Yummy Ramen Recipe

This recipe was inspired by Edible Hawaiian Islands Magazine - the winter edition.

When I saw this recipe I thought that Ramen might be a good thing to share with you. I have been buying this Lotus brand of Ramen for several months. Ramen is one of the most simple meals when you are not in the mood to cook much, and every now and then a gal needs noodles!

I keep mine in the freezer so that it stays fresh. Use whatever vegetables you might have on hand and whatever broth you might have. It is all good!

Instructions:

Boil the noodles for 4 minutes.

Strain and place the noodles into a bowl. Add warm broth, chopped veggies and whatever else your little heart desires.

In the picture I used some steamed spinach, left over pumpkin squash and chopped cabbage. Enjoy!

Check out the Edible Recipe HERE for more ideas.

Gluten Free (Vegan) Chocolate Chip Cookies

OK, I am going to brag - everyone says my chocolate chip cookies are the best. I have to believe it is because of the ingredients I use, which is specifically the unbleached spelt flour. They are delicious with the spelt but they are not gluten free, and some people must have gluten free. So, I set out to make a gluten free version following my same guidelines so that everyone can have this tasty treat. OMG! They are delicious, light and very flavorful and they are higher in protein because of the almond flour. Eat them as a snack or even for breakfast - and did I mention, they are so delicious!!!

Ingredients:
1 cup rice flour
1 cup almond flower
1 cup coconut oil
1 cup coconut sugar
2 tsp double acting baking powder
2 tsp vanilla
2 tbsp flax meal
½ cup water
¾ cup chopped walnuts
¾ cup shredded (dried) coconut
¾ cup dark chocolate chips
½ tsp Celtic Sea Salt
Preheat oven to 350 degrees.

Add flax meal to ½ cup water and 2 tsp of vanilla, and let it sit while you combine the other ingredients.

Combine the rice, almond flour and baking powder together in a large bowl. Mix in the coconut sugar and coconut oil. Then mix in the flax and vanilla mixture. Mix well.

Fold in the shredded coconut, walnuts and chocolate chips.

Lastly add the salt.

Assemble cookies on parchment paper and bake at 350 for about 20 to 25 minutes. I like to bag my cookies and/or put them in a ball jar and freeze after they cool slightly. This keeps them very fresh.

Note: My famous cookies that are not gluten free are made the same way except with spelt flour instead of almond and rice (not the bleached spelt flour).

Enjoy!!

Fruit Salads - Yum!

Is it more fun to eat an apple while holding it, biting into it with ravished hunger? Or, is it more fun to eat an apple chopped up with other fruits? Well, for me it is a toss up. Sometimes it is just too much trouble to chop it up, yet when I do, I am so grateful. The reason is it feels so much more like a meal when I add other fruits, nuts, maybe some flax, chia or hemp seeds, a pinch of salt and squeeze of lemon. Yes!

I know this recipe may sound so easy, but I like to remind you that keeping your foods simple and putting an extra little prep into them will completely change the flavor dynamics. So grab the cutting board and a good knife and take that extra 5 minutes to throw what you have together. If you don’t like to chop get out the grater. It is an easy clean up and so worth the effort.
This particular salad looks a little skant if you ask me. But, it was a quickie, and actually more filling than you might imagine. If you will note in the photo I added a date cut into tiny pieces.

Secrets to making them satiating, delicious and juicy:

Being Satiated: The secret to having a fruit salad become a substantial breakfast or afternoon snack that will leave you feeling “fed” is in the nuts and seeds. Flax, chia and hemp are all filling. I would have sprinkled more of them on top but then the picture would not look very good.

Delicious: The secret to extra spark of flavor is the light sprinkle of Celtic Sea Salt, and a squeeze of fresh lemon.

Juicy: The secret to making a fruit salad more juicy is in the grating. Grating an apple makes a sweet and juicy sauce for the salad.

Make extra and put it into a jar for an afternoon snack. It will become even more delicious over time.

If you interested in learning more about transformational dietary makeovers - I invite you to check out my course in making over your dietary life.