"Oliebollen" -Dutch Doughnut (Gluten, Refined Sugar and Yeast Free)

Happy New Years! We have had a healthy happy 2014 and look forward to 2015.  As some of you may know, I was born in the Netherlands, so to celebrate New Years Eve, we have made a traditional Dutch treat, Healthy Happy Wife style.
In the Netherlands, many homes will be serving a plate of oliebollen and/or apple beignets. Oliebollen are definitely not healthy as they are a sweet dough fried in oil, however they are a special treat. The original recipe calls for yeast and are served with powdered sugar for dipping.  I have decided to keep the yeast out and we enjoyed ours dipped into a little pure maple syrup.

Ingredients (makes 10-12)

• 3/4 cup tapioca or arrowroot starch
• 1/2 cup rice flour
• 1/2 cup buckwheat flour
• 1 tablespoon psyllium husk
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/4 cup raisins/currents (optional)
• 1 teaspoon apple cider vinegar
• 1 1/4 cup non dairy milk
• 1 egg
• 1 shredded apple 
• 1 teaspoon gluten free vanilla
• 10 drops liquid stevia
• oil for frying (I used grapeseed oil)

Directions

1. Heat a small but tall pot of oil.  I used about 2-3 cups of oil and cooked 2-3 at a time.  You could use a larger pot to cook more but it will take longer to heat.  I turned the oven fan on high and it kept the oil smell way down.  Bring the oil to 180 C.
2. In a small dish combine apple cider vinegar and milk and let sit.
3. In a mixing bowl combine all dry ingredients including the raisins. 
4. In a small bowl blend the egg, apple, vanilla and stevia.
5. Add the egg and milk mixtures to the flour bowl and stir to combine.
6. With the aid of two large spoons form balls out of the batter, drop these into the hot oil.   Fry for 2-3 minutes flipping them over until they are golden brown.  
7. Drain the oliebollen onto a paper towels.  
8. Enjoy.  In my opinion they are best served right away while still warm.  

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Date Filled Cookies (Dairy, Egg, Gluten, Grain and Refined Sugar Free)

I remember going to my aunt's house on a visit to Holland when I was a little girl.  She must have been looking after me for the day as we spent some time together baking cookies.  I loved how "fancy" they were with a sweet filling in between the dough and then sealing them together with the end of a fork.  I believe her recipe used raisins and would have used a wheat flour but this is my best interpretation and alteration from a childhood memory.
I hope you enjoy making them as much as I did.

Ingredients (approximately 15 cookies)
For the Filling

• 1 1/2 cups dates
• 1/2 cup water
• 1/2 teaspoon gluten free vanilla
• 1/2 teaspoon cinnamon (optional)
• 8-10 drops liquid stevia (optional)

For the Dough

• 1/2 cup water
• 1/2 cup coconut oil
• 1/4 cup honey, agave or maple syrup
• 1 teaspoon gluten free vanilla
• ¼ teaspoon sea salt
• 3/4 cup tapioca starch
• 1/3 cup applesauce
• 1 cup coconut flour

Directions

1. Preheat oven to 350 F.
2. In small sauce pan combine dates, water, vanilla, cinnamon and stevia.  Cook on medium heat for about 3-5 minutes and puree until smooth.  Set aside.
3. In a medium size pot combine water and honey.   Bring to a boil and remove from heat and place in a mixing bowl.  
4. Add vanilla, salt, tapioca starch, apple sauce and coconut flour to the mixing bowl and stir until completely blended and turned into a dough.
5. Roll dough and cut out circle shapes.  I just used a drinking class.
6. Place  about 7 circles on a cookie tray.  Add 1 tablespoon of date mixture onto the centre of the circles.    Add another circle on the top of pinch in the sides together.  Using a fork make lines crimp the edges together.
7. Bake for 15-20 minutes or until golden brown.

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5 Month Post Bikini Contest Check-In

It's been a little more than five months since I competed in my first NPC bikini competition and I wanted to share what life's been like since then and where I am now with my (lifelong) fitness journey.  I say lifelong journey because as long as I'm alive, I want to take care of myself and never take my health for granted.  With my Dad's illness, I've painfully watched his physical ability diminish to the point where he cannot walk, so I'm always mindful of how grateful I am to be able to move and exercise.  

the beginning

Almost one year ago, I had gotten out of shape and was ready for a big change.  I couldn't fit comfortably into my clothes, felt sluggish and missed feeling good about myself.  I started working out and eating better in February 2014 on my own, and began working with my trainer (3-4 days a week) at the end of March 2014.  We trained together for 15 weeks and I competed in the bikini contest on July 4, 2014.  I went from 112 pounds and 25% body fat (Feb 2014) to 100 pounds (July 2014).  We didn't test my contest body fat because I was supposed to go the BodPod for a very accurate reading, but the facility cancelled my appointment because they machine wasn't working.  My trainer guesstimated I competed at about 15% body fat.  

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Sesame Seed Bars and the Powers of Zinc (Dairy, Gluten, Grain and Refined Sugar Free)

I love sesame seeds as they are high in calcium, magnesium, iron and zinc.   I believe I have mentioned the importance of zinc in a previous post.  Zinc not only boosts our immune systems, supports or reproductive system, increases focus, elevates mood and influences our appetite.   Hmm that is a lot of power for a little seed.  For some extra zinc in your diet, I highly recommend these bars, they easy to make and are a family favourite.

Ingredients

• 1 cup honey
• 1 cup sunflower seed butter, peanut butter, almond butter or other nut/seed butters
• 1/3 cup coconut oil
• 1/2 cup sesame seeds
• 1 1/3 cup coconut
• 1/2 cup sunflower seeds
• 1/4 teaspoon sea salt

Directions

1. Grease a 9 x 9 dish.
2. In a medium size pot, add honey, nut/seed butter and coconut oil.  Slowly heat, while stirring and bring to a boil.
3. Add all remaining ingredients
4. Pour into prepared dish and place in fridge to cool and set.
5. Cut into bars and store in air-tight contained in the fridge.

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