feel good pantry essentials — mama eats plants

To follow-up with the last post…sharing some more love and ideas!

Enjoy!

 

These are my essentials for a stocked pantry. I don’t meal plan much anymore, instead I have embraced intuitive eating (eating specifically what my body craves that day) and it feels so right. Before, I used to feel hemmed in to whatever I had planned that day to eat. If I ended up feeling like […]

via feel good pantry essentials — mama eats plants


Healthy Ice Cream recipe video — WANDER the WORLD

https://videopress.com/embed/hr36KfaO?hd=0

Summer is here, and that means many delicious flavours of ice cream in overload! From chocolate chip to peanut butter-jelly and from blueberry sorbet to strawberry cheesecake, choice in abundance! But as much as I love ice cream, a healthy lifestyle and body means a lot to me as well.

via Healthy Ice Cream recipe video — WANDER the WORLD


Expiring Fresh Fruit

Papaya and Mango…YUM!

After a busy weekend of fun.  I looked at my counter and yes, there they were looking back at me… very ripe mangos and papaya.  This fruit is delicious in its peak, but after that not so tasty fresh anymore.  Having you found yourself in this exact situation?  Don’t waste it!

After washfullsizeoutput_12f1ing the fruit and removing the skin and seeds, I took all the meat of the fruits and chopped them roughly.  They were than placed into a sauce pan to cook down slowly until thickened with no residual water remaining in the pan from the fruit.  Pureed in a blender and presto, fresh jam with no added sugar.   The beauty of most fruits is that they have so much natural sweetness and rich flavor when cooked down in a very ripe state.

I am storing in the refrigerator to use on anything from toast to rice cakes to crackers or as a natural sweetener in baked goods in place of applesauce.   You may also freeze if you are not into the process of canning and your refrigerator is overfull at the moment.

Don’t worry, you can do this with any combination of fruits you choose and have available to you at your spot on the globe.  We just happen to be in a tropical fruit paradise and eating it up.  YUMMY!

 

 

 


More Carrots!

 

More Carrots!  Growing up, this brightly colored, happy veggie reminds me of Spring.  Even today, I really enjoy the simplicity of eating carrot sticks dipped in peanut butter as when we were kids.   The other ingredient in the recipe below that reminds me of  the season upon us is white chocolate.   Feeling overly creative recently,  I starting mixing keeping my friends who are gluten intolerant at heart.  The end result…

Gluten Free Nutty Carrot Treats

Ingredients

1 1/3 cups Garbanzo/Fava Gluten Free Flou

2 cups Rolled Oats

2 Eggs

½ cup Natural Peanut Butter, or your preference of seed/nut butter

½ cup Raw Unbleached Sugar

½ teaspoon Baking Soda

½ cup Honey

1 teaspoon Pure Vanilla Extract

1 cup Grated Carrots

½ cup of White Chocolate Chips or Raisins

In a blender grind the rolled oats until they are the consistency you like and place in a large mixing bowl with flour and baking soda. Whisk all dry ingredients together. In the same blender add eggs, peanut butter, honey, sugar and vanilla. Blend for about 30 seconds. Add grated carrots and continue to blend until smooth.  Pour the liquid into the dry ingredients and mix well. Finally, stir in the chocolate chips or raisins.  Spread mixture onto a parchment or silicone lined 9” x 13” pan for best results.

Bake at 350 degrees Farenheit for approximately 18-20 minutes. Cool and cut into bars or squares. Makes approximately 36 squares.

Store in the freezer for a quick snack for lunches or after school or on your way to work in the morning.

Tasty observation… I took a few out of the freezer for a snack and noticed they seemed more flavorful and moister.