Raspberry & Ginger Smoothie

Raspberry & Ginger Smoothie, www.jamesdotter.com

Raspberry & Ginger Smoothie

Earlier this year I did a 30 day smoothie challenge through Young and Raw. I’m not going to lie, I didn’t make it through the whole 30 days, but I did find some awesome recipes that I still continue to enjoy. The Raspberry & Ginger smoothie works for me because I keep most of the ingredients on hand. Also – this recipe is 4 year old & husband approved, which isn’t always the case at my house. 🙂

This smoothie is adapted from Young and Raw’s, Warming Blueberry & Ginger smoothie (also good).

The Raspberry & Ginger Smoothie

  • 1 cup of frozen raspberries
  • 1 frozen banana
  • 1 handful of kale
  • 1 inch piece of ginger
  • 1 cup of coconut water (I only use Harmless Harvest 100% raw coconut water)
  • 1 tablespoon of chia seeds

Add all ingredients to a blender & blend*.

*If you have a high-power blender (Vitamix or Blendtec) you should only have to blend for about 45-60 seconds. If you are using a standard blender (total fine), you will need to blend longer & may need to add some water.

Enjoy!

Gluten Free Banana Bread with Almonds

GLUTEN FREE BANANA BREAD WITH ALMONDS, www.jamesdotter.com

GLUTEN FREE BANANA BREAD WITH ALMONDS, http://www.jamesdotter.com

What does avoiding a pile of ripening bananas get you at the end of the week? Well, if no one eats them, it gets you a pile of mushy, gushy bananas whose last chance for salvation is a perfectly warm loaf of banana-nut bread.
This recipe, adapted from Smitten Kitchen, is so delicious & easy! The bread comes out so perfectly moist – no one will know it is sans gluten.
Gluten Free Banana Bread with Almonds
  • 3 to 4 ripe bananas, smashed
  • 1/3 cup melted unsalted butter
  • 3/4 cup light brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon (I used Jack Daniels)
  • 1 teaspoon baking soda
  • Pinch of sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Pinch of ground cloves
  • 1 1/2 cups Pamela’s Pancake & Baking Mix (gluten free)
  • 3/4 cup of almonds, roughly chopped (optional)

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

Mix in the sugar, egg, vanilla and bourbon, then the spices. Add baking soda and sea salt – continue to mix.

Add Pamela’s Pancake & Baking Mix.

Fold in almonds.

Pour mixture into a buttered 9×13 inch loaf pan. Bake for 45 minutes to one hour, or until a tester comes out clean.

Cool, slice, serve.

Gluten-Free Blueberry Pancakes

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There is nothing better than a simple short stack of hot and fluffy pancakes. It’s something that most of us take for granted. When my mom was diagnosed with Celiac disease last year, your typical flour-tainted pancakes were officially off limits. Having to live gluten-free for the rest of your life is a daunting thought, but trough trial and error, Mom has found delicious recipes that even the pickiest eaters enjoy.

Not all gluten-free products are created equal. One amazing product she has found is Pamela’s Baking and Pancake Mix. I love this mix so much that I have ditched my old flour pancakes and we now use Pamela’s at our house.

Perfect Gluten-Free Blueberry Pancakes (makes 6)

  • 1 cup of Pamela’s Baking and Pancake Mix
  • 1 cup of wild blueberries (may need less if using larger blueberries)
  • 1 egg
  • 3/4 cup of almond milk
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of coconut oil (gently warmed so it is in liquid form)
  1. Preheat griddle to medium-low (350 degrees on electric griddle)
  2. Mix all ingredients together
  3. Pour 1/4 cup of batter on the griddle
  4. Cook, flip, cook
  5. Serve immediately