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Saturday, February 1, 2014

Glazed Chocolate Donuts (Grain-free & Nut-free) & Dairy-Free Hot Chocolate

Today I spent a lazy morning with my children.  We made donuts and hot chocolate.  We then all settled in the living room to enjoy a movie.  It was very relaxing.  I love homeschooling and all the freedoms it allows us.  What follows below are the two recipes I used for these treats which were inspired by one of my favorite sites: http://detoxinista.com/



"This is a yummy breakfast!"

Sorry it's not a better picture.  We were hungry.  :-)


Glazed Chocolate Donuts (Grain-free, Nut-free)
Prep time:  
Cook time:  
Total time:  
Serves: 6
 
Ingredients
For the Chocolate Donuts:
For the Chocolate Glaze:
Instructions
  1. Preheat the oven to 350F  In a medium bowl, whisk together the coconut flour, cacao powder, himalaya salt and baking soda. Add in the eggs, coconut oil, maple syrup, and vanilla and whisk again until a uniform batter is created.
  2. Carefully spoon batter in to donut mold. I use this one Freshware 6-Cavity Savarin and Donut Silicone Mold and Baking Pan Don't worry if the hole closes up during baking, you can just cut it out.
  3. Bake the donuts at 350F for 18-20 minutes, until the dough has risen and is firm to the touch.
  4. Allow donuts to cool for a few minutes and then remove from mold.  Put on a cooling rack and allow to cool completely.
  5. To glaze the donuts, prepare the chocolate glaze by melting cacao buter & coconut oil in dehydrator to keep raw. Add sweetner. Mix well and then add cacao powder,  mixing throughly. Add himalaya salt & vanilla.
  6. I find it easiest to glaze the donuts by dunking them into the melted chocolate mixture while it’s still warm. If you want more glaze on your donut, dip twice.
  7. Serve warm, or allow to cool completely to avoid chocolate running over your fingers.

And there you have it!  Enjoy and be sure to let me know what you think.

Friday, July 2, 2010

Realized today that I have not been very good at blogging. Where does the time go? I was so busy helping Rachel get ready for her trip to the PI and raise the funds needed, I think I lost a couple months. I was also without a computer for a month and that sure stops you from blogging.

Rachel has been gone a little over 4 wks and is now due back. She has had an amazing time. Everything went great and she is now ready to come home.

I can not wait for her to be home. I am anxious to hear all she has to share about her time there. She has taken many pictures but never could find the time to download them to a computer so we will go and get them on cds right away. It will be so fun to sit and go through all of the pictures with her and hear all the stories behind them. I am also looking forward to hearing how she has grown in her relationship with Christ. It is so exciting to see her growth. God has been so faithful.

We will have an extra busy week starting tomorrow. We have loads of yard/housework to do,cook-out, fireworks, David leaves for camp, Rachel comes back from PI, Wed night meal, (which I prepare for whoever come to church that night), family coming in for a visit, a going away party, Rachel's 16th birthday party, a pool party with our church, and normal everyday life with six children! Whew, should be fun.

Sunday, March 14, 2010

Slow Poke Jambalaya Soup

Slow-poke Jambalaya Soup    


1 each bell pepper,chopped
1 each onion,chopped
2 each med tomatoes - chopped
1 cup chopped celery
1 each clove garlic - crushed
2 tablespoon minced parsley
2 teaspoon chopped thyme leaves
2 teaspoon oregano leaves - chopped
1/8 teaspoon cayenne
1/2 teaspoon salt
4 oz smoked sausage - chopped
8 oz chicken breast,chopped
4cup beef broth or bouillon
1/2 lb cooked shelled shrimp
1 cup cooked rice
Shell shrimp - halve lengthwise. In slow
-cooker,combine all ingred. except shrimp & rice.
-Cover & cook on low 9-10 hours. Turn slow cooker
-on high, add cooked shrimp & cooked rice. Cover;
-cook on high 20-30 minutes.




Nutritional facts (daily value): Calories 860kcal; Protein 109g (218%); Total Fat 7g (11%)(Sat. 2g (9%)); Chol. 567mg (189%); Carb. 87g (29%); Fiber 11g (44%); Sugars 16g; Calcium 312mg (31%); Iron 17mg (93%)
Went to see "Alice in wonderland," with my oldest today. Love Johnny Depp. He is so fun. Great, fun movie. We went out to eat afterwards and just hung out. Great times. It was the first time that I left my youngest at home. She seemed to have faired just fine without me.

Hope to work on my cookbook some more this week. Let me know what you think of the recipes that I post. I plan on putting them all together in an ebook.

Saturday, March 13, 2010

Chili Mac Skillet

A family favorite:

Chili Mac Skillet                                            


1 lb ground meat
1 med onion chopped
4-6 cups cooked pinto beans
1-15 oz tomato sauce
2-3 t chili powder-Frontier Chili Powder Blend, 16-Ounce Bag

1/2 t himalaya salt-Funfresh Foods Real Food Trading Company Himalayan Pink Sea Salt, 2-Pound

1/2 t cumin-Starwest Botanicals Organic Cumin Seed Powder, 1-pound Bag

1/8 t cayenne-Starwest Botanicals Organic Cayenne Pepper Powder 35K H.U., 1-pound Bag

1/2 t black pepper-Starwest Botanicals Organic Pepper Black Medium Grind, 1-pound Bag

16 oz elbow noodles

Brown meat with onions. Drain fat from meat. Add tomato sauce and seasoings. Simmer for 15 minutes. Add 6 c. water and bring to a boil. Add 1 pkg elbow noodles. Cook until noodles are done. Stir in beans until warm. May be served with shredded cheese on top



Nutritional facts (daily value): Calories 187kcal; Protein 7g (14%); Total Fat 1g (2%)(Sat. 0g (1%)); Chol. 0mg (0%); Carb. 43g (14%); Fiber 8g (33%); Sugars 23g; Calcium 94mg (9%); Iron 5mg (30%)