Collards & Chicken

From Kristi’s Kitchen

As Featured on the Beyond Organic Facebook Page

www.facebook.com/livebeyondorganic

Ingredients:

3 large bunches of organic collards, stalk removed and stripped

4 pieces of turkey bacon, cooked and crumbled

1 lb. organic chicken thighs, cubed

2 qts. filtered water

1 1/2 tbsp. + 1/4 tsp. sea salt

1 ¾ tsp. garlic powder

1 tsp. onion powder

¾ tsp. ground black pepper

¼ tsp. poultry seasoning

1/16 tsp. ground nutmeg

3 tbsp. raw organic apple cider vinegar

2 tbsp. coconut palm crystals

Directions:

-Place everything –except the chicken – in a large stock pot and bring to a boil over medium-high heat

-Simmer for 10 minutes

-ADD CHICKEN – bring back to boil

-Reduce heat to medium-low and simmer for 20 more minutes

Serve piping hot with a splash of pepper vinegar

Caramel Cream Cheese Cinnamon "Rolls"

This recipe was adapted from and inspired by a friend's Facebook sharing( Thanks, Jada!):

http://www.ezrapoundcake.com/archives/4205

My spin turned out so tasty that I had to share it with you! They are quick and easy...I made them for breakfast this morning and everyone gobbled them down!

Caramel Cream Cheese Cinnamon 'Rolls"

From Kristi's Kitchen

Cinnamon Mixture

Ingredients:

1/4 c. coconut palm crystals

2 tsp. cinnamon

1 tsp. ground nutmeg

Directions:

-Mix together and set aside

Roll Dough

Ingredients:

2 1/2 c. fresh milled whole wheat pastry flour (you could use spelt)

2 tbsp. coconut palm crystals

2 tsp. aluminum free baking powder

1 tsp. sea salt

1 1/2 c. + 2 tbsp. organic heavy cream OR "Milk & Honey" flavored Amasai (increase as needed if using spelt flour)

Directions:

-Preheat oven to 400 degrees

-Combine dry ingredients

-Pour in cream or Amasai

-Stir until dough ball form

-Using your hands, turn dough over several times in the bowl until smooth

-Place dough on lightly floured surface and pat dough out into 1/2 " thick rectangle

-Melt 1 tbsp. unsalted organic butter and brush the flattened dough with the exception of last 1/2" closest to you

-Sprinkle with cinnamon mixture - leaving 1/2" plain

-Starting from the long end farthest away from you, jelly roll the dough like a traditional cinnamon roll dough

-Once rolled, cut into 16 even pieces

-Place rolls in greased baking dish

-Bake in preheated oven for 15 minutes

-At 15minute mark, spoon each roll with a bit of the Caramel Sauce (below)

-Return rolls to the oven and continue cooking 10 more minutes

-Remove from oven, cool slightly and ice with Whipped Cream Cheese Icing (below)

-Serve warm

Caramel Sauce

Ingredients:

3 tbsp. unsalted organic butter

1/4 c. coconut nectar (see coconutsecrets.com for info.)

1/4 tsp. sugar free vanilla

2 tbsp. organic heavy cream

dash of sea salt

Directions:

-Melt butter

-Add coconut nectar and salt

-Bring to a boil over medium heat

-Simmer for 3 minutes

-Stir in Cream and simmer for 3 more minutes

-Remove from heat and mix in vanilla

-Spoon over half baked rolls

Cream Cheese Icing

Ingredients:

4 oz. cream cheese, softened

1/4 c. xylitol OR equivalent in stevia, raw organic honey, coconut palm crystals or coconut nectar

1/2 tsp. sugar free vanilla

3/4 c. organic cream

Directions:

-Whisk cream cheese, sweetener and vanilla together with handheld electric mixer

-Slowly incorporate cream while continuing to mix

-Whip until soft beaks begin to form

-Spoon over the top of slightly cooled rolls

These are completely yeast free and have a slight biscuit texture -they are fabulously delicious!

Decadent Black Forest Brownie Delight

From Kristi’s Kitchen

This recipe is a delicious layered spin on a black forest cake...it's absolutely heaven and so easy to put together!

Brownie Layer

Ingredients:

1 tbsp. flaxmeal

3 tbsp. filtered water

2 organic eggs, beaten (to make egg free follow "Brodie's Ooey-Gooey Brownie Treat" post)

2 tsp. sugar-free vanilla

¼ c. + 3 tbsp. grapeseed oil

½ c. + 1 tbsp. coconut nectar

¼ c. + 1 tbsp. coconut milk

¼ c. coconut flour, sifted

1/3 c. cocoa powder

½ tsp. sea salt

¼ tsp. baking powder

Directions:

-Preheat oven to 350 degrees

-Combine flaxmeal and water in a small sauce

-Bring to a boil and simmer until thick and creamy, about 3 minutes- whisking constantly

-Remove from heat

-Add vanilla, oil, nectar and milk

-Whisk until well combined

-In a glass bowl, sift together coconut flour, salt, baking soda and cocoa powder

-Pour wet ingredients into dry ingredients and whisk until smooth

-Using a small amount of grapeseed oil, grease an 8x8 glass baking dish

-Spread the batter even across the dish

-Bake in preheated oven for 30 minutes

-Remove from oven and cool completely

Whipped Cream Cheese Layer

Ingredients:

4 oz. cream cheese,softened

1 c. organic heavy cream, cold

1/4 c. xylitol OR eqivalent in stevia, raw organic honey, coconut nectar or coconut palm crystals

1/2 tsp. sugar-free vanilla

Directions:

-Whip cream cheese and sweetener in mixing bowl

-Add vanilla and 1/4 c. cream and continue whipping

-Continue to add cream 1/4 c. at a time until all cream is incorporated and stiff beaks form

Cherry Sauce Layer

Ingredients:

1 c. frozen or fresh cherries

1/4 c. filtered water

2 tbsp. coconut palm crystals OR equivalent of sweetener of choice to taste

1/4 -1/2 tsp. xanthan gum to thicken

Directions:

-Combine cherries, sweetener and water in small sauce pot

-Bring to a boil

-Reduce heat and simmer until fruit is broken down

- Sprinkle in xanthan gum and return to boil

-Stir until thickened, about 3 minutes

-Remove form heat and cool

Whipped Topping Layer

I bought a natural dairy free whipped topping made from almond and cashew milk for this layer...you could just as easily make some more plain whipped cream sweetened to taste and use it as a topper.

Assembly Directions:

After the brownie layer is completely cooled or chilled, cover with a layer of Whipped Cream Cheese. Next add a layer of cooled Cherry Sauce and finally a layer of Whipped Topping or Whipped Cream. Sprinkle with almond slivers as a garnish. Refrigerate until ready to serve

Serve in small squares - it is decadently rich!

Whole Grain Pancakes

From Kristi's Kitchen

Ingredients:

2 c. fresh milled whole wheat OR spelt flour
2 tbsp. coconut nectar
2 tbsp. aluminum-free baking powder
1 1/2 tsp. sea salt
1 3/4 c. organic whole fat milk
1/4 c. grapeseed oil
2 organic eggs

Directions:

-Mix dry ingredients
-Add wet ingredients to dry
-Whisk until smooth
-Cook on hot (350 degrees), oiled griddle -flipping when bubbles begin to form
-Serve with organic butter and warm organic maple syrup OR organic raw honey

Beef Shawarma Meatballs with Tzatziki Sauce

From Kristi’s Kitchen

 As featured on Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

2 lb. Beyond Organic green-fed beef

¼ c. sifted coconut flour

4 tsp. sea salt

2 ½ tsp. garlic powder

1 tsp. onion powder

2 tsp. dried parsley

½ tsp. black pepper

½ tsp. ground cloves

½ tsp. ground cinnamon

½ tsp. ground nutmeg

½ tsp. ground allspice

½ tsp. ground marjoram

2 tbsp. olive oil

3 tbsp. lemon juice

2 organic eggs, beaten

Directions:

-Mix all ingredients in a glass bowl until well combined

-Form meat mixture into 2” balls –makes about 45 balls

-Place in a ceramic baking dish and refrigerate for at least 15 minutes

-Preheat oven to 375 degrees

-Bake meatballs in preheated oven for 20-25 minutes; until golden and just cooked through –do not over-cook! (Cover dish with parchment for first 10 minutes and uncover for the remainder of the time)

Serve with Tzatziki Sauce(Look up “Geek For Greek” post) for dipping as well as, a side of Simply Delicious Hummus and Quinoa Tabouleh – the PERFECT greek meal or holiday party food!

Brodie’s Ooey-Gooey Brownie Treats...

This recipe was born out of a desire to help a friend whose son has just been diagnosed with severe allergies...as some of you know the struggle to adapt and find food options can be overwhelming so, this was my attempt to lend a hand...

Brodie's Ooey-Gooey Brownie Treat

From Kristi’s Kitchen

Ingredients:

3 tbsp. flaxmeal

9 tbsp. filtered water

2 tsp. sugar-free vanilla

¼ c. + 3 tbsp. grapeseed oil OR coconut oil,melted

½ c. + 1 tbsp. coconut nectar

¼ c. + 1 tbsp. coconut milk

¼ c. coconut flour, sifted

1/3 c. cocoa powder

½ tsp. sea salt

¼ tsp. baking powder

Directions:

-Preheat oven to 350 degrees

-Combine flaxmeal and water in a small sauce

-Bring to a boil and simmer until thick and creamy, about 3 minutes- whisking constantly

-Remove from heat

-Add vanilla, oil, nectar and milk (While still very warm if using coconut oil)

-Whisk until well combined

-In a glass bowl, sift together coconut flour, salt, baking soda and cocoa powder

-Pour wet ingredients into dry ingredients and whisk until smooth

-Using a small amount of oil, grease an 8x8 glass baking dish

-Spread the batter even across the dish

-Bake in preheated oven for 30 minutes

-Bring to room temperature and refrigerate over night before cutting and serving

This treat is truly ooey-gooey...you can not skip the refrigeration step...it needs the time in the refrigerator to come together...

SIDENOTE: the flaxmeal and water are the egg replacers in this recipe -equivalent to 3 eggs...I plan on making this today with the egg to see how it turns out -I'll post an update in the comment section and let you know...

This is oh so yummy, healthy and VIRTUALLY allergy-free!

Whole Oat Flour Bread

I have had lots of folks in my life looking for gluten -free options here lately and I too am wanting to move my family to a gluten free diet so, today I decided to play with oat flour...
I had been told that you could replace up to 1/3 of the flour in your recipes with oat flour but, being the "all in" kind of person that I am... I wanted to experiment...


So, here is my first attempt at a whole oat flour bread recipe...it is dense & moist (yeast-free), it sliced up nicely and had a very delicious flavor! I served it with egg salad for lunch and everyone loved it...


Extremely good for a first go - Hope you enjoy it!

Whole Oat Flour Bread
From Kristi's Kitchen

Ingredients:

3 c. oat flour

1 ½ tsp. sea salt

1 tbsp. guar gum

1 tbsp. aluminum-free baking powder

1 ½ c. filtered water

¼ c. olive oil

1 tbsp. raw organic apple cider vinegar

3 organic eggs, beaten

Directions:

-Preheat oven to 375 degrees

-Combine dry ingredients and wet ingredients in separate bowls

-Mix wet into dry until smooth - this is a quick batter dough

-Pour into oiled 4x8 loaf pan

-Bake loaf in 375 degree oven for 40 minutes

-Cool in the pan for 15 minutes

-Remove from pan and cool completely on wire rack before slicing

Happy Eating!

Lemon Curd Cheesecake Bites

From Kristi’s Kitchen

Cheesecake Ingredients:

2 -8oz. packages organic cream cheese, softened

1/2 cup xylitol

1/2 tsp. lemon extract

1/2 tsp. sea salt

2 organic eggs

Directions:

-350 degree oven

-Beat all ingredients until smooth

-Line 48 mini muffin tins with paper liners

-Pour 3/4 full

-Bake for 12 minutes

-Let set on rack or plate until completely cooled

Lemon Curd Ingredients:

6 organic egg yolks

3 tbsp. raw organic honey OR coconut nectar

4 organic lemons, zested and juiced

1 stick organic unsalted butter

Directions:

-Combine ingredients – except butter – over double boiler

-Whisk constantly for 10 minutes until curd doubles in size and thickens

-Pull off the heat and stir in butter ¼ at a time until well incorporated

-Bring to room temperature and store in the refrigerator until completely chilled

Assembly Directions:

-Frost the cooled cheesecake bites with chilled lemon curd and top with 3 pomegranate seeds on each

These are fabulous for holiday get-togethers …and completely healthful, too!

You could even wrap them up as a hostess gift OR give them as Christmas treats to those you love...

Beyond Organic Dark Chocolate Scones

From Kristi’s Kitchen

Featured on Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 1/2 c. + 2 tbsp. spelt flour, extra for dusting and kneading
1/4 c. coconut palm crystals
2 tsp. baking powder

1/2 tsp. sea salt
4 bars Beyond Organic Dark Chocolate, broken into little squares
1 c. chilled plain flavored Amasai
1 tbsp. organic butter, melted
1/2 tsp. sugar-free vanilla

Directions:

-Heat oven to 375 degrees

-Line baking sheet with parchment

-Stir together flour, crystals, baking powder and salt in a large bowl

-Stir in chocolate chunks

-Stir Amasai into flour mixture, stirring just until ingredients are moistened

-Turn mixture out onto lightly floured surface (I use parchment for easy clean up)

-Knead gently until soft dough forms

-Flatten dough into 1” thick circle; cut into 10-12 2” rounds*

-Transfer rounds to prepared baking sheets, spacing 2 inches apart

-Brush with melted butter

-Bake 15 to 20 minutes or until lightly browned

 -Serve warm

*Rounds bake up nice sized, so if you desire them to be a bit smaller just cut each round in two

Simply Delicious (and not toxic) Popcorn...

From Kristi's Kitchen

Ingredients:

1/2 c. organic popping corn kernels
3 tbsp. organic extra virgin coconut oil OR grapeseed oil
1 tsp. sea salt, divided in half
3 tbsp. organic unsalted butter, melted

Directions:

-Heat oil on medium heat in large kettle or pot
-Add kernels and 1/2 tsp. sea salt to oil
-Lid the the pot (I use a nice pot with a clear lid
-Shake the pot every so often to keep the kernels moving
-Once kernels start popping, keep them moving until popping is complete
-Remove from heat
-Stir in butter and remaining salt

The total process takes about 10 minutes but, it is so worth it -delicious and free of the damaging affects of the microwave!

For more infomation on the damaging effects of microwave popcorn visit:
http://www.naturalnews.com/034386_microwave_popcorn_diacetyl_lungs.html


Blessings of Health!

Spelt Flour Biscuits

From Kristi's Kitchen

Ingredients:

2 c. fresh milled spelt flour
1 tbsp. aluminum-free baking powder
1 tap. sea salt
1 stick unsalted organic butter
1 c. filtered water (may need a tbsp. more)

Directions:

-Preheat oven to 425 degrees
-Combine flour, salt and baking powder
-Cut in the butter until pea-sized crumbles
-Add water and work into dough
-Lay out of floured surface -I use parchment for easy cleanup
-Pat to 1" thickness and cut with 2" glass or biscuit cutter
-Place on parchment lined baking sheet
-Bake in preheated oven for 15 minutes
- Serve with your favorite breakfast condiments

Makes 10 biscuits

Sweet Potato Crusted Amasai Quiche

From Kristi’s Kitchen

Featured on the Beyond Organic Facebook Page

www.facebook.com/LiveBeyondOrganic

Ingredients:

1 large sweet potato: peeled, shredded and seasoned with sea salt, pepper and garlic powder to taste

½ stick organic unsalted butter, melted

9 organic eggs, beaten until almost frothy

1 ½ c. plain flavored Beyond Organic Amasai (click on the Beyond Organic Icon for product info)

½ c. Beyond Organic Really Raw Cheddar Cheese

3 green onions, diced

¼- ½ c. diced, cooked organic turkey breast

¼ tsp. garlic powder, rounded

1 ½ tsp. sea salt

 ¼ tsp. nutmeg

¼ tsp. pepper, rounded

Directions:

-Preheat oven to 400 degrees

-Combine seasoned sweet potato and melted butter in a bowl

-Spread sweet potato mixture into the bottom of a 9x13 baking dish

-Bake in preheated oven for 15-20 minutes

-While crust is prebaking, beat eggs and Amasai in large bowl until completely combined

-Add in meat, onions, cheese and spices

-Pour mixture over the top of prebaked crust

-Turn oven down to 375 degrees and bake for 25-30 minutes, until quiche is completely set –springy to the touch

Serve warm OR room temperature with a green salad on the side –Perfect for any meal or special occasion. 

Sloppy Joes

From Kristi's Kitchen
Featured on Beyond Organic's Facebook page this week

http://www.facebook.com/LiveBeyondOrganic


Ingredients:

2lb. beyond organic green fed beef

1 small onion, finely diced

2 cloves garlic, minced

1/2 large organic green bell pepper, finely diced

28 oz. tomato puree

7oz. tomato paste

2-3 tbsp. organic raw apple cider vinegar

1-2 tsp. organic raw honey OR 2 packets stevia

Celery Seed, Sea Salt, Pepper, Garlic Powder to taste (I start with 1/4 tsp. each and work up incrementally until balance is achieved)

dash of cinnamon

Directions:

-Brown Beef and veggies with a sprinkling of each of the seasonings

-Add in tomato puree and paste until combined

-Stir in vinegar, sweetener and cinnamon

-Season with another 1/4 tsp. of celery seed, salt

-Simmer for 15 minutes

-Adjust all seasoning to taste

Serve on a sprouted whole grain bun or with flaxseed cracker bread and a green salad

Recipe Update...

Hey Everyone!

I realized today that the Quinoa Stuffed Peppers recipe was written incorrectly so it is now updated

For the Quinoa you need:

1 c. quinoa
1 1/2 c. filtered water
1 tsp. sea salt

Hope the wrong combo didn't mess anyone up :0)

Blessings!

Pickled Jalapenos

From Kristi's Kitchen

Ingredients:

1 c. slices jalapeno peppers

1/2 c. raw organic apple cider vinegar

1 tbsp. sea salt

Directions:

-Combine in 8 oz mason jar

-Close and shake until well combined

-Store in refrigerator for 1 week before serving

Triple this recipe and use it to make the Candied Jalapenos OR Jalapeno Pepper Relish - So simple and healthful!

Pancakes

From Kristi's Kitchen

Ingredients:

2 c. fresh milled, soft wheat OR spelt flour

4 tbsp. coconut palm crystals

4 tbsp. aluminum-free baking powder

1 1/2 tsp. sea salt

1 1/2 - 1 2/3 c. organic whole fat milk

1/4 c. grapeseed oil OR organic butter

2 organic eggs

Directions:

-Mix dry ingredients

-Combine wet ingredients into dry

-Whisk until smooth

-Cook on hot, oiled griddle -flipping when bubbles begin to form

Serve with organic butter and a drizzle of raw organic honey

Delicious!

Makes 40 silver dollar (2") rounds - I use a tablespoon measure to scoop them onto the griddle...feeds my family of 5 nicely!

"Blissful Pumpkin Spice Wonder Cake Trifle"

From Kristi's Kitchen

Inspired by the creative touch of one friend and brilliantly named by another :-)...this dessert is comprised of 4 different components -each delicious on their own and fabulous when combined...

Component 1:

Pumpkin Spice Cake 

From Kristi's Kitchen

Ingredients:

3 c. almond flour

2 1/4 tsp. sea salt

1 tsp. baking soda

1 tbsp. cinnamon

1 tsp, nutmeg

1/2 tsp. ginger

1/8 tsp. cloves

4 eggs

1 1/2 c. cooked pumpkin

1/2 c. organic raisins

1/4 c. chopped pecans

1/4 c. grapeseed oil OR organic butter

3/4 c. coconut palm crystals

6 tbsp. almond milk

1 tsp. sugar free vanilla

Directions:

_Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Mix dry ingredients into wet until smooth

-Line 2 9" round cake pans with parchment and oil OR butter

-Divide batter evenly between the two pans

-Bake in preheated oven for 25 minutes, until toothpick comes out clean

Serve as a coffee cake OR chunk it up for trifle

Component 2:

Pumpkin Pudding

From Kristi's Kitchen

 Ingredients:

3/4 c. cooked pureed pumpkin

1 1/2 c. cold coconut milk

3/4 tsp. ground cinnamon

1/4 tsp, ground nutmeg, rounded

1/8 tsp. ground ginger, rounded

1/16 tsp. ground cloves, rounded

1/2 -3/4 tsp. sea salt (start with smaller amount and work up to balance)

1/4 tsp. xanthan gum

1/2 tsp. sugar free vanilla

2 tbsp. + 1 tsp. coconut nectar

Directions:

-Combine all ingredients into a large food processor or blender and process until smooth and thickened

Enjoy on its own with a bit of homemade whipped cream or as part of this trifle

Component 3:

1/4 of the "Coconut Nectar Caramel Sauce" (recipe in the dessert section)

add in a handful of chopped pecans if desired

Component 4:

Homemade Whipped Cream

From Kristi's Kitchen

1 c. organic whipping cream sweetened to desired sweetness with coconut nectar, organic raw honey, stevia or xylitol

Assembly Directions:

-Prepare all components separately

-Layer ingredients in a large pretty glass bowl:

cake, then pudding, then whipped cream, then caramel sauce and repeat...

Oh so yummy and perfect for the holiday festivities! 

Banana Berry Probiotic Smoothie

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

http://www.facebook.com/LiveBeyondOrganic

Ingredients:

1 1/2 c. kefir OR Beyond Organic Plain OR Honey Amasai (click to the right to purchase)

1 ripe banana

7-8 large sweet organic strawberries

10-12 organic raspberries

4-5 ice cubes

Directions:

-Combine all ingredients in the blender

-Blend until smooth

Enjoy!

Makes about 3 cups

Kale Crisps...OH MY GOODNESS!!!

I recently was able to purchase a dehydrator(excited!) so yesterday, I decided to take it on it's maiden voyage...KALE CRISPS!!!! I must say I am over-the-top-in-luv with kale chips! They were easy-peasy to prep and the end product tastes fabulous -so crispy and delicious and to top it off - the nutrition kale packs is unmatched! Needless to say - I'm hooked and kale is in season right now -less than $1 a bunch...healthy and affordable! WHOOHOO!

Here are a couple of good jumpin' off recipes but, as with the smoothies -the sky is the limit!

Tangy Kale Crisps

From Kristi Kitchen

Ingredients:

1 bunch kale (organic is absolute best)

1/2 c. raw organic apple cider vinegar

2 tsp. organic herbamare seasoning

1 tbsp. raw organic honey

1/2 tsp. garlic powder

1/2 c. extra virgin olive oil

Directions:

-Wash and dry kale

-Separate kale leaves from the spin in big pieces

-Combine vinegar, honey, seasoning and oil in a separate bowl

-Pour over kale pieces and gently massage into the kale for several minutes

-Place coated pieces into dehydrator

-Close up the dehydrator

-Set temperature to 105 degrees and let it run for 6-8 hours (length of dehydrating depends on humidity levels in your area- mine were crisp and ready in 6 1/2 hours)

You will have marinade left over -it makes a fabulous salad dressing!

Sweet & Spicy Kale Chips

From Kristi's Kitchen

Ingredients:

1 bunch kale (organic is best if you can find it - growing it yourself would be highly recommended)

1 1/2 tbsp. coconut oil

2 tbsp. coconut butter

3 tbsp. coconut nectar

1 1/2 tsp. sea salt

2 tsp. cumin

1 tsp. chili powder

Directions:

-Wash and dry kale

-Separate kale leaves from the spin in big pieces

-Combine oil, butter, nectar and spices in a separate bowl

-Pour over kale pieces and gently massage into the kale

-Place coated pieces into dehydrator

-Close up the dehydrator

-Set temperature to 105 degrees and let it run for 6-8 hours (length of dehydrating depends on humidity levels in your area- mine were crisp and ready in 6 1/2 hours)

You won't ever go back -they are so good!

Happy dehydrating!

Sweet Pepper Poppers w/ Artichoke Cream

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

  

http://www.facebook.com/LiveBeyondOrganic

Ingredients:

4 oz. organic cream cheese

2 oz. goat cheese

1 1/2 c. quartered cooked artichoke hearts

1 tbsp. organic heavy cream

1 green onion

1 garlic clove

1/4 tsp. sea salt + a bit for sprinkling over raw peppers before stuffing

15 organic mini sweet peppers

3 pieces nitrate-free turkey bacon, cooked and crumbled

Directions:

-Preheat oven to 350 degrees

-Process first 7 ingredients in a food processor until smooth and creamy

-Cut the peppers in half long-ways and remove seeds and green stems

-Stuff pepper halves with artichoke cream

-Top with crumbled turkey bacon

-Place in preheated oven and bake for 18-20 minutes

-Garnish with chopped parsley and serve

SIDENOTE:

If you enjoy raw sweet peppers these are delicious uncooked - just salt, stuff, sprinkle with bacon and parsley and serve - equally as fabulous!

Perfect as a holiday appetizer or snack!

Spelt...It's the new wheat!

Spelt is a whole grain- it's flour has the same texture as wheat flour. What makes it better than wheat is: 

1) As a grain, it has been less toyed with so it's pretty pure -the whole-whole grain

2) It's gluten free.

In my experimenting, I have determined that you can equally exchange spelt for wheat...so if your recipe calls for 2 cups flour -wheat or AP -you can replace it with 2 cups of spelt. The only thing I have noticed is that on certain recipes (namely biscuits) you might need to add a bit more liquid.

My kids love waffles so, I decided to give it a go with spelt...no one knew the difference and everyone said they were delicious...another "kid tested -mother approved" moment!

Here is my family's waffle recipe...it works equally as well with water or Le Croix and grapeseed oil or organic butter.

Enjoy!

Spelt Cinnamon Waffles

From Kristi's Kitchen

Ingredients:

1 3/4 c. fresh milled spelt flour

1 tbsp. aluminum-free baking powder

1 1/2 tsp. sea salt

1/2 tsp. ground cinnamon

1 1/2  filtered water OR 1 can coconut flavored Le Croix sparkling water

1/2 c. grapeseed oil OR organic unsalted butter

2 tsp. sugar-free vanilla

2 organic eggs

Directions:

-Whisk all ingredients until smooth

-Ladle into waffle maker and cook until desired doneness.

We like ours topped with organic butter & honey OR peanut butter and cinnamon...it would be delicious topped with berries and organic whipped cream or a drizzle of organic maple syrup... the sky is the limit!

Happy Eating!