My Fat Heart

Charging full force into the gluten free world with an incredibly fat heart.

Green Detox Smoothie

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Before the holidays start this year I’ve decided it is SUPER important to come up with at least 800 (too many??) detox smoothie recipes so that I don’t feel completely disgusting with myself with the amount of sugar I am soon to consume (on top of the stress-eating of final assignments and exams).

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This smoothie is an unlikely combo of amazing ingredients that work PERFECTLY. I was pleasantly surprised.

I also felt amazing after I drank it.

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3/4 cup frozen mango
3/4 cup chopped, packed kale
2 tbsp chopped flat leaf parsley
1 celery stalk, washed and chopped
8 fresh mint leaves
1/2 cup orange juice
3/4 cup coconut water

1. Place all in blender and combine.

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Blackberry Molasses Baked Oats

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Okay, so I know I’ve been going crazy with all the oat-y recipes lately but it’s all I’ve been wanting. The weather is getting real chilly (my fave), and I can’t help but want a hearty, nutty, warm, oat-y breakfast. There should seriously be a slogan for oats because I would go around advertising their amazing-ness to the world of non-oat eaters. “An oat-y way to start your day” ? Who knows. I’ll work on it.

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There is also something so cute about little individual portions of things. Having your baked oats out of a tiny, single serve ramekin makes it taste that much better. I dunno, ramekins make food taste better. Is that a real thing? Can anyone else vouch for this?

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This breakfast was honestly one of the best oat recipes I’ve made to date. Baking oats has always been a little iffy (it always gets all gelatinous and gross) so I was happily surprised when this came out perfectly. It takes next to no time to whip up and you’ll be ever-so-thankful you did.

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1/2 cup LARGE FLAKE oats
1 tbsp + 1tsp coconut sugar
1/4 tsp cinnamon
1/4 tsp baking powder
1 tbsp molasses
1/4 cup unsweetened almond milk
1/4 cup water
1/4 tsp vanilla
1/2 cup fresh blackberries

1. Preheat oven to 350 degrees and lightly grease a 4″ ramekin.
2. In a small bowl, combine oats, coconut sugar, cinnamon, and baking powder.
3. Add in molasses, almond milk, water, vanilla and blackberries.
4. Pour into prepared ramekin, place on baking tray and bake for approx. 20 mins until most liquid is absorbed and the top is lightly browned and crispy.

Gluten Free Everything Cookies

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I must have eaten like, half the bowl of batter on this one. It was THAT good. Not to mention it has pretty much all of my favourite snacks. Dried cranberries, nuts, chocolate chips. Pretty awesome. You won’t eat just one, that is a guarantee.

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I won’t waste too much of your time. Let’s get straight to the good stuff.

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MAKES ABOUT 35 COOKIES

1/2 cup butter (softened)
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1 tbsp whole milk
1 tsp vanilla
1 cup gluten free all purpose flour (to make my flour mix I do 1 bag Bob’s red mill all purpose gluten free flour + 1 bag of sweet sorghum flour + 1 bag brown rice flour – use in a 1:1 ratio with regular flour)
1 cup large flake oats
1/2 tsp baking soda
1/2 tsp gluten free baking powder
1/4 tsp ground ginger
pinch salt
1/2 cup unsweetened, shredded coconut
1/2 cup slivered almonds
1/2 cup dried cranberries
1/2 cup semi sweet chocolate chips
1/4 cup roasted, unsalted pumpkin seeds
1/4 cup roasted, unsalted sunflower seeds

1. In a large bowl, beat together butter and both sugars until combined and fluffy.
2. Beat in egg until combined. Add vanilla and milk.
3. In a separate, medium sized bowl, combine flour, oats, baking powder, baking soda, ginger and salt. In a separate small bowl, combine coconut, almonds, cranberries, chocolate chips, pumpkin and sunflower seeds.
4. In small additions, beat the flour mixture into the butter mixture. Fold in nut mixture.
5. Preheat oven to 350 degrees. Line 2 baking trays with parchment or SILPATs. Drop 1 tbsp balls, offsetting in rows of 2 and 3, leaving 2 inches in between each cookie (they spread). Bake for 12-15 minutes until golden brown. Let cool on pan for 5 minutes before transferring cookies to cooling rack to cool completely.

Layered Chocolate Bark with Candied Orange Peel, Pistachios & Cranberries

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This stuff is like crack. No – I’m not talking about the kind of crack our mayor (Rob Ford) is smoking. This is the good stuff.

To start the process first off – we need to make some awesome-tastic candied orange peel. I was skeptical – but upon tasting – it really is candy so just make it, okay?

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1 large orange (I used 3 clementines because I didn’t have an orange on hand – works just the same)
2 cups sugar (divided into 1 1/2 cups, and 1/2 cup)
1 1/2 cups water

1. Cut peel on each orange into vertical segments. Try to remove the peel in one piece on the way down (including white pith). Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes. Drain, rinse, and drain again.
2. Bring 1 1/2 cups sugar and 1 1/2 cups water to boil in medium saucepan over medium heat, stirring to dissolve the sugar. Add orange peels. Return to boil. Reduce heat and simmer until the peel is very soft, about 45 minutes. Drain.
3. On a baking tray lined with parchment, toss the orange peels with the remaining 1/2 cup sugar. On a piece of aluminum foil, remove each piece from the sugar and lay to dry out a little bit. **YOU WILL NOT BE USING ALL THE CANDIED ORANGE PEEL FOR THE BARK – IT FREEZES VERY WELL!**
4. Once dried out and hardened, take as much as desired for the bark and chop approximately the size of dried cranberries. No one like a giant bite of candied orange peel. (Well some of us don’t…)
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And now on to the chocolate.
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I went all out for this one. For 5 bucks at the Bulk Barn… why not take it that extra step? We all know and love regular chocolate bark (if you don’t, just get out), so adding in that layer of white chocolate really just takes bark to a whole new level of chocolatey joy. Not to mention it looks way prettier and people WILL flock to you asking for it. Like birds. I know so.
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6 oz semi sweet chocolate, chopped
6 oz white chocolate, chopped
1/4 cup dried cranberries
1/4 cup shelled, raw pistachios, roughly chopped
1/8 – 1/4 cup chopped candied orange peel

1. Line a 8″ x 8″ brownie pan with parchment (I like to spray the pan a little with cooking spray to help the parchment stick).
2. Using a double boiler, melt the semi sweet chocolate. Pour into the bottom of the brownie pan. Place in the freezer.
3. Using the same bowl (or a different one, I used the same one – **NOTE: MAKE SURE YOU WASH AND DRY THE BOWL EXTREMELY WELL BEFORE REUSING IT**, melt the white chocolate. Remove the pan from the freezer and spread the white chocolate over top of the semi sweet chocolate. Sprinkle all toppings over top and gently press them into the chocolate. Place into the freezer to set (doesn’t take long, 20 minutes maybe to be certain).
4. Once set, remove from the pan, and cut into whatever sized pieces you like! I trimmed the edges first, it looks nicer.

Flourless Peanut Butter Toffee Chocolate Chip Cookies

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Peanut butter is a gift from the Gods. And if you’re allergic to peanuts…. well…. I don’t really have words for how awful that must be to not be able to experience the world of peanut butter. I’m sorry, it’s cruel, I know that, but…. oh well. Someone recently asked me what my favourite food was and naturally the first thing I thought of was peanut butter….

Is that weird? Usually people name a particular dish or country’s cuisine. Nope. Not me. Apparently my favourite food is peanut butter. Hands down.

1 cup creamy peanut butter
1 cup dark brown sugar
1 large egg
1 tablespoon vanilla extract
1 teaspoon baking soda
1/2 cup toffee bits
1/2 cup semi sweet chocolate chips

1. Using an electric mixer, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated.
2. Add in baking soda. Mix until combined.
3. Add skor bits and chocolate chips, folding by hand. DO NOT OVERMIX.
4. Line baking tray with parchment or a SILPAT, place 2 tbsp dough in palm of hand and roll into a ball. Place cookies 2″ apart on the tray. Gently wrap in plastic wrap and chill for at least 2 hours.
5. Preheat oven to 350 degrees, take plastic wrap off. Bake for 8 minutes, remove and flatten out the cookies with a fork (I crosshatched – also may stick to fork so you may want to wet the fork in between presses). Place back in the oven for 3-5 more minutes until desired texture. **LET COOL COMPLETELY ON THE TRAY BEFORE DIGGING IN – THEY WILL FALL APART IF YOU DO NOT LET THEM COOL**

Cherry Cheesecake Steel Cut Oats

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Steel cut oats seem to be my morning go to. It’s just extremely easy to customize. So here is yet another delicious steel cut oat recipe!

1/4 cup steel cut oats
1 cup water
pinch salt
1/2 cup frozen cherries, thawed
small handful walnut pieces, roughly broken up
1 tbsp almond butter
1 tbsp greek yogurt
honey
cinnamon

1. Boil water. Add pinch of salt and cook oats until most the water is absorbed.
2. Stir in almond butter.
3. Swirl greek yogurt into oats.
4. Top with cherries, walnuts, cinnamon and honey.

Roasted Banana Steel Cut Oats

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Fruit is nature’s candy. I’ve always loved that saying and I only just now discovered how much sweeter roasting makes the fruit. Any fruit, really. I’ve gone on a week spree of roasting figs, apricots, peaches, whatever is in season. It wasn’t until I was anxiously looking for something to eat for breakfast that it hit me: Bananas!

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Bananas are so versatile and delicious. Not to mention that they are locked and loaded with potassium and super filling. I think everyone should have at least one banana a day. Forget apples… bananas are winning the race. Potassium is an electrolyte, meaning that it helps to conduct electrical charges in the body.

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Paired alongside some grated apple, maple syrup and walnuts, add some cinnamon and nutmeg into the picture and you’ve got yourself a filling, healthy and well balanced breakfast.

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1 banana, peel on, split in half lengthwise
cinnamon
1/4 cup steel cut oats
1 1/2 cups water
pinch kosher salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 apple, grated
1 tbsp walnut halves, lightly toasted and roughly chopped
1 tbsp dried cranberries (or raisins/dates)
maple syrup

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1. Preheat oven to 400 degrees. Line a baking tray with tinfoil. Place banana halves peel side down on tray and sprinkle with cinnamon. Roast for approx. 15 minutes.
2. Boil water, add oats and salt. Reduce heat to low and cook until almost all the water is absorbed. **when you remove from the heat, it will continue to thicken**
3. Remove roasted bananas from peel and mash in a separate bowl.
4. Stir cinnamon and nutmeg, and mashed banana into oats.
5. Top with grated apple, walnuts, cranberries, and extra cinnamon if desired. Douse when a generous coating of maple syrup or brown sugar.