Wednesday, August 21, 2013

Low Glycemic Index Smoothie Recipe - Dairy Free and Gluten Free




We love smoothies when it’s hot outside.  They are delicious in the morning for breakfast or as an afternoon snack.  The smoothies I make are low on the Glycemic Index (GI) and full of nutrients.  I follow a simple formula that is based on the smoothies at my favorite vegetarian restaurant in Hilton Head, Delisheee Yo, http://delisheeeyo.com.  If you have picky eaters in your house, this is a great way to get some more vegetables and nutrients in them. 



My formula (2 Servings):
2 Low GI fruits (berries, kiwi, apple, etc), Strawberry and Blueberry is a favorite combination in our house.  Fruits High on the GI are bananas, grapes, melons, etc.  We stay away from these fruits.
2 Tbls Gluten Free Organic Oats
1-2 Tbls Nuts (almonds are a favorite in our house.  Walnuts are good for added Omega-3's)
2 Tsp Chia Seeds (Pack your smoothie full of Omega-3's)
A handful of fresh organic greens, I like arugula because it gives the smoothie a peppery flavor.  Other options are spinach or kale.
1-2 Super Food Powders (spiralina, bee pollen, maca or acai) (Recently we have been using 1-2 tsp of acai powder)
1 Tsp Spice (I use cinnamon and/or turmeric) (For information on Turmeric click HERE)
2 Tsp Flax Oil
Liquid (coconut water, coconut milk or almond milk)
Ice if using fresh fruit (not necessary with frozen fruit)
**Note: I use all organic ingredients**

Blend in a high quality blender until smooth and desired consistency is reached.  Add liquid and ice as needed.


Try serving your delicious smoothie with my favorite eco-friendly stainless steel straws!!

Enjoy and Healthy Regards!!
© THRIVE: Natural Family Living

Tuesday, August 6, 2013

Gluten Free Chicken Nuggets


 


These gluten-free chicken nuggets have quickly become one of our favorite meals.  We serve them on salads, with sweet potato fries and with mashed cauliflower.  They are delicious!!  This recipe is loosely based on the one I found at oursmallhours.com.  I switched the flours because I found almond flour works better and tastes better.  I also use fresh garlic, flavor the oil and add the almond milk coating.  This recipe would also be great for chicken fingers!

1 cup almonds for homemade almond flour (directions in the recipe)
1 teaspoon sea salt
½ teaspoon pepper
2 teaspoons onion powder
2 teaspoons paprika
2 cloves minced garlic + 1 clove for flavoring the oil
½ cup almond milk
2-3 boneless organic free-range chicken breasts (one package 1-1.5 ponds)
¾ cup coconut oil

Rinse the chicken and cut into nugget sized pieces.  I cut them into about 1 inch x 1 inch pieces.  In a large bowl mix the first 6 ingredients together.  Pour 1/2 cup of almond milk into a separate small bowl.  Dredge the chicken pieces in the almond milk then coat with the flour mixture.  Meanwhile in a cast-iron skillet heat the coconut oil.  Add one clove of garlic to the heating oil to flavor it.  (This is optional).  I leave the garlic in the oil for a couple of minutes until it is starts to brown.  Remove the garlic clove and add the coated chicken pieces.  Flip once while cooking and remove when golden brown and cooked through.  Place on paper towels to soak up excess oil.  Serve warm with your favorite dipping sauce.  If you want some more spice and an extra health boost try adding a little Turmeric.  For more information about the benefits of turmeric click HERE.

Homemade Almond Flour: Take a cup of almonds and place into a high quality blender.  Grind on high speed until a flour consistency is reached.  It’s that easy!!

Healthy regards,
THRIVE