Roasted Butternut Squash and Caramelized Onion Gluten-free Pizza

March 11, 2013 By 2 Comments

Back in February we started Friday Night Pizza and Family Night. The kids look forward to it. Couple of weeks ago we fell sick to the stomach virus and last week I went to open my case of Breads From Anna Pizza Mix and it turned out to be pie crust mix, oops! During the week I have had butternut squash on my mind and while the season is changing, I wanted to use it before we change our produce. This creation came to mind and the flavors worked wonderfully. There was nothing left for the next day as my husband and I ate our pizza up! This Roasted Butternut Squash and Caramelized Onion Pizza is topped with fresh rosemary, apple smoked bacon and raw milk cheddar cheese. The best part, I bought all the ingredients from Trader Joe’s! This pizza takes a little work, but it is Friday and we are having fun and watching TV too. Please make this, you won’t be sorry!

Roasted Butternut Squash and Caramelized Onion Pizza

Yummy goodness, that's all!

Yummy goodness, that’s all!

1 sweet onion, sliced
5 slices of Apple Smoked Bacon
Fresh Rosemary
1 cup of Raw Milk Chedder Cheese, shred yourself
2 Tablespoons of Organic Grapeseed or Coconut oil
1 tsp of Celtic or Sea Salt
1 garlic clove, crushed (for the onions)
1 tsp of garlic powder for the squash
Your favorite pizza crust, you know mine!

Preheat oven to 400 degrees. Mix salt, garlic powder and one tablespoon of oil in the butternut squash. Roast in the oven for approximately 30-minutes. While that is baking, place one tablespoon of oil in a pan, slice onions and crushed garlic. Cook until nice and brown. Shred your cheese while onions are cooking. Place 5 slices of bacon in a pan and place in the oven for 10 minutes or until cooked crispy, but not black. Cool and pat dry when done. Crumble and put it in the onion mixture and add a little bacon grease to the onion mixture if you desire.

When the squash is done, let it cool and puree in the food processor. Spread on your pizza crust, top with the onion mixture and sprinkle fresh rosemary all over the pizza and don’t forget the cheese.

Bake in the oven for 10-12 minutes or until cheese is looking brown on top. Cool and enjoy!

I was thinking a nice Reisling would have gone well with this dish too. Definitely a light white wine.

Did my kids eat this? No, they are not fan of onions and neither was I at this age. I made them a zucchini, carrot pizza, all shredded so it blended well together.

If you decide to by Breads From Anna’s pizza crust mix. I made the crust in the afternoon before picking up my daughter and also shredded the cheese to save a little on time. With a little planning ahead you can save some time in the afternoon when the kids come home from school.

If you make this, please let me know what you think!

Filed Under: Corn Free, Food, Gluten Free, Healthy Dinners, Recipes Tagged With:

Kid-Friendly, High in Veggies, Red Beans and Rice

February 19, 2013 By Leave a Comment

Each time a holiday comes up, I try to mimick the meal to help celebrate the holiday and explain to my daughter what we are celebrating and why. Though she thinks it is fun to celebrate anything, it is a fun age. On Fat Tuesday was no exception. My daughter has a few of her own cookbooks, including the Princess and the Frog’s Cookbook, celebrating Louisana home style cookin. Though the recipes are not gluten free, I can easily convert each one now. I pulled the book out and showed her what we were making for dinner, Red Beans and Rice. She was excited to make something from HER cookbook. I made quite a few modifications, here is what we came up with:

Using a lot of veggies, this is a win-win with kids.

Using a lot of veggies, this is a win-win with kids.

2 cups of red beans soaked over night
1 medium yellow bell pepper, diced
1 small white onion, finely diced
2 stalks of celery chopped
½ tsp of crushed garlic
4 slices of peppered turkey bacon from Trader Joe’s cooked and chopped
1lb of Turkey Keilbasa sausage
2 Tablespoons of my own Cajun spice mix (see below). This is something I do not keep around, I found a few recipes on line and created my own version.
1 can of diced tomatoes
1 c of organic ketchup (organic has no High Fructose Corn Syrup)
2 Tablespoons of tomato paste
2 tsp of hickory smoke flavor (optional)
1 cup of basamati rice cooked with 1 cup of shredded carrots for more veggies

Cajun Spice Mix:

2 tsp of Celtic salt (sea salt is fine, this is better for you)
1 tsp of white pepper
1 tsp of garlic powder
1 ½ tsp each of oregano and thyme
1 tsp of cumin
2 tsp of paprika
½ tsp of cayenne pepper
¼ tsp of crushed red pepper
The last two can be increased to desired heatness or avoid one. This is meant to be kid friendly.

Place soaked red beans in a dutch oven and cover with water adding about a ½ inch of water above the beans. Cook for 2 hours do not add salt.

While beans cooking cook chop turkey kielbasa and peppered turkey bacon in a pan (both purchased from Trader Joe’s). Once they are done, take out the meats preserving whatever oils is left and sauté onion, pepper and celery until onions are clear, add garlic once completed. You may add about 1 tsp of olive oil if needed for more moisture. Add the meats back into the veggies. Set aside.

While veggies are sautéing place 1 cup of basamati rice and 1 cup of shredded carrots in 2 cups of water with 1 tsp of grapeseed oil (or coconut oil-my son cannot tolerate coconut oil so we use grapeseed oil because of its high heat content) and cook for 20-25 minutes. I like the basamati rice from Trader Joe’s because it has dehydrated veggies in it and it cooks fast. Set aside when done. You may open it up to fluff up the rice and see if the water is gone.

After the beans are done, discard most of the water preserving about ½ c of the bean liquid. I took about one cup of beans to freeze and use at a later time. (I cook beans in batches and freeze what I don’t use, but do have some Eden’s Organic canned beans on hand).

Add the veggie/meat mixture with the beans adding the can of diced tomatoes, ketchup, tomato paste, Cajun spice mix and continue to cook on low/simmer for 2 – 4 hrs.

Omit the meat if you are looking for a plain vegetarian dish. I also mixed in some “cauliflower” rice in this mixture as we are slowly transitioning to eat less grains.

Serve and enjoy!

Filed Under: Corn Free, Food, Gluten Free, Healthy Dinners, Healthy Eating, Recipes Tagged With:

Gluten-Free Spinach Pesto Pizza Topped with Goat Cheese

February 6, 2013 By Leave a Comment

Back in January at an play date with some local moms, they said Friday nights was pizza and a movie night. I had just been thinking a few weeks ago how we as a family need to do something fun on either Friday or Saturday night. This is all part of my family-focused goal setting resolution. Spend more quality time as a family. All my daughter talked about the next day was how she wanted to do pizza and a movie night. So in January we began. My hopes is to have a recipe posted for you each Wednesday, so you too can enjoy some healthy, homemade pizza options to make with your family that is not just sausage, cheese and pepperoni, though that is my kid’s favorite too. I believe when we expand outside our palate comfort zones, our kids too will enjoy more. While I did make their favorite, I made this Spinach Pesto Pizza topped with Goat Cheese for kicks. I sprinkled red pepper flakes on it and enjoyed this quite a bit. My daughter tried it, but was not a fan, only liked the goat cheese. Baby steps!

What I like about this recipe is that without the goat cheese, it was vegan, I even made the crust without eggs. My favorite pre-packaged gluten free pizza crust mix is by Breads By Anna. It is also nut, corn, rice, peanut free. And she is super sweet too. Just follow the directions to make the crust. If you need it to be egg free, here you go:

Add 3 tsp of corn-free baking powder to the oil
Pour 1/2 cup of carbonated water to the oil and baking powder, watch it foam and bubble
Add half of the mixture and mix, then add another 1/2 cup of carbonated water until mixed and add the rest of the pizza crust mixture
Don’t forget to add the yeast packet, I almost did!

The pesto is nut and peanut free too. I use raw and soaked pumpkin seeds and replaced the cheese with Nutritional Yeast for the added boost and protein. It also has a cheesy flavor, which we all like.

Omit the goat cheese for a gluten-free and vegan pizza!

Omit the goat cheese for a gluten-free and vegan pizza!

Spinach Pesto Pizza Topped with Goat Cheese

I used my vegan pesto recipe and omitted the shredded zucchini and mixed the pesto with frozen spinach
Topped with goat cheese

Bake until the cheese is melted and enjoy!

This pizza crust makes enough you can bake it all and enjoy for lunch the next day or freeze the other half of the dough for next week.

I can’t wait to share what I have in mind for this Friday night.

Here is how I make Breads From Anna’s Yeast Free Bread Mix Egg-Free too!

Filed Under: Corn Free, Food, Gluten Free, Healthy Dinners, Healthy Eating, Recipes Tagged With: , , ,

Gluten Free Greek Pasta Salad

January 11, 2013 By 1 Comment

Opa! Bet you didn’t know I am part Greek. In fact my grandmother makes some of the most amazing Greek dishes that I miss today. Lately I have been wanting some Greek food since a recent trip to Whole Foods had me and my daughter sampling the newest Greek product out there called Strompolos, various Greek style salad dressings. My daughter wanted to sample and for the first time she ate some tomatoes, so I bought 2 different bottles. Last week I made this fantastic Greek chicken that my husband and I ate on a salad, but it didn’t last long enough to take a picture. Wanting to recreate it this week, I opted for this Gluten Free Greek Pasta Salad. Afterall, why does all pasta salads have to be Italian?

Gluten Free Greek Pasta Salad:

Simple ingredients for Greek Pasta Salad

Simple ingredients for Greek Pasta Salad

1 can of garbanzo beans (I used frozen)
1/2 lb of gluten free pasta (we like Andean corn free)
1/2 cup of shredded carrots
15 grape tomatoes diced
1 shallot diced
1/4 cup of olive tapenade spread from Trader Joe’s, any brand will do
1/4 lb of feta cheese diced (you can also buy crumbled or use goat cheese)
1/3 – 1/2 cup of Strompolos Greek Dressing (we used their basil flavor)
2 Tablespoons of olive oil
2 tsp of oregano
1/2 cup of pine nuts (optional, we didn’t have them, but think they would be excellent here)

1. Boil pasta according to package, I added the shredded carrots in the beginning so they get nice and soft by the time you add the pasta and it cooks together.

2. Throw in tomatoes, garbanzo beans, oregano, olive tapenade, salt, dressing and olive oil.

3. Top with pine nuts and feta cheese

Opa!

Greek Pasta Salad

If you like cucumbers, I would add that in as well to make it truly authentic. We are not a cucumber family. My husband said this would have been good with chicken, but we had chicken the night before.

Looking for more Greek dishes? Check out my Mediterranean Chick Pea Salad I made last summer

Filed Under: Corn Free, Food, Gluten Free, Healthy Eating, Healthy Salads, Recipes Tagged With:

Dye-Free Peppermint Green Tea Frosting

December 22, 2012 By Leave a Comment

I’ll be honest, we don’t have food dyes in our home. Ok let me rephrase. Since being on Pinterest I found myself having to buy junkie stuff like food dyes for making crafts. The food dyes stay in the craft box now. Looking for ways to make a dye-free green frosting was difficult, until I had a Matcha green tea smoothie here in Chicago. I noticed it was green. I looked it up and found a few sources of Matcha Green Tea Powder. I bought mine from Amazon and this for my daughter’s Christmas party at school. I made a Dye-Free Peppermint Green Tea Frosting and it was fantastic!

Peppermint Green Tea FrostingPeppermint Green Tea Frosting:

1 cup of vegan shortening
2 cups of organic powdered sugar (organic means it is corn-free)
3-4 Tablespoons of milk, we used unsweetened hemp milk, though I really like unsweetened coconut milk for frostings
5-7 mint leaves
1/2 teaspoon Matcha Green Tea Powder

1.) In a food processor puree mint leaves and milk until leaves are finely processed. Set aside.
2.) Whip up shortening for about 2-3 minutes.
3.) Add one cup of powdered sugar.
4.) Add 2 Tablespoons of minted milk.
5.) Add another cup of powdered sugar and 1/2 tsp of Matcha Green Tea Powder
6.) Blend until desired consistency. I used 4 Tablespoons of minted milk for my recipe.

You can add more green tea powder for a darker green, play with it and come up with something you like. This will be great to use for St. Patrick’s Day too.

PS: I had a friend who liked the Serendipity Matcha Green Tea Powder

Be sure to check out my Banana Green Tea Matcha Smoothie!

Filed Under: Corn Free, Food, Gluten Free, Healthy Desserts, Recipes Tagged With: ,

Chocolate Toffee Gluten Free Granola

December 21, 2012 By 3 Comments

This recipe happened by accident and often find those are the best ones. I started making homemade granola for the teachers at my daughter’s school. Now it is become a tradition and each year it has gotten better. I am the person who throws this and that in there, so this recipe is not exact, but play around with it indeed! When it began to bake, my condo smelled like buttered toffee, except I was using coconut oil. Then I sampled it, wow! Then I added some Enjoy Life Mini Chocolate Chips…oh my wow! Can’t wait for the teachers to get this year’s Chocolate Toffee Gluten Free Granola.

Chocolate Toffee Granola

7 cups of gluten-free oats
2 cups of raw pumpkin seeds
1 cup of quinoa flakes (or unsweetened shredded coconut flakes)
1/4 cup of chia seeds
1/4 cup of flaxseeds
1/3 cup of arrowroot starch (you may omit this I was trying to figure how to clump it together, though it did, I would have added more next time)
1/2 cup of maple sugar
1/2 cup dark brown sugar
1/2 cup of maple syrup
1/4 cup of honey
1 cup of coconut oil (or Earth’s Balance Soy-free Butter Spread)
2 tsp of cinnamon

2 cups of Enjoy Life Mini Chocolate Chips

You would never guess there is no butter in this recipe

Preheat oven to 325 degrees. Mix dry ingredients in a big bowl and stir. Melt coconut oil. Add sugars, syrup, honey and coconut oil (or Earth Balance Spread) together. Add wet ingredients to try ingredients.

Place wax paper on a cookie sheet and add 4 cups of the mixture onto the baking sheets. Cook for 40-minutes total, mixing the granola halfway during cook time. If the granola is still moist, cook for another 10-minutes. Allow to cool for another 15-minutes, then add the chocolate chips if you want it melted, or cool completely if you don’t want them melted.

I am submitting this recipe into their Recipe contest to be featured in their next Allergy Free Cookbook. The contest ends January 2013.

Filed Under: Corn Free, Food, Gluten Free, Healthy Eating, Healthy Snacks, Recipes, Vegan Tagged With: ,

The candy that won’t make you feel bad: Unreal Candy Unjunked

October 30, 2012 By Leave a Comment

I will be honest Halloween is not my favorite holiday. I don’t like spending crazy amounts of money on a costume to wear once and I don’t like all the candy…at least for us living in a mid-rise, we don’t have trick or treaters coming to our door. I have received samples of some new candy on the shelves, it is called Unreal “Candy Unjunked.”

This is my new favorite candy line!

My first sample, well I got a little greedy, this time around I shared it all. To my mom’s group and gave the little bars to our church’s Fallapolooza fest for the neighborhood kids (about 500) to be a guesstimate. It was only 3 little bags and I went to 3 different stores within a half mile radius of my neighborhood and while the Staples sold the big bars, no one was selling the small bars. I walked into a local Walgreens in my neighborhood. There were 2 big wigs and the store manager in the candy aisle. I walked and looked, and looked until finally the manager asked how he could help.

I said, “Do you have the Unreal candy bars?” They all looked at each other perplexed.
The one big wig’s light bulb went off when I began to say: “It is the new candy, gluten free and dye-free.”
The two did not know and the one guy said, “oh yes, I know exactly what you are talking about it is new.”
They shook their heads, apologized for not carrying it.
Me: “That’s ok and walked out.”

I mean business when I will only buy this candy.

I know Target is now selling them, but there were not at my closest store yet.

I shared the big bars with my mom’s group and told them about the new feel good candy. The dye-free, preservative free, gluten-free, corn-free, Non-GMO too. There were impressed and they try hard to avoid foods with all of that stuff in them. My personal favorite is the Chocolate and Peanut Butter one!

It has protein, fiber and under 200 calories!

It is why I like them so much. Now if they can just make them dairy-free, many more spectrum kids who follow a strict diet will be able to enjoy them too!

Not sure what the big deal is about all the junk in those candies? Check out this article I wrote last year on the

5 Most Harmful Ingredients Lurking in Your Candy

And Get Unreal by liking them on Facebook!

I approve this snack!

Filed Under: Corn Free, Food, Gluten Free Tagged With:

Corn Sensitivities Are On The Rise and Here’s Why

October 29, 2012 By 15 Comments

Ever since going gluten free, soy and dairy free almost 7 years ago, I never would have thought I could develop more food sensitivities. I recall my naturopathic doctor saying then that she was glad it wasn’t corn. Afterall she said, “Corn triggers the meanies – more violent out of control behavior. , the Dr. Jeckyll’s and Mr. Hyde’s in people.” That stuck with me. If you think how much HFCS is in our foods and the rise in our mental health issues, it makes sense. Corn and gluten sensitivities tend to overlap in their symptoms when it comes to our health ailments.

After my second child was born, my system was not quite right. Funny how kids do that to you. I went and saw another doctor recommended by quite a few bloggers here locally and learned that buckwheat, oats, corn, cane sugar and beef were giving me issues. The buckwheat made sense as I always felt bloated eating these fantastic raw vegan buckwheat crackers. The oats too, the gfree granola I was having made me sleepy just as gluten use to make me feel. But beef? Corn? I was in denial, but when I thought about it, I felt awful even after eating an organic tortilla chip (bloated, irritable, cranky). There goes my chips and salsa. I was hoping it would not be one of my many triggers, but surely after going off of corn (and cane sugar) for 3 weeks I felt better and lost 5lbs. And my increase in headaches went away. And my son, his behavior changed. In fact I notice it more with corn than gluten for him and that was enough for me. So what is up with corn? And as for beef, I don’t eat red meat very often, however, it does give me indigestion.

Like gluten, corn is in EVERYTHING! Just about 99% of our foods has corn or some sort of corn derivative in it. Have you seen the movie King Corn? If not, go watch it. It tests positive in our hair! Dextrose (corn sugar), Citric Acid, sorbitol, Maltodextrin, caramel and caramel coloring, “natural” flavorings, Vitamins C and E, Xylitol, modified food starch, vegetable protein are all hidden sources of corn besides the obvious HFCS, cornstartch, etc. So now I found myself calling all food companies to see if their modified food startch, Xanthan Gum or Citric Acid was from corn because it is not always the case. And if they don’t get back to me, I don’t trust them. I do tweet companies publicly about corn by-products and have yet to get a response back from them….Yes, I am a picky eater in the sense is that we have to be, but we are eating whole foods and yes, we have our “junkie” foods, just not the same as most.

Corn is in everything

According to the USDA, over 80 million acres in the US is dedicated to growing it and is processed in a variety of products such as corn oil, powdered sugar, (they make one with arrowroot starch), toothpaste, infant formula, supplements, protein powders/bars, medications (its in Tylenol, Aleve, Advil) and sweeteners to name a few. What is a girl to do?

Corn allergies are on the rise. In fact I firmly believe once gluten is recognized as a food allergy and passed into the labeling act, corn will be next on the list. It does not fall under the Food Allergen Labeling and Consumer Protection Act of 2004, though it is on Canada’s Big 15 list. (eh-hem so our food companies here in the USA HAVE to provide different labels for Canada as they do for Europe) Big companies are paying millions of dollars ($42M to be exact as of today) to sway voters to vote No on Prop 37 . It is a bunch of, well the cow dung from corn fed cows.

Corn allergies are hard to diagnose. I have been to several doctors (MDs) and they all have said, the best way to determine food sensitivities is to do a food elimination diet. Blood tests (IgE and IgGs), scratch tests will not be 100% conclusive. Corn can prompt anaphalaxis like reaction, however it often can cause headaches, foggy brain, behavior changes, fatigue as gluten can as well. Just like gluten, the reaction to corn can last for a couple of hours, especially in a child. They become hyperactive, then bam become really drained and tired. There are many similarities between gluten and corn. And if you are migraine sufferer and using prescription meds, you better believe cornstarch or some corn by-product is in your meds (remember, gluten can also cause migraines as it did for me). Thus leaving many in a vicious cycle. Going in for surgery or the hospital? Those IVs contain dextrose, so as you can see, it is everywhere.

The problem with corn is that 70% is Genetically Modified (GM or GMO). And since its inception of GMOs in 1994, food allergies has been on the rise at the same rate as Autsim and other behavior disorders such as ADHD, Sensory Processing Disorder. With the rise of many diseases and disorders our tainted food supply (supplements and drugs included) is the very culprit of diseases that is causing so many ailments to our health. For those who cannot eat gluten, like oats, there is also a risk of cross-contamination of gluten into the corn crop. And you know how many gluten free products contain corn? Just about my guestimate, 85% of them. So for those who are staring a gluten free diet it is hard especially when learning of the similar symptoms of gluten can also be corn.

Feeling overwhelmed? Me too. If you are suspecting food allergies/sensitivities, see a qualified doctor who will believe you and you trust. I see a MD who does a lot with alternative medicine and a Naturopathic Doctor. My chiropractor is also great in working with food issues, not all are equipped or knowledgeable. Try doing a food elimination diet as this will be the best way to determine anything that is bothering you or your family member.

If you do decide to go the blood test route, which is still a useful tool, be sure to ask for the ELISA Food Allergy Panel which tests both IgE (immediate food allergy testing) AND IgG (food sensitivity or delayed reaction testing). IgGs will test about 100 different foods and be sure corn is on both IgE and IgG testing. And yes, the scratch test is still a useful method of those life threatening allergies.

Food can either heal us or kill us, it is the kind of foods we choose to eat that determines our health and vitality.

Summary:
1. Cross-contamination of the corn crop to the wheat crop
2. Rise of GMO corn in which the body cannot process and digest completely
3. Too many processed foods which contain GMO corn and deplete the gut of good bacteria in which helps digestion

There you have it.

Take a look at this article from one of my favorite sources of health info, Body Ecology:

Beyond Gluten-Free: How Corn and Oats Are Becoming Just as Troublesome as Wheat Gluten.

Pictures for this post came from FreeDigitalPhotos.Net

Filed Under: Body Ecology Diet, Corn Free, Family, Family Health, Food, Gluten Free Tagged With: , , , , ,

5-Spice Cran-Apple Crumble

October 26, 2012 By 8 Comments

Well, I entered into another category for the Flavors of Fall Cooking Contest for Artizone Chicago. there were two categories I entered, the Soup/Chili and Baked Goods. My first mystery box contained purple potatoes and a chili con carne spice. The second box contained green apples and a 5-spice blend. This box sat there a whole week and a half before I found something that would be creative and delicious. I looked into the cookbook for recipe inspiration, The Gluten Free Asian Cookbook by Laura Brussell. She had a 5-Spice Berry Crisp. I love crisps and crumbles, hence the 5-Spice Cran-Apple Crumble was created. This was gone in 3 days and my daughter gave it the thumbs up. You will definitely want to make this for your next Thanksgiving dessert! Here is the recipe:

5-Spice Cran-Apple Crumble

Topping:
1 1/2 cup of quinoa flakes
3/4 cup of almond meal
1/4 cup of sorghrum flour
3/4 cup of Specturm Shortening
1/2 tsp 5-spice blend
1/2 cup maple sugar

4 large apples diced
2 Tablespoons of fresh lemon juice
1 bag of frozen cranberries (10oz)

2 cups of apple cider
1/2 cup of maple syrup
2 Tablespoons Arrowroot Starch (or Tapioca starch/flour which is cheaper)
1/4 cup of raw sugar
1/2 tsp 5-spice blend
1 tsp of cinnamon

Directions:

1. In a small sauce pan, reduce 2 cups of apple cider to 1/2 cup (about 20-minutes) and cool.
2. While cider is reducing, dice apples and mix with lemon juice. Add frozen cranberries set aside.
3. Mix dry ingredients together with shortening until it represents a course meal. Set aside.
4. When cider is reduced, place in fridge to cool completely.
5. Grease 9×13 glass baking dish and place cran-apple mixture in the dish.
6. Add maple syrup, arrowroot starch, spice blend, cinnamon into apple cider reduction sauce
7. Mix the sauce with the cran-apple mixture
8. Sprinkle raw sugar over the mixture.
9. Add crumble topping
10. Bake in oven 350 for 35-40 minutes

Serve with coconut milk ice cream. Yes, it is good enough to eat for breakfast with some coconut milk yogurt!

Reducing apple cider gives this dish a natural sweetness without all the added refined sugars. Maple just goes with fall and high in trace minerals such as maganese and zinc. Grade B maple syrup is higher in nutrients. Always remember “B” for “better.”

If you like what you see, head on over to Artizone Chicago Facebook Page and vote for my recipe!

Don’t forget to check out my Purple Potato, White Bean, Chicken Chili Con Carne Recipe too for this contest!

Filed Under: Artizone Chicago, Corn Free, Food, Gluten Free, Healthy Desserts, Recipes, Refinded Sugar Free, Vegan Tagged With: , ,

Creamy Pumpkin Pie Latte Smoothie

October 20, 2012 By 4 Comments

I love smoothies! A big thank you to Square One Organics for giving me some frozen pumpkin pie puree to make a smoothie for the Strollers in the Front 5K here in the city. If you want to check out some healthy breakfast tips and the kiddie version of the Pumpkin Pie Smoothie, check out the article!

Now that my daughter is hooked on Pumpkin Pie Smoothies, I had to go back out to the store and buy more Square One Organics Pumpkin Puree. My husband took the kids out for 24 hours so I can get busy in the kitchen for a local cooking contest, I made this Creamy Pumpkin Pie Latte Smoothie for myself before my friend’s Power for Pink workout here in Chicago. It was just the right kick to start off the day before a fun workout.

Coffee, Almond Milk, Pumpkie Puree and a frozen banana froths up nicely for a creamy affect.

Creamy Pumpkin Pie Latte Smoothie:
1 2oz pouch of frozen Square One Organics Pumpkin Puree
1/2 frozen banana
1/2 cup of organic coffee
1/4 cup almond milk
1 scoop of Sunwarrior Raw Warrior Vanilla Protein Powder
1/2 tsp of cinnamon
dash of nutmeg

Blend together and enjoy!

I love fast food breakfast! Don’t you? I promise both are delicious!

Filed Under: Corn Free, Food, Gluten Free, Healthy Eating, Healthy Smoothies, Recipes, Refinded Sugar Free, Smoothie, Vegan Tagged With: ,
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