| Thursday, October 24, 2013 |
| COFFEE and Gluten Free Apple Spiced Donuts |
Woohoo, it's Thursday people and I'm posting twice this week! I mean dang, I'm getting stuff done! And by stuff, I don't mean laundry, um, let's not talk about it. By stuff I mean, blogging a little (I have priorities, people I miss you guys), teaching classes, training clients, shuffling kids to and from school and drinking cups of coffee the size of my head!
Yeah, don't we all drink our iced mochas from quart sized mason jars? Well, those of us that get up at 4:30am during the week do...and then we are WIRED for about 3 hours, but dang those 3 hours feel great! Hello legal addictive stimulant!
So, I promised a recipe for those apple spiced baked donuts or doughnuts (By the way, how do you spell this? I lean towards the first one, but I also use the second. Probably not important...I've just had too much coffee!) Anyway, so these are light and caky with a nice hint of spice to celebrate the cooler weather. I've always been more of a fan of cake donuts personally and Old Fashion Doughnuts always have that hint of nutmeg. So good. So here's my dairy and gluten free version of a spiced donut...
Apple Spiced Baked Donuts
(makes 6 donuts and a small loaf - I only have 1 donut pan)
1/2 cup sugar
1/4 cup tagatose (NuNaturals) or 1/4 cup sugar
1 dropper vanilla stevia (NuNaturals) or 2 TBSP sugar plus 1 tsp vanilla extract
1/2 cup coconut oil
2 eggs (flax or chia gel works too)
1/2 cup unsweetened applesauce
1/4 cup almond milk
1 TBSP apple cider vinegar
3/4 cup Gluten Free All Purpose Flour (Bob's Red Mill)
3/4 cup Sweet Rice Flour (Bob's Red Mill)
2 tsp baking powder
1/2 tsp xanthan gum (Bob's Red Mill)
1/2 tsp cinnamon
1/4 tsp fresh nutmeg
pinch of cardamom
pinch of salt
Spray a donut pan and/or small loaf pan with cooking spray. Preheat oven to 350 degrees.
In a large mixing bowl, beat the sugar through coconut oil together until light and fluffy. Then add the eggs, applesauce, almond milk and apple cider vinegar to the sugar mixture and beat until blended well. In a separate bowl, combine the gluten free all purpose flour through salt together. Next add the dry ingredients to the wet ingredients and mix until fully combined. Scoop batter evenly into prepared pans. Bake the donuts for 15-20 minutes and the mini loaf will take from 30-40 minutes depending on how much batter you put in it. Stick them with a toothpick and it should come out clean. Cool in pan for 5 minutes. Then remove from pans to cool completely...
To glaze or not to glaze...that is the question?! We are a mixed family here. The guys like glaze because, you know, more sugar. I like baked donuts without glaze for dipping in my coffee.
Glaze
1 cup powder sugar
1/4 tsp vanilla extract
enough water or almond milk to form a thick glaze (add a tablespoon at a time)
Mix everything together until thick and smooth. Glaze slightly cooled donuts.
I will be sharing these on next week's Slightly Indulgent Tuesday and Allergy Free Wednesday.
So, how is everyone's week going? It's crazy here, but that's not different from any other week. Who has fun plans for the weekend?Labels: breads, breakfast, cakes, gluten free, quick bread |
posted by Sarena Shasteen - The Non-Dairy Queen @ 5:00 AM  |
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| Tuesday, June 18, 2013 |
| Low Sugar Cheesecake and NuNaturals Give Away! |
Posting two days in a row kind of makes me feel like a blogging rock star right about now! Don't worry, that feeling will be fading very soon since that's not likely to happen again any time soon. I spent yesterday getting myself back on track with a lot of things. It feels so good to feel even a little caught up. Trust me, I'm nowhere near organized, but hey, I'm counting the little victories these days! I was actually more exhausted than normal and took the advice of my good friend Lindsay and just let it be a rest day. I figure the running from the day before and all the cleaning and furniture moving along with the 5am wake up call to train clients kind of caught up with me. Mentally, I wanted the workout, physically, I needed the break. So, I got other things done...like writing this post and planning client workouts!
So, I have a fun post for you today! It's time to give away some of the sweet stuff! You know, my favorite NuNaturals sweet stuff! If you've been reading for awhile now, you know that I always lower my sugar in recipes by using NuNaturals to sweeten my treats. Some things I make are completely sweetened with NuNaturals and some have a little sugar along with NuNaturals products. It kind of depends on wether or not the flavor of the recipe depends on the sugar. I'm actually cutting back more and more on sugar in the recipes that I use both as to slowly get us completely away from sugar.
I thought I would share some of my latest favorites using NuNaturals...
Smores Cupcakes
Roasted kabocha with peanut flour and chocolate sauce!
Sweet potato oatmeal with peanut flour fudge!
Cinnamon Raisin Rolls
So, the cheesecake I mentioned from yesterday!
Yeah, this was a perfect treat for Tony for Father's Day. It was a special request, but since he's really working hard at his fitness and healthy eating, I had to go with a healthier preparation of the sweet treat! I based this on my original recipe, but made an almond meal crust and baked it off in a larger pan instead of single servings.
Gluten and Dairy Free Low Sugar Cheesecake
(makes 1 8x8 pan)
1 1/2 cups almond meal (I used Bob's Red Mill)
2 TBSP butter substitute, melted (I used EarthBalance)
1 TBSP NuNaturals Tagatose
pinch of salt
3 8oz packages dairy free cream cheese
1/4 cup sugar
1/4 cup NuNaturals Tagatose
23 drops vanilla Nunaturals stevia
9 TBSP egg whites
Preheat your oven to 350 degrees. Spray an 8x8 inch baking pan with no stick spray.
In a bowl, combine the almond meal, butter substitute, tagatose and salt until well blended. Layer on the bottom of your prepared pan. Bake 5 minutes.
In a mixing bowl combine the cream cheese through egg whites and mix until smooth. Stop a couple of times and scrape down the bowl. Evenly distribute the cream cheese mixture on top of the almond crust and bake for 35-40 minutes or until set in the middle. Allow to cool completely and then refrigerate. Works perfectly if made the day before you plan to serve it.
The best part...I get the opportunity to award 4 (four) of my readers a one pound bag of PreSweet Tagatose, and one bottle of NuStevia Vanilla Stevia Liquid, 2 oz. bottle, PLUS one bottle of their newest sweetener : Lo Han Supreme, 2 oz. bottle (also known as Monk Fruit)!
I haven't tried the Lo Han yet, but I just got a bottle and can't wait to try it out!
So, here's the deal...
Mandatory entry - everyone has to visit our NuNaturals Facebook page and "Like Us " and leave a comment here telling me you did so
2nd entry - tell me what products you've tried of NuNaturals or what you're looking forward to trying
3rd entry - follow me on Facebook, twitter or instagram
I will run the contest until Sunday, June 30th. I will announce the winner on July 1st.
Also, my readers receive a -15 % DISCOUNT on your entire order when ordering from their website at www.nunaturals.com. At the checkout page you should enter the DISCOUNT CODE of BLG1213. This remains effective until December 31, 2013.
I'm sharing this on this week's Allergy Free Wednesday and next week's Slightly Indulgent Tuesday.Labels: breads, breakfast, cakes, gluten free, ice cream/pudding, main course, muffins, pie, product reviews, quick bread, vegetables |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 5:00 AM |
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| Monday, April 29, 2013 |
| Eats and Treats... |
Well, it's here...Monday! I had an incredible weekend so I'm going to move my mood right into the amazing Ms. Katie's Marvelous In My Monday!
I needed a recharge this weekend and that's exactly what happened. Admittedly, Tony and I had ants in our pants Saturday morning and needed to go out for a quick run even though we had a long run scheduled for Sunday. We live close to the park, so we ran to the park, around it and back home for a total of 2.5 miles. Just what we needed. Then, I did some cleaning around the house, while Tony cut the grass in preparation for friends to come over. We did a big Tex Mex meal with Max making guacamole...
I LOVE that he makes this all on his own. Seriously, the recipe is in his head and he does the whole thing start to finish!
I also made my gluten free angel food cake with seven minute icing. That icing is a weakness...
So, when we got up on Sunday morning, Tony and I were greeted with this lovely weather...rain (lots and lots of rain!!!)! I don't mind running in a drizzle, but all out rain, that is not fun. Oh, that reminds me, I never shared our 5k experience with you. I am so behind...let's just say running in the pouring rain in ponchos is less than ideal.
To the treadmill we headed. We had 6 miles on our out loud plan, with 9 on our mental plan. ;) We are noncommittal like that. This run was brutal! With all the moisture in the air, even being inside, it felt like I was breathing under water. I played it smart though and just walked when I need to catch my breath and get some water, then pushed through to 10 miles! Yeah, I'm still riding that double digit high! It was our first time in the double digits! I was impressed that I had a slight dry spot on the only peace of clothing that wasn't touching my body at the top of my shirt. I was drenched! Fuel was needed pretty much immediately! A massive grilled vegetable salad with lentils and nutritional yeast totally hit the spot! Although, really, when does it not for me...
Dinner came in the form of one of my favorite dishes that I don't have enough. I really wanted to share this on Heather's Meatless Mondays from A-Z this week, so I was happy to get the push to make it again!
This week is cabbage week. I LOVE cabbage just about any way you prepare it. This dish is loaded with good stuff thanks to my favorite spice...turmeric! I am a huge believer in the healing qualities of the food we eat, so I like to incorporate healthy spices in our meals. Turmeric and cabbage are both great for inflammation (hello running joints) and digestion (we always need help in this department). The boys love this with roasted pork or chicken and I love it with an over easy egg on top.
Turmeric Roasted Vegetables
1 small head of cabbage (1 1/2 - 2 lbs.), chopped into large rustic pieces
5 large carrots, thinly sliced on a diagonal
1 red bell pepper, chopped into large pieces
1 cup water
3 TBSP gluten free all purpose flour ( I used Bob's Red Mill)
2 tsp vegetable base
1 tsp turmeric
Preheat the oven to 350 degrees. I recommend using a glass dish. The color will stain other dishes.
Put the chopped vegetables in a 13x9 baking dish. Put the water, flour, vegetable base and turmeric in a measuring cup and stir well until there are no lumps. Pour the mixture over the vegetables and bake for 30 minutes. Stir the vegetables, bake for another 30 minutes, stir and bake for another 20-30 minutes or until the carrots are done.
Anybody else still riding a high from a great weekend? I hope you all have an amazing week!
I will be sharing this on Slightly Indulgent Tuesday and Allergy Free Wednesday.Labels: beans, cakes, gluten free, main course, side dishes, vegetables |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 8:31 AM |
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| Monday, March 4, 2013 |
| Miles and Donuts... |
What a strange weekend. It was a good weekend, just weird. Probably because it just wasn't as planned. It was just me, the boys and the cats this weekend. I love hanging with my boys. They are so easy now, so it's like hanging with friends all weekend. Tony was at a convention in Seattle. I was supposed to be with him, but with circumstances not in our control, those plans were changed and we went our separate ways this time. I was supposed to meet this amazing lady, hang out with our close friends that moved to Portland a while back and get a tour of Bob's Red Mill! Ok, tantrum over...
I haven't talked about our half marathon training in awhile. After our 7 miler, things got a little on the crazy side here with Tony starting a new project and having to get ready for this trip. He also started suffering some pain from his IT band. That darn thing is temperamental (the band and sometimes Tony. ;) He have been working on massaging it, giving it a little rest and he's also getting a compression band (thanks Jolene for that info) for him to run with. So, he's been taking it easy and I've been running 3-4 miles at a time when I can fit it in. I've added a few more clients to the rotation and that seems to have thrown my schedule completely out of whack.
I had plans for an 8 mile run on Friday since I was going to have some free time, but that changed when I had a client want to change days last minute. No worries, after hearing my friend Heather had a half marathon on Sunday, I decided to sherpa run with her since I was running solo and the idea of running with a buddy always sounds better to me. My friend Heather knocked it out of the park! Congrats lady, I'm so proud of you! Me, I got in my 8 miles knowing that I was "running with a friend"! This was my first ever 8 mile run! I always get excited about running, but the number 8 seemed a little on the scary side for me this time. The run was planned on the treadmill. I know, some people dread that, however, I've come to be good friends with the treadmill. I also picked out a movie on Netflix, so I knew I would be entertained. I grabbed my water, pulled up my compression socks, laced up my trusty Mizunos and I was off. I was really happy with my time and the whole run felt great! No hip tightness at all! In fact, when I was done...I wanted more. I know, crazy. I NEVER thought I would be that girl! I'm trying to be smart with my training though. I am one that will keep going if I can and I know that the training plan is there for a reason and my body really needs the steady plan. I do not want to get injured! So, I was good. I enjoyed another 3/4 of a mile walk and I was of to stretch. I took care to do that well too! I stretched for a good 30 minutes. It actually felt great! I felt incredible the rest of the day too and continued to move to keep blood pumping. Today, I'm a seriously happy girl...I'm almost to double digits! Now I need my running buddy back and things will really start moving us towards that half marathon!
Since I was solo on Sunday morning and the boys were sleeping in, I decided to make them some donuts to wake up to. I'm sure there were more things for me to do, but I really just wanted that peaceful time in the kitchen. The boys were happy I chose to do that too! Max gave me the ultimate compliment by telling me these taste like the cake donuts that you dip in coffee at Dunkin' Donuts. That made me one happy girl.
I based the recipe on these nutmeg muffins. The donuts are soft and cakey on the inside while being crisp on the outside. They are the right amount of sweetness without added glaze (as stated by the boys) and they have a hint of nutmeg...YUM!
Baked Gluten Free/Dairy Free Cake Donuts
(makes 12 donuts)
1/2 cup sugar
1/4 cup NuNaturals Tagatose
1 dropper NuNaturals vanilla stevia or 2 TBSP sugar
1/2 cup Smart Balance Light
3/4 cup gluten free AP flour (I used Bob's Red Mill)
3/4 cup sweet rice flour (I used Bob's Red Mill)
1 1/2 tsp baking powder
1/2 tsp freshly grated nutmeg
1/2 tsp xanthan gum
1/16 tsp salt
2 eggs
3/4 cup unsweetened vanilla almond milk
1 TBSP apple cider vinegar
Preheat the oven to 350 degrees. Spray oil into donut pan.
In a mixing bowl, blend the sugar, tagatose, stevia and smart balance light until mixed well and fluffy. Combine the flours through salt together in a bowl. Add the egg to the butter mixture and mix well. Next add the dry ingredients and mix until just starting to blend. Now, slowly pour the milk into the sugar mixture, along with the apple cider vinegar and mix until completely combined. Evenly distribute the batter into the donut pan. Bake 15-20 minutes or until a toothpick inserted in the thickest part comes out clean. Allow to cool 5 minutes in pan and then remove.
I'm sharing these on Slightly Indulgent Tuesday and Allergy Free Wednesday.
Labels: about me, breads, breakfast, cakes, gluten free, main course, muffins, quick bread |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 5:30 AM |
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| Friday, November 16, 2012 |
| Friday Food Fodder |
Before I get too far into this post, while I was going through my recipes, planning feasts, I got to thinking that I need to state how incredibly thankful I am for being able to enjoy amazing food and make wonderful memories with my family this year during the holiday season. I normally blog about food, health, fitness and everyday life in a very lighthearted way. I definitely don't want to be a downer, but my thoughts kept going to the same place this time...there are so many out there that are less fortunate than I am and I feel the best way to pay respect to those people is to take am moment and really appreciate where I am and not take for granted one day that I have here with my amazing men. I feel incredibly fortunate this holiday season and I am so incredibly happy to be surrounded by so many wonderful people and that includes all of you ;)! I hope you all are as lucky as I am to spend your Thanksgiving surrounded by good food, friends and family.
So, with Thanksgiving just around the corner, and a house full of faces to feed, my brain is spinning with the excitement of being in the kitchen and letting everything else go! My sister-in-law, brother-in-law, 2 nephews and niece will be here on Tuesday night! With 4 boys between the ages of 11-14, I don't know if I will ever have enough food to fill them all up! Here are some of the things we are looking at having. Tony and I really need to get the menu under control, but I thought I would share some our favorites that we are considering. Let the feasting begin!
Turkey is definitely happening, but for me, the real highlight is the dressing and gravy!
Kahlua and Almond Milk
Mini Apple Pies
Sausage Balls! (I now make these with chickpea flour, Bob's of course)
Unfortunately, we will not be spending Thanksgiving with my mother-in-law or father-in law this year. They are with Tony's brother's family, but they will be missed by this side. Christmas is just around the corner though, so we will be getting together soon!
So, on the food front, what's your favorite thing to eat during the holiday season? I have to have pumpkin pie and dressing. I really don't need anything else.
I hope you all have a wonderful Thanksgiving! If you're traveling or have loved ones traveling, my thoughts are with you all for safe arrivals!Labels: bars, beans, breads, breakfast, burgers, cakes, cookies, gluten free, holidays, main course, muffins, pie, quick bread, side dishes, soup, vegetables |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 5:30 AM |
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Name:
Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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