Tag Archives: cinnamon

  1. Zucchini Fig Smoothie

    Zucchini Fig Smoothie // @tastyyummies // #glutenfree #vegan

    I was trying to come up with a clever name for this smoothie that would sound less, I dunno, intimidating or strange. But in brainstorming kitchy smoothie names I came to the realization, that I want the world to know how amazing zucchini is in smoothies. It provides a creaminess that is so conducive to a smoothie and it also gives me that green that I like to start my day off with – from something other than the same ‘ol greens like kale or spinach. Plus, it’s a really great way to use some of those HUGE over grown zucchini that just get all strange to cook with. I scoop out the seeds if they are big and seedy and I just chop up a cup or so. skin included and throw it in.

    Zucchini Fig Smoothie // @tastyyummies // #glutenfree #vegan

    We have soo many figs coming from our tree and so many beautiful large heirloom zucchini from the garden, that this Zucchini and Fig Smoothie has become a regular around here. This smoothie is creamy, a little spicy, sweet, filling and sooo totally addicting. You gotta trust me on this one guys, just put some zucchini in your next smoothie!

    Read the rest of this entry »

  2. Summer Berry Probiotic Smoothie

    Summer Berry Probiotic Smoothie

    I am sure you have read plenty of articles and posts about the many benefits of probiotics by now. Rather than carrying on about their many wonderful benefits and why you should be including them in your daily life, I though it better to just share a delicious Summer Berry Probiotic Smoothie that is sure to make your belly happy.

    If you do want to read all about how wonderful probiotics are and all of their many incredible benefits, I encourage you to check out this great post: 3 Tasty Ways to Heal With Priobiotics.  I also encourage you try your hand at making your own probiotic-rich water kefir or my simple homemade coconut milk yogurt – two wonderful ways to easily include more of that beneficial bacteria in your life.

    Summer Berry Probiotic Smoothie
    This smoothie is not only rich in probiotics, from the yogurt and probiotic drink, but I also included other super-food ingredients sure to please your tummy! Ginger, which has long been known to alleviate symptoms of gastrointestinal distress, and provide calming, anti-inflammatory and immunity boosting properties. Cinnamon, another digestive aid, known not just for it’s comforting, warming, aroma, but for it’s powerful anti-bacteria properties, its help with reducing bloating, and its help in improving circulation and digestive discomfort. Finally, I added some chia seeds, which is a great way to include healthy omega-3 fats and of course, one of your digestion’s other friends – fiber. Plus, I really love how thick chia seeds make my smoothies!

    Read the rest of this entry »

  3. George and Juli’s Paleo Cinnamon Chocolate Swirl Banana Bread

    Chocolate Cinnamon Swirl Banana Bread

    Today, I am super excited to be sharing this delicious Paleo Chocolate Cinnamon Swirl Banana Bread recipe from George Bryant of Civilized Caveman Creations and Juli Bauer of PaleOMG, two paleo blogger powerhouses. This recipe comes from their soon-to-be-released collaborative cookbook The Paleo Kitchen.

    Whether you are a full blown paleo eater or just a real-food eating gluten-free chick like me who is mindful of the amount of grains she consumes, I am 100% certain that The Paleo Kitchen is going to be an amazing addition to your kitchen. Besides the beautifully created, unique flavor combinations in the over 100 brand new recipes, this book is also chock full of beautiful photography, tips, tricks and other anecdotes to inspire you.

    Here are just some of the amazing recipes you will find in The Paleo Kitchen:

    ·         Sage and Shallot Delicata Squash Soup
    ·         Citrus Mint Sugar Salad
    ·         Blackberry Lavender Muffins
    ·         Banana Chip French Toast
    ·         Creamy Seafood Risotto
    ·         Pepper Crusted Prime Rib
    ·         Asian Marinated Bacon-wrapped Asparagus
    ·         Spinach and Artichoke Stuffed Portabella Mushrooms
    ·         Blueberry Cheesecake
    ·         Lime Pound Cake with Coconut Lime Frosting

    The Paleo Kitchen

    Read the rest of this entry »

  4. Snickerdoodle Smoothie {Gluten-free and Vegan}

    Snickerdoodle Smoothie - www.tasty-yummies.com - @tastyyummies

    I am not above having cookies for breakfast, I may have done that a time or two.  But, generally I prefer smoothies in the mornings. They are so quick to put together and the variations on flavors and add-ins are really endless. So, why not combine the two and make a smoothie inspired by a cookie? This Snickerdoodle Smoothie is everything!

    Up the street from my house is a smoothie/juice shop that is pretty amazing and so convenient. Meg and I love taking walks there to grab a couple smoothies and to catch up since we saw each other last. Most of the time, I have instant guilt when I spend $7 – $10 on a smoothie that I could easily make myself at home, but it’s a great convenience for when I don’t have the desire to or when I want something a little different.

    In early February the smoothie shop featured a Snickerdoodle Smoothie that I had to try and I instantly both fell in love and also realized that I should be making something similar at home. My version is made with different ingredients, but that same flavor is there. Theirs included Maca which I can’t seem to consume at all and I think they may have also added hemp seeds to it, I honestly can’t recall what was in there. I decided to simplify it to what I had on hand and what I like best. I am just gonna go ahead and say it, mine is way better! There!

    To me, the best part of this smoothie is the flavor and texture from the rolled oats, not something I usually put in my smoothies (since I prefer to limit my grains whenever possible) but a really nice addition. The oats really brings the cookie flavor to life, the texture makes it different from other smoothies and it ends up being a bit more substantial.

    Of course the spices are what really bring the Snickerdoodle flavor to life. I put a lot of cinnamon in this smoothie, both for the flavor and all of the amazing benefits.

    Snickerdoodle Smoothie - Gluten-free and Vegan Read the rest of this entry »

  5. Spiced Maple Roasted Baby Carrots with Toasted Coconut – Gluten-free + Vegan

    *The following post is sponsored by Grimmway Farms. All content and opinions are my own.*

    Spiced Maple Roasted Baby Carrots with Toasted Coconut - Gluten-free + Vegan

    It is a rare thing that I serve carrots as a side dish with meals around here. My hubby Mark tends to be quite vocal about his disdain for carrots, if they are served any other way than raw. However, I have been on a mission to get him to enjoy carrots other than just being dipped in ranch, blue cheese or hummus. So, when Grimmway Farms contacted me to create a simple holiday side dish with their amazing baby carrots, I was very excited for another opportunity to win my hubby over with this nutrition-packed veggie!

    Spiced Maple Roasted Baby Carrots with Toasted Coconut - Gluten-free + Vegan

    Carrots are a nutrition powerhouse and they are just so darn good for you, which is why I am always trying to get Mark to eat them. Carrots provide over 15 essential vitamins and minerals along with phytonutrients and fiber that are important for good health. One serving of baby carrots (85 grams; about 9 medium baby carrots) provides just 35 calories and is a source of over 15 vitamins, minerals and phytochemicals, including vitamin A, vitamin K, vitamin C, potassium, calcium, phosphorus, magnesium and niacin. Read the rest of this entry »

  6. Mexican Mocha No-Bake Cookie Balls (grain-free, gluten-free, vegan + sugar-free)

    Mexican Mocha No-Bake Cookie Balls (grain-free, gluten-free, vegan + sugar-free)

    In stepping into a coffee shop next door to the yoga studio I go to here in Long Beach the other day, to grab a juice, I saw something called a Mexican Mocha on the menu. I was intrigued but didn’t order it since I knew it would be loaded with sugar and other stuff I try to avoid, but I was definitely curious, so I asked. It is basically a mocha, which we all know is a sinfully delicious drink where coffee meets hot cocoa, but this one comes with some additional spices, which can vary based on coffee shop and some even add in almond extract/flavor. In looking around online, most Mexican Mochas include cinnamon and some also chipotle or cayenne for a little extra kick.

    I have had a Mexican style hot cocoa with those spices, but never with the addition of java. Sounded pretty delicious. Although, I drink very little coffee these days, I was still excited to try the flavor combination and I was inspired to have a little fun with it.
    So, I created these simple to make no-bake cookie balls. They are grain-free, vegan and sugar-free. If you are sensitive to caffeine, no worries, you could leave out the espresso and then you would just have Mexican Hot Cocoa Cookie Balls. Oh and either way, if you really wanted to go crazy with the chocolate, you could even dip them in some melted chocolate or add some mini chocolate chips.
    I think what I like most about these cookie balls, unlike the other no-bake cookie balls I have made in the past, is that normally I use uncooked oats and although they make for a really nice texture, I find oats in that state to be quite hard to digest. So I experimented in making these without any grain and I just added in the chia seeds to give these a little crunch and to also add some of that healthy Omega-3 Oil to this treat.
    These are a nice little sweet treat, with just a little hint of a coffee and spice kick, which are an extra added bonuses.

    Mexican Mocha No-Bake Cookie Balls (grain-free, gluten-free, vegan + sugar-free)

     

    [print_this]Mexican Mocha No-Bake Cookie Balls (grain-free, gluten-free, vegan + sugar-free)
    makes about 18-20 cookie balls

    1 /2 cup raw organic cashews
    5-6 medjool dates, pitted and chopped
    1/2 cup blanched almond flour (I like Honeyville)
    1/4 cup coconut flour
    2 tablespoons cocoa powder
    1/2 teaspoon ground cinnamon
    1 tablespoon chia seeds
    dash or two of ground chipotle powder (optional)
    1/2 – 1 teaspoon instant Espresso powder (optional)
    1 tablespoon vanilla extract

    Add the cashews and dates to your food processor and pulse a handful of times until it becomes a chunky crumble.(see below photo)

    Mexican Mocha No-Bake Cookie Balls (grain-free, gluten-free, vegan + sugar-free)

    Add in the almond flour, coconut flour,  cocoa powder, spices, espresso powder, chia seeds and vanilla. Process until it is a fine crumble, almost sand-like.

    Mexican Mocha No-Bake Cookie Balls (grain-free, gluten-free, vegan + sugar-free)

    It may seem to try to roll, but you will be surprised. Put a bit of the mixture into your hands, roll it around, it should come together into a ball. If it seems a bit too dry and crumbly add a bit more water or if you want it a bit sweeter, maybe a little maple syrup. Don’t add too much though, you don’t want it to get to soggy.

    Roll the mixture onto ball and place on a parchment paper lined baking sheet. Refridgerate for 30 minutes or so to firm them up. [/print_this]

    Mexican Mocha No-Bake Cookie Balls (grain-free, gluten-free, vegan + sugar-free)

     

  7. Spring Cleanse – Asian Pear Green Smoothie – Gluten-free, Vegan + Sugar-free

    Spring Cleanse

    Spring Cleanse - Asian Pear Green Smoothie - Gluten-free, Vegan + Sugar-free

    Happy St. Patrick’s Day and Happy Cleanse Day 5 to me!! I am feeling super great today. Tons of energy, my skin is clearing up and I just feel lighter and more grounded, all at once.

    I am never one to celebrate St. Patrick’s Day, honestly I don’t think I ever have outside of possibly a grade-school classroom shindig. Since everyone was posting photos of their green clothes, green beer and green-filled parades and whatever else green you can think of, I was inspired to take a run first thing this morning enjoying all of the beautiful greenery around Southern California right now. The grass is vibrant, the trees are blooming and there is a wonderful aroma in the air. I am trying to get into a regular running routine, now that I have such incredible views to keep me inspired. Even though it will be a slow start getting my body used to the idea of running and everything that goes with it, I have to start somewhere.

    After this morning’s run, I was craving another green smoothie. I was super happy with the green smoothie I made the other day, but wanted to play with some of the other amazing ingredients I picked up at the farmers market earlier this week. There is a local organic apple farmer that had tons of delicious apples, but he also had some beautiful and super flavorful Asian pears, the large round yellow skinned ones, I believe they are Hosui. I grabbed a couple of those and anticipated adding them to a fresh crisp salad, but then was inspired to add some to this morning’s smoothie.

    Besides the beautiful green hue, this smoothie was full of flavor and was nice and creamy, with just the perfect amount of sweetness. If you don’t have an Asian pear, just go with a medium apple, of your favorite variety. If you wanna add 1/2 an avocado instead of the banana, like my last smoothie, go for it, you may just want to add another date. if it is lacking sweetness.

    Are you celebrating (did you celebrate) St. Patrick’s Day? If you are on the cleanse, did you eat something green today? Hope you have all been following along with my cleanse on my Facebook page, where I have been sharing what I am eating for each meal.

    Spring Cleanse - Asian Pear Green Smoothie - Gluten-free, Vegan + Sugar-free

    [print_this]Spring Cleanse – Asian Pear Green Smoothie – Gluten-free, Vegan + Sugar-free
    makes 1 large serving or 2 small

    • 1 cup organic non-dairy milk or water (I used 1/2 coconut milk and 1/2 water)
    • 1 cup organic baby spinach
    • 1/2 large organic Asian pear, cored and diced (or 1 whole small/medium, mine was pretty big)
    • 1/2-inch piece of organic ginger, peeled and chopped
    • 1/2 organic banana (preferably frozen)
    • 1 organic Medjool date, pitted
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon cinnamon
    • A few ice cubes

    Add all of the ingredients to your blender (in the order above) and process until smooth and creamy.

    * I know it is repetitive on the “organic”, but it is especially important to consume organic produce when cleansing. All of my ingredients, included the flax and cinnamon were all organic.

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  8. Spring Cleanse – Creamy Green Smoothie – Gluten-free, Vegan + Sugar-free

    Spring Cleanse

    Spring Cleanse - Creamy Green Smoothie - Gluten-free, Vegan + Sugar-free

    Today is day 3 of my 7-day Spring Cleanse and I have to be honest that the second half of yesterday just kinda sucked. I had a terrible pounding headache, that started out not so bad and just got worse as the day went on, then my tummy got involved a little, too. I just felt crazy worn out. Oh yeh, and there has definitely been an excess of mucus. (sorry, gross I know, but I am all about sharing) However, hubby and I decided to take advantage of the beautiful weather here in Long Beach last night and we took 2+ mile walk around out new neighborhood, down to 2nd Street and I got myself an iced herbal tea unsweetened. It feel great to get out and move and I needed that, but boy when I got home was I ready to hit the hay. I was in bed and ready for sleep before 10pm. I didn’t sleep super great since I was dealing with the headache, but when I woke today at 6am I was feeling a lot better.

    Since we took that long walk last night, I decided to skip a morning workout today to give my body the rest I think it is craving right now. I may try to get a run in later today depending on my energy level. Cleansing and detoxing is a lot for your body to go through and you have to read your body’s cues on what it is craving (besides the sweets and salty snacks). This morning I was craving rest and something very green! With St Patrick’s Day just two days away, I found myself inspired to make the first smoothie of the cleanse, this creamy green smoothie! Since I am consuming most of my fruits and vegetables cooked, the only time I will eat raw is first thing in the morning, when I feel like my digestion hasn’t been taxed yet and can take on the task of breaking it all down. Since a smoothie basically does a lot of that for you, I felt like that was an even better way to enjoy some raw.

    From what I know of cleansing and what I have personally been through, I know that once (if) you can get past day 3, the worst is over. Your body will have detoxed from many things by the end of 72 hours and you shouldn’t be going through withdrawals or any of that sort of thing. So hopefully today is a little easier than yesterday.

    Spring Cleanse - Creamy Green Smoothie - Gluten-free, Vegan + Sugar-free

    Feel free to change this up however you’d like. Any apple type will do, but please only include the skin if you are using a certified organic apple. And please still wash it well. You could also use kale in place of the spinach if you wish. Also, I included ground flaxseeds to help with the thickness of the smoothie but also for their many benefits, like omega-3 essential fatty acids and fiber. If you don’t care for avocado, go with 1/2 banana instead. Have fun with the recipe and make it your own.

    If you have been joining me on this cleanse, how are YOU feeling? Experiencing any detox side effects? Hope you have all been following along on my Facebook page, where I have been sharing what I am eating for each meal.

    Spring Cleanse - Creamy Green Smoothie - Gluten-free, Vegan + Sugar-free

    [print_this]Creamy Green Smoothie – Gluten-free, Vegan + Sugar-free
    makes 1 large serving or 2 small

    • 1 cup organic unsweetened non-dairy milk or water (I used almond milk)
    • 1 cup organic spinach
    • 2 organic Medjool dates
    • 1 organic medium apple – cored, skin can be left on, if organic
    • 1/2 organic avocado
    • 2-inch organic piece ginger, peeled and chopped
    • 1 tablespoon ground flaxseed (optional)
    • 1/2 teaspoon ground cinnamon
    • 3 or 4 ice cubes

    Add all of the ingredients to your blender (in the order above) and process until smooth and creamy. Serve with an apple slice and a sprinkle of cinnamon or a cinnamon stick to get real fancy!

    * I know it is repetitive on the “organic”, but it is especially important to consume organic produce when cleansing. All of my ingredients, included the flax and cinnamon were all organic.

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  9. Grain-free Mini Pumpkin Pie Tarts (Gluten-free, Vegan + Refined Sugar-free)

    Grain-free Mini Pumpkin Pie Tarts (Gluten-free, Vegan + Refined Sugar-free)

    Here it is, the first of, I am sure, many, many pumpkin recipes for the season. If you haven’t noticed in years past, or if I haven’t made it clear enough, I am an absolute autumn junkie! I love just everything about it. Well everything except the part about summer being over. Living on the East Coast the fall is by far the most beautiful season of them all, the colors are incredible, the air has a crisp, cool breeze that feels like a dream, I get excited to pull out the fall boots, scarfs and other various layers and I plan lots of fun autumn activities for us. Fall is definitely the reminder that we are all getting ready to hunker down and get all cozy for the long winter ahead and somehow no one around here really minds, in fact in some ways it is welcomed with open arms and even celebrated. We haven’t even sold our house yet but I am sure of the fact that I am going to miss Autumn almost as much as my family, once we officially make the move to California.

    Grain-free Mini Pumpkin Pie Tarts (Gluten-free, Vegan + Refined Sugar-free)

    For me, nothing celebrates all of the lovely things about Autumn better than a spiced pumpkin treat, so when Danielle of Against All Grain contacted me to share a recipe with her readers, and she gave me the list of dates, I had to choose today, September 22, the Autumnal Equinox. The perfect day to celebrate all things pumpkin!

    I am sure most of you are, but if you aren’t familiar with Danielle’s incredible blog, Against All Grain, you MUST get yourself acquainted. Against All Grain celebrates and shares wonderful recipes that are entirely grain-free (and therefore consequently gluten-free), free of refined sugars, and low to minimal dairy. Danielle’s site is great for those that follow the Paleo, Primal, SCD, GAPS, and Gluten-Free lifestyles. Danielle wrote to ask me to share a post with her readers while she is off working on her Against All Grain cookbook that will be on shelves in Fall 2013 and I am so excited for her, I definitely plan to have that book in my collection!

    These pumpkin pie tarts are quite simple to make (although it may seem like a lot of steps when you read the recipe) and they will knock the socks off any pumpkin lover. The crust is entirely grain-free made with almond flour and it has a hint of spices that make the house smell so lovely when they are baking. The pie filling is creamy and rich but without any dairy, which is amazingly unbelievable. Of course, I had to top these treats off with a little whipped coconut cream to round out the flavors perfectly.
    Grain-free Mini Pumpkin Pie Tarts (Gluten-free, Vegan + Refined Sugar-free)
    This post was originally shared on Against All Grain. If you are looking for my quick and easy recipe for making your own pumpkin puree at home see my post here.

    [print_this]Grain-free Mini Pumpkin Pie Tarts (Gluten-free, Vegan + Refined Sugar-free)
    (Makes 12 mini-tarts) 

     

    Tart Shells:
     

    • 2 cups almond flour
    • 2 tablespoons maple syrup*
    • 1/4 cup coconut oil, melted
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • dash of ground nutmeg
    • 1/8 teaspoon salt

    Filling:

    • 1/2 cup raw cashews, soaked for at least 4 hours, preferably overnight
    • 1/4 cup maple syrup*
    • 1 teaspoon vanilla
    • 1 cup fresh pumpkin puree (see my post on how to make your own, canned will also do)
    • 2 tablespoons coconut oil, melted
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • a pinch of ground cloves
    • a dash of sea salt

    Whipped Coconut Cream:
     

    • 1 can organic full fat coconut milk, refrigerated overnight
    • 2 teaspoons maple syrup (use more or less or none at all, or whatever your favorite sweetener is)*
    • 1 teaspoon vanilla

    *Maple can be substituted 1:1 for honey if you follow SCD

     

    Directions

    Shells

    Preheat oven to 350ºF. Line 12 cups in a muffin tin with paper liners (you could also use greased mini tart pans).
    In a large bowl, add all of the crust ingredients and mix very well. Really get your hands in there to get it all together and work it into a nice dough.
    Add the crust mixture to the muffin cups and press down firmly into the cup using your knuckles, going up the sides a tad bit.
    Bake for 15-20 minutes until golden brown.
    Allow to cool in the pan for about 10 minutes, then place the pan in the refrigerator until you are ready to assemble the tarts and serve. (Many times I make the tart shells the night before and keep them in the fridge until I am ready to serve)

     

    Filling

    Drain the cashews and add them to your food processor and give them a whirl by themselves for a bit, to break them up and start turning them into a paste of sorts.
    Once the cashews are broken up add in the maple syrup, vanilla and coconut oil, process that a bit more until it is a smooth and creamy paste.
    Add in the remaining ingredients and process until smooth and creamy.

     

    Whipped Coconut Cream:

    Make sure that your can of coconut milk is well chilled. I recommend leaving it in the fridge overnight. Open the can of coconut milk carefully, keeping it level. There will be a firm, waxy layer of coconut cream that solidified on top. Carefully scoop this off into a chilled glass bowl. Keep the leftover coconut water, it is great for smoothies.

    Using a mixer, whip the coconut cream for 3 to 5 minutes until it becomes light and fluffy, with soft peaks. Mix in your maple syrup and vanilla, if you are using. Place the whipped coconut cream back into the fridge until you are ready to use. This may be more than what you need for all 12 tarts, depending on how much you put on top, but that’s ok, it keeps for several days, covered in the fridge.

     

    ASSEMBLING THE TARTS:

    Remove the paper liner off of the tart shells. Top each of the tart shells with a spoonful of the pumpkin filling and a dollop of whipped coconut cream, sprinkle with a little ground cinnamon. Serve immediately.

     

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