Strawberry Milk

 

My daughter has been talking about Valentine's Day ever since Christmas ended.  I like to stay ahead of the game and think up clean recipes and treats so the kids can still celebrate the upcoming fun, but not have all the sugar and processed junk that could be involved.  Here is our version of strawberry milk made processed free!  My kids love this and I don't feel guilty about this drink at all.  Plus, it's great that it's pink - perfect for Valentine's Day!

 

1/2 cup freeze dried strawberries

1 cup milk (use almond milk if you don't consume dairy)

10-15 drops liquid stevia (or to taste)

1/4 tsp. pure vanilla extract

 

Pour all the ingredients into a blender and blend until smooth.  You can pour it through a fine strainer to remove any little strawberry seeds if you want.  My kids didn't mind the seeds, but I did.  This makes one serving, but's its just as easy to double or triple the recipe.  Let the pink foods begin!

 

Chocolate Covered Strawberry Yogurt

This has to be one of the easiest and most satisfying yummies you could make.  I love Greek yogurt, but when you want something sweet, it does have to be doctored a bit.  This is where all those processed free tricks come into play.  One of my heroes, Dee McCaffrey, talks in her book about how she makes vanilla yogurt by adding pure vanilla extract and stevia to plain yogurt and voila, vanilla yogurt without the added sugar!  I've been doing this for years now and let me tell you, the yogurt combinations are endless. (Get her book, The Science of Skinny - life changing!)

I was inspired by the lovely treats associated with Valentines Day and thought this would be delicious.  And oh, how I love you chocolate and strawberries!  It's simple: make your homemade Greek vanilla yogurt to your taste (start with 4-5 drops of stevia and a 1/4 tsp. vanilla and add from there,) cut up strawberries, and dark chocolate chips.  That's it.  This comes together in no time!  You can also use grain-sweetened chips or carob chips if you prefer.   The mini chips are wonderful too!

Clean Oatmeal and Spelt Flour Chocolate Chip Cookies

I know this is a horribly long title for a cookie, but I didn't want to leave out any of it's virtues.  In fact there are more to share.  This cookie is also wheat free, dairy free, and egg free.  Now that would make for a really long title!  And even though it is processed free, it is NOT taste free.  In fact, this is my very favorite cookie - hands down!  I think it has every bit of flavor that a regular cookie has, but nothing bad that your body can't recognize.  Really, how many recipes can boast that?  If you love cookies, give this a try.  I promise you won't be disappointed!

1 1/4 cups whole spelt flour (sprouted spelt if you can find it)

1/4 cup oat bran (you can also use quick oats or regular oatmeal that is slightly ground in a food processor)

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup sucanat or coconut sugar

1/3 cup pure maple syrup

1/3 cup coconut oil, warmed to a liquid

1 1/2 tsp. vanilla extract

1/2 cup chocolate chips (I like dark chocolate, but you could also get grain-sweetened or carob chips)

Preheat the oven to 350 degrees.  Mix together the flour, oats, salt, baking powder, baking soda, and sucanat.  In a separate bowl, combine the maple syrup, coconut oil, and vanilla.  Pour the wet ingredients into the flour mixture and stir until they are combined.  Stir in the chocolate chips and spoon about a 1/2 tablespoon size onto a parchment or silpat lined baking sheet.  I use a cookie scoop and make it about halfway full.  The cookies will spread, so make them pretty round - about 12 cookies will fit on the sheet.  Bake for 9 to 10 minutes.

 

 

 

These cookies will be a little delicate when you first take them out of the oven.  Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack.  They will seem overly soft, but will firm up once completely cool.  I always get about 2 dozen cookies from this recipe, but you could make them bigger and get less cookies overall - your call, just increase the baking time to 11 to 15 minutes. 

I think these would also be delicious with chopped walnuts.  If you want to add some, keep it anywhere from a 1/4 to 1/2 cup.  Make - bake - eat - you're welcome!

 

This was the flour I used.  I like it because it is sprouted which means more nutrition and will digest as an alkaline food rather than an acid.  And here is my kitchen.  I just loved that for one moment it was clean with freshly baked cookies - all was right with the world!

 

 

 

Bacon Balsamic Brussels Sprouts

I got the idea for this recipe from my sister.  I'm not sure where she found it, but I decided it was worth taking the time to make processed free.  My family loved it!  This has been the tastiest Brussels sprout recipe I've ever had.  I think this little veggie might make the regular rotation cut!

4 Tbsp. coconut oil
1 1/2 lbs. Brussels sprouts
1 tsp. sea salt
4 oz. uncooked bacon, chopped
1 large (or 2 small) shallot, finely diced
1 clove minced garlic
1 Tbsp. balsamic vinegar
1/2 cup chicken stock

Trim the ends off the Brussels sprouts and cut them in half.  Heat a large pan over medium heat with the coconut oil and add the Brussels sprouts.  Season with the sea salt and a little pepper.  Allow them to brown on both sides for a few minutes.  Here you can do one of two things.  You can either remove the sprouts from the pan and cook the bacon before adding them back in, or you can just add the bacon to the pan without taking out the sprouts and cook it that way.  The only difference is that your bacon will be a little softer and not as crisp if you leave the sprouts in.  It's up to your personal preference on crispiness.  Add the chopped shallot and garlic and let the cook until the shallot is translucent.  Add the balsamic vinegar and chicken stock and cook for a few minutes until they are a glaze.  Serve hot!

If you don't eat meat, you could still make these with vegetable stock and maybe a little liquid smoke.  I like the bacon because they just seem like a match made in heaven!