Sugar Free Peanut Butter/ Almond Butter Frosting

I have made this with both Peanut and Almond butter and it works great with buckwheat flour recipes or for muffins!

what you'll need:
*1 cup peanut or almond butter
*1/2 cup pure maple syrup
*1/2 cup flour (the best I've found is either tapioca flour or Arrowhead All-purpose gluten free flour)

blend together all ingredients until smooth and creamy. If it is a bit thick, try adding a splash of rice or almond milk.

Black Bean and Pumpkin Chili (Vegan!)

1 large onion chopped
1/2 cup chopped celery
1 sweet yellow pepper chopped
1 can diced green chilies
3 garlic cloves, minced.
3 tblsp olive oil
3 cups chicken broth or vegetable broth
3 cans black beans drained
1 large can pumpkin - 30 oz size
2 cans diced tomatoes
3 tsp chili powder
2 cans pinto beans
2 cans white beans (you can use kidney beans if you want)
2 tsp oregano
1 tsp salt

you really can add more stuff if you want
sautee onion, garlic, pepper and celery til tender
mix everything together and put in crock pot for 4-5 hours.

Sugar free frosting

1 package sugar-free instant pudding mix
1 3/4 cups milk (rice or almond)
1 (8oz) package cream cheese
1 (8oz) container lite frozen whipped topping
1 tsp. of any flavor you would like (peppermint, vanilla, etc.)

in medium bowl, combine pudding mix and milk. mix well and let stand until thickened.
in a large bowl, beat cream cheese until smooth. add pudding and mix well. fold in whipped topping.

Choclate Peppermint Cupcakes (sugar-free)

1 3/4 cups Arrowhead All-Purpose Flour mix
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup agave
1 cup applesauce
2 eggs
1/2 cup almond or rice milk
1 cup strong black coffee (still warm)
1/4 cup grapeseed oil
1tsp peppermint extract
1/4 cup chocolate chips (or carob)

in a medium bowl, combine flour, cocoa, baking soda, baking powder, and salt thoroughly.
in a large bowl, whisk together applesauce and eggs. add agave, mix well.add milk, coffee, oil, and peppermint. slowly add dry ingredients to wet ingredients and beat together for 2 minutes. fold in chocolate chips

bake at 350 for about 15 minutes or until a toothpick inserted in the center comes out clean.
makes 24

Gluten-free Pumpkin Waffles!

New favorite in my house.
Sometimes you just want a special breakfast and my dad even suggested we do these for birthdays with a little almond ice cream on top!

what you'll need:
*1/2 cup brown rice flour
*3/4 cup buckwheat pancake and waffle mix (or just the flour)
*1 tablespoon guar gum
*1 1/2 tablespoons flax meal
*2 teaspoons baking powder
*1 teaspoon baking soda
*1 teaspoon cinnamon
*1/2 teaspoon ginger
*1/2 teaspoon pink salt
*1 tablespoon agave nectar
*3/4 cup pumpkin
*1 1/2 cup non-dairy milk (almond breeze, rice dream, or soy)
*1 tablespoon orange juice


start your waffle iron!
in a large bowl. mix all of the ingredients except the orange juice. once the ingredients are thoroughly mixed and your waffle iron is ready, add the OJ and spray the waffle iron with olive oil non-stick spray.
the batter is sticky unlike regular waffle batter. you can make it a little thinner by adding water, but don't add too much. I just used the sticky batter and put a big spoonful in the center of the iron. about four minutes is perfect and due to the consistency, you may have to spray after every waffle.

they are great with maple syrup, butter, and honey depending on what topping you are in the mood for.
or ice cream! haha

hope you enjoy:)
you are loved.

"Monster Drink"-Amazing Smoothie

So my mom has a bible study that meets for breakfast every Thursday morning and they were talking about eating healthy and stuff and then on of the moms says she makes a "monster drink" for her kids every morning because they don't like spinach. You can't really taste the spinach in this shake but she called it that name because it turns the drink green. Her kids don't know how healthy it is and it tastes great:-)
So i sort of created my own take on the "monster drink" and I have one every morning.
Feel free to change it up, add or subtract fruits.
Just know the reason I use a frozen banana is because it gives the drink a great creamy texture

first blend:
*1 peeled, frozen banana
*1 cup pineapple juice
*a little bit of almond breeze milk
*flax seed oil
*one scoop of your favorite protein powder (I really like hemp and vegan)

once slightly blended, add:
*1 cup fresh spinach leaves
*wheat grass (optional-it definitely gives it a different taste)

blend on high or food processor or ice crush....whatever your blender says....until smooth like a smoothie.
After drinking this I feel so energized and awake and it satisfies so many cravings.
I have also added honey to it before for sweetness, plums for a slightly tart flavor...
feel free to experiment!

hope you enjoy:-)
you are loved.

Pumpkin Ice Cream

SO this one is a really different...and doesn't taste anything like traditional ice cream...but it has the same consistency and is still a great beneficial frozen treat:-)

in a medium bowl mix:
*1 15oz. can of organic pumpkin
*2 1/2 scoops vegan vanilla or chocolate protein powder
*2 tablespoons agave
*2 tablespoons honey (raw)
*1 tsp. vanilla extract
*about 1/4 cup almond breeze milk or rice dream
*carob chips (personal preference on amount)

Once it is all mixed up, I usually separate the mixture into 3 or 4 small plastic cups and freeze it overnight. When you eat it, you can either take it straight out of the freezer and it will be sort of like italian ice, only creamier. ALSO, you can empty the frozen mix into a food processor or blender and blend it until it is the consistency of soft serve. either way it is delicious, beneficial for blood type O, packed with protein, and satisfies the craving for ice cream.

hope you enjoy:-)
you are loved.

Cranberry/Raisin Pumpkin Bread

So this recipe is a combination of three blog recipes and I think it worked reeeaaallllyyyyy well:D
It turned out moist and delicious and the consistency was still amazing even without sugar.
It is a nice way for us blood type O to celebrate the holiday season with pumpkin bread without eating the dreaded wheat and gluten haha

start your ovens...350!

mix these ingredients in a large bowl:
*2/3 cup buckwheat flour
*2/3 cup tapioca flour
*1/3 cup rice flour
*2 tablespoons guar gum
*1/2 tsp. salt
*1 tsp. baking soda
*2 tsp. baking powder
*1 heaping teaspoon of ginger and allspice mixed

now add:
*1/3 cup olive oil
*1/2 cup raw agave
*2 tablespoons organic molasses
*2 tsp. vanilla extract
*14 oz pumpkin (canned-organic)
*1/4-1/2 cup almond breeze or rice dream milk (start with 1/4 cup and add little by little)
*Ener-G Egg Replacer for 2 eggs

mix-the batter will be sticky and fluffy but slightly dense and heavy. stir in 2/3 cup raisins or cranberries.
grease a Bundt cake pan with olive oil and spoon the batter into it. I had to mold the batter into the pan with my hands due to the consistency.
bake for about 45 minutes. the cake is done when you can touch the top lightly and it is firm.
cool on a cooling rack before flipping.

hope you enjoy:)
you are loved.

Vanilla Plum Cake

I am on a mission to find a good gluten-free cake recipe for my brother who has a gluten allergy and has a birthday coming up.
For my first attempt, I decided to try out a simple vanilla cake but added the plums on top to resemble a recipe my Grammy used to make. I think it tastes good and my mom is a huge fan haha
The cake is a bit heavier than ordinary cakes, but the taste is definietly there and it's guilt free! no wheat, no gluten, no sugar, low fat! And the plums on top add to the beneficial part for blood type O:-D

what you'll need:
*1 cup rice flour
*1 1/2 cup tapioca flour
*1 tsp. baking powder
*1 tsp. baking soda
*1/4 tsp. salt
*2 tsp. vanilla pudding powder
*1/4 cup vanilla soy yogurt
*1/4 cup apple sauce
*1/2 cup almond breeze vanilla milk substitute
*1/4 cup flaxseed/ grapeseed oil mix
*1/4 cup raw honey
*4 tbsp. agave
*4 plums

start your ovens...350 :-D
in a large bowl mix together the flours, baking soda, baking powder, salt, and vanilla pudding powder. (i used a wooden spoon for all of this)
then add the almond breeze milk slowly and stir. then add the soy yogurt, applesauce and oil and stir.
finally add the honey and agave and stir extremely well... until smooth:-)
pour mixture into oven-safe dish. slice the plums into thin slices and lay on top of batter.
bake for 35-45 minutes.
to see if it is done, stick a toothpick in and if the toothpick comes out clean, it is done.

I really like eating this with a cup of tea!
hope you enjoy!
you are loved.

"Oatmeal" Raisin cookies:D

my dad's favorite cookies are oatmeal raisin cookies so I am starting to experiment with oatmeal alternatives. This was my first attempt but I thought they turned out pretty good and my parents each had three cookies each right out of the oven!
so I'm guessing it's a good start:-)

what you'll need:
DRY
*1/2 cup tapioca flour
*1/4 cup flaxseed meal
*1/4 cup rice flour
*1/4 cup Ezekial 4:9 cinnamon raisin cereal
*2 tsp egg replacer
*2 tsp vanilla pudding powder
*1 tsp baking powder
*1 tsp baking soda

WET
*1/4 cup pumpkin (canned)
*1/4 cup applesauce
*1/4 cup grapeseed/flaxseed oil mixture
*1 tbsp agave
*1 tbsp honey (raw and regular)

start your ovens...350:-)
in a medium bowl mix together all of the dry ingredients. add wet ingredients and mix until all clumps are gone.
place a piece of wax paper on a cookie sheet and spoon the cookie dough onto the wax paper.
I made about 20 cookies with this recipe but if you make "normal" sized cookies you will probably get around 2 dozen:-)

hope you enjoy!
you are loved.

Pumpkin carob cookies

So... this is my first attempt at an original cookie recipe but I thought it was pretty good:-)
This is wheat-free, gluten-free, vegan and uses only natural sweeteners. And it's awesome because not only is it completely healthy, but it's also beneficial for blood type O! Getting ready for fall baking...

makes about 2 dozen

ingredients:
(dry)
*1/2 cup rice (or brown rice) flour
*1/2 cup tapioca flour
*1/4 cup flaxseed meal
*1 tsp. baking powder
*1 tsp. baking soda
*1 tbsp. egg replacer
*2 tbsp. chocolate pudding powder (go organic! and natural sweeteners)

(wet)
*1/2 cup pumpkin (go organic! canned)
*1/4 cup raw honey
*1/4 cup grapeseed oil
*2 tbsp. water
*2 tbsp. blue agave (natural sweetener)

*1/4 cup carob (or chocolate) chips

start your ovens...350:-)
mix together all wet ingredients in a medium bowl until smooth. add the dry ingredients and mix ...I usually use a whisk. once smooth, add the carob chips in the mix.

use a spoon to scoop the dough onto the cookie sheet and mold into cookie shapes. for the cookie tray: put a piece of wax paper down so you won't have to grease the tray and the cookies slide off easily. make sure the wax paper doesn't hang over the side though!

bake for 12-14 minutes.
to check cookies, stick a toothpick in the center of one and if it comes out clean, it's done. if dough is sticking to it, bake a little longer.

enjoy! you are loved.