Gluten-Free Pasta Primavera

I love pasta primavera,  it is my quintessential summer meal.  And I could have it every week.  So when I looked in the refrigerator earlier this week and saw that we had some bell peppers that needed to be used up, I jumped on the opportunity to make it.

Gluten-Free Pasta Primavera

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

30 cherry tomatoes (15 yellow, 15 red), halved

1/2 large red onion, thinly sliced

1 (398ml) can hearts of palms, diced

1 1/2 cups red seedless grapes

1 cups pine nuts

1 pound gluten-free spaghetti

1/4 cup olive oil

Pinch of salt

1-2 tbsp. Mrs. Dash original

1-2 tbsp. fresh oregano

1-2 tbsp. fresh basil

Pepper to taste

Method

Preheat the oven to 450 degrees F.

On a large baking sheet, toss the vegetables, grapes, pine nuts with the oil, salt, pepper, and herbs to coat.

Bake until they are tender but have not yet lost their vibrant color (approximately 12-15 min. and stirring after 7 min.)

Meanwhile, cook the gluten-free pasta according to the instructions. Drain and toss the pasta with the vegetable mixtures in a large bowl to combine.

Season the pasta with salt and pepper, to taste.  Serve and enjoy!

 

 

Have a great day and don't forget to like my page on Facebook and to follow me on Instagram, twitter (@aavoine) and pinterest!  If you like this blog, please subscribe to it's RSS Feed or via email!

Thanks for reading!

Amélie

 

Dairy-free strawberry banana smoothie

Strawberries are in season and I have been adding them to everything I eat.  I have also been off green smoothies for a week since it has been quite humid and I have not felt really hungry (I found them too heavy on my stomach for this type of weather).  Instead, I have been playing with different and simpler combinations.  And since I have the kids with me for the summer, simpler and quicker is quite welcomed!  Leaves me more time to play with them.

Strawberry banana smoothie

Ingredients

1 cup vanilla almond milk

1/2 cup strawberries

1 frozen banana

1 tbsp. ground flax seeds

1 tbsp. black chia seeds

6 ice cubes

Method

Place all ingredients in a blender and mix until you get a nice smooth texture.  Enjoy!

 

Have a great day and don't forget to like my page on Facebook and to follow me on Instagram, twitter (@aavoine) and pinterest!  If you like this blog, please subscribe to it's RSS Feed or via email!

Thanks for reading!

Amélie

 

Currently obsessed / Portobello Burgers

I have a confession to make, I am currently obsessed with the core training  that I've been doing.  It is so amazing, I have never felt my abs burn like that and can already tell that it is helping my posture (less slouching!).  My son has taken a liking to exercising as well. The other day he wanted to workout with me so he ran 1km on the treadmill and then did a 100 jumping jacks.  When he was done he came next to me and tired to do push ups, but was struggling so he said to me :  ''I am really out of shape!''  I laughed so hard!  

 

I am also obsessed with Portobello Burgers.  I could eat one every night for dinner, and the good news is that it is one of the easiest recipes to make.  This recipe is also where I make an exception and consume dairy.  I like to top it with gouda cheese, tomatoes, avocados, lettuce and mayonnaise.  Keep some napkins close by, you will need them!

Did you know that there are more antioxidants in the caps than in the stems of mushrooms and that the nutrients are not destroyed during the cooking process?

Portobello Mushroom Burger

Ingredients

2 Portobello mushroom caps

1/4 cup balsamic vinegar

2 tbsp. olive oil

1 tbsp. garlic 

1 tsp. dried basil

1 tsp. dried oregano

Salt and pepper to taste

Your (vegan or non) cheese of choice

\Gluten-free hamburger buns of choice

Method

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

Preheat grill for medium-high heat.

Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Have a great day and don't forget to like my page on Facebook and to follow me on Instagram, twitter (@aavoine) and pinterest!  If you like this blog, please subscribe to it's RSS Feed or via email!

Thanks for reading!

Amélie

Gluten-Free Vegan Chocolate Cupcakes perfect for summer!

I hope everyone had a wonderful week-end, we sure did.  And as much as I was apprehending 3 days of family BBQs in a row (2 of which we were hosting), it went quite smoothly thanks to everyone's contributions.  I am usually quite proud of not asking for much help, but this time around, with all the activities that were taking place around the kids last week, my husband didn't give me much choice. 

The only thing I absolutely insisted on making were these cupcakes for yesterday's festivities (it was our provincial holiday!).  I am not quite the seasoned gluten-free baker yet, so for no-fail recipes, I usually look to others for help.  One source I love is Elana's Pantry because most recipes are quite simple and require ingredients I usually have.    These cupcakes were so perfect for yesterday's weather (HOT AND HUMID!!!).  They were fluffy and light and not too sweet, which worked out well since we had some SWEET leftover icing from my niece's birthday cake on Saturday!

 

 

Chocolate Cupcakes

Ingredients

1/4 cup coconut flour (I ran out, so I substituted with 3 tbsp. of GF all-purpose flour (which equals to 3/4 of 1/4 cup).  If using GF all-purpose flour, make sure to add xanthan gum if needed (see flour package for quantity)
1/4 cocoa powder
1/4 tsp. sea salt
1/2 tsp. baking soda
3 free range eggs
1/4 cup grapeseed oil
1/2 cup agave nectar (or honey for non-vegans)

Method

In a medium bowl, combine coconut flour (or GF all-purpose), cacao powder, salt and baking soda and xanthan gum (if needed).  In a large bowl, blend together eggs, oil and agave nectar.  Blend dry ingredients into wet thoroughly.  Line a cupcake tin with paper liners and scoop a scant ¼ cup into each cups.  Bake at 375° for 20-22 minutes.  Cool and cover with vegan “buttercream” chocolate frosting of choice.  Serve and Enjoy!

 

 

Have a great week-end and don't forget to like my page on Facebook and to follow me

on Instagram, twitter (@aavoine) and pinterest!  If you like this blog, please subscribe to it's RSS Feed or via email!

Thanks for reading!

Amélie

A delicious blueberry smoothie to celebrate St. John the Baptist day!

Happy Friday everyone!  Today is the last day of school for my kids, which means that they were quite excited this morning.  Their school has organised a Fair complete with inflatable structures, snow cones and cotton candy.  Today is also the summer solstice (my daughter was confused as to the amount of time that was actually added to the day seeing as it is the longest day of the year!  We had quite the laugh with her).  It is also a long week-end in Quebec with our provincial holiday on Monday.  We have 3 family barbecues planned, so we are hoping the weather will cooperate! 

 

I thought I would introduce you to this delicious blue smoothie as a way to start the festivities, since white and blue are the official colors of Quebec.  I got the recipe from the Whole Living smoothies app that I recently purchased.  So far, I have loved every recipe that I have tried.  Most recipes call for yogurt, which I substitute for my favorite vanilla almond milk.

 

 

Blueberry Almond Milk Smoothie

 

Ingredients

 

1 cup fresh or frozen blueberries

1 fresh or frozen banana

1 cup vanilla almond milk

(if you use fresh fruit, add a few ice cubes.  I usually freeze my bananas when they are at their ripest to maximize the nutrient intake and the sweetness of the fruit)

 

Method

 

Place all ingredient in a blender until you get a nice foamy texture.  Enjoy!

 

Have a great week-end and don't forget to like my page on Facebook and to follow me on Instagram, twitter (@aavoine) and pinterest!  If you like this blog, please subscribe to it's RSS Feed or via email!

Thanks for reading!

Amélie

 

 

 

Gluten-free Strawberry Rhubarb Crumble Pie

Sunday was yet another rainy day, but since we had been out Friday evening and all day Saturday, I was kind of excited to just lay low at home.  So I got this crazy idea to make a pie for Father's day.  I had never attempted to make pie crust, let alone a gluten-free version.   I had recently been eyeing a Strawberry Rhubarb recipe I had seen on the Living Without site, so this was a great opportunity to give it a try.  Of course, I was missing a lot of the ingredients, but I was able to substitute and even made my own millet flour (recipe below).  The result ended up being more crumbly than I had hoped for, but it was nonetheless decadent and worthy of a special occasion such as Father's day!

 




You can chose to simple leave it this way, and freeze the second
crust for another occasion
 

 

  

Ingredients:

 

1 1/2 cup raw cane sugar
1/4 cup gluten-free flour blend of choice (I used the same mix as the one I used for the pie crusts flour blend)
1 tsp. cinnamon

6 cups chopped fresh rhubarb (7 to 8 stalks cut into
    ½-inch pieces)
1 pound fresh strawberries, stemmed, cored and sliced in half
1 tsp. lemon juice
2 tbsp. coconut oil

2 pie crusts, * one partially baked

 

*Here is what I used as a GF multi-blend flour mix: (most are substitutes to what the recipe called for.  I substituted 1 : 1)

 

2 1/4 cups millet flour (substitute for brown rice flour) see millet flour recipe below

1/4 corn starch ( substitute for potato starch)

2/3 cup tapioca starch

3/4 cup almond flour (substitute for sweet rice flout)

1/3 cup cornstarch

 

 

Method:

 

1. Preheat oven to 325 degrees.

2. Combine sugar, flour blend and cinnamon in a small bowl.

3. Place prepared fruit in a large bowl. Sprinkle lemon juice over fruit. Then gently toss fruit with sugar mixture to evenly coat.

4. Mound fruit into partially baked bottom crust. Drizzle butter over fruit.

5. Top filling with pie crust and crimp edges to seal.

6. Brush top crust with egg wash. Or brush with high-protein milk of choice and sprinkle with sugar.

7. Bake pie in preheated oven for one hour or until fruit is tender and crust is golden brown. If pie needs to bake longer, cover it lightly with foil to prevent over-browning.

 

Millet flour recipe:

 

Roast hulled millet in a pan.  When you start to hear it pop, remove it from the burner and let it cool for a few minutes.  Transfer to a blender and bring to a flour (it took less than 2 minutes before I had an even texture).  Make a large quantity to make sure you have enough.  I used approximately 4-5 cups of hulled millet and used almost all of it for the pie).

Have a great day and don't forget to like my page on Facebook and to follow me on Instagram, twitter (@aavoine) and pinterest!  If you like this blog, please subscribe to it's RSS Feed or via email!

Thanks for reading!

Amélie

 

Simple and Fresh : Taco Salad

I love Mexican food, I could eat it everyday.  The aromas remind me of past trips and make me want to lounge by the ocean and enjoy the gorgeous scenery.  So when my taste buds are n the mood for something different than my regular go-to salads, this taco salad is what I make.  It is super easy and quick to make, and has ingredients that I always have on hand.  It also satisfies my cravings for saltier and crunchier foods.

Taco Salad

Ingredients

2-3 cups coarsely chopped lettuce (I usually go for green frisée lettuce)

1 tomato, diced

1 avocado, diced

3/4 cup black beans

3/4 cup corn kernels

4 tbsp. salsa

6-8 corn chips (I use Kale & chia corn chips from WildRoots (I get them at Costco)

 

Method

Mix all the ingredients together in a bowl and enjoy!

 

Have a great day and don't forget to like my page on Facebook and to follow me on Instagram, twitter (@aavoine) and pinterest!  If you like this blog, please subscribe to it's RSS Feed or via email!

Thanks for reading!

Amélie

 

 

 

Gluten-free Carrot Date Muffins

My kids are super fussy when it comes to food.  They are turned off by the slightest variation to what they consider edible.  If it looks healthy or good for them, you can be sure they won't dare approach it with a 10 foot pole.  So when choosing a healthy breakfast that will be satisfying enough to keep them going until their mid-morning snack, muffins are key.  But my little ones are also quite picky when it comes to what's in the muffins.  I am always trying new recipes, but so far, I have not been very successful.   I have tried a variety of flavors to no avail.  So when I came across this recipe on the Whole Foods Market website, I was positive it would be a hit.  I even made sure all the ingredients were pureed enough to avoid detection, but it failed again.  Although I have to admit that I was not too disappointed, since I thought they were super delicious.  So I froze them so we can take them along on our upcoming vacation.  We will in the car for 2 days, so having healthy muffins on-hand for breakfast will be a good alternative to sugary offerings in most roadside hotels.  And until I can find another muffin recipe they like, I will keep on making their favorite Gluten-free Banana Chocolate Chip muffins.


 

Gluten-free Carrot Date Muffins

 

2 medium carrots, peeled and coarsely chopped

1 cup chopped pitted dates     

1/2 cup chopped walnuts      

1/4 cup melted virgin coconut or high-heat sunflower oil     

2 free range eggs, lightly beaten     

1/4 cup plus 2 tablespoons pure maple syrup     

3/4 cup amaranth flour or millet flour     

3/4 cup ground almond flour     

2 teaspoons baking powder     

1/2 teaspoon ground cinnamon     

1/2 teaspoon freshly grated nutmeg     

1/2 teaspoon sea salt

 

Method

 

Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside. Preheat oven to 375°F. Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop. Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients. Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack. Enjoy!

 

Have a great day and don't forget to like my page on Facebook.  You can also follow me on Instagram, twitter (@aavoine) and pinterest!  If you like this blog, please subscribe to it's RSS Feed or via email!

Thanks for reading!

Amélie

Cucumber, Corn and Tomato Salad

Today marks the beginning of the last week of school for the kids...While they are beyond thrilled, I have to say that I have mixed emotions...I am excited for them because they will get to play and be carefree, which will be well deserved.  I am also looking forward to getting a break from preparing school lunches and getting up super early, but at the same time, I know this means constants requests and the need for entertainment on a regular basis (i.e. more work for me ;-))  Oh well, such is life!  At least the countdown to our summer getaway has officially started...We are all looking forward to some relaxing time by the ocean.

 

I hope you had a wonderful week-end.  We sure did!  Last week was our street barbecue and I was to bring a salad.  We were expecting close to 100 people, so we needed salads that were not too labour intensive and that could easily be made in bulk.  I decided to contribute a Corn, Cucumber and Tomato Salad.  It is fresh, goes well with a variety of foods and is super simple to make!

 

 

Dairy-free Rosée Sauce

My kids' favorite meal is by far Rosée Sauce over pasta.  They will choose this over any junk food option any day.  So when I went gluten and dairy-free, the first thing I did was look for great healthy gluten-free pasta that was yummy.  After trying many brands, I have narrowed it down to 2 : Tru Roots (which I get at Costco) and the GoGo Quinoa line of products which feature a variety of pasta options and can be found at my local grocery store.  As for a dairy-free Rosée Sauce, my recipe includes shitake mushrooms, which are great for you immune system's overall health and can even improve cholesterol levels.  

 

 

 

 

Dairy-Free Rosée Sauce

 

Ingredients

 

2 tbsp. virgin coconut oil

2 yellow onions, coarsely chopped

2 garlic cloves, minced

1 tbps. oregano

1tbsp. basil

1/2 cup pine nuts

2 cups dried and sliced shitake mushroom (soaked in 1/2 cup /125 mL) hot water for 20 minutes)         

1 cup white wine

2 cups tomato sauce

1/12 cups almond milk

 

 

Method

 

In a large saucepan, cook onions and garlic until tender.  Add oregano, basil and pine nuts and let roast for 1 minute.

 

Add mushrooms and their water until the liquid has evaporated.  Add wine and boil for approximately 1 minute.  Finally, add tomato sauce and almond milk and let simmer for a few minutes.

 

Transfer to a blender and puree until you get a smooth texture. 

 

Enjoy!

  

 

 And for lunch the next day, I couldn't resist adding my leftover grilled vegetables to the mix!

 

 

Have a great week-end and don't forget to like my page on Facebook and to follow me on Instagram, twitter (@aavoine) and pinterest!

Amélie

 

Gluten-Free Vegan Chocolate Chip Cookie / Gift idea

As a token of appreciation to the kids' teachers this year, I decided that we would bake something instead of buying a gift.  This way the kids can help in making it and we have enough to thank everyone from the phys. ed. teacher to the school crossing guard, because they all have a role to play in your child's education and they are all as important.  I also included a card and page mark from Cartes Julie à la Folie for the main teacher and the lunch lady. 

We baked gluten-free chocolate chip cookies, since I was really looking forward to try a recipe I stumbled upon on Weelicious.com and gluten-free carrot dates muffins that I will post next week.

Gluten-free Vegan Oatmeal Chocolate Chip Cookies

Ingredients

1/2 cup coconut oil

1/2 raw can sugar

1 tbsp. ground flax seeds

3 tbsp. water

1 tsp. pure vanilla extract

2 cups gluten-free old fashioned rolled oats

1 cup gluten-free all purpose flour

1/4 tsp. xanthan gum (before you add this ingredient make sure you GF all purpose flour            doesn't already contain some)

1 tsp. cinnamon

1/2 tsp. baking soda

1 cup vegan or dairy-free chocolate chips

Method

Preheat oven to 350F and line a cookie sheet with parchment paper.

Place coconut oil and sugar in a mixing bowl and mix on medium speed until you get a fluffy texture (approximately 2-3 minutes).  Mix flax seeds with water and let sit for 2 minutes (this acts as an egg).  Add this mixture and the vanilla to the mixing bowl and continue to mix on medium speed. 

In another bowl, combine oats, flour, xanthan gum.  Add to the wet ingredients and continue to mix.  Add cinnamon and baking soda, while still mixing.  Fold in chocolate chips.

Bake for 25-30 minutes or until slightly golden.  Cool for 10 minutes and transfer to a wire rack. Enjoy!

 

The main teachers and lunch ladies received these cookies
and muffins in a jar!

 

The English, Phys. Ed. and music teachers received these
cookies and muffins in a box!

Never forget your page with this page mark made
to order!

My son's teacher received this card because
he is obsessed with moose!

 

 

Raw Red Bell Pepper Soup

Yesterday was cool and rainy, so what better way to take advantage of such a day, then to bake, bake, bake.  I actually really enjoy days like this.  It is a good way to get ahead on things that are not as tempting when the sun is shining.  Since I was busy in the kitchen and the kids came home for lunch, I needed something that wasn't time consuming.  I also needed a recipe that was high on veggies, so I went with leftover grilled vegetables salad (recipe here) and The Rawtarian's  Raw red pepper soup which added a bit of sunshine to an otherwise gray day!


Raw Red Pepper Soup
(Yields 1 large serving)

Prep time: 3 minutes
Cook time: 2-3 minutes
Total time: 5-6 minutes

Ingredients

 

1 cup red bell peppers, chopped

1/3 cup cashews

1/2 cup water

1/2 tsp. sea salt

Method

 

Place all ingredients in a high-power blender (this is really makes a difference since the power of the blades is what warms this soup up).  This will take approximately 2-3 minutes.  I've made this before I bought my Vitamix and still enjoyed a lukewarm soup (it also took a while longer).  Enjoy!

 

 

 

Have a great day!

The most awesome smoothie ever...

I was recently able to slowly start working out again, after a 2 year hiatus caused by my excessive fatigue.  This is a huge victory for me since prior to falling ill I had just started training for a 10K race.  Now, I don't know if a 10k will ever be in the cards again for me, but what I focus on instead are the little steps I am able to take.  I have never been the most active person, but I enjoy working out while blasting my favorite music.  It is the best mood booster and makes me feel wonderful.  And while nutrition is a huge part of being healthy, being active completes the equation.   

 

So what about breakfast when you workout in the morning?  There are different theories out there saying you should and shouldn't workout on an empty stomach.  I think there are advantages to both, but you should do what works best for you.  I feel best when I have had something quite light to eat prior to exercising.  That's where this little smoothie recipe comes into play...It is as light on the tummy as water and not too sweet that it will be hard on an empty stomach.  For those familiar with Orange Julep orange juice, I find that this satisfies my fix for this kind of foamy juice.  And since it contains a banana and a mango, it keeps me from starving during my workout.

 

The most awesome lightest smoothie ever...

Ingredients

1 mango

1 banana

1/2 cup vanilla flavored almond milk

1 cup 100% pure orange juice

6 ice cubes

Method

Place all ingredients in a high power blender and mix until you get a smooth texture.  Enjoy!

 

Have a great day!

Amelie
 

Gluten-free PB&J with a twist

The other day, when the kids came home for lunch, I was really in the mood for a PB&J (peanut butter and jelly) sandwich and tried for the umpteenth time to convince my kids that it was yummy, and they, again, looked at me like I was crazy.  That's right folks, my kids think it's disgusting!  So, I made myself one and made them something else. But instead of making an actual PB&J sandwich, I improvised with fresh ingredients and it was as good (if not even better).  I felt like a kid all over again, but it didn't last long, soon enough they were being fussy and I started acting and feeling like a mom again!!!

PB&J with a twist

Ingredients

2 slices gluten-free bread

3 strawberries sliced

1 banana sliced

3-4 tbsp. raw almond butter ( recipe here)

Method

Toast bread and spread your almond butter on each slice.  Place sliced strawberries and bananas on one slice and place second slice on top.  Enjoy!

Have a great day!
Amelie

Making memories/ My week on instagram

So being a stay-at-home mom is not always super exciting.  It is easy to get caught up in the daily chores and forget that life shouldn't always be filled with laundry and picking up after the kids.  And since they are now both in school, it seems easier for me to justify meeting a friend for coffee during the day.  I have also tried to be more organized in my daily activities, since I am not one for a routine - just the thought of it bores me to death and makes me want to act like a child and protest its very existence. I have recently found that I can establish some sort of schedule without going crazy, and when I've accomplished what I need to do, the reward feels so much better. 

 

Since falling ill a few years ago, I have come to appreciate the small things in life a lot more.  It has helped me put things in perspective (although it has also seemed to heighten my need for perfection which drives my family crazy!).  I really try and make an effort to stop and enjoy being in the moment a lot more.  I appreciate quiet times and hearing the birds sing in the morning and see every moment that I have enough energy to participate actively in our kids life like a blessing.

 

I think we should all stop and take the time to appreciate our surroundings or relax with a book just because we feel like it!  Because what makes memories is not a spotless house or the latest trends (I am working hard on caring less about both), it is the moment a bird landed right next to you and stared at you or the funny dance your child just improvised for you, and you actually stopped what you were doing and gave him your full attention.

 

Saturday our street will be closed and we will be barbecuing with our neighbours so we can get to know each other better and Sunday we'll be enjoying a family picnic in the park.  What about you?  How will you enjoy making memories this week-end?

 

Here's to little moments...

Below are my recent "little moments" posted through Instagram:

 

 

 

I have always liked this sculpture in New York and now it's made its way to Old Montreal!

 

Meeting a friend for coffee at our local coffee shop...

 

Making the most of my pharyngitis by drinking my favorite smoothies and changing nail color everyday...

 

A friend and I treating a ourselves to a lovely dinner after an inspiring conference by Pierre Lavoie.

 

Have a great week-end!

Amelie

 

 

 

Channeling road runner with a beet beet salad!

There are two ingredients that all my favorite salad recipes contain: fruit or beet.  They make a salad so tasty, that I can't resist adding them to recipes.   So when I opened the fridge at lunch and realized that my husband had prepared some the night before, I was truly happy (they are sort of a drag to cook and peel!)  Sometimes it's just those little things that make your day.  Thanks Hun!

 

Beet Beet Salad



 

 

 

 

Ingredients

 

3-4 cups or baby spinach

1 1/2 cups mixed beets cooked, peeled and cut in 1"-2" pieces (see how to prepared them here)

1/2 cup chopped walnuts

3 tbsp. hemp seeds

1-2 tbsp. balsamic vinegar

 

Method

 

Place all ingredients in a serving dish and mix.  Enjoy!

 

Have a great day!

Amelie

 

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Instagram : Amelie Avoine

Twitter: @aavoine

 



Almond Milk and Coconut Smoothie

I have been experimenting recently with different smoothie recipes because I found I needed a bit of a change from the ones that I usually make.  I also wanted one that was on the sweet side, so it would be perfect for a desert or a mid-afternoon snack.  After reading about almond coconut smoothies everywhere, but only finding recipes that required too many ingredients, I decided to make a simple one that required things that I always have on-hand : a banana, almond milk, almond butter and grated coconut.

Did you know that coconut products can help relieve arthritis, control diabetes and prevent osteoporosis?  Consuming coconut products is also beneficial for your skin.  It helps fight blemishes such as age spots and acne, helps rejuvenate your skin and can even protect against skin cancer.  Coconut is the plant food that contains the highest percentage of fiber.  (It is important to make sure that the product you are buying is raw to avoid preservatives and added sugar).

 

Little quirky fact about coconut water (should you find yourself in the tropics or subtropics in an emergency situation and far from a hospital):

 According to the American Journal of Emergency Medicine, "[...]it can also serve as an emergency short-term intravenous hydration fluid.  This is possible because the coconut water has a high level of sugar and other salts that makes it possible to be used in the bloodstream. much like the modern lactated Ringer solution or a dextrose/water solution as an intravenous solution (IV)."

Almond Milk and Coconut Smoothie

 

 

Ingredients

 

1 cup vanilla almond milk

1 banana

3 tbsp. almond butter

1 tbsp. raw grated coconut

6 ice cubes

 

Method

 

Place all ingredients in a blender and mix until you get a smooth texture.  Enjoy!

 

Have a great day!

Amelie

 

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Instagram : Amelie Avoine

Twitter: @aavoine

Simple and Fresh - 2 Minute Salad

Here is a little known fact about me, lunch is the meal I enjoy the least.  It truly bugs me to have to eat at this time of day!  I always feel it breaks my rhythm and takes me away from doing other stuff that I prefer doing...but since skipping a meal is not an option in our house, I resort to quick healthy fixes. So, in keeping with yesterdays post about on-the-go or lazy meals and snacks, here is another super easy recipe.  It literally takes 2 minutes to put together and is a salad that I have at least twice a week.

2 Minute Salad

 

 

Ingredients

 

4 cups of your green of choice (I used romaine since it was getting old, but usually use baby spinach)

1/2 cup 19 oz. Six bean blend

2 tbsp. hemp seeds

1 red apple or 1 cup cherry tomatoes

1 or 2 tbsp. balsamic vinegar

 

Method

 

Mix all ingredients together and enjoy!

 

Have a great day!

Amelie

 

Follow me

 

Instagram : Amelie Avoine

Twitter: @aavoine

Hummus Sandwich

When the kids get home from school or when we are on-the-go, healthy snacks are key.  So I always make sure I have what I call my staples on-hand : muffins, hummus and healthy sweets such as these cookies or these brownie bites.  This is the best way to insure the kids will snack on healthy stuff, since they tire of simply snacking on fruits and vegetables, so  I often resort to accompanying them with half a muffin, a cookie or hummus.  This is also true for me, when I have been cooking all morning and don't feel like making myself an elaborate lunch, I often have a Hummus Sandwich. All I have to do is toast some gluten-free bread, add my vegetables of choice and call it a meal! 

Hummus Sandwich

Ingredients

2 slices gluten-free kamut and quinoa bread toasted

Dijon mustard

1/4 cup of 5-minute hummus (here)

1 tomato slice

A few slices of avocado

Baby spinach leaves (a small handful)

A handful of alfalfa sprouts

Method

I think you guys probably know how to make a sandwich!  Also, I usually eat the rest of the tomato and avocado along with other side vegetables.

Have a great day!
Amelie