Day at the Biltmore

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last weekend my grandparents took me on a WONDERFUL trip to Asheville, NC

the beautiful view
the beautiful view

and when you go to Asheville, you must go to the Biltmore.

a basement staircase
a basement staircase

The historical mansion is HUGE, complete with tall staircases, a two story library, and lavishly decorated rooms!

looking up at a staircase
looking up at a staircase

not to mention the biggest Christmas trees I have ever seen!!

a tree in near the gardens
a tree in near the gardens

During the day, you can tour the gardens and extensive greenhouse, the fountains, the stables, go for trail rides, and (of course) tour the house.

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During the candle light tour, the manor takes on a completely new attitude

"Ohhhh Christmas tree"
“Ohhhh Christmas tree”

The Biltmore is a must see!! thanks grammy and papa niel 🙂

~rosie

Biltmore trip

Christmas Drinks

12 DAYS OF CHRISTMAS!

Cookie dipping time!

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Its Christmas time and that means cookies (check out my Christmas cookie post), but the dilemma is… what to dip your cookies in??

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As part of the wonderful Eating4Balance 12 days of Christmas blogging event, I have set out to find the most delicious holiday drinks out there…. allergy friendly/special diet style! Here are some of my favorite festive refreshments. I you have a favorite I didn’t mention, leave me a comment with the link to it!

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hot cocoa… with a metabolic boost from Healy Real Food Vegetarian (dairy free)

creamy gaps friendly eggnog from Cheesesalve (dairy-free)

raw eggnog from Cheesesalve (raw)

coconut kefir eggnog from Cultured Food Life (sugar free)

raw vegan eggnog from Rawified (vegan, raw)

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pumpkin pie smoothie from Against All Grain (paleo friendly)

paleo apple cider from Paleo Effect (paleo friendly)

healing “apple cider” recipe from Lexie’s Kitchen (sugar free) this one has a secret ingredient….. apple cider vinegar!

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peppermint mocha from Healy Real Food Vegetarian (dairy free, vegan option)

raw frappuccinos from Rawified (diary free, vegan, raw)

gingerbread latte from Healy Real Food Vegetarian (vegan option, dairy free)

raw blizzard from Rawified (dairy free, raw, vegan)

pumpkin spice latte from Healy Real Food Vegetarian (vegan)

top it off….

cacao hot fudge sauce from Sprout and Squats (vegan)

pair with….

marshmallow crunch cookies from Against All Grain (grain free)

What holiday drink is your favorite cookie pair?

~rosie

Christmas Cookie Collection

The angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people. Today in the town of David a Savior has been born to you; he is the Messiah, the Lord. This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger.” (Luke 2:10-12) 

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Hi everyone! “It’s beginning to look a lot like Chirstmas, lalalalalala….” 

Well, besides the red and green lights, it doesn’t look much like Christmas by me (no snow yet) but these cookies should surely make up for the lack of holiday weather. Get the holiday spirit on with a cookie or two and a warm glass of eggnog to dip 🙂

cookie round-up!

HOLIDAYS can be difficult with food allergies, I know, but this list can hopefully serve as your healthy christmas cookie guide. I think its time santa get a break from all the processed and junk filled goodies others leave out ❤

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Recipes range from being free of common allergies like gluten, dairy, nuts to grains and refined sugars

*all recipes free of corm

cut out sugar cookies from Maria Mind Body Health (grain free)

creative pin wheel cookies from Brittany Angell (gluten free, egg free, sugar free and paleo options)

marshmallow crunch cookies from Against All Grain (grain free, dairy free)

coconut flour lady fingers from Primal Palate (grain free, dairy free, nut free)

vegan paleo holiday cookies from Healy Real Food Vegetarian (grain free, vegan) 

sun-butter chocolate chunk cookies from So… Let’s Hang Out (grain free)

gaps legal snicker doodles from My Gutsy (gaps legal, grain free)

raw oreos from Rawified (raw, vegan)

raw Christmas baubles from Nat Kringoudis’ Fertilise Yourself (raw, vegan)

Merry Christmas!

~rosie

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Healthy Fries

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Hi ya’ll! I’m sorry I haven’t been posting much lately, truly, but I must say… high school is VERY time consuming! I am current writing a research paper on GMOs and plan to post that in the near future 🙂 Have you been loving fall as much as me?? (That’s not really possible) I love fall so much, i just completed to painting of trees and ov’course gave them fall leaves 😀

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I went to the store the other day and just took pictures of the beautiful and vivid colored, freshly harvested tomatoes! The shades to orange and red were incredible

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Anyways, just as its pumpkin season, my family has been equally celebrating autumn as the season of the winter squash. I have been gobbling up butternut squash, my favorite of the squash family, and what better than to eat it as fries! There is sooooo many this to do with butternut squash:

  • flat bread
  • pizza crust
  • laszanga noodles
  • salad toppings
  • substitute for sweet potato or pumpkin
  • ect, ect ect
  • my personal favorite: fries!! yum

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Butternut Squash or Sweet Potato Fries

For the fries:

  • the neck of a  large butternut squash (the longer the neck, the better) or a large sweet potato
  • 1/2 tsp coconut oil
  • a pinch of salt to taste (optional)

*Asian sweet potatoes make really good fries that look like normal white fries, but aren’t gaps legal. For a gaps legal option, use butternut squash!! Both variations taste great

preheat oven to 350 (so the coconut oil doesn’t over heat)

Cut up squash into “fries.” On a large cookie tray, roll out a sheet of parchment paper. Rub the coconut oil around in your hands and massage onto “fries.” It is very important NOT to use a ton of oil or the fries will become sorta of soggy. Sprinkle with salt or even cinnamon if your going for sweet fries.  Place fries on tray and bake in oven for about 15-20 minutes, keeping a close eye on them so they don’t burn. You can broil them for a few minutes to make them cook a bit faster and crisp a bit on the outside, just make sure they don’t burn if you do choose to broil. Flip the fries about half way through baking to help them cook evenly. When they’re done, remove from oven and serve 🙂

~rosie

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Pumpkin Custard Cups

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I love fall! The colorful leaves, the sweet smell of cinnamon spice, and the oh-so-popular pumpkin…..

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This custard is literally autumn in a cup! Well, actually, in a tea cup. It is a creamy, colorful, pumpkin dessert that smells of cinnamon, nutmeg, and cloves ❤ And they’re served in a tea cup for extra vintage cuteness!!

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All About the Ingredients…

First off, this custard only works with creamy, not lumpy, [coconut] cream. Though I haven’t tried making it with real dairy cream, I suppose it would work quite well, only if you can tolerate dairy.

Second, this custard NEEDS GELATIN! Grass-fed gelatin provides a fabulous source of collagen and  protein, plus its add a fun flare to recipes. I highly recommend the brand “Great Lakes” Unflavored Gelatin. It might seem a bit pricey, but i get mine for half the price from a local co-op.  Gelatin, if not used properly, can make a recipe grainy and “goopy”, but this custard calls for the gelatin to be heated (which completely gets rid of the odd texture).

Lastly, the pumpkin!!!! Pumpkin is so easy to find this time of year and you can get your pumpkin puree a number of ways. You can roast the pumpkin yourself, if your up for the challenge 😉  You can buy organic canned pumpkin, from a BPA free can, or my favorite option…. organic pumpkin puree in a paper-like bag from the Fig Food Co.

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I made this recipe for the first time last week and it was so delicious! EVERYONE should make it at least once this fall 🙂

Now for the recipe…

please go to the Urban Poser to find out how to make these decadent pumpkin custard cups!

Have a happy fall!

~rosie

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flourless dark chocolate brownies

grain free brownies
photos by my dear friend Devon Haskel 🙂

my thoughts on brownies:

*brownies come out of oven*
me: better put in fridge so the cool faster
for 5 minutes: i think about brownies
*brownies done chilling*
me: cut brownies and sample one (large) brownie to make sure they taste good
my brother: “can i try a brownie?”
me: “sure” (its a big brownie so we split it)
*put brownies in container and store for later*
after dinner…
me: eats ANOTHER brownie… or two…

auntie finishing the last of the brownies
auntie finishing the last of the brownies

where did they all go??

topped with coconut
topped with coconut

this recipe is super fun to play around with! i have made it into a bunt cake.

I’ve topped it with berries, vanilla creme, chocolate sauce, cacao nibs, and toasted coconut.

I’ve added creme to the batter, coconut sugar, cacao nibs, and even nuts.

grain free brownies

flour-less dark chocolate brownies (paleo options, grain free, gluten free, gaps)

(with wonderful “food-tography” by my dear friend Devon Haskel)

ingredients:

  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/3 cup coconut oil
  • 4 eggs
  • 3 tbs ghee, melted butter, or more coconut oil
  • 1/4-1/3 cup honey (adjust to taste)
  • 1-2 tbs vanilla
  • *1/4 cup milk of choice (if the batter is to thick)*
  • 1/2 tsp baking soda
  • 1/4 tsp salt

optional:

  • add in or top with pecans or walnuts
  • melt chocolate to spread on top
  • spread honey on top

*pre-heat oven to 350*

in a bowl, mix together dry ingredients: coconut flour, cocoa, baking soda, and salt. In a larger bowl, mix all wet ingredients: eggs, butter/oil, honey, *milk, and vanilla. Pour the contents of the first bowl into the wet ingredients and mix well. Line the bottom of a brownie pan with parchment paper (or grease generously). Pout brownie batter in to pan and cook for 15-20 minutes. Mine is usually done at about 17 minutes but i check them at 15 to make sure they don’t get to dry. If you pour the batter in a cake pan or make the brownies thick, they take about 23 minutes to bake. Brownies are much better a little underdone than over baked, so keep a close eye on these little guys.  When the brownies are done, chill in fridge for a little bit before cutting and serving.

recipe shared at Healing With Food Friday

grain free brownies

p.s. this recipe also works as a chocolate cake! 🙂

~rosie

birthday cake!
birthday cake!
grain free brownie cake
brownie batter cake

Cucumber mango salad

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Sorry guys, latley I haven’t been posting much! High school takes a lot more work than I expected. I can hardly even find time to work out as much as I like! So here I am now, making a long over due post with my grandmas cell phone…

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Nana: thanks to letting me borrow your phone to share this recipe 🙂

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Even though it’s fall, I’m craving mangoes like crazy! And what better than to pair some with a nice refreshing cucumber. I also use “ume plum vinegar” to give this salad recipe a unique tang. You can find ume plum vinegar in the Asian aisle at most grocery stores, but if you still can’t find any, I assume apple cider vinegar would work well.

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Cucumber mango salad:
1 large, organic cucumber
1 ripe mango
1 tsp ume plum vinegar ( you can adjust this to taste)

Preparation
Dice the mango and cucumber and toss with vinegar in a bowl. That’s it! Simple, right??
Enjoy a good helping of this with chopsticks (chopsticks make eating anything more fun) 🙂

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~Rosie