You’ve heard us mention California Country Organics before. We blogged about them being one of the clean “mixes” to make your life easier. Completely grain-free, chef, creator and company owner, Annabelle, began her business at the urging of her husband after making healthy recipes to feed her four growing sons. She says, “I learned that most extracted starches (commonly found in gluten-free and grain-free foods) raise blood-sugar and promote weight gain… and that grains can often be contaminated and problematic for many people. So, I chose more nutrient dense and higher quality ‘real foods’ as staples in my kitchen. Our ‘real food’ products are made without grains, soy, added sugar, dairy, yeast or any added starches. Instead we use simple, clean, non-GMO, mostly organic ingredients for a happier, healthier YOU!”
Annabelle was kind enough to share a few of her recipes with us. As a 131’er, you know how important it is to eat anti-inflammatory foods. Annabelle was able to manage what doctors refer to as ‘auto-immune symptoms’ by living grain-free. It’s like what we teach in the 131 Method. You must become your own health advocate. And start with food!
Indian Summer Snack Cake (made with sweet potatoes & carrots)
Cake, made in a blender?! What could be easier? Oh- and you get to sneak veggies into dessert. Score one for all the moms!
Yield: 8 servings
Serving Size: 1 square
Prep Time: 15 min
Cook Time: 40 min
- 4 large eggs
- 1 cup shredded coconut (about 3 ounces)
- 1 cup peeled, chopped raw yam (about 5 ounces)
- ¾ cup sour cream (or coconut milk + 1 tablespoon lemon juice)
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon pure monk fruit or stevia
- 3 roughly chopped medium carrots
- 1 cup blanched almond flour
- ¼ cup coconut flour
- 2 tablespoons egg white powder
- 1 tablespoon baking powder
- ½ sea salt
- Pinch of allspice
- Pre-heat the oven to 350°F and brush an 8×8 baking pan with coconut oil, butter or ghee. Add the blender ingredients, except the carrots, to your blender in the order listed and blend until smooth.
- Add the carrots and blend on low just until chopped into small pieces.
- Whisk together the dry ingredients in a medium-sized bowl.
- Pour the contents of the blender into the dry ingredients and whisk until combined.
- Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted comes out clean.
- You can spread it with cream cheese frosting (just combine soft cream cheese with soft butter and sweeten to taste with pure monk fruit or stevia) or enjoy as is for breakfast!
Calories: 208| Protein: 9g | Fat: 14g | Carbs: 14g | Fiber: 4g | Net Carbs: 10g
Not Hot Dogs (Vegetarian Dogs)
We recommend whipping up a batch of California Country Organics buns for this vegetarian “hot dog” recipe!
Yield: 4 servings
Serving Size: 1/4th recipe
Prep Time: 10 min
Cook Time: 30 min
- 4 large eggs
- 50 ounces sliced mushrooms (about 1/2 cup)
- ⅓ cup cooked lentils (Trader Joe’s and other stores sell them pre-cooked)
- ½ small raw beet (about 2 ounces)
- 1 chunk raw sweet potato (about 2 ounces)
- 1 small celery stalk (optional)
- 1 clove garlic
- 1 small sliced white or yellow onion
- 1 tablespoon coconut aminos or tamari
- 1 tablespoon olive oil
- 2 tablespoons ground psyllium powder or gelatin
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Heat oven to 350°F. Line a loaf pan (5-inch x 8 inch) with parchment paper or coat with coconut oil.
- Add everything to your blender in the order given and blend until smooth.
- Pour into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.
- Let rest 15 minutes then, slice into ‘dogs’ and serve with your favorite condiments.
Calories: 171| Protein: 9.5g | Fat: 8g | Carbs: 14.5g | Fiber: 5g | Net Carbs: 9.5g
Grain-Free Spinach Wraps
We are huge suckers for vegetables! These wraps/tortillas are packed with green goodness!
Yield: 2 serving
Serving Size: ½ recipe
Prep Time: 5 min
Cook Time: 12 min
1 roughly chopped zucchini (about 4–5 ounces)
½ cup packed spinach, or one big handful
2 large eggs
½ teaspoon sea salt
1 tablespoon lemon juice
1 tablespoon coconut flour
1 tablespoon psyllium husk powder
- Heat oven to 350°F. Blend everything except the psyllium husk powder and coconut flour in your blender until nice and smooth and pour into a bowl.
- Stir together the coconut flour and psyllium husk, whisk into the batter, and let rest a minute. Line a baking sheet with parchment or a Silpat. Measure two portions of batter onto a baking sheet. Use an offset spatula to spread batter into thin wraps. Bake for about 10–12 minutes.
Calories: 127| Protein: 8.5g | Fat: 5.5g | Carbs: 11g | Fiber: 6.5g | Net Carbs: 4.5g
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