When I was a little girl, one of my favorite things was pumpkin bread – I would look forward to the fall when my mom would make her famous recipe – it was so moist and delicious. I still love pumpkin bread – but I don’t eat wheat or gluten any more – so I can’t make my mom’s recipe exactly.
But I di use her recipe for inspiration! This recipe is based on the pumpkin bread that my mom used to make me when I was a kid – except this one is gluten and grain free. Instead of regular flour, this pumpkin bread is made with cassava flour – which is a root vegetable that is also known as a yuca root. Cassava is both grain and gluten free!! Learn more about cassava flour.
Although it does have organic sugar, this recipe has quite a bit less sugar than my mom’s original recipe (and most other pumpkin bread recipes) – and you could probably even reduce the sugar content by swapping some 1/2 cup of the sugar for 2 Tablespoons of stevia (I might try it next time).
This recipe even passed the kid test – my kids loved it and gobbled it up (and they are not always big fans of gluten or grain free recipes)!!
Prefer banana bread? You can substitute 3 ripe bananas for the pumpkin in this recipe to make banana bread!
Cassava Flour: The Best Grain-Free Baking Alternative?
Article written by Nutritionist Sara Vance, author of the book The Perfect Metabolism Plan A regular guest on Fox 5 San Diego, you can see many of Sara’s segments on her media page. She also offers corporate nutrition, school programs, consultations, and affordable online eCourses. Download her free 40+ page Metabolism Jumpstart eBook here.
©2015, all rights reserved. Sara Vance.
I was walking by the bakery section of the grocery store and got a whiff of fresh baked muffins. I knew I had to bake some muffins when I got home (those store muffins have about 8 teaspoons of added sugar – more than a woman should have all day long!).
I have a fool proof recipe for Flax Raisin muffins that I have made many times, but I decided to take that recipe and spruce it up with orange and dried cranberries! And since I have been really getting into essential oils lately – I thought – instead of grating orange peel, why not just use a few drops of orange essential oil instead? They turned out amazing!! I hope you enjoy them!
Optional – sprinkle a little cinnamon coconut sugar on the tops before baking them.
*Always make sure to use high quality certified therapeutic grade essentail oils if ingesting them.
If you are interested in learning more about essential oils contact email@example.com
I could call this the “Sleepy time” drink because resistant starch (found in tiger nut flour) can support healthy sleep and stable blood sugar levels. So this would be a great bedtime snack – because it could help you get a good night’s rest! But it is also great during the day because resistant starch helps to provide long lasting energy too.
Put the liquid into the blender, add the cashew butter and blend it thoroughly to make into a milk. Add the Tiger Nut flour (and protein powder if using) and let it sit for a couple minutes to soak. Then add the vanilla, cinnamon, and pinch of salt – blend well. Add a cube or two of ice if you wish to chill it, blend again.
Pour into a glass and serve. Give this a try before bedtime and see if you don’t sleep like a baby!!
In addition to improving sleep, and energy – resistant starch can help us feel more satisfied and full, it can also benefit digestion, even potentially lowering the risk of colon cancer! To learn more about the benefits of resistant starch, and get some more recipes – sign up for my eCourse: All About Resistant Starch.
As a foodie and a nutritionist – I believe that it is possible for food to be both delicious and nutritious – it just takes a little ingenuity in the kitchen!! I love to make “upgraded” healthier version of foods – like this Wendy’s style “Frosty!
When I am choosing what I put into my body, it needs to taste great and support my body and brain to function at it’s best. Foods that are high in sugar might fit the bill on taste – but they will just make you crash and burn and feel like crap in the end. Plus, it is easy to make something taste great if you just load up on the sugar – where is the challenge in that? Overtime, a high sugar diet can lead to a host of health issues – read 20 Reasons to Break Up with Sugar to learn more.
To me, it is just not worth the impact on my health to eat high sugar foods – especially when you can make a healthier version that tastes just as good (I think this one tastes even better than the original).
This smoothie is a delicious recovery drink for athletes too!
Copyright © 2016 Rebalance Life, all rights reserved
I love making these mini omelettes in muffin tins – because they are easy and you always have leftovers. These are easy enough to get the kids involved – so why not make a batch for Mom for Mother’s Day? Bonus – because this makes quite a bit, there should be leftovers so mom won’t have to make breakfast on Monday either!!
Optional for serving:
Other good veggies to include in these: onions (I sauté these first), chopped tomatoes, red peppers, or your favorite.
Preheat the oven to 350 degrees
I am not one to drink a glass of milk for a snack – unless it is cashew milk! For some reason – I just love a nice cold glass of cashew milk. If I add a little cinnamon and vanilla to it – it is a serious treat! You could also add a teaspoon or two of raw cacao powder to make this a Mexican Chocolate Milk. This milk is great in coffee, and also quite filling and satisfying due to the healthy fats and protein. The cinnamon supports healthy blood sugar levels too.
And best of all – this recipe whips up in about 3 mins too! Why buy store-bought milk (many of which contain the questionable ingredient carrageenan) when you can make it at home in 3 mins?
Quick Cinnamon Vanilla Cashew Milk:
makes one 8 oz. glass of milk (store any leftover in refrigerator for up to 2 days)
Put everything except the ice into the blender and blend well to combine. Add in the desired amount of ice cubes – blend again – and pour into a glass. Add a sprinkle of cinnamon on top if desired. You could also omit the vanilla and cinnamon if you needed a plain/savory milk for recipes.
Want to make cashew milk using the nut (not nut butter), and find out how to increase the calcium and fiber content? Click to learn more about The Best Alternative Milk!!
This green lemonade recipe is my go-to favorite juice – it features alkalizing lemons & greens, warming & soothing ginger, a little sweetness and detoxifying malic acid from the granny smith apples, heavy metals-detoxifying parsley, and the celery adds organic sodium – a very important electrolyte for proper hydration and muscle/nerve support.
Ingredients (makes about 24 oz. of juice):
Directions: Put everything (except the avocado oil/chia seeds) into the juicer.* Pour desired amount into a glass, save the rest in a glass jar in refrigerator up to 1 day. Stir in the avocado oil (or if using chia seeds – stir and allow them to soak 3-5 minutes before drinking). *If you don’t have a juicer – use your blender and strain out the pulp if you like!
*Why add the chia seeds or avocado oil to this drink?
Many of the vitamins in a green drink are fat soluble, so in order for them to be properly absorbed, there needs to be a carrier – a fat source. The fat also helps to keep the blood sugar stable, which is important for a healthy metabolism. You could also have this juice with a handful of almonds, half an avocado, or you could take your fish oil supplement too!
Read more: The Key Ingredient Your Green Juice is Missing.
**Note: when making juice – I highly recommend using only organic ingredients – because each 8 oz. serving can contain 2 pounds of produce – and conventional fruits and vegetables can be treated with pesticides (especially important for the Dirty Dozen and anything that you do not remove the peel). Also – make sure to rinse (or peel) your ingredients before juicing. **
These “better for you” banana muffins are easy to make and instead of being full of white flour, they use ground flax seed*, which is rich in ALA omega 3s. They are high in protein due to the eggs and nut butter, and have way less sugar than most muffins.
Optional additions (fold these in later after mixing together the above):
Omega 3 fats are delicate. Make sure to buy cold pressed ground flax and store it in your refrigerator to prevent oxidation.
Note – if you are used to super sweet muffins – these might not taste sweet enough at first – but once you get used to eating less sugar – these will taste plenty sweet enough! It takes time to adjust your taste buds to enjoying less sweet foods.
Can crepes change your life? These crepes are so easy, delicious, and versatile. So yes – I think these crepes just might!
I can whip them up in a few minutes, and then I have some on hand to use as a wrap, they make a nice after school snack for the kids, and are great for breakfast, lunch, or dinner!
Commonly thought of as a grass/grain, buckwheat is actually a fruit seed which is related to rhubarb, and is gluten free.
The nutritional benefits of buckwheat include: manganese, magnesium, copper, B6, pantothenic acid, niacin, folate, thiamin, choline, D-chiro inositol, which can support healthy blood sugar, and bioflavinoids which supports healthy blood vessels.
This recipe is one of the many recipes in The Metabolism Summit Cookbook – one of the free gifts you get when you purchase The Metabolism Summit package!! Join me Feb 1-8th for this free event. Register here!!
I love the Fall – the leaves are changing, there is a bit of a chill in the air, and we get to pull out the sweaters. But perhaps one of my favorite things about the Fall – is pumpkin!
Pumpkin is a member of the winter squash family – an excellent source of fiber, which supports a healthy digestive system. The deep orange color of the pumpkin flesh tells us that it is a rich source of beta carotene (vitamin A) – which is important for healthy eyes, and boosts the immune system too (important this time of year).
Growing up, it just never quite feel like Fall until my mom made a batch of her pumpkin bread. Moist, delicious, pumkin-y and fragrant with spices. But her recipe was made with white flour, lots of sugar, and vegetable oil (the recipe actually calls for ‘salad oil’). So I decided to reinvent her pumpkin bread into these delicious grain free anti-inflammatory pumpkin mini muffins – with healthy coconut oil replacing the ‘salad oil’, ground flax and coconut flour in place of the white flour, and waaaay less sugar. Plus, these are also nut free for my friends that can’t have nuts.
The plethora of spices in these muffins fill the kitchen with the scent of cinnamon, nutmeg and cloves while they bake.
Mini Pumpkin Flax Muffins
Makes about 24 mini muffins.
Serve & enjoy! These are extra yummy with a little grass fed butter on them.
© copyright 2017 Sara Vance