Worlds Greatest "Bread"

The word bread is in quotes in this title for a reason. That reason is because this is pretty much everything BUT bread: Healthy, gluten-free, dairy-free, vegan, and full of protein, fiber and good fats. I found the recipe originally on My New Roots, and then on The Coveteur, so finally decided to make it. Fortunately, I had literally every ingredient on my shelf already (it really is that simple), so it was a no brainer. 10 ingredients - that's it. You also really dirty only one dish total in making this recipe. The bread is mixed and baked in the same container. Could it get any more simple?

The most important ingredient in this recipe is psyllium husk, which acts as the main binding agent. It also provides a major source of fiber - I even add it to smoothies! Psyllium has literally zero taste, so it's a great idea to add it to bread. The rest of the ingredients are mainly nuts and seeds, which you can sub out if you have preferences or allergies. This tastes absolutely wonderful sliced and toasted (it toasts well), with mashed avocado and a fried egg on top - that is by far my favorite way to eat it. I'd recommend only eating one to two slices at a time though because it is quite calorie dense, although they are all good calories.

There are a couple things to note about this "bread" before you decide to dive head first into making it. One, it really doesn't taste like normal bread. It has a nutty flavor with a crunchy texture. Two, you need to let it sit for a while before baking (I recommend overnight), so plan ahead if you want it for something special.

Ingredients:

• 1 cup sunflower seeds
• 1/2 cup flax seeds
• 1/2 cup almonds or hazelnuts
• 1 1/2 cup rolled oats
• 2 tbsp chia seeds
• 4 tbsp psyllium husks (or 3 tbsp psyllium husk powder)
• 1 tsp fine grain sea salt
• 1 tbsp maple syrup
• 3 tbsp melted coconut oil or ghee
• 1 1/2 cups water

Directions:

1. In a flexible loaf pan (I used this one), combine all dry ingredients, mixing well.
2. Whisk maple syrup, melted oil, and water together in a bowl. Add to dry ingredients and mix again until dough becomes very thick.
3. Smooth out the top with the back of a spoon, and let it sit on the counter for 2 hours to all day or overnight (I did overnight). You'll know the dough is ready to go when it keeps its shape even when you pull the sides of the loaf pan away from it.
4. Preheat over to 350 degrees F.
5. Place the loaf pan in the middle of the over and bake for 20 minutes. Remove the bread from the loaf plan, put it upside down directly in the over, and bake for another 30 to 40 minutes. You'll know it's ready when it sounds hollow when tapped.
6. Let cool completely before slicing or doing anything with it (super important!).

Zoodle Bolognese

Two posts in one week!? I'm on a role lately! Meat sauce is one our go-to recipes because you can throw it on top of so many different things - zucchini noodles (aka zoodles), spaghetti squash, gluten free pasta, grains, or just eat it by itself. Zoodles are another favorite of mine because they're an amazing pasta substitution - they have a great texture, flavor, and I actually like them more than pasta honestly. 

You will need a spiralizer for this recipe if you plan to make the zoodles, or you could just sub a different type of pasta. This recipe is mainly for the bolognese anyway, so pick whatever base you'd like! This meat sauce is seriously good for you. It has a little health and anti-inflammatory boost with the turmeric, coconut oil, ghee and kale additions (I know, you wouldn't even know it was in there, and you can't taste it!). It's definitely a recipe you won't feel guilty eating! The recipe is really pretty large, so you can throw the leftovers in the freezer and enjoy at a later time.

Ingredients:

• 1 24oz jar or 2 12oz jars of crushed tomatoes
• 1 package (1 lb) of organic beef, turkey, or bison (whatever you prefer)
• 4 large carrots
• 2 bunches of curly kale
• 1 red onion
• 4-6 cloves of garlic
• 2-4 tbsp olive oil or coconut oil (or half and half)
• 1 tbsp ghee
• 1 tbsp turmeric
• Salt & pepper
• 1 12oz can of tomato sauce (optional. I add this sometimes because I like mine a little "saucier" - the recipe is decently chunky without)
• Touch of parmesan (optional to sprinkle on top if desired)

Directions:

1. Chop the carrots, onion, and kale, or even blend in a food processor (you want them to be chopped very fine). Mince all the garlic cloves too.
2. Melt the coconut oil, olive oil, and ghee in a larger pot over medium heat.
3. Add chopped vegetables and garlic to the pot and cook for a few minutes until onions are translucent. Sprinkle a little bit of salt and pepper on top.
4. Add the meat, break it up a bit so there are no large chunks, and cook until it is brown/cooked through.
5. Top with the crushed tomatoes, turmeric, salt and pepper, and stir well so everything is mixed.
6. Simmer for about a half hour (and by simmer, I mean that the sauce will have little tiny bubbles coming up through it, so that could be low/medium heat actually).
7. Top the zoodles, noodles, spaghetti squash or whatever you choose as a base with the meat sauce, and you're good to go! 

Sweet Potato Risotto (vegan & gluten-free)

I made this twice last week, and got so many requests for the recipe, that I bumped this post up so I could get it to you guys immediately! It's a wonderful side dish to steak, chicken, or pretty much any protein that you desire really. It also works well next to a salad, as a base for bowl, or just all by itself.  Everyone that has tried this has loved it. It's super easy to make, and it's much healthier than your normal, run of the mill risotto.

My secret is that I use organic sprouted brown rice or wild rice (always choose organic!), instead of the white rice usually used in risotto that has no nutritional benefits. I also sub out butter and/or cream for ghee or coconut oil, depending on what you prefer. Instead of parmesan you can also use nutritional yeast, but this time around, I decided to go the cheese route. There is no replacement for good old, regular cheese people!

Feel free to add, subtract, sub, and do whatever you want to this recipe. It's a great one to experiment with! We actually doubled it (2 cups of rice instead of 1 cup serving that the rice package suggests) because we love having left overs (meal prep anyone!?). The recipe below is just an estimate of what I threw in the pot, but you really can't screw this one up. Enjoy!

Ingredients:

• 2 large sweet potatoes/yams
• Organic brown rice (or whatever rice you'd like to use)
• 1 small red onion (or half a large onion), chopped
• 3 cloves garlic, minced
• 1-2 tbsp ghee or olive oil
• 1/3 cup dry white wine
• Chicken broth (vegetable broth for vegan)
• Parmesan cheese (nutritional yeast for vegan)
• 2 tbsp coconut oil, melted
• Paprika
• Cinnamon
• Salt & pepper

Directions:

1. Preheat over to 400 degrees.
2. Peel and cut the sweet potatoes into 1 inch cubes. Put in a bowl, pour melted coconut oil over, and dust with paprika, cinnamon, and salt & pepper (I used a generous amount of spices since I like a lot of flavor). Toss in the bowl until the potatoes are evenly covered with the oil and spices.
3. Place the sweet potato cubes on a baking sheet and put in the over for about 20-30 minutes or until lightly browned and soft.
4. While the potatoes are cooking, you can start on the rice! In a medium sized pot, heat the ghee (or olive oil) over medium heat.
5. Once it is melted and bubbling slightly, add the chopped onion and minced garlic cloves. Cook for a couple minutes until translucent/slightly browned.
6. Add the rice to the pot (all of it). Stir and coat the rice fully with the butter/onion/garlic mixture. Cook for a minute or two. Cover the rice with the white wine and again, cook for a couple more minutes.
7. Begin to add the broth to the rice about 1/2 cup at a time. Each time, you'll probably cook the rice for about 5-10 minutes in between pours. You're going to do this until the rice is fully cooked. I cooked about 2 cups of rice, so I used about 6 half cups of water total by the time I was finished.
8. While the rice is cooking, we're going to mash the potatoes! I used a food processor, but if you don't have one, you could just use a potato masher or a fork. You want to get it as pureed and smooth as possible. I'll add a little bit of broth to them before pureeing just to help the process a bit.
9. Finally, once the rice is cooked, add some parmesan cheese (or nutritional yeast), and stir well. Last step is to add the sweet potato puree.
10. Mix everything together well and serve! You can also sprinkle some parmesan cheese on top to make it look nice. Let me know what you guys think below!