Carrot Macadamia Coconut Honey Raw Balls

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Recently I saw a photo posted from Foodie and the Family for Carrot Cake  Bites, courtesy of Daily Bites.


The recipe and photo inspired me to make a special treat for my kids and husband! We have been very cautious as what nuts we use, and have been favoring Macadamia nuts these days due to the omega 6:3 ratio. Macadamia nuts also contains all essential amino acids, and contains healthy fibers. Overall they are best for us!

Ingredients:

• 1 cup of Macadamia nuts
• 1/3 cup of Unsweetened Coconut shredded
• 1/4 to 1/3 cup of Honey, depends on desire of sweetness
• One carrot shredded, about 1/3 of a cup.
• 10 dates pitted, and soaked in water for 5 minutes to soften
• 1 tablespoon of Olive Oil
• 2 tablespoon of Coconut to roll balls in

Directions:


In a blender process Macadamia Nuts, and then simply individually add each item. Roll into tiny balls and then on a plate roll spread enough shredded coconut and roll to coat!


Serve and enjoy! Pin It

Autumn Butternut Squash and Bacon Frittata

Halloween has come and past, and we recently went to the pumpkin patch and bought a variety of pumpkins and squashes. I am unsure which is my favorite between pumpkin and Butternut squash. Both, pumpkin and squash, are delicious, and reminds me of all the wonderful things, I love about fall. 

When I found this recipe, on the Whole Foods, FB page, I had to make it!  Of course, it has been adapted, and changed, to fit our diet. We added bacon, and exchanged almond milk in the place of milk. This dish would be a perfect Thanksgiving morning brunch treat, or the day after Thanksgiving breakfast! It is hearty, filling, and lite in calories!

A great Thanksgiving weekend treat! 

 

Nutrition:

This winter squash is actually a fruit not a vegetable, that has a rich sweet nutty taste. According to Livestrong.com , 1 cup of Butternut Squash has 60 calories, 16 g of carbohydrates and 3 g of fiber. It also supplies almost 300 percent of your daily value of vitamin A , 50 percent of vitamin C, 7 percent of calcium and 5 percent of iron.

Not bad for one cup of extremely filling and satisfying butternut squash.

Four cup of healthy Goodness.. 1200% of Vitamin A!

Ingredients

• 4 cups butternut squash cubes 
• 1/2 red onion, cut into thick slices 
• 1 tablespoon extra-virgin olive oil 
• 1 teaspoon sea salt, divided 
• 1/2 teaspoon freshly ground black pepper, divided 
• 8 large eggs 
• 1/3 cup Almond milk no flavor
• 2 tablespoons chopped fresh sage
• Fresh thyme
• 1 cup grated Gruyère cheese (optional)
• 4 slices of Bacon
• Parsley to garnish

1. Preheat oven to 425°F. 
2. Slice Bacon and fry in a cast- iron skillet. Remove excess grease, and set aside. 
3. Add , dice onions, and squash in  a baking pan or in cast iron skillet,  toss with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. 
4. Roast in oven until the vegetables are browned and softened, about 25 minutes, stirring once or twice during cooking. 
5. In a large bowl, whisk eggs, almond milk, spices and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together. Pour into the baking dish or skillet and return it to the oven.
6.  Continue cooking until eggs are just about set, 6 to 7 minutes. 
7. Remove from the oven and sprinkle with cheese. Turn on the broiler; place the skillet under the broiler just until the cheese melts and the top of the frittata is browned, about 2 minutes. Cool for a few minutes, cut into wedges and serve.

Autumn Butternut Squash and Bacon Frittata, right out of the oven

Nom, Nom, Nom! Or Violet says Nommy, Nommy!

Sweet Potato Carrot Soup

Nothing reminds me more of autumn, than warm bowls of delicious stews and harvest soups. Now is a great season for carrots and Carrot soup is one of my favorite soups to make. It is a hearty soup that is sure to satisfy your taste buds, fill your belly up, on the first serving. Best of all it is a quick dish to make and fairly inexpensive. This dish made around 20 servings for my family, and we have eaten for lunch for several days now. I am unsure if it can be freeze due to the Yogurt? If anyone does know the answer to this feel free to leave a comment below.

• 2 1/2 pounds peeled or scrubbed, chopped carrots
• 4 cups vegetable stock
• 1 cup of water
• 1 1/2 teaspoon Kosher salt
• 2 medium sweet potatoes, chopped (optional, for heartier soup)
• 3-4 tablespoons Kerrygold butter
• 1 cup chopped onion
• 1-2 small cloves crushed garlic
• 1/3 cup Almond Flour
• dash of Kosher salt
• 1 cup of Greek Yogurt, plain
• 1 tbsp of Honey
• 1 tsp of nutmeg
• 1/2 teaspoon dried mint (I bought mint tea at the grocery store, and cut open the bag)
• 1/2 tsp of cinnamon
• and 1 tbsp of grated ginger (optional)

1. In your dutch oven melt butter and saute onion, and garlic for 6 minutes or until onion is clear. Add salt, and potatoes and carrots, and saute for five more minutes.
2. Add stock and water, and bring to a boil. Should take 15 to 20 minutes or until the carrots and potatoes are tender. 
3. Mix soup in a blender, by transferring carefully, I would probably cool the soup if I were to use this method. Or you can carefully mix with a handheld mixer if you are in a hurry. Definitely wear an apron for this, and do not burn yourself!
4. Stir in Almond flour, Greek yogurt, honey, and all the rest of the dry ingredients. 

Serve and enjoy!

Quick facts about the health benefits to this soup..

• Carrots are rich in antioxidant nutrient beta-carotene, and polyacetylenes as phytonutrients that can help inhibit the growth of colon cancer cells, provides cardioprotective benefits, vision health, Anti-Cancer Benefits,
•  Sweet Potatoes have Anti-Inflammatory Nutrients. They can also regulates blood sugars, and has beta-carotene, an antioxidant that converts to vitamin A in your body and switches on DNA that's in charge of producing new skin cells and shedding old ones.
• Garlic, acts as an natural antibiotic, which has allicin and dilly sulfides. Again garlic is a powerful antioxidant.
• Greek Yogurt has twice as much protein as regular, packed with calcium and live bacterial cultures.
• Almonds are high in monounsaturated Lower LDL-Cholesterol and Reduce Your Risk of Heart Disease, full of vitamin E. Almonds Provide Double-Barreled Protection against Diabetes and Cardiovascular Disease
• Eating Nuts Lowers Risk of Weight Gain
• Manganese, Copper & Riboflavinâ Provides more assistance with energy production
• Daily consumption of almonds help you eat a healthier diet
• Almonds Help Prevent Gallstones