Monthly Archives: April 2015

Banana Ice Cream

With the weather warming up, you may be craving some healthy cool treats and who doesn’t love ice cream?   I scream, you scream, we all scream for ice cream!  And how loud would you scream for dairy-free, gluten-free, and/or fat-free ice cream that tastes sinfully delicious?

I feel like it’s a fairly common occurrence that you buy a big litter of bananas and can’t quite get through them all before they are too brown to eat.  Brown or yellow, this recipe is a perfect use for those extra bananas on your counter and a healthy alternative to Kemps!

Bananas are so cheap.  Even the organic bananas are cheap.  What else can you buy organic for $1/pound.  Not much, so just buy the organic ones!

Peel them, break in half, put in a container (I use freezer Ziploc bags or glass freezable containers), then put in your freezer for when you are ready to use.
*Hint – peel your bananas like a monkey does… it’s much easier and doesn’t bruise as much of your banana!

This recipe just requires a blender or food processor.  I use a Ninja and I love it.  I highly recommend one if you are in the market for a new blender (it has two layers of blades, rather than the traditional blender that has blades only on the bottom).  Otherwise, I think any powerful blender or food processor will work.


•2 Frozen bananas (pre-peeled and broken in half)

•2 medium fresh or frozen strawberries

• 1 oz dark chocolate

Thaw bananas (and strawberries if frozen) for 15-20 minutes. If you don’t thaw the bananas, it’s ok, but you’ll have to do a lot more work pushing the bananas down into the blender.  I recommend waiting the 15-20 minutes as it makes it much easier on you and your blender or food processor.

Add bananas and blend until smooth.  This can take a few minutes.  If the banana keeps sticking to the side, you have to continue to scrape it down, but if you waited for it to slightly thaw, you might not have to do this very much.  Once the banana turns creamy, add your strawberries and chocolate (or whatever ingredients you desire) and blend until mixed thoroughly.  The consistency is so nice and creamy, very similar to ice cream.

Ideas for other ingredients:  fresh fruit, dates, peanut butter, honey, nuts, etc.

P.S.  I absolutely love oreo cookie blizzards… try adding 1 or 2 Newmann-O’s (because Paul Newmann is/was incredibly sexy, it is a great company that gives its profit to good cause, oh and is a tasty oreo cookie substitute. Find them in the cookie section of the health food section)!  Of course any Dairy Queen blizzard ingredients would be good in here and maybe a good starting point for the skeptic.

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Chocolate and strawberry flavored ice cream

Breakfast on the Go Muffins

Adapted from “Make Ahead Paleo” Breakfast Muffins

Annie: OK, I admit that I’m one of those people that eats two breakfasts most days! The second breakfast requires something that is portable, packed with protein and veggies and most importantly, yummy! I make a batch of these muffins every two weeks and pack two each day for work.


  • ½ cup raw sunflower seed flour*
  • 1/3 cup coconut flour, sifted
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • 1/8 tsp ground cloves
  • ¼ ground ginger
  • Pinch of salt
  • 6 eggs
  • 2 tsp vanilla extract
  • 1/3 cup maple syrup or honey
  • 1 cup finely shredded carrots
  • 1 cup finely shredded zucchini
  • ½ cup finely shredded coconut, unsweetened
  • ¼ cup chopped raw walnuts or pecans
  • 1/3 cup raisins
  • ¼ cup raw pumpkin seeds

*Sunflower seed flour is really easy to make and much more affordable than almond flour. I substitute sunflower seed flour for almond flour in all of my recipes. To make sunflower seed flour, measure out the amount of seeds the recipe calls for and then toast them. I toast them in my toaster oven, but you could toast them in a pan over the stove. I let the seeds cool down slightly, then I put in my food processor and chop them until the seeds are converted into a lumpy, flour-like texture – you can add some neutral cooking oil during chopping to get the seeds more finely chopped. Then add the flour to your recipe!


  1. Preheat your oven to 350̊F
  2. In a small bowl, mix together the dry ingredients
  3. In a medium sized bowl, whisk the eggs until light and frothy. Add the vanilla extract and maple syrup or honey and combine
  4. Add the dry ingredients to the egg mixture and blend well with a hand mixer. Stir in the carrots, zucchini, coconut, walnuts, raisins and pumpkin seeds until well mixed
  5. Spray muffin tin with coconut oil (I use a silicone muffin tin) or line tin with paper liners. Divide the batter evenly amount the muffin cup, filing each cup about three-quarters full
  6. Bake the muffins for 25-30 minutes or until they are browned and the centers are set
  7. Cool the muffins on a wire rack for 10 minutes, then remove them from the tin and cool completely
  8. Store the muffins in an airtight container in the fridge or freeze them (I freeze half for the next week)

Liquid Skittles Martini

“It’s cocktail hour!” Those are the words my family shouts out at passerby’s during our camp stay in the BWCA most anytime after twelve o’clock.  Those are also the words that ring through my head every time I mix a cocktail…..So-” it’s cocktail hour” and this recipe makes the perfect drink to spend it with!

oh yaaaa!

oh yaaaa!

OK, so you wouldn’t necessarily want to try to make these while camping, but they are REALLY great to share with company.  The Golides concocted this super yummy tini during our 2013 New Years Eve progressive dinner.  Since that time we pretty much bring the ingredients for these during any get-together.

The recipe below makes 1 cocktail.


2 oz Black Cherry Juice:R.W. Knutson (see picutre) is best but you can certainly substitute.

2 oz Dragonberry Bacardi (you could use the strawberry Bacardi too)

1 oz lemon juice

2 oz water

1 tbsp ginger puree (see recipe)



  1. Add all ingredients to martini shaker and…wait for it….shake!
  2. Best enjoyed in a martini glass.


This particular brand makes the BEST liquid skittle!

This particular brand makes the BEST liquid skittle!

Pea-sto and Pasta

I am all about VOLUME when it comes to eating.  I really love to feel full and eating enormous amounts of vegetables allows me to feel that way.  As such, I love to create recipes that make veggies taste like sinful comfort foods and then I gorge myself on them.  This pea-sto recipe is one of my recent creations; I eat a huge plate of this for dinner and it makes me feel so full and so energized!  I don’t add any protein to this plate but I’m sure it would be great with tofu, tempeh, chicken….I think the pea-sto would also make a great dip with crudites or as a spread used in place of mayonnaise on any sandwich.

Recipe makes 4-6 servings depending on the amount you plop on your pasta (I like to use a generous amount).


1 medium yellow onion chopped roughly

1 clove of garlic-chopped, diced or crushed

3 cups frozen or fresh peas

1/4 Cup Nutritional Yeast

1/4 cup + 1 tsp Extra Virgin Olive Oil (EVOO)


Zucchini Pasta:

1 medium Zucchini per serving

Optional additions:

Roasted red pepper (pictured)

Steamed or roasted Broccoli

Chopped sun-dried tomatoes (pictured)

Raw or sauteed mushrooms

Almost any veggie would probably be a great addition!


Pea-sto: Drizzle a small (~1 Tbsp) amount of EVOO into a pan and warm over medium heat.  Once warmed, drop in the onion and cover.  Cook until the onion becomes transparent and slightly caramelized, you should stir periodically.  Once the onion is transparent toss in the diced or crushed garlic and let cook another minute or so and then turn off the heat.  If using frozen peas, toss them into the warm pan and put the cover back on so the peas thaw.  While waiting for the peas to thaw you can make the zucchini pasta.  Once the peas have thawed, dump everything into a food processor (I love my food processor!) and add add remaining EVOO, nutritional yeast and salt.  Pulse all ingredients into a slightly chunky paste (pictured). DONE!  Top zucchini pasta with as much Pea-sto as would like, add optional veggies and drizzle with a tsp of EVOO. Gorge on!

Ready for the food processor.

Ready for the food processor.


Slightly chunky pea-sto. Ready for eating!

Slightly chunky pea-sto. Ready for eating!

Zucchini Pasta

Veggie noodles are all the rage -and for good reason: you can eat boat-loads of them and not feel one ounce of guilt.  Eating boat-loads of food is my thing.

I substitute zucchini noodles for flour-based noodles in almost any recipe that calls for pasta including spaghetti, chicken paprikash, scampi, pea-sto (recipe coming later this week) and healthy chicken alfredo.  As such, I am really excited to share with you my favorite way to make this pasta substitute.

There are zillions of veggie-noodle making gadgets on the market these days! Most of these gadgets are really expensive and take up a lot of space in an already gadget-stuffed kitchen. In fact, I felt so overwhelmed by the selection that I  resorted to using the julienne insert for my mandolin  slicer for several years (it does work pretty good).  However, one day a part of my finger ended up in my pasta!  I knew I had to find another way… several days later while rummaging around at Walgreen’s I saw a Veggetti for under $15.  I thought to myself: “there is no way that thing will work it’s too cheap”….Low and behold a week later my mom made me zucchini pasta with chicken paprikash using the Veggetti. Coincidence?  I think not!

I immediately went home and purchased it- now I’m hooked!

Zucchini Pasta:

1 medium zucchini per serving

1 tsp Extra Virgin Olive Oil per serving


Cut the ends off your zucchini and use the Veggitti to make pasta (use the bigger end). So easy!  I find that the noodles become more “noodle-like” if you let them rest for 20-30 minutes.  Drizzle with EVOO and use in place of noodles! Try topped with my simple Pea-sto recipe!!  FYI- toss the core of the zucchini into your dish- DO NOT THROW AWAY! It comes out of the Veggeti in a little spiral looking piece.

Tip: If you are just introducing this to a child you may want to mix 50/50 regular noodles with zucchini noodles. Honestly, I don’t think they would even notice….come to think of it, I will try that on my husband soon;)


On-the-Go Cabbage Wraps

Certainly you have had them; those days when you need to be constantly on the run to meetings, appointments, errands or all of the above. You hardly have time to notice that you’re low on fuel, but guess what, your body knows! You need to stay fueled to do life to your full potential. Cars aren’t designed to run on fumes and neither are we!  So, why not go into those days prepared to stay energized and be productive?

I am especially excited about this post because it really epitomizes our vision for this blog – to inspire and encourage others on their own journey of clean eating.  With each healthy new idea you embrace you will feel better physically and as you play with your own new flavor combinations you will nourish not only your physical body but also your mind and your creative spirit.

I had a on-the-go day last week when I knew the only time I would be able to eat would be while driving.  I needed something portable and not messy.  Above all I know I would need protein and healthy fat for sustained energy and that my body would demand a source of good complex carbs.  Of course, vegetables are a must for micro nutrients, fiber, color and flavor!  From what I had on hand I put together a delicious portable lunch in it’s own edible wrapper.

The beauty of the recipe lies in it’s flexibility.  I can think of several other combinations that I want to try!

On-the-Go Fuel

2 large cabbage leaves (cabbage in on the Clean 15 List – so if you can’t find organic this is a safe conventionally grown veggie to buy)  If you don’t have cabbage on hand consider organic romaine, organic kale, organic swiss chard or organic collard greens.

1 cup roasted cauliflower and carrots (any roasted vegetable could be substituted here)

1/2 cup garbanzo beans (lentils, adzuki or black beans would also be excellent)

2 oz. pasture raised roast beef (This is what I happened to have on hand in the fridge – make this vegetarian by omitting meat altogether.  If you omit the meat consider to upping the legumes or adding a complimentary protein such as brown rice or quinoa)

Coarse ground sea salt

Fresh cracked pepper

Nutritional yeast

Nestle cabbage leaves in a re-usable container.  I find shallow, rectangular containers with a tight fitting lid work best.  Add 1/2 of meat, rice or quinoa to each leaf.  Layer on roasted vegetables and legumes.  Season with sea salt, fresh cracked pepper and nutritional yeast.  Snap the lid on and you are ready to head off to do your day, prepared to stay fueled!

Great lunch for when you are on the go!

Great lunch for when you are on the go!

Enjoy!  Gina

Gina’s Go-to Bread Recipe

It is gluten free crazy out there and it’s true that gluten intolerance is a serious health condition so it is wonderful to have so many gluten free products available. I am just so very glad my body tolerates it because I love (I mean LOVE) bread! In my journey of clean eating I have  struggled with the love of bread. 20 years ago I would dive into a store bought loaf of french bread with delight! However I was left feeling unsatisfied and hungry in a very short time. Fast forward to now and I am purchasing a variety of organic whole grains in bulk and grinding them fresh to produce wholesome loaves packed with protein, fiber, omega 3 fatty acids and a satisfying nuttiness that provides lasting energy.  I have a Nutri Mill grain mill and I love it.  There are many models on the market and this one was modestly priced.  It doesn’t leak flour dust and allows you to stop grinding with grain still in the machine.  In case you look into purchasing one – these are things you should consider.  I also wear hearing protection – grinding grain is a loud process.

Gina's grain mill and organic whole spelt

Gina’s grain mill and organic whole spelt


The benefits of fresh ground flour are better flavor but more importantly higher nutrient value.  As flour sits on a shelf the protein content degrades along with some of the micronutrients.  Once my flour is ground – whatever I don’t use goes right into the refrigerator or freezer.

This bread recipe evolved over many batches, trials and some errors (I ate the errors too – because as I said – I love bread!) The original recipe was adapted from “Artisan Bread in 5 Minutes a Day”, by Jeff Hertzberg and Zoe Francois. This book introduced me to a wonderful way of making bread that involves very little hands-on time – allowing me to make fresh bread often even enough to allow a loaf or two in the freezer at all times.  My family members love to get a loaf, it makes a great hostess gift(:

My Go-to Bread Recipe

6 cups of fresh ground organic spelt flour (of course you may not have a grain mill – store bought works just fine too)
1/4 cup vital wheat gluten
1 Tblspn + 1 tsp sea salt
1 1/2 Tblspn yeast (buying yet in bulk packages is way cheaper than in the packets)
2 Tblspn nuetral flavored oil (canola, grapeseed or safflower)
1 1/2 cups Organic grassfed milk (a non dairy milk would probably work fine – but I have never tried it – if you do let me know how it works)
1 1/2 cups water
3/4 cup fresh ground organic golden flax meal (try to buy your flax whole and grind it in a coffee mill or other small grinder then store it in the fridge. The pre-ground is not as nutritious)
1/4 cup raw organic sunflower seeds
1/4 cup raw organic sesame seeds
1/4 cup raw organic pepitas
small amount of organic cornmeal for sliding loaves onto baking stone

Heat milk and water to just warm.  In a large bowl add yeast, salt, honey and oil (no need to mix this – remember this is easy!).

Honey, oil, salt and yeast are the first ingredients of the bread

Honey, oil, salt and yeast are the first ingredients of the bread

Pour milk and water over the first four ingredients.

Add 1/2 of the spelt flour.

Top the first half of the flour with the vital wheat gluten, flax meal and seeds.

Seeds and flax meal give the bread extra staying power and great nuttiness

Seeds and flax meal give the bread extra staying power and great nuttiness

Add the rest of the flour.  NOW you can stir with a wooden spoon until just combined.  The dough will be wet, that is ok.

Cover the bowl with a cutting board or baking sheet – anything that isn’t air tight.  Let the whole works sit for 3-5 hours at room temperature.  Now go do something else.

Bread dough is ready to shape into loaves after a 3 hour rest

Bread dough is ready to shape into loaves after a 3 hour rest

Use a pizza peal or wooden cutting board for the next step.  Liberally sprinkle the surface with corn meal.  Using a large spoon, scoop out 1/3 of dough and shape into a ball, place it on the corn meal leaving room for two more loaves.  Let this rest for 20 minutes while you preheat your oven to 350 and baking stone.  Place the stone on the top rack.  Place a broiler pan (just the bottom) on the bottom rack.  If you do not have a stone you can make this bread in oiled pans (I use coconut oil for this) or on a baking sheet lined with parchment paper.

Loaves shaped and ready to slide onto baking stone

Loaves shaped and ready to slide onto baking stone

Once your oven, stone and broiler pan have preheated slide your loaves onto the stone.  Immediately pour 1 cup of hot water into the pan.  The steam helps to create a nice crust.  Allow the loaves to bake for 45 minutes.  Check them by tapping – if they sound hollow and the crust has browned nicely they are ready to be pulled out.  Place them on a cooling rack until COMPLETELY cool before wrapping and freezing.

Loaf of bread fresh from the oven

Loaf of bread fresh from the oven

These loaves keep in the freezer for 1 month (probably longer – but mine never last longer).  I wrap them in plastic wrap and then slip them into a Ziploc bag.   It won’t keep more than a couple of day sat room temperature.  It’s real food so mold will readily colonize(:  I toast mine before eating it so I store it in the fridge.  If you don’t like your bread toasted – don’t store it in the fridge.  Slice it before freezing and just take out the slices you need as you need them.

This bread is great toasted for breakfast with nut butter and a sprinkle of cinnamon or along side soup or salad, dipped in good quality extra virgin olive oil.  My favorite topping?  Avocado slices with coarse sea salt and fresh cracked pepper!




Of all the food I have made for people, this recipe is by far the most sought after.  Rarely an event I attend when I don’t bring “The Cockcorn.”  It is the perfect snack while having drinks with friends, watching a movie with (or without) your significant other, but especially tasty when on a road trip to your next adventure!

I will give you two versions of the Cockcorn… Goldie-Approved and Goldie-Tolerated.
-The Goldie-Approved version is dairy-free, gluten-free, vegan, and very delicious.
-The Goldie-Tolerated version is made with dairy and some other not-as-Goldie-friendly ingredients.  But because it is slightly more delicious than the Goldie-Approved version, and because there is only a relatively small amount of seasoning in the popcorn, it is not worth getting your undies in a bunch about.

I use a large stainless steel pot and a gas stove.  Electric can be more difficult, but can be done (perhaps with a few attempts).

Oil (coconut, olive, and grapeseed oil have all been tested, tried, and true)
3/4 cup Popcorn kernels
Sriracha Sauce to taste (aka Cock Sauce… because of the Cock on the bottle)
Kernel Seasonings White and Nacho Cheddar Popcorn Seasoning to taste (for the Goldie-Tolerated method)
Nutritional Yeast to taste (Goldie-Approved method only)
Popcorn Salt to taste (Goldie-Approved method only)

1)  Turn the stove on to medium-high heat
2)  Lightly coat the bottom of the pan with oil
3)  Put in a few kernels and cover

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4)  As soon as all of those kernels pop, add rest of the kernels (there is no need to shake the pot while popping, but go ahead if you feel like it… it’s fun!)
5)  Once popping slows to one every couple/few seconds (or your pot runs out of room), turn off and remove from heat
6)  Pour into large bowl and immediately add Nutritional Yeast and Popcorn Salt (Goldie-Approved) or White and Nacho Cheddar seasoning (Goldie-Tolerated) and squeeze Cock Sauce (both methods) on top of the popcorn

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7)  Toss the popcorn until mixed thoroughly
8)  Repeat steps 6 and 7 until seasoned to your liking
2015-03-31 20.14.319) Enjoy!