Rosemary Poppy Seed Crackers

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Its a lot easier to crack open a box of crackers and get snacking however, homemade crackers are an impressive fancy treat. These rosemary poppy seed crackers are an incredible addition to your table if you are having guests over. Instead of that predictable bottle of wine you bring to your friends, why not stack these up in a mason jar, or wrap in parchment paper with some twine. Gluten free, Paleo friendly and low carb, these almond and coconut flour crackers are tasty and filling. These crackers really call for a nice dip. I used my homemade hummus, but salsa and guacamole would be killer.

The biggest struggle I faced in making these crackers was pressing out the dough. The lack of gluten made the dough slightly crumbly (adding more water helps) and I couldn’t roll it out with my rolling pin. I left the dough in the fridge overnight which made it much easier to press out. I found my fingers were the best tool for pressing. Wet your fingers with ice cold water and press away until it is as thin as you can get them. If you prefer the crackers a bit softer (more like a bread) then leave the dough on the thicker side. If thats the case then you can also make this into a flatbread or pizza crust. Very versatile, enjoy everyone!
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Ingredients:

•1 1/2 cup almond meal
•1/2 cup coconut flour or all purpose gluten free flour
•1/4 cup nutritional yeast or parmesan (optional)
•2 eggs
•2 tbsp olive or coconut oil (liquid/melted)
•1 tsp sea salt
•2 tbsp dried rosemary
•4 tbsp poppy seeds
•4 tbsp water

Directions:

1. Preheat oven to 350. Line and grease a baking sheet (large or 2 medium) with parchment paper.

2. Combine all ingredients except the water then slowly add the water until you have a firm dough.

3. Place in the fridge for at least one hour or overnight.

4. Smooth dough onto a baking sheet using a spatula or your hands (dip hands in ice cold water to prevent sticking.)

5. Bake for 10-15 minutes depending on your oven. You want them to be a golden brown with crispy edges. Check on them at the 10 minute mark and then bake for longer if necessary. It took the full 15 minutes for mine. I cut mine into squares right from the oven and then let them cool. Once they cooled I broke them into crackers. For a more rustic look, let the crackers cool completely then break apart with your hands. Store in an airtight container for up to a week.

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Carrot Cake Oats

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My mom always loved the top of a carrot muffin. Having been diagnosed with celiac disease over 10 years ago (read more in my about) has left her with gluten free muffins loaded with starches and lots of added sugar. Lots of people think that gluten free is synonymous with healthy. Drop that gluten free cake! It is most likely packed with starchy flours and loads of refined sugar. This carrot cake oatmeal is a fiber filled, tasty alternative to that carrot cake muffin. Plus it is 100% clean, dairy free, refined sugar free and gluten free. I beg you to please make this on the stove top, it makes the world of difference in terms of texture and taste! Bon appétit! Have a beautiful day.

Serves 2

Ingredients:

•1/2 cup certified gluten free large flake oats
•1 cup finely grated carrot (about 2 medium)
•1 cup vanilla unsweetened almond milk or coconut milk
•1 tsp ground cinnamon
•1 tsp chia
•1/4 tsp ground ginger (fresh or dried)
•1/8th tsp ground nutmeg
•pinch of salt
•1 tsp pure vanilla extract
•1/2 tsp lemon juice
•2 tbsp pure maple syrup
•1 tbsp unsweetened coconut flakes, for garnish
•1/2 cup berries or raisins
•2 tbsp almonds, walnuts or pecans

Directions:

1. Finely grate 1 cup of grated carrots.

2. In a medium sized pot over medium heat, whisk together the almond milk, cinnamon, nutmeg, ginger, and a pinch of salt.

3. Stir in the grated carrots and oats. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract and 1 tbsp of maple syrup.

4. Top the oatmeal with the nuts, fruit, shredded coconut and remaining maple syrup. Sprinkle with more cinnamon!

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Ginger Cinnamon Acai Smoothie Bowl

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Smoothies and juices are such a delicious and refreshing way to start your day. In these cold Canadian winters however, I always want to eat my breakfast rather than drink it. I introduce to you, the smoothie bowl. When making smoothies I always would top it with coconut, seeds, nuts, granola or oats for a little added texture. So why not put this same combination in a bowl? The key to a great smoothie bowl is making sure the smoothie is thick and not watery. Some ways to thicken your smoothies is by adding chia, frozen banana and avocado (swear you don’t taste it!). With enough frozen bananas, it can even seem like you are having ice cream for breakfast but without the guilt.

Ill be sharing many posts about my favourite juice and smoothie combinations but this one right here is one of my favourites. The combination of ginger and cinnamon with the creamy texture of the blended banana is so warming and comforting. It is also PACKED with ingredients that fuel your body to reach its maximum operating potential. I topped mine with hemp, chia, sunflower seeds, almond butter, strawberry and sliced banana. The smoothie ingredients include frozen banana, acai, spirulina, kale and cucumber. So why add all these fancy sounding ingredients, you ask?

hemp

– contain all essential amino acids (energy)
– protein (full, satisfied)
– omega-3 (joint, skin, brain and heart health)
– omega-6 (goddess hair, skin, nails)
– magnesium (energy, bowl movements)
– vitamin E (anti-aging)

acai

– antioxidants (fights free radicals that cause cancer)
– protein (more than an egg…shocked? I know)
– low glycemic

spirulina

– plant protein (feel full for long periods of time)
– essential amino acids
– chlorophyll (remove toxins, alkalize)
– calcium (strong bones, teeth)

I talk about benefits of kale and chia in the chia pudding and kale salad posts. Oh! Cinnamon also helps to regulate your blood sugar and boost memory. Ginger helps improve digestion, fight nausea and suppress hunger.

Have a wild night of drinking? Eat lots of poutine (bonjour Quebec!), pizza or chinese food yesterday? Do your body good and make this smoothie! I guarantee this will cure your alcohol/food hangover. You will feel and look like a goddess or a god for all you healthy men out there!

Serves 2

Ingredients:

• 1 frozen banana (add more for thicker consistency) plus fresh for topping
• 1 cup strawberries
• 1 heaped tablespoon of acai powder
• 1 handful of kale
• 1 inch piece of ginger peeled
• 1 tsp cinnamon
• 1/2 cup almond milk
• 3/4 cup cucumber
• 1 tsp almond butter
• 1 tsp pumplin seeds
• 1 tsp chia
• 1 tsp hemp
• 1 tsp spirulina
• few drops stevia or sweetener of choice

Directions:

1. Blend all ingredients except for hemp, pumpkin seeds, some strawberry and fresh banana.

2. Pour smoothie into bowl and top with banana, pumpkin seeds, strawberry and banana.

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