“Bird Seed” Granola

granola2

Many of you have heard me refer to my “Bird Seed” and have asked for the recipe, so I thought I would share it here.

Initially, this started out as primarily just pumpkin and sunflower seeds, which is where my little nickname came from. I was trying an elimination diet to see if I had any food allergies that were causing a skin rash. On this elimination diet (which was pretty brutal I might add) there wasn’t much that I could have. No nuts, corn, soy, gluten, dairy, citrus fruits, nightshade vegetables, coffee, chocolate, wine, etc… This “Bird Seed” was “legal”, so I pretty much became addicted to it, and still am. In fact, I’m having some right now! 😀

I didn’t really see any pattern related to what I was eating and the rash, so I started adding things back (Hallelujah!) and adapted the original recipe to include a little more goodness. This is still gluten and dairy free as those are two things I won’t be adding back to my diet. I haven’t had dairy in years and years because I discovered it triggered migraines, and gluten is just bad, bad, bad!

I typically enjoy mine for breakfast with mixed berries and coconut yogurt, but it’s also delicious with vanilla coconut milk as a cereal, or just to eat plain!

So, here’s how to make some delicious, gluten free, dairy free, low sugar Bird Seed! **It’s best to buy organic ingredients when you can!**

 

Bird Seed Granola

granola

Here’s what you’ll need:

  • 2 Cups Raw Sunflower Seeds
  • 1 Cup Raw Pumpkin Seeds
  • 1 Cup Walnuts (or other nuts of your choosing)
  • 1/2 Cup Coconut Flakes
  • 1/2 Cup Gluten Free Oats
  • 3 T Chia Seeds
  • 1 heaping tsp Cinnamon
  • 1 tsp Ginger
  • 1/4 tsp Sea Salt
  • 1/4 to 1/3 Cup Raw Honey (depending on how sweet you want it)
  • 1/4 Cup Coconut Oil (melted)

Here’s what you’ll do:

  • Preheat oven to 300.
  • Line large cookie sheet with parchment paper.
  • Combine all ingredients into a food processor fitted with an “S” blade. *
  • Turn on to medium/high speed and let it run until you have a coarse mixture.
  • Transfer to cookie sheet and spread it out evenly.
  • Bake for 30-60 minutes – stirring every 15 minutes. **
  • Once your Bird Seed is golden brown, turn off the oven and leave it inside until the oven is cool.
  • Remove from oven and enjoy! 🙂

*If you have a smaller food processor, chop the ingredients in batches, and place each batch into a large bowl. Once all ingredients have been chopped, then stir well before spreading it onto the cookie sheet.

**Oven temps vary, therefore; you may have to bake shorter or longer depending on yours. It’s important to check every 15 minutes and stir it around as it has a tendency to burn if you don’t. 😉

 

 

 

 

Advertisements

Super Fudge Protein Brownies

FudgeBrownies

When you’re trying to eat clean, super chocolately, gooey, delicious brownies are probably something you think are off limits. That’s where you’re wrong! Ditch the box and make your own. These are a delightful treat, filled with protein and no nonsense ingredients. It’s not permission to eat the whole pan in one go, though…remember…moderation!

Here’s what you’ll need:

  • 3/4 Cup Whole Wheat Pastry Flour
  • 1/4 Cup Vanilla Protein Powder
  • 3/4 Cup Unsweetened Cocoa Powder
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1/2 Cup Coconut Sugar
  • 2 Squares of Dark Chocolate (at least 70%), chopped into pieces
  • 2 Eggs
  • 2 T. Coconut Oil
  • 1/4 Cup Peanut Butter (make sure it only contains peanuts!)
  • 1/4 Cup Almond Milk
  • 1/4 Cup Pecans (optional)

Here’s what you’ll do:

  • Preheat oven to 350.
  • Grease 8×8 baking dish with non-stick spray.
  • Mix all ingredients together in a medium sized bowl. If the batter is too thick, add additional milk by tablespoonfuls until it reaches a better consistency (not runny, but moist enough to where all of the ingredients are mixed together nicely).
  • Pour until baking dish. Using a knife, spread it evenly into the dish.
  • Bake 20-25 minutes or until the top is somewhat crispy.
  • Let cool for 10-15 minutes before cutting.

Enjoy!

Chocolate Covered Strawberry Protein Shake

ChocStrawShake3

Protein is an integral part of building muscle. If you’re hitting those weights hard, but aren’t getting enough protein, then you’re sabotaging your gains. Luckily, protein comes in many forms! I like to have a protein shake immediately following my intense weight sessions. This one is super easy and quite delicious!

Here’s what you’ll need:

  • 1 Cup Almond Milk
  • 1 Scoop Vanilla Protein Powder (I use this one: http://www.bodybuilding.com/store/san/rawfusion.html)
  • 1 Heaping Tablespoon Cocoa (I like mine real chocolate-ty!) 😀
  • Handful of Frozen or Fresh Strawberries
  • 5-8 Ice Cubes
  • **Alternatively, you can reduce the Almond Milk to 3/4 Cup and add 1/4 Cup of Espresso or strong coffee!)

Here’s what you’ll do:

  • Toss all ingredients into a blender.
  • Blend until creamy smooth.
  • Pour into glass and garnish with fresh strawberries.

Enjoy!

Flakey Peanut Butter Brownie Bites

PBBites

These little Peanut Butter Brownie Bites are so super easy to make, and you probably already have these 5 ingredients on hand! The important thing to note, is that you want all natural, organic peanut butter which contains only peanuts, or peanuts and salt. No added sugar, no palm oils, no stabilizers.

Here’s what you’ll need:

  • 1 Cup Peanut Butter (I use Crunchy, but Creamy would work just as well.)
  • 1 Egg
  • 1/2 tsp Baking Soda
  • 1/4 Cup Coconut Sugar
  • 1/8 Cup Chopped Pecans

Here’s what you’ll do:

  • Preheat oven to 350.
  • Grease 8×8 baking dish with non-stick spray.
  • Thoroughly mix all 5 ingredients together. (I’ve found that a wooden spoon works best!)
  • Transfer to baking dish and softly mash the batter down until it reaches the edges.
  • Bake 20 – 22 minutes or until the top is golden brown.
  • Let cool about 10 minutes before cutting.

Enjoy!

Blueberry Protein Muffins

IMG_8883

I love Blueberry Muffins, but most of them are so sweet and full of unnecessary, unhealthy ingredients. This healthier version is just the right amount of sweetness with very few ingredients! Wrap them individually for an easy on-the-go breakfast or snack.

Here’s what you’ll need:

• ¾ Cup Whole Wheat Pastry Flour
• ¼ Cup Vanilla Protein Powder
• ¼ Cup Coconut Sugar
• 1 ½ tsp. Baking Powder
• ¼ tsp. Salt
• 1 Egg
• ½ Cup Unsweetened Almond or Coconut Milk
• ¼ Cup Unsweetened Applesauce
• 1 Cup Fresh Blueberries

Here’s what you do:

• Heat oven to 400
• Spray Muffin tin with cooking spray or line with liners
• Stir together all ingredients (except blueberries) until well blended
• Gently fold blueberries into batter
• Use a ¼ cup measuring cup to add batter to muffin tin
• Bake for approx. 15 Minutes
• Enjoy!

**This recipe only makes 9 muffins. 1 for you to enjoy straight out of the oven, then 8 for breakfasts and/or snacks for the rest of the week.

IMG_8916