Rice Crust Carnitas Mexican Pizza (Gluten Free)

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Move Over, Taco Night!Rice crust pizza slice

There’s a New Dish in Town!

You know that moment when you are scrolling thru Pinterest and something just inspires you to get up and run to the kitchen? No? Well it happens to me all the time! We spend a lot of time looking at food, whether on the computer screen, the TV screen, or our phones. Wouldn’t you rather be eating it? I mean, yeah, Bobby Flay can grill up a sexy looking steak…but is he serving it to you? Probably not.

So where is the real satisfaction in watching food being prepared, or drooling over a recipe that is visually appealing? Heck, we don’t even have smellevision! So what gives? Why are we not spending more time in the kitchen whipping up our own deliciousness that we can actually indulge in? Is it because the task is daunting? Do we lack the skill? Is our presentation not all it can be?

See, this is one reason I love my Thrive foods so much. You can literally fake your way to the dinner table every single night. So you’re not a Le Cordon Bleu trained Master Chef. So you’ve never set foot in a professional kitchen. So WHAT?! Thrive foods are simple ingredients that are not intimidating; they are just like what you would find at your grocery store, but better.

It is a breeze to substitute Thrive in any recipe because it is REAL FOOD. It is also a breeze to make almost any recipe you stumble across while scrolling social media with a well stocked Home Store. No more, “Oh, I can’t make that, I threw out the last of the____ last week because it molded.” This is why when inspiration strikes, I can head right to the kitchen and chances are I have everything I need at my fingertips. I LOVE that!

At this year’s convention a few weeks back, Pulled Pork was a new product release. I cannot say enough good about this product!! Of course, I love anything pork, especially my beloved bacon, so this was obviously a welcome addition. Other than the Thrive Sausage Crumbles, I don’t particularly care to snack on any of the meats dry. My son thinks the beef chunks taste like jerky, though. But the pork…It is my new meat candy. Yes, meat candy. It is also wonderful dry.

We eat a lot of carnitas at my house. We usually have tubs of it in the fridge for quick tacos, nachos, burritos, barbecue, or whatever. It disappears fast and the kids love it. I used the new Pulled Pork in this recipe to show how impressive it really is. My fiancee is very particular about his carnitas. He will judge the quality of any Mexican restaurant just by the way they prepare their carnitas. No joke. This meal however, had him going back for seconds! Now, he’s still not as sold as I am on using as much Thrive in one meal as possible, but if he goes back for more, I know I’ve got a winning recipe! Oh, and even better, of course it is gluten free!!

I hope you make this often. It fits in an 8×8, or 9×9, but can easily be doubled for a large casserole dish. Trust me, you WILL want leftovers! Enjoy!

 

Rice Crust Carnitas Mexican Pizza (Gluten Free)

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

Crust

Bean Layer

Carnitas Layer

Enchilada Sauce (courtesy Chef Todd)

Topping and Garnish

Directions:

  1. Preheat oven to 375 degrees F

Rice crust - prepare crustPrepare the Crust

  1. Toss together in a bowl, the cooked rice, prepared egg mix, and cheeses.
  2. Grease an 8×8 inch baking pan or 9×9 inch casserole dish
  3. Pour rice mixture into pan and press down firmly with the back of a spoon
  4. Bake crust for 15 minutes

Rice crust - beansPrepare Bean Layer

  1. Place all ingredients in a glass bowl and microwave on high for 4 minutes. Stir and set aside

Rice crust - carnitasPrepare Carnitas

  1. Heat bacon grease in a medium skillet. Add garlic and sweat for 1 minute
  2. Add pulled pork, green chilies and onion slices to skillet. Break up large pieces of pork to make it more shredded. Toast lightly for 1 minute
  3. Add water and seasonings and simmer until water is completely absorbed, about 5-7 minutes. Remove from heat

Prepare Enchilada Sauce

  1. Place all ingredients except sour cream in a blender. Blend until smooth. Stir in sour cream

Assemble Pizza

  1. Spread refried beans evenly over baked rice crustRice crust - spread beans
  2. Layer carnitas over beans, packing down with the back of a spoonRice crust - spread carnitas
  3. Pour 1/2 cup of prepared enchilada sauce over carnitas and spread with a spoonRice crust - spread sauce
  4. Sprinkle cheeses evenly over top of sauceRice crust - top with cheese
  5. Bake for 10-12 minutes until cheese is melted and edges start to turn golden
  6. Remove from oven and sprinkle top with green onionsRice crust - top with onions
  7. Garnish with slices of avocado and tomatoRice crust - garnish
  8. Let cool for 5 minutes then slice into 9 squares. Serve with a drizzle of enchilada sauce over topRice crust pizza slice

Powder Power: Raw Purees

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A Little Known Secret About Freeze Dried Foods

This Just May Change Your Life!

I just had my wisdom teeth extracted yesterday. Fun, right? Yeah, not so much…It did however give me a chance to experiment with one of my favorite components of a freeze dried product. As some of you may have experienced, when getting your wisdom teeth removed, you will need to eat a soft foods diet for a few days. Some of you might even welcome the opportunity to binge out on all the ice cream your heart desires. Well, not this girl. Come on, I gotta keep my gut healthy, right? Since I am on antibiotics to prevent infection, it is of the utmost importance that I keep my gut balanced as much as possible. This is one of those times when I fall deeper in love with my Thrive Home Store. I have a whole market of Earth’s perfect foods right at my fingertips!

So what is this secret, you ask? Well, if you are familiar with freeze dried foods, you know that they are light, airy, and have this crunch to them, right? So that crunch can go one step further and be pulverized into a powder. Imagine with me for a quick second…when you puree foods, you normally have to cook them down until they’re soft then add a bit of liquid and whirl it in your blender or food processor. Are you with me? Now, WHAT IF…you could make RAW food purees?? Crazy, right?? Here’s the deal: when you cook the foods down, they loose a good portion of their nutrients. Vital ones to keep us running smooth, especially fiber. Well, since Thrive foods can be pulverized into powders, guess what? It’s like a dry puree!! All you have to do now is ReFresh that dust with some liquid and BAM!! Instant raw puree with all the goodness of fresh from the farm! Is your mind blown? WOW!

Check out my video on this magic! Sorry if it’s not the best quality, but the info is great 🙂 Then check out the recipes I am using this week to eat like a baby and fuel my gut!

Soups:

Chef Todd’s (Famous) Butternut Squash Soup

Place all dry ingredients into a high-speed blender or food processor and grind into a fine powder. To make the soup, add 1/2 cup dry mix to 1cup water and 1/2 cup cream, or coconut cream to desired consistency and heat. My Vitamix has a soup setting that will gently heat the soup by the friction of the blades. Store remaining powder in a glass jar.

Chef Todd’s Black Bean Soup (should be famous)

Place all dry ingredients into a high-speed blender or food processor and grind into a fine powder. To make the soup, add 1/2 cup dry mix to 1 1/2 cups water to desired consistency and heat. My Vitamix has a soup setting that will gently heat the soup by the friction of the blades. This soup came out super silky smooth! It actually looked like chocolate pudding! Ha! Store remaining powder in a glass jar.

Smoothies:

Anne’s Kale Smoothie

My good friend Anne came up with this one after the release of our brand new freeze dried kale that was released at convention! Her suggestion is to ReFresh the powder in coconut water. Good call! It is delicious and refreshing. I also added some of my greens powder to give it an extra immunity boost. Store remaining powder in a glass jar.

Mango Coco Smoothie

2 cups THRIVE Mangoes

2 cups THRIVE Pineapple Chunks

2 cups THRIVE Banana Slices

1 cup THRIVE Snackies Coconut Bites

Place ingredients in a high-speed blender or food processor and grind into a fine powder. To make smoothie, add 8-12 oz coconut water to 1/2 cup dry mix and 6-8 ice cubes. Blend until smooth! Store remaining powder in a glass jar.

Other:

Cauliflower Mash

1 cup THRIVE Mashed Potatoes

3 cups THRIVE Cauliflower

1/4 cup THRIVE Chopped Onions (FD)

2 tsp THRIVE Chef’s Choice Seasoning

1 Tb THRIVE Italian Blend Seasoning

1 tsp garlic powder

Place all ingredients into a high-speed blender or food processor. To make mash, heat 1 cup water. Whisk in dry mix until desired consistency. Store remaining powder in a glass jar.

Live well, Be well, Eat well and Thrive Everyday!

 


Lime in the Coconut Pie

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Key Lime Pie just got a Makeover

Lime in the Coconut Pie

Back in the kitchen tis week to do some experimenting! Key Lime Pie is a cool summer favorite, but when the gluten free life strikes again, I just have to think outside the box. Thrive Life recently revamped the Macaroon Cookie Mix to be certified gluten free as well as non GMO. 2 biggies in my book! I absolutely LOVE our macaroon mix. Since it still has sugar (only 11 g per serving), I still have to watch my intake, but a little every now and then is ok 🙂 If you remember about 2 years ago, I made Lime Macaroons to share the recipe with my friends and make new friends at the Thrive Life convention in 2014. Those were so amazing! Check them out here and go make some! And you’re welcome.

Why is it that lime and coconut go so well together? Must be that song… Well, you will definitely be calling me in the morning for some more of this pie! If you haven’t gotten your hands on some Thrive Summer Limeade powder, don’t wait too long; it’s only available during the summer, so get enough to last all year! Use it anywhere you need lime juice. There is a fantastic recipe for a chili lime marinade on the Thrive recipe site that I make often. The fiancee loves it! It’s one of the few things he requests repeatedly.

Key Lime Pie was one of my dad’s favorite desserts. I used to make him one every Father’s Day. I miss making one for him, so I try to make one for myself every year in remembrance. I wanted to try a dairy free option for the filling as well, so I searched my go-to; Pinterest for ideas and found this one made with coconut butter and cashews. perfect! Cashews are amazing little nuts. So this went together without a hitch and I think it’s downright delicious, and hope you do, too!

Macaroon Key Lime Pie

Ingredients:

Crust

Dairy/Sugar Free Sweetened Condensed “Milk” (can sub for regular SCM)

  •  3/4 c. raw cashews, soaked and drained
  •  1/2 c. honey (or maple syrup, agave nectar, coconut nectar, etc)
  •  1/4 c. coconut butter (also called manna. Not oil or cream)
  •  1 tsp. THRIVE Summer Limeade powder
  •  1 tsp. THRIVE Pure Vanilla Powder – Spice Can
  •  1/3 c. water

Filling

  •  1 Dairy/Sugar Free Sweetened Condensed Milk recipe (or 1 can)
  •  1 tbsp. THRIVE Summer Limeade powder
  •  1/2 c. water
  •  1/2 c. THRIVE Scrambled Egg Mix
  •  1/2 c. water

Directions:

Prepare the Crust

  1. Preheat oven to 350 degrees F
  2. Mix Macaroon Cookie Mix with 1/2 cup hot water and let sit for 5 minutes
  3. Pour into a greased pie plate and spread evenly on bottom and up sides of plate, greasing your fingers with coconut oil if necessary
  4. Bake crust for 18-20 minutes until golden on the edges and bottom is firm
  5. Remove crust from oven

Dairy/Sugar Free Sweetened Condensed “Milk”

  1. Soak the cashews for 20 minutes in hot water. This step is not necessary if you have a high speed blender such as a Vitamix or Blendtec, but may need to add more water to get the right consistency
  2. Add all ingredients for the milk to a blender and blend until silky smooth. Add more water as necessary to get the right consistency. It should be thick, but flow nicely

Prepare the Filling

  1. Mix 1 Tb THRIVE Summer Limeade Powder with 1/2 cup water and stir until dissolved
  2. Whisk Scrambled Egg powder with remaining 1/2 cup water to get a thick mixture similar to egg yolks
  3. Add lime juice and eggs to the milk mixture in the blender and blend until smooth on low to reduce air bubbles
  4. Pour the filling into the baked crust and bake for 15-18 minutes until set. It shouldn’t jiggle
  5. Cool completely and refrigerate before serving
  6. Top with whipped topping if desired

Macaroon crustFilled key lime piePrepared lime juiceKey Lime Pie


Tropical Fruit Popsicles

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Thrive Classic Lemonade is Back!

popsicle collage

Lemonade. The summer classic. Thrive Life redefines delicious with this amazing powder that allows you to add your own sweetener for a refreshing drink, or use in any of your favorite recipes calling for lemon juice! I have use it in cookies, cakes, on chicken, in marinades, in my water, and anytime I needed just a splash of juice. It’s so handy to have in my pantry!

Another favorite summertime staple is the popsicle. Frozen goodness on a stick. Ditch the high fructose corn syrup, artificial colors and flavors, and make your own healthy, delicious, and refreshing fruit pops with your favorite Thrive fruits! Any combo will work, or even blend up your favorite Thrive smoothie mix and freeze. Summer is yours.

I started drinking coconut water about a year ago. I loved how it has so much magnesium, potassium, and electrolytes. It’s like nature’s Gatorade. And so much better than Gatorade! At first, I didn’t like the taste of coconut water, but it grew on me. Now I drink it often. I got the idea for popsicles thinking about frozen fruit and decided to give these a go with my Thrive fruits. I think we have a winner! Make these often this summer and cool down right!

Tropical Fruit Popsicles

Ingredients:

Directions:fruit filled popsicle

  1. In a 4-cavity popsicle mold, divide the fruits evenly into each cavity, breaking if necessary
  2. Pour coconut water into a large (2 cup or larger) measuring cup and add Classic Lemonade Powder.
  3. Stir until powder is dissolved.
  4. filled popsiclePour coconut water mixture into molds and let sit 20-30minutes for fruit to absorb and sink into molds.
  5. Use a spoon, or the popsicle stick to push the fruit into the molds. Secure sticks.
  6. Freeze for 4 hours or overnight. Release from mold, using warm water if needed and enjoy!frozen popsicle

Featured Chef on Thrive It Up!

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I Made It!

This is an exciting moment for me! Since the launch of the new Thrive Life Recipe Site in the fall of 2014, I have been CT dollwaiting to be chosen as the featured chef and I did it! I am a proud member of the Founder’s Club in the Thrive Kitchen, which means I was among the first batch to test the site, add a profile, story, and recipes as well as try, rate and share.

Did you know the Thrive Life Recipe Site is social? Yes! You have the ability to follow your favorite chefs and keep up with their new recipes, share recipes on Facebook, Pinterest, Twitter, and email. You even get your own recipe box to save your favorites. Have a favorite recipe you want to try? No problem; just add the selected Thrive ingredients right to your shopping cat, or better yet add to your Q with just one click! Check out and the ingredients just show up at your door. Like magic!

Chef Todd has a monthly cooking segment called Thrive It Up! where he features new recipes he creates from the items on the monthly specials. This is a fantastic way to see Thrivealizing in action, get ideas for great meals, and try some new foods. There is also a segment called #AskChefTodd where you can hashtag on any social media and ask Chef a question about using Thrive products. If your question is chosen, you get to be featured and get a gift! The last segment is the Featured Chef segment where Chef Todd chooses a recipe from the site and the author to be featured on the front page for the month. He makes the recipe, talks about the author, and that is just the most awesome thing in the world when you get chosen!!

Back in January, I posted my recipe for Gluten Free Focaccia Bread. Thrive Life released a new Gluten Free Flour focacciaBlend on Cyber Monday and I have been eating goodies made with it like they are going out of style!! Going gluten free has its challenges and the biggest one of course is bread. It is so hard to find a truly good gluten free bread. Focaccia is a light, airy thick flatbread that can be made plain, or with toppings such as olive oil, sliced tomatoes, olives, onions, garlic, rosemary, cheese, or any combo of those. I made this bread in my cast iron skillet which was perfect because it went right in the oven and baked so nice. The thickness was just right for making sandwiches, which I did, and I also ate quite a bit by itself! Even the fiancee liked it, and that comes few and far between 😉 I am so glad Chef Todd chose this recipe to be featured on the recipe site for March. It is one of my favorites I have posted so far.

Here is the video from the March 2016 edition of Thrive It Up! Please share with your friends, then contact me to host your own party. I’ll bring the bread!


Beet Red Velvet Cupcakes: Gluten, Sugar, and Dairy Free

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Happy Valentine’s Day!

red velver collage

I am celebrating 6 years with my sweetheart this year. We got engaged over Christmas and will be married soon! Love is certainly in the air this time of year. Spring will soon be here and there will be some awesome weather to love also!

iced red velvet cupcakeBut in the kitchen here, it’s cupcakes.red velvet cupcakes

We love cupcakes.

What’s not to love? It’s a cute little personal sized cake topped with a majestic peak of sweet bliss.

And sprinkles.

Don’t forget the sprinkles.

So for this year’s Valentine’s treat, I bought a beet.

A dark, yucky root vegetable that tastes like dirt. Why would I do this??

Any why on this green earth would I even think to put it in a cupcake??

beetWell, because to be entirely honest with you, an entire bottle of red dye #40 does not sound like something I want to torture my gut with. But beets! Beets are actually the perfect shade of red with a hint of violet, and if they can stain your fingers and clothes, it ought to color a pastry quite nicely.

I don’t love beets. I am learning to like them a little. I like them as a veggie chip. I like them roasted. Pickled, no thanks. As a natural food coloring, YES!!

I roasted this baseball-sized beet in the oven for about an hour. Once it cooled, it took a 240 mph spin in my trusty Vitamix with some water and apple cider vinegar. The vinegar is in there to enhance the color, as well as do some chemical reacting sciencey stuff with the baking powder to make the cupcakes fluffy. I read somewhere that the beets will turn brown when baked, unless they are in an acidic environment to preserve their vibrant color. Lemon juice will also work. Red velvetred velvet inside cake is often thought to be a chocolate flavor, but it isn’t. Red velvet really isn’t a flavor. I don’t think…I call it highly overrated, but that’s just me. The color is beautiful, and the cream cheese icing is a fancy alternative to buttercream, so people like it. I like to bake and challenge myself to do things out of the ordinary, so here we are. Turning roots into dessert. Yum. No, really…wait for it 🙂 Back to the cocoa, it is also in there in a small amount to help the vinegar enhance the color in that cool sciencey reaction thing. Not really for flavor.

The cake was pretty basic with lots of Thrive Vanilla Powder, coconut oil, and of course the new Thrive Gluten Free Flour Blend that I can’t stop eating. Well, not out of the can,this one, but I bake a lot more now that I have it on the shelf! The coconut oil gave these guys a nice light coconut flavor as well as a wonderful moisture that is not often found in gluten free goodies. I know your mouth is watering by now, so I will get to the recipe. I also made a “cream cheese” icing out of cashews! WHAT?!?! Yup. I did.

Sweet Success.

Enjoy!

red velver collageGluten Free/Sugar Free/Dairy Free Red Velvet Cupcakes

 

Ingredients:

Cashew Cream Cheese Icing

  •  1/4 c. Grass Fed Butter
  •  1/4 c. Palm Shortening (can also sub all shortening for butter for dairy free)
  •  2 tbsp. Raw Honey
  •  1 1/2 tsp. THRIVE Pure Vanilla Powder – Spice Can
  •  1/3 c. Cashews, raw, soaked
  •  2 tbsp. Canned Coconut Milk
  •  1 tbsp. Lemon Juice
  •  1 tbsp. Coconut flour

Directions:

Make the Cupcakes

  1. Wash beet and cover in foil. Roast in the oven at 375 degrees F for 1 hour. Let cool. When cool, place in a blender with vinegar and puree until silky smooth, adding water if necessary.
  2. Preheat oven to 375 degrees F
  3. Line cupcake pans with liners. Makes 24 cupcakes.
  4. Combine flour, baking powder and salt and set aside.
  5. Cream together coconut oil, coconut sugar, and honey. This works best if the coconut oil is shortening consistency.
  6. Add the eggs 1/4 cup at a time and blend well after each addition.
  7. Add vanilla powder and mix well.
  8. Slowly add flour mixture to the wet ingredients and mix well.
  9. Add in the milk then fold the beet puree into the cake batter.
  10. Fill cupcake liners 1/2 full.
  11. Bake 18-20 minutes until a toothpick inserted in the center comes out clean. Top with icing.

Make the Icing

  1. Soak cashews in hot water for 20 minutes, then drain.
  2. Blend in a blender with coconut milk until smooth.
  3. In a mixing bowl, cream together the butter, shortening, and honey.
  4. Add cashew cream, coconut flour, vanilla and lemon juice to butter and shortening mixture and whip on medium high until fluffy.
  5. Scoop icing into a piping bag fitted with a large star tip and pipe a small amount of icing onto each cooled cupcake.

If you enjoyed this recipe, please share the love by clicking one of those cute little buttons below and leave me a sweet comment 🙂


Blueberry Muffins: Gluten and Sugar Free

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Gluten Blues Gotcha Down?

GF Blueberry Muffins

Gluten free blueberry muffins will pick you up! Blueberry muffins are a staple flavor in the muffin world. It’s just a classic. I used to eat blueberry muffins for dinner growing up. I don’t really remember eating them for breakfast, but one of our family’s favorite comfort dinner meals is mom’s fried chicken, rice and gravy, and blueberry muffins. Of course, the muffins were made from a box mix. My favorite mix was the one that came with that can with the little tiny wild blueberries. Mom would usually let one of us make the mix. I liked to volunteer for this one because I had a love for baking early on. It also meant that I got to lick the spoon! And of course, I’d leave a couple blueberries in the can to eat also 🙂

The muffins were always split open across the middle and mom would slip a pat of butter in between so it would get all melty and buttery while it was still hot. I still find it interesting how we never ate these for breakfast, because since my life in the bakery industry, it now seems like breakfast is the most popular time to eat muffins. When I eat muffins now for breakfast, I rarely ever if ever put butter on them. I just felt like these gluten free goodies would rise to the next level with some hot melted butter.

Thrive blueberries are great to have on hand. I use to use them often in my oatmeal, or cold cereal. Always ready to use, never moldy! I knew these would work great in the muffins because I wouldn’t have to rehydrate them before adding them to the batter. They would rehydrate themselves while the batter rests. I did rehydrate some for the top, tho so they didn’t burn. I also didn’t want blue muffins, like we often got from the juice that came with the wild blueberries. I was really pleased with the result. It’s kind of a hit and miss when baking gluten free. Sometimes you get a winner, sometimes it flops. Just eat it and move on…

Gluten Free Sugar Free Blueberry Muffins

GF Blueberry Muffins

 Ingredients:

Directions:

  1. Whisk flour, baking powder, salt and cinnamon in a bowl.
  2. In the bowl of a stand mixer, beat together the coconut sugar, melted butter, yogurt, eggs, and vanilla powder until smooth.
  3. Gently add flour mixture to wet ingredients. Mix on low for about 1 minute until batter is smooth and no lumps remain. Batter will be thick and sticky.
  4. Fold in freeze dried blueberries. Cover bowl with plastic wrap and let batter rest for 30 minutes.
  5. While batter is resting, heat oven to 375 degrees F. and adjust rack to the center of the oven. Spray a 12 cup muffin tin with cooking spray, or use paper liners.
  6. After 30 minutes, scoop batter evenly into the 12 cups. Dip your fingers in water to smooth out tops of muffins.
  7. Sprinkle rehydrated blueberries on top of each muffin evenly.
  8. Bake for 16-20 minutes until tops are golden and toothpick inserted in the center comes out clean.
  9. Cool on a wire rack. Eat warm with a pat of butter in the center, or freeze in a ziploc bag for later.

If you enjoyed this recipe, please share the love by clicking one of those cute little buttons below and leave me a sweet comment 🙂


Millet and Coconut Porridge

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Hot Breakfast Just Got a Makeover

Coconut Millet Porridge

When I discovered Thrive Life’s line of gluten free grains 3 years ago, I bought each one of them with the intention of one day teaching a class on how to use them. The rice flour and quinoa I was already familiar with, but the amaranth and millet, not so much. So to be honest, I have had this can of millet not knowing what to use it for, just knowing it is a gluten free grain that can be cooked, or made into a flour. Chef Todd used the ground up version for some of his gluten free baked goods like blueberry muffins and brownies.

I was recently given a recipe for a hot teff cereal. Teff is the smallest grain on the planet, smaller than a poppy seed, but is packed with nutrition. I hadn’t thought of cooking these grains in hot cereal form, but it looked really appetizing, and hey, I miss oatmeal! A friend of mine told me she has been using a blend of millet and quinoa for a variety of applications, much like a rice substitute. I finally decided to crack open the can and give it a whirl. There’s not many Thrive food items on my shelf I have never opened, but I knew I would not be disappointed.

The millet was so easy to cook, much like rice and quinoa. So far, so good. I wanted to make it into an oatmeal-like hot cereal so I could have some yummy breakfast for the week. I measured out the cooked millet which had more than tripled in volume, and calculated about 6 servings. I added a can of coconut milk, some almond milk, a little honey and maple syrup, and some vanilla, cinnamon, and cardamom to a saucepan. I added all 3 1/2 cups of cooked millet, and some unsweetened shredded coconut and simmered it until it got thick and creamy and resembled oatmeal. Ding! And then it was done. I scooped some into a bowl to try, and topped it with some raw cacao nibs and sliced almonds. Yum! I think I will try some Thrive strawberries in my next bowl! 🙂

Coconut Millet Porridge

Millet and Coconut Porridge

Ingredients:

  •  1 1/2 c. Unsweetened Almond Milk
  •  1 can Full Fat Coconut Milk (about 2 cups)
  •  1 1/2 tsp. THRIVE Pure Vanilla Powder – Spice Can
  •  3 tbsp. Raw Honey (omit for vegan and double maple syrup)
  •  3 tbsp. Pure Maple Syrup
  •  1/4 tsp. THRIVE Iodized Salt
  •  1/2 tsp. Ground Cinnamon
  •  1/2 tsp. Ground Cardamom
  •  3 1/2 c. THRIVE Millet cooked
  •  1/3 c. Unsweetened Coconut
  •  1 pinch Toppings such as toasted coconut, sliced almonds, raw cacao nibs, chopped nuts, cinnamon (optional)

Directions:

To cook Millet

  1. Add 1 cup Thrive Millet, 2 cups water and a dash of salt to a saucepan and bring to a boil. Turn heat to low and simmer for 20 minutes, covered. Remove from heat and let sit for 10 minutes, covered. Fluff with a fork.
  2. Makes about 3 1/2 cups.

To Make Porridge

  1. In a large saucepan, add milks, honey, syrup, vanilla, cinnamon, salt, and cardamom and whisk together.
  2. Stir in cooked millet and unsweetened coconut.
  3. Bring to a boil over medium heat, then lower to a simmer. Stir occasionally, making sure to break up any clumps of millet or coconut. Simmer for 10 minutes uncovered until thickened.
  4. Remove from heat and portion into a bowl. Top with your favorite assortment of toppings like nuts, toasted coconut, and cacao nibs, or fresh or freeze dried fruit.

 If you enjoyed this recipe, please share the love by clicking one of those cute little buttons below and leave me a sweet comment 🙂


Gluten Free Sugar Free Peanut Butter Cookies

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When the Cookie Monster Strikes

You bake cookies, right? Right. Anyone who knows me well, knows I have an affection for cookies. Heck, I spent 5 years baking cookies as a side business! Cookies are just so darn fun. They’re quick to make, you can make a lot at once,GFSF PEANUT BUTTER COOKIES they’re small, and you can eat many at a time! Not that you should, but hey, who’s looking? Well, at the time of this post, we are shoulder deep in our 5th season of Girl Scout cookies with our daughters. Normally by now, I would have munched my way through a whole box of Do-Si-Dos, be working on the Samoas, and waiting for the Thin Mints to get nice and frozen before indulging in them. That’s the best way to eat Thin Mints, you know. Forget the milk, just make sure they are frozen.

So this year is a little different. Ok, a lot different. Even though there is a nice little $5 box of gluten free Toffee Tastics available, the other ingredients are questionable. Like the sugar. Let’s not go there…What I really want is just some Do-Si-Dos. Those are my favorite. Crispy peanut butter oat cookie filled with sweet peanut butter cream. Yum! Being gluten free now has just rendered those orange boxes of the devil. If I don’t convince myself they are of the devil, I might be tempted to find out what gluten will do to me after 9 months of healing! Evil. I did however find a nice little gem on Pinterest called Schmo-Si-Schmos which are apparently a gluten free copycat of my favorite. They still had over a cup of sugar and I was feeling too lazy to do all the steps (it was after 9:30pm after all…) so I just settled on a nice classic peanut butter cookie recipe. You know, the kind your mom used to make and if you were good, you got to make that fun little crisscross pattern on top with a fork. Yeah, those. Enter Thrive Gluten Free Flour and Peanut Flour! I really do love this stuff!

Grass fed butter is my fat of choice for these golden beauties. I save this kind for special treats. FYI: all my treats are special! And I love butter. 🙂 I didn’t reconstitute the peanut flour for this recipe, because half of the sweetener is liquid, so it was plenty to make this work. I would normally use extra chunky pb in my cookies, but there are no chunks in the Peanut flour, so I’ll just have to suck it up this time and move on. I just want a cookie, really. Have you ever tried baking with coconut sugar or nectar? I use coconut sugar often and I love the health benefits. The sugar is actually just a crystalized version of the nectar. I used a combo of the two for a few reasons. One is that straight coconut sugar would make the cookies darker and would be difficult to tell when they were done. Another reason is that I wanted to test a liquid sweetener in this cookie recipe. The other reason was to reconstitute the Peanut Flour. I did mention lazy baker at 9:30, right? Well, it worked beautifully. No gluten, no refined sugar, healthy fat, and Thrive love all wrapped up in a crisscross topped little piece of heaven! Don’t dare let me make a creamy peanut butter filling for these!! I already pounded 5 of them. Seriously. Need. To. Pace. Myself.

 

GFSF PEANUT BUTTER COOKIES

 

Gluten Free Sugar Free Peanut Butter Cookies

Ingredients:

Directions:

  1. Soften butter, then combine with peanut flour, reconstituted scrambled eggs, coconut sugar and nectar, and vanilla powder in the bowl of a stand mixer.
  2. Beat mixture with paddle attachment till smooth and creamy and lighter in color.
  3. Combine flour, soda, and salt and slowly add to mixture. Mix until just combined.
  4. Preheat oven to 350 degrees F.
  5. Scoop cookies onto a cookie sheet lined with parchment paper about 2 inches apart. With a fork dipped in gluten free flour, make criscross marks to flatten each cookie slightly.
  6. Bake for 7 minutes. Cookies should look slightly underdone and blonde, but not golden on the edges. Tops should be dry. Overbaking will result in dry cookies.
  7. Makes 36.

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Garlic Herb Gluten Free Crackers

Posted on

Snack Time!

garlic herb crackers

So I was at Sprouts the other day restocking on my grain free snack foods that I didn’t want to make myself, plus coconut milk dairy free ice cream was on sale for a smokin’ deal! After I raided the freezer and stocked my cart with 7 pints and 3 boxes of bars, I got myself some hummus that was also on sale. Who doesn’t love a good deal?!? I always make sure to get plenty of protein from my meals and snacks because that is what will sustain me until the next feeding. I joke that my stomach is separate from me and I regularly have to “feed the beast”! Yeah, about 6 times a day. Who would have ever thought that eating so much would actually help me lose a few pounds, keep it off and help me function better? It works! Do you have second breakfast? Every. Day.

I got home from Sprouts and realized that I have nothing but carrots to dip in my hummus. Not so bad, but I really wanted crackers. Hey, look! That beautiful can of Thrive Gluten Free Flour is calling out to me again! I am still in awe that they gave me this gift. I know, I know, it is for everyone, but I like to think it was made special for me. Heck, I almost cried when I got the email! It’s like wings in a can. Wings I’m going to strap on and fly! Gluten free can’t stop me! Oh, yeah, we were talking about hummus and crackers… So I did what I do best; found a Thrivealizeable recipe for crackers and did my thang. And it was a beautiful thang. A beautiful, crunchy, herby, garlicky thang. Dipped in hummus. Mmmmm.

Want some of your own? Great! This is what I did, along with some things I’d like to do. Did you ever wonder what to do with that dust and powder at the bottom of your Thrive cans? DON’T throw it away! That dust is very valuable. It may look like trash, but it really is a treasure. I pile all my veggie powders into an empty can and shake it up really good. This veggie powder is great for sneaking some extra nutrition into smoothies, sauces, burgers, breads, and crackers! One of the variations I have is for veggie crackers where this powder mix comes in handy. I bet the kids will love it! But maybe not as much as the cheese ones where I subbed in some Thrive Cheese Blend powder. Either way, these crackers are hearty enough for thick dips and kind of resemble pita chips, only thinner. I hope you enjoy and will make them often. I believe I will. The first batch from last night is nearly gone…

Garlic Herb Gluten Free Crackers

garlic herb crackers

 

 

 

 

Ingredients:

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a stand mixer bowl, with the paddle attachment, mix together the oil, melted butter, and honey. Add gluten free flour, salt, garlic powder, and Italian Seasoning.
  3. Stir until the dough is thick and forms together in a ball. If the dough is dry and crumbles, add more water a little at a time. Dough should form a nice soft ball that is not too dry and not sticky.
  4. Place ball of dough between two sheets of parchment paper and roll very thin, about 1/16 inch thick. Try to keep it an even thickness, especially on the edges to avoid burning.
  5. Remove the top sheet of parchment, but keep the rolled dough on the bottom sheet. This will make it easy to transfer to the baking sheet. Using a pizza cutter or sharp knife, cut the dough into 1.5″ squares, but don’t separate. The dough will not spread. Lift the parchment with the crackers onto a baking sheet. You can reroll the edge pieces if you like and cut into more squares and lay them on the parchment.
  6. Lightly wet the top of the dough and sprinkle lightly with sea salt.
  7. Bake at 400F for 15-20 minutes, rotating the pan after 10 minutes. Keep an eye on the crackers so they don’t burn. Ovens vary and it will also depend on how thin the dough is rolled.
  8. Let crackers cool on the baking sheet, then store in an airtight container, if they make it that far!

Variations

  1. For cheese crackers, omit the garlic powder and seasoning and add 2 Tbs. Thrive Cheese Blend Powder. This may require a little extra water. Lightly sprinkle tops with sea salt before baking.
  2. For sea salt crackers, omit the garlic and seasonings and lightly wet the dough and sprinkle lightly with sea salt before baking.
  3. For veggie crackers, omit or keep the garlic powder, and omit the seasoning. Save the veggie crumbs from the bottom of your Thrive cans!! Mix a variety of veggie powders together and add 2 Tbs to the dough. Lightly sprinkly with sea salt, if desired.

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