the sprouted life » a gluten free blog inspired by real food & balanced living

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  • welcome to the sprouted life!

    We are a gluten free family trying to balance real food eating & traditional food practices while still eating on a budget and living socially in an over-processed food society. This blog is intended to share: our favorite recipes, our gardening & canning experiences, our food flops (ask me about my egg-free, paleo, almond flour pancake mess) & life with three little dirt covered boys.

    All of our recipes are gluten free, many are egg-free or offer egg-free options (even though our family is no longer egg free, I still try to include egg-free options) and many are dairy free, paleo & GAPS friendly. we don't "follow one specific diet" but our cooking style is best described as "gluten free but inspired by wapf + paleo + raw + realistic."

    Welcome to the adventure we call life!

Our Favorite Cookie – Paleo Chocolate Chip Cookies

One of my favorite childhood memories was making chocolate chip cookies with my mom. We used to make the traditional Toll House recipe off the back of a bag of Nestle chocolate chips.  While things have changed dramatically in our house from those day (no flour, no white sugar and I use organic, fair trade dark chocolate chips) I still cherish those memories,  and l love sharing that tradition with my three little boys.

I have both of Danielle Walker’s Paleo Cookbooks: Against All Grain & Against All Grain: Meals Made Simple and to this day, they are two of my favorite cookbooks that I own (I have a slight cookbook addiction).  I originally started making her real-deal chocolate chip cookies, but over time, just adapted it to better suit our families taste and to simplify – in my world, less steps and less dishes are always better.  If you have never checked out her cookbooks, you should.  She has lots of fun recipes and they are great inspiration.

A few of the changes I made was that I use coconut oil instead of palm shortening (which I don’t typically have on hand). I cut out the honey (you can add it back in if you want sweeter cookies, but if you do, omit the extra tablespoon of coconut oil – it was only added to add in a little extra moisture).  I have made them adding in an extra egg, and no honey or extra tablespoon of coconut oil, and that variation works well also. I like this version best with just the coconut sugar, because it is just lightly sweetened. I also just mix the cookies by hand, my food processor is dying, and I found that I didn’t need to pull out an extra appliance.

Another thing to note is that these cookies don’t have a great self life, so if you plan to keep them a few days, throw them in the fridge.  They do freeze well though.

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Our Favorite Cookie - Paleo Chocolate Chip Cookies
author: 
serves: 24
 
Ingredients
  • ½ cup + 1 Tbsp of melted coconut oil
  • ½ cup of coconut sugar
  • 2 large eggs
  • 3 teaspoons vanilla
  • 3 cups blanched almond flour
  • 4 Tbsp. coconut flour
  • 1 tsp. baking soda
  • ½ tsp. celtic sea salt
  • 1 cup dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix together the melted coconut oil, coconut sugar, vanilla and eggs, until smooth.
  3. Add in the almond flour, coconut flour*, baking soda and sea salt and mix again until combined.
  4. Once well mixed, stir in chocolate chips
  5. Roll into balls and slightly flatten on a baking sheet covered with parchment paper.
  6. Bake 9-12 minutes until slightly brown on the edges.
  7. *with coconut flour, I use a spoon and swirl mine through a mesh strainer to eliminate any clumps.
  8. **if you would like to make your cookies sweeter, you can add in honey, (1 - 2 Tbsp). If you do add honey, omit the extra tablespoon of coconut oil.

 

One of the great things about these cookies is that they are simple, quick and I literally always have all the ingredients on hand (most of these ingredients I buy from bulk sources anyway)

Where some of my ingredients come from:

 

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Strawberry Vanilla Chia Smoothie

My favorite protein powder for smoothies is chocolate…but since we have been doing a lot of smoothies I have been trying to switch it up.  I decided to grab a jar of the Vega Vanilla Protein & Greens the last time it was on sale at our local Earthfare.  While I like to use fresh greens in my smoothies, this is a great options with 2 servings of greens included in the powder. This is my favorite smoothie combination that I have created using this powder.

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Strawberry Vanilla Chia Smoothie
author: 
 
Ingredients
  • handful of fresh or frozen strawberries
  • 1 cup of coconut milk (if using canned, use half cup + a half cup of water)
  • 1 heaping scoop of Vega Vanilla Protein & Greens Powder
  • 2 Tbsp chia seeds
  • 1 Tbsp raw cocoa nibs
  • 1 tsp. vanilla extract
Instructions
  1. dump all the ingredients into a high speed blender. enjoy!

 

 

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Our Favorite Breakfast Smoothie – Blueberry Chocolate Spinach

At the end of October, my husband and I decided to do a 21 day cleanse.  We didn’t follow any mainstream cleanses in which they try to sell product (I am not a fan), but we basically followed the principles set by Dr. Alejandro Junger and his Clean Gut Cleanse & his blog for a bunch of recipes.  Basics of it, were a protein smoothie for breakfast, lunch was main meal of veggies, protein and clean fat and then dinner was an entree salad + plus no eating from dinner until breakfast.  My husband and I loved it, and now we crave our morning smoothies instead of a heavier breakfast.  I thought I would share  my favorite smoothie combination that I would pick over any others.

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Key ingredients:

Fiber: Flax seed and Chia Seeds

Vitamins, minerals and protein: pumpkin seeds, roasted cocoa nibs, brazil nuts, spinach, unsweetened almond milk and organic chocolate protein powder

Sweetener: blueberries

Because of all the fiber and protein, this smoothie is incredibly filling and satisfying.

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Our Favorite Breakfast Smoothie - Blueberry Chocolate Spinach
author: 
 
Ingredients
  • 1.5 cups of almond milk
  • 2 large handfuls of spinach
  • handful of fresh or frozen blueberries
  • 3-4 brazil nuts
  • 2 Tbsp - ¼ c. raw pumpkin seeds (I soak and sprout mine first)
  • 1Tbsp. chia seeds
  • 1 Tbsp. ground flax seed
  • 1Tbsp. roasted cocoa nibs
  • 2 scoops of orgain organic chocolate protein powder
Instructions
  1. dump all ingredients in a high speed blender and blend. enjoy!

 

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A Favorite Quick Lunch – Zucchini Pizza Boats (gluten-free)

Pizza is a favorite to almost all kids.  Our family loves pizza night, but being a completely gluten-free family, homemade pizza is both expensive and a little time consuming (and pre-made gluten free pizza…well, many resemble cardboard). So one of our favorite variations are zucchini pizza boats.  These are quick, lighter than regular pizza and much more budget friendly.  There are a million combinations of ingredients you can use for the toppings, but this recipe is my kids favorite and a much quicker option because you are using pepperoni and not having to prep any other meats.

Our basic ones we make are literally 4 ingredients: zucchini or yellow squash, pizza sauce, uncured pepperoni and mozzarella cheese. These are a great option for kids lunches, they are quick and easy and a much healthier alternative to regular pizza.

The trick to bulking up the filling is to use the inside of the zucchini that you carve out.  I carve out my zucchini to less than an 1/4 inch thickness and then chop all the insides into small cubes, mix with pizza sauce and small diced pepperoni (or meat of choice) and then refill into the zucchini.

 

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A Favorite Quick Lunch - Zucchini Pizza Boats (gluten-free)
author: 
prep time: 
cook time: 
total time: 
 
Ingredients
  • 5 medium zucchini or yellow squash
  • 1 can of organic pizza sauce (Muir Glen is our favorite)
  • 1 package of uncured pepperoni (Applegate farms is our favorite)
  • 8 oz mozzarella cheese
Instructions
  1. Chop zucchini in half and trim of both ends.
  2. With a knife carve out the inside of the zucchini leaving less than about a ¼ inch thickness all the way around.
  3. Remove insides of each zucchini and dice into small cubes and set aside in a bowl.
  4. Chop pepperoni into small pieces and add into bowl of zucchini.
  5. Mix in can of pizza sauce.
  6. Spread each boat onto a cookie sheet and fill with mixed toppings and then top with mozzarella.
  7. Bake for approximately 20 minutes at 375 degrees until cheese is melted and starting to brown.
  8. Enjoy!

 

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Paleo Chocolate Pudding with Grass-Fed Gelatin

Chocolate is the weakness in our house.  The other night we were craving a quick dessert and I am always trying to find new ways to incorporate grass-fed gelatin into our diets. So I whipped up a quick pudding and it was loved by everyone in our house, especially my two year old!  The ingredients are pretty simple and can be easily found at any grocery store (with the exception of the grass-fed gelatin) Our favorite is Vital Proteins.  If you need a quick chocolate fix, try this one out!

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Paleo Chocolate Pudding with Grass-Fed Gelatin
 
Ingredients
  • 1 can full-fat coconut milk
  • 2 c. unsweetened almond milk
  • 1 c. gluten free, dairy free chocolate chips or dark chocolate chunks
  • 3 Tbsp high-quality gelatin
  • 2 Tbsp. coconut sugar
  • 2 Tbsp. cocoa powder
  • 1 tsp. vanilla
  • Heat the coconut milk on medium-low in a heavy-bottomed pot. You want to warm it enough to dissolve the gelatin but not boil. Add the chocolate and whisk constantly until it melts.
  • Once the chocolate has melted, whisk in the gelatin by slowly pouring as you whisk. If you just dump the whole tablespoon in, it'll get clumpy.
  • Turn off the heat and whisk in the vanilla extract.
  • Pour into your desired glasses or cups and chill for at least 2 hours or until set.
Instructions
  1. Heat the coconut milk and almond milk on medium heat, until warm.
  2. Add in the cocoa powder and chocolate chips until melted.
  3. Once the chocolate has melted, remove from heat and whisk in the gelatin and vanilla.
  4. Gelatin will clump if you don't pour it in slowly, I cheat by pouring my entire pudding mixture into my vita-mix and blending on low.
  5. Pour into pint sized glass and chill in the fridge for at least one hour or until it sets up.

 

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