tag:blogger.com,1999:blog-26583483623222175542024-03-09T18:46:32.699-08:00Honey & BrieBree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-2658348362322217554.post-26318112258922507162017-05-15T15:37:00.002-07:002017-07-06T15:31:29.218-07:00Paleo Salted Dark Chocolate Chunk CookiesI'm really picky about my chocolate chip cookies. They have to be crispy, yet still chewy and soft in the center. You want a certain amount of crunch and chewiness at the same time. I like them pretty thin, and not the slightest bit cakey.<br />
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Now that's hard to come by for a "healthier" cookie. But I think I found a winner.<br />
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These cookies are RIDICULOUSLY good and guilt-free. Full of almonds, dark chocolate, ghee, and flax, you're literally nourishing yourself with every bite! Well, almost. There's also some sugar in there, but at least you can feel good about eating these kind of cookies.<br />
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I adapted <a href="http://carolines--kitchen.com/dark-chocolate-chunk-cookies-sea-salt/" target="_blank">this recipe</a> I came across and these really are the best paleo cookies I've made to date. And what better day to make cookies than on National Chocolate Chip Cookie Day!<br />
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Ingredients: (makes 8 large, 5 inch cookies)<br />
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1 cup blanched almond meal<br />
1/4 cup tapioca flour<br />
1/4 tsp pink salt<br />
1/2 tsp baking soda<br />
1/4 cup creamy almond butter (I used Trader Joe's raw almond butter)<br />
1/2 cup packed coconut sugar<br />
1 tbsp pure maple syrup<br />
1 tsp vanilla<br />
1/4 cup ghee (melted and cooled)<br />
1 tablespoon ground flaxseed meal<br />
3 tablespoons water<br />
3 oz of dark chocolate, chopped (I used Eating Evolved Caramel Crunch)<br />
flakey sea salt for sprinkling<br />
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Preheat oven to 375. In a bowl combine the flax meal and water and let sit for five minutes. In another bowl add almond flour, tapioca flour, salt, and baking soda and set aside.<br />
Back to the flax mixture, add melted ghee, almond butter, coconut sugar, maple syrup, and vanilla and mix well, then add the dry ingredients and chopped chocolate and mix until combined.<br />
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Scoop dough into about 1 1/2-2 inch rounds and place on baking sheet, making sure cookies are at least 2 inches apart. Flatten down with fingers until its about half as thick. Sprinkle each cookie with flakey sea salt. Bake for 9-10 minutes or until cookies begin to brown slightly around the edges.Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com4tag:blogger.com,1999:blog-2658348362322217554.post-35497204245767456232017-05-13T16:01:00.001-07:002017-07-06T16:16:38.973-07:00Truffled Polenta and Eggs with KaleI make polenta all the time and I often have a small amount leftover. Rather than throwing it out, I save the leftovers for breakfast the next morning. You can make this breakfast using leftover polenta, or you can make it fresh. Either way, it's a delicious and decadent breakfast for any occasion. And why not try it out this Mother's Day and wow your family?!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaRim1XYwSTqfJKmtUXAqktOWIIXnT42fSqx4ZwquO-GC3V5c-w9kRNy5caPH0ruK0jOuTGo_Pwgq8Tmo5pm8zBRjtq_8aRl-TEYUXwuFLeXq4e7UvLPJgjXRrXqx_feW7SzVhG5QjCo/s1600/BristolMaternity-2.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="1068" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaRim1XYwSTqfJKmtUXAqktOWIIXnT42fSqx4ZwquO-GC3V5c-w9kRNy5caPH0ruK0jOuTGo_Pwgq8Tmo5pm8zBRjtq_8aRl-TEYUXwuFLeXq4e7UvLPJgjXRrXqx_feW7SzVhG5QjCo/s1600/BristolMaternity-2.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6bwPq5yY0rJGIvP5PqWPbuX1UlHCUjKpsVyZ2n3Rk1ZzLFvoHqN3LmBH_n96iGd5WXCI35VffN90qwWGD66UPkhoebnDWs5hWnS9nCm9ld8tOTgtnnASHKtmTl44r1yOsQGK2itzIMU/s1600/BristolMaternity-5.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="1068" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6bwPq5yY0rJGIvP5PqWPbuX1UlHCUjKpsVyZ2n3Rk1ZzLFvoHqN3LmBH_n96iGd5WXCI35VffN90qwWGD66UPkhoebnDWs5hWnS9nCm9ld8tOTgtnnASHKtmTl44r1yOsQGK2itzIMU/s1600/BristolMaternity-5.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIX4b757DFCK2TLiLrSvXGwZrO2-n4I_vvziQk1_3V2cFOyieNIrMdCE94cYNSs7EI-p0O3M5N7UMDkhzKGY0jQXArAnYkibkL29E0J3dGhh-zkk3wxado9k8c5bWUPi_Leis-PQELTRI/s1600/BristolMaternity-6.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="1068" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIX4b757DFCK2TLiLrSvXGwZrO2-n4I_vvziQk1_3V2cFOyieNIrMdCE94cYNSs7EI-p0O3M5N7UMDkhzKGY0jQXArAnYkibkL29E0J3dGhh-zkk3wxado9k8c5bWUPi_Leis-PQELTRI/s1600/BristolMaternity-6.jpg" /></a>
I make polenta all the time and I often have a small amount leftover. Rather than throwing it out, I save the leftovers for breakfast the next morning. You can make this breakfast using leftover polenta, or you can make it fresh. Either way, it's a delicious and decadent breakfast for any occasion. And why not try it out this Mother's Day and wow your family?!<br />
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I prefer the taste of vegetable broth in my polenta, but feel free to use any kind of broth that you like. I always add a tablespoon of butter to finish it off, and a bit of organic parmesan cheese to make it extra creamy. You can easily leave the butter and the cheese out, however.<br />
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I topped mine with a drizzle of truffle oil, but it would be even more decadent with crispy prosciutto crumbled on top, if you're a meat-eater.<br />
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Ingredients: (for 6 people)<br />
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6 pasture raised eggs<br />
6 cups of chopped kale<br />
1-2 tablespoons olive oil<br />
pink salt and pepper to taste<br />
truffle oil<br />
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For the polenta:<br />
1 cup of organic polenta<br />
5 cups of vegetable broth<br />
1/2 cup parmesan cheese<br />
1 tablespoon organic butter<br />
1/2-1 teaspoons of pink salt to taste<br />
1-2 tablespoons truffle oil<br />
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(Skip this step and simply reheat your polenta if you're not making it fresh )<br />
Begin by boiling your vegetable broth, then slowly whisking in the polenta corn grits. Lower heat and let simmer for about 30 minutes, whisking frequently. After 30 minutes have passed, add butter, truffle oil, parmesan, and salt, and whisk until creamy. Set aside.<br />
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In another pan sauté the kale with olive oil on low heat, adding salt and pepper to taste. Once the kale is soft, plate the kale on top of large dollop of polenta, then set aside. Begin to fry the eggs, one to two at a time (or however many will fit in your pan) and top the kale and polenta with the fried egg. Finish with a sprinkle of pink salt and a small drizzle of truffle oil.<br />
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<br />Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com1tag:blogger.com,1999:blog-2658348362322217554.post-20260612219215128352017-05-10T13:58:00.002-07:002017-07-06T15:30:28.030-07:00Maple Sea Salt Almond MilkI often forget just how easy it is to make homemade almond milk, and how much better it is for you. Don't get me wrong, I definitely buy almond milk from the store, but it gets to be super expensive when you're going through one to two half gallons a week. You can easily buy a bag of almonds (or cashews or hazelnuts!) from Trader Joe's for about 7$, and make about three, half-gallons of almond milk. So you're saving money, plus it's not full of gums and strange ingredients, and it actually tastes better!<br />
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And here's the best part: you don't even have to let the nuts soak overnight if you don't have the time! This milk can be made in about five to ten minutes. However, you CAN soak the almonds for 12-24 hours for extra creamy almond milk and just skip the whole boiling process in the recipe below.<br />
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I also started using an <a href="https://elliesbest.com/shop/pro-quality-nut-milk-bag/">Ellie's Nut Milk Bag</a> for the first time, and let me tell you, it's a game-changer. It was so much easier to clean than the huge cheesecloth that I've been using, and it doesn't absorb the liquid like a cheesecloth does, AND it's super affordable. You can use the code "honeyandbrie" for 10% off your order.<br />
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So without further adieu, here's the recipe for the tastiest homemade maple sea salt almond milk. Feel free to cut the water in half for a homemade coffee creamer. I hope you enjoy it!<br />
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Ingredients:<br />
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1 cup raw almonds<br />
3 cups filtered water<br />
2 tablespoons pure maple syrup<br />
1/2 tsp vanilla extract<br />
pinch of pink himalayan sea salt<br />
Extra filtered water for boiling<br />
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Put almonds in a pot with about 2 cups filtered water and bring to a boil. Once the water has boiled for one minute, strain the almonds and rinse under cold water until cool. Peel the skin off the almonds by gently pinching between your fingers, and discard the skins.<br />
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Place almonds in a blender with 3 cups of filtered water and blend until smooth.<br />
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Pour the milk into a <a href="https://elliesbest.com/shop/pro-quality-nut-milk-bag/">nut milk bag</a> or cheesecloth, and squeeze as much of the milk out as possible into a clean bowl.<br />
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Add the maple syrup, vanilla, and salt to the bowl and mix, then transfer milk into pitcher of choice. Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com1tag:blogger.com,1999:blog-2658348362322217554.post-47915601240357314862017-04-27T09:20:00.001-07:002017-07-06T15:42:33.281-07:00Fluffy Omega-3 PancakesI came up with this recipe completely by accident, but it turned out to be the best accident ever. These pancakes are ridiculously fluffy and flavorful, and full of good-for-you ingredients. They're super filling and chalk-full of omega-3's, fiber, and protein, keeping you full for hours with zero guilt.
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Ingredients:<br />
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1 1/2 cups oats<br />
2 eggs<br />
2 tablespoons chia seeds<br />
2 tablespoons hemp seeds<br />
1 tablespoon maple syrup or honey<br />
1/2 teaspoon vanilla extract<br />
1/2 cup kefir or yogurt<br />
1 banana<br />
1/4 cup almond milk<br />
1/4 teaspoon pink salt<br />
1/2 teaspoon baking soda<br />
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In a blender or food processor add all the ingredients except the baking soda and process until smooth. Fold in the baking soda and let the mixture sit for 10 minutes. Cook pancakes on a skillet with ghee or coconut oil, on medium low heat. Serve and enjoy!<br />
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Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com1tag:blogger.com,1999:blog-2658348362322217554.post-48078548014743771002016-05-25T22:07:00.000-07:002016-07-28T09:24:37.882-07:00Mighty Bars Okay, I officially suck at blogging. It's been close to two years since I last did a blog post. I'm in desperate need of a blog redo, it looks pretty bad right now so don't judge.<br />
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Since my last post, I've gotten pregnant, given birth to a cute little girl, and been taking care of her during the day while I also work part-time from home. Needless to say, I've been BUSY. And a lot has changed, but I can fill you in later. Plus, I'll admit, I'm a bit lazy. Blogging is a lot of work! <br />
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<img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/grandmas_20_zpsazwzuacn.jpg" height="500px" /><img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/grandmas_22_zpsrahse3pz.jpg" height="500px" /><br />
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Anyways, I finally got around to trying out a new recipe, which I haven't done in, I dunno, well over a year. Honestly, the last thing I want to do at night these days is cook. I'm so exhausted at the end of the day that I'd rather order take out or pop some frozen ravioli in a pot and call it dinner. Apparently this is what life as a mother is like. Unless you're super mom and can do it all, which I am not.<br />
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So I came up with this recipe last weekend while baby girl was taking a nap. I had tried Cafe Gratitude's Mighty Bars at a friend's event in Orange County and I fell in LOVE. I wanted to make my own version at home that didn't cost an arm and a leg, because let's be honest, children not only steal all you're energy, but they steal all your money too. And I'm broke these days.
Here's my version of these bars. You guys, they are SO GOOD.<br />
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They might not have exactly the same ingredients as the real thing, but who cares, right? They're delicious, and good for you. A perfect pick-me-up in the afternoon or as a post-workout snack. I made half of them as bars, and half of them as delicious little chocolate covered balls with sea salt on top. You can do either or both. And feel free to change up the ingredients and throw in what you want.<br />
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<img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/grandmas_18_zpsojxpmiq6.jpg" height="500px" /><img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/grandmas_11_zpsjnovq1d0.jpg" height="500px" /><br />
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1/2 cup dates, pitted and soaked in hot water for 15 minutes<br />
1/2 cup <a href="https://nuts.com/driedfruit/goji-berries/premium.html"><b>goji berries</b></a>, soaked in hot water for 15 minutes<br />
2 tablespoons almond butter<br />
1 tablespoon ground flax<br />
2 tablespoons<b> <a href="https://nuts.com/cookingbaking/chia-seeds/premium.html">chia seeds</a></b><br />
1 tablespoon coconut oil<br />
1/2 cup sunflower seeds<br />
1/2 cup <a href="https://nuts.com/snacks/pumpkinseeds/pepitas-raw-noshell.html"><b>pepitas</b></a><br />
1/2 cup <a href="https://nuts.com/nuts/hazelnuts/"><b>hazelnuts</b></a><br />
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Throw all the ingredients in a food processor and pulse until it starts to come together. You can test it out by squeezing a small ball in your hands, it should hold together a bit and not fall apart. Place in a 8 x 8 baking sheet lined with parchment paper and smooth it out as evenly as possible. Melt the dark chocolate bar and poor on top, topping with a bit of sea salt if you wish. Trust me, you wish.
Place in the fridge for 30 minutes or the freezer for 15, or until the chocolate is set. Cut as you wish and store in the fridge!Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com0tag:blogger.com,1999:blog-2658348362322217554.post-72440026067780726582014-07-10T17:43:00.001-07:002017-07-06T15:56:20.314-07:00Rosemary Olive Oil Crackers (GF)I started making these crackers after coming across <a href="http://www.forkandbeans.com/2014/01/10/gluten-free-vegan-crackers/">this recipe</a> for vegan gluten-free crackers. So many crackers in stores nowadays are full of enriched flour and ingredients that I can't pronounce, so I wanted to make my own. I like knowing what I'm putting into my body.<br />
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</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT79ZTX9KIDgXlsMBqKcIPVGsdq05VgJbsl8-RUAQ4tLRjkNeZN0GTmqkV2jCOeuVp6a_Ve1DtP7SPYQ57w_Ce3WEcOR6jXXiEZVt26J359-1i_Av4ByVyLXltZz2I-qBRLLEoC_tbq3k/s1600/waffles_20.jpg" imageanchor="1"><img border="0" data-original-height="1067" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT79ZTX9KIDgXlsMBqKcIPVGsdq05VgJbsl8-RUAQ4tLRjkNeZN0GTmqkV2jCOeuVp6a_Ve1DtP7SPYQ57w_Ce3WEcOR6jXXiEZVt26J359-1i_Av4ByVyLXltZz2I-qBRLLEoC_tbq3k/s1600/waffles_20.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOd2vuyOVkZAxXdcABIBdGfwCtzuw_sMtE2niG8WKCnESTnlRkisnzHnHYjNJM-Y1eZs3rbhcEfoKR6UQkGrS8YwI9eqBx-m3aZkLXrm7EGU8aYrzrmZsprpkll6HNUhfZksbynQE7Z8/s1600/waffles_23.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="1067" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOd2vuyOVkZAxXdcABIBdGfwCtzuw_sMtE2niG8WKCnESTnlRkisnzHnHYjNJM-Y1eZs3rbhcEfoKR6UQkGrS8YwI9eqBx-m3aZkLXrm7EGU8aYrzrmZsprpkll6HNUhfZksbynQE7Z8/s1600/waffles_23.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJI5t3pgSKp54uPe24UM6egkis7PSuxeCe2wZOITnu_Oe9LV32CXfHV_Uq1f57TIohBgj85-ZYXLjwbUI3awDzEZYqAZpjgqConEw0JwBCxnzcg4uuB0hQDYwg9wCqrAGU6p43Cg6nQQQ/s1600/waffles_25.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="1068" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJI5t3pgSKp54uPe24UM6egkis7PSuxeCe2wZOITnu_Oe9LV32CXfHV_Uq1f57TIohBgj85-ZYXLjwbUI3awDzEZYqAZpjgqConEw0JwBCxnzcg4uuB0hQDYwg9wCqrAGU6p43Cg6nQQQ/s1600/waffles_25.jpg" /></a>
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I adapted this recipe according to what I had at home. They're a huge hit here, I make them every week or two and keep them in an airtight container.<br />
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Feel free to get creative with them. You can sprinkle garlic granules or onion powder for extra flavor. Personally, I like the rosemary-olive oil combination best.<br />
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Ingredients:<br />
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1 1/4 cup gf oat flour<br />
3 tablespoons ground chia seeds (measured after grinding)<br />
1 tablespoon chopped fresh rosemary<br />
1/2 tsp salt<br />
3 tablespoons olive oil<br />
1 tablespoon maple syrup or honey<br />
1/4 cup filtered water<br />
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Preheat your oven to 375 degrees.<br />
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In a bowl combine all the ingredients. Mix well and let sit for a minute or two. It will appear to be too wet but as it sits the ground chia seeds will start to absorb the liquid. Remove from bowl and knead until it forms a nice dough.<br />
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Split the dough in two even rounds and roll each one out between to pieces of parchment paper. You want the dough to be very thin, like a cracker, but not so thin that it would rip. Cut the dough into any shape you want, I've done squares, rectangles, diamonds, and circles (with a small biscuit cutter). Place on a parchment paper-lined baking sheet making sure to leave about a centimeter of space between each one. You may have to bake in two rounds if you can't fit them all on one sheet.<br />
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Bake for 10-12 minutes, or until lightly golden, making sure to check half way through. Sprinkle with sea salt once you remove from the oven and enjoy!<br />
<br />Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com0tag:blogger.com,1999:blog-2658348362322217554.post-21387570904039639772014-07-10T16:13:00.003-07:002021-01-23T13:50:39.211-08:00Copycat Levain CookiesI went to New York last summer and stopped by Levain Bakery after a friend told me I had to try their cookies.<br />
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Since then, I've been completely obsessed with trying to recreate the recipe at home. I tried a ton of recipes, read a ton of blogs/forums/discussions regarding the potential 'secret ingredients' in these delicious cookies.
I tried letting the dough rest 36 hours, I tried adding cornstarch to the dough, I tried all different baking temperatures, and I even tried adding powdered sugar instead of granulated sugar.
I could never quite get the recipe right, somethings was always off.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPc2oguNw45-LulOATORpWTGDiLnvhq-89FOzy3_uiLSNePWgqBZ4LwYNiK53RwLWx_RW2jQdzli3iW7cOzhVTVVeiAjIMgGuEf0mBZ3cu2J4hUBL-nLllvW7CNP3SJIUaCoZyxetZus/s1600/levain_7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPc2oguNw45-LulOATORpWTGDiLnvhq-89FOzy3_uiLSNePWgqBZ4LwYNiK53RwLWx_RW2jQdzli3iW7cOzhVTVVeiAjIMgGuEf0mBZ3cu2J4hUBL-nLllvW7CNP3SJIUaCoZyxetZus/s1600/levain_7.jpg" /></a></div>
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Until now.
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I think I have discovered a way to recreate the Levain Bakery chocolate chip cookie at home.
It came to me out of no where after I was reading a forum about the bakery. Someone mentioned that they thought Levain Bakery used super hot bread baking ovens to get their cookies to crisp up so perfectly. So I thought to myself, okay, I'll try to mimic the ovens by preheating a baking sheet in the oven and throwing some ice cubes on it after putting the cookies in the oven.<br />
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I had attempted this cookie recipe several times and given the batches to my husband to take to work. His coworkers would always ask him when I was going to make my "scone cookies" again. I didn't think anything of it at first-maybe it's their shape?<br />
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Then it hit me. Why am I not making these using a scone baking technique?! I mean, it makes perfect sense. The Levain cookies are buttery and fluffy, yet perfectly crisp on the outside. Unlike any cookie I've ever had before… EXACTLY. So I decided to cut in the butter rather than beat it until it's fluffy, like all the other chocolate chip cookie recipes out there.<br />
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BINGO. This created the fluffy cookie texture that I wanted. Also, after much trial and error, I decided on a combination of bread flour and cake flour for the cookies, rather than all-purpose flour. Combined with under-baking and the high oven temp/ice cubes, I was able to create the BEST copycat cookie recipe (I think) so far. Give it a try and be sure to tell me what you think.<br />
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Personally, I don't add walnuts to the cookies because I don't like walnuts, but feel free to add them.
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I also made mine half the size of the real Levain cookies, but you can do whatever you want. The recipe below calls for the normal size, but feel free to make them half that size and cut the baking time down to about 9 minutes<br />
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Ingredients:<br />
<br />1 3/4 cups cake flour<br />
1 cup bread flour<br />
1 cup brown sugar<br />
1/2 cup granulated sugar<br />
1 tsp baking powder<br />
1/4 tsp baking soda<br />
1 tsp salt<br />
2 sticks COLD unsalted butter, cubed<br />
2 eggs (cold)<br />
1 tsp vanilla<br />
1- 1 1/2 cups good quality chocolate chips<br />
3/4 cup toasted walnuts (optional)<br />
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In a bowl whisk together eggs and vanilla and set aside. In a separate bowl sift together first 7 ingredients (dry ingredients). Cut the butter into the dry ingredients until it resembles crumbles. Pour in the egg mixture and mix until it’s no longer crumbly and holds together. Carefully add in chocolate chips and incorporate. Do not over mix, you want them to be rough and scone-like.<br />
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Set oven at 425 degrees and place a baking pan on the bottom rack to heat up (for the ice cubes).
When the oven has reached 425 degrees, remove the dough from the refrigerator and scoop the dough into baseball sized mounds. (Yes, I said baseball sized. If you have never had these cookies, they are MASSIVE). You want it to look rough, not smooth like a ball.<br />
Place dough mounds in freezer for 15 minutes. After 15 minutes, arrange the dough mounds on a greased baking sheet. Place on the center rack of the oven. Add 5 ice cubes to the empty baking pan in the oven and close the oven door immediately. This creates steam to give the cookies that wonderful crispy outer layer.<br />
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Bake for 12-15 minutes, depending on your oven and the size of your cookies, and watch closely. Ideally you want them to have a light golden color, but also appear to be under baked.<br />
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Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com4tag:blogger.com,1999:blog-2658348362322217554.post-76654559615713656212014-03-19T10:41:00.002-07:002014-03-19T10:41:28.899-07:00Weekly MenuI decided to start posting my dinner menus for each week. I usually write each meal down on our chalkboard and let my husband choose which one he wants for dinner. It leaves room for about as much spontaneity as possible with meal planning. Here's our menu from last week!
<img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/1395181475672226IMG_2762_zpsfc3f3dfc.jpg" height="550px" /><br />
I feel that it's important to have a good mixture of meals. Some vegetarian, some vegan, some paleo, and some that are just flat out fattening and indulgent. We love to have 'app night' about once every two weeks. If it weren't for the fact that I'm trying to stay away from cheese, I would have it every night. Cheese is my weakness. Along with fries… and burgers… and bread… Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com0tag:blogger.com,1999:blog-2658348362322217554.post-18268926536065127082014-03-19T10:27:00.000-07:002014-04-29T08:55:43.955-07:00Peanut Butter-Banana Green SmoothieThis smoothie is so incredibly easy and so delicious. The peanut butter flavor over powers all of the veggie flavor, and it's super creamy and sweet from the bananas and dates. I love to have this smoothie for breakfast, or even as a post-workout meal. It holds you over for hours.<br />
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<img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/smoothie_zpse8366ced.jpg" height="550px" /><img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/smoothie_2_zps9cdc9951.jpg" height="550px" /><br />
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I use an organic, non-GMO powered peanut butter because it's lower in fat and calories spoonful for spoonful than regular peanut butter, but you can use any type of nut butter you like. The great thing about this smoothie is that it's super versatile, you can throw in pretty much any veggies you like, given that the flavor is not too over-powering. Some great add-in's are kale, spinach, avocado, zucchini, or any mild tasting vegetable or fruit. However, using banana is key in this recipe as it allows for the smoothie to be creamy.<br />
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Ingredients: 1 serving<br />
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1 chopped frozen banana<br />
1 date (optional)<br />
1 cup almond milk<br />
1 cup spinach<br />
1/2 cup chopped zucchini<br />
1 tablespoon peanut butter powder (or regular peanut butter)<br />
sweetener to taste (stevia, honey, maple syrup, agave, etc)<br />
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Place all ingredients into a blender and blend on high until smooth and creamy.
Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com0tag:blogger.com,1999:blog-2658348362322217554.post-14003175629465461512014-03-18T15:23:00.001-07:002014-03-18T15:23:48.750-07:00Cauliflower Crust Pizza RevisitedI posted a cauliflower crust pizza recipe last year, but since then I'm come to perfect my recipe. With the addition of coconut flour instead of almond flour, I've discovered that the pizza gets much more sturdy after baking. I also added some mozzarella cheese in with the cauliflower 'dough' to help hold it together and give it a bit more crunch. This one definitely holds up, no silverware needed!<br />
Give it a try!
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Due to the fact that my husband gets home so late from work, I only have horrible lighting to work with. Hopefully I'll be able to take better photos soon!<br />
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<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/waffles_6_zps906479f7.jpg" /><img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/waffles_zps2135741e.jpg" /><br />
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Ingredients: Serves 2 people (you can easily double the recipe if you'd like)</div>
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1/2 head of cauliflower, cut into florets</div>
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1/4 cup shredded mozzarella cheese</div>
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1/4 cup parmesan cheese</div>
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1 tablespoon coconut flour</div>
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1/8 teaspoon garlic powder (or 1 clove of minced garlic)</div>
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1/8 teaspoon dried basil</div>
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1 teaspoon psyllium seed husks (will work without it)</div>
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1 egg</div>
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In a steaming pot steam the cauliflower florets until soft and set aside to cool.</div>
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In a bowl mash or rice the cauliflower florets until they resemble white rice. Place the riced cauliflower in a mesh cloth or rag and squeeze excess water out over a bowl or into your kitchen sink. You really want to squeeze the crap out of it and get as much water out as possible, thus allowing your crust to get nice and crispy. </div>
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Preheat oven to 375 degrees.</div>
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Return riced cauliflower to a bowl, it should resemble a dry puree or dough. Add in all the remaining ingredients, mixing and kneading well until completely combined. On a baking sheet lined with parchment paper (that has been sprayed with cooking spray or oil) mold the cauliflower dough into a rectangular shape. I find the rectangle shape allows the dough to crisp up the best, but you can also do two round personal pizza's instead.</div>
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Bake pizza for 20-25 minutes or until it just starts to brown on the top. Remove from oven and carefully add pizza toppings of choice. I did kale and mozzarella with truffle oil for me and pepperoni for my husband. Bake for another 10 minutes or so.</div>
Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com1tag:blogger.com,1999:blog-2658348362322217554.post-8441747583524832042014-03-13T16:48:00.001-07:002014-03-13T16:54:08.124-07:00Zucchini Waffles - Gluten FreeI came up with this recipe when I had some extra zucchini lying around, and I wanted to somehow sneak it into my husband's breakfast. He hates eggs/omelettes, so I had to do something sweet, but zucchini bread takes over an hour to make. So I came up with this zucchini waffles recipe and Brett LOVED them. They're full of good-for-you ingredients and you can't even taste the zucchini. Perfect for picky eaters.
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Ingredients: makes 2-4 waffles<br />
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<span style="font-family: inherit;">3/4 cup gluten free oat flour</span><br />
<span style="font-family: inherit;">1/4 cup buckwheat flour</span><br />
<span style="font-family: inherit;">1/2 cup almond flour</span><br />
<span style="font-family: inherit;">1 tsp psyllium seed husks</span><br />
<span style="font-family: inherit;">2 packets stevia</span><br />
<span style="font-family: inherit;">1 tbsp olive oil (or coconut oil)</span><br />
<span style="font-family: inherit;">1 egg (can sub chia or flax egg)</span><br />
3/4 cup almond milk<br />
<span style="font-family: inherit;">1 tsp vanilla</span><br />
<span style="font-family: inherit;">1 tsp cinnamon</span><br />
<span style="font-family: inherit;">1/4 tsp salt</span><br />
<span style="font-family: inherit;">1/2 tsp baking soda</span><br />
<span style="font-family: inherit;">1/2 cup grated zucchini</span><br />
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<span style="font-family: inherit;">Blend wet ingredients in blender, then pour into a bowl. Fold in dry ingredients. If batter is too dry, add </span>hour<span style="font-family: inherit;"> almond milk as needed. Pour batter into waffle iron as directed. Serve with pure maple syrup, fruit, or nut butter or choice.</span><br />
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<br />Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com0tag:blogger.com,1999:blog-2658348362322217554.post-33152813450460589452014-03-05T11:26:00.003-08:002014-03-05T11:33:48.343-08:00Meal Planning and Sample Grocery ListI've had a few people ask me about meal planning each week, so I decided to post my grocery list and meals I have planned for this week. This can give you an idea of exactly how easy meal planning can be, and it also helps to make your grocery trip a lot easier and quicker. Brett and I also never eat lunch out, unless we have a day off together, so I also included lunch meals/ingredients into the grocery list. We often eat leftovers for lunch, however.<br />
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Almost all of these meals are gluten free, however I do use some soy sauce that contains gluten. I choose to eat gluten when we eat out, in moderation, because it doesn't bother me all that much. I also firmly believe in EVERYTHING IN MODERATION. No foods are completely off limits, unless they're horrible for you. Like soda, in which case, I have zero desire to drink.<br />
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<u><b>Meals this Week:</b></u><br />
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<u>Monday:</u> Spring Rolls with Quinoa and Peanut Dipping Sauce<br />
<u>Tuesday: </u>Chicken Sausage and Lentil Veggie Soup<br />
<u>Wednesday</u>: Cauliflower Crust Pizza and Salad<br />
<u>Thursday: </u>Pho<br />
<u>Friday:</u> (Eat Out, Parent's in Town)<br />
<u>Saturday:</u> Mexican Black Bean Pizzas<br />
<u>Sunday:</u> (Eat Out)<br />
<u>Monday:</u> Chicken with Roasted Sweet Potatoes and Veggies<br />
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Lunches For Bree: Miso Soup with Veggies, Black Bean Patties and Salad, Zucchini/Cucumber Salad w/ Peanut Sauce, Tempeh and Veggies, Leftovers)<br />
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Lunches for Brett: Caprese Quinoa Salad, Leftover Soup, Leftover Cauliflower Pizza, Veggie Sandwich, Tomato Soup)<br />
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Breakfasts: Yogurt and Granola, Sweet Potato Muffins, Oatmeal and Almond Milk, Green Smoothies, Hard Boiled Eggs<br />
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This weeks menu is a bit different as I am having a flare up of silent reflux, and in order to get my acid back under control, I am having to cut back on all citrus, tomatoes, garlic, and onions. And sadly, coffee and wine, which is so hard for me. Anyways, back to this weeks grocery list. I put the meals that each ingredient will be used in in parentheses.<br />
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I go to two grocery stores because I know that some things are cheaper at certain places than others. And Whole Foods has certain ingredients that I can't get at Trader Joe's.<br />
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<u>Trader Joes:</u><br />
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1 Pack Organic Zucchini <b> (Sausage Lentil Soup, Lunches)</b><br />
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1 Bag Organic Broccoli Florets <b>(Pho, Miso Soup, Tempeh and Veggies)</b><br />
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1 Bag Organic Baby Romaine <b> (Pho, Salads)</b><br />
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1 Bag Organic Spinach <b> (Pho, Salads, Green Smoothies)</b><br />
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1 Bag Organic Sweet Potatoes <b> (Chicken w/ Roasted Sweet Potatoes and Veggies, Muffins)</b><br />
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1 Cauliflower head <b> (Cauliflower Pizza Crust, Chicken and Roasted Veggies)</b><br />
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1 Organic Cucumber <b> (Spring Rolls, Zucchini/Cucumber Salad, Miso Soup)</b><br />
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5 Bananas <b> (For my reflux and Smoothies)</b><br />
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1 Bag of Organic Quinoa <b>(Spring Rolls, Caprese Quinoa Salad)</b><br />
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1 Box Organic Tomato Soup <b>(Brett's Lunches)</b><br />
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1 Dozen Eggs <b>(Breakfasts)</b><br />
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1 Box Ginger Miso Soup Broth <b>(Pho)</b><br />
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1 Box Low Sodium Organic Chicken Broth <b> (Sausage Lentil Soup)</b><br />
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1 Package Organic Free Range Chicken Tenders <b> (Chicken and Roasted Veggies)</b><br />
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1 Bottle of Dark Horse Cabernet Sauvignon <b>(MY FAVORITE)</b><br />
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<u>Whole Foods:</u><br />
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1 Bunch Organic Asparagus <b>(Sausage Lentil/Veggie Soup, Chicken and Roasted Veggies)</b><br />
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2 Bunches Organic Kale <b> (Salads, Green Smoothies, Sausage Lentil/Veggie Soup)</b><br />
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1 Cantelope <b> (For my reflux)</b><br />
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1 Container Greek Yogurt <b>(Breakfasts)</b><br />
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1 Liter Almond Milk <b>(Breakfasts)</b><br />
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1 Bag of Dried Organic Black Beans <b>(Mexican Black Bean Pizza)</b><br />
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Aloe Juice <b> (For my reflux)</b><br />
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1 Package Raw Cheddar Cheese <b>(Mexican Black Bean Pizza, Snacks)</b><br />
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1 Bag Organic Brown Rice <b>(Just to have on hand)</b><br />
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1 Bag Organic Popcorn Kernels <b>(Snacks, Just to have on hand)</b><br />
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2 Perfect Bars <b>(Snacks)</b><br />
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<u>Things I Already Had at Home:</u><br />
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Mozzarella Cheese <b>(Cauliflower Pizza, Caprese Quinoa Salad)</b><br />
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Condiments for Dressings/Dipping Sauces <br />
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Brown Rice Thai Noodles <b>(Pho)</b><br />
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Dry Lentils <b>(Chicken Sausage Lentil/Veggie Soup)</b><br />
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Chicken Sausage <b>(Saved from last week and frozen for Soup this week)</b><br />
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Brown Rice Tortillas <b>(Mexican Black Bean Pizza)</b><br />
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Brown Rice Paper Wrappers <b>(Spring Rolls)</b><br />
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Coffee<br />
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Creamer <b>(So bad for us, but I can't live without my International Delight)</b><br />
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Tomatoes <b>(Caprese Quinoa Salad, Mexican Black Bean Pizza)</b><br />
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Garlic<br />
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Onions, Both Green and Red<br />
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Bread <b>(Gluten Free and Regular Crusty Table Loaf, kept in freezer)</b><br />
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Organic Vegan Frozen Black Bean Patties <b>(Bree's Lunches)</b><br />
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There it is, I hope that's not confusing. Just an example of how I try to use ingredients all week so that as little food as possible goes bad. You don't have to buy all organic, I just try to.<br />
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As I've been doing research on Silent Reflux lately, I discovered that a lot of packaged foods have acid added to them to increase their shelf life. While this is much more convenient for me, it isn't great for someone with excess acid. In fact, it's probably not great for anyone. So as a result, I've been looking more closely at ingredients list on the labels and discovered that SO many things have absorbic acid, lactic acid, or citric acid added to them. Even organic products. That is why for this week, and probably from now on, I bought dried beans and zero canned ingredients. We will see how that goes.<br />
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<br />Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com1tag:blogger.com,1999:blog-2658348362322217554.post-72727874928708486002014-02-28T15:58:00.002-08:002014-03-01T11:25:18.699-08:00Gluten Free Brown Butter Chocolate Chip CookiesI came across <a href="http://www.yammiesglutenfreedom.com/2013/09/simple-chewy-gluten-free-chocolate-chip.html">this recipe</a> a few weeks ago for THE BEST gluten free chocolate chip cookies made with gluten free oat flour. Since oat flour is so similar to regular flour it makes the perfect gluten free substitution.<br />
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<img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/waffles_11_zps0792ecdc.jpg" height="550px" /><img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/waffles_21_zpsc8604169.jpg" height="550px" /><br />
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These cookies are THE BEST gluten free cookies I have made to date. They're chewy, yet slightly crispy on the outside, and the brown butter makes them out of this world. And on top of that, they're free of white sugar, and the oat flour makes me feel a little better about eating them. Seriously, make these cookies. You will not be disappointed.
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<img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/waffles_16_zps1a09a8f4.jpg" height="550px" /><img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/waffles_24_zps2f298fa2.jpg" height="550px" /><br />
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<img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/waffles_22_zpsd4877c95.jpg" height="500px" />
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Ingredients:<br />
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1 stick of butter<br />
1/2 cup coconut palm sugar<br />
1/2 cup brown sugar<br />
1 egg<br />
1 teaspoon vanilla<br />
2 1/4 cup gf oat flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
3/4 cup chopped gluten free chocolate chips<br />
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In a small saucepan melt the butter on medium low heat, swirling around every once in a while for about 5 minutes, or until the butter browns. Immediately remove from heat and pour into a heat-proof bowl to cool.<br />
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Add palm sugar and brown sugar to brown butter and mix gently. Set aside to cool. Once cool, whisk in egg and vanilla to brown butter/sugar mixture.<br />
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In another bowl mix together oat flour, salt, and baking soda. Combine wet and dry ingredients, then add in chopped chocolate chips. Preheat oven to 400 degrees. Meanwhile, cover bowl with plastic wrap and set in fridge for 15 minutes while oven is preheating.<br />
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Scoop dough into mounds with an ice-cream scoop, or roll into 1 1/2 inch mounds. Bake for 6-8 minutes, or until they just start to brown. (I personally think they're better under-baked)<br />
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<img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/waffles_17_zps5bb519cd.jpg" height="500px" /><br />
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<br />Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com5tag:blogger.com,1999:blog-2658348362322217554.post-54509914018635712242014-01-09T12:03:00.003-08:002014-01-09T12:24:58.312-08:00Gluten Free Blueberry SconesI saw a picture of someone eating scones the other day, and I could not get them out of my head.<br />
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But when I think of scones, I think of butter and cream. And sugar. And deliciously crumbly little morsels of sugary crust with a soft and fluffy center.<br />
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<img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20140108_9498_zps8d0f16e6.jpg" height="500px" /><br />
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Then I decided I should make them. But the thought of all that cream and butter going straight to my thighs was a little off-putting. So I came up with this recipe that would make me feel a little less guilty about stuffing my face with one, or five, of these babies.<br />
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The result was amazing. Slightly sweet, crusty outside, and soft pillowy goodness on the inside. I made half the batch and put the others in the freezer for later consumption…which means tomorrow. But due to the gluten-free nature and the lack of starches/weird gluten free ingredients, they can tend to be a little crumbly. So handle with care.<br />
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The best part about these is that they have only 215 calories, 3 grams of fiber and 4.5 grams of protein per serving. AND there is only four tablespoons of butter in the entire recipe. That means there's about half a tablespoon of butter in each scone, so eat up!<br />
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<img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20140108_9505_zpsdcfe21a5.jpg" height="550px" /><img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20140108_9496_zps79676863.jpg" height="550px" /><br />
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<img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20140108_9502_zps11b1ef43.jpg" height="500px" /><br />
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Ingredients: (makes 8-10 round scones)<br />
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2 cups gf oat flour<br />
1/2 cup almond flour/meal<br />
1/4 cup coconut palm sugar<br />
1 1/2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
2 teaspoons psyllium seed husks<br />
3 packets of stevia (or you can just do three more tablespoons of coconut sugar)<br />
4 tablespoons extra cold butter<br />
3/4 cup almond milk<br />
1/2 teaspoon vinegar<br />
1 teaspoon vanilla extract<br />
1 egg<br />
3/4 cup blueberries<br />
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Begin by adding 1/2 tsp vinegar to the almond milk and set aside for 5 minutes. This is to make a dairy free 'buttermilk'.<br />
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Whisk almond 'buttermilk' with the egg and vanilla.<br />
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In a bowl mix together oat flour and almond meal with baking soda, salt, stevia, psyllium seed husks, and sugar. Cut in cold butter until it resembles coarse crumbs. Pour liquid ingredients into bowl of flour and gently mix until there are no more flour streaks. Be very careful not to over mix! Fold in blueberries and place bowl in fridge for 15-20 minutes.<br />
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Preheat oven to 425 degrees.<br />
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Scoop batter with a large ice cream scooper (or roll into 2 inch balls, but batter will be a bit wet) onto a parchment paper lined baking sheet. You can brush them with a bit of almond milk and sprinkle with turbinado sugar if you'd like. Bake for 10-12 minutes, or until scones begin to brown.<br />
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You can also scoop out batter into scone shape and freeze for later baking. Simply bake at 375 and extend the baking time to 20-25 minutes.<br />
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<br />Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com5tag:blogger.com,1999:blog-2658348362322217554.post-56693410833077970762014-01-08T16:35:00.001-08:002014-01-08T16:36:18.756-08:00Grilled Zucchini and Squash Salad (GF)<img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20140108_9537_zps95053256.jpg" height="550px" /><img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20140108_9536_zps3051d9a2.jpg" height="550px" /><br />
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Who says you can't pretend it's summer in the middle of winter?<br />
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Well, it feels somewhat like summer here in Los Angeles right now, which is why I decided this salad was such a good idea. Grilled zucchini and squash on top of fresh baby romaine lettuce, with a sprinkle of feta, basil, and marcona almonds. For the dressing I just squeezed a bit of lemon juice along side a drizzle of really good olive oil. This salad is so amazing.<br />
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So if you're in need of a little taste of summer this winter, go ahead and try this. You won't regret it.<br />
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<img 700px="700px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20140108_9528_zps7df66e18.jpg" height="500px" />
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Ingredients: (serves two)<br />
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1 large zucchini<br />
1 large yellow squash<br />
4 cups of baby romaine (roughly)<br />
1/4 cup marcona almonds<br />
1 tablespoon fresh chopped basil<br />
crumbled feta<br />
2 slices of lemon<br />
2 tablespoons good olive oil<br />
salt and pepper to taste<br />
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Thinly slice zucchini and squash and sprinkle with salt and pepper. Grill on an indoor (or outdoor) grill, only about 30 seconds on each side (you don't want the veggies to be soggy, just have nice grill marks).<br />
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Once grilled, set aside to cool.<br />
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Meanwhile put romaine in a bowl along with feta, basil, and marcona almonds. Squeeze lemons on top of romaine, along with olive oil, seasoning with a pinch of salt and pepper. Add grilled veggies and toss everything together. Serve immediately.<br />
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<br />Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com1tag:blogger.com,1999:blog-2658348362322217554.post-9644729293900963202013-12-14T15:58:00.000-08:002013-12-14T15:58:11.982-08:00Guilt Free Banana Muffins (GF)I needed to use up an avocado one day before it went bad, and came across a <a href="http://www.crazyforcrust.com/2013/05/avocado-banana-bread/">banana bread recipe</a> that uses avocado in place of butter! Yes, avocado. Sounds disgusting you might say, but honestly you cannot even taste the avocado. In fact, when combined with coconut palm sugar, it tastes like butter.<br />
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These muffins are absolutely delicious and taste like they are chalk-full of butter, when really, they're guilt free!
I also used a technique I came across to help the muffins get more of a 'rise', which is often hard to find in gluten free baked goods. The trick is to bake the muffins at 400 degrees, which allows them to have more of a dome look.<br />
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These muffins are absolutely delicious and taste like they are chalk-full of butter, when really, they're guilt free!
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<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20131203_4742_zps42ea30a1.jpg" /><img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20131203_4704_zps1f99b89f.jpg" /><br />
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I apologize for the horribly lit images, I made these one evening and my wonderful daylight was gone. On top of that, these muffins were practically gone by morning and I didn't have a chance to re-shoot.<br />
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<img 700px="700px" height="500px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20131203_4718_zps8d32e3d2.jpg" /><br />
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Ingredients:<br />
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1 cup brown rice flour<br />
1 cup almond meal<br />
1 teaspoon cinnamon<br />
1/4 teaspoon salt<br />
1 teaspoon baking soda<br />
2 very ripe bananas, mashed<br />
1 tablespoon honey<br />
1 teaspoon vanilla<br />
1/4 cup mashed/pureed avocado<br />
1/4 cup coconut oil<br />
2 eggs (room temp)<br />
1 cup coconut palm sugar<br />
6 tablespoons room temp almond milk<br />
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Preheat oven to 400 degrees. In a bowl, mash/mix together bananas, honey, vanilla, avocado, and coconut oil until mixed well. Whisk in eggs, coconut palm sugar, and almond milk and set aside.<br />
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In a separate bowl combine brown rice flour, almond meal, cinnamon, salt, and baking soda.<br />
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Pour wet ingredients over dry and mix until just combined, do not over mix.<br />
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Pour into greased muffin tins and bake for 15 minutes, or until a toothpick once inserted comes out clean.<br />
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<br />Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com0tag:blogger.com,1999:blog-2658348362322217554.post-5302206468236188292013-11-05T20:12:00.000-08:002013-11-05T20:12:56.426-08:00Blueberry Crisp Bars (GF)I apologize for the severe lack of postings lately. I've been a combination of lazy and busy. But here's a delicious recipe for blueberry pie bars, which are surprisingly gluten free and almost guilt free! A slightly gooey and creamy interior sandwiched in between crispy cinnamon-y crumble. It tastes exactly like blueberry crisp…but in bar form!<br />
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<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/BLUEBERRYBARS_zps1c8feb6b.jpg" /><img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/BLUEBERRYBARS_9_zps57535d8c.jpg" /><br />
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These bars are great for breakfast, or even dessert with a healthy scoop of vanilla ice-cream on top. There is very little sugar in them, because I sweetened them with stevia as well.<br />
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<img 700px="700px" height="500px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/BLUEBERRYBARS_10_zps03eec7bd.jpg" /><br />
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My husband loved them. They're best in the first day or two, but my husband ate them for breakfast all week. I'd recommend storing them in an airtight container in the fridge and reheating prior to eating. But to be honest, they're best straight out of the oven, still warm, and crispy on top.<br />
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Ingredients:<br />
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1/2 cup almond meal<br />
1/2 cup brown rice flour<br />
1/2 cup gluten free oat flour<br />
1/2 cup coconut palm sugar (you can use regular sugar if you do not have coconut)<br />
2 packets of stevia<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon salt<br />
1 tablespoon psyllium seed husks<br />
8 tablespoons cold butter, cubed<br />
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Wet Ingredients:<br />
1/2 cup plain greek yogurt<br />
1 egg white<br />
1 teaspoon vanilla<br />
2 tablespoons honey<br />
1 packet of stevia<br />
juice of half a lime<br />
5 tablespoons oat flour<br />
1 cup fresh blueberries<br />
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Preheat your oven to 350 degrees.<br />
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In a bowl, mix together dry ingredients and cut in cold butter, until it forms into small balls and set in the fridge.
In a separate bowl mix together yogurt, egg white, vanilla, honey, stevia, lime juice, and oat flour until well combined. Fold in blueberries and set aside.<br />
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Remove crumble mixture from fridge. Using an 8 x 8 pan, line the bottom with wax paper, leaving enough wax paper showing on the sides to help you take out the crumble once it's baked. Take half of the crumble mixture and evenly coat the bottom of the pan. Press down the crumble to form a thin layer on the bottom of the pan. You want to make it as uniform as possible.<br />
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Then add the wet ingredients and spread into a thin layer. Top off with remaining crumble, scattering on top of batter as evenly as possible. Bake for 25-35 minutes, or until top is crispy and batter is set. (My oven is broken and is way too hot, which is why the cook time in this recipe is so broad).<br />
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Remove from oven and allow to cool for 10-15 minutes before cutting.Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com5tag:blogger.com,1999:blog-2658348362322217554.post-49137844357538088372013-08-08T16:04:00.001-07:002013-08-08T16:04:27.826-07:00Simple Red SangriaThis sangria recipe is super simple and super delicious. I'm not a huge fan of sweet drinks, but I love this sangria.<br />
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It's the perfect combination of sweet and tart, with deep red wine and vanilla notes. You can choose to add club soda or sparkling water if you prefer a fizzy drink, I personally do not.<br />
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I promise that this sangria will please any crowd.<br />
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Ingredients:<br />
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1 bottle of red wine, I used a Cabernet Sauvignon<br />
1/4 cup brandy<br />
1 teaspoon vanilla extract<br />
2 oranges<br />
2 limes<br />
1 apple<br />
1-3 tablespoons agave, depending on how sweet you like it<br />
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In a pitcher combine wine, brandy, vanilla and agave (1 tablespoon at a time until it reaches desired sweetness) and stir until the agave is dissolved.<br />
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Cut the orange in half and squeeze all the juice into the pitcher. Do the same with one of the limes.<br />
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Cut the remaining orange and lime into thin slices and add to pitcher. Chop up the apple into chunks and add to pitcher as well. Allow mixture to sit in the fridge at least 8 hours and up to 36. Serve chilled, with or without ice, and with or without club soda.<br />
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<br /><img 700px="700px" height="500px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130806_1788_zpsc07fab29.jpg" />Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com0tag:blogger.com,1999:blog-2658348362322217554.post-61551197687361989932013-08-06T15:03:00.000-07:002013-08-06T15:09:40.084-07:00Vanilla Bean Donut Muffins with Peanut Butter GlazeSometimes you just crave things that are really bad for you. For instance, donuts. I've tried to make baked donuts at home, they're just not that great. I mean, compared to fluffy, fried donuts.<br />
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<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/muffins_15_zpse2c09f19.jpg" /><img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/muffins_16_zps6fd71e7a.jpg" /><br />
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There are just some things that aren't okay baked.
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Which brings me to this post. I wanted donuts. My husband needed breakfast for the week. So I made donut muffins.<br />
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When these muffins came out of the oven, I decided I needed a glaze for them. I quickly threw together some powdered sugar, vanilla, and almond milk...but it just wasn't great, so I threw it out. I opened the fridge and looked around, trying to decide what I could put on top of these muffins. Maple syrup? Meh. Butter and honey? Maybe, but no.<br />
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<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/muffins_19_zpsb4994e7c.jpg" /><img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/muffins_23_zps681d4835.jpg" /><br />
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Then it hit me; peanut butter and honey. I mixed together a small bowl, drizzled it on top of a warm muffin and took a bite.<br />
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HOLY CRAP. These were good.<br />
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They're best straight out of the oven, though my husband ate them all week.<br />
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They're borderline cupcakes, that's how delicious and sweet they are. That's why I consider them a mix between a donut and a muffin.<br />
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Slightly crisp on the outside, warm and fluffy on the inside, like an old fashioned donut. They really have little to no nutritional value, but nothing wrong with that! I did use spelt flour and coconut sugar instead of white flour and white sugar, so that helps.<br />
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I sprinkled them with extra coconut sugar before baking, to enhance the crispy, sweet outer layer.<br />
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Ingredients: Makes 6-8 muffins<br />
<br />
1 1/2 cups spelt flour<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/4 teaspoon cinnamon<br />
1/2 cup coconut sugar<br />
6 tablespoons butter, room temp<br />
1 egg, room temp<br />
1/4 cup plain yogurt<br />
1/4 cup soy or almond milk<br />
1 teaspoon vanilla bean paste<br />
<br />
Peanut Butter Glaze:<br />
<br />
1 tablespoon honey<br />
1/4 teaspoon vanilla bean paste<br />
2 tablespoons creamy peanut butter<br />
1-2 teaspoons milk<br />
<br />
Preheat oven to 400 degrees.<br />
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In a bowl, mix flour, baking soda, salt, and cinnamon together and set aside. In a standard mixer, cream together butter and sugar until fluffy, then add egg and cream for another 30 seconds or so. Add in yogurt, milk, and vanilla bean paste and mix until incorporated.<br />
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Gradually fold in the flour mixture, about a half cup at a time. Divide the batter into six paper lined muffin tins and bake 12-15 minutes, making sure not to over bake.<br />
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Remove muffins from sheet and allow to cool for 5 minutes. While muffins are cooling, mix together glaze ingredients. With a spoon, carefully scoop a small spoonful of glaze on top of each muffin, spreading it around the tops so the entire muffin is covered. Serve warm!<br />
<br />Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com0tag:blogger.com,1999:blog-2658348362322217554.post-10142778851611642952013-07-19T16:04:00.000-07:002013-07-19T16:04:02.488-07:00Creamy Cauliflower and Veggie Soup (GF)So I know it's the middle of the summer...<br />
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But the other day, I was in the mood for creamy soup.<br />
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I didn't want anything with cream in it. So I came up with this recipe.<br />
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I might be the only person in Los Angeles that's okay with eating hot soup while it's 90 degrees outside.<br />
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I could honestly eat soup every day, it doesn't matter how hot it is.<br />
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But back to the soup...<br />
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I pretty much just threw in whatever veggies I had in the fridge. Luckily, I had zucchini and asparagus, and they worked perfectly.<br />
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<img 700px="700px" height="500px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/soup_7_zps68b4202a.jpg" /><br />
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We also had some spicy chicken sausage in the fridge, so I grilled it, chopped it up and threw it into the soup too.<br />
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The result was a hearty, healthy, deliciously creamy soup without all the guilt. Honestly, I was full for hours.<br />
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<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/soup_8_zps940c01a9.jpg" /><br />
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Ingredients: Serves 4<br />
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1 large head of cauliflower<br />
1 1/2-2 cups chicken broth (or vegetable broth)<br />
1 cup almond milk<br />
1/4 cup grated parmesan cheese<br />
3 cloves garlic, minced<br />
2 tablespoons olive oil or butter<br />
1 bunch of asparagus, chopped into 1 inch strips<br />
1 large or two small zucchini's, chopped<br />
2 links of sausage (optional)<br />
<br />
Cut the cauliflower head up and steam in it in a pot of simmering water, drain and set aside.<br />
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In a sauté pan, heat 1 tablespoon of olive oil and sauté veggies in medium heat with salt and pepper, until they are al dente. Make sure avoid over cooking. Set veggies aside.<br />
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When the cauliflower has cooled, add it to a blender or food processor along with the 1 1/2 cups chicken broth, 1 cup milk, and parmesan cheese. Process until the mixture has a smooth, soup-like texture, adding more chicken broth if needed.<br />
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In a pot on medium-low heat, sauté the garlic with the olive oil and carefully add cauliflower puree. Stir in veggies, and chicken sausage, if you like. Add salt and pepper to taste, as well as more broth if the soup is too thick. Stir soup until just hot, you do not want to cook the veggies too much more.<br />
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Serve with grate parmesan cheese and basil on top.Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com1tag:blogger.com,1999:blog-2658348362322217554.post-79675623310844842812013-07-17T11:13:00.002-07:002013-07-17T11:17:19.590-07:00Heathy Italian Chopped SaladOne of the easiest ways to save money and eat healthy meals at home is to buy a rotisserie chicken. If you work long hours, but you're tired of eating out all the time, you could easily pick up a rotisserie chicken from a grocery store and use it all week. You could make your own roast chicken at home, of course, but for time sake, rotisserie is the way to go.<br />
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<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130712_1027-2_zps513eeffb.jpg" /><img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130712_1020_zpsd6ff1252.jpg" /><br />
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One of my favorite salads of all time is an italian chopped salad. Salami has held a special place in my heart ever since I was a kid. Some people are grossed out by it, but I love it.<br />
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<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130712_1026_zpsac0b884f.jpg" /><img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130712_1036_zps7d06a2a0.jpg" /><br />
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So I decided to make one at home and try and spruce it up a bit--make it healthier.
I used organic baby romaine lettuce and organic spinach, and chopped the greens up. In addition, I made my own vinaigrette with fresh basil, lemon juice, olive oil and red wine vinegar. I used part-skim mozzarella and good quality salami, free of nitrates and chemicals.<br />
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The thing with italian chopped salad is that you can pretty much throw in whatever you want, that's what makes it so great. You can obviously omit any of these ingredients and change the salad to your liking. I had to throw in some cheesy garlic bread with mine (Brett's request). But with these simple ingredients, I assure you, this will be one of the best salads you've ever had.
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<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130712_1031_zpsae624237.jpg" /><img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130712_1032_zps94c1616a.jpg" /><br />
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Ingredients: (serves 2)<br />
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2 cups chopped organic spinach<br />
3 cups chopped organic baby romaine<br />
1 cup chickpeas (drained)<br />
1/2 cup julienne cut salami<br />
1 cup chopped chicken<br />
5-7 leaves of basil, chopped<br />
1/2 cup chopped cherry tomatoes<br />
1/2 cup shredded light mozzarella<br />
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For the Vinaigrette:<br />
<br />
2 tablespoons olive oil<br />
1 tablespoon red wine vinegar<br />
juice of half a lemon<br />
1/4 teaspoon whole grain mustard<br />
1 tablespoon of chopped basil<br />
1 tablespoon fresh parmesan cheese<br />
pinch of salt and pepper (to taste)<br />
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In a large bowl mix the greens together. Top with chickpeas, salami, chopped chicken, cheese, tomatoes, and fresh basil. In a small bowl (I prefer mason jar) whisk together olive oil, red wine vinegar, lemon juice, mustard, basil, and parmesan cheese until it emulsifies. Add salt and pepper to taste.
Dress salad with vinaigrette right before serving.
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<br />Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com3tag:blogger.com,1999:blog-2658348362322217554.post-47440329384850543532013-06-28T10:14:00.001-07:002013-06-28T10:14:36.256-07:00Zucchini Bread Donut WafflesZucchini Bread Donut Waffles. That's a mouthful.<br />
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But that's exactly what they are. The flavors of zucchini bread, but with a dense, donut-cake texture, cooked in a waffle iron instead of fried. It's the best of all worlds! Actually, if I'm being honest, they would be even better fried...but I'm trying to be healthier.<br />
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Nonetheless, these little breakfast treats were delicious. I served them with powdered sugar on top, and a side of maple-vanilla bean-cinnamon glaze.<br />
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<img 700px="700px" height="500px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130628_0577_zps28f3b25a.jpg" /><br />
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They're best straight out of the waffle iron, they lost their crispiness and texture the next day. I also allowed the batter to sit in the fridge for 12 hours (after making a first batch immediately). Both batches were delicious, however the batch that rested for 12 hours was more dense, so it's up to you!<br />
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These treats are a great way to sneak in some veggies without sacrificing flavor. I mean, who doesn't like zucchini bread??? They're also filling and gluten-free!<br />
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<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130628_0580_zps1045ee1e.jpg" /><img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130628_0576_zps5dbb6626.jpg" /><br />
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Ingredients: (makes 10-12 small 'waffles')<br />
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1 cup all-purpose gf flour<br />
1/2 cup almond flour<br />
1/4 teaspoon cinnamon<br />
1 teaspoon baking powder<br />
pinch of salt<br />
1 cup finely grated zucchini, with juices squeezed out<br />
1 egg<br />
1 teaspoon vanilla bean paste (or just vanilla extract)<br />
2 tablespoons maple syrup<br />
1/4 cup greek yogurt mixed with 1 tablespoon water<br />
3 tablespoons melted butter<br />
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Maple-Cinnamon Glaze:<br />
<br />
1/4 cup maple syrup<br />
1/2 teaspoon vanilla bean paste<br />
1/2 teaspoon cinnamon<br />
1 tablespoon powdered sugar<br />
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In a bowl mix together flours, cinnamon, baking powder and salt. In a separate bowl, whisk zucchini, egg, vanilla, maple syrup, brown sugar, greek yogurt, and melted butter.<br />
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Gradually add dry ingredients to wet, whisking until there are no more lumps. If you like a more dense, cake-like donut, allow batter to sit in fridge for several hours. If not, prepare waffle iron on medium-high setting. Spray with non-stick spray and add batter 1 hefty tablespoon at a time.<br />
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Serve with powdered sugar or maple-cinnamon glaze.<br />
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<br />Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com0tag:blogger.com,1999:blog-2658348362322217554.post-56896329193021534672013-06-26T15:08:00.004-07:002013-06-26T15:12:40.188-07:00White Bean, Tomato, and Avocado SaladI came up with this recipe on a whim when I was making lunch in a hurry. We had leftover beans from dinner that I wanted to incorporate into a salad, and also the most beautifully green avocado and some ripe cherry tomatoes. So I threw them all in a bowl, added chopped cilantro, chopped jalapeño, lime juice, and cotija cheese...This salad was seriously delicious.<br />
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<img 700px="700px" height="500px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130620_0261_zps960fc90f.jpg" /><br />
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The wonderful thing about this salad is that it can also double as a salsa/appetizer for a party. Put it next to a bowl of tortilla chips and I guarantee it won't last long.<br />
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It's like chunky guacamole and chunky salsa had a delicious bean baby. No, that doesn't work at all.<br />
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But seriously, this salad/salsa is filling, healthy, and super delicious. And gluten free if you eat it with gluten free tortilla chips!<br />
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Ingredients: (makes two salads or one bowl of party salsa)<br />
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1 can of canned great northern beans, drained<br />
1 avocado, chopped<br />
2 cups of cherry tomatoes, halved or quartered<br />
1/4 cup diced red onion
1/2 a chopped jalapeño, seeded (or more if you like it spicy!)<br />
bunch of cilantro, chopped<br />
juice of a lime<br />
cotija cheese for topping (or you can use feta)<br />
salt and pepper to taste<br />
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Toss all ingredients in a bowl and mix well. Salt and pepper to taste. Serve with tortilla chips or on it's own.<br />
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<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130620_0279_zpsb8e50065.jpg" />Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com2tag:blogger.com,1999:blog-2658348362322217554.post-50612856024417143222013-06-21T16:39:00.000-07:002013-06-28T17:19:01.857-07:00Chewy Granola Bars with Peanut Butter, Nuts, and CranberriesLast week (as soon as we had a working stove and proper ingredients) I made home made granola bars. I was inspired by the some that my boss had made before we moved from San Diego. They were delicious, and chewy, yet just a bit crunchy; the best combination.<br />
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<img 700px="700px" height="500px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/granolabars_zpsf69e4002.jpg" /><br />
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My boss had told me she followed the Smitten Kitchen recipe and I decided I wanted to try it out.<br />
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However, when I looked at the ingredients, I decided I wanted to tweak it a bit - go figure. It seems that I never want to follow a recipe completely.<br />
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These granola bars are a bit healthier than the Smitten Kitchen Granola Bars. I used gluten free oats, and didn't use any flour. I also opted out of the corn syrup and added coconut sugar, which I find has a very caramelized flavor. I used egg whites to bind the ingredients together and it turned out great.<br />
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<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130620_0321_zps416f03f1.jpg" /><img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130620_0337_zps025ab43e.jpg" /><br />
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You can really add which ever ingredients you want to make these your own; chocolate chips, raisins, hazelnuts.<br />
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These granola bars are a great snack to have on the go. I even had one for breakfast this morning, topped off with extra peanut butter and I was full for hours.<br />
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<img 700px="700px" height="500px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130620_0325_zps599b5c27.jpg" /><br />
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Ingredients:<br />
<br />
2 cups gluten free oats<br />
1/2 cup coconut sugar<br />
1/2 teaspoon salt<br />
1/4 teaspoon cinnamon<br />
1/2 cup chopped almonds<br />
1/2 cup sunflower seeds<br />
2 tablespoons flax seeds<br />
3/4 cup dried cranberries<br />
2 egg whites<br />
1/2 cup creamy peanut butter<br />
1 teaspoon vanilla<br />
1/3 cup honey or maple syrup<br />
3 tablespoons grape seed oil<br />
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Preheat oven to 325 and line an 8 x 8 baking pan with parchment paper, then lightly grease parchment paper however you wish.<br />
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In a bowl, mix together oats, sugar, salt, cinnamon, almonds, sunflower seeds, flax, and cranberries. In a separate bowl, mix egg whites, vanilla, honey, and oil until blended. Mix dry ingredients into wet until everything is evenly coated.<br />
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Transfer mixture to 8 x 8 baking dish and flatten out as evenly in the pan as possible, pushing down a bit to make sure it all sticks together while baking. Bake for 30-35 minutes, or until the bars have browned around the edges. Allow to completely cool before cutting.<br />
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<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130620_0327_zps8ab7a9cf.jpg" />
<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130620_0332_zpse082d696.jpg" />Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com0tag:blogger.com,1999:blog-2658348362322217554.post-70844527816560785982013-06-20T16:09:00.001-07:002013-06-20T16:16:04.181-07:00 Cheesy Cheddar-Gruyere and Chive Biscuits (GF)Welp, I'm back! We made the move from San Diego to Los Angeles and we finally have internet so I can post again! Stomach problems are better, after tons of doctors visits, all of which had absolutely zero answers for my symptoms. So I decided just to figure it out on my own, and so far it's working.<br />
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Needless to say, I've been eating fairly normal again and I'm back to testing out recipes.
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<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130620_0297_zps1c1e740e.jpg" /><img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130620_0296_zps3ad04a1d.jpg" /><br />
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A few weeks ago at my supper club, that I'm no longer a part of because I moved to LA (tear), someone made cheddar biscuits that were AMAZING. I seriously could not stop eating them. So I decided to make my own by adapting <a href="http://www.bojongourmet.com/2013/04/flaky-goat-cheese-chive-biscuits.html">this recipe</a>. I made them gluten-free, added gruyere, and added greek yogurt instead of buttermilk, because I didn't have any. These biscuits were absolutely delicious. The gruyere definitely adds an extra layer of flavor to the average cheddar biscuits. Brett ate three with his dinner, and I had one for breakfast with an egg and avocado. That recipe comes next!<br />
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Ingredients:<br />
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1 1/2 cups gf all-purpose flour<br />
1/2 cup almond flour<br />
2 teaspoons gf baking powder<br />
1/2 teaspoon gf baking soda<br />
1 teaspoon salt<br />
6 tablespoons extra cold butter, in 1/2 in chunks<br />
1 bunch of finely chopped chives (roughly 2 tablespoons)<br />
3/4 cup grated cheddar cheese<br />
3/4 cup grated gruyere (I used 1 1/2 cups of Trader Joe's Cheddar-Gruyere cheese, I'm lazy)<br />
1/2 cup plain greek yogurt<br />
2 tablespoons water<br />
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In a bowl, sift together flours, baking powder, baking soda, and salt. Add extra cold chunks of butter, chives, and 1 cup of the cheese (reserve remaining 1/2 cup). With your fingers, or a pastry cutter, combine the ingredients until the butter forms peanut sized chunks/balls.<br />
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In a small bowl whisk together yogurt and water until fluid and no longer chunky. Add yogurt mixture to dough until it can be formed into a large ball.<br />
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On a floured surface roll out the dough until it's roughly 1 inch thick. Cut the dough with a biscuit cutter, or into squares if you want it to be more rustic, and sprinkle the top of each with cheese.<br />
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Place biscuits in the freezer for 10 minutes and preheat oven to 450 degrees, moving an oven rack to the upper third level of the oven.<br />
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Bake biscuits on a well greased baking sheet for about 15 minutes, or until biscuits are golden.<br />
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<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130620_0305_zps3f8dd737.jpg" />
<img 700px="700px" height="550px" src="http://i904.photobucket.com/albums/ac241/breannaribeiro/20130620_0301_zps53900aec.jpg" />
Bree (or Brie) Holderbyhttp://www.blogger.com/profile/10855691382953685940noreply@blogger.com4