Fresh Guacamole

Spring is here! And with the warmer weather presenting itself our bodies will start to crave more cooling foods such as fresh leafy greens, and other raw fruits and vegetables so I thought I should post this A-MAZING guacamole recipe that is guaranteed to please everyone even your picky eaters at home!

Try it out…

2 ripe avocados, peeled and pitted
1-2 medium limes, juiced
1/4 cup finely chopped red onion
½ can of drained black beans (optional for added protein and fiber)
1/2 cup of cherry tomatoes, diced
2 tablespoons chopped FRESH cilantro (I insist on fresh)
1-2 small cloves of garlic, finely chopped
1/2 tsp REAL sea salt
Black pepper to taste
If you like to spice it up try adding a tbsp of finely chopped jalapeño pepper or a dash of cayenne pepper

Place the avocados and lime in a medium bowl, and lightly mash with a fork. Stir in the remaining ingredients.
Serve immediately or cover and chill for up to 3 hours, I prefer chilled.

You WILL enjoy this!

Apple Cinnimon Chia Oatmeal Cups

It wasn’t long before my son Keenan refused to let me feed him, but I still wanted him to get the nutritional benefits oatmeal can bring so I had to come up with an alternative. These oatmeal cups are were the perfect compromise for us, and continue to be an excellent morning or afternoon snack for my son when we’re on the go.

So give these a try, you won’t be disappointed!

2 cups organic old fashioned oats (gluten free if you’d like)
1 teaspoon baking powder
1/8 teaspoon REAL sea salt
1 tsp cinnamon
1 tbsp chia seeds
1 cup homo goats milk (or breast milk if you’re lucky to have a stash, or any other milk substitute)
1 large organic egg
1/2 cup mashed organic banana (about 1 1/2 medium bananas)
1 large organic apple, peeled, cored, and diced (or grated, depending on the child’s age)

Preheat your oven to 375 degrees.

In a large bowl, combine the oats, baking powder, salt, chia seeds and cinnamon. Add the milk, egg, and mashed banana and mix until combined. Stir in the apple.

You can either put the mixture into the fridge overnight or continue with the directions and bake right away.

Grease a muffin tin with coconut oil and fill each cup with the oatmeal mixture to just about the top. Bake in a 375 degree oven for 20-25 minutes, until the cups are set. Store in the fridge or these can also be frozen. Enjoy!

Chia Banana Pumpkin Muffins (gluten free)

These muffins are not only gluten free, but they are filled with healthy fats, protein and fibre. Enjoy!

2 ripe organic bananas, mashed
2 organic eggs
1/3 cup liquid coconut oil
1 1/3 cups canned pumpkin puree
1/2 cup organic honey
1/2 cup xylitol
2 1/2 cups brown rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon REAL sea salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 tbsp chia seeds
3/4 cup raisins (optional)
1/2 cup walnut pieces (optional)

Directions:

Preheat oven to 350 Preheat oven to 350 degrees F (175 degrees C). Grease an 9×5 inch loaf pan.

In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and xylitol. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Voila!