Ok so this has nothing to do with veggies, or grains, or dry beans, but it does have to do with eating healthy so it counts right? :-) I tried this recipe this week and we LOVED it! So EASY and YUMMY... and its ALL fruit!!
Ingredients:
2 peeled, ripe frozen bananas (make sure you peel them before you freeze them)
2 or 3 slices of fresh ripe pineapple ( I used strawberries and it was tasty)
Directions:
Simply put the frozen banana into your food processor with the pineapple (or whatever) and blend until smooth.
Use less pineapple to achieve the consistency of soft freeze ice cream, and more pineapple for a more cream like consistency
Serve it immediately, before it melts. It loses its magic if you try to refreeze it.
Thursday, April 15, 2010
Tuesday, April 6, 2010
Weekly Recipe - Flax Seed Crackers
So as I was doing some research today on flax seeds I came across this recipe that I really want to try. If any of you do try it, let me know what you think and I will do the same. Enjoy!
Ingr:
1 C flax seed meal (or just grind your own flax seeds)
1/3 C Parmesan cheese, grated
1 and 1/2 tsp garlic powder
1/2 tsp salt
1/2 C water
Prep:
Heat oven to 400F
1. Mix all ingredients together
2. Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
3. Cover the mixture with a piece of parchment or wax paper. Even out the mixture to about 1/8 inch. ( can use a straight edge, like a ruler or rolling pin - the important thing not to let it be too thin around the edges or taht part will overcook before the center firms up). After you spread it out, remove the paper and go around the edges with your finger and push the thin part inwards to even it up.
4. Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up.
5. Break into pieces
The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.
Ingr:
1 C flax seed meal (or just grind your own flax seeds)
1/3 C Parmesan cheese, grated
1 and 1/2 tsp garlic powder
1/2 tsp salt
1/2 C water
Prep:
Heat oven to 400F
1. Mix all ingredients together
2. Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
3. Cover the mixture with a piece of parchment or wax paper. Even out the mixture to about 1/8 inch. ( can use a straight edge, like a ruler or rolling pin - the important thing not to let it be too thin around the edges or taht part will overcook before the center firms up). After you spread it out, remove the paper and go around the edges with your finger and push the thin part inwards to even it up.
4. Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up.
5. Break into pieces
The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.
Flax Seeds - AMAZING little things!!
I LOVE flax seeds!! They are these tiny little seeds that are inexpensive (buy in your local health food store in the bulk section) and SO good for you! (*at the end of the following info, I have included some info on how to use ground flax as a butter and/or egg substitute!)
Here is some info on these super seeds...
(from http://lowcarbdiets.about.com/od/whattoeat/a/flaxinfo.htm )
It may be tiny, but it’s mighty: The flax seed carries one of the biggest nutrient payloads on the planet. And while it’s not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega-3 fatty acids in flax leaves grains in the dust. Additionally, flax seed is very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars. And its combination of healthy fat and high fiber content make it a great food for weight loss and maintenance -- many dieters have found that flax seed has been a key to keeping them feeling satisfied.
Flax Seed Nutrition
Yes, flax seed is high in most of the B vitamins, magnesium, and manganese, but this little seed is just getting started. There are three additional nutrient groups which flax seed has in abundance, and each has many benefits.
Flax seed is Rich in Omega-3 Fatty Acids:
Omega-3 fatty acids are a key force against inflammation in our bodies. Mounting evidence shows that inflammation plays a part in many chronic diseases including heart disease, arthritis, asthma, diabetes, and even some cancers. This inflammation is enhanced by having too little Omega-3 intake (such as in fish, flax, and walnuts), especially in relation to Omega-6 fatty acid intake (in such oils as soy and corn oil). In the quest to equalize the ratio of these two kinds of oils, flax seed can be a real help. Most of the oil in flax seeds is alpha linolenic acid (ALA). ALA is an Omega-3 which is a precursor to the fatty acids found in salmon and other fatty cold-water fish (called EPA and DHA). Because not everyone is able to easily convert ALA into EPA and (especially) DHA, it is best not to rely solely on flax for your Omega-3 intake, but ALA also has good effects of its own, and definitely helps in the Omega 3/6 balance.
Flax Seed is High in Fiber:
You’d be hard-pressed to find a food higher in fiber -- both soluble and insoluble -- than flax. This fiber is probably mainly responsible for the cholesterol-lowering effects of flax. Fiber in the diet also helps stabilize blood sugar, and, of course, promotes proper functioning of the intestines.
Phytochemicals:
Flax seed is high in phytochemicals, including many antioxidants. It is perhaps our best source of lignans, which convert in our intestines to substances which tend to balance female hormones. There is evidence that lignans may promote fertility, reduce peri-menopausal symptoms, and possibly help prevent breast cancer. In addition, lignans may help prevent Type 2 diabetes.Note that a) flax seeds need to be ground to make the nutrients available (otherwise they just “pass through”) and b) flax seed oil alone contains neither the fiber nor the phytochemicals of whole flax seed meal.
Flax Seed Safety and Side Effects
Concerns about flax seed revolve around four potential issues. However, remember that a lot of research about the wonders of flax show little or no problems from eating it –- to the contrary, it has shown many benefits.
Big Fiber Load:
Since flax has such a high fiber content, it's best to start with a small amount and increase slowly, otherwise cramping and a "laxative effect" can result. People with irritable bowel syndrome may have an especially strong reaction to it, and should be extra-careful. More about fiber, including tips to prevent problems.
Oxidation/Rancidity:
The oil in flax is highly unsaturated. This means that it is very prone to oxidation (rancidity) unless it is stored correctly. The very best way is nature’s own storage system – within the seed. Flax seeds not exposed to large amounts of heat stay safe to eat for at least a year. However, flax meal, and especially flax oil, are a different story. The meal, stored away from heat and light, will keep fresh for a few months, and the oil must be protected by refrigeration in dark containers, preferably being consumed within a few weeks of opening.Actually, the surprising thing about flax is not that the oils go rancid, but that they don’t go rancid as quickly as we would think, considering how unsaturated they are. The oils are quite stable when the seeds are used in baked foods, for example. Researchers theorize that this is due to the high levels of antioxidants in the seeds.
Hormonal Effects:
Lignans contain phytoestrogens. Although research has shown them to be beneficial so far, it is unknown what effect high doses of phytoestrogens might have.
Cyanide:
Like many other foods (cashews, some beans, and others), flax contains very small amounts of cyanide compounds, especially when consumed raw. Heat, especially on dry flax seeds, breaks these compounds down. However, our bodies have a capacity to neutralize a certain amount of these compounds, and the US government agencies say that 2 tablespoons of flaxseed (~3 T of flax meal) is certainly safe and is probably an “effective dose” for health purposes. Various researchers who have used up to 6 daily tablespoons of the seed in different studies indicate that the amount they were using was safe.
Substitutions in Recipes – Flax Seed
· For Fat – Substitute flax for fat in your recipes, using 3 tbsp ground flax seed for 1 tbsp of margarine, butter or cooking oil. Flax can be substituted for all or some of the fat, depending on the recipe. Note that baking with flax, as fat substitute will cause baked goods to brown more quickly.
· For Eggs – Substitute a ground flax seed/water mixture for eggs in recipes such as pancakes, muffins and cookies. Use 1 tbsp ground flax plus 3 tbsp water - left sitting for several minutes - for each egg. Note that this will result in a chewier version of the recipe, with less volume.
Here is some info on these super seeds...
(from http://lowcarbdiets.about.com/od/whattoeat/a/flaxinfo.htm )
It may be tiny, but it’s mighty: The flax seed carries one of the biggest nutrient payloads on the planet. And while it’s not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega-3 fatty acids in flax leaves grains in the dust. Additionally, flax seed is very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars. And its combination of healthy fat and high fiber content make it a great food for weight loss and maintenance -- many dieters have found that flax seed has been a key to keeping them feeling satisfied.
Flax Seed Nutrition
Yes, flax seed is high in most of the B vitamins, magnesium, and manganese, but this little seed is just getting started. There are three additional nutrient groups which flax seed has in abundance, and each has many benefits.
Flax seed is Rich in Omega-3 Fatty Acids:
Omega-3 fatty acids are a key force against inflammation in our bodies. Mounting evidence shows that inflammation plays a part in many chronic diseases including heart disease, arthritis, asthma, diabetes, and even some cancers. This inflammation is enhanced by having too little Omega-3 intake (such as in fish, flax, and walnuts), especially in relation to Omega-6 fatty acid intake (in such oils as soy and corn oil). In the quest to equalize the ratio of these two kinds of oils, flax seed can be a real help. Most of the oil in flax seeds is alpha linolenic acid (ALA). ALA is an Omega-3 which is a precursor to the fatty acids found in salmon and other fatty cold-water fish (called EPA and DHA). Because not everyone is able to easily convert ALA into EPA and (especially) DHA, it is best not to rely solely on flax for your Omega-3 intake, but ALA also has good effects of its own, and definitely helps in the Omega 3/6 balance.
Flax Seed is High in Fiber:
You’d be hard-pressed to find a food higher in fiber -- both soluble and insoluble -- than flax. This fiber is probably mainly responsible for the cholesterol-lowering effects of flax. Fiber in the diet also helps stabilize blood sugar, and, of course, promotes proper functioning of the intestines.
Phytochemicals:
Flax seed is high in phytochemicals, including many antioxidants. It is perhaps our best source of lignans, which convert in our intestines to substances which tend to balance female hormones. There is evidence that lignans may promote fertility, reduce peri-menopausal symptoms, and possibly help prevent breast cancer. In addition, lignans may help prevent Type 2 diabetes.Note that a) flax seeds need to be ground to make the nutrients available (otherwise they just “pass through”) and b) flax seed oil alone contains neither the fiber nor the phytochemicals of whole flax seed meal.
Flax Seed Safety and Side Effects
Concerns about flax seed revolve around four potential issues. However, remember that a lot of research about the wonders of flax show little or no problems from eating it –- to the contrary, it has shown many benefits.
Big Fiber Load:
Since flax has such a high fiber content, it's best to start with a small amount and increase slowly, otherwise cramping and a "laxative effect" can result. People with irritable bowel syndrome may have an especially strong reaction to it, and should be extra-careful. More about fiber, including tips to prevent problems.
Oxidation/Rancidity:
The oil in flax is highly unsaturated. This means that it is very prone to oxidation (rancidity) unless it is stored correctly. The very best way is nature’s own storage system – within the seed. Flax seeds not exposed to large amounts of heat stay safe to eat for at least a year. However, flax meal, and especially flax oil, are a different story. The meal, stored away from heat and light, will keep fresh for a few months, and the oil must be protected by refrigeration in dark containers, preferably being consumed within a few weeks of opening.Actually, the surprising thing about flax is not that the oils go rancid, but that they don’t go rancid as quickly as we would think, considering how unsaturated they are. The oils are quite stable when the seeds are used in baked foods, for example. Researchers theorize that this is due to the high levels of antioxidants in the seeds.
Hormonal Effects:
Lignans contain phytoestrogens. Although research has shown them to be beneficial so far, it is unknown what effect high doses of phytoestrogens might have.
Cyanide:
Like many other foods (cashews, some beans, and others), flax contains very small amounts of cyanide compounds, especially when consumed raw. Heat, especially on dry flax seeds, breaks these compounds down. However, our bodies have a capacity to neutralize a certain amount of these compounds, and the US government agencies say that 2 tablespoons of flaxseed (~3 T of flax meal) is certainly safe and is probably an “effective dose” for health purposes. Various researchers who have used up to 6 daily tablespoons of the seed in different studies indicate that the amount they were using was safe.
Substitutions in Recipes – Flax Seed
· For Fat – Substitute flax for fat in your recipes, using 3 tbsp ground flax seed for 1 tbsp of margarine, butter or cooking oil. Flax can be substituted for all or some of the fat, depending on the recipe. Note that baking with flax, as fat substitute will cause baked goods to brown more quickly.
· For Eggs – Substitute a ground flax seed/water mixture for eggs in recipes such as pancakes, muffins and cookies. Use 1 tbsp ground flax plus 3 tbsp water - left sitting for several minutes - for each egg. Note that this will result in a chewier version of the recipe, with less volume.
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