Quinoa "tortillas" (faux corn tortillas)

My family loves Mexican food! In order to have tacos and enchiladas that fit with in our Slenderiiz eating clean lifestyle we gave up corn which means no corn tortillas. I've looked around and tried multiple different versions of tortilla recipes and found them to be way too complicated for my patience. So after a couple tries I came up with these and they're great for tacos and for enchiladas!

Ground chicken tacos!

Verde Lasagna styled enchiladas =) (quinoa tortillas laid flat instead of rolled)

Easy peasy ready for this?

Ingredients:

1 cup uncooked quinoa

2 cups water

8 eggs

pinch of salt

pinch of pepper

1 tsp garlic powder

Instructions:

Rinse the quinoa to remove the bitter starch.

Cook quinoa by adding the quinoa and water in a sauce pot. Bring to boil and cover with a lid. Remove from heat and let sit until all the water is absorbed.

Fluff with a fork and let cool (either in fridge or to room temp)

In a high powered blender (I used my Ninja) blend the cooked (and cooled) quinoa, eggs, and seasonings.

Blend until smooth.

Heat up non-stick skillet or crepe pan (I used a crepe pan for convenience).

Brown on both sides and layer parchment paper in between each tortilla as you finish.

Note: After you spoon the mixture on to the hot skillet/pan spread out with the bottom of a non-metal spoon like a ladle. 

Voila! Done =)

Makes about a dozen medium sized tortillas.

Pumpkin Pie (Gluten Free, Dairy Free, Sugar Free)

 

 

Pie Crust:

Makes 8 or 9 inch crust
2/3 cup coconut flour
1 cup almond flour
1 eggs
1/4 cup arrowroot
1/2 tsp sea salt
1 tsp baking soda
1 tbs apple cider vinegar
1/2 cup softened coconut oil (unrefined)
1 tsp vanilla extract
1 Tbs Stevia extract (or pure maple/honey)

1. In a small separate bowl, whisk the apple cider vinegar with the eggs (you can sub "flax eggs" by combining 6 tbs ground flax seed with warm water and set aside until it comes to a gel like consistency) until frothy.
2. Mix dry ingredients together in a food processor or mixing bowl. Add wet ingredients, including eggs (or flax mixture) and mix well. The result will be a thick crumbly dough-like consistency.
3. Use extra coconut oil  to grease a 8 or 9-inch pie dish. Crumble the dough evenly over the pie dish. You will not roll out the dough with a rolling pin like traditional crusts. You will have to press the dough into the crust so it forms the pie dish shape.
4. Take a fork and puncture the crust a few times to avoid bubbling. Heat the oven to 350° and lightly pre-cook the crust for about 5-7 minutes.
5. Now you are ready to use your crust for pumpkin pie, pecan pie or any other treat you want to make!

Pie Filling:

(1) 15oz can of Pumpkin puree
1/3 cup of pure apple juice (no sugar added!)
1/4 cup unsweetened almond milk
2 eggs
1 tbs pumpkin pie spice (cinnamon, clove, ginger)
5 oz of pure maple or 1 tbs pure stevia extract

Bake 425 F for 15 minutes or until the crust is golden brown all over.

Cool for 15-20 min before serving =)

6 month Progress

                     

It's been 6 months being on the Slenderiiz program and I am happy to inform you all that we have combined lost over 110lbs! Karl has lost 63 lbs and I have lost 51 lbs. I say lost, but really I mean adios! Gone forever! We have developed a clean eating lifestyle that is here to stay. We're in the last stretch of weight loss, Karl has 10lbs left to lose of fat and is gaining muscle while doing circuit training and weight lifting, I have 20 lbs of fat left to lose to be at my DREAM weight, I've started running and have continued to do circuit training with Karl 3 days a week. I have a goal of running in a 5k with my sister in law this spring and I don't want to be last!

Soon we will be able to replace our family portraits in our home with the new us, which is perfect timing for our moving to a new home 4 hrs away.

Are you on a weight loss journey? Or trying to eat healthier? Feel free to ask questions, request recipes or learn more about the program we've been following by emailing us at kzfire35@gmail.com

We feel blessed to be on this journey and welcome anyone else who wants to make a change for a healthier lifestyle with the proper nutrition and food the fuels your body.

Karl's RESULTS to his 28 day commitment to fitness

RESULTS

August 16, 2013  /  Karl Marshall

Well the numbers are in!
In 28 days I lost 16.42 pounds of fat and gained 5.13 pounds of muscle. I also dropped my body fat percentage by 6%!  I'm not stopping here, I want to drop another 5% of body fat and build some excellent lean muscle to support my back while I play basketball! This is a huge leap forward in achieving my goals! Don't wait now guys and gals, start your Next 28 Days NOW!

 

Almond Joy bites (Vegan, Gluten Free, Dairy Free)

If it were possible to make RAW, VEGAN, GLUTEN FREE, SUGAR FREE candy on the large scale I would make these for the world and no one would be the wiser that these [in moderation] are nutritious and so good for you!
These are my favorite little morsels that are perfect for phase 3 (maintaining weight loss), I'm working on a quinoa based version that will be phase 2 (weight loss) approved for the Slenderiiz program.

Ingredients (for half dozen)

7 pitted dates

1 tbs flax seeds (or 1/4 tbs flax seed meal)
1/4 cup extra virgin coconut oil (solid not melted)

3 tbs unsweetened coconut powder

1/4 cup raw almonds

1/8 tsp salt

1/4 unsweetened coconut shred

In a food processor or good blender pulse 7 pitted dates, 1 tbs flax seeds, 1/4 cup extra virgin coconut oil
3 tbs unsweetened coconut powder. When the mixture is crumbly add 1/4 cup raw almonds and 1/8 tsp salt and pulse a couple times so the almonds are chopped but not pureed. Cover a plate with 1/4 cup unsweetened shredded coconut, scoop a palm size mixture in your hand and roll into a ball then roll in the coconut. This should make about 6 truffles. Put in the fridge to firm up and enjoy =)

I intentionally did a small serving size for our family to enjoy, because with all things moderation is key!

Vegan Protein Bites

The recipe I'm about to share was inspired by a similar recipe that can viewed at http://chefambershea.com/2012/05/03/cake-batter-balls-raw-vegan-high-protein-glutengrainsoynutseedsugar-free/

Ingredients:
1/2 cup Pure Nourish (Vegan Protein Powder purchased HERE)
2 tbs coconut flour
1 tbs melted coconut oil
4-6 tbs canned whole coconut milk
1/2 tsp cinnamon
1 tsp vanilla extract
(optional) blueberries

Mix all of the dry ingredients together first then mix in the coconut oil and vanilla extract. Use a spoon to stir in the coconut milk, start with 4 tbs add more if the mixture is too dry to hold together. Once the mixture is crumbly but comes together like play dough roll into 6 even balls. At this point you can  top with some blueberries or chopped nuts/seeds or you can leave them as is and put them in the refrigerator to set and chill.

These are a delicious treat or snack for before or after a workout or if you're craving a cookie. Remember, all things in moderation! Limit yourself to 2-3 per snack.

Zucchini "noodles" with Turkey Meatballs and Simple Marinara Sauce

          We love Italian food! Low carb, low calorie, but there's no skimping on the flavor, yum!

Ingredients:
32 oz ground turkey
1 can of 14.5 oz Hunts Fire Roasted Tomatoes
3 zucchini
1 minced clove of garlic
2 tbs melted coconut oil

Seasonings:
1/4 tbs onion powder
1/2 tbs garlic powder
1 tbs fennel seed
sea salt and pepper to taste
1 tbs fresh basil (plus save 1 tbs of basil for garnish)
1/4 tbs fresh rosemary

Pre-heat the oven to 400 deg F.
Oil a 9x13 baking pan with 1.5 tbs coconut oil.
In a large bowl gently combine the ground turkey, and onion powder, garlic powder, fennel seeds, and about 1/2 tbs sea salt 1/4 tbs pepper seasonings using your hands. Roll golf ball sized meat balls and place in the baking pan. To get a nice outer crust roll each of the meat balls a little in the coconut oil so all the sides are slightly oiled. Each ball should be about 1.25 oz of turkey which will produce 24 meat balls (3 rows of 8 as seen in the picture). Place in the oven uncovered for 12-18 minutes (the meat should be a nice golden brown).

While the meat balls are baking, cut off the ends on the zucchini and use a potato peeler to peel off the outer skin on the zucchini. Toss the skin into your compost or garbage. Now we're going to make the "noodles" with the potato peeler run even ribbons of zucchini for all 3 zucchini. As you approach the seeds then rotate the zucchini. The core with the seeds will be used in the sauce but contain too much moisture to be noodles.

Toss the "noodles" with the remaining 1/2 tbs melted coconut oil and lightly salt and pepper then set aside for the last minute to warm through before serving.

In a blender combine the zucchini cores (chopped), 1 can of roasted tomatoes, minced garlic clove, rosemary and basil. Once evenly combined pour into a sauce pan and season lightly with salt and pepper.

Remove the meat balls from the oven and let them rest for 1-2 minutes out of the oven while you gently toss the zucchini "noodles" over medium heat just enough to warm them through. You don't want to COOK the zucchini just get it warm. Plate the "noodles" top with 3 meat balls (4 oz serving of turkey) and spoon on the sauce. Garnish with a little fresh basil and ENJOY!