Grain-Free Blueberry Scones

Scones

Numerous Breathing Room fans have requested this recipe for Grain-Free Blueberry Scones. Credit for this recipe goes to Laura Fuentes. I made these scones for my hubby last Saturday morning. They were AMAZINGLY DELICIOUS! They didn’t taste overly sweet, heavy or fatty, but light and very satisfying. We each ate 4 of them, without guilt. I will continue making these fabulous scones and encourage you to give ’em a try. They don’t take much time. You will be pleased with the outcome. High in protein and free of refined sugar, these scones make your feel better. Happy munching!

Author: Laura Fuentes, Recipe type: Breakfast & Baking, Serves: 6/7

INGREDIENTS

  • 1¾ cups blanched almond flour, sifted
  • 3 tablespoons coconut flour, sifted
  • ¼ cup honey
  • 1 egg
  • ¼ cup almond milk (any milk will work), divided
  • 3 tablespoons coconut oil, melted (butter will work too)
  • 1 teaspoon lemon zest
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup blueberries

INSTRUCTIONS

  1. Preheat the oven to 350F
  2. Sift your almond and coconut flours directly into a stand mixer. Add honey, egg, 3 tablespoons almond milk, butter, lemon zest, baking soda, and salt to the flours. Mix until a loose dough forms. Gently fold in blueberries.
  3. Using your biscuit cutter as a shaper, fill it with ½-3/4 inch of dough. Press it down with your hands to form scone over lined baking sheet and lift cutter as you hold down dough to release. Repeat with remaining dough.
  4. Brush scones with remaining 1 tablespoon almond milk.
  5. Bake for 18-20 minutes until golden brown. Allow them to cool down slightly prior to eating.

                         

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A Healthy Fall Salad: The Black Bean, Avacado Corn, Red Pepper and Red Onion Mix

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Fall is my favorite time of the year. I can hardly wait to go apple picking, smell the clean crisp air, put up autumn/fall decorations, make healthy variations of roast chicken, roast vegetables and bake apple, blueberry or peach crisp. Oh … and I also like to shop for new boots, fitted black turtleneck sweaters and pencil skirts.

But for now … I ‘m most eager to share the recipe for my newest season treat … a healthy fall salad. When you crave a nourishing meal but have little time for cooking, this is your meal. It’s hearty and oh so delicious! Enjoy!

Ingredients

2 cans of black beans

1 can of corn

1 small red onion

1 large avocado

2 medium red peppers

a handful of cilantro Lime

Red wine vinegar

Olive oil

Coarse black pepper

Sea salt

Rinse corn and black beans and pour into large bowl. Add chopped avocado, minced red onion, finely chopped red pepper and cilantro. Mix together, then add juice from the lime, 2 tbsp red wine vinegar, 2 tsp virgin olive oil and 2 pinches of coarse black pepper and seas salt. Place in fridge for an hour to allow flavors to meld. Serve w/ good artisan bread and a good dry white whine like Sauvignon Blanc.

Tiffany’s “off the charts” Kale, Avocado, Red Onion, Lemon, Walnut, Red Cabbage and Apple Salad

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The dark green leafy vegetable known as Kale is exceptionally rich in nutrients and health benefits, and it tastes good. Kale can be used in a variety of ways. It’s perfect as a main dish, side dish, snack or a gift for a friend who is ill and needs highly nutritious food. You can substitute ingredients.  The idea is to have fun while making something healthy. Our bodies are chemical factories. Health starts with the ingredients.

This salad screams a very healthy yum, yum, yum!

Ingredients:

–         2 bunches of organic kale

–         1 medium avocado

–         1 medium red onion

–         1 large organic apple

–         1 cup of shredded red cabbage

–         ½ cup chopped walnuts

–         1 cup freshly squeezed lemon

–         3 tbsp virgin olive oil

–         2 pinches of sea salt and coarse ground pepper

Directions:

Wash /dry kale. Chop and place into large mixing bowl. Add chopped red onion, walnuts and avocado. Mix, then add chopped apple, lemon juice and olive oil. Mix together and add a sea salt and coarse pepper.

Place salad in the fridge for 2 hours to let the flavors set then eat. Enjoy!

Tiffany’s Heart-Healthy Spelt Cranberry Oatmeal Cookies

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I’m always experimenting with different ingredients.  Recently, I decided to try oatmeal cookies made with spelt flour and cranberries. The cookies came out better than expected. They were delicious!  This recipe will be a part of our family for a long time. Try these heart- healthy cookies for yourself and let me know how they turn out.

Good luck and have fun!

Ingredients:

  • 3 cups of oatmeal
  • 1 1/2 cups spelt flour
  • 1 teaspoon  baking soda
  • ½ teaspoon salt
  • 1 cup cranberries
  • 1 ½ teaspoon cinnamon
  • 2 egss
  • 2  table spoons organic honey
  • 1 stick of butter, softened
  • 1 teaspoon vanilla extract
  • ¾ water

Directions:

1. In a medium bowl, cream together butter, honey. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats.

2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut-sized balls, and place 2 inches apart on cookie sheets.

3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.