Rachel's Nourishing Kitchen

Paleo Pumpkin Spice Muffins (GF)

On September 18, 2014

In Clean Eating, Dairy-Free, Paleo, Products I Use, Recipes

“This is one of the best muffins I’ve ever had.”

That’s what one of my co-workers said when she tried these the other day.

I served these pumpkin muffins at a client meeting, and one of my other coworkers, who is a meatball sub and Fritos-lover, went back for seconds.

That’s how I knew this recipe was a keeper!

If you’ve been following my blog for some time or are a newbie (welcome!), you’ll notice that all of the recipes are gluten-free and dairy-free, most are vegan (though I am not), and all focus on making “upgrades” to typical favorite recipes…all while nourishing our body!

Some of the recipes I make are also paleo-friendly (no refined or processed sugars or oils; grain-free, dairy-free; bean-free). It’s supposedly the way the cavemen ate.

(There are still disputes about what the cavemen actually ate, so if you’re interested in learning more about that, check out this TED Talk or this post.)

Many people who have health conditions like irritable bowel syndrome, acid reflux, thyroid issues, and even multiple sclerosis find they feel a lot better when they “eat paleo,” even if just for a trial period.

This recipe for pumpkin muffins happens to be paleo, so it should fit with most people’s health needs and concerns. 🙂

Enough about paleo…let’s talk PUMPKINS!

Fall is my absolute favorite season, and pumpkins are one of my favorite things about fall.

Because I like to focus on WHY we should add in more good stuff (like pumpkin!) to crowd out the other stuff. I want to share just how nourishing pumpkin is for our bodies before we get into the recipe:

Fun facts: Pumpkins are actually fruits (not veggies) and are related to cantaloupes and cucumbers (Who knew??)
High in fill-you-up fiber, which keeps us “regular” (this is a good thing!) and keeps us feeling satisfied for hours
Excellent source of beta-carotene – a potent antioxidant and cancer-fighter that also happens to be good for our eyes and skin health
Loaded with lycopene and carotenoids that are known to help “diminish cancer cells, inhibit diabetes, hypertension, the signs of aging, and prevent macular degeneration”
Full of potassium, which helps restore our body’s electrolyte balance

I wrote a blog post the other day about some of my top “Sweet Treat Pantry Staples.” You’ll see some of them below (coconut flour, maple syrup), and I mentioned some of the others in my Top 10 Gluten-Free, Dairy-Free Everyday Pantry Essentials post (coconut oil, raw apple cider vinegar).

Paleo Pumpkin Muffins (Gluten-Free)

Ingredients

½ cup coconut flour
1 cup canned pumpkin puree (or fresh puree!)**
¼ cup coconut oil
¼ cup 100% pure maple syrup or raw honey (I used maple syrup and loved it!)
4 eggs
¾ tablespoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon raw apple cider vinegar (Bragg’s brand)
¼ teaspoon sea salt
¼ cup pecans, chopped (I added this ingredient)

I followed the directions in the original recipe but used 100% pure maple syrup instead of honey and sprinkled pecans on top before baking. I really liked the added crunch!

**Make sure you don’t buy pumpkin pie filling if you buy the canned stuff, by the way. It’s totally different from pumpkin puree!

I cooked them for a full 30 minutes. Coconut flour has a tendency to dry out, so make sure you don’t overcook them.

Click here for the full directions for how to make these yummy muffins 🙂

I love my silicone muffin holders!

The Easiest Way to Roast Beets {A Simple How to Photo Guide}

By Rachel Druckenmiller

On September 17, 2014

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, How To, Paleo, Recipes, Tips & Tricks, Vegan

Whenever I think of beets, I can’t help but think of The Office’s Dwight Schrute and his epic beet farm.

As well as Jim Halpert’s impersonation of Dwight and his ”Bears. Beets. Battlestar Galactica” line.

Had to reminisce about that for a second 🙂

Now, let’s get to the beets!

Over the past few months, I’ve had several friends ask me how to roast beets.

To be honest, I had never had much success with it in the past, but I was determined to figure it out.

Beets are one of those foods that, if we haven’t tried them before, can be a bit intimidating to prepare.

I hope to take that intimidation factor down a notch today and show you how easy it is to cook beets.

One of my goals when I cook and teach about food is to share how certain foods nourish our body, so I have to share some of the reasons beets are so good for us!

They contain a nutrient called betaine that fights inflammation (inflamed body = sick, overweight body), improves our heart health, and protects our cells and internal organs.
Like any deep-colored fruits and veggies, beets have anti-cancer properties, and some research has shown that beetroot extract reduced tumor formation in animal models.
They help our bodies detoxify (clean out!), helping to purify our blood and our liver, which is crucial to keeping weight off, feeling our best, and staying healthy.
They’re loaded with vitamin C, fill-you-up fiber, and minerals that are good for our bones, liver, kidneys, and healthy nerve and muscle function.

Now that we know how good for us these little crimson gems are, let’s talk about how to cook and peel them!

How to Roast & Peel Beets

Step 1: Preheat the oven to 350F.

Step 2: Cut the tops (beet greens) and bottom “tail” off the beets, so they will sit upright in a pan. Save the beet greens. You can sautee them on the stove just like you would any other greens like kale or Swiss chard (more on how to do that in a future post!).

Step 3: Place the beets in a covered baking dish as shown below. Cover the dish with an oven-proof lid. I used a Corningware dish and a glass lid.

Step 4: Bake for 50-90 minutes, depending on how big the beets are. I used relatively small beets and they took almost an hour. You can check them for doneness by piercing them with a fork – they will be “fork tender” when they’re done.

Step 5: Let them cool.

Step 6: Take a paper towel and rub/pull the skin off of the beets as shown in the pictures below. This minimizes stains on your fingers.

The aftermath of another culinary adventure!

Step 7: Once the beets are peeled, you can do whatever you want with them. They have an “earthy” and slightly sweet flavor. Nothing else really tastes like a beet, so you’ll just have to try it yourself to see how you like it!

I sliced them up and put them on a salad.

You could also eat them by themselves, throw in a few in a smoothie (they will make it VERY red!) or toss them in a vinaigrette. They pair well with balsamic vinaigrette as well as herbs like rosemary.

Here’s a recipe for a beet, pear and almond salad you can try 🙂

Simple salad of sliced beets, chopped pecans, and field greens

How do you like to use beets? Feel free to share your favorite recipes with us below!

How To Stock A Healthy Pantry: 11 Sweet Treat Staples & Baking Basics (Gluten-Free & Dairy-Free)

By Rachel Druckenmiller

On September 15, 2014

In My Story, Products I Use, Tips & Tricks

Nom nom seductive raw chocolate fudge…one of my many yummy sweet treats!

When we think of “eating healthy,” images of carrot sticks and rice cakes often come to mind.

I hope that through reading this blog, you’ve come to expand your view of healthy food and how delicious, fun and exciting it can be!

One of the philosophies that shapes my approach to eating, cooking, and baking is the concept of “upgrading and crowding out.” By eating more of the good stuff that nourishes, energizes and heals us, we naturally have less room for the stuff that doesn’t.

In today’s post I want to share some of the staples we always have on hand for all of the sweet treat recipes I prepare (that my hubby loves oh so much!).

As I mentioned in my previous post about my top 10 (gluten-free, dairy-free) pantry essentials, don’t feel like you have to go out and get ALL of these tomorrow.

Just try one at a time – maybe pick a recipe that sounds good that you’ve never made before using that ingredient and see how you like it! You won’t know until you try 🙂

My Top 11 Gluten-free, Dairy-free Sweet Treat Staples & Baking Basics

Medjool Dates

Why I Love Them: They’re loaded with “keep it movin’ & fill-you-up” fiber as well as dozens of healing, protective, anti-aging, anti-cancer vitamins and minerals (click here for the full scoop on their health benefits!). Not to be confused with “Deglet” dates, which are waxier in texture, Medjool dates are more versatile and flavorful. Dates have become my primary way to sweeten most recipes, as they give sweets a caramel-like texture and flavor…and I LOVE caramel anything. Deglet dates (the ones you’re most likely familiar with) don’t have the same caramelizing effect.

How I Use Them: First and foremost, make sure you remove the pit! All Medjool dates have pits, so squeeze them open, and take it out before using or eating them. I use dates in a lot of recipes: caramel apple dip, healthy donut holes, homemade fudgesicles, dairy-free cheesecakes, chocolate avocado mousse, and almost every smoothie.

One of my favorite snacks is to take a date, split it in half and stuff it with almond butter or peanut butter. You don’t know what you’re missing if you haven’t tried this little bite of caramel bliss!

Where to Find Them: I get a big container of Medjool dates from BJs Wholesale Club, as I’ve found that to be cheapest route to go. Trader Joe’s sells them at a pretty decent price, too. You can also get a good deal on them from Nuts.com (worth ordering something JUST to get the super cool, catchy and creative packaging they use!). Most grocery stores carry them, too – some in the dried fruit section and other stores in the produce section.

Cacao Powder

Why I Love It: It has more antioxidants than any other food…and gives many of my desserts their chocolate taste! Cacao powder isn’t treated by heat (and therefore damaged) like the more familiar cocoa powder, so its supercharged, health-boosting, disease-fighting antioxidant properties remain intact. Buy it raw and, ideally, organic.

How I Use It: Great in raw or cooked desserts. Try my hubby’s favorite Peanut Butter Cup smoothie or Chocolate-Covered Strawberry smoothie, Chocolate Avocado Mousse, Fudgesicles, Divine Chocolate Peanut Butter Dip, No-Bake Chocolate Fudge, Homemade Rolos, or 2-minute peanut butter chocolate ice cream.

Where to Find It: Wegmans, Whole Foods, and any natural food store like MOMs Organic Market. We get ours online through Amazon Prime. I’ve found that it’s cheaper to buy it on Amazon or Vitacost instead of at the store, unless it’s on sale. This is another product that Home Goods has sometimes, so check out their pantry section the next time you’re there to see if they have it.

Flaxseed/Flaxseed Meal

Why I Love Them: Known for their anti-inflammatory, disease-preventing, and fat-fighting (AKA GBOMBS!) properties, flaxseeds keep our brain, heart, and joints healthy due to their Omega-3 fatty acid content. Since our body doesn’t produce Omega-3 fatty acids on its own, we need to make sure we’re incorporating them into our diet. Flaxseeds have a nutty flavor and are loaded with fiber, which helps regulate blood sugar (a key to staying energized!), keeps us feeling fuller, and promotes healthy digestion. Flaxseeds are also a great anti-PMS food because of the lignans they contain, which help balance our hormones.

If you buy the whole seeds make sure you grind the seeds before eating them or they will pass through your body undigested.

How I Use Them: You can create something called a flax egg and use it as a substitute for whole eggs in certain recipes. I put a couple of teaspoons of flaxseeds in my morning smoothies, including this seasonal Pumpkin Pie Smoothie and Peanut Butter Cup Smoothie Shake and use it in other sweet treat recipes, including Chocolate Chip Cookies, Chocolate Walnut Brownies, and No-Bake Fig Newton Bites. Remember, all of these recipes are also gluten-free and dairy-free!

Where to Find Them: Most of the major grocery stores, every health food store, Trader Joe’s, Whole Foods, and Wegmans all sell flaxseed. I’ve also had luck finding them in the food section of Home Goods, Amazon, Vitacost and Nuts.com are always options as well!

Raw Nuts (especially Walnuts, Almonds & Cashews)

Why I Love Them: Dr. Joel Fuhrman, one of the most respected nutrition experts in the world, classifies nuts as one of his GBOMBS foods (the second “S” stands for seeds and nuts) for their anti-inflammatory, anti-fat storage, disease-fighting compounds. They are a great source of heart, brain & joint health-supporting fats and contain fiber and protein to keep us feeling full and satisfied. Buy them raw/unroasted because they take on different flavor when roasted that changes the taste of a dish (especially cashews) .

How I Use Them: In a LOT of recipes! You can toss a few teaspoons in to your morning smoothie, sprinkle them on top of a salad or a jar of overnight oats, toast them and add them to sautéed vegetables or greens. If you have trouble digesting nuts, try soaking them in water overnight before adding them in to dishes, as that makes them easier to digest.

Here are links to recipes on the blog that uses each kind of nuts:

Cashews: These are one of my MAIN sources of making desserts, smoothies, and even cheesecake taste creamy, decadent and satisfying without using dairy! The key is buying raw cashews and usually soaking them in water overnight. Try these recipes: My FAVE parmesan cheese substitute – Paleo Parmesan Cheese, Caramel Apple Dip, Dairy-Free Nacho Cheese Sauce, Mini-Cheesecakes (DECADENT alert!), and Peaches ‘n Cream Smoothie.

Walnuts: Seductive Raw Chocolate Walnut Fudge, Homemade Donut Holes, Simply Amazing Chocolate Walnut Brownies, Upgrade Kale Waldorf Salad, Zucchini Basil Pesto, and No-Bake Fig Newton Bites.

Almonds: Quinoa Almond & Apple Potluck Salad, Garlicky Lemon Green Beans, Ooey Gooey Berry Peach Crisp, Dairy-Free Cheesecake Crust, Donut Holes and Fig-Newton Bites.

Where to Find Them: All grocery stores sell them, but Trader Joe’s and Nuts.com appear to sell them cheapest. Wegmans also sells big containers of raw nuts, and I just got a giant container of raw cashews there that will last awhile! I store all of my seeds and nuts in glass jars in the fridge to prevent the oils in them from going bad.

100% Pure Maple Syrup (Grade B)

Why I Love It: We’re not talking about the super processed Log Cabin or Aunt Jemima stuff you grew up pouring on pancakes. Those maple-flavored syrups contain lots of highly processed sugar called high fructose corn syrup (HFCS) and other chemical additives as well…basically not real food ingredients. 100% pure maple syrup has a darker color and richer flavor but also has some minerals and antioxidants intact. Keep in mind that it’s still sugar, which is something we should limit our intake of, but on a scale of “good, better, best,” it’s a better choice than pure white table sugar. Click here for the full scoop on maple syrup from Authority Nutrition.

How I Use It: In addition to raw honey, we use maple syrup as our primary sweetener in sweet and savory recipes. It has turned a Brussels sprouts hater into a lover with this recipe, and I’ve used it to sweeten everything from decadent chocolate mousse and Peanut Butter Bliss balls to the sweet and tangy dressing for my favorite kale salad.

Where to Find It: Every grocery store sells 100% maple syrup, but I’ve had to look a little harder to find the good Grade B kind, which is deepest in color and flavor and best for baking. I usually buy a 32-ounce jar at MOMs for about $14 (see picture above!). It lasts for several months, so I don’t mind spending the money. Trader Joe’s also sells Grade B syrup.

Coconut Milk (Unsweetened, Canned)

Why I Love It: Since cutting out dairy, I’ve had to find alternatives to cow’s milk, and this stuff is a great option. Coconut milk is rich, creamy, and incredibly satisfying. It’s high in saturated fatty acids and medium-chain triglycerides (MCT), which are both easily burned by the body as fuel. MCTs are especially beneficial because bile acids (which we usually need to break down fats) aren’t needed to digest them.

How I Use It: In SO many recipes from one of YOUR favorite recipes, the Set-It-And-Forget-It Comfort Food Casserole, to fudgesicles, frittatas, dairy-free cheesecakes, and coconut whipped cream. Coconut milk gives food a really deep, rich flavor and adds a nice creamy texture to any dish. We always have a few cans in our pantry!

Where to Find It: Every grocery store sells coconut milk, and you can find it at stores likes Target, too. It’s usually in the international foods aisle or in the natural foods section. Buy the canned stuff (not the coconut milk in the refrigerated section of the store). The best brand to buy is Native Forest because their cans are BPA-free. BPA is a chemical found in the lining of canned foods that makes its way into the food, so whenever you buy canned goods look for the words “BPA-free.” Also, buy the full fat kind. You can always thin it out yourself with water if you prefer it thinner. Check out this post by Chris Kresser for more info on coconut milk…even how to make it yourself!

Shredded Coconut AND Coconut Flakes (Unsweetened)

Why I Love It: I should start by saying I used to HATE coconut. Yup, whenever I got those little Almond Joys or Mounds in my trick-or-treat bag as a kid, into the trash they went. It’s only been in the past 3-4 years or so that I’ve taken to coconut in all forms, but I use it in lots of recipes. See the info in the coconut milk blurb above, but also know that shredded, unsweetened coconut is a healthy, natural sweetener to use in recipes because it won’t spike your blood sugar like white sugar will. Coconut also contains high amounts of two fatty acids that have anti-viral, anti-bacterial, anti-septic and anti-fungal properties.

How I Use It: Simple ways to use shredded or flaked coconut are to toss it in with some homemade trail mix, onto your overnight oats, or into your morning smoothie, or even toast it and toss it onto a salad. I use shredded coconut in my kid-friendly healthy donut holes and Caribbean island breeze smoothie.

Where to Find It: The brand I recommend is “Let’s Do Organic.” You can find it at Wegmans, Whole Foods, MOMs Organic Market, any natural food store, or online at Amazon, Vitacost, and Nuts.com. They sell shredded coconut at every grocery store (usually in the baking aisle or health food aisle) and also at places like Target – just make sure you buy the unsweetened kind!

Raw Almond Butter (Creamy, Unsalted)

Why I Love It: This has been a staple in our pantry for years, and we always keep several jars on hand. Almonds are a great source of protein, healthy fats (food for our brain, skin, heart, and joints!), as well as several other vitamins and minerals like magnesium, vitamin E, and manganese. It’s best to buy almond butter in its RAW form, which means it hasn’t been heat-treated to high temps and is closest to its natural form (AKA blended almonds).

How I Use It: I love this stuff! I’ll add a tablespoon to my morning smoothies for some creaminess, use it in my Gluten-free Dark Chocolate Chip Cookies, No-bake Chocolate-covered Cookie Dough Bites, Healthy Donut Holes, Berry Quick Overnight Oats, and Raw Almond Butter Cups. To avoid the oil-dripping-over-the-sides-headache when you first open it, store the jar upside down when you first bring it home. When you’re ready to use it, open the jar and stir – the oil will already be partially blended, which will save you from a giant mess!

Where to Find It: By far, the BEST place to buy raw almond butter at the lowest price is Trader Joe’s. About a year ago, I got word that they were discontinuing it and switching manufacturers…and subsequently bought 8 jars of it, thinking they would be my last. Fortunately, they didn’t discontinue it! Yay! Trader Joe’s raw almond butter sells for $3-$7 less PER JAR than almost any other raw almond butter out there. In other words, it’s worth the trip to TJs to get this stuff.

Rolled Oats

Why I Love Them: Oats are most known for their high fiber content and its ability to help remove cholesterol from our digestive system that would otherwise end up in our bloodstream. The fiber content in oats also helps stabilize blood sugar, which directly translates into how energized we are (stable blood sugar = stable energy). Oats also contain a wide range of vitamins and minerals that give our body the nutrients it needs. For all of those reasons, oats have been tied to healthier hearts, reduced risk of disease like diabetes and cancer, and more stable energy. For information about all of the health benefits of oats, click here.

How I Use Them: I use oats most commonly in breakfast foods like these berry and pumpkin pie overnight oats as well as to thicken drinks like this PB&J smoothie, make a crust for this berry peach crisp, or in these decadent Peanut Butter Granola Bars.

Where to Find Them: I buy a big bag of gluten-free rolled oats at Trader Joe’s and they last me a long time. Oats have a high likelihood of being “cross-contaminated” by wheat because of where they’re processed, so be careful when selecting oats if you’re sensitive or allergic to wheat. You can find rolled oats (NOT instant or quick oats) at any grocery store or online at Amazon or Vitacost.

Coconut Flour

Why I Love It: Since we cook and bake without using gluten (found in traditional white and wheat flours), this stuff really comes in handy. Not only is coconut flour gluten-free, it’s also a good source of dietary fiber, safe for diabetics (won’t spike your blood sugar!), high in healthy fats and packed with protein. For even more info about why you should get to know this ingredient, check out this article from Food Matters about the Health Benefits of Baking with Coconut Flour.

How I Use It: In baking recipes. It’s NOT a 1:1 substitution for regular flour, so be sure to follow recipes when you start using it. Most paleo recipes (i.e., no beans, grains, dairy, or refined foods) use it as the primary baking flour in addition to almond flour (another great choice for your pantry!). I used it in these Strawberry Lemon Cupcakes, these decadent Chocolate Peanut Butter Bliss Balls and in a pumpkin muffin recipe I will be posting later this week!

Where to Find it: This stuff is popping up at more stores each day. Trader Joe’s sells organic coconut flour for $2.99/bag, so that’s where I’ve been getting mine. Whole Foods, Wegmans and MOMs or Roots will carry it, as will any natural food store. I’ve started seeing it in the more mainstream grocery stores in the gluten-free aisle. You can also order it online at Amazon, Vitacost, or Nuts.com. I’m also a big fan of having almond flour on hand, so check out those same places to buy almond flour.

Enjoy Life Chocolate Chips

Why I Love Them: These are one of the most “processed” foods we keep around the house. I like them because they’re 1) allergy-friendly (no wheat/gluten, dairy, peanuts, soy, eggs, tree nuts), 2) not genetically modified, and 3) don’t have artificial anything. The only ingredients are unsweetened chocolate and cane sugar (yay for 2 ingredients!) vs. Nestle morsels, which contain Sugar, Chocolate Cocoa Butter, Milkfat, Soy Lecithin, Natural Flavors. I’m all about “upgrading” recipes and finding better alternatives to common foods that we love.

How I Use Them: I might use them in a recipe once a month – again, sparingly – but it’s nice to have an option when a recipe calls for chocolate chips 🙂 I used them in just about every recipe featured in my 5 Favorite Sweet Treats post as well as in Chocolate Peanut Butter Bliss Balls, No-Bake Cookie Dough Bites, the Easiest Chocolate Chip Cookies You’ll Ever Make, AND in one of the best recipes I’ve ever made – Mini Deliciously Dairy-Free Cheesecakes!

Where to Find Them: In the gluten-free or baking section of Wegmans, Target, MOMs and Whole Foods. I’ve found them cheapest at Wegmans or at MOMs if they are on sale or I have a coupon. Use this link on their website to find which stores sell them near you.

Did you like this post? Find it helpful?

I love hearing from you and knowing what you think, so feel free to leave a comment below and share this with your family, friends and Facebook!

Simply Slow Roasted Tomato Sauce

By Rachel Druckenmiller

On September 13, 2014

In Clean Eating, Dairy-Free, Paleo, Recipes, Vegan

When I needed to figure out a creative way to use up the jumbo slicing tomatoes we had on our counter before leaving for vacation, this recipe was born!

Roasting the tomatoes before blending them gives this sauce a rich, deep flavor that you don’t get from the canned stuff.

We ended up putting it on top of some brown rice pasta, broccoli and sautéed eggplant, but you could also use it as a dipping sauce (like I plan to for the amazing eggplant “chips” we made this past week!

Tomatoes are loaded with an antioxidant (antioxidant = anti-disease, anti-aging) called lycopene, which has been shown to have anti-cancerous properties. Lycopene is not naturally produced in our body, so it must be supplied through our diet.

The antioxidants and nutrients in tomatoes also contribute to our bone health and protect our heart and blood vessels.

It’s important to eat tomatoes with some fat (i.e., top them with a drizzle of an oil-based vinaigrette or enjoy them with avocado…something with fat!) since lycopene is what is known as a fat-soluble nutrient. It has to be eaten with dietary fat in order to be properly absorbed by our body.

To read more about the awesome health benefits of tomatoes, click here or here.

The recipe is very simple to make and tastes delicious. Chances are, you already have all of the herbs and spices in your pantry!

Stay tuned for a recipe later this week for what my dad AND husband said is one of THE BEST things I’ve ever made…it’s pairs nicely with this tomato dipping sauce, too 🙂

Simply Slow Roasted Tomato Sauce

Ingredients

2 pounds tomatoes, quartered (see first pic above!)
3 cloves garlic, minced
1 cup yellow onion, chopped
1/4-1/2 teaspoon sea salt, depending on your taste preference
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
Black pepper, to taste

Directions

Preheat oven to 400F.
Place the tomatoes on a foil-lined baking sheet, cut side down, and sprinkle 1/4 teaspoon of sea salt on top of the slices. Cook tomatoes in the oven for 60 minutes, flipping the tomatoes halfway for even roasting. Remove from oven and set aside to cool.
While the tomatoes are cooling, saute onions and garlic in your choice of vegetable broth, cooking oil, ghee, or grass-fed butter until the onions and garlic have softened, about 10-15 minutes (Click here for info on why grass-fed butter may be tolerated just fine on a dairy-free diet, as I’ve found it to be for myself…everyone is different!).
Puree the roasted tomatoes, sauteed onions and garlic, herbs, and pepper in a blender until smooth. Season with black pepper and salt, to taste. Adjust the amount of herbs based on your taste preference.
Heat sauce on the stove in a medium saucepan until ready to serve.

Better-Than-Takeout Chicken "Fried" Rice {Gluten-Free}

By Rachel Druckenmiller

On September 10, 2014

In Clean Eating, Dairy-Free, Nourish, Recipes

Every now and then we stumble upon a recipe that becomes a staple in our house, and this stir fry is one of those recipes!

Whenever we’re in a pinch and don’t have anything else to make, we make this healthier version of a take-out favorite – chicken “fried” rice.

A few things are different about this version from the original, but it’s still FULL of flavor!

Brown rice vs. white rice (which has been stripped of all the good-for-you nutrients and fiber)
LOTS of veggies (You can use any variety you want, but our staples are carrots, onion, celery and garlic. Snow peas, broccoli, peppers, and green peas would work really well, too!)
Sauteed on the stove in a wok vs. fried
Tamari vs. soy sauce (Tamari is wheat-free soy sauce – make sure the label reads “gluten free” to be 100% sure. It has a milder yet richer taste than regular soy sauce.)
No MSG (monosodium glutamate)! A lot of Chinese restaurants use this additive as a “flavor enhancer” but it’s really harmful to our health. Read more about MSG and why we’re better off avoiding it here.

The best part is that you can use whatever protein you want – from chicken and fish to tempeh – depending on your preference. Feel free to add in whatever veggies you like best – the more the merrier 🙂

I love dishes that give me lots of options to use a variety of vegetables, and this one is no exception. Try it for yourself!

Better-Than-Takeout Chicken “Fried” Rice

Better-than-Takeout Chicken Fried Rice

This delicious recipe is a quick and easy go to meal. You can use whatever vegetables you have on hand, too, so let your creativity run wild!

1 chicken breast (diced and cooked)
2 tablepoons coconut oil or avocado oil
2 eggs beaten (try for free-range and pastured)
2 scallions (roughly chopped)
2 cloves garlic (peeled and minced)
1 cup carrots (diced)
1 cup celery (diced)
1.5 cups onion (diced)
2 cups brown rice (cooked)
2 tablespoons tamari or coconut aminos (tamari is wheat-free soy sauce; find it in the Asian or health food section of the store)
2 tablespoons water
1 teaspoon toasted sesame oil
salt & pepper (to taste)
sesame seeds (sprinkle on top)
1 teaspoon ginger root (peeled and minced (optional but delicious!))

In a large skillet or wok, heat 1 tablespoon of oil over medium/high heat.
Add garlic and ginger and stir for 30 seconds, then add eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned and combined with the scallions.
Stir in the rest of the vegetables and saute for 5 minutes. Add the brown rice and chicken, and stir to combine.
In a small bowl, whisk the tamari and sesame oil with 2 tablespoons of water, and pour over the rice mixture. Turn heat up to high. Continue cooking, stirring frequently, until the rice has absorbed all the liquid, about 2-3 minutes.
Season with the salt and pepper, and, if you prefer, additional tamari or sesame oil. Top with lightly toasted sesame seeds.

Notes*

We cooked the diced chicken in 1 tablespoon of coconut oil in a skillet over medium high heat for 12-15 minutes. Internal temperature of the chicken should read 165F with a meat thermometer.

While it’s best to cook brown rice from scratch on the stove and avoid the microwave, an easy shortcut is to use the microwaveable bags of plain brown rice from the grocery store or Target.

Tamari is a wheat-free soy sauce found in the Asian or gluten-free section of the grocery store.

Pumpkin Pie Overnight Oats: Easy & Healthy Breakfast To Go! {GF, DF}

By Rachel Druckenmiller

On September 9, 2014

In Anti-Inflammatory, Clean Eating, Dairy-Free, Gluten-Free, Gluten-Free, Nourish, Recipes, Savor, Vegan

It’s almost fall…and you know what that means…

PUMPKINS!

I love just about anything made with pumpkin.

From my favorite creamy, “I can’t believe this is good for me” pumpkin pie smoothie shake that literally tastes like pumpkin pie in a glass to pumpkin pie, pumpkin tea, pumpkin muffins and a whole slew of pumpkin recipes I plan to try this fall…pumpkin rocks!

It’s gotten some not so positive press this year due to the FoodBabe’s investigation of the ingredients in Starbucks’ Pumpkin Spice Latte (but if those are your thing, at least there are healthier recipes out there for how to make them yourself!).

Because I like to focus on the positives when it comes to our health and what we eat, here are just a few reasons pumpkin is so good for us and we should eat more of it!

Loaded with the antioxidant beta carotene, which the body converts to Vitamin A for healthy, glowing skin, strong vision, and to boost our immune system.
Contains anti-inflammatory compounds that reduce the risk of developing diseases like heart disease and arthritis.
Great source of potassium, an essential mineral we need to keep our hearts and muscles working at their optimal levels.

A few weeks ago, I made some “berry” quick overnight oats, and due to all of the positive feedback you shared, I wanted to try round 2 and make pumpkin-based overnight oats.

If you like the flavor of pumpkin and all of the wonderful, warming spices of fall, then you have to try this recipe 🙂 The longer I let it sit in the fridge, the more the flavors melded together. Seriously guys, this stuff is deeelish!

This will keep in the fridge for 3-4 days, so you can make up a few ahead of time and enjoy them throughout the week!

Pumpkin Pie Overnight Oats

Ingredients

1/3 cup canned pureed pumpkin, NOT pumpkin pie filling (I use this kind)
2 teaspoons chia seeds
1/2 teaspoon pumpkin pie spice (or 1/4 tsp cinnamon, 1/8th tsp nutmeg, 1/8th tsp ginger, pinch clove)
Pinch fine grain sea salt
1 tablespoon pure maple syrup, divided
1/4 teaspoon vanilla extract
1/3 cup rolled oats, gluten-free
1/2 cup almond milk, unsweetened
Optional toppings: chopped walnuts, almond butter, raisins, unsweetened shredded coconut

Directions

In a pint-size (16 oz.) mason jar, combine pumpkin puree, chia seeds, spices, 1/2 tablespoon of maple syrup and vanilla extract and whisk until evenly combined.
Add oats and almond milk and stir with the whisk or spoon for about 30 seconds, so it combines evenly.
Cover with a lid and leave in fridge overnight or for at least 1 hour. Add remaining 1/2 tablespoon maple syrup and any additional toppings or mix-ins. A tablespoon of almond butter makes it even creamier!

"I Can't Believe There's No Mayo" Cole Slaw {Paleo, Too!}

By Rachel Druckenmiller

On September 9, 2014

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, Paleo, Recipes, Vegetarian

Guilt-free, mayo-less, nourishing, healthy…cole slaw?

It’s possible!

As I’ve mentioned before, I used to be a super picky eater (and wouldn’t even let different foods “touch” on my plate).

One of the foods I’ve never liked is cole slaw.

Since I’ve started experimenting more in the kitchen, I thought I would take a stab at a cole slaw recipe after my friend Elise posted one on my Facebook page a few months ago.

I first attempted this recipe a few weeks ago and brought it to a bachelorette party weekend to serve at lunch alongside this Chipotle-style burrito bowl (which was also a HIT!).

I don’t even know what cole slaw is supposed to taste like since I’d never eaten it, so I crossed my fingers and hoped everyone would like it.

Much to my surprise, they LOVED it!

What I like about this recipe is that it UPGRADES the ingredients in a traditional cole slaw recipe, and that’s what I like to focus on doing – upgrading our diet to nourish our bodies.

Cabbage is one of the ultimate anti-cancer GBOMBS foods. GBOMBS are a group of the most nutrient-dense, disease-fighting, health-promoting foods in the world, foods we should eat a lot of on a daily basis. Go to this post for the full details on GBOMBS and how you can benefit from eating them! In the meantime, here are the other health benefits of cabbage:

Anti-aging/great for your skin because it contains vitamins A, C and E
Helps to detoxify or purify the blood (which also contributes to clearer skin and reduced inflammation…good for anyone with inflammatory conditions like arthritis, skin irritations, diabetes, etc.)
High in fiber so it “keeps things moving” 🙂
Good for the thyroid and other endocrine glands because of its iodine content

I wrote about why two other ingredients in this recipe – raw apple cider vinegar and raw honey – are so good for our bodies in this post, so check it out!

Two of the surprise ingredients in this delicious cole slaw!

Here’s a challenge for you. The next time you go to a party and need to bring a side dish, bring this.

I talked to a friend at a wedding this weekend, and she said she prepared this at home for her husband after the bachelorette party, and he said it was the best cole slaw he’d ever had!

Testing Note: Due to some helpful feedback from a reader, I revised the original recipe for improved taste, so check out the revised recipe below.

Serves: A crowd! You can easily feed 20 people with this recipe as a side dish. I pack it in mason jars and have it with my lunches during the week. It holds up well!

Ingredients

8-10 cups green cabbage, shredded
1 cup canned, full fat coconut milk (we use the Native Forest brand. Make sure you shake the can first)
2 tablespoons raw apple cider vinegar
1 tablespoon raw honey
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
You could also add some shredded carrots for an additional pop of color!

Directions

Whisk together coconut milk, apple cider vinegar, raw honey, sea salt, pepper, onion and garlic powder, and celery seed for the dressing. Set aside.

Shred one head of green cabbage. I cut mine into chunks, cutting off the tough, inner triangle piece at the base as shown in the picture below. I used the shredding attachment on my food processor and just pushed the pieces through the tube, but you could also use a knife or a box grater.

Pour dressing over cabbage and toss to combine, so all of the cabbage is coated. Set in the fridge for at least one hour (but preferably a few hours or even overnight), so all of the flavors combine.

Set out for about 10 minutes before serving (that’s what I prefer) and toss just before serving, as the dressing settles a bit at the bottom of the bowl. Enjoy!

How I Found My Voice and Came Alive: A Lesson in "Going for It"

By Rachel Druckenmiller

On September 7, 2014

In My Story

As I mentioned in my initial post, most of what I write is about food…but a portion of this blog is about non-food nourishment, about the other ways we fuel ourselves and feel alive.

Being well is about more than just what we eat, even though that plays a big part.

It’s also about finding what nourishes our body, mind AND soul.

A special event at one of my best friend’s weddings prompted me to share this part of my story!

————————————————————————————————————————————————

I’ve always liked to sing.

I grew up belting out the likes of Mariah Carey, Celine Dion, and Desiree, and Shania Twain from the dining room of my childhood home. I made sure all of the doors were closed, my headphones were snugly covering my ears, and the music was turned up to what was probably a deafness-inducing volume.

I never wanted anyone else to hear me, not even my family. Singing is such a personal, vulnerable thing. As a kid, I figured if I couldn’t hear myself, then no one else could hear me either.

I closed my eyes and drowned out the world around me, singing song after song, sometimes for hours at a time.

I was shy as a kid. Singing made me feel alive.

But the thought of other people hearing me sing frightened me. I went through middle school and high school absolutely terrified of singing in front of people.

What if they didn’t like my voice?

What if I didn’t sound quite like Mariah?

Would they reject me? Would they make fun of me?

Elementary and middle school weren’t exactly a walk in the park for me socially and feeling like I fit in was tough, so I was super sensitive to being rejected, disliked or made fun of.

The potential reward wasn’t worth the risk.

So, I avoided opportunities to sing publicly, despite the fact that I loved it…even though it made me come alive and filled me with joy.

I didn’t join the choir in high school (which so many of my peers joined and enjoyed). When I was within a group singing at a school liturgy or other public event, I softened my voice to a dull whisper if I thought anyone would be able to hear me.

For years, I silenced a very vibrant, authentic part of myself.

I took private voice lessons my senior year of high school and had my jaw just about lock for the first 10 seconds at our year-end recital. I had resisted having to sing publicly all semester but finally agreed to do it. I had chosen the haunting “Angel” by Sarah McLachlan, and I’m sure I looked haunted myself as I opened my mouth to sing. I had held back, afraid my voice might crack if I really went for it the way I did when I was alone.

Then, I went off to college. And something changed.

It was a Thursday night. Gospel choir practice was wrapping up. I had joined after witnessing the fun they had at their fall concert. The group was SO loud that I knew I would be able to preserve my vocal anonymity while still being able to sing.

I lingered around after practice, waiting until the last choir member left the chapel. Then, I decided to go for it.

I sauntered up to our gospel choir director, Eric Byrd, who is still one of the most alive and vibrant people I know, and told him I wanted to try out for one of the solos. I had thought about asking for weeks and finally chalked up the nerve to do it.

I knew I could do it…I just had to give myself permission to try.

He began playing the song on the piano, and in that moment, I took a deep breath…and sang.

I closed my eyes as I released the years of Mariah, Celine, and Shania I had kept locked up inside.

About a verse or so in, Eric bolted up from the piano, gave me a bewildered look as he smirked and shook his head in surprise and proceeded to knock over a nearby music stand.

“Where did that come from?!”

I sheepishly blushed and averted my eyes down. “I don’t know,” I told him. “I’ve always been afraid of singing in front of people…but I really wanted to do this.”

I raised my eyes and formed a smile. He was smiling, too.

I got the solo.

I had come alive.

One of the ways we nourish our bodies and our souls is by doing things that make us come alive, things that bring out our truest, most authentic selves.

Since then, singing has been an integral part of my story and my journey.

It’s how my husband and I first connected in college, as he would play piano and I would sing along with him in our campus chapel.

It was the bond between us as we joined our first church choir together during his last 2 years of college.

It’s become part of how we serve our current church, Horizon Church of Towson, on Sunday mornings, along with the rest of the music team.

Recording Christmas carols with Horizon Church…never thought I’d be doing this!

And it’s just something that, regardless of where I am, brings me joy.

A few weeks ago, I had the honor and privilege of singing a duet with the band (Sly45) at one of my best friend’s weddings.

I was so excited!

The lyrics effortlessly spilled out as I soaked in the moment, appreciating the gift of music, the joy of singing, and the happiness of the day.

What if I’d never gotten past my fear?

What if I had refused to make myself vulnerable for fear of rejection or not being “good enough”?

I’m with the band 🙂 Never thought I would do something like this!

After the song was finished, the groom came up to me, hugged me and said, “That was like the best wedding present ever.”

Do you ever feel like you’re trying to “find your voice” or truly come alive?

What would you do if you weren’t afraid of failing? Rejection? Disapproval?

Think of ONE thing that scares but also excites you. What can you do to move one step closer to tackling it?

Give yourself permission to think about the potential for what could happen…and go for it!

How I Found My Voice and Came Alive: A Lesson in “Going for It”