Healthy Blueberry Crumble

Every summer the second June hits I start thinking about blueberries. I love them, in everything and in every way. Tonight, as I was thinking about them, I felt I simply had to make something indulgent...so I winged it with my own version of a Blueberry Crumble. While I will admit, this was a little runny (I forgot to add some almond flour to the blueberry mixture) it was still so good, and suited me just fine. Here is the jist of what I did...I know, I barely ever have an exact recipe, but you can "wing it" too, and see what you come up with! It's fun! Oh, and by the way, this recipe suggestion is using all whole, healthy, real foods, without refined white sugar, without gluten, dairy, or soy. Best thing about it (besides the taste) is that it is full of healthy power packed nutrients! The blueberries/quinoa/almond flour nourish with antioxidants, protein, iron, calcium, & fiber! Food is the most fun when what you choose to eat actually benefits your body with each bite you take!

I preheated the oven to 400* and used coconut oil to "butter" a 8x8 glass baking dish. Next I mixed together: Almond Flour (Honeyville is my favorite), Quinoa flakes, organic cinnamon, a pinch of sea salt, a little birch xylitol and a little coconut palm sugar, and a drizzle of grapeseed oil to creat a crumbly mixture.

Next, I took about a bag of frozen organic blueberries and added a 1/2 cup unsweetened apple sauce to it, along with the juice of 1 lemon, some cinnamon, a small amount of xylitol and coconut palm sugar (no more than 1/4 c. combined total, but probably less). Now, remember to add in a little almond flour to soak up some juice). After tossing all of this together, I poured it in my prepared dish, and using a fork, I covered the top evenly with my crumb mixture.

I baked this for about 20 minutes...basically until the crumb topping was browned and the blueberry mixture was thicker and bubbling.

Made my night very sweet...
 
      So nice to indulge once in a while...

Served with unsweetened almond milk...pure food bliss!

Nourishing "Fried" Rice

So this was pretty much dinner every night last week! Okay not every night, but 4 nights! I made it one night as a quick dinner for myself after the kids were in bed. Just took some leftover brown rice and threw in a bunch of stuff I had in the kitchen. I loved it so much I made it the next night for my hubby and I. He loved it so much he requested it 2 more nights! I varied it slightly each night using different veggies and it was fab each time. Gotta love it when that happens!

So, I began with 2 slices of Nitrite/Nitrate free Turkey bacon...cooked it in my wok, removed it and set it aside. Next, I added a drizzle of grapeseed oil to the grease left in the wok (great flavor!) and sauteed a variety of organic veggies...my favorite addition had shredded carrots, onions, garlic, shallots and baby bok choy. In the version in the pic above I used snow peas since I ran out of bok choy- it was still delish). One night I even used zucchini...To each version I added Celtic Grey Sea Salt as the veggies cooked.

After the veggies were done, I removed them from the wok, and set them aside. I then scrambled 2 eggs, adding some sea salt to them. Finally, after removing the eggs from the wok, I added a little coconut oil to the wok and tossed around my leftover brown rice until heated through. Finally, I chopped the turkey back into small pieces, added all the ingredients back into the wok, tossed, plated and served. SO GOOD!

Turkey Veggie Avocado Wrap

For the most part, I have given up "breads," but every now and then I feel the need to have some sort of "sandwich" not wrapped in lettuce. Here, I took a Brown Rice wrap and made myself a little turkey veggie wrap that was delish! I first peeled and cut an avocado, and put that in my small Magic Bullet cup. I added a tiny drop of grapeseed oil, the juice from 1/2 a lime, sea salt, cilantro and a dash of garlic powder. Spun that around a few seconds and I have my favorite dressing/mayo replacement/dip in the world. I spread that across my warmed wrap, added cucumber spears, shredded carrots, romain lettuce, tomato spears, and gluten free organic free range turkey slices.  Added some raw peppers, celery and tomato wedges as a side and I was one happy lunch-eating mama.