Gluten-Free, Dairy-Free, No Sugar RAW Brownies

I found this recipe on LearnRawFood.com, made a few adjustments and fell in LOVE with it!
Had to share. It's a great way to get your chocolate fix - totally naturally.
No cooking required, so it's a pretty immediate indulgence - in a healthy way. Gotta love it!

Gluten-Free, Dairy-Free, No Sugar RAW Brownies

1 1/2 cups raw walnuts
1 t Himalayan pink sea salt
8 pitted dates
1/3 cup unsweetened cocoa powder
1 t vanilla extract
2 t water
1/4 cup dried cranberries

Place the walnuts in a food processor fitted with the S-blade and process until coarsely chopped. Remove 1/4 cup of the walnuts and set aside. Add the salt to the remaining walnuts and process until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla and process until evenly distributed. Add the water, dried cranberries, and reserved walnuts, and process briefly, just to mix.

Pack the mixture firmly into a square container. Store in a sealed container in the refrigerator. I love to eat them after they've been in the fridge for an hour. Try the freezer too.

Snack of the Century: Wisconsin Acres Honey & Almonds

I love sweets and I love snacking.

So imagine my delight when in a sweets craving frenzy I drizzled Wisconsin Acres Honey over raw almonds to get my fix.

This is the best honey you will ever have! Seriously. Totally raw and delicious - all natural with no additional processing.

Happy Eating!
-Heather :)

Acorn Squash Deliciousness

Acorn squash is my newest obsession. They make a great breakfast or lunch (half of one anyway!) Use this super easy recipe to enjoy this warm, soothing and filling dish.

1 acorn squash
1 T Smart Balance Light butter
1 T cinnamon
1 T agave nectar

Preheat oven to 350 degrees. Cut acorn squash in half, scoop out seeds and discard. Place one tablespoon of Smart Balance Light butter in the middle, followed by cinnamon and agave nectar. Bake for 30 minutes or until tender. Let cool for 5 minutes and enjoy!

Happy Eating!
xoHeather :)

Burger King Joins the Gluten-Free Bandwagon

While I would never condone eating at Burger King, this recent news item caught my attention. The King has decided to release a list of gluten-free foods on their menu.

Before you know it, we may have a gluten-free Whopper. Wouldn't that be cool?! Not that we should ever eat it, but it would be a healthier step for Burger King and for the general population. Eating gluten-free allows us to eat more whole, natural foods with less processing. And that's something to feel good about!

Who knows, maybe someday they'll offer us almond cheese? Probably not...but until then, enjoy having one more fast food locale that actually cares about us gluten-free folks.

Happy Eating!
Heather :)

Sweet Potato Casserole: Wheat/Dairy/Sugar-Free Oh My!

Holidays mean sweet potatoes for me, or maybe just an excuse to indulge in my favorite potato. :)

Either way, I've been going sweet potato crazy. I've been sauteing them in veggie stir-fry's, grilling them for sweet potato fries and mashing them for delish mash potatoes (no need to add anything else either!). And below is yet another yummy recipe to add to your sweet potato love affair.

Sweet Potato Casserole

• 4 sweet potatoes, cubed
  
• 1/2 c agave nectar
  
• 2 eggs
• 1/3 cup Smart Balance Light
  
• 1/3 cup almond milk
  
• 1 teaspoon vanilla extract
• 1 cup Nature Plus Organic Crunchy Maple Sunrise cereal (gluten-free)
  

Preheat oven to 350 degrees. Spray non-stick cooking spray in a 9x13 baking dish. Place sweet potatoes in a pot of water, bring to a boil. Cook until tender. Remove from heat, drain and mash. In Kitchen-Aid or large bowl, mix sweet potatoes, agave, eggs, butter, milk and vanilla extract. Pour into baking dish. Sprinkle Nature Plus cereal over top. Bake 35 minutes or until a knife in the center comes clean.

Happy Eating!
xoHeather :)

The Best Gluten & Dairy-Free Crockpot Stuffing

I created this delish stuffing for Thanksgiving. Make it for Christmas dinner or for a cold day in January. Either way you can't go wrong - it is SO good!

• 4 cups cubed gluten-free bread (I used Energy Tapioca)
  
• 1/2 cup non-dairy butter (1 stick)
• 1 large onion, chopped
  
• 6-8 stalks cups celery, chopped
  
• 2 tablespoons sage
• 1 tablespoon thyme
• 2 cage-fed eggs, beaten
  
• 1 teaspoon salt, or to taste
• 1 T garlic salt
  
• 1 cup gluten-free chicken broth

Preheat oven to 200 degrees. Place bread crumbs on a baking sheet. Bake in oven for 5-10 minutes or until light brown. Mix onion, celery, sage, thyme, eggs, salt and broth in crockpot. Add in toasted bread crumbs. Stir together. Heat on high for 3 hours. Serves 4.

Happy Eating!
xoHeather :)

Gluten/Dairy/Sugar-Free Pumpkin Bread - Hello Thanksgiving!

With Thanksgiving upon us, I'm mixing things up this year and trying out new recipes. For the pre-T-giving festivities, I've got some yummy pumpkin bread. Stay tuned for gluten-free stuffing and sweet potato casserole recipes. Yum! Love a holiday. :)

Gluten/Dairy/Sugar-Free Pumpkin Bread
1 can organic pumpkin puree
2 cage-free eggs
1/2 c canola oil
1 1/2 c brown rice syrup

3 c gluten-free flour (I love Bob's Red Mill)
2 t baking soda
1 t sea salt
3 T cinnamon
1 T nutmeg

Preheat oven to 350 degrees. Beat pumpkin, eggs, oil and brown rice syrup until smooth. Mix in flour, baking soda, salt, cinnamon and nutmeg. Pour into loaf pan, about halfway full. Bake for 45 minutes or until baked through. If you have additional batter left over, scoop spoonfuls onto a cookie sheet. Bake for 10 minutes or until golden brown.

Happy Eating!
xoHeather :)