Posts Tagged ‘Gluten Free’

Amy Approved Pumpkin 🎃 Pie 😍🎉

Charlys school is having a Thanksgiving feast and I want her to be able to take part.  Being she is gluten, dairy, soy free I tested a Paleo pumpkin pie and it was a WINNER!!! 

CRUST:

FILLING:


Amy Approved = Creating Harmony Through Fitness & Whole Foods 🍏🍋

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Apple Crisp – Amy Approved!!

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We are invited to dinner at a friends house and was asked to bring dessert. I chose this apple crisp and vanilla coconut ice cream.  This gluten free crisp is a perfect light, sweet end to a meal!!

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Ready for the oven!!!

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All DONE!!!!

What You’ll Need:

For the filling:
6 medium Granny Smith apples, peeled, cored & diced
1 tsp cinnamon
2 tbsps coconut sugar (you can also use honey)
1 tsp lemon juice

For the topping:
1/2 cup almond flour (I blended raw almonds in my Vitamix for 10 seconds)
1/2 cup gluten-free whole oats
1/4 tsp sea salt
1 tsp cinnamon
1/4 cup honey (I used local)
3 tbsps unrefined coconut oil

What to do:
1.  Preheat oven to 375
2.  In a medium bowl, combine the apples, cinnamon, sugar & lemon juice.  Stir together until apples are coated evenly
3.  In a separate bowl, whisk together the almond flour, oats, salt, cinnamon, honey & coconut oil
4.  Use your fingers (it’s messy) to mix everything together until it has a crumbly consistency
5.  Arrange the apples into a 9″pie dish.  Cover with the crumble topping
6.  Bake for 30-35 min, or until the top is golden brown.  Remove from the oven and cover for 5-10 minutes
7.  Apple crisp is best served warm but can also be served at room temperature.  Store, covered, in the refrigerator for up to four days

Amy Approved = Creating Harmony Through Fitness & Whole Foods

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Banana Blueberry Bread – YUM!

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This is AMAZING!!!! A great snack, breakfast or dessert. To make it a bit sweeter you can add dairy free chocolate chips and/or honey. This bread is Charly approved as well!!!!

Prep time: 10 min
Cook time: 40-45 min
Serves: 8

Ingredients:
4 ripe bananas
4 eggs
1/2 cup almond butter
1/2 cup coconut flour
4 tablespoons coconut oil, melted
1 tablespoon cinnamon
1 tsp baking soda (I skipped this)
1 tsp baking powder (I skipped this)
1 tsp vanilla
pinch of sea salt
zest of 1 orange
Juice of 1 orange
1/2 cup blueberries

Instructions:
1. Preheat oven to 350
2. Combine your bananas, eggs, nut butter, melted coconut oil in mixer & mix well
3. Once all blended add coconut flour, cinnamon, baking soda, baking powder, vanilla & sea salt & mix well
4. Add in blueberries & zest of orange & squeeze juice right into bowl – mix well
5. Grease a 9×5 glass pan, pour in batter & bake for 40-45 min or until the middle is done. Check with toothpick throughout
ENJOY!

AmyApproved = Creating Harmony Through Fitness & Whole Foods!!

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New Favorite Paleo Cookies – you gotta try these!!!

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I made up this recipe & it’s now my new favorite!!!!

Ingredients
1 cup raw almond butter
1 egg
1/2 cup or so unsweetened organic shredded coconut
2-3 tbsp raw honey
2 tbsp organic sugar
Small handful dairy free soy free chocolate chips
Dash of salt

Preheat oven to 350. Mix all ingredients in small bowl. Roll into balls & place on baking stone. Flatten with a fork & bake for 10 min. Makes 1 batch – perfect amount!!!!!

Let me know what you think!!!!

Xo

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Apple Cinnamon Cookies

Ingredients:
2 large apples
2 cups slivered almonds
3 eggs
1 cup organic coconut flakes
2 tsps vanilla extract
2 tsps coconut oil, melted
1 tbsp cinnamon
1 tsp salt

Optional: (I used sugar & dates)
2 tbsps organic sugar or honey
4 dates

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Instructions:

Preheat oven to 350. Food process or blend in your vitamix your 2 large chopped & cored apples. I did not peel mine but that is an option. Set puréed apples aside. If your almonds are whole blend them in your vitamix or food processor for 20 sec to chunk them up. To your bowl add apples, almonds, cinnamon, melted coconut oil, salt, vanilla, coconut flakes & if you choose sugar/honey & chopped dates. Mix well. Beat eggs in separate bowl then add & mix well. Spoon batter onto baking stone &/or covered baking sheets. Bake for 20-25 minutes or until edges are golden brown. Cool on wire rack & enjoy!!!

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Amy Approved Holiday Cookies

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These cookies are super easy, not too sweet but will curve that sweet tooth. They almost resemble a granola bar.

Ingredients:
1 cup raw almond butter
1 egg
3/4 cup coconut sugar
1 cup shredded coconut
Lots of cinnamon

Preheat oven to 350. Mix all ingredients, spoon onto baking pan, press flat with a fork & bake for 9-10 minutes. Cool on a rack & ENJOY!!

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Coconut Chicken Strips

Coconut crusted chicken strips recipe

Serves 2 to 4

Ingredients

  • 2 boneless, skinless chicken breasts;
  • 1/2 cup (or less) coconut flour;
  • 2 eggs;
  • A splash of full-fat coconut milk;
  • 1 cup (more or less) shredded coconut;
    Sea salt and freshly cracked black pepper to taste;
  • Preparation

    1. Preheat your oven to 400 F.
    2. Using a heavy object, like a rolling pin, hammer the chicken breasts so that they flatten to an even thickness. Cut the chicken into long strips that are about 3/4″ to 1″ in width.
    3. You will need three bowls; one for the coconut flour, one for the coconut milk and egg mixture (just beat the eggs and milk together) and one for the shredded coconut.
    4. Coat each chicken strip in the coconut flour, then dunk in the egg and coconut milk mixture and finally coat in the shredded coconut. When finished, place the chicken strips on a large baking sheet, leaving some space between each strip and cook for 10 to 12 minutes, or until chicken has completely cooked through.
    5. Serve with some paleo ketchup or a homemade plum or chilli sauce and enjoy!

Thanks to Paleo Diet Lifestyle for this great recipe!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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Chicken Noodle Garden Stir-fry

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Ingredients
2 organic chicken breasts
2 tbsps organic coconut oil
1/2 large onion
1 head broccoli
1 carrot
6-8 mushrooms
Big handful kale
1 pkg Miracle Noodles
1 egg
Handful raw cashews
1/2 avocado
Nutritional flakes
Coconut aminos (or braggs aminos)
Salt / pepper
Onion powder & any spices you enjoy!

Chop up your chicken breasts & onion. Sauté in your wok in coconut oil until chicken is done. Add all chopped veggies. In meantime blanch your noodles for one minute, strain, dry & chop them up. Once veggies are soft add noodles, cashews & egg. Stir fry in, add coconut aminos, salt, pepper & spices. Top your bowl with sliced avocado & Braggs nutritional flakes. Enjoy!!

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Post Workout Smoothie

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Ingredients
1 banana
5-6 mint leaves
2 tbsps toasted carob powder (or cocoa powder)
10-12 raw almonds
Big handful spinach
Cinnamon
1 tbsp coconut oil
1/2 cup unsweetened coconut milk
Ice

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Stuffed Acorn Squash

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Ingredients
1 acorn squash
1 lb ground bison, beef or turkey
2 tbsps unrefined coconut oil
Sea salt / pepper
1 cup red cabbage
1 large onion
5-7 garlic cloves
2-3 mushrooms
1 cup chopped kale
Braggs nutrition flakes
Organic mozzarella
3 capfuls apple cider vinegar
Garlic powder
Parsley for garnish

Instructions
1. Preheat oven to 400 deg. Cut in half, scrape out seeds, wipe grapeseed oil on squash & season with salt / pepper. Bake for 35 min.

2. Get out 2 pans. Put 1 tbsp coconut oil in each pan. Chop up 1 large onion & all garlic cloves. Divide evenly between 2 pans. Add meat to one pan and use spoon to brown burger. Season with salt, pepper & garlic powder.

3. In second pan sauté onion, garlic, mushrooms, chopped cabbage & chopped kale. Season with salt, pepper, garlic powder, & ACV.

4. Take out squash & top with meat mixture & cabbage. Top with either mozzarella or Bragg’s flakes & garnish with parsley. Broil on high for 5-6 minutes or until melted.

ENJOY!!!

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