Maple Pumpkin Seed Butter

If you are like me and exploring a low oxalate diet you really miss nut butter.  Since nut butter was the foundation of so many of my recipes in the past I had to come up with something to replace my almond, cashew, peanut butter and tahini.  Enter Pumpkin Seed Butter!  Here is one of my takes on an old classic.

Gentle Reminder:  Even though pumpkin seeds are low in oxalates it is easy to overdo.  A little dab will do ya’!

Maple Pumpkin Seed Butter jpeg 2

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie 2 (1 of 1)Even my taste buds can’t wait for fall.  I’ve been making this smoothie for the past couple of weeks now, and I just don’t get tired of pumpkin and pumpkin pie spices.  I started using canned pumpkin in my smoothies because my stomach wasn’t digesting all the raw fruits and berries I had been using in my green smoothies.  Don’t even get me started on how hard it was to digest the raw greens!

I like having something light for breakfast, and the convenience of a smoothie is so appealing that I had to come up with an alternative plan.  Enter the Pumpkin Pie Spiced Smoothie.

Ingredients:

2 Tbs. pumpkin seed powder (I use OMG brand because it is more finely ground than other brands).  You can also use any protein powder you like.
1/2 c. organic pumpkin puree
2 tsp. pumpkin pie spice
1/2 c. organic coconut milk
1/2 c. flax milk or other milk alternative
10+ drops of vanilla flavored stevia

Notes:  Try replacing the coconut milk with 1/2 avocado.  You may have to add more liquid.

Mix all ingredients in blender and blend. Add more stevia to taste.

Add-Ins:

  • Moringa Powder – high in antioxidants, protein, and vitamins, lowers blood sugar, reduce inflammation, and lower cholesterol.
  • Powdered Kelp – Rich in minerals, a great source of iodine which is known to help the thyroid.
  • Maca Root – Increases libido, boots energy, and endurance, reduces blood pressure, reduces menopause symptoms, improves memory.
  • Spirulina – High in protein, lowers bad cholesterol, reduces blood pressure, helps with muscle strength and endurance.
  • Ashwagandha – Improves under active thyroid, helps with adrenal fatigue, improves depression, balances blood sugar levels, increases stamina and endurance, helps increase muscles strength.

I have a hard time swallowing pills so I like to take my supplements in powder form.  It’s easy to add them to a smoothie.  I encourage you to do your research into each of the supplements before trying them.  They may not be right for you.   And, of course, consult your intuition and your physician before adding anything into your diet that may poorly interact with current medications.

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Chia Breakfast Pudding

Breakfast Pudding 1 (1 of 1)I am always looking for easy breakfast ideas.  Here is a protein-packed chia pudding to start your day off right!

Ingredients:

2 Tbs. Chia Seeds
3/4 c. vegan milk ( I used flax)
1 scoop flavored protein powder

Coconut Cream:

Coconut Cream
Vanilla Flavored stevia

Add chia seeds and nut milk to blender and soak for 5 minutes.  You may want to blend for a few seconds to get all the chia seeds submerged.  Add the protein powder and blend.  Place the pudding in 2 separate bowls and refrigerate overnight.

In a bowl mix the coconut cream and vanilla flavored stevia (to taste) and refrigerate.  In the morning top the chia pudding with the coconut cream and you have yourself a yummy breakfast!

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Kale Salad

photo-11 – bunch Kale
2 – shallots
1/4 c. – pumpkin seeds
1 tbs. – honey & ginger salad girl salad dressing
1/4 c. – golden raisins
Braggs Aminos (an use coconut aminos for paleo)

Chop kale into bite sized pieces.  Massage 1 tablespoon honey & ginger dressing into the kale and let sit.  While the kale is resting chop shallots and sautee in a bit of olive oil.  Once the shallots are caramelized add pumpkin seeds to the pan.  Let the seeds brown.  Add some Braggs Aminos to taste.  Add the shallot and seed mix to the kale.  Stir in raisins.  Serve.

My favorite past time is creating new recipes.  My other talents include intuitive readings, hands on healing and hypnosis for health and wealth.  You can find out more about me here.

Raspberry Chia Pudding w/Cashew Cream

raspberry-chia-puddingRaspberry Chia Pudding
Ingredients:

1 bag frozen raspberries
2 tbsp chia seeds
1/4 cup of water

Directions:

Place ingredients in a sauce pan and heat on low until raspberries are soft and stew like.  Transfer to glass container and refrigerate.

Cashew Cream
Ingredients:

1 cup raw cashews (soaked 4 hours*)
1 tsp vanilla
maple syrup to taste
nut or seed milk of choice

Directions:

*Soak the cashews for a minimum of 4 hours.  Be patient as this is an important step.  If you jump the gun and blend them before 4 hours your cashew cream will turn out grainy.  Place ingredients in blender and slowly begin adding nut milk until you get to a smooth and creamy consistency.  Feel free to use stevia in place of maple syrup.  I have done both in the past and either is yummy.  More vanilla is also an option.  Refrigerate after blending.

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Easy Peasy Stir Fry

image-1Hello My Darlings!

Here is one of my go to recipes when I just don’t want to chop veggies.

Ingredients:

1 tbs. olive oil
1-2 sliced shallots
1/8 tsp chopped garlic (I used the frozen kind)
basil to taste (I used the frozen kind)
1/2 bag of pre-packaged rainbow salad
Bragg’s Amino Acids to taste

Sautee the shallots in the olive oil.  When the shallots become translucent add in the other ingredients.  Sautee until al dente.  This makes an easy side dish (see photo) or add riced cauliflower or regular rice for a delicious stir fry.  Enjoy!

Paleo Cinnamon AppleSauce Muffins

cinnamon-applesauce-muffinsI’m always working new recipes from ones I find on the internet that just don’t quite fit my current eating lifestyle.  Close but no cigar!  I found my inspiration for this recipe from Paleo Grubs.  I hope you like it!

Ingredients:

1 cup unsweetened applesauce
4 eggs
1/4 cup coconut oil, melted
1 tsp. maple flavoring
5-10 drops liquid stevia ( I used vanilla flavored)
1/4 cup coconut flour
1/4 cup ground flax meal
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Instructions:

Mix all ingredients together in blender.  I used a Vitamix.  Pour batter into lined muffin tin.  Place in oven and bake in preheated 350 degree oven for 24 minutes.  Makes 6 muffins.

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Strawberry Coconut Chia Pudding

Strawberries & CreamI’m always looking for a quick and healthy breakfast.  One that isn’t to heavy before my morning yoga practice yet still is filling enough to fuel me before I get the chance to eat something more substantial.  This recipe fit the bill!  I “accidentally” created this recipe one day when my coconut milk wasn’t thick enough.

Ingredients:

1 can extra creamy coconut milk (I used Trader Joe’s)
3 tablespoons of sugar-free strawberry spread
2 tablespoons of chia seeds

Throw the ingredients into a blender and mix until smooth.  Pour mixture into a glass container and chill for at least 30 minutes.  When ready to serve toss in some sliced strawberries and serve.

Mediterranean Tuna Salad

mediterranean-tuna-saladI am always looking for ways to make an old stand by new.  I use to live on tuna with mayo when I was younger.  I don’t believe anything is bad for us in moderation but I have no sense of what that means when it comes to mayonnaise.  So, I came up with this dandy tuna salad recipe.  The lemon peel in this recipe is what makes it pop!  This makes one or two servings depending on how hungry you are.

Ingredients: 

1 can Tuna in water
1 tbsp. lemon peel
2 tbsp. marinated artichokes, chopped
2 tbsp. sun-dried tomatoes in oil, chopped
1 tbsp. capers
2 tbsp. grated carrots
2 tbsp. chopped celery
1/2 avocado

Mix everything together and enjoy!

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