A few of my favorite things… Fall, pumpkin flavored anything, coffee and now my new favorite, butter in my coffee.
Yes, you read that correctly. I put butter in my coffee. Every morning, and I LOVE it. It all started when a client of mine asked me if I had heard of Bulletproof Coffee. Since then, I’ve never gone back.
This recipe makes about 8-10 cups and you can modify your measurements to taste.
What you’ll need:
- 8-10 cups Coffee
- 1/2 – 1 tbsp Unsalted Grass-fed Butter
- 3-5 tbsp Pumpkin puree
- 1/2 – 1 tsp Pumpkin spice
- 10-20 drops Toffee or Vanilla flavored Stevita
Place all ingredients in your mixing pitcher and blend with a hand blender until the butter forms a froth on the top.
Enjoy & Happy Fall!
One of my favorite things about the holiday season is the desserts. It’s the time of year when either my mom or I make our famous Apple Pie. It’s soooo delicious and packed full of tasty goodness. But, what’s might be even better are the leftovers that we get to eat for breakfast (if we’re lucky enough to have leftovers)! Give me a piece of pie and some leftover cinnamon whip cream in my coffee and I am one happy girl.
So in the spirit of apple pies and holidays, I decided why not just make your own ‘healthier’ version for a morning snack. ‘Tis the season! And here is my version of the apple crisp:
- 3 large Granny Smith Apples
- 1/2 cup Spelt Flour (no this is not exactly Gluten free, but some people are better with spelt than other flours).
- 1/4 cup Coconut Flakes
- 1 tbsp chopped Ginger
- 1/2 tbsp Lemon Juice
- 1/4 cup melted Butter
- 1/2 cup Quick Oats
- 1/2 tbsp Arrowroot Powder
- 1 tbsp Cinnamon
- 1 tbsp Stevia
- 1/8 cup Butter
Preheat your oven to 350*. Peel, core and slice your apples. Place is a baking dish. Melt your butter then add to your flour, oats, cinnamon, stevia, arrowroot, ginger, lemon and coconut mix. Mix until crumbly. Top your apples with the crumbly mix and then dot the top with the 1/8 cup of butter. Bake for about 50 minutes and serve warm. Serves about 4.
Serve atop your favorite Greek Yogurt (I like plain with a little Stevia) and enjoy!
Although this dish is not exactly Gluten Free, many of those who are Gluten Intolerant are able to eat Spelt (many are not as well, you can always substitue in Almond Flour). If you would rather a sweeter taste then you can add in a different kind of apple, or substitute in sugar (honey, maple syrup, coconut agave etc.).
Enjoy, and Happy Holidays!
Be well~ Erin Resko, L.Ac
This is what was left...
I made these 2 nights ago, expecting them to last a little while, seeing as they pack quite the nutritional/satisfying punch. So, I came home today, looking for something delicious to snack on and to my surprise found only 1 lonely nut ball left in a sea of Aluminum Foil! How did I miss that… I only just made them and hadn’t even tried them yet. Apparently they were tasty… and now having tasted them and finished them off, I would have to agree. And… those of you who know me and my family, would not be surprised to know that Benji (my boyfriend… and Strongman in training) had indeed eaten them all (well almost).
So, here I am sharing the love. Indulge in a savory nut and fruit concoction with tons of your most essential fatty acids. Great for looking good, feeling good & satisfying your hunger and sweet tooth at the same time… I’m not gonna lie, they do taste a bit like cookie dough… YUM!
The only downside here, is that usually I like to make things that are packable and possibly good for backpacking or just putting in your bag for a little snack later in the day and these will definitely melt a bit when un-refrigerated.
- 2 cups dried fruit
- 2 cups assorted nuts (I used a mix of almonds and walnuts)
- 1/4 cup coconut oil
- 1/4 almond butter
- 1/4 unsweetened coconut flakes
- Use a Cuisinart to grind down the dried fruit and put in a medium bowl
- Grind the nut mix next and add to the fruit mix
- Melt your coconut oil
- Add the oil, coconut and almond butter and MIX!
- Scoop onto parchment paper or aluminum foil and place in the refrigerator for a couple of hours
- Makes 5 or 20 depending on how big you want um… mine were about the size of a golf-ball
Well, here we are again, the beginning of a new journey, a new blog & quickly approaching the last year of my schooling before ‘real life’ hits me hard and fast. My name is Erin Resko, I am 29 years old & I live, work and study my passions… Kettlebell training, Acupuncture & Chinese Medicine. I am currently in my last year of studies and work as an Intern at the Oregon College of Oriental Medicine where I practice Acupuncture and Chinese Herbs. While I’m not at school and studying I live and play at Spinach Gym (a Kettlebell Gym) in downtown Portland where I am a trainer. This blog is about food and sharing my edible creations with you.
Over the past year I have changed my diet quite substantially for a number of reasons I will get to at some point throughout my posts, but it is primarily grain-free with lots of good, healthy fats, proteins, veggies and fruits. This may sound a little familiar (or not)… as it is the Primal Diet; i.e. check out www.marksdailyapple.com or www.primalbody-primalmind.com. My life revolves around living healthy, I strive to not only ‘talk the talk’ but to ‘walk the walk’ as well.
With this new blog I hope I can share with you the creative ways that I’ve found to keep foods creative, quick, easy & nutrient rich… without all the excess sugars and starches.
For more information about me, healthy living & wellbeing as well as Acupuncture and Chinese Medicine; check out my other blog Essential Healing!