Green Salsa

 
It's exactly what it sounds like.
Green.
Or at least greener than red salsa...

Hm... I'll start over.

Come try this great healthy Green salsa :-D! It happens to be quite delicious as well!

Ok, did I sell it to you now? I'm hopeless today! Words just wont come out of my mouth the way I want them to and this is why without further ado I'll just leave you with the recipe.
Here it is :-)!

Green Salsa

- 3-4 medium-large tomatoes finely chopped
- 1 onion finely chopped
- 1-2 large handfuls of kale (depending on how "green" you want it)
- a handful of chopped coriander/cilantro
- 1/2 tsp ground cumin
- 1 garlic clove
- a knife's tip of Sambal Oelek
- a dash of lime or lemon juice
- a pinch or two of brown sugar
- salt
- pepper

Chop everything up small and mix it together to make a delicious salsa. I ran the kale, garlic and cilantro in a food processor to get it really small. Use when you make gluten free and vegan enchiladas, or go try a Salsa Salmon!?!?!? ;-)

Good Luck!
-Josefine

Olive & Spinach Tapenade

Here is a great versatile little recipe for you! You can use this as a dip, or spread or as a snack to dip your popcorn in... Yeah.. you can use it for anything! But because it does have raw garlic in it make sure your not going on a date or something that day ;-)!

I love olives, I love garlic. Spinach is great for you, as is flaxseed oil. And lemon ties it all together. Yeah this is a win! 

My sister was the first one to open my eyes to tapenade years ago! And I am still thanking her. Specially now that I am on a constant lookout for a good spread to replace my previous obsession with good salty butter. So thaaaaank you JJ <3

Olive & Spinach Tapenade

- 1 dl black olives (heaped)
- 1 dl green olives (heaped)
- 1 garlic clove
- 10 ml flaxseed oil
- handfull of fresh parsley
- a large handfull of spinach (or as much as you can pack in there)
- a splash of lemonjuice


Add all ingredients to a food processor and pulse until a nice smooth texture. serve and garnish with a sprinkle of fresh parsley. Yum!


Good luck!
-Josefine

Gluten/Dairy Free Carrot and Zucchini Muffins

Yay for amazing days! 

This morning the girls slept in so I called Ellie's daycare and told them today was a home day. with BEAUTIFUL weather it was meant to be.

Out we go!

But before we go I wanted to try making up my first muffin recipe.
I know what needs to be in a cupcake/muffin recipe in general as I have made so many in my days, but I have never made a Gluten/dairy/fat free one!?!? I have read many suggestions on Pinterest about each area (gluten, dairy, vegan, fat free) but never combined them all into one muffin before. so this is a total experiment and I am currently waiting for them to come out of the oven..... 

 

...........And the result is in...... quite AMAZING!!! I can hardly believe it! Super moist, soft and bouncy, sweet but not tooo sweet and with a nice kick of cinnamon. The fact that the kids had one at the park and have been beeeeeeeeegging me for more is good enough of a review for me! Plus my neighbor stopped by and I stuffed one down her throat as well, And she approved big time!!!  

These shall be made again... probably often! And at 0.5 g of saturated fat per muffin I'd say that's a winner! I did decrease the oil I normally would have intended on using, by replacing half of it with Applesauce, and it worked a treat! As you will see later on in the recipe I used a sugar replacer called Eritrytol which can be found in all swedish Health food shops and now also in our grocery shops. It's the natural sugar that comes from pears, melons and mushrooms. And what is so amazing about it is that it doesn't affect your blood sugar at all.  So Yeah, give it a whirl. Here it's called "Sukrin".

Muffins at the play park!!!

Gluten/Dairy free Carrot and Zucchini Muffins

- 3 dl Gluten Free flour of choice (could use a combination of flours)
- 1/2 tsp vanilla powder
- 1/4 tsp xanthan gum
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon

- 1 egg (can be replaced with 2 egg whites for less saturated fat)
- 1 egg white
- 1 dl sugar of choice (I used half stevia/eritrytol sugar and half brown sugar)
- 1/2 dl unsweetened applesauce
- 1/2 dl extra virgin olive oil

- 1 dl finely grated carrots (slightly heaped)
- 2 dl finely grated zucchini (slightly heaped)


Turn on the oven to 175 Celcius. Combine all the dry ingredients in a bowl and sift back and forth to another bowl a couple of times to make sure they are all properly incorporated. 

Grate the Carrots and Zucchini finely. I used one small to medium carrot and about a third of  a zucchini to make heaped dl measures of both. 

 
Mix egg whites/egg with the sugar for a long time in a separate bowl till quite fluffy. Add the applesauce, EVOO and sift in half of the dry ingredients. Mix on very slow until it's all just incorprated. Then fold in the carrots and zucchini and the rest of the dry mix. Do not over mix as you want as much of the air in there as possible. 

 

Spoon into the muffin cases and bake for 15-20 min in the oven. Keep an eye though as all ovens work different! I checked with a toothpick after a while. This will make just about 12, but I would recommend making a double batch as they are delicious and the whole family will eat them, not just you. I guarantee it!!!  

 

UPDATE!
So for all of you who are in Sweden probably can't get a hold of Xanthan Gum (I bought mine in the UK) So I would recommend using psyllium fiber instead. I have tried this recipe again and used 1/2 tsp instead of 1/4 tsp of XG.

The other thing I tried is using just egg whites instead of the egg, and if anything it was better! Soooo high and fluffy. Loved it! And with less saturated fat, that's nothing but win's all round! So in total I ha 3 egg whites instead of 1 egg and 1 egg white.

Good Luck!!!
-Josefine

Finishing the day with Colours

So today I've had my kale, I've had my vitamin d, my omega 3's, my sulfurs and of course veeery little saturated fat! The only things missing to make this a perfect OMS day is having my colours. And by colours I of course mean colourful vegetables and berries.

So I was standing in the kitchen wondering what to make for a little evening snack. The kids were in bed, hubby is at his friends house watching the champions league final and I'm peckish... You know the scene ;-)! 

.....And instead of making a gluten free cupcake as was the plan at first, I realise that I'm a few veggies away from a oms/terry Wahls protocol hattrick! So I cut up some carrots made some hummus and made a berry and basil drink that was quite delicious indeed!


I am looooving super healthy food!!! Who would have thought?! 

Berry basil drink

- handful of frozen raspberries

- handful of frozen blueberries

- 1/2 tbsp honey

- 5-7 leaves of fresh basil

- 2-3 dl of cold water (I wanted mine watery like a juice rather than a smoothie) 

Blend and enjoy! :-)

Good luck!

-Josefine