If you’ve been reading my blog for any length of time, you know that I’m a huge fan of Flax For Life Muffins. However, I’m not a huge fan of the cost ($6 for 4 muffins!) each week, and I was unhappy to discover that recently soy lecithin had been added to the ingredients list. But, as with all things in life, the bad soy news motivated me to create my very own flax muffin recipe. I am loving the results, and hope you will too!

Gluten/Dairy/Soy-Free Flax Breakfast Muffins

Homemade flax muffins - delish!

1 1/4 c ground flax meal (I use Bob’s Red Mill)
2 t baking powder
1 T cinnamon
1 t salt
3/4 c sweetener (brown rice syrup is my recommendation, although I’ve also make it with XyloSweet as well)
4 organic eggs
1/4 c organic canola oil
1 T vanilla
2 ripe bananas, mashed
Baking cups

Preheat oven to 350 degrees. Combine all of the above ingredients and mix until thoroughly blended. Using a cookie scooper (one of my fave kitchen tools), take 2 scoops and place in a muffin tin. To keep the mess to a minimum and to support our delicious environment, I recommend If You Care large baking cups. Bake muffins for 15 minutes or until a toothpick comes out clean from the middle. Let cool 10 minutes and enjoy. You can also double this recipe and freeze the muffins. They thaw (on the counter, no microwave or stove necessary) perfectly.

Happy Eating!

Posted by Heather Kristian Strang in Uncategorized Read More

Happy Thanksgiving 2011!

Happy Almost Thankgiving! Are you ready?

I went to the store already this week (in an attempt to beat the crowds) to stock up on my holiday recipes. This year I’m trying out a gluten/dairy/soy-free and low sugar pumpkin pie (inspired by health coach Jill Muhm) and can’t wait to share it with you.

In the meantime, below are a few links to some of my favorite holiday recipes:

Gluten/dairy/soy-free Crockpot Stuffing
Gluten/dairy/soy/sugar-free Sweet Potato Casserole
Gluten/dairy/soy/sugar-free Pumpkin Bread
Roasted Pumpkin Seeds
Gluten/dairy/sugar-free Pumpkin Pie (there is soy)

Products I love for the holidays:

Kinnikinnick Pumpkin Spice donuts
-Trader Joe’s Turkey Gravy (gluten/dairy/soy-free!)
-Trader Joe’s Cranberry sauce (simple, elegant and yummy! Some sugar added.)

Posted by Heather Kristian Strang in Uncategorized Read More

There’s no doubt – fall is here. As I’ve mentioned before, I’m a big fan of embracing this time of year. One of the ways to do this is to indulge in some of the yummy fall foods that are at our disposal. Acorn squash is one of my faves. Try this out the next time you’re craving some nutritious and delicious fall food.

Acorn Squash

1/2 of acorn squash, scoop out seeds
1 T extra virgin olive oil
1/4 c raw mixed nuts and cranberries (or any mixed nuts/fruit)
1 t brown rice syrup

Preheat oven to 400 degrees. Brush extra virgin olive oil all over the acorn squash half. Add mixed nuts and cranberries in the middle. Drizzle brown rice syrup over the top of the squash and mixed nuts/fruit. Bake for 45 minutes to an hour until squash is soft and flakes easily. Let cool for 5 minutes.

Happy eating!

Posted by Heather Kristian Strang in Uncategorized Read More

Fall means crock pot cooking! This is a delicious stew that does well over brown rice or seasonal veggies, and gets you (and me!) out of the traditional chicken rut.

Coconut Curry Fish Stew

1.5 c organic veggie stock
2 T fresh lime juice (1 medium size lime)
2 T red curry paste
2 T garlic salt
1 c light coconut milk
1.5 c organic green peas
1 medium, organic red onion
1 organic red bell pepper, sliced
1 small organic eggplant, sliced
2 lbs wild white fish (like cod)
1 lb of shrimp, deveined, no tail

Place all ingredients, except for the fish, in the crockpot on high for 2.5 hours. For the last half hour, add in the fish, for a total of 3 hours. Serve over greens or brown rice for a hearty meal.

Happy Eating!

Posted by Heather Kristian Strang in Uncategorized Read More

One of the things I LOVE about fall is the Saturday Farmer’s Market at PSU (Portland State Univesity) here in Portland, Ore. There is nothing like the crisp fall air and delicious, local veggies – everywhere. These days I’m taking what’s still left in my garden (tomatoes and yellow squash) and pairing it with Farmer’s Market finds (eggplant, red onion, zucchini, etc). Check out the yummy veggie saute below. It’s perfect folded into an omelete (add goat cheese for creamy goodness) or eat all on its own. I also love putting veggies with anything I would normally put over rice or potatoes.

1 yellow squash
1 small red onion
1 medium zucchini
1 small eggplant
1-2 c kale
1 T extra virgin olive oil

Saute veggies until tender. Salt and pepper to taste. And enjoy!

Happy Eating!

Posted by Heather Kristian Strang in Uncategorized Read More

During the week we need quick, easy and healthy food to eat. Below is one of my favorite meals – I make up a big batch on Sunday and nosh on it all week long. I think you’ll enjoy it as well! You can easily double or triple this recipe for family eating.

Chicken & White Bean Dish

1lb of organic chicken breast tenders
1 jar of giant white beans*
1 can of organic stewed tomatoes*
1 T of 21 seasoning from Trader Joe’s (or any other multiple blend seasoning)
Bed of kale or other greens steamed or sauteed (throw in some red onion for good measure as well)

Pan grill chicken with seasoning until fully cooked. Chop chicken into bite size pieces – keep in skillet. At the same time, steam or saute greens and onion in a separate pan. Add beans and tomato sauce, reduce to simmer. Let cook 3-5 minutes or until beans and tomatoes are heated through. Scoop chicken and beans on top of kale/greens and serve. Optional: stir-fry zucchini, squash, eggplant, and other seasonal veggies in with kale and onion.

*You can also cheat and toss in Trader Joe’s Fasolia Gigantes in Tomato Sauce instead.

Posted by Heather Kristian Strang in Uncategorized Read More

I haven’t had S’mores since I was a kid. In fact, I haven’t had a graham cracker for 10 years (which is when I began eating gluten-free). Fortunately, my favorite gluten-free folks at Kinnikinnick have created some delicious graham crackers which makes S’mores a possibility yet again. Woohoo!

Since the rain has made its arrival in Portland, my best friend and I made indoor S’mores for a recent poker night. They were a big hit! And we used soy-free dark chocolate – making it all the better. Enjoy!

2 Kinnikinnick S’moreables – gluten-free graham crackers
2 marshmallows (unfortunately I haven’t been able to find an organic marshmallow!)
1 square of Trader Joe’s super dark chocolate with almonds

Place chocolate square on one gluten-free graham cracker. Place 2 marshmallows on a metal skewer and place over a stovetop burner. Please note: Do not leave burner unattended. Hold marshmallow over burner for 1-2 minutes, or until golden brown. Slide marshmallows on top of chocolate square and put second graham cracker on top of the entire creation to form a sandwich.

Happy Eating!
xoHeather 🙂

Posted by Heather Kristian Strang in Uncategorized Read More

26 Sep / Love Like This

Who can love like this?
I can said the fly
Who can sail the highest seas?
Oh, me replied the seagull
Who can recite their lovers name before millions?
Only I said the crow
Who will remind them of the magic?
It is I, said the ocean
And who will carry this great love into the hearts of all?
It is me, said the girl with pen in hand.

Copyright 2011 Heather Strang

Posted by Heather Kristian Strang in Uncategorized Read More

Raspberry juice dots my fingertips
Smearing the steering wheel, and I don’t care

Your name repeats a million times in my mind
And I feel the longing for more

For your name in my mouth,
Your heart in my soul

For a love that burns longer and sweeter than the brightest harvest moon
We are one, you and I

And even the raspberries know it.

Copyright 2011 Heather Strang

Posted by Heather Kristian Strang in Uncategorized Read More

26 Sep / Time

Time stands still when you love this deep.

-Copyright 2011 Heather Strang

Posted by Heather Kristian Strang in Uncategorized Read More