When switching to a whole food diet, condiments, dips and spreads are the hardest things to find clean. I usually make my own. So here is a roundup of every recipe I have so far.
Hope these recipes can help you transition away from store bought versions! Enjoy
When I made my Homemade Wheat Thins the other day, a lot of you wanted a gluten free cracker as well. This recipe is more for adults than kids, but it’s so good! But first, let me tell you about the giveaway.
If you need help on your knife skills like I do, this giveaway is for you! I used this mezzaluna from Joseph Joseph to cut the herbs in this recipe. Let me tell you it worked so well! Makes me wonder why it took me so long to get one! Joesph Joseph is also going to give a mezzaluna to one lucky winner.
All you need to do is:
Like My Whole Food Life on Facebook
Like Joseph Joesph on Facebook
Leave a comment under this blog post
Contest is open to US residents only. Winner will be chosen on Tuesday, August 27, 2013. Good luck! Now onto the recipe.
This giveaway is now closed.
Gluten Free Herb Crackers
You can probably do the whole thing in the dehydrator as well if you want to keep them raw. I got around 30 crackers in my batch. Store them in a container with dry rice scattered at the bottom. The rice will absorb the moisture and keep the crackers crispy. Enjoy!
We are really trying to cut gluten out of our diet. So I have been experimenting with gluten free and grain free flours. This grain free banana bread is my second recipe using coconut flour. I think it came out pretty good! Coconut flour can be very tricky to bake with. You generally have to add extra moisture and also eggs to help bind. The dates in this recipe help bind.
One thing that is great about this recipe is that the whole thing can be made in the food processor. It also has no added sugar. I sweetened it with dates and bananas only. It’s super moist and delicious!
If you are using a regular loaf pan , you will need to bake it a little longer. Wait until completely cooled before storing them in an airtight container. It should last a week or two in the fridge. You can also freeze it for longer storage. Enjoy!
These Smoky Sweet Potato Fries are awesome. I used to think that french fries were off limits once I started eating better, but it turns out that’s not the case.
I already have a Healthy French Fry recipe on the blog. I love sweet potatoes and I really wanted to make some french fries with them. Well today I made these sweet potato french fries, and they were amazing!
This sweet potato french fry recipe is really simple to make. The smoky flavor of the chili powder and the smoked paprika really goes well with the sweetness of the sweet potatoes. This recipe would go great with my veggie burgers.
I loved dipping them into my Homemade Ketchup. Needless to say, the entire tray was gone in minutes. My picky, older daughter loved them! This made me very happy because she says she doesn’t like sweet potatoes.
That’s it! These should last a week or so in the fridge. If you can keep them that long!
It’s that time of year again. The kids are going back to school. Mine start in a couple of weeks. So now is the time to get organized so you are not rushing on those busy mornings. Here is a list of make ahead breakfasts you can freeze and easily pull out in a hurry. I thought I would also share some of my favorite school lunch supplies.
Lunchbots Lunchboxes – We have had these going on 3 years and they are great.
Kids Drinking Thermos – Another product we have had 3 years so far. They are very easy to pop open. Perfect for little hands.
Lunchskins Re-Usable Snack Bags -These are easy to clean and quick drying.
Hot Food Jars – Perfect for bringing hot foods like pasta and oatmeal.
Kids Konserve Ice Packs – Made of non toxic materials and BPA free.
Olive Kids Lunchbox – Durable, BPA free and easy to clean. Comes in many styles.
Strawberry Banana Baked Oatmeal
This recipe will make a weeks worth of healthy breakfasts you can freeze and reheat for busy mornings. You can swap out the fruits for what you have on hand as well.
Almond Butter Chocolate Chip Oatmeal
This recipe can also be made with peanut butter or sunflower butter. The choice is yours. Make, freeze and re-heat.
Use this recipe as a base and add in your own flavors. Fruits, nuts, seeds…the possibilities are endless! Make a weeks worth of these and then grab them when you need them.
Fill them with your favorite jams. I personally love them with blueberry chia jam. Then just freeze them and pull them out when needed.
These are perfect to throw in your child’s lunch box. My kids love them. Add in your favorite jam and you are ready to go. They freeze very well.
These freeze very well and all the kids love them. They can also be done gluten free.
Make a big batch of these and then freeze them in ice cube trays. Then on those busy mornings, just pop out and blend what you need.
Here are some other recipes from some blogs I follow.
Real Food. Real Deals No Knead Apple Pie Bread
Eat Good 4 Life Chocolate and Peanut Butter Chia Pudding
The Clever Carrot Gluten Free Zucchini Muffins
Sugar Dish Me Whole Wheat Poppy Seed Bagels
Chocolate Covered Katie Gluten Free Cinnamon Sugar Waffles
I recently polled all of you about what recipes you wanted to see copycat versions of. Many of you asked for homemade wheat thins. I used to love them myself, but have not bought them in a very long time. So here are some homemade wheat thins.
I found the ingredient list on Fooducate’s website. Here is what is in the Garden Veggie version.
whole grain wheat flour, enriched bleached flour (wheat flour, niacin, reduced iron, thiamine mononitrate {vitamin b1}, riboflavin {vitamin b2}, folic acid), soybean oil, modified cornstarch, sugar, oat fiber, dried vegetable blend (carrots, onions, cabbage, tomato, green and red bell peppers), salt, leavening (calcium phosphate and/or baking soda), onion powder, parsley, garlic powder, hydrolyzed corn protein, torula yeast, brewer’s yeast, cornstarch, malted barley flour, natural flavor. bht added to packaging material to preserve freshness.
Wow! That is a lot of ingredients! I have highlighted some of the worst ones. My recipe is so easy and made from only real ingredients. I personally think it tastes better too. I made mine with wheat flour because I was trying to keep it close to the real thing. If you want to do a gluten free version, you can use gluten free flour and add an extra egg. I think it would work well. I love this recipe because you can create your own flavors. Just add in the extra herbs! These, along with my Peach Fruit Leathers, would be great for school lunch boxes.
I got far more crackers in my batch than you would get in a box of store bought wheat thins. Way cheaper to make too! I store mine in a glass jar in the pantry. They should last a couple weeks. To keep them crispy, scatter a bit of rice at the bottom of the container. The rice should help absorb the moisture and keep the crackers crisp. Enjoy!