Category: Products I Use Page 6 of 11

Mint Chocolate Chip Bliss Balls {Paleo, Vegan}

On July 6, 2015

In Anti-Inflammatory, Clean Eating, Dairy-Free, Gluten-Free, My Story, Paleo, Products I Use, Recipes, Savor, Vegan, Vegetarian

Whenever I think of my birthday, I remember the mint chocolate chip ice cream cake I had EVERY YEAR growing up. I looked forward to it as much as the presents.

From the creamy, minty ice cream that instantly coated and cooled my tongue to the chocolate crunchies layer in the middle of the ice cream bliss, that cake was the BEST.

Since removing dairy from my diet a few years ago once I learned how it was triggering health issues, I’ve had to find other ways to recreate a similar experience.

Hence these little mint chocolatey bliss balls

They’re a serious upgrade to my Carvel cake and are full of superfoods like raw cacao powder, cacao nibs and hemp seeds. Check out just a few of the awesome benefits of these foods:

Raw Cacao Powder & Nibs: This is chocolate at its best…raw. When we hear people talk about chocolate being good for us, THIS is the stuff they’re talking about. In its raw form (cacao), chocolate is packed with anti-aging and disease-fighting antioxidants along with mood-boosting and anti-inflammatory compounds. It’s a food we can enjoy every day. Lots of my sweet treat recipes are made with raw cacao, so check them out!

Hemp Seeds: Don’t worry – in case it’s crossing your mind – these hemp seeds won’t give you the “high” you’re thinking of, but they DO have lots of other benefits. They’re a great source of plant-based protein, high in healthy fats that naturally balance hormones and promote heart health, and rich in soluble and insoluble fiber to keep us feeling full and satisfied. For more benefits of hemp seeds, click here.

So, not only are these ingredients really good for us, but these bliss balls taste aaaamazing!

You should have seen my husband Bill’s face the first time he bit into one of these. He was in heaven!

Yields: 16-18 balls

Ingredients

2 cups raw walnuts
1/4 teaspoon fine grain sea salt
1/2 cup hemp seeds, divided
1/2 cup raw cacao powder
1 1/2 cups Medjool dates, pitted (about 15 dates)
5 drops therapeutic grade peppermint essential oil (a little goes a long way!…or 1/2 tsp peppermint extract)
1/2 teaspoon pure vanilla extract or vanilla powder
2 tablespoons raw cacao nibs

Directions

Combine walnuts, 1/4 cup hemp seeds, cacao powder and sea salt in a food processor and process until finely ground, about 15-20 seconds.
Add dates, peppermint oil and vanilla and process until combined.
Add raw cacao nibs and pulse a few more times until everything is incorporated. Then, remove dough from the food processor and roll it into one big dough ball.
Pinch off one chunk at a time to make 1-inch fudge balls. Roll balls in hemp seeds and store in the fridge, so they can firm up. After that, you can leave them in the fridge or freezer.

Enjoy

Cherry Dark Chocolate Chip Almond Butter Cookies {Gluten-Free, Paleo}

By Rachel Druckenmiller

On July 2, 2015

In Clean Eating, Dairy-Free, Gluten-Free, Paleo, Products I Use, Recipes, Savor, Vegan, Vegetarian

You’re in for a real treat today.

My husband, Bill, works at a summer sports camp for middle schoolers, and he brought some of these cookies to share with his co-counselors. One of them said,

“I don’t even really like cookies, but these are good!”

I’m not so sure about people who “don’t like cookies,” but I’ll take the compliment!

I’ve always loved cookies, and my first memories are of my mom’s chocolate chip cookies brought to you by none other than Nestle Tollhouse. I could do some damage on that bowl of batter…and I swear the raw eggs never made me sick

There aren’t many things more awesome than licking a bowl of cookie dough batter when you’re a kid, right?

Today’s cookies aren’t quite the same, and I didn’t eat the batter, BUT they really hit the spot when I’m looking for an upgraded sweet treat.

They’re soft, slightly tart and chewy from the dried cherries, a little crunchy from the toasted almonds and (of course!) chocolatey.

The base?

Almond butter.

No refined flour or sugar here! But that doesn’t mean they don’t taste amazing.

Since they’re not make with any flour, they’re a bit sticky, so you’ll notice they stick together a bit if you stack them…but that’s all the more reason to grab two instead of one

Ingredients

1/3 cup slivered almond, toasted and chopped
1 cup almond butter
1/3 cup 100% pure Grade B maple syrup
1 egg (free-range, cage-free preferred)
1 tablespoon vanilla extract
1/2 teaspoon fine grain sea salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup shredded coconut
1/2 cup dried cherries, chopped
1/2 cup Enjoy Life dark chocolate chips

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking mats.
Lightly toast slivered almonds in the toaster oven or on a small skillet until golden and crunchy; then, coarsely chop and set aside.
Meanwhile, stir together almond butter, maple syrup, egg, vanilla, salt, baking soda and baking powder until evenly combined.
Stir in coconut, dried cherries, chocolate chips and slivered almonds.
Scoop with a cookie scoop onto cookie sheets. Bake 12-15 minutes or until lightly browned. Cool on a wire rack…or eat immediately!

Top 10 Tips to Upgrade Your Summer Cookout!

By Rachel Druckenmiller

On June 20, 2015

In Clean Eating, Inspired, Products I Use, Tips & Tricks

Hot dogs, potato salad, chips, soda, and ice cream.

It seems like when we’re in social situations, especially at events like summer cookouts or picnics, we temporarily stop trying to eat well. We know how we’re going to feel later, but we decide it doesn’t matter as much as feeling good in the moment.

I’m here with some great news!

We can eat nourishing AND delicious food at cookouts without feeling deprived…or bloated, gassy and tired

The next time you’re headed to a cookout and want to make the best choices possible for yourself and your friends and family, check these out!

1) Bring a nourishing dish/side/drink. Most of the time when we are going to an event someone else is organizing, we tend to cop out and pick up something cheap and quick at the store, without taking into consideration how that food will make everyone feel. If you bring something nourishing that you like to eat, you’ll be guaranteed to make better choices while you’re there…and help others in the process!

Try this Tomato-Basil Pasta Salad. It’ll be a HIT!

2) Instead of mayo as the base in different salads, try using an oil-based vinaigrette or mashed avocado. I used to hate avocados (before ever trying them), but they have almost no flavor, so they won’t mess with the flavor of whatever dish you put them in.

3) Load up on veggies. Whether you throw them into a pasta salad or greens salad, put them on a kabob or roast them in a foil pack, make sure you load up on veggies. Whenever I go to a cookout or picnic, if there is a platter of roasted vegetables, it gets eaten up quickly!

4) Add in some minced veggies to your burger patties. If you finely dice them, no one will notice, and they will add flavor and moisture to your burgers. Try things like onions, garlic, mushrooms, celery, diced peppers, and herbs.

5) Don’t char your meat. As much as some of us might love the taste of charred meat, we should avoid it to reduce our exposure to cancer-causing compounds. Charring, burning or grilling meat, poultry and fish over high temperatures causes cancer-causing compounds to form, which can damage our genes, raising the risk for stomach and colorectal cancers. Marinating your meat for 30 minutes prior to cooking can reduce that risk dramatically. To learn more about healthy grilling, click here. We also want to make sure we’re upgrading our meat and fish to grass-fed beef, pasture-raised poultry and wild caught seafood. Check out LocalHarvest to find a supplier near you.

6) Go bunless. Sometimes we do things out of habit. Grabbing a bun to go with our burger is one of them. If I have a burger, I just cut it up and treat it like a mini steak – no bun needed. Another option is to wrap lettuce leaves around it, just like you would a lettuce wrap and eat it that way.

7) Go for simpler chips. When it comes to chips, focus on upgrading your options from things like Doritos to Way Better Chips, Jackson’s Honest Chips, Kettle Chips, and even kale chips! Look for chips with as few ingredients as possible.

Dairy-Free Queso Dip with Way Better Chips

Jackson’s Honest Sweet Potato Chips

8) Upgrade your dips and spreads. Instead of heavy, cheesy dips or things like ketchup, mayo, and BBQ sauce (which is just like pancake syrup in terms of sugar content), try guacamole, hummus, salsa, bean dips, queso dip (dairy-free!), sauerkraut, or mustard.

9) Instead of sugary drinks, sweet tea or lemonade, try infused water. From lemon-lime to strawberry basil and orange/pear, infused waters are refreshing and flavorful, and the variations you can make are limitless!

10) Focus on fruit for dessert. Make it fun, and try simple popsicles made with coconut milk and fruit, a fruit salad with mint, or grilled fruit kabobs with a honey glaze.

This berry peach crisp is always a hit, too!

Delicious Berry Peach Crisp

Bonus Tip #11

Focus on FRIENDS and FAMILY instead of FOOD.

It can be SO easy to become consumed by all of the smells and sights at a cookout or summer party.

See what happens when you are intentional about focusing more on the people at the party and less on the food on your plate

Celebrating summer with friends

In my next post, I’ll be sharing a bunch of recipes (from entrees and sides to dips, drinks and desserts) that will help YOU answer the following question:

“What exactly should I bring to the potluck?”

Creamy Curry Hummus

By Rachel Druckenmiller

On June 18, 2015

In Anti-Inflammatory, GBOMBS, Inspired, My Story, Products I Use

I write this blog to give you a refreshing approach about what to eat and how to live in a way that makes you feel energized, inspired and alive.

Today’s post is about two of those things – eating well and feeling inspired.

It isn’t often that we come across celebrities, especially professional athletes, who are not only talented but also motivating, gracious and humble.

In the process of doing a fact check for this post, I came across the MVP acceptance speech from the person whose name inspired today’s dish – Stephen Curry from the NBA Champion Golden State Warriors.

Talk about someone who is energized, inspired and alive!

Even if you’ve never watched an NBA game in your life, it’s worth listening to his acceptance speech. In his closing, he had this to say:

Be the best version of yourself in everything that you do. You don’t have to live anybody else’s story […] It doesn’t matter where you come from, what you have or don’t have […] All you need to have is faith in God, an undying passion for what you choose to do in this life and a relentless drive and the will to do whatever it takes to be successful in whatever you put your mind to.

Make sure you live in the moment and work your butt off every single day. And I hope I inspire people all around the world to just be themselves, be humble and be grateful for all the blessings in your life.

WOW. Pretty incredible, right??

I had the opportunity to watch Steph Curry play in person back in 2008 during Davidson’s upset over Gonzaga in the NCAA playoffs. My family was spending Easter in Raleigh, North Carolina, and there happened to be a few playoff games that weekend that we got tickets to see.

Curry (#30 below) scored 40 points in that game, with 30 of those points coming in the second half alone. You could tell there was something special about him. He is always in my fantasy basketball team without fail! Curry always seems to send me right to the top of the fantasy basketball rankings.

Now, it’s time for the “Curry” recipe that his name inspired!

Curry is a blend of spices that is common in Indian food and serves as the flavor base for this EASY hummus recipe.

Growing up, I was never very adventurous when it came to food, but over the past few years, I’ve learned to love the bold flavors of spices like ginger, coriander, turmeric, and cumin that often make up a traditional curry powder.

This curried hummus has a little bit of a kick to it (and that’s coming from someone who is SUPER sensitive to anything remotely spicy), but it’s not overpowering.

It’s loaded with flavor and would make a perfect dip for veggies, crackers, chips or whatever other dippables you have on hand!

Creamy Curried Hummus

This Indian-inspired hummus makes a delicious dip for your favorite veggies or pretzels (I love Mary’s Gone Crackers’ brand!) or as a spread for sandwiches.

1 15 ounce can chickpeas (drained and rinsed)
3 tablespoons tahini
2 cloves garlic (peeled and chopped)
3 tablespoons lime juice (fresh)
2 teaspoons curry powder
1 teaspoon raw honey
2 tablespoons water
3/4 teaspoon sea salt
2 tablespoons olive oil (extra virgin)

Put all ingredients except the olive oil in a food processor and process until mostly combined. Scrape down the sides with a spatula as needed.
Stream in olive oil (through hole on top of food processor) and process until hummus is creamy. Serve immediately or store in a glass container in the fridge. It won’t last long!

If you like curry, check out these recipes for curry roasted potatoes, fancy pants curried cauliflower steaks and mash, or one of my favorite dishes ever – this curried lentil and rice casserole.

Quick & Easy Mexican Black Bean Scramble {Dairy-Free, Gluten-Free}

By Rachel Druckenmiller

On May 14, 2015

In Clean Eating, Dairy-Free, Gluten-Free, Nourish, Products I Use, Recipes

“What should I eat for breakfast??”

I hear this question a lot and have an answer for you

When we crowd out things like bagels, bread, milk, and processed and sugary cereals and granola bars, it can feel like we’re not left with many options aside from smoothies (which are my personal go-to!).

I’m here today with some good news and a brand spankin’ new breakfast recipe that I think you will LOVE!

When I was writing last week’s post about my favorite upgraded Mexican-inspired dishes for Cinco de Mayo, I was inspired to blend some of those ingredients together for a filling, satisfying and energizing breakfast dish.

As I’ve shared before, the key to all-day energy is to combine Protein + Fiber + Healthy Fats in our meals to keep our blood sugar stabilized. This is important because it helps us prevent blood sugar peaks and crashes, which lead to cravings and trouble controlling our weight.

Most of us, especially women, don’t eat nearly enough protein at breakfast (we’re not going to find it in a Nutrigrain bar or a bagel with cream cheese), so we end up feeling unsatisfied and with cravings later in the day. Eating adequate protein at breakfast is one way to combat that.

I love this dish because it combines protein (beans, eggs), fiber (beans, avocado), and healthy fats (eggs, avocado)…and it tastes AMAZING! My husband Bill liked it so much that he had it for dinner last night and breakfast this morning.

One ingredient in this recipe that I want to focus on is the beauty-boosting, health-promoting avocado.

I didn’t even TRY an avocado until I was 25.

As a picky eater, I had deemed avocados a “weird” and “gross” food, never having actually tried them. It’s so much easier to write off certain foods than give them a chance and run the risk of not liking them.

When I finally did, I was hooked! According to nutritionist Kimberly Snyder, here are just SOME of the many benefits we can get from eating avocados:

One of the TOP anti-aging, beauty foods, especially for supple skin
Powerful anti-aging effects on skin and joints
Rich in skin-smoothing vitamins – A, C, E, and K
Contain glutamine – an amino acid that helps protect our skin and curb cravings
Source of glutathione, a liver-loving, anti-aging antioxidant
Excellent source of heart-healthy monounsaturated fat and fiber

If you want to geek out a little more, check out the top 12 benefits of avocados from Authority Nutrition.

I’m going to dedicate a future post to why we NEED fat, but in the meantime, the bottom line is this: Stop fearing fat. Healthy fats are not making us fat. In fact, most of us don’t eat enough of them.

Refined and processed sugars and flours are the key offenders driving our weight gain and health issues. When we started making everything lite, low-fat, and fat-free, we started gaining weight.

Eat fat for beauty, health, and happiness It makes food taste awesome, keeps us feeling full and satisfied, protects us, and helps us look our best!

Serves 2 (cut recipe in half for a single serving)

Ingredients

1 tablespoon coconut oil, divided (you’ll use half at the beginning and the other half later)
½ cup yellow onion, diced
½ teaspoon cumin powder
1 cup black beans (drained and rinsed. We use Eden Organics)
4 eggs (from pastured, cage-free chickens. We buy ours from Hometown Harvest)
¼ cup salsa of choice (we like Drew’s)
½ avocado
A few sprigs of cilantro
Sea salt and black pepper, to taste

Directions

Add half a tablespoon of coconut oil to a medium skillet set to medium high heat.
Add onion, cumin and a pinch of sea salt and black pepper, and sauté for 3-4 minutes, until onion is translucent but not brown. Add black beans and toss to combine. At this point, you can either set the bean/onion mix aside in a bowl, scramble the eggs in the same pan and then add the beans back in (pics above) OR just move to step 3.
Add remaining oil to skillet with beans. Whisk eggs together in a bowl and pour them into the skillet. Add another pinch or two of salt and pepper to taste and scramble eggs with beans to your desired texture and consistency.
Once eggs are cooked to your liking, put them on a plate and top with salsa, sliced avocado and cilantro. ENJOY!

Not-Just-for-Moms No-Bake Lactation Cookies {Gluten-Free, Dairy-Free}

By Rachel Druckenmiller

On May 3, 2015

In Clean Eating, Dairy-Free, Gluten-Free, Products I Use, Recipes, Tips & Tricks, Vegetarian

The other day, Bill and I were hanging out with my brother, his wife and their two adorable kiddos, Braxton & Raleigh.

We are lucky to live so close to each other to be able to see our nephew and niece grow up.

We had just finished eating this Better-than-Takeout Chicken “Fried” Rice dish for dinner before throwing together our favorite Snickerdoodle Cookie Dough Bites (which our nephew LOVED!).

He wanted to help us make them, too, so we propped him up on the counter next to the food processor and laughed as he watched the food processor whirl, mesmerized and totally focused on his newfound entertainment.

My sister-in-law, Layne mentioned that she’d heard a mom on a local radio station talk about Lactation Cookies that she used to stimulate milk production while she was nursing.

The only problem?

It costs $40 for one dozen cookies.

Not exactly something most of us could afford on a consistent basis, no matter how tasty or helpful they are.

Layne had also heard about the benefits of Mother’s Milk tea from Traditional Medicinals, which contains many of the lactogenic ingredients listed below.

Determined to find an alternative to the $40/dozen cookies, I went into nerdy food research mode and started looking online to learn more about lactogenic foods called galactagogues (ga-LAC-ta-goggs) – foods that are known to naturally increase milk production. I found a few different lists, but certain foods were consistent:

Flaxseed
Oats
Nuts, seeds and nut butters
Beans & legumes (lentils, peas, beans)
Leafy green vegetables (spinach, kale, broccoli, etc.)
Carrots
Stone fruits like papaya, dates, and apricots
Ginger
Garlic
Coconut & coconut milk
Brown rice
Herbs & spices like cumin seeds, anise, fennel seeds, fenugreek, alfalfa, milk thistle, and turmeric

As I was looking through the list, I noticed some common themes. They’re all whole, unprocessed, real foods, and many of them also have strong anti-inflammatory properties.

So whether you’re breastfeeding or not, these foods are nourishing! And, no, you won’t start lactating just because you’re eating lactation cookies. You have to be breastfeeding for that to happen

Check out the recipe below to make your OWN no-bake lactation cookies (much cheaper than $40/dozen!). The key lactogenic ingredients are oats, flaxseed, dates, cinnamon, and coconut.

A few notes about this recipe that will be helpful as you shop for ingredients:

We buy gluten-free oats from Trader Joe’s.
We use a coffee grinder to grind our flaxseeds, but you can also just buy milled flaxseed or flaxseed meal. You get the most nutrition from the seeds when you grind the whole seeds just before using them.
We always use raw honey because of its health benefits. Trader Joe’s, Wegmans, MOMs, Whole Foods, and any natural foods store sell raw honey.
You can use almond butter instead of peanut butter for a greater lactogenic effect. If you use almonds, use a total of two tablespoons of honey because almond butter is milder in flavor than peanut butter.
The shredded coconut is optional and doesn’t leave a coconut taste – it just adds another galactagogue! If you absolutely hate coconut (like my husband) or are allergic, you can leave it out. The peanut butter dominates the taste anyway, so Bill didn’t even notice the coconut

No-Bake Lactation Cookies

These little bite combine a bunch of lactation-supportive ingredients that nourish both mama and baby.

2/3 cup rolled oats (gluten-free)
1/3 cup flaxseed (ground)
1/2 cup shredded coconut
1/4 teaspoon fine grain sea salt
1/2 teaspoon cinnamon
1/2 cup Medjool dates (pitted)
1/2 cup sunflower seed butter (or almond or peanut butter (I prefer to make them allergen-free))
2 tablespoons raw honey
1.5 tablespoon vanilla extract

Put the oats, ground flaxseeds, shredded coconut, salt and cinnamon in a food processor fitted with the S-blade, and run for about one minute until it reaches the consistency of a fine meal.
Add the rest of the ingredients, and run the food processor for about 60-90 seconds or until everything is combined and starts to clump around the sides.
Mold hunks of the dough about one tablespoon at a time into round balls. Store in the fridge in a glass container. We like taking them out a few minutes before eating so they soften up a bit.

I used to put chocolate chips in these, but babies are supposed to stay away from chocolate until about their first birthday because of the caffeine content, so if you’re not a nursing mama, feel free to add in 1/4 cup dark chocolate chips or cacao nibs before taking the dough out of the food processor!

If you’re not a huge fan of flax, cut the portion back to 1/4 cup.

If you’re a mom and want to learn more about how to increase your milk supply, boost your immunity, lift depression, lose weight, and even reduce colic and allergies, check out the book Mother Food by Hilary Jacobson. Please consult with your doctor or lactation consultant for further guidance.

Here are a few other recipes on my blog that are full of galactagogues. I’ve given you a link to the recipe and listed the lactogenic foods next to it:

Curried Lentil & Rice Casserole (lentils, brown rice, carrots, coconut milk, garlic, ginger, cumin turmeric) – This is one of our FAVORITE dishes of all time. It freezes well, too!
Taste the Rainbow Super Food Kale Salad (kale, tahini, garlic, turmeric, carrots, pumpkin seeds)
Mediterranean Chickpea & Sundried Tomato Kale Salad (kale, chickpeas, garlic)
Pecan-Crusted Sweet Potato Casserole (sweet potatoes, coconut milk, pecans, ginger, cinnamon, almond meal)
Chai Almond Butter Bites (almonds, coconut, ginger, almond butter, dates, cinnamon). These were featured on mindbodygreen!

coconut chai bites

Mediterranean Chickpea & Sundried Tomato Kale Salad {Vegan}

By Rachel Druckenmiller

On April 28, 2015

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, GBOMBS, Gluten-Free, Products I Use, Recipes, Tips & Tricks, Vegan, Vegetarian

I’ve been a kale lover for a few years now and have fun coming up with new ways to incorporate it into recipes.

I even found these super cool kale-lover clothing items at a small store called Simply Local in San Diego that reflect someone’s serious obsession with this leafy green veggie.

Today’s salad recipe has some Mediterranean inspirations with lemon, olive oil, garlic, tomatoes and chickpeas. It comes together in a matter of minutes and can be enjoyed for lunch or dinner.

From the kale and garlic to the hemp seeds and chickpeas, this delicious dish is LOADED with cancer-fighting and fat-storage fighting foods known as GBOMBS. Click here to learn more about GBOMBS and why we should eat them daily.

The key to this salad is massaging the lemon juice into the kale leaves to “cook” and soften the kale and break down its bitterness; it’s always important to give your raw kale a little massage.

Speaking of massage, when I was in college I considered going into massage therapy and even went so far as to buy a KISS (Keep It Simple, Stupid) guide-book to learn the basics. Clearly I didn’t pursue that route, so massaging kale will have to do!

What I love about kale salads (one of the many things) is that they “keep” for a few days in the fridge.

Any other greens’ salads will wilt in a matter of hours once you put dressing on it, but kale salad holds up for about 3 days, so it’s something you can make ahead of time and enjoy for several meals.

Check out today’s recipe, and let me know what you think!

Mediterranean Chickpea & Sundried Tomato Kale Salad

I love the Mediterranean-inspired flavors and ingredients in this salad. Feel free to add some chicken or fish on top, if you’d like, for a complete meal!

1 bunch curly kale (destemmed, washed and dried)
3 tablespoons fresh lemon juice (about one lemon)
2 tablespoons extra virgin olive oil
2 cloves garlic (crushed and finely minced (1 large clove or 2 small cloves))
1/2 teaspoon coarse sea salt
1/3 cup nutritional yeast
1 15-ounce can chickpeas AKA garbanzo beans (drained and rinsed (I use the Eden brand))
1/2 cup sundried tomatoes (chopped)
2 tablespoons hemp seeds (hulled)
Black pepper (to taste)

Tear kale leaves into pieces and put in large bowl.
Add lemon juice, olive oil, garlic and sea salt, and massage everything into the kale leaves for 1-2 minutes, until the leaves are shiny, soft, and have reduced in volume by about half.
Add the black pepper, nutritional yeast, chickpeas, sun-dried tomatoes, and hemp seeds and toss until evenly combined. Add more salt or pepper to taste. Enjoy!

Baltimore’s EmporiYUM: My Top Gluten-Free & Dairy-Free Eats

By Rachel Druckenmiller

On April 19, 2015

In Anti-Inflammatory, Healthy Dining, Products I Use

If you love food, Baltimore is a great place to live.

I was born and raised here, and only in the past few years have I come to appreciate all that this city has to offer.

This weekend’s EmporiYUM event downtown was a great showcase of dozens of local vendors and companies who put love and passion into their food.

I volunteered at the event with a company that my husband and I have used for the past year and a half or so – Hometown Harvest.

They’re a doorstep delivery service of local fruits, vegetables, meats, eggs, poultry and other foods from local vendors, including fresh pressed juices, granola, hummus, nut butters, and salsa.

It was fun telling the dozens of people who came through the booth about how much I love their service and how convenient it is for us to wake up on Friday morning with a bag full of produce and cage-free eggs for the coming week.

After hanging out at the Hometown Harvest booth for a couple of hours, I ventured out to visit the rest of the vendors to see what dairy-free, gluten-free goods I could find. (If you’re new to this blog, I eat dairy-free and gluten-free because of what I’ve learned helps my body feel best!)

I also look for foods that are completely in sync with how I prepare my own food and don’t use ingredients like refined oils or sugars.

Here are my favorites from yesterday!

Some are familiar faces that I’ve mentioned before on this blog, but others were newbies and are worth checking out.

Daniela Troia, the owner of Plantbar, is one of my favorite food people in Baltimore and I’ve been a fan of her restaurant in Towson (Zia’s Café) for years.

Now that she’s set up shop with her juice, smoothie and raw/vegan/gluten-free and aptly named Plantbar at Belvedere Market (my favorite place in Baltimore), I’m even more of a fan.

Plantbar had a bright and colorful booth with samples of their coconut bacon and three kinds of fresh, cold-pressed organic juices. Thai The Knot was especially refreshing on a hot day.

Wandering down a little farther, I stumbled upon a long line for Little Baby’s Ice Cream, which I soon came to find out is an ice cream vendor based out of Philadelphia that will be making its way to the Baltimore market (Whole Foods and MOMs) by the summer.

I was elated to find out that they had a dairy-free, gluten-free option that I could sample called Coconut Tea.

OH MY GOSH IT WAS SO GOOD.

They use coconut milk instead of cow’s milk, and the texture was JUST like regular ice cream.

The only hitch is that they use agave as one of the sweeteners, so I met the owner and suggested it might be worth considering making a version with coconut nectar instead because of the controversy around agave. He was open to it, which was really cool.

Making my way across the floor, I saw an eye-catching display for tahini-based dips (made from ground up sesame seeds) from a company called Soom.

I’m a big fan of tahini and use it in my Super Food Kale Salad Recipe as well as this Snickerdoodle Smoothie, so I knew I would be on board with their products.

I sampled a few of their dips and became an instant fan. With flavors like Classic Sesame and Spicy Sriracha to Thai Red Curry and Zesty Mediterranean, these dips were delicious! I asked about the ingredients and found out that they don’t use oils I avoid like canola oil, so that was a bonus!

They’re not in Baltimore yet but hope to make their way here. You can buy their plain tahini on Amazon though and check out this link for a list of where they sell in the Philly/NYC/DC/Rockville area.

I ventured up the steps to one of the upper levels and met a company I’ve been hearing about from Hometown Harvest for the past year or so – Kate Bakes.

After dealing with years of frustrating health issues herself, Kate was determined to make delicious treats that she could enjoy without gluten, dairy or any animal products. The bars are handmade in small batches using organic ingredients.

She does use agave as the sweetener along with a soy protein powder in the bars, so I emailed her to get more information about that and to see if she has plans for using alternative ingredients in future creations, since I generally avoid those two ingredients. She was prompt, thorough, and honest in her response (all things I really appreciate and respect!):

Currently we’re comfortable using agave for how it behaves in our recipes (texture and flavor profile) as well as it’s low glycemic index. Each bar actually has less than one serving (less than one tablespoon) of agave and the rest of our sugar content comes from the fruit we use in the recipes – bananas, raisins, dates, or cherries. We use soy for the same reason. When I was creating the recipes, I actually tried several different protein powders including rice and hemp. The bars that came out the best (by far) were the ones using soy. Since I personally don’t have trouble with soy (and the list of things I do have trouble with is quite long!) I wanted to use it since I could eat it and felt it created the best tasting product. I know these ingredients may not be for everyone and I really appreciate you asking these questions to learn more. As someone with a lot of restrictions, I completely understand there are many reasons why people may choose not to consume certain foods.

Click here to buy Kate’s bars online and to read more about her story.

The next booth on my stop was Blind Spot Nut Butters, who I first found out about through Hometown Harvest. They sell them on their website, but I had never met the owner or tried more than one variety of their nut butters, so I was excited they had a booth at the event.

My favorite flavor is their Birds & Bees Almond Cashew Nut Butter, which is a great add-in to smoothies. Check out the ingredient list: Raw Almonds, Raw Cashews, Sunflower Seeds, Honey, Ground Flax, Millet, Chia Seeds. All real, whole foods. Just the way I like it!

Here’s where you can buy their nut butters in the MD/DC/VA/PA area and online on their website.

Tucked away in a back corner (but always with a line) was my favorite Baltimore chocolate maker – Pure Chocolate by Jinji.

I wrote extensively about how amazing her dairy-free, gluten-free chocolates are here and here. She sets up shop at Belvedere Market along with Plantbar and one more vendor I mention at the close of this post – Hex Ferments.

If you like chocolate, you HAVE to know about Jinji. Everything she makes is divine.

My second to last stop for the day was Cava Mezze, which makes Mediterranean dips like hummus, tzatziki, harissa, and tapenades. They had a veggie platter and a variety of their dips available for sampling.

I tried the roasted red pepper, spicy and traditional hummus varieties and they were all savory, creamy and reminded me of my semester abroad in Southern Spain. I love that Cava doesn’t use refined oils like canola oil in their products, unlike some other brands of hummus.

Check out all of their flavors on their website here or find them at MOMs Organic Market or Whole Foods.

The last stop on my gluten-free, dairy-free, journey brought me to Hex Ferments – a company I’ve known about for just over a year (mainly because they are parked right next to Jinji’s Chocolates at Belvedere Market).

As I’ve been in the process of healing my body and digestive health from years of antibiotics and acid reducers, I’ve incorporated more healing, nourishing foods into my diet, including some things I – as a picky eater – SWORE I would never eat.

Like sauerkraut and kimchi.

Both are fermented foods that support, protect and shield our immune system, digestion and overall well-being.

Hex was sampling their Sea Kraut and Miso Kimchi – both of which were packed with flavor.

Check out their shop at Belvedere Market and remember to “go with your gut!”

And, that’s a wrap

I do what I can to support local businesses by voting with my dollars and how I spend my money.

As the daughter of two entrepreneurs, I feel particularly compelled to buy local and support small businesses.

I know they appreciate the love and confidence from their customers and that it encourages them to keep doing great work dedicated to helping us be well while at the same time enjoying amazing eats!

Did you go to The EmporiYUM? What were some of YOUR favorite stops? I’d love to hear from you!

Addictive Cinna Mocha Fudge Bites {Paleo, Vegan}

By Rachel Druckenmiller

On March 25, 2015

In Clean Eating, Dairy-Free, GBOMBS, Gluten-Free, Nourish, Paleo, Paleo, Products I Use, Recipes, Vegan, Vegetarian

I’ve made this recipe four times in the past two weeks, so consider yourself warned

These little treats are incredibly addictive.

If you’re looking for a sweet treat chocolate fix, you have to make these!

You’ll feel like you’re biting into a rich, decadent piece of dark chocolate fudge, so it might only take one of these little guys to satisfy your craving. You can whip them up in less than 10 minutes, too. They are very easy to make!

In addition to being loaded with anti-inflammatory walnuts, antioxidant-packed cacao powder, and blood-sugar stabilizing cinnamon, the secret “mocha” ingredient is detoxifying Dandy Blend.

I dedicated a full post to Dandy Blend earlier this week, so check out that post here to learn more and order samples to try for yourself!

I was inspired to make this recipe after I had been experimenting with other chocolatey treat recipes (including these Chewy Cherry Chocolate Brownie Bites!).

I remembered seeing fudge and brownie recipes that included coffee, so I thought I’d give it a shot.

Adding a slight coffee taste (this is coming from someone who doesn’t like coffee!) to a chocolate recipe takes the flavor to a whole new level! I know you will love these as much as we do

Yield: 16-18 bites

Ingredients

2 cups raw walnuts
1/2 teaspoon fine grain sea salt
1 cup Medjool dates, pitted (about 10-12)
1 heaping tablespoon Dandy Blend
1/2 cup raw cacao powder
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Directions

Add walnuts and salt to food processor and process until finely ground, about 30 seconds.
Add dates, Dandy Blend, cacao powder, coconut oil, vanilla and cinnamon to food processor. Process until combined – about 60 seconds.
Transfer the mixture to a bowl. Using your hands, form into small round balls, rolling them in your palm. Sprinkle with additional cacao powder, if you’d like.

**Store in a glass container in the fridge (or freezer) for up to two weeks – if they last that long! They will start to melt at room temperature because of the coconut oil, so keep them cool

What are your favorite healthy sweet treats? I’d love to hear from you in the comments below!

Curb Your Coffee Craving: Upgrade to This!

By Rachel Druckenmiller

On March 24, 2015

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, Gluten-Free, Paleo, Products I Use, Recipes, Vegan, Vegetarian

My earliest memories of coffee are of Saturday morning trips to Belvedere Square Market with my mom after her aerobics class.

Burgeoning burlap sacks of coffee beans lined the floor of the market and the aroma filled the air. Sourcing coffee beans wholesale that are of a really good quality can be difficult but Belvedere Square never failed to disappoint. That is why it is one of my favorite places ever to get a good cup of joe. They work brilliantly in ground form in my coffee machine too, which is always a must for me because I’m obsessed with that machine. I read reviews on Greatcoffeebrewers.com to find it and it is one of the best purchases I’ve ever made; perfect coffee every morning, what a start to the day.

To this day, Belvedere Square is one of my favorite places to go in all of Baltimore and is now the site of my FAVORITE chocolate place, Jinji Chocolates (check it out if you haven’t yet!) and two of my top places for a healthy meal in Baltimore.

A box of melt in your mouth chocolate from Jinji

A box of melt in your mouth chocolates from Jinji

I know I’m a minority when it comes to not being a fan of the taste of coffee, but my husband and other friends, family and coworkers couldn’t think of any other way to start their day.

For many people, it’s the taste and habit of drinking coffee, which tempts them to find other Interesting ways to make coffee on a daily, but for others, caffeine is queen.

They will try anything from a Mocha to a Cappucino and will probably always be on the lookout for new products that will tingle their taste buds. When it comes to my friends, and any new and interesting coffee information about new flavours, or different ideas on how to make it, you can guarantee that they’ve already read it and tried it before anyone has a chance to do so themselves. Sometimes, you will think that their lives revolve around coffee.

Caffeine is a big draw, as many of us are walking around a bit more sleep-deprived than we’d like to admit and have gotten used to being in a state of feeling artificially energized all day.

I get it.

Our lives are demanding.

We’re pulled in multiple directions at any given time, and making it through the work day, getting everything done around the house, and still having time for fun, friends, family and fitness can feel exhausting. Sometimes we feel like we need something to help us get it all done.

The truth is, caffeine affects different people differently. It’s when we become dependent on it to function that it can have a negative impact on our health, artificially stimulating us all day and running our adrenal glands dry.

Here’s a video by a clinical nutritionist that answers the question, “Is coffee good or bad for me?”

If you’re looking to kick caffeine, want to change up your morning or evening routine, or are ready to boost your health by making an upgrade, you have to give Dandy Blend a try.

So, what is Dandy Blend and why is it so, well, dandy?

Dandy Blend is a healthy, instant herbal substitute for coffee that’s caffeine-free. Thousands of people use it as an alternative to coffee because the blend of herbs that are used to make it tastes remarkably similar to coffee.

I’ve been sharing it with friends, coworkers and clients for the past few months, and quite a few people have already happily made the switch…including my husband, Bill!

Not only that, but because the ingredients have detoxifying properties, many people can make the switch without the unpleasant withdrawal side effects that often follow quitting coffee.

Pretty cool, huh?!

So, how do you use Dandy Blend?

For a light tea: add 1 level teaspoon per 8 ounces hot water.
For a rich, full-bodied coffee-like flavor: add 1 rounded teaspoon per cup hot water.
For a strong, coffee- or espresso-strength beverage: use 1 tablespoon per cup hot water.

Technically, you can use hot or cold water (or almond or coconut milk), but I prefer hot.

I’ll be sharing some of my favorite recipes that use Dandy Blend throughout the week – the first of which is for a SUPER delicious mocha fudge ball. You guys…they are SO good!

Don’t just take my word for it, check out what Dandy Blend customers have to say about this awesome coffee alternative:

I was pleasantly surprised! I have to admit, I was a skeptic. I’ve tried other non-coffee bean hot drinks and was disappointed. However, Dandy Blend tastes as close to real coffee as you can get!

Dandy Blend is the only coffee alternative that actually tastes better than real coffee.

Dear Dandy Blend, I LOVE YOU!!!! An avid coffee drinker for decades, when I was told by a doctor earlier this year I needed to get off coffee, I almost needed counseling! So, I tried Pero, Cafe’ Roma, Bru, and Cafix, but YOU GUYS TAKE THE CAKE! I love that it’s strong, like-coffee, no acid, no caffeine, and no gluten! Thank you so very much!

You can buy Dandy Blend online at Vitacost, Amazon or iHerb or at MOMs Organic Market.

And you can order a sample of Dandy Blend to try for yourself for just $1 on the Dandy Blend website. $1 will get you 2 samples! Click here to order.

If you end up trying it, please come back and leave a message to let everyone know what you think!

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