Peanut Butter Power Bars

You will need:

1.5 cups rolled oats, blended into a fine flour
1/2 cup rice crisp cereal
1/4 – 1/2 teaspoon sea salt
1/2 cup peanut butter
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
3 tablespoons dark chocolate chips
1/2 tablespoon coconut oil

 

To make:

Line an 8″ square pan with parchment paper. Blend together the oat flour, rice crisp, and salt in a large bowl.

Add the peanut butter, maple syrup and vanilla. Stir well. Press into pan and roll until smooth. Place into the freezer.

Melt the chocolate chips and coconut oil in a pot over low heat, stirring until smooth.

After freezing the mixture for about ten minutes, remove from the freezer and slice into bars. Drizzle with the melted chocolate and refreeze. These can be stored in the freezer up to a week or longer in a container.

Remember to eat mindfully 🙂

God Bless,

Nikki DuBose

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Savory Basil, Bacon ‘n Egg Pizza

You will need: 

1 pizza crust, like Udi’s 

3 to 4 slices of turkey bacon, cut into quarters

1 small onion, sliced

salt, pepper, oregano

1 tomato, chopped into quarters

garlic, minced

cheddar cheese, sliced thin

olive oil

4 organic eggs

fresh basil leaves, torn

To make: 

Preheat the oven to 425° F. Cook the turkey bacon in a nonstick skillet over medium heat until crispy, around 7 to 9 minutes. Remove the bacon only and save the grease. Cook the onion in the bacon drippings around 10 minutes then add the tomatoes, garlic and oregano for a couple of minutes.

Spread a couple tablespoons of olive oil over the top of the Udi’s pizza crust and add the onions, tomatoes, garlic and oregano over top. Pour the bacon and place the cheddar neatly over all. Bake in oven until cheese has melted, around 10 minutes.

Wipe the skillet and add olive oil. Cook the eggs over medium heat and season with salt, pepper and more oregano. After a few minutes, the eggs are done. Place an egg over each side of the pizza and scatter basil leaves everywhere.

 

God Bless,

Nikki DuBose

 

Savory Basil, Bacon 'n Egg Pizza

 

 

Berry Breakfast Pizza

Who doesn’t love pizza for breakfast? I made two different versions, here is the first one!
This recipe is great for anytime of the day 🙂

You will need:

1 pizza crust, like Udi’s

2 tbs butter

4 tbs cinnamon sugar mix (see below)

1 1/2 cups yogurt blend (see below)

1 tbs heavy cream

2 tbs of lemon juice

1 cup of strawberries

1 cup of blackberries

Cinnamon-Sugar: Mix 4 tbs of alternative sugar or organic turbninado raw cane sugar with equal parts cinnamon in a small bowl.

Yogurt Blend: Mix 1 1/2 cups of yogurt with 1 tbs heavy cream and 2 tbs of lemon juice.

 

To make: 

Preheat the oven to 350°. Place the pizza crust on parchment paper and place on a tray. Spread the butter over the crust and then sprinkle the cinnamon-sugar on top. Bake in the oven for about 10 to 15 minutes until it is golden brown, then let it cool.

In a mixing bowl, combine the yogurt, heavy cream, and lemon. Spread it over the crust and top it with the berries and cinnamon-sugar once more. Eat like a pizza, and remember, mindfulness!

 

God Bless,

Nikki DuBose

 

 

 

Berry Breakfast Pizza

Baked Apple Pancake with Cinnamon and Agave

Pancake with a twist! Baked in the oven with cinnamon and nutmeg, and topped with butter and agave.

You will need:

1 cup of flax milk (or whatever milk you prefer)

4 eggs

3 tablespoons of Organic turbinado sugar/monk fruit sweetner/honey/agave nectar

1 teaspoon vanilla extract

1/2 teaspoon sea salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

*2/3 cup all purpose flour

*(Note: If you have a gluten allergy, here is a wonderul gluten-free mix from Bob’s Red Mill) http://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html

1/2 stick of unsalted butter (half for cooking apples, half for melting over finished pancake)

2 apples, any kind, cored and thinly sliced

3 tablespoons brown sugar

agave nectar to top

 

To make: 

Preheat the oven to 425°F. While the oven is warming melt some butter in a pan on the stove and cook the apple slices until they are a golden brown, about five minutes. Whisk together the milk, eggs, sugar, vanilla, sea salt, cinnamon and nutmeg in a bowl until thouroughly combined.  Add in the flour and stir until it is smooth. Pour the apple slices with the butter into a baking dish that is 13 x 9. Rearrange the apple slices so that they overlap and then cover with the batter. Cover with a touch of brown sugar. Bake the pancake until it is slightly brown, around 20 minutes, then remove and serve with agave, butter and any other toppings you prefer.

Nikki_DuBose_Pancake

God Bless,

Nikki DuBose

Nutella Hot Chocolate

Nikki_DuBose_Recovery_Recipes_Nutella_Hot_Chocolate

Need I really say more? Nutella hot chocolate. I think the name pretty much speaks for itself. This spin on the classic hot chocolate is incredible when paired with warm croissants.

You will need: 

1 cup of milk

1/2 cup of half and half or heavy cream

1/3 cup of Nutella

Whipped cream to top

To make: 

Mix the milk, cream and nutella together in a saucepan on medium-high heat. Whisk until everything is smooth and has a creamy consistency. Be careful to not burn the milk. Pour into mugs, top with whipped cream and sprinkle with dark chocolate cocoa if desired.

God Bless,

Nikki DuBose

 

 

Roasted Pears with Camembert and Agave

Roasted Pears with Camembert and Agave

 

Happy New Year!  This is a simple, delicious and perfect way to welcome in 2015. This dish is ideal for when you do not have a lot of time and want to have something comforting and satisfying.

You will need: 

Cutting knife

Spoon

Melon ball scoop

Non-stick cookie sheet

Aluminum foil

2 TBS oil, such as canola or coconut

Three pears

Camembert cheese

Agave nectar

To make: 

Preheat the oven to 375°. Rinse the pears well. Place the pears on a cutting board and with the cutting knife slice the pears into halves and then scoop out the middle of each half with a small spoon or melon ball scoop. Discard the mush. Place aluminum foil on top of the cookie sheet and grease with two tablespoons of oil. Put the pear halves on top of the aluminum foiled pan. Fill each hole with camembert cheese and squeeze agave over top in a zig-zag motion. Place the pears into the oven for thirty minutes or until tender. Enjoy, and remember to eat mindfully. You are worth it!

God Bless,

Nikki DuBose

Holiday Eggnog French Toast

A fabulous meal to serve for brunch or anytime you like, this french toast is taken to a whole ‘nother level with the use of pure eggnog! Nothin’ says the holidays quite like the taste of eggnog, and this recipe is sure to be a hit with everyone.

I was introduced to this special french toast by Cynthia Tassell, from Camano Island, Washington, and she learned of it from a friend she went to school with. Isn’t it funny how life is? We never know how we will discover our greatest treasures sometimes, and I am grateful these sweet ladies shared this gem with me, so now I can pass it on to you!

God Bless,

You will need:

Large glass pan

Butter/oil/non-fat spray

2 eggs

1/2 cup of eggnog

Four slices of at least a day old, old-fashioned buttermilk bread or similar, thick bread

Topping Options:

A couple of bananas, sliced any way you like ’em

Whipped Cream

Powdered Sugar

Hazelnut Syrup, Sugar-Free

Pumpkin Pie Spice

To make:

Whip the eggs with the eggnog and pour into the glass pan. Soak the bread into the eggnog mixture. Slice your bananas, and prepare your powdered sugar in a bowl as you wish and set aside. Heat the griddle to a medium-high temperature and add your desired butter/oil/non-fat spray. Transfer the bread onto the griddle, and cook for a few minutes on each side, until all parts are golden brown. Be mindful to observe the bread during the cooking process so that it doesn’t burn. Once the bread is golden and finished, you are done! Place each slice onto a plate and add your desired toppings! I love mine with all of the fixins’! Remember to practice mindful eating. Be in the moment, eat at the table, and enjoy every bite calmly.

Holiday_Eggnog_FrenchToast_5_Nikki_DuBose

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Holiday_Eggnog_FrenchToast_6_Nikki_DuBose

Holiday_Eggnog_FrenchToast_3_Nikki_DuBose

Holiday_Eggnog_FrenchToast_2_Nikki_DuBose

Holiday_Eggnog_FrenchToast_1_Nikki_DuBose

Chia Seed Banana Bread! :D

There’s nothing like warm, fresh bread out of the oven! This bread is special because it combines organic whole wheat, bananas, and chia seeds which fill your tummy and make your heart happy. 🙂 And the smell…come on now, who doesn’t love the enticing smell of freshly baked bread in the oven? You know when I was a little girl my mom made all of the breads homemade, so I try to carry that tradition on as often as I can.  I can’t always make the bread at home, but when I can, I am transported to holiday times with my mom, peering over the counter and watching her make the most delicious whole wheat and pumpernickel breads from scratch.  I think that the memories and habits we carry through from generation to generation are so special, and I hope you enjoy this delightful Chia Seed Banana Bread as much as I did.

God Bless,

<3 Nikki DuBose

You will need:

3 TBS melted unsalted butter, plus some extra for softening the pan

3 bananas

1 egg

3/4 cup stevia/monk fruit equiv.

2 cups organic whole wheat flour

1 TSP baking soda

1 TSP baking powder

2 TBS chia seeds

10″ x 3″ round pan or 5″ by 9″ loaf pan

To make: 

Preheat the oven to 350°F.  Use some of the butter to slick the pan and set aside. Peel the bananas, mash them well in a large mixing bowl, and then stir in the stevia/monk fruit and egg. Mix completely and then add the melted butter. Set aside.

In a medium mixing bowl, stir together the flour, baking soda, baking powder, and chia seeds. Gently combine the dry ingredients into the wet and blend well but do not over-mix.

Pour the batter into the pan and bake for forty-five minutes. You will know it is done when a toothpick is placed in the middle and comes out clean. The bread should be golden brown, and the sides should fold away from the pan easily without breaking.

Let the bread cool in the pan for at least five minutes before removing.

Relax and remember to enjoy your creation! Eating mindfully is the key to a healthy and happy mind, body, and spirit. 🙂

Chia_Seed_Banana_Bread_Nikki_DuBose

 

 

 

 

Food Allergies and Recovery

 

I went on Gerson Therapy for eight months due to a kidney and liver condition that resulted from having anorexia and bulimia for over seventeen years http://gerson.org/gerpress/the-gerson-therapy/ Upon recovering from anorexia nervosa I discovered that I had a separate auto immune condition that made me sensitive to foods high in oxalate. http://www.lowoxalate.info/research.html My kidneys and liver were very damaged as a result of my anorexia, and my digestive system basically stopped working on its own. My home became my hospital, and I had to learn how to heal my body with foods, but only for a certain period. After going through the Gerson Therapy, my kidney, liver, and overall health dramatically improved, although my digestive system still has a ways to go. By sticking to foods that are generally low in oxalate, I live a life that balances on the side of normal. Because I am recovering from an eating disorder, I am an advocate for eating all foods.Of course a genuine food allergy is one thing, and this is something that should be talked about with your health care provider. I love every single food under the sun, and I found out that I had a food allergy by recovering. I was eating everything in eating disorder recovery, and that’s when the allergic reactions started.

I now eat to fuel my body, and feed it what it needs so that I can have the most productive and positive life possible. Navigating around the food allergies is something that helps to guide me, not hold me back. I now know what I can eat, and I feed my body everything it needs to have the most energy.

 

 

 

 

Black Bean Brownies with Sweet Avocado Frosting

Generally everyone like brownies, and never does this theory hold true more than with young people, right? While it is important for kids to enjoy dessert, I like to bake treats that are healthy and delicious!

Last night for Mondays at the Mission, I made these black bean brownies with a sweet avocado sauce for the youth! No sooner had I placed them on the table than they were gone 😀

I couldn’t believe they were made out of BEANS because of how scrumptious they were! I am curious to see if you agree with me 🙂

I made two batches of these and both came out fluffy yet moist because of the baking powder. If the idea of the avocado frosting turns you off, I understand, but just think of all of the health benefits balanced with the sweet taste! It’s a win-win 🙂

God Bless,

You will need:

Black Bean Brownies

1 (15 oz). can of low sodium black beans, drained
3 eggs
3 TBS coconut oil
1/2 cup of wondercocoa powder
3 TSP of bourbon vanilla extract
1 TSP baking powder
equ. of 1/2 cup of monk fruit in the raw/stevia/agave

Sweet Avocado Frosting

1 avocado, ripe
1 TBS canola/coconut oil
1/2 TSP bourbon vanilla extract
4 packets of Stevia
1 cup of arrowroot
1 cup of powdered milk

To make:

First, let’s make the brownies. Preheat the oven to 350°. Blend the black beans, eggs, coconut oil, wondercocoa powder, vanilla extract, baking powder, and sweetener of choice until smooth in a blender. Spray an 8×8 baking pan with fat-free cooking spray and pour the brownie mix into the pan. Bake in the oven for about twenty-five minutes. Let the brownies cool in the pan before cutting into even squares, which will make about twelve.

Now for the avocado frosting! With a high-powered whisk, beat together the oil and avocado until smooth. Then carefully add the vanilla. Blend the stevia, arrowroot, and powdered milk in a blender well to imitate powdered sugar, then mix that in with the avocado until everything is properly combined.

Now here’s the best part! You can and the kids can sit down and take quality time to enjoy the incredible brownies you have spent making. What better way to bond than over a meal as a family?

Pineapple Pancakes

These are the ultimate treat for me!  Pancakes are something that terrified me for years because of my struggles.  I am grateful for eating pancakes as it is a marker of overcoming and letting go.

This recipe uses two kinds of flour: almond and organic whole wheat.  I like to combine the two because it gives the pancakes a more consistent feeling rather than a cakey turnout.

I hope you enjoy my pineapple pancakes!

God Bless,

Nikki DuBose

You will need: 

1 cup of almond meal/flour

1 cup of organic whole wheat flour

2 TBS stevia/monk fruit/agave/organic raw cane sugar

1 TBS baking powder

1/4 TSP baking soda

2 eggs, beaten

1 can of freshly crushed pineapple (I bought a package of fresh pineapple and crushed them myself)

3/4 cup of coconut almond milk

1/4 cup of canola oil

Light whip cream and sugar-free caramel syrup to top (or top with apple butter)

To make: 

In a large mixing bowl combine the almond and whole wheat flour together. Next, add the stevia, baking powder, and baking soda. In a separate medium bowl mix well the eggs, freshly crushed pineapple, almond milk, and canola oil.  Now pour the pineapple mixture in with the flour, and stir until everything is slightly lumpy, but smooth.

Place a pancake skillet or pan on the stove and raise the heat to about medium.  Cook about 1/4 of a cup of batter at a time, and let it sit for about three minutes on each side, turning when the bubbles form and the edges start to dry. The pancake should be golden and crispy on each side…but if you “mess up”…don’t worry, it’s all about progress, not perfection right?

Serve immediately and place a dollop of light whip cream on top. Pour  caramel syrup over the top (I got mine from Starbucks!), or get more creative and make your own delicious sauce 🙂

 

 

 

Cod with Blood Orange Glaze and Rosemary

A healthy fish bursting with a rich, thick sauce to brighten up your holiday…or any day for that matter! I am still dreaming over how splendid this recipe turned out! I hope you enjoy it as much as I did 🙂

God Bless,

Nikki DuBose

 

You will need:

2 Fresh Cod Fillets

2 TBS Sunflower Seed Oil

1/2 Cup Blood Orange Juice

Zest of 1 Blood Orange

Equ. 2 TBS. Monk Fruit, Stevia or Organic Raw Cane Sugar

2 TBS. Sherry Vinegar

Fresh Rosemary

Beautiful Blood Orange
Beautiful Blood Orange

 

 

 

 

 

 

 

 

 

 

 

 

To make:

Preheat the oven to 250°F.  Heat a large pan with the sunflower oil until it is very hot. Add the fish to the pan carefully and heat for a couple of minutes only on one side. Transfer the cod to the oven and cook until done, around 12 minutes.

While the fish is in the oven, make the sauce. Drain the oil from the pan and add the blood orange juice, zest, monk fruit/stevia/organic raw cane sugar, sherry vinegar, and rosemary. Let the sauce come to a boil, reduce it to a simmer and then let it redue by about half. The final sauce should be thick, dark, and and a balanced mix of sweet and sour.

Please eat this slowly and mindfully 🙂

You can do it!

 

Almond Butter Ice Cream

I just can’t get enough of ice cream! I love using the machine that dad got me for Christmas last year and the other day I made an almond butter ice cream that made me sing with delight! This almond butter ice cream recipe is rich, deep and good for you too 😀 Eat up babies, it’s hot outside!

You will need:

One 13.5 oz can of coconut milk

2 cups of coconut almond milk

3/4 cup of creamy almond butter

1/4 cup of organic coconut nectar

1/2 cup equ. of monk fruit or stevia

2 TBS tapioca starch

1 1/2 tsps of Bourbon vanilla extract

 

To make: 

Pulse everything together well in a blender, minus the vanilla.

IMG_20140627_103820

 

 

 

 

After the mixture is frothy, pour it into a pot over medium heat on the stove and let it simmer for a few minutes while you stir it. Make sure that it does not burn and that you keep stirring it as it heats.

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Pour in the vanilla and combine everything with a whisk. Once the mixture has quickly thickened, transfer it into a plastic container and refridgerate it for a couple of hours.

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Remove the mixture from the fridge once it is cold and stir it again. Pour it into your ice cream machine and let it run around thirty minutes. Every ice cream maker varies in time so please check your specifications.

Enjoy!

God Bless,

Nikki DuBose

Crispy Hazelnut Tomatoes

So my brother Anthony is probably going to be so embarrassed when he reads this, but I just have to share this story with you all!

When Anthony was around three years old he was outside crawling and playing near the vegetable gardens that our mom had planted. Mom had taken the clothes down from outside and had gone upstairs for what seemed to be only a few minutes. Anthony and I were outside by ourselves and somehow during that short time of mom’s absence, Anthony picked over sixty green tomatoes from mom’s vegetable garden! Our mom came back from inside the house and was livid needless to say, however she made the best of the situation and our family ate fried green tomatoes in every shape and form possible for about two weeks straight.

(Note: A little oil goes a long way)

 Crispy Hazelnut Tomatoes

You will need:

2 Heirloom Tomatoes

1 egg

1 cup Hazelnut Meal

1/4 teaspoon black pepper (add more if you like)

3 tablespoons coconut oil ( a little goes a LONG WAY!)

To make: 

Heat an iron pan with the coconut oil, but be careful not to burn.  Slice the tomatoes thick.

Heirloom Tomatoes

Take each piece of tomato and dip it into the egg first, then dip into the hazelnut meal with the pepper mixed together before dropping it into the pan delicately. Cook only once on each side until golden brown.

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You’re done, but not before you sit down and enjoy each bite slowly and mindfully! 

God Bless,

Nikki DuBose

 

 

 

Lovely Sherry Crab Meat

Growing up in Charleston, South Carolina, I used to eat crab, lobster, fish, and shark right off the boat, and sometimes, right off our dock in our backyard. My dad still has a tiny handmade fishing boat that he and his brother take out often, and my mom used to catch fish and taught me how to prepare and of course, cook ’em! One of my favorite dishes is alligator, and every time I go home I try get some of it downtown. In one of the houses we lived in we had many alligators in the reservoir. It was totally normal to see the alligators in the water during the daytime from our yard, and at nighttime we would see their red eyes glowing in the darkness and hear their low, slow, growls.

I guess you could say that seafood is an enormous part of my culinary makeup, and I am so proud of my Charlestonian heritage! I love using my tried-and-true Gullah cookbooks from the lowcountry, but I modify them to fit a healthy lifestyle. I hope you enjoy them as much as I do!

Here is a simple yet delicious crab meat recipe that I took from one of my Charleston receipts and modified it slightly.

I call it: Lovely Sherry Crab Meat

*Note: I accompanied it with vegetables to keep it fresh!

You will need:

IMG_20140612_045703

1 pound of white crab meat

4 tablespoons of yogurt (Note: I used  goat’s milk yogurt, but any will work here, and if you want this dish to be ultra rich and creamy, I imagine a thick greek yogurt or greek goats milk yogurt will work best!)

4 tablespoons of hazelnut flour (Note: This flour is significantly lower in carbs and sugar, suitable for a healthy lifestyle)

1/2 pint coconut almond milk

4 tablespoons sherry

3/4 cup sharp grated cheddar cheese

Pepper to taste (Note: I used A LOT of pepper as dishes from my beautiful hometown are somewhat spicy. So, alter as you see fit, but I think that the more pepper in this dish, the more authentic it is!)

Nonfat cooking spray or butter/olive oil

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To make:

In a pan over medium heat bring together the yogurt, hazelnut flour, and coconut almond milk. Next add in the pepper and sherry, mixing well. Remove the pan from the fire and add the crab meat. Pour the spread into a casserole dish that has been sprayed with cooking spray/butter/olive oil. Sprinkle with the cheese and cook in a hot oven just until the it melts on top, but do not overcook it.

*Note: You can subsitute 1 1/2 pounds of lobster or shrimp for the crab meat.

God Bless,

Nikki DuBose

Dark Chocolate Almond Butter Cup Ice Cream

This recipe is a bit time consuming but SO worth it!

(Note: Please make the Almond butter cups ahead of time and refrigerate them until they harden. Then break them apart organically into crumbles to add into the ice cream just before the ice cream is done mixing in the machine.)

 Dark Chocolate Almond Butter Cup Ice Cream

 

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Almond Butter Cups

You will need: 

7 oz. 100% dark chocolate (70% or above is ok, depending on your preference)

1/2 cup natural almond butter

2 TBS. Torani sugar-free vanilla syrup

1 TBS. Stevia/monk fruit

1/2 tsp. vanilla extract

To make: 

First, separate the dark chocolate into smaller pieces and then melt on a double boiler, stirring continuously until perfectly smooth. Line the muffin pan with paper cups and pour a teaspoon of the chocolate into each cup. Blend the almond butter and remaining ingredients, then roll into teaspoon-sized balls before pressing into each chocolate filling.

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Cover every cup with the remaining dark chocolate and refrigerate them until completely hard. After they have hardened, break them into chunks and use them for later in the recipe.

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Next, for the ice cream!

 Dark Chocolate Ice Cream 

You will need: 

13.5 oz Coconut Almond Milk

2 tsp. vanilla extract

3/4 cup equivalent Stevia

Chocolate Sauce (Recipe is below)

Half the batch of the Almond Butter cups, hardened and crumbled

To make: 

Add the coconut almond milk to a saucepan over medium heat, and stir for about seven minutes. During that time add the vanilla extract and sweetener, stirring to combine well.  Cover in a container with plastic wrap and refrigerate for 1-2 hours until the mixture is cool.

While the mixture is cooling down, make the chocolate sauce:

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Dark Chocolate Sauce

You will need: 

3 TBS. coconut almond milk

1 TBS. cacao powder

1/2 oz. unsweetened dark chocolate (100%)

2 TBS. Stevia/monk fruit extract

1 TBS. melted coconut oil

1/4 tsp. vanilla

To make: 

Combine all of the ingredients while waiting for the ice cream to set.

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Once the coconut milk mixture is ready, add it to your ice cream maker and make it according to your machine’s directions. My ice cream maker takes around 30 minutes to produce one batch, however different styles call for different times. Just before the ice cream is done churning, add the almond butter cups and drizzle in the chocolate sauce.

You can serve this immediatley or freeze it for another couple of hours, whatever you prefer!

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God Bless,

Nikki DuBose

 

 

 

 

 

Matcha Green Tea Ice Cream

This ice cream turned out so divine, it didn’t stand a chance at home!

My dad suprised me with a 4QT. ice cream maker from Target this past Christmas and I have been thoroughly enjoying the limitless homemade recipes!

Matcha_Green_Tea_Ice_cream

Here is my version of Matcha Green Tea ice cream.

 

 Matcha Green Tea Ice Cream

You will need:

3/4 Cup of Organic Almond or Coconut Milk

2 Organic Egg Yolks

7 Packets of Stevia/Monk Fruit

3/4 Cup of Organic Heavy Cream

1 TBS. of Matcha Green Tea Powder

3 TBS. of Hot, Filtered Water

To make:

Stir together the hot, filtered water and the matcha green tea powder in a separate bowl. Set aside. In a pan on the stove with the heat off, lightly whisk the egg yolks and slowly add in the Stevia.  Add the milk in and continue to whisk until blended evenly. Place the heat on low and continue whisking. After a few minutes, the mixture should get to a thickened consistency and when it does, remove the pan from the heat. Place the pan in a bowl filled with ice and water to allow the mixture to cool. Now pour the green tea combination into the cooling pan and brew completely. Finally, add the heavy cream and let everything totally chill. Once that is done, proceed with your ice cream maker’s directions and in a few hours you will have homemade ice cream that serves about 3- 5!

God Bless,

Nikki DuBose

 

Grecian Banana Cream Pie

There is one dessert (ok, about a thousand) that I just can’t resist, and that is whipped banana cream pie!! I love the simplicity of the dessert yet how daggon’ INSANE it tastes!! Am I right, or am I right? No matter where I am at, when I taste a banana cream pie, I feel like I am twelve again, sitting in mom’s kitchen, reminiscing with my family.

I made this pie for a friend’s birthday over the holidays and it was a hit (Thank God!)

Grecian Banana Cream Pie 
You will need:

Crust

2 Cups Roasted Almonds
4 Tbsp Butter
9″ Pie Pan

Filling

3/4 – 1 cup Light Whipped Cream or *Soyatoo! Whipped Topping if Lactose Intolerant
1 Cup Greek Yogurt or *Goats Milk Yogurt if Lactose Intolerant
1 Mashed Banana
1/4 Tsp Vanilla
1/4 Tsp Vanilla Bourbon (optional)
2 Tsp Stevia/Splenda/Monk Fruit Sweetner

Top it off with:

Thinly Sliced Bananas
Sprinkle of Cinnamon
Sprinkle of Cacao Powder

To make:

First, let’s prepare the delightful crust! It’s as easy as one, two, three!

*Melt the butter and chop the two cups of almonds in a blender until they are finely done.
*Mix together the almonds and the butter and make sure it is thoroughly combined.
*Press the nut crust mixture into the bottom of a 9″ pie pan, and smooth it out so that everything is even and covered.

You’re done with the crust honey buns, let’s move on to the filling!

*In a large bowl with a masher, mash the banana.
*Gently combine the banana, whipped cream (or Soyatoo! Whipped Topping for lactose intolerance) and greek yogurt (or goats milk yogurt for lactose intolerance).

Almost there!

*Spoon the Grecian Banana Cream Pie Filling into the Almond Nut Crust and smooth it all around with a spatula. (I like to use this time to make pretty little swirly designs).
*For best results I recommend sticking this baby into the ‘fridge for an hour or so before serving, BUT you can serve it immediately. Woohoo!

*Layer it with sliced bananas right before you serve and sprinkle cinnamon and 100% Cacao powder over the top.

You’re done!

Don’t forget to eat and relax! You’ve worked hard for this 🙂

 

Cereal Baked With Love

I love the reality of being able to enjoy a big bowl of delicious cereal that is homemade!

This cereal is good for you, so bake and eat up! You can double or triple the batch and save for a granola to top on your yogurt as well! ( Parfait, anyone?)

Cereal Baked With Love

You will need:

4 egg whites
2 teaspoons lemon juice
2 Tbs. organic ground flax meal
4 Tbs. almond meal/flour
2 Tbs. Stevia/monk fruit
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons pumpkin spice
1 teaspoon vanilla
1/2 cup of almonds/pecans/walnuts/any nuts you prefer
Your favorite fruit (I used strawberries and bananas, yummy!)
1 cup of Flax milk with added protein
olive oil cooking spray/butter

To make:

*Preheat the oven to 275°
*Whisk together the lemon juice and the egg whites until they are fluffy.
Fluffy Egg Whites and Lemon Juice
*Add in all other ingredients just until combined.
*With a spoon, put batter onto a greased baking sheet in 1″ strips.
Put batter in 1" strips
*Bake for about 30 minutes or until lightly golden browned.
*Let cereal cool, then place in bowl, top with fruits and pour with your favorite milk! (I prefer Flax milk with added protein).
top with your favorite fruits!
*Eat, enjoy and be merry! Life is short!

 

Heavenly Almond Bread

I just couldn’t believe my eyes, and my taste buds were singing praises after I devoured this delightful almond bread.

This bread is a joy to eat in the morning with eggs, a couple slices of turkey drizzled in butter and cheese, or it is perfect smothered in your favorite almond butter and whipped cream. I love to also dip it in my hot chocolate.

Heavenly Almond Bread

You will need:

2 1/2 cups almond meal/flour
1/2 tsp baking soda
3 eggs
1 tbsp honey
1/2 tsp apple cider vinegar
olive oil spray/butter

To make:

*Preheat the oven to 300°F.
*In a big bowl mix together the almond meal/flour and baking soda.
*In a medium bowl beat the eggs then add the honey and apple cider vinegar.
*Now add the wet ingredients into the dry ones and mix well.
*Spray a baby loaf pan with olive oil spray and pour the batter evenly into it.
*Bake for 45-55 minutes or until a toothpick comes out clean.
*Let the bread cool completely before serving.
*Enjoy! Remember, you are special and worthy!

God Bless,

Nikki DuBose

Spanish Salad (Gerson Therapy)

 

This ensalada makes a wonderful presentation on the table and on your taste buds! So many familiar flavors between the garlic and tomatoes.

Spanish Salad

Preparation Time: 15 Minutes
Serves: 2

Onion
1 clove garlic
red bell peppers
tomatoes sliced
parsley chopped

Dressing:
flaxseed oil
1 tbsp. apple cider vinegar
1 tbsp. water

Thinly slice the onions and put into a bowl that has been rubbed over with a cut clove of garlic. Seed and slice the red pepper and lay them on top of the onion. Add a layer of sliced tomatoes. Crush the garlic and sprinkle on top. Pour over the dressing and sprinkle with chopped parsley.

God Bless,

Nikki DuBose

The Beauty of the Red Bell Pepper (Plus Creative Ways to Eat It Inside!)

Mom was always right by telling me to eat my veggies! I have fond memories of her planting a garden in the backyard and the colorful harvest we would have on our plates as a result.

One of the vegetables she loved and now I enjoy using in my recipes is the staple bell pepper. With its soft skin and crispy versatile taste, the red bell pepper is perfect for a variety of serving options.

The red bell pepper is slightly higher in its nutritional value than the green bell pepper, and therefore the red bell pepper helps the body heal faster in recovery. The red bell pepper contains phytonutrients which hold powerful antioxidantsthat help fight off free radicals in the body that can cause many cancers. Basically, red bell peppers are a wonderful food to add to your diet if you are unwell and also if you are perfectly healthy and want to prevent diseases!

Some Nutritional Makeup of the Beautiful Red Bell Pepper:

The All Important Vitamins: and there are a multitude here: K/A/E/C and B complex
Phytonutrients as mentioned above which fight off cancer.
Molybdenum: a trace mineral which plays a critical role in the enzyme process for the body to get the iron it needs.
Glorious Fiber: essential for many things including: happy digestive system; healthy weight; maintaining blood sugar and helps to reduce cholesterol.
Copper contains copious benefits such as: Utilizes Iron in the body; provides vital antioxidant properties; aides in fertility and decreases the chances of osteoporosis.
Potassium: helps balance electrolytes; assists in muscle contraction and manages blood pressure.

Red bell peppers aid in fighting off specific diseases and problems in the body including:

Breast cancer
Prostate cancer
Colon cancer
Stomach cancer
Inflammation in the body
Eye disease
Stress Reducer
Boosts Energy

In honor of the red bell pepper I thought I would share a fun and simple recipe from Healing The Gerson Way. Incorporating the highly nutritious red bell pepper plus heirloom tomatoes and zucchini squash, this delightful meal marries the Levantine favorite Baba Ghanoush for a sure fire hit!

Baba Ghanoush (Eggplant and Lemon Dressing)

Preparation time: 10 minutes
Cooking time: 1 hour
Serves 3 or 4

1 large eggplant
1 or 2 cloves garlic
2 tbsp. lemon juice
1 tbsp. parsley chopped

Bake the eggplant for 1 hour at 350-400°f (177-204°C). When cooked enough to peel drain off excess juice squeezing gently. Mash and blend with garlic until fairly smooth and add lemon juice and parsley. Mix well. Serve with lemon wedges. Good with crudites (raw veggies) and as a relish as well as a sauce. Variaton: Mix with yogurt.

(Note: I served mine with our star raw organic red bell peppers/ organic heirloom tomatoes/ organic zucchini squash.)

God Bless,

Nikki DuBose

Dinner the Gerson Way

(Note: 6/6/2014 I am no longer doing the Gerson Therapy however I highly recommend it to anyone seeking a natural alternative to medicine). 

As a result of healing from bulimia and anorexia for seventeen years, I sought many nutritional programs on the road to recovery. The Gerson Therapy came when I was at my wits-end with a swollen liver and kidneys. After I felt God leading me to this radical yet simplistic approach to eating and health, I was set completely free of my pain within a month.

All recipes are taken straight from the powerful book I recommend, Healing The Gerson Way (Second Ed.) Thank you to The Gerson Institute and Charlotte Gerson for whom without none of this revolutionary healing would be possible.

Please read Healing The Gerson Way for more information. Knowledge is power! I use one serving of each ingredient and all are certified organic.

First Course

Tomato and Zucchini Salad

Preparation Time: 15 minutes
Serves: 2

tomato
zucchini
green onion
beet
lettuce

Dressing:
flaxseed oil
yogurt
lemon juice

(Please Note: For the yogurt I use a Goats Milk yogurt).

Chop the tomato and zucchini into chunks.Tomato Zucchini Salad Gerson Therapy

Slice the green onion and add. Finely grate the raw beet (or chop cooked beet into chunks) and mix into the salad. Lay on a bed of lettuce. Pour over dressing.

thenikkidubose.com Tomato and Zucchini Salad Gerson_Therapy Nikki_DuBose All RIghts Reserved 2013

Second Course:

Tangy Tomato Soup

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves 2-4

1 lb. tomatoes
1 carrot
1 stick celery
1 onion
1 red bell pepper
little orange juice
yogurt

thenikkidubose.com Tangy Tomato Soup Gerson_Therapy Nikki _DuBose 2013 All RIghts Reserved Foodspirations

Chop tomatoes/carrot/celery and onion. Seed pepper and chop. Put all into a large pot and cover with water. Bring to a boil; turn down the heat and simmer until vegetables are tender. Puree (with electric blender or food mill). Add the orange juice. Reheat gently. Add a swirl of yogurt before serving.

thenikkidubose.com Nikki_DuBose Gerson_Therapy Tangy_Tomato_Soup 2
Third Course

Baked Potatoes

Preparation Time: 5 minutes

Baked potatoes should be thoroughly washed; not scraped or peeled. Bake in low oven at 300°F (149°C) for 2 or 2-1/2 hours or; alternatively bake for 50 minutes to 1 hour at 350°F (177°C).

Fourth Course

Glazed Carrots with Herbs and Lemon

Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 2

1 lb. carrots
1 tsp. sugar
a little water
1 tsp.lemon juice
mint
rosemary
parsley
flaxseed oil

thenikkidubose.com Nikki_DuBose 2013 All Rights Reserved Gerson_Therapy Glazed Carrots with Herbs and Lemon

Gently cool the carrots whole. When beginning to soften remove from pan and cut into 2-inch sticks. Return to the saucepan with the sugar and a little water. Heat until the sugar is dissolved; the water has been absorbed and the carrots are cooked. Add the lemon juice and herbs and heat for an additional two minutes. Place on a warm serving dish and serve immediately.

thenikkidubose.com Nikki_DuBose 2013 All Rights Reserved Foodspirations Gerson_Therapy Glazed Carrots with Herbs and Lemon (2)

So there we have our beautiful dinner of healing foods straight from the Gerson Therapy.

God Bless,
Nikki DuBose

Healing My Body with the Foods I Eat: Healing The Gerson Way

(Note: 6/6/2014 I am no longer on The Gerson Therapy but I highly recommend it for anyone seeking a natural alternative to medicine. I do still cook their incredible and healthy recipes!) 

Healing The Gerson Way: if you are considering doing the Gerson Therapy at home or want to just educate yourself more in this area I highly recommend this book. It also includes their best-selling DVD: The Beautiful Truth. This therapy  helped to heal my body from the damages that incurred as a result from a more than seventeen year battle with eating disorders, drug and alcohol addictions. My kidneys, liver and digestive system were completely wrecked, and by using this book I was able to bring my body back to a place of stability.

Please visit the Gerson Institute Online at http://gerson.org/gerpress/ to find out more about the Gerson Therapy and how you can do it at home.
God Bless,
Nikki DuBose

Almond Butter Tilapia with Snow Peas and Nikki’s Avocado Bistro Salad

Vegetables, fruit, and fish collide to make for a delightful lunch and dinner the whole family will love!
Here is the recipe for the Almond Butter Tilapia with Snow Peas I used from my Better Homes and Gardens Cook Book 15th ED.

Note: I substituted baby peas for the snow peas.
Note: I squeezed a lemon slice over the raw tilapia before cooking.

Almond Butter Tilapia

Start to Finish: 20 Minutes
Makes: 4 Servings

4 6-to 8-ounce fresh or frozen skinless tilapia fillets or other fish fillets
3 cups snow pea pods trimmed
Sea salt and black pepper
1 teaspoon all-purpose flour
1 tablespoon olive oil
2 tablespoons butter
1/4 cup sliced almonds

1. Thaw fish if frozen. In a covered large saucepan cook snow peas in a small amount of lightly salted boiling water for 2 minutes. Drain and set aside.

2. Rinse fish; pat dry with paper towels. Measure thickness of fish. Season fish on one side with salt and pepper; sprinkle with flour. In a very large non-stick skillet heat olive oil over medium-high heat. Add fish to skillet; flour sides up. Cook for 4 to 6 minutes per 1/2-inch thickness of fish or until fish begins to flake when tested with a fork; turning once. Place snow peas and fish on serving plates.

3. For almond butter in the same skillet melt butter over medium heat. Stir in almonds. Cook for 30 to 60 seconds or until nuts are lightly toasted (do not let butter burn.) Spoon almond butter over fish fillets.

Nikki’s Avocado Bistro Salad

Time: 25 Minutes
Makes: 8 Side Servings

10 Cups baby spinach
3 Cups of lettuce
3 cups red pears; cored and thinly sliced and sliced strawberries
1/2 cup chopped pecans
1/2 cup crumbled feta
1 chopped avocado
1 clove chopped organic garlic
dash of rosemary
dash of salt
dash of black pepper
1/4 cup basil
dash of fresh thyme
balsamic vinaigrette

1. In a large salad bowl toss together all ingredients and serve with the balsamic vinaigrette. Great served on a hot day with a watermelon juice or an iced herbal tea.

Enjoy!

God Bless,

Nikki DuBose

Pea Salad with Turkey Bacon

I just adore this fresh take on the classic pea salad! I opted for turkey bacon instead of the regular bacon, and instead of normal sour cream I used sour cream with chives. For the cubed cheese I substituted applewood smoked cheddar to add some interesting flavor. Enjoy!

I got this recipe from The Better Homes and Gardens Cookbook 15th Ed., just like my mom used to use 🙂

PREP: 20 MINUTES
CHILL: 4 TO 24 HOURS
MAKES: 6 TO 8 SIDE DISH SERVINGS

1 16-OUNCE PACKAGE FROZEN PEAS
4 OUNCES CHEDDAR CHEESE CUT INTO 1/2 -INCH CUBES
1/2 CUP CHOPPED CELERY
1/2 CUP MAYONNAISE
1/2 CUP DAIRY SOUR CREAM
1 SMALL RED ONION FINELY CHOPPED
1 TEASPOON SNIPPED FRESH DILL OR 1/4 TEASPOON DRIED DILLWEED (OPTIONAL)
1/4 TEASPOON SALT
1/4 TEASPOON BLACK PEPPER
2 SLICES BACON CRISP-COOKED; DRAINED; AND CRUMBLED.

Place the peas in a colander and run under cold water just until thawed but still cold: drain well.
In a medium bowl stir together peas, cheese, and celery. In a small bowl stir together mayonnaise, sour cream, onion, dill (if desired), salt, and pepper; Add to pea mixture. Stir to combine.
Cover and chill for 4 to 24 hours.
Just before serving top with bacon.

God Bless,

Nikki DuBose