Thursday, November 3, 2011

Green Berry Smoothie

So I'm trying to eat healthier and also lose brainer. So I've been doing yoga for flexibility/stress release and exercise (hey...I gotta work myself up!! ;) ). Anyways, I made this green (because it's healthy) berry smoothie that has only 160 calories and tons of fiber and nutrients. It's vegan, vegetarian, gluten free etc. Here's the recipe.

P.S. Here is the picture I was promising you....basically a dark maroon "berry" sort of color.

Green Berry Smothie

Yield: 48 oz.
Servings: 3-16 oz. cups

6-8c fresh spinach, loosely packed
1-2c of water (depening on how thick you like your smoothie)
2-3c frozen mixed berries (whatever type you like)
2 bananas roughly sliced


Loosely pack spinach into blender (NOT food processor) and add about 1 cup of the water and blend until smooth. Next add the frozen berries, 1 cup at a time with a little extra water (or else your motor on your food processor will burn out and your berries won't be chopped up, they need lubricant) and blend until smooth. Continue adding the rest of the berries using the same method going 1 cup at a time and adding more water as necessary. Finally at the sliced bananas and puree until the smoothie is to your liking.

What do I use this for?? I will be using for a meal replacement. I was thinking about adding ground flax seeds to it too. You can add virtually any fruit or veggie you'd like if you want to experiment. It really ups the fiber if you add a stalk or 2 of celery (although I haven't tasted that one yet). Hope you enjoy and be good to your body. :)

Sunday, October 30, 2011

Halloween Devil's Food and Vanilla cupcakes

Today I made gluten free devil's food cupcakes and vanilla cupcakes decorated Halloween style :). I did 3 different styles; 1. is green coconut grass (coconut colored green) with festive toothpicks in it 2. Pink icing colored "brain" cupcakes with blood (red food coloring) and eyeball toothpicks on them 3. Orange swirl cupcakes with sprinkles and festive toothpicks in them. I didn't get quite as involved as I did last year on this "project" but it did basically take me all day long. I'll share the cupcakes recipes I used as well as step by step directions with picutres below.

Gluten Free Devil's Food Cupcakes

Yield: 20 cupcakes

3/4c rice flour (brown or white)
1/2c sorghum flour
1/2c potato starch (or tapioca starch)
3/4t xanthan gum
1-1/2t baking soda
1/4t salt
2/3c unsweetened cocoa powder
1-1/2t vanilla extract
1-1/3c buttermilk
1/2c unsalted butter, at room temperature (1 stick)
1-1/2c sugar
2 eggs, room temperature

Preheat oven to 375 degrees and line 20 muffin tins with liners.

Whisk the flours, xanthan gum, cocoa powder, salt and baking soda in a medium bowl.

Then, in a large bowl (or in your stand mixer), cream the butter and sugar together until light and fluffy.

Add the eggs one by one letting each be fully incorporated before adding the next.

Add the vanilla to the butter mixture.

Then, slowly alternate adding the flour mixture and buttermilk to the butter mixture just until combined and most lumps are gone.

Spoon the batter into the muffin pans filling each 2/3 full. Bake for about 20 minutes.

A toothpick inserted into the middle of one of the cupcakes should come out clean and the cupcakes should lightly spring back when you touch them. Cool cupcakes on a wire rack completely before icing.

Gluten Free Vanilla Cupcakes

Yield: 15 cupcakes

1c granulated sugar
2 large eggs, room temperature
1-1/4c Brown Rice Flour Mix (2c brown rice flour, 2/3c potato starch, 1/3c tapioca flour)
1/4t salt
1-1/2t baking powder
1/2t xanthan gum
1/2c canola oil
1/2c milk
1t vanilla extract

(adapted from Annalise G. Roberts, Gluten-Free Baking Classiscs)

Preheat oven to 350 degrees and line a muffin tin with 15 liners. Position oven rack in center of oven.

Beat sugar and eggs in a large bowl of an electric mixer at medium speed for 1 minute.

Add flour, salt, baking powder, xanthan gum, oil, milk, and vanilla; beat at medium speed for 1 minute.

Pour batter into muffin tins. Place in center of oven and bake for about 20 minutes or until center springs back when touched and cupcakes are very lightly browned (bake about 35 minutes for a 9-inch round, 40 minutes for 8-inch round). Cool in tins for 5 minutes and then remove from pans and cool completely on wire racks.

And are some of the finished products after decorating... :)

Here's how I carry them to work. A big plastic dome goes over the top of it!! :) 

As always, if anyone has any comments or suggestions please feel free to let me know. I am not a professional baker and I don't claim to be. I make these cupcakes for my own pleasure. If you do see any typo's kindly let me know. HAPPY HALLOWEEN everyone!!!