2013 - Page 5 of 44 - My Whole Food Life

Clean Eating Cream of Mushroom Soup

November 22, 2013January 23, 2018 Melissa King 39 Comments

The time has come when you start thinking about that green bean casserole. So I made a clean eating cream of mushroom soup. Traditionally, people use Campell’s cream of mushroom soup in making it. Let’s take a look at the ingredients in Campbell’s Cream of Mushroom Soup:

WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.

Wow. I was surprised to see so many soy products in this. Not to mention the MSG. Since it also contains wheat flour, it’s not gluten free. My recipe is very simple and happens to be gluten free as well. My recipe is also dairy free and vegan. 🙂

Clean Eating Cream of Mushroom Soup

print shopping list

Prep Time 20 min Cook Time 10 min Serves 2 cups adjust servings

Ingredients

12-15 mushrooms
1-2 garlic cloves
1 1/2 cups almond milk (any other milk will do as well)
1 T diced onion
1 T arrowroot powder
salt and pepper to taste

Instructions

In a blender , combine all the ingredients except the arrowroot.
Blend well and transfer to a sauce pan .
Add in the arrowroot and cook on medium heat for about 5-10 minutes just to let the flavors develop.
Refrigerate for later or even freeze it. This recipe makes about 2 cups. Enjoy!

by Melissa King

Pear and Apple Quinoa

November 20, 2013December 14, 2014 Melissa King 20 Comments

For those of you that have young children, you are very familiar with the baby food in squeeze pouches. Since my daughters struggled with eating, we went through a lot of them. They travel really well and it’s easy for kids to eat. However, they add up in price pretty fast and you are left with trash to throw away. I have been looking for a refillable squeeze pouch for a while now. Then I found out about a company called Little Green Pouch. They make easy to use refillable feeding pouches.

These little green pouches are:

BPA free, PCV free and phthalate-free
Freezable
Fill-able
Dishwasher safe
Squeezable (perfect for little hands)

Little Green Pouch is going to give away a large starter kit ($49 value) to one lucky reader. Contest is open to US and Canada residents only. Giveaway will end on November 27 at 12:00am CST. Winner will be notified via email. Good luck!

Little Green Pouch Giveaway

I knew when I first got the samples that I wanted to make a recipe to use in them. So I did a twist on my Crock Pot Applesauce.

This is a healthy recipe perfect for babies on soft solids as well as toddlers. My husband and I even enjoyed it and put in in our overnight oats. Great flavors!

Pear and Apple Quinoa

print shopping list

Prep Time 30 min Cook Time 4 hr

A baby food you would be happy to serve to your child and eat yourself.

Ingredients

5 pears cored
5 apples cored
1/2 cup water
1 cup cooked quinoa
2 tsp cinnamon
1 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves

Instructions

Throw all the ingredients except the quinoa in the crock pot .
Cook on high for about 3-4 hours. Once the apples and pears are soft and somewhat broken down, turn off the crock pot and let cool.
Once cooled, add the quinoa and blend with an immersion blender . If you don’t have an immersion blender , you can transfer mixture to a blender and blend well.

by Melissa King

Recipe Notes

If you decide to use a blender, you may need to blend the mixture in 2 batches. It can be refrigerated for a few weeks and frozen for even longer. Enjoy!

Disclaimer: This post is sponsored by Little Green Pouch but the opinions are my own.

Rainbow Detox Salad

November 19, 2013June 29, 2014 Melissa King 29 Comments

From the minute I got my spiralizer, I knew I wanted to make a beet salad. I just love beets. Roasted, raw, juiced or as chips. This salad is not only delicious, it will make you feel amazing! The very first thing I did with the spiralizer was make my Zucchini Pasta with Avocado Pesto.

If you are wanting to get more beets into your diet, then this is the recipe to try. The whole thing can be made in a short amount of time. Spiralizing vegetables makes them fun for kids to eat too.

Rainbow Detox Salad

Rainbow Detox Salad

print shopping list

Prep Time 30 min

Ingredients

For the salad

1 beet (peeled with ends removed)
1 large carrot (peeled with ends removed)
1 zucchini (ends removed)
1/2 cup cashews (I used raw, but roasted will work as well)

For the dressing

Juice of 1 orange
2 tsp apple cider vinegar
1 T toasted sesame oil
1/2 tsp minced ginger
1 garlic clove minced
sea salt to taste

Instructions

Using a spiralizer , cut the zucchini and beets in long ribbons. I used a peeler to cut the carrots into ribbons.
Add all of them to a large bowl.
In a small bowl, make the dressing.
Pour the dressing onto the salad and mix well.
Top with cashews and serve.

by Melissa King

Recipe Notes

This makes about 3-4 servings. Enjoy! If you need some morre inspiration for your spiralizer , I found a fabulous cook book dedicated to spiralized recipes. You can see it here .

40 Pumpkin Recipes Both Sweet and Savory

November 17, 2013October 12, 2015 Melissa King 23 Comments

Calling all pumpkin lovers! I have a great roundup of recipes for you today. Both sweet and savory.

Sweet Recipes

Grain Free Pumpkin Pie

Pumpkin Coconut Mousse

Pumpkin Pie Baked Oatmeal

Pumpkin Coconut Fudge

Pumpkin Chocolate Cups

Pumpkin Pecan Caramel Bars

No Bake Pumpkin Pie Cookies

Grain Free Pumpkin Tart

Pumpkin Pie Overnight Oats

Pumpkin Spiced Ice Cream

Pumpkin Chocolate Chip Cookies

Gluten Free Pumpkin Donuts

Pumpkin Granola Bars

Pumpkin Chocolate Chip Muffins

Iced Pumpkin Cookies

Chocolate Pumpkin Loaves

Chocolate Pumpkin Mousse

Pumpkin Spiced Roasted Chickpeas

Pumpkin Chocolate Cheesecake

Pumpkin Chai Donuts

Pumpkin Raspberry Oat Bars

Pumpkin Pie Cupcakes

Pumpkin Truffles

Pumpkin Coconut Butter

Savory Recipes

Savory Pumpkin Dip

Pumpkin Enchiladas

Pumpkin Coconut Curry

Pumpkin Recipes From Around the Web

Creamy Pumpkin Pasta – Eat Good 4 Life

Chewy Pumpkin Blondies – Texanerin Baking

Pumpkin Banana Bread – Sugar Free Mom

Honey Roasted Pumpkin Seeds – The Clever Carrot

Mini Raw Pumpkin Pies – Fragrant Vanilla Cake

Pumpkin Glazed Popcorn – Real Food Real Deals

Pumpkin Gingerbread Muffins – Lauren Kelly Nutrition

Pumpkin Pie Protein Shake – Freshly Grown

Pumpkin Muffins – Vegan in the Freezer

Spiced Pumpkin White Bean Bisque – The Fig Tree

Moroccan Quinoa Salad – Teach Eat Love

Vegan Pumpkin Pecan Snack Bread – ifoodreal

Maple Pumpkin Granola – Edible Sound Bites

Grain Free Pecan Pie (Vegan and Gluten Free)

November 16, 2013June 1, 2017 Melissa King 75 Comments

Grain Free Pecan Pie. You guys! I made you a grain free pecan pie! If I had to pick a favorite dessert, pie would be high up on the list.

This time of year we think of apple pie, pecan pie and pumpkin pie. So I decided to come up with a healthier version of pecan pie. Grain free and vegan pecan pie to be exact.

This pie is healthier because it is only sweetened with dates. If you like a super sweet and gooey pecan pie, you can add a bit of maple syrup to this.

I thought it was plenty sweet the way it was. It’s also super easy to make! Just like my pumpkin pie, I used the crust recipe from Elena’s Pantry. I just love the simplicity of it. My pecan pie is slightly different than the classic recipe, but it’s very good!

Looking for more pie recipes?

Grain Free Pecan Pie

print shopping list

Prep Time 20 min Cook Time 10 min Serves 8-12 slices adjust servings

A delicious pecan pie with no added sugar!

Ingredients

For the crust

Recipe from Elena's Pantry
2 cups blanched almond flour
2 T coconut oil
1 flax egg (I used a flax egg replacement)
1/4 tsp sea salt

For the filling

12 medjool dates (remove the pits and soak in water for 4 hours)
2 cups pecans (plus more for topping the pie)
1/4 cup almond milk
1 1/2 tsp cinnamon
2 tsp ground vanilla beans or vanilla extract
1/4 tsp nutmeg
2 T coconut oil
1/2 tsp sea salt

Instructions

For the crust

In a food processor combine the flour and salt.
Then add in the egg and coconut oil.
Once the dough forms, press it into a greased pie dish. I used a 9 inch pie plate .
Bake at 350 for about 10-12 minutes.

For the filling

In a food processor , combine the pecans and spices, then add the dates, coconut oil and milk.
Once everything is well combined, dump it into a pie shell.
Top it with more pecans.
Store in the fridge to set. About 30 minutes.

by Melissa King

Recipe Notes

This should last at least a week or maybe more in the fridge. Enjoy!

Grain Free Banana Pecan Muffins

November 14, 2013February 12, 2015 Melissa King 12 Comments

The other day my husband asked me to make some more of my Nutella Filled Banana Muffins with pecan butter instead of homemade nutella. Well money was tight this week and all I had left in the house for flour was almond flour and coconut flour. So I decided to make due with what I had and create a grain free version. They came out good!

So good that I had to share. If you are new to grain free baking, please let me tell you the texture will be different to traditional baked goods made with gluten. Not bad at all, just different. The pecan butter in the middle is a delicious surprise. Of course you can use another nut butter if you like. Sunflower butter can also be used.

Grain Free Banana Pecan Muffins

Grain Free Banana Pecan Muffins

print shopping list

Prep Time 15 min Cook Time 18 min Serves 12 muffins adjust servings

Ingredients

1 cup almond flour
3/4 cup coconut flour
2 eggs (I used flax egg replacements)
2 very ripe bananas
1/3 cup applesauce
1/4 cup maple syrup
1 T coconut oil (or more applesauce)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 cup milk of choice (I used almond milk )
1/2 cup nut butter of choice (I used pecan butter)

Instructions

Preheat oven to 350.
Mix all the dry ingredients in a bowl .
Mix wet in another.
Add dry to wet and mix until combined. The batter will be very thick.
Line or grease a muffin pan. I used standard sized muffin pans .
Spoon a small amount of batter into the bottom of each muffin cup.
Scoop a bit of pecan butter and put it on top of the batter.
Fill the remainder of each muffin cup with batter. Since the batter is thicker, you may have to mold it around the pecan butter .
Bake in the oven for about 15-18 minutes.

by Melissa King

Recipe Notes

It’s hard to tell when they are actually done since the consistency is a bit different than traditional batter. I got 12 muffins out of my batch. They will only last a couple days on the counter. The can be refrigerated for a couple weeks and frozen for longer. Enjoy!