Tag Archives: AIP Friendly

Scrumptious Strawberry Mango Fruit Roll Ups

Fruit Roll Ups 4

Make some of these Scrumptious Strawberry, Mango fruit roll ups and store them in an airtight container for a quick, sweet and chewy, all natural snack.

Fruit Roll Ups 2

I make these in a food dehydrator and slice them into strips that are then rolled up in parchment paper and tied with a string. They are sweet and a little tart.

Fruit Rolls Ups 6

My kids love these packed in their lunches or as a grab and go snack. Clean and simple deliciousness!

Fruit Roll Up 1

Scrumptious Strawberry Mango Fruit Roll Ups

Ingredients:

2 Pints of Fresh Organic Strawberries

2 Ripe Mangoes

2 Tablespoons of Raw Honey

1 Tablespoon of Fresh Squeezed Lemon Juice

1 Tablespoon of Gelatin

2 Tablespoons of Hot Water

A Pinch of Sea Salt

Directions:

Clean and hull the strawberries and place them in a high speed blender. Clean, peel and pit the mangoes and add them to the blender with the strawberries. Add the honey, lemon juice and salt. Blend until pureed. Now you will add the gelatin. Heat 2 tablespoons of water in your microwave until very hot. Whisk in the gelatin until it is foamy. Pour this into the blender with the strawberry mango mixture and blend until smooth and incorporated.

Set out six dehydrator trays (my dehydrator is an Excalibur) and line them with non-stick drying sheets (like these). Pour the fruit roll up mixture evenly onto six sheets. Pick up the sheets and swirl by tipping them to spread then out into 8″ circles.

Dehydrate at 135° degrees for approximately 18 hours, or until they are no longer tacky in the center but not crispy. They should still be pliable.

Remove the fruit roll ups from the dehydrator and cool. After they are cool, using kitchen scissors or a sharp knife, slice each roll up into strips. Cut parchment the same width as the fruit strips and roll them up with the parchment. Tie with a string. Place them in a sealed container and store at room temperature.

\Scrumptious Strawberry Mango Fruit Roll Ups

 

 

Orange U Sweet! – Day 3 – Seven Days of Smoothies

Today is Day Three of the Seven Days of Smoothies challenge, and this one is loaded with more than 100 percent of your RDA of Immune Boosting Vitamin C! The higher sugar fruits and protein make this a perfect post workout smoothie to replenish glycogen stores.

Orange U Sweet - Day 3 - Seven Days of Smoothies

Orange U Sweet Smoothie

Ingredients:

1/2 Cup Frozen Mango

1/2 Cup Orange Juice (No Sugar Added Pure Orange Juice, or Squeeze your own)

1/4 Cup Frozen Pineapple

1/4 Cup Frozen Peaches

1/2 Cup Sparkling Mineral Water

1 Tablespoon Fresh Squeezed Lemon Juice

pinch of nutmeg or mace

2 Tablespoons of Grass Fed Gelatin or Your Favorite Protein Powder (add after initial blending and blend just until incorporated to prevent foaming)

Blend all the ingredients together until very smooth. Then add the gelatin or protein powder and blend briefly.

Orange U Sweet Smoothie - Day 3 - Seven Days of Smoothies

Seven Days of Smoothies Challenge -Orange U Sweet!

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Versatile Eat Your Veggies NoMato Sauce

This sauce is the bomb! My twenty year old son, Jeffrey, has a hard time eating vegetables, and he didn’t even know the amount of vegetables he was consuming when I used this sauce instead of tomato sauce in my Bolognese recipe last week. In fact, all four of the other family members sat down to dinner and inhaled the sauce.

Eat Your Veggies Tomato Sauce Collage

 

If you are eating nightshade free and miss tomatoes, this is a very versatile tomato sauce that tastes exactly like tomato sauce with a lovely full bodied consistency, but a little thicker. So, it could be used as a tomato paste substitute, or thinned down with extra broth. If tomatoes aren’t a problem for you, this is a way to get more vegetables into your meals with ease and a flavor punch.

Eat Your Veggies "Tomato" Sauce

Versatile Eat Your Veggies “Tomato” Sauce

 

The total time to make this sauce is about an hour and a half. It makes 3 1/2 cups. I like to jar the sauce in one cup containers and freeze what I am not using for later convenience. Doubling the recipe takes very little extra time, and gives you more to freeze for later.

Use this sauce straight from the jar, or use it in your favorite tomato sauce recipes measure for measure. I currently have on my list of recipes to develop with this sauce, pizza and enchiladas! The sky is the limit! Here’s the recipe:

Versatile Eat Your Veggies “Tomato” Sauce

Ingredients:

2 Cups Carrots, Peeled and Chopped

1/2 Cup Shallots, Peeled and Sliced

1 1/4 Cups Red Beets, Peeled and Diced

1 1/2 Cups Red Onion, Peeled and Diced

1/2 Cup Celery, Chopped

2 Cloves of Garlic, Minced

2 Cups Broth (Chicken, Bone Broth or Vegetable Broth)

1/2 Cup Aged Balsamic (I love this 18 Year Old, No Sugar Added, High Quality Balsamic)

1/4 Cup Extra Virgin Olive Oil

1 Tablespoon of Anchovies (Umami Guys! Don’t skip it!)

1 1/2 Teaspoon Dried Oregano

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teaspoon Turmeric

1 Teaspoon Dried Parsley

1 Teaspoon Dried Basil

1/2 Teaspoon Sea Salt

1/4 Teaspoon Ground Mace

1 Bay Leaf

Directions: Place 1/4 Cup of olive oil in a heavy stock pot over medium high heat. Add the Anchovy, and stir until it almost melts into the oil. Add the prepared vegetables, and cook for five minutes, stirring occasionally. Meanwhile, mix all the herbs, mace and salt together in a small bowl. After the vegetables have cooked for five minutes, add the seasoning, and stir for one minute. Add the broth, bay leaf and balsamic. Bring to a boil, then reduce heat and simmer for 30 minutes uncovered.

Remove bay leaf. Add all the ingredients to a high speed immersion blender, and blend until very smooth.

Place the sauce in jars and use within three days in the refrigerator, or freeze for later.

I would love to hear how you are using this sauce in your recipes! Stay tuned for more recipes with this sauce coming soon!

Eat Your Nutrients!

Eat Your Nutrients!

 

 

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