I wanted to thank y'all for following me all these years. 

For those of you that aren't on Facebook, I wanted to let you know I will no longer be posting to this blog. I recently rebranded myself to Southern Healthy Kitchen since moving to the Carolinas. 

My new blog address is www.SouthernHealthyKitchen.com. If you haven't liked me on Facebook please do. www.facebook.com/southernhealthykitchen

Thanks again,
Angie

Be the CHANGE

I am a true believer in the fact that if you want change for the next generation you must BE THE CHANGE. You can't just sit around and complain. You must DO. You must ACT. You must step out of your comfort zone. After a week or so into school my son was bringing home crap candy filled with dyes, sugar, and God knows what else as a reward for good behavior (and they were coming often) that other parents donated.

I could have just said no, "you aren't getting to eat that" and give him cleaner options, BUT that isn't fair to him or to all the other kids if I am truly going to pay it forward, teach what I preach. Instead I told him he can have this first sucker (and boy was it nasty looking to me) this one time and I will contact your teacher to get a plan in place moving forward. He was fine with that.

His teacher is new this year to the school and she was very welcoming to my concerns and ideas. Praise the Lord!

I purchased some organic candy and cheap toys to add to the box that my son and friends could pick from. I also suggested some other ideas I was willing to help with and she was already thinking on the same track. One in which was a dance party for kids that received enough "stars" to attend at the end of the month. And so the collection of stars began.

I am more than excited to announce we are having our first Dance Party next week. We will have party lights, we will have glow sticks, we will have super rad dancing, and we will have a healthy snack too! This not only will be great exercise for the kiddos (and me), but this will empower them (and hopefully by hearing about this it will impact those that didn't get to go this month) to be better, to do better, to want better for themselves. And yes, even in 2nd grade!

We also have a new principal this year which I really like. She is full of zest and enthusiasm. I am excited to hear that after the teacher contacted her about what will be happening (we were kinda nervous) she asked to come and be involved. Please say a prayer that this can be a change for our elementary school system. The kids are very excited for this event and who am I kidding, I am SUPER excited too!

Also, I met a new mom friend this week that works for Eat Smart, Move More of York County (and is running for school board this year) and she wants to attend too.

I feel truly blessed to be alive and well and making a positive impact on the children in my county.

Eating Out

Aussie Cheese Fries

Back in college I worked at Outback. I used to be obsessed with the Aussie Cheese Fries. I would always feel physically ill about 30 minutes after eating them. So much so I haven't visited an Outback in about 10 years. I gave that place up way beforing cleaning up my diet. I can't find anywhere the ingredients of what's in the fries, but it can't be good!

Outback is so NOT a healthy choice when eating out. I'm not saying you can't go there and get a healthy meal, but you will have to ask for a lot of things to be removed and ask a lot of questions. Many people aren't willing to do that. And, let's face it..you won't be eating Aussie Cheese Fries, Bloomin' Onion or 3 loaves of bread....that is unless you plan to split it 8 ways.

Outback has even reduced the fat since they first came out. Can you imagine it being even worse???

One of the best things you can do for your health is to give up eating out at chain restaurants (that goes for Fast Food too!) on a regular basis. It's a sure fire way for you to gain weight and feel the bloat. If you have any diseases, the sodium is off the charges and it's causing loads and loads of inflammation. None of us want or need added inflammation-it's painful!

A few others I won't bother going to and wasting money on are: Applebee's, Chli's, and Ruby Tuesday's. Many of these chain restaurants just reheat frozen food. If you want that, just go to the grocery store and make it yourself and save money AND read the ingredients. Most have their food in the grocery store because it's that easy to produce for the masses!

When I eat out I usually order what I want and don't stress over getting something "light". That's because I don't eat out that often normally. With that being said, after moving South I tried many local places and ate way more than I normally would out. Hello fried foods! Of course, my body can't lie about that ! I am more bloated, I am probably heavier, and I know my waist is bigger. But, I am not fretting! I know it will all go back to where it was 6-12 months ago because I stay the course. This is a LIFESTYLE for me. I only eat healthy whole foods at home. Listen to your body! It doesn't lie. If you are in pain, make changes. If you are feeling bloated, make changes. If you are feeling fatique, make changes. If you need to lose weight, make changes.

You are in control of YOUR life. Only you can decide where to drive your car to dine. Plan ahead. Make your own cheese fries at home with potoates, high quality cheese and local bacon. You can then control the salt and fat! I find it interesting Sodium isn't listed on Outback's chart. I bet it's off the charts! You should also eat foods rich in natural fiber, almost zero in the fries (yes, I know it's junk food but just noting it)

I don't count calories (I have in the past and it never worked long term). I will never count calories again. Period.

Well, let's just say it and get it overwith....Outback Aussie Cheesefries has 121.85 grams of FAT! Holy SMOKES! That is beyond terrible for you. And nearly 55g of Saturated Fat.

Can you really eat them now after knowing that? If the answer is yes, it's time to dig deep as to why you are willing to eat them. Figure out why you choose to overeat on a regular basis and damage you body. You are worth more than that. If this is your "hobby" (eating out), find a new one. Walk with a friend. Volunteer your time somewhere to stay active.

From www.heart.org:

What's my daily limit for foods with saturated fats?

The American Heart Association recommends aiming for a dietary pattern that achieves 5% to 6% of calories from saturated fat. That means, for example, if you need about 2,000 calories a day, no more than 120 of them should come from saturated fats. That’s about 13 grams of saturated fats a day.

TIP: Find LOCALLY owned and operated restaurants. They stand behind their food and it's usually their passion to present a beautiful delicious plate to you. Many source local ingredients as well. Ask questions, I can't stress this enough. Ask what is made from scratch at the restaurant. Most times they will be delighted to brag about what is made fresh daily. Order those items over others. It's your money. It's your body. ASK!

Green Bean Casserole

Green bean casserole is a favorite of my husband and now is one of mine since making it more from scratch and adding in mushrooms, onions, etc.  I have made the recipe from 100 Days of Real Food and it was good, but I like to save on time when I can. Especially when I am making the whole feast! So this year I am using Onion Strings from Trader Joe's.

Grean Bean Casserole

(prepped and ready to bake)

Ingredients:

• 2 Tbsp Organic EVOO
• 1 Tbps Grass-fed Butter
• 1 small container of button mushrooms (or a type of your choosing)
• 1/4 cup sweet onion diced (or shallot)
• minced garlic (2-3 cloves)
• 1 Tpsp Soy Sauce or Tamari Sauce
• 1/2 cup water
• 1 carton of Pacific Condensed Mushroom or Trader Joe's Brand 
• Sea Salt, to taste
• Pepper, to taste
• 4-6 cups of Organic frozen or fresh green beans
• Trader Joe's Fried Onion Pieces or you can make your own. (Find out how here: French Fried Onions )
• 1 Tbsp Thyme -optional

Directions:

1) Add EVOO to pan and saute garlic, mushrooms and onions under tender over medium heat.

2)  Add soy sauce, water, condensed mushroom and butter and reduce heat. Stir until butter has melted.

3) In a casserole dish add the green beans (Mine were long so I had to break in half), add the mixture and stir well.

4) Add onion pieces to the top right before baking.

5) Bake at 325 for 20-25 minutes until green beans are tender. (It make take longer)

NOTE: I am not precooking my greens beans like many recipes say to do. I will report back, but I am confident they will be fine cooking at a lower temp for a longer time. 

You can also raise the temp for the last 5 minutes to help get the onion pieces nice and crispy.

Salt and Pepper to taste.

Enjoy!

Pecan Pie Granola Cereal

Have you seen the price tag on clean granola cereal? It's not cheap and you can't control how it's sweetened. 

However, the good news is, you can make your own at home for a fraction of the cost! This recipe is so simple a child can make it! My daughter helped me make our first batch but she will be making it on her own next time.

Pecan Pie Granola Cereal

Ingredients:

• 3 cups Old Fashioned oats
• 3 Tbps Coconut Sugar
• 3/4-1 tsp cinnamon
• 1/4 tsp sea salt
• 1 cup raw pecans (no oils added), chopped
• 1/3 cup honey (local is best choice) or use Pure Maple Syrup
• 1-2 tsp pure vanilla extract
• 1/4 cup organic unrefined coconut oil, melted

Directions:

Preheat oven to 325 degrees 

1) Add the top 5 ingredients to a large bowl and mix well.

2) Add honey, vanilla and coconut oil to a small bowl and mix well.

3) Add the wet to the dry and mix (we used our hands) until evenly coated.

4) Spread evenly on a baking pan. Bake for about 20-30 min, stirring every 10 min. 

NOTE: It will harden as it cools. Eat it dry or pour some UNSWEETENED coconut milk or almond milk on it. It's delicious!

Enjoy. 

2014 {a year in review} : Take a Risk.

Happy New Year!

Every year I make time to sit down and write a year in review.  A lot can change in 12 months!  I'll bet when I read this in January 2016 a lot more has changed in my life. I suggest you do the same and reflect back each year.

I have always heard this saying (below) and I bet you have too!

But, did I ever truly take the risks I felt I should be taking? Four years ago I went all into EATING CLEAN and the rewards were GREAT, so GREAT! I am still living, breathing and experiencing those rewards. But, there was one thing I always wanted to do that I never did (never ever did): move to warmer weather and leave Indiana. I let fear, the unknown and the "what ifs" keep me on the "shore" (or should I say, in the "cornfields"). Not to mention all the "work" to relocate. 

 I have ALWAYS hated the Indiana winters. The seasonal depression. The limitations Indiana winters bring. The mood and funk it puts me in. The complaining and crankiness it brings out in people around you. The shoveling snow. The painfully cold temps. The lack of sunshine.

Well, after a record snowfall for the season 2013-2014 (Dec-Jan-Feb) of 51.6" of SNOW, we had enough. I think a part of me died that winter. Seriously. 

We, as a family, decided (in July) it was time to risk it all. Select a place to live we hoped to be happier living in with more sunshine! Closer to a beach, closer to mountains and let's get to the important things...close to a Costco and Super Target! With that decision came loads and loads of research. After we landed on an area (near Charlotte), my husband began the (what seemed impossible) job search. 

I did have hope, it was dim at times, but I had it. I had faith in God that he would lead me to where we should be if it was his will. Without my faith in God, I wouldn't be where I am today. We experienced so many emotions to get where I am today: Lake Wylie, SC. , but it was worth it.  It's currently 30 degrees warmer than Indiana. Enough said. 

I have had that breakthrough at almost 40 years of age. It's NEVER too late to take a risk to be happier.

I challenge you to look at your life and evaluate your happiness level. You deserve to be happy. Risk something. Risk people judging you for your new wacky food choices....risk your family being upset with you that you will no longer be nearby....risk going into a new challenge without knowing how it will change you....risk letting go of the comfortable ....risk moving away from your rock, your best friend....simply risk something!, because without doing so you may not experience some of the greatest rewards life has to offer.

Be brave. Take risks. Nothing can substitute experience.

~Paulo Coelho

There are risks and costs to action. But they are far less than the long range risks of comfortable inaction.

~John F. Kennedy

If you take no risks, you will suffer no defeats. But if you take no risks, you win no victories.

~Richard M. Nixon

A ship is always safe at the shore - but that is NOT what it is built for.

~ Albert Einstein

If you ever wondered it weather impacts your mood, it does. I am so much happier here. My kids are happier. They love their new school. They have met new friends. I have met new friends. I hear birds chirping in January! We have been enjoying the sunshine (and even the rain compared to snow). I will blog more down the road on the differences I have experienced moving from IN to SC. 

As I reflect back on my 2014 I am grateful for my health. My husband and my kid's health too. I am grateful I am alive and well. I am grateful our families stayed positive during this HUGE decision to relocate. This is a big change for them as well and even though they would prefer us closer, they want us happy! We all take different paths in life and they don't always lead us to the same physical destination.

I am STILL grateful for making the change in 2010 to completely overhaul my life and my family's life. I have told you many times I think I was living in a processed food "fog" for years. Eating Clean gives me clarity and perhaps more courage. 

Taking a risk in your life may just be what you need, read Why Taking Risks Comes Great Rewards 

Don't let a world of processed food weigh you down from being the best you that you can be. Eat clean. You deserve to feel awesome.

Have a splendid 2015. I'm going to try to!

I look forward to sharing all my new adventures with you all! xo Angie

My Grandma

One of our guest Pastors for the summer gave a sermon on treating everyone as if they are God's masterpieces. Everyone. Don't push people to the sidelines just because you aren't like them. Get to know them. Hear their story and how they got to "today". Don't judge them on what you see in the here and now.  We all have a story. Some stories are more like fairy tales and some aren't so easy to hear.

(that's me on the left)

I spent a great deal of time getting to know my 83 year old grandma this weekend on a personal level...talking...looking at pictures...and more talking as we stayed two nights with her in her tiny 2 bedroom home out in the country.  She literally only had a good 18" x 24" space to prep food. Even with that lack of space she made me delicious vegetable soup. She doesn't use a cutting board, she cuts it all by hand without even touching the countertops. Impressive. And she gives her rinds and scraps to the raccoons that visit her property at night.

She would tell me stories of how her and the kids had very little money for food and some times they even ate just plain macaroni pasta because they couldn't afford anything else.  I am beyond grateful I can provide my children with real whole food and a rather endless supply of it! For many years they didn't have plumbing in the house, which I'm guessing that anyone reading this has plumbing. Be grateful.

I won't say it was easy to live in a VERY little kitchen for around 48 hours. BUT I learned a lot.  I must get a lot of my frugal traits from my gram (and dad). I don't like to waste!  I am grateful always for money to go into ANY grocery store and purchase food for my family. Lots of food.

I can't stress enough how important it is to grasp the fact that many of you reading this have more than most. Way more. You have access to read this message. You probably have electricity to cook a good meal. You probably have a working stove and fridge. If you do, be grateful and don't let these luxuries go to waste. Cook meals for your family or yourself. Eating real food is a blessing. Stop spending money on restaurants that don't have your best interest at heart.  Don't let food go to waste. Be frugal!

Don't settle for crappy food if you don't have to! Drive a cheaper car if you have to. Buy cheaper clothes. Live in a smaller house. Do whatever you have to do because one day you could wake up with a load of regrets as your health starts to decline rapidly. I am so grateful for my health I have today. I pray that I have great health for many years to come, but it's not guaranteed.  I just want to look back and know I tried my best.

Do your best. Learn often. Eat clean. 

xo

Angie

Dairy Free Spinach Artichoke Dip

I've got some good news and some great news for ya. The good news... I have a dip for you that is so delicious. The GREAT news... it's dairy free! And I don't even miss the dairy. True Story.

Give this a try. Even if you "hate" cashews.

Dairy Free Spinach Artichoke Dip

Ingredients:

• approx. 5 oz Organic Spinach (rough chopped, more so if you don't plan to throw it in the blender)
• 1 small sweet onion (chopped, I use my Vitamix)
• 3-4 garlic cloves minced
• 1 Tbps Organic Extra Virgin Olive Oil
• 1 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 2 tsp dijon mustard
• 2 Tbps lemon juice (approx one lemon)
• 1 jar of marinated artichoke hearts (approx 12-15oz), chopped.
• 1-1 1/2 cup of cashew cream*

Directions:

1) Saute the spinach, onions, garlic and EVOO in a pan until spinach has wilted nicely.

2) Add in the sea salt, black pepper, garlic powder, onion powder, cayenne pepper, dijon mustard, lemon juice and artichoke hearts. Stir.

3) Add in the cashew cream and stir until combined.

4) Eat cold or bake at 400 degrees for 15-20 minutes. I love it warm straight from the oven. 

NOTE:  I use my Vitamix to make this. After I have made the cashew cream I add in all the stuff from the oven pan (which I don't bother chopping my spinach much or the artichoke hearts because the Vitamix will do that) I coarsely chop on #4 until it's the consistency I like. Then I pour directly into oven dish. So simple!

*Cashew Cream:

Soak 3/4-1 cup of cashew in enough filtered water to cover them for AT LEAST 2 hours or overnight (especially if you don't have high speed blender they will need to soak longer).

Drain and rinse and add to blender with 1/2 cup of filtered water. Blend on high until it's smooth and creamy. You can add more if you need to to get it to the creamy consistency. 

ENJOY!

Carrot Cake Muffins

My daughter and I created these together. We think they turned out great. If you are gluten free you could try making these will oat flour. Or a mix of your two favorite gluten free flours.

They turned out very moist which is great when working with wheat flour. This is a GREAT way to get some veggies in your morning or on the go! Plus, coconut oil is said to help reduce appetite. Win Win!

Carrot Cake Muffins

Ingredients:

Makes 12-18 muffins

• 2 cups white whole wheat flour
• 1 cup coconut sugar (I like to grind mine in the Vitamix)
• 1 Tbps cinnamon
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt 
• 1 Tbps pure vanilla extract (read the ingredients not the front label)
• 1 cup raw pecans
• 6 dates (if you don't have these, then add more coconut sugar by 1/4-1/2 cup)
• 1 cup pure pineapple juice (or you could just grind pineapple into a liquid in your Vitamix)
• 3/4 cup Organic Coconut Oil, unrefined. (My favorite is Barlean's but I often use Costco Organic due to budget and the amount we go through)
• 3 eggs
• 3 cups grated carrots (I chopped mine in the Vitamix instead)

Directions:

Preheat the oven to 350.

1) Mix the flour, coconut sugar, cinnamon, baking soda, baking powder and sea salt in a bowl. Set aside. 

2) Add pineapple juice, pecans, vanilla and dates to high speed blender (I'm obsessed with my Vitamix) and blend until smooth. You can leave it chunkier if you wish but my kids don't care for nuts in their muffins so I hide them.

3) Whisk the eggs together and gradually add in the coconut oil (You will need to melt the coconut oil, but don't get it too warm and cook the eggs)

4) Add items from steps 2 and 3 to the bowl in step 1. Mix until incorporated.

5) Fold in the carrots.

6) Scoop into muffin tins and bake for 15-20 minutes (until toothpick comes out clean)

NOTES: When using whole wheat flour you need to move quickly, so don't make it and walk away. Or forget you are even baking muffins in the first place.  It will lead to firm muffins. You need to scoop it right after it is mixed.  

My baking isn't rocket science. If it isn't easy, them I'm not doing it! With that being said, if you don't have coconut sugar you could use raw cane sugar instead. You could even try honey instead of coconut sugar (which is a great choice).  It's all about finding what you want to sweeten the muffins with that is considered clean. 

Also, keep in mind my family is off refined sugar. This muffins are plenty sweet to us but that may not be the case for someone just starting to {eat clean}. You can always add more dates to help sweeten and get more fiber in the process. Everyone needs a little more fiber in their life. 

ENJOY!

Canola Oil {why to avoid it}

A fellow Clean Freak brought up the point of Canola Oil containing GMOs. I thought I would make sure you all know this fact and other reasons why you should avoid it. Choosing the right oil is very important when eating clean and working towards optimal health.

Let's start off with this...Canola Oil = BAD FAT

Olive oil comes from olives, Coconut oil comes from coconuts, and canola oil...comes from...well, it's derived from the rapeseed plant and then genetically modified.

In 1956, when it was still called rapeseed oil the FDA banned the produced because it was too toxic for human consumption. Years later in the 1970s they lowered the toxic erucic acid and introduced it as Canola Oil.  Canola oil is coined from "Canadian oil, low acid". That's right, it's a Canadian invention!

Read more here: 
Stop Using Canola Oil

and here's another link:
Don't Let Organic Cooking Oils Fool You 

Just make sure you read up and know the facts!  

{gluten free & dairy free} Clean Brownies

I have only made this recipe in mini bite size Silicone molds.  It was a huge hit and they are perfect for fitting into the kid's Planetbox lunch system.

This recipe is sweetened only with dates and coconut sugar.

{gluten free & dairy free} Clean Brownies

Ingredients:

• 1/4 cup Organic (cold pressed) Coconut Oil (I love Barlean's), melted
• 1/2 cup Water + 12 pitted dates (blended in Vitamix until creamy)
• 2 eggs
• 1/3 cup Organic Coconut Sugar
• 1 tsp pure vanilla extract
• 1/3 cup unsweetened cocoa powder (I recommend Ghirardelli)
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup Millet Flour

Optional: I added 5 mini Enjoy Life dairy free chocolates on top of each before baking. 

Directions:

1) Mix coconut oil, "date water", 2 eggs, coconut sugar, and vanilla extract together in a large bowl.

2) In a small bowl mix the cocoa powder, baking powder, sea salt, and millet flour.

3) Add the dry to the wet and mix well.

4) Add batter to whatever baking dish you will be using (spray with oil). I'm guessing 9 x 9 pan if you are going a full pan brownie route. I will have to update that later if I try it. 

5) Bake at 350 until toothpick comes out clean. Approx 13-18 minutes.

Dairy Free Cinnamon Rolls

I have yet to come up with an icing for this but I wanted to get it posted for you. My kids both liked them without icing, but, of course,  love icing (aka more sugar) and would LOVE it even more then. 

Dairy Free Cinnamon Rolls

Ingredients:

• 2 1/2 cups white whole wheat flour
• 1/4 cup powdered cane sugar (or try regular cane sugar)
• 1/4 tsp sea salt
• 3-5 Tbps Coconut Oil (I recommend Barlean's) + a little extra (or use organic butter)
• 3/4 Coconut Milk, Vanilla (I used sweetened)
• 1/2 tsp Pure Vanilla Extract
• 2 1/4 tsp yeast
• 1/2 cup coconut sugar (grounded to fine preferred)
• 2 Tbps cinnamon

Directions:

1) Add flour, sugar, salt and coconut oil to a bowl and combine. (I melted my coconut oil first)

2) Heat the 3/4 cup of coconut milk for 45 seconds in microwave to reach around 120 degrees.  Add vanilla and yeast to milk and let sit for about 2-3 minutes. It will look frothy.

3)Add the wet to the dry. Mix well. Then knead if necessary for a couple of minutes until it can form a ball.

4) Roll out on a floured surface to about 1/4 inch thick rectangle that is about 12 inches long. (make more out of the scraps, until all is gone)

5) Combine the coconut sugar and cinnamon in a Vitamix or any blender (or simple mix by hand without)

6) Coat the dough with melted coconut oil with your fingers (or brush). Sprinkle heavily with the coconut sugar/cinnamon mixture.

7) Cut long strips in the dough (about 1 inch wide).

8) Roll the strips into a cinnamon roll shape and place on a nonstick pan.

9) Bake at 350 for about 13-15 minutes.

NOTE: I had leftover coconut sugar/cinnamon mixture I will save for another recipe. 

{clean} Biscuits/Rolls

It is VERY hard to find clean biscuits and rolls out there! I am so glad this recipe I found is both simple and delicious. Give it a try. This would be great for breakfast, lunch, or dinner!

{clean} Biscuits/Rolls

(adaped from www.food.com)

Ingredients:

• 1 cup white UNBLEACHED flour
• 1 cup white whole wheat
• 1/4 cup raw cane sugar*
• 1/2 teaspoon sea salt
• 3 tablespoons coconut oil or 3 tablespoons organic butter
• 1/4 ounce dry yeast (2 l/4 tsp)
• 3/4 cup lukewarm water

Directions:

1) Preheat oven to 350 degrees.

2)In a large bowl, mix the flour, sugar, salt and oil, shortening or butter.

3)Dissolve the yeast in the water and add to flour mixture.

4)Knead slightly.

5)Roll out on lightly floured board to 3/4 inch thick.

6)Cut with a cookie cutter and place on greased baking sheet, cover and let stand for 30 minutes.

7)Bake in preheated 350 degree oven 10-15 minutes (depending on thickness), until golden.

NOTES:

I used powdered sugar made from blending my raw sugar in the Vitamix to a fine powder. I like to keep this on hand now as I think it works AWESOME!  

I used butter this time around. I will probably try it with coconut oil at some point.  

The picture is what it would look like if you rolled the dough too thin like I did the first time. Still good. Also, I let mine rise about 60 minutes. I had leftover white flour to use up. I need to try this with all white WHOLE wheat and see how they rise and bake. 

Cinnamon Baked Donut with Sugar Glaze

I have no idea why I have decided to start making donuts again...but I have!  My kids are happy about this new found passion for all things donut!

I found a donut tin at Goodwill a couple years back (I need to keep looking for another one there!) Goodwill is a swell place to find lots of great deals on kitchen tools that need a new home. You can save a lot shopping there and chances are high that a lot of items didn't get much love in their old kitchen before landing themselves on a shelf at Goodwill.

As far as donuts go, I am going to call these a WHOLE FOOD treat.  It has WHOLE white wheat flour, it has coconut sugar instead of regular sugar, it has a whole pear in the recipe and is dairy free! And I should mention the obvious...it's baked not fried.

Now, remember I said TREAT, this is not something I recommend you eat daily, but compared to donuts elsewhere there is no comparison to nutrients in this donut! And, in my world, I don't think there is much you should have to live without! 

Cinnamon Baked Donut with Sugar Glaze

Adapted from: JoyTheBaker

Ingredients:

Makes 6 donuts

For the Donuts:

• 1 cup white whole wheat flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/3 cup coconut sugar (see notes)
• 2 Tbps Extra Virgin Cold Pressed UNrefined Coconut oil (I recommend Barlean's), melted
• 1 large egg
• 1/2 cup unsweetened coconut milk
• 1 teaspoon pure vanilla extract
• 1 pear or apple (grated, minced, or pulverized by the Vitamix)

For the Glaze:

• 1/2 cup coconut sugar (see notes)
• pinch of salt
• 1-3 tsp of unsweetened coconut milk
• 1/2 teaspoon pure vanilla extract

Directions:

1)  Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Lightly grease a doughnut pan and set aside.

2)  In a medium bowl, whisk together flour, baking powder, baking soda, salt, spices, and coconut sugar.  Set aside.

3) In a smaller bowl whisk together coconut oil, vanilla, milk, pear/apple and egg. Add to dry ingredients.

4) Stir together until no flour bits remain and all of the ingredients are well combined.  Try not to overmix the batter.  That might create rubbery doughnuts.

5) Use a small spoon to dollop batter into the prepared pan.  Smooth out and fill each doughnut in the pan three-quarters full with batter.

6) Place in the oven and bake for 8 to 10 minutes.  Keep an eye on them and try not to over-bake them.  Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.

While the doughnuts cool, make the glaze.

1) In a small bowl whisk together the powdered coconut sugar, salt, vanilla and milk.  Start out with 1 tsp of milk and add more if needed.

Once the doughnuts are completely cool, use a butter knife to spread each doughnut with glaze.  Allow to rest for 15 minutes in the fridge to harden the glaze.  These doughnuts are best serve the day they’re made.  

Enjoy!

NOTES: When baking with coconut sugar I like to blend the coconut sugar into a super fine powder in the Vitamix. I am sure a Magic Bullet would work great too! Make sure when melting the Coconut Oil not to over heat because you don't want to be cooking that egg when you add them together. 

Coconut sugar is rich in nutrients. It is especially high in potassium, and containing almost 10,300 milligrams per liter of coconut sugar. With the same measurement of milligrams per liter, there are 2,020 milligrams of nitrogen, 790 milligrams of phosphorus, 60 of calcium, 290 of magnesium, 450 of sodium, 4,700 of chlorine, 260 of sulfur and also trace amounts of boron, zinc, manganese, iron and copper

{clean} Mexican Rice

Pork Carnitas from Carmelita's Kitchen (Laguna Beach)

I love Mexican food. It wasn't until I went this past summer to California that I had amazing Mexican food. I can't wait to go back to this little place in Laguna Beach named Carmelita's Kitchen. It was the best food I have. Ever. And they had the most creative cocktail concoctions as well. Strawberry Jalapeno Margaritas. Yes, please.

Ok, I will get to the point. I buy organic brown rice in bulk at Costco. 12 lbs for less than $15 (I need to double check the price, but it's close). Considering organic rice at the grocery store is $5 or more for a small bag, this is a great cost savings. Plus, I don't have to remember to buy rice that often. Winning!

This recipe is simple and we all enjoyed it (except the picky 5 year old). It was made out of what I had on hand which made it super convenient. If you don't have a rice cooker I recommend getting one. It takes practice at first, but then you will not want to make rice without it. 

{clean} Mexican Rice

Ingredients:

• 2 cups organic brown rice
• 4 cups water
• 1 Tbps Nellie and Joe's Famous Key Lime Juice (I get at Kroger)
• 1 tsp onion powder
• 1 tsp smoked paprika
• 4 garlic cloves (minced)
• 4 ounces of tomato paste

Directions:

 Add all ingredients to rice cooker. Stir. And turn on rice cooker. 

NOTE: All rice cookers are different so you will have to practice knowing the ratio of water:rice. This is a great rice recipe for burritos, tacos, soups, etc. I love Nellie and Joe's Key Lime Juice and use it often. 

And the dessert at Carmelita's Kitchen was amazing too! Man, I need to go back to California just for this restaurant alone. We went twice in one week!!!