
  • 2 cups baby spinach leaves
  • 4 mini Cocktail cucumbers
  • Juice from 1 lemon
  • 1 Honey Crisp or Granny Smith apple
  • 1/2 cup water
Directions
  • Add all ingredients to a high-speed blender. Beginning on the very lowest speed, blend and increase speed gradually, until all ingredients are combined. Continue blending 1-2 minutes until everything is pureed. To serve with pulp, pour thick juice over ice and serve cold.
  • To strain to a clear juice, place a nut bag or veggie bag inside a bowl of a large measuring cup (6 cup capacity), and pout purred juice into the bag. Twist top of bag to close and squeeze bag from the top down to press pulp and extract the juice into the container. Do this until all the juice has been squeezed out.
  • Discard pulp and skim bubble off the top of the juice. Pour into 2 16-ounce glasses and serve immediately. Juice can be stored in an air-tight container in the fridge for later use (up to 24 hours), but the longer the juice is stored the more its nutrients become depleted.

Safe food is a journey … Thrive!™

Other recipes you might enjoy:

Apple Celery Spinach Green Spa Juice

Anti-Inflammatory Pineapple Turmeric Juice

Green Juice … Go!

Articles on nutritional benefits of celery juice…

Celery Juice by Medical Medium

5 Powerful Healing Benefits of Celery Juice

Is Celery Juice Healthy? The Science Behind Celery Juice

10 Surprising Health Benefits of Celery

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… Lazy or Intriquing?

I love just about any meal that comes in a bowl. I don’t’ really know when this obsession developed. My husband thinks I’m a bit strange (well, sometimes a lot strange) that my palate for a variety of colors, texture, and flavors all cohabitating together and teasing my taste buds simultaneously is very intriguing yet comforting to me. Not that he minds them at all. He just thinks I’m a bit over the top with my infatuation.

See, this meal preference has been growing for a couple of years. I always thought that I was just lazy and didn’t want to put all the different dishes into separate bowls that I’d later have to clean up. And I’m always looking for a way to save time and energy (especially in the evening). Aren’t most of us? So, I would eat my bowl meals with an underlying taste of laziness … self-inflicted, of course.

But no! Recently I put this premise under the proverbial microscope. I’ve discovered that I’m not lazy. I really enjoy the way all the varied ingredients excite me all at once. Crunch mixed with tender. Earthy subdued with mild and familiar. Buttery cut with a hint of lime juice that wakes up the senses for just a moment. Yes, this is what I am obsessing about with “bowl food”. Lazy? No! Intriguing? Absolutely!

The gratifying aspect of combining all the ingredients into a meal that allows each bite to be every bite is that each bowl meal recipe can be spontaneous because there really aren’t any rules to creating them. They are personalized per your preferences – and what you have in the fridge and cupboard, of course.

This time I created a medley of vegan ingredients rich with chickpeas (garbanzo beans), broccolini (similar to broccoli only cuter), sundried tomatoes, toasted pine nuts, and Basmati rice.

I like to create a combination of four main focal ingredients: beans and/or legumes (for fiber and iron), vegetables (vitamins and antioxidants), rice or a gluten-free grain such as sorghum (a healthy carb/starch), and nuts and/or seeds (protein and healthy fats). The proper oils also fulfill the healthy fat category, such as avocado, olive, hemp seed, and coconut oil. Sometimes I’ll just really go wild (yeah, right) and add some fruit like apples, cranberries, raisins, or dates. Oh, now we’re talking!

Virtually any combination of flavors is possible when you allow yourself to play in the produce section of your local grocery store. Step outside the carrots and peas “box” and see what you might be exciting to add to your grocery bag.

By mixing up the four focal points I mentioned above, you know you can have a nutritious, well-balanced vegan meal ready in short order. If you make your rice or gluten-free grain ahead of time (which usually takes a little longer to cook than the other ingredients), you can portion it out into meal-size quantities and freeze it for quick retrieval.

So the next time you go grocery shopping, take a moment to look at the produce department a bit differently and see what colors and textures grab your attention. If you or your family members are not big risk takers, you can start modestly and build up the variety slowly, gradually increasing your palate and your choices. Just keep this in mind: the more colorful, the more nutritious. And, the more exciting the meal will look, which is important because we eat with our eyes first.

And just to state for the record one last time, “I’m not lazy”! Heehee.

Vegan Chickpea Broccolini Rice Bowl
Servings: about 4 2-cup servings
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
No
Gluten No
Dairy No
Egg No
Meat No
Soy No
Corn No
Peanut No
Shell
Fish No
Fish Vegan
Ingredients
  • 3 - 3 3/4 cups cooked Basmati rice
  • 1/2 cup raw pine nuts
  • 2 Tablespoons avocado oil or extra virgin olive oil
  • 2-3 cups chopped broccolini stems, leaves, and florets, cut similar size to chickpea
  • 1 15.5-ounce can/pkg chickpeas (garbanzo beans), drained and rinsed
  • 3 Tablespoons finely chopped sundried tomatoes (packed in olive oil)
  • 2 teaspoons dried Italian herbs
  • 2 teaspoons onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 lime, optional
Directions
  • Prepare rice and water according to package directions. Set aside until ready to use as directed below.
  • In a small sauté pan, add pine nuts and begin toasting over low heat. Every couple of minutes, toss nuts to enable them to become golden on both sides. They will burn easily if heat is too high, so watch closely. Set aside to cool.
  • In a large skillet, add avocado oil. Warm over medium-low heat. Add broccolini and stir to coat with oil. Increase heat to medium and cook until the stems become crisp-tender and can be pierced with a fork but are still firm. Squeeze lime juice over the broccolini for flavor brightness.
  • Add the garbanzo beans, sundried tomatoes, herbs, onion powder, and garlic powder. Add a pinch of salt and pepper. Mix well. Taste and adjust seasonings as desired.
  • Add toasted pine nuts to the bean/veggie mixture. Stir.
  • Begin stirring the cooked rice into the mixture, about 1 cup at a time, until reaching the desired ratio of rice to vegetable mixture preferred.
  • Drizzle additional oil over the rice medley to achieve silkiness and a pleasing smoothness in each bite. Taste and adjust seasoning with salt, pepper, onion and garlic powders, as needed.
  • Spoon Vegan Chickpea Broccolini Rice into serving bowls and enjoy hot. Squeeze just a hint of fresh lime juice over each serving.
  • Store completely cooled leftovers in an airtight container in the refrigerator for up to 5 days.
Meal Suggestions:
  • Enjoy this as a meatless main course. Serve a smaller portion and accompany with a bowl of Homemade Creamy Tomato Soup.

Safe food is a journey … Thrive!™

Other recipes you might enjoy:

Creamy Homemade Tomato Soup

Drunken Roasted Sweet Potato Soup

Meatless Asparagus Mushroom Bowl

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… AKA Gingerbread Christmas Kiss Cookies!

Mexican Wedding Cookies have been in our family for as long as I can remember. But our recipe had a slight twist from the standard recipe. Ours always included a Hershey kiss in the middle of each pecan-studded shortbread ball. We called them Christmas Kiss Cookies. My older sister used to make these and she would have me unwrap the Hershey Kisses for her while she was making the dough. When she wasn’t looking, I would sneak some of the kisses. There was more than one occasion when she ran out of kisses and had extra dough left over, because I ate some many while unwrapping them. Tired of falling prey to this too many times,she finally decided to employ a more reliable assistant – herself.

Years ago I made some adaptations to the basic recipe from those earlier days with my sister. Now, the still tender and buttery dough is gluten and dairy free and the Hershey Kisses have been substituted for dairy-free dark chocolate chips. I like the updated version, Chocolate-Filled Pecan Sandies, every bit as much as the original recipe we two girls baked together.

Well, I’ve tweaked things once again. This new recipe is highly favored and is competing closely for first place with those Sandies. This new version has a subtle suggestion of gingerbread amidst all the original flavors of shortbread, pecans, chocolate, and powdered sugar.

I love making the newly-tweaked recipe, and the Sandies, each holiday season while reminiscing on those treasured memories of baking with my sweet sis. I hope you enjoy these new Gingerbread Chocolate-Filled Mexican Wedding Cookies as much as we do.

Want a perfect flavor pairing? These are GREAT with coffee! And they’re even better with coffee with hooch (i.e. booze)!

Merry Christmas baking!

Gingerbread Chocolate Filled Mexican Wedding Cookies
Servings: about 60 cookies
Prep Time: 20 Minutes
Total Time: 1 Hour
Rest Time: 10 minutes
Baking Time: 11-13 minutes per baking sheet
Oven Temp: 350 °F
No
Gluten No
Dairy No
Soy No
Corn No
Peanut
Ingredients
  • 3 cups (360g) gluten-free flour, plus 3 Tablespoons (separated)
  • 1 cup micro-chopped pecans
  • 2 teaspoons gingerbread spice seasoning
  • 1/4 teaspoon kosher salt
  • 8 ounces (1 cup or 2 sticks) vegan butter substitute
  • 1/2 cup granulated sugar
  • 1 large egg
  • 3 Tablespoons unsulphered molasses
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 cup micro-chopped pecans
  • 1 9-ounce bag dairy-free, dark chocolate chips
  • 1/3 cup powdered sugar, for rolling if desired
Directions
  • Preheat oven to 350ºF. Line baking sheet with parchment paper. Set aside.
  • In a small mixing bowl, combine flour, pecans, gingerbread spice, and salt. Stir well. Set aside.
  • In a large mixing bowl, beat sugar and vegan butter substitute until sugar is dissolved. Scrape bowl, then beat in egg, molasses, and vanilla until well mixed. On low speed, gradually blend in the flour mixture until dough forms.
  • Using 20g of dough, about 1 level tablespoonful, gently make a ball, then press a depression into center. Fill with seven chocolate chips. Press dough together again to form a ball and hide the chocolate.
  • Place on parchment-lined baking sheet, 20 per sheet, and bake on center oven rack at 350ºF for 11-13 minutes. The cookies don’t spread so dough balls can be placed just 1 inch apart. The bottoms will become golden when the cookies are done, but the rest of the cookie will not - that’s perfect!
  • Transfer baked cookie balls onto cooling rack and let cool at least 10 minutes before tasting them. They’re filling is HOT! (Trust me on this – I’ve been impatient many times and blistered the roof of my mouth.)
  • If coating in powdered sugar, wait about 30 minutes before rolling in the sugar. If rolled while still warm, the sugar dissolves and doesn’t give a coated appearance or taste. I like them naked as well. You just can’t go wrong with these little chocolate-filled cookies.

Safe food is a journey … Thrive!™

Other recipes you might enjoy:

Christmas Cutout Sugar Cookies

Dark Chocolate Almond Butter Cups

Chocolate Filled Pecan Sandies

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This post is sponsored by Naked Nutrition. All words and opinions are my own. … Do You Like to Be as Naked as Possible?

I don’t mean in the “no clothing” sense. I mean, shouldn’t it be this way for what we put into our bodies? Stick with me while I explain where I’m going with this.

I enjoy hiking and cycling. I started riding my road bike about 2 1/2 years ago, shortly after relocating to St. George, Utah. It’s gorgeous out here and my husband and I love to go exploring on our road bikes (sometimes on our mountain bikes too). But there’s nothing flat in our area. Hills, hills, hills. Which means that almost all bike excursions are a true workout. Not just a pleasure ride. Hmmm.

What we’ve discovered through expanding our cycling abilities is that it is ever so important to fuel up correctly before and after a workout. While good food is a must, it doesn’t always seem to be enough. So we use supplements to provide extra support in protection against breaking down the bodies that we’re trying to strengthen.

While there are plenty of supplements on the market, many most of them include “stuff” that makes them a no-go. Here’s why:

I hate long ingredients lists on products. I hate ingredients that I cannot pronounce. It doesn’t matter if it’s a food item or a nutritional supplement, I don’t like having to read through the ingredients to find the hidden gotchas that might mess up my digestive system, give me an allergic or intolerance reaction, or are just plain not good for anyone to be consuming. You know what I mean? Are you with me on this one?

What do I want? I want a nutritional product that I can trust. That I can feel good about giving this body as I journey in a healthier direction.

Naked Nutrition Naked Collagen Product Review

So when Naked Nutrition reached out to me and asked if I’d like to review one of their products, Naked Collagen, I knew I’d need to check on a few questions I had before committing to sharing this product with you. Such as, is it free of gluten and dairy? Does it have sweeteners in it that I don’t want to consume? Does this product have nutritional benefits that would entice me to actually use it?

And I have to admit right up front, I’d never tried collagen. In fact, what is collagen?

Here’s what I found out when I started doing my research and tried Naked Collagen for myself …

NakedNutrition.com states, “Collagen is the most abundant protein in your body and a major component of connective tissues in tendons, ligaments, skin and muscles. Consuming collagen provides health benefits including joint health, youthful skin, healthy hair, protecting cartilage and bones, and workout recovery.”

This description sounds like collagen might be beneficial for someone who’s pushing their joints during workouts, right? So I decided to sink into learning more about what Naked Collagen is all about.

What’s in it?

Naked Nutrition Naked Collagen has one (1) ingredient: Grass-fed Bovine Hide Collagen Peptides. That’s it! Well, that’s easy to understand.

Additionally, it is free of gluten, dairy, soy, artificial colors, flavors, and sweeteners. The label also states that this collagen contains no growth hormones, including no rBGH and rBST (which are artificially produced bovine growth hormones). Basically, you don’t want these in any products you consume.

If you’re following a Paleo or Keto lifestyle, or simply not vegetarian or vegan, this collagen may be incorporated into your diet. With zero carbs, zero sugar, 9 grams of protein and 0.6 grams of BCAAs (Branched Chain Amino Acids) per 1 Tablespoon serving, and only 35 calories, it is an easy way to boost a morning smoothie, your morning cup o’ Joe or tea, or simply add more nutrition to your oatmeal or hot cereal. Perhaps my body would thank me if I used this as part of my cycling follow-up re-fueling routine.

Is it any good?

The real question is, how does it taste? Because if it doesn’t taste good, then you’re probably less likely to care much about all the points thus far. At least I wouldn’t. So I did a trial.

I’d heard about and experienced protein-based supplements in the past that don’t dissolve well, have a gritty texture, and taste chalky. These are usually deal breakers for me.

I tested Naked Collagen three ways: in refrigerated water, room temperature water, and hot water – the temperature you’d typically use for tea or coffee. The package directions say, “Add 1-2 rounded scoops to 4-8 fl. oz of cold or hot liquid. Be sure to mix thoroughly.” So I added 2 rounded scoops to 4 fl. oz of my three glasses of water and stirred well. I wanted to experience the worst case scenario.

Does Naked Collagen dissolve well?

Testing dissolvability of Naked Collagen in cold, room temp, and hot water.

As you can see in the picture above, the collagen added to the refrigerated water mixed partially but had some clumps remaining at the bottom of the glass. The glass of room temperature water mixed thoroughly. And the glass of hot water allowed the collagen to dissolve quickly and completely.

Waters of all temperatures allowed the Naked Nutrition Naked Collagen to dissolve completely.

I re-stirred the glass of cold water and the collagen did continue to dissolve and mix in completely.

Is there any grittiness?

No gritty texture in any water.

How does Naked Collagen taste?

But how does Naked Nutrition Naked Collagen taste? No detection of flavor whatsoever.

I was completely and pleasantly surprised to find that I detected no flavor whatsoever in the water. I figured mixing the collagen in water, as opposed to some other liquid, would allow for the easiest detection. None. I would readily mix this into my pre- or post-workout beverage, a smoothie, a green juice, or even my morning coffee.

I’ve only been using Naked Collagen briefly so there hasn’t been sufficient time to see if my body is getting the nutritional benefits of improved joint health, healthier skin and hair, youthful skin (yes, please!), and faster/stronger recovery following my workouts (yes, please, again!). I look forward to bringing you an update with this info soon.

If you’d like to learn more about Naked Collagen, or the other products in the Naked Nutrition line, you can find this information at NakedNutrition.com.

This Naked Nutrition Naked Collagen product review is a sponsored post. Be assured that the opinions and thoughts shared here are solely my honest point of view.

Safe food is a journey … Thrive!™

Disclaimer: This post pro­vides gen­eral infor­ma­tion and dis­cus­sion about nutritional products, health and related sub­jects.  The words and other con­tent pro­vided in this blog, and in any linked mate­ri­als, are not intended and should not be con­strued as med­ical advice. If you or any other per­son involved in receiving this information has a med­ical con­cern, he or she should con­sult with a licensed physi­cian or other health care provider before using this product.

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… Veggies Baked Right In!

Just a few of the Garden Lites product line.

Recently I was given the opportunity to review part of the Garden Lites Veggies Made Great product line. (This starts off on a sour note, but the tune changes so be sure to keep reading.)

Garden Lites is a vegetable based, frozen food product line. It is allergy-friendly and free of gluten, soy, peanut & tree nut ingredients. The number one ingredient is always veggies. I love that! Getting more vegetable into our diets is always a good thing. Every Bake, which is what they call their individual products, is egg based and non-GMO, providing a protein-based way of getting extra vegetables and fiber into each serving.

There is a wide variety of choices in the Garden Lites line, including Muffins, Veggie Cakes, Fritattas, Bakes, Entrees, Bites, and Waffles. My review consists of trialing three different Bakes – the Butternut Squash Bake, the Roasted Vegetable Bake, and the Spinach Bake. I also trialed the Superfood Veggie Cakes – Superblend. Unfortunately, I wasn’t able to taste the Muffins because they weren’t available in my area. (Next time.)

Each Bake comes in its own BPA Free baking bowl, while the Superfood Veggie Cakes are individually wrapped and are to be heated unwrapped. Two methods of heating are provided, either microwave or oven.

The Microwave Heating Method

I started with the Butternut Squash Bake and the microwave method. As instructed, I heated this Bake per time recommended in its container with the outer plastic wrap still on. Then I allowed it to cool for one minute, removed it from its packaging, and gave it a taste. I can’t say I was immediately impressed. The microwave method resulted in a moist, spongy texture, and I found the flavor lacking a bit of salt, though I’d always prefer to adjust salt levels on my own anyway, so the flavor wasn’t necessarily a negative. I love squash but this didn’t live up to my hopes.

Garden Lites Butternut Squash Bake after the microwave heating method.

Trialing the Oven Method

For the Roasted Vegetable Bake and the Spinach Bake, I decided to try the oven method. I left them in their baking containers (outer plastic removed), placed them on a foil-lined baking sheet, and baked for the 30-40 minutes recommended, specifically 35 minutes. I baked three of the Superfood Veggie Cakes (outer plastic wrappers removed) on the baking sheet as well, though these I removed after 18 minutes.

Preparing Garden Lite Roasted Vegetable Bake, Spinach Bake, and Superfood Veggie Cakes using the oven method.

To my very pleasant surprise, the Superfood Veggie Cakes had a pleasant texture, similar to a crust-less quiche (I love quiche), and had baked up with a lightly golden, gently toasted exterior. Their flavor was delicious, with the perfect balance of seasoning and veggie to egg ratio. I liked these a lot.

Garden Lites Superfood Veggie Cakes after baking in the oven.

When the Bakes reached their total baking time, I removed them from the oven. I released them from their baking dishes and found the bottoms and sides to be too moist and also suffering from the same spongy texture as the Butternut Squash Bake. BUT since I’d had great success with the Cakes baking without containers, I decided to put the Bakes back on the baking sheet, top side down, and continue baking them for another 7 minutes.

This made all the difference in the world!

Again, the too-moist portion had baked up to a very even, quiche-like texture, golden and gently toasted. They never became crunchy or crispy to the point of being tough or difficult to eat with a fork. Very tasty and satisfying. I’m anxious to retry the Butternut Squash Bake with the oven-heat method.

Garden Lites Roasted Vegetable Bake after removing heating dish and baking an extra few minutes.

With the knowledge that baking these varieties in the oven is definitely the way to a delicious result, I would purchase all of these varieties again. Having a quick-heat, microwave option would be nice, but I certainly recommend the oven-heat method always. Perhaps your preferences will prove otherwise.

Am I a Believer?

I will purchase these items again and can honestly say that my favorites are the Spinach Bake and the Superfood Veggie Cakes. The Roasted Vegetable Bake has a very similar flavor to the Veggie Cakes, if you prefer a larger size portion in this flavor profile. I found the Bakes to be a perfect size for a light lunch or a dinner’s veggie-balanced side dish with a bowl of soup or a small portion of some meat-based protein. I enjoyed pairing the Spinach Bake with some leftover Sweet Potato Casserole from Thanksgiving. A vegetable and protein-rich lunch, to be sure. YUM!

Garden Lites Spinach Bake and Daily Forage Sweet Potato Lunch

A Healthy Breakfast Choice!

I love the idea of having the smaller Cakes as a breakfast item, as well as a tasty way to get your kids to have a protein-veggie-fiber balanced breakfast. To make these into the delicious, quick breakfast item I think they are intended to be, I’d recommend baking them in the oven, cooling them, then popping them into a reseal-able container and giving them some fridge time. Definitely can be done a few days ahead. At serving time, give them a quick micro-heat-up. Don’t re-freeze them though. That won’t be a safe-food-handling plan.

My thanks to Garden Lites for sponsoring this post. These words and opinions are 100% my own.

You can find complete product information, including ingredients listings at Garden Lites Veggies Made Great.

Want to know where you can find Garden Lites in your area? Check Where to Buy.

Safe food is a journey … Thrive!™

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… BBLT Soup, or what I like to call Iron in a Bowl!

Soup season has finally arrived in southern Utah. Cool weather comes around a bit later out here than in some of the other states I’ve previously lived, and for many of you who live in climates that require warm, snuggly sweaters, gloves and hats, and foods that feed the soul during the long winter months. But, finally, I’m donning long pants, tops that hide my tanned shoulders, and fuzzy socks instead of running around with painted toe nails in sandals. And I love it!

Hungering and hankering for foods that fill our bellies with warmth, release our “ahhh”, and leave us with an inner peace seems nature’s way of preparing us for fending off the harsher months ahead (or at least for the days filled with more darkness than sunlight).

Personally, trudging into the season where, to be completely honest, I yearn for sitting for hours on end in a cozy chair nestled under a throw, sipping something – anything – hot, I like to know that since I can’t realistically do this, my short moments will “fill my cup”, if you will.

So when I sit down, I want to know that the satiety after finishing a delicious meal, in this case a bowl of steaming hot soup, I’m going to not only have satisfied my taste buds, but I’ve additionally nourished my body – especially when the winter months can also bring with them lots of runny noses, coughs, and fevers that are synonymous with the cold and flu season. This time of year just loves to wreak havoc on us if our bodies are not nourished and strong.

With ingredients that combine to make this soup a complete meal, not a starter, you’ll be receiving the benefits of ample protein, healthy carbs, and iron-rich vegetables. Protein helps support our metabolism, balance our blood sugar, and enable muscle and bone development. Every cell of our body requires protein.

Healthy carbohydrates provide glucose necessary for energy, and nature’s carbs in the form of fruits and veggies contain fiber, which helps regulate the digestive system. Iron, an essential mineral key to making healthy red blood cells, is abundant in both heme and non-heme forms contributed by the bison, beans, kale and cabbage.

Vitamin C present in the tomatoes makes the iron more easily absorbed and usable.

We can begin to feel a whole host of “ugh” if our bodies become iron deficient. Enjoying meals packed with all these nutritious ingredients though, you might just become Popeye!

But enough of the lab results … this soup is delicious! There is a very satisfying mouth feel to this soup, an umami experience. Umami is defined by dictionary.com as …

umami. [oo-mah-mee] noun. a strong meaty taste imparted by glutamate and certain other amino acids: often considered to be one of the basic taste sensations along with sweet, sour, bitter, and salty.”

Rest assured though, there is no glutamate included in the ingredients list. The umami is just a wonderful result of the food combinations. Very satisfying, very nutritious, and quite possibly will make you want to curl up under that throw immediately after dinner – merely due to being in the “comfort zone”, not due to lack of energy.

Now, let’s be clear. I’m not suggesting Bison, Bean, Lentil, and Tomato Soup is the silver bullet to all that ails you during the winter season. I’m simply putting it out there that this soup recipe offers many nutritional benefits while being delicious. Oh, and it’s easy to prepare. And easy recipes are important because I know you want time to be sitting in that cozy chair I talked about earlier too, right?

This recipe only requires cooking the meat. You can follow the recipe as directed to achieve a completed dish at mealtime in about 30 minutes, or you can start this recipe on the stove by cooking the ground bison (or ground beef) (with the onion and garlic if you wish) as directed, then transfer to a slow cooker with the remaining ingredients so it can cook during the day. With the slow cooker or Crock Pot setting on low, it shouldn’t overcook nor cause the beans and lentils to go mushy.

I like to barely simmer my soup for a couple of hours on the stove before serving, giving the ingredients a chance to flavor meld and gain depth. Umami! Without breaking a sweat.

A great embellishment to this dish is to serve the soup with seasoned croutons scattered over the top, or with a side of cornbread.

To make sure we touch on the allergen concerns, the recipe is free of gluten, dairy, eggs, peanuts, shellfish, soy, and corn. It can be free of fish by omitting the Worcestershire sauce, which surprisingly contains fish sauce.

For some additional flavor wham and crunch, when ladling the soup into bowls, go for a bit of textural intrigue by garnishing each serving with a few slices of fresh radish, a bit of shredded, raw cabbage, and a few fresh cilantro leaves.

Happy Soup-ing!

Bison, Bean, Lentil, Tomato Soup
Servings: about 8 2-cup servings
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour
No
Gluten No
Dairy No
Egg No
Soy No
Corn No
Peanut No
Tree
Nut No
Shell
Fish
Ingredients
  • 1 Tablespoon Avocado Oil or Extra Virgin Olive Oil
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1 1/4 pounds ground bison or extra lean ground beef, preferably grass fed
  • 2 15-ounce cans, low sodium dark red kidney beans, WITH liquid
  • 1 15-ounce can, low sodium black lentils, drained and rinsed
  • 6 cups diced red/purple cabbage
  • 3 leaves black kale (tough center stem removed/discarded), diced
  • 3 Roma tomatoes, seeded and diced
  • 4 cups low sodium, fat free chicken broth – I used homemade but purchased is fine
  • 2 cups water
  • 1/2 teaspoon Worcestershire sauce (optional)
  • 1/2 – 1 teaspoon onion powder
  • 1/4 – 1/2 teaspoon garlic powder
  • 1 teaspoon balsamic vinegar – the better the quality, the deeper/smoother flavor
  • 1 Tablespoon extra virgin olive oil
  • 4 radishes, garnish (optional)
  • 1/2 cup raw purple cabbage, garnish (optional)
  • 1/2 cup fresh cilantro, garnish (optional)
Directions
  • In a large stock pot, warm one Tablespoon of oil over low heat, then add onion and garlic. Increase heat to medium and sauté until onion is lightly golden and becoming translucent.
  • Add one can of kidney beans to the post. Smash about half of them (I use a potato masher). These will create a bit of thickness and give body to the broth. Add the remaining beans and lentils, cabbage, kale, and tomatoes to the pot.
  • Pour chicken broth and water into the pot. Stir to combine all ingredients and increase burner temperature to high to bring soup just to a boil. Reduce heat to simmer.
  • Add Worcestershire sauce, onion powder, garlic powder, balsamic vinegar, and olive oil to the soup. Stir well. Taste. Add salt and pepper as needed.
  • Simmer soup over low heat for 30 minutes or more before serving. I like to barely simmer my soup for a couple of hours before serving, giving the ingredients a chance to flavor meld and gain depth. This can easily be started on the stove to cook the onion, garlic, and meat, as directed above, then transferred to a slow cooker with the remaining ingredients so it can cook during the day. On low, it shouldn’t overcook the beans and lentils.
  • Serve with seasoned croutons (LINK to my croutons) scattered over soup or with a side of cornbread.
  • For additional flavor wham and crunch, when ladling soup into bowls, garnish each serving with a few slices of fresh radish, a bit of shredded, raw cabbage, and a few fresh cilantro leaves.

Safe food is a journey … Thrive!™

Other recipes you might enjoy:

Vegan Broccoli Cauliflower Soup

Drunken Roasted Sweet Potato Soup

Creamy Homemade Tomato Soup

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… BBLT Soup, or what I like to call Iron in a Bowl!

Soup season has finally arrived in southern Utah. Cool weather comes around a bit later out here than in some of the other states I’ve previously lived, and for many of you who live in climates that require warm, snuggly sweaters, gloves and hats, and foods that feed the soul during the long winter months. But, finally, I’m donning long pants, tops that hide my tanned shoulders, and fuzzy socks instead of running around with painted toe nails in sandals. And I love it!

Hungering and hankering for foods that fill our bellies with warmth, release our “ahhh”, and leave us with an inner peace seems nature’s way of preparing us for fending off the harsher months ahead (or at least for the days filled with more darkness than sunlight).

Personally, trudging into the season where, to be completely honest, I yearn for sitting for hours on end in a cozy chair nestled under a throw, sipping something – anything – hot, I like to know that since I can’t realistically do this, my short moments will “fill my cup”, if you will.

So when I sit down, I want to know that the satiety after finishing a delicious meal, in this case a bowl of steaming hot soup, I’m going to not only have satisfied my taste buds, but I’ve additionally nourished my body – especially when the winter months can also bring with them lots of runny noses, coughs, and fevers that are synonymous with the cold and flu season. This time of year just loves to wreak havoc on us if our bodies are not nourished and strong.

With ingredients that combine to make this soup a complete meal, not a starter, you’ll be receiving the benefits of ample protein, healthy carbs, and iron-rich vegetables. Protein helps support our metabolism, balance our blood sugar, and enable muscle and bone development. Every cell of our body requires protein.

Healthy carbohydrates provide glucose necessary for energy, and nature’s carbs in the form of fruits and veggies contain fiber, which helps regulate the digestive system. Iron, an essential mineral key to making healthy red blood cells, is abundant in both heme and non-heme forms contributed by the bison, beans, kale and cabbage.

Vitamin C present in the tomatoes makes the iron more easily absorbed and usable.

We can begin to feel a whole host of “ugh” if our bodies become iron deficient. Enjoying meals packed with all these nutritious ingredients though, you might just become Popeye!

But enough of the lab results … this soup is delicious! There is a very satisfying mouth feel to this soup, an umami experience. Umami is defined by dictionary.com as …

umami. [oo-mah-mee] noun. a strong meaty taste imparted by glutamate and certain other amino acids: often considered to be one of the basic taste sensations along with sweet, sour, bitter, and salty.”

Rest assured though, there is no glutamate included in the ingredients list. The umami is just a wonderful result of the food combinations. Very satisfying, very nutritious, and quite possibly will make you want to curl up under that throw immediately after dinner – merely due to being in the “comfort zone”, not due to lack of energy.

Now, let’s be clear. I’m not suggesting Bison, Bean, Lentil, and Tomato Soup is the silver bullet to all that ails you during the winter season. I’m simply putting it out there that this soup recipe offers many nutritional benefits while being delicious. Oh, and it’s easy to prepare. And easy recipes are important because I know you want time to be sitting in that cozy chair I talked about earlier too, right?

This recipe only requires cooking the meat. You can follow the recipe as directed to achieve a completed dish at mealtime in about 30 minutes, or you can start this recipe on the stove by cooking the ground bison (or ground beef) (with the onion and garlic if you wish) as directed, then transfer to a slow cooker with the remaining ingredients so it can cook during the day. With the slow cooker or Crock Pot setting on low, it shouldn’t overcook nor cause the beans and lentils to go mushy.

I like to barely simmer my soup for a couple of hours on the stove before serving, giving the ingredients a chance to flavor meld and gain depth. Umami! Without breaking a sweat.

A great embellishment to this dish is to serve the soup with seasoned croutons scattered over the top, or with a side of cornbread.

To make sure we touch on the allergen concerns, the recipe is free of gluten, dairy, eggs, peanuts, shellfish, soy, and corn. It can be free of fish by omitting the Worcestershire sauce, which surprisingly contains fish sauce.

For some additional flavor wham and crunch, when ladling the soup into bowls, go for a bit of textural intrigue by garnishing each serving with a few slices of fresh radish, a bit of shredded, raw cabbage, and a few fresh cilantro leaves.

Happy Soup-ing!

Bison, Bean, Lentil, Tomato Soup
Servings: about 8 2-cup servings
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour
No
Gluten No
Dairy No
Egg No
Soy No
Corn No
Peanut No
Tree
Nut No
Shell
Fish
Ingredients
  • 1 Tablespoon Avocado Oil or Extra Virgin Olive Oil
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1 1/4 pounds ground bison or extra lean ground beef, preferably grass fed
  • 2 15-ounce cans, low sodium dark red kidney beans, WITH liquid
  • 1 15-ounce can, low sodium black lentils, drained and rinsed
  • 6 cups diced red/purple cabbage
  • 3 leaves black kale (tough center stem removed/discarded), diced
  • 3 Roma tomatoes, seeded and diced
  • 4 cups low sodium, fat free chicken broth – I used homemade but purchased is fine
  • 2 cups water
  • 1/2 teaspoon Worcestershire sauce (optional)
  • 1/2 – 1 teaspoon onion powder
  • 1/4 – 1/2 teaspoon garlic powder
  • 1 teaspoon balsamic vinegar – the better the quality, the deeper/smoother flavor
  • 1 Tablespoon extra virgin olive oil
  • 4 radishes, garnish (optional)
  • 1/2 cup raw purple cabbage, garnish (optional)
  • 1/2 cup fresh cilantro, garnish (optional)
Directions
  • In a large stock pot, warm one Tablespoon of oil over low heat, then add onion and garlic. Increase heat to medium and sauté until onion is lightly golden and becoming translucent.
  • Add one can of kidney beans to the post. Smash about half of them (I use a potato masher). These will create a bit of thickness and give body to the broth. Add the remaining beans and lentils, cabbage, kale, and tomatoes to the pot.
  • Pour chicken broth and water into the pot. Stir to combine all ingredients and increase burner temperature to high to bring soup just to a boil. Reduce heat to simmer.
  • Add Worcestershire sauce, onion powder, garlic powder, balsamic vinegar, and olive oil to the soup. Stir well. Taste. Add salt and pepper as needed.
  • Simmer soup over low heat for 30 minutes or more before serving. I like to barely simmer my soup for a couple of hours before serving, giving the ingredients a chance to flavor meld and gain depth. This can easily be started on the stove to cook the onion, garlic, and meat, as directed above, then transferred to a slow cooker with the remaining ingredients so it can cook during the day. On low, it shouldn’t overcook the beans and lentils.
  • Serve with seasoned croutons (LINK to my croutons) scattered over soup or with a side of cornbread.
  • For additional flavor wham and crunch, when ladling soup into bowls, garnish each serving with a few slices of fresh radish, a bit of shredded, raw cabbage, and a few fresh cilantro leaves.

Safe food is a journey … Thrive!™

Other recipes you might enjoy:

Vegan Broccoli Cauliflower Soup

Drunken Roasted Sweet Potato Soup

Creamy Homemade Tomato Soup

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… Want Something Sexy and Vibrant? I Think So!!

This is such a simple recipe to prepare, yet extremely satisfying in flavors and nutrition. The asparagus and mushrooms are cooked together in one pan so clean up is easy. You’ll use a high heat on the stove to quick-sear and obtain a beautiful golden color, then finish the cooking process off in a flash-steam with a splash of white wine. This step is optional but highly recommended. I love how it adds a flavor complexity without much work or cooking time. Likewise, the hemp seeds aren’t required in this dish, they simply add a mild nuttiness and some protein, keeping it meatless and making this ideal for vegans and vegetarians. I only added the hemp seeds as a dusting in the photos, but added more before serving. Don’t be afraid to adjust the quantity to your preference. It has no bearing on the outcome of the cooking process.

This is a perfect lunch bowl or light dinner for individuals who don’t like to cook or who don’t like to fuss much in the kitchen. Only 2 main ingredients and a little oil, all other condiments and seasonings are optional. One pan, fast cleanup. It’s naturally free of the top eight allergens: gluten, dairy, soy, peanuts, tree nuts, eggs, shellfish, and fish. If you don’t use corn oil to prepare this, then we’re in the clear there too.

This little (or big, depending on how you serve it) Asparagus Mushroom Lunch Bowl is packed with an ample amount of nutritional benefits. Asparagus provides a multitude of vitamins and minerals including Vitamin A, lots of the B vitamins, Vitamin C and K, and calcium, magnesium, and potassium (among others). Mushrooms bring their own good health support team to the table by way of antioxidants, Vitamin D, selenium, and folate, just for starters. For more details on the benefits here, be sure to check out the links at the bottom of this post.

This dish is vibrant and colorful. I think it’s kind of a sexy dish. Whether you’re in it for the ease, or you’re in it for the nutritional benefits, to me this dish is a win. Frankly, I like the healthiest bang for the buck (energy and wallet alike), and sometimes I simply don’t want to spend a lot of time planning and cooking a big meal.  I even kept the post short and sweet savory! What are your thoughts?
 

Gluten-free, Vegan Asparagus Mushroom Lunch Bowl
Servings: 1 main dish serving or 2 side servings
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
No
Gluten No
Dairy No
Egg No
Soy No
Corn No
Peanut No
Tree
Nut No
Shell
Fish No
Fish Vegan
Ingredients
  • 2 Tablespoons avocado oil
  • 1/2-3/4 lb. fresh asparagus, rinsed/tough ends removed, sliced in 1-inch lengths
  • 8 ounces sliced Baby Portabella mushrooms
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/4 cup white wine, optional
  • 1 Tablespoon hemp seeds, optional
Directions
  • Heat oil over medium-high heat just until hot, then add asparagus and mushrooms. Stir. Add onion powder, garlic powder, and salt and pepper. Stir frequently until asparagus and mushrooms have a golden, slightly seared color. Test with fork. When asparagus is firm and can be pierced with a fork (not raw/not soft), turn heat off under pan. Gently pour wine into pan and stir veggies. Turn stove back on and cook until asparagus reaches desired tenderness.
  • Transfer mixture to one or two serving dishes. Sprinkle with hemp seeds, if desired. Serve hot.

Resources:

Asparagus Nutrition, Health Benefits, and Recipes by Dr. Axe

What is the Nutritional Value of Mushrooms

Mushroom Nutrition Benefits: Cancer Fighters and Cell Renewers

Safe food is a journey … Thrive!™

Other recipes you might enjoy:

Prosciutto, Red Potato, Pine Nut Salad

Prosciutto and Asparagus Risotto

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… Love Your Coffee? Me Too! Let’s Get it in Donut Form!

These gluten-free, dairy-free baked doughnuts have an exact doughnut texture, appearance, and flavor of the best cake donuts you’ll find, allergen-free or from any bakery. The coconut cream is an excellent substitution for coconut milk, and there’s no need for cream of tarter (which you’ll find in my original Devil’s Food Chocolate Doughnuts recipe). See the little, dark niblets in the picture above? Those are flavor bursts! I love ’em! Feel free to adjust the flavors all you want to suit your coffee or chocolate desires, but you’ll not want to change the other ingredients. These doughnuts have it going on. They’re definitely my new favorite!

Are these breakfast rings available to those of you with other/additional food allergies such as soy, peanuts, and tree nuts? Yes! These scrumptious mocha-laden treats are free from all of those. Please note that the recipe does contain coconut (in the oil and the cream), so if you need to avoid this ingredient, this may not be the recipe for you. I’ll be sure to get you on the flip side with another doughnut recipe using avocado oil and an alternate to the coconut cream. Be sure to stay posted.

While you won’t see any frosting in the photos of these doughnuts, because honestly they just didn’t need it, I’ve included a gluten-free, dairy-free chocolate glaze recipe for your convenience … just in case you gotta have it!

I’ve learned a few tips along the donut-baking road:

Tip 1: This espresso doughnut batter took 10 minutes of baking time in St. George, UT where the elevation is about 2800 feet and the humidity is at about 10% … very dry). In MN, where the elevation is lower and the humidity often sits at about 55 percent, the doughnuts were perfectly baked at 12 minutes.

Tip 2: You’ll notice that I’ve used psyllium husk as my binder, as a substitute for xanthan gum or guar gum. I LOVE using psyllium husk these days and I’ll soon share with you why I’ve omitted gums from my gluten-free baking. Should you wish to use a gum, use an equivalent measurement as a substitution for the psyllium husk.

Tip 3: Want to go completely over the top with flavors? Use the icing recipe included below, glaze the donuts once cooled, and sprinkle with shredded coconut while the icing is still wet. Oh, Oh, Oh … too good for words!

Let’s get our coffee on, shall we?

Gluten-free, Dairy-free Chocolate Espresso Mocha Doughnuts
Servings: 12 standard-size cake doughnuts
Prep Time: 10 Minutes
Total Time: 30 Minutes
Baking Time: 10-12 minutes
Cool Time: 5 minutes or longer
Oven Temp: 350 °F
No
Gluten No
Dairy No
Soy No
Corn No
Peanut No
Tree
Nut
Ingredients Ingredients for Doughnuts:
  • 1 teaspoon solid/semi-solid coconut oil
  • 1 3/4 cups (210g) gluten-free superfine brown rice flour - I use Authentic Foods
  • 1 3/4 teaspoons baking powder – I use Clabber Girl
  • 8 Tablespoons unsweetened cocoa powder - I use Hershey’s
  • 3/4 teaspoon psyllium husk - I use Organic India
  • 1/2 teaspoon kosher salt
  • 4 teaspoons instant coffee (or adjust to taste), divided – I use Folger’s Instant Decaffeinated
  • 2/3 cup packed light brown sugar
  • 2 Tablespoons granulated sugar
  • 8 Tablespoons coconut oil, melted - I use Dr. Bronner’s Organic Virgin Coconut Oil (no coconut flavor)
  • 2 Tablespoons casein-free margarine, melted - I use Earth Balance Natural Buttery Spread - soy free2
  • 2 large eggs, room temp
  • 1 cup canned coconut cream, well stirred - I use Thai Kitchen, not low fat
Ingredients to Glaze:
  • 1 2/3 cups powdered sugar
  • 6 Tablespoons non-dairy milk - I use Blue Diamond Almond Milk - original flavor
  • 2 Tablespoons unsweetened cocoa powder
Directions
  • Preheat oven to 350ºF. Spread 1 teaspoon solid coconut oil in doughnut pans. Set aside.
  • Add flour to a medium-size bowl. Sift baking powder into flour. Stir cocoa powder, psyllium husk, and salt. Break up any lumps with your fingers. Whisk together until well combined. Set aside.
  • Add brown and white sugars to mixing bowl (I use a KitchenAid Stand Mixer). Add coconut oil and dairy-free buttery spread. Mix on medium-low speed until sugars begin to dissolve. Add eggs and coconut cream and continue to blend until well combined and slightly increased in volume.
  • Add (gradually) the flour mixture into the liquid mixture and blend until fully incorporated. The batter will be just slightly thicker than cake batter.
  • Scoop batter into prepared pans, filling each section about 3/4 full. (I use one level scoopful of a #20 scoop or an ice cream scooper for each full-size doughnut.
  • Bake at 350ºF for approximately10 minutes (depending on your oven and location), or until a toothpick inserted into a doughnut comes out with just a few crumbs on it.
  • Transfer pans to cooling rack and let rest 5 minutes. Remove doughnuts from pans and continue cooling.
  • If you glaze your doughnuts:
  • Place a sheet of wax paper under each cooling rack before glazing doughnuts, for easy clean up.
  • Mix all glaze ingredients together while doughnuts are cooling. Mixture should be slightly thick but still pourable.
  • Drizzle glaze over the doughnuts until well coated. If you wish to decorate the doughnuts, note that the glaze firms up quickly so embellish while the glaze is still slightly moist so the decorations will adhere. Otherwise they fall right off.
  • Serve and Enjoy!
  • Store doughnuts in an airtight container, if desired. The glaze helps seal in the moisture, but I like to store the full-size doughnuts back in their tins when completely cooled. This way the unglazed surfaces stay protected. Works perfectly! And clean-up is easy ... and not necessary until the doughnuts are gone:) It’s a very easy way to transport them too, if you’re bringing them to a party or outing. LOVE that!

Safe food is a journey … Thrive!™

 

Other recipes you might enjoy:

Cinnamon Roll Muffins

Cranberry Walnut Biscotti

Pumpkin Spice Donuts

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