Few times I’ve been around that track, so I’m only gonna eat HEMP SEED BREAD like that. Cause I ain’t a gluten girl no, I ain’t a gluten girl like that. And this bread is bananas. B-A-N-A-N-A-S. And by bananas, I mean crazy good and good for with because it’s made with 3 different nutrient-dense seeds, almond meal and kombucha! It’s a high protein, high fiber and gluten-free bread that’s just as good with savory as it is sweet. Get the dEATs on this recipe for HEMP SEED BREAD and 5 reasons you should be going bananas for seeds, too.

While I’m not gluten intolerant, refined carbs (ie white sugars, flours, rice, etc.) are majorly lacking in the nutrient department and are also linked to inflammation in the body. I was diagnosed with ankylosing spondylitis (an arthritis in the rheumatoid family) in my mid-twenties and ever since then, I’ve tried to be more mindful of what I put into my body. And along that journey, I’ve discovered the tiniest superfoods in the world – seeds! These nutrient dense powerhouses are high in protein and fiber, leading to lasting satiation. I mean, there’s a reason  seeds are teh mother of new plants, right?

Chia, flax and hemp seeds are some of my favorites for their versatility and health benefits, but you don’t have to believe me, check out the numbers.

Seeds, By the Numbers:

Chia Seeds = 4.7 grams of protein and 5 grams of fiber per tablespoon

Flax Seeds = 1.9 grams of protein and 1.4 grams of fiber per tablespoon

Hemp Seeds = 3.7 grams of protein and 1.2 grams of fiber per tablespoon

It blew my mind when I first found out how much protein is in seeds! For comparison, a single egg has about 6 grams of protein.

Here are the top 5 reasons I think you should be just as bananas for seeds:

1.) Mega Protein: The protein in seeds can help to build and repair lean muscles and hemp seeds are actually a complete protein. That means they contain all the essential amino acids that your body can’t make.

2.) Filling Fiber: Multiple studies have shown that 95% of Americans don’t get enough fiber! Fiber slows the digestion process, keeping us full longer and also aids in digestion. That means we could all use more fruits, vegetables…and seeds!

3.) Anti-Cancer Properties: Frontiers in Nutrition cited the vast number of studies that linked the consumption of flax seeds to decrease the risk of breast cancer and even reduce the size of breast cancer tumors. Talk about food as medicine!

4.) Inflammation Fighting Power: According to Healthline, multiple studies indicate eating chia seeds can increase ALA in the blood, which is an omega-3 fatty acid that helps to reduce inflammation.

5.) Major Ease & Excitement: I love how easy it is to sprinkle some chia, flax or hemp seeds on a yogurt bowl, oatmeal, salad or really anything to add a major nutrition boost and some crunch factor! Plus, it’s pretty amazing what you can make with seeds – a bounty of chia puddings and the bread below!

If you’re not convinced yet, you absolutely MUST try my HEMP SEED BREAD! No fuss – just 6 ingredients you probably have on hand and one bowl! Most gluten-free breads in the store are tasteless or too dry and airy. This bread is substantive, flavorful and so versatile. I’ve made it 3 weeks in a row now….just sayin!

6-INGREDIENT HEMP SEED BREAD (GLUTEN-FREE)
Makes: 1 Loaf

Ingredients: 
– 2 C ground flaxseed
– 1/4 C hemp seeds
– 1/4 C chia seeds
– 3/4 C almond meal
– 4 Vital Farms pasture-raised eggs
– 3/4 C kombucha (I used Holy Kombucha in Moondance, which contains anti-inflammatory turmeric)

Directions:
Step 1: Preheat the oven to 320 degrees Fahrenheit then combine the flaxseed, hemp seeds, chia seeds and almond meal in a large mixing bowl.
Step 2: Add the eggs and kombucha, mixing well.
Step 3: Pour the mixture into a loaf pan lined with parchment paper (easier removal and no clean-up!) then top with additional hemp seeds. Bake for 1 hour, remove from the pan to cool for 5-10 minutes and enjoy!

What are some of the other unique ways you incorporate seeds in recipes? Let me know in the comments so I can continue my obsession!

The post 5 Reasons to Go Bananas for Seeds appeared first on The Shooks Life.

The corn to my chowder, the peanut butter to my jelly. This paleo cornbread may be the sidekick to this creamy vegan corn chowder, but it could easily be the star of the show. It might be a tad early for sweet corn season, but patience has never been my forte. If you’re equally impatient, dig into the dEATs below to get your sweet corn fix.

Life without dairy and bread? Ug. The worst. Except when you realize there are options! Now, I’m not lactose or gluten free, but I’m curious AF about trying new things and making the impossible (corn chowder without cream?! bread without gluten?!) possible. So if you need a label, I’d go by flexitarian any day of the week. About 2/3 of my meals are plant based or vegan, but being from Wisconsin, I can’t 100% give up cheese. Puh-lease. Both of these recipes will have you thinking twice about whether dairy or gluten are necessary in your life though.

Ever since I discovered the creamy texture of soaked cashews and the faux-cheesy flavor of nutritional yeast, I’ve been OBSESSED with finding more ways to get this combo in my life. Sunday was rainy and dreary, which meant I was either going to be useless on the couch all day (near impossible for someone who constantly feels the need to be doing something) or I was going to cook up a storm. And, you guessed it, I spent the day in my lab (err, kitchen) experimenting. Not all of my experiments are successful, but these two were WINNERS (maybe one day I’ll post my graveyard of mishaps).

The foundation for any good recipe is quality ingredients and corn is the star of the show here. When I was little, I thought it was SO RUDE when I saw people at the grocery store or market tearing open ears of corn. Hello, are you going to buy that? No, you’re tossing it back?! Now that I’ve gained the wisdom of age, I see the light. Come to the light with me and see below for a couple ‘o corn picking tips:

1.) First, check the tassels. If they’re brown and a bit sticky to the touch, the corn is fresh. If the tassels are black or dry, the corn is a bit older.
2.) Feel the exterior of the corn through the husk to check for even, plump kernels.
3.) Finally, pull back an inch of so of the husk if you feel the need for a visual check of plump, bright yellow and white kernels.

Once you’ve got good corn, you’re ready for the sweet satisfaction of this Creamy Vegan Corn Chowder and Paleo Jalapeno Corn Bread. Go corn crazy, my friends!

Creamy Vegan Corn Chowder and Paleo Jalapeno Corn Bread
Serves: 6-8

Ingredients:
Vegan Corn Chowder
-1 C of cashews, soaked overnight in water
-1/2 C of vegetable broth
-1 C of almond milk (unsweetened)
-2 stalks of celery, diced
-1 red bell pepper, diced
-1 yellow onion, diced
-1 tsp garlic salt
-1 tsp smoked paprika
-1 tsp dried parsley
-1 T nutritional yeast flakes
-1 C of corn (fresh from the ear or sub 1 can of creamed sweet corn)

Paleo Jalapeno Corn Bread
-1/2 C almond flour
-1/2 C arrowroot flour
-2 eggs
-1 T ghee (or butter)
-1 C of corn (fresh from the ear or frozen)
-1/4 C unsweetened apple sauce
-1 4oz can of sliced pickled jalapenos (option to small dice for more distributed heat)
-1 tsp baking powder
-pinch of salt

Directions:
Vegan Corn Chowder
Step 1: In a large pot, heat a teaspoon or two of olive oil over medium heat on the stove top. Add the celery, red bell pepper and onion once the olive oil is hot. Saute for a few minutes until the veggies soften. Also add the fresh corn at this time (if using creamed corn, hold off on adding). 
Step 2: Blend the soaked cashews with the vegetable broth in a food processor until smooth. Add the cashew broth mixture and almond milk to the pot of sauteed vegetables. 
Step 3: Add the garlic salt, paprika, parsley and nutritional yeast to the pot. If using creamed corn, add at this time as well. Bring the mixture to a boil.
Step 4: Once heated, either use an immersion blender to create a smooth texture or transfer the chowder to a blender. Blend to your desired consistency and serve hot!

Paleo Jalapeno Corn Bread
Step 1: Pre-heat the oven to 400 degrees Farenheit and mix all of the ingredients in a bowl just until combined.
Step 2: Grease an 8×4 inch loaf pan with coconut or olive oil. Pour the batter in the pan.
Step 3: Bake for 35-40 minutes, or until the top is golden and a toothpick (or stick of spaghetti) comes out clean when inserted in the middle. Allow to cool.

Chowder adapted from Crazy Vegan Kitchen.
Corn Bread adapted from Wicked Spatula.

The post You’re the corn to my chowder appeared first on The Shooks Life.