Fizzy Grapefruit Slushy!

It’s summer, it’s hot and I’m ready to beat the heat with ice, cold, frothy goodness! I came up with the idea in the blink of an eye–not only did it hit the spot, but how can you resist the lovely pink hue of this deliciousness?

Fizzy Grapefruit Slushy

Here’s my recipe for a great, quick and easy Fizzy Grapefruit Slushy:

1 medium grapefruit
1/2 to 1 c lemon (or plain) mineral water
1 to 2 c (more or less) ice!!!
2-4 drops of stevia extract (or any sweetener of your choice, to taste)

1. Cut your grapefruit, carefully removing the segments ONLY (no pith) and place in a bowl/cup.
2. Place ice, mineral water, grapefruit & stevia into a blender–mix!
3. ENJOY!

Obviously this recipe is SO simple! I find that my smoothies and slushies blend MUCH better with store-bought ice and/or ice crushed before blending (I’m manifesting a Vita-Mix! lol)… so feel free to tweak this however you wish–it was DEFINITELY a nice treat on a hot day!

Cinnamon Apple Spice Waffles (Almond Flour)

I came up with this recipe out of my pure love of apples, cinnamon and waffles… I… love… waffles.

K’s Cinnamon Apple Spice Waffles
1/4 c blanched almond flour
1 T flax meal (optional)
1 t cinnamon (more or less to your own preference)
1/4 t pumpkin (pie) spice
1 egg
1 T applesauce (or you can use finely diced apple–I’ve tried both and enjoyed both)
1 grind sea salt (or a pinch of salt)
1 t (or more) sweetener of your choice–maple syrup, honey, etc (or stevia drops to taste)
1/4 t baking soda
2 quick dashes cream of tartar (not necessary but I like to add it sometimes)

Combine the dry ingredients–I recommend sifting the almond flour to fluff it up a bit. Mix in the egg, then the applesauce and sweetener. I also recommend you allow the batter to rest for 5 to 10 minutes to allow the baking soda and cream of tartar to do their magic… Plop the mixture into a heated waffle iron or griddle and have at it!

*if you’d like to turn this into a griddle cake recipe, simply add liquid until it’s a bit more of a fluid consistency. I’d recommend unsweetened almond or coconut milk–try it out a tablespoon at a time.

This batch makes about 2 waffles and possibly 3 silver dollar sized griddle cakes. I topped mine with freshly ground almond butter and agave (which I’m omitting from my diet due to the affects it has on the liver).

The Health Nut’s Protein [Recovery] Bar (Cocoa)

I’ve always been a bit of a health nut… my friends and family will attest to this.

In December I began a regimented diet (broken into phases) which has allowed me to pretty much detox from things like sugar, starches and fats.

I’m a HUGE whole-foods advocate. I’m not a die-hard, whole-foods-only type of person, but I make every effort to educate myself on knowing exactly what ingredients are in the “stuff” that I am putting into my body! However, even lovers of whole foods based diets want to be able to enjoy “snacky” types of foods and can appreciate things like protein bars, etc.

I make an effort to work out at least 5 days per week. Anyone who is well versed in fitness knows (or at least SHOULD know) that after working out (especially long workouts), your body needs fuel for recovery–[clean] protein being the best fuel. I personally want something quick, easy and tasty for a recovery snack, and since I’m not interested in spending ridiculous amounts of money on protein bars (that are all too often packed with sugars, unnecessary fats, ingredients and chemicals) I had to come up with my own “solution”. Also, sorry but a scoop of protein powder in my water bottle gets boring! I know, there are hardcore athletes and gym rats who think food is ONLY fuel but that simply isn’t how I view food–that’s a bit too extreme for me!

With that, I decided to draw up my own recipe for a nutritious, homemade protein/energy/snack/recovery bar for those on-the-go, and even the ‘anytime’ moments.

The Health Nut's Protein (Recovery) Bars (Cocoa)

I shopped around and found an EXCELLENT whey protein isolate powder that I love–no chemicals, totally “clean”… In fact, it’s THE cleanest protein powder I’ve found so far. I didn’t want to use seeds and nuts alone because frankly, it wouldn’t provide enough protein and/or be considered anything more than a simple “nut”/”snack” bar… true? Yes, I think so.

Body Basix Chocolate Flavor Whey Protein Isolate Powder

I wanted to post this right away because of how excited I am to finally discover a protein powder that I like and that, again, is CLEAN! I’m working out the details of the recipe but still wanted to share, so if you’re interested in the recipe, please subscribe to my blog, “Like” my FB Page, comment here and/or email me at guidedbyspirit@gmail.com.

I’ll do my best to update with the recipe shortly (it make take a bit of time as I’m currently in the process of moving)! I’ve already received great feedback from friends who’ve tried it!

Acai Bowl & Gluten Free Griddle Cakes (2)

A Bowl of Acai w/ Gluten/Grain Free Griddle Cakes (2)

Breakfast is a running theme for me, isn’t it? I swear, I’m going to add other recipes–I promise! I have a tendency to stick with something until I’ve perfected it, luckily, I think the following recipe for gluten/grain free pancakes (I like ‘griddle cakes’ better, I’m a Southern girl in my heart, lol) is getting there.

This recipe, in particular differs from the first one in that I actually enjoyed eating it… remember the last batch that totally sucked? Yeeeah, this one was SO much better! Go ahead and click on the link if you’d like the recipe for the Acai Bowl. Otherwise, without further ado…

Coconut Flour & Flax Meal Griddle Cakes with Almond Butter & Raspberry Preserves

This recipe makes 2 medium/small pancakes so double it or triple it accordingly

Coconut Flour & Flax Meal Griddle Cakes

2 T coconut flour
1 T ground flax meal (soaked in 1 to 2 T drinking water, you may omit the water if you want)
1/4 t baking soda
1/8 t Himalayan Pink Salt (or any good sea salt)
1 egg (beaten for a good 2-3 minutes before adding to mix)
stevia extract to taste (I used 2-3 drops but you may omit or add a bit more if you want)
1/2 t vanilla extract
2 T to 1/4 c almond milk depending on the type of consistency you prefer (I use Almond Breeze or Whole Foods 365 Brand)
*coconut oil or butter for the griddle

As a note, these pancakes will be a little “mealy” due to the flax meal but I love the texture of flax so it was fine for me. It also could have been a BIT more moist but who’s complaining, really? I just love that I can eat healthy, gluten/grain free pancakes! These also came out MUCH more fluffy and light in comparison to the first batch, which obviously made me very happy.

Also, I created another recipe for griddle cakes using almond flour and coconut flour which I will be posting in a few days… That one came out even better and has a couple of special ingredients which I think you’ll find pretty interesting.

Coconut Flour Flax Griddle Cakes with Almond Butter & SF Raspberry Preserves

Now isn’t this just the sweetest little short-stack of pancakes EVER?! I paired my griddle cakes with a gorgeous dollop of fresh roasted almond butter and Smucker’s Sugar Free Raspberry Preserves (I put a tablespoon of it in a small pot with about 1/2 T of water to thin it out a bit) which, I know… Splenda is ‘no bueno’. I don’t like Splenda and I really didn’t want to “go there” in buying it but it was the best option that I could ‘live’ with for the time being. Until I have my own place and can dedicate time to making my own sauces and compotes, I’ll deal… so please forgive me for that! LOL

Anyway… I sincerely hope that you enjoy this recipe, I know I did!

Many Blessings & Warm and Fuzzies in your Bellies!
Kapua

Acai Bowl & The “Never Again” Griddle Cake Mistake…

Adventures in the Guided By Spirit Test Kitchen are a go!…

You know how I mentioned, in my previous entry how I love food? Well, my little shrinking dumplings (<–I say this with utmost affection and love), I… LOVE… Breakfast.

I already have three or four breakfast recipes to share with you! So let's cut to the chase and get to it, shall we?

Last week I tried my hand at my own version of coconut flour pancakes. There are a bunch of different recipes on line, I pulled inspiration from them and tried to come up with something of my own… I will tell you that my first batch was a total failure–at least in my eyes. Here is a close-up:

There is one glaringly obvious thing wrong with this photo/dish… The butter. Butter isn’t ‘illegal’ and even on my current diet (HCG, P3) I can technically use butter, but after detoxing my body and changing my eating habits, I realized that I no longer want butter on my pancakes! When I tried it, it did nothing for me and in fact, I wished I hadn’t added it… Now, feel free to add whatever kinds of toppings you like friends, I won’t judge you! Just giving my own feedback on this dish…

As for the actual batter: I combined a mixture of coconut flour, flax meal (I love this stuff), baking soda, cream of tartar, salt, cacao nibs (which did nothing for flavor) almond extract (HUGE mistake), vanilla extract, egg and almond milk.

It’s a good thing I made an acai bowl as an accompaniment:

Acai Bowl w/ Greek Yogurt & Coconut Flax Griddle Cakes (1)

…because I ended up doing this:

The acai “sauce” drizzled on top made it somewhat bearable LOL… I had forgotten how overwhelming almond extract can be sometimes so… I obviously omitted it on the next batch (along with the cacao–seemed to be a waste of cacao nibs)!

To end on a brighter note, here is my go-to recipe for an excellent ‘mini’ Acai Bowl:

1/2 packet of Unsweetened Sambazon Acai (you may use 1 whole packet, but I like to make mine last and since I’m not consuming a huge smoothie, I prefer 1/2)
1/2 c. (slightly heaping) frozen blueberries
1/2 c. frozen strawberries
1/4 to 1/2 c. (more or less) unsweetened almond milk (I prefer the Almond Breeze brand)
1/2 c. 0% Greek yogurt (I prefer either Fage or Chobani)
1-2 T flax meal (you may omit this if you’d like)
1 packet natural sweetener (I prefer Z-Sweet or Truvia, again, you may omit but I have a sweet tooth

Toppings:
1 T blanched almond slivers
1 T raw pumpkin seeds
1/2 T sunflower seeds
(pretty much add any type of seed/nut topping combination that you’d like–I usually like to add bee pollen but I don’t have any on hand at the moment)

Allow your acai to thaw a bit before blending your bowl/smoothie. Since I only use half of a packet, I like to break the frozen packet in half, putting one half in a container or resealable bag to re-freeze & using the other half. You may either remove the half you’re going to use from the plastic it came in and put it in a nonstick pan/pot on low heat to help it thaw just a tiny bit (a little stove heat goes a long way, you don’t want to cook the acai!) OR put it in another resealable plastic sandwich bag and thaw it under warm/hot water… It’s really up to you–I do NOT recommend microwaving it! (I do not use microwaves, aside from that it would undoubtedly cook the acai)

I suggest that you add the frozen fruit to a cup or a bowl first, pouring the almond milk over it and letting the fruit/milk combo sit out for five minutes or so. This will help the ingredients to blend much easier without having to add additional liquid to the blender.

Remaining Steps:
- Add fruit/milk mixture to blender (may need a TOUCH more liquid–use your judgment)
- Add Greek yogurt, flax meal & acai
- Hit blend! (my blender has a “smoothie” feature so that’s what I use)

My second round of Coconut-Flax Griddle Cakes is up next so stay tuned!

Please note I am in no way profiting by mentioning any/all brands listed in my blog! I just refer to them for my friends who may not know what to look for in the market

The Guided By Spirit Kitchen

I love food…

One of my goals with Guided By Spirit is to create healthy meals and snacks from an intuitive and mindful place. I’ve been researching, brainstorming and jotting down ideas for recipes and dishes and am eager to see what I can cook up and share with you all.

As a relatively experienced personal chef cook to individuals of varying eating habits, backgrounds and special diets (i.e.-vegans; vegetarians; no-salt/no-sugar; etc), I am confident that my cooking is at least “pretty good”… I’ll put it to you this way, I’ve never received a single complaint… perhaps a bit extra this or that here and there but never a single complaint! I’d never serve anything I wouldn’t eat (unless, of course, it’s red meat–in which case, I do not eat red meat).

I try to use as many whole, organic foods/ingredients as possible and I always recommend this to my clients and friends. If you are restricted in your budget the three items I wholeheartedly recommend that you “go organic” (or ‘wild caught’) on would be: fish/poultry/meat, apples (bugs love them and so do pesticides) and/or milk. I’m not a big dairy-milk drinker, but just think about it… Milk is something that is directly sourced. If any hormones, etc are added to the animal’s diet, then it’s being added to yours as well!

That being said, I hope that you enjoy what I cook up in the Guided By Spirit Test Kitchen… I look forward to sharing with you and even exchanging ideas!

I will be posting photos, recipes and reviews (of my own cooking, testing out other people’s recipes and possibly of my dining excursions too)… So stayed tuned!

Much Love and Joyful Feasting! <3