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Nutrition

If you want pancakes for breakfast but are on a restrictive diet then these buckwheat fritters will satisfy your craving! Buckwheat fritters Ingredients makes about 6 1 cup buckwheat 1 cup water 1 Tbsp stevia/sugar/sweetener of choice Coconut oil for frying Soak the buckwheat in the water for at least 2 hours. Blend the buckwheat as is until smooth and creamy. Fry in small batches in a little coconut oil. Enjoy! See you soon!

If you’re on a restrictive diet then these cookies will really hit the (sweet) spot. I’ve even given them to sugar eating friends and they loved them too!

Spice Cake (GF/SF)

Finally! I’ve managed to bake a gluten and sugar free cake that actually tastes, well, like cake! It’s spice flavor is perfect for fall.

If you’re on a gluten free, anti candida diet or just want something different instead of rice or pasta then this recipe is for you! Transform plain old millet (also works well with quinoa or rice) into something delicious!

Being on the body ecology diet means no gluten and therefore no bread or any bread like foods...That's why I'm obsessed with this cracker recipe! It's completely gluten free and delicious! Quinoa crackers adapted from a recipe found on food.com Ingredients makes about 20 crackers 1 cup ground linseed(flax) 2/3 cup water 1 cup quinoa, ground into flour 1/2 teaspoon sea salt 2 tablespoon olive oil  1/4 tsp oregano (optional) 1/4 tsp ground black pepper (optional) 1/4 tsp turmeric (optional)   Soak flax seeds in water for 15 minutes. Grind up the quinoa into flour consistency (I use my coffee grinder). Mix ground
Being on the body ecology diet has been a challenge when it comes to suitable dessert choices. Luckily I stumbled upon this recipe for coconut milk panna cotta and modified it for the diet. Coconut milk panna cotta Ingredients serves 4 500ml coconut milk 4 tsp Stevia 1 tsp vanilla extract 5 gelatin leaves Add the gelatin leaves to some cold water and let them soak for 5-7 minutes. Warm the milk, stevia and vanilla in a saucepan until hot but not boiling. Remove from heat, strain the gelatin and

One of the things I kind of miss being on the B.E.D. diet is iced coffee! Not so much for the pick-me-up but for the refreshing taste. So I figured out a way to enjoy a cold drink minus the gluten, dairy and caffeine! Check it out!

I’m not the best when it comes to accepting the summer months and all the heat that comes with it…I’m more of a winter person I guess. One of the things that gets me through it though is ice tea! I always get asked by guests how I make my ice tea so I thought why not show you all how to make it too?! It’s super easy!

Humus Ingredients yields 3 cups 1 cup chickpeas 1/4 cup olive oil 1/4 water 1 Tbsp tahini 2 Tbsp lemon juice 1 tsp paprika salt & pepper to taste Soak the chickpeas overnight. Add to a pan with water covering them and boil for 20 minutes. Drain and rinse. Add to a blender or food processor bowl with the rest of the ingredients. If the mixture is too thick add a bit more water, you want a creamy consistency. Serve with a drizzle of olive oil and some more paprika
These quinoa stuffed bell peppers are sure to become a hit! Quinoa Stuffed Bell Peppers Ingredientsserves 3-6 1/4 cup quinoa, rinsed 1/4 cup rice 1/4 bulgur wheat 6 green bell peppers 4 spring onions, chopped 4 Tbsp dill, chopped 2 Tbsp parsley, chopped 1 medium zucchini, grated 1/4 cup olive oil salt & pepper Wash the peppers and cut off the tops. Keep the tops aside and clean out the seeds. Combine the rest of the ingredients and 4 Tbsp of the oil in a bowl. Spoon the mixture into the peppers

I love lentils. From a stew to a salad they’re so versatile and taste delicious both hot and cold. Here’s three versions of a lentil salad you can enjoy now that the weather is getting warmer!

Oyster mushrooms are a great alternative to meat and taste really delicious in this risotto! Oyster Mushroom Risotto/Wheatotto Ingredients serves 2 1 1/2 cup cracked wheat 3 cups water 1 cup chicken/fish/vegetable stock 2 cups chopped oyster mushrooms 2 Tbsp sesame seeds 2 Tbsp rice vinegar 2 Tbsp coconut oil 2 Tbsp chopped dill or parsley 1 Tbsp pine nuts Heat the oil in a large skillet over medium/high heat. Add the pine nuts and sesame seeds. Toast for a couple minutes. Add the mushrooms and stir fry for 3-5

I’ve been going asparagus crazy lately, have you noticed? I’ve also recently jumped on the quinoa bandwagon so here’s a recipe you can try that uses the whole asparagus stalk. You just need to break off the tough 1 inch bottom.

This carrot soup recipe is easy to make and very low in fat. If you opt for the vegetable stock it’s a great vegetarian dish too!

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