EASY Maple Pumpkin Flan and MAGNESIUM MIRACLE | Maria's Nutritious and Delicious Journal
looks lovely
to try later on !
HEALTHIFIED" PUMPKIN FLAN
5 eggs
1 cup pumpkin, canned
1 tsp cinnamon
1/4 tsp Celtic sea salt
1/4 tsp nutmeg
1/3 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1 cup heavy cream (or coconut milk)
1 cup unsweetened almond milk
OPTIONAL: Nature's Hollow Maple Syrup
Preheat the oven to 325 degrees. Boil water in a tea kettle and set
aside. Grease a large muffin tin or cake pan generously with coconut
oil.
In a large bowl add the eggs and sweetener and mix gently. Add the rest of the ingredients and mix well but not frothy. Pour
the egg mixture into the greased pan (or large muffin tin). Place the
flan filled pan into the roasting pan (water bath). Put the two pans
into the preheated oven and add boiling water an inch or two up the
sides of the custard pan. Cooking the custard surrounded by the water is called bain-marie. It distributes the heat more evenly. Cook the pumpkin flan for 45 minutes in a 325 degree oven. Check
for doneness by inserting a sharp thin knife into the center of the
flan. If it comes out clean it is done. If desired, top with Nature's
Hollow Syrup. Makes 8 servings.
Thursday, 11 October 2012
grain free grissini
recipe by Maria
BASE RECIPE:
1 cup blanched almond flour
1 TBS coconut flour
1 TBS unflavored whey protein powder
1 tsp baking powder/soda
1/2 tsp Celtic sea salt
FLAVOR IDEAS:
TOMATO BASIL: Add 4 TBS marinara sauce, 4 TBS fresh chopped basil
CILANTRO LIME: Add 4 TBS lime juice, 1/4 cup fresh chopped cilantro
COCONUT CURRY: Add 4 TBS coconut milk, 1 1/2 TBS green curry paste
cucumber brine & garlic- 4 tbsps
Preheat the oven to 300 degrees F. In a medium sized bowl, mix the base ingredients until well mixed. Add in your favorite flavor ingredients. Mix until the dough is very dense and a tiny bit sticky. Wet your hands and roll out into long bread-stick shapes. Place the sticks on a greased piece of parchment and place on a cookie sheet or place the sticks right onto a pizza stone (using a pizza stone helps to absorb moisture and makes the bread-sticks nice and crisp). Bake for 20 minutes or until light golden. Turn oven off and keep them in the oven for another 10 minutes to crisp up. Makes 8 servings.
Preheat the oven to 300 degrees F. In a medium sized bowl, mix the base ingredients until well mixed. Add in your favorite flavor ingredients. Mix until the dough is very dense and a tiny bit sticky. Wet your hands and roll out into long bread-stick shapes. Place the sticks on a greased piece of parchment and place on a cookie sheet or place the sticks right onto a pizza stone (using a pizza stone helps to absorb moisture and makes the bread-sticks nice and crisp). Bake for 20 minutes or until light golden. Turn oven off and keep them in the oven for another 10 minutes to crisp up. Makes 8 servings.
PS
we rolled ours in sesame seed, chopped oregano, poppyseed, added powdered spinach, hemp oil, chia seeds, garlic powder and onion powder, tabasco, black pepper ( for various flavours )
High View's "HEALTHIFIED" Dip
1/4 cup butter, softened
1/4 cup cream cheese
2 TBS fresh chopped chives
1/2 tsp salt
OPTIONAL: add 1 1/2 TBS green curry paste
In a medium mixing bowl, combine all ingredients until smooth. Place in a cute serving dish to dip bread sticks into.
High View's "HEALTHIFIED" Dip
1/4 cup butter, softened
1/4 cup cream cheese
2 TBS fresh chopped chives
1/2 tsp salt
OPTIONAL: add 1 1/2 TBS green curry paste
In a medium mixing bowl, combine all ingredients until smooth. Place in a cute serving dish to dip bread sticks into.
1 kubek (220ml) maki migdalowej
1 lyzka maki kokosowej
1 lyzka serwatki w proszku ( lub bialko kurze w proszku)
1 lyzeczka sody
1/2 lyzeczki soli
plynne dodatki smakowe:
Pomidory z bazylia: 4 lyzki sosu marinara i 4 lyzki siekanej bazylii
limonkowy z kolendra: 4 lyzki soku z limonki i 1/4 kubka swiezej kolendry
kokosowe curry: 4 lyzki mleka kokosowego i 1 1/2 lyzki zielonego curry
czosnkowo- ogorkowe: 4 lyzki zalewy ogorkowej ( z ogorkow kiszonych) i 2 zabki czosnku
inne opcje: 4 lyzki dowolnego plynu ( woda, mleko, mleko migdalowe i dowolne ziola,przyprawy ( suszona cebula, suszone pomidory, tymianek, rozmaryn,szczypiorek, cayenna, pieprz czarny, wedzona papryka, oliwki, proszek szpinakowy, spirulina, tabasco, oregano itp)
opcjonalnie do obtaczania :
mak bialy lub niebieski, sezam bialy lub czarny, mielone orzechy, migdaly, maka migdalowa, pekanowa, nasiona chia, siemie lniane,
Rozgrzac piekarnik do 150C
W sredniej wielkosci naczyniu wymieszac skladniki podstawowe. Dodac dowolny plyn i dodatki smakowe. Wymieszac do momentu uzyskania ciasta.Odrywac male kawalki i rolowac w rekach ( w razie potrzeby zmoczyc dlonie woda)
Obtaczac w dowolnie wybranych nasionach/orzechach itp
ukladac na papierze do pieczenia lub na kamieniu do pieczenia pizzy ( rozgrzanym uprzednio)
Piec ok 20 min na zloty kolor. Wylaczyc piekarnik i pozostawic w nim paluszki przez kolejnych 10 min
dip
1/4 kubka masla(zmiekczonego)
1/4 kubka serka ( gladki, naturalny typu twarozek wiejski, homo, philadelphia, quark, mascarpone, ricotta
2 lyzki swiezo posiekanego szczypiorku
1/2 lyzeczki soli tsp salt
ew lyzeczka soku z limonki lub cytryny
wymieszac na gladka mase
Gulasz segetynski ( sourcrautand port goulash )
gulasz segetynski by Lea ( heathied)
adapted to grain free diet
adapted to grain free diet
Tuesday, 9 October 2012
Saturday, 6 October 2012
pizza tonight/ Quiche lorraine
Sometime ago we made this Quiche Lorraine by Maria and it came out perfect, so I decided, it may also work well as a pizza dough ..and it did!
Maria`s Quiche Lorraine recipe
In this recipe, I swapped out the heavy cream and used my cheese sauce recipe which uses broth and a little cream cheese instead of heavy cream and cheese. This adds a ton of flavor without adding any starch!
CRUST: ( I doubled the ingredients to suit our needs)
3 cups blanched almond flour
3 cups freshly grated Parmesan cheese
1/2 tsp Celtic sea salt
2 egg
SWISS SAUCE:
2 TBS butter
1 cup chicken/beef broth
2 cup grated Swiss cheese
8 oz cream cheese
2 tsp Celtic sea salt
FILLING:
24 slices bacon
Cheese Sauce (from above)
2/3cup minced leeks (less starch than onions)
8 eggs, beaten
1 1/2 tsp Celtic sea salt
1/4 tsp cayenne pepper
Preheat the oven to 325 degrees F. For the tart shell, combine the flour, cheese and salt and mix well.
Add the egg and mix until the dough is well combined and stiff. Press pie crust into pie dish or tart pan. Bake the crust for 12-15 minutes, or until it starts to lightly brown.
To make the Cheese Sauce: Melt butter in a medium saucepan over medium heat. Add in the rest of the ingredients and combine; season with the salt and pepper.
Meanwhile, place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, into pastry shell. In a medium bowl, whisk together cheese sauce, leeks, eggs, salt and cayenne pepper. Pour mixture into pastry shell. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges. Makes 8 servings.
3 cups freshly grated Parmesan cheese
1/2 tsp Celtic sea salt
2 egg
SWISS SAUCE:
2 TBS butter
1 cup chicken/beef broth
2 cup grated Swiss cheese
8 oz cream cheese
2 tsp Celtic sea salt
FILLING:
24 slices bacon
Cheese Sauce (from above)
2/3cup minced leeks (less starch than onions)
8 eggs, beaten
1 1/2 tsp Celtic sea salt
1/4 tsp cayenne pepper
Preheat the oven to 325 degrees F. For the tart shell, combine the flour, cheese and salt and mix well.
Add the egg and mix until the dough is well combined and stiff. Press pie crust into pie dish or tart pan. Bake the crust for 12-15 minutes, or until it starts to lightly brown.
To make the Cheese Sauce: Melt butter in a medium saucepan over medium heat. Add in the rest of the ingredients and combine; season with the salt and pepper.
Meanwhile, place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, into pastry shell. In a medium bowl, whisk together cheese sauce, leeks, eggs, salt and cayenne pepper. Pour mixture into pastry shell. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges. Makes 8 servings.
Spod:( podwoilam skladniki na nasze potrzeby)
3 kubki mielonych migdalow
3 kubki swiezo startego parmezanu
1/2 lyzeczki soli
2jajka
Sos szwajcarski
2 lyzki masla
1 kubek wywaru miesnego ( wolowego lub z kurczaka)
2 kubki startego sera szwajcarskiego
4 lyzki serka kremowego
2 lyzeczki soli
wklad:
24 plasterki bekonu
sos serowy ( jak powyzej)
2 zmielone pory
8 jaj roztrzepanych
1/4 lyzeczki cayenna
wlaczyc piekarnik i rozgrzac do temp 170
przygotowac spod
wymieszac make migdalowa, ser i sol
Dodac jajka i wymieszac
Dodac jaja
wymieszac wyrabiajac ciasto
wylozyc ciastem przygotowane naczynie zaroodporne
Podpiec 12-15 min na zloty kolor
sos serowy:
roztopic maslo, dodac reszte skladnikow,doprawic do smaku
3 kubki swiezo startego parmezanu
1/2 lyzeczki soli
2jajka
Sos szwajcarski
2 lyzki masla
1 kubek wywaru miesnego ( wolowego lub z kurczaka)
2 kubki startego sera szwajcarskiego
4 lyzki serka kremowego
2 lyzeczki soli
wklad:
24 plasterki bekonu
sos serowy ( jak powyzej)
2 zmielone pory
8 jaj roztrzepanych
1/4 lyzeczki cayenna
wlaczyc piekarnik i rozgrzac do temp 170
przygotowac spod
wymieszac make migdalowa, ser i sol
Dodac jajka i wymieszac
Dodac jaja
wymieszac wyrabiajac ciasto
wylozyc ciastem przygotowane naczynie zaroodporne
Podpiec 12-15 min na zloty kolor
sos serowy:
roztopic maslo, dodac reszte skladnikow,doprawic do smaku
Podsmazyc lyb zgrillowac bekon na chrupiaco
odlozyc na papier by usunac czesc tluszczu , nastepnie pokroic na male kawalki
Rozlozyc rownomiernie na podpieczonym spodzie
W sredniej wielkosci miscie wymieszac/ubic dobrze sos serowy i warzywa, jaja, przyprawy
Wylac na spod quiche
Piec 15 min
Zmniejszyc temp do 150C i piec dodatkowo przez 30 min. Odstawic na 10 min po wyjeciu z piekarnika
Maria`s rolls & chowder soup
"HEALTHIFIED" CHOWDER:
BREAD BOWL:
1 1/4 cup blanched almond flour (or 1/2 cup coconut flour)
5 TBS psyllium husk powder (no substitutes)
2 tsp baking powder
1 tsp Celtic sea salt
2 eggs (4 if using coconut flour)
1 cup BOILING water (or broth- for extra flavor)
BREAD BOWL:
1 1/4 cup blanched almond flour (or 1/2 cup coconut flour)
5 TBS psyllium husk powder (no substitutes)
2 tsp baking powder
1 tsp Celtic sea salt
2 eggs (4 if using coconut flour)
1 cup BOILING water (or broth- for extra flavor)
CHOWDER:
1/2 cup butter
1/2 cup onion, chopped
1 cup celery, diced
2 cups cauliflower flowerettes
3 cups broth (veggie or chicken)
4 oz cream cheese or mascarpone cheese
1 tsp Celtic sea salt
2 (6.5 oz) cans clams, drained
1/4 tsp psyllium powder (for thickening)
OPTIONAL: 4 slices of bacon, into small pieces
BREAD BOWL: Preheat the oven to 350 degrees F. In a medium sized bowl, combine the almond, psyllium powder (no substitutes: flaxseed meal won't work), baking powder and salt. Add in the eggs and combine until a thick dough. Add boiling water into the bowl. Mix until well combined.
Divide the dough into 4 balls. Place on a baking sheet and bake for 45-55 minutes or until golden brown.
CHOWDER: Place the butter in a saucepan and heat on high until brown specks appear, making "brown butter." Turn on medium heat and add the onion, celery and cauliflower (and bacon if using). Saute for 10 minutes or until the vegetables are tender (and bacon is cooked). Add in the broth and softened cream cheese (use a whisk to incorporate the cream cheese or little specks of cream cheese will be in the soup). Season with salt. Add in the clams. Whisk in the psyllium to desired thickness... a little goes a long way! Makes 8 servings.
I used this rolls recipe to make bread bowls for mushroom soup
as well as some extra dough to bake a batch of rolls
I must say, those are great!
here served with boiled ham and gherkins in brine
Polish_pls
bulki/ miski chlebowe
1 1/4 kubka* * kubek=220 ml) maki migdalowej ( lub pol kubka kokosowej)
5 lyzek babki plesznik ( lusek)
1 lyzeczka sody
1 lyzeczka soli
1 jajka ( lub 4 jesli uzywamy maki kokosowej)
1 kubek goracej wody ( lub wywaru miesnego )
zupa
1/2 kubka masla
1/2 kubka siekanej cebuli
1 kubek krojonego selera naciowego
2 kubki rozyczek kalafiorowych
3 kubki wywaru miesnego lub warzywnego
2 lyzki serka kremowego ( bez dodatkow) lub mascarpone
1 lyzeczka soli
2 puszki clams **
1/4 lyzeczki babki plesznik ( do zageszczenia)
OPCIONALNIE: pare plasterkow bekonu pokrojonych drobno
BREAD BOWL: Rozgrzac piekarnik do 180 st.
W sredniej wielkosci misce wymieszac make migdalowa z babka plesznik, soda i sola. Dodac jajka i polaczyc do momentu utworzenia gestego ciasta. Dodac goraca wode /bulion
Wymieszac do momentu polaczenia
podzielic na 4 czesci. Z kazdej utworzyc kulke. Rozlozyc na papierze do pieczenia i piec 45-55 min na zloty kolor
zupa
Maslo rozgrzac na patelni do momentu zbrazowienia
Zmniejszyc ogien do sredniego i dodac warzywa. Podsmazyc mieszajac przez ok 10 min. Dodac wywar miesny/warzywny, serek, doprawic do smaku i dodac clams
Na koniec dodac babke plesznik i dobrze wymieszac
bulki/ miski chlebowe
1 1/4 kubka* * kubek=220 ml) maki migdalowej ( lub pol kubka kokosowej)
5 lyzek babki plesznik ( lusek)
1 lyzeczka sody
1 lyzeczka soli
1 jajka ( lub 4 jesli uzywamy maki kokosowej)
1 kubek goracej wody ( lub wywaru miesnego )
zupa
1/2 kubka masla
1/2 kubka siekanej cebuli
1 kubek krojonego selera naciowego
2 kubki rozyczek kalafiorowych
3 kubki wywaru miesnego lub warzywnego
2 lyzki serka kremowego ( bez dodatkow) lub mascarpone
1 lyzeczka soli
2 puszki clams **
1/4 lyzeczki babki plesznik ( do zageszczenia)
OPCIONALNIE: pare plasterkow bekonu pokrojonych drobno
BREAD BOWL: Rozgrzac piekarnik do 180 st.
W sredniej wielkosci misce wymieszac make migdalowa z babka plesznik, soda i sola. Dodac jajka i polaczyc do momentu utworzenia gestego ciasta. Dodac goraca wode /bulion
Wymieszac do momentu polaczenia
podzielic na 4 czesci. Z kazdej utworzyc kulke. Rozlozyc na papierze do pieczenia i piec 45-55 min na zloty kolor
zupa
Maslo rozgrzac na patelni do momentu zbrazowienia
Zmniejszyc ogien do sredniego i dodac warzywa. Podsmazyc mieszajac przez ok 10 min. Dodac wywar miesny/warzywny, serek, doprawic do smaku i dodac clams
Na koniec dodac babke plesznik i dobrze wymieszac
Friday, 5 October 2012
Thursday, 4 October 2012
Elizabeth Zimmermann`s surprise baby jacket
adapted for crochet
this is my very first attempt
using Darla Sims` Surprise Crochet: Sweaters for Baby pattern book
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