Raspberry Vanilla Ice Cream Sandwiches {grain-free, dairy-free, honey & fruit sweetened}

Solo delicious! Messy! But, Solo delicious!
Raspberry Dreams

The “cookie”:
1 cup almond butter
1 egg
1/3 cup honey
1 tablespoon pure vanilla
1/4 teaspoon baking soda
1/4 teaspoon real salt

Preheat oven to 350 degrees. Mix together in a food processor. With a spatula, spread out into a rectangle on a parchment-lined baking sheet. Bake at 350 degrees for 9 minutes. Let cool completely.

**Some tips: I scored my dough into rectangles before I baked; Make sure your cookies are completely cooled before filling your sandwiches, be prepared t lick some delicious messiness from your fingers and hands as you build these; As you work, you may want ot keep a cookie sheet into he freezer and place each new ice cream sandwich into the freezer before you move on to the next. They melt really quickly.

While the cookies bake, simply rinse out your food processor and then start the ice cream.

The raspberry “Ice-Cream”:
3 frozen bananas
1/2 cup fresh raspberries.

Mix in the food processor until creamy, like soft-serve ice cream. Transfer to a freezer-safe bowl and stick in the freezer to chill until your cookies have cooled.

Once your cookies are cooled, scoop out a spoonful of ice cream into the back of one cookie piece, sandwich with another cookie piece, and smash down slightly. I used a flat spatula and made a lap around the edges to try to sort of square off and clean up my edges, but that is completely optional. Make them as full and as messy and as wonderful as you see fit!  These will definitely get some remakes in all sorts of flavors this summer!

If you want to save for later like I have done here, you can wrap them up in parchment and store them in the freezer.

~ Happy Ice-Cream Sandwiching! ~

To DO List: Eat Mo’ Vegetarian Brekkies ~ Our Pick 4 Omelet Station

Batman eats veggies!
I am mom. This may not be the case in every household, but I am also cook. To me, the fact that I am responsible for filling their plates every day means that I am also responsible for the nutrition that my children receive. Its a job I take seriously – yes, in a fun and silly way, but still, seriously.

One of the constant goals of mine as the NUTRITION-PROVIDER of my household is to not only get it in ’em, but teach them along the way to LOVE the nutritious choices, so that when I am no longer the one in charge of filling their plates, hopefully the lessons they are learning now will carry over. It is constantly in my mind as I plan out meal times, even planning the treats! I explain to them every step of the way the reasons “WHY” I am selecting certain ingredients and constructing a balanced plate of food, or sometimes a balanced day of food, since every single meal isn’t perfect nutritionally speaking. I truly aim to make the healthy decisions be appealing and fun! This is all a part of my master plan to grow healthy, happy eaters who WANT to be healthy, happy eaters! {don’t tell them , but I think it’s working}

My favorite meals are ones that encourage the whole family to try new textures, new tastes, and new colors of food. This may seem very elementary, like the classic phrase,” EAT THE COLORS OF THE RAINBOW”, but even as adults, sometimes, we get sedentary on what we know and forget to broaden our taste buds on occasion. Every color of food makes up the phytonutrients and vitamins that our bodies need to function at their best.  Meals like this are great for EVERBODY to explore something new, and for some reason, it makes it more fun to get to have control over those choices! I am talking about our super fun breakfast this morning BUILDING YOUR OWN omelet.

To begin our Omelet bar, I used a dozen farm-fresh, soy-free, gmo-free, pastured chicken eggs and cracked them into a bowl for a good whisking. The carton was now empty, so I thought: What a great vessel for dividing our omelet selections. Because there are 3 kiddos here, I simply cut the carton into 3 equal sections of 4 “holes”. The rule: PICK FOUR!  Want to know what the coolest part was?  They all picked more than 4! :D. I love this.

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So, I chopped from the fridge some piles of tomato, orange bell pepper, broccoli, and spinach {we only buy organic produce as to reduce our exposure to pesticides and herbicides}. From our home garden {organically grown}, I collected, chopped, and piled some parsley, some rainbow chard, and some chives.  The kids took turns filling their sections and we labeled their containers and lined them up for cooking.
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It was so much fun watching them get excited about their selections and watching their faces as they cheered on each other’s omelets over the flat-top and excitedly waited for their own to cook.  We made omelets, we made a fun memory, and we all had something green for breakfast. A win, win, win in my book!!! 🙂

~Happy Omelet Making, Canaries ~

Gluten-Free Eggplant Primavera Pasta Dinner {Gluten-Free, Vegan}

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One of the staples in my gluten-free kitchen, from the very beginning of my gluten-free days until now, is brown rice pasta. In the beginning, I used pastas quite often, not every day, but nearly. They were easy and were a gluten free meal that everyone in the house would eat and not complain about – which meant ONE meal for me to cook. That was always more appealing to me – the less work for me part. And the bonus was the happy faces part, for sure.

Adding to those positives, I began to get very creative in my “sneaky chef” ways with pasta sauces. We were on some supplements fro a while that I could easily hide into sauces for my non-pill-swallowing daughter. I could juice greens or carrots and stir them into the sauce after it cooled down a bit, adding a burst of phytonutrients into the kid’s bodies {this was super appealing to me!}. I could roast garlic and other veggies and blend them in my Vitamix with no complaints from the crowd. 

Now, years later, my kids’ taste buds have become more acclimated to larger textures and more complex flavors, so I have a lot of fun coming up with combinations for topping our Organic Brown Rice pasta on pasta night, and it always feels like a treat since we eat far fewer pasta meals than we used to. Hope you enjoy tonight’s primavera recipe!

Gluten-Free Eggplant Primavera

1 small-medium organic eggplant, medium dice
6 organic Roma tomatoes, small dice
1/4 – 1/2 organic onion, fine dice
4 cloves garlic, finely chopped?
Sliced green and black olives, I used 6 of each
1/2-1 cup fresh chopped organic basil
3-4 tablespoons organic olive oil
Salt and Pepper to Taste

Organic Brown Rice Spaghetti or Angel Hair Pasta {my favorite two brands are Tinkyada and Jovial}

Start boiling your water for the pasta.

As you bring your water to a boil, prepare your sauce by first chopping all of your fresh, organic produce. Heat the oil  over medium high heat in the largest skillet you have. Add the onions, garlic, eggplant and salt and pepper to the pan. Brown the eggplant a bit, stirring everything as you sauté.

Check your pasta water and go ahead and drop your pasta in if you have a rolling boil.

Once the eggplant has cooked down a bit in your skillet, and the onion and garlic have softened, add in your tomatoes and olives. Cook, stirring occasionally, for 10-12 minutes on medium heat. Add salt and pepper to taste. Add the basil at the end and toss everything together.

Strain the pasta once it is cooked to your liking. Serve the chunky primavera sauce over your pasta, add another pinch of your fresh basil, and enjoy!  Easy Peasy Gluten Freesy!  {And the perfect meal for any meatless Monday}.

Happy Pasta Night, Canaries!
~Kendra

Gluten-Free Chocolate Chocolate Chip Brownies {Low-Grain, Honey-Sweetened}

Gluten Free Chocolate Chocolate Chip Brownies

Gluten Free Chocolate Chocolate Chip

1/2 cup garfava flour

1/2 cup organic cocoa powder

1/4 cup potato starch flour

2 tablespoons tapioca flour

2 teaspoons baking powder (I use corn-free)

1/2 teaspoon sea salt / real salt

1/4 teaspoon baking soda

2 pastured eggs

1/2 cup oil {i used organic Grapseed, but will try with coconut oil next time around}

1/2 cup non-dairy milk

1/3 cup honey

1 tablespoon pure vanilla extract

1  1/2 teaspoons organic apple cider vinegar

1/4 cup Enjoy Life chocolate chips.

Preheat oven to 325 degrees. Oil a 7 x 11  or 8 x 8 square Baking dish (I used a 2.2 Qt. Pyrex / 7 x 11) with your oil of choice (I used coconut oil)

In a large mixing bowl, mix together all of the dry ingredients (except for the chocolate chips). Make a well in the center and add in your wet ingredients. Mix together until the batter is smooth. Fold in the chocolate chips. Pour into your greased baking dish and give the top a spread or the pan a wiggle to get everything nice and even.

Bake at 325 degrees for 20-24 minutes, or until a toothpick insterted into the center comes out clean.

Yum! Yum! Yum!

Happy Eating 🙂

Gluten Free Blueberry Muffins (Honey-Sweetened)

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Two days ago, my children were all playing in the sun, making pretend baked wonders out of sand at their playhouse and carefully prancing their little bear feet across the lawn. Yesterday, the news flashed that it felt like 2 degrees outside, as the schools all cancelled or delayed their start due to icy weather conditions. Texas. We do things bigger here. Even our schizophrenia in our weather is HUGE!

Today, things seem to be evening out and back on the trail to Spring. {thankful}

The sun is shining, but it is still cold enough for the ice to remain, so it is a bit of a tease. It was most definitely a morning for muffins, and I was in the mood for a classic blueberry variety.

What was in the pantry? Hmmmmm… Well, I had a bag of Trader Joe’s all-purpose gluten free flour. So I was well on my way to SOME sort of muffin. Here’s what got tossed into the bowl:

1 cup all purpose gf flour
1/2 cup almond flour
1/2 teaspoon guar gum
1 1/2 teaspoons corn-free baking powder
1 egg
1/3 +1 tablespoon coconut oil
2/3 cups coconut milk
1/3 (heaping) cup of raw organic honey
1/2 cup frozen organic blueberries
11/2 teaspoon apple cider vinegar
1/2 teaspoon organic lemon extract

I baked these beauties at 350 for about 22 minutes. The texture was good, they weren’t overly sweet, they are pretty to look at, and everyone wanted “MO!” {yes, that’s an exact quote from baby Finlay}.

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Pepi-Chia Herb Crackers

When I began on our special diet journey for our suffering then-3 year old, we removed in one fail swoop the triad of typical Standard American Eating : Wheat, Milk & Eggs. This is how my career-in-the-kitchen began.

Molly is our little canary in the kitchen, and we have since learned that her immune-dysfunction provides us with a perpetual game of guessing as to what her immune “soldiers” may be bullying around each day.  We have come an amazingly long way since those days of desperate prescription filling (with no avail). Her rashes were given so many names and so many treatments, but it was not until we removed the underlying cause of inflammation that we began to see big changes; and the bonus changes ~ her neurological issues associated with sensory processing disorder, obsessive compulsion, and Aspberger’s Syndrome actually began to improve.  Behaviors that we were settling in on with a “non-progressive but incurable” diagnosis were actually changing. Hope. Light. and a Passion beyond comparison to share this “Secret” with the world, just in case what worked for us may work for other suffering families.

As we began, I worked hard to mimic the flavors and textures that we were all used to eating. But once you go as far as I had to take out milk and wheat and eggs, and once you understand how calming that inflammation has long-lasting effects, effects that may mean the difference between her having to be put on dangerous drugs with very long lists of side effects, or the difference in her developing cancer in her 50’s or 60’s and her living a long a healthful, vibrant life, those choices don’t seem so difficult at all! Quite the contrary.  I get excited about finding new ways to promote our health through food!!

Since I started, I have been traveling ever-further into healthful choices in our kitchen, subsequently we actually do very limited grains now and have severely  down-sized our consumption of animal proteins.

We eat rices, and some quinoa, and occasionally gluten-free oats (on a 4-day rotation), but every once in a while, I still get that craving for a crunch that a simple nut won’t appease. Today, I was having such a craving.

We are relaxing at home today, football playing for dad, kids enjoying the cooler outdoor weather and making “gluten-free mud pies” and I have put on a pot of chili with beans and zucchini and some chopped greens and stewed tomatoes.  In our past life, I would have eaten my chili on a bed of frito chips and a large handful of cubed colby ~ not today.
We now are dairy-free (processed) and have recently decided to take corn out of the equation as well.  So today, I went into creative mode to come up with a cruchy cracker that fit the bill.

My challenge: No Grain, No Sugar, No Fruit, No Eggs, No Milk Crackers
My solution: Pepi-Chia Herb Cracker
My surprise: Everyone loved them, including our 2 year old grazer.


Pepi-Chia Herb Crackers

1 cup + 1/3 cup raw pepitas (shelled pumpkin seeds)

½ cup non-dairy milk (I like almond or hemp)

2 tablespoons cold-pressed olive oil

2 tablespoons chia seeds

2 tablespoons raw shelled sunflower seeds (or more)

1-2 tablespoons dried parsley

1-2 tablespoons dried rosemary

1 1/2 teaspoon baking soda

½ teaspoon Real Salt (optional)

In your food processor or spice grinder, grind 1 cup of the pepitas into a meal
or course nut flour.

In a medium mixing bowl, dump in your pepita meal and stir in the chia seeds, sunflower
seeds, herbs, baking soda and Real Salt. Now add the non-dairy milk (or you
could use water) and the oil and stir just until combined.

On a parchment lined baking sheet, spread the mixture into one even layer about
1/4 inch thick. Sprinkle the remaining pepitas over top and bake at 325 degrees
for 25-30 minutes. Take out to and cool on baking sheet. Cut or break into desired shapes.